Category: Vegan

Vegan Strawberry Mojito Popsicles

Published on by Alissa10 Comments

I have a major weakness during summer. Snowcones and popsicles! Oh…and the ice cream truck. I swear, as soon as that creepy song and bell starts sounding on my street, my ears perk up and I want to order a Pink Panther ice cream bar or a dreamcicle or a Teenage Mutant Ninja Turtle bar with bubble gum eyes. Ya, I’ve been scoping them out. But I have had the willpower to not run directly into the street..only partially.

Instead, I made up a batch of uber yummy adult popsicles. These strawberry mojito pops have a splash of rum, making them perfect for an evening snack or party.  Or a solo party.   Hot days and nights are begging for these puppies. And they are totally portable. Plus, why must kids have all the fun. But, if you are making these for youths, the booze can be left out….well, should be left out. So make two batches…one for those kids and one for you…all for you.

These are dairy free, using coconut milk in place of milk, tangy from fresh squeezed lime and mint, and sweetened with strawberries and a dabble of maple syrup. If you love your dairy, you could easily use greek yogurt instead which will add more protein. These popsicles were made with fresh picked strawberries that were nearing their last days, but frozen strawberries also would work.

Popsicle molds can be found at most stores or online. You can also use paper cups. After allowing the pop to freeze and set for about an hour,  slide a wooden popsicle stick into the pop.  After at least 4 hours, these will be ready to devour!

So quit buying pop ice! Why are you even toying with that day glow frozen slush.  Jump on these easy pops. Sit back, enjoy your booze, stop sweating!

Vegan Strawberry Mojito Popsicles (gluten free, dairy free, vegan, paleo)

Serves 6

Ingredients

  • 1 15 oz can of organic unsweetened coconut milk (light is ok, but full fat coconut milk will provide a creamier result)
  • 1 cup of strawberries
  • juice of 2 limes (about 1/4 cup)
  • 1 tablespoon fresh mint leaves, chopped
  • 2 tablespoons maple syrup
  • 2 oz of light rum (optional)

Instructions

  1. Add all ingredients except rum to food processor. Process until smooth. Taste to ensure that it is sweet enough. I like mine more on the tart side.
  2. Add booze, pulse until combined. Taste…..add more booze. Whoa…not that much. Ok.
  3. Pour into six popsicle molds. Allow to freeze for at least 4 hours. When removing from the mold, you may have to run hot water over the bottom of the mold so that they release.

Baked Curry-Spiced Falafel Sliders

Published on by Alissa9 Comments

Hellooooo summer. I went on a lazy bike ride one evening this weekend and watched families grill on their patios, kids running through water sprinklers, in promptu baseball games in neighborhood streets, old couples walking hand in hand down the trail by our house, and dogs playing fetch with their owners. Lightning bugs danced around me and the first chirps of cicadas filled the air. It was magical and classic.

The change between seasons and its effect on people is so curious to me. During the short cold days of winter, we stay tucked away in our homes, hybernating and watching reality TV. But as spring and summer hit, bringing with them longer and warmer days, people bloom like the vegetables and flowers in gardens.  They open up their homes and patios to their freinds and family, communing with one another and experiencing the outdoors. Neighborhoods turn into blockparties every night. It sometimes feels like a scene out of a Norman Rockwell painting. 

Another awesome thing about summer versus winter is that food turns from heafty casseroles to finger foods! And oh how I looooove finger foods. Huge burgers leave me lethargic, but sliders….I can have two DIFFERENT kinds. This is perfect for a gal like me that can not make up her mind when it comes to food or anything really.

If you are looking for a handy dandy finger food to take or serve at a party, these falafel sliders are perf.  This recipe is adapted from “Braised Chickpea Fritters and Vegetables” from Mark Bittman’s Food Matters Cookbook and was chosen as part of the Food Matters Project by Lena of Mrs Garlic Head.

I adapted them to be spiced with curry and carrots, plus turned them into a picnic totin finger food. The curry kick makes them a winner for even meat lovers.  For this falafel, use uncooked chickpeas that have soaked overnight. You will need a good food processor to create the chickpea “flour” and mix in the additional ingredients. Baking the falafel makes them a bit crumbly, but still delicious. If you prefer, you can pan fry them in a bit of olive oil or coconut oil. The leftovers can either be frozen or refridgerated. I ate the leftovers cumbled over a delicious kale salad.

Baked Curry-Spiced Falafel Sliders

Ingredient

  • 1 cup dried chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not cook and do not substitute canned beans)
  • 1 small red onion, quartered
  • 1 cup fresh cilantro
  • 3 garlic cloves
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 2 medium carrots
  • coconut oil or olive oil
  • Slider fixings (12 whole grain rolls or pita, cucumbers, crumbled feta, cilantro, cucumber-mint raita*)

Instructions

  1. Preheat oven to 375F.  Oil a roasting pan with 1 to 2 tablespoons of olive oil or coconut oil.
  2. In a food processor, combine soaked and drained chickpeas, onion, cilantro, garlic cloves, cumin, curry powder, carrots, baking powder, salt, and pepper. Process until smooth, about 1 to 2 minutes.
  3. Scoop out 1 tablespoon at a time and shape the falafel into small 1-inch patties at 1/4 inch thick. Place each falafel pattie in the well oiled roasting pan.
  4. Bake for 10 minutes. Remove the roasting pan and flip the patties carefully. Place the roasting pan back into the oven (middle rack) for another 10 minutes. The patties will be light brown.
  5. Assemble your sliders with small whole grain rolls or pita flats, sliced cucumbers, red peppers, and cucumber-mint raita (recipe below).

*Cucumber-Mint Raita

  • 1 cup greek yogurt
  • 1 cup of peeled and diced cucumber, pressed with a paper towel to remove excess moisture
  • 1 tablespoon fresh lime or lemon juice
  • 1 tablespoon fresh mint leaves, chopped
  • pinch of garlic powder
  • Salt to taste

Instructions – Mix above ingredients together in a medium bowl. Season with salt to taste.

Paleo Fudge Brownies (Gluten Free and Vegan)

Published on by Alissa8 Comments

I’m going to let you in on a weird little fact about me…I prefer ketchup over chocolate. Chocolate has never been a major craving of mine.

*gasp*

I know…so weird.  This probably isn’t the best lead in sentence to convince you to make these brownies….I promise they do not taste like ketchup. Total let down, I know. womp womp.

Actually, chocolate…well, milk chocolate is too sweet for me. However, recently I have become a huge fan of gooooood dark chocolate.  That is, dark chocolate with at least 72% cacao…preferably with 85% cacao. And bonus….it’s good for you. And sometimes you just need some good melty chocolate. So I decided to find a way to turn this awesome dark chocolate into a flourless brownie so that my gluten free hubby could also partake. I’m a doll, I know. Also, if he helps eat them, then I don’t fall asleep with the whole pan in bed. Don’t judge!

Although I have dabbled in flourless and gluten free brownies before, these Paleo Fudge Brownies take the cake…pun intended. They taste amazing and are gluten free, grain free, dairy free, vegan, peanut free, soy free, and processed sugar free. Which also makes them a great dessert to take to cookouts if you have anyone that may have food allergies or sensitivities.

I like these better than conventional brownies that are loaded with flour and sugar and butter (blasphemy, I know), which typically leave me in a coma. And even my sweet-toothed, chocolate-loving hubby adores these.

Instead of flour, the base for this fudge-tastic brownie is almond butter!  You could use any nut butter that you have on hand.  Just make sure that it is unsweetened and all natural. They are sprinkled inside with melted chunks of good dark chocolate (SWOON) and topped with toasted walnuts. Are you drooling yet?

When baking these puppies, make sure you do NOT overcook them. If overcooked, they will taste like brownie croutons, which are still edible, but not as delightful as fuuuuuuudgy brownies. If you slightly undercook them, I guarantee you will take them to bed with you. No judging here.

Added bonus, my friends…they are good for you, and are packed with protein, dark chocolate, and omega-3s from the flax meal and walnuts.

You are welcome!

Paleo Fudge Brownies (slightly adapted from Elana’s Pantry)

Makes 16 brownies

Ingredients

  • 1 small banana
  • 3 pitted dates
  • 1 cup almond butter
  • 2 tablespoons ground flax seeds, mixed with 3 tablespoons of water to form a paste (or 1 egg to make it nonvegan)
  • 2 tablespoons of coconut oil or grapeseed oil
  • 2 tablespoons of unsweetened applesauce
  • 2 tablespoons of agave nectar (or honey for nonvegans)
  • 1 tablespoon of vanilla extract
  • 1/2 cup cacao powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped dark 85% cocoa chocolate bar
  • 1/4 to 1/2 cup of chopped walnuts

Instructions

  1. Preheat oven to 350°F. Spray an 8X8 inch baking dish with nonstick spray or grease well with butter or coconut oil.
  2. Pull out your food processor. If you don’t have one, use a stand mixer and substitute another banana (two total) for the dates. The dates will not break down in a stand mixer, only a good food processor. Combine the banana(s), dates (if using a food processor), almond butter, and ground flax seed mixture.
  3. Pulse in coconut oil, apple sauce, agave nectar, and vanilla until the mixture is smooth.
  4. Add cocoa powder, salt, and baking soda. Pulse to combine.
  5. Stir in chopped dark chocolate.
  6. Transfer batter into a well greased 8×8 inch pyrex baking dish. Top with chopped walnuts.
  7. Bake at 350°F for 30 minutes. Let cool for about 5 minutes, if you dare, before cutting and serving. (Note – Try not to drool on the brownies while cutting.)

Grilled Yellow Beets and Beet Greens, Camping Edition

Published on by Alissa1 Comment

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A few years ago, my husband and I flew to Eugene, Oregon and purchased a 1974 VW camper van and drove it back across the US, taking small highways and traveling through small towns until we made it to our home 8 days later in KC. We have lovingly named our bus the Annabelle Lee, because she is like our great ship that takes us every year in search of America. Annabelle is stocked with a couch that folds out to a full size bed, an ice box, a sink, collapsible tables, and a pop top. She is truly the best camping mobile anyone could ask for. She is part of our family.

The beauty of Annabelle is that she makes you take life a bit slower and enjoy the scenery more. She takes us back to a simple time, where people traveled on the blue highways and not interstates, finding the unique mom and pop shops and ice cream parlors that defined small American towns. She makes you leave “Generica” and the big box retail stores behind and realize that all you need in life is the ones that you love. When we travel, people look at her and smile. You can’t help it. We feel like we are traveling in a parade with people waiving, truckers honking, and trains whistling. It’s true.

Every year we set out for a great American road trip, usually heading north to escape the summer hot box. Two years ago it was Minnesota. Last year, we drove to Wisconsin, the land of beer and cheese curds!!!!

This year for our annual trip, we are headed….yes, north and west to Custer State Park. We are in search of great buffalo, blue highways, a good root beer float, slower times, good beer, hiking trails, and each others company.

The other thing I love about camping is camping food! No, not hot dogs. I love grilled chicken hobo packets, eggs and bacon in the morning with gritty coffee, and grilled bananas and marshmallows at night. This year I tried something new. I grilled some fresh beets and beet greens that we found at a farmer’s market to go along with the grilled lamb burgers the other night. So good. If you are a beet virgin like me, jump on this! And if you love beets, like my husband, you will want to devour the whole batch. So easy and you don’t waste any part of the beet. Winner winner. and it’s puuuuurty!

Grilled Yellow Beets and Beet Greens
Serves 2

Ingredients
One bundle of fresh beets (about 5 small beets), sliced 1/4-inch thick and greens removed
Beet greens, washed and sliced in 1-inch strips
1 tablespoon olive oil
1/2 medium onion, sliced
Salt and pepper

Instructions
1. Heat grill.
2. Pull out a 2 foot sheet of aluminum foil. Fold in half. Open and spray with nonstick spray. Place sliced beets and onions in the middle of the fold. Drizzle with olive oil, salt and pepper. Place beet greens on top. Fold packet in half again, making a pocket. Fold all edges and seal.
3. Place on indirect heat on a grill for 10 to 15 minutes. Opening packet every five minutes and stirring veggies.
4. Remove from grill. Enjoy!

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Spicy Mango and Coconut Quinoa Salad

Published on by Alissa7 Comments

Fresh. Sweet. Spicy. Sassy.

No, not me…this quinoa salad. Well…yes, me too, but also this salad.

This dish is basically mango salsa mixed with quinoa…oh and flaked coconut, because we all need more flaked coconut in our lives.  Flaked coconut makes me feel fancy and on vacation. Adding it to this salad was just an extra bonus.

I’m a huge fan of quinoa salads. They are probably my second fav next to kale salads.  Quinoa is an amazing grain, or seed rather, packed full of protein and fiber.  This quinoa salad feeds 4 to 6 as a side dish. It’s great served along side grilled wild alaskan salmon.  To make a more substantial meal and serve it as a main course, the addition of 1/2 cup of roughly chopped roasted salted peanuts or almonds will add protein and make it a bit more hearty.  

This recipe started out as just mango salsa, which was adapted from this week’s Food Matters Project recipe, Mexican-Style Fruit Salad with Grilled or Broiled Fish which was chosen by Food and Frederick.  However, my salsa was taken to superhuman status after I was inspired by the Mango and Coconut Black Rice Salad in my new fav cookbook, Plenty from London’s Ottolenghi.  Holy cow, I have never seen such great veg-tastic food porn in my life. It’s gorgeous. It’s inspiring. It’s a must. I love this book, like I love mason jars….and that’s a lot of love people. Because, seriously, mason jars are about the most useful thing in the world. And duct tape. But duct tape is not beautiful.

Spicy Mango and Coconut Quinoa Salad

Serves 6 as a side dish

Ingredients

  • 2 cups of cooked quinoa* (see note on cooking instructions)
  • 1 jalapeño, seeds removed and diced
  • 2 green onions, diced
  • 1 red bell pepper, thinly sliced
  • grated zest and juice of 1 lime
  • 2 tablespoons of chopped fresh mint
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 large mango (or 2 small mangos), chopped into 1/2-inch chunks
  • 1/4 cup flaked unsweetened coconut

Instructions

  1. Add all ingredients, except the diced mango and flaked coconut, into a bowl. Toss to combine.
  2. Add mango and coconut, and stir just to mix. Do not over stir or the mango pieces will disintegrate and become too mushy. Taste and adjust the seasonings.

*Cooking Quinoa- Rinse 1 cup of uncooked quinoa thoroughly, until water is no longer milky. Place rinsed quinoa in a saucepan with 2 cups of water or broth. Cook on medium-high heat until it comes to a rolling boil. Reduce heat, cover and simmer for 15 minutes or until tender and the water has been cooked out. Remove from heat and fluff with a fork. I like to double this, cooking extra to eat throughout the week.

Raw Cashew Cream Pie (Gluten-Free)

Published on by Alissa14 Comments

I love to experiment…especially with food.  Of course, nothing makes me happier than a successful creation and seeing other people enjoy it.  It’s my inner 80 yr old grandma, I show my love by feeding you.  So if you need love and are hungry, then come over…I got plenty to spare. 🙂

But here’s the caveat….I always try to make recipes a bit more “healthy” by swapping out refined sugar for natural sugars like honey, agave nectar or maple syrup. Recently I have been experimenting with gluten-free and dairy-free foods in a quest to tackle allergen free cooking for my husband.

Recently I stumbled upon a secret that vegans and nondairy consumers have known for quite some time….cashew “cheese”. Soak raw unsalted cashews overnight (or at least 4 hrs), puree them in a STRONG food processor or Vita-mix blender, and holy hell, you will get a beautiful cashew custard cream sauce that can be used in a multitude of ways. Ya. I’m not kidding. Those crazy vegans are totally on to something.  Cashew cream is the base for this Raw Cashew Cream Pie which is basically a vegan cheesecake.

I have struggled with calling this dessert a cheesecake, because really…it isn’t. I wish there was a better name for it, maybe Casheesecake?  Cheeshew pie? Come on people…help me out.  I have settled with Cashew Cream Pie. If you have something better, throw it out there and we will discuss it over a slice.

Well whatever it is, it’s deeeelicious. The crust is a combination of pureed Medjool dates (pitted of course), almonds, pecans, cocoa powder, and salt. I’ve experimented with three different flavor variations: (1) Raspberry and Vanilla, (2) Strawberry and Lemon, and (3) Chocolate and Banana. My favorite so far is the Raspberry and Vanilla, but all were fabulous. Because this dessert contains no processed sugars or gluten and is low carb, it will not spike your glucose or sit heavy on your gut (or butt) like most cheesecakes. It’s light yet so filling due to the protein from the nuts.

I hope you enjoy this refreshing and healthier take on cheesecake.

Raw Cashew Cream Pie (adapted from My New Roots), serves 8

Ingredients

Crust:

  • 1/2 cup nuts (I used half almonds and half pecans)
  • 1/2 cup dates, pitted
  • 1 Tbsp cocoa powder
  • 1/4 tsp kosher salt

Vanilla Cashew Cream Filling:

  • 1 1/2 to 2 cups (pre-soaked) raw unsalted cashews, soaked overnight
  • 1/4 cup fresh lemon juice
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (honey or agave nectar would also work)
  • 1 teaspoon of pure vanilla extract

Flavor Options:

  • Berry – Reserve half of vanilla filling and add 1 cup of fresh or frozen berries, such as blueberries, strawberries, blackberries, or raspberries (if using frozen berries, make sure they are thawed and well drained).
  • Banana – Reserve half of vanilla filling and add 1 to 2 ripe pureed bananas.
  • Chocolate – Reserve half of the vanilla filling and add 2 to 4 tablespoons of cocoa powder.
  • Lime – Replace the lemon juice with lime juice.

Instructions

  1. In a food processor, place nuts, salt, and pitted dates and pulse until the ingredients combine into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  Place saran wrap in a 7″ pie pan (spring form pans work best but aren’t necessary) or 8×8″ square baking dish. Spoon crust mixture into pan and press evenly and firmly, making sure that the edges are well packed. Wash and rinse the food processor.
  2. Microwave the coconut oil in a small pyrex dish for 30 seconds until mostly melted. Whisk in maple syrup to combine.
  3. In the most powerful food processor or blender that you own (a Vitamix blender works great but I have a Cuisinart Pro Plus food processor that processed this mixture like a champ and a half), place cashews, maple syrup, coconut oil, lemon juice, and vanilla and blend on high for several minutes or until very smooth.
  4. For a plain vanilla layer, pour half of the mixture onto the crust and smooth with a spatula. With the remaining filling, add berries or banana or chocolate into the processor and blend on high until smooth. Pour this mixture onto the first layer of filling. Place in freezer for about 2 hours or until solid.
  5. To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices.  Store any remaining pie in the freezer.

A Tale of Two Salsas: Basic Salsa and Rhubarb Salsa

Published on by Alissa33 Comments

Oh salsa…so quick. So easy. It makes the best of times. (too cliche?)

With just a few ingredients, you can make dip-heaven. Salsa can take any dish up a notch or three.  Tomatoes are just a starting point for basic salsa. Later in this post, I’ll let you in on some secrets on how to use seasonal produce to make different types of salsa.  Basically, I’m going to change your life.

Yes, it is true.  I love to dip things. I often choose a meal based on its “dipability”.  Don’t judge! It’s one of my oddities….Ok many oddities, but people…it’s a party at every meal!!! And having a great basic salsa recipe is key for anyone to have tucked up their sleeve to pull out for impromptu events.

Because this was my week to host for the Food Matters Project and because of my love for all things dip-able, I chose the easy fresh salsa recipe from Mark Bittman’s the Food Matters Cookbook.  Paaaahrtay!  If you have never made fresh salsa, you are doing it today (or as soon as you can). Ya, I know you may have other crap planned, but guess what….salsa calls….”make me”.  And it’s easy. Dip it or throw it on tacos, or a salad, or on a spoon. Fresh salsa is perfect party food (for my solo party) or perfect to bring along for such occasions as Cinco de Mayo or you can bring it to my house for me to dip!

Garden tomatoes make the best salsa. But even when tomatoes are out of season, you can use canned tomatoes, which is what I did. Mark Bittman’s basic salsa is technically pico de gallo.  I chose to puree the salsa since I used canned tomatoes and because I like the smooth consistency. However, you can leave it chunky, if you prefer.

So let’s break it down. Really there are a few base ingredients that go into making salsa.

Onions + jalapeño + cilantro + lime juice (or any acidic juice really…vinegar works well too).

From this basic formula, you can add several ingredients to make fresh salsa.  Tomatoes are the basic salsa, of course. It will keep for up to a week in the fridge. But I doubt it will even linger that long. I used this salsa on top of eggs, on top of a spinach mushroom quesadilla (so dippable), and with homemade tortilla chips.

But, if you are feeling adventurous, there are other ingredients that you can add to salsa besides tomatoes….. such as seasonal fruit, black beans, or corn.

With spring in full force, RHUBARB has finally flooded the farmers market!!!!  To take full advantage of rhubarb at its peak, I decided to also try to make a rhubarb salsa.  I know, I know, I know…what about rhubarb pie, rhubarb tart?  Just trust me and branch out from the sweet desserts. Rhubarb salsa beckons you. I was so impressed with the outcome. Using the basic salsa recipe as a starting point, I replaced the tomatoes with rhubarb and sweet bell pepper, and then added a tad bit of honey mixed with apple cider vinegar and lime juice. The tartness in the rhubarb salsa is balanced by the sweet honey and complimented by the spicy kick from the jalapeño.

I ate this on fish tacos (so devine and sorry no pictures….they disappeared in my mouth). I also topped my fresh spring salad with it. Heavenly.

In summer, swap out tomatoes for peaches or mangos. In the fall, use granny smith or any other tart variety of apples. You can also swap orange or lemon juice for the lime juice.  Seriously, the options are endless when making salsa. After you make these salsa recipes, you are going to be in deep smit with them. You are welcome.

Don’t forget to check out the other FMP bloggers creations!

Basic Salsa (from the Food Matters Cookbook by Mark Bittman)

  • 1 1/2 cups of tomatoes (or 1 15 oz canned tomatoes, undrained)
  • 1/2 white or red onion
  • 1 jalapeño, seeds removed and diced
  • 1/4 cup to 1/2 cup of cilantro, diced
  • 2 tablespoons of lime juice
  • 1 garlic clove, minced
  • salt and pepper to taste
Instructions for Basic Salsa
  1. Combine all ingredients in a food processor. Puree until well combined.
  2. Taste and add salt/pepper. Chill covered for at least 30 minutes.
Rhubarb Salsa 
  • 1 stalk of rhubarb (1 to 1 1/2 cups), diced
  • 1/4 cup of sweet bell pepper, diced
  • 2 tablespoons of diced white or red onion
  • 2 tablespoons of diced scallions
  • 1 jalapeño, seeds removed and diced
  • 1 to 2 tablespoons of cilantro, diced
  • 1 tablespoon of lime juice
  • 1 tablespoon of apple cider vinegar
  • 2 teaspoons of honey
  • 1/4 teaspoon kosher salt
  • pepper to taste
Instructions for Rhubarb Salsa
  1. Heat 2 cups of water in a saucepan to boiling. Blanch rhubarb by placing in the boiling water for 10 to 20 seconds. Quickly remove the rhubarb and place in a colander. Run cold water over the rhubarb to stop the cooking process. Blot the rhubarb with a paper towel to dry.
  2. In a separate bowl, combine the bell pepper, onion, scallions, jalapeño, and cilantro. Add rhubarb and mix ingredients.
  3. In a small separate bowl, dissolve the honey in the lime juice and apple cider vinegar. Drizzle this dressing over the rhubarb salsa and stir. Add the salt and pepper. Mix well.
  4. Chill for at least 30 minutes.

Roasted Spring Vegetables

Published on by Alissa2 Comments

The beauty in growing your own vegetables or getting them from a local community supported agriculture (CSA) group or farmers market, is that you get to try vegetables and varieties of vegetables that you never imagined. For example, check out these sexy carrots that I grew. Ya, that’s right, they are sexy. Vibrant and multi-colored! Ultimate food porn in my book. It’s hard to find carrots this gorgeous in a typical grocery store.

I grew these yellow, purple, and white carrots in my tiny garden that is located on the side of my house in the only patch of lawn that gets sun. The rainbow of colors affirms the awesome amount of antioxidants and minerals that are in these puppies. They are so sweet that eating them straight from the garden is a pure treat and nearly desert. If you don’t have space for a raised bed, you could probably even grow these carrots in containers on your patio. Just make sure that the container is tall enough so that the carrots can develop a root structure. Otherwise, they will be stubby. Womp womp.

The May issue of Bon Appetit features a very flexible recipe for roasted spring vegetables. This recipe inspired me to roast up these fresh carrots instead of gnawing on all of them raw. I also had some fresh spring onions, dinosaur kale, and baby bella mushrooms that were needing to be used up. The result was phenomenal. The roasting process brings out the natural sweetness in the carrots especially. And side note…if you have never roasted kale, Go DO IT NOW. It turns out crunchy like chips. Combined with a good dose of sea salt, kale chips taste like you just landed on healthy heaven.

Try purchasing carrots with the tops still attached. They are fresher and sweeter. And don’t throw away those carrot tops!!!! Wash, chop, and use them in salads and soups or in a carrot green pesto.

I doubt there is anything that can’t be improved by roasting.

Roasted Spring Vegetables (adapted from Bon Appetit)

Yield: 2 servings

Prep/Cook Time: 30 minutes

Ingredients

  • 2 lbs of fresh spring vegetables (carrots, spring onions, kale, radishes, asparagus, peas, mushrooms)
  • 1 tablespoon olive oil
  • 3 unpeeled garlic cloves
  • 1 teaspoon fresh herbs (such as thyme, rosemary, parsley, or basil)
  • kosher salt and fresh cracked pepper

Instructions

  1. Preheat oven to 450 F. Spray a roasting pan with nonstick spray or drizzle with olive oil.
  2. Remove greens from carrots and reserve for another use. Place carrots, garlic, onions, mushrooms, and whatever other vegetables you have on hand in a medium bowl. Drizzle with olive oil. Sprinkle herbs, salt, and pepper on vegetables and stir to coat. Spread vegetables in a single layer on the prepared rimmed roasting pan.
  3. Roast in preheated oven, stirring halfway through the cooking process, for 20 minutes or until the vegetables are golden brown, tender, and slightly charred in a few areas.
  4. Remove from oven and serve immediately.

Easy 100% Whole Wheat Seedtastic Bread

Published on by Alissa8 Comments

So, I have had quite a busy few weeks. I was supposed to have this bread ready to post yesterday for Food Matters Monday, but I failed and got behind. But I totally ate this bread for breakfast, lunch, dinner, and dessert for the last several days.  So without much further ado……

I have always romanticized about owning a bakery….waking up early to bake fresh bread and pastries.  Locals coming to get their fresh baked breads every morning…but then there is the problem with me not being a baker of breads.  I had never quite gotten the knack until I learned the No-Knead meathod that Jim Lahey (of famed Sullivan Street Bakery) founded years ago. Since learning this method, I have never gone back. It’s genius. Throw all the flour, yeast, and salt in a bowl…add water…stir…let the shaggy mess rest for several hours (best if is allowed to rise for 12 to 24 hours)…then pull it out of the bowl, roughly shape into a ball or football, then bake. Bam. Delicous, house warming, belly craving bread. Slather butter on it or PB or eat it plain. Daaang.

No kneading and no waiting to see if your bread has risen and fallen then risen and fallen again…none of it….none. It’ll change your life (and your waistband if you bake too many loaves like me..hehe) and save you a poop ton of money. That’s right…a poop ton. Make your own bread and impress friends and family.

Or impress yourself, because really that is all that matters.

Mark Bittman has also used this no-knead method in his Food Matters Cookbook. His recipe, Real Whole Wheat Bread, was chosen this week for the Food Matters Project by Melissa of the Faux Martha. What is great about this recipe, is that there is so many variations…herbs, seeds, fruit…you name it…you can make it. So stop doubting yourself and make some BREAD. Nothing smells better than fresh baked bread. Mmmm…

Now, although the primary recipe is Mark Bittman’s, my baking method is not technically Mark Bittman’s method. I prefer an artisinal appearance or free form with a crusty exterior. I also like smaller loaves, which is why I divided the recipe below into two beautiful football shaped loaves. You can definitely bake this in a loaf pan if you want. But a few years ago, I found a book at an estate sale called “Health Bread in Five Minutes a Day” by Jeff Hertzberg and Zoe Francois that takes the no-knead method to another level, cooking the bread on a baking stone in a super hot oven (450F) and trying to mimik hearth-style baking. You will get professional looking loaves every time and it is super easy.

Before you jump elbows first into bread baking, here are a few notes about bread and the primary ingredients….

1. Yeast hates hot water…it will kill those suckers. So use luke-warm water. This means that the water feels just a little warm to the touch (no hotter than 100 degrees F). Cold water from the tap will work also, but the initial rise time will take much longer. If your water at home has a funky flavor, I recommend buying distilled or filtered water, because your bread will then get the funk…and not a good funk. Otherwise, tap water will be fine.

2. Make sure your yeast is fresh. Store in the fridge to make it last longer. Initial rise times are slower if you use less yeast (1/2 teaspoon versus 2 teaspoons). If you want to speed up the rise time, increase the quantity of yeast up to a 2 teaspoons (one full packet) for the below recipe. If you double the below recipe, use 1 1/2 tablespoons of yeast. If you plan on making a lot of bread, buying yeast in bulk (a jar instead of those pesky packets) will save you money.

3. Boost nutritional value in your breads by using 100% whole wheat and adding healthy seeds within or on top of the bread. Seeds can include sesame, flaxseed, caraway, pumpkin, sunflower, poppy, and anise. To top the bread, paint the surface of the loaf with water before sprinkling the seeds on the loaf.

4. Baking stone – A baking stone will give you the best results for a professional-looking free form loaf. The stone absorbs excess moisture from the wet dough, allowing the crust to become crisp. Mmmm.  Also the weight of the stone helps with heat retention and provides even heating and heat transfer to the loaf.

Sorry for the excessively long post, but it is worth it!  This is why I’m late in posting it. Also, don’t forget to see what the other FMP foodies did with this recipe at the Food Matters Project home page.

Easy 100% Whole Wheat Seed Bread

Yield: Two 1-lb loaves (or one big mama jamma loaf)

Ingredients (this recipe can easily be doubled to make 4 1-lb loaves in order to feed an army)

  • 3 cups whole wheat flour
  • 2 teaspoons of kosher salt
  • 1/4 cup flaxseed meal
  • 1/4 cup sunflower seeds (optional to add additional seeds such as pumpkin, poppy, sesame)
  • 1/2 teaspoon active yeast
  • 1 1/2 cups lukewarm water (must be less than 100 F)
  • Topping: sesame seeds, poppy seeds, sunflower (or whatever you have on hand)

Instructions (seems like a lot of instructions but it is uber easy)

  1. Combine flour, salt, flaxseed, sunflower seeds, and yeast in a medium 5 qt bowl.
  2. Add water and stir with a wooden spoon till combined. The dough should be wet and shaggy and resemble biscuit dough or batter.  Cover (not airtight) with plastic wrap or damp towel. Allow it to rest at room temperature until it rises and collapses (or flattens on top with bubbles) at least 2 hours, but it is best when left 12 to 24 hours. (If your house is cold, turn the oven on to 200 F then turn it off, placing the  dough on the oven to rise).
  3. The dough can be used immediately after the initial rise, or it can be refrigerated in a lidded (not airtight) container and used over the next week. You can lop off smaller pieces and bake smaller portions, storing the rest in the fridge until you are ready for fresh baked bread.
  4. When you are ready to bake the bread, dust the surface of the refrigerated dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quater-turn as you go.  At this point you can either place in a loaf pan or bake on a pizza peel for an artisinal loaf. For the artisinal loaf, place the loaf to rest on a greased cookie sheet (can also dust the cookie sheet with cornmeal). Loosely cover the dough with plastic wrap and allow to rest for 1 1/2 hours.
  5. At leasat 30 minutes before baking, preheat oven to 450 F with a baking stone placed on the middle rack of the oven. Place an empty metal broiler tray on the lowest rack, making sure that it won’t interfere with the rising bread.
  6. Just before baking, dust the top of the loaf with flour and then slash the loaf with a razor or serrated knife with 1/4-inch-deep parallel cuts.
  7. Slide the loaf directly onto the hot preheated pizza stone (or you can place the greased cookie sheet directly on the stone if you can’t slide the loaf off of it). Pour 1 cup of hot tap water into the preheated broiler tray and quickly close the oven door.
  8. Bake for 30 to 35 minutes, or until the loaf is browned and firm. Note: If you used a cookie sheet, remove the bread from the cookie sheet at 20 minutes and bake the rest of the way on the pizza stone.
  9. Remove from the oven and allow to cool on a wire rack before slicing and eating.

Easy Whole Wheat Pizza Dough

Published on by Alissa3 Comments

Years ago, the Jimy Lahey (the owner of Sullivan Street Bakery) released his amazing no-knead method for making bread. It does require planning and allowing the flour-salt-yeast-water mixture to sit in a warm draft-free environment and ferment for 12 to 24 hours.  But it is simply and I have made several amazing batches of bread this way.  Mark Bittman adopted Jim Lahey’s method in the Food Matters Cookbook, slightly adapting it to a whole wheat version of pizza dough. In fact, the March issue of Bon Apetit did the cover story on Lahey’s no-knead pizza dough.

It really doesn’t take much time. In the morning, throw 3 cups of whole wheat flour (I used half white whole wheat and half whole wheat pastry flour), some salt, and 1/2 teaspoon of yeast in a bowl then add 1 1/2 cups of water. Stir with a wooden spoon. Put plastic wrap over it. Set aside. Done.

The pizza dough will be ready for you to work your magic once you get home from work. It will have bubbles on top from the fermentation process. Place the dough on a floured surface and work into small individual pizzas.

No need to spend extra “dough” on take out. Make this a fun experience with kids or friends or yourself. As you can see, I had two great helpers tonight in making individual pizzas. The kids chose their own toppings and they even experimented with an interesting guacamole pizza. Hrmmm.

If you don’t use all of the dough, or change your mind on dinner that night, the pizza dough will keep in the fridge for up to 3 days or in the freezer for up to a month.

See what everyone did with this recipe at the Food Matters Project. The original recipe was chosen by Niki of Salt and Pepper.

Easy Whole Wheat Pizza Dough

Notes: I recommend investing in a good pizza stone! It makes a difference.

Makes: 2  10″ pizzas or 4 individual mini pizzas

Dough Ingredients

  • 3 cups whole wheat flour (I used whole wheat white flour and whole wheat pastry flour)
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon active yeast
  • Optional Toppings (olive oil, spicy tomato sauce, fresh mushrooms, goat cheese, fresh herbs, etc.)

Instructions

  1. Place flour, salt, and yeast in a medium bowl. Add 1 1/2 cups of luke warm water. Stir with a wooden spoon until mixture comes together. Should resemble biscut dough. Cover with plastic wrap. Set aside in a warm draft-free spot for at least 8 hours, but preferably 12 to 18 hours. The longer it sits, the better the taste. The dough will keep in the refridgerator for up to 3 days at this point.
  2. When you are ready to cook the dough, preheat oven to 500 to 550 F (or as high as it will go), placing a rack in the upper third portion of the oven and place a pizza stone on the rack. Preheat oven for at least 30 minute (45 minutes to 1 hour is preferable to recreate wood-fired pizza). If you are not using a pizza stone and are using a baking sheet, there is no need to preheat the baking sheet.
  3. Meanwhile, put the dough on a floured work surface. Shape into a rectangle and divide into several small pizzas, gently molding into appropriate sizes.  Dust with flour and set aside on rimless baking sheet or pizza peel that has about 1/4 cup of corn meal on the baking sheet (easy to slide the uncooked pizza dough off). Allow dough to rest while oven preheats
  4. Top pizza with desired toppings (sauce, cheese, veggies). Remember, the lighter the toppings, the better this will be. Loading a pizza with too many toppings can result in a soggy pizza.
  5. To transfer the pizza from the rimless baking sheet to the hot pizza stone in the oven, use small and quick back-forth motions. Slide the pizza from the rimless baking sheet (or pizza peel) onto the hot stone.  Bake pizza for 8 to 10 minutes, then broil on high for 2 minutes, or until bottom is crisp and top is melted and done.
  6. Using the rimless baking sheet, remove pizza from hot stone and  transfer to a work surface to slice. If you have another pizza to cook, allow the pizza stone to reheat under the broiler or at 550 F for 5 minutes. Repeat steps 5 and 6 with remaining pizzas.