Category Archives: vegan

Peanut Butter Chocolate Chip Cookies

11 Saturday Feb 2012

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Food:

Peanut Butter Chocolate Chip Cookies- Makes 24

Dry ingredients:

2c. buckwheat flour

1/4 tsp. salt

1 tsp. baking soda

-sift together in a bowl, set aside

Wet ingredients:

1/2c. peanut butter, organic (you could use almond butter)

1/2c. butter (vegan Earth Balance butter)

1/2c agave nectar

1 tsp. vanilla

*update- 1/2c. nut milk (I used coconut milk, not canned)

-melt the butter and peanut butter over low heat, when melted pull off the heat and add the agave, vanilla and nut milk

1c. vegan chocolate chips

Directions:

1. Pre heat oven to 350 degrees and line two baking sheets w/parchment paper. When you have mixed your dry ingredients and your wet, add them together and mix to combine. Don’t overmix.

2. Add in the chocolate chips. When all is mixed, use a tablespoon measure and scoop out a healthy scoop. Roll the dough lightly between your hands and place on the parchment lined baking sheet. Continue this until all the dough is gone.

3. Take the bottom of a glass and push down lightly on the mounds to flatten them just a bit. Place in the oven and bake for 8 minutes. Take them out of the oven and let them cool on the baking sheet for at least 5 minutes. Eat right away or place on a cooling rack to cool completely. Store in an airtight container.

Nutrition:

Buckwheat Flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Nut Butter- Good-for-you nut butters contain a host of minerals and vitamins, offering  good-quality, usable protein. Wholesome nut spreads contain fiber and essential  fatty acids, making them a good choice for consumers who may be looking to replace margarine or butter with spreads that are more nutritious.

Chocolate- The saturated fats found in chocolate do not elevate cholesterol levels, unlike those found in meat and dairy products. Chocolate can be a rich source of flavonoid antioxidants, which are very important in protecting against damage to cholesterol and the lining of the arteries, flavonoids also prevent excessive clumping together of blood platelets that can cause blood clots.

Love:

Every year for Valentines Day I try to make my sweetie something special, sometimes those recipe fall into our eating for health plan and sometimes they don’t. Last year I made him a Peanut Butter Cheesecake (not part of the eating for health plan!) for a special treat, well this year I thought I would still use his two favorite pals peanut butter and chocolate to make something that fits a little better into the plan. Well- Voila! These were perfect and we are both happy. The buckwheat flour makes these a slightly drier cookie but if Bill-y gives the approval I know I’ve done good (he’s the treat freak in the house). Enjoy!

Spicy Kabocha Miso Soup

29 Sunday Jan 2012

Posted by in seasonal, soup, vegan

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Food:

Spicy Kabocha Miso Soup– Serves 4-6

2-3c. kabocha squash, chopped-if organic leave the skin on (if you can’t find this squash use whatever winter squash you like, you could even use canned pumpkin)

1 med onion, chopped

3 carrots, chopped

3 garlic cloves, chopped

1 inch ginger, peeled and chopped

1/2 fresco chile, chopped seeds included (if you just want a little spice omit the seeds)

2c. vegetable pho broth (you could use just regular veggie broth)

4c. water

2 tsp. coconut oil (or canola oil)

1/4c. liquid aminos (you could use low sodium soy sauce, but I would recommend getting some liquid aminos)

1/4c. mirin (this is an asian rice cooking wine)

1 lime, juiced (zest if organic and use the zest)

olive oil

salt and pepper

1 tsp. miso per serving (reserve the miso to put in the bowls just before ladling the soup into the bowls, I’ll explain later)

Directions:

1. Preheat the oven to 400′, place the prepared squash on a parchment lined baking sheet. Drizzle the squash with olive oil and season with salt and pepper. Roast for 20-25 minutes, just until slightly browned.

2. While the squash is roasting place a big soup pot on the stove over medium heat. Start with heating up th coconut oil, when oil is hot drop in the onions and carrots, season with a pinch of salt and pepper. Saute for about 5-10 minutes.

3. Next add the garlic, ginger and chile. Stir and saute for another five minutes. When the squash is done roasting add it to the pot along with the liquid aminos and mirin. Stir to combine.

4. Add the broth and the water, bring to a boil then turn down to med-low and simmer for 20 minutes. After the soup has simmered, let cool for just a bit. Puree in batches in your blender (leave some room for the steam to escape) or use a hand-held immersion blender (thank goodness I have one of these, worth investing in). Add in the lime juice and zest if using, stir. Just before you are ready to ladle the soup into bowls place 1 tsp. in the bottom of each bowl and ladle the warm soup over the miso. Stir to make sure the miso melts well into the soup (miso is a living food and boiling destroys its beneficial enzymes). Serve hot!

Nutrition:

Kabocha- Like other richly colored vegetables winter squash are an excellent source of carotene’s, the richer the color the richer the concentration such as pumpkin and acorn. Like other carotene-rich vegetables, winter squash have been shown to exert a protective effect against many cancers, particularly lung cancer.

Carrots- Two carrots (not baby carrots) provide roughly 4,050 retinol equivalents, or roughly four times the RDA of vitamin A. Carrots also provide excellent levels of vitamin K, biotin, and fiber and very good levels of vitamins C, B6, potassium and thiamine.

Miso- Miso exerts the same cancer-fighting effects as other soy foods. Experimental studies done specifically with miso have shown it to protect against breast cancer. Good source of many minerals. (Courtesy ‘The Encyclopedia of Healing Foods’)

Chile Peppers- They help dissolve bloods clots, opens up sinuses and air passages. Breaks up mucus in the lungs, and acts as an expectorant or decongestants. Antibacterial, antioxidant activity, great immune booster. Putting hot chili sauce on food also speeds up metabolism, burning off calories.

Ginger- Ginger is a classic tonic for the digestive tract. It stimulates digestion and keeps intestinal muscles toned. Is an anti-inflammatory agent, it also helps support healthy cardiovascular system.

Garlic- Broad-spectrum antibiotic that combats bacteria, intestinal parasites and viruses. Lowers blood pressure and blood cholesterol, discourages dangerous blood clotting. Contains multiple anti-cancer compounds, antioxidants, and tops the National Cancer Institutes list of potential cancer preventative food. Great for colds and helps boost immune system.

Love:

I have been loving my kabocha squash, and since this was the last of it I wanted to do something different. This soup was just the ticket, it was warm and nourishing and perfect for the cold week we just had. If you don’t have kabocha squash use your favorite winter squash, but next year at the farmer’s market keep your eye out for this super-food beauty of a squash. I served this soup with a side of Happy New Year Quinoa Salad and sautéed baby bok choy. Enjoy!


Chana Masala

23 Monday Jan 2012

Posted by in beans, vegan

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The aroma from these modest seasoning will fill up your whole house with food love.

Food:

Chana Masala- Makes 4-6 servings

1/c. olive oil (you could use canola oil or I think coconut oil would be amazing)

1 medium onion, chopped

2 garlic cloves, chopped

1 tsp. cumin seeds (I didn’t have cumin seeds so I just used ground cumin)

1/2 tsp. ground coriander

1/4 tsp. ground ginger

1 tsp. garam masala, plus more for serving (I found this spice in the bulk section of my grocery store, they carry spices in bulk-AWESOME)

3 green cardamom pods, lightly crushed under the side of your knife

1 tsp. salt, or to taste

1 28oz. can whole peeled tomatoes (I used 2 jars of my canned tomatoes)

1 T. cilantro, chopped, plus more for serving

pinch of red pepper flakes, more to taste

2 15oz cans of chickpeas, drained and rinsed

1/3-1/2 c. plain yogurt (I used greek yogurt, if vegan omit yogurt)

water

a few lemon wedges, for serving

*I added a container of fresh spinach just before serving. Turn the heat off before adding the spinach and the let the heat from the mixture wilt the spinach.

* I served the Chana Masala over Millet, Millet is a gluten-free grain that you can find in the bulk section of the grocery store. It has a 2-1 cooking ratio, I like to toast my millet in a dry saute pan over medium heat until just starting to brown. Add the water and a pinch of salt, place the lid on the pan and turn the heat to low- cook for 20-25 minutes and fluff with a fork.

Directions-

1. Pour the olive oil into a dutch oven or large pot and turn the heat to medium. Add the onion and cook stirring occasionally until deeply caramelized. It’s okay if they get a little charred in spots, be patient! The more color the more full-flavored the dish will be.

2. Reduce the heat to low. Add the garlic, cumin seeds, coriander, ginger, garam masala, cardamom pods and salt. Cook stirring constantly until fragrant and toasty, about 30 seconds. Add 1/4c. water and stir to scrape any brown bits off the bottom of the pan. Cook until the water as evaporated completely. Pour in the juice from the tomatoes, use your hand to break up the tomatoes before adding them to the pot.

3. Raise the heat to medium and bring mixture to a boil. Adjust the heat to maintain a simmer, add the cilantro and cayenne and continue to cook gently, stirring occasionally until the mixture reduces and starts to thicken, about 5 minutes. Add the chickpeas stirring well and cook for 5 minutes. Add 2 T. water and cook another 5 minutes, add another 2 T. water and cook until absorbed, a few minutes more. This process helps concentrate the flavors as well as it makes the chickpeas more tender and toothsome. Taste and adjust seasonings as needed.

4. Stir in yogurt if using and fresh spinach if using. Serve over rice or grain of your choice and garnish w/chopped cilantro, slice of lemon and a pinch or two of garam masala.

Nutrition:

Chickpeas- Chickpeas are a good source of protein and fiber. They can help lower cholesterol and improve blood sugar levels, making them a great food for diabetics and insulin-resistant individuals. Serving them with high quality grains (like Millet), garbanzo beans are extremely low-fat, complete protein food.

Spinach- Spinach is an EXCELLENT source of vitamin K, carotenes, vitamin C and folic acid. Historically it was regarded as a plant with remarkable ability to restore energy, increase vitality and improve the quality of the blood. Spinach contains twice as much iron as most other greens, it is also one of the most alkaline-producing foods- making it useful in helping regulate body PH. Spinach, like other chlorophyll (green) and carotene containing veggies is a strong protector against cancer.

Millet- Millet is generally superior to wheat, corn, and rice in terms of its protein content. Millet is also a good source of minerals phosphorous and magnesium as well as B vitamins such as thiamine, riboflavin, niacin and B6. It is a gluten-free grain and like other grains is a good source of fiber and offers protection against heart disease, diabetes and cancer.

(Courtesy of ‘The Encyclopedia of Healing Foods’)

Love:

I found this recipe in a book that we read for Slow Food Book Club called ‘A Homemade Life’ by Molly Wizenberg. I read that book in two days this fall on a little getaway that Bill-y and I took to Sundance after a sad loss we had just went through. This book was a perfect escape, and I knew the second that I read the recipe for Chana Masala that we I had to make it! In the book it says that this dish is better after a few days, so I made it last Monday and we had it for Wednesday nights dinner, then again for lunch on Sunday and the rest will be eaten for tonight’s dinner. It’s delish, a great vegan/vegetarian meal and a perfect winter dish to warm you up. Enjoy!

Azuki/Aduki Beans with Kabocha Squash

15 Sunday Jan 2012

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Azuki/Aduki Beans with Kabocha Squash

 Food:

Azuki/Aduki Beans with Kabocha Squash – Makes 8, 1/2c.-3/4c. servings (I make this for mine and Bill-y’s lunches Mon-Thurs)

4-6 inch piece of kombu*

1 1/2c. dried azuki beans (they are sometimes labeled aduki)

2c. heaping of kabocha squash, cut into chunks (peel if not organic, I have found this type of squash at the farmers market, asian market and my health food grocery stores. If you can find this type of squash use butternut squash.)

1 Fresno chile, chopped (not in the recipe but I love Fresno chiles they have a sweet heat)

2-4 cloves garlic, chopped (also not in the recipe but I love garlic)

1/4-1/2 piece of yellow or purple onion, chopped (also not in the recipe but who doesn’t love onion?)

1/4c. Bragg’s liquid amino’s (this is a great product, you can find it at most stores. You can use soy sauce but I would HIGHLY suggest you get Bragg’s liquid amino’s.)

chopped parsley or cilantro for garnish

These humble ingrediants make one 'heck' of a dish!

Getting started! You won't believe that such a simple dish can be this good.

Directions:

1. Combine the kombu and the beans in a bowl and cover with water by an inch or two. Soak overnight. The next day, drain the kombu and the beans and discard the soaking water. Slice the kombu into 1 inch pieces and place them into a heavy pot with a heavy lid, preferably enameled cast iron. Add the beans and enough fresh water to just cover the beans. Bring to a boil.

2. As the beans boil, strain off any foam that rises to the top. Let the beans boil, uncovered, for 5 minutes, as this allows the gasses to release. Cover the pot, reduce the heat to low and simmer for 40 minutes. Check the beans every 10 minutes, and add water if the water level dips below the bean level. After 40 minutes add the Fresno chile, onion and kabocha squash, add more water just up to the level of the squash. Place the lid back on the pot and cook another twenty minutes, check to see if the beans are tender. After 20 minutes add the Bragg’s liquid amino’s and the garlic and cook for another 10-15 minutes. Ready! Serve hot right away or ladle into lunch containers.

Toppings: chopped avocado, scallions, parsley, cilantro and DIY Tofu Sour Cream (recipe on the blog) optional 1 tsp miso, stirred in just before eating

Nutrition:

Kabocha- Kabocha squash is a Japanese variety of squash, it is low card and an excellent source of bete carotene which is a very powerful antioxidant and anti-infamnatory. It is also a good source of iron, vitamin C and some B vitamins. Beta carotene can be converted into Vitamin A in the body Vitamin A is important for healthy white blood cells which equals good immunity, it also keeps skin and hair healthy.

Azuki/Aduki Beans– These beans are easy to digest and known to benefit the kidneys and detoxify the body. Pair well with sweet winter squash and root vegetables. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

*Kombu– A small piece added to grains, soups, sauces and legumes during cooking is an easy way to infuse foods with highly alkalinizing minerals, iron and iodine. Also known for its ability to tenderize legumes and reduce their gaseous properties. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

Bragg’s Liquid Aminos: Condiment that taste likes soy sauce with a hint of maple. Provides essential building blocks of complete protein. (Courtesy of ‘Clean Food’ by Terry Walters) (A staple in my pantry)

Love:

What can I say, this recipe is a major heavy hitter in the nutrition department. I have made this for the past two weeks for lunch. It is very nourishing, filling and taste amazing. This recipe might not be for everyone but we love it! The recipe came from the cookbook ‘The Kind Diet’ by Alicia Silverstone, I added a few things but the skeleton is hers.

Raw Oatmeal

15 Sunday Jan 2012

Posted by in breakfast, vegan

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Raw Oatmeal topped w/Walnuts and Pears...don't forget the Chia Seeds

Food:

Raw Oatmeal  I prep 10 containers for the week, 2 per day (Mon-Fri)

Prepped and ready to soak

2 1/2 c. raw buckwheat oats, 1/4c. goes into each container

10 T. sunflower seeds, 1 T. goes into each container

Directions:

1. Each night I take two prepped containers out of the my pantry (this is for Billy and me), remove the lid and cover the oats and the sunflower seeds with water. Place the lid back on the container and let the mixture sit on the counter over night.

2. In the morning drain the water off the oats and seeds for both containers, rinse and drain again. Empty the contents of both containers into a food processor. Add 1/4c. of your favorite milk (I use homemade almond milk, recipe is on the blog), process the mixture until you get the texture of oatmeal. You might need to scrape down the sides and process for just another minute. Set aside.

3. In two bowls add 1/4c-1/2c. of your favorite yogurt (we use Drake Family Farms Goat Yogurt, if you are vegan omit the yogurt or sub non-dairy yogurt). Divide the raw oatmeal mixture between the two bowls w/yogurt.

Toppings:

Pears, 1 between the two of us (the fruit changes seasonally, pears are a winter fruit and they have been on sale-bonus)

1 T. chopped walnuts and 1 T. ground chia seeds, for both bowls

Drizzle of raw agave nectar, or pure maple syrup

Nutrition:

Soaking nuts, seeds and grains allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. (Courtesy of Food Matters)

Buckwheat- Buckwheat is a fruit not a grain and is wheat free, it is one of the best plant sources of protein. It is also rich in lysine, one of the amino acids that is lacking in many grains. Buckwheat is an excellent source of magnesium, which helps relax arteries and promote blood circulation.

Love:

My friend Gwen shared this recipe with me years ago, I think it was shared with her by one of our fabulous yoga teachers at the studio where we practice. I love this raw oatmeal because it easy to prep for the week and really easy to throw together in the morning before we get on with our busy day, oh and its healthy and delicious! The fruit changes seasonally so you can switch things up, the other bonus is that the oats, nuts and chia seed can be found in the bulk section of your market- I call that ‘getting the best bang for your bite.’ ENJOY!

Happy New Year Quinoa Salad

14 Saturday Jan 2012

Posted by in quinoa, seasonal, vegan

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Food:

Happy New Year Quinoa Salad – Makes about 6, 1/2c. servings

2 c. cooked quinoa

1 large pomegranate, seeded

1/4c. chopped parsley

2 T. walnuts and pumpkin seeds, chopped

4 scallions, chopped

1 preserved lemon, inner removed and rind chopped (if you don’t have a preserved lemon use an organic lemon)

1-2 T. olive oil (I used lemon olive oil)

1 T. reserved lemon juice (if you are not using a preserved lemon use the juice from the organic lemon that you use)

pinch of salt and pepper

Directions:

1. Mix all the ingredients in a large mixing bowl. Check for seasoning and then refrigerate for at least one hour for the flavors to develop.

Nutrition:

Pomegranate- Thought to have mystical powers, the edible seeds of this ancient fruit are cleansing and cooling. They benefit the cardiovascular system and help stabilize blood sugar. (Courtesy of ‘Clean Food’ by Terry Walters)

Quinoa- High protein, non-gluten grain from the Incas. It is a complete protein with significant amounts of lysine, helpful for repairing tissue. Like other whole grains, quinoa helps fight cancer, prevents heart disease and lowers the risk of type 2 diabetes. (Courtesy of ‘Clean Food’ by Terry Walters)

Love:

I love quinoa! We eat it for breakfast, lunch, salads and in soups it is so versatile. This recipe came to be because I was excited for the holidays to be over, the New Year to begin and for my healthy eating to get back on track, the holidays were a killer. Some of my clients gave me a jar of preserved lemons for Christmas and I wanted to use them in something fresh, so VOILA this healthy light dish came to be. I’ve made it the last two weeks for my afternoon snack and I think I am going to make it again next week. Hurry and try it before pomegranates are out of season. ENJOY!

Creamy Cauliflower Pasta

14 Saturday Jan 2012

Posted by in pasta, vegan

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Creamy Cauliflower Pasta

 Food:

Creamy Cauliflower Pasta Serves 6

1 head cauliflower, cut into florets

1 lb. whole wheat pasta

1/3 c. extra virgin olive oil

4 garlic cloves, thinly sliced

1/2 c. dry white wine (if you’re not a drinker, start! j/k- sub with veggie broth)

1 1/2 T. chopped fresh oregano

1/4 c. kalamata olives, pitted and chopped (or whatever kind you like, I like green cerignola olives from Tony Caputo’s)

1 t. red-pepper flakes

4 sprigs parsley, stemmed and chopped (I use a bit more, I like parsley)

salt and pepper to taste

1/4 c. shredded Asiago or Parmesan cheese (about 1oz.) (if vegan omit cheese or sub w/vegan cheese)

*variation- add small can drained and chopped tomatoes to the skillet when you add the wine. (I do this and love it, I used my own canned tomatoes)

Directions:

Bring a large pot of salted water to a boil over high heat. Add cauliflower and cook for 5 mins, or until tender. Remove with a slotted spoon to a medium bowl, reserving the water. Cook the pasta according to directions in the reserved water. Drain and transfer to a large serving bowl.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic and cauliflower and cook for 5 mins, stirring and breaking the cauliflower into bite size pieces. Add wine, oregano, olives, red-pepper flakes (and tomatoes is using) and cook for 3 mins or until the cauliflower is very tender. Add parsley and season with salt and pepper to taste. Pour over pasta and toss to coat well. Top with cheese.

Nutrition: 

Cauliflower- As an excellent source of vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. Researchers have determined that the sulfor aphane made from a glucosinolate in cauliflower (glucoraphanin) can help protect the lining of your stomach. Sulforaphane provides you with this health benefit by preventing bacterial overgrowth of Helicobacter pylori in your stomach or too much clinging by this bacterium to your stomach wall. (Courtesy of WHF)

Whole Wheat Pasta-  Unlike traditional pastas made of refined durum wheat, or semolina, whole-grain noodles don’t lose their bran and germ during processing. Bran, the outer skin of a whole grain, and the germ, or embryo of the grain, carry considerable healthful fats, protein, antioxidants, B vitamins, minerals, and fiber. One of these minerals, magnesium, increases the body’s sensitivity to insulin, which may help to lower the risk of diabetes. And dietary vitamin E, folate, and fiber may reduce the risk of heart disease. Another thing high-fiber diets might do is drive down harmful glucose, insulin, and fat levels in the blood. (Courtesy of Cooking Light)

Love:

I love this recipe because it’s fast, easy, healthy and will feed a crowd. I recently made it for one of our holiday hangouts with the friends and everyone enjoyed it including the kids, YAY! Home Run! Cauliflower is a winter veg and my Whole Foods has had it on sale, so it’s been a great winter dinner dish. We like to toss in some fresh spinach or arugula for that extra green veggie punch. This recipe came from of my favorite cookbooks ‘Simply Organic’ by Jesse Ziff Cool- a Cookbook for Sustainable, Seasonal and Local Ingredients. Try it, you’ll love it. ENJOY!

Gluten Free and Vegan Peanut Butter Cookies

15 Tuesday Nov 2011

Posted by in cookies, dessert, vegan

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 These are Gluten Free Vegan Peanut Butter Cookies
These are Gluten Free Peanut Butter and Jelly Cookies
I have been making both of these cookies a lot lately, I don’t have a gluten intolerance nor do we eat vegan all the time but I love having these in my arsenal of recipes for a healthier treat, or for the friends in our lives that have special needs in the food department. I got these recipes for Elana’s Pantry, a food blog that I like to follow. Check her out! Enjoy!

Vegetable Minestrone

15 Tuesday Nov 2011

Posted by in soup, vegan

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I LOVE SOUP! I think soup is the perfect meal for lunch, well really anytime but especially during the cold months when you need just a little hug of warm soup in the middle of the day. Last week I made Lentil Stew (recipe is on the blog) but this week I went for Vegetable Minestrone. I appreciate the protein coming from the white beans (that I made instead of buying canned… I swear their easy) and the abundance of vegetables, also bean and veggie soups are good to your waistline, at this time of year that’s a blessing in my book. Enjoy!

-Vegetable Minestrone-

1 medium onion, chopped
4 cloves garlic, chopped
4 carrots, diced
2 zucchini, diced
1/2 c. leafy celery tops, chopped
3-4 c. cooked white beans (you can use 2 14oz. cans of cannellini beans, making your own is an extra step but worth it)
1 jar of my canned tomatoes, crushed up with your hands (you can use 28oz can of whole tomatoes, I like the Eden brand)
1 bunch of kale, chopped
2-3 c. savoy cabbage, chopped (savoy cabbage is milder in flavor and texture than your traditional green cabbage)
1 quart veggie stock
1 1/2 c. water
Olive oil
Salt and pepper
*optional- Parmesan or Romano cheese rind

-Directions-

1. Start by heating some olive oil in a big soup pot over medium heat, when you can smell the oil add the onions and start to saute. Saute for just a few minutes and add the carrots, celery and garlic. Saute for just another few minutes (maybe 5 minutes). Season with salt and pepper.
2. Next add the zucchini and season well with salt and pepper, toss around and saute until the zucchini starts to soften just a bit, maybe another 5 minutes. Next add the tomatoes, broth, beans and rind if using, bring this mixture to a boil and reduce back to medium heat. Simmer for 20 minutes.
3. The last 5 minutes add the kale and cabbage, stir in until it starts to wilt, add the water and top with the lid and let simmer for those last few minutes. Remove the lid and taste for salt and pepper- add more if needed.
4. Serve hot with a drizzle of olive oil, grated cheese and a slice of bread, or divide into lunch containers for the week.

Coconut Pumpkin Ice Cream w/ Toffee

29 Saturday Oct 2011

Posted by in dessert, DIY, vegan

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So naughty but so nice. I made this recipe a few weekends ago when I was needing some cheering up. I just happened to have these ingredients laying around and thought to mix them all up- Voila! A sweet treat perfect for the season and it also worked in cheering me up. Enjoy!

Ingredients:

2 cans organic canned coconut milk
1 package of Pumpkin Ice Cream starter mix (I bought this at Williams Sonoma)
1 1/2 c. toffee, chopped into smaller pieces (I used toffee from V Chocolates, it was gift from someone Billy works with and was just sitting around begging to go into this ice cream)

Directions:

1. Open and pour the two cans of coconut milk into a mixing bowl, pour in the package of Pumpkin Ice Cream starter and whisk until it feels like the mix has dissolved. Refrigerate this mixture in until completely chilled.
2. After the mixture has chilled (maybe 2 hours) take out of the fridge and mix in the toffee.
3. Pour the coconut pumpkin toffee mixture into your ice cream maker and freeze according to manufacturer directions. I think I processed mine for 20-25 minutes.
4. Pour into freezer safe containers and freeze for at least one hour before serving.