Category Archives: vegan

Tart Dried Cherry Quinoa Salad w/ Walnuts, Parsley and Olive Oil

29 Saturday Oct 2011

Posted by in appetizer, quinoa, salad, vegan

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I love this dish! It was a perfect side dish for lunch with my Market Squash Soup (recipe on the blog). Delish! Easy, healthy and totally gourmet. You can mix in different dried fruits and nuts to suit your taste. Enjoy!

Ingredients:

2 c. cooked, cooled quinoa (quinoa is a great source of protein and it’s gluten free, a major staple in the Cosmo Hippie Chef kitchen)
1/2 c. tart dried cherries, chopped (I got mine at the Farmers Market, but you can find them in the bulk section at the grocery store)
1/2 c. fresh parsley, chopped
1/2 c. walnuts, chopped
2 T. olive oil
salt and pepper

Directions:

1. Cook quinoa according to the directions (Simple: Boil 2 c. water and a pinch of salt, when boiling add 1 c. quinoa, rinsed, to the boiling water. Bring to boil and then turn heat to medium and simmer for 15 minutes until all the water is absorbed.) Let cook completely.
2. Scoop cooled quinoa in a large mixing bowl, add all the rest of the ingredients- tart dried cherries, parsley, walnuts, olive oil and salt and pepper (salt and pepper to taste). Mix all together. Taste to check salt and pepper.
3. Let chill in the fridge for a least one hour for flavors to mell together. Serve as a side dish, snack or for lunch.

-A drizzle of Sesame Oil just before you eat puts this dish over the top. (Thanks Brenna for the idea)

Market Squash Soup

29 Saturday Oct 2011

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This photo says it all-EASY! Just a few other ingredients are missing but it is really this simple. I had some leftover squash hanging out in the fridge and bought some at the Farmer’s Market, they all came together for this lushish, warm, grounding soup for my lunch this last week. Enjoy!

Ingredients:

1 c. leftover roasted pumpkin puree
1 1/2 c. leftover baked sweet potato
2 c. diced kombocha squash
1 c. diced carrots
1/2 large onion, chopped
1 T. chopped fresh sage
1 quart veggie broth
2 tsp. chipotle in adobo
olive oil
salt and pepper (I used a smoked salt)
*the juice and zest of one orange, add just before you serve
-optional: top w/ toasted pumpkin seeds or walnuts, drizzle w/ olive oil or any other flavored oil

Directions:

1. Start by heating your favorite soup pot over medium heat. Drizzle in some olive oil and add the onion, carrots and kombocha squash. Season with salt and pepper, stir and cover and with lid and cook for 15 min. Remove the lid, add the sage and saute for 5 minutes.
2. Add the pumpkin  puree and baked sweet potato, stir to incorporate. Cook for a minute just to warm through. Season with a bit more salt and pepper. Next add the veggie broth and simmer the soup with the lid slighty askew for 15 minutes.
3. After you have simmered the soup, turn of the heat and blend the soup. (You can use a blender, food processor, or I like my hand held immersion blender). Last but not least add in the chipotle and orange juice and zest and stir to mix in.
4. Serve right away topped w/ toasted nuts and a drizzle of your favorite oil, or portion out in your lunch containers and store in the fridge for later. You can also freeze for a when your in a pinch.

-If the soup is too thick just add a bit of water to loosen it up.

Bruschetta- Summer Fave

20 Wednesday Jul 2011

Posted by in appetizer, dips, vegan

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This wonderful, easy recipe is actually my creation, but I have to say that it is a hybrid of a recipe from the cookbook ‘Small Plates, Appetizers as Meals’ by Marguerite Marceau Henderson (who is actually a SL local). No matter who I make this recipe for they always end up loving it. I have made it with roasted peppers in place of the tomatoes and I’ve also tried it with fresh and roasted tomatoes, just this last July 4 I added artichokes to the mix. So whatever your preference I’m sure it will be amazing. Enjoy!

-Bruschetta- (measurements are exact but pretty close)

2-4 cloves of garlic, minced
2 shallots or a small onion, diced
1-2 T. capers, liquid drained
1/2 olives, chopped (I think I used a kalamata olive mix)
1/2 c. basil, chopped
8 Roma tomatoes, chopped (I have roasted the tomatoes to add more flavor, in the above pic I used roasted tomatoes in olive oil from Tony Caputo’s)
8 oz artichokes in olive oil, chopped (I got my at Caputo’s but you can totally used canned)
1 t. salt (I like Celtic gray salt)
1/4 tsp. fresh ground pepper
1/3 c. balsamic vinegar
1/3 c. olive oil

1. Place the first 7 ingredients in a bowl.
2. Mix the balsamic vinegar, olive oil, salt and pepper in a bowl. (A little trick I do is put pour the balsamic in first and then slowly whisk in the olive oil. I think it mixes better that way.)
3. Pour the wet mixture over all the other ingredients and mix well.
4. Marinate in the fridge for at least an hour. Serve.

Can be served with:

Sliced baguette (I love Crumb Brothers, or Volkers)
Over grilled fish or chicken
Or made into a sandwich w/ fresh sliced Mozzarella (when I do this I use the roasted bell peppers in place of the tomatoes)

Komen Walk and Mother’s Day Dinner- Boobs, Friends and Food

09 Monday May 2011

Posted by in appetizer, dessert, DIY, vegan

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 Our group for the big Komen Breast Cancer Walk, Yeah Team!
 Jenn, Mom and Me
 Breakfast at Squatters- Yum Fun
 Creminelli Sopressatta Salami over Fresh Cucumber
Urban Oven Crackers topped w/ local Goat Cheese, Fresh Anchovies and a slice of Fresh Lemon
 The dudes chillen, waiting for food. (Billy and Big Mike)
 View of our beautiful table
 Close up of Greek Salad (made by Mike, recipe on the blog) and Homemade Pasta (made my me) topped w/ local Sunbridge Pesto
Dessert- Homemade Coconut Ice Cream topped w/ Strawberries that were marinated in Chocolate Balsamic Vinegar
-Homemade Coconut Ice Cream-
1 14oz can organic coconut milk
1/4 c. agave
1 T. Bourbon Madagascar Vanilla (I get mine at Williams Sonoma)
a pinch of salt
1. Mix all the above ingredients in a bowl and pour into your ice cream machine and process for 20-25 minutes.
2. Scoop into a freezer container and freeze for at least a few hours before serving.
3. When ready to serve take out of freezer and let sit for awhile to soften just a bit, serve. ENJOY!

Cilantro Miso Vinaigrette

06 Wednesday Apr 2011

Posted by in DIY, dressing, vegan

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I made this vinaigrette a couple weeks ago with organic basil for my Green Lentil Salad (not on the blog…yet) and it was amazing and so flavorful. So this week I was craving my favorite soup, The Soup (on the blog) and because that recipe is heavy in Asian flavors I thought why not try this dressing with cilantro?! I know that people either love cilantro or hate cilantro, so feel free to use basil or parsley. But for me this vinaigrette was spot on for my salads this week for lunches. I also thing this recipe would be great as a veggie dip, for you your kids or your picky significant other. Enjoy!

-Cilantro Miso Vinaigrette-

1/4 c. miso paste (I used Westbrae Natural Organic Mellow White Miso)
1/4 c. olive oil
1/4 c. apple cider vinegar
1 1/2 T. water
2 T. brown rice syrup (you could use honey or agave)
1/4 c. chopped green onions
1/4 c. cilantro leaves

1. In a food processor or blender, blend the miso, olive oil, apple cider vinegar, water and brown rice syrup until well blended.
2. Add the chopped green onions and cilantro and pulse lightly to blend.
3. Pour into container with tight fitting lid and refrigerate for just a few hours for flavors to develop.

*Miso: Contains living enzymes that aid in digestion and help maintain healthy gut flora. Miso is a rich source of minerals. It tones and cleanses the body of toxins and metals such as radiation and mercury, and it helps the body assimilate good cholesterol and break down the bad. Miso is a living food that gives recipes a salty, rich flavor. Good quality miso will be in the refrigerated section. NEVER bring miso to a boil as doing so destroys it’s living enzymes. (Information provided by: Terri Walters, author of ‘Clean Food’ cookbook)

*Cilantro: Helps eliminate the heavy metal build up of mercury and lead from the bones and tissues in the body.

Roasted Fennel Tomato Soup

05 Tuesday Apr 2011

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Well yesterday was the perfect day to have soup and sandwich’s due do the fact that it snowed 5″ at our house, seriously! Saturday was warm and beautiful and great fish taco weather and them BAM, more snow. Any one who lives in Utah just knows that this is spring time weather but I know I speak for many of us when I say “enough already”. But- it’s great to make one of my favorite soups and cuddle up with Billy on the couch and do nothing. Now the weather looks crappy again this weekend so maybe there is time for you to whip up a batch of this yummy soup. Enjoy!
-Roasted Fennel Tomato Soup-

1 large onion, skin removed, cut in half and both halves quartered (total of eight pieces)
1 large fennel bulb, leafy top removed (cut off), cut in half and quarter both halves
4 large garlic cloves, skin removed
2 carrots, chopped
7-8 c. pureed tomatoes, (I used 2 16oz jars of my canned tomatoes)
2 c. vegetable stock (I used homemade)
1tsp. coconut oil (for sauteing the carrots), you can use whatever oil you have
2 tsp. grape seed oil (to drizzle over the vegetables before roasting) whatever oil you have
Salt and pepper

1. Preheat the oven to 400 degrees. Place the chopped onion, fennel, and garlic on a cookie sheet lined with parchment paper, drizzle with oil and season with a little salt and pepper. When oven is ready place the vegetables in the oven and roast for 30 minutes, turn the vegetables over once during that time.
2. When vegetables are done pull out of oven and set to the side.
3. In a large pot or dutch oven heat the coconut oil over medium heat, when melted add the carrots and saute until a little browned on both sides. Add the roasted vegetables and toss around for just a minute.
4. Add the tomato puree, veggie stock and season with salt and pepper. Bring to a boil, then turn down to a simmer and simmer for 30 minutes with the lid askew. After those 30 minutes, puree the soup using a hand held blender or you can use your tradtional blender.
5. Taste for salt and pepper, and sevre hot.

Fish Taco Sauce

02 Saturday Apr 2011

Posted by in dips, dressing, Fish, vegan

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Who doesn’t like the yummy white sauce that comes on fish tacos? Well I wanted to come up with a healthier version, so mine is mostly made with avocado. This sauce rocks! It’s even good as a chip dip, our friends Don and Kim eat it that way all the time. Make it for you fish tacos and I promise they will be a hit. Enjoy!

-Fish Taco Sauce-

1 whole and 1/2 avocado, cut in half and remove the seed
1 jalapeno, seeded and diced
1/2 green bell pepper, seeded and diced
1/2 purple onion, diced
1 lemon, juiced and zest
1 lime, juiced and zest
1/2 c. veganaise (this is a dairy free mayonnaise, I know that sounds weird but I swear it good!)
salt and pepper

1. Place the avocado, onion, bell pepper, jalapeno, lemon and lime juice and zest into the food processor. Pulse a few times to combine.
2. Next add the veganaise and mix well in the food processor until smooth. Add salt and pepper to taste.
3. Let sit the the fridge for a least 2 hours to develop the flavor.

Warm Bulgar Soup- Thanks to my Whole Foods App

01 Friday Apr 2011

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Yummy! I made this soup at the beginning of the week and it was super easy and super delish! The blueprint for this recipe came from my Whole Foods App on my phone, I did add a few things of my own of course. Now listen it has been beautiful here (SLC) yesterday, today and hopefully tomorrow but then Sunday more rain and chilly. No big deal make a pot of this soup and some tuna sandwiches and it will be a great day. I think when I make this soup again on Sunday I am going to use Quinoa instead of the Bulgar. I’ll be sure to update y’all on which one is better. Good luck and Enjoy!

-Warm Bulgar Soup-

2 tsp. Coconut Oil (this is what I saute with)
1 carrot, diced
1/2 c. leafy celery, diced
1/2 purple onion, diced
1/2 yellow onion, diced
1 garlic clove, chopped
1 jar tomatoes (I used my own canned tomatoes), or 14oz can
1 tsp. ground coriander
1/2 tsp. cinnamon
1 c. Bulgar (I get mine in the bulk section at Whole Foods), this is also what you use for tabbouleh
1/4 c. chopped parsley
1 T. fresh thyme, chopped
1 lemon, juiced and zest
3 c. chicken stock (I used my homemade stock)
2 c. vegetable stock (I used my homemade stock)
Salt and Pepper
Olive Oil and Parmesan Cheese, for garnish

1. In a large pot or dutch oven warm the coconut oil over medium heat, when it starts to sizzle just a bit add the onions and start to saute. After about 2 min add the carrots, cook for another 2 min then add the celery and garlic and saute all together for about 5 min. Salt and pepper lightly.
2. Next add the coriander and cinnamon and stir around to coat all the vegetables. When the spices start to stick to the bottom of the pot add the tomatoes and make sure to scrape the spices off the bottom of the pot. Next add the chicken and veggie stock (side note: you can use all chicken stock or all veggie stock, whatever you have) and bring the mixture to a boil. Salt and pepper lightly.
3. Add the Bulgar, turn stove to a simmer and cook with the lid on for about 10 min, check to see if the Bulgar is softened if not cook another 5 min. Taste the broth for salt and pepper, add more if needed.
4. Remove lid and add the fresh herbs, juice and zest of lemon and stir to combine. Turn the heat off and get ready to serve.
5. Ladle the warm soup into individuals bowls and drizzle some olive oil and sprinkle a bit of Parmesan cheese on top, VIOLA! Mangie, Mangie! (that means EAT, EAT in Italian)

Coconut Granola- DIY

28 Monday Mar 2011

Posted by in breakfast, DIY, Snack, vegan

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This is the third attempt to get this recipe on my blog, not sure what the problem is so I’ll just get to the point. The blueprint for this recipe came from a blog I follow called ‘Kath Eats Real Food’, with a few favorite ingredients of my own and another that I love about a friends granola- VIOLA, homemade granola! Enjoy.

-Coconut Granola-
2 c. raw thick rolled oats (there are gluten free ones available)
3/4 c. raw buckwheat groats (these are gluten free, and they are what we use for our raw cereal)
1/4 c. raw macadamia nuts, chopped (these remind us of Hawaii and for some reason I have a surplus of them in the fridge)
1/4 c. sunflower seeds
1/2 c. walnuts, chopped

1/4 c. coconut oil (if its solid, melt gently so it becomes liquid)
1/4 c. brown rice syrup
1/4 tsp. Celtic salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. cayenne (our friend Gwen puts this in hers and we loved it)

3/4 c. raw unsweetened coconut flakes
1/2 c. chopped dried fruit (I used papaya, this also reminds us of Hawaii)

1. Preheat the oven to 300, mix the first five ingredients in a large mixing bowl. Toss together.
2. Mix the next six ingredients in a separate bowl, you may want to whisk to ensure that all the ingredients are well mixed.
3. Pour the wet mixture over the dry mixture and toss all together making sure to coat everything well.
4. Pour mixture into a baking dish (I used my Le Creuset casserole dish because the first batch I used a cookie sheet and the granola got a little toasty) and place on the middle rack in the oven.
5. Bake for 1 hour tossing every 20 minutes.
6. When done baking, take granola out of the oven and toss in the last two remaining ingredients. Toss well and let cool completely, store in jars or containers with a tight fitting lid.

Quinoa- For Breakfast (Cosmo Hippie Chef Alert!)

25 Friday Mar 2011

Posted by in breakfast, quinoa, vegan

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For the last two weeks I have been doing a spring cleaning menu for Billy and I. Since we are trying to transition seasons I wanted to switch up our eating to get us out with the old and in with the new. We usually start our day with a pretty rich antioxidant protein shake and raw cereal, but the new menu has been raw juice (green apples, lemon, ginger, celery) and Quinoa Cereal. It always takes Billy just a few days to get used to something new, but now he loves this recipe. I think it will be our weekly morning cereal for spring and summer, and the cool thing is I will just switch the fruit for whatever is in season. Enjoy!

-Quinoa Cereal- I make a big batch of Quinoa (1c. soaked overnight in water and then cooked) and portion it out for the week, this is a individual serving.
1/2 cooked quinoa (I soak mine overnight, drain and cook. The ratio is 2 parts water to 1 part quinoa, but I go just a little less on the water since it has been soaking overnight.)
1/4 c. fresh organic blueberries
1/4 c. fresh pineapple, chopped
1 tsp. raw pumpkin seeds
1 T. walnuts, chopped
dash of cinnamon and nutmeg (freshly grated)
drizzle of agave or honey
*optional: 1/2 c. organic goat or Greek yogurt (this is how Billy likes it)
1. Scoop the quinoa into a bowl or container and put all the other ingredients on the top, it’s ready to eat.
2. I mentioned that I portion this all out for the week, when I do this it’s just the cooked quinoa and the cinnamon and nutmeg. Then every morning I take two containers out of the fridge and top it with the other ingredients.
Quinoa- Is highly appreciated for it nutritional value, and it’s protein content is very high. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a great source of dietary fiber, phosphorous and is high in magnesium and iron. Quinoa is gluten free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long duration manned spaceflights! (How cool is that?!)
*I obtained this info form Wikipedia