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Showing posts from 2013

Homemade Vegan Gnocchi Recipe

Today we made pinkish gnocchi with our pink and purple potatoes. It's hard to beat fresh gnocchi with fresh garden potatoes.  I use this gnocchi recipe omitting the oil, halving the salt, using only 100% whole wheat flour, and doing my own pasta/pesto sauces. (I don't pan fry either, they are great straight from the water.) The result is so yummy!

Try it.  It's crazy fantastic (and healthy).

Pink Gnocchi (though, full disclosure, I did enhance it.  The pink didn't pick up in my pictures.)
Oh, and check out what our neighbors caught nosing through their trash.  We learn quickly here that it's best to keep the trash inside.  



Purple Potatoes and Beets

Sack of purple and pink potatoes, beets, and cucumbers fresh out of the garden.
The girls and I processed the beets tonight. We washed, peeled, and cut off the greens to eat later (we put the greens in smoothies).  Then we grated all the beets and froze them for later.  We'll use those for smoothies and burgers.  We love these beet burgers here.




If you asked me two years ago whether or not my family would be beet eaters, I'd of said, "NO WAY!"   But thanks to Dr. Greger's videos as motivation, we've found ways to incorporate them into our diet.  If you don't already know the advantages of beets or purple potatoes check out this video by Dr. Greger about purple potatoes.... and this one about how eating beets can actually help you run faster.

Quadruple Berry Low Sugar Freezer Jam

I learned through Dr. Greger that berries lose their antioxidant value significantly through cooking. For example, fresh or frozen strawberries have two times the number of antioxidants than those in traditional jam.  It's a shame, because we have actual proof that strawberries can slow down and in some cases reverse esophageal cancer.  JUST berries!  Who knows what they could do for other cancers?  That's a power I do not want to dilute!  (If you want to hear more about that, you'll have to check out this video by Dr. Greger.)

So how do I preserve the berries' antioxidants but still get the jam I love?  Freezer jam, right?   But most jam recipes require you to use a lot of sugar in order to ensure it will jell (some have as high of a ratio as 1 to 1).  We all know sugar to be cancer promoting and is something we should eat in moderation.  Well, thanks to Pomona's pectin we can enjoy jam with all the antioxidants but without a ton of excess sugar.  Pomona's wo…

Buffalo Cauliflower Wing Pizza with Blue "Cheez" Spread

This was a crazy good pizza.  So good, I must share it with you along with where to find this delicious recipe.... and also to give myself a place to find this special recipe should I not be able to find it in my plant-based recipe binder.  My binder's getting awfully fat these days with delicious recipes found off the interwebs (though technically this one came from a dear, vegan friend).




You can find the recipe for this delicious dish here:
http://keepinitkind.com/buffalo-cauliflower-wing-pizza-with-tofu-blue-cheese-spread/


Garden Post

I finally got the labeling done and am able to show you the final product of our spice rack.  Pretty cool! I probably could line them up a little better for the photo but that's not my style these days.  Looks like we are low on onion powder!  This rack saves me so much time, you have no idea and I love that there is room to grow.  I'm always picking up new spices and such.



Also, it snowed AGAIN last night.  I'm quite tired of it.  In a month, we are supposed to be planting.  Go away snow!!  You are no longer welcome (not that you ever really were to be honest)!  One days it's near 70, the next we're lucky if it makes it to 50.  Yuck, yuck, yuck.
Though the weather is absolutely terrible outside, the starts are coming right along indoors.  We had a really good sprout ratio.  So good, I'm going to have to do some serious thinning.  I hate picking out perfectly good plants.  I plucked a lot but I still have to thin out the tomatoes and peppers.  In previous years…

First Garden Post of the Year!

Last year's underneath the house seed project completely failed.  It started off really well but two things happened 1.) mice in the crawl space ate our plants and 2.) we would occasionally forget to water (out of sight, out of mind) and the plants the mice didn't eat dried out.

Though unsightly, we had everything we needed already to repeat the experiment in our sun room for no extra cost, away from the yucky country mice.  We already had the heated seed mats, lights, shelving, etc. from the previous project.  We set it up this morning.  While it's less attractive to have our seeds growing in our sun room, it will be very easy to water and we'll have the extra benefit of natural sunlight.  The kids get to watch them grow too.  The only danger now is the toddler roaming the house.  (Note the baby gate surrounding the grow zone. )



 Love these purple potatoes...  They should really be called adirondack purple, not blue!

Last year we didn't grow adirondacks because ou…

Engine 2 - Cranberry and Orange Breakfast Loaf.

Isabel's Orange and Cranberry Loaf from the Engine 2 e-book.  Moist and yummy with NO OIL, no dairy, no eggs.  Yum!  If I get permission, I'll post the recipe here.

Pantry Revamp: Magnetic Spice Rack

I've seen these everywhere.... Pinterest, the Food Network, various blogs.  It's no longer a fresh or new idea, but it is a good one and it was finally my turn to take on the project and clean up my spice pantry.  My lazy susan spice rack was getting out of control.  Something had to be done!

I loved the idea of the magnetic spice racks especially because I've become quite fond of buying only what I need of spices in the bulk bins at Whole Foods.  After all, it's kind of silly to buy a $4 jar of spices for a meal you only make once in a blue moon.  I much prefer 50 cents worth and to know it's fresh.  It costs less in the long run, in my opinion.  But having a bunch of flimsy little plastic pouches laying around isn't practical.

With this system, I only need to buy a little of the spices I don't use often (enough for say tonight's meal and maybe a few others) and have a place a little nicer than a plastic baggy for them.  For those spices I do use regu…

Recipe Revamp: Balsamic Glazed Portabellos Over a Bed of Creamy Polenta

Tonight I finally got around to converting an old recipe for balsamic pork chops we used to love.  I had almost forgotten about it until I went through my old recipe box.  To revamp it, I've chosen large, meaty portabellos to stand in for the pork.

The result is out of this world. The combination of the sweet balsamic and creamy polenta is magic on the tongue.  And, if that weren't enough, it comes together in a snap.


The ingredients:

2 1/2 c. plant-based milk
1 1/4 c. veggie broth
1 c. uncooked polenta/corn meal (I always use corn meal, this shortens cooking time)
3 ounces Tofutti cream cheese (a modest cheat for Engine 2 folks, you can omit this but it will reduce creaminess)
1/2 cup balsamic vinegar
1 tsp rosemary
1/4 tsp salt
1/2 tsp pepper
3 cloves, minced
4-5 extra large portabello mushrooms, sliced in large sections

How to:

Bring milk and broth to a simmer in a medium saucepan over medium heat. While whisking, slowly add polenta until it is all incorporated. Cook pol…