Parsley and Pear Juice

Parsley, parsley, parsley!  My favorite herb strikes again!  This weeks recipe is one of my favorite juices to date.  Pears are a marvelous winter fruit, who's season lasts quite a ways from the late summer into the winter.  The only problem with pears are that they are hard to find ripe in the store.  When choosing a pear lightly pinch the top end of the neck and if it yields, it is ripe. 

Fortunately, for our purposes, underripe pears will provide juice that is just as nice.  The crisp refreshing juice from the pear, the tart sweetness from the apple are tempered nicely with the earthiness of the herb.  Overall, this makes for  a delightful winter juice to freshen up your morning!  Or afternoon.  Oh, what am I saying, it's probably good at any time of the day.

I N G R E D I E N T S

1/2 bunch of fresh Parsley

2 Bartlett Pears

2 Granny Smith Apples

P R E P A R A T I O N S

Wash and clean all fresh produce. 

Process the apples, pears and the parsley through a juicer.  I recommend placing the 

parsley between the pears while pressing it down through the feeding tube so that it is easier to process and can yield more juice.

Pour into a large glass and serve immediately.

       Nina

Sichuan Noodles

This week, asian style cuisine is the name of the game.  Two classic seasonings to use are sesame oil and rice wine vinegar.  The sesame oil has a nice nutty richness and the vinegar adds a splash of tang. 

When combined with peanut butter it makes a creamy, flavorful sauce, that pairs nicely with rice pad Thai noodles and stir-fry veggies. 

With the noodles and sauce as a base this recipe is very versatile. We prefer to add very light vegetables such as snap peas, red peppers, water chestnut and bamboo shoots.  Round it off with the more savory mushrooms and broccoli and you have a dish that will make anyone say YUM!

I N G R E D I E N T S

2 Tbsp. Low Sodium Soy Sauce

3 Tbsp. Rice Wine Vinegar

1 tsp. Chili Paste

1/4 cup Peanut Butter

3/4 cup Water

Mushrooms;  sliced

Red Bell Peppers;  sliced

Snap Peas;  whole

Brokkoli

Bamboo Shoots;  cut into strips

Water Chestnuts;  sliced

Thai Basil;  to garnish

P R E P A R A T I O N S

Wash and clean all fresh vegetables and cut them according to the instructions above.

Bring a pot of water to a boil for cooking the pasta. 

Then heat a medium size pan with some vegan butter to sauté.  When the pan warms, clean and slice the mushrooms before adding them into the pan to brown.

After about 2 minutes, add the rest of the ingredients to the pan and stir-fry them for about 3-4 minutes until the vegetables are crisp-tender.

In a small bowl, stir together the dressing ingredients:  Soy sauce, rice wine vinegar, chili paste, peanut butter and water.

When the water boils, cook the noodles according to the directions on the packet. 

Then drain the pasta, tip it into a bowl and toss it with the dressing and the stir-fry vegetables.  Plate the dish into bowls with some fresh cut basil and serve it immediately. 

       Nina

Macaroni and Cash(ews)

Everyone loves macaroni & cheese and this raw vegan cheese sauce is an easy and elegant version of the traditional comfort food.  

Made with raw cashews, nutritional yeast and a mix of spices, this sauce first puzzled my non-vegan husband and then won him over after he had a little try of it—yum, yum.  The nutritional yeast that's in the sauce is an inactive form of yeast that's yellow in color and with a unique nutty flavor that's similar to cheese.  If you happen to give this recipe a go, please let me know in the comments. 

I'm curious to know what you think about it.

I N G R E D I E N T S

1.5 cups raw Cashews

1/4 cup Nutritional Yeast

1/2 tsp. Spicy Brown Dijon Mustard

1/2 tsp. Chili Powder

1 pinch Turmeric

1/8 tsp. Red Pepper Flakes

3 Tbsp. fresh Lemon Juice (about the juice of one lemon)

3/4 cup Water

1.5 tsp. Salt

Shell or Elbow Pasta of choice

Cremini Mushrooms

fresh Parsley

1 Tbsp. Coconut Milk

P R E P A R A T I O N S 

Bring a large pot of lightly salted water to a boil for cooking the pasta. 

At this time, also heat a medium size pan with some vegan butter to sauté the mushrooms.  When the pan warms, clean and slice them before adding them into the pan to brown.

Meanwhile, you can prepare the sauce.  In order to make the raw cheese sauce, combine the cashews, together with the nutritional yeast, mustard, spices, salt, and lemon juice in a food processor or high speed blender.  Then slowly add the water to the mixture to reach a more sauce-like consistency.  

When the water boils, add the pasta, and then cook according to its instructions. 

Everyone likes the pasta cooked differently.  My husband likes the noodles on the crispy side of al dente, while I would not mind if he would "forget" them in the pot a for a little while so that they are completely soft and slippery.

Next, combine the pasta with the mushrooms, spoon some of the cheese sauce with it and mix to distribute everything evenly.  I recommend adding the sauce gradually so that you can coat the noodles with just the right amount.

Serve the dish with some freshly chopped parsley and maybe a nice amount of cracked black pepper.

       Nina

Pan-Seared Brussels Sprouts with Cranberries and Walnuts

THIS IS HOW I LIKE MY SPROUTS!  I'm a big fan of a simple preparation of vegetables that involves some herbs and a little roasting.  Adding cranberries and steaming the Brussels Sprouts in fresh stock and sherry vinegar showcases the delicate nutty flavor without the sulfur smell it might usually possess.  Like any type of cabbage, Brussels sprouts release natural sulfur compounds that can cause an unpleasant smell.  For this reason, it's important to cook the Brussels Sprouts correctly to keep this stench--yeah stench--in check.  If you are lucky enough to grow your own sprouts in the garden, the sulfur smell is not really a concern to you because it's not as potent in the freshly harvested sprouts.  Also, the vegetable loses much of its bitterness after the first frost, so the longer you "forget" the Brussels sprouts in your garden patch in winter, the better.  Tenderized by the frost, the Sprouts can just be roasted with some herbs and they are good to go.  If you don't have a garden to grow winter vegetables, I recommend cooking them this way.

I N G R E D I E N T S

Brussels Sprouts

Cooling Oil

1/2 cup dried Cranberries

1/4 cup Walnuts

2 Tbsp. Sherry Vinegar

1 cup homemade Vegetable Stock

P R E P A R A T I O N S

Wash and clean the Brussels sprouts.  Peal the dark green outer leaves because they can be bitter and tough.

Cut the Brussels sprouts in half.

Place an oiled pan on medium high heat and carefully place the Brussels sprouts face down into the pan.  Leave them frying until the cut side turns golden brown and caramelized, add 1/2 cup of dried cranberries and 1/4 cup of walnuts.

Immediately afterwards, de-glaze the pan with 2 tablespoons of sherry vinegar and then add 1 cup of vegetable stock. 

Cover the pan and let the Brussels sprouts cook for 5 minutes.  This steams the sprouts and allows them to get tender.

Uncover the pan and allow the vegetable stock to reduce.  This will take about 3-4 minutes or until the remaining liquid has a syrupy consistency.

       Nina

Pomegranate Salad

Spencer and I love pomegranates.  They are such little jewels of goodness!  And since they are in season we decided to make a salad with a little middle eastern flavor. We hope you'll like it.  And if you haven't already noticed it, this recipe has fresh mint in it and of course a whole bunch of fresh parsley (my favorite).

I N G R E D I E N T S

1 cup Bulgur Wheat

1 Lemon;  juiced

1/2 cup fresh Mint;  finely minced

2 Tbsp. dried Mint

1/2 cup fresh Parsley;  finely minced

2 tsp Mustard

1 tsp. ground Coriander

1 Tbsp. Walnuts;  soaked and chopped

1/2 cup Golden Raisins

1/4 tsp. freshly ground Black Pepper

1/2 tsp. Salt

  

P R E P A R A T I O N S

Prepare the Bulgur Wheat:  Warm 1 cup of water in a small pot.  Add 1/2 cup of Bulgur Wheat, the juice of half a lemon and then also add the empty piece of lemon into the pot.  Bring everything to a boil and then lower the temperature to a simmer and cook until the Bulgur absorbed all the liquid. Carefully remove the hot lemon form the pot and test the grain for doneness.  It is done when the grain is soft but still has a somewhat tender texture.

In a large bowl, add all the ingredients and then stir to distribute everything evenly.

Add the other half of the lemon juice to the salad and then... 

Enjoy this yummy salad.

       Nina

On-the-go Breakfast Oatmeal

Breakfast in a jar.  I know, it sounds gimmicky, but it's what I have most mornings;  it's a practical grab and go breakfast and pretty yummy as well.  I understand there is a lack of breakfast recipes on this blog mainly because my breakfast choices are nothing extraordinary and rarely require a recipe.  I love a good mono-meal of fruit and I'm also a big fan of oatmeal in the morning.  Most of the time I'm actually having my breakfast on the train as the sun comes up.  At this time, I'm a little more awake and I don't feel rushed.

I N G R E D I E N T S

1 cup Rolled Oats;  I prefer the gluten-free kind

2 cups unsweetened Coconut Milk

4 Tbsp. Applesauce;  the unsweetened kind or homemade

1 Tbsp. Walnuts;  chopped

1/4 tsp. Cinnamon

fresh fruit of choice

  
P R E P A R A T I O N S

Layer the dry ingredients in the jar, then add the apple sauce and pour in the coconut milk.  

As a final step, add the fruit and close the lid.

If you take this breakfast to work or to school, don't forget to pack a napkin and a spoon.  P.S. the oatmeal is usually creamy and nicely cinnamon-y after about 20 minutes, but it will hold a nice flavor and texture throughout the day.

   




       Nina

Cinnamon, Beet + Orange Juice

Looking for extra oomph?  Try juices made with oranges and beets.  I like to drink my fruit and vegetable juices when I am getting home from work in the late afternoon.  It's a good pick-me-up.

Beets are tremendously vibrant in color and they yield a good amount gorgeously red juice;  however it's crucial to spice the beets and to combine them with fruit juices.  Otherwise, your juice will turn into a nice, red glass of...mud (just saying).  We juiced one very large beet with some oranges, added carrots to add sweetness, one stalk of celery for a bit of a salty flavor and a good amount of cinnamon to blend all the flavors.

I N G R E D I E N T S

2 large Carrots;  trimmed

1 large Beet;  trimmed

4 Oranges;  peeled

1 stalk Celery

1/4 tsp. Cinnamon

 

P R E P A R A T I O N S

Wash and clean all fresh produce.  Then cut the greens of the carrots and beets.

Process the carrots, celery, beets and oranges through a juicer.

Add the cinnamon to the juice and stir to combine.

Pour into a large glass and serve immediately.

       Nina

Perfect Vegan Pancakes

Let's be real, pancakes are a dessert kind of food I normally don’t eat for breakfast.  I like mono-meals of some type of fruit, juices and smoothies or oatmeal concoctions so basic that there is really no need for a recipe.  Sadly, Spencer and I usually don’t get to spend our mornings together so that we could share a leisurely breakfast because we have alternate days off from work.  So, those very rare occasions of lazy mornings together then definitely call for a special treat at breakfast—like pancakes. 



I like very fluffy pancakes, but I don’t like the idea of adding a boxed mystery egg-replacer into my pancake batter.  To me, one of the most exciting parts of this recipe is that the egg replacement is made with flax seeds.  Not only does it help with the consistency, but in my opinion it also adds flecks of flavor to the cakes. 



Instead of maple syrup, we decided to dress our pancakes with a homemade raspberry sauce and some banana slices.



I N G R E D I E N T S

2 Tbsp. Ground Flaxseeds

5 Tbsp. Water

2 cups Flour (the type you prefer, even gluten-free)

2 tsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2.5 cups Coconut Milk (unsweetened and unfortified)

2 tsp. Lemon Juice;  freshly pressed

1 tsp. Vanilla Extract

(about 2 Tbsp. Vegetable Oil of choice for greasing the pan)

P R E P A R A T I O N

In a small bowl, whisk together the flax seeds with water and set it aside for about 20 minutes.  During that time you will notice that the flax seeds jelled up and formed a very speckled egg-like texture.  Add the coconut milk, the vanilla extract and the lemon juice to the mixture.

In a separate medium size bowl, mix the flour, sugar, baking powder, baking soda, and salt.  Make a large hole into the dry flour mixture and then pour the wet ingredients into it.  Now, carefully stir the ingredients together but try not to over-mix the batter.  There is no need to whisk until all the clumps are smooth—clumps are fine—because over-mixing will flatten the pancakes.

Preheat a nonstick pan over medium-high heat.  Before you scoop the batter into the pan, please make sure it is hot enough.  High heat is essential for the pancakes to rise to the desired height and texture. 

Use a 1/2 cup measuring cup to scoop small amounts of the pancake batter onto the hot frying pan.

After about 2 minutes, or when you see small bubbles at the top, flip the pancake to finish cooking it on the other side for about 1 minute.

The pancakes are best when they are served fresh and hot.  If you would like to serve a whole lot at once, keep them warm by stacking them onto a plate and covering them with a lid or bowl.

       Nina 

Breakfast Smoothie

This smoothie is bananas!  Frozen bananas make an excellent addition to any breakfast smoothie. When blended, they add a smooth almost ice cream like texture.  I also like to add rolled oats to my breakfast drinks in order to add sustenance.  Adding the rolled oats will ensure that the smoothie is filling enough to get you through the whole day.  Combined with the juicy pieces of pineapple and the juice of freshly pressed grapefruit, this concoction will provide you with the energy needed to start the day!


 

I N G R E D I E N T S

1/2 Ruby Red Grapefruit;  juiced

1/2 cup Banana;  frozen

1/2 cup Pineapple;  frozen

1/2 cup Rolled Oats (we used a gluten-free variety)

1/4 tsp. Cinnamon

1 cup Coconut Milk (unsweetened and unfortified)



P R E P A R A T I O N S

Combine all ingredients and then process the mixture with an emersion blender or in a full sized blender until it is smooth and creamy.

Pour the smoothie into your favorite glass and enjoy!

       Nina

Pea Falafel with a Zesty Cream Dressing

 
 

I N G R E D I E N T S

1 cups (250 mL) Garbanzo Beans;  rinsed and drained

1.5 cups dried Peas;  soaked overnight, then rinsed and drained 

1 cup (250 mL) fresh Flat-Leaf Parsley;  stems removed

1 small Red Bell Pepper;  finely chopped

1 Tbsp. Sesame Seeds

1/4 tsp. Cumin

1/2 tsp. Coriander

1/8 tsp. Red Pepper Flakes

1 Tbsp. Pink Himalayan Salt

1 tsp. freshly cracked Pepper

1/2 tsp. Baking Powder

3 Tbsps. Flour

6 Tbsps. Bread Crumbs

2 Tbsps. (20 mL) vegetable oil of choice;  for frying

6 Tbsps. Vegan Sour Cream

1/2 cup English Cucumber;  finely diced

1 Tbsp. Lemon Zest

1/2 Lemon;  juiced
 


P R E P A R A T I O N S

Soak the dried peas in water the night before making the recipe.

Wash and clean all fresh produce.  Also, rinse and drain the peas and garbanzo beans.

In a food processor, combine the peas, beans, parsley, bell pepper, sesame seeds, cumin, coriander, red pepper flakes, salt and pepper.  Pulse the mixture until it is finely chopped.  Then add the flour and pulse until the mixture holds together.

Cover and set the mix into the refrigerator for about 30 minutes.

Meanwhile, remove 1 Tbsp. of Zest from the lemon and then juice half of it.  Cut the remaining half into wedges.
Stir the lemon zest and the lemon juice together with the sour cream and 1/2 cup of very finely chopped cubes of English cucumber.

After 30 minutes or longer, take the falafel mixture out of the refrigerator and scoop the dough out one tablespoon at a time in order to form little balls.  Coat those balls one by one with a thin layer of breadcrumbs and then flatten each one slightly.  Set the falafels on a tray, cover and chill for another 20-30 minutes.  Keep the patties chilled right up until you are ready to cook them to ensure that the are keeping their shape and so that they develop a crispy exterior when frying.

In a large skillet, heat 2 tablespoons (30 mL) of oil over medium heat.  Add the falafel patties into the hot oil and cook them for about 4 minutes on each side or until golden brown and heated through.

Serve with the cream dressing, lemon wedges and a salad of choice.  

I added salad greens as well as peach and tomato slices to our falafels.

       Nina

Mushroom Pizza with Walnut Pesto

How to coax a Neapolitan-style vegan pizza pie from your home oven? If you have a great pizza dough recipe that works for you and cooks well in your home oven—great!  If you don’t, I recommend purchasing dough from your favorite pizzeria. Using pre-made pizza dough lets you have the take-out classic in your own kitchen and you get to customize the toppings to your own preference.  Since I don’t get on with vegan cheeses, I particularly enjoy this walnut-pesto version.
But then again, my husband would say that I like to toss a heap of fresh herbs into every dish.  If you love parsley as much as I do, I recommend sprinkling some fresh leaves on top of the pizza.  This sprinkle of freshness nicely compliments the earthiness of this dish.  Yay, for fall pizzas!




I N G R E D I E N T S

6 cups (1.5 L) assorted Mushrooms;  sliced (we used Portobello and 

Cremini Mushrooms)

4 Tbsps. of oil (vegetable oil of choice)

2/3 cup (150 mL) toasted Walnuts

1 cup (250 ml) fresh Parsley;  stems removed

1/2 tsp. (2 mL) salt

1/2 tsp. (2 mL) freshly ground pepper

1 Tbsp. freshly squeezed Lemon juice

a drizzle of Balsamic Reduction

a handful of fresh Parsley leaves (optional)

P R E P A R A T I O N S

Preheat the oven to 500 °F.

In a large skillet, heat 2 tablespoons (30 mL) of the oil over medium heat.  Add the sliced mushrooms and sauté until the mushrooms release their liquid and they are tender.  This might take 10 to 15 minutes.  At 2 minutes, I recommend adding 1/2 cup of water to the mushrooms.  Remove the mushrooms from the heat and set aside.

In a  food processor, add the walnuts, parsley, 2 tablespoons of oil, salt, pepper, lemon juice and 1 cup of the sautéed mushrooms and process until smooth.  You may have to stop once or twice in order to scrape down the bowl if necessary.

Dust a large baking sheet with flour.  Roll out the dough and then press it evenly into the pan.

With a spatula, distribute a generous layer of pesto onto the pizza dough.

Then sprinkle the mushrooms over the pesto.

Bake for 20 minutes, or until the crust is risen and golden brown.  

Let cool for 2 minutes before drizzling the pizza with balsamic reduction and tossing fresh parsley leaves on top.

       Nina

Roasted Tomatillo Salsa

Homemade Salsa Verde recipe made with fresh tomatillos and fresh paquillo peppers.


 
I N G R E D I E N T S

6-8 medium Tomatillos;  husked and rinsed

2 medium paquillo Peppers;  stems and seeds removed

3-5 stalks fresh Chives;  finely chopped

1/4 bunch fresh Cilantro;  roughly chopped

1 Tbsp. Cooking Oil

1 fresh Lime;  juiced

Salt and Pepper;  to taste

P R E P A R A T I O N S

Peel away the papery husks of the tomatillos. Then wash and clean all fresh produce.

De-stem and de-seed the peppers.

Sprinkle the tomatillos and peppers and then bake them on a rimmed baking sheet in a very hot oven or below a broiler, until they are soft and turn blotchy black. The color of the tomatillos will also 

turn from lime green to olive.

After 5 minutes flip the peppers and tomatillos in order to roast them evenly on all sides.

Take the baking sheet out of the oven and let cool.

Transfer the roasted vegetables into a blender, including all the delicious juice the tomatillos and peppers have exuded during the roasting.

Add the chives and the cilantro and run the blender until you’ve reached a coarse puree.

Scoop the salsa into a serving dish and season it if necessary with salt and pepper.

       Nina

Sunday Edit: Birthday at the Corn Maze

Thank you so much for all the birthday wishes and gifts last Monday.  After work Spencer and I took the train to Provo and visited a corn maze. I’ve never been to one and it was the perfect day and timing for this kind of outing.



Truth be told, we’ve been going through some rough couple of weeks and October has been tiring and frustrating experience.  We moved out of our apartment and we are currently staying at my cousins home while trying to find someone to take over our lease and hunting for a save place for me to live. All this started at the end of September, after three weeks of daily asthma attacks whenever I was in our apartment and painful sleepless nights, it was time for me to escape the toxic environment and break our lease.

Our next door neighbor kept sneaking in a dog into the pet-free building, the management did not clean the hallways and stairs for more than two months, not to mention the ever present smell of people smoking pot.








Wishing everyone a good week.
Nina

Vegetable Broth

I don't like to buy vegetable broth and I much rather go without than braving some mystery liquid from a box, can or broth cube.  

It's easily made at home and it is a kitchen staple at our house.  Of course you can make this broth out of fresh produce, but if you eat a lot of vegetables, I recommend collecting the vegetable and herb trimmings in the freezer so that you can make the broth out of perfectly good bits you might otherwise discard. 




I N G R E D I E N T S

Vegetables;  ends and trimmings

Herbs;  ends and trimmings

Cooking Oil or Vegan Butter

1/4 cup White Wine

Peppercorn; whole or crushed 

Water

1 fresh Lemon;  peel the zest of the lemon 

Salt;  to taste

P R E P A R A T I O N S

Put the trimmings, as you have them into a bowl in the freezer.  

This way, you won't have to worry that they spoil.  For a mild stock, I prefer the peels and trimmings of carrots, celery, onion, herbs, mushrooms, cucumber, bell peppers, tomatoes, squashes, basil, parsley and cilantro.  I would avoid scraps of broccoli, cabbage, parsnip, kohlrabi, brussels sprouts, cauliflower etc because they will produce a broth thats referred to as 'stinky stock' which makes it difficult to cook with and also difficult to digest.

Once you have enough, you are ready to make your broth.
Transfer the vegetables into a medium size pot and sauté them with just a little bit of cooking oil or vegan butter.

In a large soup pot add the white wine, twice to three times as much water was vegetables, peppercorn and bring the water to a boil.  Reduce the heat until the liquid is at a simmer, cover the pot and let simmer for about 30 minutes.

Take the pot off the heat, add a good amount of peeled lemon zest and let the broth cool.

Strain out the solids, add salt to taste (if desired—you can always season later).  If you have immediate use for it, store the broth in an airtight container in the refrigerator.  This way the broth is good for a couple of days.  I, however, prefer to store vegetable broth in ice cube trays in the freezer.  This way, there is no need for me to use all the broth immediately, the broth will stay good for months and I can pull out as many or as few cubes as I need for my cooking.

        Nina