Refreshing Grapefruit Juice

In an attempt to "green" my life even further, I bought a juicer. The decision was made because sorting the juice containers for recycling has turned into a full time job. It's been fun seeing how much juice an apple or kiwi actually makes, not to mention there's no worry or additives or preservatives!

REFRESHING GRAPEFRUIT JUICE 

2 cups watermelon (without the rind)

1 organic grapefruit

1 organic red apple

Combine ingredients in juicer and enjoy this tangy refreshing beverage 

Grilled Summer Vegetables

It's been a busy two weeks (therefore the lack of postings); 4 days of vacation followed by 3 days of home renovations and 6 days of company. The BBQ was definitely a life saver! Here's a quick and easy recipe to add some sizzle to dinner tonight. 

GRILLED SUMMER VEGETABLES

2 cups broccoli florets

2 cups cauliflower florets

2 cups mini carrots

2 cups fresh mushrooms (of choice)

2 cups red pepper, chopped

1 cup Italian salad dressing

1 tsp chili powder

1 tsp agave nectar

1/2 tsp fresh ground black pepper

Marinate the vegetables in the Italian dressing mixture for 2-4 hours. Then pierce with bamboo skewers and BBQ. Quick, Simple, Delicious!

Chocolate Goji Energy Bars

A few weeks back, friend of mine challenged me to make a healthy energy bar recipe. The "challenge" was indeed challenging as most energy bars use either oatmeal, whey, and/or a LOT of sugar. The recipe turned out great, and is packed with ingredients like flax, goji berries and dark chocolate. So not only are these energy bars tasty, they also boast impressive health benefits. 

CHOCOLATE GOJI ENERGY BARS

***Contains SOY***

1 1/3 cup Red Square Power Flax + Soy Protein cereal <*if not follwing a gluten free diet, you may substitute Red Square cereal with 1 cup quick oats, + 1/3 cup flax seeds>

2/3 cup organic almonds, chopped (use "s" blade in food processor)

1/2 cup dried organic goji berries

2 tsp. poppy seeds

Combine above ingredients in a large mixing bowl and set aside.

Preheat oven to 170 F

Next, in a small saucepan combine

15 dried pitted organic dates

1 cup water

Bring dates and water to a boil, and continue boiling until excess water has evaporated and dates are mushy. Remove from heat and add

1/4 cup + 2 tsp light agave nectar <*liquid honey may be used, however will be much sweeter>

Add date/agave mixture to dry ingredients and mix together. (Mixture will be slightly sticky). Once thoroughly combined,transfer to metal baking pan and press flat with wooden spoon. Should be approx 1/2 inch thick, and as evenly spread as possible. Place pan in oven and bake for 12 minutes. Turn off oven and allow bars to sit in warm oven for an additional 5 min. 

Remove pan from oven, and cut into 2" x 3" squares. With a fork, carefully remove bars from pan and flip over. Place pan back into warm oven for an additional 5 min to set.

In microwave, melt 

40g- 85% cacao extra dark chocolate <*I used Godiva, however ingredients say "may contain traces of milk & wheat", so if you are very sensitive to either ingredient, you may want to use alternative chocolate>

Make sure you stir the melting chocolate every 20 seconds as chocolate burns very quickly.

Once chocolate is melted, add

3 tsp light agave nectar <*liquid honey may be used, however will be much sweeter>

1 tsp organic "only peanuts" peanut butter (no sugar added)

Remove bars from oven and top with chocolate.

Store bars in the fridge to preserve. 

Dill-icious Egg(less) Salad Sandwich

Egg-less mayo. Not a big fan of it to be honest. And there's a big jar of it in the fridge, which presents the challenge of creating a delicious egg-free "egg" salad sandwich. I've got to admit... it turned out unbelievably well. You won't miss the eggs at all, nor will you detect that egg-less mayo :)

DILL-ICIOUS EGG(LESS) SALAD SANDWICH

***Contains SOY***

Whisk together the following ingredients in a large bowl;

1 cup vegan (egg free) mayo <*regular mayo may be used for a non-vegan alternative>

1 large garlic dill pickle, very finely chopped *(NOT bread & butter. For egg salad, they're much too sweet)

1/3 cup garlic dill pickle juice

1 tsp freshly ground sea salt

1 tsp freshly ground black pepper

2 tsp Lawry's Seasoning Salt

2 tsp ground paprika

1 tsp garlic powder

1 tsp chili powder

1/4 cup chopped fresh dill

1 tbsp white sugar

Once mayo mixture is throughly combined, set in the fridge for 15-30 min to let flavors blend.

Crumble 1- 400g pkg of Extra Firm organic tofu <*for those wishing to actually use eggs, substitute tofu with 1 dozen hard boiled eggs>

into chilled mayo mixture and serve with lettuce on gluten-free bread. 

Cozy Sunday Morning French Toast

A dear friend, Lorna came over for a Sunday Girl's Day In... I made her this sweet, delicious variation of a classically favorite breakfast; French toast..... French toast always conjures up memories of Sunday mornings with family and laughter around the breakfast table..... When Lorna tasted this variation, the first word out of her mouth was "mmmm-cozy!"...and indeed, this delicious breakfast is best described as cozy :)

COZY SUNDAY MORNING FRENCH TOAST

6 slices of vegan, gluten free bread, <*whole wheat bread may be substituted for those not following a gluten free diet>

 sliced diagonally; set aside.


 In a bowl mix 
2 tbsp Ener-G Egg replacer
 with 1/4 cup water plus 1 tbsp water. <*for a non vegan alternative, replace water and Ener-G with 2 eggs>
 Once blended, add 
3/4 tbsp cinnamon
 and 1/4 tsp fresh ground sea salt; 
set aside as well.


 In a food processor, blend
 1/3 cup unsalted almonds, pecans or pistachios. (In this photo, pecans were used). 


Brush the cinnamon/"egg" mixture generously over the bread and sprinkle with crushed pecans. In a non-stick pan, fry as you would with regular French bread. *(keep pieces warm on a baking sheet, in a low heat oven)

Place 3/4 cup blueberries and microwave until juices start to for a liquid sauce. Once warm, remove from microwave and set aside for plating.

In a small saucepan, over medium heat, melt
 4 squares of vegan white chocolate <*regular white chocolate may be used for a non-vegan alternative>
with 2 tsbp water. 
Stir continually as the chocolate melts very quickly. 

Plate the French toast, top with blueberries and juice and drizzle with white chocolate sauce.... ENJOY!!

Creamy Potato Soup with Crispy Pistachio-Leek Crumble

With an upcoming week of working the late shift, I decided to create a pot of soup which can be easily packed for lunches. The recipe was inspired by a craving for a potato dill cream based soup that mum makes every spring... and the melting snow accompanied by +14 degree C weather we've been having here in Edmonton is feeling a lot like spring...So here's to the world's most beautiful mum and memories of her delicious soup.

CREAMY POTATO SOUP WITH CRISPY PISTACHIO-LEEK CRUMBLE
***Contains SOY***


1 cup grated carrots
1/2 roughly chopped onion
2 tsp chopped fresh dill
3/4 cup water
1 tbsp gluten-free vegetable bullion powder <*standard veg bullion powder will do if not following a G-free diet>


In a large saucepan over low heat, simmer carrots and onions until tender.


In a deep medium sized heavy saucepan, melt together
5 tbsp vegan margarine <*for a non vegan alternative regular margarine may be substituted>
4 tbsp potato starch
when melted, add
1/4 tsp pepper
1 tbsp gluten-free vegetable bullion powder
4 cups UNSWEETENED soy milk (do NOT use sweetened or even "original" soy milk as it will give the soup an undesired sweetness). <*for a non-vegan alternative, 2% or whole milk may be substituted>
Continually stir over med/high heat until a thick chowder-like consistency is achieved.


Next turn oven to 350 degrees and place
5 garlic cloves
on a baking sheet; drizzle with olive oil and put into oven until garlic cloves turn a light-medium golden brown. Once garlic is cooled slightly, peel and mash with a fork; add into carrot mixture.


The potato part is the most simple...take
3 whole unpeeled potatoes;
poke them a few times with a knife and pop into the microwave for 8 minutes (or until "baked"). Remove from the microwave and cut into 1 inch cubes and set aside.


The final part of this recipe is the delicious crispy topping;
1/4 cup sliced leeks
1/4 cup unsalted raw pistachios
(set aside)


Over medium heat warm
1 cup cooking oil
in a small/deep saucepan (I bought a fabulous 2 cup saucepan made by Starfrit which is use almost daily)


In a cereal bowl prepare
1/4 cup warm water with
1 heaping tbsp Ener-G Egg Replacer <*If following a non-vegan diet 1 egg may be substituted for water and Ener-G>


In a second cereal bowl combine
3/4 cup all purpose gluten-free flour <*for those not following a gluten free diet, all purpose wheat flour may be substituted>
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chili powder


Coat pistachios and leeks in Ener-G mix and then dredge in flour mixture and fry small batches at a time in the hot oil until crispy.


Add carrot mixture to soy soup base; mix in potatoes, and 
1/2 cup whole kernel corn (I used canned). 


Top with Crispy Crumble and enjoy a taste of Spring!




PREP TIME: 10 min  COOK TIME:  20 min SERVES: 4

Winter Yam and Potato Salad

After purchasing a giant bag of potatoes to make the gnocchi, and not wanting them to go to waste, I began working on this recipe. Traditionally eggs are used as the base for the dressing in potato salads, however this version was inspired by the gigantic yams which were discovered while browsing at the supermarket....Colorful, zesty and nutrient packed, this Winter Yam and Potato Salad is sure to have your non vegan friends asking for seconds!
(continue for recipe)


PREP TIME: 10 min   COOK TIME: 20-25 min  SERVES: 6
INGREDIENTS:


6 red potatoes, cubed with skin on
2 cups cubed peeled yams (or sweet potatoes)
1 cup finely shredded purple cabbage
1/2 cup finely diced red peppers
1/2 cup chopped marinated artichoke hearts
1/3 cup chopped green onions
1/2 yellow onion, diced, plus 2 tbsp olive oil to saute
1/4 cup chopped fresh dill
3 minced garlic cloves
1/4 cup Golden Italian dressing (make sure it is gluten free and has no Parmesan cheese)
scant 1/4 cup white vinegar
1 tbsp lemon juice
2 tsp sea salt
2 tsp fresh ground black pepper
1/2 tsp chili powder
2 tbsp olive oil
2 tbsp dill pickle juice
(optional)1/2 tsp seasoning salt




PREPARATION:
Start by boiling cubed yams in small pot, and potatoes in separate larger pot.


 While potatoes and yams are cooking, shred cabbage, dice red peppers, and chop artichoke hearts & green onions. Set chopped/diced ingredients aside in large mixing bowl.


 Dice onion and place in shallow non stick pan with 2 tbsp olive oil; saute onion until lightly golden brown and set aside.


Once potatoes are tender, drain and rinse and leave in colander to cool. Yams will take slightly longer to cook, but once they are tender drain and rinse as well.


Place yams, sauteed onions, garlic cloves, dill, Italian dressing, vinegar, lemon juice, salt, pepper, chili powder, olive oil and pickle juice in a mixing bowl and beat with electric mixture until smooth and "creamy" texture is reached.


 At this point potatoes should be cooled; mix them in with chopped vegetables, and add sweet potato mixture. Mix all of the ingredients thoroughly and garnish with additional dill or green onions. For optimal flavor, store in fridge overnight before serving.

Fried Gnocchi w/ Garlic Pesto & Tomato Puree

I have always loved the filling and versatile potato pasta known as gnocchi. However vegan g-free versions are not stocked on most grocery isle shelves; at least not in this Albertan city! Cravings + creativity resulted in this delicious twist on an old favorite. The dish takes a bit of time to prepare, but is worth every minute!


PREP TIME: 45 min COOK TIME: 15-20 min SERVES: 3 (as main course) 4-6 (as side dish)


INGREDIENTS:
Gnocchi:


4 large potatoes, peeled
4 tbsp dried onions
3 tbsp Ener-G Egg Replacer mixed with 5 tbsp warm water <*for non vegan alternative, substitute 1 egg>
1/2 tsp xanthan gum <*if using egg, skip this ingredient>
1 cup brown rice flour (or g-free flour of choice)<*if not following a gluten free diet, all purpose wheat flour may be substituted>
2 tsp sea salt
1/2 tsp fresh ground pepper
oil for frying


Tomato Puree:
4 vine ripened tomatoes, cut into quarters
1/3 cup olive oil
3 tbsp fresh rosemary*
10 basil leaves*
1/8 cup fresh oregano*
2 sliced cloves of garlic
1/2 tsp sea salt
1/2 tsp fresh ground pepper
3 tbsp dried onion flakes
<*frozen herbs may be used, however not dried>


Garlic Pesto: (This recipe will make plenty of extra pesto for future use; make a half recipe if you do not want extra)
2/3 cup pine nuts
2 cups fresh basil**
6 sliced cloves of garlic
1/2 cup fresh oregano**
1 tsp sea salt
1/2 tsp fresh ground pepper
2/3 - 3/4 cup olive oil (adjust to desired consistency)
**<for best results DO NOT use frozen herbs>


PREPARATION:
Start by by cutting the peeled potatoes into 1" cubes. Put potatoes and dried onions into pot of water and bring to a boil. Turn down to medium heat and continue boiling for approx 15 -20 min. (Until potatoes are very tender)


 While potatoes are boiling, combine all of the ingredients for Tomato Puree in a small saucepan and cook over medium heat. Gently boil tomato mixture for 3-5 minutes and remove from heat to cool.


 In blender combine the list of ingredients for Garlic Pesto and puree until smooth.


Once potatoes are tender remove from heat, drain and rinse under warm water. Next mash them thoroughly ( I use an electric mixer), and once completely smooth, add remaining gnocchi ingredients. Continue to mix with electric mixer until ingredients form a "cookie-like" dough. (Depending on the humidity in your home, you may need to adjust the level of flour to obtain this texture)
Once dough is mixed, begin forming small gnocchi balls and gentle intent the centers of the gnocchi with your thumb. Place on plate and continue process until remaining dough is transformed into gnocchi. (Traditionally gnocchi is rolled into long rolls and cut into appropriate size before being shaped... however to save time, I skipped this step).


In a non-stick frying pan, add enough cooking oil to generously cover the bottom of pan. Turn burner to med-high heat and once the oil is hot begin adding the gnocchi. Fry each side until lightly golden, turning often so as not to burn. (I used two wooden spoons to flip the gnocchi). Once gnocchi is golden, remove from oil and place on a plate layered with paper towel to absorb excess oils.


Next take cooled tomato sauce and blend in electric blender until finely pureed.


Plate the freshly made gnocchi, and top with tomato puree and garlic pesto. For best results, use 1 part pesto to 2 parts tomato puree....and once you have your first bite, you'll see why all the effort was worth it!!