Weekend Breakfast Potatoes

This recipe arose out of laziness.  We had problems getting out of bed at the weekends, getting dressed and driving to a breakfast place.  It also had something to do with the long lines at restaurants on Saturday and Sunday mornings that we just couldn't tolerate.

You might also be surprised to hear that it took quite a few years to perfect this recipe to a reproducible version....let's just say we ate a lot of soggy undercooked and hard potatoes with our poached eggs.

Indredients
Big white potatoes, we use one potato per person depending on the size of the potato, and the person :-)
Secret Salt (see the bottom of this recipe), or any msg-free spicy salt you like!
Natural Balance (soy-free) Spread (this version produces the crispiest potatoes...if you eat dairy, then butter will work well)

Method
Par-cook the potatoes in a microwave (if your microwave takes 5 mins to cook a baked potato, cook for 4 mins for this recipe);

Let the potatoes stand for about 5 minutes to cool and evenly heat through. This is important, in the early days we would end up with a mixture of over and under-cooked potato cubes until we slowed down and let the potato finish cooking after it had been removed from the microwave.  Another option is to put the potatoes in the microwave, get a cup of coffee and go back to bed and read the newspaper for 10-15 minutes...the tatties will be perfect by the time you go for your next coffee!

Cut the potatoes into 3/4 inch cubes, spread them out on a cutting board, sprinkle with secret salt and leave to cool for about 15 minutes. Read another section of the Sunday paper!  The purpose of this is to dry the potatoes so they are crispy and not mushy.

Heat a decent chunk of spread in a large frying pan (or anything with a wide base), and melt until it just starts to sizzle, add the salted potato chunks and toss until all are lightly covered.  On medium heat gently saute the potatoes for the next 5-10 minutes; gently turn and agitate so they become brown and crispy on all sides.

I serve this with poached eggs (from local, happy, pasture-raised chickens) with a freshly chopped organic avocado, cucumber, cilantro or tomato garnish.

 

Blueberry Almond Muffins

I have mentioned my almond muffins before but since then I have modified the recipe to the point where I consistently make this version.  I still have one a day with my 10am coffee and I still believe they are a good diet aid as they keep me satisfied until lunch time! I once went through and worked out the nutritional information, I think they are about 160 calories each and fairly low carb.

Ingredients

• 2 cups almond flour (almond meal) - I use unblanched almond flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt (or less) 
• 1 tablespoon of SteviaPlus (or the equivalent of 1/3 cup of sugar, if you use a 1/3 cup of liquid sweetener reduce the water by 1/3 cup) 
• 1/2 cup of freeze dried blueberries (if you don't add f/d blueberries reduce the water by 1/3 cup)
• 1/3 cup coconut oil 
• 2 eggs
• 1 cup water
• 1 teaspoon vanilla (this helps mask some of the bitterness of stevia)

Method

Preheat oven to 350 F and place cake cups in a 12-muffin tin.(please use cake cups - they'll stick in the muffin pan no matter what you do) .

Mix dry ingredients together well including the blueberries.  I use freeze dried blueberries because fresh or frozen ones will sink to the bottom of the muffins (remember there's no gluten in this and fresh blueberries will be too heavy). Also, make sure the stevia is mixed in well, you don't want concentrated patches that produce bitterness.

Beat the eggs and add the oil, water, vanilla and mix thoroughly.

Stir  the wet ingredients with dry ingredients and immediately fill muffin papers  (about 2/3 full - fill all 12 muffin papers evenly) and bake for about 15 minutes until they are just lightly browned.

**Eat all within 24 hours or freeze to store**

I'm not sure if it's the eggs or almonds but these are not very shelf stable!

Also note, stevia has a slight bitter aftertaste that mellows as it sits with other ingredients, for that reason I leave the muffins in the fridge overnight before I freeze.

Photo has blueberry muffins in the foreground with plain muffins top left.

Raw Pecan Pesto Stuffed Mushrooms

Just so you know...I hate mushrooms!

I don't like their texture and I usually pick them out of stews and meals that have them.  What I didn't realize was that I didn't like "cooked" mushrooms!  I just love this recipe because marinated mushrooms don't have the same texture and sliminess as cooked mushrooms!

My inspiration for this came from a Walnut and Spinach Pesto Stuffed Mushrooms recipe on http://foodsforlonglife.blogspot.com. I changed some of the ingredients to make a sweeter version.

Ingredients

8 small or 5 medium Baby Portabella Mushrooms ( I like them because they are shaped better for stuffing, but White Button Mushrooms will also work)
1 cup Basil Leaves
1/4 cup Pecans
1 Tbsp Lime juice
1 Clove Garlic, chopped
1/2 tsp Olive Oil
1/4 tsp Salt
1 Tbsp Nutritional Yeast 

Balsamic Vinegar

Method

Remove the mushroom stems and gently remove some of the inside so there is room for the filling. Clean (and I peel) the mushrooms and.save the stems for the filling. Steep the mushroom caps in a little balsamic vinegar and let them marinate for about 15 minutes; I turn them over a few times to make sure they are well soaked.

  

Place the pecans, basil, lime juice, garlic, olive oil, salt, mushroom stems and nutritional yeast in a food processor and buzz for a few seconds until well mixed, don't over process, it shouldn't be a paste.

Remove the mushrooms caps from their balsamic bath and stuff with the mix.  Server at room temperature. I have no idea how long you can store them because we usually eat them immediately!


Oh, make sure your significant other has some too...the garlic can be a little antisocial ;-)

Curried Squash Soup

Over the last couple of weeks I was overwhelmed with squash of all shapes and sizes and on top of that the last two deliveries from Door To Door Organics dot com had a Butternut and Delicato squash.  Both have happily decorated my kitchen counter and waited patiently through the holiday festivities for their turn, so today I thought it was about time I used them for something yummy...it is Soup Season after all!!!!

Ingredients
1 Butternut squash, peeled cored and cubed
1 Delicata squash, peeled cored and cubed
    (about a total of 2-3 cups of cubed squash)
 2 Sweet Apples cored and roughly chopped - I used 2 Braeburn's (there is no sweetener in the ingredients so if you use Granny Smith's you may want to add a dash of agave or honey)
1 Onion chopped
2 Tbsp Olive Oil
1-2 Tbsp Curry Powder/Paste - I used a Mild Yellow Curry Powder from the Savory Spice Shop.
4 Cups  Vegetable (or Chicken) stock
1/2 Cup White Wine - I used Italian Frascati what we had open in the fridge

Optional
1.5 cups hemp, almond or coconut milk
2 Tbsp toasted pumpkin or sunflower seeds (garnish)

Method
Peel each squash, remove seeds and chop into 3/4 inch cubes.  Place cubes in a pan, cover with water, and boil until tender ~ 5-10 minutes.  In a big soup pot, heat the olive oil and saute the onion and apple...don't under cook the onions, take your time and let the onions saute for at least 10 minutes until they start to caramelize a little.  Drain the squash and mash lightly then add to the apple and onion mixture (the orange and red colors will look wonderful).  Stir in the curry powder, stock and wine and bring to a boil and then simmer everything for 20 minutes to let all the flavors mingle. Taste for sweetness, salt and curry spice and add more if necessary (if it is a little bland, add some salt).

Cool the soup mixture and process in a blender in about 3 batches.  Please be careful when blending the soup, if it is too hot it will build up pressure while blending and push the lid off - the first time I tried to blend something that was too hot it exploded in my kitchen and could have burned me quite badly if I hadn't been quick on my feet.  So, please be careful; let the soup cool and place a cloth on the lid and hold down when you blend.

Return the soup to the pot and taste again (just to be sure).  At this point the soup should be very thick, I generally add about 1 to 1.5 cups of water and warm before serving.  You could also add hemp milk, almond milk or even coconut if you like a creamier taste.

This recipe makes about 6 x 8 oz portions and freezes well.  I save individual portions in mason jars and microwave them for lunch.

You could also serve more people and serve in small espresso cups as an amuse-bouche.  See top photo, garnished with toasted sunflower seeds.

Vegan Chili

There is a bar on 17th Avenue in Denver that has a wicked vegetarian chili on their menu; it's spicy and full of black beans.  Their chili is a little too hot for me, I like some spice, but not gratuitous burn-your-taste-buds-hot.  I decided to take aspects of their chili and make my own GF version that is now a staple for us on Meatless Mondays.

Ingredients
1 yellow onion finely chopped
1 tbsp olive oil or (soy free) Earth Balance spread
1 clove of garlic finely chopped or squashed through a garlic press
2 cans of tomato sauce or chopped tomatoes run through a hand processor
Spicy Heat = fresh chilies or the chili power of your choice - I use chipotle, cayenne and "Secret Salt"..see below
2 large courgettes/zucchini grated
1 can of black beans
1 can of lentils

Optional
Vegetable broth instead of water
Chia seeds to thicken

Method
Saute onions in oil until translucent...I have a pet peeve regarding undercooked onions; onions should not be crunchy in this recipe.  Add garlic and heat for 1 minute, don't over-cook or burn, the garlic should not darken too much.  Add tomatoes, courgettes and chili powders and seasoning and simmer to allow the flavors to blend together.  After 30 minutes the courgette should be almost unrecognizable and you should have a thick red sauce.

If  the sauce is not thickening, stir well and leave for another 10 minutes - add water if it seems too thick....don't worry about adding too much, if you do just cook a little longer and let evaporation thicken it, or add some chia seeds...they will swell and take up some of the excess fluid.. 

Don't forget to taste your chili to make sure it is well seasoned - add more spice if necessary.
If it is too hot, add a medium diced raw potato and simmer for 20 minutes and taste again..

Finally add beans and lentils and heat for another 10 minutes.

Garnish with cilantro, or top with fresh guacamole or a dollop of cashew cream (see my first blog post).
Serve with corn chips, fresh corn tortillas, brown rice or use to make tacos with chopped lettuce, tomatoes and cucumber...yum!

This freezes very well, I make up this batch and freeze what is left, it's great for a quick lunch or dinner when you don't have much time.

 
Secret Salt
It's not really a secret, it's a modification to a standard spice.  We originally intended this to aid in reducing our salt intake, however we love it so much we probably end up using it more than regular salt.
- Finely grind Montreal Steak Seasoning in a coffee grinder until it resembles fine salt.
Use as you would salt and pepper.

Gluten Free Enchiladas?

Gluten Free Enchiladas, that's easy you say, just use corn tortillas.  Okay, okay, I agree...but I didn't want the tortilla part to be bready and thick, and overwhelm the contents.  I pondered an alternative until just recently when I was looking for a stuffed cabbage recipe for our vegan Christmas thali feast.
Cabbage leaves, hmmmm.....

Mexican-Inspired Stuffed Cabbage-Leaf Enchiladas...sort of.

Ingredients
1 cup of rice, cooked as per packet instructions (I used brown rice, but white would work just as well)
1 cup of beans - pintos, black beans or whatever bean you prefer (I used black beans)
2 small 4 oz tins of Hatch diced green chillies, I used one mild and one hot, 'cause I like it spicy :-)
1/2 cup of corn (I used frozen)
1/2 cup of freshly chopped cilantro
salt, pepper and other seasonings to taste

White cabbage (we had one in the fridge that had a 1/4 chunk cut out for coleslaw, so I used 1/2 cabbage

8oz tin of Vegetarian Red Chili sauce (gluten free)

Method
Place cabbage into boiling water and boil for about 5 minutes until the leaves are tender and easy to remove.

In a bowl mix the rice, beans, chilies, corn, cilantro and seasonings.  Remove the cabbage from the hot water and let it cool a little, then carefully remove the leaves.

In each leaf add about 1/4 to 1/3 cup of mixture and roll into a small package and place in an ovenproof serving tray or bowl. You can also add smaller leaves together to make larger packages if you wish.

When all the mixture or leaves are used smother with red chili sauce. Bake at 350 F for 15-20 minutes until the sauce is bubbling around the packages. You can sprinkle your favorite vegan cheese before baking, I make a mix of equal parts nutritional yeast and almond flour that I use.

Serve with salad or fresh guacamole and garnish with cilantro.  

This recipe makes about 4 servings, it doesn't save too well in the freezer (can make the cabbage a little rubbery), but the wrapped cabbage packets kept well covered in the fridge for 3 days (I added the sauce before baking and they came out as yummy as the first ones).

I loved how this turned out, I ate it 3 days in a row...now I can't wait to make it again!

Happy National Nut Day!!!

A few blog posts ago I professed my love for cashews, cashew cream and Tal Ronnen, so today is a very special day for me :-)

Tal Ronnen's wonderful book "The Conscious Cook" has both captivated and inspired me these past few months.  I have learned so much about cashews, almonds and vegan cooking, so today I thought it would be a good time to share one of my Tal Ronnen-inspired recipes.

Creamy Cashew Dip - perfect for vegans, the lactose-intolerant, those wishing to avoid cholesterol and all of us who love good healthy food. It is also raw, GF and extremely yummy! 



Ingredients

• 2 cups of cashews (try and use whole nuts, broken ones work okay)
• 1 tsp probiotic powder (Tal suggests New Chapter All-Flora)
• 1 tbsp nutritional yeast flakes (I'm always generous with this and the onion powder)
• 1 tbsp onion powder
• 1 tsp garlic salt or sea salt (your preference - I'm a Celtic salt lover, but I really think the hint of garlic is a nice addition to the dip flavor)
• Freshly grated nutmeg (you might not think you can taste it, but you'll miss it if it's not there)
• 0.5 tsp pepper (black or white, your preference)

Method

• Soak cashews in filtered water in the fridge overnight
• Next day, rinse and drain nuts and add to a food processor with 1 cup of fresh water
• Mix nuts for several minutes into a smooth creamy consistency
• Mix the probiotic powder with a tbsp of water and add to creamed nuts
• Leave the mixture at room temperature overnight (I leave it in the Cuisinart on the kitchen counter)
• Next day add nutritional yeast, onion powder, garlic salt, nutmeg, pepper and mix well in the processor. 
• Leave for 30mins to let the flavors fully meld together before serving
• Serve dip with chips, fresh veggies, spread on bagels or use as a garnish on a bowl of veggie chili or lentil soup 

The dip can be stored in a refrigerator for about 5 days or frozen.  When I make this I split it into 3 portions and freeze 2 of them.

WARNING:  This dip can become addictive, please use caution.