This recipe is so simple and delicious!
1 medium onion
1 medium hard winter squash
1 tbsp coconut cream concentrate
1/2 tsp salt
Fresh cilantro leaves
Take the onion and slice off the bottom so that it will still stay together, that is just enough so the roots come off but not the piece that holds it together. Slice off the top and cut it into petals (think blooming onion). Place this in the bottom of a 1 liter pot. Cut the squash into pieces about 3/4 in square. Pack these in around the sides of the onion and a little on top if you have to. There should be about and inch of space from the top of the pot. Add enough water to cover the veggies, about enough to leave 3/4 of an inch at the top of the pan. Add salt and coconut cream. Let this boil until you can easily poke into the squash with a fork. Place in a blender and puree until smooth. If you like a kick add a pinch of chipotle powder. Pour back into the pot or into a serving dish. Stir in the cilantro leaves, the hot soup will make them wilt slightly, but the flavor will be magnificent. Serve when cooled slightly.
This is such an easy recipe and they taste so great.
1 8oz bag of shredded coconut
1 9oz bag of chocolate chips
and 3/4 of a second bag of chocolate chips
Toast the coconut in the oven on a baking sheet at 350° for about 8 minutes, check it frequently as it will burn easily. Melt the chocolate chips in a pot stirring frequently so it doesn’t burn. Add the coconut to the chocolate and mix well. Pour into a 9 x 9 lined with parchment paper, refrigerate until hard, then you can cut into squares.
These would make really great holiday gifts or a nice dessert to bring to a party.
3 c yellow cornmeal
3 tsp baking powder
3/4 tsp salt
1/4 c flaxmeal
2 3/4 c Soy milk
1 tbsp Apple Cider Vinegar
1/4 c oil
1.5 tbsp packed brown sugar (optional)
Heat oven to 350°. Set your iron skillet in the oven while it preheats. Mix wet ingredients together and dry ingredients together separately. When the oven and skillet are heated and the skillet is oiled mix the wet with the dry ingredients and add them to the pan, then bake for about 40 minutes. We added about a 1/3 c or frozen corn to ours and if we had fresh jalapenos we would have sliced some of those and added them as well.
I wasn’t going to write a recipe for my first try but it turned out so good that I just had to. I may edit as the recipe gets perfected.
- 1 package tempeh
- 1/4 c flour (heaping) we use quinoa flour now what we are GF if not GF you can use white or whole wheat
- 1/4 c vegetable oil
- 1 medium onion
- 1 green bell pepper
- 3 stalks celery
- 2-3 cloves garlic
- 7-8 c water or vegetable broth
- 2 bay leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne
- 1 tsp filé
- 1 tsp thyme
- 1/2 tsp basil
- 1 tsp paprika
- 1/8 tsp jalapeno powder
- 1/2 c chopped fresh parsley
- Dash of lemon juice
- Dash of rice wine
- 2-3 green onions
- 1/8 c soy sauce
In a medium heat skillet sear tempeh (chopped into cubes) with oil until golden brown. Set aside. In a deep iron pot cook on low/med heat the oil and flour stirring slowly but constantly until it is the color of milk to dark chocolate, about 5-10 minutes. Add onions, bell pepper, celery and garlic and stir for another 5 minutes. Slowly add liquid. Bring to a simmer and add the ingredients from bay leaves to cayenne, including the cooked tempeh that was set aside. Let simmer for 45-60 minutes. Turn heat to low and add the rest of the ingredients, except soy sauce. Our soy sauce is “living” so I add it after the food is turned off to preserve the beneficial bacteria. Serve over rice in a soupy fashion.
- 1/2 an onion
- 3 jalapenos seeded and cored
- 2 medium carrots
- 4 oz of mushrooms
- 4 collards with stems thinly sliced
- 4 cups brown rice
- 2 cups cornmeal
- 1 cup all purpose flour (or sub quinoa flour for GF option or use 3c quinoa flour in place of all flour
- 2 tsp salt
- 1/4 c lime juice
- 2-3 tbsp molasses
- 1/8 tsp habenero powder
- heaping tsp of chili powder blend
- 1/4 c oil
- 3 c water
Chop all the veggies and mushrooms pretty small. Add all ingredients except water, mix well. Add water slowly (using more or less as needed) until it is pasty and holds together in lumps on a spoon. Should not be runny.
Deep fry until golden brown. Enjoy!
This has been our most tried, tested, and many times failed bread. Learning to make a true whole wheat sourdough bread is quite a challenge but when you finally get your starter to a good place and are making tasty bread it is very satisfying.
We start with starter. Take equal parts flour and water and mix in a jar. Put a cloth over the top a let sit out, feeding with additional flour (a tbsp or two) and water (same) at least every twelve hours until frothy. When it is frothy it may be a good idea to go ahead and make a loaf, or you could put it in the fridge and make sure to bring it back to room temperature and feed it with a tbsp of flour and water if it does not appear frothy when it warms up.
Take all but a tablespoon or so of the starter and put it into a large bowl. Take the remaining and place it in a new jar with new flour and water. You can decide how much you need based on how “sour” you like the taste and how well your bread rises. I usually add a 1/4 to 1/2 c flour and enough water to make a “batter”. Place in the fridge if you will not be wanting to feed it every 12 hours or be making bread every day.
Take your large bowl with starter and place a cup or so of whole wheat flour and about a cup or a little less of water. Again, enough to make a batter. Let this sit in a warm spot until bubbly and a little frothy, should take 2-8 hours depending on the strength of your starter and the temperature in your kitchen (or where ever you place your bowl). This is called the proofing stage.
When it is nice a bubbly add:
- 1 tsp salt
- 1/4 c oil (your preference)
- 3 c. whole wheat flour
Mix the salt and oil with the proofed starter first so it mixes really well then begin to add the flour. Mix well and adjust water accordingly. If it is very tough and not all coming together add some water, slowly as you knead. If it is too wet and very sticky add enough flour to be able to knead it and have it still be pliable. The key to well rising dough is the moisture. The more wet (yet still workable) the better it will rise. Knead well for 8-10 minutes. Cover with oil and let sit in the bowl for 1 1/2 to 2 hours or until about doubled. Punch down, form into a loaf and place in a loaf pan that has been greased and floured in a warm place covered with a plastic produce bag (we usually set it on top of the stove after having warmed it up).
When the bread dough rises to above the top of the loaf pan preheat oven to 350° and bake for 45 minutes to an hour depending on your oven and how dark you want your loaf to be.
Let cool completely before slicing. We usually take ours out of the pan after it has cooled slightly and wrap it in a towel and let it sit on the counter over night. Then keep refrigerated. This is not like “store bought” bread that is loaded with preservatives for unnaturally long shelf life.
This was so WONDERFUL on a cold snowy day. I usually don’t write down soup/stew recipes because of how they can and do vary so much but this one was awesome.
- 3 1/2 quarts of veggie broth
- 4 1/2 gloves crushed garlic
- 1 c roasted barley
- 2 med potatoes, diced
- 3-4 sunchokes, diced (AKA Jerusalem artichokes)
- 1 large carrot, 1/4 – 3/8 in slices
- 1 large leek sliced thin
- 1/2 c frozen corn
- 1/2 c frozen (or fresh) broccoli
- 1/2 c sliced mushrooms
- 1 bunch kale (stems sliced 1/8 in diagonal, reserve leaves)
- Black pepper
- Soy sauce (substitute tamari for GF option)
- Olive oil
- Ume plum vinegar (or apple cider or other)
Cook barley, potatoes, garlic and sunchokes for 1 hour at least in the broth. Add other ingredients one at a time in order and let simmer for another 20-30 minutes. Add leaves of kale in the last 5-10 minutes, you want them bright green, if they fade to dark green you waited too long, but they probably will still taste OK. 🙂