Tuscan Kale and White Bean Soup and Italian Bread

This is my kind of meal.  Hot, hearty and oh so comforting.  If you must live in Maine in the winter you deserve to eat like this all the time! 

 Tuscan Kale and White Bean Soup

2 tablespoons olive oil

4 large cloves garlic, chopped

2 stalks celery, chopped

1 large onion, chopped 

2 large carrots, chopped

3 c or 2 15 oz cans cannellini beans, rinsed 

1 15 oz can diced tomatoes

1/2 c acini di pepe

8 to 10 cups chopped kale

4 c water + 4 c vegetable broth

1 t each dried rosemary, thyme, oregano

1 bay leaf

sea salt and freshly ground black pepper

In a soup pot, heat the olive oil over medium heat. Add the onion, celery, carrot and garlic and saute for 3 to 4 minutes. Add herbs.  Season with salt and pepper.

Add the tomatoes, beans, pasta, water and broth  to the pot.  Stir, taste and add more salt and pepper as needed. Cook for 15 to 20 minutes stirring occasionally. Add the kale and continue cooking until kale is tender.  Serve hot with crusty bread. 

                                                                  Week Night Italian Bread 

2 1/2  to 3 c all purpose flour + 1 T vital wheat gluten
1 c warm water
1 packet or 2 1/2 t active dry yeast
1 t salt
1 t sugar or maple syrup
2 T olive oil


Combine 2 1/2 cup flour combined with the vwg, add remaining dry ingredients in a large mixing bowl. Add water and oil and mix well. Use hands and knead for at least 10 minutes adding more flour as necessary to keep from sticking, dough should be smooth and elastic. Cover bowl of dough with plastic wrap, and let stand in a warm place for 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.  While waiting for it to rest preheat your oven to 400f. Form dough into a loaf. Place on a lightly greased cookie sheet and cut few slashes in the top with a sharp knife . Bake for 15 to 20 minutes or until golden brown, it sound hollow when you knock on the bottom. Serve warm with soup. 

Apple Crisp Cheesecake

I was recently given two boxes full of apples so I have been making lots of apple related things.  Last night I thought, I wonder how apple crisp and cheesecake would be together,and a recipe was born. ; )

 If you follow my blog you already know what a horrible photographer I am.  This one is especially terrible because it was pretty late and dark when I cut the cake.  Trust me it looked better in person.  : )

I used a ready made graham  cracker crust because I had one on hand but feel free to make your own.

preheat oven to 350f

Cheesecake 

1 package extra firm tofu
2 T corn starch and 6 T lemon juice, combined
3/4 - 1 c brown sugar* 
1-2 t cinnamon *
2 t vanilla

*(start with lower amounts of sugar and cinnamon and then taste test after processing)

Crisp
2 to 3 apples, peeled and thinly sliced ( you want enough to arrange in a single layer all around the top of the cheesecake.) 
1/4 c rolled oats
1/4 c flour
1/4 c brown sugar
3/4 t cinnamon
2 T melted coconut oil (could use earth balance but I love the flavor of coconut oil in my crisps)

Combine all ingredients for cheesecake in a food processor.  Process on high until absolutely smooth, scraping down the sides occasionally.  Now taste it.  Do you prefer more cinnamon or a bit more sugar?  Adjust if necessary.  Pour into prepared graham cracker crust.  Arrange the apple slices all over the top of the filling in a single layer, covering the entire top of the cheesecake.  Mix the remaining crisp ingredients in a small bowl until well combined and then crumble over apples. Bake in preheated oven for 45 to 60 minutes.  The center of mine had a very slight jiggle when I took it out. Allow to cool a bit on a rack and then place in the refrigerator at least 3 hours.  The longer it chills the more time it has to set up and become more delicious.  : )

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust. -

• 2 8oz containers of vegan cream cheese
• 2 tbsp corn starch
• 6 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

In a small bowl, whisk together the corn starch and water. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla - then add your cornstarch/water mixture. Once well combined, pour on top of your graham cracker/oat crust.

A Taste of Fall Apple Cake (for my sweetie)

A Taste of Fall Apple Cake

3 T flax meal mixed with 9 T water
1 1/2 canola oil (make sure it's gmo free and organic!)
2 c light brown sugar or Florida Crystals (I used the florida crystals)
3 c flour
1 t salt
1 t cinnamon
1 t baking soda
1 t vanilla extract
4 c chopped tart apples

Preheat oven to 350f
oil a 9x13 pan

Mix flax meal and water in a small bowl and set aside.

Place oil and sugar in a medium bowl and using an electric mixer, mix well.  Add the flax mixture and beat with mixer until it gets lighter and thicker.  Add flour, salt, cinnamon, baking soda, and vanilla and beat a bit more until all is well combined.  Add apples and mix using a spoon.  Spread into prepared pan and bake for 35 to 45 minutes or until toothpick comes out clean.  The cake is very moist with a nice crispy topping.  

Could also add a cup of chopped walnuts or pecans if desired. 

Chick'n Stew with Dumplings

With the arrival of Fall I've pulled out all of my warm and comforting recipes.  Big bowls of stew, soup and chili.  Casseroles and cottage pies are on the list as well.  Pumpkins and apples have already made an appearance in the forms of pies, soups and tarts.   Whether it's cosy sweaters and socks, apple picking, sitting by the fire slurping up hot stew and hunkering down for the long winter ahead, this time of year speaks to my heart.

When you want something warm and comforting and completely satisfying, even for the most hardcore omni this stew might be just the thing.  You can throw this together quickly and let it simmer all day in the Crock Pot and then just add the dumplings when you get home.  What a worknight treat. 

Chick'n Stew with Dumplings

2 T earth balance ( vegan margarine)
2 T olive oil
1 lg onion (chopped)
2 stalks celery ( chopped)
6 T flour
1/4 c good dry white wine (I used a chardonnay)
6 c un-chicken broth
1/2 c almond milk  
1 t sea salt
freshly ground black pepper
3 or 4 cups chopped seitan *
3 good sized carrots (sliced) 
3 potatoes (chopped)
12 oz cremini mushrooms (chopped)
1 c peas
1 c corn
2 bay leaves
1 t thyme
1/2 t sage

In a med. saucepan over med. heat,  heat  margarine and oil.  Add onions and celery and cook until onions are translucent.  Add flour and stir until it is mixed well with the vegetables.  It should start to turn slightly golden.  Slowly add the wine and broth, stirring all the time to eliminate lumps.  Add almond milk and salt and pepper, still stirring.  It should be thickening.  Taste and add more salt if necessary.  Add all of the remaining ingredients to your crockpot.  Pour the gravy over the top, stir.  Cover and set on high for 6 or 7 hours.  A half hour or so before you want to serve your stew prepare the dumplings. 

*could use any chicken sub you wanted to (tofu, tempeh, beyond meat or gardein strips,etc, or none at all!)

Dumplings

2 c flour
3 t baking powder
3/4 t salt
2 T earth balance (melted)
1 cup almond milk

Add flour, bp and salt to a bowl, add eb and milk and mix to make a soft dough.  Do not over mix.  Drop by spoonfuls into bubbling stew. Cover and simmer without lifting lid.  Cook for between 15 and 20 minutes, depending on the size of the dumplings, you want to be sure they are light and fluffy and cooked all the way through. 

Ladle into bowls and devour.  Although you might want to let it cool a bit.  ; )

This Mercury retrograde stuff is playing with my sanity.

This vegan goddess is worn out. Things have gotten a bit crazy in my personal life and it is taking a toll on every other aspect of my life. I don't usually get too personal on this blog and I am not going to start now. I just wanted put it out there that I am in fact human and can only be pushed so far before I, in the words of my darling husband, come unspun. Be warned...it ain't pretty. Meditation is my best friend lately as I search for quiet contentment and an inner peace. I am strong and full of love ...I will speak my truth and let the rest happen.


I am moving on and will focus on other things today. The first is....Mojito cupcakes. The second is a garden fresh summer lasagna. Seriously, how could that not put a smile on your face? I will be picking up the fresh mint, and rum for the cupcakes while I am out and about today. The ingredients for the lasagna will come fresh from the garden. Both are new recipes so I will post them, along with pictures after we taste test them.

Ps...it is August and obviously still summer but it is so cold. I woke up this morning to a temperature, inside my house, of 62 degrees! It was in the forties outside! I adore Autumn...truly adore it. The wonderful smells, the beautiful colors, the warm and comforting foods and clothes..it is a season I can't imagine living without. That being said, I don't really want it sneaking in on my summer!

As promised...Hearty, Italian Inspired Seitan Stew

Italian Inspired Seitan Stew

about 1 1/2 lbs seitan cut into bite size pieces (recipe) store bought is fine but I love the flavor in the homemade
1/4 cup flour
1/4 cup olive oil
large onion, chopped
6 cloves garlic, minced
2 large carrots, sliced
2 celery stalks, sliced (with leaves)
2 good sized potatoes, diced
4 cups portabella mushrooms, chopped (cremini are also delicious)
1 cup peas
1 cup green beans, chopped
2 cups asparagus, chopped
4 cups fresh spinach
1 can artichoke hearts, rinsed, drained and cut into quarters
2 cups Burgundy
2 cups vegetable juice (v8 is not vegan R.W. Knudsen is)
4 cups water with 1 heaping tablespoon Better than Bouillon Vegetarian Base (or 4 cups of your favorite broth)
1 T parsley (more if you are using fresh)
2 t basil (more if you are using fresh)
1 t oregano (more if you are using fresh)
1 t thyme (more if you are using fresh)
2 bay leaves
1 t salt
1/4 t black pepper

This recipe can be made on the stove or crock pot. I made it most recently in the crock pot and think that will be my way of choice from now on.

Toss seitan with flour until well coated. A zip-lock bag works well for this. Heat half the oil in a frying pan over med-high heat. Add the seitan and brown, turning often. Throw seitan in to the crock-pot. Add remaining oil and add onions, garlic, celery and carrots. Saute them until they just start to brown, you want to bring out the wonderful sweetness of the vegetables, be sure to scrape all of the delicious yummies from the bottom of the pan. Add veggies to the seitan in the crock-pot. Add the rest of the ingredients and give it a stir. Set the pot on low and cook for about 8 to 10 hours.

Perfect for a weeknight meal when you have to be away from home all day! Serve with a loaf of crusty bread to sop up the juices. This stew is a crowd pleaser

I am on a role!

Two posts in one day! I have a recipe for Triple Ginger Cookies which I have not posted yet, this recipe is for a Ginger Cookie that is a bit crisper and not quite as gingery but none the less delicious. I happen to love ginger so I am a little bias. I often give a basket or platter of baked goods as holiday gifts and ginger cookies are a perfect addition. They go together so quickly you will have a platter of delicious vegan cookies before you know it. Hot cup of tea anyone?




Ginger Cookies

2 1/3 cup flour
1/2 cup brown sugar
2 t baking soda
1 T ground ginger
1/4 t cinnamon
1/4 t salt
1 T flax meal mixed with 2 T warm water (set aside)
3/4 c oil
1/4 c molasses
1/4 c maple syrup

coarse sugar for rolling

Preheat oven to 350

Place all dry ingredients (except coarse sugar) in large mixing bowl. Add all wet ingredients, including flax mixture, and mix until well blended. Make walnut size balls and roll in sugar. Place on ungreased cookie sheet about 3" apart. Bake for 13 to 15 minutes depending on whether you like your ginger cookies soft or crisp. I like to change things up a bit depending on my mood. The cookies in the picture were baked for 15 minutes. It is not as crisp as a gingersnap.

I got 28 cookies from this recipe.

It is a very rainy, blustery fall day in Maine.

I love soup, stew, chili and chowder on days like this. Most of the time they are easy peasy, and if they required longer cooking times they pretty much do it on their own with only an occasional stir and taste to check for seasoning perfection. You can even do them in the crock-pot which in my opinion is an invention that should recieve far more praise than it does. Love it! Last night I made a pot of chili that went together very quickly and tasted wonderful. This recipe makes a large pot of chili.


Chili with Quinoa and Pumpkin

1 T oil
1 large onion, chopped
1 green pepper, chopped
6 lg cloves garlic, minced
2 cups of your favorite ground beef substitute ( I used Gimme Lean ground beef style)*
2 1/2 T cumin
2 1/2 T chili powder
2 1/2 T oregano
2 T paprika
2 t basil
1 t crushed red pepper flakes (or as much as you like)
1/2 to 1 t cayenne pepper ( if you love it hot, double or triple it! * yikes*)
2 t cocoa powder
2 cups rich tasting veggie broth (could use water)
1 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
5 cups kidney beans
1 cups corn
1 14 oz can pumpkin
1/2 cup quinoa

Saute onions, peppers and garlic and ground beef sub in oil until veggies are soft and ground beef sub is browned. (if things start to stick add a bit of water)
Add spices and saute for another minute. Add remaining ingredients and bring to a boil on med heat. Reduce heat to low and simmer with lid for about 30 minutes. The longer in simmers the richer it will taste.

* I used the gimme lean meat sub this time because I had some in the fridge but generally I use bulgur wheat for the texture of ground beef in my chili. 1 cup raw bulgur wheat combined with 1 cup boiling water or tomato juice. Let stand for about 15 minutes before adding to chili. Do not try and brown bulgur wheat.

Chili is very versatile. Add any veggies that call to you. I've added chopped carrots and celery many times, just saute with the other veggies. Also greens are great in chili. You get the added nutrients and for picky eaters you don't really tasted them in the chili. Use your imagination and go wild.

Quick, take a picture before it is gone!

Last night I made a Seitan Stew for dinner. It was a new recipe I was trying out and as usual my family members were the guinea pigs. I called "dinner's ready" and pretty much as soon as the words were out of my mouth the pot was empty! Ok, I exaggerate a bit. But it did get eaten almost before I could snap a picture. I have to admit I wasn't sure about this one and it came out pretty darn good. I will post the recipe a little later.


After dinner I decided to bake something sweet. I have been playing with a Poppy Seed Bread/Cake recipe in my head for a while. So I wrote it down and gave it a go. The results were better than I expected. I baked it in two loaf pans but I bet it would be fabulous in a bundt pan.




Poppy Seed Bread/Cake

preheat oven to 350 f, grease and sugar two 8 1/2 x 4 1/2 " loaf pans.

2 1/4 cup flour
1 cup sugar
1 T baking powder
1 1/4 cup almond milk
3/4 oil
1 T vanilla
1/4 poppy seeds
1/4 cup water
1/2 cup agave (I used agave but after reading about the dangers of it I will substitute rice syrup next time)
1/2 cup raisins
1/4 cup chopped walnuts or pecans
1/4 t cinnamon
3 T flax meal

Put poppy seeds, water, agave, raisins, nuts, cinnamon and flax meal in a small pan. Cook on med high heat, stirring continuously until all water is absorbed and it is thick, bubbly and gooey.

Put flour, sugar, and baking powder in a large bowl. Stir with a fork to incorporate the baking powder well with the flour. Add the wet ingredients and the poppy seed mixture to the flour and mix well. Divide batter between the two prepared pans and bake for 50 to 55 minutes.


ps...all of my pictures have been taken with my cell phone...so they are not great, please keep that in mind if something looks more orangey than should be.