Cuke-a-palooza!

Whether you are a farm hand, a farmers' market frequenter, or simply have fecund gardens to enjoy, you may be finding yourself inundated with two veggies at this time -- squash and cucumbers.  Finding herself in this very position with the latter item, my friend, Jenn, e-mailed me to request some recipes.  So, Jenn, this post's for you -- thanks for motivating me to get these recipes posted!

Cucumber Farm Salad with Fennel Frond Dressing (GF, SF, V)

Salad
2 medium-size cucumbers (I used a Poona Kheera and a Green Finger)
1 apple, de-cored
1/2 beet, peeled
1 fennel bulb with fronds (cut off end and fronds, reserve fronds for dressing)
2 carrots (peeled or not...if organic; peel conventional)
1/4 c. pistachios, roughly chopped

Cut cucumber through carrots into 4 equal sections.  Each section will be approximately 1-2" (except for carrot pieces).  Using your mandoline, shave all sections of vegetables (so that you have multiple pieces of the 1-2" section...NOT the long side).  Put into a large bowl and add pistachios.

Dressing
(Adapted from Deborah Madison's Vegetarian Cooking for Everyone, "Fennel with Tarragon Vinaigrette", pg. 157)

2 hearty T. chopped fresh fennel fronds
Juice and zest of one lemon
2 T. olive oil
salt and pepper

Whisk together; then add to salad.  Mix gently with your hands or a spoon to combine. Enjoy!

Picture quality does not do justice here -- such fantastic color, fresh clean flavor, and perfect dish to serve as a main ...

Or as a cooling accompaniment (as I did here with a Spicy Dal and Rice dish).

This is a Poona Kheera cucumber  -- a variety that we grew in our home garden this year.  Cool, huh?  Read more about this sweet, potato-looking heirloom vegetable here.

Cucumber Salsa Fresca (GF, SF, V)
Makes about 2 c. -- recommend doubling to serve as chip 'n dip app. at a BBQ!

1/2 c. finely diced cucumber (about half of a med. cuke, de-seeded)
1/2 c. finely diced green pepper
1/2 c. finely diced red onion
1 large clove garlic, finely diced
1/2 -3/4 c. finely diced tomatoes (of varying color)
1/2 lime, juiced (Mine was very juicy -- about 1-1.5 T. worth)
siracha to taste
salt and pepper
cilantro (preferably 1-2 T. chopped fresh or approx. 1 t. of dried)

1. Combine cuke through tomatoes in a bowl; stir gently to combine.  Then, add lime juice, siracha (we used 1-2 t. but add (or not) according to your heat preferences),  flashes of salt and pepper, and cilantro (I just dusted the top of the mix with cilantro).  Stir to combine again.

Fantastic solo with chips or with any other Mexican-inspired dish!

We enjoyed this salsa over a refried bean and corn mash (which looks oddly like a pancake, I know, but was delicious and great for using up some leftover corn on the cob...in a different way!).

 Cucumber and Watermelon-Tini (SF, V)

Perfectly cooling for a warm summer day!  I doubled this recipe, and it made about 3-4 c. of liquid once all  steps were completed.  You will have about 2-3 c. if you opt for a non-alcoholic version.  Follow all steps omitting alcohol addition and add 1-2 c. seltzer to juice after.  For either version, serve over ice and, if you want some extra fance, with a piece of watermelon on the side or thinly sliced cucumber on top of the beverage.

Did you know that the cucumber is actually part of the melon family?  I didn't until Iron Chef last night -- Thanks, Alton Brown!  How fortuitous that the challenge ingredient was, you guess it, CUCUMBER!

Next up in the cucumber use and exploration -- my attempt at Cucumber Sorbet.  Stay tuned!

"Zero to 400" Zucchini Lasagna

What I have lacked in blog presence, I have made up for in the spirit of this blog...with an emphasis on roots!

The unweeded, but very productive, back bed of our home garden -- yay beans, peas, squash, cukes, kohlrabi, and chard! Radishes -- we miss you already!

Exhibit A: A harvest share that I brought home one week from the Colchester.
(Want all this yum?  Join a CSA near you. Why?  See Exhibit A.)

At Colchester Neighborhood Farm -- bringing in the first fennel harvest.

Early shot of the Rye Tavern Chef's Garden which I maintain
in conjunction with the Maribett Family (operators of Colchester Neighborhood Farm)

And many, many, many seeded flats, planted acreage, pounds of produce, and farm-based dishes later...

"Zero to 400" Zucchini Lasagna

No, the lasagna does not look like a racecar.  Rather, you have the option here to be as raw as you want to be :).  This dish was inspired by a raw zucchini lasagna that I've made in summers past, but in this, its most recent form, it is not a raw dish.  It is, however, a gluten-free, soy-free, vegan, and low-fuss dish.  Did I mention the summery scrumptiousness of it all?

Time: Variable
Tools: Mandoline (expedites the process, but not necessary); baking pan/cookie tray, parchment paper, rectangular pyrex baking dish ( mine was  8 x 11, but use whatever you have -- noodles can be made to fit :)).

1 large zucchini
2 c. veggies (I used a gingered summer squash, carrot mix (equal amt. yellow squash and carrots, diced) that I had leftover from a previous dish.)
1 fennel bulb
1 kohlrabi
1 bulb of garlic (elephant) or 2 regular bulbs of garlic
6-8 tomatoes (enough for a hearty 4 c. chopped)
fresh basil (I probably used about 20 leaves)
salt and pepper

1. Line a large baking pan with parchment paper; heat oven to 400.

2. Clean and thinly slice fennel bulb; peel kohlrabi and dice it.  Chop another 2 c. of veggies -- I suggest yellow summer squash and carrots.  Add to 2 c. of veggies.  I may have also added 1 onion, but you can go either way.  In total, you'll have about 4 c. of veggies. Peel away all but the last layer of skin from garlic and cut off top.  Lightly coat the 4 c. veggies with olive oil and sprinkle with salt and pepper.  Mix with your hands; then rub hands all over garlic.  Wrap garlic in single-layer of foil.    Spread veggies evenly in pan.  Put pan and wrapped garlic in oven.  Garlic will take about 30-40 min.  Check on veggies after about 25 min. to make sure they aren't burning; you may need to remove them earlier than garlic, but that's ok!

3.  While the vegetables are cooking,
a) mandoline zucchini into long "wide noodles" (like those lasagna ones...but with green instead curly edges) down to seed core (compost core)).  Cover with plate or wax paper and leave to the side of your cutting board or somewhere that is out of your way, as there is more cutting to come!
b) Roughly chop tomatoes and basil.  Add flashes of salt and pepper to your taste.  Blend with immersion blender to desired consistency.  I like it a bit chunky but still a consistent sauce texture. Set aside until vegetables and garlic are done.

4. Once veg. mix and garlic are cooked, turn off oven. Put veggies in a mixing bowl.  Let garlic cool for a few minutes once it is cooked.  Then, either squeeze or peel goodness from the bulb into bowl.  Blend with immersion blender -- texture will be ricotta-esque!

5. Put a drop of oil in your baking dish and rub over bottom and sides... put a single layer of zucchini strips on bottom, then add a layer of veg-cotta, then lightly cover with sauce; repeat.  Add final layer of zucchini and additional sauce, or adapt to whatever items you have remaining.  You will probably have quite a bit of extra sauce; reserve it to freeze for later use or to make thicker cooked pasta sauce (as I did!).

6. Choose your own ending: I put dish in cooling oven for approximately 15-20 min. to warm it slightly.  You could also turn oven to 300 and heat to a higher temperature for the same amount of time or serve as is, right after you finish assembly! Another freshly picked green is a lovely accompaniment to this light dish.

Yes, this really is low fuss.  All you really have to do is chop, slice, and blend.  Roasting is the most time consuming option, but you could also break this recipe up.  Grill those veggies in foil packet the night before...or do sauce whenever!  Lots of flexibility here! Fresh Italian flavor without the heaviness -- perfect for summer (and all that squash)!

Grilled and Spiced Pineapple Trifle, Sunshine Soup, ChocPB Quesadillas, and Testing Galore: So. Much. Food!

Ok, so I didn't quite get to my mustard green exploration, but I hope some of my faves from the past two weeks will delight you.  (Please know that the hub has duly chided me for my lack of posting; as always, I offer you penance in post form, since a hair shirt just doesn't work with the vegan lifestyle.)


After receiving my copy of VBS, I seem to be on a "memory lane" spree (continuing now with the Apple Tea Loaf in the oven!):

VBS Aspragus and Roasted Garlic Quiche with Red Cabbage and Carrot Salad

VBS Two Bite Brownies

Now THIS is a breakfast burrito:
 VBS Quiche wrapped in Spinach from the farm and a Whole Wheat Tortilla

With last week's sunny splendor, there has also been a celebration of grill season, but here's what happened:

We began with...
Pink Lemonade (no scary powder needed!) -- check out Jae Steele's tutorial (click link) for this recipe:
Also fantastic as a Ginger Lemon Tini
(the higher recommendation of ginger +vodka , chilled, shaken, and served --
the hub loved these (despite the Carrie Bradshaw-esque aesthetic!))

I had prepared everything else for the grill and knew it was a dessert kind of day.  I had some pineapple, so I thought...ooooh!  Grilled pineapple and pound cake.  I found this great recipe for vegan  Pound Cake -- it was quick and easy, and it enabled me to use up some tofu.  In my impatience for a taste, I broke my pound cake,
but necessity, as it has been said, IS the mother of invention -- so I invented!  

 Grilled and Spiced Pineapple Trifle:

(inspired by the grill, testing recipe flavors, my love of Mom's trifle, Hub's love of pistachios, and making something out of what's about)

1 pineapple, peeled, cored, and chunked into skewer-sized bites
1/3 c. cinnamon sugar* + 2 pinches of chipotle powder
1/4-1/3 of the pound cake (recipe above)
1/4 c. roughly chopped pistachios

* I had it leftover from a previous recipe, but you can just make your own mix by starting with a scant c. of sugar and adding cinnamon by the half teaspooon until mix looks tan and relatively even between cinnamon and sugar.

1. Make pound cake earlier in the day or the day before.

2. Prep skewers.  After cutting pineapple, thread it on prepared skewers and place in a shallow dish (whatever will accommodate skewers; I used my glass rectangular roasting dish).  Sprinkle with half cinnamon, sugar, chipotle mix; then flip to other side, and repeat with remainder.  After putting skewers on the grill, add a bit of water to make a basting mix with sugar remains in the bottom of the dish (1/8-1/4 c. water). Grill until each side is caramelized, brushing with basting mix as you rotate skewers (about 7-10 min. depending on grill heat).

3.  While the pineapple is grilling, chop pistachios and reserve.  Choose serving dish; I used a smaller salad pyrex bowl. Whatever you choose, make sure it is deep enough to accommodate your layers.

4. Break 1/4 of the pound cake into bite-sized chunks (you may need some more depending on preference and bowl size), and set aside.  Once the pineapple is done, reserve one skewer (you'll probably have about 6 in total) to chop up chunks from that skewer into slightly smaller decorative pieces; put the rest into a bowl and blend with the immersion blender into a thick, slightly chunky sauce.  Layer bottom of bowl with pound cake chunks; then top with half of pineapple sauce. Repeat layering and sauce. (Note: the cake layer should not be too thick; use just enough chunks to cover the space completely.) Then, scatter top with reserved pineapple, some (perhaps even smaller) cake chunks, and pistachios.

5.  You could top this with a little vegan whip or ice cream, but I promise you...its spicy decadence is more than enough goodness as is.  Serves about 6-8.

Yum, and yes...I sure did put the dessert picture first, though we did actually eat dinner....

First!  Grilled...from start to finish:
Chipotle Lentil Sausages (testing),  Maple-Rubbed Red Cabbage, and Sweet Potato Chips

The hub has also been trying his hand at some additional vegan cooking; after the success of his Italian dinner (as pictured a few posts ago), he took the opportunity to repurpose his tomato sauce into a...

Broccoli and Mushroom pizza .  It's tradition, as I've mentioned, in both of our families to rock a homemade pizza; the hub certainly does this!  He used the crust recipe from Vegan with a Vengeance and topped it with his tomato sauce, broccoli, and mushrooms.  The recipe actually made two pizzas...happiness.

After the week and weekend of warmth and sun, the rain returned; so by the end of last week, I needed to make a little sunshine of my own.  Here is another end of the week invention -- I'm starting to think that I should always have a depleted stock to stoke the creativity.  What does that mean about me?  Hm....

Sunshine Soup:

1 fennel bulb, de-fronded, bottom cut away, roughly chopped

1 onion, roughly chopped

2-3 celery stalks, cleaned, ends trimmed, roughly diced

2-3 carrots, cleaned, ends trimmed, peeled (if not organic/farm fresh), roughly diced

1/2 green pepper (a leftover), cleaned, de-cored, roughly diced

olive oil, salt, and pepper

1/2 c. brown rice and 1/2 c. yellow split peas (or some relatively close variation; I think I had a scant 2/3 c. rice and added split peas to just over 1 c.) -- rinse and drain.

3-4 c. veg. stock

1. Add 1 T.+ olive oil to bottom of soup pan to just cover it and heat to med..  Add fennel through pepper; flash with salt and pepper.  Saute for approximately 8-10 min. until the onions are becoming translucent.

2. Add stock, rice, and split peas.  Cover and cook on medium for about 35-45 min. until peas and rice are tender.  Check at least midway through cooking time and add water/stock if mix is low/sticking (should only need 1 c. or so more, if any).

3. When peas and rice are tender, remove pot from heat and quickly run immersion through it to desired consistency.  I like the bit of rice and veg. that lingered in my slightly chunky variation, because it reminded me of having Campbell's Chicken and Star soup when I was a kid...which I only liked for the stars, which of course were usually only parts of stars.  This version is healthier and more delicious, but I enjoyed the slightly revised nostalgia it evoked.

In case you thought the revision ended with the soup, I offer you three final revisions -- those of a Chipotle Lentil Pate (basis for the Chipotle Lentil Sausages (testing recipe)), the sandwich (the hub's fave), and the quesadilla.

Rolled the remaining pate into patties, coated them with panko, and pan-fried them; served with sauteed peppers, onions, and mushrooms in a tamari-agave marinade and roasted sweet potatoes.

 Sun-dried Tomato and Herb Bread with Spinach-Artichoke Spread (with spinach from the farm I work at!) and Homemade "Tofurkey" Slices

 Dessert Quesadilla: 2-3 T. peanut butter topped with chopped dark chocolate (1/2 a bar); grill it up. Why?  Because one always needs another delicious way to enjoy chocolate and peanut butter together. Think of this as a vegan version of a KitKat.

Well, that was quite the pictorial catch up.  Hungry yet?  I sure am.  Off to check of the Roasted Asparagus Soup (testing) and make some Drop Biscuits to go with this entirely FARM FRESH salad!

Thinly sliced Parris and Buttercrunch lettuce (that I grew at the farm!)

 and Pea Greens, Carrots, and Radishes from the Farmers Market -- Spring by the bite!

Easter Eats Continue: Gingery Garlic Tofu with Broccoli and Rice

I was especially proud of and thankful for my aunt this Easter and reminded, again, of how lucky I am as a vegan to have such supportive family and friends.  Although I certainly would have been quite content with a plate full of the many delicious veggie or veg.-friendly sides (like her amazing focaccia), my wonderful aunt also tried her hand at making tofu for what, I believe, was her first time!   Way to go! Not only did I get to have some of that specially prepared dish on Sunday, but we also got to enjoy it outside in our gazebo (affectionately known as the "gabeez" from an early christening by my grandma) on a warm spring evening.

Gingery Garlicky Tofu with Broccoli and Brown Rice

My aunt found the recipe on the Whole Food website.  She used half a block of tofu and the entire marinade recipe; when I make this again, I will use the entire block of tofu but the same marinade amount (as written), because there was plenty of marinade.  To augment our leftovers, I made 2/3 c. brown rice according to the package directions and thinly sliced one broccoli crown.  I sauteed the broccoli in about 1/2 T. of garlic oil over med. heat and, after about 2 min., added a drizzle of maple syrup, some crushed red pepper, and pinches of s/p, so that my additions would match tofu in flavor.  What a quick and healthy dinner for us!  Thanks again, Aunt S.!

I hope my aunt's success will also inspire you to try your hand at making a new vegan dish or ingredient;  this week, I am going to try -- mustard greens!  Stay tuned to see where they take me in the kitchen!

Testing, testing... VegNews and Carla's New Cookbook

Reading, to me, is like yoga and cooking -- wonderful for the mind and soul.  As many of you know, one of the events I most eagerly anticipate is the arrival of a treasured journal in my mailbox; similarly, the library (especially when my hold requests are in) is like perpetual Christmas morning.  Recently, however, the joy of the former has been a source of concern rather than the usual uplifting experience.

A Test for the Community
As I have mentioned before, the sense of community I've felt since becoming a vegan was an unexpected, but encouraging and inspiring accompaniment to my lifestyle change.  This communal spirit emerges in blog readership and posting, support for emerging vegan voices, and united effort in confronting issues -- from saving an animal to trying to get a vegan chef on ANY big name cooking channel.  In the face of the ubiquitous "'vegetarians just don't understand'" or even vegans "like bacon" etc., this community does its best to focus its collective efforts on forward movement through education, activism, and darn, delicious eats.  Thus,  when a powerhouse in all aspects of this lifestyle, VegNews, compromises its integrity and, to make matters worse, initially attempts the same sort of corporate cover-up that it would give a public "stick" to (if not full expose!) were it another organization, publication, or entity, the impact is even more detrimental to the vegan cause (full story here).  Thus, it was with a heavy heart that I found the latest issue of said magazine in my mailbox last week.

I had just read about the scandal when I received it; I had also read how the community was responding and reacting.  I wanted to stay positive that the magazine would do the right thing and actually, truly issue a heartfelt apology (see apology via full story link above); I tried to ward off my cynical feeling that the apology only came because the initial brush-off only worsened the backlash.  I either consciously or unconsciously hid the magazine under a pile of other "stuff."  More than a week after all of this has occurred, I have managed to unearth the magazine if not open it yet, but I hope to do so today.  The damage from this incident to the strides this community has made in terms of public recognition, awareness, and acceptance has been done.  Although I will unfortunately bring more skepticism to my reading chair with subsequent issues, this situation has made me want to become an even more vocal advocate in the vegan community.  Perhaps, in the wake of this upset, other members, like me, will be more willing to speak up and keep all community members, leaders, or resources, focused on what it means to live this lifestyle and responsibly support its efforts to the best of our abilities.

Testing in the Kitchen

Kidney Bean and Sweet Potato Chili

First slicing of the Stuffed and Rolled Seitan Roast

Plated Roast with "Smoked" Gravy and my Maple Glazed Broccoli and Brussels
(Sub veggies for salad, sweet potatoes, asparagus, and homemade focaccia
and you have my AMAZING Easter dinner -- Thanks Carla and Mills Fam!)

Remembering the Cup
Have you tried this practice  yet?  Here are some of my recent goodies:

As always, the fur children (they enjoy sunbathing together in the yard)
 -- and yes, the SUN!

Purple and White Pansies Planted with the Hub

Italian Feast -- prepared by the hub (while this lady enjoyed a glass of wine
 and one of her recently retrieved gifts from the library's hold shelf)

What's in your cup?

Filling the Cup and Grilled Sweet and Sour Skewers

On Sunday, I finally felt well enough to get back on my mat; although the class was fairly gentle, I found it difficult to be gentle with myself.  I didn't feel strong or focused; I couldn't leave my worries or to-do's at the door.  As usual, the teacher seemed to have sensed my state, as her guidance throughout class and our  homework assignment (which, as she says, is between the student and the universe) was fitting.

The homework seemed to echo a strategy outlined in a May 2011 Yoga Journal article about fostering positive perspective.  Here it is: pretend to have (or literally do so, if the tangible helps you) a cup that symbolizes you.  Each day begins with an empty cup; instead of filling it with both the positive and negative in the day, fill it with only the positive and remove the negative.  As I recall, YJ mentioned beginning this perspective-changing process by physically putting notes into the cup, reviewing them at the close of the day, removing any negatives that may have slipped by, and then emptying the cup to leave the past in the past and begin the new day with fresh perspective.   This, in a nutshell, is what our teacher assigned us to do -- keep the positives with us and begin each day anew.

In today's post, I'd like to share some positives that seem to appear on a daily basis in my cup.

+ My sister-in-law, Lizzie, truly inspires me.  She has got to be having the most challenging pregnancy ever and is currently in the "penthouse" (as she calls it) of Labor and Delivery at her hospital, despite having many, many weeks to go until her due date.  Still, in her daily updates, she focuses on the good, even if it is just the simple joy of sitting on a couch in her hospital room, instead of prone on the bed.

+ Thoughtful and open omnivores:  I know that I am lucky.  Since I chose the vegan lifestyle, I have had wonderful support from family, friends, and even acquaintances, who not only enjoy my sometimes unusual dishes but also prepare veg.-friendly dishes for me.  I know, however, that not everyone who has made this choice has had a similar experience.  This weekend, I was reminded again of this positive in dining with my neighbors.    Since becoming closer to Ken and Peggy, I have been continually blessed by their willingness to try my dishes (yay Ken!) or find favorite recipes that will work for my dining pleasure (yay Peggy!).  Thus, it is Peggy's Sweet and Sour Sauce (from her well-worn copy of a Better Homes and Gardens cookbook) that marinaded our kabobs this weekend!

Peggy's Sweet and Sour Sauce (with slight adaptation from the aforementioned) 


This sauce goes a long way -- it marinated between 16-20 kabobs total (with sauce left for dish drizzling, if saved post marinating and skewer brushing).  Peggy gave me a half-batch that she had made, so in full disclosure, I didn't make this myself.  However, I CAN guarantee deliciousness; the hub had TWO portions of TOFU (not usually his fave) and veg -- it is that good.  Notes: it is very soy sauce forward, so I'd suggest starting with 1/4 c. and increasing to your preferred taste.  The other suggestions here are things I might try when I next make it myself.

1 T cornstarch
1 T cold water
1/2 c. sugar (consider 1/3-1/2 allotment with agave or maple syrup, if you are off refined sugar)
1/2 c. soy sauce (tamari, etc. as you prefer)
1/4 c. vinegar (red wine used here)
1 clove garlic minced (I might add two next time, since I'm garholic.)
1/2 t. dried ginger
Black pepper

For the sauce:

1. Mix the cornstarch and water together to dissolve the cornstarch fully.
2. Stir together with remaining ingredients.
3. Then, microwave at 1 min. intervals until sauce has thickened; Peggy says this takes about 4 min.  You could also thicken this on the stove.

Skewers:

If you have the metal skewers, you are good to go.  Otherwise, don't forget to soak the appropriate number of wooden skewers in advance (maybe 3-4 hours).

1 red bell pepper, de-seeded and cut into chunks
2 portabello mushrooms, cut into chunks
15 (or so) grape tomatoes
1/2 block of extra firm tofu, pressed and then cut into skewer-friendly chunks (about 12-16)
1 onion, chunks

1. Combine bell pepper, tofu, onion, and tomatoes in a bowl with half recipe of marinade (or double above allotments to use full amount); let deliciousness meld for about 45 min.  Add mushrooms, stir, and meld for 15 more min. (I suggest the separation because we did them all together, and I thought that the mushrooms, because they suck in everything, took more than their share of flavor.)

* 1 c. short grain brown rice -- prepare according to package directions.  This prep usually takes about 30-35 min., so you can do it ahead of time and just set it aside if you are fine with lukewarm or start it now to complete its cooking (approximately) when skewers are done.

2. Thread as you choose onto soaked skewers.  We like to alternate items.  Prepare grill.

3.  Grill skewers on med.-low, brushing them with remaining marinade as you turn them every five min., for about 20-25 min. total.

Now THIS is what I call tailgating. :)

Grill -- YAY!

Served on top of steamed brown rice -- please and thank you.

+ And last, but in no way least, simple pleasures:

Fur sibling love on a cloudy, but warmer day

The first tulip that blooms

Peas (look by wooden stake) and radishes rising

My first harvest -- remember that shot in early March of a just planted bed?

 Here is arugula and spinach from that very place at the farm!

Whether you use this tool on a daily basis or on occasion, I hope that thinking about the figurative cup helps you refocus on the positive, as it has helped me.  Maybe, you can just leave your favorite cheery cup, mug, glass out as a daily reminder or post a picture drawn by one of your favorite child artists.  Whatever you choose, try to remember that each day arrives full of positive possibility.

Healing Garden Soup

I'm not sure the picture does this meal adequate justice, but eating a bowl of this soup is truly like eating a colorful garden and is equally nutrient-rich.  Yay!  I made this as a first real meal after being sick for the past two days (now you know the reason for such post catch up); it has an easy smidge of kick but is warming and filled with veggie goodness.

Serves: 8+ soup bowls

1 large fennel bulb, roughly chopped
1 large onion, roughly chopped
4-5 cloves of garlic, roughly minced
4 celery stalks, roughly chopped
4 large carrots, roughly chopped
about 1.5 c. frozen chopped butternut squash
8 c. prepared veg. broth or 8 c. water (3-4 t. boullion, which is less than pkg. instructs)
3/4-1 c. short grain, brown rice (rinsed)
1 8 oz. container baby bella mushrooms, finely diced
3-4 oz. arugula
salt, pepper, red pepper

1. In a large soup pot, heat 1-2 T. of olive oil (just enough to lightly coat bottom of pot) to med.-high heat.  Then, add fennel, onion, garlic, celery, and carrots.  Flash with salt and pepper. Cook for 3 min.  Add butternut squash; cook for another 5-7 min. until onion begins to become opaque.

2. Add water and rice.  Bring to a boil; then reduce to med. low and simmer for  40 min. or so until the rice is cooked.  Stir occasionally; midway through, flash some red pepper in (about 5-6 turns of the red pepper grinder).

3.  Once rice is cooked, taste for seasoning; you should taste veggie flavors with a very slight hint of pepperiness.  Add mushroom and arugula.  Turn heat to low; serve when arugula is wilted but still green (about 3-5 min.) and everyone is ready (uhm...).

'Tis the Season...for Grillin'!

Lately, blogs and cooking magazines have been filled with Spring produce and accompanying recipes.  When I saw some lovely asparagus in the grocery store, I found myself overcome by my need to have it and by my mind racing through all of the possible preparations.  But then, it was warm, the BBQ called, and again it was reiterated to me -- sometimes, simplicity is best.

Grill supervisors

I try not to eat a lot of processed foods, but sometimes, I just enjoy a grilled Smart Dog.  With grilling in the plans and leftover garlic biscuits already made , cooking the asparagus inside just seemed silly.  Although I had eaten it grilled before, I wanted to make sure that we didn't lose any stalks or flavor with too much marinade or fuss.  So often, asparagus seems to get buried by anything else in a recipe.  Here, we just brushed the asparagus lightly with garlic olive oil and flashed each side with salt and pepper.  Each side was grilled for approx. 5-7 min. until crisp-tender and grill marked.  YAY!  (Side note: the biscuit recipe rocks and is very quick and flexible;  I omit cheese and butter topping, and  add 1 hearty t. garlic powder and 1-2 t. dried basil.)

In addition to grillin', testing for Carla's Quick and Easy Vegan Slow Cooking dominated our dining experience this week.  More yum!

Roasted Cauliflower and Carrot Dal
(with addition of broccoli, because I love green food)

Italian Barley

Creamy Leek and Almond Pasta with Roasted Brussel Sprouts
(Who knew you could do pasta in a slow cooker?)

QUICK AND EASY VEGAN BAKE SALE by Carla Kelly: Insider Edition

Click here to order Quick and Easy Vegan Bake Sale!

 Though they probably didn't know my Veganniversary was this month, Carla's publishers did send me a present -- my copy of Quick and Easy Vegan Bake Sale!  WOOHOO!  As I mentioned in my last post, Carla's acceptance of me, as a newbie vegan and cookbook tester, was one of my first exploratory steps into the vegan lifestyle.  For being such a welcoming member of the vegan community and a patient, knowledgeable mentor in our shared cyber kitchen, I will never be able to thank her enough; as for this cookbook, my tummy and those of many, many others will be continuously grateful for years of delicious eats to come.

Before Quick and Easy Vegan Bake Sale was published, I repeatedly returned to several of the recipes, even after I'd already tested them and despite the concurrent amassing of a substantial vegan cookbook library.  Furthermore, I have repeatedly denied satiated, yet clamoring, mobs begging me for the unreleased recipes, yet satisfied others by remaking their new favorites upon request.    In anticipation of this cookbook's release, people have also asked me what recipes they may have tried before, so that they could make them again upon purchasing their copy of the cookbook.  These events, I think, are the best review a cookbook could possibly receive; for any cook in any kitchen, "We want the recipe, we want more, we cannot wait!" validates the effort and satisfies the soul.  And this is what I heard about the QEVB recipes...again and again and again.

Here are the items that I tested as they appear in the cookbook:

*   Some of my favorites.  (Let it be known that I only allowed myself to mark one per category, since when I started marking them, I noticed that I was marking all items in a category.)

** Some favorites requested repeatedly for remakes.

Bars, Slices, and Squares

Agave Crackle Cakes

*Banana Chocolate Chip Biscotti

Lemon Bars

Biscuits, Scones, and Loaves

* Apple Tea Loaf

Straight Up Spelt Banana Bread

Cakes and Cupcakes

Espresso Chocolate-Chip Coffee Cake

*Mango, Pineapple, and Mint Upside-Down Cake (both versions :))

**Citrus Bundt Cake

Cookies

Cocoa Oatmeal Cookies with Cocoa Nibs

*No Bake Chocolate Truffle Cookies

Muffins

Apricot and Cranberry Muffins

Parsnip Orange Muffins

*Pumpkin and Cranberry Muffins

Pie Crust

Pecan Pie Crust

Pies, Tarts, and Handheld Pastries

Coconut and Pecan Chocolate Pie

Sticky Nut Pie

Individual Baklava

*Raspberry Clafouti Tart

Vanilla Creme Puffs 

Sweet Potato Pie

White Balsamic Fruit Tart with Jam Glaze

Sauces and Toppings

Crazy Whipped Topping

Drizzle Icing

Ganache Style Chocolate

Savory

Arugula Tart

*Asparagus, Pine Nut, and Roasted Garlic Quiche

From Scratch Cheesy Straws

Irish-Inspired Soda Bread

**Mini Sausage Rolls

Pea, Tarragon, and Cream Cheese Tart

Roasted Garlic and Peppercorn Crackers

Yeasted Treats

**Garlic Flatbread

*Savory Pinwheels: Caramelized Onion and Roasted Garlic

And if the audience reception and partial recipe list hasn't tantalized you enough, how about some visuals?

Roasted Garlic
and Peppercorn Crackers

Sweet Potato Pie

Cocoa Oatmeal Cookies
with Cocoa Nibs

Mango, Pineapple, and Mint
Upside-Down Cake

Oven Potato Farls

Coconut and Pecan Chocolate Pie

Roasted Garlic Flatbread

Vanilla Creme Puffs

Raspberry Clafouti Tart

Apple Tea Loaf

Quick and Easy Vegan Bake Sale, Carla Kelly's first of (hopefully) the many cookbooks to come, is not just another baking book: it is a varied collection of yum that will unite, guide, and inspire all ages and dietary lifestyles in the kitchen and at the table. Whether you are a vegan/kitchen newbie like me, need allergen-conscious or kid-friendly recipes, desire a compilation with both sweet and savory, or just want a vegan cookbook with diverse recipes, helpful tips, and humorous accessibility, Quick and Easy Vegan Bake Sale is the book for you.  From making these recipes and using the suggestions and guidance, I didn't just enjoy luscious cakes or creamy pies; I became more confident about making baked goods, even creating my own recipe variations, and have encouraged people to open their minds to vegan eats.  Yes, this cookbook is that good.  Check it out -- and ENJOY!