Gluten-Free

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Spicy Tempeh with Wilted Chard & Yogurt

Can I tell you something? It may be obvious that I have not been posting with the usual frequency I used to, but I promise, this is still a favorite place for me to come and share recipes, stories and thoughts. But life has been busy. Like, busy busy. And when I do find a moment where I’m not focused on finishing up a wholesale order or designing someone’s logo, I kind of want to just be outside with my husband, curl up and read a book (finally got around to finishing this one), a magazine, or plant something in my garden. And you know what, I’ve become ok with that.

There was a time when I thought you dear readers would stop being interested and move on if I wasn’t posting at least once a week, never mind those who carve out 2, 3, or more posts in one week! Whew, that would exhaust me this moment in time, but I do admire those who do it. I want to thank you for continuing to read, make my recipes, to ask me questions and give such positive feedback. You are becoming my main reason for showing up and I’m enjoying the conversations we have.

Our business has been slowly growing (5 years this May!) and I’m constantly blindsided how running a business can be such a deeper insight into my own personal strengths. How I can choose what it is I do everyday, but have the little voice in the back of my head tell me that “the choice may be mine, but not to give it too much slack”. December and January came and went so fast and for a person who loves to cook and eat good food, dinner did not make it to the table many of those nights. If it did, it most likely wasn’t even thought about until 8:30pm rolled around and it became such a rushed event of tossing whatever was in the fridge into a bowl and calling it a meal. Oh, they were quite the creative months ; )

I’ve been realizing that through those months I was barely ever picking up a cookbook. I was literally fueling and sustaining my hunger first, rather than inviting new and fun ways to prepare and enjoy a meal. It definitely gave me new ideas when cooking in this way, but when I received a copy of Martha Stewart Living’s new cookbook, Meatless, I was wishing it had been there on those nights when I didn’t want to create something fancy. I would have loved someone/something to just tell me what to make and lets be done with it, knowing the outcome would be different than the last repeated nights dinners and still taste good. Maybe some of you have those kind of weeknights as well. It’s a beautiful, full–color book, with over 200 recipes and if you are trying to limit your meat intake or just looking for more healthy weeknight dinner ideas, I’d suggest you start with this book. It has some very basic recipes, but there are also many creative salads, soups, pizzas and one pot dinner ideas that I can’t wait to try.

I started with this spiced tempeh, wilted chard and yogurt dish. It’s relatively quick once you’ve gotten everything chopped up and ready to throw into the pan. I replaced the tofu with the tempeh, for the simple reason that I had it on hand and I kind of prefer it to tofu. However if it’s new to you, it is a weird one, that’s for sure! Basically it’s soy beans that have been soaked, de-hulled and left to soak and ferment, forming a little cake. Sometimes it can get this bloom of black on it’s edges, but it’s totally safe to eat. The taste is quite different from tofu, but it’s much firmer in texture, easier to digest and has a higher protein, fiber, and vitamin content then tofu. It’s probably an acquired taste, but for what it’s worth, my husband who doesn’t like it as much as I do, said he really enjoyed it served in this dish.

Spiced Tempeh with Wilted Chard & Yogurt / serves 4
Adapted from Meatless

I made several substitutions to the recipe, replacing the tofu, spinach, and low-fat yogurt for tempeh, rainbow chard and whole milk yogurt.

2 tablespoons sunflower
2 8oz. packages tempeh, cut into 1-inch cubes
coarse salt
1 onion, diced
3 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/4 teaspoon mustard seeds, crushed
pinch of crushed red pepper flakes
2 bunches rainbow chard, stemmed and chopped
2/3 cup plain whole milk yogurt
2 cups cooked brown rice

In a large cast iron skillet, heat 1 tablespoon oil over medium-high heat. Add tempeh (or tofu) and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.

Heat remaining tablespoon oil in a large pot over medium heat. Add onion and garlic and cook stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add chard (or spinach) and cook, stirring, until just wilted, 2-3 minutes.

Remove from heat and stir in yogurt. Season with salt and stir in golden tempeh. Serve with rice on the side.

Fall, Gluten-Free, Grains, Proteins, Vegetables, Winter

Chocolate Pudding

There is something incredibly comforting about the word pudding. Maybe it’s personal for me, but instantly my thoughts drift to grade school years. On weekends or days home early from school I could pull from the kitchen cupboard a JELL-O pudding box, whisk in 2 cups of cold milk, pour the mixture into 4 equal sized cups, and refrigerate for the 30 or so, very long minutes, until I could finally dive my spoon into the creamy dessert of my choice. Always chocolate or vanilla.

What’s funny to think now is that I was a complete pudding snob. I remember the little snack packs moms would send their kids to school with. I know we always had a few in the fridge too and my little sister would eat them, while I preferred the little applesauce ones. I remember thinking they tasted like plastic. No contest against my making it from scratch (aka instant scratch) version. In fact, I’d probably have the same thoughts if you were to hand one to me now and I’d graciously decline your pudding cup offer.

Real, from scratch pudding however, offers up a little something more. A thicker, creamier texture, with zero after taste of anything you can’t quite put your finger on. Actually, I was quite surprised to discover I hadn’t already posted a pudding recipe yet. This ones a keeper though. It’s also vegan and gluten free, but you’d never know.

Chocolate Pudding / serves 4
If making this for a gluten free friend, please make sure your cornstarch is certified gluten free to prevent any cross contamination.

1/3 cup cane sugar
3 tablespoons cornstarch
1/4 teaspoon fine sea salt
2 1/3 cups light coconut milk
6 oz. dark chocolate
1 teaspoons pure vanilla extract

Combine the sugar, cornstarch and salt in a medium saucepan. Use a sift for the cornstarch to remove any lumps. Turn heat to medium and slowly pour in the coconut milk, whisking constantly so the mixture stays clump free.

Heat the milk mixture over medium heat, whisking every so often, until it starts to softly bubble and thicken, about 8-10 minutes. Once you see little bubbles, stir constantly to prevent from burning. Stir in the chocolate and continue to cook for another 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla extract. *Optional, at this point you can also choose to pour your pudding through a fine mesh sieve. It’s not necessary, but if you stepped away from the stove a moment too long, or you want to eliminate any chance of clumps, this will do the trick.

Divide pudding into 4 small bowls or remekins. Cover with plastic wrap directly on surface (to prevent skin from forming on top) and place in refrigerator for 1 hour or until chilled.

Desserts + Sweets, Gluten-Free, Vegan

Cauliflower & Lentil Salad with Crispy Lemon Zest & Carrots

I (again) have grand ideas about gardening this year. Seed catalogues, detailed spread sheets, and gardening books have been strewn about our dining table for the last two weeks. One evening, I looked up from my barricade, laughing and told Scott, “it feels like I’m in school again”. Although, lets be real, I probably never studied with this much enthusiasm when I was in school.

Growing at least some of our food is something I’ve been doing for the past 4–5 years now, but it’s still something I’m learning; possibly something I’ll forever be learning. When we moved last May, I realized that the idea of a Spring garden was out of the question. That still didn’t stop me from telling Scott we must put in four garden beds, 2 weeks after moving in, because I didn’t want to miss out on the Summer and Fall season. Our new neighbors watched as we built them out of some scrap wood we had and filled them, shovel full by shovel full of dirt. It was quite a lot of work, but it paid off when the lettuces, zucchini, cucumbers, greens and tomatoes shot their green leaves and vines up and set fruit.

Towards the end of Summer, we put in a low picket fence, ripped out our small front lawn and mulched the top with cardboard, leaves, and other composted materials. It’s ugly now, but the plan is to turn it into an edible and ornamental garden. The walkway will be lined with lavender, rosemary, and thyme, spreading into various other herbs, blueberry bushes, edible flowers, a rainbow of quinoa, and various other vegetables that need more room to spread than the garden beds in back will allow.

This brings me to cauliflower. I have no idea why, but this is the one vegetable I’m scared to grow on my own. It’s large milky white, green, or orange heads seems like something best left to the pros. I think it mostly stems from when I once grew broccoli and as soon as the green heads started forming they were infested with hundreds of aphids. I know this was something that maybe could have been prevented, but I’m not so sure I eat enough cauliflower to take the risk in my small garden space for it.

However, this salad may have changed my mind. Roasted cauliflower, like pretty much all roasted veggies, takes on a whole new vibe from raw or steamed, and roasting is pretty much my go–to when faced with the question of what’s for dinner tonight. But I don’t often take it further than a little salt and pepper, maybe an herb or two as well. The combination of fresh parsley leaves, lentils, capers and crispy lemon and carrots take it from routine to something I’d serve to friends. It now has me questioning if cauliflower has finally earned its right in a section of my garden. If you’ve had success in the NW with cauliflower, please let me know! Otherwise I’m still fine with picking it up, with new enthusiasm, at my local co-op or the markets once they start up again.

Cauliflower & Lentil Salad with Crispy Lemon Zest & Carrots / serves 4
This is basically vegan, but I was out of a neutral cooking oil and didn’t want to heat the olive oil over high heat without adding butter. If you are vegan, this is an easy change. I’ve also added an extra carrot to the list of ingredients, as the single one I used was not nearly enough.

1 cup cooked French lentils (or 1/2 cup dried)
1 large head cauliflower, cut into medium-small florets
olive oil
2 carrots
1 small lemon
knob of butter
large handful parsley, about 1/2 cup packed
3 tablespoons capers
salt and pepper

Preheat the oven to 425F. If you don’t already have some leftover French lentils, cook them now and let them cool slightly while the cauliflower roasts.

Toss the cauliflower florets in about a tablespoon olive oil and spread out on a large baking sheet. Sprinkle on a pinch of salt and roast in the oven for 25-30 minutes or until the cauliflower gets golden brown around the edges.

Meanwhile, use a vegetable peeler (or a zester that makes long strips) to thinly shave the peel off the lemon and use a knife to slice them into small strips. Using the peeler again, thinly shave the carrots into long strips.

Heat the butter and another splash of olive oil in a small frying pan over medium-high heat. Once hot, add the lemon peel and let fry until it begins to turn golden, about 30 seconds to 1 minute. Use tongs to remove lemon peel and set aside. Bring the butter/oil back up to med-high heat and add in the carrot strips. These will take a little longer and, depending on pan size, you may need to do in 2 batches so they can lay evenly on the bottom. Remove and set aside with the lemon peel.

In a large serving bowl, toss the cauliflower, lentils, parsley, and capers with the oil remaining in the frying pan. Squeeze over juice from half the lemon and sprinkle with salt and pepper to taste. Top with the crispy lemon zest and carrots and serve warm or room temperature.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Broccoli & Black Bean Salad

One of the walls in our dining area is painted with chalkboard paint. It’s been a fun way to write little notes and make semi-permanent wall art, but the other day I noticed Scott had drawn up this message: 2013, The Year To:

I’ve often said here that I’m not one for New Year’s resolutions, but I’d be a liar if I told you the thought of them still doesn’t cross my mind. How can it not, especially with blogs these days posting the things they accomplished in the previous year and what they are aspiring to do more of in the year to come. And I think that’s great. Maybe I’m just a little more introverted in my goals then some and feel no pressure to exclaim the next big thing I want to come into my life.

So when I saw the first thing Scott had written, it got me thinking. He wrote “eat pancakes with a fork and knife.” And coincidentally he did that that very morning. I thought about small changes. Changes that may seem minor, but without them the whole picture can sometimes be lost.

In the days that followed, I wrote down a few silly things in the same general category, but then I read about the Peace Pilgram. A lady named Mildred Norman, who in 1953 set her New Year’s goal of walking across the entire country for peace. She left everything behind, except the clothes she wore and called herself Peace Pilgrim. But get this, she walked for 28 years. Twenty eight years people! And not once did she ever use money, she got by on the generosity of strangers. She was quoted saying the following:

“I own only what I wear and carry. I just walk until given shelter, fast until given food,” she said at the time. “I don’t even ask; it’s given without asking. I tell you, people are good. There’s a spark of good in everybody.”

I just love that. She has to be one of the most beautiful and inspiring people I’ve read about in awhile. She also said:

“The world is like a mirror: If you smile at it, it smiles at you.”

This is something I’ve always strongly felt in myself, but never could describe in words, but it’s so true! I feel everyday my strengths and weaknesses, but looking at the world positively and truthfully and genuinely being excited for each new day and opportunity is something I value in myself and others greatly. And I do believe that because I have this outlook I am surrounded by, and meet, so many amazing people.

Norman’s goal was considerably large and life changing the day she made it, but she followed through and spread her important message. I’d love to tell you that my goal is to walk from the west coast to the east in the name of peace, but with a loving husband, family & friends and life I would not want to leave behind, that is not my goal for the year. What I can do, is take away a smaller portion of the whole story; to smile more and see the good in everyone.

Peace and love to you all in 2013.

Broccoli & Black Bean Salad / serves 4
The next day I used the leftovers inside of a couple of warmed corn tortillas and called them broccos; they were delicious. Add in some cheese at the end if you like. I think a nice feta or cotija would work well.

1 bunch broccoli, chopped into bite sized florets
1 cup black beans
1 avocado, cut into small cubes
1 tablespoon white miso
1/8 teaspoon chipotle chile powder
1 teaspoon ground cumin
juice of 1/2 a lemon
salt to taste

Bring a large pot of salted water to boil. Add the broccoli florets and let simmer for about 1 minute or until the broccoli is bright green and slightly tender. Drain and allow to cool slightly under cold water or in an ice bath. Then place the broccoli in a large in a large serving bowl and add the black beans and half the avocado.

In a small food processor or mortar and pestle, combine half the avocado, miso, spices, and lemon juice. Pour over the salad and toss to combine. Season with salt to taste and serve.

Gluten-Free, Proteins, Salads, Sides, Vegan, Vegetables

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing

It was June when I started the brussels sprout seeds inside. I carefully filled little pots with seedling mix and made sure to keep them moist. Soon enough there was a push up from the soil and a little green leaf waving it’s head at me. I coddled these things, taking them outside to get a feeling of the breeze and bright sky they were soon going to be under, then bringing them back in before evening. Soon they were stalky little guys starting to outgrow their pots, but I didn’t have a single place to put them because by that time it was July and the whole garden was filled with plants already given there allotted space. I remember during that week I was either giving lettuces away or eating salad almost 3 times a day just so nothing was wasted and the brussels sprouts would soon have a place to occupy.

Once they were in their new home, I could tell they were happy. Large, dark leaves formed and they seemed to grow taller overnight. I was getting worried that I timed everything all wrong that on top of all the tomatoes, green beans, kale, lettuce, carrots, and parsnips, I was going to have a ton of brussels sprouts to eat too. Not that big of a problem I guess, but I really wanted these to make it at least to October. It wasn’t until September though that I started noticing the little sprouts begin to form right up on top of each leaf. As the days got shorter and colder everything began to grow at a much slower pace, and here I am now, with 8 stalks of big green brussles sprout plants. Granted, the aphid infestation I tried so hard to fend off still took over a few of the sprouts, with a good and thorough cleaning, they were perfectly edible.

I offer you up this gem of a salad days before Thanksgiving, not because I want you to change you traditional Thanksgiving meal, but because I think it offers up a nice balance to the days leading up to and after the big meal. But if you do happen to be looking for that one last salad idea, I think this one would be refreshingly welcome next to your mashed potatoes, green beans, and turkey. Enjoy friends and have a lovely holiday weekend!

Brussels Sprout Kale Salad with Pomegranate, Hazelnuts & Creamy Avocado Dressing / serves 4-6

1/2 lb. brussels sprouts, washed, dried and leaves separated
4-5 kale leaves (I used lacinato kale)
1 celery stalk
seeds from half a pomegranate *how to remove tip below
large handful of hazelnuts (about 1/3 cup), roasted
juice and zest from one small lemon, about 2-3 tablespoons juice
1 avocado
pinch of sea salt

Remove the kale leaves from the center stalk and cut into bite sized pieces. Roughly chop the brussels sprout leaves the same size, place in a large bowl.

Scoop out 1/2 the avocado and place in a small bowl with the lemon juice, zest, and a pinch of salt. Mash with the back of a fork then pour dressing over the greens. Using your hands, massage the dressing into the leaves and let everything sit while you prepare the rest of the salad.

Cube the rest of the avocado, thinly slice the celery and roughly chop the roasted hazelnuts. To serve top the salad with all the last ingredients, plus the pomegranate seeds and give a good toss at the table.

* My favorite way to remove pomegranate seeds without making a mess is to first remove the top where the skin folds up. Then, using a sharp knife, carefully score from one end to the other, making an X through the skin. Just be careful to not go all the way inside where the seeds are. Then grasping each side, give the pomegranate a good twist over a bowl of clean water. The sides should remove without too much trouble, then keeping the pomegranate submerged, use your hands to pull out the seeds and loosen as you go. The white parts will float to the top and the seeds to the bottom, making it easy to separate everything and bonus, nothing gets stained!

Fall, Fruits, Gluten-Free, Salads, Sides, Vegan, Vegetables, Winter

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