Vegan

Archive for the ‘Vegan’ Category

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

Smashed Potatoes with Olive Tapanade

Last Sunday we found ourselves in a not to far, large wooded park. It’s a treasure to have parks like this when you live in an urban area and we find ourselves there pretty often. This one is lined with lots of trails, through tall cedar trees and cliffs that overlook the puget sound. This day however, we were there for more than just the scenic beauty and fresh air, we were on a mushroom hunt.

Have you ever gone mushroom hunting? This was my first. I lived in five acres of densely wooded land when I was growing up, and always admired the mushrooms I found for their silent beauty and fairy tale-like mesmerization, but never had I dared to pluck one from the ground, stow it in my pocket, and bring it home to eat. I had heard the stories of mushroom poisonings or hallucinogens that can happen if you have no idea what you’re looking for, so I treaded on the safe side and instead felt humbled in their presence.

Following the foragers number one rule “never eat something unless you are 100% sure what it is,” we joined a friend who knows what he is looking for. We followed the trails until we came to a few spots where he picked chanterelles in the years before. Then it was into the bushes and over fallen logs, each step sunk into pine needle and mossy ground. We were out there for hours, but it only felt like we had just begun. We came out with only two mushrooms; one for him and one for us.

We were expecting so much more, but it was thrilling and so natural to just be out there that I didn’t even care once we got home. I held the chanterelle close to my nose and took in the earthy forest smell, then sliced into it, sauteed it in a little butter, garlic and herb mixture and served it on a slice of toast. It was delicious and enough. At least until we forage for more.

There are so many things that are seeming to come back into our lives these days. Foraging, a forgotten hunt and gather, that our ancestors relied on for food and livelihood is one, but also print. The one tool that has been around for centuries and is used to tell stories, send letters, document, enjoy over a cup of coffee or tea, and line itself up on bookshelves. None of these things are going away per se, but less and less are becoming tangible things. I like when I can touch something and write my own notes in it, or the thrill of finding my own grandmas handwriting on a scratch of paper.

There has been a decline of print magazines because everything is going online these days, but there are still a few who have claimed it is not yet gone and are paving the way. Wilder Quarterly is one of those magazines. Here’s a little of what they’re about from their website:

“Wilder Quarterly is a publication for people enthralled by the natural world. In our pages you’ll find green thumbs, rooftop gardeners, foodies and chefs, seed savers, architects, hobby farmers, horticulturalists, innovators, amateurs, and experts. Just your everyday mix of growing enthusiasts. Wilder is ‘life through the lens of the growing world’— indoors and out, culture, travel, food and design. Published seasonally for this generation of growers and the next.”

The first thing I noticed, besides the beautiful cover shot, was the paper choice. This may not be something many people think about, but coming from a design background, it kinda means a lot to the whole experience. Inside, every single image or drawing is absolutely beautiful and pulled from talent all over. I found myself curled up with each story and took away knowledge of subjects I never new I was interested in. There’s a handful of recipes mixed in throughout and I pulled out this one to share with you here. A lovely recipe for smashed potatoes that get a golden crunchy crust and are topped with a briny salty olive tapanade. I served mine over a bed of arugula for a light salad meal, but they would be the perfect starter to any meal if you have a few people around to share with.

Smashed Potatoes with Olive Tapanade
Recipe by Francis Mallmann’s Seven Fires of Argentina via Wilder Quarterly: Fall 2012 Issue

for the tapanade
1 cup kalamata olives, minced
2 tablespoons capers, minced
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons fresh thyme
1/2 cup extra virgin olive oil
fresh ground black pepper

Mix everything together in a bowl and allow to stand for a while to blend. You can whiz everything in a food processor to make it easier. Don’t skip the lemon zest and juice. They are delightful in this.

for the potatoes
about 1 1/2 lbs. of waxy small red or white potatoes
2 tablespoons red wine vinegar
1 bay leaf
6 black peppercorns
salt

Wash potatoes. If not uniform in size, cut to size and boil, with all added seasonings, until tender. Drain and discard seasonings. Allow the potatoes to cool slightly, then gently crush them with your palm so they break open, but don’t bust them apart too much.

Heat a heavy skillet over medium-high heat. Cast iron works beautifully for this. Add a small amount of butter and oil and swirl to coat the pan. When hot, place potatoes in a single layer in the pan. Cook 10 minutes or so, until a good crust forms on the bottom. Dot the top with about 1/4 cup of the tapanade, and carefully turn the potatoes over. Allow to cook on the other side for an additional 5 to 10 minutes. Serve with tapanade on the side.

*Full disclosure: Recipe re-printed with permission from Wilder Quarterly. I was not paid to endorse Wilder Quarterly, but all photo’s, text, and opinions are my own.

Gluten-Free, Salads, Sides, Vegan, Vegetables

Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote

A couple weekends ago, some girlfriends and I hopped on I-5 heading south for a 2 1/2 hour drive. Our destination; The Cedar Grist Mill. The oldest working water powered flour mill in the state. The September afternoon was bright and sunny, it felt like a much needed mini road trip. The mill is completely volunteer operated, so the hours are limited, but the setting is absolutely beautiful and arriving a little early was nice because we found ourselves exploring around the riverbank.

We were given a tour and complete history by a charming man in overalls named Fred. He even went over the health benefits to eating whole grains vs. processed ones. I was completely blown away at the whole process of how flour was milled in the late 1800′s. The whole system is massive, yet so utilitarian and simple in design. There were huge belts that wrapped around all sorts of large gears and when the water tank was full all you had to do was turn a large wheel to open the water flow and the mill was off and running, at least until the tank emptied. It even powered some of the electricity. I kinda wanted one.

That day there were two different flours milled, soft wheat and hard red wheat. Other times they grind cornmeal as well. We crunched on the different wheat berries and the flavor was incredibly distinct between the two. The sacks of flour Fred handed out at the end were warm and really fragrant. For a small donation we each took home a bag of the soft wheat, which is considered perfect flour for pancakes or scone making. Fred mentioned that he himself enjoys a short stack several times a week. I think I know why he volunteers! I couldn’t resist taking the guy up on his pancake suggestion.

I’ve made many whole wheat pancakes before, but there was absolutely no mistake about the difference in taste when I used the freshly milled flour. I wish I had one of these mills closer by, because it makes such a difference. I added in some ground walnuts to the batter and topped them with warm brown butter apples. Perfect for the crisp mornings we’ve been having. Have you ever used freshly milled flour before? And what did you make?

Whole Wheat Walnut Pancakes with Brown Butter Apple Cinnamon Compote / makes 8-10 pancakes

1 1/4 cup whole wheat flour
1 cup walnuts
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs or 2 flax eggs (2T. flax meal mixed with 6T. water)
1 cup almond milk
2 tablespoons apple sauce
1 tablespoon maple syrup

apple compote
2 tablespoons unsalted butter
2 apples, peeled, cored and sliced into wedges
big pinch cinnamon
maple syrup

Place the walnuts into a food processor and pulse until the walnuts just start to become flour-like. Don’t go too far or you’ll end up making walnut butter. Place the ground walnuts, whole wheat flour, baking powder, baking soda, and salt into a large mixing bowl and whisk together.

In another bowl whisk together the eggs, almond milk, apples sauce, and maple syrup. Pour into the dry mixture and whisk just until everything is wet. Let sit while you prepare the apples.

Start heating the pan you’re going to cook the pancakes on, that way it’s good and hot. In another large skillet or frying pan melt the butter over medium heat. Once melted, watch (and smell) closely for little flecks of brown and a nutty smell. Once this happens add the apple slices in one layer, sprinkle with a little cinnamon and let sit for 4-5 minutes, or just until browned on one side. Flip and repeat on the other side and let it get golden. Lower heat and drizzle in a bit of maple syrup. Keep warm over a low heat until the pancakes are finished cooking.

Pour the pancake batter, about a quarter cup at a time, into the hot skillet. Cook until the edges are set and there are lots of air bubbles surfacing. Flip and cook until the other side is dark golden brown. Keep warm in the oven. Serve with the apple compote and more maple syrup.

Breakfast, Fall, Fruits, Grains, Vegan

Pear Spice Granola

It’s only been 5 months, but I think we’ve fully settled into our house. Or at least the idea of being in this place for the long haul. I already know most of the creaks in the floorboards, the way certain drawers in the kitchen need to be pushed in just a little harder, and the way our open slot mailbox will always deliver very crumpled mail. It feels good. Really good. However, I don’t think I’ve ever mentioned our neighborhood.

We live a few blocks up from downtown. The city used to be the hub before Seattle ever was, so the houses in our area are old with lots of character. Ours was build in 1900, with a large garage that’s even older and was apparently at one time the main house. I read somewhere that back then people would plant fruiting trees in their yards when they first settled. They knew they may never get to enjoy the fruit themselves, but that the generations after them would and that thought alone was enough reason for them to plant.

Our yard has a giant, very old, cherry tree. Next door there’s another one. Behind us there is a pear and plum tree. Between the neighbors and us, we probably harvested over 50lbs. worth of plums. For two weeks there was plum butter, plum sorbet (a recipe that was too good not to share, but time got away from me… next year), plum crumble, and finally a freezer currently stocked with frozen plums. On the other side of us there are more apple and pear trees. If you can say anything about the generations that lived here before us, it’s that they must have loved the community and they must have loved food.

This is how I feel about our neighbors. Every single person we’ve met on our street has welcomed us. They’ve shared their knowledge on what they know about the area. We’ve had outdoor backyard movie nights and day hikes with the incredible couple next door. We gave away zucchini and squash and this week received a bag filled with pears. Our area doesn’t exactly have the best reputation, but that’s because most people look at it from the outside. This is a community that watches out for each other, shares, sits out on their front porches until the sun goes down and greets every passerby. In a generation where many people have never even talked to their next door neighbors, I’m happy to call this area home.

These were the pears from the tree next door. I think they’re beautiful in a rough and old-time way. They weren’t getting eaten fast enough so I made plans for pear sauce, made just like this apple sauce and the rest were made into pear chips. This granola is made up of several steps before you actually get to the granola making part, but I think it’s worth the effort. You can do it in stages, which makes it easier. Make a big batch of pear sauce and dried pear chips, then get to the granola another day.

Full of toasty walnuts and hazelnuts, and warm spices, it feels like a bowl of Fall. Alternatively I think it would be great made with applesauce and dried apples chips and they’re easier to find pre-made if you don’t want to make your own. This granola isn’t super sweet, but it’s great paired with yogurt for breakfast or if you shave in a bit of dark chocolate and serve over vanilla ice cream it makes an excellent dessert.

Pear Spice Granola / makes about 5-6 cups
I made dried pear chips similar to this method, but without the sugar or spices and pear sauce exactly how I made my homemade apple sauce.

4 cups rolled oats
1/2 cup walnuts, roughly chopped
1/2 cup hazelnuts, roughly chopped
2 tablespoons flax seeds
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/8 teaspoon ground ginger
pinch sea salt
2/3 cup pear sauce
1/3 cup maple syrup
2 tablespoons olive oil
1/2 cup dried pear pieces

Preheat oven to 325F. Line a baking sheet with parchment paper.

In a large bowl combine the oats, walnuts, hazelnuts, flax seeds, spices, and salt.

In a smaller bowl mix together the pear sauce, maple syrup, and olive oil. Pour this mixture over the rolled oat mixture and stir until everything is wet and well combined.

Spread out onto the baking sheet in an even layer. Bake for 20 minutes, stir, then bake for another 10-15 minutes or until golden brown. Watch carefully after stirring to avoid burning. Let cool, add the dried pear pieces and store in an air tight container.

Breakfast, Fall, Fruits, Gluten-Free, Vegan

Good Things Grow

healthy recipes & photography