Aunt Jeannie's Curry Stew

My husband's aunt made this for our last family Christmas gathering.  If I had brought this stew, I would've been the sole consumptor at the party and would've had to bring the rest of the pot home (which, would've been just fine with me cuz it's so rich, spicy, and yummy).  But Jeannie has a spark about her that draws people in to whatever she does.   I love and admire her.  She's a spunky, crafty, cool lady....a vegetarian, a runner, a custodian of her family and community....and we have a lot of goofy laughs together too, although not nearly often enough. 

This recipe came from a magazine or cookbook from the looks of the copy she gave me.  If and when I find out which one, I'll certainly give credit (and maybe subscribe/buy it).  It has so many of my favorite things in it...it's like Amber in a bowl.  I doubled it and changed a few things, not because the original was not absolutely perfect but just because I had some ingredients on hand I figured would make an equally good substitution, and they did.  We also both add more curry than was called for.

3 Tbsp grape seed oil
2 small yellow onions, chopped
2 tsp garlic powder (or 4 cloves finely chopped)
2 Tbsp fresh chopped ginger
4-oz can mild chopped green chiles (or 2 finely chopped jalapenos)
3 Tbsp  curry powder
Salt & pepper (I used about 1 tsp of salt, and pepper to taste)
2 large sweet potatoes (mine were organic, so I just trimmed and left the skin on), in 1/2-inch dices
29-oz can chickpeas, drained and rinsed
14-oz can coconut milk, well shaken
14 oz almond-coconut milk from a carton (or another can of coconut milk)
2 cups water
1 cup frozen shelled edamame (or frozen peas)
1 cup diced tomatoes, drained

In a soup pot, saute the onion, garlic powder, ginger, and chiles until onion is translucent, stirring occasionally.  Stir in the curry powder and salt and pepper.

Add the sweet potato, chickpeas, milks, and water.  Bring to a boil and then reduce heat.  Simmer uncovered for about 10 minutes, until sweet potatoes are tender. 

Add the edamame and tomatoes, stirring to heat through.

You can serve this over rice, but I love eating it as a stew on its own.  It's hearty and just so delicious - I always go back for seconds...ok, thirds. 

Freezer Brownies

I have lots of aspirations.  I'd like to eat more raw food, I'd like to eliminate refined sugar from my diet (and my family's), and I'd like to be one of those that can stomach (and afford) to pack half the produce aisle into a single green smoothie for breakfast every morning.  Some people's lifestyles are just so inspiring.  But my current standard, as exemplified by my wide-ranging posts (do you want to run a marathon? or go into a sugar coma?  we've got it all...), is "just doing my best and improving my habits as I go."  We're all at different points on our journey; so remember to be patient, kind, and respectful to others who may not share your food philosophies.

This recipe comes from mynewroots.blogspot.com.  I can't even remember what recipe in this blog a friend originally linked me too, but naturally I quickly averted my attention toward the desserts.  My oldest daughter and I tried the "raw brownie" recipe this afternoon.  My ingredients were not as pure (completely raw) as the blogger's (forgive me), but I think the end result was probably pretty close to the intended.  And I'll make them again.  My 10-yr-old wondered if they'd be better without all the nuts...I was thinking maybe ground oats could be substituted.  We also thought maybe some dried cherries would be a yummy addition.  But in the meantime, as is, I'd say this is a good go-to chocolate-craving mommy (adult) dessert, as it's on the dark side of the chocolate spectrum.  And would make a good post-exercise snack too, as it's full of protein from the nuts, and natural carbs from the dates. 

2 cups walnuts
1 cup cocoa powder
1/4 tsp salt
2-1/2 cups pitted Medjool dates

Put the walnuts through the food processor until finely ground. 

Add the cocoa and salt, and then the dates one at a time. 

You'll end up with what looks like chocolate cake crumbs. 

Press into an 8 x 8-inch pan.  I lined mine as directed, but I don't think it's really necessary.  And we actually used about 1/4 cup of pumpkin seeds with the walnuts because we didn't have quite enough (which I think accounts for the white specks in this picture; when made with just walnuts you can't really see them).

Cover with plastic wrap and foil and put in the fridge or freezer for an hour or two before cutting. 

These sort of melt in your mouth after a few seconds.  Store them in an airtight container in the fridge or the freezer (even though we all know keeping sweets in the freezer so they aren't as handy is a farce...)

Secret Agent Chocolate Pudding

A friend forwarded me the original recipe for this chocolate pudding.  I had some avocados to use up, so I set out to whip up a batch and test it on the girls and billy goats that afternoon (because who better to judge pudding than kids!?). 

I served and watched with anticipation.  They seemed to enjoy the first few bites, but then eventually all their little dishes ended up on the counter still two thirds full.  Damn. 

Now, the original had almost twice the cocoa, more salt than I thought it needed, and used water for the liquid.  I personally loved the dark chocolaty-ness with that bit of fruity brightness in the background, but I understood that it was a bit too strong (dark) for their immature little palates. 

So...round 2.  Less cocoa, and the substitution of nondairy milk for the water, to give a more milk-chocolate texture and appeal.  There is no greater joy than watching your 8-year-old, hates-everything daughter's eyes close in ecstasy as she spoons one of the world's most nutritious fruits unknowingly into her mouth (and then fight her sister the next day for the last serving in the bowl). Secret agent motherhood is so fulfilling.

1 avocado, peeled and pitted (of course)
3 Tbsp cocoa powder
1/3 cup maple syrup
1/4 tsp salt
1 tsp vanilla
1/2 cup vanilla oat milk

Blend all in a food processor till completely smooth, and refrigerate (it is delicious right out of the processor but only gets better the longer it chills, so try not to gobble it up right off).

You'll probably want to make a double batch; I generally do.  This could be used as a frosting or pie filling as well.  I can't tell you how yummy it really is, so don't knock it til you try it. 

My mom made instant pudding for me and my two brothers pretty regularly when we were kids.  This is just as easy, just as tasty, but so much healthier.  Mom always served it in little glass dessert dishes too, so find some at a yard sale and make it extra special.

Gumbo

I saw jambalaya on another blog this week, in celebration of Mardi Gras.  Here in VT we aren't exactly dancing half naked and masked through the streets...we're getting our taps in, putting up new stack in the sugarhouse, and celebrating the mud that the sunshine is causing.  But I used to make a mean gumbo back in the day, with pheasant or duck.  I wasn't sure I could pull off a vegan version and still have all the toothsome, multilayered integrity.  But the omni husband says "it's very very good!" and went back for seconds.  It looks like gumbo, smells like gumbo, and tastes like gumbo.  Mission accomplished.

1/3 cup grapeseed oil
1/3 cup AP flour
4 links Field Roast Italian sausage, diced
2 large onions, chopped
2 large orange bell peppers (or whatever color you like), chopped
1-1/2 cups chopped celery
2 Tbsp fresh parsley
3 cloves garlic, minced
1 large can diced tomatoes
2 bay leaves
2 Tbsp Bragg liquid aminos
1-1/2 tsp black pepper
1 tsp salt
1 tsp thyme
1/4 tsp chili pepper
1 qt mushroom broth
1 qt water

In a soup pot add flour to oil and cook, whisking occasionally, for about 10 minutes until dark brown.

Add sausage, parsley, onions, celery, peppers, & garlic.  Cook 10 minutes. 

Add the next nine ingredients and mix well. 

Boil, reduce heat, and simmer for 1 hour. 

Toward the end of the hour mix about 1/3 cup of flour and some water together (add enough water just so that it's not lumpy), and whisk it into the gumbo to thicken it up a bit.

Remove bay laves, and serve over rice (or cheezy grits).

Wherever you are, and however you're celebrating, have a safe and happy Mardis Gras.

Decadent Veggie Torte

A few weeks ago my best friend sent me a link to an Italian cooking blog that featured a vegetable torte.  It used leftover roasted veggies with cheese in between the layers.  I liked the idea but thought I could amp it up a notch flavor and texture-wise, plus make the torte a complete meal rather than just a side dish.

Roasted veggies don't last beyond one meal in my house generally, so I roasted them specifically for this dish.  Use whatever you have and what you think might go together well.  What I had on hand, and the creamy chickpea layer I concocted (finger-lickin' good on its own), turned out to be a perfect combination (in other words, freakin' delicious!).  Confirmation?  My 10-yr-old:  "MOM!  This is SO GOOD!"


The Roasted Veggies:
1 red bell pepper
2 pounds sweet potato
12 mini zucchinis (about 1-2 pounds?)
1/2 a bunch of Swiss chard

Slice the pepper, potato, and zukes lengthwise.  Coat with grapeseed oil; and sprinkle with salt, pepper, garlic powder, oregano, and basil.

Roast for 40 minutes at 450 degrees, turning once after 20 minutes.

When those veggies are done, transfer them all onto one pan.  Rip up the Swiss chard and put it on the empty baking pan and bake for 5-10, until just wilted.

The Chickpea Layer:
1 onion, sliced
1 leftover roasted potato (or roast one with the veggies above)
1 can chickpeas
2-3 Tbsp tamari
Salt & pepper
1/2 tsp thyme
1 tsp oregano
Unsweetened nondairy milk

In a fry pan, saute the onion in grapeseed oil until translucent and browned.  Heat leftover potato along with it. 

In a food processor, combine all.  Add the milk until desired consistency.  You want it spreadable but not so thin that it will ooze out of the torte.   Season to taste. 

Assembly:
Place half the sweet potato on the bottom of an 8-inch springform pan.  Top that with half of the zucchini, and then all of the red pepper. 

Then spread on half of the chickpea mixture and top with the Swiss chard.

Finish off with layers of the remaining sweet potato, zucchini, and chickpea mixture.

Bake 20 minutes at 400 degrees.  Let rest for at least 10 minutes before unmolding and slicing.  This would make a great dish for company, as it's pretty and scrumptious.

Food of Love OR Crusty Bread

This bread is my favorite to make, and most people's favorite to eat.  My father-in-law goes out of his way to request it.  It's great to make on a snow day or weekend, as there is a lot of rise time. 

It's light and lofty on the inside and golden and crusty on the outside.  It's simplistic, and it's beautiful.

This makes two large gorgeous loaves.  You'll need:

2-1/4 tsp yeast
1 cup warm water

2 cups warm water
1 Tbsp salt
7 cups AP flour (I've used wheat as well - just use a little less and/or more water)

In a mixer bowl (I use my KitchenAid) dissolve yeast in 1 cup of water.  Let fester for 5 minutes. 
Meanwhile dissolve the salt in 2 cups of water.

Add the salty water to the mixer bowl along with 5 cups of flour.  Mix, adding the last 2 cups of flour as needed to make a workable dough. 

Let the mixer do some of the kneading, and then turn onto a floured surface and knead until smooth and elastic.

Lightly coat mixer bowl and return dough.  Flip so the top is coated.  Cover bowl and let rise in a warm spot for about 40 minutes, until doubled.

Punch down dough and knead another  5 minutes.  Divide in half. 

Return to bowl, rolling each in oil again (so they'll come apart easy after rising).  Cover bowl and let rise another 40 minutes, until doubled.

Sprinkle cornmeal on baking stone or pan.

Place the two oblong-shaped pieces of dough on top.   Cover.

Let rise until doubled again (don't let it overflow the baking stone). 

Preheat oven to 375.

Brush the tops with melted Earth Balance butter.  Then cut a slash in each (I use a porcelain paring knife). 

Bake for about 45 minutes. 

Keep one loaf for your family, and share the other.  Food (warm crusty bread especially) is love!

Go-To Veggie Soup

This is my standard veggie soup recipe.  I can't even remember where I found it - it's just here scribbled on a piece of note paper, wrinkled and stained from use.  I've taken this soup tailgating, to loved ones recovering from surgery, and I make it for myself quite often since the ingredients are so basic I almost always have everything on hand. 

(so tasty even the carnivores can't resist)

In a soup pot, cook until translucent:
1/4 cup olive or grapeseed oil
1 large onion, diced
2 cloves garlic, minced

Add, and cook for 15 minutes:
4 large carrots, thinly sliced
2 cups cubed butternut squash

Add, and simmer for 45 minutes:
4 cups broth
8 cups water
2 potatoes, cubed
1/2 tsp dried thyme
1 tsp salt
1/2 tsp black pepper

Add, and simmer another 10 minutes:
4 cups finely chopped kale
1 can white beans

When the soup is finished cooking, put 3 cups through a blender or food processor and return to the pot. 

Mix and serve.

...and tomorrow, the bread...

Iced Cut-Out Cookies

Ok, so you probably don't have time to whip these up now that Valentines Day is almost over...unless you're going to spend the evening with your sweetie in the kitchen.  If not, St. Patty's day and Easter are coming up...plenty of time to shine up those clover and bunny cookie cutters.  I only make these twice a year, for V-Day and for Christmas.  I'm a bit of a Valentines humbug (I prefer my lovin' all year 'round), but I do LOVE to celebrate the day kiddy-style.  So I made a double batch of these and sent them off to school with the girls this morning for their classmates.

This made 2 dozen 3-inch heart cookies, but the amount of course will vary with your cutters.

The Cookies
1-1/2 cups Earth Balance butter
2/3 cups sugar
1 tsp vanilla
2 Tbsp lemon or orange juice
3 cups AP flour
1/2 tsp salt
1/2 tsp baking powder

In a mixer bowl, beat the butter, sugar, vanilla, and juice until fluffy. 
In a separate bowl mix together the dry ingredients, and then add to the wet mixture until a cohesive dough forms. 

Wrap and fridge for at least an hour.

Roll out on a lightly floured surface (flour the top too).  You want about a 1/4-inch thickness, and cut out.

Preheat the oven to 350.  Place the cookies on a parchment-lined baking sheet and chill for 10 minutes or so....in the fridge, freezer, or the great out-of-doors (make sure the dog is in).

Then bake for 12 minutes, or until the bottoms are golden.  Remove to wire rack, and cool completely.

The Icing:
2 cups confectioner's sugar
3 Tbsp nondairy milk
1-1/2 Tbsp brown rice syrup (or corn syrup)
1/2 tsp extract (I use a combo of vanilla and fiori di sicilia {think creamsicle})

Beat with an electric mixer until glossy.
Spread the icing on.  I like to use a small offset spatula.  Or you can dip the cookie in the icing if the shape is sturdy enough.  Then decorate as you wish (yours will be prettier because you won't be rushing like me at the 11th hour). 

Let the icing set a few hours or overnight before packaging or stacking.

To quote a friend this morning, I hope your Valentine's "is full of sweetness in all forms!"

Humble Tarts

It all started when my husband requested an apple pie last week.  He's diabetic and doesn't get to share in the goodies I make for the rest of us, so I was happy to oblige.  Except when I went to make it I realized I only had 5 apples - not enough for a respectable pie.  So, I figured I'd make a single-crusted tart of sorts. 

A couple days later, with the other half of the pie dough, I made a mixed-berry tart for my aunt and uncle to round out a soup & bread meal I brought to them (stay tuned for those coming attractions). 

This particular crust calls for some patience, but it's really mostly freezer/refrigerator time; and the taste and texture are worth it.

The Crust:
2-1/2 cups unbleached AP flour
1 tsp sugar (I used 1/2 tsp Domino Light, which is a stevia/sugar blend)
1 cup Earth Balance butter (or a combo of EB and shortening)
1/3 cup ice water

The Apple Filling:
5 Macintosh apples - peeled, cored, and thinly sliced
3/4 cup sugar (or about 1/4 cup Domino Light)
1 tsp cinnamon
Dash nutmeg
1 Tbsp flour

The Berry Filling:
3-1/2 cups frozen mixed berries (blueberries, blackberries, raspberries)
1 Tbsp tapioca starch
1/4 cup sugar (or 2 Tbsp Domino Light)
Splash of vanilla extract
Juice of 1/2 an orange

To make the crust: 
Put the dry ingredients, the water, and the butter (separately) into the freezer for 30 minutes.

After it's chilled, process the dry ingredients for a few seconds, and then add the butter (dice it up a bit first), pulsing in short bursts until you get a coarse, pea-like consistency. 

Gradually add the ice water, pulsing just until it forms into larger clumps (but not one mass). 

Remove the dough from the processor, form into a ball, and divide in half.   Put it in the fridge, wrapped, for at least 30 minutes (or as long as a few days).

After it's chilled, roll out on a lightly floured surface into a 14-15" circle (I rolled mine right out on a parchment-lined baking stone)  This dough, I find, cracks easily, but don't get frustrated.  It patches back together nicely and is actually perfect for this sort of rustic-looking dessert.

To make the fillings:
Simply mix all the ingredients together.  Pile in the middle of the prepared dough.

Now wrap the filling with the outer edges of the dough. 

I brushed the berry tart with almond-coconut milk and sprinkled with sugar (since it was a gift, I wanted it to look prettier).

Bake in a preheated 400-degree oven. 

The apple tart baked for 45 minutes....

....the mixed-berry tart for about 35 minutes.

Note:  As a precautionary measure (your smoke detector will thank you), put foil on the bottom of your oven to catch any runaway juices.