From Kirsten's Kitchen to Yours

Raw Strawberry Cheesecake

noreply@blogger.com (Kirsten Lindquist) — Wed, 15 May 2013 08:00:00 +0000

Strawberry Cheesecake...raw. Yes, no cooking involved, and vegan, dairy, and gluten free. That's the beauty of raw products. Most of the traditional allergens are gone!

This cheesecake is a product of the magic of soaked cashews plus farm fresh strawberries. Blending them all together with a few other key ingredients and letting your refrigerator do the work and in presto! In a few hours you have a gorgeous cheese cake that is guaranteed to please.

Don't let the "rawness" of this scare you off. You can easily substitute non-raw cashews or coconut oil and vanilla extract instead of pure vanilla. Making it all raw is necessary is that's your audience. I have made it both ways, and it's delicious no matter the ingredients!

Raw Strawberry Cheesecake (adapted from The Post Punk Kitchen)
(serves 16)

Crust
2 cups raw almonds
1/4 teaspoon salt (optional)
4 medjool dates, pitted and chopped

Filling
2 cups raw cashew pieces, soaked overnight (they will measure 3 cups after soaking)
1/3 - 1/2 cup maple syrup or raw honey (depending on how sweet your strawberries are)
1/4 cup water
1/4 cup fresh lime juice
2 vanilla beans (or 1 teaspoon vanilla extract that is alcohol free)
4 cups strawberries, washed, and hulled (frozen is ok but fresh is best!)
3/4 cup raw coconut oil

Strawberry Glaze
1 1/2 cups chopped strawberries
1-2 tablespoons raw honey (according to taste)
juice from 1 lime

To prepare the crust, pulse almonds in a food processor fit with a S metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

To prepare the filling, pulse cashews in food processor until crumbly. Cut vanilla beans down the middle with a sharp knife, leaving one end attached. Using a teaspoon, scrape the insides of the bean to get all of the bean paste; you may have to scrap each bean twice to get as much of the pulp as possible. Add bean pulp, maple syrup, water, and lime juice to cashews and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink.

To melt coconut oil, place coconut oil in a metal bowl or container (like a measuring cup) and hold it in a bowl of water that was boiled. This allows the oil to liquify quickly without raising the temperature of the oil, thus preserving its raw nature. It is really worth the time to melt the oil because if not you will end up with chunks of it throughout the cake; trust me, I've learned the hard way. With the processor running, add the melted coconut oil in a steady stream until the batter is very fluffy. Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap but don't let plastic touch top; secure it with a rubber band. Place in the fridge to set for at least 4 hours.

At least 1 hour before serving and after the cake has set, make the glaze by pureeing the remaining strawberries, lime juice and honey and pouring it on top of the cake. Allow at least 1 hour for the glaze to set. To serve, remove the spring form and slice into 16 slices. This is a very rich and dense cheesecake, so be forewarned!

Hugs!

Recipes currently inspiring me:

Heirloom Tomato Tart at Stacey Snacks
Vegan Sushi at Olives for Dinner
Posole in Broth at 101 Cookbooks

Cauliflower Enchiladas with Spicy Cream Sauce

noreply@blogger.com (Kirsten Lindquist) — Wed, 08 May 2013 08:00:00 +0000

Soooooo who knew that cauliflower would make an incredible enchilada filling? Not me, that's for darn sure. but when Joanne of Eats Well With Others likes it, there is no doubt about its supreme deliciousness. That woman does not mess around!

But when you think about it, what's not to love - roasted cauliflower, cream sauce, and a little heat and spice. Sounds like a perfect match to me.

The original recipe uses butter, queso fresco, and yogurt to make a super creamy sauce; veganizing it with cashews and nutritional yeast was my take on it, and even my omnivore, cream loving roommate thought it was pretty spectacular.

A note on the proportions: the recipe below reflects a doubling of what I originally made since my cauliflower was really small and there could have easily been more sauce. In addition, the original recipe involved roasting poblano chilies and peeling them, and adding them to the cream sauce, which sounds delicious but I only had a single jalapeno so that's what I made. As always, freestyle as you like and with what you've got in your pantry. That's the best way to suit your own tastes!

Cauliflower Enchiladas with Jalapeno Cream Sauce (inspired by Eats Well With Others)
(serves 4-6)

1 large head cauliflower, broken into bite size pieces
2 cups cashews, soaked for at least 2 hours in water to cover them
2- 2 1/2 cups water
3 tablespoons nutritional yeast
2 jalapenos, minced (do not deseed)
6 cloves garlic, minced
1 tablespoon oregano (Mexican if possible)
1/2 teaspoon soy sauce
Salt
pepper
4 tablespoons olive oil, divided
12 corn tortillas
4-5 stems cilantro, minced

Preheat oven to 400 degrees. Toss cauliflower with 2 tablespoons of olive oil and place in 1 layer in a baking pan and roast for 20 minutes. Remove from the oven and set aside. Turn oven down to 350 degrees.

Drain cashews and add 1 cup of fresh water and nutritional yeast and puree in a blender until smooth. Add more water to create a runny sauce and add soy sauce and reblend. Add salt and pepper to taste and set aside. Saute jalapeno and garlic in 2 tablespoons of oil until soft. Add sauteed vegetables to cauliflower. Stir in all but 2 tablespoons of cream sauce with cauliflower mixtures and stir to combine well.

Pour the extra 2 tablespoons of cream sauce on the bottom of a large (9-11) baking pan and prepare to roll enchiladas. Warm each tortilla one by one just before filling in the toaster oven until just soft. Then place 1-3 florets in each tortilla, and carefully roll up and place in the baking pan. Repeat until all filling is gone. Pour remaining sauce over enchiladas and bake for 30 minutes until piping hot. Serve with minced cilantro on top.

Hugs!

Recipes currently inspiring me:

Sweet Potato, Quinoa and Black Bean Cakes at Stacey Snacks
Jamaican Carrot Soup with Pear Relish at Flavors of the Sun
Swiss Chard and Artichoke Grilled Cheese at Eats Well With Others

Cucumber, Mint and Beet Salad

noreply@blogger.com (Kirsten Lindquist) — Wed, 01 May 2013 08:00:00 +0000

I love salads, particularly what are known as "chopped" salads, which of course involves a lot of chopping. I find chopping vegetables very soothing and zen. Not everyone shares my affinity so I try and limit my chopped salad postings to only the really good ones.

And this one is a doozy.

On a whim I combined cucumber, fennel, and mint and tossed in some leftover beets and what an amazing combination! Adding the balasmic vinegar created a beautiful balance of earthy sweetness and the mint just brought it all together!

So without further ado, here's the recipe!

Cucumber, Mint and Beet Chopped Salad
(serves 3-4)

1 cucumber, cut in half and then cut in 1/4 inch half moon slices
2 medium beets, boiled, cooled and peeled and cut in half, then cut in 1/4 inch half moon slices
1 green onion, diced
4-5 sprigs mint, destemmed
1/2 cup fennel, diced
1 stalk celery, diced
1 tablespoon olive oil
1 tablespoons balsamic vinegar
salt
pepper

Toss all of the vegetables together well. Sprinkle olive oil and vinegar over all along with salt and pepper to taste and toss again. Serve immediately.

Hugs!

Recipes currently inspiring me:

Birthday Cake Truffles at SpaBettie
Hoisin Glazed Brussels Sprouts at Simply Recipes
Butterscotch Cupcakes with Coconut Bacon at Post Punk Kitchen

Barley Pancakes with Cardamom and Dates

noreply@blogger.com (Kirsten Lindquist) — Wed, 24 Apr 2013 08:00:00 +0000

Mark Bittman is a God and if he'd have me, I'd be his first "Bitthead", following him around with that dazed look in my eyes as followers are apt to have, just savoring the bon mots and delicious morsels he produced. Mark, if you're reading this, please don't be shy, just reach out and let me know!

Why the latest gush? His brilliant Cardamom-Scented Oatmeal Pancakes. I made them early one morning with some leftover cooked barley and fell deeply, truly, madly in love with them. These are an addiction in the making, so don't say I didn't forewarn you!

While this addition included an egg, the recipe could have easily been veganized with either egg replacer or 2 teaspoons of ground flax seed combined with 2 teaspoons of water left to soak for a few minutes. And along the vegan lines, Mark's next cookbook, VB6 (that's Vegan Before 6 for those of you who are less of a devote than me), will be released at the end of April.

As Mark notes in his video version of this recipe, you can substitute almost any cooked grain as well as varying the spice or other flavorings. In that spirit I used barley, sunflower seeds and chopped dates, and my roommates loved them! Of course the first making of this recipe was gobbled up so quickly that there was no time for photographs. Such a tragedy that I had to make it again!

Barley Pancakes with Cardamom and Dates
(makes 8 large)

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup sunflower seeds
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg (or 2 teaspoons ground flax seed mixed with 2 teaspoons of water, allow to sit 5 minutes)
1/2 cup almond milk
2 cups cooked unhulled barley
1 date, minced
Vegetable or olive oil, for frying

Combine the flours, oats, sunflower seeds, baking powder, cardamom and salt in a large bowl. In a separate bowl, whisk together the egg and almond milk; stir in the cooked barley and dates until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.

Heat a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter and cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with your favorite pancake toppings.

Hugs!

Rice Pudding with Cardamom and Coconut Milk

noreply@blogger.com (Kirsten Lindquist) — Thu, 07 Mar 2013 09:00:00 +0000

Exasperation, frustration, vexation, you name it, that has been how I've been feeling about my inability to blog about food lately... I know, how hard is it to make a dish, photograph it and write about it? For me for the past few weeks, undoable.

This particular post has automatically posted three times (the amount of times I keep putting it off). I did make Rice Pudding with Cardamom and Coconut Milk about 6 weeks ago. It was so good I ate it before daylight, before I could photograph it. But I just haven't been able to do it again since. Life happens!

So, here it is. The recipe I used, my inspiration, and a picture of screaming oranges (and Kumquats, to be truthful). Because that's my truth!

Rice Pudding with Cardamom and Coconut Milk (inspired by Sassy Radish)

1/2 cup arborio rice
2 cups almond milk
2 cups full fat coconut milk
2 teaspoons ground cardamom
1/2 teaspoon cinnamon
4 cloves
2 teaspoons sugar
1/2 teaspoon salt

Combine all ingredients and bring to boil and simmer for 50 minutes until creamy. Serve immediately.

Hugs!

Tempeh Stuffed Greens with Tomato Sauce

noreply@blogger.com (Kirsten Lindquist) — Sun, 10 Feb 2013 09:00:00 +0000

Poor cabbage - it really is the ugly duckling of the food world. Especially green cabbage or even worse, a traditional, Old World European dish like stuffed cabbage leaves. Just that phrase conjures large, older men and women eating stinky cabbage, in the cold dark winter. Truly, not what you are fantasizing about while searching for sexy dinner and luscious looking meal ideas for this week of cupids and valentines.

Until you taste it...then the creamy filling mixes with the greens and sweet tomato sauce into one of the most delicious mouthfuls of bliss.

So just blindfold your love and feed them their first bite. Blindfolds are so sexy!

For the sharp-eyed readers you'll notice that my greens were not cabbage. In this version I used collard greens because of their abundance in my winter garden, but cabbage leaves would have worked just as well. Since my greens were so tender and fresh, I didn't blanch them before using them, but simply allowed the sauce to soften them. If you use large collard greens from the store or green cabbage, simply place a leaf in a pot of boiling water for 10 seconds and remove and drain. Cut out the stem after blanching, not before.

Tempeh Stuffed Greens with Tomato Sauce
(makes 6-9 rolls)

1 package tempeh
2 whole cloves garlic, peeled
3 cloves garlic, minced
1/4 onion, diced
2 tablespoon fennel seeds
2 teaspoons paprika
2 teaspoon oregano
1/2 teaspoon thyme
pinch pepper flakes
1 teaspoon soy sauce
1 teaspoon salt
1 tablespoon tomato paste
2 cups prepared tomato sauce (make your own DIY Pantry)
1 bunch collard greens

If the collard greens are large and somewhat tough, bring a large pot of water to boil and blanch each leaf for 10 seconds, one at a time, removing and allowing to drain in a collander. Cut out the stem where it is thick, but ensuring leaf is not completely cut in half. Set aside to cool.

Cut tempeh into 4 pieces and place in small sauce pan with 2 whole cloves garlic and 1/2 cup water. Bring to boil and cover and simmer for 10 minutes until water is almost gone. Remove from heat and mash tempeh and garlic and set aside.

In skillet eat 1 tablespoons olive oil and saute onion, minced garlic and fennel seeds for 2 minutes. Add mashed tempeh mixture, paprika, oregano, thyme, pepper flakes and saute another 4-6 minutes, until mixture begins to dry out. Add soy sauce, salt and tomato paste and cook another 3-4 minutes until all is well combined.

Preheat oven to 350 degrees. On a clean surface, place 1 leaf flat, making sure that the edges where you cut out the stem overlap. Place 2-3 tablespoons of filling along the edge closest to you, leaving 1 inch border on the ends, and carefully roll leaf around the filling like a burrito; roll edge closest to you and fold in ends to enclose roll, and continue rolling until leaf is all rolled up. Place in glass baking dish and repeat with remaining filling and leaves. Pour tomato sauce over all and bake for 30 minutes until top is bubbling. Remove from oven and allow to rest for 5 minutes (they are so hot that it will burn your tongue). Serve.

Hugs!

Recipes currently inspiring me:

Black Rice Noodles with Kale, Mint and Basil at Olives for Dinner
Ricotta Fudge with Dried Fruits, Nuts and Chocolate at Cinnamon Spice & Everything Nice
Chorizo Queso Fundido at Closet Cooking

New Year, New Chapter

noreply@blogger.com (Kirsten Lindquist) — Mon, 04 Feb 2013 05:00:00 +0000

Hello dear readers! In case you hadn't noticed, my posts on this blog are fewer and farther between because I am otherwise occupied...starting my new business!

From Kirsten's Kitchen to Yours, Catering and Personal Chef Services is officially launched!

The website is now live, orders are being taken, and I am so excited about my new chapter of working for myself, creating light filled food for people!

If you want more regular updates, please like us on Facebook where you'll hear about the fun things I'm making, as well as view photos of the weekly Farmers' Market shopping sprees that will now be part of my regular routine, lucky me!

The blog will not go away but the posts will be less frequent than the every four days that was my routine for more than 3 years. The business website includes a link to the blog, so the connection will continue.

Hugs!

Veggie Grain Bowl with Shitake Sesame Dressing

noreply@blogger.com (Kirsten Lindquist) — Mon, 28 Jan 2013 09:00:00 +0000

Some people claim that salads are boring. Sure, that's true if you make them with the same ingredients and glop on the same dressing day in and day out. This dressing is as far from boring as the sun from the moon!

I had an inkling to recreate one of my favorite salad dressings in a bottle - Shitake Sesame Vinaigrette. There wasn't much thought that went into it, just a hunch and I struck gold! Saute some garlic and fresh shitake mushrooms, add the usual suspects and Presto, fantastic dressing that you will want to drown, I mean drizzle, over salads from now until July!

Pictured above was my take on a grain n' veggie bowl: place some cooked grains in the bottom of a bowl and pile on lots of vegetables cut into bite size pieces, and then add your favorite dressing. As you can see, nothing that out of the ordinary besides the dressing.

Veggie Grain Bowl with Shitake Sesame Dressing
(makes 1 1/2 cups dressing)

Dressing
1 shitake, diced
1 tablespoon neutral oil plus 1/3 cup - sunflower, peanut,
2 teaspoons toasted sesame oil
1/4 cup soy sauce
1/3 cup rice vinegar
1 large clove garlic, minced

1 cup cooked grains (rice, barley, quinoa)
1 carrot, sliced
1 stalk celery, sliced
2 radishes, sliced thinly
1/2 cup red cabbage, thinly sliced
1/2 sheet nori, cut into strips
Sesame seeds to garnish

Heat a saute pan over high heat for 3-4 minutes. Add 1 tablespoon of oil and cook mushrooms and garlic until garlic begins to brown, 2-3 minutes, stirring constantly. Add 1 teaspoon of sesame oil to deglaze the pan and turn off heat. Allow to rest 2-3 minutes and pour mixture into heat resistant measuring cup or bowl. Add remaining ingredients and whisk vigorously. Arrange grain in bottom of bowl and place cabbage on top. Place cut veggies in piles around mound and after whisking dressing, pour 1/3 cup over all and mix well. Garnish with sesame seeds and enjoy immediately!

Hugs!

Recipes currently inspiring me:

Mandarin Orange Fudge Slices at Spa Bettie
Vegan French Onion Soup Sandwich at Olives for Dinner
Cauliflower Fritters with Port Reduction at Pamela's Modern Family Table

Cucumber, Pepper and Red Cabbage Salad with Carrot Ginger Dressing

noreply@blogger.com (Kirsten Lindquist) — Tue, 22 Jan 2013 09:00:00 +0000

This was one of those gorgeous delicious salads that came together quite by accident. Accidental in that I had no plan for it to taste so good nor to be so easy to put together. It is what happens when you have red cabbage, cucumber, and a bell pepper (green in this case) hanging out in the vegetable bin and you're starving. And you want something "gourmet" but you don't want to leave the house or pay for delivery.

And then I saw the carrots and remembered I had ginger. So carrot ginger dressing was made in a flash. Pulling out my Christmas gift of an awesome red mandoline, I made quick work of the cabbage and diced up the cucumber and green pepper. Noticing some fresh mint and basil, that was added to the mix and tossed with the carrot ginger dressing. Topping it all off were a small handful of pan roasted cashews and some lime juice. Heaven in a bowl!

Cucumber, Pepper and Red Cabbage Salad with Carrot Ginger Dressing
(makes 2-3 servings)

3 cups shredded red cabbage
1/2 cucumber, diced
1/4 green pepper, diced
10-12 mint leaves, cut in slivers
5-6 basil leaves, cut in slivers
2 tablespoons cashews, toasted
1/2 cup Carrot Ginger Dressing
1 lime, cut in wedges

Toss all ingredients in large bowl and serve. Squeeze lime wedges over all and retoss.

Hugs!

Recipes currently inspiring me:

Coconut, Pomegranate and Lime Kanten at Olives for Dinner
Spinach Salad with Warm Bacon Vinaigrette at Smitten Kitchen
Leek and Acorn Squash Tarts at Thyme for Cooking

Faux'roni Stromboli - DIY Vegan Pepperoni

noreply@blogger.com (Kirsten Lindquist) — Wed, 16 Jan 2013 09:00:00 +0000

Stom-bol-i. Just saying it makes my heart sing! Pizza dough wrapped around some cheese and meaty deliciousness is what makes something a Stomboli. Here it's vegan pepperoni and some mozzarella (dairy or vegan, your choice).

This is one of those recipes that is almost not a recipe, unless you're making the dough from scratch (yeah, I did, but don't feel pressured - this is comfort food at the best, so buy the dough if that makes it easier for you).

If you grew up in the Northeast, specifically the Tri-State area (NY, NJ, CT) then you'll remember stromboli along with pizza and calzones usually displayed at your local mom-n-pop Italian diner place. It's sad to think that Sbarro has mostly taken over those places, but I hope there are still some locally owned places making stromboli!

Vegan Pepperoni Stromboli
(makes 16 inch loaf)

Pizza dough
2 cups chopped Faux'roni (DIY Pantry)
2 cups mozzarella (dairy or vegan)

Make dough or bring pre-made dough to room temperature. Preheat the oven to 400 degrees. Dust the counter and your hands with some flour and either roll out your dough or use your hands to stretch it out into a rectangle and place on the floured counter. Evenly sprinkle cheese and faux'roni over surface, leaving 1 inch border all around. Carefully roll dough, tucking in the ends as you roll. Pinch long seam together to seal and place seam side down on foil or parchment lined baking sheet. Lightly oil top of roll with olive oil and poke 5-6 holes on top to allow steam to escape. Bake for 40 minutes until lightly browned on top. Allow to rest 10 minutes before slicing. Good hot or at room temperature.

Hugs!

Recipes currently inspiring me:

Cheddar and Green Chile Corn Pudding at Cinnamon Spice & Everything Nice
Cauliflower Feta Fritters with Pomegranate at Smitten Kitchen
Eggplant with Pickling Spices at ECurry!

Vegan Pepperoni - DIY Pantry

noreply@blogger.com (Kirsten Lindquist) — Thu, 10 Jan 2013 09:00:00 +0000

Homemade, vegan, pepperoni.

Really, need I say more?

This is a recipe that combines various versions found around the web. It does rely on vital wheat gluten, but unlike some of the recipes I found, it is not a hard and rubbery version. With about three times the tomato paste and my own addition of chili oil because the first versions I tried lacked both fire and the tomatoey flavor that pork pepperoni has, I feel justified calling it my own recipe.

Happily this version freezes well because I ate nearly one third of the batch in one sitting, and my digestive system was screaming at me for that! It's great on pizza, sliced for snacking or tucked into your favorite pizza dough with cheese and baked in the oven (stromboli style, watch for it soon in this space!)

Vegan Pepperoni - DIY Pantry
(makes 3-4 links)

4 tablespoons tomato paste
4 tablespoons lentils, cooked
2 tablespoons chili oil
1 tablespoon olive oil
1 1/2 cups vital wheat gluten
1 teaspoon salt
4 teaspoons smoked paprika
1 teaspoon ground black pepper
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon onion powder
2 teaspoons garlic flakes
1/2 teaspoon red pepper flakes
1 1/4 cup cold water

In a large mixing bowl mash the lentils really well and combine with all of the remaining ingredients except the water. Add the water slowly, stirring well to combine all. Continue stirring until everything is well combined and carefully form it into a ball in the bowl. Rinse your hands and cut 4 large sheets of parchment paper, the width of the roll and 8-10 inches long.

Break the sausage mixture into four pieces and form into a log and beginning at the edge of one sheet, place the log in the middle and roll tightly. Twist the ends like a tootsie roll. Repeat with the remaining mixture and sheets. Have a large pot with a steamer basket in it and boiling water inside. Steam pepperoni for 30 minutes or until firm. It won't be hard, but simply firm. Remove from steamer and allow to cool before packing into zip-lock bags and either refrigerating or freezing.

Hugs!

Recipes currently inspiring me:

Pasta Putanesca Soup at Cinnamon Spice & Everything Nice
Green Bean Mushroom Casserole Leftover Pot Pie at The Well-Seasoned Cook
Pizza Quesadillas at Closet Cooking

Raw Spinach and Artichoke Dip

noreply@blogger.com (Kirsten Lindquist) — Sat, 05 Jan 2013 09:00:00 +0000

Day five of your New Year's Resolutions - How's it going?

For me, I want to eat as much raw fruits and vegetables as possible, which includes raw entrees as well. Those recipes will be coming soon, but for now, here is a mainly raw dip that will blow your mind!

A few nights after the Christmas debauchery had ended, I whipped up this dip based on a vague idea of making a raw (and unprocessed) version of this recipe, which translated into no vegan mayo. My new version was even better than the last, since it was made of lots of spinach, artichokes, walnuts that had not been soaked, a little miso and lots of jalapeno. Super delicious and almost entirely raw, except for my homemade marinated artichoke hearts.

Pair this with raw vegetables for dipping - sturdy ones like carrots and celery or cauliflower and jicama. It would go equally well on crackers, tucked in a pita along with other veggie sandwich fixins, swirled into cooked grains or tossed with pasta. Whatever you fancy!

Spicy Raw Spinach and Artichoke Dip
(makes 2 cups)

2 cups loose packed spinach
1/2 cup walnuts
3 tablespoons nooch
1 teaspoon miso
1/2 jalapeno, chopped and deseeded
2 tablespoons olive oil
pepper
1/2 lemon, juiced
pinch salt

Combine all of the ingredients in a food processor and pulse until blended, scraping down the sides as needed to be fully combined. Taste for salt and pepper.

Hugs!

Recipes currently inspiring me:

Mango Pie at Holy Cow
Tofu and Sweet Potato Shawarma at Eats Well With Others
Mixed Lentil Stew at Tongue Ticklers

2012 Year in Review

noreply@blogger.com (Kirsten Lindquist) — Mon, 31 Dec 2012 09:00:00 +0000

Well it's that time of year. Time to welcome the baby new year - Hello 2013! - and bid adieu to 2012. I don't know about you dear reader, but 2012 was a douzy for me! So much change, so much growth, so much love and great food! I'll raise a glass to more love, ease, light, and joy in 2013!

Instead of seeking out the top visited posts, I choose my favorites for the year, and here they are, in order of the day - breakfast to dessert. Enjoy with lots of hugs!

As with so many foods this past year of going vegan, I have been converted to eating foods that I was never a big fan of like pancakes. The first time I made these Pillowy Puffy Vegan Pancakes I was SOLD! Maybe it's the fun chemistry of making them without eggs or the fact that the secret ingredient is apple cider vinegar (and vinegar is one of the loves of my life), but I couldn't get enough of these!

Having spent most of my college years in the South, I learned to worship at the alter of good biscuits: flaky, spongey, airy, mouth-watering delicious. Add a breakfast patty in between and you could lead me by the nose into molten lava and I'd go willingly! Discovering these Vegan Buttermilk Sausage Biscuits and the referenced faux sausage recipe was nothing short of a culinary miracle. No fake meat from the store ever again!

Mushrooms are not an ingredient that inspire so-so responses; people either love them or hate them. Being a fairly recent convert to the lover side, I am a fanatic and have been known to pay obscene amounts of money at the farmers' market for gorgeous mushrooms. Luckily, this dish of Pan Roasted Mushrooms with Wild Rice can be made with cremini mushrooms, easily foraged from your local grocery store!

Eggplant and barley are two of my favorite ingredients and ones that I love to write about since so many people seem stumped when it comes to using them creatively. Mediterranean Eggplant and Barley Salad is one of those dishes that people will be shocked at how much they like it. So don't take it personally when they react that way, it's the salad, not you!

When it comes to exploring a new cuisine, I follow the traditional route as close as possible to get a sense of the how the food developed - ingredients indigenous to a specific region, noting how seasons shape pairings, and understanding how abundance and ease of gathering ingredients informs the prevalence of particular food stuffs. This dish of Stovetop Corn and Roasted Poblanos couldn't be more traditional, marrying two of the key staples of Mexican cuisine, corn and chilies. A match made in heaven!

Following along the Mexican theme, 2012 was the year I finally made Red Chile Tamales; that in itself made it a banner year! Intimidating, yes. Worth it, absolutely! This recipe is for both pork and vegan (tofu) tamales, so everyone can join in the fun. The key to making tamales is the advance prep, including making the pork or freezing the tofu for best texture in the tamales. Plan ahead, invite a friend or two over to help assemble these bundles of joy, and you will not regret one single moment of this delicious endeavor!

Tempeh is an ingredient that has taken a while to inch into my repertoire, until I discovered Chesapeake Tempeh Cakes. Inspired by Maryland crab cakes, these tasty morsels not only won rave reviews from the most omni of omnivores, but finally cracked the code on tempeh for me. Piping hot or cold leftovers, these nuggets of gold will have anyone eating out of your hand and begging for more!

"Lentil meat" was one of the revelations of 2012 for me. Who knew the modest legume could bring such joy! Until discovering its entree potential, it had almost always only been found in soup or Indian dal. Liberation! With these Spicy Lentil Lettuce Cups I sauced them up and served them Asian style in their own lettuce cups, reminiscent of my favorite Chinese dish of tofu lettuce wraps.

Here's another vegan makeover of a classic, Chickpea Parmesan, using my favorite legume to create a gorgeous cutlet for slathering on lots of red sauce and cashew cheese sauce. Be forewarned, this will create culinary rapture, so be sure to be seated while eating!

While preparing to make this gorgeous Vegan Grasshopper Pie, I learned that there are places that deep-fry grasshoppers and eat them like popcorn! So to be clear, no grasshoppers were harmed in the making of this pie! Another important note, said with pride, is there is no artificial food coloring used to green the pie - that's baby spinach leaves ground into the filling!

Limoncello, the lemon zest infused sweet vodka of Italy, is one of those things that I like to make more than I like to drink. All that changed when I made Limoncello Macaroons! These blew my mind despite my severe lack of a sweet tooth! Boozy desserts are always a fun choice but imagine the tang of lemon, the creamy sweetness of sugar icing and the crunch of coconut macaroons!

The other dessert that swept me away this year was this Vegan Caramel Flan. Simple and elegant, easy and foolproof. This is the kind of dessert I adore for dinner parties! Impressive to look at, delicious to eat, and easy to make ahead of time! You need this in your repertoire now!

And that is my top 12 for 2012. I hope you enjoyed this virtual feast! Raise a glass to a glorious past year and all of the delicious, nourishing, and enlightening meals and food gatherings to come!

Happy New Year and Hugs to All!

Raw Berry Tart

noreply@blogger.com (Kirsten Lindquist) — Wed, 26 Dec 2012 09:00:00 +0000

I have only dipped my toe in the raw food waters, mostly making desserts. My intentions are to make some entrees, soon. But for now, raw desserts like this berry tart are not only simple but quick to make, so what's not to love!

If you haven't discovered the magic of soaked cashews then now is the time. Soaking the cashews softens them so that when placed in a blender with other ingredients they become a paste that is malleable in so many ways. Here they serve as the basis for the fruit "custard".

If you look at other recipes for raw berry tarts most of them will include a sweetner of a sort, but I prefer to let the berries speak for themselves. And if fresh berries are too dear for your budget, frozen ones work just as well and are often sweeter. Just increase your cashews by 1/4 of a cup since frozen berries seem to have more liquid in them.

Raw Berry Tart
(makes 6 individual tarts)

Crust
1 1/2 cups walnuts
1/2 cup shredded coconut
1 1/2 tablespoons coconut oil
6 dates, pitted

Filling
6 oz raspberries
1/2 cup cashews, soaked for at least 8 hours
1 lemon, juiced
extra berries to top

In a food processor combine all crust ingredients and processor until it forms sticky mixture. Press into muffin tin lined with paper liners. Freeze for 30 minutes. Drain cashews and place in food processor and process until cashews are a paste, scraping down the sides as needed to incorporate all. Add raspberries and lemon juice to cashews and process until fully blending, using a spatula to ensure cashew paste is scraped off bottom and blended in. Pour filling into crusts and freeze for at least 1 hour. Top each tart with a berry and serve.

Hugs!

Recipes currently inspiring me:

Tofu Pecan Olive Dip at Tofu Mom
Coconut Semolina Cake at An Edible Mosaic
Sage Stuffing and Shitake Shallot Gravy at Olives for Dinner

Thai Curry Creamed Cabbage

noreply@blogger.com (Kirsten Lindquist) — Fri, 21 Dec 2012 09:00:00 +0000

Oh, the lowly green cabbage. It isn't colorful like red cabbage or crinklely like Napa cabbage or juicy like Chinese cabbage. But when you cook it just right, it's the best comfort food around.

Especially when you pair it with coconut milk and some nice warming spices like a red Thai curry. Stir it into some quinoa and we're talking pantry magic like you haven't seen cabbage make in such a long time!

Red cabbage is often my first choice in raw salads for the color alone. But green cabbage cooks up better because when it is gently sweated or sauteed, its sweeter side opens up, like a beautiful flower embracing your taste buds. Adding the coconut milk just makes this side dish silky and smooth; the kick of the Thai curry simply ensures that you don't fall asleep at the table as you get all comfy and warm!

Thai Curry Creamed Cabbage
(serves 2-3)

1 small head cabbage, shredded (about 4 cups)
2 tablespoons thai red curry paste
1 small onion, diced
4 cloves garlic, minced
1/2 can coconut milk
2 tablespoons olive oil
salt to taste

cilantro for garnish

Saute the garlic and onion in the olive oil until it just begins to soften, but not brown. Add the curry paste and saute another 2-3 minutes until the oil begins to permeate the onion and garlic. Add the cabbage and turn the heat down to medium and toss and cook for 2-3 minutes. Add the coconut milk and stir well to combine. Bring to low boil and then turn down to simmer for 5 minutes until flavor marry. Season with salt and pepper and garnish with cilantro.

Hugs!

Recipes currently inspiring me:

Best Tofu Tacos at Tofu Mom
Seitan Roulade with Sage and Sweet Onion Stuffing at Olives for Dinner
Spiced and Salted Pumpkin Pie Minis at My New Roots

Caramelized Brussels Sprouts with Pomegranate

noreply@blogger.com (Kirsten Lindquist) — Sun, 16 Dec 2012 09:00:00 +0000

Brussels Sprouts get so much love at Thanksgiving - everyone is so excited to make some dish with them for the big feast. But I often wonder if they're like the new pair of shoes that lose their allure after that night of heavy partying? Never for me, but just in case you haven't had any since the Feast night, here's an offering well worth trying.

This recipe comes straight from Eats Well With Others, unadulterated. If you haven't visited with Joanne of Eats Well With Others, well high-tail it over there now! Yes, leave my blog and go check it out. Not only is her food killer (and her photos insanely drool-worthy) but she's an amazing writer, hysterical tale-teller, and all-around amazing human being. Ok, go now and we'll see you when you come back...

Welcome back! So back to Brussells Sprouts. I love pomegranate anything and when I saw that this dish had both the seeds (AKA avils) and pomegranate molasses, it was a match made in heaven. If your family/friends/random dinner party guests claim to hate the "bitter" taste of Brussels Sprouts, bring on this dish. Sweet and tart, crunchy and earthy, what's not to love!

A word of caution. In my preserving fervor I deseeded several pomegranates and froze the seeds. They froze just fine and lost no flavor, but in defrosting they lose their jewel like transparency (as seen in Joanne's photos as opposed to mine.)

Caramelized Brussels Sprouts with Pomegranate
(serves 2-3)

1 lb Brussels Sprouts, trimmed and halved
1 tablespoon olive oil
1 1/2 tablespoons pomegranate molasses
seeds from 1 pomegranate
1 lime, finely zested
1 tablespoon orange zest

Preheat the oven to 375 degrees. Toss brussels sprouts with olive oil and season with salt and pepper. Place in a medium roasting pan and roast for 20 minutes. Toss the brussels sprouts with the pomegranate molasses. Roast for another 10 minutes or until tender. Place Brussels Sprouts in a large bowl and toss with the pomegranate seeds, lime zest, and orange zest.

Hugs!

Recipes currently inspiring me:

Millet Croquetes at 101 Cookbooks
Tofu Lettuce Wraps with Black Bean Sauce at Tofu Mom
Apple Cider Caramels at Smitten Kitchen

Tortilla Soup

noreply@blogger.com (Kirsten Lindquist) — Tue, 11 Dec 2012 09:00:00 +0000

Tomatoes and corn are defining ingredients in Mexican cooking and they come together perfectly in the deceptively simple and delicious tortilla soup. Using a few Mexican specific ingredients - fresh serrano chiles, canned diced chiles and a smoky chipotle chile - creates a complexly flavored soup that you can make in less than 30 minutes. Add avocado, cilantro, and the crunch of corn chips and it's a party in your mouth!

If you have canned tomatoes, chiles, and chick peas in you pantry, then this is super quick meal that comes together in minutes! Add your favorite salad and some extra chips and you have a full meal that is healthy but tastes decadent. Don't skimp on the garnishes, they really make the soup!

Tortilla Soup
(serves 4)

1/2 onion, minced
1 stalk celery, minced
2 cloves garlic, minced
1 small can diced green chiles
2 cups canned tomatoes
2 fresh serrano peppers, minced
1 chipotle in adobo (without the sauce)
1/2 cup cooked chick peas
1 1/2 tablespoons cumin
1 tablespoon dried oregano
salt
pepper
5 corn chips plus more for garnish
1/2 avocado, cubed
cilantro, minced

Saute onion, garlic, serranos and canned chiles in olive oil until translucent. Add celery, chipotle, and cumin and cook another 4-5 minutes until vegetables begin to stick to the pan. Add tomatoes, chick peas, and oregano and bring to boil. Reduce to simmer and cook for 15 minutes until well melded. Add 5 chips, broken up, and cook another 5 minutes to soften chips. Remove from heat and allow to cool for a few minutes. Add in 1 tablespoon minced cilantro and then puree in batches in a blender or use a hand held blender. Season with salt and pepper and garnish with corn chips, avocado and more cilantro if you like.

Hugs!

Recipes currently inspiring me:

Spinach and Feta Casserole at Cinnamon Spice & Everything Nice
Gingerbread Biscotti at Flavors of the Sun
Raw Brownie Bottomed Cheesecake at Spa Bettie

Wild Mushroom Pasties

noreply@blogger.com (Kirsten Lindquist) — Thu, 06 Dec 2012 09:00:00 +0000

I love dough, bread, crust, you name it. Put shortening/oil/margarine/whatever together with flour and some salt and water and I'll eat it. Wrap it around something mouth watering like sauteed mushrooms and I'll probably knock down your 80 year old grandmother to grab the last bite!

These particular stuffed morsels are called "pasties" after the Cornish Pasties that are sold all over England and it is how the dough is made that qualifies them as such. Instead of cutting the shortening into the flour, it is melted in boiling hot water and then the flour is added to it along with salt and some baking powder. The result is an incredibly flaky crust that boggles the mind.

(By the way, I am well aware of the sniggling from the peanut gallery since the term "pasty" has a different connotation on this side of the pond! Us cooks who are focused on the origins of food will simply ignore the giggles!)

Traditionally pasties are made with ground lamb or root vegetables but mushrooms were screaming at me since L.A. has hit its rainy season and 'shrooms are popping up all over! If you can find fresh, local mushrooms at your farmers' market, mix it up by all means!

Wild Mushroom Pasties
(makes 6 large or 8 small)

Filling
1/2 lb white mushrooms, chopped
1 portabello mushroom, chopped
10 pieces dried porcini mushrooms (about 1/4 ounce)
1/2 onion, minced
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoons salt
1 cup boiling water
1 tablespoon cognac or brandy
2 tablespoons flat leaf parsley, minced
salt
pepper

Pasty Dough
1/2 cup margarine or shortening
1/4 cup boiling hot water
1 1/2 cups flour
1 teaspoon salt
1/2 teaspoon baking powder

Set margarine or shortening out on counter to come to room temperature. In heat proof cup or jar pour boiling water over porcini pieces and set aside.

In large skillet, saute onion and garlic in olive oil until softened. Add chopped white and portabello mushrooms, salt, and thyme and saute over medium high heat until mushrooms give up their juices, stirring occasionally, 10-13 minutes. When mixture begins to stick to pan, strain porcini soaking liquid into skillet, no more than 1/2 cup and deglaze the pan, scraping up any bits that have stuck. Strain remaining liquid from porcinis and minced porcini pieces and add to pan. Stir mixture until liquid is absorbed and then add cognac or brandy for a second deglazing. Once all liquid is absorbed, add parsley and stir to blend. Season with salt and pepper to taste. Set aside to cool.

To make the dough, whisk or shift flour, salt and baking powder in large bowl. Heat water and when boiling pour over shortening in small metal bowl, stirring to melt it. Once it is all dissolved, pour over the flour mixture and stir well to make dough. Chill for 30 minutes.

Preheat oven to 400 degrees. Divide dough into 6 balls and roll out into circles. Place 1/6 of mushroom filling on 1/2 of the disk of dough and fold dough over filling. Press down edges to seal, using the tines of a fork to seal it. Brush tops with a little oil and poke holes to allow steam to escape. Bake for 30 minutes until dough is lightly browned. Allow to rest 5 minutes before eating to cool.

Hugs!

Recipes currently inspiring me:

Vegan Sausage and Kale Stomboli at Wholly Vegan
Quinoa with Brussels Sprouts, Leeks and Almonds at Stacey Snacks
Curried Carrot Soup with Roasted Pepitas at Eats Well With Others

Raw Kale Salad with Sundried Tomato Cashew Dressing

noreply@blogger.com (Kirsten Lindquist) — Sat, 01 Dec 2012 09:00:00 +0000

If you have yet to try a raw kale salad, what's the hold up? Even if you think you do not like kale, give this salad a try. With a little forethought, you can have a creamy dressing that is healthy and tasty too!

The basis of most raw kale salads involves squeezing lemon juice over the raw leaves and allowing the natural acid to wilt the kale down. At minimum, allow the kale to wilt for 15 minutes, but you can also refrigerate it and allow it to wilt over night. For the dressing, I use cashews that have been soaked at least 8 hours in water, pureeing them with a few flavorful ingredients to create a creamy, dairy-free delicious dressing. It looks and taste like a gourmet vegan restaurant, but you can do it so easily at home. And isn't that always a bonus!

For this iteration I tossed in some sundried tomatoes to add a little zip to the dressing. Be sure to use the ones packed in oil; loose packed dried ones are too hard and even rehydrated ones are too wet and soft and will not blend well.

Raw Kale Salad with Sundried Tomato Cashew Dressing
(makes 2 cups)

1 bunch kale, cut in ribbons
1 lemon, juiced
1 cup cashews, soaked at least 8 hours
2/3 cup almond milk
4 sundried tomatoes, packed in olive oil, chopped
1/2 tablespoon olive oil
1 teaspoon dried oregano
salt
pepper

Toss kale with lemon juice and set aside to wilt, at least 15 minutes. Drain cashews and blend with almond milk until creamy and smooth. Add tomatoes, oregano and olive oil and puree until smooth. Add salt and pepper to taste. Pour over kale and toss to coat. Serve.

Hugs!

Recipes currently inspiring me:
Tofu and Green Beans with Black Bean Garlic Sauce at Wholly Vegan
Savory Kale and Pumpkin Scones at Proud Italian Cook
Caramelized Roasted Pears at Sidewalk Shoes

Vegan Aioli - DIY Pantry

noreply@blogger.com (Kirsten Lindquist) — Sun, 25 Nov 2012 09:00:00 +0000

Aioli is one of those traditional sauces that I discovered late in life but savor every time I eat it! Now that my diet is plant-based, I wanted to try out a vegan version: simple and soy free!

After perusing a few recipes on the web I went with a tofu-free one that uses creamy mustard as the base rather than egg yolks. The plus of going yolk free is you are freed from the tyranny of painstakingly dripping the oils in slowly to ensure it all emulsifies. While your forearm will still get a good workout using that whisk to beat the oil into a creamy sauce, the mustard starts the emulsification almost instantly!

Vegan Aioli - DIY Pantry
(makes 2/3 cup)

1 clove garlic
1/2 teaspoon salt
1 1/2 teaspoons creamy Dijon mustard
1/4 cup olive oil
1/4 cup neutral oil (sunflower, safflower)
1/2 teaspoon white wine vinegar
1/2 lemon, juiced

In a mortar and pestle smash garlic and salt into a paste; scrap into a small mixing bowl and add mustard and whip with a whisk until well blended. Pour oils into mixture 1 tablespoon at a time, whisking furiously to blend and emulsify. Halfway through adding oils, add vinegar and lemon juice and continue whisking. Finish adding oils and taste for salt. Keep refrigerated when not in use. If sauce begins to separate, simply rewhisk.

Hugs!

Recipes currently inspiring me:

Willy Wonka's Chocolate Mushrooms at Think. Care. Act.
Almond Brown Rice Pudding at Sidewalk Shoes
Triple Fennel and Spelt Salad at My New Roots

Garlickly Greens Scacciata Pie with Cashew Cheese

noreply@blogger.com (Kirsten Lindquist) — Tue, 20 Nov 2012 09:00:00 +0000

I wrote a post several years talking about my favorite family heirloom. Not a piece of furniture or art, per se, but rather the Sicilian Heirloom Scacciata, of unknown origins which I was so fortunate to know while growing up in Middletown, Connecticut. Since changing to a plant-based diet, I decided to make it using my favorite cashew cheese. Just as delicious!

Now that I have begun experimenting with Miyoko Schinner's Artisan Vegan Cheese, I can't wait to try these with homemade vegan mozzarella! Look for a forthcoming version with garlickly broccoli!

Garlickly Greens Scacciata Pie with Cashew Cheese
(serves 2-4)

Filling
4 cups chopped greens (2 large bunches of any of the following: kale, collards, swiss chard, purslane, turnip greens, beet greens)
1 cup onion, chopped
10 cloves garlic, chopped
2 tablespoons olive oil
1 cup cashews, soaked in water for 8 hours or more
2/3 cup almond milk
1-2 tablespoons nutritional yeast (to taste)
salt
pepper

Dough
4 cups all purpose flour
1 tablespoon yeast
1 teaspoon salt
1 1/3 cups water
2 tablespoons olive oil

Add yeast to water and set aside to proof. Mix flour and salt in bowl and add proofed yeast and stir to combine. Add olive oil and mix well. Turn out onto floured counter and kneed 5-7 minutes until smooth and elastic. Place in clean bowl and cover with damp dish cloth and place in warm place and allow to rise 2 hours or until doubled in size.

Saute garlic in olive oil for 1-2 minutes until you can smell garlic but before it begins to brown. Remove garlic and set aside. Add onion and saute for 1 minute until it turns translucent. Add greens and cook for 4-5 minutes until wilted. Add garlic back to pan and cook another 3 minutes until flavors meld. Set aside to cool.

Place soaked cashews and almond milk in blender and puree until smooth. Add nutritional yeast and puree until incorporated. Add salt and pepper to taste.

Preheat oven to 400 degrees. Punch down dough and pull apart into 2 pieces. Roll out each piece into a large circle. Place half of filling in the front part of the circle and top with half of cashew cheese. Pull dough over filling and roll edges to seal, tucking ends under sciaccatta. Oil top with olive oil and place on greased baking sheet and bake 40 minutes or until top is nicely browned. Remove from oven and allow to cool 5 minutes. Serve with warmed marinara sauce or plain.

Hugs!

Recipes currently inspiring me:

Roasted Cauliflower and Aged White Cheddar Gratin at Closet Cooking
Shrimp Enchiladas with Green Chile Sauce at Cinnamon Spice and Everything Nice
Vegan Corn Dog Mummies at Fork and Beans

Moroccan Lentil Stew over Couscous - Farewell to PPN

noreply@blogger.com (Kirsten Lindquist) — Thu, 15 Nov 2012 09:00:00 +0000

If you scan my labels on my blog, you'll notice that Moroccan dishes are up there with my other favorite types of cuisine - Asian, Mexican - only beat by Italian (kind of hard to compete with that!) When Joanne of Eats Well With Others posted her version of a Moroccan Lentil Stew I knew that my version would soon follow.

A huge fan of Harissa, Preserved Lemons, and Pomegranate Molasses, all of those fun DIY Pantry ingredients found their way into my version. I served this over couscous, naturally, and perfectly it fit as my final offering and tribute to Presto Pasta Nights.

Presto Pasta Nights was my introduction to blog events and the one that has most enriched my life. Not only did I host it six times but many of the bloggers that I met through PPN are now my favorites as well as being part of my virtual blogging community. I can't remember how I first came across PPN but my blog and my food repertoire has grown so much because of the following blogs:

Once Upon a Feast
Chaya's Comfy Cook now Bizzy Bakes
Chez Cayenne
Cinnamon Spice & Everything Nice
Closet Cooking
Cook Almost Anything
Eats Well With Others
Food Hunter's Guide to Cuisine
Honey From Rock
More Than Burnt Toast
Sidewalk Shoes
Thyme for Cooking

Thank you to everyone for sharing your passion, food and energy with us all, how lucky we are! And thanks most of all to Ruth of Once Upon A Feast. Here's to so much more great food to come!

Moroccan Lentil Stew
(makes 4 cups)

1 cup lentils
5 cups water
2 tablespoons olive oil
1 small onion, diced
1 carrot, diced
1 celery, diced
1 large bay leaf
1 tablespoon Pomegranate molasses
1 teaspoon harissa
1/2 preserved lemon, pulp removed, rinsed with water, and diced
1 teaspoon coriander seed
1 teaspoon cumin seed
3 allspice berries
1 1/2 teaspoons salt
1 inch piece cinnamon or 1/2 teaspoon ground cinnamon
2 cups couscous
3 cups boiling water
few sprigs of cilantro for garnish

Crush coriander, cumin, cinnamon and allspice in mortar and pestle. In large sauce pan heat olive oil and saute onion until translucent, about 4 minutes. Add celery and carrot and cook another 4 minutes until just beginning to soften. Add lentils, bay leaf, salt, and 5 cups of water and bring to boil. Cook 15 minutes until lentils are almost tender. Add pomegranate molasses, preserved lemon and harissa and cook another 5 minutes. While stew cooks last few minutes, bring 3 cups of water to boil and pour over couscous and cover and allow to stand for 5 minutes. Fluff with a fork and serve stew with couscous and cilantro; pass more harissa at the table.

Hugs!

Recipes currently inspiring me:

Pumpkin Cinnamon Rolls at Smitten Kitchen
Tempeh Tikka Masala at Vegan Richa
Paprika and Red Pepper Soup with Pistachio Puree at Flavors of the Sun

Thanksgiving RoundUp - Vegan Friendly

noreply@blogger.com (Kirsten Lindquist) — Mon, 12 Nov 2012 09:00:00 +0000

It is that time of year when omnivores reign supreme - Thanksgiving. But not to forget the spirit of the holiday - gratitude - I am generously sharing lots of suggestions for omnivore and vegan/veggie cooks alike.

It is mainly the baking and entree side that trips up newbie Thanksgiving cooks, who are frazzled enough with making a huge bird and hoping it isn't over- or under-done. Unless you're on great terms with the cook, let go of having protein at this one meal and focus on the sides and desserts, they are really the best part of the meal in my mind! But if you can get a burner in the busy kitchen, here's my recipe for Marsala Seitan with Sauteed Mushrooms (courtesy Field Roast)

My preference if I am dining at someone else's table is to ask if I might bring something to share. Most cooks will be happy to have your contribution so they have something less to worry about. Depending on your palate - sweets galore, vegetable-aholic, fun appetizers - you can bring your favorite dish and ensure you really enjoy at least once dish and show friends and family how delicious vegan can be!

Showing lots of compassion for all beings, here are some humble suggestions for a happy dining experience for everyone at this year's Thanksgiving!

Desserts

Chocolate Pudding Pie

Pumpkin Cheesecake

Limoncello Macaroons

Grasshopper Pie

Hors d'Oeuvres

Quinoa Stuffed Mushrooms

Fermented Cashew "Boursin" Cheese

Raw Spinach and Artichoke Dip

Muhammara

Sides

Creamed Spinach

Pan Roasted Mushrooms and Wild Rice

Happy Thanksgiving everyone! I hope you have a joyous and delicious day!

Hugs!

Presto Pasta Nights - # 289 - The Penultimate Round-Up

noreply@blogger.com (Kirsten Lindquist) — Fri, 09 Nov 2012 09:00:00 +0000

Welcome to Presto Pasta Nights #289! This is my sixth time hosting (kind of hard to believe!) but a bittersweet one since this is the penultimate roundup of Presto Pasta Nights. Next week's roundup will be the last, capping off more than 5 years of weekly roundups of pasta! So please join me with your favorite glass of drink to celebrate all of the yummy pasta we have before us!

First of all I want to pay tribute to Ruth Daniels of Once Upon A Feast for creating Presto Pasta Nights. Since I started blogging more than three years ago, PPN has been the event I have participated in most and from which I have met such wonderful bloggers. I have always loved that it was weekly - the frequency made it feel cosy, like cooks sharing recipes over the back fence or in the aisle of the grocery store. Everyone was so welcome and it created so much virtual community, one of the main reasons I personally enjoy blogging so much!

So often Ruth's dishes feature interesting pasta as well as delicious flavor combinations. Of course this week is a perfect example: Conchiglioni with Italian Sausage and Mushrooms. In a word, Yum!

Next is Lana of Bibberche with her Mediterranean Pasta with Sardines. Lana not only went "pantry spelunking" (something I adore!) to bring the briny goodness of her childhood to her family, but she produced a dish that left her family silent in rapture-filled eating. Sounds like a winner to me!

Stash of Simple Kitchen Seasons is a cook after my own heart. Reminding us of the authentic way to make Spaghetti Carbonara - no cream, raw eggs! - he serves up a gorgeous carbonara that lets the simple ingredients shine in perfect harmony allowing the pasta to take center stage.

Catherine of Cate's Cates brings us Vegan Pasta Primavera with fresh herbs, fava beans (or broad beans as some call them) and a bowl full of fresh spring veggies because she's living where Spring is just blooming, lucky duck! Well she stole my heart when she started talking fresh herb sauce with favas - all of which are growing in my southern California winter garden right now! So this dish goes to the top of my must make list!

Haalo of Cook Almond Anything, a PPN regular, sends us Tajarin con Ragu Leggero dell'Orto inspired by a recent meal at a local favorite restaurant in Alba (so much inspiration from the Mediterranean in this roundup as me dreaming of that wondrous food region!) Adding lots of vegetables - bell peppers, zucchini, red celery and peas - she lightens up the traditional notion of a ragu to create a confetti effect with gorgeous egg pasta!

Next is Alicia of Foodycat who serves up a real doozy - Prawn and 'nduja fusilli lunghi. Prawns + Calabrian spicy sausage? When I was an omnivore this dish would have sent me into ecstatic convulsions at the very description! All of this inspiration from the Mediterranean is having me longing for that magical place. Luckily it's easy to "take a trip" through the pantry and at least taste my way through deliciousness!

Skud of The Oeconomist serves up a Ricotta Pesto Vegetable Pasta Bake. Whew! That's a mouthful to say but better yet one I'd like to be forking into my mouth as soon as possible! He added mushrooms and sundried tomatoes along with a creamy version of Ricotta that is sliced up in wedges. I completely understand why he heard that kind of ricotta talking to him!

Tigerfish, another long-time PPNer whose dishes never fail to invoke involuntary drooling, brings us Preserved Chinese Leaf Mustard and Chicken Noodle Soup, writing at An Escape to Food. I am always intrigued by anything preserved (preserved lemons being one of my favorite ingredients) and the idea of adding preserved greens to a warming noodle dish sounds perfect as the darkness falls earlier and the rainy season begins in Southern California. This dish is zipping to the top of my must make list!

Bringing up the rear is my Vegan Alfredo with Peas and Parsley. Using that magical ingredient of soaked raw cashews, I made a pureed sauce with some nutritional yeast that paired perfectly with some orrechiete, peas, and parsley.

Farewell for now dear pasta eaters. See you all next week for the final celebration of Presto Pasta Nights! Thanks for participating this week and happy eating!

Hugs!

Green Chile Gorditas

noreply@blogger.com (Kirsten Lindquist) — Tue, 06 Nov 2012 09:00:00 +0000

Peasant food is my favorite kind of food to make. It's cheap, filling, usually from locally sourced ingredients if you cook according to the climate you live in, and perfected over centuries by home cooks, so almost guaranteed to be delicious.

Lately I've been making gorditas, "fat ones" which are Mexican in origin. Masa dough stuffed with simple things like sauteed garlic and chilies and a dab of cheese, pan fried into tasty goodness. They're highly addictive, very filling, and even reheat well in the microwave for office lunches!

In this version I used some vegan cream cheese, but use any mild cheese or dairy cream cheese and you'll be pleased with the results. These make a quick and satisfying dinner when you want something on the table quick but don't have time for fussing in the kitchen. Make a big batch and your lunch is waiting for you in the morning.

Green Chile Gorditas
(makes 4-6)

4 cups masa
2 1/2 cups water
8 serrano chilies, minced (deseeded for less heat)
5 cloves garlic, minced
1 teaspoon salt
3-4 tablespoons cream cheese (vegan if you choose)
olive oil for frying

Combine masa flour, water and salt and combine well. Form into ball and set aside. Saute chilies and garlic in 1 tablespoon of olive oil until just softened, but do not let them darken. Remove from pan and wipe out pan. Divide masa into 5 balls and carefully flatten one ball in your hand, making a depression in the center. Spoon in 1 tablespoon of chile mixture and add 1 large heaping teaspoon of cream cheese. Fold the masa over the filling and carefully press the edges together to seal. Gently flatten the gordita to allow it to fry evenly. Repeat with remaining masa and filling. Heat the skillet over medium high heat and add 2-3 tablespoons of oil and pan fry gorditas until golden brown on each side.

Hugs!

Recipes currently inspiring me:

Peciatelli and Lentil Wheatballs at Ripe
Roasted Garlic, Caramelized Onion and Fig Pizza at The Vegan Road
Chickpea Flatbread and Basil Pistou at In Pursuit of More