Schizandra, Goji and Juniper Cocktail

This is Christmasy and tasty!!!

Soak the following over night in 12 oz. hot water:

 

1 heaping T dry schizandra berries

1 juniper berry

1 T goji berries

 

Strain the goodness and heat up the liquid till almost boiling. Sweeten with a bit of honey or agave. Drink it up and let those amazing berries do their work. I will be doing a vodka soak version of this soon.

Vegan nacho jumble

This was inspired by a chilequiles recipe in the "Eating without Cruelty" pamphlet from Go Vegan.

 

Two out of four kids tried it, and two out of four kids liked it.

 

2 T. oil

1 med onion chopped

2 garlic clove finely chopped

1 block tofu crumbled

2 cups mild salsa

1 can black bean

a big mess of corn chips

about 1/4 c. nutritional yeast

 

Preheat oven to 350. Heat oil in a big heavy pot. Add onion and saute, when onion is done, add garlic and saute for 1 minute. Now add tofu, salsa and beans, turn off heat and mix well. Pile the chips into a lasagna type glass baking dish and spoon on the mixture of goodness. Sprinkle with nutritional yeast. Bake for 15 minutes.

 

Why is this so cheezy!?

Ugly pilaf

This is not a pretty dish. It looks kind of like concrete. I suppose if the plate had some sprigs of greens and some tasty roasted butternut squash chunks it wouldn't look so bad. That said, this is one tasty, satisfying, super quick, one pot, gluten -free, fat free, vegan dish. Did I mention high in protein, iron and various minerals?

 

1/2 c. quinoa

1/2 c. french lentils

bit of sea salt

 

Rinse quinoa and put it in a heavy pot. Examine and rinse lentils and add them to the pot. Add two and a 1/2 c. water and bring to a boil. Simmer for twenty minutes. Do keep an eye on the amount of water and add some if needed. Test for doneness at 20 minutes. Some lentils need to cook longer. Sprinkle with sea salt and be surprised by the earthy tastiness.

Chocolate chip tea cakes

I think I got this out of the newspaper on a Nestle add around 20 years ago. These are really nice and very cute cookies. This is the original recipe. I am going to see if it can be veganized with coconut oil. 

 

1c. butter softened

1/2 c. sifted confectioners sugar

1 t. vanilla extract

2 c. all purpose flour

2/3 c. finely chopped nuts

2 c. semi sweet chocolate bits

 

Beat together butter and sugar. Beat in vanilla. Gradually add flour and nuts. Stir in 1 and 1/2 c. chocolate bits. Roll into one inch balls and bake at 350 for 10 or 12 minutes- till the bottom turns slightly brown. Cool for two minutes on the baking sheet then move to wire rack to cool completely. 

 

Microwave the remaining chocolate in a heavy plastic zip loc bag. Cut a tiny bit from the corner of the bag and drizzle chocolate on cookies when they are completely cool.

Vita clay roasted potatoes

I'm not sure it really counts as roasted if it's done it a slow cooker. These are very good. 

 

3 T olive oil

1T fresh Rosemary chopped

3 cloves garlic chopped 3-4 lbs red potatoes

sea salt

black pepper

 

Put oil into vita clay . Slice potatoes into chunks that are less than 1/2 an inch thick. Add chopped rosemary and garlic as well as salt and pepper. Mix well and set to cook 2 hours on the stew/braise/porridge setting. I don't know if this would work in a dutch oven- but this preparation alone makes owning a vita clay worthwhile.

Quick golden quinoa

This little pilaf is super quick, pretty and of course yum.
1 c. quinoa-well rinsed or soaked and rinsed
pinch of sea salt
4 cardamom pods
2 cloves
12 almonds
1/2 plus a pinch turmeric
2 T dry apple juice sweetened cranberries chopped
2 1/4 c water

Put everything in a little iron pot and bring to a boil. When it is boiling rapidly reduce to low heat and simmer 15 minutes. Let it stand uncovered then fluff and serve. Mmmm.

Ethiopian style red lentils

The other day we went to an Ethiopian place in Chicago, following a grand excursion to the Lincoln Park Zoo. The red lentils were soooo good. This is my attempt to recreate the dish. 

 

2 onion

2 c. red lentils

4 T olive oil

5 clove garlic

2 square inches fresh ginger

1 t turmeric

1 t paprika

1 t coriander

1 t cayenne

1/2 t cinnamon

3 oz. tomato paste

sea salt

 

Toasted spice mixture:

1 t fenugreek seeds

1 t cumin seeds

3/4 t cardamom seeds

3 cloves

8 peppercorns

 

Put the spice mixture ingredients in a little iron pan and toast on medium high about three minutes. Dump spices into a bowl and allow to cool. When spices are cool to the touch grind in a spice mill or with a mortar and pestle.

 

Rinse the lentils well and set them aside. Chop onion and saute in the oil in a big heavy pot. Chop the garlic and finely chop or grate the ginger. When the onion has cooked for ten minutes on medium heat, add garlic, ginger, cayenne and turmeric stir for three minutes and add lentils. Stir and saute the lentils for a couple of minutes then add 6 c. water, the ground spices and the tomato as well as paprika- bring to a boil then simmer about 50 minutes. Add sea salt to taste. Serve with rice or flat bread.

 

Fakin bacon and white beans

This is seriously satisfying vegan supper food. 

 

2 c. dry white beans soaked in plenty of water for at least 12 hours

1 package of tempeh Fakin Bakin or homemade baconized tempeh

fresh sage

black pepper

sea salt

 

Rinse and drain beans cook til soft- probably 1 to 2 hours. Cook Fakin as directed on the package. 

 

When the beans are cooked add 8-10 fresh minced sage leaves and black pepper- cook 20 minutes. Crumble in Fakin and add salt to taste. Simple and yummo.