I know it seems lately that I have been lacking in the food/recipe post and I am sorry! I have been working on recipes from a number of cookbooks as well as testing recipes for Happy Herbivore’s upcoming cookbook. I will be posting some more cookbook reviews including pictures of various dishes and well be having 2 cookbook giveaways – one of them a raw recipe book! So look for these in the upcoming weeks.
This Thanksgiving rather than eating a turkey why not adopt one? You can do so through Farm Sanctuary’s Adopt-A-Turkey Project.
We adopted Gideon!
For dinner last night I made kasha (buckwheat groats) for the first time and served with steamed broccoli, sautéed summer squash and a butternut squash & red lentil dahl. I am now in love with kasha it is so good. It is also great because it is so quick to make only takes about 15 min. My parents came over and they enjoyed the meal and I can’t wait to make it again.
Serves 6 to 8
• 3 tablespoons Earth Balance
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups buckwheat groats (also known as kasha)
• 3 cups vegetable stock
• Coarse salt and freshly ground pepper
1. In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Add groats to skillet, and increase the heat to high and cook about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 10-15 minutes.
Recipe for Butternut squash and red lentil dahl
□ 1 can of organic butternut squash
□ 1 and ½ cups red lentils, rinsed and checked over
□ 1 inch piece of fresh ginger, peeled
□ 1T ground cumin
□ 1 tsp turmeric
□ A small stick of cinnamon
□ 4 cups hot vegetable stock
□ 2 red onions, thinly sliced
□ 2-3 T olive oil
□ 2 cloves of garlic, thinly sliced
□ 1T chili flakes
□ 2 t lemon juice
□ ¼ cup sour supreme
□ 2T chili sauce
Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
Simmer on a low heat for about 30 minutes, stirring occasionally.
Meanwhile heat the olive oil in a frying pan and add the onions. Cook the onions on a med-low until golden and caramelized.
Once the lentils have absorbed all of the water remove the cinnamon stick and discard.
Stir the squash, sour supreme, chili sauce and lemon juice into the lentils and simmer on low for 10 min
Add the garlic and chili flakes to the onions and cook on a low heat for another 10 minutes. Add the onion mixture to the dahl, reserving some for garnish.
For the first time in awhile I actually spent some time in the kitchen cooking some real food. My husband and I are going camping for the next few days and I wanted some fun food for us to eat. So last night, with the help of hubz, we made from Vegan Brunch: Cinnamon Rolls, Chesapeake Tempeh Cakes and Samosa Pancakes!
Last night was all about kale-
I made kale chips which are extremely easy and yummy to make. Just take some dinosaur kale and toss with shoyu, olive oil, garlic powder and onion powder and dehydrate at 115 for 4-6 hours.
Then I made some kale and white bean soup sooooo goood:
2 cans of canellni beans
4 cups vegetable broth
4 cups of kale cut into bite sized pieces
2 carrots diced
4 celery stalks diced
1 medium onion diced
2 heading tablespoons of nutritional yeast
salt and pepper to taste
I sautee the onions, carrots and celery with a little oil until soft. Add in one can of beans and mash up this will thicken the soup. Then toss in the kale and stir everything together. Add the broth and other can of beans and bring to a boil and then turn down to a simmer for 15min. Add the nutritioinal yeast and salt and pepper to taste. then gobble it up.
This week we had the Raw Polenta with Mushroom Ragout from Ani Phyo’s book and it was incredible! We had some really great fresh corn that was sooooo sweet the best I’ve had in a long time. The whole dish was great and even better for lunch the next day!
So I am really interesed in Kombuncha and everything it claims to offer however I just can’t get over the rotten taste it leaves in your mouth. It just taste like rotten fruit/vegetables (which it is in a way since it is fermented) but it’s hard to get down. I find myself chugging it when I do drink it and I appreciate the sparkling aspect of it as this helps in distracting my mind as the rotting beverages slides down my throat but who knows maybe I just haven’t found my flavour yet and I think I definitly took a bigger risk this time with the multi-green which is essentially kombucha and green algae. Anyone have any favourites I should try? I’ve tired a guava one that wasn’t bad but otherwise that’s it.
On another note last night was a yummy dinner of Ani Phyo’s raw shiitake miso soup which I was skeptical about considering the large amount of olive oil involved but it was delicious. We also had a sprouts and cabbage salad with sweet miso dressing from Everyday Raw which was delicious- made from white miso, raw tahini, lemon juice and water soooooooo good.