Tag: recipes

Pearled Barley with Shiitake and Asparagus

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Pearled Barley with Shiitake and Asparagus
(Serves 8 – Vegan/Plant-Based, Soy-Free)

I typically like barley in a soup, usually always in soup. But today I opened the pantry, then the freezer and looked around for a change from the usual rice and beans. I considered pearled barley, because it has a similar texture to rice, and thought the nutty flavor would go great with the shiitake mushrooms I had in the freezer. These frozen mushrooms by Woodstock specifically are my new favorite, I genuinely love the taste and freshness, and highly recommend them.

I realize the prep/cook time of this recipe could look intimidating… (I mean—one whole hour and some change just to cook the barley alone!) But think about all the other things you can do while it’s cooking. Sometimes the long cook-time recipes allow me to get other tasks completed or even just time to relax. But today for example, I put the barley on… lowered it to a simmer, set the clock and went to iron my husband’s clothes. Another consideration is to prep any time-consuming items on another day/time. Enjoy!

Ingredients:
2 Cups Pearled Barley (dry)
6 Cups Water
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
10oz Shiitake Mushrooms, frozen
16oz Asparagus, frozen (chopped)
1 Lemon (juice & zest)
Dried Parsley
Salt/Pepper

Directions:
-In a large pot combine barley with water and bring to a boil. Immediately lower and simmer for one hour and 20 minutes. Then remove from heat, add seasoning (salt/pepper) and set aside.

-In a large pan, heat olive oil and add garlic and mushrooms. Sauté for about five minutes, while stirring. Add sauteed mushroom mixture to the cooked barley. To this add zest of lemon.

-To the pan, add lemon juice, chopped asparagus, and dried parsley. Cook for about five minutes, stirring occasionally.

-Add asparagus to the barley and mix all together to combine. Season to taste. Enjoy!

Pearled Barley with Shiitake and<br /> Asparagus

Ingredients:
2 Cups Pearled Barley (dry)
6 Cups Water
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
10oz Shiitake Mushrooms, frozen
16oz Asparagus, frozen (chopped)
1 Lemon (juice & zest)
Dried Parsley
Salt/Pepper

Directions:
-In a large pot combine barley with water and bring to a boil. Immediately
lower and simmer for one hour and 20 minutes. Then remove from heat, add
seasoning (salt/pepper) and set aside.
-In a large pan, heat olive oil and add garlic and mushrooms. Sauté for about
five minutes, while stirring. Add sauteed mushroom mixture to the cooked
barley. To this add zest of lemon.
-To the pan, add lemon juice, chopped asparagus, and dried parsley. Cook for
about five minutes, stirring occasionally.
-Add asparagus to the barley and mix all together to combine. Season to taste. Enjoy!

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Corn Salsa

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Corn Salsa
(Makes about 3 ½ -4 cups) ~ Vegan, Gluten-Free, Dairy-Free, Soy-Free

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A few days ago I mentioned this post to follow. Since the plan was to keep it simple last weekend. What could be easier than a quick 5-minute salsa over top blackened pepper crusted tofu? The tofu is not listed here as a recipe, given that I literally just pressed then seasoned the hell out of each side with pepper, basil, garlic powder and a little salt. Sauté each side for a few minutes in Extra Virgin Olive Oil and sprinkle with a little salt after frying, then I topped with corn salsa. That’s it…that was the recipe! 🙂 Enjoy your day and weekend.

Corn Salsa

  • Servings: About 3 ½ Cups
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (11oz can) White Shoepeg Corn, drained/rinsed
1 (15.25oz can) Corn, drained/rinsed
1 (15.5oz can) Black Beans, drained/rinsed
1 Red Pepper, diced finely
½ Red Onion, diced finely
1 small Handful Fresh Cilantro, chopped (or to taste)
Juice of ½ Lime
2-3 Tbsp Apple Cider Vinegar
2 Tsp Sugar
1 Tsp course Black Pepper
½ Tsp Chili Powder
½ Tsp Fresh Garlic
Salt and Cumin to taste

Directions:

-Very simply put – drain and rinse canned ingredients. Chop: Pepper, Onion, Cilantro and combine all ingredients. Adjust seasonings to your liking. Enjoy!

Bruschetta with Garlic and Tomatoes

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Bruschetta with Garlic and Tomatoes
(Makes about 20-24 pieces)

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Cheers to a New Year. I celebrated a blogiversary recently and I plan to blog about it while highlighting some healthy recipes from 2015.
Bruschetta is one of my favorite appetizers. The typical recipe and preparation of bruschetta is so simple in itself, I kick the ease factor up by using canned diced tomatoes (I use Hunt’s), and yeah I know cheating a little maybe? This recipe is delicious; the fresh basil along with the garlic in this recipe always gets me. Enjoy!

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic (I know it seems like a lot… I love garlic!)
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste
Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet.
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Drizzle with olive oil (picture below). Bake for 10-15 minutes until bread is toasted.
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-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

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Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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We toasted to the New Year with Absinthe prepared traditionally with water and sugar cubes. I look forward to 2016 which is sure to be busier than last year as I continue with our family life and routine, work, college, cooking and blogging. Aside from this “the usual” our family is growing with Megan our eldest expecting in April. We also plan to publish a book this year (my husband’s book), so many things to toast to…Cheers!
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Bruschetta with Garlic & Tomatoes

  • Servings: About 20-24 pieces
  • Difficulty: easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (14.5oz can) Petite Diced Tomatoes
1 (14.5oz can) Fire Roasted Tomatoes
3 Tbsp Minced Garlic
1 bunch fresh Basil, chiffonade
Salt/Pepper to taste Extra Virgin Olive Oil
1 Fresh Baguette

Directions:
-Preheat oven 350 degrees to toast bread. Slice baguette and place on baking sheet. Drizzle with olive oil. Bake for 10-15 minutes until bread is toasted.
-While bread is toasting. Drain tomatoes very well. Toss tomatoes and garlic in a bowl to combine, add salt/pepper to taste.
-To chiffonade basil: Remove basil leaves and rinse. Stack leaves about 10 then roll together tightly. With a sharp knife slice into ribbons.
-To Serve: Place tomatoes on toasted bread then top with basil pieces.

Notes:
-If I’m traveling on making ahead, I prepare the tomatoes and refrigerate ahead of time. Then toast the bread and chiffonade the basil last before serving up.
-I also try and use up as much of the basil as possible, so the tiny piece that you cannot roll up to chiffonade just chop with a very sharp knife.

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Just Fruit. Salad – A Summertime Favorite!

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Just Fruit. Salad – A Summertime Favorite!
(Serves 10-12) ~ Vegan, Gluten-Free, Raw, Soy-Free, Dairy-Free
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This fruit salad is Colorful, Fresh and Perfect for a summer gathering. It’s also ideal for breakfast, lunch, snack time and dessert 🙂 . I love fresh cold fruit in the summer. This salad is so refreshing; it’s a simple crowd-pleaser that is far from the canned stuff. I titled this – Just Fruit – because it is…just fruit – no added sugar, sauces or syrups. Enjoy! One of my favs.

Ingredients:
 1 Honeydew (I used Orange Flesh Honeydew)
6oz Blackberries, rinsed
3 Cups Green Grapes (about 18oz)
2 Cups Peaches (about 14oz)
1-2 Ripe Mangoes, peeled and chopped
1 Pineapple, Peeled/Cored/Chopped
20 Strawberries, hulled/quartered
6oz Raspberries, rinsed
2 Kiwi, peeled/sliced

Directions:
 Peel and Chop or Slice: Honeydew (I used my melon baller), Peaches, Mango, Pineapple and Kiwi.
Rinse and pat dry: Blackberries, Grapes, Raspberries and Strawberries (slice in half or quarter strawberries.
Refrigerate before serving. Sometimes I place in the freezer for 30 mins. for a quick chill.

I love fresh pineapple!
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-You can layer this fruit salad and get fancy-
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-Or Toss to combine –
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Enjoy!

Chili!! – Vegan Chili con Carne (Field Roast)

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Chili!! – Vegan Chili con Carne (Field Roast)
(Serves 8-12) ~ Vegan, Dairy-Free (Gluten-Free option ~ See Notes)
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I suppose I’m feeling generous because there are some recipes “my coveted” recipes, as I call them, that I just would’ve never considered parting with before…but I think it’s about time. 🙂 The other day I shared my recipe for Corn Fritters and one of my fellow bloggers mentioned corn fritters with chili! Then I said…well I have a great chili recipe – so here you go!
Some quick notes about this recipe – Notes meaning variations… I‘ve made this recipe also using Boca Crumbles and/or Gardein Beefless Grounds. My original version was actually made without the corn even. For a Gluten Free version – omit Veggie Meat substitute and add Chickpeas (Garbanzo beans) for a 5-Bean Chili! Also, this recipe [pictured above] was made with Field Roast burgers…I’m pretty obsessed with these burgers A-mazing! If you haven’t yet tried their burgers…do it fast. They grill well indoor/outdoor and are great even fried up in a pan. Hope you Enjoy this Chili!

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn

Directions:
 -Drain and rinse beans and set aside.
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-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes.
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(I crush the burgers down with a wooden spatula until crumbled/broken down).

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Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
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-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving. Enjoy!

I served over brown rice!
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Vegan Chili con Carne (Field Roast)

  • Servings: 8-12 ~ Vegan, Dairy-Free, Gluten-Free Option
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
3 Tbsp Extra Virgin Olive Oil
1 (13oz Pkg) Field Roast Burgers
5 Garlic Cloves, minced
1 Red Pepper, seeded/chopped
2 Jalapeño Peppers, seeded/chopped
1 Small Yellow Onion, chopped
1 (15oz Can) Black Beans
1 (15.5oz Can) Pinto Beans
1 (16oz Can) Dark Red Kidney Beans
1 (16oz Can) Navy Beans
1 (28oz Can) Diced Tomatoes
3 Tbsp Cumin
¼ Tsp Crushed Red Pepper Flakes
2 Tsp Chili Powder
1 Tbsp Dry Sage
1/3 Cup Tamari Soy Sauce
1 (16oz Pkg) Frozen Corn

(GF Option: Swap Field Roast/Boca/Gardein Crumbles with Chickpeas (Garbanzo beans) for a 5-Bean Chili)

Directions:
 -Drain and rinse beans and set aside.
-Heat Olive oil over medium heat. Add Field Roast Burgers (or crumbles) and heat through until brown about 3-5 minutes. (I crush the burgers down with a wooden spatula until crumbled/broken down).
Quick Note: If you’re not finished cutting your veggies or if you didn’t prep ahead like I often do – turn off heat until you’re ready for the next step.
-To Veggie Meat add: Garlic, Red Pepper, Jalapeños and Onions. Let the mixture cook through for about 3-5 minutes until veggies sweat.
-Add: Beans, Diced Tomatoes (with liquid), Tamari and stir in with remaining seasonings. Keep stirring as you add your seasonings.
-Add Frozen Corn then cover and reduce heat to a simmer for 10 minutes. After 10 minutes, stir again turn off heat and let stand for another 10 minutes before serving.

Enjoy!
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Chopped Spring Mix Salad

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Chopped Spring Mix Salad
Serves 4-6 ~ Vegan, Gluten-Free, Soy-Free, Raw
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Salads are delicious, healthy and easy. In several minutes lunch or dinner is ready 🙂 . Here’s a salad you can crave, so quick and simple. Enjoy!

Ingredients and Directions:
 2-3 Large Handfuls Spring Mix
1 Large Carrot, grated (or 2 small carrots)
½ Large English Cucumber, chopped
2 Radish, julienned
1 (15.5oz can) or 1 ½ Cup Chickpeas
½ Red Onion, chopped or sliced thin
1 Red Pepper, chopped
3 Tbsp Capers, optional

Combine and toss with some dressing. Enjoy!
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Up close and Beautiful ❤

X is for Xanthan Gum – Raspberry Lemonade Sorbet / Lemon Blackberry Granita

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X – Xanthan Gum — Raspberry Lemonade Sorbet and Lemon Blackberry Granita
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X is for Xanthan Gum. I want to first talk alittle about Xanthan Gum then I also have a quick recipe to share. Xanthan Gum is popular commercially as a thickener for dressings and sauces. Look on the back of most salad dressings and you’ll find xanthan gum. It is favored in salad dressings because it is stable and it helps keep spices suspended and aids to prevent separation (oil/vinegar for example); it keeps those ingredients blended and staying together. Go ahead shake up that bottle up, what do you see?…most likely it will be the seasonings and spices floating inside. They won’t quickly settle to the bottom like a homemade dressing would, but it’s all good – I just whisk my dressings back up before serving usually. 🙂
Xanthan Gum is also very popular in gluten free recipes. Since gluten naturally provides elasticity to dough and allows for that chewy texture. Alternatively, Xanthan Gum provides the same benefits in gluten-free baking. Many gluten-free creations can be made using Xanthan gum from breads to cakes to cookies or donuts.
Additionally, it is used in Ice Creams and Sorbets similarly Locust Bean Gum or Guar Gum because it helps provide a desirable mouth feel. It also helps prevent ice crystals from forming. I created two frozen treats for you to sample – a silky sorbet and chunky icy granita.
Xanthan Gum
Raspberry Lemonade Sorbet
(Serves 4) – Vegan, Gluten-Free, Soy-Free
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Ingredients:
1 ¼ Cup Sugar
¾ Cup Water
Juice of 2 ½ Lemons
Zest of 1 Lemon
2 (6oz) Packages Fresh Raspberries
¼ Tsp Xanthan Gum

Directions:
-In medium saucepan combine water and sugar over medium heat. Dissolve sugar in water to create a simple syrup.
-Juice lemons and combine with raspberries and lemon zest in blender, food processor or I used my nutribullet.
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-In a bowl whisk together simple syrup with lemon mixture.
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-Whisk in Xanthan Gum then pour into 9×13 dish and freeze for 2 ½ hours. Every 30 minutes scrape through sorbet with a fork. Enjoy!

Lemonade Blackberry Granita
(Serves 4) – Vegan, Gluten-Free
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Ingredients:
Juice of 2 ½ Lemons
½ Cup Water
Zest of 1 Lemon
6oz Blackberries
3 Tsp Blue Agave Nectar
¼ Tsp Xanthan Gum

Directions:
-Combine blackberries, water, agave and xanthan gum in food processor, blender or I used my nutribullet for this recipe.
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-Whisk blackberry mixture into lemon juice and zest.
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-Pour mixture in 9×13 dish and freeze for 2 ½ hours. Every 30 minutes scrape through with a fork. You want to separate the ice crystals as the mixture freezes.
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Notes: Both recipes were created without having to use an icecream maker. Granita can be made raw omit Xanthan gum. Also, a critique is the raspberry lemonade was super sweet so I added another container of raspberries to try and cut down the sweetness.
Also, kids (well mine at least) are not a huge fan of seeds so you can strain both before adding to the container for freezing. This time around I kept the seeds in.

Enjoy!

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