Saturday, July 23, 2016

Protein Power Goddess Bowl

We had some yummy Tahini salad dressing on hand so to save time, we just used the jarred dressing.  Used wheat berries that were soaked over night and switched out the red bell pepper for green pepper because I had it in the fridge.  This salad is packed with nutrients!

Protein Power Goddess Bowl
by Angela Liddon

Thursday, July 21, 2016

Strawberry Crumble Pie

I absolutely love Strawberry Pie .... so when I found this recipe, I had to try it, even if it meant cranking up the oven on a 90 degree day!  I ended up using another crust recipe, so if you have a favorite, I'm sure that would be fine.

Strawberry Crumble Pie
Food Network Magazine

For the Crust
1 & 1/4            cups all-purpose flour, plus more for dusting
1            tablespoon granulated sugar
1/2         teaspoon kosher salt
1/4         cup cold vegetable shortening
6            tablespoons cold vegan butter, cut into cubes
2            tablespoons ice water
2            tablespoons apple cider vinegar

For the Topping
3/4            cup rolled oats
1/2            cup all-purpose flour
1/2            cup packed light brown sugar
1/2            teaspoon kosher salt
1/4            teaspoon ground allspice
1/4            teaspoon ground ginger
6               tablespoons cold vegan butter, cut into cubes

For the Filling
2            pounds strawberries, hulled and halved
1/2         cup packed light brown sugar
1/4         cup granulated sugar
2            teaspoons instant tapioca
1            tablespoon fresh lime juice
1/2         teaspoon ground cardamom (I didn’t use)
Pinch of kosher salt

Make the crust.  Pulse the flour, granulated sugar and salt in a food processor until combined.  Add the shortening and pulse a few times until it is in pea-size pieces.  Add the ice water and vinegar; pulse a few times until the dough starts coming together but is still crumbly.  Turn out onto a sheet of plastic wrap and form into a disk.  Wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl.  Using your fingers, work the vegan butter into the mixture until clumpy.  Refrigerate until ready to use.

Put a baking sheet in the lower third of the oven; preheat to 400 degrees.  Make the filling:   Combine the strawberries, brown sugar, granulated sugar and tapioca are dissolved and the strawberries are evenly coated.  Set aside.

Roll out the dough into a 12-inch round on a lightly floured surface.  Ease into a 9-inch pie plate.  Fold the overhanging dough under itself and crimp the edges with your fingers or a fork.  Refrigerate until firm, at least 15 minutes.  Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping.  Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour.  Transfer to a rack and let cool completely, at least 4 hours.

Saturday, July 2, 2016

Zesty Quinoa Salad

I had this at my girlfriends over the weekend and snacked on it every day.  The flavor just keeps getting better as it sits.  We added fresh avocados to the mix, which made it extra special!

Tuesday, May 24, 2016

A Little Rest...

Taking a little rest from the recipe blog but if we make something new and exciting, I'll be sure to post it.  Enjoy the summer!

Thursday, May 19, 2016

Pickled Onions

These are great on salads, veggie dogs, you name it.  I stored mine in a cute mason jar in the fridge.
The only thing I changed in the recipe is replaced honey for Agave.

Pickled Onions

Sunday, May 15, 2016


We made Mujaddara sandwiches by filling warm tortillas with the Mujaddara mixture and drizzling the seasoned soy yogurt on top then rolling up.  Either way, it's a filling, flavorful and satisfying meal.

For the Mujaddara
adapted recipe by Rivka

3/4             cup Puy lentils (aka French lentils, the tiny dark brown ones)
            ***We used the precooked lentils from Trader Joe’s
1            teaspoon salt, divided
1            cup jasmine rice
2            tablespoons vegan butter
3            tablespoons olive oil
6            cups onions (about 3 medium onions), halved and thinly sliced

For the Soy Yogurt

1/2            cup plain soy yogurt
1/2            teaspoon cinnamon
1/2            teaspoon cumin (freshly ground, if possible)
1/2            teaspoon coriander (freshly ground)
1/2            teaspoon spicy paprika or Aleppo pepper
3               tablespoons chopped fresh mint
                 juice and zest of half a lemon
1/4            teaspoon salt

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil.  Reduce heat and simmer lentils until soft but not mushy, about 20 minutes.  Drain lentils and set aside.  Rinse pot.  **If using precooked lentils, just add to the onions, once cooked.

Add rice, the remaining 1/2 teaspoon slat and 1 & 1/2 cups water to the pot, set over medium heat, and bring to a boil.  When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes until perfectly cooked.  Remove from oven, uncover, and fluff with a fork.  Set aside.

While rice cooks, set a wide, deep sauté pan over medium-low heat and add vegan butter and 2 tablespoons olive oil.  When vegan butter has mostly melted, add onions and toss to incorporate with the vegan butter and oil.

After 5 minutes, onions will have softened slightly and started to release their liquid.   Raise heat to medium and cook 10-12 minutes more, until onions are very soft and browned.  Add water by the tablespoon if pan gets too dry or if onions start to stick.  When onions are well browned, add last tablespoons of olive oil and raise heat to high.  Cook another 3-4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won’t crisp up.

Combine rice, lentils, and most of the onions in a large serving bowl and let sit for at least 15 minutes, to marry the flavors together.  Test and add more onions, if needed.

Meanwhile, in a small bowl, mix together the soy yogurt and spices.

Wednesday, April 27, 2016

Roasted Butternut Squash Risotto

It's not Butternut Squash season but it just looked so pretty in the grocery store that I had to buy it and make this yummy Risotto dish.

Roasted Butternut Squash Risotto
By Tiffani Thiessen