The Witchy Kitchen

Soaked Steel Cut Oats-Summer Breakfast!

2011-03-09T10:48:00.000-08:00

Oh Dearies, how I do love thee! Let me count the ways...

It has been a busy week here in the hollow, as I'm sure it has been for all of my Dearies that I do so miss during the hectic week. In the midst of all the madness though, our enchanted kitchen always seems to find a way to summon me into its quarters. It is here that I often find the time to knead, stew, and even contemplate some simple, relaxing niceties and topics that might otherwise slip my mind only to be lost in the crevices of this mystical life.

One of these simple topics was Cauldron Boy's very good habit of eating organic hot oatmeal every morning during the fall and winter months. This came to mind as I noticed the sun shine over my herb and vegetable garden while feeling a bit of its above 80's temperatures against the side of body facing the window. It was in this warm moment that I realized C.B. would soon stop eating his hot oatmeal as the truly warm weather sets in this Spring. In fact, he is already eating less healthful things, as February 1st marks the first day of Spring in this hollow, Dearies.

So, being that my Cauldron Boy has a natural tendency towards high blood pressure and cholesterol, I felt I needed to look into my bag of vegan tricks and treats;-) In it, I found this old trick of soaking organic, steel cut oats in soy or almond milk over night. The result is a quick, no cook breakfast of chewy whole grain oats that is as delicious as it is full of fiber. I hope you will give it a try when your hollow inevitably heats up a bit this spring or summer!

Here is how it's done:

Soaked Steel Cut Oats for 2-3

1 Cup Organic, Steel Cut Oats

2 Cups Organic Soy or Almond Milk*

Extras: Fruits, nuts, nut butters, honey, maple, etc...

*Organic dairy milk is great too!

Place your steel cut oats and milk in a container or glass. Cover and allow to sit over night in the fridge (I often do a double batch and eat mine over the next 2-3 days-it keeps well in the fridge at least this long). In the morning, scoop some of the soaked oats into a bowl with as much of the milk as you like and top with your favorite fruits and such.

Enjoy your cold, refreshing morning oats!

Banana Spelt Bread (100% Whole Grain)

2011-03-01T15:51:00.000-08:00

This is a 100% organic, whole grain loaf of Spelt flour banana bread, Dearies! I baked this loaf for my Paula who often writes me with questions and/or helpful commentary. And in reference to helpful commentary, Ms. Paula recently got me thinking about this grain called 'Spelt' of which she is quite fond. Are you familiar with it, Dearies? If not, here is some info I pulled from Wikipedia:

Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food.

Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass Aegilops Tauschii. This hybridisation must have taken place in the Near East because this is where Ae. tauschii grows, and it must have taken place prior to the appearance of bread wheat (Triticum aestivum, a hexaploid free-threshing derivative of spelt) in the archeological record c. 8,000 years ago. Genetic evidence shows that spelt wheat can also arise as the result of hybridisation of bread wheat and emmer wheat.

If that all sounds a bit intense, Dearies, just know that Spelt is most likely a natural combination of Emmer Wheat and Wild Goat Grass. And, unlike the three major strains of wheat grown these days, Spelt does not have quite as long a history of being cultivated by man to a point where the gluten and other proteins have changed due to crop selection and other forms of genetic manipulation. Hence the gluten and other aspects of spelt are a bit more gentle and natural to some extent.

Oh, and, by the way, this banana bread is not just a worthy whole grain loaf. It is quite possibly the best banana bread I've ever made-moist, flavorful, and satisfying. Hence Spelt makes going whole grain quite easy, my lovelies. I hope you will give spelt a try if you haven't already...

-Here's the recipe-

1 3/4 Cups Organic, Whole Grain Spelt Flour
3/4 Cup Turbinado or White Sugar
1 Tsp. Baking Soda
1/2 Tsp. Cinnamon
1/8 Tsp. Sea Salt
2 Organic Bananas
3/4 Cup + 1 Tbsp. Soy Milk*
1/4 Cup Olive Oil
1 Tsp. Real Vanilla Extract
1 Tsp. Red Wine or Apple Cider Vinegar

Topping:
1/4 Cup Raw Sunflower Seeds
2 Tbsp. Oats
1 1/2 Tbsp. Sugar
1/4 Tsp. Cinnamon
Dash of Sea Salt
1 3/4 Tbsp. Earth Balance or Butter

Preheat oven to 350 degrees and line a bread pan with greased parchment paper.

In a bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix thoroughly and create a well in the center. Mush the bananas through your hands allowing the mush to fall into the well. Then also add the milk, oil, vanilla, and vinegar. Mix very gently till homogeneous. Pour the batter into the pan and place in the oven on the middle rack while noting the time.

Now, place all of the topping ingredients in a small bowl and mix till thoroughly combined. Once the bread has baked for 18-19 minutes, gently pull it out of the oven and evenly sprinkle the topping over the loaf (it will still be a bit wet). Bake for another 40-45 minutes or until done in the middle.

Cool and enjoy with peanut butter or cream cheese!

Vegan Pastry Dough

2011-02-02T13:17:00.000-08:00

This is a recipe that I've wanted to veganize for a while, Dearies. The original vegetarian recipe called "Enchanting Dough" was just so amazing and easy that I felt I just had to make this for my vegan lovelies.

It took me a while to get to this recipe on 'my list' of things to make that come from my own mind as well as other blogs and talented elves. My tardiness was mostly due to the fact that I'm trying to use less A.P. flour, but the truth of the matter is that 'the list' is a force to be dealt with, Dearies. I know you all have one-a force to be dealt with it is (smile)!

Here's the recipe:

*2 Cups All Purpose Flour

*Dash of Salt

*1 Cup Earth Balance Buttery Spread (2 Sticks/16 Tbsp.)

*1/2 Cup WildWood Organic Soy Yogurt

*2 Tbsp. Cold Water

In a bowl, stir together flour and salt. Using a pasty blender or your hands, cut cold earth balance into flour until your mixture looks like a course meal with some pea sized pieces. Mix the water into the yogurt and add to the flour mixture. Mix gently till you get a nice dough.

Form the dough into a ball. On a floury surface, roll into an 18 by 9 inch rectangle. Take the ends and fold the dough crosswise into thirds forming a 6 by 9 inch rectangle. *Fold the dough into thirds again from the other side (to your right, so that you have a small square or even ball like shape). Wrap dough and chill in the fridge for 1 hour.

*Folding dough into thirds simply means pulling one end towards the center and then pulling the other end's two corners towards the center and on top of the first fold. This creates layers, which in turn traps air and creates flakiness...

For pockets, cut the dough in half after chilling. Roll each half on a floured surface into a 12 inch square. Cut into 6 squares (or use a cutter for circles) and put about 3/4 tbsp. of filling in the center of each . Pull the ends toward each other to form whatever shape you like. Crimp the edges together with the end of a fork and brush with soy milk.

Bake on parchment paper at 390 for 10 minutes. Turn the heat down to 375 and bake for 12-15 more minutes or until golden.

p.s. We stuffed our pockets with pinto beans & Galaxy Jalapeno Jack Cheese and dipped them in the above salsa. Yum!

Mexican Style Beluga Lentils

2011-01-30T12:01:00.000-08:00

Hello Dearies!

I hope that all of my wonderful lovelies are doing well. And, on that note, I just wanted to let you all know that things in the hollow are settling down a bit and becoming much more hollow-like again;-), which is quite a relief. Phew...!

I still haven't made anything marvelous or decadent yet, but I did make these beluga lentils the other day. The little container full of these black beauties was in my cabinet since my mother's last visit. She often drives down to visit with a carload of dry, organic goodies from The Dekalb Farmer's Market in Atlanta. Have you been there, Dearies? It's an amazing place-one writer with The NY Times wrote an article about the market, where he claimed there is nothing quite like it in the U.S.

Anyway, point is that I realized I neglect so many of the dried beans and legumes that my Mom lovingly gifts us, so I decided to go ahead and stew some. I didn't expect more than a healthful, wholesome meal. However, I ended up with a protein and spice mixture so scrumptious that I smacked my own rear and screamed 'Yee Haw!!!'.

I'm just kidding. I didn't do that. I'm not even a country music fan. The lentil meal was quite nice though, Dearies (smile).

Here's the recipe:

1 Cup Beluga Lentils (Rinsed)

3 3/4-4 Cups Water

1 Tsp. Red Wine Vinegar

1 Vegetable Bouillon

1 Bay Leaf

1 Tsp. Cumin

3/4 Tsp. Paprika

1/8 Tsp. Onion Powder

1/8 Tsp. Garlic Powder

Black Pepper and Hot Sauce to taste*

Place water, lentils, bay leaf, and bouillon in a saute pan and bring to a boil. Stir. Allow to boil hard for about 45 seconds to a minute. Turn the heat down to where it will keep the lentils at a low simmer and place a lid on the pan at an angle, so that steam can escape. Allow to simmer on low heat, stirring intermittently, for about 20-25 minutes. Once the lentils start to look plump and done, add the vinegar, dry spices, pepper, and hot sauce. Mix and remove from the heat.

*Hot sauce really adds something special to mix-it with the cumin is just wonderful!

Salt to taste and enjoy with rice, mashed potatoes, or with just some slaw as pictured.

Yum Yum!

p.s. These are called 'Mexican', as Cauldron Boy says they taste like really good Mexican food?!

Creamy Coconut Milk Oatmeal a.k.a I'm not a CEO Oatmeal:-(

2011-01-12T12:47:00.001-08:00

This post is going to be a hard one to write. I can just tell. Why? Well, it has to do with me not posting as much lately due to a growing ~~disdain~~ dislike of my mother-in-law. And due to the fact that I don't normally find it kosher to use my blog as a way to blow off steam, but my feelings about her and the way she treats me, my Cauldron Boy, and our relationship in general are starting to affect all kinds of things in my life. From being organized to even wanting to make, you know, a cake I saw on one of my favorite blogs. I just can't seem to get things done lately due to the stress of it all.

I know a lot of you are probably chuckling right now. Yeah, I know. You think this is the same old you don't get along with your in-laws bit. Oh no, Dearies! No. I have known and been witness to many not so functional family relationships. I've seen the mother and daughter-in-law that are very different and just don't really get along that well. That's not what I'm talking about here. Not at all...

Dearies, I am dealing with a force that comes from deep in the underworld (yes, I'm still talking about my mother-in-law here;-). A force that is constantly toying with and trying to manipulate and even ruin our relationship, despite the fact that we've been together for 7 years now and have been friends for 13!

You might ask "Why is she doing this?" "What have you done to her, Stella?"

Those are good questions, and all I can tell you is that it really seems that she is mostly irritated about things like religion and ethnic background. In fact, I rarely see her, so I don't know how I could really affect her life negatively or positively by means of my actions. Even the negative effect she has on me is relayed to me via Cauldron Boy after they've been on the phone. And on that note, what seems to be of utmost importance to her is that I'm not a CEO. Are any of you? I was under the impression that most people aren't CEO's. I mean, it's kind of an elite job, no?! Mrs. Thang certainly isn't a CEO and neither is anyone in her family tree.

Anyway, on the rare occasion when I'm feeling angry and down, I make something easy, delicious, and healthful like 'Creamy Coconut Milk Oatmeal'. It's warming and easy enough to make, so that one can eat nutritiously while calming down during moments like these. Though I must admit it hasn't helped me to figure out how someone expects of others what they don't expect of themselves or their own family...

I'll look deep into my magic oatmeal and let you know if it reveals that answer any time soon (smile).

-Creamy Coconut Milk Oatmeal for 2-

1 Cup Rolled Oats (Not Instant)

1 1/4 Cups Full Fat Coconut Milk

1/3-1/2 Cup Almond Milk

1-2 Tbsp. Agave Syrup or Honey

Garnish: Fresh & dry fruit, nuts, seeds, chocolate chips, etc...

Pour the milks in a pan or small pot and bring the heat high enough that it will start a boil. Immediately add the oatmeal to the pan and stir. Allow the oatmeal to come to a truly high simmer for a moment, stir, and quickly bring the heat down to a low simmer. Let the oatmeal simmer on low for at least 3-4 minutes, so that the oats actually cook and become soft. Once this happens, it's up to you to take it off the heat when it reaches your desired consistency. I let mine become a bear mush, but you can take it off early and even add more of the milks if you want a more creamy congee/porridge like consistency.

Enjoy with a cup of coffee while you don't allow trolls to control your happiness level:-)

Bonbons, Basil, & New Year's Promises!

2011-01-06T15:58:00.000-08:00

Happy New Year, Everyone!

Oh, my lovelies, we have all entered into another 365 mystical days here on middle earth. In the realm of men, this usually involves some promises to ourselves. Many call these promises resolutions. They are often naughty habits we are certainly not going to do anymore or enchanting actions we will begin to take for the betterment of ourselves and maybe even the ones we love.

I have quite a few of these resolutions. Some are quite serious. For example, I have promised myself that I will no longer underestimate myself and, for that matter, others. You know, I'm just not going to allow myself to act like a naughty witch and be disappointed in myself later. I think you all know what I'm talking about here:-)

Most of my promises are culinary and health related though. I'll spare you all of them, but, as you may know, I have a little issue with sweets. I love them-any kind, anywhere. So I really need to make sure that we concentrate on having mostly wholesome sweets around the house and ready for work lunches. Hence regularly making healthful, wholesome sweets is one of my culinary resolutions for 2011.

One sweet that has really helped me are these bonbons I found on one of my favorite blogs. I'm reposting them due to how much they have aided me in controlling myself and also because I tweaked the recipe to include a less expensive, super healthful protein as well as high fiber, starchy oatmeal. The flavors have also been adjusted a bit to include chocolate, vanilla, cinnamon, and orange juice. They are just delicious, and I can't eat anything for at least 3-4 hours when I've had about two of them. They are just satisfying and really amazing!

Here's the recipe:

1 Packed Cup of Dates (Deglet Nour)

3/4 Cup Raw Sunflower Seeds (Toasted)

1/4 Cup Rolled Oats

2 Tbsp. Cocoa

1 Tbsp. Raw Agave Nectar or Maple Syrup*

1 Tbsp. Orange Juice

1/4 Tsp. Cinnamon

1/4 Tsp. Real Vanilla Extract

For Rolling: Cocoa, Coconut, Sesame Seeds, Powdered Sugar, Crushed Pistachio, Etc...

*Honey substituted for either of the sweeteners above will cause for a somewhat greasy ball, so beware...

Place sunflower seeds in a dry pan and toast on medium heat for about 5 minutes. Allow to cool.

In a food processor, place the oatmeal and whirl for about 8-10 seconds. Add cooled sunflower seeds and whirl till the seeds and oatmeal become a fine meal. Then add the dates, cocoa, cinnamon, agave, and vanilla. Whirl till the dates are broken down and everything is very well mixed-this was about 20 seconds for me. You will notice the mixture is dry and not quite coming together. Measure out 1 Tbsp. of orange juice and whirl about half of it into the mix. See if the mixture comes together. If not, add the other half tbsp.

Wet your hands slightly with water before rolling (orange blossom or rose water are really nice, but regular water is fine too). Take a piece of the sticky dough and roll into balls that are about the size of a quarter or a bit larger if you like. After being rolled, immediately toss each ball in cocoa or your desired coating.

p.s. If you are tossing in cocoa or powdered sugar, be sure to tap off the excess powder! One can inhale it...

On a gardening note, Dearies, I want to show off that I am successfully achieving one of my goals, which is to eat more local and out of my own yard. Which brings me to the Cluckfrey's Vegan Chicken sandwich we ate today. It was delicious. Most importantly though was that the lettuce, basil, and even the avocado came out of my own front yard. Aren't you proud of me, my lovelies?!

I hope so, and I hope that all of my best elves and even trolls are able to achieve their goals/resolutions for this year of 2011!

Happy Valentine's Day & A Witchy V-Day Pie!

2011-01-02T14:17:00.000-08:00

This post is for my Matt's Blog Hop over at FaveDiets Blog. Matt likes to compile recipes that are healthier versions of so many of our favorite comfort foods. Whether they be lower in fat & sugar or higher in fiber & nutrient content, Matt is all over recipes that help the waist line while fulfilling our natural human cravings for the foods we associate with comfort and deliciousness.

So I made this lovely Chocolate Pumpkin Pie. Predictably, it's just what a witch would make on Valentine's Day. I'm fully aware of this, Dearies (smile). However, it really is such a delicious and healthful way to use that last can of pumpkin you've had sitting in your cupboard since this last holiday season. A very February-like way to use it at that, my Lovelies!

Here's the recipe:

First, make your easy Oat & Pecan Gluten-Free Crust, push it into a 10 inch tart pan, and stick it in the fridge till you're ready to pour your filling into it.

Second, melt 3/4 cup of dark chocolate over a double boiler on low heat. While it's melting mix the following in another bowl:
1 15 oz. Can Organic Pumpkin
2/3 Cup Turbinado Sugar
1 Tbsp. Agave Nectar
2 Organic Eggs
2/3 Cup Organic 2% Milk
1/2 Tsp. Fresh Ground Cinnamon
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/8 Tsp. Sea Salt
1 Tsp. Real Vanilla Extract

Place pumpkin in a mixing bowl with the cinnamon, nutmeg, cloves, and salt. Mix. Then add the sugar, eggs, milk, & vanilla. Whisk until smooth and add the melted chocolate while continuing to whisk till uniform in color. Pour into chilled crust. Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 35-45 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, berries, or whatever you like!

**Oh, and be sure to enter my contest on the post below, Dearies. The prize is a $65 gift certificate to The CSN Stores. The drawing for the winner will be this coming Friday the 18th, so comment on that post now for a chance to win!

Spicie Foodie 2010 Roundup (Special Edition)!

2010-12-28T15:50:00.000-08:00

*Tonight is your last chance to send Nancy over at Spicie Foodie what you feel is your best recipe or creation for 2010. Click here to get over to Spicie Foodie and be part of the fun. Instructions and everything you need are all in the post. It's too easy, so don't miss out, Dearies!

Pumpkin Cheesecake Bars

2010-12-27T08:21:00.000-08:00

Oh Dearies! I hope you all had a nice, relaxing holiday weekend.

One highlight of our holiday was an enchanting batch of organic pumpkin cheese bars. They were so delicious that the whole pan was gone in less than 24 hours. Plus, they are almost too easy to make. Your food processor will do most of the work for you;-)

Here is the recipe:

-Pumpkin Cheese Bars-

Crust:

1 Cup Organic A.P. Flour

1 Cup Raw Pecans

2 Packets Instant Oatmeal*

1/3 Cup Turbinado Sugar

Pinch of salt

1/2 Cup Organic, Unsalted Butter (1 Stick)

*I used two individual sized packets of Publix brand organic instant oatmeal.

Pumpkin Cheese Filling:

1 15 oz Can Organic Pumpkin Puree

2/3 of an 8 oz Pack of Neufchatel cheese**

2 Organic Eggs

3/4 Cup + 1 Tbsp. Turbinado Sugar

2 Tbsp. Agave Syrup

1/2 Tsp. Cinnamon

1/4 Tsp. Nutmeg

3/4 Tsp. Real Vanilla Extract

**If you are unfamiliar with Neufchatel, it is a lot like cream cheese but with about 30% less fat. It is located right next to the cream cheese in your grocer's cooler!

Preheat oven to 350 degrees & grease an 8 by 8 by 2 1/2 inch square Pyrex baking dish.

For the crust, place the flour, sugar & butter in the food processor and pulse for about 7-10 seconds. Then add the pecans and 1 pack of oatmeal. Pulse till the mixture starts to come together and look moist. Add the other pack of oatmeal-just pulse it in for about 4-5 seconds. Push 2/3 of the mixture evenly into the prepared baking dish (put the other 1/3 on a plate in the fridge) and place in the oven. Allow to bake for about 11 minutes. Remove and cool for at least 5 minutes before adding the filling. By the way, do not wash the processor. Just move to the next step below...

For the filling, place all of the filling ingredients in the food processor and spin till smooth. Pour into the crust once it has cooled for at least 5 minutes. Place on the middle rack of the oven and bake for about 25 minutes. Then pull the dish out and sprinkle with the other 1/3 of the crust. Bake for another 20-25 minutes or until the top looks shiny and the middle looks about the same as the sides in terms of texture and lift.

Allow to cool for at least 2-3 hours.

Enjoy!

Merry Christmas Night, My Dearies...

2010-12-25T16:12:00.000-08:00

May your Christmas night be full of magic and all things bright...

Best Ever Vegan Chocolate Cake!

2010-12-20T06:40:00.000-08:00

Oh Dearies!

I am exhausted after being with my mother this last week and taking care of her & my Cauldron Boy who seems to be increasingly more demanding lately (smile). He is also very sweet lately though, and was extremely so when he saw that in all my exhaustion I still made him this chocolate cake. Indeed, he was delighted to see it waiting for him through the window of our hollow...

That being said, I have a question for all of you lovelies (especially you omnivores and avid carnivores out there):

Are you delighted at the idea of a Vegan Chocolate Cake?

I'd love to know your true thoughts on this and whether you have had vegan baked goods before. What you think of them or imagine them as & all of that jazz!

Thoughts and ideas aside though, I want all of you to know that this cake is the best chocolate cake I have ever made-hands down! And that is coming from someone who uses organic eggs, cream, and butter somewhat regularly. I have no prejudice against organic dairy products. They are lovely. However, this cake is a vegan masterpiece that I hope all of you will try whether you are a vegan or an avid carnivore, as it is just easy, utterly moist, and delicious.

The cake itself also reminds me of something wonderful from my childhood, but I can't quite figure that one out. Maybe an improved and organic hostess cupcake? Though it might be something more special and delicious than that. Like I said, I can't quite figure out what this nostalgic treat is doing to my taste buds in reference to my memory and years past.

I hope you try it though this holiday season or some time soon while the mystical world of memory taunts me...;-)

-Best Ever Vegan Chocolate Cake-

1 1/4 Cups Arrowhead Mills Organic A.P. Flour

3/4 Cup Turbinado Sugar

1/4 Cup Organic Cocoa Powder

1/8 Tsp. Salt

1 Tsp. Baking Soda

1/4 Cup Vegan Yogurt*

1/2 Cup Vegetable Oil

3/4 Cup Almond Milk

3/4 Tsp. Real Vanilla Extract

1 Tsp. Red Wine Vinegar

*I used Wildwood Organic Vegan Yogurt.

Preheat oven to 350 degrees and spray a square 8 by 8 inch baking dish with Pam.

In a bowl, mix the flour, sugar, cocoa, baking soda, & salt thoroughly. Create a well and place the milk, oil, yogurt, vanilla, and vinegar in it. Gently mix till the batter is homogeneous. Pour into prepared pan and bake for 28-32 minutes or till a toothpick comes out clean...

Allow to cool before adding frosting and decorations.

-Quick Chocolate Frosting-

1 Cup of Powdered Sugar

2 Tbsp. Organic Cocoa

2 Tbsp. Vegetable Oil

4 Tbsp. Almond Milk

In a bowl, place the sugar and cocoa and mix thoroughly. Add the milk and oil & stir with a fork till smooth. Pour over cooled cake (I turn the cake upside down and pour it over the side that was not exposed to air, but this is up to you!). Garnish with crushed peppermint, nuts or whatever you like.

Enjoy!

See how moist!?

p.s. I have to thank my Bonnie over at Sweet Life for inspiring this post through her lovely chocolate cupcakes with Peppermint cream cheese frosting!

p.s.s. I will climb back up on that no sugar bandwagon after the holidays (smile). Yeah...

Seared Garlic, Artichoke & Sweet Pea Pasta

2010-12-13T11:49:00.000-08:00

Oh Dearies, the weather outside is frightful, but the fire is so delightful! I think the next line of this jingle goes on to talk about having no place to go, however, I have to go to the airport and pick up my mother in a moment. Which I must say is in and of itself quite frightful, as she has been a tyrant lately (smile but seriously) and she is getting off a plane that had to come through the very windy South Florida sky...

Yes, even this powerful witch is scared. I did want to quickly post this simple, yet delicious pasta I made the other day though. The combination of peas and artichokes seared with white wine, broth, and a hefty amount of garlic and parsley is one of my favorite combinations for any season being that this is made with organic frozen peas and canned artichokes. I did have a bit of a problem with doing said recipe this time around due to purchasing the most horrendous bottle of white wine-it was also quite frightful;-)!

My Sweet Artichoke helped me with the wine dilemma though, as I noticed she posted a pasta very similar to the one I love that did not include alcohol of any kind. So I based this sauce on her original recipe. Please note that my photos really don't do justice to this sauce or recipe in the sense that this pasta is luscious and not dry at all. It doesn't look that way my photos. Oh well...it's good. I promise!

-Artichoke, Green Pea & Garlic Pasta-

1/2 lb. pasta cooked al dente or to package instructions

1/2 14 oz. Can of Quartered Artichokes (drained)*

1/2 Cup Frozen, Organic Peas

1 Tbsp. Minced Garlic

1 Tbsp. Fresh Parsley (chopped)

1/2 Bouillon Cube

1/8 Tsp. Onion Powder

Pinch of dry, crushed Rosemary

1/8 Tsp. Black Pepper

1 Tbsp. Butter

Squeeze of 1/2 Lemon

1 Cup of Pasta water

Boil your pasta according to package instructions.

In the last 5 minutes of your pasta boiling, place butter in a saute pan on medium heat. Once hot, add the garlic and allow to saute for at least 15 seconds. Add onion powder, rosemary, black pepper, and peas. Saute for another 30 seconds while taking 1 cup of the starchy pasta water from the pasta pot. Add the starchy water and the halved bouillon cube to the mix and bring to a high simmer. Allow to simmer for about 1 & 1/2 minutes before adding the artichokes. Your pasta may be ready at about this time, so go ahead and drain it and set it to the side.

Allow the artichokes to simmer for at least a minute before adding the pasta to the pan. Once the pasta is mixed in, squeeze some lemon juice in & allow the water to evaporate off just to where you have a good amount of sauce but not too much liquid. This did not take long for me, and remember you always remove it while still pretty saucy (the pasta will continue to absorb the sauce once removed from the heat).

Remove from heat, add the parsley, and salt to taste-not too much if you are going to use a salty Parmesan. Plate and serve with Parmesan, red pepper flakes, etc.

Enjoy!

Oh, and this is my very humble, yet delicious entry into The Quickies Challenge!

Vegan Sweet Potato Pie

2010-12-07T12:27:00.000-08:00

Dearies, this post is simply an update of deliciousness. Vegan deliciousness in the form of sweet potato pie that is! And the truth is that this pie is so rich and wonderful that it is reminiscent of cheesecake and even rivals my earlier recipe for sweet potato pie that includes eggs and dairy milk. If you are vegan or just trying to lower cholesterol this holiday season, I hope you will give this vegan sweet potato pie recipe a try-it's so easy and worth it!

Here's the recipe:

-Vegan Sweet Potato Pie-

2 Organic Sweet Potatoes (1 1/2 Cups)

3/4 Cup Turbinado Sugar

2 Tbsp. Corn Starch

3/4 Tsp. Cinnamon

1/4 Tsp. Nutmeg

Pinch of Salt

1 Tsp. Vanilla

3/4-1 Cup Unsweetened Almond Milk*

1/4 Cup Plain Vegan Yogurt

*Start with 3/4 and move up if needed.

Preheat oven to 400 degrees. Wash sweet potatoes and prick them with a fork. Bake for 45-60 minutes or until done. Remove from the oven and lower the heat to 350 degrees. Allow the sweet potatoes to cool and measure out 1 1/2 Cups of sweet potato.

Measure out your sugar and mix it with the corn starch, salt, cinnamon and nutmeg. Set aside. Place the sweet potato in a mixing bowl. Break it down and make it as smooth as possible. Add the sugar mixture and combine. Then add the almond milk, yogurt, and vanilla. Blend till completely smooth. Pour into crust and place on the middle rack in the oven. Bake for 50-55 minutes. Allow to cool on a baking rack for at least 3 hours.

Enjoy with Soyatoo vegan whipped cream or your preferred form of creaminess:-)!

-Gluten Free Pecan & Oat Crust-

1 1/4 Cups Rolled Oats

1/2 Cup Pecans

6 Dates

2 Tbsp. Vegetable Oil

1 Tbsp. Peanut Butter

3 Tbsp. Cold Water

Place pecans in a food processor and break down to a very course meal. Add oats and pulse a few times till they become part of the course meal. Then add the dates, oil, and peanut butter. Pulse till combined (the mix will be dry). Add water and pulse once or twice. Pour mixture into a pie pan and press till even and going up the sides of the pan (start from the middle and move out). Place in the fridge till crust is ready for pie batter.

Enjoy my wonderful lovelies!

Winter Vegetable Soup

2010-12-02T10:18:00.000-08:00

Living in South Florida can often cause for one to feel out of the loop. Well, at least in the world of all things culinary. While the rest of you seem to be enjoying winter squash, hearty soups and hot tea, I'm jumping into a cold shower followed by a large glass of ice tea to alleviate the discomfort of subtropical heat and humidity. Foods are also light, as the heat somehow suppresses even the most voracious of appetites.

Just yesterday though, Dearies, December 1st brought a cool breeze down over the subtropical hollow. Like clockwork, Old Man Winter decided to make himself present in South Florida. And like a good witch, I have honored his presence by pulling out my heavy knit sweater, putting a pot of herbal tea to boil, and I even baked some Christmas cookies. Shoot, Cauldron Boy was so happy he jumped out the door, smelled the crisp winter air, and howled at the moon!

But don't worry, I reminded him that he is a Cauldron Boy, not a werewolf. And then we ate this wonderful winter soup...

Winter Tomato Soup

Olive Oil-3/4-1 Tbsp.

1 Celery Stalk-sliced

2 Organic Carrots-peeled & sliced

3 Large Garlic Cloves-minced

1 1/2 Cups Green Beans-cut

1 Can Organic Garbanzo Beans

1 28 oz. Can Whole Organic Tomatoes

2 Sodium Free Vegetarian Bouillon*

4 Cups Water

1/3 Tsp. Rosemary Sprigs

1/2 Tsp. Onion Powder

1 1/2 Tsp. Fresh Ground Cumin

1/4 Tsp. Black Pepper

3/4 Tsp. Sea Salt

*Rapunzel brand salt free vegan bouillon is excellent. If you do use a bouillon with sodium, refrain from adding salt till you've tried the soup...

Place olive oil in a large soup pot and bring to medium heat. Once hot, place the celery in the pot. Allow to saute for about 45 seconds and then add the carrots and garlic. Saute for another 30 seconds. Pour in the water with the green beans, bouillon, onion powder, rosemary, salt, and pepper. Bring to a boil, stir, and put the top on at an angle. Bring the heat to where the soup will be at a strong simmer but not a boil. Allow to simmer for 10 minutes.

After 10 minutes of strong simmering, add the tomatoes and cumin. Break the tomatoes down with a wood spoon, stir, and place the top on at an angle again. Allow to simmer for about 5 minutes. Then add the garbanzos and give them 5-7 more minutes of simmering with the top off this time. Adjust salt & pepper to taste...

Enjoy hot with crackers or grilled cheese!

Jingle Bells, Ecolissa, & a Discount!

2010-12-01T05:30:00.000-08:00

Hello Dearies!

It's December 1st, 2010 and quite a fitting time to offer The Witchy Kitchen readers 20% off of Ecolissa items until the end of this festive month of December. If you are unfamiliar with Ecolissa's line of super stylish items, they are ecologically made out of sustainable and organic materials while being suitable for vegan and vegetarian lifestyles.

Here is a look at some of their enchanting items...

A classic dress

A very witchy cool shoe!

Indi Zip Hoodie-so cute...

And other beautiful tings...

Ecolissa is also offering $5 shipping right now and has gift cards for the unsure shopper. Stop by Ecolissa and if you do end up in checkout, be sure to enter the code 'vegan20' for 20% off you entire purchase!

Old Style Sweet Potato Pie

2010-11-26T14:19:00.000-08:00

Hello Dearies!

I hope you all had a wonderful Thanksgiving Day! We had a day of work & hard labor here in the hollow but also rest, relaxation, and good eating later on in the day. One item that really stood out and that I always look forward to at this time of year was my old fashioned sweet potato pie. It is an absolutely decadent dessert that is gone within a short time of the moment it is sliced. If you have never enjoyed a piece of sweet potato pie or have only tried store bought, I really hope you will make this pie before the holiday season has ended. The recipe is so easy and turns out a lovely, healthful treat that you won't soon forget...

Oh, and it puts most store bought pies to shame!

Here is the recipe:

Old Fashioned Sweet Potato Pie

2 Large Sweet Potatoes/1 1/2 Cups of Mashed Sweet Potato

3/4 Cup Turbinado Sugar*

3/4 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Clove or Cardamom

Pinch of Salt

2 Large Organic Eggs

1 Cup Organic Reduced Fat Milk

1 Tsp. Real Vanilla Extract

Preheat oven to 400 degrees. Wash your sweet potatoes and prick them with a fork in a few places, so they don't implode/explode in the oven. Place a piece of foil in the oven and put the potatoes on top. Bake for 45 minutes or until completely soft and well cooked. Remove from oven and bring the temperature down to 350 degrees.

Once cooled, measure out 1 1/2 Cups of sweet potato and place it in a mixing bowl. Mash it very well with a fork-you want it to be pretty smooth.

Place the sugar, spices and salt in the bowl and mix. Then add the eggs, milk, and vanilla. Use a whisk to mix the batter until it is homogeneous. Pour into a homemade uncooked crust (use a crust protector if you like-I didn't and mine did not burn). Bake for 50-55 minutes. Allow to cool on a baking rack for at least three hours.

Enjoy!

To my vegan lovelies, I will be making a vegan sweet potato pie this week. If it is as wonderful as this one, I will post it!

p.s. Due to my technology issues and the holiday, I am a bit behind on visiting my blog buddies. I will catch up to all of you and your artistic creations this weekend...:-)

Soy Stained Tofu Salad

2010-11-20T06:34:00.000-08:00

Happy Saturday!

I noticed in the comment section of my last post that a few different folks commented on eating radishes alone stating that they never thought to do it. And the truth is we don't usually eat them alone either. Sometimes we do, but they often get tossed next to a bed of rice & beans or are incorporated into a larger salad like this tofu salad shown here.

By the way, this salad is quite delicious, and I am posting it b/c it is my Cauldron Boy's favorite salad;-)

Here's the recipe, Dearies:

Tofu Salad for 2

1/2 Block Organic, Firm Tofu (patted dry & sliced)

1 3/4-2 Tbsp. Low Sodium Soy Sauce

1/4-1/2 Tsp. Toasted Sesame Oil

Red Pepper Flakes

Fresh Cilantro/Scallions

Radish Salad

Lay out your tofu on a plate. Be sure that you have dried it well with clean paper towels. Slice and set up your tofu as desired (I like to also pat the individual slices a bit with a clean paper towel but this optional). Drizzle the soy sauce and sesame oil over the top. Sprinkle with cilantro, scallions, and red pepper as you please. Then surround with the prepared radish salad.

Chill for at least 10 minutes and enjoy!

Simple Radish Salad

2010-11-17T12:57:00.000-08:00

Hello Dearies!

I know it's been a while since I've posted. This is mostly due to my laptop dying this last week along with camera issues that ensued the very next day. My old laptop owed me absolutely nothing being that he has faithfully served multiple people in my family for quite a while now, but I was hoping that my little point and shoot camera would last a bit longer. That being said, she is an old camera. She has not been used much till I began blogging here though, hence her complete and utter desire to leave this life is a bit frustrating. And especially so when I look at the prices of new cameras. Sheesh!

Outside of technical difficulties, I haven't blogged much due to not feeling like the food I made this last 10 days was anything of note. This changed in my mind as I took photos of my radish salad that I eat quite often here in the hollow. I was only taking the photos to see what my camera would do at different times with different light coming in when I thought 'why don't I post a lot of the food we so often eat?' I mean, it's real food, and there must be something good about it or we wouldn't eat it so often. Right?! Maybe...?

So I suppose this post is a little tribute to the food we often eat that is less than glamorous-a simple radish salad that makes just about any meal more fresh and certainly more crunchy and delicious (smile)...

Crunchy Radish Salad

1 1/4 Cups Sliced Radish

3/4 Tbsp. Olive Oil

3/4-1 Tbsp. Red Wine Vinegar

1/8 Tsp. Salt or to taste

Black Pepper to taste

Fresh Cilantro to garnish (optional but good)

Mix all the ingredients in a bowl. Chill for at least 10 minutes and serve.

Enjoy!

p.s. the fruit cake I accidentally posted the other day will be here soon. I had a toasted piece of it today with cream cheese, and it was unbelievable-yum. On that note, do any of you Dearies have a family recipe for edible fruit cake (smile)?

Technical Difficulties

2010-11-15T18:52:00.001-08:00

The Witchy Kitchen is experiencing some technical difficulties, Dearies. Please come back soon...!

November-The Vegan Month of Food!

2010-11-04T12:45:00.000-07:00

Oh My Dearies, how I have missed you!

Well, my lovelies, it's November. And though I very much dislike leaving the enchanted month of October, I must admit that this new month has its redeeming qualities-especially in the realm of all things culinary. Yes, November brings us turkey, stuffing, mashed potatoes, and an array of delicious sweets from cranberry sauce to pumpkin and sweet potato pie (my favorite;)!

That all being said, this month is also a special time for our vegan lovelies, as it is The Vegan Month of Food! Though I am not a true vegan, I like to consider myself a part-time vegan. Plus, I just want to be supportive of my favorite vegan elves and their cuisine, which I must say is quite underrated. Me thinks at least...

To get the month started, I have a line up of some of the vegan foods I made this week-a couple of which came from two of my favorite blogs. First...

Chef Dennis of More Than A Mount Full's delicious and super healthful Roasted Brussels. I loved these roasted sprouts next to a bed of mashed potatoes and beans. The outside is crisp and crunchy with a soft, earthy interior.

I prepared the sprouts just as Dennis instructed by tossing them in a touch of olive oil and then sprinkling with salt and pepper to my liking. Whole garlic cloves were also added to the mix for flavor. I then placed the sprouts in a baking pan and roasted them at 375 degrees for 30-40 minutes depending on sprout size.

This post also has a recipe for cranberry beans, candied acorn squash, and a wicked looking cranberry relish that are all vegan!

I also made a pesto with my radish tops that I pulled from the garden. I must say that it is all gone within a day, and I'm craving more due to it being so aromatic and healthful. Here's the recipe:

Radish Top Pesto

3 Cups Washed Radish Tops (Greens)*

1 Hefty Handful Basil Leaves

2/3 Cup Raw Sunflower Seeds (Toasted)

2 Garlic Cloves

5-6 Olive Oil packed Sun Dried Tomatoes

1/8 Tsp. Black Pepper

1/8 Tsp. Salt

Olive Oil

*Make sure it's three full cups-even when you push down on the greens.

On a stove top, bring a pan to medium low heat and place the raw sunflower seeds in it. Allow to toast for about 4-5 minutes stirring the seeds at least once to make sure they are evenly toasted.

In a food processor, place the seeds and pulse for just about 3 seconds. Then place the radish tops, basil, garlic, tomatoes, salt and pepper inside and pulse till fully combined (about 10 seconds). Pour the olive oil through the top and pulse. Pour the oil in till you reach your desired consistency. I used about 1/4 cup +/-, but you may want more or less.

Salt & Pepper to taste. Enjoy!

Lastly, we enjoyed this soup from Quickies on the Dinner Table. It is a super simple vegan soup that is full of protein, and I must say that soups like this are so warm and relaxing. Does anyone else feel like soup relaxes?

The soup also happens to be delicious and velvety smooth. Denise uses classic European herbs in this recipe, which keep it simple. In fact, the Chick Pea, Garlic, & Bread Soup has only 5 ingredients to make the actual soup. Then bread, lemon, and parsley are added for extra heartiness...

I hope you all have a relaxing weekend, My Lovelies!

Witchy & Trixy Things!

2010-10-28T18:05:00.000-07:00

Hello Dearies!

I hope you are all getting geared up and excited for the wonderful Halloween weekend coming our way. If you still need some help with this, I hope you will stop by The Urbanite where the wonderful Trix of Tasty Trix has featured my Spooky Blue Mash and Garlic Seared Brussels Sprouts along with some other super fabulous and witchy recipes...

Oh, and Brussels Sprouts done in this style will convert almost any hater of this cabbage family plant *wink*!

Also, Dearies, Nancy of Spicie Foodie announced this week that she will be holding a monthly roundup of everyone's best recipes. Be sure to submit yours by October 30 for this month!

If you are interested in the roundup, click here.

Oh, and to all of my lovelies who doted upon me with awards this week or who tagged me (smile), I will catch up to doing a post on this soon. I just started a new job today, and I've got a date with my pillow right now!

Be good, Dearies *wink*...

Stella Witch

p.s. I would like to thank Mary of Keep Learning Keep Smiling for introducing me to the majesty potato;)

The Rational Vegetarian

2010-10-25T05:59:00.000-07:00

Yes, Dearies, I am broaching a topic you have probably heard about more times than you can count on both of your hands. A subject we have all encountered and possibly quarreled over with someone at some point in time by either huffing and puffing about how we just don't get it or defending its honor. This is the ever loved & ever hated topic of vegetarianism, hence it would be fitting to start with a definition:

Vegetarianism-is the practice of following a plant-based diet that includes fruits, vegetables, legumes, grains, nuts & seeds, and fungi. A vegetarian does not eat any kind of meat including beef, game, poultry, fish, crustacea & shellfish. A vegetarian may or may not include dairy and eggs in her/his diet.

Sounds like a pretty healthful diet, doesn't it? Well, it is if done properly. However, I am not here to simply argue the idea of 'Health & Wellness', nor am I here to convince anyone to be a vegetarian or a vegan. I also do not want to make anyone feel bad about their present choices. Instead, I am simply writing in defense of vegetarianism and calling out to all of you who have ever dissed it huffing and puffing about how you-

1. Just don't get it?!

2. Think it's not normal or how people were 'meant' to eat.

3. Believe it's not healthy for humans to not eat meat.

4. Haven't even thought much about it & are just annoyed by difference.

5. Feel something else...?

If you fit into any of these categories, I really hope you will continue reading. You can even argue with me in the comment area below, but please don't do so unless you actually read on and enjoy the next few topics as to why being a vegetarian is really such a very thoughtful, healthy, and rational way to eat for the following reasons!

A Love of Animals

Who out there has never loved an animal with a big part of your heart? Probably someone. I would wager though that most of you do understand the idea of love towards the animal kingdom. This is often due to some extremely adorable tail wagging by a loyal canine or maybe that independent purring puff ball that perches itself on the back of your sofa making your house look that much more inviting and wonderful. Yes, most of us do understand love beyond all things human.

However, we humans have a tendency to divide animals in our minds. I've noticed this at least. Some are for loving and having around our houses while others are meant to be a part of our dinner. Now, this last statement has its flaws. I know. For example, it's natural for most people to not want to snuggle with a snake or even have it for dinner. Animals have their differences, but please keep reading;)

Whether the aforementioned divide exists in your mind or not, I simply ask that you all contemplate the idea of someone who does love livestock or birds the way most of us love dogs and cats. In fact, I have an example. My mother loves cows. Her father had a small farm in her early childhood, and my young mother developed a love for the cows she saw born and reared. I remember going to the petting zoo at Stone Mountain in Atlanta, GA with my mother as a little girl. Her reaction to a young cow is still with me today, as she said 'just look at how sweet and adorable this baby is'. I looked down at the little cow noticing that it was indeed very cute. At the time though, I was taken aback at how my mother felt towards an animal that could be considered food.

Today, I'm different. I have little problem with the idea of loving an animal and, therefore, just not wanting to eat it. I love my dog, so I'm not eating him. I love cows, pigs, goats, sheep and deer too, so I'm not eating them either. It's really simply about love, Dearies, and I can't imagine why someone would be irritated about that?!

A Concern for The Earth

Did you know that livestock farms produce more harmful carbon gases than all of the cars across the earth on a yearly basis? It sounds unbelievable, but it's a fact. Indeed, The Food and Agriculture Organization of the United Nations (FAO) reported in 2006 that the raising and producing of cattle, hogs, poultry and other animals produces 18% of greenhouse gases yearly while cars produce 12%. More recent reports maintain these findings, and some believe it's getting worse year by year. I'm not going to cite this information, but I encourage you to 'Google' it if you have any doubts. Livestock farms are also a major cause of land and water degradation.

In light of the very serious and changing state of our own world and habitat, being a vegetarian or a vegan is quite an eco-friendly way to eat. In fact, it is an enormous contribution to the earth on the part of the individual who eats this way. Oh, and even non-vegetarians can be more earth friendly by simply cutting down on meat and animal products while buying the ones they do eat from small, organic farms!

A Nutritionally Superior Diet

Despite popular belief, human beings do not need meat to survive. The main components of meat nutritionally speaking are protein, saturated fat, cholesterol, and B Vitamins. The plant kingdom provides plenty of healthy fat options. In fact, plant based fats like avocado, nuts, and olive oil offer protein, fats, vitamins, and minerals while leaving artery clogging cholesterol to the wolves.

A legitimate health concern for vegans is B Vitamin deficiency. However, for vegetarians this is quickly solved due to the consumption of things like eggs, milk, cream, yogurt, and cheese. And even for vegans this problem can be solved by eating vegan foods that have some natural B Vitamins while supplementing in the form of taking a vitamin or eating fortified foods like soy milk, nutritional yeast, and fermented soy products.

I'm sticking to the idea of vegetarianism here though, and vegetarians get all the good stuff with less of the bad. Indeed, so many studies have been done showing that vegetarians live longer while also suffering from less heart disease, diabetes, and cancer. Just do a Google search on the benefits of eating vegetarian and you will find a plethora of legitimate studies showing that eating this way can benefit one's health and even the waist line...

I could go on and on here, Dearies. However, I have some gardening to do today, and I know you're busy too. I do hope that you will consider (if you don't already) vegetarianism and beyond as something that is simply 'good or maybe even nice' rather than 'annoying or weird' even if it is not what everyone decides to do in the realm of diet and lifestyle. And please do remember that there is such thing as being a 'responsible omnivore', which in my view is someone who eats less animal products while sourcing the ones they do eat from small, organic farms that are animal and eco-friendly.

Anyway, I will leave you with a quote I saw on Namely Marly. Ms. Marly wrote a great post on 'How to Become a Vegetarian', and the quote she started with seemed to help me understand a bit better my own choice to be a vegetarian and part-time vegan. Here it is...

A vegetarian is a person that will not eat anything that can have children-David Brenner

*Photos sourced from FreeFoto.com, freedigitalphotos.net, & stock.xchng.

Almost Vegan Ravioli

2010-10-18T11:13:00.001-07:00

Hello Dearies!

Oh, how I have missed you. It's a strange and mystical thing when one misses the unknown, but it is real (smile)!

This post here today is more of a trick than a real recipe, but I figured that's okay since we are in the month of all things trick or treat! And I suppose my tofu stuffed ravioli made with store bought wontons are both an easy kitchen trick as well as a treat. You can use whatever greens and mushrooms you like in this recipe. I used garlic sautéed collard greens and Marx Foods' dry trumpet mushrooms, which resulted in a delicious lunch. You can use sautéed spinach for an even faster homemade ravioli!

Almost Vegan Ravioli-Serves 4

1/2 Block Extra Firm, Organic Tofu (drained)

1/2 Tsp. Chili Garlic Sauce

1/2 Tbsp. Soy Sauce

4-5 Drops Toasted Sesame Oil

Handful of Dry Trumpet Mushrooms*

Hand full of Garlic Sautéed Collards

Pinch of Cumin

Pack of wontons

Your favorite sauce

*Marx Foods Dry Trumpet Mushrooms!

Bring about 1 1/2 Cups of water to a boil. Once boiling, pour over your dry trumpet mushrooms and allow to soak for at least 15 minutes.

Take about 8 collard green leaves and peel them away from the inner stem. Slice them however you please for cooking. In a pan, place 1 Tbsp. of organic butter or Earth Balance. Bring the pan to medium heat and saute 1 1/2 Tbsp. Garlic for about 30 seconds. Add the collards and allow to cook while intermittently turning for about 2-3 minutes. Then add 2/3 cup of low sodium Vegetable Broth and allow to simmer for 7-8 minutes. Cool and then take your handful for the mix above chopping it again. Save the rest to serve on the side or at a later time!

Note: if you prefer a quick green, just sauté some spinach in butter or olive oil with garlic-no broth is necessary. The spinach will be done within a minute!

In a bowl, place your drained and squeezed tofu, chili garlic sauce, soy sauce, sesame oil, cumin and chopped collards. Once the mushroom are soaked, dry and chop them-place in the bowl too. Mix and set aside. Take about 3 Tbsp. of water and mix it with a tsp. of corn starch in a ramekin. This will be used to seal your wontons with a kitchen brush. Now, lay out half of the wontons. One by one, place about 1/2-3/4 Tbsp. of mix in the middle of each one. Paint the sides of the bottom wonton and place another on top ensuring air is not trapped inside and that the sides are sealed. Continue this process till all wontons are used.

Once done, immediately boil your wonton raviolis in a pasta pot for about 1 minute or till they look properly cooked. You can't use the 'float rule' for ravioli in this application, as they float immediately. Carefully remove with a slotted spoon or spatula placing the wontons on a plate. Top with your favorite sauce. I used Whole Foods 365 Brand Red Pepper Sauce!

p.s. this is almost vegan, as the wontons I used are vegetarian!

Pumpkin Apple Bread

2010-10-13T06:13:00.000-07:00

Happy Wednesday, Dearies!

As you may have noticed, I have not posted as regularly due to the obligations associated with a big move. Plus, it's so hard to figure out how to take nice photos in a new place. My flat seems more like a dungeon to me right now than a viable photo studio. Luckily, I have found one little corner that gets a bit of decent light, so I wanted to share this pumpkin bread that I made for Cauldron Boy.

This bread is not quite as healthful as I've been trying to be lately, since I went on ahead and used some A.P. flour and turbinado sugar for my Cauldron Boy's sake. The result though is a bread with a texture so soft and moist that I feel comfortable calling it a 'beautiful texture', my lovelies! The soft apples are also fragrant and delicious within the spicy matrix of the bread. I feel like Fall is here despite the fact that this time of year is considered spring here in my new hollow...

Here is the recipe:

1 1/4 Cup Organic A.P. Flour

1/2 Cup Whole Grain Spelt Flour

1 Cup Turbinado Sugar

1 1/4 Tsp. Baking Soda

1/4 Tsp. Sea Salt

1/2 Tsp. Cinnamon

1/4 Tsp. Ground Ginger

1/8 Tsp. Cloves

1/2 Cup Canned Pumpkin

1 Cup Organic Soy or Dairy Milk

Between 1/3 and 1/2 Cup Vegetable Oil*

1/2 Tsp. Vanilla

1/2 Tbsp. Red Wine Vinegar

1 Apple diced & sautéed in 1 Tbsp. of E.B. on medium low heat for 7 min.

Chopped Walnuts (Topping)

*Measure exactly between these two lines on your measuring cup.

Preheat oven to 350 and line a bread pan with greased parchment paper.

In a bowl, place the flours, sugar, soda, salt, and spices. Mix thoroughly. Make a well and place the pumpkin, oil, milk, vanilla, and vinegar in it. Mix very gently till homogeneous-do not over mix. Fold in sautéed apples and pour into prepared bread pan. Sprinkle with walnuts (nuts) and cinnamon. Bake for about 50-60 minutes or till a tooth pick comes out clean. Let cool for at least an hour before slicing.

Enjoy with Tofutti cream cheese or organic dairy cream cheese!

Hilarious Halloween

2010-10-06T05:33:00.000-07:00

Hello Dearies!

I am in the process of figuring out the best location and way to take photos at my new place. In the meantime, here is something extremely funny to get the first week of this enchanting month of October started right;)! I hope you will watch it, as I can almost assure you that it will better your day...

Perfect Pita Pizzas

2010-10-03T15:25:00.000-07:00

Oh, my lovelies! I am so tired. I don't even know if I've ever been this tired (smile but seriously).

Despite exhaustion, I wanted to quickly post my entry into Sweet Artichoke's 'A taste of....Summer Holidays challenge'. The challenge simply entails writing about a vegetarian food or dish that reminds you of the summer holidays. One might even say that this is Sweet Artichoke's way of bidding the wonderful, steamy days of summer farewell for the time being...

My entry is our simple way of making pita pizzas. Yeah, I know everyone knows how to make a pita pizza, okay! But do you know how to make a perfect & quick pita pizza? One where the crust doesn't taste like pita cement or soggy pita swamp bottom? Well, it simply involves proper bake time, my dearies-no witchy tricks or magic;) The result is a quick pizza that doesn't warm the house too very much on a hot summer day!

Here is how I make mine:

Preheat the oven to 375 and pull out a large cookie sheet.

Take your whole grain pita and slather it with pizza sauce, pesto, or whatever you like.

*Quickly sprinkle with fresh garlic and layer with your favorite veggies. Add your favorite organic cheese or cheeses. Place the pita pizzas on your baking sheet and position the sheet on the middle rack of the oven only once it has reached 375 degrees. Bake for 7 minutes and then turn the heat up to 400. Allow to cook for another 2-3 minutes and immediately remove your pizzas from the oven. Slice & Enjoy!

*'Quickly' so that the sauce doesn't penetrate and cause sogginess!

I am going to bed now. I will see all of you lovelies in the morning;)

Delicious Date Bars

2010-09-27T20:14:00.001-07:00

Hello Dearies! I really should be doing other things right now like packing boxes (smile), however, I wanted to quickly post these wonderful date bars. This label of 'wonderful' is not only granted due to the deliciousness of these bars but because of their healthful qualities. Plus, they are so easy to make! Cauldron Boy has already requested another batch, but he's going to have to wait on that one for at least a day or two, as we are at least supposed to be packing for our move;)

Here's the recipe:

Delicious Date Bars-Makes 9 Bars

1 Cup Dates (packed)

3 Tbsp. Honey

3/4 Cup Water

1/4 Tsp. Cinnamon

Pinch of Cloves

3/4 Cup Organic Spelt Flour

3/4 Cup Organic Rolled Oats (not instant)

1/4 Tsp. Baking Powder

1/8 Tsp. Sea Salt

1/4 Tsp. Cinnamon

1/8 Tsp. Cloves

4 Tbsp. Earth Balance or Organic Butter

3 1/4 Tbsp. Agave Nectar or Maple Syrup*

*Honey will not work here, as it is too thick.

Preheat the oven to 395 degrees & grease an 8 by 8 inch Pyrex baking dish.

In a bowl, combine the flour, oats, salt, powder, and spices-mix. Work the cold butter in with your hands till it looks like you have a pea like texture. Add the agave nectar and stir with a fork-the liquidity of the nectar or syrup will moisten the mixture enough for it to press out nicely. Take a little over half of the mixture and spread it out evenly in the bottom of your greased pan. Press down with your hands. Keep the rest of the crumble mix set aside in the bowl.

In a small pan or pot (not a medium or large one, as your water will steam off too quickly), place the water, dates, and honey. Bring to a boil. Once boiling, stir and bring the heat down to a low simmer. Use a wooden spoon to break down the dates while stirring for about 5-7 minutes. Remove from the heat. Note: do not over cook or your dates won't spread. You want this concoction to look like a moist date frosting.

Dollop the date spread over the pressed crust in your pan and smooth it out evenly with a wet icing spatula. Now take the rest of the crumb mix and spread it over the pan. Lightly pat it to make sure it sticks to the date layer below. Place in the oven and cook for 15-17 minutes or until golden.

Allow to cool for at least a couple of hours on a wire rack before slicing. Enjoy!

Cold Season & Smoothies?!

2010-09-25T10:10:00.000-07:00

Good Morning, Dearies! I hope you are all having a relaxing Saturday.

We are now officially in the first days of Fall, my lovelies, and I want to broach a very important and often overlooked health issue. An issue that will effect almost every single one of you this coming season either directly or indirectly. This subject is the health of your/the gut! Yeah, I know that sounds a bit weird, but it simply means the digestive system (smile).

Why does one need to worry about the health of the digestive system particularly in the Fall & Winter? Well, this is the time of year when we often get sick with either a virus or bacteria at least once if not twice. A visit to the doctor often involves a round of antibiotics if we have come down with something like strep throat, pneumonia, bronchitis, or the like. Sometimes, we even walk away with quite a strong dose of antibiotics when the M.D. is unsure of what ails us.

A round of antibiotics is often needed for certain ailments-no doubt. However, we must remember that antibiotics of any kind do not discriminate when they flow through our systems. They kill our stomach, intestinal, and even vaginal flora (natural & protective bacteria) just as quickly as they slaughter that streptococcus or other harmful bacteria that has invaded our system. The immediate results can be anything from a severely upset stomach to diarrhea and yeast infection. The long term effects are much worse. Indeed, I could write a book about them being that they range from obesity to malnutrition. I've decided that wouldn't be prudent on this lovely Saturday though...

Instead, I ask that you still include a nice treat of organic dairy or soy yogurt and the like with fresh fruit at least every other day, even though you may not be craving cold yogurt and fruit quite as much now that the heat is dying down. The probiotics from the yogurt will keep your gut healthy while the fruit provides a powerful dose of essential minerals and antioxidants like Vitamin C, which will ward off sickness to some extent anyway. Who knows? You might even be able to avoid antibiotics altogether this year!

Frozen Fruit Smoothie-2-3 Servings

1 Cup Organic Frozen Fruit (Preferably Fresh Frozen*)

1 Cup Organic Soy or Dairy Yogurt

Organic Dairy or Soy Milk to taste

1-2 Tbsp. Agave Syrup/Honey

Pinch of Cinnamon

Place the fruit and yogurt in a blender. Blend till smooth. Slowly add sweetener to your taste. Upon seeing the consistency, add milk in splashes till you reach your desired texture and consistency-some like it thick while others like to slurp through a straw! *Fresh frozen means fresh fruit placed in a plastic bag and thrown in the freezer the night before for smoothies!

Note: The mango smoothie shown here was made with fresh frozen fruit from the recipe above with an added tsp. of fresh ginger-it was amazing;)!

Other probiotic rich foods are tempeh, sauerkraut, and kombucha!

p.s. To my lovelies on the other side of the globe entering into summer, I wish you sunny days with many smoothies;-)!

Stellar Vegan Sausage

2010-09-17T11:57:00.000-07:00

Hello Everyone!

I wanted to share a couple of vegan recipes with you all that I really enjoyed this last week. Oh, and they are, of course, Cauldron Boy approved too! Cauldron Boy is a bit more open to vegetarian and omnivore foods, so I like to think the vegan food is pretty good when he's liking it and asking for seconds;)

First, is my 'Stellar Vegan Sausage'. I really like this recipe, as it is easily made with ingredients that most people have in the cabinet save the liquid smoke. The recipe is also nice in that these really do look like sausages and taste a lot like them too. The only downfall is that the texture isn't really like sausage. The upside of the downside is that the texture is that of a delicious bean patty, so no worries (smile).

Stellar Vegan Sausage-Serves 2

1 15 oz. Can Organic Garbanzos (drained)

1/2 Cup Rolled Oats

1/4 Cup Raw Sunflower seeds

2 Tbsp. Red Onion (chopped)

1 Tbsp. Low Sodium Soy Sauce

1/2 Tsp. Cumin

1/4 Tsp. Dried Thyme

1/4 Tsp. Paprika

1/4 Tsp. Garlic Powder

1/2-1 Tsp. Hot Sauce

1/2 Tsp. Liquid smoke*

3 Tbsp. Water

*If you are vegan, be sure to use a brand of liquid smoke that is actually vegan like Colgin, etc.

In a food processor, place the oats and sunflower seeds. Process for about 7-8 seconds-that's it! Then add the rest of the ingredients. Process to a course looking meal. This probably took me about 10 seconds. It will be different from processor to processor. Just don't process down to a cream, as the mix will be difficult to work with and form into patties. You want the mix to be processed but still meal like.

Form into patties. Sprinkle with extra paprika and sauté in about one Tbsp. of olive oil on medium heat (low heat will cause for greasy patties). Allow each side to sizzle for about 2-3 minutes. Enjoy with ketchup, mustard or whatever you like!

The next recipe is a Vegan Bearnaise Sauce. This sauce was really lovely over our steamed broccoli and cauliflower.

Vegan Bearnaise-Serves 4

1 1/4 Cups Unsweetened Almond Milk

1/2 Cup Raw Cashew Pieces

2 Tbsp. Nutritional Yeast

1/2 Tbsp. Dark Soy Sauce

2 Cloves Garlic

Hefty Pinch of Black Pepper

Hefty Pinch of Dry Tarragon Leaves

1/4 Tsp. Sea Salt

1/4 Tsp Turmeric (color)

Note: Some people like to add a tbsp. of melted Earth Balance to the mix for extra creaminess.

Place all of the ingredients into a blender and blend till very smooth. Place the contents of the blender in a sauté pan or pot on low heat. The Bearnaise will look watery and not quite right. Don't worry. Bring the heat up to medium high stirring constantly. The mix will almost immediately begin to start changing to a cream texture. Once you reach your desired creaminess and texture, remove completely from the heat. Serve over your favorite steamed fresh vegetables and such.

Enjoy, my lovelies!

Florida Avocados (That Big Avocado!)

2010-09-15T13:20:00.000-07:00

Florida Avocados a.k.a. Big Avocados!

Well, I don't really know if other people call them 'Big Avocados', but that's pretty much what they are, Dearies. A Florida avocado is a large variety of avocado grown in Miami-Dade and Collier counties for commercial production. Although one can easily find one of these trees just walking through a neighborhood here in Florida. Indeed, I have one here in my subtropical hollow right outside my front door! But despite the abundance of these trees here in the sunshine state, Florida Avocado trees are indigenous to Mexico and parts of South America.

Either way, the fruits of this tree are delicious and so very healthful. There are a few different cultivars of this fruit, but on average a Florida avocado has about 50% less fat than its very popular cousin, the Hass avocado. They are also super rich in Fiber, as one of these lovelies has about 17 grams of crude fiber. That's impressive if one considers that the daily recommended value of fiber for one person is between 20-25 grams.

How to use: A Florida avocado is usually ready to be placed on sandwiches and/or wraps and mixed into guacamoles when they darken in color. Though I have had one that stayed quite green-I realized it was ready only due to touching it and feeling a softness in the flesh below the skin. So place them on a sunny window seal or next to some ripe bananas (the gases from the bananas will cause ripening). Feel them once or twice a day to see how they are coming along. I almost always notice mine seem to be somewhat dark and soft to the touch about 2 days after purchase.

Here's a recipe:

Florida Avocado Guacamole-Serves 3-4

1 Large Florida Avocado (fleshed)

1-2 Tbsp. Organic Mayo or Vegenaise

2 Tbsp. Red Onion (minced)

1 Tbsp. Fresh Cilantro (chopped)

1 Clove Garlic (minced)

1-1 1/4 Tsp. Cumin

1/2-1 Tsp. Sriracha or Chili Garlic Sauce*

1/2 Tbsp. Red Wine Vinegar

1/4-1/2 Tsp. Salt

*One can also just use red and black pepper to taste in order to add spice...

Place all of the ingredients above in a large mixing bowl. Mix with a fork and use the fork to break down the avocado flesh to your desired consistency. Taste and adjust seasonings as desired. Eat immediately! If some is leftover, be sure to place plastic wrap immediately up against the guacamole in addition to covering the container with a lid and/or plastic wrap.

Enjoy!

p.s. Florida avocados are in season now and through the winter here in the states!

Los Bombones de Marly

2010-09-12T15:04:00.000-07:00

Marly's Bonbons!

This post is sort of a follow-up post to my 'Sugar Addiction & Scary Things' post. Some of you may have read my thoughts on sugar and excess carbohydrates in reference to body chemistry. Although the hefty length of that post might have discouraged quite a few of you;). Either way, I've been avoiding all cane and beet sugars (refined or not) along with things like A.P. flour, white rice, white bread, & the like.

I must say that it was hard at first. Not only in the realm of addiction and cravings either. Though I had plenty of that-no doubt. It was also hard as someone who blogs though. I mean, baking was and is such a large part of my culinary life. And it's hard to no longer be able to strut over to the kitchen and bake up something wonderful with my existing culinary knowledge that makes baking so very easy to do when sugar and A.P. flour are on the scene.

All of sudden, I've had to actually think about what I'm going to bake and how!? And this involves a lot of research, experimenting, failures, happy surprises and the like. It also involves me having to come to terms with the fact that I'm not going to have a picture of some lovely yellow cake smothered in rich milk chocolate on FoodGawker. Well, I might. If my experimenting goes as planned...

Till then, I made Ms. Marly's lovely, no-bake date bonbons! They are so easy & delicious. Plus, I don't have to feel bad about eating them. Well, not unless I eat a whole lot them!

Marly's Bonbons

2 Cups of Dates (Deglet Nour)

2 Cups of Raw Nuts*

1/4 Cup of Organic Cocoa**

2 Tbsp. Coconut Flakes

1/4 Tsp. Orange Blossom Water + some for hands

Sesame seeds, desiccated coconut, crushed pistachio/almond, cocoa for rolling

*I used raw cashew pieces.

**Green & Blacks Organic Cocoa is excellent!

Place dates and nuts in a food processor and process until quite smooth-this took me about 1 full minute to do, though it may take more or less time depending on the processor. Once pretty smooth, add the orange blossom water, coconut flakes, and cocoa. Process for another 30-45 seconds or until smooth.

Once your mixture looks smooth or at least to your desired consistency, pour a touch of orange blossom water onto your clean hands (the water helps with rolling while perfuming the bonbons). Take about 1-1/2 Tbsp. of date mix and roll between your palms till you have a nice ball. Roll the ball in coconut or desired coating. Repeat this process till done.

Note: You do not have to continually put orange blossom water on your hands-just when they feel too sticky to roll a smooth ball.

Enjoy!

Note: Marly does not use orange blossom water in her recipe. If you do not have any, do not let this discourage you from making these wonderful, healthy treats!

The Spicy Mango

2010-09-10T14:08:00.000-07:00

This post is to serve as my entry into the very sexy drink challenge hosted by the lovely Denise of Quickies on the dinner table and the awesome Lazaro of Lazaro Cooks! The prize is a copy of Denise's cookbook, which is pictured below. I have a copy of it myself, so I know first hand how wonderful the recipes are. Plus, it really is a beautiful book.

As some of you may remember, I spent last weekend in South Florida. It was a busy trip of errands and just taking care of responsibilities and such, so there wasn't much time for relaxation or experiences of enchantment. However, while running around one afternoon, I spotted a tree from a distance that had some type of fruit hanging from it. I decided that it was a mango tree but moved on due to traffic. Luckily, just a bit later I came upon another one with the biggest & most beautiful mangoes I had ever seen in person. And, yes, this moment was enchanting...

So I took some, Dearies, and I made this drink! And it was good *smile*. Although I think my pictures are more cute than sexy. 'Cute' can by sexy though sometimes, right?!

Here's the recipe:

The Spicy Mango Cooler

1 1/4 Cups Frozen Mango

1/3 Cup Spiced Rum

1/3-1/2 Cup +/- Sparkling Water*

Juice of 1/2 Lime

Pinch of cinnamon

Add all ingredients in a blender and blend till smooth. Taste to ensure you enjoy the consistency. *If too thick for your taste, add a splash more of sparkling water till you reach your desired texture and consistency. I used San Pellegrino by the way. Oh, and if you use frozen mango from the store, you may or may not need to sweeten this a bit with agave nectar, etc.

Enjoy!

*Hiccup* Ooh, excuse me, Dearies!

The Quickies Cocktail Challenge is still open for entries till September 24, 2010. The entry which best exemplifies sex appeal, in a glass, wins!

Quick Edamame Soup

2010-09-07T06:03:00.001-07:00

I spent my weekend driving around unknown territories in South Florida scoping out the scenery in order to see what the place is all about and such. The trip was strictly business and almost no pleasure, so I'm incredibly beat and my powers are very weak right now, my lovelies. However, it's times like these that my Cauldron does the magic by whipping up something quick, easy, and delicious like my 'Quick Edamame Soup'!

Oh how lovely it is...

Here's the recipe:

Quick Edamame Soup for 2-3

6 1/4 Cups of Low Sodium Vegetable Broth*

1 Cup of Frozen, Organic Edamame Beans

1/3 Cup of Sliced Scallions (greens and white ends)

1 1/2 Tbsp. Garlic (chopped)

1 Tsp. Fresh, Minced Ginger (optional)

2 Small, Organic Carrots (peeled & sliced on the diagonal)

5-6 oz. Rice Noodle Pasta (1/3 a pack of Thai Kitchen Brand)

1-1 1/4 Tbsp. Low Sodium Soy Sauce

1/2-3/4 Tsp. Chile Garlic Sauce

1/4 Tsp. Toasted Sesame Oil

1/2 Tbsp. Peanut or Veg Oil for sauté

Salt to taste

Possible Toppings-cilantro, scallions, chilies, avocado, sprouts, etc...

*Please use a broth that is super low sodium-2-6% sodium is truly low!

In a large soup pot or cauldron, place the 1/2 Tbsp. of veg oil and bring it to medium heat. Once, hot, add the scallions and sauté for about a minute. Then add the garlic, ginger, & carrots and allow to sizzle for about 15-20 seconds more. Add the broth, put the top on at an angle, and bring the heat up to reach a boil. Once boiling, add the Edamame. This will cool the soup down again, so bring it back up to a boil and allow the Edamame to boil with the lid at an angle for only 2 and 1/2 minutes. Remove the lid, stir, and add the soy, chili garlic sauce, and sesame oil. Stir again and add the rice noodles. Once the rice noodles have been added, immediately move the soup from the heat and allow it to stand for about 12-14 minutes stirring from time to time (this is how the rice noodles cook-they just need super hot water, not boiling water!). Salt to taste...

Enjoy!

*Did you know?

-Like the protein found in meat, the protein in soybeans a.k.a. Edamame is "complete," meaning all of the eight amino acids needed for human health are present. Soybeans are the only vegetable that contains complete protein!

A Good Cashew Cream

2010-09-01T12:14:00.000-07:00

Photo above is a cashew cream w/ dark soy on gluten free brown rice pasta made with my Claudia in mind

There is nothing like a good cashew cream, Dearies! Why? Well, it's just a delicious concoction of nothing but good for us stuff that serves as a cream sauce for pasta while also being a protein. I mean, that's just practical. Plus, like I already mentioned, a cashew cream is delicious. And, in this witch's humble opinion, a recipe/concept any vegan, vegetarian, or responsible omnivore should have on hand for so many reasons. I really can't go into all of them without boring you, so I won't (smile).

I do hope that if a cashew cream sounds strange to you, that you especially will try it. I really think you, your waist line, and your skin will thank me for it later *wink*.

Here's the recipe-Cashew Cream for 2:

1 1/4 Cups of Unsweetened, Plain Almond or Soy Milk

1/2 Cup of Raw Cashews

1 Large Garlic Clove

3 Tbsp. Nutritional Yeast

1 1/4 Tbsp. Low Sodium Soy Sauce

1 Tsp Dijon or Yellow Mustard

1/4 Tsp. Onion Powder

1/8 Tsp. Black Pepper

1/8-1/4 Tsp. Sea Salt

Pinch of Dried Rosemary or, even better, Dried Tarragon

Nutmeg for sprinkling

*This is enough cream for 8 oz. pasta!

Boil your pasta according to the package instructions. Note: The photos here show both a gluten free brown rice pasta as well as an organic, whole wheat pasta.

Place all of the above ingredients except the nutmeg into a blender. Blend for about a minute or until very smooth.

Once your pasta is done, pour it into a colander to drain off the water. Shake as you would normally do to ensure most of the water is gone. Place the pasta back into the empty pasta pot along with the contents of the blender. Put the pot back on the stove and bring the heat up to medium. Stir. It will look watery & like you have too much cream. This will change within a minute or usually less, so watch closely stirring till you see your desired creamy consistency. Once you do, immediately remove the pot from the heat.

Serve with salt & pepper, basil, and a pinch of nutmeg. Enjoy!

p.s. This dish is especially wonderful served with a vinegary cucumber or lettuce salad!

Salt & Pepper Tofu

2010-08-30T11:06:00.000-07:00

Salt & Pepper Tofu with Amazing Sauce!

Yes, it's another tofu dish, but this is not just any tofu dish, Dearies. This is the one I make and always offer to my and Cauldron Boy's tofu hating friends. 'Are you sure you don't want anything to eat?' I say. And, of course, at the mere thought of tofu for dinner they quickly respond with something like 'No, no. I'm fine. Thank you though'.

Well, dinner starts and then what I call 'the eyes' start to happen. Yes, one all of a sudden notices that this meal looks delicious despite the presence of tofu. Since I am not a mean witch, I quickly address the look with a 'Are you sure?'. A very reluctant and somewhat guilty response of 'Would it be too much trouble to fry some more?' is heard. Little does my lovely know I already anticipated this response and made extra just for this inevitable moment *wink*.

Stories and jokes aside, Dearies, this meal of Salt & Pepper tofu with Amazing Sauce will most likely make a tofu lover out of you if you are not already one. It will indeed convince you that anything can be liked if executed properly. So the super easy recipe is below, and I really hope you will try it. Especially if you identify with not liking tofu so much. Plus, you can come complain about it to me here if you try it and don't like it;-)!

Salt & Pepper Tofu for 4

1-14 oz. Pack Organic, Extra Firm Tofu (Patted Dry & Cubed)

1/2 Cup Corn Starch or Potato Starch*

1/4-1/2 Tsp. Black Pepper

1/8 Tsp. Sea Salt

Vegetable Oil for Frying

*Ellie at Almost Bourdain also makes this dish and she feels that Potato Starch produces a superior result, so, if you're anti corn product, potato starch should be great. Just look at her pics!

Put your vegetable oil at least 1 inch deep in a 8-10 inch wide pot and bring to about 350 degrees/medium heat.

Meanwhile, pat your tofu block dry with paper towels and cut the tofu into about 1 inch cubes. I always try to dry the the tofu as I'm cutting it too, so that it is not water laden. Put your corn starch, salt, and pepper into a large plastic bag and mix. Gently place half of your tofu in the bag and toss it very gently. Grab the pieces out, give each one a pat to displace excess starch, and place them in the hot oil (not warm oil!). Do not move them at all for at least 2 1/2 minutes. Then turn to the opposite end and allow to cook for another 2-3 minutes. Place on a paper towel to drain. Repeat with second batch. By the way, this tofu stays nice and hot for quite a while, so don't worry too much about the first batch getting cold.

Frying Note:

To those of you afraid of frying, just know that I was too. It's so easy for me now though. I don't take a temperature even. I just put my stove to a solid medium heat (#4-5 on my electric stove) and wait about 4-5 minutes. Then I put one piece of tofu in the pot-if it sizzles nicely, I place the rest of them in. If not, I wait a minute or two more. Also, if your oil gets too hot, simply pull the heat down a bit and just watch your food.

The only truly scary thing that commonly happens is splashing water in the oil or using a utensil that has water on it, so don't do that (smile)! Oh, and always fry on the back burner in case a water accident does occur.

Amazing Sauce for 4

6 Tbsp. Low Sodium Soy Sauce (A Good One)*

1/2 Tsp. Toasted Sesame Oil

1-1 1/2 Tsp. Chili Garlic Sauce

2 Garlic cloves (Finely Minced)

1 Tbsp. Scallions (Sliced)

*Please, please use a nice soy sauce like San-J or Tai Hua brand, etc.

Mix the ingredients above and enjoy your tofu with jasmine or black rice and a Tanantha Salad! You guys do know that my Tanantha over at I Just Love My Apron is the salad queen, no? Well, she is-just check out this lovely and you'll realize that salad porn is real...

Perfect Pumpkin Pie (Sugar Free?)

2010-08-27T13:19:00.000-07:00

Dearies, I thought for once in my life I might try to do something 'on time' or maybe even early, hence this post on pumpkin pie. Many of you probably have a standard or family recipe for this traditional fall dessert that I must mention is both delicious and not at all lacking in the area of redeeming qualities. I mean, anything made with squash as its main ingredient has got to be healthful to some extent, right?

Well, I've made sure that my pie is by using organic canned pumpkin, xylitol instead of sugar, and organic eggs and milk along with fresh spices and vanilla. The result is not only a more healthful dessert, but what I call 'pumpkin pie perfection'! So for those of you that don't have a family recipe or have just never made pumpkin pie at home, here is an easy, delicious version.

The recipe is below, but first know the '3 musts' for perfect canned pumpkin pie:

1. Use organic canned pumpkin-there is a major taste difference!

2. Whip your wet ingredients with a whisk for proper mixing.

3. Leave it to cool for at least 3 hours. Then chill before cutting.

Here's the recipe:

1 15 oz. Can Organic Pumpkin

1/2 Cup + 1 Tbsp. Xylitol*

2 Organic Eggs

3/4 Cup Organic 2% Milk

3/4 Tsp. Fresh Ground Cinnamon

1/2 Tsp. Ground Ginger

1/8 Tsp. Cloves or Cardamom

1/8 Tsp. Sea Salt

1/2 Tsp. Real Vanilla Extract

*If you do not want to use Xylitol, 3/4 Cup of Turbinado sugar is excellent too.

Place pumpkin in a mixing bowl with the cinnamon, ginger, cloves, and salt. Mix. Then add the Xylitol or sugar, eggs, milk, & vanilla. Whisk until smooth. Pour into chilled crust (the outer edges of the crust should be protected with foil or a crust protector). Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 40-50 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, etc.

For the crust, I made my typical crust from this post but, instead of A.P. Flour, I used King Arthur's White Whole Wheat.

Enjoy, my Lovelies!

Oh, and I must thank Kim over at The Ungourmet for reintroducing me to Xylitol, a natural sugar taken from wood and corn that does not affect blood insulin levels (amazing, no?). I never used Xylitol in baking due to reading that it just didn't work well in baked goods. Since I saw Kim's Sugar Free Almond Cornmeal Blueberry Shortcake's, I knew something had to be wrong with that information. And there certainly was, as my pumpkin pie is perfect. Take a look at Kim's beautiful shortcakes too if you please...

Tofu Egg Rolls/Paula H.'s Favorite

2010-08-25T11:45:00.000-07:00

Hello My Lovelies!

I am extra exhausted after planting for my Mum's Fall/Winter garden along with other cleaning and scrubbing activities I was involved in this last week while visiting my parent's house. Well, that along with my turbulent & somewhat terrifying plane ride home have completely sapped my energy;)

I do want to quickly share with you the tofu egg rolls I made this week for my parents. My Mom particularly loved these and is still making them now that I'm gone, so I figured they're worth posting (smile). And even if you don't normally like tofu, you will most likely love these morsels of fried deliciousness. Hence these rolls are a great way to sneak some organic soy into your diet while also indulging a bit!

Tofu Egg Rolls-Makes 6 Rolls

Nasoya or other Egg Roll Wraps (6)

Organic Extra Firm Tofu (7 oz. or 1/2 pack)

Cumin

Black Pepper

Fresh Basil Leaves

Oil for frying

*The combination of cumin, black pepper, & fresh basil is particularly lovely, Dearies!

Place oil in a pot so that it is about an inch deep-at least. Bring stove to medium heat and allow oil to heat (about 350 degrees Fahrenheit) while you set up your rolls.

Open your tofu and cut off half of the block. Place it on a dry paper towel. Use another paper towel to dry it and take out some of the moisture. Cut into six long strips or whatever way you'd like to cut it really. Again, dry the individual pieces with a clean paper towel.

Sprinkle each piece of tofu with a light dusting of cumin and black pepper. Place a piece of tofu on a wrapper with a leaf of torn basil-be sure that a corner of the wrapper is pointed towards your belly, not a side of the square. Bring the pointed corner end of the wrapper over the tofu tucking it while beginning to roll. Grab the sides (to your right & left) and neatly fold them on top of the tofu while continuing to roll forward. Let the roll sit on the seem and begin this process again. If this makes no sense to you;), see here!

Make sure your oil is hot for frying (about 350 degrees). I never use a thermometer. I just stick the end of a roll in and if my stove is at medium heat and it sizzles, then I start frying seam side down! Allow to fry on both sides for a total of about 1-1 1/2 minutes. Place rolls on a paper towel and serve with low sodium soy sauce...

p.s. I douse my soy sauce with a touch of toasted sesame oil & sriracha for extra effect!

*Oh, and if anyone has seen vegan egg roll wrappers at any of the major stores, please do let me know! BTW, Nasoya Egg Roll Wrappers are vegetarian and available at places like Publix and Whole Foods...

The David K. Stack & Everyday Tings'

2010-08-19T06:17:00.001-07:00

Hello Dearies!

I wanted to quickly share with you all a snack that has become a tradition in my family. My Dad, David K., has been making this 'stack' for himself and his family since I was a little witch. The 'David K. Stack' as we call it is a heavy, delicious and extremely satisfying snack, and is something that is always shared between at least two people. It's filling *wink*!

Filling in a good way though. Yes, this treat has carbs. However, if one uses 100% whole grain bread, unsweetened peanut butter, and just enough natural maple syrup and fruit to moisten this treat while sharing it with another person, it can be a wonderful nutrient-dense component of your diet. Indeed, I had half of this pictured stack with some hot green tea and couldn't eat a thing for the next 5 hours. I just couldn't!

That all being said, I debated as to whether I should even post such a snack or food. I mean, we all have our own standby foods that are less than fabulous in terms of ingredient content. Some are not very photogenic while others are so peculiar we might wonder if anyone else would even eat such a concoction!? Well, this is one of mine. It's simple, delicious, and possibly enticing?!? So, if you're ever in the house with little food on hand, The David K. Stack's ingredients are so typical that it or something like it can usually be thrown together saving you & others from temporary starvation (smile).

Oh, and I think you'll love it...?!

The David K. Stack Ingredients

3 Slices of 100% Whole Grain Bread (Toasted)

Unsweetened Peanut Butter*

Berries, Bananas, Kiwi, peaches, etc.

Maple Syrup

Pinch of cinnamon

*David K. uses the kind that is 100% ground peanuts from the farmer's market!

Toast your bread. Schmear each slice with a bit of peanut butter. Stack the bread adding a little bit of maple syrup between each slice. Top with berries, a bit more maple syrup so that it moistens the sides, and pinch of cinnamon. Enjoy with your best mate! Coffee, hot tea, and cold milk are all super wonderful beverages for this snack.

p.s. I am visiting my parents this week. I will catch up to all my lovelies' posts as soon as I finish planting for my Mom's Fall/Winter garden;)!

Agar Agar & Neat Things!

2010-08-11T10:58:00.000-07:00

Agar Agar is an algae product valued for its ability to act a bit like gelatin-maybe more than a bit! In fact, one can make the most wobbly of neat gelatin like treats or even somewhat hard gelatin like chews depending on the amount of agar agar used. These chews, as I call them, can be made into different shapes and colors and thrown to the bottom of glasses of iced soy milk for fun's sake...

As you might have already imagined, agar agar is valued by vegans and vegetarians alike. And I have to say that I've even noticed meat eating folks show a lot of enthusiasm towards this product! A lot of people just don't like the idea of gelatin, hooves, and such (smile).

Positives aside, there are two major downfalls to agar agar. First, the price is usually outrageous. Indeed, I just noticed a 1 oz. package of agar agar flakes for $7.49 at my local health food store. Only 1 oz.! Well, I think I've found a solution to this. Maybe. See, I went to my local Asian foods store and found packs of Telephone Brand Agar Agar Powder that were almost 1 oz. packs being sold for a $1.49 each. Powder means more agar agar in comparison to flakes, as recipes that call for 1 tsp. of powder will tell you to double this amount if you have flakes. So I got almost double the amount of product at the Asian store for $6 less!

The second downfall relates to recipe reliability, as recipes for agar agar are difficult to write. This may sounds strange to someone that has never used the product, however, my experience is that I get different results for the same recipe when I use different brands. Hence the recipe below is for Telephone Brand Agar Agar powder. You are more than welcome to try it with a different brand, but I just can't guarantee results! Also, this is kind of a base recipe. If you try it and feel it needs to be more wobbly to meet your taste, just make it with 1/4 teaspoon less agar agar the second time around and so on, etc...

Basic Agar Agar Jello

2 1/2 Cups of Organic Juice (Your Favorite)*

1 Tsp. Telephone Brand Agar Agar Powder

1-2 Tbsp. Agave Syrup (Optional)**

Berries or Cut Fruit

*I used Pom Wonderful Pomegranate Nectarine juice (1 Cup) to get this nice color in combination with a lighter juice.

*I did not use agave, but feel free to add a bit if you are using a very tart juice blend.

Place 1 Cup of juice in a very clean sauté pan with the agar powder and stir. Allow this to sit for about 5 minutes to dissolve. Then turn the heat on and bring the mixture to a boil. Allow to boil for 1 minute. Remove the pan from the heat and pour the mixture into a large measuring cup. Add the remaining 1 1/2 cups of juice and stir. If you are using a tart juice, also add the agave and stir. Pour into your favorite dessert dishes or shot glasses and allow to cool for 10 minutes on the counter. Transfer to the fridge and allow to set up for at least 30-40 minutes.

Enjoy!

Oh, and in reference to Asian Foods Stores, they are usually a treasure trove of amazing foods. I've also never been to one that wasn't a help to my pocket book ;) So, if you have one nearby, you may want to get familiar if you're not already...

p.s. Yes, you can make vegan alcoholic jello shots with this recipe. Just sub in some rum or tequila, etc. for some of the 1 1/2 cups of juice that is not boiled. And you may definitely want to use the agave as a simple syrup to ensure good flavor!

Sugar Addiction & Scary Things!

2010-08-07T16:48:00.000-07:00

Oh My Dearies! I have to ask a favor of you, and that is to please read this entire post!? Please? It's important. I promise I will never ask you to do more than look at pictures and key words ever again (smile)...

This post is about sugar addiction just as the title states, but I'm not going to broach the typical realm of how bad refined sugars are for you. Everyone knows that, and we either choose to consume them anyway or not. This post is about sugar in all of its forms, and the addiction that a disturbing percentage of the Western World has to this substance.

First, I'm going to address what happens when we eat even a somewhat healthful meal that has the one downfall of too many sugars or carbs. Let's use something common like an 7 oz. piece of grilled rosemary chicken with a 1/2 cup of organic mashed potatoes and a serving of asparagus. There is also some bread on the table in case we'd like some. Sounds good and healthful, right? But, realistically, this meal will probably also be accompanied by a glass of wine or two, a soda, or some sweet tea. Ooh, and what about dessert? Most people like something sweet at the end of a meal. For good show, let's keep it healthfully sweet and say organic peach cobbler with a crumb topping. We'll even forget the ice cream that would most likely be on top of a cobbler at most tables.

The aforementioned meal has potatoes, which hit the average person's bloodstream almost like a blow from a candy bar. Then there is the glass of wine or soda, which is another pretty good blow. Ooh, and what about that piece of baguette we ate? This is not necessarily a blow, but it is a carbohydrate that will soon be converted in the system to even more sugar. And now we're going to have some cobbler, which has natural sugar in the peaches, added sugar to the peaches for dessert like goodness, and the topping has both sugar and a bit of A.P. flour in it. Sugar, sugar, sugar! Hey, and some people go back for seconds!

So what's the big deal about all this sugar in an otherwise healthful meal that has redeeming qualities like organic potatoes, lean meat, and vitamin rich asparagus and peaches? Well, to understand this you must understand the following:

When sugar, especially refined sugar, hits the bloodstream in large amounts, the body has to borrow from its stores of nutrients in order to process it. Insulin also begins to spike at high levels in order to help convert such a large dose of sugar into energy, as this is insulin's function. This sounds good, unless you know that large amounts of insulin trigger hunger. So this individual that has just consumed too many different forms of sugar by eating the above meal now feels hungry again! Eating resumes to satisfy the hunger and more sugars enter the bloodstream, but there is a big problem this time. The body's insulin was used up on the first sugar & carb laden meal. Hence this second load of sugar is immediately stored as fat!

Yes, we run out of gas or insulin. So not only are our cells struggling with high sugar and the damage it causes (see below), but nutrients are taken from our stores & insulin spikes causing us to be hungry again. So we eat a second time while our body is low on insulin, and we don't get the good effect of sugar being converted to energy this time. Instead, it is stored as fat & we gain weight! And all because our first meal had too many forms of sugar! Oh, and this constant spiking of insulin creates that condition we all know as insulin resistance. Our cells get so accustomed to insulin spikes that they stop responding to it, causing for sugar build up in the blood too.

If overeating, gaining weight, and eventually entering into a state called Type II diabetes doesn't bother you, how about the destruction of your skin? Did you lovelies know that the type of high sugar intake described above destroys both elastin and collagen? To blame is a natural process known as glycation, which happens when sugar in your blood stream attaches to proteins forming harmful new molecules called 'advanced glycation end products or AGEs'. The more sugar we eat, the more AGEs we develop. As AGE's accumulate, they damage proteins in a domino like fashion. Collagen and elastin are some of the most vulnerable proteins to this damage. Hence springy, resilient skin becomes a thing of the past! Of course, this is just one type of damage. I could go on and on...

So what's the answer to this sugar dilemma? Well, there are a lot of lines of thought on this subject. Some say we should avoid refined sugar and sugary foods at all costs, as eating them only makes us want more. Sugar is, indeed, addictive. Others will tell us to stay away from refined sugars, flours and things like white rice/white bread while also being careful with natural sugars. I personally am trying to cut refined sugars and flours out altogether while also being aware of how many natural sugars I eat at each meal. I mean, if I eat a handful of dates, I'm just not going to be able to have a glass of wine that day and vice versa.

I hope you will all consider your own diets and the damage you may be unknowingly doing to yourself. People who break sugar addiction usually rave about the positive effects even saying things like it was the best thing they've ever done for their health and life. I believe Michelle over at Find Your Balance stated something along these lines and knows quite a bit about how to assess and break bad habits like this.

No matter what you do though, Dearies, please don't turn against whole grain, unrefined carbs. Instead, eat them in moderation/small amounts and make good choices like brown rice instead of white while also noticing how many sugary type foods you're eating and drinking at each meal or snack.

In the meantime, here is a sweet that has no refined sugars. It's basic and quite nice.

Vegan Chocolate Pudding

1/2 Package Plain, Organic Silken Tofu

1/4 Cup Organic Cocoa (Green & Black's is excellent)*

1/2 Cup Maple Syrup

1/3 Cup Plain, Sugar Free Soy Milk**

1 3/4 Tbsp. Corn Starch or Arrowroot

1/4 Tsp. Real Vanilla Extract

*A quality cocoa powder is imperative for good results here!

**If you use a sweetened soy milk, you may want to lower the maple.

Place all of the ingredients except the vanilla in a food processor. Blend until smooth-about 30 seconds. Pour the ingredients into a pan on low heat. Bring the heat up just enough to allow the mixture to bubble and thicken while stirring regularly. Allow to bubble for about 3 minutes or until it's a bit thick. Remember it will thicken more in the fridge, so don't over do it. Mix in the vanilla & pour into ramekins. Chill for at least an hour and half-the colder the better!

Enjoy your refined sugar free treat!

To my Rick at Bittersweet, I hope this post doesn't cause any dragon like fury. You know you're my favorite sugar loving elf 'round this here town that is the blogosphere!

*Info on AGE's taken from Prevention (10/2007), Author: Karyn Repinski

A Winner!

2010-08-05T17:39:00.000-07:00

Tonight, I assigned each lovely who left a comment on my 'Mixed Berry Cobbler & A Giveaway' post a number. The number was chosen very simply. If your comment was the tenth comment, then you were 10. I then used random. org to pick a number for me, which was quite a strange feeling once the number showed up on the screen. It happened so fast! I hit the submit button and it was like 'abra cadabra' and the number was in front of me in a fraction of a second. The lucky number was the number I assigned to LeQuan of Luvtoeat! Congratulations LeQuan! I'll e-mail you in a moment about your CSN gift certificate...

I want all of you to know that I really wish I had a gift certificate to give each and every one of you. In fact, I never could have anticipated how much your responses as to why you needed or wanted the certificate would pull at my heart strings. It was almost stressful, Dearies. Thank goodness for random generators is all I have to say!

And that's how the cookie crumbled...

Agua de Sandia (Watermelon Water)

2010-08-02T14:09:00.000-07:00

So a couple of weeks ago I got the most exciting package in the mail. I knew who it was from right away and was looking forward to it, but I never expected all the sweetness that would be inside. See I won a cookbook called 'The Local Flavor of Lavender' from Bonnie over at Sweet Life, which came with a tin of the most floral and wonderful smelling culinary lavender you can imagine. But Bonnie also stuffed the package full of all kinds of Texas goodies that I didn't expect.

Upon opening the package, I was quickly tossed to the side by my own Texan, Cauldron Boy, who ravaged the package by pulling out each and every item practically opening them all for me. He quickly inspected each treat, tea, or spice while telling me what he wanted me to make with it. Well, I'll be sure to tend to all of Cauldron Boy's stuff later...

For now, I made my Bonnie's favorite: Agua de Sandia or Watermelon Water. This one is infused with lavender, as I got the idea from 'The Local Flavor of Lavender'. I modified the recipe a bit to my own taste, and it turned out to be refreshing and wonderful. Cauldron Boy was also no less than pleased with this concoction.

You can also try Bonnie's more authentic version here!

Agua de Sandia-Serves 3-4

3-3 1/4 Cups of Seedless, Ripe Watermelon*

About 1 1/2 Cups of Icy Cold Water

1/4 Tsp. Culinary Lavender

1 Tbsp. Agave Syrup

*This recipe only works well with a sweet melon!

Place watermelon in a blender with the lavender and agave syrup. Add half of the water and blend. Add more water till you reach your desired consistency. Place in the freezer for about 5-10 minutes before stirring and serving very cold. Enjoy!

*I used almost the exact measurements above for the pictured drink and it was delicious and refreshing!

Next will be the Lavender Potatoes! Oh, and please enter my contest below, Dearies, if you are interested and haven't done so already...

p.s.-Bonnie, I tried to take super cool photos like yours. I don't know if I got the lighting right-it's close though, no (smile)?

Mixed Berry Cobbler & A Giveaway!

2010-07-29T12:07:00.000-07:00

Mixed Berry Sorghum Cobbler!

First, I hope you are all having a wonderful day, Dearies! And thank you for all of your supportive, sweet comments left throughout the last week.

This is my mixed berry cobbler. I know it is midsummer in many parts of the world, and many of you are probably in cobbler overload. But I have to share this version for multiple reasons. The main reason is its wholesome deliciousness. I have made a few different cobblers recently with different fruit to sugar to starch ratios and, of course, an array of crumb toppings. This one is the best hands down!

Another reason is that this cobbler is made with inexpensive, organic berries from Whole Foods freezer section. Have you checked it out? A 10 oz. bag of frozen, organic blackberries is $2.69. Try buying 10oz. of conventional or organic blackberries fresh and see what you pay! So this recipe is super healthful and still budget friendly.

The last thing is that my 'crumb' topping is high fiber, low fat, and gluten-free. I can thank Claudia a.k.a. Foodessa for this feat! Claudia introduced me to sweet sorghum flour, which is an excellent gluten free flour in certain applications. I originally wanted to showcase sweet sorghum in a more fantastic way than cobbler, but after tasting this one today I no longer feel that way. You can also see Claudia's beautiful, gluten free sorghum cake that requires no xanthum gum at her blog, Foodessa! It's listed in my side bar if you are a fan of all things gluten-free.

Preheat oven to 350 degrees and spray 4 ramekins with oil.

For the topping:

1/2 Cup Rolled Oats

1/3 Cup Sweet Sorghum Flour

1 Tbsp. Light Brown Sugar

1/4 Tsp. Cinnamon

Pinch of salt

1 Tbsp. Maple Syrup or Honey

2 Tbsp. Vegetable Oil

In a bowl, mix the oats, flour, sugar, cinnamon & salt thoroughly. Add the syrup and oil and combine till you have a crumb like look to the mix. Do not over mix! Set aside.

For the fruit cobbler:

3 1/4-3 1/2 Cups of Frozen Berries*

1/3 Cup of packed light brown sugar

1 1/4 Tbsp. Corn Starch

1 Tbsp. Fresh Lime/Lemon Juice

*I used 1 bag of blackberries and then supplemented with strawberry & mango to reach 3 1/2 Cups of fruit.

Place berries in a large bowl. Measure out the sugar in a measuring cup and mix it with the corn starch. Pour the sugar mixture over the berries and distribute evenly. Add the lime juice and distribute properly. Place the berries in 4 ramekins being sure to overload the ramekin (the berries will shrink down when baking). Also be sure to scrape the sugar from the bowl over the berries. Divide the crumb topping between the ramekins. Place the ramekins on a baking sheet and bake for 25-30 minutes. Let cool for at least 15 minutes before eating.

Serve with coconut or dairy whipped cream. Enjoy!

& A Lovely Giveaway...!

I was recently contacted by The CSN stores. They are offering an $80 gift certificate to one of my devoted readers, and I'm very excited about it. CSN stores have so many lovely items from kitchenware to dining room furniture to bedding and pretty much anything else you can imagine. In fact, one of my favorite kitchen items, my Le Creuset tart pan, is from The CSN stores. This sturdy, well crafted tart pan is just one of the many examples of the type of quality kitchen and furniture items sold by CSN.

So what do you have to do to get it? Well, you can sign up as a follower of my blog or receive my posts via e-mail. The 'follow' button is at the top of this page if you'd like to do that. I'd love it if you did, but you certainly don't have to do so. *The only thing you really need to do is leave me a comment as to why you need or want this certificate. Please leave your e-mail address, so I will be able to contact you in case you win-this is important :)! I will use a random generator to pick a winner on August 5th, 2010.

Here are some tidbit facts that may apply to you:

1. This contest is open to American & Canadian readers.

2. This contest is open to bloggers & non-bloggers alike.

3. Shipping charges/international fees may apply to Canadian addresses.

4. If you are a blogger & win, it would be nice if you posted about your loot!

Good Luck!

A Healthy Creamy Pasta

2010-07-25T12:40:00.001-07:00

This is a quick pasta recipe I found on one of my favorite blogs. The recipe is just so blog worthy, as it is very simple and super delicious. The major feat here though is a creamy pasta that is not fattening or dry. You know the scenario-you skimp on cream sauce for the hips and end up with a dry pasta dish, or you go ahead and make enough buttery cream sauce only to regret the indulgence later. Well, there's none of that going on here, Dearies!

You also get a dose of friendly flora for your digestive tract with this dish, which is something we can all use these days!

Recipe adapted a bit from Serendipity-Serves 4-5

1 lb. of your favorite pasta

1 1/4 Cup Low Fat Plain Yogurt (Organic Please!)

6 Tbsp. of Basil Pesto

2-3 Tbsp. Real Parmesan Cheese

Salt & Black Pepper to taste

Boil your pasta according to package instructions.

About 3 minutes before your pasta is done boiling, place the yogurt, pesto, and cheese in a pan on very low heat-as low as your stove can go. You're only taking the chill off this mixture, not cooking it! Whisk the mixture a bit while waiting for pasta to be done. Drain the pasta well and throw into the pan. Remove from the heat immediately and mix well. Serve with extra Parmesan, sea salt, and black pepper.

Enjoy!

Oh, & a rum shot for extra digestive help!

p.s.-I'm going to see if I can veganize this recipe for my vegan lovelies. I feel it's just a matter of finding the right plain, vegan yogurt. Hmm?

High Blood Pressure/Hypertension

2010-07-21T14:18:00.000-07:00

Blood pressure is the pressure of blood leaving the heart and entering the arteries, and High Blood Pressure a.k.a Hypertension affects millions of people every year. For most people, heavy salt intake is the culprit. Too much salt in our diets causes for an osmotic situation that is never beneficial for the lining of the arteries. Tearing, due to the pressure, can result in a stroke. This causes for a loss of blood to the brain, and the damage from this event can be permanent. Stroke is also just the beginning of serious ailments that high blood pressure can cause.

An aspect of high blood pressure that is often overlooked though is potassium intake. Potassium is a mineral that aids the kidneys in ridding the body of sodium. In doing so, blood pressure lowers due to less salt in the system. Some studies even show that a potassium rich diet can lower the risk of stroke by a whopping 38%. That being said, supplements are not encouraged as they can cause kidney damage.

So here is a list of potassium rich foods, Dearies!

Potassium Rich Foods:

Baked Potatoes

Bananas

Fresh Squeezed O.J./Oranges

Zucchini/Squash

Raisins

Molasses

Spinach

Edamame

Garbanzos

Cantaloupe

etc....

To make this post a bit more personal. My Cauldron Boy visited the doctor about 5 years ago at the ripe old age of 26 years old. The nurse took his blood pressure as usual, and gasped at Cauldron Boy's pressure saying in her sweet, broken English 'I can't believe you come to doctor for eyes when blood pressure like dat!' She quickly laid him down and ran to get the doctor who said Cauldron Boy's pressure was that of a 45 year old man that just suffered a heart attack. Action was in order, Dearies!

So Cauldron Boy eats the foods listed above daily nowadays and his blood pressure is back in check. Here is a raw zucchini salad I make for him regularly that is very rich in potassium. I must also mention that posting this was inspired by Ms. Pacheco Patty. If I hadn't seen her simple, pretty beet salad looking so good, I might have overlooked even posting a salad or doing a post on high blood pressure. So thanks, Patty!

Easy Raw Zucchini Salad

1 1/2 Cups Grated Zucchini

1 Large Garlic Clove-minced

1 1/2 Tbsp. Red Wine Vinegar

1/2 Tbsp. Olive Oil

Pinch or Two of Sea Salt

Black Pepper

Toss all ingredients together. Lay the zucchini mix over your favorite organic green with whatever other vegetables you like. Then drizzle the rest of your salad with a bit of oil and vinegar too. Enjoy!

Another high potassium dish I recently made for my Cauldron Boy was from the lovely Gloria's Blog, Canela Kitchen Recipes. It is called a 'Papa Rellena'-a baked one at that. Gloria filled hers with meat and vegetable, but I just opted for garlicky spinach-yum! This tasted like a glorified Knish. I only changed the potato outside a bit by using Jilly's Flax Egg, which is an awesome egg alternative for vegans and carnivores alike.

Gloria's original Papa Rellena recipe is here

Other ways to lower blood pressure besides drastically lowering salt and upping potassium are by lowering your consumption of caffeine, alcohol, & cholesterol rich foods. De-stressing can help too, Dearies!

Tofu Yum Yum

2010-07-17T18:17:00.000-07:00

This is a dish I make for my friends that creates the illusion that I'm some type of Asian foods expert. Or at least in their 'not knowing so much about Asian foods' minds. Little do they know that I'm an amateur maker and lover of different Asian foods and styles of cooking too.

That all being said, I don't know how authentic this would be to someone from any part of Asia or to a well seasoned traveler of the Far East. In fact, I'm sure this is something I made up after learning a few different Asian dishes. Hence it is a simple dish, but it's good. Really good. And it's even better if some fresh cut cucumber and jasmine rice are thrown on the scene. Maybe some pickled veggies too if you have any. Oh, and I used organic millet as a starch in some of the photos here...

Recipe for Tofu & Yum Yum Sauce:

1/2 Block (7-8 oz.) Organic Extra Firm Tofu-patted dry with paper towels & then cubed.

2 1/4 Cups Water

1 Vegetarian Knorr Bouillon Cube*

1/4 Cup Sliced Scallion (white & green parts)

1 1/2 Tbsp. Chopped Garlic

1 Organic Carrot (sliced)

1/2 Cup Frozen Peas

1 Tbsp. Low Sodium Soy Sauce

1/2-3/4 Tsp. Toasted Sesame Oil

1/2 Tsp. Sriracha or Chili Garlic Sauce

1/2 Tbsp. Peanut or Veg Oil

2 Tbsp. Corn Starch dissolved in about 1-2 Tbsp. Water**

Serve with extra fresh cut scallion or cilantro

*Knorr is a very high sodium bouillon, which is why I don't add any salt. If you are using a low sodium bouillon like Rapunzel, taste at the end of cooking & then add salt as needed. Do not use soy sauce as salt, or you will end up with a poor attempt at any type of Asian cuisine. One could also just use 2 1/4 cups of low sodium broth for this recipe.

**Be sure to dissolve corn starch in water. If corn starch is thrown into the mix on its own, clumps will form.

Place peanut oil in a sauté pan & bring to medium heat. Add the scallions and allow to sizzle for about 45 seconds stirring if needed. Add garlic and allow to cook for another 20 seconds. Add water, bouillon, peas & carrots-bring to a boil. Allow to boil hard for about 1 minute and lower the heat to a healthy simmer. Allow to simmer for about 3 minutes more. Then add the tofu, soy sauce, sesame oil, & the Sriracha Chili Garlic Sauce. Let simmer for another 1-2 min to warm tofu through. Add corn starch and stir watching closely. Once the sauce begins to look a bit shiny and thick, remove from heat immediately. Serve over jasmine or you favorite long grain rice.

Enjoy!

Chocolate Chip Yogurt Muffins

2010-07-14T10:54:00.000-07:00

Chocolate Chip Yogurt Muffins, my Dearies!

I am going to try my best to keep this post short, as I am busy and there is not much more I can say about these muffins other than the fact that they are utterly delicious with a moist, incredible fluffiness that is just perfect with a hot cup of coffee. These muffins are also cholesterol & trans fat free, and, since vegetable oil is used instead of a solid fat, they are also very low in saturated gunk. All of this and super delicious too!

These treats were inspired by my thoughts about my lovely Ms. Meanie and her chocolate chip trips. What is a chocolate chip trip? I don't know, but it sounds so groovy, doesn't it?! So I made these for a friend who also loves chocolate chips. Cauldron Boy and I ate two for proper inspection, and they were then quickly whisked off to his office on a Marx Foods eco plate. Due to us tasting first with coffee, I am now ordered by he who controls the cauldron to bake more today!

Here is the recipe:

1 1/2 Cups Organic A.P. Flour

1 Tsp. Baking Soda

1/8 Tsp. Salt

1/2 Cup + 1 Tbsp. Organic White Sugar

1/4 Cup Vegetable Oil

1/4 Cup Fat Free Dairy or Vegan Plain Yogurt*

1 Cup Low Fat Milk or Plain Soy Milk

1 Tsp. Red Wine Vinegar

1/2 Tsp. Vanilla Extract

1/2 Cup Dark Vegan Chocolate Chips**

*These muffins are excellent with either dairy milk & yogurt or with vegan soy milk & yogurt. Stonyfield Farm Organic Fat Free Yogurt (plain) is especially wonderful for this recipe!

**I used vegan dark chocolate mini chips.

Preheat oven to 345 degrees and line a muffin tin with greased muffin cups.

In a bowl, mix the flour, sugar, baking soda, and salt thoroughly. In another bowl, place the oil, yogurt, milk, vinegar & vanilla and whisk till completely mixed. Pour the wet mixture over the dry and very gently mix-do not over mix! Add the chocolate chips in and spoon into muffin cups. Bake for 18-20 minutes for regular size muffin tins. If you are making colossal or large muffins, you may want to double the recipe and up the bake time...

p.s. Inspired by Jenn of The Leftover Queen, I am going to finish my bag of Organic A.P. Flour and white sugar and try to not buy any more. So this will be one of my last posts using its heavenly white fluffiness (smile).

Restaurant Style Fried Rice

2010-07-08T10:31:00.000-07:00

This a quick recipe and tutorial on how to get perfect fried rice that has all of the fresh aromas and tastes of Americanized take out fried rice dishes. Yes, I said 'Americanized' fried rice-I love it even if it's not quite authentic to any area of China or other land that may claim this type of dish as their own. I also know many of you might secretly love Americanized Asian foods of all kinds too, as they seem cause hot and sometimes fiery discussions in culinary circles.

First, the rules when it comes to fried rice (the trinity):

1. Always use cold, refrigerated leftover rice straight from the fridge. Day old cold rice is great!

2. Resist the urge to move the rice and stir it about-this creates sticky, broken rice by disrupting the inner starches!

3. Work in batches-egg first and set aside, then veg and set aside. You can't make it all at once. Remember the chefs at the Japanese places that cooked at the table? They cook one thing and push it off to the side only to continue this process and reunite all of the ingredients in the end.

Restaurant Style Fried Rice for 2

3 Cups Cold Day Old Rice (whole grain preferably)

1 Carrot-sliced thin

3/4 Cup of Organic Broccoli-chopped

2 Organic Eggs

1 1/2 Tbsp. Garlic-minced

1-2 Tbsp. Fresh Cilantro or Scallions

3/4 Tsp. Onion Powder

1 1/2 Tbsp. Low Sodium Soy Sauce

1 Tsp. Toasted Sesame Oil

1 Tsp. Fish Oil

1/2-1 Tsp. Sriracha

Peanut or Veg Oil for cooking

pinch of salt

In a small omelet pan sprayed with Pam, lightly cook your egg. I made a light cooked omelet and sliced it. Set aside. In a large (at least 12' wide sauté pan or wok) pan, place about 1/2 tbsp. veg oil and bring it to medium heat. Sauté the carrots and broccoli for about 2-3 minutes and set aside. Make sure to scrape them out of the pan/wok creating a clean surface. *Or you could simply steam your veggies first.

Place the pan/wok back on the heat and add 1 to 1 1/2 Tbsp. of oil. Bring the oil to medium heat. Once hot, scatter the rice in the pan and leave it for at least a minute or two! Do not touch for a minute so that you hear it frying and cracking. Sprinkle with the onion powder and garlic. Now turn areas of the rice with a spatula and allow to fry on the other side making sure not to stir or move the rice too much. Let the other side cook for a minute. Then, place the vegetables on top and add the soy sauce, sesame oil, fish oil, and sriracha. Do not allow the soy to fall to the bottom of the pan as it will cause burn. Toss in the egg and cilantro. Serve hot. Enjoy!

p.s. temperature is so important for fried rice dishes being that the rice has to be allowed to fry. If the pan is too hot, it will simply burn!

Hummus Algerienne

2010-07-03T15:56:00.000-07:00

Hummus Algerienne and dishes like it are some of the first meals I ever learned how to cook for myself, which is a good thing. Good in that I never really went through the ramen noodle phase that so many young people in busy societies endure before learning how to really cook or bake. So as you might expect, this dish is quick and easy. It is also quite delicious, and you can add to it as you like.

Quick or slow stewed hummus like this is normally served with couscous, but I topped mine over organic yellow corn grits served with salted, red wine vinegar cucumber slices. Yes, the pictured dish is a true testament to my overall culinary heritage.

Note: There are an array of dishes in Algeria and throughout the Maghreb that could easily be called 'Hummus Algerienne'. This is just one of the many!

Hummus Algerienne for 2

1 Can Garbanzos (drained)*

1/3 Cup Scallion Whites (sliced)

4-5 Large Cloves Garlic (chopped)

5 Tbsp. Tomato Pulp

1 Tsp. Cumin (fresh ground)

3/4 Tsp. Paprika

1/4 Tsp. Onion Powder

1/8 Tsp. Turmeric

1 Small Bay Leaf

1/4 Tsp. Salt

2-3 Hefty Pinches Red/Cayenne Pepper or 1/2 Tsp. Harissa

1 Cup Water

*Make sure to use a canned garbanzos that are fully cooked/not parboiled.

In a sauté pan, bring about 3/4 tbsp. of olive oil to medium heat. Once hot, place the sliced scallion whites in the oil and allow to cook for about a minute. Then add the garlic and let sizzle for 30 seconds stirring if needed to avoid burn. Pour in the garbanzo beans and sprinkle with the onion powder, cumin, paprika, salt, and red pepper. Stir and allow the spices to toast a bit before stirring again (20 sec). Add the tomato, bay leaf, and water. Bring to a boil, stir, put the lid on at an angle, and bring the heat to low. Allow to simmer for about 4-5 min. Add the turmeric and immediately remove from the heat.

Salt and black pepper to taste. Serve with lemon and cilantro.

p.s. In Arabic, the term 'hummus' does not necessarily describe a dip made with chick peas. It often simply refers to the actual chick pea a.k.a garbanzo bean itself!

East-West Quiche

2010-06-29T13:01:00.000-07:00

When I think of quiche, I think of France. And when I think of tofu, I think of a few different countries in the East. That is why I call this my East-West Quiche, which, by the way, happens to be my new favorite way to make quiche. I'll get back to the deliciousness of East-West Quiche in reference to typically made quiche in a moment though.

First, I want to address all of you out there who are grumbling and staring at this creation with a heart full of doubtful negativity. I can read some of your minds now 'Oh, these vegans and vegetarians with their bland tofu and other odd foods'. I know. I know. It does sound a bit strange to make quiche from tofu. For any of you with the aforementioned feelings, I understand at least some of your sentiment.

However, tofu is a good food product in that it has no cholesterol or trans fats along with only a bit of healthy fat and things like soy isoflavones, B vitamins, & protein. It's also one of those foods like cream cheese, for example, in that it can take on sweet or savory flavors. This is nice when it comes to having a healthful and versatile product in your kitchen. And, yes, it's up to you to make the tofu taste good or excellent.

Well, this quiche is very good. I would wager that some of you would call it excellent considering that it's made with tofu, not delicious cheese or rich eggs. My Cauldron Boy took a bite out of it yesterday and, with a mouth full of steaming hot quiche, mumbled 'Yum, what kind of cheese did you use?' He also mentioned that it tasted like chicken was in there.

At that moment, I was pretty content with myself (smile)...

p.s. I know I need to come up with a more healthful crust. This one is super delicious though.

East-West Quiche

1 1/2 Packages Extra Firm, Organic Tofu (21 0z.)*

1 Large Garlic Clove

2 Tbsp. Nutritional Yeast

1 1/2 Tbsp. Low Sodium Soy Sauce

1 Tbsp. Yellow Mustard

1 1/2 Cups Sliced Zucchini

1 Small Carrot (thin sliced)

1/2 of a Medium Red Onion or 1 tiny red onion (chopped fine)

1/2 Tsp. Herbes de Provence (or your favorite dry herb blend)

1/4 Tsp. Sea Salt

Paprika and spices for sprinkling quiche

*I pressed the outside of my tofu block with paper towels just to dry them a bit and remove excess water (Nasoya Extra Firm Tofu is best for this application in my experience)!

Crust:

1 Cup A.P. Flour (Arrowhead Mills is excellent)

1/2 Cup (8 Tbsps.) Earth Balance or Smart Balance Buttery Spread

About 3 Tbsp. Cold Water

In a bowl, place the flour and butter. With your hands or a pastry cutter, push the butter into the flour till you see mostly pea sized pieces of floury butter. Add the water, and form the dough into a ball. If your ball is a bit sticky, just add a bit more flour to it.

On a very floury surface, roll out your dough into a flat round that is about 1/8 -1/4 inch thick. Carefully lift it and place it into a 9 inch pie or tart pan. Place in the fridge to set.

Quiche:

Preheat oven to 350 degrees.

Now, sauté your onion zucchini, and carrots in about 3/4-1 Tbsp. of olive oil on medium heat for about 4-5 minutes. About 2 minutes into this process, add 1/2 Tsp. of herbs de Provence and 1/2 tsp. of sea salt. Pepper as you like. Set aside to cool on a plate when done.

In the food processor, place the tofu, garlic, soy sauce, & nutritional yeast. Blend till smooth. I blended mine for about 30 seconds, but time can vary from processor to processor. Once smooth, add a pinch of sea salt and the tbsp. of mustard. Stir with a spoon till combined. Now, stir in the vegetables.

Pull the crust out of the fridge, and smooth the tofu mix into the pan. Sprinkle with paprika, onion & garlic powder, & black pepper. Bake for about 30-35 minutes at 350 degrees. Allow to cool on a wire rack for at least 20 minutes before slicing.

Enjoy!

Vegan Peanut Butter & Chocolate Chip Tart

2010-06-26T17:09:00.000-07:00

Happy Weekend Everyone!

I just wanted to quickly share this recipe with you all before my Cauldron Boy wakes up from his slumber and wants to watch a movie. This is a peanut butter and dark chocolate chip cookie pie. Yes, it's the same type you ordered at the restaurant when you were little that came out a tad warm with a big scoop of ice cream on top. This is my vegan version of the pie, but I will show non-vegan alternatives in case this suits your fancy...

I adapted this recipe from Almost Bourdain, but actually got the idea to veganize it from another site that had linked to Ellie. I can't remember which site this was, so, if it's you, let me know!

Vegan Chocolate Chip Tart/Pie

1 Cup Organic A.P. Flour

1 1/4 Tsp. Baking Powder

1/8 Tsp. Salt

3/4 Cup Organic White Sugar

4 Tbsp. Earth Balance Buttery Spread (or butter)

5 Tbsp. Creamy Peanut Butter

1 Tsp. Vanilla Extract

1/4 Cup Flax Egg** (or 1 organic egg)

3/4 Cup Vegan Dark Chocolate Chips

**Flax egg is the easiest thing to make. The night before you plan to make this pie, place 2 1/4 tbsp. of golden flax seeds in 1 cup of water. Cover and leave in the refrigerator over night. About 8-10 hours later your flax egg is ready. I allowed flax seeds to be in my 1/4 Cup of flax egg-they're healthy and I didn't notice even one in the pie despite them being there!

Preheat oven to 350 degrees and grease an 8 inch tart or cake pan.

In a bowl, mix the flour, baking powder, and salt thoroughly. In another bowl, use a hand held mixer to cream the earth balance, peanut butter, sugar, and vanilla till smooth. Then add the egg and cream until combined-not too much! Slowly add the dry ingredients using a fork to mix, not the mixer. Last add your chocolate chips gently. Push the batter into the greased pan and distribute it evenly. Bake for 20-25 minutes. I baked mine for about 23...

Allow to cool on a wire rack for about 3 hours before slicing.

p.s. Hey TigerFish, I have this nice Le Creuset tart pan b/c of you. Thanks!

Corn Quesadillas w/ Summer Veg

2010-06-23T12:02:00.000-07:00

This post is probably just as much a confession as it is a recipe idea or reminder for quick summer food. This might sound a bit odd until you are made privy of the guilt I have over eating so much non-organic corn product. And you now might be confused at what issue one could possibly have over typically grown corn. However, if you've seen the movie Food Inc. or read any of the many books on this topic, you know exactly why I want to kick myself over my addiction to cheap corn tortillas.

Yes, Dearies, corn tortillas are so inexpensive, often vegan, and just plain practical. So if you know of a company that makes organic corn tortillas, please do let me know. I'd be interested despite a sneaking suspicion that they might be pricey.

Back to the food. These are corn tortillas stuffed with Galaxy Vegan Cheese, grated zucchini, red bell pepper and garlic. I obviously make up for the tortilla by stuffing these with organic vegetables and vegan cheese made with organic soy. The result is a delicious snack or meal when paired with salad or soup. Making them also does not involve firing up the oven or letting a soup roar for an hour. Nope, just a quick sear in earth balance or butter on both sides and you're done. No hot, steamy house to exacerbate the existing heat of summer!

Summer Veg Corn Quesadillas for 2

8 Corn Tortillas

3/4 Cup shredded Zucchini (arugula is great too)

1/3 Cup diced Red Pepper

1-2 Tbsp. minced garlic

8 Slices Galaxy Vegan Cheese (or your favorite cheese)

Earth Balance Buttery Spread

Red Pepper Flakes

Salt

Black Pepper

Garnish-fresh cilantro, scallions, lime, salsa, hot chilis, etc...

Place about 3/4 Tbsp. of Earth Balance in a pan and bring it to medium heat.

Once the heat is at medium, place a tortilla in the pan. Place a cheese slice, an even distribution of the veg, some garlic, salt and pepper. Put the top on and watch for the bottom piece to become a bit golden (1-2 min). Turn carefully and give the other side 1-2 min. Continue this till you are done. Turn your heat down if your pan starts to smoke. This happens usually on electric stoves, but can happen on any stove that does not maintain constant temperature.

Note: *Do not place tortilla in butter that is not fully heated. *Add more earth balance or oil in small amounts or as needed while making these!

Enjoy!

Cherry Corn Muffins

2010-06-19T09:17:00.000-07:00

Happy Saturday, Dearies!

I hope you all are having a great Father's Day weekend. I know that many of you are thinking about what special thing to make for Dad or Gramps tomorrow for breakfast or brunch, so I wanted to share my delicious and healthful cherry topped corn and sorghum muffins with you. They are not only super perfect in terms of texture and fluffiness, but they are also delicious. All of this and with no A.P. flour or Xanthum Gum!

This recipe could probably also be done with only corn meal, but, for accuracy purposes, I'm listing exactly what I used. These muffins are also gluten free and that baked cherry on top tastes like cherry pie. Healthful yumminess in a cupcake wrapper!

Note: the muffins pictured had molasses in them, hence their tan appearance. I remade the exact recipe last night sans molasses and ended up with the most perfect corn muffin. So just know if you follow the recipe you will get a beautiful and more yellow muffin! These photos really don't do justice to the recipe at all, but you all know how night photography goes...

Here's the recipe:

Cherry Topped Corn Muffins

1 1/2 Cups Fine Grind Corn Meal*

1/2 Cup Sweet Sorghum Flour

1/4 Cup Organic White Sugar

2 Tsp. Baking Powder

1/4 Tsp. Salt

1 Organic Egg

2 Tbsp. Low Fat Yogurt

2 Tbsp. Vegetable Oil

1 1/2 Cups Low Fat Milk

Fresh Cherries

*I used an organic corn meal that looked a lot like a flour to me. So this would most likely be considered a fine grind corn meal not a grit or more textured one.

Preheat the oven to 350 degrees and line a muffin tin with oil sprayed paper cups.

In a bowl, mix the flours, sugar, baking powder, and salt thoroughly. Create a well in the center and add the yogurt, oil, milk and the egg (beaten already). Mix gently till homogeneous. Spoon batter into the muffin cups and place the cherry on top. If you have trouble making it stay at the top, you can do like I did and put another cherry or a piece of chocolate below it in the mix so that it has something in which to lean. Bake for 18-20 minutes. Recipe makes 10-12 muffins depending on tin size.

Enjoy with honey butter, jam, or whatever you like.

Happy Father's Day everyone!

p.s. if you want your muffins to be shiny on top, brush them with a smooth, chunk free apricot jam. Oh, and I'm going to try this with flax egg, soy milk & soy yogurt soon for my vegan lovelies!

Summer Kale Salad!

2010-06-15T08:11:00.000-07:00

Hello Dearies!

I have been very busy this week entertaining and such, however, I wanted to quickly share this salad with you. I know it is just a salad and we all know how to make one, but this is a special salad. Not in the sense of it being close to my heart or anything (smile), but in the sense of dense nutrition along with fresh deliciousness. Who could ask for more in a salad?

If you are not familiar with Kale, it is a member of the cabbage family believed to be a more original version of the plant meaning it has been less genetically tampered with by human farming methods. Some nutritionists and even cancer experts also consider kale to be a miracle food not only for its super high levels of vitamin K, C, & A (Beta Carotene), but also for its high levels of glucosinolates. These are cancer fighting compounds like the notorious sulforaphane, which are found to be plentiful in kale!

If the cancer fighting benefits aren't enough to sell you on Kale, know that Vitamin K is extremely important for proper skin health and healing. So this is one of those foods that make you glow being that a cup of boiled kale has 1,327.6%* of what your daily intake for vitamin K should be...

Wilted Kale Salad

4 1/2-5 Cups of Chopped/Sliced Thin, Organic Kale

1 Small Carrot (grated)

1/4 Cup Thin Sliced Red Onion

1 Garlic Clove (minced)

1/2-3/4 Tsp Toasted Sesame Oil

1 Tbsp. Olive Oil

2 Tbsp. Red Wine Vinegar

Pinch of Crushed Red Pepper Flakes

Salt and Black Pepper to Taste*

Sliced Cucumber for garnish (as pictured)

*Make sure to use enough salt to cut the vinegar. I start with 1/8 tsp. and move up as needed.

Cut the stems of the kale out of the middle of the leaf with a sharp knife. Slice the kale as you like and then place it in the strainer of a salad spinner and rinse a few times. Spin to remove excess water. Place the dry, chopped kale and the other ingredients in a bowl and mix. Store in the fridge for at least 20 minutes and up to a few hours before eating.

If you want a truly wilted salad, cover and leave in the fridge for a few hours being sure to stir the salad from time to time in order to distribute vinaigrette evenly.

p.s. Kale can be really sandy and dirty, Dearies, so be sure to wash well and dry properly before making your salad...

*See more nutritional info on kale here at www.whfoods.com/.

Vegan Tres Leches

2010-06-08T16:00:00.000-07:00

I sometimes spend a while thinking about what approach to take in introducing a new post with a recipe or idea in it that I obviously think is worthy of people's time. I can't afford to do that today, as getting to the point is imperative in respect to this creation. So I will just say it:

This is the best Tres Leches cake I have ever tasted or eaten and it's vegan. Yes, it's vegan.

That is coming from someone who has eaten this cake made by one of the arguably best female Latin chefs in the U.S. at present, along with other authentic homemade versions. Since we are still not at the point of scratch and sniff/taste screen technology, I can only hope that you will take my directness as sincerity. That's certainly what it is, my lovelies!

*Note: This cake requires a bit of planning only in that one needs to place a can of full fat coconut milk in the fridge the night before making this cake and allow it to cool over night. Otherwise, this is an extremely easy cake to make!

For the Cake:

1 1/2 Cups A.P. Flour

3/4 Cup Sugar

1 Tsp. Baking Soda

1/8 Tsp. Salt

1 Cup Almond Milk (unsweetened)

1/3 Cup Vegetable Oil

1 1/4 Tsp. Vanilla Extract

3/4 Tbsp. Red Wine Vinegar

Preheat oven to 350 and spray a 8 by 8 by 2 inch square baking dish with Pam.

Thoroughly mix dry ingredients in a bowl. Create a well and place the almond milk, oil, extract, and vinegar in the center. Gently mix till homogeneous (do not over mix). Pour the batter into the pan a bake for 30-35 min. Allow to cool for an hour.

After cooling, use the end of a spoon or something with a bit of girth and stab the cake to create holes or wells for the milk to soak into later.

For the Milk:

Gently retrieve and open the can of coconut milk. With a spoon, gently remove the heavy fat/cream from the can being careful not to include the non fatty and more watery coconut milk. Place the fatty cream in a bowl in which you can whip it. Once done, set the bowl of cream in the fridge to whip later. Then, measure out 1 cup of the coconut milk (It's okay if it has fat in it-yum) Mix it with 1/2 Cup Vanilla Soy Milk and 1 1/2 Tsp. sugar. Pour this into the cooled cake that has been prepped with wells to soak up the milk. Be sure to turn the pan or use your spoon to ensure that enough milk falls into all of the wells. This will ensure a true tres leches moistness.

For the Cream:

Remove the coconut fat from the fridge. Whip it with a whisk to your desired consistency. Pour over the top of the cake once most of the milk has absorbed.

Creamy Avocado Tossed Salad w/ Feta

2010-06-06T13:19:00.000-07:00

This post is to serve two purposes, my Dearies:

1. To enter the challenge that I call the DenLaz Challenge a.k.a Denise and Lazaro's contest requiring a dish made with avocado and feta cheese.

2. To remind or even inform you of the power of leafy greens, cabbage family plants, and orange/red colored veggies in reference to cancer and overall health!

Here are some study results that may shock you:

*Men who eat a regular diet of green vegetables, such as cabbage and broccoli, can lower their risk of prostate cancer by 41 percent according to the Cancer Research Center in Seattle.

*Two large Harvard studies of more than 124,000 people showed a 32% reduction in the risk of lung cancer for those who consumed a variety of carotenoid-rich foods.

* Eating as little as three servings of raw cruciferous vegetables from the cabbage family per month has been found to decrease the risk of bladder cancer by an astonishing 40% according to researchers at the Roswell Cancer Institute in Buffalo (only 3 times a month)!

And Dr. Neal Barnard, a famous cardiologist and vegan, reveals to us how smokers truly show us the power of whole, organic greens and other foods in his book "Food For Life" when he states this:

"Smokers have provided dramatic demonstrations of the power of vegetables and fruits. A fifty five year old male smoker whose diet is low in Vitamin C has a one-in-four (25%) risk of dying of lung cancer in the next twenty five years. But if the smoker has a high intake of vitamin C, either through diet or supplements, his risk drops to 7 percent. People who quit smoking benefit from fruits and vegetables too. Researchers at the University of Texas found that former smokers who do not eat many vegetables and fruits are five and a half times more likely to develop throat cancer compared to ex-smokers who eat more fruits and vegetables."

New research has also come out showing that one's overall cancer risk can drop a whopping 50% automatically by simply eating more than 5 servings of cabbage family vegetables a week. I'm not going to site the study, as I can't find it now that I need it. But I encourage you to 'google' information on cancer and greens, cabbage family plants, carotenoids, and green tea. You will most likely be pleasantly surprised at what we can all easily and deliciously do for our health in reference to cancers! And I'm not even going to go into how voraciously powerful diet is in reference to Heart Disease and Type II Diabetes...

Vegan Avocado Dressing

2 Whole Avocados

1/2-1 tsp. Sriracha (hot sauce)

3-4 Tbsp. Red Wine Vinegar

1/2 Cup Olive Oil

1 Tbsp. Cilantro

Squeeze of lemon

1/2-3/4 Tsp. Salt

Place above ingredients in a food processor and whirl in order to get the most delicious & creamy vegan dressing ever! Be sure to serve this dressing over salad with a side of lemon or lime-it adds tang!

Mixed Green Salad w/ Avocado Dressing & Feta! Topped with shrimp for Cauldron Boy...I might have liked them too though (smile).

Portuguese Orange-Olive Oil Cake

2010-06-03T07:52:00.000-07:00

This post is for m'dear Casey over at Eating, Gardening, & Living in Bulgaria. She is hosting a Portuguese Day cooking event. If you'd like to participate, you still have time!

As you may know, Portugal is a small country in Europe on the Western side of the continent. It runs along the Atlantic ocean and looks as though it's almost a neighborhood within the country of Spain. If you had asked the lady, Senora Cefarina, that took care of me while I lived in Spain about Portugal, she would have curtly stated that Portugal should be part of Spain. She even quickly declared to me 'el portugues es muy mal hablado espanol', which translates to English as 'Portuguese is simply poorly spoken Spanish'. Cefarina obviously didn't hold the country of Portugal or it's language and culture in high esteem.

I, however, love Portugal. The language sounds a bit like Spanish spoken with a French accent to my ear, which is perfection in and of itself to me at least when it comes to the human tongue. The food is delicious not only in terms of traditional recipes, but also in terms of high quality and naturally grown agriculture. And the place is gleaming with beauty being that it runs along the coast and runs inward towards Europe, which we all know is just beauty in raw form.

Now, Portugal has some raunchy history just like the rest of us, but I won't go into that. One nice characteristic of Portugal's history though is something that it shares with many parts of Europe as well as North Africa and that is afternoon tea! I love afternoon tea, which is preceded by a 'siest' or 'siesta' (a nap). In fact, I might argue that there is nothing better in this life than afternoon siest followed by afternoon tea with homemade cakes, cookies, confections, and bread. Usually taken with family, friends, & neighbors-the ones we love. Yes, this is life!

Unfortunately, we don't stop work, school, or anything else in the U.S. for afternoon tea.The Portuguese and many Europeans close shop for anywhere between 2-3 hours in the afternoon, so that people can go home and eat some lunch, make love, sleep, and wake up to afternoon tea. Then, they go back to work for a couple more hours till the work day is done.

Sounds nice, no? Well, write to the president or somebody. WE NEED AFTERNOON TEA LIKE PORTUGAL! Am I wrong here, Dearies?

Anyway, here is a traditional Olive Oil & Orange Portuguese Tea Cake. It is delicious, traditional and easy. I adapted the recipe from Leite's Cake. It caught my eye as Leite describes it saying that it is even better the 2nd or 3rd day after sitting. He even goes so far as to command one not to take a bite out of it till the next day, so this cake holds well, Dearies!

Here is my version:

Portuguese Orange-Olive Oil Cake

1 3/4 Cup A.P. Flour

1 Cup Sugar

3/4 Tsp. Baking Soda

1/4 Tsp. Salt

2 Eggs

3/4 Cup O.J.

3/4 Cup Olive Oil

1-2 Tsp. Orange Zest (optional but fragrant)

Preheat oven to 350 degrees and line a bread pan with sprayed Parchment Paper.

In a bowl, mix the flour, sugar, baking soda, and salt. In another bowl, whisk the eggs. Then add the oil, o.j., and zest to the eggs and whisk well. Slowly pour the wet mix into the dry mix and gently stir till homogeneous-do not over stir. Pour into bread pan and bake for about 45-50 min or until a toothpick comes out clean.

Enjoy with afternoon tea!

El Queso De Marly

2010-06-01T14:54:00.000-07:00

This is Marly's cheese, Dearies!

If you don't know Marly, then you really need to visit her. She is a super interesting and, I must say, thoughtful lady that also happens to be a blogger. Her blog is about names, Marly's love of names, and all of the mystical things that a name can be, mean, and even create for us in our lives.

In addition to this charming preoccupation with names, Marly is also a vegan. So sometimes she shares some vegan deliciousness on her blog. This cheese is one of those things, and I must say it is quite rich and delightful. It also smears well on chips, carrots, apples, and celery without guilt, which I really like a lot. Cauldron Boy also liked it and kept swooning and breathing heavily while eating and grumbled a bit to himself about 'good hummus'. I don't know that Marly would appreciate this 'good hummus' comment or maybe I should say name. For those of you that don't like the idea of vegan cheese though, this could be considered somewhere in the realm of 'good hummus'. Kind of....

Marly's recipe is here. The only thing I did differently was to add a tsp. of paprika for color and only 1/2 Tbsp. Agave (my cashews were sweet enough). Next time, I'm going to throw a chipotle pepper and maybe some smoked paprika onto the scene to see how that is.

Thanks for a delicious and healthful snack, Marly!

*Ooh, and this recipe contains nutritional yeast, Dearies. I don't know if you all are familiar with it, but, as the name describes, it is very nutritious. Especially in the realm of B-Vitamins, which is very helpful to vegans!

Tasty Tofu Wontons!

2010-05-23T12:09:00.000-07:00

This is a quick recipe I wanted to share. I will not go into too much detail, as I'm tired and in serious need of a nap or as we say here in the hollow 'siest'. I can quickly say though that this treat is fun albeit involved to prepare along with being absolutely delicious. The recipe is also vegan, hence there is no cholesterol/trans fats. And this treat is low in saturated fat despite being fried.

Tofu Stuffed Wonton

7 oz. Firm Organic Tofu (drained & pressed w/ paper towels)*

1 Tbsp. Light Soy Sauce

1/2 Tsp. Toasted Sesame Oil

1/2-1 Tsp. Sriracha Sauce

1/2 Tsp. Fish Sauce (optional)

1 Tbsp. Scallion (minced)

1 Tsp. Dried Minced Onion

1/2 Tsp. Cumin Powder

1/4 Tsp. Turmeric

Pinch or Two Salt

1-48 Count package of Twin Marquis Vegan Wontons or

your preferred wonton thawed.

*If you are new to tofu, it needs to be pressed with absorbent paper towels to remove some of the excess liquid.

In a bowl, break down the pressed tofu into a meal like texture. Then add the remaining 9 ingredients except the wontons and stir to properly mix. Place in the fridge.

Make a vegan egg by mixing 1 Tbsp. of cornstarch with 2 Tbsp. water. Use a brush to wet the edges of the wontons with the vegan egg mix, place about 1-1 1/2 Tsp. of tofu in the center of each wonton. Fold into a triangle ensuring that the edges are sealed (also avoid air pockets). Then take one wet corner and fold it over the other to create desired shape. Again ensure the corners are sealed against each other.

See how they're folded, Dearies?

Pan sear the wontons in about 1-2 tbsp. oil at medium heat for about 1 min on each side. Note-if the oil is too hot, the wontons will burn and, if it is too low, they will be greasy.

Place hot fried wontons on a paper towel and salt. I serve this with low sodium soy sauce mixed with sriracha and a few drops of toasted sesame oil and it is wicked awesome (smile)...

Sunflower Seed Pesto

2010-05-20T11:25:00.000-07:00

Are you 'cheap', Dearies?

Well, I have to admit that I have heard this adjective to describe all that is Stella Witch quite a few times in the last ten years, which is about as long as I've been an adult. This may have something to do with the fact that I've worked in restaurants since I was 14 years old, and pretty much paid my way through life from a very young age. It could also be due to my loathing of the concept of debt, as I don't want to have that weight over my head of owing someone or some company money. Though I do like to have a credit card on hold for emergencies and such, but that's another topic...

Being that I am 'cheap' and admittedly so, I must say that I still do want quality in the items I must purchase whether it be a new sofa or simply the fish I'm looking at through the glass of my local fishmonger. So when it comes to things I love like basil pesto, you all might have already guessed that pine nuts and walnuts are not a topic about which I'm too enthused, at least in reference to their price per pound. Even conventional pine nuts cost an arm and a leg, and I don't even want to think about the prices on organic pine and walnuts.

So my answer to this is sunflower seeds. Sunflower seeds have a similar nutty and delicious flavor when toasted much like pine nuts. And at least in my part of the world, cost about $2 pound. They are also super rich in linoleic acid (an essential fatty acid), vitamin E, B vitamins, minerals, and even cholesterol lowering phytosterols! Yes, they are healthful, delicious, and CHEAP. And guess what? They work great in pesto!

Ooh, and if you're really cheap like me, grow your own basil. It grows out of control in sunny regions!

Sunflower Basil Pesto

2 Cups Fresh Basil

2/3 Cups Toasted, Unsalted Sunflower Seeds

2-3 Cloves Garlic

1/2 Cup Olive Oil

1/3 Cup Parmesan Cheese

Salt & Black Pepper to Taste

In a food processor, place the basil, sunflower seeds, garlic cloves, and cheese. Pulse a few times or till you get a very course meal. Then, slowly pour the olive oil in while pulsing till you get your desired texture. I leave mine a bit course, but feel free to break it down as you like.

Serve immediately over pasta, grilled meats, bread, etc. For pasta, this is enough pesto for 4 servings...

Enjoy, my Lovelies!

Mazaher Cocktail

2010-05-18T18:01:00.000-07:00

'Mazaher' is the Arabic word for orange blossom water. Much like rosewater (maward), Mazaher is a fragrant water made from the distilled blossoms of Seville Oranges. If you have never had the very good fortune of walking by a Seville orange tree in full bloom, Dearies, then what you are missing is a pungent, sweet fragrance that I often think of as honey suckle combined with a hint of citrus amongst other unidentifiable essences. A beautiful and unforgettable experience in olfactory pleasure!

This cocktail is made with this water or 'ma' along with cinnamon, lemon, orange, agave and aged rum. It is so refreshing and delicious that I became more than a bit tipsy from drinking this today, and I can't even explain how delicious it was running past the rim lined with salt, sugar and cinnamon before entering my gullet!

Orange Blossom Cocktail
1/2 Cup Golden Rum
1 1/2 Cups Fresh O.J.
3/4-1 Tsp. Mazaher
2 Tbsp. Agave/Simple Syrup
1/2 lemon (squeezed)
Pinch or Two Cinnamon

In a pitcher, combine the above ingredients and stir till thoroughly mixed. Shake in a drink mixer with ice to chill or simply pour over ice. Serves 2.

Salty Sweet Rim
On a plate, mix two tbsp. sugar, 1/2 Tsp. Salt and 1/8-1/4 Tsp Cinnamon. Roll wet glass rims through the mix. Then place ice in glasses and pour in desired drink.

Coconut Milk & Brown Rice Pudding

2010-05-14T16:08:00.000-07:00

Rice pudding is something that I've always looked forward to whenever I eat at Latin American, Turkish and Thai restaurants. The styles and rice types used are often different, but there is always a certain satisfaction that I get from eating rice pudding. Rich and creamy with flavors of vanilla, sometimes jasmine, cardamom, raisin, apricot and the like always satisfy.

My health issue with this dish is the combination of white rice (hull/fiber removed) and sugar, which always leaves me with a heavy feeling in my stomach and a feeling of guilt in my mind. I just know I've done no service to my blood sugar or the other systems of my body. So this recipe is my answer to the health dilemma.

I know it may seem like I'm riding the coconut fad judging by recent posts. Being a fan of vegan foods though, I can assure you that this is not the case. Coconut milk is a staple in my pantry, and hopefully will be or is in yours too. Especially since delicious stuff like this can be made with it (smile)!

Coconut Milk & Brown Rice Pudding

2 1/4 Cups Precooked Short Grain Brown Rice

1 3/4 Cups Coconut Milk (1 14 oz. Can)*

1/4 Cup + 2 Tbsp. Soy or Dairy Milk

4-5 Tbsp. Agave Syrup

1 1/4 Tbsp. Corn Starch

3-4 Tbsp. Raisins/Dried Apricot

1 1/2 Tsp. Vanilla Extract

Cinnamon for garnish

In a pan, place the coconut milk, soy milk and agave syrup-mix. Turn the heat up and whisk in the corn starch. Place the precooked rice and fruit in the milk and bring to a low simmer. Once the mixture begins to simmer, allow it to do so for 3-4 minutes stirring constantly. Remove from the heat and mix in the vanilla. Place in dishes, sprinkle with cinnamon, and serve warm (or chill for an hour & a half before serving). Serves 4.

*I used regular coconut milk, not light.

Enjoy!

P.S. This is not a low fat dish, Dearies. However, it is cholesterol & trans fat free. It is also full of natural fats and very high in fiber amongst other vital nutrients...

Sweet Potato Cupcakes & Strawberries

2010-05-12T11:36:00.000-07:00

Sweet Potato Cupcakes with Cream & Berries

Hello my lovelies!

These are some cupcakes I made today for my and Cauldron Boy's friend, Alessandro, who takes his food quite seriously. And speaking of seriousness in food, I know this cupcake's highlighted ingredient is not seasonal to my subtropical hollow right now, Dearies. But I had a can of organic sweet potato that I did not want to fall to the way side if you know what I mean-waste not, want not!

The moment the boys took bites out of these cupcakes this kitchen witch heard:

Cauldron Boy-"Oh my Gosh, sugary goodness. This is so delicious!"

Alessandro-"This muffin has like the perfect moistness & texture"

Note that Alex called this a muffin. I meant for it to be a cake. Not that there is necessarily any defining difference between the batters that produce muffins and cakes!? Either way, this treat is absolutely moist and delicious with subtle flavors of sweet potato and molasses from the turbinado sugar. The actual batter is also cholesterol and trans fat free along with being low in saturated fat. So this is a treat that is delicious while also having some redeeming qualities and that's always nice...

Sweet Potato Cupcakes

1 1/2 Cup Organic A.P. Flour

3/4 Cup Turbinado Sugar

1/8 Tsp. Salt

1 1/4 Tsp. Baking Soda

1 Cup Vanilla Soy Milk+1 Tsp. Red Wine Vinegar

1/4 Cup Vegetable Oil

1/3 Cup Mashed Sweet Potato*

1 Tsp. Vanilla

Preheat the oven to 350 degrees & spray a muffin tin with Pam. Mix soy milk with vinegar & set aside.

In a bowl, combine the flour, sugar, baking soda, and salt and mix thoroughly. Create a well and place the oil, milk, potato, and vanilla in the center. Mix gently till combined and homogeneous-do not over mix. Pour into the prepared muffin tin and allow to bake at 350 for 18-22 minutes. Cool completely if icing or enjoy hot with fruit, syrup, and butter! Makes about 8 regular size muffins.

*I used canned, organic sweet potato.

P.S.-I apologize for the picture lighting. The subtropical hollow is not producing the best photo light lately!

Organic Eggs & Tasty Tings!

2010-05-08T12:50:00.000-07:00

I haven't done a remedy or a health & wellness post for a while, Dearies. This was making me feel a bit guilty. So while I was making the snack below, my post topic seemed to almost jump out at me: Eggs!

Eggs are a staple of most homes (except for vegan lovely homes). Even vegetarians often prize them for their protein and B Vitamins, and most everyone knows that eggs are almost invaluable when it comes to great cakes, casseroles, and souffles. Breakfast often isn't the same without them for many elvin tribes, and I personally love them boiled and tossed through an organic salad.

We all have our almost daily uses for eggs, which is why it is so important to buy fresh, healthy eggs. You may think the eggs you buy are healthy. However, due to the quick and often careless farming methods of today, you may be wrong if you are buying conventional eggs. If you don't think so, consider an article by Eating Healthy Politics quotes multiple studies which show that in comparison to conventional eggs, organic and free range eggs have the following attributes:

*2/3 more Vitamin A
*4-6 times more Vitamin D
*3 times more Vitamin E
*7 times more Beta Carotene
*Double the amount of Omega 3 Fatty Acids
*Up to 70% more B12
*1/3 less cholesterol
*1/4 less saturated fat

The numbers here are typical and can be quite disturbing if you let yourself think about why conventional eggs have less nutrients, so I won't even go there! And I haven't touched on the fat soluble toxins that often plague conventional animal products. What I will expand on is that organic and free range eggs are so much more flavorful and delicious than their conventional counterparts. So by spending a little extra on this staple, you will notice a major difference in both health and taste!

This Algerian omelet is a snack I learned from one of my favorite Algerian chefs and family members. It is delicious to say the least, and, to me, is what mac and cheese is to some in the realm of comfort food!

Algerian Omelet

4 Organic Eggs

2-3 Tbsp. Milk

1 medium red/white potato (grated)

1-2 Garlic Cloves (chopped)

2 Tbsp. Green Pepper (optional)

1/4 Tsp Onion Powder

Salt & Pepper to taste

Olive Oil (for pan)

Harissa for garnish

Thoroughly spray an omelet pan with Pam and also drizzle about a tsp. of olive oil in the center-bring to medium low heat. While heating, whisk the eggs with the milk & add salt to your liking.

Sprinkle the grated potato with the onion powder. Place the potatoes in the pan and cook for about 5-6 minutes or until golden-be sure to stir intermittently. Toss in the garlic and allow to cook for at least 30 seconds. Pour the egg mixture over the potatoes & garlic and allow to cook for about 2-3 minutes before turning. Turn and allow to cook another minute or so...

Serve hot with harissa, salsa, cilantro, peppers, cheese, etc!

Oh, and please check out both Denise at Quickies on the Dinner Table and Lazaro's Blogs. They are holding a contest! I have already figured out my submission (smile)...

Food Update: Surinam Cherries

2010-05-05T17:38:00.000-07:00

This is a quick update on a food I found while walking with my mother this last week through the subtropical hollow. My mother has what seems to be endless energy, so long walks are natural to her. Plus, she doesn't live in a subtropical zone, so she loves to walk and see the palms, flowers, and fruit trees along with the brick roads and 1920's era homes.

On one of these walks, I picked a berry off of a plant that I could not identify as either a tree or a bush at first glance. I didn't eat it due to fears of falling over and going into paralysis along with other creative situations my mind came up with at the idea of eating poison berries. I did, however, run home and research the berry. It turns out that it is called a Surinam Cherry (Eugenia Uniflora) a.k.a Brazil or Cayenne Cherry and it is edible.

These berries are said by some to be native to tropical America while others claim they were probably brought from Goa to the Americas. Either way, they are considered an invasive species to my area, yet still quite nice to eat when fully ripe. The flavor is somewhat like a bell pepper with a hint of tomato, grass, and sugar. In fact, the less ripe berries are quite tart and grassy in flavor.

I made a jam with these fruits, which was quite nice on bread with goat cheese. I hope you will not pass this fruit up if you notice them in your hollow.

Surinam Jam
2 Cups Surinam Cherries (deseeded)
1/2-3/4 Cups Sugar
2 Tbsp. Lemon Juice

Hold each cherry over a measuring cup and squeeze the seed(s) out of the fruit. Do this until you have the desired amount of cherries.

In a pan, place the cherries, sugar and lemon juice. Bring to a high simmer and stir. Lower the heat and allow to simmer on low heat stirring intermittently. Do this until you get a jam like consistency (this took me about 30 minutes). If you are canning, place hot in sterilized jar and cover properly. Otherwise, enjoy with bread, cheese, etc...