Banana Spelt Bread (100% Whole Grain)

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

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

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?!

Bonbons, Basil, & New Year's Promises!

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!

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)!

*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

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...

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

Best Ever Vegan Chocolate Cake!

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

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

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

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!

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

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

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

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

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

November-The Vegan Month of Food!

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!