Red Curry Coconut Braised Greens

Last week was my last farm share pick up of 2014. Our farm share was such an amazing blessing! A box of bounty each week, fresh and delicious. I seriously was lost in the grocery store this week. I am used to having a starting point at home  that I frame my menu around. The produce section looked like an overwhelming labyrinth. I am not ready for this

Anyway...(breathe) one of the recipes that came with my last box was Red Curry Coconut Braised Greens. I am always looking for a new way to use greens with my family. They are not really into just plain greens, or sauteed with garlic. Greens need to be hidden, or dressed up singing and dancing, masquerading as something else for my boys to attempt to eat them. This recipe caught my eye because they ALL love coconut curry. It was worth a try.

It was well received! If you are not into things being spicy hold back some of the Sriracha. I love it, so it worked for us. This recipe is a unique way to serve greens. You can use it as a side, or throw some beans and nuts in it, top off some rice and use it as the main dish.

Red Curry Coconut Braised Collards

1 tbsp olive oil
1 small onion diced
1 bunch of collards, stems removed, chopped
1 garlic clove diced
1 tbsp Sriracha sauce
2 tbsp red curry paste
1 tsp sugar
Salt and Pepper to taste
3/4 cup coconut milk

1. In a large saute pan heat oil over meidum high. Add onions  and garlic and saute for 3-4 minutes.

2. Stir in collards and let wilt down, cook for about 2 minutes.

3. Mix together Sriracha, curry paste, sugar, salt, pepper, and coconut milk in a small bowl. Add sauce to collards and simmer until tender (4-6 minutes). Serve and enjoy.

Vegan Pumpkin Ice Cream

We have an amazing ice cream maker. If you are in the market for one I heartily recomend the Cuisinart Ice cream maker. It is not as complicated as traditional churns, and does not require ice or salt. It has a drum that is make like a ice pack and you keep it in your freezer, you just pop it on, pour in your ingredients and in about 20 minutes you have ice cream. It is easy to clean, works really well, and we have enjoyed a lot of home-made ice cream. The churn makes just enough for all of us (and a few friends) for one treat.

We are now officially in pumpkin season and I was feeling like ice cream. For a vegan that can be a sad thing, but I found this recipe and it seriously redeems the vegan ice cream world. It was delicious! I am not really used to rich ice cream, so I thought it was a little rich, but Keith and the kids loved it. If you don't want it super rich you can replace some of the coconut milk with another non-dairy milk of your choice, but your ice cream may turn out a bit softer. (I don't mind that either)

Vegan Pumpkin Ice Cream

2 15 oz cans Coconut Milk (for firmest results use full-fat)
1 cup pumpkin puree
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla

1. Place all ingredients in a blender and blend it up. Let the mixture rest in the fridge for an hour. If it is cold it will freeze better in the ice cream churn.

2. Get your churn set up, pour in your ingredients, turn it on and enjoy in about 20 minutes, or whenever it gets hard enough for your enjoyment.

Caramelized Onion Tart with Swiss Chard and Cashew Cream

This recipe has revolutionized my world! Cashew cream is AMAZING! I am pretty sure this is the best savory gluten-free and vegan recipe I have tried yet. The cashew cream actually tasted like cheese, which is heavenly for a vegan who was in love with cheese until we broke up two years ago.

 I was looking for a fun way to use Swiss Chard that my family would eat and I stumbled across this recipe. I have made it three times since, and it is gobbled down with no left overs every time.

I have toyed with variations and used other vegetables and various greens. This tart works wonderfully with pretty much anything you throw at it. Try it with whatever you have in season in your garden or in your fridge.

Caramelized Onion Tart with Swiss Chard and Cashew Cream

3/4 cup raw unsalted cashews soaked in water 6-8 hours, drained and rinsed
2 cloves garlic
3/4 tsp salt
1 tbsp lemon juice
1/2 cup water
1 tbsp nutritional yeast
3 tbsp olive oil + 1/4 cup olive oil
2 onions halved and thinly sliced
1/4 tsp black pepper
1 large bunch of Swiss Chard, stems removed and chopped, and leaves chopped
1 tbsp balsamic vinegar
1 3/4 cup chickpea flour
1/2 tsp dried thyme, or 1 tsp fresh thyme leaves

1. Puree the cashew cream ingredients in a food processor or blender: Cashews, garlic 1/4 tsp salt, lemon juice, nutritional yeast, and 1/4 cup water). Process until very smooth and thick. This will take a few minutes and you will want to periodically scrape down the sides of your food processor or blender.

2. Cook the vegetables: Heat 3 tbsp of olive oil in a large deep skillet. Cook the onions and salt over low hea for 45 minutes until they are golden and soft. Add the Swiss chard stems and cook for 10  minutes, until the stems are tender, then toss in the Swiss Chard greens (4-8 minutes). Stir in the balsamic vinegar.

3. Preheat your oven to 400 degrees. Make the dough: In a medium bowl combine the chickpea flour, 1/2 tsp salt and thyme. Drizzle 1/4 cup olive oil over the flour and work the oil into the flour with your hands until the mixture is crumbly.  Add 1/2 cup water and mix briefly until the dough comes together when pressed with your fingers. Press the dough into a 9 or 10 inch tart pan or springform pan, and prick with a fork, making holes evenly over the surface of the crust. (this prevents the crust from raising in large bubbles while it cooks)

4. Bake the crust for 10 minutes. Remove from the oven and top with cashew cream, then the greens mixture. Return to the oven for 20 minutes. You can serve it warm or cold. I like it both ways :) Enjoy!

Grilled Tofu and Jam Sandwich

I know...most of you read the title and thought WHAAAAAAT?

Hear me out.

My four-year-old Aaron was trying to decide what to make for lunch today. He decided he wanted a Jam sandwich, then he wanted salad on it, and tofu, and he wanted it grilled.

As he was verbally processing this fantastical lunch I was making soup for myself. I stood there and listened and wondered...Do we try this, or should I convince him to go with plain old PB&J? My helpless romantic and crunchy granola mothers in me piped up that this could be a very interesting and exciting project. So we went for it.

Look out world. This kid has got creativity and great taste. The sandwich was AWESOME!

Here is Aaron's first original recipe. Grilled Tofu and Jam Sandwich :)
(Such a proud mama)

Grilled Tofu and Jam Sandwich

2 slices of whole grain bread
two pieces of thinly sliced tofu
1 tsp nutritional yeast
1 tbsp good Jam (we used a home-made grape jelly, but any jam will work)
a handful of field greens or lettuce.

1. Set out your bread. Spread the jam on one piece, and lay the greens on top. Place the tofu on the other piece of bread and sprinkle with nutritional yeast. Press both halves together.

2. Heat a small skillet or frying pan. If you desire you can add some coconut oil or veggie oil to get the bread more crispy. When the pan is hot add your sandwich. Turn the heat down to medium.

3. Cook both sides until they are golden brown and toasty. (about 5 min a side) Cool a bit and enjoy. *Caution, the jam can get really hot, we recommend cooking the jam side first so it is not too hot when you go to eat the sandwich.

Baked Veggie Samosas

These are soooo much fun and very delicious. The pastry is very easy but, even though I tried, I did not get the traditional fold correctly. I just used a crescent shape when I got super frustrated with the tri-fold not working out. I will work on it! If you would like to try the traditional method check out some youtube tutorials.

You can pretty much put any curried veggies in these pockets. This recipe is a traditional one, but this is a great way to put a fresh face on left over curried veggies. Serve them with delicious mango chutney and enjoy!

Baked Veggie Samosas

filling:
3 cups diced potatoes
1 cup coconut milk
1/2 tsp fresh grated ginger
2 tbsp curry powder
1/2 tsp salt
1/4 tsp red pepper flakes
2 carrots diced
 3 scallions chopped
3 cups cabbage chopped
1/2 cup frozen (or fresh if you can get it) peas

Dough:
4 cups chickpea flour
2 tsp salt
1/3 cup olive oil
1 cup water

1. Heat up a large skillet over medium high heat and add 1/4 cup water. When the water is boiling add all veggies and spices. Toss to combine, cover, reduce heat to low and cook for 20 minutes. Uncover and cool slightly. Preheat oven to 400 degrees.

2. Combine all dough ingredients in a large bowl and knead with your hands until a soft elastic dough forms. Divide dough into 16 pieces. Roll each dough section into an oval on a floured surface. Add about 1/4 -1/3 cup of the filling, moisten the edges of the dough with water and crimp the seams with a fork.

3. Place samosas on a parchment lined baking sheet or baking stone. Bake 20- 25 min or until the dough is crisp, lightly browned and beginning to bubble. Cool and serve with mango chutney.

The most amazing vegan brownies (also gluten free)

I have made these multiple times for parties and BBQs this summer and they are a huge hit. Most people are pleasantly surprised to hear that they are gluten free and vegan, and really don't care because they are so chocolaty, fuggy and delicious. This recipe makes a 9x9 pan of brownies, but it doubles to a 9x13 easily. You can also throw 1/2 cup of nuts, vegan chocolate chips, dried cherries or whatever you want. Make them your own!

Vegan Brownies

1/2 cup whole almonds
1/2 cup pitted dates
1/2 cup cocoa
1/3 cup applesauce
1/4 cup coconut sugar
1/4 cup coconut milk
1/4 cup coconut shreds
5-6 figs
2 tbsp coconut oil
1/2 tsp baking soda
1/4 tsp salt

1. In a food processor with blade pulverize almonds to a fine grain. Add cocoa, sugar, salt, baking powder and pulse to combine.

2. Add the dates, figs, coconut shreds, coconut milk, and oil to the food processor. Process until you have a smooth, thick paste. Mix in the apple sauce with a spatula.

3. Pour mixture into a parchment lined 9x9 baking pan. Bake at 325 degrees for 25 minutes. Wait to cut the brownies until they are completely cooled. Store in the refrigerator for best results. (especially if it is hot)

Summer Vegetable Pesto Risotto

Our CSA box this week included a large beautiful bunch of Basil.

 We made delicious bruschetta with some of it, and then this amazing risotto tonight. This recipe is super easy and if you are faint hearted about risotto try it. It does not require hours of stirring and slaving. It is a pretty straightforward recipe and is finished off in the oven. All you need is an oven proof stock pot or dutch oven. This recipe is gluten free and vegan.

Summer Vegetable Pesto Risotto

1 bunch fresh basil
1/2 cup walnuts
4 tbsp olive oil
1 tbsp of coconut oil (or veggie oil if you prefer)
1 young fresh onion with greens (or one medium onion) diced
3 garlic cloves diced
1 1/2 cups Arborio rice
3/4 cup white wine
Salt & Pepper
4 cups veggie stock
3 carrots chopped
1 cup frozen or fresh peas
1/2 lb fresh green beans chopped into 1/2 inch pieces

1. preheat your oven to 400 degrees

2. In a blender or food processor combine basil, walnuts and olive oil to form a thick pesto paste. Set aside.

3. In a large ovenproof stockpot heat coconut oil over medium/high heat. When the oil is hot add onion and garlic and cook until the onions are translucent. Add the rice. Season with salt and pepper then stir frequently until the edges of the rice are opaque (3 min).

4. Add the wine to the rice and stir until the wine is absorbed into the rice. (2min).

5. Add the veggie stock, carrots, peas, green beans and pesto paste to the pot. Stir and bring to a boil. When the broth/rice mixture is boiling, cover, remove from heat and place in the oven. Bake until most of the liquid is absorbed (20 min).

Cucumber and Purslane Soup

This is week five of our CSA. I was away for two weeks visiting family. I came home and my fridge looked like this...

Needless to say we have had many fabulous veggie meals inspired by our weekly CSA mystery box.

Tonight we tried something new. A fresh, cold soup made with cucumber, and purslane. Purslane is a new veggie for me to work with. I have seen plenty of it in my gardening history but I have always pulled it up thinking it was a weed and tossed it aside. It turns out that some people grow it on purpose and it is pretty tasty. Purslane is a succulent. It is lemony and refreshing. You can eat it in salad or in a stir fry. We have tried both of those also with great success. This recipe worked well. I loved it. The boys were pretty good sports about it. They kid of let me know that they would prefer if the cold soup idea did not show up on the menu too often. (We will try again ;) It takes 8-12 introductions to a new thing before someone may really like it)

So here it is! Easy, fresh and delicious, it all goes right into your blender or food processor and then you eat it. We served it with gluten free/vegan scallion pancakes. Those were a big hit.

Cucumber & Purslane Soup

1 large cucumber diced
1 large tomato quartered
1 medium young onion (they are milder) chopped
1 bunch purslane leaves
1/3 lb tofu cubed
1 tbsp siracha
1/2 cup basil leaves
1 tsp veg-base veggie seasoning
1 tbsp nutritional yeast
2 tsp sherry vinegar
pinch of salt, pinch of pepper
1/2 tsp sugar

Blend everything together  until smooth. Taste and adjust the sugar, spice or sweet to your liking. Serve with a drizzle of olive oil or croutons.

Second Week of CSA and Spinach Tofu Spring Rolls with Peanut Sauce

We got our second CSA haul this week and it is already getting me excited. Our box contained Beets, Bok Choy, Broccoli, Collards, Garlic Scapes, Lettuce, Sage, Radishes, Scallions and Spinach. So many possibilities!!!

We started tonight by making Spinach and Tofu spring rolls. I did not have all of the ingredients that I ussually use, but we used the spinach and scallions from our CSA, tofu, noodles, peanuts and celantro. They were amazing and my guys gobbled up every scrap. The original recipe is here:

http://sarahsfreshlife.blogspot.com/search?q=spring+rolls

But honestly, once you know the technique, throw whatever you have in these rolls and see what works!

My oldest son went to pick up our CSA with my husband. When they got home he deposited it on the counter and said, "Here is your mystery box for the week. I peeked and I think we may be having a lot of salad."

We shall see! ;)

For more information on CSA programs check out:
http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html

Fresh Arugula Pasta - CSA recipe #3

Our CSA this week included a beautiful bunch of fresh arugula. I was not sure how best to present this to my boys. Arugula is a slightly sharp green. Some people love it raw, but I was not sure if my guys would go for that. I decided to wilt it and combine it with a pasta dish. It went over well, BIG TIME. I had to tell them they could not eat any more. If it keeps them coming back for arugula, this recipe is a keeper! We also used the fresh sage, oregano, and green garlic that came in our box.

Arugula Pasta

1, 16 oz. bag of Trader Joes Quinoa/Brown Rice pasta
1/2 medium onion, diced
1/4 cup snipped green garlic stems (If you do not have green garlic available, 2 cloves diced will do)
1 cup frozen peas
2 fresh sage leaves, diced
1 tsp fresh oregano
Salt and Pepper
drizzle of olive oil
1/2 lb arugula chopped

1. Prepare pasta to package directions

2. In a medium skillet saute the onion with 1 tbsp water. When the onion begins to brown add the frozen peas, garlic snips, sage and oregono. Stir ingredients until the peas are warmed through.

3. Add 3 tbsp of water to the skillet, then add the arugula. Turn the arugula, mixing it with the peas and onion until the arugula is just wilted. Season with salt and pepper.

4. Toss the cooked veggie mixture with the prepared pasta and drizzle lightly with olive oil. Toss again, serve and enjoy.


For more information on Revision Farms and CSA programs please see http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html

**Product Review: This Brown Rice and Quinoa pasta is great! It has an excellent texture (as long as you cook it exactly right) and it tastes good. Best of all it is gluten free, and only $2.99

Roasted Baby Turnips - Revison CSA recipe #2

We got some fantastic and fresh baby turnips in our CSA this week.

 (for more info on Revision Farms and CSA programs see http://sarahsfreshlife.blogspot.com/2014/06/our-first-csa-with-revision-farm-and.html ) I decided to roast them. They got deliciously crispy on the outside and were sweet and smooth on the inside. DE-LISH!! Super easy and versatile.

Roasted Baby Turnips

1 bunch of baby turnips, washed and trimmed of their greens and quartered
3 tbsp oil
1 tsp sea salt
1/2 tsp lemon pepper
2 tbsp green garlic snips (If you do not have green garlic, another early summer crop, use regular garlic)

1. Preheat oven to 425 degrees. Place oil, spices and garlic snips on a roasting pan. Add the cut and cleaned turnips and toss in the oil and spices. Roast for 35-40 minutes or until the edges of the turnips are brown.

Our first CSA with Revision Farm and Tofu Scramble

Last night we picked up our first CSA for the summer. It was filled with so many delicious green things I am very excited about the possibilities this week. In our first share we received: curly leaf lettuce, green garlic, sage, oregano, collard greens, radishes, spinach, swiss chard and turnips. mmmmmmmm

 If you are not familiar with the CSA here is a quick tutorial.

What is a CSA?
   CSA stands for Community Sustained Agriculture. As an individual you purchase a "share" in one seasons produce in a particular farm, in our case Revision Urban Farm in Dorchester, MA. We pay one lump sum upfront in the spring, allowing the farmer to purchase the supplies they need to produce their harvest, then during harvest time we pick up a box containing our share of the harvest once a week.

How do I get involved in a CSA program?
   Most local farms have CSA programs. You can usually find them on farm websites or through your local community organization or civic group.

A quick plug for our farm: Revision Urban farm  and Victory programs is an amazing place! Their story is beautiful. They used reclaimed unused lots in the city of Boston to provide for homeless pregnant mothers, and it is doing amazing things for our community! Check them out here: http://www.vpi.org/revision/

The first thing we did this morning incorporating our CSA haul is a tofu scramble for breakfast. If you are already thinking of clicking to another page bear with me a bit. Tofu by itself is gross...I will admit it. It tastes like nothing. But I guarantee if you try this you will be very pleased. There is so much flavor and it is so fresh and satisfying it will not disappoint. Plus, it is also packed with great plant proteins, vitamins, minerals and antioxidants to help you start your day well. Try it...I dare you!

Breakfast Tofu Scramble
serves 1

1/4 lb firm tofu
1/4 cup salsa
1/4 cup chopped fresh spinach
2 tbsp snipped green garlic tops
1 tsp chopped scallions
1 tbsp chopped cilantro
1 tsp nutritional yeast

1. Heat up a small frying pan on high heat. I used non stick so I did not need any oil. If you are not using non stick a dash of oil might be helpful. Crumble the tofu with your hands directly into the hot pan. Add the salsa and spinach and stir.

2. After about one minute add the garlic snips, scallions, cilantro and yeast. Stir and continue to cook until some of the tofu is browning slightly and all of the moisture from the salsa is cooked off. Plate up and enjoy!

Macaroons (Vegan and Gluten Free)

Macaroons

3/4 cup Coconut Flour
1 1/2 cup shredded coconut
1/4 cup honey
1/4 cup coconut oil
2 tsp vanilla
pinch salt


1. Preheat oven to 190 degrees. Combine all ingredients well. Scoop  tablespoon-fulls onto a parchment-lined baking sheet. Bake for 50 minutes or until the edges begin to brown. Remove from the baking sheet to a cookie rack to cool.

Peanut Butter Cutout Cookies (Vegan and Gluten Free)

Peanut Butter Cutout Cookies

1 cup gluten free flour
1/4 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt
1/3 cup natural peanut butter
2 tbsp coconut oil
3 tbsp agave nectar
1 tsp vanilla

1. Preheat oven at 350 degrees. Combine all ingredients in your mixer and mix on low until all ingredients are incorporated.

2. Turn the dough out onto  a large sheet of parchment. Cover with another sheet of parchment and roll the dough out to 1/4 inch thick.

3. Remove the top layer of parchment and cut into shapes with a cookie cutter.

4. Place cookies on a parchment lined baking sheet. Bake for 7-10 minutes or until the edges are beginning to brown. Remove from the baking sheet to a cookie rack to cool.

Vegan Fast Food: a.k.a. Dinner in 10 min (Tofu Stir-Fry with Peanut sauce)

Somedays you just run out of time. Yesterday I was working and it ran very late. I am ususally proactive and make something I can just pop in the oven or have secured earlier in the crock pot. Last night we got home at 6:30 and EVERYONE was hangry. (hagry: also known as emotional diabetes. hungry to the point of being very unpleasant to others) I was  on the spot. What to do? Thanks to Trader Joes and some of their incredible products I nailed it...10 minutes folks. Happy tummies and pleasant conversation all around.

Tofu Stir-Fry with Peanut Sauce (serves 5-6)

1/2 bag frozen broccoli
1 bag of Trader Joes Harvest Hodgepodge frozen veggies
2 tsp sesame oil
1 block of firm tofu
2-3 tbs soy sauce
1 package of Trader Joes fresh rice noodles
1/2 cup Trader Joes light coconut milk
1 cup organic peanut butter
1/3 cup Trader Joes Soyaki sauce
peanuts and scallions to garnish

1. Start the water for the noodles. Cut and drain the tofu.

2. Heat a large frying pan and a wok. Drizzle one tsp sesame oil in each. Arrange the tofu in the heated frying pan and cook until brown on one side, tuning to brown on each side. While cooking sprinkle soy sauce on the tofu to season it. At the same time add the frozen veggie to the wok. Toss a few time for the first three minutes, then cover for 5 min.

3. When the veggies are almost cooked remove them to the tofu frying pan. Add 1 cup of pasta water, peanut butter, coconut milk and soyaki sauce to the wok. Whisk the sauce ingredients together until the peanut butter melts. Right before you start the sauce add the noodles to the boiling water. (they take 2-3 min) Allow sauce to come to a boil and thicken. If it gets too thick add some more pasta water.

4. Add the veggies and tofu back into the wok and toss with the sauce. Add the noodles directly from the water into the wok. Toss together. Top with peanuts and scallions and serve.

Spicy Bread and Butter Pickles

When life gives you a box of cucumbers...MAKE PICKLES!!!

These are really fun and pretty easy if you are comfortable canning. This recipe made enough brine for 14 pints of pickles. It was probably 30-40 little pickles. If you are pickling less cut the recipe in half, and you can keep the extra brine in the fridge in a sealed container indefinitely. If you save it for canning another time make sure you heat the brine to boiling before you add it to your cucumbers.

In preparing your cucumbers you can cut them to any thickness you like. I like my pickles thick. make sure you cut off any soft or bad spots. Sterilize and prepare your jars, fill your water bath canner and then make your brine.

Spicy Bread and Butter Pickle Brine

2/3 cup salt
6 cups vinegar
6 cups water
2 cups brown sugar
1 tbsp turmeric
6 tbsp pickling spice (dill seed, mustard seed, coriander seed, allspice, bay leaves, cinnamon)
2 tbsp dried dill
1/3 cup dried diced onion
1 tbsp red chili flakes

1. Combine all ingredients in a non-reactive pot and bring to a boil.

2. When brine is boiling, stuff your sterilized, hot jars with cucumbers then fill with brine.

3. Secure sterilized lids tightly. Process in a water-bath for 10 minutes.

4. Let pickles sit for 3-4 weeks then enjoy.

**note: you can make pickles without canning. Simply cut your cucumbers, place them in a container with a lid, add brine and keep in the fridge**

Vegan Spicy Ranch Dressing

I discovered this recipe on a whim. I really wanted some dressing on my salad, and I really don't often use dressing at all. I was making pickles and had a huge container of vinegar out on my counter and thought, what the heck, let's try this. I combined some of my favorite things, and it is blow-your-mind fabulous!! I was surprised by the bold flavors and creaminess. Hit the spot! I am excited about the possibilities of this dressing. I think it would work really well in coleslaw too.

Vegan Spicy Ranch Dressing

1/3 cup hummus
1 tbp siracha hot sauce
3 tbsp vinegar
2 tsp nutritional yeast

1. Combine all ingredients in a small bowl. Whisk together. If you desire for your dressing to be thinner add more vinegar.

Turmeric Tea

This tea is delicious. It is very helpful for circulation, great for your liver and calming. Heat up a cup and enjoy.

Turmeric Tea:

1/4 tsp turmeric

1/4 tsp cinnamon

1/4 tsp ginger

1/8 tsp cayanne pepper

1 tbsp honey (or any sweetener of your choice)

2 tbsp almond milk (or any non-dairy milk)

8 oz. boiling water

1. Mix dry spices in the bottom of your cup with honey. Add the almond milk and stir. Add the boiling water, mix well and enjoy.

Vegan Spinach Pie (Spanikopita)

There are a few foods from my childhood that are very memorable and make me think of comforting family time. One of these is Spanikopita..Greek spinach pie. Traditionally my grandmother would brush butter between the thin layers of philo dough and the spinach filling was bursting with feta cheese and used eggs. I set out to create a vegan version, and I was very pleased with how it came out. I replaced the butter with vegetable oil, and I prefer the lighter, flakier pastry. I used tofu and nutritional yeast in the filling and it was amazing.

 My proudest moment with this recipe is that my boys gobbled this up! I am pretty sure Joseph ate three pieces, and then as I was cleaning up he asked me to put it in his lunch for tomorrow. It blessed my little Greek heart!

Vegan Spanikopita

1 medium onion diced
3 garlic cloves minced
pinch of red pepper flakes
1/2 cup white wine
1/4 cup Braggs liquid aminos (or soy sauce)
1 tbsp lemon juice
1/4 tsp nutmeg
salt and pepper
1 cup chopped fresh dill
16 oz frozen chopped spinach
14 oz firm tofu
1/2 cup nutritional yeast
1 roll of frozen philo dough, thawed
vegetable oil

1. Heat a large frying pan over medium heat. Warm 1 tbsp of vegetable oil, then add onion, garlic and red pepper flakes. When the onions are translucent add the wine, Braggs, & lemon juice.

2. When the liquid is boiling add the spinach. Toss to combine and cook until the spinach is warm. Season with salt and pepper. Crumble the Tofu into the spinach mix using your hands. Add nutmeg dill and nutritional yeast. Stir well.

3. Prepare a 9X13 pan by brushing it with vegetable oil using a pastry brush. Lay one sheet of the Philo pastry in the bottom of the pan. Lightly brush the pastry sheet with oil and add another sheet. Repeat the process until you have used 10 sheets.

4. Pour the spinach filling on top of the prepared pastry sheets. Cover the spinach filling with a sheet of pastry, brush the pastry sheet with oil and  layer with another sheet of philo. Continue the layering technique until you run out of pastry sheets.

5. Bake at 350 degrees for 30 minutes or until the top layers of the philo are golden brown.

Product Review: Mung Bean Fetuccini

Mung Bean Fettuccine 

I know, I know...all of you Italians out there are horrified. :) Mung Beans? My only knowledge of mung beans until very recently was that Creed from the office sprouts them in his desk and in his words. "they smell like death." Not very good press for mung beans.

For the past year though I have been gluten free, and one of the things that I miss the most is PASTA!!! Growing up in NJ pasta had its own section of the food store and its own table at pot lucks. I always especially liked spinach fettuccine. Yesterday we popped into Whole Foods to get a few things, and I spied these noodles. They looked just like the noodles from my childhood! I thought I would take a chance. Sooooooo glad I did.

These noodles cook up really well. They are a bit thinner than the traditional spinach fettuccine but they taste pretty much the same. GLORY! The big +...they have 25g of protein per serving, two ingredients (mung beans & water), they are vegan, gluten free, and oh yeah, did I mention delicious? I am excited!

I had some of these for lunch simply with salt, pepper, a drizzle of EVOO and some nutritional yeast flakes. They would be fabulous with a home-made pesto. If you are looking for a good recipe try this one: http://sarahsfreshlife.blogspot.com/search?q=pesto

Thai Tofu Triangles With Coconut Peanut Sauce

I found a recipe for Thai Tofu Triangles, and it was pretty good, but there were a few things that I felt needed changing, so this is my updated and improved version. It is very very yummy. As I dished it out all I could think was...My kids are so spoiled! It is a very beautiful and impressive dish to look at and it had some bold flavors. One of the things that make this dish so versatile is the ability to use either fresh or frozen veggies. If you have fresh...great! But it is really nice to just throw some frozen veggies in a pan and add the sauce and tofu to some rice...bam...done. The one disagreeable aspect of this recipe is that it requires multiple pans. The tofu, rice, sauce and veggies all require their own pan. In the end I think it is worth it because the end product is so good.

Thai Tofu Triangles

2-4 cups of chopped mixed veggies
 (we used Trader Joe's Harvest Blend, extra pepper strips, snow peas and broccoli)
1 block firm tofu
2 tbsp veggie oil
3 cloves garlic minced
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground pepper
1 tbsp finely chopped ginger root
1 medium onion finely diced
1 tbsp siracha chili sauce
1/3 cup peanut butter
1/2 cup coconut milk
1 lime juiced
1 1/2 tsp soy sauce (or Braggs Liquid Aminos for GF)
1 tbsp red Thai curry paste

1. Prepare the tofu: Cut the tofu into slices and then into triangles and pat dry with a paper towel. Mix together the oil, garlic, cumin, coriander, pepper & ginger. Combine the marinade with the tofu in either a storage container or zip-top bag. Seal the container and shake to evenly coat the tofu. Let the tofu stand in the marinade for at least 20 min. You can do this ahead of time and leave it in the fridge. The longer it sits the stronger it will taste.

2. Prepare your veggies while you make your sauce and saute the tofu. I sauteed mine in a wok with some water, salt and pepper to start. Heat a skillet over medium heat. When it is good and hot add your tofu. Cook about 7 minutes on each side or until the tofu is golden brown and crispy.

3. While your veggies and tofu are cooking make the coconut peanut sauce: In a medium sauce pan saute the onions in a tbsp of water with a pinch of salt until they are translucent. Add the peanut butter, coconut milk, siracha, lime juice, soy sauce and curry paste and whisk to combine. Simmer the sauce for 5-8 minutes. If you feel your sauce is getting too thick, thin it out with some water.

4. Serve veggies and tofu over rice or quinoa topped with sauce.

Onion Pancakes (vegan & gluten free)

Do you ever have a lot of onions? This week I bought a five pound bag for $1. Excellent value, but some of those onions needed to be used immediately, and I really wanted to make something tasty and interesting with them. I came across a recipe that I altered to be vegan and gluten free. It worked out really well and everyone enjoyed it. The prep is minimal and they bake in the oven instead of pan fry which cuts down on the mess and keeps it healthy.

Onion Pancakes

2 1/2 cups diced onions (about 3 medium)
2 green onions finely sliced
3 cloves garlic finely diced
3/4 cup gluten free flour (I used Bob's Red Barn)
2 tbsp cornmeal
1 1/2 tbsp sugar
2 tsp baking powder
1 tsp thyme leaves
1/2 tsp cumin
1 tsp salt
1/8 tsp cayenne
1/2 tsp black pepper
3/4 cup unflavored, unsweetened non-dairy milk


1.  Preheat your oven to 450 degrees. Prepare and combine the onion, green onion & garlic in a small bowl. Combine all the dry ingredients and spices in a medium mixing bowl. Toss the onion mix with the dry mix, then whisk in the milk with a fork.

2. Line a cookie sheet with parchment paper and spray the parchment with cooking spray. Drop the batter by tablespoon fulls onto the parchment paper, and spread the onions gently so they are not in a mound in the middle. Give the pancakes about 3 inches to spread. Bake for 20-25 minutes until the edges are just brown. Serve warm with salsa and guacamole.

Product Review: Masaman Curry Paste

Our favorite local Thai Restaurant sells amazing Masaman Curry, it is my husband's favorite. I have tried to replicate it a few times semi-successfully, but on a recent trip to the Kam Man Asian market with a friend I found this. ( I have since also found it at Whole Foods) It is amazing! This little magic can contains a spice paste full of wonderful things: tamarind, onion, lemongrass etc... There are no funky/fake ingredients, and the directions are easy. (if you get the can with English directions)

Most of the time when I make it I use chickpeas, potatoes, peanuts and lots of veggies, pretty much whatever is in the fridge/freezer that I can throw at the pot. The spice paste needs to be sauteed with some coconut milk first, then you add more coconut milk, some veggie stock, and all your veggies. You can add any meat if you like. Keith likes it with chicken. Cook it all up for about 20 min and you are done. Serve it up over rice, it is great.

Vegan Gluten Free Baked Oatmeal

In our house we sometimes get into a breakfast rut, mostly as a result of my inability to peel myself off my bed and my husband's affinity for the snooze button. Cereal is my best friend. We buy good cereal. I am pretty sure my kids don't even know what Lucky Charmes or Cocoa Puffs taste like. But seriously...cereal every day can get a little bor-ing. I also know that my family's day starts with breakfast, and it fuels the rest of their day. We always start with water to help re-hydrate everyone. If you don't drink water first thing in the morning. I would challenge you to try it for a week. It really does amazing things.

Back to breakfast...I saw a baked oatmeal recipe floating around Facebook that looked like it might be interesting. When I posted it on my wall so I could find it again it got mixed reviews so I knew it could be improved upon. (you know that's how I roll) This is my revamped version that uses pumpkin pure instead of eggs, non-dairy milk, and coconut milk replacing the butter. I also simplified the mix-ins. I personally felt there was a lot going on. I used raisins and chocolate chips. I forgot the walnuts by mistake (Timothy was happy) but I would add any nuts or seeds you like. This recipe would lend itself very well to the incorporation of fox or chia seeds. Fresh fruit will also work with this recipe. I would cut the amount back from 1 cup to 3/4 cup to reduce excess moisture.

 The end product is sturdy enough to eat as a bar on the run, or you can eat it like oatmeal. I saved myself morning time by baking this the night before. We then cut pieces and poured warm almond milk on it. It was fabulous! It keeps well and still tasted great 3 days later. I am excited to break the monotony and have another easy and nutritious option. Enjoy!

Vegan Gluten Free Baked Oatmeal

2 cups gf oats
1/3 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup walnuts
1 cup raisins
1/2 cup vegan chocolate chips or carob chips
2 cups non dairy milk (I used a coconut/almond mix)
3 tbsp coconut oil melted
1 tbsp vanilla
1/3 cup pumpkin pure (you could also try apple sauce if you like)

Preheat oven to 375 degrees

Grease a 9x13 baking pan

In  a medium mixing bowl combine the oats, brown sugar, baking powder, cinnamon, and salt. Fold the walnuts, raisins, and chocolate chips into the dry mix.  In a separate bowl whisk together the milk, pumpkin, vanilla and coconut oil. Spread the dry mix evenly in the baking pan, then slowly pour the wet mixture over the dry. Gently tap the pan on your work surface to ensure even distribution. Bake 35-40 minutes until the oatmeal is set.
*You may eat this right away, it is very tasty, but it will not solidify into a cut-able consistency until it cools and sets.