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!