Recipe: Chocolate Covered Berry Super Smoothie

This has been my go-to smoothie recipe lately for breakfast - and the chocolate element makes it feel particularly apropos this week with tomorrow being Valentine's Day!This is an uber superfood smoothie that tastes and feels great. Go get the ingredients today and make if for you and/or your sweetie tomorrow morning!What You Need:

• 1.5 cups cold water (or chocolate non-dairy milk)

• About 1-1.5 cup of mixed berries (use frozen (unsweetened) if possible - then you don't need to add ice to the smoothie, making it less diluted and smoother)

• 10-15 frozen cranberries)

• About 1 cup of leafy greens (e.g., kale, spinach, chard)

• 1/2 banana

• 1 tbsp chia seeds

• 1-2 tbsp hemp hearts

• 1 tsp maca powder

• 1-2 tbsp cacao nibs

• 1-2 tbsp Nutriboost protein powder

Combine all in a blender and whirr away!As for the ingredients, every single ingredient packs some uber-super powers. From antioxidants to digestive health, boosting immunity, healthy blood, lowering cholesterol, eye health, glowing skin and so much more - this is THE smoothie. Get all of these benefits in one glass! 

Creamy Corn and Kale Chowder

Happy New Year, dear readers!It feels fitting to start off with a steamy soup recipe, given the uber-wintry weather so many are withstanding right now.To me, "chowders" are one of the rare hot soups that are synonymous with both summer and winter (and everything in between). While hot soups may be at times eschewed in the summer, clam or corn chowder seem to remain a belly-warming staple devoured on even the toastiest of summer days. When I think "clam chowder," two opposing things automatically come to mind: summer evenings by the shore, and winter ski day lunch breaks.I ultimately made this vegan creamy corn and kale chowder for a New Year's Eve get-together of friends. It's a combination of many things: velvety creaminess without being heavy or too rich, a touch of sweetness from the corn, heartiness from potatoes (what's chowder without potatoes?), a burst of green from chopped kale and a punch of spice from red pepper flakes and chipotle pepper. I'm contemplating making it again in the next week as we (even here in Arizona!) make our way through some chilly winter temps (though not nearly as chilly as some other parts of the country - hope you're all staying as warm and toasty as possible!).Recipe: Creamy Corn and Kale Chowder (serves 6-8 depending on hunger levels and want for leftovers!)What You Need:

• 1 tablespoon olive oil

• 1 sweet/yellow onion, finely diced

• 2 garlic cloves, minced

• 1 bell pepper (preferably orange or yellow)

• 6 red potatoes (each being about the size of half an average fist - so use more or less depending on the potato size)

• 1 large carrot, finely died

• 4 cups low sodium vegetable broth (I love Whole Foods 365 brand low-sodium)

• 4 tbsp Better than Bouillon Vegetable Base (sold on Amazon and at Whole Foods and other health food stores)

• 2 cups water

• 2 cans light coconut milk (don't shake - the creamier part will be on top, separated from the water)

• 1 large handful of cashews (I used raw cashew pieces)

• several large handfuls of kale (I used baby kale), chopped

• 2-3 scallions/ green onions finely sliced, plus more for garnish (optional)

• 3 tbsp cornstarch

• 3-4 cups corn (I used organic frozen - from Costco! - which worked beautifully, but fresh off the cob would be great too!)

• red pepper flakes, chipotle pepper (dried seasoning), dried thyme

What You Do

• Put the cashews in a small bowl and pour in enough water to cover. Let sit for 1 hour (longer if using whole cashews vs. pieces). Then, drain out the water as much as possible and put the cashews in a high-power blender (Vitamix!) or food processor with 1 cup of the water, the creamy coconut milk poured out of 1 of the cans (it'll be about 1/2 the can; the water at the bottom can then be discarded) and the cornstarch. Blend until as smooth as possible, and then set aside.

• Drizzle olive oil around a large pot heated over med/med-high heat. Add garlic and onion, sauteing until softened and the onion begins to look translucent (about 5 min). Add the bell pepper, carrot and potatoes and saute for another 5 minutes or so, tossing everything around the pan to combine.

• Pour in the vegetable stock and Vegetable Bouillon Base, stirring until the bouillon mixes in. Add remaining cup of water, cashew blend and remaining 1/2 can of coconut milk (the creamy part off the top; no biggie if you use more of the liquid!). Stir in until combined, cooking on medium heat for a few minutes.

• Taste, and then add seasoning - a pinch of salt (if needed - may not be necessary given the bouillion and stock), lots of black pepper, a few shakes of red pepper flakes and chipotle (depending on how spicy you like it!) and 1-2 tsp of dried thyme.

• Add corn, and turn heat up (never going higher than med-high, and stirring often to scrape the bottom to make sure it doesn't stick too much) until simmering. Then bring heat back to medium, so there are only occasional bubbles. Add kale and scallions, stirring to mix in completely.

• Cover and cook (until the potatoes and carrots are soft, and make sure the corn is cooked if you had used frozen), adjusting seasoning further as needed, stirring periodically. The soup should be fairly thick - you can always add a little more cornstarch or flour to thicken further if you want. Then keep on low heat until serving time.

• NOTE: The cashews can be omitted if needed/desired - if so, replace with another 1-2 cans of light coconut milk (use incremental amounts and keep adding if/as you need).

For serving, chop up some more scallions and thinly slice fresh to top individual bowls. Homemade croutons are also great toppers - slice a baguette or other crusty bread into cubes, spread onto a baking sheet and drizzle with a little olive oil (tossing the bread around to get a touch of oil on each piece), sprinkle with a pinch of salt/ a good few grinds of pepper/ a few shakes of garlic powder, and bake at 375 until lightly browned (keep an eye on it so it doesn't burn).I'd also recommend having some fresh bread as-is (not croutonized) on the side... you're going to want to clean your bowls!

A Tour of San Luis Obispo

A recent trip to San Luis Obispo opened my eyes to a side of California new to me - that being a smaller "city" and sprawling surrounding area with a more laid-back coastal(ish) feel. Granted, I've been mainly exposed to the greater LA area, with a little San Diego and San Francisco thrown in - and I love each of these places for varying reasons -A recent trip to San Luis Obispo brought me to a part of California I'd never been to before, and what an introduction it was. What a beautiful area - the rocky, crisp and dune-lined Pacific coast with small beachy communities dotting the land nearby (like Avila Beach, where we stayed and Peter worked), the rolling green and farm-filled landscape leading inland to the heart of SLO (aptly named and abbreviated, given the laid-backness of the tea), and of course, SLO itself - a sweet, small city full of inviting shops and eateries of all kinds.A few of our stops along the way are what I'd consider must-dos/sees, so read on for recommendations:StayWe stayed in Avila Beach at the Avila Village Inn, since the class Peter taught was held practically next door. While picking a hotel directly in SLO would certainly have it's benefits (the biggest being walking proximity to what the city of SLO has to offer), Avila Beach is only a 10 minute drive away and this Inn had plenty of perks. It's a modern, Mission-style small hotel - beautiful, clean and inviting - and the staff were all very friendly and helpful. Every room has a gas fireplace and outdoor hottub on a deck... need I say more? And there's a health club right next door with workout facilities, fitness classes, outdoor tennis courts and two outdoor pools that you can use for free when staying at the Inn. Highly recommend! There are a number of other hotels/inns in the Avila Beach area with hot springs and/or hot tubs; it's a really quaint area to stay if you don't need to be directly in SLO.DO/SEESLO Farmer's Market. Not surprisingly, there are farmers markets to be found in the SLO area pretty much every day of the week. But the main event is held Thursday afternoons and evenings on Higuera (main street through the city), and it is well work a visit! Higuera becomes pedestrian-only, and completely lined with vendors ranging from farm stands selling gorgeous produce to crafts and clothes; local restaurants also have food tents, and every few blocks you'll encounter another live music or other kind of performance. It's a bustling event with too many good things to take in at once! We sampled fruit from a few vendors - there are many samples to be had as you make your way up and down the market - and had some Thai iced tea (a personal favorite) with coconut milk. Delicious.Hike! (and use hikespeak.com). Hikespeak.com is an awesome resource for hiking and outdoor exploration all over California. Route recommendations come with specific locations and directions, as well as fairly detailed play-by-plays of the hikes - including photos - so you really know what to expect. Even if you want to just explore without a set map, I think the info on this site is really helpful even for just starting places from which you can then take off any which way you choose. I found the site's page for the greater SLO area, and one recommended jaunt we checked out was the Dune Trail to Hazard Canyon Reef in Montana de Oro State Park. It's a quick mile that takes you through some hilly and sandy dunes (actually - the true trail is pretty level, I think - but we detoured and took a slightly longer route that had steeper climbs) and you end up right on the shoreline where there are beautiful rock formations and tide pools jutting out from the beach, with waves crashing all around. Pretty spectacular!Bob Jones city-to-sea trail. This is a well-paved, well-marked trail in Avila Beach (it actually runs right behind the Avila Village Inn, making for extremely convenient access if you stay there!) that leads from slightly inland to the beach. Run, walk, bike, roller skate - you'll find folks doing any of the above and then some on this nice, easy and pretty trail. More info can be found here.EAT/DRINKThe short version: there's an abundance of amazing things to eat and drink in SLO. There's an across-the-board emphasis on fresh, local ingredients, and many restaurants and cafes take advantage of the nice climate of SLO by offering outdoor seating - made comfortable year-round by many places even when temps are chilly with the addition of heatlamps.Linnaea's Cafe. A sweet little cafe in the heart of SLO, Linnaea's specializes in coffees and teas as well as baked treats and a few other food items. We parked ourselves there one morning for some breakfast, caffeine and a few hours of work on our laptops. The wifi is free, the coffee is strong and the food hits the spot. We modified a breakfast burrito that was on the menu to be vegan - omitted eggs, cheese, sour cream - and it was just right. I'm also a sucker for vegan bakery items - easily enticed at least, but not so much the easy critic. The lime blueberry muffin was pretty fantastic - hit the balance of light-yet-buttery; the gluten-free/vegan chocolate chip cookies were above average, but a bit on the dry side.Mama Ganache Artisan Chocolates. This SLO chocolate shop was hands down one of the best I've ever been to. Organic, fair trade, local and across-the-board decadant chocolates of all kinds. Not to mention the fact that a huge amount of their selection is vegan! Including caramels, which is not commonly found in vegan form. Best of all is the dark chocolate "SLOchew" - made with dark 70% chocolate, rich vegan caramel, crunchy rice crispies and organic cashews. Amazing. Their website includes an online store, so if you feel like indulging...Eureka! Burger. This lively restaurant and bar in SLO (with other locations in CA and elsewhere in pacific nw) has lots to offer - simply put, good, fresh food and massive beer AND whiskey selections. There was a short wait for a table the night we went, so we headed to the bar area to wait - had a really good beer (New Belgium's Lips of Faith Linday's S'more Porter). We had the tempura green lake green beans (enjoyable - the beans were really tasty, though the light batter didn't have a ton of flavor), san joaquin veggie burger (really tasty, and the zucchini pickles add a nice touch; there is egg in the burger patty, but no dairy) and watermelon salad (also delicious). In lieu of dessert, we opted for a whiskey tasting - yes they offer flights of whiskey! - which was fun in its novelty, and for the chance to sample several different whiskeys. Our server sent over another staff member who purportedly knew a decent amount about whiskey - but that didn't really turn out to be the case, based on descriptions given and what we actually then tasted. One or two were decent, but nothing was particularly striking. For proper recommendations or guidance, I'd recommend walking over to the bar and seeing if the actual bartender may be able to help more effectively.Novo. Went to this charming restaurant at the recommendation of good friends, and had a wonderful experience. Thanks to numerous heat lamps, there's outdoor creekside seating on a pretty large deck-like area behind the restaurant - it was a crisp night when we went, but the warmth from the heaters more than dissipated the chill in the air. And we tend to take advance of eating outside whenever possible and convenient. The tofu lettuce cups were a particularly memorable dish well worth getting!Bliss Cafe. This all-vegan cafe is open for lunch and dinner, and we sat outside amidst falling leaves for a delicious lunch. We shared a sandwich with tempeh, avocado and other veggies as well as chili dogs - which really were vegan hot dogs covered in a sort of warm black bean salsa - not exactly what I'd call "chili", but really tasty regardless. They have a great and varied menu, including raw items (desserts too) and juices and smoothies. I wish every town had a place like this.Luna Red. Broad, fresh tapas menu with a great beer list and plentiful outdoor seating (with strong heatlamps - and also an outdoor seating area around a sort of gas fire pit as well as an outdoor bar).Shell Beach Brewhouse. We checked out this very recently opened tap house and restaurant at the recommendation of a local; it's a pretty snazzy joint, especially for a tiny slip of a beach community in between Avila and Pismo. We waited almost an hour in the crowded bar for a table, fortunately having the good luck and position of being able to snag two barstools. There are . Once seated, we were excited to soon discover that the food exceeded expectations. Had the house-made ono kettle chips, garlic and truffle style (an addictive pile of garlicky and truffley heaven), the aloha ahi poke with butter leaf lettuce cups (if you like tuna, this should be ordered), and a modified brewhouse standard burger (sub in black bean burger - which I think had egg in it - and nixed the cheese, bacon and sauce) which was decently good. This place certainly has above average, modern pub fare and a quality beer selection. While it's a little off the beaten path, being that it isn't in SLO or another more commonly known town or city, it's worth a drink/meal - especially if you're staying in nearby Avila or Pismo Beach.SLO Brewing Company. It isn't always a guarantee that a city's eponymous brewery will deliver on the promise of great beer - but this one truly does. Especially if you love IPAs... one is on nitro, which mellows some of the typical IPA bitterness and makes for a more velvety beer. Equally as good, though for different reasons, as the regular IPA. The oatmeal stout was also quite memorable. We sat at the bar, and had a very friendly bartender who was extremely generous with sample pours - always a huge bonus when at a brewery with so many good things to try! I can see why this place seems to be across-the-board highly reviewed. 

Chipotle-Spiced Lentils & Veggies

Lentils have long been one of my favorite foods (not like I've mentioned that probably a thousand times before already...), and lately I also can't get enough of chipotle pepper - it imparts such a warming smokey heat that really elevates other flavors, and it happens works particularly well with lentils (see Exhibit A here, and consider this recipe Exhibit B!). Combined with fresh garlic and a shallot, gently sauteed and melded with lentils and fresh vegetables, it's all pretty irresistible - and luckily, this happens to be food that's good to fill up on seconds (and then some?)!This dish came together on a weeknight after a long day of work and not wanting to spend a ton of time preparing food. I'll also confess that while pre-made legumes or vegetables don't compare to those that are freshly prepared at home, I used a pre-cooked package of lentils and one of beets from Trader Joe's (both found in the refrigerated produce section). As far as these things go, TJ's is often one of the exceptions to my rule; I think their quality is quite decent.This is a shortcut, easy, one-pan recipe that fulfills those two critical categories: healthy and tasty. And chilled leftovers from the fridge are great for lunch the next day, as is or with some other veggies or a grain mixed in.I'd rather just share the framework for this recipe for chipotle-spiced lentils and vegetables rather than a specific "how to", as it's one you should tweak and make your own based on whatever fresh or leftover veggies / beans/ grains you have on hand to cook. In essence, I started by adding a glug or two of olive oil to a good pan over medium heat, and then 2-3 minced cloves of garlic and one shallot - adding in a gentle shake of dried chipotle pepper just as the garlic and shallots begin to soften. Then in went about a pound of greens (spinach, kale, chard all work beautifully), and a cup or two of roughly chopped mushrooms. Once the greens began to wilt, I added a cup or two of halved small tomatoes, about a cup of cooked beets, and up to two cups of cooked lentils.Whatever you use for main ingredients, remember to taste season as you go - adding more chipotle, cracked black pepper, a pinch of salt, maybe some paprika.One tip for this particular kind of single-pan cooking: use a pan large enough to create vague "sections" where you can sort of designate a spot on the pan for each separate ingredient - understanding of course there will be plenty of overlap (and all should mix together when serving/eating) - but this makes it a little easier to account for different components needing slightly varying cooking times.Spoon into individual bowls or plates for eating, and try adding a bit of Bragg's Aminos on top or some really nice balsamic vinegar. And a touch of a good hot sauce adds a nice kick too. We also enjoyed a small fresh baguette on the side with some peppered and salted olive oil for dipping, and a bottle of red wine.For such simplicity (also maybe because adding a baguette and red wine to just about any meal makes it a bit more French, no?), this still feels deserving of a bon appetit!   

Spiced Lentil Tacos with Pickled Red Onions

Tacos are certainly a year-round food (and one of my favorites), but there's something nice about making them in the summer when you can get some good fresh veggies to really pop as a topping. It's the little things that make a good thing a great thing!Farm fresh crisp red and green leaf lettuce, bright and sweet multi-color mini tomatoes, perfect avocados - so much better than the off-season or bland versions of each. Being that I'm a sucker for anything pickled, I also chopped up some pickled jalapenos (organic! check the labels when you buy a jar - many have gross preservatives and artificial coloring added, so unnecessary - definitely worth buying natural/organic or making your own!) and made some quick pickled red onions (recipe below). And couldn't resist a little Tofutti vegan sour cream on top too. It's funny - I used to be a sour cream fanatic when eating Mexican food. And since cutting out dairy, I really never miss it - a realization that came as a surprise to me. I bought Tofutti sour cream once on a whim to try and see how it was out of curiosity, and found it to be pretty decent. I usually find avocados/guac add enough of a textural creaminess to this kind of food, but once in a while a little Tofutti is a nice add-on too. (end digression)So. We eat a lot of Mexican food for three main reasons: 1) we love it, 2) there are lots of good authentic restaurants in our area, and 3) it's quite easy to have a delicious, satisfying and healthy vegan meal. Go-to simple order: either a burrito or a plate with beans (whole when possible, refried if without lard), rice, guacamole, lettuce, tomato, jalapenos and enchilada sauce. Typically the beans are black or pinto, which is fine by me. But lentils, being one of my absolute favorite foods, make for an amazing, hearty and healthy taco or burrito filler too - though one I have yet to directly encounter in a restaurant.Spicy, seasoned lentils and lots of yummy toppings all wrapped up in a spelt tortilla - this is one for the books!For the Spiced Lentils:What You Need:

• 1.5 c organic green lentils

• 2 large cloves of garlic, smashed and chopped

• 1 small sweet onion, finely chopped

• 1 tbsp olive oil

• 3-4 c vegetable broth (low sodium)

• seasoning to taste (cumin, pepper, chili, cayenne, smoked chipotle)A note about seasoning: Play around with this the spices - types and quantities - and see what your tastebuds prefer. I can't recommend smoked chipotle powder enough! Also, in a pinch, you can use a "pre-made" seasoning packet and doctor it a little if you like - but please only use a packet if you can purchase it at a Whole Foods, Natural Grocer, etc. and look carefully at the ingredient list. Avoid at all costs when it contains all other kinds of garbage (which is what is sold at most grocery stores)!

What You Do:

• In a large pot, heat the oil over medium-high heat

• When hot, add the garlic and onion and saute until soft (about 5 minutes)

• Add the lentils and add seasoning (start with 1 or 2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked chipotle powder), stir to coat and saute for about one minute

• Add 2 cups of the broth, reduce heat to medium and cover; let the lentils simmer

• Stir occasionally; after about 10 minutes, taste the lentils and adjust seasoning as needed

• Add more broth as needed and continue to cook until the lentils are just past firm - you don't want them to have "bite", but don't want them to be complete mush

For the Pickled Red OnionsWhat You Need:

• 1 large red onion, cut in half and very thinly sliced

• 1/2 c water

• 3/4 c apple cider vinegar (try Bragg's!)

• 1/4 c white vinegar

• 2 tsp turbinado sugar

• 1 tsp salt

• 10 whole peppercorns

• 3 whole cloves

• 1 bay leaf (I used dry)

What You Do:

• Add all liquids, sugar and salt into a small pot and bring to a boil

• Add onions and cook for one minute

• Remove the pot from the heat and add the additional seasonings; let sit to cool slightly for 5-10 minutes

• Pour everything into a glass jar

• It's best to let it come to room temp on your countertop, but if you're in a time crunch, put it in the fridge to chill

• These are best enjoyed chilled, so wait if you can until they're good and cold to eat!

And when making these tacos - don't forget your favorite other toppings. As I mentioned before, I chopped: a few cups of red and green leaf lettuce, a pint of mini tomatoes, a bunch of japaleno slices, 1 avocados, and some fresh cilantro. I also had a good habanero salsa and the Tofutti vegan sour cream to add on as well. And wrapped it all up with Rudi's organic spelt tortillas. Go to town! 

Vegetable & Farro Chopped Salad

Spring in a salad! Hearty, healthy, delicious.You can replace the grain with whatever you prefer, and also play around with the quantity and type of vegetables, dressing and herbs included. So many combinations to be tried!Let's get right to it:Recipe: Vegetable Farro Chopped SaladWhat You Need/Do

• 1-2 cups of cooked farro (cook according to instructions, drain, run under cold water, drain)

• 4 cups of chopped fresh vegetables (raw) - grape tomatoes, peeled and seeded cucumbers, mushrooms (I pulsed each in a food processor)

• 1/4 c scallions, finely sliced

• 1 c of cooked fresh peas (boil in water for about 90 seconds, drain, run under cold water, drain)

• 1 c finely chopped cooked beets (the food processor makes this a cinch)

• 1-2 tsp fresh dill, chopped (or another fresh herb)

• A few grinds of pepper and a pinch of salt

• 4 tbsp white wine vinegar, 1/2 tbsp dijon mustard, 2-3 tbsp olive oil (adjust total quantity of vinaigrette to your preference) - whisked together

• Combine all ingredients - minus the beets and dressing - in a large bowl. Toss with dressing, and spoon the beets on top (the beets can also be mixed in, but will turn everything else pink - but won't impact taste!)

• Leftovers will keep wonderfully in the fridge for about two days

Veggie & Hummus Wedges

Food for Life brown rice tortillas (wheat and gluten-free!) are great for wraps, but are even better sliced into wedges and lightly toasted in the oven into a chewy-and-crunchy (around the edges) "chip." Then you can go to town adding whatever you want on top, and the tortilla provides a light base that's supportive enough to not sog or crack beneath your topping of choice. This is yet another example of a "recipe" that's really just one example of infinite possibilities this can serve as inspiration for - and a pretty tasty (and very healthy) one at that!Without formatting this as a formal recipe, here's a basic description what I used and did - take it as a springboard to create your own! I:

• Sliced 3 tortillas (this makes for a light meal for 2, or a good snack or appetizer) into 6 wedges each, placed them in an even layer on a baking sheet and lightly toasted them in a 375 degree oven for about 10 minutes (just keep a close eye on them - they're done when ever so lightly browned around the edges)
• Diced equal parts tomato and cucumber (de-seeding both first), and tossed them with a pinch of salt, black pepper to taste, and a shake of garlic powder since I for once didn't have fresh garlic on hand
• Finely chopped a few handfuls of Trader Joe's Organic Power to the Greens (a mix of baby kale/spinach/chard)
• Spread a dollop of kalamata olive hummus on each tortilla wedge and topped with a scoop of tomato/cuke or greens, and drizzled some balsamic vinegar on top of each wedge
  • I can't get enough of Napa Valley Grand Reserve Cherry Wood Aged - it's thicker, almost like a reduction, and really just perfect

  • 

    I also added some pesto, though I didn't capture that with my camera - check out Basiltop's varieties - amazing!! I discovered them at a Santa Monica farmers market, and we've been devouring the vegan habanero pesto

Oatmeal Chocolate Chip Cookies

Back to basics.I'm always a sucker for a classic - especially when it comes to food. Something simple done fantastically? Yes please.Our oven hasn't been seeing as much activity lately as is otherwise typical in our house, but the other week before a trip away I decided to throw together something sweet, not too unhealthy, and portable. When you have a sweet tooth like P and I both do, you learn to prepare for these things when traveling since most common store-bought sweets are loaded with unpronounceable ingredients, are full of butter, or something else along those lines. So - homemade vegan chocolate chip cookies to the rescue!These come together quickly and easily, and the dough freezes well too - perfect for popping in the oven whenever you're craving a homemade treat, or even for eating raw (that's what happens in our house anyway - cookie dough is a common weakness!).Happy baking! Recipe: Oatmeal Chocolate Chip Cookies*Note: These are vegan as is, and can easily be made gluten free by swapping out the whole wheat flour for gluten free flour and making sure you use gluten free oats (I used Bob's Red Mill Gluten-Free Quick Oats)What You Need:

• 3/4 c whole wheat pastry flour (or gluten free flour)
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• big pinch of salt
• 3/4 tsp cinnamon
• 1/2 cup packed brown sugar
• 1/4 c raw sugar
• 1/8 c maple syrup (the REAL kind!)
• 1/4 applesauce
• 1/4 c coconut oil (melted/liquid)
• 1 tsp vanilla (extract or bean paste)
• 1 1/2 c oats (I used gluten free quick oats, but any kind should do)
• 1-2 generous handfuls of dark chocolate chips

What You Do:

• Preheat oven to 350
• Combine flour, baking soda, baking powder, salt and cinnamon in a bowl and whisk to combine
• Combine applesauce, oil, sugars, vanilla and maple syrup in a bowl and stir well to combineTIPS: If your coconut oil is hard at room temp or if you keep it in the fridge, melt it in a small saucepan over low-med heat. Then, if you use refrigerated applesauce, warm that slightly as well - otherwise the cold applesauce will cause the coconut oil to firm up in pieces in your dough! Which won't ruin the recipe, but it's good to avoid if possible for best results.
• Add the dry ingredients to the wet in thirds, stirring each time to combine
• Stir in the oats and chocolate chips
• Drop rounded tablespoons of dough on ungreased parchment-lined baking sheets and bake for about 15 minutes (give or take), or until lightly golden brownTIP: If your balls of dough stay rounded when baking, use the bottom of a spatula to gently flatten each (can be done while baking, and then before you put the next batches in the oven)

Enjoy!

Creamy Tomato Basil Sauce with Spinach Linguini & Garlicy Spinach

To start, a note on nuts: while nuts aren't low in calories, they have loads of health benefits. Especially cashews (which do happen to be lower in fat than most other nuts) - they are full of heart-healthy monounsaturated fatty acids, including oleic acids, and essential nutrients like copper, manganese, tryptophan, magnesium and phosphorus. It's a fallacy that foods, like nuts, that are high in fat make you fat. Moderate consumption of nuts is actually great for your body in many ways.

I however am of the "keep the nuts out of my baked goods" camp. I enjoy eating a small handful of nuts once in a while, and I love nut butters. But aside from a making cashew-based vegan strawberry rhubarb cheesecake and homemade nut butters, I haven't cooked extensively with nuts in non-traditional ways. Until last week, I hadn't made any attempts at transforming them into a palatable replacement for heavy cream and other similar dairy ingredients in recipes. I think that's probably because even when I ate loads of dairy, I never really craved heavy foods laden with it - like rich, creamy sauces - so it would be relatively unusual that the mood would strike now.

vegan tomato basil cream sauce

But, I was blown away by how easily and deliciously cashews could be made into a vegan cheesecake and have tasted other wonderful things of that nature in restaurants and bakeries - so that combined with a blame on Pinterest (really... I could waste so much time looking at food photos on there, among other things!), I decided I wanted to try and make a savory tomato cream sauce from cashews.I basically followed Oh She Glows' recipe for this vegan tomato basil cream sauce (and her's was adapted from Vegan Yum Yum), except I added a bit more of each ingredient, as well as a few shakes of red pepper flakes for some heat. I also used a combination of tomatoes on the vine and sugar plum grape tomatoes (ripe, flavorful tomatoes are really key). The sauce made enough to generously cover a pound of pasta.Let me tell you - this is GOOD.For the pasta, I cooked organic spinach linguini to al dente doneness - though any pasta (wheat or gluten-free) would work great with this sauce. And, to get some more veggies in the mix, I sauteed a bag of baby spinach (must buy organic when it comes to spinach) in about 2 tsp of olive oil, two cloves of chopped garlic and lots of black pepper, and served the pasta over that.It's an easy dish that comes together quite quickly, and I was surprised at how good it is. If you don't have a nut allergy and want the sweet-savoriness of a tomato cream sauce without the dairy, this is a fabulous way to go!

Simple Super Salad

simple super salad

This Simple Super Salad could also be called Super Simple Salad. Just a few very healthy ingredients to make a wonderful side or main dish - can't beat that!Being that it's January, we're constantly being inundated (even more than usual) with "lose weight / lose weight fast!" articles, commercials, etc. And while weight certainly plays a role in health, I worry that the uber-intense spotlight on it can make it too easy to lose sight of what is really the most important overarching issue: HEALTH.Eating almost exclusively whole, clean foods - predominantly if not completely plant-based - being regularly active, stretching, taking care of yourself mentally and emotionally, and so on - as far as I'm concerned, these are all the essential components to being a healthier you (and ultimately the healthiest you, if you make it a lifestyle and not a "quick fix" temporary change). Chances are if you do these things - especially shift to eating whole foods (e.g., little to no processed), particularly tons of fresh fruits and veggies and preferably raw at least a good amount of the time - your body will reap the benefits both inside AND out.So - here's an easy and delicious salad to help either get you going or maintain your "deliciously healthy & healthfully delicious" eating! Featuring 4 of my absolute favorite foods (that all just so happen to be "super foods"): kale, tomatoes, avocado and garbanzo beans.Recipe: Simple Super Salad (serves 2 as a main dish)What You Need (use organic as much as possible!)

• 4-6 large handfuls of baby kale

• 1 cup halved grape tomatoes

• 1 14 oz can garbanzo beans (rinsed and drained)

• 2 ripe avocados, diced

• lots of ground pepper and a pinch of salt

• the juice of one fresh lemon

• a few tablespoons of olive oil

• Optional: handful of vegan croutons (breaking the no-processed food rule here - but I'm a sucker for vegan croutons that taste great since they're hard to find! I love Fresh Gourmet's Organic Seasoned version. But - if you leave these out, you'll have a fully raw salad.)

What You Do

• Roughly chop the kale and place in a large bowl

• Add in the halved tomatoes, beans and avocados, and toss well

• Add the pepper and salt, and toss well

• Squeeze the lemon juice over the salad as well as a good glug or two of olive oil (about 1-3 tbsp, depending on your preference)

• Toss the salad well and you're ready to go!

• Optional additions: throw in some croutons and mix well; if you want another light flavor boost, add in a tablespoon of a vinaigrette (lately I am loving Brianna's Real French Vinaigrette - all natural with no sugar added and no artificial ingredients!)

Ribollita Soup

green leaf salad

Ribollita Tuscan soup sounds to me sort of like it's name - a stick-to-your-ribs hearty soup, that magically happens to be both deeply satiating yet not in a heavy way. It's also wonderfully healthy - based on whatever vegetables you choose to add in - as most most broth and vegetable based soups are.It's a perfect complete meal in a bowl, especially on a chilly winter night. Or morning, for that matter - which makes me question why soup for breakfast hasn't caught on as a "thing"? And not just a trend, but like a mainstay habit. Yes no maybe??The bread is what really makes this a special soup. At first, the thought of bread stirred into soup didn't sound terribly appealing to me - sog city, right? - but after it cooks in and steeps a bit, much of the bread falls apart to make for an overall heartier, thicker soup consistency. And some remaining bits of mainly crust that soften completely but remain somewhat intact are actually welcome unusual addition to a soup. You most certainly will not end up with a bowl of thin broth with a few bits and pieces floating in it - this is Soup with a capital S. So. You really don't need any other accompaniments with this soup for it to be a completely satisfying meal in terms of taste, fullness and nutrition... but, if you want something on the side, try the simplest salad imaginable: green leaf lettuce, tomatoes, fresh squeezed lemon juice, a drizzle of olive oil, a pinch of salt and a few grinds of fresh pepper. Light, lovely, refreshing, healthy!Make a big pot so you'll have leftovers - it is perhaps even better on day 2 and 3 (even chilled). Especially with a splash or two (or three) of your favorite hot sauce mixed in!My following recipe is an approximation - I threw this together as I went along with vegetables I had, based on a few different recipes I skimmed over. Use whatever you prefer in a soup, and adjust the liquid quantity as needed.Recipe: Ribollita SoupWhat You Need

• 3-4 cups mixed vegetables, diced (e.g., small sweet white onion, carrot, celery stalk, zucchini, potatoes)

• 2-3 cloves of garlic

• olive oil

• salt & lots of pepper

• crushed red pepper

• dried basil, to taste

• several large handfuls of kale leaves

• 2 14 oz cans of preferred beans

• 1 14 oz can diced tomatoes (preferably no/low-sodium)

• 1-2 cups stale or lightly toasted bread (preferably whole wheat), torn/chopped

• 4 cups vegetable broth (homemade or no/low-sodium)

• 1-3 cups hot water, as needed

• 8 oz can tomato sauce (no/low-sodium)

What You Do

• Heat a large stock pot over medium heat with a few glugs of olive oil, and sautee the garlic for a few minutes

• Add in all of your vegetables and cook for at least 15 minutes, or until everything begins to soften - but watch it carefully as you don't want the veggies to brown

• Add in diced tomatoes, then broth/water one cup at a time - enough to cover all of the vegetables - and season with a pinch or salt and some pepper

• Simmer covered, stirring once in a while

• If much of the liquid gets absorbed, add more broth/hot water

• Note: The soup at this stage should cook for at least 1.5 hours

• Stir in tomato sauce, basil and more pepper and crushed pepper if using - as well as another pinch of salt if needed

• Once the soup tastes "done," stir in the bread pieces and cook until they absorb into the liquid and begin falling apart

• Stir in beans and kale and another 1-2 tbsp olive oil, and cook for at least 15 minutes

• Note: Keep tasting as you go, and adjust seasonings, liquid ratio, etc. to your preferences. You really can't go wrong!

• Serve hot in a big soup bowl - and store leftovers in an air-tight container in the fridge for a few days (and dig in to the soup chilled!)

ribollita soup in a jar

(P.S. Goes without saying, but I'll say it anyway - this ribolitta soup is completely vegan!)

Quick One-Pot Chili & Cornbread

This is officially going to be a soup and stew-filled winter. Add to that a sub-category of chili.I hadn't made chili in ages, but the mood struck last week - perhaps inspired by the onset of some chilly weather - so I decided to try out an idea I've been mulling over for a while: a one-pot chili and cornbread dish.Now, I will preface by saying that I fully understand that chili, like stews, is best when it can cook (er, stew?) for a long time. I opted for the quick(er)-fix version last week though in the essence of time. It hit the spot, but I am sure a longer cooking time would allow for a fuller depth of flavor to develop. Just something to keep in mind and/or manage expectations when it comes to a quicker-style chili like this!That being said, it's nice to you know you can throw together a tasty - and SUPER healthy - chili relatively fast in one evening, and if you make it in a pan that is good both on the stove-top and in the oven (e.g., cast iron), it goes from one to the other seamlessly. The cornbread topping is like a savory literal and figurative "icing on the cake"!Consider this recipe more of an approximation. Play around with the spices to your liking, and if you have other vegetables lying around, add them as well/instead - and just adjust the liquid content and seasoning as needed. Here's what I did:Recipe: Quick One-Pot Chili & CornbreadWhat You Need (translation: what I used) for the Chili

• 1 sweet onion
• 2 cloves of garlic
• 1 medium sweet potato
• 1 small zucchini
• 1 cup (approx) baby portobello mushrooms
• 1 yellow pepper
• 1 can (14.5 oz) diced tomatoes (preferably unsalted)
• 1 can (14 oz) tomato sauce (preferably unsalted)
• water and/or low-sodium vegetable stock, as needed
• cumin, chili powder, cayenne pepper, salt & pepper - all to taste
• 2 cans of beans (I used the Simple Truth organic tri-bean blend sold at Fry's - their organic offerings have been getting much better lately!)

What You Need for the Cornbread

• 1 c cornmeal
• 1 tsp baking powder (note: if you don't live at a high elevation, you might want to up this to 1.5 tsp)
• big pinch of salt
• big pinch or turbinado sugar
• 3/4 c unsweetened coconut milk
• 1/8 c unsweetened applesauce
• 1/8 c canola oil

What You Do

• Finely dice all veggies and very finely chop the garlic.
• Heat a large oven-proof pan (e.g., cast iron) on the stove over medium heat and add a glug or two of olive oil (told you this recipe includes very precise measurements...)
• Add all of the vegetables (not the canned tomatoes) to the pan and sautee for at least 15 minutes
• Once the veggies begin to soften (the potatoes will take the longest), add the cans of tomato and seasoning. Try starting with 2-3 tsp cumin, 1 tbsp chili powder, a big pinch of salt, a lot of pepper, and a shake or two of cayenne depending on how heat-tolerant you are!
• Stir and add water/stock if you want to thin the consistency at all
• Bring it to a gentle simmer, and cover - cook for about 20 more minutes (or until potatoes are softening), stirring and tasting periodically and adjusting the seasoning if needed
• Preheat the oven to 400
• In a small bowl, whisk the cornmeal, baking powder, salt and sugar together - then stir in the coconut milk, applesauce and oil until all are thoroughly combined
• Turn the heat off under the chili, and use a spatula to spread/dollop the cornbread mixture relatively evenly over the top of the chili - the chili doesn't need to be entirely covered, but try and keep the thickness of the batter as consistent as possible
• Bake for about 30 minutes, or until the cornbread is golden brown around the edges and starting to crack; it'll be firm to the touch
• Remove from the oven and let it sit for 5-10 minutes before serving... then enjoy!

Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free)

baked pumpkin cranberry oatmeal

If you like oatmeal and you like pumpkin, look no further for your new favorite healthy & delicious breakfast and/or snack! Major food blogger Kath at KathEats.com created this recipe (baked pumpkin oatmeal), which I just modified to be both vegan and gluten-free.After a great tip from a friend a couple weeks back, we stocked up on canned pumpkin from Trader Joe's - it's seasonal, organic, in a BPA-free can, VERY tasty and being that it's from TJ's, comparatively very cheap. So this recipe was a great reason to dip into the many cans in our pantry!You can eat these bars as is in hand, in a bowl with your (non-dairy!) milk of choice, on a plate with some stewed or fresh chopped fruit, or a drizzle of your favorite nut/seed butter, some grated coconut... many possibilities!They are very healthy and satisfying, and would be a beloved staple in many kitchens. I'd think these might also be a particularly great thing to make if you have kiddos, either for breakfast - especially if breakfast is needed on-the-go - or a good snack.Keep on reading for the recipe!Recipe: Baked Pumpkin-Cranberry Oatmeal Bars (Vegan & Gluten-Free!)Modified from original recipe by KathEats.comWhat You Need:

• 2 cups gluten-free oats (such as Bob's Red Mill)

• 1 tsp baking powder (use 3/4 tsp if you live at a high altitude)

• pinch of salt

• 1/4 unsweetened applesauce

• 1 generous cup of pumpkin puree

• 1 tsp cinnamon

• 1/2 tsp pumpkin pie spice (or add more cinnamon, or nutmeg, ginger, etc.)

• 1.5 c unsweetened coconut milk (such as SoDelicious)

• 1 tsp vanilla

• 1/3 c unsweetened dried cranberries (or your dried fruit of choice... or dark chocolate if you want to get a little crazy...)

• 1-4 tbsp brown sugar, divided (optional)

What You Do:

• Preheat your oven to 375 (go up to 385 if you live at a high altitude)

• Whisk all dry ingredients (minus brown sugar) in a medium mixing bowl

• In a separate bowl, whisk all wet ingredients and 1-3 tbsp brown sugar if using, and then stir in dried cranberries

• Stir the wet ingredients into the dry until completely combined

• Line an 8x8 baking pan with parchment paper and/or grease with Earth Balance

• Bake on the middle rack for 30-35 minutes

• Allow to cool completely in the pan, and then cut into squares - store them in individual plastic baggies or an air-tight container on the counter or in the fridge - I think they taste great at room temp, chilled, or re-heated in the oven!

Loving Lovin' Spoonfuls Vegan Restaurant in Tucson, AZ

Found more deliciousness in Tucson last weekend at the cozy & casual Lovin' Spoonfuls!This restaurant focuses on making the comfort food you love, except healthier and 100% vegan.When we stumble upon restaurants like this, we tend to over-order - and why not, right? We started out with the "beer battered brat bites" and also had a bottle of the Pircas Negras Malbec (organic Chilean) wine... at $18, it was kind of hard to resist and was a pretty decent bottle at that. The service was great, and another bonus was the small green salad that came with the entrees we ordered - atypical of an order-at-the-counter restaurant. The salad was simple and good, with a very delicious homemade sesame-dijon dressing.We had the "('beef') stroganoff supreme" and the "old country lasagne," both of which were fantastic. I asked about the "ricotta" in the lasagne - turns out it's made in-house with a firm tofu base. Could have fooled me! I need to try and make that myself.Stuffed as we were by meal's end, the dessert options were too enticing to overlook - so... naturally... we got a piece of the chocolate fudge cake and the chocolate chip cake to go which shockingly lasted us 2 days. Both were so good... I am really hoping to get my hands on the recipes!{Mini-Soapbox Moment: Honestly... the more vegan things I try, like cakes for example (using that as an example since vegan baking seems to get a harsher rap than cooking) - be it from a proper bakery/restaurant, my kitchen, or an adept friend - the more I am completely convinced that eggs/dairy milk/butter are so nonessential to making creations that are absolutely incredible (as good as if not better than a non-vegan counterpart) both in the flavor and texture departments. So why not, right?? Even for us predominantly but not quite 100% plant-based eaters, when there are easy ways to replace typically-used animal products - and at no sacrifice to flavor or texture - it feels like a no-brainer to do it!}Even if you're not in the Tucson area, I recommend taking a look through Lovin' Spoonfuls' website - at the menu (perhaps for inspiration in your own kitchen!), at the "My Story" section (owner Peg Raisglid details her interesting journey from chemist to restaurateur, omnivore to vegan), and at the "Veggie Info" section (here you'll find well-researched/sourced information on the nutritional quality of a plant-based diet).

Cafe Desta: Ethiopian Restaurant in Tucson, AZ

We are in Tucson, and it's my first time here (for that matter, it's my first time anywhere south of Phoenix in AZ). I spent some time researching local food before we arrived, and one place I stellar review after stellar review about was Cafe Desta, an Ethiopian restaurant. We went there tonight, and it was phenomenal. SO good that I couldn't wait to write about it (and real-time-ish posts are a rarity around here!).It's a simple but cute little place (check out an interior photo on their website) in what doesn't seem to be a tremendous a neighborhood (though it was dark when we arrived and since I don't know this city, it isn't really fair of me to judge... so take it as an observation with a grain of salt!).That's the plate we shared. There's a menu option to share 5 of the vegan dishes, so we had misr, kik, kosta, azifa and one other that is not currently listed on their online menu - and it also happened to be the most exceptional of the 5, though all were so delicious. An incredible combination of various lentils, peas, spinach, and aromatic herbs and spices on fresh, light and spongy injera to soak up every bit... yum. Apparently there's something in/about that particular dish - the one I can't remember the name for - that has what sounds like an Ethiopian-equivalent of "umami" - some indescribable yet delectable flavor that elevates it to another level and makes you crave it the more you eat it.Even the salad was superb - it had lemon, salt and pepper on it (and maybe a whisper of vinegar or oil?) - and was just so crisp, fresh and refreshing. You know a restaurant is doing something right when chopped lettuce and tomato even has a "wow" factor!I should have taken an "after" photo - there were a few scraps of injera left on the plate and that was it.The food was such a great balance between simple and complex. The ingredients are clearly all very fresh and expertly prepared with care; you can really taste every ingredient - be it lentil, pea, spinach, or a spice; there is a wonderful depth and uniqueness of flavor in each dish; yet, talk about simple ingredients and preparation - beans/veggies and spices (not to diminish from the unique blends used in Ethiopian cooking) is what it comes down to, and so much flavor is coaxed out in each dish.The restaurant also makes, jars and sells "Awaze" - a fermented chili paste blended with an array of spices - that is a base in many of their dishes. We were cautioned against its heat, and told it's especially good with breakfast food, particularly hash browns. At $4.99 for 7 oz, we couldn't resist buying a jar! Can't wait to try cooking with it.Everyone we encountered working there - I think 2 of whom were owners - were lovely and genuine. I can't recommend this place enough for anyone and everyone! We may just have to make a return trip ourselves before leaving town... 

Healthy* Funfetti Chocolate Chip Blondies

So. I need to preface by saying that I have slight qualms calling a dessert that isn't, say, whole fruit, truly "healthy"* - but this blondie recipe is certainly MUCH better for you than its typical counterpart. And relatively speaking as far as baked desserts go, it probably can be qualified as fairly healthy, or at least not terrible for you (the sugar content might give you pause, but again - consider the alternative recipes/nutritional info of other blondies and it isn't a fraction as bad!).It's vegan AND gluten free, and kind of addictive. Which makes the fact that these are nutritionally pretty decent even better, so eating more than one isn't a bad overload on your system. These are very moist, thanks to the garbanzo bean base (yes beans!). I slightly adapted the recipe from the always creative Chocolate Covered Katie - click through for her full recipe for these vegan and gluten free blondies. The changes I made are as follows:

• I used 1/2 cup gluten free quick oats (Bob's Red Mill brand) where oats/flax are indicated (regular oats would certainly work fine)

• I used 1/2 tsp baking powder (a good change to make it baking at a high altitude)

• I used 2 tbsp of unrefined virgin coconut oil and 2 tbsp Earth Balance vegan baking sticks (instead of peanut butter)

• I added a pinch of cinnamon to the batter

• I used vanilla bean paste (Nielsen-Massey is current favorite brand)

• I tossed some rainbow sprinkles on top of the batter once it was in the pan so they'd settle in a bit while baking. Next time I might stir them in before panning the batter. More "funfetti" effect that way :)

I do think next time I might also add in some flax meal or EnerG egg-replacer (maybe the equivalent of 1/2 - 1 egg) so that the batter has a little more binding to it - I found the baked blondies fall apart a little easier than ideally desirable - but that didn't impact how good these taste or negatively impact the texture. If I have better luck with that next time, I will repost!It's an extremely easy recipe to make - gotta love it when your food processor is the only "mixing bowl" you need - and it tastes great AND fits many dietary preferences/restrictions. At a time of year when you may be baking more than usual either for guests at your place or when visiting friends or family for holiday festivities, it's a great recipe to have in your back pocket!

Honey Cinnamon Apple Butter

Apple butter. Autumn-in-a-jar, honeyed-cinnamon apple butter.

jar of apple butter

apple butter recipe steps

white honey & cinnamon

Let the Edible DIYs continue with a way to put fall's bounty of apples to great use (though this isn't such a bad idea either). To make apple butter, the only necessary ingredient is apples. A lot of them (preferably). Anything else is superfluous - in a good or bad way, depending on what it is. Good = cinnamon, vanilla, honey or other natural flavorings. Bad = cups and cups of added sugar. So unnecessary.And it's a very low-effort recipe that produces wonderful results. In the simplest of terms:Apples cook down in a slow cooker/ crock pot for a few hours, get pureed in a blender and then cook down some more, transforming from applesauce (which is pretty tasty itself - who needs Motts?!) into a thick, smooth, lightly sweet-yet-tart deliciousness that is, in a word, lovely.As I said, this can just be made with apples and apples alone - whatever kind(s) you like - but I decided to add in a little cinnamon and some white honey.Any honey will do, but this Rare Hawaiian Organic White Honey is some special stuff. The best way I can describe it is if velvet were to be a taste and texture, it would be this honey. Ridiculous. Especially eaten off of a spoon. But, I digress...Read on and get the recipe (which is easily vegan - though to make it TRULY vegan, you'll want to omit the honey or replace it with perhaps agave) for Honey Cinnamon Apple Butter.Recipe: Honey Cinnamon Apple ButterWhat You Need

• About 5 lbs of apples (I used a combination of granny smith and pink lady this time to get some tartness and sweetness)

• 1/8-1/4 c honey

• 1/4-1/2 tbsp cinnamon

• a few squeezes of fresh lemon juice

What You Do

• Core and slice apples into large chunks, and put into slow cooker/ crock pot; add a couple of squeezes of fresh lemon juice

• Cook apples in slow cooker/ crock covered on high for about 3 hours, stirring every 15-30 min or so (it'll help prevent the apples from sticking at the bottom, and keep the heat distributing evenly; note that cooking time will vary depending on how hot your cooker is)

• Once the apples are very soft and mash apart easily, transfer the mash into a high-speed blender or a food processor (depending on the size of your appliance, you may need to do this in several batches)

• Puree the apples until smooth

• Pour the pureed apple back into the slow cooker/ crock and stir in cinnamon and honey, to taste

• Cook on medium, covered, for 3-5 hours or until it has reduced to a much thicker consistency; it'll be darker in color as well

• Cool and save in jars or other air-tight containers in the fridge for a few weeks, or can to preserve even longer!

(Vegan) Apple Bundt Cake & (Vegan) Vanilla Bean "Cream Cheese" Frosting

slice of vegan apple bundt cake with vegan vanilla bean cream cheese frosting

Got apples? 'Tis certainly the season for them, which happen to be one of my favorite foods (when super fresh and crispy, that is... when an apple crosses into mealy terriroty, it quickly becomes one of my least favorite foods). In September, we were treated to a wonderful meal at our friends' home to celebrate Rosh Hashanah, a holiday for which apples are very significant. I baked and brought an apple cake - completely vegan - for dessert. It was a first attempt at this recipe, and it turned out much better than I expected... one of those times when I assumed the worst in recipe-testing, but was fortunately proven wrong - for the best - by the end result. It was light, sweet but not overly so, moist and full of rich, cinnamony apples.The chunks of apple are kicked up a notch by sauteeing them first in a little Earth Balance or coconut oil, brown sugar and cinnamon. They tenderize and become so flavorful, and bake very nicely into the cake. It is by no means a cake only for Rosh Hashanah (though it's worth noting that like all vegan desserts, which are inherently dairy-free, it works well for those who keep Kosher and are omnivorous because it can be served as part of a milk or meat-based meal) - it's worthy of making anytime you want to put some apples to delicious use!I also made a last-minute vegan vanilla bean cream cheese frosting that didn't have enough time to sit, so I didn't bring it to our hosts' house, but we tried it later on both on the cake and via spoon... and the next day, and the day after that... and it was REALLY good.I used Trader Joe's vegan cream cheese (I love the "This is Not a Tub of Cream Cheese" package labeling) as the base. Based on what I've read online, people seem very divided over brands of vegan "cream cheeses"... certainly if something has a funny or bad taste, regardless of what it is, it's a no-g0, but at the same time I don't think you can eat a vegan cream cheese and expect it to taste exactly like the real thing. Not going to happen. Just find what suites your taste buds best as a happy alternative, not a direct/exact replacement or replication.I'm still making a few minor tweaks to the cake and frosting recipes, so I'm not posting either yet. But - if you have an overabundance of apples, as many people seem to this time of year - or if you're just in the mood for it - email me and I'll send it to you!

DIY Whole Grain Dijon Mustard

And now for DIY recipe numero uno.I lurve mustard. All kinds, and the spicier the better. The kind of spice/heat from mustard seeds is one of my favorites - similar to wasabi - I love that sinus-clearing, head rush of heat versus a mouth-scalding burn (which I used to not be able to tolerate at all, but have actually come to love flavorful hot peppers that do that too!). Grocery store chains and local markets usually have a great variety of mustards to buy, but when browsing the spice aisle of the new-ish Natural Grocers store here in Prescott, spotting yellow and brown mustard seeds at a crazy low price made a lightbulb go off over my head... make mustard from scratch!So simple, so worth it. This is a super basic recipe. So much so that I am not sure if this even meets true "recipe" qualifications - it's that minimalistic. I played around with ingredient ratios, and this seemed to balance out the best. The mustard is spiciest right after the preparation process is complete, and I know the spice factor can mellow out over time... but just wait and see if you can make the mustard last long enough to get to that point (we haven't). A good, grainy dijon mustard is such a great, multi-purpose kitchen staple - mix it into vinaigrettes, use it as a marinade, spread it on sandwiches, dip veggies and pretzels into it (highly recommend Trader Joe's pumpernickle variety) - you'll use it up in no time. Make some and keep it for yourself, and make extra to give as a gift for a mustard-loving pal.Homemade pretty much always wins, and certainly when it comes to a whole grain dijon mustard, homemade / DIY takes the cake!Recipe: DIY Whole Grain Dijon MustardWhat You Need:

• 1/2 c dry white wine
• 1/2 c good white wine vinegar
• 1/4 c brown mustard seeds
• 1/4 c yellow mustard seeds
• a few grinds of black pepper
• 1/2-1 tsp salt

What You Do:

• Mix all ingredients in a small jar or bowl
• Cover container with plastic wrap to seal
• Let covered container sit on your counter (not in direct sunlight) for 2 days - you'll notice that the seeds will absorb the liquid
• Pour mixture into a small food processor, and grind/blend to desired texture - leaving some grainy-ness is best!
• Store in an airtight container in the refrigerator (I think it should keep for at least a few weeks)

  

Let Your Fruit Flag* Fly!

Speaking of World Vegetarian Day / Vegetarian Awareness Month - our afternoon yesterday was veggie-filled. We were fortunate enough to get an up close and personal tour of a local friend and Thai-restaurant-owner's home garden, which was pretty spectacular and gave us major plant envy. He was even so incredibly kind as to send us away with a very generous sample of some of his 14+ tomato varieties (many heirloom), as well as several Thai and other hot peppers, some Italian plums, concord grapes, an heirloom spinach, and more:

(*hence the title of this post... the way all of the produce looks in this photo from how we laid it out made me think of a flag!)

The yellow tomatoes in the center of the photo are particularly interesting - their skin is soft and a little fuzzy, like a peach - we'd never seen that before. The spinach was also really unique - we took a bite and could only describe it as "super spinach" - it's a thicker, denser spinach than the typical variety, with more flavor and substance. It was also my first time tasting a fresh concord grape... OH my. Absolutely and immediately one of my favorite fruits. Now, to try and grow some ourselves...And what's in this photo just touches on what his garden grows - there's also chard, apricots, blackberries, tons of herbs (Thai basil!), and lots more. It was very inspiring! We are in the process of planning how to improve and expand what we're growing at home.So naturally we had to put some of these amazing veggies to use for dinner last night. I threw together a variation on this Simple Summer Heirloom Tomato Fusilli.I used a few different tomatoes from the above photo, as well as some yellow grape tomatoes we already had. Heated a little olive oil and some leftover dry white wine (Berger - one of our favorite Gruners) in a pan, and tossed in a few tablespoons of chopped shallot and garlic. Oh but not just any garlic - elephant garlic!:Look at the size of it! I photographed it in my hand for a point of reference. I've never cooked with it before...  needless to say 3/4 of a clove goes a long way (and this is coming from a garlic lover). I haven't yet researched how it differs from regular garlic other than in size, but if I had to guess I'd say it might be a little milder.Once the garlic and shallots softened and became nice and aromatic, and the alcohol from the wine burned off, I added some lemon zest, lemon juice, a full bag of baby spinach, and the tomatoes. I also added some chopped jalapeno (from our garden) and some thinly sliced Thai chili pepper for a kick of heat, as well as a sprinkling of sea salt and a bunch of ground pepper. And a few handfuls of basil from our garden.For pasta, I used remnants from two boxes: a bit of our favorite long fusilli and and also a little gemelli. I tossed the pasta with the "sauce" once it was al dente, and then I added some fresh arugula to the bowls we ate out of for some crunch and additional veggie bulk. I love recipes like this, because it's barely a recipe at all - you just use what ingredients you have and go off of your own taste preferences, and throw something together. It was a great light dinner.