Evie's Oil-Free Granola (Vegan)

3 C. gluten-free rolled oats

1-2 C. raw nuts

1/2 desiccated or shredded unsweetened coconut

1 Tbsp. chia seeds

1/4 C. coconut sugar (or other dry sweetener of choice)

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 C. aquafaba*

1/4 C. maple syrup (or other liquid sweetener of choice)

1 tsp. vanilla extract (optional)

1/4 C. dried blueberries or other dried fruit of choice

1) Preheat oven to 325 and line baking sheet with parchment paper.

2) Combine oats, nuts, coconut, chia seeds, coconut sugar, salt, and cinnamon. Stir well.

3) Add aquafaba (chickpea brine) to stand mixer and whip into loose peaks (usually 5-10 minutes). You can add a little cream of tartar to help the peaks form if it's not working well after 5 minutes.

4) Add maple syrup and vanilla (optional) to the aquafaba and beat for 30 seconds more. Fold the mixture into the dry ingredients to coat.

5) Spread the mixture evenly onto parchment-lined baking sheet(s) and bake for 25-35 minutes, until fragrant and deep golden brown. Stir halfway and rotate the pan to ensure even baking.

6) Let cool completely, then add dried fruit (optional) and toss.

7) In a container with an airtight seal, it should keep for 2-3 weeks at room temperature. You can store in the freezer for 3-4 months.

The original recipe if from the Minimalist Baker.

*Aquafaba is chickpea brine, or the liquid drained from a can of chickpeas.

Autumn Harvest Broccoli Soup (Vegan)

2 large onions, diced

2-3 russet potatoes, diced

1 C. carrots, diced

1 bulb garlic (10 cloves or so), minced

1 C. raw cashews

2 quarts vegetable broth

1–1.5 C. nutritional yeast

1.5–2 tsp. paprika

1.5–2 tsp. ground mustard

1 Tbsp. white miso paste

SPG (salt, pepper, garlic salt)

1 large butternut squash, baked and scooped out of skin

1 can organic pumpkin

1 large bag broccoli florets (or two heads)

Vegan cheese and roasted pumpkin seeds (optional, for garnish)

1) Bake the butternut squash at 400 degrees until tender*. When done, you will scoop out  the squash and set aside. 

In the meantime, prepare the rest of the soup:

2) Sauté onion over medium heat in a large pot with a little vegetable broth or water. 

3) Add potato, carrot, garlic and cashews and sauté for another 2–3 minutes, stirring frequently.

4) Add vegetable broth and bring to a boil, then simmer, covered, until vegetables are fork tender (10 minutes or so).

5) Transfer all broth ingredients to Vitamix and add nutritional yeast, paprika, ground mustard powder, miso paste and salt and pepper. Blend until smooth—be careful, as there will be steam!—then return to the pot. 

6) Stir in the canned pumpkin and butternut squash. Add more vegetable broth if soup is thicker and "creamier" than you would like.

7) Toss in the broccoli florets, and cook for 3-5 minutes on medium heat until broccoli florets are tender. Taste and season with SPG as needed.

8) Top with roasted pumpkin seeds and vegan cheese, if desired.

*Baking the butternut squash: Halve it, scoop out the seeds, and place the two halves face down on a baking sheet with parchment paper and a little water. Bake until tender at 400 degrees—at least an hour or so.

NOTES: This can be made as a vegan broccoli "cheese" soup by just leaving out the squashes. Also, I sometimes add some cooked chickpeas or cannellini beans for added protein.

Cheri’s Brown Rice Porridge (Vegan)

Received this recipe as a text from my friend Cheri. Always appreciate vegan options that are tried and true. Enjoy!

1/2 c almond milk

1 date cut up, or more to taste

1 apple, peeled and cut.

1 tb nut butter

2 c cooked br rice.

1/2 ts cinnamon 

1 ts maple syrup (opt)

Simmer milk, nut butter, apple, date until apple is soft. Just a few minutes.  Add brown rice. 2 more minutes.  Add cinnamon,  a little water or nut almond milk as desired.

I LOVE IT

Evie's Chick-un Salad (Vegan)

1 8-oz. can chickpeas, drained (and, optionally, rinsed)

2 stalks celery, finely chopped

3 green onions, thinly sliced

1/4 C. finely chopped dill pickle (Bubbie's brand has good probiotics!)

1/4 C. finely chopped red bell pepper (or other colored pepper)

2-3 Tbsp. vegan mayonnaise

1 clove garlic

1 1/2 tsp. yellow mustard

2 tsp. minced fresh dill (opt)

1 1/2 - 3 tsp. fresh lemon juice, to taste

1/4 tsp. fine sea salt

freshly ground black pepper

toasted bread, cracker, tortillas, or lettuce, for serving

1) In a large bowl, mash the chickpeas with a potato masher until flaky-chunky in texture.

2) Stir in the celery, onion, pickle, pepper, mayo, and garlic until combined.

3) Stir in the mustard and dills (if using) and season with lemon juice, salt, pepper to taste.

4) Serve.

NOTE: For a different flavor, Evie makes this sometimes with just mayo, sweet bell pepper, curry powder, and raisins.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Cheri's Kale Salad with Roasted Chickpeas (Vegan)

2 15-oz. cans chickpeas, drained (and, optionally, rinsed)

5 Tbsp. EVOO (or substitute with natural vinegars and citrus juices)

2 tsp. ground cumin

2 tsp. paprika

salt and pepper (generous)

16-oz bag kale, de-stemmed and trimmed

1/2 C. pine nuts (or sliced almonds)

1/2 C. sun-dried tomatoes, thinly sliced

4 scallions, white and light green parts only, thinly sliced

2 medium cloves garlic, grated (about 1 tsp.)

2 Tbsp. juice and 1 tsp. zest from 1 lemon, plus more juice as desired

1/2 tsp. hot sauce such as Frank's

2 tsp. sherry or red wine vinegar

1 C. fresh cilantro leaves, roughly chopped

1 C. fresh mint leaves, roughly chopped

1 C. cooked quinoa

1 C. shredded/shaved carrots

1) Preheat oven to 350 degrees. Line a rimmed baking sheet with paper towels. Drain chickpeas well, then spread chickpeas on top of paper towels and roll around under your hands to thoroughly dry. 

2) Transfer dryish chickpeas to a large bowl. Season to taste with salt and pepper and the cumin and paprika. Line baking sheet with parchment paper and spread chickpeas over it, then transfer to the oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture. Begin checking every ten minutes after 30 minutes of roasting. (Do not go longer than 1 hour.) Remove from oven and let cool slightly.

3) Meanwhile, add kale to now-empty chickpea bowl. Remove stray stalks and stems. Add 1 Tbsp. olive oil (or use natural vinegars and citrus juices) and salt and pepper, and massage the kale until well-coated and softened. Set aside at room temperature.

3) Place pine nuts (or almonds) in a skillet and transfer to a lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.

4) In a medium bowl, combine sun-dried tomatoes, scallions, garlic, lemon juice, zest, hot sauce, vinegar, and remaining oil (if using) or vinegar/citrus substitution. Season with salt and pepper and stir well with a fork.

5) Add the quinoa, combine all ingredients, and toss well.

NOTES: 

* This is delicious served with a large fruit salad and/or a nice minestrone-style vegetable soup.

* Chickpea brands vary wildly in how successfully they roast—we love Goya.

This recipe is heavily modified from this original at Serious Eats.

Evie's Peanut Stew (Vegan)

1 medium sweet onion, diced

3 cloves garlic

1 red bell pepper, diced

1 jalapeño, seeded and diced (opt)

1 medium sweet potato, peeled and chopped into 1/2-in. chunks

1 (28-oz) can petite diced tomatoes, with the juice

salt and pepper

1/3 C. natural peanut butter

4 C. vegetable broth (plus more as needed)

1 1/2 tsp. chili powder

1/4 tsp. cayenne pepper (opt)

1 (15-oz) can chickpeas, drained and rinsed (I never rinse them)

2 generous handfuls baby spinach or de-stemmed, torn kale leaves

fresh cilantro or parsley leaves, for serving

roasted peanuts, for serving

leftover cooked rice or quinoa (opt, but delicious)

1) "Dry sauté" the onion and garlic (adding just enough water to prevent sticking or deglaze after sticking over medium heat until the onion is translucent.

2) Add the bell pepper, jalapeño, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3) In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and cayenne (if using).

4) Cover the pan with a lid and reduce heat to medium-low. Simmer for 10-20 minutes or until sweet potato is fork-tender.

5) Stir in the chickpeas and spinach and cook just until wilted. Season with salt and black pepper to taste.

6) Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Corn on the Cob (Vegan)

Two easy ways of making corn on the cob, both delicious!

Cousin Holly's Version:
1) Leave the corn in the husks and place on a cookie sheet.

2) Bake in the oven at 350 degrees for 30 minutes.

It will be wonderfully crisp tender and so much easier to peel and husk. Never waxy or overdone again!

Grampa's Grilled Corn

1) Peel and husk the corn. 

2) Place it on the grill with whatever else you're grilling until it is done. Yum!

Stuffed Acorn Squash (Vegan)

3 acorn squash, medium

3/4 C. quinoa, dry

1 1/2 C. vegetable broth

1 apple, large

2 stalks celery

1 onion, small

1/2 C. cranberries, fresh or frozen (opt)

8 oz. cremini mushrooms (or a wild forest blend)

3 cloves garlic

1 tsp. sage (preferably fresh)

1 tsp. thyme (preferably fresh)

1/2 tsp. cinnamon

1 tsp. sea salt

freshly cracked pepper

your favorite legume or crumbled walnuts (optional, but nice if serving as a main dish—I add lentils and walnuts or pine nuts)

1) Preheat oven to 425 degrees. 

2) Cut the acorn squash horizontally in half. Before doing so, make sure the two halves will each "lie flat" when placed on the baking dish like bowls. If not, you will have to remove a small slice, just enough to let it lie flat but not enough to put a hole in the bottom of the "bowl." Scoop out the pulp and seeds, reserving the seeds for later roasting. 

3) Sprinkle the inside with SPG and roast, flat edge down, for 30-45 minutes or until fork tender. Rotate pan once for even cooking, turning the squash "bowl" side up toward the end of the cooking time.

4) Cook the quinoa in vegetable broth for yummy flavor. When done, set aside while you sauté everything else.

5) Sauté the onion, celery, and apple until just beginning to soften, about 5 minutes.

6) Add the rest of the veggies and spices and sauté until tender, maybe 5 minutes more. If the veggies begin to stick, deglaze with a little white wine or veggie broth.

7) Remove from heat and add the cooked quinoa (and legumes, if including). Combine well and taste for seasoning.

8) When the squash is fully roasted, fill with the stuffing mixture using a large spoon. Bake 10-15 minutes until quinoa is slightly crispy and all is heated through.

NOTE: These freeze well (stuffed but not yet cooked for the final few minutes). To reheat, thaw them, then pop them covered into the oven for 10-15 minutes to heat through.

Yummy Oil-free Garlic Hummus (Vegan)

1-4 cloves garlic (to taste)

2 cans organic chickpeas

1/2 C. tahini

1/2 C. lemon juice (2 lemons or so, freshly squeezed)

1 tsp. sea salt

10 drops Tabasco sauce

Water, to thin to desired consistency

1) Process the garlic cloves in the food processor first, then add the remaining ingredients and process until well combined (maybe 2-3 minutes).

2) Serve with raw veggies or crackers.

This recipe is from the Oh She Glows cookbook, slightly modified from this online version.

Tofu Ground Beef Substitute (Vegan)

1-2 blocks firm (or extra-firm) organic tofu, drained and pressed

Spices to suit your recipe

1) Preheat oven to 400 degrees and line baking dish with parchment paper.

2) Crumble or grate the tofu into very small, ground-beef like pieces, and season to suit your recipe's flavors. 

For instance, if you're making Mexican, use:

chili powder

cumin

garlic powder

onion powder

paprika

sea salt

pepper

tomato sauce or paste

nutritional yeast

3) Stir very generously into the tofu crumbles until they're coated well. 

4) Bake on parchment paper at 400 degrees for 25 minutes. Lift parchment paper to "stir" and evenly disperse the crumbles over your pan, then cook for 20 minutes more, or to desired texture. 

5) Add to recipe, using as you would ground beef.

NOTE: Baking the tofu longer will lead to a crispier, more meat-like texture. If it isn't cooked to crispy, it can seem mushy once it is in your sauce or recipe.

This recipe is based very loosely on this original one, from plantyou.com

Indian Lentil Cauliflower Soup (Vegan)

1 large onion, diced

2-3 large cloves garlic, minced (I use more)

1 Tbsp. minced fresh peeled ginger

1–2 Tbsp. curry powder, to taste

1 1/2 tsp. ground coriander

1 tsp. ground cumin

6 C. vegetable broth

1 C. uncooked red lentils

1 medium cauliflower, chopped into bite-size florets

1 medium sweet potato, peeled and diced

2 large handfuls baby spinach

3/4 tsp. sea salt, or to taste

freshly ground black pepper

chopped fresh cilantro, for serving (optional)

1) In a Dutch oven, water-fry the onion and garlic, sautéing until translucent (5-6 minutes).

2) Stir in the ginger, 1 Tbsp. of the curry powder, coriander, and cumin, and sauté 2 minutes more, until fragrant.

3) Add the broth and red lentils and stir to combine. Bring to a low boil, then reduce heat and simmer for 5 minutes more.

4) Stir in cauliflower and sweet potato. Cover and reduce heat to medium-low. Simmer for 20-25 minutes, and cauliflower and sweet potato are tender. Season with salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

5) Ladle soup into bowls and top with cilantro, if desired.

NOTE:

The first time I made this, I accidentally missed the timer and cooked it to death, so I added some chickpeas and upped the Indian seasonings and served it like a curry over rice. I really love it that way, too!

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Roasted Cauliflower and Black Bean Tacos (Vegan)

This recipe is absolutely delicious and enjoyed even by those who are not vegan. It was really intimidating the first time I made it, but it got easier every time and now it just seems like second nature. Don't decide it's too much trouble, because it really isn't, and it's so worth it!

Prepare the ROASTED CAULIFLOWER as follows:

1 large head cauliflower, chopped into large bite-size pieces

4 medium garlic cloves, minced

1 tsp. each of ground cumin, kosher salt, and paprika

1/2 tsp. each of crushed red pepper flakes, cracked black pepper, ground turmeric

2-3 Tbsp. olive oil (I use tahini instead)

1) Preheat oven to 450 degrees.

2) Combine the spices.

3) Toss the cauliflower in the tahini to lightly coat, then sprinkle with spices and stir to coat evenly.

4) Line baking sheet with parchment paper, then place cauliflower in a single layer on the sheet. Roast for 20-30 minutes to desired tenderness and browning. "Stir" at least once by lifting the parchment paper and moving the cauliflower around during cooking.

As the cauliflower cooks, prepare the BLACK BEANS as follows:

1 medium onion, halved and sliced into half moons

2-3 cans black beans, drained but reserve 1/2 C. of the liquid

1/2 tsp. each of chili powder and sea salt

1/4 tsp. black pepper

1) In a medium skillet or saucepan, saute the onion in a tiny bit of water and SPG until it is translucent, about 3-4 minutes. 

2) Add the beans, reserved liquid, and spices.

3) Turn the heat to medium and  cook for 10-15 minutes, stirring often.

4) Toward the end of cooking, when most of the liquid has cooked out, coarsely chop the beans and onions with a pastry cutter or potato masher.

5) Taste and season with additional salt and pepper, if needed.

As the beans are cooking, make the CUMIN LIME CREMA as follows:

1 medium garlic clove, minced

1/4 C. fresh lime juice (2 limes)

3 Tbsp. tahini (I just pour it out of the jar and don't measure)

1 Tbsp. Mexican hot sauce (like Cholula)

1/2 tsp. ground cumin

1/4 tsp. sea salt

In a small bowl, stir together all ingredients until evenly combined and thickened. Add 1/2 Tbsp. water as needed to achieve a creamy consistency.

TO SERVE:

Heat corn tortillas (or we like Trader Joe's almond flour tortillas better) over a griddle. Top with a generous portion of beans and cauliflower, then top with crema and other desired toppings (diced avocados, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly sliced radishes)

Original recipe, from Ali at Gimme Some Oven, appears here.

Blueberry Oat Muffins (Vegan)

2 C. oat flour (I grind organic oats in the Vitamix)

1 C. blueberries

2 tsp. baking powder

1/2 tsp. salt

1/2 C. honey or real maple syrup

1 large banana

1/2 C. melted coconut oil

2 eggs (use substitution for vegan)

1 tsp. vanilla

2 tsp. lemon zest

1/3 C. old-fashioned organic oats

1) Preheat oven to 375 degrees. Line a 9x5-in loaf pan with parchment paper.

2) In a large bowl, whisk together the oat flour, baking powder, and salt.

3) In a blender, place the honey, banana, coconut oil, eggs, vanilla, and lemon zest. Blend on medium speed until smooth and frothy.

4) Pour the wet mixture into the dry and lightly whisk until combined. Stir in the oats and then gently fold in the blueberries.

5) Pour the batter into the pan and bake 45-55 minutes, or until toothpick inserted in the center comes out clean. (Cover with foil after 30 minutes if it is getting too brown.)

6) Allow to cool in the pan for 10 minutes before lifting out the parchment paper and slicing the loaf.

FOR MUFFINS:

Spray muffin tins and fill 2/3 full. (No need for baking paper. They come out fine.) Bake at 375 degrees for approximately 18 minutes, until tops are golden brown and toothpick comes out clean.

Original recipe is from Laura Fuentes and appears here.

Lentil Ragout with Zoodles (Vegan)

2 carrots, chopped

3 celery sticks, diced

4 garlic cloves, chopped

2 onions, finely chopped

1 small pkg fresh "forest blend" mushrooms, diced

1 package red lentils (500 g)

1 pack passata* (strained tomatoes) (500 g) 

1 liter vegetable broth

1 tsp. dried oregano

2 Tbsp. balsamic vinegar

salt and pepper to taste

1-2 large zucchini, spiraled into "zoodles" 

(or spaghetti squash, halved, baked and pulled into "squoodles")

*If you have trouble finding passata, you can order it online through Amazon or you can use 2 cans whole tomatoes, pressed through the food mill (using all the pressed solids and the liquid), which is a real pain. They have passata in jars or boxes at my local Fresh Market.

1) If you don't have passata, press the whole canned tomatoes through a food mill and reserve all pressed solids and liquid.

2) Sauté the carrots, celery, onion, and garlic in a large Dutch oven, stirring constantly and adding a little water to prevent sticking, until they have just begun to soften. (No need for oil.) Add mushrooms and cook for 2 mins more.

3) Stir in the lentils, passata*, broth, oregano, and vinegar. Cover and simmer for 30 minutes, stirring occasionally. (Be sure it doesn't stick to the bottom of the pan! Add a little water or broth if this seems to be a problem.)

4) Spiralize the zucchini into "noodles," then add them to a separate skillet with a little water and SPG and stir-fry briefly (without oil) to soften and warm through.

5) Top zoodles with a generous serving of ragout and enjoy! (This makes a lot of sauce, but it is good leftover, and it freezes well. The zoodles are best prepared fresh.)

NOTE: We do not enjoy this sauce over gluten-free pasta (it seems rather tasteless, and kind of pasty, that way) but it is delicious over the zoodles.

The original recipe, from BBC Good Food, appears here.

Rachel's Two Song Soup* (Vegan)

This is a vegan broth for nourishing, gentle nutrition, particularly as you're breaking an extended water fast of a week or more.

My "fasting coach" (my experienced friend Rachel, who is so patient and gracious!) makes this broth to break her own lengthy water fasts. (And just to eat, too, I’m sure. It’s yummy!) These are the first "solids" you eat after a couple of days of only liquid nutrition when you're gently coming off of a lengthy fast. (Details about that whole process are for another post, as is the story of my friend Rachel, whose rheumatoid arthritis went from <wheel-chair bound & can't do stairs> to completely pain-free over the course of three years. Amazing!)

Only use organic ingredients, and add every ingredient even if you think you don't like it!

fresh parsley, sage, rosemary, and thyme* (put in herb bag)

bay leaves (3 whole)

garlic (1 bulb, crush cloves)

onions* (2)

carrots (5-6, plus some whole baby carrots))

parsnips (5-6)

celery (5-6 ribs)

celery root (1 whole)

leeks* (1 huge or more)

fresh greens (sweet leaves: chopped romaine, sweet baby lettuces, baby spinach—equivalent of 2 small boxes)

nutritional yeast (1/2 cup)

kombu (laminaria japonica seaweed, 2 sheets)

(Emerald Cove is a good brand for organic seaweed.)

dried mushrooms (1 bag, "forest blend" or "wild mix"—porcini, chantrelle, etc.)

strained Seitenbacher broth (brew 1/2 cup powder into broth, then strain)

Celtic sea salt (1-2 Tbsp)

Roughly chop vegetables, but into smaller chunks, not huge. Fill stock pot full (they cook way down, and it freezes well) and then fill to top level of pressed-down veggies with water/broth. Bring to a boil, then hard simmer for 45 minutes. You want the veggies tender but not disintegrating.

*Two Song Soup seemed to have a much nicer ring to us than "Rachel's Vegan Broth for Nourishing, Gentle Nutrition After a Long Fast"!😂

”Eating leeks and onions by the Nile” from "So You Wanna Go Back to Egypt” by Keith Green

“Parsley, sage, rosemary, and thyme” from “Scarborough Fair” by Simon & Garfunkel

NOTE: I will make a huge batch of this and we eat it the first night as a soup meal. Then I dice all the veggies small and freeze them in jars with the broth, to be a "soup starter" for any kind of vegan soup I'm making in the future.

Gluten-Free Javanese Chick-un Sauce (Vegan)

This is a transcription of that obnoxious BuzzFeed video on Facebook, which I can't save a link to so I can't put it here or on Pinterest or anything. It's as irritating as that song they play while showing you how to make this!

1. Peel and chop 2 yellow potatoes.
2. Boil for 2 minutes.
3. Peel and chop a carrot.
4. Add to the boil.
5. Boil for 5 minutes.
6. Add 1/4 of an onion, chopped.
7. Boil 7 more minutes or until soft.
8. Drain. Save the water!
9. In a separate pot, cook the pasta.
10. In a blender, blend: 1/2 C. cashews, 1 1/2 C. of the veggie boiling water, the veggies.
11. Add 1 tsp. each of garlic powder, onion powder, salt.
12. Pour over cooked noodles.
13. Sprinkle with paprika and serve.

NOTE: This is terrible if you're going for gluten- and dairy-free "macaroni and cheese"—and it is rather dull and bland even just as a creamy pasta (this is better, if that's what you're going for)—but it IS great, properly seasoned, as a gluten-free version of Javanese Chicken.

I totally swiped the photo from this totally different recipe, on the VeganYumminess blog.

Evie's Easy Curry (Can Be Vegan)

Ingredients:
- 1 lb chicken (optional, omit for vegan)
- 1 large can crushed tomatoes
- 2 cans coconut milk
- coconut or olive oil (fine to omit for oil-free)
- 4-6 carrots
- 1 large bell pepper
- 2-3 big clones of garlic
- 1 bag frozen veggies (I like a mix with cauliflower)
- 1-2 cans chickpeas, depending on preference

Spices:
NOTE: (I usually end up doubling this mixture, but these are the rough ratios. Adjust to taste.)
- 4 tsp. curry powder
- 4 tsp. cumin
- 3 tsp. garam masala
- 3 tsp. coriander
- 2 tsp. turmeric
- 2 tsp. cinnamon
- 1/2 tsp. black pepper
- 2 1/2 tsp. salt
- cayenne pepper for spice to taste

Directions:
1. Pour enough oil to cover the bottom of the pot, or use a big spoonful of coconut oil.
2. Put all the chopped veggies and chicken (if using) in. It's okay if they don't all get in at the same time, but the chicken and veggies should go in within a few minutes of each other.
3. Add all the rest of the ingredients except the salt and garlic.
4. Cook on medium heat till bubbling.
5. Add salt.
6. Let simmer until the chicken and veggies are fully cooked (still on medium heat)
7. Turn heat to low and add garlic. Let simmer a few minutes and enjoy!
8. Serve over rice or quinoa.

Matt Vester's Guacamole (Vegan)

 Makes about 1.5 cups.

2 perfectly ripe Haas avocados

2 Tbsp minced onion

1 fresh serrano or jalapeño, minced

1/2 tsp. salt

Juice of 1/2 lemon or lime

In a bowl, roughly mash the avocados, leaving some small chunks. (Matt uses a large spoon.)

Stir in remaining ingredients. Serve within 30 minutes with chips, or as a garnish with other dishes.

Marissa's Caribbean Black Beans (Vegan)

Super easy and tasty recipe from our friend Marissa, which she served with chicken, rice, and mango salsa, along with cornbread and salad on the side. Yum!

1 onion, chopped
allspice, to taste
thyme, to taste
1 C. orange juice
3 cans black beans
mango salsa, opt. garnish

Saute finely chopped onion with spices. Add beans and orange juice and simmer until warmed through and flavors are blended. The mango salsa is just chopped mango and veggies with zest and juice of one lime.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Olivia's Pad Thai (Can Be Vegan)

This can be made vegan if you simply leave out the ground chicken and scrambled eggs. You can always use Asian-flavored ground beef substitute if you want it, but it's yummy without it!

INGREDIENTS:

onion, chopped into thin slices

garlic, chopped into small cubes

ground chicken

rice noodles

veggies (I sometimes use frozen stir-fry veggies from Costco or fresh bell peppers, carrots, mushrooms, or any other veggies of choice)

scrambled eggs

SAUCE:

juice and zest of 1 lime

soy sauce (1/2 C or so)

rice vinegar (1/4 C or so)

brown sugar (2 Tbsp or so)

peanut butter (I use PB Fit powder, 3 Tbsp)

sriracha (generous squirt)

TOPPING:

chopped peanuts (opt)

chopped cilantro (opt)

1) In wok, cook ground chicken in oil. Sprinkle with salt, pepper, and red chili pepper flakes, adding onion and garlic once chicken is almost done. Set aside.

2) Meanwhile cook veggies in separate pan. (If using frozen veggies, chop smaller after cooked.) Add into wok with chicken mixture.

4) Scramble eggs in same pan where veggies were, breaking into very small pieces. Add to wok.

5) Cook noodles to al dente.

6) Pour drained rice noodles into wok with all the other ingredients. Slice noodles with kitchen shears before stirring.

7) Turn heat back on and pour on the sauce. Stir until warm and all covered in sauce.

8) Top with chopped peanuts and cilantro to serve.

Beach Week 2021

Rebecca's Gluten-Free, Vegan Pie Crust (Vegan)

Single Pie Crust (Vegan but not GF)

1 1/2 c. white, all-purpose flour

1 tsp. salt

1/2 c. palm oil shortening* 

1/4 c. water

Mix together flour and salt. Cut in the shortening until well blended. Add water and work the dough to a uniform consistency. Roll out with a rolling pin on wax paper or pastry cloth sprinkled with flour. Transfer to a pie plate and pinch the edges to create an attractive crust. If you are baking the crust alone, prick the crust with a fork and bake at 450 degrees for 10-12 min. If you are baking the crust with the filling in it, then follow the baking instructions for the specific pie recipe.

Gluten-Free Vegan Pie Crust

1 c. brown rice flour

1/2 c. tapioca flour

2 tsp. xanthan gum

3/4 tsp. salt

1/2 Tbs. sugar

1/2 c. palm oil shortening*

1/4 c. water

Follow mixing and baking directions above.

*Spectrum is a good brand of palm oil shortening that can be found at Kroger in the natural foods section.

"Freshca" (Water Kefir with Grapefruit) (Vegan)

This delicious, cultured probiotic beverage has completely replaced my desire and need for any kind of carbonated soda. It is delightfully bubbly all on its own—it develops a natural effervescence during the second brewing, and it also retains some sweetness even as the fermentation process proceeds.

I have at least a couple of batches of this brewing in my kitchen at all times, and it even travels with us when we go on trips. It is the finickiest of the cultured beverages we make, and I have better success if I don't try to leave it too long or put it into dormancy.

MAKING WATER KEFIR

1) Acquire some active water kefir grains from a reliable source. A healthy set of grains is always multiplying during the culturing process, so you can ask a friend who makes it regularly, or you can order them through various online sources.

2) Prepare a sugar water solution in a wide-mouth quart jar by dissolving 1/4 C. organic cane sugar with a little bit of very hot water from your tap. Stir until dissolved, then fill the jar to near the top with room-temperature filtered water. (The total volume will now be 3-4 cups of sweetened water.)

3) Drain your water kefir grains from the previous batch and add them to the sugar water solution in your quart jar, taking care to only use about 1 heaping Tbsp. of kefir grains per batch. (When they have multiplied beyond this quantity, remove the extra grains to share with a friend or start another batch!)

NOTE: It is very important to use only plastic, mesh, and glass containers and utensils when handling and working with your kefir grains. Never use metal strainers, spoons, or other equipment when working with kefir grains. Remember, your kefir grains are alive and must be cared for properly to continue to thrive.

4) Cover the jar with a coffee filter or cloth secured by a rubber band. Set aside to culture in a warm spot (68-85 degrees F) for 24-48 hours.

IMPORTANT: If you are culturing other fermented foods in your kitchen, you must keep them in separate areas from one another. Milk, water, and juice kefirs can brew in the same area—though we do use different starter cultures/grains for each—but all kefir should be kept separate from other culturing foods (including kombucha, sauerkraut, sourdough, yoghurt, or cheese) during the fermentation process. Intermingling the different cultures by storing them near one another during the culturing process will yield some very unfavorable results in flavor and texture—or sabotage the fermentation process entirely, in some cases! Make separate fermenting areas several feet away from one another for culturing each of these probiotic foods and beverages.

NOTE: If you need to leave your water kefir culturing for longer than 1-2 days—i.e. life is busy and you don't have time to move onto the second fermentation yet—you should add a couple of organic raisins to the jar to extend the time your grains can survive without a new feeding. This is very important, as the grains will run out of enough nutrients if left in just the sugar water solution for more than a couple of days.

Note that doing this may change the taste of your final product, as you are technically culturing the beverage for twice as long as usual before pouring it up and bottling it for the second fermentation. Although still delicious, this will result in a stronger, more sour-tasting beverage.

5) If you prefer your water kefir without the natural effervescence produced during the second ferment, you may pour it up at this point and drink it plain or with added fruit juice. However, we enjoy the carbonation produced in this next step, so we always continue with a second ferment under pressure.

FLAVORING AND BOTTLING WATER KEFIR

6) You can use a variety of flavorings for your second ferment, but the one that works best for us and which we strongly prefer is fresh grapefruit juice. Slice the grapefruit in half and remove any large seeds that are visible, then use a hand juicer to extract as much juice and pulp as possible.

7) Pour the grapefruit juice into your prepared kefir—this is the liquid you strained the grains out of earlier—and then skim off any tiny seeds that are in the mix using a miniature sieve. (Note that this sieve can be metal because it isn't touching any live kefir grains.) 

Take care to leave as much of the pulp as possible. It is this juice and pulp that will feed the kefir during the second ferment.

NOTE: It is important to purchase Grolsch-style flip-top bottles designed especially to handle the pressure of fermented and carbonated beverages. (I purchase Lorina sparkling lemonade and then re-use these bottles for second fermenting our "freshca" soda, but you can order or purchase them from any craft beer store or online. Just be certain they're safe for brewing or they will explode on you!)

8) Carefully inspect your flip-top bottle for any signs of cracks. Finding none, pour all of the prepared kefir/juice mixture into your flip-top bottle and clamp it sealed. 

NOTE: If you are using the small grapefruits that are about the size of a large orange, you will need the juice from the entire grapefruit. If it is one of those huge grapefruits with the thick skins, you may get away with just a half. At any rate, you will want to add just enough juice to the finished water kefir to bring the liquid level in your flip-top bottle to near the top. If you leave too much headroom, you may build up too much pressure and your bottle may explode. (I have done this. It is not pretty, and it is a huge mess of juice and fruit and broken glass to clean up from all over your kitchen!)

10) You can refrigerate it at this point if you do not want carbonation. If you do want carbonation, clamp the bottle securely and let it sit at room temperature for 24-72 hours or until it carbonates. 

It is important to burp the bottle once a day to avoid excess pressure build up. Just open the seal and lift the cap ever so slightly and let the pressure release very slowly. (Otherwise your soda may "bubble up" out of the bottle and all over your counter. If it seems like it is going to do so, clamp the bottle shut again very quickly and move to the sink before opening again. Let just the slightest air out very slowly until the pressure has released enough to let go and open the bottle fully. When it is this fizzy, it is ready!)

11) Refrigerate your bottles of water kefir ("freshca" around here), and continue to burp them once daily until consumed. (I set a daily alarm on my watch so I never forget!)

12) Enjoy! 

Aunt Kim's Restaurant Style Salsa (Vegan)

1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced

Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.

NOTE: This original recipe appeared on PioneerWoman.com

Beach Week 2020

Rae Stacy's Coconut Milk Sauce (Can Be Vegan)

This can be made vegan by simply leaving out the chicken. I also leave out the oil. It is delicious prepared with lots of veggies and served over hearty brown rice.

1 - 1 1/2 C. chopped onions
2 Tbsp. vegetable oil (opt., omit for oil-free)
1/2 tsp. salt
2 Tbsp. minced ginger root
1-2 tiny chiles, minced
5 - 6 garlic clove, minced
14-oz. can coconut milk
1 1/2 - 2 lbs. raw chicken (opt., omit for vegan)
1 Tbsp. soy sauce
2 C. chopped fresh greens (spinach, cabbage, broccoli, or any strong-tasting green)

Sauté onions with salt. When translucent, add ginger, chiles, and garlic and simmer on low heat for several minutes. Add coconut milk and simmer for 5 minutes. Add chicken and simmer until just cooked. Add soy sauce and greens and stir until the greens just wilt. (If using cabbage or broccoli, add sooner.) Serve over rice.

Gluten-Free Sourdough Bread (Vegan)

For those accustomed to making wheat sourdough, this gluten-free version will feel awkward and unfamiliar, and it will not taste quite as fabulous to you as your usual wheat sourdough. (My wheat sourdough is the most delicious bread I've ever eaten in my life, hands down!) But for those needing to eat gluten-free, this will be a delicious and satisfying way to get bread back into your life! Just set what you know about wheat sourdough baking aside for a while, as this is a good bit different.

Making the initial gluten-free sourdough starter:

Sourdough starters mature and ripen with age, so getting some established starter from a friend is always preferable. (I'm happy to give you some, if you live nearby!) But if you don't have a friend who can share with you, you can always create your own using this process: 

Day 1: Start with 1 C. King Arthur Measure-for-Measure gluten-free flour blend and stir in 3/4 C. filtered, room-temperature water. Set aside, covered with cheese cloth or another "breathable" fabric.
Day 2: Discard half of your budding starter. Feed the rest with the same mixture as above.
Day 3: Measure out 100 grams of the starter and combine it with 100 grams of filtered water and 100 grams of GF flour blend. Continue this process daily—for however long it takes—until the mixture is doubled in bulk after 24 hours. Mine took three days, but it can take up to seven. (Your starter is gathering natural wild yeast from the air! How cool is that!)

Caring for your gluten-free sourdough starter longterm:

Unless you are making bread daily, you will store your sourdough culture in the refrigerator. Feed it once a week or so using a 1-1-1 ratio of starter, water, and flour. (I use King Arthur Measure-for-Measure gluten-free flour blend.) 

Start with 100 grams of starter and "feed" it by stirring in 100 grams of water (preferably filtered, but not cold) and 100 grams of gluten-free flour blend. It is very important to keep the ratio consistent at 1-1-1. Do not use more starter than flour and water. This will cause the starter to not have enough "food" to remain healthy over time. If you're not planning to bake on feeding day, simply place the starter back in the fridge and leave it for up to ten days before feeding again. 

Here's my newly fed starter resting on the counter near the toaster oven. This is my "sourdough spot," which is a warm space in my kitchen that is safely away from the other healthy food cultures growing there. Interestingly, you must maintain a healthy distance between cultured foods as they brew in your kitchen—foods like sauerkraut, kefir, kombucha, vinegar, yogurt, or cheese—because the different cultures don't play nicely together and will definitely mess each other up if not kept several feet from one another during culturing.

Feeding your gluten-free sourdough starter:

It's ready when doubled in size!

When you want to bake with it, feed your starter and let it culture at room temperature until it is doubled in bulk. (I use a rubber band around my jar to mark the "starting place" after I've just fed it,) It will also look nice and bubbly, though gluten-free starter will look different from regular wheat sourdough starter. (It will look almost "frothy," with none of the characteristic wet look or "stretchiness" of the gluten web that is present in wheat sourdough.) This process will usually take at least 6-8 hours if it's been in the fridge, so I usually let it proof overnight and make the dough in the morning, or feed it in the morning and let it rise all day, then make the dough in the evening. It is very important to make the dough while the starter is active and bubbly, before it begins to fall. If it deflates, you will have to feed it and wait again before making the dough. (This does not happen nearly as quickly with the GF sourdough starter as it does with wheat sourdough, however.)

Baking with your gluten-free sourdough starter:

This recipe is the only one I've tried so far, because it is super easy, it works, and it satisfies our urge for gluten-free bread that tastes good. I will post other recipes as I experiment, if I find one we like better. Be sure to carefully measure your ingredients, as accuracy matters here. After you have fed the starter and notice that it is almost doubled in bulk (many hours after feeding), continue with the process below:

Dry ingredients. Sift together well:

375 g gluten-free flour blend* (2 3/4 C.)

25 g almond meal (1/4 C.) [I grind a handful of almonds in my Vitamix for this]

15 g coconut sugar or dark brown sugar (1 Tbsp.) 

15 g psyllium husks** (3 Tbsp.) 

15 g finely ground sea salt (2 tsp.)

* [I use King Arthur "Measure-for-Measure" GF flour blend or Bob's Red Mill "1-to-1 Baking Flour" GF flour blend. You can experiment with others, but those are the two I've tried that I know work. If you try others with good results, let me know in the comments!]
** You can even use Metamucil for a slightly sweet, slightly orange-flavored bread. Also, I have a friend who uses ground flax seed instead of psyllium husks, with good results.

Wet ingredients:

375 g water, preferably filtered but not cold (1 1/2 C.)

50 g avocado oil (1/4 C.)

Starter ingredients:

175 g active gluten-free sourdough starter (1 C.)

15 g raw apple cider vinegar (1 Tbsp.)

Dutch dough whisk and lame—and wheat sourdough versus gluten-free

1) Combine the wet ingredients (water and oil) into the sifted dry ingredients—I use my Dutch dough whisk, but you can just use your hands if you want—and mix together until well-combined. Set this mixture aside, covered with a wet cloth, to rest for 1-2 hours before proceeding. (Yes, you are doing this step even without the starter in there, which seems counterintuitive and unnecessary. You can skip this step and combine all the ingredients at once, but your bread will not rise as high or be as light. (The GF loaf pictured above was made without doing this step. If you do this step, however, your GF loaf will be about as tall as your regular wheat sourdough.) 

[NOTE: The original recipe says you can let this mixture sit overnight in the fridge at this stage, but I've never tried that. If you decide to try it, you must bring it back to room temperature before proceeding.]

8-in glass bowl or small proofing basket

2) After your wet flour mixture has rested for 1-2 hours, fully incorporate the starter and vinegar into your moist flour blend with your hands or your Dutch dough whisk, folding it in and shaping the dough into a ball as much as possible.

3) Transfer dough to a medium (I use 8-inch) glass bowl or proofing basket lined with a cloth dusted in GF flour. 

4) Cover well—I place my bowl into a large plastic bag and twist it closed—and place in a warm spot for 4-6 hours or overnight. (I put mine in my oven with the light left on.) The dough will release moisture, which will cling to the plastic wrap covering it, which is good. It needs to stay moist during this stage. It will only be visibly risen about one inch or so after this step

5) At baking time, preheat oven to 450 degrees. Line a cast iron Dutch oven with parchment paper—stuff the parchment paper in there to "shape" it, then pull it out again for this next step. Gently turn your dough out onto the shaped parchment paper—which is no longer in the Dutch oven—flat side down.

6) Score the dough in a pattern with a bread lame or very sharp knife to allow steam to escape during baking. The scoring is functional, not just for appearance, so don't skip this step!

7) Carefully lower the parchment paper and dough back into the Dutch oven and cover with a well-fitting lid. If you don't have a Dutch oven, you can use a baking stone with a metal bowl inverted on top like a lid, or a  pre-soaked Romertopf clay baking pot. Just use anything that traps all the moisture inside during the first part of the baking cycle, and to keep the heat steady throughout. This ensures the bread cooks from the inside out and isn't too moist in the middle.

8) Bake for 30 minutes with the lid on, then remove the lid for 20 more minutes of baking.

9) After these 50 minutes of baking, carefully lift the bread from the Dutch oven using the parchment paper, then place the loaf directly on the wire oven rack for the last 10 minutes of baking. It will look dark, like it is burning, but it isn't. 

Recap: Bake 30 minutes covered, 20 minutes uncovered, and 10 minutes directly on the oven rack.

10) Carefully remove the loaf from the oven and place it on a cooling rack for 2-3 hours. Do not cut into the bread until it has cooled completely. 

NOTE: This bread will keep fresh on the counter in a ziplock bag for around 3 days, or you can slice and freeze it for toasting later. (We always eat it toasted, with a little bit of butter or buttery spread put on before putting it in the toaster oven!) Interestingly, even though sourdough bread does get stale, I've never had a loaf of wheat sourdough mold, even after a week on the counter in a ziplock bag. The gluten-free sourdough is more moist, however, and will mold after a few days unless frozen.

Regular (wheat) sourdough on the left, versus gluten-free sourdough on the right. Enjoy!

* The recipe shared here is modified heavily from this recipe from Meghan Telpner.

Using the leftover starter:
If you're like me, you don't want to waste one bit of your sourdough starter, even when you have some "discard" during your feeding and baking cycle. Just save the discard starter in a jar in your fridge and use it for one of these wonderful recipes we've tried and loved: Gluten-Free Sourdough Pancakes, Best Gluten-Free Sourdough Pancakes (which we do like better!), Gluten-Free Sourdough Apple Cake, or you can try any of the other wonderful recipes at Cultures for Health. They are a wealth of information and a wonderful resource for GF sourdough recipes! I encourage you to explore their site as your continue on your journey of making healthy cultured foods at home!