Two years ago I started this here blog. I remember one of my first entries was a recipe for Cashew Ricotta. A food so close to my vegan heart at the time. You can see the original blog here. This was before I started taking pictures and before I knew that Cashew Ricotta tastes better without Rice Vinegar, sometimes I wonder what I was thinking. This time I kept it simple. Simplicity is usually the best route. When taste tested by my sweetie, the results were thumbs up. I had made the lasagna with one half dairy infested and the other half not. The dairy guy (this being my sweetie, loves cheese) in the end was vying for my tasty salty cashew side. Case in point, this stuff is delish!
A lot went into this variation. I made the tomato sauce from scratch, and prepping the ricotta, so all in all it took about 45 minutes prep and then about the same to cook. It took some time up but the good thing is, you’ve got lasagna for a week!!! YUM!
Here is the recipe for Cashew Ricotta:
1 Cup Raw cashews
2 tablespoons nutritional yeast
4 tablespoons water
2 tablespoons BioNaturae olive oil
1 clove of garlic
salt and pepper (I put salt and pepper this way into my recipes as a way to motivate people to use their intuition and own taste preferences to season these dishes. So be at one with the salt and pepper)
To layer lasagna I always forget. According to the classic version the order is this, sauce, cheese, filling, noodles, repeat.
This version I sauteed up some vidalia onions, summer squash, diced mushrooms, and rainbow chard. Be creative with your filling, you can do just about anything. Maybe even have a lasagna party where you have you friends all bring their favorite lasagna fillings and you get going and make a couple mini lasagnas and all try em’ out, voting for the best at the end. Just an idea! If you do have a lasagna party, will you all let me know? Thanks!!
Enjoy and Bon appetite!!
This is one meal I rarely think of. That meal is Tacos. They are so easy and so versatile, and they are on the healthier side. Depending on what side you are on for the great corn debate that is.
These tacos are made with white cap mushrooms and yogurt to substitute sour cream. I also added a smidgen of lemon to accent the sass of the yogurt.
With tacos you can really elaborate, make them simple, most things you can do to make these fit your cravings and give you a nice satisfying meal. Some other ideas? Asparagus, Portabello lime tacos. Cilantro chicken with mango lime salsa. I could keep going. It seems tacos are easiest to elaborate upon. Whatever you do, if you add a little spice and a little citrus you probably can’ t go wrong.
Recipe for South Western Fajita Vegetarian Tacos:
1 cup beans of choice (I used re-fried beans, but black beans would be a great substitute as well)
2 servings of mushroom and red pepper stir-fry. I just sauteed white capped mushrooms with red peppers and garlic in a saucepan with salt and pepper to taste)
2 taco shells of choice
1 dollop of plain non-fat yogurt
1 small fresh tomato, diced
1 small fresh vidalia onions
In order of preference is the exact order in which these tacos should be assembled.
Apple Cinnamon Biscuits.
A new friend and acquaintance recently helped me and my sweetie out by lending us a circular saw. We had this great idea to build a brand new bookcase for our brand new apartment. Phew what a project, and I am happy to say it is finally finished. It came out beautifully and it couldn’t of happened without the trusty circular saw that my friend so graciously let us borrow. Which led me to bake and which of course led me to blog. The world works in patterns, and it just so happens that Apple Cinnamon Biscuits fit nicely into that pattern, and so does building bookcases and friends lending you things. This shot below is my favorite of all my biscuit shots. Doesn’t it call out to you, eat me? As you can see I powdered brown sugar on the tops!! Honestly the fresh apple I used in the biscuit made the whole thing sweet enough, you really didn’t need the extra sugar.
Recipe for Apple Cinnamon Biscuits:
1/2 Agave or Maple Syrup
1 cup Fresh Organic Apples chopped ( I used a Braeburn as they are crunchy and nice and sweet)
2 cups whole wheat pastry four(or you could use a gluten free mix, see this post here)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk ( I used hazelnut this time, a nice flavorful alternative to almond, or rice)
2 teaspoons cinnamon( I went a little heavy because I wanted the flavor to be evident. A nice alternative would be to use fresh ground cinnamon)
1/2 cup Earth Balance
Pre Heat oven to 350. ( I always forget this step for some reason) Combine the Earth Balance and the Flour and mix just as if you were making “real” biscuits. Turning the flour butter mixture into little “beads” of dough, then combining the other dry ingredients together. I then mixed the apples, agave, and milk together and then once it was mixed, added it to the flour and dry ingredients. Then mixed the dough until smooth. The from here “plop” the cuiscuits onto a greased baking sheet. Bake for about 10-15 minutes.
I wanted these biscuits to be Savory Sweet. They started out with the recipe for a apple cheddar cookie and I combined recipes for a biscuit from the blog; Honey and Jam ( which I adore) and a simple cookie recipe, and voila a combination of a cookie and a biscuit. Flaky like a biscuit and sweet like a cookie. They almost resemble a scone. I shall don them Cuiscuits. (pronounced Kiss-kits) There, that was fun! They are also vegan and easily made gluten free.
I hope you like them, enjoy and bon appetite!!
I couldn’t come up with a better name for this post. Because corn I feel, says it all. Corn is a funny thing. I am completely puzzled by it. However corn is in most every processed foods. It is also in most of the beef or other meat products (including eggs) only if you aren’t eating meat from the grocery store, and you are buying local grass fed. Then you might still be ingesting corn!! Chances are slim, but still.
I live in the Hudson Valley right now; it is where I grew up and it is where I first tasted corn! : ) . Corn from the Hudson Valley as you know, (if you are any where in close proximity to the Valley) is something quite spectacular. Whether it is something in the soil, or the flooding of the plains, I have no idea what makes the corn so good here. Yet there is no doubt that it can claim the title for deliciousness. This summer I moved to a new neighborhood. Beacon, NY. The home of DIA art museum, local venues, including The Beacon Theater, Howland Cultural Center, and many many many other local galleries and art boutiques. It is a hot spot these days, but that is another post altogether. (which is due)
I picked up some local organic corn on the cob at the store and this is the salad I came up with. I hope you can find some sweet corn to add to your salads!! If you live in the HV, I am sure it is abundant, you just have to look up! And of course try to find organic and support your local farmers!! Recipe for Hudson Valley Corn Salad:
1 ear of fresh corn (steamed and ribbed off the cob)
1 shredded carrot
1/2 diced cucumber
1 tablespoon rice vinegar
1 tablespoon grapeseed oil
Salt and pepper to taste
1/ diced avocado
There have been a few really hot days here!! All I wanted to do was eat and drink things that were cool to the tongue and touch. A perfect solution was some home made iced tea. Better than any store bought in my humble opinion, and a nice healthy refreshing way to pick you up during the morning, or afternoon.
Here’s what you do:
Find your favorite Green Tea, Herbal Tea, Black Tea, ETC…
Brew a very strong version in about 6 oz. of water.
Fill another cup with ice
Crush fresh mint, lemon, or lime in the bottom of the glass
Add (if you want it sweetened) a drop of agave nectar
Pour tea concentrate over ice, and stir
Sip, Relax and enjoy!!!
Julia Child is amazing. I don’t care how decadently she ate or how creamy her sauces were, she just might be the epitome of a master in my eyes. Completely focused driven and wouldn’t take no for an answer. Much a woman of my own heart. I recently watched some shows of her’s, an episode of The French Chef. All in black and white. She was one of those woman that was so good that even very difficult things, she made look sooo easy!!
In honor of her I made my own version of Shirred Eggs, and here is what I came up with. Toast with a shirred egg with a little tomato sauce and a asparagus spinach cream sauce.
You can go here to watch the video and check out some major egg recipes. Get some inspiration and enjoy, and bon appetite!!!