Fig Preserves {Guest Post over at Gatherings Magazine's Blog}

Please come visit me over at Gatherings Magazine's Blog.  I'm making a few batches of fig preserves today.
 

Simple Fig Preserves at Gatherings Magazine's Blog

Double Chocolate Coffee "Creamer" (It's "Skinny" and Vegan)

This girl loves her coffee.

At one time, I had every "International Delights"  flavor in my refrigerator door. 

But when I decided to cut processed foods and chemicals from my diet, those things were the first to go.

Organic/homemade coffee creamers have been flooding the internet.  

So I decided to throw my little hat in the ring, too!

But I wanted my version to be dairy free and "skinny", since I am on a mission to rock wear a swimsuit this summer.

Introducing my Double Chocolate "Creamer".  It's "skinny" (approximately 40 calories per 1/4 cup), and it's vegan (made from almond and coconut milks).  

While it won't lighten up the color of your coffee the way a traditional milk-based creamer will, if you can get past that mental hurdle, I think you'll really enjoy this stuff.  I suggest starting with ratio of 6 ounces of coffee to 1/4 cup of creamer.  (You could always add extra coconut milk or splurge and add heavy cream.)  

And don't worry---you can't taste the flavor of the maple syrup at all.

Printable Recipe

Double Chocolate Coffee "Creamer" (It's "Skinny" and Vegan)
Makes a little over 2 cups

1 cup coconut milk (I used Silk PureCoconut)
1 cup dark chocolate almond milk (I used Silk PureAlmond Dark Chocolate)
1 tablespoon cocoa powder
2 tablespoons pure maple syrup (NOT pancake syrup)

In a saucepan set over medium heat, whisk together all ingredients until cocoa powder has been incorporated. 

Transfer to glass jar or container.  Use immediately or store, refrigerated, in a glass jar or other container for up to 7 days.

(For a "peppermint mocha" spin, add 1 teaspoon of pure peppermint extract the saucepan has been removed from the heat source.)

P.S. - While I realize that the coconut and almond milks can be considered "processed", I'm choosing to not be nit-picky about that little fact.  :)

This recipe was my inspiration:  I just swapped out the milks to make mine vegan.

Health(ier) Chocolate Bombs

As I'm transferring the slightly soured laundry from the washer to the dryer, I feel it's dark, silky smooth tentacles wrap around my mind. 

The Chocolate Monster.  It's here for me.  

Like a robot, I move to the kitchen, stepping over Legos and soccer balls and that piece of muffin that fell off the table during breakfast over which I've been stepping for 6 hours. 

I rip the food processor from beneath the cabinet, plugging it in the instant I have the cord in my hand.  Maniacally tearing through the pantry, I toss a bag of walnuts, a partially-eaten bag of dates, cocoa powder, salt and vanilla on the counter.  "Chocolate, chocolate, chocolate," my Monster chants.

"MOMMMMMYYYYYYYYYYY!", yells a child from the hallway at 110 decibels.  "Please come help me find my sword and my cape!!"

"MOMMMMMMYYYYYY!!" comes a second shriek from the bathroom.  "I'M DONE!  CAN YOU COME WIPE MY BOTTOM?"

I really love being a mom.  But seriously.  I need a moment here.

And that's the great thing about these little chocolate powerhouses.  They only take a moment to make.  And as I pop them into my mouth, I feel my Mommy Muscles growing big and strong, just like Popeye's as he downs his can of spinach.  

I've eaten four.  I can do hard things now.  Like search for capes and swords and wipe bottoms.

I hope you make these little bombs soon.  It's kind of fun to quell "the monster" with something that isn't horrifically bad for us.  

Printable Recipe

Health(ier) Chocolate Bombs
Makes 15-16 tablespoon-sized balls

1 c walnuts
1 and 1/3 cups pitted dates
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons cocoa powder

Toss all the ingredients into a food processor.  Using the steel blade, process the ingredients until they begin to look moist and slightly stick together.  Roll into little balls (I used a tablespoon; use any size you please).  Or you can shape the dough into bars, if desired. 


Recipe from:  Chocolate Covered Katie

Beet and Butternut Squash Salad with Maple-Cinnamon Dressing

 

I am so ridiculously out of breath.  

Just finished working out.  

And I wanted to get this posted while the kids are still playing happily together.  They haven't noticed that I've stopped maniacally dancing around the living room.

I just need to hurry up and spread the word about this salad.  It was so different...in a great way.  Crunchy.  Slightly sweet.  Pretty colors.  And the boys even ate the raw beets.  (Word of caution:  don't freak out (like I did) after your kids eat beets and later use the restroom.  Just remember: beets are magenta...going in and coming out.)

The pecans are slightly toasted...but that's all the "cooking" that goes into this salad.  Everything else is raw.  

I used the food processor to "shave" the vegetables really thin.  You could also use a grater box or just slice them very thin with a good knife. It might be a good opportunity to use your mandolin, if you have one. 

The dressing rocks: olive oil, balsamic vinegar, a bit of maple syrup (the pure stuff, not pancake syrup), cinnamon, Dijon mustard, salt and pepper.  The ingredients sound freaky together, but seriously --I can't stop eating it.

OK.  I've said enough.  Please go make this.  It will blow your socks off.

(FYI: The colors from the beets will run once they are mixed with the squash.  If it's going to be awhile before you serve the salad, keep the beets and squash in separate bowls and toss together just before serving.)



Printable Recipe

Beet and Butternut Squash Salad with Maple-Cinnamon Dressing and Toasted Pecans
Serves 3-4

Salad:
1 cup pecan halves
1 large beet, peeled
1/2 pound butternut squash, peeled (left in slightly larger chuncks so you can shave or grate it)
1/4 cup roughly chopped fresh spinach
1/8 cup chopped fresh flat-leaf parsley

Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
3 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1/8 tsp cinnamon
Kosher salt and fresh black pepper, to taste

Toast the pecans in a dry (ungreased) frying or saute pan over medium-low heat for 3-4 minutes.  Allow them to become warm and fragrant, but don't let them burn.  Remove them from the pan and set aside.

 

Cut the beets into chunks that will fit into the feed tube of a food processor fitted with a shredding or shaving disc.  Shred or shave the beets and set them in a large stain-proof bowl (glass, stainless steel, etc.)

Cut the squash into chunks that will fit into the feed tube.  Shred or shave the squash.  If serving the salad right away, add the squash to the bowl with the beets.  Then add in the parsley, spinach and pecans.  (Don't toss yet.)

In a small measuring cups, whisk together the ingredients for the dressing.  

Immediately before serving, pour the dressing over the shredded/shaved veggies and spinach, parsley, and toasted pecans.  Toss gently. 

(Serve immediately, before the colors have a chance to run.)

 Recipe slightly adapted from:  The Perfect Pantry/Apron Strings

Mushroom and Lentil Tagine (Stew)

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A lovely vegan supper:  fragrant, hearty, and healthy.  

The long ingredient list might make you want to run away...but I hope you'll be brave and not let it stop you from making this delicious meal.  

(You can probably even make it in a slow cooker.)

Serve with warm flatbread.  

(In the photo above, you'll see orzo (rice-shaped pasta).  I had to add that because I only had 1 cup of lentils on hand.  The recipe calls for 2 cups.  You can certainly substitute orzo or another small pasta for some of the lentils.)

Here's the printable recipe.  

Lentil-Mushroom Tagine
Serves 8

3 tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, minced (about 1 1/2 teaspoons)
1 cup chopped carrots
1 cup chopped celery
3 cups chopped white button mushroom caps
1 1/2 cups chopped portobello mushroom caps
1 cup chopped shiitake mushroom caps
1/8 cup tomato paste
1 1/2 tablespoons cider vinegar
2 teaspoons paprika
1 1/2 teaspoon cumin
2 teaspoons fennel seeds
2 cups lentils
1 1/2 cup vegetable stock
2 cups canned diced tomatoes, with their juice
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 cup sliced assorted bell peppers (red, yellow, and green)
1 pound fresh spinach, washed and stemmed
1 tablespoon grated lemon zest

Place the olive oil in a large saute pan; heat it over medium-high heat.  Add the onions, and cook them until they are light golden brown, 3 to 5 minutes.  Add the garlic, carrots, and celery, and continue to saute, stirring occasionally, for about 5 minutes, or until the vegetables are crisp-tender (not mushy).  

Add all the mushrooms and the tomato paste, vinegar, paprika, cumin, and fennel seeds, and cook for 10-15 minutes, stirring occasionally.  

Add the lentils, vegetable stock, diced tomatoes, salt, ground pepper, and cayenne pepper.  Simmer covered until the lentils are tender and most of the liquid is absorbed, 20 to 25 minutes.  

During the last 5 minutes of simmering, add the bell peppers.  Add the spinach, and cook until it is wilted, about 1 minute.  Stir in the lemon zest.  

A sauce will form around the lentils; if they appear dry, add a little water or vegetable stock. 

Slightly adapted from:  The Whole Foods Market Cookbook

Living Wrap

Last summer, I was asked to review a vegan cookbook by Ann Gentry called, "Vegan Family Meals:  Real Food For Everyone."

I prepared her Vegan Lasagna with Tofu "Ricotta".

Every last morsel was consumed.  It was more different and more wonderful than any lasagna I've had before or since.

The past few weeks, I have felt the known benefits of fresh, whole, and healthy eating pull me in the general direction of my refrigerator's produce drawer.

And as I've focused on eating cleaner and healthier in the last few weeks, I've been shocked at how I am suddenly craving crispy, raw, juicy vegetables.  It's crazy the way that happens.

But the biggest change I've made is that for now, except for a sprinkling in my morning coffee, I've stiffed-armed sugar. 

Caution: I'm violently wandering into the territory of providing too much information.  But, (maybe to give someone else hope?) here goes.  For years I've had some weird thing on my tongue that I've never been able to figure out; it looked like I'd been stricken with white crop circles.  I chalked it up to the fact that I have burned the heck out of that poor muscle every morning since 1992 (I like my coffee just this side of boiling, thank you very much).  But, do you know what it was?  THRUSH.  Candidia overgrowth.  An outward symptom of internalizing way too much sugar.  So after nixing the good stuff for several days, my littlest guy and I were making silly faces in the mirror last week, and as we stuck our tongues out my eyes bugged in disbelief.

MY TONGUE WAS NORMAL.  

I've waited for this moment since before I discovered my first gray hair during Mr. Eaton's Latin II class. 

(This does not mean I'll never bake another sugary dessert again.  In fact, I just pulled a batch of Chocolate-Cream Cheese Cupcakes from the oven, and the kitchen smells divine.)


Back to the wraps.

This recipe is also from Ann's book.  I've modified it only slightly according to what I had in my pantry at the time.

First we'll make a red pepper-pistachio spread.

Ingredients: chopped red and yellow bell peppers, pistachios, parsley, and garlic.

 

Give it a whirl in the food processor. 

Until it looks about like this:  finely chopped but not mushed.

Add some lemon juice, salt and pepper.

And set the spread aside. 

Now we'll make a dressing for the veggies.

Begin with apple cider vinegar.

Add orange juice,

pure maple syrup,

olive oil,

garlic,

rosemary,

and salt and pepper.

Whisk well and set aside. 

I chose "living" butter lettuce as my wrap.  

But next time I will use collard greens (larger; easier to work with).

I "match-sticked" some veggies and apples.

Place the veggies/apples in a bowl.

Toss in fresh spinach and the citrus-rosemary dressing.

Get the spread,

and place a bit on the lettuce leaf.

Place the veggies/spinach/dressing mixture on top of the spread,

and roll the leaf.  

Secure with a toothpick.

 Smile as you feed your body something that will make you feel beautifully alive. 

Here's the printable recipe.

Living Wrap
(Makes 16 wraps)

Red Pepper-Pistachio Spread

1 cup diced red and yellow bell peppers

1 cup shelled roasted pistachios* (about 4 handfuls) (Substitute shelled sunflower seeds)

7-8 fresh parsley leaves

2 cloves garlic, minced

1 tablespoon fresh lemon juice (plus a little to rub on the apples further down in the recipe)

1 teaspoon sea salt (if not using salted nuts)

Rosemary-Citrus Dressing

1 tablespoon apple cider vinegar

1 tablespoon fresh orange juice

1 teaspoon pure maple syrup

1 teaspoon chopped fresh rosemary leaves

1 small clove garlic, minced

1 and 1/2 tablespoons olive oil

Sea salt and freshly ground black pepper, to taste

Wraps

4 large collard green leaves (each at least 11 by 11 inches)

1 English cucumber, unpeeled and cut into long strips about 1/4 inch thick

1 beet, peeled, and cut into strips about 1/4 inch thick

2 carrots, peeled and cut into strips about 1/4 inch thick

1 apple, sliced and then cut into thin strips (rub with lemon juice to keep from browning)

6 handfuls baby spinach

Red Pepper-Pistachio Spread:  Combine all the ingredients in a food processor and blend until the mixture is spreadable but still a bit chunky. 

Rosemary-Citrus Dressing:  Whisk the vinegar, orange juice, maple syrup, rosemary and garlic in a medium bowl to blend.  Gradually whisk in the oil.  Season to taste with salt and pepper. 

Wraps:  Using a sharp knife, cut out the center vein from each of the collard green leaves.  This will just about cut the leaves in half, which is what we're going for.  Now, cut each half in half again to make 16 equal pieces.

Lay the pieces of collard greens on a work surface.  Spread each leaf with 1 and 1/2 tablespoons of the red pepper-pistachio mixture.

Place the strips of vegetables and the spinach leaves in a large bowl and toss with the dressing.

Add some of the veggie/spinach/dressing mixture to each collard green leaf.  Roll, tucking one edge under keep the filling in.  Further secure with a toothpick.

Serve any remaining greens/veggie mixture as a side item.

Adapted from:  Vegan Family Meals:  Real Food for Everyone

*(I used unsalted pistachios; if you use salted, you'll need to leave out the salt in the remainder of the recipe.)

Kale Chips

Here comes an audaciously bold statement:

You may never need another potato chip after you try these.

I just ate a whole head of kale; I didn't even notice because it was so good. 

It couldn't be more simple. 

Cut the kale away from the center stem.

Chop it up (but not into really small pieces, 

or it will disappear when it shrinks up in the oven.)

About like this.

Add olive oil and salt to a bowl.  

Sometimes I substitute garlic salt or other fun spices (cumin or paprika). 

Use your best kitchen tools (a.k.a. your hands) to toss it up.

Place the leaves on a parchment paper-lined baking sheet.

Bake at 300 degrees for 20-25 minutes.

Pull it out at 10 minutes, give it a little stir, and bake for 10-15 minutes more.

The chips become transparent, the colors deep like a stained glass window.  

It's truly a beautiful thing to eat.

Kale Chips

Serves 2 to 4

1 (8-ounce) bunch large curly kale
2 tablespoons olive oil
1/4 teaspoon fine sea salt

Preheat the oven to 300°F. Line 2 large baking sheets with parchment paper.

Pat the kale with paper towels. It is important that the leaves are very dry, as oil doesn’t mix with water.

Cut away the center spine from each kale leaf and discard the spine. When removing the spine, go ahead and cut through to the top of the leaf so you have 2 pieces. Keep the leaves as halves, or cut each piece in half again.

Use your hands to mix the kale, oil and salt in a large bowl.  Coat kale leaves well.

Arrange the kale pieces in a single layer on the prepared baking sheets and then bake until they are crisp, about 25 minutes. Check the kale every 10 minutes or so and turn some pieces over if they look too toasty.

The kale chips will stay crisp and fresh for up to 1 week, stored in a sealed container or bag.

Recipe modified slightly from Ann Gentry's cookbook, Vegan Family Meals


Fun variations (from Vegan Family Meals): Wash, cut, coat, and bake the kale according to the directions above. Instead of seasoning the kale with just olive oil and salt, try any of these variations.

Because some of these variations include maple syrup, which makes the kale brown faster, cooking times will range from 15 to 25 minutes, so check the kale often to determine doneness.

Vinegar and Sea Salt: Combine 1 tablespoon vinegar (balsamic, apple cider, or brown rice), 1 tablespoon olive oil or a neutral cooking oil, and ¹⁄8 teaspoon fine sea salt.

Maple-Coconut: Combine 2 tablespoons finely shredded unsweetened dried coconut, 2 tablespoons pure maple syrup, 1 tablespoon sunflower oil or a neutral cooking oil, and ¹⁄8 teaspoon fine sea salt.

Garlic-Sesame: Combine 2 tablespoons sesame seeds or hemp seeds, 1 tablespoon olive oil or a neutral cooking oil, 1 tablespoon tamari, and 1 clove garlic, minced.

Hot and Spicy: Combine 1 tablespoon olive oil or a neutral cooking oil, 1 tablespoon pure maple syrup, ¹⁄8 teaspoon cayenne pepper, ¹⁄8 teaspoon chili powder, and ¹⁄8 teaspoon fine sea salt.

Kale Dust for Popcorn: Crush the baked kale chips with your fingers or with a mortar and pestle into a fine powder. Sprinkle the crushed kale over popcorn. It’s colorful and nutritious; my kids love this one.

Here's the printable recipe...

Apricot-Fig Granola Bars

While it typically sits on the list of things I don't do as often as I should, I love making my own granola bars.   

In our house, we call these "cookies."

They disappear much more quickly than they would if I called them "Vegan Flax-Meal Fiber Bars."

These are simple to make:  just stretch your stirring muscles a bit before you begin.

Mix together the ingredients, which are highly amenable to substitution. 

Press the mixture firmly into a parchment paper-lined baking sheet.

Bake for 20 minutes at 325 degrees.

Let cool, cut and serve.

(Immediately after removing them from the oven, I sprinkled about half a cup of bittersweet chocolate chips on one end of the bars.  I let them sit for 5 minutes so they could soften with the heat, and then I spread the velvety-smooth chocolate.) 

I found this granola recipe here and modified it slightly. 

There's another granola recipe on my blog; it was actually the very first recipe I posted...only a year and 5 days ago.  Time truly flies when you're having fun.  This recipe is best when eaten as a cereal with milk.

Here's the printable recipe. 

Apricot-Fig Granola Bars
Yields 20-25 squares

1 cup honey*
1/2 cup natural peanut butter
1/2 cup coconut oil (which is a solid at room temperature)
2 teaspoons vanilla
1/2 teaspoon salt
1/4 cup ground flaxseed meal
4 cups steel-cut oatmeal**
1/2 cup chopped dried apricots (about 5 apricots)
1/4 cup dried raisins (I used golden raisins)
1/4 cup chopped dried figs (about 5 figs)
1/2 cup shredded unsweetened coconut
1/2 cup toasted pumpkin seeds
Bittersweet chocolate chips, optional

In a large bowl using a sturdy wooden spoon, mix together the honey, peanut butter, and coconut oil.  Stir in the vanilla, salt and flaxseed meal.  Add the oatmeal, the dried fruits, and the pumpkin seeds.  Mix well.

Line a large baking sheet (I used a 17" x 12" size) with parchment paper.  Using the back of the spoon or a large spatula, FIRMLY press the mixture into the pan.  (The harder you press, the better chance you have of the bars staying together after they are cut.)

Bake at 325 degrees for 20-25 minutes.  

The longer the granola cools, the better it will stick together.  (But it tastes so wonderful, no one seems to mind if they have to use a fork.) 

Optional Chocolate Step:  As soon as you remove the granola from the oven, sprinkle a cup and a half of bittersweet chocolate chips over the surface.  Let them sit and soften for about 5 minutes, then spread the chocolate with a spatula.  You can use less chocolate and only cover half (or less) of the bars like I did in the picture above.

*Spray your measuring cup with nonstick spray before you pour in the honey.  The honey will slide right out when you pour it into the bowl.

**If desired, toast the oatmeal on a baking sheet at 350 degrees for about 15 minutes, stirring it once or twice.  Then mix it in with the other ingredients as described in the recipe.


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Slow-Roasted Tomatoes

It's that time again.

Gardens across the nation are rewarding those who have weeded, watered and mulched with a bumper crop of produce.

Tomatoes are in rather abundant supply around here.

But the jewels in the photograph below did not come from my garden...they are waaaaaay too perfect.  My little organic tomatoes are riddled with bug holes.  And I'm OK with that.

I came across this recipe on a food blog called The Smitten Kitchen.  If you have a chance, please go visit Deb.  She operates out of a tiny (42-square feet!) kitchen in New York City.  It just goes to show you don't have to have an acre of kitchen to crank out delicious, good-looking food.  She has my full admiration and respect.  Her writing is crisp, her recipes are fresh.  She's clearly deserving of the success of her blog.

And I share her addiction to love of slow-roasted ("sun-dried") tomatoes. 

Truly, the methods couldn't be simpler. 

It works best with cherry, grape, or small Roma tomatoes.

Just slice the tomatoes in half, place them on a parchment paper-lined baking sheet, toss around with some some unpeeled garlic cloves and fresh herbs, drizzle with olive oil, and bake them at 225 degrees for about three hours, until they are shriveled and a little dried. 

Simple ingredients. 

Simple preparation.

Mind-blowing results. 

When they're done, you can taste every ray of sunshine and every gentle breeze that caressed their skin while they were on the vine.

And the garlic?

Like an eager recipient of parade candy, I feverishly peeled away the papery skin, squeezing the complexly sweet and velvety smooth morsel into my mouth.

I heart roasted garlic.

This recipe rocks my world.

Smitten Kitchen's Slow-Roasted Tomatoes

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as thyme or rosemary

Preheat oven to 225 degrees.

If you are using Roma tomatoes, slice them in half lengthwise.  For cherry or grape tomatoes, cut in half crosswise.   

Place tomatoes (cut side up) and garlic cloves on a baking sheet lined with parchment paper.  Drizzle lightly with olive oil (don't drown the tomatoes...just make them lightly shimmer.)  Toss on the sprigs of herbs (or sprinkle on dried herbs if substituting).  You can add a little salt and pepper, but it's really not necessary. 

Bake the tomatoes for about 2 1/2 to three hours.  The goal is for the tomatoes to emerge a bit shriveled and dried-looking...with a little juice remaining inside.  (Hard to describe...easy to see when you check on it in the oven.)

When finished, the tomatoes can be stored (after they've cooled) covered with olive oil in the refrigerator.  Or toss them with a pasta dish.  Or eat them straight off of the baking sheet.  You will never have to buy "sun-dried" tomatoes again.  Because let's face it..."they" make theirs in the oven, too. 

Recipe rewritten from The Smitten Kitchen