Monday, July 27, 2009

Aeyah's coconut maifun

Aeyah made up with this amazing recipe today. One thing that I have found with my kids is that if they cook it they usually will eat it. I started my kids out in the kitchen when they were very small and they have grown up with me in the kitchen. They love fresh ingredients and they can name foods that most adults have never heard of. We try to eat around the table as a family at least once a day. The kids go to the farmer and help him pick produce, we go to farmers markets. We try growing a bit (more some years, less others). We grow herbs. We make the grocery store a field trip. We try to keep with the least processed foods possible. Vegetables, fruits, rice, whole bulk grains, dried fruit, nuts.
Now at 12 and 10 my oldest can handle an entire meal on their own. And since we use recipes mostly as a jumping off place, each meal is unique and amazing.
My 7 yr old has always loved being in the kitchen when he was 1 he was making his own smoothies,(with my help) so he could get enough fruit (something he has never liked).
I am happy to be bringing back the knowledge of being very intuned with what we are eating and where our food comes from through my children. I hope it will help spark a new generation of slow eating.

Coconut Mai Fun

1 8oz box maifun (rice noodles very thin)
cooked as per box instructions. Drain rinse and set aside.

1 cup organic coconut milk
1 t salt
1 t garlic powder
1 t onion powder
5.5 grams vegetable bouillon(ours is made by the organic gourmet and contains:
sea salt, palm fruit oil, nutritional yeast extract, corn starch, onions, celery, carrots, leeks, parsley,
lovage, paprika, turmeric, nutmeg, pepper, chicory extract
1/3 cup red miso
1 small can water chestnuts sliced

place 1/4 cup of coconut milk and bouillon in small bowl and whisk until there are no lumps and it is a smooth consistency.
Transfer to medium bowl
place 1/2 coconut milk and 1/3 cup miso into small bowl and whisk until there are no lumps and it is a smooth consistency
transfer to the bowl
add onion, garlic, salt and stir.
add noodles, and water chestnuts.
Serve warm

Sunday, July 26, 2009

Sunday lunch

Sunday is Brian's Monday, he gets Friday and Saturday as his days off. So we usually have a special meal together on Sunday to start our week off right.
Since I made coconut curry late last night to ward off Brian's allergies (it worked) we had the leftovers for breakfast and were in the mood for something light that wouldn't heat up the kitchen.
Today was
Fresh local organic tomatoes sliced
avacado sliced
slivered raw purple cabbage
local organic cantalope melon
cottage tofu
homemade corn tortillas

Cottage Tofu
2 one pound blocks water packed firm tofu drained and mashed
1 T spicy dijon mustard
1 T yellow mustard
1 t dried basil or dried dill (but not both)
1 t chili powder
1 T garlic powder
1 T onion powder
1/2 c veganaise (vegan mayonnaise found a natural food stores in the dairy section)
mash the tofu to an even consistency add everything else and stir until well mixed.
keep this refrigerated for up to 5 days covered
can be served on the side like cottage cheese with fruit or sliced vegetable (especially tomatoes!!)
or served like a dip on crackers or like tuna salad (add a bit of chopped onion and celery) on sandwiches.

Handmade Corn Tortillas
2 cups masa flour (corn flour mixed with lime)
1 1/4 cups water
1/4 tsp salt
tortilla press: here is a nice plan for one:
or you can purchase a metal one
cast iron skillet or stainless steel skillet
combine all three ingredients in a glass bowl and mix thoroughly with your hands or a wood spoon for two minutes to form a soft dough.
Divide dough into 8-12 equal balls. cover with a damp cloth to keep dough moist
line a tortilla press with two pieces of waxed paper
place each ball between the pieces of waxed paper and press until tortilla measures 5-6 inches
carefully peel off waxed paper
preheat ungreased skillet on medium high heat
cook tortillas one at a time until slightly brown on both sides
cover cooked tortillas with a cloth napkin to keep soft and warm
serve warm
refrigerate any unused tortillas use within 1 week.

Wednesday, July 22, 2009

zucchini lime coconut muffins

If you live anywhere in the south then at one time or another you have walked out your front door and realized that yet again you had been "gifted" by a friend, family member, co-worker, or your worst enemy... with a 10 pound bag of zucchini. You look up and down the street, thinking who could do this to you. And is there time to still run after them. Then you slowly walk back into your house and try to fit this crazy green squash into your already over flowing refrigerator full of your own zucchini, from your CSA or a neighbor, or your own little plot of land.
Well, we have 5 kids and when we lived in Nashville we found ourselves on the receiving end of zucchini so much that when I came home and found a bag tied to my door my kids would immediately start begging to throw it away. I am grateful that these kind people thought of us but why could they not ever leave us Thai food??
So this is where this recipe came from, I had tried zucchini bread recipes before but they just didn't taste very good, mostly they still tasted like zucchini, or they just didn't use up enough of the stuff. But this recipe uses a full 8 cups. And the flavors are amazing. So... After trying this recipe don't blame me if you find yourself begging your neighbors for their zucchini!!

zucchini lime coconut muffins
8 cups whole spelt flour
4 t baking powder
3 t baking soda
2 1/2 t salt
6 t ground flaxseed (coffee grinders work the best)
mixed with 6 T water in separate bowl
2 1/2 cups organic unbleached cane sugar (or 1 1/2 cups agave nectar and add
1/2 cup extra flour)
3 cups organic canned coconut milk (exactly 2 14oz cans)
lime zest from 3 limes
1/2 cup lime juice (or juice from 3 limes)
8 cups zucchini shredded in food processor
3/4 cup coconut oil
1 cup unsweetened shredded coconut
mix the flour, baking soda and powder and salt in a medium bowl and set aside
preheat oven to 375
mix ground flaxseed and water in small bowl until completely blended
mix together flaxseed mix, sugar, coconut milk, lime juice and zest, zucchini, coconut oil, and shredded coconut
mix well.
Slowly add the flour mixture until thoroughly mixed, but don't beat it or over mix it, mix it until it is just all wet.
pour this batter into ungreased muffin tins 2/3 of the way full.
and bake in oven for 25-30 minutes, checking after 15.
They should be slightly brown on top and a knife should come clean from the centers
let them cool in the muffin tins for 20 minutes (if you can wait that long)
and then transfer them to a covered container. they will last 2-3 days at room temperature
and 2 weeks in the fridge. You can also freeze these.
makes about 60 muffins.

Tuesday, July 21, 2009

Massaman Curry

Okay, so I have had a request for some Thai-style curry from this yummy restaurant in Nashville
Royal Thai. I have not eaten it in a year or more so I will do my best to recreate it. This is a massaman curry. Those of you who live near there can make it and then go to Royal Thai and see if it comes close. Tell them I said hi and I really miss their Tofu Pa Naeng.

Massamum Curry

3 Cloves garlic smashed and diced
2 T coconut oil or sunflower oil
1 medium onion chopped
2 cup cooked chopped potatoes
1/2 cup cashews
1 cup canned pineapple drained (drink the juice!!)
1- 8 ounce can sliced water chesnuts
1-8 ounce can bamboo shoots sliced
2 small red chilis deseeded
1 stalk lemon grass outer leaves removed
dice this very small (if you can not find fresh lemon grass stalk you can also find it
dried in a jar in Asian markets and some grocery stores
If you use dried use about 3 T tied up in a bit of cheese cloth you will cook this with the
soup and then remove the cheesecloth bag before serving.
1 2 inch piece of fresh ginger peeled and diced
2 Kaffir lime leaves also found at Asian markets
you will also remove these before serving
2 tsp good salt (I recommend REAL salt or Celtic sea salt)
1 Tbsp fresh ground coriander seeds
1 Tbsp fresh ground cumin seeds
1/2 tsp fresh ground nutmeg
1/2 tsp cinnamon
1/8 tsp ground cloves
1 tsp fresh ground cardamon pods
2 Tbsp tamari or vegan fish or worchestershire sauce
3 cups organic coconut milk canned (2 14 oz cans shake well before opening)
1 cup almond milk or water

Place the onion, oil and garlic in a 4 quart saucepan-cook stirring until the onions are transparent about
5 minutes
Add everything else
cook over low heat for 20 minutes until all the flavors are melded together
remember to remove the kaffir lime leaves and the dried lemonstalk
Serve over Jasmine rice
You can also add some fried tofu if you like but it taste wonderful as is!

vegan bachmel sauce over noodles

When we became vegans one of the things I thought I would miss is the bachmel sauce
You know that rich and creamy sauce that just screams DAIRY and lots of it, butter, cream, milk etc.
Well, it was one of the first things I veganized.
My favorite has mushrooms, sundried tomatoes, and fresh basil.
This is one I made up for noodles for the kids, it is quick and easy
for a very fast dinner.

Vegan Bachmel Sauce over noodles
4 Tbsps sunflower oil
2 cloves garlic crushed to break the cells and release the garlic love and diced
2 t salt
1/8 t paprika
1/8 t nutmeg
1/8 t turmeric
1/2 t chili powder
1/4 t fresh ground pepper
6 T hemp milk (you can use any milk homemade is better but water will also do)
and 1 cup hemp milk these will be added separately
4 T flour of your choice I used whole spelt
3/4 cup red star nutritional yeast vegetarian support formula (great source of B12)
2 (more) T sunflower oil

In a large pot over high heat cook the noodles following package directions
When done transfer to a colander drain rinse and set aside. Reduce heat on stove to
medium and give it a minute to cool down. Then place pot back on burner.
Place the oil and garlic in the pot and cook stirring for 3 minutes
add the salt and herbs WHISKing constantly,
add the 6 T milk or water,
While WHISKing constantly sloooooowly add the flour sprinkling it over the
liquid, keep whisking this, it will become thick very quickly
slooooowly add the 1 cup milk or water whisking the entire time.
Let this bubble but not boil for 1 minute.
Reduce heat to medium low.
add the nutritional yeast and sunflower oil.
Whisk to a thick cheezy consistancy and then add the cooked noodles.

We had this with
Smoked Marinated Wild Rice Tempeh
8 ounces wild rice tempeh
cut into strips and marinate in 4T Tamari and 2 tsp. liquid smoke
2 t garlic powder and 4 T water for at least 10 minutes at room temperature
or in the refrigerator for as long as you want up to 24 hours
Transfer the Tempeh to a well heated saute pan
with 4 T heated sunflower oil
Saute the tempeh and the marinate for
5 minutes each side.

Simple salad of
Romaine lettuce, fresh spinach, shredded carrot and green leaf lettuce
with a simple dressing of
sunflower oil
hemp oil
hemp milk
yellow mustard
and garlic powder

Kim-chee and
Garlic stuffed green olives

Monday, July 20, 2009

blessing way chocolate

I came up with this recipe when I was on my way to a potluck and wanted something sweet and special
but didn't have a lot of time.
A blessing way is a traditional Navajo ceremony which honors the pregnant woman's right of passage into motherhood. Like a baby shower is for to honor and celebrate the coming child, the blessing way is a time to honor and celebrate the mother. This ceremony usually done when the mother is close to giving birth she is showered with loving touch, good food, soothing music, and sacred gifts.

chocolate from blessing way.
Take some good quality chocolate either a bar or chocolate chips
or good quality fair trade organic cocoa mixed with coconut oil and a bit of agave nectar
place them in an oven proof glass container
add nuts and seeds of your choice
walnuts, pistachios, pumpkin seeds, sunflower seeds
dried hibiscus flowers
and dried or freeze dried fruit of your choice
raspberries, blueberries, pineapple. etc
place in a toaster or regular oven until the chocolate is just soft
remove from the oven and stir until well combined
place in the fridge or freezer until set
break into pieces and enjoy
here is an exact recipe for those of you who need a little direction

3/4 cup organic fair trade cocoa
2 T organic virgin coconut oil
4 T agave nectar
mix thoroughly
or 1 cup vegan organic fair trade chocolate chips
place in glass baking dish
1/2 cup walnuts crumbled
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dried raspberries
1/4 cup dried pineapple
3 Tablespoons dried hibiscus flowers
1 t bourbon vanilla
1/8 teaspoon salt
place in 300 degree toaster oven
for 7 minutes or until the chocolate is just starting to melt
mix thoroughly and let cool to room temperature
place in freezer or refrigerator until set
break into pieces and enjoy
keep this in the refrigerator in a covered container for up to one week.

Sunday, July 19, 2009

spinach pesto

Pesto is wonderful. Full of flavor and nutrients. Some people think the basil aspect is too strong like my friend Rayla. Others just can't afford huge amounts of basil. So this recipe is for all of you and for those of us who just love spinach. What can I say when I was a kid I thought my father might actually BE Popeye so I ate my spinach so I could be strong and amazing just like him!! An added bonus to this dish is that it is raw but most people won't think of it
that way so you can sneakily feed them healthy!!

Spinach Pesto

I huge bundle of spinach about 1/2 lb will do make
sure it is clean and dry. salad spinners work well for this
If it has a huge amount of stems you can trim these but use
some of the stem, they are good for you.
3-7 cloves of garlic, the garlic will make it spicy so adjust this for your tastes
1/4 cup olive oil--you will really taste the olive oil in this recipe, so use the best
most virgin, organic you can get your hands on.
Some REAL salt or celtic salt
nuts about 1-1.5 cups
I use walnuts mostly, they just perfectly complement the spinach and garlic
you can also use pecans, pignolias, or pistachios
Last night I used a combination of all 4 and there was not a drop left in the bowl!
Now put everything in a food processor with a cutting blade and process until bright green
and smooth and all the nuts are blended. If it is too thick you can add a little more oil a few
drops at a time. If it is too thin add a few more nuts.
This will keep in the fridge for about a week. I smooth it into a glass refrigerator dish and put a layer of parchment or wax paper over the top to keep out the air.
You can also freeze this in a container or in ice trays for individual servings just make sure to cover it with a layer of water or oil to keep the air out. It will freeze for about 3 months.
I served this at a potluck with gluten free crackers and tortilla strips.
It is amazing on pizza.