Make Homemade Raw Almond Mylk

Making your own almond mylk is very easy. Once you get the hang of it, you may never go back to the commercial brands. Making your own RAW almond mylk is even better because it preserves the enzymes and all nutrients in-tact. Commercial mylks are pasteurized, which diminishes the nutritional value of the original mylk. Commercial brands also can have fillers, sweeteners, thickeners, and flavoring agents added. You may not be sure what you're getting. One thing to note is that if you are giving a homemade mylk to your kids, they will not be vitamin fortified, so if you're depending on those fortifications, usually of D and E, you'll have to find them elsewhere. Try to source your raw almonds bulk to reduce cost. Also, try to source organically produces almonds to eliminate potentially deleterious chemicals.

1/2 cup raw (organic) almonds
filtered water
non-reactive bowl or 1 quart mason jar
thin gauge sieve or a nut mylk mesh bag
blender
paper towel
rubber band



Measure 1/2 cup raw (preferably organic) almonds into a deep non-reactive bowl or glass quart mason jar. Fill with about 2 cups water. Cover the container with a paper towel and secure the towel with a rubber band. Let the almonds soak for between 6 and 8 hours in a cool place or your refrigerator. The almonds will absorb the water, which will deactivate inhibitory enzymes in the nut which will make more nutrients available for your mylk.

Once the nuts have soaked, remove the skins from the nuts. This is fairly easily done by hand. I like the technique of squeezing the round end of the nut, which pushes the nut through the pointy end of the skin. The skin imparts a slightly bitter taste to the nut mylk. By removing it, you will experience a much more mellow flavor. You can skip this step if pressed for time, just known the mylk will be slightly more bitter. This may not matter so much if your plan is to use this mylk for cooking. Save the skins in a bowl and set aside.

Place the skinless nuts and about 2/3 cup filtered water in your blender. Slowly bring your blender up to the highest setting and let the mixture puree for a few 2 or 3 minutes. Check to make sure you've got a fairly smooth slurry. Then add another 1 and 1/3 cup water. Blend for 30 seconds.

I suspend the mylk bag from my cabinet knob. Not pictured - the funnel I use to direct the mylk into the mason jar. Still packed from our move. Must find it1

Pour the slurry through your sieve or mylk bag into a mixing bowl with a spout  or large measuring  cup. Press all liquid through the sieve by using a flexible spatula or mixing spoon until all that remains is the damp nut meal OR squeeze the nut mylk bag with your hands, kind of like milking a cow, until the nut meal is as dry as you can get it. Place the nut meal in the bowl with the nut skins. This can be used as you would use commercially prepared wheat/rice/oat germ or almond meal. I typically put it through a food processor to blend skins and then freeze if I do not have immediate plans for use. You also have the option of drying in an oven or dehydrator and storing in an air-tight container.

Taste your mylk. The 1/2 cup almonds to 2 cups water should result in a fairly thick mylk, thicker than  your store-bought brands. I love to use this for chocolate mylk. It is quite decadent. You can add more water to your desired consistency. Transfer your mylk to an airtight container, like a mason jar and refrigerate. The mylk will last a day or two in the refrigerator. We usually consume it immediately, so I'm not sure the maximum time if can be stored. I suggest making small batches as needed. If you want it available for cereal or smoothies in the morning, for example, prepare the night before.

My husband was quite skeptical about what I was up to, but was blown away by the difference in flavor and texture. We only buy commercial almond mylk if we are really short on time. 

I source my raw, organic almonds at Trader Joe's or through my local UNFI buying club. When I calculated the cost to make my own raw organic almond mylk, at the prices I've been able to source ingredients, it is approximately equivalent or a little less to make my own. So the "savings" is more peace of mind than dollars. It works for me and my family. I invite you to try it for yourself!

Enjoy!

Sambar (Indian vegetable and dal stew)

According to my husband, Sambar is one of his most favorite flavors on the planet. Considering my husband's culinary background, that is saying a lot. Sambar is truly a satisfying dal. Easy to digest and to prepare, be sure to make a big batch as it is better the second day once the flavors have had time to integrate. It is traditionally served with masala or atta dosa (think Indian savory pancake wrap) or with a large scoop of basmati rice atop the bowl.

This recipe has been adapted from The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa.

6 cups water
3 tsp salt
1.25 cups mung dal, toor asl, green split peas, or whole lentils
1.5 lb assorted vegetables such as eggplant, zucchini, carrots, tomatoes, green beans, squash
2 oz tamarind paste (or you can use a lump of tamarind, place in boiling water, and extract the juice if you want to prepare more authentically)
3 tbsp ghee or sesame oil
3 tbsp prepared sambar powder (you can make yourself or buy a commercial powder) OR the following spice combo (1 tsp black mustard seeds, 1.5 tsp ground cumin, 2 tsp ground coriander, .5 tsp cayenne pepper or 2 fresh chillies, minced, 1 tsp tumeric)
4 tbsp grated coconut

 Put water and salt in large pot and bring water to boil. Sort, wash, and drain the dal. Add the dal to the boiling water. Cook uncovered for 10 minutes. Remove any froth or dal skins, then cover and cook on medium heat for 15 to 25 minutes, stirring occasionally. (The dal should be soft, not mushy.)
While the dal is cooking, wash and prep vegetables. Coarsely chop.

Heat the ghee or oil in a skillet. If using the sambar powder, fry for a few seconds and then add vegetables. If using the spice combo in the recipe, heat oil and fry the mustard seeds. After they finish popping, add the powdered spices, fry for a few seconds, then add the vegetables (holding back the tomatoes if using.) (If you are using eggplant, cook it first until it is butter-soft.) Stir fry for 10 to 15 minutes, until all vegetables are softened and somewhat browned. Add grated coconut and fry for 2 more minutes.

Empty the vegetables and tamarind into the dal and mix well. (If using tomatoes, add at this time. If using canned, no need to strain juice. If using fresh, be sure to remove the skins as the skins will not be a good texture in the soup.) Lower the heat and cook uncovered until the vegetables are soft. This is a thick stew, so it will lose a lot of water - feel free to add a bit back at the end to get the texture that suits you. I thought is was a bit salty at the end, so I added water to dilute the spices.
Enjoy!

The BEST Braised Green Recipe

I first tried these greens at a BBQ at Hilltop Farm. The owner of Food Simply Fresh, Kelly, prepared braised turnip greens that were delicious. She made the recipe available. Tonight was my first attempt and they were a huge success. The liquid was so good we couldn't bare to pour it down the drain, so we're reducing it for a glaze. I substituted collards for turnip greens. Kelly suggested any cooking green - or a mixture. I also substituted dried cherries for cranberries and skipped the garlic.

2 lbs greens, 1 large sweet onion chopped, 5 cloves garlic minced, 1 bottle white wine ( pinot grigio is best) , 16 ounces vegetable stock, 1 cup dried cranberries, 1 tsp crushed red pepper flakes, 1 tsp sea salt, 1 tsp black pepper, 1/4 cup brown sugar, 2 tbsp molasses.

Saute onion in olive oil for about 10 minutes or until soft. Add garlic and saute for about 30 seconds. Add greens, wine, stock, brown sugar, molasses, and spices. Cover pot an bring to a boil. Turn heat down to medium-low to an easy simmer for about 20 to 25 minutes, stirring every 5 minutes or so. Add dried cranberries. Enjoy!
Check out Kelly's web site at www.foodsimplyfresh.com .

Italian White Bean Soup - Veg, GF and Kids Love It!

I have determined that the best way to feed the family lunch this winter is to focus on easy, quick, filling and savory soups. With fresh fruits and veggies now at a premium, I've turned to grains and legumes for the season. I found a good basic recipe at AllRecipies.com for Italian White Bean Soup. I made a few changes to adapt the recipe to our needs and items I had on hand. I also read through the comments (one of the reasons I love this particular recipe website) and got a feel for the desired end result. One great feature of soups that are thickened by using beans or potatoes is that you can create a rich and filling soup easily that doesn't rely on creating rues or utilizing the fat content of dairy.

Total cooking and prep time was about 1 hour, most of which was the simmering of the broth to cook the beans.

These are all ingredients that are easy to find in the winter and are inexpensive. No fancy cooking techniques needed!

I adapted the recipe ingredients as follows:

• soaked white dry beans ahead of time vs. the canned beans. I had the time and they are less expensive.
• swapped some Swiss chard I had for the spinach. the ribs of the leaves will be crunch in your soup. I opted to remove them in my soup. It is your choice.
• used vegan, gluten free, soy free veggie bouillon cubes and water for the canned broth. 
• doubled the garlic
• substituted 1 large leek\ for onions (for a soup like this, I prefer the buttery flavor that leeks impart to soups)
• salt and pepper to taste
• shredded fresh basil added at the end

Tips for preparing:

•  Add oil, celery, and leeks to the stock pot/large pot. Saute the leeks until translucent. Then add garlic and cook for about 1 more minute. You want the garlic to have a sweet and pungent flavor. It the garlic browns it will impart a bitter taste to your soup. 
• Add the water and bouillon /broth, beans, and spices to the pot and bring to a boil, then turn down the heat to simmer the soup.NOTE: If you are using beans that are not pre-cooked, you'll have to simmer the broth for longer than using pre-cooked or canned beans.
• Using a slotted spoon, remove about 1 cup of the veggies and beans from the pot and set aside. Run the remaining broth, veggies, and beans through a food processor or blender. You want a very smooth and moderately thick liquid.
• Return the liquid to the pot. Add the reserved veggies and beans along with the chard. turn the stove burner off. Wilt the chard leaves. 
• Add the basil and lemon juice, stir, and serve immediately. Enjoy! We served this with gluten free bread and Earth Balance.
• KID-FRIENDLY NOTE: My kids both loved the broth - which is very rich, tasty,and nutritious given that it was created with pureed beans and vegetables. Neither were thrilled with the greens or the actual beans and thus ate around them. In the future I will serve their soup from the puree prior to adding the veggies back in and adding the greens. All in all, I call it a success!

Glorious Green Pea Curry Soup - Give Peas a Chance!

Even if you hate peas, I strongly urge you to give this a try. You cannot possibly be as sworn off of peas as I was before trying this. I credit this dish for getting me turned around on peas. For that, I am forever thankful.

This is yet another great recipe I was introduced to at my yoga teacher training. To be clear, I still resist peas. Years of habit energy. Until the day in 2004 that I experienced this soup, I would have testified under oath that I loathed peas and would never willingly put one to my tongue. According to family legend, even as an infant I refused any baby food with peas in it. After a few very unfortunate experiences with peas as a child, the sight or smell of them alone was enough to trigger the gag reflex.

Arriving to lunch after a full morning of yoga with a growling belly, I found pea soup and salad as the offering. To say I was dismayed was an understatement. I held out for a while, until I realized the salad would not hold me for the afternoon training. I decided to at least give the soup a try before getting in my car and driving to a local gas station for a Snickers bar. I placed a small serving in my bowl. I returned to my seat and stared at it for a time. Finally, summoning courage, I brought the spoonful to my mouth. I sniffed the spoon tentatively. Registering a pleasant aroma, nothing like the pungent split pea and ham soup that my mother made weekly for my entire childhood, I gave it a try and was pleasantly surprised. After a few more spoonfuls I broke into a smile and ate two large bowls!

Ingredients

• 6 cups cold water
• 1/2 cup basmati rice
• 4 tsp green Thai curry paste
• 6 cloves garlic, minced
• 1/8 cup minced fresh ginger (2 inches)
• 1 stalk lemongrass, while part only
• 1 tbsp lime juice
• 1/2 cup whole coconut milk
• 1 lb frozen peas
• 1/8 cup chopped fresh basil
• 1/8 cup chopped fresh mint
• 1/8 cup fresh chopped cilantro
• 1/8 cup tamari or coconut aminos
• 1/8 cup fish sauce (optional)

Directions

1. Place cold water, curry paste, garlic, ginger, lemongrass and lime juice in a large pot and bring to a boil. Turn down heat and allow to simmer uncovered for 30 minutes. A trick for the lemongrass: Separate the blades of lemongrass and bruise them with the back/dull side of your chopping knife, meat tenderizer, or pestle and add to the soup, much like you add a cinnamon stick to hot cider. This will impart the flavor of the lemongrass to the soup and allows easy removal of the blades prior to pureeing the soup. This will lend to a smoother soup. Here is a good article: http://www.finecooking.com/item/30372/how-to-bruise-lemongrass-to-release-its-flavor
2. Add coconut milk and peas. Simmer for another 5 minutes.
3. Add herbs, fish sauce, and tamari. If you are soy-free, you can substitute raw coconut aminos and 1.5 tsp salt. (Since the aminos are raw, cooking them will diminish their nutritional value for which you are paying a premium. Wait until the soup has been pureed, run through a sieve, and has been removed from the heat. Add them and allow the soup to sit for 5 minutes to allow the flavors to blend.)
4. Do not cook the soup further. Puree the soup immediately, using either an immersion blender or a food processor. The soup may be a bit grainy. I suggest pouring the puree through a strainer, using a whisk to assist with this. This will result in a completely smooth and thinner soup. If you'd like a bit more body, you can run some of the strained solids through a food processor a second time to achieve a smoother texture and then add them back to the soup until you reach the desired texture.
5. Add salt to taste. Add the coconut aminos at this time if you are substituting these for the tamari.

Pumpkin Chocolate Chip Gingerbread - Vegan and Allergen-free!

My grandmother made the best chocolate chip cookies. The best. When I was at college she made a big box of them and send them to me in care packages every few weeks. There were always plenty to share with my friends. When my dormmates figured out the source of these cookies, they would hover around the front desk waiting for me to arrive to pick up the box. Grandma’s cookies made me very popular, very quickly. What was her recipe? Well, you can find it on the back of the bag of Chocolate Chips!

Recently, I have incorporated another manufacturer’s recipe into my life. I have worked off the basic recipe for this cake-bread which I found on the company’s website. This has become a staple in our household.

My gluten free family is big on bread. It can get very expensive trying to buy pre-made allergen-free breads from the store. You pay a lot for mediocre quality. This recipe can be flexible based on ingredients on hand. It is moist and freezes well, retaining its moisture upon thawing. This Pumpkin-Ginger variation is my tribute to the autumn and I hope you enjoy it!

Ingredients:

·         2 cups all purpose baking flour (try one that incorporates several different types of grains and legumes rather than mostly rice flour for better texture and flavor)

·         2 tsp baking powder

·         2 tsp baking soda

·         1 tsp xanthan gum

·         1 tsp cinnamon

·         SPICE

o   1 tsp nutmeg, ½ tsp clove for pumpkin bread

o    1.5 tsp ground ginger, 1 tsp nutmeg, ½ tsp clove for pumpkin gingerbread

·         1 cup sugar (evaporated cane juice or turbinado sugar are great as well)

·         ½ cup coconut oil (or canola oil)

·         2/3 cup non-dairy milk

·         ½ cup applesauce, unsweetened

·         PUREE

o   1  cup pumpkin puree (with 2 tbsp molasses if making pumpkin gingerbread)

o   1.5 cup mashed very ripe banana for banana bread

o   1.5 cup shredded zucchini  for zucchini bread

·         1 tbsp vanilla

·         Optional: 1 tbsp nut butter

·         ½ cup add-ins: chocolate chips, nuts, raisins, dried cranberries

Preheat oven to 350˚F. Grease 2 bread loaves or line them with parchment paper and set aside.

Blend together all dry ingredients.

·         If you are making banana or zucchini bread, simply add the cinnamon.  

·         If you are making pumpkin bread,  add 1 tsp nutmeg and ½ tsp clove.

·         If you are making pumpkin gingerbread add 1.5 tsp ground ginger, 1 tsp nutmeg and ½ tsp clove.

Blend in all wet ingredients one at a time, except the PUREE, until smooth. Finally add PUREE.

·         If you are making banana or zucchini bread, add 1.5 cup of mash/shreds.  

·         If making pumpkin bread, add 1 cup pumpkin puree (not pumpkin pie filling).

·         If making pumpkin gingerbread, add 1 cup pumpkin puree and 2 tbsp of molasses.

 Mix until well batter and add-ins are incorporated. Divide the batter equally between the two pans. Bake for at least 40 minutes, rotating pans after 20 minutes. The baking time will vary according to the type of flour oil, and puree used. The top should be hard and dull in appearance. Also, tap your fingernail on the top. You should hear an audible “tap tap.” When inserting a toothpick, it should come out clean. The recipe makes 2 loaves with approximately 13 slices per loaf.

Homemade Chai - Yoga in a Cup!

Another fantastic recipe I'm sharing from the most lovely Rebecca of my 2005 yoga teacher training. We often enjoyed this during the cooler months as we listened to our beloved teacher, Diane, talk to us about yoga philosophy. Every cup brings me back! There are real benefits to sipping a delicious cup of chai. The spice mixture enhances warmth, digestion, and circulation.

• Fresh Ginger - sliced, and you can leave on the skin if it is organic
• Black Pepper
• Cardamom Pods
• Cinnamon Sticks 
• Cloves
• Allspice
• Your choice of Loose Tea - black for a more traditional chai, rooibos for earthy flavor without the caffeine, peppermint is very soothing, especially in the evening - it is your choice!

Start with the whole spices, and crush in a mortar and pestle.No proportions to stick with. Add a little of everything and play with it until you've developed YOUR individualized version.

WET VERSION: Combine ingredients and add to a pan filled with cold water. Heat on high until it comes to a rolling boil, then turn the heat down and allow chai to simmer on low with a cover on for a good while (at  least 20 minutes... can leave simmering for hours.) The longer it simmers, the stronger and the better! You can leave your pot of chai out on the stove for a couple days, reheating and enjoying. When you've used half the pot, add more water and reheat. the spices are so strong and like to be used to their full potential.

Serve with milk of your choice and some honey.

DRY VERSION: A different way of creating this chai is to combine all the ingredients dry. Dehydrate the ginger and add as well. Place in a large air-tight container and use as desired for individual batches. I bulk-ordered organic rooibos and made a 2-quart container of chai mixture. A great place to purchase your spices bulk and at a lower price is your local Indian grocery. They usually have great selections and pricing on tea as well. It probably won't be organic, though. You can also go on-line for wholesale pricing on spices if you really love this tea as much as I do and plan to drink it often. The jar I made has lasted several years. I need to replenish my supply soon! When you are ready to make chai tea, follow the instructions for the wet version above.

Pumpkin Pie Ice Cream

 Enjoy the Autumn Harvest Season with Pumpkin Pie Ice Cream!
Vegan, Gluten Free, Soy Free

1 can coconut milk (full fat)
1 tbsp corn starch
1 cup sugar
1/2 tsp vanilla'
1/4 tsp cinnamon
1/8 tsp clove
12 oz pumpkin puree (canned or freshly roasted)

Bring coconut milk to simmer in pan. Add the sugar and corn starch. Whisk to eliminate lumps, stirring continuously as the mixture thickens substantially. Remove from burner and allow to cool to room temperature.

Add coconut milk mixture and pumpkin in blender. Puree. Add vanilla and spices and mix thoroughly.Place in refrigerator for 2 to 3 hours.

Remove from refrigerator and follow directions for your ice cream maker. You can enjoy as soft serve or place back in the refrigerator for several hours for a more firm texture.

Serve with shortbread cookies. If you'd like to be decadent, you can drizzle caramel sauce over the top. Enjoy!

NOTE: Feel free to experiment with spices - allspice, nutmeg, and ginger (fresh if possible) are great as well. just taste for flavor prior to pouring the liquid from the blender and adjust as needed. Have fun with it!

Vitality Salad Dressing!

This is inspired by the lovely Rebecca, the beautiful yoga teacher and cook who provided sustaining vegan meals to our yoga teacher training in 2005. More of her recipes to come. I've modified to be soy-free.


Vitality Dressing

Extra Virgin Olive Oil
Balsamic Vinegar
Raw Coconut Aminos
Tahini
Nutritional Yeast
Salt
Pepper
Dried Basil
1 clove garlic, pressed or minced

Mix ingredients in a glass jar by shaking. Use your taste buds for proportions that you like. This is different every time I make it according to what I have. Feel free to add different spices for desired flavor profile. And most importantly - Enjoy!

Autumn Chili - A Salute to the Autumn New England Harvest

Looking into my refrigerator last week, I was faced with beautiful, seasonal, fresh and seemingly unrelated items from our local Heirloom Harvest farm share. I met the meal challenge with a chili that far exceeded my expectations! This dish is sweet, savory, and spicy. This convenient crock pot meal is guaranteed to warm you on a brisk autumn day while getting you out of a flavor rut. Vegan, gluten free, nut free and soy free, this was approved by my 5-year old picky eater, my easily-pleased 16-month old and my foodie and former sous chef husband. The entire crock pot of chili was gone in less than 24 hours!

The rest of this blog and recipe is up over at MassMoms. Top with Cashew Cream (recipe posted on my blog as well.) Enjoy and let me know what you think! I'm on my second batch. Blessings!

Raw Carrot Curry Kraut

Inspired by a recipe from Conscious Eating, by Gabriel Cousens.

1 small head red cabbage, shredded
1 small head green cabbage, shredded
1 medium head green cabbage, juiced
3 cups carrot, shredded
3 cloves garlic minced or pressed
2 Tbsp Curry powder

Try to use organic produce if possible. Always rinse thoroughly. reserve the large cabbage leaves. red the green cabbage, red cabbage, and carrots. Mix in curry powder and garlic. Press mixture down into the bottom of a large glass mason jar or pickling jar until juices begin to release.

Juice 1 medium green cabbage on coarse setting. Collect all juice and pour into the jar with the vegetable mixture. Discard the fibrous pulp. The mixture should be completely covered with the juice, with about 1/8" of liquid on top.

Cover the mixture with the cabbage leaves. Cover the cabbage leaves with plastic wrap and then place a large bowl on top the plastic wrap in order to keep the mixture submerged. Cover with glass cover. Place the jar in a room temperature area and cover with a towel. Allow to ferment between 4 and 7 days. The warmer ambient temperature is, the more rapidly the fermentation will occur.

Once complete, you can scoop the Curry Kraut into glass jars and store in the refrigerator for up to 6 months. The Curry Kraut will continue to ferment, albeit slowly, so the flavor will continue to mature over time.

Discard if there is any visible microbial growth, any off odor, or if the Curry Kraut fizzes or gives off a lot of gas upon opening the lid of the storage jar.

CSA share week 8/27 - Bountiful - Post Hurricane Harvest Spared and a Busy Week of Cooking Ahead!

With Hurricane Irene passing over the region last weekend there was a great deal of concern about crop failure at our CSA farm. Thank goodness most of the crops were spared. We enjoyed the beautiful weather while picking beans, hush cherries, cherry tomatoes, and raspberries. It seemed hard to believe that only a few days ago we were having torrential rainfall and 70 mph wind gusts. The crickets and birds were chattering away and my son was running through the tall grass trying to catch a glimpse of the chorus. I wish I'd had my camera with me to capture my daughter sitting in the husk cherries carefully harvesting her own shack with a big juicy grin. Some moments truly are priceless.

Today's share was huge and there were "leftovers" from the pick up held in the pre-hurricane rains!

• 1 cantaloupe
• 1 black eggplant
• 1 summer squash
• 4 lbs heirloom tomatoes
• 2.5 lbs modern tomatoes
• 1/2 lb tomatillos
• 1 cucumber
• 2 yellow peppers
• 4 green peppers
• 6 ethnic sweet peppers
• hot peppers
• okra
• 3.5 lbs Macintosh apples (fruit share was purchased separately)
• 2 quarts cherry tomatoes
• 2 quarts yellow beans
• 1 pint husk (aka ground) cherries
• 1/2 pint raspberries

Last week I made hush cherry preserves. I followed a recipe for gooseberry preserves, to which they are often compared. It is pretty tasty!  I think I may do the same this week, along with some pepper jelly and some roasted peppers.

I also made four loaves of gluten free vegan zucchini chocolate chip bread. This is the BEST recipe for gluten free and vegan bread I have ever made. There is something magical about the combination of coconut oil and applesauce as a replacement for eggs in baking. It acts as a binder as well imparting moisture that withstands the freezing process. I simply replaced the banana with shredded zucchini and it worked beautifully. This has been a hit with the entire family. I still have some zucchini left, so I'll be making more bread tomorrow.

I'm planning on making more roasted tomatillo salsa and a huge batch of marinara for canning. (I purchased 20 pounds of "seconds" tomatoes from the local farm stand. They are not organic but I do know that the family practices integrated pest management. I feel confident in adding them to the mix and supporting a very local farm. Their beautiful farm is less than three miles from my home!) I volunteered my husband to make another big batch of eggplant "Farmer John" with the two eggplants we now have. Last but not least, a batch of applesauce with the apples! A busy week of cooking ahead. Busy, but delicious and well-worth the effort.

Vegan and Gluten Free Southern-Style Fried Okra

I arrived home last week with about a pound of fresh organic okra and one idea on my mind: fried okra. My Grandma Mina made some amazing Southern food. One time I was blessed with her deep fried okra. I still dream about it. Since she has passed and I'm sure that her version was not vegan or gluten free, I set about seeking guidance on the matter.

I referenced this recipe for fried okra and read through the comments, many of which were very helpful.

The recipe calls for the use of eggs in order to bind the corn meal coating. Knowing the properties of okra, namely that it generates a slime when left to sit for a few minutes after cutting, I decided to rely on this to bind the coating. Additionally, it is well known that the secret to fried chicken is the soaking of it in buttermilk. I improvised by soaking the okra in coconut kefir for about 15 minutes. (NOTE: You can purchase coconut kefir at Whole Foods and many health food stores. You can also make your own using a kefir starter or milk kefir crystals. I've linked to the two with which I have experienced success.)

I chose to go half and half gluten free all-purpose flour and corn meal to reduce the grittiness of the coating.

I ended up not deep frying them. I tried one batch in coconut oil and one in grapeseed oil. The coconut oil imparted a rich flavor, but it was difficult to fry as it has a lower smoking point. I ended up with a lot of smoke! The grapeseed oil was better fro frying but didn't have as rich flavor.

These were delicious! I saved the leftovers and put it under the broiler the next morning and it reheated wonderfully. It was a tasty compliment to our breakfast tacos.

Enjoy! Let me know what you do with the recipe!

Blackberry Mint Coconut Ice Cream

Thanks to Hannah Kaminsky and VegNews from August 2011 issue! I used blackberries in place of raspberries. The mint added a flavorful green tea-like note to this unique ice cream. You may be tempted to skip this step. Don't! Full-fat canned coconut milk really gives this vegan ice cream a luxuriously creamy texture. Enjoy with a brownie!

Ingredients

• 1/2 cup fresh mint, chopped
• 1 cup non-dairy milk (higher fat content yield more creamy texture)
• 12 ounces blackberries, fresh or frozen and thawed
• 1 cup light agave

In a medium saucepan over medium heat, combine the mint and non-dairy milk. Scald the mixture by bringing it to th180 degrees and then shut off heat. Cover, and allow the mint to infuse for at least 15 minutes. Strain and discard the leaves.

Once the milk has cooled, combine with berries in a blender or food processor. Puree until smooth and then strain to remove seeds and pulp. Stir in the agave and then chill in the refrigerator for at least 2 hours.

Pour the ice cream base into the ice cream maker and follow manufacturer instructions. Enjoy immediately as a soft serve ice cream. For a more firm ice cream, place into air-tight container in the freezer for at least 3 hours. Will keep for up to 3 months.

Let me know how this works for you. I would love your feedback.

New to Tomatillos? Easy Roasted Salsa!

At the CSA farm share pick up yesterday there was a bin of tomatillos "for the taking." I was intrigued. They were a beautiful shade of green. I'd seen them in the grocery store on occasion but had never prepared them myself. I took one pound home with me and set out to find an easy recipe for tomatillo preparation initiation.

I found one called Tomatillo Salsa Verde. I thought this one would be a good one to try as I have delighted in this style of salsa in the past, so I'd know by taste if I was off the mark. This recipe was simple, easy to prepare, and delicious. The key was roasting the tomatillos first, getting the skins to be brown. The carmelization imparted a mellow tone to the salsa, which I have experienced at times as being too acidic. A tasty experiment I look forward to duplicating. I thought I'd have some of this salsa to freeze, but given it's popularity in our family at lunchtime, we will be lucky to have any left tomorrow!

Enjoy!

Raspberry Chocolate Chip Ice Cream - Vegan, Gluten Free, and Soy Free!!

Thanks to Hannah Kaminsky, author of the newly released My Sweet Vegan and VegNews for the recipe for a delicious summertime treat!

First, my hats off to Ms. Kaminsky. Entering her freshman year in college, she is already an award-winning dessert maker and has just recently published her first cookbook!


Spumoni Ice Cream a la Hannah Kaminsky and VegNews.com

 Several of her recipes for ice cream were featured in the August 2011 edition of VegNews. (Thanks for Erin Michaud for my 6-month gift subscription!) Given that my son has a significant allergy to dairy and we just took him off of all cow's milk, it is summertime in New England with the requisite homemade ice cream stand in every town, and I just purchased an ice cream maker at a church yard sale for $5, this article could not have been more perfectly timed.

Our first attempt was a complete failure. For the second round, I decided it would be better to follow the recipe more closely rather than using it as a set of suggestions. Like baking, it turns out that ice cream making is more laboratory science than artistic expression.

The recipe, as it appears in VegNews, is "Raspberry-Mint Truffle Ice Cream." I, however, decided that the mint would alienate my son and so chose to skip the step of infusing the coconut milk with fresh mint. (It sounded wonderful to me, however, and I will try it out soon.) I also did not have the time to create the truffles. I opted for rice milk chocolate chips as an add-in instead. So, I made "Raspberry Chocolate Chip Ice Cream" and it is currently being enjoyed by all! Although I did adapt the recipe a bit, I kept the basics in tact.

For my version, I opted for unsweetened coconut milk from a carton, not a can. Overall the flavor is intense and very sweet. I would recommend trying the recipe as written and then decide if you'd like to diminish the amount of agave in future batches. A little agave, in my opinion, goes a long way. The texture of the "ice cream" is rather like sorbet. It didn't produce a creamy texture like the commercial coconut milk ice cream I have had. I would imagine this is due to both the type of coconut milk I used as well as the fruit puree that served as the base of this version. Nevertheless, this is a delicious treat and a perfect way to use the fresh raspberries now coming into season in the Northeast. Enjoy and let me know how your ice cream turns out!

Raspberry Chocolate Chip Ice Cream

Note: This is a project that will take one day to complete. Most of the time is for allowing the base to cool and freeze. Actual time for prep is about one hour total. Give yourself ample time and plan to eat it the next day.

The following is adapted from Hannah Kaminsky's recipe from August 2011 VegNews.

Makes 1 quart.
1 cup plain non-dairy milk (recommend soy, almond, or coconut)
12 ounces raspberries, fresh or frozen and thawed
1 cup light agave nectar
1/2 cup non-dairy chocolate chips (recommend Enjoy brand)

1) In a medium saucepan over medium heat, scald the non-dairy milk and then shut off the heat.

2) Once cooled, pour into a blender or food processor and add raspberries. Thoroughly puree until as smooth as possible and then strain to remove all seeds. Press hard to extract all the liquid. Into the seedless mixture, stir agave and then chill in the refrigerator for 2 or more hours.

3) Process the chilled raspberry base and add the chocolate chips according to the instructions for your ice cream maker. Transfer the ice cream to an air-tight container and place in the freezer for at least 3 hours so the ice cream is solid enough to scoop.

4) Enjoy!

Yummy (Gluten Free, Vegan, Soy Free) Chocolate Zucchini Muffins

What goes better with zucchini than chocolate? I have enjoyed many chocolate chip zucchini muffins over the years. This recipe takes that chocolaty, spicy, and sweet combination to a whole new level of decadence. In my mind there is a fine line between a cupcake and a muffin. These muffins march right up to that line and would launch themselves over the top if it were not for the texture and the savory note the cinnamon imparts. While these muffins may be a bit to intense for breakfast, I highly recommend them with a cup of coffee or strong tea and served with fresh berries and a dot of whipped topping for a delicious snack.



Photo from Vegan Crafttastic

 We are entering the high season of zucchini here in the Northeast. As the saying goes, one zucchini plant can feed a whole neighborhood. With this week's CSA share supplied zucchini I decided to make muffins. I found this recipe for gluten free chocolate zucchini muffins from Vegan Craftastic and had to try it.

She gave two choices in the recipe for moisture. She suggested either applesauce or oil. I had enough zucchini for two batches so I tried both with varying results. Both batches were delicious and kid-approved!

The extremely yummy applesauce-batch came out very airy and maintained their shape well coming out of the mini-bunt tray. They were best when eaten warm with a pat of "spread." When the cooled they were a bit dry for my liking.

For the oil-batch I used coconut oil. This produced a wonderful aroma to the batter and the cupcakes while cooking. The results were a little mixed. I followed the directions and filled each mini-bundt to the top with batter as I had the applesauce-batch. They expended while cooking and the muffin tops ran together. They then stuck in the pan when I turned the pan over. The muffin tops came off by themselves! I scooped the remaining muffin out of the pan. They were still yummy and were much more moist than the applesauce-batch, enjoyable without any "spread." I enjoyed them cool as well. I recommend only filling the muffin molds to three quarters full and to use muffin tins rather than oiling the pans.

Modified Dixie Burgers from Moosewood New Classics

I adapted this recipe from The Moosewood Resturant New Classics cookbook. I also found the recipe on-line at http://www.vegsource.com/talk/recipes/messages/50821.html . My son, the picky eater, was willing to eat these with ketchup, which is saying a lot. I loved them. The next time I will make a double batch and freeze some for a future convenient meal.

Dixie Burgers
(from Moosewood Restaurant New Classics—the book says this makes four burgers but I made seven regular burgers)

These are great topped with B-B-Q sauce and the rest of your favorite burger toppings! I made a few substitutions and that italicized them along side the original recipe.

1 Tbsp vegetable oil
1 cup chopped onions
4 garlic cloves, minced or pressed
pinch salt
2 cups grated raw sweet potatoes
1/3 cup minced celery
1/4 tsp dried thyme
1/4 tsp ground allspice
1/2 cup minced red bell peppers
2 cups stemmed and finely chopped raw collard greens or kale
1 Tbsp soy sauce or Worcestershire Sauce if you have soy allergies1/4 tsp ground black pepper
1&1/2 cups cooked black-eyed peas (15-ounce can, drained) or black beansOptional: 4 ounces firm tofu or raw, soaked cashews with 1 tablespoon lemon juice can be substituted

Heat the oil in a heavy or nonstick frying pan. Add the onions, garlic, and salt, and sauté on medium to medium-high heat for 10 minutes, until the onions are soft and translucent.
Add the grated sweet potatoes, celery, thyme, and allspice and cook for 5 more mintues, stirring often.
Add the bell peppers and the greens or kale, cover, and cook on medium-low for another 5 minutes or until the greens are just tender. Remove from heat and add the soy sauce and black pepper.
Meanwhile, pulse the black-eyed peas in a food processor* along with the tofu if using. Process until mashed but not pureed completely smooth (unless it’s very important that you hide the beans from a bean-hater, in which case I say smoosh away! The book doesn’t mention this sneak-the-beans-in tactic, though!).
Combine the vegetables with the mashed beans, adjust for taste, and form the mixture into patties. You can easily get 4-7 patties from the recipe, depending on how large you want them to be. Place the patties on an oiled baking sheet and bake them for 20 minutes in a preheated 350 degree F oven until they are firm. Serve them with your favorite burger toppings—these are especially good with BBQ sauce in place of the usual ketchup!
*If you don’t have a food processor, you can mash the beans by hand. I mash them on a plate with a fork, but in a bowl with a wooden spoon or a potato masher works too. Hot beans mash much more easily than cool ones, so if you’re beans aren’t cooked fresh and still hot off the stove, you might want to pour really hot or boiling water over them and let them sit for a few minutes before you proceed!
Per 1/4 recipe, without optional tofu: 188 calories, 6.1 grams protein, 4.4 grams fat, 32.5 grams carbohydrates, 1.1 g saturated fatty acids, 490.4 mg sodium, and 5 grams fiber.

Cashew Cream Raw-cipe - Thanks Erin!

Cashew Cream

1 cup raw unsalted cashews
1/2 cup water
2 T lemon juice
1 tsp agave nectar
1/2 rounded tsp salt

Instructions: Soak cashews in water overnight, drain, add all ingredients to the food processor/blender and process until smooth, scraping down the sides periodically. That's it!

This is delicious in place of sour cream. It's not an "exact" match but it is creamy goodness!

Thanks to my friend, Erin Michaud, for this yummy raw-cipe!

Kid-Approved Super Strawberry Applesauce!

The kids and I went strawberry picking last week at a local family farm. It was the perfect spring day. Sunny and seventy degrees. Not a cloud in the sky. I had my one-year old daughter on my back for a while in her Beco carrier. She determined that I could not supply her with strawberries fast enough, however, and demanded to be allowed to wander the rows to pick her own. My son skipped along beside her, protective as always, picking "perfect strawberries" for her to eat. I managed to pick seven pounds of some of the sweetest and juiciest strawberries I've ever tasted before the kids were ready to move onto petting the goats.

I experimented with making strawberry applesauce to great success. As a bonus, I was able to use six apples I had hanging out in the fruit drawer of the refrigerator. (You know, the ones that are are a bit too mealy to be really enjoyed eaten fresh.)  I used this recipe as a base. I doubled it and modified it as follows:

• Added 10 to 15 strawberries
• Cut the sugar in half (While it tastes lovely, I think next time I will skip it altogether or try using agave.)
• Skipped the cinnamon.
• Since my son is very sensitive to texture, I pureed the applesauce after it cooled. I actually think this improved the blend of flavors as well.

I froze two quarts of berries. I can't wait until fall to add them to some batches of applesauce made during apple picking season. That is, if they last that long.