eat local – Page 3 – The Vegan Love Project

The City’s Gone Nuts Granola

I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.

City’s Gone Nuts Granola

4 c GF rolled oats

1/3c coconut oil

1/3c maple syrup

1T ground cinnamon

1/2t sea salt (or less if desired)

1c almonds, coarsely chopped

2T black or white sesame seeds

2t vanilla

Preheat the oven to 350 degrees.

In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.

Pour out onto a baking sheet (I had a super small convection oven so I did this in two batches- you could either do what I did, or ½ the recipe- unless of course you have an oven!)

Bake for 20-25 minutes or until golden brown and aromatic. Remove from oven and let cool on a rack. The granola will crisp up as it cools. Store in a cool dry place. DELICIOUS served with cashew nut milk as a cereal with fresh berries.

Roasted Cauliflower with Garlic & Olive Oil

So simple, so fast and so delicious. I ate this with a fresh green salad and a bowl of sprouted, steamed quinoa.

Roasted Cauliflower with Garlic & Olive Oil

1 head cauliflower, cleaned, trimmed, and sliced into 3/4″ slices

2 cloves garlic, smashed and thinly sliced

3T olive oil- more if needed

pink salt and pepper

Preheat the oven to 425 Degrees

In a large roasting pan, drizzle some olive oil on the bottom of the pan.

Layer in the cauliflower, evenly spacing the slices.

Add the garlic sliced over the cauliflower.

Salt and pepper generously and drizzle the remaining olive oil over the top of the slices.

Roast for 15-20 minutes or until the edges of the cauliflower begin to brown and the cauliflower is tender.

Serve hot or cold.

White Girl Pho / Asian Noodle Soup

This is a favorite go to soup. I LOVE the flavor of this soup. It reminds me of a macrobiotic soup I used to get in Los Angeles at a restaurant called Inaka. They would use glass noodles, also gluten free. I use rice vermicelli, but glass noodles (mung bean noodles) or any other rice pasta of your choosing would be equally delicious. I adore the Japanese sweet yams, they are white in flesh color and subtly sweet. This is a fast, awesome, satisfying, winter treat.

Asian Noodle Soup

1 small onion, thinly sliced

1 clove garlic, smashed and minced

1 small carrot, thinly cut on the bias

1 stalk celery, thinly cut on the bias

1 honkin’ large handful of baby spinach

1/2 pound of tofu, cut into small cubes

1 small japanese yam or sweet potato, thinly cut on the bias

1t hot sesame oil

3T olive oil

2T Tamari

1” piece of fresh ginger, sliced or grated (slices can be removed, grated adds more flavor but floats around in the soup)

1/2 pound of asian style rice noodles

2 dried or fresh shitake mushrooms, thinly sliced

1t red chili flakes or 1/2 fresh hot pepper

4c hot water

1t toasted black or white sesame seeds *optional

salt and pepper to taste

In a heated soup pot, add the olive oil. Saute the onions, garlic and mushrooms until golden in color and aromatic. Add in the tamari, and the hot water.

Add in the sweet potato, fresh ginger, tofu cubes and bring to a low boil, reduce heat and simmer for 10-15 minutes or until the yams have softened. At this point, taste the broth, add in more Tamari if necessary, and also some salt and pepper.

Bring the temperature up again to a low boil and add the hot sesame oil, the uncooked noodles, carrots and celery and cook just until the noodles are done through.

In the last few minutes of cooking, add in the fresh spinach. Season if necessary.

Serve immediately.

Happy Gluten Free New Year with a Side of Yoga!

I am kicking off 2014 with 30 days of YOGA and 30 days of being totally Gluten Free. I am also entertaining giving up alcohol but seeing as I have a compulsion towards extremes, I may not name that one, however, as of now I am 2 days in to no alcohol and several days in to no gluten and a minimum practice of 30 minutes of yoga a day- in addition to my regular work out (spinning, running etc). I know my body does better without wheat…it just does. I feel less foggy, less tired, more clear. I think there are so many people running around with undiagnosed food allergies, I understand though, sometimes it is just feels easier to feel like shit than to really address what has to change for one to feel better…food is HUGE. Messing with one’s food…even bigger.

My thoughts going into this are to create a new and fresh repertoire of every day gluten free comfort go-to foods and treats and in that, establish a super awesome baseline of eating, kind of like creating a new habit of vegan, gluten-free deliciousness. I will do a lot of the food preparation myself, however, I will also try to document my take out and eat out meals as well- so far, my favorite places include a local authentic Thai place called Hattpon’s, a new Indian Restaurant called The Clay Oven, and my favorite Mexican Burrito place in town called Mesa Verde. I am still working out my Chinese and Japanese food options in and around Greenfield but am confident that there will be plenty of steamed mixed vegetables and Nori rolls in my future, even if I have to bring my own GF soy sauce (Tamari).

I have a tendency, as do many people on restricted or limited diets, to fall into the path of least resistance, meaning; I eat a lot of packaged foods that state what they are or more evidently what they are not, i.e. vegan cheese, gluten free cookies etc….My hope is to create tons of delicious foods this month that are FOOD based, not label based, that are gluten free, dairy free, and animal free AND AMAZING (obvi). I AM SO EXCITED. #vegetablesrule

So much of how we approach our food is mental. I have seen it in my clients; those who want to lose weight, those who have been diagnosed with a food intolerance to wheat or dairy, and also my clients suffering from a more serious affliction such as diabetes or heart disease; the diet becomes more about what they CAN’T eat, not so much about what they CAN.

Bottom line, the most nutritious and beneficial foods are whole foods, mostly plant based, seasonal, local, and organic if possible. They do not come in wrappers, they are not made in a lab, they are not specially formulated off in some secret scientific kitchen somewhere- they are fruits, vegetables, and grains, you buy, grow or glean them and then cook and eat them. #poweredbyplants

If you are down with coming with me, the basics of what you will need are:

Veggie Essentials

These are veggies that I try to always keep in the apartment. They are the basis of so many dishes, soups, and meals.

Onions
Garlic
Carrots
Celery
Fresh Ginger

Daily Veggies

These are the veggies that I shop for every other day or so, they usually star in the dish, or are a featured component in one of the recipes. They too, can be used to add into soups, meals, and juices- but I am looking and hoping to use them at their freshest- they are also the veggies that tend to spoil after 3-4 days- but can and still will be used. * I use all of my kale stems for juices, wilted spinach for soups or sautés etc.

Kale- all varieties
Baby spinach
Broccoli
Cauliflower
Cabbage- all kinds
Collards
Artichokes
Brussel Sprouts
Green Beans
Escarole
Lettuces

Stock Proteins

Peanut Butter and or other nut butters
Tofu
Tempeh
Beans (see Beans below for types) canned & dried

For your Shakes/ Smoothies/Superfoods

Chia Seed
Hemp Seeds
Raw Protein Powder (mine is fermented brown rice based)
Raw Coconut oil/butter or Coconut Manna (spread)
Raw Nuts of all kinds for milks, snacking
Acai Powder -*opt
Maca Powder *opt
Raw Cacao Powder *opt
*Raw Cacao Nibs * opt
Goji Berries *opt

Stock Cabinet Essentials

Extra Virgin Olive oil
Toasted Sesame oil
Himalyan Sea Salt
Black Pepper
Cayenne Pepper
Tamari
Ketchup
Maple Syrup
Agave Nectar
Mustard
Vegan Mayonnaise
Coconut Oil
Sriracha (asian hot sauce)
Brown Rice Pasta
Rice Noodles (asian markets)
Rice wrappers (asian markets)
Miso (goes in the fridge)

Stock Grains

Brown Rice
Quinoa
White Basmati Rice
GF Rolled Oats
Millet

Stock Beans

Chick peas
Red Lentils
Lentils
White Beans
Black beans
Kidney Beans
Green Split Peas
Moong Dal (yellow split peas)

Some tips going into this….Keep it simple. Don’t freak out. Set yourself up for success.

Come with.

Happy New Year.

XOEllen

#vegansdoitbetter

Gluten Free Jam Dots

These are INSANE-IN-THE-MEMBRANE. SO FRICKEN delicious…Nutty, rich, crunchy…NOT MISSING or wanting for ANYthing. I used an all fruit jam, apricot and also a mixed berry made by Bionaturae which is fruit juice sweetened. The sugar based jams will have a glossier look to them but choosing your favorite jam will be what produces the best cookie for you!

Gluten Free Jam dots
makes 20 cookies
1c All Purpose Gluten Free flour Mix
1c roasted almonds
1c Gluten Free oats- to be ground
1t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c safflower oil
1t vanilla
—
3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor individually; the roasted almonds (make sure they are cooled completely), gluten free. Place all dry ingredients; oats, almond meal, cinnamon and salt into a large bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one-cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2 teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5-6 minutes then remove to a cooling rack.

*At Simple Treats, we use Silpats, non-stick silicone cookie sheet liners which are reusable up to 400 times even at high temperatures. You can find them through mail order or in any kitchen supply store. They are VERY convenient and easy to clean up, plus you don’t have to use any added
oil.

Penne Spinach “Lasagna” Casserole

The premise of this super tasty dish is that is an easier, quicker, version of my traditional lasagna; it is more accessible as a casserole style baked pasta dish. My friends could not believe it was dairy free. Super cheese like, and could easily be made without the faux cheese if that is not your thing, simply omit it. It has the same basic components of a lasagna but the handling of the pasta goes much faster and delivers fantastic results.

Components:

6 cups spinach- quickly sautéed in garlic and olive, salt and pepper OR blanched and pressed
fresh tomato sauce– recipe below
1 pound of Gluten Free Penne, Rigatoni, or Fusili
Tofu Spinach “ricotta” filling- recipe below
shredded non- dairy cheese of your choosing; Daiya (meltability factor), Follow Your Heart (taste factor), I use a mix of the two.

Putting it together:

Preheat the oven to 350 degrees
ladle in about 1 cup of fresh sauce in the bottom of the baking dish
place down one layer of pasta
spread in the tofu filling
layer in sprinkle with the shredded vegan cheese
layer in sauce
layer in pasta
spread in the tofu filling
layer in the last of the pasta
layer in last layer sauce
cover the top layer with shredded vegan cheese
Cover with tin foil and bake for 60 minutes.

Fresh Tomato & Basil Sauce

2 cloves garlic, smashed and minced

4c tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

1/4c water

1/2-1 fresh cherry bomb, chili or other hot pepper, minced

1/3c extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, parsley, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

Tofu “Ricotta” Filling

Tofu Ricotta

1/2 Pound tofu- blanched

1 clove garlic, smashed, minced

3T extra virgin olive oil

1 heaping T mellow white miso

1t brown rice vinegar

1t ume vinegar

1 heaping T sesame tahini

6c fresh spinach or 1 1/2c steamed and pressed (all water out) OR sautéed with garlic and 1t olive oil

1/2c vegan mozzarella or favorite vegan cheese (or a blend)

1/2t black pepper

In a bowl, crumble or smash the tofu with a fork or fingers with all of the other ingredients. Add the vegan cheese and the chopped steamed / pressed spinach. Mix well, taste and adjust seasonings.

Gluten Free Green Falafel

GLUTEN FREE GREEN FALFEL

Unbelievably delicious……this green, gluten free Falafel can be served as an appetizer with hummus, lemon tahini sauce, and hot sauce or sriracha or eaten as a main course. Stuff a gluten free wrap with falafel, lettuce, sprouts, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes 6-8 patties, can be frozen.

1-1/2c fresh kale, de-stemmed, torn into small pieces

1-1/2c chickpeas, cooked, rinsed, drained (= 1 can)

1/2 onion, rough chopped

1 spring onions

2T tahini

2t cumin

1t pink salt

2 cloves garlic

1/2c cooked brown rice or quinoa

1/4c all purpose gluten free flour

1 lemon, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the flour in a food processor and process just until all is blended and mixture can be formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc to your liking.

Heat up a large cast iron skillet or frying pan over medium heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.

Lemon Tahini sauce

Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

Gluten Free Peanut Butter Chocolate Chip Cookies

Ummmmmmmmmm…so these are INCREDIBLE….YUM! Peanut Butter, Chocolate….YUM-NESS.

Gluten-Free Peanut Butter Chocolate Chip Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1/2c roasted peanuts, to be coarsely ground

1/2c peanut butter

3/4c dark chocolate chips

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the peanuts.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Mix the wet ingredients together; the peanut butter, coconut oil and maple syrup in a blender if need be to get well incorporated before adding into the dry and mix with a spatula until everything is well mixed.

Scoop or spoon out onto baking sheet with space in between. Using a fork, create a criss cross pattern across the top applying with gentle pressure.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.

Sweet Tapioca Pudding

I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.

Sweet Tapioca Pudding

3-1/2c cashew nut milk

¼c agave syrup or organic cane sugar

1/4c Organic Tapioca Pearls

1/4t pink salt

1t vanilla

In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.

*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation

Gluten Free Nut Loaf

This was DELICIOUS with the Basic Mushroom Gravy and some Smashed Potatoes. Would be equally delicious as a sandwich filling if there is any left over!

Gluten Free Nut Loaf

1c-cooked lentils or smashed chickpeas

1c pecans- to be ground

1 1/2c cooked brown rice

4-5 slices Gluten Free toast-completely cooled, to be made into breadcrumbs

or 1-1/2c loosely packed GF breadcrumbs

1 clove garlic, smashed and minced

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

2T extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t salt

Up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a food processor, process the pecans- set aside.

In the same processor, process the bread into breadcrumbs…do not over process!

In a large bowl, combine the lentils or chickpeas, rice, breadcrumbs, onions, nutritional yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 35-45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale.