Category Archives: Vegetables

January 10, 2012 · 5:39 am

CLEANSE FOOD LOG

Today was day one of the fruit and veggie cleanse my husband and I are doing together (click HERE for details).  Here is my journal entry for the day…

Today can be summed-up in one word…PREP!  Today I am getting everything prepped and ready for the week so all I have to do is go into the fridge and grab what I need (I also want to make this as easy as possible for my husband).

MONDAY

  • 7:00 am – 2/3 cup heirloom strawberries (I would have eaten more, but was busy getting the kids fed and ready for school)
  • 9:00 am – 1/2 cup grapes and a banana
  • 9:30-10:30 am – pilates (tough class…awesome!)
  • 11:00 am – 24 ounce carrot/apple juice (mostly carrot with a little apple)
  • 11:30 am – went shopping to stock-up for the week

  • 12:40 pm – While cooking-up a storm* I am eating a salad made with a bed of butter lettuce, 1/2 a cucumber, and a HUGE handful of seaweed salad from Costco (how awesome is it that my Costco carries this now!).  Dressed it up with some lite rice wine vinegar and extra crushed red chili.

*I have a GINORMOUS pot of veggie soup going on the stove**, I am steaming sweet potatoes (click HERE to see how I prepare them…scroll down under the ingredient list and you will see a note about how I cook them), and I have broccoli and cauliflower roasting in the oven (click HERE to see how I roast them) while at the same time prepping corn to be lightly steamed and then roasted.  Note – the veggies should be prepared without oil and then roasted).

**Made the soup with 2 cups each (carrot, celery, onion), a 24 oz. jar of tomato basil pasta sauce (fill it up again with water and add that to the soup as well),  32 ounces low-sodium veggie broth, 8 oz. bag Harvest Sensations kale, 10 oz. sliced crimini mushrooms, and dried basil (I went to the garden to get fresh and it is all gone).  I did not add any salt because I don’t plan on using any and it really doesn’t need it.

  • 1:30 pm – 1/2 cup pomegranate seeds
  • 2:oo pm – 1 cup grapes
  • 3:00 pm – snacked on some roasted cauliflower and broccoli while putting it away
  • 3:30 pm – snacked on some watermelon while prepping it for snacks
  • 4:40 pm – Asian Pear Crisps (by Brothers All Natural)
  • 6:00 pm – bowl of vegetable soup, ear of corn, roasted broccoli and cauliflower
  • 8:45 pm – bowl of blueberries, raspberries, and a sliced banana

So how do I feel?  AWESOME!  Today was one of those non-stop days and I really do feel great (even after only sleeping 5 hours last night).  I know it sounds cliché, but I feel very clean inside right now and not hungry at all…I definitely did not go hungry today.

~

I ran into my friend Jeff (The Plant Eater) at the Doug Lisle event on Sunday and after mentioning the cleanse to him, he decided to do it along with us.  Click HERE to read about Jeff’s first day of the cleanse.

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Filed under Cleansing, Cleansing, Education, Food Journal, Gluten Free, Recipes, Soup, Vegan, Vegetables, Vegetarian

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December 19, 2011 · 12:00 pm

SRC – Broccoli Red Pepper “Cheddar” Chowder

It’s time again for another Secret Recipe Club post.  I was so excited when I was assigned The Mommy Bowl because I am a follower of her blog and we have been leaving comments on each other’s blogs for some time now.  Reading the tagline of Deanna’s blog, “Filled with the gluten-free, dairy-free good stuff,” you know that she and I have A LOT in common.

There were so many great recipes to choose from, but I ultimately decided to make one of her wonderfully nourishing chowder recipes since this season is filled with so many sweets and treats.  I also had all but one of the ingredients (I didn’t have tahini) on hand  for her Broccoli Red Pepper “Cheddar” Chowder, so the decision was made.

I doubled the recipe since I had quite a bit of broccoli in the freezer, eliminated the coconut oil, and substituted cashew butter for tahini, but otherwise I made the recipe as written and it was great.  This chowder served as lunch for me for most of the week.

Thanks Deanna!

INGREDIENTS

1 T. coconut oil (Use water instead to sauté.  Add more if veggies stick)
1 onion, chopped
1 potato, diced
1/2 red pepper, chopped
2 1/4 cups gluten-free veggie broth
1 t. whole mustard seed
1/2 t. ground mustard seed
1 t. ground cumin
1/2 t. salt
A few generous grinds of pepper
1 large clove garlic, minced
1 small head broccoli, cut into bite-size pieces
1/3 cup nutritional yeast
2 T. tahini (I used cashew butter)
1 T. lemon juice or more to taste

In a 2 quart kettle, heat the onions, red pepper, potato, mustard seed and cumin. Sauté several minutes until onions begin to soften (add water if the vegetables begin to stick).  Add the garlic.

Add the broth and pepper. Bring to a simmer. Simmer 5 minutes. Add the broccoli and continue to simmer until potatoes are soft and broccoli is tender. Remove from heat.

Using a stick blender or regular blender, puree the soup. If you so desire, you can scoop out a few pieces of broccoli before you puree it. Leave some chunks since this is a chowder, not a cream soup.

Add the nutritional yeast, cashew butter and lemon juice.  Salt and pepper to taste if desired (I didn’t).

For a printable version of this recipe click HERE.



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November 21, 2011 · 12:01 pm

SRC – Rosemary Root Veggie Pot Pie (Vegan and Gluten-Free)

As I mention a moment ago in my post for Cherry Oat Scones,  I was fortunate enough to be asked to post twice for this month’s Secret Recipe Club reveal today.

The second blog I was assigned was A Couple In the Kitchen.  I love the tag line for their blog, “The couple that sautés together, stays together.”  How much fun is that?!?!?!  It sounds like this couple has a blast together in the kitchen.  While looking through their blog I was really excited to see that they participate in Meatless Mondays.  I had a tough time choosing which recipe I would make, but I narrowed the field down to two… Spicy Chickpea and Carrot Tangine or Rosemary Root Veggie Pot Pie.  Ultimately I chose to make their Rosemary Root Vegetable Pot Pie because I have been meaning to veganize and gluten-free-ize (totally not a real word, but you know what I mean) a pot pie for a long time.

Since the Couple in the Kitchen used puff pastry, I knew that I would need to come-up with a vegan/GF savory pie crust and I did so pretty successfully.  My goal was to reduce the overall fat content in the recipe and up the protein content.  I also added some peas to the veggie mix since I am partial to peas in pot pie.

The end result was really REALLY tasty, but I did learn a few things that I will take with me the next time I make this (there will definitely be a next time).  I had way too much filling for my family of four, so next time I am going to use a total of 4 cups of veggies (and will add sub in some parsnips for some of the potatoes) , but I will still make the same amount of sauce because I wanted the filling to ooze more than it did this time.  I will also add 1 more cup of liquid to the sauce next time (equal parts broth and non-dairy milk) to make it a bit more loose (It was pretty darn thick, but that is probably due to the fact that I used GFree flour vs. wheat flour…adjustments always have to be made when converting recipes to GFree).

To view the original recipe click HERE.  

INGREDIENTS

CRUST
3 Tbs. flax meal
¼ cup + 2 Tbs warm water
1 cup gluten free flour mix
1 cup almond flour
¼ tsp Herbamare
¼ cup Earth Balance Organic Coconut Spread or Earth Balance vegan butter spread
 
FILLING
4 cups of chopped fingerling potatoes
2 cups chopped baby carrots
1 cup frozen peas, defrosted
2-3 sprigs fresh rosemary, with leaves removed from the stems
½ tsp dried thyme
Salt to taste
Small splash olive oil
 
SAUCE
2 Tbs. Earth Balance vegan stick butter
1/2 of a finely chopped onion
1 celery stalk, diced
1/4 cup gluten free flour
1 cup vegetable stock
1 cup milk (I used So Delicious Unsweetened Coconut Milk)
1 cup frozen baby peas, thawed
1 pkg. Trader Joes Organic Baked Savory Tofu (7 oz), chopped into ¼ – ½” cubes 
Salt and pepper to taste
 
Non-dairy milk for brushing tops of pies
 
~

Preheat the oven to 375 degrees F.

To make the crust begin by making your flax egg by combining the flax meal and warm water in a small bowl.  Set the bowl aside to allow it to congeal.

Combine the gluten free flour mix, almond flour, and Herbamare in a mixing bowl.  Once well mixed, cut in the coconut spread with a pastry cutter.

Once the coconut spread is completely cut into the flour mix, add in the flax add and mix until the dough forms a ball that easily stays together.  If your dough is too dry add some water (I didn’t need to).  Place the dough in a bag and put it into the fridge to rest and cool.

In a large bowl, toss the chopped potatoes and carrots with the olive oil, rosemary, thyme, and some salt. Spread on a baking sheet and bake at 375 degrees F for 30-45 minutes until tender.

When there is about 10 minutes of roasting time remaining, melt the butter in a medium stock pot over medium heat. Sauté the chopped onion and celery until softened, then add the flour. Cook for 2-3 minutes until it starts to brown.

Slowly stir in the vegetable stock and milk, and cook, stirring often, until thickened. Season with salt and pepper to taste.

Remove the vegetables from the oven and add them to the gravy along with the peas and chopped pressed tofu; mix well. Cover and turn off the heat until you are ready to fill the pies.

For my pies I used a mini pie pan from Sur La Table.  To prepare the pie dough for my molds I removed the dough from the fridge and rolled half of it out to about 1/8 of an inch thick.  I then used the pie mold cutter and prepared the bottom halfs of each pie.  I repeated the step with the remaining pie dough and prepared the top pie shells for each mold.  I had enough pie crust and filling left that I used a bread pan and made a pot pie casserole of sorts.

Brush the tops of the pies and casserole with some So Delicious Unsweetened Coconut Milk and put them in the oven for 15-25 minutes.  The individual pies cooked in 15 minutes and I left the casserole in for 25 minutes.

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Filed under Gluten Free, Main Dish, Recipes, Secret Recipe Club, Vegan, Vegetables, Vegetarian

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October 7, 2011 · 1:30 pm

THAI PIZZA – Vegan and Gluten Free

Way back in the day I was a devotee of the California Pizza Kitchen.  I would always order one of two dishes…either the Angel Hair Pasta with Tomato Basil Sauce or the Thai Chicken Pizza.  The other day out of no where I had a hankering for the Thai Pizza, but the “Chicken” no longer appeals to me, so I subbed it out with broiled marinated tofu and it was just as good…actually better!

.

INGREDIENTS – serves 4

Premier Japan Gluten Free Teriyaki Sauce (MILD)
OR
San-J Gluten Free Thai Peanut Sauce (SPICY)
.
PB2 (optional)
1 block tofu (firm or extra firm)
1 bunch cilantro
1 cup shredded carrot
2 packed cups shredded green or purple cabbage (or combo of both)
½ onion thinly sliced into half moons
Mozzarella Daiya
Chopped peanuts
Sami’s Bakery millet and flax pizza crust

~

Crumble the block of tofu and place it into a glass Tupperware container.  Pour in either the teriyaki or peanut sauce and mix well to marinate (use enough to coat well).  Allow to marinate 1 hour to overnight.

After marinating, broil the tofu on a lightly (VERY lightly) greased cookie sheet for 10-15 minutes.  Once broiled, set the tofu aside.

Preheat the oven (and your pizza stone if you have one) to 475 or 500 degrees Fahrenheit.

While the oven is preheating, clean and chop the veggies and cilantro.

Sauté the onion and cabbage in either some water or a tiny amount of olive oil.  Once the cabbage and onion has softened (5-7 minutes), add in the carrot and sauté a few minutes longer.  Remove from heat when the sauteing is complete.

Assemble the pizza by spreading the crust with either the teriyaki sauce or Thai peanut sauce.  I used the teriyaki sauce and added in some PB2 to make my own peanut sauce since my daughter is not a fan of spicy food.

Top the crust and peanut sauce with the cabbage, onion, and carrot mixture.

Now top the pizza with the broiled tofu, Daiya cheese, cilantro, and chopped peanuts.  Bake for 10-15 minutes until browned to your personal taste.

I served the pizza with the spicy Thai peanut sauce on the side for dipping.

For a printable version of this recipe click here.

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September 26, 2011 · 11:00 am

SECRET RECIPE CLUB – Stuffed Bell Peppers (Vegan and GFree)

I was excited when I was assigned Allie’s Clean Plate Club for September’s Secret Recipe Club.  Allison describes herself as an Illinois farm girl stuck in the craziness of the West Coast…I am a wannabe farm girl also in the craziness of the West Coast, so we are a good match.

Allie’s Clean Plate Club has a nice variety of recipes, but her Stuffed Green Peppers called to me.  I have been wanting to make a vegan version of stuffed peppers for a while now and this month’s assignment gave me the last push that I needed.  Allie mentioned in the post that this was the first recipe she made for her husband when she met him at the ripe old age of 23.  I love the nostalgia!  It brought me right back to the same time in my life when I was trying new recipes on my husband and all of the nervous energy that went into planning and preparing those first home cooked meals together.

Since I veganized the recipe I did change more than a few of the ingredients, but for the most part, the recipe is very true to it’s roots.  Click here for Allie’s original recipe.

I want to quickly highlight the changes I made… I replaced the beef with Portobellos and tempeh, upped the amount of onion, used vegan Worchestershire (and doubled the amount), used veggie broth in lieu of water (for added flavor), used vegan cheese, and I used pasta sauce instead of tomato soup since that is all I had in the house at the time.

Overall I was happy with the result.  The next time I make these (I plan on adding them to the dinner rotation), I think I will double the rice since my vegan meat wasn’t as dense as beef would have been.  I may also add in some oatmeal or almond flour to bind the filling together more.  As it was, the flavor of the filling was great…I really enjoyed spooning it onto my gluten-free bread.  I even had enough filling left over that I froze some to use as vegan “meat” sauce the next time I make pasta.

INGREDIENTS – serves 4
4-6 Bell Peppers (I used red, yellow, and orange)
FOR THE “MEAT,”  2 Portobello mushrooms & 8oz. tempeh
½ onion, diced
14.5 oz. can diced tomatoes
1 1/2 tsp. Wizards Worchestershire sauce (vegan & GF) 
2/3 c. uncooked rice (I used 1/3 cup & plan to double it next time)
1/2 c. vegetable broth
2/3 c. shredded Daiya cheese
Pasta Sauce
salt and pepper to taste

~

Preheat oven to 350 degrees F.

Bring a large pot of salted water to a boil.  Cut the tops off of the peppers and remove the seeds. Cook the peppers in boiling water for 5 minutes.  Note: Once you add the peppers to the boiling water, the water will cool down and stop boiling.  You will need to wait for the water to boil again and then set the timer for 5 minutes.

Remove peppers and drain in a colander over the sink.  Drain the peppers upside down in the colander; otherwise the water will just sit in the bottom of the pepper and not drain out.

Place the drained peppers in your baking dish and sprinkle salt inside of each pepper and set aside.

Loosely chop the Portobello mushrooms and place them in the food processor.  Process until they resemble the texture of ground beef.  Do the same with the tempeh (I crumbled the tempeh as I put it into the processor and then processed it further).

In a large skillet, sauté the Portobellos, tempeh, and onions for 5 minutes until the liquid cooks off.

Stir in the tomatoes, rice, water and Worcestershire sauce.  Cover and simmer for 15 minutes.  Remove from heat and stir in the cheese.  Season with salt and pepper.

Fill the prepared bell peppers with the mixture and top each off with the pasta sauce.

Bake covered for 25 to 35 minutes.
Allie likes to serve these Stuffed Peppers over mashed potatoes…I served mine with a nice slice of Millet and Flax Italian bread from Sami’s Bakery.

For a printable version of this recipe click here.  

 

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September 15, 2011 · 3:35 pm

GUEST BLOG – Crunchy and Healthy Jalapeno Poppers by Veg Obsession

Another blog that I frequent is Veg Obsession.  Isobelle created the site as a means to share the delicious vegan recipes she makes with her friends and family.  Through Veg Obsession Isobelle wants to show people that delicious, mindful, and compassionate eating is easy to achieve.  One of the main reasons Isobelle is vegan is for her daughter and her future…it is clear that she is a very committed mommy!

While cruising through Isobelle’s site I came across her recipe for Crunchy and Healthy Jalapeno Poppers.  I contacted her and she has graciously agreed to share the recipe on Veggie Grettie.  Traditionally jalapeno poppers are laden since they are loaded with cheese and fried.  Isobelle fixed that problem by filling the jalapenos with hummus and baking them.

Enjoy this healthy variation!

My husband and I love spicy!  We have a jalapeno plant in the back yard that has been producing plenty of peppers.  And, of course, all of them are used.  I used to make jalapeno poppers with Toffuti “cream cheese” (which are a lot healthier than the traditional fried poppers with the greasy/fatty real cheese).  But, my husband suggested trying to make it even healthier.  So, he gave me the idea of hummus in the jalapeno, and I am so glad he did, because this is wonderful and delicious!

*Jalapeno peppers are very good for you.  It helps cure headaches, congestion, and it even helps fight off cancer!

*Garbanzo beans are also super healthy!

Ingredients:

Directions:

Slice the top off the jalapenos, cut them in half (lengthwise), remove seeds and placenta.

Note: if you like REALLY spicy poppers, you can add the seeds and jalapeno placenta to your hummus.

Spoon hummus into jalapenos.

Dip the jalapeno in the unsweetened nut milk (almond milk).  Then, roll the jalapeno into the whole wheat (or gluten free) flour.  Dip it into the nut milk again.  Then, roll into the panko bread crumbs.  Place onto a slightly greased cookie sheet and spray a little bit of olive oil onto the poppers (just a little bit!).

Bake for 25 minutes and then enjoy!

For a printable version of this recipe click here.

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August 12, 2011 · 1:30 pm

MEXICALI CHOP – With Crunchy Tortilla Strips

I came upon this recipe for Mexicali Chop Salad recently on Vegetarian Times website and thought I would share it with you.  This recipe is courtesy of Real Food Daily…a restaurant I have yet to try, but hope to soon!  I think this salad would make a wonderful meal paired with my Baja Corn Chowder and topped off with my Mexican Wedding Cake Bites.

Ann Gentry who is the chef-owner of Real Food Daily in the Los Angeles Area wrote this about her recipe, “When Real Food Daily first opened, I used to sneak away to a nearby Mexican-inspired restaurant for a black bean–and-corn salad with guacamole, chips, and a beer.  One day, I realized I could make my own version.”

Extra Dressing will keep for one week in the fridge.

INGREDIENTS – Serves 8

TORTILLA STRIPS

1 1/2 tsp. canola oil

3 6-inch corn tortillas

1/2 tsp. chili powder

1/4 tsp. maple crystals or sugar

1/8 tsp. salt

 

DRESSING

1/2 cup olive oil

2 cloves garlic, minced (2 tsp.)

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. sugar

1 tsp. salt

1/3 cup lime juice

1/4 cup chopped green onion

1/4 cup cilantro leaves

Pinch cayenne pepper

 

SALAD

1 head romaine lettuce, sliced (8 cups)

2 medium tomatoes, chopped (2 cups)

1 avocado, diced (1 cup)

3 celery stalks, sliced (1 cup)

1 cucumber, seeded and diced (1 cup)

1 cup fresh or frozen, thawed corn kernels

3/4 cup cooked pinto beans

1/2 cup jarred roasted red bell peppers, rinsed, drained, and sliced

1/3 cup finely chopped red onion

1. To make Tortilla Strips: Preheat oven to 350°F. Brush oil on tortillas. Cut in half, then cut into 1/8-inch-wide strips. Spread on baking sheet. Combine chili powder, maple crystals, and salt in bowl. Sprinkle chili powder mixture over strips. Bake 15 minutes, or until crisp. Cool.

2. To make Dressing: heat oil, garlic, cumin, coriander, sugar, and salt in saucepan 2 to 3 minutes over low heat, or until garlic begins to sizzle.

3. Blend remaining Dressing ingredients with garlic oil in blender until smooth.

4. Toss together all Salad ingredients with Tortilla Strips and 1/4 cup Dressing.

For a printable version of this recipe click here.

Top image of Mexicali Chop courtesy of kathrynlovett.com

Image of Ann Gentry courtesy of VegNews.com

Bottom image of Mexicali Chop courtesy of VegetarianTimes.com

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July 18, 2011 · 1:30 pm

GUEST BLOG – Julieanna Hever and Chef AJ

I am always looking for fun ways to dress kale because it is soooooo good for you, but can be a very strong taste on its own.  The other day I received a blog post in my inbox from The Plant-Based Dietitian (I am a subscriber) and it was an episode of The Chef and the Dietitian wherein they demonstrated how to make Chef AJ’s  “Hail to the Kale” dressing.  I decided to give it a try and loved it so much that I contacted Julieanna and Chef AJ to see if they would allow me to share the recipe with all of you.  Both were so responsive despite the fact that they were out of town at Vegetarian Summerfest (I would have LOVED to be there too!).  This is an absolute winning recipe!

Before we get to the recipe, I want to give you some background on Julieanna Hever and Chef AJ…

Julieanna Hever, M.S., R.D., C.P.T. , The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet.  Julieanna is the nutrition columnist for VegNews Magazine, author of The Complete Idiot’s Guide to Plant-Based Nutrition, and co-author of The Complete Idiot’s Guide to Gluten-Free Vegan Cooking (click here for more info).  Julieanna maintains a private practice in Los Angeles and lectures throughout the U.S. As co-producer and star of the “infotainment” documentary, To Your Health, Julieanna interviewed a host of the plant-based world’s most respected doctors and researchers to bring this important information to a broad audience.  As Executive Director of EarthSave, International, Julieanna has had the opportunity to bring nutrition to the forefront of efforts to improve the current global health crisis.  To learn more, visit Julieanna at her website (click here) and her blog (click here).

Chef Abbie Jay (otherwise known as AJ), is a graduate of The Living Light Culinary Arts Institute and has been a vegan for 30 years.  At the age of seven she received an Easy Bake Oven as a gift and hasn’t stopped cooking since.  Teaching both vegan cooking and raw food prepartion, AJ’s passion is showing people how to incorporate more fresh, organic fruits and vegetables in their diets in ways that are easy, delicious and fun.  Chef AJ is also the author of the book, Unprocessed (which I can’t wait to review for you!).  She especially loves showing others how to make decadent, delicious desserts with out using white sugar, white flour or artificial ingredients.  Chef AJ, has cooked for many celebrities, and has volunteered at The Braille Institute for 2 years teaching healthy cooking to the blind who have lost their sight due to type II diabetes.  Many of her students have decreased their need for insulin through switching to a healthier diet.  One of her creations, Rockin’ Nut Crunch, will soon be sold at Whole Foods Market.

I also learned a new tip from Chef AJ in the video episode (click here) which has been a HUGE time-saver for me when prepping the kale from my garden (my latest harvest is in the picture above…it is the most gorgeous greenish-blue!).  She shows us a really fast and simple way to remove the hard center stem from the kale.  How did I not know this before?

You must make this dressing…it is that good!

~

INGREDIENTS – Enough to dress two heads of kale

1 cup raw almond butter (unsweetened and unsalted) *
1 cup coconut water
¼ cup fresh lime juice and zest
2 cloves garlic
Fresh, peeled ginger (approx. 1” or ½ ounce)
2 Tbs. low sodium tamari
4 pitted dates (soaked in water if not soft)
½ tsp. red pepper flakes **
* I used a combination of almond and cashew butter
** I used ¼ tsp. since I served it to children

 

Place all ingredients in the blender (I used my Vitamix) and blend until smooth…it’s that simple!

When the dressing is nice and smooth pour some over your prepared kale and sprinkle with chopped nuts.  Since I made a smaller salad, I did not use all of the dressing.  To store the remaining dressing, I poured it into a mason jar and placed it in the fridge.  I ended up using it as a dip as well…it was great with all kinds of crudités (carrot, celery, cucumber, belle peppers, etc.)

For a printable version of this recipe click here.

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July 8, 2011 · 1:30 pm

OVEN ROASTED TOMATOES

Oven roasted tomatoes are such a great add to so many dishes…pasta, salad, pasta salad, sandwiches, bruschetta, hummus, pizza, risotto, paella…I could go on and on.  I hadn’t made any myself for a long time until I bought Gwyneth Paltrow’s cookbook, My Father’s Daughter (I am also a big fan of her blog GOOP).

I forgot how much I loved oven roasted tomatoes until I was flipping through the pages and saw a picture of them in her book.  In the summer my garden always runneth over with tomatoes and I plan on roasting and freezing a ton of them to get me through the winter when grocery store tomatoes just don’t cut it for me; they are so bland and blah.  Once you have grown your own tomatoes and picked them at the height of freshness you will never enjoy a grocery store tomato again…you may still eat them, but you won’t “enjoy” them.  Roasting the vine ripened tomatoes brings an already amazing tomato into the stratosphere.

Again…another VERY simple recipe…

INGREDIENTS

Organic tomatoes (grape, cherry, beefsteak, heirloom, any variety)

Organic olive oil

Himalayan or Celtic Sea Salt

Pepper

~

Preheat the oven to 275°

Line a baking sheet with parchment paper.

Slice the tomatoes in half and place them in a bowl.

Lightly drizzle the tomatoes with olive oil and sprinkle with salt and pepper.  Toss gently to coat.

Place the tomatoes skin side down on the baking pan.

Bake for 3-6 hours (depending upon the size of the tomatoes).  When they take on the appearance similar to that of a sun dried tomato they are done.

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July 5, 2011 · 1:33 pm

GARLIC GINGER BOK CHOY – ala Elana’s Pantry

photo provided courtesy of elanaspantry.com

I made this recipe (from Elena’s Pantry…an awesome gluten free site) to accompany one of our dinners last week and we plowed through it…yum!  I didn’t have any fresh ginger on hand, so I used powdered ginger and it still turned out great.  Believe it or not, we ate 2 pounds worth of bok choy in one sitting, so I just doubled the sauce and saved some of it for later.

Garlic Ginger Bok Choyprinter friendly

  1. Slice bottoms off baby bok choy
  2. Slice bok choy into lengthwise strips ½-inch wide (like long noodles)
  3. In a small bowl, combine fish sauce, agave, sesame oil and arrowroot
  4. Make a paste-like slurry dissolving the arrowroot
  5. Heat olive oil in a large skillet over medium heat
  6. When oil is hot, add bok choy and salt
  7. Cook, tossing frequently with metal tongs until slightly wilted
  8. Add scallions, ginger and garlic and stir constantly until fragrant
  9. Stir in sauce and quickly mix with vegetables, until thickened
  10. Serve right away, while hot
For a printable version of this recipe click here.

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