I love playing with recipes when I have everything on hand. Today I made my second batch of this zucchini salsa. I had every intention of taking a before shot with all the ingredients un-blended in the food processor, but forgot and by the time I remembered, it looked like this…
I modified the original recipe a bit, but I would definitely suggest using more jalapeños. One is not enough!
- 1 zucchini
- 1 jalapeño
- 3 tbls lime juice
- 1 clove garlic
- 1/2 cup onion (lol, I was doing 1/2 an onion, WAY too much! )
- 1 tsp cumin
- 1 tsp salt
- 1 tsp Tabasco/Cholula/hot sauce
Puree in a food processor. Scrape down the sides after a few minutes. Blend for a minute or two more. Refrigerate or enjoy right away!
Nut spreads have always intimidated me. I don’t know why. Maybe I have some weird fear it will taste like a nut butter… Regardless I put my fears aside tonight and wow am I glad I did. This cashew spread knocked my sandles off! The recipe refers to it as a cheese, but I’m sorry, it tastes nothing like cheese. It tastes like an herby spread!
Here’s the scoop…
- 1-1/2 c raw cashew pieces
- 2 tsp squeezed lemon juice
- 2 cloves garlic
- dash of salt
- 1/3 c water
- 1 tsp dried dill
- 2-3 chives, chopped
- pepper, to taste
Place cashew pieces in a bowl, and submerge under water. They should be covered by at least 2-3 inches. Allow the cashew pieces to sit for about 3 hours.
Drain the cashews well in a colander over your sink, then place them in a food processor.
Add the lemon juice, dill, about 3/4 of the chives, garlic, salt and pepper, and let it run on high for one minute. Scrape down the sides of the food processor with a spatula, add the 1/3 cup water, and let it run on high for another 4-5 minutes, pausing every minute or two to scrape down the sides again.
Transfer to a bowl, and garnish with the remaining chives. It says to leave at room temp for a few days before transferring to the fridge, but I think that’s strange…I guess I’ll try it out. (Recipe retrieved from Jenn’s blog spot).
After that was done, I reheated a bowl of my tomato veggie soup. What tomato veggie soup is this? Yes I was too lazy to blog it when I made it on Sunday.
- 1 onion
- 2 celery stalks, chopped
- 2 carrots, sliced
- 2 potatoes, diced in bite sized cubes
- 1 tsp dried thyme
- 1/4 tsp dried tarragon
- 4 c vegetable broth
- 2 c water
- 24 oz tomato sauce
- 1 c corn
Saute the onion and celery in oil. When these become soft and fragrant, add everything except the tomato sauce and corn. Cover. Bring to a boil. Once boiling reduce to a simmer and cook for 10 minutes or until the veggies are soft. Now add in the tomato sauce and corn. Heat until everything is at a nice soup temperature. Salt and pepper to taste!
I had read about Betty Lou’s powdered peanut butter in some of the blogs I follow and when I saw it as a featured item at the local grocery store I knew I had to try it. Granted my frugality nearly prevented me from adding it to my cart. Each jar was selling for about $10. However, one must live and experience new things once in a blue moon. (*note, you can buy Betty Lou’s powdered peanut butter on-line for under $9).
I originally added the powder to a banana smoothie. I couldn’t taste the peanut flavor as much as I had hoped, but I think if I added a scoop or two more next time it would increase the flavor. Last night I decided to follow the directions and add 1 tbls of water to 2 tbls of powder. The consistency was pretty thick but a few more drops of water made it perfectly creamy! The taste is a little different from freshly roasted peanut butter, but I think that is to be expected. The texture and peanut flavor are spot on. I was pleasantly surprised and definitely recommend you all try this out. It’s a healthy alternative that is tasteful and delicious. I can’t wait to make a pb&j with it next!
I’ve been on MIA the past few weeks due to my internship, online class and persistent cold that’s unaware “no means no!” I may have pushed my limits a bit last night by indulging in some spirits for my friends birthday and am slowly climbing out of the hangover abyss. I was quite certain the birthday woman was in the same boat so I decided to whip up some nourishing meals to send her way.
First I made breakfast for myself (and my friend). I played with Isa’s recipe for a basic scramble in her Vegan Brunch book. I sauteed yellow onion, orange pepper and mushrooms in some oil. When this was soft, I added extra firm tofu that had been pressed in my sink. As the remaining water cooked out of the tofu, I poured in this seasoning mix (2 tsp cumin, 1 tsp dried thyme, 1/2 tsp tumeric, 1/2 tsp tamari, 2 tbls water). When this liquid was incorporated, I added 1/4 c nutritional yeast. I topped the scramble with some pepper and black sea salt to give it a more eggy taste. Sooo good!
Once my appetite was satiated, I went on to make some roasted veggies. I used the marinade from my best broccoli ever blog and threw in extra veggies like red onion, peppers and mushrooms in addition to the broccoli. It turned out great!
The final dish I made her was a batch of my rawcos. I had all the ingredients on hand so it was a perfect fit. No pictures for this one. I was pretty beat by the time I got done prepping/cooking/cleaning.
…you’re killin’ me Smalls. Every time I hear of s’mores, I think of the movie The Sandlot. It’s a classic that all should see. In the film this kid called Smalls is lacking with “street cred” and when at a sleepover with all of his pals, he is clueless when asked if he wants a s’more. If any of you are finding yourselves ready to pull up a search tab, don’t fret. S’mores are simply toasted marshmallow sandwiched perfectly between chocolate and two graham crackers.
When I saw the Vegan Zombie do a s’more krispies recipe, I got ridiculously excited. My batch turned out a bit dry, so I may need to revamp it a bit. Regardless, these were delicious and were consumed by my friends and I in one night.
Vegan Zombie’s S’more Krispies recipe
- 2 c of vegan Marshmallows
- 3 tbsp. of Earth Balance Buttery Spread
- 2 c of Crumbled Graham Crackers
- 3 c of Rice Krispies or Crisped Rice Cereal (I used puffed brown rice)
- 2 tbsp. of Agave Nectar
- 1/2 tsp. of Sea Salt (coarse)
- 3 tbsp. of vegan Chocolate
- Melt Earth Balance in sauce pot on medium heat.
- Add agave nectar.
- Save a few marshmallows and add the rest to pot and stir till melted.
- Add crisped rice cereal.
- Add crumbled graham crackers and stir
- Take off heat add to dish and spread evenly.
- Boil pot of water place glass bowl on top.
- Add vegan chocolate and stir until melted.
- Add salt to chocolate.
- Place marshmallows you set aside on top of treats.
- Drizzle chocolate of the top.
- Cut into squares.