2012 holiday party recipe roundup: sweet potato and quinoa salad

{click for a larger image}

A lot of people at our holiday party commented on the sweet potato quinoa salad and really loved the dish. I let them all know that it has been a family recipe.

Since the night before the party.

All joking aside, this is a really great (and simple!) salad that gets better as it sits and the flavors have a chance to mingle (which is good, because the recipe below make a gigantic batch!).

Sweet Potato and Quinoa Salad
Slightly adapted from Mark Bittman's How to Cook Everything Vegetarian



Ingredients (for a double + batch):

• 2 cup white quinoa
• 1 cup red quinoa
• 2 pounds peeled sweet potatoes
• salt
• 1 red bell pepper, diced 
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 medium shallot, minced (about 1/2 cup)
• 1/2 cup extra virgin olive oil
• 4 tablespoons balsamic
• 1/4 - 1/2 cup fresh chives, minced
• Salt and pepper

To prepare:

• Rinse and drain quinoa a few times, until water runs clear. Add to a large stock pot and cover with a couple of inches of cold water. Bring to a boil, and then reduce to a simmer. Simmer for about 20 minutes, or until quinoa is tender, but still has a bit of bite to it. Strain out any additional water and rinse with cool water to stop cooking. Add to a large bowl.
• Dice the sweet potato into 1/2 inch or small pieces. Add to a pot, cover with cold water and bring to a boil. Simmer for 15 minutes, or until tender. Drain and rinse with cool water to stop cooking. Add to the bowl of quinoa.
• Add diced peppers and shallots to the quinoa and toss. Season with salt and pepper.
• In a mason jar, or other container with a tightly sealed cover, add olive oil and vinegar. Shake vigorously. Season with salt and pepper.
• Add 1/2 of the dressing to the salad and toss to combine. Add additional dressing as desired and check for seasoning.
• Cover and store in fridge until ready to serve.
• When ready to serve, sprinkle to the top with chives.

Again, this salad only gets better as it sits, so I especially enjoyed it the next day in a wrap with some of the left over white bean aioli.

vegan taco pizza

Dessert pretty much always trumps dinner, and that is why I just had to share last night's dessert with you before spreading the gospel that is this vegan taco pizza.



Sure, it might not look like much, but the flavors blended perfectly together, creating a not in-your-face type of taco pizza that you get at most pizza joints.

This just totally worked.

Vegan Taco Pizza




You'll need::

• Your favorite pizza dough*
• 1 package chorizo seitan
• 1/4 red onion, roughly chopped
• 1 green bell pepper
• Guacamole**
• Mexican style creamy pizza sauce***

To make::

• Par-bake your pizza dough for about 10 minutes at 425* (or until beginning to brown)
• Spread on a layer of Mexican style creamy pizza sauce (recipe below)
• Top with crumbled seitan (I sauteed mine, but don't think this is a necessary step)
• Sprinkle on green peppers and onions
• Bake at 425* for another 10 minutes
• Try not to eat the entire pizza yourself

*Pizza Dough

While not a go-to recipe, I decided to experiment with some different flours the other day and came up with this recipe. It turned out really well, something I would use again.

You'll need::

• 1 cup bread flour
• 1 cup whole wheat pastry flour
• 1/2 cup buckwheat flour
• 1/2 cup light rye flour
• 1 t active dry yeast
• 2 t salt
• 2 T olive oil

To make::

• In a food processor, add flours, yeast, salt and olive oil. Pulse until combined.
• Through the feed tube with the food processor running, slowly add 1 cup of water until the dough forms into a ball.
• If making pizza that day, transfer to an oiled bowl, cover and let rise. 
• If using later in the week (as we did), store in the fridge in an airtight container.
• When ready to use, remove from fridge and spit dough into two, saving half to use another time.
• Let dough rest and come to room temperature (at least an hour)
• Shape dough into a round on a well oiled pizza pan.
• Let rise for just a few minutes and proceed with recipe.

**Guacamole

While everyone has their own version, I kept it fairly basic today and just threw a few things into a bowl and called it a day.

Mash 1 avocado with 1/2 clove minced garlic, 2-3 teaspoons of lime juice, 1-2 tablespoons finely diced red onion, a and a sprinkle of cumin. Season with salt and pepper.

***Mexican Style Creamy Pizza Sauce

A quick sauce that Nic raved about on another pizza, so I had to make it again per his request, with a few modifications to suit this taco pizza.

You'll need::

• 1/2 cup coconut cream (cream from the top of a chilled can of full-fat coconut milk)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1/2 t cumin
• 1/2 t chili powder
• 2 tablespoons coconut milk (the liquid from the bottom of the can)

To make::

• Add all ingredients into a blender and blend until smooth
• Season to taste with salt and pepper

chocolate chip cake with coconut chocolate frosting

Today was a good food day.

Banana muffins + fruit for breakfast.

Trumpet Blossom Cafe for lunch.

Vegan taco pizza for dinner.

Chocolate chip cake with coconut chocolate frosting for dessert.

Dinner + dessert totally trumped the $50+ lunch we had at Trumpet Blossom. (even though lunch was still incredible delicious).

Since eating a 99% plant based diet, the biggest complaint from my family is that I don't make the fancy desserts that I used to.

I beg to differ.



They complain that I try to make things too healthy. That I wreck a perfectly good recipe that they have come to love but subbing out this for that.



I have no idea what they are talking about.



I am my mother's daughter and that means chocolate is a main food group that must be consumed every day. There is no moderation when it comes to chocolate.



I guess my family might have me figured out though.



Because most of the time, I can't help but make each recipe my own, and sub in a lot of this for a lot of that.

Hey - if I had used cocoa powder like the recipe told me to, I bet you wouldn't even notice the zucchini in this cake.



And once you take your first bite, you'll be thanking me again for being in your life.

This cake comes at you with no dairy products, no refined sugars and 1.5 huge zucchini that a fellow Rotarian + bike enthusiast dropped off at your house on Friday night before heading out of town for a week of RAGBRAI.

Myron and Martha - I would totally share a piece of this cake with you, but I am afraid it will be long gone by the time you're done pedaling your way across the state. But you might convince me to make it again with another zucchini bribe!

Chocolate Chip {Zucchini} Cake with Coconut Chocolate Frosting



You'll need::

• 1.5 heaping cups of shredded zucchini, squeezed really well of excess moisture
• 1/2 cup maple syrup
• 1/2 cup apple sauce (I blended 2 small pink lady apples until relatively smooth)
• 2 t vanilla
• 1 cup oatmeal flour (1 cup oatmeal, blended until fine)
• 1/2 cup quinoa flour (1/2 cup quinoa flakes, blended until fine)
• 1/3 cup quinoa flakes
• 2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1/3 cup mini chocolate chips

To make::

• In a bowl, mix together zucchini, syrup, apple sauce and vanilla
• In another bowl, stir together flours, quinoa flakes, baking powder, baking soda, and salt
• Stir the dry ingredients into the wet until just blended
• Fold in chocolate chips
• Divide between two well greased 6 inch cake pans
• Bake at 350* for 25-28 minutes, or until toothpick inserted comes out clean.
• Cool on racks until completely cooled

Coconut Chocolate Frosting

The best four ingredient frosting you will ever eat. Seriously.

You'll need::

• 1 can full-fat coconut milk, chilled in fridge for a few hours or overnight
• 3 tablespoons cocoa powder
• 2 teaspoons maple syrup 
• 1 teaspoon vanilla 

To make::

• Carefully spoon the coconut cream from the top of the can of coconut milk into a bowl (save the remaining liquid for another use)
• Stir in cocoa powder, syrup and vanilla
• Try not to eat it all with a spoon, saving enough to frost your cake

To assemble the cake::

• Place one cake round upside down on a cake platter
• Spread just a bit of frosting over the top and sprinkle with chocolate chips
• Place the other cake round, right side up, on top of the other cake
• Spread of thin layer of frosting over the entire cake. This is your crumb coat.
• Place in fridge for 30-60 minutes to cool
• Use the remaining frosting to frost the entire cake - making it look pretty this time
• Press mini chocolate chips onto the sides of the cake
• Eat

spar for the spurtle #2 - steel cut oatmeal tabbouleh

Last year, I entered the first ever "Spar for the Spurtle" contest for Bob's Red Mill. The challenge was to create an innovative recipe featuring their steel cut oatmeal in less than 30 minutes. I whipped up a very delicious bowl of oatmeal with wild rice and organic blueberries. Maybe it was a little too run of the mill, so I took a different route this year.

For my entry for Bob's Red Mill "Spar for the Spurtle 2" I created a super fresh steel cut oatmeal tabbouleh, featuring Bob's Red Mill Steel Cut Oatmeal, that is served on top of a bed of ultra creamy hummus, and topped off with lots of local produce purchased at my local farmers market or picked straight out of the garden. Pita wedges, carrot sticks, cucumbers and bell peppers make the perfect vessels for transporting this vibrant dip from the platter to your mouth!



Check out the video! I had a great time creating this with my very talented art director of a husband, and shot on location (!!) at the Washington Farmers Market at in our backyard.

Be sure to "like" the video on YouTube to help my chances of winning a trip to Portland, Oregon to compete in the top three, and then help me on my way to Scotland to represent Bob's Red Mill at the World Porridge Making Championships!

quinoa with grilled sweet corn & red onions {farmers market finds}

A dinner featuring a few farmers market finds. Iowa sweet corn (grown in Muscatine), red onions (grown by a lady I work out with) and basil (from my garden) are combined with quinoa that is drizzled with a honey lemon vinaigrette that highlights locally produced honey.

Quinoa with Grilled Sweet Corn & Red Onions
Inspired by a recipe posted on Iowa Girl Eats a few weeks back, I made a few minor adjustments to suit our tastes and produce on hand.



You'll need::

• 1/4 cup coconut milk*
• 1.5 cups vegetable broth*
• 3/4 cup rinsed quinoa
• 2 ears sweet corn
• 1 small red onion
• coconut oil
• salt and pepper

To prepare::

• In a saucepan, bring the coconut milk, vegetable broth and quinoa to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and set aside. *Alternatively you could use 1.75 cups of water.
• Preheat your grill to medium-high
• Lightly brush the corn and onions with coconut oil and sprinkle with salt and pepper. Place on grill and cook about 2 minutes per side. Watch closely as you really just want to cook the corn and onion slightly, giving them nice char marks.
• Remove from heat and set aside until cool enough to handle.

Meanwhile, prepare the dressing.

You'll need::

• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 teaspoon minced basil (I would use more next time!)
• 1 clove garlic - minced
• 1 tablespoon honey
• salt and pepper to taste

To prepare::

• Combine all ingredients (except salt and pepper) in a small jar. Cover and shake vigorously until combined. Season to taste with salt and pepper.

When corn and onion are cool enough to handle - remove kernels from the corn cob and chop onions into medium-sized chunks. To remove the kernels from the cob, lay the ear of corn on a cutting board and slice strips off, rotating the cob as you go. 

Stir the corn, onion and dressing into the quinoa, top with some basil and serve!

Even your husband who is a self described "hater of all things lemon" will gobble it up, help himself to another bowl, and quietly declare that maybe, just maybe his taste-buds are maturing, and maybe, he might actually like lemon. But just maybe.

simple supper:: coconut rice with avocado and steamed greens

When I make dinner, even the most simplest of meals can become a production. I just don't do simple.

Yet, some nights there is just no time for anything but simple. And thus, one of our favorite meals was created.

Coconut Rice with Avocado & Steamed Greens
Nutritionally this meal has it all - a complete protein source thanks to the rice + beans, some healthy fat from the avocado + coconut milk, and a big pile of healthy steamed greens. And it tastes good. Really good.

Coconut Rice + Chickpeas
I used Minute Rice here. Typically I would use regular brown rice and let it cook for the 40+ minutes that it requires. But really, this is easy, quick, and according to NuVal is nutritionally the same as plain brown rice, both scoring a respectable 82. The coconut milk lends a nice creaminess to the rice, which is only enhanced with the addition of creamy chickpeas and avocados.



You'll need::

• 2 cups Minute Brown Rice
• 1 cup water
• 1 cup full fat coconut milk (from can) 
• 1 can chickpeas, drained and rinsed
• 1 avocado, sliced

To prepare::

• Bring water and coconut milk to a boil. Add rice, return to a boil and then reduce to a simmer. Cover and cook 5 minutes, or until liquid is absorbed.
• Remove from heat, add chickpeas on top of the rice (no need to stir in), and let stand 5 more minutes (covered).
• Fluff with fork.
• Serve with a few slices of avocado on top.

Steamed Greens
This is our favorite way to eat greens. Quick and delicious, especially when served with the lemon garlic vinaigrette. We've been in love with eating greens this way since I ordered a side dish of them at our new favorite Iowa City restaurant, the Trumpet Blossom Cafe.



You'll need::

• 2-4 large kale leaves
• 2-4 collard leaves
• 2-4 swiss chard leaves
• (or really any greens that are available)

To prepare::

• Remove the thick ribs from the greens, roughly chop and rinse.
• Using a double boiler (or a pot with a wire strainer), steam the greens (in batches if necessary) for 3-5 minutes. I started at 5 minutes, but found that I like the greens even better if given just 3 minutes.
• Remove to a bowl and toss with lemon garlic vinaigrette.

Lemon Garlic Vinaigrette

You'll need::

• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic - minced
• 2 tablespoons olive oil
• salt and pepper to taste

To prepare::

• Add lemon juice, garlic and olive oil to a jar and shake, shake, shake!
• Season to taste with salt and pepper.

Enjoy!

Oh, and just in case you are wondering, yes - the leftovers do make for a delicious breakfast!

sunday fika:: iced island biscotti + spiked iced mocha

Today has been a day of work.

Nic and I spent the morning and afternoon cleaning out the garage, interrupted only by a quick lunch break (the most amazing vegan pizza the world has ever seen) and a quick call to Nic's dad with a Father's Day greeting.

Cleaning consisted of::

Him - organizing tools and shit.

Me - organizing all of my Relay crap that tends to take over the garage (sorry, Nic.). Hey, at least I can count the 5+ hours I spent in the garage as work. Holla for 1/2 day of during the week!

We wrapped up the garage project just a few minutes ago and enjoyed a nice Sunday fika. Not a coffee break or a snack, but a Swedish fika - because we are two very cultured individuals.

{fika = a social institution in Sweden; it means having a break, most often a coffee break, with one's colleagues, friends, date, or family. The word "fika" can serve as both a verb and a noun. Swedes consider having a coffee an important part of the culture. You can fika at work by taking a “coffee break,” fika with someone like a “coffee date,” or just drink a cup of coffee. As such, the word has quite ambiguous connotations, but always including something to eat accompanied by a drink, such as cookies, cakes and even candy.}

You might recall that Maddie and I hosted a fika in Minnesota with for our friends a while back.

For our fika, we enjoyed iced island biscotti and spiked iced mocha.

Iced being the name of the game as it is absolutely disgusting outside, and it only promises to get worse tomorrow.




Iced Island Biscotti

You'll need::

• 3/4 cup rolled oats
• 1/2 cup cashews
• 1/2 cup almonds
• 1/2 cup unsweetened shredded coconut
• 1 tsp lime zest
• 1 tsp orange zest
• 1/4 tsp salt
• 1/4 cup honey
• 2 tablespoons coconut oil

Preheat oven to 325*

In a food processor, pulse oats, nuts, coconut, lime zest, orange zest, and salt until very finely ground. Pulse in honey and coconut oil until combined. 

On a lightly greased cookie sheet, dump the biscotti dough and press into a rectangle about 4 inches wide and 10 inches long. Using a sharp knife, carefully score the dough into 1.5 inch individual biscotti - but do not separate. 

Bake for 15 minutes, or until the bottom begins to brown. Check it towards the end, as the honey causes it to brown quickly. Remove from oven (leaving oven on), and let cool.

Once cool enough to handle, cut the biscotti and flip onto one of the cut sides. Cook for 5 minutes. Flip onto the other cut side and cook for 5 more minutes.

Remove from oven and let cool, handling very carefully as they may break easily when warm.

Prepare the icing.

You'll need::

• 2 tablespoons coconut cream (let a can of full fat coconut milk sit in the fridge for a while and when cool, remove two tablespoons of the cream that has risen to the top of the can)
• 1/2 tsp lime zest
• 1/2 tsp orange zest
• 1 tsp honey
• 1.5 tsp lime juice
• 1 tsp coconut oil

Combine all ingredients in a small bowl and let chill in the fridge until it thickens.

Once biscotti are completely cool, spread some glaze on each one. 

Enjoy with some iced coffee!

Nic and I enjoyed our biscotti with spiked iced mochas. And although the flavors really didn't compliment each other, how can you pass on an iced mocha spiced with kalua?

Spiked Iced Mocha

You'll need::

• 1 tablespoon cocoa powder
• 1 tablespoon maple syrup
• 3 tablespoons homemade kalua - if you are lucky enough to have awesome friends who make kalua
• 3/4 cup cold strong brewed coffee
• 1/4 cup unsweetened vanilla almond milk
• ice

In a glass, mix cocoa powder, syrup and kalua until combined. Stir in coffee and milk. Add a generous portion of ice and enjoy!

And now that we are sufficiently liquored up, we are heading out in this torturous heat for a 20 mile bike ride. Because we are awesome like that.

honey kissed sunflower butter

If you've never dipped a spoon into a jar of Trader Joe's Sunflower butter - you are not living life.

A sweet, drippy butter that is great on toast, in oatmeal, or right from the jar, a jar of sunflower seed butter is a great addition to your line up of peanut, almond and other nut butters.

After one very failed attempt to make a homemade version of sunflower seed butter over a year ago, I vowed I would never try again. But I found the courage to try it again a few weeks ago, and have made several batches since.

Although the process of making this butter takes a bit longer than almond or peanut butter, it is worth the time. Just remember to be patient.

Honey Kissed Sunflower Butter with a touch of Sea Salt
A nice change of pace from your typical morning spoonful of almond or peanut butter, this sunflower seed butter is sweet with just a hint of salty.



Slightly adapted from Peas and Thank You
Makes about 1.5 cups.

In the mix::

• 1.5 cups roasted sunflower seeds
• 3 tablespoons honey
• 2 tablespoons canola oil
• 1/2 teaspoon sea salt

To prepare::

In the bowl of a food processor, process sunflower seeds for 30 seconds. Add the remaining ingredients  and process until very smooth, taking breaks to scrape down the side of the bowl and allow motor to cool. This process can take between five and 10 minutes, depending on the power of your food processor. If you are a fancy pants and have a high powered blender, you are one lucky duck - and the process will probably go a bit quicker.

butternut squash soup & spaghetti bread

When Nic and I were in Chicago a few weekends ago, we stopped at Karyn's on Green for an early lunch before we made the trek back to Iowa.

As we stepped in to the restaurant, I immediately knew we were in for a treat, despite there only being three other parties dining at the time (it was about 11:00 on a Sunday morning, I thought for sure there would be a wait for brunch).

Nestled into Greektown, Karyn's on Green is a stylish vegan bar and restaurant that Nic and I will for sure be visiting again on our next trip to Chicago. With the tag line making vegan sexy, you should give it a try too.

As we sat at our table sipping coffee, I was torn between ordering breakfast or lunch. With the recommendation of our server, I decided to go with breakfast, meaning I wasn't going to be ordering the butternut squash soup that I had my eye on. And although the chilaquiles I ordered were amazing, the thought of that soup never escaped my mind.

Lo and behold, not a week later, I received my latest order from Barnes and Noble which included Thrive Foods, Brendan Brazier's latest book of 200 plant based recipes. In this book, Brazier mentions Karyn's on Green as one of his favorite restaurants to visit while in Chicago, and, to my delight, included the recipe for the butternut squash soup that I had been eyeing!

I was finally able to make the soup on Friday night, and served with a big wedge of "spaghetti bread," it was a dinner that lived up to every expectation.

Butternut Squash Soup
This butternut squash soup is good enough to warrant a trip to Chicago just to enjoy a bowl at Karyn's on Green, but simple enough to make at home. And although you won't be savoring each spoonful in the chic, stylish restaurant, you can still make vegan sexy and wow your family with this easy two-ingredient soup.



Slightly adapted from Thrive Foods, via Karyn's On Green

In the mix::

• 3.25 pounds butternut squash (2 medium squash)
• 1-15 ounce can coconut milk (full-fat)

To prepare::

Cut the cap and bottom off each squash. Cut in half lengthwise, and then half again. Roast in a 400* oven for 30 minutes-45 minutes, or until soft. Allow to cool.

When cooled, scoop the flesh out of the squash and spoon into a blender. Add coconut milk. Use a towel to cover the blender (instead of the lid) and blend until spoon.

Pour soup into a medium sauce pan, season with salt and pepper to taste, and heat through.

Serve with a wedge of spaghetti bread.

Spaghetti Bread {herb parmesan bread}
This bread is a favorite with my family. The recipe is from and old, very worn, recipe book with tattered pages, and a creased spine that falls open to this recipe the moment you set it on the table. Most likely the only recipe that is used in the book, it very well might be the most treasured recipe in the entire house. The bread screams comfort, and is quickly whipped up whenever kids make the long trek (from Iowa, Texas or Sweden) to Mom's house.



Slightly adapted from our family cookbook, originally from that one cookbook in my Mom's bookshelf
Makes one round loaf.

In the mix::

• 2 cups warm water (105* - 115*)
• 4.5 teaspoons active dry yeast
• 2 tablespoons honey (or sugar per original recipe)
• 2 teaspoons salt
• 2 tablespoons extra virgin olive oil (or butter per original recipe)
• 1/4 cup + 3 T nutritional yeast (or 1/2 cup + 1 tablespoon parmesan cheese per original recipe)
• 1.5 tablespoons dried oregano leaves
• 4.25 cups flour
• freshly ground pepper and a pinch of sea salt

To prepare::

Pour water into a bowl of a stand mixer and sprinkle with yeast. Allow to set a few minutes, or until yeast becomes frothy. 

Add honey, salt, olive oil, 1/4 cup + 2 tablespoons nutritional yeast, oregano and three cups of the flour. Using the paddle attachment, mix on slow until blended, and then mix at medium speed for two minutes, or until smooth.

Scrape down the sides of the bowl, switch to hook attachment, and gradually add in the remaining flour. The dough will be sticky.

Cover with saran wrap and a towel, and allow to rise in a warm place for 45 minutes, or until light and bubbly and more than double in bulk.

Preheat the oven to 375*. 

Lightly grease a 1.5 or 2 quart casserole.

Using a wooden spoon, stir down batter and beat vigorously for 30 seconds. Turn batter into casserole, brush with olive oil, sprinkle evenly with remaining 1 tablespoon nutritional yeast, freshly ground black pepper, sea salt and oregano.

Bake 55 minutes, or until nicely browned. Turn out onto a wire rack. Cool and cut into wedges.

creamy broccoli asparagus soup

Nothing is better on a cold winter day than piping hot bowl of soup to help warm you up.

Too bad we haven't had too many cold winter days that just scream make soup.

But I make it anyway.

And enjoy it just as much.

This soup came wasn't inspired by a cold, or even mild day at all.

A few asparagus stems were hiding out in the back of the fridge, almost forgotten.

The broccoli was a little limp.

And there was a half avocado sitting next to an open can of coconut milk from a previous meal starting at me every time I open the fridge.

If that doesn't scream appetizing, I don't know what does.

But it was.

Amazing in fact.

So deliciously amazing that we made it two days in a row.

And now the fridge is stocked with happy asparagus, broccoli & firm avocados and the pantry is stocked with coconut milk.

Creamy Broccoli Asparagus Soup

I've never had cream of broccoli soup from a can, or cream of asparagus (do they even make it? A quick Google search tells me yes), but I imagine this soup to be a far superior version, one that will have you throwing those cans out the window. 

Serves two.

In the mix::

• 3/4 cup chopped yellow onion
• 1 cup chopped asparagus
• 1 cup chopped broccoli
• 1/2 avocado
• 1 cup coconut milk (full fat)

To prepare::

Heat a few tablespoons of water in a medium pot, and add onion. Water saute until soft. Add chopped asparagus and broccoli and saute until they turn bright green and begin to soften (add more water as necessary to prevent browning - a tablespoon at a time is a good idea as you don't want much water to be left in the pan when the asparagus and broccoli are ready).

Remove veggies from heat and spoon into a blender. Add the avocado and coconut milk. Place a towel over the top of the blender, instead of the cover, (to allow steam to escape and prevent a huge mess!) and blend until smooth.

Return soup back to the pot and reheat, adding salt to taste.

Serve with a thick slice of bread, so you can make sure to clean every last bite from your bowl.

just add water

Have you heard about the recent news from PepsiCo? The company has reported unusually strong results for the last quarter of 2011. ...revenue was up 14 percent and profits grew seven percent. (source)

What's the secret for this recent success?

Just add water!

Yep, the company rolled out a new strategy in their juice product line, "Trop50," a line of juices that have been diluted with water to make the beverage lower in calories.

Smart move on PepsiCo's part. Some people are just too lazy to dilute their morning glass of juice themselves, and anything with half the calories is sure to make it into your cart, right?

Before this news even rolled out earlier this week, I had planned to write something similar about coconut milk. I have been on a cooking kick using coconut milk this week (amazing recipes to come!) and when I pick it up at HyVee I have a HUGE variety to choose from, sometimes my mind just can't handle the decision...



I knew previously that light coconut milk is just a watered down version of the full fat can, but the other day, as I was reaching for a few cans on the bottom shelf, I was curious as to the price for each.

$2.19 (or so) for the regular version.
$2.19 (or so) for the light version.

So here's a kitchen tip for you - next time you are reaching for that can of lite coconut milk, do yourself and your wallet a favor and grab the full-fat (gasp!) variety. When you get home, divide its contents between two jars and...

Just add water! 

BAM! Two cans of lite coconut milk for the price of one.

Happy Saturday Morning! It is time for me to bury my nose into this thick text book that has been begging for me to crack it open all week and start reading up on muscle and muscle tissue.

lemon raspberry cheesecake {nearly raw + nearly vegan}

Nic and I spent a bitterly cold weekend in Chicago that one weekend when the Midwest was experiencing bitterly cold weather.

It never fails, when we go to Chicago, it is cold.

Perhaps that is because we always go in February, but still. In a winter when we have been relishing the warmer temps, it had to be cold {and windy} when we made the trek to the windy city.

Despite the frigid temps (and a stolen iPhone) we had a great time paying far too much for parking and cabs, catching a Broadway show (American Idiot) at the Oriental Theater, visiting the Museum of Science and Industry and indulging in some fantastic vegan food.

Oh yeah - a weekend in Chicago to celebrate Nic's 28th birthday, and we ate vegan 100% of the time.

He was pleased.

Seriously.

Since weekend trips {and vacations, of course} are all about eating with just enough culture mixed in, you can bet that I spent most of our time looking up places to grab our next meal, or coffee + a snack. And our first destination on Saturday morning was the Chicago French Market where we made a b-line to RAW.

As we were browsing the selection of possible morning snacks, we were treated to a few samples. A raw brownie (good, but not earth shattering), a raw nacho cheese cracker (amazing!), and a small taste of the raw lemon square (to die for).

I asked the owner if she would share the recipe, which she didn't, but did give me a run down of what was in it - giving me a good road map on how to create this at home.

And that is where the inspiration for this dessert comes it. Nic and I left that morning, vowing to stop again on our way out of town to pick up a full sized version of the lemon square for the road. And although our plans changed just a bit (making a stop at a Chicago Police Department instead of the French Market on our way out of town) the taste of this dessert never left my mind.



Nearly Raw Lemon Raspberry Cheesecake
This seriously might be one of the best desserts I have ever made. I used to make cheesecakes for every single family function, and since becoming vegan, these have been {noticeably} absent, much to my family's displeasure. This dessert will fill that void and surpass all expectations. Some may not even realize they are eating a cheesecake sans the cheese. Lemony, tangy, and stunningly beautiful, this dessert is sure to please.


In the mix::

Crust  

• 1 cup walnuts
• 1/2 cup almonds
• 10 dates
• 1/2 t vanilla
• pinch salt

Lemon Cheesecake Layer  

• 1 cup cashews (soaked 8 hour or overnight)
• zest of 1.5-2 lemons
• juice of 2 lemons (1/2 cup)
• 1/2 cup coconut cream
• 1/4 cup honey (could use other liquid sweetener for a 100% vegan dessert)
• 1 t vanilla
• 1/4 t salt

Raspberry Topping* 

• 2 cups frozen raspberries
• 2 T honey
• 1-2 t cornstarch

To Prepare::

Crust

Place the nuts, dates, vanilla and salt in a food processor and pulse until a fine crumb forms and holds its shape when squeezed into a ball. Press into an 8" x 8" pan and place in the fridge.

Lemon Cheesecake Layer

Give the cashews a good rinse (after soaking) and place into a blender with lemon zest, juice, coconut cream (the cream that forms on top of a can of full-fat coconut milk when refrigerated), honey, vanilla and salt. Blend until smooth and creamy. Take some time at this step using a rubber spatula to scrape down the sides of the blender to make sure you end up with an ultra creamy consistency.

I used the zest of 1.5 lemons for my first trial, but would increase it the next time I make it. The zest is key!

Pour batter onto the chilled crust using a spatula to smooth it out. Cover with saran wrap and place in the freezer while you prepare the topping.

Raspberry Topping - Cooked Version

This is the method I used, but I will suggest a raw version below.

In a small saucepan, heat the raspberries and honey over medium heat. As they thaw and begin to break apart, add cornstarch and cook until thickened, about 5 minutes. Allow to cool in the fridge.

Raspberry Topping - Raw Version

This is the method I was hoping to use, but was out of chia seeds.

Allow raspberries to thaw in a bowl. Stir in honey and break the raspberries apart with a fork. Stir in two tablespoons of chia seeds and set aside, allowing to gel for at least 15 minutes. Although I haven't tried this variation yet, I am confident it will work. You could also use ground chia seeds.

When the lemon cheesecake layer is firm, carefully spread the raspberries on top. Cover and allow to chill in freezer (for a firmer cheesecake) or fridge (for an ultra creamy cheesecake).

We brought this to a dinner party on Friday night and got rave reviews. It hadn't been in the freezer for too long before we had to leave, so the consistency of the lemon layer was very creamy.

We brought the left overs to a dinner party on Sunday night and got rave reviews. It had been in the freezer since Friday, and even after letting it set on the counter while we ate dinner, it was still a bit frozen when we dug our forks in. Still amazing, but the creamier it is when you serve it, the better.

Our friend, who loves cheesecake, admitted that if I hadn't told her it was made from cashews, she would not have even asked. She said this as she was sharing the last creamy square with her two year old son. I asked why she was wasting it on him and not sharing with me. I was only kidding, sort of. Instead I reached for the pan and picked at the leftover crumbs. You simply cannot waste such a good thing.



Make this dessert and fool all of the cheesecake lovers in your life.

Make this dessert and hide it in the back of your freezer, pulling a piece out to indulge in when no one else is around.

Delicious Variation - make a cheesecake parfait. Grab a pretty glass and layer with the a sprinkle of the nutty crust, lemon cheesecake filling and raspberry topping, repeating until the glass is full.

fast lunch {white bean dip}

As I've mentioned, life in Iowa has been busy.

And when your are running from 4:20AM to 8:30PM, you don't have much time to even eat lunch, let along think about preparing it when Noon rolls around.

Enter - this amazingly delicious, simple, and quick lunch that Nic and I have been feasting on for the past six days.



Rye + sesame crackers topped with a simple white bean dip, sprouts, avocado and red onion. Literally, Nic and I rush home to prepare these open faced "sandwiches."



Somedays we get a little crazy and add a sprinkle of nutritional yeast and some sliced mushrooms.



The creamy dip and avocados combined with the slight crunch of the sprouts and red onions are the perfect toppings for the rye crackers.

I think we both shed a single tear when we ate the last of the crackers. Because, you know, the grocery store is just too far to go and get more (seriously, we don't even know if our HyVee carries the Ryvita brand).



The white bean dip that topped our crackers, couldn't be easier to whip up. And it nearly rocked my socks off as I had my first bite.



This basic recipe could be jazzed up with any flavors (basil will be included in the batch I whip up tomorrow), and consists of only pantry staples.

Simple White Bean Dip
Slightly adapted from this recipe

In the mix::

• 1-15 ounce can white beans (I used Great Northern Beans)
• 2 T olive oil (a good quality olive oil is best)
• 1/4 cup water (or enough to make it the creamy consistency you are looking for)
• salt and pepper to taste

To prepare::

• Throw all ingredients, except water, into a blender (for an ultra creamy dip) or a food processor and blend.
• Add water 1T at a time to achieve the consistency that you want, I used about 1/4 cup.

recipes forthcoming

It has been an extremely busy, exhausting, life in Iowa lately.

I have been running on fumes by the end of each and every day, only to have to wake up too early the next morning and do it all over again.

There are no minutes, seconds, to spare any day.

Go...go....go.

Thankfully, I had some time to breathe on Friday and Saturday, and was able to whip up some of my best (at least my favorite) recipes to come out of my kitchen. Ever.

Here's a peak.

Hold me to posting them before my regular life starts up all over again on Tuesday.

The lunch that I don't think I could ever get sick of {since I've been eating it every day for nearly a week and still crave it}:



The easiest white bean dip ever that packs a big flavor punch:



Seriously, the best dessert that I have created. Vegan or not. I want you to come over so I can make it for you:



And now, for some much more needed R&R, Nic and I are going to spend the day hiking. Something we haven't done in far too long.

{updated & improved} single serve brownie for two

It is cold and rainy today.

A day that just screams curl up on the couch with a mug of coffee and a good book.

And day that just screams for sweat pants and comfort food.

A day that just screams chocolate.

Warm ooey gooey chocolate.

But it is still January.

And people are still clinging to their New Years resolutions.

Desperately convincing themselves that they will follow through this year.

Best not to get off track with too much chocolate, right?

But just a taste is okay.

As long as they don't go overboard, they say.

And that is when they preheat their oven.

Mix up one single serve brownie

and dig into a warm pot of chocolate within minutes.

  Savoring each bite.

The spoonful of rich chocolate feels indulgent

but it could be far worse.

Just be sure to share, as this single serve recipe

is meant for two.



Single Serve Brownie
adapted {and improved} from my original recipe

Serves 2

In the mix::

6 tablespoons oat flour - (or any other type of flour)
6 tablespoons cocoa powder
1/4 teaspoon baking soda
3 tablespoons brown sugar*
1 tablespoon honey*
1/2 teaspoon vanilla extract
2 tablespoons almond milk**
4 tablespoons strongly brewed coffee

Preheat oven to 325*

Mix together flour, cocoa and baking soda - set aside.

In another bowl, mix together sugar, honey, vanilla, milk and coffee.

Stir dry ingredients into wet, mixing just until combined.

Divide batter into two 1/2 cup ramekins.

Bake for 12 minutes.

Dig in.




Notes:

*I really like to make these with maple syrup instead of sugar & honey (although both variations are delicious). Sub in 4 tablespoons of syrup and decrease almond milk or coffee by 1 tablespoon.
**I've also made these using just coffee with amazing results. Sub in 6 tablespoons coffee and eliminate almond milk.

Rarely do we make these without any mix ins. A few of our favorites:

A spoonful of peanut butter or almond butter

Chopped nuts

A square (or two) of our favorite chocolate bar (dark chocolate + mint is amazing)

Frozen cherries + dark chocolate

All mix ins are added to the center of the batter right before placing the brownies into the oven.

-----------------

Snapping back to reality -

It is cold and rainy today.

A day meant to curl up on the couch and read.

A day to indulge with a single serve brownie.

But this day also has a 15 mile run is on tap.

And it is still early enough in January,

where I am still dedicated enough to my marathon training,

to brave the weather and at least make a good attempt.

Here goes nothing.

Please enjoy a brownie while I am out.