Gnosh

Treats and Eats

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Tempeh Tacos with Candied Yams

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This is such a fulfilling meal.  I made it years ago, and it has become part of cycle of regular meals.  Full of flavor and packed with nutrients; it’s a family favorite.

INGREDIENTS:

TEMPEH MARINADE:

1 cup water

1/4 soy sauce

8 oz. tempeh

1 clove garlic

1/2 Tbsp. minced ginger

TEMPEH FLOUR DREDGE:

1 cup unbleached all purpose flour

1 Tbsp. nutritional yeast

1 tsp. oregano

1 tsp. sea salt

1 heaping teaspoon of cornmeal

CANDIED YAMS:

1 yam, diced

1 tsp. brown sugar

1/3 cup coconut milk

pinch of sea salt

SALSA:

3 cups tomatoes, diced

1/4 onion, diced

1 clove garlic, minced

1/2 jalepeno, diced

1 cup cilantro, chopped

1 tsp. sea salt

2 Tbsp. lime juice

BLACK BEANS:

2 cups cooked back beans

2 tsp. cumin

1 tsp. onion powder

sea salt to taste

RICE:

1 cup brown rice

3 cups of vegetable broth or 3 cups water with 1 bouillon cubes

GUACOMOLE:

1 avocado

2 Tbsp. lime juice

sea salt to taste

CORN TORTILLAS/ CHOPPED LETTUCE

6-8 and 1/2 head of lettuce

DIRECTIONS:

Mix the marinade for the tempeh. Slice the tempeh into strips.  Refrigerate the tempeh in the marinade for 3 hours. Doing this the night before helps with the rest of the preparation OR during that time, prep the other items.

For the yam: Dice, steam, and mash with coconut, sea salt, and brown sugar. Set aside.

For the salsa: Find a mixing bowl to combine all ingredients.  Combine the diced tomatoes, diced onions, minced garlic, minced jalepeno, chopped cilantro, sea salt, and lime juice. Set aside in a refrigerator.

For the beans: I like to soak my beans overnight, then cook them on a stovetop.  Canned beans will work too.  Just flavor the cooked beans with onion powder, cumin, and sea salt. Set aside.

For the rice: I like to soak my grain overnight. Cook the rice in either vegetable broth of water with a bouillon cube for 35-40 minutes. Set aside.

For the Guacomole: Mash one avocado, lime juice and sea salt. Refrigerate.

*** If you marinated the tempeh overnight, the other items that have been cooked: yams, beans, and rice, can be kept on low heat until ready to fill your taco. If you are preparing the tempeh the day of, it’s best to to the rest of the items during marination prep.

When you are ready to Grill the tempeh:

Oil a saute pan, and then coat the tempeh in the flour dredge noted in the ingredients list above.  Then saute each side of the tempeh for 5-7 minutes.

To fill the tacos: Warm the tortillas, and layer with candied yams, tempeh, chopped lettuce. Garnish with guacomole and salsa.  Serve the beans and rice alongside.

 

 

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Plant Based Power Smoothie

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Sometimes all I want in the morning is a power packed smoothie.  Sometimes it’s a mid-day snack or a evening dessert.  Either way, this smoothie I concocted is packed full of greatness!

INGREDIENTS:

2 cups unsweetened almond milk

2 cups pre-made from scratch cinnamon flavored oatmeal

1 banana

1 cup of power greens (spinach, mizuna, kale, and chard)

2 Tbsp. almond butter

3 Tbsp. organic dutch processed unsweetened cocoa powder

1 Tbsp. of chia seeds

1 Tbsp. raw local honey

8-10 ice cubes

DIRECTIONS:

Place all ingredients in a blender and blend until smooth.

* almond butter for protein, oatmeal for fiber, banana for potassium, power greens for vitamins, cocoa for antioxidants, chia seeds for calcium, almond milk & honey for the vitamins and natural sweetener.

 

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Gluten Free Pumpkin Orange loaf

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A great flavor for Halloween; a wonderful way to embrace that full pumpkin fare.

INGREDIENTS:

1 3/4 GF Bob’s Red Mill all purpose flour

1/2 cup rice flour

1 1/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

2/3 cup maple syrup

1/3 cup safflower oil

2 Tbsp ground flax meal

1 tsp. pumpkin pie spice

1/4 cup cranberries

1 Tbsp. freshly grated and minced orange peel

1/4 cup toasted walnuts

1/4 cup almond milk

1 cup of Pre-baked and pureed pumpkin

DIRECTIONS:

* Pre-bake and puree peeled and seeded pumpkin. To do so: slice, peel outer rind, cube and place on oiled baking sheet. Bake at 350 for 30-45 minutes until tender.  Add to a blender and place on puree.  If it seems too thick, add 1 Tbsp. at a time until you get the desired consistency. Should be the consistency of baby food. (In fact, if you have a baby, this is a great way to introduce solids; full of nutrients)

Preheat oven to 350 degrees. In a bowl, combine the all purpose flour, rice flour, baking powder, sea salt, baking soda, pumpkin pie spice, and orange peel.  Whisk.  In a separate bowl, the maple syrup, safflower oil, flax meal, almond milk, and pureed pumpkin.

Add wet to dry. Mix well. Fold in cranberries and walnuts.  Bake at 350 for 35 minutes or until toothpick comes out clean.  It is sweet enough on it’s own to go without icing or powdered sugar.

 

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Ginger Molasses Cookies

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When I think of cookies, I think of derby.  When I think of derby, it makes me miss home and miss my league High Tide Derby. My derby name was Cookie Cut-Her.  It suited me for all the love I have of baking.  High Tide Derby was part of me, and the coaching was motivating and hard; I loved every minute.  I miss the camaraderie and the physical outlet.  I miss lacing up my skates.  I tried skating here in WA and the roads were so steep I flattened my wheels trying to slow down.

Tomorrow I look forward to meeting up with a friend at a roller rink 30 minutes from town.  It’ll bring that inner joy that reminds me of being a kid.  I don’t think I’ll ever stop roller skating, nor will I ever forget loading my league up with home-baked cookies.  Here’s a recipe for you  coach Albert & coach Eddie, and all you fine ladies.  Thanks for all the fond memories. Missing you!

COOKIE DOUGH: (yield: 18-20 cookies)

1/2 cup fresh chopped ginger

1/3 cup of organic cane sugar

2/3  cup sugar – divide. (1/3 for the recipe and 1/3 for the rolling)

6 Tbsp of  Earth Balance

1/4 cup molasses

2 tsp. of egg replacer by Ener-G

1 Tbsp. almond milk

2 cups organic unbleached all purpose flour

2 tsp. baking soda

1 tsp. ground ginger

3/4 tsp. cinnamon

1/2 tsp. nutmeg

DIRECTIONS:

In a blender or food processor, whirl fresh chopped ginger with 1/3 cup sugar until ginger is finely ground.  Set aside.  In a bowl, hand blend Earth Balance, 1/3 cup of sugar until fluffy.  In the same bowl, add ginger/sugar mixture, molasses, and egg” replacer with the bit of almond milk.  Hand blend until combined well. In a separate bowl, mix flour, baking soda, ground ginger, cinnamon, and nutmeg.  Combine wet ingredients to dry.  Chill dough for one hour.  Preheat oven to 350 degrees.  Shape dough into balls about 1 inch size and coat or roll in remaining sugar.  Place the sugared balls 2-3 inches apart on a parchment lined cookie sheet. Bake at 350 for 11-12 minutes.  Allow to cool.

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Gluten Free Apple Spice Loaf

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I created this recipe today for my darling Margeux.  Poor thing has such a sensitivity to gluten. I got lazy over the last month, and was not as careful or restrictive with her flour and she has been experiencing more issues lately. So, back on the wagon I go.

LOAF INGREDIENTS:

1 cup all-purpose GF flour

3/4 cup white rice flour GF

1 1/4 tsp. baking powder

1/2 tsp. sea salt

1/2 tsp. baking soda

2/3 cup organic cane sugar

1/3 cup safflower oil

2 Tbsp. ground flax meal

1/4 cup water

1/3 cup walnuts (optional)

1 cup apples, peeled and diced small

1 tsp + 1/4 tsp. ground cinnamon

1/8 tsp. ginger

1 tsp. vanilla extract

1/4 cup coconut milk

ICING:

1/4 cup organic powdered sugar

1 Tbsp. lemon juice

2 tsp. coconut milk

DIRECTIONS:

oven to 350 degrees.  In a bowl, combine the flax meal with the water. Whisk and set aside. In a mixing bowl, combine all-purpose flour, white rice flour, baking powder, sea salt, baking soda, sugar, cinnamon, & ginger.  Whisk well.  In a separate bowl, combine oil, vanilla, coconut milk. Add flax meal mixture to wet, and whisk well.  Combine wet ingredients to dry ingredients, and then fold in apples and walnuts. Bake at 350 degrees for 35 minutes or until a toothpick comes out clean from center of loaf.  Allow to cool for 15 minutes before glazing.

For the glaze, combine all three ingredients in a small bowl and whisk.  When apple loaf has had 15 minutes to cool, drizzle on lemon glaze.

Allow apple loaf to cool thoroughly before cutting.  Cooling overnight in a refrigerator will bind the loaf better.

 

 

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Rustic No-Knead Bread Loaf

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Kneading bread has always been therapy for me.  There is something so therapeutic about kneading bread over and over and forming a supple smooth mound; like a babies butt. It’s enjoyable and relaxing. But time ticks away, and every now and again, I’m in a pinch for not enough time.  This recipe is great for preparing, leaving alone, and coming back to when you’re ready.  Not only is it easy, it’s incredibly delicious. I hope you find this recipe as easy as I do, and as enjoyable.

DOUGH:

3 cups organic unbleached all-purpose flour

1/4 tsp. dry yeast

1 1/2 tsp. sea salt

1 1/2 cups filtered warm water

1/4 cup organic corn meal

1/8 cup olive oil

additional pinch of sea salt

1/4 cup blend of sunflower seeds, chia seeds, sesame seeds, flax seeds (optional)

parchment paper, dutch oven

DOUGH DIRECTIONS: In a mixing bowl, combine the flour and sea salt. Whisk.  In a separate bowl, combine the warm water and yeast. Whisk. Combine the wet to the dry and fold in using a rubber spatula.  Roughly mix it all together. The mound does not need to be smooth. It will look jagged and pointy. Cover with a clean kitchen towel or cover with plastic wrap. Set aside in a warm location for 8-12 hours. When you see the mound after the time is over, it will be bulbous and smoothed out.  This is due to the yeast working its wonder and the time allowed to ferment (fermentation process allows for easier digestion of bread/ much like sourdough) After this process, line a dutch oven with a piece of parchment paper and sprinkle with 1/8 cup cornmeal.  Roll the dough into the dutch oven and cover for one additional hour in a warm location.

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BAKING DIRECTIONS: Lower all racks in oven to the lowest possible allowed. Preheat oven to 425. Drizzle with olive oil. Sprinkle the top with the remaining 1/8 cup cornmeal, optional seeds, and sprinkle of sea salt. Bake for 35 minutes on lower rack with lid on. When the 35 minutes is over, bake with lid off at 425 for an additional 5 minutes or until golden brown.  Allow to cool before cutting.

*** I have allowed much longer rising time.  I’ve prepared the dough at 2 pm and not allowed the 1 hour additional rising time until 9 am the next morning. It just gets the dough to have more of a sour taste; which I prefer (much like a sourdough)

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Faux Chicken and Dumpling Soup

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Based on my last few posts, the crisp fall air is obviously affecting my food choices.  But, what the heck, soup is so full of nutrition, and with the abundant amount of apples that we just picked from the orchard, my next post will be apple based. So, soup lovers, I hope you enjoy this one too. For me, I can never get enough soup. I think an absolutely wonderful meal consists of soup, salad, and bread crisp.

The first time I encountered this soup, my dear friend Brianne Wells had prepared it.  At the time, we lived right next door to one another, and it was truly a Melrose place experience with other besties, Peder and Phi, on the other side of the yard, and my younger brother one street over. It proves to be one of the highlights of my twenties, and having that experience being surrounded by amazing friends.

Brianne and I would often share food that we had prepared by hollering over the fence and trading.  Being able to invite at a whim’s notice, for dinner guests was quite the blessing.  Our dinners often consisted of all 6 of us around the table, enjoying food and company.  When we began having children, the gatherings became even more memorable.  Oddly, we moved into our first homes the same exact day.  Though 20 minutes apart, and with new experiences, I really miss having that bond.

Though I slightly altered it, whenever I make this soup I think of her, and inside thank her introducing it to me. Yield: 8 servings.

SOUP:

1 Tbsp. olive oil

1 1/2  stalks of celery, diced

1 carrot, diced

2 cloves garlic

1/4 of a white onion, diced

1 cup green beans, roughly chopped

8 cups water

2 bay leaves

2 cups faux chicken strips by: Beyond Meat (gluten-free/vegan)

3 cubes vegetable bouillon (The Organic Gourmet)

dash of freshly minced rosemary

DUMPLINGS:

1 cup finely ground spelt flour

1/2 Tbsp. baking powder

1/2 tsp. sea salt

1/8 cup olive oil

1/4 cup almond milk

DIRECTIONS:

For the soup: In a soup pot, saute celery, onion, and carrot and garlic in olive oil until al dente. Add green beans, water, and bay leaves. Allow to slightly saute with the other mixture for 5 minutes. Add water and bring to boil, then lower to simmer for 10 minutes. Add  “chicken” and bouillon cubes and simmer for another 10 minutes; stirring frequently.

For the Dumplings: In a mixing bowl add spelt flour, baking powder, and sea salt together. Whisk. In a separate bowl, combine olive oil, and almond milk.  Whisk well.  Combine wet to dry, and with a spatula, fold together.  Form the dough into balls the size of golf balls.  While the soup is in the last stages of simmering, place the balls one at a time into the soup mix.  Allow each one to float to the top before adding an additional dumpling ball (to prevent sticking).  The dumpling mixture makes 8-10 dumplings.  Enjoy.

 

 

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Creamy Potato Leek Soup

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Yesterday afternoon it began sprinkling. My hopes began. I said a quick prayer for rain, and then it happened.  An entire night of blissful tappity-tap-tap on the barn’s tin roof.  Yes, we sleep in a barn. There are no animals in the barn, unless you include a hamster and a family dog; or three children.  When we transitioned from Southern California to Washington, we were blessed with living quarters on my parents six acres to focus on business and family; get away from the hustle and bustle and jobs that drained us spiritually & emotionally.  A fresh start.

These six acres also blessed my oldest brother and his family 4 years ago when he pioneered his way here from San Luis Obispo seeking the same change we do now.  This homestead is nestled amongst antique maple trees, and settled upon a hill overlooking the Puget Sound.  Not only am I able to see Mt. Rainier on one spectrum, I can also see the Olympic Cascades.  In all the wonder lust, these six acres provide the space my children need to run, play, scream, and laugh to their heart’s content. To play in dirt, run barefoot in rain, forage for berries, and hunt for chanterelle, this place is a nature seekers Heaven.  It’s like an adventure playground for kids and adults. My palate has never been more satisfied at all the fresh offerings right on this property.

One of my favorite things here is that each morning, my oldest runs down to spend some time with her grandparents.  There is something so completely peaceful and important about this.  Her sisters eventually join her, while I prepare breakfast and daily home school lessons.

But, back to that tappity-tap-tap.  That rain! Oh, that rain! That rain brought 2 1/2 inches in less than 24 hours. I was in my glory!  I may be a native Californian, but I do love my rain.  It was such a perfect setting to enjoy fall flavors of fare and to pour my energy into an evening of preparing creamy potato leek soup (home-grown potatoes and garlic).  From fresh made rustic bread, to home-made crackers, from-scratch hummus with hand-picked cucumbers, and farm picked fruit smoothies, this potato leek soup was just one of the many recipes that were dived into with utter appreciation today.  This place is amazing!

POTATO LEEK

2 Tbsp. olive oil

1 cup of freshly chopped leeks

4 large potatoes, cubed 1/2 inch

2 cloves of garlic

6 cups of water

2 bouillon cubes (I like using The Organic Gourmet-Vegetable Bouillon)

salt & pepper to taste

*** If you have vegetable broth, use that in place of the water and bouillon cubes.  Use 6 cups just as you would water.

DIRECTIONS:

1. In a soup pot, saute leeks and garlic in olive oil, until tender.

2. Add chopped potatoes and continue to saute with the leeks and garlic for flavor.

3. Add water and bouillon cubes. Bring to a boil for 5 minutes, then turn to simmer for another 20 minutes.  Season with salt and pepper to taste

4. With an emulsifier or blender, blend until completely creamy or pureed. Garnish the way you choose. We like to eat ours alongside a salad with a toast crisp.

 

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Creamed Curried Coconut Cauliflower Soup

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About 15 years ago, our paths intertwined with this amazing couple from our church. Rich and Lucy  are the type of people who light up a room; charming, funny, inspiring, uplifting.  They are the kind of people you can’t get enough of.

One evening, in an unusual torrential Southern Californian downpour, we were fortunate to be the lucky recipients of a meal hosted by them at their cute little Costa Mesa abode.  Fortunately for us, the rain dissipated so we could enjoy their lovely backyard lit up with decorative lights set amidst their quaint city garden to partake of the amazing meal Rich prepared.

Rich is probably one of the best cooks I have met.  He can pair flavors together with such intrigue, that I find myself dissecting the meal so that I can replicate it at another time. But, he is similar to me, in the fact that often times, I prepare a meal and do not write down the recipe.

This wonderful meal consisted of a main dish of creamy curried coconut cauliflower soup. Such a depth in flavor, and the perfect accompaniment for the fresh garden salad, and rustic bread and garlic spread that he created.  Since that evening, this soup has been on my top five favorite soups list.  I cannot prepare it with the same umph, as he, but it comes close enough to where I can allow my palate to be content.

INGREDIENTS:

1/4 cup of olive oil

1 head of  cauliflower, chopped

1 small white onion chopped

2 large cloves of garlic

1/2 tsp. curry powder

1/4 tsp. turmeric

1/2 tsp. coriander

1/2 tsp. cumin

1 tsp. sea salt

1/4 tsp. black pepper

1/2 cup cashews

1 tsp. sesame oil

6 cups of vegetable stock

* salt and pepper to taste

1 can coconut milk

DIRECTIONS:

Preheat oven to 375. In a bowl, mix together olive oil, cauliflower, onion, garlic, curry, turmeric, coriander, cumin, sea salt, and pepper. Allow to roast for 30 minutes until cauliflower is softened.  In a soup pot, place the roasted cauliflower mix with vegetable broth, coconut milk, and cashews. Bring to boil for 5 minutes, then simmer for another 15.  Blend with an immersion blender until creamy.  If you don’t own an immersion blender, you can use a regular blender if yours is fine with heat.  Add the sesame oil, and adjust the salt and pepper to your liking.

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Raspberry-Pear Pie with Pecan Nut Crust

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One thing I love about Washington, is all the abundant seasonal local fruit.  These pears came from an organic farmer not far from my folks home.

I can barely wait to experience fall in Washington. The leaves are just beginning to change to vibrant golden hues with touches of cranberry speckles. The air is crisp in the morning, providing that need for the lightest of sweaters until the afternoon sun warms you.  So, this raspberry-pear pie sets the tone for the changes stirring about. I can barely hold back my desire to partake in frequent bowls of soup throughout the week.

Praying the cooler weather comes soon. I’m ready for fall!

PECAN NUT CRUST:

1/2 cup oats

1 cup pecans

1 cup organic all purpose flour

1/4 tsp. cinnamon

1/4 cup organic cane sugar

4 Tbsp. Earth Balance, melted

pinch of sea salt

RASPBERRY-PEAR FILLING:

3 pears peeled and sliced

1/8 cup organic cane sugar

2 Tbsp. arrowroot

1 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ginger

1 tsp. lemon peel, minced

2 cups of fresh raspberries

1/2 tsp. vanilla extract

DIRECTIONS:

For the crust: Preheat oven to 375 degrees.  Place oats and pecans into a blender or spice grinder and coarsely grind.  In a bowl, mix the pecans, oats, flour, cinnamon, sugar and salt. Melt the Earth Balance in a saucepan, then add to the mixture and fold in the earth balance. Press the crust into a pie tart pan. Bake at 375 for 7 minutes, then set aside on a cooling rack.

For the filling: Peel and slice pears and place into a mixing bowl.  Sprinkle on the sugar, arrowroot, cinnamon, nutmeg, ginger, lemon peel, and vanilla. Fold in gently to combine all of the ingredients.  Gently add the raspberries and fold until mixed with the other ingredients.  Add the pie filling to the crust and then bake at 375 for 25 minutes.