Gnosh

Treats and Eats

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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.

 

 

 

 

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Collard & Millet Croquettes with Corn Hollandaise Sauce

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These GF croquettes are a wonderful accompaniment with sautéed kale and fingerling potatoes.  Millet is such a great alternative for those on a gluten-free diet. With its sweet and mild taste, you’ll often see it offered as a hot cereal.  It is commonly seen in bird seed.  But, this wonderful grain is  not just for the birds.  Millet is high in copper, maganese, magnesium and phosphorus, and iron.

CROQUETTES:

1 Tbsp. olive oil

1/4 cup of sliced leeks

1/4 cup sliced collard greens

1 clove garlic

1/4 cup yellow squash diced

3 cups cooked millet

2 Tbsp. parsley minced

2 Tbsp. nutritional yeast (there are both GF and non GF varieties, make sure you buy the correct one if you do this GF)

2 heaping Tbsp. flax-seed meal

1/4 cup water or vegetable broth

salt and pepper to taste

parchment paper

CORN HOLLANDAISE SAUCE:

15 oz. of fresh or canned organic sweet corn

1/2 cup water

1 Tbsp. lemon juice

1/4 tsp. Dijon mustard

1 tsp. tabasco

salt and pepper to taste

cheesecloth or fine mesh strainer

DIRECTIONS:

For the Croquettes: Pre-cook millet in a pot and set aside to cool. In a skillet, heat oil and saute leeks, collards, garlic, yellow squash, parsley until softened. In a bowl, combine cooled millet with the sautéed vegetables and add nutritional yeast and flax-seed meal. Add water or vegetable broth.  Salt and Pepper to taste. Mix well.  Form patties and  allow to refrigerate for 1 hour to thicken up on a sheet pan lined with parchment. To bake croquettes, set oven to 350 for 30 minutes.

For the Corn Hollandaise Sauce: Take 15 oz. of corn (either canned or fresh) and cook for 5 minutes.  In a blender, blend the corn along with 1/2 cup water until mix is pureed. Remove blended corn and using a fine mesh strainer or cheesecloth, strain the pureed corn into a sauce pan. This allows for the husk on the corn to be removed and for the sauce to be smooth.  In the saucepan, heat the hollandaise on low for 15 minutes or until it thickens. This mix will naturally thicken because of the natural starch and sugar. Because of this, you need to stir it throughout the 15 minutes of heating to prevent sticking to the bottom of your saucepan. Add lemon juice, Dijon, tabasco, salt and pepper.  Whisk again.

 

 

 

 

 

 

 

 

 

 

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Zucchini-Raisin-Walnut Bread

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I enjoy cooking. I really do. But, I LOVE to bake.  So here is another yummy recipe, this time using fresh zucchini from my mom’s garden.  If you hate zucchini, try this regardless. I think I’ll make a lover out of you.

INGREDIENTS:

1 3/4 finely ground spelt flour

1 1/4 tsp. baking powder

1/2 tsp. sea salt

1 Tbsp. flax meal

1/4 tsp. ground nutmeg

1/2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp baking soda

2/3 cup maple syrup or cane sugar

1/3 cup safflower oil

1/4 cup almond milk

1  cup freshly grated zucchini

1/2 cup organic raisins

1/4 cup walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350. Stir together flour, baking soda, sea salt, flax meal, nutmeg, ginger, cinnamon, and baking soda.  Whisk until blended.

2. In a separate bowl, whisk together maple syrup  (or sugar) safflower oil, and almond milk. Mix wet into dry.

3. Grate 1 cup of zucchini and gather 1/2 cup raisins + walnuts (optional). Fold in to wet/dry combo.

4.  Bake at 350 for 30-40 minutes or until toothpick comes out clean.

5. Allow to cool before slicing.

 

 

 

 

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Crispy Crackers

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Why make your own crackers, you might ask? Any mother could understand why.  This recipe takes a total of 25 minutes of my time. That being said, by the time I strap my three young daughters into their carseats, and make my way to the grocery store, and meander down the aisles with their harmonic wants and persistent grabbing at products, and then return to strapping them back into the car and back, and make my way home…. you get the point. I could be done without ever leaving home.  Plus, they are fresh and I know exactly what goes into them. The temporary displacement of scrambling for a quick grocery jaunt, is completely eliminated.  This is a recipe my mom passed along to me, and one I wish to share with you. These are delicious!

INGREDIENTS:

2 cups all-purpose flour

3/4 tsp. salt

1/4 cup olive oil or butter

1/2 cup water, plus more as needed

1/4 cup sesame seeds

DIRECTIONS:

1. Preheat oven to 350 degrees. In a bowl, mix the flour and salt. Then add the oil or butter and water. Lightly blend the ingredients, adding more water as needed.

2. Roll the dough on a lightly floured surface until it has reached a thickness of no more then 1/8 inch.   If the dough is thicker then 1/8 inch, the crackers won’t be as crisp as they should be, so this is important.

3. Transfer the dough to an ungreased baking sheet, and lightly mark the dough into 2-inch squares using a knife. Don’t cut all the way through the dough.  Next, use a fork to poke tiny holes in the top of each cracker.

4. Sprinkle the crackers with salt and sesame seeds, and bake until crisp for 15-20 minutes. If you crackers are more then 1/8 think, extend the cooking time. Makes 36 crackers.

* I have tried the seeds two different ways, one the way the recipe suggests (topping before baking), the other is mixing them into the dough before adding the wet to dry. I prefer the second way to the first because the seeds and nuts stay in the cracker, as opposed to falling off.  Also, I added flax, chia, and sunflower.  Be creative. This recipe is just the beginning of what you can alter to make your own way.

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My at home co-op brings fresh vegetables every other day.

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Here, I topped the crackers with home made hummus, fresh picked mache, garden picked arugula, home grown lemon cucumbers, and heirloom tomatoes.

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Peach Ginger Ale

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Again with the peaches, I know. So many. So many.

My all time favorite ginger ale is Boylan’s.  It’s the epitome of a perfect ginger ale. Not too spicy, not too sweet.  I’ll actually spend the $4.99 to drink this 4-pack, as a family, on occasion.  But heck, if you can make ginger ale, that’s even better.  Plus, I can alter how much sugar goes into it.

INGREDIENTS:

2 cup ginger, peeled and cut into 1 inch rounds

2 cup water

1 cup of sugar (I do prefer 1/2 cup, but that is a less sweet version)

4 peaches, peeled and sliced

one 2-liter of sparkling water (refrigerate beforehand)

DIRECTIONS:

Place ginger, water, sugar, and peaches in a saucepan.  Whisk.

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Bring to boil, then simmer for 15 minutes, allowing the flavors to “marinate”; producing a syrup. Strain the syrup into a bowl and allow to cool.  In a large pitcher, place the  refrigerated sparkling water, and the cooled ginger-peach marinade along with some ice cubes. Enjoy! So simple and so much cheaper.

 

 

Coconut Yogurt

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I love yogurt, but hate all the mass amounts of sugar in it.  Making yogurt from scratch provides you the control of what goes into this heavy laden probiotic source. Yield: 32 oz.

Ingredients:

32 oz. coconut milk

3 Tbsp. arrowroot powder

2 Tsp. agar

3 capsules of probiotic

1 Tbsp. vanilla extract (Edwin & Lesha)

Directions:

Heat coconut in a pot to 180 degrees. Add arrowroot powder and agar; whisk. Allow to cool to 110 degrees.  Add probiotic capsules and vanilla. Whisk until blended. Place cooled yogurt in mason jars with lids.  Place jars in a ice chest protected by towels to allow to fully cool and ferment for 8 hours.  The longer you cool this way, the more tart your yogurt will taste.

I enjoy mine with a touch of home made granola.

 

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Quinoa Tabbouleh Salad

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I cannot take the credit for this wonderful salad. I would first give my brother credit, as he is the one who shared it with me. However, I don’t think it originated from him either. It is one of those recipes, that I am sure has been passed around time and time again.  I wish I did know where credit was owed.  But, regardless, I know you’ll love this light yet hearty salad.

INGREDIENTS:

2 cups cooked quinoa

1/4 cup currants

1/4 cup raw almonds

1/4 cup currants

1/2 cup chopped carrots

1/4 cup chopped mint

1/4 cup diagonally cut scallions

1/4 cup parsley

, 1/4 cup fresh squeezed lime juice

1 tsp. agave syrup

1/2  tsp. cumin

1 tsp. sea salt

1/2 cup olive oil

DIRECTIONS:

Place all ingredients into a bowl and mix.  Allow to chill for 20 minutes before serving.

 

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Lemon-Thyme & Blackberry Muffins

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My family and I have been gorging ourselves on fresh peaches and blackberries. There is such an abundant supply that we can’t keep up.  These lemon-thyme & blackberry muffins were one of the more recent experiments I concocted.  yield: 12 muffins.

MUFFINS:

2 1/2 cups unbleached all purpose flour

1 cup organic cane sugar

4 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract (Edwin & Lesha)

1/2 cup earth balance, melted

13 oz. blackberries

1 heaping Tbsp. of flax meal

1/2 cup plain coconut yogurt

1/2 cup almond milk + 1 Tbsp lemon juice (buttermilk)

2 Tbsp. of lemon juice

zest of 1 lemon

1 1/2 tsp. of dried thyme

CRUMBLE TOPPING:

6 Tbsp. unbleached all purpose flour

3 Tbsp. earth balance, melted

4 Tbsp. organic brown sugar

2 Tbsp. rolled oats

GLAZE:

1/2 cup powdered sugar

1/2 Tbsp. lemon juice

1 Tbsp. almond milk.

DIRECTIONS:

1. Preheat oven to 350. Wash berries and set aside. In a bowl, use 1/4 cup of flour and pour gently over blackberries to coat.

2. With remaining flour, add sugar, baking powder and salt. Set aside. In a separate bowl, whisk together flax meal, melted earth balance, and vanilla. Add buttermilk (almond milk and lemon juice), along with coconut yogurt.  Add fresh squeezed lemon juice, and zest.

3. Slowly pour wet ingredients into dry ingredients. Do not over mix. Fold in blackberries last.

4. Grease a muffin pan. Prepare your crumble topping by combining melted butter with all dry ingredients. With a fork or pastry cutter, make sure no large chunks remain.

5. Fill your muffin tin all the way to the top and place 1 Tbsp. of crumble on each muffin.

6. Bake for 20-25 minutes or until a toothpick comes out clean.

7. Allow muffins to cool completely before adding glaze.  For the glaze, combine powdered sugar, lemon juice, and almond milk and whisk until smooth.  Drizzle over cooled muffins.

 

***** For my gluten free readers, use the Bob’s Red Meal GLUTEN FREE all purpose flour instead the unbleached all purpose

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Faux Tuna sandwich

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Having been a vegetarian turned vegan for over 20 years, it is second nature adapting recipes to meet my dietary needs.  One of my all time favorite sandwiches is my faux tuna sandwich. Raw. Made from seeds and nuts.  It’s so fulfilling each time, it has become a regular rotation in my menu preparation. Yield: 4-6 sandwiches.

TUNA:

1 cup of toasted walnuts

1 cup toasted sunflower seeds

2 Tbsp. of shoyu or braggs liquid amino

2 Tbsp. lemon juice

6 sheets of seaweed (the small snack size)

1 clove of garlic

1//4-1/2 cup water

1 stalk of celery, diced

1/4 white onion, diced

2 Tbsp. minced parsley

SUGGESTED LAYERING:

2 slices of cucumber

2 slices of tomato

hummus (see recipe under gnosh)

2 slices of bell pepper

lettuce

avocado

mustard

sourdough

 

DIRECTIONS:

Place the walnuts, sunflower seeds, shoyu, lemon juice, seaweed, & water into a blender and blend until slightly creamy.  I prefer just a little lumpy texture and will not puree it smoothly. Place into a bowl, and add diced celery, onion, and parsley.  Mix together.

Everyone likes a bit something different on their sandwiches, but I layer mine with whatever veggies I feel obliged to partake in: cucumber, tomato, hummus, bell pepper, lettuce, avocado, mustard.  This is even great on a rice cake.