October 17, 2014

Leafy Chinese Tofu {vegan, gluten free}

Bright flavors of green spinach and soy sauce today bestow upon pan-fried tofu a dash of pizzazz. Sprinkle with toasted sesame seeds and serve over quinoa brown rice–it’s a complete meal! That easy. Leafy Chinese tofu—simple and savory—I’m hungry just thinking about it.

Leafy Chinese Tofu

“This is mighty healthy,” Robbie would say.  Sure this Asian feast is healthful, but it’s also one of my favorite quick dinners. I’ve certainly been cooking it for a long time—I’m not kidding—almost 40 years—yikes! The recipe comes from a dog-eared paperback cookbook I’ve had since the days of yore. Continue Reading…

October 14, 2014

Homemade Whole Wheat Parsley Fettuccine

Hi everybody! If you’ve been following me lately, you know I took the #unprocessed challenge to go the whole month without eating processed foods. I’m giving you a recipe for Homemade Whole Wheat Parsley Fettuccine with Goat Cheese Sauce that goes with my story.

Homemade Whole Wheat Parsley Fettuccine

The recipe had to pass the kitchen test: “Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with whole-food ingredients.” I’ve been a bit more anal about reading labels and I was shocked/bummed/sad to see that some of my pantry staples include surprise ingredients that do not pass the test. ☹ Does your breakfast/lunch/dinner the kitchen test? How about locally made IPA? (I love beer.) Hmmmm.
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October 4, 2014

Farro and Hearty Greens Soup [vegan]

One bleary-eyed glance at the thermometer earlier this week sent me straight to the kitchen. Brrrrrr—below freezing. “I’m making soup, something rich and nutritious, with substance in every slurp.” This savory farro and hearty greens soup is a delicious cold weather favorite at our house—I’m betting you will love it as much as we do.

Farro and Hearty Greens Soup

A dip in temperature is a beautiful thing for mustard greens, collards, leeks, and chard, the mix of greens in this soup–Jack Frost does something chemically to bring out the sugars, making them sweeter, less bitter from the cold. I’ve never tried it, but I’ve heard that freezing kale (if you can’t use it right away, for example) improves its flavor. Our Ranui CSA box this week included a mix of frost-sweetened mixed greens—into the soup they went. Continue Reading…

October 1, 2014

Pumpkin Cranberry Coffee Cake {gluten free}

When cold weather hits, warm up with this cinnamon, nutmeg and ginger spiced pumpkin cake. Every bite sparkles with tart dried cranberries and crunchy almond topping. Gluten free, and naturally sweet with date sugar, this pumpkin cranberry coffee cake is just what we need to soften autumn’s cool nip.

Pumpkin Cranberry Coffee Cake

For a quick and easy to prepare recipe, I make pumpkin cranberry coffee cake with canned pumpkin puree. If you prefer, and have the time, roast and puree sugar pie pumpkins, which are sweet and flavorful, with tender flesh. Take it from me; you can’t get decent pumpkin puree from a leftover jack-o-lantern. Those big orange squashes are 90% water, and cook down into a disappointing mush.

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September 26, 2014

Dirty Rice with Collards and Leeks {vegan and gluten-free}

Dirty Rice with Collards and Leeks

I’m cleaning up dirty rice–taking a classic Cajun favorite and turning it vegetarian. Some of the healthiest foods you can choose, long grain brown rice, fresh antioxidant-full greens, plus nutritious pumpkin seeds, they’re the cornerstones of my meatless rendition. This dirty rice with collards and leeks is more than delicious–it’s wholesome!
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