Irish Stew

January 15, 2018March 15, 2018

Irish Stew

IRISH STEW: This dish is simple yet hearty. It requires the sacrifice of a good stout such as Guinness but it is well worth it in the end. We serve with Irish soda bread and homemade apple butter. Turn on some Irish tunes and you’d think you’re in Dublin.

Serves: 4 || Prep Time: 30 minutes || Cook Time: 60-90 minutes (stove top) or 5 minutes medium pressure (pressure cooker)

1 bottle 11.2 fl oz Guinness Stout
1 cup water
1 cup vegetable stock
2 onions or leeks, coarsely chopped
4 stalks celery, sliced
6 carrots cut into 1″ chunks
6 yellow potatoes, do not peel, cut into large chunks
4 cloves garlic, sliced thin
2 (14 1/2-ounce) cans black beans, low sodium, include brine
1 tablespoon parsley flakes or fresh
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
Optional: If needed, use flour to thicken (make a roux by mixing a bit of the stew broth and a few tablespoons of flour – add the roux to the pot of stew and wait about 10 minutes to thicken).

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Stove Top: Prepare all vegetables. Place all ingredients into a soup pot, stir and cover. Simmer on medium heat for 60-90 minutes until vegetables have softened. If the stew needs to be thickened, for desired consistency, add flour by the tablespoon to a small about of stew broth, stir, add roux to the pot.

Pressure Cooker: Prepare all vegetables. Place all ingredients into a 5 quart pressure cooker. Cook on medium pressure for 5 minutes, take cooker off the hot burner and let rest until pressure is released. The stew will likely need to be thickened. Make a roux by adding a few tablespoons of flour to a small amount of stew broth, stir, add this roux to the pressure cooker and wait about 10 minutes for stew thicken.
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Whole wheat soda bread is a nice companion.

Nutrition Facts
Calories 480 Calories from Fat 1, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 446mg, Total Carbohydrate 90g, Fiber 22g, Sugars 4g, Protein 22g

This is one of Tom’s favorites and we love the leftovers even better than the first plating.

January 10, 2018

Cornbread topped with Cranberries

I revised my basic cornbread recipe to accommodate my extra cranberries this winter. It’s been so much fun photographing cranberries…they are colorful and beautifully translucent. During those chilly days it was uplifting to spend time in my studio photographing these lovely fruit dishes. The warm sun coming through the windows was marvelous! One bonus was enjoying the cornbread after the photo shoot.

CORNBREAD TOPPED WITH CRANBERRIES: Simple healthy corn bread with fresh Cape Code cranberries.

Serves=10
1 cup cranberry sauce – see recipe – (make before preparing cornbread)

1 cup unsweetened non-dairy milk
1/3 cup water
1/2 lemon (juice plus 1 teaspoon zest)
1 cup white whole wheat flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon date paste or maple syrup
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
3 tablespoons aquafaba (chick pea brine)

Preheat oven to 375° F. In a small bowl measure non-dairy milk and water, add juice and zest from 1/2 lemon into this liquid. Set aside. In a medium size bowl mix these dry ingredients – flour, corn meal, baking soda and baking powder. To the wet ingredients add sweetener, vanilla, flax seed meal and aquafaba then whip this mixture. Combine wet ingredients into dry ingredients. Pour batter into non-stick loaf pan. Place cranberry syrup on the top of the batter. Bake for about 30-35 minutes. Cool before slicing.

Nutrition Facts (without cranberries)
Calories 120 Calories from Fat 13, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium108mg, Total Carbohydrate 24g, Fiber 2g, Sugars 3g, Protein 2g

CAPE COD CRANBERRIES – Beautiful fresh cranberries are full of antioxidants for a healthy heart.

Enjoy adding cranberries to your winter baked goods especially when they are fresh from Cape Cod, can’t be beat!

January 4, 2018November 11, 2021

How to Make Nicely-Shaped Veggie Burgers

When people see my veggie burgers inevitably they mention how nicely shaped the burgers are and they want to know how to make similarly shaped burgers. Somewhere along the line, I forget where, I learned the following method which I’m showing pictorially. I know, it would be nice if Tom made a video but time is running short here and editing Tom’s videos is very time consuming. So this is what you get tonight…

VEGGIE BURGERS: Baked veggie burgers, ready to eat or freeze!

My tips to make a nicely shaped veggie burger: After mixing the ingredients, roughly divide the mix into similar sizes depending on the number of burgers you’re making. For each burger, roll the mix around and around in the palms of your hands, shape doesn’t have to be perfect.

The next steps are shown and explained in these images and captions:

MAKING BUCKWHEAT GROATS and BLACK BEAN BURGER #1: With the palm of your hands, roll the burger mix into a round shape. Then flatten a bit in the palms of your hands. Next and very **important**, use your thumbs to flatten out the outside edges of the burger by moving the burger around in a circular motions, around and around, until the edges are smooth.

MAKING BUCKWHEAT GROATS and BLACK BEAN BURGER #2: Set the edge of the burger on the Silpat or parchment paper.

MAKING BUCKWHEAT GROATS and BLACK BEAN BURGER #3: For this step, roll the edge of the burger back and forth on the Silpat until the edge is flat and smooth.

MAKING BUCKWHEAT GROATS and BLACK BEAN BURGER #4: This step is the last step – flattening. With your finger tips, mash the burger to make it the thickness that you like.

That’s IT, easy!

You can use this method on any plant-based recipes. Delicious whole food, plant-based burgers are created to be firm, keep their shape after baking and they don’t fall apart!

December 12, 2017November 11, 2021

Let’s Make Cranberry Sauce

‘Tis the season for wonderful, healthy Cranberries – fresh from Maine. The raw berries are bitter-tasting but full of powerful antioxidants. I will add some unprocessed sugar and orange flavoring to make a tasty syrup to use in healthy plant-based baking. The cranberries will gel from their natural pectin, causing the sauce to thicken. The color and texture of the cranberry syrup is stunning, the translucent berries are especially captivating for a photographer.

CITRUS - CRANBERRIES and ORANGES — CITRUS: Oranges, lemons and cranberries.

SIMPLE CRANBERRY SAUCE RECIPE (to be used in desserts):
Quantity: After cooking, makes about 1 cup sauce.

2 cups raw cranberries, wash and sort
1/3 cup sugar-in-the-raw type sweetener (or to taste)
1/3 cup orange juice (fresh squeezed or 100% juice)
1 Tablespoon Grand Marnier (orange-flavored liqueur)

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So easy to make Cranberry Sauce: Add sugar, orange juice and Grand Marnier to a small skillet. Stir and heat until sugar dissolves. Add raw cranberries, stir gently, bring to a boil. Simmer for 10 minutes, stirring occasionally. Some of the berries will pop. Don’t over stir or over cook, leave some berries whole.

CRANBERRY SYRUP: This syrup is made from fresh cranberries and can be used in cakes or other baked goods.

CRANBERRY - ORANGE FLAVORED CAKE — ORANGE – CRANBERRY FLAVORED CAKE: Fresh cranberries add a seasonal touch to this orange flavored moist cake.

ORANGE CRANBERRY CAKE — ORANGE – CRANBERRY CAKE: My Orange Cake with fresh cranberry sauce turns into a delightful holiday dessert.

December 3, 2017

Blueberry Pancakes – A Saturday Morning Breakfast

Tom makes beautiful plant-based blueberry pancakes once in awhile on a Saturday morning. I am truly thankful for his cooking skills. These pancakes are made from whole foods – light and sooo tasty with an added benefit of being nutritious. Top with blueberries or your favorite fruit and nuts. Add a small amount of maple syrup, however not quite as much as pictured in my iconic pancake image…haha!

PANCAKES ON THE GRIDDLE: Pour a spoonful of batter on the hot griddle.

MAPLE SYRUP: Beautiful highlights from maple syrup.

Are you getting hungry yet! Oh one more thing, Tom makes steamed yellow potatoes and onions to go along with the pancakes.

BREAKFAST POTATOES: Yellow potatoes and onions sauteed and steamed.

What a Saturday morning treat!

BASIC PANCAKE RECIPE
These pancakes will get your day off to a good start!

Serves 4
1/2 cup (less 3 tablespoons) white whole wheat flour
1/2 cup whole wheat pastry flour
3 tablespoons arrowroot
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup almond milk
1 whole banana preferably ripe, mash
1 tablespoon flax seed meal
1/4 cup aqua faba (garbanzo beans brine)
2 tablespoons raisins
Optional: Add nuts and/or fruit to the batter or use as toppings

In a medium bowl, mash the banana with a fork, then add all other ingredients. Mix these ingredients until thoroughly combined, do not over mix. Let the batter settle for about 10 minutes. Heat a non-stick skillet on medium-high until droplets of water bounce on the skillet surface. Add batter to hot skillet and when bubbles appear on top of the batter, flip the pancake over to complete cooking. About 60 seconds per pancake.

Nutritional Facts: Per Serving, 189 Calories From Fat 19, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 166mg, Total Carbohydrate 37g, Dietary Fiber 5g, Sugars 8g, Protein 4g

Try making these easy pancakes, see if you love them as much as we do. HAVE A GOOD DAY!

November 20, 2017November 20, 2017

Avocados – a few tips

We love avocados…here are a few tips which, hopefully, help you select and preserve left overs.

How to tell if an avocado is ripe:

If you gently squeeze the avocado, the skin should give just a little. Another method is to remove the brown stem and check the color underneath: If the color is yellow it is not yet ripe – if it is GREEN it is ripe and ready to eat – but if it is brown it is over ripe.

How to preserve left over avocados:

I have tried numerous tips to keep avocados from turning brown after being cut and exposed to air. When air hits the avocado, it turns brown in a short time…not too appealing. So what to do to extend the life? Without much success I’ve tried leaving the pit in, wrapping in plastic, placing an onion with the avocado in a plastic bag and who knows how many other tips. UNTIL…yes one more try, using water to keep the air from the avocado worked!

(Case 1): In this example, let’s assume I’m making a simple avocado spread. First I would cut the avocado in half lengthwise, discard the pit, scoop the fruit out of the skin with a spoon, place in a small bowl, add a squeeze of lemon or lime juice over the avocado, then mash with a fork.

If I only use some of the spread I’ll want to reserve the rest…here’s what to do:

(1) Place the avocado spread in a container (one which can be tightly sealed)
(2) Level the spread
(3) Gently pour water over the spread; be sure to cover all of the spread with about 1/2 inch of water to seal it from air exposure
(4) Tightly close the container lid
(5) Place in refrigerator

The next day, open the container, pour off the water, stir the avocado spread and there you have it, fresh looking! I tried keeping the spread for two days and it was fine, however I didn’t want to push my luck. Below is the result…FRESH AVOCADO, no brown!

Fresh looking acocado — Fresh looking avocado

Now go eat that YUMMY avocado spread the second day!!

(Case 2): In this example, we have cut the avocado in half lengthwise. We took out the pit, scooped out half of the avocado and slices it for a sandwich. Now what to do with the left over half of the avocado.

Cover the left over half of the Avocado with water

(1) Just take the half, turn it upside down (skin side out) in a bowl.
(2) Cover with water
(3) Place in refrigerator (I’ve only tried it for 24 hours)
(4) When ready to use, drain water
(5) Pat fruit of the avocado dry with a paper towel
(6) Scoop out and slice
After 24 hours preserving in the refrigerator, below is what you have. Better than throwing it away! Let me hear how this method works for you.

The result…FRESH AVOCADO, no brown!

November 7, 2017November 7, 2017

Roasting Plum Tomatoes

Just call me a tomato snob! I really miss our home-grown heritage tomatoes during the colder months in Pennsylvania. Usually after October any store-bought slicer-type tomatoes are just so dull and not even worth purchasing. Of course you may choose to can tomatoes to savor their fresh taste. But I’ll talking about using tomatoes in sammys and on salads.

So here are two tips around this flavor challenge. If you have more tips, we’d love to hear from you!

(1) We have found that store-bought cherry tomatoes are still rather tasty during this season. We use in salads and in some soups.

(2) We have found roasting store-bought Italian Plum Tomatoes will get us through the winter. They are inexpensive and accessible but still rather flat tasting during the winter, that is, until roasted. After roasting they are taste busting gems! I roast plum tomatoes in my toaster oven about once a week; wrap left overs in the parchment paper which they were roasted on and store in the refrigerator so they are handy to grab.

HOW TO ROAST TOMATOES
TOMATOES (PLUM) – ROASTED: Juicy caramelized tomatoes – use to enhance sauces, in salads, on sandwiches or just pop into your mouth for a tasty nutritious treat. It’s easy to make small batches in a toaster oven. They are particularly yummy in the colder months when store bought tomatoes are so tasteless.

Serves: 8 tomatoes || Prep Time: 10 minutes || Cook Time: 30 minutes
8 fresh Italian Plum Tomatoes
2 tablespoons balsamic vinegar
2 tablespoons dried basil
1 teaspoon salt substitute
1/2 teaspoon garlic powder

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Preheat toaster oven 400°F. Cut fresh tomatoes in half lengthwise, cut out stem. Place halves in a medium sized bowl, pour tablespoons of Balsamic vinegar over the tomatoes. Stir until all surfaces are coated. Sprinkle with dried basil, salt substitute and garlic powder; gently toss. Place halved tomatoes, cut side up, on parchment paper; roast for about 30 minutes.

Nutrition Facts
Calories 26 Calories from Fat 0, Total Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 9mg, Total Carbohydrate 6g, Fiber 1g, Sugars 1g, Protein 1g

October 28, 2017October 28, 2017

No-chicken Tomato Rice Soup

NO-CHICKEN TOMATO RICE SOUP: Terrific looking, delicious, healthy…nutrient packed soup. Note the pieces of tofu, what do you think they look like – right…chicken! We learned this trick from a chef who made a similar type soup, we asked her to share her secret for making tofu with that unique texture. So we are sharing her tip with you. Freezing tofu for 24 hours changes the texture to look similar to cut up cubes of chicken.

Serve this soup to anybody, they won’t know the difference and they’ll love it just like we do. It’s so good for your heart heath!

Serves: 10 || Prep Time: 30 minutes || Cook Time: 4 minutes medium pressure or 2 hours on stove

6 cups water (reserve 3 cups to add after cooking if your pressure cooker is 5 quarts or less)

5 cups veggie stock (homemade or commercial no salt added)
1 (14-ounce) package extra firm tofu (prepare a day ahead, freeze first, then drain and press)
2 cloves garlic, minced
3 roasted onions, roasted in microwave, then diced
3 stalks celery, diced
1 (optional) parsnip, diced
2 carrots, diced
1 cup brown rice, rinsed (do not pre-cook)
1/2 cup dried corn
1/4 cup fresh basil, cilantro or parsley, chopped
1 tablespoon chili powder
1 tablespoon poultry seasoning
1 tablespoon dried parsley
1/2 teaspoon cumin
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons nutritional yeast
1 (14-ounce) can diced or stewed tomatoes or homegrown tomatoes
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Freeze extra-firm tofu for 24 hours, thaw then press out water with a tofu press or between paper towels. Dice tofu into small cubes about 1/4″. In the meantime roast onions in a microwave; that is, place whole onions with skins into a covered microwaveable container in a microwave and roast for 6 minutes (otherwise, roast onions ahead of time in the oven). Cool onions, peel skins then chop onion into small 1″ pieces. Prepare vegetables.

Pressure cooker: Place all ingredients into the pressure cooker. Cook on medium pressure for 4 minutes. Take off the hot burner, let rest for 10 minutes then release pressure. Add the reserved water or more for desired consistency.

Stovetop: Prepare vegetables. Place all ingredients into a large soup pot, bring to a boil then simmer for 2 hours; occasionally stir.

Serve over your favorite leafy greens.

Nutrition Facts
Calories 173 Calories from Fat 16, Total Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 179mg, Total Carbohydrate 26g, Fiber 5g, Sugars 3g, Protein 9g

Make Life Easy – Using a tofu press to press out excess liquid from tofu makes your life so easy!