Tuesday, July 27, 2010

Recipe Organization

So I have organized my recipes that I have invented over the past 8 months and I have over 60! So excited, to send them off to someone whom can publish them...I can't decide whether to do an ebook or a regular book. Although the ebooks are offering so many options and ways to be "green", I really love my stack of cookbooks too. Hmmm. The tech industry contributes so much to waste and regular books use many trees. So I will investigate further and someday you all will see my book whether it's on a tiny screen or right on the bookshelf. If any of you have ideas or opinions on what I should do, please let me know!

Friday, July 23, 2010

Hempalicious!

The beloved hemp plant known for so much more than it's exquisite protein concentrate, is one of my new favorite additives. If you haven't noticed I'm a bit of a health nut and like to add nutrition where ever I can, even if it is in a cookie! Yes, thats right I have been adding hemp protein powder and hemp-seeds to my favorite cookie recipes for some extra substance. This way I can eat a cookie for breakfast and who doesn't love to do that. I would way rather have a cookie for breakfast, than a cliche protein shake.
Hemp is a plant-based protein that stays with you for hours so you can keep on, keepin on. I enjoyed a Cocoa Ginger cookie for breakfast recently that I had replaced 1/2 of a cup of flour with hemp protein powder. It has a certain grainy/nutty flavor to it, but can barely be tasted. After eating these cookies and a cup of coffee I was ready to combat the world! Don't worry I didn't, but I could have :) If you are new to hemp protein I would start by substituting 1/4 cup flour for protein. It is an acquired taste, but you will definitely reap the benefits. Remember your strong body needs protein and carbs to build muscle and sustain energy, so enjoy this tip. See you in the kitchen!

Delicious Lemon Blueberry Tart

The more I cook for myself and friends at home the more it occurs to me how I really love making my own food. This tart was recent discovery... I have been to many a restaurants and have been endlessly disappointed with vegan desserts. Especially, traditionally egg based desserts, such as lemon curd. I love tofu, but it is never a good thing when you can taste it in your slice of pie. Ewww. I do believe that there are some things that just shouldn't be vegan, but after this recipe Lemon Tart is not one of them
So this perfect for summer recipe boggled my palate with it's intense lemon flavor and oh so smooth not-tofu-ee texture. Hope you enjoy and Happy Summer!


Luscious Lemon Tart

Crust:
1 1/2 cups whole grain flour
1/2 t. salt
1/4 cup brown sugar
1/2 cup coconut oil
1/4 cup cold water

Mix flour, salt and sugar together. Cut coconut oil into the dry mix until crumbly. Gently work in cold water until the dough comes together. Roll out, and place in pan(s) and put in a 350 degree oven for 10 minutes. Remove from the oven and allow to cool completely, while you make the filling.

Lemon Filling:

1 cup silken tofu
1 cup powdered sugar
3/4 cup granulated sugar
Zest of 3 lemons
2 1/2 T. cornstarch
1/4 cup flour
2/3 cup lemon juice

In a food processor or blender puree tofu until smooth, about 1 minute. Add your powdered sugar and granulated sugar and process for another minute, scraping down the sides when needed. Add the remaining ingredients and blend until smooth. Pour into cooled tart shell and place in you pre-heated 350 degree oven for 25 minutes. The filling should jiggle like jello when it is ready. Add your favorite berries on top and let cool. Serve with a dash of powdered sugar and maybe a couple more berries. Enjoy and see you in the kitchen!

Thursday, July 8, 2010

Pico de Gallo



Summer is always the best time to munch on chips and salsa. Whether it's poolside, at a BBQ or sharing a drink with friends this snack always satisfies. Here is my recipe for Pico de Gallo, it's simple, fresh and sure to please. Serve it with multi grain chips and it's a winner!
Pico, Pico, Pico!

Chop:
6 Roma tomatoes
1/2 a large white onion
1/2 a jalapeno
1/2 a bunch of cilantro
Add:
1/2 t. salt
1/4 t. black pepper
1 T. minced garlic

Mix it altogether and enjoy! Don't forget to wash your cilantro thoroughly, since sand gets trapped in the leaves. Also, use the stems of the cilantro as well as the leaves. They pack a lot of flavor. If you don't have time to chop all these ingredients, just simply throw them in the blender or food processor. Ahh, so easy! See you in the kitchen.

Pan Fried Cilantro Rice Cakes with a Creamy Chipotle Sauce

This experiment was not only vegan, but gluten free too! The rice cakes were delicious as an accompaniment to a salad and as a base in a sandwich. Hope you enjoy the picture! See you in the kitchen.