vegan

Kale and White Bean Soup

Submitted by girlbert on Fri, 02/03/2012 - 8:53pm
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I couldn't be happier to get back into the swing of green since the sugar-laden holidays with a warm bowl of savory soup!  This is my go-to soup this winter - I saw a version of it in Sunset magazine, then had a bowl of something similar at one of my favorite restaurants, the fabulous Full of Life Flatbread, a couple of weekends ago.  Seems like wintery greens are on everyone's menu!

Keep in mind that you can mix it up by using different kinds of kale - I don't have a favorite, I'm still trying them all.  You can also add some cooked veggies like carrots, squash or potatoes, depending on your taste.  I occasionally usually have mine with a thick piece of toast to dunk in the broth. Mmmm...

Despite the fact that kale is packed with enough vitamin C, A, K and B6 to make it a nutritional powerhouse, not to mention cancer-fighting properities, magnesium, copper, potassium, iron, manganese, and phosphorus (that's a mouthful!); people still can't get past the bitter taste of raw kale.  Not to worry - sauteing for just a few minutes with garlic and onions subdues the flavor, and before you know it,  you'll be be a fan of queen of greens!

 

Tools needed: 
large saute pan, large pot
Time: 
45 minutes
Kale and Cannellini Bean Soup
Ingredients: 
2 bunches kale (any kind), washed and sliced thinly, crosswise
1 large (or two medium) yellow or sweet onion, peeled and cut into thin strips
~4 tbs olive oil
2 - 2.5 quarts vegetable broth
3 cups cooked white cannelini (white or Great Northern) beans, or 2 15oz cans (rinsed)
6-8 cloves garlic, peeled and chopped
1/2 tsp red chili powder
1/2 tsp black pepper
1 tsp paprika
1 tbs sage leaves (dried sage is fine, too)
Directions: 
  1. Heat broth in large pot over low heat.
  2. Heat 1-2 tbs olive oil in saute pan to medium heat, add onion and cook until they start to brown, add oil as needed.
  3. Add a bit more olive oil and garlic.  Cook until fragrant, about 2 minutes over medium heat.  Be careful not to burn or brown the garlic.
  4. Add a bit more olive oil and kale and move around the pan until it starts to soften, about 3-5 minutes.  Cover and turn off heat.
  5. When broth is simmering, add beans and other ingredients.  Stir to incorporate ingredients together in broth.  Add more broth (or water) if needed to cover all ingredients. Bring to a simmer again, test greens for tenderness before serving.
  6. Season more to your desired taste.

NOTE: One recipe I came across suggested to remove the ribs and stems of the kale, I usually keep them.  Some varieties might be a little tough for some tastes, so use your discretion.

Serves: 
4-6

Persimmon & Pomegranate Fruit Salad

Submitted by girlbert on Thu, 12/01/2011 - 4:45pm
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Keeping my theme of making your holiday meals healthy and unique, this recipe is delightful new take on fruit salad.  The colors are magnificent and the flavor is fantastic!  The sweetness of the persimmons are well balanced with the oil in the pecans and the tart pomegranate seeds making this dish a tempting treat for your tastebuds!

Bonus: Nuts contain good-for-you fats, and the pomegranate seeds are packed with more antioxidants and anti-inflamatory agents than most fruit!  Read more about the health benefits of pomegranates.

Time: 
10 minutes
Persimmon & Pomegranate Salad
Ingredients: 
3 ripe Fuyu persimmons, chopped into 1/2 inch pieces
3/4 cup pomegranate seeds
8 - 10 fresh mint leaves, thinly sliced crosswise
1 Granny Smith, Fuji or Gala apple, peeled, cored, chopped (1/2 inch pieces)
1/4 cup chopped pecans, (or other favorite nut like walnuts or pine nuts)
2 teaspoons lemon juice
1 tbs grapeseed oil
1/2 tsp ground cumin
Directions: 

Gently toss all ingredients together.

Serves: 
4

Green Monster Smoothie

Submitted by girlbert on Tue, 07/26/2011 - 3:34pm
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Note: 

Wait!  Come back!  Greens are good! They're packed with enough antioxidants guaranteed to put a pep in your step in addition to tasting great in this delicious smothie.  Not to mention Green is in thing, you know,  and will you look at that color! 

My own concoction contains lots of parsley, which is zesty, but has coveted tumor-fighting properties for a cancer warrior like myself.  I add enough fruit to tone down the spice of certain greens, and you're welcome to adjust to your liking, but be warned that too much fruit just makes it another sugar-laden fruit drink.  Kris Carr, Wellness Guru and Crazy Sexy Cancer Chick, recommends sticking to a 1/3 fruit to 2/3 veggies rule to keep your sugar intake balanced with everything else.  This recipe reflects that, but you may have to adjust to your personal taste.

Go on and get your GREEN on!

Tools needed: 
blender
Time: 
5 minutes
Super-Green Monster Smoothie
Ingredients: 
1 orange, peeled and quartered, seeds removed
1 frozen banana, peeled and chopped in to 1 in. pieces
1 cup cubed fruit, such as apple, pear, mango, pineapple, fresh or frozen (no-no-not canned!)
1-2 cups of rinsed greens, such as arugula, parsley, mixed herbs, cilantro, baby romaine, kale, or spinach (I try to do different combos)
1 small, washed and cubed zuchinni or cucumber
1 tbs chia or ground flax seed, if desired (will thicken the smoothie and provide extra protein)
Directions: 
  1. Put banana and orange in blender, blend until juicy and mixed.
  2. Add greens and blend until GREEN!
  3. Add the rest of your fruit, veggies, and flax or chia (if desired), blend until smooth.
  4. Add a bit of water or ice if too thick.
  5. Enjoy the deliciousness and health benefits daily!

Please tweak to your taste, and remember that some combinations of greens are better than others.  I know some people are averse to cilantro, even though I find it quite scrumptious!  And raw kale is not for everyone, so if you're not sure about something, go light on it at first, so you don't ruin a whole blender full of fruit!You can keep the smoothie refrigerated for up to a day, but it's best enjoyed right away.

Serves: 
1-2

Beet Greens with Mustard

Submitted by girlbert on Thu, 06/02/2011 - 2:07pm
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This is such a light, simple and delicious dish; just perfect for spring and summer.  But don't wait long - the mustard is in bloom here in California (all the little yellow flowers covering the hills in Santa Barbara are mustard!), so go for a hike and pick a little straight away!

Tools needed: 
large saucepan, salad spinner (or at least, a colander)
Time: 
15 minutes
Beet Greens with Mustard Flowers
Ingredients: 
1-2 tablespoons of mustard blooms, rinsed and patted dry
8 cups fresh beet greens (the tops of 6 or 8 beets) rinsed and chopped (not too small, they'll cook down a lot)
1/2 to 1 tbs olive oil
sea salt to taste
Directions: 
  1. Fill the saucepan 3/4 full of water and bring to a boil.
  2. Put beet greens in boiling water for 1-2 minutes, carefully remove with a slotted spoon into salad spinner basket to drain a bit before spinning. 
  3. Spin greens until most of water comes off.  (If you don't have a salad spinner, put in a colander and gently toss, then pat dry.)
  4. Toss into a bowl with olive oil, salt to taste, and top with mustard flowers.
  5. Enjoy the simple beauty before devouring!
Serves: 
2

Greenberry Smoothie

Submitted by girlbert on Thu, 05/12/2011 - 4:26pm
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In the neverending effort to incorporate more greens in my diet, I've been adding greens to my morning smoothies, and it's fantastic!  This is my favorite version so far:  the spinach has a pretty undetectable flavor and the berries make it purple, so kiddos and health-phobes won't know the difference.  Enjoy the green deliciousness, and email me if you have any taste-tantalizing tweaks or tips!

Tools needed: 
blender
Time: 
10 minutes
Greenberry Smoothie - Wait - where's the green?
Ingredients: 
1 banana, peeled, chopped into pieces
2 oranges, peeled, deseeded and quarters
1 1/2 cups total, any combination of frozen blueberries, blackberries, raspberries, chopped strawberries (I choose 3, 1/2 cup of each)
1/2 - 1 cup almond milk (or preferred milk, may have to adjust amount to desired consistency)
2 cups fresh spinach leaves, rinsed (or favorite greens like parsley or arugula)
Directions: 
  1. Put all ingredients into blender, and blend with lid on until everything is mixed thoroughly and your desired consistency.  You may need to add milk to thin it, or more frozen fruit to thicken it.
  2. Pour into a fun glass and serve or consume immediately.

Tips: Use spinach if you "don't want to know" or throw in some parsley, arugula, or cilantro to really add some zing and "green" flavor to your smoothie.

Serves: 
2

Winter Vegetable and Greens Sage Soup

Submitted by girlbert on Sun, 01/23/2011 - 12:08am
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I was tempted to name this hearty winter vegetable soup "Bottom of the Fridge Soup", based on its conception:  Boyfriend was fighting a cold a couple of weeks back, and he was craving something warm and soupy for his aching throat.  I just started throwing stuff from the "bottom of the fridge" into a pot, and voila - it was really tasty!  So we've tweaked it a couple of times, but it's vegetabley, soupy, sagey and gosh darn it - downright delicious!  Perfectly suitable for enjoying by a warm, toasty fire this winter!  Enjoy!

Tools needed: 
big pot with lid
Time: 
1 - 1.5 hours
Winter Vegetable and Greens Sage Soup
Ingredients: 
2.5 lbs. potatoes, cut into 1-in. pieces, boiled until you can easily insert a fork in them
1 large or 2 medium yellow onions, roughly chopped
6-10 cloves garlic, minced
2 cups carrots, sliced into 1/2" pieces
1 - 2 cups rice or barley, cooked
6 cups vegetable broth
4 packed cups winter greens, such as kale, collard greens, radish/beet greens, spinach rinsed roughly chopped
2 tbs dried sage (or more, depending on your taste)
olive oil
hot water
salt and pepper to taste
Directions: 
  1. Heat one tablespoon of olive oil in a large pot over medium-high heat.  Add onions and salt, cover, reduce heat to medium and cook, stirring occasionally until onions are soft, about 3 - 6 minutes.
  2. Add garlic and another tablespoon of olive oil and cook until fragrant.
  3. Add carrots, sage, and vegetable broth and bring to a boil.  Turn down heat and simmer with the lid on for about 10 minutes, until carrots begin to soften.
  4. Add barley or rice and potatoes, replace lid, and bring to a boil.  Add water or more broth if necessary to cover all the ingredients.
  5. Add greens, mixing in to cover with broth, adding more water or broth if necessary.
  6. Bring to a boil, and simmer for 5 - 15 more minutes to cook down the greens.  Add more sage or other spices, depending on your tastes.  Salt and pepper to taste.
Serves: 
4-8

Raw Almond Milk

Submitted by girlbert on Tue, 01/04/2011 - 3:52pm
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After making my decision to go 'high raw', I kept coming across nut milks - making nut milk, the many minerals and nutrients provided by drinking nut milk, nut milk as a replacement for dairy, using nut pulp in raw recipes, the elusive nut milk bag...

The information was endless, but it all came down to one thing: Raw, fresh but milk is good for you and you can make it yourself!

This recipe is for raw almond milk, but it is the same for any type of nut or seed out of which you wish to make a delicious milk.  Just keep in mind that each type of nut or seed will offer a distinct flavor to your milk, so experiment and have fun!  Note that dark-skinned nuts such as almonds, brazil nuts, walnuts, hazelnuts must be soaked overnight or at least eight hours.  Cashews and most seeds only need to soak for 2-4 hours.

Raw nut milk is high in fat, so a little goes a long way.  We like to add to tea and coffee, so the creamy consistency of this recipe is perfect.  You may want to add more water to this recipe if you like a thinner milk.

So get yourself a nut-milk bag and start making your very own!

Tools needed: 
blender, nut milk bag
Time: 
20 minutes
First Attempt at Nut Milk - Cacao Almond Milk - YUMMY
Ingredients: 
1 cup soaked rinsed, soaked raw almonds (soaking water has been poured off)
2 cups filtered water
1 tsp raw agave or honey (or more, to taste)
1/2 tsp salt
1 tsp vanilla extract (optional)
Variation: Chocolate almond milk!
1 tablespoon raw cacao powder or soaked raw cacao nibs (unsweetened)
1 more tsp agave or honey (or more, to taste)
Directions: 
  1. Put all ingredients in a blender or food processor.  Blend until rattling stops.  You don't want to grind nut until finely non-existent, but until chunky and pulpy.
  2. Place nut milk bag in a wide mouthed measuring cup large enough to hold all the contents of the blender plus the bag.  Pull the top of the bag up around the mouth of the measuring cup.
  3. Pour the contents of the blender or food processor into the bag in the measuring cup.  Gently pick up the bag over the measuring cup, pull drawstring tight, and squeeze the bag over the measuring cup until all the liquid is strained out.  
  4. Save the nut pulp in a glass storage container in the refrigerator for up to a week for use in other recipes.

Keep in the refrigerator in a tightly lidded, glass jar for up to five days.  Shake before pouring.To soak raw nuts: Place nuts in a glass container and cover with filtered water.  Cover and refrigerate.  Dark skinned nuts (almonds, brazil nuts, hazelnuts, walnuts) must be soaked at least 8 hours, or overnight.  Other nuts and seeds (cashews, sunflower seeds) can be soaked 2-4 hours.  Drain soaking water off to measure, soaking nuts nearly doubles them in size.Watch this great video to get you familiar with the process.

Serves: 
2 (makes approximately 2 cups)

Chewy's Salsa

Submitted by girlbert on Tue, 09/28/2010 - 11:06pm
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Note: 

Boyfriend has a new hobby: salsa making!  He has been fine-tuning this recipe for a couple of months now, so we've been eating a lot of salsa! 

He's ready for me to share the following version with you, along with the disclaimer that there's no way that you can make it exactly the same way twice, considering the variation of heat and flavor in pasilla and habanero peppers.  So consider this a starting point from which to do your own tweaking!

Tools needed: 
food processor, non-stick frying pan (preferably cast iron)
Time: 
30-45 minutes
Chewy's Salsa
Ingredients: 
2-4 tomatoes, depending on size (we used two rather large tomatoes), roughly chopped
1 onion, roughly chopped (yellow or red, depending on your taste)
1/2 cup fresh cilantro, roughly chopped (leaves and stems)
1 tbs lime juice
2 jalapenos, seeds and stem removed, roughly chopped
1/2 pasilla pepper, seeds and stem removed, roughly chopped
6 cloves garlic, peeled and roughly chopped
cayenne pepper to taste
salt and pepper to taste
sesame oil, for sauteeing
Directions: 
  1. Heat oil in a non-stick frying pan to until medium-hot.  Add 1/2 onion, 1/2 garlic, and chopped peppers.  Lightly saute until soft, but not browned.  Remove from pan and set aside to cool.
  2. Put all other ingredients in food processor, pulse until consistency you like.
  3. Add cooked ingredients and pulse thoroughly mixed, and consistency you like.
  4. Salt and pepper to taste.  Tweak cayenne pepper if needed.  Make sure to taste test - if too spicy, you may need to add more tomatoes.
Serves: 
4-6
Contributed by: 
Boyfriend

Black Bean and Corn Southwestern Salad

Submitted by girlbert on Sat, 08/21/2010 - 7:07pm
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Note: 

I like a little bit of everything in my salad, and now that corn is officially in season, I needed a salad recipe to make use of its sweet summer deliciousness.  So I just started adding stuff that fit a southwestern theme and added the black beans and quinoa for substance.  The avocado or guacamole add to the richness as well.  Behold, a hearty summer salad with enough substance to call a meal!

Time: 
30 minutes
Black Bean and Corn Southwestern Salad
Ingredients: 
8-10 cups of your favorite lettuce or salad greens, crunchy romaine seems to hold up to all the other ingredients well
1/4 cup chopped fresh cilantro (skip if you hate cilantro, add more if you love it!)
1 bell pepper, diced
1 cup fresh corn, cut off the cob (yes, raw!; and use a serrated knife)
1 15-oz can black beans, rinsed and drained
1 1/2 cup quinoa or rice, cooked
1/4 cup chopped red or green onion
1-2 tbs olive oil
1 tbs balsamic vinegar
salt and pepper to taste
avocado or guacamole
Directions: 
  1. Place lettuce, bell pepper pieces, and cilantro in a large salad bowl.  Drizzle with oil and vinegar; toss until thorougly coated.
  2. Mix beans, rice/quinoa, and onion in a microwave safe bowl.  Heat, covered, for a minute or two in microwave, just until warm.
  3. Toss all in ingredients, but avocado, in large salad bowl until thoroughly mixed.
  4. Salt and pepper to taste.  Top with diced avocado, guacamole or your favorite salsa/dressing.

Girbert's guacamole recipe.Girlbert's Raw Tomatillo Salsa recipe.

Serves: 
2-4

Best Hummus Ever

Submitted by girlbert on Sat, 08/21/2010 - 5:03pm
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Note: 

I've made (and eaten!) a lot of hummus, but this is the best recipe I've tried so far.  I recently came across this version on another favorite blogger's website.  Rebecca Woolf, of Girls Gone Child just started adding her mother's (WWW, or Wendy) vegetarian recipes, in a new section on her website, aptly titled "Eat Well".

I tweaked it a little for my taste by adding the parsley, but it's true to Wendy's version otherwise.

Rebecca's mother also wrote this very interesting and informative article on the hows and whys of cooking/eating vegetarian.  Thought I'd share with my fellow hummus-eaters!

Tools needed: 
food processor
Raw Hummus
Ingredients: 
2 15-oz cans garbanzo beans (chick peas), rinsed and drained
1/2 cup tahini (sesame seed paste)
juice of 2 or 3 lemons
2 cloves garlic (more if you LOVE raw garlic!)
1 tsp salt
2 tsp cumin
Good quality olive oil
2 tsp freshly chopped (or dried) parsley
warm water
Other variations: Add basil, roasted peppers, red onion (my fave!), or cilantro! Experiement until you make your favorite!
Directions: 
  1. Put all ingredients in the food processor except the olive oil and the water.  Turn on processor and add about 1/4 cup water and a few tablespoons of oil or until you get the consistency you like.
  2. Process until smooth.
  3. Taste and correct seasoning if needed.
  4. I like to serve garnished with a little paprika (a little color never hurt anybody!) and parsley.
  5. Serve with veggies or pita bread or chips.  Or use in your favorite wrap or sandwich instead of cheese and condiments!
Serves: 
4-6
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