Wednesday, August 31, 2016

Day 243 Healthy Chocolate Cake

Healthy Chocolate Cake

1 2/3 Cup Whole Wheat Flour
1 Teaspoon Baking Powder
3 Teaspoon Baking Soda
3 1/4 Cup Dates, pitted
1 Cup Pineapple, chunked
1 Banana
1 Cup Unsweetened Applesauce
1 Golden Beet, peeled and shredded
1 Carrot, shredded
1/2 Cup Zucchini, shredded
4 Tablespoons Cocoa Powder
1/2 Cup Raisins
1 Cup Walnuts, chopped
1 1/2 Cups Water
1/2 Teaspoon Vanilla Extract

Chocolate Nut Icing
1 1/3 Cup Cashews, soaked
1 Cup Almond Milk
2/3 Cup Dates, pitted
3 1/2 Tablespoons Cocoa Powder
2 Teaspoon Vanilla Extract
Dry ingredients

1.  Preheat oven to 350 F.  Mix flour, baking powder and baking soda in a small bowl.
Fruit puree

2.  In a food processor, puree 3 cups of the date, pineapple, banana and applesauce.  Slice remaining dates into small pieces and stir in.
Raw cake

3.  In a large bowl, mix the beets, carrots, zucchini, raisins, walnuts, water, cocoa, vanilla and flour mixture.  Add the fruit mixture and stir well.  Pour into a greased 9 X 13 pan.

4.  Bake for 1 hour or until a tooth pick in the center comes out clean,

5.  For icing, use a high powered blender and combine all the icing ingredients until smooth and creamy.  Spread on a cooled cake.

Goes well with strawberries.

Soundtrack The Slanted Sound - Between a Rock and a Funk Place

Tuesday, August 30, 2016

Day 242 Braised Kale

Braised Kale

1 Pound Kale, stemmed and chopped
1 Anaheim Pepper, chopped
1/2 Cup Celery, chopped
1 Onion, diced
2 Cloves Garlic, minced
Red Wine Vinegar, 1 Tablespoon per serving
1/4 Cup Parsley, chopped
1/4 Cup Cilantro, chopped
3 Cups Veggie Stock
Pepper to taste
Romaine lettuce, chopped
Fresh chopped kale

1.  Heat 1/2 cup stock in a large pot.

2.  Add garlic and onions and cook till soft.  Add the pepper and celery and cook 5 minutes over medium heat.

3.  Add the kale and the rest of the stock.  Mix well.  Cook until the kale is wilted.  Add the herbs and pepper,

4.  Place the desired amount of lettuce in a bowl.  Sprinkle 1 tablespoon of red wine vinegar over the lettuce.  Spoon the kale mix over the lettuce.  Pour some of the hot stock over the dish to wilt the romaine.

Soundtrack Hamilton Original Broadway Cast

Day 241 Raisin Oatmeal

Raisin Oatmeal

The best oats are the whole steel cut oat groats.  But they can take a long time to cook.  To make it easier in the morning, put all the ingredients in a crock pot at bedtime.

2 Cups Water
2/3 Cup Steel Cut Oats
2/3 Cup Raisins
Ready to slow cook
This give you a creamy oatmeal in the morning.

Makes 3 Servings

Soundtrack OJR - Nashville Demos

Monday, August 29, 2016

Day 240 Raspberry Blackberry Pie

Raspberry Blackberry Pie

1 Recipe Cream Cheese Pastry Crust (Day239)
2 Pints Blackberries
1 Pint Raspberries
2 Plums, sliced
4 Tablespoons Sugar
2 Tablespoons Tapioca

1.  Roll out the dough to fit a pie plate.  Save scraps for decorative garnish on pie.
Ready to bake

2.  Preheat the oven to 400 F.  Put the fruit in a bowl and add the sugar and tapioca.  Toss well.  Pour the fruit  into the pie plate.  Use a cookie cutter to make decorative crust designs or make strips for a criss cross design.  Place on top of the fruit.  Cook for 1 hour.

Goes well with Coconut Milk Ice Cream

Soundtrack Banks & Steelz - Anything But Words

Day 239 Cream Cheese Pastry Crust

Cream Cheese Pastry Crust

1 Cup All Purpose Flour
1/4 Teaspoon Salt
3 Tablespoons Earth Balance, cut into small pieces
5 Tablespoons Vegan Cream Cheese

1.  Combine the flour and salt in a bowl, and work in the Earth Balance using a pastry cutter or your fingers.  When it is well blended, add the cream cheese and lightly work it with your fingers until the dough comes together.  Wrap in plastic and press into a disk and refrigerate for at least 10 minutes.

2.  If the dough has been refrigerated for more than an hour, let it set it room temp for 15 minutes before using.  Roll into whatever type of dough you need.

Soundtrack Dixie Chicks - The Essential Dixie Chicks

Day 238 Tomato and Mushroom Soup

Tomato and Mushroom Soup

1 Red Onion, chopped
4 Tablespoons Olive Oil
6 Branches Thyme, leaves removed
1 Tablespoon Oregano
14 Ounces Mushrooms, sliced
Salt to taste
1 Garlic Clove, minced
28 Ounces Canned  Chopped Tomatoes
4 Cups Stock
4 Ounces Sundried Tomatoes, pureed
Pepper to taste
Baguette, thinly sliced
Vegan Parmesan for garnish

1.  Warm 2 tablespoons of oil in a soup pot, slowly cook the onion over low heat with the thyme and oregano until the onion is softened.
Pureed sundried tomatoes

2. Heat 2 tablespoons of oil in a large skillet, add the mushrooms.  Toss them to distribute the oil.  Salt slightly and continue to cook until they release their juices.

3.  Add the mushroon to the onion with the garlic, tomatoes, salt, and a cup of the stock.  Cover and stew slowly for 20 minutes.  Add the remaining stock and sundried tomato puree.  Bring to a boil, reduce, and simmer for 25 minutes.

Baguette croutons
4. Taste for salt and add pepper.  Brush the bread slicees with oil and toast in a hot oven.  Garnish with cheese.

Soundtrack - Joseph Arthur - Lou

Friday, August 26, 2016

Day 237 Mushroom, Leek, and Potato Soup

Mushroom, Leek, and Potato Soup

3 Tablespoons Earth Balance
1 Red Onion, diced
3 Leeks, trimmed and sliced
1 Pound Potatoes, quartered and thinly sliced
Salt to taste
6 Cups Stock
1 Tablespoon Olive Oil
8 Ounces Mushrooms, sliced
1/2 Cup White Wine
Pepper to taste
1 Cup Soy Milk
Parsley and Thyme to taste

Stewing vegetables

1.  Melt 2 tablespoons of Earth Balance in a soup pot and add the onion and leeks.  Cook them over high heat for several minutes, stirring frequently.  Lower heat, add the potatoes, salt and 2 cups of the stock. Cover the pot and stew the vegetables over low heat for 10 minutes.
Syrupy mushrooms

2.  Heat the remaining Earth Balance and oil in a wide skillet.  Add the mushrooms and saute them over high heat until them begin to release their juices, stirring as needed.  Add salt and the wine and cook until the wine is reduced and syrupy.  Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.  Bring to a boil, then simmer until the potatoes are soft, about 25 minutes.

3.  Add pepper and more salt if needed.  Add the milk and heat through.  Mix in the herbs.

Soundtrack Group Picture, Vol. 5 - Various Artists

Day 236 Herb Bechamel Sauce

Herb Bechamel Sauce

2 1/2 Cups Soy Milk
1 Tablespoon Onion, chopped
1 Bay Leaf
6 Peppercorns
4 Branches Thyme
1 Branch Sage
2 Tablespoons Parsley, coarsely chopped
1 Tablespoon Earth Balance
Salt to taste
3 Tablespoons Parsley, finely chopped
1 Tablespoon Basil, chopped
1 Teaspoon Thyme Leaves
1 Clove Garlic, finely chopped

1.  Combine the milk, onion, bay leaf, peppercorns, thyme branches, and sage in a saucepan and slowly bring to a boil.  Lower the heat and simmer for 20 minutes.  Turn off the heat and let the milk set for a few minutes.  Strain the herbs out.

2.  Melt the Earth Balance, stir in the flour and cook the roux over medium heat for 1 minute while stirring.  Whisk in the milk all at once.  Season with salt.  Cook for 25 minutes stirring frequently.
Finished sauce

3.  Remove from heat.  Add the remaining herbs and garlic.

Goes well with asparagus.

Soundtrack Handel - Water Music

Day 235 Peach and Blueberry Cobbler

Peach and Blueberry Cobbler

The Fruit
2 Pounds Ripe Peaches
1 Pint Blueberries
1/4 Cup Sugar
1/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
Juice of 1/2 Lemon
2 Tablespoons Tapioca

The Biscuit
1 Cup White Flour
1 Teaspoon Baking Powder
1 Tablespoon Sugar
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
4 Tablespoon Earth Balance
Egg substitute made from 3 Tablespoons Water, 1 Tablespoon Oil, 1 Tablespoon Flax Seed
3 Tablespoons Almond Milk

1.  Peel and slice the peaches.  Combine the peaches with the sugar, spices, lemon juice and tapioca.  Place in a saucepan.

2.  Combine the flour, baking powder, sugar and salt.

3.  Cut the Earth Balance into small pieces.  Cut into the dry ingredients until the mixture resembles coarse meal.  Mix all the egg ingredients together.  Add the milk. Pour this mix into the dry ingredients.  Mix with a fork.

Fruit Base
4.  Flour a work surface and roll out the dough.  You can leave in one big piece or cut into several small circles.
Uncooked Cobbler

5.  Preheat oven to 400 F.  Heat the peaches on the stove top until the juice boil.  Add to a baking dish and mix in the blueberries.  Lay the biscuit dough over the fruit.  Bake until the biscuit is brown, about 25 minutes.

Goes well with Coconut Milk Vanilla Ice Cream

Soundtrack  Walter Etc. - By Golly

Wednesday, August 24, 2016

Day 234 Turnip Soup with Mustard Greens

Turnip Soup with Mustard Greens

1 1/2 Pound Turnips, peeled and sliced
Salt to taste
5 Tablespoons Earth Balance
2 Leeks, trimmed and sliced
6 Branches Thyme
4 Cups Soy Milk
Pepper to taste
3 Cups Mustard Greens, stems removed and chopped
Vegan Cheese for garnish

1.  Melt 3 tablespoons Earth Balance in a soup pot with 1/2 cup water. Add the turnips, leeks, thyme and salt. Stew them covered over medium heat for 5 minutes, then add the milk.  Cook without boiling until the turnips are completely tender.

2.  Puree the soup with an immersion blender.  Add pepper and additional salt if necessary.

3.   Melt the remaining 2 tablespoons of Earth Balance in a skillet.  Add the greens and cooks until they are tender.  Season with salt and pepper.  Add them to the soup and garnish with vegan cheese.

Soundtrack - Wild Honey - Live on Audiotree

Tuesday, August 23, 2016

Day 233 Split Pea and Celeriac Soup

Split Pea and Celeriac Soup

1 Cup Green Split Peas
1/2 Cup Olive Oil
3 Bay Leaves
1 Tablespoon Rosemary, chopped
1 Garlic Clove, chopped
1 Yellow Onion, diced
3 Stalks Celery, diced
1 Celeriac, trimmed and cubed
1 Teaspoon Salt
1 Tablespoon Nutritional Yeast
1/2 Cup White Wine
8 Cups Stock
Pepper to taste
3 Slices White Bread, cubed
Parsley for garnish
Vegan Parmesan for garish

1.  Soak the peas for 1 hour.

2.  Heat 3 tablespoons of olive oil in a soup pot with the bay leaves and rosemary.  Cook for 3 minutes to flavor the oil.  Add the garlic and cook till it browns.  Next add the vegetables along with the salt and the nutritional yeast.  Cook 5 minutes, stirring occasionally. over medium heat.  Pour in the wine, raise the heat, and reduce.  Drain the peas and add them with the stock to the pot.  Bring to a boil, cover and reduce heat to a simmer.  Cook until peas are completely soft, about 1 hour.

3.  Use an immersion blender to blend some of the soup, but leave some chunks of vegetables.  Season with black pepper.

4.  Warm the remaining oil in a skillet. When the oil is hot, add the bread cubes.  Fry until they are crisp and golden.  Remove the cubes to a paper towel.  Add any left over oil to the soup.  Serve the soup with the croutons, Parmesan and fresh parsley.

Soundtrack Underworld Awakenings Motion Picture Soundtrack - Various Artists

Day 232 Pear Apple Crisp

Pear Apple Crisp

The Fruit
4 Apples, peeled and thinly sliced
4 Pears, peeled and thinly sliced
2 Tablespoons Brown Sugar
Juice of 1 Lemon

The Crisp Topping
1/2 Cup White Flour
1 Cup Hard Cookies, crushed
1/2 Cup Brown Sugar
1/2 Teaspoon Ground Cinnamon
Pinch salt
4 Tablespoons Earth Balance
Sliced fruit with brown sugar

1. Preheat the oven to 400 F.  Toss the sliced fruit with the sugar and lemon juice.  Lay in the bottom of a large pie pan.

2.  Combine all the dry ingredients for the topping in a bowl.  Cut the butter into small pieces and work into the dry ingredients with a pastry cutter and your fingers.  The texture should be crumbly and starting to hold together.
Cookies for crumbling

3.  Cover the fruit with the crisp topping.  Bake for 40 minutes or until the topping is browned.

finished pie
Soundtrack Evanescence - Fallen

Sunday, August 21, 2016

Day 230 Dried Fruit Relish

Dried Fruit Relish

2 Cups Water
8 Cups Total Dried Fruit, chopped (I used Currants, Dates, Apricots, Prunes and Figs)
1 Shallot, chopped
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Grated Nutmeg
1/2 Teaspoon Ground Cloves
Spices and dried fruit

1.  In a large saucepan add the water and dried fruit.  Mix in the shallots and spices. Cook over medium heat  for at least 20 minutes, until most of the liquid is absorbed.
Cooked relish

2. Let cool.  Spoon in glass jars.

Goes well with bagel and peanut butter.

Soundtrack - Prophets of Rage - Live at Whisky Go Go

Day 231 Vegetable Pie with Bean Crust

Vegetable Pie with Bean Crust

1 Carrot, diced
1 Zucchini, diced
1 Yellow Squash, diced
1/2 Onion, diced
2 Tomatoes, diced
1 Cup Spinach
1 Cup Mushrooms, sliced
2 Cloves Garlic, chopped
1/2 Cup Total Herbs, Parsley, Thyme and Rosemary, chopped
1 Pound of Mixed Beans, pureed (I used cannelloni and kidney beans)
1 Cup Veggie Stock
Salt and Pepper to taste
Dried Fruit Relish (Day 230)
Bean puree

1.  Preheat the oven to 375 F.  Place the vegetables on a baking tray.  Add the stock and roast for 20 minutes. After roasting, drain the stock and mix in the garlic and herbs. Salt and pepper to taste.
Veggies ready to roast

2.  Spread half of the bean puree on the bottom of a casserole dish. Top with the mixed vegetables.  Spread the remaining bean puree on top of the vegetables.
Baked pie

3.  Bake covered at 350 F for 1 hour.  Remove cover and bake an additional 15 minutes.

4.  Serve with the dried fruit relish.

Goes well with a green salad.

Soundtrack Trapt - DNA

Day 229 Triple Blueberry Oatmeal

Triple Blueberry Oatmeal

2 Cups Water
1 Cup Old Fashioned Oats
1/4 Cup Dried Blueberries
1/2 Cup Frozen Blueberries
1 Tablespoon Agave Nectar
1/2 Cup Fresh Blueberries

In a saucepan, bring water to a boil.  Add the oats and dried blueberries.  Reduce heat to a simmer.  Cook for 5 minutes and add the frozen blueberries.  Cook until the oatmeal is creamy.  Add the agave nectar and mix well.  Top with the fresh blueberries.

Makes 2 Servings

Soundtrack  Linkin Park - Recharged

Thursday, August 18, 2016

Day 228 Honeydew in Ginger Lemon Syrup

Honeydew in Ginger Lemon Syrup

1 Ounces Fresh Ginger Root, peeled and sliced
1 Lemon
2 Cups Water
2/3 Cups Sugar
1 Honeydew Melon, cut in chunks
Pomegranate Seeds, for garnish
Strips of lemon peel

1.  Remove several long strips of peel from the lemon. Combine the water and sugar, and add the ginger slices and lemon peel.  Bring to a boil and simmer for 20 minutes.  Remove the ginger and lemon.

2.  Place the syrup in a bottle or bowl and place in the refrigerator to cool.
Honeydew melon

3.  Add the melon to a serving bowl.  Pour some syrup over and garnish with the pomegranate seeds.

Soundtrack  The Matrix Reloaded: The Album - Various Artists