Saturday, October 29, 2011

pimiento rojo asado y sopa de tomate

roasted red pepper and tomato soup with cashew sour cream

fresh stewed and peeled tomatoes are best

12 roma tomatoes
water, quite a bit
1/2T salt

one: in large pot over high heat bring water and salt to rolling boil
two: add tomatoes and cover for 8-10 minutes, until skin starts to pull away
three: remove and cool
four: peel away skin with fingers


1T "fat"
1 onion chopped
2T vermouth
12 romas, stewed and peeled
4 red peppers, roasted and chopped
2C stock or broth
2t salt
3T sugar
cashew "sour cream" for drizzling on top

one: heat oil in pot over medium high heat
two: add onion; 'till translucient
three: add vermouth; reduce to syrupy consistency
four: add remaining ingredients; cover and bring to low boil/ simmer for 1 hour
five: puree


ensalada mixta



1/4C cashew "sour cream"
2T apple cider vinegar
3T "milk"
1/4t mustard powder
2T sugar
1/8t onion powder
1/8t oregano
1/8t dill

one: combine all ingredients and refridgerate

fresh steamed artichokes


2 artichokes
2C stock or broth
pinch salt
smidgen pepper
lemon wedge

one: cut top of artichoke off and trim stem
two: in large pot with or without steaming basket, bring all ingredients to low simmer and cover for 25-30 minutes
three: cool
four: remove petals and scrape meat off base of petals
five: remove hairs from top of artichoke heart, and slice up the heart. trim any undesired stem, based on tenderness/ stringyness


green beans
golden raisins


pumpkin and chocolate

pumpkin chocolate chip loaf:

1C pumpkin puree
1/4C sugar
3/4C brown sugar
1 "egg" ( i use 1T ground flax with 3T warm water; mixed and set a couple minutes )
1/4C canola oil
1 1/4C flour
1/4t baking soda
1/2t cinnamon
1/4t cloves, ground
1/4t salt
1C chocolate chips

one: set oven to 350 degrees
two: mix pumpkin, sugars, egg, oil and spices together; set aside
three: mix flour, salt and baking soda; add to pumpkin mix a little at a time until combined
four: stir in chocolate chips
five: grease pan; add batter and bake for 1 hour, until sides start to pull away from pan


acorn squash

roasted acorn squash:

1 acorn squash
1 pinch of salt
1T canola oil
1/2C water

one: set oven to 400 degrees
two: halve squash lengthwise
three: scoop out innards
four: brush oil and sprinkle salt on cut sides of squash
five: lay cut side down on baking tray and add water to tray
six: bake for 35-40 minutes, until soft on top
seven: cool, and simply pull away skin
eight: puree in food processor
nine: portion into freezer bags for long term storage


Sunday, October 23, 2011


nachos with cashew sour cream:

beans, canned or dried
rice, seasoned how you like
olives, sliced
salsa, see recipe below
cashew sour cream, see recipe below

one: set oven to 400 degrees
two: make rice
three: build 'chos on baking tray, drizzle "sour" cream over after removed from oven
four: bake 8 to 10 minutes


tomato, chopped
peppers, minced
garlic, minced
onion, diced
salt and pepper, to taste
olive oil

one: mix all ingredients, use as much salt, pepper and olive oil as you like

cashew sour cream:

1C raw cashews
2C water
3T apple cider vinegar
1T agave nectar
3/4 "milk"
1/2t salt

one: soak cashews in water in refrigerator overnight
two: drain cashews, and puree all ingredients in food processor until creamy


it's soup

green soup:

2T olive oil
1 onion, chopped
1 head garlic, chopped
1 large sweet potato ( white, not orange )
1/4C green onion
2C spinach
2T parsley
3C veg broth or stock
1/4t salt
1/8t pepper
1 lemon for juice
fresh chives, chopped
more olive oil for the drizzle
course sea salt

one: heat oil in pot over medium high heat
two: add onion and garlic until translucent
three: add potato and broth/ stock, bring to low boil for about 5 minutes
four: reduce heat to simmer, add green onion, spinach, salt and pepper. simmer 5 minutes
five: puree soup and stir in chopped parsley
six: garnish with olive oil, lemon juice, chives, fresh ground pepper and a little course sea salt


Saturday, October 22, 2011

'shrooms and pickles

mushroom pate:

10-12 crimini mushrooms
1 head garlic
1T olive oil
1/8t salt
1/4t pepper
3T white wine
2T fresh parsley, finely chopped

one: heat oil in saute pan over high heat
two: add mushrooms, salt and pepper; brown
three: add garlic; saute about one minute
four: add wine ( deglaze ), and reduce wine until pan is almost dry
five: remove from heat and cool
six: pulse in food processor until desired consistency is achieved
seven: add parsley and place in fridge to set for a couple hours to overnight

"i like this pate with pickles, pickled okra, good bread and stone ground mustard"

Sunday, October 16, 2011

totally delicata

delicata squash with caramelized onion


1T oil
1 large onion

one: heat oil in saute pan over medium  to med-low; add onion
two: saute for about an hour; stirring every so often until caramelization is achieved


1T oil
1 delicata squash
1/4t salt
1/4C stock or broth
1T agave nectar

one: set oven to 400 degrees
two: cut of the ends, halve the squash lengthwise and scoop out the innards
three: brush the cut sides with oil and sprinkle with salt
four: place on baking tray cut side down; bake for 30 minutes
five: remove from oven, turn squash over and stuff with onion
six: add stock to pan, drizzle agave over the stuffed squash
seven: reduce oven to 350 degrees and bake for another 30 minutes


cacye's favorite!

cinnamon rolls


3 1/2t yeast
1/4C warm water

1 1/2T ground flax
2T warm water

1/2C "fat" ( shortening, butter, coconut oil, etc. )
1/3C sugar
1t salt
1C "milk"
4C flour

3T melted "butter"
1/4 to 1/2C brown sugar or more ( however much you would like )
1 to 2T cinnamon ( same as above )

one: mix yeast and water; let set for a few minutes
two: mix flax and water; also let set
three: heat "milk" and pour over "fat"; add sugar, salt and cool
four: add flour, one cup at a time
five: knead on floured surface until smooth and elastic
six: let rise in an oiled bowl and cover for 1 1/2 hours
seven: divide dough into four sections
eight: roll out one section at a time into long rectangles
nine: brush with butter, spread desired amount of brown sugar and sprinkle with cinnamon
ten: roll 'em up and cut into 1 1/2 inch thick rolls
eleven: place into a greased pan and let rise for 1 hour
finally: bake at 350 degrees for 15-20 minutes


2C powdered sugar
1T melted "butter"
1t vanilla
2-4T "milk"

one: mix sugar, butter and vanilla
two: slowly add "milk" until desired consistency is achieved
three: spread over warm cinnamon rolls


Thursday, October 13, 2011

juice tiger

super juice:

2 small beets or 1 large
4 carrots
2 apples
1T ginger
1/2 lime

one: in juicer, process beets, carrots, apples and ginger
two: squeeze lime into juice and stir



pumpkin pancakes:

3/4C "milk"
1/2C pumpkin puree
1ea "egg" ( i use 2T ground flax and 3T water; combine and let sit for 5 minutes )
1T "fat" or oil
1C flour
2T brown sugar
1t baking powder
1/2t allspice
1/2t cinnamon
1/4t ground ginger
1/4t salt
1/4C walnuts
2T pumpkin seeds

one: combine dry ingredients and set aside
two: combine wet ingredients and add to dry ingredients; don't over mix!
three: heat a little oil/  fat over medium heat
four: add batter to pan in whichever sized pancakes that you would like; about 2-3 minutes on each side or longer for bigger cakes

baked pumpkin:

1ea pumpkin ( i like sugar or cinderella pumpkins, which can be found at the many farms on sauvies island )
1T oil
1/4C water

one: set oven to 400 degrees
two: remove stem from pumpkin and halve; remove innards
three: brush oil on cut sides of pumpkin and place face down on baking tray; place in oven and add water to tray
four: bake for 45 minutes or until pumpkin is tender; cool and remove the skin ( should just pull away )
five: process until creamy ( i portion into pint sized bags and freeze )
"i like to serve these with a little agave nectar, grits, baked sweet tempeh and avocado. post comment or email me if you have questions or would like any recipe/ preparation for tempeh and grits." 

Tuesday, October 11, 2011

soup and sandwich

butternut squash soup:

2T "fat"
4C roasted butternut squash.
2C vegetable broth or stock
2C "milk"
2t salt
1T brown sugar
1smidgen nutmeg
1ea cinnamon stick

butternut squash:

one: set oven to 400 degrees
two: halve and scoop squash
three: brush cut sides with oil and lay cut side down on baking tray
four: place in oven; add 1/4 cup of water.
five: bake for 35 to 45 minutes
six: remove squash, cool and remove skin; should just pull away


one: on medium heat add "fat", squash, broth or stock and salt; bring to boil
two: reduce heat to medium low; add "milk", salt, nutmeg and brown sugar
three: simmer for 30 minutes, stirring often
four: remove from heat, puree and serve with fresh grated cinnamon

grilled cheez sandwich:


1C cashews
3C water
1/4t salt
2T nutritional yeast
1T miso
2T oil
3T "milk"
1/4t dijon mustard
1/8t mustard powder

one: soak 1 cup cashews in 3 cups water over night
two: drain cashews
three: process all ingredients until creamy

sandwich: ( in case you haven't made a grilled cheez before )

sliced bread
a little "fat"
what ever else you might want to have on there ( i like caramelized onion, roasted peppers and tomato )

one: heat "fat" in pan over medium heat
two: put cheez and whatnot between two pieces of bread
three: pan fry each side until desired color is achieved