pimiento rojo asado y sopa de tomate

roasted red pepper and tomato soup with cashew sour cream

fresh stewed and peeled tomatoes are best

tomatoes:


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

soup:


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

enjoy

ensalada mixta

undressed

dressing:


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

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

salad:


greens
dressing
tomatoes
olives
green beans
artichokes
currants
golden raisins
cashews

dressed

enjoy

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

enjoy

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

enjoy

'chos

nachos with cashew sour cream:


chips
beans, canned or dried
rice, seasoned how you like
olives, sliced
avocado
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

salsa:


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

enjoy

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

enjoy

'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"

totally delicata

delicata squash with caramelized onion


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

squash:


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

enjoy

cacye's favorite!

cinnamon rolls


dough:


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

frosting:


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

enjoy

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

enjoy

breakfast

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." 

enjoy

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


soup:


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:


cheez:


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"
cheez
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

enjoy