Artichoke, Kale & Ricotta Pie

Artichoke, Kale & Ricotta Pie serves 4 to 6

Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper

Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.

In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.

Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

[Taken from: http://www.thekitchn.com/recipe-artichoke-heart-kale-ri-142441]

Another vegetarian blog

This blog is written by a friend of mine from Brown University:
"I'm a college student cooking vegetarian food at Brown that showcases the awesome produce I get through the Market Share program."
http://marketsharecooking.weebly.com/

Vegan Alfredo Cashew Cream Sauce

We made this sauce few days ago and it came out really good!


1/2 cup raw cashews (not roasted)
1 tsp. fresh lemon juice (I don't measure, just a good squeeze) 
3/4 cup boiling water 
1 cup unsweetened plant milk (So Delicious Coconut Milk is the PERFECT texture and taste here)
1 clove garlic (or more to taste) 
1 Tbsp. extra-virgin olive oil 
2 Tb. nutritional yeast (optional)
salt to taste

 Pulverize raw cashews in the food processor until very fine -  but do NOT process long enough to turn them into cashew butter. 
Add boiling water. (*The BEST way to do this, is to make the sauce while the pasta cooks - scoop out 3/4 cup of your lightly salted, boiling, pasta-cooking water and use it - the starch from the pasta-cooking water thickens the sauce PERFECTLY!) 

Add water to cashews and process until fairly smooth. 
Add So Delicious Coconut Milk and continue processing until as smooth as possible (I don't have a fancy Vita-Mix type thing, so this takes me a while)
Add nutritional yeast (optional - my kids prefer it without), garlic clove(s), olive oil and squeeze of lemon juice. Process again until smooth, another couple minutes, it'll start to thicken a bit too! Taste and adjust with more salt, lemon or garlic to your preference.
Makes a SUPER easy, decadently creamy sauce. Serve over cooked pasta, potatoes or vegetables

Reference:
http://tofu-n-sproutz.blogspot.com/2013/04/vegan-alfredo-cashew-cream-sauce.html

Vegan Banana

Ingredients: 1 Banana

Directions: peal and eat!

No Knead Bread by New York Times

Ingredients:
6.5 Cups Flour (Original recipe is with white bread flour) [variations: whole wheat – 3 cups white &   
                          3.5 cups whole wheat bread flour (from bulk aisle @ East End Food Co-op);       
                         multigrain: 2 cups white & 2 cups whole wheat & 2.5 cups multi-grain flour (also  
                         from EEFC – rice, rye, millet, buckwheat, oat, soy, corn) 
1.5 tbs Salt
1.5 tbs Yeast
3 cups water

DIRECTIONS:

1. Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. [NOTE: I typically use a large Tupperware container with a lid. Also, I’ve mixed the dough in the early morning and baked bread for dinner. This can make either 2 or 3 loaves of bread. After the initial rising the dough can be store in the refrigerator up to 5 days]
   
2. Generously flour a work surface (I use corn meal for the bottom). The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball.
   
3. Liberally flour the top and sides of the bread and shape in the approximate size of your baking disk and cover with a kitchen towel (do not use terrycloth). Let the dough rise for about two hours [see footnote]. [I typically let it rest for 30 minute]
   
4. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. [I use the removable crock from our crock pot. Just make sure it’s a high temperature ceramic or cast iron]
   
5. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Using a knife, score the top of the bread is some interesting pattern.
   
6. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, approximately 10 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing. [Good luck with that!]
   

Reference: Karl Mormer

Vegan Banana Peanut Butter Ice Cream

Ingredients: 

1 frozen banana

1 tbs peanut butter

1 tsp cocoa powder

½ tsp vanilla

Approx.:

½ cup rice milk

½ cup ice cubes

1 tsp coconut (shredded) (optional)

Directions:

Mix it all up in a blender or food processor

Note: Peel bananas before you place them in the freezer!!

Greek Stuffed Peppers

6 large or 8 small bell peppers
1 large onion, diced
3 small zucchini, peeled and diced 3 medium carrots, peeled and diced 1 cup low-sodium vegetable broth 3 cups cooked brown rice
5 tablespoons tomato paste
3⁄4 cup fresh parsley, chopped
3⁄4 cup fresh dill, chopped
1 lemon, juiced
1⁄4 teaspoon pepper
1⁄2 teaspoon Herbamare or salt 

(can use garlic instead of dill if needed or both)

Instructions:

Preheat oven to 350oF. Cut around stem of peppers like you would cut a jack-o-lantern top, retaining the top with stem. Remove seeds carefully and wash and dry thoroughly. Place peppers in an oven safe dish and arrange upright and put tops back on. Bake at 350oF for 30 minutes.
Meanwhile in a large non stick pan, saute onions, zucchini and carrots in vegetable broth for 5-6 min- utes. Stir in the rice and tomato paste and coat thoroughly. Add parsley, dill, lemon juice, pepper and Herbamare (or salt) and stir to combine.
When peppers are ready, take out of oven and fill with stuffing. Place tops back on peppers and bake for an extra 30-40 minutes until the peppers are soft. Serve with additional wedges of lemon and dill for garnish if desired. 

Banana-Date-Walnut Muffins

Ingredients
1 cup whole wheat flour (I used white whole wheat)
3/4 cup unbleached white flour
1 tablespoon baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup natural sugar (I used the large crystal, unbleached kind)
3 very ripe bananas, mashed (about 1-1/4 cups)
1/2 cup vanilla soymilk
1/3 cup natural apple sauce
2 tbsp. agave nectar (optional)
1/4 cup chopped dates
1/4 cup chopped walnuts (omit to reduce fat)

Instructions
1. Preheat the oven to 400 and spray a muffin pan with non-stick spray. Sift together
the flours, baking powder, salt, and cinnamon. In another bowl, mash the banana
with the sugar, soymilk, apple sauce, and agave nectar.
2. Pour the banana mixture into the flour mixture and stir just until combined. Add in
the dates and walnuts, and pour into 12 muffin cups. Bake for 15-20 minutes, until
a toothpick comes out clean. Serve to everyone who came running toward the
aroma of fresh baked banana muffins!
Preparation time: 10 minute(s) | Cooking time: 20 minute(s)

Number of servings (yield): 12-16

Nutrition Facts
Makes about 12 muffins. Each (including walnuts) contains 144 Calories (kcal); 2g
Total Fat; (10% calories from fat); 3g Protein; 31g Carbohydrate; 0mg Cholesterol;
171mg Sodium; 2g Fiber.
Without walnuts: 128 Calories (kcal); trace Total Fat; (2% calories from fat); 2g
Protein; 31g Carbohydrate; 0mg Cholesterol; 171mg Sodium; 2g Fiber.

Chickpea Noodle Soup

Love this soup-I make it weekly!

http://www.forksoverknives.com/chickpea-noodle-soup/

Chickpea Noodle Soup
Serves 8

Ingredients:

• 1 whole carrot, skinned
• 2 whole celery stalks, sliced
• 1 small onion, diced
• 10 whole cremini (brown) mushrooms
• 8 cups vegetable broth
• 1 teaspoon yellow miso paste
• 1 teaspoon tamari
• 2 whole bay leaf
• 4 ounces whole wheat pasta, uncooked
• 15 ounces chickpeas, drained and rinsed

Instructions:

Line a large soup pot with broth, about 1/4 cup.

Add carrots, celery and onion and sauté over high heat until onions are translucent, about 3 minutes.

Add mushrooms and more broth if necessary.

Continue to cook over high heat until the mushrooms are soft, about 3 minutes.

Add remaining broth, bay leaves, miso and tamari.

Cover and bring to a boil.

Once boiling, add pasta and reduce heat to medium.

Cook for another 6 minutes, or until pasta is al dente (adjust time accordingly).

Stir in chickpeas and taste test.

Add more miso or salt if necessary or desired.

Allow soup to thoroughly heat the chickpeas.

Fish out bay leaves and serve.

Pasta with Butternut Squash

Just made this yesterday and it turned out great!

http://thesepeasarehollow.blogspot.com/2010/09/its-fall-somewhere.html

Sugar: The Bitter Truth

Just in case anyone hasn't seen this one yet:
http://www.youtube.com/watch?v=dBnniua6-oM

This video made me stop drinking OJ :(

What do you think?

http://www.psychologytoday.com/blog/the-optimalist/201310/your-healthy-diet-could-be-quietly-killing-your-brain

57 Health Benefits of Going Vegan

Click on the link and you will find 57 health benefits of going vegan

http://www.nursingdegree.net/blog/19/57-health-benefits-of-going-vegan/

Sneaky Chickpea Burgers

By Dreena Burton, From Plant-Powered 15
Makes 7-8 patties

1 cup carrot, cut in discs
½ cup chopped red bell pepper
1 medium-large clove garlic
2 cans (14 ounces each) chickpeas, rinsed and
drained
½ cup nutritional yeast
1 tablespoon tomato paste (can substitute natural
ketchup)
1 teaspoon sea salt
1 teaspoon red wine vinegar
½ teaspoon dijon mustard
freshly ground black pepper (optional)
1 teaspoon fresh thyme or rosemary leaves
1 cup rolled oats

Instructions:
In a food processor, first add carrots, bell pepper, and garlic, pulse until finely chopped. Add
remaining ingredients except rolled oats and process through. Stop processor a few times
and scrape down, and continue to process until smooth. Then add rolled oats and pulse
through. Remove bowl and place in fridge to chill mixture, for about a ½ hour. When ready
to shape patties, take out scoops of mixture and form burgers in your hands. To cook, place
patties on a non-stick skillet over medium/medium-high heat. Let cook on one side for 7-8
minutes, or until golden brown. Then flip, and let cook for another 5-7 minutes on the other
side. Alternatively, these patties can be baked at 400°F for about 20 minutes, flipping half
way through, however I prefer the sear and texture that pan-cooking offers. Serve on buns,
or in tortillas or pitas with fixings of choice!
Kiddo Note: Although most children do not like dijon mustard, garlic, or some fresh herbs,
they will likely not notice these ingredients at all! Our daughters devour these burgers without
ever noticing the seasonings (or the veggies)!

Tomato Cabbage Soup

This is my mother's famous soup and its very easy to make! 

Ingredients:  

1 onion

1/2 cabbage 

300 mg tomato paste 

1 tbsp spoon sugar

squeeze of lemon

3 carrots 

3 celery 

optional: potatoes 

1. Saute the onion

2. Add the the cabbage and saute 

3. Add the tomato paste and refill the can with water and pour it to the pan. Make sure to cover the onion and cabbage. Try to get all the paste out

4. Let it boil

5. Add the sugar and the squeeze of lemon and let boil again

6. Add the rest of the vegetable and fill with water until its all covered 

7. Add salt and paper as you like

Bon appetit  !!

Avocado-Tomatillo Salsa

Hi all, I made this salsa last night and it turn out delicious!!
This recipe comes from Clarion River Organics web.Enjoy! 

Poblano chilies vary widely in spiciness. You may need just a bit of one for heat, or they may be so mild that you will want to add an even spicier chili, like a jalapeno or serrano, or a pinch or two of cayenne. It is a bit of a crap shoot, so be sure to taste your peppers before adding them into your salsa. Extra roasted chili can be stored in the freezer and used as needed.

Makes 3 - 4 cups

2 poblano chiles
1 pound (about 10 medium) tomatillos, husks removed
1/4 large yellow or white onion, chopped
1 bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
juice of 1 - 2 limes
3/4 teaspoon salt
2 avocados, peeled and pitted, flesh scooped out

Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.

Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 - 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.

Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool for at least 10 minutes, then add the cilantro leaves, the juice of 1 lime, salt and avocado. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or chile to taste. The salsa is prettiest within the first couple days when it is bright green, but will keep in the refrigerator for up to one week.

found this one at :  http://www.bojongourmet.com/2010/10/avocado-tomatillo-salsa.html

First Recipe! Sweet Potato Soup

Ready? Here's our very first blog recipe!

Sweet Potato Soup

What you need:

• Peanut oil
• 1 sliced onion
• 1 chopped garlic clove
• 1 sweet potato, cut into squares
• 2 tbsp (madras) curry paste
• 1 can (400 gr) crushed tomatoes
• 3 cups vegetable stock
• 1 can coconut milk
• 50 gr vermicelli noodles
• Fresh parsley/cilantro leaves, chopped

Getting it done:

1. Fry onion, sweet potato and garlic in a bit of peanut oil, until onion is tender.
2. Add curry paste and fry for another minute. Add the crushed tomatoes, coconut milk and the stock, and simmer until the sweet potato is soft.
3. Add the noodles and cook for a few more minutes until they are soft.
4. Add parsley/cilantro, and you're done!

VeganStoner - a website for recipes

We haven't had a chance to try anything there yet, but the site looks nice

http://theveganstoner.blogspot.com/

Success

Hello

Hi everyone,

Hopefully you can all read this msg. I created this blog so we can all share vegan, vegie based recipes. In addition it will be great if you all share articles or stories that can be interesting to this group. Everyone is encouraged to join, post and share on this blog.

Good luck to us
me