Creamy Vegan Tomato Basil Pasta

Creamy Vegan Tomato, Basil PastaIt’s that time of year for fresh basil and tomatoes!  This delicious dish is surprisingly ‘creamy’ and satisfying without the cream.  Simple and fast for those summer evenings when we’d rather be outside!

Recipe

1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done.  Blend the cashews and water in a blender and set aside.   In another large pan cook the onions and garlic in oil.  Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano.  Saute for a few minutes and add the pasta.  Season with salt and pepper and serve with large green salad.

Sun-dried Tomato, Feta and Avocado Pasta

Sun-dried Tomato, Feta and Avocado PastaThis is by far my favorite pasta salad!  It’s full of so much flavor!  Take this one to your next summer outing for a big hit!

Recipe

16 oz. package of penne or spiral pasta, cooked

olive oil

balsamic vinegar

sea salt and pepper

4-6 cloves garlic, chopped

1 small red onion, finely chopped

1 green pepper, chopped

16 oz. jar of sun-dried tomatoes with oil

8 oz. feta cheese, crumbled

1/4 c. fresh parsley, chopped

2 avocados, chopped

juice of 1 lemon

Once the pasta is finished cooking and strained, place on large bowl.  While still warm drizzle about 1/4 c. olive oil and 3 T. baslamic vinegar on top.  Add the salt and pepper, garlic and red onion.  Mix well and check for seasonings.  Add the pepper, tomatoes, feta and parsley.  Just before serving add the avocado and lemon.  Serves 10-12 as a side.

Caprese Salad

Caprese SaladFresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above.  Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

Quinoa Tabbouleh

Quinoa TabboulehSpring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep!  This salad pulls those herbs from the garden to your table and is so delicious and satisfying!  I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon!  Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker.  If using a stove top bring to a boil and then cover and allow to simmer until cooked through.  Chop all herbs and veggies and place in serving bowl.  While still hot add the oil, lemon juice, salt and pepper to the quinoa.  Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine.  Allow to sit for a few hours in the fridge before serving so the flavors can improve.  Enjoy!

Crock-pot Vegetable Lentil Soup

Crock-pot Vegetable Lentil SoupI love when I don’t have to go to the store and can make a wholesome meal from my food storage and garden.  This vegetarian soup is hearty and filling.  Because it’s made with lentils and rice you get a complete protein!

Recipe

1 large onion, chopped

4 garlic cloves, chopped

3-4 ribs celery, chopped

3-4 carrots, chopped

1 pound baby mushrooms, chopped

1 cup dry lentils

1 cup dry brown rice

8 cups organic chicken stock or vegetable stock if you wan to make it vegan

1 tablespoon tomato paste

2 bay leaves

2 teaspoons fresh thyme or 1 teaspoon dried

2 cups fresh chopped Swiss chard

Sea salt and pepper

Add all ingredients to the crock-pot except for the Swiss chard.  Cook on low for 6-8 hours or high for 4-5 hours.  Add the Swiss chard at the very end just before serving and stir to heat through.  Add salt and pepper to taste.   Serve with warm homemade bread and green salad.

 

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese Sandwiches

Homemade Garden Tomato Soup with Garlic Parmesan Grilled Cheese SandwichesAs the weather begins to get colder and the nights closer to freezing we have started to gather the rest of our tomatoes for the year.  It’s a bitter sweet feeling not to have fresh garden tomatoes anymore, however this time of the year comes and I am pretty much ready for a break from it all.  The cold sends me indoors and I am happy to crawl under a warm blanket and read a good book!  This recipe is so good and very comforting!  It warms body and soul and your kids will love it too!

Homemade Garden Tomato Soup

20 medium to large tomatoes, quartered

1/4 cup olive oil

3 tablespoons balsamic vinegar

1-2 tablespoons Italian seasoning (or fresh basil)

Sea salt and fresh ground pepper

1-2 cups your choice half and half, milk, almond milk, soy milk

Fresh avocado slices

Place tomatoes on a jelly roll pan.  Drizzle olive oil, vinegar, Italian seasoning, salt and pepper on the tomatoes and roast in the oven.  You can do it one of two ways.  Bake over night at 200 degrees or at 400 degrees for 20-30 minutes depending on your preference, flipping them once half way through.  Once the tomatoes are roasted and browned take them out of them oven and puree them in a blender.  Add to large sauce pan over medium heat.  Add your cream or milk and bring to a simmer.  Serve warm with fresh avocado slices and with grilled cheese sandwiches!

 

Garlic Parmesan Grilled Cheese Sandwiches

Whole grain sliced bread

Good sharp cheddar cheese

1/4 cup butter, softened

1 tablespoon Parmesan

1 clove garlic, crushed

1/4 teaspoon dried oregano

Mix together the butter, Parmesan, garlic and oregano in a small bowl.  Place slices of cheese in between the bread slices and then spread the butter onto the outside of the sandwich.  Grill over medium high heat and serve warm with soup.

 

Fresh Herb Fruit Salad

Fresh Herb Fruit BowlThe Farmer’s Markets are booming with all kinds of amazing fresh ripe fruit and veggies this time of year!  September has got to be one of my most favorite months!  The weather is perfect, the crops are in full production and I only wish it would last a little longer!  This salad will win any crowd over!  It’s packed full of flavor and brightness!  It’s definitely a happy salad! 🙂 You can add any of your favorite types of fruit.  Just make sure you have a variety of colors and you simply can’t go wrong!

1 pineapple chopped

1 cantaloupe chopped

3-4 fresh peaches sliced

2-4 cups strawberries hulled and quartered

1-2 cups fresh blueberries

1-2 cups fresh raspberries

2 cups green grapes or 4 chopped kiwi fruit

Dressing

Zest and juice of 2 limes

2 tablespoons raw honey (add more if needed)

1/2 cup fresh chopped mint or 1/4 cup lemon verbena

Gently mix all fruit and dressing together.  Place in a pretty bowl and enjoy!

Zucchini Bread 3 Ways!

Zuchinni BreadIt’s that time of year when the zucchini is coming out of our ears in the garden!  There’s so much and if you’re like me I’m not always willing or have the know how to deal with it all!  I came across a  fabulous basic recipe and altered it a bit to create a few more delicious varieties of zucchini bread.  The family loved them all!

Basic Perfect Zucchini Bread

(This recipe is from America’s Test Kitchen with a few alterations)

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

1 tablespoon fresh squeezed lemon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

Preheat the oven to 375 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini.  Smooth in prepared pan and bake for 55-65 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.

 

Chocolate Chocolate Chip Zuchinni BreaadThis one is really a dessert.  You could get away with making it with all whole grains and even applesauce to replace the oil or butter.

Chocolate Chocolate Chip Zucchini Bread

2 cups shredded zucchini

2 1/2 cups flour of your choice

1 cup organic sugar

1/2 cup good cocoa powder (dutch processed is always best for baking)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

3 eggs

1/2 cup melted butter or organic canola oil

2 teaspoons vanilla

1 cup chocolate chips

Preheat the oven to 350 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini.  Smooth in prepared pan and bake for 50-60 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.

 

Cranberry White Chocolate Orange Zuchinni BreadThis recipe is one that reminds me of the beginning of fall!  The flavors of orange, spices and cranberries with white chocolate are just wonderful!  A fabulous  treat to bring to any gathering!

Cranberry White Chocolate Orange Zucchini Bread

2 cups shredded zucchini

3/4 cup organic sugar

1 cup all-purpose flour

1 cup whole wheat, spelt, oat or barley flour of your choice ( or do it all with whole grain flour)

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon allspice

1/4 cup yogurt or milk of choice

Zest of one orange plus 1 tablespoon juice

5 tablespoons melted butter or organic canola oil

2 large eggs

1/2 cup dried cranberries

1 cup white chocolate chips

Preheat the oven to 375 degrees.  Lightly spray a bread loaf pan with Pam or grease with butter.

Shred the zucchini and place in a strainer over a bowl.  Mix 2 tablespoons sugar into the zucchini and mix.  This will pull the excess water out of the zucchini so it doesn’t make the batter to wet.  Squeeze out the excess moisture and continue making the batter until ready to add.

Mix together all the dry ingredients and then gently add the rest including the zucchini, cranberries and chocolate.  Smooth in prepared pan and bake for 55-65 minutes.  Let the loaf cool in the pan for 10 minutes and turn out onto a wire rack.  Completely cool and serve.

 

 

 

 

 

Raspberry Jam (with or without jalapenos)

Jalapeno Raspberry Jam

The past week I have canned, preserved, dried and slaved over the hot stove!  But every jar has been worth it!  We will be enjoying the fruits of our labors for months to come!  This recipe is intense and wonderful, with or without the hint of jalapenos!  Try using it as a spread with cream cheese on crackers as an appetizer!

Recipe

4 cups organic sugar

4 cups fresh raspberries

2-4 jalapenos, chopped and seeded ( I used 2 and it turned out mild)

Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes.  (Warm sugar dissolves better)

Place berries in a large stainless steel or enamel saucepan.  Bring to a full boil over high heat, mashing the berries with a potato masher as they heat.  Boil hard for 1 minute, stirring constantly.

Add warm sugar, return to a boil and boil until mixture will form a ge, about 5 – 10 minutes.

Ladle into hot jars and process for 10 minutes.

Perfect Scrambled Eggs with Homemade Sweet Chili Sauce

Perfect Scrambled Eggs with Homemade Sweet Chili Sauce

My mom used to make this chili sauce for us as kids.  The jar was empty in one sitting!  This recipe is so good on scrambled eggs!  Here is the recipe for both the eggs and chili sauce!

Perfect Scrambled Eggs

2 fresh eggs

sea salt

fresh ground black pepper

homemade onion powder

2-3 tbsp. shredded mozzarella cheese

In a medium frying pan sprayed with Pam, crack eggs over medium high heat.  Sprinkle a pinch of sea salt and freshly ground black pepper.  Add a pinch or two of onion powder and the cheese.  Stir gently with a fork and serve once thoroughly cooked.  Serve with sweet chili sauce.

 

Sweet Chili Sauce

25 large tomaotoes diced (blanch with skin removed first)

4-6 large onions

4 large green bell peppers, chopped

2 jalapeno peppers, chopped with seeds removed

1.5 oz. jar of McCormick’s Pickling Spice wrapped in cheese cloth and tied with string

2 cups apple cider vinegar

3 cups sugar

2 tbsp. sea salt

Add all ingredients into a large stainless steel pot.  Cook down to a good consistency until it has thickened to about half in volume.  Put in jars no bigger than a pint jar.  Process for 10 minutes in caner.