Monthly Archives: July 2012

Summer Squash Bake

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Remember my little trip to my brothers farm?  Well since I was such a hard little worker ;-) , he sent me home a HUGE box of produce, mostly consisting of squash.  It’s a good thing I LOOOOVE squash, because I have been eating it for about a week!  Since our tomato plants have been off-the-hook this season, I decided to try a baked dish with the two.  Topped with a vegan “cheese”, it was DE-lish!

You will need:

  • Several Squash – I used a mix of green and yellow – 3 small green zucchini and 3 small round yellow squash
  • About 2 cups sliced tomatoes – I used about 10 ranging from very small to 2 medium
  • 2 tablespoons olive oil (or as much as necessary to evenly coat veggies)
  • 1 tablespoon basil
  • salt & pepper

For “cheese” topping you will need:

  • 1/4 cup chopped walnuts
  • 1 tablespoon nutritional yeast
  • teaspoon coconut oil
  • salt

First prepare the “cheese”.  Heat the coconut oil and toast the walnuts for a few minutes.  In a food processor, combine the walnuts, nutritional yeast, and a few pinches of salt. Pulse until well combines and crumbly.  I doubled the recipe but had a good amount leftover.

Pre-heat over to 350.  Thinly slice all the veggies, about 1/4 inch thick.  In a bowl, toss veggies, olive oil, basil, and a few pinches of salt and pepper.  Spread veggies out in a baking dish, slightly overlapping.  Bake for 20 minutes, remove and top with “cheese” mixture.  Bake for another 10-12 minutes.  Remove, serve, and enjoy!!

Do you love squash as much as I do?  How do you usually prepare it?

Snaps!

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Hello Hello!!

Can’t believe it’s almost the end of July, this summer is flying by!!  I spent the past week up in Sebastopol, CA visiting my brother on his farm.  It’s so awesome and I am so proud of him for pursuing his dream!!  He’s got his first CSA starting and soon into restaurants.  Way to go little bro:-)

Even though we worked hard on the farm, we took plenty of time to enjoy the town.  Yoga and workouts outdoors, and plenty of eating out…tasting some of the great food from wine country.  I highly recommend Underwood.   Great food and drinks.   I’ll be back soon with some yummy foodie posts and some helpful herbal posts :-)

Here are some snaps of the trip, enjoy!

Tomatoes

 

My brother, the beekeeper

Me, just doing some work

Some fresh produce from the farm!

Fresh camomile

San Francisco!

 

Red Velvet Cupcakes!

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Helloooooo Friday, Friday the 13th!!!  It’s uncharacteristically gloomy and stormy here is Southern California.  Perfect for this day.  All I want to do is curl up and watch some scary movies, which would no doubt keep me up all night (I’m a huge baby).  Might have to save that until the sun goes down and I have my dog to protect me. Until then, I’m finishing up some work, organizing, and packing for my week-long trip to the Bay Area.  I.CAN’T.WAIT.  I’ll be helping on my brother’s farm, doing a little wine tasting in Sonoma/Russian River, and visiting with old friends in San Francisco.  Seriously, can’t wait until Monday :-)

I decided to whip up some treats for my boys at work, and what better than Red Velvet cupcakes for Friday the 13th?  These were so easy, only use one bowl, and they are Vegan!  Woop!

Vegan Red Velvet Cupcakes with “Cream Cheese” Frosting

(Adapted from: The Cake Merchant)

You will need:

  • 1 Tablespoon ground flax mixed with 3 tablespoons warm water
  • 1/2 cup non dairy milk mixed with 1 tablespoon fresh lemon
  • 1 1/4 cups unbleached whole wheat all-purpose flour
  • 1/2 cup sugar
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 Tablespoons melted coconut oil
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • several drops red food coloring , add until reach desired color

“Cream Cheese” Frosting:

  • 1 1/2 cups powdered sugar, sifted lightly to remove any lumps
  • 1 (8-ounce) package vegan cream cheese, at room temperature – I use Tofutti
  • 1/2 cup vegan butter – I use Earth Balance unsalted
  • 1/2 tablespoon vanilla extract

Directions:

  • Pre-heat oven to 350 F
  • In 2 small bowls, mix ground flax and water in one, and non dairy milk and lemon in the other.  Set aside to develop.
  • In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt.  With a hand mixer, blend in coconut oil, almond milk, vanilla, and vinegar on slow for a minute and then high for a few minutes.  Blend in red coloring on high.
  • Spoon into cupcake tins.
  • Bake for 18-20 minutes, until toothpick inserted comes out clean.
  • While baking, prepare frosting.  Beat “cream cheese” and “butter” until fluffy.  Slowly add sugar and vanilla.  Beat for a couple of minutes.
  • When cupcakes are completely cooled, frost.
  • Enjoy!!!

 

Black Bean Burgers

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I was heading over to a friend’s house the other day for a BBQ and was told there was only going to be chicken and carne asada.  I’m use to these situations now (no vegan friendly options) so I usually just bring over something easy to make for myself.  I was low on time so I popped into Trader Joes and grabbed a veggie burger to grill.  TERRIBLE choice.  I love veggie/bean burgers, but they have to be fresh.  I have yet to taste a descent store-bought one.  They just taste like cardboard.

So now I’m on a little mission to make some good vegan burgers.  My first attempt several weeks ago was a fail.  Last night however, was much tastier >>and actually held together, ha<<.  It even got the approval of my meat-eating man…approval meaning he ate two!!

You will Need:

  • 1 Tablespoon ground flax mixed with 3 tablespoons of warm water
  • 1/2 yellow onion, chopped
  • 1 jalapeno, seeded and chopped
  • 3 garlic cloves, chopped
  • 1 (15 oz ounce) can organic, no salt added black beans, drained
  • 1/2 cup plus rolled oats
  • 2 teaspoons cumin
  • 1 tsp Worcestershire sauce
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/3 cup plain breadcrumbs
  • 1/2 can of organic corn, drained

Black Bean Burgers:

  • Pre-heat oven to 400 and grease wire oven rack.  Place over baking sheet.
  • Mix the ground flax and water.  Set aside.
  • In a food processor, pulse onion, jalapeno, and garlic, about 8 times.
  • Add black beans, oats, cumin, Worcestershire sauce, peppers, salt and flax mix.  Pulse about 10 times, stopping to hand mix it up and scrape down sides.  Should look like chunky bean dip.
  • Move to bowl and hand mix in breadcrumbs and corn.
  • Refrigerate for about 20 minutes (good time to get toppings prepared)
  • Roll bean mixture into patties, should form about 6.
  • Place on wire rack and cook for about 20 minutes, flipping halfway through.
  • Place between buns, wrapped in lettuce, however you like it.  Top with veggie yummies, avocado, tomato, lettuce, onion…Enjoy

These burgers offer good protein from the beans and are loaded with fiber from the corn, oats, and flax.

What’s your favorite thing to grill?

Snaps!

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I mentioned how this summer has been super busy, and there is no sign of slowing down any time soon…

I thought a little snaps recap would help get me in the mood to do some fun posts.  So for now, here’s a little of what has been going on.

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Another trip to San Francisco, visiting my brother and friends

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My patriotic pup

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Celebrating a good friends wedding

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OPI nails “I only drink champagne” with champagne heading to the weddingImageNew piece from Jewel Mint

 

That’s all for now!  Be back soon with some yummy posts <3