Wednesday, March 31, 2010

Veggie-addict food for thought: Community-Supported Agriculture

One of AtV's favorite blogs to frequent for eco-inspiration is The Casual Vegan. A recent post of their's not only got us really excited about the upcoming Farmer's Market season, but it's also a lovely reminder (complete with Kristin's beautiful photographs) of how important it is to support your local community farm.

"The farmers’ markets are opening up next month and I’m really looking forward to not only mingling with the veggie-eaters and growers of the community, but also having access to the wide range of plants available as the local growing season progresses...(read more of The Casual Vegan's post...)


For tips on finding your local Famer's Market, as well as local community Farms in your area check out Local Harvest.

Also check out this great post from The Lone Star Plate focusing on how powerful it can be to know what products are made and packaged locally in your area.

Friday, March 19, 2010

Tribute Recipe: Sweet Dill Mustard Sauce

Happy-happy Friday!

This recipe goes out to our very crafty friend Rachel at One Pretty Thing. Not only is Rachel very inspiring in the craft world, she is totally apart of the Veggie Addict club and just an all around neat and loveable person. Originally this was meant to be “Asparagus with Sweet Dill Mustard Sauce”, but upon perfecting the sauce we found that it just went SO well with SO many other things….Asparagus of course is still on that list though.
To Rachel – thank you so much for your friendship and support. May your Asparagus always be fresh!

Sweet Dill Mustard Sauce
1/2 c Grape seed Oil
4 heaping tbsp Dijon Mustard (mine consisted of only: Apple Cider Vinegar/Mustard Seed/Sea Salt)
2 to 3 heaping tbsp Medjool date paste (or liquid sweetener of your choice, to taste)
3 heaping tsp dried Dill Weed
2 pinches Lemon Pepper
2 pinches dried Chives
1 pinch Turmeric
1/2 c Water
Sea Salt to taste

Combine the above ingredients in a bowl and whisk very-very well. You can also opt to mix the ingredients in your food processor or high powered blender if you’d like. Store in an air tight container in the frige.
Seen here with thinly slice Pear and Aged Monsterella Parm Cheeze
Enjoy this sauce with fresh sliced Apple, Pear, Cucumber. Fresh Asparagus, and just about anything else you can think of.

Sarahfae - AtV

Coming soon: the bestist raw Mac n' Cheeze you never thought possible...

Wednesday, March 17, 2010

Retro to Raw: Cabbage n’ Pear Salad with Walnut crumble and Creamy French dressing

Part of this recipe is a tribute to Nikki over at Yummy Raw Kitchen. And Her recent post regarding Salad Dressing...oh how we love salad dressing! The following dressing in particular just so happends to be a new favorite, and has currently been dubbed AtV's "best salad dressing ever" (in our kitchen at least).
 The other part of this recipe is the kick off to a specific type of post you’ll be seeing more frequently on AtV:

“Retro to Raw”, is when I (Sarahfaé) will take a recipe from one of my many beloved Vintage Cookbooks, and adapt/translate it to Vegan and Raw. Sometimes the recipe will only be slightly tweaked and other times the recipe might have you on the edge of your seat wondering “what the heck is going to happen?” (I hope at least).
The Modern Encyclopedia of Cooking (vol. 1 & 2) New Revised Edition is chock full of so much wonderful and inspiring information, specifically it’s thoughtful section devoted to Salads and Salad Dressings (found in volume 2).
In today’s recipe I converted two things – the Salad which originally began as a simple Red Cabbage Salad with Walnuts and (gulp) Beef, and the French dressing that was originally very simple – so that was fixed too. Hope you enjoy! And Happy St. Patrick’s Day!
Cabbage n’ Pear Salad with Walnut crumble and Creamy French dressing

For the Salad in a large bowl combine the following:
1 medium sized Purple Cabbage - thinly sliced/shredded, not chopped
½ medium sized Onion – very thinly sliced, not chopped
4 or five stalks of Celery – cut very thin on the bias
1 or 2 ripe Pears – thinly sliced

In another small bowl combine the following:
½ c Walnuts chopped very well, into a crumble
1 tbsp nutritional yeast
1 tsp onion powder
Dash of S&P
Mix well and set aside in a small container. Add to each individual salad as they are prepared.
Creamy French dressingcombine the following in either a mixing bowl or glass jar with a lid:
½ c Extra Virgin Olive Oil
1/3 c apple Cider Vinegar
2 pinches dried Tarragon
2 pinches dry Mustard powder
2 tsp Onion powder
½ tsp Paprika
Sea salt to taste
2 pinches Lemon pepper
2 tsp Medjool date paste – or a dash of sweetener of your choice
1 tbsp Nutritional yeast
Mix-mix/Shake-shake the above ingredients very well and enjoy!
Makes roughly ¾ cup of dressing.

Sarahfae - AtV

Coming soon: Asparagus with Sweet Dill Mustard sauce:

Tuesday, March 16, 2010

Mini Tart Apple Tarts: a tribute recipe

Hi! I hope you're all having a lovely week so far. Things in AtV-land have been busy, as we're taking a look at revamping our Mission Statement (less is more), as well as restructuring the look of things around here.

One thing that's heavy on our mind as of late is how many awesome and inspiring plant based food blogs are out there, and how many really wonderful people are behind them. It’s SO exciting!! So without further ado, the following recipe is the first of many Tributes that we hope you’ll look forward to seeing on AtV…
Mini Tart Apple Tarts
For Greg and Kristen over at The Casual Vegan.
Their love of good food, green living, and ever growing awareness of the vegan and not-so-vegan world around them is nothing shy of inspiring, as well as educational. We dedicate this recipe to you and your beautiful soon to be born baby.

Step 1 – The Crust:
1 c Walnuts
¾ c Cashews
½ c Ground Flax
½ c Shredded unsweetened Coconut (or can sub with Ground Flax)
3 Medjool Dates (soaked in warm water for 5-10 minutes)
2-3 pinches Sea Salt

Combine the above ingredients in Food processor and puree until mixture is evenly broken down, stopping to scrape down the side of food processor two or three times. The Crust will be slightly crumbly and oily – this is perfectly normal.

Scoop roughly 2 tbsp (maybe a little bit more) of the crust mixture into each Muffin Tin compartment. Using your fingers press the crust into the tin leaving about a half of an inch space from the top of the crust to the top of the muffin compartment (see above picture for example). Place the Muffin Tin into the freezer to chill. Now onto step Two: The Filling!


Step 2 – The Tart Filling:
3 Tart Apples shredded or finely sliced and chopped. I usually go for Braeburn Apples because they’re such a lovely balance between sweet and tart, and they’re almost always on sale at my local Natural Foods store. In a mixing bowl place the shredded Apples and add to it:
2 Tbsp Lemon Juice
1 tsp Vanilla
Pinch of Cinnamon
4 (heaping) Tbsp Medjool Date paste
3 tbsp Softened Coconut Butter (soften by placing in an air tight plastic baggy and submerging in very warm water for about 10 minutes) *The Coconut Butter is optional, but really helps in firming up the tart filling. If youopt to not use it but would still like a firm tart then simply chill the tarts longer in the freezer.
Mix the above very well and go get your tart crust from the freezer! Go!


Now unless you have 10-12 hungry people ready to eat these wonderful treats then you’re not going to want to fill each tart crust right away. In my case when I first made these they were a breakfast treat/surprise for three teenage ladies. Later on they were also apart of a “drive-by-fooding” for two good friends of mine.
Back to my original point…oh yes, so the trick is to fill the crusts as you want to eat them, and store the remaining empty crusts in the freezer. After you’ve filled your tart crust with the yummy Apple filling place the tarts back in the freezer for roughly 20 minutes so the tarts can firm a bit.
Top them with fresh Strawberries and a simple sweet icing:
¼ c Cashews
5 Medjool dates
1 tbsp Lemon juice (or any liquid sweetener to taste)
1 tsp Vanilla
¾ c Water
Process for roughly 3-5 minutes, and drizzle over your Tart Apple Tarts

Hope you enjoy!!

Sarahfae - AtV

P.S. Stay tuned for a yummy St. Patricks Day Salad recipe...

...and much much more! This week is gonna be a busy one.