Wednesday, June 30, 2010

Leftover Week: Spinach & Grape Salad

Here's a simple refreshing salad that was a perfect lunchtime meal this afternoon.
Spinach & Grape Salad
It goes something like this:
1 - 2 c Spinach leaves (or a big ol' handful)
1 c seedless Green Grapes - sliced in half
1/4 small Red Onion - sliced lengthwise/thin
1/2 c Cucumber - sliced in thin rounds and then quartered
1/2 c Walnuts - chopped
1 Avocado - cubed
 Toss your salad ingredients with a dash of Salt & Pepper and enjoy as-is, or with a simple Sweet Mustard dressing (following the below photo)
Simple Sweet Mustard Dressing (for two)
2 heaping Tbsp Creamy Dijon Mustard
2 Tbsp Coconut Nectar //or// 2 Tbsp Medjool Date paste + tsp Lemon
4 Tbsp Water
Cracked Black Pepper to taste
Wisk the above ingredients together and mix into your Spinach & Grape Salad.
I hope everyone is enjoying their week so far! 
I'll be fairly busy over the next few days with food prep for an upcoming event this Saturday (AtV's big local debut!!). I'll do my best to check in throughout the "Food Marathon Madness", and hopefully share a recipe or two. Wish me luck - I need it!


Sunday, June 27, 2010

Leftover Week: Creamy Tomato-Veggie Bisque

This soup may require supervision while eating, due to it's dangerous levels of tastiness. Please eat at your own risk. Alright, with that out of the way...
I have to admit that I did not plan what happened in my high speed blender last night. I blame it completely on food fate, and I am so glad that I decided to write it down too! You might remember me mentioning in a recent post that one of my most favorite soups from my pre-AtV days is Split Pea. Well, my other favorite soup is Tomato Bisque. Back in the day I made a wicked Tomato Bisque with the perfect hint of spice, and of course (like my Split Pea soup) I'd almost always make an enormous batch so I could eat it for days on end. I got no shame people!! It was with no intention but to use up some leftover veggies that I happened to recreate this beloved soup, with an AtV twist. I was so surprised I could hardly stand it! So I sat down, and ate two bowls.
Creamy Tomato-Veggie Bisque
Makes 2-3 Servings. See below for specific Water measurements for Food Processor & Blender
1 c Cherry Tomatoes - sliced in half and packed
7 Sun-dried Tomatoes - soaked in warm water for 10 minutes or until soft
1/2 c Cashews - soaked 2 hours
1/2 c Celery - chopped
1/4 c Bell Pepper - chopped
1/4 c Zucchini - peeled & chopped
**2 Tbsp of your favorite Pesto
1 clove Garlic
4 Tbsp Apple Cider Vinegar
2 heaping Tbsp Medjool Date paste //or// 4 Medjool Dates soaked in warm water fro 10 minutes
Water: Food Processor --- 1/2 to 3/4 c
Water : High Speed Blender --- 1 c 
Puree all of the ingredients for 10 minutes in Food Processor, until smooth and creamy
Puree all of the ingredients for 3 to 5 minutes on High Speed Blender on high, until creamy and warm
Add to your pureed soup:
1 tsp Onion powder
1 tsp Oregano dried
1/2 tsp Celery Seed ground
1/2 tsp Lemon Pepper
Cayenne to taste
Sea Salt to taste (you really don't need to add any!)
Look at that messy bowl!
Enjoy your soup plain, or add some fresh chopped veggies. In my bowl I added fresh Corn, Avocado, diced Red Onion and Bell Pepper.


Friday, June 25, 2010

Leftover Week: Raspberry-Banana-Almond butter & Cinnamon Smoothie

Happy Friday evening!
I may have overindulged in some extra sleep this morning, but after this busy week I know I deserved it. Plus, I don't know if anyone out there can relate, but it's pretty damn difficult to get out of bed when you've got two torturously adorable pups vying for your snuggle time.
Anywho --- after my late morning workout I was craving a smoothie, but I also wanted to spoon unladylike amounts of Almond butter with Cinnamon into my mouth I decided to compromise and bring both of those things together. Here's what happened:
Raspberry Banana Almond butter & Cinnamon Smoothie
 Into your blender combine the following:
1 small container of Raspberries (roughly 1 cup)
2 Bananas
4 Tbsp Almond Butter
1 tsp Cinnamon
4 Medjool dates (soaked in warm water for 10 minutes)
1 Tbsp Lemon Juice
2 c Ice
Water - as much as you'd like. 
Puree, sprinkle with Cinnamon and enjoy!
My smoothie - before I  topped it off with Cinnamon

Sarahfae - AtV

Thursday, June 24, 2010

Leftover Week: Cottage Apple Salad

Due to a current home wireless problem (or lack there of) this evening AtV is coming to you from a remote location; 
A cozy local coffee shoppe, sipping on a mug of warm tea, live jazz quartet playing in the background, and Mr. AtV sitting across the table from me. This wasn't a planned event, but it's turning out to be really relaxing and fun! I may just have to make this a Thursday night tradition. Maybe I can even convince the hubby to do a little soft-shoe with me...right now the quartet is jamming OUT to "Love for Sale". I am a serious nerd for this kind of music.
Okay, back to the real point of this post...
Here's a little something I had for dinner tonight. While it is very similar to many things you've already seen here, the Apple in this recipe is such a rock star, making for a savory and filling dish that was gone within minutes.
Cottage Apple Salad
Step 1. Assembling your salad:
1/2 Apple - chopped (I used Braeburn because their flavor is sweet with the perfect hint tart)
1/4 medium Red Onion - chopped
1 Celery stalk - chopped
1/2 small Green Bell Pepper - chopped
Place these ingredients into a mixing bowl and set aside
Step 2. Preparing your Cottage Cheeze mixture:
Half of a Batch of Caraway Cottage Cheese
3 Tbsp Water
1 tsp Dijon Mustard
1 tsp Nutritional yeast
Black Pepper to taste
Mix these ingredients together in a small mixing bowl.
Add your Cottage Cheeze to the bowl containing your Apple/Veggie mixture. Toss evenly. Enjoy as is, or pile it on top of a bed of your favorite greens. 

Happy Thursday night everyone!


Wednesday, June 23, 2010

Retro to Raw/Tribute Recipe: Corn Chowder

First of all, I have to dedicate this recipe to my awesome friend Mark who recently got me thinking about Chowder; asking how I would prepare it - Addicted to Veggies style of course. So thank you Markie-poo! You rock!
Second - I'd like to give a shout out to my favorite Cookbook Author Meta Givens for helping me with this dish, since I've never actually made 'real' Chowder before. Not to mention I can't remember the last time I've even tried the creamy hearty soup. Meta's Modern Encyclopedia of Cooking (volumes I & II) will forever be my go-to books for recipe help and inspiration.
You can prepare this chowder in either a food processor or high-speed blender. In this recipe I will specify the correct amount of water for both methods of pureeing. This recipe yields roughly 2 - 3 servings. Also - while there are 3 steps in this recipe, please don't be intimidated! They are all very simple and easy.
Corn Chowder
Step 1. Plain Chowder
1 c Macadamia Nuts
1 c Zucchini - peeled and chopped
1/2 c Corn (you can use fresh or frozen)
1/4 c Mushroom (Crimini or Shiitake) - chopped
1 tsp Apple Cider Vinegar
Sea Salt to taste
High Speed Blender: 1 c Water
Food Processor: 1/2 to 3/4 c Water
In your high speed blender or food processor  puree the above ingredients until whipped and creamy --- 
Food Processor puree time: 2-3 minutes. Stopping to scrape down the sides as needed. Add 1/2 c water first, and 1/4 c more water if needed. Puree an additional 2-3 minutes until very creamy.
High Speed Blender time: 2-3 minutes on high, until creamy and hot.
Step 2. Flavoring the Plain Chowder:
1 Tbsp Onion powder
1 tsp Kelp Granules
1 tsp Ground Celery Seed
1 tsp dried Parsley
Black Pepper to taste
Add all of the above into your food processor or high speed blender (with the Plain Chowder) and pulse 5 to 10 times until evenly mixed. 
Step 3. Chowder Ingredients:
1 c Corn 
1/4 c Celery - chopped well
1/4 c Carrot - chopped well
Toss in a bowl with a dash of Sea Salt and cracked Black Pepper. You can opt to heat these ingredients in your dehydrator if you'd like.
Mix your Chowder AND ingredients together, and serve with a dash of Kelp Granules. Ohmydearsweetgoodness...this is GOOD. I really hope you guys try this one!
Cheers to yummy eating!


Tuesday, June 22, 2010

AtV Personal Update: Busy Busy!

I had every intention to update yesterday, but boy-oh-boy have I been busy! So here’s the exciting haps:
Addicted to Veggies has booked its very first real live food gig!
I get to present a table of my very own finger foods at an Art event, taking place in a very well known local
Historic Inn that coincidentally has just reopened after 6 years of being dormant.

What does this mean?
Well for one, I’ll be fairly busy over the next two weeks trying out new things, like “Dessert Bites”. The sad news is that the “Weekly Veggie” will be on hiatus until after July 3rd.
There is good news too though!
While I’m working on new food for the Art event I’ll be doing “Leftover Week” in the meantime. I also plan
on revisiting some older recipes and updating them (Caraway Cottage Cheeze - version 2.0?).

I’m so happy to share this exciting new event with you all (including the recipes too)!
In addition to taking on new challenges I’ll be leaving my day job at the end of this month, and will be
working full time from home. This means you’ll be seeing a lot more of me online, and maybe even hearing
from me via snail mail too! I’m so looking forward to strengthening my web presence and getting to know all
of you a lot better. In the mean time please keep commenting! I love to hear from you guys. This fuels my
happiness, as well as my desire to create and share recipes.
Let me know what you’d like to see more of. What your favorite dessert or main course is. Or if there is a
recipe you’d like for me to “have a go at”.
I can’t wait to hear from you!

Also - don’t forget to check out the most recent “Weekly Veggie” foods:


Sunday, June 20, 2010

Weekly Veggie: Rustic Pea Salad

How about one more recipe before the sun sets on this sunny day and very busy day in "Weekly Veggie" land...
This Salad was a part of my Father's Day outdoor BBQ bash - and it was a hit!
Rustic Pea Salad - with Cauliflower & Broccoli
Step 1. Salad Components:
2 c Peas 
2 c Cauliflower - chopped small
2 c Broccoli - chopped small
 --- set aside your salad components in a mixing bowl.
Step 2. Salad Sauce:
(This sauce resembles my Caraway Cottage Cheeze, slightly tweaked)
1 c Zucchini - peeled and cubed
1 c Macadamia nuts
4 Tbsp Dijon Mustard
1 Tbsp Lemon juice
2 Tbsp Nutritional Yeast
2 tsp dried Dill weed
2 tsp Ground Caraway seed
1 tsp Garlic Granules
2 tsp (heaping) Medjool Date paste
Sea Salt & Black Pepper to taste
1/2 c Water
---Puree the above ingredients until creamy. Add the sauce to your Salad components and toss/mix evenly.
I'm a little bummed that I didn't get as much done as I would've liked (recipe-wise) with this week's "Weekly Veggie". I seemed to have a lot more kitchen "fails" then usual, hence the lack of activity on the recipe front. But it's okay --- the next two weeks are going to be very exciting, and I'll be making an announcement tomorrow on what you can expect to see and read about. I hope you've all had a wonderful weekend/Father's day, and thank you SO much for stopping by!

Sarahfae - AtV

Friday, June 18, 2010

Weekly Veggie: Strawberry n' Pea Compote

Another Compote? Yes... it's true.
I hope this doesn't bore you too much, and I promise it's totally worth trying.
Have it in place of a salad dressing, on top of pasta, with cheeze, stuff it into cucumber, zucchini, or even mushroom. It's versatile, I swear! Oh, and it's also very easy to make.
Strawberry n' Pea Compote
1 c Strawberries - chopped
1 c Peas (in pod)
1/2 c Red Onion - chopped
1/2 c Green Bell Pepper - chopped
1 Tbsp Balsamic vinegar //or// Apple Cider vinegar
1/2 tsp Lemon Pepper
Optional: one or two pinches of Sea Salt 
Pulse the above ingredients in food processor until evenly minced - be careful not to puree this, you don't want a smoothie. You can also opt to hand mince the ingredients if you don't have a food processor.
In photo: Strawberry n' Pea Compote on top of Cucumber, paired with Avocado and Caraway Cottage Cheeze.


Thursday, June 17, 2010

Weekly Veggie: Snapped Pea Soup

I have always been a huge fan of split pea soup. 
In the past I was known to make enormous batches of the stuff and eat it for breakfast, lunch and dinner. Shamelessly. Even though those days are gone, I still think fondly of my favorite soup. So today I decided to try re-making this beloved dish, with my own personal twist of course. The result was a fresh simple soup, full of flavor, and so completely satisfying. I hope you agree!
Snapped Pea Soup
Even though this recipe calls for fresh Snap Peas you can totally substitute frozen green peas if you'd like! 

1 c Snap Peas - still in pod 
1/2 c Zucchini - peeled and shredded
1/4 c Cashews
1/4 c Avocado (roughly half of one)
2 Tbsp Coconut Aminos //or// 1 tsp Nama Shoyu (Tamari)
1 Tbsp Elephant Garlic - minced //or// 1 tsp Garlic Granules
1 Tbsp Nutritional yeast
1 tsp ground Cumin
1 tsp Onion powder
1/2 tsp ground Celery Seed
Sea Salt & Pepper to taste
Food Processor: 3/4 c Water //or// Vitamix: 1 & 1/4 c Water
Combine the above ingredients in either food processor or high speed blender (using the appropriate amount of water noted above). Puree until very smooth and creamy. Garnish with extra Cumin and Pepper.


Tuesday, June 15, 2010

Weekly Veggie: Peachy Pea Compote in Cucumber Boats

This one is so simple, so quick, and so fresh! Oh yes - this is also another perfect Summertime food too. If you make a double batch then you could also present it as an appetizer to any outdoor potluck/picnic, including your own! I think I'll be making this as a side dish for our Father's day bash this weekend...hopefully the omnivorous family will approve.
Peachy Pea Compote in Cucumber Boats
Step 1. Compote:
2 Peaches - peeled and chopped very well (this adds up to roughly 1/2 cup)
3/4 to 1 c Snap Peas - chopped very well (pod included)
2 to 3 Tbsp Onion - minced
1 tsp Medjool Date Paste 
Mix the above ingredients very well - set aside.
Step 2. Cucumber Boat:
1 large Cucumber - peeled
Slice Cucumber into 1/2 inch rounds
Hollow out 3/4 of the Cucumber seeds/inside
Make sure to leave a bottom to your Cucumber round - otherwise your filling will fall out when you pick it up!
Stuff the Peachy Pea Compote into the Cucumber rounds and top with either:
A dash of Sea Salt & Lemon Pepper
On a silly side note:
 Depending on the time of day that I make a recipe, I'll often scamper throughout my house (and backyard) trying to take a decent photo of my plate using natural lighting. This will all change eventually, when I trade my little point-and-shoot in for a more serious "big girl" camera. 
In the back ground of this photo you can see one of my furry pals Elmer. He usually acts as my shadow while I'm "searching for good lighting"...hoping (I'm sure) that a veggie will fall off of my plate. Not this time buddy.


Monday, June 14, 2010

And the next "Weekly Veggie" is...

Snap Peas! 
With a guest appearance by: Elephant Garlic.
All brought to you by my local Farmer's Market. 
Also --- don't forget to check out these yummy recipes from the last "Weekly Veggie":

Hope you are all having a lovely evening. I'll be back here tomorrow afternoon with something fun and hopefully yummy too!


Saturday, June 12, 2010

Weekly Veggie: BBQ & Buffalo Shiitake Mushrooms - plus Bonus Recipe!

 I'm really excited to share the following recipes because they're the perfect outdoor party foods! I'm also happy to report that while I type this, for the first time this year I'm sitting outside on my patio without a sweater or jacket on. It finally feels like Summer has made it's way to my cloudy little Pacific Northwest town. 
There's two ways you can prepare your Mushrooms by using these sauces:
Version 1. Baste your Mushrooms (top and bottom) and dehydrate for 1-2 hours. This will intensify the flavors of the sauce and also firm up your mushrooms slightly.
 Version 2. Baste your Mushrooms (top and bottom), store in an air tight container in your fridge overnight so the Mushrooms can marinade in the sauce.

BBQ Sauce
1/4 c Extra Virgin Olive Oil
4 Tbsp Coconut Aminos //or// 2 tsp Nama Shoyu
1 Tbsp Lemon 
1 Tbsp Apple Cider Vinegar
2 tsp Onion powder
1/2 tsp Garlic Granules
1/2 to 1 tsp Cumin
1/2 tsp Paprika
pinch Lemon Pepper
1 tsp Nutritional yeast
*2 (heaping) Tbsp Medjool date paste //or// 4 to 5 Medjool dates (soaked in warm water for 10 minutes)
Cayenne to taste
Mix/Puree ingredients until smooth. 
'Buffalo' Sauce
1/2 c Tomato - seeded and chopped
1/4 c Extra Virgin Olive Oil
4 Tbsp Coconut Vinegar //or// Apple Cider Vinegar
3 Tbsp Coconut Aminos //or// 1 Tbsp Nama Shoyu
1 Tbsp Lemon juice
1 Tbsp Nutritional yeast
2 tsp Onion powder
1 tsp Garlic Granules
1 tsp Paprika
1 tsp cracked Black Pepper
1 tsp Cayenne (or to taste)
Sea Salt to taste
Puree ingredients together until smooth. 
Cool Cucumber Dip
1 c Cucumbers - chopped
1/2 c Macadamia Nuts //or// 1/2 c Cashews - soaked in warm water for 2 hours
1 Tbsp Apple Cider Vinegar
1 tsp Lemon Juice
1 tsp dried Parsley
1/4 tsp Garlic Granules
1/2 tsp Onion powder
Sea Salt & Pepper to taste
1/4 c Water
Process the above ingredients until very smooth. 
For a Chunky Cucumber dip:
After mixture has been pureed add to the food processor:
1/4 c Cucumber - chopped
Pulse 4 to 5 times, leaving the Cucumber slightly chunky in the dip. 


Weekly Veggie: Savory Fava Bean 'Crostini' with Garlic 'Creme Fraiche'

Savory Fava Bean 'Crostini' with Garlic Creme Fraiche - three ways

I have to give a big Thank You to Local Lemons for this beautiful post that inspired me to make the following recipe. 
 Here's my play on the very well known Crostini. Living with a gluten intolerance, I'm always thinking of food that can fool my palate and satisfy my cravings for bread at the same time. This is definitely one of those dishes, and I'm happy to report that my taste-testers agree. No matter how you serve this, and even if you opt to not use the Garlic Creme Fresh, the Savory Fava Bean Tapenade alone (or paired with sprouted Quinoa as a sort of 'Tabbouleh') is a yummy success. 
Step 1. Savory Fava Bean Tapenade
1 c Fava beans raw 
1 c Red Bell pepper - chopped
1 c White Onion - chopped
1/2 c Celery - chopped
Pulse/chop the above ingredients evenly and transfer to a mixing bowl
Add to the Tapenade:
1/4 c Olives //or// Capers - hand chopped
9 to 10 dried Apricots - chopped
Mix the Olives/Capers, and Apricot into the Fava mixture. 
Step 2. Make 1 batch of Garlic 'Creme' Fraiche
Step 3. Assemble your 'Crostini', 1 or all 3 different ways:
Dehydrated Shiitake Mushroom top
Dollup of Garlic Creme Fraiche
Top it off with Savory Fava bean Tapenade
Thinly sliced Cucumber (sliced on the bias)
Dollup if Garlic Creme Fraiche
Savory Fava bean Tapenade
Rosemary Garlic bread from this post
Savory Fava bean Tapenade
Sea Salt and Pepper to taste
Tasty Eating and Happy Saturday to you all!

Weekly Veggie: Garlic 'Creme Fraiche' & Shiitake Alfredo Sauce

Those of you who love Creamy sauces and dips - this one is for you!
In this post you will find:
One recipe for Plain 'Creme' that converts into the two following Creme based recipes:
Shiitake Alfredo Sauce

Garlic 'Creme Fraiche'

Plain 'Creme' Recipe
(Be sure to Half this recipe if you plan on ONLY making the Creme Fraiche //or// Alfredo sauce - otherwise you'll have a lot of left overs. This can be a good or a bad thing.)
1 c Zucchini - peeled and choppped
1 c Macadamia nuts
2 Tbsp Lemon Juice
1 heaping tsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 Tbsp Medjool date paste //or// 2 Medjool dates
1/2 tsp Sea Salt
1/4 c Water
Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

Shiitake Alfredo Sauce
(While this recipe calls for Shiitake you can opt to use Crimini mushrooms if you'd prefer.)
1 c Plain Creme 
1/4 c Zucchini - chopped and peeled
1 Tbsp Nutritional yeast
1 tsp Lemon juice
1/2 tsp Garlic Granules
1 tsp Onion powder
1 tsp Parsley - dried
1/2 tsp Lemon Pepper
Sea Salt to taste
1/4 Water (add very slowly to Creme, you may not want to use all of the water if you prefer a thick sauce)
Puree the above ingredients until smooth
Add to the sauce:
2 to 3 big handfuls of crumbled dehydrated Shiitake Mushroom 
Pulse the crumbled mushroom into the sauce, making sure to not puree it (you want the mushroom crumbles intact trust me!)
Here's the catch with this sauce: The longer you let it sit/chill in the fridge the more the mushroom flavor comes through. If you're the patient type I encourage you to let this sauce sit in the fridge for at least an hour before eating it. Overnight is even better!
Enjoy this as a dip for veggies, or pour it over your favorite "pasta". My favorite way to serve this sauce (seen in the photo above) is to pair it with spiral cut Zucchini, Red Bell Pepper, and Onion. I toss all of the veggies into the dehydrator for about 1 hour. This warms them through and really works well as a pasta fake-out.

Garlic 'Creme Fraische'
1 c of Plain Creme (recipe above)
1/4 c Macadamia nuts //or// Cashews - soaked for 2 hours in warm water
1 tsp Garlic granules //or// 1 small Garlic clove
1 tsp Chives - dried
1/2 tsp Lemon Pepper
Sea Salt to taste
Puree for 5 to 6 minutes until whipped and very smooth.

Cheers to yummy eating!
Sarahfae - AtV

Weekly Veggie teaser (so much for "precious times sake")

Top to bottom: 
Buffalo & BBQ Shiitake Mushrooms with Cool Cucumber dip
Creamy Shiitake Alfredo
 Savory Fava bean Crustini with Garlic 'Creme Fresh' - served three ways

So I had aspirations to do more this week, but in spite of those good intentions I wasn't able to find the time to post ANYthing! Boo me! I did find some time to have a mini 'Buffy the Vampire Slayer' marathon this evening. That's another story though...sometimes you have to take a break and self indulge. 
Tomorrow's a big day folks! I'll be posting three different recipes (all featured in the above photo), including a trip to my local Farmer's Market, and to the Roller Rink. Here's to a sunny Saturday! I hope you're all having a lovely weekend so far.

Sarahfae - AtV

Wednesday, June 9, 2010

Weekly Veggie: Cali Cauli 'Couscous' (nut free)

I've decided to try something new with the current "Weekly Veggie": Posting recipes throughout the week rather than on Sunday. I'm hoping that this works out a little better for precious times sake...lets see how it works for you guys.
The following recipe is for a lovely person I've had the pleasure of chatting with over at livejournal's Raw Veganism Community. So thank you L, you helped with this recipe more than you know!
Cali Cauli 'Couscous' - loaded with Fava beans, Shitake & Crimini Mushrooms
This recipe makes enough for two or three people. 
*Indicates substitutes or more information at end of recipe.
Step 1. Couscous Dressing 
(this is what you will toss your 'Couscous' mixture in, not to be confused with the cream sauce displayed in above photo)
*1/2 c Zucchini - peeled and shredded
2 Tbsp Coconut Oil - melted //or//2 Tbsp Extra virgin olive oil
1 Tbsp Lemon juice
1/2 tsp Garlic Granules
1/2 tsp Black cracked Pepper
Pinch Cayenne - or to taste
Sea Salt to taste
1 tsp Date paste //or// liquid sweetener of choice
In food processor or high speed blender puree the above ingredients until smooth and creamy. Set aside.
*To remove some of the moisture in your Zucchini lightly salt it (this helps release the water) and store it in an air tight container in your fridge overnight. Squeeze your Zucchini before using it and you will find that this helps the "creaminess"  of this dressing.
Step 2. Making your Cali Cauli Couscous
2 c Cauliflower chopped - (optional: dehydrate for 1-2 hrs)
1/4 c Rutabaga - peeled and shredded (optional: dehydrate for 1-2 hrs)
1 Tbsp Chives dried //or// fresh Chives - 2 or 3 shoots
1 Tbsp Nutritional yeast
In food processor pulse ingredients until evenly broken down to real Couscous size. Transfer 'Couscous' to a mixing bowl and add the following:
1/4 c Onion - finely chopped
*1/4 to 1/2 cup Fava beans - chopped
*1/4 to 1/2 cup Shiitake Mushroom - chopped
Fold the Onion, Fava beans and Mushroom into the 'Couscous'. Mix evenly.
Once you've tossed your 'Couscous', add the entire batch of Dressing that you had previously made. Mix evenly into 'Couscous'.
*If you don't have Fava beans on hand don't worry about it --- go ahead and use peas or green beans instead. You might even try Celery for more of a crunch!
*In this recipe I used fresh raw Shiitake, but I also love dehydrated my mushrooms too. Shiitake is a fairly pricey mushroom, so by all means, feel free to sub with Crimini or Button if you prefer.
Serve with a Creamy Shiitake Sauce (recipe COMING SOON) and top with fresh or dehydrated Crimini mushrooms.

Please hang around! I will be posting a recipe tomorrow for that Creamy Shiitake Sauce featured in the above photos, including much more yummy stuff. Hope you all are enjoying your week so far.


Monday, June 7, 2010

And the next "Weekly Veggie" is...

Shiitake & Fava Beans
What? Two? 
Yep, you're seeing right. 
I originally was going to focus only on Mushrooms this week, thanks to a little nudge from my interwebs-friend Marja (safe travels lady!) But upon arriving at my favorite Natural Foods store on Saturday and perusing their lovely produce section, my eyes fell onto the alien-like pod of the Fava bean and new that I had to get them. I should also mention that this weekend was my first time ever tasting a raw Fava bean too.
Thank you to my lovely friend Kristen over at The Casual Vegan for a very coincidental post regarding the Fava Bean. While she opted to enjoy it cooked and I'll be preparing it raw she managed to do a wonderful informative write up on this still very new-to-me bean. Go visit Kristen and Greg --- they're some of my most favorite interwebs people.
I hope you guys will stick around to see what happens!


P.S. Here's something to look forward too...
Nut free: Creamy 'Cous-Cous' with Fava beans, red onion and 'BBQ' marinaded Shiitake