Monday, February 28, 2011

Mmmonday: Raw Milk & Exciting News about AtV Recipe Help

Something magical happened when I made my first batch of AtV Sour Cream
It was almost like I turned into a cartoon character with an amazing idea, you know, with an enormous light-bulb appearing over my head?
That light-bulb idea went something like this:
"I can seriously put AtV Sour Cream into almost any recipe, making it even tastier than before, AND easier to make!"
And basically that's what I've been doing. 
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There's going to be some important changes happening at Addicted to Veggies within the next couple of weeks. Among those things will be a Recipe Help Page featuring:
  • Must Have Food for all of your AtV Recipe making needs, AKA: Kitchen Staples
  • Substitute information - detailing sweetener options and cream options
  • Technique information and assistance
  • Heating Methods
  • Important Kitchen tools, my personal favorites, and what to use if you don't have fancy equipment.
You can definitely expect to find AtV Sour Cream in on the new "Recipe Help Page" Must Have Food section, along with frequently updated links to the recipes that contain the very versatile cream. One of those recipe links is what you're going to see here today: 
Super Easy Raw Vegan Milk!
Okay, so the trickiest and most time consuming aspect of this recipe is the making of AtV Sour Cream
AtV Raw Milk
In a jar with a lid combine the following:
4 heaping tsp AtV Sour Cream
1 cup & 3/4 cup Water
Place the lid on your jar and SHAKE IT! Shake what your mama gave you.

For the creamiest milk possible you can opt to strain it to remove any pulp - but you might not even need to do this part.
And there you have it. It's that simple!
Simple Raw milk was never simpler!
Now go have a bowl of cereal and feel good about yourself!

Important note: 
Make AtV Sour Cream and freeze it in small batches. This way you can use it as you need without fear of the cream spoiling. It will store in your fridge for about 2 weeks, and store in your freezer for 2 to three months (if your Cashews are very fresh). 
Make sure to always refrigerate (or even freeze) your nuts when you're not using them in recipes! This will ensure that they stay fresh for a longer amount of time.
I like to make double batches of AtV Sour Cream because I use it SO much now, and for me it's all about being efficient in my kitchen. The more prepared I am for a recipe the better. So think ahead and make AtV Sour Cream!

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xoxo, 

Friday, February 25, 2011

Smokey Teriyaki Veggie Bowl

After running errands out in the cold winter weather, nothing makes me happier than coming home to a big bowl of warm comfort food. Oh, and puppies too. Yes - puppies make me very happy!
But alas, this site is not about being Addicted to Puppies although I could easily veer in that direction with just about every post.
Anyways...
Here's what Friday's Recipe has to offer - and I hope that you find it every bit as tasty and comforting as I do!
Smokey Teriyaki Veggie Bowl
This makes 2 Large servings if eaten on it's own. Otherwise pair it with a pasta or grain of choice and it will stretch to feed even more.
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Step 1. Making your Smokey Teriyaki Marinade:
with 
2 c Warm (or hot) Water
Steep Tea until water is a Dark Amber Color. Strain your Tea leaves from the water (squeeze as much of the liquid as you can from the tea leaves. 
You should have roughly 1 & 3/4 Cups of Tea Water.
In a medium Mixing bowl Combine:
 All of your Tea Water (from above)
1/4 c Coconut Nectar //or// 1/3 c Date Sweetener
1/4 c Safflower Oil //or// Another type of Mild Flavor Oil - Do not use EVOO
 2 heaping tsp Onion Powder
1 tsp Garlic Granules
1 tsp Lemon Pepper
Sea Salt to Taste (optional)
Whisk all of the above together until everything has dissolved. Set aside and move on to the next Step.
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Step 2. Your Veggies 
Feel free to use other types of vegetables, this is simply what I had on hand, and what I wanted to eat.
1/2 lb Broccoli 
1/4 lb Onion
1/4 lb Mushroom
Slice all of your veggies in fairly uniform size and transfer them to a large container (with a lid). 
Pack down your veggies tightly in the container and pour your Smokey Teriyaki Marinade over your Veggies (into the container):
Place the lid onto your container and let your veggies sit in the fridge for at least 2 hours. I recommend letting them Marinate over night.
Once your veggies have finished, remove them from the container using tongs, or even your hands...
 DO NOT THROW OUT YOUR MARINADE!! Oops - sorry to yell. You'll want to make sure to save your Teriyaki Marinade because after your veggies have been warmed you can drizzle it over them - or even make another batch of Veggies with it.
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Warming Your Veggies
Below are the RAW/VEGAN directions for heating your veggies. If heat is not an issue for you then feel free to bypass this step completely.
Conventional Oven: Set your oven to it's very lowest heat, place your veggies onto a cooling rack lined with Parchment Paper, place the cooling rack onto a baking sheet
 Transfer your Veggies (seen above) into your oven
Leave your Oven door cracked open and warm your veggies for about an hour, maybe a little bit less.
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Dehydrator: Line your Dehydrator with Parchment Paper and place your veggies evenly onto your dehydrating sheet:
Warm your veggies for 1 hour. It's as simple as that!
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Enjoy your Veggies piled on top of your Grain or Pasta of choice - don't forget to use your leftover Marinade as a sauce to drizzle on top of your big bowl of comfort food! 
I had mine with some Brown "Rice"
So good!
Or, you could Roll some SUSHI!
And use your left over Smokey Teriyaki Marinade as a terrific dipping sauce for your rolls.
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Wishing you all a wonderful weekend!

xoxo,

Wednesday, February 23, 2011

Creamy Apple Slaw with Sauerkraut, or My Favorite Salad

I wanted to call this something wacky, like "Sauer-Apple Salad" or "Pickled Apple Slaw", but decided to keep the title simple and save the descriptive explanation for here. 
This is without a doubt one of my current favorite salads to make. It's sweet, salty, acidic, creamy, crunchy, and basically everything I love all wrapped up in one tasty dish. I have a deep love of Sauerkraut, and when it's paired with a sweet and tangy apple, a tasty "Pickle Vinaigrette" (recipe included in this post), my senses do the dance of joy. It's almost as if the "Pickle Vinaigrette" and the Sauerkraut combined make the Apple taste even better. Hence my wanting to call it a "Pickled Apple Slaw". 
I guess that'll just have to be it's alias. 
Creamy Apple Slaw with Sauerkraut
This recipe yields a good amount - roughly 3 or 4 portions depending on if you serve it as a side or eat it as a main part of your meal. It will keep in the fridge for a couple of days as well.
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Step 1. Pickle Vinaigrette 
You will only need about 1/2 c of this Vinaigrette, save the rest in an air tight jar in your fridge. It will keep for at least a month.
3/4 c Oil - Safflower/Walnut or another mild and light tasting oil. Do not use EVOO.
1/2 c Water
1/2 c Apple Cider Vinegar
1 heaping Tbsp dried Italian seasoning
1/4 tsp Garlic Granules (if not already in your Italian seasoning)
1/2 tsp Onion powder
1 tsp Mustard Seed
Sea Salt & Pepper to Taste
Shake/Whisk together the above ingredients until evenly mixed. DO NOT PUREE!
Place your Vinaigrette in an airtight container in the fridge so to flavors can merry, while you move on to the next step.
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Step 2. Assembling your Salad
Try to keep the contents of your salad fairly uniform in size. I feel that this makes for the ultimate taste/flavor enjoyment. 
2 medium sweet & tangy Apples - chopped or sliced into small cubes (I recommend Braeburn or Golden Delicious) 
2 small Carrots - grated
1 small Bell Pepper - chopped small
1 c Sauerkraut squeeze as much of the liquid as you can - chop roughly
1 small Tomato - chopped small
Handful of either fresh Parsley or Cilantro - chopped
2 Handfuls of dried or fresh Green Onion - chopped
Add to your Salad mix:
1/2  to 3/4 c AtV Sour Cream (depending on how creamy you want it to be)
1/4 c plus 4 Tbsp Pickle Vinaigrette (from Step 1.)
Sea Salt & Pepper to Taste
Mix it all together evenly!
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For a fun addition to your salad, and something I like to do every so often...
Using the worlds tiniest grater...(or Microplane)
Dawwwww...lookie how cute the little bugger is!
Grab Six or Seven Macadamia nuts...
And grate them! They turn into the loveliest fluffy nutty topping for just about anything, especially this salad!
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Serve your Creamy Apple Slaw in whatever fashion you like. If you're entertaining guests then try hollowing out a few Apples and stuffing them with the Slaw and some baby greens too:
Or you can use some Napa Cabbage (or any other type of Cabbage) and make some Salad cups:
Either way, this salad is a winner! And you will be too...if you make it! 

xoxo,

Monday, February 21, 2011

Mmmonday Breakfast: Loaded Cottage Cheeze

Fist of all I want to apologize because this isn't exactly what I would call a "pretty plate of food". It's more of a "lumpy plate of drabness". The entire time I was taking photos I kept thinking of my secret girl crush Wendy McClure, and her incredibly witty book The Amazing Mackerel Plan (Classic Diet Recipe Cards from the 1970's).  
"I wonder what Wendy would say about this unattractive plate of lumpy 70's looking food?"   
In my defense it was so good that I needed an excuse to have it again for lunch. So I decided to try my hand at "re-plating" the dish in an effort to make it look a little bit better. Hah! You tell me...
Oh well. I tried.
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Last night I was mulling over todays breakfast post, knowing well that I didn't want anything really sweet. I've gotta pace myself with the sweet stuff. 
There was a big batch of Caraway Cottage Cheeze already made in the fridge, and that lead me to think of one of my earliest childhood/food related memories. 
My Mom would always have a bowl of Cottage Cheese with sliced Peaches, and Sunflower Seeds - for a meal and even a snack. When I was younger and ate dairy I never branched out to try Cottage Cheese because to me it smelled stinky, and didn't look appetizing at all (Sorry Mom). 
Only recently (about three years ago) did I bravely decide to make the Cottage Cheese recipe from The Uncheese Cookbook.  The verdict? With a little bit of tweaking it was deemed a success! 
Okay - now fast forward to a little more than a year ago. I decided to revisit the Uncheese recipe and attempt to make it into a raw vegan Cottage Cheeze. Basically subbing the Tofu for Macadamia Nuts and Zucchini. When it turned out tastier then I ever expected I did a happy dance in my kitchen, and put Caraway Cottage Cheeze on my list of AtV favorites!
So without further ado, this recipe goes out to two awesome ladies: My Mom, and the very inspiring Wendy McClure.
Loaded Cottage Cheeze
1 medium sized Golden Delicious Apple //or// Bartlett Pear chopped
Equal Amount of Red or Yellow Bell Pepper - chopped
3 or 4 Tbsp Sunflower Seeds
Toss with:
1 tsp Lemon Juice
1/2 tsp Pepper
Cayenne Pepper to Taste
Sea Salt to Taste
Add your Caraway Cottage Cheeze to your bowl of Apple & Peppers
If you're crazy like me then feel free to add more ground Caraway and Dillweed to the bowl...
Toss it all up
And plate it on top of some sliced Tomato and your green of choice..
After you've licked your plate clean turn on your favorite Ultra Swank compilation (Mine is Music to Buy Toasters By) and have scroll through Wendy's entertainingly narrated Weight-watchers Recipe cards. Buy her books too! She's really quite wonderful!

xoxo,

Friday, February 18, 2011

Creamy Parsnip Soup

With all of the rain and chilly days we've been having recently I've been thinking a lot about making this soup. It's kind of the token comfort food in my mind: Yummy Starch! 
Go figure when I woke up this morning the sun was shining and it actually felt like Spring was paying an early visit. In spite of the weather change (very typical for this area) I still wanted to make this soup...so I did!
If you're a Potato lover like I am, this recipe is for you. It hits all of the right flavor notes, it's rich and creamy with a natural hint of sweet that the Parsnip lends. When the rain decides to make another visit (supposedly tomorrow night) I'll be ready and armed with a big bowl of this soup, my slippers, and a mug of green tea.
Creamy Parsnip Soup 
This recipe makes roughly 3 medium sized bowls of soup
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Step 1. Soup Prep & Veggies 
--- This recipe calls for 1/2 c of AtV Sour Cream - so make it!
--- If you want to have a chunky soup like the pictures show, here's what I did (you can totally use other veggies too if you'd prefer):
* 2 Celery Stalks (sliced very thin)
* 3/4 c Corn Kernels
* 1/2 c dried or fresh Crimini Mushroom
Toss your veggies in: 
2 Tbsp Canola //or// Safflower Oil
1/4 tsp Lemon Pepper //or// Cracked Black Pepper
Sea Salt to Taste
Place your veggies into either your Dehydrator or your Conventional Oven (set to it's very lowest heat with the door cracked open) and warm them while you move on to step 2.
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Step 2. Making your Soup:
Be sure to see the directions at the end of this step for High Speed Blender vs. Food Processor.
1 & 1/4 c packed Parsnip (peeled & shredded)
1/2 c Corn Kernels
1 to 2 Tbsp Mellow White Miso (found in the refrigerator section of the grocery store)
2 Tbsp Nutritional Yeast
2 tsp Onion Powder
1 tsp Garlic Granules
pinch of ground Celery Seed
*1 & 1/2 c Water (see below for special note on water)
...
High Speed Blender: Puree for 3 minutes on high until creamy and smooth
...
Food Processor: Pour only 3/4 cup of water FIRST. Puree for 5 to 6 minutes until very creamy (it will be thick too). Slowly add the rest of the water until you've reached desired consistency. You might not need all of the water!
...
Heating Soup: Once your Soup is pureed and Creamy you can opt to heat it on the stove top set to a very low heat, whisking the soup constantly, and removing from the heat every 20-30 seconds to make sure you don't over heat it. When soup is warm to the touch it's ready to eat!
If you're not concerned with over heating your soup then don't worry about it! Just remember that you don't need to heat it any more than to a simmer.
Enjoy, and Happy Friday everyone!!

xoxo,

Wednesday, February 16, 2011

AtV Favorite: Broccoli & Bell Pepper Gratin

This recipe came to mind yesterday when I was thinking about what I had in my fridge...and what needed to be eaten up before it spoiled. Originally I made this dish in a flurry of "Weekly Veggie" madness, almost a year ago - holy cow, time flies! 
 My tummy and taste buds agree that this newly tweaked recipe has graduated to the AtV Favorites List. And since Winter has finally decided to show up in my little Pacific Northwestern town (this means lots of hail and wind) I'll be cuddling up to more than a few big bowls of this in the near future. I do recommend that it's eaten warmed, however if you're in Australia or anywhere else that is muggy and hot at the moment then you may want to have this chilled. 

One more quick but important note about the Sauce in this recipe: It is SO gosh darn good all by itself! If you'd rather have it as a dip for chips, crackers, veggies, turn it into a soup, or even incorporate it into a completely different dish, then by all means go for it! There's no rules here, only suggestions! 
Broccoli & Bell Pepper Gratin
This makes roughly 3 generous helpings. Make sure to note the directions for Raw/Vegan Heating methods. Conventional oven and Dehydrator are both included!

Step 1. Prepping Veggies:
1 small head of Broccoli 
2 small Red Bell Pepper
1 small White Onion (optional)
Slice or Chop all of your Veggies fairly uniform. I like to slice my veggies thin and lengthwise, but if you prefer a more rustic chop then go for it.
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Transfer your Veggies to a mixing bowl and toss with:
 4 Tbsp Safflower/Canola Oil
1/2 tsp Lemon Pepper
1/2 tsp Sea Salt
Transfer your Veggies to Parchment Paper and either of the following:
Dehydrator: For 1 hour, mixing/tossing half way to ensure even "wilting"
Conventional Oven: Set at the very lowest heat, leaving the oven door cracked open - place your Veggies onto a baking rack and place the baking rack onto a baking sheet. Proceed to warm/"wilt"  your veggies for about an hour.
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Step 2. Making your Gratin Sauce:
1 c Macadamia Nuts
1/2 c Red Bell Pepper (chopped small and packed)
1/4 c Tomato (chopped small and packed)
2 tsp White Dijon Mustard //or// 1 tsp Mustard powder & 1 Tbsp Apple Cider Vinegar
1 tsp Lemon Juice
1 tsp Onion Powder
1 Tbsp Nutritional Yeast
1 tsp Lemon juice
1/2 tsp Parsley 
1/2 tsp Paprika
1 tsp Date Sweetener //or// 1 Medjool Dates (soaked in warm water for 10 minutes, pits removed)
1/2 tsp Lemon Pepper
1/2 tsp Sea Salt
1/2 c Water
ground Cayenne to taste (optional)
In your Food Processor Puree all of the above for 5 minutes until creamy and smooth.
Warming Methods for Sauce:
Dehydrator: In a shallow dish place your sauce in your dehydrator for an hour or until it's reached desired warmth.
Stove Top: Place your Sauce in a sauce pan and set your stove top to a medium-low heat. Stir continuously with a whisk until the sauce is warmed to touch, lifting the pan off the burner every minute or so to make sure it's not getting to hot.
If heat isn't an issue: Of course, if you're not bothered by the heat then by all means heat the sauce as much as you'd like (it'll still taste just as good!) - but please note that it will thicken if it stays on the burner for too long! 
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Plating your Meal 2 Ways:
1. Pile all of your warm veggies onto a plate and pour the warm Gratin Sauce on top!
- Or - 
2. Toss all of your veggies in the Gratin, transfer to a shallow baking dish and warm very briefly in either your dehydrator or conventional oven following the heating method/directions from Step 1.


xoxo,

P.S. I might be having this for lunch and dinner today...