Wednesday, March 30, 2011

Upside down Pizza Sandwich

Sometimes when food is so good I'll make up a little jingle about it on the spot. 
Yes, I'm admitting how silly I can be about the food I eat. But isn't it fitting to do a celebratory song (or dance) when you're eating something that's not only really good, but good for you too? 
"...share it with the people you looove..."
I'm slowly but surely getting better at meal planning and if there's one thing I've learned through Addicted to Veggies, it's to always have some form of 'bread' and cheeze on hand. This helps for in between meal snacks, and even meals on the go. Today's recipe has been a part of lunch and dinner over these last few days - and I'm even craving it right now...
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First off you're gonna want to make a simple bread recipe like this:
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Then you'll want to make one of these yummy Cheezes:




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Alrighty, now how about a killer recipe for Pizza Marinara?
AtV Pizza Marinara
Into a mixing bowl combine the following:
1 & 1/2 c Tomato - chopped
1 c Red or Yellow Bell Pepper
2 Tbsp Italian Seasoning
3 tsp Apple Cider Vinegar
1 tsp Onion powder
1/2 tsp Garlic Granules
1/2 tsp Paprika
1/4 tsp Celery Seed - ground
Sea Salt & Pepper to taste
Mix it all up!
Mmm...now Transfer it to your Blender or Food Processor and puree it!
I kept mine relatively hearty and thick, but you can puree it as much (or as little) as you like.
Now assemble your Upside Down Pizza:

Cheeze on the bottom Sauce on the top and your favorite fresh herb of choice. 
I went for a Mexi-Pizza flavor with fresh Cilantro and a squeeze of lime. So good!

Happy Wednesday!

xoxo,

Monday, March 28, 2011

Mmmonday Breakfast: Warm Asparagus with AtV Hollandaise Sauce

With all due respect to egg yolk lovers (hell, even I can admit that it's a damn tasty thing) this recipe is dedicated to those of you like myself, you who have been searching for a satisfying cholesterol-free version of that amazingly seductive sauce. Of course some might argue that anything without an egg yolk fails in comparison...and sadly I'd have to agree.
THAT is why I have been working so painstakingly on this recipe...because I remember what real hollandaise tastes like, and I still dream about it. Up until last night I was about to throw in the towel on that dream, but it all came together beautifully when a simple change in technique was made. Of course this recipe is fairly rich and fatty, but the good kind of rich and fatty darnit! In my opinion sometimes you just can't substitute fat for anything else... and you just have to spoil yourself.
 Tweak this recipe if you must, but be advised that it won't be nearly as good as the original that I am about to share. Try sharing this with an egg eater and see what their reaction is! And please let me know too!
One more important note:
I'm dedicating today's post (along with the Asparagus) to my lovely friend Rachel, who I miss very much and hope to see sooner than later...so that I can feed her some yummy food.
Love you sweetie!
Warm Asparagus with AtV (Raw Vegan) Hollandaise Sauce
This is really a rather simple recipe, just pay close attention to the details in every step and you can't go wrong.
Step 1. Getting your Asparagus ready:
1 bunch of Asparagus - washed:
Slice your Asparagus thinly on the bias, starting at the bottom of the stem working your way up. Make sure to stop right before you get to the head. You want to leave the head of the Asparagus in tact completely:
Place all of your sliced Asparagus into a bowl and toss with:
 2 Tbsp of Safflower oil 
S&P to taste
Transfer your Asparagus to a Parchment lined baking sheet:
Set your oven to it's lowest heat, place your Asparagus into the oven and leave the door cracked open (about 6 inches or so). Warm your Asparagus for 1 hour. 
You can also do this in your dehydrator if you prefer.
Move on to the next step while your Asparagus is warming.
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Step 2. AtV Hollandaise Sauce!
Using a Fine/Small Grater or Micro-plane grate (over a bowl)
20 Macadamia nuts
Your grated Macadamia nuts should amount to 3/4 cup (maybe a little less or more, which is okay)
Transfer your grated nuts into your Food Processor or Blender:
Add to your Food Processor/Blender - along with the grated Nuts:
2 Tbsp Lemon juice
1 tsp Mellow White Miso Paste
1/2 tsp Date Paste
1/4 tsp Garlic Granules
1/4 tsp Paprika
1/4 c Safflower//or//Canola Oil
1/4 c Water
Sea Salt and Pepper to taste
Puree all of the above together for 3 minutes
Your finished product will be whipped, creamy and amazing!
Warm your sauce on the stove top at a very very low heat, stirring continuously until it's heated to the touch. The sauce will thicken as it chills in the fridge, but as soon as you warm it up it will return to the creamy state that it originally was intended.
Drizzle your raw vegan Hollandaise over your Asparagus, pair it with sliced tomato, wilted Spinach, or whatever else you wish! Just eat it!

Thanks for stopping by - I'm gonna head into my kitchen and eat some leftovers now!

xoxo,
Sarahfae - AtV

Friday, March 25, 2011

Cinnamon-Sweet Walnut Encrusted Banana...with Quick & Easy Chocolate Sauce

This is exactly the kind of treat to surprise (or spoil) your favorite person with. 
In my case it was a breakfast treat for my sister. After a "girls night" filled with laughter, music, and getting our Joss Whedon fix on, I was able to wake up early the next morning and prepare this, in addition to a couple of breakfast smoothies. It's so quick and easy to make if you have the recipes on hand.
The unintentional theme for this week seems to be appetizer type food. Maybe because I've been thinking a lot about having picnics and tea parties...either way I'm happy about it. I love feeding people - and I hope this inspires you to do the same.
Important Recipe Note:
While I chose to make this a cold dish (the bananas are frozen), you can also make it warm if you'd like. Try gently heating up your chocolate sauce (on your stove top or in your dehydrator), and place your Bananas in the dehydrator, or conventional oven set at it's lowest heat leaving the oven door cracked open. Warm the Bananas for 2 hours. This will firm up the crust on the outside of the banana very nicely.
Also - if you DO choose to eat the Bananas frozen/cold make sure they are cut into a comfortable bite-size. A big mouthful of frozen banana can be a painful experience!
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Cinnamon-Sweet Walnut Encrusted Banana
This recipe calls for 3 bananas and makes enough for roughly 3 or 4 people
Step 1. Cinnamon-Sweet Walnut Crust
You can do this first step with either a food processor or plastic baggy and a heavy flat object!
1 & 1/2 c Walnuts
1/2 c Coconut Crystals (or Coconut Palm Sugar)
1/2 tsp Cinnamon
1/4 tsp Sea Salt
Place all of the above ingredients into your food processor (OR you can do this in a plastic baggy with a heavy flat skillet) and grind/process until it looks like this:
Transfer your Walnut mixture into a large Container (preferably one with a lid) and move on to the next step.
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Step 2. Making your Encrusted Bananas
In a medium sized mixing bowl combine and mix together the following:
1 tsp Date Paste
1 tsp Lemon Juice
1 Tbsp Water
After you've mixed together the above ingredients, Add to your mixing bowl
3 Bananas (cut into bite sized pieces) 
Toss your Banana pieces so they are evenly coated with the wet mixture. This is important because it will ensure that the Walnut Crust sticks to the Bananas.
Next, place your "wet" Bananas into the bowl containing your Walnut crust:
Place the lid onto your container and shake your Bananas around in the Walnut Crust!
Transfer your Encrusted Bananas to a Pan that has been lined with Parchment Paper...
Place your Bananas into the freezer for at least 30 minutes (I recommend 1 hour) so they can firm up!
While you're waiting for your Bananas to freeze you can opt to make this lovely Semi-Sweet Chocolate Sauce...
Semi-Sweet (Quick & Easy) Chocolate Sauce 
In a small mixing bowl combine the following:
4 heaping tsp Date Paste
3 Tbsp Cacao powder
1 tsp Vanilla
1/4 c plus 4 Tbsp Water
Mix/Whisk it all together...
Dip or Drizzle this sauce over your Bananas (or whatever else you want to pair it with).
Enjoy!!

xoxo,

Wednesday, March 23, 2011

Fluffy Chocolate Almond Butter

Whether it's breakfast, dessert, a mid-day snack, or a special treat for a brunch date (I've been daydreaming of hosting a weekly out-door ladies bruncheon as soon as the rainy season is over), this fluffy chocolate almond butter should be made!
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An Important Note about the Almonds and Technique in this recipe:
I chose to soak my Almonds. This adds a lovely "fluffy" texture to the butter - hence the title of this recipe. You do not however need to soak your almonds. If you choose not to soak them you will have a more dense and heavy butter, and it will also keep longer in your fridge. Soaking your Almonds does cut back the refrigerator life of your butter, but you can also opt to freeze half of your butter if you're worried that you won't eat it all before it spoils. 
One more thing: Almonds expand/ grow in size (just like Cashews) when you soak them. Always re-measure your nuts before making a recipe if they have been soaked. If you soak 2 cups of Almonds then then you will usually end up with 2 & 1/2 cups after soaking them. 
Fluffy Almond Butter
2 c Almonds - soaked 8 hours (or overnight)
5 Tbsp Cacao powder
2 tsp Vanilla
Place all of your ingredients into your food processor and puree:
Stop once or twice to scrape down the sides of your processor. Continue with pureeing for 5 minutes until your butter looks like this:
Whipped and Fluffy! Oh yum!!
Store your Butter in an air tight container in the fridge. Enjoy however you like, with what ever you want! For a kid friendly treat hollow out the center of a bunch of strawberries and stuff them with Fluffy Almond Butter.
Or you can eat it like I did this morning, as an open face sandwich on some homemade Almond-Oat-Flax bread (recipe to come) with slices of Banana & Strawberry...

xoxo,

Monday, March 21, 2011

Mmmonday Breakfast: Funky Cheeze with Tomatoes, Spinach & fresh Herbs

It's Spring!
The days are longer, the grass is greener, and the weather in my hometown is still as unpredictable as ever. 
If you live in the Pacific Northwest (basically anywhere north of San Francisco) you're probably scratching your head like I am at this crazy weather we've been having. Today the sun came out just as I finished this recipe, so I excitedly carried my plate out-doors to take advantage of the natural lighting. Gosh how I've missed it!
Elmer and Lola joined me too...
(Lola's squinty eyes make me giggle!)
I'm not gonna lie - I prefer salty/savory food for breakfast above all else, but because my fruit intake is usually limited to the rare dessert I consume, I try to eat sweets in the mornings as well. Not today though...today was a celebration of the changing seasons, and my love of all things salty and acidic! 
I'm calling this "Funky Cheeze" because, well, it's kinda funky in smell and flavor. 
Why? 
For a couple of reasons...
In this recipe you'll find Sauerkraut, Miso and Mustard powder. Those ingredients alone are a punch to the nose and the taste buds...and I've begun to crave the flavor they create when married together. Trust me, be adventurous with this one and make it! Whether you have it as a breakfast, lunch, or even as a side dish with your last meal of the day I don't think you can go wrong.
(P.S. In the time it took me to write the above, the clouds have now rolled in and it's about to rain - maybe even hail...or snow...)
Funky Cheese 
with Tomatoes, Spinach & fresh Herbs
In your food processor combine the following:
1 c Macadamia nuts
1/2 c Cashews - soaked 4 to 6 hours, drained and dried
1/4 Sauerkraut (squeeze as much of the liquid away, chop, and pack it in):
 2tsp Mellow White Miso
2 tsp Lemon Juice
1 tsp Mustard Powder
1/2 tsp Nutritional yeast
1/2 tsp Paprika
1/2 tsp Sea Salt
All of the ingredients in the Processor...and puree...
Your mixture will be clumpy at first, so you'll have to stop to spread it around with a spatula and resume pureeing...
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See how it starts to ball up? You're getting close to being finished...
Spread it around again and puree. 
You'll probably have to do this at least 3 or 4 times (I think I counted 5). 
When you're finished you should have a nice, thick, creamy and slightly sticky batter. Scoop it out of your food processor, and shape it into your desired form. You can do this with your hands - it may feel sticky at first but the oils from the nuts keep it together very nicely!
Place your cheeze in the fridge to chill and set for an hour. It will firm up very nicely, allowing you to easily slice and spread it on just about anything.
Funky Cheeze!
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Tomatoes, Spinach & Herbs
In a large mixing bowl grab as much spinach as you want to eat - I had 4 large handfuls:
Massage your Spinach by grabbing it with both hands and pushing/rubbing it between your index finger and thumb - this is a wonderful simple way to "wilt" your Spinach. It also breaks it down rather nicely, allowing you to fit even more of the leafy green onto your plate!
Toss your Spinach with:
Sea Salt & Cracked Black Pepper to taste
1 Tbsp of your favorite Oil (I used Safflower)
The juice from Half of a Lemon
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Slice up a Tomato or two...
Plate it all up, and Garnish with your favorite leafy Green Herb! 
(I used Cilantro, but Basil or Parsley would bee just as lovely)
Happy Healthy Spring eating to you all!
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xoxo,

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