Tuesday, November 29, 2011

Leftover Week Continues: Creamy Smokey Carrot Bisque

I had no idea this recipe was going to be so delicious! As the ingredients filled my food processor I crossed my fingers and hoped for the best...
I should've known the combination of smokey, sweet, creaminess and a touch of acid would do the perfect dance together, resulting in a surprisingly perfect soup just in time for the increasingly chilly weather. Of course if you're south of the equator then you can have this as a cold dish, or even toss it into a pasta salad for a Summertime BBQ. 
I love this recipe so much that I plan on making it again without the use of leftovers (seen in today's post). So if you don't have all of the leftover ingredients to make it today, stick around and I'll show you how to make it from scratch. Soon -- I promise!
Get your leftovers ready...
Lapsang Souchong Tea Water(click to read about it here)
Creamy Smokey Carrot Bisque
Makes roughly two cups of soup give or take a little
1/2 c chopped/seeded Red Bell Pepper 
1/2 c chopped/seeded Tomato
2 tsp Mustard (your choice)
1 tsp Fresh Dill
1 tsp Fresh Parsley
Place all of the above into your food processor...
Proceed to Puree everything together for FIVE minutes (set your timer)
After 5 minutes of pureeing is up, slowly stream into your food processor (while it's running):
1/2 c Lapsang Souchong Tea Water(click to read about it here)
Continue to Puree for another 3 minutes...
Your finished Soup will be thick and hearty, and positively wonderful. 
You can opt to stream in a little bit more tea water (for a thinner soup) while you're processing OR you can whisk it in as you gently heat/warm your soup on the stove top.
Yum, yum, and more yum!

xoxo,
Sarahfae - AtV

P.S. If you're wondering why I've posted early (rather than my usual Wednesday afternoon-ish schedule), it's my Birthday tomorrow! So instead of my usual recipe duties I'll be playing hookie with Mister AtV and my pups. I'd like to thank my Mom and Dad for bringing me into this crazy world, and putting up with a very strong-willed daughter. 

Monday, November 28, 2011

Raw Vegan Thanksgiving Leftovers: Cranberry Sunshine Smoothie

It's a cloudy chilly afternoon in my hometown. I'm currently sipping on a hot cup of Black/Peppermint tea, listening to Vince Guaraldi (famed Charlie Brown pianist for those of you who don't know), snuggled up with a pup on the sofa in my Train room, and I'm quite content. Compared to last Thursday at least...
Thanksgiving was a bit different in the AtV household this year; a small intimate dinner with only four of us in attendance seemed perfect. You'd think it would have been less stressful for someone like myself, but noooo siree. Being the over-achiever and compulsive planner that I am, I managed to do way more than needed to be done, as a result I burnt myself out. 
Phooey!
I'm thankful for the experience though, and thankful to have gained some perspective on the matter (and hopefully how to avoid it in the future). Moving forward, I wish I had more photos to show of the day (one of the side effects of overwhelming myself), but what I do have is pretty special; 
lots of really tasty and versatile leftovers! 
This means, lots of easy and creative new dishes all week long.
Whew! 
Today's recipe is quite simple, really. It's just a tasty dessert-type smoothie using a couple of my Thanksgiving menu items. The result is almost too good to be true. It tastes like there's so much more in this drink...
Please disregard those cute little figgies. They snuck into the photo when I wasn't looking.)
Cranberry Sunshine Smoothie with Fresh Mint
Makes roughly four cups worth of smoothie
Into your Blender add the Following:
1 heaping Tbsp minced Mint leaves 
1.5 cups Frozen cubed Banana
1/2 c Water
Puree everything together until smooth. 
Serve immediately!
Yummers!
Happy belated Holiday from me (and Elmer) to you!
I'll see you back here on Wednesday with something else involving leftovers from my Thanksgiving Day menu (click here to see the menu).

xoxo,

Tuesday, November 22, 2011

Raw Vegan Holiday Recipe Round-up


The Holiday season is finally here!
For me it began a while ago, as I've secretly been listening to Christmas music earlier than most "normal" people. I'm okay with admitting this, because it makes the Holidays last much longer. In turn making me ridiculously happy!
Tomorrow kicks off the Pre-Thanksgiving food prep where I'll be in my kitchen making a long list of yummy food, listening to jazzy tunes, and taste-testing to my hearts content. I do hope you'll excuse me as Addicted to Veggies will be gone until Friday. I promise to return with photos of my Thanksgiving spread and lots of details!
I'd like to share with you some pictures of the last Farmers Market (in my town) of 2011, and then I'll give you the low-down on my own personal Thanksgiving Menu!
And of course, I had to share a photo of me with Butters, the sweetest (and only) domesticated Turkey I've ever met. I think it's safe to say that I have a crush on this guy...
And Now, How about my Thanksgiving menu?
Appetizers...
Fig and Cheeze Plate
(using the two cheezes in this post and Mini fresh figs)
French Onion Dip (click)
with various crackers and veggies 
Deviled Eggless Eggs(click)
Main Course...
Greens! Lots of em!
Nutty Quinoa Salad(click) with Wilted Swiss Chard
Lemon Thyme Cauli-'Risotto' with Asparagus(click)
Crimini Mushroom Steaks(click)
stuffed with Autumn Veggies
and Apricot Chutney(click)
Smokey Sweet Carrot (click)
with Garlic Buttered Wilted Kale
Raw Vegan Cranberry Sauce with Apples and Orange juice (click)
And for Dessert...
Blackberry Cheezecake(click)
I'll be tweaking this one slightly, adding a Cacao butter and turning it into a Blackberry Marbled Cheezecake Fudge instead
Sunshine Salad(click)
Orange Pumpkin Spice Latte(click)
Wishing you all a Happy Holiday, a wonderful Week, and lots of Tasty Eating!
xoxo,

Friday, November 18, 2011

Lemon Thyme Cauli-'Risotto' with Asparagus

I love this recipe so much, for so many different reasons. To start, it's fairly simple -- or at least less intimidating than real Risotto (in my humble opinion). It's infused with so much flavor from the herbs, spices, and a slightly adjusted Creamy Miso Garlic sauce. Ultimately this dish comes together by the magic of simple preparation and warming techniques. If you're looking for a new dish to add to your Holiday meal plan then give this one a try. It's certainly making my Thanksgiving menu this year.
Important Note About this Recipe
Beforehand prep is minimal, but important if you want to do this in a timely manner and have it as fresh as possible. Keep all of your ingredients chopped and ready, in separate containers so you can throw it all together the day of your Holiday or special Dinner. 
Cauliflower Prep: 
1 to 2 Heads of Cauliflower will make this recipe, depending on the actual size of the Cauliflower head. Break your Cauliflower head into florets and pulse/chop the florets evenly. You will only be needing 3 cups of chopped Cauliflower for this recipe. 
If you don't use Asparagus in this recipe you can add more chopped Cauliflower in its place (and the same amount).
*Creamy Miso Garlic Dressing Prep: 
This recipe calls for 1 cup of Creamy Miso Garlic sauce (click for the recipe). You will need to make a double batch of the recipe, but will not be using all of it (make note that you will have a little extra leftover).
*Warming Methods:
In Step 1 and Step 2 you will find warming methods. Both are important as they help achieve the proper flavor and texture. Pay special attention and don't skip these steps!

Let's make dinner!
Lemon Thyme Cauli-'Risotto'
Makes roughly four to five servings
Step 1.
Cauli-'Risotto' & Asparagus
Measure into a mixing bowl:
3 cups finely chopped Cauliflower 
2 c Asparagus cut on the bias
1/4 c finely chopped Chive 
1 Tbsp minced Fresh Thyme 
1 Tbsp Lemon Zest
Toss together evenly:
Dry Spice Mix:
1 Tbsp Onion Powder
1/2 tsp Garlic Granules
1/4 tsp ground Celery Seed
1/4 tsp Kelp granules 
Mix together all of your dried spices and proceed to add them to you Cauliflower mixture:
*Warming Method 1.
On a parchment lined baking sheet spread your dry Cauli-'Risotto' mixture out evenly:
Place your dry 'Risotto' mixture into the oven set at it's lowest heat, leaving your oven door cracked open. Proceed to let your Cauli mixture warm in the oven for 1 hour, stirring it after the first 30 minutes to ensure even drying.warming. 
*This step is very important as it infuses the Cauli 'Risotto' mixture with the fresh and dry spices.
-
Step 2.
Creamy Garlic Miso + Lemon Thyme Sauce
Into a medium sized mixing bowl add the following:
3 Tbsp Lemon Juice
1 tsp minced Garlic
1/2 tsp minced Fresh Thyme
4 Tbsp Water 
Mix/Whisk together:
When your Cauli 'Risotto' mixture has finished it's first *Warming time, transfer it to a bowl and add your Creamy Garlic Miso+Lemon Thyme Sauce:
Mix together the creamy sauce and your 'Risotto' and proceed to warm your Risotto mixture one more time.
*Warming Method 2:
On  parchment lined baking sheet proceed to warm your 'Risotto' mixture for 15 to 20 minutes in your oven set at its lowest heat with the oven door cracked open.
Out of the oven and ready to be served:
This could also be easily transformed into a finger-food style appetizer in the form of stuffed Mushrooms.

Happy Friday!

xoxo,