I love this soup so much that I use it as dip for chips and spread on sandwiches. I went crazy this time and made a HUGE pot of it. Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store. Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!
- 3-4 tablespoons olive oil
- 1 cup chopped celery
- ½ or more onion, diced (or use shallots)
- 2 or more cloves of garlic, chopped
- 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
- 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
- Chopped carrots for color and aroma
- 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
- 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
- fresh coarsely ground pepper
- salt to taste
- Dash or two of jalapeno sauce, sriracha, or Tabasco
- Sour cream to taste (optional)
- More chopped cilantro
What To Do:
- Sauté onion & celery in olive oil for several minutes until tender
- Add roots, broth and cilantro
- Bring to a boil, then cover and simmer until very tender
- When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
- Top with some sour cream and extra cilantro if you want
This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
I’m sick today, and no, that’s not the reason why my title is confusing.
I have some kind of stupid-tired-slow-moving-zombie virus, and I’ve been laying in bed all morning craving
brains waffles. I finally dragged my sorry butt out of bed, found a recipe, kind of followed it, and pulled out our ancient waffle iron (the damned thing has a cloth cord, I kid you not). After three minutes of anticipation and tummy rumbling, I opened the iron to find that it had flaked its non-stick cancer bits all over my waffle. I attempted to pick them off so I could have a few nibbles, but this iron is so old it probably has a dash of lead in the non-stick just to give it that sweet shine. Ugh. Into the trash it went.
My main reason for wanting waffles is that I fail miserably at pancakes. Waffles cook themselves. Pancakes get all wonky. Lucky for me, this batter works better at pancakes than pancake batter does!
See? I CAN cook pancakes!
- 1/4 cup coconut oil, melted and cooled (the original recipe asked for butter)
- 1 1/3 cup coconut milk, then add molasses until it’s to the 1 1/2 cup line
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups of flour (I did 1/2 whole wheat and 1 1/2 unbleached white. If you want to do all whole grain, separate the eggs and beat the whites until fluffy)
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons sugar (I’m sure you could use honey, agave, or maple syrup instead)
- 3/4 cup fresh strawberries, cut into small pieces (it’s strawberry season, folks, GO ENJOY IT!)
What To Do:
- Set up your non-cancer-flake waffle iron to heat up, or heat up your pancake griddle/cast iron skillet
- Melt the coconut oil and set it aside
- Mix the dry ingredients together in a large bowl
- Beat the eggs in a smaller bowl
- Measure the milk and add the molasses, then combine with the eggs and add the vanilla
- Pour the wet ingredients into the dry ingredients, add the coconut oil & strawberries, mix well
- 1/4 cup unsweetened shredded coconut (optional)
Cook & eat. Share if you’re a nice person. Don’t share if you’re sick.
A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt
Kind of like the stuff you can buy in a jar at Trader Joe’s, but cheaper and easier to use as a dip!
- 1 can artichoke hearts, drained (or 6-8 large cooked artichoke hearts)
- 2 tablespoons canola oil
- 1/4 packed fresh parsley leaves
- 2 cloves of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt (maybe more if using fresh artichoke hearts)
- 1/2 tablespoon vinegar (I like golden balsamic for this recipe)
- 1/2 spice mix of your choice
Throw it all in the food processor, blend, taste. You may have to taste it 6 or 7 or 8 times, you know, just in case the 8th time it tastes bad. 😉
Double the recipe for a party. Use it as a sandwich spread. Dip chips, veggies, breadsticks, or your entire hand in it. YUM.
I bought a Thai chicken wrap at Whole Foods for SIX FRIGGIN DOLLARS yesterday.
Today, I fixed them myself.
- 1/4 cup canola oil
- 1 teaspoon rice vinegar
- juice from 1/2 lime
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons honey (or unrefined sugar or stevia for the vegans!)
- 1/2 teaspoon tamari or soy sauce
- 1 teaspoon grated ginger root
- 1 pressed clove of garlic
- grated 1/2 large cucumber
- 3 grated carrots
- sliced jicama (I forgot to buy this!)
- mixed greens (whatever you want, really. I used the salad mix from my CSA box and some extra spinach leaves)
- chopped mint & cilantro
- cubed cooked chicken breast (or chicken substitute or firm tofu for the vegans!)
What to do:
- Whisk the sauce together
- Lay out a tortilla or flatbread or whatever is flat enough to make into a burrito-type-thing
- FILL IT WITH STUFF UNTIL YOU CAN BARELY ROLL IT CLOSED
- We put about three tablespoons of sauce in each wrap
DELICIOUS. The perfect meal for a hot day. The sauce would make an AMAZING salad dressing, just quadruple the recipe.
It’s summertime. That means it’s smoothie season! I don’t give myself enough time in the morning to make these for breakfast, so I’ve been making them as a post-work treat. They cool me down and give me the energy to cook dinner & clean house.
- 3 ice cubes (I really should buy crushed ice, my blender isn’t very powerful)
- 2-4 tablespoons vanilla yogurt (I use half a small container at a time, not sure on the measurement)
- Small handful of fresh blueberries
- 3/4 cup frozen fruit (I used strawberries & pineapple)
- 1 teaspoon chia seeds (why chia?)
- Generous pinch of unsweetened coconut flakes
- Trader Joe’s Dynamo Plus Calcium juice poured in while blending (you can use whatever juice you like, but I love this stuff!)
Freeze your own fruit:
Grow it yourself or buy it from local fruit stands. Wash it thoroughly and cut it into small bite-sized pieces. Lay it out on a metal baking sheet and freeze. Then transfer to freezer bags or jars.