tag:blogger.com,1999:blog-74133784564714835762024-02-18T20:43:42.794-05:00Veg FiendMaggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7413378456471483576.post-47523985077654913612015-01-19T21:57:00.002-05:002015-01-19T21:57:35.404-05:00New Blog Website<span style="font-family: Verdana, sans-serif;">Hi, friends! You can now find me at <a href="http://vegfiend.com/">vegfiend.com</a>. Hop on over to check out new vegetarian and vegan whole-food recipes! I look forward to seeing you there.</span><br />
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<span style="font-family: Verdana, sans-serif;">Peace, love, and veggies,</span><br />
<span style="font-family: Verdana, sans-serif;">Maggie</span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-29613676063698255662014-12-29T09:59:00.003-05:002014-12-29T16:26:35.512-05:00Ris-oat-o with Artichokes and a Poached Egg<span style="color: #333333; font-family: Verdana, sans-serif;">I entered this recipe in Bob's Red Mill Spar for the Spurtle recipe contest back in July. Yes, I have been holding out on you. Shame on me.</span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif; font-size: 16px;">Well, bottom line, I did not win *silent weep*. But you know what: it doesn't matter. They do not know what they're missing. Warming risotto-style oats, topped with a splash of acidity from marinated artichokes, and a pillow of creamy egg. Ah, heaven. My mouth is watering just thinking of that oozing yolk... Looks like I will have to reunite again with this recipe, which is utterly perfect for a cozy winter night at home. Paired with a leafy side salad and a glass of wine, it would also steal the show at a small dinner party. I say small because bulk poached eggs is not a thing, unless you have one (or three) of these little <a href="http://www.thebakerskitchen.net/ProductImages/kitchen_shop/tools/6-egg_poacher.jpg" target="_blank">numbers</a>. </span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;">This was adapted from a Martha Stewart recipe that is included in her book, <i>Meatless</i>. There, however, it was made with creamy polenta. The boyfriend and I tried it out one night when we were looking for an easy-peasy dinner. Some polenta, artichokes, an egg. How good can it be with so few ingredients and such few steps? Lo and behold, our eyes bulged open at the first bite. So. simple. yet, so good. Oh, Martha.</span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;">I hope this recipe also makes your eyes bulge. Wishing you and your family all the best this holiday season <3</span><br />
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<span style="color: #333333; font-size: 16px;"><span style="font-family: Courier New, Courier, monospace;"><b>Ris-oat-o with Artichokes and a Poached Egg</b></span></span><br />
<span style="color: #333333; font-family: Courier New, Courier, monospace;">Adapted from <a href="http://www.wholeliving.com/176708/poached-eggs-polenta-and-marinated-artichokes" target="_blank">Martha Stewart</a></span><br />
<span style="color: #333333; font-family: 'Courier New', Courier, monospace;">Serves 4</span><br />
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<span style="color: #333333; font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">2 tsp olive oil </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1 medium onion, diced </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">4 cloves of garlic, minced </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">2 cans artichokes in water, drained, and halved </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">2 tbsp red wine vinegar </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">2 tbsp olive oil </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1/4 tsp red pepper flakes (or to taste) </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1/2 tsp dried Italian seasoning </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1 cup of Bob's Red Mill Steel Cut Oats (see note)</span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1/2 cup white wine </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">3.5-4 cups vegetable broth </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">4 eggs </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">A splash of white vinegar (optional) </span></li>
<li><span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">1/2 cup shaved parmesan cheese </span></li>
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<span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">Directions</span><br />
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<li>Heat the 2 tsp of olive oil in a medium saucepan over medium heat. While the oil is heating, marinate the artichokes: mix the artichokes, 2 tbsp olive oil, 2 tbsp red wine vinegar, italian seasoning and red pepper flakes in a bowl. Set aside.</li>
<li>Once the oil is hot, add the onions and garlic. Sautee 3-4 minutes or until translucent. Add the oats and sautee for one minute. Add the white wine and stir for a few seconds. Then, add 3 cups broth. Stir. Put a lid on the pot and bring the mixture to a boil. </li>
<li>Once boiling, reduce it to simmer, with the lid on. Simmer for 20 minutes, stirring occasionally. </li>
<li>About 10 minutes into the ris-oat-o simmering process, fill another medium pot with water and bring to a boil on a second burner. Add a splash of white vinegar to the water (optional). Reduce the water to a simmer. Crack an egg into a small bowl and gently slide it into the simmering water. Swirl the water to keep the whites together. Repeat with remaining eggs. Poach the eggs for 4-5 minutes. </li>
<li>By this time, the ris-oat-o's 20 minutes should be up. Check to see if additional broth is needed (1/2 cup to a cup), and add if so. Taste to see if the rice is cooked. If not, continue to cook for 5-8 minutes more. Stir in the cheese. </li>
<li>Ladle out ris-oat-o into 4 bowls, and top each bowl with artichokes and a poached egg. Savor. </li>
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<span style="color: #333333; font-family: 'Courier New', Courier, monospace; font-size: 16px;">Notes: 1) I made this recipe for a Bob's Red Mill oatmeal recipe contest, so of course I suggested using their brand. However, any brand will work just fine. I adore all Bob's Red Mill products, so if you can find their Steel Cut Oats, I highly recommend using them. And, no, I am not being endorsed to say any of this! 2)You will likely have leftover artichokes, which are divine atop salads and pastas. </span></div>
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</span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-16694463112782786992014-12-14T16:47:00.002-05:002014-12-14T16:47:48.445-05:00Honey-Mustard Broccoli & Apples with Pine Nuts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">A seemingly simple recipe. Honey-mustard, broccoli, apples. Nothing revolutionary. Or so I thought until I took my first bite of this blow-your-socks-off veggie dish. What I failed to realize on my prejudiced analysis of the recipe was how sponge-like broccoli crowns are: perfect little mops for any and all saucey substance. </span><br />
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<span style="font-family: Verdana, sans-serif;">Fishing through Mollie Katzen's <i>The Vegetable Dishes I Can't Live Without, </i>(pictured on the left) with broccoli in hand and striving for a quick side-dish, I settled on this recipe. After devouring the whole bowl of this in two days, I am convinced Katzen really is the Queen of Vegetables (as if I should have had doubts?) I first chopped the broccoli, and saved the stems for some other dish. I've been adding them to soups and salads, but Katzen also has a pickled broccoli stem recipe in this book I may need to get on. </span><br />
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<span style="font-family: Verdana, sans-serif;">You can also see pictured here my kick-ass KitchenAid knife. This is one of the sharpest, most balanced knives I have ever used, and it only cost me 10 bucks at TJ Maxx. Yes, I'm sure you just did a double take. KitchenAid isn't even known for having good knives! But really. If you ever see one of these at TJ's or Marshall's, pick it up. I haven't seen any on my latest trips, so maybe other people are catching onto their excellence.</span><br />
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<span style="font-family: Verdana, sans-serif;">So, here's where Mollie gets crafty: she slices the red onions, lines the colander with them, and then pours the boiled broccoli and the boiling water overtop (I swear there are red onions in the bottom of that colander!). This step softens the onions and takes out their astringent bite, leaving them sweeter, but still crisp. </span><br />
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<span style="font-family: Verdana, sans-serif;">A honey mustard vinaigrette is made in the bottom of a large bowl. I tweaked the dressing recipe just a tad, using a bit less oil with success.</span><br />
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<span style="font-family: Verdana, sans-serif;">I also thought this dish could use a bit of crunch, and added some toasted pine nuts. Super buttery and aromatic, they added a nice contrast to the softer broccoli. However, their tiny size did make them susceptible to falling to the bottom of the bowl. Sliced, toasted almonds may be a better choice if you are concerned about this.</span><br />
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<span style="font-family: Verdana, sans-serif;">This was enjoyed as a side dish to baked potatoes stuffed with buffalo chickpeas + blue cheese, which were the bomb. It was <i>quite</i> the dinner. The leftover broccoli was a great lunch the next day, mixed with some blue cheese, spinach, and protein of choice (me with chickpeas, the boyfriend with chicken). Om nom nom.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Honey-Mustard Broccoli & Apples with Pine Nuts</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Adapted from Mollie Katzen</span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 4</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 large bunch broccoli</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup red onion, sliced thinly</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp cider vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp dijon mustard</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp minced garlic</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tsp honey</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 medium apple, cut in half, cored, and sliced thinly</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup toasted pine nuts or sliced almonds</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">pepper, to taste</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">blue cheese, optional</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Cut the stems off of the broccoli and set aside for another use. Cut the broccoli into mouth-size pieces. Bring a large pot of water to a boil. Add broccoli and boil for 3 minutes, or until bright green.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Set a colander in the sink. Line with red onion slices. Pour the broccoli and boiling water over the onions in the colander. Drain and shake off any excess water.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Make vinaigrette in bottom of a large bowl: mix together vinegar, mustard, garlic, and salt with a whisk. Then add in honey and olive oil. Whisk briskly until emulsified.</span><span style="font-family: 'Courier New', Courier, monospace;">Dump in broccoli, onion, apple and coat with the dressing.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">If your nuts are not already toasted, heat a frying pan to medium-high and add nuts. They should be ready in 3-4 minutes. Check often! Add nuts, pepper, and optional cheese to the broccoli mixture. Devour!</span></li>
</ol>
<div>
<span style="font-family: Courier New, Courier, monospace;">Note: This dish is just as good the next day, straight from the fridge. Double-batch, anyone?</span></div>
</div>
Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com1tag:blogger.com,1999:blog-7413378456471483576.post-29444814122763556572014-12-09T21:48:00.000-05:002014-12-10T06:19:16.462-05:00Raw Cranberry-Orange Relish<span style="font-family: Verdana, sans-serif;">I have been hiding something from you, friends. Something orangey, sweet, very tart, and dangerously addictive. It is truly a sin that I didn't share this recipe a week before Thanksgiving, so that you could have whipped it up to sit cozy alongside your turkey and root vegetables. Instead, time has escaped me. Part of it is the holiday season, and part of it was me being too occupied sneaking spoonfuls of this sweet-sour magenta crack. Open the fridge. Spoonful. Close the fridge. Maybe just one more spoonful?</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe takes all of 2 minutes if you have a Vitamix, and all of 5 minutes if you have a food processor. The Vitamix produces more of a puree (Vitamix version pictured here), while the food processor allows for a textured relish. Both will lure you into their jars at all hours. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWuJADSFl8LKfharSR2bYdBHYp-pUKXjb0CPmH1GaNKszeQn__RZkidHBwh5aoPHJLux6UlbSaO4AwCoTc8xCihl9j-4hyHDBpcqKgE6xmVztHuxFj8P8f_c6eYLUv0nq_4rzN_wkOGI/s1600/IMG_0892_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWuJADSFl8LKfharSR2bYdBHYp-pUKXjb0CPmH1GaNKszeQn__RZkidHBwh5aoPHJLux6UlbSaO4AwCoTc8xCihl9j-4hyHDBpcqKgE6xmVztHuxFj8P8f_c6eYLUv0nq_4rzN_wkOGI/s1600/IMG_0892_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">All you need are 3 ingredients: cranberries, an orange, and honey or agave. Plop them all in your machine of choice, and whiz away. There are only a few minutes between you and cranberry la-la land. </span><br />
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<span style="font-family: Verdana, sans-serif;">I've been using this relish on errrrything: mixed with yogurt, plopped on salads, accompanying pumpkin pie, blobbed on sweet potatoes, and of course, with my Thanksgiving leftovers. I forgot to bring this home to my parent's house for Thanksgiving, so I even whipped up a batch there and stuffed the leftovers in the freezer for eating with Christmas dinner. Yes, this relish is that necessary.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Raw Cranberry-Orange Relish</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Makes 2 cups</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 bag of cranberries, preferably organic</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 orange, NOT peeled, preferably organic</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup agave or honey (see note)</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Wash cranberries and orange. </span><span style="font-family: 'Courier New', Courier, monospace;">If using a food processor, chop the orange into 1 inch pieces. If using a high-speed blender, you can leave it whole. </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Place all ingredients in a high-speed blender or food processor. Blitz until combined. A food processor will leave you with a chunkier relish, while a high-speed blender will produce a puree. If using a blender, you may want to use the tamper to push the orange into the blades. Enjoy!</span></li>
</ol>
<div>
<span style="font-family: Courier New, Courier, monospace;">Note: 1) I have used both agave and honey with success. Using 1/4 cup sweetener may not be enough for some folks- it produces a very tangy relish. If you like it sweeter, try 1/3 cup agave/honey. 2) Try to use organic produce for this recipe, as you are eating the whole orange (you are eating the peel!) and whole cranberries. 3) My Aunt Mary (who, along with my Aunt Mina, inspired this recipe) says she also includes a pear and apple. I imagine this adds a nice, natural sweetness.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-23701478984792489982014-11-29T22:01:00.000-05:002014-11-29T22:01:14.354-05:00Orange, Artichoke, and Pistachio Salad : A Thanksgiving Salad Story<span style="font-family: Verdana, sans-serif;">I created this festive salad to bring to Thanksgiving dinner. As you probably would have guessed, the fate of any salad on Thanksgiving day is a sad one. People scurry on down the line, piling high the mashed potatoes, candied sweet potatoes, roasted brussel sprouts, green bean casserole, cranberry sauce, turkey, and stuffing, and ladle on a river of gravy, for good measure. Then they get to the salad, glance at their burgeoning plates with one eyebrow askew, walk briskly by the giant bowl of greenery, and sit down. I can't blame them- I did the same thing! It is Thanksgiving, and no one ever says, "My favorite part of Thanksgiving dinner is the salad" after all. (Thanksgiving salads are weeping all over America, people). </span><br />
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<span style="font-family: Verdana, sans-serif;">However, this is a delicious salad, Thanksgiving or any other wintry day. It contrasts navel orange acidity, with gems of salted pistachios, little bursts of sugary-tart dried cranberries, and the je-ne-sais-quoi meatiness of artichoke hearts. This mixture lays atop a bed of romaine and spring mix, and is lined with a halo of chopped parsley, adding a touch more brightness. </span><br />
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<span style="font-family: Verdana, sans-serif;">Here everything is, all lined up (sans glorious orange). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7KAbfQEHYzU6JXWCLKJShhcMIBW5O32Ar61KlRiKIGQQ0iIaw9zn_M61uI7lX5C5KyWkcaXJFdQT5U4fF-gEUMPUs3dPmbX8dgAUS50kMjFyv8b_Lvfz1jK5F_CN_Uf6HSfhifEcrnw/s1600/IMG_0891_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7KAbfQEHYzU6JXWCLKJShhcMIBW5O32Ar61KlRiKIGQQ0iIaw9zn_M61uI7lX5C5KyWkcaXJFdQT5U4fF-gEUMPUs3dPmbX8dgAUS50kMjFyv8b_Lvfz1jK5F_CN_Uf6HSfhifEcrnw/s1600/IMG_0891_1_1.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I whipped up an easy balsamic vinaigrette to go with this, but I imagine a cider vinaigrette, honey mustard, or yogurt dressing of sorts would go with this beautifully. If you are so inclined, chunks of feta would make for a nice briney addition.</span><br />
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<span style="font-family: Verdana, sans-serif;">Luckily, a bunch of people took bagfuls of this home, so no, I won't be eating this salad for every meal this week. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Orange, Artichoke, and Pistachio Salad</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 4-15 (4: main course salad, 15: side salad)</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">2 romaine hearts, washed and chopped into bitesize strips</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4-6 cups of spring mix</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 English cucumber, chopped into half-moons</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 stalks celery, chopped </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 oranges</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 of a 15 oz can of quartered artichoke hearts</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup dried cranberries</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup shelled, salted pistachios</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup chopped red onion</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup chopped parsley</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt and pepper, to taste</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Take an extremely large bowl, and fill it with the romaine and spring mix. Toss together. </span><span style="font-family: 'Courier New', Courier, monospace;">Layer on the cucumber and celery.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Using a sharp knife, peel the orange by slicing off strips of peel, being careful not to remove too much flesh. Now, glide your knife close to a white segment separator. Glide it on the other side of the segment, and remove the segment. Voila, a lovely peeled orange piece with no nasty white pith. Repeat this until the whole orange is sectioned off. (My sister said what remains looks like a fish skeleton. Mmm, yummy.)Repeat with the other orange.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Lay the orange pieces on the salad, along with the artichoke hearts.</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Sprinkle on the dried cranberries and pistachios. Top with red onion, parsley, salt, and pepper. (Hold off on the salt if you are not serving this right away.) Dress with balasmic vinaigrette, recipe below. Feast on!</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;"><b>Garlic-kissed Balsamic Vinaigrette</b></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Makes 1 to 1.25 cups</span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
<div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp dijon mustard</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp honey</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 clove minced garlic</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup balsamic vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2-3/4 cup olive oil</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
</div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Add everything to a dressing shaker. Use the lower olive oil amount if you like your dressing with a bit more acidity. Shake, shake, shake until a thick, glossy dressing emerges.</span></li>
</ol>
</div>
<div>
<span style="font-family: Courier New, Courier, monospace;">Notes: If you are serving this as a main dish salad, add a protein component, such as cooked lentils or chickpeas. A nice, crusty piece of bread with a schmear of butter, or a baked sweet potato completes the meal. I served this with balsamic vinaigrette, but any other vinaigrette, honey mustard dressing, or yogurt dressing, would go well.</span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-29639417459326233162014-11-26T21:10:00.000-05:002014-11-26T21:11:24.724-05:00WIAW: Long Run Edition <span style="font-family: Verdana, sans-serif;">This week, I am joining the What I Ate Wednesday (WIAW) party again over at </span><a href="http://peasandcrayons.com/" style="font-family: Verdana, sans-serif;" target="_blank">Peas and Crayons</a><span style="font-family: Verdana, sans-serif;">.</span><br />
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<span style="font-family: Verdana, sans-serif;">I have been training for the Philadelphia Marathon half-marathon (I know, redundant, right?) and thus have been doing a long run each weekend. This past weekend, I ran 11 miles in preparation for the race this week. See below for an account of my eats that day. </span><br />
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<span style="font-family: Verdana, sans-serif;">My day started off with my typical huge cup o' joe. I've been enjoying Trader Joe's Wintry Blend coffee these days. </span></div>
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<span style="font-family: Verdana, sans-serif;">For morning sustenance, I had this frosty bowl: frozen berries + frozen banana + cucumber + 1/2 scoop Vanilla Sunwarrior + 1/2 scoop Amazing Grass Vanilla Chai + almond milk, topped with raw oats and almond butter.</span></div>
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<span style="font-family: Verdana, sans-serif;">For lunch, I downed this butternut squash wrap, which consisted of a large whole wheat tortilla, hunks of butternut squash, a few tablespoons of pecan butter, and a shake of cinnamon. (At this point in the picture, I had eaten 3/4 of it because I forgot to take a picture. Blogger fail.) I was going on my long run shortly after lunch, so I wanted something carby and easily digestible. This did the trick!</span><br />
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<span style="font-family: Verdana, sans-serif;">Around mile 7 on the run, I bursted out this tasty GU. It tasted just like peanut butter frosting. A-maz-ing. This is right up there with my other favorite GU flavors: Espresso Love and Chocolate Outrage. </span><br />
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<span style="font-family: Verdana, sans-serif;">11 miles completed! (Yes, I am slow- don't mock me. However, I never stopped my watch, and took multiple walking breaks)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OgpzV7suWrJiliPdoHiIl5u55G6Wa4ErWuQdrcAc2e3Hig9RIpZpITg0vThl9DbFkdTSQtPbyFsPAHDpuE9x7EEaWN-KxgBw4tgLk8cPbjeVmhes7D0VfQYUAf3x85aKeJ0bZz1HaMo/s1600/IMG_0831_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OgpzV7suWrJiliPdoHiIl5u55G6Wa4ErWuQdrcAc2e3Hig9RIpZpITg0vThl9DbFkdTSQtPbyFsPAHDpuE9x7EEaWN-KxgBw4tgLk8cPbjeVmhes7D0VfQYUAf3x85aKeJ0bZz1HaMo/s1600/IMG_0831_1.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Dorky post-run pic.</span></div>
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<span style="font-family: Verdana, sans-serif;">Upon arriving back, I had a glass of coconut water to rehydrate. Coconut water is rich in magnesium and potassium for muscle repair. </span></div>
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<span style="font-family: Verdana, sans-serif;">For dinner, the boyfriend and I were starving our faces off, and whipped up this quick and hearty Thai Peanut Stir-Fry. It was basically a bunch of fresh veggies (included protein-packed edamame), stir-fried and mixed with a homemade peanut sauce that incorporated thai curry paste. It was all served on bed of Jasmine brown rice, and topped with green onions and julienned basil. I had this bowl, and half of another. </span></div>
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<span style="font-family: Verdana, sans-serif;">Dessert was a bowl of greek yogurt + banana + boysenberry jam + peanut butter.</span><br />
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<span style="font-family: Verdana, sans-serif;">About an hour later, I had a second dessert: a peanut butter chocolate chip cookie (<a href="http://ohsheglows.com/2012/12/05/crispy-peanut-butter-chocolate-chip-cookies-vegan-gluten-free/" target="_blank">Angela's recipe</a>) and a glass of homemade almond milk. </span></div>
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<span style="font-family: Verdana, sans-serif;">That's it, folks. Hope you enjoyed a glimpse into my long-run eats!</span></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com3tag:blogger.com,1999:blog-7413378456471483576.post-8119975522072976652014-11-17T21:16:00.001-05:002014-11-17T21:16:29.920-05:00Borani Kadoo (Afghan Curried Pumpkin)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">One dark, rainy night, the boyfriend and I ventured to Paradise. <a href="http://kababparadise.com/" target="_blank">Kabab Paradise</a>, that is. Our elbows resting on the cool tabletop, we sat in a large, sparsely decorated room that was squirming with children and families. Intermittent baby cries could be heard, and a general hub-bub muffled our ears. People were walking about, and servers were bringing large trays of food to each of the tables, for which you were given a number after ordering at the counter.<br /><br />Your typical hole-in-the-wall, mom-and-pop quick food joint was my impression as we sat at the table, waiting for our platters to arrive. The boyfriend assured me that this place is much-beloved by his coworkers, who come often to gorge themselves on one of Paradise's infamous platters. Our entrees arrived- both of us ordering the falafel gyro platter, heaped with rice, a carrot slaw, chunks of falafel, and amply doused in yogurt sauce. Okay, folks- getting a bit real here- even though this was tasty, it was very heavy, and a bit too greasy for me. However, 4.5 stars on Yelp as rated by 196 people really cannot lie. Call me an outlier; I digress.<br /><br />Anyway, due to this heaviness, I wanted a little something else that was a bit fresher. Kadoo Qorma, aptly described as "Pumpkin (Vegetarian Meal)", piqued my interest. When do I not like pumpkin? Really never. And so it was ordered. Upon arrival, it was not what I expected- more of a mash of pumpkin, served with warm Afghan bread, and drizzled with a stark white yogurt sauce. Pressing the warm bread into the garlicky, sweet pumpkin and the dabs of creamy yogurt made me close my eyes and sigh. The boyfriend's eyes perked up, too. We were indeed in Paradise, and finished the entire plate despite having already eaten half of our platters. It was that damn good. </span><br />
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<span style="font-family: Verdana, sans-serif;">It may be obvious to you by now that I clearly felt the need to replicate it in my own kitchen. After much diligent Googling, with "Kadoo Qorma" not resulting in much of anything, I discovered that the recipe is often called Borani Kadoo. With that stealthy information, I was able to scrounge up a couple of recipes, but they all seemed to be based off of one: <a href="http://www.sfgate.com/food/article/Afghan-dish-brings-pumpkin-out-of-its-shell-3187274.php" target="_blank">Kate Sullivan Moford's San Francisco Chronicle article</a>, from 2008 (Come on people, was 2008 the hey-day of the Borani Kadoo recipe- at least for English-speakers? That's 6 years ago. The web needs more Borani Kadoo recipes!). So, using Moford's and <a href="http://www.veggiebelly.com/2011/02/afghan-pumpkin-butternut-squash-borani-kadoo-recipe.html" target="_blank">Veggie Belly's</a> (who also uses Moford's as inspiration), I created mine, eager to spread the Kadoo love. </span><br />
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<span style="font-family: Verdana, sans-serif;">First, I peeled the pumpkin by shaving off the hard skin with a sharp knife. Ah, nakey pumpkin! Then I chopped it into chunks, mixed in garlic, ginger, and spices, and simmered it until soft. Borani Kadoo was born. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgUG_aW6x-ukLsYPrjvW1_Z65yJ0STYix_7YSwexe3LDlvsOkZN898dOTM0VBgjFWjPdm_G2koks0kcem-MXa698vrDnSOEefWG4E8WSz7Qx5_hFnhofR5sK8QPuR-iuxI2En1KlXzsU/s1600/IMG_0796_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHgUG_aW6x-ukLsYPrjvW1_Z65yJ0STYix_7YSwexe3LDlvsOkZN898dOTM0VBgjFWjPdm_G2koks0kcem-MXa698vrDnSOEefWG4E8WSz7Qx5_hFnhofR5sK8QPuR-iuxI2En1KlXzsU/s1600/IMG_0796_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I paired it with roasted green cauliflower, and scarlet runner beans drizzled in tahini (+ toast as pictured in first photo). A pumpkin-garlic mouth explosion. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAVqcLnt7e3suvSXesO6Itve3GyiOZRFqF6x7vDYDhcYG0FPIpZevUjyvmw15ySjeb9o6cCzO5WvG0p3Ztymf7ZF6jp2WTwP1iEACAec_Zo7N6HJP2b3IoTekSUJq3g4_QvIMo3Dgi1M/s1600/IMG_0800_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcAVqcLnt7e3suvSXesO6Itve3GyiOZRFqF6x7vDYDhcYG0FPIpZevUjyvmw15ySjeb9o6cCzO5WvG0p3Ztymf7ZF6jp2WTwP1iEACAec_Zo7N6HJP2b3IoTekSUJq3g4_QvIMo3Dgi1M/s1600/IMG_0800_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Borani Kadoo (Afghan Curried Pumpkin)</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 4</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 medium onion, pureed</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 tbsp minced garlic (or 0.5 tbsp if garlic averse)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 tbsp minced ginger</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp tumeric</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp coriander</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp cayenne</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp tomato paste</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1.25 cups water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp sugar (or 3 tbsp for added sweetness)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt, to taste</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 sugar pumpkin, peeled, seeded, and cut into 4" wedges</span></li>
</ul>
<div>
<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Heat oil in large skillet. Add pureed onion, and sautee for 10 minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add the garlic, ginger, tumeric, coriander, and cayenne and cook for 2 minutes. Then add in the tomato paste, water, sugar, and salt. Bring to a boil. Add in the pumpkin, and reduce heat. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Simmer the pumpkin, covered, for 20 minutes, or until very tender. Add more water if needed when cooking. Drizzle with garlic yogurt sauce, as detailed below. Happy feasting!</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;"><b>Yogurt Sauce</b></span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Combine 1 cup lowfat or full fat yogurt with 1 clove of minced garlic. Salt to taste. Drizzle over kadoo and enjoy.</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com1tag:blogger.com,1999:blog-7413378456471483576.post-77710826478835869192014-11-06T22:20:00.000-05:002014-11-06T22:20:44.920-05:00Perfect Crunchy Almond Butter<span style="font-family: Verdana, sans-serif;">I am an ardent consumer of nut and seed butters. I would guesstimate that I polish off a jar every week to week and a half. Globbed into a yogurt bowl, whisked into salad dressings, drizzled over roasted veggies, or smeared onto toast- I eat nut or seed butter at almost every meal. Due to this obsession, I usually keep 4 or so jars in my fridge at any one time. All are different varieties; a girl's got to have choices! Right now, for example, I have a (half-devoured) jar of this Perfect Crunchy Almond Butter, pumpkinseed butter, 8 lbs of hulled tahini (we can chat about that later... haha), some un-hulled tahini, crunchy peanut butter, and pecan butter. Told you I was obsessed.</span><br />
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<span style="font-family: Verdana, sans-serif;">I use nut and seed butters to replace other fats, such as regular butters / Earth Balance and oils. Why? For a few reasons:</span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif;">I think they add more depth of flavor than oils to many dishes. (Of course, nothing beats dipping a hunk of crusty bread in olive oil, so fear not, I still use oils/butter.) However, I find for certain dishes (okay, most dishes, let's be real), like Asian noodle bowls, or for salad dressings, that nut and seed butters have a deeper flavor than their parallel oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">Nut and seed butters pack a protein punch. Oils and regular butter have 0 g of protein. Booo. See below for protein amounts in the butters I have on hand right now. All amounts based on 2 tbsp:</span></li>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Peanut butter: 8 g </span></li>
<li><span style="font-family: Verdana, sans-serif;">Almond butter: 7 g </span></li>
<li><span style="font-family: Verdana, sans-serif;">Pecan butter: 4 g</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pumpkinseed butter: 9 g</span></li>
<li><span style="font-family: Verdana, sans-serif;">Tahini: 6 g</span></li>
</ul>
<li><span style="font-family: Verdana, sans-serif;">Nut and seed butters have a wealth of micronutrients; oils contain micronutrients like vitamin e, as well, but nut and seed butters have a wider variety of these micronutrients, and often in higher amounts:</span></li>
<ul>
<li><span style="font-family: Verdana, sans-serif;">Peanut butter: high in niacin, vitamin e, manganese, magnesium, phosphorus</span></li>
<li><span style="font-family: Verdana, sans-serif;">Almond butter: high in riboflavin, magnesium, phosphorus, manganese</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pecan butter: high in thiamin, manganese, copper</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pumpkinseed butter: high in vitamin B6, folate, pantothenic acid, magnesium, phosphorus, zinc, copper, manganese</span></li>
<li><span style="font-family: Verdana, sans-serif;">Tahini: high in thiamin, iron, magnesium, phosphorus, zinc, copper, manganese</span></li>
</ul>
<li><span style="font-family: Verdana, sans-serif;">Nut butters contain fiber (1-3 grams usually), which helps increase GI motility and fullness. Oils and regular butter contain 0 g fiber</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaJlh3vTh-1OGsGHxXBCj4_gjEUTN7G2Fwucs2U8SjxSIWbgos5Tz1718Z-gBR8wjCLUUh1A5f0E4XskQjoVdccqUpxIkrVT6QppUhkrXNkeKn2HqDyynobtnLUkps6deH4QnkumbWw0/s1600/IMG_0757_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzaJlh3vTh-1OGsGHxXBCj4_gjEUTN7G2Fwucs2U8SjxSIWbgos5Tz1718Z-gBR8wjCLUUh1A5f0E4XskQjoVdccqUpxIkrVT6QppUhkrXNkeKn2HqDyynobtnLUkps6deH4QnkumbWw0/s1600/IMG_0757_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">So, due to my ravenous consumption of these nut and seed butters, it is much more economical for me to make my own. Have you seen the <a href="http://www.amazon.com/Omega-Nutrition-Pumpkin-Butter-12-Ounce/dp/B004L3Z19M/ref=pd_sim_hpc_1?ie=UTF8&refRID=182P44P9A9EJSP8M737Q" target="_blank">price</a> of a jar of pumpkinseed butter, people? $14.50 for 12 oz?! What nonsense. I bought a 1 lb bag of pumpkinseeds at Trader Joe's for $7. </span><br />
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<span style="font-family: Verdana, sans-serif;">Anyway, I digress. It is indeed much cheaper to make these rarer nut butters at home. Employing my trusty Vitamix, I can easily whip up a batch in 2-3 minutes. However, for those without a high-speed blender (i.e. Vitamix or Blendtec or Ninja), proceed with caution before making nut butter. It could take you 20-30 minutes if you have a regular blender / food processor. Yes, I recall with much displeasure the first time I made a nut butter, cashew, for those curious, which took me a whopping 40 mins. Yes, I was persistent. Why I didn't give up 20 mins in, I do not know. And then I got my Vita, and life has been beautiful.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUN2eB0ZuGPbR4kivKpaNdysSEol-4KbEd844xuSfEMBB7qSdU-w1-7ZlRwCRo-8GMLGG-3F9UyTcFtjg5LuPLb56o26CCKLIiqb6MoPyUFskrgh1hI34lWuwq_pGQG5UubGrx7nIHeA/s1600/IMG_0761_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUN2eB0ZuGPbR4kivKpaNdysSEol-4KbEd844xuSfEMBB7qSdU-w1-7ZlRwCRo-8GMLGG-3F9UyTcFtjg5LuPLb56o26CCKLIiqb6MoPyUFskrgh1hI34lWuwq_pGQG5UubGrx7nIHeA/s1600/IMG_0761_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">To make crunchy almond butter, set aside 1/2 cup of the almonds, and grind the rest into almond butter. Then just chop up the whole almonds and mix them with the almond butter. Crunchy bliss, ready to be slathered on some pumpkin muffins, or eaten by the spoonful out of the jar (Do it! I won't judge you. *cough* I do it every day *cough*).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgkGRRSfYyzfAPjIbKf-sfQkMB2XBEZt7XGe52Fow1fyb7EaeL0RXp3zWy8kU9MMm-OxPLQSpVfPmy1_Ft0gJDeF3xOx0OlO7EBKxLkSexCxp-0_XIhsW6uOKaFCyWRkdtXK96FgdAw0/s1600/IMG_0762_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgkGRRSfYyzfAPjIbKf-sfQkMB2XBEZt7XGe52Fow1fyb7EaeL0RXp3zWy8kU9MMm-OxPLQSpVfPmy1_Ft0gJDeF3xOx0OlO7EBKxLkSexCxp-0_XIhsW6uOKaFCyWRkdtXK96FgdAw0/s1600/IMG_0762_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Perfect Crunchy Almond Butter</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Makes a 1-lb jar</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 lb of dry roasted, unsalted almonds</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Roughly chop 1/2 cup of almonds and set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add remaining almonds and salt to high speed blender, such as Vitamix or Blendtec. Blend using tamper, increasing speed from 1-10. Blend on 10 for 2 minutes, or until smooth.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Pour 1/4 of the nut butter into a jar. Add some chopped almonds. Add more nut butter, and more chopped almonds, alternating until all butter and chopped nuts are used. Then, using a spoon or butter knife, stir until combined. Your homemade crunchy almond butter is all ready!</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs656w8XDcE_DGW5YRR2yrypJu8N6VLIvaPubQOdyJZmYvIKr2j0mhyphenhyphenvfwczGdDvKV6akdmkzK6VinxSCGyDSHCMZJWNjYwzXYwsFdvpllLho6cPtEIwVvTDS34Eqzpf6Qz7ixU8foUFc/s1600/IMG_0768_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs656w8XDcE_DGW5YRR2yrypJu8N6VLIvaPubQOdyJZmYvIKr2j0mhyphenhyphenvfwczGdDvKV6akdmkzK6VinxSCGyDSHCMZJWNjYwzXYwsFdvpllLho6cPtEIwVvTDS34Eqzpf6Qz7ixU8foUFc/s1600/IMG_0768_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-88061109050490368262014-11-04T20:33:00.000-05:002014-11-04T20:33:15.213-05:00Dreamy PB&J Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wqI93d79xSbUZrhfU547jIKDAa9xIrntJYhYjU6dANy3ANJbjr-nEexsn-giRFYanFem_7tIF9mlv2ZXGHAL2cmWwlit8bCTk_2ZgYkfGjz0V_EX3SUXoludkliTKFAInw8NgRSvyzY/s1600/IMG_0728_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wqI93d79xSbUZrhfU547jIKDAa9xIrntJYhYjU6dANy3ANJbjr-nEexsn-giRFYanFem_7tIF9mlv2ZXGHAL2cmWwlit8bCTk_2ZgYkfGjz0V_EX3SUXoludkliTKFAInw8NgRSvyzY/s1600/IMG_0728_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Just popping in with an easy hot breakfast recipe. This steamy bowl combines tangy berries with a smattering of au natural peanut butter for a grown up version of the childhood favorite. A hearty scoop of nonfat greek yogurt is plopped in the center, with dabs of boysenberry jam topping it all off.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwojwqJ9vfTo-th4QHRjcm2xEFl2jZkjLSIfQ1A9RIGU-6mr9op-j4i3wVursrjv7XRaSJ3V4Ab3IUAilcVeGmF_12jlSik6UQukJExjQipNIw38aRGaTfWkSd-xLcXxaog7bQ6sMG2Rw/s1600/IMG_0727_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwojwqJ9vfTo-th4QHRjcm2xEFl2jZkjLSIfQ1A9RIGU-6mr9op-j4i3wVursrjv7XRaSJ3V4Ab3IUAilcVeGmF_12jlSik6UQukJExjQipNIw38aRGaTfWkSd-xLcXxaog7bQ6sMG2Rw/s1600/IMG_0727_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I dove into this after a chilly 4-mile morning run, and it warmed my belly and tickled my tongue with peanut butter (sometimes I just get insane peanut butter cravings- anyone feel me?) </span><span style="font-family: Verdana, sans-serif;">I tend to make oatmeal bowls like this quite often in the fall and winter, so perhaps you will be seeing a few more creative oat bowl recipes pop up within the next few months! </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Dreamy PB&J Oatmeal</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 1</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup rolled oats</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2/3 cup water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp chia seeds or ground flax (optional)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup frozen mixed berries </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup nonfat greek yogurt </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1-2 tbsp peanut butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp berry jam (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">honey, agave, or stevia, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Mix oats, water, chia, and frozen berries together in microwave-safe bowl. Microwave for 2-3 minutes, or until oats are tender and much of the liquid has been absorbed.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Top with yogurt, peanut butter, jam, and optional sweetener. Enjoy!</span></li>
</ol>
<div>
<span style="font-family: Courier New, Courier, monospace;">Notes: I used boysenberry jam, but grape, strawberry, or raspberry should all work well. I used granulated stevia (from BJ's) to sweeten. </span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-2063288482304993612014-10-29T08:32:00.001-04:002014-10-29T08:32:13.069-04:00Veggie-ful Fall Cassoulet<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">Guys. Guys. This is heaven in a garlicky, beany, herby, butternutty bowl. (Yes, I'm making up words- it's that good!) Remember I <a href="http://vegfiend.blogspot.com/2014/09/vegan-nicose-salad.html" target="_blank">went on and on</a> earlier about how I needed to vegetarianize some French dishes? Well, cross one of the list, folks: cassoulet! </span><br />
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<span style="font-family: Verdana, sans-serif;">What in the lord's name is cassoulet? Cassoulet is a French dish that originated in the south of France, typically brimming with various sausages, pork skin, and white beans. The cincher is that it is all cooked in a traditional, somewhat funnel-shaped, earthenware vessel called a "<a href="http://www.saveur.com/article/Kitchen/The-Cassole" target="_blank">cassole</a>". I obviously do not have a cassole, nor do I eat meat, so you may be asking yourself what rubbish mockery I am posting here. Well, fear not! After intense cassoulet research, I realized that there are a.) a number of veggie versions, and b.) many of them have no need for oven cooking (a.k.a. no need for a cassole). Win.</span><br />
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<span style="font-family: Verdana, sans-serif;">What you do need, however, is white beans. I purchased these beauties from <a href="http://www.ranchogordo.com/mm5/merchant.mvc?Screen=CTGY&Store_Code=RG&Category_Code=DHAHB4" target="_blank">Rancho Gordo</a>. They are the classic cassoulet bean, grown from tarbais seed (see package above). Tarbais beans are IGP (Indication of Protected Geographical Origin), so Rancho can't call them Tarbais because they are actually grown in California, but I digress. They are delicious, authentic, and hold up terribly well when simmered in a pot for hours. They may be my (*gasp*) favorite bean so far. Big words, coming from me. Yes, I am a bit bean-obsessed, my friends. Welcome to life as a vegetarian foodie. </span><br />
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<span style="font-family: Verdana, sans-serif;">This vegan version of cassoulet is packed with white beans, tomatoes, butternut squash, provencal herbs, and garlic. The butternut squash gives this dish a seasonal touch, and lends it a distinct sweetness. </span><br />
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<span style="font-family: Verdana, sans-serif;">To top our bowls of cassoulet (I was eating with the boyfriend), I prepared garlicky bread crumbs. A salad of butter lettuce and raddichio with a simple vinaigrette made for a bright contrast of a side dish.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Veggie-ful Fall Cassoulet</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adapted from <a href="http://smittenkitchen.com/blog/2008/03/vegetarian-cassoulet/" target="_blank">Smitten Kitchen</a> </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 6-8</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">2 cups dried white beans (I used <a href="http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=CAS01&Category_Code=DHAHB4#.VE_xeSldXg0" target="_blank">these</a>)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 small onion, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2/3 cup frozen leeks, defrosted</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 cloves of garlic, minced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 carrots, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 stalks of celery, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">8 thyme sprigs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 parsley sprigs</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 bay leaf</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/8 teaspoon ground cloves (use only if you are <i>not</i> using spiced cider)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 15oz can diced tomatoes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 cups cubed butternut squash</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp tomato paste</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2-3 cups veggie broth</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2/3 cup spiced apple cider (or more broth)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt + pepper, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Rinse and sort dried beans. Soak beans in about 8 cups of water for at least 8 hours. Drain water.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Heat olive oil in a large pot over medium heat. Add onion, leeks, garlic, carrots, celery, thyme, parsley, bay leaf, and optional cloves. Cook until softened, about 15 minutes. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Stir in soaked beans, diced tomatoes, butternut squash, tomato paste, broth, and apple cider. Add salt and pepper. Bring to a simmer, and cook covered for 40 minutes, or until the squash is easily pierced by a fork and beans are tender.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">While the cassoulet is cooking, prepare the breadcrumbs, below.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">When the breadcrumbs and the cassoulet are both done, spoon out hearty bowls of the stew, and top with the garlicky breadcrumbs. Devour.</span></li>
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<span style="font-family: Courier New, Courier, monospace;"><b>Garlic Breadcrumbs</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1.5 cups whole wheat breadcrumbs (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup chopped parsley</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 clove garlic, minced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span><br />
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Heat 1 tbsp olive oil in a large sautee pan on medium-high. Add breadcrumbs, parsley, and minced garlic.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Once the oil is absorbed, add the remaining 4 tbsp olive oil and stir well. Keep stirring the mixture for 5-10 minutes, or until toasted to your liking. Add salt to taste. </span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;">Note: I found whole wheat breadcrumbs at Whole Foods for a few bucks, and I highly recommend them!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is the perfect fall comfort bowl to dive into on a chilly night. Enjoy!</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-71176502103174339982014-10-16T20:44:00.000-04:002014-10-16T20:44:01.998-04:00Papaya Breakfast Boat<span style="font-family: Verdana, sans-serif;">Today, I have a quick and easy breakfast idea for you. Personally, I know I always fall into the same breakfast routine: smoothies and yogurt bowls. I struggle to call it a rut, because there are so many ways to shake both of those meals up flavor-wise, but regardless, this recipe is a welcome change to the rotation. </span><br />
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<span style="font-family: Verdana, sans-serif;">Don't the starfruit look adorable? Like they're sliding down a yogurt slide! Love it. (Yes, I am a 5-year-old at heart. Speaking of such, this would probably be a cute breakfast idea for your young ones.)</span><br />
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<span style="font-family: Verdana, sans-serif;">The idea is simple: Take a chunk of papaya, size depending on your appetite. I used about 1/4 of a large papaya. Squeeze some lime juice over the coral-colored flesh. Mound on some greek yogurt of choice. I used 0% plain, but vanilla, or even key lime, if you can find it, would be wonderful. Then sprinkle on some ground flax for a punch of omega-3s, and some raw oats for texture, and line up your starfruit slices. Layer on some almond butter, or your favorite nut-butter (macadamia or coconut butter would be fun to keep with the tropical theme), and drizzle on some honey or agave. Bam- your Papaya Breakfast Boat is ready! </span><br />
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<span style="font-family: Verdana, sans-serif;">If you can't find star fruit, which is also known as carambola, kiwi slices or banana slices should also go well with the papaya.</span><br />
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<span style="font-family: Verdana, sans-serif;">Speaking of papaya, this fruit is extremely good for you. <a href="http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1985/2" target="_blank">1 cup</a> contains 144% of your daily Vitamin C, 31% of your daily Vitamin A, 13% of your daily folate, and 10% of your daily potassium. In addition to having these micronutrients, papaya also contains something very unique, an enzyme called papain, which helps digest proteins. Because of this, papaya has been used as a meat-tenderizer for thousands of years by the peoples of South America, and is used in creating digestive enzyme supplements. Also because of this, I sometimes develop a (very short-lived) skin rash if I do not immediately wipe off papaya juice from my hands when I am slicing and dicing them. Guess the papaya is trying to tenderize me! Clearly, this does not discourage me from being a papaya fiend.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Papaya Breakfast Boat</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 1</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">Chunk of papaya, seeds removed</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2-1 lime</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 cup 0% plain greek yogurt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp ground flaxseed</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp raw oats</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 starfruit, sliced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp almond butter</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1-2 tsp honey</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Juice the lime over the papaya.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Scoop the yogurt into the papaya "bowl". Sprinkle on the flax and oats.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Line up the starfruit slices, and top it off with almond butter and honey. Add more lime juice on top, if desired. Have a happy breakfast!</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;">Notes: Feel free to use your favorite greek yogurt. I highly recommend sticking with greek, though, because traditional yogurt would be too runny to stay in the papaya. If you do not have starfruit, kiwis or bananas would go well. Coconut butter or macadamia nut butter would be a fun almond butter replacer, but feel free to use whatever you have on hand. You can substitute agave for the honey.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-27980653178581887502014-10-15T21:54:00.000-04:002014-10-15T21:54:49.847-04:00Spiced Pumpkin Oat Squares<span style="font-family: Verdana, sans-serif;">As my dear friend Nikolai knows, this recipe is a bit late in coming. I have been scheming away for a few weeks, trying to think of an innovative pumpkin dessert recipe. This has been a huge challenge, given the pumpification of <a href="http://www.traderjoes.com/fearless-flyer/" target="_blank">everything under the sun</a> lately. So what was left to pumpify? I settled on these soft, oaty bars, after ruling out various cakes, puddings, tarts, cheesecakes and many more (everything's been done, man!). I also wanted to keep them vegan, as I was not sure if my dear Nikolai was looking for a vegan recipe or not, and work-friendly, as he wants to bring them in for his colleagues. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLhWM8RfUKemEHHPT2gpsIjUknvsWdfK9wReAUjRHlVHxvYqQYyMPWOIqPTTdqjdwFRsWMPyUXIwX8xABjhnavmYs_uQPiOXi2-XH1s6bmVvWv_yV5GziKNbHoFdCtH8rm4n-U6Zatb4/s1600/IMG_0736_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLhWM8RfUKemEHHPT2gpsIjUknvsWdfK9wReAUjRHlVHxvYqQYyMPWOIqPTTdqjdwFRsWMPyUXIwX8xABjhnavmYs_uQPiOXi2-XH1s6bmVvWv_yV5GziKNbHoFdCtH8rm4n-U6Zatb4/s1600/IMG_0736_1_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">So, voila! Here they are. I worked off of Angela's <a href="http://ohsheglows.com/2010/10/18/healthy-strawberry-oat-squares-with-homemade-jam/" target="_blank">Healthy Strawberry Oat Square</a> recipe, modifying the topping, changing up the flour for the base, and adding warm fall spices to both layers. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A-eyUKdhrSASVg1gfHKPvUVbVLZ8_IDpNMUoId67tVr75zJ7XpW6820LjsPDTrU8AfcQBKhLEVZcQW8Pr0BSLlbntmgFAULz4DUmvDsL2vYy3xRj2hOvzYF_1EjwUBR88npMz__jdWo/s1600/IMG_0730_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-A-eyUKdhrSASVg1gfHKPvUVbVLZ8_IDpNMUoId67tVr75zJ7XpW6820LjsPDTrU8AfcQBKhLEVZcQW8Pr0BSLlbntmgFAULz4DUmvDsL2vYy3xRj2hOvzYF_1EjwUBR88npMz__jdWo/s1600/IMG_0730_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">They are moist and tender, with hints of cinnamon and a nudge of pumpkin, and are perfect as is partnered with a cup o' joe, or how I have been enjoying them: warmed up and slathered in pecan butter (recipe coming soon!) and a drizzle of maple syrup. </span><br />
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<span style="font-family: Verdana, sans-serif;">I brought some in for my coworkers and they were a big hit. Sometimes I am a bit fearful of vegan dessert reception, but no one could even tell they didn't have eggs/butter/milk- woot, woot! </span><span style="font-family: Verdana, sans-serif;">Every one of them got gobbled up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL7ZmuxPW_Ka_gb1WB1jNkN5J00M2xHxRy8Eh5mifv0ngLFalhMCONIsty-QDPR1wmeA3HzSCs0lT-MroJxGCvSB8DJq0TxmG38BtCe-cby4M6hcJ8u_HIDXFXuzCG3bnTnEWOCjhbpA/s1600/IMG_0737_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL7ZmuxPW_Ka_gb1WB1jNkN5J00M2xHxRy8Eh5mifv0ngLFalhMCONIsty-QDPR1wmeA3HzSCs0lT-MroJxGCvSB8DJq0TxmG38BtCe-cby4M6hcJ8u_HIDXFXuzCG3bnTnEWOCjhbpA/s1600/IMG_0737_1_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Good thing I saved a few for myself ;) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmaMOTEBPYfVRiTqIU26oG8mGICLiDfiaNG604t44ygxRViQmsoyxFKOJzUY-_7-igdEhm1MUoVRqJk7c2RXqJE7YsebjtVMg-Z_PJdKyPNraAXp_Z25FY_ULknUVVBSCJivXBtoG4Bk/s1600/IMG_0734_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmaMOTEBPYfVRiTqIU26oG8mGICLiDfiaNG604t44ygxRViQmsoyxFKOJzUY-_7-igdEhm1MUoVRqJk7c2RXqJE7YsebjtVMg-Z_PJdKyPNraAXp_Z25FY_ULknUVVBSCJivXBtoG4Bk/s1600/IMG_0734_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Spiced Pumpkin Oat Squares</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 12-16, depending on how large you slice them</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Instant Pumpkin Butter Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 15oz can pure pumpkin puree (not sweetened)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 1/4 tsp pumpkin pie spice</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup maple syrup</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp chia seeds</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp water</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Oat Base Ingredients</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp chia or ground flax + 4 tbsp water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1.5 cup oats</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup spelt flour</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup brown sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp pumpkin pie spice</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup vegan butter, melted</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup maple syrup</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp apple cider or nondairy milk</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Make a chia or flax egg by combining 1 tbsp chia seeds or ground flax with 4 tbsp water in a small bowl. Set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Preheat the oven to 350 degrees F and spray an 8 x 8 or 9 x 9 baking dish with oil. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Prep the pumpkin topping. Mix all pumpkin butter ingredients together in a pot over medium heat. When the mixture starts to bubble, reduce heat to low and let cook while you prepare the oat base, stirring periodically.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">In a large bowl, combine the first 7 oat base ingredients. In a smaller bowl, combine the last 4 ingredients and the chia egg. Mix the wet into the dry. Set aside 1/2 cup of the oat mixture for the topping.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Pour the oat base into the baking dish and smooth out. Then pour on the pumpkin topping and smooth out. Crumble on the 1/2 cup of oat base that you set aside. You may want to do tinier bits than I did in the pictures- or if you want big chunks, go for it!</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Bake for 30 minutes. Allow to cool before slicing and removing from the dish. Store in the refrigerator. Enjoy cold, room temp, or my favorite, warmed.</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;">Notes: You may be able to sub maple syrup with agave if that is what you have on hand. You could also probably substitute the spelt flour with whole wheat pastry flour (pastry- not regular!)or just good ol' all-purpose flour. </span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-9528072250481093732014-10-10T20:18:00.000-04:002014-10-10T20:18:17.156-04:00Ring Around the Kale, with Butternut Squash and Romesco Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgmi1q2DCPTxT4B6_wG5oIr36GprIkLmtGPskE4t2ucZsWMGj2ShLqplwm7aDmPOiMpq7VVUi7Ga-JfkXf-kMPTqGBYTjRz6wbZkAKy8wZ-Prck5NkX3f7T2u7PmP5G6LWvpyMY0z1hE/s1600/IMG_0547_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgmi1q2DCPTxT4B6_wG5oIr36GprIkLmtGPskE4t2ucZsWMGj2ShLqplwm7aDmPOiMpq7VVUi7Ga-JfkXf-kMPTqGBYTjRz6wbZkAKy8wZ-Prck5NkX3f7T2u7PmP5G6LWvpyMY0z1hE/s1600/IMG_0547_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Squash-fest is officially here! Woot, woot. Or, at least, that is what I like to call October and November ;) I absolutely adore winter squash. And I'm not just talking pumpkin, people. I roam around in the supermarkets and farmer's markets and hunt for the weird stuff. The knobby ones, green-striped ones, blue-shelled ones, dusty ones, 10-lb-er ones. The ones you think are just for decoration. I view it as my duty to roast 'em up, and eat them with a slather of almond butter and maple syrup. Ahhh, dreamy.<br /><br />But, alas, don't worry. This recipe doesn't call for any strange squash (although, I fully support you if you want to use up a hubbard or fairytale pumpkin)- it calls for the ubiquitous butternut squash. The sweet creaminess of the butternut jives beautifully with the oniony rice (which is buried beneath the mound of squash), and the steamed kale. </span></div>
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<span style="font-family: Verdana, sans-serif;">Here is the ring before it is properly dressed. (Cover the children's eyes!)</span></div>
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<span style="font-family: Verdana, sans-serif;">I made an amaaaaaazing sauce to drizzle on top: romesco sauce. I'm talking highly addictive, I-will-1000%-make-again, I-want-to-eat-with-everything kind of sauce. So what is it exactly? Romesco sauce is a traditional Catalonian (a.k.a. Spanish) sauce made of almonds, tomatoes, red peppers, and garlic. As with any traditional recipe, there are a thousand variations, some using mint, hazelnuts, dried peppers, bread as a thickener, more oil, etc. </span><br />
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<span style="font-family: Verdana, sans-serif;">In my romesco research, I just stumbled across something called a calcotada, which is an event that celebrates the harvest of the spring onion, or calcot. People flame roast the calcots and then dip them in romesco sauce. Mmmm. Maybe I will do that...</span><br />
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<span style="font-family: Verdana, sans-serif;">The romesco I made was adapted from <a href="http://www.bonappetit.com/recipe/romesco-sauce" target="_blank">this Bon Appetit recipe</a>. I reduced the oil (by a ton!) and excluded the parsley. The sauce is made of roasted red peppers, tomatoes, roasted almonds, garlic, EVOO, smoked paprika, cayenne, red wine vinegar, and salt and pepper. A seemingly odd combo, but I promise, this sauce is what dreams are made of.</span><br />
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<span style="font-family: Verdana, sans-serif;">I served this dish with lentils and pinot noir. And it's Boyfriend approved, too!</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Ring Around the Kale, with Butternut Squash and Romesco Sauce</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 4</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 medium butternut squash (only use half)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup brown rice</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 cups veggie stock</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 small onion, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 10 oz bag of chopped kale</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt + pepper</span></li>
</ul>
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<li><span style="font-family: Courier New, Courier, monospace;">1 jarred roasted red pepper</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 garlic clove, minced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup roasted unsalted almonds</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup canned diced tomatoes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp smoked paprika (don't leave out!)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp cayenne</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp red wine vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt + pepper</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Heat oven to 400 degrees F. Cut butternut squash in half lengthwise and scoop out seeds. Spray with oil and salt and pepper. Bake cut-side down for 40 mins, or until a fork can easily pierce down to the skin. Set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">While the squash is baking, start the rice. Mix rice, stock, and onion in a medium-size pot. Bring to a boil. Reduce heat to low, and allow to simmer, covered, for 45 mins, or until rice tastes done to your liking. Add salt and pepper.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">While the rice and squash are cooking, prepare the kale. Over medium-high heat, add 1 tbsp olive oil to a large sautee pan. Add kale when oil is heated. Stir to coat with oil. Sprinkle on salt and pepper. Cover with a lid and allow to steam for 10 mins, or until kale is tender.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Make the romesco sauce. Add first 7 romesco sauce ingredients to a food processor and process until finely chopped. With the machine running, drizzle in the olive oil. Salt and pepper to taste. </span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">Take half of the cooled butternut squash. Save the other half for other uses (soup? snack? smoothie?) Scoop the squash out of the shell, or if the squash is very well-cooked, peel off the skin. Slice it into half moons.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Assemble all of your hard work. Using a large round serving platter, mound the rice in a circle in the center of the dish. Spread out so that it is 3-4 inches from the edge. Take the kale and line it around the edge of the platter. Cover the exposed rice with the squash. Drizzle on the romesco sauce. Happy eating!</span></li>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-10564143110119409052014-10-08T08:13:00.001-04:002014-10-08T08:13:21.141-04:00WIAW: October 8, 2014<span style="font-family: Verdana, sans-serif;">Hey there! Long time no blog. I have taken a lovely hiatus from blogging for the past week after my month-long Vegan MoFo sprint. However, I am back and energized, and wanted to kick off October by joining the <a href="http://peasandcrayons.com/2014/10/ate-wednesday-194.html" target="_blank">What I Ate Wednesday (WIAW) party</a>. </span><br />
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<span style="font-family: Verdana, sans-serif;">Here is a run through of a day of my eats from last week. Enjoy, fellow food oglers! </span><br />
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<span style="font-family: Verdana, sans-serif;">As has been par for the course these past few weeks (a.k.a. ever since I could get my grubby hands on the stuff), I have been kicking off my days with a steaming mug of Trader Joe's Pumpkin Spice coffee. It is heavenly: full of cinnamon, nutmeg, and other autumnal spices. (Excuse my picture repeat from last WIAW.)</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a2icRezPQiBmzIUrGztTwQ18-qtKl5SMpAycsiiA1N8vjaoC6CdifE_J51zl9L8O2TatZTR8kG5srnKAIGQj65zVRnrbdj8KvuUmX08MPAxCXP4lF0sqSYq9d6wSpbebGACjYl-LGJo/s1600/IMG_0615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-a2icRezPQiBmzIUrGztTwQ18-qtKl5SMpAycsiiA1N8vjaoC6CdifE_J51zl9L8O2TatZTR8kG5srnKAIGQj65zVRnrbdj8KvuUmX08MPAxCXP4lF0sqSYq9d6wSpbebGACjYl-LGJo/s1600/IMG_0615.JPG" height="480" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">For breakfast, I had a giant bowl of pumpkin yogurt (1/2 cup pumpkin puree + about a cup of 0% greek yogurt + a hefty shake of pumpkin pie spice), topped with a diced pear, brown rice krispies, apple butter, a scoop of flaxseed, and almond butter galore. I also sprinkled some unpictured stevia on top. This bowl kept me full and powered up until 1:30 pm, which is a big deal for someone whose tummy starts growling at 11:50 am most days.</span></div>
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<span style="font-family: Verdana, sans-serif;">For lunch, I was in the soup and salad kinda mood, and had a salad of butter lettuce, radicchio, and tomatoes and some unpictured red wine vinaigrette that I had left in my work fridge. On the side, I heated up some homemade black beans, as well as a bowl of roasted tomato soup (recipe to come soon!). </span></div>
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<span style="font-family: Verdana, sans-serif;">This juicy orange and these salted & roasted walnuts tided me over until dinner time.</span></div>
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<span style="font-family: Verdana, sans-serif;">When I got home from work, I chowed down on this bean and grain bowl. I had a big scoop of leftover farro cooked with tomatoes and broth, sauteed greens (collards, kale, mustard greens), and kidney beans. I spooned some basil pesto over top for some healthy fats and a flavor ka-pow. I keep a jar of pesto stashed in the freezer at all times to come to the rescue whenever needed. It freezes wonderfully.</span></div>
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<span style="font-family: Verdana, sans-serif;">For dessert, I had two unpictured scoops of TJ's Cookie Butter Ice Cream. Just buy it. Your nights will be full of happiness, I promise.<br /><br />Hope you all have a beautiful and energized Wednesday!</span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com4tag:blogger.com,1999:blog-7413378456471483576.post-57044334062446886362014-09-30T22:14:00.000-04:002014-09-30T22:14:38.357-04:00MoFo Finale: Salad-Stuffed Squash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDqgX7h0gi-18Wl3UeYWL6NRudw0kxvVxBE_nvz240IY1zODxicQ-mrLwOiAaYVkUOdHglGS6vJUjEALgeEYTrk31_sAyxm3kuYz3ICYYLNoQESgFSq2b_V1JjAYf00faIV9vlDAX-NE/s1600/IMG_0653_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzDqgX7h0gi-18Wl3UeYWL6NRudw0kxvVxBE_nvz240IY1zODxicQ-mrLwOiAaYVkUOdHglGS6vJUjEALgeEYTrk31_sAyxm3kuYz3ICYYLNoQESgFSq2b_V1JjAYf00faIV9vlDAX-NE/s1600/IMG_0653_1.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Well, friends, with this post Vegan MoFo is officially over for me. I have posted 19 salad recipes (including this one) during the month of September. It has been a wild a ride and I plan to write a reflections post tomorrow or later this week. </span></div>
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<span style="font-family: Verdana, sans-serif;">But for now, back to this salad-stuffed orange beauty! Everyone always stuffs squash with cooked items: bread stuffing, quinoa, rice, etc. This recipe changes it up. Today, we're stuffing squash with a crunchy harvest salad filled with apples, toasted walnuts, raisins, and red onion.</span></div>
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<span style="font-family: Verdana, sans-serif;">The squash I chose is a small hubbard (about 6 inches from tip to tip), which I purchased at my local farmer's market. If you can't find hubbard, or if the hubbard you find is thirty gazillion pounds (which most of them are for some strange reason), feel free to sub your favorite winter squash varietal. However, you want to make sure it has a large pocket for stuffing. Thus, butternut may not be the best choice, as they tend to have small cups once seeded.</span></div>
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<span style="font-family: Verdana, sans-serif;">Here is the hubbie all baked and toasty. Mmmm.</span></div>
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<span style="font-family: Verdana, sans-serif;">I whipped up a sherry vinaigrette to drizzle over the top. I finally caved and bought a bottle of sherry vinegar the other week, and now I'm using it like crazy. Although I shouldn't be because the dang bottle cost me $8 for a tiny bit of vinegar. (However, it did come with a cork top, which is highly entertaining for those easily-amused...aka me).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28HQBMl8GFqYW9jeUaAHpvjX-pUXKcMj8EW4ew7F5Hs2X65tDw7HvXZMekHXcpt9fw4NrzzmwAnvQ-mRfWZWyF6KjLXmtm_Gwswu9UGx7hKuJ9tJmBYSJTInWvpINxvXEzgaZD-XsjbE/s1600/IMG_0646_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh28HQBMl8GFqYW9jeUaAHpvjX-pUXKcMj8EW4ew7F5Hs2X65tDw7HvXZMekHXcpt9fw4NrzzmwAnvQ-mRfWZWyF6KjLXmtm_Gwswu9UGx7hKuJ9tJmBYSJTInWvpINxvXEzgaZD-XsjbE/s1600/IMG_0646_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This squash-as-bowl salad makes the perfect lunch. I just packed one half up in a large container, drizzled some dressing over top, and ate it cold. However, I imagine it would be equally as yummy at room temp (or maybe even better!). </span><br />
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<span style="font-family: Verdana, sans-serif;">I am obsessed with winter squash, so I hope to create a few more recipes surrounding these orange-hued, starchy wonders before the season is over. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Salad-Stuffed Squash</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 2 (with leftover salad)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Salad</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 small winter squash (mine was 6 inches end-to-end)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 head of romaine, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 english cucumber, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 large apple, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 stalks celery, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup kidney beans</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup toasted walnuts</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp raisins</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt & pepper, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Dressing</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp sherry vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp dijon mustard</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp olive oil</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Heat oven to 400 degrees F. Cut squash in half and scoop out the seeds. Place on baking sheet and spray with oil. Salt and pepper the flesh. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Turn cut-side down on baking sheet and bake for 45 minutes, or until the squash is soft when jabbed with a fork. Let cool.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Combine rest of salad ingredients in bowl.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Mix dressing ingredients together.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Stuff each cooled squash half with as much salad as possible. Drizzle dressing over top and chow down!</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Note: You will likely have leftover salad, which you can eat on the side, or with another meal.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-56793964191934651722014-09-29T22:24:00.000-04:002014-09-29T22:30:56.952-04:00Vegan MoFo: Liebster Award <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSIlN-B_An_y40iNVQzmzAhYuiwQtFJ4D6SfTtBzkH4EE6RLQUKY483wPFjzLehcQ19GDneQEijjOIC7fnd4i_UyVX8EyWKnIojJBc6zXo2Cy0a8tfuJ-xvd79wCEmdunoiXyMF5HnDc/s1600/Liebster-Award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOSIlN-B_An_y40iNVQzmzAhYuiwQtFJ4D6SfTtBzkH4EE6RLQUKY483wPFjzLehcQ19GDneQEijjOIC7fnd4i_UyVX8EyWKnIojJBc6zXo2Cy0a8tfuJ-xvd79wCEmdunoiXyMF5HnDc/s1600/Liebster-Award.png" height="320" width="320" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I was nominated to do the Liebster Award by two lovely bloggers: <a href="http://www.danielle-atkins.com/" target="_blank">Danielle Atkins</a>, and Julie from <a href="http://myapologiesforthenovel.blogspot.com/" target="_blank">My Apologies for the Novel</a>. Since I have been nominated twice, I am going to answer my first nomination, from Danielle. I am excited to participate in this Vegan MoFo tradition(?), and to let my lovely readers know a little bit more about me! </span></div>
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<span style="font-family: Verdana, sans-serif;">Also, please know that I am actually not vegan, so my responses to some of the vegan-centric questions may be...not what everyone else says, ha ha.</span></div>
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<span style="font-family: Verdana, sans-serif;">These are the guidelines:</span></div>
<ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #333333; font-size: 14px; line-height: 19.6000003814697px; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 42px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 16pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">Answer the questions given and then come up with 10 new ones to ask your nominees.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 16pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post.</span></li>
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 16pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">No Tag backs and nominees must have under 200 followers on any platform.</span></li>
</ul>
<ul style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; color: #333333; font-size: 14px; line-height: 19.6000003814697px; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 42px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 0px; line-height: 16pt; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">You must tell all the blogs that you nominate that you have nominated them.</span></li>
</ul>
<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span>
<span style="color: #222222; font-family: Verdana, sans-serif;"><span style="background-color: white;">1.) </span></span><span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">What is your favorite animal and why?</span><br />
<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333320617676px;">I love penguins and have collected them since I was a wee babe (okay- I was like 10 when I started). My favorite real life animal are cats (specifically exotic cats- yes, <a href="http://38.media.tumblr.com/tumblr_mc2mhmbJSG1ruwvo8o1_500.png" target="_blank">the breed,</a> not some random exotic cat from the tropics). Sadly, I am allergic to cats, and will probably never own my own :( Le sigh. But, I am a cat person because they are low-maintenance, have their own sassy personalities, are highly intelligent, and quieter than dogs. I am not a fan of licking and barking, thank you.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">2.) How do you relax?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">I run. Going out for a run not only works out any physical tension I may have accumulated, but it clears my mind and leaves me feeling calm and content afterwards.</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">3.) Favorite fruit and vegetable?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333320617676px;">Vegetable: winter squash. Fruit: papaya...? Fruit's a tough one, as I adore so many.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">4.) If you only had to eat one meal for the rest of your life, what would it be?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">Dude, I get sick of eating the same meal 3 nights in a row. I don't anything would last me the rest of my life. However, for posterity's sake- I never tire of a giant bowl of 0% greek yogurt, topped with fresh berries, homemade granola or muffin crumbles, drippy nut butter, cinnamon, and flax seed.</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">5.) What is your favorite vegan media (documentary, book, band/song, or movie, etc.)?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">I love, love, love Angela Liddon's blog, <a href="http://ohsheglows.com/" target="_blank">Oh She Glows</a>. I read it religiously, and her cookbook is the most used book in my kitchen.</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">6.) How did you decide to become vegan? What prompted you to make the change? Did you have any setbacks?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">I am actually not vegan. I am vegetarian (I eat eggs and dairy). However, I would gander that at least 60% of my meals are vegan. </span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">7.) What is your favorite vegan dish from a restaurant?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333320617676px;">Anything from Vedge in Philadelphia. I went there for my birthday last year, and all the food was mind-blowing!</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">8.) Do you have any friends that are vegan or how do you meet fellow vegans?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;"><br /></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">I have no friends who are vegan. Boooo. </span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">9.) What are some of your favorite vegan organizations/nonprofits or vegan "celebrities" (these don't have to be celebrities that are vegan...it can be people famous in the vegan community)?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333320617676px;">Again, I love Angela Liddon. I also have ogled Robin Robertson's books on Amazon.</span></span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">10.) Do you consider yourself an activist, and if so, what do you do to promote veganism or give back to help animals?</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 16pt;">I do not consider myself an activist, and I don't do that much to promote veganism (as I am not vegan). I speak about the benefits of a vegetarian lifestyle when folks ask me why I am veg, but I won't try to push it on anyone.</span></div>
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">Alright folks, I am not going to lie: it is really hard to find 8 bloggers who have less than 200 followers on all platforms. I think the two bloggers below fit the criteria, but I don't have any more time to spend clicking on a bunch of random blogs to find their readership. (a.k.a. I'm a terrible person)</span></span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">Without further ado, </span></span><span style="color: #333333; font-family: Verdana, sans-serif; line-height: 21.3333339691162px;">I nominate the following bloggers to answer the 10 questions I wrote below:</span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 21.3333339691162px;">Aileen</span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">http://www.morselsandmoonshine.com/</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;"><br /></span></span>
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">Chuck</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif; line-height: 21.3333339691162px;">http://www.brandnewvegan.com/about-brand-new-vegan/ </span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">1.) What is your favorite way to spend Saturday morning?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">2.) What is your favorite breakfast cereal?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">3.) What is your current mantra, or what is a meaningful phrase in your life right now?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">4.) How often do you eat out versus cook? Which do you prefer?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">5.) Silver or gold?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">6.) Who is your favorite vegan spokesperson, activist, film star, musician, etc.? </span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">7.) What is your favorite vegan cookbook?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">8.) If applicable, is your significant other vegan? </span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">9.) Do you have any pets?</span></span><br />
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="line-height: 21.3333339691162px;">10.) What's your favorite part about blogging?</span></span><br />
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-28025008336510600762014-09-26T22:28:00.001-04:002014-09-26T22:28:26.851-04:00Just Peachy Chocolate Buckwheat Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4R3qA9u28dKgstfs6L2Fj0s6ZnBn8BSBtx4OSz8iSOQHs42J2bClvq5zszdB034oxjJKv7wqt9iq52mNeHXF38fbps_IsutoW9iNN-q3S4gPKzr0e91yGcZfnOrJY21UJ9R4JoDXr3bQ/s1600/IMG_0391_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4R3qA9u28dKgstfs6L2Fj0s6ZnBn8BSBtx4OSz8iSOQHs42J2bClvq5zszdB034oxjJKv7wqt9iq52mNeHXF38fbps_IsutoW9iNN-q3S4gPKzr0e91yGcZfnOrJY21UJ9R4JoDXr3bQ/s1600/IMG_0391_1_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There are few dessert salads out there. Some of them are variations on a fruit salad- some chopped fruits, a drizzle of sweetener, some mint. Other ones, scary ones, are made of marshmallows and bright green Jell-o and pretzels, and packed into a bundt mold. As my Vegan Mofo posts are salad-themed, I obviously had to come up with some kind of dessert salad. However, I wanted to break out of the traditional fruit / scary salad mold, and decided to try out sprouted buckwheat as the base, similar to my <a href="http://vegfiend.blogspot.com/2014/09/cherry-buckwheat-breakfast-salad.html" target="_blank">Cherry Buckwheat Breakfast Salad</a>. You can check out that post for instructions on how to sprout buckwheat. It is super simple- all it takes is water and time. Ah, the magic of creating life!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1dQWYj0qmfhD5UkaRujOLPW7eOdy0d4elMfsu-dPJyTiajI8IUxDlhOfjsO9fnmbJ9tUg3v6a10vZ6YgLTYBmtahWyZ4KfnM-ijTyArD8XGezOqME1KN67oz71muvldoJKYKU4vw_e0/s1600/IMG_0399_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh1dQWYj0qmfhD5UkaRujOLPW7eOdy0d4elMfsu-dPJyTiajI8IUxDlhOfjsO9fnmbJ9tUg3v6a10vZ6YgLTYBmtahWyZ4KfnM-ijTyArD8XGezOqME1KN67oz71muvldoJKYKU4vw_e0/s1600/IMG_0399_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The above photo was taken about 2 days into my sprouting session. These little babies are ready to munch on. You can tell when they are ready when all of the buckwheat pyramids have developed white tails a few centimeters long. </span></div>
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<span style="font-family: Verdana, sans-serif;">I created a chocolate coconut "yogurt" dressing from cocoa powder and Trader Joe's Vanilla Cultured Coconut Milk. I am sure you can use your favorite non-dairy vanilla yogurt of choice if you do not have TJ's access. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RdW28nTUPUyGEU69yzs-A49ovGtHBa8Z9viD7nBExq7Fg6ZRqsUTFOEXGs7BfEA2NB_q7oq7BecQ27gpqF0WAVBZb2OE_QoXNutJKmi-3uzA7sJLvFATBq7tyXPp0CPAPVfVa-ih3eE/s1600/IMG_0396_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RdW28nTUPUyGEU69yzs-A49ovGtHBa8Z9viD7nBExq7Fg6ZRqsUTFOEXGs7BfEA2NB_q7oq7BecQ27gpqF0WAVBZb2OE_QoXNutJKmi-3uzA7sJLvFATBq7tyXPp0CPAPVfVa-ih3eE/s1600/IMG_0396_1.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">My only gripe about coconut milk yogurt, and almond milk yogurt, for that matter, is that they tend to contain very low amounts of protein (1g for the container pictured), and very high amounts of sugar (usually over 20g). For this recipe, those attributes make it work well as a sweet dressing. I am not sure, however, that it would be a satiating breakfast in comparison to traditional yogurt unless paired with another protein source. That being said, cultured coconut milk is a fantastic probiotic resource for vegans. Perhaps blending it with some vegan protein powder in a smoothie, or stirring some into a bowl of overnight oats would provide the best of both worlds.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfuynzM5IOB8aJ2HRponnU4dTe9OqrxMuRHEjMkxuwLgHc0mRjh-2yyDqX1EKJeAWDpqmI0TxbUVAOTTBPQ9oFPiM1scJN9__6scwRolwjrw0-LwAiAOHOX_Rp89bj3N4zC57b5vP3lA/s1600/IMG_0400_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNfuynzM5IOB8aJ2HRponnU4dTe9OqrxMuRHEjMkxuwLgHc0mRjh-2yyDqX1EKJeAWDpqmI0TxbUVAOTTBPQ9oFPiM1scJN9__6scwRolwjrw0-LwAiAOHOX_Rp89bj3N4zC57b5vP3lA/s1600/IMG_0400_1_1.jpg" height="640" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I am the type of person who always needs a lil' something sweet after dinner. A sugar nightcap, if you will. This salad does the trick: fruity and floral from the peach, complex and decadent from the chocolate dressing, with a bite from the chocolate chips and cacao nibs. I hope this feel-good, healthful dessert makes your belly as happy as it did mine! </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Just Peachy Chocolate Buckwheat Salad</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 1</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup coconut milk vanilla yogurt (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp cocoa powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup + 2 tbsp sprouted buckwheat (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 peach, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp vegan chocolate chips</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2-1 tsp cacao nibs</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Mix the first two ingredients together in a small bowl. This is the dressing.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Arrange the buckwheat and peach on a small plate. Sprinkle on the chocolate chips and cacao nibs. Drizzle on the dressing and enjoy!</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Notes: 1)Feel free to use your favorite vanilla nondairy yogurt, 2)Please see <a href="http://vegfiend.blogspot.com/2014/09/cherry-buckwheat-breakfast-salad.html" target="_blank">this recipe</a> for instructions on how to sprout buckwheat</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqWZCM-CF0bxyg91l5yYpq5eU0XKs9Q9-yu6MfMSCOQMARsAGruQRUKkd7yYnZVgOkzYaoFyEwNxw2hhKS7OMHn6iwGxF8yvf2d9yGUhUcz5r9NkiJET1yBuQHrpYA5vy1QKmxlDlTKM/s1600/180x180_o3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLqWZCM-CF0bxyg91l5yYpq5eU0XKs9Q9-yu6MfMSCOQMARsAGruQRUKkd7yYnZVgOkzYaoFyEwNxw2hhKS7OMHn6iwGxF8yvf2d9yGUhUcz5r9NkiJET1yBuQHrpYA5vy1QKmxlDlTKM/s1600/180x180_o3.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-61223795302414078022014-09-25T20:55:00.001-04:002014-09-25T20:55:54.152-04:00Carrot Ribbon Mexican Bowl<span style="font-family: Verdana, sans-serif;">I'm not gonna lie, friends. This recipe was supposed to be a clean-out-my-fridge, not-very-noteworthy meal. So, I packed it, took some photos just in case it actually turned out super tasty, and then savored every morsel the next day at lunch. So, here we are!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFbZPKZJ4DOQ1wS0ZkUY3ypXgbWPOjjKzntiOWm63oSMoDXwnf6pJCzXL-OloUbTn4FbSHGT7idqPFAzgjrxiygI7Dv7IiK5l14rRq9vo8PljgZGG6kPGSBQc2lxUK7UAZ3M7BFXtzLc/s1600/IMG_0631_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFbZPKZJ4DOQ1wS0ZkUY3ypXgbWPOjjKzntiOWm63oSMoDXwnf6pJCzXL-OloUbTn4FbSHGT7idqPFAzgjrxiygI7Dv7IiK5l14rRq9vo8PljgZGG6kPGSBQc2lxUK7UAZ3M7BFXtzLc/s1600/IMG_0631_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The bottom of this bowl is stuffed with ribbons of carrot that I created by using your typical hand-held vegetable peeler. Just perform the same action, only keep going until the entire carrot (or the majority of it- no finger endangerment, folks!) is turned into luxurious orange ribbons. I wish I captured a picture of these carrot ribbons, but by the time I photographed, they were already covered with other veggies.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4ipx7HPOaoIWeWdxzc-TgEerTy8pUuuM22-f70SvhxxD6b6JI94WyAdwPBICfhNnJmruxCZWGs5BocsbrxMr8ErOpmP2Hf9mqi9VKpQ8XdTbQEBk81T3l5EC-C1g8vfH3WGqax6esrE/s1600/IMG_0626_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4ipx7HPOaoIWeWdxzc-TgEerTy8pUuuM22-f70SvhxxD6b6JI94WyAdwPBICfhNnJmruxCZWGs5BocsbrxMr8ErOpmP2Hf9mqi9VKpQ8XdTbQEBk81T3l5EC-C1g8vfH3WGqax6esrE/s1600/IMG_0626_2.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Carrot ribbons are easier to chew than typical chunks of carrot, and because of this, their sweet, fresh flavor really shines through. They would be a fun, twirlable addition to a bowl of spaghetti or udon noodles, as well.</span><br />
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<span style="font-family: Verdana, sans-serif;">Here is the bowl, awaiting its pop of purple onions...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9k6SmhYVKcnL7fhk42CwoQd-9CvNeb6BuYFOrC_E1opAmZc-sWz4Ppp9QBBSZXOqe33qyZ9vBv3y7UAFzlkMLtBI_ayveeUzUQ1axzGTGeajKlP-Mv8Vk3CQRAE0EuaFqBIKumORijA/s1600/IMG_0628_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ9k6SmhYVKcnL7fhk42CwoQd-9CvNeb6BuYFOrC_E1opAmZc-sWz4Ppp9QBBSZXOqe33qyZ9vBv3y7UAFzlkMLtBI_ayveeUzUQ1axzGTGeajKlP-Mv8Vk3CQRAE0EuaFqBIKumORijA/s1600/IMG_0628_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I also added a dollop of cashew cheez that I made, which consists of soaked cashews, nutritional yeast, sriracha sauce, and a dab of mustard for that cheesy acidity. </span><br />
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<span style="font-family: Verdana, sans-serif;">That corny mixture is a Trader Joe's salsa that is called Cowboy Caviar. It is chock full of black beans, red pepper, and corn. I hope you try this out!</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Carrot Ribbon Mexican Bowl</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 1</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">2 carrots</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 celery stalk, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup chopped tomatoes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup Trader Joe's Cowboy Caviar, or your favorite salsa</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup black beans</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">a scoop of cashew cheez (see recipe below)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">a sprinkle of red onions</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt & pepper</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Use a regular peeler to turn the carrot into ribbons. Just keep peelin'!</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add all ingredients to a bowl. Mix and devour.</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;"><b>Cashew Cheez</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 4-5</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup cashews, soaked for a few hours in water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1-2 tsp sriracha</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp nutritional yeast</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Drain cashews. Add all ingredients to blender, plus 3 tbsp water. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Blend up!</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><br /></span>Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-75015715258249164682014-09-24T22:12:00.001-04:002014-09-24T22:12:42.078-04:00Carrot-Ginger "Hibachi" Dressing + 3-Bean Salad<span style="font-family: Verdana, sans-serif;">You know those little salads that you get as an appetizer when you go out for hibachi? Those little square, beige plates that are chock full of iceburg lettuce and carrot shreds? Well, remember that glorious orange dressing that is dolloped on top? I love that dressing with all my being. Yes, I am that person who meticulously scrapes her little salad plate clean, hoping to taste any lingering slurps of that lovely oniony and gingery puree. </span><div>
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<span style="font-family: Verdana, sans-serif;">So, obviously I had to recreate this dressing. I modified the recipe from the wondrous kitchen wizard, <a href="http://smittenkitchen.com/blog/2010/04/avocado-salad-with-carrot-ginger-dressing/" target="_blank">Deb Perelman</a>. I trust Deb's recipes like no other- she thoroughly tests and tweaks each one of her recipes multiple times, and describes herself as an obsessive home-cook. I have made many of her recipes and not a one has ever been subpar. They were all out-of-the park a-mazing.</span></div>
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<span style="font-family: Verdana, sans-serif;">Not only was I excited to make this recipe due to my hibachi dressing fanaticism, I was pumped to try out my new Cuisinart mini food processor that my parents got me for my birthday. (Thanks, Mom!) It's a beaut. It processed the carrots and onions in a jif, locked into place easily, and even has 2 little holes on top for drizzling in liquid as the machine is running. I'm in love. </span></div>
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<span style="font-family: Verdana, sans-serif;">I thought it would be fun to feature a bean salad for my salad-themed Vegan Mofo, so I mixed the dressing into a 3-bean salad featuring edamame, kidney beans, and black beans. Red onions, cukes, and celery are added for crunch. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><b>Carrot-Ginger "Hibachi" Dressing</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 5</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
<div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 large carrot, peeled and chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp roughly diced ginger</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">hunk of red onion about 2" by 1"</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp white miso</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp rice vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp toasted sesame oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp canola oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp water</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
</div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Blitz carrots, ginger, and onion in food processor until finely chopped. </span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add miso, vinegar, and sesame oil. Blitz.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Slowly drizzle in oil and water while machine is running. </span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;"><b>3-Bean Salad</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 4</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
<div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup kidney beans</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup black beans</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup edamame</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 English cucumber, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 stalks celery, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">chopped red onion, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
</div>
<div>
<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Combine all ingredients in a bowl.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Drizzle with hibachi dressing, or your favorite dressing. Serve atop a bed of greens, or alongside some warm brown rice.</span></li>
</ol>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-26263535660768656672014-09-24T07:47:00.000-04:002014-09-24T09:41:35.065-04:00WIAW: Vegan Mofo Edition<span style="font-family: Verdana, sans-serif;">As a break from my salad-themed Vegan Mofo posts, I thought I would join the <a href="http://peasandcrayons.com/2014/09/ate-wednesday-192.html" target="_blank">What I Ate Wednesday (WIAW)</a> party (for the first time ever- hooray!). </span><br />
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<span style="font-family: Verdana, sans-serif;">Without further ado, here are my eats from yesterday. As a side note- I am not vegan myself, but as this is for Vegan Mofo, all eats yesterday were vegan. Enjoy, fellow food oglers!</span></div>
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<span style="font-family: Verdana, sans-serif;">My day started off with a large mug of TJ's Pumpkin Spice coffee.</span></div>
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<span style="font-family: Verdana, sans-serif;">For breakfast, I had a chocolate peppermint smoothie in a bowl, topped with almond butter and raw oats. In the smoothie was watermelon, banana, blueberries, 2 tbsp cocoa powder, chocolate Sunwarrior protein powder, mint extract and hemp milk. </span></div>
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<span style="font-family: Verdana, sans-serif;">For lunch, I had a massive salad with carrot-ginger dressing (recipe to come soon!). Salad is topped with cukes, tomatoes, butternut squash, black beans and a bit of lentils.</span></div>
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<span style="font-family: Verdana, sans-serif;">And some cranberry kombucha! Kombucha rocks my socks.</span></div>
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<span style="font-family: Verdana, sans-serif;">Around 2 pm, I paused work for a few handfuls of 'Simply the Best' trail mix- from Trader Joe's, as well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dinner was a leftover butternut squash-risotto-kale dish with romesco sauce (recipe also to come! Even though it is not looking its most picturesque here, I promise it is lip-smackin' good). I piled on some lentils, too, and had some leftover sliced heirloom tomato with olive oil and sherry vinegar.</span></div>
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<span style="font-family: Verdana, sans-serif;">Around 8pm, I whipped up a bowl of banana oatmeal and topped it with vegan chocolate chips and a big dollop of peanut butter. Mmmm. All warm and melty.</span></div>
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<span style="font-family: Verdana, sans-serif;">And that's all she wrote, folks! Hoped you liked the glimpse into a [vegan] day in my life. </span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com8tag:blogger.com,1999:blog-7413378456471483576.post-89803151147888715152014-09-22T22:23:00.001-04:002014-09-22T22:23:57.598-04:00Vegan Reuben Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GT1Yk8YAisEp09Y_ne3oplxxirm1spCaHCckGiLe12DGWIEZvgG1lpuQErVdoV8PMgr1vZMz3WB-W43CuT61PPYiude9FzFuDw4Mmg2-Ft7-A7y0oPF55pFdodFVjeyxxIPAcL__vyo/s1600/IMG_0474_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GT1Yk8YAisEp09Y_ne3oplxxirm1spCaHCckGiLe12DGWIEZvgG1lpuQErVdoV8PMgr1vZMz3WB-W43CuT61PPYiude9FzFuDw4Mmg2-Ft7-A7y0oPF55pFdodFVjeyxxIPAcL__vyo/s1600/IMG_0474_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This Reuben salad is packed with savory tempeh and mushrooms, acidic sauerkraut, caraway-flecked onions and carrots, and crisp cukes- all atop a bed of spinach. On the side is a creamy hemp-based Russian dressing. </span><br />
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<span style="font-family: Verdana, sans-serif;">My inspiration for this recipe was, oddly, my bout with Lyme disease. Nothing serious, folks- no need to worry. But, moral of the story is that I was taking antibiotics twice a day. I wanted to pack my body as full as possible with probiotics during these three weeks, as I was stripping it of <i>all</i> bacteria, friend and foe. So it being Vegan Mofo and all, I challenged myself to come up with a probiotic-heavy salad. Et voila: the Vegan Reuban Salad was born.</span><br />
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<span style="font-family: Verdana, sans-serif;">Tempeh and sauerkraut are powerhouses of probiotics. Tempeh is an Indonesian meat substitute made of fermented soybeans (and sometimes grains), and sauerkraut is fermented cabbage. And what is fermentation? When lactobactilli and other friendly bacteria are allowed to run rampant on a fruit or veggie, preserving and souring it. I am still unsure whether the beneficial probiotic qualities of tempeh are retained after cooking, but nonetheless, I decided to cook it because I can't resist the caramelized, nutty flavor it develops. You can clearly see probiotics were my main priority *cough cough*(a.k.a. I was just like- screw this, I'll drink a bunch of kombucha)</span><br />
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<span style="font-family: Verdana, sans-serif;">This sweet and velvety hemp dressing was an awesome Russian dressing substitute, and a breeze to blend up in the Vita. </span><br />
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<span style="font-family: Verdana, sans-serif;">Whether you're craving a reuben sandwich and want a healthier take, you're bored of your spring mix, or you're looking for a probiotic pow, this salad is a fantastic and flavorful meal. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Vegan Reuben Salad</span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 2</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Tempeh (See note)</span><br />
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<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp walnut oil (or olive oil)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp reduced-sodium soy sauce</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tbsp ume plum vinegar (or 1 more tbsp soy sauce)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp veggie broth</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp garlic powder</span></li>
<li><span style="font-family: 'Courier New', Courier, monospace;">1 package tempeh, sliced into 24 strips</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Caraway Onions & Carrots</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 medium onion, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">12 baby carrots (or 2 regular carrots), diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 small apple, diced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp caraway seeds</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt, to taste</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Salad</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 package sliced baby portobellos</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Spinach, or greens of fancy</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Sauerkraut</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cucumber, chopped</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Dressing</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup hemp hearts</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp cashews</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup + 2 tbsp water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tsp sauerkraut water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp ketchup</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Mix first five tempeh ingredients together in the bottom of an 8 x 8 dish. Add tempeh. Allow to marinate for at least 2 hours, preferably overnight.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">After tempeh is done marinating, heat over to 400 degrees F. Bake tempeh uncovered for 20 minutes or until no juice remains in dish, flipping tempeh once.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Line a sheet tray with tinfoil and spray with oil. Dump baby portobellos on tray and season with salt and pepper. Bake in the same oven as the tempeh for 15-20 minutes, or until mushrooms are roasted to your liking.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Heat oil for caraway veggies in sautee pan over medium heat. Add onions and cook until translucent. Add in rest of caraway veggie ingredients and cook for 5-10 more minutes, until soft. Turn off heat and set aside.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Arrange two bowls with greens, caraway veggies, tempeh, cukes, sauerkraut. Sprinkle with salt and pepper.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Put all dressing ingredients in blender and blitz until combined. Drizzle over salad for a salad take on the classic NYC sandwich.</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;">Note: You will likely have tempeh left over, depending on how much you want on your salad. I used a fourth of a block per salad.</span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-85227867054449827642014-09-19T22:09:00.000-04:002014-09-19T22:09:00.956-04:00Spicy Buffalo Lentil Salad<div>
<span style="font-family: Verdana, sans-serif;">Even though I have been a vegetarian for over 9 years, I have not experimented with buffalo sauce concoctions as much as I should have. You would think I would crave buffalo more. I love spicy things. But I don't know. <a href="http://theleancleaneatingmachine.com/2014/02/02/cauliflower-buffalo-bites/" target="_blank">Cauliflower buffalo wings</a>? Nope. Haven't made them. (Even though I totally want to after being reunited with buffalo sauce!)</span><br />
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<span style="font-family: Verdana, sans-serif;">That's where this recipe comes in. I figured I should make a foray into buffalo sauce gems. Now, this isn't any kind of revolutionary recipe, like those cauliflower wings I mentioned. It's much more simple: cook up a pot of lentils. Add in buffalo sauce. Scoop out some and put on a bed of spring mix with crunchy carrots and smooth avocado. You can even add celery to really get at the traditional buffalo wing pairing. </span><br />
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<span style="font-family: Verdana, sans-serif;">Lentils are one of my favorite legumes. I think they have an distinct umami taste- meaty and comforting. That's why I thought they would be a particuarly good contender for this meat makeover recipe. They are packed with protein (9 g), iron (19%), folate (45%), phosphorus (18%), manganese (25%), copper (13%), and fiber (8 g, which is 32% of your daily fiber!). All amounts are for <a href="http://nutritiondata.self.com/facts/legumes-and-legume-products/4338/2" target="_blank">1/2 cup cooked</a>. </span><br />
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<span style="font-family: Verdana, sans-serif;">I used Frank's Red Hot Hot Buffalo sauce here, which is awesomely vegan. They do use a "butter type flavor" but it isn't from actual animal products. </span></div>
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<span style="font-family: Verdana, sans-serif;">I created a hummus-based buffalo dressing to add a kick to the entire salad. Again, it is extremely simple: a dab of buffalo sauce, hummus, and water.</span><br />
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<span style="font-family: Verdana, sans-serif;">This recipe is a great quick lunch idea, or a fun shake-up for a dinner salad. </span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Spicy Buffalo Lentil Salad</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 2</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Salad</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">1 cup brown or green lentils, cooked</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp vegan buffalo sauce (or to taste)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 cups spring mix</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4 cups shredded red cabbage</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 carrots, chopped (I used baby carrots)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2/3 avocado, chunked</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt & pepper, to taste</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Dressing</span></div>
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup hummus</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp buffalo sauce</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">water, to desired consistency</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li><span style="font-family: Courier New, Courier, monospace;">Mix 2 tbsp buffalo sauce into lentils. Arrange rest of salad ingredients into two bowls. Salt & pepper to taste,</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Mix dressing ingredients.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Pour dressing over salad. Chow down!</span></li>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0tag:blogger.com,1999:blog-7413378456471483576.post-75726830305618709542014-09-18T22:09:00.001-04:002014-09-18T22:09:39.259-04:00Mango Pesto Mouth Party<span style="font-family: Verdana, sans-serif;">Long ago in a land far away (*cough* Montreal *cough*), I enjoyed the best pasta dish I have ever had. Now, it's gonna sound weird, but I promise you, <i>it works. </i>It works so well that I'm shocked that no other restaurants discovered this combo: mangoes, pesto, avocado, kalamata olives, sundried tomatoes, and a ton of parmesan. All tossed with a notched pasta perfect for soaking up all of the wonderfulness. </span><br />
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<span style="font-family: Verdana, sans-serif;">This pasta was so mind-blowing, friends, that I remembered enjoying it years later, and went so far as to google the heck out of it, as I had completely forgotten where I had gobbled it down. Well, I finally found the restaurant. Thank you, <a href="http://www.jardinnelson.com/pdfdoc/jardin-neslon-2014-appetizers-salads-sandwiches-crpes-pizzas-something-more-70.pdf" target="_blank">Jardin Nelson</a>, for inventing the best pasta dish known to mankind.(Refer to the "Cartier" on page 2.) As a side note, any of you going to Montreal should definitely go to Jardin Nelson. It has a beautiful dining area outside- in a giant garden- and they have live music. And this pasta dish, so enough said.</span><br />
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<span style="font-family: Verdana, sans-serif;">But anyway, clearly I did not replicate this pasta dish exactly, as this is Vegan Mofo, after all. I removed all cheese from the recipe, and subbed kamut instead of pasta. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxcRVIRjQxGT0NHfttzovNW5_m3N0uVuHyAhUscEpEnIEhUP6BohWOer8aiEobVyx-RuDcKw1KEjLIn22T7-2YVuTG8BDjyJhzLhU5OoIuP9cLIlDbBcEPYiGaAikCPKx3E9Hzc28Fqw/s1600/IMG_0486_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxcRVIRjQxGT0NHfttzovNW5_m3N0uVuHyAhUscEpEnIEhUP6BohWOer8aiEobVyx-RuDcKw1KEjLIn22T7-2YVuTG8BDjyJhzLhU5OoIuP9cLIlDbBcEPYiGaAikCPKx3E9Hzc28Fqw/s1600/IMG_0486_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">How did it compare to the original? Oh, it was super delicious, and I will 100% be making this many times over. In fact, it was so darn tasty that I am titling it "Mango Pesto Mouth Party". The mix of salty olives, chewy and sweet sundried tomatoes, creamy avocado, tropical mango, and basil pesto will make your tongue do a happy dance.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyj4ph8rXkJv8XikWzO9zzT3cJ8XI0y4sQcBRidnUheAQjljpOXbsG_nYkgEmXoYL49-dlI3zS3Tm8DpFhT67J8T8lbFWZox-xbFYRDaLNovDODbZbXCVI5LSQiDgQSQLuoCD3a_tN4o/s1600/IMG_0487_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFyj4ph8rXkJv8XikWzO9zzT3cJ8XI0y4sQcBRidnUheAQjljpOXbsG_nYkgEmXoYL49-dlI3zS3Tm8DpFhT67J8T8lbFWZox-xbFYRDaLNovDODbZbXCVI5LSQiDgQSQLuoCD3a_tN4o/s1600/IMG_0487_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I am also delighted to say that this recipe is boyfriend approved (who is non-veg). He said it really is an awesome combo of ingredients. Whenever I get a thumbs up from him, as he has <i>particularly</i> delicate tastebuds, I know it's pretty damn good.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Mango Pesto Mouth Party</b></span><br />
<span style="font-family: Courier New, Courier, monospace;">Serves 3-4</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1 cup dry kamut (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">5 cups raw spinach</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 mango, chunked</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 avocado, chunked</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3-1/2 cup vegan pesto</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup sundried tomatoes, julienned</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup kalamata olives, sliced</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Cook the kamut in 3 cups water for 1 hr and 15 mins, or until all water is absorbed by the grain. Add in the spinach to the pot, stirring until all leaves are wilted.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Mix in the rest of the ingredients. Dig in!</span></li>
</ol>
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<span style="font-family: Courier New, Courier, monospace;">Note: Any chewy grain would be a great substitute for the kamut. Farro, barley, or brown rice should work well. Kamut is actually a snazzy grain that was enjoyed in ancient Egypt. I found it in the Whole Foods bulk bins and picked up 1 lb after reading that it has 7g of protein per serving! </span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com2tag:blogger.com,1999:blog-7413378456471483576.post-49989141624000010482014-09-17T22:18:00.003-04:002014-09-17T22:18:24.753-04:00Eggplant Capo-"nada"<span style="font-family: Verdana, sans-serif;">Before making this recipe, I had (sadly) never enjoyed the flavor explosion that is caponata. The first time I heard of it was watching Ina make a variation on Barefoot Contessa. Raisins? Pinenuts? Eggplant? Olives? Balsamic vinegar? What the what? I am a fan of bold, sassy flavor combos, and bookmarked this Italian salad in my mind to make eventually. Well, I'm glad to say that I finally did, spurred by none other than the farmer's market. A girl can't say no to a basket of eggplant for $3.</span><br />
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<span style="font-family: Verdana, sans-serif;">Caponata is an <i>agrodolce</i>, or sweet and sour, Sicilian salad, traditionally created using eggplant, tomatoes and capers (hence the name). However, in my usual laziness, I did not have capers on hand so I left them out </span><span style="font-family: Verdana, sans-serif;">(hence capo-"nada", wink, wink),</span><span style="font-family: Verdana, sans-serif;"> and subbed olives in their place. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUyxMOQCo46cfgQEDIFMnuHYWxad_85RLWNnIyKVe0CXwso0mULTdt1u5xK0CnOGpffsxJ2JU2V2Qx1-V2bUQhNy05aqCLZp8U9N9TrgW68tTDbdOMqf-6YTQGsMEOvl_UdiPywRJYpg/s1600/IMG_0418_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUyxMOQCo46cfgQEDIFMnuHYWxad_85RLWNnIyKVe0CXwso0mULTdt1u5xK0CnOGpffsxJ2JU2V2Qx1-V2bUQhNy05aqCLZp8U9N9TrgW68tTDbdOMqf-6YTQGsMEOvl_UdiPywRJYpg/s1600/IMG_0418_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Although this dish has many ingredients, it was super easy to make. Once you complete all of the chopping, all that's left is dumping everything in stages into a giant pan. And that's all, folks! </span><br />
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<span style="font-family: Verdana, sans-serif;">You can enjoy this salad cozied up next to a veggie burger, mixed into a mound of pasta, or if you're really into this stuff like I am, as a giant bowlful all by itself. This would also be a fantastic appetizer to bring to a party accompanied by some toasted slices of Italian bread.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><b>Eggplant Capo-"nada"</b></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 12 as appetizer, or fewer as main course</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Adapted from <a href="http://www.foodnetwork.com/recipes/mario-batali/eggplant-caponata-recipe.html" target="_blank">Mario Batali</a> and <a href="http://www.saveur.com/article/Recipes/Caponata-1000087189" target="_blank">Saveur</a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span><br />
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">5 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 medium onion, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup raisins</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp pine nuts</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/4 cup sundried tomatoes, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tbsp red pepper flakes (yes, this measurement is correct!)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">10 cups eggplant, diced into 1" cubes</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp cinnamon</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp cocoa powder</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 tbsp sugar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 cup chopped green olives</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp dried thyme</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">6 tbsp balsamic vinegar</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 15oz can tomatoes (see note)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/3 cup basil, julienned</span></li>
</ul>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Heat the olive oil over medium heat in a very large rimmed pan. Add the onion, raisins, pine nuts, sundried tomatoes, and red pepper flakes. Sautee for 5 minutes until soft.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Add the eggplant, cinnamon, cocoa powder, and sugar and cook for 5 more minutes.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Throw in the rest of the ingredients and bring the pan to a boil. Reduce to a simmer and cook for 5-10 more minutes, or until the eggplant has cooked through. You can enjoy this at room temperature, but I also think it is equally yummy warm.</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Note: You can use any kind of canned tomatoes. I used diced, but crushed or sauce should work fine.</span></div>
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Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com6tag:blogger.com,1999:blog-7413378456471483576.post-66870797655719236692014-09-16T22:10:00.003-04:002014-09-16T22:10:50.965-04:00Vegan Nicose Salad<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">I have vegetarianized and veganized cuisines from all over the world: Italy, India, China, Thailand, Korea, Spain, Japan, Germany, Mexico. However, the one cuisine that always bursts my bubble is French. The problem with veganizing French food, in my humble opinion, is that it is too reliant on meat and fish for the entirety of a dish. Oftentimes, a plate consists of a piece of meat, with some kind of meat-centric or buttery sauce, adjacent to a small pile of carrots, or other veggie, again cooked in butter. </span></div>
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<span style="font-family: Verdana, sans-serif;">But, before you go saying, "Wait, Maggie- but there are French vegetarian dishes!", let me give a shout out to ratatouille and <a href="http://www.davidlebovitz.com/2008/07/carottes-rapee/" target="_blank">salade de carottes rapees</a>. (If you know of any other French vegetarian / vegan dishes, I would love to try them out!) In addition, there are a few recipes I have been itching to vegetarianize, or veganize in this case, such as Salad Nicoise and cassoulet (must order those beautiful <a href="http://www.ranchogordo.com/mm5/merchant.mvc?Screen=PROD&Store_Code=RG&Product_Code=CAS01&Category_Code=DHAHB4#.VBhFTfldXA8" target="_blank">cassoulet beans</a>!). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8JdcKns-ctrh-pvAm4dTyFqDoPcryzTsYzu39g_AeALVFq5iaLZcJxSjTCbDPuldteCQIGGyyLnonewdg8FZ9MNHkhLy1gpcG0rvm4AeEiwblbVKvPjKBjME1pDyMXECZGNPwy7KgV8/s1600/IMG_0348_1_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8JdcKns-ctrh-pvAm4dTyFqDoPcryzTsYzu39g_AeALVFq5iaLZcJxSjTCbDPuldteCQIGGyyLnonewdg8FZ9MNHkhLy1gpcG0rvm4AeEiwblbVKvPjKBjME1pDyMXECZGNPwy7KgV8/s1600/IMG_0348_1_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nicoise salads, originating in Nice, are traditionally composed of tuna, hardboiled eggs, tomatoes, potatoes, green beans, Nicoise olives, and anchovies, all dressed in a vinaigrette. Here, I replace the tuna and anchovies with cannelinni beans, and use giant green olives stuffed with garlic (mo garlic, mo betta). I also left out the potatoes in preference for a bed of crunchy romaine, artichokes, and some sliced cukes.<br /><br />Funny story. So for this recipe, I saw these purple beans at the farmer's market, and I got so. excited. I bought them, thinking how awesome they would be in this jazzy new take on a Nicoise salad.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2_veri6eaaNX-1s0UHCsw9RXpIvrI1BLOdtysgKBW5OBklqaBC8nUE46cNcq0TlEf5NbTF7G0E0EbDKyZZiBy_wk5AAb9Rx70vusCpY96c5kcPPGvqtwfsrMyt-AZiUWs56fyf52ie0/s1600/IMG_0341_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2_veri6eaaNX-1s0UHCsw9RXpIvrI1BLOdtysgKBW5OBklqaBC8nUE46cNcq0TlEf5NbTF7G0E0EbDKyZZiBy_wk5AAb9Rx70vusCpY96c5kcPPGvqtwfsrMyt-AZiUWs56fyf52ie0/s1600/IMG_0341_1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And then, when I boiled them in water for a few minutes, they turned green. Womp. Maybe they taste different, I thought. Crunch. Nope, tastes just like a green bean. Another womp. But they were fun while they lasted! Next time I'll make a salad with some raw purple beans.</span><br />
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<span style="font-family: Verdana, sans-serif;">I made a vinaigrette out of olive oil, red wine vinegar, a dollop of dijon and these herbes de provence that my mom picked me up in...you guessed it- Provence! Look at that massive bag. It reminds me to better start thinking of some more herbes de provence recipes stat!</span><br />
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<span style="font-family: Verdana, sans-serif;">Per my usual style, I made 3 of these ginormous salads at once to take for lunches during the work week. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">Vegan Nicoise Salad</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Serves 3</span></div>
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<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
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<ul>
<li><span style="font-family: Courier New, Courier, monospace;">1.5 cups green beans, trimmed halved</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">2 romaine hearts, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 of an English cucumber, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3/4 can artichoke hearts in water</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1-2 tomatoes (or a bell pepper)</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 can cannellini beans, drained and rinsed</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">red onion, minced</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">15 olives, chopped</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">3 tbsp olive oil</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">4-5 tbsp red wine vinegar, to taste</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1/2 tsp herbes de provence</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">1 tsp dijon mustard</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">salt and pepper, to taste</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Instructions</span></div>
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<ol>
<li><span style="font-family: Courier New, Courier, monospace;">Fill a medium saucepan with water. Bring to a boil. Add the green beans and boil for 3 minutes, or until they are bright green. Drain.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Arrange the next 7 ingredients into three bowls.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Mix the oil, vinegar, herbes, and mustard to make the vinaigrette.</span></li>
<li><span style="font-family: Courier New, Courier, monospace;">Drizzle the vinaigrette over the salads, and add salt and pepper to taste.</span></li>
</ol>
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<br />Maggiehttp://www.blogger.com/profile/08497711794103699558noreply@blogger.com0