Tag Archives: vegan

Picnic Food Pick | Hummus & Flatbread

7 Jul

This is a fairly simple & fast recipe that’s fun to make and take to a gathering any time of the year. But both the hummus & the flatbread will survive quite well sitting out on a picnic table in hot summer temps (unlike your gran’s famous potato salad!).

We brought this to our friends’ 4th of July BBQ (along with our appropriately patriotic berry salad & frozen chocolate dipped bananas on sticks). The hummus & flatbread made a perfect party platter with the simple addition of a bowl of baby carrots & disks of seedless cukes.

Hummus

Ingredients
2 cups chickpeas, rinsed & drained

1/3 cup tahini (can be found in most grocery stores in the “ethnic food” section)
1/4 cup lemon juice (I used 3 juicy lemons…I like my hummus lemony so I’m a little heavy handed with the lemon)
1 tsp salt
2 large garlic cloves, pressed
1 tbsp olive oil (I used olive oil our neighbor brought us from Italy!)

Steps
1. In a food processor, blend chickpeas, tahini, lemon juice, salt & garlic until smooth.

2. With the food processor on, stream in the oil (through that little shoot in the top of the processor) & blend until well incorporated.
3. Serve immediately or refrigerate.

Maker tip: If you cook a lot with garlic, I highly recommend investing in one of these stainless-steel babies. They squish, I mean press, the garlic perfectly every time, are super easy to clean (my favorite!) & save your wrists from wrestling with presses that pale in comparison.

Multigrain Flatbread

Ingredients
1 1/3 cups whole wheat flour
1 1/3 cups all-purpose flour
1/4 cup oil
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature

Steps
1. Preheat oven to 350 degrees (F). Then in a large bowl, combine the flours, oil, baking soda & salt. Add enough buttermilk (I used it all) to make a stiff dough.

2. Knead dough for 30 seconds on a well-floured surface.
3. Return dough to bowl & cover with a damp paper towel/clean kitchen towel to prevent drying.
4. Roll 1/4 cup handfuls of dough into a ball & pat into a flat circle.
5. Using a rolling pin, flatten dough into 10 inch circles (mine were definitely NOT 10 inches — probably more like 8 but they were still nice & thin). Oh and they will not be perfect circles. That’s okay — we’re making something homemade so it’s nice if it looks rustic. That’s the beauty of it, people.

side note: my Uncle Bob made that amazingly beautiful cutting board!

6. Place the circles of dough onto an ungreased cookie sheet or preheated pizza stone (I used the latter) & score each little round of dough to make little triangular pie slices. Scoring the dough isn’t as hard as it may sound — just use a really sharp knife & lightly drag it across the dough (be careful not to cut all the way through). See picture below.


7. Repeat steps 4-6 with the remaining dough.
8. Bake in a preheated 350 degree (F) oven for 8-10 minutes.
9. Cool on a wire rack briefly before breaking along scored lines.

I heaped the flatbread wedges in the center of a clean kitchen towel & tied the corners together for easy transportation on the tray of hummus & veggies. 

Happy dipping & eating!

Anytime Appetizer | Make Your Own Herbed Olives

25 Jun

As a child my summer days and nights were spent surrounded by adults, most notably my grandparents and my aunt. Entertaining, screen house entertaining that is, was in my family’s blood. I remember the roar of the laughter, the smell of the barbecue and the tiny ceramic vegetable shaped trays filled with “pickies” lining the tables. Pickies are what my family calls appetizers, small bites of goodness served to tide you over for the meal. In the summers there were a variety of them, most notably stuffed celery, crabbies (that can be another blog post on its own), and black and green olives.

I never quite have figured out if the word “pickies” is a New England thing, growing up north of Boston and spending summers at Hampton Beach, or if it was just a word that only my family used, which now I have started using with my own little family.

Here’s an easy crowd pleasing pickies recipe that could be made year round, although I’m sure it would be a Summer hit. *screen house not included*

Lemony Herbed Olives

Ingredients

1 jar Organic Green Olives (I used Cat Cora’s Kitchen)
1/2 fresh lemon
Sprigs of fresh Rosemary (from our container garden)
Sprigs of fresh Thyme (from our container garden)
2 cloves Garlic
Salt and Pepper
Organic California Olive Oil (or whatever your favorite good quality olive oil is)

Steps

1. Drain the liquid from the jar of olives and place olives in a small bowl.
2. Set aside olives and roughly chop the rosemary and thyme.
3. Peel the garlic cloves and smash with the edge of your chef’s knife to release the oils and flavor.
4. Toss the olives with the rosemary, thyme, and garlic in the small bowl.
5. Squeeze the juice of 1/4 of the lemon over the olive mixture.
6. Season with salt and pepper.
7. Slice the remaining 1/4 of the lemon and toss with the olive mixture.
8. Spoon mixture into the now empty jar that the olives were purchased in.
9. Don’t be afraid to really squeeze everything in there, it will be a tight fit.
10. Once the jar is filled, pour the olive oil into the jar filling it so the olives are covered in oil.

There you have it, your very own custom herbed olive mix!

Notes:

  •  You can use any combination of herbs that you wish. Be creative!
  • The cuter the label, the better they taste.. ok they taste great regardless, but cute labels don’t hurt.
  • Because I used fresh herbs that we are growing and doctored up store-bought olives, this crowd pleasing recipe is quite thrifty.

Berries All Around! | Best Berry Salad

23 Jun

image credit: my mom’s childhood “Fun to Cook Book” printed by the Carnation Milk Company

Jess first made me this yummy treat as part of a little picnic (@ Walden Pond!) we went on when we first started dating. Berries are in season & they’re everywhere! Take advantage of local “pick your own” farms — or the sales in your local supermarket & bring this along to your next BBQ. It’s really easy to whip up & your friends/family will thank you! Extra bonus: it’s healthy too. 

Best Berry Salad

Ingredients

2 quarts of strawberries
2 pints of blueberries
1 pint of raspberries 
1/2 pint of blackberries
1/2 cup “Craisins”
1/2 cup walnuts, roughly chopped 
2 Tbsp cane sugar or other natural sweetener

Steps

1. Rinse the berries in cool water & drain.
2. Hull & quarter the strawberries.
3. Put the berries, Craisins, walnuts & sweetener into a large bowl & gently toss with a wooden spoon.
4. Let the salad rest at room temperature for 15 minutes or so to let the fruit macerate.  
5. Serve immediately or cover & refrigerate. 

Happy picnicking! 

Blueberries All Around | DIY Syrup, Compote & Dad’s Day Memories

17 Jun

I have always loved blueberries & my most delicious memories from childhood (and beyond!) are my dad’s amazing baked goods. We’d wake up on the weekends to freshly baked blueberry muffins (one of his specialties!) or celebrate the 4th of July with blueberry & rhubarb pies. The list of yummy baked confections goes on & on — keep an eye out for future posts featuring some of his secret recipes!

While there aren’t any baked goods featured in this post, this one goes out to my dad: carpenter by trade, baker self-made — & an all around amazing guy. I couldn’t be luckier (or more inspired)!

Inspiration can come from anywhere — a memory, a sale, a recipe, a special birthday, etc. So when ridiculous quantities of blueberries were on sale at a local specialty market & a friend’s birthday (whose SodaStream dreams were about to come true) was right around the corner, I dug out one of my favorite making books, can it, bottle it, smoke it by Karen Solomon, & got inspired!

Blueberry Lemon Syrup (from book referenced above)

Ingredients

4 1/2 cups fresh blueberries (the BEST/freshest available)
2 cups sugar (I used organic can sugar & a about a 1/4 cup less than this)
3 Tbsp fresh lemon juice (from 1-2 lemons)
pinch of kosher salt

Directions

1. Combine the berries, sugar & water in a large saucepan over medium heat & bring to a gentle boil (be careful not to let it boil over).
2. Reduce heat & simmer, covered, for 3 minutes — just enough time to let the berries release their juice.
3. Take the pan off the heat & stir to cool slightly then pour the contents of the pan through a fine-mesh sieve set over a large bowl, stirring but not pressing the berries to harvest as much syrup as possible.
4. Reserve the berries for another use (more on that later). The recipe suggests pureeing them in a blender to make a great jam or using them as an ice cream topping, pie filling or compote.
5. Stir the lemon juice & the salt into the syrup.

Storage 

Using a funnel, pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. (I just used a batter bowl with a little dip in the side & that worked just fine — no need for the funnel or extraneous kitchen equipment.)

Making soda

Stir 1 part syrup into 2 parts sparkling water. Add ice cubes & enjoy. (Shot of vodka optional.) It’s very pretty looking & a yummy summer beverage!

Using the blueberry leftovers

I put the leftover blueberries from the syrup making process into a mason jar & tossed it in the refrigerator. I used the compote as a topping for a week’s worth of DIY yogurt parfait breakfasts using a couple of tablespoons of compote, 0% Chobani plain yogurt & Trader Joe’s blueberry muesli. We also mixed some of the compote with fresh berries & used it as a topping for angel food cake. YUM!
 

Weekly Deals | Silk Soy & Smart Balance Milk

11 Apr

Disclaimer: pup not included!

Kate & I are a two “milk” household. I drink regular cow’s milk in my coffee & she drinks soy milk in hers. Oh and I tend to have more vegan bake-offs using soy milk than she would like..ha!

This week’s deal via Shaw’s Supermarket

  1. Smart Balance Milk: On sale this week! 2/$6 = $3 per 1/2 gallon of milk. Using a $.75 coupon (which Shaw’s doubles!) I cut out from the Smart Source circular in the Boston Globe on 4.1.12, my total cost was $1.50. Woo hoo!
  2. Silk Soy Milk: Original price: $3.99 per 1/2 gallon. I used a $.75 coupon (which again doubled at Shaw’s for a savings of $1.50) that I printed from the Silk website. Total cost = $2.49.

Tips…

  • To get the Silk coupon: go to the Silk website > click on the coupon link at the top of the page > register on the site > print your coupon.
  • Many brands offer loyal customers coupons online (if you register on their websites). Websites I have gotten valuable coupons from (just by registering or signing up for a newsletter) include: Chobani, Silk, Hunt’s, Wellness pet foods, Halo pet foods & Method.

St. Patrick’s Day Baking Challenge | Vegan Dutch Oven Irish Soda Bread

17 Mar

If you aren’t vegan, you might have the same reaction to vegan Irish soda bread that Jess’s gram had when she told her we were making our St. Patrick’s day “boiled” dinner in the crockpot.

“What?! That’s not how you do it! You boil it all together in a pot on the stove & change the water 1/2 way through. THAT’S how you make a boiled dinner.”

(Adapted from Smitten Kitchen’s Skillet Irish Soda Bread)

Makes one (delicious) loaf

Ingredients

¼ cup Earth Balance Buttery Sticks, melted

3 cups King Arthur Unbleached All Purpose Flour

2/3 cup vegan sugar

1 TBS baking powder

1 ½ tsp salt

1 tsp baking soda

1 ¾ cups soy milk

1 ½ TBS apple cider vinegar

6 TBS Nayonaise (vegan mayo)

1 ½ cups raisins

Steps

1. Preheat oven to 350 degrees. Grease a dutch oven or ovenproof skillet with nonstick spray, line with parchment paper, and spray lined dutch oven again. (I used a Le Creuset 3.5 quart oval dutch oven)

2. Combine soy milk and apple cider vinegar and let sit for 15 minutes. This will curdle and turn into vegan “buttermilk”.

3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, combine “buttermilk”, Nayonaise, and 2 TBS of melted Earth Balance.

4. Add wet ingredients to the dry ingredients and stir until just combined. Don’t over mix. Stir in raisins.

5. Pour batter into the dutch oven. Brush the top with the remaining Earth Balance.

6. Bake until golden and firm to the touch, about 1 hour. Cool in dutch oven on wire rack for about 10 minutes. Remove bread from dutch oven & set on wire rack to finish cooling.

The result: A yummy bread that seems a little more moist than other Irish soda breads I’ve tried (this is a good thing!). It tastes so much like the traditional recipe, even your gram will be none the wiser.

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