Creamy Broccoli Salad

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I made this for Easter this year as a dupe for a creamy broccoli salad we made at the co-op I used to work at. The recipe we made there had vegan mayo for the sauce base, but I wanted to attempt a more whole food based version. It turned out great, and my darling cousin just texted to ask for the recipe (Hi Katie!). It’d been in my mental draft folder for the last few weeks, so I figured I’d sit down and type.

Ingredients

  • 4 cups chopped broccoli
  • 1/4 red onion, diced
  • 1/2 cup raisins
  • 1/2 cup sunflower seeds

Sauce

  • 1 cup sunflower seeds, soaked in water for one hour, then drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, more if needed
  • Juice of one half lemon
  • 1 Tablespoon olive oil
  • 1 Tablespoon coconut aminos (or soy sauce)
  • 1 1/2 Tablespoons apple cider vinegar
  • water- add 1 tablespoon at a time until sauce is creamy and pourable

Blend sauce ingredients until creamy. Pour over other ingredients and stir until broccoli is coated and combined well.

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Buddha Bowl with Miso Tahini Dressing

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I made this meal for my sister and boy, did we love it. So many textures and flavors. It’s a little bit time consuming, but if you pace things just right, super simple.

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Ingredients

  • 1/2 cup chickpeas, cooked and drained
  • 1/2 cup quinoa, cooked
  • 1/2 lb brussels sprouts, cleaned and halved
  • 2 medium sized beets, peeled and chopped
  • 2 baby bok choy heads, chopped
  • 1 medium sweet potato, peeled and sliced into 1/2 inch thick rounds
  • 1 medium yellow onion, sliced into 1/2 inch thick rounds
  • 1 Tblsp coconut aminos
  • 2 Tblsp Miso (I use chickpea miso because I’m sensitive to soy)
  • 2 Tblsp olive oil
  • 1/4 cup water
  • sea salt
  • green onion, sliced for topping

Dressing:

  • 2 Tblsp tahini
  • 2 Tblsp Miso
  • 2 Tblsp coconut aminos
  • 1/2 lemons worth of juice
  • 1/2 tsp sea salt

Blend dressing together. Set aside.

Preheat oven to 450 degrees Fahrenheit.

Mix together coconut aminos, miso, water, and a pinch of salt. Place onion slices in a shallow pan. Pour sauce over and roast for 1/2 hour.

Toss brussels sprouts in olive oil and sea salt. Pour onto cookie sheet and roast for 20 minutes to a half hour.

Par boil the slices of sweet potatoes. When just beginning to get tender, place on a cookie sheet and roast for 15 minutes.

Rinse pot from sweet potatoes, fill will water and beets and simmer until just tender.

Saute’ baby bok choy in 2 Tblsp water and 1 Tbsp coconut aminos. Sprinkle with a pinch of salt.

When everything is cooked through, layer into a bowl and drizzle with dressing. Top with green onions.

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Smoky Roasted Brussels Sprouts

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My sister likes to make a sweet and sour brussels sprouts recipe with bacon in it, and it always looks delicious minus the bacon. I wanted to veganize it without losing the smoky and salty flavor. I think I got pretty close, with the simple addition of smoked paprika.

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Ingredients

  • 2 pounds fresh brussels sprouts, trimmed
  • 2 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoons organic cane sugar (bone char free!)
  • 1 tsp smoked paprika
  • salt and pepper to taste

Directions

Preheat oven to 425.

Combine all ingredients in a bowl and stir to coat.

Pour onto sheet pan and roast for 20 minutes. Remove from oven and stir.

Place back in oven for 10 minutes, or until slightly caramelized.

Serve and enjoy! ūüôā

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DIY Calendula Salve

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Welcome to the season of sunburns, bug bites, and gardeners hands. Calendula is a wonderful little golden bloom that offers anti-inflammatory and antibacterial properties for the skin, among other things. It also hosts many benefits when consumed internally, but I’ll focus on skin here.

It is beneficial for dry skin, inflamed skin (sunburn!!!), can help with sprains and bruises, can help with diaper rash, is great for healing minor wounds, and even can be beneficial for eczema, psoriasis, and dermatitis.

Making herbal salves it super simple. There are various methods.. I’ve use solar infusions, double boiling, even in a crockpot on warm. I used a double boiler method for this recipe.

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Ingredients

  • 1/2 cup Calendula petals (I get mine here)
  • 1 cup organic extra virgin olive oil
  • 1/4 cup candelilla wax (most folks recommend beeswax, but I prefer to leave that for the bees!)

 

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Heat a double boiler on the stove, keeping at a low simmer.

Pour olive oil and calendula into the top pot. Do not put the wax in yet!

Allow calendula to infuse into olive oil for 2-3 hours in double boiler. Remember to check your bottom pot to be sure it still has water every 20-30 minutes or so! Keep the water in the bottom ¬†pot at a low simmer, if it’s a rolling boil, it will just evaporate quicker, not necessarily infusing the oil any better.

After the necessary amount of time for infusion, strain calendula petals out of oil, using a spoon to squeeze any excess oil out of the petals. You can now compost the petals.

Pour the infused oil back into the top pot of the double boiler, and add candelilla wax. Stir until wax is melted and well incorporated.

Pour salve into glass or metal containers and allow to cool, then cover and label.

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*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

THIS POST CONTAINS AN AFFILIATE LINK, WHICH MEANS THAT I MAY GET A COMMISSIONS IF YOU DECIDE TO PURCHASE ANYTHING FROM MOUNTAIN ROSE HERBS. I ONLY RECOMMEND PRODUCTS & SYSTEMS THAT I USE AND LOVE MYSELF.

Chickpea Noodle Soup

 

My niece was hanging out with me the other day and asked if I would make chicken noodle soup… She’s two and a half and doesn’t understand the realm of veganism in the way my five year old niece Sophia has picked up on it. (Sophia always watches out for me and gets concerned when I eat (vegan) ice cream or reminds me to make sure there’s no butter on my popcorn, etc.) ¬†Sooooo, I made -chickpea- noodle soup. Lilly liked it a lot, but apparently “chicken balls” (I do believe she means balls of chicken as opposed to ahem, the other possible interpretation of that phrase) aka chickpeas are not for her.

This recipe was easy to whip up quickly before our adventure to the neighbors’ farm where Lilly insisted on reading one of my books, Women Who Run with the Wolves, to the chickens, cats, sheep, and horses. It was really delicious, if I do say so myself, and reminiscent of the chicken noodle soup of my childhood.

Ingredients:

  • 1/2 cup chickpeas
  • 1 medium sized onion, finely chopped
  • 1 cup¬†diced¬†celery
  • 1 cup diced¬†carrots
  • 3+ cloves minced garlic
  • 2 cups just cooked and cooled gluten free noodles (I used Tinkyada shells)
  • 2-3 cups vegetable broth
  • 1/2 cup nutritional yeast
  • 2 tsp seasoned salt
  • 2 tablespoons oil

Heat oil over medium heat in a stockpot.

Once oil is hot, add onion. Saute until translucent.

Add garlic and celery. Saute until just beginning to soften.

Add carrots. Saute until just beginning to soften.

Add broth, nutritional yeast, and seasoned salt. Add additional water if necessary, I added about 3 cups of water to create my desired brothiness.

Once vegetables are cooked through and broth is hot, add pre-cooked noodles.

Serve and enjoy!

Marinated Portobello Sushi Rolls

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I love veggie sushi. One of the local restaurants here makes an amazing marinated shiitake roll that I absolutely adore but since it contains soy sauce, I get a headache if I eat them. They’re so wonderfully delicious that sometimes I get them anyway. I wanted to recreate the flavors at home so I could enjoy them without the pain.

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Ingredients:

  • 4 nori sheets
  • 1.5 cups cooked sushi rice (I used a longer grain white rice in these, and it doesn’t work as well, but… it’s what I had!)
  • 2-3 portobello mushroom caps, depending on size
  • 2 carrots
  • 3 green onions

Marinade:

  • 1/2 cup vegetable broth
  • 1/4 cup coconut aminos
  • 1/8 cup brown rice vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp wasabi powder

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Whisk together marinade ingredients and bring to a boil so that all ingredients assimilate and dissolve.

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Slice portobello mushrooms and lay out in a thin layer in a high sided pan.

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Pour hot marinade over the top and let sit for a half hour. Place in a preheated 350 degree Fahrenheit oven and roast for 15 minutes.

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Thinly slice carrots and green onion.

You can follow my directions here for how to roll them!

Serve and enjoy!

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Adventures in Homemade Vegan Yogurt

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I have always been a yogurt lover. I don’t like taking straight probiotic capsules, but I love consuming probiotic rich foods. Vegan yogurt, though… gets so expensive. I purchased some yogurt starter a few weeks ago and began researching making homemade yogurt. I was afraid that I’d need a lot of equipment and that it’d be really complicated. It’s simpler than I thought it would be, and I’d love to share with you what I’ve learned.

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Supplies and ingredients

  • Vegan yogurt starter – I use this one¬†– it’s important to get one that’s made just for plant based milks
  • Milk alternative – 1 qt per yogurt starter packet
  • Thickener – I use 2 Tablespoons organic cornstarch, but from the research I’ve done, I’ve read that you can use agar agar, xantham gum,¬†arrow root, tapioca flour, guar gum, and¬†lecithin
  • Stockpot
  • Thermometer
  • Oven with a warming setting
  • Oven safe ceramic or glass container

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Begin by whisking your thickener with a quart of milk. Pour into stockpot and bring to a boil, then down to a simmer and whisk until it begins to thicken. If there are any clumps from the thickener, try to break them down, or, once the yogurt cools down to 110¬ļF, blend until smooth, or wait till it’s totally cooled and cultured.

Preheat oven to¬†110¬ļF or to a warming setting.

Once yogurt cools to¬†110¬ļF, whisk in cultures. Pour into an oven safe container. Place in oven and keep warm, ideally at 110¬ļF¬†for 8-9 hours.

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When I remove mine from the oven, I like to whisk it or blend it until smooth. Sometimes in the culturing process it gets a little lumpy or gets a layer of skin on top. Once smooth, I pour mine into a mason jar and seal it up in the refrigerator. My favorite way to use it is in smoothies, but you can use it in parfaits, etc. Remember, if you’ve followed this recipe, it’s currently unsweetened, so you may want to add some maple syrup if you’re going to eat it with fruit or granola.

The blog post I found most helpful when I was first researching how to make vegan yogurt was this one, so if there’s something you’re wondering about that I haven’t mentioned here, check this post out!

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