Organic Shopping

Reasons to do it:

• limiting the travel from production to plate
• protecting yourself from nasty chemicals
• supporting local farmers who follow sustainable farming methods
• investing in the local community rather than factory farmers

How do  you know?

• 100 percent organic- made with 100 percent organic ingredients
• Organic- made with 95 percent organic ingredients
• Made with organic ingredients- made with a minimal of 70 percent organic ingredients with strict restrictions on the other 30 percent.
• And yes you can taste a difference!

Finding a farmer's market near you:

• www.localharvest.org
• www.farmersmarket.com
• www.eatwellguide.org
• www.localfarmmarkets.com

"The Dirty Dozen" These are the most toxic and really should be bought organic
     For updates go to www.ewg.org
     In order, starting with the worst:

• Peaches
• Apples
• Bell Peppers
• Celery
• Nectarines
• Strawberries
• Cherries
• Kale
• Lettuce
• Grapes (imported)
• Pears
• Carrots

The Clean Fifteen:
     These are not perfect, but it is ok to buy these without that "shiny organic sticker"

• asparagus
• avocado
• broccoli
• cabbage
• kiwi
• mango
• onion
• papaya
• pineapple
• sweet (shelling) peas
• sweet corn
• watermelon
• tomato
• eggplant
• sweet potato

Some things to consider-

• Buy in season, depending on where you live these things may not have traveled that far
• Make the switch for the Dirty Dozen
• Talk to someone working in the produce department. They may know where the produce came from and if it's in season
• Buy in bulk if your entertaining or have the room to freeze things, you will save money
• Stick to your grocery list, that you should make from the weekly specials, don't buy those caramel apples that seem to be calling your name
• Comparison shop- some grocers have their own organic brands, if the price looks ridiculous, go to the corner produce stand or farmer's market.
• Clip organic coupons

Check www.sustainabletable.org for produce that is in season in your area

"Eight tips for understanding what's in your food"

Notes from: Skinny Bitch: The Ultimate Everyday Cookbook

I thought I'd follow that "read your labels" as the book did. First with understanding labels and second with understanding organic.

1. Less is more: Healthier, minimally processed food tend to contain the fewest ingredients.
2. The finicky five: In the first 5 ingredients listed should NOT be: fats, sugars, partially hydrogenated oils or high- fructose corn syrup
3. Cool it on the Cholesterol: Since your liver makes 80% of it for you, you don't need that much in your diet
4. Monitor your sodium (this one I need to work on, bad): Daily- 2,000mg or less. No food should contain more than 500 mg. It causes high blood pressure.
5. The Good Fats, Bad Fats and Low Fats: Bad- saturated and trans. Good- polyunsaturated and monounsaturated. If it says "low fat" it probably has refined starches and sugars for taste, stay away.
6. The secret of sugar-free: Unless it's from the health food store and is sweetened with agave nectar, don't let it fool you. High fructose corn syrup and refined sugars are "the devil in disguise."
7. Don't be fooled by advertising jargon: Not regulated by the FDA are the terms, "all-natural," "fresh," and "no additives."
8. Names that require an interpreter: If you can't pronounce it, it was probably made in a test tube and who really wants to eat something from the lab?

Reducing your Carbon Footprint

Notes from: Skinny Bitch: The Ultimate Everyday Cookbook

Buy locally. The average meal is traveling 1500 miles to get to your plate. That's a lot of fuel and CO2 for one meal. Eating locally when possible is one wat to reduce greenhouse gases.

Don't waste food. Only buy what your going to eat. Or I should say, what you should eat. Waste is also in the form of overeating. I just want to point out, the plan that Kim Barnouin suggests happens to be a plan that I live by. My husband and I get paid every 2 weeks. So, the plan is easy. Every 2 weeks we go grocery shopping. (I go to the Farmer's Market or Produce Junction every week for produce) Plan out your meals. I get out my cookbooks and make a note on the calendar each day for the book I used and which page it's on (this way if I'm working late or am not around, my husband can start dinner). I also plan for some lunches because there isn't always left overs to eat the next day. Breakfasts are simple, fruit and a box of cereal and soy milk, and maybe some yogurt. There are also the snacks, which don't vary much from week to week. Chips, salsa, a box of cookies (or the ingredients to make them). If you sit down and plan the meals and stick to the meal plan, a lot less goes to waste. Sounds complicated, but I bet you'll save money too!

"It takes more than 10 times the number of fossil fuels to produce a calorie of beef protein than a calorie of grain protein." If you aren't already eating a plant based diet, call me, I'll convert you.  Start with Meatless Mondays and before you know it, you'll be celebrating Meatless March!!

To get a greener diet, and to inspire you, grow a garden, doesn't have to be big or complicated, just start with a plant or two. Maybe a herb on your window sill, or a tomato plant on the patio. Having something fresh and readily available will change the way you cook. You will also know that there are no pesticides in your food and no greenhouse gasses were used to make this food.

Join a CSA (community supported agriculture), but good luck, the ones in my area have a waiting list to get into. We talked about planting a garden at our fire house, they have a lot of land. And anyone that wants to help with the work, can take the produce. I happen to have a large garden, but really want to support something else, so if you have any ideas for me, let me know.

"Smart Bitches read labels" Why are you still buying processed foods? They are very bad for you. I love shopping at Whole Foods, but you need to double check things there too. Wegman's also has a very large organic section that I find everything I need in (but Whole Foods has more options). 2 simple ways to prevent eating carcinogens and pesticides and over-processed foods, buy organic and read your labels.

"The Love Chef"

Notes from Skinny Bitch: The Ultimate Everyday Cookbook"

"The Love Chef- Ten Aphrodesiac Foods that will spice up your sex life"

Really, who thinks about sex while preparing dinner, especially when you have a 3 year old...not me. But when you might have a babysitter, or if your trying to make those kids here are some good idea.

Asparagus: The vegetarian Society suggests that eating asparagus 3 days in a row has a powerful effect.
Carrots: "Ancient Viagra" Middle Eastern royalty used them as a male stimulant.
Sweet Basil: Has a warming effect on the body, which promostes circulation and stimulates sexual drive
Almonds: The aroma is believed to arouse passion in females and has been symbolic of fertility throughout the ages.
Chili Peppers: contains capsaicin which stimulates nerve endings. Spicy foods are also believed by some to trigger the release of endorphins.
Garlic: contains allicin, and ingredient that increases blood flow, despite the bad breath
Bananas: contain bromelian enzyme, said to enhance male libido
Dark Chocolate:  contains anandamide that is said to be the psychoactive "feel good" chemical. Pure chocolate exudes phenylethylamine which releases dopamine in the pleasure centers of the brain
Figs: The Greeks held them sacred as symbols of love and fertility, packed with amino acids that improve sexual stamina
Vanilla: The aroma is said to increase lust and cure male impotency, and triggers the release of serotonin, a "feel-good" neurotransmitter.

Skinny Bitch 101: Breakfast Superfoods for the Brain

I usually post desserts and dinner entrees, but I really should expand my menu. The thing is I usually eat fruit (many different kinds, and orange, banana, mango and berries maybe) for breakfast. I don't really feel the need to post which fruits I eat daily. My cookbooks usually have a breakfast section, so for fun I took a look. Skinny Bitch: The Ultimate Everyday Cookbook is more than recipes, as I've said before. The breakfast section has a couple pages about breakfast. The usual lecture on why you should eat breakfast is here, then there's the what to eat section.

Whole Grains (one of the many reasons I will always stand by my Bread Maker!)- Breads (non-white), fortified cereal (go organic and make sure you can pronounce all the ingredients) provides the body with folate. Folate delivers oxygen-rich blook to the brain, along with such key nutrients as vit B6 and thiamine. Whole-grain foods help to sustain energy levels, stabilize blood sugar levels and enhance memory and focus.

Berries- The ellagic acid in such berries as strawberries, blueberries and blackberries protects and encourages communitcation between brain cells and improves cognitive skills and memory.

Bananas- Juiced with suck nutrients as vitamin B6, potassium and folic acid, bananas increase serotonin labels and mood. Scarf on in the car on the drive to work, or give to the kids to eat on their way to the school bus. Bananas are also delish in smoothies (I freeze them, then add them to smoothies and I don't need ice), cereals and soy yogurts.

Walnuts, almonds, and pecans- Pecans have a healthy serving of choline, which improves memore and brain development. Almonds kick up your memory drive, while the omega-3 and omega-6 fatty acids in walnuts work to equalize the brain's serotonin levels so you don't crash by lunch. Add to cereals, smoothies and oatmeal.

Avacodos- Rich in monounsaturated fats, avacodos help to maintain focus and concentration while assisting in healthy blood flow. Add a side of avacodo to an omelet using Ener-G Egg Replacer or other vegan substitute.

Green Tea- Skip the morning latte and opt for a mug of green tea while you curl your hair. Concentrated in catechins and polyphenols, green tea helps the brain to relax and energize dopamine levels. It also helps with maintaining concentration and increasing memory capability.

Moral of the story...eat your breakfast and eat whatever you want and just add a little something to make it healthier and add more flavor!!

Butternut Squash Soup

This one is even better than the last, the one with Cream cheese. I also have a feeling this one will freeze better. It reminds me of pumpkin pie, so delicious!

From Skinny Bitch, The Ultimate Everyday Cookbook

I like this, as does the author, as a thicker soup that can be used as a meal, but if you want a thinner version, she suggests adding a cup of vegetable stock.

1 large butternut squash
2 tbsp olive oil
2 garlic cloves
1 tsp salt
1/2 tsp pepper
2 tbsp grapeseed oil
1 large yellow onion, chopped (as usual, I used red)
1 quart vegetable stock
1/2 cup water
1 large red apple, chopped (I used 2 small)
1 tsp ground ginger
1 tsp agave nectar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp dried sage
1/4 cup poppy seeds, for garnish (I left these out)

1. Preheat oven to 375.
2. Cut the butternut squash in half lengthwise, creating two equal halves. Scoop the seeds, and place squash, cut side up, on the baking sheet. Drizzle each squash half with 1 tbsp of olive oil to create a small pool of oil in the cavity. Put 1 garlic clove in each cavity. Sprinkle with salt and pepper. Put the squash in the oven and bake 45 minutes, or until squash is tender when pierced with a fork. Remove from the oven and let cool. When cooled, peel off the squash skin and cut the squash into large chunks. Reserve the garlic cloves.
3. In a large pot, heat the grapeseed oil on medium heat. Add the onion, stirring until softened, about 5 minutes. Pour in the vegetable stock and the water. Add in the butternut squash, apple and 2 baked garlic cloves. Cover and simmer 20 minutes or until the apple is very tender. The squash should already be tender. Remove from the heat and pour half of the soup into a food processor or blender. Let cool for 10 minutes. Leave the remaining soup in the pan to cool. Puree the soup until smooth. Add the remaining soup and blend together until creamy. Pour the soup back into the pot and ass the ginger, agave nectar, cinnamon, nutmeg and sage. Season with additional salt and pepper, if needed. Garnish with the poppy seeds.

Milk

Notes from: The Joy of Vegan Baking
There are many choices of milk to replace cow's milk. They are all exceptable in baking. Some are sweeter than others, taste them all, and try them in your baking until you decide what you like.

Buttermilk
For every cup of nondairy milk- add 1 tbsp lemon juice or vinegar and allow the milk to stand for 10 minutes before adding to recipes.

Condensed Milk- sugary sweet
Try this- 4 oz silken tofu, 1/4 cup soymilk, 1/4 cup sugar or maple syrup. Blend in blender until smooth. For thinner- add more milk, for thicker- add more tofu.

Evaporated Milk- no so sweet
Use unsweetened nondairy milk and add thickener- like arrowroot, kudzu root or cornstarch

Egg-less Baking

Notes from: The Joy of Vegan Baking
In the twentieth century people perfected the are of eggless baking because animal products were "luxury foods."  Baking without eggs means you can lick to bowl without worrying about salmonella! While it may feel like you are learning to bake all over again, baking without eggs will become natural in no time.

"Chickens' eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness, all of which can be replicated as well- if not better- with healthful, plant-based ingredients."

Vinegar and Baking Soda
When baking soda mixes with an acidic ingredient, such as vinegar, it releases carbon dioxide that forms bubbles.  When heated these bubbles expand and help rise or lighten the product. Try 1 tsp baking powder and 1 tsp vinegar, works well in cakes and quick breads.

Ground flaxseed
Flaxseed is the most concentrated form of omega-3 fatty acids.  For best results, buy whole flaxseed and grind it in a coffee grinder. Store in glass container in fridge or freezer. For each egg you replace, whisk 1 tbsp ground flaxseed with 3 tbsp water until thick and creamy, try a blender or food processor. Works well in grainier or nuttier baked goods, waffles, pancakes, breads, muffins and oatmeal cookies.

Banana
When shopping, go for fair trade bananas. Bananas are a great binder. Half a mashed banana could replace 1 or 2 eggs. Don't use bananas if you don't want any banana flavor. Use in breads, muffins, cakes or pancakes.

Applesauce
Choose organic and local. Binding agent and lower the fat! 1/4 cup unsweetened equals one egg. 3/4 to 1 cup equals 1 cup butter or oil. Try only replacing half. Works best with moist baked goods, cakes, quick breads and brownies.

Silken Tofu
Calcium and iron contents vary according to brand, so check first, and go organic. Whip 1/4 cup in a blender or food processor until smooth and creamy, leaving no chunks = one egg. Use when you want rich flavor, brownies and moist cakes.

Commercial Egg replacer, such as Ener-G or Bob's Red Mill Egg Replacer
Dry products that will last forever in your cabinet. 16 oz box of Ener-G will replace 112 eggs, and it will save you a ton of money! Downfall- doesn't add nutritional value like bananas, tofu or flaxseed. Follow directions on the box for mixing amounts, whip in blender or food processor until thick and creamy. Works best in cookies.

For sauces, gravies, custards, desserts, beverages, "egg wash" for pastries there are a lot of choices.
For thickening: Kudzu, Agar, Arrowroot, Cornstarch, Flour, Nut and Seed Butters.
For Glazing: Oil, nondairy milk or butter

Saucy Chinese Veggies with Seitan or Tempeh

(I used seitan because I am not really a fan of tempeh, but try what you like!)
From: The Everything Vegan Cookbook
Serves 6
1 1/2 cup vegetable broth
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp minced ginger
1 tsp sugar
18 oz block, cubed or chopped seitan or tempeh
2 tbsp olive oil
1 red bell pepper, chopped
1 cup snow peas
1/2 cup sliced water chestnuts (optional, but good)
1/4 cup sliced bamboo shoots (optional)
2 scallions, sliced
1 tbsp cornstarch

In a small bowl, whisk together the vegetable broth, soy sauce, rice vinegar, ginger and sugar. In a large skillet, brown the seitan in olive oil on all sides, about 3-4 minutes. Add bell pepper, snow peas, water chestnuts, bamboo shoots and scallions, and heat just until vegetables are almost soft, 2-3 minutes, stirring occasionally. Reduce heat and add vegetable broth mixture. Whisk in cornstarch. Bring to a slow simmer and cook until thickened, stirring to prevent lumps.

Good replacement for Chinese food, since you never can tell if they use some type of meat sauce and it's usually hard to understand them! I think next time I'll add some of those little corn things and mushrooms.

Southwest Sweet Potato Enchiladas

SOOOO GOOD!

From: The Everything Vegan Cookbook
Serves 4
2 medium sweet potatoes, baked and diced
1/2 onion, minced
15 oz can of black beans, drained
2 tsp lime juice
2 tbsp sliced green chilies (optional)
2 tsp chili powder
1 tsp cumin
15 oz can green chili enchilada sauce
1/2 cup water
8-12 (depending on the size) tortillas, warmed

Preheat oven to 350. In a large bowl, combine the sweet potatoes, onion, garlic, beans, lime juice, chilies, chili powder and cumin until well mixed. In a separate bowl, combine the enchilada sauce and water. Add 1/4 cup of this mixture to the beans and potatoes and combine well. Spread about 1/3 cup sauce int he bottom of a casserole or baking dish. Place about 1/3 cup bean and potato mixture in each tortilla and wrap, then place in the casserole dish. Repeat until filling is used. Spread a generous layer of the remaining enchilada sauce over the top of the rolled tortillas, being sure to coat all the edges and corners well. You may have a little sauce left over. Bake 25-30 minutes. If enchiladas dry out while baking, top with more sauce.

*For burritos, omit the enchilada sauce and wrap the mixture in flour tortillas along with the usual taco fixings.

Pumpkin Cream Pasta Sauce

From: The Everything Vegan Cookbook
Serves 4 (at least)
Ingredients:
1 onion, chopped
2 cloves garlic, minced
2 tbsp vegan margarine
15 oz can pureed pumpkin
1 1 /2 cups soy cream (I used milk because my grocery store doesn't carry soy cream)
1/4 cup nutritional yeast
1/2 tsp parsley
salt and pepper to taste

Heat onion and garlic in margarine until soft, about 3-4 minutes. Reduce heat to medium low and add pumpkin and soy cream. Bring to a low simmer and cook for about 10 minutes, stirring frequently, until creamy. Stir in nutritional yeast and parsley and season generously with salt and pepper, heating for just another minute or 2. Serve over cooked pasta.

Emma even loved this one!

Squash and Sage Risotto

From: The Everything Vegan Cookbook
Serves 4
Ingredients:
3 cloves garlic, minced
1/2 yellow onion, diced
2 tbsp olive oil
1 1 /2 cups Arborio rice, uncooked
5 cups vegetable broth
2 whole cloves
1 1/2 cups roasted pureed pumkin, acorn, or butternut squash
1 1/2 tsp sage
1/3 tsp salt
1/4 tsp pepper

In a large skillet, saute the garlic and onions in olive oil for 3 minutes over medium-high heat. Add uncooked rice and cook for 2 minutes, stirring frequently to lightly toast the rice. Add 3/4 cup vegetable broth and cloves and stir well. When most of the liquid has been absorbed, add another 1/2 cup broth, stirring frequently. Continue adding vegetable broth 1/2 cup at a time until rice is just tender and sauce is creamy, about 20-25 minutes. Reduce heat to medium low and stir in pureed squash and 1/4 cup vegetable broth. Continue to stir well and allow to cook for 4-5 more minutes. Stir in sage and season with salt and pepper. Allow to cool, stirring occasionally, for at least 5 minutes. Risotto will thicken slightly as it cools. Remove cloves before serving.

This doesn't have too much flavor. If this is served with vegan chicken or something on top, maybe simply with grilled or sauted vegetables, it would be a lot better.

Cashew Cream of Asparagus Soup; Homemade Broth

From: The Everything Vegan Cookbook
Serves 4
Ingredients:
1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
2 lbs asparagus, trimmed and chopped
4 cups vegetable broth
3/4 cup raw cashews
3/4 cup water
1/4 tsp sage
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
2 tbsp nutritional yeast

In a large soup or stock pot, saute onion and garlic in olive oil for 2-3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then puree in a blender, working in batches as needed until almost smooth. Return to pot over low heat. Puree together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few minutes, stirring to combine. Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste.

A basic vegetable broth is made by simmering vegetables, potatoes, and a bay leaf or tow in water for at least 30 minutes. While you may be familiar with the canned and boxed stocks available at the grocery store, vegan chefs have a few other tricks up their sleeves to import extra flavor to recipes calling for vegetable broth. Check your natural grocer for specialty flavored bouillon cubes such as vegetarian "chicken" or "beef" flavor, or shop the bulk bins for powdered vegetable broth mix.

Quinoa and Hummus Sandwich Wrap

As I was getting ready to make dinner this evening, I thought, let's make something simple. We have to go to my dad's for his birthday and Evan has a meeting, so quick and easy is the way I wanted it to be. Quinoa and  Hummus Sandwich wrap...perfect. I happen to have been craving a sandwich for lunch but went with soup instead. Well, might be simple if you had hummus. So these recipes are from The Everything Vegan Cookbook. I am making it for dinner tonight anyway, but this would be a good lunch (and might be lunch tomorrow).

Roasted Red Pepper Hummus
Yeilds 1 1/2 cups
Ingredients:
15 oz can chickpeas
1/3 cup tahini (which I don't have but I'm gonna make it work anyway)
2/3 cup chopped roasted red peppers
3 tbsp lemon juice
2 tbsp olive oil
2 cloves garlic
1/2 tsp cumin
1/3 tsp salt
1/4 tsp cayenne pepper (optional)

Process all ingredients together in a blender (for smaller batches I use the magic bullet) or food processor until smooth, scraping the sides down as needed.

I happen to have a jar (as I usually do) of roasted red peppers on hand, but if you don't this Everything cookbook explains how to make them also! 450 degree oven (or broiler setting) drizzle peppers with olive oil. Bake for 30 minutes, turning once. Ta da!

Then I was worried (not sure why) about the lack of flavor, cause something I made the other day isn't even worth posting, it was so bland. Instead of just cooking the quinoa, I made this.

Easy Garlic Quinoa
Serves 4
Ingredients:
1 onion (it says yellow, but I always use red), diced
4 garlic cloves, minced
2 tbsp olive oil or vegan margarine
3 cups vegetable broth, or stock
1 1/2 cup quinoa
1/2 tsp salt
3 tbsp nutritional yeast

In a large skillet, heat onion and garlic in oil for 3-4 minutes, until onions are soft. Add vegetable broth and quinoa, cover and bring to a simmer. Allow to cook for 15 minutes until liquid is absorbed. Fluff quinoa with a fork and stir in salt and nutritional yeast.

Quinoa and Hummus Sandwich Wrap
Serves 1
Ingredients:
1 tortilla, warmed
3 tbsp hummus
1/3 cup cooked quinoa
1/2 tsp lemon juice
2 tsp italian or vinaigrette salad dressing
1 roasted red pepper, sliced into strips (I only used half since my hummus had pepper in it)
1/4 cup sprouts (I went with the traditional lettuce, since my sprouting days haven't really started yet, one of these days I will start planting sprouts!)

Spread warm tortilla with a layer of hummus, then quinoa, and drizzle with lemon juice and salad dressing. Layer red pepper and sprouts on top and wrap.

I added (since it's dinner and I wanted it to be a little more filling) sauteed zucchini, yellow squash, mushrooms and onions. Served pickles and garlic stuffed olives on the side and sweet potato fries. Yummy.  Emma, unfortunately ate pb and j (but on home-made bread...woo hoo bread maker!).

You should know that I totally have too much time on my hands today, not sure how, but really the house is clean and kid is happy and prefer to use that time in the kitchen. So a simple dinner turned into 3 recipes.

Croutons and Stuffing

I put these together because you have to make the croutons to make the stuffing. Both are yummy!
Both from Skinny Bitch's new book

Herbed Croutons

Makes 3 cups
Ingredients:
1/4 cup cold-pressed olive oil (I used extra virgin olive oil)
2 tsp dried sage
2 tsp dried marjoram
2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chopped whole wheat or whole grain bread

Preheat oven to 250.
In a small bowl, whisk oil and spices together. Place the bread in a large mixing bowl. Slowly drizzle the herb oil over the bread, mixing the oil evenly into the bread with your hands. Spread evenly on baking sheet. Bake 20 minutes or until dry and crispy, stirring occasionally.


Skinny Stuffing
Makes 8 servings

Ingredients:
2 tbsp grapeseed oil
1 small oinion, chopped
2 celery stalks, chopped
pinch of salt
1 tsp dried thyme
1 tsp dried marjoram
4 cups herbed croutons
2 tbsp chopped, fresh parsley
1/3 cup walnuts, chopped
1 to 2 cups vegetable stock or broth

Preheat oven to 350.
In a medium saucepan, heat the oil. Saute the onion and celery with a pinch of salt over medium heat, 2 minutes. Add the thyme and marjoram and saute another 2 minutes. Set aside to cool slightly. In a large bowl mix the croutons, vegetable mixture, parsley and nuts. Add the stock, 1 cup at a time, while mizing with your hands. You want the mixture to be damp but not soggy. Press evenly into a 13x9 inch casserole dish. Bake, uncovered, 30 minutes.

I served this with chik'n and vegetables. Good for keeping the non-vegans in the house happy. (Evan ate real chicken)

Veggie Calzones

From Skinny Bitch's new book

Makes 6 servings

Ingredients:
1/4 cup grapeseed oil
1/3 cup yellow onion, thinly sliced
1/2 zucchini, thinly sliced
1/2 yellow squash, thinly sliced
1 cup button mushrooms, thinly sliced
salt and pepper to taste
2 cloves garlic, minced
1 tbsp dried oregano
1 tsp dried thyme
1/3 cup red wine
1 cup tomatoed, crushed
1 recipe Vegan pizza dough (I used calzone dough that I made in my bread maker)
1 cup shredded vegan mozzarella

Preheat oven to 375.
Pour 1/4 cup of oil into a large saute pan over medium heat. Saute onion, zucchine, squash, mushrooms and bell pepper (I am aware that this was not in the ingredient list and I used half a pepper, but I suppose it was a typo in her book) 5 to 7 minutes or until the vegetables are just tender. Season with salt and pepper and set aside.
Place the remaining oil in a sauce pan over medium heat. Add the garlic, oregano and thyme and cook for 2 minutes, stirring frequently. Add the wine and bring to a boil. Let the mixture cook at a slow boil until the liquid has reduced by half. Stir in the tomatoes and season with salt and pepper. Reduce the heat and partially cover the pan. Simmer about 20 minutes, sitrring occasionally. Remove from the heat and stir in the vegetable mixture.
 To assemble the calzones, divide dough by 4. Roll out the dough to 8 inch circles. Place a quarter of the vegetable mixture on half of each crust. Top with the vegan mozz. Fold the dough over to cover the filling and pinch the edges to seal. Cut a small incision on the top of each calzone to allow steam to escape. Place each calzone onto a sheet pan lined with aprchment paper and dot the tops with the remaining oil.
Bake 15 to 20 minutes or until the crust is golden brown. Serve hot.

Yummy!!

Butternut Squash Ravioli with Sage Sauce

Makes 24 ravioli

Ingredients:
2 cups frozen butternut squash, thawed (I used fresh steamed squash, grown from my own garden)
1 1/2 sticks Earth Balance (vegan butter)
1/2 cup panko bread crumbs (I just used regular vegan bread crumbs)
1/2 cup vegan parmesan cheese (I didn't use quite that much of Vegan Topping)
Salt and Pepper to taste
1 recipe for wonton wrappers (I just bought wonton wrappers)
1 bunch fresh sage, stems removed

Place the squash and 1/2 stick of butter in a blender and process until smooth. Transfer to a medium bowl and stir in the bread crumbs, cheese and salt and pepper. Place 1 tbsp of the squash mixture into the center of each wonton wrapper. Brush edges of the wrapper with water and fold one corner over to create a triangle. Press the edges to seal tightly. Bring a large pot of water to a boil over high heat. Add the ravioli and cook for 5 to 6 minutes. Remove with slotted spoon. (This way of cooking did not work for me. I placed the ravioli on parchment paper on a cookie sheet. Brushed the tops with the sage sauce and baked for about 10 minutes. Make sure to leave some sage sauce for drizzling over after they are baked.) Meanwhile melt the remaining butter in a large skillet over medium heat. Add the sage and cook 3 minutes. Remove from heat and toss with the ravioli before serving.

I couldn't get enough of these. They were awesome!

Skinny Bitch's New Book

This one is by: Kim Barnouin, post marrying a French Chef and having a child. Brand new book, I think I'm the first to check it out from the Library and I think I want to add it to my library. Part 1 and 2 is a more relaxed, nicer way of an overview from the original book. Part 3 is a party in your kitchen, it's about changing your kitchen and enjoying being in there. And Part 4, the recipes. I'll share the couple that I have tried with you!

Skinny Bitch; Ultimate Everyday Cookbook
    Crazy Delicious Recipes that are good for the earth and great for your Bod.
By: Kim Barnouin

Making this one for Thanksgiving Dinner

From The Joy of Vegan Baking

Graham Cracker Crust

Ingredients
1 1/2 cups fine graham cracker crumbs
5 tbsp nondairy butter, melted
1/4 cup sugar
1/4 tsp cinnamon

Preheat oven to 350. LIghtly oil a 9 inch pie pan. Mix together the graham crackers crumbs, melted butter, sugar and cinnamon with a fork until all the ingredients are moistened. Spread the mixture evenly in the pan. Using your fingertips, firmly press the mixture over the bottom of the pan. Bake until the crust is lightly browned and firm to the touch, 10-15 minutes.

No Bake Chocolate Peanut Butter Pie

Ingredients
2 cups nondairy semi sweet chocolate chips (I used a 10 oz bag and filled the rest up with raw cocao nibs to give it a dark chocolate taste)
12 oz silken tofu
1 1/2 cups peanut butter, smooth
1/2 cup nondairy milk
1 Graham Cracker Crust

Melt the choc chips in a double broiler. In a food processor, combine tofu, p-nut butter, milk, and melted choc. Blend until smooth, adding more milk if desired. Pour the filling into the crust and refrigerate for 2 hours.

Simple and delicious.

The Best Chocolate Chip Cookie Recipe I've Found so Far!!

Chocolate Chip Cookies
From The Joy of Vegan Baking

Ingredients
4 1/2 tsp Ener-G Egg Replacer
6 tbsp water
1 cup nondairy butter
3/4 cup sugar
3/4 cup packed brown sugar
2 tsp vanilla extract
2 1/4 cip flour
1 tsp baking soda
1 tsp salt
1 to 2 cups nondairy semisweet chocolate chips
1 cup (optional) chopped nuts

Preheat oven to 375. Line a cookie sheet with parchment paper. In a food processor or blender, whip the egg replacer and water together until it's thick and creamy. Blending it will give you better results than mixing by hand.  In a large bowl, cream the butter, sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture and thoroughly combine. In a separate bowl, combine the flour, baking soda, and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combines, stir in the chips and nuts. Bake on the cookie sheet for 8-10 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Cinnamon Coffee Cake

From: The Joy of Vegan Baking
     The Compassionate Cooks' Traditional Treats and Sinful Sweets
By: Colleen Patrick-Goudreau

Cake Ingredients
1 cup nondairy milk
1/2 cip canola oil
1 tbsp white distilled vinegar
1 cup all-purpose flour
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp salt

Crumble Ingredients
3/4 cup flour
1/4 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
3/4 cup chopped walnuts
1/3 cup melted nondairy butter

Preheat oven to 350. Grease 9 inch square pan. To make the cake, combine the milk, oil, and vinegar in a bowl and set aside. In a large bowl, mis together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the milk mixture and stir until just combined. Pour into the prepared baking dish. To make the crumble, in a small bowl, combine the flour, sugar, cinnamon, ginger, salt and walnuts. Add the butter and use your hands to thoroughly work it into the dry ingredients. Spoon on top of the batter, covering the entire area. Bake for 35 to 40 minutes, until a toothpick inserted into the middle comes out clean. Let it cool slightly and serve warm or at room temp.

I made this one for my dad's birthday, so I'll tell you how it tastes tomorrow! But the batter is delicious and it smells wonderful!