Luscious Pumpkin Mousse Pie (Vegan)

Posted: October 6, 2012 | Author: | Filed under: Desserts, Vegan, Vegetarian | Tags: , , , , , , , | 3 Comments

(Becky, the Mama.)

I went to visit my daughter Rachel in September, just as the days began to cool with the promise of Fall.  Though, in Texas where she lives, this means the temperatures were in the low 90’s rather than over 100.  .

Still, every Starbucks on our route from Denver to Oklahoma to Texas was advertising their famous Pumpkin Spice Lattes which always puts me in the mood anything made of pumpkin, ginger and cinnamon.  I know that by January 1, I’ll be declaring, “I never want to see another pumpkin as long as I live,” because I will have overdone the nonstop parade of pumpkin lattes, breads, muffins, waffles, cookies and pies through the holidays.

But for now, I can’t seem to get enough of the plump orange gourds.  I created this vegan pumpkin mousse pie for the Two Texas Rachels in my life (My daughter and my sister) with a crust of crushed gingersnaps and salted roasted almonds, a filling of whipped coconut cream, canned pumpkin and spices.

May I just say, ever so humbly, this may be my favorite of all pumpkin desserts?  Ever.

I make an amazing traditional pumpkin pie, which I thought was the best pumpkin dessert in the universe, and I promise to share that recipe on this blog before Thanksgiving.  But I like this pie even better.  It needs to be served very cold, and when you do that, it slices like a dream – like chiffon mousse, like a cloud made of pumpkin.

I love it when a plan comes together.   And I love it even more when I can create a recipe that people with special dietary needs can enjoy alongside everyone else.  This recipe has no eggs or milk.  If you use gluten-free cookies, your gluten-free guests can also dig in without worry.

Update from Thanksgiving 2013:  Served this pie to a big family gathering.  Off all the desserts on the table, this one disappeared first and was voted the best — and most of those in attendance were not vegan or on special diets.

Luscious Pumpkin Mousse Pie (Vegan)

Ingredients

1 16 oz. can chilled can of  coconut milk, cream only  (Thai Kitchen full fat ORGANIC brand always separates and works well for whipping.  When I see it, usually at Whole Foods, I buy a few cans and  keep them in the fridge.   If in a hurry you can pop a can in the freezer for a couple of hours.)  You want to have at least 2/3 cup of the cream (which will look like Crisco shortening when you remove it from the can), and  more if there’s more in the can.

1 1/2 cup mashed, cooked pumpkin (canned or fresh)

2 t. cinnamon

1 t. nutmeg

1 t.  ginger

¾ t. salt

¼ c. brown sugar (or coconut sugar) (more if you prefer it a bit sweeter,  do a taste test)

2 T. maple syrup

 Crust:

16 Gingersnap cookies (or crumbs to equal 1 c.)

1 T. sugar

1/3 c. roasted whole almonds

3 T. Earth Balance butter (or regular butter if you aren’t vegan)

 

Directions:

Whip the coconut cream in a mixer until light and smooth.

Add pumpkin, spices, brown sugar and maple syrup.

Microwave butter until melted in an 8 inch glass pie pan. (You can use a 9 inch pan but the pie will not be as thick.)

Put cookies, almonds and sugar in a blender or food processor and blend until they approximately as fine as  graham cracker crumbs.  Reserve 2 T. for garnish. Add cookie/almond mixture to melted butter in the pan, mixing with a fork until the crumb mixture is evenly moistened with butter.  Using the back of a spoon, create a pie crust shell in the pan.  Bake at 350 for about 8 minutes or until firm.  Let cool completely before filling.

Using a large spoon, gently spoon pumpkin-coconut mixture into the shell. Smooth the top.  Sprinkle with bit more cinnamon. Swirl gently with a knife.  Sprinkle with reserved crumb mixture.   Cover lightly with plastic wrap and put in fridge for at least two hours before cutting and serving.

Hint:  This is best served the same day as it is made, as the crust is crunchiest then.

Optional Additional Garnish:  ¼ c candied ginger, ground in blender to texture of course salt; 3 T. toasted pumpkin seeds

Variations:  Rather than make a pie, you can make individual mousse desserts by alternating layers of pumpkin filling with crumbs and candied ginger bits.

Use chocolate or lemon cookies instead of gingersnap cookies if you prefer.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Luscious Pumpkin Mousse Pie (Vegan)
The URL: http://wp.me/p1UwM9-Jf
© Copyright 2012 – All Rights Reserved

Creamy Mushroom Soup and Topless Veggie Pot Pie (Two for One Recipe)

Posted: October 4, 2012 | Author: | Filed under: Main Dishes, Soups, Vegan, Vegetarian, Veggies | Tags: , , , , , | 4 Comments

Three ingredients make the base for two comforting dishes.

(Rachel, the daughter)

Today was a gorgeous day, a two park kind of day.

Jackson and I started our morning with a walk to the little park in our neighborhood. He was happily throwing wood chips onto the slide when a man jogged past us. Jackson immediately took off, climbed out of the wood chip-filled playground pit and chased after the man, hollering “Da Da, Da Da.”

To my child’s credit, the man was bald like his daddy. He is close to the same age and height as his daddy with a similar build. The man was wearing nothing but a pair of royal blue athletic shorts almost identical to his daddy’s coaching shorts. In fact, the only tiny difference I could see between the jogger and his daddy was that the jogger’s bald head and broad shoulders were as black as a cup of coffee and his daddy is as white as a splash of cream.

I quickly grabbed Jackson and distracted him pointing to a fountain in the pond nearby. Thankfully, I don’t think the guy heard him. That could have been an awkward conversation. Um sorry, he thinks your his dad. Well, I mean, you look kind of like his dad. Not really. You’re bald and wear blue shorts that’s kind of it. Well, uh, have a nice run. I’ll see you at the paternity results hearing. Haha. Just kidding. <<Insert me laughing overly loud at my own bad joke.>>

We headed home for lunch and nap time, then met a friend at our city park. After a busted lip (Jackson’s) on the playground equipment, we meandered over to the volleyball pit, or in a 1-year old’s world, the biggest sandbox ever. Within minutes, Jackson dropped to his knees, held his hands up to the sky, then dropped them to the ground in an “I’m not worthy” bow. With his mouth wide-open, he took a big bite of sand, sat back up on his knees and smiled. Whoa-oa-oa-oa!! Excellent! Party Time! (Are Wayne’s World references out of style yet?)

Yes, today was a two park kind of day, a soak in the sun and giggle at my crazy kid kind of day. This weekend we had our first rainy cold front, though. It was a cuddle up and eat a bowl of warm soup kind of weekend. On Saturday, I sauteed up a whole bulb of garlic and a pound of mushrooms for a big batch of creamy potato soup. And on Sunday, I combined two of the coziest most comforting recipes, pot pie and shepherds pie, and made a topless veggie pot pie using the potato soup as the filling.

These two healthy recipes will warm you up without sacrificing your figure for those glorious two park days that pop up in between Texas cold fronts.

Creamy Garlic, Potato, and Mushroom Soup

Creamy Mushroom Soup

Ingredients

2 T. olive oil
6 c. sliced mushrooms
1 head of garlic (10-12 cloves), cloves peeled and gently smashed
8 small red potatoes, quartered
2 c. almond milk
2 c. mushroom or veggie broth or leftover potato water
s&p to taste

Directions

In a large pot, cover potatoes with water and bring to a boil. Boil until potatoes are fork tender.

Heat olive oil on medium heat in a skillet, add mushrooms and stir occasionally until they soft and browned. Add garlic and a pinch of salt, saute until garlic is translucent. (Hint: Smash unpeeled garlic with the side of a wide chef’s knife to quickly pop off the peel and smash the clove simultaneously.)

Add garlic after mushrooms are browned and soft.

In a food processor, blend mushrooms and garlic (minus a few for garnish if desired), add potatoes and 1 cup of liquid. Blend again. Add remaining liquid. Season with salt and pepper to taste (it may take up to a few teaspoons.) Blend until smooth. If needed, warm up on medium low in the pot the potatoes were cooking in.

Be sure to reserve 1 1/2 – 3 cups of soup for a pie or two!

Perfect for a rainy day

Topless Veggie Pot Pie

(using leftover Creamy Mushroom Soup)

3-4 servings (if you’re like me, you’ll wish you made two pies, so I suggest doubling the recipe)

Ingredients

1 9″ pie crust (I used Wholly Wholesome’s Organic Spelt Pie Crust which is vegan)
1 small onion
2 c. frozen mixed veggies (I used an organic corn, green bean, peas, and carrots blend)
1 1/2 c. creamy mushroom soup (see recipe above)
1/4 t. freshly grated nutmeg
Salt & pepper

Directions

Preheat oven to 400.

In a large skillet, heat olive oil on  medium to medium high heat. Add onions and a pinch of salt, saute until soft. Add vegetables and season with a pinch of salt and pepper. Saute five more minutes. Pour in mushroom soup and season with nutmeg. Cook for 5-10 minutes on medium heat, stirring occasionally.

Pour mixture into pie filling. Cook for 20 minutes. Remove and cover pie crust edges with foil.

Cover the edges half way through cooking to prevent the crust from burning.

Cook for another 20 minutes. Let sit for 15 minutes before serving.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: PCreamy Mushroom Soup and Topless Veggie Pot Pie (Two for One Recipe)
The URL: http://wp.me/p1UwM9-IT
© Copyright 2012 – All Rights Reserved

Pesto Ricotta & Eggplant “Lasagne”

Posted: October 1, 2012 | Author: | Filed under: Appetizers, Main Dishes, Pasta, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , , | 4 Comments

Lemony Pesto Ricotta

(Becky, the Mama.)

Yesterday I went on a wild cooking spree, working as I do,  at top speed,  to get several dishes prepared.  Then once the kitchen looked like it had been ransacked by a herd of  goats with ADD, I started in to clean it.  When I load the dishwasher, I know that my husband is pulled in two emotional directions.  On the one hand, he is glad that I’m the one loading it so he doesn’t have to.  On the other hand, he is nervous as a long-tailed cat in a room full of rocking chairs, knowing that I will take a lot of creative license in my loading technique.  He is the one who first said, “Becky, you load a dishwasher just like a drunk monkey.”

In this case, a picture may be worth a paragraph of words:

Greg is my daughter’s stepdad, but in organization and cleanliness, you’d swear they were related by blood.  So, for fun, I sent the picture above to Rachel, and within minutes she sent me this side-by-side comparison:

People ask, “Do your dishes get clean when you load them this way?”  And I say, “Not all of them.  But, miraculously, about 90 percent of them DO!”  I can deal with the other 10 percent later, when I hurriedly run them through the dishwasher again.

Though the kitchen was a disaster for awhile, I did produce several mouth-watering dishes. (Some to be shared in later posts.)  The first dish I made was born from a love of the flavors in pesto, but discouragement with the pesto calories.  I wondered what it would taste like to fuse all the ingredients in classic pesto with ricotta cheese, cutting out the olive oil.  Part skim ricotta has a generous amount of protein while low in calories. I LOVED the results. Light, lemony and creamy with the crunch of walnuts, the zip of basil and garlic.  With the addition of a little Greek Yogurt it made a wonderful dip for veggies and topping for crostinis. (Small slices of French bread, toasted, usually with olive oil.)

Then I wondered how this “pesto ricotta” would taste with broiled  eggplant, in layers, with a marinara sauce?  I could have eaten the entire pan full of it, but my 22 year old nephew Jordan – who is living with us now, and had never had eggplant before in his life  – beat me to it!  He gave it two enthusiastic thumbs up.  It’s an easy, tender,  healthy  and vegetarian dish, loaded with flavor, that I will definitely be making again.  I bet the pesto ricotta would also be amazing on hot pasta with roasted veggies, maybe some sliced vegan or Italian sausage…..

Ricotta “Pesto”

16 oz. Part Skim Ricotta Cheese (Vegans can sub Tofutti or mashed drained, white beans.  If you use it to make the eggplant dish, mashed cooked white potatoes would also be great.)

Juice of one lemon, plus all of its zest

½ c. walnuts

Big handful of basil

2 cloves fresh garlic, peeled

1/4 cup grated Parmesan cheese (Vegans omit or sub with Vegan Parm cheese)

Salt and pepper to taste

Directions:

Put all ingredients into a food processor and process until walnuts are chopped fine and rest of ingredients are well blended.  Add salt and pepper to taste.

Ricotta Pesto Topping for Veggies and Crostini

Use the recipe above, but add 2 T. plain Greek yogurt.  Stir and serve with crisp veggies and crostinis

Ricotta Pesto Eggplant “Lasagne”

Ingredients:

Recipe of Ricotta Pesto Above

2 Eggplants, peeled and sliced ¼ inch rounds

Approximately ¼ cup olive oil

Salt and Pepper

3 cups marina, your favorite brand or homemade (I whirl 28 oz can crushed tomatoes in a blender with garlic, 1/4 onion, handfull of basil, dash red wine, 1 t. oregano, 1 T. brown sugar, 1 t. salt — simmer a few minutes and call it marinara.)

½ cup grated Parmesan cheese (more if you like)

Directions

Heat oven to Broil.   Place eggplant slices in a single layer on a large cookie sheet.  Brush with olive oil,  season very lightly with salt and pepper.

Broil about 4 inches from heat, keeping a close eye on the eggplant.  As soon as it begins to turn golden in places, take the cookie sheet out of the oven, carefully turn over the eggplant with a flat spatula, brush with more olive oil and salt and pepper.  Broil this side, too,  until slightly golden and eggplant is pliable and soft.  Take out of oven, let cool a bit.

Change oven temp to 350 degrees for baking.

Grease a square pan or round pan with a little olive oil.  Place one layer of eggplant in pan. (Using 1/3 of the eggplant slices.) Top with ½ the ricotta mixture.   Top with 1 cup marinara sauce.  Layer again with eggplant, ricotta,  and marinara in the same portions.  Top with layer of eggplant and final cup of marinara.

Top with grated Parmesan cheese.   Bake for about 25 minutes until dish begins to bubble and Parm is golden brown.   Let sit for  10- 15 minutes before cutting in slices to serve.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pesto Ricotta & Eggplant”Lasagne”
The URL: http://wp.me/p1UwM9-Iv
© Copyright 2012 – All Rights Reserved

Fresh Corn & Roasted Poblano Chowder

Posted: September 24, 2012 | Author: | Filed under: Soups, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , , | 6 Comments

Fresh Corn & Roasted Pablano Chowder

(Becky, the Mom.)

I just spent the past several days with my daughter Rachel, her husband Jared, and 14 month old grand-baby Jackson at their home in Texas.  As I think over all the fun things Rach and I  did together: an afternoon of writing on our upcoming book, mixing and mingling with great friends and fun family in the area — my favorite memories are of a couple of simple evenings.  Both my husband Greg and Rachel’s Jared had to work late, leaving just me, Rachel and Jackson to linger and visit, play and cook.

Jackson loves the kitchen.  Here he is using a banana to sampling my recipe for pumpkin pie dip. 

I love this new-fangled baby contraption that allows him to stand up at the counter and watch us cook.  Jackson is also a huge fan of appliances.  Particularly the “turning on and turning off” of them.  He stands and claps with appreciation whenever one of us turns on anything from the vacuum cleaner to the blender or electric toothbrush.

I had to say good-bye to this sweet Dumplin’ today as we headed back toward our home in Denver.   When I turned on the blow dryer  in the hotel bathroom,  I was saddened to have to do so without Jackson’s typical standing ovation.  One can quickly grow accustomed to the applause of a diapered toddler.  I miss him with every flick of a switch,  every push of a button that proceeds the whirl of some electronic coming to life.

Rachel let me create whatever vegan meal I wanted to cook out of her well-stocked fridge full of farm fresh veggies.  I spied a few ears of fresh corn, and some peppers (poblano and hatch chilis) and immediately thought that a Corn and Roasted Poblano Pepper Chowder might be tasty. It was delicious!  Creamy without the cream,  making it a low cal option as well.  (Almond milk only has 30 calories a cup!) We added some pan-fried vegan sausages (Field Roast brand)  to our soup to make it a one bowl meal and some kale to up the color and nutrition.  This is a vegan dish I would proudly serve to omnivores.  (Big thumbs up on the Field Roast grain-based apple sage sausages.  I preferred them to meat-based sausages.)

The best part of making this dish, of course, was that I got to use the food processor to the appreciation and applause of my diapered grandbaby.

Fresh Corn & Roasted Poblano Chowder

 Ingredients:

2 large peppers, cut, seeded and broiled (skin side up) until blackened and blistered (I used one poblano and one hatch chili – use peppers of your choice.)

3 c. fresh cooked, grilled or boiled corn, cut off the cob

1 onion, chopped

2 minced garlic cloves

1 T. olive oil

1 T. Earth Balance butter

1 t. cumin

1 t. smoked paprika

1 t. Hungarian (or regular) paprika

3 cups almond milk

1 c. veggie broth

1 T. brown sugar

1 t. salt

½ t. pepper

Directions:

Cook corn and once it is cool to touch, cut kernels it off the cob (4 large ears yielded about 3 cups for me).  Rub the knife along the cob to capture any “corn milk” juices that you can as well.  Dice the roasted peppers. Melt oil and butter in large deep skillet or soup pan. Saute onions and garlic, add spices, corn and peppers. Let simmer over medium high heat until hot and fragrant, about 3 minutes.

Add almond milk and veggie broth, salt and pepper and sugar. Simmer until hot and bubbly, stirring regularly.

Carefully ladle half of the soup mixture into a food processor or blender and blend until smooth.  Pour back into pan and stir into the waiting corn-pepper-spice mixture, until just re-heated.   Check to see if it needs more salt and adjust seasonings to your liking.

Option Add about a cup of diced kale to soup after you stir the blended portion into the other half, and cook until kale is just tender.  Slice and brown sausages (we like Field Roast brand vegan sausages)  in a little olive oil. Sprinkle atop the soup to make it a heartier one bowl meal.

 Omnivore Options:  Use dairy milk to replace almond milk and chicken broth to replace veggie broth if you prefer.  Drizzle with heavy cream or sour cream or Greek yogurt,  or sprinkle with cheese and crisp bacon.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title:Fresh Corn & Roasted Poblano Soup
The URL: http://wp.me/p1UwM9-HT
© Copyright 2012 – All Rights Reserved

Buttery Tofu and Vegetables with Spicy Plum Sauce

Posted: September 20, 2012 | Author: | Filed under: Asian Dishes, Main Dishes, Sauces and Dressings, Vegan, Vegetarian, Veggies | Tags: , , , , | 2 Comments

Italian Prune Plums, just a small portion of my 3 pound Costco purchase.

I bought three pounds of fresh prunes.

I’ve never bought a single fresh prune, let alone three pounds of them.

What was I thinking?

Well, I was thinking “What a deal, three pounds of prunes for only $7!”

At Costco, among the pallets of 50-pound bags of dog food and cases of toilet paper bigger than my bathroom, three pounds of prunes and $7 purchases seem like nothing … until the cashier tells me the total sum of all my “little” purchases and I try to find room in my crisper, already filled with a 10-pound bag of organic carrots, for the case of prunes.

Technically, I think they are plums, Italian Prune Plums. They taste and look a lot like plums,  just a little more tart. Jackson and I enjoyed snacking on them fresh out of the over-stuffed crisper drawer for awhile. I put them on a pizza, with caramalized onions, vegan applewood sausage, walnuts, spinach, broccoli, and grapes. Prune pizza, who knew it would taste like a little slice of sweet and savory heaven?

One night, I chopped them up and threw them in pot on the stove while I heated up some of another impulse Costco purchase, a huge box of spring rolls. Can you see I have a problem? Anyway, the prune plums reduced into this gorgeous sweet red sauce. With a dash of spicy chili paste, it made the perfect dip for a spring roll. Though I could eat egg rolls and pizza every night, I probably shouldn’t. So, I needed a recipe that would really make a dent in my prune inventory without putting unsightly dents on my thighs. Last night, I made the prune plum sauce again and served it with buttery roasted vegetables and tofu over brown rice. All the flavors were rich and deep and the colors were so beautiful.

I’m almost out of prunes now and I’m tempted to buy three more pounds.

All the ingredients people love to hate–prunes, brusel sprouts, tofu, and cabbage–in one glorious dish that proves those haters wrong.

Buttery Tofu and Vegetables with Spicy Plum Sauce

Serves 2

Ingredients

Buttery Tofu and Veggies

  • 2 slices of tofu, lightly pressed with paper towel to absorb extra water
  • 1 c. Cabbage sliced into thin long strips
  • 1 c. Carrots, cut into thin long strips
  • 1/2 c. Onions, sliced into thin long strips
  • 1 c. Brussel sprouts, sliced in half
  • 1 T. Earth Balance or prefered butter
  • 1 T. Olive Oil
  • 1 T. Braggs Amino Acid (or Low Sodium Soy Sauce)
  • 1 t. Agave + a extra drizzle for tofu
  • 1 t. Kosher Salt
  • 1 t. Fresh Cracked Pepper
  • sprinkle of dried parsley, optional for color

Spicy Prune Plum Sauce

  • 2 c. Italian prune plums (or any variety of plums), chopped into small chunks
  • 1 t. Chinese chili paste
  • 1 t. Agave
  • 1/4 t. salt

Serve with brown rice.

Directions

Buttery Veggies and Tofu

Coat veggies and tofu with sweet and salty buttery blend.

Preheat oven to 400. (My oven has a convection roast setting that works nicely for this, but you certainly don’t need it). Spray a cookie sheet with nonstick cooking spray and spread out sliced veggies and tofu.  Mix butter, oil, Bragg’s, agave, salt and pepper, and use a pastry brush to lightly coat the veggies and tofu. Drizzle tofu with a little extra agave and a pinch of parsley for color. Cook vegetables and tofu, stirring veggies after about 10 minutes. Roast until the carrots, onions, and cabbage are soft and the Brussel sprouts are golden brown, 20-30 minutes total.

Roasting brings out the natural sweetness in these veggies. These pretty multi-colored

Buttery, flaky, and moist tofu reminded me of baked fish.

Plum Sauce

Chop up plums into small dices.

Chop plums into small dices, heat on medium heat for five minutes, stirring often. Add agave, chili paste, and salt. Continue to cook and stir for about five more minutes or until the plums turn into a beautiful red chunky sauce. Delicious with a bite of buttery flaky tofu or with fried spring rolls.

Sweet and spicy, this plum sauce was the star of the plate.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Posted: September 18, 2012 | Author: | Filed under: Chicken, Pork, Uncategorized, Vegan, Vegan Options, Vegetarian, Veggies | Tags: , , , , , | 4 Comments

Roasted Cabbage, Sausage and Honey Balsamic Glaze

(Becky, the Mama.)

Cooking or contemplating new recipes has always, for me, been the perfect Angst-Free Zone. I started copying and collecting recipes from my mother and grandmother when I was ten or eleven years old, painstakingly printing them by hand and tucking them into my $1.00 dime store metal recipe box. This activity was pure pleasure for me, an escape from summer boredom and a refuge from bad days at school.

With the election and crazy world events of late, there seems to be debates or conflict or pressure to “believe what I believe!” at every turn. The phone rings in the evenings with political calls; TV ads blare about Whose Fault Everything Is; and even Facebook, normally an Angst Free Zone for me, now feels like one of those awkward family conflicts that you happen to walk in on, and can’t wait to escape from.

So it was with a huge grin that I spied this little e-card on a friend’s Facebook page:

That’s me!  I’m just over here in my Angst-Free Kitchen Corner saying, “Hey! I made cabbage!”   Although,  I must say it was really, really great cabbage.  Sliced in thick steak-like slices and slathered with butter and seasoning.  Then served with grilled chicken-apple sausages and drizzled with a honey-balsamic reduction.

Every good hostess knows that the best way to break up an awkward family debate is to divert attention by cooking something that smells amazing, and looks so delicious that all conversation stops, as wordless lip-licking and tummy-rubbing take over.   This is one of those simple, delicious, comforting meals that could possibly bring about World Peace.   At least at your dining table.

Roasted Cabbage & Sausage with Honey Balsamic Glaze

Preheat oven to 375 degrees

Ingredients:

1 head of cabbage

2 T. olive oil

1 T. butter

4 chicken-apple sausage links (I used Johnsonville. Of course you can use any kind of sausage links you like in this recipe. Or for vegans, try Rachel’s favorite vegan sausage: Smoked Apple Sage Field Roast Sausages)

1/2 c. balsamic vinegar

1 clove garlic, minced

1 T. honey

Grill Seasoning or Salt & Pepper to taste

Directions:

Slice cabbage in 3/4 inch pieces as shown below.

Put olive oil and butter on a large baking sheet, and place  in the oven for a minute until butter melts.  Using a pastry brush, mix the oil and butter together and spread evenly on pan.  Lay the cabbage pieces on the buttered-oiled pan, leaving space between each piece. Dip pastry brush into excess oil-butter surrounding the cabbage slices,  and brush the tops of the cabbage.

Sprinkle with salt and pepper or grill seasoning, lightly.  Put in oven to roast for 15 to 20 minutes or until the bottom turns dark brown in places.  With a wide spatula, turn over, and sprinkle this side with salt and pepper or grill seasoning as well. Return to oven for another 10 to 15 minutes or until as soft as you like it.

In a small saucepan, mix the vinegar,  honey and garlic together and stir over a low flame.  Cut sausages in half, lengthwise and brush the cut sides with some of the balsamic mixture.

Put on oiled grill pan, cut side down and grill until nice dark grill marks appear and sausage is sizzling hot. Turn over and heat the other side.

In the meantime allow the balsamic mixture to continue to simmer (at medium to medium high heat) until it is reduced by half, and syrupy.

Arrange the cabbage slices with two sausage halves on plate as shown in picture. Drizzle both cabbage and sausage,  prettily,  with about a tablespoon of balsamic reduction. Serve.  (I added a little side of chunky hash browns as well in photo below.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Roasted Cabbage, Sausage with Honey Balsamic Glaze
The URL: http://wp.me/p1UwM9-Hg
© Copyright 2012 – All Rights Reserved

Healthy Skillet Apple Crisp (Vegan, Wheat, Dairy and Sugar Free)

Posted: September 15, 2012 | Author: | Filed under: Desserts, Fruit Dishes, Vegan, Vegetarian | Tags: , , , , , , , , | 3 Comments

Healthy Apple Crisp

After returning from a recent trip where I travelled without Greg (“The Other Half of my Heart and Brain”), we paused and took inventory of all the things I lost along the way: some clothes, my credit card,  my car keys (the kind with a computer chip that cost $70.00 to replace), and my camera.

Thankfully the credit card surfaced in a bag I’d left at home.  The hotel found my camera and zipped it to me quickly, Fed-Ex.  Three days later, my local library called to let me know that Frontier Airlines had my car keys in the Lost and Found. (My library card was attached to my giant key chain.  I remembered then that I’d let my grandbaby Jackson play with them on the plane.  Let this be a lesson to all:  Never trust a 13 month old baby to put your keys back in your purse when he is finished playing with them.)  Never found the clothes

Though Greg knows my absent-minded nature all too well, even he was amazed at all I’d managed to misplace in such a short time.

One morning soon after, he came upstairs to our bedroom to wake me up in time for a morning appointment.  “Becky,” he asked, “How in the world did you ever wake up without me to help you all those years when you traveled alone, speaking?”

“Well,” I answered sleepily, “the hotels had this thing where you could ask them to call you and wake you up. But I forgot what they call it.”

Greg smiled.  “A wake up call.”

“Yeah, that’s it!”

What is funny is the things my brain does remember: every word that Greg said to me when we fell in love, and the sweet things he continues to say to me almost a decade later.  Dozens of quotes I’ve found meaningful over the course of my life . Then there are recipes.  I have a remarkable taste memory, and can remember a long list of ingredients in recipes I’ve cooked and loved, simply by remembering the taste of it in my mind.

After cooking for years,  I can now imagine a dish I’ve never eaten, but would like to try making, and somehow my brain clicks off the  ingredients automatically.  Thus, the recipe for this skillet apple crisp that turned out exactly as I imagined it would: buttery, not-too-sweet, crunchy and rustic. It has no refined sugars, but is made with natural coconut sugar and tad of pure maple syrup. (It is easy to find coconut sugar these days in the baking aisle:  I found this bag at a local Wal-mart.) The topping has no flour: it is all oats and nuts and seeds, giving it a fabulous crunchy texture. It is loaded with fiber and protein, a comforting autumn dessert, and healthy enough to serve the next day for fruit-nut breakfast oatmeal – re-heated and served with a little milk, cream or almond milk.

Amazing Healthy Skillet Apple Crisp (Wheat, Dairy and Sugar Free)

 

Ingredients for Apple Layer:

2 T. Earth Balance Butter (or regular butter if you are not vegan)

2 T. coconut sugar

2 T. maple syrup

1 t. cinnamon

3 cups fresh organic apple slices,  loosely packed,  ¼ inch  thick, peel left on (This took about 5 small apples, so I imagine 3 or 4 larger apples would do)

2 T. raisins or dried berries

Ingredients for Topping:

1 c. old-fashioned oats

½ c. nuts (I used walnuts)

2 T. hemp, chia or flax seeds

¼ c. coconut oil (or other healthy oil if you do not have coconut oil on hand)

3 T. coconut sugar

¼ t. salt (unless nuts above are salted, then omit)

1 t. cinnamon

1 T. pure maple syrup

Optional: 2 T. Roasted Pumpkin Seeds for garnish (may also use sunflower seeds or slivered almonds)

Directions:

Preheat oven to 350 degrees.

In a 10 inch iron skillet, melt Earth Balance butter over a low flame.  Mix rest of “Ingredients for Apple Layer”  into the melted butter.

Put all “Ingredients for Topping” into a food processor, except the maple syrup.  Process until mixture is crumbly, about the size of Grape Nuts cereal.  Sprinkle over the apples. Drizzle 1 tablespoon of maple syrup over all.

Bake at 350 degrees for about 30 minutes or until topping is brown, apples are soft and juices beneath are thick and syrupy.  Top with pumpkin seeds, if desired. Serve plain or with a scoop of vanilla ice cream, yogurt or coconut milk-based ice cream.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Healthy Skillet Apple Crisp (Vegan, Wheat, Dairy and Sugar-free)
The URL: http://wp.me/p1UwM9-GO
© Copyright 2012 – All Rights Reserved

Rustic Sausage & Peppers Skillet (Vegan)

Posted: September 13, 2012 | Author: | Filed under: Pasta, Uncategorized, Vegan, Vegetarian, Veggies | Tags: , , , | 1 Comment

Sometimes the simplest meals are the best ones. I can tell this easy one skillet dish with classic flavors is going to be a family favorite.

The day I turned 17, I drove 20 miles out of my small town to look for a part-time job. That was how I chose to spend my birthday. I loved school and my friends, but I was eager to experience the world. The first place that was hiring was a restaurant called Johnny Carino’s Italian Kitchen, they’ve since shortened the name to Carino’s Italian.  The managers interviewed me that day and offered me a job on the spot. It was one of my proudest moments. I had gone out into the world and “made it.”

I took my hostessing job very seriously, organizing systems to make sure every waiter got the same amount of tables, the kitchen didn’t get slammed, and guests were greeted and seated promptly or quoted an accurate wait time. I loved it. The multi-tasking, the smell of roasted garlic drizzled with olive oil and herbs, Frank Sinatra crooning over the speakers, the dim light, the kind and the quirky guests, the power of controlling the flow of the restaurant. Waiters, be kind to your hostess, for she knows who the $20 tipper is, she knows his kids’ names and she knows you can impress him by greeting him with his glass of Kendall Jackson Chardonnay. Be good to her and she may seat him in your section and share the inside scoop with you. She also knows the $2 tippers. Be kind to your hostess, waiters, and she’ll be kind to you.

From my hostess stand, I could see the open kitchen where the chefs pulled pizza out of the brick oven and sent out scalding hot plates of baked lasagna. I remember the sound of the skillets sizzling and the trail of smoke that followed the food runner as they delivered the piping hot skillet filled with spaghetti, spicy marinara, sausage, onions and peppers to the hungry guests.

Almost twelve years after taking that job in the “big city,” here I am living 20 miles in a different direction from that same Italian restaurant, back in a small town, happy to no longer work in the “real world.” Funny how life works and time changes us.

I got the hankering for Carino’s classic skillet dish the other day and created a simple vegan version using Apple Sage Field Roast grain meat sausages (100% vegan, soy-free). I don’t use a lot of fake meat products because they are so processed and full of non-organic soy, but these sausages are different. I know what every ingredient is: filtered water, vital wheat gluten, expeller pressed safflower oil, nonsulfered dried apples, yukon gold potatoes, yeast extract, onion powder, barley malt, garlic, hickory smoke, natural flavoring with torula yeast, sea salt, spices, sage. At least you know what’s in this sausage! Plus, it tastes delicious in this dish and packs 26 grams of protein per link. (I don’t have any ties to Field Roast, I just really like their product.)

Rustic Sausage & Peppers Skillet (Vegan)

Serves 2

Ingredients

  • 1/2 package of whole wheat pasta, cooked al dente (1-2 minutes less than recommended cooking time)
  • ~2 T. olive oil
  • 1 onion, sliced in thin strips
  • 1 green bell pepper, sliced in strips
  • 2 links of Smoked Apple Sage Field Roast Sausages, chopped into rounds
  • 2-3 cloves of garlic, sliced into thin “chips”
  • 2 cups of spicy pasta sauce (I used Emeril’s Kicked Up Tomato Sauce in a jar, my Arrabiata Sauce would be great too.)

Directions

Generously coat a large skillet (iron or stainless steel work better than a nonstick for this recipe) with olive oil and heat on medium heat. When warm, add onions and saute for a few minutes until they start to get soft. Add bell peppers and sausage and turn to almost med-high heat, stir every minute or so until the onions, bell peppers, and sausage are slightly charred. Turn off heat. Stir in garlic chips for a couple of minutes. Stir in al dente pasta and pasta sauce. You can turn heat back on to warm the sauce, but I didn’t need to. Serve immediately.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Rustic Sausage & Peppers Skillet (Vegan)
The URL: http://wp.me/p1UwM9-Gz
© Copyright 2012 – All Rights Reserved

Pumpkin Pie Dip with “Autumn Leaf” Apples (Vegan)

Posted: September 8, 2012 | Author: | Filed under: Appetizers, Desserts, Fruit Dishes, Gluten Free, Snacks, Uncategorized, Vegan, Vegan Options, Vegetarian | Tags: , , , , , , , , , , | 6 Comments

Pumpkin Pie Dip for “Autumn Leaf” Apples (with Extra Toppings for Double Dipping)

(Becky, the Mama)

Autumn. Nip in the air.  Pumpkin Lattes and Pies. Crisp sweet apples. Back-to-School…..

I was thinking today about the days when my children were young and how hard it was for me to organize my own purse, much less try to get four children enrolled in school.  I remember one day in late August, I took my youngest child Gabe with me to fill out the paperwork required to finish up enrolling his older three siblings in Lone Oak Elementary. I was at the school’s library, sitting in a pint-sized child’s chair, scooted up to a big a round table with a stack of intimidating forms in front of me. I had to concentrate so hard to remember all the kids’ birth dates and Who had What Vaccinations When — all while trying to keep one eye on three-year-old Gabe.  Thankfully, my little boy was keeping himself entertained, quietly roving around looking at the childrens’ books on the shelves.  He wasn’t even pulling them off the shelf, but seemed to be happy just gliding along touching the books.  What a good boy, I thought.

It was only after I finished the final form  and looked up that the truth came into clear focus.  Gabe had found a brand new book of postage stamps in my purse and had been busily licking and sticking all of them to the library shelves, as he quietly walked and browsed.  As an absentminded mom of four, this sort of thing happened with great regularity, which meant I never lacked material for my books,  but also meant I was always exhausted.

To exhausted hard-working mothers of young children everywhere, here’s a hug and a super simple recipe for a Back-to-School pumpkin spice treat that I think you will love as much as your kids will. I’ve seen a few recipes for something similar on Pinterest,  but these recipes call for Cool Whip and powdered pudding mix, and I really try to avoid food with ingredients with alien names I cannot pronounce.

This recipe is creamy and tastes exactly like pumpkin pie, but uses real food, and most of it is good for you! (Bonus: it is also vegan and dairy-free.) The fun thing about this recipe is that you get to “double-dip” your apple slices: once in the pumpkin pie fluff and again in any topping of your choice. (Or for “grown up parties” with less mess, guests can spoon desired toppings over their dipped apples on pretty plates.) I used ground almonds and mini-chocolate chips, but you could use coconut flakes, hemp seeds, crushed cereal, granola, or finely chopped (or ground) candied ginger. So many possibilities, probably sitting on your pantry shelves right now!

A word about this recipe: It uses canned coconut milk, and it needs to be the full fat kind, preferably organic – the type that separates into a solid lump cream and liquid in the can.   I’ve found that I can just shake the can when I’m at the grocery store (typically coconut milk is on the Asian aisle) next to my ear, and if it does not slosh, then it has already separated and is exactly what I want!  I always keep a couple of cans in the fridge so that they are ready for whipping and serving in a variety of recipes, such as this one. I actually prefer it to “cow cream,” even though I am not on a dairy-free or vegan diet. You can serve this fruit dip right away, but it will get creamier and fluffier in texture if you refrigerate for an hour or so before serving.

Pumpkin Pie Dip for “Autumn Leaf” Apples

Makes 1 ½ cups

Ingredients:

1 can organic whole fat coconut milk, divided — separate “cream” from “milk” (Thai Kitchen, ORGANIC,  not “lite” brand always works for me and is readily available in most regular grocery stores in the Asian aisle.)

1/2 cup mashed cooked pumpkin – fresh or from a can

2 t. pumpkin pie spice (or 1 t. cinnamon plus ½ t. nutmeg and ½ t. ginger, 1/4 t. ground cloves)

1 t. vanilla

½ t. salt

3 T. brown sugar

2 t. maple syrup

Extra cinnamon for sprinkling on top (Saigon cinnamon is especially good)

Some of the ingredients that go into this wonderful pumpkin spice dip

Small cups of toppings of your choice for “double-dipping” apple slices: mini–chocolate chips, ground or finely chopped nuts,  seeds (hemp, sesame, pumpkin, sunflower), coconut, crushed graham crackers or cereal…use your imagination and what is in your pantry!

Sliced apples for dipping, about one apple per person. (An assortment of Green and Red and Yellow apple slices are so pretty on a plate — looks a little like autumn leaves.)

Directions:

Using a mixer, whip the solidified “cream” part of out of the can of cold, full fat coconut milk. Add the pumpkin and whip again until creamy. Slowly pour in the leftover liquid coconut “milk” from the can, continuing to mix until you have a consistency for the dip that you like. (If you are going to refrigerate this before serving, remember the dip will “set up” and become thicker as it gets colder, so you may want to use all the liquid in the can. If you are in a hurry and want to serve right away, you may not want to use much of the liquid.) Add the remaining ingredients. Sprinkle the top of the dip with cinnamon and gently swirl with a knife.  Put in the fridge for an hour before serving, if you have the will power to resist eating it all right away, so the coconut milk will stiffen up a bit and yield a fluffier thicker dip.

For kids: Serve with a colorful array of sliced apples (you can call them “Autumn Leaves”) and small cups of toppings for “double dipping.”  It will be a little messy, but this is part of the fun for kids. Fun treat for after school snacking, Halloween and Fall Festivals, or Thanksgiving dessert.

For grown-ups: For a less messy, more sophisticated way to serve — put little spoons in each of the cups of toppings and encourage “sprinkling” the toppings over the dipped-in-pumpkin pie dip apples, on their individual party plates. You can let grown ups use forks to spear the apples for dipping as well, if you prefer.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Pumpkin Pie Dip for Apples
The URL:http://wp.me/p1UwM9-G1
© Copyright 2012 – All Rights Reserved

Raspberry Mocha Pudding

Posted: September 5, 2012 | Author: | Filed under: Breakfast Foods, Snacks, Uncategorized, Vegan, Vegetarian | Tags: , , , , , , , | Leave a comment

Rasberry Mocha Pudding, a seriously energizing snack.

Rachel, the daughter

I used to be organized. My house used to be clean. I used to be prompt. I loved those things about me. I was that girl, that girl that appeared to have her life together.

Motherhood is humbling. I’ll leave it at that, without describing the current condition of my home.

This morning was Jackson’s first day of Mother’s Day Out. Last week at Meet the Teacher the teachers gave me a big cut out construction fish with, I’m sure, instructions on what to do with it.

At 11:00pm last night, just as my head finally hit the pillow, I remembered something about family photos for the fish. I think he needs pictures so they can decorate the fish, I thought. Of course, I’ve yet to print a single one of the 2,000 (I wish I was exaggerating) photos I’ve taken since Jackson was born. So I crawled out of bed and ordered some from a 24 hour Walgreens and set my alarm 20 minutes earlier so I could pick them up in the morning. I was so proud of myself for remembering the instructions and for pulling it off, even if I by the skin of my teeth. And though slightly late, we weren’t the last ones to arrive. I’ll take it.

I walked in and bumped into a friend whose daughter is in Jackson’s class. She was holding her daughter’s fish and it was the most beautifully decorated construction paper fish I’d ever seen. It had her daughter’s name in cute little die cut patterned letters, glitter, and a perfectly placed collage of their family’s recent professional photos.

We were supposed to decorate the fish?, I sighed. I thought the kids were going to decorate them! 

I didn’t pull it off. I wasn’t the mom who had it all together. On the first day of “school,” Jackson had a sad blank fish.

Fortunately, he’s one and had no idea he was that kid with that mom.

Later, I got a text from his teacher that said “Good eater! He has done sooo well this morning! Perfect child. :)”  And when I picked him up the teachers commented at how delicious his lunch looked. I may not be the craftiest mom or the most prompt mom, but I’m raising a good eater! He ate up most of his spinach, bean, and avocado rice pilaf and all of his grapes, and most of his coconut yogurt sprinkled with hemp seeds. He was happy and played well and didn’t cry when I left. He even took a nap on his big boy mat.

Maybe I’m not failing, maybe my priorities have just shifted with motherhood.

But you better believe he’ll have a pimped out fish to bring to school on Thursday morning.

After Mother’s Day Out, Jackson stood at the counter in his FunPod stool and munched on Super Green puffs, while I whipped up this deceptively healthy afternoon pick-me-up for myself. If I still worked at an office, I would totally pack this as my afternoon snack for that slump when you just need a little something to nibble on and a gentle jolt of energy to get through the rest of the day.

When you don’t have time for coffee and breakfast (or a snack)…

Raspberry Mocha Pudding

Ingredients

  • 1 container of So Delicious Chocolate Cultured Coconut Milk (or chocolate pudding)
  • Slightly less than 1 T. of instant coffee
  • 3/4 cup organic raspberries (divided)
  • Coconut milk (I used canned coconut milk, but I think any creamer would work — half and half, whipping cream, regular coconut or almond milk)
  • Chopped nuts (I used hazelnuts)

Chocolate Coconut Yogurt, Nuvia Instant Coffee, Organic Raspberries

Directions

Blend the chocolate yogurt or pudding and instant coffee. Add 1/2 c. rasberries, pulse for a few seconds. With a spoon, stir in remaining raspberries, cream to taste, and top with  chopped nuts (not pictured.)

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Rasberry Mocha Pudding
The URL: http://wp.me/p1UwM9-FP
© Copyright 2012 – All Rights Reserved

← Older Entries
Newer Entries →