Beet Carrot Latkes (Vegan/Vegetarian)

Tons of root veggies gave rise to this concoction.

Pretty much used this recipe (omitting the onion and using egg replacer):
The Root Vegetable Chronicles -- Beet Carrot Latkes

Made half the batch with garlic and half the batch without.

And to really overdo it on the root veggies, I served it with these:
Buttermilk Mashed Potatoes

Overall, a very good experiment with the root vegetable chronicles and friends!

Summertime Strawberries

Summertime strawberries make me happy. They bring a bliss unlike many fruits and turn it into pure ecstasy when coupled with fresh whipped cream and homemade shortcake. Whether made with real flour or with an almond and rice flour alternative to make it gluten free, homemade shortcake is where it's at. Once you've had it homemade, you won't ever find yourself buying that store bought spongy alternative ever again. A slightly sweet and very flaky biscuity goodness that melts in your mouth beneath mounds of fresh, organic strawberries and whipped cream will have you craving more of summer every time.

Feel free to suggest a shortcake recipe if you have one as I'm still searching for the perfect recipe that I used to make..!

Quick & Easy Haystack Stir Fry [vegan/soy free]

Haystack Stir Fry Friday!!

Quick & easy recipe that can be thrown together in minutes.

While stir frying veggie selection, soak rice stick noodle in hot water (3-5 mins avg).
You will especially want to do this when your veggies are near done if you are going to stir fry the rice stick noodle in the same pan. Alternately, you can fry the rice stick in a separate pan and/or put the cooked veggies off to the side while you stir fry the noodles in the already hot pan and oil.

For this recipe, choose a lighter oil that works well for frying (grapeseed oil on hand).

To make haystack, drop drained rice stick noodle into hot oil to puff and crisp up.

Add sauce (and veggies if they are off to the side).

Any stir fry sauce can be used and should be added in at the last moment and incorporated well.

Especially yummy served with seaweed or traditional salad.

This particularly simple variation from what was on hand consisted of carrots, portabello mushroom and cashew butter/sriracha/coconut amino sauce.


Haystack Stirfry Sauce: (per 1/4 of rice stick noodle pkg)
1-1.5 Tb cashew butter
1/2 tsp Sriracha rooster sauce
1/2 tsp coconut amino acids (soy sauce alternative; slightly sweet but not coconutty)

 It was not necessary to add oil to the sauce since it was added directly to the entire conglomeration of stir fried veggies and rice stick with all the oil in the pan.

Such a simple, refreshing and light meal for a Friday evening!

Fried Spring Rolls with Cashew Butter Sriracha dipping sauce [vegan/soy free]

Dinner tonight was impromptu veggie rice spring rolls fried to a delicate crispiness.

This tasty meal is vegan and soy free.

The filling was short grain sweet brown rice and simple carrots and broccoli as that's what I had on hand.
Rice lightly flavored with no-chik'n broth during cooking enables even the picky eater to still have a flavorful meal should they decide to forgo the dipping sauce.
*Do not forgo the dipping sauce!

The filling was rolled up in moistened rice paper spring roll wraps and then fried in a combination of grapeseed and coconut oil.

The cashew butter sriracha dipping sauce was a variation on a recipe I found online which called for chili paste or powder, neither of which I have on hand right now. Deciding to give it a go with the sriracha turned out to be a major taste sensation!

Ingredients for the dipping sauce with very approximate measurements listed:
roasted cashew butter (1-2+ Tbsp)
sriracha sauce (1-1.5 tsp)
maple syrup (1 tsp)
coconut oil (1 tsp)
grapeseed oil (1 tsp)

Adjust the first three ingredients (cashew butter, sriracha & sweetener) to taste before adding additional oil for consistency. (After adding oil, I added more sriracha but after allowing it to sit for a few moments found it to be too spicy and had to add more cashew butter to compensate.) The flavors will come together if you allow them to sit for a moment so don't be afraid to readjust the seasonings to taste because once you get them right, this will be the hit of the meal!

Mint Quinoa with Coconut Cream & Veggies [vegan]

Quinoa is a versatile grain packed with protein and nutrition. Buy it pre-rinsed if you can as it is rather difficult to remove all of the bitter saponin at home. My method is to half fill a jar with the quinoa, fill the remainder with water, mix well then allow to settle and gently pour off the liquid. It can take several times doing this to remove all of the saponin, which will form a very slight foam at the top of the water, but will make all the difference in the final product. Quinoa must be rinsed!

Prepare quinoa as directed. Proportions vary depending on quinoa type used but are similar to rice at roughly 1 part quinoa to 2 parts water or other liquid. In this recipe I sometimes replace half the cooking water with coconut milk or some of the canned coconut cream.

Chop and add some fresh mint to the cooking quinoa.

While quinoa cooks, prepare veggies.

Suggestions: carrots, portabello or shiitake mushrooms, zucchini

Another add-in option: chopped cashews for a light crunch

Wash and thinly slice veggies and quickly saute in light oil (recommended: coconut, grapeseed, olive).

Mix all ingredients together adding coconut cream until desired consistency and flavor is reached.
Veggies can be added in or ladled on top.

Add more fresh mint to quinoa mixture just before serving to enhance flavors.

A light and refreshing meal that is filling and sustaining. Enjoy!