Moritzburg Castle Germany

Thanks to http://www.hd-wallpapersx.com/

Spaghetti and Vegan “Meatballs”

I love a good pasta dish and these vegan meatballs are a good indulgence. They are a bit labor intensive, but you get enough for at least two meals. For the best texture, make sure not to over mix the ingredients in the food processor.

Vegan “Meatballs” 1 (8 oz) package tempeh 2 cups cooked lentils 1/4 cup cooked wild rice blend 1 cup walnuts, toasted 1/2 cup all-purpose flour 2 teaspoons Italian seasoning 1 teaspoon salt 1 teaspoon freshly ground pepper 1 Tablespoon grape seed oil 1 onion, chopped 3 Tablespoons minced garlic 2 Tablespoons canola oil 1. Break tempeh into 5 pieces and steam for 20 minutes. 2. Heat grape seed oil in a medium frying pan over medium-high heat. Cook onions for about 4 minutes. Add garlic and cook for 1 more minute. 3. Process tempeh in food processor until large crumbs form. Place all tempeh crumbs into a large bowl and mix in onion, garlic, walnuts, flour, and seasonings. Mix ingredients together just until blended. Work in two batches, placing mixture into food processor and pulsing to thoroughly blend ingredients. Texture should be soft, but still have some visible small chunks. 4. Heat canola oil over medium-high heat. Roll mixture into balls about 1-inch in diameter and cook in oil for about 2 minutes, or until golden on all sides. Remove from heat and place on a plate lined with paper towels. Serve atop pasta and sauce.

Cooking from the Farmer’s Market

Over the years I have tried a number of Thai inspired peanut pasta dishes, but none of them were just right…until I blended a number of them together to create the perfect Thai style noodles. These aren’t spicy, so if you like spice, you may want to add crushed red pepper or Thai hot sauce to the peanut sauce. This is delicious, though, and if there is any left over, it makes a great lunch.

Thai-Style Peanut Pasta Peanut Sauce: 3 Tablespoons creamy peanut butter 1 Tablespoon sesame oil 2 Tablespoons agave nectar 1/2 cup low-sodium soy sauce 1/4 cup balsamic vinegar 1. Microwave the peanut butter for 30 seconds in a glass bowl. Stir in other ingredients, blending until thoroughly mixed. Set aside while you prepare the pasta. Pasta: 1 pound linguine 1 Tablespoon grapeseed oil 1 red bell pepper, cored, seeded, and julienned 1 yellow bell pepper, cored, seeded, and julienned 1 orange bell pepper, cored, seeded, and julienned 1 cup carrots, julienned 1 cup bean sprouts 3/4 cup roasted, salted cashews, coarsely chopped Although this could technically be on my Kitchen Shelf too, I put Jodi Liano’s Cooking from the Farmer’s Market on My Book Shelf because of the beautiful histories of common farmer’s market finds, and the vast amount of information. The pictures are stunning and is sorted intro fruit and vegetable sections which are thorough with multiple recipes for each variety of produce. It has such a wonderful variety that it is a good read for chefs of all kinds. Cooking from the Farmer’s Market is a great way to use seasonal produce. One of the simplest recipes that seems perfect for the summer days that can’t quite seem to arrive is the Honeydew-Lime Ice Pops. Honeydew-Lime Ice Pops 1/2 cup sugar 1 lime 1 honeydew melon, peeled, seeded and diced Pinch of salt 1. Combine 1/2 cup water and the sugar in a small saucepan. Using a vegetable peeler, remove two large strips of zest from the lime, and add to the saucepan. Bring to a boil. Cook, stirring until the sugar has dissolved, 3 to 4 minutes. Let the resulting syrup cool, then strain. 2. Puree the sugar syrup, melon and the salt in a food processor and process until smooth. Taste and add lime juice if needed to cut the sweetness. 3. Pour the mixture into eight ice-pop molds, add sticks, and freeze until solid, 6 to 8 hours. 1 bunch cilantro, coarsely chopped 1 bunch scallions, green parts thinly sliced 1. Prepare linguine according to package directions. When prepared, drain pasta and put in a large serving dish. 2. While pasta is cooking, heat grapeseed oil over medium-high heat in a medium frying pan. Add bell peppers and carrots, sauteeing for 4 minutes, or until tender-crisp. Remove from heat and put bell peppers and carrots in bowl with pasta. 3. In the same pan, reduce heat to medium and cook bean sprouts for about 2 minutes, or just until heated. Pour bean sprouts onto pasta. Add cashews, cilantro and scallions to pasta and mix thoroughly. Pour peanut sauce over pasta and mix thoroughly. Serve immediately.

Thai-Style Peanut Pasta

Over the years I have tried a number of Thai inspired peanut pasta dishes, but none of them were just right…until I blended a number of them together to create the perfect Thai style noodles. These aren’t spicy, so if you like spice, you may want to add crushed red pepper or Thai hot sauce to the peanut sauce. This is delicious, though, and if there is any left over, it makes a great lunch.

Thai-Style Peanut Pasta Peanut Sauce: 3 Tablespoons creamy peanut butter 1 Tablespoon sesame oil 2 Tablespoons agave nectar 1/2 cup low-sodium soy sauce 1/4 cup balsamic vinegar 1. Microwave the peanut butter for 30 seconds in a glass bowl. Stir in other ingredients, blending until thoroughly mixed. Set aside while you prepare the pasta. Pasta: 1 pound linguine 1 Tablespoon grapeseed oil 1 red bell pepper, cored, seeded, and julienned 1 yellow bell pepper, cored, seeded, and julienned 1 orange bell pepper, cored, seeded, and julienned 1 cup carrots, julienned 1 cup bean sprouts 3/4 cup roasted, salted cashews, coarsely chopped 1 bunch cilantro, coarsely chopped 1 bunch scallions, green parts thinly sliced 1. Prepare linguine according to package directions. When prepared, drain pasta and put in a large serving dish. 2. While pasta is cooking, heat grapeseed oil over medium-high heat in a medium frying pan. Add bell peppers and carrots, sauteeing for 4 minutes, or until tender-crisp. Remove from heat and put bell peppers and carrots in bowl with pasta. 3. In the same pan, reduce heat to medium and cook bean sprouts for about 2 minutes, or just until heated. Pour bean sprouts onto pasta. Add cashews, cilantro and scallions to pasta and mix thoroughly. Pour peanut sauce over pasta and mix thoroughly. Serve immediately.

Chocolate Hazelnut Banana Bread

I love banana bread and have been sticking with the same traditional recipes for a while, but I came up with this one after craving a bit of a chocolate. I love hazelnuts and when combined with dark chocolate chips in this recipe, banana bread has never been so divine.

Chocolate Hazelnut Banana Bread 2 cups all-purpose flour 3 teaspoons baking powder 3 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/8 teaspoon ground nutmeg 2 Tablespoons unsweetened cocoa 3 large very ripe bananas, mashed 3 Tablespoons apple cider vinegar 1 cup packed brown sugar 1/2 cup dairy-free sour cream 1 teaspoon pure vanilla extract 4 Tablespoons dairy-free margarine, melted 3/4 cup dairy-free dark chocolate chips 3/4 cup hazelnuts, chopped and toasted 1. Preheat oven to 35o degrees. Spray two 9×5 loaf pans with canola oil. 2. In a bowl, mix all the dry ingredients with a whisk. In a the bowl of a stand mixer, blend bananas through margarine, blending thoroughly. When mixed, blend in dry ingredients. Hand mix the chocolate chips and toasted hazelnuts, blending completely, but not overmixing. 3. Divide the batter between the two prepared loaf pans. Bake on the center rack of the oven for 25 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Let cook for a few minutes, then remove from pan and slice to serve. Note: This is best when served warm so that the chocolate chips are still melty, but in order to keep the bread from getting crumby, dip knife into warm water between slices and wipe with a paper towel between cuts.

Indian-Spiced Sloppy Joes

I was first inspired to make Indian-Spiced Sloppy Joes when I saw a recipe in Rachael Ray’s magazine. The recipe, however, was not vegetarian friendly, so I revised it and I believe it is delicious! Plus, it only takes about 15 minutes to make!

Indian-Spiced Sloppy Joes 1 Tablespoon grapeseed oil 1 (12 ounce) package meat-free grounds 1 onion, finely chopped 1/2 cup finely diced carrots 1 Tablespoon ginger, minced 3 Tablespoons crushed garlic 1 1/2 teaspoons ground tumeric 2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cayenne pepper 1/2 teaspoon garam masala 1/4 cup nutritional yeast 1 can (8 ounces) tomato sauce 6 whole-wheat hamburger buns 1. In a large skillet, heat the grapeseed oil over medium-high heat. Add the onions and carrots, and cook for 3 minutes, or until onions are translucent. Add the vegetarian grounds and cook for an additional 4 to 5 minutes. When grounds are warmed, add ginger, garlic, spices and nutritional yeast. Cook until fragrant, about 5 minutes. Mix in the tomato sauce and simmer for about 3 minutes. 2. Spoon sloppy joe mixture onto buns and serve immediately.

Tahini Pita Patties

I love falafel, but sometimes it gets a bit crumbly. I figured that the best way to get a great tahini taste that is in falafel with the moistness that would hold the patty together would be to mix up the ingredients. I love this recipe because it makes patties that have a great texture, but is loaded with healthy ingredients and is easy, even for beginning chefs.

Tahini Pita Patties 1 (15 ounce) can Northern beans, cannelini beans or other white beans 1 medium yellow onion, finely chopped 3 Tablespoons garlic, minced 3 Tablespoons tahini paste 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon smoked paprika Juice of 1 lemon 1 teaspoon baking powder 1/4 cup garbanzo bean flour 3/4 cup panko bread crumbs 4 pita breads 1. Preheat the oven to 400 degrees. 2. Mash the white beans in a food processor, pureeing until a thick paste is formed. Spoon beans into a medium bowl. 3. Mix in all ingredients through the garbanzo bean flour and blend until smooth. Slowly mix panko into tahini patty mixture. Shape into 2 1/2 to 3 inch patties and place on a prepared baking sheet. Place in oven and bake for 20 minutes (or until golden), turning over once halfway through. 4. To assemble, place patties in warmed pitas with cucumbers and tomatoes and top with tahini sauce (recipe below). Tahini Sauce 1/4 cup plain dairy-free yogurt 3 Tablespoons tahini 1/4 cup finely diced peeled cucumber Juice of 1/2 lemon 2 teaspoons dried parsley Salt and pepper to season Mix all ingredients in a small container, blending thoroughly. Use to top patties in pitas. Refrigerate any leftovers.