Monthly Archives: September 2014

Vegan Eggplant Paprikas

I served this stew with freshly baked bread. The traditional chicken paprikas served in my childhood home was served with dumplings, noodles or potatoes. Another classic Hungarian addition to this dish is sour cream dolloped on top. Pick your starch and enjoy a simple hearty stew. Add sour cream if you wish or keep it vegan as is.
DSC_00052 Tablespoons canola oil
1 onion; diced
1 teaspoon sea salt
1 pepper; diced
2 cloves garlic; crushed
3 cups diced tomatoes
2 Tablespoons paprika
1 teaspoon marjoram
1/4 teaspoon fresh ground black pepper
dash (+) cayenne pepper (optional)
1 eggplant; cut into bite sized pieces
1 cup fresh parsley; chopped

Preheat a large stockpot with a heavy bottom over medium heat. Add canola oil and onions, sprinkle with salt, cover and sauté, stirring occasionally for 2 minutes. Add peppers, stir, cover and sauté another 2 minutes, stirring occasionally. Add garlic, tomatoes and spices, stir, cover and simmer until the tomatoes break up (about 8 minutes) stirring occasionally. Add the eggplant, stir, cover and bring to a simmer. Stir occasionally while the eggplant softens and absorbs the flavors in the pot (about 10 minutes). Remove from heat, add the parsley, stir and serve with your starch of choice.


Gluten Free Salmon Patties

DSC_0005Served here as a sandwich on a bed of greens, with homemade tartar sauce*, topped with a garden tomato and a side of garlic pickles. I enjoyed my salmon patty as a salad without the bread.
DSC_00022 lbs skinless and boneless salmon fillets; cut into 1/4 inch chunks
2 Tablespoons lemon juice
1/3 cup mayonnaise
1 Tablespoon paprika
1 Tablespoon oregano
2 teaspoons dill weed
1 teaspoon thyme
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1/2 cup besan (chickpea flour)
1/2 cup rolled oats

butter or canola oil for frying

NOTE- prepare all other elements of the meal prior to making the patties as the patties are a quick prep.

Prepare the salmon and place in a medium sized mixing bowl. Preheat a skillet over medium heat. Combine all ingredients except butter/canola oil. Form the mixture into 8- 1 inch patties (I used a 1/3 cup scoop to measure) and cook on a lightly oiled pan until crisp and browning, about 3 minutes on each side.

TIP- If you want to freeze some patties for a fast dinner another time simply form, put on a parchment paper lined pan in a single layer and freeze for 3 hours. Place each frozen patty into an individual plastic baggie or put a layer of parchment paper between patties and then into a large bag or freezer container. Fry frozen patties as you would the raw patties.

*Homemade Tartar Sauce
1/2 cup mayonnaise (homemade recipe)
2 Tablespoons relish
sea salt and fresh ground black pepper to taste

MIx ingredients together and set aside in the refrigerator until ready to use.

Vegan Pepper Tempeh Steak


Serve on a bed of greens or as a sandwich.

1 8 oz package tempeh
2 Tablespoons fresh pressed lime or lemon juice
2 Tablespoons ketchup
1 teaspoon prepared mustard
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground cumin
pinch nutmeg

extra virgin olive oil for the pan

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Cut tempeh in half lengthwise then flip on the side and cut in half widthwise. Place in a single layer on a plate or glass dish. Combine remaining ingredients in a small bowl. Spread half of the marinade over the sliced tempeh, flip and spread the remaining marinade on the other side. Set aside while preparing the fried peppers and onions.

2 Tablespoons extra virgin olive oil
1 onion; halved and sliced
3 peppers; cut into 1/4 inch strips- roughly 2 inches long
2 cloves garlic; halved and thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Preheat a skillet with a lid over medium heat while preparing onions and peppers. Pour olive oil to coat the bottom of the pan and add the peppers and onions to the preheated pan. Cover and sauté for 3 minutes. Stir, add the garlic, salt and pepper, cover and sauté 10 minutes stirring occasionally.

Meanwhile preheat a large skillet over medium heat for the tempeh. Lightly oil the skillet with extra virgin olive oil, place the tempeh in the preheated and oiled pan in a single layer and cook until just beginning to brown, flip and cook until beginning to brown on the other side.

Serve tempeh with fried peppers and onions scooped over top on a sandwich (Xav had a slice of swiss cheese on his too) with a salad or cole slaw on the side OR over a bed of greens for a lighter vegan and gluten free meal.

CELIAC Note that Lightlife soy tempeh contains no gluten but is not celiac certified. I believe this is because the 3-grain tempeh contains barley. If you are gluten sensitive, like I am, this is fine but true celiac should contact the company for further information.

Edamame Hummus

image12 oz edamame (defrosted)
1-2 cloves garlic; crushed
1/2 teaspoon sea salt
1/8- 1/4 teaspoon fresh ground black pepper
Pinch-1/8 teaspoon ground cumin
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil

I used fresh edamame that I cooked in water with a pinch of salt for 5 minutes, drained, cooled and pealed but using frozen and defrosted is fine. Combine all ingredients in a food processor and grind until well combined. I find that I need to add 1/4-1/2 cup water to process till smooth  start with 1/4 cup and add more as needed a tablespoon at a time.

I served the edamame hummus with quinoa tabouli and blue corn chips.

Vegetarian Urad Chili Stuffed Delicata Squash

DSC_00051 cup whole urad; soaked in water for at least 4 hours but up to 10

2 delicata squash
olive oil for pan

2 Tablespoons extra virgin olive oil
1 small onion; diced
1 small green pepper; diced
1/2 stalk celery;  diced
1 clove garlic; crushed
2 fresh tomatoes; cubed
3/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chili paste
1 clove garlic; crushed

cheddar cheese to top; optional

Begin by soaking the whole urad in water for at least 4 hours but up to 10.
Preheat oven to 375.
Rinse and strain urad, place in a pot, cover with 4 cups of water, bring to a boil, reduce heat to simmer and cook till soft (45 minutes to 1 hour).
Rinse delicata squash, cut in half  lengthwise (stem to blossom end), scoop out the seeds with a spoon and discard and place halves on an oiled baking sheet/dish cut sides down. Bake in the preheated oven until soft and golden on the inside (45 minutes to 1 hour). Remove from oven.
While the urad is cooking and the squash is baking; preheat a wide skillet that has a lid over medium heat. Saute onion, pepper and celery in olive oil for a few minutes. Add the remaining ingredients, stir, cover and bring to a simmer under a lid. Stir, reduce heat to a low simmer and cook with the lid on for 10 minutes stirring occasionally. The mixture should be a thick stewy consistency. If it has a lot of moisture, remove the lid and continue to simmer and stir until some of the water has reduced. Turn off heat and reserve until the urad is done.
Strain and rinse the urad, add the urad to the “chili stew” and mix well.
Flip the baked delicata squash halves onto their “backs” and mound each one with the urad chili and top with cheddar cheese if desired.
Return to oven and bake 10-15 more minutes until the meal is hot (and the cheese if using has melted).
Served here cut in half with a side of fresh baby greens.

Munching Caterpillars

I was very excited when I saw these two caterpillars munching on our parsley plant because I thought they were monarch butterflies. But alas, I was wrong. They are black swallowtail caterpillars which makes a lot of sense since these butterflies I have seen but the monarchs were totally absent this year even with the milkweed field I let flourish and plenty of blooms to feast on.
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Bread-n-Butter Beans

DSC_00036 cups yellow wax beans; stems removed and cut into 1-1 1/2 inch lengths1
1/2 onion; thinly sliced
1 teaspoon natural sea salt (no iodine or anti-caking agents
1 1/2 cups apple cider vinegar
1 1/2 cups water
1 cup plus 2 Tablespoons sugar (I used organic evaporated cane juice)
 teaspoon celery seeds
1 1/2 
teaspoons prepared mustard (I used Grey Poupon- “but of course”)
3/4 teaspoon ground ginger
3/4 teaspoon nutmeg
 teaspoon turmeric
few dashes red pepper flakes

Sterilize jars; place 3 pint jars in a large pot, fill with water, bring to a boil and cook for 15 minutes. Do not boil lids. Pour simmered and still hot water into a bowl with the lids and cover. Leave rings to the side.

Place all ingredients into a large pot, heat to simmering and allow to simmer for 5 minutes.

Pack the beans and liquid into hot pint jars leaving 1/2 inch head space in each one. Wipe the edges of the jars clean. Seal the lids on with the lid rings and process in a water bath for 10 minutes.

Adapted from “Louise’s Bread & Butter Pickles” out of Andrea Chesman’s “Pickles & Relishes 150 Recipes Apples to Zucchini”; page 47.