Need I say more (or tell you how to make these?) I think not.
Friday, October 21, 2011
Thursday, October 20, 2011
Punpkin Everything (for the next month or two anyway)!
Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze
vegan, makes 7-8 rolls in a 9" inch cake pan
Pumpkin Cinnamon Dough
1/2 cup pumpkin puree, canned/unsweetened
2 1/2 cups white flour
2 cups whole wheat pastry flour
1 1/4 cups warm water
1 packet yeast
1/2 cup vegan shortening, melted
1/2 cup sugar
1/2 tsp salt
*extra white flour as needed to handle, knead and roll out dough
Pecan Cinnamon Sugar Filling
3/4 cup brown sugar
3/4 cup pecans, chopped
1 1/2 tsp cinnamon
1/2 tsp vanilla bean granules - or extract
1/2 cup vegan butter, melted
Ginger Cream Cheese Glaze
1 1/2 tsp ginger powder
1 cup vegan cream cheese
1/2 cup maple syrup
1/3 cup vegan butter, melted
1/2 cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)
Note on "decadence" - you can certainly alter the amount of "fat" you put into these rolls. If you'd like to cut back a tad on the vegan butter and/or shortening - go for it. The texture will dry out a tad, but they will still be tasty. A few fat replacer ideas:
* in the frosting, sub out some of the vegan butter for some vegan soy yogurt or more vegan cream cheese.
* in the dough, sub out some of the vegan shortening for more pumpkin puree or soy yogurt.
Vegan butter vs vegan shortening. My recipe calls for both. I found that the shortening makes for a 'lighter' roll texture. However, if you'd like to only use vegan butter you can (just omit the added salt). I found this nice explanation on "butter vs. shortening" in baking here (same idea applies to vegan ingredients as she describes).
Directions:
1. Start on the dough about 3 hours before you want to eat your rolls. Combine the warm water with the yeast. Stir well to dissolve. Add to a large mixing bowl. Stir in the melted shortening. Add in 1 cup of flour, sugar, pumpkin and salt. Using a hand mixer, beat on low until smooth. Fold in the remaining flour with a spoon - until it is barely sticky to touch. Roll into a ball - knead gently for a minute. Place the dough in a floured mixing bowl. Cover with a clean towel and place in a high warm spot. Let rise for about 2 hours.
2. Prepare the cinnamon pecan filling. Combing the sugar with the vegan butter. Stir in the pecans and spices. Mixture should be thick yet spreadable. If too thick, add in more vegan butter - or a splash of oil. Set aside.
*preheat oven to 400 degrees*
3. After the dough has risen for 2 hours, roll it out onto a clean well-floured surface with a rolling pin. Roll out very thin - about 1/3" thick. Spread the pecan mixture over the entire area of the dough. I had a nice 20" x 10" area (roughly). See my photos..
4. Roll the dough tightly and slice into 1 1/2 inch thick rolls. Place the rolls about 1/8" apart in a 9" cake pan - greased. Optional: add a few dots of vegan butter for extra moist roll tops.
5. Bake at 400 for 25-35 minutes - or until a toothpick comes out clean from center bun. Do not overcook. Allow rolls to cool and continue setting in the pan for at least 20 minutes before applying glaze.
6. To make glaze, combine all ingredients and beat until smooth with a hand mixer. Using a sifter, hand fold in the powdered sugar until you reach a thickness that you like. I added about 2 Tbsp powdered sugar. You can also add in another sprinkle of ginger for a more intense glaze. Pour over rolls. Chill leftovers.
Serve and enjoy!!
vegan, makes 7-8 rolls in a 9" inch cake pan
Pumpkin Cinnamon Dough
1/2 cup pumpkin puree, canned/unsweetened
2 1/2 cups white flour
2 cups whole wheat pastry flour
1 1/4 cups warm water
1 packet yeast
1/2 cup vegan shortening, melted
1/2 cup sugar
1/2 tsp salt
*extra white flour as needed to handle, knead and roll out dough
Pecan Cinnamon Sugar Filling
3/4 cup brown sugar
3/4 cup pecans, chopped
1 1/2 tsp cinnamon
1/2 tsp vanilla bean granules - or extract
1/2 cup vegan butter, melted
Ginger Cream Cheese Glaze
1 1/2 tsp ginger powder
1 cup vegan cream cheese
1/2 cup maple syrup
1/3 cup vegan butter, melted
1/2 cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)
Note on "decadence" - you can certainly alter the amount of "fat" you put into these rolls. If you'd like to cut back a tad on the vegan butter and/or shortening - go for it. The texture will dry out a tad, but they will still be tasty. A few fat replacer ideas:
* in the frosting, sub out some of the vegan butter for some vegan soy yogurt or more vegan cream cheese.
* in the dough, sub out some of the vegan shortening for more pumpkin puree or soy yogurt.
Vegan butter vs vegan shortening. My recipe calls for both. I found that the shortening makes for a 'lighter' roll texture. However, if you'd like to only use vegan butter you can (just omit the added salt). I found this nice explanation on "butter vs. shortening" in baking here (same idea applies to vegan ingredients as she describes).
Directions:
1. Start on the dough about 3 hours before you want to eat your rolls. Combine the warm water with the yeast. Stir well to dissolve. Add to a large mixing bowl. Stir in the melted shortening. Add in 1 cup of flour, sugar, pumpkin and salt. Using a hand mixer, beat on low until smooth. Fold in the remaining flour with a spoon - until it is barely sticky to touch. Roll into a ball - knead gently for a minute. Place the dough in a floured mixing bowl. Cover with a clean towel and place in a high warm spot. Let rise for about 2 hours.
2. Prepare the cinnamon pecan filling. Combing the sugar with the vegan butter. Stir in the pecans and spices. Mixture should be thick yet spreadable. If too thick, add in more vegan butter - or a splash of oil. Set aside.
*preheat oven to 400 degrees*
3. After the dough has risen for 2 hours, roll it out onto a clean well-floured surface with a rolling pin. Roll out very thin - about 1/3" thick. Spread the pecan mixture over the entire area of the dough. I had a nice 20" x 10" area (roughly). See my photos..
4. Roll the dough tightly and slice into 1 1/2 inch thick rolls. Place the rolls about 1/8" apart in a 9" cake pan - greased. Optional: add a few dots of vegan butter for extra moist roll tops.
5. Bake at 400 for 25-35 minutes - or until a toothpick comes out clean from center bun. Do not overcook. Allow rolls to cool and continue setting in the pan for at least 20 minutes before applying glaze.
6. To make glaze, combine all ingredients and beat until smooth with a hand mixer. Using a sifter, hand fold in the powdered sugar until you reach a thickness that you like. I added about 2 Tbsp powdered sugar. You can also add in another sprinkle of ginger for a more intense glaze. Pour over rolls. Chill leftovers.
Serve and enjoy!!
Wednesday, October 19, 2011
Persimmon, "Food of the Gods"
Good Morning! I hope you all are having a wonderful week so far. I know that this month has flown by for most of you and I really cant believe that November is almost here! If you know one thing about me it is that I love fruit! I look forward to Spring and Summer because of the delicious varieties of fruit that these seasons bring. Once the weather becomes cooler, fruits of all kind become more expensive and less tasty. I usually turn to frozen fruit as this is a way to still have strawberries, blueberries and mango. However, there are two fruits that are dear to me and I can only get them once Fall/Winter arrives. I am going to divide my post into two, so that you can get a whole post devoted to my loves. When I am in the grocery store and see Persimmons on the shelves I smile. This fruit I tried for the first time last year. When I had my first persimmon last November I thought that I had died and gone to heaven. How in the world did I go all these years without tasting this wonderful gem. I want to make sure this fruit doesn't go un-noticed by you so I want to tell you all about it here and now!
Those settlers found persimmons inedible until the Native Americans told them the fruit would not be ready to eat until the first frost. The settlers assumed this meant the frost was necessary to improve the taste, but the natives meant the fruit should be left on the tree well into October when it was ripe enough to eat.
The persimmon native to North America is Diospyros virginiana that the Algonquin Indians called putchamin, pasiminan, or pessamin, depending on the dialect of the tribe. This persimmon was small, seedy and had an unpleasant taste when eaten before it was ripe. This astringent quality is caused by tannin present in the fruit when it is not completely ripe. Diospyros virginiana was quite different from the persimmons we see in the markets today. It was the size of a grape and had to be left on the tree into the winter.
Growing wild, it varied in quality from tree to tree. Hernando de Soto and his conquistadors found the Native Americans eating bread made from what they called "prunes." The loaves they were fed were formed from dried persimmons.
The settlers of Jamestown described persimmons as "very sweet and pleasant to the taste, and yields on distillation, after fermentation, a quality of spirits." When Captain John Smith was not busy with Pocahontas, he is quoted as saying, "If it be not ripe it will drawe a mans mouth awrie with much torment; but when it is ripe, it is as delicious as an Apricock."
When Commodore Matthew Perry opened Japan to the West in 1855 he changed the persimmon scene forever. One little known sidelight of his journey was the return to the United States with persimmon trees that were planted in Washington, D.C.
Any Greek will tell you that diospyros means "food of the gods." What he may not tell you is that diospyros is also the botanical name for persimmon. In Japan, where the persimmon is very popular, the word you will hear for this fruit is kaki. A botanist in this country will use the phrase Diospyros kaki when he is speaking about the Japanese persimmon.
The Japanese persimmon that has become the dominant variety sold in the United States did not originate in Japan. It is a native of China but was introduced to Japan at an early date and has become the national fruit and one of the traditional foods for the Japanese New Year. Sometime in the mid 1800s the first persimmon cultivar arrived in California. A sub-tropical plant, the persimmon grows well California and the Southeastern United States.
There are hundreds of varieties of persimmon, but two types are commercially available. The Hachiya dominates with about 90% of the market. It is an astringent fruit, bright orange in color, and shaped like a large, slightly elongated tomato that almost comes to a point at the bottom. Hachiyas must be fully ripe to be enjoyed. Fully ripe means a mushy, intense orange, jelly-like texture that is a turnoff for many people. The taste is compared to that of an overly sweet apricot with a smooth, slippery texture.
The Fuyu, also bright orange in color, is a non-astringent variety slowly gaining in popularity. It is eaten when firm, just like an apple, shiny skin and all. You can recognize a Fuyu by its squat shape and flat bottom, close to the appearance of a medium-sized tomato.
NUTRITION: Comparing the nutritional data for both the Fuyu and the Hachiya, also known as native persimmons, is challenging because the Hachiya has not been tested as extensively as the Fuyu.
The firm, crunchy Fuyu contains 118 calories with 31 grams carbohydrates compared to the 32 calories and 8 grams carbohydrates contained in the Hachiya. While there are no fiber figures available on the USDA National Nutritient Database for the Hachiya, the Fuyu can boast 6 grams.
The two varieties seem to be nutritional opposites with some of the data. One example cites the Hachiya with 16.5 mg of Vitamin C, while the Fuyu contains 12.6 mg. Another opposite is the potassium content of the Fuyu with 270 mg, while the Hachiya contains only 78 mg. Though calcium is not one of the fruit's strong points, the Fuyu contains 13 mg and the Hachiya has only 7 mg. On the protein scale, Fuyus contain just under 1 gram compared to .20 grams for the Hachiya.
Fuyu persimmons contain a whopping 2733 IU of Vitamin A and 425 mcg of beta carotene. Unfortunately, there are no Vitamin A figures available for the Hachiya. However, if color is any indication of the presence of beta carotene, the Hachiya's bright orange color would indicate its availability. Other antioxidant values in the Fuyu feature 2431 mcg of cryptoxanthin beta, 267 mcg of lycopene, and 1401 mg of lutein and zeaxanthin. No antioxidant values are available for the Hachiya.
The Fuyu contains a good profile of B vitamins, while figures for the B vitamins are unavailable for the Hachiya.
SHOPPING: Some persimmons will begin to appear in the markets in late September, but November and December are when they're most plentiful. In some areas availability may even stretch into January.
Because the Hachiya variety is so delicate in its ripe state, it is picked and shipped to market while still hard and unripe. A persimmon whose color is bright orange all over will ripen more successfully than those with yellow patches, which indicate they were picked before maturity. Some markets will have ripe ones on hand. We prefer to purchase our persimmons quite firm in order to monitor their ripening carefully. Allow them to ripen at room temperature, a process that may take up to a week to reach a completely soft state. Patience pays off, providing a fruit with unmatchable sweetness that some liken to ambrosia.
Fuyu persimmons should be purchased when very firm. Enjoy them as they are, crunchy and sweet, or allow them to soften a bit at room temperature. There are several varieties of Fuyu, some have sizable black seeds inside while others are seedless. The especially tasty Gosho variety with its reddish orange color and black seeds seems to turn up at farmers' markets.
STORAGE: Once ripe, Hachiya persimmons don't keep well. They should be eaten right away or refrigerated for no more than a day or two. If you're waiting for several persimmons to ripen at once to make that seasonal favorite, persimmon pudding, you'll discover persimmons have a mind of their own, each one choosing a different time to ripen. Simply spoon out the flesh of each persimmon as it ripens, and store it in the freezer in an airtight container until you have the required amount.
Lengthen the short persimmon season by storing firm Hachiyas up to one month in the refrigerator before setting them out at room temperature to ripen. To enjoy them out of season, freeze them for six months before ripening.
DRYING: Ripe persimmons can be sliced, peeled or unpeeled, and oven-dried or dried in a dehydrator. Unripe, firm Hachiyas can be peeled and dried whole, a process that helps them to lose all their astringency and develop a sweet, softened texture.
RAW: To enjoy the best of flavor, eat both varieties of persimmons fresh as soon as they are ripe. Their flavors are sweet, rich, and satisfying. Cut them into quarters and serve them for breakfast.
The Fuyu variety can be diced and added to fruit or vegetable salads.
Hachiyas do well in the blender with some soy milk or soft silken tofu and a dash of cinnamon to make a delicious smoothie.
BAKED: Ripe Hachiya persimmons add rich flavor and moistness to baked cakes, cookies, muffins, quick breads, and steamed puddings.
Add mashed Hachiyas to pancake or waffle batter.
Unlike the Fuju persimmon, the Hachiya persimmon needs to ripen until it's almost like a soft sack of pulpy juice. Even those who think they don't like this squishy fruit are prone to like it in this nut bread recipe. Makes 2 large loaves, or 4 small.
Ingredients:
1 1/4 c. mashed persimmon
1/4 c. frozen orange juice concentrate
2 eggs
1 tsp. vanilla
1/4 c. melted butter
1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c. sugar
1 c. nuts
1 c. golden raisins
1 c. chocolate chips
Prepare the persimmon pulp, removing skin and seeds.
Note: Later in the season when cranberries are available, you can add 2 cups (480 ml) of fresh cranberries, pulse chopped in the food processor. Add these shortly before serving to avoid loss of flavor.
Have a wonderful day!
Persimmon, "Food of the Gods"
If you bite into a piece of fruit that looks like an orange tomato and your lips pucker because of the bitter taste, you may be chewing on an unripe persimmon. Your reaction would be similar to that of the early settlers of North America.
If you bite into a piece of fruit that looks like an orange tomato and your lips pucker because of the bitter taste, you may be chewing on an unripe persimmon. Your reaction would be similar to that of the early settlers of North America.
Those settlers found persimmons inedible until the Native Americans told them the fruit would not be ready to eat until the first frost. The settlers assumed this meant the frost was necessary to improve the taste, but the natives meant the fruit should be left on the tree well into October when it was ripe enough to eat.
The persimmon native to North America is Diospyros virginiana that the Algonquin Indians called putchamin, pasiminan, or pessamin, depending on the dialect of the tribe. This persimmon was small, seedy and had an unpleasant taste when eaten before it was ripe. This astringent quality is caused by tannin present in the fruit when it is not completely ripe. Diospyros virginiana was quite different from the persimmons we see in the markets today. It was the size of a grape and had to be left on the tree into the winter.
Growing wild, it varied in quality from tree to tree. Hernando de Soto and his conquistadors found the Native Americans eating bread made from what they called "prunes." The loaves they were fed were formed from dried persimmons.
The settlers of Jamestown described persimmons as "very sweet and pleasant to the taste, and yields on distillation, after fermentation, a quality of spirits." When Captain John Smith was not busy with Pocahontas, he is quoted as saying, "If it be not ripe it will drawe a mans mouth awrie with much torment; but when it is ripe, it is as delicious as an Apricock."
When Commodore Matthew Perry opened Japan to the West in 1855 he changed the persimmon scene forever. One little known sidelight of his journey was the return to the United States with persimmon trees that were planted in Washington, D.C.
Any Greek will tell you that diospyros means "food of the gods." What he may not tell you is that diospyros is also the botanical name for persimmon. In Japan, where the persimmon is very popular, the word you will hear for this fruit is kaki. A botanist in this country will use the phrase Diospyros kaki when he is speaking about the Japanese persimmon.
The Japanese persimmon that has become the dominant variety sold in the United States did not originate in Japan. It is a native of China but was introduced to Japan at an early date and has become the national fruit and one of the traditional foods for the Japanese New Year. Sometime in the mid 1800s the first persimmon cultivar arrived in California. A sub-tropical plant, the persimmon grows well California and the Southeastern United States.
There are hundreds of varieties of persimmon, but two types are commercially available. The Hachiya dominates with about 90% of the market. It is an astringent fruit, bright orange in color, and shaped like a large, slightly elongated tomato that almost comes to a point at the bottom. Hachiyas must be fully ripe to be enjoyed. Fully ripe means a mushy, intense orange, jelly-like texture that is a turnoff for many people. The taste is compared to that of an overly sweet apricot with a smooth, slippery texture.
The Fuyu, also bright orange in color, is a non-astringent variety slowly gaining in popularity. It is eaten when firm, just like an apple, shiny skin and all. You can recognize a Fuyu by its squat shape and flat bottom, close to the appearance of a medium-sized tomato.
NUTRITION: Comparing the nutritional data for both the Fuyu and the Hachiya, also known as native persimmons, is challenging because the Hachiya has not been tested as extensively as the Fuyu.
The firm, crunchy Fuyu contains 118 calories with 31 grams carbohydrates compared to the 32 calories and 8 grams carbohydrates contained in the Hachiya. While there are no fiber figures available on the USDA National Nutritient Database for the Hachiya, the Fuyu can boast 6 grams.
The two varieties seem to be nutritional opposites with some of the data. One example cites the Hachiya with 16.5 mg of Vitamin C, while the Fuyu contains 12.6 mg. Another opposite is the potassium content of the Fuyu with 270 mg, while the Hachiya contains only 78 mg. Though calcium is not one of the fruit's strong points, the Fuyu contains 13 mg and the Hachiya has only 7 mg. On the protein scale, Fuyus contain just under 1 gram compared to .20 grams for the Hachiya.
Fuyu persimmons contain a whopping 2733 IU of Vitamin A and 425 mcg of beta carotene. Unfortunately, there are no Vitamin A figures available for the Hachiya. However, if color is any indication of the presence of beta carotene, the Hachiya's bright orange color would indicate its availability. Other antioxidant values in the Fuyu feature 2431 mcg of cryptoxanthin beta, 267 mcg of lycopene, and 1401 mg of lutein and zeaxanthin. No antioxidant values are available for the Hachiya.
The Fuyu contains a good profile of B vitamins, while figures for the B vitamins are unavailable for the Hachiya.
SHOPPING: Some persimmons will begin to appear in the markets in late September, but November and December are when they're most plentiful. In some areas availability may even stretch into January.
Because the Hachiya variety is so delicate in its ripe state, it is picked and shipped to market while still hard and unripe. A persimmon whose color is bright orange all over will ripen more successfully than those with yellow patches, which indicate they were picked before maturity. Some markets will have ripe ones on hand. We prefer to purchase our persimmons quite firm in order to monitor their ripening carefully. Allow them to ripen at room temperature, a process that may take up to a week to reach a completely soft state. Patience pays off, providing a fruit with unmatchable sweetness that some liken to ambrosia.
Fuyu persimmons should be purchased when very firm. Enjoy them as they are, crunchy and sweet, or allow them to soften a bit at room temperature. There are several varieties of Fuyu, some have sizable black seeds inside while others are seedless. The especially tasty Gosho variety with its reddish orange color and black seeds seems to turn up at farmers' markets.
STORAGE: Once ripe, Hachiya persimmons don't keep well. They should be eaten right away or refrigerated for no more than a day or two. If you're waiting for several persimmons to ripen at once to make that seasonal favorite, persimmon pudding, you'll discover persimmons have a mind of their own, each one choosing a different time to ripen. Simply spoon out the flesh of each persimmon as it ripens, and store it in the freezer in an airtight container until you have the required amount.
Lengthen the short persimmon season by storing firm Hachiyas up to one month in the refrigerator before setting them out at room temperature to ripen. To enjoy them out of season, freeze them for six months before ripening.
DRYING: Ripe persimmons can be sliced, peeled or unpeeled, and oven-dried or dried in a dehydrator. Unripe, firm Hachiyas can be peeled and dried whole, a process that helps them to lose all their astringency and develop a sweet, softened texture.
RAW: To enjoy the best of flavor, eat both varieties of persimmons fresh as soon as they are ripe. Their flavors are sweet, rich, and satisfying. Cut them into quarters and serve them for breakfast.
The Fuyu variety can be diced and added to fruit or vegetable salads.
Hachiyas do well in the blender with some soy milk or soft silken tofu and a dash of cinnamon to make a delicious smoothie.
BAKED: Ripe Hachiya persimmons add rich flavor and moistness to baked cakes, cookies, muffins, quick breads, and steamed puddings.
Add mashed Hachiyas to pancake or waffle batter.
Unlike the Fuju persimmon, the Hachiya persimmon needs to ripen until it's almost like a soft sack of pulpy juice. Even those who think they don't like this squishy fruit are prone to like it in this nut bread recipe. Makes 2 large loaves, or 4 small.
Ingredients:
1 1/4 c. mashed persimmon
1/4 c. frozen orange juice concentrate
2 eggs
1 tsp. vanilla
1/4 c. melted butter
1 c. flour
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
1 c. sugar
1 c. nuts
1 c. golden raisins
1 c. chocolate chips
Prepare the persimmon pulp, removing skin and seeds.
Put in bowl: 1 1/4 c. mashed persimmon.
Also, let thaw and add to pulp: 1/4 c. frozen orange juice concentrate. To the pulp and orange concentrate in a bowl, add: 2 eggs, 1 tsp. vanilla.
Stir in: 1/4 c. melted butter (smart balance light is preferred)
Stir in: 1/4 c. melted butter (smart balance light is preferred)
In large bowl: mix dry ingredients together separately: 1 c. flour, 1/2 tsp. salt, 1 tsp. cinnamon 1 tsp. baking soda 1 c. sugar, 1 c. nuts, 1 c. golden raisins, 1 c. chocolate chips
Last: add the persimmon mix to the dry ingredients, mixing just till blended. Pour into well-buttered, floured pans, lined with wax paper on bottom. Use 4 small loaf pans, or 2 large pans.
Bake at 350 degrees for 45-55 minutes for large loaves, or 30-35 min. For smaller loaves, until browned and "set" (not squishy in the middle). Let rest an hour or so before removing; it will be easier once the bread firms up a bit.
This unique fruit combination is one of the sugarplums of the autumn season. It's so rich in colors and flavors, you can serve it often as a meal accompaniment throughout the holidays. Here is one more recipe for you! Sorry no picture.
PERSIMMON FRUIT CONFETTI
Yield: 8 to 10 servings
30 dates, pitted and chopped
1 pound (453g) red flame grapes, cut in half
2 cups (480 ml) black raisins
2 large sweet apples, cored and chopped
3 large Fuyu persimmons, diced
1 cup (240 ml) pecans, toasted and chopped
2/3 cup (180 ml) toasted pine nuts
Combine all the ingredients in a large, attractive serving bowl and toss to distribute evenly. This fruit dish can be made several hours ahead.
PERSIMMON FRUIT CONFETTI
Yield: 8 to 10 servings
30 dates, pitted and chopped
1 pound (453g) red flame grapes, cut in half
2 cups (480 ml) black raisins
2 large sweet apples, cored and chopped
3 large Fuyu persimmons, diced
1 cup (240 ml) pecans, toasted and chopped
2/3 cup (180 ml) toasted pine nuts
Combine all the ingredients in a large, attractive serving bowl and toss to distribute evenly. This fruit dish can be made several hours ahead.
Note: Later in the season when cranberries are available, you can add 2 cups (480 ml) of fresh cranberries, pulse chopped in the food processor. Add these shortly before serving to avoid loss of flavor.
Have a wonderful day!
-Heather
Tuesday, October 18, 2011
Comfort Food, My Way!
Hey there! Boy do I have a treat for you! When the weather gets cooler you don't want fresh fruits and salads as much. I am already thinking ahead for you guys and wanted to put this recipe up for ya! Kimberly, this is what you want to make! Meeka, you will love this as well. Who am I kidding!?! You will all love this one! Lets just get right to it, shall we? Ready for your old favorite but that goes along with your new lifestyle? LASAGNA, but my way ;)
1 26 oz jar of your favorite pasta sauce (I like marinara sauce, Newman's Own brand buy the LOW SODIUM if you can).
1 small container of fat free cottage cheese
1 large eggplant
No-Noodle Vegetable Lasagna
1 26 oz jar of your favorite pasta sauce (I like marinara sauce, Newman's Own brand buy the LOW SODIUM if you can).
1 small container of fat free cottage cheese
1 large eggplant
1 onion (red or yellow)
1 clove of garlic or garlic powder (not garlic salt!)
chopped fresh basil (or just use dried Italian or basil if that is what you have)
3 summer squash (zucchini and yellow squash works great)
1 pound of slices mushrooms
bag of baby spinach
3 summer squash (zucchini and yellow squash works great)
1 pound of slices mushrooms
bag of baby spinach
1 cube of tofu slice or bocca burger or morning star farms "beef" grounds (you can get this in the freezer section) If you just have to have real meat go with ground 99% fat free ground turkey. If you do decide to go with the ground turkey you have to cook it first. Brown it and set it to the side.
Directions:
Basically you are going to layer your pan the same way that you normally would. First I spoon out some of the marinara sauce and spread the bottom of the pan a little. Then I slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant (more fiber!).
This is what the pan will look like when you have your first layer! After you have your first layer of squash and zucchini down, spoon out and layer the cottage cheese and place the chopped garlic, onion, mushrooms, herbs and some of the fresh spinach.
After that is placed then layer your tofu, ground turkey OR bocca grounds.
Then you do the process all over again until you fill the pan. Yes, it is just that easy! I always have a empty jar of marinara at the end and I put a tiny bit of water in the jar, put the lid on top and then swish it around to get all the marinara out. Pour the last bit of the marinara on top and your done! I pre heat the oven for 350 degrees and let it bake about 40-45 minutes.
Here is the lovely finished product!!! Now, I did sprinkle a tiny bit of cheddar on the top of this batch. You can too but honestly when I ate it I thought "I cant even taste the cheese." I would just leave it off if I were you. If you got a low sodium maranara sauce then you may want to lightly salt yours. Try your best to use no salt in your cooking and after you get it to your plate than use it. Some have a habit of using salt just for the heck of it and this will cut down on your intake!
You can bake two pans if you are making this for guests and have your food for the week already! I love making this dish because it never gets old. You can pair it with a simple side salad or even some fresh garlic bread if you are having friends or family over and you want to have something to really fill them up! I am telling you guys, this is a winner! When it gets to be winter time, you will be thanking me for this one!
Enjoy!
-Heather
Monday, October 17, 2011
A New Turn in the South: Southern Flavors Reinvented for Your Kitchen
I am not sure if you remember last year when I was making some of Chef Hugh Acheson's creations in my own kitchen. I blogged about my experiences and my success with his recipes. Some of my favorite dishes to make for family gatherings and pot lucks came from this experience and now you too can have your own recipe to make at home, for your friends and families. I got a ton of comments and e-mails begging me for the recipes. I couldn't actually blog about them because I was taste testing for his now on the market (tomorrow) cook book. It is official, the book is here and now you can have your very own copy. I can attest, it will be worth every penny! I love the photos and drawings in this book as well as the recipes that I find myself going back to time and time again. I will say this, I doubt there will be a compliant if you make any of these dishes for anyone. If if you are looking for Southern dishes with a twist, real conversation pieces or just gorgeous food, this is the cook book for you.
Hugh Acheson is the chef/partner of Five & Ten, The National, Gosford Wine, and Empire State South. Born and raised in Ottawa, Canada Acheson started cooking at a young age and decided to make it his career. At age 15, he began working in restaurants after school and learning as much as possible. Today, Acheson's experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa as well as in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant. Taking these experiences, Acheson developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000. Since 2000, Acheson has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino, The National in 2007 with fellow chef Peter Dale and his Atlanta based restaurant Empire State South in 2010. Acheson's fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from StarChefs.com. Chef Mario Batali chose Acheson as one of the 100 contemporary chefs in Phaidon Press' Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs. In addition to running three restaurants and a wine shop, Acheson is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall of 2011.
Pre-Order Hugh’s Cookbook A New Turn in the South: Southern Flavors Reinvented for Your Kitchen.
Available October 18th.
Food that makes you feel good and smells even better. I swear, you will be going back for more! Here's what some of the book looks like if you need a nudge!
All in all a fantastic book I can garentee that you will love it! Please go to:
www.amazon.com
to buy the book and if you would like a signed copy please go to
www.hughacheson.com.
Let me know what you think!
-Heather
Monday, October 10, 2011
Best Pom Pumpkin Pie Ever!!!
Easy Vegan Pumpkin Pie Recipe. A vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie. Scroll down for more vegan pumpkin pie recipes.
Ingredients:
- 3/4 pound silken (soft) tofu
- 1 16 ounce can pumpkin puree
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup oil
- 1 tsp vanilla
- 1 cup brown sugar
- 1 1/2 tbsp molasses
- 1 pre-made pie crust
- one pomegranate
Preparation:
Pre-heat oven to 350 degrees.
Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.
Bake for one hour.
Then take the seeds from a pomegranate and sprinkle on top! Oh so pretty!!!!
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
Enjoy!
-Heather
Sunday, October 2, 2011
Nut Butters From Heaven.
This just so happens to be one of my favorite nut butter companies. I have seen these butters all over the place and knew that it was time for me to see what all the fuss was about. I contacted the company and so they sent me over some amazing samples. I swear...I will never go back to Smuckers. Nope.
Are you ready to start the day with a review? Well get ready because I just may be introducing you to your new love...
www.artisanafoods.com
Taste – Simply put, they taste the best
Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.
Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer
Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.
Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by the CCOF)
Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.
Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.
Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.
Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
*Non-animal proteins and enzymes
*Vitamins and Minerals
*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
*Fiber
... All in products more readily digestible than whole nuts...making them truly whole foods.
PEANUT, GLUTEN, and DAIRY FREE
Kosher – All of our products are KSA Kosher certified.
Storage – None of our products need to be refrigerated
Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.
Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer
Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.
Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by the CCOF)
Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.
Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.
Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.
Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
*Non-animal proteins and enzymes
*Vitamins and Minerals
*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
*Fiber
... All in products more readily digestible than whole nuts...making them truly whole foods.
PEANUT, GLUTEN, and DAIRY FREE
Kosher – All of our products are KSA Kosher certified.
Storage – None of our products need to be refrigerated
I got in the mail all the babies and a large jar of the pecan butter and coconut butter. OMG, go get the pecan butter, it's my fave. I got a sample of all the butters in little packs. So easy for me to grab one and go. I loved all the flavors and now that I have tried them all I know which ones will be in my cabinet forever! I seriously was just sitting at home thinking about almond and walnut butter. I have never in my life tasted anything so darn good!!! The Pecan Butter is the best tasting spread ever. I had it on my oatmeal this morning and it was to die for. I catch myself all day dipping my finger into the jar!
The Cacao Bliss is my third favorite and I think that this would just about taste good any anything. I would love to make some peanut butter cookies with this jar! Yum!
Artisana- The Art of Healthy Food
Creating unique, delicious, healthy, gourmet food is a work of passion for us, blending together nuts and seeds like the vibrant colors of an artist's palette. Handmade with care, our organic foods are crafted using a temperature controlled process that preserves the life-essential fatty acids, proteins, vitamins, and enzymes.
What makes our Nut Butters so special?
Taste - Simply put, they are amazingly delicious.
Unique variety- In addition to our superior Almond Butter and Tahini, we offer unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related Cacao Bliss, as well as our Extra Virgin Pure Coconut Oil.
Fresh - We hand select only the finest new harvest nuts, seeds and coconut for our butters. Our almonds and walnuts are the best California has to offer.
Quality - All of our nut and seed butters are hand crafted in small batches in Oakland, CA with careful attention to detail using strict food safety protocols.
Organic - We only use 100% certified organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by QAI)
Pure - We don't add any extra ingredients. No oil, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.
Raw - Our raw products are made into puree with a temperature controlled process.
This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Powerful - Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy. Healthy - Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
- Non-animal proteins and enzymes
- Vitamins and Minerals
- Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
- Fiber in all products more readily digestible than whole nuts...making them truly whole foods.
- Certified Kosher (KSA)
From the taste to the organization it is a 10! I am in love with these butters and I know that you will be too if you try them out. Please go on-line or a local store that carries these fantastic products and try them out for your self. You wont be sorry you did!
Jaisan you really are the best for sending me these jars of goodness. You totally made my whole year! Thank you Thank you Thank you!!!
Please Please Please if you are in the market for the best raw butters ever visit them at :
Thanks so much for allowing me to try the best nut butters around!
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