Hearty Black Bean Soup

So, it's March, and in Northern Michigan, that means it's still only about 20 degrees out!  I'm longing for some delicious "spring food", but alas, here I am, cooking food that should only be consumed in the depths of winter.  Good thing this tastes so amazing, that I have forgotten about my spring-time longings, and am completely content to be sitting here (next to my heater) eating this wonderfully tasty, warm and filling bowl of soup.  (And if we're being honest, I'd admit that I actually had two bowls!)  Did I mention how easy this was to make?  Well pay attention to this...it's a one pot meal, no mess, no hassle, no worries!  Did I also mention that my lovely sister, Danielle came up with the recipe for this little beauty?  We all have her to thank for this wonderful creation...so if you see her walking down the street, or in the grocery store (which is much more likely), give her a big hug and tell her how much you love this!

In a large pot combine:

1 carton of Imagine Bistro Cuban Black Bean Bisque (4 c total)
1 carton of Imagine Bistro Fire Roasted Tomato Bisque (4 c total)
3 c. vegetable broth (go ahead and use 4 c if you got a quart container and don't want 1 lonely cup just chilling in your fridge)
3 c. black beans (I cook my own beans, so they're measured differently than canned ones.  If you're using canned, rinse 2 cans of black beans and throw them in!)
1 c plain coconut yogurt (or unsweetened almond milk OR vegan sour cream)...I only had the yogurt on hand, and thought the added probiotics would be nice.
1 1/2 c. chopped, frozen tri-colored bell peppers
2 c. chopped, frozen zucchini (you can use fresh for the veggies if you'd like, but I had prepared a bunch of peppers and zucchini from the farmers market this fall, for instances like this when I don't feel like chopping and washing!)
3 T. taco seasoning
6 T. nutritional yeast
1 t. sea salt
1 T. garlic powder
1 t. lemon juice

I cooked mine low enough so that it didn't boil, so as not to kill the probiotic.  It takes a little longer to cook, but I had time.  If you're not using the yogurt, or you just don't care about the live active cultures it contains, boil until the peppers and zucchini are ready to eat and have absorbed the flavors.  Done!  You can eat it just like this, OR here are some topping ideas:

chopped cilantro
chopped tomatoes
chopped avocado
chopped green onions
sprinkle of nutritional yeast
sprinkled with Daiya Cheddar Shreds (these are amazing!)
a dollop of vegan sour cream
a dollop of veganaise mayonnaise (highly recommended!)
crunched up tortilla chips
served in a bread bowl

With the same pot of soup, you could possibly have a different tasting bowl of this soup every time, just by changing up the toppings!

*Note:  For all of you out there who detest peppers (like my dear Brother) you can definitely get away with skipping the peppers and adding the same amount of chopped onions...AND if you don't like onions, then you can certainly just skip them all together!

Coconut Yogurt

While this might not be the most attractive picture I could have taken of this, the benefits of this beauty are enough to attract me to make it over and over again!  (Was that cheesy?  I'm thinking, yes!)  Moving on...I love coconut everything, and when you add the benefits of fermentation, simplicity, and saving money, this is a no-brainer!  This recipe starts with homemade coconut milk which I will list below (super duper easy), because I don't like all of the fillers and unhealthy things that are in canned food (plus it tastes better!)

Coconut Milk:

2 8 oz bags of shredded unsweetened coconut
8 c of hot water

Soak the coconut in the water for 1-2 hrs, then put everything into a blender. 

*When I make the milk strictly for yogurt, I don't add anything to it, however, if I'm making it for the kids to drink, I will add 6 T. agave or coconut palm sugar, 1 t. vanilla, and a pinch of Pink Himalayan Sea Salt...you'll think you died and went to heaven...it's like dessert in a glass!

Anyways, back to the milk.  Blend everything really well.  I have a Vitamix, so this only takes 1-2 minutes, but when I make it in a regular blender, it takes just a minute or two longer.

Strain the milk into a large pot.  I've used anything from a nut milk bag (preferred) to a tee shirt (clean of course!)  Squeeze every blessed drop of milk you can from the pulp.  Once the pulp is dry...DON'T throw it away...we'll talk about that later.

Put the pot onto the stove and heat gently until it just begins to boil, then remove.  This will kill any bacteria that may be in the milk that would ruin the fermentation process, or make you really sick! 

Mix in 2 T. Guar Gum with a whisk.  Things will get lumpy, don't worry...we'll take care of that later.

Now whisk in 6 T. coconut palm sugar or agave.

Cool down to room temp.

At this point, if this is the first time making it, you can add 1 capsule of a good probiotic (obviously opening it up and sprinkling it in, then mixing it...I use Garden of Life...they are incredible!)  But if you don't already have a probiotic in your home, you can also use 1/2 c. of unsweetened coconut (or soy if you want) yogurt, and mix thoroughly.  Now, if you have left over yogurt from a previous batch, (I always save 1/2 c of mine so I can just mix that in), then you can mix that in right here.

*Make sure that the milk cools down to room temp first, or it will kill the live bacteria that you need to ferment your yogurt.

Once everything is mixed together, place in a glass container (I use mason jars) and place in a towel-lined crock pot.  Set to warm and cover.

*Important note:  make sure that the containers you put them in are sterile, and that all your utensils you use are also sterile.

Now all you have to do is wait.  I recommend doing this over night, as the yogurt does not like to be disturbed while it's fermenting, and if you're anything like me...I'm "a checker"...I'd keep pulling it out and checking it to see if it's ready!  Leave it for a good 12 hrs.

Taste it...is it sour?  I like mine pretty sour, so I'll generally leave it out for about 5 more hrs on the counter before the next step.

*Note:  it may look a little brownish tinted, and it may be separated...that's normal, don't worry.  If it has somehow grown mold or is a purpleish tint...don't eat it!

Last step!  Throw it all back into the blender and blend until the clumps of guar gum are gone!  Done!  Seems like a lot of steps and a lot of work, but it's really not, and it's really really satisfying to be able to make something that's amazingly healthy for your family, and a lot cheaper!  You'll get about 4 pts of yogurt! (Which is perfect for us, because we eat it just about every day!)

**Note:  I buy my coconut by the case off of Amazon, and I also get the guar gum from Amazon in bulk...this is why it's so cheap to make for me.  I would recommend doing a trial run and just buying the ingredients from your health food first.  Then if you think you'll do this on a regular basis, look into cheaper ways of doing it.

**Now for the coconut pulp that has been left over, turn it into coconut flour!  Spread it out on a sheet pan and put it in the oven at 200 until it's completely dried out...you'll have to occasionally stir it up.  This will take a few hours.  When it's done, throw it in a food processor for about 5 minutes...done!  I've made some pretty delicious cookies with this flour!!  And the best thing is, nothing is wasted!

Mango Pineapple (Avocado) Frozen Yogurt

I am pretty sure I have died and gone to heaven!  Smooth, sweet, creamy, healthy, guilt-free...how many different desserts can you actually say that about?!  This little beauty is loaded with great digestive enzymes, probiotics, and healthy fats...so get your blenders ready, you're going to laugh at how simple this is!  Your kids will beg you for this every day (mine do) and I use it as a bribe to get them to eat extra veggies! (Suckers don't even know that their "dessert" is actually so healthy, I could give it to them as a main course!)  I won't tell your kids if you don't tell mine!!  Ok, here we go!

In a blender combine:

1 c. coconut yogurt (mine is homemade, so I know there are live, active bacteria in it...these are amazing for your digestive system/immune system!)  The SO Delicious brand is a super alternative!
1 c. chopped pineapple (pineapple is loaded with great digestive enzymes...bonus!)
1 c. pineapple juice
1/2 avocado (mine was really ripe...this is necessary for a super creamy texture...you'll seriously think you're eating ice cream!)
24 oz of frozen mango (I used 2 12 oz bags...the more you use, the more "frozen" it will be...so if you don't have quite that much, you'll get a runnier texture)

Throw everything into the blender and mix until you have a velvety smooth texture. 

*Note:  I have a Vitamix, there is a "tamper" used to keep pushing all the stuff into the blades.  If you have a regular blender (I've done it in one of these too)...it just takes a little more stopping and mixing everything to get it going.  You'll think it will never be able to handle it, but all of a sudden it'll come together and be perfect!

*Here's another note:  I've also put spinach in this too...it makes it a really fun green color, but doesn't affect the flavor!

Top with chia seeds and raw shredded coconut (as pictured), or with bananas, pineapple tidbits, and fresh berries!

Paleo Power Bar Brownies

Well it's been almost a full year since my last blog post...sorry about that...I guess having 3 children, and homeschooling makes you a little busy!  Now, a lot of you might be wondering what the deal is with the "Paleo" part of the title...did she give up veganism, and go completely the other way?!  Worry not, I didn't...however, there are a lot of things I see about this way of eating that can be beneficial, such as eliminating grains and just getting back to the basics with eating.  My dearest cousins are hardcore Paleo people, and after chatting with them, we've found that although our diets are about as opposite as you can get...there are somethings that we can both enjoy!  This bar was designed as an energy bar, because I needed a boost before working out, however, after tasting them, I decided that they could also double as a delicious dessert with a little warming up (and teensy drizzle of caramel!)  No baking required, and loaded with protein, you can definitely forgive yourself for grabbing that second one! (or third)

You'll definitely need a large food processor!

Throw all these ingredients in the food processor:

1 c. powdered hemp seeds
1 c. raw almonds
1 c. raw shredded coconut
1 c. raw walnuts
3 c. banana chips (unsweetened)

Pulse until all ingredients resemble a mealy flour.

Add:

1/2 c. chia seeds
1/4 t. sea salt
1/4 c. cocoa
2 T. coconut oil

Again, pulse to combine.

With food processor running, drizzle in roughly 10 T. agave (I didn't really measure...and I made these purposely not super sweet because I anticipated drizzling caramel over them later!)...If you want them a little on the sweeter side, feel free to add more after you taste the "batter".

Now drop in 10 pitted Medjool Dates, with processor still running.

Add 2 heaping T. of Almond Butter

You may have to scrape the sides a few times to keep things moving.  You're going to end up with a heavy, wet batter that will give your food processor a run for the money!

Taste you batter...do you like it?  I was going for "like" and not "love" because I want to eat them within reason...you know, like one small portion a day, not 1 8x8 pan per day!  But I'll leave the rest up to you...want them sweeter?  Add more agave or dates...want them more chocolatey...add more cocoa powder, or cacao powder (I wish I had some cacao in my pantry...would've been better in my opinion!

Once you have the flavor where you want it, press them into an 8x8 pan for really thick brownies, or a 9x13 for thin ones.

Crush up 1 more cup of banana chips (I used a rolling pin), and press those into the top of your brownies...this adds a really nice texture, and also makes them look appealing!  If I had to do it over, I'd probably sprinkle the top with a little sea salt too, just to make the flavor pop a tad more!

There you have it!  Nice, healthy bars designed to give you long lasting energy, a great protein boost, and a helping of your healthy fats.  If you feel the desire to turn these into dessert, here's the caramel recipe I used...it's not my own recipe, but she makes some pretty incredible things!  Also, warming them up gives them more of a brownie feel...yum!!

Caramel:*

3/4 Cup Butter/ Earth Balance/  or Coconut Oil. 

1 1/4 Cup ” Brown Sugar”  (note: this can be Sucanat or Palm Sugar)

1/4 Cup Liquid Sweetener (Agave, Coconut Nectar, Brown Rice Syrup)

6 oz (half a can) of heavy Coconut Milk (or MimicCream )

1/2 Tsp Salt.

 

 Combine all of the Caramel ingredients in a heavy bottomed sauce pan and bring to a gentle boil. Using a candy thermometer keep track of the temperature. Remove the caramel from heat once it reaches 248 degrees.

*Caramel recipe taken from: http://realsustenance.com/gluten-free-samoa-cookies-graineggcornsoydairyrefined-sugar-free/

Cinnamon Oatmeal Tea Party Scones

Today I had a tea party with my two oldest girls who are currently 4 1/2 and almost 2.  It was a gorgeous day, and I thought, what better way to end our beautiful time outdoors, than with a little lesson in etiquette! (Of course you can't just teach etiquette to children simply through words...it needs to be acted out through something super fun!)  Tea parties are the perfect way to teach children to use their best manners (waiting until everyone is served to eat, taking small bites, not speaking with food in mouths, please and thank yous, asking to be excused before leaving the table and thanking the hostess for the invitation)...it's also a great way to teach the art of conversation...(asking questions, giving responses, waiting to be spoken to, AGAIN no food in the mouth when  you're speaking...conversation level voices...), but as you all know...you cannot have a proper tea party, without some delicious faux tea (in our case it was chocolate almond milk!), and a delightful something sweet to go with it!  Being that I'm not a huge fan of sugary treats, a scone seemed like a good option...and boy were these delicious!  My little tea party guests gobbled them up (using their very best manners...of course!)...and they had no idea that they were made with whole wheat, oatmeal, and walnuts!

Preheat your oven to 375

Mix all the dry ingredients together:

1 1/4 c. King Arthur's whole wheat flour
1/3 c. brown sugar (I definitely do not use actual brown sugar! I use the Ideal brand xylitol brown sugar)
1 t. baking powder
1/2 t. baking soda
1/2 t. sea salt
2 t. cinnamon

-With the back of a fork, cut in:

1/2 c. coconut oil (or vegan butter)

-until a uniform crumbled texture forms

-Mix in:

1 c. old fashioned oats
1 c. finely crushed walnuts

-Note: you could also throw in 1/3 c. of dried fruit such as cranberries, raisins, or dates

-Add slowly, while stirring gently:

1/3 c. unsweetened almond milk

-Mix until a ball forms that will stay together.  (You may have to add 1-2 T. more of the almond milk)

-Turn out onto a floured surface and press into a circle that's about 7" in diameter (roughly...it's not like this is geometry class!)

-Cut into 8 wedges and place on an ungreased cookie sheet

-If you'd like, sprinkle a little more of the xylitol sugar over the top, along with some cinnamon...this adds an extra touch of sweetness!

-Bake for 15-18 minutes or until the center of a wedge is slightly firm to the touch!

-Note:  if you're using these for a child's tea party, I cut each wedge into 4 or 5 wedges, so that they fit on those ridiculously tiny plates!  Enjoy! 

Orange Blueberry Poppyseed Muffin

I'm OBSESSED with giant muffins right now!  My mom had this giant muffin tin at her house that makes 6 huge muffins instead of 12, and I just HAD to try it!  We were having a friend come over to lunch, and my mom was making this amazing salad, so I suggested we have muffins to go along with it (knowing full well that that was my chance to use the giant muffin tin!!)  I came up with this recipe which is a spin off of a lemon poppy seed muffin...mom suggested the blueberries, and man is this an amazing combination!  Moist, sweet, heavy, with plump blueberries and a crunchy crumble on top, this muffin is exploding with flavor and texture...oh, and did I mention there's an incredible orange drizzle to go on top?  AND did I mention that it's extremely healthy and low fat AND low cal?  Your mouth will think you're eating dessert, but your body with think you're being super healthy! Win, win!!!  Here's my warning: once you try them, they are all you'll want to eat...so be careful!

Take 2 T. of ground flax seed and mix it with 6 T. of warm water.  Set aside until it becomes gooey (it'll be ready by the time you're ready to combine the wet and dry ingredients)

-Preheat your oven to 400

Whisk all the dry ingredients together to incorporate fully:

1 c. King Arthur's unbleached cake flour
1 c. King Arthur's whole wheat flour
1 t. baking soda
1t. baking powder
1/2 t. sea salt
1/2 c. xylitol sugar (I used the Ideal brand, which I was able to find at my grocery store.  The cool thing about it is, it's a natural sweetener, derived from certain fruits, and it's no cal!)
1 T. poppy seeds

Add:

1/4 c. unsweetened applesauce (I've actually done this with 1/4 c. coconut oil too, but the applesauce makes it lower in fat, if you're into watching that sort of thing!  And honestly, with the applesauce, you absolutely would NEVER guess this was a low fat muffin!)
3/4 c. unsweetened almond milk
1/2 c. real orange juice...no sugar added, not from concentrate (I used Simply Orange)
2 T. lemon or lime juice...doesn't really matter which
2 T. orange extract
Flax seed mixture from above

-mix everything together with a spoon until well incorporated...try not to over mix. 

Gently fold in:

1 c. fresh blueberries (or 1 c. thawed and drained frozen blueberries, keeping as much juice out of the mixture as possible.)

-Fill muffin tins until all the batter is used up.

The Crumble Topping:

1/2 c. King Arthurs whole wheat flour
1/4 c. Earth Balance Buttery Spread
1/2 c. Xylitol Sugar (the same kind as above)
1/4 c. crushed walnuts

-With the back of a fork, mix, pressing against the side of your bowl until a crumble forms

-Spoon 2 t. (heaping) over each muffin batter, fully covering each top

-Place tin in the oven on the center rack and set your timer for 11 minutes

The Orange Drizzle:

1 c. xylitol powdered sugar (not the same as above...it comes in the same packaging, but you need to get the one that says "confectionary" on it)
3 T. orange juice (the same oj you used from above)
1 T. lime juice (or lemon...doesn't make a huge enough difference)

-Once your timer goes off, bump the heat down to 375, and VERY GENTLY rotate the muffin tin so that the front muffins are now in the back...if you bump the muffin tin or move them roughly, they won't raise all the way, and they won't look as pretty! 

-Bake for another 11-13 minutes, or until an inserted toothpick comes out clean.

-Let muffins cool in the tin

-Right before serving, drizzle with a good helping of the Orange Drizzle and enjoy!!

-These muffins look like they have a lot of ingredients, but you will never EVER regret making them (unless you eat all 6 muffins in the same day!)...and they are very simple to make...it's not a fussy recipe at all!  I get RAVE reviews from everyone who has tried them, and you will too!!

Sweet and Spicy Chik'n Stir fry

So my mom introduced me to these awesome little vegan chik'n strips made by Morning Star...they're amazing!  Great flavor, great texture, and my kids LOVE them!  Tonight is the real test of their awesome-ness...I made this stir fry for my husband, and I'm not telling him that the chicken is really chik'n! (aka-not real!) When coming up with this recipe, my goal was to come up with an amazing Asian dish, that even the harshest critic (aka-my meat loving husband!) would approve of...and you know what?  I think we have a winner!!  Sweet, spicy, chewy, juicy and crunchy, this dish has it all...not to mention it's loaded with protein, veggies, fruit, and can be served over rice or noodles!  How could anyone argue with that...but more importantly, it tastes so amazing, I'm thinking about taking this recipe to the nearest Asian restaurant and showing them how things are done!

In a saute pan over medium heat combine:

2 T. coconut oil
1 package Morning Star Meal Starter Chik'n Strips (I found them in the freezer section at my local grocery store)
3 T. low sodium soy sauce
1 T. chili garlic sauce (found in the Asian section of the grocery store)
1 t. ground ginger
3 T. agave
1/4 t. garlic powder
1/2 lime squeezed over everything

-Stir everything together until the chik'n is evenly coated and let saute for 5-7 minutes...occasionally stirring.

-Increase the heat to med/high and add:

1 T. sesame seeds
1 T. agave
1 T. sesame oil

-Toss everything to recoat, and do this from time to time just to make sure things are done nice and evenly...do this for another 3-5 minutes, then add:

1 c. fresh cut pineapple chunks
1 c. broccoli
1/2 c. frozen peas

-Toss again, frequently until broccoli is tender
-Serve over brown rice, rice noodles, or in a lettuce wrap!

-Note: Top with Chow Mein noodles, cashew pieces, mung bean sprouts, fresh cilantro...pick one or choose all of them!

-Note:  grab some vegetable spring rolls and make up a batch of the Spicy Sushi (http://vegmomrecipes.blogspot.com/2010/12/spicy-sushi.html) for a real Asian-inspired meal!