Category Archives: Tasty Thursday

Fast & Easy Garlic Dill Pickled Green Tomatoes – #TastyThursday

PicklesThe last few #TastyThursday and #ScrumptiousSunday posts have been centered around unripened green tomatoes, and today I wanted to bring one last amazing recipe using what many people find useless.  How about some garlic dill pickled green tomatoes?   For some reason I find that some folks are intimidated by doing home pickling – when there’s really not much effort in it!   Home pickling is not only more tasty, but it’s incredibly cheap as well.  When it comes to picking anything – the only limits are the lack of imagination!

If you’re anything like me, your taste buds do backflips for pickled veggies!   The most tedious  aspect to any pickling process is waiting, but who says you have to wait?  This recipe (which you can use most anything other than green tomatoes) will give you ready to eat pickled green tomatoes in under an hour…or a few hours if you want them chilled.

  • 12-18 green tomatoes (about 3 lbs)
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons pickling salt
  • 4 heads fresh dill or 4 teaspoons dill seeds
  • 4 small cloves garlic
  • 4 pint size canning jars

Prepare canning jars.  Slice all the green tomatoes in half.  Combine vinegar, water, and salt in a pot and bring to a boil.

Place 1 head fresh dill or 1 tsp dill seeds and 1 clove garlic into each jar; pack in green tomatoes. Pour boiling vinegar mixture over green tomatoes to within 1/2 inch of rim (head space).  Process for 15 minutes.

Garlic may turn blue or green in the jar. Nothing to be alarmed about, it is only the effect of the acid on the natural pigments in the garlic.

That’s it!

Tip:  For more garlic flavor, add an extra clove!   For a little kick, add some chilli peppers.  We added jalapeño and banana peppers.

Live Well – Eat Well – Be Well

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Green Tomato Bread – #TastyThursday

A perfect and unique fall bread - great for brunch or a quick breakfast with coffee or tea.  These tasty loaves make great gifts for friends and neighbors too!

A perfect and unique fall bread – great for brunch or a quick breakfast with coffee or tea. These tasty loaves make great gifts for friends and neighbors too!

This year we’ve been kissed by the tomato Gods!   We’ve probably had over 250 ripened tomatoes from our garden and we just did our last harvest this week.   Given that fall is making itself known – we had over 3 dozen green tomatoes which needed clipped as the days are already too short (lack of sun) and the nighttime temperatures have noticeably cooled to temperatures that tomato plants are not fond of.

There’s no need to fret over an abundance of green tomatoes though!   Green tomatoes (which are not fully ripened) can be just a delicious as the bright red fruit, given that you know what to do with them.  So don’t worry about paper bagging your green tomatoes or God forbid, throwing them out…as I will dedicate the next few #TastyThursday and #ScrumptiousSunday posts to some of our favorite recipes using green tomatoes.  Today I give you: Green Tomato Bread!   This delicious bread has the familiarity of zucchini or banana bread, with the unique and tasty cut from the high acidity of green tomatoes.  Oh, and it’s easy!  Bon Appétit!

  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 Tablespoon cinnamon
  • 1/2 cup banana, purée
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups finely chopped green tomatoes
  • 1 1/2 cups of chopped pecans

Preheat oven to 350 degrees.

Combine the first 6 ingredients in large bowl.  Make a well in the center of mixture.

Combine the banana, oil, and vanilla; stir well.   Add to dry ingredients and stir just until moistened.  Fold in the tomatoes and pecans.

Spoon the batter into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans.  Bake at 350 degrees for 1 hour or until toothpick inserted comes out clean.  Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.  Enjoy!

Live Well – Eat Well – Be Well

Cinnamon Swirl Bread – #TastyThursday

photo 4 (5)This is one of many delicious recipes from one of my favorite vegan recipe books, Hearty Vegan Meals for Monster Appetites.  What I love some much about this recipe is that it’s completely versatile.   Serve it with some marmalade for an amazing brunch or enjoy it warm after dinner with a generous scoop of your favorite vegan vanilla ice cream.

The name “Cinnamon Swirl Bread” is a little deceiving as this is more like a sticky, gooey, old-fashioned cinnamon roll…which is probably why I like it so much!  So be sure to serve it with a fork, and try it with raisins and/or nuts for some added awesomeness!

 

For the Dough

  • 1 cup soymilk, heated to lukewarm
  • 1/4 cup water, heated to lukewarm
  • 1/3 cup evaporated cane juice or granulated sugar, divided
  • 1 1/2 teaspoon active dry yeast
  • 2 Tablespoons plus 1/2 teaspoon vegetable oil, divided
  • 3 cups all-purpose flour, plus more if needed
  • 1/4 cup vital wheat gluten flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Swirl

  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 3 Tablespoons nondairy butter, melted

To Make the Dough

photo 1 (11)Combine the soymilk, water and 1 tbs of the sugar in a small bowl.  Stir in the yeast and let sit for a few minutes until bubbles appear.  Add 2 tbs of the oil to the mixture.

In a large bowl, combine the flours, cinnamon, remaining sugar, and salt.  Stir the wet ingredients into the dry, mixing until combined.

Turn out onto a lightly floured surface and knead for 8 minutes, until the dough is smooth and pliable, adding more flour as needed if the dough is too sticky.  This is a dry, stiff dough, but it should still be workable.

Lightly coat a large bowl with the remaining 1/2 tsp oil.  Place the dough in the bowl and gently turn to coat.  Cover tightly with plastic wrap and let rise until doubled in size, 60 to 90 minutes.

To Make the Swirl

photo 3 (8)Combine the swirl ingredients into a paste and set aside.

Gently deflate the dough and place on a lightly floured surface. Knead for 3 to 5 minutes.

Roll the dough into a rectangle 8 inches wide by 24″ long.  Spread the cinnamon paste thinly and evenly onto the dough.   Starting at the short end, tightly roll up the dough.  Cut into 2 separate loaves.  Place the rolled-up dough, seam side down, into an 8×4 inch loaf pan.  Let rise for 30 minutes.

Preheat the oven to 350.  Bake for 25-30 minutes, or until the outer crust is golden brown and hard to the touch. Let cool on a wire rack before slicing.

Alternative: press down 1/2 cup raisins and/or 1/2 cup chopped pecans into the rolled out dough.

Tasty Thursday – Chocolate Avocado Cake

Rich, dense, & creamy - the perfect cake!

Rich, dense, & creamy – the perfect cake!

I’m sure a few you have one eyebrow raised as you read the name of this recipe with skepticism.   Let me reassure you, this is to die for!

Now don’t get me wrong…this is not a low-calorie cake by any means, but it’s vegan!  And we need to remember that we’re allowed to indulge in the incredibly sweeter things in life, in moderation of course.

The unique thing about this cake is that avocado is not only baked into the chocolate cake itself, but it’s also one of the main ingredients in the rich buttercream frosting as well.  I will tell you that the key to making this cake a success is fully RIPE avocados!   If you’re avocados are not yet ripe, be sure to put them in a paper bag and wait…patience is everything!

For the Cake

  • 3 cups all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 2 cups granulated sugar
  • 1/4 cup almond oil (vegetable oil would work too)
  • 1/2 cup soft avocado, well mashed (about 1 medium avocado)
  • 2 cups water
  • 2 Tablespoons white vinegar
  • 2 teaspoons vanilla extract

Preheat oven to 350 F.  Grease and flour two 8 or 9-inch rounds and set aside.

Sift together all of the dry ingredients except the sugar.  Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.  Add sugar into the wet mix and stir.  Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.  Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

For the Avocado Buttercream Frosting

  • 8 ounces of avocado meat (about 2 small to medium, very ripe avocados)
  • 2 teaspoons lemon juice
  • 1 pound sifted powdered sugar
  • 1/2 teaspoon vanilla extract

Peel and pit the soft avocados.  Again, it’s important to use the ripest avocados you can get your hands on!  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.  Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.

Garnish with some fresh fruit, I used strawberries.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!

 

 

 

Fig Galette – #TastyThursday

A very simple vegan Fig Galette

A very simple vegan Fig Galette

It’s fig season!

Get figgy with it!

Tis the season to be figgy!

British cookery writer Elizabeth David once said, ““To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.” 

I love figs!   I love eating fig off the tree!!  I love fig preserves, seared figs, fig pastries, figs in salads, poached figs, and so on.  Here’s one of my favorite and very simple fig recipes!   Bon Appétit!

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 cup cold vegetable shortening
  • 4 Tablespoons ice water
  • 2 teaspoons apple cider vinegar

For the Filling:

  • 1 1/2 lbs mission figs (tips cut off and discarded quartered)
  • 1/4 cup orange marmalade
  • 2 Tbsp sugar

For the crust:  Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough is formed.

In another small bowl, combine the ice water with the vinegar.  Drizzle 1/3 over the water over the flour mixture and stir.  Drizzle another 1/3 over the mixture and stir again.  Drizzle the rest of the water over the dough and form a soft dough ball.   If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour.  Pat dough into  disc shape.  Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

Preheat oven to 375 F.  Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or lined, rimmed baking dish.

Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border.  Sprinkle sugar over the figs.

Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.

Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.

Remove from the oven and let cool for 30 minutes.  Enjoy!

Piele Style Mashed Sweet Potatoes – #TastyThursday

The word is a wonderful place, partly due to delicious sweet potatoes!   There’s a gazillion and one ways to prepare them, and mashing them up into thick, creamy goodness is never a bad thing.   The key to good mashed sweet potatoes is remembering we’re not making a sugar loaded, Thanksgiving style sweet potato casserole or soufflé.   With this dish, it’s all about simple…concentrating solely on the tastiness and natural sweetness of the sweet potato.  This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence because of the saturated fat—contributes rich flavor.   Be sure to try this simple recipe for your next dinner, picnic, or potluck!   Have a “sweet” Tasty Thursday!

  • 1 1/2 pounds sweet potatoes, (about 3 medium)
  • 3/4 cup “lite” coconut milk
  • 1 tablespoon fresh minced ginger
  • 1/2 teaspoon salt

Prick sweet potatoes with a fork in several places.  Microwave on high until tender all the way to the center, about 10 to 15 minutes.  Alternatively, place in a baking dish and bake at 425 F until tender all the way to the center, about 1 hour.

When cool enough to handle, peel off and discard skin.  Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher.  Add coconut milk, ginger and salt; stir well.  Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes.  Garnish with green onion or basil.  Serve warm.

You can also cover and refrigerate for up to 3 days.  Reheat in the microwave or oven just before serving.

Simple, Sweet & Tangy Broccoli Salad – #TastyThursday

This delicious broccoli salad takes under 10 minutes to make and goes great as a lunch salad or served with a grilled vegan dinner.

This delicious broccoli salad takes under 10 minutes to make and goes great as a lunch salad or served with a grilled vegan dinner.

Sometimes deciding what to make for dinner after a long day at work can be as task in itself…not to forget the side dishes which will accompany that meal!   Perhaps you have an invitation to a dinner party or a potluck and need a quick and simple dish to whip up at the last-minute.

Nothing says “yummy” like a fresh and unique salad, especially during the summertime!   As wonderful as a salad made with fresh greens is, I sometimes like to use a fresh vegetable as a salad base.   Not only does it offer a more crisp texture, but it’s more filling as well.   My fiancé and I had an abundance of broccoli that we bought from the farmer’s market that we needed to use up.   So he came up with this simple and delicious salad which we ate as a side dish with grilled veggie burgers.

  • 12 ounces fresh broccoli crowns
  • 3/4 cup Vegenaise®
  • 1/8 cup red wine vinegar
  • 1/8 cup red wine
  • 2 Tablespoons organic coconut palm sugar
  • 1 cup slivered almonds
  • 1 cup dried cranberries
  • salt and pepper to taste

Break apart 8 ounces of the broccoli crowns.   Finely chop 4 ounces of the broccoli crowns using a food processor.

In a bowl, whisk together Vegenaise®, red wine vinegar, red wine, and organic coconut palm sugar.   Combine the finely chopped broccoli crowns to the dressing mixture.   Fold mixture into the remaining broccoli with the slivered almonds and dried cranberries.   Add salt and pepper to taste.

Serve immediately or chill for more flavor.

Strawberry Rhubarb Pie with Ginger Crumble – #TastyThursday

A few weeks ago I had a hardcore craving for something sweet with rhubarb.   A recipe from Vegan Pie In The Sky fixed that for me with this very delicious, vegan pie!   Be sure to have a Tasty Thursday with this awesome recipe!

strawberries-rhubarb

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 2 Tablespoons sugar
  • 1/2 teaspoons salt
  • 1/2 cup cold vegetable shortening
  • 4 Tablespoons ice water
  • 2 teaspoons apple cider vinegar

For the Filling:

  • 2 1/2 cups rhubarb, cute into 1/2 inch chunks
  • 3 1/2 cups fresh strawberries, cut into 1/2 in chunks
  • 2/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon salt

For the Crumb Topping:

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 Tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoons nutmeg
  • 1 tablespoon fresh grated ginger
  • 1/3 cup Earth Balance (or other vegan butter)
IMG_7375

The perfect pie for a sweet, summer evening.

For the crust:  Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until  coarse crumbly dough as formed.

In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.

For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.

Preheat oven to 350 degrees.

Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.

Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.

Let cool for 20 minutes before serving.  Serve with your favorite vegan whipped topping or ice cream!

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