Posts Tagged ‘vegan’
Everybody loves a freshly baked scone. And if you’re one of the many who can’t have gluten, perhaps you’ve glumly waved goodbye to homemade scones on your path to gluten-free. Luckily, Bona Dea is here for us. This Austin based women owned gluten-free flour company is committed to using the highest quality gluten-free whole grains and superior production techniques. They are on a mission to maximize the food options available with gluten intolerances when baking at home.
We want everyone to enjoy these, so we’ve put the ingredients on sale: Bona Dea All Purpose Flour, Pie Pumpkins, Pumpkin Spice and Canned Pumpkin.
Now back to scones.
It’s ALMOST felt like fall these last few days (mid 70s counts at chilly to Texans, right?) and we have some beautiful local pie pumpkins. With Thanksgiving right around the corner, we look for any excuse to use pumpkin in any form. Soups, breads, curry, etc. You name it, we want to put pumpkin in it. If you don’t have the time to roast and make your own pumpkin pie puree, we also have organic canned pumpkin which is a great stand in if you are short on time.
Whip up a batch of these, make a cup of earl grey tea and watch the clouds roll in. Happy eating!
Gluten Free Pumpkin Scones
From: The Baking Beauties
- 1 3/4 cups Bona Dea Gluten-Free All Purpose Flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 6 tablespoons unsalted cold butter, cut into chunks
- 1/2 cup pumpkin puree
- 2 Tbsp milk or cream
- 1 large egg
- Egg white or milk to brush the tops of the scones (optional)
- 1 Tbsp coarse sugar to sprinkle on top (optional)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
Add the cold butter, and pulse until butter is cut into pieces, about the size of a pea. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Turn the dough out onto the baking sheet. Dust your hands with brown rice flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
With a sharp knife, cut the dough into 8 wedges. Carefully move the wedges apart, leaving at least 1″ between them so that they will not touch when baking. Brush the tops of the scones with milk or egg white, and sprinkle with sugar. Bake for 14-16 minutes, or until golden brown.
Remove from oven and allow to sit for 5 minutes before transferring to a cooling rack. Enjoy!
Did you know that we source over 95% of our produce from Texas? We believe in Texas farmers and think a farm to table diet is not only feasible, it’s also delicious! We have teamed up with Traveling Recipes to bring our community free culinary workshops that focus on plant-based dishes featuring Texas produce. We are able to offer these workshops for free thanks to the Texas Department of Agriculture’s Specialty Crop Block Grant, which gives us the opportunity to promote produce grown in Texas.
We met everyone at in.gredients so folks could pick up their beverages of choice (what’s a workshop without wine?), before heading down to the Sustainable Food Center (SFC). SFC’s new space is less than a mile from in.gredients, and has a beautiful fully equipped kitchen that was perfect for the workshop. After introducing ourselves and why we were there, we got to cooking!
Chelsea from in.gredients and Andi Jo from Traveling Recipes had done all the shopping and initial prep work, but beyond that it was all up to the participants to chop, grate, blend and cook the six plant-based dishes. With different stations set up around the kitchen, everyone spent two hours getting well acquainted with a wide variety of Texas produce.
After all the hard work we all sat down together to eat the fruits of our labor, and enjoy a meal together. It was a wonderful evening, and we can’t wait to host the next one! Stay tuned for the next workshop, as we hope to host them on a monthly basis!
This workshop’s menu included:
Super Loaded Salad
Raw Veggie Pad Thai
Spaghetti Squash Pasta
All of these recipes will be listed on the Traveling Recipes website within the next few days, so keep checking back if any and all of those dishes have you drooling.
Day Two: Day of Reckoning
I was sick all weekend with a nasty head cold and went straight from that into a juice cleanse. I can’t say I’m noticing much of a difference yet, aside from some caffeine pains in the morning. I think I’m still kicking the cold, and won’t notice much else until it is over. That being said, I feel better having stuck with the cleanse. Right now it’s more of a mental thing than physical, but…
Is it weird that my pee has changed color? You decide!
As of 54 minutes ago I began a raw food cleanse on the behalf of in.gredients and Daily Greens. I’m pretty stoked to get through the next 4 days on only a raw food diet and Daily Greens juices. If I begin posting about unbridled joy or infinite sadness, this is why.
Gotta say so far, my aversion to spending more than 10 minutes to prepare a meal at home is paying off in spades with the raw food cleanse. I’ve only had to remove yogurt, raisin bran, hummus, quinoa, eggs, tabuleh, the daily half cup of coffee from the staples I eat frequently.
This is my second time around with the Daily Greens cleanse, so I kind of know what to expect. I cut out coffee 4 days before the cleanse to prepare, as ridding my body of toxins AND battling a horrible caffeine headache was something I really wanted to avoid. Besides feeling a little sleepier than usual, I feel good. I am making sure to drink a lot of water, and am being mindful with how my body is feeling. I am sleeping more, drinking more liquids and being kinder to myself. I’m looking at this cleanse as a way to restart my path towards health, which had been derailed, and so far so good. I have found that I keep bottles of liquids around me at all time (juice, water, tea), so when the cravings come, I just sip on some peppermint herbal tea. Sure, it’s not the bowl of popcorn I REALLY want, but it’ll do.
The thing I really like about this cleanse is I don’t feel deprived. Last night I made a raw sunflower seed pate and made vegan, raw sushi. I threw in avocado, carrots, cucumber, sunflower sprouts and red pepper and wrapped it up in seaweed. It was completely satisfying. I ended the night with my last Daily Greens, which was the perfect evening “snack”.
I think that I’ll probably try to stick to a much cleaner diet post-cleanse, as I know my body is in desperate need of a nice break from sugar, caffeine and alcohol.
I prepared for my juice cleanse by partaking in the great Austin tradition of brunching with a friend. I enjoyed every bite of my savory shrimp and grits with bacon, every sip of my rich and delicious bloody mary. It was a beautiful weekend, and I consider that brunch a deliberate exercise in relaxation and self-care.
Then, on Sunday evening, I went to the grocery store. I filled my cart with the produce aisle, returned home, busted out my food processor, and got to work preparing for the next four days. I shredded and salted cabbage, peeled and chopped cucumbers, and onions. I diced tomatoes and minced garlic. I filled up my airtight, reusable containers with spreads and salads and other delightful concoctions that I haven’t named yet. The colors were so stunning that I couldn’t help but text my coworker and co-cleanser, Chelsea, a picture of my cutting board.
I am using this cleanse as an opportunity to reacquaint myself with clean, simple, crisp preparation of fresh foods. Ever in awe of the life cycles of food, I want to spend some intimate time with cabbages and carrots. What am I going to do with this radicchio? I have no idea, but I can’t wait to find out.
The lemon water tastes so lemon-y. When did I last take the time to think about what a lemon tastes like? I feel a bright yellow vibration running up and down my core after drinking it, and I realize I’ve never considered what a lemon feels like before.
Time to juice up!
Daily 1 Reflections:
I expected the first day to be harder than it was. Aside from a brief wave of nausea during a short bike ride and a few pangs of hunger here and there, I felt well and energized. For snacks in the afternoon I had a few pieces of fruit – a huge honey crisp apple, a couple small satsumas, and a persimmon – plus some raw organic cashews. For my raw dinner “appetizer”, I dipped a few different raw veggies (carrots, broccoli and mushrooms) into the ceviche-style Tomatilla Heaven Salsa we sell at the store. Quite delicious and worthy of a return after the cleanse is over. The hardest part was later coming home to a decadent potluck dinner that a few friends and roommates had put together and only being able to eat the raw salad that I had made.
On many Saturdays I indulge in a large brunch of hearty homemade pancakes and a big cup of coffee, and I clearly wasn’t going to be doing so this weekend. Prior to committing to the cleanse, however, I promised my girlfriend I would make her a delicious breakfast on her first morning back after two weeks of traveling. Let me tell you, whipping up some delicious (smelling!) sweet potato cornmeal pancakes and a big maple latte took some serious discipline. I managed to sip on my lemon tea and drink my bottle of Vitality without giving into the temptations, but I wouldn’t wish the experience on anyone.
Late last night I figured I should soak some raw pumpkin seeds so I could dehydrate them today. So before I left for work, I coated them with spicy goodness and popped them in the dehydrator. I haven’t had a headache at all. My energy level is low-medium, but if I keep snacking I’m fine. What’s hardest is working around food and seeing things I just want to stuff in my face. At least when you’re at home everything is hidden in cabinets. I ate the same thing for lunch today because it was easy and available. I might look up a recipe for a raw zucchini hummus and do that for dinner tonight.
I went to my massage and it was much better than last time. My muscles were easier to work with, less crunchy and painful. I did still have to get suction cupped to work with my fascia, but it hurt was less than before. She noticed I have some lymph fluid behind my knee, which could be contributing to some of the discomfort. She worked on it but I’m also going to do some lymph exercises to help flush that out.
I snacked on an apple and nuts earlier, and had my Renew juice as an evening treat. I didn’t eat until about 9 pm, but it was marvelous. I made a raw zucchini hummus (substituting dulse flakes for salt) which I ate with leftover carrots and celery. I bought some amazing garlic dill sauerkraut and had that as a side along with my spicy pumpkin seeds.
For past cleanses I was always able to do them during down times when I didn’t have to work. This has proven to be interesting and challenging trying to balance both responsibilities. Tomorrow I have a day off which I can dedicate to giving my body what it needs, whatever it is asking for.
Yep, the triple digit weather is here. The good news is we have Barton Springs, fresh local melons, and the ability to escape to air conditioning. August in Texas is sweaty, sticky and down right warm. The good news is that it’s Friday and we’re offering up a roasted peach and coconut popsicle recipe. If that isn’t enough to make you start drooling, we don’t know what will.
In just a few hours, you can hustle home, whip up a batch of these and dream of cooler days.
Roasted Peach and Coconut Popsicles
From: Katie Did
- 2 peaches
- Squeeze of lemon and a pinch of salt
- 1 can of coconut milk
- 1 tsp vanilla extract
Preheat oven to 425 degrees (we know, it’s hot… but this is worth it, we promise). Slice peaches into wedges, sprinkle with lemon juice and a touch of sea salt. Place in the oven and roast for about 25 minutes until they are beginning to caramelize. Remove from oven and dice into smaller pieces.
Whisk together the coconut milk and vanilla extract. Pour the coconut milk into the popsicle molds to fill them about half way. Stick in the freezer and allow to set for 30 minutes.
Remove molds and drop in the peaches. Try and evenly distribute the peaches into the popsicles. They should be full of peaches. Top off the popsicles with the remaining coconut milk until just about all the way to the top. Stick a popsicle stick in each and freeze for another 2-3 hours. Once they’re frozen, remove them from the molds. You may have to run the base under warm water to remove them, depending on your mold.
Summer is for backyard BBQs, living in your swimsuit and using every available opportunity to get yourself into a body of water (at least in Texas, where we go months on end in stifling heat.) We love spending love evenings with friends over good food, especially when you can take an unhealthy classic and turn it into something a little less greasy, less processed and less stomach-ache inducing.
Take, for example, the potato chip. We have all been the person that ends up with greasy hands and so much sodium you can feel your fingers swell on the spot. There’s a way to get your fix without feeling like you just ate a salt lick. We found this recipe for homemade sea salt and vinegar chips at Oh She Glows, a great blog to reference when you’re in need of a healthy vegetarian dish. She also inspires her readers with her active and healthy lifestyle. You get to read up on her running and workout plan while simultaneously learning how to make healthy food, it’s inspirational (to say the least.)
We have our Green Gate Farms potatoes on sale this week, which are perfect for these homemade chips. They’re great to make as a mid-afternoon snack, or if you feel so inclined, you can grill them on the BBQ.
Sea Salt & Vinegar Chips
From: Oh She Glows
- Approximately 4 cups white vinegar
- 4-5 medium potatoes, sliced into 1/4 inch rounds
- 1-1.5 tsp coarse sea salt
- Very small sprinkle of freshly ground black pepper
- 2 tsp extra virgin olive oil
Wash and slice up the potatoes into 1/4 inch rounds. Place in a medium-sized pot. Pour vinegar into pot until all the potatoes are covered by the vinegar. Bring to a boil and then reduce to a medium heat for 5 minutes. Remove from heat and let sit in pot for 30 minutes. After 30 minutes, take a greased baking sheet and lay the potato rounds flat on the sheet. Drizzle oil and mix with hands. Sprinkle salt and pepper on top. Bake for 30-35 minutes at 425 F. After 30 minutes of baking, flip carefully. Drizzle oil and sprinkle more salt. Bake for another 10-15 minutes, watching carefully not to burn the potatoes. Serve with ketchup and more sea salt if preferred.
If you’ve ever grown zucchini, you know that sometimes this beautiful little vegetable can yield more squash than you know what to do with. If you find yourself in that boat, here’s a creative recipe that is vegan and can be served as the main course. With the addition of quinoa (a complete protein!), this boat of goodness will keep you full and satisfied.
Quinoa Stuffed Zucchini Boats
From: Low Fat Vegan Chef
- 1/2 cup quinoa
- 1/2 cup vegetable broth
- 1 Tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/4 tsp salt
- Fresh ground pepper
- 4 medium zucchini, washed
- 1 medium sweet onion, diced
- 4 cloves of garlic, minced
- 1 medium carrot, diced
- 1/2 leek, diced
- 1 handful of greens (arugula, beet greens, etc.)
- 1/2- 1 cup vegetable broth
- 2 1/2 Tbsp balsamic vinegar
- 1/2 tsp dried thyme
- 1/4 cup pine nuts, toasted
- 2 Tbsp dried cherries
- 1/4 tsp salt
- Fresh ground pepper
Soak the quinoa in a bowl of cool water for 15 minutes. Fill a large 6 quart/litre pot with water and bring to a boil. While waiting for pot to boil, drain quinoa, add vegetable broth 1 tbsp balsamic vinegar, thyme and salt and pepper to a small pot. Bring to a boil and then cover and reduce heat and cook for 25 minutes. Remove from heat, fluff and set aside.
Preheat oven to 375 F / 191 C and add zucchinis whole to the large pot of water and boil for 15 minutes until tender. Set aside on racks to cool. Slice zucchinis in half and scoop out the middle seeds, leaving enough flesh to hold the zucchini together. Chop the flesh and set aside. (You can use or discard the seeds if you wish. I discard most of them in favor of the other diced vegetables I’m using)
Meanwhile in a large skillet or wok add 1/2 cup vegetable broth and heat over medium high heat. When hot, add onions carrots and thyme. Sauté for 2 or 3 minutes and then add the leek, some of the zucchini pulp, balsamic vinegar and garlic. Continue cooking until tender. Add more broth if needed to prevent sticking. Toss in toasted pine nuts, cherries, and quinoa and season with salt and pepper as desired.
If desired sprinkle some balsamic vinegar and/or salt lightly on the inside of the zucchini boats. Stuff the zucchini with filling mixture. Bake for 20-25 minutes until tender.
See? We told you there would be a lot of squash recipes in the near future. We just got in some adorable (yep, squash can be adorable) patty pan squash from Johnson’s Backyard Garden and nothing says summer dinner parties like stuffed squash.
This dish comes from Oh She Glows, one of our go-to blogs when we’re looking for a healthy meal option. This dish is flavorful, has great texture and won’t leave you feeling bloated and heavy. We adjusted the recipe slightly using in.gredients found in the store.
Stuffed Patty Pan Squash
From: Oh She Glows
- 10-11 patty pan squash
- 1 zucchini (sliced in half with one half scooped out)
- 1 large carrot
- 1 large green onion stalk (or 1/2 sm. sweet onion will work)
- 1 cup short grain brown rice
- 2 cups vegetable bouillon
- 1-2 garlic cloves, poked with a fork
- Diced heirloom tomato
- 1.5 tbsp earth balance
- Pinch or two of sea salt
- Fresh ground black pepper
- Fresh parsley, to garnish
- Black pepper, to garnish
Take a medium sized pot and bring 2 cups of vegetable bouillon and sea salt and poked garlic cloves to a boil on high. Add 1 cup short grain brown rice, and stir well. Add more bouillon if it gets too dry. After about 10 minutes reduce to medium heat. Cook for about 20-25 minutes over medium heat. Check it often as it can burn easily.
While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring it to a boil. Place the patty pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain, and allow to cool.
While that’s cooking, prepare the stuffing. Take the carrot, 1/2 a zucchini (plus the insides from the other half), and green onion and process in a food processor until fine. In a small bowl, mix the sauce for the rice. Take the earth balance in a small bowl and heat until soft. Now mix in the tomatoes, stir to combine.
When the rice is done cooking, remove the garlic cloves and add the tomato and earth balance mixture, stir. Add the salt and black pepper to taste.
Take the cooled squash and chop off the heads, remove the insides carefully with a spoon. Take the flesh that you remove and add it to the processed mixture of carrots, onion and zucchini. Take the processed mixture (carrots, zucchini, onion & squash insides) and dump it into the rice pot. Stir well and taste for any adjustments you need to make.
Stuff the patty pan squash with your rice and vegetable mixture. Take any remaining leftover rice mixture and scoop it onto the pan around the squash. Bake in the oven at 375F for about 20 minutes. Sprinkle with parsley, serve and enjoy!
Holy moly, what a beautiful day. This is the kind of weather that convinces people to move to Austin. The sun is shining, there’s a light breeze and it’s the perfect temperature. This is a day for backyard BBQs, freshly squeezed limeade and guacamole. We liked this recipe because it calls for peaches, which adds a sweet twist to the traditional recipe.
From: Sweet Potato Soul
- 2 large ripe avocados, diced
- 1 large ripe peach, diced
- 1 large tomato, diced
- 2 Tbsp white onion, finely diced
- 1 Tbsp lime juice, fresh
- 1/2 cup cilantro, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
In a large mixing bowl combine avocado, tomato, onion, lime juice, cilantro, salt and pepper. Mash with the back of a fork, and stir to incorporate the ingredients. Mash until the ingredients is creamy but still has a few chunks of avocado. Add the diced peaches and stir well. Enjoy.
Welcome the weekend with hummus.
We think that this dip is the perfect weekend food as you can take it along to potlucks and parties, make a batch and snack on it all weekend or eat it for lunch when you’re feeling lazy. Due to the fact that we like to keep things interesting, we’re offering you a roasted broccoli hummus, something a little unique to your usual choices.
We have some beautiful broccoli from Johnson’s Backyard Garden that’ll make this recipe drool-worthy. This recipe isn’t just unique because of the broccoli, it also calls for water instead of oil, which lowers the calorie count and allows for the flavors of garlic and broccoli to shine through.
Happy eating (and happy weekend!)
Roasted Broccoli Hummus
From: Not Without Salt
- 15 ounces of cooked white beans
- 1/2 pound roasted broccoli
- 6 garlic cloves, roasted (these are roasted with the broccoli, sweet on the outside with a pleasant garlic heat internally)
- 1 Tbs lemon juice
- 1/2 tsp lemon zest
- 1 Tbsp tahini
- 1 pound broccoli floret
- 1/4 tsp chili flakes
- 2 Tbsp olive oil
Cook your white beans. Pre-heat your oven to 400 degrees F. Scatter the broccoli across a parchment lined sheet tray. Do not overcrowd the tray as this will cause steaming rather than roasting. Add chili flakes, 2 Tbsp garlic, olive oil and salt. Stir to coat.
Roast 20 minutes or until cooked through with parts of the florets having a nice bit of char. Let cool slightly.
Add all the ingredients to a food processor or blender. Add a little bit of water, 1 Tbsp at a time, to help blend and to achieve desired consistency. Taste and add salt. Season to taste. Can be covered and refrigerated for up to 3 days. Serve with a drizzle of olive oil.