We are busy families and people...
The busy work week is enough, and then there's the holiday week for a typical Thanksgiving feast with family and friends. Being prepared is crucial to the fuel tank we all have; don't let it get to "empty," and at least keep it over a half full. So maybe you are not a fan of preparation days, that's okay. Visit your local produce department for some ideal time-savers. Some Sundays I make things with no end-goal such as stock. It's always on hand in the freezer if I need something in a jiffy. On that note, I never thaw frozen items such as soup, broth, legumes, etc. in the microwave. I always do these things on the stovetop. It keeps the integrity of the food intact.
Here is what's cooking today...
- No-Bake Granola and Mini Chip Squares (recipe follows)
- Kitchen Sink Vegetable Stock (recipe follows)
- Veg Dumplings or Pot Stickers (recipe follows)
- Lemonade Infused With Lavender
2 C Organic Rolled Oats
3/4 C Organic Ground Flaxseed
3/4 C Organic Pitted and Chopped Dates
1/2 C Organic Mini-Chips
1/4 C Organic Shredded and Unsweetened Coconut
1/4 C Organic Pepitas (Pumpkin Seeds)
3/4 C Organic Almond Butter
3/4 C Organic Coconut Oil
3/4 C Organic Honey
Stir all dry ingredients together. Chopping the dates might be easier in a food processor along with about half of the Flaxseed. Using a double boiler, melt the coconut oil. Put all ingredients together in a large bowl and mix thoroughly. Press onto a waxpaper-lined baking dish and press the mixture firmly into a flat layer.
Chill for at least two hours.
To ease cutting, use a pizza cutter.
Enjoy! Lasts for almost two weeks in air-tight containers.
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| No-Bake Granola and Mini-Chip Squares |
Veg Dumplings or Pot Stickers
1 Package Organic (if available) Wonton or Gyoza Wrap
1 C Organic Mushrooms (finely chopped in food processor - Crimini or 1/2 Shitake and 1/2 White or Crimini is best)
1 C Organic Shredded Cabbage
1/4 C Organic Waterchestnuts (finely chopped in food processor)
1 Clove Organic Minced Garlic
Fresh Grated Ginger (optional) 1/4-1/2 t
Organic Olive Oil and Sesame Oil for Sauté and Flavor
* Optional - 1 T Organic Chopped Cilantro or 1 T Organic Chopped Green Onions
Mix all ingredients except mushrooms, optional herbs, and oil. Sauté all vegetables in a small amount of olive oil until soft, not overcooked. Allow to cool slightly, add mushrooms and herbs and sesame oil to taste. Also, add salt and white pepper being sure not to over-season. Prepare per wonton or gyoza package (i.e. around 1 1/2 tsp filling in the center of a wrap. Seal wrap by dabbing water with a finger around the edges. Press closed.
For Gyoza: Cook in a bamboo steamer lined with wax paper (for no-stick) or prepare by frying the bottom in a coated frying pan, once brown, add water or mild vegetable broth, cover and steam to finish the cooking process.
Serve with a dipping sauce such as Organic Tamari, White Vinegar, and Chili Oil or another sauce of choice.
For Wontons: Gently add to vegetable broth (homemade or store-bought, being sure to read labels to avoid added sugar, maltodextrin, or other sweeteners) on a low, rolling boil for approximately 5 minutes. Add fresh sliced green onions just before serving. Option - add mixed vegetables such as pea pods, bamboo shoots, and sliced bok choy for a vegetable wonton soup.
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| Homemade "Kitchen Sink" Vegetable Stock |
- Sipping broth on a cold Fall weather day
- A base for other soups or gravies (last week I used it in the Roasted Red Pepper Soup)
- For use in your vegan Thanksgiving stuffing
Kitchen Sink Vegetable Stock
What went in today's stock?
- 1 1/2 Organic Yellow Onion (skin and all, for color)
- 1/2 Head Organic Garlic
- Leafy Organic Celery Tops and Celery Pieces
- Organic Carrots
- Organic Fennel Bulb
- Organic Broccoli Stalks
- Organic Radish Tops
- Salt
Note: I do not use fresh herbs in stock because I want to choose those flavors based on what I am using the stock for.
Finally, if you want to use the stock and vegetables as a meal, strain the solids, discard skins and peels, etc. Add desired herbs such as fresh thyme and parsley. Return to simmer for 30-60 more minutes, then add the solids back and puree the soup in a blender to make it thick and hearty. Serve it with fresh-toasted bread and a swirl of organic olive oil or cashew cream. Will post the cashew cream recipe next week.
Other tips and tricks
With vegan cheese and olive enchiladas on tomorrow night's menu, accompanied by pinto beans (frozen a few weeks ago), I will prepare 'mostly-store-bought' pico de gallo so I can serve some texture (crunchy chips) on the side with guacamole.
Go ahead, buy the store-prepared pico de gallo which is available in most prepped food sections of your local produce section. I often pick out at least half of the jalapeños and replace them with tiny, diced fresh tomatoes. Then, I add salt and fresh-squeezed lime to the pico. Delicious! And it lasts about 2-3 more days. (Don't eat it when those onions become transparent)
Purchase Culinary Lavender at specialty markets or at Durant at Red Ridge Farms
While you're there, pick up some amazing truffle salt and their estate olive oil!
Godere de buona salute! Grazie!
Beth
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