Creamed Kale And Brussel Sprouts

Oh how I love fall.  And better yet, oh how I love fresh fall vegetables and farmer's markets.  Today I decided to head over to a local farmer's market with my son-in-law, daughter and my new grand baby girl. I was thrilled to hear they were going on an outing for fresh foods, especially since my son-in-law is quite the meat and potato kind of guy.  While I was there, I picked up some delicious vegetables, including fabulous looking brussel sprouts and kale.  I really wanted a dragon fruit but it was $10.00 for one fruit.  Yikes.  Maybe next time I'll make a purchase of dragon fruit but this time, not only did I have limited cash on hand, but I've never priced a dragon fruit so I can't be sure that's a great deal.  But if you ask me, Dragon fruit seems quite pricey!
With Fall almost here and the holiday's coming soon,  I can only imagine this dish below at my Thanksgiving Table or better yet, on my table once a week.

 

Creamed Kale and Brussel Sprouts

3 kale leaves (Stocks removed and chopped)
1- 1/2 cup brussel sprouts, cut in half
2 Tbs agave syrup
2/3 cup cream from the top of a can of coconut milk ( I open my can,  leave the lid up slightly and let it set up over night in the refrigerator. Even two days later and you'll have nice cream.)
4 Tbs vegan butter
1 tsp flour mixed with 2 Tbs left over water from boiling your kale and sprouts

In a large pan over high heat, boil kale and sprouts in water, making sure the water is just to the top of the veggies. Boil for about 20 minutes.

  Cool slightly.  Add just the drained veggies to a food processor with the agave, cream and butter, reserving 2 Tbs water for the flour mixture.  Pulse for about 3 minutes until the veggies are looking fine but still have a bit of texture.

 

  Put the mixture in another pan over high heat and boil.

 

 

 

 Add the flour mixture to the pan and stir until it starts to thicken, about 8 minutes, stirring constantly.

 Serve immediately.  This dish has a nice nutty texture and a beautiful slight crunch,  which is perfect for fall and winter.
Serves about 3-4 people as a side dish.

Pistachio Pudding

Lately I've been dreaming about what recipes to make for Fall. Obviously, I wanted something nutty, robust in flavor and sweet.  Desserts happen to be the easiest for me so I thought I'd start there. I went through my pantry for a little bit of inspiration and found a large bag of Pistachios. I decided I'd like to try my hand at a homemade pistachio pudding. Not only is this a great dish with a lot of flavor but this would be the perfect dessert for a St Patrick's Day Party or dinner too. But I'm so excited about this dish, I may make it as palate pudding, small bites, for after my Thanksgiving Day Dinner and right before dessert.  Two desserts...I like!

Pistachio Pudding
Ingredients:
1 can of coconut milk (preferable one with a lot of cream on the top)
2 cups pistachios
1 cup sugar
1/4 tsp vanilla
1/4 tsp almond extract
2 tsp corn starch

To begin, I took the sugar and pistachios and blended them in a blender.  I added the rest of the ingredients and blended again until well mixed. I put the ingredients into a pan on the stove over low heat and stirred until it started to bubble.  (Be cautious, this will burn if you don't stir frequently.) I immediately poured it into small individual bowls to chill for at least four hours.

Ginger Yam Mash

Today we are having spectacular thunder and lightning storms.  All this afternoon we've had flash flood warnings in the high desert area.  It is something quite beautiful to watch as the skies light up and the earth regains its water. Fascinating.  However, with the summer storms comes power outages. As I sat and watched the beauty outside, I realized that I was starving!  So I quickly tried to think of what I could make with little to no time involved before the storm was right on top of us. Last week I had purchased two yams from the farmer's market and had envisioned a yummy casserole.  Well, at this point, oven cooking wasn't going to work so I decided to toss them into the microwave for 10 minutes and then I finished it off over the stove, which even in a power outage, still works.   I'm glad I decided to make this because it was soooooo gooooood!!!  And now, not only are my family's tummies full, but we're  back outside watching the sky, in under 20 minutes!

 

 

 

 

 

Ginger Yam Mash

 

2 large yams

1 can coconut milk (make sure it's the creamy type)

4 tbs vegan butter

1 tsp cinnamon

1 tsp ginger (fresh or powdered)

1/4 cup brown sugar

1/2 cup shredded coconut ( I toasted mine but the choice is yours)

1/2 cup chopped candied nuts (I used walnuts)

 

Poke holes in Yams. Microwave Yams for about 10 minutes until soft. Peel and put into a pan on stove top.  Over medium-high heat, cook all ingredients except for nuts and coconut, for about 5-6 minutes until hot and bubbly. Add coconut and stir.  Remove from heat and serve with chopped candied nuts sprinkled over the top.  *If you like it even sweeter, also sprinkle on a little cinnamon sugar on top.  Delish!



Chocolate covered caramel candies

Valentine's Day was upon us.  I was craving chocolate covered caramels like nobodies business.  A few months back, my friend had bought her and I a chocolate and caramel making class gift certificate.  We watched and learned the secrets to making delicious candies.  And then it hit me...
Could I make this vegan?  I wasn't sure but since the urge to eat caramel was taking over my mind and soul, I figured I had better get cracking at it and see.  To my delight, and the other sweet valentine's in my family, it did!

Chocolate covered caramels
2 cups sugar
2 cups canned coconut milk (the kind with a thick layer of cream on top)
1/4 cup corn syrup
2 cups vegan chocolate
sea salt or lavender sugar or both

Heat pan really hot over stove. Add 1/8 c sugar and as it starts to bubble and brown, stir.  Once melted, add another 1/8 cup sugar and repeat process until all sugar is liquefied.  Add corn syrup and stir again until bubbly.  You are looking for a nice caramel color.  Add coconut milk slowly and stir until all is incorporated.  Be careful of spitting, hot sugar.
After all cream has been added, cook and stir once in awhile until candy thermometer reaches 250 degrees or almost hard ball stage, then remove from heat.
Pour into a tin foil lined and greased 8x8 or 9x13 pan. Let cool.
In a double boiler, melt chocolate.  Cut caramels into squares and dip.   Put dipped caramels onto tin foil, sprinkle with a pinch of sea salt or lavender sugar and refrigerate.  When you are ready to serve, serve at room temperature.

Roasted Red Pepper Pasta

Tonight I was craving Red Peppers like crazy. I normally always give into my urges if I have time to create something.  Well I just happened to buy a jar of roasted red peppers a couple of days ago and voila, a recipe was born.  And I liked it.

 

 

Roasted Red Pepper Pasta

 

1 jar ( 10oz ) oil marinated red peppers with garlic (add a tsp garlic if it's not in the jar already)

1/3 cup roasted cashews

1/2 tsp nutritional yeast

1/8 tsp balsamic vinegar

1/4-1/2 tsp red pepper flakes (depending on if you like a little more heat or not, but 1/4 tsp is not hot)

pinch salt

1 box or bag of cooked noodles

 

In a food processor, process all ingredients, except pasta.  When the chunks of cashews are almost unnoticeable, it is ready.  Spoon over hot cooked pasta and Eat. Yummy! This fresh, vibrant and flavorful pasta is quite a change from your regular tomato based spaghetti.  Try this cold too for a nice summer salad adding in a few chunks of fresh diced red peppers and your favorite cold vegetables. 

 

Lemon Blueberry Scones

 

School's out, the children are bored, your friends want to get together...summer has officially begun.  Now's the time to plan that special get together or tea party with friends so you can keep in touch.  These Scones are the perfect treat that'll have your friends talking.  Better yet, skip the party and hoard these babies all for yourself for breakfast! Yeah, go ahead, you deserve it!

Gluten free, Egg free, Vegan Lemon Blueberry Scones Recipe

1 16oz box (2 3/4 cup)of Gluten Free Flour mix (I've used the "Gluten Free Pantry" Brand all purpose flour and I've also used their Perfect Pie Crust mix for these scones too) (tip* reserve about 2 Tbs of mix for flouring your counter and baking pan if you don't have any more to use)
1/3 cup Granulated sugar
1 Tbs baking powder
3/4 tsp salt
1/2 cup vegan butter
3 tsp ener-g egg powder mixed with 3 Tbs water and 1 Tbs flax oil (set aside for 10 min)
1/2 cup- 2/3 cup Coconut milk ( I use canned coconut milk that has cream on the top.  I make sure to mostly use the creamy part for this recipe...Do NOT use cream of coconut.)
2 tsp lemon zest
1 tsp lemon extract
1/4 cup dried blueberries
1 tsp granulated sugar for sprinkling

Mix top four ingredients. Add butter and mix until butter is the size of small peas. Do not over mix and make sure butter is very cold. Stir in zest and blueberries. Mix  all wet ingredients in another bowl. Add wet to dry stirring just until incorporated.  Should slightly resemble a cookie dough. If dough doesn't stick together, add a bit more coconut milk until it holds together.
On floured counter, divide into two halves and make into the shape of disks about 1 inch high. Place both disks onto lightly floured cookie sheet.  Use a little coconut milk to brush the tops of disks and sprinkle with a pinch of granulated sugar.  Cut each disk to make 6 pieces. Pull all pieces out and slightly apart to give room for baking all sides, but keep in its disk shape. This may bake back together slightly and this is okay. Bake in preheated oven set at 425 degrees for 20-25 minutes.  These should be slightly brown.
Here is a super neat trick that I've read about and tried.  Place cookie sheet with scones, ready to go, into freezer for 30 minutes before baking. Place this immediately in hot oven and your scones will turn out even better. Enjoy!

Peaches and Creme Cobbler fudge

 

 

Oh Boy Fudge!  Who doesn't crave a nice creamy piece of lovely fudge every once in awhile?  I don't know about you but I sure do.  Fudge takes me right back to feeling like a kid and brings back fond memories of the Circus Circus fudge and candy shop I had visited in Las Vegas. One incredible plus besides the already fabulous taste to this recipe is that it's only 4 ingredients. So here's to memories old and memories new with this wonderful twist on a peaches and Creme Cobbler....Fudge!

 

So let's begin with a few simple ingredients for the fudge:

 

 

Peaches and Creme Fudge:

15 ounces Vegan white Chocolate

1 container ricemellow creme

1 Duncan Hines Frosting Creation packet limited edition peaches and creme or your favorite flavor

Topping:

3 Vegan graham crackers crushed into crumbs

 



 

 

Begin by covering an 8x8 pan with foil and spray lightly with non dairy cooking spray.

   

 

Over double boiler, melt white chocolate and remove from heat.

 

Add Duncan Hines frosting creations flavor packet and stir well.

 

Fold in ricemellow until incorporated.

 

Pour into prepared pan.

Add crumb topping by sprinkling and gently pressing into fudge.

 

Chill  for 2 hours.  Make sure to keep these pieces of fudge cool since heat is not their friend at all. Serve and enjoy...