Carrot ginger (dressing) potato salad

This sort-of theme of “it’s all about the dressing” is getting a little tired. Maybe that’s why I’ve been so reluctant to put up this short post. Or maybe I’ve just been waiting for a lightning bolt of whimsy to supply me with something inspired to say. 

carrot-ginger potato salad2 (1 of 1)

The truth is, I just wanted to share this “dressing” that’s not really dressing exactly and which was in itself rather inspiring. I discovered it recently when I had the happy chance to test some recipes for a local magazine, including a heaping bowl of fresh, crunchy deliciousness. Just 3 ingredients (carrot, not too much sesame oil and pickled ginger) plus water. I was awed by the power of its simplicity, delivering a punch of flavor that is at once sharp and cleansing. One bite and the taste bud nerve connection impishly sent my mind into overdrive trying to come up with a variety of ways to incorporate this exciting new “dressing” into meals just so I could post it on this blog to come back to in case I ever suffer mild amnesia and forget how easy it is.

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OK, so “overdrive” was a little exaggerated. The brainstorming lasted about 5 minutes. But, five minutes fairly well spent, because Easy Carrot Ginger “Dressing” works very well with a light, fresh variation on traditional potato salad; it also fares well in veggie wraps, and is a nice tangy palate cleanser scraped from the bottom of the food processor, too. As long as you like pickled ginger–I do, so added more.

For no particular reason I’m hopeful that this dressing  motif will be phasing itself out soon, though probably not for at least another week. There’s a saucy experiment I have in mind that I’m hoping will work out delectably this week. If you don’t see it within another two weeks, you’ll know it crashed in our kitchen (pssst…it’s sweet and sour). More soon. 🙂

 

Carrot ginger dressed potato salad
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Ingredients
  1. 1 ½ pounds small new potatoes
  2. 1 large carrot cut into chunks
  3. 1/4 cup pickled ginger
  4. 2 tablespoons sesame oil
  5. 1 cucumber, seeded and cut into chunks
  6. 1 cup snap peas, sliced thinly on the diagonal
  7. 3 spring onions, white and green parts, thinly sliced
Instructions
  1. In a steamer set over boiling water steam the potatoes, covered, for 10 to 12 minutes, or until they are just tender, transfer them to a bowl, and let them cool to room temperature, then halve lengthwise (or quarter depending on size).
  2. In a food processor, pulse carrot, pickled ginger, oil, and ¼ cup water to create a chunky dressing.
  3. Combine potatoes, dressing, and vegetables in a large salad bowl. Serve room temperature or cold.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Breakfast with Bhakti part 1: Sweet and spicy vegan chai chip muffins

This week, this post almost didn’t happen. It would have eventually, but there would have been an inner letdown, a sense of dragging of feet. I am being melodramatic in saying so, albeit in a muted way…meaning, feeling a little let down is hardly the churning emotions of despair, and besides it’s only a blog post. But I wanted to relay some of the energetic buzz I came away with following an inspirational blogger event this week hosted by Sprouts Farmers Market at the Bhakti Chai brewing headquarters. Not only did we lucky attendees get to tour a pristine facility and home to some truly superb products, we got to meet the incredibly talented and driven founder, Brook Eddy, and came away with delicious samples I felt primed and eager to experiment with.

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The problem was the usual–finding time. Lately the trend of  squeezing more productivity into increasingly less time has built to a sort of tipping point where I find myself weighing options (e.g. sleep vs X) in terms of number of potential gray hairs that might be encouraged or spared. This week I’ve been especially focused in an attempt to stay on top of tasks and get ahead of work priorities where possible because in days Little F and I are visiting our precious new baby cousin/niece. Struggling to fit everything in, an obvious cut to the to-do list would be a verbose addition to personal blog, particularly as I wouldn’t feel right posting without having a recipe or two to share incorporating awesome Bhakti product.

For a change, the rational me almost won out in scrapping blog post focus for the week.

But.

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Bhakti Chai founder Brook Eddy was a single mother of baby TWINS, going through a divorce, when she founded her company, which happens to be zero-waste, vegan, socially responsible, compassionate and health conscious. Eddy began brewing her own recipes for the beloved spicy tea after a trip to Mumbai, India. When she hit upon a recipe that was undeniably striking and delicious, she decided to start a company.

Ms. Eddy is a vibrant, charismatic entrepreneur. But even the most energized individuals need sleep here and there. How she grew her grassroots business into the successful, innovative company it is today, working full-time by day, brewing at night, raising twins… is simply astounding. Bhakti Chai merges its founder’s background in social policy with her passion for good food and flavor. A B-Corps, the company has made social action a part of its mission. Early on, it began donating to nonprofits, primarily those serving women and girls, and continues to do so. Just thinking about the origins and evolution of this company is pretty breathtaking… certainly enough of a dose of perspective to stir up a kitchen frenzy in small pockets of time over a couple of days. Besides all that, what is more simultaneously soothing and the fragrant aromas and complex spice notes of chai?

Bhakti Recipes (1 of 12)

The first round of experiments was too hasty. I had a vision for a healty, vegan coconut pistachio chai tea (er, coffee but actually tea) cake. I turned out something almost yummy, which is to say in fact yucky. Lovely looking, except for the sloppy way I drizzled cashew cream glaze. I tried to convince myself it was blog-worthy, and came close to succeeding, but inside I knew. This secret knowledge was confirmed when at breakfast the next day I presented little F with a wedge of pretty breakfast “cake”. His eyes went wide with delight. “Ooooh, CAKE!” he exclaimed. Upon taking one bite, he pushed the plate away and chose to chomp down on an apple instead. Not to say the idea is dead, however. I’ll keep you posted.

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Second try, though, went soooo much better, and successfully good-for-you too (OK, there is some chopped up crystallized ginger and the decidedly important inclusion of dark chocolate chips). I was hesitant about it at first. Because, muffins. Too easy? Too obvious? It doesn’t matter. I love them. They’re sweetened with mashed banana, but the banana isn’t overpowering. In fact, it blends so beautifully with the chai flavor that the result doesn’t actually taste banana and thus, the exclusion of that yellow goodness out of the recipe name. The chocolate chips are a must-have, but I think that tablespoon chopped crystallized ginger is really what gives this easy recipe the edge.

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These muffins won’t last long (if they’re not already gone), and will definitely be filling our house with their heady but healthy, tempting aroma again very soon, along with some other treats and repeats. The next day, with dear friend Melissa, Little F and I we made some scrummy and deceptively light oatmeal chai blender pancakes and that famous whipped frozen banana ice cream all of us health foodies know and love elevated with a blissful Bhakti kick. Those recipes will have to wait, though. The second, probably forever (because you already know it really), and the former just for now. Not because of fretfulness over time constraints and fatigue. Just because there’s a limit to how long even an openly rambling post should be, and here I am. Happy weekend! 🙂

Sweet and spicy vegan chai chip muffins
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Ingredients
  1. 1 cup sprouted wheat flour (I used One Degree Organics Khorasan) or gluten-free blend
  2. 1/2 tablespoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1 teaspoon orange zest
  5. 1 tablespoon crystallized ginger, finely chopped
  6. 2 very ripe bananas, mashed
  7. 1/2 cup Bhakti original chai concentrate
  8. 1/2 cup unsweetened almond milk
  9. 1 teaspoon vanilla extract
  10. 1/4 cup unsweetened applesauce
  11. 2 flax eggs (2 tablespoons ground flax meal whisked in 5 T water and allowed to sit a minute)
  12. 1/2 cup dark chocolate/vegan chocolate chips
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix first five ingredients, flour through ginger, in a medium mixing bowl and whisk to combine.
  3. Add remaining ingredients, stirring to combine.
  4. Pour batter two-thirds of the way up each muffin cup in prepared tin. Bake 10-15 minutes, or until a toothpick comes out clean.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Easy vegan black bean burgers

You may not think these combined ingredients earn the title of “burger”, with good reason. You may say they’re more fittingly called ‘patties’, as they probably are. The difference is often subtle but we all recognize it intuitively. And actually, the original source of this recipe refers to them as ‘cakes’. But never mind. They may be little more than zesty, healthy homemade refried beans held together with a light, almost crispy coating, but what respectable fan of refried beans wouldn’t devour that in burger form?

Sometimes I feel twinges of guilt that little F has not experienced meat in his three years and three quarters life. Despite the fact that I am wholeheartedly behind our family’s reasons for our plant-based kitchen, there are moments I feel like I’m somehow misleading him. Food is as full of nostalgia as it is fuel.

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The other week, while grocery shopping, I heard a startled gasp as little F suddenly pointed at a package of red meat. “Red worms, ewwww!” he cried. Later that same day, we had a new sitter come to the house while I worked upstairs, and I got to listen in on the giddy fun of their engaging conversations. Little F had taken to her immediately, resulting in the sort of giddy, wild “showing off” that is funny, silly, and borderline overly rambunctious. They were playing kitchen, and I heard the sitter (who happens to be vegan) ask, “Do you like burgers?” as she picked up the plastic replica. “Sometimes,” little F answered. “Sometimes they’re good, sometimes they’re yucky, like poo poo yucky.” 

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It was fun eavesdropping just a bit, and a little thought-provoking, too. I wondered, why didn’t little F treat Ms. Andrea to the same lecture-style response he has given both his grandmothers (e.g., “we don’t eat cow’s milk, Ammy”, or “maybe butter is kind of gross, Nanny”)? And then I thought, oh yeah…he doesn’t know. He doesn’t know what a typical burger, hot dog, or even pizza is. He even makes a point of clarifying during imaginative play that his misbehaving animal friends are eating “tofu poo poo” when they indulge in excrement. 

I don’t want our sweet boy growing up feeling like he is missing out, or developing issues around diet, forbidden foods, and power of choice. Hopefully we will keep on figuring out ways that feel right for sharing different ideas and options, showing respect for his evolving choices and keeping the conversation going. It does ease those creeping anxious moments when I can remind myself how satisfying and yummy the burgers we do make are. 

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This recipe came from the amazing Dr. Neal Barnard’s Get Healthy, Go Vegan Cookbook; the only changes I made were to add some walnuts and swap out some of the bread crumbs (which I’m assuming could easily be gluten-free) with quinoa flakes for the coating. As shared in the cookbook, these pair beautifully with a simple mango salsa (even better, with mango and pineapple salsa that combines a little finely chopped red pepper and scallions with a splash of lime juice, honey, and a pinch of cayenne). They’re also a superb match for most of your favorite traditional burger toppings. Almost as easy to prepare as a portobello mushroom burger too, and completely free of tofu, poo poo, red words, or anything sometimes yucky or maybe kind of gross. 😉

Easy vegan black bean burgers
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Ingredients
  1. ½ cup mild salsa
  2. 2 tsp ground cumin
  3. 2 15-ounce cans black beans, rinsed and drained
  4. 1 cup bread crumbs
  5. ¼ cup ground walnuts, optional
  6. 3 scallions, thinly sliced
  7. ¾ cup quinoa flakes
Instructions
  1. Preheat oven to 200 F. COmbine the salsa, cumin, black beans and walnuts in a food processor and pulse until smooth. Transfer to a mixing bowl and add bread crumbs, scallions, salt and pepper.
  2. Divide mixture into small patties, roughly ¼ cup each. Dredge patties in quinoa flakes and refrigerate for at least 30 minutes (alternatively, you can chill mixture in bowl and form into patties later.
  3. Heat a nonstick large skillet over medium heat. Using cooking spray saute approximately 3 minutes per side, gently turning. Place on a baking sheet and keep warm in the oven until all patties are prepared. Great served with mango and pineapple salsa or your favorite burger fixings.
Adapted from Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard
Adapted from Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Spring vegetable quinoa soup with lemon basil pesto

It’s Earth Day week, and I had this idea of concocting some kind of richly earthy sort of stew I hadn’t made before. Just thinking of it, I couldn’t quell the word umami from resonating in my head with deep, ringing tones. Something about umami; if Yoda was a taste, umami would he be.

Featured in this stew, there would have to be brown lentils, mushrooms, burdock root…that last one mainly because I only just discovered its existence last fall when I tested out a recipe that included it for Yoga Journal, and it seems to epitomize earthiness with a sort of mysticism attached. So, there was an ingredients list. Then, not even halfway through the week I decided to chuck it, for now. 

Actually, so fat I don’t like burdock root. This may well change, easily, depending on what I learn about amazing benefits like blood purification and lymphatic system strengthening that I can’t possibly get anywhere else.  But for now, I’m just not a huge fan of the sinewy woodiness, or the fact that the earthiness is really actual earth. And the brown, knobby lumpiness of my ingredients seemed more suitable for a witch’s bubbling cauldron than my envisioned rustic family dinner honoring Earth Day.

spring soup (1)
Instead we’re relishing  something light and bright and fresh that sings spring that I originally made for Ancient Harvest. You can vary the vegetables, the amounts, the herbs. You can load up the veggies and still savor a light yet satisfying meal. I love the way the pesto makes the flavors pop.

I may have mentioned before, lately I’ve been driving myself a little more batty than usual in my personal quest to expand knowledge. Instead of really challenging myself and poring over, say, financial journals or exploring other areas outside of my comfort zone, I’ve been diving headlong into more of what am already interested in, was already reading/watching/listening to. Foremost, that’s food and nutrition. Lately, lagging just a hair behind, toxins in our environment. It’s not the healthiest thing, going further and further into the abyss that is all the ugly, greedy, and despicable in the world and repeatedly reinforcing how little we can do about it. 

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But at least there is always a little we can do. And if there is anything worth taking little, or any size, steps for, it’s our planet. We only have one. 

Different people need different diets, and few things are as off-putting as people assuming they’re due some kind of applause for theirs. But no one argues with the power of produce, and the significant impact such a delicious choice can make on personal health and the health of the whole planet. This week, of all weeks, it feels especially good to love seasonal vegetables. Happy Earth Day!

Spring vegetable quinoa soup with lemon basil pesto
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Ingredients
  1. 1 cup quinoa, any variety
  2. 1/4 cup olive oil, divided
  3. 1 leeks halved lengthwise and thinly sliced (white and light green portions)
  4. 2 medium carrots, diced
  5. 3 cups low sodium vegetable broth
  6. 3 cups water
  7. 8 asparagus spears, trimmed and cut diagonally in approximately 1-inch pieces
  8. 1 1/2 cups kale leaves, ribs removed and chopped
  9. 1 cup cooked navy or white cannellini beans, rinsed and drained
  10. 1 cup fresh or frozen corn
  11. 1 cup torn basil leaves
  12. 2 tablespoons fresh lemon juice
  13. 1/4 cup walnuts
  14. 3 cloves garlic
  15. Salt and pepper to taste
Instructions
  1. Cook quinoa according to package directions and set aside.
  2. Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
  3. Add vegetable broth and water and bring to a low boil. Add asparagus, peas, kale, beans and corn. Cook 5-7 minutes, until asparagus is tender.
  4. Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
  5. Stir in quinoa and half of the pesto. Bring to a gentle simmer and cook, stirring, 5 minutes. Thin to desired consistency with extra water as needed. Salt and pepper to taste.
  6. Ladle into bowls and serve with remaining pesto spooned on top.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

Simple stovetop hot chocolate brown rice pudding (dairy free, vegan, refined sugar free)

I’m proud of this recipe especially because I didn’t create it. It may not be the most original concept, and I can’t even honestly say that the list of ingredients is accurately detailed as we combined them…twice now with a third visibly on the horizon. In fact, those two separate batches were both eyeballed so certainly created with similar but different quantities, for everything. That’s what made the making of it so without any detriment to taste whatsoever, and this is all coming out wrong. What I really mean to say is, this isn’t my recipe but I love it sooo much more for that, because it’s Felix’s. There are countless versions out there that differ in subtle or no ways at all, but little sous chef is 3 ½, and he doesn’t know that.

ricepudding
“Mommy, can we please, please, please make hot chocolate rice pudding?” Little F asked one unusually chill, wet day. That’s how this began. “We can try,” I told him. “What steps do you think we’ll need?” Little F cocked his head to the side thoughtfully and responded confidently, “Make hot chocolate and put rice in it!” And that is pretty much what we did. Cooked brown rice, almond and coconut milk, vanilla, a scoop of dark chocolate, bit of cocoa powder, a splash of pure maple syrup and a dash of cinnamon. It was a playful and exquisite process with a product to match.

CheeseThere is a part of me, a very large part, that cannot believe that when I tell you little F is 3 ½ I’m talking years not months. Daily, we’re navigating tumbling seas that are speckled with tormented tantrums pulsing with unimaginable fury so encompassing they can bowl us over and force us to swallow a bit of guilty laughter at the same time. Interspersed are these magical, enchanting rainbows of wonder and discovery that lend lightness to the soul even as wrinkles and gray hairs are etched by the trying back and forth. And underlying everything, for this very fleeting moment, we’ve had a clingy, uncertain phase that means lots of cherished, fiercely loving cuddles alongside stacks of jobs undone until exhaustingly late.

Photog in the makingTantrums, clinging, and even the wondrous energy of exploration–all tough at times. Sometimes really hair-pulling hard. And always painfully bittersweet in how short-lived we know them to be. So it’s easy to say with 100% certitude, even in the most intense heat of the most tempestuous fit, on some level I am always grappling with some grief over the necessary drift that is happening right now. The one where my little sidekick steadily becomes his own leading action hero and we fade, cheering, into the background.

Luckily, there is never enough time in this season we’re in to dwell too much on what’s next, what’s going wrong, who might be judging, etc. Even better, that drift so far is brimming with steady gems that sparkle as if to say, savor this and trust in the journey. 

They are little things, mostly. Reassurances that parceled in with all the budding independence comes blooming, shared pride offered with the greatest of love. They are in the cheeky, sparkly-eyed, shyly winsome way a little person tells you one day, sitting naked on the toilet, “Maaaaybeee I gonna just use the potty now, no more pull-ups.” Or when that same little person guides you on a nature hike of his own devising, one that winds around according to “my plan” and incorporates a variety of mystery animal poop shapes, sizes and colors that he had taken note of and remembered. And when an idea pops into his head for creating something so simple, wholesome, and actually scrumptious you just want to make it week after week both for the pleasure of it (because it’s indeed yummy!) and for the memory of how much you want to take a giggling bite out of him.

(By the way, I am sorry and a little embarrassed to mention poop not just once but actually twice in the same post, and one that is meant to be about a snack that happens to be brown at that. At the same time, it just feels appropriate. It’s all as it should be, the push-pulls what they need to be, and it’s good.)

 

Stovetop hot chocolate brown rice pudding
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Ingredients
  1. 1 cup short-grain brown rice
  2. 3 cups unsweetened almond coconut milk (or equivalent combination of almond and/or coconut milks)
  3. 1/4 cup unsweetened cocoa powder
  4. ¼ cup maple syrup
  5. 1/2 teaspoon ground cinnamon
  6. ⅓ to 1/2 cup dark chocolate chips according to taste
  7. 1 teaspoon pure vanilla extract
Instructions
  1. Bring 1 1/2 cup water and rice to a boil over high heat. RCover, and reduce to a slow, steady simmer for approximately 40 minutes.
  2. Add almond coconut milk(s), stirring well, and bring to a simmer. Reduce heat to low and allow to cook until pudding has thickened, 20-25 minutes, stirring at regular intervals.
Happy Apple Natural Kitchen http://happyapplekitchen.com/

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