Creamy Autumn Bliss

Simplest creamy delight!
This is a delicious blend of squash, broccoli, onion and celery!
So smooth, creamy and comforting without any added processed foods!
You can season it in several ways, but I will share our favorite in this super simple, quick and easy recipe.
I always save the broccoli stems in the freezer for recipes like these. Use the attractive part of the broccoli (florets) for raw, steamed or stir fried enjoyment - cut and freeze the thick stems for soups!

Ingredients:

• 2 large mature yellow squash (delicata will also do) - cubed.
• 1 orange variety squash: I used a mature zucchini, you can use butternut, acorn or pumpkin - cubed
• 7 thick broccoli stems - cut large
• 1 whole celery heart - chopped large
• 1 medium onion - chopped large
• 2 tbsp garlic powder (much more flavorful than fresh garlic) 
• coconut oil
• salt and pepper
• alternative milk (coconut, rice or soy work best) - as much as needed

Later seasoning:

• cayenne (optional)
• curry
• turmeric
• cinnamon
• nutritional yeast
• extra virgin olive oil
• dry dill for garnish

Directions:
In your pressure cooker (or cooking pot) saute' onions and celery in coconut oil for 5 minutes. Add all the cubed squash. cook for 3 minutes. Add broccoli stems and if you don't have enough liquid from the veggies, add a little more (no more than half the amount of veggies). finally top with salt and pepper - stir and seal pressure cooker or place lid on your pot. In a pressure cooker, cook over medium for 20 minutes - in a pot, cook until all veggies are tender (40 minutes or so, add water if it dries up)

When it's ready - place in small batches either in your blender or food processor. Add milk as needed (achieve your preferred consistency). Add the "later seasoning" list on creamed veggie soup and stir. Quantity is really a matter of preference - anywhere from 1 tsp - 1 tbsp.

Enjoy warm with a slice of buttered garlic bread of your choice!

Buon Appetito! 

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Potato Leek Soup

This is a yummy soothing comforting soup! It can be served chunky or blended in the food processor.

You can play with it and add more veggies depending on what you have seasonally/locally. I was lucky enough to have a batch of potatoes locally grown at a friend's home.

It is a very rich soup (starchy) so a small serving will do with a large green salad and other light sides.

Ingredients:

• 10 small/medium potatoes (cubed)
• 2 large leeks (sliced and washed well)
• 1 large onion (diced)
• 1 whole heart of celery (chopped)
• 2 large carrots (shredded/grated)
• 1 bag of organic baby greens or any other greens you have
• 3 large garlic cloves (crushed)
• vegetable broth enough to cover the veggies
• salt/pepper
• chili flakes
• thyme (1 - 2 TBSP)
• dill (1 TBS)
• bay leaves (as many as you like)
• coconut oil (for cooking)
• extra virgin olive oil (to drizzle over soup when serving)
• nutritional yeast (optional - to sprinkle on soup)
• chopped parsley (optional - for garnish)

Directions:

Prep all the veggies as suggested. You can cook this in a regular pot, although I much prefer in my pressure cooker because it is much faster.
In your pot heat the coconut oil and add onions, carrots, celery and garlic. cook until softened.
Add leeks  and stir for a couple of minutes. Add potatoes and broth. add spices and greens. Seal your pressure cooker or cover you pot and let cook (in a pressure cooker for about 20 minutes on med/high. Release pressure with cold water method. In a regular pot cook until potatoes start breaking.
Remember you can serve this chunky or blended.
Add the olive oil, nutritional yeast and parsley if you choose to. You can add vegan cheese or any other garnish you can think of! We like it a little spicy so we add extra chili flakes!

Buon Appetito! 

*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com  :)

Dahl and Curried Cabbage with Rice

Our family LOVES Indian cuisine. My kids especially love dahl and my husband and I especially love curried veggies. This is a dish that pleases everyone in our home! It is rich in flavor and delicious if served with a spicy kraut and pickled okra on the side!

Ingredients:
Rice:
- 2 cups uncooked Indian Basmati rice (I use white because it is easier to digest and more authentic)
- 7 Cardamom cloves
- Water

Dahl:
- 2 cups green lentils
- 1 1/2 cups red lentils

- 1/2 cup green mung beans
- medium onion (diced)
- 7 cherry tomatoes (or 2 medium size tomatoes)
-  coconut oil
- garlic (as much as you like, crushed)

Spice blend for dahl (you can adjust based on your preference too!):

- 2 TBS authentic Indian curry powder
- 1 TBS turmeric
- 1/2 TBS cinnamon
- 1 TBS ginger powder
- 1/2 TBS clove powder
- 2 TBS garlic powder
- 2 TBS cumin
- salt and pepper (as much as you like)
- 1/2 TBS cayenne (optional)

Curried Cabbage:
- 1 small head shredded cabbage
- 1 large carrot (cut into thin strips or shredded)
- 1 small onion (cut into shreds)
- coconut oil
- 1 tsp turmeric
- 1 TBS authentic Indian curry powder
- 1/2 TBS cumin
- 1/2 TBS ginger powder
- 1 TBS garlic powder
- salt and pepper


Directions:
I soak the rice for a few hours after washing it real well. Throw the cardamom cloves in the water while it soaks. This will be the clean water in which you will cook the rice. 

I soak the green lentils and mung beans together (not the red ones) overnight. Before cooking, drain and rinse them.

In a large pot heat coconut oil and saute' diced onion and tomatoes. When browned add the green lentils/mung beans and spices. Pour enough water to cover it and set the heat on med. Stir frequently (lentils can stick). Add the red lentils after 10 minutes and more water. Turn the heat to med. low. Stir often and add water if needed. We like our dahl fairly creamy so I tend to over cook it just a touch.

Just as you think the dahl is ready, turn the heat on medium for the rice and cook like you normally would cook rice. In a cast iron skillet heat coconut oil and cook onions and carrots, when browned add cabbage and spices. Cook until cabbage is ready.

Serve with your choice of hot sauce and chutney or pickled goodies!

Buon Appetito!

*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com  :)

Quinoa Stuffed Bell Peppers

These yummy beauties are so filling! Served with a side salad or pickled veggies is ideal!
The bell peppers were grown in my friend Melissa's home farm, and were huge!
I made this dish as a light lunch, but it ended up being a VERY filling meal!
The quantity of all the ingredients is really based on your preference. There is no specific amount - depends on how flavorful and/or salty/oily you like it!

Ingredients:
- Quinoa (cooked in veggie broth)
- lentils (cooked in simple spices)
- baby greens (chopped)
- onions (yellow and green - diced)
- olive oil
- salt and pepper
- garlic powder
- thyme
- oregano
- sage
- large bell peppers (cut off the top and clean out)


Directions:
I cooked the quinoa in veggie broth. I also cooked (separately) the lentils in water and spices. Nothing fancy.
In a bowl mix ALL the ingredients (minus the bell peppers!) together - and stuff the bell peppers.
Place on a cookie sheet over parchment paper.
Bake at 400F for 40 - 45 minutes.
I enjoy them with a little drizzle of Sriracha and tons of pickled fermented yumminess on the side!


Buon Appetito!
*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com  :)

3D Jazzy Noddles!

I came up with this dish one night that I was craving a yummy dinner that was easy, quick and super rich in nutrients. My body was craving Asian mushrooms (which is an indication your body is asking for a boost in vitamin D!) - but then again, I am always craving Asian mushrooms, as well as fresh raw kale that is now so abundant this time of year!
The main ingredients are THREE - the spices and dressing are a couple of things that most people have in their pantry. I call them "3D Jazzy Noodles" because the recipe came from my own head, called for three main ingredients ... and their fun! :) Ha ... for lack of originality!
I was lucky enough to pick the kale at my good friend Annie's beautiful abundant garden just a couple of days ago. Everything tastes so much fresher when it's hand picked. The mushrooms were from the Farmer's Market and the noodles from the Asian market - These simple details add so much to the flavor of the food you prepare!

Ingredients:
- Flat Asian rice noodles (or any other noodle you like)
- Maitake mushrooms (or any other Asian variety: shiitake, oyster, black ...)
- Fresh kale (washed and chopped into strands)
- Coconut oil
- Tamari Sauce
- Garlic powder
- Salt and Pepper (I used Himalayan pink salt)
- Chili paste (optional if you want some spice!)


Directions:
Cook the noodles according to directions. Drain and rinse.
Wash kale and chop.
In a cast iron skillet, heat a little bit of coconut oil, saute' the mushrooms with garlic powder, a generous drizzle of tamari sauce and black pepper. Cook until very well done.
Place noodles on the plate, top with mushrooms, kale, drizzle extra tamari sauce and a touch of chili paste. Enjoyed best with chop sticks, naturally! ;)

Buon Appetito! 

*If you'd like to sign up for the e-mailing list, please enter your email in the box at the top right corner of the page or contact me at: faulkdickerson@gmail.com  :)

Cilantro Hummus

My sons all have severe allergies to several foods, especially nuts and seeds. My son Dante in particular was the first to be rushed to the hospital at age 1 with a horrible reaction to Tahini (sesame paste). It was a very painful and challenging adjustment as we discovered food after food how much we needed to avoid to keep them safe.
Tahini is an ingredient found in many Middle Eastern Foods in particular, but I have adjusted so many delicious recipes without it! Hummus is the main dish containing tahini that is known all over the world.
My Hummus has seen many transformations over the years, and it is on the top 3 foods my family requests often, and one that I enjoy bringing to pot-lucks! I have a large variety of recipes for hummus, and the one requested tonight in particular is Cilantro Hummus!
I usually soak my garbanzo beans 48 - 52 hours (draining, rinsing and changing the water every 8 hours) but you can very well prepare them the way you usually do or use canned beans if you prefer!

Ingredients:

- 5 cups cooked garbanzo beans (chick peas)
- 7 to 8 garlic cloves
- salt and pepper
- big bunch of cilantro (washed, save some for garnish)
- extra virgin olive oil (I eye ball the quantity based on the need, just have your olive oil bottle by your side!)
- cumin (1 TBSP)
- cayenne (optional as much as you like)
- garbanzo water (if needed)
- 1 large lemon (fresh squeezed juice)


Directions:
I throw everything in the the food processor on high. I pause and check texture and add whatever liquid I choose if needed (more oil, more lemon if you like it tangy or just plain water). If you prefer chunky hummus, omit or minimize the water - if you prefer it creamy add more liquid and mix longer.

When it's ready garnish with chopped cilantro, olive oil and cayenne (or paprika if you don't want it spicy).
Serve with pita bread, crackers, corn chips, and FRESH VEGGIES!!! I would recommend refrigeration overnight, but served right away is also yummy!

Buon Appetito!

*If you'd like to sign up for the e-mailing list, please contact me at: faulkdickerson@gmail.com  :)

Q & A: What to do with beans?!

My first Q & A!

I am happy to answer food questions ... so please feel free to message me with any tips you might be needing! If I can I will be more than happy to answer them to the best of my ability!

Melissa writes: "I canned a bunch of beans last winter but I still have a bunch left over because I'm not really sure what else to put them in besides chili! Any ideas?" 

A: Well, luckily, beans are my specialty! In our vegan home, legumes are our "meat" ... and we consume them often in a gazillion ways! I use dry legumes that I soak for 24 hours or more. Often I will invest enough time to sprout them, but if not a good 24/36 hour soak makes them far more digestible and flavorful!

Here are some ideas: 

1. Yes CHILI! Chili can be made with a variety of beans, not just one or two kinds. We make our vegetarian chili with tons of seasonal veggies ... so mix it up!

2. I make tons of dips with beans! All kinds of beans! Hummus is a go to traditional one, but you can make hummus with many other types of beans not just garbanzo! They all have different textures and flavors, and you can dress them up in a variety of ways. Put them in a food processor with all kinds of herbs. Try roasted veggies like artichoke or bell peppers. Olives are another great flavor ... play with the spices, Indian, Asian, Middle Eastern Mediterranean, Mexican .. the possibilities are endless! Serve with corn chips, bread, raw veggies, rice crackers ... great as a stand-alone meal or side. My kiddos love bean dips as spreads in their sandwiches and wraps too! 

3. Throw them in soups. You can make hearty vegetable soups with a rich onion/celery stock and cabbage. Beans are a great addition. You can also make minestrone style soup with beans! Curry style soup or even tortilla soup! A favorite in our home is throwing all the veggies that are getting "oldish" in the pressure cooker with carrots, potatoes (sweet or white), root veggies and beans .. cook with tons of spices and when it's ready just blend it in the food processor! CREAMY vegetable soup is a favorite in our home in the fall and winter! You can serve it with drizzled olive oil!!! 

4. I also serve my beans warmed in a broth of spices (bay leaves, oregano, garlic, thyme) and topped with either fresh chopped onions, or fresh chopped garlic and a fresh herb - either basil, mint, cilantro, or parsley. Drizzle olive oil, add salt and pepper and they are delicious with a side of baked sweet potato and steamed greens! 

5. You can certainly make several bean salads! Dressing them with olive oil, cumin, curry salt and pepper, fresh garlic, herbs and lemon or lime juice! Serve alone, or add to cooked quinoa with fresh raw greens, or with pasta and a delicate mayo/yogurt like dressing.  

6. You can make enchiladas, burritos, tacos or the always adored: rice and beans! I serve my rice and beans with fresh shredded lettuce, guacamole, and salsa!

7. Mexican lasagne (yes, lasagnE not lasagnA! – proper Italian spelling!).  I layer corn tortillas with beans, cheese (I use Daiya vegan cheddar), salsa, olives, onions, avocados in a baking dish and bake for 40 minutes or until ready. YUMMYY!!


8. Taco pies are another great way to use beans! Any variety or ingredients you mix, top them on a shell of broken corn chips and bake for 30 minutes or so! it is delicious with a side salad!


9. Making an Indian style curry dahl with beans is a really filling and delicious side, served with basmati rice and a vegetable curry.


10. Lastly, if the beans are not too mushy, you can actually dress them with tons of spices and make crunchy snacks! I posted the recipe to make crunchy garbanzo beans on my blog last month, check it out and see if that too will work!

Buona Appetito!