Tag Archives: vegan

Pathways, Rivers, The Journey

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Just beyond this point across The San Francisco Bay on a clear day you can see The Golden Gate Bridge in all it’s glory.

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It is a chilly but sunny morning here in Western Massachusetts. Thoughts of beautiful pathways and flowing rivers were the first thing that came to mind as I lazily awoke to the crisp air this morning. These images were not of the local natural world but from past hikes in California. Muir Woods, Land’s End in San Francisco and The Bay Area are very much on my mind. That may have something to do with the fact that I am missing my youngest daughter, Hannah who lives currently in The Bay Area and possibly because I spent the day yesterday at a delightful wedding party of my dear friend’s son who also lives in The Bay Area. What ever the reason it is a nice way to wake!

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With the crisp air I find myself searching for one of those comfy long cooking meals that you smell all afternoon while it simmers. So I am planning to make an heirloom mixed bean stew with barley and loads of vegetables for dinner. I love making stews and soups that cook for long periods of time so we get to smell the mixed foods and anticipate the flavors. And there is always plenty left over for another meal on another day.

My heirloom bean stew will be cooking this afternoon while I pack my kitchen for the upcoming demolition and remodel that starts the end of this month. I am anxiously excited about this project which has been in the planning stages for over 2 years. Once the kitchen is complete I imagine spending time cooking wonderful new foods, enjoying lively conversations with family and friends, and embarking on adventures far from my soon to be cozy kitchen.

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Let me share the recipe so you too can explore one of those long cooked meals.

Heirloom Mixed Bean and Barley Stew

 1 diced onion

1 cup diced celery

1 cup diced carrot

½ cup each of any other vegetable you choose

2 Tbsp olive oil

8 cups vegetable broth

1 cup uncooked barley (washed and pre-soaked overnight)

1 ½ cups mixed heirloom beans (washed and pre-soaked overnight)

1/3 cup crushed tomatoes

¼ tsp sea salt

½ tsp pepper

1 tsp each of following herbs: basil, oregano and thyme

Sautee the vegetable in oil for 3-5 minutes. Add broth and remaining ingredients bring to boil then reduce and simmer for 1 ½ hours or until the beans and barley are tender.

 These meals are like a big hug from an old friend or like when your heart just swells with joy at seeing someone you adore.

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Ahhh… such a nice way to start the day!

 

 

 

Mom, IKEA and the Pittsfield Farmer’s Market this weekend

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Well we did it! What started out as an ordinary yet insane day closed with pizza, beer, good friends and MOM in my backyard….AND the unloading of about 2000 lbs of kitchen cabinets!

I guess an explanation is needed here for those of you who don’t know me. First a photo from the Stoughton IKEA store where my daughter Kristen, my dear friend (I think we are still friends) Helen and I had just loaded the 2000lbs of kitchen cabinets into my car and Kristen’s SUV…notice we are all smiling still!

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Ok…let me give you the context of this insanity… so we had driven 3 hours prior to this photo and got up at dawn so I could be the first person at the IKEA kitchen design center this morning to purchase my future kitchen which by the way my dear mom made possible…Thanks mom hope you know how much I love and miss you!

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Sooo…after loading our cars (with the help of a very strong…very young man who then disappeared as if by magic)… we began the the 3 hour drive home (it took longer due to the weekend travelers all returning home at the same time we were)…

En route home I was running the whole scene of how, upon arriving at my house we would unload the cars, walk the dogs, eat and survive it all…it was clear we three could not do it…so I began to panic…a little.

Then after several truly crazy moments on my part which I choose not to share here a bit of magic occurred. There were suddenly 2 strong men related to Kristen and Helen waiting at my house to help unload the 2000lbs of cabinets…another dear friend Donna had purchased beer and was on her way to my house to take care of my crazy dogs…and 2 large pizzas had been ordered to arrive right after the cabinets were safely in my basement. AMAZING I thought simply amazing.

AND yesterday all the women mentioned in this blog including my mom who is always present in my life were at the Pittsfield Farmer’s Market sharing whole foods and in particular “ALL THINGS BEANS”

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We had lots of fun at the market as we do every time we participate or visit. I want to share this recipe with you which continues to make me smile…

Chocolate Adzuki Bean Balls:

Chocolate Adzuki Bites (Vegan, Gluten Free, Sugar Free, Soy Free)

Ingredients:

For the adzuki balls:

  • 1/2 cup dried adzuki beans
  • 3/4  cup pecans
  • 6 or so pitted medjool dates (about 1/2 cup)
  • 1/4 cup cocoa
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tsp maple syrup (optional)
  • 1-2 teaspoons rice milk (optional)

For the topping:

You can choose either shredded coconut, chopped pecans or chopped cashews. You’ll need about a cup of whichever one you choose. For the nuts, I recommend blending them in the food processor before you make the balls because then you don’t have to clean it out.

  • 1 cup of selected topping
  • 1/4 tsp sea salt (the larger flakey kind if possible)

Directions:

Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain and set aside.

In a food processor or blender, blend the nuts for your topping (if using) and set aside. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add rice or almond milk a teaspoon at a time to add moisture. You can also add a teaspoon of maple syrup to make it a little sweeter (if you use the maple syrup you probably won’t need the rice milk)

Scoop out the dough a tablespoon or so at a time and roll into balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the topping until they are coated then put them in the fridge for about an hour to firm up.

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I must admit that I am beyond tired so will sign off for this week…more to come.

I’d like to end with gratitude for my family and friends, for this glorious life I have been given and for the hope of more to come. I am truly blessed and know this each day I wake to greet the sun!

Peace and Brightest Blessings Dear Ones!

The Beauty of Chocolate

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Chocolate makes me smile! It’s just that simple. And when I am smiling the world is a better place. I am reminded of a quote from one of my favorite poets and Buddhist Monk, Thich Nhat Hanh:

“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”

One reason to smile is this delightful Pistachio Chocolate Mousse. The recipe below comes from Eric Lechasseur and Sanae Suzuki’s vegan macrobiotic cookbook Love, Eric & Sanae. When I prepare this mousse people think I’ve spent hours fussing to create it and that also brings a smile to my face. Both because they enjoy it and because it is truly a simple dessert to make.

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Pistachio Chocolate Mousse

Love,Eric  Sanae

Here’s the recipe:

24 ounces of silken firm tofu, well drained.

½ cup maple sugar

1 pinch sea salt

½ cup soy milk (unsweetened)

9 ounces grain-sweetened chocolate chips – semi sweet also works

½ cup ground pistachios

Combine maple sugar, tofu and sea salt in a food processor and process for approximately 5 minutes until creamy.

Combine soy milk and chocolate chips in a saucepan, heat at medium. Stir constantly until the chocolate has melted than transfer to the food processor.

Add vanilla extract and continue to blend for a few minutes.

Add ½ cup pistachios and process until well combined.

Transfer mixture to glass or ceramic container and chill for a few hours.

Serve in individual serving bowls topped with crushed pistachios.

YUMMY!

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As you go along your path remember….

“Walk as if you are kissing the Earth with your feet.” Thich Nhat Hanh

Health, Peace and Brightest Blessing

Orange Pan Glazed Tempeh

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Happiness is when what you think, what you say, and what you do are in harmony.

Mahatma Gandhi

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This dish has become one of my favorite tempeh recipes and it can be made in only 30 minutes…how’s that for fitting into a busy life? I added roasted kabocha squash, steamed kale and good old short grain brown rice. The pickle is “Crimson Kraut” a mild Kimchi made by Hosta Hill.  Hosta Hill also made the tempeh I used for this recipe. Learn more about them at this link

http://hostahill.com/tempeh/

So here is the recipe for Orange Pan Glazed Tempeh:

1 cup freshly squeezed orange juice

1 Tablespoon freshly grated ginger

2 Teaspoons tamari (or shoyu)

1 ½ Tablespoon mirin

2 Teaspoons maple syrup

½ Teaspoon ground coriander

2 small cloves garlic, crushed

10 ounces tempeh (or extra firm tofu)

2 Tablespoons olive oil (use light as extra virgin will smoke)

½ lime

Optional – cilantro

1)      Squeeze juice and place it in a small bowl.

2)      Grate the ginger over the bowl making sure to add the juice.

3)      Mix together the tamari, mirin, maple syrup, ground coriander and garlic. Set aside this mixture.

4)      Cut the tempeh (or tofu) into bite size pieces (if working with tofu, pat dry and then cut up)

5)      Heat the olive oil over medium heat until hot but not smoking.

6)      Add the tempeh and sautee for about 5 minutes on each side until golden brown.

7)      Pout the orange juice over the tempeh and continue cooking for another 5-7 minutes until the sauce has reduced to a nice glaze.

8)      Make sure to turn the tempeh while the sauce reduces to prevent sticking.

9)      Serve the tempeh with grain side dish. Drizzle the remaining tamari sauce mixture over the top.

10)  Add lime juice and cilantro if desired.

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Kira and Poohger send sloppy kisses from Kira’sKitchen

Eat healthy and be well!

Cold breakfast recipes for kids

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We have very busy lives and for those of us with children it can be challenging to get everyone out of the house in the morning with a good breakfast. I have come across some delightful cold breakfast recipes that most children will eat!This one was posted on http://www.mrbreakfast.com and came from newjerseygal.

Banana Burritos – best to use all organic foods whenever possible
1 medium banana
1 flour tortilla – you can find rice tortillas for children with gluten sensitivity/allergies
2 tablespoons nut butter – I make my own almond butter which is the favorite at my house
1 teaspoon mixture of pure maple sugar and cinnamon
1 tablespoon raisins
1 teaspoon chopped nuts

Spread the nut butter all over the tortilla. Place the banana on one edge of the tortilla. Sprinkle the maple sugar/cinnamon mixture and chopped nuts over tortilla and roll up. Some of you may also want to top this off with some tofu whip or whipped cream! Trust me they will love making these and eating them….AND they could grow up to be as silly as my children did (see photo of Patrick’s graduation party above)

Fun with Food

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Fun with Food

I love cooking with kids.

Cooking with children is a ton of fun! They are curious and adventurous so they are more likely to try new foods. It really isn’t difficult to introduce them to healthier food especially if they help to prepare the recipes. I’m going to offer a variation on Rice Krispy Treats that comes from The Kushi Institute kitchens.

Rice Krispy Treats

3 cups toasted brown rice cereal (Barbaras or Erewhan)
1 cup brown rice syrup
½ cup almonds, peanut butter or Tahini
1 tsp sweet miso

Variations:
½ cup golden raisins
Roll balls in chopped toasted nuts

1) Combined rice syrup, nut butter and sweet miso in small pot. Heat on low flame until well blended.
2) Pour over rice cereal and mix well.
3) Roll into 1” bals or press firmly into 8” x 8” glass dish. Let sit until cool.

The balls are very sticky so it is wise to drop spoonfuls of mixture onto parchment paper and allow to cool a bit before trying to roll into balls.

Give this recipe a try and make it with your children it will be a blast!

Pittsfield Farmers Market

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Come see me July 20th

Come see me July 20th

I’m sharing a simple and delicious recipe for you. This one was the favorite during my demonstration at the Pittsfield Farmers Market in June.

I’ll be back at the Market on July 20th with new, simple recipes that you can sample while browsing the market!

Sweet Corn Millet Croquettes

 3 ¼ cups boiling water

1 cup millet, washed and soaked overnight

2 cups sweet corn

1 small onion diced small

1 grated carrot

1 clove garlic, minced

1 tsp umeboshi vinegar, or to taste

½ tsp shoyu or tamari sauce

½ cup scallions or parsley

Olive oil

1)      Heat small amount of oil in a heavy skillet medium high heat

2)      Add the millet and sauté 2 minutes stirring constantly

3)      Add onions and sauté another 2-3 minutes stirring constantly

4)      Add garlic, carrots and continue sauté 2-3 minutes adding corn to combine all ingredients

5)      Add boiling water to millet mixture and turn down to low, cook for about 30 minutes checking often to see millet is not sticking to bottom of skillet. Add more water if needed

6)      Once cooked add parsley or scallions and mix thoroughly. Allow to cool so you can handle millet mixture.

7)      Place half the mixture in a food processor and blend until paste then add back into remaining millet.

8)      Form the mixture into 6 equal sized croquettes

9)      Heat oil in skillet and add croquettes, cook 5 minutes on each side.

10)  Remove from pan and set in warm oven

Chive Mayonnaise

 1 cup veganaise

1 small bunch chives snipped small

1 tsp lemon juice or ½ tsp umeboshi vinegar

1 Tblsp olive oil

Pinch sea salt

Mix together ingredients and use to top millet croquettes.

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Remember to stop by my booth and pick up some new recipes to add to your favorite whole foods recipe box.

Enjoy this fantastic summer weather!

I’m Back

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Well it has been a long winter! I am delighted to be back with the freshness of spring and many cooking classes under my belt. My focus has shifted back to children and how to engage them in cooking with us. Here is just a quick snapshot of why we would want to cook with the children in our lives:

Do you struggle to find quick, nutritious snacks and meals to offer your children? With our very busy lives it is often challenging to find the time to prepare healthy meals. There is a healthy solution!

Children are naturally curious and adventurous so why not introduce them to food by making it fun.

They are so pleased when they make something for others and receive praise for a job well done!

Children will jump for joy when they learn to cook!

Benefits of Cooking with your Children

             Cooking with the children in our lives is a wonderful way to spend quality time together. They feel good about themselves when they contribute to the daily chores at home and cooking can be so much fun. Children love to have the opportunity to show us what they know and can do. They are proud of themselves when make something the whole family enjoys together.

Cooking with children does take time and patience. It can also get pretty messy and the food may not be just the way we grown ups like it, but believe me it is worth the effort. Preparing food to eat and share with others teaches children so many life-long skills while engaging them in a fun and healthy activity. And the fact is that children who help with the planning and preparation of meals also are more likely to eat what has been made. Younger children need tasks that they can accomplish safely and sometimes older children can help them when they get stuck.

Older children are able to read and interpret recipes. They can help younger children measure and and mix. Show older children how to properly clean cutting boards and counters and what good personal hygiene is when preparing food. Work with older children to set up the work area with all utensils that will be needed, and gather all ingredients before starting to cook. Teach them to develop the ability to plan for their menu by preparing all ingredients that must be chopped, peeled, etc. so that the actual cooking process goes smoothly and quickly. This organization and planning helps the cooking process go smoothly adding to their sense of accomplishment.

Shopping Adventures

Think about involving children in the entire food preparation process starting with making the grocery list, shopping, putting food away, setting the table, cooking and sitting together to enjoy the fruits of your labors.

In the grocery store teach your children how to read nutrition labels. Help them understand the difference between fresh and processed foods. Teach them about healthy fats, whole grains and beans, alternatives to meat and the importance of a balanced diet for overall good health. Introduce children to vitamins and minerals and how to shop for the highest quality foods at the best prices. Show children the content of sugar or salt that is in their favorite processed foods and offer them healthier alternatives they can make. In doing so we are teaching them about important nutrients and healthy food choices which they can carry all their lives.

The benefits of shopping and cooking with children are many.

They learn what healthy foods look and smell like

They learn about important nutritional information

They are more likely to eat the healthy food that is presented to them

They get to spend quality time with you

They may focus their time and energy in more healthy endeavors rather than being connected via phone, computer, TV etc

So what are you waiting for get into the kitchen with your children and have a blast! Try this recipe from Shari-Lynn Demaris’ cookbook it has become a favorite of some of the children in my life!

Tofu Nut Balls

 

½ cup uncooked short grain brown rice

1 cup water

2 Tblsp shoyu

½ lb firm tofu

½ cup ground almond

½ cup whole wheat bread crumbs

Sea salt to taste

1-2 Tblsp sesame oil

1 cup safflower oil (it is less likely to burn)

1)    Wash, rinse and soak the rice.

2)   Place prepared rice and water in small saucepan. Bring to a boil, cover and lower heat cooking for 35-45 minutes until rice is very soft.

3)   Place shoyu and ½ the tofu in a blender and then add about ¾ of the cooked rice. Blend into a thick paste.

4)   Place remaining tofu in a large bowl. Add the blended mixture to the bowl along with the bread crumbs and almond meal. Mix well, then add the remaining rice and sea salt to taste.

5)   Make small balls with your hands or flatter batter and use cookie cutters for special shapes.

6)   Pan fry balls in the sesame oil for 15 minutes or pan bake them at 350 for 30 minutes.

Enjoy!

 

Boo-Ya… Black Bean Burgers and Thanks-Giving

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Happy Thanksgiving to all!

Well it’s that time of the year again when we are thinking about feasting with family and friends. I just love this time of Thanksgiving. We have a wonderful opportunity to take a moment with those we love dearly to reflect on what we are thankful for in our lives. For some of us it is a large task as we may have faced life challenges that were not only beyond our control but beyond our capacity to endure. The Art of Thanksgiving is for us to dig deep into our hearts and find something that brought us joy…inspired us in some way and will remain tucked neatly in our soul for eternity. I am thankful for the family and friends I have been blessed with!

So this week has just flown by and today my darling Hannah arrives from California. Furniture has been rearranged and the menu for our family Thanksgiving is in the works. This year will bring some changes at our Thanksgiving table but many of the favorites from years past. After all Thanksgiving has a tradition attached to it so we come together with the expectation of seeing and experiencing those dishes. We are very blessed to be able to come together to share our meal. I am ever aware of my blessings and grateful always! Along with food changes there will be some family members absent at the table and they will be sorely missed. To mom and brother, John feast on up there in heaven and be with us as you are able.

One of the dishes I plan to add to our feast is my new favorite Boo-Ya Black Bean Burgers! They are simply delightful with a bit of secret sauce (recipe will appear in the secret sauces post at a later date) on top oh my.

So simple to make here is my recipe but you can make adjustments to taste.

1 ½ cup organic black turtle beans – washed and soaked overnight

1 cup cooked organic millet and corn – see millet post for directions

¼ cup organic whole wheat pastry flour

1 organic sweet onion finely chopped

2 large organic carrots finely chopped

2 stalks organic celery finely chopped

½ cup finely chopped fresh organic parsley

Organic Olive oil

  • Cook beans with 2inch piece of soaked kombu in just enough water to cover for approximately 45 minutes or until soft. Check the beans as they cook and add water if needed to prevent sticking on bottom of pot.
  • Cook millet and corn as directed (see previous post)
  • Chop carrots, celery and onions and sauté in 1 tblsp. olive oil until soft.
  • Mash cooked beans with potato masher until about half the beans are mashed. I like to leave some beans for texture and appearance.
  • Add the millet, vegetables and mix well.
  • Sprinkle the pastry flour over mixture and blend in thoroughly.
  • Form bean paste into patties and cook on medium heat in enough olive oil to prevent sticking.
  • Turn burgers after approximately 5 minutes (or when brown but not burned).

I use my spatula to continuously shape the bean paste into patties. The millet and flour are nice binding agents and add flavor. Keep patties warm in oven until all are cooked. Top with pumpkin seed sauce or tofu cream…yummy!

Kira and I hope you all have a most joyous Thanksgiving. Be well!