Cauliflower, Coconut and Chocolatey Crispies

Good Afternoon.

What an incredibly lazy day it is today.  I hit my snooze button for at least 40 minutes.  The prospect of such a cold day kept me cuddled in bed.  I didn't even go for a run!  I figured today could be my "off" day. So, I had a relaxing, easy morning.  I made breakfast of toast with almond butter and jam and a juicy pear.  I finished my schedule for work and even made a healthier version of rice crispy treats!

OH!  I signed up for a 1/2 marathon.  May 1st, here in Eugene.  I felt that I needed to have something to work towards, something in the very near future.  I am also contemplating signing up for the San Francisco full marathon on July 31st.  If I was going to do a full, I wanted to do a destination marathon.  I had never been to California and had always wanted to see San Francisco.  By the end of the month I want to make a decision about it.

Last Friday I had a very tiny dinner party at my house.  It consisted of me and two other people.  But it was very nice.  I love cooking for other people.  On the menu was a curried stew and raw coconut cookies.  Cookies did not last long.  And the stew...awesome.

Curried Cauliflower Stew with Chickpeas
Courtesy: "Clean Start"


1 Head cauliflower
1 Medium yellow onion, sliced into thin slices
2 Garlic cloves, minced
1-Inch piece fresh ginger, peeled and cut into matchsticks
1 Tablespoon grapeseed oil
2 Carrots, sliced into 1/4 inch rounds
2 Tablespoons mirin
1 Tablespoon curry powder
1 Cup vegetable stock
1 1/2 Cup chopped tomatoes with their juices
1 1/2 Cups cooked chickpeas
2 Tablespoons raisins
Salt and pepper to taste
Chopped fresh cilantro

Prepare cauliflower by removing and discarding outer leaves and inner stems.  Cut florets into small pieces and set aside.

In Dutch oven over medium-high heat, saute onion, garlic and ginger in oil until soft.  Add carrots and saute 2 minutes.  Add mirin, curry powder, veggie stock, tomatoes and chickpeas and stir to combine.  Bring stew to simmer, fold in cauliflower and raisins and cook until cauliflower is soft.  Season to taste with salt and pepper and serve topped with cilantro.

We served it over a mix of wild and brown rices.

Raw Maple-Cinnamon Coconut Cookies
Courtesy: http://sketch-freeveganeating.blogspot.com


These cookies are delectable and very dangerous.  They hold best if you keep them in the freezer.

2 Cups shredded, unsweetened coconut
6 Tablespoons coconut flour
1/4 + 2 Tablespoons maple syrup
1 Teaspoon vanilla extract
4 Tablespoons melted coconut oil

Maple-cinnamon icing
1/4 Cup packed dates
2 Tablespoons maple syrup
1/2 Teaspoon cinnamon
2 Teaspoons coconut oil
Water to thin

Combine all ingredients for cookies.  Roll into balls and place on a cookie sheet lined with parchment paper.  Press into round cookie shapes.  Combine ingredients for glaze in a food processor, this may take a few minutes.  Pipe onto cookies and top with nuts, if you want.  Freeze until hardened.

Crispy Rice Treats, Healthy Style
Courtesy: "The Gluten-Free Vegan"


While looking for healthy recipes to make with the kids at the Boys and Girls club I came across this one this morning.  I figured I had everything in my cupboards, why not!?!  And, well, it turns out I didn't have everything.  I used brown rice cereal instead of the puffed rice.  I also used pecans and walnuts instead of the almonds.  And lastly, I used almond butter instead of mac-nut butter.  Still delicious!


2 Cups puffed rice
1/4 Cups sesame seeds
1/4 cup raw, chopped almonds
1/2 Cup currants or raisins
1/4 teaspoon ground cinnamon
1/4 Cup vegan chocolate chips
1/4 Teaspoon vanilla extract
3/4 Cup macadamia or cashew butter, or other nut butter of your choice
3/4 Cup brown rice syrup

Place puffed rice, seeds, nuts, currants, cinnamon and chocolate chips in a large bowl and mix together.  In a smaller bowl, stir together the vanilla, brown rice syrup and nut butter.  I ended up heating this mixture a little bit because it was so stiff.  Add this mixture to the puff rice mixture.  Stir until really well combined.

Lightly spray a 9-inch square pan with vegetable oil nonstick spray and spoon the ingredients into the pan.  With wet hands, spread the mixture out so it fills the pan.  Refrigerate until well chilled, then cut into bars.

Rice Crispies Chilling in the Fridge

BALANCE

Good afternoon.

I know that I haven't really used this blog as an emotional/personal outlet much since I started it, I didn't really want it to be that.  But things change.

Lately, I have been very angry.  I am not usually an angry person.  I just feel upset and frustrated with everyone and everything.  I can't seem to calm myself down.  I have also been very emotionally drained.  I live in a city where I have no friends, where I don't fit in and where I feel like I don't belong.  And I am stuck here for another 6 months-my lease ends in June.  I have also been looking into getting a BS or MS in nutrition/dietetics.  I am looking at at least 3 years of school work before I can even apply for a program. I need to take math, chemistry, nutrition, biochem, organic chem, anatomy/physiology, psychology...  Way to go history degree!

On my bike ride home from the gym today I had a lot of thoughts going through my head.  The big word that kept popping up was BALANCE.  I feel out of balance, out of control.  If you ask my mom, she will tell you that this is not a new phenomenon for me.  I am pretty sure that I have struggled with this my whole life, especially when it comes to food/exercise.

As long as I can remember I have struggled with accepting who/what I am and how I look physically.  In junior high I remember restricting my intake of candy to zero.  I would eat cup after cup of Kix because I thought that it was fat free and low in calories.   I also remember bundling up in multiple layers to go out to the garage and use my parents' nordic track.  I was obsessive.  In high school I cut out large amounts of carbs and would run for 6 miles after my three hour soccer practice.  And the funny thing, I wasn't chubby at all.  In fact, I wore a 00 pant that kept falling off my non existent butt.  But I felt fat, I felt chubby.  That is so sad to think back upon.  In college my weight kept bothering me.  I trained for and completed a marathon.  I was strong and lean and fast, but all I saw where the tiny imperfections.  And today...today I am doing okay with how I look.  I no longer beat myself up because I didn't go for a run or hit the gym.  I can exercise four days a week instead of seven.  I still see all my flaws but I am starting to be okay with who I am.  But I need help with food balance.

I am an incredibly emotional person.  I eat.  I eat when I am sad, I eat when I am frustrated, I eat when I am happy, I eat when I had a bad day.  I eat.  Food for me is an addiction, much like alcohol is for many people.  When I had a bad day at work, instead of having a drink, I go home and eat chocolate.  And I know all of this.  I am very aware of my emotions when I put that 5th cookie into my mouth.  I need help balancing my emotions with eating.  I am really trying to force myself to stop and think and make some tea instead, but my will power isn't all that great.  I guess one up-side to my eating is that at least it is healthy vegan sweets that I make!  :)  But honestly, I have always been that way, especially with sweets.  I wonder where it came from.

So...my goal for this year is to try to remain centered and create balance in my life.  I think my first step will be to go back to yoga, but BALANCE it with a little running.  Yoga has been a part of my life since I was 17.  I think it is time to slow my body and mind down a little bit and give it a chance to do some healing.  I will keep you all posted on how things go.

But, since this is primarily a food blog, lets get down to the food!

5 Minute No Bake Peanut Butter Granola Bars
Courtesy: http://www.fannetasticfood.com


I found this lovely little blog via one of the other blogs I follow.  She is not vegan or gluten free, but some of her recipes are quite delicious.  I have been wanting to find a healthy, low sugar granola bar recipe for awhile now and she has done it!  Make sure that you refrigerate these or else they will fall apart on you.

1 3/4 Cups rolled oats ( I used certified gluten free )
1 Cup crisp puffed brown rice cereal ( I read this wrong and just got crisp brown rice cereal )
1/4 Cup pumpkin seeds
1/4 Cup sunflower seeds
1/4 Cup chia seeds
1/4 Cup unsweetened coconut
1/8 Cup ground flax meal

1/2 Cup brown rice syrup
1/3 Cup peanut butter
1 Teaspoon vanilla extract

In a large bowl combine all dry ingredients together.  In a microwave safe bowl heat peanut butter, vanilla extract and brown rice syrup together for 30 seconds.  Or you could heat them up in a small sauce  pan on the stove.  You want the ingredients to slightly liquify so it is easier to mix.

Pour wet ingredients into dry and mix really, really, really well.  I ended up using my hands because the wet ingredients were not as liquidy as they should have been.

Pour the mixture into a shallow pan.  Depending on how large/thick you want your granola bars will depend on the size of your pan.  I used a 9x13 inch pyrex.  Using a piece of parchment paper press down on the top of the mixture to flatten it.

Place in the refrigerator until hardened, about 1 hour.  Feel free to wrap them individually for easy grab and go snacking!

Grain-Free Peanut Butter Cookies

Brrr...it is cold outside, and inside!  I am currently wrapped up on my couch with a blanket and my heated rice bag.  Oh, and I am wearing my down booties and my warm winter coat.  Why must it be so cold?!?

As of a few days ago I no longer have a TV!  The other day, while I was making dinner, I had the tv on so I could listen to the news.  All of a sudden I heard some really loud popping noises and then my tv went dead.  Every time I tried to turn it on it would do the same popping and turn off.  I was kind of afraid that it would electrocute me!  When I went to bed that night I told myself that I am going to sell off all my tv stuff and do without tv.  Oddly, that was a slightly scary thought.  Sad.  I figured that I have plenty of other things I could be doing with my time, like reading, blogging, studying and knitting.  So far, so good.  Although I do use the internet to watch free tv shows.  Currently it is South Park.

I hope that everyone had a wonderful and SAFE New Year.  It was just another day for me.  There has been something about last year that made all the "holidays" seem less important/exciting to me.  I think it is partially because I am on my own and don't really have close friends or family near me.  And I also think that it is because I have finally realized how materialistic most holidays are.  People buy THINGS just to buy them.  I saw a young woman give another young woman a plain, grey, long sleeved shirt as a present for Christmas.  The receiver could have bought that herself.  She probably already has one just like it.  The present had no meaning, no love, no thought, no creativity.  Watching this exchange made me feel very sad inside.

As I have gotten older I have become less concerned with things.  I have a hard time buying something if I already have it.  I can't remember the last time I bought a t-shirt or pair of pants.  I am buying things when I need them, because I don't have it.  And I am buying better quality things when I do purchase new items.  I guess I just don't want to be burdened by all the things that can clutter my life.  I have become very minimalistic...except when it comes to cooking and my kitchen.

And with that...onto food!

Grain-Free Peanut Butter Cookies
Courtesy: http://sketch-freeveganeating.blogspot.com/


The original recipe calls for cashew butter, but since I had peanut butter on hand that is what I used.  This is a very yummy, little cookie.  It definitely has a coconutty flavor from the coconut flour, but it wasn't too sweet.  Try not to eat too many!

1/2 Cup roasted cashew butter, or peanut butter
1/2 Cup sucanat
1/2 Cup coconut flour
1/4 Teaspoon baking soda
1 Flax egg*
1/4 Cup almond milk/water ( I used hemp milk )
1/4 Teaspoon salt
1 Teaspoon vanilla extract

*1 Teaspoon of ground flax whisked together with 3 Tablespoons warm water.  Let sit for a few minutes.

Mix together nut butter, almond milk, sucanat, vanilla extract, and flax egg in a bowl.  In a second bowl mix together salt, coconut flour and baking soda.  Slowly combine wet and dry ingredients together.  Mix until fully incorporated.  Form into balls and use fork to create criss cross pattern.  Bake for 12 minutes at 350 degrees F.  Let cool completely before eating.

Tuscan Bean Soup

Good Morning Everyone!

Boy am I glad that I didn't get up to go for a run this morning.  Currently, it is snowing.  Not sticking, but snowing!  I guess a nice little run in the snow wouldn't have been that bad, but it just looks so cold!  So instead I had a warm bowl of nuts and squash and two pieces of homemade bread smeared with fig jam!

Last night, while making dinner, I had my tv on.  All of a sudden there were a bunch of really loud pops and then silence.  My tv went dead, kind of.  I unplugged everything and then replugged and turned it on.  Again, popping and then silence.  I did some research on the internet and it said that it was probably a build up of dust.  So today, after work, I am going to disassemble my tv and vacuum it out.  Keep your fingers crossed that it works.

The funny thing was, I didn't really miss it last night, although I did rent a movie on iTunes.  I went to bed thinking about selling my little tv set up and what I would put there to replace it.  I thought about all the different kind of pictures I would hang on the wall and how I could get a nice long bookcase to showcase my beans.  I also thought about all the more constructive things I would be doing besides watching tv, like reading, knitting, studying, sleeping!  So, I think that by the end of the week I will decide if I can live without a tv.

Onto food!

The cold weather and the now probably 23 pounds of beans in my closet are really good excuses to make lots of bean soups and stews.  This next recipe has been haunting my thoughts ever since I bought "Clean Food."  I had seen it the first day I bought it, but it just seemed too hard and difficult.  Funny how a long list of ingredients can do that to us.  If fact, it was an incredibly easy soup.  I even soaked and cooked my own beans!  And this soup/stew is so flavorful and filling it is kind of ridiculous.  Try it with polenta or pasta!  Or if you can eat bread, a nice crusty piece of bread.

Tuscan Bean Soup
Courtesy: "Clean Food"


1 Thumb sized piece of kombu
2 Tablespoons extra virgin olive oil
4 Garlic cloves, minced
1 Cup chopped onion
1 Tablespoon dried basil
2 Teaspoons dried oregano
1/4 Teaspoon dried rosemary
1 1/2 Cups cooked chickpeas*
1 1/2 Cups cooked white beans*
1 1/2 Cups cooked aduki beans*
4 Cups canned chopped tomatoes with their juices
1 Bunch kale or collards, chopped into bite sized pieces
2 Cups water or vegetable stock
1 Tablespoon brown rice vinegar
1 Cup red wine
Salt and pepper to taste
1/4 Cup chopped fresh parsley

* For the beans I used aduki and two of the white beans I got in my CSA.  Feel free to experiment with the beans or use what she had called for.

Place kombu in bowl with enough water to cover and soak 10 minutes or until soft.  Drain, mince and set aside.

In Dutch oven over medium heat, saute garlic and onion in olive oil 3 minutes or until soft.  Add basil, oregano and rosemary and stir.  Add chickpeas, white beans, aduki beans, tomatoes, greens, kombu and stock or water.  Bring to a boil, then reduce heat to a simmer.  Stir in vinegar and wine.  Season with salt and pepper to taste, cover and cook for 45 minutes.  Remove from heat, garnish with parsley and serve.

Serves 6

Tuscan Bean Soup over Ancient Harvest Gluten-free quinoa elbows

Crunchy Cinnamon Plantain Chips
Courtesy: "Thrive"


So here is another one of those items that I picked up at the store because I have never tried it before.  I knew that I had seen some sort of recipe for plantain so I thought I would give it a try.

"Thrive," a book by Brendan Brazier, is an eating guide for vegan athletes.  Well, it is a book for anyone looking to eat healthier and cause less stress on their bodies.  He has a lot of wonderful recipes and had introduced me to hemp products.  The recipe says that these plantain chips turn crispy, but mine never really did.  Either way, they were delicious!

1 Large plantain
1/2 Tablespoon coconut oil
1 Teaspoon lemon juice
1/2 Teaspoon cinnamon
1/4 Teaspoon salt

Preheat oven to 300.

Peel and thinly slice plantain from end to end; the strips should be long.  Place on a baking tray lightly oiled with coconut oil.

If coconut oil is hard, heat until liquid.  Combine lemon juice with coconut oil.

Rub a bit of oil and juice mixture on top of each plantain strip.  Rub on cinnamon and sea salt.

Bake for 25 minutes.

Comfort Food

Good Evening.

I intended on writing something profound and meaningful today, considering Christmas is just around the corner, but my thoughts are just not organized enough.  So instead I will just give you a bunch of delicious, warming recipes.

I have been busy this week cooking beans.  So far I have tried five different varieties: Dutch bullets, Arikara, Vermont Cranberry, Rio Zape and Jacob's Cattle.  They have all turned out fabulously.

Last night I had a little "dinner party" and made, what I felt, was true comfort food; chili, corn bread and a crumble.  It was only the second time I had attempted chili and cornbread...I am pretty proud of myself.

Three Bean Chili
Courtesy: "Clean Start"


I am not a fan of spicy food so I opted to not put in as much cayenne an no hot sauce.  Also, I would have added more cumin, salt and pepper.  I served the chili before doing a final tasting!  I should have known better!  But it is really good.  Also, I used my heirloom beans instead of the beans she suggests.  Jacobs Cattle, Arikara, Vermont Cranberry and Rio Zape.


1 Thumb sized piece kombu
2 Tablespoons extra virgin olive oil
3 Garlic cloves, minced ( I used 5 )
2 Onions, chopped
2 Green bell peppers, diced
4 Cups chopped tomatos ( I used canned )
1/2 Cup tomato paste
1/4 Cup red wine
1/2 Teaspoon dried oregano
1 Teaspoon cumin
2 Tablespoons chili powder
6-8 Drops hot sauce
1/4 Teaspoon cayenne ( or to taste )
1/4 Teaspoons salt
1 1/2 Cups cooked black beans
1 1/2 Cups cooked aduki beans
1 1/2 Cups cooked pinto beans
Water or Vegetable stock as needed

Place kombu in bowl with enough water to cover and soak 10 minutes or until soft.  Drain, mince and set aside.

In large pot over medium beat, saute garlic and onion in olive oil 3 minutes or until soft.  Add green peppers and saute 2 minutes more.  Add chopped tomatoes and tomato paste, wine, oregano, cumin, chile powder, hot sauce, cayenne and salt.  Add cooked beans and kombu, stir to combine and simmer at least 45 minutes.  Add vegetable stock as needed to thin.

Cornbread
Courtesy: "Gluten-Free Vegan"


This was a super easy and quick cornbread that really complimented the chili.  Feel free to add corn or peppers!

1 1/2 Teaspoons Ener-g egg replacer whisked together with 2 tablespoons warm water
1/4 Cup agave nectar
1/4 Cup grapeseed oil
1 Cup hemp or soy milk
1/2 Cup brown rice flour
1/2 Cup sorghum flour
4 Teaspoons baking powder
1/2 Teaspoon sea salt
1 Cup cornmeal

Preheat oven to 425.  Spray an 8 or 9 inch square pan with vegetable oil.

In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved.

In a large mixing bowl, combine the agave nectar and oil, and beat until smooth and thick, 1-2 minutes.  Add the egg replacer and hemp milk, and continue to mix until well blended.

In a separate bowl, combine the brown rice and sorghum flours, baking powder, salt and cornmeal, and stir well together.  Add the flour mixture to the liquid mixture and stir just until it becomes incorporated.  Do not overbeat.  Pour into the prepared baking pan and bake until lightly browned on top, 18-20 minutes.  Cool on a wire rack and serve.

Put the two of these together and you have a complete meal!  I added some sautéed spinach to my chili!  Yummy!

Apple Cranberry Crumble
Courtesy: http://glutenfreegoddess.blogspot.com/


This recipe originally called for peaches, but the peaches that were going to be used turned out to be old. They had been sitting in the freezer for over a year and had gotten freezer burn.  Luckily I had lots of apples to use!


Combine in a bowl:

2 Cups fruit-apples, peaches, pears
1/2 Cup cranberries.  I used fresh.
Agave nectar to taste.  I probably used 2 Tbs.
1 Teaspoon arrowroot starch
Cinnamon to taste

For the topping, mix together to form a course crumble:

1 Cup gluten free flour mix.  I used Bob's Red Mill gluten free flour mix.
3/4 Cup light brown sugar.  I used 1/2 cup sucanat.
1 Teaspoon cinnamon
Dash of nutmeg
4-6 Tablespoons light tasting vegetable oil.  I used grapeseed oil.

Preheat oven to 350F.  Either use non-stick spray or olive oil to coat the bottom and sides of a 9-inch pie plate.

Place all fruit and liquid into the pie pan.  Top with the crumble mixture.

Bake at 350 for 35-45 minutes, until the fruit is tender and the filing is bubbling.  The top should be golden brown!

Cool on a wire rack for about 5-10 minutes before serving.

MACARONI AND CHEESE

There are very few things that I miss being vegan and gluten free.  Mac and Cheese is one of them.  There is something very comforting about the cheesy elbow noodles out of a blue box.  We all grew up with it.

Funny thing is, I don't really miss cheese.  I bought some Dayia (fake cheese made out of tapioca) for the chili dinner, but I didn't personally use it.  I just didn't need fake cheese.

I have two recipes for fake mac and cheese.  One is a baked dish and the other is a really quick and easy dinner.  Keep in mind that neither of them actually taste like the stuff that comes out of the blue box, but do they do job.  I personally like the quick and easy one better!

The Best Vegan Baked Mac and Cheese
Courtesy: "The Gluten Free Goddess"


I am too lazy to write down her whole recipe so I am just going to cut and paste the link.  :)

http://glutenfreegoddess.blogspot.com/2008/02/best-vegan-baked-mac-cheese.html

Vegan KD
Courtesy: "Sketch Free Vegan"


This recipe comes from two lovely Canadian sisters and their blog, http://sketch-freeveganeating.blogspot.com/.  I love their recipes.  Check out their blog, please!

This is so quick, nutritious and yummy it boggles my mind.

2 Cups gluten free pasta ( I like ancient harvest quinoa elbows )
1/4 Cup hummus
3 Tablespoons nutritional yeast
1/4 Cup almond milk or other milk alternative
1 Tablespoon olive oil
Salt and pepper to taste.

Cook pasta according to package directions.  Whisk all ingredients together in a bowl.  Mix pasta and sauce together and heat through.  Viola!  Done!

New Year's Soup

Good Evening.


This week has been very intense for me.  Lots of emotions.  I am struggling with what to do with my life.  I am 99.9% sure I want to go back to get a degree in nutrition, but do I get a Masters or just another Bachelors?  And nearly my whole self craves to be back in Amsterdam, in Europe.  It has become very frustrating.  Luckily, this week, I had a good friend remind me of a few important things.  


1. We all let our emotions get ahold of us and we just need to take a step back.
2. Life is all about love.
3. A simple smile can change someone's life.


My love...FOOD.  So onto the food...


I have been planning this meal since last week.  I have been wanting to make a warm and filling soup with beans and veggies.  Once again, Terry Walters has saved me.  I have also been baking fresh bread every week.  I have taken the teff flour bread recipe and started tweaking it.  Today I used half teff and half almond meal.  I also added hemp protein, sesame seeds and sunflower seeds.  Yummy!



New Year's Soup
Courtesy: "Clean Start"


1 Medium yellow onion, chopped
4 Garlic cloves, minced
1 Tablespoon extra virgin olive oil
3 Carrots cut into 1/8 inch rounds
3 Parsnips cut into 1/8 inch rounds
1 Bunch collard greens stems removed
3 Cups cooked black-eyed peas (or any meaty, white bean)
2 Tablespoons chopped fresh oregano
4 Cups vegetable stock
1 Tablespoon apple cider vinegar
Sea salt and freshly ground pepper

In soup pot or large dutch oven over medium heat, saute onion and garlic in olive oil 3 minutes or until soft.  Add carrots and parsnips and saute 3 minutes.  Chop collard greens into bite-size pieces and add to pot along with black-eyed peas and oregano.  Add vegetable stock, bring to boil, cover, reduce heat and simmer 20-25 minutes.  Stir in apple cider vinegar and season to taste with salt and pepper.  Remove from heat and serve.

Serves 6

My Favorite Meal Ever

Hello Everyone.


I thought it was about time to post some more savory dishes.  When I get as busy/tired as I am it is just easier to cook up some greens, rice and beans and call it good.  I promise I will do better and become as adventurous in my dinners as I am in my desserts.


This next recipe is really one of my favorites.  I love it.  There is something so simple and flavorful about it.  Plus, it is really easy to make.  If you use canned beans this really only takes 12 minutes, enough time to cook quinoa.


White Beans and Escarole
Courtesy: "Clean Food"


You might be asking what escarole is.  I had no idea when I first saw this recipe.  When I went to the store it was mushed between all kind of lettuce and you couldn't tell the difference, they all look the same.

After some checking on the internet I have found that escarole is related to endive and is often called chicory.  Escarole has very few calories, 20 or so per serving, and has a large amount of vitamin A and C.  All around this is a great alternative to other leafy greens.


Add beans, garlic and rice or quinoa and you have a nutritious, flavorful dinner.


6 Garlic cloves, minced
2 Tablespoons extra virgin olive oil
3 1/2 Cups cooked great northern or navy beans ( I used an heirloom bean called arikara )
2 Large heads escarole, chopped
2 Tablespoons flax oil (I have never used it because I can't find it)
5 Dashes ume plum vinegar (essential!)
Gomasio


In dutch oven over medium heat, saute garlic in olive oil until soft.  Add beans and escarole and stir until escarole starts to wilt.  Continue cooking 3 minutes.  Remove from heat, drizzle with flax oil and vinegar and toss to combine.  Sprinkle with gomasio and serve.  


I always add more ume plum vinegar because I love the taste of it.  

These are gomasio and ume plum vinegar.  Gomasio is simply sea salt and sesame seeds.  You could make it on your own.  And the vinegar?  I have no idea how to explain it.  It is a vinegar made out of ume plums and is bitter and tart and compliments greens really well.

Dijon Curry Vinaigrette
Courtesy: "Cafe Flora Cookbook"


Cafe Flora is a delightful little restaurant in Seattle.  It serves the vegetarian, vegan and gluten free community.  I enjoy going because I feel safe eating out.  I know that the servers understand allergies and food sensitivities and are willing to help me make good food decisions.  I don't have to worry about something getting into my food that I can't eat.  The last time that I was there I picked up their cookbook.  To be really honest, most of their recipes are really complex and I haven't used it much, but they do have really yummy salad dressings.

I usually don't like eating salads at home because they are really boring, but I have been trying to eat a nice salad before dinner instead of tortilla chips or other snacks.  While flipping through the Cafe Flora cookbook I came across this recipe and it was intriguing.  I decided I would try it, and guess what?!  It is awesome.

2 Teaspoons dijon mustard
2 Teaspoons curry powder
Juice of 1 lime
1 Tablespoon honey, brown rice syrup or brown sugar
1/2 Teaspoon salt
1/4 Teaspoon freshly ground pepper
3/4 Cup olive oil

In a small bowl, whisk together all the ingredients except the oil.  Dribble in the olive oil, whisking constantly, until the mixture is thoroughly blended.