RECIPE: CARROT CORIANDER DIP

This is one of the dips I made for second annual holiday party this past December. I ended up bringing this dip to my friend Kates party and giving her the recipe after hearing she really liked it. I noticed that smaller organic carrots end up being sweeter then the larger "overgrown" carrots. This has been my experience but it may be different for everyone depending where they purchase their produce.

Always taste test your dip and add more spices or salt. Carrots don't come in a single size, as much as distributors would like them to.

CARROT CORIANDER DIP: (Almost) Raw, Vegan, Gluten Free Party Food

6 large or 10 smaller carrots
1/2 cup almond milk
1/2 tsp coriander
1/4 cup fresh parsley (optional)
1 tsp lime or lemon juice
1/2 tsp cumin
1/4 tsp turmeric
1 tsp garlic powder
2 tsp onion powder
2 tbs spicy brown mustard
2 tbs veganaise
Salt & pepper to taste

Peel and chop carrots into smaller chunks. Place in blender or food processor with the other ingredients. Add salt to taste.

RECIPE: CAULIFLOWER MASHED POTATOES

I apologize for the

instagram

photo! I originally wasn't going to post this recipe but I love it so much I thought I needed to share asap. Its supper simple & vegan.I also used celery salt for a little seasoning. Garlic powder or onion powder would be great as well.

You do need some sort of blender for these mashed potatoes. A potato masher can also be used but it will not be as "creamy" because the cauliflower is a bit tough to incorporate by hand. However, I have done just that a few times and enjoyed the texture.

Cauliflower Mashed Potatoes 

1/2 medium - large head of cauliflower

2 medium size potatoes: yellow, Idaho works fine

1/4 cup

tofutti

cream cheese

1/4 cup vegan butter

2 tsp olive oil (optional)

salt & pepper to taste

unsweetened almond/soy milk for desired thickness

Peel and dice potatoes. Boil the diced potatoes until tender in a small pot with enough water to cover & about a  teaspoon of salt . Drain and set aside. At the same time you can steam or boil the cauliflower until tender enough for a fork to easily poke though. You don't really want there to be any bite to them.

Place cauliflower in a blender or a food processor with butter and cream cheese. Pulse a few times until incorporated. Add potatoes and olive oil, pulse again. Once the potato is in you want the least amount of pulsing to incorporate so that it does not get a gummy texture.

A splash of unsweetened almond/soy milk will help you get the desired consistency of the mashed potatoes. Add salt & pepper to taste. 

Hope you enjoy!

RECIPE: CARROT CORIANDER DIP: Almost Raw, Vegan, Gluten Free Party Food

This is one of the dips I made for second annual holiday party this past December. I ended up bringing this dip to my friend Kates party and giving her the recipe after hearing she really liked it. I noticed that smaller organic carrots end up being sweeter then the larger "overgrown" carrots. This has been my experience but it may be different for everyone depending where they purchase their produce.

Always taste test your dip and add more spices or salt. Carrots don't come in a single size, as much as distributors would like them to.

CARROT CORIANDER DIP: (Almost) Raw, Vegan, Gluten Free Party Food

6 large or 10 smaller carrots

1/2 cup almond milk

1/2 tsp coriander

1/4 cup fresh parsley (optional)

1 tsp lime or lemon juice

1/2 tsp cumin

1/4 tsp turmeric

1 tsp garlic powder

2 tsp onion powder

2 tbs spicy brown mustard

2 tbs veganaise

Salt & pepper to taste

Peel and chop carrots into smaller chunks. Place in blender or food processor with the other ingredients. Add salt to taste.

RECIPE: POLISH SOUP: ZUPA BURAKOWA AKA BEET SOUP

I loooved this Polish soup as a child; however, I HATED beets. I hated the texture of grated beet so much that I use to ladle the soup trying my hardest to avoid any beets. This time, as an adult, I decided to make this soup my way.

I diced the beets instead of grating them. I ended up calling my mom about 3 times as I was making the soup. I thought this was going to be so much harder then it actually end up being. Like my mother said, it's a mix of sweet and vinegar taste you want to get and that's a personal preference.

I really loved how this turned out. Hope my friends Charlie & Paulina get to make this Polish vegetarian soup. It is quickly is becoming a winter favorite in my house. Enjoy guys. 

TIP:

- You can boil more then the number of beets you need & freeze the other half.

- Leave the cream out of soup until you are ready to eat. Adding into your bowl instead of the pot.

- The more vinegar you add the more likely the cream won't mix in the soup.

- If you forget to add vinegar right after the beets & loose color, boil another beet, grate yo regain the color.

Burakowa; Polish beet soup!

4-6 servings

2 large beets, or 4 small

4-5 medium potatoes

2-3 whole spice

2-3 bay leaves

1/2 carrot (diced)

1/2 celery stalk (diced)

2-3 TBS vinegar or to taste

1/4 tsp sugar, or to taste

8 c. broth or water

1 vegetable bullion cube ( optional, if using already made broth)

half & half /  vegan creamer, unflavored

Beets:

Cut any leafs & roots off the beets. Wash & take off any dirt. Submerge beets in water and boil in a pot for 30 - 45 min. depending on the size of beets. Check with a fork for softness. Once done, drain beets and set aside to cool. When beets are easy to handle, peel with potato peeler. On a vegetable grater, grate the beets on the larger side. You can also dice the beets, as I did. Set aside

Broth:

Boil water / broth. If using, put in your bullion cube. Simmer on medium to low heat bay leaves, whole spice, carrot, celery, and potatoes until potatoes are pierced easily with a fork (about 10 min).

IMPORTANT : When adding the beets, have your vinegar measured & ready. Vinegar need to be added right after the beets in order to keep the red color.

After adding the beets & vinegar, add sugar, salt pepper to taste. Simmer for another 5-10 min. Serve in a cup or bowl along with a 1 TBS of cram, half/half or vegan creamer.

RECIPE: PEANUT NOODLE DRESSING AND DIPPING SAUCE

I really, really enjoyed this sauce. I put it on my

maifun

noodles with some stir fry. It will work for about  two servings of

maifun

noodles. Anything more would be loose the peanut taste. I will be making some

egg rolls

and using this as a dipping sauce this weekend.

This peanut sauce can be made not spicy. This part is really up to you. As well as the salt content. That's the beauty of making your own food. I originally made my own peanut butter and never added salt. I ended up adding extra soy sauce to make up for it.

Quick notes:

Makes 2 servings for maifun noodle sauce

Can be thinned out with more hot water.

SPICY PEANUT NOODLE DRESSING AND DIPPING SAUCE

2 large garlic cloves ( pressed or minced)

1/3 to 1/2 c hot water

1 to 1 & 1/2 TBS soy sauce

1/2 cup peanut butter

2 TBS red miso (or white)

1 to 1 1/2 TBS spicy Thai chili or chili powder to taste

2 to 3 TBS lemon juice

1/4 c green onion (chopped) optional

Measure and mix all ingredients in a bowl with a fork or a whisk. Serve immediately or refrigerate up to 5 days.

WEEK IN PICTURES

1. Local jam from the farmers market.
2. Kichi (a.k.a shadow kitty, a.k.a. Vernon)
3. Mixing paint to silk screen.
4. Could NOT read Eat Sleep Sit. It was just so so boring and I had to put it down. Started reading Subtle Wisdom: Understanding Suffering, Cultivating Compassion Through Ch'an Buddism by Sheng-yen. As you can see I found the Buddhism section at the Jersey City library. The kitties were playing around me. Kichi is looking down at Fat Baci.
5. Moved some plants around. Now my tree is next to...
6. OUR NEW ARMCHAIR!?! Found this beauty at the Newark Salvation army for $25 bucks. About to steam clean it this week.
7. Sneak peak at the new design that I slaved over. I will also post how I created the new design. Lots of photos.