Sunday, October 30, 2011
Wednesday, October 12, 2011
A couple of new happenings:
1) Just celebrated by 2 year wedding anniversary. We headed down to Julian, California for a perfect fall day of gold mining, hay riding, cider pressing, apple picking, candle making, and animal feeding. SO fun! It reminded me so much of celebrating fall in the Midwest. Is tomorrow to soon to go again?
2) My husband recently opened a new restaurant in the L.A. area (Thousand Oaks) called Chin San. Master Chef Kwong Chueng is there whipping up his Chinese specialties blended with innovative sushi rolls. If you're in the area, drop by and check it out. They recently had a promotion running with Groupon (expired now, sorry folks) but will be offering a new deal soon via LivingSocial. Here's a little picture of what to look forward to...
Creamy Roasted Garlic, Tomato, and Onion Coconut Soup
- 3 cups roasted tomatoes (see note at the bottom of the post on how to roast tomatoes)
- 2 tbsp roasted garlic flesh (see note at the bottom of post)
- all of the roasted sweet onion
- 1 can light coconut milk (reserve 2-3 tbsp for garnish)
- 3 cups vegetable broth or water
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp salt or to taste (you may have to reduce amt. if you used full-sodium broth)
- 1/2 tsp freshly ground black pepper
- for garnish: croutons, coconut milk, pesto, herbs, garam masala, pepper, etc.
1. Preheat oven to 400F and line 2 baking sheets with tin foil. Grab a small casserole dish to place the garlic in. For how to prepare the garlic, see this tutorial. Lightly drizzle on EVOO onto onions and season onions and tomatoes with S & P. Roast for about 30 minutes and then check on the vegetables. You might have to remove the onions early as they cook the quickest. When the onions are golden and lightly blackened on the edge, you can remove them. Continue roasting the garlic for about 60 minutes or so (check it after 4 5mins), and the tomatoes for about 1 hour and 20 mins. Your oven times will vary though, so keep an eye on them!
2. Add 3 cups roasted tomatoes, 2 tbsp roasted garlic flesh, and all the onion into a large pot. Add coconut milk, tomato paste, and broth and stir well.
3. Stir in the seasonings and spices to taste. Bring to a boil and then simmer for about 5-10 minutes.
4. Carefully transfer into a blender, processor, or use an immersion blender. Pulse for just a few seconds until chunky. You can also make it smooth, but I liked the texture. Serve immediately and garnish with reserved coconut milk, a sprinkle of garam masala, croutons/bread, and fresh black pepper.
Monday, October 3, 2011
(These can be made gluten-free!)
- 1/2 cup flour (gluten free all purpose flour, white flour, oat flour, etc.)
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg of choice (egg white flax or chia egg, . If necessary, you can omit completely.)
- 3 T brown sugar (or agave)
- 2 packets stevia (or 2 more T sugar)
- 1/2 cup canned pumpkin (or cooked, pureed pumpkin)
- 2 T nondairy milk
- 2 T oil (coconut oil is a great choice, or use an equal amount of applesauce for a fat-free option)
- 1/2 tsp pure vanilla extract
- (optional) desired amount of chocolate chips (carob chips, etc)
- (optional) Non-Dairy Cream Cheese Frosting: see recipe below
Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into an oiled 8×8 pan and cook for 20 minutes. If using frosting, let cool before applying.
Non-Dairy Cream Cheese Frosting
- 1/4 cup silken-firm tofu
- 2T plus 1tsp Tofutti non-hydrogenated cream cheese
- 1/4 teaspoon vanilla extract
- stevia or other sweetener to taste
Blend the tofu until smooth, then add the other ingredients and blend again.