Wednesday, July 15, 2015

New Hippie Vegan Bolognese!



























I was thrilled to finally find a gluten free meat substitute to add a little variety to my cooking as far as vegetarian protein sources go. Beyond Meat (they don't pay me) has a few tasty gluten free, vegan options to choose from. I bought the beef crumbles and was inspired to create a kind of traditional Italian Bolognese sauce that might even fool carnivores. The fennel gives it a bright and fresh sausage-y taste. This sauce came out so amazing I challenge you to try this out on anyone who eats meat and see if they can tell. It's delish on pasta or in baked lasagna. So good, vegan and gluten free!!

Vegan Bolognese Sauce:

Ingredients
  • 1 small onion, peeled and chopped
  • 3 large cloves garlic, peeled and minced
  • 2 cans San Marzano peeled tomatoes, roughly chopped
  • 2 tsp fennel seeds
  • 4 TBSP olive oil
  • 1 pouch Beyond Meat Beef Crumbles
  • 1/2 cup fresh basil leaves torn or chopped
  • 2 tsp sea salt
  • 1 tsp pepper
Instructions
  1. Saute onions in olive oil in a large saucepan for 5-6 minutes under medium heat until translucent but not browned. 
  2. Add the garlic and beef crumbles and saute until crumbles are lightly browned and garlic is fragrant, about 7 minutes.
  3. Add tomatoes, fennel, basil, salt and pepper and stir well. Reduce heat to low and simmer sauce for 45 minutes to an hour. 

(This recipe makes a large batch of sauce. You can halve it if you just need enough for one meal for four).

Tuesday, June 23, 2015

Balsamic Roasted Tofu!



























I think the food I get asked about the most being a vegetarian is tofu! It seems many people, especially veggie newbies, have trouble getting used to our friend the soybean curd. That being said, it's one of my favorite products and I eat it almost daily. There are definitely a few tips to getting this versatile product flavorful. It has a pretty bland flavor on it's own so it's ready to take on whatever flavor profile you can dream up. The texture can also be off putting for many. I prefer to use the freshest tofu I can get my hands on, preferably the firm variety by a company called The Bridge which you can usually find at health food stores and Whole Foods. It's very clean and fresh tasting on it's own and has a beautiful firm texture. I also advise draining tofu very well and pressing it between paper towels to improve the texture even further. Try it roasted in this tasty balsamic based marinade. Perfect with your freshly picked summer tomatoes and basil! Yummy.

Balsamic Roasted Tofu:

Ingredients
  • 2 cubes Extra firm tofu such as The Bridge, drained, pressed(see above) and cut into matchsticks
  • 1/4 cup aged Balsamic vinegar
  • 1/2 cup olive oil
  • 10 leaves basil(I used opal)
  • 2 cloves garlic, peeled and chopped
  • 1 TBSP lemon juice
  • dash agave nectar
  • 1/2 tsp sea salt
  • 1/2 tsp pepper 
Instructions
  1. Place all ingredients besides tofu into a food processor and blend on high until well mixed and chopped.
  2. Place tofu sticks in a large flat dish and cover with marinade. Cover and refrigerate for at least 30 minutes to an hour. 
  3. Place marinated tofu on a baking sheet covered in tin foil and bake in a 375 degree oven for 20-25 minutes until lightly browned.
(I used the remaining marinade as a dressing to drizzle over the tofu, fresh chopped tomatoes and basil)
Serves 6


Monday, June 15, 2015

New Hippie Summer Strawberry Cocktail!



























Happy Summer everyone!! I dreamed up this refreshing summer cocktail while lying in the sun gazing into the lovely Long Island Sound last week. I can't get enough fresh strawberries this time of year since they're at their peak here. This really simple strawberry syrup can be used for anything from pancakes to iced cream and cocktails galore(yes, I cheated on my diet for this). Perfect for that Dad's Day brunch you're planning for next week. Enjoy while lying in the sun with an awesome book! Cheers!

New Hippie Summer Strawberry Cocktail:

Ingredients
  • 2 cups organic strawberries, sliced
  • 1 1/2 cups water
  • 1 vanilla bean, split and seeds scraped
  • 3/4 cup sugar
  • Juice of 1 lemon
  • 1 bottle Prosecco, chilled

Instructions
  1. For the syrup: place first four ingredients(including vanilla bean pod and seeds)in a medium saucepan and bring to a boil. 
  2. Turn heat to low medium and simmer for about 15 minutes until berries are mushy and losing their color. 
  3. Drain syrup in a fine mesh strainer pressing solids to release as much juice as possible. Discard solids. 
  4. Place syrup back in saucepan and simmer for an additional 10 minutes on medium heat until syrup thickens and sticks to the back of a wooden spoon. Allow to cool.
  5. For the cocktail: in a pitcher or decorative bottle, pour cooled syrup, lemon juice and Prosecco and stir well. Serve chilled with sliced strawberry garnish.

Monday, June 1, 2015

Vegan Chicken Waldorf Salad!



























I finally have some time to share more recipes after a busy few months shooting cookbook photos!
After spending most of my life being a vegetarian, it is important to me to continue to educate myself on the food production industry in order to gain inspiration for recipes as well as to continue making choices that align with my beliefs. Most recently my inspiration has come from the new book by Gene Baur "Living The Farm Sanctuary Life". The book contains lots of amazing stories about the farm animals that have been rescued along with tasty recipes and advice on making choices that align with one's values. Before I finished the last page I had decided to move towards a more vegan diet starting with this delicious salad which was inspired by the vegan Waldorf salad in the book. This recipe uses vegan chicken strips by Beyond Meat which is one of the few meat alternative products that happens to be gluten free as well as vegan! So tasty! This salad is perfect for your next summer picnic.

Vegan Chicken Waldorf Salad:

Ingredients
  • 12 oz package Beyond Meat Grilled Chicken Strips, cubed
  • 1 organic Fuji apple, cubed
  • 1/2 cup red grapes, sliced
  • 1/4 cup celery sliced
  • 1/2 small red onion, chopped
  • 1/2 cup Spectrum Light Vegan Canola Mayonnaise
  • Juice and grated zest of 1/2 lemon
  • 1 TBSP fresh parsley chopped
  • 1/4 cup chopped almonds, toasted
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper 
  • Dash agave nectar (optional)
Instructions
  1. Place all ingredients in a large bowl and mix well. 
  2. Serve cold

Thursday, May 7, 2015

Spring Potato Soup with Asparagus!

Spring is really in full swing here and it's a perfect time to be inspired by the gorgeous produce coming in to stores and farmer's markets. I concocted this soup after discovering that red potatoes make an amazingly velvety puree. The texture of this soup is super silky but not heavy. The simple saute of lemony asparagus adds to the light springy flavor. Gave this to my Mom to try and she actually licked the bowl. So pretty and perfect for a special occasion like a Mom's Day brunch! Enjoy!

Spring Potato Soup with Asparagus:

Ingredients
  • 8 medium organic red potatoes, peeled and quartered
  • 4 TBSP organic pasture butter, salted (or Earth Balance for vegan version)
  • 1/4 cup diced yellow onion
  • 1 cup gluten free vegetable broth
  • 1 cup organic low fat milk (or unsweetened plain rice milk for vegan version)
  • 1 tsp sea salt
  • 1/2 tsp pepper
  • dash ground thyme
  • 1/2 bunch asparagus, rinsed, woody ends removed and chopped
  • 1 TBSP lemon rind
  • 1 TBSP fresh chives chopped
Instructions
  1. Boil peeled and cut potatoes in a large saucepan filled with water until tender or when a knife comes out easily, about 12-15 minutes. Drain and set aside.
  2. Saute onions in 3 TBSP butter for 5-6 minutes under medium heat until translucent but not browned.
  3. In a food processor, blend potatoes, onions in butter and thyme with milk until smooth. Gradually add the broth, a little at a time until you reach desired consistency. Add puree to large sauce pan and add salt and pepper. Heat gently under low heat until hot.
  4. While the soup is heating, saute the asparagus and lemon rind in 1 TSP butter until tender but still bright green, about 4 minutes. Add chives and season with more salt and pepper.
  5. Serve soup hot garnished with asparagus.

Serves 4

Wednesday, April 8, 2015

New Hippie Spring Asparagus Frittata!



























Yay it's finally Spring! Can't wait until everything turns lush and green again. I make this frittata pretty often but when you can get your paws on some young tender asparagus (why did that sound pervy?) this dish can't go wrong. Perfect for brunch or a light dinner and super easy to make. Enjoy and Happy Spring!

Spring Asparagus Frittata:

Ingredients
  • 6 organic farm eggs
  • 1 small bunch asparagus, washed, woody stems removed and cut into 2" pieces.
  • 1 TBSP Dijon mustard
  • 1 TBSP minced fresh chives
  • 1 small shallot minced
  • 2 TBSP olive oil
  • 1 cup Fontina cheese, grated
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground pepper
Instructions
  1. Preheat oven to 425 degrees. 
  2. In a large bowl, beat eggs lightly. Mix in mustard, chives, salt and pepper. Set aside.
  3. In a 10"oven proof skillet, saute shallots in oil for 2 minutes under medium heat until softened. Add cut asparagus and saute for another 6 minutes until asparagus is tender but still bright green. Use wooden spoon to arrange asparagus so they are evenly spread around the pan.
  4. Pour egg mixture over asparagus and gently push eggs around with the spoon so they cook. When the eggs are mostly set but the top still has an uncooked layer (about 5 minutes), sprinkle the cheese evenly over the eggs and place in the heated oven. Cook for about 10-12 minutes or until eggs are completely cooked and cheese has melted.
Serves 4

Saturday, April 4, 2015

Delight Magazine Interview!

























Hello! It has been a few weeks since I posted a new recipe on the blog but I've been shooting an awesome new cookbook for Page Street Press and the deadline is looming. I've been cooking and shooting non stop but I promise I'll be putting up new recipes asap! In the meantime please enjoy a glimpse of my interview with Delight Gluten Free magazine which came out this spring. Please go out and grab a copy. More soon!


Thursday, March 12, 2015

New Hippie Dijon Roasted Cauliflower!



























I'm always looking for interesting ways to cook cauliflower since it's one of my favorite veggies. Roasting it imparts a yummy richness and heartiness that's worthy of a special meal. I would use this as a side dish or toss it with some cooked basmati rice and top it with toasted pine nuts for a zesty main dish. Enjoy!

Dijon Roasted Cauliflower:

Ingredients
  • 1/4 cup olive oil
  • 1 TBSP Dijon mustard
  • juice of 1 lemon
  • 1 large garlic clove, peeled and chopped
  • dash ground thyme
  • 1 large head organic cauliflower, cut into florets
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
Instructions
  1. Place first 5 ingredients in a mini prep food processor and blend well. 
  2. In a large bowl, toss dressing with cauliflower florets and spread on a large baking sheet. Season with sea salt and pepper. 
  3. Bake at 375 degrees for 20 minutes until tender and golden.
Serves 4 as a side.

Wednesday, March 4, 2015

Vegan Creamed Kale!




























This recipe came about when I had a fridge full of baby kale to get rid of and not a lot of time. You would never guess this creamy dish is totally vegan and gluten free! It's so comforting and yummy. I used this as a side dish and the next night, tossed it with some gluten free pasta for a main dish. Enjoy!

Vegan Creamed Kale:

Ingredients
  • 2 TBSP olive oil
  • 1 TBSP Earth Balance spread
  • 1 10 oz bag organic baby kale, roughly chopped
  • 1 16oz package organic silken tofu
  • 1 large shallot, peeled and minced
  • 1 tsp ground nutmeg
  • sea salt and pepper to taste
Instructions
  1. Place chopped kale in a large saucepan and fill with water. Bring to a boil and simmer for 5 minutes until wilted. Drain well and press between paper towels until most of the water is drained. Place kale back in saucepan and set aside.
  2. In a small saute pan, heat up olive oil and Earth Balance under medium heat. Saute shallot until translucent but not browned, about 5-6 minutes.
  3. In a mini prep or food processor, place tofu, sauteed shallot, nutmeg, salt and pepper and blend until smooth and creamy.
  4. Add cream sauce to kale and heat gently under low heat until hot. Season to taste.
Serves 4

Tuesday, February 24, 2015

Artichoke, Heirloom Bean and Mozzarella Salad!




























Hello everyone! I'm back this week(after feeling under the weather last week)with a refreshing and healthy salad based on Italian antipasto flavors. This is my first foray into making dried beans(shame!)and I was super impressed with the flavor. I usually can't get my stuff together enough to prepare anything too far ahead but if you have the time, it's fun to try some of the unusual varieties that you can't find canned. The dressing for this dish is super easy and zesty and pairs so well with the artichoke hearts and tender mozzarella. Enjoy!

Artichoke, Heirloom Bean and Mozzarella Salad:

Ingredients
  • 1/2 cup olive oil
  • 1/3 cup lemon juice(1 lemon)
  • 2 small garlic cloves, peeled and chopped roughly
  • 2 TBSP white wine vinegar
  • 1 cup loosely packed basil leaves
  • 8-10 mint leaves
  • sea salt and pepper to taste
  • 1 head butter lettuce, rinsed, dried and torn into bite sized pieces
  • 7 oz. fresh buffalo mozzarella balls
  • 2 cans artichoke hearts(packed in water), drained and halved
  • 1 cup cooked heirloom beans
Instructions
  1. In a food processor or mini prep, blend together first seven ingredients until emulsified. 
  2. In a large bowl, combine dressing with beans and artichoke hearts and set aside.
  3. On a platter, arrange lettuce and scatter the mozzarella balls(I like to tear them in half for a rustic look) on the top evenly. Spoon artichoke bean mixture over the salad and drizzle desired amount of dressing evenly on the top. Serve room temperature.
Serves 4

Tuesday, February 10, 2015

New Hippie Pasta with Kalettes and Feta!




Since I love my kale and Brussels sprouts, I was super excited to try the new hybrid veggie Kalettes! I realize it's weird to get excited over a sprout but I'm an admitted food nerd. Kalettes are tender but nutty like kale and are delicious in a simple saute over pasta. I added plenty of garlic and lemon and finished this dish with some sheep's milk feta. Super hearty and delicious winter dinner for the fam. Enjoy!

Pasta with Kalettes and Feta:

Ingredients
  • 1 10 oz package gluten free pasta such as Le Veneziane
  • 3 cloves garlic, peeled and minced
  • juice of 1/2 lemon
  • 1 tsp finely grated lemon rind
  • 3 TBSP olive oil
  • 1/2 cup crumbled sheep's milk feta cheese
  • 1 5 oz bag Kalettes rinsed well and sliced lengthwise
  • 2 tsp dried parsley
  • sea salt and pepper to taste
Instructions
  1. Cook pasta according to package directions. Rinse in cool water, drain and set aside.
  2. Heat oil in a large saute pan under medium heat. Saute garlic until golden about 2 minutes.
  3. Add Kalettes and saute for 5-6 minutes, adding 2 TBSP water to steam along.
  4. After Kalettes are tender, add lemon juice, rind, parsley, salt, pepper and pasta. Saute for 3-4 minutes until well combined and pasta is hot.
  5. Sprinkle each portion with the crumbled feta and enjoy!

Serves 4

Tuesday, February 3, 2015

New Hippie Vegan Red Lentil Soup!




























For those of us living in the Northeast, this is the time of year when the 'snow crankies' kick in. This is my term for when most of us get slightly irritable after countless snow storms ruin our plans and commutes. For me it also steels my resolve to migrate to a warmer climate asap! Although a bowl of this yummy and comforting soup I created does take the edge off! Along with a stockpile of red wine and binge watching those tv shows I've been wanting to catch up on. Enjoy the warmth!

Vegan Red Lentil Soup:

Ingredients
  • 2 TBSP coconut oil
  • 4 cloves garlic, peeled and minced
  • 1 lb organic red lentils, rinsed well and drained
  • 5 cups water(plus more for thinning)
  • 1 cup vegan, gluten free broth
  • 1/8 tsp ground cumin
  • juice of 1 lemon
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper
Instructions
  1. In a large saucepan, saute garlic in coconut oil under medium heat for 2-3 minutes until golden.
  2. Add lentils along with water, broth, salt and pepper. Stir well and bring to a boil. 
  3. Lower heat and simmer for about 35-40 minutes, stirring every 10 minutes to keep lentils from sticking.
  4. When lentils have broken up and soup becomes creamy, add lemon juice, cumin and parsley and simmer for an additional ten minutes until flavors meld. You may need to add a little more water to reach desired consistency.
Serves 6


Tuesday, January 27, 2015

New Hippie Cauliflower Mash!



























So with the major deep freeze we have here in the Northeast, I thought I would put up a bowl of comforting warmth for my weekly recipe. This dish came about when I was looking for a lower carb alternative to my fave mashed potatoes so I tried using cauliflower and they came out awesome! These are so creamy and tasty, you would never guess they were made without potatoes. They key to getting a perfect texture for the mash is to get as much moisture out of the steamed cauliflower as possible before blending so they don't get watered down. I usually just press them on some paper towels before I toss them in the food processor. Time to curl up on the couch with a warm blanket and a bowl of this mash topped with your favorite gravy or grated cheese...so yummy!

Cauliflower Mash:

Ingredients
  • 1 large head organic cauliflower, roughly chopped
  • 3-4 TBSP organic milk or soy milk
  • 2 TBSP Earth Balance margarine
  • 1/8 tsp nutmeg
  • 1/8 tsp ground thyme
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
Instructions
  1. Fill a large saucepan with water and bring cauliflower to a boil. Turn off heat and cover. Steam cauliflower for about 6 minutes until tender but not mushy.
  2. Drain cauliflower well and spread on paper towels to soak up extra water.
  3. Place in cooked cauliflower in food processor with remaining ingredients and blend until smooth. Start with 3 TBSP milk and add more as needed to get a creamy consistency. Top with more margarine, gravy or grated cheese.
Serves 4

Tuesday, January 20, 2015

Gluten Free Swedish Apple Cinnamon Pancakes!



























I've been sticking to a clean diet since the beginning of the month and last weekend my resolve finally caved. I was craving a plate full of carbs so I made a gluten free version of my Grandmother's recipe for Swedish pancakes. I told myself by adding fruit I could justify this little splurge so I added some finely chopped apple and a hint of cinnamon. Swedish style pancakes have a bit more egg and are less fluffy than traditional pancakes and taste more like crepes. So comforting and amazing!

Swedish Apple Cinnamon Pancakes:

Ingredients
  • 1 1/2 cups Pamela's Artisan Flour Blend
  • 1/2 tsp baking powder
  • 2 TBSP organic unprocessed cane sugar(Florida Crystals)
  • 2 organic eggs
  • 1/4 tsp sea salt
  • 1 1/2-2 cups organic milk(unsweetened almond or rice milk can be used in place of cows)
  • 3/4 cup finely chopped apple(I used Fuji, skins on)
  • 1 tsp ground cinnamon
  • coconut oil for frying
Instructions
  1. In a large mixing bowl, whisk all ingredients together until well blended. Start with 1 1/2 cups milk and add more a little at a time until desired consistency is reached. Batter should be a little thinner than traditional pancake batter.
  2. Using a large skillet under medium heat, melt 1-2 TBSP coconut oil and swirl to coat pan evenly.
  3. Pour about 1/4 cup batter for each pancake onto pan. When cakes have bubbled a little and edges are pulling away from pan(about 2-3 minutes), gently flip over with a spatula and cook for about 1-2 minutes more before removing. Add more coconut oil with each batch. Keep on a warm plate until all batter is cooked.
  4. Serve with melted butter and real maple syrup. Enjoy!
Serves 4

Tuesday, January 13, 2015

Garlic Roasted Tempeh!



























I'm always searching for good recipes for tempeh since I've discovered that it's healthier to eat fermented soy products as opposed to more processed soy products such as tofu. I've tried to make tempeh several different ways and could never quite conquer the dense texture of the stuff. This recipe uses a marinade with a lot of liquid which soaks into the tempeh while it roasts and makes it yummy and moist. I serve this tasty recipe over a simple saute of garlic and greens with toasted sesame seeds. Enjoy!

Garlic Roasted Tempeh

Ingredients
  • 2 packages gluten free soy tempeh
  • 2 large cloves garlic,peeled and chopped roughly
  • 1/2 cup olive oil
  • 1/4 cup tamari(wheat free soy sauce)
  • 1/4 cup apple cider vinegar
  • 1/2 tsp dried parsley
  • 1 TBSP Dijon mustard
  • 1/4 cup water
  • salt and pepper to taste
Instructions
  1. Slice tempeh into 4 pieces length wise and then in half width wise. Place in a 9"x12" baking dish(large lasagna dish)in a single layer.
  2. Place all ingredients except tempeh into a mini prep food processor and blend until emulsified. Pour over tempeh slices, cover and let marinade for at least 30 minutes to an hour.
  3. Bake in a 350 degree oven for 35-40 minutes until most of the marinade has absorbed and edges are golden.
Serves 6



Monday, January 5, 2015

New Hippie Winter Lentil Salad!



























Happy New Year everyone! Usually I don't make resolutions but this year I'm determined to get healthier and work out more. It's kind of an eye opener when you don't have the muscle mass to hold up your camera with one hand for more than 10 seconds(hey, it's heavy)!
When you think about what your body actually needs to thrive,it becomes easier to reach for the lentils in place of that third slice of gluten free lasagna! So in the spirit of healthy renewal,I came up with this recipe for a refreshing lentil salad. The lemon in the dressing is a great liver cleanser and the lentils,cheese and toasted pine nuts are chock full of protein. Enjoy!

New Hippie Winter Lentil Salad:

Ingredients
  • 1 can organic brown lentils,rinsed and drained
  • 1 cup fresh mozzarella balls(bocconcini),drained and torn in half
  • 1/4 cup pine nuts,toasted
  • 1/4 cup extra virgin olive oil
  • 4 TBSP fresh lemon juice
  • 1 TBSP chopped fresh dill
  • 1 small clove garlic,peeled and chopped
  • salt and pepper to taste
Instructions
  1. In a mini prep food processor blend olive oil,lemon juice,dill,garlic and salt and pepper until well blended.
  2. In a medium bowl,toss dressing with drained lentils and cheese.
  3. Top with toasted pine nuts and enjoy at room temperature. This salad will taste even better after a day or two in the fridge when the flavors will marinate.
Serves 2