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Straight Up Zucchini

June 18, 2016 Colleen Stem

Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.

Yes! it's zucchini time!

You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can't seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It's just so dang good and can be made into just about anything.

But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer,  pure and simple.

So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it's delicious.

Keep it cool. Keep it simple.

-C


Straight up Zucchini

  • fresh zucchini
  • salt ,pepper
  • lemon juice or vinegar (optional)

cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.

Eat.

In 5 ingerdients or less, appetizers, dinner, Gluten Free, Raw, salad, side dish, snack, Vegan, Vegetables Tags zucchini, raw, vegetable, intervale community farm, fresh, simple, plant based, vegan, gluten free, healthy, green
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Upside-down Rhubarb Maple Cornbread Cake

June 7, 2016 Colleen Stem
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My rhubarb patch has turned into a rhubarb jungle and I couldn't be happier. At the beginning of the spring I moved like 10 of the plants to the new patch location and was wondering if I would even get a small crop this year. Guess my soil is premo cause those plants be ginormous.

And now I am harvesting the stalks from that jungle and I have rhubarb coming out of my ears. (I will be eating rhubarb all summer long) It's not really a problem per say, but there is so much, so it's time to get a little crafty with the tangy sour veggie stalk.(rhubarb sword fight anyone?)  One of the first things I made with some of it was a salad that consisted of roasted and slightly charred zucchini, onions, corn and rhubarb. I made it for the mr thinking that he was going to love it because he loves rhubarb so much. Well he didn't love it because of all the corn. (Such a weird egg that boy) But me,I loved it, like ate it all and then some. Corn and rhubarb are such a good combination and if the mr wasn't being such a weirdo, he should have liked that salad too. But it gave me the inspiration for the cake . A cornbread cake ( he loves cornbread) sweetened just the right amount with maple. Not exactly a rhubarb corn salad, but you get the idea. And this cake is totally multi purpose. Made as dessert and would go extremely well with a scoop of your favorite vanilla ice cream but would work equally as well served with a bowl of baked beans. I mean, can cake for dinner get any better?

The stuff. A bowl with cornmeal, flour, baking soda, baking powder, along with a little salt. Also need some maple syrup, soy milk, earth balance and apple cider vinegar.And of course we have a few rhubarb stocks,

Start with melting the earth balance and maple syrup together on the stove and letting it thicken up a bit. While it's thickening, think about the shape of you skillet and haw you want to layer you rhubarb, like the design of it.

Then when the maple is thickened and you know how you want to layer it, chop up your rhubarb and start placing in into the bottom of the skillet. Any way you do it, just make sure that the bottom is pretty much covered in rhubarb and that its only on stalk deep.

Rhubarb so pretty

Now for the batter. Easy easy. Just whisk together the dry and combine all of the wet into a bowl.

Wet and dried mixed together.

Pour the batter gently onto the rhubarb and smooth the batter out.

And into the oven it goes.

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Pulled from the oven when the cornbread is golden brown and a tester stuck into it comes out clean. Let it cool just as it is for about 10 minutes... (give the maple time to cool and set up so it doesn't just get sucked into the cake) then flip in. I flipped mine onto a piece of parchment and a cutting board . You could try to go directly onto a cake stand or plate, but It might get a little messy. I like to play it safe when flipping things and just use a big cutting board. Now get ready to cross your fingers.....

Ta da!. Ain't it a beaut? And don't worry if a little piece or two get stuck in the pan. Either scrape it out and place it back on the cake or consider it a little snack.

There you have it. A cake good to go for all your meal eating needs.

Go rhubarb GO!

-C


Upside-down Rhubarb Maple Cornbread Cake

  • 1 1/4 cup flour
  • 1 1/4 cup cornmeal
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/3 cup melted earth balance + 2 tablespoons
  • 1/3 cup maple syrup + 2-3 tablespoons
  • 1 1/2 cups soy milk (or any plant based milk)
  • 1 tablespoon apple cider vinegar
  • 2-3 stalks rhubarb (enough to cover bottom of skillet)

Note. I baked this in a 10 inch cast iron skillet. If you don't have one, a 9 inch circle or square pan will do the trick, you are just going to have to simmer the maple in a pot ans pour in into the pan you are using...and maker sure to grease it!

Preheat oven to 350.

Place the 2 tablespoons of earth balance and the 1/3 cup of maple into a 10 inch skillet and place on medium heat. Stir around until earth balance is melted and the maple starts to thicken. Remove from heat. Now grab rhubarb cut into pieces and layer it any way you see fit, making sure to cover the bottom of the skillet but not layering it in to thick.

In a large bowl mix together the flour corn meal, salt, baking soda and powder. Then In a separate bowl, mix together the apple cider vinegar, soy, melted and cooled earth balance and the remaining maple. Pour wet into dry ans mix until even;y incorporated.

Pour batter gently on top of rhubarb, leveling out if need be, then slide it on into the oven to bake for 25-30 minutes or until the cake is golden brown and a tester stuck into the middle come out clean.

Remove cake ans let cool for for about 10 minutes. This is really important,because flipping to soon and all the rhubarb maple will just absorb and soggy up the cake and if you wait to long, all that goodness willl harden up and get stuck. SO 10 minutes.

Now when your ready yo flip, think about size. I used a big cutting board that , but a plate would work to, just make sure it;s slightly bigger then the skillet. Then just do it flip and lift the skillet away. Any pieces that might have gotten stuck can be scraped off and placed back where they belong.

Now your cake is ready and waiting for you to eat. Sweet enough for dessert, not to sweet that you couldn't serve it with dinner. Multi purpose cake.. the best kind!

 

 

In bread, breakfast, brunch, cake, Dairy Free, desserts, dinner, recipes, Sweets, Vegan, Vegetables Tags Upside-down Rhubarb Maple Cornbread Cake, corn bread, vegan, cake, maple, rhubarb, plant based, clean eating, sno sugar added, upside down cake, local
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Creamy Dill Pickle Potato Salad

May 28, 2016 Colleen Stem
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I know what you are thinking, you are thinking "It's Memorial Day weekend. Unofficial start of summer. Lots of BBQ's now I have to make a potato salad!" (it's a law right?) and "I want a pickle, dill to be specific". Ok, maybe you weren't thinking that, but I was. (I often think about pickles...)

Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn't get a chance to share with anyone. But it's ok, cause this is definitely going into the summertime potato salad rotation.

Now you are thinking "creamy dill pickle potato salad.. this girl is a genius!" and to that, I say yes. I would have to agree with you on that. (hehe)

And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.

The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper. 

Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.

Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.

While potatoes are boiling, strain the aquafaba (bean water) from the beans.

And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans.  Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it's thing.

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Now it's the sauce time. Blend up aquafaba, garlic,  dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)

The potatoes are boiled until fork tender and drained..

Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.

And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper

And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it... I mean it is a pickled potato salad after all.

So now you have a great,  fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.

Your welcome.

Now have a great, extra long weekend!

-C


Creamy Dill Pickle Potato Salad

Serve 4-6

  • 5-6 red potatoes
  • 1 cup pickle juice (use a good pickle juice that you like the taste of)
  • A small sweet yellow onion (or half a big one)
  • 1 cup navy beans
  • 3-4 tablespoons aquafaba (bean water)
  • 1/2 cup olive oil
  • 2-3 cloves garlic
  • 1 tablespoon dried dill
  • a handful of fresh dill
  • salt and pepper
  • pickles (optional)

Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.

While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside

Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill,  Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.

And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.

Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It's ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)

I added the pickle. You should add the pickle. It is so good with the pickle

Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.

 

In Vegetables, Vegan, Savory, sauce, salad, recipes, pulses, grain free, Gluten Free, dinner, Dairy Free, beans, appetizers, side dish, BBQ Tags vegan, gluten free, side dish, potato salad, pickled potato, fresh, gluten freeplant based, aquafaba, clean eating, plant based
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Pineapple Jalapeno Hummus

May 18, 2016 Colleen Stem
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I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)

Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor.  Pineapple jalapeno, WHAT.  I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.

Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy.  It was fantastic, I ate almost all of it and I knew I had to make my own.

And I did and you know what, it was even freaking better! (Fresh it the best!)

So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.

The stuff for the hummus:  chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins,  fresh pineapple and a jalapeno pepper.

Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.

Blended until a smooth, creamy perfection.

Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too

Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.

Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.

Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.

Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)

Hummus for life!

-C


Pineapple Jalapeno Hummus

Makes about 2 1/2cups

  • 2 1/2 cups cooked chickpeas (one can)
  • 2-3 cloves garlic
  • 2 tablespoons tahini
  • 1 lemon
  • 2 tablespoons olive oil
  • 3/4 cup fresh pineapple
  • 1-2 jalapenos
  • salt and pepper

Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas,  tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.

Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.

Serve with whatever you eat your hummus with.

Store left over (there probably won't be any) in a container in the fridge.

In Vegan, snack, Savory, recipes, pulses, Gluten Free, grain free, dinner, Dairy Free, brunch, beans Tags Pineapple Jalapeno Hummus, hummus, beans, pulses, fruit dip, vegan, gluten free, plant based, healthy, clean eating, fun food, summer, dip, spread
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Rainbow Slaw Salad

May 14, 2016 Colleen Stem
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It was summer for a day and it was great. Then it rained a bunch the next day and that was equally as great cause I love warm rainy days.  And then the weather lady said that there is a chance of snowflakes in the valley Sunday night. (really?) It's ok, one more cool day will be kinda nice because we all know it's going to get hot and we will be looking back on this cool weather fondly. But until then, the lilacs are blooming and the trees are like POW with so much green... It's all happy and pretty and just what I have been needing.

With all this nice weather lately, the mr and I have been spending a lot of time working on outdoor stuff (fencing trimming trees, moving plants) When it's as nice as it has been, I don't feel like going inside for a long lunch to feed myself and the food that I do eat, I want to be light and fresh, you know, like summer food. Nothing heavy or that can make me feel gross in warm weather. So my go to for lunch these days. A big ass bowl (usually a jar) of shredded veggies coated in mustard, vinegar, and salt and pepper, all the best things. (the best things being that it's quick and easy and so tasty and pretty) 

And note about this salad slaw. It is great when made and eaten right away, but also travels really well. So if you need food to bring on the go (like to the beach, on a hike, or to the airport), this is what you should pack. It only tastes better the longer it sits.

The Stuff. Zucchini, summer squash, a beet, a few carrots, onion, and some cabbage (I used red and green but one or the other is good). Also need yellow mustard, red wine vinegar, and salt and pepper.

Shred, shave, or julienne all you veggies.. no precision, just do it.

All the pretty colors in a big bowl ( they don't need to be separated, I just wanted to see the pretty)

And then it gets tossed all around. Add in a good sprinkle of salt and pepper, a glug glug of vinegar and a big ass scoop of yellow mustard. Give it another big toss.

And you good to go, or, let this sit for a while, it only ends up tasting better.

Just look at that.

So simple and easy, but so good. Eat it as it is or toss it with greens, some lentils, on a sandwich or into some rice. Possibilities are endless.

Summertime here we come!

-C


Rainbow Slaw Salad

Serves 1 as a meal, 2-3 as a side

  • a small zucchini
  • a small summer squash
  • a beet
  • a few carrots
  • a small onion
  • 1/2 a head of cabbage (red or green or a little of both)
  • 2 tablespoons yellow mustard
  • 2-3 tablespoon red wine vinegar
  • salt and pepper

Note. Feel free to add more or less of your favorite veggie into the mix, even add one that isn't on the list. And not a fan of yellow mustard, use stone ground or dijon or some fancy kinda of your liking.

Grab a bowl and all the veggies. Shred, shave, or julienne all of them into the bowl and mix around. Add in the mustard, vinegar and season with salt and pepper and toss around until evenly coated..

Can eat right away but tastes better after sitting for at least 10 minutes. 

In Vegetables, Vegan, salad, Raw, grain free, Gluten Free, dinner, Dairy Free Tags rainbow slaw salad, veggie slaw, salad, summer, colorful food, plant based, vegan, gluten free, healthy, fresh, raw
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