Saturday, February 13, 2010

Day 91 Recipe Catch Up

In no special order, here are some pics of the really delish things I've eaten recently.  And no, I did NOT eat all of these things in the same day:

Peering into a fruit-filled blender

Breakfast of Champions.  Berry-Banana Smoothie + Raw Brownie

Salad Sandwich w/Vegan Cheeze Spread

Vegan Cheese, Pesto Tapenade (recipe below), Hummus, Tuna (not vegan and not for moi)

Salad with Roasted Fennel & Roast Onion Dressing (recipe below)

Apple Crisp (recipe below)

Apple Crisp Yum

Chocolate Cupcake with Hazelnut Mocha Frosting from Vegan Cupcakes Take Over the World


Pesto Tapenade
2 cups basil, packed
1 1/2 cups walnuts
2 cloves garlic
1/2 tsp sea salt
fresh pepper
2 strips lemon peel
1/3 cup olive oil
Grind it up in the Food Processor.  It should be thicker than the kind you put on pasta.  This one is great to spread on bread, which caused me to overeat bread.

Roast Fennel Salad (inspired by Veganomicon)
2 bulbs fennel, quartered
1 T olive oil
1 onion, quartered
sea salt and freshly ground black pepper

Grilled veggies in the oven 30-40 mins at 200C until browned and softened.  Set aside.

3 cups salad greens
handful toasted chopped almonds
handful dried cranberries

the oven-grilled onion from above
1/4 cup olive oil
1/4 cup rice wine vinegar
2 T agave nectar
leaves from 3 stalks fresh thyme
salt and pepper to taste
Process all in food processor until smooth.

Mix fennel with salad ingredients and dressing.

Apple Crisp
4 apples, peeled and sliced
1 T sugar
1 tsp cinnamon
1 cup frozen cherries (I didn't have so I used dried cranberries)
1 cup oats
1/4 cup whole wheat or spelt flour
2 T brown sugar
1 tsp almond extract (optional)
dash salt
1/4 cup sunflower or corn oil

Toss apples with cinnamon and sugar.  Place in a lightly greased deep dish pie plate.  Mix remaining ingredients and sprinkle on top of apples.  Bake 40 minutes at 180C.

We were invited out for dinner on Friday night and our fab hosts cooked an almost entirely vegan meal for us!  Everything was super-duper delish.  People are so amazing.  Thanks so much J & J for a wonderful meal.  (and for letting me borrow Veganomicon)!

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