With all of this rain we were craving some comfort food, so keep this recipe in mind for the next rainy day! I got this recipe from budgetbytes.com and they actually broke down the total cost of this stew... per serving is is only $0.94! Easy, delicious, gluten free, vegan, and affordable! Wow. 



Ingredients

• 1 Tbsp vegetable oil
• 4 cloves garlic
• 1 inch fresh ginger
• 1 medium (1 lb.) sweet potato
• 1 medium onion
• 1 tsp cumin
• ¼ tsp crushed red pepper
• 1 (6oz.) can tomato paste
• ½ cup natural style chunky peanut butter
• 6 cups vegetable broth
• ½ bunch (2-3 cups chopped) collard greens
• ¼ bunch cilantro, garnish (optional)

Instructions

1. Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Sauté the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
2. Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
3. Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
4. While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.
5. Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).
6. Serve the stew hot with a few cilantro leaves if desired.

Notes
Mustard greens or lacinato kale can be used in place of the collard greens.

Looking to get some veggies in for lunch or dinner but have limited ingredients or energy? 

That was me, last night. I looked for the simple and came up with delicious! Adding veggies to your meals doesn't have to be elaborate or difficult, it can be easy and enjoyable. Goat cheese is a nice option if you are trying to limit dairy in your diet, but have cravings now and again. It is generally tolerated better than cow's milk cheese, and easier for our bodies to digest. Try this simple salad next time you need an easy way out...

Ingredients:
- tomatoes... I like grape or cherry tomatoes, but take your pick!
- cucumber
- goat cheese
- olive oil
- balsamic vinegar (or balsamic reduction if you can find it!!)
- salt and pepper

Directions:
- Slice tomatoes and cucumbers and place in salad bowl
- Use a fork to crumble the goat cheese over the veggies
- Drizzle with olive oil and balsamic, sprinkle with salt and pepper
- Enjoy this easy salad!

**You can definitely add to this salad! If we had greens on hand, I would have placed the tomatoes and cucumbers on a bed of green leafys. Other tasty additions could include peppers, olives, chickpeas... get creative!

** Life has been busy, so I have not been updating this blog very often... and I have been slack in the picture category as well, so most of this recipe and attached photos are coming from my favourite vegan chef and recipe website, Ohsheglows.com

These wraps are easy and delicious and nutritious. What more could you ask for? Try them, you won't regret it!! And don't be daunted by the ingredient list, this is a recipe that you can mix and match with so if you don't have tofu or basil or peanuts, don't worry. It will still be delicious.


For the filling:

• Spring Roll Wrappers (at least 8-10) or Romaine lettuce, washed
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• vermicelli noodles

For the peanut lime sauce:

• 1-2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low sodium tamari (or soy sauce)
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed
  
  

1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.
 Boil water and soak noodles until they are tender (about 5 minutes).

2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.

4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.

5. If you are using rice paper rolls: Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.

7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

8. If you are using romaine lettuce: fill lettuce with fillings, drizzle with peanut sauce and enjoy!

9. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.

Read more from ohsheglows.com: http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways/#ixzz3dFmVLL1H

I love the spring! This weekend the buds on the trees just popped and everything felt alive again! I always say that there is no other green like the color green here in the valley. It definitely got us in the mood to buy up some greens and make a feast last night!

King oyster mushroom scallops Are. So. Delicious. They are a great alternative if you are cooking for a vegan/vegetarian, someone with a seafood allergy, or someone who just doesn't like seafood.

We steamed beautiful beet greens and asparagus from the Falmouth Market and served with this pasta. This recipe is adapted from the Forks over Knives website. 

INGREDIENTS
For the King Oyster Mushroom Scallops:

• Stems of 8 king oyster mushrooms, rinsed and cut into 1 - 1½" sections (I got about 4 pieces from each stem)
• 1 c. vegetable broth
• ¼ c. white wine
• 1 Tbsp. vegan butter or regular butter
• 2 cloves of garlic, minced
• 1 shallot, minced

For the Pasta:

• 4 oz. uncooked gluten-free pasta (approx. 2 c. cooked), cook according to package
• 1 c. vegetable broth
• ¼ c. white wine
• 1 clove garlic, minced
• ½ c. fresh tomatoes, cut into small cubes or 2 Tbsp. sun-dried tomatoes, drained from the oil and chopped
• ¼ c. fresh parsley, finely chopped
• 1 Tbsp. red pepper flakes

INSTRUCTIONS

1. In hot water, soak the mushroom stems for 1-2 hours. Drain completely.
2. On medium-high, place the mushroom stems into a skillet. Add the broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes) Please note that they will shrink in size a little once cooked.
3. Toss in 1 Tbsp. vegan butter, garlic, and shallot and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.
4. Add the vegetable broth, wine, and minced garlic in your skillet used for the mushrooms and allow to simmer over medium heat until half of the liquid is absorbed.
5. Mix in the tomatoes, parsley and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb (you want the bottom of the pan to be lightly coated with liquid).
6. Divide the pasta and place scallops on top, garnish with more fresh parsley and serve with your greens.