Tuesday, December 31, 2013

Vegan Fondue

Fondue is a family favorite recipe, and one I have tried, with varying degrees of success, to veganize over the years. Tonight, I found something that I am finally happy with.


  • 1 cup raw, unsalted cashew pieces
  • 3 cups water
  • 1 cup water
  • 3 cloves of garlic
  • 1 tablespoon light Miso
  • 1/2 cup nutritional yeast flakes
  • 1 1/2 cups sweet white wine (I used moscato)
  • juice of one lemon
  • 2 tablespoons tapioca flour
  • dash of nutmeg (about 1/16th tsp)
  • white pepper
Start by placing the cashews and about 3 cups of water in a heavy saucepan. Bring to a boil, and boil for 15 minutes. Drain the cashew pieces. Place them into a blender, and add the reserved cup of water, and all of the remaining ingredients. Blend until creamy and smooth, how long is going to depend on your blender - it takes about 3 minutes in my mid-grade Oster. Return to the saucepan and cook on medium low heat, stirring frequently, until it starts to bubble and is thickened. 

Serve with chunks of bread to dip, steamed broccoli, chunks of crisp, sweet apple (fujis are good), a salad, and the rest of the bottle of wine! 

Tuesday, December 17, 2013

Soup soup soup!

Spilt Pea


Mirepoix - You want equal amounts carrot, onion, celery, totaling  6-8 cups, I usually use:


  • 1 BIG onion
  • 2-3 carrots
  • 3-4 ribs of celery 


Saute this in 1 TBS olive oil until onions are soft and translucent. Then add:


  • 2 bay leaves
  • 1 tsp mustard powder
  • 1 tsp dried thyme
  • 4-5 cloves of garlic


Stir constantly for a few minutes, until you can really smell the garlic. Then add:


  • 9 cups of water
  • 3 cups spilt peas


Bring to a boil, reduce to a simmer, and cook, covered, for about 45 minutes. (It won't hurt this to cook for a couple of hours, just stir it once in a while). Fish out the bay leaves, puree, ideally with an immersion blender and add:


  • 2 tsps salt
  • 1/4 cup red wine vinegar
  • And a generous amount of fresh ground black pepper.



"Orange Soup"


  • 5 big carrots, cut into 1 inch chunks
  • 2 big sweet potatoes cut into 1 inch chunks
  • 1 yellow onion, diced or sliced doesn't matter, you puree it all in the end
  • 1 cup orange juice
  • 5 cloves garlic
  • 1 Tbs grated fresh ginger
  • 1/2 tsp crushed red pepper
  • 1 can light coconut milk
  • 1 cup red lentils
  • Water or stock to cover simmering veggies
  • Olive oil for sauteeing onions
  • Salt and pepper to taste.


Saute onion in olive oil until translucent and tender. Add ginger, garlic, red pepper, stir until fragrant. Add veggies, lentils, juice, coconut milk, and enough water to cover it all. cover, simmer about 30 minutes, until the carrots and sweet potatoes are soft. Puree the whole mess with an immersion blender, if you have one (if you don't, get one)! Add salt (probably about 1 1/2 tsps, add it a little at a time to check) and pepper to taste.

Monday, December 16, 2013

Pear Coffee Cake



½ cup maple syrup
⅓ cup oil
4 tbs flax seed
¾ cup hot water
1 tsp vanilla

3 ripe pears, diced

2 cups whole wheat flour
4 teaspoons baking powder
¾ teaspoon salt
½ tsp cinnamon
¼ tsp nutmeg, ginger, allspice, cardamom
⅛ tsp white pepper

Combine each set of ingredients, then mix together. Spread into 8x8 pan, bake at 350 for 45-55 minutes.