Category: Side Dish

Blackberry Jam

vegan blackberry jam

 

Another berry recipe!  We have so many berries it is unbelievable, so I have been trying to use them in everything.  Saturday morning we even had blackberry pancakes.  Today I decided to make some jam with some of the blackberries.  The kids were really excited for it.  We usually don’t use jam or jelly just because it has so much sugar in it, but I couldn’t resist since we have such sweet fresh berries.   I don’t have a canner, so I only made enough for one jar.  You can use this same method to make jam with any berries that you like.  It will last in the fridge for about a week, but I don’t think our jam will make it that long.  I can’t wait for toast in the morning!

 

Blackberry Jam

 

about 2 cups of fresh berries mashed

1 cup of sugar

 

Combine the berries and the sugar in a medium saucepan.  Cook them on high heat for about 5 minutes and then turn down the heat to medium.  Cook the jam for another 15 minutes stirring frequently.  Remove it from the heat and let it cool a little.  Carefully spoon it into a jar or heat proof container and let cool completely.  Refrigerate or freeze.

 

Please let me know what some of you favorite berry recipes are!

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Grilled Zucchini with Garlic and Rosemary

vegan grilled zucchini

The weather is getting warm, so we have been outside grilling a lot more.  The farmer’s markets are also opening again, which I am so excited about.  I love all the fresh fruits and veggies, like this zucchini.  I also like knowing who grew the produce and that it is locally grown.  This dinner was made with some of our market finds.  I thinly sliced the zucchini and rubbed it with olive oil, fresh rosemary and finely chopped garlic.  My husband then grilled it just until it was tender and it got nice and sweet, and a little smokey.  The salad was made with lettuce and beets greens from the market.  I also added a little bit of kale that I grew.

 

Grilled Zucchini with Garlic and Rosemary

 

About 4 medium zucchini

2 TBSP olive oil

2 cloves of garlic very finely chopped

2 TBSP finely chopped fresh rosemary

salt and pepper

 

Preheat the grill to about 350 or medium high heat.  Cut the zucchini into long strips about 1/4 inch thick.  Cover them in the oil, garlic, rosemary, salt and pepper.  Toss the zucchini around until it is well coated.  Place the zucchini on the grill and cook them for about 4-5 minutes on each side.  You want it to be tender, but not mushy.  Serve immediately.

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Pizza Party: Make your own Pizzas and Fruit Salad

Vegan pizza bar

Vegan Fruit Salad

My best friend just graduated from college with a degree in Civil Engineering, so we had a little party to help her celebrate her amazing accomplishment.  She worked so hard to go to school, work, and raise 4 kids.  She is so inspiring.  We ended up having a little pool party with all of our kids, so we decided to let them all make their own pizzas.  I cut the dough into individual sized pizzas and my husband grilled them.  Just use you favorite store bought pizza dough or make you own.  Then the kids put on all their favorite toppings and we put them bak on the grill to melt the cheese.  On the side we had a huge fruit salad because all the kids are fruit fanatics.  I tossed the fruit in a honey lime dressing, which gave it a little more sweetness and some tang.  This is a great party idea, especially when you are serving vegans and non-vegans together.  Everyone ends up happy!

 

Fruit Salad with Honey Lime Dressing

 

About 6 Cups of your favorite fresh fruit (watermelon, mango, cantaloupe, berries)

Juice of 2 limes

2 TBSP of honey or agave

2 TBSP Fresh mint chopped (optional)

 

Cut all the fruit into bite sized pieces and place in a large serving bowl.  In a small bowl mix together the lime juice and honey until it is well combined.  Pour it over the fruit and toss to coat the fruit.  Add in the mint if you are using it.  Serve chilled.

 

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St. Patrick’s Day – Irish Soda Bread

 

bread

 

bread

We usually go all out for St Patrick’s Day at my house.  We eat green and Irish food all day.  A leprechaun usually comes to visit our house and plays lots of tricks as well.  Irish Soda Bread is one of our favorite recipes for St Patty’s.  It is slightly sweet and has a great flavor from the caraway seeds.  It is not a yeast bread, so is doesn’t take long to make.  Some other great recipes for St Patrick’s Day would be Shepherd’s Garden Pie and Spinach Pesto Pasta.  Don’t forget to wear your green!!

 

Irish Soda Bread

 

2 TBSP flax seed meal

4 TBSP water

1 1/4 cups soymilk

2 tsp apple cider vinegar

2 cups whole wheat flour

1 cup unbleached flour

2 TBSP sugar

1 TBSP baking powder

1 tsp baking soda

1/2 tsp salt

1/4 cup Earth Balance

1 TBSP caraway seeds

1 cup raisins

 

Preheat oven to 375.  Mix together the flax meal and the water in a small bowl and set aside.  Combine the soy milk and the vinegar and set aside.  In a large bowl combine the flours, sugar, baking powder, baking soda and salt.  Add in the butter and rub it into the flour until it is completely incorporated.  Mix the milk and the flax seed mixture together and then add to the flour.  Mix it in with a fork until it is well combined.  Turn it out onto a well floured surface and shape into a round loaf.  Put the dough on a baking sheet lined with parchment, foil or a silpat.  Cut a cross on the top of the dough.  Bake it for 35 to 40 minutes.  Let cool on a rack.

 

 

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Kale Chips

Vegan Kale Chips

 

Kale Chips
Kale Chips

I have to warn you that these kale chips are addictive.  They are crispy, crunchy and a little salty like potato chips and once you start eating them you can’t stop.  Kale chips are so popular in our house that we all fight over them.  I always have to make a big batch.  This is a great way to eat your greens!  Add some nutritional yeast or your favorite spice mix to add some more flavor.

 

Kale Chips

1 large bunch of kale

2 TBSP of olive oil

salt

Preheat oven to 350.  Wash and dry the kale and tear it off the stem.  Then tear it into 2 inch pieces and put it on a baking sheet.  You will probably need to pans.  Make sure the kale isn’t piled up to much, you want it in a single layer.  Rub it with the olive oil until it is evenly coated.  Bake the kale for 10 minutes and then toss it around on the pan.  Return it to the oven and toss it again after 5 minutes.  It should be getting crunchy at this point.  Keep checking the kale every couple minutes until it is all very crispy.  It usually takes about 20 minutes, but it can take more or less time so keep a close eye on it.  As soon as it comes out of the oven lightly sprinkle it with salt.  Eat it right away so it stays really crisp.

 

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Vegan Quinoa Curry Salad

Vegan Curry Quinoa Salad
Vegan Curry Quinoa Salad

 

I was getting ready to go out of town for a few days, so I needed to make a quick dinner in the midst of packing.  This meal is super easy to make, but is so good and nutritious.  The quinoa is packed with protein.  I served the quinoa with a collard green salad tonight, but I usually just put it over some mixed greens.  You may want to double the recipe because it makes a great lunch the next day.

 

 

Quinoa Curry Salad

 

1 cup quinoa rinsed

2 cups of water

1 TBS Curry Powder

1/2 cup frozen peas

1/2 Cup shredded carrots

1 can chick peas drained and rinsed

1/4 Cup raw cashews chopped

1/4 Cup raisins

2 TBS Olive Oil

1 TBS Apple Cider Vinegar

Salt and pepper to taste

 

Bring the water to a boil in a medium sized pot.  Add the quinoa and the curry powder.  Turn down the heat to medium low and cover.  Cook the quinoa for 15 minutes.  Once all the water has been absorbed stir in the frozen peas and let the quinoa cool to room temperature.  In a large bowl combine the quinoa carrots, chick peas, cashews and raisins.  In a small bowl whisk together the oil, vinegar, salt and pepper.  Pour it over the quinoa and mix it well.  Can you serve it chilled or at room temperature.

 

Vegan Curry Quinoa Salad

 

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Side Dishes: Mashed Sweet Potatoes and Roasted Green Beans

Sweet Potatoes

The mashed sweet potatoes and roasted green beans are great side dishes for any meal.  They are super easy, so they are great to do during the week and they are fancy enough for a special dinner.  We eat sweet potatoes all the time, so I try to make them in different ways and this is definitely a favorite of the kids.  Mashing them is als really great for kids who may not like to try new foods.   Roasting the green beans brings out the sweetness in them that you don’t get when the beans are boiled.  This is my favorite way to have green beans now.

Mashed Sweet Potatoes

 

5 large sweet potatoes

Juice of 1 large orange

1/4 cup of butter (you can sub apple juice or veggie broth to make this lower fat)

1/2 tsp of cinnamon

salt to taste

 

Bring a large pot of water to a boil.  Peel the potatoes and cut them into 1 inch cubes.  Add them to the pot and cook for about 15 minutes until the sweet potatoes are fork tender.  Drain the potatoes and return them to the pot.  Add in the remaining ingredients and mashed the sweet potatoes until you reach the consistency that you like.  If they are little dry just add more liquid a little at a time.

Roasted Green Beans

 

6 cups of fresh green beans trimmed

2 TBSP Canola Oil

2 TBSP Balsamic vinegar

1 tsp salt

pepper to taste

 

Preheat the oven to 425.  Toss the green beans, oil, vinegar, salt and pepper on a large baking sheet.  Try not over crowd the pan, you may have to use 2 pans if your pans are smaller.  Roast the green beans for about 10 minutes.

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