tag:blogger.com,1999:blog-83621235898122885322024-03-12T23:30:51.441-07:00VEGGIE-TERRAINSittin on our porch by the beach envisioning my favorite recipes...Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-8362123589812288532.post-50364323179897515662011-04-12T08:20:00.000-07:002011-04-12T08:20:49.557-07:00Citrus & Broccoli Salad1 pound broccolli crowns<br />
1 1/2 cup mandarin oranges<br />
6 sliced of mock bacon (baked and crumbled into bits)<br />
1 cup pine nuts<br />
1/4 cup goji berries<br />
1/4 cup apricots sliced<br />
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Honey Mayo<br />
1 cup vegan mayo<br />
1/4 cup honey<br />
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Combine ingredients, chill and serve.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-74736185367698269952011-01-31T17:25:00.000-08:002011-04-06T11:48:55.666-07:00Blueberry and Peach Lemonade Soda<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdFN-36HpgCL3ogaX2n-wxEJR6zKusPzyDHc3dQYAVaESfvoaUMQMZJrITmamQLXKwEuEd0MqSudEp-qEY6MtWp5e9PyaQVnOnIdhQy1bp8Leog9ZKG_TeetIbMpg5m41JaP8YjEnNKfV/s1600/VeggieTerrain_BlueberryPeachLemonadeSoda_Final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpdFN-36HpgCL3ogaX2n-wxEJR6zKusPzyDHc3dQYAVaESfvoaUMQMZJrITmamQLXKwEuEd0MqSudEp-qEY6MtWp5e9PyaQVnOnIdhQy1bp8Leog9ZKG_TeetIbMpg5m41JaP8YjEnNKfV/s400/VeggieTerrain_BlueberryPeachLemonadeSoda_Final.jpg" width="300" /></a></div><br />
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Juice from 7 freshly squeezed lemons<br />
1 cup of water<br />
3 1/2 large sliced peaches<br />
1 cup of blueberries<br />
5 cups soda water<br />
2 teaspoons of stevia to taste<br />
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Place all of the above ingredients in order as listed in a pitcher. Top off pitcher with 6 ice cubes depending on the size of your pitcher.<br />
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Fresh alternative to frozen lemonade.<br />
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Photographer: My Yen Trung<br />
Food Stylist: Heather Shaw<br />
Prop Stylist: Natalie AdamovCaela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com1tag:blogger.com,1999:blog-8362123589812288532.post-67799883478555505992011-01-31T17:05:00.000-08:002011-01-31T17:06:13.363-08:00Grilled Avocado with Sour Cream, Chives and Goji Berries2 Avocados pitted and peeled<br />
Sour Cream<br />
2 Chive Stems<br />
Paprika<br />
Goji Berries<br />
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Grill avocados on bbq approximately 5 minutes on each side until warm and grill marks are present.<br />
Place a dollop of sour cream in the middle with a handful of chives and dash of paprika. Top with a sprinkle of fresh goji berries.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-7999121526113120092011-01-31T16:49:00.000-08:002011-01-31T16:49:34.005-08:00Simple Cucumber Mint and Avocado Panini6 thin slices of cucumber<br />
4 sprigs of fresh mint<br />
1/2 small pitted and peeled avocado thinly sliced<br />
3 small grated uncooked brussel sprouts<br />
Handful of bean sprouts<br />
1/4 fresh lemon wedge<br />
2 teaspoons of vegan mayonnaise (or non vegan based on preference) <br />
Ciabatta bread (2 pieces)<br />
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Mix lemon and avocado together. Set aside.<br />
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Spread a thin layer of mayo on the bottom on the ciabatta bread. Add cucumber, mint, lemon and avacado mixture as well as brussel sprouts. Top with bean sprouts and place top of ciabatta bun to complete sandwich. <br />
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Serve with strawberries and cashews on the side.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-58518670944772019612010-10-08T14:50:00.000-07:002010-10-08T14:50:41.598-07:00Split Pea Soup1 medium white onion diced<br />
1 leek washed and diced<br />
1 cup diced celery<br />
1 large carrot peeled and chopped fine<br />
Small handful of flat parsley<br />
2 1/2 cups green split peas<br />
9 cups vegetable stock<br />
3 tablespoons butter (or vegan alternative)<br />
Olive baguette<br />
Small handful of pea shoots<br />
Cinnamon<br />
Smoked Paprika<br />
Handful of pistachios<br />
Sour cream<br />
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Heat butter in a stove top pot on medium. Add in, onion, leek, celery and carrot. After 5 - 10 minutes add in parsley and split peas increasing heat to high and add in vegetable stock slowly. Reduce to low heat and let simmer for approximately 2 - 3 hours on reduced heat. Remove from stove, let cool and puree in blender. <br />
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Cut thin slices of olive baguette to toast while the soup is in the blender. Spread one hearty layer of sour cream on top of each toasted slice. Place two slices in the middle of each individual soup bowl.<br />
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Garnish with peas shoots, pistachios, dash of smoked paprika and cinnamon.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com2tag:blogger.com,1999:blog-8362123589812288532.post-25130464933361033872010-09-14T14:23:00.000-07:002010-09-14T14:24:49.097-07:00Naan Pizza with Feta Cheese, Black Olives, Pineapple and Hot Banana Peppers2 pieces of prepared or freshly made naan bread<br />
4 hearty spoonfuls of marinara sauce<br />
1/2 cup pineapple<br />
1/2 cup feta cheese<br />
1/2 cup black olives<br />
1/2 cup hot banana peppers sliced<br />
1 clove fresh minced garlic<br />
Olive oil<br />
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Mix a generous amount of olive oil in a bowl with fresh minced garlic. Brush top of naan bread with mixture. Add marinara sauce covering the entire surface of the naan. Add ingredients as desired depending on the size of the naan bread. Cover each piece of naan entirely with feta cheese, black olives, sliced hot banana peppers and pineapple. <br />
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Bake in oven at 375 for 10-15 minutes until naan is golden and cheese is almost melted.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-55005487253014195752010-09-07T12:04:00.000-07:002010-09-07T12:04:00.833-07:00Brussel Sprout & Manchego Cheese Soup2 cups water<br />
1 1/2 cup brussel sprouts<br />
1 small white onion<br />
1/2 cup shredded manchego cheese<br />
1 cup vegetable stock<br />
Dried cranberries<br />
Hemp seeds<br />
Breadcrumbs<br />
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Remove the outside layer from the brussel sprouts, wash and set aside. Chop the small onion and then shred manchego cheese. <br />
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Cook brussel sprouts and onion in water for approximately 15 minutes until soft. Set aside 3 cooked brussel sprouts to cool. Once cooled slice all three into pieces. <br />
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Place water used for boiling, brussel sprouts and onion in a blender once cooled. Add cheese (put a small bit aside for garnish) and 1/2 cup of vegetable stock. Blend on high to desired consistency.<br />
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Reheat blended soup on stovetop. Once heated add in the remaining sliced brussel sprouts. <br />
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Sprinkle cheese on top and garnish with breadcrumbs, dried cranberries and hemp seeds.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com1tag:blogger.com,1999:blog-8362123589812288532.post-20571605402726361872010-09-02T13:35:00.000-07:002010-09-02T13:35:29.104-07:00Cashew, Cherry, Cucumber, and Green Bean Salad1/3 cup fresh cherries<br />
1/2 cup curled cucumber <br />
1/2 cup green beans<br />
1/3 cup crushed cashews<br />
2 cups spring mix salad<br />
1 teaspoon of hemp seeds<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dressing:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon of olive oil </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon white balsamic vinegrette </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon stevia</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup diced pineapple</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup rice milk </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 small peeled and pitted mandarin orange </div><div><br />
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On a plate layer cucumber, spring mix, green beans, cherries and cashews.<br />
Blend dressing ingredients on high to desired consistency. Drizzle on top of salad and serve. <br />
Top with hemp seeds.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-76365293252616257222010-08-31T00:32:00.000-07:002010-08-31T00:34:25.948-07:00Banana & Fejoa Breakfast Spread2 tablespoons agave<br />
3 bananas peeled<br />
1 teaspoon cinnamon<br />
4 thin slices skinned lilikoi<br />
1/3 cup goji berries<br />
1/2 medium sized ripe fejoa (inside pulp only) <br />
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Place ingredients in bowl and mash. If you prefer place all ingredients in blender.<br />
Spread on toast or eat by itself.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-40585202763512441662010-08-30T22:55:00.000-07:002010-08-30T22:56:06.647-07:00Jackfruit, Cous Cous, & Rapini Curry<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup jackfruit cubed</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 large white onion chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 teaspoons of garam masala or vegetable vindaloo paste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup sweet and sour tofu</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon ginger</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon chili powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2/3 cup cooked and cooled cous cous</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup julienned raw rapini</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup coconut milk</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon of plain yogurt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Handful of raw bean sprouts</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Handful of chopped peanuts</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sprig of fresh cilantro</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Small red hot chili pepper dried</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cut jackfruit into small cubes. Mix in 2 teaspoons of flour, chili powder and ginger into a skillet. Fry until golden brown in olive oil. Add in curry paste, onions tofu, and rapini. Cook for approximately 5 minutes until vegetables are tender adding coconut milk to desired consistency. Serve on top of a bed of warmed cous cous.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Top with a handful of raw bean sprouts, spoonful of plain yogurt, and chopped peanuts. Lastly, top with one small dried hot red red chili pepper, dash of paprika and a sprig of coriander.</div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-8022082688184615592010-08-30T22:53:00.000-07:002010-08-30T22:54:10.597-07:00Blackberry Tamarind Tofu & Rice1/3 cup tamarind sauce<br />
1/2 cup fresh blackberries<br />
1 block extra firm tofu<br />
1 cup of brown rice<br />
2 1/2 cups of water <br />
Lemon balm leaf<br />
1 large orange<br />
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In a pot bring water to a boil and cook one cup of brown rice for about 20 minutes and set aside.<br />
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Cut tofu into large triangles. Grill tofu on the BBQ in foil with a squeeze of fresh lemon, teaspoon of plumb sauce and red small splash of wine until golden/crispy on the edges. <br />
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In a blender on high place tamarind sauce and blackberries.<br />
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Place rice on a plate and top with barbecued tofu. Drizzle tamarind blackberry sauce on top of tofu. Garnish with fresh lemon balm leaf. Serve with quartered fresh orange slices.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-42304049868362210182010-08-25T07:59:00.000-07:002011-04-06T12:06:25.843-07:00Curried Tortellini with Chickpeas, Potato, Green Peas & Cottage Cheese<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s-sled4EWhSZhc7j_kDyGvY208hq7VwtzLXE68e2RRWbpXGtDmMBBS_LaaPyqfWXqh8PqkilJU9n6rXk9txuMXNhiLMCn6aBM4dzgbdJN48ghKa_C8d3bhP9bvyYj8LR_Swf7-cc6G60/s1600/VeggieTerrain_2_CurriedRaviolo_V4_Heather.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6s-sled4EWhSZhc7j_kDyGvY208hq7VwtzLXE68e2RRWbpXGtDmMBBS_LaaPyqfWXqh8PqkilJU9n6rXk9txuMXNhiLMCn6aBM4dzgbdJN48ghKa_C8d3bhP9bvyYj8LR_Swf7-cc6G60/s400/VeggieTerrain_2_CurriedRaviolo_V4_Heather.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>16 wonton wrappers<br />
2 cups of small red potatoes cut in half<br />
1 cup of fresh green peas<br />
1/2 cup of chickpeas<br />
4 cups of boiling water<br />
1 tablespoons olive oil<br />
1 tablesppon tamari<br />
4 fresh ginger slices<br />
3-5 tablespoons of "Pataks" korma curry paste<br />
1/4 cup of shredded mango<br />
1/2 cup of cottage cheese<br />
1/4 cup of raw crushed cashews<br />
2 teaspoons butter<br />
Squeeze of 1/4 fresh lemon to taste<br />
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Cook potatoes, peas, and chickpeas in boiling water for about 15-20 minutes or until soft with olive oil, tamari, and ginger. Drain and mix in a bowl with curry paste. Place water aside as it will be used later on.<br />
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Place 1 -2 teaspoons of chickpeas, potato, and pea filling in wonton. Add in a pinch of cottage cheese to wonton. Wet edges with water and seal wontons from the centre out to resemble a ravioli shape sealing the wonton edges tight.<br />
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Reheat previous boiling water and carefully place wontons in the pot (in a basked is ideal) for about 2-3 minutes. Remove and place in a bowl adding butter and lemon. Top with small amount of cottage cheese, shredded mango and crushed cashews.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Photographer: My Yen Trung </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Food Stylist: Heather Shaw </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Prop Stylist: Natalie Adamov </div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-51559972370761855712010-08-25T01:30:00.000-07:002010-08-25T01:38:16.836-07:00Amaranth Veggie Sushi2 cups of amaranth<br />
4 1/2 cups of water<br />
1/2 cup raw shredded bok choy<br />
1/2 cup raw thinly sliced cucumber<br />
1/2 cup raw shredded carrot<br />
1/2 cup raw pea shoots<br />
1/4 cup pickled burdock root<br />
1/2 cup raw bean sprouts<br />
1/2 cup raw shredded zucchini<br />
Hemp seeds<br />
Nori sheets<br />
Rolling mat<br />
Wasabi<br />
Soy sauce<br />
2 sliced oranges quartered<br />
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Bring water to a boil and cook amaranth for approximately 20 minutes. Amaranth once cooked will get sticky. Set aside and cool.<br />
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Rough side facing upward place nori sheet on sushi rolling mat. Place cooled amaranth on nori sheet spreading it across the sheet leaving 2 cm on all sides. Place all other ingredients as desired on the mat. Make a lip grabbing all ingredients from the top of the mat and roll tightly over top of ingredients. Continue rolling sheet and put pressure on all sides in steps making sure it is as tight as possible. Use a very sharp knife and cut into 6 sections. Toss hemp seeds on top.<br />
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Serve with pickled ginger, soy sauce, wasabi and sliced orange.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-54761416667787347572010-08-25T00:35:00.000-07:002011-04-06T11:49:29.705-07:00Raspberry Apple Lassi<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLvzmNQNNxfq5uudanz2AmKC6B4dj3NGUr3OjPCn2MWbWBxuxuaU6rqIjG8kS95vPBwhwkX4PCOV64YwpHsUX48Y2GI-8byh77kfWwTLbWGQRxb2zL9DXTeF9e29BMYPAgm2AziUhIRsJ/s1600/VeggieTerrain_RaspberryAppleLassi_Final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXLvzmNQNNxfq5uudanz2AmKC6B4dj3NGUr3OjPCn2MWbWBxuxuaU6rqIjG8kS95vPBwhwkX4PCOV64YwpHsUX48Y2GI-8byh77kfWwTLbWGQRxb2zL9DXTeF9e29BMYPAgm2AziUhIRsJ/s400/VeggieTerrain_RaspberryAppleLassi_Final.jpg" width="295" /></a></div><br />
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3 tablespoons of red pistachios shelled<br />
1 cup of plain rice milk<br />
2 cups plain yogurt<br />
1/2 cup sliced green apples<br />
1/2 cup fresh raspberries<br />
1 teaspoon agave nectar<br />
6 ice cubes<br />
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On high in a blender place all ingredients except for pistachios. Pour into glass, add pistachios on top and serve.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Photographer: My Yen Trung </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Food Stylist: Heather Shaw </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Prop Stylist: Natalie Adamov </div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com1tag:blogger.com,1999:blog-8362123589812288532.post-79930742727428402332010-08-24T23:43:00.000-07:002010-08-24T23:43:48.225-07:00Colourful Three Potato Mash; Carrot & Squash, Spinach and Chive, and Beet & Goat Cheese5 large yukon gold potatoes sliced extremely thin and cooked<br />
4 large carrots chopped and boiled<br />
1 cup of cooked acorn squash<br />
Butter as desired to your taste or butter alternative<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soy milk</div><br />
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5 large yukon gold potatoes sliced extremely thin and cooked<br />
1/2 cup raw spinach<br />
1/4 cup fresh chives<br />
1 clove fresh garlic mined<br />
Butter as desired to your taste or butter alternative<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soy milk</div><br />
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5 large yukon gold potatoes sliced extremely thin and cooked<br />
2/4 cup jarred beets<br />
1/4 cup goatscheese<br />
Butter as desired to your taste or butter alternative<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soy milk</div><br />
1 raw kale leaf washed and whole<br />
Fresh thyme<br />
Starfruit<br />
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First boil 5 large potatoes in 3 separate pots until soft. Place aside and keep warm. Boil carrots, and squash until tender in separate pots. You can place all the potatoes in one pot to save pots if needed.<br />
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Once carrots and squash are boiled add in with potatoes in the three separate pots. Add carrots and squash in one, chives, garlic and spinach to the next and beets and goatscheese in the last pot. Mash all three pots separately adding butter and milk as desired. <br />
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Scoop one of each pot on to the kale leaf. Place goatcheese and beet in the middle and surround that scoop with small amount of crumbled goatcheese. Garnish potato and squash scoop with thyme, as well as chive and spinach scoop with small dollop of sour cream and a few sliced chives.<br />
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Slice 6 pieces of fresh starfruit and place on plate.<br />
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1 small onion thinly diced and boiled <br />
1/4 cup boiled red lentils<br />
2/4 cup raw diced spinach <br />
1/2 cup of dry TVP<br />
2/3 cup cooked cous cous<br />
1/2 packet taco seasoning (optional)<br />
1 teaspoon chili powder (optional)<br />
1 cup ricotta cheese<br />
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1 cup shredded old cheddar cheese<br />
1 1/2 cup sour cream<br />
1/2 a small ripe avocado pitted<br />
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Add boiling water to TVP, chili powder, and taco seasoning and let absorb until no water remains and texture is chewy and soft.<br />
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Blend sour cream, avocado and cheese on medium. <br />
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Place cooked lentils, TVP, onions, spinach and cous cous on tortilla shell to desired width. Mix together on shell with a fork. Add ricotta cheese as desired and form enchilada shape.<br />
In a baking pan bake in oven at 450F for about 5-10 minutes or until sides begin to get golden.<br />
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Place sour cream, cheese and avocado sauce on top when there is 1 minute left to go in oven. Remove and top with hemps seeds on top.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-60491483771959642362010-08-24T22:27:00.000-07:002010-08-27T19:59:24.509-07:00Peach and Almond Smoothie<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></div><br />
3 large peaches pitted<br />
<div>1/2 cup almonds (peeled and soaked for 2 hours in hot water)<br />
1 teaspoon fresh minced ginger<br />
3 cups plain rice milk<br />
1 tablespoon stevia to taste<br />
1 scoop orange sorbet<br />
6 ice cubes crushed<br />
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Place all ingredient in the blender on high until desired consistency.</div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-45953054009925153562010-08-24T22:19:00.000-07:002010-08-24T22:19:28.317-07:00Olive Bread Sandwich with "Bacon", Brie and Dill2 slices of rosemary olive bread<br />
6 slices of brie cheese enough to cover bread surface<br />
3 slices veggie bacon <br />
Honey<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fresh dill</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Smoked paprika</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dijon mustard (optional) </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Saute veggie bacon in a skillet 3 minutes on each side in olive oil. Set aside on a napkin once crisp. Toast bread while sauteing at the same time. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Once toasted add brie cheese to the bottom of the rosemary olive bread enough to cover entire bread slice. Next add veggie bacon while still hot on top of brie and then add 3 small sprig of fresh dill. Drizzle honey over top and sprinkle with smoked paprika. Place top slice of bread and then cut diagonally into two. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Accompany with dijon mustard if desired. </div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-89583762183198955642010-08-24T22:03:00.000-07:002010-08-24T22:03:00.658-07:00Kimchi Noodle Soup with Waterchestnut & Asparagus4 1/2 cups of water<br />
1/2 small onion diced<br />
2 cups kimchi<br />
2 cloves of garlic minced<br />
2 miso stalk cubes<br />
1 teaspoon soy sauce<br />
1/2 cup water chestnut cut very finely<br />
1/2 cup julienned asparagus<br />
1 teaspoon chinese hot sauce<br />
1 bag of lo mein noodles<br />
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In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes. Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce. Let simmer on low hear for about 15 minutes. Once simmering is done add onion, asparagus and lo mein noodles. Simmer for about 5 minutes.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-22718261698362686112010-08-17T17:19:00.000-07:002010-08-23T01:14:17.877-07:00Portobello and Tempeh "Chicken" Caesar Salad1 large head of romaine lettuce chopped<br />
<div>1/2 cup of chopped baby spinach </div><div>1/2 cup of chopped kale stems removed </div><div>3/4 cup of croutons (homemade or store bought) </div><div>4 portobello mushrooms </div><div>1 block of tempeh </div><div>Sunflower seeds </div><div>Extra virgin olive oil </div><div>Balsamic vinegar </div><div>Caesar salad dressing ((homemade or store bought) </div><div><br />
</div><div>Cut tempeh into small "steak like" strips about 4 - 5 inches long and half an inch wide. Place in a bowl and add 1 tablespoon of basil. 1/2 tablespoon of thyme, 1/2 a table spoon of paprika and coat tempeh in soy sauce. Set aside. </div><div><br />
</div><div>Chop all greens, todd and place in a large bowl. Set aside in the fridge. </div><div><br />
</div><div>Saute portobello mushrooms in a medium skillet with olive oil and balsamic vinegar for 10 minutes or until mushrooms are soft but still holding shape. In a skillet fry tempeh for about 4 minutes on each side either side</div><div><br />
</div><div>Cut portobello mushrooms vertically to resemble a "steak like" shape. </div><div><br />
</div><div>Add croutons to greens, portobello mushrooms and tempeh. Sprinkle sunflowers seeds on top, add dressing and serve. </div><div><br />
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</div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-35434284319452142762010-08-17T16:25:00.000-07:002011-05-19T08:11:26.422-07:00Fig, Havarti & Apple on Rosemary Focaccia Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdEsm4ykZWjUv-7UgGd-ejm6AJxWBMYcDV-YREvPUwlsUNjXz9jH1cCOUg_LuV2AwqnhyphenhyphenTvVexiem70MMlNw0YiyM-3rLLoIjqDnvTZjqqLYrXqZiySxo3NTGyn4y_rILCiWYd3C1TJ9T/s1600/VeggieTerrain_3_FigHavartiAppleOnRosemary.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLdEsm4ykZWjUv-7UgGd-ejm6AJxWBMYcDV-YREvPUwlsUNjXz9jH1cCOUg_LuV2AwqnhyphenhyphenTvVexiem70MMlNw0YiyM-3rLLoIjqDnvTZjqqLYrXqZiySxo3NTGyn4y_rILCiWYd3C1TJ9T/s400/VeggieTerrain_3_FigHavartiAppleOnRosemary.jpg" width="268" /></a></div><br />
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2 thick slices of rosemary focaccia bread<br />
3 small ripe figs sliced<br />
2 thin slices of herbed havarti<br />
1/2 a small green apple sliced<br />
2 large pieces of endive<br />
Handful of pea shoots<br />
Balsamic vinegar<br />
<br />
Add 1 slice of havarti on each side of bread. Place apples, endive, peas shoots and then figs on bottom half of bread. Place remaining cheese and bread on top.<br />
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Place in the oven and bake at 450 F for 8 minutes until bread is crusty and cheese is almost melted.<br />
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Remove from oven and open sandwich. Drizzle a small amount of balsamic vinegar inside, place back together and cut in half diagonally. <br />
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Photo credit:<br />
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Photographer: My Yen Trung <a href="http://myyentrung.com/">http://myyentrung.com</a><br />
Food Stylist: Heather Shaw <a href="http://www.foodbyheather.com/">http://www.foodbyheather.com/</a><br />
<span class="Apple-style-span" style="font-family: arial, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;"><b><br />
</b></span></span>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-3848268316358185512010-08-17T16:08:00.000-07:002010-08-23T01:23:45.744-07:00Seaweed Salad and Pistachio Pea Pods<div>1 ounce dried seaweed</div><div>1tablesppon soy sauce </div><div>1 tablespoon rice wine vinegar</div><div>1 tspn honey </div><div>1 tablespoon seasame oil</div><div>1 tspn chilli flakes to taste </div><div>1 cup of raw pea pods<br />
1 tspn hemp seeds</div><div>Pistachios </div><div><br />
</div><div><br />
</div>Seaweed Salad:<br />
<div>Soak wakame (seaweed) in a bowl of warm water for 5 - 8 minutes. Drain and pat dry. In a bowl add in all ingredients and mix adding in sesame oil last. Add in hemp seeds and toss.<br />
<br />
</div><div>Stuff pea pods with seaweed salad and sprinkle a handful of pistachios on top. </div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-45196868926545655262010-08-16T00:39:00.000-07:002010-08-23T14:14:35.093-07:00Bunless Rice Burgers with Wasabi Chipotle Mayo1/2 cup sticky rice<br />
1/2 cup to 1 cup of water<br />
<br />
1/4 cup of shredded raw bok choy <br />
1/4 cup shredded raw brussel sprouts<br />
1/3 cup of raw diced red onion<br />
2/4 cup of shredded raw carrot<br />
1/2 half small sliced avocado<br />
1 small leaf of lettuce<br />
<br />
Fresh cilantro<br />
Wasabi chipotle mayo<br />
<br />
<br />
Sticky Rice: In a medium pot place rice in water and bring to a boil. Place a lid on top and steam for 15 minutes. Remove from heat and place a clean kitchen towel on top and let sit for 15 - 20 minutes. In bowl fan rice mixture for 10 minutes to cool. Once cooled, create two bun like shapes for the top and bottom of the bun. Set aside.<br />
<br />
Shred bok choy, red onion, brussel sprouts, and carrot. Place all shredded ingredients along with lettuce and sliced avocado on top. <br />
<br />
Use chipotle "mayo" recipe and add in a small amount of prepared wasabi to the recipe.<br />
<br />
Add cilantro and wasabi chipotle mayo as desired to the inside of the top rice burger "bun".Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0tag:blogger.com,1999:blog-8362123589812288532.post-12198589158825693972010-08-12T00:39:00.000-07:002010-09-14T13:12:44.677-07:00English Muffin Toppers3/4 of a sliced avocado mashed<br />
hummus<br />
1/2 cup <span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: small; line-height: 15px;"><span class="Apple-style-span" style="font-family: Times; font-size: medium; line-height: normal;">broccoli sprouts</span></span><br />
1/3 cup fresh sliced mushrooms<br />
1 teaspoon chopped red onion<br />
1 teaspoon feta cheese<br />
1/2 teaspoon black olives<br />
Sesame sticks<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hemps seeds</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Goji berries </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ranch dressing (homemade or store bought)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
Toast english muffin. Mash avocado, add a teaspoon of goji berries and mix. Coat one half of the bottom of the english muffin in avocado spread and other half with hummus. Place brocoli sprouts first on english muffin following with mushrooms, red onion, feta cheese, black olives. Add a few sesame sticks on top as well as a sprinkle of hemp and sesame seeds. Drizzle ranch dressing on top. Serve open faced. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Double recipe for more than one english muffin. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com1tag:blogger.com,1999:blog-8362123589812288532.post-88423715355541244102010-08-12T00:12:00.000-07:002010-08-23T01:24:37.995-07:00Raspberry Mango "Ice Cream"4 cups raspberries<br />
1/2 a large mango<br />
1/3 cup agave nectar<br />
3 teaspoons stevia<br />
1 cup vanilla soy milk<br />
3/4 cup of silken tofu<br />
5 cubes of ice<br />
Fresh mint<br />
<br />
Blend raspberries and mangos in the blender. Then add agave nectar, stevia, soy milk, and tofu. Add ice last to desired consistency. Place in freezer or fridge until chilled and serve with fresh mint.Caela Maherhttp://www.blogger.com/profile/11821581033000482349noreply@blogger.com0