RadishPeaPate

Snap Pea Pate w/ Tarragon- Karma Farm

Nothing brings the fresh feeling of summer quite like a fresh and crisp Sugar Snap Pea, it’s green and light and bursts with a tangy spray in every bite, much like a radish or turnip.  That hydrating and nutrient dense crunch– so refreshing!

Pate is the perfect medium for a small handful of peas, and makes a great fridge snack, as you can combine it with nearly anything else in your fridge or pantry like crackers or celery sticks.  Best of all, the bright bright green of the peas makes an excellent color note against a bright pink of a radish, making it an excellent smile-inducing finger food for an outdoor garden party.

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Sweet Potato Kugel- Kosher For Passover (V, GF)

I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.

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Raw Truffles- Charoset Passover Dessert

Move over something sweet, there’s a new Charoset חֲרֽוֹסֶת in town!  This one is good enough for your Seder service, and good enough to serve for dessert.  These raw, delicious, sweet balls are a blend of traditional Ashkenazi, Mizrahi, and Sephardic flavors, and observe the restrictions of each so enjoyable by all!

Makes about 28-30, 1 inch balls

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Berry Muffins (wheat-free, vegan)

Perhaps you have an easy Sunday, or perhaps you’re having a formal afternoon tea party. In either case, some muffins are a great idea.  Often we find muffins are too bland, or too dense, and when you go into veganizing or wheat-free options the moisture and bready texture seems to suffer along with it.  We have you covered- sweet, moist, tart, doesn’t fall apart… but isn’t like biting into a sponge.  Please note: SPELT flour is used, making them wheat free (debatable) but NOT gluten free.  Feel free to substitute your favourite GF flour mix, but you may want to add in some hearty flours like a coconut to give you some stronger textures.

Preheat to 325 degrees, and set aside 3/4 cup of frozen berries (we use a mix of raspberries and blueberries, but any will do at about that size). See that picture? That’s why frozen, reduce the hollow space around the berries, while keeping them moist and full of flavor. Save some money, get peak season (ie better nutrition), and they’ll keep until you need ’em.

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Cupcake Brownies (gf, v)

One of my best early foodie memories, before learning to cook, and before eating ethically, were the brownies at Bonefish Grill. The brownies were so gooey, and sweet. They were also way too big and led to my weight hitting an all-time high of 220 lbs, but that’s another story.

This is a story about delicious, ethical, relatively guiltless brownies that I invented with my wonderful partner and girlfriend. 20160403_193744

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Avocado Aioli (vegan)

This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil.  The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!

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Carrot Green Pesto

Inspired by some of the recent nutritional information discussing some of the best for you and least utilized parts of whole plants, we thought you’d enjoy a delicious SOS-free nutrient dense, low fat, high fiber pesto, perfect for pasta or spiraled veggies, as a spread, pizza sauce, or a dip for your crudite!

1 Bunch Carrot Greens

1/2 Bunch of parsley

1/4 bunch basil leaves or dried basil

handful of spinach

1-2 beet leaves

2 green onions

1 ripe avocado

1/4 cup broth

1 tablespoon flaxseed

1 small white onion

4-6 cloves of garlic

1/4 tsp citric acid or lemon juice

1/2 tsp black pepper

1 tsp sea salt

1/4 cup nutritional yeast

 

Blend or Food process, and season to taste. Will keep for 7-10 days in the fridge!

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HaVen Mint Chutney

By popular demand, the mint chutney recipe from the HaVen Indian Curry Mac’n’Cheeze, that was a crowd-pleaser at the PEP Foods #VeganMacSmack February 2016 in Baltimore.

The recipe takes about 15 minutes to make, and is made without oil or sugar.  You can make it spicier with a bit more curry and cayenne, and you can make it creamier with a bit of coconut milk or oil if you prefer.  ENJOY!

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Kitchen Scrap Veggie Broth

If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did.  The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny.  Who knew onion skins would become your most treasured kitchen commodity?

It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels.  Save them, and especially the skins, the seeds, and the leaves.  Have veggies that have gone a little limp or are a bit too near the end of their life?  Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.

Here’s one such example (its big, you can make 1/4 size no problem!):

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