Heavenly Greek Salad

Thanks to my roommate Claire, I've been inspired to try out more new recipes.  She is always cooking up a storm in our kitchen and luckily that motivation has started to rub off on me.  My return to the kitchen has also been aided by Abbey and Susan, friends who are a constant source of free rides to Whole Foods.  Translation: no 15 minute walks with heavy grocery bags.  Score!

I didn't know it could get better but I recently stumbled upon a salad dressing that changed my life.  Yes, it was that profound.  It has an amazing blend of herbs that reminded me of the flavorful pizza dough of my ex-favorite pizza place, which doesn't serve vegan pizza :(.  When coupled with tofu, this dressing also reminds me of feta.  It also masks the tofu taste!  Here's how you can healthfully rock your Greek salad.


Heavenly Greek Salad

6 Romaine Leaves, chopped
Handful of small tofu cubes, crumbled
2 tbsp. Herbes de Provence Vinaigrette
4-5 marinated artichokes
Small handful of kalmata olives, halved
Small handful of red onion, chopped

Toss, enjoy, make more salad.

Indian Summer

Walking around Philadelphia today was grand.  I love when there are days with no agenda and no appointments.  You can just simply be.  The weather was great too!  It was fairly cool and breezy this morning and then the temperature warmed up a bit, leaving a feeling that we were somewhere in between summer and fall.  Pretty yummy.  When I got back home I started working on my own blend. 

Indian Summer Smoothie

*Handful of organic strawberries
*1 cup vanilla soy milk
*1 tsp. cinnamon
*a double dash cardamom
*1 tbsp. maca root powder

Blend and find bliss.

Bliss

About five months ago I hosted my first juicing party with girlfriends. It was a simple concept. Bring your favorite fruits and veggies; brave some new ingredients too. Throw all contents in a juicer. Drink and be merry. We had such a blast creating new flavors and vowed to do it again.

Juice party #2 yielded an amazing new drink, thanks to the gals. It tastes like an orange creamsicle with a hint of peach. Fabulous.

Mandy, Claire and Jen's "Bliss" Drink

3 oranges, rind removed
1 organic white peach
3 medium-sized carrots

Juice. Make yum-yum noises. Make more juice.

Practicing Extreme Self Care

It's been an uber crazy month so far and not without some stressors. Fall is my favorite season but it's also the time when work gets really busy and includes evening and weekend hours. As a result, my food plan generally goes south this time of year. But the more hectic the work schedule, the more important it is to practice what life coach Cheryl Richardson calls "extreme self care." There are various components that contribute to our well being...cultivating and fostering meaningful and healthy relationships, nurturing our physical/emotional/spiritual/mental selves, and creating a harmonious living space and living within our means. For now, my focus has been on maintaining physical health...through food and fitness.

Staying late at the office always had me craving greasy or sugary comfort food...and coffee. When the pumpkin spice flavor would come in I'd be all over it. It actually came early this year...and I consumed it daily (with other pumpkin spice lovers) until it was gone.

Now I know what you're thinking. Everything in moderation. Unfortunately I don't have the will power to do that. I end up drinking one cup of pumpkin spice coffee. The next day I'm adding cream to it (stuff I shouldn't be drinking). Coffee seems to be my gateway drug. Next thing you know, I'm eating a cheese sandwich or grabbing a cappuccino once or twice a week (for the first time ever I watched someone make it and had no idea they put so much milk in it - damn). I am not supposed to even be eating dairy but when the going gets busy at work I find excuses for these foods...foods that are not part of my regular diet.

Luckily these digressive phases don't last long and I quickly get back into the routine of a clean diet. But I'd prefer to never get off track because I tend to go to extremes (even if it's only for two weeks at a time) and then suffer the consequences (breakouts, headaches, and lethargy). So I gave myself a clean slate and re-committed to doing a clean diet during one of the busiest work weeks of the year...partly because I wanted the week to be as stress-free as possible (and a clean diet goes a long way with that) and because I have a super fun event next week that I want to look good for.

Aside from clearer skin, I'm motivated to maintain a clean diet because it keeps my energy levels high (good if you must work long hours) and lessens the amount of stress I put on my body (ie no caffeine, mucus-producing dairy, and acidic effects from sugar, salt and processed foods). Yum!

So what did I consume this week?

* Daily probiotic
* Hemp, banana, honey, peanut butter, almond milk, and cinnamon shakes
* Black bean burritos with salsa, quinoa, onions and roasted red peppers
* Brown rice pasta with artichokes, tomatoes, onions and peppers
* Braised carrot soup
* Brown rice with pinto beans, corn, and sauteed onions
* Panang curry with tofu from Chabba Thai
* Yummy sweet potato lentil and minestrone soups from Couch Tomato
* Peanut butter and banana sandwiches (on days I didn't do the shake)
* Two 16 oz green juices daily (romaine, mint, grapes, apple, celery, cucumber, broccoli stems)
* Caffeine-free herbal teas
* Exercise (weekend runs and bike rides; 20 minute yoga or circuit training)
* 7-8 hours of sleep

And I still found a way to have some comfort food this week...inspired by this rainy day in Philly. I recently found an online recipe for a peppery grilled cheese and made some vegan tweaks with new add-ons for a super scrumptious treat.


Grilled CheesusIngredients:

*1/2 organic red bell pepper
*2 thin slices of yellow onion
*2 tbsp Vegenaise
*1/2 tbsp minced garlic
*1/2 cup Daiya cheddar style shreds
*4 slices whole wheat bread

Saute onions in a little olive oil until golden. In a blender combine the pepper, garlic and mayo. Brush a little olive oil on bread slices and add the cheese, onions and pepper mayo. Grill until you see the goods in all their glory. Wonder where Daiya has been all your life.

Side note on the green juices - I recently bought some Ball mason jars, inspiration courtesy of Kris Carr, at my hardware store. They are inexpensive, super cute, and nifty for bringing your juice with you wherever you go! I got the 16 oz jars...the perfect portion size with an air-tight lid to keep the juice fresher longer. I typically juice around 32 oz at a given time and store them to have as snacks the next day.

What do you do to practice extreme self care?

Macro Monday ~ Miso Soup

I used to think miso soup was weird, gross even, mainly because I tried a soup-in-a-box once that had an over-powering fishy taste. I assumed all miso soup had this quality...and tofu, of which I'm not a big fan. But my friend recently made me miso soup and it was delicious. It's a common dish within a macrobiotic diet and is often consumed for breakfast. You heard right...soup for breakfast!

My friend practices macrobiotics and has miso every morning alongside a grain (like amaranth) with veggies (like corn and cauliflower), a green (like blanched kale or watercress) and a sea vegetable (in the miso soup and/or in the form of dulse flakes on the cooked grain). I've tried this several times with great results...feeling grounded, calm, centered, and ready to start my day. It's also very hydrating (the best diet is one where you are hydrated by your food and don't need to down lots of water, which is taxing on the kidneys).

Here's my variation on the morning stew:

Me-So-Happy Miso Soup

1/4 cup yellow onion, diced
1/4 cup carrots, match-stick slices
Several slices of lotus root
1/4 cup daikon, half-moon slices
2 tsp brown rice miso
2-inch piece of wakame, sliced into small pieces
3 cups filtered water

Soak wakame for 10 minutes in some filtered water. Heat onion, carrots, daikon, lotus root and 3 cups of water and bring to a boil. Add wakame and let simmer for 10 minutes. Remove some of the water and mix the miso in it. Add the dissolved miso into the pot. Don't boil once miso is in the pot; it will destroy the digestive enzymes.

Note: Miso soups typically include a sea vegetable for their high mineral content but I have made several soups without them. I just started using wakame, which can be purchased at a natural food store or Whole Foods. Nori is also commonly used.

Dry Wakame

Soaked/Cooked Wakame

Macro Monday ~ Parsley Tea

I used to think of parsley as a garnish and I had not developed a liking for it until recently. My friend Emek used to make us fabulous Turkish dishes, many of which had parsley in them. But when replicating her masterpieces I left the parsley out. It tasted too bitter to me. I was a picky eater.

Fast forward years later and to an introduction to macrobiotic cooking. With the right combination, parsley fast became a fantastic and complimentary ingredient in dishes. My palate had readjusted and, dare I say, developed feelings for this leafy green. But when I found a recipe for parsley tea, which only consisted of parsley, I wondered if it could stand on its own.

Parsley has been the main star in juices and other elixirs for various ailments and health benefits. If anything, I thought, drinking parsley tea on occasion would be a good contribution to health. It also turned out to be tasty!

This recipe comes from Simon Brown's Modern-Day Macrobiotics:

Bring 1/4 cup finely chopped parsley and 1 cup water to a boil. Simmer for 10 minutes. Strain and enjoy!

*Note: Parsley and other select leafy greens may not be suitable for people with certain health conditions. See the first link above for more information.

Strawberry Seduction

Warning:
Consuming this dessert will elicit incessant
"ooh-la-las" and multiple orgasms!

Sweet Strawberry Pie
Courtesy of Christina Pirello at Christina Cooks

2 pounds fresh strawberries, tops removed, quartered
Juice of one half lemon
1 teaspoon pure vanilla extract
½ cup brown rice syrup
Sea salt
2 cups raw almonds
1 3/4 cups pitted dates

Combine strawberries, lemon juice, vanilla, rice syrup and a pinch of salt in a bowl and toss to combine. Set aside while you make the crust. Place almonds in a blender and pulse on high until they resemble bread crumbs. Empty into a 9-inch pie plate. Place dates in blender with about a teaspoon of water and pulse on high until well-chopped...it will be a little clumpy.

Combine almonds and dates until they hold together and then press evenly onto the bottom and sides of pie plate to form a crust. Spoon berries generously into the crust, discarding any remaining liquid. Refrigerate for 2 hours before slicing into wedges and serve.

Makes 6-8 servings.

Macro Monday ~ Blanched Vegetables

Every Monday I'm trying a new macrobiotic recipe and posting the results at HHJ. I'm looking to incorporate macrobiotics into my dietary plan but am not sure if I'll go 100% with it. I've definitely felt better since adding macro dishes to my plate so we'll see where it leads...

Last Monday I checked out a recipe using burdock root and kept it even simpler this week with blanched vegetables.

Blanching is a great way to enjoy your veggies; this technique keeps them crisp and tender at the same time, providing a perfect balance in texture. I find them easier to digest this way too, although this result will likely vary from person to person.

Take your favorite veggies (I used cauliflower, broccoli, snap peas and carrots) and immerse them in a pot of boiling water. Remove after one minute and transfer them to a bowl of ice water, letting them sit for another minute. Strain and enjoy!

I eat blanched vegetables without a dressing but you can experiment with seasonings or sauces if you need a little something something. Black pepper, olive oil and lemon is a refreshing concoction to add to veggies and salads.

Interested in exploring macrobiotics? Click here for a cliff notes version to get you started

Burdock for Breakfast?

My latest addition to the healthy books nook at my nest is devoted to macrobiotic living. I first learned about macrobiotics while watching Kris Carr's Crazy Sexy Cancer documentary, which aired on TLC in March 2007. Macrobiotics was one of several different healing diets that Kris explored during her journey through cancer and it's the diet that saved my boss' life.

The word macrobiotics means "large life" and is a diet consisting mostly of grains, vegetables (including sea vegetables), and beans. Dairy, meat, caffeine and refined or processed foods are out due to their stimulating (and thus exhausting) effect on the body. Seeing that I had cut most of these foods out already I wanted to add some variety to my food plan with more healing foods and recipes.

Modern-Day Macrobiotics by Simon Brown provides a great introduction to the principles and benefits of a macrobiotic diet as well as a variety of recipes and menus. And when I decided to be adventurous and buy some burdock root without knowing what the heck I'd do with it, I knew Simon's book would come in handy.

A popular use for Burdock includes a macro recipe and style of cooking called Kinpira.

Simply cut one burdock root and 1-2 carrots in matchstick pieces. Saute the burdock for a few minutes with some olive or grapeseed oil. Add the carrots to cook for an additional minute. Glaze the pan with some mirin rice wine and stir for an additional 5 minutes or until tender.

Why eat burdock?
It is said to be a blood purifier and can help with skin issues including those of the scalp (like dandruff) and acne (among other things).

It's healing, but does it taste good?
Carrots and burdock root were not foods I had expected to eat for breakfast but I felt the meal grounded and balanced me; it was a perfect feeling with which to start the day. I've made it several more times for it's healing effects, particularly the effect on my skin. And burdock tastes earthy like potatoes. It kinda reminded me of breakfast potatoes I had in college. Totally do-able for breakfast. Just took a little getting used to.

I make Kinpira a few times a month. I'm not totally committed to macrobiotics but am finding that the recipes I make definitely make me feel more energetic and centered.

What's next?
I'll be posting a new macrobiotic adventure every Monday as I continue to explore this way of eating. My fingers are crossed that the sea vegetables are palatable. Oy.

If you're in the Philadelphia area and looking to check out macro cuisine, visit Essene's Natural Foods Market for their buffet of prepared foods. Yum!

The Whisk and the Spoon

The past two weeks have been uber busy and the reason for absence from the blogosphere as of late. Work, preparations for a weekend work event, more work, and some health-related projects that have me on cloud 9 have gotten all my attention. I haven't even attempted running/exercising, food preparation, or adequate sleep this week; it's in busy times that my body needs these things most. I've even been drinking coffee on a daily basis! Yowza. But I know that by the end of the week I'll get back on track and return to my health routines.

Despite the hectic schedule this week I did manage to carve out some quality time with me, myself, and I. On Tuesday I left work promptly at 5:00 (ok, 5:20) to check out a vegan cooking course at the Whole Foods in Princeton, NJ. You can do a search right now for classes at a Whole Foods near you! I felt so relaxed in their cozy kitchen and amongst a small group of women, all of whom were interested in picking up some new healthy cooking tips for their respective kitchens.

This particular course, titled Kitchen Pharmacy: Home Remedies, was led by Joyce Rosenblum, a Natural Kitchen chef/instructor and graduate of the Institute for Integrative Nutrition. She took us through a complete macrobiotic meal plan, explaining all ingredients and their nutritional benefits. The recipes were simple but full of color and texture. We learned how to make a Vitality Stew with millet, blanched vegetables with a pumpkin seed dressing, and kuzu tea. The tastebuds definitely had a grand ole time! And when the class was over there was still plenty of time to grab the ingredients in the store to replicate the recipes. Score!

The following recipe from class is being posted with permission from Natural Kitchen. The picture is from my first batch of Vitality Stew!

Vitality Stew

3 cups canned black soy or black beans (or 1 cup dried beans - see cooking directions below*)
1/4 tsp sea salt
4 shiitake mushrooms, soaked in water to cover 30 minutes until mushrooms are soft
2 tsp grapeseed oil
1/2 cup diced onion
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup corn (best to get organic; I used frozen corn)
White cooking wine or mirin rice wine
1 tsp dried thyme
4 cups vegetable broth
1 1/2 tbsp kuzu, diluted in 1/4 cup cold water (kuzu is in the macrobiotic aisle at Whole Foods)
2 tbsp shoyu soy sauce, or to taste (*or sea salt to taste for soy-free)
1 bunch parsley, de-stemmed and minced

*To cook dried beans: (Skip this step if using canned). If cooking dried beans from scratch, put the kombu on bottom of a heavy pot. Drain beans. Add enough water to just cover the beans. Bring to a boil without a lid, skimming off any foam that appears. Allow to boil uncovered for 10 minutes, continuing to remove foam. Cover with pressure cooker lid. Bring the pressure up and cook for one hour. Turn off heat and allw the pressure to come down. Open pot and add sea salt. Cook and cover over low heat for 10 additional minutes.

Drain and reserve shiitake soaking water. Dice mushrooms.

In a fry pan, heat the oil over medium heat. Cook and stir the onion and mushrooms for five minutes. Add the carrots, celery and corn, and cook for another 5 minutes. Add splashes of wine or mirin to "deglaze" the pan and prevent the vegetables from sticking. Add the thyme and the cooked beans. Add vegetable broth and the reserved shiitake soaking water to cover. Bring to a boil, then reduce to simmer on medium or low heat for 20 minutes. Add diluted kuzu and shoyu or sea salt. Simmer an additional 5 minutes, or until thick and creamy. Serve hot, ladeled over a molded serving of millet and sweet vegetables, garnished with parsley.

Feel the energy!

Tastebud Tango

Just got back from a run and started making pasta when I realized I needed to spice things up. Instead of resorting to my usual marinara I decided to give my tastebuds something new to sing about.

1 cup cooked whole wheat pasta

1/4 cup cooked quinoa

1/2 yellow pepper, sliced/diced and sauteed in olive oil

1 slice of white onion, same fate as the pepper

1 cup black beans

1 cup salsa, heated

Mix ingredients. Devour. Wish you had made more.

Green Goodness Smoothie

After experimenting with many greens and fruits I found a lovely blend:

1/2 cucumber

3-4 romaine leaves

1 avocado
1 pear
1 1/2 cups of coconut water
3-4 ice cubes

Mix all of the nutritious goodness in a blender. Yields enough to share with a buddy.

Note: Keeping this smoothie all to yourself will make friends green with envy. Spread the love.

Puddin' Time

I was making nutmilk this afternoon when I realized I still had not found a good use for the leftover pulp. I had tried a few online recipes but never really fancied any of them. Today, however, I experimented and found me some creamy goodness. The following measurements yield one serving of pudding from almost one cup of pulp.

3/4 cup cashew pulp
3 frozen strawberries
2 tbsp of shredded coconut
1/2 cup filtered water
2 tbsp flax meal
1/2 banana

Mix in blender until smooth. Store in fridge until cool or add ice cubes while blending for an instant treat. Feel like a kid again.

In Living Color

I played with my food today, experimenting with colors and flavors and came up with a yummy concoction.

Curried Veggie Stew

1/2 onion
1 organic red pepper*
3/4 cup broccoli
3/4 cup potatoes
1 cup aduki beans
1 tbsp muchi curry
1/4 tbsp powdered ginger
14 oz of light coconut milk

*Conventional peppers are on the Dirty Dozen list and are one of 12 of the most contaminated produce items. Buying them organic is best (look for peppers with stickers that start with a #9).

Heat the coconut milk, ginger and curry. Add the potatoes and cook for 5 minutes. Mix in the broccoli, onions, and peppers until tender. Toss in and warm up the beans. Serve over brown rice. Say "oh" and "ah." Ask for seconds.

Green Day

With the company of two fellow holistic health junkies I have been sans meat for almost 10 days, with 36 days to go. Giving up meat hasn't been too difficult because I wasn't eating much of it before the challenge. BUT it was hard not having it as a back-up when restaurant menus or the food line at our work cafeteria lacked a dairy-free option. I've noticed that most vegetarian cuisine comes with cheese. Technically I always have salad as a "go to" but that can get old quickly and a lot of the green leaf fixins at work include meat, shellfish, or cheese.

Damn!

At first glance it seemed that forgoing all animal products would be limiting. This has only been the case when picking from a list of pre-prepared food as mentioned above. I knew this meatless challenge would require a different approach to food, calling for creativity, time, attention, and preparedness in my own kitchen.

The first week's food plan has included nut butters, hemp seed smoothies, nut milks, beans with rice, and a homemade kick-ass lentil soup (I've never enjoyed leftovers so much!). While I have been eating more greens as of late I felt I could do better. So I threw on my apron and got jiggy with them.

Kale + Celery + Pear + Cucumber


Pesto + Brown Rice Pasta + Cucumber + Hemp Seed

Greens with homemade dressing: Sauteed red peppers, onion, olive oil, basil, black pepper.


Got to go and work on meal #3!

The broccoli will be joining the onions, potatoes, and aduki beans in coconut milk and curry for dinner!

What are your favorite greens?

Life without Joe

Letting go of Joe and all things caffeine has been a piece of cake... so far. Caffeine withdrawal is usually one of the first issues to surface during an elimination diet. Thankfully, I had started using more herbal teas a few weeks ago as a replacement for the daily cups of coffee. So while I wasn't expecting to be on an elimination diet, I'd inadvertently gotten a head start on the new food plan and had bypassed the migraine stage!

Here's what I've been drinking in place of coffee:

Herbal teas are my new liquid love ~ Twinings makes a kick-ass orange blend (pictured above). Peppermint is another refreshing option!

Dandy Blend, Roma, and Caffix are instant mock coffees, with blends of dandelion, chicory, or barley. I liked Caffix the best. You can usually find these brands at Whole Foods. To add a flavorful twist I use cinnamon or orange essence, which can be found in the spice aisle.

Teeccino also offers instant "coffee" blends. Still waiting for my trial pack to arrive but I have a feeling this will be the best one yet. The Teeccino site also hosts information on the benefits of reducing or eliminating caffeine from your food plan. Check them out!

I've saved the best drink for last!

I'm very excited to share with you a recipe from Raw foods chef Kristen Suzanne! She has generously given permission to publish it on HHJ. Thanks, Kristen!

My Mocha Latte Fix

Yields 2 Servings

2 cups water

3/4 cup Brazil nuts, unsoaked

1/2 cup cashews, soaked 1 hour, rinsed and drained

2 soft dates, pitted

1 tbsp raw chocolate powder
2 tsp raw agave nectar

3/4 tsp coffee extract

1/4 tsp cinnamon

1/2 vanilla bean (I used a little vanilla extract)

pinch nutmeg

pinch cayenne (gives it some "heat")

pinch sea salt (optional)

Blend ingredients and feel a latte love!

For more delicious drink recipes, check out Kristen Suzanne's EASY Raw Vegan Smoothies, Juices, Elixirs & Drinks: The Definitive Raw Fooder's Book of Beverage Recipes for Boosting Energy, Getting ... or Cutting Loose... Including Wine Drinks!

Also check out Kristen's Website and Blog for all things raw!

Adventures in Blending

Christmas came early this year thanks to Olivia! Her enthusiasm for health is infectious (in a good way, of course) and it was awesome to have her literary contributions at Holistic Health Junkie. What's not to love? Handsome man friend + top notch blender + adventure abroad!

Olivia's blog post got me thinking about what I've been feeding my Oster (that's not an elaborate word for "mouth" - just my blender). Here are a couple new items I've included in recent smoothies. I'm going to try some of O's suggestions as well!


Pictured from left to right:

Hemp Seeds (from Nutiva via Whole Foods) - provides a nutty taste and 2 tablespoons will get you 11 grams of protein!!!! Added bonuses: omega 3, zinc, magnesium, and iron. It also tastes great on pasta and salads!

Flax Seeds - Essential. Fatty. Acids. (and fiber).

Chia Seeds - 2 tbsps offer 10% of daily calcium needs, omega fatty acids and 6 grams of dietary fiber!

Maca Root Powder - (contents not pictured) helps with stamina, libido, and fighting stress and fatigue. Yum. Yum. Yum.

Whole Foods sells flax seeds in bulk and they are very inexpensive. You can also snag your hemp supply there for around $10/8oz bag. I store the hemp and flax in the fridge. The chia seeds and maca powder are available at Nativas Naturals online store. A health food store in my area happens to carry their products (Yay!). The Navitas website includes a store locator.

My favorite blends to date:

Blueberry + raspberry + strawberry + frozen acai + chia and flax seeds

Banana + hemp seeds + oat milk

Any smoothie can get old over the course of time. If you find yourself in this predicament I recommend the Smoothies Bible. It contains over 300 recipes and they are organized by health topics. Hung over? Have a headache? Want to boost immunity? There are specific recipes for them all. No excuses for boredom either! The smoothies in this book are mighty tasty!

Next adventure: Smoothie and juice bar-hopping...with a cute and saavy research partner.

Keep in touch!

The Spice of Life

To celebrate Autumn, the eve of Diwali, and a newfound interest in cupcake making I cracked open a killer book with a kick-ass and super easy recipe for Chai Latte Cupcakes. Check. It. Out.

No matter what your food philosophy is, unless you're going raw 24/7, you'll find yourself a little piece of heaven with the book Vegan Cupcakes Take Over the World.

Here's a couple recipes in the queue:

* Crimson Velveteen Cupcakes
* S'mores Cupcakes
* Coconut Lime Cupcakes
* Tiramisu Cupcakes
* Cappuchino Cupcakes with Espresso Creme
* Margarita Cupcakes
* Lemon Macademia Cupcakes
* Apricot Glazed Almond Cupcakes

*Be sure to check out the book for 66 additional recipes!

Must go eat more cupcakes now.

The desi festival-of-lights dancing will convenienty balance everything out.

UPDATE: Had to share a picture of the smores cupcake! Delish!

Home-Away-From-Home Stew

Emek's dish was my one and only home-cooked meal during a week of work travel. It went a long way, especially since it was healthy AND tasty! It's also uber easy to make!

Ingredients:

1/2 pack of frozen peas
3/4 onion
1 can of crushed tomatoes
Little bit of cooking oil
2 Potatoes
3 Carrots
Black pepper and salt to taste

Chop the onions and sautee them in olive oil. Pour the can of crushed tomatoes and cook for 5 minutes. Mix in the chopped carrots and diced potatoes, cooking until the veggies are tender. Toss in the peas and some water. Salt and pepper to taste. Serve over brown rice or anything that strikes your fancy. Make yum yum noises.

Eye on the Pies

Anyone who knows me will tell you that I'm obsessed with the ABC show Pushing Daisies. I actually discovered the forensic fairy tale very late (pun intended) in the game and after it had been cancelled. Thank god for DVD and iTunes!

Of course, if you too were a fan, then you know all about the craze over cup pies ~ those small individual servings of heaven.

I decided to make them vegan and started with this pie crust recipe. After some trial runs with canned fruit, I made some concoctions of my own. It turns out there isn't much variety in the canned food section, even at Whole Foods. And fresh is better anyway, right? Um, yeah!

I started with canned cherry and pumpkin fillings and then moved on to fresh whole peaches. In homage to PD, I made Chuck's pear pies with gruyere.

The picture doesn't do them justice!
Next on the list: strawberry pie and mixed berry. Yum!

Pie Filling

* 2 1/2 cups of luscious (and organic) fruits
* 3/4 to 1 cup of sugar
* 2 tbsp. cornstarch
* 1/4 cup cold water

In a saucepan combine the fruit and sugar; stir for about 10 minutes. Mix the cornstarch and water; add to the saucepan and stir until the filling thickens. Voila!

I like to make openface pies for the visual effect. They are so colorful! I use a mug to make the pie crust circles and simply fold them into the cupcake/muffin tins. From that point you just add the filling and cook on 325 for about 15 minutes.

When making the pear with gruyere, I put grated cheese in before the filling or sometimes just add it on top.

Cup pies are so simple to make and have been a huge hit at parties!