Sometimes the body just craves something hearty, creamy or "fatty." Before COVID, I rock climbed several days per week and burning all of that energy, I craved a creamy and thick pasta. Now that I haven't climbed in over a year, my body sometimes craves this from teaching all of these online fitness classes as well as an emotional compensation for the nature of the world. However, unlike real Alfredo sauce that bogs us down with so much dairy...this version is packed with protein and heart-healthy vegetables like onions and garlic. I wanted to create something a bit different than my normal Alfredo recipe, so I decided to make a more garlicky Alfredo sauce which was inspired by the Vegan 8 blog. It's quick, easy and ready in about 15 minutes. Enjoy! Vegan Garlic Alfredo Sauce Cook time 15 minutes Makes 2 cups Ingredients: 4 xlg garlic cloves, minced 1 medium onion, diced 1-2 tbsp olive oil 1.5 cups vegetable broth 1/2 cup cashews, soaked for 2-4 hours in warm water 1 tbsp lemon juice 2-4 tbsp nutritional yeast 1/2 tsp salt 1/4 tsp pepper Directions: In a pan cook the onion and garlic in olive oil for two minutes. Add 3/4 cup of broth and cook until the onions are translucent but also soaks up the broth. Next, add the onion mixture to the remaining broth and blend until smooth. Add the remaining ingredients and puree until smooth, which may take 1-2 minutes. If the consistency is too thick, add additional broth or some plant-based milk. I suggest adding in one tbsp of nutritional yeast at a time, taste test it, and then add more as needed. Adapted from the Vegan 8 Let's Connect! Check out my other cashew-based recipes below!
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Looking for something hearty that ignites the southwestern flavor? If so be sure to try this Southwestern Fire Roasted chili, vegan style.
In Seattle, there is a country music dance hall in Greenlake called, The Little Red Hen. I found this unique 1980's cowboy skirt and it was the perfect yee-haw outfit to where on one of my first dates with my boyfriend. We danced and laughed as we both got our cowgirl and cowboy shoes on.
A neighbor gave me this Morning Star black bean crumble and I randomly had fire roasted corn and tomatoes in the fridge. With my new found skirt, I was inspired to make a more cowboy-style chili that was hearty, and still healthy enough so it wouldn't slow me down for country dance lessons.
Before making this chili, I recently came back from Arizona where I experienced a variety of spices in the food that ignites the traditional southwest flavor of cumin, garlic and some heat. It's almost as if the spices of the food replicate the heat of the landscape. Although I cannot handle heat, I do recommend adding chili powder if you like spicy food.
If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices.
I hope one day we can get back to country dancing. It was a fun and unique atmosphere where an older southern lady named Mary taught country dance. Maybe one day we'll be able to hear those, "one two, cha, cha cha," words again. Until quarantine ends, we'll eat our way to our favorite memories.
"It ain't the clothes that make a cow girl, it's the attitude and heart."This skirt + many other vintage items available for purchase on my Etsy shop, The Elizabethan Closet.
A Hearty Vegan Southwest Fireroasted Chili
Serves 4 Cook Time - 30 minutes Ingredients: 1 tbsp olive oil 3 garlic cloves, minced 1 small onion, diced 1 yellow pepper, chopped 2 cups fire roasted corn (found at Trader Joe's) 2 14.5 oz cans diced fire roasted tomatoes 1 12 oz. package Morning Star Chipotle Black Bean Crumble 1.5 cup vegetable broth 1/2 tsp cumin 1/2 tsp salt 1/2 tsp oregano 1/4 cup cilantro salt + pepper to taste Directions: In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl. **Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.** Let's Connect! Check out my other chili / hearty bean-based recipes!
I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.
This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!
My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.
Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Serves 4 Cooktime: 5-6 hours Ingredients: 4 large peppers 1 can of black beans, drained and rinsed 1 can of fire-roasted diced tomatoes 1 cup uncooked quinoa 1 tsp taco seasoning 1 tsp cumin 1/2 tsp garlic powder 1/4-1/2 tsp salt pinch of pepper optional topping/serving: dairy-free cheese, avocado Directions: Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs. Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado). Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark. Serve warm with slices of avocado. If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans. âLet's Connect! See additional slow cooker recipes below! .
Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil.
While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country. The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.
The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other.
The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters. Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly. "My brother the star, my mother the earth. My father the sun, my sister the moon...to my life give beauty, to my body give strength, to my corn give goodness, to my house give peace, to my spirit give truth, to my elders give wisdom."
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Cupid's Cocktail
Serves 1 Original Recipe: 2 oz Sherry Wine 1 Egg 1 tsp powder sugar Shake well with ice and pour into a 4 ounce glass, and top with grated nutmeg. Adapted Recipe OMIT the Egg and enjoy a sweeter version of sherry with a bit of nutmeg. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Love Cocktail
Serves 1 Original Recipe: 2 oz Mr Boston Sloe gin White of 1 egg 1/2 tsp lemon juice 1/2 tsp raspberry juice Shake well with ice and pour into a 4 ounce glass. Adapted Recipe Omit the egg. Use cherry or raspberry juice. You can puree or blend raspberries and then press through a fine strainer to get some juice. I used tart cherry juice and the 1/2 tsp gives this a nice blush pink color with regular gin. I added 1 tsp of cherry juice, which is what you see shown .I used 1 slice of lemon and squeezed it in. Sloe gin is sweeter than regular gin, and red in color, so if you do use regular gin this will be strong and may require additional juice but the exact recipe without the egg will give this a blush pink color. The sweeter gin balances the tartness of the cherry/raspberry and sour of the lemon. Many 1940 and pre mid-century cocktails used eggs, but can adapt ingredients and omit as needed. |
Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpeas
2/8/2021
Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods.
There is a reason and a season for everything, and hope you enjoy this recipe!
Discover many vintage linens & items available for purchase on my Etsy shop, The Elizabethan Closet.
Serves 3-4
Total Time: 40 minutes
Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper
1 cup dried cranberries
1-1.5 cups orange juice
1 can chickpeas, washed and drained,
1-2 tbsp olive oil
1/4 tsp thyme
pinch garlic powder
1/4 cup pumpkin seeds
Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste
Directions:
Preheat oven to 400 degrees.
Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes.
In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder.
In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total).
While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients.
Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy!
Let's Connect! Explore my other kale / chard salad recipes below!
During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn.
Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth.
Feel free to adjust to what works best for you!
Serves 4
Make Time: 30-40 minutes
Ingredients:
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper
Directions:
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs.
In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer.
You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed.
Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm!
Let's Connect! Check out my other corn / soup recipes below!
This recipe and photography I actually captured back in the fall of 2019, but I failed to post it in a timely manner. And sometimes the timing in life works out as it's meant to.
"The very center of your heart is where life begins. The most beautiful place on earth."
This coordinated beautifully with the fall foliage, and this vintage winter-style dress that bursted pink as bright as pomegranate juice.
The irony of posting this blog when the timing "was right," is that people are awakening to their hearts. There is growth and passion for changing the way we live.
Nutrition habits, lifestyle, mindset and spiritual soundness are all intermingled in our body's ecosystem. One helps the other, but when out of balance, the entire systems gets out of whack.
One way to start living in harmony is through the consumption of whole and real foods. Natural foods provide us the nutrients we need to survive, but also to live more sound on a conscious level. For so long, we've become unconscious through mass consumption of artificial food.
It's time to get back to nature, especially for women who want to live a healthier life.
For more information on foods that promote Women's Wellness, visit this blog: 5 Healing Plant-Based Foods Every Woman Should Eat in their Diet
On 1/26/20 at 6pm PST, I'll virtually present this recipe and two others on the Live Stream - Cooking 101 - Winter Detox Recipes That Don't Deprive. Registration for the public is only $5.
Discover many vintage clothes & items available for purchase on my Etsy shop, The Elizabethan Closet.
Prep Time: 5-10 minutes
Roast Time: 35 minutes
Serves 2
Ingredients:
1 lb beets, skinned and cut into wedges
2 tbsp olive oil
1/2 orange juiced
1/2 orange zested
2 tbsp pumpkin seeds
1/2 pomegranate deseeded, (approx 1/4 cup)
salt and pepper to taste
optional: balsamic vinegar
Directions:
Preheat oven to 425 degrees. Skin and cut the beets into wedges. In a bowl, mix the beets together with the olive oil, orange juice and salt and pepper.
Place on a baking sheet and place in the oven for 15 minutes. Next, flip the beets and bake for an additional 15-20 minutes. If you want roasted pumpkin seeds, add the seeds on top of the beets the last 5 minutes of cooking.
Once done, remove from the oven and add the orange zest and pomegranate. If the mixture is dry, add additional orange juice or olive oil or add some balsamic vinegar (1-2 tsp). Mix and serve warm!
Let's Connect! Check out my other beet and similar recipes below!
During the winter season, it is difficult to do detoxes that are summer-based through juice and raw-food detoxes. Most people live in colder climates, and the body naturally craves warmer and heartier foods.
Homemade broth is healing for the gut and your health.
Homemade broth also fills the body with so many nutrients that it can act as a natural detoxifying agent.
Detoxifying the body during any season is possible. And homemade broth makes it possible during the winter and cold months.
This recipe has been adapted from Bon Appetit, please see the link below in the recipe box.
Cook Time: 6-7 Hours
Makes: Approximately 7-8 cups
Recipe Adapted from Bon Appetit
Ingredients:
3 tablespoons white miso
2 tablespoons grapeseed oil
6-7 dried shiitake mushrooms
4 pieces kombu approximately 6x4 inches
2 medium onions, unpeeled, halved through root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
2 celery stalk, thinly sliced
1 head of garlic, halved crosswise
8 sprigs parsley
â1 teaspoon black peppercorns
Directions:
Preheat oven to 300º. Whisk miso, oil, and 3 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Slice/chop the onions, carrot and celery, and cut the garlic in half. Keep the skins for the onion and garlic.
Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat, (or do this in a bowl). Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60â75 minutes.
Once complete, add mixture to a crockpot with 9 cups of water. If your crockpot is bigger and can handle more water, add additional water. The original recipe uses 16 cups of water and after simmering reduces to 8 cups.
âAdd the one teaspoon of black peppercorns and place on the high setting for 4-6 hours. The broth was flavorful at 4 hours but deepened in flavor around 6. Drain broth through a sieve and eat immediately or store in an air tight container in the fridge. Compost the solids.
Sprinkle the broth with some salt to bring out the flavor. Enjoy!
Let's Connect! Enjoy my other soup based recipes!
I love retro recipes, and modernizing them into dairy-free versions for everyone to enjoy.
In the 1960's eating that way was probably okay, but with today's modern-health issues, I reduce those ingredients since the standard American diet contains too much salt, sugar and dairy-based ingredients.
The winter-time is challenging health-wise, and it's easy to stew in hibernation mode and eat junk to comfort boredom and emotions.
The orange itself, and the orange colored squashes provide nutrients that keep our immunity healthy and operating with function.
Both types of fiber aide the friendly bacteria that lives in your gut known as probiotics.
This vintage Mid-Century cookbook and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Cook Time: 1 hour
Serves 4
Acorn Squash with Blueberries
2 Acorn Squash, cut in half longwise
1 cup frozen blueberries
1/2 apple, diced (used Opal)
2 tbsp vegan butter
1 tbsp sugar
Orange Rice
3 tbsp vegan butter
1 celery stalk, diced
1/4 onion, diced
1.5 cups water
1 cup orange juice, (juiced from 3 cara cara oranges)
1 orange grated (2 tbsp) for zest
1 cup uncooked brown rice
1 1/4 tsp salt
Acorn Squash
Preheat oven to 375-degrees. Cut squash in half, lengthwise, and remove the seeds. In a bowl mix together the blueberries and apple and add it to the center of the four squash. I used 1 tbsp of sugar and evenly sprinkled it on top of the four squash.
(The original recipe calls for 1 tbsp of sugar and one tbsp of butter per squash). Add 1/2 tbsp of butter on top of each squash. Add water in the bottom of pan, enough to cover the pan. Cover the pan in foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.
While baking, begin cooking the rice.
Rice
Melt butter in a heavy saucepan with a cover. Add celery and onion and cook until tender and light brown. Stir in water, orange zest, juice and salt, and bring it to a boil. Add the rice, cover and reduce to a simmer, and cook until rice is tender (depending on the brand can take 20-30 minutes). If the rice dries and is still hard, add more water and cook until tender.
Let's Connect! Check out my other similar recipes posted below!
Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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