Tag Archives: avocado

Creamy Pesto Sauce over Whole Wheat Pasta

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I love pesto. I love everything about it. The strong smell of herbs, the creamy texture, the sharp cheesiness, and the fatty oils. I used to get that Bertolli pesto in the small hummus like container and just indulge. However, that container has a whole lot of Parmesan cheese and olive oil in it. Don’t get me wrong I love olive oil and Parmesan is the world’s top cheese supposedly but I am vegan and I need to start eating less oil and more whole foods so this weekend I tried to make a new pesto recipe and decided to add some protein and make it a nice creamy version of my favorite since I already have a classic pesto recipe on here. So please make some, add a few of my optionals, and indulge in a delicious creamy pesto pasta on this cold, snowy Meatless Monday!

 

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Oil Free Creamy Pesto Sauce

  • 1 container lite silken tofu
  • 1 ripe avocado
  • 1 tbsp salt
  • 1 cup frozen basil
  • 1 tbsp pinenuts (pignolias)
  • 1 tsp lemon juice
  • 2 tbsp granulated garlic

Optional: (1) Add raw sliced almonds to the processor for a little texture. (2) Top with bruschetta tomatoes and a balsamic drizzle for a fresh twist. (3) Eat with American Flatbread Company’s new Farmer’s Tomato Pie instead of garlic bread or crusty bread.

 

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Preparation

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Place all ingredients in a food processor or blender and blend until well combined and then when you drain your pasta place the sauce in the pot over medium or medium low heat stirring often until bubbling. Add pasta and toss. Serve hot with bread or Tomato Pie!

 

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Serves 4.

 

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Food is Love.

The Hippie Gypsy

Sunday Prep Day: How to be a vegan easily

Posted by LD in Beginner Recipes, QUICKIES!, Shopping Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , ,

Sunday is my day to relax and mentally prepare for a long week ahead of me. I love Sunday in my head but hate when it arrives. It is the anticipation that as the clock ticks down I am just that much closer to another long week. So I have started doing what I always resisted. Buying healthy lunch ingredients and spending Sunday preparing. I decided that as this would be my first week doing this I would keep it simple. Salads and cereal and sliced bread for my breakfasts and lunches at work. It took my roughly 10 minutes to make (4) lunches for this week. It turns out it was a great idea because as the day went on my cold kicked in and my body got more and more tired. It is going to be a long week. Despite it having a holiday Wednesday. But I am prepared. I won’t need to run to CVS for a quick Asian  microwave dinner bowl or Panera Bread for a veggie sandwich that (calorie-wise) I should not be having except as a treat. So I went to Whole Foods, bought 1 container of baby kale, 1 container of mixed spring greens, 4 avocados, chopped mangoes, chopped berries, and a loaf of Iggy’s pecan cranberry bread. I already had the rest of my staples so I headed home.   IMG_2870 I made a quick salad with (4) glass and plastic containers out for sorting. layer of kale, layer of spring greens, layer of berries, layer of mango. I then took out the avocados and placed them in a separate bowl, diced with lemon, salt, and pepper. Then took out a measuring cup. I needed 1 cup of cereal in bags for my breakfast. I keep a container of all my cereals mixed together. I think it is more fun than just one type of cereal. I scooped (1) cup portions into biodegradable zipper sandwich bags that I got at Whole Foods a few months back. I keep a cereal bowl at work and then packed myself some extra hazelnut milk and salad dressing. I then cut slices of the bread in half and put a thin layer of Earth Balance on each using the same knife from the avocados. I put the bread in the same type of bags as the cereal. Done. 4 days, 8 meals. I keep reusable utensils and dishes at work that I rinse and wash out in the bathroom. So I was all set. We have a kitchen downstairs too for more complicated cleaning.   IMG_2871 So it really is that easy. If you want a little something more add a rice cup or frozen dairy free gluten free Amy’s burrito to your lunch. I keep Weight Watchers Red Beans and Rice cups in my office just to throw on top of salads. It is easy, vegan, and fills me up. With just 10-15 minutes of planning you have your whole week of healthy yummy food ready. It is also cost effective. Better than $10 at Panera Bread each day or $5.00 for breakfast at Dunkin Donuts! Enjoy! ______________________________________________________________________________________________ Food is Love.  The Hippie Gypsy.

Pistachio Vegan Creme Brulee

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts and tagged with , , , , , , , , , , , , , , , , ,

When I was a kid we would go to this little Tavern down the street from my house. It was called the North Pond House back then. It was next to North Pond and boasted karaoke and traditional english pub fare. I ate a lot of fish and chips there and regrettably sang a lot of karaoke as a child (which everyone clapped but I am sure it was funnier than it was actually entertaining). For dessert however they had this ice cream called Spumoni which was an Italian layered slice of heaven as far as I was concerned as a kid (I also think this was an 80s dessert because I never see it anymore). I loved the green layer of pistachio. Pistachio ice cream was a luxury that was not in my fridge at home often. We did popsicles at home. So I loved these visits where I could indulge in my pistachio layer of ice cream. It seemed so fancy back then. So when I was testing creme brulee recipes I remembered my fall visits to the pub with the smell of fireplaces and pumpkins and haystacks in front of the doors of the neighborhood near the pond which was cirlced in orange and red leaves. Pistachio creme brulee would be amazing. I said to myself this weekend “Let’s see if we can make it work”. And I did. Enjoy!

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Pistachio Creme Brulee

Ingredients:

  • 1/2cup raw cashews
  • 1/2cup pistachios
  • 1 avocado (skin and seed removed)
  • 1/4cup raw agave
  • 1/3cup sugar
  • 1 1/2teaspoon agar agar powder (this is vegan gelatin powder found in the asian section of the grocery store)
  • 1teaspoon arrowroot powder/starch (don’t use cornstarch due to the high heat, arrowroot is better)
  • 1 1/4cups Soy Creamer
  • 1 heaping tablespoon of Tofutti Better than Cream Cheese
  • Pinch of Salt
  • 1teaspoon allspice
  • 1/4teaspoon of Vanilla Extract (I use Penzey’s) (or use almond extract)

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Preparation

Place all ingredients in a high powered blender or food processor and mix until smooth. This batter will be quite thick. Consider stirring it with a spatula if needed.

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If you do not have a high powered mixer soak cashews  and pistachios for at least 4 hours or overnight so that the batter will not be grainy. Also, place half the nuts in at first and the second half after most ingredients have liquified.

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Cook

Preheat oven to 375degrees.

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Fill a casserole dish with water to go halfway the height of the  jars you in tend on placing the brulee mixture in. I have used both mason jars and square ramekins before and both come out well. Then sprinkle each jar bottom with extra pistachios. It’s a fun surprise on the bottom. Also remove metal presses from the jars. They will be so redhot it is better to pop them off now.

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Pour batter into each jar allowing a little space so that they do not spill over as the casserole dish will be heavy with all the water in it. You need to be careful not to allow water into the jars.

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Cook for at least 30 minutes or until the batter is wiggly but not liquidy and slightly firm on top.

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Chill

Take jars out of the water with tongs and place on a towel on a drying rack. Let cool 15 minutes and then transfer into the refrigerator for 2-4hours.

Brulee

After the creme is completely firm and chilled through and you are ready to serve. …Take sugar, sprinkle a good layer on each creme top, and brulee with a hand torch until the sugar bubbles, browns, and quickly hardens.

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Serve Immediatly.

Serves 6. WW Points 6.

(PS Any of these can be simply custard without the brulee if you do not have a torch)

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XOXOX,

The Hippie Gypsy

Holy Guacamole!

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Appetizers, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I can’t pinpoint the exact moment I decided to eat avocados but I know it wasn’t when I lived in Southern California where they grow and I would’ve had the best opportunity at this particular produce. I am funny sometimes in that way. I always find a way to randomly miss a great opportunity like when I got parasite in Guatemala the day before I was supposed to zipline through a rainforest a life long bucket list item. Instead I was in the parking lot getting sick next to a van. But I digress. Back to the avocado, I was always turned off by the green black pimply shell and the bring mushy green insides of this so-called fruit. I knew it was fairly fatty but everyone seemed to love it as some sort of super food. So I categorized it with all those other superfoods like Wheatgrass and Seaweed and Blue Green Algae all of which (at that point) I was not buying into. They seemed alien and gross and I preferred Cheetos and Frozen Pizza. I remember trying guacamole once because my friend CiCi demanded it was amazing at a local mexican food chain one night. I thought it was soupy bland and boring. Then sometime in the past year I started putting avocado on my sandwiches to bulk them up a little after having warmed up to the smoothness of them against spicy roasted peppers at a peruvian sandwich shop near Downtown Crossing in Boston before I went vegan. I decided it was time to try guacamole but on my own terms. I would have to make it myself. I scoured the internet and saw about a thousand different recipes and gave up on them all. What flavors would I want? What would make it fresh? My mom says cilantro tastes like soap and avocados like dirt so how can I offset those flavors that she thinks she tastes so she won’t gag at the next dinner party? So I spent the day in the grocery store and then in the kitchen mixing the flavors together until I got what I wanted. I didn’t want mushy, I needed some acidity, I needed salt. So here is what I produced. It is both mom and husband approved and everyone that has tried it said the same thing “I usually don’t like guacamole from the store but I love this it’s so fresh tasting!” Mission accomplished.

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Guacamole

Ingredients:

1-2 capfuls of lemon juice

2 avocados

1 container of Whole Foods PreMade Salsa Fresca (or you can make it:  http://www.wholefoodsmarket.com/recipe/learn-cook-fresh-salsa)

Kosher Salt

Fresh Ground Pepper

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Time to Prepare!

  1. I make sure that both of my avocados are a little soft to the touch they don’t have to be super squishy but a finger imprint and a dark skin almost black are good signs.
  2. I then slice them in half by placing them upright like a pear and going straight down until I hit the seed and then circling around the seed keeping that straight line of cutting it in half.
  3. I pull the two halves apart and I either scoop out the seed with my avocado tool or if it is in the dishwasher I pull it out with my fingers or I stick a knife in it and pull until it loosens up and falls out.
  4. I then scrape out the contents with my avocado tool or make a slice down the center of the fruit flesh without piercing the skin and then across making little blocks and turn it inside out to pop out the blocks of avocado like ice cubes in a tray.
  5. I take all the cubes and mash them lightly with my avocado tool or a fork but I make sure it stays chunky. Over mashing will cause it to get soupy when you add the lemon juice and salsa.
  6. Then add kosher salt and pepper to taste. I use at least 1-2 teaspoons of salt and a few grinds from a small pepper grinder.
  7. Add the capful or two of lemon juice (I use Real Lemon) and then toss with a fork.
  8. Last add 2-3 heaping spoonfuls of the salsa fresca to the mixture and lightly mix. This adds the exact freshness that the guacamole needs to not be bland. I love that Whole Foods prepares it and has it on ice in the prepared foods section. I would hate to have to cut up all those tomatoes and onions. 
  9. Serve with corn chips or on top of my chili recipe.  

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Weight Watchers Points: 1/4 of bowl is 4 points. 1/8 is 2 points. So eat it up with some fresh chopped veggies or in a veggie soup for a low point dinner or lunch!

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XOXOX,

The Hippie Gypsy

 

Simple Farro Salad

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , ,

So I recently started using my VeganXpress app on my iPhone more to go out to dinner. I found that at Uno’s I could eat many things but at Applebee’s I could eat pretty much nothing (they have both meat and dairy in almost everything even their veggie sides and salads). Last year Uno’s had a Farro Salad I loved on their small bites/apps menu. They have since changed it and added dairy and a bunch of other stuff that overcomplicates it but you can get the original one as a side order and double it. I was in love with it and decided to start making it at home and serving it with tortilla chips. My husband actually loves it and I bring it to family events where it is an absolute hit. So I decided to share it with you folks since it is now omnivore approved!

The farro can be hard to find but if you bug your local Whole Foods on twitter like I did, when they run out they will hold some for you when it comes back in :). Thanks to Whole Foods in Bedford, MA for that! They will also offer to help you with your vegan skills and show you around. Which I am going to take them up on shortly! I love the Whole Foods people!

So you take the farro and cook it. I use a steamer/rice cooker because I have two of them. I am obsessed with this tool and you should invest the $15-25 for one too. It is my favorite kitchen appliance and takes care of veggies and grains without any assistance. Best thing ever!

After the farro comes out put it in a mixing bowl and cover it and into the fridge it goes. I have these awesome Royal Prestige mixing bowls that are stainless steel with snap on covers. I would encourage everyone to get something similar.

When it is cold, you add the vinaigrette and veggies. I toss the tomatoes into the farro but I place the cucumbers on top so they don’t soak in the dressing. I have tried using celery in the past but it is too peppery in flavor for this dish, so keep it light with the cucumbers. Also don’t overcomplicate it and add too much, it will lose its flavor and nuttiness.

I then place it back in the fridge and let it marinate overnight or at least a few hours to settle. Then I bring it with me everywhere, keeping it cool, and serve with tortilla chips!

Farro Salad 1

SALAD RECIPE

1 package Farro (cereal grain)

Water

Salt

(2) Cucumbers

(2) Vine Tomatoes (juicy and deep red)

Add Farro, Water, and a pinch or two of salt to the steamer/rice maker and cook on brown rice setting. Check about 15minutes before it is scheduled to be finished as it may stick if overcooked. Place in a mixing bowl, cover, and place in refrigerator until cold.

While farro is cooling, chop tomatoes and place in a small bowl. Set aside.

Half peel cucumbers so that some green is still remaining, chop, place in a separate bowl. Set aside.

When farro is cooled. Mix in dressing (*recipe below). Then mix in tomatoes.

Place cucumbers on top but do not mix in until you are ready to serve. This will keep them from absorbing too much dressing.

Place back in the fridge and cover. Let sit overnight or for at least 2 hours to combine and settle in the marinade.

Serve cold with tortilla chips.

Farro Salad 2

*DRESSING RECIPE

(You can be lazy and buy a balsamic vinaigrette or you can make this. Up to you!)

Apple Cider Vinegar

Balsamic Vinegar

Olive Oil

Agave

Salt

Pepper

Dried Basil

Granulated Garlic

The directions for this recipe are tricky and not exact. I start out with equal parts oil and vinegar and then go from there. Whisk Whisk Whisk!

I find I add more vinegar in the end and I season to taste with the rest of the ingredients. I love garlic so I am generous with it. I add basil for aromatics and color but add it last and maybe about a tablespoon. The agave I whisk in to even out the vinegar.

I start with half ACV and half Balsamic but it is a balsamic vinaigrette in the end so you want that flavor to come through. I tend to add a few spoons of water to thin it out and will even toss in dehydrated onions if it’s a mostly adult group. Mess around with it and see what happens.

NOTE: Just be careful not to add too much to the salad I put it in and mix it at about 1/3 of a cup at a time until it is saturated well but not swimming. You don’t want any on the bottom that hasn’t absorbed. You can always bring more dressing with you if needed. It should be a fresh not soppy salad!

ENJOY!

OPTIONS: Add dehydrated onions to the dressing or top your salad with sliced avocado if serving in single servings!

Farro Salad 3

XOXOX, The Hippie Gypsy