A Funfilled Father's Day

Nothing makes my dad happier than a day at the beach, surfing and just enjoying the sun and ocean. Luckily, Father's Day falls in the summer so it's a great time of year to get outdoors and spend some quality time with the dads in your life (fathers, hubbies, brothers and buddies).  Nothing is more appropriate for a fun filled Father's Day then some outdoor dining and adventurous activities.  You can get your dad any number of ties and gadgets but giving him an experience and memories beats any wrapped gift ; ) So,  I've whipped up a few dad approved recipes as well as some ideas for activities that might put a smile on his face this year!

First of all, think about what kind of guy your dad is.

• Water sports enthusiast - If so, then consider Fathers Day gift ideas such as a jet boat ride, a day of scuba driving, surfing or a trip down the whitewater in a kayak. 
• Speed guy - If that's the case then the way you should go is a day spent driving a rally car or an experience in a unique V8 supercar. If, on the other hand, dad is the type who likes the sky, then consider Fathers Day gifts like paragliding, hot air ballooning or sky diving. 
• Outdoorsman - How about a family hike or camping trip?
• Sports freak - Get tickets to his favorite team's game or take him out to play. Shoot some hoops, play some golf, whatever his sports persuasion, gather the family and do it together
• Dare devil - Try rappelling, zip lining or spelunking

If you want to top off a great day of fun or are just thinking of taking it easy that day, either way, cook up a storm of love that dad won't soon forget!


Mediterannean Medley Potato Salad

1  pound whole tiny new potatoes
1/3  cup veganaise
2  tablespoons lemon juice
1  clove garlic, minced
1/4  teaspoon coarsely ground black pepper
1/4  cup pitted kalamata olives, coarsely chopped
2  tablespoons capers, drained
2  tablespoons finely chopped green onion
1/2  of a small red onion, sliced and separated into rings

Place potatoes in a medium saucepan; add water to cover and, if desired, 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well. Cool slightly. Cut potatoes into quarters and place in a large bowl.

Meanwhile, for dressing, in a small bowl combine veganaise, lemon juice, garlic, and pepper. Stir in olives, capers, and green onion. Pour dressing over potatoes. Add onion. Toss gently to mix.

Cover and chill for at least 4 hours or up to 24 hours, stirring salad occasionally. Makes 6 side-dish servings.

Green Kabobs

8  green onions
12  baby green pattypan squash
12  baby zucchini
1  cup sugar snap pea pods
1/3  cup olive oil
3  tablespoons red wine vinegar
3  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
1/4  teaspoon salt
1/4  teaspoons pepper

Rinse and trim vegetables. Cut a 3-inch portion from the bottom of 6 of the green onions. Save remaining onion tops for another use. Place pattypan squash, zucchini, pea pods, and 3-inch green onion portions in a plastic bag set in a shallow dish.

Finely chop remaining 2 green onions. For marinade, in a screw-top jar combine olive oil, vinegar, finely chopped green onion, oregano, salt, and pepper. Cover and shake well. Pour marinade over vegetables in the bag. Close bag. Marinate vegetables in the refrigerator for at least 1 hour or up to 24 hours, turning bag occasionally.

Drain vegetables, reserving marinade. On 6 long bamboo* or metal skewers, poke vegetables in alternating order. Cook vegetables on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until browned and tender, turning and brushing with reserved marinade occasionally. Makes 6 side-dish servings.

*Note: If using bamboo skewers, keep them from catching fire or charring by soaking them in water for at least 30 minutes before use.


Best BBQ Veggie Burger

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
2 cups cooked brown rice
1 tablespoon oat bran
2 tablespoons onions, finely chopped
1 tablespoon finely chopped canned beets
1 teaspoon beet juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg replacer
2 teaspoons olive oil
Vegan cheese of your choice

Stir together barbecue sauce and molasses. Set aside.  In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg replacer. Form into four 6 oz patties.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with vegan cheese and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in vegan butter.


Peanut Brittle-y Bread Pudding

2-1/4  cups soymilk
4  egg replacers
1/2  cup granulated sugar
1  tablespoon vanilla
1  teaspoon finely shredded orange peel
1/2  teaspoon ground cinnamon
4  cups dry French, Italian, or sourdough bread cubes*
1  cup coarsely chopped  vegan peanut brittle
1/3  cup vegan butter
1/3  cup packed brown sugar
2  medium bananas, sliced
1/8  teaspoon ground cinnamon
1  tablespoon rum or orange juice
1  tablespoon banana liqueur, creme de cacao, or orange juice
  vegan vanilla ice cream (optional)

Preheat oven to 350 degrees F. In a bowl beat together milk, egg replacer, granulated sugar, vanilla, orange peel, and cinnamon. Place bread cubes in an ungreased 2-quart square baking dish. Pour mixture evenly over bread cubes. Sprinkle with chopped peanut brittle.

Bake for 40 to 45 minutes or until a knife inserted in center comes out clean. Cool slightly. Serve warm with Bananas Foster Sauce (below)and vanilla ice cream, if desired. Makes 8 servings with 3 tablespoons sauce.

Bananas Foster Sauce: In a large skillet melt vegan butter over medium heat. Stir in brown sugar until melted. Add bananas. Cook and gently stir over medium heat about 1 minute or until heated through. Remove from heat. Stir in cinnamon, rum or orange juice, and banana liqueur, creme de cacao, or orange juice. Serve immediately with bread pudding. Makes 1-1/2 cups sauce.

*To dry bread cubes: Place bread cubes in a large pan and bake in a 350 degree F. oven for 10 to 15 minutes or until dry but not brown, stirring twice.

Have a wonderful yummy and adventurous father's day!! xoxo

MMMMMMemorial Day ; )

There is no question about it, summer is here! Put away your coats and break out your swim suits because it's time to frolick in the sun and hang out with friends by the bbq.  However you decide to kick off fun in the sun season, do it as healthy as possible because come back to school season, you want to make sure you fit in your jeans and you aren't burnt to a crisp ; )  For more healthy and eco Memorial Day tips, check out last year's post. This year, I'm sharing nothing but fun food so let's start the party right but before we do, be sure to thank the veteran's in your life because today, is their day ; )

Here's a feast to enjoy all summer long:



Drunk BBQ Corn
10 ears fresh corn with husks
1 quart beer (non-alcoholic or wheat free if desired)
1 (7 pound) bag of ice cubes

Place whole ears of corn in an ice chest. Pour beer over top. Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight. Preheat smoker to 250 degrees. Place corn in the smoker and close the lid. Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and dig in!

Bruschetta Salad
8 cups Italian bread cubes
3 cups chopped tomatoes
1 cup minced fresh basil
1/2 cup thinly sliced red onion
1/2 cup olive or vegetable oil
2 T cider or red wine vinegar
1/2 tsp salt
1/2 tsp pepper
1 garlic clove, minced

In a large bowl, combine the bread, tomatoes, basil and onion. In a small bowl, whisk together the remaining ingredients; drizzle over bread mixture. Cover and let stand for 30 minutes before serving.


Tropical Chick'n Sticks
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce4
4 boxes of Gardein Chick'n Filets
skewers

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chick'n  in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes. Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chick'n tenders 3 minutes per side. They cook quickly, so watch them closely.


Summer Grillin' Veggie Sandwich
1/4 cup veganaise
3 cloves garlic, minced
1 T lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup Daiya shredded Mozzerella cheese

In a bowl, mix the veganaise, minced garlic, and lemon juice. Set aside in the refrigerator.
Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the veganaise mixture on the cut sides of the bread, and sprinkle each one with cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.


SweetLeaf Punch
2 (750 milliliter) bottles sparkling apple cider
1 liter carbonated water
3 large oranges
2 lemons
1 bottle of SweetLeaf Lemonade
1 T sugar
2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.


Creamy Strawberry Banana Pops
2 cups So Delicious strawberry banana coconut milk yogurt
1⁄2 cup light-brown sugar
18 vegan vanilla wafers

Whisk yogurt and brown sugar in a bowl to blend. Divide between six 3-oz waxed paper cups. Freeze 1 hour. Insert a Popsicle stick in each cup. Freeze at least 2 hours more. Put cookies in a ziptop bag; crush with a rolling pin. Working with 2 pops at a time to prevent melting, carefully tear off cups. Roll both in cookie crumbs. Place in a new cup; freeze until ready to eat. Repeat with remaining cups and crumbs.

Have a great Memorial Day weekend and enjoy the start of summer!! xoxo

Making the Most of Mother's Day

Moms make the world go 'round from kissing boo boos to being a shoulder to cry on when our heart breaks ; ) Mother's day is that Sunday that comes once every year where we show her how much we love her, feed her and shower her with gifts. What better way to express our love then fixing her a healthy feast and gifting her with things that will help her live a healthier and greener life? We want mom around for many Motehr's Days to come so here is a Mother's day menu fit for a queen and a list of gift ideas that will help set her on a path to wellness!

 Gifts and goodies

• Green Cooking Pots - Toss out those pots mom has been cooking with since you were in diapers and get her some eco-conscious and stylish enameled cast-iron pots and pans.
• Gobble Green Vegan Home Delivery - Save your mom some time in the kitchen without sacrificing taste and nutrition. Order up a yummy vegan meal with via Gobble Green's delivery service, nationwide.
• Chocolatl -Mom will love the gift of delicious, rich, raw, vegan chocolate ; )
• Olsenhaus Shoes - Sexy, stylish, eco, vegan shoes. Nuf said.
• Ro & Co Bags - Get your mom the hottest vegan bag around. Clutch, hobo, whatever, she will love you for it!
• Nimli - Shop for clothes, bags and more for mom - a green, organic and conscious online store!
• Tallulah Jane Perfume -What goes great with new clothes, jewelry, bags and shoes? All natural perfume!
• PeaceLoveEarth Jewelry - A division of Annatarian eco-couture, PLE jewelry is eco, vegan and spiritual. The gift of a wish bracelet or a necklace will go over quite well after mom's afternoon feast ; )
• Sevi - EcoVegan body care and cosmetics - mom will be over the moon with these treats! 
• Village Tea Co. - Help mom wind down and kick her feet up with some delicious, eco tea.

 Mother's Day Brunch

Mom-osas

2  cups fresh orange juice
1  cup  fresh pineapple juice, chilled
2  T grenadine
1  bottle Champagne or sparkling wine, chilled (2 cans ginger ale or lemon-lime soda may be substituted for non-alcoholic version)

 Stir together first 3 ingredients. Pour equal parts orange juice mixture and Champagne into glasses.

Gingerbread, Apple & Vanilla Waffles


2 cups flour
1 T baking powder
1/2 T baking soda
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/2 tsp salt
1/2 cup dark brown sugar, packed
1/2 cup molasses
1 1/4 cups soy milk, unsweetened or vanilla
1/2 stick vegan butter, melted

Apple Compote
3 pounds of apples, cut into 1/2 inch slices
1 vanilla bean, cut in two lengthwise
1/2 cup sugar
1/2 cup water
2 T lemon juice
2 T vegan butter
2 T apple brandy or dark rum (optional)

For the Apple Compote:
Add the apples, sugar, water, lemon juice, and butter to a large pot. Scrape the seeds from the vanilla bean with a knife. Add the seeds and vanilla pod to the pot. Cook, stirring occasionally, until apples are soft and most of the liquid has evaporated (about 25 minutes). Remove from heat and stir in the brandy or rum. Remove the vanilla pod before serving.

For the Waffles:

In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In another bowl mix together the milk, brown sugar, molasses, and melted butter. Add the wet ingredients to the dry ingredients and mix well.

Ladle the batter into a hot waffle iron according to the manufacturer's directions. Keep cooked waffles warm in an oven set at its lowest setting. Put a scoop of warm apple compote onto each serving of waffles to serve. For an extra treat add vegan whipped cream, powdered sugar, or chopped nuts.


Italian Frittata


1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
1/4 cup chopped mushrooms
1/4 cup sun-dried tomato, finely chopped
1/2 cup chopped spinach
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, chiffonade

Preheat oven to 400°F. In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps. Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well. In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes. Add the mushrooms, sun-dried tomatoes, and thyme, and saute for 3 more minutes. Add the garlic saute for 1 minute. Add the lemon juice, mix and remove from heat. Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves and spinach. Place the tofu back into the skillet and press down firmly in place. Cook in the oven at 400 for 20 minutes. Transfer to the broiler to brown the top, about two minutes. Let the frittata sit for 10 minute before serving. Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

Mom, thanks for everything you did and continue to do! Happy Mother's Day!! xoxo

Fork of July!

It's the middle of summer and the 4th of July is upon us. As we break out our grills and dust off our punch bowls, it's tough to believe the year is already half over! But let's celebrate while we have the sun and heat as well as swimming pools and fun friends. For great healthy and green 4th of July tips, visit last year's posting on A Foodie 4th. And here are some additions those delectable recipes, all sure hits at this year's festivities!:

*buy and use organic ingredients as much as you can ; )

Simple Red Salsa

4 large tomatoes or 2 packs of plumb tomatoes
1/2 a head of chopped cilantro
3-4 green onions/scallions (chop off the roots and use the whole onion from top to tip)
Juice of half a lime (add more to taste)
salt & pepper to taste
(if you want to add some spice, toss in 2 jalapenos or chilies)

Toss all of the ingredients in a blender or food processor and pulse. Pulse a few times to make sure the ingredients blend and chop well but not to much or it will liquefy. Add salt and pepper to taste, stir in and serve.

White Dijon Potato Salad with Dill

3 pounds russet potatoes, peeled
Sea or Kosher salt and freshly ground black pepper
2 celery stalks
1 cup veganaise
1 small red onion, finely chopped (about 1/2 cup)
1/4 cup chopped fresh dill (packed)
1 to 2 tablespoons apple cider vinegar
Juice from 1/2 a lemon
1 tablespoon Dijon mustard

Put potatoes in a big pot with enough water to cover them by 1-inch. Add salt and bring the water to a boil. Cook for 25 minutes or so, just until the potatoes are tender when pierced with a fork. Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. Cooling in the warm pot gets rid of any excess water.

Chop the celery into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes. Preferably a bowl that they will be served in as well.

Cut the potatoes into 1-inch pieces once they have cooled and add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Try not to refrigerate as the potatoes will lose their texture.

Vegan Blueberry & Strawberry Cobbler

Filling:
3 16-oz bags frozen strawberries, thawed
1/3 cup organic granulated sugar
1 tablespoon of cornstarch
1 16-ounce bag frozen blueberries, thawed

Topping:
1 ½ cups organic white flour (use gluten free is you are sensitive)
1 ½ tablespoon baking powder
¼ cup confectioner's sugar (extra to sprinkle)
6 tablespoons vegan margarine, quartered
½ cup unsweetened plain soy milk

Preheat the oven to 350 F. Lightly grease a deep 9” pie plate or two deep soufflé dishes and set aside.

Filling: Place the strawberries and sugar in a small saucepan over medium-low heat, stirring until the sugar is dissolved. Mix the cornstarch in 1 tablespoon of cold water until dissolved and then add this to the strawberry mixture, stirring well to combine. Stirring occasionally, cook the filling until slightly thickened, about 7-10 minutes. Stir in the blueberries. Carefully, pour the filling into the prepared pie plate.

Topping: In a food processor, combine the white flour, baking powder, salt and sugar, pulsing until well incorporated. Add the vegan margarine and process until the mixture is crumbly. With the machine still running, add the soy milk gradually until the mixture just holds together and pulls away from the sides of the bowl.

Making the cobbler: Using your hands, pull and flatten pieces of dough between your fingers and gently lay these on top of the filling, overlapping and covering as much of the filling’s surface as possible. (The mixture will expand, so no worries if not all of the topping is covered.) Once all of the dough has been used, sprinkle the topping generously with confectioner's sugar. Bake until puffed up and golden brown, about 35-45 minutes. Serve warm, at room temperature or cold.

Veggie Skewers

1/2 cup red wine vinegar
2 tablespoon olive oil
2 teaspoon dried basil
1 teaspoon dried rosemary
5 garlic cloves, pressed
1/2 teaspoon salt
½ teaspoon onion powder
½ teaspoon paprika
1/4 teaspoon ground black pepper
1 red bell pepper
1 green pepper
1 large onion (red or yellow)
1 package (8 oz) mushrooms
Skewers (4-5)

In large bowl, whisk together the vinegar, oil, basil, garlic, salt, and black pepper. Set aside. Cut peppers into 1-inch pieces and slice the onion into crescent shapes. Place peppers, whole mushrooms, (keep mushrooms whole - do not cut or dice), onions and marinade in sealable glass bowl. Cover. Marinate in the refrigerator for about 2 hours.

When you are ready to grill, thread the vegetables onto skewers, alternating vegetables. Spray your grill with olive oil spray or cover with foil so your skewers do not stick. Place the vegetable skewers on top of the grill's grid. Grill, uncovered, for about 7-11 minutes. Turn the skewers several times on the grid so that they will evenly cook. The vegetables should be crispy on the outside and tender on the inside.

4th of July Firecracker Cocktail

1 oz Organic Vodka
2 oz Dark Rum
1/2 oz Sloe Gin
(Fill to Top) Organic Orange Juice

Pour ingredients into a rocks glass filled with ice.

Have a very healthy and happy 4th of July!!
xoxo