Sunday, November 24, 2013

Feijoda (Meat Stew with Black Beans)

Recipe from: Brazil (Brazil's national dish)
PS: I would not call this eat clean....

3 cans black beans
2 lbs corned beef
1 1/2 lb ham hock
1 lb smoked sausage
1/2 lb Italian sausage
1 package bacon
broth or water
3 bay leaves
coconut or olive oil
2 onions, diced
1/2 c scallions, diced
1 head of garlic, minced
1 jalepeno, seeded and  minced
1 can crushed tomatoes
salt and black pepper to taste

1. Drain corned beef and ham hocks. Place in Dutch oven. Cover with water or broth. 
2. Add bay leaves and season lightly with salt and pepper. Cover and bring broth to simmer, skimming any foam that rises to the top as necessary. Add more water to keep meat always covered.
3. Simmer until all meats are tender, about 2 hours, adding ingredients as follows.
4. Separately, brown sausage, Italian sausage, and bacon in oil. Once browned, dice bacon and add this meat to pot. Use this pan to sauté onion, garlic, scallions, and jalepeno, until onions start to tender, about 10 min. Once sautéed, add to pot. Cook the full 2 hours or so.
5. After about 1 hour, drain and rinse beans and add this and tomatoes to pot.  Season to taste with salt and pepper. Continue simmering
6. Meanwhile, remove hammocks and corned beef from pot. Take the meat from the ham hocks (discard rind and fat) and shred and. Slice corned beef. Add all meat to the beans and continue to simmer until it is very flavorful and thick. Mash some of the beans against the pot to thicken.
*traditionally accompanied with white rice

Friday, November 8, 2013

Creamy Mashed Cauliflower

1 head of cauliflower
2 cloves garlic
1/3 c non-dairy buttermilk
2 tsp EVOO
1 tsp non-dairy butter
salt and pepper to taste
chives for garnish (optional)

1. Place cauliflower florets and garlic in steamer basket over boiling water.  Steam until tender, about 12-15 min.
2. Place cauliflower and remaining ingredients in food processor. Pulse twice, and then puree to desired consistency, best if smooth and creamy. Serve warm with chives.

Moules Marinieres: Mussels in Saffron and White wine broth

Recipe from: Belgium (their national dish)

2 Tbsp olive oil
3 garlic cloves, chopped
2 c dry white wine
2 Tbsp non-dairy milk
1/2 tsp saffron threads
1 Tbsp fresh parsley
1/2 Tbsp thyme
salt and fresh ground black pepper
4 scallions, thinly sliced
3 tomatoes, chopped
3 Tbsp lemon juice
2 lbs mussels, cleaned and scrubbed

1. Heat oil in large pot. Add garlic and sauté until fragrant.
2. Add wine, milk, saffron.  Simmer about 5 min.
3. Add parsley, thyme, scallions, tomatoes, lemon juice and salt and pepper to taste; simmer another 5 min.
4. Add mussels, cover and steam until they open, about 5-7 min. Shake the pot, holding down the lid with a kitchen town to redistribute the mussels. Discard any that do not open.
5. Serve warm; top with fresh chives if desired.

*cleaning the mussels: Hold under running water. Use brush with stiff bristles to thoroughly scrub and remove grit, sand and mud from the exterior. Mussels often have a dark, shaggy beard extending from each shell. Remove them for neater appearance in finished dish. After scrubbing, pull the beard away from the shell until taut, and the pull the beard down sharply toward the dark hinge. It will snap away easily. Removing the beard will kill the mussel, so perform this step just before cooking!

Wednesday, November 6, 2013

Vegan Donuts

1 1/2 c unbleached organic flour
1/2 c sugar
2 tsp baking powder
pinch of salt
dash of cinnamon and nutmeg
3/4 c non-dairy milk
1 tsp apple cider vinegar
1 tsp vanilla extract
1/4 c applesauce
1/4 c coconut oil

1. Preheat oven to 350. In large bowl, combine dry ingredients. Combine we in separate bowl. Add wet to dry until just combined (should form a very soft dough)
2. Using a tablespoon, scoop dough into ungreased donut pan. Smooth top.
3. Bake for 12 min. They should not be browned on top, but toothpick should remove clean. Inver hot pan over board or cooling rack to release donuts. Allow to cool completely before decorating.
4. Top with glaze, melted chocolate, and /or sprinkles if desired.

Chocolate Glaze
1 1/2 c powdered sugar
4 Tbsp cocoa powder
3 Tbsp nondairy milk or water
2 tsp vanilla extract

1. In medium bowl, whisk powdered sugar and cocoa. Slowly stir in milk and vanilla. Whisk until smooth. You can add more milk if needed to make it a dippable glaze.

Blueberry Muffins: Vegan and Clean

3/4 cup non bleached organic flour
3/4 c whole wheat flour
1/2 c brown sugar
1/2 c organic sugar (both sugars can be replaced with stevia)
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp baking powder
1/3 c coconut oil
1/2 c applesauce
1/3 c non-dairy milk
1 cup blueberries

1. Preheat oven to 400 deg. Grease muffin pan
2. Combine dry ingredients. Separately, combine wet ingredients. Stir to mix, without over mixing.
3. Fill muffin cups 3/4 full. Bake 20-25 minutes until toothpick comes out clean