Thursday, November 7, 2013
1 pound bag of baby carrots (or any carrots, but baby carrots cut prep time in half!)
1/4 cup honey
1/4 cup olive oil
1 teaspoon grated ginger
1 tablespoon soy sauce (or liquid aminos, for a soy free version)
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1 tablespoon brown sugar
Salt and pepper, to taste
Sesame seeds (optional garnish)
Combine the liquid ingredients and seasonings in a medium sized mixing bowl and whisk to make the glaze. Add the carrots and coat them in the glaze. Line a baking sheet with foil, spray with a non-stick spray (we recommend non-GMO sunflower oil), and place carrots on the baking sheet in a single layer. Bake carrots for 25-30 minutes until tender, stirring once. Garnish with sesame seeds before serving, if desired.
Saturday, August 31, 2013
Back in the early days of Katie (the omnivore) and I (the vegan) eating together, we discovered this recipe and decided to try it out. Upon tasting it, Katie not only loved the flavor of the chili, but said it was the “meatiest” vegan food she’d ever eaten.
While the point for me is that nothing is “meaty,” literally speaking, she is right that it is one of the most filling, satisfying, stick-to-your-ribs recipes in our collection. Great for a cold winter night, or just a a rainy summer day in Chicago (as the case is for us today!), this one is a keeper!
2 large or 3 small sweet potatoes, boiled, peeled, and diced
1 bunch of organic green onions
½ organic white onion
2 cloves of organic garlic, minced
½ organic red bell pepper, diced
1 large can of black beans
2 cups of cooked and diced tomatoes
1 ½ teaspoons of cumin
1 teaspoon of chili powder
½ teaspoon of oregano
2 Tablespoons of pure grape seed oil
Sea salt to taste (1-2 teaspoons)
½ bunch of organic cilantro, finely chopped
Sauté all onions in oil with salt. Add red bell pepper and sauté until nearly tender. Next add tomatoes, diced sweet potatoes, black beans, and spices and cook on medium high heat, stirring occasionally until tender. Top with chopped cilantro and olive oil if desired. Enjoy!
Note: A half recipe makes the perfect amount to feed 2 people! The bell pepper is optional, and you can tweak the spices to fit your desired spiciness!
Sunday, August 25, 2013
Saturday, August 24, 2013
We are lucky to live near the 61st Street Farmers Market. This means that every Saturday, we take a stroll through our lovely neighborhood and find ourselves in an oasis of fresh, local, organic produce, baked goods, cheeses, and more! It is one of our favorite parts of living in Chicago.
The market is one of our main grocery stops each week, and for the rest of the weekend, we cook and eat whatever is in season. The selection changes every week and there are always new surprises (such as PURPLE bell peppers last week!), but it is all delicious! What's more, it all resonates with our food ethic: our food hasn't traveled a thousand (or even a hundred) miles to our table, it looks good because it IS good, and we know the people who grow our food!
Here's what we brought home from the market this morning:
Friday, August 23, 2013
Since we've been in Chicago, we've made granola a few times, but this was the first time we've ventured beyond the super basics. I must say, I doubt we'll be going back! We worked with this recipe and modified it quite a bit. Here is our take:
4 cups old fashioned oats
4 tablespoons cocoa powder
1/2 teaspoon sea salt (more or less, to taste)
1/3 cup white sugar
1/2 teaspoon molasses
1/3 cup honey
2 tablespoons coconut oil
1 1/2 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
1. Preheat oven to 250 degrees.
2. Combine dry ingredients in mixing bowl: oats, cocoa powder, sea salt, sugar, chocolate chips.
3. Add molasses, honey, oil, and vanilla to the oat mixture.
4. Stir until wet and dry ingredients are combined and evenly distributed.
5. Spread wax paper on a cookie sheet and pour mixture, in an even layer, onto the wax paper.
6. Bake at 250 for 60 minutes, stirring every 15 minutes (eating as little as possible each time you stir).
7. Let cool and enjoy!
Ready to go into the oven: