No-Bake Strawberry Pie with Chocolate Chunks

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From The Joy of Vegan Baking by Colleen Patrick-Goudreau

www.compassionatecook.com

I served this last night at a small dinner party – it’s always risky to try new recipes with company, but I knew this would be great….and it was. Ate the rest for breakfast this morning right from the pan, standing at the kitchen counter. Can you picture it?  I can’t wait to make this again! Maybe with peaches.

Here’s what you need for the crust:

2 C raw pecans or almonds

¾ - 1 C pitted dates, preferably Medjool

¼ t salt

Here’s what you do for the crust:

Place nuts in food processor and grind them until they are a coarse meal. Add the dates and salt and process until thoroughly combined. Press into a lightly greased 8 inch or 9 inch spring form pan ( or tart pan)

Here’s what you need for the filling:

5 C ripe strawberries, divided

5 pitted dated, soaked 10 minutes in warm water and drained

2 t lemon juice

Dark chocolate for garnish

More strawberries for garnish

Here’s what you do for the filling:

Arrange 4 C sliced strawberries over crust. Set aside. Blend 1 C strawberries with soaked dates and lemon juice until smooth. Pour this over the sliced strawberries. Garnish with dark chocolate and more strawberries. Refrigerate for an hour before serving.

(printable recipe)

NOTE: Colleen recommends serving this within an hour or two after you make it. I made the crust in the morning and then assembled the pie 2 hours before serving. It was perfect, but maybe a bit too moist. But I think that’s because my dates were huge. It didn't really cut into nice slices, but it tasted great! And I think the beautiful presentation made it extra special. 

Dijon, Orange and Dill Dressing

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I recently picked up a copy of “Vegetarian Journal” magazine. I should have read the cover more thoroughly because most of the magazine is devoted to Filipino cuisine, and in particular dishes that include coconut and Bagoong Miso – which is some type of garlicky, vinegary, sugary, miso-y seasoning, that you have to make in your own kitchen. I am sure it all tastes great, but it’s just not my alley right now. I see that next month’s issue is devoted to Ecuadorian Cuisine, which – if it’s all about the potato- I could get in to!

There is also a long article about how to eat vegan while camping and backpacking. If you know me, then you know that I am not a camper or backpacker. I walk around the block and call it good.

Then there is the article about how to eat vegan in China --  be on the lookout for hidden eggs! But I digress……

Between the pages is a great collection of recipes using fresh herbs. I zeroed in on Dill and Mustard Salad Dressing, made some ‘tracy’ changes, renamed it and Voila! My new favorite thing! We had it on lettuce a few days ago and then used the rest as a dip for fresh cooked green beans last night. Tonight we will finish it with some asparagus.

Here’s what you need:

1 T silken tofu (you could also use sour cream)

2 T Dijon mustard

2 t orange juice concentrate

½ C olive oil

2 T vinegar….here’s where you can really pump up the flavor. I recommend using Trader Joe’s Orange Muscat Champaign Vinegar – the stuff is awesome! Or use good quality white wine vinegar.

1 T dried dill

2 t black pepper

Here’s what you do:

Put the tofu, mustard and orange juice concentrate in a blender and whirl. Drizzle the oil in to emulsify. Add the vinegar, herbs and pepper. Blend some more. Refrigerate for an hour before eating.

(printable recipe)

On a totally different note, a house was torn down across the lake yesterday. It was the last of the tiny, cottage-type homes on our water. I imagine a big mega-house will go up this summer, which will be fun (and noisy) to watch. But in a way it makes me sad and nostalgic....I kinda liked looking at the little yellow house. In fact, when it was for sale last year, I secretly dreamed of owning it and living a cozy little life there. There's just something about a screened-in porch that I adore!  I wonder if my piano would even fit in the living room? 

Warm Mediterranean Barley Salad

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Question: Is barley the unsung hero of the grain world?

Here’s what you need:

1 ½ C pearl barley

3 C water plus more if it needs it

1 C garbanzo beans (or more to taste)

½ C Kalamata olives, chopped

¼ C pine nuts

½ C onion, chopped

3-4 cloves garlic, minced

¼ C lemon juice

3 T olive oil, plus more for the pan

2 T red wine vinegar

1 t cumin

½ t coriander

Salt and pepper to taste

4 C baby kale, stemmed and cut in small pieces

Here’s what you do:

Bring 3 C water to boil in a big pot. Add the barley and 1 t salt. Bring back to boil, lower to simmer, cover and cook for about 30-35 minutes. I had to add more water a few times. When the barley is tender and most of the liquid is gone, set it aside.

Make the dressing by whisking together: lemon juice, olive oil, vinegar, cumin, coriander, salt, and pepper.

 In a large skillet, warm 1 T olive oil and sauté the onions, garbanzos and pine nuts. When the onions are tender, add the garlic and olives. (This is the most wonderful combination of flavors and aromas!)

When the barley is almost done, stir in the kale, cover and allow to cook for about 5 more minutes.

To finish the salad, mix everything together well. Serve warm.

(printable recipe)

Shopping in the big city

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I always go a little bonkers when I get the chance to shop in the big city. Check out my new pantry additions from Trader Joe’s:

                Red Pepper Spread with Eggplant and Garlic (putting that on a pizza later this week)

                Aioli Garlic Mustard Sauce (that would be killer on a pizza also!)

                Marinated Artichokes (pizza worthy)

                Bruschetta (don’t make me say it….pizza)

                Artichoke Antipasto (you know…)

                Orange Muscat Champagne Vinegar (this stuff is awesome on lettuce, avocadoes, and anythig with black beans….just a drizzle make your plate pop)

                Thai Red Curry Sauce

                Thai Yellow Curry Sauce

                Dukkah (can’t wait to try this…it’s a nut and spice blend for veggies and bread)

And from the Middle Eastern place:

Roasted Red Pepper and Onion Dip

                Rose Water (what does a person do with this?? Help)

                Pomegranate Molasses (this is going in cocktails)

                Date Syrup (this is a new product for me, but the guy behind the counter gave me some great ideas how to use it. Stay tuned.)

And from the Indian Place:

                Two bags of Panch Puran seasoning (which I have been dying to try!)

Then there was the 4 pound bag of garbanzo beans, pita bread and anise cookies. Oh, and the pile of Indian Fare instant meals….. which I adore for lunches.

My husband just smiled at me and started making room in the pantry when I got home and started unloading. But, see what I made him for his lunch? Homemade hummus from dried beans with a huge scoop of the Red Pepper Spread. NUM!

                

Random stuff and finally back to the kitchen.

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I am almost an 'empty-nester."

I feel like I am finally coming up for a breath of air! Life has been full-up-to-the-brim these past few months…. pant….pant….pant…..Whenever I am on the verge of whining and complaining, my husband  patiently reminds me that I live a ‘full life.’ He is so wise (and kinda irritating, because sometimes it just feels good to whine and complain…. !)

We ate the entire thing.

Congrats to our youngest son who graduated from high school. To celebrate, I hosted a big open house where I served shredded chipotle pork and also some shredded Mexican chicken breasts. Tortillas, cheese, lots of guacamole, homemade refried beans and tons and tons of rice. Fruit salad. Mexican soda. 80 guests. The most decadent and delicious Tres Leches Cake. 

I want Thomas Jefferson's vegetable garden.
He loved peas. 

I took my students and their parents on a week long field trip to Virginia and Washington DC. I did a really great job of eating vegan for the entire week, but I did indulge in a big scoop of mac and cheese at Pickett’s Buffet (love that name) in Gettysburg. I am not counting it as cheating though, because it was totally desiccated and void of any cheese. I didn't even enjoy it.

The folks. 

My mom had knee replacement surgery this week and I have complete guilt because I haven’t seen her since the surgery….:( Now that school is over, I can do a bit more traveling.

He hopes to get a degree in electrical engineering and spend his
  life building stuff like this small satellite. 

My middle kid drove to Seattle this week to begin a summer internship. That’s a long drive from Michigan. I know he will love his time there – great city and better weather than west Michigan, I hear. J

I hosted a small picnic for my choir. On the menu were grilled hot dogs and guess what? I totally broke my vegan diet and ate TWO of them. Except for a few bites of cheese and maybe a small bit of meat, that’s the very first time! Oh, and a few slices of that awesome Tres Leches cake you see up above!  Crazy! I just couldn't resist!  

I'm the old brunette, not the gorgeous blonde! But that is my daughter. 

I cut off all my hair. Man, did I need that! It was getting pony-tail long. 

48

I lowered my cholesterol by 48 points in the past 9 months. Doctor is pleased and so am I! 

Memorial Day 2013

I was very fortunate to be in Arlington Cemetery last week with my students and their parents. I have been there many times before, but the experience never gets dull. I weep every time I see the changing of the guard at the Tomb of the Unknown Soldier. Did you know the Honor Guard there has been guarding that spot since 1930. Non-stop. During hurricanes, blizzards, the September 11 attack. In fact, I sometimes wonder if the guard actually saw the plane crash into the Pentagon from high up on his watch. Whatever he thought as he witnessed evil, he continued his orders to guard those tombs.

My deepest gratitude and respect for the family of this soldier. 

I share this tombstone with you because I think it captures what Memorial Day is all about. Being grateful for men and women like this. Incredible devotion to our country.

One very graphic reminder of the horrors of war…. Revolutionary War medical tools. The tool on the far left is for dental work. Root canal, anyone? 

We also made a stop at Gettysburg and got to hear the breathtaking story of the daring charge George Pickett made at the Union troops, inspiring his men by shouting, "Up, Men, and to your posts! Don't forget today that you are from Old Virginia."…. oh, dear. Didn’t go well for him that day. 

Whatever plans you have for picnics and barbecues, beaches and parades, house work and gardening, please take a moment this weekend and be thankful for those Americans who gave their lives for their country. 

Hummus Dressing

Confession: After I took this picture, I poured lots more dressing over this nummy salad!

I am a salad freak; I love washing, peeling, chopping, shredding and putting together the beautiful colors. I find the entire process very peaceful. I simply cannot believe that Mother Nature (well, GOD, actually) gives us such vibrant colors in our food! Red peppers, carrots, black beans, spinach….and how about textures? Avocado, anyone? Bring it on!

This dressing is based on Dreena Burton’s recipe….I omitted the herbs she suggested and instead of plain old olive oil, I used the oil from some oil-packed sun dried tomatoes to create the most luscious dressing on earth.

Here’s what you need:

¼ C chick peas

¼ water

2 ½ T tahini

1 T lemon juice

1 T red wine vinegar

1 t soy sauce

½ t Dijon

1 small clove garlic

1 t maple syrup

Salt

Pepper

1 T olive oil from oil packed sundried tomatoes

Here’s what you do:

Put it all in a high speed blender and whirl until totally smooth.

(printable recipe)

This is what I used to call “homemade”…. You, too? Won’t you graduate to a real homemade dressing? 

******************************************************************************

Other news: I have seen some great birds at my house lately: these are the first Sandhill Cranes I have ever seen. Huge birds!

Lots of great food being eaten at our house lately! 

I saw the cutest dioramas recently at Valparaiso University! They were all made from Peeps and they depicted various scenes from the Bible..... I couldn't stop looking at them! Here we see Pentecost, when the Holy Spirit came down as flames of fire. Below you see the parting of the Red Sea! LOVE these!!

Other news: I leave for a week-long  field trip with my students in a few days.... we travel to Williamsburg, Jamestown, Yorktown, Washington DC and Gettysburg. Highlight for me? Monticello-the home of my favorite President, Thomas Jefferson.

Thomas and Tracy

Thomas and Tracy and that pesky Alexander Hamilton. 

A Modge Podge of Stuff

Just a few tidbits today – all in the delicious category….well, except one.

This delicious sandwich – Marinated and grilled portabella mushrooms, garlicky spinach, sweet sautéed onions. Served with roasted beets and fries. The bun was garlicy and toasted. (Thanks to Dawn for this excellent sandwich idea)

These delicious carrots – coconut oil, miso, maple syrup. Bake. Sprinkle with sea salt before serving. Sweet and sticky and salty. Oh my. Don’t forget to eat the humble carrot.

 These delicious ‘restaurant style’ enchiladas – truly, these three ingredients made a fantastic enchilada sauce.  (Thanks, Lisa, for suggesting this to me – a new standard in our house.)

 This weird, but tasty, cauliflower crust pizza – tasted great, but it stayed soggy in the center. We ate it like a casserole with forks and spoons. Recipes abound all over the internet. Take your pick. 

This even weirder and not tasty cauliflower crust pizza – first meal I served my hubby after his return from Japan. A dud.  (the pizza, not the husband….) 

Lemony Roasted Red Pepper Dressing

I have made this dressing twice this week, and it’s only Tuesday! It’s got all my favorite flavors; lemon, Dijon, roasted red peppers. Plop it all in a blender and whirl to perfection. It’s based on a Food Network Magazine recipe, but I made some tracy changes.

 The first attempt was a bit grainy / streaky because my red peppers were still frozen.

Today – total creaminess…. I was actually thinking about dropping in a tablespoon of sour cream. That would be heavenly. 

Black beans and avocados – now that’s not bad for a Monday evening salad! What would be really super is crispy Romaine, green peppers, tomatoes, corn, black beans, cheddar, grilled chicken and avocados. This one is a total keeper!

Here’s what you need:

2 T lemon juice

1 T Dijon mustard

½ t sugar

Salt, pepper to taste

1 C roasted red peppers

¼ C olive oil

1/8 C water

Here’s what you do:

Put it all in a high powered blender and have at it.

(printable recipe)

Here’s one last look at the stuff on my son’s tostadas…..grilled chicken, white rice, cheddar, salsa, Lemony Red Pepper Dressing, habanero salsa. …. All served on a grilled tortilla. Lemon

Spiced Potatoes with Lentils and Barley

I love this type of salad. Chewy and toothsome. Flavorful and healthy. Plus, there’s a lot of lemon in the recipe, and that’s always a plus. This could be served as a side dish or as an entrée with a salad or vegetable on the side. This recipe comes from Veggie.Num.Num and can also be found on the Meatless Monday website.  My changes are reflected below. 

Here’s what you need:

1 C regular barley, soaked for at least 2 hours in water

1 C dried brown lentils, rinsed

1 T olive oil

2 cloves garlic, diced

1 jalapeno pepper, seeds and veins removed

1 ¼ lb new potatoes or other small waxy potatoes

2 t paprika

2 C vegetable broth

½ C water

Zest of one lemon

Juice of one lemon

1 C frozen peas

½ C chopped Italian parsley, chopped

Here’s what you do:

Soak the barley for at least 2 hours in plenty of water. Drain the water and place barley in a large pot or Dutch oven.

Bring 1 ½ C water to a boil. Add the lentils and boil for 2 minutes. Reduce heat, simmer for 15-25 minutes, or until tender. When the lentils are done, drain off any remaining water, season with salt and add to the barley.  

Heat oil in pan. Sautee the garlic and jalapeno pepper. Remove and add to the lentils and barley.

Add a bit more oil and the whole potatoes to the pan and fry the potatoes until brown, about 5-8 minutes. Sprinkle them generously with paprika. Remove them to the lentil-barley mixture.

Add the veggie stock, water, lemon juice and bring the entire mixture to a boil. Turn down, simmer for about 20 -25 minutes or until the potatoes are tender. You may cover this and let it sit for a while to absorb all the goodness.

Add the lemon zest, peas and parsley. Season with salt and pepper.

(printable recipe)