Saturday, 24 September 2011

Will Run For Jerusalem Artichokes

September Soup

I would like to pretend that I've been enjoying the fall harvest but instead I've been enjoying mushroom gravy from a can, oven french fries and way too many bowls of cereal for supper.  There was an attempt at broccoli hummus but I can't bring myself to eat anything that smells like foot.  Luckily A who is staying with me for a couple of weeks has no problem eating things that smell like foot (or farts as she likes to say).

A was kind enough to bring me jerusalem artichokes from her garden.  Maybe she thought I needed an intervention or she's feeling bad about all the hair that she's been leaving in the bathroom.  Either way I was more than happy to make soup out of them.   

jerusalem artichokes from roomy's garden 

farmer's onions

farmer's new potatoes

diced onions and garlic
simmering artichokes, onions, garlic, tomato & potato


pureed fall vegetables

September Soup(makes 10+ cups)

ingredients

2 cups diced jerusalem artichokes (scrubbed and washed peeling isn't necessary)
3 small cooking onions
3 cloves of garlic (local is best)
2 cups diced new potatoes
1 Tbsp sunflower oil (olive works too)4 cups canned diced tomatoes with juices (I used tomatoes from  I had frozen from the garden last season)
2 cups vegetable broth
1 tsp fresh rosemary (or dried from the garden)
2 tsp dried basil
1 tsp dried oregano
ground red, black & white pepper (for garnish)

Heat 1 tablespoon of sunflower oil in a large frying pan.  Dice onions and garlic.  Saute until soft.

Scrub and wash artichokes and potatoes.  Dice into small pieces and add to frying pan.  Saute until potatoes and artichokes for approximately 5 minutes.  Add tomatoes, vegetable broth & spices.  Simmer until potatoes and artichokes are tender.  Blend using a handheld blender until desired consistency is reached.  You could garnish with pepper and/or sunflower seeds or sunflower sprouts.

Or forget the blending add some carrots, brussel sprouts, cooked green lentils and/or barley and enjoy.




Sunday, 11 September 2011

Will Run For Cake Pops!

what isn't there to love about cake on a stick?

I survived the first week of school (without having to cry at my desk or wear my tutu to school)!  There was some doubt.  The tutu making kit was ready just incase (how can you feel anything but happy in tule, organza ribbon, glitter, etc.).

My week was most definately better than some of my colleagues.  I did not ask a small child if he needed to use the bathroom only to hear, "No.  The poop already came out".  I didn't have more students than chairs and no one called me an old lady.

Today is our cousins gathering.  Cousin J shows us up just about every time we get together.  Last time it was his delicious chocolate cinnamon vegan cake.  Granny wanted to know why my cakes never taste like J's (whole wheat flour Granny!  Whole wheat flour!).  J couldn't stop at a delicious cake.  He needed to add cinnamon buns!

ridiculously delicious!

Apparently salad is no match for cinnamon buns EVEN if if it's a salad from the new Peas and Thank You cookbook.

chickpea strawberry mango salad

I'm not sure what J has up his sleeve today but I have Momma Peas' cake on a stick.  I added some cinnamon & used 1 C of coffee instead of water.  

cinnamon chocolate cake on a stick

What could possibly be better than cake on a stick?  We'll soon find out.

Thursday, 1 September 2011

Will Run For Flax Chia Vanilla Pudding

a great excuse to eat maple syrup

Summer vacation is O-V-E-R!  That means no more lemon poppyseed pancakes, waffles, or delicious baked goods for breakfast.  Who has time for that when they're scrambling to lesson plan ( I would never do this.  No.  Not me), walk the dogs, pack a lunch and eat breakfast?  It does mean breakfasts that can be prepared while multi-tasking, travel well and can be eaten well after they have been prepared.

Flax Chia Vanilla Pudding
(serves 2)

ingredients

1 C soy milk (or milk of your choice)
2 Tbsp chia seeds
1 Tbsp ground flax
1 Tbsp vanilla paste
1/2 tsp cinnamon
2 cups mixed fruit (e.g. strawberries, bananas, mango, pineapple)
1 tsp maple syrup 

Warm milk over medium heat milk until hot and steamy. 
 Add chia seeds, ground flax, vanilla, and cinnamon.  Allow to simmer for approximately one minute. 

  Poor into a wide shallow bowl.  Allow to cool (at this point I usually put the whole bowl in the freezer because I'm impatient). 

 Once mixture is cool whisk until desired volume is reached.  

whisk mixture


Top with mixed fruit and maple syrup.

breakfast in no time


If all of the above seems like a little much and you remember to plan ahead simply place all of the ingredients in a bowl (with the exception of the fruit and maple syrup) and allow to soak overnight.  Whisk (or not if you don't mind a gelatinous chunk).  Top with fruit and maple syrup.