Tuesday Recipe: Aloo Gobi

Aloo (Potato) Gobi (Cauliflower) is an 

inexpensive "dry" curry for anyone who would like to change up their typical midweek menu! The list of ingredients may seem long, but it's just a simple teaspoon, here and there, to taste.

My husband loved how the house smelled and decided he wanted the curry over rice as opposed to quinoa, which was my choice. I happened to have Saffron Jasmine Rice! Also, after stirring the curry, he mentioned more sauce would be more to his liking. No problem! I added 1 small can of tomato paste and thinned down with vegetable broth and additional Indian spices! Mmmmm!

Aloo Gobi Curry

(adapted from Forks Over Knives, pg 179)

1 medium Yellow Onion, peeled & diced

Ginger (1 T of fresh grated or 1/2 t ground)

2 cloves Garlic, peeled & minced

Small Jalapeño, seeded & minced

Thanks to friends for the garden tomatoes!

2 medium Tomatoes, diced (I used a can of diced toms + fresh garden toms)

1 medium head Cauliflower, cut/plucked into florets

1 lb Potatoes, 1/2" dice or coarse chunks

1 teaspoon ground Cumin

1 teaspoon ground Coriander

1 teaspoon Red Pepper Flakes

1/2 teaspoon Turmeric (which gives the curry it's beautiful color)

1/8-1/4 teaspoon ground Cloves (Don't skip this ingredient - It's the deal maker!)

2 Bay Leaves

Salt, to taste

optional:  1 small can Tomato Paste

optional: Vegetable Broth

optional: Cilantro, coarse chopped

• Sauté onion over medium heat; 7-10 mins
• Add ginger, garlic and jalapeño; 3-5 mins
• Add tomato, cauliflower, potatoes, cumin, coriander, red pepper flakes, turmer, cloves and bay leaves. Cook, covered for 10 mins, until veggies are tender.
• **IF you choose a wet curry, add the tomato paste and thin with vegetable broth. Simmer for 3-5 mins.
• Remove the bay leaves. Serve over rice or fave grain.

Remember, cooking is a subjective taste with an objective of enjoying your meal. You know your taste and the preferences of your family... Go play with your food!

Tuesday Recipe: Cabbage Salsa

Whether or not "salsa" is the correct word is purely subjective. It tastes good on a tortilla, a tortilla chip and will top tonight's grilled shrimp taco. See? Salsa.

Actually, the basic recipe came from a healthy food blogger, Lindsay, over at Pinch of Yum where she created a "slaw." Of course, she realizes people like herself tend to adapt recipes to their specific taste. And, of course, I just gotta go play with my food to change it up ever so slightly.

A food processor is not required, but greatly cuts down the preppin' time and gets ya to the eatin' time! So fresh!

Cabbage Salsa

1/2 cup Olive Oil
2 tablespoons to 1/4 cup Water
Lime Zest & Juice (How big are your limes?)
Green Onions
Garlic
Jalapeño (How hot do ya like it?)
Cilantro
Green Cabbage, shredded or finely sliced
Salt, to taste

• Toss all ingredients, with the exception of the cabbage, into the food processor and zip it down! I zipped the cabbage down, earlier.
• Taste. Does it need more of your fave flavor? Get it to tasting like you like it. Then...
• Pour over 2+ cups of shredded or finely sliced cabbage and toss it around to coat the cabbage.
• Um...no more steps. Go eat it and...

Play with Your Food!

Tuesday Recipe: Cheesy Potato Bake

Mmmm! All around our family post-Easter dinner table decided this side dish was a keeper! I mean, after all, potatoes and cheese and garlic just go.to.ge.therrrr!

Cheesy Potato Bake

1-2 tablespoons Olive Oil
Figure 1 Russet Potato per person (thinly sliced rounds) 4 potatoes for this particular recipe
1 large Red Bell Pepper, chopped
1 Onion, diced
1-2 cloves Garlic, coarsely minced or chopped
1 (8 oz) block or package Pepper Jack Cheese, shredded
S&P, to taste
(optional: fresh Cilantro, coarsely chopped)

• Preheat oven to 400 degrees.
• Heat olive oil in skillet over medium-high. Add bell pepper and onion. Sauté until tender. (OR, if you prefer, consider a dry sauté or water sauté.)
• Add garlic; sauté slightly.
• Arrange half of the sliced potatoes in a lightly oiled casserole dish.
• Season potatoes with Salt & Pepper; spread half of the bell pepper, onion and garlic sauté mix and sprinkle with half of the shredded cheese. **Our family really loves cilantro. I sprinkled half of the cilantro, stems and all, on this first layer and saved the rest for after baking.**
• Repeat with another layer of potatoes, seasoning, sauté and cheese.
• Cover (with foil or lid) and bake 40 minutes.
• Uncover and bake until potatoes are tender and cheese is golden, 15-20 additional minutes.
• Remove from oven, sprinkle with cilantro and serve!

Comfort food with a Latin kick OR NOT, instead use your fave cheese! Play with your food!

Tuesday Recipe: White Bean and Vegetable Barley Soup

In that weird transition from winter to spring when the temp bounces and weather systems fight like toddlers over the same space and toy, I felt it was still ok to go for soup as a "souper" fast fix for supper using what was already in my pantry. I happened to have everything to make this wonderfully healthy soup and served it with a slab of cornbread! The house always smells so good when cornbread is baking!

White Bean and Vegetable Barley Soup
(eMeals.com subscription - slightly revised)

1 (32 oz) container box Vegetable Broth
1 (15 oz) can Cannellini Beans, drained & rinsed
1 bag frozen Mixed Vegetables (with carrots and green beans)
1/2 cup Quick-cooking Barley (I used Quaker brand.)
1 fistful fresh Baby Spinach
S&P, to taste
(optional: 1 can Rotel Tomatoes and Green Chilies - Mild (I used a generic brand.)

• Combine broth, drained & rinsed beans and frozen mixed veggies in pot and cover and bring to boil.
• Stir in barley and baby spinach, reduce heat and simmer for 10 minutes.
• Voila! You're done!

Unless...

• If you prefer a spicier kick - as with my hubby for the second meal with this soup - add the Rotel! Heat to boil for 10 minutes OR simply add it with the mixed veggies!
• Voila, again! Enjoy!

Play with your food!

A few years ago while looking for new vegetarian & flexitarian & vegan recipes, a couple friends suggested I look into an emeals subscription. As it turned out, GroupOn was running a special, too! I selected my choices of meal subscription and how many people I would be serving in my family. The weekly meal planner divides meal offerings with a grocery list! All of which can be saved and printed to place in a binder! Even Dave Ramsey thinks emeals is a "no brainer!"

Tuesday Recipe: Roasted Jalapeno Poppers

(Before Roasting)

The church where we attend teamed up with Second Harvest Foods to host a Mobile Food Pantry for those who are needing just a little help during a financially difficult time. It was a great day where almost 70 families received the equivalent of about $200 worth of groceries...for FREE! God is so good! Not only did I get a good body workout lifting boxes, my soul got a workout, too.

Because our site had more jalapeños than we could distribute, I was blessed to take home a sack! I'm not into deep fried food and found this quick and easy recipe online to mess around with!

Roasted Jalapeño Poppers

6-8 large Jalapeño Peppers
8 oz block Fat Free Cream Cheese, softened
1 cup Sharp Cheddar or the Monterey Jack & Colby Fiesta Blend, grated
Fresh Cilantro, rough chopped with stems
S&P

(A portion of the heat is in the membrane and seeds)

• Slice jalapeños in half. Stem is optional. Careful not to rub your eyes during this process! EEK! 
• Remove seeds and membrane of peppers. Set prepared peppers aside.
• In bowl, mix up the softened cream cheese, grated cheese, cilantro and salt & pepper and fill the cavities of the jalapeños.
• Place on a lined cookie sheet. (I lined mine with my Silpat, but parchment or foil will work to keep you from scraping any burned cheese, later.)
• Bake at 450 degrees for about 10-15 minutes OR until the cheese is bubbly and the peppers are slightly softened.
• Let cool enough to handle and pop into your mouth!

This recipe serves as a great base to begin playing with the ingredients. You may want to add chopped bacon or onions and garlic to the cheese mixture or wrap the popper with bacon before roasting. Have fun and go Play with Your Food!

Tuesday Recipe: Protein Power Balls

Want a go-to, no-bake, pick-me-up, tie-me-over snack? Great! 

If you're into nut butters like peanut, sunflower, almond, cashew, you are so gonna love the simplicity of this recipe. 

If you're a runner, walker or fitness person looking for another way to get some protein in your system without breaking the caloric or fat bank, you are gonna love the power of this recipe.

If you're a whole food grazer who likes the ingredient-control of a homemade treat, you are gonna love the nutrition of this recipe.

Are ya sold, yet?

One of my church friends, Amanda G, found this recipe on a Canadian foodie blog and brought out the power balls during intermission of our Bunco Nite. I had arrived at her house immediately after my sweaty, heart-pumping fitness class when I needed some umph to keep me energized for our fun night. I was super excited to try 'em!

Once you've got the basic recipe down, let your creative juices go crazy with substitutions!

Protein Power Balls

1 cup Rolled Oats (not the quick-cooking variety)
1/2 cup Peanut Butter (or your fave nut butter)
1/3 cup Honey (or to make it vegan, sub-in a agave syrup or the like)
1/2 cup Ground Flax Seed (I take whole flax seeds and grind them in my coffee grinder)
1/4 to 1/2 cup Chocolate Chips (craisins, raisins, chopped nuts, coconut, etc.)
1 teaspoon Vanilla Extract
(optional: 1 pinch of salt)

• Combine all ingredients, together, in large bowl and mix well.
• Chill in fridge for 10-15 mins OR, if you're in a hurry, skip this step.**
• Pinch enough batter to roll into a ball between your palms OR use a 1"-2" scoop (pictured) and place power balls on a large baking sheet lined with parchment or wax paper.
• Let chill until ready to serve OR until set enough to transfer into a lidded container to store in fridge until whenever you wanna pop a power ball into your mouth!

Play with your food!

2-on-Tuesday: Jeweled White Chocolate

Here's a super quick candy presentation to dazzle your guests. They don't need to know it only took you a few minutes in the microwave to create! Just smile and say, "I'm so glad you like it!" To be sure you'll have a couple of grumblers who'll argue White Chocolate is not chocolate, at all. They're correct. But, the real white chocolate lover doesn't give a flying fig! Enjoy!


Jeweled White Chocolate

1 or 2 bags of Hershey's Premiere White morsels
Dried Fruit (I used Apricots, Blueberries, Cherries and Craisins)
*optional: 1 tablespoon of Crisco
Reynold's Genuine Parchment non-stick (in the foil and plastic wrap aisle)

• Melt white chocolate chips (and Crisco) in a microwave-safe container in increments of 1 minute and stirring after each minute. Really watch those chips! As soon as they start to melt, just stir for the remaining chips to melt. You truly don't want to rush this and ruin the batch.
• I use a mixing bowl with a handle for ease of removal and stirring. And, the Crisco keeps the "chocolate" velvety and shiny.
• Pour onto a parchment lined cookie sheet, smooth out and, then, rap the cookie sheet on the counter top to release any hidden bubbles.
• Sprinkle the dried fruit mixture on top of the melted "chocolate." I chop the apricots into smaller bits.
• Allow to set. You can rush this part by placing the cookie sheet in the freezer until the "chocolate" sets.
• Break the "chocolate" into shards to be shared and store in an airtight container or tin lined with parchment.

Another way to enjoy this treat is to use any topping your family and friends will love, like mini M&Ms or crushed Oreos or nuts or crushed peppermint for Christmas! Be sure to check out Coffee Bean Crack, which basically uses the same techniques used in this recipe!

FITober 2014

I have known people who pine over their youth when turning 50. Not me! I decided before the half-century event to tackle...well, whatever needed tackling! It just happened that a couple of major fitness events happened in October, thus FITober!

In June, the hubby and I signed up for The Middle Half, the half marathon of Middle Tennessee, touted to be flat and fast for runners. We trained throughout the humid months of summer in the South when the air seemed as thick as lotion. When traveling, we even got in a few enjoyable runs in the dry, hot West.

Early on October 11th, my hubby and I joined over 3000 other runners, walkers and wheelchair athletes to claim 13.1 miles in support of local charities. The weather was cool with a heavy mist. Perfect for a slow shuffler-runner like me. I kicked-in to intervals after the first 5 miles.

My first goal was to finish before the time clock turned to 3 hours. My second goal? To stay ahead of the "sweeper" truck picking up the stragglers before the road opened to traffic. It was a great experience running with the pack that moved and talked and laughed, together.

Hubby finished at 2:34:41 and waited for me hollering as I crossed the finish line at 2:51:01! YES! Both goals tackled! It was the hardest thing I've ever done.

The group from Life Assembly
Church in Mt. Juliet, TN

Jani & hubby, Peter, met us at
finish line with balloons!

The following weekend I used some United Airlines miles to get myself up to Minneapolis to take part in the REFIT® Revolution Master Class and Instructor Training, "a positive movement inspired by faith and powered by community!"

Thanks to REFIT Founders,
Catherine & Angela!

REFIT® is a "revolu-tionary cardio dance program that engages the whole person -- body, mind and soul." During my (and hubby's) new, two year lifestyle of fitness and nutrition, I had been talking about having a fit body, a fit mind and a fit spirit, but had not known that was the strategic vision of REFIT®!  It was at the conclusion of the Master Class on Friday evening there was a difference in the atmosphere and I knew this to be a perfect fit for me!

What a great weekend with other fitness revolutionaries as we became the next batch of certified instructors!  I'm embarrassed to admit in my enthusiasm I proclaimed myself as the first Tennessee instructor. I, now, seriously doubt that claim. I'm a goof...but a fit goof!

I raise my goblet of green smoothie and toast to a great year to be 50...with silver strands in my hair... and a wonderful FITober, tackled!

2-on-Tuesday: Pesto Pasta with Asparagus

Let's say you have company coming OR host a girlfriend gathering OR your in-laws are in town. You want to serve something special to special people!

Below is a lovely offering posted by Chung-Ah on Pinterest ever so slightly edited to reflect my taste. She has a tasty website, too, using "simple, fresh ingredients, and transforming them into sophisticated and elegant meals for the everyday home cook."



Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

8 ozs medium-size Shell Pasta, cooked
1 lb Asparagus, prepared for cooking (click here for a quick 32 second video)
2 tablespoons Olive Oil
S&P, to taste
1/2 cup Basil Pesto (see recipe below)
1/3 cup Sun Dried Tomatoes, drained & julienned
1/3 cup Mozzarella, shredded
**optional: shrimp or chicken breast

• Asparagus can be roasted on the grill --which I did-- or in the oven. Drizzle with olive oil, salt & pepper. Toss to combine. Cook 8-12 minutes. Let cool before cutting into 1" pieces.

TIP: If using the grill, simply shape heavy foil into a cookie sheet pan. Place asparagus on foil pan on the hot grill. When asparagus is tender, but not crisp and turns bright green, slide the foil "sheet pan" onto a real cookie sheet and transfer to kitchen. If using the oven, preheat to 450 degrees. Line sheet pan with parchment paper or foil. Cook using the same instructions for the grilled version.

• If you want to add shrimp, drizzle with oil, salt & pepper and grill or oven-roast until pink (apprx 8-10 minutes) on a sheet pan similar to the asparagus. Be sure to remove tails before combining with pasta. If using chicken, plan to cook for 40 minutes or until inner temp registers 170 degrees on a meat thermometer. Then, dice or serve along with pasta.
• In a large bowl, combine cooked pasta, cooked asparagus, pesto, sun dried tomatoes and mozzarella (and shrimp or chicken, if using).
• Serve with an Italian bread!

Basil Pesto

3/4 to 1 cup Fresh Basil Leaves

2 cloves Garlic

3 tablespoons Pine Nuts

1/2 cup Grated Parmesan Cheese

S&P

1/3 cup Olive Oil

• Using a food processor, process all ingredients, at once, adding more olive oil, if needed. 

You're gonna receive rave reviews and an ovation after dinner! Smile and bow graciously! ;)

2-on-Tuesday: Lime and Cilantro Cauliflower

On #MeatlessMonday, Olena at ifoodreal.com had me at "lime and cilantro." 

Whether as a side or a vegetarian entree, this is a low calorie, high flavor dish and pairs well with homemade salsa and oven-baked tortilla chips!

Ditch the cheese and you've got a totally plant-based, vegan meal!




Lime & Cilantro Cauliflower

1 large cauliflower head, chopped into bite size pieces
2-3 Limes, zest & juice
4 (or more!) Garlic Cloves, crushed or coarse chopped
1/2 to 1 cup Cilantro, rough chopped or snipped with kitchen shears (save some for the garnish)
1 teaspoon Ground Cumin
1/4 teaspoon Salt
1/2 teaspoon freshly ground Black Pepper
1+ cup Colby Jack or Fiesta Blend Cheese, shredded
**optional: 1/2 to whole Avocado, diced
**optional: drizzle of olive oil

• Preheat oven to 425 degrees. In large bowl, toss cauliflower with lime zest and juice, garlic, cilantro, cumin, salt, pepper and olive oil, if using. 
• Let sit to marinate from 10 minutes to overnight.
• Transfer cauliflower into baking dish (no need to oil). I used a small casserole, 8x11, but a 9x11 would work just fine.
• The bits of marinate clinging to the bowl will be used, as additional fresh garnish.
• Bake 15 minutes. Remove from oven and top with the clingy bits of marinate and cheese.
• As cheese melts, top with additional cilantro ...and avocado.
• Serve immediately!

Mmmm! Go #playwithyourfood!

2-on-Tuesday: Roasted Pepper & Corn with Quinoa

I needed a quick vegetarian, Tex-Mex-tasting, protein-packed filling for a tortilla or topping for a salad or I was gonna blow my nutrition budget!

To truly get the roasted effect I was craving, there should be gas in the grill. I didn't have time...I WAS HAWNGRY! I turned the oven up to 400 degrees at a medium broil, placed the orange bell pepper in the little cast iron skillet and monitored the roasting while occasionally turning the pepper with tongs.

Attempting to achieve a fire-roasted effect on the corn didn't pan out, too well. Will try, again, when the grill is fired up! I used what I cooked, but should have gone with fresh corn. Live and learn!

What I wanted was Chuy's Creamy Jalapeno Dip. What I opted for was a very ripe avocado partly diced and partly smooshed with shredded sharp cheddar to serve as the "creamy" binder for the recipe with a very large jalapeño chopped small for that bite I like! With the lime zest and juice, my hubby never suspected avocado was even near his mouth! (Sneaky wife stands smiling while hubby enjoys his tortilla!)

Cilantro is the star with quinoa receiving the supporting

role! You'll probably want to double or triple the entire recipe if serving a family.

Roasted Pepper & Corn with Quinoa!

1 cup cooked Quinoa
1 cup Corn
1 orange or red Bell Pepper, roasted, skinned, seeded & diced
4 Green or Spring Onions, sliced (I'm not fond of raw onions)
1 - 15 oz can Black Beans, drained & rinsed (I used half of the can)
1 bunch Cilantro, chopped
1-2 large Jalapeños, chopped small
1-2 very ripe Avocados, partly diced & partly smooshed with
1/2 cup shredded Sharp Cheddar
Zest and juice from 1-2 Limes
1 teaspoon ground Cumin or Adobo
Salt, to taste
Tortillas or salad greens

• Combine all of the ingredients in a large bowl and mix well!
• If your quinoa is still warm, it will somewhat "melt" the very ripe avocado with shredded cheese!
• Remember, this is NOT an exact science, so add and subtract with what your mouth likes!
• Serve chilled over a bed of salad greens OR stuffed into a warm tortilla!

It curbed my hawnger in a nutritious way and there were left-overs for another meal! <cha-ching!>

#GoPlaywithYourFood

2-on-Tuesday: Corn Chowder

I can hardly wait for fresh summer veggies! Nothin' tastes like a homegrown tomato! The flavors are more intense. Heirlooms are available. And, I love supporting my local farmer! Once things start ripening, head down to your local Farmers Market --take cash-- and smell and taste your country-side!

At one time, I had an entire shelf in my freezer loaded down with gallon bags of Ripley Tomatoes from Ripley, Tennessee!

I pushed the season with this recipe from Forks Over Knives, but soups and chowders make me smile and so settled for frozen, fresh and canned to triple the recipe and serve this thick offering at our LifeNet Life Group at church. My hubby said he needed some extra spice. With the left-overs, I added a can of Rotel Tomatoes & Chilies!

Corn Chowder
(page 93, Forks Over Knives) **Below is the single recipe. I tripled it for my group!**

2  Onions, peeled & diced
2 Red Bell peppers, seeded and diced
3 ears of Corn, kernels removed (about 2 cups) Go for frozen or canned until fresh is available!
3 cloves Garlic, peeled and minced
2 large Russet Potatoes, diced (Rarely do I peel my taters.)
1 1/2 lbs Tomatoes (about 4-5 medium), diced (I went with the darkest Roma and slicing toms.)
6 cups Veggie Stock (available in the grocery store)
3/4 cup Fresh Basil, finely chopped
S&P, to taste
**optional: Rotel Tomatoes & Chilies

• In a large pot, sauté onions and peppers over medium heat for 10-15 minutes using either the dry sauté method or using a little plant-based oil.
• Add corn and garlic. Sauté 5 more minutes.
• Add potatoes, tomatoes and veggie stock. Bring mixture to a boil over high heat and reduce heat to medium and cook uncovered for 25-30 minutes or until potatoes are fork-tender.
• Pureé half of the soup --in batches-- in either a blender or a food processor (which I used) with a tight-fitting lid, covered with a towel.
• Return the pureéd soup to the pot with the remaining un-pureéd soup.
• Add basil and seasonings.
• Enjoy with great bread or crackers!

This is not an exact science. If you love the flavor of more onions or garlic, go for it! If you like your chowder soupier, thin it down with extra veggie stock or water OR blend less than half of the soup. Go play with your food and eat healthy!

2-on-Tuesday: Red Beans & Rice

(Yes, I know the rice is vibrant green. I dyed it during
the cooking process for St. Patrick's Day!)

Why would I ever order red beans and rice at a restaurant when it can be easily made at home for a great deal less? Well, I would never and nor should you.

Growing up in Louisiana, a pot of red beans is to the local as a pot of pinto beans is to...um... well, uh...to somebody else...elsewhere. My plant-based journey has me altering favorite recipes for healthier nutrition for my heart and waistline. When Terry and I met, he was a basic Tex-Mex and meat-and-potatoes Oklahoman. However, with some reservation his palate was introduced to Southern fare and Cajun cooking. And, he loved it!

Then, what do I do? I go change everything! Vegetarian this, vegan that. New words like soy, seitan, quinoa, nooch are added. What? No meat?!

Here's my slightly changed version using Tofurky Polish Kielbasa. My grocer did not carry the Tofurky Andouille Sausage, which I would have preferred.

Red Beans & Rice

1 (1 lb) bag of dried Red Kidney Beans, rinsed
1 large Onion, diced
2-3 cloves Garlic, minced
Salt, to taste
1 package Tofurky Polish Kielbasa links, sliced or diced (I chose
**optional: Green Bell Pepper, diced
**optional: Louisiana Hot Sauce
Rice

• Rinse and drain the beans and add to a large pot.
• Cover beans with water.
• At this point, you can either bring to boil, turn off heat and let set all day to overnight, pour off water, cover with fresh water and cook accordingly -OR- you can bring to boil and proceed to the next step.
• Once you start cooking the beans, add onions and garlic and salt. Don't over salt.
• You'll need to keep tabs on the water level making sure the beans don't run dry and scorch. I like to keep adding water so there is enough seasoned "pot liquor" my serving of beans can be soaked into some cornbread!
• When the beans have cooked for almost 2 hours or are tender, add the Tofurky Polish Kielbasa (or Andouille) and cook until heated through.
• Serve over a helping of cooked rice or cornbread!
• It's at this point you would add a dash or two of spice.

This offers we vegetarians or mostly-plant-based eaters a good helping of protein balanced out with carbs. 

2-on-Tuesday: Vegan Cashew Cream Cheese

-photo courtesy of Eating Rules-

From the fall and through the holidays, I enjoyed enough Creamy Candied Jalapeño Spread to clog my arteries really tight. 

Wouldn't you know it! I received a post from a foodie blog I follow, Eating Rules, for a creamy, no animal protein, version of cream cheese. I was skeptical, but my attention was nabbed. I gave it a try and liked it!

Vegan Cashew Cream Cheese
by Sabrina Modelle of The Tomato Tart

2 cups (16 oz) Raw Cashews (This is different from the typical roasted & salted ones you snack on)
4 cups filtered Water + 1/2 cup more for blending
Juice of 1 Lemon
1 tablespoon White Wine Vinegar
1 1/2 teaspoons Nooch (Nutritional Yeast)
1 teaspoon fine grain Sea Salt

• Soak raw cashews from four hours to overnight in filtered water
• Drain all water and blend with 1/2 cup filtered water, lemon juice, white wine vinegar, nooch and half of the salt until smooth. This will take at least 10 minutes in a food processor. Process until you have the consistency you prefer.
• You may need to add more water if your "cream cheese" is a bit too thick - for example, if it looks more like cashew butter than cream cheese. Be careful not to add too much.
• Taste-test for more salt, if needed, and blend to finish. You can add more, but you cannot take away.

Notes:

1. Remember the wangy flavor of dairy cream cheese? That's what you're going for. I was out of regular vinegar, but used Apple Cider Vinegar, instead. It took more to get the wang.
2. Filtered water? I used the water filtered through my Brita, because I live in a 100+ year old house with old pipes. But, filtered water isn't a must.
3. Once processed, I let it set-up overnight.

This is good! I enjoyed the nuttyness which still came through, probably due to me using a different vinegar. Those allergic to tree nuts would def need a warning label! I plan to use it in various cooking recipes in the future to see if it plays well with other foods. 

2-on-Tuesday: White Bean Chili with Jalapeno and Lime

OH MY STARS!

My taste buds want to sing whenever Tex-Mex flavors embrace one another for that oh so wonderful combination! In this Forks Over Knives recipe, fresh limes and jalapeños are the dancing partners adding brightness to this vegan chili!

Wait...I see. You're a little scared of jalapeños. Don't be. Remove the membrane and seeds to cool off the heat, but jazzing the chili with great flavor! 

White Bean Chili with Jalapeño and Lime
(The Forks Over Knives Cookbook, page 130)

1 large Yellow Onion, peeled and diced
1 large Bell Pepper, seeded and diced (I had an orange pepper on-hand.)
3 Jalapeño Peppers, membrane and seeds removed and chopped finely
6 Garlic cloves, peeled and minced
2 tablespoons Ground Cumin
1 (28 oz) can Petite Diced Tomatoes (Do not drain)
2 (15 oz) cans Navy Beans, drained and rinsed
3 cups Vegetable Broth
Zest & Juice of 2-3 Limes 
1 cup Cilantro, chopped (I love this stuff and add double!)
Salt, to taste
**optional: Plain Greek yogurt & shredded cheddar cheese as toppings

• Sauté onion, bell and jalapeño peppers in large pot over medium heat for 7 minutes.
  
  If you have time, use the dry sauté method to reduce fat by using only a couple of tablespoons of water to keep the veggies from sticking. If you're in a hurry, use less than 1 tablespoon of olive or coconut oil to sauté the veggies.
• Add garlic and cumin and cook for 2-3 more minutes.
• Add the tomatoes, rinsed beans and veggie broth and bring to boil over hight heat.
• Reduce heat to medium and cook, covered, for 25 minutes.
• Add lime zest and juice and cilantro!

Need a little more kick? Add another jalapeño or a couple of splashes of habañero sauce! Now, we're talking!