Simple Strawberry Basil Jam

After my awesome success with the Blueberry Lavender Jam I made a few weeks ago, I decided to take matters into my own paws and try another jam. One of my favorite flavors of jam is strawberry basil, but I have a hard time finding it anymore, so I made an attempt on my own. This is another jam that I don't can properly, so you only have a couple weeks to eat it. I never learned to can, though I'm thinking it might be a handy skill to learn sometime. Alas, now is not that time.

You're probably thinking that strawberry and basil seem odd together, and I agree. However, they taste wonderful. Take my word for it...or not. Whatever floats your boats, amigos. I'm not here to tell you what to do. Wait! Yes, I am! Do as I say. Make the yummy jam. Use fresh sweet strawberries and fresh sweet basil for the, uh, freshest jam. And by fresh, I mean cool. Like the Fresh Prince. Don't pretend you don't know what I'm talking about. You know you watch it on re-runs.

Makes 1 half-pint jar.

Ingredients:

• 1 slightly heaped pint of strawberries, leaves/stems removed, chopped
• 3 TB agave syrup
• 1 heaped TB basil, minced
• pinch salt

Method:

1. Put all the ingredients in a small pot over medium-high heat. Bring to a hard boil, stirring often. Let boil about 5 minutes.

2. Then turn heat to medium-low and low boil for about 25 minutes, or until the top keeps getting a skin. Sounds gross, but you'll know it when you see it. Be sure to stir it occasionally. Carefully taste the jam and add more agave (or sugar) or basil as to meet your tastes.

3. Very carefully pour or scoop the jam into your jar. Let sit until it cools to room temperature then add the lid and refrigerate. 

Enjoy on toast, biscuits, or straight from the jar. You know you want it.

Sweet and Spicy Baked Tempeh

I totally crave tempeh like carnivores crave burgers, or whatever other critters they eat. No, really, I do. I could eat it pretty much every single day. Totally not even joking. I have a freezer full of it. Don't believe me?

There's at least 15 blocks in there along with a few in the fridge, too. I don't mess around when it comes to tempeh.

Anyway, I've been feeling uninspired in the kitchen lately, so I've been making repeats. Tempeh tacos have been eaten at least once a week for the past few months. I've made dozens of chickpea sandwiches and baked falafels. And, as much as I love them, I needed to try making something new. Something spicy. And something that I would realize I couldn't live without. This dish did precisely that. It turned out pleasantly spicy with a tiny hint of sweetness and I just can't imagine life without it now that I've had it. To add to my tempeh's awesomeness, it's simple in flavor, insanely easy to make, and doesn't use expensive ingredients that you can't find at a normal grocery store. What's not to love?

It makes enough for 2 very hungry adults when served over brown rice.

Ingredients:

• 1 package tempeh, sliced into 1/3 to 1/2 inch thick slices
• 3 cloves garlic, minced
• 1/2 tsp rice vinegar
• 3 1/2 TB Thai garlic chili sauce (I used Taste of Thai brand from the Asian aisle at the market)
• 2 TB soy sauce
• 1 1/4 tsp sesame oil (also from the Asian aisle)
• 1/2 to 2/3 tsp brown sugar to your tastes
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp red pepper flakes
• 1/2 tsp sriracha or hot sauce if you feel the urge

Method:

1. Preheat oven to 375 degrees F. Slice the tempeh and carefully poke a couple times with a fork on each side, like this:

2. In a small bowl, whisk together all of the ingredients except the tempeh. Taste the marinade as you are making it and adjust as necessary.
3. Lay the tempeh out in 2 small baking dishes, or one larger one. Pour the marinade over the tempeh slices, and use a sauce brush to cover it fully. Wait a couple minutes, then gently flip the slices. Use the excess sauce in the baking dishes to brush the other side of the tempeh. 

4. Put the dishes in the oven, uncovered for 9 minutes. Then flip and cook another 9 minutes. Done! Serve it up over some brown basmati rice. Heaven.

You need this. Now. You can thank me later.

Red Lentil Dal with Chickpeas

Red Lentils, anyone? Yes, please!
I was perusing my farmer's market a few days ago when I stumbled upon a rad little booth that was chock-full of dried legumes. You know how I love my legumes! I simply cannot resist. Alright, so I found red lentils at the booth. Now what? Google to the rescue. Make a dal.

I've never eaten dal, but the suggestions I found said it was a curry. Dudes, I can do curries. So, here is my version. Pardon me if it isn't authentic or whatever. It is, however, fucking yummy over some brown basmati rice. The only thing that would have made it better is some naan or some pitas. It would be lovely served sammich style.

Instead of using oil to sautee the veg, I decided to use veggie broth, which is a trick I learned in the Get Healthy Go Vegan Cookbook by Neal Barnard. It saves on fat and calories, and it tastes yummy.Give it a shot sometime.

Anywhooo, it makes 4 dinner size servings when combined with rice.

Ingredients:

• 3 small roma tomatoes, chopped (with the guts)
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 2 1/3 cups veggie broth
• 1 cup cooked chickpeas
• 1 very large carrot (or 2 medium carrots) sliced thinly
• 2 TB tomato paste
• 1 heaped tsp turmeric
• 2 tsp ginger powder
• 1 1/4 tsp cumin
• 2/3 cup dried red lentils
• 1/2 tsp smoked paprika
• 1/4 tsp paprika
• 2 tsp coriander
• pinch cardamom
• 1 tsp muchi curry powder (mine is super potent, so you may need to add more)
• salt and pepper
• pinch cayenne or chili powder

Method:

1. Put a medium size pot over a medium heat burner. Add the 1/3 cup of broth, the onions, carrots and garlic. Stir occasionally to keep anything from sticking to the bottom of the pot. Cook until the onions are translucent. I put a lid on mine to cook a little faster. It took about 5 minutes.
2. Now mix in the turmeric, ginger, paprikas, coriander, cardamom, chili powder, salt and pepper.
3. Bring the burner up to medium-high. Add the rest of the broth, the tomatoes, lentils, chickpeas, tomato paste and mix well. Bring to a boil for about 4 minutes.
4. Then put a lid on the pot and lower heat to medium-low. Simmer about 15 minutes, stirring occasionally. Now remove the lid and let thicken up for about 7 minutes, or until the dal is thick to your liking. 
5. Mix in the curry powder (adding it too early can sometimes turn the curry powder bitter). Let sit out for 5 minutes or so. Then serve it up over some rice or quinoa. Mmmmm.

Meg's First Time...Making Salsa, That Is

I've always loved salsa (I can eat it by the gallon), and I decided that since I suddenly have a shitload of Romas from my garden, I'd give it a shot. It was my first time, so I was a little nervous. Dudes, it was insanely easy. I still like jarred salsa to put into my recipes, but for a dip, I'm going to stick with homemade. This salsa goes spectacularly well with my super rad Spicy Vegan Queso Dip on some tortilla chips...or pita chips. I tried both. I couldn't resist. Give me a break. I love my chips. Don't even pretend like you don't!

You can eat your salsa right away, if you want. I let my fresh salsa sit for about 2 hours on my counter while I went out and played putt-putt golf. I lost, if you happened to be wondering. I have madd kitchen skillz, but zero sports skills. It's cool, though. I think the time away let the salsa marinate and get even more flavorful. But, do whatever you want. It's your salsa.

Makes a couple cups. Serves 2.
Ingredients:

• 1-2 tsp fresh lime juice
• 1 cup cooked and cooled black beans
• 5 roma tomatoes, chopped small. I hate the squishy insides, so I scooped mine out.
• 1/4 cup slightly heaped diced onion, I used red, though you can't tell it.
• 1 small jalapeno, minced. Seeding it if you want, I didn't.
• 1 large clove garlic, minced
• 1/2 of a large green pepper, diced
• 1/2 tsp cumin
• Dash of chili powder
• salt to your tastes

Method: (is this necessary?)

1. Mix all the ingredients together. Taste and adjust to your liking. You can eat it right away or let it marinate for a bit. Either way, it's crazy yummy.

Guest Post - Geanna's Perfect Summer Green Smoothie!

I'm a big fan of using fresh, local, and seasonal veggies and fruits in my diet. Thus, I'm often looking for new and creative ways to try out the items I see at my local farmers' market.

Eating seasonally and locally is one of the easiest ways to eat a gluten-free and vegan diet. Not only is it great for the local economy and community, it's also good for your health and often cheaper, too.  

Plus, nothing beats something that was picked or harvested ripe this morning and sold to you this afternoon.

These pictures show one of my favorite summertime creations: the Perfect Green Smoothie. It's vegan, gluten-free, raw, soy-free, and just plain old delicious.

Kale is a very important step in the process...otherwise it can't be called a green smoothie!

I recently discovered how adding [melted] cocoa butter and unsweetened chocolate can really make the smoothie pop.

And, of course, serving it in a cute container is key. 

Perfect Green Smoothie
Serves 1

Ingredients:
1/2 apple, cubed
~10 fresh strawberries, or less if they are really big (de-stemmed)
1/2 orange, cut up
1/2 banana, cut into one-inch slices (I used one I had frozen, but fresh will work as well)
 4 leaves of kale, de-stemmed and ripped in thirds
1 T. cocoa butter with 1 oz. unsweetened cocoa, melted together in a double broiler

Prepare:

1. Add the apple, strawberries, orange and banana to a food processor and process until smooth. 
2. Add the kale, a few pieces at a time, and process until mixed. 
3. Finally, add in the cocoa and mix some more. Pour into a cute container and enjoy immediately.

Optional add-ins: fresh blueberries, almond milk, cashew cream, and spinach.