Celebrations & Butternut Squash + Rosemary Pizza.

Last weekend, I went to a glorious fae-like bachelorette party entitled, Celebrating the Single-
hood of Lady T. We sat at candlelit tables and the honorary Lady wore a handcrafted, gifted crown
of roses. There wasn't a single phallic symbol in sight! An elixir of pomegranate juice + champagne 

with a slice of lime {1:3 ratio} was my concoction of choice. Vodka also mixed well 

with the pom juice. We dined on homemade pizzas and a mixed greens salad.

The vegan pizza was butternut squash with rosemary and drizzled with honey. Yes, I'm 

a vegan who eats raw, local honey. Honey is medicine. Especially 

to those who are plagued by allergies.

The pizza was so good that I had to make a stab at it at home.  The guests were all a delight and the risqué Q&A game was terribly fun. The cupcakes were adorned with Runes 

and each person was given the corresponding knowledge sheet. 

Below is a video of the pizza but not of the procedure.

p.s. I selected the lightning bolt looking Rune called Sowillo. It is a Rune of guidance, 

goal setting and success. It was just the Rune I needed.
If you feel compelled, read more of the meanings of the Rune here:
http://runesecrets.com/rune-meanings/sowilo

“The guide leads you to the doorway, then waits for your return.” 

Apple and Swiss Chard Salad

Apple season is in full swing now which means that it is pretty easy to find neglected fruit trees ripe for the picking. Why buy apples in the store when you can forage for free? You'll want to ask your neighbor first, of course but they'll most likely be game. It's better than having them rot all over their sea of grass.  So I stalked the neighbor's tree and now it's time to make applesauce. Instead of sharing my applesauce recipe, I'm going to write about my latest favorite lunch option. More on that later. 

While listening to Jo Robinson on Splendid Table, I recently learned that not all apples are created equal. Over thousands of years, humans have bred many nutrients out of the plants we eat therefore, some plant species have more phytonutrients than others. I will let Jo Robinson, author of Eating on the Wild Side, explain what phytonutrients are and why they are so important to our health.

"Phytonutrients are basically a plant compound -- all plants produce them to protect themselves against their enemies. They can't run and hide, so they make these chemicals that will ward off insects and browsers and protect them from ultraviolet (UV) light. If we eat them, then we absorb those particles, phytonutrients, and they protect us from our enemies, which happen to be cancer, cardiovascular disease, Alzheimer’s, diabetes and obesity. Their protection becomes our protection."  

The entire podcast can be read or listened to at, Splendid Table (click).

Jo Robinson also shared that some of the more nutritious apples are Granny Smiths, Fugis, Braeburns and Galas. 

Back to my favorite lunch. 

Having a CSA (Community Supported Agriculture) means I get  lots of produce and I don't always know what to do with it or how to reinvent it. Being that it is my fourth year (woot!)  at it, it's been more about new food creations. Let's be honest here, I am responsible for about 25% (some would argue less) of the cooking in this vegan household but when I do cook, I make it count! Stir fry everyday? Not when I'm at the (kitchen) helm.  

My favorite lunch recipe comes from the blog, Fat Free Vegan (click).

Rainbow Chard and Apples

1 bunch rainbow chard

1- 2 apples, chopped

1/4 cup raisins

1 small onion, chopped

1 tablespoon Bragg's apple cider vinegar 

1 tablespoon soy sauce

sea salt and freshly ground black pepper to taste

almonds, optional.

extra virgin olive oil

cast iron skillet or wok

First, place raisins in a bowl with just enough water to cover them and set aside for 10 minutes. 

Okay, so this next part is sorta like stir fry.

Cut the stems off of the chard. Trim and discard the bottoms of the stems if they’re dry, and chop the stems into 1/4-inch slices. Set the sliced stems aside. Cut the leaves in half lengthwise and then slice into 1/2-inch strips. Keep the sliced leaves separate from the stems.

Heat your skillet. Add the onions and cook, stirring, until they begin to brown. (If necessary, add water a tablespoon at a time to prevent sticking.) Add the chard stems and apples and cook for another 2 minutes.

Drain the raisins, reserving the water. Add the raisins and the chard leaves to the pan and stir well. Add 1 tablespoon of the raisin water to the pan and cover tightly. Stirring every minute or two, cook until the chard is tender, about 6 minutes. Remove the lid and cook briefly to boil off any excess moisture. Remove from the heat, stir in the soy sauce and apple cider vinegar, and add salt and pepper to taste. Serve hot.

Serves 2-4 people.

Excellent with a grilled avocado + tomato sandwich! 

Pickle Power

There's been a lot of talk on the art of pickles in the blogosphere lately, I'm looking at you, Iowa City!  Well, Vegan Goodness has it's own pickle adventure to share. I grew up on homemade pickles. The walls of my childhood home never contained store bought pickles and I have always wanted to pick up that torch in my own abode. Canning, though, is a process I have yet to master or attempt, but I now know how to make spicy refrigerator pickles! If you're like me and are intimidated by the canning process, try this refrigerator pickle recipe I adapted from here:  http://allrecipes.com/recipe/spicy-refrigerator-dill-pickles/

First, go to the Iowa City Farmer's Market because it kicks ass and buy yourself some cukes and you might as well buy yourself some garlic cloves while you're at it since you'll need that, too.  

I used an old honey jar and a glass cannister with a metal wire clamp. The honey jar style would make a nice gift although I ate all of mine  before I had a chance to share. 

Then follow this fairly simple recipe:

12  3 to 4 inch cucumbers*, quartered lengthwise

2 cups water

1 3/4 cups white vinegar

1 1/2 cups chopped fresh dill weed 

2-3 tablespoons  white sugar

8 cloves garlic, chopped

1 1/2 tablespoons coarse salt

1 tablespoon pickling spice

1 1/2 teaspoons dill seed

1/2 teaspoons red pepper flakes

4 sprigs fresh dill weed

*I didn't specifically use pickling cucumbers but you certainly can.

Directions

Combine the cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes into a large bowl. Stir and let stand at room temperature for 2 hours, until the sugar and salt dissolve.  

Remove the cucumbers and place them in the sanitized jars. You will need two or three, depending on the size of the jars. I ran mine under extremely hot water after thoroughly washing them. If you have a dishwasher, use the sanitize option for best results. 

Ladle the liquid from the bowl to cover. Place a sprig of fresh dill into each jar and tighten the lids. Refrigerate for 10 days before eating.  Use within 1 month.

I bought all of my ingredients at either the farmer's market or the New Pioneer Food Coop. Buying the spices in bulk is great because you can buy the exact amount you need and not have a surplus of random ingredients left over. 

Organic Cuke & Zuke etc.. Stand

Product Review: Organic Sunshine Burgers! "You'll taste the sunshine in each burger!"

Every vegan needs to know about these burgers. They are the best tasting ever! There are three flavors, at least, that's how many the New Pioneer Co-op sell. New Pi carries the south west, falafel, and herb & sage varieties. According to the official Sunshine Burgers {clickable} website, there are 6 flavor options available. Not only do they taste great, they are also incredibly 

nutritious. Next time you're invited to a grilling party, do yourself a favor and take these! 

You will not be disappointed. The patties do have a tendency to crumble so be extra gentle when flipping them.

The Sunshine Philosophy {taken from the website}: 

"Sunshine Burgers offer a nutritious alternative for anyone seeking a healthful, flavorful diet. Made from simple, wholesome organically grown ingredients including sunflower seeds and brown rice, all flavors of Sunshine Burgers are free of gluten, wheat, soy, corn, oats, dairy, eggs, tree nuts and peanuts. Sunshine Burgers are produced without the use of toxic, synthetic pesticides or fertilizers, 

and all our products are Non-GMO Project Verified. In fact, Sunshine Burger was the 

first Veggie Burger to become Non-GMO Project Verified."

"Sunshine Burgers are healthy for you and the planet! You’ll taste the sunshine in each burger!"

That's the true true. 

We heart desserts! Especially when they're healthy.

A healthy dessert? I must be joking, but I'm not! These cookies are super simple, flourless, sugarless and guilt-free. Check out the original recipe over at the burlap bag blog. 

Two ingredient cookies with extras.

All you need is:

2 ripe bananas

1 C quick oats

optional: chocolate chips, raisins, nuts,

coconut flakes, etc.
Mash ingredients together.

Bake at 350 for 15 minutes. 

Makes about 17 cookies.

My cookies pictured have coconut flakes, raisins and cinnamon as extras. They make a tasty, soft, chewy cookie that are good for you, too.  You'll definitely taste the banana so banana-haters (do they exist?) BEWARE! Seriously. good. food.

Up next: ice cream made from bananas!?

THERESA