Voila! Magic Kale Chips...

I call these Magic Kale Chips because they disappear like, you guessed it,  magic!  Make a batch and see for yourself...but don't say I didn't warn ya! :)

*the fine print: These come out beautifully if you use a dehydrator. I haven't tried them in the oven and don't know if you would get the same crispy, flavorful results.

Ingredients:
1-2 bunches organic kale
the juice of 1-2 whole organic lemons
1 organic red bell pepper, chopped fine
1/2 cup raw cashews, soaked in water for at least 30-60 minutes (you can also use pine nuts or macadamia nuts)
dash of cayenne pepper, red chili flake or simply black pepper, to taste
Celtic sea salt to taste
1-2 Tablespoons of nutritional yeast


Directions:
Wash kale well, then run a sharp knife in line with the stem of the kale, cutting off the leaves. (You can use the kale stems in vegetable juice or green smoothies).Break the kale into smaller pieces or leave them whole, and place them into a large mixing bowl.

In a blender or food processor, blend cashews, lemon juice, chopped red bell pepper, chili flake/pepper, sea salt, and nutritional yeast. You may need to add more lemon juice and/or more water to get this to mix easily. Blend well! You want the resulting mixture to be the texture of a creamy alfredo sauce.

Pour the saucy mixture into the bowl of kale, and massage into the kale by hand until all pieces are well coated.

Spread the kale evenly onto dehydrator trays, preferably lined with teflex sheets. If you don't have teflex sheets, your chips will still turn out fine...you'll just have a bit of a mess to clean up after as the sauce will drip through the mesh dehydrator sheets. No worries...they taste so good, it will still be worth it!

Dehydrate at about 110 degrees in dehydrator for  4-6 hours or until completely dry and crunchy. Store in an airtight bag (or eat the entire batch as soon as it comes out). My batches rarely make it into storage - LOL!

Enjoy the magic!

I'm baaaaaaaack!

Hopefully, without any poltergeists involved!

I am back to blogging about my favorite recipes & other foodie finds. Only this time in addition to everything being about vegan food, my posts will also be gluten-free & soy-free due to some allergies that were discovered in myself & my children.

I have spent quite a few months figuring out this new way of eating and am excited and ready to start blogging again! I always thought going vegan from vegetarian was quite easy...that's because I wanted to do it (for the animals). I honestly never felt limited as a vegan, I actually felt a sense of abundance.When I was told, however, that I needed to avoid all gluten & soy, it was a different story. I actually went through a period of feeling quite irritated that I couldn't eat tofu, tempeh or miso or "regular" bread, pasta & vegan baked goods. I even relapsed a few times, wanting to believe that my system would handle these foods better this time. But my body showed the same uncomfortable reactions. Finally, I tried to gain a new perspective. I knew it was just a matter of discovering what my new alternatives were. I also knew it was for my own good health and after I removed these items for just a few weeks, I felt so much better and realized it was well worth it!

Now that I've been at this new & improved (for me) way of eating for a while, I have discovered many new favorites and  should have plenty to blog about after such a long absence.

The new name of my blog is "Joie de Vegan" and I hope you feel the joy as much as I do!

Meet Your New Favorite Dessert for Spring: Strawberry Rhubarb Tart!

Better than chocolate. I kid you not. And if you knew how much I love chocolate, you would realize just what an incredible compliment that is!

I took a PCC Cooks class over at Bastyr University taught by Tiffany Pollard a few weeks ago and loved each recipe she guided us through. This dessert really took the cake though. And that's saying a lot considering it's a tart. Sorry...bad humor...it's late & I really should be sleeping.

So, on with the recipe for this light & refreshing dessert, the perfect balance of sweet & tart, infused with fresh thyme!

Strawberry Rhubarb Tart
Serves 8
Prep time: 10 mins.
Cook time: 10 mins.
Chill Time 1 hour

Nut Crust (make this first)
2 1/4 cups almond or hazlenut meal
9 pitted fresh dates
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon cinnamon

Put all ingredients into a food processor. Process until well combined. Pour into greased standard tart dish.

Press the mixture into the dish evenly; make sure to push it up onto the sides. It's best to chill the crust for 20-30  minutes before adding the filling.


The Filling
4 cups fresh strawberries, cut into bite sized pieces
2 cups chopped rhubarb
1/2 cup maple syrup
Juice from 1 lemon
4 1/2 tablespoons of agar agar (this is used in place of gelatin, contains no animal by-products, and I like how it sets so much better. You can usually find it in a health food store or Asian market)
1 1/2  tablespoons FRESH thyme
Pinch of sea salt
tiny splash of almond extract

Put all ingredients into a medium saucepan and bring up to a simmer, while stirring, to combine. Simmer for 8 to 10 minutes, until rhubarb is soft.

Pour into chilled nut crust and let chill for at least 1 hour before serving.

You can place a few sprigs of fresh thyme on for  garnish to make it extra pretty, but my family usually eats it before I can do this.

Yours in JOY and HEALTH of gluten-free, soy-free, vegan eating! (whew! that's a mouthful!)
Tami

Was my blog title prophetic or what?!... or...Help Me Rename My Blog (a Contest!)

Tami Transcends Tofu. I came up with this name because I was trying to say that in my vegan food blog, I would transcend what people might think of when they hear the term  "vegan" food. Sometimes vegan is synonymous with tofu - an image of bland, boring, tasteless tofu.  Of course, I don't think that about tofu. I know how to make it yummy! And I didn't mean I'd never share a recipe without tofu, just that I would transcend any preconceived  ideas about vegan food. But the funny and prophetic part is that now my blog will be soy-free, which means, tofu-free. And also gluten free! After months of going on & off elimination diets & having allergy tests done, I have discovered I need to avoid gluten and soy. I am feeling so much better and I have once again expanded my world, rather than limited it. So, as you can see I am going to be engaging in some serious transcending in the recipe department!!

This lil' piggy and I love our greens!

Now that you know this, I need your opinion...do you think I should change the name of my blog to reflect the fact that everything I eat will now be soy-free, gluten-free & vegan  (!!!) or do you think I should keep it the same? I think a new name might be nice...If anyone can come up with one that I choose to use I will mail you my Tofu Cookery cookbook as a prize!

So, get those creative juices flowing and leave me your blog name ideas in the comment box!

Dreena Burton's Sweet Potato Lentil Chili

This recipe is from my favorite cookbook, Eat, Drink & Be Vegan by Dreena Burton. This is the one cookbook I own (and I own a lot of cookbooks!) where everything I've made from it has turned out  super yummy and always gets compliments from my husband & kids. It is the cookbook I always recommend to people when they are looking for a "really good, but easy" vegan cookbook.

This recipe is surely a family favorite and perfect for nights when you are craving warm, satisfying, comfort food.  The red lentils add a thickness to the chili and the sweet potato adds a  sweet contrast to the spices. It is best served by the bowl with Dreena's recommendation of a BIG dollop of guacamole...your tastes buds will go crazy (in a good way)!

Sweet Potato Lentil Chili  from Eat, Drink & Be Vegan by Dreena Burton
makes 5-6 servings, vegan & wheat free

1 tablespoon coconut oil
1 3/4 cups diced onions
1 cup diced celery
2 1/2 cups peeled & cubed sweet potatoes
3 large minced garlic cloves
1 teaspoon sea salt
freshly ground black pepper to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cumin
1/4 teaspoon crushed red pepper flakes - or to taste
1 1/4 cups dry red lentils, rinsed
2 1/2 cups water
1 28 oz can cushed tomatoes, pureed in blender, or with hand bender
1 14 oz can kidney beans
1 bay leaf
3 tablespoons freshly squeezed lime juice
lime wedges (for garish)
guacamole for topping

In a large pot (I love using my Le Creuset Dutch Oven for this) on medium heat, add oil, onions, celery, sweet potatoes, salt, pepper, chili powder, paprika, nutmeg, cumin, cinnamon, and red pepper flakes. Add about 3 tablespoons water.  Stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add rinsed lentils, water, tomatoes, beans, and bay leaf. Stir once more and increase heat until chili is bubbling. Reduce heat to low, cover and simmer for 25 minutes or longer, until sweet potatoes are softened, stirring occasionally. Stir in lime juice, season to taste with salt or pepper if needed. Serve with a dollop of guacamole and lime wedges and generously squeeze on the lime juice.

If you try this recipe and love it, be sure to check out Dreena's blog. She is always creating something new and exciting, plus she is one awesome mom of three young ones and a heck of a nice person. I think she just might be my hero. :-)

Yours in the JOY of vegan eating,

Tami

(Happy) Split Pea Soup!

This gluten-free, soy free recipe is from Colleen Patrick Goudreau's Boook called The Vegan Table (Which I highly recommend. btw). The addition of 'liquid smoke'  (located near the bbq sauce in your grocery store) gives the soup a nice salty & smokey flavor that is completely compassionate since it takes the place of ham. That's right, no cute lil' piggies were harmed for this great tasting soup! Colleen's recipe has become a family favorite here, especially on those wet & cold days of Spring that don't feel so springy!

Split Pea Soup
Makes 4-6 servings

2 cups green split peas
6 to 7 cups vegetable stock ( I use Rapunzel cubes dissolved in water)
1 medium size yellow onion, diced
2 yukon gold potatoes, peeled & diced
2 or 3 garlic gloves, diced
2 carrots diced
1 tsp. marjoram
1 tsp. dried basil
1/2 tsp. dried parsley
1/4 tsp. ground mustard
1/4 tsp. black pepper
1/2 tsp. liquid smoke (optional)
salt & pepper to taste

Rinse split peas of any residue or small stones. Place all ingredients except salt and pepper in a soup pot, and bring to a simmer. Cover loosly and cook until peas are tender, 1 hour or longer. Check occasionally to make sure the water has not completely evaporated. Heat should be medium-low.

You'll know the soup is done when the peas have broken down and they are mushy. Add salt and pepper to taste and serve while hot.

If you like a creamier soup, you could puree it in a blender or food processor. Colleen says this soup can also be cooked in a slow cooker by combining all ingredients and cooking on low for 6 to 8 hours. I haven't tried that yet, but plan to. Who doesn't love the ease of the slow cooker?!

Yours in the JOY and Health of vegan, gluten-free eating,

Tami

Getting My Baking Groove on with GF Vegan Dark Chocolate Muffins

Yay! I am so excited! This is the first time I have baked from scratch since going GF. I used the Flying Apron book once again. It has become my recipe bible and has not let me down so far. I adapted the recipe a bit using Bob's Red Mill Gluten-Free All Purpose Baking Flour because I did not have garbanzo bean flour on hand...although it is one of the flours in the all-purpose mix I used. The results were yummy - deep, dark, moist, fluffy, chocolately! My husband loves 'em, all 3 kids love 'em and I love 'em. I think you will too!

Dark Chocolate Muffins
gluten-free, vegan, makes 18
recipe adapted from Flying Apron's Gluten-Free & Vegan Baking Book

2 1/2 cups sifted Bob's Red Mill GF All Purpose Flour
1 1/3 sifted cocoa powder
1 1/2 teaspoons salt
1 tablespoon baking soda
1 cup canola oil
2 cups water
2 cups maple syrup

Preheat oven to 375 degrees.

Combine sifted gluten free all purpose flour, sifted cocoa powder, salt, and  baking soda in a large bowl. Whisk in canola oil, water, and maple syrup until smooth.

Working quickly to get the most out of the baking soda, divide the batter evenly among 18 lined muffin tins.

Bake until tops are firm to the touch and a toothpick inserted into the muffin comes out clean, about 25 minutes.

Yours in the JOY of vegan, gluten-free eating,

Tami

A Vegan Reuban That Would Make Your Bubbie Happy

The posting of this recipe is loooong overdue. I made this sandwich back in Decemeber of 2009 and meant to post it much sooner, especially for a dear friend who had inquired about it. Sorry, Wendy (if you are reading this!). It is a really yummy vegan version of a reuban sandwich. I think I must have consumed about 7 of them over the month of December after my January issue of Veg News arrived in the mail with the recipe. Now that I am eating gluten free as well as vegan I guess I would just need to find a decent bread to put around all this yumminess. If anyone has any suggestions for  a hearty, "rye-like" gluten free bread, I would love to know about it - thanks!

Grilled Tempeh Reuban Sandwiches
by Allison Rivers Samson, owner of http://www.alisonsgourmet.com/

3 tablesoons sunflower oil, divided
8 ounces tempeh, sliced into 8 large 1/8 inch thick sheets
1 large yellow onion, sliced
1 teaspoon garlic, minced
2 bay leaves
1 1/2 teaspoons paprika
3/4 teaspoon caraway seeds
3/4 teaspoon dried dill
1 teaspoon salt
2 tablespoons apple cider vinegar
1 tablespoon tamari
1/4 teaspoon black pepper
3/4 cup water
8 slices rye bread
2 tablespoons non-hydrogenated margarine
Homemade Thousand Island Dressing (1/3 cup vegan mayo, 2 tbls ketchup, 3 tbls chopped dill pickles combined together) )
1 cup sauerkraut, drained
2 avocados, mashed

Brown tempeh in 2 tablespoons of sunflower oil over medium heat in a saute pan. Remove the tempeh from pan & set aside.

Add remaining oil and onions to same pan, stirring & browning for 5 minutes. Return tempeh to pan and stir in the garlic, bay leaves, paprika, craway seeds, dill, salt, vinegar, tamari, and black pepper. Add water and simmer for 30 minutes or until you see that the water has evaporated and the tempeh is coated with a glaze. Remove the bay leaves.

Next prepare the rye bread by heating a large skillet over medium-high heat. Spread two slices of bread with margarine. Grill for 3 minutes, until browned on one side only. Repeat for all remaing slices of bread and set aside.

Layer the homemade Thousand Island Dressing, sauerkraut, 2 slices of glazed tempeh, onions, and avocado between the ungrilled sides of two pieces of toasted bread. To get as close to the real deal, you can repeat with remaining ingredients for a thicker sandwich (I only did one layer in the photo above).

These are so yummy - I dare you not to repeat the recipe the next day...and a few days after that...and so on! And don't forget, if you know of a good gluten free "rye" substitute, let me know! :)

Yours in the JOY of vegan eating,

Tami