homemade gingerale (quicker version)

combine 1/2 cup of freshly grated ginger, 1 cup of sugar and 4 cups of water in a saucepan.

bring to a boil, then reduce and simmer for 9 minutes.

cool and strain.

to serve, add about a 1/3 cup of the chilled ginger syrup to a chilled glass. top with seltzer water and garnish with lime.

refrigerate leftover syrup for later (the flavor intensifies)

basic sauteed kale

heat:
1 Tbs canola oil
in a dutch oven over medium heat

add:
1-1 1/2 lbs kale, ribs removed, coarsely chopped
tossing w/ two large spoons til bright green (about 1 minute)

add:
1/2 cup water
reduce heat to medium low. cover and cook, stirring occasionally til kale is tender (12-15 min)

push kale to one side
add:
1 tsp olive oil
1/4 tsp crushed red pepper
2 cloves minced garlic
cook til fragrant, 30 seconds-1 minute

remove from heat
stir in:
2-3 tsp red wine vinegar
1/4 tsp salt

curried fish

heat:
3 Tbs canola oil
over medium heat

add:
2 Tbs curry powder
and cook for 1 minute

add:
1 medium onion, finely chopped
1 green pepper, diced
2 cloves minced garlic
few drops hot oil
1/4 tsp dried thyme
cook, stirring til fragrant, about 2 minutes

add:
1 14-oz can of light coconut milk
bring to a simmer

stir in:
2 lbs mahi-mahi
3 scallions, thinly sliced
cook until the fish is just cooked through, about 5-7 minutes

stir in:
1 tsp salt

serve immediately

cherry sauce for waffles

combine:
2 cups fresh or frozen (not thawed) pitted cherries (10 oz package)
1/4 cup water
1/4 cup honey
2 tsp cornstarch
1 tsp lemon juice
1 tsp vanilla
in a small saucepan

bring to a boil over medium heat
cook, stirring occasionally til mixture thickens (about a minute)

honey and neufchatel cheese-filled fig muffins

preheat oven to 425 degrees
line 12 muffin cups with paper liners or coat with cooking spray

thoroughly combine:
3/4 cup neufchatel cream cheese
2 Tbs honey
1 tsp fresh lemon zest
1/4 tsp vanilla
in a small bowl. set aside.

whisk:
2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
in a large bowl

lightly beat:
2 large eggs
1 large egg white
in a medium bowl.

add:
3/4 cup packed brown sugar
1 tsp vanilla
whisk until sugar dissolves, about a minute

gradually whisk in:
1 cup buttermilk
1/3 cup olive oil
until smooth

add wet ingredients to dry. stir until just combined
fold in:
1 1/4 cups chopped dried figs (chopped dates would also work great)

spoon half the mixture into prepared muffin cups
add 1 generous tsp of reserved cheese filling to the center of each muffin
cover w/ remaining batter. filling should not be visible
sprinkle the muffins with 3 Tbs turbinado sugar

bake 13-15 minutes until edges start to brown and tops spring back when lightly pressed
cool in pan 5 minutes before turning out onto a wire rack to cool

ps: leftover cream cheese mixture tastes great spread on graham crackers! like cheesecake!

dragon's head tofu

saute:
4 medium fresh shiitake mushrooms, stems removed, caps julienned
with:
2 Tbs toasted sesame oil
2 cloves crushed garlic
1 Tbs mirin or white wine
1/2 tsp sea salt
for 5-7 minutes or until tender and fragrant
remove from heat

stir in:
1 16 oz. package of firm tofu, pressed and crumbled
let cool

fill large pot with
1 Tbs canola oil

mix the following into the tofu mixture:
2 large eggs, lightly beaten
1/2 cup finely grated carrot
1/4 cup cooked peas
2 Tbs thinly sliced green onions

gently form mixture into golf-ball sized spheres
drop into heated oil
cook 4-5 minutes or until brown
place on cooling rack to drain
serve warm or at room temperature

sweet cornmeal crepes w/ fresh blueberries

whisk together:
1 cup all purpose flour
1 cup cornmeal
1/2 cup sugar
2 Tbs lemon zest
1/2 tsp salt

whisk in:
3 large eggs, lightly beaten
2 cups lowfat milk
1 tsp vanilla

cover and chill 30 minutes, or overnight

place:
3 cups fresh blueberries
in bowl

bring:
8 oz blueberry jam
1 cup water
to a boil
simmer 1 minute. cool 5 minutes. fold jam into the berries.

preheat oven to 200 degrees if serving right away
whisk:
1/4 cup water
into batter to thin
lightly great 9" nonstick skillet with canola oil. heat skillet over medium high heat

pour 1/4 cup batter into hot skillet, lifting and turn pan to swirl batter to coat bottom of pan
cook 1-2 minutes til edges begin to brown and center is dry
flip and cook 30 seconds-1 minute more
transfer crepe to a plate and place in warm oven
continue making crepes with remaining batter

to serve:
place crepe on a plate and fill w/ 2 Tbs filling
fold sides of crepe over filling
repeat w/ a second crepe
drizzle 2 Tbs filling over both crepes

soba noodle salad w/ ginger peanut dressing

cook:
6 oz soba noodles
in boiling salted water, according to package directions
drain and rinse under cold running water

puree:
1/2 cup peanut butter
1/4 cup brown rice vinegar
1 Tbs agave nectar or maple syrup
1 Tbs fresh minced ginger
2 tsp low sodium soy sauce
1 clove garlic, peeled
1 Tbs lime juice
1 tsp lime zest
1/4 cup cilantro
until smooth and creamy, adding 2-3 Tbs warm water if necessary to thin

toss together noodles and peanut butter mixture as well as:
1 cucumber, peeled, seeded and sliced
1 small red pepper, sliced
1 large carrot, grated

garnish with:
2 Tbs chopped peanuts

tofu rancheros

heat:
2 tsp canola oil
in a skillet over medium heat.

add:
1 medium onion, minced
1 Tbs chili powder
2 tsp cumin
2 tsp oregano
saute 5 minutes

stir in:
1 15 oz can tomato sauce
1 cup diced extra firm tofu (14 oz)
2 Tbs lime juice
simmer 1o minutes

heat up:
15 oz can of refried beans with green chiles (amy's organics)
spread over:
6 6" corn tortillas

top with tofu mixture
garnish with:
2 diced tomatoes
1 diced avocado
1/4 chopped cilantro

aloo palak (spinach and potatoes)

preheat oven to 425 degrees

stir together:
2 10-oz packages of frozen spinach, thawed and drained
3/4 cup of the liquid from the drained spinach
2 medium potatoes cut into 1/2" cubes
2 Tbs garlic powder
2 Tbs curry powder
1 tsp ground cumin
1 tsp salt

place in a 9-inch square baking dish
cover with foil. bake 45 minutes.

remove from oven.
stir in:
3/4 cup light coconut milk
transfer to a serving bowl

still more quotes i love

so much has been given to me; i have no time to ponder over that which has been denied. --helen keller

courage is going from failure to failure without losing enthusiasm. --winston churchill

extinguish my sight, i'll go on seeing you.
plug up my ears, i'll go on hearing you,
and without feet, i can make my way toward you.
without a mouth, i can still swear your name.
break off my arms and i will hold you with my heart
as if with a hand.
stop my heart, and my brain will start to beat.
and should you consume my brain with fire,
i'll still can carry you in every drop of my blood.
--rainer maria rilke

the secret of zen is just two words: not always so. --shunryu suzuki roshi

there are different wells within your heart. some fill with each good rain. others are far too deep for that. in one well, you have just a few precious cups of water. that "love" is literally something of yourself. it can grow as slow as a diamond if it is lost. your love should never be offered to the mouth of a stranger, only to someone who has the valor and daring to cut pieces of their soul off with a knife, then weave them into a blanket to protect you. --hafiz

don’t be reckless with other people’s hearts, and don’t put up with people that are reckless with yours. — k.vonnegut

every time a man upon the path does not keep his word, some angels grumble and have to remove a few of the bets they had placed upon his heart to win. --hafiz

if you are what you should be, you will set the whole world on fire. --st. catherine of siena

though my soul may set in darkness, it will rise in perfect light. i have loved the stars too fondly to be fearful of the night. --sarah williams

in our relationships, we need to uphold that aspect of the person which is the real person and the soul beyond their own self-doubt. --pir vilayat inayat khan

courage doesn't always roar. sometimes courage is the little voice at the end of the day that says i'll try again tomorrow. --mary anne radmacher


those who love you are not fooled by mistakes you have made or dark visions you hold about yourself. they remember your beauty when you feel ugly; your wholeness when you are broken; your innocence when you feel guilty; and your purpose when you are confused. --african proverb

when i dare to be powerful--to use my strength in the service of my vision--then it becomes less & less important whether i am afraid. --audre lorde

fairy tales are more than true: not because they tell us that dragons exist, but because they tell us dragons can be beaten. --g. k. chesterton

the privilege of a lifetime is being who you are. --joseph campbell

when i am with you, we stay up all night. when you are not here, i can't go to sleep. praise god for these two insomnias and the difference between them. --rumi

i have sometimes been wildly, despairingly, acutely miserable...but through it all, i still know quite certainly that just to be alive is a grand thing. --agatha christie

i am a lover of what is, not because i'm a spiritual person, but because it hurts when i argue with reality. --byron katie

from my depths i call to you...give me the courage to call to you for what i need. --vanessa ochs

sorrow sweeps the house fiercely, emptying it of everything: then coming from the source of goodness, a new joy enters. --rumi

without courage, we are not likely to produce any other virtues. --chris hodges

desire change. be enthusiastic for that flame in which a thing escapes your grasp while it makes a glorious display of transformation. that designing spirt, the master of all things on earth, loves nothing so much in the sweeping movement of the dance as the turning point. --rilke

tofu pot pie

to make the filling:

cook:
2 medium potatoes, diced
2 large carrots, sliced
in a pot of salted water for 10 minutes, or until just tender
drain and set aside.

heat:
1 Tbs oil in a skillet over medium-high heat
add:
1 16 oz package of firm tofu, drained and cut into cubes
cook 5 minutes or until tofu begins to brown

stir in:
2 Tbs tamari
1/4 tsp granulated garlic
1/4 tsp cayenne pepper
cook til all liquid has evaporated

heat:
1 Tbs oil in dutch oven over medium heat
add:
2 cups sliced mushrooms
cook 2 minutes

add:
1 large onion, diced
1 cup chopped broccoli florets
2 cloves fresh minced garlic
saute 6-7 minutes or until onions soften

push veggies to side of dutch oven
add:
1 Tbs oil to bottom of pot
stir in:
1/4 cup all purpose flour
with a fork to make a roux, stirring until smooth
stir roux into vegetables

stir:
2 cups vegetable broth into vegetables
once gravy is smooth, add:
tofu, carrots, potatoes from above,
1/2 cup plain soymilk
1/4 cup tamari
3 Tbs red wine


stir gently, then add:
1 Tbs chopped fresh thyme
1 Tbs chopped fresh sage
1 tsp hoisin sauce
1/2 tsp vegan worchestershire sauce
1/4 tsp cayenne

remove from heat and set aside, or transfer to large casserole dish

to make crust:
preheat oven to 375 degrees

mix together:

1 1/4 cups all purpose flour
1/2 tsp salt
1/2 cup nonhydrogenated vegetable shortening
with a fork or pastry belnder til mixture is crumbly
stir in:
up to 4 Tbs of cold water if necessary for dough to stick together

gently knead in:
1 tsp fresh rosemary
1 tsp chopped fresh sage
shape dough into a ball
place dough in a plastic bag and push out from center to shape dough to size of dutch oven or casserole dish. remove dough from bag and lay over vegetable filling. poke holes in the crust for steam to escape. bake 45 minutes or until crust is golden brown. let stand 10 minutes before serving.

chewy chocolate squares w/ dried fruit & nuts

preheat oven to 300 degrees
coat 9" square pan w/ cooking spray
line w/ parchment paper
spray again

combine:
1/2 cup slivered, toasted almonds
1/2 cup toasted, chopped pistachios
8 dates, pitted and coarsely chopped
1/2 cup dried apricots
1/2 cup chopped, dried figs
1/2 cup dried cherries
1/4 cup all purpose flour
1/4 cup fine whole wheat breadcrumbs
2 Tbs cocoa powder
1 tsp orange zest, dried
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/8 tsp salt

in a saucepan, bring the following to a boil:
1/4 cup agave nectar
1/4 cup sugar
reduce heat to medium-low. simmer 10 minutes
stir:
2 Tbs vegetable oil
then agave mixture
into the fruit and nut mixture

transfer to prepared pan and smooth the top
bake for 50 minutes, or until mixture is done on sides but still soft in center
will firm up as it cools
cool, cover with foil and let rest overnight
unmold, remove parchment and cut into squares

nutty party crunch

preheat oven to 350 degrees
coat baking sheet w/ nonstick spray

toss together:
2 cups air-popped popcorn
2 cups whole grain pretzels
1 1/2 cups lattice-woven whole grain cereal
1 cup whole grain puffed wheat cereal
1/2 cup slivered almonds
1/4 cup maple syrup
2 tsp toasted sesame oil
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt

spread mixture in a single layer on baking sheet. sprinkle with:
2 Tbs sesame seeds
bake 35 minutes or until toasted, stirring often
cool. transfer to a serving bowl.
top with:
1/4 cup raisins
1/4 cup dried cranberries

root vegetables w/ roasted garlic dip

preheat oven to 400 degrees

toss:
6 medium carrots, peeled and cut into sticks (6 cups)
6 medium red and gold beets, peeled and cut into carrot-like sticks (6 cups)
1 1/2 Tbs olive oil
sprinkle w/ salt and pepper

spread into single layer on baking sheet
trim papery top from a head of garlic just to cloves
wrap in foil and set in corner of baking sheet
roast veggies and garlic for 25 minutes, til tender but not soft and til garlic packet feels soft
remove baking sheet from oven
open foil packet around garlic. cool veggies and garlic.

squeeze garlic cloves from skin
place in food processor with:
1 15 oz can cannelini beans
1 Tbs lemon juice
1 tsp lemon zest
1 tsp dried basil
1 Tbs olive oil
pulse til creamy and smooth, add some reserved bean liquid if necessary
season w/ salt and pepper to taste

service garlic-bean dip in bowl alongside roasted vegetables