Late Summer Vegetable Chickpea Stew (vegan)

Some cooler weather is on it's way today. Cool tempts and maybe even close to freezing at night. I think we are just flirting with fall and that we will probably have a few more weeks of summer-like weather, but I am excited either way. This time of year it is always a guess of what we might get for weather. Maybe some more beach days? Or maybe it will turn cold and rainy in an instant. I love the waiting for cooler days and nights. Thinking about soup... and stew... and football.

Also, I love one pot stews and dinners. I love having the excuse to make a huge pot of something warm and comforting. I love filling it with tons of nutrient dense foods and veggies. Almost like medicine for the soul. You feel the goodness fill your body as you eat. Vitamins, minerals and plants. What more could your body want? Don't forget some root veggies to ground you as the changing season approaches. Sweet potatoes and carrots grow in the ground, and have that special ability of "grounding" you as well in your daily life. No more flighty days of spring and summer. Time to refocus...time to eat some roots!

I made this stew with some leftover summer squash, zucchini and carrots and sweet potato. It is a hearty mix, and there is no need to add meat unless you desire to. The garbanzo beans have lots of iron, vitamins, and fiber. Not to mention a boost of extra protein. This was a perfect stew for my baby to eat and love. Lots of pieces to pick up and eat. The flavors were not to strong, but yummy enough to keep wanting more. Especially the additional raisins. You can't tell from the pictures on the screen, but seriously, this stew has some flavorful and delicious aroma coming from that bowl. This is my new favorite flavor combo and veggie stew. I will be making this again this fall, but for now, it is a perfect late summer, one pot meal.

Sweet Potato Chickpea Stew Recipe (vegan)

1/4 cup of olive oil to coat dutch oven or large pot

1 medium sweet onion

4-5 garlic cloves

2 cups diced summer squash, or zucchini

2 cups of chopped carrots

2 cups of chopped sweet potato

Start by sauteing the onion and garlic in a large soup pot or dutch oven, along with the root vegetables. Cook on high heat for a few minutes while things soften and the add the rest of the ingredients below.

3 cups of vegetable broth

2 cups of fresh spinach, kale or other green

handful of parsley (about 1/2 cup chopped)

1 TB of ground cumin

1 ts. of chili powder

1 ts. of ground cinnamon

sea salt and black pepper

1/2- 1 cup of organic raisins

1-15 ounce can of garbanzo beans or about 2 cups of cooked (dried) beans

After adding all of the above, cook to a boil, and then turn down the heat and let the stew simmer and cook for about another 20-30 minutes. Until the veggies are soft and the aroma is thick and the water is a bit reduced. Then serve warm with fresh lemon squeezed, or a touch more added parsley. The spice combo is my favorite with these veggies. So perfect to usher in the fall flavors and weather.

Well, friends, I hope you are getting fall kicked off in the right fashion, with soup, stew and football... and of course apple picking, pumpkin patch visiting and lots of apple cider.

Much love to you this week!

Blueberry Lemon Coffeecake (vegan)

Goodmorning friends. Today is one of those days that brings up so many emotions. Remembering where you were and what you were doing 10 years ago. Watching the images again, hearing the stories of kids that lost parents and thinking about how so many lives have changed. I have heard it said that we as a country are moving from a place of grieving to a place to see how that day changed us. We can be a bit more reflective as the years pass, but it seems for the people that lost parents, siblings, and spouses the pain if loss will always be a part of them. As a fellow American, all I can offer up is sympathy, support and honor.

I reflect and remember over a cup of tea and some fresh blueberry coffeecake from the oven. You know me, when given some space and time, I find myself in the kitchen, baking something, anything. I kept this recipe simple and fresh, but not missing any goodness or love. As a fellow human being, seeking hope and healing in all areas of life, I cannot help but offer up grace and compassion for those who have courageously sought new life and healing since that day 10 years ago.

May we find hope today in the gift of life and loved ones. May those remembering loved ones lost find peace and love once again.

Blueberry Lemon Coffeecake Recipe (vegan)

2 1/2 cup of Bob's Red Mill Gluten Free Flour Blend

2 ts. of baking powder

1 ts. of baking soda

1 ts. of sea salt

1 tsp. of ground cinnamon
optional: a few drops or sprinkle of stevia to make the cake sweeter

1/3 cup of warmed coconut oil

1/2 cup of pure maple syrup

3/4 cup of non-dairy milk, mixed with 2 TB of fresh lemon juice

1 TB of lemon zest

1 ts. of pure vanilla

1 cup of fresh or frozen blueberries

Mix together the dry ingredients, then add the wet: maple syrup, milk/lemon mixture and warmed coconut oil. Mix together well, and then lastly add the blueberries. Fold in the berries and be careful not to let the berries bleed all over the batter. The batter is a bit stiff compared to other cake batters. It is something between a muffin and scone batter. Spread the batter in an oiled 9inch pan and coat the top of the cake with brushed coconut oil, a touch of more GF flour to dust the tops. This will allow the top to bake up nicely and create a crust so that the glaze will soak in perfectly when ready to eat. Bake in a 350 degree oven for 40 minutes, or until the middle is cooked through and the top is golden brown. Let cool for a few minutes and then whip up the glaze to top the cake.

Maple-Lemon Glaze

1 TB of tapioca flour

2 TB of maple syrup

2 TB of fresh lemon juice

Whisk together and brush over baked cake, or drizzle with a spoon over warm cake.

Cut cake into 8 pieces to serve. This coffeecake is perfect for tea time, parties, and Sunday morning brunch. It is best warm from the oven, but can keep on the counter for 2-3 days before getting too crumbly. Also, this cake would freeze well if you decide to keep some for a later date.

Much love and light to you today!

Maple Peach Crumble (vegan)

Crumble, crisp, cobbler, whatever you call it, it's delicious! My absolute favorite thing to do with fresh seasonal fruit is make a crumble-crisp. Those fresh fruit juices just ooze and bubble in the oven, smelling like heaven in every corner of the house. Then to eat it warm from the oven, oooo so yummy... always trying not to eat the whole pan. Or share it with every one you love.

But you must save some.

You must.

This yummy dessert can be a special leftover breakfast treat. I mean, it's almost like oatmeal with peaches and cream, isn't?

Let's not forget to top this dessert with a little ice cream. Either make your own, or buy some of my favorite coconut vanilla bean ice cream. Seriously, best. dessert. ever.

Let's start with the peaches, shall we? I bought a half bushel from a local farmer that grew these sweet treats with lots of love and care. I bought a half bushel thinking I had way too many peaches to deal with... can you ever have too many peaches. I'm not sure. I made 3 crisps, bread, baby treats, and froze 8 quarts over a weeks time. And now I'm thinking I may need to buy the rest of that half bushel. I feel like this is 'the summer of the peach'... they are still so sweet and wonderful and it's almost mid September. Fabulous summer fruit!

Don't forget how easy this crumble is too. You mainly just need fresh ripe peaches and a few other staples for a good crumble. You need a good crunchy crumble seed-flour base. No nuts in this recipe. Plus a good dollup of coconut oil, or your favorite vegan butter (Earth Balance soy-free). Or a little of both works too, and a good flavor combo as well. Then with a touch of cinnamon, maple syrup and perhaps some ginger... you have the most wonderful creation invented for peaches. Maple Peach Crumble Recipe (vegan)

1/2 cup of gluten-free oat flour (or grind your own from rolled oats)

1/2 cup of gluten-free rolled oats

1/2 cup of gluten free flour blend ( I used 1/4 cup of sorghum and 1/4 cup of tapioca)

2 TB of chia seed meal (or flax seed meal works here too)

1/2 cup of crushed or lightly ground raw sunflower seeds

1 ts. baking powder

1/2 ts. sea salt

1 ts. of ground cinnamon

1/2 ts. of ground ginger

1/2 cup of coconut palm sugar 

1 TB of non-dairy milk

4 TB of room temperature coconut oil, or vegan butter

Fruit Base:

4-5 cups of roughly chopped peaches (4-6 peaches)

1/4 cup of organic apple juice

3 TB of tapioca flour

1 ts. of ground cinnamon

3 TB of maple syrup

Mix all of the dry ingredients together in a large mixing bowl. Then add in the oil and the milk to get a crumble-sticky-like batter that you will crumble over the fresh peaches in the baking pan. In a 9x13 baking pan spread out 4-5 cups of freshly sliced peaches and then sprinkle the flour maple syrup and juice and spice over the peaches. Mix together with a spoon to give the peaches a nice coating of goodness. Then, crumble the base over the peaches and put into a pre-heated 350 degree oven for 1 hour. Bake till bubbling and golden brown. Then pull from oven, let cool at least 15 minutes, and then serve warm.... and maybe some ice cream to top. Otherwise, this is perfect as is. ENJOY!I hope you make some fruit crumble this season and remember to celebrate life and love for all it's gifts. We must not take fresh fruit for granted. It is a gift and a true blessing to this gluten-free foodie. I love baking, yes I do, but I also love sharing my sweet gluten-free treats with those I love. I made this crumble (with added fresh blueberries) for my extended family and then devoured it and licked the pan clean in minutes. It is always a treat and it is always a joy to make. I hope you have a fabulous weekend and enjoy these last few weekends of summer-like weather before the crispy chill of fall comes.

Much love to you!

Home Grown Pizza + Basic Fresh Tomato Sauce

Hey Friends, have you noticed that it's September? Back to life and reality. Could be good or bad depend on how you look at it. It is a good thing for me and my family, yet still sad that the lazy days of summer are behind us. Our garden is winding down on production, but we also have lots of winter squash and pumpkins to look forward to. Yet, I still have one yummy recipe that I made from the ripe tomatoes in our garden.

Pizza. Yep, I call it "home-grown" pizza because it has a "from scratch" crust. Plus it is adorned with toppings and sauce from the vegetables in our garden. I do not have a goat in the backyard so the cheese would have to be store bought, but for the sake of this city girl, this pizza is as close as it gets to being 'home grown'. So indulge me :)

This is one of those gluten-free creations that I whipped up last minute and was surprised to see that it turned out. It was a crispy crusty bottom with a chewy middle: perfect thin crust pizza. I swear gluten-free baking isn't that hard. Just throw some flours together and you will be surprised that it can bake just like anything else. Mixing flours is always the key. It may not be exactly comparable, but it has texture and flair of it's own. Sometimes you just have to trust yourself and let loose. Forget about being all stiff and crowded in the kitchen...make a mess and let loose. You will thank yourself when you do because you might just come up with an amazing delicious creation.

Your creative medium can be food. Make something with what you got, and I've got the tomatoes let me tell you. I have been skimping on other staple groceries lately and it is because we have so much fresh tomatoes and food to be eaten. So we may have eaten our fare of sauce and tomato sandwiches, but it doesn't get old when they taste like heaven from the vine. If you find yourself getting sick of them, then start canning/freezing them baby. They will taste amazing to you again by mid January when you need some yummy fresh goodness on your plate.

Here is my simple sauce ingredients and directions... pretty darn simple really.

Fresh Tomato Sauce Recipe (marinara, pizza or whatever)

8 large tomatoes or about 4 pounds of whatever tomato variety you got

2 cups of fresh basil

1 large sweet yellow onion

4 large garlic cloves

1/4 cup of olive oil

3 Tb of coconut palm sugar or sucanat

1 ts.. of sea salt

1 ts. of cracked black pepper or red pepper flakes if you prefer spicy

optional additions: 1 carrot for sweetness and flavor, 1 stalk of celery for flavor

First, blanch your tomatoes to remove skins. Slit an "X" on the bottom of the tomatoes and then emerge in a pot of boiling water for 45-60 seconds, then pull out and emerge in a bowl of ice cold water. The tomato skin should come right off, and if you need help go to the "X" spot and slowly peal the skin back. Do this to all of the tomatoes, then take half of them and put them in a high powered blender with the olive oil, sugar and rough diced onion, garlic cloves and fresh basil leaves. Blend till smooth, and then pour into a large soup pot. Then diced up the rest of the raw tomatoes in little chunks. If you prefer smooth sauce, them blend these as well. Pour all of the tomatoes into the pot and start to boil, add sea salt and black pepper to your taste and then pretty much all you have to do it simmer/boil cook with the top of for about 2 hours until the sauce is thickened and cooked a deep red color. Of course you should taste as you cook :) Just make sure you let it cool off a touch before you insert into your mouth....because you will burn your tongue right off :)

Then, after 2 hours you have a huge pot of sauce, to use over fresh pasta, pizza crust or can in jars... really you could just drink it.... it is that good. I made pasta one night, and then decided on freezing some sauce and then made another batch a few days later to make this pizza. Hm, absolute love tomatoes. Here is also a picture guide to make a pretty similar sauce by Smitten Kitchen.

Crunchy Corn-Crusted Pizza Crust Recipe

2/3 cup of organic millet flour

2/3 cup of organic corn flour

2/3 cup of organic corn meal

2/3 cup of tapioca flour

1 ts. of xanthan or guar gum

1 ts. of sea salt

1 ts. of baking soda

1 ts. of baking powder

1 1/4 cup of pure water

2-3 TB of olive oil

Mix the above ingredients in a mixing bowl and make sure to add water slowly to get the texture of dough that you want. You want sticky, and not too hard, and you also want it to fluff just a bit after you mix everything a let it settle together a minute. Then spread out the pizza dough with a spatula ( it's sticky!) not like traditional pizza dough that you can play with it with your hands and toss, but it's GF so ya know... use a parchment paper covered 11x14 pan to spread out the dough on. Then bake in a 375 degree oven for 15-20 minutes until it is cooked and crispy. Then add your sauce and toppings right away to the hot crust.

To my "Home Grown" Pizza I added:

-diced green bell peppers

-shredded curly kale

-fresh basil leaves

-fresh slices of heirloom tomatoes (yes more tomatoes!)

-Daiya vegan "mozza" cheeze

I put sauce first on the crust, then added the diced pepper and kale, then add the cheeze, and then topped it off with the pretty tomato sliced and basil leaves. Then bake again in the 375 degree oven for another 10 minutes or so until the cheeze melts.

Those were my garden toppings, but you could add whatever you want to this pizza crust. More veggies, or real mozzarella cheese, or some pineapple and bacon, whatever you want really.

It turned out fabulous and my husband was in love with it. It was a perfect crust of crispy and chewy, and so simple really when it comes to making a dough. You just have to make sure that you use fresh flours and mix the dry ingredients before you add the water and oil. I like using organic corn flours because there is not genetically modified ingredients in it, but you could use any GF corn meal and flour for this recipe.

I hope you try this one out, or at least make some fresh tomato sauce from scratch this season. Tomato season is coming to a close, but I bet you could still find some ugly overly ripe tomatoes at the local market to make a batch of yummy sauce. It will change your world.

Much love and light to you today!