Potato, Onion and Asparagus Soup

10 10 2010

I saw the original recipe for this is “Vegan With A Vengeance” and tweaked it to suit my tummy.  It is incredibly hearty, very savory, and positively delicious to eat.  This serves 6, but if you’re hungry, 4 servings is more like it.

3 pounds yellow potatoes, peeled, and cut into chunks
1 pound asparagus, rough ends cut off, tips cut into 2″ pieces and the rest cut into .5″ chunks
3 tbsp. olive oil
1 large sweet onion, diced
6 cloves of garlic
3 green onions, everything diced
1 tsp. kosher salt
1 tsp. black pepper
4 c. veggie broth (or 2 bouillon cubes in 4 c. water- which is what i do)
2 tbsp. herbs of provence
fresh dill

Place taters in a large dutch oven, cover with cold water, and bring to a boil.  Let simmer for 20 minutes or until tender. Add the asparagus and boil for 3 minutes before removing from heat and setting aside.

Rinse out the pot, and then saute onion, garlic, salt, pepper and green onions until translucent.  Add the herbs of provence.  Add the taters and asparagus, heat, and then remove from heat and let cool 10 minutes.  Puree 3/4 of the soup in a food processor (be careful with the steam!!) and then garnish with lots of dill and enjoy!

(this is really good with a steaming hot loaf of bread)


Healthful Heather’s Amazing Bread

10 10 2010

I have been steadily working on perfecting my bread baking skills since acquiring my kitchenaid stand mixer.  The following recipe is so good that there wasn’t any bread left to take a picture of to post!

1/2 cup vanilla rice milk
3 tbsp. sugar
2 teaspoons kosher salt
3 tbsp. Earth Balance “butter”
2 packages of active dry yeast
1.5 c. warm water
5 cups of all-purpose unbleached flour

Warm the bowl of your mixer, add warm water and yeast.  Let the yeast dissolve.  Place milk, sugar, salt and butter in a small saucepan.  Heat over low heat until everything is melted and dissolved.  Let cool for 30 seconds.  Add milk mixture to yeast and add 4.5 c. of flour.  Attach dough hook to mixer and turn on to speed 2 and mix for about 2 minutes.  Slowly add 1 more cup of flour to the mixture and continue to mix for another 3 minutes or until the dough is smooth and coming off the sides of the bowl. If it looks too liquidy, add a little more flour but be careful not to overdo it.

Turn oven on to 400 for 30 seconds and then turn off to get oven slightly warm.  Place dough in a greased bowl, turning to grease the top.  Cover, and place in oven to let rise for 1 hour or until doubled in bulk.

Remove dough, punch down, and divide the dough in half.  Place each half into a greased loaf pan and cover and place back in oven to let rise again for another 60 minutes or until doubled in bulk.

Bake at 400 degrees for 30 minutes or until golden brown.  Remove from pans immediately and let cool on wire wracks.

Coconut Almond Ice Cream

2 10 2010

1 1/2 c. water
1 1/3 c. sugar
1 tbsp. vanilla extract
1 tsp. almond extract
1 tsp. salt
2 (13.5 oz) cans light coconut milk

Combine the sugar, water, vanilla, almond and salt in a medium saucepan and cook on medium-low heat until just boiling.  Remove from heat and cool.  Add coconut milk. Place in fridge for minimum of 5 h0urs or overnight.   Add to ice cream maker and follow directions.

Pig out and enjoy!

Heather’s Liquid Caramel Apple

2 10 2010


1 c. apple cider
1 c. diet ginger ale
as much Black Seal Rum as you can handle.  (disclaimer: in my case, this is a lot.  but this is where the caramel flavor comes from)

Drink up and don’t drive.

Vegan orange chocolate chip cookies!

2 10 2010

These are so yummy that it took all of my self-control not to eat the entire 6 dozen I made for a work event.  at once.  This recipe is based on a recipe from Isa Chandra Moskowitz’s Vegan Cookies Invade Your Kitchen book.  I made some tweaks from her original recipe, but the original is just as tasty.

Makes 2 dozen

2/3 c. agave nectar
2/3 c. canola oil
2 tbsp. rice milk (I use vanilla flav)
1 tbsp. ground flax seeds
1 1/2 tsp. really good vanilla extract (I use Penzy’s super strong vanilla)
1 tsp. orange extract
grated zest of 1 orange
1 1/2 c. all purpose flour
1 c. whole wheat pastry flour
3/4 tsp. baking soda
1 tsp. sea salt
3/4 c. dark chocolate chips or cocoa nibs

Preheat to 325.  Line 2 baking sheets with parchment paper (a must!).

In a large bowl, whisk agave, oil, rice milk, flax, vanilla, orange extract, orange zest all together until smooth.  I do this for about 2 minutes in my kitchenaid on the 2nd speed for about 90 seconds.  Sift in the flours, baking soda, and salt until a soft dough is formed.  Fold in the chips, but be careful that they don’t all end up at the bottom of the bowl.

Drop the dough and smoosh onto the baking sheets about 2″ apart.  Bake 12-14 min until golden brown.  Cool on sheets for 5 minutes before transferring to a wire rack to cool.

Stuff your face.

Vegan: week 1

26 09 2010

So the elder Healthfuls, my parents, came up to visit us this weekend in Boston and they were shocked at how we look after just one week of being vegan. I’m down 6lbs, my husband is down 10lbs, and my mom said that I’m absolutely glowing. She said that my skin is just radiating, that I look younger, and that my face is thinner and I look the healthiest I’ve looked in a long, long time- and that is not due to being down 6lbs mind you- I’m still 20lbs overweight. It’s the glow. Even my knee pain is gone. My husband is shrinking so fast his shorts fell down to his ankles. Twice.

So, I can honestly say that I’m thrilled and that it’s been the easiest week for me ever. And…that i’ve found a way of life that suits me. Yay!

Spicy Hummus

26 09 2010

My husband loves spicy food. So I wanted to make this hummus to have a kick to it. It kicks like a mule. If you’d prefer a more mild recipe, half the seasoning.

3 garlic cloves
1 (15-ounce) can garbanzo beans, rinsed and drained
2 tablespoons tahini
1/4 cup water
1/2 a lemon, juices
1 teaspoon reduced sodium soy sauce
2 tablespoons of penzy’s Singapore seasoning
2 tablespoons finely chopped parsley (I use dried)

Put garlic in a food processor and pulse to roughly chop. Add garbanzos, tahini, and rest of the ingredients and process until creamy and smooth. Transfer to a bowl, cover and chill for at least 1 hour.