the two Ls

the two Ls

Saturday, January 20, 2018

kale pesto

I am always trying to sneak more cruciferous veggies into my day and honestly I was a little skeptical when I saw this recipe. Messing with pesto should be sacrilegious, so I thought. But then I followed the recipe and made two small changes and there we are- a total yummers. My changes were: add nutritional yeast and double the  garlic.  I used the pesto as is with pasta and then I mixed it with my left over ratatouille. Paul (my husband) said, "You are going to remember this one, right?" Let me explain- every day is a new experience  in this kitchen. Unless I put my recipe in the blog the chance of it being repeated is pretty low. ha!
The original recipe came from one of my all time favorite cookbooks My Beef with Meat. I just love Jane Esselstyn's recipes!

2 cups kale, stripped and cooked
1 1/2 cups walnuts
4 garlic cloves
1/2 cups water or more to consistency
zest of a lemon
juice of a lemon
1 1/2 cups fresh basil
1/2 cup nutritional yeast

preheat oven to 350
Place kale in large pot with 1 inch of water. Cook for about 5 minutes. Set aside and drain
Toast walnuts in oven for about 5-7 minutes. Watch them closely so they don't burn.

Place toasted walnuts in food processor, chop. Add drained kale.
Blend. Then add garlic, lemon zest, lemon juice,  and basil. Blend.
Add nutritional yeast. Blend and add water or more lemon juice as necessary.

Thanks Jane!

Monday, January 8, 2018

vegan cornbread

Vegan Cornbread (as requested from Agne) photo later

·       1 1/4 cup cornmeal

·       1 cup whole wheat flour

·       1 cup non-dairy milk (I used almond)

·       1TB to ¼ cup sugar -depending how sweet you want it

·       2 tablespoons vegan butter, melted 
         ½ very ripe banana (I used a frozen one since it what was available- don't use a greenish one)

·       1 tablespoon baking powder

·       1/2 teaspoon salt

·       3/4 cup corn kernels, frozen


1.    Preheat your oven to 400F and lightly grease a 8" x 8" pan.

2.    In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. Add the corn kernels in last.
Bake for 20-25 minutes

Monday, December 18, 2017

Black Bean Soup with Quinoa and Kale

Dr Greger's How Not to Die cookbook is a real winner. I have made three recipes so far and all three are delicious. It's definitely a cookbook for all shelves. Go get it now!

4 cups Vegetable broth
1 red onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves (I used more), chopped, of course
1 sweet potato, peeled and chopped
1 bay leaf
1/3 cup red quinoa, rinsed and drained
 2- 15.5 ounce cans of (BPA free) black beans Or three cups your own cooked black beans
1 14. 5 ounce can chopped tomatoes (BPA free as well)
2 teaspoons savory spice blend. Ill share his mix at the bottom but feel free to make your own.
1 teaspoon ground cumin
1/2 teaspoon dried oregano
  -ground pepper to taste
 3 cups chopped red kale

In a large pot heat the 1 cup of broth over medium heat. Add onion, celery, garlic, carrot and sweet potato. cook stirring occasionally till all the veggies are soft- about 5 minutes.
Add the bay leaf, quinoa, beans, tomatoes, spice mix, spices, black pepper and the other 3 cups of broth. Bring to a boil. Lower the heat and simmer. Stir in the kale. Cover and cook until the quinoa and veggies are tender. - about 30 minutes. Remove the bay leaf (I always forget to do this and it becomes the the baby in the King's cake at Mardi Gras) Serve piping hot and delicious!

Tumeric Latte Mix #2

There was something just a bit too harsh about the original turmeric latte mix I posted so I took to experimenting again. This recipe was arrived at by the olfactory  method. It just smelled right. I think it has a more mellow flavour. Let me know what you think.

For the Mix:
1tsp turmeric
1 tsp cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp sugar
1/8 tsp nutmeg
1/8 tsp cloves
pinch of finely ground black pepper
few grains of salt
Stir ingredients together well. Store in a container that seals well.

For the Latte
Stir 1 tsp of Latte Mix into 8oz of milk of choice. Heat, stir again & enjoy!

Sunday, December 17, 2017

eggplant chana masala

There is nothing like a nice, richly, spiced bowl of Indian food on a cold day. This recipe came almost directly from the vegan cookbook called Crave, Eat, Heal.

1 large eggplant
1 tsp sea salt
1 TB coconut oil, optional,
2 small onions, finely chopped
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. cumin
1 tsp. tumeric
2 tsp. paprika
1 tsp. garam masala
2 cups diced tomatoes ( I used a 28 oz can)
1 cup water
1 large can chickpeas, drained

Wash the eggplant. Cut off top and bottom then chop the eggplant into  1 inch pieces. Place in bowl and sprinkle with salt.
In a large sauce pan, over medium heat, saute the onion in oil or vegetable broth (I used vegetable broth) till they are translucent. Add garlic, ginger, and eggplant. Cook, stirring often for ten minutes.
Add cumin, turmeric, paprika, and garam masala. Mix well to thoroughly coat the eggplant. Stir in the tomatoes water, and chickpeas. Simmer for 15 to 20 minutes.
Remove the pan from the heat. (the recipe says to put in lemon juice and cilantro, but since I do not like cilantro I omitted that.)

Saturday, December 16, 2017

French Toast for Two

Delicious! This plant based version of French toast is so much better than thick slices of white bread soaked in eggs & dairy.

5/8 cup of almond milk
1 Tbs ground flaxseed blended in 1/8 cup of water
1/4 tsp vanilla extract
1/8 tsp turmeric
1/8 tsp cinnamon
4 slices of 100% whole grain bread

In a flat bottomed shallow bowl whisk all the ingredients together with a fork. Heat a non stick pan / electric griddle to medium / 350. Coat both sides of the bread slices with mixture & cook until lightly browned on each side. Top with your favourite toppings. I had maple syrup & blueberries this morning. Yum!

Sunday, December 10, 2017

baba ghanoush

photo soon

Baba ghanoush that delicious middle eastern "dip" is very versatile. When we decided to get some at the supermarket we noticed that the makers had included yogurt. That meant it was time to get out the food processor and make my own. After some research I also learned that it is typically fattier than I thought with the addition of olive oil and lots of tahini. I found an excellent recipe in The Plant Pure Nation by Kim Campbell (of the Campbell dynasty.) It's the only one that added yummy, nutrient-rich chickpeas!

2 medium eggplants
1 15 ounce can chickpeas - drained
5 garlic cloves
1/4 cup fresh lemon juice, I used 1 whole juicy lemon
3 Tablespoons of tahini
pinch of salt
1/4 cup water

Preheat oven to about 400. Wash and then prick your whole eggplants with a fork (5-10 times). Place on a baking tray and cook till soft inside. Let cool.
Scoop out the center into the food processor. Discard skin.

Combine all the ingredients till it forms a smooth paste.
Top with fresh parsley if you desire.