Feeding the french~

We're having a french couple over for dinner tonight we've made friends with and we've been cookin away in the kitchen to prepare. Of course we're going all out (you better for the french!) we're following the "Spring dinner" from Tal Ronnen's book. So complicated but we can handle it ( I think).

The menu:

~Cream of Asparagus Soup
~Old Bay Tofu Cakes with Pan Roasted Summer Vegetables
~Tropical Tapioca Pudding

We've made the soup and tapioca pudding already. I've sampled both and they're delich. I especially love the pudding.




Tropical Tapioca Pudding

2 (13 ½-ounce) cans coconut milk (not light)
½ cup small pearl tapioca (not instant)
½ teaspoon sea salt
½ cup granulated organic sugar or ¼ cup light agave nectar
1 teaspoon vanilla bean paste or vanilla extract

Tropical Fruit (choose one or combine) *****We chose strawberries and bananas b/c that's what we had. Goooood.
2 large ripe bananas, diced
1 ripe mango, diced
1 to ½ cups drained canned crushed pineapple or pineapple chunks
1 to ½ cups pomegranate seeds
1 large persimmon, diced
3 or 4 kiwis, peeled and diced or sliced

1. Combine the coconut milk (be sure to scrape the thick cream from the cans), 1 full can of water, the tapioca, and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently to prevent sticking.
2. Stir in the sugar, then reduce the heat to medium-low and bring to a gentle simmer. Cook, stirring frequently, until the pudding has thickened and the tapioca pearls are completely translucent, 20 to 25 minutes.
3. Remove from the heat and stir in the vanilla bean paste. Gently fold in the fruit and let cool for 15 minutes. Spoon into serving bowls and serve warm or chill, covered, in the refrigerator for 2 hours before serving. Garnish with your favorite fresh fruit.

Makes 8 to 10 servings.
(The Conscious Cook Copyright 2009)
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EaRthDaY.....(is everyday)

Tal Ronnen' book, "The Conscious Cook"

I borrowed Tal Ronnen's book, "The Conscious Cook" (http://www.talronnen.com/cookbook/) from the library and we just tried this recipe the other night and had it again w/ Tofurky sausage last night. We're in love and know the other recipes are going to be to die for! It's better the next day after it's been marinating in the frig. We had it both w/ and w/out the veggie sausages and I prefered it with, (gives more flavor and substance). The banana pepper was no where to be found so yellow pepper was used and it was still delich. Tal's cookbook is so beautiful and the recipes so unbelievable looking that I actually teared up while thumbing through ;) He's nothing short of an artist, creating such beauty and spreading much needed peace to our plates. He's all about gourmet...(my Dad would be proud;) Enjoy~



~MEDITERRANEAN CHICKPEA WRAP~

2 tbsp olive oil
1 carrot, peeled and diced
1 small white onion, peeled and diced
½ cup banana peppers, finely chopped (or red, yellow or green pepper; whichever you like best)
1 garlic clove, minced
1 tsp cumin
½ tsp red pepper flakes
½ tsp cayenne (or more to taste)
Fresh ground black pepper
1 can chickpeas, with liquid
1 cup water (I actually used a bit less, eye it- as it becomes too watery if you follow the one cup advice).
1 cups white potato, diced
5 whole sun dried tomatoes (packed in oil) coarsley chopped
2 links of Tofurky sausages, or more (we used the Italian style)
whole wheat vegan tortilla's or naan bread (check ingredients for cows milk, some naan has it, some doesn't).

Place a large asute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute.
Add the carrot, onion, pepper, and garlic to the pan and saute, stirring frequently, for 5 to 7 minutes, until the vegetables are just beginning to soften. Add the cumin, red pepper, cayenne and black pepper to taste.
Saute for 1 minute.
Add the chickpeas and their liquid and 1/2- 1 cup water. Bring to a boil. Add the potato and sun dried tomatoes. Simmer 20 minutes or until potatoes are soft. Serve wrapped in the naan bread or tortillas.

(The Conscious Cook Copyright 2009)

Our Veggie Garden

We planted this beauty about a month ago and it isn't all dead yet (like our last garden) :( so we're doing something right :) Our fam goes through a ton of leafy greens so I'm going to be really curious how these collards do. This is about the only space in our yard (and we have a big one) that gets constant sun.... So far, so good.....


buddha guard


collard greens


basil


arugula





better stay out serpico!


onions


parsley


friend!