Why "kinda" do you ask? Well, technically a succotash is a mixture of lima beans and corn, and I didn't have lima beans, so I used edamame instead. I bought a package of frozen ones, and they come in individually packaged servings, which is awwesome because you don't have to worry about your little beans getting frostbit while they await your next dish!

This recipe is actually a combination of 2 recipes put together. That's right. 2! 2! 2 recipes in 1! You can thank me later. This dish was simple, really tasty, and oh-so-fresh. So perfect for summer, and it's pretty too! I think it'd be perfect for a get together. We ate it warm, but I don't see why you couldn't eat it cold. I think it'd still be tasty.

The bed of orzo is the first recipe. It actually called for Arborio rice, which I thought was in the pantry, but it wasn't, so we improvised. I would have preferred to have the rice for the grain factor, but it's not like orzo is giant rotini or something. I'll post the original below though.

Oh! and these are both from the lovely Alicia.

Hot Rice with Cold Lemon, Basil, and Tomato
1 cup Arborio rice
2 T. evoo
3 T. lemon juice
3 pinches fine sea salt
2 pinches fresh ground black pepper
1/2 cup (or however much your little heart desires) fresh chopped tomato
2 T. chopped fresh basil

Cook up your rice (or orzo. hey, *I'm* not judging you!) and place it in a mixing bowl. Add the olive oil, lemon juice, salt and pepper. Mix well, add the tomatoes, and sprinkle with basil. Toss to combine.

Yeah, it's that simple.

Summertime Succotash
1 T. Earth Balance butter
1 tsp. olive oil
1 cup diced red onion
1 garlic clove, minced
1 (10-oz) package baby lima beans (or edamame) - thawed, if frozen
1 cup fresh or frozen corn
1 cup cherry tomatoes, halved
2 T. chopped fresh parsley
2 T. chopped fresh basil
1 T. white or red balsamic (I used red.)

Heat the butter and oil together in a large skillet over med-high heat. Add the onion and saute until the onion begins to brown - about 5 to 7 minutes. Add the garlic, and cook a minute longer.

Stir in the beans, and saute 5 minutes. Add the corn and tomatoes, and saute 1 minute longer or until heated through. Remove from heat and stir in your herbs and balsamic.

Place over the rice and enjoy!

So this is a really upsetting story, but I wanted to share it to raise awareness about how awful some farms can be that are producing mass amounts of product. I'm just so glad I don't lend support to the terrible treatment of cows and chickens and other farm animals. (And, of course, I don't mean the happy, free-range farms, though I am super happy to not be eating them either.) I just find it so disturbing to support the driving consumption that facilitates acts like this.

I'm so glad these people have been arrested, but so disgusted that this is even an issue. Poor little cows. Things like this are all the motivation I need to keep being vegan, and for non-vegans, I hope it's motivation to seek out organic, free-range products.

http://www.wkyc.com/news/state/ohio/news_article.aspx?storyid=136794&catid=23

Pretty much the only actual cooking part required: Bring the beans to a boil over high heat, skimming off the foam. Lower the heat to low, cover, and simmer gently for about an hour. Stir occasionally. The beans should be tender, but not falling apart when you poke at them.

2 cucumbers, peeled, seeded, and cut into bite-size pieces
1 c. yellow corn kernals
6 stalks celery, cut into bite-size pieces
3 tomatoes cut into cubes


1/4 c. lime juice
2 T. brown rice syrup
1 T. ground coriander
1 1/2 tsp. ground cumin
1/2 c. evoo
1 c. lightly packed fresh cilantro


Mix everything in a bowl except for the tomatoes and avocados. Add the vinaigrette to coat. Heap some Chop over some romaine lettuce, if desired, and sprinkle with the tomatoes and avocados, and some crispy tort strips (I just crunched up some chips).


and for your entertainment.. http://www.youtube.com/watch?v=Fzzu3z21b0s

Let's talk about granola. For years I would declare at each grocery store visit, "I'm going to make my own granola!" I never did. Now, I can't live without it. This granola is Alicia's, and I love it. a lot. a whole lot. a "look, I know it's just granola, but I love it" a lot. Why? It is so simple, and so good for you, and so filling. I eat it as cereal or just as a snack. It's sweet but not too sweet. It's just a great recipe. It also makes the house smell freaking cozy.

This recipe is nice and easy and can be improvised. I pretty much stick to it because I like it, but I always add more raisins or dried cranberries.. sometimes I throw in slivered almonds. You can add what you like or what you have on hand.

Oh, and it makes a bunch. It makes about 2 quarts.

6 cups quick-cooking oats
1/2 cup maple sugar (or raw if that's what you have)
3/4 cup wheat germ (I get wheat germ that has cinnamon and flaxseed, and I get it at Giant Eagle)
1/2 cup shredded coconut
1/2 cup nuts, sesame or sunflower seeds
1 cup chopped raisins (or dried cranberries)
1/2 cup safflower oil
1/3 cup brown rice syrup (or maple syrup)
1 1/2 tsp. vanilla extract

Spread the oats on a rimmed baking pan, and bake for 10 minutes. Meanwhile, in a large mixing bowl, add the sugar, wheat germ, coconut, nuts, raisins, and seeds. Stir to mix well. Add the oats and mix some more. Add the oil, syrup, and vanilla extract. Mix until everything is well moistened.

Spread half the mixture on your baking pan, and bake for 10 minutes, stirring after 5. You could just do 2 pans at once, but I always just do 1 at a time. No reason why really.

Store in an airtight container, and try not to gobble it all up in one day.

Forkin' A, man! This is like the coolest food thing to hit the Cleve since Melt (who has vegan cheese now, btw!). So Joe went to EarthFest at the zoo on Sunday (I know, mom, you're SO proud), and talked to the folks at Fresh Fork Market. So this is the scoop: 70 farmers, all within 75 miles of Cleveland, supply packages of food (meat, dairy, produce) for 22 weeks. You can either sign up to receive all 22 weeks, or you can just order month-to-month, or just sporadically choose to order. Then, there are 6 pick-up locations for you to conveniently pick up your booty each week.

On the site, they have samples of what they delivered last year, and they look really tasty, and well worth the money. While the traditional packages include meat and dairy, you can request vegetarian or vegan packages, which is cool. A small package looks something like this:

1 lb sweet cherries
½ lb of mixed kale (Black Italian Tuscan and Red Russian Kale)
1 yellow zucchini
1 green zucchini
1 bunch garlic scapes
1 lb fresh spinach pasta (linguini noodle)
4 oz chevre (goat cheese)
1 dozen free range eggs
½ gallon organic milk
1 head winter density lettuce

and, if you sign up for all 22 weeks, it comes out to be about $25 a week. At first I thought this sounded steep, but while I was at the store last night, I realized it's pretty much on target, and probably even more for the money when you consider most of the items in the package are organic and local. Plus, I'd much rather give my money to local farmers than Giant Eagle (sorry, Big Bird).

So Joe and I plan on partaking in this, and I'm really pumped about it. Pretty sure it'll feel like Christmas every week that we pick up our package, and I think it'll be super fun to come up with dinners with what we receive. Plus, I'm just really excited to support this effort and local growers.

I know not everyone is in the Cleveland area, but if you are, check it out, and maybe try out a package or two this year :)

http://www.freshforkmarket.com/

I love a brothy soup. Well, actually, I just love soup in general, but now that the weather is on the up, a brothy soup with crisp veggies is right on the money. I found this recipe in Alicia's Kind Diet book, and at the time, I didn't have all the ingredients so Joe and I improvised a smidge. I have her original recipe below minus the part where instead of broth, she soaks mushrooms in water, and that is the brothy part. Confession time. Mushrooms and me don't mix. Like, at all. I can't even handle the smell of them without wanting to curl up in the fetal position and go to my happy place. I have tried them more than once, but even recalling those memories now gives me a shiver and a belly quake. So needless to say, I skipped the whole mushroom soaking process, and opted for just a nice, vegan-friendly veggie broth. Plus, it's quicker.

So the other improvisation was that I didn't have any fresh ginger on hand, so I used about a quarter tsp. of ground ginger, which seemed to work fine. And then, as always, I just used the veg I had in the fridge. I think we ended up with carrots, snap peas, daikon, and scallions. I love a recipe that lets me use up the produce in the fridge. love it.

Sauce:
2-4 tsp. shoyu
3-4 T. water or broth
5-8 drops ginger juice (grate some ginger and squeeze the juice out of it like you're Macho Man Randy Savage)
1/2 tsp. lemon juice or rice vinegar

Veggies:
1 carrot, cut into bite-size pieces
1 stalk broccoli, bite-sized
1 handful bean sprouts
2-3 napa cabbage leaves or collards, chopped
4-6 dandelion greens, chopped
leaves of some bok choy, chopped

1 (8 oz) package udon noodles
1" piece of kombu

1 can of low-sodium veggie broth

Cook noodles according to package directions. Strain, and rinse under cool water to stop them from cooking anymore. Set aside.

Meanwhile, Bring broth to a boil w/ 2-3 cups of water. Add the kombu and lower to a simmer.

Have all the veggies ready to go on your cutting board or a plate next to the stove. Add the veggies, starting with the carrots, and anything else that would take longer. Most of the veggies shouldn't take longer than a couple of minutes. You want them fresh and light with some crunch, and not mushy.

I added the sauce directly to the broth and veggie mixture, but you could just put it on the side. I figured it was all going to the same place, so I just threw it in.

Serve by placing your noodles in a bowl and ladling your broth and veggie mixture over top. Eat with chopsticks to impress your friends.

Enjoy!

One of the things I was most sad about leaving behind by becoming a vegan were my stuffed shells. I regularly made this awesome recipe from the cookbook Cook Yourself Thin and I was honestly bummed about not being able to make it, or any other ricotta filled dish again. Then, like a little gift from vegan heaven, came a recipe from Skinny Bitch In the Kitch for Tofu Ricotta. I don't know if I was as much surprised to find a recipe for vegan ricotta as much as I was surprised at how similar it really did taste to the real thing. Joe and I have learned you can pretty much make anything out of tofu and brown rice.

I served this recipe to my family last weekend, all of whom are non-vegans, and they all loved it. It's a great one to share with people, and after they are pooing themselves over it, reveal that it has.. gasp! TOFU!

So this is kind of a long recipe, but it can be broken up into its parts to be used for other things. The sauce and basic recipe is from Cook Yourself Thin, which is an awesome book for non-veganers, and the ricotta comes from Skinny Bitch.

Tomato Sauce

1 (28 oz) can peeled plum tomatoes in juice
1 (14 oz) can peeled plum tomatoes in juice
2 tsp. olive oil
3/4 c. roughly chopped red onion
2 cloves garlic, sliced thin
sea salt
1/4 tsp. dried basil (or fresh if you have it)
pepper

Pour the tomatoes in a bowl and mash with your hands or pulse in a food processor to chop. I personally just cook all the sauce and use my immersion blender at the end. Heat the oil in a large saucepan over med-low heat. Add the onion and garlic. Cook, stirring, for 1 minute. Cover, reduce heat to very low and cook until vegetables are softened (about 5 minutes). Add the tomatoes with juice, basil, and 1/2 tsp. salt. Bring to a simmer, cover, and simmer gently about 20-25 minutes, until thickened. Season with 1/8 tsp. pepper, but season to taste. I often add some oregano too. Ta-da! Homemade pasta sauce!

While your sauce is simmering away, cook your jumbo pasta shells - 1 box (should be like 12 oz) until they are al dente or about 7 minutes. Drain in a colander, and immediately transfer to an oiled (or cooking sprayed) baking sheet. Spread them out in a single layer so they don't get all stuck to each other later.

Tofu Ricotta
14-16 oz. extra firm tofu (I package of tofu)
1-2 cloves of garlic
2 T. evoo
1 tsp. dried oregano
3/4 tsp. sea salt

Super easy! Throw all the ingredients into a food processor (or blender would work too I'm sure). When you add the tofu, crumble it up into pieces. Pulse the ingredients until everything is well incorporated, and you reach a good ricotta-like consistency.

Put your ricotta into a bowl, and add whatever you'd like to stuff your shells with. I like to use about a cup of vegan mozzarella cheese, and about a quarter cup for vegan parmesan cheese. I also saute up a zucchini cut into half moon slices, and a shallot chopped thin (just a few minutes in a pan with oil until the zucchini just had a bit of crunch left). You can use whatever you like. In the past, I have done carrots and daikon, spinach, etc.

Time to assemble! Pour a nice layer of your sauce into the bottom of a 13x9 pan, and one by one, fill up each shell with about a tablespoon or so of filling. Place each shell face down into the pan, and keep going until you're done. I always seem to have about 4 or 5 shells left that don't fit into the pan, so I make another little container and stick it in the freezer. Top the shells with your remaining sauce, and some more (vegan) cheese*.

*a note on vegan cheese.. I only know of one brand, Follow Your Heart, that does not include casein in their cheese. It's tasty, but I think it only comes in a block, so you'd have to grate it. Casein is an additive found in dairy that, basically, makes you feel good. The full name is casein morphin. like morphine. ya dig? So, it's better to get a cheese substitute without it, but alas. vegan cheese is still better than regular 'ol cheese, so get what you can.

Bake for 25-30 minutes in a 350 degree oven, covered in foil. Enjoy!

If you're anything like me, I love a good mexican fiesta night at home. It always hits the spot, and it's always quick and easy. Here's another recipe to add to your taco night repertoire. This comes from Real Food Daily which is my new favorite cookbook. Everything looks so yummy! This is the only recipe I've made from there thus far, but I was very pleased.

I topped my soup with Tofutti sour cream and blue corn chips. Oh, and I did cut the recipe in half (recipe below is cut in half), and it still made quite a bit. It made.. about 5 big bowls.

2 tsp. canola oil
1 onion, coarsely chopped
2 garlic cloves, finely chopped
1 T. tamari (I used Shoyu)
1 tsp. cumin
1 tsp. sea salt
1/2 tsp. dried oregano
1/4 tsp. fresh ground pepper
4 c. vegetable stock
1/2 lb. tomatoes, coarsely chopped
1/6 c. tomato paste
4 corn tortillas coarsely chopped
1/8 c. chopped cilantro

Heat the oil in a big stockpot over medium heat. Add the onion and garlic and saute 5 minutes, or until the onion is translucent. Add your spices plus tamari and saute 1 minute longer. Stir in the stock, tomatoes, and tomato paste. Cover and bring to a simmer over high heat. Decrease the heat to med-low and simmer, stirring occasionally, for 10 minutes. Add the tortillas and simmer 10 minutes longer, or until tortillas are tender and falling apart.

Using an immersion blender (if you have one), or a regular blender, blend the soup until smooth. If using a regular blender, you'll probably have to do a couple batches. Stir in the cilantro.

Garnish with Tofutti sour cream, avocado, pico de gallo, crunchy tortilla strips, etc., and enjoy!