Vegetarian Recipes from My Sons Wedding

I recently shared my sons wedding, that was just an amazing day. My biggest obstacle was that Kevin and Amanda had picked Dinosaur Bar-B-Que which is a famous restaurant in Syracuse, NY. With me being a Vegan/Vegetarian what was I going to eat? Corn and Lettuce? And you know it was going to be iceberg lettuce (which has no nutritional value) drowned in processed salad dressing.  So, I asked Kevin and Amanda if I could make a vegetarian option for those people who don't eat meat. I knew there were at least 3 of us, my daughter Liz, and my brother-in-law Kerry. But as I thought Kevin and Amanda had friends who were also Vegetarian or Vegan. I had been cooking from a cookbook that I discovered while visiting Mike's cousin at their family lake house in New Jersey. It is the cookbook from  the Moosewood restaurant in Ithaca, NY. If you have ever been there before you know what I mean. Needless to say I have cooked from it every night since. We recently went to a book signing dinner which I will share soon. My plan is to start sharing with you the recipes that I have discovered from their cookbooks. I now have three of them. 

                                   





The first recipe I made for the wedding was Bulgarian Pepper Casserole. If you like peppers you will love this one.  It will take you about an hour and a half to make from start to finish. Garlicky herbed sauteed peppers and onions that are blended with feta cheese, dilled lemon rice, and whipped cottage or ricotta cheese, then topped with tomatoes, olives, and more garlic, and baked until bubbly hot. 
The peppers can be sauteed and the rice prepared several days in advance. Assemble and bake the casserole just before serving.

Bulgarian Pepper Casserole

1 1/2 cups uncooked brown rice
2 3/4 cups water
1 Tbs. lemon juice
2 - 3 Tbs freshly minced dill (or 2 tsp. dried dill)
1 1/2 Tbs. olive oil
4 - 5 green or red bell peppers, chopped into 1/2 - inch pieces
3/4 tsp salt (more to taste)
fresh black pepper
1/2 tsp of oregano
2 tsp. basil
8 cloves garlic, half of them minced, half of them sliced
(keep minced and sliced garlic separate)
1 cup crumbled feta cheese
1 1/2 cups cottage or ricotta cheese (may be low fat)
2 medium size fresh ripe tomatoes
1 cup sliced kalamata olives

1) Place rice and water in a saucepan. Cover and bring to a boil. Turn the heat down as low as possible, and simmer without interruption for about 40 minutes, or until the rice is tender. Remove from heat, fluff with a fork.

2) Meanwhile, heat the olive oil in a large skillet. Add onions, and saute over medium heat 5 to 8  minutes, or until the onions become soft. Add peppers, salt, pepper, and herbs, and continue to cook, stirring occasionally, for about 10 more minutes, or until the peppers are tender. Stir in the minced garlic (save the sliced garlic for later) and cook for just a minute more. Remove from heat, and stir in the feta cheese.

3)When you are ready to assemble the casserole , preheat the oven to 375 degrees. Lightly oil a 9 X 13 - inch baking pan.

4) Place the cottage or ricotta cheese in a blender or food processor fitted with a steel blade, and whip until smooth. 

5) Combine rice, pepper saute, and whipped cheese in a large bowl, and mix until very well combined. Transfer to the prepared pan, and spread into place. Top with tomato slices, then scatter olives and sliced garlic in a liberated, random fashion over the tomatoes.

6) Bake uncovered at 375 degrees until bubbly ~ about 30 to 40 minutes. 

My Sons Wedding with a Rustic Charm

Mike, Amanda, Kevin and Myself

On September, 7th my son Kevin married the love of his life Amanda. They got married in the back yard of Amanda's parents house in Mexico, NY. Amanda's parents have a large piece of property behind their house which made a perfect setting for the wedding.

The Reception Tent

The inside of the tent 

Vintage Doors

My husband Mike made an Arch out of 18 Century American Chestnut barn beans. We went on the hunt finding the beams on Craigslist in a town near where I grew up.  Lets just say it was an adventure!! Once we got them it took him about a week to create the arch so it wouldn't fall over and kill someone. I decorated it with fall colors of hydrangea's, mums and other flowers which gave it that final touch.

The Arch

I then found some antique vintage doors that we made the entrance to ceremony. We drove about an hour and a half to Watkin's Glen, NY to get them but they were absolutely beautiful! We loved them so much we ended up buying them and plan on renting them along with the arch next season.

Sign made from old barn wood - This way to the I Dos and "the kiss"

Dog run to the right covered in grey and white plastic table skirts

Amanda's mom did a great job covering the little things in the yard like the dog run, the propane tank and because it was an outdoor wedding we needed port o potty's and you of course needed a place to wash your hands. The only thing we forgot was a light in the Porto Potty's after dark oops! Well, it made for interesting conversation! Ha! Ha!

Propane Tank

Outdoor sink made from pallets 

Come as you are, stay as long as you can, were all family here, so there's no seating plan.

Kevin and Amanda had Dinosaur Bar-B-Que as the caterers and my daughter Liz and myself being vegetarian's all we could eat was corn and salad which was probably just iceberg lettuce which has no nutritional value. So I asked them if I could make a few vegetarian dishes for those who don't eat meat.
It was a huge hit! I will share the recipes and some more photo's of the wedding in my next post. The recipes are amazing and easy to make.

Candy

XOXO

Polenta pizza first timer over here!!

This is nowhere near traditional pizza crust.  If you want a bread-like, doughy crust, don’t make this.  Instead, make a bread-like, doughy crust.

I’m not really sure how to describe this.  If you’ve had polenta you know what to expect.  If you like polenta, you will like this. 

If you’re unsure about this whacky version for pizza crust does seeing the toppings help convince you?

I knew how to make polenta.  I knew that it sets up when you place it in the fridge.  So, how hard could this be?

Easy answer.

Not hard.

The pizza minimalist in me loved the plain cheese mini pizza.

But the no-cheese veggie topped pizza was incredibly hearty + satisfying as well.

Polenta Pizza [serves 3-4] adapted from brown eyed baker’s polenta pizza

• 1.5 cups coarse cornmeal or polenta
• 3.5-4 cups water
• 1 Tablespoon olive oil
• 1 teaspoon salt
• 3/4 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon parsley
• 1/4 teaspoon black pepper
• pizza toppings: sauce, veggies, cheese, etc.

1. Line (3) 8” or 9” round pans with parchment paper.  You can also use square pans or make mini pizzas with 4” over-safe bowls, mini pie dishes, or mini soup crocks.
2. Bring water to a boil and stir in the polenta until combined.  Cook according to package directions [they can vary a bit].
3. Once the liquid is absorbed, stir in the olive oil and all spices.  Stir in more water if the mixture becomes too thick.  You are looking for a stiff, but stir-able consistency. 
4. Scoop an even amount into each of the three pans and spread evenly around the pan.  It will be about 1/4 – 1/2” thick and is easiest spread with a silicone spatula.
5. Set the pans in the fridge for about 30 minutes – 1 hour, until set.
6. Remove from the fridge and pre-heat your oven to 450*.
7. Lift the pizzas out by the parchment paper and place them on a large cookie sheet or pizza pan with the parchment still underneath.
8. Bake for about 25 minutes, flipping once halfway through.  The pizzas should be easily flipped with the help of a spatula.
9. Pre-cook any veggies while the crust is baking if desired.
10. Flip the crusts so the top is facing up and layer with sauce and any other toppings you choose.
11. Broil on low on the top rack for a few minutes until the cheese is bubbly and browned.
12. Cut and serve.

notes: Easily made vegan with no cheese.  You can also forgo the round or square pans and line a baking sheet with parchment or a silpat mat.  Spread the polenta in any shape you like about 1/4 – 1/2” thick.  Try to keep it no larger than 8-9” as it will be much harder to flip over. 

The 8-9” pizza may seem to small for one person but trust me, they are deceivingly filling!

I’ve come to love veggie topped pizzas as an adult but will always have a soft spot in my heart [er, stomach] for plain cheese pizza.

Happy Sunday!

Tax Time with a Little Help

I've been busy the last 2 weeks preparing for my taxes, I have my glass business, my rental properties and our personal taxes.  I am not the best at keeping track. Every year I say I am going to be more orgainzed. I have all the receipts but before I know it, it is December 31st and I haven't done a thing with them. So far I am all organized for next year so that it's not such a big job when tax time rolls around. This year I had a little helper. I looked down at the box that I keep my past taxes in and Patches had made himself comfortable in the box. Give him a box any box and he just loves it. He is so funny!

Should I send him off to the IRS maybe they will give me a break! lol

I have been busy working on my glass. If you want to check out my latest creations go to my eBay Store and take a look!

African Spicy Chickpea Dip, The Vumilia IDP Camp and T-Shirt Sales

 Last summer my daughter Liz went to Kenya to volunteer at a refugee camp for a month. She fell in love with the people there. This week were the Political Elections we pray that it was not violent. I have been in touch with her host mom Cate and she say's they are ok! We are trying to raise money through our T-shirt sales and through donations. The money goes directly to them. We are trying to help them move out of the camp and to feed the children who sometimes go for days without eating. We are looking for more sponsor to help the children go to better schools. I will be sharing the story of Peter who Liz found a sponsor that helped to send him to college. It is a wonderful story. We hope to have many more. Please follow our journey by going to Liz's Facebook link The Vumilia Project . There you can find out how you can help or just follow her journey. 

A message from my daughter Liz:

The 2007 post-election violence ultimately led to the devastating displacement of our friends at the Vumilia IDP camp. By accepting the past, I hope that everyone is able to put tribal and political identities aside, move forward with compassionate intentions and continue to rebuild the beautiful country that is Kenya <3

The tents that the families live in which often get flooded when it rains. 

Couple of the adorable children!

Liz with some of the children from the camp

Some of the women that Liz is trying to help raise money to buy a plot of land
 that will help family's move out of the camp.

Liz brought a bag of rice and beans to camp and fed the children.
Some of them go for days without food.

What a cutie!

Goats that Liz purchased with some of the money that she raised through donations.
One had a baby after Liz left and they named it "Liz". 

T-Shirt Sales

We are selling t-shirts to try and raise money to continue helping the families at the camp. All profits go directly to the families. They sell for $20.00 each and come in Mens sizes S, M and L. To order one you can contact me and I can direct you on how to purchase one. We will be ordering women's sizes in the next batch. 

We are not a Non For Profit yet but hopes to be soon.

Feed ~ Resettle ~ Educate ~ Empower

African Spicy Chickpea Dip

This is a really good appetizer which is like a hummus and can be served with crackers or pita chips. I put it in a pita pocket and toped it with red pepper slices, cucumber slices and kale. It was so yummy!

Serves 4 (Gluten Free) (Soy Free) (Quick & Easy)

 1 15-ounce can garbanzo beans, rinsed and drained
 3 tablespoons of minced shallots
 2 tablespoons of chopped jalapenos
 1 garlic cloves, minced
 1 teaspoon grated fresh ginger
 1 1/2 tablespoons fresh lemon juice
 1 tablespoon olive oil
1/2 teaspoon yellow mustard
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. In a food processor, add garbanzo beans, shallots, jalapeno, garlic, and ginger and process until well mixed. Transfer to a medium bowl and set aside.

 2. In a small bowl, combine lemon juice, oil, mustard, turmeric, cayenne, salt, and pepper and mix well. Stir lemon juice mixture into garbanzo bean mixture until well-combined. Cover and chill for several hours or overnight to allow flavors to blend. Serve chilled or at room temperature.

Double Chocolate Chip Ice Cream

As a teenager I would spend my summers at my grandparents cottage in Deposit, NY on a lake called Oquaga Lake it was about a half hour south of Binghamton. There was a resort called Scott's, it was kind of like the Resort in Dirty Dancing. They had a place where you could get ice cream and go bowling or they would have activities that would go on. But my favorite thing was to get ice cream!

 I had been thinking a lot about my childhood love of chocolate ice cream lately, wondering why I had yet to make a veganized version.  Perhaps it's because I had no real idea how to make it, cocoa powder or melted chocolate chips?

About a week ago, I decided to just wing it, with the thought in mind Simpler is better.  Lucky for me, it turned out perfectly.  The entire recipe was consumed within record time!

Double Chocolate Chip Ice Cream
2 cans light coconut milk
3/4 cup vegan sugar
1/2 cup cocoa powder
1/4-1/2 cup vegan chocolate chips

In a medium saucepan over medium heat, combine both cans of coconut milk and sugar.  Whisk until sugar has dissolved.  Add cocoa powder and continue to whisk until mixture is uniform in color(like the color of chocolate milk) with no clumps.  Remove from heat and pour into glass container, preferably with a spout.  Allow to cool on counter for about a half hour before covering the top with plastic wrap and chilling in the refrigerator.  Chill for at least 4 hours.

After ice cream mixture is chilled, transfer to ice cream maker and process according to manufacturer's instructions.  About 5 minutes before ice cream is done churning, add chocolate chips(at the 20 minute mark for me).  Once finished, serve immediately, or transfer to a flexible plastic container with a lid and place in freezer.  Enjoy!

Peanut Butter Treats for Your Four Legged Friends

My Dog Mackenzie passes away a few years ago. When she was alive she loved treats... almost too much. Lets just say that she was a little over weight. I tried to substitute her treats with carrots, and put pumpkin puree in her food to try to fill her up. She was a beautiful black lab and had a heart of gold. My son Kevin got a puppy from his girlfriend, now his fiancee Amanda for Christmas in 2011. I forgot how much I missed having a dog. 

This is Bailey, he is such a great dog. He loves when he comes to my house, he knows when we are close. I have to duck when I open the door or he will just run over me! He is getting better now that he is getting a little older. Kevin can leave him alone when he goes to school now. I am so proud of him!

We live on Lake Ontario and Bailey loves to go for walks with Kevin and his sister Zoe along the shore. Zoe is a miniature Doxin.  

Zoe just got back from the groomers.She is showing off her new scarf, she is so sweat. Her and Bailey love each other. It is so funny to watch them. Because Bailey is so big and Zoe is so small even though Bailey thinks she is small too. 

Oh and then there is Baby. Zoe and Baby belong to Amanda, Kevin's fiancee. Baby was the first in the family. I don't think she was really happy about Bailey and Zoe. 

                                   
So as a good Grandmother I like to spoil my grand-dogs with cookies. I bought a dog treat cookbook from a friend of mine who was selling them for the Empire State Keeshound Club. These are some of Bailey, Zoe and Baby's favorites. I hope your dog likes them too!

Peanut Butter Dog Treats

3 Cups whole wheat flour

1/2 cup rolled oats

2 tsp. baking powder

1 1/2 cups milk

1 1/4 cups peanut butter

1 Tbsp molasses

Combine flour, oats and baking powder in a large bowl. Mix the milk, peanut butter and molasses until smooth, add to dry ingredients. Knead dough with hands, it will be stiff. Roll out to 1/4" thick and cut into shapes. Bake in a preheated 350 degree oven for 20 minutes or until lightly browned. Turn off oven and leave in oven until cool. Store in airtight container. Makes 30 biscuits.