Thick and Hearty Quinoa Chili (vegan + gluten free)

I normally don't like chili. I'm not a fan of tomatoes, so anything that usually uses quite a bit of tomatoes or tomato sauce I generally don't like. However, Ryan won me over with his recipe for Quinoa Chili last year and now I frequently request it of him. He offered to make it last week and I took full advantage and took lots of pictures while he cooked it up. I also made some tasty dinner rolls to go along with it.

The key to this deliciousness is that he uses fire roasted tomatoes. They don't overpower the chili with the tomato-i-ness I generally don't like, but instead give it a subtle smokey flavor. Super tasty. Plus he adds just about every vegetable you could want to it, along with veggie grounds (vegan beef crumbles) and beans, making it super hearty and filling. 

Ryan LOVES red bell peppers, so those were a must have in his chili. Don't they look delicious?!

We usually use red quinoa, since it is often on sale at our local coop. However, any quinoa will work for the recipe.

We do our best to get low or no sodium products when getting anything in cans. If you use products with more sodium, just don't add any salt to the recipe. 

All the photos here are of a double batch of the chili, so if you make a single batch it will look like less than shown.

Saute the onions, zucchini, and garlic together first. Then add the spices.

Add the poblano peppers, tomato sauce...

...celery...

...red bell peppers...

...veggie grounds, beans, quinoa and water

Before you know it it is all cooked up and delicious!

Thick and Hearty Quinoa Chili

Makes about 3 quarts, 4-6 servings

1 tsp olive oil

1 zucchini, diced

1 medium white or yellow onion, diced

4 cloves garlic, minced 

1 12 oz can or 3 5.5oz cans low sodium tomato juice (12-16oz, to taste)

4 stalks celery, diced

1 red bell peppers, diced

1 poblano pepper, (stem ribs and seeds removed) diced

2 cups water

1 can fire roasted diced tomatoes

1 can pinto beans

1/3 cup quinoa, uncooked

6 oz veggie grounds (vegan ground beef - avoid MorningStar, it isn't vegan! Boca is a good choice)

Spices:

1 tbsp chili powder

1 tsp cumin, ground

1/2 tsp smoked paprika

1/4 tsp salt (don't add if you don't use low sodium beans, tomatoes and tomato juice!)

1 tsp pepper (or, to taste)

1 tsp red pepper flakes

1. Heat olive oil in a pot, then add the onions, zucchini and garlic and saute for 4 minutes. 

2. Add spices and stir to combine. Saute another 30 seconds, until spices are fragrant. 

3. Add the water to keep the spices from overcooking. Add remaining ingredients. 

4. Bring to a boil, then reduce heat to medium. Cover and simmer for 20 minutes. If the celery isn't completely soft, don't worry. It will soften as it sits, as well as if you reheat it later.

Soft and Puffy Dinner Rolls (vegan)

Once again, Ryan decided to treat me to dinner for the week. He made his wonderful Quinoa Chili. I, of course, wanted to contribute in some way, so I offered to make either bread or rolls to eat with the chili. Since the last time he made the chili I made bread, we thought it would be nice to switch it up and have rolls with it this time. So, I found these beauties whilst browsing the internet. I made a few switches to the recipe to accommodate a vegan diet, and they turned out wonderfully. I like this method of baking the rolls, all in one pie pan, since they make for a nice pull apart loaf, and it makes it easy to make multiple batches at once (I have a plethora of pie tins) since they fit into an oven together better than a bunch of muffin pans. Plus, it makes more sides of each piece the soft non-crust goodness.


The dough is quite easy, and a pretty quick riser at only half an hour for each rise time. Just mix the warm water with the yeast and sugar, let proof, then add everything else and kneed to a smooth dough (it will be sticky, don't let the urge to add more flour get to you! It will make the rolls tough!).

Once the dough has risen, just divide it into 12 equal (more or less) pieces, roll each into a ball in your hands and place them in the greased pie tin. Let them rise another half hour and they'll puff up like this!

Once they have risen a second time, butter the tops of the rolls, toss into the oven for just 15-18 minutes and you're done!

Soft and Puffy Dinner Rolls
Makes 12 rolls

1 cup Water, very warm (but not so hot you couldn't hold a finger in it)
2 tbsp Sugar
1 package Active Dry Yeast (2 1/4 tsp)
2 1/4 cups All Purpose Flour
3 tbsp Vegan Butter of choice, separated
1 tsp Sea Salt
1 Ener-G egg (1 1/2 tsp egg replacer + 2 tbsp water)

1. In a large mixing bowl, mix the water and sugar until the sugar dissolves. Add yeast and stir. Let proof for about 10 minutes. It will puff up and get foamy.

2. While the yeast activates, in a small bowl melt 2 tbsp of the butter in the microwave (around 20 seconds) and let it cool a bit. It doesn't need to be completely melted, just mostly melted and soft.

3. Add 1 1/4 cups of the flour to the yeast mixture and mix until mostly combined. Add the butter, Ener-G egg, and salt and stir some more. Add the last 1 cup of flour and stir to combine.

4. Cover with a clean towel and put in a warm place to rise for 30 minutes. Grease a pan and set it aside.

5. Put the dough on a floured surface and kneed for a minute or two. Divide into 12 equal pieces (cutting the dough with a chef's knife is the easiest way I've found) and roll into balls and place them in the pan. Cover with the towel again and allow to rise for another 30 minutes. During the last 10 minutes of the second rise, set the oven to 400F to preheat. Also, melt the last 1 tbsp of butter.

6. Remove the towel and brush the rolls with the other 1 tbsp of butter. Bake the rolls for 15-18 minutes, or until lightly browned.

7. Remove from the oven and allow to cool for about 5 minutes. Then flip the rolls out of the pan and allow to cool on a rack, or serve right away. (If you leave them in the hot pan, the heat of the pan will keep cooking the outside of the buns and could burn them a little.)

The Best Mac and Cheese Ever (vegan + gluten free options)

I LOVE cheese. Especially in the form of Mac and Cheese. Cheese is the reason it took me so long to make the leap from vegetarian to vegan. I thought I couldn't live without cheese. Then I finally realized that I could make my own cheese! I hunted and tried dozens of vegan mac and cheese recipes and finally found one I liked. After some experimentation with said recipe, I made it even better and came up with a Mac and Cheese I like even more than any non-vegan mac and cheese I've ever had. Since discovering the potential of vegan cheeses I happily cut dairy out of my diet. 

This stuff is amazing. Really. Not to toot my own horn but....TOOT TOOT!

Even my non-vegan nephew and his friends like it. It is super flavorful, but not greasy like dairy Mac and Cheese. It is super filling, so it usually only takes about a cup per person as a full meal! Or serve it as a side dish along with your other favorite dinners!

The Best Vegan Mac and Cheese
 Sauce:
3/4 cup water
1 1/2 cups raw cashews
3 tbsp lemon juice
1 1/2 tsp sea salt
1/3 cup nutritional yeast
1/2 tsp chili powder
2 cloves garlic
1/2 tsp smoked paprika
1/8 tsp turmeric
1/4 tsp cayenne
1/2 tsp bottled yellow mustard (it sounds weird, but trust me)
1 1/2 tsp liquid smoke
1 jalapeno pepper, ribs and seeds removed
black pepper, to taste

pasta:
8-10oz pasta of your choice (I like to use organic whole wheat penne, or classic organic macaroni noodles. Feel free to use gluten free noodles! The sauce is already gluten free!)
1 jalapeno pepper, ribs and seeds removed, and diced

optional: add in some steamed broccoli, mushrooms or any other add ins you like

1. If you don't have a high powered blender, soak the cashews in some water for a couple hours before moving on. This will soften them so they get nice and creamy when you do puree them. Once they have soaked, drain the soaking water and continue with the recipe.

2. Cook pasta according to box instructions. Drain (don't rinse) and set aside. You can make the sauce while the pasta cooks to save time.

3. Combine all sauce ingredients and puree until smooth.

4. Pour sauce over pasta and toss in the chopped jalapenos. Stir to combine, and serve.

* To reheat leftovers, pour on about 1/4 cup of water for every 2 cups of pasta you reheat. Microwave and stir to combine. The water will keep the sauce creamy, rather than having it dried out when reheated.

Amazeballz Nacho Cheese Sauce (vegan + gluten free)

 (Sorry for the sub-par pictures this time, I didn't make the dip until after the sun went down and we don't have good lighting in our apartment. Darn MN winters and our short days.)

I hosted a party last month to learn about Young Living Essential oils (which I have become obsessed with, btw), and wasn't sure what to supply as snacks for all of the party goers. So I went with things that are often at non-vegan parties, but I veganized them. I made a salad with berries and home made poppy seed dressing in it, some vegan pepperjack cheese and crackers, some raw peppermint brownies (I'll add that recipe to the blog next time I make it so I can take pictures), and this... nacho dip and chips.

The people who came to the party said they enjoyed all the food, but this dip in particular got a lot of attention, and the bowl was mostly empty by the end of the party. Considering there were only 6 people, that's saying something.

This is a basic nacho cheese sauce, super tasty and not spicy. If you want it to be spicier or change up the flavor a bit feel free to toss in a jalapeno, some chili powder, chipotle, sriracha... whatever floats your boat.

You start with water and raw unsalted cashews. If you don't have a high powered blender (like a vitamix or blendtec) you should let the cashews soak in the water for a couple hours to help soften them. If you do have a high powered blender, feel free to just toss everything in and puree! Super quick!

 This recipe uses pimientos to add more flavor (plus give it that great orange nacho color). Some jars/cans are little 4 oz ones like this, and some are bigger 7-8 oz ones. I used two 4 ounce jars when I make a double batch, but whatever you have access to that gets you 7 or 8 oz will work. Don't bother opening an extra jar/can just to reach 8 oz.

 This recipe also uses nutritional yeast (not bakers or brewer's yeast!). It is yellow and can be bought in flakes (like mine) or as a powder. Either works. It is what gives the sauce that great cheesy flavor.

 

Toss everything together in your blender and puree! I blend mine for about 1 1/2 minutes just to make sure it is super smooth. We usually have onions sliced or chopped in our fridge since we like to toss them on sandwiches and burgers so much, so I just grab about a tablespoon worth from that and toss it in.

 Pour the sauce into a saucepan over medium high heat and stir frequently until it thickens. It doesn't take long, unless you make a double batch. Maybe 5 minutes for a single batch or 15 for a double.

 Done! Cheesy goodness. Use as a nacho dip for chips, veggies, fries, whatever. Pour over noodles, or into lentil tacos! Or just pour over some chips along with corn, black beans and whatever fixings you like! Enjoy!

Amazeballz Vegan Nacho Cheese Sauce

Makes a little more than 3 cups

1 3/4 cups water

1 cup raw unsalted cashews

1 lemon (or 2 tbsp lemon juice)

1/2 tsp smoked paprika

1 clove garlic

1 tbsp onion, sliced or chopped

1 1/2 tsp salt

4 oz (whatever size can/jar you can find) pimientos, including the liquid

1/4 cup nutritional yeast

1. If you don't have a high powered blender, soak the cashews in the water for a couple hours before continuing. This will soften them up so they blend smoother.

2. Combine all ingredients in a blender and puree until smooth. 

3. Pour sauce into a saucepan and heat over med-high heat and stir frequently until thickened, about 5 minutes for a single batch, or around 15 minutes if you make a double batch). 

4. Remove from heat and allow to cool. A thicker layer will form on the top as it cools, but once it is completely cool you can just stir it and it will go away and won't come back. Eat warm or refrigerate for later, reheating in a microwave or pot until warm again.

20 Minute Potato Wedges (vegan + gluten free)

 

On Friday, Ryan and I decided we wanted to pick up some Lentil Sloppy Joes from our neighborhood coop, since their deli is amazing. They also had potato wedges to go with the Sloppy Joes, but since potatoes are quite heavy, and the whole meal is priced by the pound, we decided to get their Sloppy Joes and make our own wedges to go with them to save some money. We looked around online for a recipe, but they all took quite awhile to do, since they were all baked potato wedge recipes, and thick potatoes wedges take awhile to be cooked through by baking. Usually at least an hour. Heck, when we make home fries they are thin cut and still take about 45 minutes to bake. 

How could we speed things up so we could make them and get to work on time? (We both work second shift). Microwave them! 

I have used this method before to make quick breakfast potatoes. So, why not just cut them differently and have wedges?! 

This plan definitely speeds things up. The microwave cooks the potatoes through quickly, then you just need to slice them up and pan fry them to get that crisp outside. These can be seasoned any way you'd like. Try tossing them in smoked paprika, cayenne, or chili powder. Or go for a savory flavor with garlic powder and rosemary. We went simple with ours, letting our sloppy Joes take the lead of the meal, and just did salt, black pepper and garlic powder. 

Ryan cooked these ones up. He added the seasonings before he cooked them, so it burnt the garlic and pepper a little... so to avoid doing that, it's better to add the seasonings after the wedges are already cooked.

20 Minute Potato Wedges
 Serves 2

2 medium russet potatoes
2 tbsp cooking oil of choice (we used olive oil)
1 tsp salt
black pepper (optional - to taste)
garlic powder (optional - to taste)

1. Wash the potatoes to remove any dirt. Use a fork and stab the potatoes to make little holes for steam to vent out, around 6 stabs per potato.

2. Put the potatoes on a plate in the microwave. Microwave time will vary depending on the power of your microwave and the thickness of your potatoes.
 *We have a 1000W microwave and cooked the potatoes for 5 minutes. You can check if they are done by poking it with a fork. If it slides into the potatoes smoothly, they are done. If it doesn't go in smoothly, try microwaving them for another minute or two.

3. Take the potatoes and cut them (carefully, they are hot!) in half, and then into quarters to create 8 wedges per potato.
* I find that using a serrated knife helps to get through the skin of the potato better without just pulling it off. Feel free to use a clean dishcloth to hold the hot potato in place while cutting it.
* After you cut the potatoes in half, it is easier to cut at an angle to get the wedge shape while you cut the potatoes into quarters, so the potato is lying flat on the cutting board, rather than trying to cut the potatoes into quarters and then stand each quarter on its edge to halve those. 
                                             
                                                   YES                                           NO

 

4. Heat the oil in a pan on medium high heat. Add the potatoes and cook for about 3 minutes, or until crisp. Then, turn the potatoes onto another side and cook another 3 minutes. Repeat for the third and last side. 

5. Turn off the heat and put potatoes in a bowl. Add salt and whatever other seasonings you'd like and toss to coat. Serve immediately.

Maple Almond Butter (vegan + gluten free)

One of the things I have become addicted to recently is Justin's Maple Almond Butter. I love dipping apples or pretzel sticks into it as my after work snack. However, it is really expensive (about $10 for a 12 oz jar) and I can't afford my habit of eating a jar every week and a half.  So I decided to try to make my own almond butter. 

I hunted around online in search of instructions, and they all made it seem really easy. Toast nuts, put in food processor, process for ages and ages (usually around 10-25 minutes, depending on the processor you use) and woo-hoo, you have almond butter! So, I figured I'd try it. 

I had two failures before I got it right. Yep... two. That's a lot of wasted almonds. Now I have it figured out though, and I'll let you know what I did so you don't make the same mistakes.

On my first batch, I toasted the almonds, dumped them into the processor and blended it up. It had been on high for about 20 minutes and showed no sign of turning into butter so I thought maybe if I pour some of the maple syrup in now, it'll add moisture and help it process better. Nope. Bad, bad, bad idea. It seized up the whole batch, turning it into a playdoh type mass. It finally released it's oils, but in this nasty way of secreting them and expelling them from the mass of almond dough. 

So, rule number one: DO NOT ADD ANYTHING TO THE ALMONDS BEFORE THEY ARE A SMOOTH BUTTER. Save the salt and/or cinnamon or any other dry flavors until the end.

My second batch I was more patient. I also tried using my blendtec blended instead of the food processor to try and get a creamier consistency. It worked! My toasted almonds became a beautiful smooth butter! Then I thought, I can just add the maple syrup now. It's butter, what could go wrong?

It seized up again, but not into a dough. It lost its creaminess and turned into a texture like damp sand. It was like the oils all disappeared. This batch I was able to save as a yogurt topper, or I may try using some on an apple crisp or something. It definitely will not work as butter though.

Second rule: DO NOT ADD ANY LIQUID TO THE ALMOND BUTTER.

The way to get that maple taste is to toss the almonds in maple syrup before you toast them. The syrup dries onto the nuts, bringing its taste in the form of dry sugar crystals rather than a liquid. I'd imagine it would work the same if you wanted to use vanilla, honey, liquid smoke or any other liquid to make other flavored almonds. 

Hopefully my failures can help you, and you can avoid the same fate!

Here are the almonds of my third batch, after being toasted with the maple syrup.

  Here is a comparison of texture. The top left jar is the third batch, smooth almond butter, and the bowl is of the second batch, with the sand-like crumbles.

 I saved the crumbles batch anyway to use in my coconut yogurt with strawberries.

 Maple Almond Butter:
2 cups raw almonds
3-4 tbsp pure maple syrup
1 tsp salt

1. Preheat your oven to 350 degrees F.

2. Toss the almonds with the maple syrup to coat them. Lay them out in a single layer on a cookie sheet lined with parchment paper (it keeps them from sticking to the cookie sheet and makes for super easy clean up!).

3. Bake the almonds for 10-15 minutes, until the maple syrup looks more sticky.

4. Take almonds out of the oven and allow to cool about 10 minutes. We still want them a little warm for the food processor, it makes them easier to process.

5. Break apart any chunks that have formed, and put the almonds in a food processor or high powered blender. Feel free to just eat a couple almonds, they're already delicious at this point ;)

6. Blend on high for 10-25 minutes (depending on the power of your blender/processor) It's noisy at first, but quiets down pretty quickly. It will first become crumbs, then a texture like dry sand, then like damp sand, and finally the oils will release and it will look like store bought almond butter.

7. Add in salt and mix until incorporated. Pour into a jar for storage. I like to use wide mouth half pint jars, for easy apple or pretzel dipping.

Vegan Brussels (Belgian) Waffles

Last February I discovered a wonderful podcast called Stuff You Should Know. They cover an extremely wide range of topics, and a month or so ago I listened to their podcast about Belgian Waffles. They explained that what we, in the USA, think of as "Belgian Waffles" don't actually exist in Belgium. There, they have two main types of waffles they make, and neither is referred to as a "Belgian Waffle." There is a Liege waffle, which is made with a thick and sticky batter, almost like dough, which contains chunks of sugar, that caramelize to make a crunchy coating with a doughier center. The other common waffle in Belgium is a Brussels waffle. It is a yeast batter, making the inside super light and fluffy and the outside has a nice crisp to it. (Think normal grocery store doughnuts vs. Krispy Kreme. The yeast is what makes the latter so much lighter and fluffier) I think of it kind of like a funnel cake in waffle form. They are traditionally street food, eaten with the hands with just some powdered sugar on top.

When I heard this podcast, I decided I needed to get a waffle iron (with deep pockets, made for Brussels waffles) and make some Brussels waffles. Light and fluffy? Yes, please!

Last weekend I found a perfect waffle iron at Macy's on clearance and I snatched it up and started hunting down a recipe. I was dismayed to find that there doesn't seem to be a single vegan Brussels waffle recipe anywhere on the internet. So, I read through a bunch of authentic Brussels recipes and tried veganizing one myself. I was afraid they'd turn out horrible, but I had to give it a shot. I was super pleased to find that they turned out very well! These will be a new staple in our weekend diet.
 

 

We had some leftover raspberry compote from the pears I made earlier this week, which made a great topping for the waffles. Though they were delicious even with just the powdered sugar.

Look how fluffy that inside is! Mmm...

Vegan Brussels (Belgian) Waffles
Makes about 20 waffles

9 tsp Ener-G egg replacer, divided
9 tbsp water, divided
2 tbsp sugar
1 1/2 c plant based milk, warmed (not hot)
1 packet dry active yeast (or 2 1/4 tsp if you have a jar of it)
1 1/2 c room temperature carbonated water
3 1/2 c white all purpose flour (don't substitute whole wheat, it will keep them from being fluffy!)
4 1/2 tsp baking powder
5 oz dairy free butter, melted
a pinch of salt

1. Mix 4 1/2 tsp egg replacer with 3 tbsp water in a small bowl. Mix the other 4 1/2 tsp egg replacer with 6 tbsp water in another bowl and whip with a mixer to make a foam like egg white with very soft peaks. Set theses two bowls aside.

2. Combine warm milk, yeast and sugar. Allow to bloom for about 10 minutes.

3. Lightly beat the first (less water) bowl of egg replacer into the yeast mixture. Add the water and gently stir to combine. Add flour and baking powder and mix with a mixer until there are no clumps.

4. Melt the butter in a sauce pan or microwave, then beat into mixture. Gently fold in the second egg replacer bowl contents, and add a pinch of salt.

5. Allow the batter to rise for 30 minutes, turning the waffle iron on about 5 minutes before it is done so it is nice an hot by the time the dough is ready.

6. Melt a little butter in a bowl and use a pastry brush to lightly coat the waffle iron so it doesn't stick.

7. Pour batter into each waffle square and spread out with a spatula before closing. Depending on the size of your iron, you'll have to experiment a bit with how much batter to put into each waffle spot and how long to cook them. Mine had about 1/2 c in each spot, and cooked for 7 minutes. The outsides will brown quicker than the insides will cook, so don't take them off too soon. If you poke at a waffle with a fork it should feel firm inside, not soft.

If you make the waffles quicker than you and your family can eat them, put them on a cooling rack rather than piling up on a plate as they cool. That will keep the outsides nice and crisp. I couldn't find my cooling rack, so I just used the rack from my convection oven to cool them on.

Update: I tossed some left over waffles into a baggie in the freezer, and they reheat wonderfully! Just put them in a toaster and they will reheat and crisp up the outside again while keeping their fluffy center. Now, every time I make these waffles I make at least a double batch, sometimes triple, and just keep the rest in the freezer! So much better than store bought frozen waffles!

Hello Fresh review

I kept seeing ads all over Facebook for a website called Hello Fresh. Every week they come up with three meat based meals and three vegetarian meals, and they ship you the recipe and all the ingredients for the three meals. You can order a box for two servings per meal or four servings per meal. I always thought this would be a cool idea, ever since I heard of Blue Apron, but they didn't deliver to our area so I could never try it. So, when I saw a coupon code for Hello Fresh on facebook for $35 off, I figured I'd give it a try. They don't have any option to customize your food, like to make it vegan, however since they just send you all the ingredients we were able to just make the meals without adding the dairy products.

The box the food came in was very well packed. It had an insulating liner around all the food, and two big ice packs to keep everything cold. All the food was divided by meal, into three boxes. It also came with a nice booklet with the instructions for each recipe.

This week's menu for vegetarians was:
1. Potato Latke's, with Beet Salad
2. Israeli Black Eyed Peas, with Fenugreek and Eggplant
3. Quinoa Veggie Loaf with Baked Radishes and Broccoli

The photos I have are of the Quinoa Veggie Loaf, which was our favorite of the three.

Here is the box the meal came in:

 All the ingredients from the box:

 The competed meal:

The loaf wasn't very solid, like the sliced pieces in their photos, but it tasted very good. That may have partially been because we didn't use the pack of Parmesan cheese which may have been a binder for it. We also used our own ketchup (Full Circle organic) for the sauce, since they sent a mini bottle of Heinz ketchup which has high fructose corn syrup in it. Other than that, though, the rest of the food was very fresh and healthy. I'll definitely be repeating this recipe with my own ingredients.

The Potato Latke's meal was plain, but tasty. I used vegan butter instead of the sour cream that came with it. The beet salad side dish with it was a bit too beety for us, but my mom tried it and loved it so she took it home with her.

The Eggplant meal was great, the only part of that meal I wasn't crazy about was the tomatoes in it. I'm not a big fan of tomatoes and there was quite a bit in there. I may try remaking it sometime with some organic fire roasted tomatoes and halving the quantity. Then I think I'll really like it.

Overall, I really liked the food and loved the convenience of Hello Fresh. Although, I don't think I'll continue getting it on a regular basis for two main reasons. Firstly, I can't really afford to pay essentially $10 per person per meal, which is what the standard cost of the meals is when you don't have a coupon. If I'm going to pay $10 for one meal, I'd rather it be a night out where I don't have to cook it. Also, many of their vegetarian meals would not be able to veganize. For example, they do versions of grilled cheese quite often, which would make my plan of just leaving out the dairy impossible.

Really, I think it's a better idea to just use their recipes and buy the ingredients myself. WAY cheaper, and then I can get organic produce and vegan cheeses (if necessary) all while supporting my local suppliers.

Also, if someone really wanted to have the ingredients delivered to them as well, they could just order the ingredients from the ingredient list on the recipes online from a grocery store that delivers and then even with the delivery charge it'd still end up costing far less money. Plus then you can get whatever else you want to snack on as well besides the main meals included in that delivery.
So, unless they dramatically drop the price, I won't be ordering from them again. However, I do like their recipes and will be using those with ingredients I buy myself from time to time.

Vanilla Poached Pears with Raspberry Compote (Vegan)

 

I'm loving fall. Last year I was in Spain from September until the end of January, so I completely missed my favorite season, and with it some of my favorite fall foods. Right now is peak raspberry season, and I found some gorgeous little organic pears at our local coop that are in season now too. I bought the pears on a whim, figuring I would come up with something I could do with them. Then my one of my relatives with a big garden gave my mom a big bowl of raspberries, and she split them with me. Thanks mama ;)

So what could I do with these two things? How about poached pears and a raspberry sauce? I pitched the idea to Ryan and he was all for it, so I improvised this recipe. It turned out very tasty.... I especially love the compote.

 Don't those raspberries look amazing? So juice and delicious! The compote turned out so tasty, I may make extra next time to use as jam on pancakes or mix into ice cream.

 The pears were pretty small, so I got 12 of them. They make for a nice little snack, but took awhile to core and peel.

Here are the pears after being poached, and the compote with the raspberries added reducing in the pot.

Vanilla Poached Pears with Raspberry Compote

12 small pears or 6 large pears, cored (from the bottom) and peeled, leaving stems intact
2 cups water
1 cup white wine (I used chardonnay)
1 vanilla bean, halved lengthwise and insides scraped out and added to pot
3/4 cup sugar
2 cups raspberries, mashed

1. Put the wine, water, vanilla bean and sugar in a pot and turn heat to high. Stir while it heats to dissolve the sugar.

2. Once it starts to boil, reduce the heat to a simmer and add the pears. The stems make a great little handle to lower them in. The liquid should come at least half way up the pears if you're using the right sized pot. Cover and simmer for 25 minutes.

3. Move the pears from the pot onto a plate. Remove the vanilla bean pieces and add the raspberries to the left over liquid. Turn heat to high and reduce the liquid, stirring occasionally, for 20 minutes. It will thicken more as it cools, so don't worry if it is sill a little thin.

4. Either serve immediately, or refrigerate pears and compote separately. Combine and reheat when ready to serve.