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apple and cranberry sauce #mywestelm

by Amanda
written by Amanda

thank you to West Elm for sponsoring today’s discussion. Recipe, photos and crazy ideas are all mine!

I love cranberries and tend to do a little dance in the grocery store the moment they arrive. That’s why I am here to say…

Step away from the can!
You know, that can of red slime that people put on the Thanksgiving day table. I’m pretty sure that should be considered a crime against the Holiday since making homemade fresh cranberry sauce is like the easiest thing ever.

I told you all about my West Elm obsession and showed you the other items I got, but the minute I saw these icy blue enamel bowls at West Elm Market, I thought CRANBERRY! The crisp red with the cool blue screams holiday fun and will be front and center on my T-day table this year.

We have started a new tradition with each of my girls making a signature dish of their own for Thanksgiving. Teagan makes a yummy apple crisp and Stella will be in charge of the apple cranberry sauce this year.

 

Ingredients: makes approximately 2 cups

1 – 12 ounce bag fresh cranberries – about 3 cups
1 tart apple – peeled, cored and diced
1 cup water
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves *optional

Method:

combine all ingredients in medium saucepan ans simmer over low heat for 10-15 minutes, cranberries will have mostly popped. allow to cool and serve. may be stored covered in the refrigerator for up to a week

What kind of cranberry sauce do you serve for the Holidays?
and just in case you love this West Elm Market bowl as much as I do, West Elm is offering 20% off all table top items through November 26th! so get shopping.

 

and a little reminder of my winter West Elm table, enamel mug and bowls and rocking salt and pepper shakers.

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appetizerdessertkid friendlypartyside dish

stars and stripes, a healthy 4th of July treat

by Amanda
written by Amanda

We do NOT eat artificial colors. Do you know how difficult that can be when everything is colored red white and blue with Red no 40, Blue no 1 and 2 and don’t forget the “natural” version of red, carmine, which is actually ground up dead beetles. Yuck!

That doesn’t mean that you can’t celebrate with patriotic themed foods, you just have to use the gorgeous natural colors currently in season. Add a fun citrus dip and this healthy treat is fun to look at and to eat.

For the stars, I simply make a paper template and use a paring knife to cut them out of jicama. While not necessary, just a few of them adds a unique touch to these fruit skewers. Don’t forget to grab my free 4th Printable and check out last year’s healthy patriotic fruit dish.

 

Ingredients:

1 medium jicama
2 cups strawberries
2 cups blueberries

for the dip:
8 ounces silken tofu
4-6 tablespoons turbinado sugar – to taste
1/2 teaspoon organic vanilla extract
2 tablespoons fresh orange juice
1 teaspoon orange zest

Method:

cut jicama into 1/2 inch thick slices, then cut into strips or stars. alternate berries and jicama on skewer. combine all dip ingredients in food processor and blend well. allow to stand for 30 minutes before serving.

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saladside dish

greek quinoa salad – picnic perfect

by Amanda
written by Amanda

gluten free vegan greek quinoa salad by sunny vegan

I am so excited for summer! Picnics in the park or at the beach, backyard bbq’s and just chilling. If you need a dish to satisfy your vegan and gluten free friends, this is one dish to keep everyone happy. It also comes together quickly, stores and travels well and is really delicious. Oh, and it’s pretty 😉

Using quinoa instead of lettuce in the greek salad makes this a really hearty side or main dish. It still surprises me how many people are not eating quinoa since it’s so versatile, try using it instead of pasta or rice with your favorite sauce. Whatcha waiting for, go get some quinoa will ya! and then let me know how you like to eat it…

 

Ingredients: 4-6 servings

1 cup quinoa
1 cup chopped cucumber
1 cup chopped tomato or grape tomatoes, halved
1/2 cup crumbled tofu
1/4 cup chopped parsley
1/4 cup sliced kalamata olives
1/4 cup lemon juice
1/2 cup olive oil
1/2 tablespoon chopped garlic
1-2 tbs agave
salt and pepper to taste

 

Method:

prepare quinoa according to package directions and allow to cool. combine lemon juice, olive oil, garlic and agave in bowl and mix well. combine remaining ingredients with quinoa, add dressing and mix well.

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kid friendlypartyreciperecipessaladside dishUncategorized

spring pea salad with lemon vinaigrette

by Amanda
written by Amanda

Bring on spring and the peas! It’s not a secret that I love peas and this is definitely my new favorite recipe. Most of the time peas are served  hot and smothered in butter, such a shame. They are super versatile, good hot or cold, with pasta or spinach, slightly sweet but they work so well with other flavors.

Here are a few Nutritional Facts about Peas you may not have known: per 1 cup
* 9 grams of protein
* 9 grams of fiber
* contain omega 3 and 6 fatty acids
* contain antioxidants and anti-inflammatory phytonutrients

So go ahead and eat those peas, they’re tasty and good for you!

Ingredients: 4 servings

16 ounces organic peas ( defrosted if frozen, blanched if fresh)
1/4 cup thinly sliced shallots or red onion
1/4 cup fresh parsley – chopped
1/2 cup tofu feta* Recipe below

dressing-
1 1/2 tablespoon fresh lemon juice
2 tablespoons olive oil
salt and pepper – to taste

Method:

combine peas, shallots and parsley in a large bowl. in a small bowl or jar, combine dressing ingredients and whisk or shake to mix well. our over pea mixture then top with tofu.

 

Here is my version of tofu feta: drain and crumble tofu into a bowl, drizzle with a little lemon juice add sea salt and allow to stand in the refrigerator for at least one hour. I tend to just keep some pre-made in the fridge because I can throw it onto a salad, pizza or pasta. Sometimes I just eat it out of the bowl and it doesn’t make it to top anything.

 

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easterholidaykid friendlyreciperecipessaladside dishspring shape up

rocket and radish spring salad

by Amanda
written by Amanda

sunny vegan rocket and radish spring salad

 

Ahhh, spring. That wonderful time of year when we enjoy the awakening of nature around us, my nose runs like a faucet thanks to allergies and my eyes feel like they are burning in their sockets. Yes, this is my version of spring.
But the great thing about spring is the awakening of nature all around us! I love when my backyard lizards come out of hibernation and hang out in the yard every day. I love the huge bloom of jasmine just outside my front door that fragrantly fills our home.   and I LOVE all the fresh veggies which are all on sale and gorgeous to looks at as well as eat.
Radishes are so freaking gorgeous right now that even though I am the only one in the house who really likes them, I bought 3 big bunches of them just to look at. If you fam isn’t a fan of radishes, try them very thinly sliced in a salad to get them more used to the earthy and peppery taste.
Arugula , aka rocket, makes for a great change from your boring old salad too.  Combined with a fresh lemon vinaigrette, radishes, walnuts and tofu it’s elegant enough to serve at your Easter or Spring Brunch.

 

Ingredients: makes 4 servings

6 cups rocket (arugula) with thick stems removed
6-8 radishes thinly sliced
1/4 cup walnut pieces
1/4 cup crumbled tofu

dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 Tablespoon red wine vinegar
1 1/2 Tablespoons light agave
salt and pepper to taste

 

Method:

combine salad ingredients in a large bowl. combine dressing ingredients in a jar and shake well or mix with a food processor. toss salad with dressing just prior to serving.

 

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