watermelon juice

My garden took off this year and I've ended up with a bit more than we can eat. Most of the extra I'll be passing on to others or freezing. My watermelon plants are no exception and really when it comes down to it how many 10lb+ watermelons can one family eat? Thus was born my brilliant idea watermelon juice. It was delicious! I think it would be good mixed with fresh lemonaid or sparkling water.

Tempeh sandwich

I first discovered tempeh at a small cafe in the back of a health food store. They served as a "tempeh ruben". It's a great substatute for meat in various dishes. For those of you who don't know, Tempeh is fermented soybeans. This is my recipe, but there really is alot you can do with it.

Tempeh veggie sandwich

I get tempeh from Trader Joes(next to the meats, top shelf, by the soy cheese. ;))

.cut tempeh loaf in half and then again long ways

. soak each peice on a plate with soy/tamari sauce(don't worry about too much sauce, the tempeh doesn't absorb very much)

.season with salt and pepper

.fry in a pan with a little bit of oil

I usually complete the sandwich with lettuce, tomato, onion, mayo and avocado.

Apple Pumkin Muffins (and variation)

2 1/2 cups all purpose flour

2 cups sugar

1 Tablespoon pumkin pie spice

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 cup canned pumkin (or mashed banana, cooked sweet potato, yam ect)

1/2 vegetable oil(if you wish to leave out oil, add an extra cup of the above ingredient)

2 cups grated apple( zuccini, carrot, ect)

1/2 cup golden raisins

1/2 cup walnuts

In bowl mix first 5 ingredients. In another bowl mix eggs, pumkin(or?), and oil. stir into dry ingredients just until moist. fold in apple(or?), raisins, walnuts. Fill paper lined muffin cups 2/3 or more.

bake at 350 for 30 min . cool 5 min in pan.

The picture (above) is of the banana, carrot, zuccini variation. heavenly delicious.

Drink up

At our saturday farmers market here in town there's a guy who sells fabulous vegetarian greek fare at an outragous cost. It's good but I think I'd rather spend the extra 20 on produce not one lunch. However he does sell some of the most fabulous homemade lemonade you will ever taste. He's really a genuis when it comes to this brew. Each week the lemonade has a differant essence. Last week it was orange plum lemonade. Hints of ripe plums, and orange. Who would have thought. He's added the likes of lavendar, passion fruit, mango, basil, oregano, strawberry.

I decided to blend my own mix and being absent of lemons. I sqeezed oranges, added sliced strawberrys, and basil. Mix with ice, sugar, and desired amount of water it was so refreshing.

see picture bellow.

Today I made fresh limeade, with mint and sliced cucumber from the garden. With a hint of pineapple juice. Wow.

When I need a little more than baking

I love my kitchen. I love baking. I love the smell of fresh grated lemon peel, and pumkin pie spice. I bake when it's hot. When it's cold. I bake when I'm happy. I bake when I'm sad.(Sorry, I seem to be borrowing Dr. suesses writing style). It's my go to when I need to take the edge off. My prozac, bubble bath, chamomile tea.

But although baking seems to be my escape(well that and facebook, but don't tell anyone...its so not cool to admit to), I've needed a bit more as of late. Maybe a good book perhaps. Or maybe I should actually write in my blog!

The reasons why I suck at blogging... I have a hard time tieing myself down to one spot, Peter likes to type over the top of me, I'm not much for grammer or spelling, and finally I get moody and reclusive not wanting to talk to or at anyone not included in my safe circle.(the circle I'm afraid includes only those living with me..my husband, son, and dog.)

I also filter too much of my thinking...wondering who I'm going to affend with my raw thoughts. Recipes are safe, but opionions on life, parenting, religion, and politics can get a bit messy. I hate messy. I hate dealing with peoples rediculous emotions on matters that no one is forcing them to accept...just ponder.

I go so long between blog postings that I forget my password. So for sanitys sake, I want to blog a little....even when I don't feel like it.

lemon and garlic quinoa salad

1 cup dry quinoa

1/2 t sea salt

13/4 cup water

1/2 cup chopped carrots

1/3 cup minced parsley

1/4 cup sunflower seeds

Dressing:

3 to 4 garlic cloves minced

1/4 cup lemon juice

1/4 cup olive oil

1 to T tamari( soy sauce)

bring quiona, water, and salt to boil and let simmer for about 15 min. Let stand for 10 min. Add remainder of ingredients, and mixed dressing. Serve hot or cold.

I like to top with a little more soy sauce once on the plate.

Indian Curried Cauliflower with Potatoes and Peas

I had to be a bit creative with dinner last night as it was the end of the week. Curry is a great spur of the moment, thrown together, hodge podge of whatever you have. I usually make Thai curries with coconut milk, but a less spicy indian style curry sounded good. This smells so good cooking you want to jump in the pan...please refrain.

2T olive oil

2 yukon gold potatoes- peeled and chopped into 1/2" chunks

1 sm onion chopped

2 cloves garlic minced

1 T minced ginger

1T yellow curry paste- I used powder and added a tsp thai mussamen curry paste for spice

the amount of curry is really up to your liking

1/2 t cumin

2 t salt

11/2 cups water

1 sm cauliflower cut into flowerets

1 cup frozen peas

3 T chopped cilantro

Plain yogurt

-In a large skillet cook onion in oil until golden

-add potatoes, garlic, ginger, curry paste. cumin. Stir until coated and fragrant. 2-3 minutes

-add salt and water; bring to boil. cover and simmer for 10 min.

-add cauliflower; cover and simmer another 10 min or until cauliflower is tender.

-add peas, remove lid, and cook until most of the liquid has evaporated.

-garnish with cilantro, and serve over rice with plain yogurt on the side.