Slave-Free Tomato & Coconut Bisque

I usually don't bring up major news or anything happening outside of my kitchen on this blog, but today I will gladly be breaking away from the norm.  You might already be a bit thrown off by the title of the post, and that's ok.  If you stick around, I'll explain it to you, and if you hang in until the end, a delicious recipe awaits. 

Were you aware that roughly 90% of out of season tomatoes at your local grocery store chain are grown in Southern Florida?  Were you also aware that this area has been referred to as "ground zero" for modern day slavery in the United States?  Yes folks, slavery still occurs on American soil.  The nearly 1 billion pounds of out of season tomatoes arrive on grocery shelves at the cost of human rights abuses of migrant workers and child laborers who only see less than one cent per pound of tomatoes.  Unbelievable.  Unacceptable.  Ridiculous. 

From this point on, it is within our best interest, as a nation, and as human beings interested in respecting the human rights of others, to seek out slave-free tomatoes or none at all.  This summer, the International Justice Mission formed a parternship with the Coalition of Immokalee Workers as well as the Fair Food Standards Council in order to start "Recipe for Change".  This is a campaign that will raise awareness about the injustices occurring in tomato fields across the United States.  The goal is to develop a zero tolerance policy for slavery, child labor, and abuse.  Through both of the organizations mentioned above, and consumers like you and me, it is our intention to ask major supermarket chains to support the Fair Food Program which would provide you with slave-free tomatoes.  Supporting this means a slight increase per pound of tomatoes (1.5 cents) and a promise to purchase from farmers abiding by the aforementioned standards.  Trader Joes and Whole Foods are already on board, as are local farmers markets and CSA programs. 

You might feel helpless in this matter, but spreading the word about this problem is the best way to get it out into the public.  You can support this cause simply by purchasing your slave-free tomatoes from the locations mentioned above, but if you want to take it a step further, I encourage you to contact your local supermarket and demand that they sell slave-free tomatoes.  As human beings, we should put the welfare of others first above profit. 

In order to spread awareness about this issue, the Giving Table initiated a day long awareness campaign for food bloggers on July 24th in which they could share slave-free tomato recipes.  So, even though I'm a few days late, I'm sharing a recipe for a slave-free tomato and coconut bisque in hopes that this will spread awareness about this issue, and also put something yummy in your belly. 

Slave-Free Tomato & Coconut Bisque
notes: in case you saw the word "bisque" and automatically refused to turn on your stove because it's a million degrees outside, this is a raw recipe and only requires a blender and knife work.  In addition to being raw, it's vegan, gluten free, and grain free.  It will make around 3 cups which will yield roughly 2 to 3 servings. 

2 pints of slave-free heirloom cherry or grape tomatoes (mine were from the local farmer's market)
large handful of fresh basil leaves
heaping 1/2 cup of raw cashews
scant cup of full fat coconut milk (this is about 1/2 of a 16-oz can)
juice of 1 lime
heaping tsp. of freshly grated ginger
good pinch of salt
pinch of red pepper flakes (optional)

Put all of the ingredients into a blender and blend on high until smooth.  If you blender isn't powerful enough, you might have a chunkier bisque, but it will still be tasty!  Serve garnished with additional basil leaves and a bit of coconut milk.  This bisque can be served chilled or at room temperature.  Enjoy!

Raw Blueberry + Lemon "Cheesecake"

I learned something this weekend.  Cashews are amazing.  They are so amazing that with a few other ingredients, you can turn them into a frozen, raw "cheesecake".  Mind totally blown. 

Ever since I saw this beauty last year, I have wanted to make a raw cheesecake of my own.  The only thing that got in my way at the time was the lack of a high speed blender.  Well, I totally made my own this past weekend and it rocked.  You will never believe that: (a) it's completely raw, (b) it tastes sort of like cheesecake but without the unhealthy cream cheese/sugar/eggs combo, and (c) it's gluten free, grain free, vegan, and refined sugar free!  It's pretty much the most I've been excited to eat something in a while.  No lie.  If you decide to make this (and you totally should), be warned that the 4 hours it needs to set up in the freezer will seem like an eternity, but it's totally worth it in the end.

Raw Blueberry + Lemon Cheesecake
notes: I slightly adapted this recipe from here so feel free to check it out.  She lists the health benefits of cashews, as well as those of this type of cheesecake versus the standard cream cheesey one.  I noticed that it helps to cut this with a sharp knife that has been dipped into hot or warm water.     

for the crust
1 1/2 cups of raw almonds
1/2 cup of unsweetened shredded coconut
1/4 cup agave or raw honey

for the filling
1/2 cup agave or raw honey
1/2 cup fresh lemon juice
2 cups raw cashews, soaked overnight and rinsed
2 tbsp coconut oil
1 vanilla bean
1 cup blueberries

Combine the almonds and coconut in a food processor or blender until they are finely chopped.  Add the agave (or honey) and run the processor until the crust mixture starts to clump together.  Pour the crust into a springform pan (or tart pan with a removable bottom) lined with plastic wrap.  Press the crust down to create a uniform and even layer.  Place it in the freezer to chill.

In a high speed blender, combine the agave, lemon juice, cashews, coconut oil, and the seeds from the vanilla bean.  Blend on high until the mixture is smooth and thick.  Pour about 2/3 of the mixture over your crust and smooth it out.  Place the cheesecake back in the freezer.  Next, add the blueberries to the remaining filling mixture in the blender, and blend on high until very smooth.  Remove the cheesecake from the freezer and carefully spread the blueberry layer over the first layer.  Place back in the freezer and freeze at least 4 hours before eating.  To serve, remove the cheesecake from the freezer and take it out of the springform pan/plastic wrap.  Place it on a plate/platter and let it thaw 10-15 minutes before eating.  Keep the leftovers in the freezer covered with plastic wrap.

Lemon Cucumber Pickles

I've really come to enjoy my Saturday farmer's market trips.  I think it's a combination of the plethora of multi-colored produce, the helpful and humble farmers that hand over their labors of love in crates and bags, and the feeling of community that seems to permeate everyone and everything.  It's always a treat when I find something I've never seen or used before.  Sometimes I ask the farmer a few questions about this new mystery item, or perhaps google it when I get home.  But, I usually just get into the kitchen and brainstorm for a while before digging in. 

Several weeks ago I bought a few lemon cucumbers from some lovely ladies at the farmer's market.  They are about the size of a lemon and are completely round.  Their outside skin is streaked in shades of yellow and their flesh is a bit sweeter than a regular cucumber.  It only took one bite to fall in love, and two bites to make plans for pickles. 

These pickles are better than anything you will get at the grocery store.  They are tangy and crisp with only the slightest bit of sweetness.  I've mostly been eating them straight out of the jar, but the options are limitless.  I bet they would be particularly delicious in a roasted potato salad or atop your favorite summer burger.  Whatever way you decide to eat them, you won't be disappointed.

Lemon Cucumber Quick Pickles
notes: This recipe is a "quick pickle", so it sets up in your fridge and keeps there for about a month.  It is not formulated for canning.  If you cannot source lemon cucumbers, regular cucumbers will work just fine.  Makes 2 pint jars.

1 1/2 lbs lemon cucumbers
1 1/4 c water
1 1/4 c distilled white vinegar (if you are gluten free, make sure your vinegar is, too)
1/8 cup organic sugar
1 tbsp kosher salt
2 whole garlic cloves, peeled
1/2 tbsp whole mustard seeds
1/2 tbsp whole pink peppercorns
1/2 tsp whole cloves
4 sprigs of dill
2 clean pint jars

Prep the cucumbers: scrub the outside skin well and then cut off the ends of the cucumbers.  Slice the cucumbers into 1/4-inch thick rounds and set aside in a heat proof bowl.

Combine the water, vinegar, sugar, salt, garlic, and spices in a sauce pan.  Bring this mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 minutes.  Remove the pan from the heat and allow it to cool at least 15 minutes.  Once the mixture has cooled a bit, pour it over your cucumbers and let them sit for 1 hour, covered.

Prep the jars: make sure your 2 pint jars (or 1 quart jar) are very clean.  Place 2 sprigs of dill in each jar.  Divide the pickles and pickling liquid evenly between the 2 jars and put them in the fridge.  Leave them in the fridge for at least 24 hours before eating, though 1 week is preferable.  They will keep in the fridge about a month.   

New Addition to the Shop | Blueberry Mint Coulis

Howdy!  Just dropping in to say I've added a new member to the shop today.  It's a lovely and refreshing blueberry mint coulis laced with whole berries.  If it tickles your fancy, head on over and check it out!

Hibiscus Strawberry Chia Pudding

I've noticed lately that my body has started to crave different things from season to season.  It's not that I didn't realize it before, but rather it has become more defined and present when choosing what to eat.  I've also noticed that these cravings are attuned to what plants and vegetables happen to be in season at the time.  There's no better time to crave raw foods than in summer when farmer's markets are bulging with beautiful, ripe tomatoes, stone fruits, and berries galore.  I could probably eat a bowl full of blueberries and cherries for dinner right now and be perfectly content. 

Unfortunately, these cravings mean I'm a tad apathetic towards baking which is totally uncharacteristic of me.  It mainly stems from the fact that turning on my oven means suffering a 20 degree increase in the temperature in my apartment.  That being said, you won't see too many baked goods here over the next month or two.  But, I'll still be sharing lovely recipes that don't require much cooking, if any at all.  So, that's a plus, right?

I made this "pudding" to satisfy a craving I had for something sweet and cold.  You pretty much mix everything up and let it chill in the fridge for a while.  Easy, right?  The end result is a sweet and tart pudding that gets it's thick consistency from lovely protein-packed chia seeds.  I topped mine with a bit of fresh diced strawberries, but this cashew cream would be amazing as well. 

Hibiscus Strawberry Chia Pudding

notes: This recipe takes a bit of planning because it has to sit for several hours or overnight before eating.  Makes about 4 servings.

1/2 lb strawberries (or cherries if you can't find strawberries), cleaned de-hulled
1 tbsp dried hibiscus flowers or 2 hibiscus tea bags
juice of 1/2 a lime
scant cup of water
1 to 2 tbsp agave, depending on the sweetness of your berries
6+ tbsp whole chia seeds

Boil the water and then pour it over your hibiscus.  Let it steep for 10 to 15 minutes.  Strain out the hibiscus (or tea bags) and pour the tea you have made into a blender.  Add the strawberries , lime juice, and agave to the blender also, then blend until the mixture is smooth.  You should have roughly 2 cups of liquid.  Pour the liquid into a bowl, then measure out 3 tbsp of chia seeds for every 1 cup of liquid you have.  If you got 2 cups, then add 6 tbsp chia seeds.  Stir the chia seeds into the liquid to evenly distribute them, then cover the bowl and park it in the fridge for several hours or overnight to thicken.  Once the pudding has thickened, enjoy it chilled topped with fresh diced strawberries or cashew cream.   

Rosy Peach Fool

As I write this post, it's cloudy and drizzling outside.  It's a lovely gift of relief from the searing summer heat that july brings.  I will reluctantly be turning on my oven today so I can get back to testing for my shop since I feel it's been a little neglected lately.  I have found that it's rather hard to balance priorities between blog, shop, work, and life.  I'm not perfect at it, but I suppose there's a learning curve and I'm trying to improve. 

To combat the summer heat, I've got a simple and refreshing treat for you that only uses 5 ingredients and requires no cooking whatsoever.  It's gluten and grain free, vegan, and refined sugar free so you can indulge without the guilt.  Plus, it requires little time to assemble so you can spend more time enjoying the summer and all it has to offer.  If peaches aren't yet in season where you are, any stone fruit will work just as well. 

Rosy Peach Fool
notes: make sure to chill the coconut milk for several hours or overnight in the fridge. Leftovers can be stored in an airtight container in the fridge for a few days, or in the freezer for a couple of months.  Serves 4

1/2 can (about 3/4 cup) of full fat coconut milk, chilled for several hours in the fridge
1/2 to 1 tbsp honey, or agave for vegans
splash of rosewater
2 large peaches, diced or sliced
1/2 tbsp coconut sugar

Mix the peaches and coconut sugar together in a bowl and set aside.

Put the coconut milk in the bowl of a mixer fitted with the whisk attachment (or alternately, in a bowl with a hand mixer).  Start the mixer on medium-low and run the mixer until the coconut milk starts to gain volume.  Stop the mixer and add the honey and rosewater and beat on medium-high to high until the coconut milk has doubled in volume and soft-medium peaks form.  Taste the cream and then adjust for sweetness/rosewater, making sure to whip it into the cream once more with your mixer.  The end result should look liked soft whipped cream.

To serve, you can either layer the juicy peaches in a bowl with the cream mixture like a trifle, or you can gently toss the peaches with the cream to create a more authentic fool.  I set aside a couple of pieces of peach to garnish with.  Enjoy!

Favorites List: 4th of July & Summer

I didn't really plan a specific 4th of July post, but I did go through all of my past posts and created a list of some of my favorites for this summery season.  Take a gander and you just may find the perfect dish for Cousin Eddie's barbeque or Aunt Edna's picnic lunch.

Plan on grilling?  Make these grilled peaches with cashew cream.

Need some raw and fresh appetizers?  Try the peachy guacamole or the lemon dill sunflower pâté.

Want a frozen treat to cool off in the July heat? Whip up the sweet lime & mint granita.

Serving some vegetarians at your fête?  Make these quinoa stuffed avocados or these stuffed portobellos.

Need a crunchy and satisfying side salad?  Try this shredded brussel sprout salad.

Feel like baking a fruity dessert to go along with some good ol' fashioned vanilla ice cream?  Make the mixed berry crumble or the  stone fruit galette. 

Looking for a simple, portable dessert?  The lemon blackberry macaroons are quick to make and easy to pack up and take along.

Going for a long hike, ride, or swim?  Make and take along these peanut butter banana granola bars or these blueberry pie "lara" bars. 

Have a lovely holiday wherever you may be and whatever you may eat!

Chocolate Cherry Hazelnut Haystacks

My grandmother, or as we liked to call her, "Maw Maw", used to make these no bake cookies called haystacks.  It was simply butterscotch chips melted and then poured over peanuts and crispy lo mein noodles.  You dropped them on wax paper to cool and they sort of resembled haystacks, hence the name.  I think the original recipe may have called for chocolate chiops, but my brother and I preferred butterscotch so she obliged.  Such simple ingredients and prep, yet so delicious.   

I was thinking of those little haystacks and Maw Maw the other day as the temperature broke 100 degrees here, and thought I might attempt a healthier version with a bit more flavor and texture.  I knew I wanted to use semisweet chocolate instead of butterscotch and some healthier mix-ins with contrasting textures.  After browsing my pantry, I ended up using a mixture of dried tart cherries, toasted hazelnuts, unsweetened coconut flakes, and puffed grains.  The resulting cookie didn't disappoint.  The chocolate, cherries, and hazelnuts created a lovely flavor combination as well as a contrast of different textures.  To add to their awesomeness, I didn't have to turn on my oven and they are gluten free (depending on the grains you use), vegan, and refined sugar free!  These are far from the original, but I think Maw Maw would have definitely approved of the updated version.  Actually, she would probably have loved them and eaten them for dinner instead of dessert.  She was awesome like that :)

Chocolate Cherry Hazelnut Haystacks
I flattened these instead of leaving them like "haystacks", but feel free to do what you want; makes 12-14 cookies

One 3 to 4 oz vegan semisweet chocolate bar
2 tbsp brown rice syrup
scant 1/4 cup nut butter of your choice (I used cashew butter)
1 cup puffed grains of your choice (I used kashi plain 7-grain puffs)
1/3 cup chopped dried cherries
1/3 cup chopped, toasted hazelnuts
1/4 cup unsweetened flaked coconut
pinch of salt

Melt the chocolate over a double boiler (or carefully in a microwave) until smooth.  Add the brown rice syrup, nut butter, and a pinch of salt and stir until smooth and melted together.  In a bowl, combine the puffed grains, cherries, hazelnuts, and coconut.  Pour the chocolate mixture over and stir to coat everything in the chocolate.  Once combined, form heaping tbsp-fulls of the mixture into cookies (or haystacks) and place on a lined sheet or tray.  Allow the cookies to cool completely and harden in the fridge before eating.  These keep best in the refrigerator and will last a couple of weeks in an airtight container.  Enjoy!