Garden Update

We're finally getting some sunny days, not too many, but they are beginning. Friday and Saturday this week were not only dry, but sunny and warm. I managed to get out into the garden both days. Friday I planted carrots, beets, some nasturtiums, and pansies. Saturday was 70º, I wore a shirt with no sleeves and short pants. Woo Who! We both got out there Saturday, Scott weeded around the onions and garlic giving them room to grow. Some of the garlic I planted is elephant garlic and I can see the stalks getting quite thick. I cleared out a mound and planted some slicing cucumbers and a row of delicata squash.

Oregano

Garlic

I'm pretty pleased with the plants that are coming back or still alive from last season. The herbs are rockin', we have lots of oregano, sage, rosemary, and thyme. The artichokes are all showing some life and when I was out there Friday I accidentally dug up some bulbs from the Mystic Spirit Dahlia I have out there. There was some green shooting out the tops of them. I gently put them back in the dirt and said a few encouraging words. I hope they grow. I do like that flower, it added such life to our garden.

Mystic Spirit

The gardening indoors has been going along a bit slow. I have had some disappointments in the germinating department, but that's how it goes. I tried some Stevia seeds this year and none of them germinated.  Too bad too, they are kind of expensive seeds.  But, I did order some seedlings, just in case, which were delivered last week.  I will have my Stevia in the garden this year.  I only grew four plants last year and that provided quite a bit of Stevia for myself and a couple friends. I have some broccoli, cauliflower, fennel, tomatoes, peppers, green onions, and a couple other veggies started. I'll get some corn started in a week or so. I don't want to be too early with the corn this year. I ended up planting it a few times last year. This is the time I get quite anxious and concerned that I won't get everything planted when I want to. It always works out, I'm just impatient.

Kaylee and I decorated some wooden dolls last weekend.  She took them out to the garden with my point and shoot camera and had her own little photo shoot.  I think her pictures came out rather well.  I also bought her a pair of her own gardening gloves this year.  She had a good time trying to move the weeds with the gardening claw. It's much taller than she.

The Potluck Adventures Continue In Longview

The potluck adventures continue. Our next vegan/vegetarian potluck in Longview, WA is Friday, May 20th at Payton's Produce.

This time we're having a raw foods demonstration by Desirée Livingston Ouellette. Desirée is a Live Food Certified/Raw Food Enthusiast & RYT, Registered Yoga Teacher. She teaches Raw Foods preparation with the Parks and Recreation Department of Longview and the reviews have been awesome.

This is for anyone who is interested in plant based eating. No matter
where you are on your journey, if you are interested in adding more
plant based meals to your life or are vegetarian or vegan already. We
can share some food, ideas, maybe a recipe or two and learn together.

The potluck is at Paytons Produce, 1132 Washington Way, Longview, WA.

If you are participating in the potluck, please bring a vegetarian or
vegan (vegan contains no animal products, including honey) main dish,
salad, or dessert; a card listing its ingredients; and plates and
utensils for your use.

Need plant-based ideas? Send me a message, I can direct you to a good
location. If you come alone, figure the amount to serve 4–6 generously;
increase the amount 4 servings for each additional person in your
party/family. This is an alcohol free event. For more information,
email kaydebbie25@yahoo.com. A donation of $2–5 per person is suggested.

Dairy Free Coconut Milk Strawberry Rhubarb Ice Cream

My friend mentioned she was making a rhubarb pie the other day.  I got to thinking about the rhubarb I canned this summer.  I also still have some strawberries in the freezer.

What a combo, coconut milk vanilla ice cream with the rhubarb mixed in.  I made a strawberry sorbet, mixed just a little in the ice cream and then placed it in the bottom of the freezer containers.  I poured the ice cream in the middle.  The sorbet froze around the ice cream nicely.  It's almost like strawberry 50/50 bars. Very Delightful and dairy free.

Dairy Free Vanilla Ice Cream
Begin by making a substitute for condensed milk.

Condensed Milk Substitute

1/3 cup thick coconut milk (The cream at the top of the can)
1/3 cup maple syrup or agave
1 TB melted coconut butter

Whip all above ingredients together and place in the refrigerator until ready to use.

Vanilla base for ice cream

3 TB egg replacer
9 TB filtered water
3/4 cup sucanat or agave
Remaining can of coconut milk from condensed milk substitute
Condensed milk substitute (above)
2 pint coconut milk coffee creamer
1/2 teaspoon sea salt
2 1/2 TB vanilla extract or the seeds from a whole vanilla bean.

In a large mixing bowl whisk 3 TB egg replacer with 9 TB filtered water until thoroughly mixed and fluffy. Add the condensed milk substitute. Add 3/4 cup sucanat (or brown sugar) and again mix thoroughly. Add the rest of the can of coconut milk and the coconut creamer, 1/2 tsp sea salt and the vanilla. Chill mixture for about four hours before freezing according to the directions for your ice cream freezer.

The Good Shepherd's Pie ~ Vegan

This is a recipe from one of my most favorite vegan cookbooks, Vegan World Fuisine Cuisine.  The weather is still a bit chilly for me and I felt like some warm food today.  I've been craving something with potatoes, white or sweet.  I just wanted some potatoes. I remembered the Vegan World cookbook had a great shepherd's pie recipe.  It was worth a short trip to the store today for some more potatoes.

I used a bit less tofu in the recipe, only a 10 oz package and some dried soy protein strips.  I soaked them in vegetable broth to rehydrate them and diced them.  They have a taste and texture like chicken breast strips. I also didn't have any barley malt syrup and I think it was really expensive when I did find it. I used a little barley miso mixed with a little vegetable broth instead.  I used my one ounce scoop to place the potatoes in little bite sized mounds across the pan. I also cooked mine a little longer than the recipe asked for.  I think it took about 50 minutes before I was satisfied with the texture of the potatoes and the filling.

The Good Shepherd's Pie

     Vegan World Fusion Cuisine, page 137

10-12 medium Potatoes, 1/2" cubes
1 C Coconut, rice, or soy milk
2 TB Olive oil
¾ C Onion, diced
1 TB Garlic, minced
¾ C Carrots, ½" cubes
½ C Celery, sliced Thin
½ C Red bell pepper, diced
½C Mushrooms, sliced thin
2 lbs Tofu, extra firm, crumbled
¾ C Peas, fresh or frozen
¾ C Corn, fresh or frozen
1/4 C Tahini
4 tsp Shoyu (optional)
1 TB Basil, fresh, minced (1½ tsp dry)
1 TB Italian parsley, fresh, minced
1½ tsp Sea Salt, or to taste
1 tsp Thyme, fresh minced (½ tsp dry)
1 tsp Sage, fresh minced (½ tsp dry)
2 tsp Barley malt syrup
½ tsp Black pepper, ground to taste
½ tsp Crushed red pepper flakes
1/4 tsp Cayenne pepper, or to taste

Preheat oven to 350º

Place potatoes in a large pot with filtereed water.  Bring to a boil and cook until potatoes are soft, approximately 15 minutes.  Drain well, place in a large mixing bowl with coconut milk and mash well.  Add salt and pepper to taste.  Set aside.

While potatoes are cooking, place oil in a large sauté pan on medium high heat.  Add onion and garlic, cook for 3 minutes, stirring frequently.  Add carrots, celery, bell pepper and mushrooms, cook for 10 minutes, stirring frequently.  Place in large mixing bowl with remaining ingredients except potatoes and mix well.

Place tofu vegetable mixture in a well oiled 9" x 13" casserole dish.  Top with mashed potatoes, using a spatula to create a smooth surface.  Score pretty desings on top with a fork.  Bake until slightly golden brown and completely cooked, approximately 25 minutes.  Cool for 10-15 minutes.

Serve with mushroom gravy...