change in scenery ;-)

I am currently making plans to change this page to be filled with pictures and tips and where you can go to be a part of my cooking classes, need a private chef, or have the need to cater a get together. I will be restructuring this page so if you want the recipes go ahead and write them down... ;-)

Much love to you all,

Hila

Vegan Split Pea Soup

2 cups dried split peas (rinse and soak for a few hours)
2 cloves garlic(roasted)
3 carrots
3 red potatoes
1 large bay leaf
1/2 teaspoon celery seed
1/2 teaspoon coriander seeds
1 teaspoon fresh basil
handful of toasted sunflower seeds
1 teaspoon dried oregano
1-2 teaspoons braggs liquid aminos
2 teaspoons sea salt
freshly ground black pepper to taste
1/2 teaspoon of tahini

Soak the split peas a few hours in advance. Chop up carrots potaotes and garlic and put in oven at 350 for 20 minutes.
In a skillet toast celery seeds, coriander seeds and sunflower seeds.
After peas have been soaked, place them along with 2-3 cups fresh water.
Take carrots potatoes and garlic out of oven. Puree. Add to the soup
Add the seeds along with all other spices. Let simmer for 30-45 minutes. yum yum. ;-)

Coconut and Raspberry Cake

Cake:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup fleishman's olive oil margarine (this works well because it is always soft)
1 1/4 cups white sugar
3 egg replacer
zest of lemon
1 cup soy creamer

Preheat oven to 350 degrees F,
Grease and flour an 8″ round pan.
In a large bowl, cream together margarine and sugar until light and fluffy (about 5 minutes) beat in the egg replacer, and the lemon zest.
Beat in flour, baking powder and salt and finally end with the soy creamer.
Pour batter into prepared pan.
Bake in the preheated oven for 35 minutes, or until a tooth pick inserted comes out clean.
Cool on wire rack in pan for 10 minutes, and then invert onto wire rack to cool completely.


For the filling:


2 cups fresh or frozen raspberries
1/4 cup water
2 tablespoons sugar

Puree the raspberry mixture. Return to the sauce pan. Add 2 teaspoons of corn starch to a bit of water to become liquid. Add the corn starch mixture to the raspberry mixture and heat until the raspberry mixture become thick. Remove from the heat and allow to cool.

For the frosting:

4 cups powdered sugar
1/4 cup margarine
1/4 cup coconut oil
2 tablespoons fresh lemon juice
1/2 cup coconut


Be sure the margarine and coconut oil are soft at room temperature, but not liquid.
Beat them together until light and fluffy. This will take some time.
Slowly add the powdered sugar and some of the lemon juice.
Continue beating until all the powdered sugar has been used.


To assemble the cake:

Slice the cake in half.
Put a generous layer of raspberry filling on the bottom half.
Be careful not to go all the way to the edge of the cake with the raspberry filling, as when you put the top half of the cake on it will spread to the edge. If it is at the edge, then it will run over the edge giving a pink side.
Put a generous amount of the frosting on the raspberry filling. Be careful while spreading it not to mix them together, or push any too close to the edge.
Put the top half of the cake on and begin frosting. Be very careful to clean your frosting knife in case some of the raspberry filling gets on it.
Sprinkle the coconut on top of the white frosting and decorate with a few fresh raspberries.

Yellow Dal with Butternut Squash

2 cups of yellow lentils
2 cans of coconut milk
2 cinnamon sticks
2 tbls tumeric
1 bay leaf
ground cayenne

whole coriander
whole black pepper
whole cumin seeds


1 butternut squash
olive oil
salt/pepper

Cilantro to garnish


Soak lentils overnight in water. Cut up butternut squash into medium pieces and sprinkle with oil, salt, and pepper. Turn oven on to 450 and roast for 45 minutes or until squash is tender and soft. While that is roasting, drain lentils and put into pot with coconut milk cinnamon sticks, tumeric, cayenne, and bay leaf. In a small skillet toast coriander, pepper,cumin seeds. After that has toasted, put into pot with lentils. Simmer on low until all liquid has been soaked up by lentils. Take butternut squash out of oven and place in a blender. Puree with a bit of water or coconut milk if any is left. Serve dal in a pasta dish or soup bowl with mashed squash on top garnished with chopped cilantro. Yum yum!!!

Chili

2 tbls olive oil
1/3 cup yellow onion
3 cloves minced garlic
1 chipotle diced
1 jalapeno diced
2 red bell peppers chopped
1 green bell pepper chopped
1 tbls chili powder
pinch of ground cumin
1 can black beans, rinsed
1 can pinto beans, rinsed
1 can small red kidney beans, rinsed
3 tomatoes
1 tbls honey
1 tbls cocoa powder
1 cup frozen corn


Put olive oil in the bottom of heavy pot. Sautee onions over medium heat until translucent. Add garlic, sautee for a couple of minutes. Add chopped chipotle and jalapeno and sautee. Add chopped red and green peppers till they begin to get soft aabout 5 minutes or so. Add beans and spices. Simmer for 30 min. Stir in corn last minute and serve.

This chili is also great with zucchini or any number of other vegetables. This is the basic recipe...have fun and get creative!

Apricot Creme

1 1/2 cups dried apricots
1 1/2 cups tofu (silken)
2 tbls honey
lemon zest
2 tbls chopped pecans

Cover apricots with hot water and soak for 30 minutes. Drain well.
In a food processor or blender, combine the apricots, tofu, and honey and lemon zest. Process until smooth. Chill. To serve place in martini glass and sprinkle nuts on top

Veggie chef ashram stay

I am going to live at a yogi community for three months and practice yoga, meditation and advance my skills as a veggie chef....
If anyone wants to write to me while I am at the ashram....I would love to receive mail. ;-)
The Expanding Light Ashram
Hilary Granger
14618 Tyler Foote Rd
Nevada City, California, 95959

Veggie Curry Dip

1/2 cup toffuits sour cream
1/4 cup vegannaise
1 teaspoon fresh lemon juice, or to taste
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded cucumber
1 scallion, trimmed and finely chopped
scallion greens, sliced diagonally

Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.