Harvest Recipe: Radish Apple Salad

It's Radish Season! This salad has become a staple around the house lately. It is so easy with only 6 ingredients! And super tasty. The vinaigrette does a great job of taking the bite away from the radishes.

***

2 cups chopped radishes

2 cups chopped apples

2 tbsp minces chives or green onion

Toss these ingredients together

Vinaigrette

2 tbsp extra virgin olive oil

2 tbsp apple cider vineger

1 tbsp stone ground mustard

Whisk liquid ingredients together, then poor over the apple radish mixture. Toss until vinaigrette covers all

Harvest Recipes: Beet Slaw

Those who know me know that - I LOVE BEETS! I love everything about them especiallly the color you get when you juice them. Heaven!  I also love eating them in new and adventurous ways. 

Here is my latest beet creation. 

Beet Slaw

1 medium beet

1 apple

3-4 carrots

6-8 radishes

Beet Slaw Dressing

2 tbs avocado or canola oil

2 tbs apple cider vinegar

1 tsp maple syrup

2-3 mint leaves

1/2 garlic clove

1. Grate the beet, apple and carrots. I use my food processor with the grating plate.
2. Chop radishes. Toss with beet, carrot, apple mixture.
3. Put ingredients for beet slaw dressing in blender, blend. Pour over veggie mixture, toss.
4. Eat.

Harvest Recipes: Peanut Tofu Stirfry & Zucchini Pasta

I have had a spiralizer for many years now and substituting zucchini for pasta is a great way to cut out those carbs!This is also great as we enter zucchini season in the garden as there are many different variations on stirfry. So don't be afraid to get creative. One of my regular recipes is Pepito Pesto & Zucchini noodles (here is that recipe.) Gracie likes it so much she will take it in her lunch! SCORE!  

Here is one of my latest zucchini pasta creations. It was completely gone - no leftovers what so ever! 

e.

Peanut Tofu Stirfry

1 brick extra firm tofu - cut into cubes (Melissa's or Trader Joes is my favorite)

1/2 c. sliced white onion

1 cup roasted peanuts

1/2 c. sliced red/orange sweet pepper

2 tbs tamari or soy sauce

2 tbs high heat oil (i used avocado but you have many options ie,  canola, coconut)

2 medium zucchini

Peanut Sauce

2 tbs rice or apple cider vinegar

2 tbs tamari or soy sauce

2 tbs light oil (avocado or canola)

2 tbs peanut butter

1 clove of garlic

Juice of one lime 

1tsp of garlic chili sauce (optional)

1.  Heat your wok or favorite non-stick skillet with oil on med-hi heat. Add tofu. Fry for 5 minutes stirring frequently. Add onion. Cook until tofu is golden on all sides
2. While tofu and onions are cooking, spiralize your two zucchini. Put noodles in large pasta bowl.
3. When tofu is browned add peanuts. Cook for another 5 minutes until peanuts are golden.
4. Add 2 tbs of tamari and red peppers. Stir frequently. Cook for two minutes. Remove from heat.
5. Add ingredients for peanut sauce to blender. Blend until completely combined. This mixture should be the consistency of an oil and vinegar mixture. If it is a bit thick at a tbs of water and blend again.
6. Add tofu mixture and peanut sauce to raw zucchini pasta. Toss and serve immediately.

Roasted Beet Hummus

It's no secret. I love beets.
I am always looking for new ways to work them in to the meal! We get a box of organic fruits and veggies delivered to our home weekly and I had a plethora of beets. What a delight! But honestly, after a giant bowl of Red Velvet Soup, could I really ask my community members to endure more beets??

A light bulb went off!
I haven't tried a beet dip yet!!

So that is how beet hummus came to our table.

Beet Hummus

3 small - medium Beets

5-10 cloves of garlic

2 tbsp olive oil

Chop the beets. Toss beets and garlic in two tbsp of olive oil. Roast at 400 for 30 mins in the oven.

1 can of garbanzo beans, drained & rinsed

Juice of 1 lemon

1 cup tahini

1/4 cup olive oil

Salt to taste

Feta for Topping

Add cooled beets and garlic to food processor with garbanzo beans, lemon juice, tahini, olive oil, salt. Blend until smooth. Top with feta cheese and serve with pita, baby carrots, cucumbers, corn chips. (whatever you like to dip in the dip)

Recipe: Red Velvet Soup

Back in the days of University of Notre Dame community life, one of our community member made borscht quite regularly. Being a huge beet lover, I was always thrilled with opportunities to consume beets!

With the onset of our CSA the thing that we always plant lots of is BEETS!  And with that last year Gracie came up with this recipe. Have you noticed that if your child creates it in the kitchen they are much more likely to eat it?? It's true. Gracie will always go back for seconds on this one. And I am always eager to indulge here knowing how healthy this soup is!

Red Velvet Soup

Since we started getting the organic box of fruits and veggies dropped off weekly, I make this soup much more because really you can throw in anything that you desire. The only thing this an absolute must is beets. This recipe is for a large pot of soup, dutch oven size. 

1 c. chopped onions

1 c. chopped carrots

1 c. chopped celery

Fry up with 2 tbs. olive oil. Until the onion is translucent. Chop remaining veggies while you are waiting for onions reach translucent stage..

2 - 3 potatoes peeled and chopped

3-4 large beets peeled and chopped

1 small head of purple cabbage, chopped

1-2 turnips chopped

4-5  whole cloves of garlic

1 veggie bouillon cube 

Remember when chopping that all of this is going to get pureed so big chunks of veggies are just fine - unless you are not planning to puree...When the onions are translucent add the remaining veggies. Stir and if you need, add 2 more tbs of olive oil. When veggies are all coated with oil and oniony goodness add water till all veggies are just under water. Let simmer for 20 mins or until beets and potatoes are soft. I use a submersible blender and puree it. I have also used a bar blender/vitamix taking out the big chunks with just a little broth at a time.

Serve with a dallop of plain greek yogurt or sour cream and  your favorite crusty bread.

Harvest Recipes: Tomato Jam

Last year we had so many tomatoes that I actually got tired of canning tomato sauce and salsa. This was a first for me and I found myself seeking out new tomato recipes. I stumbled upon tomato jam and jelly recipes. I was totally in foreign tomato lands but was completely intrigued. I tried a few different variations last  year and they were all positively delightful. This jam is wonderful on a cracker with goat cheese or a slice of manchego, or on a ham and cheese melt. 

Here is the nuts an bolts of the recipe and then you can add other flavors as you see fit. Some of the variations that I have added are ginger & lime peel, lemon peel, 1 jalapeno and lemon peel - to name a few.  My most recent creation  was jalepeno, green tomato, lemon zest and it is positively delightful!

***

6 cups of pureed fresh tomato (green or red)

3 small jalepeno peppers pureed (optional)

6 cups of sugar 

Juice of 1 lemon/lime

zest of 1 lemon (optional)

Add ingredients above to a large dutch oven pot. Bring to a boil. Allow to boil for 10 mins. Add 2 packets of gel pectin. Stir until incorporated. Raise to boil. Allow to boil for 1 minute. Remove from heat. Ladle into sterile half pint jars and process accordingly.  I always seal with sterile lids in a boiling water bath for 5-8 mins. 

This recipe makes 8 half pints.

Recipe: Soysage

Lately, Gracie has been intent on take tallies of everyone's favorites - color, day of the week, thing to do at Christmas, food. With this poll-taking going on, I learned that Gracie's favorite food is soysage! My heart lept! This is a super healthy, wholesome recipe and she can't get enough of it.

This recipe was passed on from a community member during our Community Living in our South Bend/Notre Dame days. I have made a few tweaks over the years and have perfected it to our family tastes. The original recipe actually called for soy beans or garbanzo beans, hence the name soysage. But most recently we have been using a mix of all different lentils.

Soysage 

2 1/2 c. cooked lentils

3/4 c. cooked wheat berries
1/2 c. cooking oil
1 Tablespoon honey/maple syrup
1 c. chopped red pepper

1 c. chopped sweet onion

2 large cloves of garlic

Make a puree with the red pepper, onion and garlic.

Pulse remaining items in the food processor until relatively smooth.

1 c. whole wheat flour 

1.5 c. nutritional yeast
1 Tbsp oregano
2 tsp salt
1 1/2 tsp sage
1 tsp ground mustard
1 tsp black pepper

Mix the dry ingredients in a separate bowl. 

Combine with the wet lentil mixture. 

You should have a pretty stiff dough when totally combined.

If it is still too wet you can add more nutritional yeast or whole wheat flour. I prefer nutritional yeast because of the B vitamins and added flavor.

I fry them in my cast iron skillet with a high heat cooking spray. 

Note: These freeze tremendously. For this reason, I generally make a quadruple batch so that we have them on hand.

2 Fall Soups

I welcome fall each year with soup. Earthy, velvety are two characteristics that I particularly love. Here are two recipes that are staples around our house.

Sweet Potato Peanut

I stumbled upon purple potatoes last week. They made for a really beautiful bowl of soup!

2 tbsp butter/margarine

2 tbsp cooking oil of your choice

1 small sweet onion, diced

Saute onion until translucent.

2 cups cubed sweet potato

1 cup non salted peanuts

Add to sauteed onions. Stir until all potatoes and peanuts are coated in oil. 

3 cups broth

Add to onion, peanut, potato mixture. Simmer until potatoes are very soft.

I serve mine with this spicy topping. Gracie then has the choice spicy or not

Topping

1/2 cup peanuts

1 clove garlic

1tbs sweet chili sauce

Pulse in food processor

***

Potato Parsnip Soup

2 tbsp butter/margarine

1 small sweet onion, diced

1 apple, peeled and cubed

Saute onion until translucent.

2 large parsnips cleaned, diced

2 cups, peeled cubed potatoes (I used red or gold organic)

3 cups broth (veggie or chicken)

Cook until potato and parsnip tender.

1 cup half & half

OR

1 cube silken tofu

Blend until velvety smooth.

I use a submersible blender. You can also use an upright blender. 

Harvest Recipes: Carrot-Top Pesto

With one of my recent pinterest sessions I came across a recipe for Carrot Top Pesto.  I was intrigued. Most of the recipes I saw mentioned that carrot greens can be bitter. They recommended using pine nuts. I thought I would try the sweet pistachio to counter the bitter green.

It was a big hit - so much so that Gracie was gobbling it down by the spoonfuls, not even putting it on bread. I am always tickled when she munches on greens happily. It's also always a marvel when we get to eat the whole plant!

Carrot-Top Pesto

2 c. carrot tops (no stems if you can help it)

1 c. pistachios

3 clove garlic

1 c. fresh grated Parmesan cheese (optional)

1/2 to 1 c. olive oil (depending on desired consistency)

1/2 c. water (to cut down on use of olive oil)

Throw all the ingredients in the blender or food processor.

 Blend until smooth.

 Serve on your favorite crusty bread or over pasta. 

Harvest Recipes: Chocolate Milk Green Smoothie

Last night upon harvesting a load of greens, one mom said, "what are we going to do with all of these!?!?" I responded, "stirfries, salads, or green smoothies!" "Green Smoothies?" "I make one that's just like chocoloate milk! It's the easiest way to get Gracie to eat her greens!" 

 Chocolate Milk Green Smoothie

1 banana, frozen

1 1/2 c. coconut water

1 1/2 c. milk of your choice (I use soy or almond)

2 tbsp cocoa powder

2 tbsp sweetener of your choice *see note

2 tbsp chia seeds (optional)

2 tbsp hemp seed (optional)

Blend it UP! 

I try to make it the consistency of that thick Dean's Chocolate Milk. So it usually comes out somewhere between milk and a smoothie. It is always a winner in my house. We frequently have it for dinner as our salad.

** Sweeteners - My favorite is two dates that have been soaked overnight in coconut water. I don't always think to have them soaking. So I most frequently use coconut sugar or maple syrup.

Harvest Recipes: Spring Onion Cheese Dip

Just yesterday, the Saturday CSA work-day, we had our first harvest shared out. It was spring onions. What to do with a plethora of spring onions? We were musing over this and I said, "Oh just get some greek yogurt, a clove of garlic, salt and pepper and throw it in the food processor with the spring onions!" I will have to find out from Kristen if she tried it and how it was. 

While trying out some creativity with spring onions I stumbled upon a fabulous concoction. I served it  for a dinner party Saturday night as the hors d'oeuvres and it did not make it to the dinner course. It is not vegan, not really even all that healthy with the cheese, butter and bacon. But there is one thing that is for sure. I am not by any means an onion fan. But fresh picked and blended into an amazing dip the same day proves to be the key.  It was delectable...

Spring Onion Cheese Dip

Simply throw these ingredients in the food processor and pulse until smooth.

1 c. chopped spring onions 

2 c. shredded extra sharp cheddar

3 strips of cooked bacon

1 16oz. package of  cream cheese

1/2 stick of  butter

Salt & Pepper to taste

Serve with your favorite cracker.

Cabin Fever: Kale Chips

This day has been glorious creative time with Gracie. Being stuck at home after a mega busy weekend is not so bad. Bring on the chill!

Last week Gracie announced that she would like some kale chips. When the kid asks for greens, I listen. So we ventured to Whole Foods, the only place (until my garden goes in) that I can get organic kale, and bought three large bunches. 

Today was the day that all that kale became chips! Yum!

As Gracie was ripping leaves and doing away with the stems, I hear, "Whoa! That is the coolest leaf! Mom, LOOK!"

Gracie prefers her kale chips plain, just olive oil and salt. So, that's what she did. Just enough olive oil to lightly coat each leaf and a touch of salt. Put them in the dehydrator and a few hours later, crunchy green goodness! 

I made a second batch using this recipe. The dressing was so delicious that I could have eaten it by the spoonfuls. The finished kale chips dehydrated with this dressing was out of this world. Try it!

4th of July, Raw Style

I was out doing my weekly shopping and was overcome by the beauty of fresh berries all around me. The colors of blueberries, raspberries and strawberries are so inviting.  I gave in to Trader Joe's peer pressure and put them in my basket. Immediately the recipe for a raw berry tart started to take shape. 

Berry Tart

Crust
1/2 Cup Oats
1/2 Cup Unsweetened, Flake Coconut
1 tbs Coconut oil
3 softened dates

Put all ingredients in the food processor and pulse until small pea-sized balls appear. Poor into standard pie plate and press around the edges. Place crust in refrigerator while preparing filling.


Filling
1 cup cashews (soaked for at least 1 hour)
1 banana
juice and zest of one lime
1tbs honey
a drizzle of vanilla

Put all ingredients in the food processor. Process until smooth and creamy - the longer the better. Spread filling in crust.

Topping 

Use what berries you find the most delectable. The ones that were pressuring me in the grocery store were raspberries and blueberries. I used about 2 cups total. Gently press them down into the filling. Chill for at least 2 hours before serving. The colder it is when you serve the more it will stay together.

Vegan Lasagna

I have never really been much of a lasagna fan. I am not sure why but it has just not appealed to me...until I began delving into vegan cuisine. A few years ago my high school friends and I started a Christmas Eve Brunch Tradition and Vegan Lasagna has been at the center of this Vegan Feast. Each year there are new delicacies but the Lasagna is the mainstay. My friend Allison makes it and makes it well. I have never asked for her recipe but have tried my hand at it a few times with great success. Usually the pan is empty at the end of the meal. So here is a variation on Allison's theme.

Veggie Filling

1 large egg plant - chopped

1 sweet onion - chopped

2 cups chopped mushrooms (optional - I realize mushrooms are controversial)

olive oil 

salt and pepper

Toss all of these ingredients with olive oil. Be sure to properly coat veggies. Bake in a 9x12 baking sheet for 30 minutes at 400. Stir after 15 minutes. 

Vegan Green Ricotta

1 brick of extra firm/high protein tofu drained

2 cups tightly packed fresh greens (kale, spinach, power green mix - any or all will do just fine)

3 large cloves garlic

salt & pepper to taste

1/2 cup of olive oil (maybe more for proper ricotta consistency)

Place all ingredients in  the food processor and blend until smooth. This should be the consistency of a textured sour cream.

Sauce

You could definitely by a pre-fab sauce and call it a day. But if you want something with oodles of flavor and zing, try this.

28 oz crushed tomatoes

1 cup tomato tapenade (sundried tomatoes, olive oil, garlic)

1 cup packed fresh basil leaves

1/2 cup pine nuts

2 cloves garlic

1/2 cup olive oil

Place crushed tomatoes and tomato tapenade in bowl. Set aside. Place remainder of ingredients in food processor and pulse until you have a smooth paste. Mix pesto paste in with the tomato mixture. Voila!

Now you are ready to put your lasagna together...

The Layers

additional layers...

I use Delallo Whole Wheat No Bake Lasagna Noodles. You could use any variety. I have found these particular ones to be the closest to authentic Italian and they bake up to al dente very nicely. I find them at Whole Foods.

Daiya Mozzarella Shreds I love this cheese substitute. It is creamy, and very tasty. Found at Whole Foods.

Here is how I layer my 9x12 lasagna pan.

1. Thin layer of sauce
2. No Bake Noodles - typically 4 across
3. 1/2 of the Roasted veggies
4. 1 cup Daiya Shreds
5. No Bake Noodles
6. Green Ricotta (all of it)
7. 1/2 of the Roasted Veggies
8. Thin layer of sauce
9. No Bake Noodles
10. Rest of the sauce
11. Rest of the Daiya Shreds

Bake at 350 for 1 hour. Let stand for 15 mins before serving.

I have made this lasagna up to 3 days in advance and let it sit in the fridge until it was needed. This actually is a better way to do it as the flavors have time to mature. 

There are many steps but the outcome is completely worth it! Enjoy!

Vegan Vichyssoise Vert

This soup was invented from the need to incorporate some leftover southern greens. They were sitting in the fridge yearning to be mixed with potatoes. As I was chopping the leeks, I realized that the soup would be missing it's protein. I rummaged around for legumes or some silken tofu to no avail. I came across some cashews and there the Vischyssoise was born. Vischyssoise is traditionally an extremely rich and creamy potato, leek soup. Well being vegan and enjoying raw cashew cream, why not? The toasted cashews add a new dimension of creamy richness. The greens add a fabulous vibrant color and earthiness. 

2 cups mixed collard/mustard greens lightly steamed (with their steaming broth)

1 cup chopped leeks

2 cups chopped/peeled potatoes

2 cups cashews, raw unsalted

2-3 cups veggie broth (depending how much steaming broth from above, total amount of liquid should be around 5-6 cups)

Salt & Pepper to taste 

Olive Oil for garnish

1. In your soup pot, saute leeks with some olive oil until tender
2. Add cashews. Stir consistently until the cashews turn golden brown.
3. Add potatoes and broth. Cook until potatoes are soft.
4. Add greens and their broth to potato/cashew/leek mixture.
5. Using a submergeable blender, blend until smooth. 
6. Salt & Pepper to taste.
7. Serve with a drizzle of 0live oil and fresh ground pepper.

Asparagus & Roasted Pine Nut Salad

3 cups chopped asparagus, fresh

1 cup yellow cherry/grape tomatoes halved

1 cup red cherry/grape tomatoes halved

1/4 cup thinly sliced red onion

1 cup pine nuts, lightly toasted

Toss above ingredients with olive oil so that all is lightly coated. Salt & Pepper to Taste. Drizzle salad with Balsamic Glaze

Vegan Spinach Artichoke Dip

1 thawed brick frozen spinach (squeezed as dry as possible)

1cube soft or silken tofu

3 tbsp vegan mayonaise

3 cloves of garlic

1/2 c. olive oil

salt and pepper to taste

Throw all of this into the food processor and pulse til desired consistency. I pulsed til smooth.... Set aside.

1 can of artichoke hearts, chopped

1/4 c. olive oil

1 c. Daiya mozzarella shreds

Place chopped artichokes in the bottom of a  6x9 baking dish. Drizzle with olive oil. Top with Daiya.

1c. Daiya mozzarella shreds

1 12 oz. pkg French Fried Onions (the ones I found at Whole Foods were..)

Place tofu/spinach mixture in the baking dish atop the first layer of Daiya and artichokes. Add remainder of Daiya, then the french fried onions. Bake at 400 for 30 mins or until Daiya is melted. I used a glass baking dish and this made it easy to tell when the layers were melted together....

Serve with Corn Chips or Preztel Bread..

It's Vegan! Kentucky Derby Pie

When it comes to food, my tastes for down home southern food have not changed. And since being Vegan (this time and last time) when it comes to festive foods the thing I miss most is Pecan Pie. I have tried a few different raw recipes only to be disappointed. They were ok but just not the same. Until today. 

I have been researching raw pecan pie recipes and combined a few and ended up with this. Even better than Pecan Pie is Kentucky Derby Pie - basically Pecan Pie with Chocolate. And even better than that is a pie that is totally acceptable for breakfast as it is made out of nuts, dates, avocados and flax. How could one possibly go wrong?

So here is my recipe.

Crust

1/2 cup ground flax seeds

1/2 cup unsweetened coconut flakes

1/2 cup coconut oil

2 tbsp cocoa powder

1 tbsp cinnamon

1. Blend in food processor until clumpy like a dough. If it is not quite getting to that stage add more coconut oil.
2. Press into pie plate. Crust should be about 1/4 of an inch thick all around. If you have left over crust pop it in your smoothie tomorrow morning.
3. Set crust aside and get started on the Chocolate filling

Chocolate Filling

2 tbsp of coconut oil

3 soaked dates

2 soft avocados

2 tbsp raw honey

2 tbsp cocoa powder

1. Put all ingredients in the food processor and blend until smooth
2. Fill the crust with chocolate filling to halfway. If you have any left over you could use as the base for a chocolate smoothie or just eat for breakfast as it is...

Ooey Gooey Pecan Pie Filling

1 c soaked dates with soaking juice

1 c raw pecans

1/4 c raw honey

1/4 c maple syrup

1c. raw pecans (for topping)

1. Put ingredients (save pecans for topping)  in the food processor and blend until smooth.
2. Pour into pie crust
3. Top with remaining pecans
4. Place in freezer for at least 1 hour. 
5. Have pie at room temp for at least 30 minutes before serving

Vegan Cherry Granola Muffins and Raw Carrot Soup

Cherry Granola Muffins

3 c. of all purpose flour

2 tsp baking soda

2 tsp cinnamon

1 tsp allspice

1 banana

 o1 c. non-dairy milk of your choice

1 tsp vanilla

1/4 c. canola oil

1 c. your choice of granola

1/2 c. dried cherries

1. Sift together flour, soda, and spices with a whisk

2. Put banana, milk, vanilla and oil in the blender and blend up until combined.

3. Add liquid mixture to flour mixture and mix until combined

4. Fold in granola and cherries

5. Put in muffin tins

6. Bake at 350 for 15-20 mins

Packed and ready for my lunch!

Raw  Cream of Carrot Soup

1 c. raw carrots chopped

1/2 c. extra virgin olive oil

1/4 c. raw onion

1/2 c.  cashews

2 tbs soy sauce/tamari

1 c. water (depending on   desired consistency)

1.  Put all ingredients in  a blender

2. Blend until smooth

I intend to serve this with  cucumbers that have been marinated  with tahini, fresh garlic, lemon juice, olive oil, salt and pepper. I will let you know how it goes...

Vegan Cookbook Challenge - Vegan Brunch

Last Saturday I had my Catechists over for a Christmas Brunch as an appreciation of all that they do in service to Faith Formation at our parish. As I was planning the menu, I kept going back and forth between making a partially vegan menu or fully vegan. I kept thinking, maybe I should serve breakfast sausages, in order to be polite, as not to offend anyone's taste buds. I realized that this line of thinking will get me no where if I am to succeed at this healthy life change. 

So on the menu was Polenta Pie, Bok Choy Slaw and Coconut Milk - Vanilla Bean Rice Pudding topped with Fresh Blueberries.

I found the recipe for Polenta Pie on thewickedgoodvegan.com. It was amazing. I could eat and eat and eat this pie. I cooked the polenta with a not-so-chik'n bullion stock. When I got done with the stirring and stirring part I added vegan mozzarella shreds - the Trader Joes brand. This Vegan Cheese actually has more flavor and consistency of Parmesan cheese. The polenta made with broth and vegan Parmesan... I could have eaten the whole lot of it right then and there. I made a hash type mixture of mushrooms, smokey tempeh strips and onions and mixed that in to the polenta. then I mixed in an entire container of fresh spinach. I poured this polenta-hash mixture into pie plates and let it set for a day. I baked the pie, topped with Daiya Mozarella shreds the morning of the brunch.

The Bok Choy Slaw was a conglomeration of various recipes that I found around on the internet. Really it was just ok. I had some of the leftovers today to for lunch and added some more soy sauce and it was much much better. The best thing about this recipe is that it is simple. It added the fresh, crisp element to the menu that I find imperative for any brunch.

The Coconut Milk-Vanilla Bean Rice Pudding was fabulously creamy. I had intentions of serving it with blueberries and mangos but when I cut into the mangos they were brown and fibrous. Yuck! So the Blueberries flew solo and it ended up just fine.

Both the Bok Choy Slaw and Rice Pudding recipes are just beyond the "read more" button...