patsybell

[patsybell]

Avocado Potato Salad

Cuisine Plant Based, Vegan, Vegetarian, Whole Food

Ingredients

2 1/2 - 3 lbs potatoes

2 large avocados

1/2 cup red onion, chopped

1/2 cup celery, chopped

1/2 cup dill pickle, finely chopped

4 Tbs mustard

Juice of 1 lemon

1/4 tsp pepper

Salt to taste

Herbs: season to taste. Dill, celery seed or chopped leaves, cilantro. Start with ½ teaspoon and add more to taste.

Instructions

Wash potatoes and cut into 1 inch cubes.

Add mustard, lemon juice, pepper and salt.

Place potatoes in a steamer or boil until almost cooked through but still firm.

Drain potatoes and let cool.

While potatoes are cooling, prepare the rest of the ingredients.

Chop up dill pickles, onions celery and place in a large mixing bowl.

Remove seeds from avocado and spoon into bowl.

Mash avocado, leaving slightly chunky or smooth, your choice. Add mustard, lemon, salt pepper and herbs to make a dressing.

Combine potatoes, pickles, celery and onions with dressing.

Garnish with fresh dill, celery leaves or cilantro.

[patsybell]

Make simple creamy potato soup from your favorite recipe. This is vegan potato soup with no dairy. Then I add a 2 cup package of frozen sweet corn and 4 - 6 roasted chopped chilies. (Anaheim peppers) The Corn and peppers are from last summers garden. They make a rather bland soup burst with flavor and texture. Start with baked potatoes to make the soup. Use an emersionblender to create a creamy ness with out butter or cream.

Scoop out the centers of baked potatoes, Use the potatoes for soup. Season the skins with salt, pepper, garlic or onion salt. Spread a couple of tablespoons salsa in each potato shell. Sprinkle with non dairy cheese, top with a tablespoon of chopped hot or sweet peppers. Broil until cheese is melty and edges are crispy.

Soup and potato skins will reheat well, so make extra for lunches or leftovers.

The next day add guacamole or garlicky sautéed kale to the potato skins.

Top potato soup with red or green onion, crushed corn chips or cashew cream.

[patsybell]

One of the best rewards of the summer. The day comes when you have more fresh cucumbers than you can eat. I use the pickle recipe Grandma used with the addition of Pickle Crisp. Home grown garlic, dill, peppers and cucumbers make these winter treats the reason I always order too much seed on snowy winter days.

Kirby cucumbers are the classic pickling cucumber. Persian cucumbers have thinner skin and are the perfect size for packing into pint jars.

This recipe can also be used for pickling okra, green beans, garlic scapes, and even carrots.

[patsybell]

Meyer Lemon Harvest

I harvested the entire lemon crop today before the big, late night freeze.

OK, it was 3 large lemons. On a tree less than 2 feet tall, this season’s crop is fewer, but larger fruits.

Because of their scarcity, these lemons are precious and designated for specific purpose.

One will be the main ingredient in Thanksgiving’s Whole Lemon Dressing used as a salad dressing and the roasted Brussels Sprouts marinade.

One will be juiced and frozen into little cubes. The perfect accent in any cup of tea, toddy or vegetable dish. This splash of pure organic juice will add sparkle to any dish.

The final Lemon will star in Ladybird’s Lemon Cake. Pale yellow and lightly lemon scented, the First Lady’s cake needs only a lemon zest glaze and, perhaps candied lemon slices.

Whole Lemon Salad Dressing and Marinade.

[patsybell]

Finally fall, ahh.

Apple Cider Season

Try my new recipe. Tell me what you think.

Sage and Cider

Salad Dressing

1/2 cup apple cider

¼ cup apple cider vinegar

1/2 tsp dried sage ( 3 or 4 fresh whole leaves )

1 teaspoon chia seed

Instructions

1. Shake all of the ingredients together in a tightly lidded jar. Make ahead to allow flavors to develop and the dressing to thicken. ( at least 30 minutes )


2. Store in the fridge for up to a week

Fresh Sage - 7 fresh whole leaves equal about 1 teaspoon of chopped dried sage.

Make it your own with an addition:

🍎 1 small minced shallot,

🍎 1 teaspoon Dijon mustard

🍎 ½ teaspoon brown sugar

🍎 Fresh ground pepper

#vegan salad dressing

[patsybell]

Roasted Garlic and Red Pepper Hummus

Aren’t these peppers beautiful? Peppers are the big success of my summer garden.

Ingredients

* 1 large head of roasted garlic

* 1 large roasted red bell pepper

* 1 tablespoon extra-virgin olive oil

* 2 (15-ounce) cans chickpeas/garbanzo beans (about 3 cups total), liquid drained & reserved

* 1/4 cup tahini (sesame paste)

* 1/4 cup extra-virgin olive oil, plus additional for garnish

* 1/4 cup fresh lemon juice (about 2 lemons)

* 3/4 teaspoon salt, plus more to taste

* 1/8 to 1/4 teaspoon cayenne

* 3 to 4 tablespoons reserved liquid from canned chickpeas, plus more if needed.

* Smoked paprika and minced fresh parsley, to garnish.

Instructions

1. Place the peeled and chopped pepper and peeled garlic cloves to the blender or food processor.

2. Add the drained chickpeas, tahini, olive oil, lemon juice, salt, and cayenne, plus 3 tablespoons of the reserved chickpea liquid.

4. Puree until smooth, adding additional chickpea liquid 1 tablespoon at a time until a desirable consistency is reached. Puree for another minute or two until completely smooth, scraping down the sides as needed and seasoning with additional salt if needed. Discard any leftover reserved chickpea liquid.

5. Transfer the hummus to a serving dish and swirl the surface. Drizzle the top with extra-virgin olive oil and sprinkle with smoked paprika and minced parsley.

6. Serve with pita bread slices or pita chips and celery/ carrot sticks.

#roasted red pepper hummus

[patsybell]

Herb Vinegars

Late summer herb gathering for herb vinegars. There is time for another flush of leaves, but seeds must be gathered promptly. Most herbs will thrive until first frost. Drying seeds and making herb vinegars bring the herb garden into the kitchen. These herbs will become salad dressings, tea, and next years garden seed.

[patsybell]

Refrigerator pickles I’ve made with bits and pieces of garden produce. Have you ever pickled green onions or baby green beans? Plus there’s 2 jars of golden cherry tomatoes. The red and green onions include garlic slices that make these pickles better than any you’ll get at the deli.

#refrigerator pickles

[patsybell]

Picked cherry tomatoes, green beans, onions. Add spices to the sterile jar, stuff with veggies, top with.brine, seal. Ten days from today we will have a taste test.

#pickled cherry tomatoes #pickled green beans

[patsybell]

It’s peach season! I made Peach and Pecan Quinoa Salad. Add peaches, toasted pecans, bell pepper and cucumber to quinoa. Serve with lemon yogurt dressing. Season with herbs like cilantro, parsley, green onion, salt and pepper. Vegan, (Non-dairy and fat free.)

#quinoa #healthy salads #cold #summer salads

[patsybell]

Smashed potatoes with roasted garlic; lemon and basil marinated green beans; tomatoes with red onion vinaigrette. Garden harvest dinners are the taste of summer freshly gathered.

#smashed potatoes

[patsybell]

Since I learned that puff pastry is vegan, I’ve been experimenting with a summer favorite, tomato pie. Tomato pie is evolving into cherry tomato tart. This one has caramelized onions, basil and thyme.

[patsybell]

Stuffed baked red bell peppers with white sweet potatoes, sweet corn, black beans and couscous. Make a double batch to have leftovers or freeze half to serve later.

#stuffed peppers

[patsybell]

Stuffed red bell peppers with white sweet potatoes, black beans, sweet corn and couscous. Oven ready or freeze for later.

#stuffed peppers

[patsybell]

When do you pick zucchini?

At 6 -7” long

[patsybell]

“Short Cake” Pepperidge Farm puff pastry shell, non dairy ice cream, stevia sweetened strawberries made a special vegan birthday dessert.

#vegan desserts

[patsybell]

Since I learned that puff pastry is vegan, I’ve been experimenting with a summer favorite, tomato pie. Tomato pie is evolving into cherry tomato tart. This one has caramelized onions, basil and thyme.

#tomato pie #tomato #tart