Tess Challis's Blog, page 3

Baked "Fried" Green Tomatoes (vegan and gluten-free)

So, I have a confession to make... About ten days ago, I saw some green tomatoes in our garden and decided to indulge my yearly craving for fried green tomatoes. Sure, I used better ingredients than most who deep-fry, but still. Not so healthy. Lots of oil and calories up in those maters!!

And here's what I found most interesting, and made the whole experience worthwhile: I found that, as I ate the first few fried tomatoes, that I really wasn't enjoying them all that much. Maybe I've finally lost my taste for fried foods, which would actually be a very good thing! But whatever the case, I felt instantly inspired to create a lighter version of this dish.

For the past few years, I've gotten really into the concept of breaded "fried" foods that are actually baked (or even dehydrated). When done properly, it's amazing how little oil we actually need to use in order to achieve that yummy, crunchy texture and taste! So, without further delay, here is my recipe for a baked version of these babies. And yeah, what could be better than tart, juicy, crunchy baked green tomatoes? Aside from things like love and world peace and snuggly kitties, not a whole lot.

     2 large green (unripe) tomatoes
     3/4 cup cornmeal
     1 teaspoon seasoned salt
     1 teaspoon onion granules (granulated onion, often labeled as "onion powder")
     1/4 teaspoon pepper
     1/3 cup nondairy milk (plain and unsweetened)
     Oil spray (I use olive oil in my Misto, but you can use any neutral-flavored oil spray)

1. Preheat your oven to 400 F.
2. Slice the tomatoes into 1/4-inch thick slices.
3. Combine the cornmeal, seasoned salt, onion granules, and pepper in a medium bowl. Stir well to thoroughly combine. Place the milk in another bowl and set aside.
4. Lightly oil a baking sheet.
5. Begin your happy little production line: Dip your tomatoes in the milk, then coat lightly with the cornmeal mixture (both sides). Place on the baking sheet.
6. Spray the tops with the oil and place in the oven.
7. After 10 minutes, flip over and spray with the oil again. Bake another 10 minutes. Flip and spray one last time and bake a final 10 minutes. Remove and serve immediately.

Serves 4
GF/SF/Green

Contest winner announced!!

Hey there, lovely peeps!! We have a winner of Miyoko Schinner's awesome new book, "Artisan Vegan Cheese" !!!!!!! And the winner is... Cassandra! Congratulations, Cassandra! I hope Miyoko's book provides you with many years of cheesy deliciousness! : )

Thanks SO much for participating, friends. I truly enjoyed all of your fabulous responses!! And now, what should I give away next?? Ideas, please, cuz giveaways be FUN! xoxoxo

Artisan Vegan Cheese Giveaway!

Hey hey, it's time for another giveaway!! This time, I'm lucky to have a freshly signed copy of Artisan Vegan Cheese by Mikoko Schinner in my hot little hands. I cannot wait to try some of her recipes, including such delicious sounding cheeses as Smoked Provolone and Pub Cheddar with Chives. YUM!!!




I was lucky enough to meet Mikoyo this past fall when we were both speakers at the San Francisco Veg Fest. I had been a fan of hers since first going vegan, back in 1991! Her recipe for croquettes was one of the very first vegan recipes I ever had success with, and I'll never forget the gratitude I felt for that. : )

She was kind enough to share her recipe for Meltable Muenster from her new book with us. Check it out! And don't forget to leave a reply to this post, telling us what YOUR favorite vegan comfort food is. Your reply will enter you in the drawing for this book - and the winner will be announced on September 4th. Good luck and let us know what you think of this recipe!!

Meltable Muenster (from Artisan Vegan Cheese by Miyoko Schinner )

This cheese has a creamy, smooth, buttery texture that melts in your mouth—or on a hot sandwich.
Served cold, it pairs beautifully with apples and pears. Because Muenster is a mild cheese, the base for this vegan version isn’t cultured, making for a meltable cheese that’s almost instant!

1 cup plain, unsweetened nondairy yogurt
1⁄2 cup water
1⁄3 cup canola oil (Tess's note: You could most likely substitute another all-purpose oil such as non-virgin olive or sunflower here if you choose)
1⁄4 cup tapioca flour
1 tablespoon nutritional yeast flakes
1 tablespoon carrageenan powder
1 teaspoon salt

1. Process the ingredients.

Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

2. Cook the mixture.

Pour the mixture into a heavy medium saucepan. Cook over medium heat, stirring almost constantly with a wire whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes. It’s important to cook it until there is an obvious sheen, or the cheese won’t melt well.

3. Form the cheese.

Pour the mixture into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 3 hours, until firm.

Storage notes:
Wrapped in plastic wrap and stored in a ziplock bag, Meltable Muenster will keep for about 4 weeks in the refrigerator.

Note:
If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.

Congratulations to the Big Giveaway Winners!!

Hey hey hey, we have some winners today!! (This is the fun part.) Thanks to an online random number generator (it's more fun than it sounds), we now have THREE winners of the big giveaway. And...drumroll please...these awesome peeps are...

1. Tara!! You have won the grand prize!! And by the way, your watermelon drink sounds yummmmy. Go girl!!

2. Danimaris Fonseca, you're our second prize winner!!! Congrats!

3. And Jill Maley, you've won third prize! Yeah, baby!!!

Woot woot!! Winners, please give me your email address and we'll get you your prizes asap!! Thanks SO much to all who participated and shared. I appreciate all of your awesome energy and responses. And please keep trying. Next, I'll be featuring a giveaway by one of my favorite authors and vegan chefs, Miyoko Schinner. Her brand new vegan artisan cheese cookbook will be the prize, and I can't wait to try some of her recipes myself!! : )

xoxoxo
Tess

Pineapple Hibiscus Cooler

This drink has it all—coconut water for electrolytes, green tea for antioxidants, hibiscus and lime for vitamin C and body alkalinity, and pineapple for enzymes and yumminess. Drink up and feel beautiful! Well, more beautiful, that is. You’re already gorgeous, baby.

Recipe from my most recent book, Radiance 4 Life.

▪2 green tea teabags▪2 tablespoons dried hibiscus, placed in a tea strainer▪2 cups boiling water▪5 cups pineapple juice, the fresher the better▪1½cups coconut water (approximately the amount from one young Thai coconut)▪¼cup plus 2 tablespoons fresh lime juice (or more, if you want a real lime kick!)
1. Pour the boiling water over the teabags and hibiscus and let steep for 15 minutes. Discard the teabags and hibiscus.

2. Pour the tea into a large pitcher and stir in the remaining ingredients. Serve at room temperature or chilled.


Makes about 9 servings/GF/SF/Green/HR/F (according to the health guidelines in my books)30 Minutes or Under!

BIG GIVEAWAY!

Hey, friends!! So sorry I've been MIA on this blog. Bad little me. Anyway, enough with the spanking and on with the thanking! I'd like to take this moment to say a big fat THANK YOU to all of the lovely people (that means you!) who grace this blog as well as my Facebook and Twitter pages with your presence. You rock!!

In honor of my Facebook page hitting the big 2000, I've promised a big giveaway. I've even made it possible for there to be THREE winners! (Although, if you're reading this blog post, you're obviously already a winner, you awesome human you.)

So, what do we have for fabulous prizes?? Check it:

Grand Prize ($550 total value!!!)

* A signed set of all three of my cookbooks
* A sample set of my new favorite skin care line, designed by pretty much the best herbalist out there. This skin care line (Ancient Earth Organics) is made with the highest level of awareness, social conscience, and fabulousness. I no longer use anything else!
* A three-part consultation with A Greener Good. Let them help you with any of your gardening, household, organizing, or recycling dilemmas via skype or phone. They'll help you find fun green solutions to just about any problem you could have!
* A food sampling care package of some of my favorite homemade goodies (made by me!), including Raw Cinnamon Rolls, Everything Nice Popcorn, and Chicky Baby Seasoning.
* One free coaching session with me (via phone or skype) - I will assist you in creating a doable plan that will help you reach all of your health and wellness goals!

Second Prize ($200 total value!!)

* A signed copy of Radiant Health, Inner Wealth
* A sample set of my new favorite skin care line, designed by pretty much the best herbalist out there. This skin care line (Ancient Earth Organics) is made with the highest level of awareness, social conscience, and fabulousness. I no longer use anything else
* A delicious buy one get one free offer from Earth Cafe Living Foods. They make the most insanely awesome raw, vegan cheesecakes and I am a big fan of theirs!! Buy any cheesecake and a second one is on them.
* FREE membership to my "Making 2012 Your Healthiest, Happiest Year EVER" for the rest of 2012!

Third Prize ($125 total value!!)

* A signed copy of Radiant Health, Inner Wealth
* A one-hour consultation with A Greener Good. Let them help you with any of your gardening, household, organizing, or recycling dilemmas via skype or phone. They'll help you find fun green solutions to just about any problem you could have!

How to enter to win??

"Like" my main Facebook page, where you'll be able to answer the question "What's your favorite vegan recipe that's perfect for summer?" And if you join in this contest late and can't find the question on my Facebook page, no worries! Just type your reply here in the comments. I'll be checking both spots to gather the entries!

Contest ends on August 1st and the winner will be announced on August 2nd. Good luck and I look forward to hearing your responses!! : )

Crisp Tofu with Sweet Spicy Garlic Sauce

So, this isn't technically a recipe - I don't have exact measurements and other specific whatnots, like I do in my books, BUT... I threw this together today and found it so satisfying and delish that I just had to share immediately!! Knowing me, though, I'll be making this again soon and will get more exact measurements to share with you. But for now...let the deliciousness ensue...

For the Sweet Spicy Garlic Sauce:

About 1 1/2 tablespoons agave nectar
About 1 tablespoon sriracha sauce
1 large clove garlic, minced or pressed

For the Crisp Tofu:

About 5 oz. extra-firm tofu (roundabouts 1/3 of a package/block)
A sprinkle of dry polenta (maybe 1 tablespoon)
Whole wheat pastry flour (about 2 tablespoons) - note, you can use gluten-free flour if you need to
1 tablespoon sesame seeds
A few dashes of garlic granules and salt
For pan-frying: 1-2 tablespoons coconut oil

1. Whisk or stir the sauce ingredients together and set aside.
2. Slice the tofu into slabs and then into smaller shapes (triangles, circles, squares, octagons, dinosaurs, what have you...). Sprinkle evenly with the polenta, flour, seeds, garlic, and salt.
3. Heat the oil over medium-high heat in a medium skillet. Place the tofu in the hot oil. Fry for about 3 minutes on each side, or until crisp and awesome looking.
4. Serve with the sweet spicy sauce for dipping.

Serves 1
GF (if using gluten-free flour)/Blue (according to the health guidelines in my books)

Citrus Beets with Maple Orange Walnuts

Mmm, come to mama. Seriously, get over here immediately . And by the way, I dare you not to eat any of the Maple Orange Walnuts before they find their way onto a beet—I’m quite convinced it can’t be done. Recipe from Radiance 4 Life (my most recent book, with over 100 recipes that celebrate superfoods!)
▪ 5-6 medium beets, lightly washed
Mmmarinade:
▪ ¼ cup fresh orange juice▪ 1 tablespoon each: fresh lime juice, maple syrup, and olive oil
▪ 1 teaspoon minced lime zest
▪ ½ teaspoon minced fresh rosemary
▪ ¼ teaspoon sea salt

Maple Orange Walnuts:
▪ 1 cup raw walnuts pieces▪ 3 tablespoons maple syrup
▪ 1½ teaspoons minced orange zest
▪ ⅛ teaspoon sea salt
Optional: 2 cups baby arugula

1. Place the beets in a large pot and cover them with water. Bring to a boil over high heat. Reduce heat to low and simmer until a sharp knife inserted into the beets proves them tender. Drain and rinse with cold water. Next, peel the beets using a vegetable peeler (or your fingers if the beets are cooperating—they have their moods). With a sharp knife, remove the tough ends of each beet. Finally, thinly slice the beets and set them aside in a bowl.
2. Stir the “Mmmarinade” ingredients together and pour over the cooked, sliced beets. Toss gently and let marinate for an hour or longer.
3. Preheat the oven to 350° F. In a bowl, stir together the walnuts, 3 tablespoons of maple syrup, orange zest, and ⅛ teaspoon of salt. Spread the walnut mixture out evenly on a silicone sheet (ideally) or a nonstick pan. Bake, stirring every 5 minutes, for 15 minutes. Once golden-browned and fully gooey, remove from the oven and stir again. When slightly cooled, remove from the pan and spread out on waxed paper—don’t wait too long if you’re not using a silicone sheet, or the nuts will stick to your pan. Set aside.
4. To serve: Place arugula on plates and top with the beets and some of their marinade. Sprinkle with the walnuts just before serving so they remain crunchy.
Note: You may have extra walnuts left over. You’re welcome.
Serves 4-6GF/SF/Blue

Super Simple Watermelon Lime Jerky

OK, Imma admit something here... I haven't actually gotten this recipe down to an exact science. I can't tell you exactly how much fresh lime to put on the watermelon. BUT I was so excited about this snack (created yesterday in my kitch) that I simply could not restrain myself from sharing it with you immediately. Hence my willy-nilly use of non-exact limeness. But hey, you can be trusted to use enough lime, right? Yeah, you got this.

Watermelon Lime Jerky

Fresh watermelon
Fresh lime
A very light sprinkling of sea salt (optional)

1. First, slice the watermelon flesh into strips. You'll want them to be about 1/4-inch thick, 1 inch wide, and maybe 4 inches long. Basically, the size of a fruit leather you'd buy at a health food store.

2. Next, place the watermelon strips onto your food dehydrator trays in a single layer. Sprinkle rather generously with fresh (FRESH!!) lime juice. If desired, give them a light sprinkle of sea salt as well.

3. Dehydrate at 105 F for about 8 hours, or until fully dried. They will still be chewy, but won't be crisp. Store in an airtight container at room temperature.

Makes: some jerky for some people
GF/SF/R/Green (according to the health guidelines in my books )

Roasted Tomatoes and Garlic

This deceptively simple dish was born this week when someone brought me this:

(approximately one billion tomatoes)

This, my friends, is one of those "good problems to have." After making up some pico de gallo, tempeh BLTs, and salsa, I decided to throw some in the oven. Here's what I used:

About 8 medium tomatoes
10 cloves of garlic (large, unpeeled)
About 1 tablespoon extra-virgin olive oil
Sprinkling of white truffle sea salt (you could also use plain sea salt)

I placed all of the tomatoes on a baking sheet along with the garlic. I drizzled the oil over the top and sprinkled it all with salt. Then I shook the pan to evenly coat everything. Next, I baked this glorious concoction in a 350 F oven for about an hour - until the garlic cloves looked ridiculously golden-fabulous and the tomatoes were roasty juicy.



The next part was the most shocking, however. I just put it all in a bowl (after peeling the garlic - which is easy peasy to do once roasted) and ate it plain. No pasta, no nothin. Just plain veggie madness. And it was sooo satisfying!! So, suffice it to say I will indeed be making this up again very soon. And if I ever do get sick of the simplicity (you know, after eating this every week for 2 months), I can always toss it in a whole grain pasta or quinoa dish. Maybe add in some fresh basil if I want to get completely freaky deaky.

Enjoy!!

Serves: 2-4
GF/SF/Green (according to the guidelines in my books)