HOMEMADE MARINARA FROM FRESH TOMATOES

One of my favorite parts off Autumn is harvesting our garden. We had some early frost warnings so a lot of our tomatoes were picked early, most were still green. I tried letting them ripen up in a bowl last year, but learned they do better in boxes and paper bags. So this year we corrected our error, and had a bounty of tomatoes all at once. We diced some for salads, made a round of Ketchup, and ate tomato-filled foods for a week- I am surprised I haven't turned into a tomato, seriously like Violet Beauregarde from Willy Wonka turning into a blueberry.

But we still had 7 huge tomatoes left and they were on the brink of getting too soft. Usually if something was about to rot, I would throw it in the worm composting bin but we stopped feeding them so we could transition them to winter. (More on that next week)   I couldn't stand wasting them, and I wasn't about to dive into the deep abyss really homemaker-ey moms call vegetable canning, NO, not over 7 measly tomatoes. Long story short, I made this marinara sauce, and it was so good, beyond good even. You can actually taste the flavors, it was so easy that I will never buy the canned stuff again. Seriously, your mouth is gonna be like, WHAT?!

Ingredients
6-8 large tomatoes, chopped
2 small onions, diced
1 clove of garlic, diced
1/2 T fresh basil
1/2 T fresh thyme
1/2 T fresh oregano
salt and pepper to taste

Directions
Chop the onions and garlic and saute in a sauce pan. When those have caramelized stir in  chopped tomatoes. Incorporate the fresh herbs. Let the sauce simmer stirring occasionally, the water from the tomatoes will cook off and you will be left with a thick, hearty sauce.

QUINOA AVOCADO CHICKPEA SALAD

John and I decided to try out being vegetarians for a few weeks. Because we do our grocery shopping one day per week now, I decided to make a simple meal plan. That way we could make multiple dishes, with similar ingredients, so fresh fruits and veggies wouldn't go bad before we could get to the market again. (We live a block away, and tended to go everyday- which is great for having fresh food- but we wasted so much time!) This week we had dishes that included tomatoes, cilantro and basil. We created a 5 week plan, so I'll share a few recipes from each week, and at the end of the plan I'll share a printable file of the plan so you can try it out too! Last night's dish was this salad, it was filling and I loved how the lemon dressing brought out all of the flavors of the veggies.

Ingredients:
1/2 cup dry quinoa
2 cups water
1 can chickpeas, rinsed
1 cup cherry tomatoes cut in half
2 avocados diced
2 cups spinach
1 bunch cilantro
1/4 cup onion
2 small cloves garlic

For the dressing:
1/3 cup lemon juice
2 tsp. mustard
1 tsp. agave nectar or similar sweetner
2 tsp. olive oil
1/2 tsp. cumin
salt and pepper to taste

Directions:
1. Make your quinoa first. Add quinoa to the water and turn on the heat to medium high.  Let the quinoa come to a boil, then reduce heat to medium and allow to simmer. Cook quinoa for about 15-20 minutes, until the water is absorbed.  Remove it from the heat, but keep the lid on.  Set it aside.

2. Finely chop your spinach and cilantro. Add the greens to a bowl, and set aside.

3.  Next take your onion and garlic and finely dice those, and add to the greens mixture. Next add your chickpeas and diced tomatoes.

4. Dice your avocados, and add them to the bowl. I like to cut the avocado in half, remove the pit and slice them while they are in the skin (it's a lot less messy). Then stir in quinoa, and mix all of the salad ingredients.

5. Make your dressing by whisking all the ingredients together. Pour over salad, and mix until combined. I like to put it in the refrigerator for about 10 min. I think it tastes better slightly chilled.

ROASTED BRUSSLES SPROUTS

I was craving brussels sprouts this weekend, which isn't a phenomenon I am accustomed to- So I picked some up at the market thinking I would try roasting them so the leaves crisp up like my kale chips. I was going blind here just hoping this was going to work- It must have been a long week because I didn't even think to Google "recipe for roasting brussels sprouts."  It took a little guessing on the time but I think I got it just right at 20 min. with a turn of the sprouts halfway through.  They taste so good this way, if you aren't a sprout fan you should really give them a second try. I'm hooked.

Ingredients
1 1/4 lbs brussels sprouts
2 teaspoons extra virgin olive oil
Salt and pepper to taste

Directions:
Preheat oven to 450 degrees F.
Trim and halve sprouts. In a bowl toss sprouts, 2 teaspoons oil, and 1/4 teaspoon each salt and freshly ground black pepper to evenly coat. Place on an aluminum foil or parchment lined jelly-roll pan, roast 10 minutes, then turn them, and roast for 10 more min.

GIVEAWAY: PINK COLLAR SHOP

I am excited to be hosting an awesome giveaway once again. This time from the fabulous, Aubree Hegdahl, owner of the Pink Collar Shop, and creator of Herbivore Sweets. Aubree makes, from scratch, Vegan-friendly soaps, natural lotions, soy candles, sundries, and other yummy beauty products. She lets nature do the work, and never uses any artificial colorants or dyes. The products are inspired by nature’s charm, and her inner “foodie.” Here's what she has to say about her favorite products:

The Vegan Peach Tea body butter has always been a best seller of mine, it’s a thick whipped cream made with raw shea butter. Using it for dry weather, it gives you that extra punch of moisture when you need it most. The formula is paraben free and vegan-friendly, with an original recipe of delicious essential oils of peach tea and a hint of ginger.

The Mango Peach Salsa is for the foodie’s enjoyment! The soy blend candle is a unique, fresh scent that adds a positive ambiance with the fair-trade soy wax and the sweet blend of Mango Peach Salsa.



SO HERE IS HOW TO ENTER:
1. Like Style me Green AND The Pink Collar Shop on Facebook 

2. After you've done these 2 things leave a comment below telling us what scents you love to mix, or you'd love to see in future beauty products.

*If you don't have a blog or Google account please leave an email with your comment, so we can notify you if you're the winner!

FOR AN EXTRA ENTRIES
1.  Follow Style me Green on twitter/pinterest, be sure to leave an additional comment on this post (up to 2 extra entries).

2. Mention this giveaway on twitter/facebook/personal blog, be sure to leave an additional comment on this post (up to 3 extra entries).

3. Follow Aubree on instagram @thepinkcollarlady or Erika @erikablank be sure to leave an additional comment on this post (up to 2 extra entries).

4. Pin this giveaway on pinterest, be sure to leave an additional comment on this post (up to 1 extra entry).

The giveaway ends Monday, November 5th at 11:59 PM.
One winner will be selected using random.org and will be notified by email.

*Remember you have to comment to be entered, if you don't comment you can't win.

VEGAN BOOTS

I have had to come to the reality that fall really is here last week when I need a jacket for my short walk to work. Of course I haven't gotten any of my fall/winter clothes out of storage. I have been dreading having to say good bye to the summer sun, but there is one thing I have been looking forward to. BOOTS! I love boots, well shoes in general. But I started searching the web for a great new pair of brown boots that were eco-friendly and I found so many styles I ended up loving. Of course half way through my search I had to go into the office and "hide" because John was catching onto my plan. I just have to start typing in the phrase "target" into the search engine and he takes away my computer. I am (maybe)  addicted to online "window shopping" I ended up finding a great pair, for a steal. Here are some of the other finds I was loving. Click images for link.

HOW TO EAT WITH THE SEASONS

I have been busy out in the garden harvesting all sorts of goodies, so today I wanted to share a list for eating and selecting foods with the seasons. Planning out your garden all year round, and selecting foods from the market that are in season will help you save money, and ensure that you are choosing foods that were grown closer to your home. It takes so much more money and energy to grow, harvest, and transport, a tomato to South Dakota in the middle of February than in late August. I know the winter food list isn't as appetizing as the summer list, but hey that's what canning is for right?

Update: for a great list on foods most contaminated by pesticides, see this post. 

KALE CHIPS

This weekend we tested out a recipe that I was a little bit leery about. It was homemade kale chips, and it seems like everyone is making them these days. I have a serious aversion to kale, I am not a fan. I only eat it when I put it in vegetable juice and it is hidden behind notes of carrot and apple. But, I was pleasently surprised. In fact, we devoured these within minutes of making the first batch. And it only cost is $2.00. you can't beat that with a stick, well you probably could, but I wouldn't recommend it. You have to taste these for yourself.

Kale Chips
Serves 3-4

1 bunch kale
1 Tbsp olive oil
1/2 tsp ground salt or seasoning salt to taste

Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don't cut the Kale or trim it down, the leaves will shrink dramatically in size so they can overlap on the baking sheet. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked.

With an oven it is trial and error, you just have to keep checking them to see when they are done. If you have a food dehydrator you could use this recipe and dehydrate at 115° for 8-12 hours.

QUINOA LETTUCE WRAPS

This recipe is from Keep Your Diet Real  they have so many fun fresh recipe ideas you really need to check them out! 

Ingredients

½ cup chopped raw onion
1 red or yellow pepper (washed, seeded, and diced)
½ can black beans (rinsed and drained)
1 cup quinoa (dry and cooked according to package)
1 cup salsa
1 avocado, diced
Black pepper (to taste)
Salt (to taste)
Bibb lettuce or Butter lettuce

Directions

1. Cook quinoa according to directions on package.
2. Prepare onion and red pepper.
3. In a large mixing bowl, combine all ingredients above (except for lettuce leafs).
4. Once the mixture is combined, spread ¼ cup of the mixture onto each lettuce leaf and wrap/fold over like a taco shell.
5. Enjoy as a snack or a quick lunch!

This recipe serves 2 as a main course. The bulk of the calories and carbs come from the quinoa, but it is also packed with fiber and protein - you can't go wrong there. These calculations were done assuming you would use store bought salsa and not homemade or fresh. If you want to cut the fat exclude the avocado- although that's the best kind of fat you can get!

WHAT'S ON YOUR PLATE?

A few weeks ago I got a great cook book on cooking organically with the seasons. It had a great section about pesticides and which fruits/veggies to avoid if you can't buy organic. It was enough to convert me to organic cucumber and apples. This info-graphic on pesticides has convinced me to "go all the way." I just don't think the trade off of saving a few dollars is worth causing you body harm.The chart below will also help you pick which fruits and veggies are best during which months.

 

MEAN GREEN SMOOTHIE

Ingredients:
1 Banana
Handfull of spinach
1 cup orange juice
6-8 ice cubes
This recipe serves two.

After my morning workout I like to make fresh vegetable juice or a smoothie. This is my favorite smoothie to make. It's packed with Vitamin C and it tastes so fresh. All you have to do is put everything in the blender until its smooth. You can use store bought or fresh orange juice, and every now and then I toss is some blueberries or strawberries if I have them. What is your favorite post workout snack?

VALENTINE SUGAR COOKIES

Whether you love Valentine's Day, or hate it one thing is certain, you'll love these treats! When I lived in NYC my apartment was 2 blocks away from a great vegan bakery. Babycakes was one of my favorite cupcake stops. I love their red velvet cupcakes, pumpkin spice muffins, and chocolate chip cookie sandwiches. They use spelt, soy, and have lots of gluten free choices. I can't afford the shipping that they charge to get it all the way out West but, I have tried a few vegan treat recipes and this one makes the cut.


PERFECT VEGAN SUGAR COOKIE RECIPE
This recipe was taken from www.johnandkristie.com. This makes about 36 cookies.

1 cup margarine 3 3/4 cup all-purpose flour
1 cup white sugar 2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract

Directions:
1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. You may have to use your hands at this point to finish the mixing. Form the dough into a long loaf and wrap in cellophane. Refrigerate for a couple hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease the cookie sheets or use a non-stick foil.
3. On a lightly floured surface (we taped down a sheet of non-stick foil to our countertop instead), roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on sheets.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks. Store in an airtight container.




PERFECT VEGAN ICING RECIPE
Each batch is enough to easily coat 24 cookies. We made four batches, one for each color.
2 cups confectioners' sugar 1/2 teaspoon of almond extract
6-8 teaspoons of soy milk (Silk Vanilla) Assorted food coloring
4 teaspoons of light corn syrup

Directions:
1. In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

TREND SPOT: THE CLUTCH

I have been noticing a trend lately: The clutch purse- a must have for every woman’s wardrobe! This fun, fashionable accessory is jumping out of evening wear and making a strong statement during the day. The clutch can say a lot about you; I'm chic, simple, and I know what I need. It can be a great accessory that lends you a fun pop of color, or a subtle elegant handbag. Check out these lovely ladies via Pinterest.

Here are some great options Earth-friendly options, I am crushing on the green, maybe for a Birthday gift!

Shiraleah Madden Magenta Clutch

Melie Bianco Raw Edge Clutch

Shiraleah Harper Black Zip Wallet

Shiraleah Alta Mustard Clutch

CHOCOLATE PEANUT BUTTER CUPS

If you think that you can’t enjoy a Vegan dessert then you have got to try these peanut butter cups. Alicia Silverstone has a great book, The Kind Diet, and this is one of the great vegan recipes. It takes a little bit of time, but it’s so worth it! These are great for parties, or just for a great movie night treat.

Prep time: 15 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 30 minutes
Servings: 12

1/2 cup(s) of Earth Balance butter
3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
1/4 cup(s) of maple sugar or other granulated sweetener
1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
1/4 cup(s) of soy, rice, or nut milk
1/4 cup(s) of chopped pecans, almonds, or peanuts

Steps

Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.
They are great soft, but even better a little firmer!

* If you do not have the non-dairy products you can substitute the ingredients, But this recipe is a great way to try eating kind, especially if you are flirting with becoming a vegan/vegetarian.