Doesn't-Even-Taste-Like-Carrot Spread

This post is dedicated to my friend Tonya.

Here we are this past weekend getting our corn maze on!

Tonya and I have became friends because she became the girlfriend of a dear friend of mine. (How many times can  you use the word friend in a sentence?) We quickly discovered that we have many things in common: loving Jesus, loving jewelry, and loving food. We both also happen to own Vitamix blenders; which are pretty life changing. This post is dedicated to Tonya, because it is a recipe I discovered in my Vitamix Whole Foods cookbook. I needed a dip because I was hosting a jewelry party that needed great snacks. Tonya was the first to taste this and thought it was fantastic (another reason I'd like to have more of her in my life). The consensus was that it didn't even taste like carrot, but was reminiscent of pumpkin.

Since I gave up beans/legumes about a year ago, I have been keeping my eyes peeled for dairy free, bean free dip replacements - and this is a winner. It is easy to make, and you probably already have most or all of the ingredients.

This is the recipe as I made it (I changed a few things). It comes out pretty sweet, so if you want a more savory dip, I would leave out the sweetener (honey). I think it could be great savory - and I will have to try that next time.

I served it with celery and these gluten-free veggie chips. I will never buy those chips again; they were so bland! But the spread is so good, people will eat it on whatever you put next to it.

Carrot Spread 

(serve with crudites, or whatever pita-like chip you'd like)

1 tbsp. canola oil
2 1/2 cups chopped carrots
3/4 cup peeled, chopped onion
3/4 cup chicken or vegetable broth
1/4 cup nondairy milk of choice (I used coconut, you can use regular milk if you eat dairy)
1 tsp. soy sauce
1/2 cup cashews (I used raw)
3/4 tsp. salt
1 1/2 tbsp. honey (The original recipe calls for maple syrup but I only had honey)
1/2 tsp. Chinese five-spice powder (I think you could just use half cinnamon, half nutmeg as a substitution)

1. Saute onion and carrots in oil until is soft.

2. Add broth and simmer until carrots are cooked. Cool slightly.

3. Place carrots, onions and rest of ingredients into the Vitamix container in the order listed and secure lid.

4. Select Variable 1.

5. Turn machine on and guickly increase speed to Variable 10, then to High.

6. Blend for 1 minute, stopping if necessary to scrape down the sides of the container.

Strawberry Cheesecake Nondairy "Blizzard"

This evening Karl and I wanted a healthy dessert. While I was perusing my food blogs earlier last month, I came across a recipe for Strawberry Cheesecake Nondairy "Blizzard" and wanted to try it 1. because it was an "ice cream" recipe of sorts that didn't require an ice cream maker, and 2. because it was nondairy and gluten free.

Well tonight was finally the night!

I had to wait awhile to gather the ingredients, particularly the coconut milk ice cubes and the gluten free graham crackers:

Those are whales and fish on those cups.

These are delicious, by the way!

Here is how mine turned out:

**If you haven't already clicked on the link to the original recipe, you should do that because her pictures are well done**


Result/verdict:

They tasted good, probably because the ingredients tasted good, especially the graham crackers. They did, however, not maintain much of an ice creamy consistency. I blame my ice cubes:

The one on the left is my version of a coconut milk cube while the right is the size of a regular ice cube. Since I did not have an ice cube tray, I used small paper cups. As a result, my cubes were very large and took a long time for the food processor to break down. I think this ruined the consistency of the "ice cream" because the strawberries got pulverized while the processor was still working on these chunks. There was one chunk of coconut milk that Karl found in the middle of his dessert:

He powered through and ate it anyway, good man that he is!

Karl said he would eat it again and I say that I'll eat it again if someone else makes it...wink, wink, honey.

Seriously, though, there are not many dairy free, sans ice cream maker recipes for those of us who are also allergic to bananas, so for that reason, this idea deserves some more tries and tweaking.

This is for my friend, Allyson, and for You - "Warm Lentils with Mushrooms"

Warning: This is a Martha Stewart recipe. That means it is long and takes a long-ish time to make, but is incredibly worth it!  

Before I was dating my husband, my coworker (Allyson) and I would often bring our copious leftovers to work for lunch and alternately feed each other. We were both single women cooking full dinner recipes and enjoyed not wasting our efforts while also sharing our culinary endeavors. Since I started dating my husband, I ceased having copious leftovers....these days, I rarely have leftovers for lunch the next day...

One night, though, I invited Allyson over for dinner as we were quickly cementing our friendship. Nothing but the work of the Lord bringing us together as we both needed a sister-coworker-type. And for at least a year - although I think it is probably more like 2 years - Allyson has been asking me to share this recipe. I have been putting it off and not wanting to type it up (typing recipes is often tedious), but because I woke up at 4:30am and could not go back to sleep, I decided this was the perfect time.

This is a welcome-the-season-in, beginning-of-Fall, hey, at least the nights and mornings are getting cooler, recipe. It is absolutely delicious. You will like it, even if you don't like lentils. It doesn't have any meat in it either, so it is a good vegetarian option.

The title, a not-so-interesting, "Warm Lentils with Mushrooms," hardly does the layers of flavor justice. The recipe comes from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. This is a wonderful cookbook with great details about ingredients, how-to photo steps, and gorgeous, enticing pictures. But you'll have to come visit me to see them, or buy the book. Better yet, come over and let's work through a recipe together. :)

Since I cannot tell you how amazing this recipe is with my own gorgeous, enticing pictures, all I can say is that even after a year (or more) of serving this for her, Allyson keeps asking for this recipe!

Warm Lentils with Mushrooms 

(this is all straight from the cookbook and worth reading through!)

Serves 4 as a side dish, 2 as a main course

"Beans are wonderful for making dishes that are hearty enough to serve as the main part of a meal or, in smaller portions, as an accompaniment to meat, fish, or chicken. Besides protein, they lend chewy texture that holds up well when tossed with vinaigrette. This dressing is made by deglazing the pan that was used to saute the mushrooms and aromatics with vinegar, then whisking in oil. You may find that you have some left over; if you like, toss it with frisee or other salad greens, then serve the lentils over the greens. The lentils are also delicious with sausages, pan-seared tuna or roasted salmon, and duck confit." 

((Do you know anyone that eats duck confit, let alone makes it??? I don't...oh Martha!))

For lentils and aromatics:
1 cup Le Pue lentils (I used whatever dried lentils were the cheapest and they worked fine), picked over and rinsed
1 medium carrot, peeled and cut into small dice (3/4 cup)
1 dried bay leaf
3 sprigs thyme
2 dried porcini mushrooms
2 tsp. coarse salt
3 cups water

For mushrooms:
3 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
5 ounces cremini mushrooms (2 cups), sliced (I used the regular button mushrooms and it worked fine, and you could probably use whatever mushroom you fancy)
coarse salt and freshly ground black pepper
1 medium shallot, minced
1 garlic clove, minced

For vinaigrette:
2 tbsp. red-wine vinegar
1 tsp. dijon mustard
coarse salt and freshly ground black pepper
3 tbsp. extra-virgin olive oil
2 tbsp. coarsely chopped fresh flat-leaf parsley

Cook Lentils Combine lentils, carrot, bay leaf, thyme, porcini, salt and the water in a saucepan and bring to a boil over high heat. Reduce to a simmer and cook, partially covered, until the lentils are tender, about 35 minutes. Drain, discarding herbs, porcini, and liquid, and transfer to a bowl.

Saute Mushrooms Meanwhile, heat a large skillet over high heat until hot, then add 2 tbsp. oil and the butter and swirl until butter is melted. Working in batches if necessary, add cremini (or whatever mushroom you desire) and season lightly with salt and pepper; saute until mushrooms are golden brown and their juices have evaporated, about 5 minutes. Add shallot and garlic; cook, stirring occasionally, until shallot is translucent, about 2 minutes. Add to lentils and stir gently to combine.

Make vinaigrette Deglaze pan: Pour the vinegar into skillet (remove from heat if vinegar spatters) and boil, scraping up any brown bits from the bottom of the pan with a wooden spoon, 10 seconds (do not allow liquid to reduce). Transfer mixture to a small bown adn whisk in mustard, 1 tsp. salt, and 1/4 tsp. pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.

Toss and Serve Stir in 3 tbsp. vinaigrette into lentils, then add parsley and toss to combine. Serve warm or at room temperature, drizzled with additional vinaigrette if desired.