Happy Trails, Happy Cow

My husband and I are celebrating Thanksgiving and Christmas in the desert this year with our sons, and extended family.  But before we leave, I thought I'd share the Happy Cow website with you.  I think it's the best resource for locating great vegetarian-friendly restaurants, and health food stores.  I use it whenever we travel.

I plan to continue blogging while I'm away from Alaska, so check back again for more notes and recipes from One Tiny Kitchen, and have a very happy and warm holiday season.

Kim

~~~

What greater blessing to give thanks for at a family gathering than the family, and the gathering.
~ Robert Brault

Black Bean Chili

 My husband and I love the flavor of this hot and spicy vegetarian chili during the cooler months of autumn.  It's a satisfying meal all by itself, or can be made extra special accompanied with a variety of toppings, and a slice of warm sourdough bread fresh from the oven.
Enjoy!

Black Bean Chili
Serves 4-6

Ingredients:

2 cups dry black beans
6 cups water
1/2 large yellow onion, chopped
1/2 large green pepper, chopped
3 garlic cloves, chopped
1 Tbsp. olive oil
28 oz. can chopped tomatoes
1 Tbsp. cumin
1 tsp. paprika
1 tsp sea salt
1/2 tsp. cayenne pepper (use less or none for a less spicy chili)
1/2 bunch cilantro,  chopped

Toppings:
grated cheese
chopped green onions
avocado slices
sour cream
tortilla chips

Instructions:

1. Soak beans overnight.  (Don't forget this step!)
2. Rinse beans, then place in a large loosely covered pot with water.  Bring to a boil, then turn heat down to a simmer.
3. Simmer for 2 hours or more, until beans are tender.
4. In a skillet, saute onion, green pepper, and garlic in olive oil until tender.
5. Add veggies to beans along with chopped tomatoes and spices.
6. Simmer for 30 minutes.
7. Stir in cilantro, and enjoy!

Vegan Banana Bread

The original recipe for this egg and dairy-free quick bread is from an old vegetarian cookbook, and was a dessert called Banana Cake.  I add less sugar than the original recipe called for, so my version tastes more like banana bread.
Enjoy!

Vegan Banana Bread
Serves 9

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 ripe bananas
1/2 cup granulated sugar
1/3 cup vegetable oil (I use Spectrum organic canola oil)
1/4 cup water
1 tsp. vanilla

Instructions:

1. Preheat oven to 350 degrees.
2. Mix flour, baking soda, and salt in bowl.
3. In a large bowl beat sugar and oil together, then add bananas.
4. Stir in water and vanilla.
5. Add flour mixture to banana mixture, and mix.
6. Spread into a lightly oiled bread pan or 9-inch square baking pan, and bake for 40-50 minutes, or until toothpick in center comes out clean.

This week I'm joining the Simple & Sweet Fridays blog party at Rooted In Thyme.

Press-In Pie Crust

It's not very pretty - but it's quick, and tastes great!

I mix the ingredients for this pie crust in my KitchenAid Stand Mixer for convenience, but it can also be made by hand, and doubled and rolled out for a two-crust pie.

In an upcoming post I'll share the veggie quiche recipe I make with this crust.

Press-In Pie Crust

Ingredients:
1 cup unbleached all-purpose flour
1/2 tsp. salt
1/3 cup butter
2-3 Tbsp. cold water

Instructions:

1. Combine flour and salt.
2. Cut in butter until mixture is crumbly.
3. Sprinkle with water, and blend until mixture holds together.
4. Press by hand into 9-inch pie dish.

Broccoli Puff or . . .

Barackli Puff!

This week I'm renaming this favorite broccoli recipe in honor of President Barack Obama's 3-day visit to the great State of Alaska.
Enjoy!

Barackli Puff
Serves 8

Ingredients:

1 (20 oz.) pkg. frozen broccoli florets

1 can cream of mushroom soup

1 1/2 cups grated Cheddar cheese

1/2 cup mayonnaise

2 eggs, beaten

Salt and pepper, to taste

Instructions:

1. Cook broccoli according to package directions. Drain.
2. Combine all ingredients and pour into an 8"x8" baking dish.
3. Bake at 350 degrees for 40-45 minutes or until knife inserted in center comes out clean.

***

source

President Obama performing a traditional Alaska Native dance with school children on September 2, 2015.

Hot Peanut Sauce

When we lived in Juneau many years ago, The Fiddlehead was one of my favorite restaurants. This recipe is adapted from their popular (and my favorite) cookbook, The Fiddlehead Cookbook.
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.

Hot Peanut Sauce
Makes 1 cup

Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped

Instructions:

1. With an electric mixer, whip together peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, green onions, hot oil, and cilantro, until creamy.
2. Stir sauce into cooked noodles, and serve.
3.  Or transfer to a small, covered container; and store for up to 2 weeks in the refrigerator.