Summer Days, and Kelp Salsa

It's so good to be back home in Alaska, surrounded by the beauty and peace of nature.

Last fall, when my husband and I closed up our home and went to Nevada for the winter, I froze my wild berries and sourdough starter.  Then when we returned this year, we had plenty of berries for breakfast smoothies and our favorite berry desserts, and sourdough starter for fresh bread.  I reactivate my frozen sourdough starter by feeding the thawed starter with a 1/2 cup of warm water, and 1 cup of flour.

Earlier this summer, our youngest son and his lovely girlfriend visited us for a week.  And even though we were all under coronavirus travel quarantine restrictions, we had a great time together, and it was such a treat to have them here!

One of the projects we all worked on together was harvesting kelp from our skiff, and canning kelp salsa.  Kelp Salsa is a unique summertime recipe, and a favorite of Southeast Alaska.  My recipe is adapted from the book; Common Edible Seaweeds in the Gulf of Alaska, by Dolly Garza.

Kelp Salsa

Makes about 13-14 pints

Ingredients:

8 cups bull kelp, chopped
2 green peppers, chopped
1 yellow onion, chopped
9 ribs celery, chopped
1 bunch cilantro, chopped
15 cloves garlic, chopped
2/28oz. cans Diced Tomatoes
2/15oz. cans Tomato Sauce
6oz. can Tomato Paste
6oz. can Chopped Jalapenos
2 cups vinegar
6 tsp. cumin
1 tsp. salt
5oz. btl. Habanero Pepper Sauce (optional)

Helpful Tools:

Canning Funnel

Jar Lifter

Instructions:

1. Combine all ingredients together in a large pot.
2. Bring to a boil, then simmer for one to two hours.
3. Spoon into half-pint or pint sterilized jars, leaving 1/2" headroom.
4. Screw on lids, and boil in hot water bath for 20 minutes.
5. Remove jars from hot water, and cool for 12-24 hours.
6. Check lids to make sure they are sealed.

Kitchen/Harvesting Note:  Avoid kelp with white splotches, they are past their prime; and do not collect floating kelp.

~~~

His house was perfect, whether you liked food, or sleep, or work, or story-telling, or singing, or just sitting and thinking, best, or a pleasant mixture of them all.
~ J.R.R. Tolkien
The Hobbit

Baked Red Potatoes with Garden Chives

Earlier this month, my husband and I finally returned home to Alaska, after a longer than usual winter and spring in the Desert.
Our little cottage had survived the long, cold Alaskan winter without a single problem; and the garden, although overgrown and wild, was green and thriving.  Berries, rhubarb, garlic, lettuce, chives, lilacs, and roses were all blooming beautifully, with a little help from Mother Nature.

Chives

Baked red potatoes are always a great veggie side dish any time of the year; but in the springtime, with added chives fresh from the garden, they're especially delicious, and simple to make too.

Simply chop red potatoes and chives.

Toss together with avocado oil, a generous sprinkling of garlic powder, and salt.

Spread potatoes on a sheet pan, and bake in a 350 degree oven until brown and crispy, about 30-40 minutes.  Turn potatoes over midway through cooking.

Enjoy and have a beautiful summer!

Mother's Day and a Favorite Recipe or Two

Today we celebrated Mother's Day over Zoom!
I love today's technology, don't you . . .

My husband made grilled Alaskan king salmon and asparagus for dinner; while I made a favorite recipe - Garlic Mashed Potatoes.  I'm still eating a mostly plant-based vegan diet, but not strictly, and especially on holidays . . .

Garlic Mashed Potatoes is the first recipe I ever made many years ago that became a family favorite; especially with my little sons.  I made the original recipe with dairy sour cream, but this year I replaced the dairy with Tofutti Vegan Sour Cream for a healthier plant-based version that tasted just as good as the original . . .

Garlic Mashed Potatoes
Serves 6

Ingredients:

3 pounds of potatoes (Russets or Yukon Gold)
3/4 cup dairy (or vegan) sour cream
1 1/2 tsp. garlic salt
1/4 tsp. ground black pepper

Instructions:

1. Peel potatoes, cut in half, then gently boil until soft - about 15-20 minutes.
2. While potatoes are cooking, mix together in a large bowl, sour cream, garlic salt, and pepper.
3. After potatoes are cooked, drain in a collander, then add to bowl with sour cream mixture.
4.   Mix until creamy.  I've mixed either by hand with a spoon and a potato masher, or with my KitchenAid Stand Mixer.
5. Potatoes can be served immediately, or put in a baking dish, and kept in a warm oven until ready to serve.

~~~

I also made Vegan Banana Bread over the weekend.  I ran out of organic canola and coconut oil, but substituted with 1/3 cup melted coconut butter.  It was just as delicious . . .

~~~

I cherish memories of the sweet and tender years of childhood; and motherhood.  They will linger in my memory all my life . . .

At home in Juneau, Alaska, 1995.

Children are a blessing and a gift from God.
Psalm 127:3

~~~

I hope you also had a very blessed and happy Mother's Day,
Kim

Vegan Peanut Butter Cookies

It's raining here at our winter home in the desert, and I can't think of a better way to lift spirits and create a little normalcy at home during this global pandemic, than to bake a batch of cookies!  And if you're at home with children, baking cookies is a fun and simple way to homeschool and keep little hands busy while providing a sweet, but not too sweet, treat at snacktime too.

This batch was made with almond flour.

 I made these soft peanut butter cookies by myself today, but when my baby granddaughter is old enough, these simple little cookies, requiring only 4 ingredients, will be the first cookies we'll make together!

Stay safe and well my friends,
Kim

Vegan Peanut Butter Cookies

Makes 12 small cookies

Ingredients:

1 flax egg (1 Tbsp flaxseed meal plus 3 Tbsp water)
1/2 cup almond flour or unbleached all-purpose flour
1/4 cup brown sugar
1/2 cup creamy peanut butter

Instructions:

1. In a small bowl, mix together flax egg, let sit for 5 minutes.
2. In another larger bowl, mix together flour and brown sugar.
3. Add peanut butter, and combine until mixture is crumbly.
4. Add thickened flax egg, and combine.
5. Roll dough into balls, then flatten.  I use my fingers, but if dough is too sticky, a fork works too.
6. Bake on a parchment paper-lined cookie sheet in a preheated 350 degree oven for 10-12 minutes.  Keep an eye on them, they can burn very quickly.

Vegan Veggie Pizza

This is my favorite vegan veggie pizza recipe.  I typically make the no-knead pizza dough in the morning, and let it rise until dinnertime.  But if you're pressed for time, this dough will rise in as little as 20 minutes.  Add pizza sauce, your favorite veggies, bake, and then top with a little vegan parmesan cheese and fresh basil, and you'll have yourself a delicious vegan pizza for dinner tonight.
Enjoy!

Vegan Veggie Pizza
 Makes one 14"

Ingredients:

No-Knead Crust:
1 cup warm water
2 tsp active dry yeast
2 Tbsp flour
2 cups unbleached, all-purpose flour
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
2 tsp olive oil

Pizza Toppings:
Pizza sauce
Chopped garlic
Chopped yellow or red onion
Chopped green bell pepper
Sliced white mushrooms
Sliced tomato
Fresh basil
Vegan Parmesan (I like Follow Your Heart brand)

Instructions:

1. In a bowl, mix warm water, yeast, and 2 Tbsp flour.  Let sit for 5-10 minutes to activate.
2. Add 2 cups flour, salt, oregano, garlic powder, and olive oil.  Mix with a spoon until dough is soft and sticky.
3. Form dough into a ball, cover, and let sit in a warm place for at least 20 minutes.
4. After dough has risen, sprinkle a little flour on a pizza pan to prevent sticking, then place dough on pan.  Sprinkle a little more flour on the dough ball.
5. Roll or press out pizza crust.
6.  Top with pizza sauce.
7. Top with veggies.
8. Bake in a 425 degree oven for 20 minutes, or until golden around the edges.
9. Remove pizza from oven and top with vegan parmesan cheese and fresh basil.
10. Slice and enjoy!

Basil is an easy herb to grow indoors, year-round.

Mid-Winter

Hello, and a happy mid-winter to you!

It's hard to believe that it's been over a year since I went vegan.  I feel healthier now; and lighter in body, mind, and spirit.  Occasionally, during social situations, I stray from a plant-based diet and consume a little fish or dairy foods, but for the most part, I eat vegan now.

 My family is not vegan, but they support and encourage me.  For Christmas, my middle son gave me; VBQ: The Ultimate Vegan Barbecue Cookbook.  The recipes are simple and tasty, and the full-page photos are beautiful.

This winter, I've been experimenting with vegan cheeses.  I really like the Follow Your Heart brand of vegan alternative cheese.  Their parmesan cheese is good on pizza, the smoked gouda is delicious on a veggie burger, and the sliced Pepper Jack is great in Mexican Lasagne.

Mexican Lasagne

I found these pretty California-made, hand-painted Franciscan Ware teacups in an antique store on a recent road trip.  Ever since I was a young girl growing up in California, I've always loved and admired this dishware, and especially the Apple pattern.  Here they are on the 17th century sideboard I inherited from my beloved English grandmother.

Until next time,

wishing you a very warm and cozy winter,
Kim

Cuddles with my granddaughter in January.

Chocolate Breakfast Smoothie

Happy New Year!

Let's start off the new year with this very healthy, and delicious breakfast smoothie recipe.  The banana and strawberries are frozen, so it blends up thick like a milkshake, and is best savored with a spoon.
Enjoy!

Chocolate Breakfast Smoothie

Makes 1 (16 oz.)

Ingredients:

1 cup unsweetened vanilla almond milk
1 Tbsp flaxseed meal
1 scoop chocolate protein powder (I use Orgain brand)
1 handful of baby spinach or kale
3 large frozen strawberries
1 frozen banana, broken into pieces

Instructions:

1. Using a blender, blend all ingredients together until smooth.
2. Pour into a large cup or mug and enjoy!

Nutrition Information:

Calories: 280
Fat: 7.9g
Cholesterol: 0mg
Sodium: 210.2mg
Carbohydrates: 44.3g
Fiber: 10.2g
Sugars: 20.3g
Protein: 15.5g

Kitchen Note: Bananas freeze easily by placing peeled bananas in a gallon-size freezer bag, and freezing overnight.