Blueberry Lemon Bundt Cake

I finally got a bundt pan; this recipe was my first time using it.  I also used lemons fresh off my tree, which doubled the fun.

The Ingredients:
1 1/2 c sugar
2/3 c oil
2 c almond milk
1/4 c lemon juice
1 T + 1 t (packed) lemon zest
2 t vanilla
3 1/4 c flour
1 T baking powder
1 T arrowroot or egg replacer powder
1 t salt
12 oz. blueberries, partially thawed if frozen
2 T cornstarch

Glaze:
3/4 c powdered sugar
1 T + 1 t almond milk
1 T + 1 t lemon juice

The Process:

1. Preheat oven to 350.
2. In a large mixing bowl, whisk together sugar, oil, almond milk, lemon juice, lemon zest, and vanilla.
3. In a separate bowl, whisk together  flour, baking powder, arrowroot, and salt.
4. In a third bowl, toss blueberries with cornstarch.
5. Whisk dry ingredients into wet, then fold in blueberries.
6. Pour into an oiled 10-inch bundt pan, and bake for about 65-75 minutes or until cooked through.
7. Let cool in the pan for 5-10 minutes before inverting onto a large plate or cookie sheet. Allow to cool completely, then whisk together glaze ingredients and pour glaze over cake.

Cucumber Walnut Stir Fry

Cucumbers are good for more than just salad!  I created this recipe to showcase my home-grown cucumbers; if you're not lucky enough to have cucs in your garden this time of year, move to California.  Or file this recipe away for next summer, whichever you think is best.

The Ingredients:
3 large cucumbers, halved lengthwise if desired, sliced about 1/4 inch thick
2 c walnuts, coarsely chopped
1 bunch green onions, thinly sliced (about 1 cup)
2 cloves garlic, crushed
olive oil

Sauce:
3 T mirin
2 T + 1 t white balsamic vinegar
3/4 t cornstarch

The Process:

1. Whisk together sauce ingredients in a small bowl.
2. Over low heat, cook the garlic with a splash of olive oil in a wok or very large skillet for 2 minutes.
3. Add walnuts and cook, stirring constantly, 2 more minutes.
4. Raise heat to medium-high, add cucumbers, and continue to cook, stirring constantly, for 5 minutes.
5. Add sauce and cook 1 minute.
6. Add green onion and cook 1 more minute.
7. Serve over your favorite cooked grain; I think quinoa goes well with this.

Lentil Chili with Chorizo and Kale

This isn't elegant, but it is quick, tasty, and filling.

The Ingredients:
1 yellow onion, diced
3 cloves garlic, minced
a dash olive oil
12 oz. soy chorizo
2 c. lentils
1/2c barley
6 c. water
2 c. vegetable broth
1 t chili powder
a pinch salt
4 c. sliced, loosely packed kale


The Process:

1. In a large stockpot over medium heat, saute onion and garlic in olive oil for about 3 minutes.
2. Add chorizo and cook, stirring, 3 more minutes.
3. Add lentils, barley, broth, water, chili powder, and salt. Raise heat and bring to a boil, then reduce heat, cover, and simmer 30 minutes.
4. Stir in kale and continue to cook, covered, for 10 more minutes.

Tuesday Tip: lighter hummus and pesto

Hummus and pesto are two of my favorite foods, but they can both be pretty calorie dense with all that oil. Replacing out part of the olive oil in these foods makes them lower-calorie and also gives them a fluffier texture that works well for dipping or spreading on a sandwich.

My favorite hummus recipe these days:
2 1/2 c cooked garbanzo beans
6 green olives
1/2 t salt (less if using canned beans)
4 cloves garlic
1/3 c tahini
1 T + 1 t sesame oil
3 T olive oil
about 1/2 c vegetable broth

Combine everything in a food processor and blend until very smooth, adding the vegetable broth in batches to reach the desired consistency.

Loaded Corn Muffins

These muffins are a satisfying side dish or a fine light lunch along with a salad.  Makes 12 muffins.


The Ingredients:
1 1/4 c cornmeal
3/4 c flour
1 T sugar
2 t baking powder
2 t arrowroot or egg replacer powder
1 t salt
1 1/4 c soy milk
1/3 c olive oil
1/2 c corn kernels (thawed if frozen)
3/4 c shelled edamame (thawed if frozen)
1 c finely chopped red pepper
2 finely chopped green onions (both white and green parts)

The Process:

1. Preheat oven to 375.
2. Whisk together cornmeal, flour, sugar, baking powder, arrowroot, and salt.
3. Stir in soy milk and olive oil until just combined.
4. Fold in corn, edamame, pepper, and onion.
5. Pour into oiled muffin tins and bake 18-20 minutes or until cooked through.
6. Remove from pan and cool on a baking rack.