March Simple Abundance meeting

The March Simple Abundance meeting was held on Sunday, March 3 at the Penner's home. The following recipes were shared at the meeting. Thank you to all who brought a dish and/or a recipe for others to try out!

Sweet Potato Curry

Submitted by Mary Penner

Combine in blender:
1 cooked sweet potato, baked or boiled
1 thumb-size piece of fresh ginger, peeled
1 Tbsp tomato paste
2 Tbsp lime juice
1 can coconut milk
1 Tbsp onion powder or 1/2 fresh onion
2-4 tsp Thai Kitchen red curry paste, (available in most grocery stores)
1 clove garlic
1 1/2 tsp coriander
1-2 tsp salt
Add enough water to blend well.

1 sweet potato, sliced
4 medium potatoes, chopped
1/2 head cauliflower, separated into flowerets
1 zucchini, in half rounds
1 green bell pepper, chopped
1 block tofu, chopped and steamed for about 1 hour on a steamer

Cook sweet potatoes and potatoes until just barely tender, set aside. Place the blended sauce in a large kettle and bring to a simmer. Add the rest of the veggies and cook until just tender. Add the potatoes, sweet potatoes, and steamed tofu. Blend and adjust seasoning.

Serve as soon as possible, while vegetables are bright green and crisp.

Chik-style Seasoning Powder

1 1/3 cup nutritional yeast
3 Tbsp onion Powder
2 1/2 Tbsp sea salt (you can use less)
1 Tbsp soy or rice protein powder
1 tsp dried thyme
2 Tbsp organic sugar
2 1/2 tsp garlic powder
1 tsp crumbled sage (not powdered)
1 tsp paprika
1/2 tsp turmeric

Blend in blender. Store in a dry, airtight container.
Yield: 1 1/4 cup dry : 30 cups broth

Note: For broth, use 2 level teaspoons per 1 cup boiling water.

No-Bake Coconut-Date Squares

Submitted by Jody Quittmeyer

8 oz. box chopped dates (about 2 cups)
1/2 cup water
1/4 cup finely chopped walnuts
3 cups rice, corn, wheat or bran flake cereal, crushed
1 cup shredded unsweetened coconut

Combine dates and water in a small pan, bring to a boil, cover and simmer until very soft, about 5 minutes. Remove from heat, and stir in nuts and crushed cereal flakes. Set aside to cool.

On a baking sheet or tray, sprinkle half the coconut to form a square about 10"x12". Spoon date mixture on top, then sprinkle remaining coconut on top. With a spatula, distribute date mixture evenly and press down firmly until it is about 1/2" thick. Refrigerate until firm, then cut into 1"x2" bars. Makes about 60 bars.

Almond-Tahini Candy

Submitted by Elaine Sweetser

1/4 cup almond butter
1/4 cup sesame Tahini
1/4 cup pure maple syrup
1 tsp pure vanilla extract
1/3 cup sifted carob powder
1/4 cup shredded coconut

Stir all ingredients - except shredded coconut - together till the mixture forms a soft ball. Using a teaspoon form into small balls and roll in the shredded coconut.

Chill. Store in refrigerator. ENJOY!!!!!!

Simple Butter

Adapted from 7 Secrets Cookbook
Submitted by Jack McGrath

3/4 cup coconut milk
1/2 cup water
2 Tbsp yellow cornmeal
1/2 tsp salt
1/4 tsp butter flavoring, or to taste

1. Place all ingredients in a saucepan and bring to a boil. Lower heat and simmer for 5 minutes stirring constantly.
2. Place in a blender. Cover and turn on low, then increase to high. Blend about 1 minute until as smooth as soft butter.
3. Pour into a container, cover and chill. It will be runny, but sets up when cold.

February Simple Abundance meeting

There was no Simple Abundance meeting in January, so the February Simple Abundance meeting was our first meeting of 2013! It had also been about two months since the last meeting. The February get-together was held on Sunday, Feb. 3 at the Penner's house. The recipes and pictures below show some of the food that was brought and shared by those who attended.

Thank you to everyone who made and brought a dish!

Vegan Copycat Olive Garden Zuppa Toscana

Submitted by Sarah Keith

Prepare in advance:
1. Homemade plain soy yogurt
2. Tuscan TVP – sausage flavor, or Oat Sausage

1 Tbsp EarthBalance or SmartBalance Light margarine
1/2 - 1 whole medium onion, chopped
2 small cloves garlic, minced
4 small/medium or 2 large white potatoes, diced for soup
6 cups water
3 bouillon-equivalent vegan chik’n seasoning
TVP or oat sausage – equivalent of 1/2 - 1 pound cooked-down meat sausage
4 - 6 cups kale, deveined, rinsed and chopped
1 - 1 1/2 cup homemade plain non-dairy yogurt
Salt and pepper to taste

Directions:
In a large soup pot on very low heat, melt the margarine. Add the onions and cook a while, stirring a bit, then add the garlic and cook a little longer, until onion is translucent. Add water, stir in chik’n seasoning and add potatoes. Bring to boil, then reduce heat and simmer to cook until potatoes are just done. Add cooked TVP/oat sausage and return to a simmer, then add kale. Let simmer 5 minutes with the kale. Stir in yogurt. Bring back to a low simmer. Turn off the heat. Add salt and pepper to taste.