Recipes XXVI: Blueberry Pineapple Rustic Tart

Our CSA (community supported agriculture) was really laying the blueberries to us. I love blueberries. We had two pints and I wasn't sure we could eat all of those before they lost their luster. I had one jar of pineapple left from last year's canning extravaganza. A plan started a-brewin' in my mind. I thought the sweetness of the pineapple would meld well with the tartness of the blueberries. It worked! And it was a beautiful piece de resistance!

Blueberry Pineapple Rustic Tart

 Serves 8

Filling
2 pints of fresh blueberries
16 oz of crushed pineapple
4 tbsp corn starch
1/8 cup of turbinado

Crust
1 3/4 cups spelt, white/wheat, unbleached and/or wheat flour
1 teaspoon salt
5 tbsp room temp butter
1/3-1/4 cup cold water
2 tbsp turbinado

Roll out crust into a circular shape. Flour lightly and place onto silicon baking sheet on pan. Preheat oven to 450 degrees F. Fill with the blueberry pineapple contents. While filling the center, start folding the edges of the crust over and pinching the seams shut. Place pan into oven and bake for 15-20 minutes. Remove from oven. Serving suggestion: dust with powdered sugar and a side of vanilla ice cream.

Recipes XXV: Weeknight Soup

I was feeling under the weather this week and needed a pick me up of sorts. Chicken noodle soup is not vegetarian, so that wasn't happening. I rustled around in the cabinets. I literally whipped this up in a few minutes. It made for a perfect evening with a steady downpour of rain and snuggly blanket.

Weeknight Soup

2 servings | ~170 calories per serving

4 cups of water
5 oz mixed frozen Cascadian Farms veggies
Small handful of rice noodles
2 vegan not chick'n bouillon cubes such as Edward & Sons
Splash of olive oil
Fresh chopped rosemary
Dusting of poultry seasoning
2  crush cloves of garlic

Mix everything into a pot and boil for 10 minutes or until the pasta is al dente. Serve piping hot with some garlic bread or a baked potato.

Recipes: XXIV: Bean Burrito

Its been a while, I'm ashamed to say. Between graduating from my yoga teacher training, raising our puppy- Rufus and all of life's side dishes, I've forgotten to add some new ideas on here.

What's the deal with refried beans? I've pretty much hated beans all of my life. Enter refried beans, about 1 month ago. I've become obsessed with their savory goodness. I've even consulted Google on the matter of this craving. Well if you find yourself screaming yes for refried beans, even before lunch; I completely understand.

So I give you :

Le Bean Burrito (Freezer version)

Makes 8 large burritos

1 package of 200 calorie burrito shells
2 cans of vegetarian refried beans
2 avocados
1 package of Mexican cheese
Cherry tomatoes
8 oz Sour cream
1 cup of dried rice in its cooked form
Taco seasoning (dry)

Here are your two options depending on how many calories you want:

610 calories | 22 grams protein

1 shell
1/2 cup of refried bean and avocado mixture
1/2 cup rice with taco seasoning sprinkled on
1/8 cup of cheese sprinkled on
4 cherry tomatoes cut in half

Layer and wrap the burrito shell. Then fold the wax paper over the burrito and tape it shut.
Takes 1 minute per side (2 minutes in total) to heat.

443 calories | 20 grams of protein

1 shell
1/2 cup of refried bean and avocado mixture
1 tablespoon dollop low fat sour cream
1/8 cup of cheese
4 cherry tomatoes cut in half

Layer and wrap the burrito shell. Then fold the wax paper over the burrito and tape it shut.
Takes 1 minute per side (2 minutes in total) to heat.