October Unprocessed Challenge

Lately I have felt like I need to have a reset.  I have realized that over the summer I have been lazy with my cooking and eating and have often settled for over-processed and less than nutritious options simply because they are easy.  With the fall upon us and so many delicious options, I have decided to changes this behavior stat.

I was pleased to hear about the October Unprocessed Challenge 2011 over on Eating Rules.  Unsatisfied with the sugar and preservative laden products that we all eat, this blogger created the Challenge in 2009.  Last year, more then 415 people joined the Challenge.  Impressive.  So this year I am joining too.  I think that this is the perfect opportunity to resent my eating habits that have slipped a bit this summer.

So I know what you are thinking- no unprocessed food for 30 days?  That sounds so hard.  First, let's put this in perspective.  What classifies as unprocessed food for the Challenge.  Eating Rules provides the following definition:

Unprocessed food is any food that could be made by a person with reasonable skill in a home kitchen with readily available, whole-food ingredients.

I call it “The Kitchen Test.” If you pick up something with a label (and if it doesn’t have a label, it’s probably unprocessed), and find an ingredient you’d never use in your kitchen and couldn’t possibly make yourself from the whole form, it’s processed.

It doesn’t mean you actually have to make it yourself, it just means that for it to be considered “unprocessed” that you could, in theory, do so.

Now that doesn't sound to hard does it ?  If an entire 30 days sound like too much for you, consider a shorter amount of time.  Could you do two weeks?  No- how about 1 day a week?  Be creative.  I think even with minor changes you will see major returns.

Need an exception? Sure, no problem. Just make sure it’s a deliberate choice, not just because of a habit.  It is not about being rigid, but rather be aware of what you are eating.

So take the pledge and join me!  You can sign up for the pledge here.  Remember, this is primarily an exercise in awareness so take baby steps if you need.  Doing even just one day is better than nothing at all.  If you would like more information about what constitutes unprocessed foods, click here.

As for me, I will be starting off my 30 days with the Revitalive 3-Day Vegan Cleanse.  You may recall that I recently wrote about the Revitalive Cafe in Newburyport.  Taking their holistic approach to eating to the next level, they created this completely raw and vegan cleanse.  And the best part is, they deliver to Boston.  So I will start the Challenge on Saturday and the cleanse on Tuesday. 

Throughout the month, I will try to update how I am doing and I will most definitely be posting some delicious recipes from unprocessed foods.  So stay tuned and I you will consider joining me.

OH AND BY THE WAY, YOU DON'T HAVE TO BE VEGAN TO DO THIS!!!

P.S.
Gearing up for the Challenge Andrew over at Eating Rules is giving away a New KitchenAid food processor!  You hear me right....go enter to win here

Zucchini Rollatini

This is a favorite of mine for a quick and easy meal.  I usually use eggplant, but didn't have any in the house last night so I went with zucchini.  It came out great.  This is also a favorite of my non-vegan friends, so perfect when hosting guests.  Sometimes I serve this with a salad, but last night I went with broccolini. By the way, this meal is completely vegan and gluten free.

Zucchini  Rollatini
These measurements are for 2 servings. 
Ingredients:
1 large zucchini, sliced lengthwise into thin pieces
1/2 package (16 oz or so) extra firm tofu, pressed for 10 min or more to release extra water
1/4 10 oz. package frozen spinach, drained thoroughly (I used a cheese cloth to get rid of excess water)
1.5 tablespoons nutritional yeast
1 tsp dried thyme
1 tsp dried oregano
1 tsp of fresh Italian flat leaf parsley
1 tablespoon of vegan Parmesan
1 tsp dried rosemary
1 tsp minced garlic
Black pepper and salt to taste

Sauce Ingredients:
1 small white onion
1/2 a red pepper
1/2 a green pepper
1 tablespoon of garlic
3 button mushrooms, chopped
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp rosemary
1 tsp red pepper
Salt and black pepper to taste
2 tablespoons of vegan Parmesan
1/2 jar of tomato sauce (I used Classico Tomato Basil)

Using your mandolin, slice your zucchini or eggplant lengthwise into 1/4 inch thick pieces.  Place zucchini slices onto a baking sheet and sprinkle well with sea salt or kosher salt. Brush them lightly with olive oil.  Be sure to season and oil both sides.  Heat oven to 400 degrees and roast zucchini till browning (about 10 min) flipping slices halfway through.

While zucchini is roasting, transfer tofu to a bowl and crumble it with hands. Add the nutritional yeast, salt, pepper, garlic, thyme, parsley, oregano, and spinach. I use my potato masher to get the right consistency.  Then use a fork to mix well until it resembles a bowl of crumbly ricotta cheese.

When I am in a rush, I usually just used canned sauce the I jazz up. Take all the veggies and chop the well.  Add them to a small pot and saute for about 5 minutes with a little bit of olive oil and salt and pepper.  Add the sauce and vegan Parmesan and simmer on med-low heat for about 10 minutes.

When your zucchini is cooked remove it from the oven and let it cool for about 5 minutes.  As you prepare to handle it, realize that it is really delicate when cooked and can fall apart easily, so be gentle.  If you are using eggplant, it is a little more sturdy.

Take a spoonful of your tofu ricotta mixture and place it in the middle of the piece of zucchini.  Pull up the sides of the zucchini and used a toothpick to keep it together.  Repeat this for all of the zucchini pieces being very gentle. 

Place the stuffed zucchini pieces in a small baking dish and smother with sauce.  Bake at 375 degrees for 20-25 minutes until the edges start to brown.  Make sure you remove the toothpicks before serving.  Plate and sprinkle with vegan Parmesan.

This meal is so easy and so delicious!  Lots of veggies and nutrients and very filling.

Raw Broccoli Pesto

I love pesto...'nuff said.  But I also love to try to make pesto from things other than basil.  I have made arugula pesto, kale pesto, and now this broccoli pesto which turned out even better than I imagined.  This is a great way to get a serving of vegetables and this recipe is low-fat and vegan.  Win win!

You can serve it standard over pasta or as a dip.  I did both.  I ate if for dinner of pasta and then used it as a dip on the ferry over to Nantucket with eggplant chips and cut up veggies.  It was delicious both ways and people really like it!

Raw Broccoli Pesto
Ingredients:
3/4 cup of toasted nuts (I used a 50/50 combination of raw cashews and almonds)
2 cups of broccoli florets, rinsed well (you could blanch them, but why bother?)
1/4 cup of fresh parsley (I used Italian flat leaf)
1/3 cup of EVOO
Juice of 1 lemon plus the zest of the lemon (I zested first then juiced)
3 large cloves of garlic, minced
1/3 cup of vegan Parmesan
1 teaspoon of red pepper
1 teaspoon of smoke paprika
1 tablespoon of oregano
1 tablespoon of rosemary
1 tablespoon of thyme
Salt and pepper to taste

Chop the nuts coarsely and toast them 3-5 minutes in a skillet or until golden brown, but don't let them burn!  Toss all your ingredients in the food processor (minus the oil) and pulse.  Gradually add in the EVOO until you get the consistency right.  Taste throughout and check your spices.  I ended up adding a little more salt and pepper as I went. 

It's that simple and oh so delicious.  Enjoy!

Spicy Peanut Butter Cookies

My friend Melissa recently introduced me to "The Heat is On" peanut butter.  For me that spells trouble as it combines two of my favorite things: peanut butter and spice.  This stuff is great!  It is a great snack on celery, awesome in Thai noodle dished and, as I learned with this recipe, phenomenal as peanut butter cookies.  WARNING: These cookies pack some heat.  So if you don't like spicy food, they are probably not for you.

Spice Peanut Butter Cookies
Ingredients:
1 cup whole wheat pastry flour
1 cup chickpea flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup The Heat is On Natural Peanut Butter
2/3 cup pure maple syrup
2 tablespoons turbinado (or light brown sugar)

1/3 cup oil (I used safflower)
1 tablespoon vanilla extract

Preheat oven to 350ºF and place rack in the top third of oven.  Line a baking sheet with foil or parchment paper.

Combine you dry ingredients (flour, baking soda and salt) in a small bowl.

In the bowl separate bowl, combine peanut butter, maple syrup, turbinado, oil, and vanilla.  Mix until all ingredients are fully incorporated. You can use a hand mixer, but I didn't.

Pour the dry ingredients on top of the wet, and mix again just until the flour disappears.  The dough should be crumbly but stiff.  Let dough rest for five minutes, then give another stir or two.

Scoop dough by packed, rounded tablespoon onto baking sheet about an inch apart (they don’t spread while they bake).  Using a fork, create a cross-hatch pattern on top of each scoop, while also pressing down to flatten the cookie.  The dough will want to crack around the edges; use your fingers to gently press any cracks back together.

Bake in batches on the top rack of the oven about 12-14 minutes, until golden brown. Use a toothpick to make sure the middle is cooked through.  Sprinkle with a mixture of the salt and turbinado.

Makes about 30 cookies.