Vegan Split Pea Soup

Today I have for you a wonderful vegan soup.  You will swear it's the original version with ham but this is totally vegan and a wonderful healthy meal.  I feel like a million bucks after eating this soup and so will you!!!

This is one of my oldest son, David's, favorite soups. He would eat this everyday, happily.

2 cups dried organic split peas
2 organic carrots, chopped
2 stalks organic celery, chopped
1 organic onion, chopped
2-3 organic potatoes, chopped
2 bay leaves
Handful of fresh chopped herbs:
rosemary, thyme, cilantro
1/4 cup tamari or soy sauce
1 tablespoon nutritional yeast (opt.)
Sea salt, to taste
Fresh ground black pepper, to taste
Extra Virgin Olive Oil, for finishing

Place all ingredients in a medium pot. Add enough water to cover by 1 inch. Bring to a boil, then turn down to simmer. Watch that the peas don't dry out; you may have to add more water as needed, and to get your desired consistency. The soup will take an hour or more. Finish with sea salt, pepper and olive oil.

Raspberry Coconut Smoothie

Hey everyone!

So excited to share another of my favorite breakfast ideas.  I know the cinnamon rolls were out of this world but I'm sure you might be looking for a little healthier option for today, so here's one of my favorite smoothies.  This raspberry coconut smoothie is an awesome way to get your day going and pump some nutrients into your body.  It's quick and easy and you are going to love it, I guarantee it!!!  Enjoy and please let me know what you and your family think of this yummy breakfast treat.

1 organic banana, peeled
1 cup frozen organic raspberries
1 cup frozen organic strawberries
2 cups organic coconut milk
Spoonful of organic, raw honey, optional but recommended(you'll love it.)

Place in blender, blend away.

German's Chocolate Cake

 OK it's cake time!  German chocolate cake(really German's chocolate cake) is always a big guy favorite.  It does take a few steps to put this dessert together but the look on your man's face as he enjoys this yummy treat will make it all worth it.  As always, enjoy!!!!  

This is often my husband's birthday cake request. The rum syrup and coconut- pecan filling soak in to this cake well, making it nice and moist. The Chocolate Ganache frosting makes it extra decadent.

For the Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup water
1 cup unsalted butter, at room temperature
1¼ cup + ¼ cup granulated sugar, divided
4 organic eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

For the Filling:
1 cup heavy cream
1 cup granulated sugar
3 egg yolks
6 tablespoons butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

For the Rum Syrup:
2/3 cup water
½ cup granulated sugar
4 teaspoons dark rum

For the Chocolate Ganache:
8 ounces bittersweet or semisweet chocolate, chopped
3 tablespoons unsalted butter
1 cup heavy cream

DIRECTIONS:
1. Make the Cake: Preheat the oven to 350 degrees F. Grease two 9-inch cake pans, then line the bottoms with rounds of parchment paper. Sift together the flour, baking powder, baking soda and salt; set aside.

2. Melt the chocolate with the water in a small bowl. Use either a double-boiler or microwave on 50% for 30 seconds to 1 minutes. Stir until smooth, then set aside to cool to room temperature.

3. In the bowl of an electric mixer, beat the butter and 1¼ cup of the sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to medium and beat in the melted chocolate until combined, scraping the sides of the bowl as necessary. Beat in the eggs one at a time, beating well after each addition.

4. Reduce the mixer speed to low and add half of the flour mixture, beating until just combined. Add the buttermilk and the vanilla extract, mixing until combined, and then add the remainder of the flour mixture.

5. Using a rubber spatula, gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

6.  Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 35 minutes, until a toothpick inserted into the center comes out clean. Cool the cake layers completely (leave them in the pans). While the cakes are baking and cooling, make the filling, syrup and icing.

7. Make the Filling: Stir together the heavy cream, sugar and egg yolks in a medium saucepan. Put the butter, salt, pecans and coconut in a large bowl and set aside. Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spoon (an instant-read thermometer will read 170 degrees F.). Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature then refrigerate at least 1 hour before using.

8. Make the Rum Syrup: In a small saucepan, heat the water and sugar, stirring occasionally, until the sugar has melted. Remove from heat and stir in the dark rum. Set aside until ready to use.

9. Make the Chocolate Ganache: Place the chopped chocolate and butter in a medium bowl. Heat the cream in a small saucepan over medium heat until it just before it begins to boil. Remove from heat and pour over the chocolate. Stir until smooth. Cool to room temperature.

10. Assemble the Cake: Remove the cake layers from the pans and cut both cake layers in half horizontally using a sharp serrated knife, so you have four cake layers. Set the first cake layer on a cake plate. Brush the top of the cake layer with the rum syrup. Spread 1/4 of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top. Repeat, brushing the top of each cake layer with the rum syrup, then spreading 1/4 of the coconut filling over each layer, including the top. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

Taya's Challah Bread

Challah bread is one of my favorite breads in the world.  It is just so delicious and best of all it's not hard for a beginning bread maker to produce.  There are so many variations you can do to this basic recipe, it's will be like your a baking genius.  Simply add to the dry mix any one scent or taste you like, such as cardamom, thyme, rosemary, etc on the savory side or for a sweet tooth add chocolate chips, raisins, currants, dried cranberries, ect.  On the savory notes you only need a little bit to get the job done, on the sweet side well as far as I'm concerned the sky's the limit!  But that's just me.  Try this Challah out, you are going to fall in love with it!!!

Makes 2 loaves

1 1/2 cup warm water, divided
1/4 cup plus 2 teaspoons sugar, divided
2 tablespoons dried yeast
6 cups flour
2 teaspoons sea salt
1/4 cup raw honey, plus an extra tablespoon for eggwash, if desired
2/3 cups olive oil
4 organic eggs, plus one yolk for eggwash, if desired

Put 1 cup warm water in a small bowl. Add 2 teaspoons of sugar, sprinkle the yeast over top, swirl the bowl just to combine, and leave it to proof for five minutes. While yeast is proofing, mix flour, salt, 1/4 cup of sugar in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment.) Stir to incorporate or blend on low speed. In a medium bowl, mix remaining water, honey, oil, and eggs. When yeast has finished proofing, add it to the flour, immediately followed by wet ingredients. Mix with a large wooden spoon or on medium-low speed in the mixer, just until combined, about 30 seconds. Switch to dough hook and begin to knead on low speed, making sure to incorporate what's at the bottom of the bowl if the dough hook misses it. If kneading by hand, stir using spoon until dough becomes to thick to stir. Empty dough onto well-floured surface and knead by hand. Knead dough until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes. Split the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel, and let rise at room temperature until doubled in size. If using white flour, this should take about 2-2.5 hours. Feel free to let the dough rise in the refrigerator overnight instead; if you do this, be sure to set out the dough in plenty of time before shaping, so it can come to room temperature. Preheat oven to 375. After the rise, the dough should be soft and pliable. Separate each mound of dough into three equal balls, for a total of six. Roll each ball into a log almost 1-foot long. Braid the logs together to create your loaf. For the nicest-looking braid, do not pinch the top edges of your logs together before braiding; simply place one log over the next and braid until you reach the bottom, then pinch those edges together. Then, flip the unfinished loaf the long way, so that the unfinished edge is now at the bottom and the loaf has been flipped over and upside down. Finish braiding and pinch these edges together. This way, both ends look identical. Tuck the very tips beneath the loaf when braiding is finished. Repeat with second loaf. Put each loaf on its own silpat-lined baking sheet. If using eggwash, mix yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Bake at 375 degrees for 20-22 minutes, until challah are golden and baked through.

Smoked Herring Cakes

I have a great seafood dinner coming your way today.  Smoked herring cakes are just amazing and go great with a healthy side salad or greens.  These take no time at all to prepare and cook and are totally delicious!!!  You are going to love this dinner.

These smoked fish cakes are well received with my family. I hear "yeah!!" from my kids when I tell them this is what's for dinner. Serve with Sour Cream Dill Sauce and Steamed Broccoli.

2 cans Wild Caught Smoked Herring, drained*
3 organic carrots
3 medium organic potatoes
1/2 cup bread crumbs
1 organic egg
2 stalks organic celery
1/2 organic onion
1/2 organic red bell pepper
Handful of organic parsley
Sea Salt, to taste
Fresh ground black pepper, to taste
Olive Oil, for pan frying
Flour, for dusting

Rough cut the potatoes and carrots and then boil together until fork tender. Drain and mash with a potato masher. Finely dice the onion, celery, bell pepper, and parsley. Place all veggies in a large mixing bowl. Break up the smoked herring and add it to the bowl. Add egg, bread crumbs and S & P. Mix well. Divide into patties. Dust in flour. Pan fry in olive oil until golden brown, about 5 minutes per side.

*They have these at Trader Joe's, or use baked wild salmon or tuna.

Sour Cream Dill Sauce

This is an easy sauce that is great on so many of my favorite foods.  Sour cream dill sauce will make a baked potato sing!  Best of all, it only takes 30 seconds and your done!

This is great on #Grilled Wild Salmon, #Smoked Herring Cakes, #Baked Potatoes, #Sautéed Carrots, and more and only takes 30 seconds to make!

1 1/2 cups organic sour cream
Juice from 1 organic lemon
1 tablespoon organic dill, chopped fresh or dried
1/4 teaspoon granulated organic garlic
Sea salt, to taste
Lots of fresh ground black pepper

Mix in a bowl. It's ready now, but the dill flavor will really come out if you make it ahead and have it waiting for dinner in the fridge.

Taya's Ultimate Brownies

OK, it's time for some brownies, not just any brownies but the best you have ever had.  When I need a chocolate fix it's these brownies or I just may not make it!  You are going to love them, I guarantee it!  Remember, if you over cook the brownies it's just a good excuse for your favorite ice cream or gelato to be put on top.  Saves it every time as long as the brownies aren't carbon, but even if the brownies are perfect, there's no reason you can't put the good stuff on top anyway!!  As always, enjoy!!!!!

1 pound organic butter, yes, that's 4 sticks
1 1/2 pounds organic chocolate, chopped-your favorite kind-I like dark chocolate
1 cup organic flour
1 tablespoon baking powder
1 teaspoon sea salt
6 organic eggs
2 1/2 cups organic sugar
1 tablespoon pure vanilla extract
2 tablespoons Kahlua
2 tablespoons instant coffee mixed with 2 tablespoons warm water
6 ounces semisweet chocolate chips (1 cup)
1 cup walnut halves, lightly toasted and coarsely chopped (optional)

DIRECTIONS

Preheat the oven to 350°. Grease a large 11 x 15 inch glass or ceramic baking dish with organic butter. In a double boiler, melt the butter with the chopped chocolate over low heat. In a small bowl, whisk the flour with the baking powder and salt.

In a large bowl, using a handheld mixer, beat the eggs with the sugar at medium-high speed until pale and thick, 4 minutes. Beat in the vanilla, coffee, and Kahlua. Add the flour mixture and beat until just incorporated. Beat in the melted chocolate at medium speed. Using a spoon, stir in the chocolate chips and walnuts.
Scrape the batter into the prepared baking dish. Bake in the center of the oven for about 45 minutes, until the top is shiny and lightly cracked, the edges are set and the center is still a bit jiggly. Transfer the dish to a rack and let cool completely. These are completely decadent. Enjoy!