BASIL BONANZA: Fresh Tomato Basil Sauce and Basil Vinaigrette

I wait all year for the fresh local tomatoes and basil.  We all know how bland and tasteless out of season imported tomatoes are, so why bother eating them?  

This week at the market I bought a huge, HUGE bouquet of fresh basil.  It has been sitting on my counter in a cup of water until I felt inspired to make something beautiful with it.  Normally I just make my favorite Hempseed Miso Pesto and freeze it in glass jars in the fridge so we can enjoy it all winter.  Seeing as I've already made about four jars of that, I decided to try something different - Fresh Basil Vinaigrette.  I found this recipe in my favorite cookbook "REbar" so decided to try it out.  Why did I wait so long?  It's amazing!  So good in fact, I made a double batch and intend to enjoy it all week long.  For tonight though, it is going to be featured on a fresh salad next to a huge plate of pasta with my Fresh Tomato Basil Sauce.  Norbert Kungl was selling organic paste tomatoes (those are the little tomatoes that are just a wee bit bigger than grape tomatoes) and I've been wanting to make some sauce from fresh tomatoes for a while.  What a difference fresh tomatoes make!  So sweet and delicious, it makes you so glad you waited all year.

FRESH BASIL VINAIGRETTE

adapted from "Rebar Modern Food Cookbook" by Audrey Alsterberg and Wanda Urbanowicz

Yields 1 1/4 cups (300 ml)

2 cloves organic garlic

1 1/2 Tbsp grainy organic mustard

2 Tbsp local honey

1/4 cup local apple cider vinegar

1 Tbsp organic balsamic vinaigrette

45 g fresh organic basil leaves

1/2 tsp sea salt

2 tsp cracked organic pepper

1 cup e.v olive oil

Method:  Combine all ingredients except oil in the blender.  Slowly add olive oil in a slow, thin stream until thick and creamy.  Season to taste and refrigerate up to 3 days.

FRESH TOMATO SAUCE with Basil

Yields 6 cups

2 Tbsp e.v olive oil

5-6 clove organic garlic, minced

12-15 fresh organic tomatoes or 30-40 small paste tomatoes, diced

sea salt and pepper

20 g fresh organic basil

Method:  Heat the oil in a large saucepan over medium heat.  Add the garlic, stir and then add the tomatoes and basil.  Season with a few pinches of sea salt and pepper.  Cook covered for 5 minutes, then remove lid, reduce heat to medium low, stir and let liquid reduce until sauce reaches desired consistency. Adjust seasoning as required.  Serve over pasta or on pizza.

This can also be made with 2 cans of organic tomatoes.

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CUCUMBER, APPLE, KALE, AND FENNEL JUICE

Fall is the time to get your veg on!  All the crops are being harvested and so there is no better time to eat lots of raw veggies and fruits.  This week at the market I stocked up on cucumbers, beets, fennel, carrots, apples, and lots of other fresh produce so I could make delicious fresh juices.  This morning I decided to pour the juice into a wine glass thinking it would make my husband more likely to drink it if it reminded him of his favorite beverage.  It took a little encouragement, but he drank it.  

CUCUMBER, APPLE, KALE AND FENNEL JUICE

2 organic apples, seeded

2 small organic pickling cucumbers or 1/2 of an english cucumber

3 leaves organic kale (great way to use up the kale in the garden that the slugs have been munching on)

1/4 -1/2 small organic fennel bulb

Method:  Juice all the vegetables and drink up!

RAW CASHEW LEMON CHEESECAKE

Every now and then I like to flip through one of the many cookbooks on my shelf for inspiration and ideas.    Over the years I've dabbled in raw cuisine, testing out recipes from books now and then.  For the most part I've really enjoyed the recipes I've tried, especially the desserts!  A really lovely raw "un"cook book that I bought a while ago called "I am Grateful" by Teres Engelhart has some really yummy desserts.  Today, I decided I had to make the cashew lemon cheesecake.  It is so simple to make and incredibly delicious.  I ate two pieces and can't wait to go back for more tomorrow.  (By the time I got around to photographing this the light wasn't so great, so I apologize for the crappy photo!)

RAW CASHEW LEMON CHEESECAKE

adapted from "I am Grateful" by Teres Englehart

makes a 9 1/2 cheesecake

For the crust:

2 cups organic almonds

1/4 tsp pure vanilla extract

1/8 tsp sea salt

1/4 - 1/2 cup organic dates (I used about 16)

For the filling:

3 cups soaked organic raw cashews (soaked 8 hours in water)

1 1/2 cups homemade organic almond milk

1 cup organic lemon juice

1/2 cup local honey

1 tsp pure vanilla extract

2 pinches sea salt

3 Tbsp organic non-gmo lecithin granules

3/4 cup raw unscented coconut oil

Garnish:

Top with organic lemon zest and/or slice and wild blueberries (fresh or frozen)

Method:  Make the crust first by finely chopping the almonds, vanilla and sea salt in the bowl of your food processor fitted with the "S" blade until finely crumbled.  Continue to process while adding the dates in small amounts until the crust sticks together.  Press crust into the bottom of a 9 1/2" spring form pan.

     To make the filling, blend all the ingredients except the lecithin and coconut oil until smooth.  Add the lecithin and coconut oil and blend until well incorporated.  Pour onto the crust and sprinkle with the blueberries.  Set in the fridge or freezer until firm (about an hour).  

POT ROAST WITH GARLIC MASHED

Autumn is definitely here, the days are cooler and the kitchen is warming up.  Pot roast is the ultimate comfort food, especially when you serve it with mashed potatoes.  The great thing too is that you have to make this meal early because it takes 4 hours to cook in the oven.  That way you can cozy up with a book or finish little projects you have going on.  I took the time to finish sewing up the diapers I am making for the baby.  Sigh.....loving the season.

POT ROAST with Garlic Mashed Potatoes

2 Tbsp organic vegetable oil

1 5-6 pound organic and/or pasture raised beef chuck roast or any other cut suitable for pot roast

sea salt and pepper

1 cup organic beef or chicken stock

1 1/2 cups organic red wine

3 organic onions, cut into wedges

4 cloves organic garlic, chopped

2 organic bay leaves

3 sprigs fresh organic thyme

2 Tbsp organic tomato paste

2 pounds organic carrots, cut into chunks

1 organic parsnip, cut into chunks

2 celery stalks, chopped

Method:  Preheat oven to 350*.  Heat the oil over medium high heat.  Season the roast with sea salt and pepper.  Brown the meat on all sides and then add the stock, wine, herbs, onion, garlic and tomato paste. Bring to a simmer, cover and place in the oven and roast for 3 hours.  Then add the carrots, parsnip and celery.  Cook until the vegetables are tender, about 1 more hour.  Serve on garlic mashed potatoes.

GARLIC MASHED POTATOES

Just add chopped raw garlic to your mashed potatoes.....

HOMEMADE MAYONNAISE

Most commercially prepared mayonnaise is made with non-organic eggs and genetically modified organisms.  I did find an organic mayo from Spectrum, but I wasn't so impressed with their use of soya oil or with the price ($12-$13/jar!)  I always used to buy it until I realized how easy it was to make my own.

HOMEMADE MAYONNAISE

3 organic eggs

1 1/4 tsp organic dry mustard powder

1 1/2 tsp sea salt

1/4 cup organic lemon juice

1 cup organic vegetable oil

1/2 cup e.v olive oil

1/4 cup organic flax seed oil

Method:  (Please note I have only made this in my Vita-Mix blender so I am not sure how it will turn out in your own blender.....it should be fine though).

     Place the eggs, mustard, salt and lemon juice in the blender.  Turn machine on low and slowly build it up to high.  While machine is running, slowly pour in oil in a thin, steady stream until you use it all up and the mixture thickens.  Stop machine and stir in any oil sitting on top.  Refrigerate up to 4 weeks.

DILL PICKLES

I used to think the whole joke about pregnant women craving pickles was something that would never occur to me.  In a sense it is true that I don't crave them, but I do really enjoy them now more than ever.  So, I decided to make some dill pickles with the fresh cucumbers that are in season right now.
 In an effort to use a more local product, I tried using Boate's Apple Cider Vinegar to make dill pickles last year.  They turned out, only I wasn't very keen on the appley taste.  I was really tempted to just cave and buy good old white vinegar, but realized I couldn't find any that was in a glass bottle, so I decided to try out white wine vinegar.  I'll let you know how it goes.

DILL PICKLES

8 lbs organic pickling cucumbers

14 heads fresh organic dill

7-10 cloves organic garlic, chopped

7 Tbsp coarse celtic sea salt

7 tsp organic pickling spice

3 1/2 dried organic red hot peppers

8 cups vinegar (your choice)

8 cups water

Method:  Fill boiling water canner with water.  Place 7 clean 1 litre mason jars in the canner over high heat.  Wash cucumbers, slicing off blossom ends, leaving a 1/4 inch of stem attached.  Place snap lids in boiling water and boil for 5 minutes.

     Combine vinegar and water in a large stainless steel saucepan.  Bring to a boil, boiling gently while you pack jars.  In a hot jar, place 1 head of dill, 1 clove of the chopped garlic, 1 Tbsp salt, 1 tsp spice and 1/2 of a hot pepper.  Pack cucumbers into a hot jar to within 2 cm of top rim.  Place one head of dill on top.  Add boiling pickling liquid to cover cucumbers to within 1 cm of top rim.  Remove air bubbles by sliding a rubber spatula between glass and food, readjust head space.  Wipe rim, then centre, snap lid on and apply screw band until just fingertip tight  Place jar in canner.  Repeat.  Cover canner, return water to boil and process 15 minutes.  Remove jars, cool 24 hours, check jar seals.