Posts Tagged ‘vegan’

Last week I decided to do something I rarely do . . . actually follow a recipe! I’m usually allergic to recipes, obsessively tweaking whatever I’m cooking up to make it a bit more my own. I suppose this comes in part from my years learning to cook while living overseas, where I always felt a bit too transient to invest in measuring utensils. Needless to say I’m not a great baker . . . but that’s another story.

Still, when I came across this recipe for Roasted Asparagus with Pistachio Puree  from Michael Natkin’s awesome veggie site, Herbivoricious, I felt inspired to follow it as closely as possible and see what would happen. I got out my measuring cups and spoons, bought the correct ingredients, and whipped up something new and delicious. I served this with fresh fruit to start, a delicious beet tartar, and a good bottle of wine (Erath Pinot Noir, one of my faves). I might have had a special occasion to put together a meal like this. ;)

I learned a few new tricks while taking the time to follow this recipe but still made it my own by discovering some awesome ways to serve the leftovers. And I have to say, as fancy as this sounds, it was a snap to make. Even though the list of ingredients and steps looks long in this post, I probably put together this entire dish in a little over half an hour, including the cooking times. It’s impressive and easy. Go for it.


Pistachios (Photo credit: Wikipedia)

Roasted Asparagus with Pistachio Puree


Pistachio Puree

  • 2 cups unsalted, roasted pistachios
  • juice of one whole, medium-sized lemon
  • 1 clove garlic, thinly sliced
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon smoked paprika
  • 3/4 cup extra virgin olive oil
  • 2/3 cup water

Roasted Asparagus (I guess I did adapt this part a tiny bit. The following is my version—check here for the original.)

  • 1 bunch organic asparagus spears, the fat kind, trimmed
  • extra virgin olive oil
  • salt
  • balsamic vinegar reduction
  • 1/4 cup unsalted, roasted pistachio kernels, coarsely chopped
  • fresh tarragon leaves
roasted asparagus

roasted asparagus (Photo credit: elana’s pantry)


Pistachio Puree

I bought raw, unsalted, organic pistachios, so I needed to roast them myself. In order to do this:

  1. Preheat the oven to 325 F.
  2. Spread the pistachios in a single layer on a baking sheet.
  3. Cook for about 10-12 minutes.

The nuts will be warm, chewy, and slightly brown when done. Yum.

Once the pistachios are roasted, combine them with the lemon juice, garlic, salt, cumin, smoked paprika, and half the olive oil in a vitamix. (The original recipe uses a regular blender, so don’t shy away if you haven’t yet gone pro with your blending utensils.)

With the lid on and at a medium-low speed, drizzle in the rest of the olive oil followed by the water. Blend until mostly smooth but not totally creamy—you’ll want a bit of texture here.

Once the initial ingredients are blended, you can tweak the flavor if needed. I added a bit more salt (I like salt.) and another pinch of smoked paprika, but overall, I didn’t feel the need to change much at all. Make sure to keep the puree covered, as the beautiful green will oxidize and turn brown on top, just like guacamole.

Roasted Asparagus

As soon as you take the pistachios out of the oven, turn up the heat to 400. Toss the asparagus with a bit of olive oil and salt, and roast on a baking sheet for about 10 minutes. (I served the asparagus in full spears because it looks pretty and that’s how it’s done in the original, but I found the spears a little tough to cut into. Next time, I might halve them before roasting and forget the fancy presentation.)

Once the asparagus is tender, turn on the broiler and cook until it becomes blackened in spots. This last step is important—the crispy asparagus heads and crunchy black bits add a great texture to the final dish.

To Serve

Spoon the pistachio puree onto a plate and place the asparagus on top. Sprinkle the chopped pistachios over everything, drizzle with the balsamic vinegar reduction*, and garnish with fresh tarragon leaves. Add a bit more salt to taste.

*The original recipe calls for real balsamic vinegar or a reduction, and considering the price of the real stuff at Whole Foods, I decided to try my hand at a reduction. It worked perfectly, and I’ll definitely be making more. To make your own reduction:

  1. Pour a bit of balsamic vinegar into a small pot or pan.
  2. Bring to a boil.
  3. Add sugar—I think I used equal parts organic unrefined sugar and balsamic vinegar.
  4. Reduce to medium-high heat and continuously whisk the mixture until it reduces by half or just a bit more.
  5. Drizzle away!
Roasted Asparagus with Pistachio Puree © 2013, Juniper Stokes

Roasted Asparagus with Pistachio Puree © 2013, Juniper Stokes

This recipe makes far more puree than you’ll need—after all, it’s basically a fancy nut butter. Luckily, it keeps for up to a week in the fridge and is so delicious you’ll be happy to have extra.

How we actually at the dish--I just piled all the asparagus on in a big messy heap! haha

How we actually ate the dish–I just piled all the asparagus on in a big messy heap! haha

Natkin recommends serving the leftovers with other types of veggies, such as raw endive or roasted cauliflower. I used a bit of my leftovers as a dip for baby carrots, and heated the rest up in the oven to make a hot dip for rice crackers and French bread. I highly recommend heating up the leftovers. The hot dip was gooey and yummy and rich—yet totally vegan. It would make a great pesto-like sauce for pasta, as well.


Oh, and I did get a nice thank you for such an awesome dinner :)

my thank you for dinner :) ©2013, Juniper Stokes

my thank you for dinner :) ©2013, Juniper Stokes

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This creation combines one of my favorite foods–potatoes!–with one of my favorite flavor combos–tarragon and nutmeg. I came up with this recipe during a serious craving for comfort food, hence the potatoes (who doesn’t love hot, salty carbs?). Still, I like to at least pretend to be healthy . . . so, I used multi-colored French fingerlings for extra antioxidants and left the skin on for a vitamin boost. I combined the potatoes with all natural ingredients, and viola! A healthy (-ish), gourmet comfort food is born.


  • 2 cups fingerling potatoes
  • 2 Tbs butter (or olive oil)*
  • 2 Tbs half & half (or non-dairy substitute, such as hemp milk)*
  • 1/4 cup shredded parmesan (or 2 Tbs nutritional yeast)*
  • 1 1/2  tsp dried tarragon
  • 3/4 tsp nutmeg
  • 3 green onions, chopped
  • salt and pepper
  • splash olive oil

*Vegan/healthier options


Preheat oven to 450 degrees F. Lightly toss the fingerling potatoes with olive oil and bake for about 30 minutes, or until you can easily pierce them with a fork. (Alternately, steam or boil the potatoes until tender–the important thing here is just making sure that they’re cooked and soft).

Next, remove the potatoes from the oven and reduce heat to 375 degrees. Mash the potatoes and stir in the remaining ingredients (leave out the nutritional yeast at this stage if you’re making the vegan version–it’s best served uncooked, stirred in right before serving).

Return the potato mixture to the oven and bake for another 20 minutes, or until the mixture is cooked through. You may want to top everything with a bit of extra parmesan at this stage ;)

Remove from the oven and serve!

twice-baked fingerling potatoes © 2013 Juniper Stokes

twice-baked fingerling potatoes © 2013 Juniper Stokes



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It may technically be spring now, but it still feels like winter here in Colorado (well, actually Colorado weather is weird, in the 70s one day and snowing the next . . . but that’s another story). Winter always makes me crave potatoes and other earthy veggies, so I’ve been taking advantage of the last of the season by indulging in some roasted root goodness.

Recently, I had a bit of fun getting creative with the colors of my root veggies, combining chioggia (or candy cane) beets, jewel yams, and purple potatoes for a stunning roast.

Rainbow Root Roast © 2013, Stokes

Rainbow Root Roast © 2013, Stokes

I tossed the veggies with typical roasting ingredients (olive oil, garlic, onion slices, dried herbs) and was left with a beautiful, delicious, and surprisingly healthy dinner–beets, yams, and purple potatoes all have higher nutritional contents than regular old white potatoes.

So go ahead, join me in upgrading your veggie roasts during the last of our cold weather!

Rainbow Root Roast


  • 1 large chioggia beet, chopped
  • 1 medium jewel yam, chopped
  • 2 medium purple potatoes, chopped
  • 1/2 white onion, sliced
  • 1 clove garlic, minced
  • olive oil, to coat
  • 1/2 tsp each dried thyme, rosemary, basil*
  • pinch cayenne (optional)
  • salt and pepper to taste

*There are no rules with spices and herbs–get creative!


Preheat the oven to 400 degrees. Chop the vegetables, coarsely slice the onion, and mince the garlic. Toss everything together with the olive oil and spices. Roast for about 45 minutes, turning the vegetables a few times to prevent sticking and maintain even cooking. When the root veggies are soft and slightly browned, remove from the oven and serve. Top with parmesan and a squirt of lemon juice for a bit of an extra treat.

That’s it! A recipe that is both easy to make and impressive to serve.


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Well, this is a bit late . . .  but what are you going to do?

This year, the Chinese New Year fell on February 10th, 2013, bringing us into the year of the water snake. Being a sucker for holidays, even ones outside of my own cultural traditions, I had a personal celebration. I decided to honor water snake by making a small painting, and I cooked up a bit of Buddha’s delight, a traditional vegetarian dish typically served during the Chinese New Year.

For my water snake illustration, I did an ink-blob sketch in my art journal. First, I dropped a bit of Dr. Ph. Martin’s liquid watercolor onto one side of the page. Next, I folded the page in half and pressed evenly in order to create somewhat symmetrical ink blobs. Then, I took out a black ink pen and let intuition guide me as a doodled a water snake.

Water Snake © 2013, Juniper Stokes

Water Snake © 2013, Juniper Stokes

I never really know what I’m going to end up with ink blobs and doodles, but I find the process so meditative, and I was happy to have a theme to inspire me.

For the Buddha’s Delight, I used a traditional recipe for inspiration but changed it up a bit to use what I had on hand and add a little health boost. First, I fried up some firm tofu in coconut oil and turmeric and set it aside. Then, I stir fried mixed veggies in coconut oil with garlic and ginger. For my veggies, I used shredded carrot, chopped celery, broccoli, rehydrated black forest mushrooms, mung beans, purple cabbage, and leeks. Yum. I used a wok on high heat to cook the veggies quickly and leave them a bit of crispness. While the veggies were cooking, I sprinkled on a bit of rice wine vinegar, tamari, white wine, sugar, and toasted sesame seeds. To serve, I topped everything with bit more tamari and toasted sesame oil. Toasted sesame oil isn’t a traditional addition to this dish, but I love its flavor and tend to add it to everything. The dish tastes perfectly good without it, too.

Buddha's Delight © 2013, Juniper Stokes

Buddha’s Delight © 2013, Juniper Stokes

For more detailed instructions, check out the following recipes:

Happy New Year!

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This winter has me turning to root veggies for my seasonal nourishment, and I usually have a wide selection of root vegetables on hand–potatoes, yams, carrots, beets, turnips, onions–anything that can be pulled from the ground. But the other day, in the mood to cook, I opened my refrigerator to find only bag of organic carrots and a gigantic daikon radish*. Luckily, limitations often lead to great creativity. I decided to challenge myself and see how many ways I could prepare a carrot-daikon combo, and I came up with three new and delicious recipes. All three recipes are seasonal, easy, and healthy, so enjoy!

English: Picture of a pile of Daikon (giant wh...

Daikon (Photo credit: Wikipedia)

*Though daikon is a type of radish, which I usually associate more with summer, they can actually be planted in fall for a winter harvest and prepared in ways similar to most root vegetables. Plus, they are super healthy, with high levels of vitamin C and B complex and the potential to act as a digestive aid.

Each of the following recipes is for a single serving–make sure to at least double each recipe if you’re cooking for more than yourself!

Recipe #1: Shredded Carrot and Daikon Salad 

This raw recipe is a great way to prepare daikon with all of its digestive benefits in tact. The salad keeps well for a few days, and letting it sit at least overnight allows the flavors to merge.


  • 1/3 large daikon
  • 1 medium carrot
  • 1/2 Tbs olive oil
  • 1/2 Tbs shiso ume furikake
  • juice from one ginger medallion
  • splash lemon juice
  • big pinch of sugar
  • salt to taste


First, prepare the daikon and carrot by shredding them into strips. I used a vegetable peeler with a wavy blade. This type of peeler is commonly used in Southeast Asian food preparation. It’s not only great for quickly shredding veggies into strips, but it will give sliced veggies a decorative edge.

wavey edge veggie peeler

wavey edge veggie peeler

Next, sprinkle the carrot and daikon with shiso ume furikake, a pinch of salt, and a big pinch of sugar. Furikake is a Japanese seasoning meant to be added to rice, though I find all sorts of fun uses for it. The shiso ume furikake I used in this recipe contains a bit of salt and sugar, along with purple shiso, or perilla leaf, and dried ume, or pickled plum. It’s sweet, sour, salty, and delicious.

Ume Shiso Furikake

Ume Shiso Furikake

After sprinkling the furikake, salt, and sugar over the daikon and carrot, add the ginger juice and a bit of the ginger gratings. I used a Japanese-style ginger grater, which is very effective for squeezing out ginger juice. This process also creates fresh ginger gratings, and it’s nice to add a bit of these, as well. If you don’t have an actual ginger grater, try using a garlic press to expel the juice.

Japanese-style ginger grater

Japanese-style ginger grater

Once you’ve added the ginger, toss everything together with the olive oil and lemon juice. Let everything sit for at least an hour so that the flavors can meld.

Carrot Daikon Salad © 2013, Juniper Stokes

Shredded Carrot and Daikon Salad © 2013, Juniper Stokes

Recipe #2: Roasted Daikon with Carrot and Onion

No root-veggie trio would complete without a roasted dish. This simple recipe allows the daikon and carrot flavors to take the spotlight, with just a hint of onion for a flavor boost.


  • 1/3 large daikon
  • 1/2 medium carrot
  • 1/2″ slice of white onion
  • olive oil, to coat
  • salt and pepper to taste


Preheat the oven to 350 degrees. Peel and slice the daikon and carrot. Take a half inch slice from the center of a large white onion and separate the rounds. Toss the vegetables together with olive oil, salt, and pepper, and spread everything evenly on a baking dish or pan. Bake for 45 minutes, flipping once to prevent sticking.

Roasted daikon and carrot © 2013, Juniper Stokes

Roasted daikon and carrot © 2013, Juniper Stokes

Recipe #3: Super Healthy Simmered Daikon

I love this dish. I don’t think I’ve ever been served this dish precisely, but it is definitely inspired by my time eating gorgeous veggie food in Japan. The warmth and rich sesame flavor give it the satisfaction of a comfort food, though just about all the ingredients are super-food healthy.


  • 1/3 large daikon, peeled and sliced
  • 1/2 carrot, peeled and sliced
  • 1 medallion grated ginger w/juice
  • 1 Tbs Eden Organic Seaweed Gomasio
  • 1/2 tsp toasted sesame oil
  • a splash maple syrup
  • 1 Tbs red miso
  • 1/2 cup water
  • pinch red pepper flakes (optional)

First, bring 1/2 cup water to boil. Add the daikon and carrot, along with the gomasio, and reduce to a simmer. Gomasio, also spelled gomashio, is Japanese sesame-salt seasoning. I like the health bump dried seaweed gives to this Eden Organic blend, which includes dulce, nori, and kombu.

Eden Organic Gomasio with Seaweed

Eden Organic Gomasio with Seaweed

Continue to simmer the above ingredients for about 20 minutes. Once the daikon and carrot are cooked, stir in about 1 Tbs red miso (more to taste), and simmer for another 5 minutes. If you’d like a bit of heat, this is the time to throw in the red pepper flakes. Finally, remove from heat and stir in the ginger, maple syrup, and sesame oil. Serve immediately.

Simmered daikon and carrot © 2012, Juniper Stokes

Simmered daikon and carrot © 2013, Juniper Stokes

I loved all three of these dishes. I wonder what I’ll come up with next time my fridge is nearly empty . . . !

Best daikon photos ever:

WordPress blogs:

A couple of random recipes:

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With all the pumpkin and squash dishes I’ve been cooking lately, I’ve ended up with a lot of seeds. Pumpkin and squash seeds are not only delicious, but rich in magnesium, zinc, and protein. The secret is to prepare them to be perfectly crispy–neither too chewy nor too burnt. I’ve had plenty of seeds to experiment with this season, and I think I’ve finally figured out how to make perfectly cooked pumpkin (or squash) seeds.

Perfectly Cooked Pumpkin Seeds


  • pumpkin and/or squash seeds
  • olive oil
  • salt

I haven’t included any specific measurements for this recipe because I’ve found that I never really know how many seeds I’ll have to work with. I tend to buy a lot of small, organic squash and continually save the seeds from each one until I have enough to fill a single layer in a 9″x12″ glass baking dish or a large baking sheet. I use enough olive oil to generously coat the seeds, and I add salt to taste.


First, you’ll want to clean the seeds. Depending on the type of pumpkin or squash you use, this could be fairly easy, or could require enough effort that you might as well sit down with a bowl of seeds in front of your favorite half hour sitcom. I’ve been cooking a lot of acorn squash recently, and I’ve found that these seeds are fairly easy to squeeze away from the pulp. Maybe you’ll get lucky and the process will be easy for you, too. And if you don’t clean the seeds perfectly, don’t worry! A bit of orange goop really won’t ruin them, and I think it sometimes adds a bit of flavor.

Once the seeds are about clean, preheat the oven to 300 degrees. Place the seeds in a baking dish or on a baking sheet and toss with olive oil and salt to coat. I generously coat the seeds to prevent burning and sticking (and because I love the taste of olive oil). I feel like it’s better to add a bit too much oil at the beginning and then use a paper towel to remove excess oil later, rather than to add too little up front and end up with dry, sticky seeds.

Next, bake the seeds for 40-45 minutes, stirring once to prevent sticking.

perfectly cooked pumpkin seeds © 2012, Juniper Stokes

Next time, I plan on making flavored seeds–curry, thyme, cardamom . . . who knows! I’d love to hear about all of your favorite versions, so please share :)


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Phew! In the past week, I have packed up my life and traveled across five states to move to a new city, begin a new job, and start a new year (yesterday was my birthday!). I’ve been busy. I meant to post this awesome soup recipe before the move, but as it often does, time slipped away into a frenzy of packing and good-byes. I hope this posting catches you in time to use the last of your own garden and farmers market harvests.

A little while ago, I posted a photo of my  Autumnal Equinox harvest, with promises of recipes to follow. One of my favorite recipes to come out of the harvest was a huge pot of soup. Inspired by the veggies of the harvest, I decided to try and make a soup as close to entirely garden-grown as possible. I threw in tomatoes, carrots, zucchini, yellow squash, green beans, fresh herbs, and dried herbs (from last year’s harvest) all from the garden. Garlic, onion, and a few other basics had to be bought, and I couldn’t resist adding fresh farmers market corn. I topped this soup with a bit of semi-sweet white wine and Parmesan and enjoyed the flavors of late summer.

And I should mention that this recipe makes a huge pot of soup. My original plan was to have leftovers to freeze, so I could enjoy the flavors of summer when I need a pick-me-up this winter. Alas, the soup was just too good, and we all ate up the entire pot within days.


  • 1 large zucchini, sliced or chopped
  • 1 large yellow squash, sliced or chopped
  • 1 large carrot, sliced or chopped
  • about 6 small-medium tomatoes
  • 1/2 c green beans, chopped
  • 1 cob corn
  • 1 small white onion, chopped
  • 4 cloves garlic, minced
  • about 2 cups lightly packed fresh mixed herbs (rosemary, basil, parsley, thyme, marjoram), chopped
  • 1 tsp each dried oragano and basil
  • 1 Tbs olive oil
  • 3 quarts veggie broth or water
  • heavy splash semi-sweet white wine
  • salt and pepper to taste

As with most things I cook, ingredients are fluid–a bit extra on the herbs, a bit less of the squash–these changes really won’t effect the overall results too much. Still, I have to say the  ingredients and ratios I used for this particular soup were amazing, so I’ll throw in a few pictures to help you more accurately estimate the amounts.


garlic cloves © 2012, Juniper Stokes

First, sauté the onion and garlic in the olive oil, adding the dried herbs and a bit of salt. I like to keep the soup pretty low fat, so I add water rather than more oil to prevent sticking. Once the veggies are added, they release enough water that you shouldn’t have any more sticking problems.

After sautéing the garlic, onions, and herbs for a few minutes, add the carrots and cook for another 4-5 minutes.

I used 2 fat carrots from the garden instead of one big one © 2012, Juniper Stokes

Then add the squash, zucchini, corn, and beans, and continue to sauté for another 5 minutes or so.

use a knife to take fresh corn kernels off the cob © 2012, Juniper Stokes

squash and zucchini © 2012, Juniper Stokes

veggies in a pot! © 2012, Juniper Stokes

Once the vegetables are just beginning to become tender, add the tomatoes and cook for a few more minutes.

garden tomatoes © 2012, Juniper Stokes

Next, throw in the fresh herbs, followed by the broth or water.

rosemary, parsley, marjoram, thyme, and basil © 2012, Juniper Stokes

I like my vegetable soup to be very brothy, so add a bit less liquid  for a chunkier soup. With the garlic, onion, herbs, and surplus of veggies, you should be fine sticking to water. A broth will simply add a bit more immediate flavor if you don’t have time to let the flavors set. When I made this soup, I compromised and used 1 cup veggie bouillon broth, with the rest plain old purified water. It worked.

Simmer the veggies in the liquid long enough to let the flavors merge, about another 25-30 minutes. I think a bit of wine makes most things better, so I like to stir in about a 1/4 cup semi-sweet white wine right after turning off the heat at the end.

Top with parm (totally optional), salt, and pepper and serve immediately, or for even more flavor let the soup sit overnight. Yum.

late summer garden soup © 2012, Juniper Stokes

And in case you’re wondering, my new home is in Boulder, CO, and I just turned 32. Enjoy the soup!

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After having so much success making Summer Squash Salad, Greek Style, I decided to experiment with some different flavors. This version of squash salad was basically born from three things I have in the garden: squash, Thai chilies, and Thai basil.

my first Thai chili peppers © 2012, Juniper Stokes
They go from green to purple, and are ready at red!

It’s my first year growing Thai chilies, and I’m happy to be having a lot of success here, as well. And I always like to have at least one pot of Thai basil growing in addition to traditional basil. (Thai basil has a bit of a spicy-sweet quality to it, and is wonderful in Vietnamese summer rolls.) And as I’ve mentioned before, I have plenty of summer squash to play with.

I also wanted to experiment with some new yuzu vinegar I’d just bought:

yuzu vinegar, © 2012, Juniper Stokes

I first became familiar with yuzu during my stay in Tokyo. The fruit itself is not eaten plain, but its juice and rind have a wonderfully unique citrus flavor, something between a grapefruit and lime and mandarin orange all mixed together.

Yuzu is commonly used to enhance Japanese dishes, and I was happy to find this vinegar. Still, I would have preferred a bit more yuzu essence in the salad, so if you’re lucky enough to live somewhere with access to fresh yuzu, add the juice and zest to the salad, as well.


  • 1 yellow summer squash
  • 1 zucchini
  • 2 Tbs yuzu vinegar
  • 1/4 cup olive oil
  • 2 Tbs lime zest (or yuzu if you’re lucky enough to have one)
  • 1 clove garlic, minced
  • 1 Tbs chopped parsley
  • 1 Tbs chopped Thai basil
  • 1 Thai chili (or less if you’d like–they’re strong!)
  • 4 chopped green onions


First, I wisked together the olive oil, vinegar, garlic, lime zest, and Thai chili. Then I added the zucchini and squash, and let sit overnight.

For this salad, I decided to skip trying to make the squash and zucchini into fancy ribbons, but I did at least use one of each color:

one small zucchini and one small yellow squash, sliced © 2012, Juniper Stokes

I topped the salad with Thai basil, parsley, and green onions right before serving.

spicy squash salad © 2012, Juniper Stokes

Another healthy, mostly raw meal  . . . with a kick!

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Our tomato harvest this year has been our most successful ever. It’s our first year starting the plants from seed with our new greenhouse, and the results have been amazing.

tomato time © 2012, Juniper Stokes

And can I just give a shout out to heirlooms?  I love the rich color variations, ranging from “tomato” red (haha) to deep violet. And the sweet, true tomato flavor completely spoils me. I don’t know how I’ll go back to store bought this winter (yes, I do try to eat seasonally, but I just can’t go 6+ months without fresh tomatoes).

With all these beautiful tomatoes to play with, I’ve been busy experimenting in the kitchen this year. One of my favorite new recipes is a very simple cold tomato soup that allows the pure flavors of the tomatoes to shine. The soup is packed with healthy ingredients, naturally rich, and completely vegan. With a bit of attention to ingredients, this summer soup can easily be made raw.

Tomato Summer Soup


  • about 6 medium-small tomatoes
  • 1/2 cup packed fresh basil
  • 1 clove garlic
  • 1 tsp agave*
  • 1/4 cup olive oil*
  • salt to taste

*Not all agave nectars and olive oils are raw, but raw versions are available. Try Xagave and Bariani olive oil.


The instructions are really pretty easy–put everything in a food processor and voila! I chop the tomatoes into fourths before blending, as well as the garlic. I recommend serving this soup in small bowls or cocktail glasses, as it really is rich.

tomato summer soup © 2012, Juniper Stokes


I’ve also made this soup with a combination of basil and parsley, as well as extra garlic. With these ingredients, you can’t go wrong. A bit of parsley is delicious, and more garlic to taste only ups the health benefits.

For the raw foodies among you, I think this would make a great raw sauce for zucchini pasta.

Once again, enjoy!


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I love fresh green beans. They are one of my favorite summer foods. And the green beans from our garden are top notch. I don’t know what the magic factor is, but I swear, there is something special about our garden’s green beans. Even my lizard (a bearded dragon who lived a long and happy life) would snub store-bought beans in favor of our home grown ones.

Maybe it’s all the love and good vibes we send to the garden . . . or maybe it’s the organic compost painstakingly collected all year. Whatever the reason, I’m very happy to be able to walk out the back door and eat fresh beans off the vine.

This year, we tried some tri-colored bush beans in addition to regular green beans:

purple, yellow, and green beans from the garden © 2012, Juniper Stokes

With beans this good, I find simpler is better for serving them. Here’s my favorite way to enjoy garden beans.

Perfectly Steamed Green Beans with Dill

  • 1-2 cups green beans (or tri-colored!)
  • 1/2 tsp dried dill
  • butter, salt, and pepper to taste*

*I use olive oil instead of butter to make a vegan version.

First, prepare the beans by washing them and trimming the ends. I like to leave the beans long, but but feel free to chop them into bite-sized pieces if you prefer. Next, bring a small amount of water to boil under a steamer insert in the bottom of a medium-sized pot. Once the water is boiling, turn the burner to medium heat and add the beans. Next sprinkle the dill over the beans to allow them to absorb the flavor as they cook.  For perfectly steamed beans, cook covered for 5 minutes, then remove the beans from the heat. The beans can continue to sit in the steamer for another 4-5 minutes without getting too mushy. Serve the beans with a dollop of butter and salt and pepper to taste. Enjoy!

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