Lumpy's New England Kitchen

This is a decadent take on a raw meal. The sweet creaminess of the sesame dressing makes this fresh meal feel like a treat.

Sweet Cauliflower "Fried Rice"

1 c. cauliflower rice (chopped cauliflower run through a food processor)

1 broccoli crown chopped

1/2 c. shredded carrots
1/4 c. cashews

Sesame Dressing

1 T. brown sugar
2 T. steaming water
1 T. unsalted raw peanut butter
1 T. liquid aminos (or soy sauce equivalent)
1 T. sesame oil
(optionally, add 1 T. sesame seeds)

To make the dressing put the brown sugar and peanut butter in a bowl and stir or whisk in the hot water until the ingredients have dissolved. Add amino acids and sesame oil and mix all ingredients together well.

Place the vegetables and nuts in a large bowl. Pour the dressing on top of the produce and mix well. Allow to sit for 3-5 minutes before serving.

Wrote by Rachel Quimby

Share on

This salad is a knockoff from something I ordered at the Fresh Press in downtown Portsmouth last week. It ticked all the boxes for me. The vegan caesar dressing is divinely creamy. Shredded carrots add a nice sweetness, while the tempeh and hummus making this nicely filling. I make this in a to-go container the night before to bring to work the next day.

Fresh Press Knockoff Salad

3 c. mesclun salad mix with red cabbage
2 T. fresh parsley
1/3 c. shredded carrots
1/3 c. pea shoots
1/4 c. roasted pumpkin seeds
1/3 c. creamy vegan Caesar dressing
4 oz. sautéed tempeh
1/3 c. hummus

Slice tempeh into 1/4 inch slices and sautée in olive oil until golden brown. Put salad, parsley, carrots, pea shoots, pumpkin seeds, and and dressing in togo container and shake vigorously to dress vegetables evenly. Add a healthy dollop of hummus to the center of the salad and place three pieces of tempeh on top.

Wrote by Rachel Quimby

Share on

This is really so good. Caesar dressing is one of my favorites, but I'm sensitive to the strong sardine taste in some recipes. No fish-flavored sorrows here. I'm already looking forward to making more.

Creamy Vegan Caesar Dressing

1/2 c. unsalted raw cashews soaked overnight and drained
1 lemon
1 T. capers
3 cloves garlic
1 T. dijon mustard
1/4 c. extra virgin olive oil

Juice and zest lemon and set aside. Grate garlic with a microplane. Add all ingredients to food processor and mix. The dressing should be creamy, continue to add water until it is the right consistency. Use immediately or set aside. If saving for later, this dressing will continue to thicken. If it is too thick to use later, just incorporate a little hot water to the dressing to bring it back to life.

Too thick!

After adding some hot water, its just right!

Wrote by Rachel Quimby

Share on

This raw breakfast smoothie is a light and delicious treat to start your day. Not only is it scrumptious, but it is positively packed with healthy benefits. Acai is a super berry. It is low in sugar, high in antioxidants, and contains iron, fiber, good fatty acids, and nutrients to defend against free radicals. Wild blueberries are also nutrient-rich fruit! They have vitamin K, C, and manganese as well as being powerful antioxidants. Spinach is another antioxidant, and can even help improve your brain function. Bananas contain heart-healthy potassium and vitamin B6.

Super Berry Breakfast Smoothie

1/2 c. spinach
1 package unsweetened frozen acai berry
1/3 c. frozen wild blueberries
1 banana
1 c. filtered water

Caution: acai and blueberry will stain!

Break up frozen acai in package. Then run under warm water and cut the end off with scissors. Squeeze acai chunks into blender. Add the other ingredients and blend. This drink can be made in the evening and stored overnight to enjoy in the morning.

Wrote by Rachel Quimby

Share on

This would be my take on the proverbial "chicken soup for the soul". I trust it to treat everything from a sour mood to a burgeoning cold. My doctor gave me a pamphlet on natural cold remedies once and I remember there is statistical evidence that eating soups with chicken decrease the number of sick days. There was also some evidence that vitamin C and garlic helps as well. So I decided to throw all those ingredients together and add some kale because, why not.

Citrus Chicken, Kale & White Bean Soup

1 navel orange

1 lemon

3 giant garlic cloves

1/4 olive oil, plus 1 T.

1 lb chicken breast

2 large celery stalks

2 medium carrots

1/2 small white onion

1 dozen tuscan kale leaves

1 can white beans (16 oz)

1 pint chicken stock

Wash all produce, even the citrus. Roll out the citrus to make them easier to juice. Place the chicken breast in a medium to large bowl. Add 1/4 cup olive oil, then zest and juice both the orange and lemon (catch the lemon seeds), and grate 2 garlic cloves using the microplane as well. Mix well, cover and set aside in the refrigerator for 15-20 minutes.

Lemon and orange juice not added yet. This will be a juicy marinade!

Pre-heat oven to 375 F. When the marinading time is over, cook the chicken for 25 minutes in a high-walled pan in the entire marinade. I used a brownie pan. Flip breasts half-way through.

While the chicken is cooking prepare the vegetables by peeling and roughly chopping carrots, chopping celery, and dicing onions. I sometimes have trouble chopping carrots and celery to an appropriate size, this time I thought to myself "macaroni-width". I think that helped a lot. Remove most of the stems of the kale (see first photo) and chop to 1 inch width pieces.

Note: the below times are approximate.

In a medium stock pot, add 1 table spoon olive oil and set heat to medium. Sautee onions and the remaining garlic clove (grated) for about 3 minutes. Add celery and carrots and cook another 3 minutes, stirring occasionally. Add beans and cook for 5 minutes. Add chicken stock, then refill the container with water and add that too. Slowly bring stock to a simmer over the course of 10 minutes.

While the stock is coming up to a simmer the chicken should finish and give you enough time to roughly shred or chop it into bite-sized pieces.

Add the chicken breast to the stock and bring it back to a simmer. Finally, add the kale and cook for 3 minutes.

Voila!

Wrote by Rachel Quimby

Share on

I'm sure I'm not alone when I say that I eat better food and save more money when I have ingredients on hand for cooking. I think it's important to know what style of food you like and keeping those staples in stock. For example, just like people think of having personal style when it comes to fashion, so does your eating habits! The most effortless and chic outfits are the ones that are thrown together from proven classics. I think of food in the same way. These items are the things I know to re-stock when I run out-- even before I think I know what I'm going to make for the week. Here is my pantry list for making effortless, healthy, and delicious meals (with minimal thinking required) time and again.

Pantry Staples

Dry Goods

Organic dry pasta

Basmati rice

Organic marinara sauce

Diced tomatoes, canned

Coconut milk

Organic chicken & vegatable stock (multiple quarts of this stuff, I'm obsessed)

EVOO
Coconut oil

Apple cider vinegar
Amino acids
Vanilla extract
Dark cocoa powder
Honey

Rolled oats

Spices

No-sodium Italian spice mix

Apple pie spice

Turmeric
Cumin

Sea salt

Black pepper

Unrefrigerated Produce

Bananas

Garlic
Onions

Refrigerated Items

Sugar-free non-dairy milk

Lemons

Carrots

Celery

Hummus

Wrote by Rachel Quimby

Share on

I am a soup aficionado. I have quite a few soup recipes that I'm looking forward to sharing with you. I whipped up this recipe for lunch with my step-mom today and it turned out great. Broccoli and cheddar soup has a reputation for being high in calories, however, this soup delighted my guest even with only a quarter of a pint of cream and quarter of a bag of shredded cheddar in my fridge!

Light Broccoli & Cheddar Soup

4 T butter

3 T all purpose flour

1 small white onion

1 elephant clove garlic

1 1/2 c no-sugar added plain almond milk

1 quart chicken stock

4 carrots

3 broccoli crowns

1/2 c half and half

1/2 c shredded cheddar cheese

2 t salt

pepper to taste

This soup starts by prepping the vegetables. Dice the onion and peel the garlic (mince as well if you don't have a microplane, which is what I use). Then wash and peel the carrots and broccoli. I peel the stalk of the broccoli because I like to dice the stem for adding to the soup. Thinly slice the carrots. Then dice the stalk of the broccoli and create small florets from the crown.

Heat a large soup pot over medium-low heat. Melt butter, then slowly whisk in the flour one spoonful at a time, stirring constantly. The whole process should take 1 to 1.5 minutes. This is called a roux. The roux should have movement to it (i.e., not complete paste). Add onion and garlic (grate garlic into pot with microplane if not minced). Saute for 2-3 minutes, adding splashes of almond milk to keep the roux from burning.

Slowly add chicken stock and remaining almond milk while stirring constantly to incorporate with roux. Turn heat to medium. When the stock is steaming add the carrots and broccoli and cook for 10 minutes. Add cream, then cheese (in small handfuls). Add salt and pepper, then simmer for 10 more minutes. Serve immediately.

Wrote by Rachel Quimby

Share on

Newer Posts Older Posts Home

Sweet Cauliflower "Fried Rice"

Sesame Dressing

Fresh Press Knockoff Salad

Creamy Vegan Caesar Dressing

Super Berry Breakfast Smoothie

Citrus Chicken, Kale & White Bean Soup

Pantry Staples

Dry Goods

Spices

Unrefrigerated Produce

Refrigerated Items

Light Broccoli & Cheddar Soup

ABOUT AUTHOR

POPULAR POSTS

Categories

Blog Archive

FOLLOW US @ INSTAGRAM (COMING SOON)