Sunday, October 9, 2016

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler


1               cup + 3 tablespoons all purpose flour
2               teaspoons baking powder
1/2            teaspoon salt
3/4            cup granulated sugar
1               teaspoon cinnamon
1/2            teaspoon nutmeg
1/2            teaspoon cloves (I didn’t use)
1/2            cup pumpkin puree
1/4            cup nut milk (I used Almond)
1/4            cup melted vegan butter or vegetable oil

1/2            cup granulated sugar
1/2            cup brown sugar
1/4            cup chopped pecans (I added chopped walnuts as well as pecans)
1 & 1/2     cups very hot water


Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices.  Set aside.

In a smaller bowl, stir pumpkin, nut milk, melted vegan butter and vanilla together to combine.  Pour wet ingredients into dry ingredients and mix to create a thick batter.  Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and nuts together.  Spread over the top of the batter evenly.  Pour hot water over the entire tings (without stirring a thing!) and bake for 40 minutes or once the middle is set.  (Be sure to place on a baking sheet incase it bubbles over.)  Cool 5-10 minutes before serving.

Thursday, October 6, 2016

Ginger, Maple and Mustard-Glazed Tempeh

Ginger, Maple and Mustard-Glazed Tempeh
Serves 4-6  (I cut recipe in half for the two of us)
Spork-Fed Cook Book by Jenny Engel and Heather Goldberg

2 (8 oz.)            packages Tempeh
1                        piece fresh ginger (about 2”, peeled)
2                        cloves garlic, finely chopped
1/4                     cup extra-virgin olive oil
1/4                     cup fresh lemon juice
2                        tablespoons mustard, stone ground or German
3                        tablespoons maple syrup
1                        teaspoon sea salt
1/2                     teaspoon red pepper flakes

****I coated mine with a seasoned Panko mixture to make it crunchy.  Just added salt, pepper, garlic powder and a pinch of cayenne.

****Used left over marinade for a sauce.  Added more maple syrup, a little arrowroot or corn starch for thickening and heated up till nice and thick.  Use as a dipping or just pour over.

Fill a large pot with about 1 inch water and place a steamer basket inside.  Bring to a simmer with lid on. Slice tempeh into 6-8 half-inch strips.  Place in steamer basket, cover, and steam for about 5 minutes.  This removes any bitter flavor the tempeh may have.

While tempeh is steaming, grate ginger over a large bowl with a fine grater.  Add garlic, olive oil, lemon juice, mustard, maple syrup, sea salt and red pepper flakes.  Whisk until uniform.  Add steamed tempeh to mixture, coating each piece.  ***I let mixture marinate in the fridge for several hours, until ready to cook.

***When I was ready to cook, I seasoned the Panko bread crumbs and applied to tempeh sticks before cooking.

Heat a large sauté pan over medium heat and pour tempeh and sauce mixture into pan (or you can pan fry with panko coating in oil and use sauce for topping).  Cook for about 4 minutes or until lightly browned. Flipping occasionally, until sauce is absorbed.

Friday, September 23, 2016

Vegan Lasagna

This recipe calls for large pre-cooked lasagna sheets but if can't find vegan pre-cooked noodles, just use the normal noodles and cook accordingly.  Also, I used jarred Trader Joe's Garlic and Tomato sauce and a regular can of tomato sauce to use with the vegetable mixture and also the bottom of the pan.

I decided to make the homemade vegan parmesan cheese, and it was excellent!  We will be enjoying this recipe again, and again, and again.

Saturday, September 17, 2016

Chocolate Cake

This is such a simple cake to make.  I made it in a Bundt pan but didn't double the recipe, I would recommend doubling as suggested in making a Bundt cake.  Maybe add some fun sprinkles to the top for a bit of color.

Chocolate Cake
The Joy of Vegan Baking by Colleen Patrick-Goudreau

**You need to double the recipe if you are making a layer or Bundt cake. 

1 1/2         cups unbleached all-purpose flour
3/4            cup granulated sugar
1/2            teaspoon salt
1               teaspoon baking soda
1/4            cup unsweetened cocoa powder
1 1/2         teaspoons vanilla extract
1/3            cup canola oil
1               tablespoon white distilled vinegar
1               cup cold water
**Add 1/4 teaspoon cayenne pepper or 1/4 teaspoon chili powder for a Mexican Chocolate Cake – I used Chili Powder

Preheat the oven to 350 degrees.  Lightly oil a Bundt pan, 9-inch, spring form pan or muffin tins.

Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined.  Create a well in the center of the dry ingredients, and add the vanilla, oil, vinegar, and water.  Mix until just combined.  Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until toothpick inserted into center comes out clean.  If making cupcakes, check for doneness after 15 minutes.

Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Cool completely before frosting.  You may also dust with sifted confectioners’ sugar and top with fresh raspberries.

1/2            cup non-hydrogenated, nondairy butter, softened
3               cups confectioners’ sugar, sifted
1/3            cup unsweetened cocoa powder, sifted
1               teaspoon vanilla extract or 1/2 teaspoon peppermint extract
3-4            tablespoons water or nondairy milk, or more as needed

With an electric hand mixer, cream the vegan butter until smooth.  With the mixer on low speed, add the confectioners’ sugar, and cream for about 2 minutes.  Add the cocoa, vanilla, and vegan milk, and turn the mixer to high speed once all the ingredients are relatively well combined.  Beat on high speed until the frosting is light and fluffy, about 3 minutes.  Add 1-2 tablespoons more vegan milk if it’s too dry.  Cover the icing with plastic wrap to prevent drying until ready to use.  Store it in a covered container in the refrigerator for up to 2 weeks.  Rewhip before using.

Saturday, July 23, 2016

Protein Power Goddess Bowl

We had some yummy Tahini salad dressing on hand so to save time, we just used the jarred dressing.  Used wheat berries that were soaked over night and switched out the red bell pepper for green pepper because I had it in the fridge.  This salad is packed with nutrients!

Protein Power Goddess Bowl
by Angela Liddon

Thursday, July 21, 2016

Strawberry Crumble Pie

I absolutely love Strawberry Pie .... so when I found this recipe, I had to try it, even if it meant cranking up the oven on a 90 degree day!  I ended up using another crust recipe, so if you have a favorite, I'm sure that would be fine.

Strawberry Crumble Pie
Food Network Magazine

For the Crust
1 & 1/4            cups all-purpose flour, plus more for dusting
1            tablespoon granulated sugar
1/2         teaspoon kosher salt
1/4         cup cold vegetable shortening
6            tablespoons cold vegan butter, cut into cubes
2            tablespoons ice water
2            tablespoons apple cider vinegar

For the Topping
3/4            cup rolled oats
1/2            cup all-purpose flour
1/2            cup packed light brown sugar
1/2            teaspoon kosher salt
1/4            teaspoon ground allspice
1/4            teaspoon ground ginger
6               tablespoons cold vegan butter, cut into cubes

For the Filling
2            pounds strawberries, hulled and halved
1/2         cup packed light brown sugar
1/4         cup granulated sugar
2            teaspoons instant tapioca
1            tablespoon fresh lime juice
1/2         teaspoon ground cardamom (I didn’t use)
Pinch of kosher salt

Make the crust.  Pulse the flour, granulated sugar and salt in a food processor until combined.  Add the shortening and pulse a few times until it is in pea-size pieces.  Add the ice water and vinegar; pulse a few times until the dough starts coming together but is still crumbly.  Turn out onto a sheet of plastic wrap and form into a disk.  Wrap and refrigerate until firm, at least 1 hour or overnight.

Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, allspice and ginger in a medium bowl.  Using your fingers, work the vegan butter into the mixture until clumpy.  Refrigerate until ready to use.

Put a baking sheet in the lower third of the oven; preheat to 400 degrees.  Make the filling:   Combine the strawberries, brown sugar, granulated sugar and tapioca are dissolved and the strawberries are evenly coated.  Set aside.

Roll out the dough into a 12-inch round on a lightly floured surface.  Ease into a 9-inch pie plate.  Fold the overhanging dough under itself and crimp the edges with your fingers or a fork.  Refrigerate until firm, at least 15 minutes.  Spread the strawberry filling in the crust and sprinkle evenly with the crumble topping.  Place the pie on the hot baking sheet and bake until the crust is golden brown and the juices are bubbling around the edge, about 1 hour.  Transfer to a rack and let cool completely, at least 4 hours.

Saturday, July 2, 2016

Zesty Quinoa Salad

I had this at my girlfriends over the weekend and snacked on it every day.  The flavor just keeps getting better as it sits.  We added fresh avocados to the mix, which made it extra special!