Thursday, August 14, 2014
Saturday, August 9, 2014
The Complete Guide to Vegan Food Substitutions
1 cup shredded coconut ground into fine flour
1/4 cup plus 2 tablespoons plus 2 teaspoons hot water
1 cup walnut halves, half turned into butter ** instructions below
other half coarsely chopped
1 cup Sucanat – other sugar
1/4 cup peanut oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1-1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
***Walnut Butter: As a general rule, 1 cup nuts turns into 1/2 cup nut butter. The higher in fat the nuts, the smoother the butter. If you want crunchy butter, add a handful of extra nuts when you’re almost done with the processing. Process the nuts with just a little water or oil until desired texture using a blender or food processor. Process until all the oil is released from nuts, then add liquid as needed.
Line 2 large cookie sheets with parchment paper.
Thoroughly combine coconut with water in a large bowl; the coconut flour will dissolve and form a paste.
Stir in walnut butter and chopped walnuts, sugar, oil, spices, vanilla, and salt. Sift flour and baking powder on top and stir until combined.
Divide dough using 2 heaping tablespoons per cookie. Flatten dough on prepared sheets; the cookies will not spread much while baking.
Bake for 15 minutes, or until cookies are golden brown around the edges. Let cool on sheets for a few minutes until firm enough to transfer to a wire rack to cool completely
Makes 12 large cookies.
Saturday, August 2, 2014
I can eat Potato Salad like it's a bowl of ice cream! I've tried many different styles but I think this one is my favorite.
Classic Potato Salad
2 pounds red new potatoes, quartered
1/4 teaspoon salt
1- 1/4 cups vegan mayo
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
1/2 cup chopped sweet or dill pickles or relish
**I make a day ahead of meal, next morning I add a little more mayo and a bit of Dijon mustard for a bit of extra zip.
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer covered for 15-20 minutes, or until just tender. Drain well; cool slightly.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon slat, and the pepper. Stir in the celery , onion and pickles. Add the potatoes. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours.
If potato salad looks a little dry, add more mayo and a dash of spicy mustard for a kick.
Wednesday, July 30, 2014
I've posted a link to the original recipe because I actually like the type of noodle Gaby used. This is another easy, throw together meal for the work week.
Saturday, July 26, 2014
We plan to take these wraps to an outdoor concert tomorrow night as a little pre-concert snack along with cashew cheese and crackers.
Roasted Veggie and Tempeh Wrap
1/2 half container vegan cream cheese
Worchester sauce – to your taste
1 green onion – whites
1 green onion – greens to be mixed in after blended
garlic blend salt or regular garlic salt to taste
Put vegan cream cheese in food processor and add Worchester sauce (I put in gradually because you want the dressing to be pretty thick but spreadable. Add green onion whites, garlic salt and pepper then give a whirl. Once the consistency is to your liking and flavor has a zing, add the green part of the onion and mix by hand.
Any assortment of veggies will work. I just used what I had in the fridge.
1/4 red onion, cut into small wedges
3 carrots sliced into long, medium thin slices
1/2 large zucchini slice into long, medium thin slices
Place veggies on baking sheets, drizzle with olive oil then salt and pepper. Bake at 400 degrees for approximately 20 minutes.
1 block Tempeh, cut in half then marinated with a bit of soy sauce, veggie broth
and a splash of white wine vinegar. Let marinade for approximately 15 min.
Cut into slices (cutting tempeh in half to make thinner).
Fry up the slices, in a bit of olive oil. Pour remaining sauce over Tempeh.
Cook approximately 10 minutes, until brown.
Assemble in a large flour tortilla. This made 3 tortillas.
Spread a generous layer of vegan cream cheese spread in middle of tortilla then add:
Couple Romaine leaves
Tempeh slices (3-4)
Then cut filled tortillas in half and serve.
Tuesday, July 22, 2014
There is a great Mushroom stand at the Royal Oak Farmer's market so we are always trying out new mushroom recipes. This is a nice way to enjoy the Portobello Mushroom caps, they really hold up to the marinade.
Marinated Portobello Mushrooms
Adapted from a allrecipes.com recipe
2 large Portobello Mushrooms, stems removed and cleaned
1/2 cup white wine
1 tablespoon olive oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 cloves garlic, minced
sprinkling of red pepper flakes
chopped ginger – about a teaspoon
3/4 cup peas
2 green onion, large diced
1 tablespoon corn starch with 3 tablespoons water (or desired amount)
brown rice for serving
Preheat oven to 400 degrees
In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, garlic, red pepper flakes and ginger. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
Cover dish, and transfer to preheated oven. Bake 25 minutes. Remove mushrooms and set aside. Add cornstarch and water mixture to marinade. Stir around, then add the mushrooms, peas and green onion. Put top on and let sit in warm marinade until green onions wilt and peas are arm. Slice mushrooms into nice size wedges and serve over brown rice.
Friday, July 18, 2014
This is so yummy we reheated it and had the leftovers for our next days lunch.
The Complete Guide to Vegan Food Substitutions
By Celine Steen and Joni Marie Newman
Nonstick cooking spray
14 ounces silken tofu, drained (I used firm)
1/4 cup nutritional yeast
1/4 cup chickpea flour
1/4 cup cornstarch
1/4 cup olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon turmeric
1 tablespoon mild Dijon mustard
1/4 teaspoon black salt (In Indian stores – gives egg flavor)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/2 teaspoon liquid smoke
1 cup diced onion (red or white)
1 red bell pepper, cored and seeded and diced
1/4 cup vegan bacon – cooked and diced
1/4 cup chopped fresh basil (optional)
salt and pepper to taste
Preheat oven to 350 degrees
Prepare 9” pie pan with cooking spray.
In a blender, combine tofu, nutritional yeast, chickpea flour, cornstarch, olive oil, onion powder, garlic powder, turmeric, mustard, black salt, cumin, paprika, and liquid smoke. Puree until smooth.
Transfer mixture to a mixing bowl and stir in onion, red and green bell peppers, cooked vegan bacon and fresh basil. Salt and pepper to taste.
Pour mixture evenly into pie pan.
Bake, uncovered to 45 minutes to 1 hour (I cooked for 45 minutes) or until top is golden brown, and center is firm. Let cool for at least 10 minutes before serving.