Sunday, June 30, 2013

Karma Burgers

Our professional camera is still on the fritz so forgive the I-Phone photos.  Load your burger up with all the fixins' and a side of corn salsa.

Karma Burgers
The Karma Chow Ultimate Cookbook by Melissa Costelo
Makes 7 Burgers

1/2         red bell pepper deseeded and cut into chunks
1/2         medium red or yellow onion, cut into chunks
2            cups baby spinach leaves
1/2         bunch cilantro
3/4         cup cooked brown rice
1            15-oz. can chickpeas, drained and rinsed
1            tsp. chili powder
2            Tbs. tomato paste
1/2         tsp. sea salt
1 1/2 – 2 cups gluten free bread crumbs (I used regular)           
               olive oil for browning

Puree pepper, onion, spinach, and cilantro in food processor until liquid .  Scrape into medium-sized bowl.

Pure brown rice and chickpeas into paste in food processor, then add to veggie mixture.

Add chili powder tomato paste and salt. Stir together (best done with your hands) until ingredients are well-combined.

Add bread crumbs, combine until mixture sticks together. If mixture feels too wet, add more bread crumbs.  Form mixture into patties and cook in skillet with olive oil over medium heat, until browned on both sides.  Serve on buns with Chipotle Mayo.

Chipotle Mayo
Makes 1/4 cup

1/4     cup Follow Your Heart Grapeseed Vegenaise
1/4     tsp. chipotle chili powder
1/2     tsp. agave nectar

Stir ingredients together in a small bowl.

Thursday, June 20, 2013

Strawberry Shortcake

This was Father's Day dessert with fresh, organic strawberries.  I cut back on the sugar in the strawberries a bit and it wasn't missed at all.  Also added a dash of vanilla to the almond milk.

Summertime Strawberry Shortcake

1                  quart strawberries, sliced lengthwise
3/4              cup plus 2 tablespoons sugar
2                  cups al-purpose flour
3                  teaspoons baking powder
1/2              teaspoon salt
1/3              cup vegetable oil
1                  cup plain or vanilla soymilk

Preheat oven to 405 degrees. Oil an 8-inch round cake pan.

In mixing bowl, toss the strawberries with 3/4 cup of the sugar. Cover and refrigerate.
In another mixing bowl, combine flour, baking powder, salt, oil, and the remaining 2 tablespoons sugar and mix with a fork until crumbly. Add the soymilk and stir just enough to dampen the dry ingredients.

Scoop the batter into the pan and press it in evenly with your fingers.
Bake for about 20 minutes or until browned.

Allow the cake to cool enough to handle.  Slice the cake in half lengthwise.  Cool completely. Just before serving, arrange the sugared fruit between the two layers of cake. Top with more strawberries.

****The shortcake is actually a biscuit flavor and texture not cake texture.

Sunday, June 16, 2013

Broccoli Ranch Slaw

Happy Father's Day!!  We are so blessed to live in the same city as my parents and to be able to celebrate this day with them.  We're barbecuing Whole Foods Vegan burgers with a corn chip salad and broccoli slaw as sides and strawberry and biscuits for dessert.

Broccoli-Ranch Slaw

1/2       cup Vegan Buttermilk (nut or soy milk with 1/2 tablespoon apple cider            
            lemon juice) 
1/4       cup Vegenaise
1/4       cup vegan sour cream
2          tablespoons cider vinegar
1          tablespoon sugar
1          teaspoon kosher salt
2          12-oz. packages broccoli slaw
1/4       each chopped parsley and dill
2          small/medium green onions

Mix dressing ingredients.  Cut up green onions and herbs and add to broccoli mix.
Pour dressing over and mix.

Wednesday, June 12, 2013

Peach Pie

I made this pie for Easter and peaches were not in season so I used frozen.  Unfortunately, I didn't let them thaw enough so I wasn't too thrilled with the texture of the peaches.  I would also probably use a bit less of the Almond Extract - seemed to over power the pie, other than that, everyone seemed to enjoy!

Peach Pie

1            tablespoon flour
3/4         cup vegan sour cream
1/2         cup sugar
1/3         cup flour
1            tablespoon almond extract
4            cups peaches, halved or diced
1/4         cup brown sugar (optional)
9”          pie crust

Preheat oven to 425 degrees.

Make or pie 9” pie crust and put in pie plate. Sprinkle crust with 1 tablespoon flour.

Mix together sour cream, flour, sugar, and almond extract.  Stir in peaches (drain if canned). Pour peach/sour cream mixture into unbaked pie crust and sprinkle brown sugar over top.

Bake at 425 degrees for 20 minutes, then lower temp to 350 degrees and continue baking for 35 minutes.