Wednesday, July 19, 2017

Date Nut Bread

This is a healthy bread for breakfast but also fills in quite nicely as an afternoon snack with a cup of tea.

Date Nut Bread
Nom Yourself CB by Mary Mattern

1            cup dates, pitted and chopped
1            cup boiling water
2            cups sifted unbleached all-purpose flour
1            tablespoon baking powder
1            teaspoon baking soda
1/2         teaspoon sea salt
1/2         teaspoon ground flaxseed meal
3            tablespoons water
2            tablespoons granulated sugar
1            tablespoon vegan margarine, melted
1            teaspoon pure vanilla extract
1/4         pure maple syrup
1/4         cup strong coffee
1/4         cup chopped walnuts  (I used 1/2 cup)
1/4         cup chopped pecans  (I used 1/2 cup)

Preheat oven to 350 degrees.

Grease 9 x 5 x 3” loaf pan and set aside

In small bowl, combine the dates and boiling water and let cool.

In a large bowl, mix the flour, baking powder, baking soda, sea salt, cinnamon and allspice.

In another small bowl, mix the flaxseed meal and water.  Let sit until the flaxseed meal absorbs the water.

Add the sugar, vegan margarine, and vanilla to the flaxseed meal mixture.  Beat for 1 minute.

Pour the flaxseed mixture and dates (with water) into the flour mixture.  Add the maple syrup, coffee, walnuts, and pecans.  Mix until well combined.

Pour the mixture into the prepared bread pan and bake for 1 hour or until toothpick inserted into the center of the oaf comes out clean.

Let the bread cool to room temperature, then remove from the loaf pan and slice.

Friday, July 14, 2017

Buffalo Cauliflower Kale and Romaine Salad

This is from a fun new cookbook I purchased "Nom Yourself" and it's full of delicious looking recipes.  This is the first recipe I tried and it did not disappoint.  I would recommend making the dressing ahead of time and just keep in the fridge.  Can't wait to make this again.

Cauliflower Kale and Romaine Salad
Nom Yourself Cookbook by Mary Mattern
Slightly Modified

1             cup water
3/4          cup sifted unbleached all-purpose flour
1  1/2      teaspoons garlic powder
1             teaspoon baking powder
pinch of salt
1            medium head of cauliflower, cut into bite-size pieces
coconut oil cooking spray
2            tablespoons coconut oil
1/2         cup hot sauce (we used a local restaurants homemade sweet hot sauce)
4-6         cups chopped kale and romaine leaves
              sesame seeds for topping
              sliced green onions for topping
              Buttermilk Ranch Dip  (recipe below)

Preheat oven to 450 degrees

Mix the water, flour, garlic powder, baking powder and salt in a medium bowl.

Spray baking pan (original recipe suggested parchment paper but the
     Cauliflower ended up sticking to the paper and was difficult to remove)

Dip each piece of cauliflower into the batter and shake all excess batter off.  Then place the pieces on the baking sheet.  Spray the tops of the cauliflower with coconut oil cooking spray. Do this lightly by holding the bottle about a foot from the cauliflower.

Bake for 17 minutes.

While the cauliflower is cooking, melt the coconut oil in a small saucepan over medium heat.  Add the hot sauce and stir.  Once combined, remove the pan from the heat
When the cauliflower is ready, put the florets in a heat-safe bowl and pour the hot sauce mixture over them.  Toss to coat.

Place the cauliflower back on the baking pan or parchment paper and bake for another 5 minutes.

Chop the Kale and Romaine and place on platter.  Top greens with Cauliflower and drizzle with Vegan Ranch Dressing.

Buttermilk Ranch Dip
Makes 2 cups  (I cut in half for this salad)

1  1/2        cups vegan mayonnaise
1/2            teaspoon garlic powder
1/2            teaspoon onion powder
1/4            teaspoon freshly ground black pepper
2               teaspoons dried parsley
1/4            cup unsweetened almond milk  (add a little at a time so doesn’t get to thin)
1               teaspoon apple cider vinegar
                 salt to taste

Whisk the vegan mayo, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.

If the dip is too thin, add more vegan mayo.

Sunday, July 9, 2017

Sweet Potato and Peanut Stew with Kale

I realize it's not "Soup Season" but when you have a couple days that are 70 degrees and the nights dip into the 60's,  why not live on the edge and make a nice, spicy pot of soup.