Pumpkin Smoothie

This is a tasty, sweet and decadent smoothie!  Just adjust the almond milk and sweetener to your liking.

Pumpkin Smoothie

(adapted from Ree Drummond recipe)

http://thepioneerwoman.com/cooking/2011/10/pumpkin-smoothie/

1            can (15 Ounce) pumpkin puree

3            cups soy or almond milk

3/4         cup Vanilla Soy Yogurt

1            banana (not in original recipe)

              a few dashes of Cinnamon

2            teaspoons Agave or Maple Syrup

Place the pumpkin puree into a freezer-safe container and freeze for a few hours or until frozen solid.

To make the smoothie, add soy/nut milk, and soy yogurt and banana to a blender.  Drop in the frozen pumpkin puree and bled until the frozen filling is completely pulverized.  Add a few dashes of Cinnamon and Agave or Maple Syrup to taste.

Add more liquid as needed to get it to the consistency you’d like.  The banana will thicken up the smoothie.  

General Tso's Sauce over Roasted Cauliflower

I think Kevin could eat this sauce if it were poured over cardboard but I thought I’d treat him and use it as a dressing over Roasted Cauliflower – it’s sooooo good!  Some restaurants will bread and fry the cauliflower but I think it’s even better au naturel.

General Tso’s Sauce over Roasted Cauliflower

3            tablespoons soy sauce

3            tablespoons sugar

2            tablespoons rice wine

1 1/2      tablespoons rice wine vinegar

1            tablespoon chili paste

1 1/2      teaspoons cornstarch

Mix all ingredients in a sauté pan.  Cook at medium temperature until thickened.

Roasted Cauliflower

Preheat oven to 400 degrees.  Cut cauliflower into florets and put in a single layer in an oven proof baking dish or baking pan.  Drizzle with olive oil, add salt and pepper and mix until all florets are covered.

Cook until tender and brown on top, approximately 20 minutes.

Serve with the General Tso’s Sauce drizzled over florets.

Creamy Lima Bean Soup

I have a big jar of dry Lima beans in my pantry, also known as butter beans, but I never know what to do with them until I discovered this recipe.   It may not be the most glamorous sounding soup but it is packed with fiber and protein and surprisingly low in calories.  Very soothing to the soul.

Creamy Lima Bean Soup

Dining With Friends Cook Book

1 1/2      cups dry lima beans, thoroughly washed

6            cups vegetable broth

              Sesame oil

2            cups finely diced onions

1            cup peeled and coarsely grated carrots

2            tablespoons chopped garlic

2            tablespoons olive oil

1/4         teaspoons olive oil

1/4         teaspoon ground pepper

1/2         cup finely diced green bell pepper

1            tablespoon seal salt or less

1/4         teaspoon ground coriander

              Finely shredded scallions for garnish

To prepare the beans, bring the vegetable broth to a simmer in a large saucepan and add the beans.  Immediately remove from the heat, let the mixture cool and refrigerate for several hours or overnight.  ***I put the beans and broth in my crock pot for a bit so I had to cook less the next day.

Cook the beans in the soaking broth covered over medium heat about 1 1/2 hours,  until tender (since I precooked in crock pot, I didn’t have to cook on stove for that long).

To make the soup, sauté the onions, carrots, and garlic in a 2-quart saucepan with the olive oil and pepper over medium heat until the onions are translucent.  Add a few drops of sesame oil.

In a blender, puree 2 cups of cooked lima beans with 2 cups of the soup’s broth.  Add this puree to the sautéed vegetables.  Add the remaining cup of cooked lima beans, keeping them whole.  Then add the bell peppers, salt and coriander to the bean mixture and cook for a few minutes to blend the spices.

Serve with a garnish of finely shredded scallions.

Vegan Ranch Dressing

We've been on a big salad kick since Kevin has been hitting the Farmer's Market weekly. He's been bring home all different kinds of lettuce, fresh sprouts and radishes.   Ranch dressing is my all time favorite dressing next to Tahini Dill so I was happy to find a recipe that is extremely easy to make.  We make a big batch and store in the fridge in a Mason jar -- pretty and practical.

Vegan Ranch Dressing

Web:   Jolinda Hackette

1            cup vegan mayonnaise

1/4         cup soy or nut milk

1            teaspoon garlic powder

1/4         teaspoon salt

1            teaspoon onion powder

1/4         teaspoon black pepper

2            teaspoons fresh chopped parsley

1            tablespoon cider vinegar

1/2         teaspoon fresh chopped dill or 1/4 teaspoon dried

Blend all ingredients in a food processor or blender until smooth

Chocolate Chow Mein Noodle Cookies

These are fun to put out at a party because they look so unusual and I must say they are a bit addicting so make enough to keep for yourself.

Chocolate Chow Mein Noodle Cookies

Adapted from Giada De Laurentis recipe

18-20 cookies

1            12-ounce bag semisweet chocolate chips, Vegan

1            5-ounce can crispy chow mein noodles (about 2 1/2 cups)

3/4         cup salted and roasted almonds, coarsely chopped

1/2         cup finely chopped dried apricots ( or any other dried fruit)

1/8         teaspoon cayenne pepper, optional

Line a baking sheet with parchment or wax paper.

Place the chocolate in a small bowl over a saucepan of simmering water.  Stir occasionally until the chocolate is melted and smooth, about 4 minutes.

Combine the noodles, almonds, apricot, cayenne pepper if using and melted chocolate in a large bowl.  Stir until all the ingredients are coated with chocolate.  Scoop the mixture onto the prepared baking sheet using a 1/4 cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours.  Store in airtight container at room temperature.

Crispy Tempeh Fingers with Agave- Mustard Sauce

This is some good snackin' food!

Crispy Tempeh Fingers with Agave-Mustard Sauce

1          pkg. Tempeh, boiled or steamed, just to release bitterness

1/2       cup soy/nut milk with teaspoon apple cider vinegar or lemon juice

            (this is a vegan buttermilk)

1/2-1    cup flour

4          cups corn flakes

1/4       tsp. salt

            black pepper

Agave-Mustard Sauce

1/3       cup Dijon mustard

2          tsp. Vegan mayo

2          Tbs. agave

Steam or boil Tempeh for approximately 10 minutes, to release bitterness.

Add vinegar or lemon juice to soy/nut milk and set aside.

Put flour in a bowl and add any sort of seasoning you like, I added a bit of garlic powder, salt and pepper.  In another bowl, add crushed corn flakes (put flakes in a plastic ban and crush with rolling pin).  I kept the crumbles pretty big.  Add salt and pepper to flakes.  Add milk and lemon juice or vinegar to third bowl. 

Once tempeh has cooled, slice in half to make thinner then cut into strips. 

Dip each “finger” in flour first, then mock buttermilk, then in corn flake crumbs.

Place each piece on a prepared baking pan. 

Preheat oven to 400 degrees.  Bake approximately 10-15 minutes – making sure outside is nice and crispy. 

Serve with the mustard sauce.

***rule of thumb for making buttermilk, 1 tablespoon vinegar then fill up measuring cup with milk to equal one cup.

Banana Ginger Energy Smoothie

You know it's going to be a good day when you start your day with a Banana Ginger smoothie!

Banana Ginger Energy Smoothie

1/2         cup ice

2            cups milk

2            bananas, ripe

1            cup soy yogurt

1/2         teaspooon fresh ginger, peeled and grated fine

2            tablespoon agave

In a blender, add the ice, milk, soy yogurt, bananas, and ginger.

Blend until smooth.

Add agave as needed.