Grain-Free Pumpkin Bars

We are still in the process of pantry cleaning in preparation for our kitchen remodel and I had some canned pumpkin that needed to be used.  I also wanted to try a flour free dessert for a change and found this recipe.  I switched out a few ingredients to make it vegan and it came out moist and delicious.
Kevin is partial to chocolate brownies but I like to switch it up a bit - you can't have chocolate all the time, well I guess you can but why not be adventurous.

Grain-Free Pumpkin Bars

(adapted from Detoxinista.com recipe)

1/2       cup pumpkin puree

1/2       cup almond butter

1/3       cup Agave

            egg replacer for 2 eggs  (I just used the powder portion, not mixed w/ water)

2          teaspoons pumpkin pie spice

1          teaspoon vanilla extract

1/4       teaspoon sea salt

1/2       teaspoon baking soda

1/3       cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8 pan.

Combine all the ingredients in a medium bowl, mix well until batter forms.

Pour batter into the prepared pan.  Cook for 20-25 minutes until the edges are golden brown and the center is firm.  Allow to cool in pan before eating.

White Bean Enchiladas

We have been on a Mexican food kick lately and lovin it.  Every Friday night for the past couple of months we've been trying out different taco and burrito recipes but we always pair the main dish with our favorite brown/garlic/lime juice and Cilantro side.

White Bean Enchiladas

2            tablespoons vegan sour cream

1            (16 oz) can cannellini beans or other white beans, rinsed and drained

1/2         cup vegan cheese of your choice, divided

2            tablespoons canned chopped green chiles (we left out)

1            tablespoon sliced green onions

1            tablespoon chopped fresh cilantro

1            teaspoon ground cumin

1/2         tablespoon oil

1            tablespoon flour

1            (10 oz) can enchilada sauce

1/2         cup vegetable broth

              salt & pepper

6-7        (6-inch) corn tortillas

In a saucepan over medium heat, add oil and four.  This will form a paste.  Pour in Enchilada sauce, vegetable broth, salt and pepper.  Bring to a boil.  Reduce heat and simmer while you prepare the filling.

Combine the sour cream and beans in a food processor, process until almost smooth. Stir in 1/4 cup vegan cheese, chiles, onions, chipped cilantro and cumin.

Dip one tortilla in the sauce mixture to soften, transfer to a plate.  Spread some of the mixture down center of tortilla; roll up.  Place roll, seam side down in an 11 x 7” baking dish coated with cooking spray.  Repeat procedure with remaining tortillas and bean mixture. 

Add remaining sauce over enchiladas and sprinkle with 1/4 cup vegan cheese.  Serve with cilantro sprinkled on top.

Bake at 350 degrees for 30 minutes or until bubbly.  Serve with cilantro sprinkled on top and a dollop of vegan cream cheese. **** I made brown rice with garlic, lime juice and lots of Cilantro as the main side.

Tempeh Schnitzel with a Citrus Sauce

Spring has finally sprung, at least for this weekend.  Here's a light and fresh springtime dish that can be paired with fresh spring peas or white/green asparagus.

Tempeh Schnitzel with a Citrus Sauce

http://www.vegalicious.org/2009/06/19/tempeh-schnitzel-with-a-citrus-sauce/

1            lemon

1            pkg. tempeh

1            cup orange juice

6-8         sprigs thyme

1            tablespoons sesame oil

2            tablespoons oil

1            tablespoons soy sauce

1            teaspoon vegetable bouillon powder

              capers (optional)

Slice the tempeh in thin slices.

Make a marinade from the orange juice, sesame oil, the juice from 1/2 lemon and vegetable bouillon.

Marinate the tempeh slices for 1/2-4 hours.

Hat the 2 tablespoons of oil in a frying pan.

Strip the leaves from the thyme into the pan.

Braze the tempeh so that both sides are golden brown.

Season to taste with a pinch of salt, and freshly ground pepper.

Slice the other half of the lemon and place in the frying pan to lightly sauté for 1-2 minutes.

Place the tempeh Schnitzels on a serving platter, and pour the marinade into the hot frying pan.

Allow the marinade to reduce, then pour over the Schnitzels or serve in a gravy boat on the side.

Eggless Spread with Artichokes

This spread can be served as an appetizer on baguettes, celery or pita crisps or as a sandwich spread.

It can also be served on a bed of Bibb lettuce sans bread.  Kevin likes to grill the bread which warms the salad - very yummy but I like it cold on bread.  

  **Black salt (kala namak or sanchal) is more tan than black, and has a very strong, sulfuric flavor.  Black salk is available in Indian markets, either ground or in lumps.  http://www.food.com/library/salt-359?oc=linkback

Eggless Spread with Artichokes

1            pkg. firm tofu  (not silken)

1            14.0z. can artichokes, drained and chopped

2            green onions, chopped

1/2         cup vegan mayo

1/2         cup vegan sour cream

1            tablespoon Dijon mustard

2            pinches black salt (optional) – gives it an egg flavor

              salt and black pepper to taste

Drain and squeeze all excess water out of tofu.  Break up and mash in a large mixing bowl.  Add two healthy pinches of black salt and mix into tofu.  Add artichokes and green onions to bowl.  Add dressing ingredients, vegan mayo, vegan sour cream, Dijon mustard and salt and pepper to taste.  Mix everything together.  Enjoy!

Three Bean Salad

Hooray for Three Bean Salad.  We are getting very close to our kitchen remodel date, so I thought I'd better start cleaning out our pantry.  Since we love Cost-Co Three Bean Salad, I thought I'd make it from scratch.  It's all about the dressing and this one is perfect!.

Three Bean Salad

Choose any bean combination that is your favorite, I used what I had in my pantry. 

1            15 oz. can garbanzo beans, drained and rinsed

1            15 oz. can green beans, drained and rinsed

1            15 oz. can black beans, drained and rinsed

2            celery stalks, chopped fine

3            green onions, chopped  or  1/2 red onion, diced

1            cup finely chopped parsley  (I didn’t have on hand)

1/3         cup apple cider vinegar

1/3         cup granulated sugar

1/4         cup olive oil

1 1/2      teaspoons salt

1/4         teaspoon black pepper

In a large bowl, mix the beans, celery, onion and parsley.

In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt and pepper.  Add dressing to beans and toss to coat. 

Chill beans in refrigerator for several hours to allow the beans to soak up the flavor of the dressing.

Tomato Rice Stew

Since winter doesn't seem to be leaving us any time soon, here's a warm and comforting soup recipe to add to your collection.  Kathy from Lunchboxbunch.com has so many wonderful recipes and her blog is filled with all sorts of information regarding living a healthy, happy life.  Check it out, you won’t be disappointed.

Tomato Rice Stew

(Inspired by recipe on Kblog.Lunchboxbunch.com)

http://kblog.lunchboxbunch.com/2013/02/rustic-tomato-rice-kale-stew-comfort.html

28 oz.  can diced tomatoes


3         cups vegetable broth


1         small onion, small dice

1         large carrot, small dice        

2         cloves garlic, minced

1/2      cup nutritional yeast (or to taste)


1         bunch of kale (I used a mix of greens because store didn’t have Kale)


1 1/4   cups brown rice, cooked


1/2      cup frozen Edamame

2         bay leaves (remove before serving)


1         heaping tablespoon chili powder


           pepper/salt to taste

Croutons:  I sliced bread into thick strips, sprayed with oil and sprinkled with Vegan Mozzarella cheese.  Broil till cheese melts and bread is crisp. Cut into cubes.

***Cook rice in separate pan or add to soup mixture and cook until rice is done.

Add oil and soy butter or just oil to large soup pot and add diced onion and carrot.  Cook until soft.  Add minced garlic and cook for another few minutes.  While garlic is cooking, add tomatoes and 1 cup of the vegetable broth to a blender and mix until pureed. 

Pour tomato mixture plus remaining vegetable broth into soup pot.  Bring to boil.

Add nutritional yeast, bay leaves, frozen Edamame and chili powder, reduce to a simmer. 

Banana Tofu Pudding

Have some extra bananas hanging around?  Why not make some banana pudding?

http://www.chiquitabananas.com/Worlds-Favorite-Fruit/index-banana-nutrition-facts.aspx

Banana Tofu Pudding

www.vegweb.com

16           oz. silken tofu

2 1/2       ripe bananas (2 for smashing, 1/2 cut into pieces)

1            teaspoon vanilla

2            tablespoons agave

              Cinnamon for dusting (optional)

              Crushed graham crackers for topping (optional)

           

Put all ingredients (except for 1/2 diced banana) into food processor or blender.  Blend until smooth.  Add diced banana and chill.  Top with crushed graham crakers and a touch of cinnamon.