I got this recipe when I was up in Montana at school. It's actually one of my absolute faves. Funny story . . . Danielle saw me making this up and she indicated how disgusting it looked to her. When it was prepared, she took a "girl scout" bite and declared, "OMG! This is amazing!" So there you have it!
Up there in Montana, at my school, they don't EVER use exact measurements so I've kind of had to fudge it. Just play with it so that it fits your taste.
Rutabaga, turnip, beet, carrot or any root you enjoy
2 avacados
about 1-2 cups Buppies sauerkraut
2-3 cloves crushed garlic
Sliced cabbage
Slice one of the avacadoes on a plate. Put the other avacado, root, sauerkraut and garlic in a food processor. Process until it's a bit chunky but not smooth and runny. Place on top of the avacado and shape like a meat loaf. Surround the outside of the loaf or even over the top with the cabbage. Serve with your choice of dressing. I'll put a recipe for a good dressing on here soon.
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Sunday, February 19, 2012
Monday, February 13, 2012
Vegan Tortilla Soup
The question that is on a lot of minds and I'm sure it's on yours is this: What is Sunshine making for dinner tonight? Well, the suspense is over. Here we go!
1 T olive oil
1-1/2 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 T ground cumin
One 28 oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional - I don't use it because my twins hate "spice")
3 cups vegetable broth
2 T chia seeds
1/2 - 2 cups cooked black beans
salt and pepper and crushed red chili pepper to taste
Fresh lime juice to garnish on top
Non dairy cheese for sprinkling
Chopped avocado for garnish
Tortilla chips
In a large pot over medium to low heat, add the olive oil, onion, and garlic. Saute for about 5 minutes.
Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add veggies into the pot and saute for another 5-10 minutes.
Add in the crushed tomatoes, cumin, broth and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.
After the soup simmers, ladle into bowls and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
1 T olive oil
1-1/2 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 T ground cumin
One 28 oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional - I don't use it because my twins hate "spice")
3 cups vegetable broth
2 T chia seeds
1/2 - 2 cups cooked black beans
salt and pepper and crushed red chili pepper to taste
Fresh lime juice to garnish on top
Non dairy cheese for sprinkling
Chopped avocado for garnish
Tortilla chips
In a large pot over medium to low heat, add the olive oil, onion, and garlic. Saute for about 5 minutes.
Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add veggies into the pot and saute for another 5-10 minutes.
Add in the crushed tomatoes, cumin, broth and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.
After the soup simmers, ladle into bowls and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.
Saturday, February 11, 2012
Not Guilty Chocolate Chip Cookies
These are pretty amazing. A nice alternative to streamlined Tollhouse Cookies.
1/3 cup plus 1/4 cup gluten free flour
1/8 t salt
1/4 t baking soda
2T to 1/4 cup vegan choclate chips
4T raw sugar
1/2 t vanilla extract
1 T unsweetened applesauce
1-3 T rice milk
Preheat oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone - they'll continue to cook while cooling, and so you don't want them to get hard.
I usually triple this recipe because of the size of my family.
1/3 cup plus 1/4 cup gluten free flour
1/8 t salt
1/4 t baking soda
2T to 1/4 cup vegan choclate chips
4T raw sugar
1/2 t vanilla extract
1 T unsweetened applesauce
1-3 T rice milk
Preheat oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies and bake 6-7 minutes. Take out when still underdone - they'll continue to cook while cooling, and so you don't want them to get hard.
I usually triple this recipe because of the size of my family.
Garlic Hummus
I found this recipe on "OhSheGlows" and I fell head over heels in love! I can't believe how amazing this is. I made a triple batch and went absolutely nuts eating my brains out.
2 cups cooked chickpeas, liquid reserved and set aside
1 t kosher salt, or to taste
2 garlic cloves
1/3 cup tahini
7-8 T freshly squeezed lemon juice
2 T reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce, to taste
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container. Yum!
2 cups cooked chickpeas, liquid reserved and set aside
1 t kosher salt, or to taste
2 garlic cloves
1/3 cup tahini
7-8 T freshly squeezed lemon juice
2 T reserved chickpea liquid (or water)
4-8 drops of Tabasco sauce, to taste
Olive oil, for drizzling
Paprika, for garnish
Place all ingredients into a food processor (except the salt) and process until the hummus is coarsely pureed. Now add in salt gradually, stopping to taste as you go.
Scoop into a bowl and drizzle with a good quality olive oil and garnish with paprika. Makes about 2 cups and lasts for about 4-5 days in the fridge in a sealed container. Yum!
Chocolate Almond Macaroon Cookies
These are hands down my husband's favorite. He likes me to send them to him so he can put them in his freezer and ration them. Lol. Oh, and I triple this recipe because I have a big family that likes to eat of lot of food.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
1 flax egg (1 T ground flax + 3 T water, mixed)
1/2 cup unsweetened, shredded coconut
1/2 cup almonds ground into flour
1/2 cup sucanat
1/4 cup cocoa powder, sifted
1 t baking powder
1/2 t kosher salt
2 t pure vanilla extract
2 T almond milk
1/4 cup almond butter
1/3 cup vegan chocolate chips
Preheat oven to 350 and prepare grease a cookie sheet. Mix flax egg with water in a small bowl and set aside for 5 minutes.
In a large bowl, whisk together the dry ingredients. In a smaller bowl, mix together the wet ingredients. Add wet to dry and mix well. The dough will be very, very thick, but not worry!
Stir in the chocolate chips until combined.
With wet (I usually spray them with oil), shape small balls and place on prepared baking sheet.
Bake for 14-15 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Avocado-Lime Black Bean Salad
Oh my heck! This salad rocked my world when I made it (of course, I am unique in most of my eating habits so if it doesn't ring your bell . . .sorry).
2 15-oz cans black beans
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
2 small shallots, diced
1/2 T olive oil
3/4 t ground cumin
1/2 t Kosher salt, or to taste
ground black pepper to taste
1 large avocado, chopped into 1/2 inch pieces
1 large tomato chopped into small chunks
Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Add in the avocado and tomato. Serve at room temperature.
2 15-oz cans black beans
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
2 small shallots, diced
1/2 T olive oil
3/4 t ground cumin
1/2 t Kosher salt, or to taste
ground black pepper to taste
1 large avocado, chopped into 1/2 inch pieces
1 large tomato chopped into small chunks
Drain the beans thoroughly and rinse. In a large bowl add the beans and toss with lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper. Add in the avocado and tomato. Serve at room temperature.
Banana Muffins
I made these little gems this morning and they were pretty freaking fabulous. . .
4 large bananas mashes (I food processed them)
1/2 cup raw sugar
1 "flax egg" - 1 T ground flax seed mixed with 3 T water
1/3 cup applesauce - unsweetened
1 t baking soda
1 t baking powder
1/2 t salt
1-1/2 gluten free flour (my fave is Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts
Mix the mashed banana, sugar, flax egg and applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!!
4 large bananas mashes (I food processed them)
1/2 cup raw sugar
1 "flax egg" - 1 T ground flax seed mixed with 3 T water
1/3 cup applesauce - unsweetened
1 t baking soda
1 t baking powder
1/2 t salt
1-1/2 gluten free flour (my fave is Bob's Red Mill)
1/2 cup vegan chocolate chips
1/3 cup chopped pecans or walnuts
Mix the mashed banana, sugar, flax egg and applesauce together. Set aside. In a separate bowl, mix together baking soda, baking powder, salt and flour. Mix wet and dry ingredients all together. Pour into greased muffin tins, and bake in 350 degrees oven for approximately 20 minutes. Enjoy!!
Monday, November 21, 2011
Pumpkin Chip Cookies
Today is a perfect fall day. The weather is cool and crisp outside and my kids are out of school for the Thanksgiving break. Unfortunately, they are both feeling under the weather so we are all confined to indoors. Otherwise we would all be out working away on our gardens and other outdoor projects (they planned this on purpose). So, like a responsibile mom, I've broken out the herbs and other potions to get these little darlings better asap. However, my sweet tooth is screaming for something right NOW! I found a recipe and made a few adapations so that the vegan-ness of our situation can be accomodated. Actually, these cookies turned out AWESOME!!
Ingredients:
2/3 c. brown rice flour
1/3 c. spelt flour
1/2 c. sorghum flour
1/2 c. corn starch
1/2 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan or guar gum
Mix together dry ingredients, then add in:
1 tsp baking soda dissolved in 1 tsp almond milk
1 c. fresh, creamed or canned pumpkin
1/2 c. light olive oil
1 Tbsp. vanilla
1/4 c. honey
1/4 c. molasses
1 c. vegan chocolate chips
Your mix is going to be very sticky, coat your hands in some of the same oil you used in the batter and roll your dough into small balls. Bake in a 350 degree oven for 10 - 15 minutes depending on your oven.
Ingredients:
2/3 c. brown rice flour
1/3 c. spelt flour
1/2 c. sorghum flour
1/2 c. corn starch
1/2 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp salt
2 tsp baking powder
1 tsp xanthan or guar gum
Mix together dry ingredients, then add in:
1 tsp baking soda dissolved in 1 tsp almond milk
1 c. fresh, creamed or canned pumpkin
1/2 c. light olive oil
1 Tbsp. vanilla
1/4 c. honey
1/4 c. molasses
1 c. vegan chocolate chips
Your mix is going to be very sticky, coat your hands in some of the same oil you used in the batter and roll your dough into small balls. Bake in a 350 degree oven for 10 - 15 minutes depending on your oven.
Wednesday, November 16, 2011
Vegan Enchiladas
I was going to make this for dinner tonight. Hence, the reason I posted the recipe (so that I could easily go to it). I snagged it from the "Oh She Glows" blogsite. However, things happen and I never got around to making it. This is in the line up for the next couple of days so I'll be leaving it up if it is a hit. If not . . . well, then it gets the axe. End of story.
Ingredients: (Makes 4 enchiladas)
1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
1 (14oz.) can Enchilada sauce or pasta sauce (~2 cups) see note
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish Cilantro Avocado Cream Sauce
1 & 1/4 cup avocado flesh
2 tbsp water, or more as needed to thin out
2-3 tbsp lime juice, to taste
1 tsp apple cider vinegar (optional)
1 cup packed fresh cilantro
1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste
Instructions
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Cilantro cream sauce
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
Tips
1) Due to the avocado in the cream sauce, this sauce needs to be used immediately for best results. If you plan on having leftovers, my advice is to wrap the leftover enchiladas without sauce and store in the fridge. You can try storing leftover sauce in an air-tight container for up to one day or you can make a half batch and make fresh sauce as needed.
Ingredients: (Makes 4 enchiladas)
1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
1 (14oz.) can Enchilada sauce or pasta sauce (~2 cups) see note
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish Cilantro Avocado Cream Sauce
1 & 1/4 cup avocado flesh
2 tbsp water, or more as needed to thin out
2-3 tbsp lime juice, to taste
1 tsp apple cider vinegar (optional)
1 cup packed fresh cilantro
1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste
Instructions
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Cilantro cream sauce
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
Tips
1) Due to the avocado in the cream sauce, this sauce needs to be used immediately for best results. If you plan on having leftovers, my advice is to wrap the leftover enchiladas without sauce and store in the fridge. You can try storing leftover sauce in an air-tight container for up to one day or you can make a half batch and make fresh sauce as needed.
Vegan Blondies
I was feeling a tidge bit domestic this Saturday and started frolicking around on my computer for great vegan desserts. I have discovered that my twins both have food sensitivites and am really striving to provide good tasting, healthy foods for them - no small task. However, I stumbled upon this recipe on a blogsite called "Chocolate Covered Katie". Catchy name and she's absolutely adorable. These blondies didn't last long. They were absolutely amazing (hence the reason they are featured here, lol).
(makes 15-20 squares)
1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar (I substituted Stevia here)
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter (my son has a pretty bad peanut allergy so we used almond butter)
optional: 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
(makes 15-20 squares)
1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar (I substituted Stevia here)
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter (my son has a pretty bad peanut allergy so we used almond butter)
optional: 1/3 cup chocolate chips
Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Sunday, November 13, 2011
Raw Chocolate Fudge
Holy mackeral! This was absolutely fabulous. I found this recipe while playing around with Pinterest (btw, if you haven't gotten on board with Pinterest, you haven't gotten on board!). There are several different sites that have this delicious easy dessert but I kind of adapted it to my liking. I brought this to a potluck last night and it went over really well. Several of my friends said that it reminded them of Andes Mints. Yum!!
2 VERY ripe bananas
1/2 cup dark chocolate cocoa powder
3/4 cup coconut oil
1/2 cup shredded raw coconut
about 6 drops peppermint extract
3 droppers full Sweet Leaf chocolate flavored stevia
Place all the ingredients in a Vitamix (or food processor) and blend them until they are smooth. Spread the mixture in a container (pie plate, 8 x 8, 11 x 14 etc) depending on how much you are making. This can set overnight in the refrigerator or for a quicker set it can be placed in the freezer for a couple of hours. It needs about 20 minutes to thaw before serving.
Optional: Cacao nibs or spearmint sprigs on top
Note: I tripled this recipe for the 11 x 14 pan that I brought to the potluck. It was perfect.
2 VERY ripe bananas
1/2 cup dark chocolate cocoa powder
3/4 cup coconut oil
1/2 cup shredded raw coconut
about 6 drops peppermint extract
3 droppers full Sweet Leaf chocolate flavored stevia
Place all the ingredients in a Vitamix (or food processor) and blend them until they are smooth. Spread the mixture in a container (pie plate, 8 x 8, 11 x 14 etc) depending on how much you are making. This can set overnight in the refrigerator or for a quicker set it can be placed in the freezer for a couple of hours. It needs about 20 minutes to thaw before serving.
Optional: Cacao nibs or spearmint sprigs on top
Note: I tripled this recipe for the 11 x 14 pan that I brought to the potluck. It was perfect.
Tuesday, August 16, 2011
Zucchini Carrot Muffins
This recipe comes from Diana Rattray. I found it out there on the net. It's super yummy although it really doesn't quite meet my high standards for "healthy". I'll play around with the recipe later to get it more friendly with our healthier lifestyle. However, I can't deny how exceedingly yummy they are and how quickly they disappear from the kitchen!
2/3 cup vegetable oil
2 flax eggs (2 T flax meal + 6 T water, mix & allow to sit)
2/3 cup granulated sugar
1/2 cup light brown sugar
2 cups gluten free flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1-1/2 cup shredded unpeeled zucchini
1/2 cup shredded carrot
Grease 12 muffin cups. Heat oven to 375 degrees.
In a mixing bowl, beat the oil and eggs, sugar and vanilla.
Combine flour, soda, baking powder, salt and cinnamon. Add to wet ingredients, stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full (mine were completely full and it was fine). Bake 20 minutes. Watch 'em disappear!!
2/3 cup vegetable oil
2 flax eggs (2 T flax meal + 6 T water, mix & allow to sit)
2/3 cup granulated sugar
1/2 cup light brown sugar
2 cups gluten free flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1-1/2 cup shredded unpeeled zucchini
1/2 cup shredded carrot
Grease 12 muffin cups. Heat oven to 375 degrees.
In a mixing bowl, beat the oil and eggs, sugar and vanilla.
Combine flour, soda, baking powder, salt and cinnamon. Add to wet ingredients, stirring until blended. Fold in the shredded zucchini and carrots.
Fill muffin cups about 3/4 full (mine were completely full and it was fine). Bake 20 minutes. Watch 'em disappear!!
Chocolate Zucchini Cake - Vegan!
3 cups gluten free flour
1/2 cup raw sugar
1 t. sea salt
1-1/2 t. baking soda
1/2 cup cocoa
1/2 cup honey
1/2 cup coconut oil
2 t. vanilla
2 t. vinegar
1 cup water
3 cups zucchini - shredded
Set oven to 350 degrees. Mix together dry ingredients. Add remaining ingredients, beat on medium speed until smooth. Bake in greased 9 x 13 25-30 minutes.
*Do NOT over bake. Better if slightly undercooked
*Can add a couple Tablespoons flaxseed oil
*For stronger chocolate flavor add 1-2 tablespoons more cocoa (suggested)
*Make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)
1/2 cup raw sugar
1 t. sea salt
1-1/2 t. baking soda
1/2 cup cocoa
1/2 cup honey
1/2 cup coconut oil
2 t. vanilla
2 t. vinegar
1 cup water
3 cups zucchini - shredded
Set oven to 350 degrees. Mix together dry ingredients. Add remaining ingredients, beat on medium speed until smooth. Bake in greased 9 x 13 25-30 minutes.
*Do NOT over bake. Better if slightly undercooked
*Can add a couple Tablespoons flaxseed oil
*For stronger chocolate flavor add 1-2 tablespoons more cocoa (suggested)
*Make sure to bake right away so the baking soda and vinegar stay active (add vinegar last)
Monday, August 15, 2011
Zucchini Pizza
Like a lot of people right about this time of year, we have an over abundance of zucchini. When we initially put those little tiny cute plants in the ground we have no conception of how they will evolve into these ginormous plants that yield a seemingly unending amount of gorgeous green squashes. Well, I got myself busy and found some really great recipes. This one, tonight, was pretty yummy. The twins LOVED it (they aren't normal kids, though. They eat mostly a vegetarian diet and seldom see junk food pass in front of them).
3 cups shredded zucchini
3/4 cup egg substitute (I use flax eggs)
1/3 cup gluten free flour
1/2 t. salt
2 cups shredded vegan mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienne green pepper
1 t. dried oregano
1/2 t. dried basil
3 T. shredded vegan parmesan cheese
Optional items:
3-4 cloves garlic, crushed (I used 5 because I LOVE garlic)
chopped artichoke hearts
sliced olives
be creative!!
Preheat oven to 450 degrees. In bowl combine zucchini, egg substitute. Mix well. Add flour and salt. Stir well. Spread onto the bottom of 12" pizza pan coated with non-stick spray. Bake for 8 minutes. Reduce to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, garlic, green pepper, oregano, basil, parmesan cheese and any other goodies you deem worthy of your pizza experience. Bake for 15-20 minutes or until onion is tender and cheese is melted. Remove and enjoy a pretty unique example of extraordinary cuisine!
3 cups shredded zucchini
3/4 cup egg substitute (I use flax eggs)
1/3 cup gluten free flour
1/2 t. salt
2 cups shredded vegan mozzarella cheese
2 small tomatoes, halved and thinly sliced
1/2 cup chopped onion
1/2 cup julienne green pepper
1 t. dried oregano
1/2 t. dried basil
3 T. shredded vegan parmesan cheese
Optional items:
3-4 cloves garlic, crushed (I used 5 because I LOVE garlic)
chopped artichoke hearts
sliced olives
be creative!!
Preheat oven to 450 degrees. In bowl combine zucchini, egg substitute. Mix well. Add flour and salt. Stir well. Spread onto the bottom of 12" pizza pan coated with non-stick spray. Bake for 8 minutes. Reduce to 350 degrees. Sprinkle with mozzarella, tomatoes, onion, garlic, green pepper, oregano, basil, parmesan cheese and any other goodies you deem worthy of your pizza experience. Bake for 15-20 minutes or until onion is tender and cheese is melted. Remove and enjoy a pretty unique example of extraordinary cuisine!
Monday, January 24, 2011
Lemon Millet Patties
This recipe is from The Whole Life Nutrition Cookbook (one of my favorite books). You will need a food processor to make these. You can make the patties up to 3 days ahead of time and store them in between pieces of waxed paper in a storage container in your refrigerator. My 13 year old twins just love these and ALWAYS go for seconds!
Serves 4
1 cup millet
2 cups water
pinch of sea salt
2 small carrots, chopped
1-2 green onions, chopped
small handful fresh parsley
3-4 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon sea salt
3-4 tablespoons virgin coconut oil for sauteing
1. Rince dry millet in a fine strainer under warm running water. Place rinsed millet, water, and sea salt into a medium pot with a tight fitting lid. Bring to a boil, then turn down heat to a low simmer and cook for 30 minutes.
2. Place chopped carrot, chopped green onions, fresh parsley, lemon juice, lemon zest, and sea salt into a food processor and pulse a few times. Add cooked millet and continue to pulse until just mixed.
3. Form millet mixture into patties. Heat coconut oil over medium heat in a large skillet. Lightly saute patties on both sides.
Serves 4
1 cup millet
2 cups water
pinch of sea salt
2 small carrots, chopped
1-2 green onions, chopped
small handful fresh parsley
3-4 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/4 teaspoon sea salt
3-4 tablespoons virgin coconut oil for sauteing
1. Rince dry millet in a fine strainer under warm running water. Place rinsed millet, water, and sea salt into a medium pot with a tight fitting lid. Bring to a boil, then turn down heat to a low simmer and cook for 30 minutes.
2. Place chopped carrot, chopped green onions, fresh parsley, lemon juice, lemon zest, and sea salt into a food processor and pulse a few times. Add cooked millet and continue to pulse until just mixed.
3. Form millet mixture into patties. Heat coconut oil over medium heat in a large skillet. Lightly saute patties on both sides.
Friday, March 26, 2010
Vegan Whole Wheat Pancakes
While I was in Belize, Sally, the woman who owned the yoga studio made breakfast for us each morning. She even catered to my vegan choice. One morning she made me these fabulous vegan pancakes. I've made them at home twice now and the twins just love them! We put peanut butter and honey on. Mmmm! What a treat!
1-1/3 gluten free flour
2 tsp. baking powder
1/4 teaspoon salt
1 cup soy or rice milk
1/3 cup carbonated water
1 T. sugar
1 T. vegetable oil
Preheat griddle. Combine flour, baking powder and salt. Add soy milk, carbonated water, sugar and oil. Combine until well blended.
1-1/3 gluten free flour
2 tsp. baking powder
1/4 teaspoon salt
1 cup soy or rice milk
1/3 cup carbonated water
1 T. sugar
1 T. vegetable oil
Preheat griddle. Combine flour, baking powder and salt. Add soy milk, carbonated water, sugar and oil. Combine until well blended.
Monday, December 7, 2009
Crock Pot Barley Vegetable Soup
It's snowing outside right now and this just looked like the perfect fix. It's simmering in the kitchen as I type this and smells waaaayy yummy!
1 cup medium pearl barley
1 bay leaf
1/2 tsp. fennel seed
9-oz. pkg. baby carrots
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 sweet potatoes, peeled and chopped
2 cups frozen corn
2 cups frozen green beans
1/4 tsp. salt (optional)
1/4 tsp. pepper
3 (14 oz). cans vegetable broth
4 cups water
14-oz. can diced tomatoes with herbs, undrained
Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot.
Remove bay leaf before serving.
10 servings
1 cup medium pearl barley
1 bay leaf
1/2 tsp. fennel seed
9-oz. pkg. baby carrots
1 onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
2 sweet potatoes, peeled and chopped
2 cups frozen corn
2 cups frozen green beans
1/4 tsp. salt (optional)
1/4 tsp. pepper
3 (14 oz). cans vegetable broth
4 cups water
14-oz. can diced tomatoes with herbs, undrained
Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot.
Remove bay leaf before serving.
10 servings
Saturday, November 21, 2009
Sweet Potatoes and Greens
I have been procrastinating about making this dish for a couple of weeks. I found it in the People magazine of all things! My sister came over for a visit today and she dove in and helped me with the prep (which was pretty pathetically minimal at best) and we created this masterpiece! We just couldn't get enough of it. The whole dish was wiped out tonight!
2 or 3 large sweet potatoes
2 bunches of greens (chard, kale or collards)
2 cloves of garlic, minced (I used like 4)
juice of half of 1 lemon
1 tsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground cloves
salt and pepper
1/4 T. olive or vegetable oil (we added a little sesame oil for fun)
Peel and cut sweet potatoes into bite-size pieces. (The size of the pieces is less important than making them uniform).
Heat half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (About 12-15 minutes, depending on size. If the potatoes become very dark before they are soft, reduce heat.) When they are cooked, add spices and salt and pepper to taste. Set aside.
While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.
Combine potatoes, honey and lemon juice with the greens, stir and serve.
Makes 4 servings.
2 or 3 large sweet potatoes
2 bunches of greens (chard, kale or collards)
2 cloves of garlic, minced (I used like 4)
juice of half of 1 lemon
1 tsp. honey
1/2 tsp. cinnamon
1/4 tsp. ground cloves
salt and pepper
1/4 T. olive or vegetable oil (we added a little sesame oil for fun)
Peel and cut sweet potatoes into bite-size pieces. (The size of the pieces is less important than making them uniform).
Heat half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (About 12-15 minutes, depending on size. If the potatoes become very dark before they are soft, reduce heat.) When they are cooked, add spices and salt and pepper to taste. Set aside.
While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.
Combine potatoes, honey and lemon juice with the greens, stir and serve.
Makes 4 servings.
Monday, November 9, 2009
Black Bean Enchiladas with Warm Salsa Verde
The twins and I whipped this together in no time flat. It was pretty fun working together in the kitchen with them. What's more? Yeah, it was pretty frickin awesome!
Enchiladas:
8 soft corn tortillas (we used like 10-11)
1 recipe black bean filling
1 recipe warm salsa verde
10-1/2 oz. grated vegan Mexican cheeses
Black bean filling:
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeno, seeded and minced
2 15-oz. cans black beans, drained but not rinsed (whoops, we drained ours, it was great regardless)
1 tsp. ground cumin
2 Tbs. tomato paste
Coarse salt to taste
Warm Salsa Verde:
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeno, seeded and minced
1 14-oz can vegetable stock
1 tsp. ground cumin
coarse salt to taste
1 ripe avacado
Chopped fresh oregano leaves from 1 or 2 stems (optional)
Directions:
1. To make enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
2. To make black bean filling: heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater (I just threw mine in the food processor). Add jalapeno. Cook for 1-2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
3. To make warm salsa verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
4. Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan (um, food processor again for me). Add jalapeno. Heat onion and jalapeno through for 1-2 iminutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
5. Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avacado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it (at this point, I put it all in the Vitamix and blended it). Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
6. Preheat broiler
7. Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1-2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler and serve immediately with warm salsa verde. (I just poured the salsa verde over the enchiladas and then put the cheese over the top and broiled it - it was pretty fantastic and easier).
Enchiladas:
8 soft corn tortillas (we used like 10-11)
1 recipe black bean filling
1 recipe warm salsa verde
10-1/2 oz. grated vegan Mexican cheeses
Black bean filling:
1 Tbs. extra virgin olive oil
2 cloves garlic, minced
1 small white onion
1 jalapeno, seeded and minced
2 15-oz. cans black beans, drained but not rinsed (whoops, we drained ours, it was great regardless)
1 tsp. ground cumin
2 Tbs. tomato paste
Coarse salt to taste
Warm Salsa Verde:
2 cloves garlic, minced
1 Tbs. extra virgin olive oil
1 small white onion, grated or minced
1 jalapeno, seeded and minced
1 14-oz can vegetable stock
1 tsp. ground cumin
coarse salt to taste
1 ripe avacado
Chopped fresh oregano leaves from 1 or 2 stems (optional)
Directions:
1. To make enchiladas: Wrap tortillas in aluminum foil, and heat in oven at 275F until fillings and sauce are ready.
2. To make black bean filling: heat oil in large skillet, and add garlic. Grate onion into pan with a hand grater (I just threw mine in the food processor). Add jalapeno. Cook for 1-2 minutes. Add beans, and mash with back of a fork. Stir in cumin and tomato paste, and season with salt.
3. To make warm salsa verde: Place tomatillos in a food processor, and pulse to a coarsely ground paste.
4. Heat garlic in oil over medium heat in a large saucepan. When garlic begins to sizzle, grate onion with a hand grater directly into pan (um, food processor again for me). Add jalapeno. Heat onion and jalapeno through for 1-2 iminutes, and add ground tomatillos. Simmer tomatillos with onion for 5 minutes. Add stock and seasonings.
5. Halve avocado with skin on by cutting in and down to the pit all around avocado. Separate avacado halves, and scoop out pit with a large spoon. Scoop flesh out of skins and into pot. Mash with back of a fork. Stir avocado into sauce to thicken it (at this point, I put it all in the Vitamix and blended it). Return sauce to a gentle boil. Reduce heat to warm until enchiladas are assembled.
6. Preheat broiler
7. Scoop some sauce onto bottom of a casserole dish or shallow serving platter. To make an enchilada, place 1-2 scoops of filling down center of a tortilla, and roll. Place filled tortillas seam side down into sauce on platter or casserole. Line up tortillas, one next to another, and top with remaining sauce and grated cheeses. Melt cheeses under broiler and serve immediately with warm salsa verde. (I just poured the salsa verde over the enchiladas and then put the cheese over the top and broiled it - it was pretty fantastic and easier).
Friday, November 6, 2009
Spicy Tofu Lettuce Wraps
We had this for dinner tonight. The twins snarfed every bite and went back for more. I didn't put in the extra chili sauce because the hoisin sauce was spicy enough for them. Skip would have preferred the more spicier version, I'm sure. Anyway, I scored this yummy recipe from my Vegetarian Times magazine.
Filling:
2 tsp. vegetable oil
1 medium onion, chopped
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1-2 tsp. vegetarian chile sauce
16 butter lettuce leaves
Garnishes:
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts
Hoisin and chile sauces
1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7-10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to a serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.
Filling:
2 tsp. vegetable oil
1 medium onion, chopped
1 Tbs. minced fresh ginger
1 Tbs. minced lemongrass
2 cloves garlic, minced
1 lb. extra-firm tofu, crumbled
1 8-oz. can water chestnuts, drained and chopped
4 Tbs. low-sodium soy sauce
4 Tbs. hoisin sauce
1-2 tsp. vegetarian chile sauce
16 butter lettuce leaves
Garnishes:
1 large carrot, peeled and grated
1/2 cup chopped green onions
1/2 cup chopped fresh mint
1/2 cup finely chopped peanuts
Hoisin and chile sauces
1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7-10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to a serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes.
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