Pancake Bread (Banana, Blueberry and Chocolate Chip Bread)

Ok, the name is weird - Pancake Bread! I wanted to make a bread that contained all the things I like to eat on a pancake. My nephew thinks the name is totally wrong; as he feels pancakes are flat NOT bread. He wants me to call this Pudding Bread (The bread is EXTREMELY moist and when he ate it warm, the bread did have a pudding quality). Whatever you want to call the stuff, I think it tastes yummy and my Mommy agrees! Here's what I used (as best I can remember): 

TURN OVEN TO 350 DEGREES

In a large mixing bowl: 

~squish three large, ripe bananas (mush 'em up really good)

~1/4 heaping cup of apple sauce (unsweetened)

~Slightly less than 1/4 cup olive oil

~3 to 4 heaping spoonfuls of blueberry preserves (I used an organic, low sugar jam from Trader Joe's)

~3 tablespoons maple syrup (the real stuff)

Mix all the wet ingredients around. Then add the following dry ingredients to the bowl:

~1.75 cups of whole wheat flour (I use Bob's Red Mill)

~2 to 3 tablespoons flax meal

~1/3 cup brown sugar

~approximately 1/4 cup (quick cook) rolled oats

~ a couple shakes of ground nutmeg

~1 teaspoon (or more to taste) of cinnamon

1/2 teaspoon of finely ground sea salt

3/4 teaspoon baking soda

Mix all the dry ingredients with the wet. Use a mixing spoon. Taste and add more jam, maple syrup or brown sugar to get the sweetness you like. Remember, there will be chocolate chips, so don't go crazy with all the sugar!!

Add the following to the bowl and mix together: 

~1.25 cups of blueberries (I used frozen, organic ones that were defrosted)

~a couple handfuls of walnuts (I broke these apart with my hands, but you can chop these up)

~ a couple of handfuls of chocolate chips (I used the semi-sweet ones from Trader Joe's)

Pour ingredients into a loaf pan. I used a glass (pyrex) loaf pan, but I'm sure metal will be fine. Just spray the pan first with some non-stick cooking spray. 

Bake for 45 to 50 minutes. Cool on rack.  

Enjoy!

Key Lime Pie

Yesterday I was craving key lime pie. Many years ago, when I lived in Florida, I was a total connoisseur of the stuff. Despite my lactose intolerance, if it was on the menu, I had to order it. One slice of that tangy pie with its sweet graham cracker crust was worth two weeks of excruciating belly aches. Since going vegan, I haven't had key lime pie nor gave it much thought until yesterday. I've never made key lime pie, but I thought I'd give it a whirl. Here's what I did and the result was soooooo freakin' delicious that I have to seriously stop myself from devouring more slices. 

Pre-bake one store bought (vegan) graham cracker pie crust. 

Meanwhile, in a food processor blend together the following (my measurements are approximations of what I actually used, I tasted my filling as I went and made adjustments on the sugar, agave and coconut extract): 

~1 block firm silken tofu

~3 to 4 tablespoons of vanilla soy yogurt

~1/3 container of soy cream cheese

~3/4 cup lime juice (I had regular lime juice on hand, but I'm sure it would be better with actual key lime juice. For a less tangy pie, cut back on the lime juice)

~1 tablespoon coconut extract (add more to bring out the taste)

~1 tablespoon vanilla

~1/2 cup of sugar (add more if you like it sweeter, I like my pie extra tangy!)

~2 to 3 squirts of agave nectar (add more to make it sweeter)

~2 heaping spoonfuls of corn starch

Pour mixture into pie crust. (mine was REALLY full, but it didn't flow over the edges)

I refrigerated mine overnight to let it settle before baking. I'm not sure that was actually necessary and it made the crust quite moist. So you might be able to go straight to the oven. 

Bake at 350 degrees for approximately 45 minutes. The top will get a nice golden color. Make sure the center gets firm before removing it from the oven. 

Cool on rack. The pie will firm up even more as it cools down. 

Think of palm trees and flamingoes. Enjoy!

Calzone - Super Easy!!

I bought whole wheat pizza dough from Trader Joe's the other day and when I was about to make a pizza for the billionth time I had an epiphany......calzones are made out of pizza dough! I haven't had a calzone since the 80's; so those suckers have been way off my radar forever. I had completely forgotten how delicious a calzone could be. I must admit, my first attempt at calzones was off the charts - so I feel compelled to share what I did. 

Here's what I used that was store bought: 

~1 bag of whole wheat pizza dough (enough to make one large pizza pie)  from Trader Joe's

~1 jar pizza sauce from Trader Joe's 

~Vegan cheese (I only had cheddar in the house, but it tasted great); I use Follow Your Heart.

In a food processor I coarsely chopped (amount is estimated): 

~2 handfuls of baby portabella mushrooms

~4 tablespoons of sun dried tomatoes (in oil)

~1/3 bag of fresh spinach 

~2 handfuls of fresh broccoli florets 

~2 handfuls of pine nuts

~salt, pepper, garlic powder and basil (to taste)

On a floured surface, I rolled out the dough and separated into four pieces. I scooped the mixture onto one side of the dough. I really piled it on. I added on top:

~shredded cheese (I shredded about 1/3 of the block of cheese for all 4 calzones.)

Then I folded over the dough and pinched it closed. I placed the calzones on a non-stick pizza pan and squished them making the calzones more flat, which expanded their surface area.

In a small bowl I combined olive oil and garlic powder then coated the tops of the calzones with this using a brush. 

I baked them at 425 degrees for approximately 15 to 20 minutes. I took them out when they became slightly brown and no longer doughy. 

I served them with:

~pizza sauce (warmed up first) poured over the top. 

~sliced avocado and tomato on top with salt and pepper to taste. 

Lasagna Rolls

Boy, I have been really slacking off on writing in my blog. I've been cooking a lot, but I haven't documented anything I've created in a while. The other night I made a special dinner for my hubby, which included my first attempt at lasagna rolls. They came out really yummy, so before I forget what I did, I better blog it. 

(Ingredients indicated in bold font)

Cook as per package instructions: 

~1 large box of whole wheat lasagna (I used the type that also has flax)

In a food processor blend the following: 

~1 block of firm tofu (drained)

~1/4 cup or so of kalamata olives

~1 to 2 tablespoon(s) extra virgin olive oil

~1/3 cup or so of sun dried tomatoes (in the oil)

~1/4 cup or so nutritional yeast

~1/4 cup or whatever amount you want of pine nuts

~as much fresh spinach as you can add to the food processor (add in two stages if needed)

~fresh or dried basil to taste

~red chili flakes (optional) to taste

~sea salt and ground pepper to taste

~paprika to taste

Make sure you sample the mixture. If you want it spicier add more chili, paprika and pepper. If you think the flavors are too subtle add more sea salt (just add a little at a time until you get the balance right). 

Heat oven at 350 degrees

In a large rectangular baking dish (I used a glass dish) line the bottom of the pan with:

~1 third jar of spaghetti sauce (I used a tangy tomato and basil)

Creating the rolls:

~On a large surface (such as an over-sized cutting board) lay out as many of the cooked lasagna noodles as possible. 

~Using a spatula, scoop out mixture and spread evenly over the entire surface of the noodles.

~Roll each noodle tightly and place seam down in the baking dish. 

~Continue until pan is full and mixture is all used up. 

~Pour the remainder of the spaghetti sauce over the noodles (used a spoon if needed to get it more even on each roll)  

~Grate a 1/2 block of soy mozzarella and sprinkle on top of the rolls. 

Bake for approximately 30 minutes. If cheese doesn't bubble up, broil for a minute or so - but don't burn it. Also, you don't want to over cook it because the sauce will dry up. 

TIPS: 

1. My local grocery store occasionally puts whole wheat and/or flax noodles on sale. I stock up whenever they're on sale. This is a great item to keep on hand in your pantry because it has a long shelf life. 

2. This recipe calls for several items that I get at Costco on a regular basis due to the enormous savings. These items are: sun dried tomatoes in oil, kalamata olives, dried basil, fresh spinach, pine nuts, ground pepper, chili flakes, paprika and extra virgin olive oil. I cook with these ingredients a lot. They're extremely versatile, which can be used in Italian and Mediterranean dishes. 

Thick & Tangy Tomato Soup

It has been REALLY cold here in Portland, so I've been obsessed with soups. I made this one over a week ago, but it was so tasty that I don't want to forget what I did. I'm a little hazy on some of the amounts of things - but I added them based on taste. So if you try making this, just sample as you create - but always use a clean spoon so you don't spread your cooties!

This soup served two (big bowls), but if you add veggie stock for a thinner soup it would serve more. 

In a food processor:

~1 can Italian spiced stewed tomatoes with liquid

~1 tablespoon or more Balsamic vinegar (if you like it REALLY tangy - add more than 1 tablespoon)

~1/4 cup white wine (optional)

~4 to 5 big spoonfuls of sun dried tomatoes with oil.

~Black pepper - add to taste

~Basil (dried or fresh) - add to taste

~Sea salt - add to taste

~Paprika - add to taste

Heat soup in saucepan and serve. 

I garnished mine with some fresh spinach leaves and fried onions (the kind you put on top of green bean casseroles).

UPDATE: I made this soup again but with a twist. I added 1/2 can white beans in the food processor mix then the rest of the can when heating in the saucepan. It was nice and creamy. I left out the wine, but it probably would have been fine with it. 

Southern Style Mock Meat Loaf

A snow storm hit us this weekend and I ended up spending a lot of time in my kitchen. I'm not a fan of the snow, so spending the day next to my oven was just fine with me. I didn't step outside my house (that would have required me to change out of my comfy yoga pants) so I had to work with what I had on hand. Good thing, because it forced me to improvise and through this I came up with a tasty "meat" loaf that held together beautifully. Plus, it made killer left-overs.

*Whenever I have a block of tofu that is about to expire before I can use it, I stash it in my freezer. Tofu takes on a different consistency when it has been frozen and then defrosted (you can do this in the microwave in a matter of minutes - just be sure to squeeze as much water out as possible). It is more spongy and therefore is able to suck up marinade like nobodies business. So, if you have one of these blocks of frozen tofu, get it out - I have a recipe for you.

INGREDIENTS:

~one block tofu (previously frozen and defrosted)*

~one cup TVP (texturized vegetable protein - put one cup of TVP in a bowl with 1 cup of water and set aside until water is thoroughly absorbed. Drain off any residual water)

~1/3 purple onion - chopped

~3 mushrooms - thinly sliced/chopped

~approx. a cup garbanzo flour (soy flour would work too)

~ 3 tablespoons nutritional yeast

~1/2 to 1 tsp garlic powder (optional)

~Panko (approx. 1/4 cup)

~Matzo meal (approx. 1/8 cup) - If you don't have matzo meal, you could use more panko or another type of bread/cracker crumb

~BBQ sauce

~Teriyaki Sauce

~Organic ketchup

~Hot sauce (optional)

~Black pepper

~Paprika (optional)

Pre-Heat Oven 350 to 375 degrees.

STEP ONE: In a skillet with a little olive oil saute the onion and mushrooms until soft. 

STEP TWO:  In a large mixing bowl prepare the wet ingredients...

A. Mash tofu (be sure to squeeze out as much water as possible) into small chunks with fork

B. Add TVP

C. Add sautéed onions and mushrooms

D. Mix ingredients together

E. Add teriyaki sauce - add a little at a time, mix to thoroughly coat - add more for flavor. 

F. For more robust taste add a little BBQ sauce and/or ketchup.  For a spicier twist add some hot sauce to taste. 

STEP THREE: In a small mixing bowl combine the following dry ingredients....

Garbanzo flour, nutritional yeast, garlic powder, panko, matzo meal, ground pepper to taste, paprika to taste. 

STEP FOUR: Combine dry and wet ingredients in large bowl and mix well. Depending on how much wet ingredients you have, you may need to add more panko/matzo meal to make the ingredients stick together. 

STEP FIVE: Pour mixture into large loaf pan. Then....

A. Coat the top of the loaf with a combination of BBQ sauce and ketchup, creating a nice layer on top. A basting brush works great for this. 

B. Bake uncovered for approximately 40-50 minutes, depending on your oven. The loaf should be solid when you remove it from the oven. 

C. Let chill for approx. 5 to 10 minutes. Slice and serve. 

I made a shiitake mushroom gravy that tasted great with the loaf. It takes fine without it, but I love any excuse to eat gravy! 

Sweet Potato Pie

I created this pie for my Southern Comfort Food themed dinner. I served it cold, although I'm sure it would have been yummy hot as well. 

INGREDIENTS:

~1 large deep-dish pie crust - I used a store-bought deep-dish pie crust, but if you're into making your own pie crust - go for it! 

~3 medium to large sweet potatoes

~approximately 2 tablespoons of vegan margarine (I use Earth Balance)

~1/2 cup (regular) soy milk

~1/2 cup maple syrup

~2 tsp vanilla

~2 to 4 tsp brandy (bourbon would work too) - This item is optional and should be added according to your own taste buds.

~1 tsp cinnamon 

~1/2 tsp sea salt

~1/4 tsp ground ginger

~1/4 tsp nutmeg

~Agave syrup - This item is optional and can be added to make the pie sweeter. Add a little at a time until you get the desired sweetness. 

~Whole pecans for garnish (optional)

PRE-HEAT OVEN: 375 degrees

STEP ONE: 

Cook sweet potatoes 

I cooked mine in the microwave to reduce prep time, but you can steam or bake them.

STEP TWO:

In a large mixing bowl, mash sweet potatoes (remove skins) with vegan margarine and soy milk. Mix in maple syrup, vanilla, brandy, cinnamon, salt, ginger, nutmeg and agave syrup. 

STEP THREE:

Pour mixture into pie crust. Garnish with pecans (I put pecans in a circle around the outer rim of the pie and another circle of pecans within the center of the pie. 

STEP FOUR:

Bake for 40 to 45 minutes and cool on a rack before serving. 

I served this as a side dish, but it could also be served as a dessert. I didn't make mine too sweet, so it complimented the food well. A sweeter version would be great after dinner with coffee.