tag:blogger.com,1999:blog-28565166057820146362024-02-18T22:50:34.864-08:00Be Bop Vegan CookingI enjoy cooking in a free form way that reminds me of Be Bop. I start with a structured idea (recipe) read it thoroughly and then toss it aside. I might jot down some notes (perhaps key ingredients or ideas I have to make it better) then I go into the kitchen and start cooking. Otherwise I create recipes from ideas that pop into my head, which is typically the case. I'm forced to cook with feeling and instinct. My cooking reflects my passion for certain flavors and ingredients.Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-2856516605782014636.post-50896750507911982662012-12-15T18:31:00.000-08:002012-12-15T18:35:19.079-08:00Vegan Buttermilk Gluten-Free BiscuitsI've been doing a lot of experimenting with gluten-free flours. The other night I made a hearty soup and really wanted to have a yummy biscuit to help sop it up. I came up with the following recipe, which was incredibly quick and easy. The next morning the leftover biscuits tasted awesome with strawberry preserves. Here's what I did....<br />
<br />
<b>FIRST: </b><br />
~ Pre-heat oven at 400 degrees<br />
~ Pour 1 teaspoon of apple cider vinegar into 1 cup of soy milk <i>(This will become the "buttermilk"; it needs a little time to "curdle" so be sure to do this before going to the next step. I recommend using a 2 cup measuring cup so that you'll have room to stir during the third step.)</i><br />
<i><br /></i>
<b>SECOND: </b><br />
<i>In a large mixing bowl, combine the following dry ingredients throughly: </i><br />
~ 1/3 cup tapioca flour<br />
~2/3 cup sweet sorghum flour<br />
~1 cup Bob's Red Mill all purpose gluten-free flour <i>(blend of various flours)</i><br />
~ 1 tsp baking soda<br />
~ 1/2 tsp baking powder<br />
~ 1/2 tsp sea salt<br />
~ 1/2 tsp xantham gum<br />
<br />
<b>THIRD: </b><br />
~ Add 3 tablespoons of Olive Oil to the "buttermilk" <i>(Stir the mixture; it should be rather thick) </i><br />
<br />
<i>Pour the liquid mixture into the bowl of dry ingredients and stir until a dough forms. Knead the dough into a large ball. Create biscuit by flattening out balls of dough and place on a prepared or non-stick baking sheet. Bake for approximately 12 minutes. </i><br />
<br />Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-17447910247142512922012-10-27T19:40:00.002-07:002012-10-27T19:45:53.885-07:00Gluten-Free Buckwheat Biscuits<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPb6ACr8LPs3lC3Os-rCx_ZQoULf5Q_I2K2X2Xa8cmamO2clFX4mngwd1ccIXO9sbTI4lNy-ogifvTT3zva3FTuR5VKpbNQiWG2YvbsYZw2Tp_SbPdAnlpSY23IywPVxkBXJDwCbNK37mg/s1600/buckwheat_flour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPb6ACr8LPs3lC3Os-rCx_ZQoULf5Q_I2K2X2Xa8cmamO2clFX4mngwd1ccIXO9sbTI4lNy-ogifvTT3zva3FTuR5VKpbNQiWG2YvbsYZw2Tp_SbPdAnlpSY23IywPVxkBXJDwCbNK37mg/s400/buckwheat_flour.jpg" width="276" /></a>Lately, I have been going crazy for <span style="color: #cc0000;"><b>organic strawberries</b></span>. They are great on homemade waffles, cold cereal and banana splits. I've been creating all kinds of "healthy" desserts centered around strawberries. I love the combination of something hearty paired up with delicate berries and then topped with something creamy, such as soy yogurt or coconut ice cream.<br />
<br />
One evening I decided to make an alternative <b><span style="color: #cc0000;">vegan version of a strawberry shortcake.</span></b> I started by creating a <b>healthy biscuit,</b> which could replace the fatty, gluten-filled, high-caloric ones normally used. I then <b>topped</b> it <b>with sliced strawberries, shredded coconut and low-fat vegan ice cream.</b><br />
<br />
Here's how I created a <b>low-fat, low-sugar biscuit</b>, which was super yummy and tasted great the next day with low-sugar jam!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrrrD8lPDeTbVpzNwP70VDGd73DfMAjGcbA44HUgkstWW0d_I_Lx4RlI0w0v-iGSwDW43dfrXpvSQGTOaPDn8tAMrsO7E1f691ZJXsqyppTyjPqFzJq90f6yvbQa3v5piaRutV4kTN8i0/s1600/gf_flour.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlrrrD8lPDeTbVpzNwP70VDGd73DfMAjGcbA44HUgkstWW0d_I_Lx4RlI0w0v-iGSwDW43dfrXpvSQGTOaPDn8tAMrsO7E1f691ZJXsqyppTyjPqFzJq90f6yvbQa3v5piaRutV4kTN8i0/s400/gf_flour.jpg" width="262" /></a></div>
<h4>
<ul>
<li><span style="font-weight: normal;"><i>This recipe will yield 8 large (but flat) triangular biscuits.</i></span></li>
</ul>
<ul>
<li><span style="font-weight: normal;"><i>Give yourself about 45 to 60 minutes to make, bake and cool biscuits. </i></span></li>
</ul>
<ul>
<li><span style="font-weight: normal;"><i>You'll need a large cutting board or a large clean surface to cut the dough, various size measuring cups, 1 large mixing bowl and a large cookie sheet (or 2 small ones). </i></span></li>
</ul>
<div>
<span style="font-weight: normal;">PRE-HEAT OVEN at 375 DEGREES</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<i><span style="color: #6aa84f;">1. In a bowl, throughly mix the following dry ingredients: </span></i></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">~ Buckwheat flour: 1/2 cup & 1/8 cup</span></div>
<div>
<span style="font-weight: normal;">~Gluten-Free All Purpose Baking Flour: 1 & 1/8 cups</span></div>
<div>
<span style="font-weight: normal;">~Sweet Sorghum Flour: 1/2 cup</span></div>
<div>
<span style="font-weight: normal;">~Baking Powder: 1 & 1/8 tsps</span></div>
<div>
<span style="font-weight: normal;">~Sea Salt: 1/8 tsp & one pinch</span></div>
<div>
<span style="font-weight: normal;">~Organic Cane Sugar: 1/3 cup</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq2R0iEPw5Fs85GmWgoLtEmkk3dZvmXuUqffrVNVuznE0QJN7COKRFoWrcVbuTTd25dDAKyunZm6Is0lNJZXODmIDSXJShWPh5NItjcje_LO774RKnarisGgtEieAugtiohwWpi6bDEsq/s1600/s_flour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq2R0iEPw5Fs85GmWgoLtEmkk3dZvmXuUqffrVNVuznE0QJN7COKRFoWrcVbuTTd25dDAKyunZm6Is0lNJZXODmIDSXJShWPh5NItjcje_LO774RKnarisGgtEieAugtiohwWpi6bDEsq/s400/s_flour.jpg" width="238" /></a><i><span style="color: #6aa84f;"></span></i><br />
<i><span style="color: #6aa84f;"><i><span style="color: #6aa84f;"><br /></span></i></span></i>
<i><span style="color: #6aa84f;">2. Push the dry ingredients to the sides of the bowl and pour the wet ingredients into the well. Then mix the wet ingredients within the well first and then mix with the dry until fully incorporated and the dough forms:</span></i></div>
<div>
<span style="font-weight: normal;"><i><br /></i></span></div>
<div>
<span style="font-weight: normal;">~Organic Rice Milk (or other non-dairy milk): 1/2 & 1/8 cups</span></div>
<div>
<span style="font-weight: normal;">~Extra-Virgin Olive Oil: 1/2 cup</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<i><span style="color: #6aa84f;">3. Put the dough in the fridge to cool for about 10 minutes. </span></i></div>
<div>
<i><span style="color: #6aa84f;"><br /></span></i></div>
<div>
<i><span style="color: #6aa84f;">4. On a large cutting board, cover the surface lightly with one of the flours used. Then press the dough with your hands or use a rolling-pin until it forms a circle. Cut the dough with a knife or pizza cutter into 8 triangular pieces. </span></i></div>
<div>
<i><span style="color: #6aa84f;"><br /></span></i></div>
<div>
<i><span style="color: #6aa84f;">5. On a prepared cookie sheet (with either parchment paper or a non-stick surface), place the biscuits so that they have a little room to expand. </span></i></div>
<div>
<i><span style="color: #6aa84f;"><br /></span></i></div>
<div>
<i><span style="color: #6aa84f;">6. Bake for 15 minutes at 375 degrees. Cool on wire rack for approximately 10 to 15 minutes before serving unless you want to eat them warm. </span></i></div>
</h4>
<br />Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com1tag:blogger.com,1999:blog-2856516605782014636.post-19524254340386876812012-01-01T12:51:00.000-08:002012-01-01T12:52:11.252-08:00Brownies with a KICKLast night I went to a New Years Eve party and wanted to bring brownies. Since I knew there would be numerous, yummy chocolaty choices, I decided to do something different. I am a fan of dark chocolate candy bars spiced with hot peppers and this was my inspiration. The result was a crowd pleaser and I was happy to discover that the brownie was still deliciously sweet but had a pleasant after burn. It wasn't too spicy. No one ran to the kitchen for a glass of water. If I had added more heat, I don't know if the positive reaction would have been the same. I guess if you tweak this recipe, know thy audience!<br />
<br />
Preheat oven to 350 degrees<br />
<br />
You'll need 2 mixing bowls, one for dry, one for wet. If you don't have two big bowl, you can use a smaller one for the wet.<br />
<br />
DRY BOWL (mix the following throughly):<br />
~1 1/2 cup sugar (I like to use organic sugar)<br />
~ 1 1/3 cup flour<br />
~3/4 cup unsweetened cocoa powder<br />
~3/4 tsp baking powder<br />
~1/4 tsp sea salt<br />
~1/4 tsp ground habanero chile powder <i>(I used the Spice Island brand which is SUPER hot, one little morsel on your tongue can be a fiery inferno to the faint hearted. There is also a warning label on the bottle! If I used cayenne, I would probably add more. Use your best judgement if you alter the type of chile powder.)</i><br />
<i><br />
</i><br />
<i><span class="Apple-style-span" style="font-style: normal;">WET BOWL: </span></i><br />
<i>Rapidly mix together: </i><br />
~ 2 tsp ground flax seed/ flax meal<br />
~ 2 tbsp water<br />
<i>Now add the following and throughly mix together:</i><br />
~1/2 cup water<br />
~3/4 cup apple sauce (plain, not sweetened)<br />
~2 tsp vanilla extract<br />
<i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="font-style: normal;">Add the wet ingredients to the dry ingredient and stir until batter is smooth. Pour into lightly oiled glass baking pan (8X8). Bake for 40 minutes. The brownies will come out VERY moist and gooey. If you like a more cake-like brownie, cook for a little longer. </span></i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i><br />
<i>I topped the brownies with a couple of dried hot peppers and glazed the brownies with a mixture of powder sugar, vanilla, red food coloring and a tiny bit of water. Then I added glittery sprinkles. I used the hot peppers as a decoration but mostly as a warning device. None of the topping is necessary. </i>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-71199247420257090782011-12-18T09:08:00.000-08:002012-11-18T20:46:41.220-08:00Pumpkin SconesI LOVE pumpkin! During Fall and Winter, I crave the yumminess of pumpkin. Although I love savory pumpkin dishes such as Thai curry or Caribbean soup, to me the ultimate pumpkin experience comes from a little added sugar! Another ingredient, which compliments pumpkin is ginger. I've had raisins in scones before, so I thought...why not crystalized ginger. It worked! Depending on fast you can throw stuff in a bowl, you can have these scones started and out of the oven in about 30 to 35 minutes.<br />
<br />
<i>Pre-heat Oven: 425 degrees</i><br />
<br />
<i>Add the following dry ingredients in a large mixing bowl and mix throughly:</i><br />
<br />
<ul>
<li>1/2 cup sugar (these scones are not sweet)</li>
<li>3 1/2 cups flour (I used Bob's Red Mill - whole wheat pastry flour)</li>
<li>1 tsp baking soda</li>
<li>3 tsp ginger powder</li>
</ul>
<div>
<i>Now add:</i></div>
<div>
<ul>
<li>1/2 cup vegan shortening (I used Earth Balance, it comes in sticks and easy to cut the correct amount, you can also use vegan margarine) </li>
</ul>
<div>
<i>Use a metal pastry blender (hand-held kitchen gadget with three or four metal wires) or a couple of knives and cut through the shortening/margarine until the pieces are pea size. </i></div>
</div>
<div>
<i><br />
</i></div>
<div>
<i><span class="Apple-style-span" style="font-style: normal;"><i>Now add:</i></span></i></div>
<div>
<ul>
<li>1 can pumpkin puree (regular size can, NOT pumpkin pie mix)</li>
<li>A handful of crystalized ginger cut into small raisin-sized pieces</li>
</ul>
<div>
<ol>
<li>Gently mix ingredients (you don't want to over mix, because the dough won't be as flakey) until the dry ingredients become more wet and the dough begins to form. </li>
<li>Then on a cutting board (lightly floured) knead the dough until the dry parts are all incorporated. </li>
<li>Roll out dough or push out with hands until dough forms a circle. </li>
<li>Slice the dough into 12 triangles. </li>
<li>Place on baking sheet (non-stick pan or lightly sprayed pan) with enough room between each other for expansion as they bake. </li>
<li>Bake for 12 to 15 minutes. </li>
</ol>
<div>
<br /></div>
</div>
</div>
<div>
<i><span class="Apple-style-span" style="font-style: normal;"><i><br />
</i></span></i></div>
Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-67089394461038012352011-11-20T08:41:00.000-08:002012-11-18T20:47:04.278-08:00Pumpkin Pie (with gluten-free option)My sister, nephew and I are planning a big Vegan Thanksgiving for friends and family. One of my very favorite Thanksgiving menu items is Pumpkin Pie!! I love the stuff. My sister decided not to make one, but instead order it from New Seasons. Nothing against New Seasons, but their pies are EXPENSIVE. I'm a penny-pinching, DIY person; so, last night I experimented making a pumpkin pie and IT CAME OUT AWESOME!!! I must admit it wasn't completely DIY, I used a store bought crust and canned pumpkin. But it was EASY!!!<br />
<br />
Here's what I did......<br />
<br />
<b>FOR THE FILLING</b><br />
<br />
<i>In a large metal mixing bowl I mixed the following (note you can use a blender or food processor): </i><br />
<br />
<ul>
<li>1 box extra firm silken tofu - <i>use an emersion blender and blend until creamy and the chunks are gone, be sure to do this first (if you don't have an emersion blender, you can mix everything in a food processor or regular blender)</i></li>
<li>1 can pumpkin puree (NOT pumpkin pie mix)</li>
<li>3/4 cup organic pure cane sugar</li>
<li>1/4 cup tapioca starch <i>(I get this stuff dirt cheap at asian markets, but Bob's Red Mill makes it too)</i></li>
<li>4 tsp vanilla <i>(the real stuff - you can get a giant bottle of this at Costco fairly cheap)</i></li>
<li>2 tsp cinnamon</li>
<li>1 tsp ground ginger</li>
<li>1/2 tsp nutmeg</li>
<li>1/4 tsp cloves</li>
<li>1/8 tsp sea salt</li>
<li>1 tbsp agave <i>(optional. I added this to make it slightly sweeter. Taste batter and if you think it needs extra sweetener you can add the agave to your liking. Maple syrup would also work or a little more sugar)</i></li>
</ul>
<div>
<i>Mix all the ingredients thoroughly, pour into pie shell* and bake for 1/2 hour at 400 degrees and 15 minutes at 350 degrees.**</i></div>
<div>
<i><br />
</i></div>
<div>
<i>Cool pie on rack.</i></div>
<div>
<i><br />
</i></div>
<div>
<i>*</i>I used a store bought graham cracker crust. I did not pre-bake it. However, you could use a gluten-free pie crust or a traditional pie crust and pre-bake pie crust if needed. If you're even more DIY than me, you can make your own crust.</div>
<div>
<br /></div>
<div>
**My oven is old, therefore I tend to bake things at a high temperature. Be sure to keep an eye on your pie and adjust the heat as needed. Keep in mind that the pie needs to get firm and the higher temperature at least for 15 minutes in the beginning really helps. </div>
Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-71308880532658962972011-11-19T10:31:00.000-08:002011-11-19T10:31:34.268-08:00Gluten Free - Cinnamon Raisin Bread<div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">My husband and I are trying to reduce our gluten intake. So I've been experimenting with various gluten-free flours and ingredients. Last night I made a loaf of cinnamon Raisin Bread that turned out really yummy. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>In a large bowl MIX the following DRY ingredients:</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~ 1 cup sorghum flour (try Bob's Red Mill brand)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 + 1/8 cup oat flour (try Bob's Red Mill brand)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~ 1/2 cups Brown Rice Flour (I get this in bulk or use Bob's Red Mill)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1/2 cup tapioca starch (I get this really cheap at Asian markets, but Bob's Red Mill makes this too)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 tsp sea salt</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 Tbsp + 1 tsp Cinnamon (I get this from Costco in a huge container, which is pretty affordable)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~ 2 Tbsp + 1 tsp Organic Pure Cane Sugar (I get this at Costco too, 1 giant bag costs a little more than one regular size bag at the grocery store)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>MIX THESE DRY INGREDIENTS THEN ADD </i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 or 1 + 1/2 cup organic raisins (I get these in a giant bag at Costco)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>In another bowl MIX the following WET ingredients:</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~2 Tbsp + 1 tsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 Tbsp agave syrup (you could add a little more to make the bread sweet)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~2 Tbsp flax oil (I got this from Costco too)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1 tsp apple cider vinegar (I used the Bragg's brand)</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">~1-3/4 cups water </div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Add the wet to the dry and thoroughly mix. It will form into a globulous dough.</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, DARK browning. </i>(Your bread maker will knead the dough and bake it, which should take less than 2 hours).</div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-25038656377581041662011-11-16T21:39:00.000-08:002011-11-16T21:39:08.862-08:00Flax & Rice Gluten-Free Bread<div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i>In a large bowl MIX the following DRY ingredients:</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~ 1 cup sorghum flour (try Bob's Red Mill brand)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1-1/2 cups Brown Rice Flour (I get this in bulk)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1/2 cup tapioca starch (this item is really cheap at Asian markets)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1 tsp sea salt</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store. Just be sure to keep it in your fridge.)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br />
</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i>In another bowl MIX the following WET ingredients:</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~2 Tbsp agave syrup</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~2 Tbsp flax oil (I got this from Costco too)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1 tsp apple cider vinegar (I used the Bragg's brand)</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">~1-3/4 cups water *</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br />
</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">*Note, the bread turns out a little doughy sometimes (due to my bread maker). If your bread maker tends to make things more doughy then add a little less water. The bread comes out REALLY moist and toasts up really well. </div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br />
</div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i>Add the wet to the dry and thoroughly mix. It will form into a globulous dough.</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i><br />
</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i>Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly.</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i><br />
</i></div><div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><i>Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. </i>(Your bread maker will knead the dough and bake it, which should take less than 2 hours).</div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-60827046641177096512010-12-23T19:48:00.000-08:002010-12-23T19:48:56.269-08:00Seitan Holiday RoastThis is one of my favorite versions of seitan. It is time consuming, so I don't make it very often. I call it a "holiday roast", because I tend to make it for special occasions. However, it is a great recipe to make any time of the year. The seitan comes out very moist and can be used a variety of ways (cold or warm). It freezes nicely as well.<br />
<br />
First:<br />
<i>Pre-heat oven 325 degrees</i><br />
<br />
Second:<br />
<i>Blend the following ingredients (I used a medium size bowl & an immersion blender, but you can use a food processor or a blender)</i><br />
~ 1 box silken FIRM tofu<br />
~1.5 cups water<br />
~ 3 Tablespoons soy sauce (or Tamari)<br />
~1 Tablespoons Olive Oil<br />
<br />
Third:<br />
<i>In a large mixing bowl, combine the following ingredients (stir thoroughly)</i><br />
~ 2 cups vital wheat gluten<br />
~ 1/2 cup nutritional yeast powder (flakes are fine too)<br />
~ 1/2 cup garbanzo bean flour or soy flour (Bob's Red Mill makes both)<br />
~ 2 tsp onion powder<br />
~ 1 tsp garlic powder<br />
~ 1/4 tsp white pepper (optional)<br />
<br />
Fourth:<br />
<i>Combine wet ingredients with dry. Mix with spoon to get all the dried bits into the dough. Knead dough until all ingredients are combined. Let dough sit while you do the following....</i><br />
<br />
Fifth:<br />
Mix the following ingredients together for the basting broth..........(you can use the bowl from the wet ingredients)<br />
~ 2 cups hot water (or warn enough to dissolve a bouillon cube)<br />
~ 1 faux chicken bouillon cube (I get these at Food Fight)<br />
~ 1 Tablespoon Olive Oil<br />
~ 1 Tablespoon Sesame Oil (if you don't have this, just use Olive Oil......but why don't you have this?? Your kitchen NEEDS this!!)<br />
~1 Tablespoon No-Salt seasoning (I use the organic seasoning from Costco that has a blend of various spices)<br />
~1 Tablespoon garlic powder<br />
<br />
Sixth:<br />
<i>Knead Dough for about two or three minutes. Place dough into a LARGE roasting pan and stretch dough to fit the entire bottom of pan. Pour all of the basting broth over the dough. Cover with aluminum foil. Bake in oven for 1.5 hours. Remove from oven, cut roast in half and flip over in pan. You should still have plenty of basting broth. Cover with foil and bake for approximately 1.5 more hours. Be sure to check on it periodically to make sure there is still basting broth left. </i><br />
<i><br />
</i><br />
<i>When done, there should be very little basting broth left (if any). The seitan tastes better the next day, so you can make this a day ahead and rewarm by using a little broth. The seitan can be sliced as a roast but can be chopped cold in a salad, fried with batter, etc. It is extremely versatile. </i>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com3tag:blogger.com,1999:blog-2856516605782014636.post-34044272015763734932010-12-23T18:55:00.000-08:002010-12-23T18:55:44.828-08:00Corn Pudding (side dish)I made this side dish for ThanksLiving and it was a big hit. I've had several people ask me for my recipe. It is gluten-free and soy-free. Veganomicon has a yummy Southwestern Corn Pudding (pg. 151), which I LOVE and highly recommend. However, for ThanksLiving I wanted something that was similar to the maize pudding I sampled as a child on a field trip to Plymouth Rock. Therefore, I modified the recipe to emulate the flavors and textures I remember from that cold day in New England back in 1976.<br />
<br />
So, here's how I made it....<br />
<br />
First....<br />
~Turn on your oven to 350 degrees<br />
~Sauté two bags of frozen organic sweet corn in a skillet w/ a little olive oil. <i>Cook until corn starts to get a little browned from caramelization. </i><br />
<i><br />
</i><br />
Meanwhile......in a large mixing bowl......combine the following dry ingredients....<br />
~1/4 cup corn starch<br />
~1/4 cup corn flour (Bob's Red Mill makes this)<br />
~1/2 cup cornmeal<br />
~1 tsp salt<br />
~cayenne pepper (add according to your liking or leave out)<br />
<br />
Then........Add the following to the bowl and mix<br />
~the sautéed corn<br />
~1 can light coconut milk (Trader Joe's sells this for about a buck)<br />
~2 tablespoons REAL maple syrup<br />
~(for sweeter pudding, add a little agave)<br />
<br />
Pour into casserole dish and cook uncovered for 40 minutes. Let cool for approximately 10 minutes before serving. Tastes good cold, but I prefer it warm.Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com3tag:blogger.com,1999:blog-2856516605782014636.post-53249352485309929282010-02-13T09:55:00.000-08:002010-02-13T11:08:31.261-08:00Gluten-Free Bread: (Brown Rice & Garbanzo)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxn8jdi6xVWnZ0exgxkad535x2Yo23RO3haPGBCy8qUeXZhk-8Mc1DP92iS-1sQRzBAnyXE3HucZLuBKSQPSjvHd47PwMlO7dJAT9OvRayqQlfbY0VjNnhhryzZoWTY2ujdt5yUtHr8uE/s1600-h/PIC_0035.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxn8jdi6xVWnZ0exgxkad535x2Yo23RO3haPGBCy8qUeXZhk-8Mc1DP92iS-1sQRzBAnyXE3HucZLuBKSQPSjvHd47PwMlO7dJAT9OvRayqQlfbY0VjNnhhryzZoWTY2ujdt5yUtHr8uE/s400/PIC_0035.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437806707260387170" /></a><br /><br />My husband and I decided to go on a 20 day cleanse, which ended up being a lot easier than I expected. We gave up caffeine, alcohol, sugar (tiny amounts of agave was used in moderation), processed foods, corn, gluten and fried foods. We focused on raw foods, herbal teas, steamed veggies, brown rice, beans and occasionally tempeh (we reduced our normal soy intake). For the first three days, I suffered from headaches due to the caffeine withdrawals. Once the headaches subsided, I was home free. Today is our last day of our cleanse (just in time for Valentine's Day tomorrow), but we feel so good that we're planning to start the cleanse back up again in a week. <div><br /></div><div>Through this cleanse journey, I had to rethink how to cook. Wheat is in everything from soy sauce to seitan. I had made the most amazing hummus and was tired of eating rice cakes. So, I decided to make gluten-free bread. First I had to find Xanthan Gum. This was a challenge, but I found it in bulk at a natural food co-op. I found out later that Bob's Red Mill makes it for approximately 12 bucks a bag (find in the nutritional section of some grocery stores). For a loaf of bread, it only takes 3 tsp, so you might want to buy it in bulk to save money. </div><div><br /></div><div>I modified a recipe to be vegan and (refined) sugar-free. You'll need a bread maker for this. It is VERY important that you pre-mix the ingredients so that it will rise correctly in the bread maker. This recipe yields a 1.5 pound loaf. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8E3tNiJgBPTmZOvNR8OiHTTC8fRWzhl7uC6d3VoIb4ovwWJomFHwn9Ed1lP2Jx8ugUe5BnBZa6ZJmPjKTkUpL20OmHRi1ZXgo4Hodp_o40yipH78QvHHUBggm-_8s731DyVoulQdPlZpb/s1600-h/PIC_0030.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8E3tNiJgBPTmZOvNR8OiHTTC8fRWzhl7uC6d3VoIb4ovwWJomFHwn9Ed1lP2Jx8ugUe5BnBZa6ZJmPjKTkUpL20OmHRi1ZXgo4Hodp_o40yipH78QvHHUBggm-_8s731DyVoulQdPlZpb/s400/PIC_0030.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437806518874474658" /></a></div><div><i>In a large bowl MIX the following DRY ingredients:</i> </div><div>~ 1 cup garbanzo bean flour (try Bob's Red Mill brand)</div><div>~1-1/2 cups Brown Rice Flour (I found this in bulk)</div><div>~1/2 cup potato starch (this item might be spendy, but I always stock up after the Jewish Holidays when my grocery store marks it down from $6 to $1)</div><div>~3 tsp of Xantham Gum (this is a key ingredient - don't leave this item out, it won't form correctly)</div><div>~1 tsp sea salt</div><div>~1 Tbsp Yeast (I buy this at Costco where I can get a huge container of this for less than the price of a few little packages at the grocery store)</div><div><br /></div><div><i>In another bowl MIX the following WET ingredients: </i></div><div>~2 Tbsp flax meal with 6 Tbsp water - MIX TOGETHER before adding the rest of the wet ingredients (I just got a giant bag of this at Costco for a great price, but you can buy the flax seeds in bulk and grind your own flax meal)</div><div>~2 Tbsp agave syrup </div><div>~2 Tbsp oil (I used extra virgin olive oil)</div><div>~1 tsp apple cider vinegar (I used the Bragg's brand)</div><div>~1-3/4 cups water</div><div><br /></div><div><i>Add the wet to the dry and thoroughly mix. It will form into a globulous dough. </i></div><div><i><br /></i></div><div><i>Get your bread maker ready to go with the basket and kneading paddle in place. Scoop the dough into the basket so that it fills the bottom evenly. </i></div><div><i><br /></i></div><div><i>Set your bread maker for GLUTEN-FREE (if you don't have this option, set it for WHITE), 1.5 POUNDS, MED browning. </i>(Your bread maker will knead the dough and bake it, which should take less than 2 hours). </div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com4tag:blogger.com,1999:blog-2856516605782014636.post-9354868481471081192009-10-28T19:48:00.000-07:002010-12-23T19:55:16.208-08:00Bat Cookies!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBcLaY0IZJdrNDKsSIqOVihGDvY4iV2r8S_VRlgFYOZdIhze7uJxu_x5HQvXMuJC3IIB5pF-8Mdm4zVpD3PLefBw9KD3ZB4eDybhrEdrI3v_HZoPlUhtpHTlBP6A47ysM9rQwn-sF0sRF/s1600-h/PIC_0011.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5397852743596112786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBcLaY0IZJdrNDKsSIqOVihGDvY4iV2r8S_VRlgFYOZdIhze7uJxu_x5HQvXMuJC3IIB5pF-8Mdm4zVpD3PLefBw9KD3ZB4eDybhrEdrI3v_HZoPlUhtpHTlBP6A47ysM9rQwn-sF0sRF/s400/PIC_0011.JPG" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></a><br />
<br />
<span class="Apple-style-span" style="color: #cceedd; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #4a004a; font-family: Times; font-size: medium; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="color: #cceedd; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #4a004a; font-family: Times; font-size: medium; line-height: normal;"><table border="0" cellpadding="3" cellspacing="3"><tbody>
<tr><td valign="top" width="417"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="color: #b45f06;">Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies!</span></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="color: #b45f06;">Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies!</span></span></span></b><br />
<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'trebuchet ms';"><span class="Apple-style-span" style="color: #b45f06;">Bat Cookies, Bat Cookies, Bat Cookies!</span></span></span></b><br />
<span style="color: navy;"><span class="Apple-style-span" style="color: black;"><b><br />
</b></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVboIF1UJZS_cE7uKZA1y-7ZU83QzgxEXOcAfUMeryua0fB6xgJ__zSIaVMRUJuVvMhJsq8ru5x6Qi5yKYG-38dCEswVydPzTE_KsBrqAtbZd0AQg4kpbH873gg_21VW-Cw8OFugm36PaX/s1600-h/PIC_0009.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><b><img alt="" border="0" id="BLOGGER_PHOTO_ID_5397852740526414082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVboIF1UJZS_cE7uKZA1y-7ZU83QzgxEXOcAfUMeryua0fB6xgJ__zSIaVMRUJuVvMhJsq8ru5x6Qi5yKYG-38dCEswVydPzTE_KsBrqAtbZd0AQg4kpbH873gg_21VW-Cw8OFugm36PaX/s400/PIC_0009.JPG" style="cursor: hand; cursor: pointer; height: 300px; width: 400px;" /></b></a></span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms';"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">It is almost Halloween. Yippee! </span></span></b></span><br />
<span class="Apple-style-span" style="font-family: 'trebuchet ms', Verdana, Arial, sans-serif;"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">I love shopping for discounted Halloween stuff, especially when the holiday grows closer because the bargains get bigger. Since every day is like Halloween in my house (sans the candy), I get a lot of use out of skull plates, eye ball bowls, cob web table cloths, bat shaped pot holders, etc. One of my favorite finds this year was a 6-pack assortment of spooky shaped cookie cutters from the Dollar Store. Yeah - 1 dollar! (Please don't tell me that some child in a China had to be forced into slavery to make these cheap, holiday items for a dollar.)</span></span></b></span><br />
<span class="Apple-style-span" style="font-family: verdana;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">These cookies were super yummy, moist and had the most amazing raw dough taste. I'm all about raw cookie dough. </span></span></span><br />
<b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></b></td></tr>
</tbody></table></span></span><br />
<span class="Apple-style-span" style="color: #cceedd; font-family: 'Trebuchet MS', Verdana, Arial, sans-serif; font-size: 13px; line-height: 18px;"><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">DOUGH INGREDIENTS/INSTRUCTIONS: </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">Using an electric mixer (I use a handheld one) beat the following until creamy: </span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1/2 cup non-dairy butter</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">3/4 cup sugar</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">Now add the following to your mixture:</span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1 1/2 tsp egg replacer mixed with 2 tbsp water</span> </span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1 tsp vanilla extract</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms: </span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1/2 tsp baking powder</span> </span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">1/4 cup baking cocoa powder (unsweetened)</span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour. </span></span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">Bake at 350 degrees</span></span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;"><br />
</span> </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: #b45f06;">Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.</span></span></div></span>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com3tag:blogger.com,1999:blog-2856516605782014636.post-3110589543612169382009-09-07T09:15:00.000-07:002009-09-07T09:44:37.162-07:00Whole Wheat - Flax Bread (Using A Bread Maker)My Mother-in-law gave me an awesome bread maker a couple of years ago for Christmas. I've attempted making bread a handful of times with the machine, but the result was always dry. I finally pin pointed some of my problems and I hope you can learn from my mistakes.<div><br /></div><div>MISTAKES I MADE: </div><div>~Using ONLY whole wheat flour rather than a combination of flours</div><div>~Using fast action yeast. I know this stuff must work, but I always had problems with my bread not rising. </div><div>~Not using molasses. The inclusion of this ingredient turned the bread from bland to yummy. </div><div>~Trying to use whole flax seeds rather than flax meal. Besides appearance, there's no reason to use whole flax seeds since your body digests ground flax better. </div><div>~I never added vital wheat gluten. When added, the bread has a spongier, soft consistency. </div><div><br /></div><div>After searching the internet for tips people had regarding vegan bread making using bread makers, I settled on the ingredients below and was thrilled with the results. </div><div><br /></div><div>MAKES 2 POUND LOAF</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In your bread maker add the following ingredients in this order: </span></div><div>~11 ounces water (room temperature)</div><div>~1 1/2 tsp sea salt</div><div>~1 1/2 tbsp (no sugar added) apple sauce</div><div>~2 tbsp molasses (spray your measuring spoon with oil first and the molasses rolls right out of the spoon)</div><div>~2 cups wheat flour for bread making</div><div>~1 cup whole wheat flour for bread making</div><div>~1/2 cup wheat bran</div><div>~1 tsp vital wheat gluten</div><div>~1/4 cup ground flax</div><div><span class="Apple-style-span" style="font-style: italic;">Make a well in the middle and add:</span></div><div>~2 1/2 tsp active dry yeast</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Set bread maker for the following:</span></div><div>~2 pound loaf</div><div>~Whole wheat setting</div><div>~Medium darkness</div><div><br /></div><div>Once bread is done, remove from bread maker and cool on rack. This bread tasted really good warm. </div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com6tag:blogger.com,1999:blog-2856516605782014636.post-2571269724395722262009-09-06T11:07:00.000-07:002009-09-06T11:40:31.562-07:00Lime Coconut Cookies<div>For my husband's 40th birthday, I organized a (vegan) Jamaican theme party. Here's the flyer I made: </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0C1Yl3oQXHW2_phDCVo549AfjkuB1ftPAvcRV-C3vC5rC8vr2WHPmby8_OfIvCE3sMg3xOnrnqfBk86rru4urIJpld94EoStGz38erQ6TfxA19WLIdoZSmY27jXOr7z2afCvH8Xh7Q2L/s1600-h/Jamacia_party.jpg"><img style="cursor:pointer; cursor:hand;width: 343px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0C1Yl3oQXHW2_phDCVo549AfjkuB1ftPAvcRV-C3vC5rC8vr2WHPmby8_OfIvCE3sMg3xOnrnqfBk86rru4urIJpld94EoStGz38erQ6TfxA19WLIdoZSmY27jXOr7z2afCvH8Xh7Q2L/s400/Jamacia_party.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5378418371776656994" /></a><br /><br /><div>If you read my last post, you'll know I've been hooked on coconuts! What better way to use coconuts than in Caribbean food. This was a great excuse for me to experiment with the flavor of coconut. One of my creations was a spin on a sugar cookie. I used lime and coconut, which resulted in a sweet but tart cookie. I iced them in Rasta colors (red, green and yellow) to coincide with the theme. </div><div><br /></div><div>NOTE: Since childhood, I've always enjoyed raw cookie dough more than actual cookies. This particular cookie dough was amazing raw! I think it would be great to use in a homemade (vegan) cookie dough ice cream, especially one made from coconut milk! </div><div><br /></div><div>DOUGH INGREDIENTS/INSTRUCTIONS: </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Using an electric mixer (I use a handheld one) beat the following until creamy: </span></div><div>1/2 cup non-dairy butter</div><div>3/4 cup sugar</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Now add the following to your mixture:</span></div><div>1 1/2 tsp egg replacer mixed with 2 tbsp lime juice<br /></div><div>1 tsp vanilla extract</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms: </span></div><div> 1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)</div><div>1/2 tsp baking powder<br /></div><div>2 handfuls (or so) of raw shredded coconut</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Bake at 350 degrees</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>Cooking time will depend on the size of the cookie. I used small cookie cutters, so my cookies only took around 6 minutes. Otherwise normal size cookies should take around 12 minutes or so. </div><div><br /></div><div>Throughly cool before icing (although they taste fine without icing)</div><div><br /><div><br /></div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-64958372816275763142009-09-05T10:09:00.000-07:002009-09-08T08:52:17.126-07:00Banana Coconut Tapioca PuddingIt is official.....I am a coconut! If you are what you eat, this summer I've gone from being a "nut" to a full fledged "coconut." I LOVE using Bob's Red Mill's raw shredded coconut and/or canned coconut milk (Trader Joe's has a great "light" version for around a buck). <div><br /></div><div>I've also been cooking a lot with ripe bananas. I was born in the year of the monkey, so this fruit is part of my cosmic nature. </div><div><br /></div><div>I love combining bananas and coconut because it tastes so tropical and delicious. This summer I created another way to include both these flavors into one yummy dessert. Here's the drill: </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">PREP #1:</span> add <span class="Apple-style-span" style="font-weight: bold;">1/3 cup tapioca</span> (med/large - not the "quick" stuff) to a <span class="Apple-style-span" style="font-weight: bold;">1 cup measuring cup</span>. <span class="Apple-style-span" style="font-weight: bold;">Add water</span> until you've reached 1 cup. <span class="Apple-style-span" style="font-weight: bold;">Let stand for at least a 1/2 hour or more.</span> The tapioca will suck up all the water and really plump up. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">PREP #2:</span> In a large mixing bowl, <span class="Apple-style-span" style="font-weight: bold;">mush up 2 to 3 ripe bananas</span>. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">PREP #3:</span> In a small bowl or cup, combine <span class="Apple-style-span" style="font-weight: bold;">2 tablespoons corn starch</span> with <span class="Apple-style-span" style="font-weight: bold;">2 tablespoons cold water</span>. <span class="Apple-style-span" style="font-weight: bold;">Whip mixture</span> with spoon until throughly combined and liquified. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Once tapioca has stood long enough, you can move onto the cooking phase. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">COOKING PHASE: (medium heat)</span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a saucepan, add the following (stirring constantly): </span></div><div>~the tapioca (from Prep #1)</div><div>~2 cups dairy-free milk (I use a combination of soy and rice) </div><div><span class="Apple-style-span" style="font-style: italic;">As the mixture cooks, add the following: </span></div><div>~One can coconut milk (light version is OK)</div><div>~1/3 cup sugar</div><div>~1/4 tsp. salt</div><div>~1 to 2 tablespoons of vanilla extract</div><div>~the bananas (from Prep #2)</div><div><span class="Apple-style-span" style="font-style: italic;">Keep stirring and add:</span></div><div><span class="Apple-style-span" style="font-style: italic;">~</span>Raw shredded coconut to taste</div><div>~Corn starch/water (from Prep #3)</div><div>~Cinnamon to taste (I add a lot because I love this stuff)</div><div>~Nutmeg to taste</div><div>~(optional) Ginger (powder) to taste</div><div>Keep stirring until the mixture becomes very thick and boils. </div><div><br /></div><div>Remove from stove and pour contents into individual bowls or one large bowl. Let cool. Cover with plastic wrap and store in fridge. It tastes good warm, but it changes once it has completely cooled down. The pudding becomes more firm and the taste really intensifies. </div><div><br /></div><div>NOTE: I've also made this pudding with roasted almonds. Just put a couple of handfuls of almonds on a cooking tray and heat them for a few minutes at a high temperature. Be sure not to burn them. I usually do this in my toaster oven. Then chop them up and add to pudding as it is getting thicker. You can add them around the same time as the coconut. </div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-17260638658115365572009-07-26T17:34:00.000-07:002010-03-16T20:51:18.722-07:00Baked PastaI know, I know.....I haven't updated my blog for a LONG while! During the warmer months, I've been making a lot of cold dishes. I've hosted and attended several gatherings over the last few months, where I've been able to share my new cold/room temperature creations. Although I enjoy creating these cold dishes, I just can't seem to get very motivated to write about the subject. So instead, I'm going to tell you about my new favorite casserole dish I created. The concept was based on the baked spaghetti my mom made when I was a kid. However, I've put more of a gourmet spin on it.<br /><br />Set oven to 350 degrees.<br /><br />1st: Prepare around 14 to 16 ounces of pasta (I personally like penne made from flax and whole wheat) based on package cooking instructions.<br /><br />2nd: While <em>step one</em> is in progress, add the following to a large soup pot (all ingredients are optional after the first two) and cook on medium-high:<br />~1 jar of your favorite spaghetti sauce<br />~1/4 to 1/3 container of vegan (tofu) cream cheese<br />~2 to 4 tablespoons of balsamic vinegar<br />~1 tablespoon olive oil<br />~1/4 to 1/3 cup white wine<br /><em>to taste.....add...</em><br />~chopped fresh or dried basil<br />~chopped fresh or dried oregano<br />~paprika<br />~red chili flakes<br />~fresh ground pepper<br />~fresh ground sea salt<br />~roasted or fresh garlic (chopped)<br />~agave syrup<br /><br />3rd: add any or all of the following to the sauce and simmer on low:<br />~1/4 cup roasted pine nuts<br />~approximately 1 pound of seitan chopped into bite sized pieces (or a package of faux chicken chopped into small pieces) OR<br />~1/2 to 1 cup TVP (hydrated with equal parts water first)<br /><br />4th: In a large mixing bowl add the following and mix thoroughly:<br />~one block firm tofu (mashed with fork into a smooth yet chunky consistency)<br />~onion and garlic powder (to taste)<br />~salt and pepper (to taste)<br />~dried basil (to taste)<br />~1/8 cup nutritional yeast (add more to taste)<br /><br />5th: Scoop a few spoonfuls of the mixing bowl contents and add it to the sauce.<br /><br />6th: Add cooked pasta to sauce and fully mix. Pour contents into large baking dish.<br /><br />7th: In the mixing bowl, add the following and mix thoroughly with tofu:<br />~1 jar or can of artichoke hearts (drained/chopped)<br />~2 to 3 handfuls of bread crumbs (I use the vegan seasoned bread crumbs from Trader Joe's)<br /><br />8th: Spread the mixture over the top of the pasta, covering the entire casserole. Sprinkle additional bread crumbs on top. Bake for approximately 25 minutes. You may need to broil it shortly to get the top nice and brown.<br /><br />This dish is rather filling, but it goes nicely with a side of steamed broccoli or spinach salad. I also like to pair it with crusty bread served with hot, roasted garlic and a bowl of olive oil and balsamic vinegar for dipping.Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-6384148619401732062009-05-29T07:40:00.000-07:002009-05-29T08:19:06.860-07:00Pancake 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): <div><br /></div><div>TURN OVEN TO 350 DEGREES</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a large mixing bowl: </span></div><div>~squish three large, ripe bananas (mush 'em up really good)</div><div>~1/4 heaping cup of apple sauce (unsweetened)</div><div>~Slightly less than 1/4 cup olive oil</div><div>~3 to 4 heaping spoonfuls of blueberry preserves (I used an organic, low sugar jam from Trader Joe's)</div><div>~3 tablespoons maple syrup (the real stuff)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Mix all the wet ingredients around.</span> <span class="Apple-style-span" style="font-style: italic;">Then add the following dry ingredients to the bowl:</span></div><div>~1.75 cups of whole wheat flour (I use Bob's Red Mill)</div><div>~2 to 3 tablespoons flax meal</div><div>~1/3 cup brown sugar</div><div>~approximately 1/4 cup (quick cook) rolled oats</div><div>~ a couple shakes of ground nutmeg</div><div>~1 teaspoon (or more to taste) of cinnamon</div><div>1/2 teaspoon of finely ground sea salt</div><div>3/4 teaspoon baking soda</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">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!!</span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Add the following to the bowl and mix together: </span></div><div>~1.25 cups of blueberries (I used frozen, organic ones that were defrosted)</div><div>~a couple handfuls of walnuts (I broke these apart with my hands, but you can chop these up)</div><div>~ a couple of handfuls of chocolate chips (I used the semi-sweet ones from Trader Joe's)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">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. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">Bake for 45 to 50 minutes. Cool on rack. </span></div><div><span class="Apple-style-span" style="font-style: italic;">Enjoy!</span></div><div><br /></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-37619462004507736662009-05-07T10:37:00.000-07:002009-05-07T11:02:51.610-07:00Key Lime PieYesterday 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. <div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Pre-bake one store bought (vegan) graham cracker pie crust. </span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">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): </span></div><div>~1 block firm silken tofu</div><div>~3 to 4 tablespoons of vanilla soy yogurt</div><div>~1/3 container of soy cream cheese</div><div>~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)</div><div>~1 tablespoon coconut extract (add more to bring out the taste)</div><div>~1 tablespoon vanilla</div><div>~1/2 cup of sugar (add more if you like it sweeter, I like my pie extra tangy!)</div><div>~2 to 3 squirts of agave nectar (add more to make it sweeter)</div><div>~2 heaping spoonfuls of corn starch</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Pour mixture into pie crust. </span>(mine was REALLY full, but it didn't flow over the edges)</div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>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. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Bake at 350 degrees for approximately 45 minutes. </span>The top will get a nice golden color. Make sure the center gets firm before removing it from the oven. </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Cool on rack. </span>The pie will firm up even more as it cools down. </div><div><br /></div><div>Think of palm trees and flamingoes. Enjoy!</div><div><br /></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com7tag:blogger.com,1999:blog-2856516605782014636.post-40003033157767224612009-04-10T12:45:00.000-07:002009-04-12T09:37:37.414-07:00Calzone - 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. <div><br /><div> </div><div><span class="Apple-style-span" style="font-style: italic;">Here's what I used that was store bought:</span> </div><div> </div><div>~1 bag of whole wheat pizza dough (enough to make one large pizza pie) from Trader Joe's</div><div>~1 jar pizza sauce from Trader Joe's </div><div>~Vegan cheese (I only had cheddar in the house, but it tasted great); I use Follow Your Heart.</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a food processor I coarsely chopped (amount is estimated): </span></div><div>~2 handfuls of baby portabella mushrooms</div><div>~4 tablespoons of sun dried tomatoes (in oil)</div><div>~1/3 bag of fresh spinach </div><div>~2 handfuls of fresh broccoli florets </div><div>~2 handfuls of pine nuts</div><div>~salt, pepper, garlic powder and basil (to taste)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">On a floured surface, I rolled out the dough and separated into four pieces.</span> <span class="Apple-style-span" style="font-style: italic;">I scooped the mixture onto one side of the dough. I really piled it on. I added on top:</span></div><div>~shredded cheese (I shredded about 1/3 of the block of cheese for all 4 calzones.)</div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">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.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">In a small bowl I combined olive oil and garlic powder then coated the tops of the calzones with this using a brush. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">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. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;">I served them with:</span></div><div>~pizza sauce (warmed up first) poured over the top. </div><div>~sliced avocado and tomato on top with salt and pepper to taste. </div><div><br /></div><div><div> </div><div> </div></div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com1tag:blogger.com,1999:blog-2856516605782014636.post-8476930556937474482009-03-02T09:14:00.000-08:002009-03-02T10:00:32.954-08:00Lasagna RollsBoy, 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. <div><br /></div><div>(Ingredients indicated in bold font)<div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Cook as per package instructions: </span></div><div>~1 large box of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">whole wheat lasag</span><span class="Apple-style-span" style="font-size: large;">na</span></span> (I used the type that also has flax)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a food processor blend the following:</span> </div><div>~1 block of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">firm tofu</span></span> (drained)</div><div>~1/4 cup or so of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">kalamata olives</span></span></div><div>~1 to 2 tablespoon(s) <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">extra virgin olive oil</span></span></div><div>~1/3 cup or so of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">sun dried tomatoes</span></span> (in the oil)</div><div>~1/4 cup or so <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">nutritional yeast</span></span></div><div>~1/4 cup or whatever amount you want of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">pine nuts</span></span></div><div>~as much <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">fresh spinach</span></span> as you can add to the food processor (add in two stages if needed)</div><div>~fresh or dried <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">basil</span></span> to taste</div><div>~<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">red chili flakes</span></span> (optional) to taste</div><div>~<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">sea salt</span></span> and <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">ground pepper</span></span> to taste</div><div>~<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">paprika</span></span> to taste</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">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). </span></div><div><br /></div><div>Heat oven at 350 degrees</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a large rectangular baking dish (I used a glass dish) line the bottom of the pan with:</span></div><div>~1 third jar of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">spaghetti sauce</span></span> (I used a tangy tomato and basil)</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Creating the rolls:</span></div><div>~On a large surface (such as an over-sized cutting board) lay out as many of the cooked lasagna noodles as possible. </div><div>~Using a spatula, scoop out mixture and spread evenly over the entire surface of the noodles.</div><div>~Roll each noodle tightly and place seam down in the baking dish. </div><div>~Continue until pan is full and mixture is all used up. </div><div>~Pour the remainder of the spaghetti sauce over the noodles (used a spoon if needed to get it more even on each roll) </div><div>~Grate a 1/2 block of <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">soy mozzarella</span></span> and sprinkle on top of the rolls. <br /></div><div><br /></div><div>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. </div><div><br /></div><div><br /></div><div>TIPS: </div><div><br /></div><div>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. </div><div><br /></div><div>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. </div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-60054460240180581602008-12-20T13:13:00.000-08:002009-01-01T11:12:29.143-08:00Thick & Tangy Tomato Soup<div> </div><div>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!</div><div> </div><div>This soup served two (big bowls), but if you add veggie stock for a thinner soup it would serve more. </div><div><br /></div><div> </div><div> </div><div>In a food processor:</div><div>~1 can Italian spiced stewed tomatoes with liquid</div><div>~1 tablespoon or more Balsamic vinegar (if you like it REALLY tangy - add more than 1 tablespoon)</div><div>~1/4 cup white wine (optional)</div><div>~4 to 5 big spoonfuls of sun dried tomatoes with oil.</div><div>~Black pepper - add to taste</div><div>~Basil (dried or fresh) - add to taste</div><div>~Sea salt - add to taste</div><div>~Paprika - add to taste</div><div><br /></div><div> </div><div>Heat soup in saucepan and serve. </div><div><br /></div><div> </div><div>I garnished mine with some fresh spinach leaves and fried onions (the kind you put on top of green bean casseroles).</div><div><br /></div><div>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. </div><div> </div><div> </div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-90575675328555211602008-12-16T15:40:00.000-08:002008-12-20T13:11:36.375-08:00Southern Style Mock Meat Loaf<div>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. </div><br /><div> </div><br /><div>*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. </div><br /><div> </div><br /><div> </div><br /><div><span class="Apple-style-span" style="font-weight: bold;">INGREDIENTS: </span></div><br /><div>~one block tofu (previously frozen and defrosted)*</div><div>~one cup TVP (texturized vegetable protein - <em>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</em>)</div><div>~1/3 purple onion - chopped</div><div>~3 mushrooms - thinly sliced/chopped</div><div>~approx. a cup garbanzo flour (soy flour would work too)</div>~ 3 tablespoons nutritional yeast<div>~1/2 to 1 tsp garlic powder (optional)<br /><div>~Panko (approx. 1/4 cup)</div><div>~Matzo meal (approx. 1/8 cup) - <span class="Apple-style-span" style="font-style: italic;">If you don't have matzo meal, you could use more panko or another type of bread/cracker crumb</span></div><div><span class="Apple-style-span" style="font-style: italic;">~</span>BBQ sauce</div><div>~Teriyaki Sauce</div><div>~Organic ketchup</div><div>~Hot sauce (optional)</div><div>~Black pepper</div><div>~Paprika (optional)</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Pre-Heat Oven 350 to 375 degrees.</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold; ">STEP ONE: </span><span class="Apple-style-span" style="font-style: italic;">In a skillet with a little olive oil saute the onion and mushrooms until soft. </span><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP TWO: <span class="Apple-style-span" style="font-style: italic; font-weight: normal; ">In a large mixing bowl prepare the wet ingredients...</span></span></div><div><br /></div><div>A. Mash tofu (be sure to squeeze out as much water as possible) into small chunks with fork</div><div>B. Add TVP</div><div>C. Add sautéed onions and mushrooms</div><div>D. Mix ingredients together</div><div>E. Add teriyaki sauce - add a little at a time, mix to thoroughly coat - add more for flavor. </div><div>F. For more robust taste add a little BBQ sauce and/or ketchup. For a spicier twist add some hot sauce to taste. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP THREE:</span> <span class="Apple-style-span" style="font-style: italic;">In a small mixing bowl combine the following dry ingredients....</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div>Garbanzo flour, nutritional yeast, garlic powder, panko, matzo meal, ground pepper to taste, paprika to taste. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP FOUR:</span> <span class="Apple-style-span" style="font-style: italic;">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. </span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP FIVE: <span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: normal;">Pour mixture into large loaf pan. Then....<span class="Apple-style-span" style="font-style: normal;"></span></span></span></span></div><div><br /></div><div>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. </div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-style: normal;">B. Bake uncovered for approximately 40-50 minutes, depending on your oven. The loaf should be solid when you remove it from the oven. </span></span></span></span></div><div>C. Let chill for approx. 5 to 10 minutes. Slice and serve. </div><div><br /></div><div><br /></div><div>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! </div><div> </div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com2tag:blogger.com,1999:blog-2856516605782014636.post-2783948998272340422008-12-14T13:08:00.000-08:002008-12-14T13:38:51.632-08:00Sweet Potato PieI 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. <div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">INGREDIENTS:</span></div><div><span class="Apple-style-span" style="font-weight: bold;">~</span>1 large deep-dish pie crust - <span class="Apple-style-span" style="font-style: italic;">I used a store-bought deep-dish pie crust, but if you're into making your own pie crust - go for it! </span><span class="Apple-style-span" style="font-weight: bold; "></span></div><div><span class="Apple-style-span" style="font-weight: bold; ">~<span class="Apple-style-span" style="font-weight: normal; ">3 medium to large sweet potatoes</span></span></div><div>~approximately 2 tablespoons of vegan margarine (I use <span class="Apple-style-span" style="font-style: italic;">Earth Balance</span>)</div><div>~1/2 cup (regular) soy milk</div><div>~1/2 cup maple syrup</div><div>~2 tsp vanilla</div><div>~2 to 4 tsp brandy (bourbon would work too) -<span class="Apple-style-span" style="font-style: italic;"> This item is optional and should be added according to your own taste buds.</span></div><div>~1 tsp cinnamon </div><div>~1/2 tsp sea salt</div><div>~1/4 tsp ground ginger</div><div>~1/4 tsp nutmeg</div><div>~Agave syrup - <span class="Apple-style-span" style="font-style: italic;">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. </span></div><div><span class="Apple-style-span" style="font-style: italic;">~</span>Whole pecans for garnish (optional)</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">PRE-HEAT OVEN:</span> 375 degrees</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP ONE:</span> </div><div>Cook sweet potatoes </div><div><span class="Apple-style-span" style="font-style: italic;">I cooked mine in the microwave to reduce prep time, but you can steam or bake them.</span></div><div><span class="Apple-style-span" style="font-style: italic;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP TWO:</span></div><div>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. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP THREE:</span></div><div>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. </div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">STEP FOUR:</span></div><div>Bake for 40 to 45 minutes and cool on a rack before serving. </div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">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. </span></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com0tag:blogger.com,1999:blog-2856516605782014636.post-90982552897731272652008-12-12T15:18:00.000-08:002008-12-13T12:42:25.892-08:00BBQ Pulled Seitan<div>For my dinner parties, I typically come up with a theme and cook within it. My last dinner party was centered around <em>Southern Comfort Food</em>. Here are some of the dishes I created and served: </div><br /><div>~Sweet Potato Pie</div><div>~Pan Fried "Chicken" (created from homemade seitan)</div><div>~Collard Greens, Sweet Corn and Black Eyed Peas cooked in southern spices</div><div>~Cornbread</div><div>~Potato, Leek, Corn and Black Bean Chowder (clear broth)</div><div>~BBQ Pulled Seitan over Brown Rice</div><br /><div> </div><br /><div>My BBQ Pulled Seitan creation was the wild card of the evening and it turned out to be the most popular dish served. Although time consuming, it was well worth it. This dish took two days to make due to preparation, cooking, marinating and simmering time. This dish was created in total improvisation, but through the same ingredients I think a tasty variation of this is in your future.</div><br /><div>There are several steps involved, but don't get intimidated. These steps are all pretty easy. </div><div> </div><div><br /></div><br /><div><span class="Apple-style-span" style="font-weight: bold;">STEP ONE:</span> MAKE SEITAN</div><div><span class="Apple-style-span" style="font-weight: bold; ">PRE-HEAT OVEN:</span> 350 degrees<br /></div><div><br /></div><div>In a food processor (with bread mixer blade) mix the following until it forms a dough (approx. 6 minutes). ~~~~<span class="Apple-style-span" style="font-style: italic; ">If you don't own a food processor, then mix all the dry ingredients in one bowl and blend the wet ingredients in another. Then combine the wet and the dry and mix and knead until dough is formed</span>.</div><br /><div><span class="Apple-style-span" style="font-weight: bold;">MIX THE FOLLOWING:</span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Dry Ingredients:</span></div><div><div>~1 cup vital wheat gluten*</div><div>~1/4 cup garbanzo flour (or soy flour)</div><div>~3 tablespoons nutritional yeast</div><div>~2 tsp onion powder</div><div>~ 1 tsp roasted garlic powder (or regular garlic powder)</div><div>~2 tsp paprika </div><div><br /></div></div><div><span class="Apple-style-span" style="font-style: italic;">Wet Ingredients:</span></div><div>~ 3/4 cup water</div><div>~ 1 tablespoon soy sauce or tamari</div><div>~ 1 tsp liquid smoke</div><div>~ 2 tablespoons tahini</div><br /><div><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">In an 8x8 baking dish</span></span> (lined with parchment paper) - press out your dough until it takes up most of the pan. Next do the following</div><ul><li>Bake in oven for 20 minutes uncovered.</li><li>Remove from oven, with a basting brush apply BBQ-Sauce**</li><li>Return to oven for approx. 15 minutes.</li><li>Remove from oven, flip seitan and apply BBQ-Sauce.</li><li>Return to oven for approx. 10 minutes.</li><li>Remove from oven and cool. </li></ul><p><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p><span class="Apple-style-span" style="font-weight: bold;">STEP TWO:</span> MARINADE</p><p>After the seitan has cooled, take two big forks and pull/shred the seitan into little pieces. A combination of bigger pieces with stringy smaller ones is perfect. </p><p><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">In a lidded container</span></span> mix up the marinade (add a little of each, for spicy sauce add more hot sauce, for sweeter sauce add more maple syrup, for tangy sauce add more BBQ-Sauce): </p><p>Maple syrup<br />BBQ-Sauce<br />Hot Sauce<br />liquid smoke<br />Mesquite Spice Blend (or BBQ blend spices)<br />Organic Blue Agave (optional)***<br />Ground Pepper</p><p>Then add the seitan and mix thoroughly so that the seitan is perfectly covered with the marinade. Cover and refrigerate. Shake up the seitan and marinade once in a while. If possible, marinade for at least 24 hours. </p><p><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p><span class="Apple-style-span" style="font-weight: bold;">STEP THREE:</span> COOKING PULLED-SEITAN</p><p><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">In a frying pan</span> saute in olive oil: </span></p><p>~1 large purple onion or sweet onion (chopped into small pieces) <em></em></p><p><em>Once the onion is soft add:</em></p><p>~1 large spoonful of crushed garlic<br />~1 large or 2 small red bell peppers (chopped into small pieces)<br />~The marinated seitan</p><p>Cook until thoroughly hot. </p><p><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">In a mixing bowl</span></span> combine the following (add a little of each, for spicy sauce add more hot sauce, for sweeter sauce add more maple syrup, for tangy sauce add more BBQ-Sauce and ketchup):</p><p>BBQ Sauce<br />Maple Syrup<br />Organic Ketchup****<br />Tamari or Soy Sauce<br />Organic Blue Agave (optional)<br />Water (one cup or more, depending on how saucy you want it)<br />Gravy thickener (add enough for the amount of water added)<br />Mesquite spices***** <br />Ground Black Pepper</p><p><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">In a medium sized crock-pot</span></span> scoop in the seitan mixture, then add the liquid, then another layer of the mixture and more liquid. Repeat until all the contents are in the crock-pot. Cook on low heat for a few hours. ~~~~If you don't have a crock-pot then simmer in large saucepan on low heat for an hour or so. </p><p><br /></p><p><span class="Apple-style-span" style="font-weight: bold;">STEP FOUR:</span> EAT</p><p><span class="Apple-style-span" style="font-style: italic;">Serve over brown rice. Collard greens makes a good side dish. </span></p><p><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p><span class="Apple-style-span" style="font-weight: bold;">SHOPPING TIPS:</span></p><p>*I typically use Bob's Red Mill's vital wheat gluten, but you can also buy this in bulk at places like WinCo and it is WAY cheaper. </p><p>**I love Trader Joe's Kansas City BBQ sauce. It has a great taste and it doesn't contain high fructose corn syrup. </p><p>***Agave syrup can add sweetness to nearly any recipe and is a good substitute for honey. I get it at Trader Joe's and it's pretty cheap. </p><p>****I love Trader Joe's Organic Ketchup. It has only a few ingredients and doesn't contain any high fructose corn syrup. </p><p>*****Costco has killer deals on spices. I got a great blend of organic mesquite spices and it was super huge and cheap. </p>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com3tag:blogger.com,1999:blog-2856516605782014636.post-69548884817409693612008-11-29T11:26:00.000-08:002008-11-29T12:31:31.929-08:00Thanksgiving Feast: Vegan stuffingI hosted a vegan Thanksgiving at my house this year. There were 13 people total and a large variety of dishes. Unfortunately, I was so caught up with cooking and serving that I forgot to take pictures of the food (once again). My guests brought food as well, but this is what I prepared: <div><br /></div><div>Cornbread****</div><div>Sweet potato biscuits with cranberry spread</div><div>Shiitake gravy</div><div>Stuffing with apples, dried cranberries, mushrooms, pecans, walnuts and pineapple**</div><div>Seitan roast*</div><div>Zesty corn pudding</div><div>Herb, matzo and panko encrusted tofu cutlets</div><div>Cranberry sauce with apples and pecans</div><div>Pumpkin soup with curry, ginger and coconut milk</div><div>Brandy spiked-spiced hot apple cider</div><div><br /></div><div>*I found an awesome recipe for a <a href="http://www.bryannaclarkgrogan.com/page/page/1435893.htm#turkey">seitan roast</a>. It turned out extremely soft and my meat-eating guests were very pleased with their turkey replacement. This seitan took many hours to prepare, but it was worth it. I made the version with tofu (not beans) and when I re-heated it I made a marinade of sesame oil and a mixture of herbs and dry spices. <br /></div><div><br /></div><div><br /></div><div>**VEGAN STUFFING: </div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a skillet, saute the following with olive oil until soft: </span></div><div><br /></div><div>- 2 handfuls of sliced mushrooms</div><div>- 2 celery stalks finely chopped</div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">In a large mixing bowl add the following: </span></div><div><br /></div><div>- 10 ounces of herb flavored breadcrumbs***</div><div>-2 scallions finely chopped</div><div>-1 handful pecans finely copped</div><div>-1 handful walnuts finely chopped</div><div>-1 large can of pineapple (pour juice in bowl, chop pineapple if in large chunks)</div><div>-1 handful of dried cranberries</div><div>- 1 large apple chopped into little pieces (I always leave the skin on the apple)</div><div>-the sautéed mushrooms and celery</div><div>-1 cup of faux chicken stock </div><div>-3 teaspoons of sesame oil</div><div><br /></div><div>Mix thoroughly. If mixture isn't wet enough, add more stock. Place stuffing in baking dish and cover. Bake at 375 degrees for approximately 50 minutes. Uncover after 15-20 minutes. Bake until top is crunchy but not dried out. </div><div><br /></div><div><br /></div><div>***I don't like making my own bread crumbs. If you're like me, you've probably hunted high and low for vegan breadcrumbs. I found some at my local grocery store by <a href="http://www.arrowheadmills.com/products/product.php?prod_id=1846&cat_id=295">Arrowhead Mills</a>, however they only started carrying them days before the holiday. </div><div><br /></div><div><br /></div><div>****I LOVE <a href="http://www.traderjoes.com/index.html">Trader Joe's</a> cornbread mix. Instead of eggs, I use flaxseed meal that's whipped with water and I sub the milk for soy milk. Quick, easy and tastes really yummy. </div><div><br /></div><div><br /></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com3tag:blogger.com,1999:blog-2856516605782014636.post-92221124109498532272008-11-22T09:03:00.000-08:002008-12-12T16:28:04.396-08:00Spinach and Beet Salad with an Asian TwistMy husband and I have decided that we need to eat more salads. I pack our lunches for work, so in the morning I'm pressed for time to be creative with our salad <span class="Apple-style-span" style="FONT-STYLE: italic">and</span> have enough time to chop the veggies. I've always been grossed out by salad dressing and generally opt out. However, as I've been creating these salads in the morning, I've also concocted homemade dressings to compliment their flavor. <div><br /></div><div>I've made various versions of this salad, so you can be creative with your ingredients too. </div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Key Ingredients</span></div><div>~Fresh spinach leaves*</div><div>~Sliced or quartered beets** (pre-cooked and cold)</div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Optional Ingredients</span> (all, some or none)</div><div>~Cucumber (chopped into bite size pieces)</div><div>~Red Bell Pepper (chopped into bite size pieces)</div><div>~Roasted Pumpkin Seeds </div><div>~Dried cranberries</div><div>~Toasted sesame seeds</div><div>~Seaweed Flakes***</div><div>~Slices of cooked tofu or tempeh</div><div>~Cashews</div><div>~Wasabi Peas</div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Dressing </span></div><div>--Add ingredients in a small mixing bowl or a large measuring cup.</div><div>--Whisk ingredients together until it becomes a smooth liquid.</div><div>--Keep in mind that dressing adds unwanted calories and fat to your salad so don't go crazy with it. Try to limit yourself to 3 spoonfuls. </div><div><br /></div><div>~Rice wine vinegar</div><div>~Crushed ginger****</div><div>~Sesame oil (this stuff adds a ton of flavor, but a lot of fat/calories too - use sparingly)</div><div>~Sweet chili sauce (this stuff is full of sugar, so go light on it - you can use either the red or orange chili sauce)</div><div>~Miso paste (Miso is salty, so don't go nuts with it - this ingredient is optional)</div><div>~Red pepper flakes (optional for extra spice)</div><div><br /></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold">Tips</span></div><div><span class="Apple-style-span" style="FONT-WEIGHT: bold"><br /></span></div><div>*To prepare your salads faster, buy spinach that is pre-washed</div><div><br /></div><div>**Check your supermarket for pre-cooked beets that are vacuum sealed. Trader Joe's sells these and they're an awesome deal. Otherwise, cook your beets ahead of time and refrigerate. </div><div><br /></div><div>***Seaweed flakes come plain or mixed with other things such as sesame seeds and/or wasabi, etc. Asian markets typically carry a variety. </div><div><br /></div><div>****For fast use, buy a container of crushed ginger. It is extremely handy and can be used in a wide variety of dishes. </div><div></div>Heather Zhttp://www.blogger.com/profile/04001042961949043635noreply@blogger.com1