I just went digging in my fridge for the half a bunch of parsley I knew was in there and to my dismay it was all shriveled up! I had planned to use up two very ripe pears and the parsley to make a green smoothie but since the parsley was done for I made this smoothie instead:
2 ripe pears
1 small frozen banana
1 cup vanilla brazil nut milk (or more depending on your desired consistency)
This is so sweet and creamy its like dessert.
Monday, February 23, 2009
A Very Satisfying Mac & Cheese
I've been dying to try one of the many mac & "cheese" recipes floating around and happily, my first attempt turned out pretty good. I followed a basic recipe from a little book that I found at Goodwill last week; The Compassionate Cook by PETA & Ingrid Newkirk. I love extra veggies in my mac & cheese though so I added tomatoes, chard, and garlic. Then it didn't seem cheesy enough so I whipped up a batch of smoky cheese dip and added that along with some canned chipotle peppers and fresh bread crumbs on top. I thought this recipe tasted even better the next day. The night I made it I thought the nutritional yeast flavor was a little on the strong side but by the next day it had mellowed out completely.
Cheezy Macaroni Casserole
adapted from a recipe in The Compassionate Cook
serves 4 as a main course, 6 as a side dish
Ingredients:
for the basic casserole:
1/2 cup nutritional yeast flakes
1/3 cup flour (I used spelt flour)
1 cup vegetable broth
1/2 cup water
2 teaspoons tamari soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 4-oz can tomato sauce
1 generous teaspoon chipotles in adobo sauce (optional but tasty) *
2 cups elbow macaroni, cooked according to package directions
other stuff:
1 batch smoky cheese dip
1/2 cup bread crumbs (I just whirled 1 slice of whole grain bread with a pinch of salt, garlic, and black pepper in my food processor)
for the vegetable additions:
3 or more leaves of swiss chard, washed and chopped (stems and leaves separated)
2 cloves garlic, minced
salt/pepper (optional)
1/2 tablespoon olive oil
1 15 oz can diced tomatoes, drained
Directions:
Preheat the oven to 350 and oil a 2 quart baking dish.
Combine the yeast and the flour in a medium saucepan. Place the mixture over low heat, stirring until lightly toasted. Add the broth and water, stirring to make a thick batter. A whisk is a good tool to use here. Add the remaining basic casserole ingredients except the macaroni, and stir well. Leave this pan barely simmering on the lowest setting while you prepare the greens.
Heat the 1/2 tablespoon of oil in a medium skillet over medium heat. When this gets hot toss in your chard stems and saute for about 5 minutes. Then add your chard leaves and garlic, sauteing just until the leaves begin to wilt. You can season the greens with a little bit of salt and pepper if you want.
Into your baking dish goes the cooked macaroni, the yeast mixture, the tomatoes, the chard, and the smoky cheese dip. Combine gently (so as not to break up the pasta). Sprinkle your bread crumbs on top in an even layer. Now cover with foil and pop into the oven. Bake for 20 minutes covered and then uncover and bake for another 20 minutes.
*I usually blend the whole can of chiles and vinegar into a puree when I first open it and then I store it in the fridge. This makes it so easy to measure out for recipes later.
I imagine that this would be tasty with all sorts of additional veggies. I plan on trying it with different greens (kale, spinach, or collards would work great) and different veggies (such as broccoli, green beans, onions, and/or bell peppers). I also thought it would be fun to add sliced hot dogs or soysages, but I honestly haven't found a brand that I like. I guess that's not true, I like soyrizo and that might be good in it.
Cheezy Macaroni Casserole
adapted from a recipe in The Compassionate Cook
serves 4 as a main course, 6 as a side dish
Ingredients:
for the basic casserole:
1/2 cup nutritional yeast flakes
1/3 cup flour (I used spelt flour)
1 cup vegetable broth
1/2 cup water
2 teaspoons tamari soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 4-oz can tomato sauce
1 generous teaspoon chipotles in adobo sauce (optional but tasty) *
2 cups elbow macaroni, cooked according to package directions
other stuff:
1 batch smoky cheese dip
1/2 cup bread crumbs (I just whirled 1 slice of whole grain bread with a pinch of salt, garlic, and black pepper in my food processor)
for the vegetable additions:
3 or more leaves of swiss chard, washed and chopped (stems and leaves separated)
2 cloves garlic, minced
salt/pepper (optional)
1/2 tablespoon olive oil
1 15 oz can diced tomatoes, drained
Directions:
Preheat the oven to 350 and oil a 2 quart baking dish.
Combine the yeast and the flour in a medium saucepan. Place the mixture over low heat, stirring until lightly toasted. Add the broth and water, stirring to make a thick batter. A whisk is a good tool to use here. Add the remaining basic casserole ingredients except the macaroni, and stir well. Leave this pan barely simmering on the lowest setting while you prepare the greens.
Heat the 1/2 tablespoon of oil in a medium skillet over medium heat. When this gets hot toss in your chard stems and saute for about 5 minutes. Then add your chard leaves and garlic, sauteing just until the leaves begin to wilt. You can season the greens with a little bit of salt and pepper if you want.
Into your baking dish goes the cooked macaroni, the yeast mixture, the tomatoes, the chard, and the smoky cheese dip. Combine gently (so as not to break up the pasta). Sprinkle your bread crumbs on top in an even layer. Now cover with foil and pop into the oven. Bake for 20 minutes covered and then uncover and bake for another 20 minutes.
*I usually blend the whole can of chiles and vinegar into a puree when I first open it and then I store it in the fridge. This makes it so easy to measure out for recipes later.
I imagine that this would be tasty with all sorts of additional veggies. I plan on trying it with different greens (kale, spinach, or collards would work great) and different veggies (such as broccoli, green beans, onions, and/or bell peppers). I also thought it would be fun to add sliced hot dogs or soysages, but I honestly haven't found a brand that I like. I guess that's not true, I like soyrizo and that might be good in it.
The picture doesn't really do it justice but you will have to just trust me until the next time I make it and take a better picture.
.......................................................................................................................................................................
3/6/09: I have just heard from my little brothers that the pic of the mac & cheese looks like "barf" so I promise to make it again soon and take a better, less "barf-like" picture. I assure you it tastes waaayyy better than it looks. : )
Saturday, February 21, 2009
"Chocolate Pudding"
My friend gave me this recipe and its unbelievably simple and tastes very much like the dairy version of chocolate pudding.
This makes one large or two small servings. You'll want to eat it within 2 days because it won't last in the fridge very well after that. It never lasts that long in my house because I eat it up!
Here is the basic recipe and below are the additions I've made with good results.
1 ripe avocado
1 ripe banana
1/8 cup cocoa or carob powder
Process in a food processor or blender until smooth.
The last time I made this I added:
1/2 cup coconut meat from a young Thai coconut
a few tablespoons agave nectar
somewhere between 1/4 and 1/3 of a cup of soy creamer
This makes one large or two small servings. You'll want to eat it within 2 days because it won't last in the fridge very well after that. It never lasts that long in my house because I eat it up!
Here is the basic recipe and below are the additions I've made with good results.
1 ripe avocado
1 ripe banana
1/8 cup cocoa or carob powder
Process in a food processor or blender until smooth.
The last time I made this I added:
1/2 cup coconut meat from a young Thai coconut
a few tablespoons agave nectar
somewhere between 1/4 and 1/3 of a cup of soy creamer
This Gumbo Is Truly Divine
Have any of you read Passionate Vegetarian, by Crescent Dragonwagon? Its a huge cookbook (over 1000 pages!) filled with loads of delicious recipes. I have a cookbook problem that causes me to have way too many cookbooks. I will never get to try all of their recipes but this one stands out as one of the best that I have tried. You might as well double the recipe and freeze enough to eat Gumbo Zeb at least 2 more times. This makes the time commitment (all that chopping, stirring, and measuring takes a while) seem a little less daunting. It also helps if you can get your significant other or some unsuspecting visitor to help with all the prep work!
The following is taken straight from Crescent's book. Enjoy!
In gumbo making, assembling your readied ingredients beforehand is a must. Measure out your spices, wash and chop your vegetables and greens, lay out the ingredients for each mixture on its own tray before you begin any actual recipe directions. There'll be a lot going on, you'll have your hands full; you cannot possibly assemble the ingredients as you go. This recipe will leave you with a fantastic base for soups and stews. When finished, dilute it with any savory liquid or stock to taste. Freeze the remainder for up to four months. Makes 2 to 3 quarts.
Roux
1/2 cup mild vegetable oil, such as corn, canola, or peanut (not olive oil)
1/2 cup unbleached all-purpose flour
Vegetable Saute
4 tablespoons (1/4 cup) butter (just use olive oil to make this vegan -sb)
1 large onion, chopped
1 green bell pepper, stemmed, seeded, and, chopped
1/2 bunch celery, with leaves, chopped
1/2 large bunch (4 to 5 large) scallions, chopped
Seasoning Puree
4 cloves garlic, peeled
2 tablespoons Pickapeppa sauce (I just use whatever hot sauce I have in the fridge -sb)
2 tablespoons tomato paste
2 1/2 teaspoons Tabasco
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 to 4 good grinds of fresh black pepper
1 can (8 ounces) whole tomatoes, drained, coarsely chopped, the juice and tomatoes reserved separately
1/2 bunch Italian parsley, leaves and stems, rinsed and coarsely chopped.
Stock and Greens
Cooking spray
3 cups any well-flavored vegetable stock
One cup tomato juice or V8 vegetable juice
1/2 teaspoon salt
2 bay leaves
3 bunches assorted greens (choose from mustard greens, spinach, turnip greens, beet tops, collard greens, kale and swiss chard) very well washed and cut into thin ribbons.
To serve
Hot cooked white rice; any cooked, sliced or crumbled soysage (Soyrizo is especially tasty! -sb)
1. Make the roux with the oil and flour. Pour the oil into a large skillet or pot. Turn the heat to medium and immediately whisk in the flour. Stir frequently as the roux changes color from white to yellow to fairly brown. While the roux cooks, proceed with the other steps, but be sure to keep an eye on the roux, stirring very frequently. Warning -- this is a long, slow process requiring attention. (See note to follow on Toux Doux a Roux).
2. Prepare the vegetable saute: In a heavy cast-iron skillet, melt the butter over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the bell pepper and celery; lower the heat slightly and continue sauteing for another 10 minutes. (Don't forget that roux-keep stirring it while the vegetables saute.) Add the scallions and saute until limp, about 5 minutes more.
3. Meanwhile, between the sauteing and the roux-stirring, you will have time to prepare the seasoning puree (trust me, you will). Place all the ingredients for the seasoning puree except the tomatoes and parsley in a food processor. (Pause to stir both roux and vegetable saute.) Buzz the puree ingredients until the garlic is finely chopped.
4. Check the roux again (has it started to brown?), then add the tomatoes and parsley to the food processor. chop coarsely.
5. Pause to take note of where you are, and to stir the roux and vegetable saute. (By now you have three mixtures: the roux, the sauteed vegetables, and the spicy, chunky paste in the food processor.) So far, so good. When the vegetables have softened, remove from the heat and set them aside. Keep working on the roux until it has reached a nice toasty brown. It may be ready now, or it may take a little longer.
6. Now prepare the stock and greens into which the other three mixtures will eventually go. Spray a large soup pot with cooking spray. In it, bring to a boil the stock and the reserved tomato juice. Add the salt and bay leaves. Drop in the fresh greens. Bring back to a boil, then turn down the heat to medium-low and simmer, covered, for about 30 minutes.
7. Stir in the roux. By now it should be dark caramel brown, but if it isn't, continue to cook it, stirring. When the roux has browned, remove it from the heat and let it cool for a few minutes. Drain off any excess oil that has separated out, but be sure to leave every bit of the browned flour. Vigorously whisk in the 1 cup tomato juice (or V8). It will be smooth and thick, a pale orange paste.
8. When the greens have finished their 30-minute simmer, remove them from the heat. To the stock pot, add the roux mixture, the vegetable saute, and the seasoning puree. Give a taste and adjust the seasoning, set the pot back on the stove, and let simmer over the lowest possible heat, covered, for 15 minutes. Stir often.
9. Remove from the heat and let cool to room temperature. That's it -you've got your concentrated gumbo base, enough, when made into soup, to feed 5 to 10 hearty eaters. It freezes well, so for smaller batches of Gumbo Zeb, use part now, and freeze the rest in small portions.
10. Completing the Gumbo Zeb: Now dilute the base with any savory liquid or stock to taste. Equal parts base and stock make a delicious soup, but if you like a particularly fragrant, spicy gumbo, you might use 60 percent base to 40 percent savory liquid. Add any soysage, sauteed, sliced, and served in a bowl with a mound of cooked rice.
Toux Doux a Roux
What turns good soup into a glorious gumbo? Simple: roux. There's nothing much to a roux (pronounced like the last syllable of "kangaroo") on the face of it -- mere flour and oil, cooked and stirred together until brown. Roux serves to thicken and flavor the gumbo.
1. Into a skillet, pour 1 part mild oil -not olive oil. Turn the heat to medium and whisk in 1 equivalent part unbleached all-purpose flour. Note the color -- a pale parchment-cream with a barely yellow tinge.
2. As the roux colors, keep whisking. It will become a light brown first, then will darken. My own preferred roux coloration is deep brown, just a shade or so past caramel. Preparing your roux ought to take at least 45 minutes; 1 1/4 hours is preferable. It cannot be hurried.
A roux can be made ahead of time and refrigerated. I have never kept a browned roux longer than two or three days before using it, but since there's nothing in it that would spoil, I imaging it would keep well for a couple of weeks. But why would you want to wait that long for gumbo? If you doux the roux ahead of time, reheat it gently before using.
The following is taken straight from Crescent's book. Enjoy!
In gumbo making, assembling your readied ingredients beforehand is a must. Measure out your spices, wash and chop your vegetables and greens, lay out the ingredients for each mixture on its own tray before you begin any actual recipe directions. There'll be a lot going on, you'll have your hands full; you cannot possibly assemble the ingredients as you go. This recipe will leave you with a fantastic base for soups and stews. When finished, dilute it with any savory liquid or stock to taste. Freeze the remainder for up to four months. Makes 2 to 3 quarts.
Roux
1/2 cup mild vegetable oil, such as corn, canola, or peanut (not olive oil)
1/2 cup unbleached all-purpose flour
Vegetable Saute
4 tablespoons (1/4 cup) butter (just use olive oil to make this vegan -sb)
1 large onion, chopped
1 green bell pepper, stemmed, seeded, and, chopped
1/2 bunch celery, with leaves, chopped
1/2 large bunch (4 to 5 large) scallions, chopped
Seasoning Puree
4 cloves garlic, peeled
2 tablespoons Pickapeppa sauce (I just use whatever hot sauce I have in the fridge -sb)
2 tablespoons tomato paste
2 1/2 teaspoons Tabasco
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 to 4 good grinds of fresh black pepper
1 can (8 ounces) whole tomatoes, drained, coarsely chopped, the juice and tomatoes reserved separately
1/2 bunch Italian parsley, leaves and stems, rinsed and coarsely chopped.
Stock and Greens
Cooking spray
3 cups any well-flavored vegetable stock
One cup tomato juice or V8 vegetable juice
1/2 teaspoon salt
2 bay leaves
3 bunches assorted greens (choose from mustard greens, spinach, turnip greens, beet tops, collard greens, kale and swiss chard) very well washed and cut into thin ribbons.
To serve
Hot cooked white rice; any cooked, sliced or crumbled soysage (Soyrizo is especially tasty! -sb)
1. Make the roux with the oil and flour. Pour the oil into a large skillet or pot. Turn the heat to medium and immediately whisk in the flour. Stir frequently as the roux changes color from white to yellow to fairly brown. While the roux cooks, proceed with the other steps, but be sure to keep an eye on the roux, stirring very frequently. Warning -- this is a long, slow process requiring attention. (See note to follow on Toux Doux a Roux).
2. Prepare the vegetable saute: In a heavy cast-iron skillet, melt the butter over medium heat. Add the onion and saute until softened, 5 to 6 minutes. Add the bell pepper and celery; lower the heat slightly and continue sauteing for another 10 minutes. (Don't forget that roux-keep stirring it while the vegetables saute.) Add the scallions and saute until limp, about 5 minutes more.
3. Meanwhile, between the sauteing and the roux-stirring, you will have time to prepare the seasoning puree (trust me, you will). Place all the ingredients for the seasoning puree except the tomatoes and parsley in a food processor. (Pause to stir both roux and vegetable saute.) Buzz the puree ingredients until the garlic is finely chopped.
4. Check the roux again (has it started to brown?), then add the tomatoes and parsley to the food processor. chop coarsely.
5. Pause to take note of where you are, and to stir the roux and vegetable saute. (By now you have three mixtures: the roux, the sauteed vegetables, and the spicy, chunky paste in the food processor.) So far, so good. When the vegetables have softened, remove from the heat and set them aside. Keep working on the roux until it has reached a nice toasty brown. It may be ready now, or it may take a little longer.
6. Now prepare the stock and greens into which the other three mixtures will eventually go. Spray a large soup pot with cooking spray. In it, bring to a boil the stock and the reserved tomato juice. Add the salt and bay leaves. Drop in the fresh greens. Bring back to a boil, then turn down the heat to medium-low and simmer, covered, for about 30 minutes.
7. Stir in the roux. By now it should be dark caramel brown, but if it isn't, continue to cook it, stirring. When the roux has browned, remove it from the heat and let it cool for a few minutes. Drain off any excess oil that has separated out, but be sure to leave every bit of the browned flour. Vigorously whisk in the 1 cup tomato juice (or V8). It will be smooth and thick, a pale orange paste.
8. When the greens have finished their 30-minute simmer, remove them from the heat. To the stock pot, add the roux mixture, the vegetable saute, and the seasoning puree. Give a taste and adjust the seasoning, set the pot back on the stove, and let simmer over the lowest possible heat, covered, for 15 minutes. Stir often.
9. Remove from the heat and let cool to room temperature. That's it -you've got your concentrated gumbo base, enough, when made into soup, to feed 5 to 10 hearty eaters. It freezes well, so for smaller batches of Gumbo Zeb, use part now, and freeze the rest in small portions.
10. Completing the Gumbo Zeb: Now dilute the base with any savory liquid or stock to taste. Equal parts base and stock make a delicious soup, but if you like a particularly fragrant, spicy gumbo, you might use 60 percent base to 40 percent savory liquid. Add any soysage, sauteed, sliced, and served in a bowl with a mound of cooked rice.
Toux Doux a Roux
What turns good soup into a glorious gumbo? Simple: roux. There's nothing much to a roux (pronounced like the last syllable of "kangaroo") on the face of it -- mere flour and oil, cooked and stirred together until brown. Roux serves to thicken and flavor the gumbo.
1. Into a skillet, pour 1 part mild oil -not olive oil. Turn the heat to medium and whisk in 1 equivalent part unbleached all-purpose flour. Note the color -- a pale parchment-cream with a barely yellow tinge.
2. As the roux colors, keep whisking. It will become a light brown first, then will darken. My own preferred roux coloration is deep brown, just a shade or so past caramel. Preparing your roux ought to take at least 45 minutes; 1 1/4 hours is preferable. It cannot be hurried.
A roux can be made ahead of time and refrigerated. I have never kept a browned roux longer than two or three days before using it, but since there's nothing in it that would spoil, I imaging it would keep well for a couple of weeks. But why would you want to wait that long for gumbo? If you doux the roux ahead of time, reheat it gently before using.
Make this raw smoky cheese dip and be happy that you did!
One of my favorite foods is cheese. I love everything about it and would eat it all the time if I could. A lot of the store bought vegan "cheeses" are filled with weird ingredients and flavors; some brands of vegan cream cheese and sour cream even have trans fats, which I try to avoid. I found this recipe online and want to share it with you. It's awesome! I've eaten it on crackers, tofu scrambles and even the BBQ tofu from this site. It tastes and looks a bit like orange-colored nacho cheese but you know it's better because you made it yourself! Thank the folks at www.raw-food-living.com and check out their other recipes.
Smoky Cheese Dip
Ingredients:
1 cup raw cashews, soaked for 2 hours or more
1/2 large red bell pepper
1/4 cup purified water
2 Tbsp lemon juice
2 Tbsp nutritional yeast*
1 Tbsp tahini
1 1/2 tsp sea salt
1 clove garlic
2 tsp onion powder
Directions:
Blend all ingredients until creamy.
*my friend informed me that some raw-foodists don't consider nutritional yeast to be a raw food, but that some folks eat it and just don't care. I'm not a raw-foodist myself so I eat it and just don't care.
Smoky Cheese Dip
Ingredients:
1 cup raw cashews, soaked for 2 hours or more
1/2 large red bell pepper
1/4 cup purified water
2 Tbsp lemon juice
2 Tbsp nutritional yeast*
1 Tbsp tahini
1 1/2 tsp sea salt
1 clove garlic
2 tsp onion powder
Directions:
Blend all ingredients until creamy.
*my friend informed me that some raw-foodists don't consider nutritional yeast to be a raw food, but that some folks eat it and just don't care. I'm not a raw-foodist myself so I eat it and just don't care.
Quinoa Bean Salad
Quinoa Bean Salad
This healthy salad is packed with delicious ingredients. Feel free to substitute different types of beans and vegetables, depending on what you have on hand. This is a great potluck dish.
makes about 8 servings
1 cup quinoa, uncooked
2 cups water
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
1 cup frozen corn, thawed
1 cup frozen green beans, thawed
1 red bell pepper, chopped
1/2 medium red onion, chopped
1 bunch of scallions, chopped
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt or pepper
1/2 teaspoon garlic powder
1 avocado, chopped*
Rinse the quinoa with cold water. Put the quinoa and 2 cups of water into a medium saucepan and bring to a boil over high heat. As soon as it boils, cover and reduce the heat to medium low. Simmer until the water is absorbed, about 15 minutes.
Make the dressing: Pour oil and vinegar into a jar with a tight fitting lid. Shake well.
In a large bowl combine the beans, corn, green beans, bell pepper, onion, and scallions.
After the quinoa is done, let cool briefly then mix in with the bean mixture. Pour the dressing over everything and season with salt, fresh ground pepper and garlic powder, if using.
Serve at room temperature or chill.
*avocados turn brown fairly quickly after you cut them so wait to add the avocado until right before serving.
This healthy salad is packed with delicious ingredients. Feel free to substitute different types of beans and vegetables, depending on what you have on hand. This is a great potluck dish.
makes about 8 servings
1 cup quinoa, uncooked
2 cups water
1 (15 ounce) can kidney beans, rinsed & drained
1 (15 ounce) can black beans, rinsed & drained
1 cup frozen corn, thawed
1 cup frozen green beans, thawed
1 red bell pepper, chopped
1/2 medium red onion, chopped
1 bunch of scallions, chopped
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
salt or pepper
1/2 teaspoon garlic powder
1 avocado, chopped*
Rinse the quinoa with cold water. Put the quinoa and 2 cups of water into a medium saucepan and bring to a boil over high heat. As soon as it boils, cover and reduce the heat to medium low. Simmer until the water is absorbed, about 15 minutes.
Make the dressing: Pour oil and vinegar into a jar with a tight fitting lid. Shake well.
In a large bowl combine the beans, corn, green beans, bell pepper, onion, and scallions.
After the quinoa is done, let cool briefly then mix in with the bean mixture. Pour the dressing over everything and season with salt, fresh ground pepper and garlic powder, if using.
Serve at room temperature or chill.
*avocados turn brown fairly quickly after you cut them so wait to add the avocado until right before serving.
Friday, February 20, 2009
Homemade Granola Bars
I almost always have a bag of these in my freezer. I grab one on my way out of the door in the morning and it thaws by the time I want to eat it a few hours later. I've also been known to nibble on them while they are still frozen.
Homemade Granola Bars
Adapted from Mollie Katzen’s wonderful book, Sunlight Cafe
Ingredients:
Nonstick spray
½ cup unbleached all-purpose flour
3 cups rolled oats
½ cup oat bran
½ teaspoon cinnamon
¾ teaspoon salt
½ to ¾ cup (packed) brown sugar
1 cup semisweet chocolate chips
1 ½ cups mashed silken tofu*
¼ cup canola oil
2 teaspoons vanilla extract
Preheat the oven to 350 (325 for a glass pan). Lightly spray a 9- by 13-inch baking pan and a baking tray w/ nonstick spray.
Mix together the flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it w/ your fingers to break up any clumps. Stir in the chocolate chips.
Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix until thoroughly blended. (You may have to use your hands-it will be a thick batter, verging on a dough.)
Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. For extra crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer. Remove the bars from the oven and place them on a rack to cool.
Eat the bars within a few hours or seal them in a heavy sip-style plastic bag and store them in the freezer.
* you can replace the tofu w/ unsweetened applesauce, canned pumpkin or mashed banana
Other options:
Replace the oil w/ ½ cup peanut butter or almond butter
Replace the flour with quinoa flour (or any other non-wheat flour)
Add up to 1 cup chopped nuts and/or sunflower seeds.
Really these bars are quite forgiving. I’ve done a lot of experimenting with them and they have never turned out bad. Some versions are just a bit crumblier than others and take more effort to get out of the pan. I've replaced part of the oil with applesauce or jam. I've used raisins in place of half of the chocolate. I often replace up to 1 cup of the oats with different combinations of ground flax seeds, wheat bran, and dried coconut.
Homemade Granola Bars
Adapted from Mollie Katzen’s wonderful book, Sunlight Cafe
Ingredients:
Nonstick spray
½ cup unbleached all-purpose flour
3 cups rolled oats
½ cup oat bran
½ teaspoon cinnamon
¾ teaspoon salt
½ to ¾ cup (packed) brown sugar
1 cup semisweet chocolate chips
1 ½ cups mashed silken tofu*
¼ cup canola oil
2 teaspoons vanilla extract
Preheat the oven to 350 (325 for a glass pan). Lightly spray a 9- by 13-inch baking pan and a baking tray w/ nonstick spray.
Mix together the flour, oats, oat bran, cinnamon, and salt in a large bowl. Crumble in the brown sugar, rubbing it w/ your fingers to break up any clumps. Stir in the chocolate chips.
Measure the yogurt, oil, and vanilla into a second bowl, stirring until well combined. Add the wet mixture to the dry, and mix until thoroughly blended. (You may have to use your hands-it will be a thick batter, verging on a dough.)
Transfer the mixture to the prepared pan, patting it evenly into place with your hands. Bake in the center of the oven for 15 minutes, then remove from the oven and cut into bars of any size or shape. Place the bars on the prepared baking tray and bake for another 15 minutes, or until golden around the edges. For extra crunchy bars, turn off the oven and leave them in there for up to 45 minutes longer. Remove the bars from the oven and place them on a rack to cool.
Eat the bars within a few hours or seal them in a heavy sip-style plastic bag and store them in the freezer.
* you can replace the tofu w/ unsweetened applesauce, canned pumpkin or mashed banana
Other options:
Replace the oil w/ ½ cup peanut butter or almond butter
Replace the flour with quinoa flour (or any other non-wheat flour)
Add up to 1 cup chopped nuts and/or sunflower seeds.
Really these bars are quite forgiving. I’ve done a lot of experimenting with them and they have never turned out bad. Some versions are just a bit crumblier than others and take more effort to get out of the pan. I've replaced part of the oil with applesauce or jam. I've used raisins in place of half of the chocolate. I often replace up to 1 cup of the oats with different combinations of ground flax seeds, wheat bran, and dried coconut.
Cilantro Jalapeno Hummus
I love hummus. Its so easy to make and you get 5 times as much as those little store-bought tubs for the same amount of money (or less). The only thing you need is a food processor, although don't let not having one stop you. Just give your arm a workout and mash it like crazy with a potato masher or fork. Serve this hummus with raw veggies, pita bread, or use it as a spread for a tasty veggie sandwich with thinly sliced carrots, avocado and sprouts. This makes a whole bunch; cut the recipe in half if you don't have someone to share it with.
Cilantro-Jalapeno Hummus
2 cans garbanzo beans, rinsed & drained
1 jalapeno, ribs & seeds removed
½ bunch cilantro
½ cup tahini (use the homemade tahini you just made from the blog!)
juice of 1 lemon
1 teaspoon salt
2 cloves garlic
plenty of black pepper (to taste)
Blend all of this in a food processor, adding water as needed to reach the desired consistency (about ½ cup water).
Cilantro-Jalapeno Hummus
2 cans garbanzo beans, rinsed & drained
1 jalapeno, ribs & seeds removed
½ bunch cilantro
½ cup tahini (use the homemade tahini you just made from the blog!)
juice of 1 lemon
1 teaspoon salt
2 cloves garlic
plenty of black pepper (to taste)
Blend all of this in a food processor, adding water as needed to reach the desired consistency (about ½ cup water).
Save Money And Make Your Own Tahini
I never even thought about making homemade tahini until I needed it for a recipe and the brand I usually buy was in the middle of a recall (salmonella! Fun!). So I found this recipe on http://www.about.com/ and it took 15 minutes and tastes EXACTLY the same and for a lot less money. The store bought brand is between $3.50 and $5 a jar...mine cost about $1.50 to make. For anyone out there who doesn't know what the heck tahini is, it is a sesame seed paste (comparable to peanut butter) used in lots of middle eastern dishes. I use it in hummus, falafel, and the yummy tofu burgers that I'm going to be making tomorrow. Here is the recipe:
INGREDIENTS:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350.
Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula.
Do not allow to brown.
Cool for 20 minutes and then pour sesame seeds into food processor and add oil.
Blend for 2 minutes.
Check for consistency; the goal is a thick, yet pourable texture. Add more oil if needed and blend until you reach the desired consistency.
Yield: 4 cups
Storing Tahini: Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
INGREDIENTS:
5 cups sesame seeds
1 1/2 cups olive oil or vegetable oil
PREPARATION:
Preheat oven to 350.
Toast sesame seeds for 5-10 minutes, shaking the seeds frequently with a spatula.
Do not allow to brown.
Cool for 20 minutes and then pour sesame seeds into food processor and add oil.
Blend for 2 minutes.
Check for consistency; the goal is a thick, yet pourable texture. Add more oil if needed and blend until you reach the desired consistency.
Yield: 4 cups
Storing Tahini: Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
Moosewood's Delish BBQ Tofu
For a long time now I have had a mix of good and bad luck with cooking tofu. I have a personal hatred for bland meals and sometimes tofu just turns out, well, boring. I think that part of my problem is that I don't use assertive enough seasonings with it. This recipe is the cure for boring tofu.
Barbecued Tofu
lovingly adapted from: New Recipes From Moosewood Restaurant
Ingredients:
1 pound firm tofu, pressed and cubed*
3 tablespoons extra virgin olive oil
1 cup chopped onions
2 large garlic cloves (or 3 or 4 or 10), minced
1 teaspoon ground fennel seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 bell pepper (of any color), chopped
Sauce:
2 tablespoons tamari soy sauce
2 tablespoons fresh lemon juice
3 tablespoons molasses or brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
7 ounce can tomato paste
1 cup water
4 to 5 dashes hot sauce
Preheat oven to 350.
Saute' the veggies and spices in the oil until the onions begin to soften. Whisk together the sauce ingredients. Combine the sauteed veggies with the sauce and pour over the tofu which you have already placed in a lightly oiled baking pan.
Bake covered for 30 minutes and then uncovered for 30 minutes, stirring once or twice.
I serve this over barley with a side of sauteed greens or brussels sprouts, but I'm sure it would be tasty with some coleslaw on a bun and I plan on eating it that way very soon.
The last time I made this I was feeling lazy and used a different BBQ sauce that I already had sitting in the fridge. I skipped all the spices and just sauteed onions, red bell pepper and garlic in a little oil. I then poured this over my tofu and baked as usual although I stirred in some chopped green onion after the first 30 minutes. It was just as good so feel free to be lazy.
*I like to freeze the tofu beforehand and thaw it out before using it. I then squeeze out the water with my hands and crumble the tofu into different size chunks, some large, some small. The freezing step creates a satisfyingly chewy texture. This requires some pre-planning though so if you've got an immediate hankering for BBQ tofu, by all means, forgo this step (but try it next time!)
Barbecued Tofu
lovingly adapted from: New Recipes From Moosewood Restaurant
Ingredients:
1 pound firm tofu, pressed and cubed*
3 tablespoons extra virgin olive oil
1 cup chopped onions
2 large garlic cloves (or 3 or 4 or 10), minced
1 teaspoon ground fennel seeds
1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 bell pepper (of any color), chopped
Sauce:
2 tablespoons tamari soy sauce
2 tablespoons fresh lemon juice
3 tablespoons molasses or brown sugar
2 tablespoons cider vinegar
1 tablespoon prepared mustard
7 ounce can tomato paste
1 cup water
4 to 5 dashes hot sauce
Preheat oven to 350.
Saute' the veggies and spices in the oil until the onions begin to soften. Whisk together the sauce ingredients. Combine the sauteed veggies with the sauce and pour over the tofu which you have already placed in a lightly oiled baking pan.
Bake covered for 30 minutes and then uncovered for 30 minutes, stirring once or twice.
I serve this over barley with a side of sauteed greens or brussels sprouts, but I'm sure it would be tasty with some coleslaw on a bun and I plan on eating it that way very soon.
The last time I made this I was feeling lazy and used a different BBQ sauce that I already had sitting in the fridge. I skipped all the spices and just sauteed onions, red bell pepper and garlic in a little oil. I then poured this over my tofu and baked as usual although I stirred in some chopped green onion after the first 30 minutes. It was just as good so feel free to be lazy.
*I like to freeze the tofu beforehand and thaw it out before using it. I then squeeze out the water with my hands and crumble the tofu into different size chunks, some large, some small. The freezing step creates a satisfyingly chewy texture. This requires some pre-planning though so if you've got an immediate hankering for BBQ tofu, by all means, forgo this step (but try it next time!)
Green Smoothies
Have you discovered green smoothies yet? If not, you should give them a try. I was turned on to them after reading a friend's copy of Victoria Boutenko's book, Green For Life. I haven't tried all of the recipes in the book yet but I have started creating my own versions. Initially I thought that there was no way any drink filled with blended up spinach or parsley could taste good but I was wrong. Here is one of Victoria's recipes and one of mine.
Parsley Mango Green Smoothie (VB's recipe)
Here is my smoothie. It isn't very sweet so you may want to add a ripe banana or some agave nectar or other sweetener.
Steph's Mango Parsley Pear Smoothie:
Parsley Mango Green Smoothie (VB's recipe)
- 2 mangoes, peeled, pitted, & diced (I just use frozen mango chunks from Trader Joe's)
- 1 bunch Italian parsley
- 2 cups water
Here is my smoothie. It isn't very sweet so you may want to add a ripe banana or some agave nectar or other sweetener.
Steph's Mango Parsley Pear Smoothie:
- half of a ripe avocado
- 1 really ripe pear
- a little under a cup of frozen mango chunks
- half a bunch of parsley
- 2 cups water
Blend until smooth.
*I should note that many green smoothie advocates use a Vita-Mix or other high-powered blender. Unfortunately these run somewhere around $300-400. I have an old blender that cost under $30 over 5 years ago and it works pretty darn good. You will have to just see what your blender can do. Having to chew your smoothie isn't very fun.
A New Way of Eating
Somehow when I wasn't looking, my friends transitioned from being fish-eating "vegetarians" to full-on vegans. As a long time omnivore this freaked me out more than a little. I love to cook with and for my friends and thought that this dramatic shift would ruin all our fun. After some initial resistance, I've finally come to embrace their choices and have learned how delicious vegan food can really be! While still not a vegan myself (my boyfriend tells me I get closer everyday, but I'm not sure about that), I have found some recipes so delicious that I just have to put them here so that other people can find and use them too. I hope you try these recipes and love them for the wonderful, satisfying meals that they are, no matter what you call yourself or how you eat.
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