Thursday, February 11, 2016

Cooking Lessons now available at this cool website

https://takelessons.com/profile/rebecca-j11

Let's see if the link above works to get to my daughter's site where she offers to show you what she knows.

Love it.


Tuesday, February 2, 2016

Plant based recipe for Chocolate Chip Cookies

Preheat oven to 350 degrees fahrenheit (to be baked for 12 minutes on dry parchment lined baking sheets, makes about 18 cookies)

Dry ingredients, blend together:
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup raw sugar
1/4 teaspoon salt

Wet ingredients, combine in separate bowl:
1 VeganEgg replacer
1/3 cup strong maple syrup
3 tablespoons melted coconut oil
1 1/2 teaspoon vanilla

Stir together and add 1/2 cup vegan chocolate chips.  Drop by rounded spoonfuls onto baking sheets lined with parchment.
Bake for 12 minutes at 350 degrees f.

Vegan Chocolate Chip Cookies, less fat than most


Find original recipe at plantpoweredkitchen.com

Monday, February 1, 2016

Nachos, plant based style

Repost in time for the Super Bowl—Plant Based Nachos made with Kale Salad Recipe from Karen

Nacho appetizer
Recently I discovered a recipe for homemade refried beans at Pennies and Pancakes which sounded like a great idea, to save money and make something better than store-bought.  Thanks for providing such a neat website Pennies and Pancakes! (https://sites.google.com/site/penniesandpancakes/crockpot-refried-beans).
I made a batch without the onions yesterday and used it to build nachos for dinner.  I also used fresh garlic instead of minced from a jar.  Maybe it's just me, but I really can tell a difference.
I also wanted to try a recipe given to me by Karen in a recent comment, Kale Salad with avocado, lemon juice and salt.  It thought it would work well layered in a nacho stack and could turn what used to be a guilty pleasure into a healthy treat.
My favorite tortilla chips are made from low fat whole grain tortillas, cut into wedges and baked until golden brown and crispy.  Buy whole wheat or whole grain tortillas with the lowest fat content you can find.
Nachos without meat or dairy (the photo doesn't do it justice)
Ingredients for Nachos, plant based style:

Refried beans, 1/2 to 1 cup per person
Whole grain tortillas, 2 or 3 per person
4 cups kale
1 large lemon
1 avocado
1 small can mild green chili peppers
2 large tomatoes, or 1/4 cup diced tomato per person
Tofutti non-dairy sour cream—just a little spoonful to top it off
Non-dairy cheese shreds, about 2 tablespoons per person or skip altogether
black olives, sliced, 2 or 3 per person 
salt to taste

To make tortilla chips, cut tortillas into 8 wedges and toast in the oven at 300 degrees for 10-15 minutes or until golden brown, dry and crispy.

To make kale salad, rinse kale and remove tough center rib.  Tear into small pieces or cut into ribbons.  Dice the avocado and toss with the juice of one lemon, combine with the kale by using your hand to squeeze the ingredients together.  Salt to taste.

Dice the tomatoes and combine with the mild green chili peppers.

Layering suggestion:  Chips, beans, non-dairy cheese baked in a pie plate for about 8 minutes.  Remove from oven and slide onto a plate of kale salad.  Top with remaining ingredients and serve.

This was so filling I couldn't actually finish a plate of them!  





Wednesday, January 6, 2016

Plant based cookie recipe Coconut Cocoa Cookies

I am looking for ways to use coconut flour in recipes and I thought it would work well in cookies. I wanted a recipe that would be easy to mix up and simple, without being too high in fat and sugar.
This recipe is inspired by Delicious Everyday's recipe for Coconut Sugar and Coconut Flour Anzac Biscuits.

Recipe:

2/3 cup rolled oats
1/3 cup unsweetenend coconut flakes
1/3 cup raw sugar
1/3 cup coconut flour
2 tablespoons cocoa powder
1 individual serving container of unsweetened applesauce, plain
1 VeganEgg replacer
1/2 teaspoon baking soda
dash of sea salt

Mix ingredients by hand, stirring gently.
Drop by spoonfuls onto lightly oiled parchment paper lined baking sheet.  Bake at 350 degrees for 14 minutes.  Cool on wire rack.
These cookies do not spread so you may want to flatten the dough slightly before baking.

Drop each scoop (about 2 tablespoons) and then press flat slightly

Bake at 350 degrees fahrenheit for 14 minutes.


Saturday, January 2, 2016

Dutch babies made without eggs, or Puff Pancakes for the Plant Based Diet

Plant based Dutch Baby—I should have photographed them right when they came out of the oven.  This is about 10 minutes later.
Dutch Babies are a unique pancake that celebrates the egg and what it can do under the right circumstances.  Normally it puffs up to several times the size of the batter in a hot oven.
We used to make them a lot when our daughter was young and loved the taste and the show of them.  After we stopped eating things with a face or a mother I never even tried to make one but it is one of the breakfast items I have missed.  The new egg replace product, "VeganEgg" is so different that I just had to try and make Dutch Babies again—but I was skeptical that it would work.
Fortunately, it turned out surprisingly well.

Recipe:
Place 4 individual ramekins (4 inch diameter each) in oven and set temperature to 425.
Place 1 tablespoon vegan butter in each ramekin.

Wet ingredients to be placed in Vitamix or other really good blender:

2 cups non-dairy milk (I used cold coconut milk from a carton—not the canned variety)
2 ounces soft silken tofu
1 teaspoon almond extract
1 teaspoon vanilla extract

Then sprinkle in the dry ingredients and blend immediately:

1/4 cup VeganEgg powder
1/2 cup coconut flour
2 tablespoons Low Fat Bisquik
3/4 teaspoon salt

Pour 1/4 of the batter into each hot ramekin as quick as you can.  Bake for 20 minutes and then turn the heat down to 375 and continue baking for another 15 to 20 minutes.

Remove from oven. Dust with powdered sugar and a squirt of lemon juice.

Alternate Recipe without Bisquik:

Dutch Baby Pancake for One 

1/2 cup non-dairy milk
1 tablespoon soft tofu
1/4 teaspoon each—vanilla and almond extract

Blend in Magic Bullet (mini blender), then add dry ingredients all at once and blend again:

1 tablespoon VeganEgg
3 tablespoons whole wheat pastry flour
1/4 teaspoon baking powder
pinch salt.

Cook same as above.

Batter will be thick like cake batter.

After cooking for 12 minutes

20 minutes

This is as tall as it ever achieved, but taking it out of the oven too soon results in a raw and doughy center.  It will deflate a little as it continues cooking.  Too bad.

Take out of the oven at 35 minutes and dust with powdered sugar and lemon zest.

Serve with real maple syrup, or your favorite.






Sunday, December 27, 2015

French Toast without eggs

Fantastic product I just discovered!
French Toast without eggs or milk

Recipe for 1 egg from "Follow Your Heart VeganEgg" Replacer
(2 tablespoons dry product with 1/2 cup very cold water) processed in magic bullet or equal.
1/4 cup non-dairy milk such as soy or almond
1/8 teaspoon each nutmeg and cinnamon
2 tablespoons low fat bisquick mix

Combine and pour into shallow pan. Soak 6 slices of whole grain bread in "egg" mixture.
Fry in tiny bit of oil or use non-stick skillet.

Best french toast I have had in 4 years since giving up eggs and milk.
Happy Holidays!
We liked this product so much I went to order more after Christmas and it seems to be sold out everywhere!
It works great as a scrambled egg in a breakfast vegetable skillet with mushrooms and kale, etc.




Wednesday, December 16, 2015

Butternut Squash Ravioli

Sometimes I like to dig up old recipes and re-post them so they will be easier to find:

One of my favorite entrees at a local Italian restaurant was the butternut squash ravioli but it seemed to be prepared with a lot of butter and swimming in olive oil. So good and garlicky though, I knew it would be worth a try to develop a version we can sink our plant-based teeth into.

My daughter and I came up with this recipe last night for dinner and it was declared "blog-worthy" by the big cheese, our resident connoisseur of fine food. I am pleased with the way it turned out and am happy to share it with you.  I am certain I can never go back to the oily version now that we have this recipe.

For your music tonight, try listening to "Bitter Sweet Symphony" by The Verve.

Plant based Butternut Squash Ravioli without added fats


Recipe for PBNAF Butternut Squash Ravioli

Filling ingredients for ravioli:
1/2 box soft silken tofu
2 1/2 cups baked butternut squash
3 large cloves garlic, minced fine
1 teaspoon Bragg Herb Seasoning Mix
1/2 teaspoon salt
1/4 teaspoon White pepper
3 tablespoons orange juice
1/4 cup baby bok choy, remove leafy portions and mince very fine

Place first seven ingredients into food processor or strong blender to combine. Stir in the minced bok choy.
For the ravioli, we use Twin Dragon Gyoza Wrappers. One package will make enough to serve 6, but you will have some filling left over.
Place one wrapper on your work surface and put 2 teaspoons of filling in the center, wet the perimeter using your finger that has been dipped into water. Fold the wrapper in half and pinch shut. Set these aside while you make the sauce.

Ingredients for savory orange sauce:
1/3 cup orange juice
1 1/2 tablespoons cornstarch
2 cups water
2 teaspoons vegan bouillon, chicken flavour
1/2 teaspoon rosemary
White pepper to taste

Combine orange juice with cornstarch in small bowl, using wire whip to ensure no lumps remain. In small saucepan or skillet bring water to a simmer and add all the other sauce ingredients, including orange juice mixture. Bring to boil and simmer for one minute.  Turn off the heat and let it sit while you cook the ravioli.
Bring 6 quarts of water to a rolling boil, turn down heat to a simmer and add all the ravioli at once.  When they float to the top they are done. (It should just take a few minutes.  Do not let them cook at a full rolling boil as this will likely tear the delicate skins.)
Scoop them up with a wire mesh spoon and plop into a large serving dish with a little sauce at the bottom to keep them from sticking.  Continue to add sauce as you pile on the ravioli.
I used half a butternut squash for the filling, and then just diced the other half into bite-sized cubes and set them into the saucy ravioli dish.

Serve with a great big salad.  We have been enjoying the salad dressing made by Walden Farms.  Fat Free, Dairy Free--they do a good job.

Tuesday, December 15, 2015

Meatloaf for the plant-based diet, no added fat


Low Fat Meat-less Meatloaf
or "Have I died and gone to heaven? Loaf"

The first step is to turn on the oven to 375 degrees Fahrenheit.  Okay, you are on your way to bliss so hum a little tune.

Combine:

1 cup boiling water with
1 cup dry TVP granules, or beef flavored TSP and set aside while you get everything else going.

In a food processor, combine the following:

1/2 box firm silken tofu
1/2 cup walnuts (omit if the fat in them concerns you)
1/4 cup flaxseed meal whisked with 1/3 cup hot water
1 teaspoon hot sauce
1 tablespoon vegetable bouillon paste, or "not-beef" flavor
2 tablespoon fresh parsley—don't skip this
1 tablespoon fresh basil
2 cloves garlic
1 teaspoon dry oregano
1 tablespoon vegan worcestershire sauce—don't skip this
1 tablespoon Dijon mustard
1/2 teaspoon black pepper

Pour into very large bowl along with:

1/2 cup chopped celery 
1 cup chopped mushrooms
1/4 cup finely sliced or shredded carrot
1 cup of dry breadcrumbs (if you are out, put three slices of whole grain bread through the food processor and use that instead, or oatmeal or soda cracker crumbs)
3/4 cup vital wheat gluten

Roll up your sleeves and stir it all together with your hands (don't forget the TVP—I can't tell you how many times I forget that….) Knead for a couple of minutes to get the gluten forming.
Form into a loaf shape and place in one large or two medium sized bread pans (lightly spray-oiled).



Brush the top with the super-fantastic-extra-special red sauce (really, don't skip this part):

8 tablespoons ketchup
4 tablespoons brown sugar or date sugar
2 tablespoons apple cider vinegar

Bake for  75 minutes, remove from oven and let sit for 30 minutes before devouring.  If you want it done quicker, use two smaller pans. If baking as two medium loaves adjust the time down to an hour.



I like to serve it with potato slices (un-fried in the oven with herbs and pepper on a non-stick baking sheet).
And definitely serve it with more sauce on the side.
Don't forget the spinach salad.