Tuesday, September 1, 2015

PB2 Peanut Butter Cookie Recipe for the plant based sweet tooth

The trick to keeping the fat level low in these cookies is to use PB2 powder and make the cookies small. The icing on top is important to intensify the flavor.
This recipe will make 18 small cookies.
Plant based peanut butter cookies

Preheat oven to 350 degrees (f).

Ingredients:

4 ounces unsweetened applesauce
5 tablespoons date sugar
3/4 cup PB2 peanut butter powder
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tbsp egg replacement powder plus 2 tbsp water, beat until frothy
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Raw sugar for rolling, plus a dash of salt

Stir all ingredients together until just combined, don't over mix.
Roll each rounded spoonful of dough in a plate of sugar (add a dash of salt to the sugar before rolling). Bake 10 minutes, cool on wire rack. Drizzle with icing.

PB2 Icing Recipe
5 teaspoons powdered sugar
5 teaspoons PB2 powder
1 1/2 teaspoons soy creamer or non-dairy milk (or more if needed for smooth consistency)

This recipe make about 16 cookies this size, flattened with fork dipped in flour.






Monday, August 17, 2015

Vegan Lemon Soufflé

I want to make this again!

Ingredients:
1 package Mori-Nu Soft Tofu
5 tablespoons lemon juice
zest of one lemon, two if you want more lemon flavor
5 tablespoons sugar, or your preferred sweetener
2 tablespoon almond milk
1 tablespoon egg replacer powder
3 tablespoons cornstarch


2 tall soufflé ramekins, 10 ounces each prepared by spraying with a light coating of cooking spray oil, then dust with fine confectioners sugar.  Place in pyrex 9x13 pan.  Pour boiling water between ramekins to a depth of 3/4" or about halfway up the sides of the ramekins.

Lemon Souffle,  after 6 minutes of baking
Vegan Lemon Souffle,  after 40 minutes at 350 fahrenheit 


Blend ingredients in a strong blender such as a Vita-mix.  Pour into prepared ramekins, bake for 45 minutes in the water bath.  Take a picture.  Devour with a friend.

Vegan Lemon Soufflé , an earlier attempt that looked great but was too wet inside (I bumped up the cornstarch and decreased the almond milk)

Note:  If I had tall 6 ounce ramekins, that would be my preference but baking this recipe in typical 6 ounce ramekins results in soufflés that do not puff up, see top of last photo.

Friday, July 31, 2015

Rebecca's Bugs Bunny Dinner Salad

Bugs Bunny Salad
Best Served with Warm Hearty Bread

Grilled Garnish
First
Grilled Pineapple
Grilled Carrots
Grill over high heat. Reserve, warm, separately.
Cold Garnish
Meanwhile…
Caramelized Limes
Avocados
Juice limes over avocado slices, and salt generously.
Hot Element
Meanwhile…
Black Beans
Pecans
Garlic
Taco Seasoning
Sweat minced garlic until translucent, adding black beans and taco seasoning and stirring until fragrant. Chop pecans roughly and add. Sautee until pecans are toasted and beans just start to fall apart. Reserve over low heat.
Cold Element
Meanwhile…
Carrot Greens
Cilantro
Fresh Mango, diced
Mince the herbs finely and coat fresh mango. 
Body
Meanwhile…
Bitter greens
Spinach
Lettuce
Chop into bite-size pieces and toss together with salt and pepper. If serving guests with differing tolerances for bitterness, keep bitter greens separate.
Dressing
Last
Orange-Ginger Vinaigrette
At last minute, put all elements except for the carrot in a bowl, tossing until well mixed and evenly coated. Top with salt and pepper, and garnish with whole carrot. Rub the carrot with dressing for shine, if desired.

Rebecca made us such a good salad the other night we asked her to write down everything so we could keep the recipe! It was Bugs Bunny's birthday and how perfect to have a carrot on top.

Thursday, July 2, 2015

Plant based Red, White and Blue Fourth of July Cake without eggs, oil or butter

Fourth of July Menu from early in our plant-based life:

We are going to have hummus and raw veggies, and BBQ Soy Curls in a spinach wrap with coleslaw, baked beans, pasta salad, spinach salad with dried cranberries and for dessert—red, white and blue cake (if you aren't allergic to watermelon that would be a superior healthy dessert option).

Alternate menu: Portabello mushroom "burger patties", Quinoa Salad, Corn on the Cob, Asparagus.

Cake made from a mix without eggs and oil.


Red, white and blue cake (a dessert for the holiday--not something you should eat a lot of)
Ingredients:
2 lbs fresh blueberries
1 lb fresh raspberries
1 package white cake mix, dry (this could be replaced with flour, baking powder, sugar and dried non-dairy milk—I will have to work on that—but in the meantime…http://www.food.com/recipe/homemade-yellow-cake-mix-subtitute-18-25oz-betty-crocker-box-472383)
1/2 cup applesauce
1 cup water
1/8 cup egg replacer powder
1/3 cup rice milk, or your favorite non-dairy milk
Steps:

  1. Coat a 9"x13" pyrex baking dish lightly with crisco olive oil spray.
  2. Pour all but 1/2 cup of the fresh blueberries into the bottom of the baking dish.
  3. Combine all the other ingredients except for the raspberries, using a mixer set on medium speed.  Scrape sides of bowl halfway through mixing.
  4. Pour batter over blueberries and bake at 350 degrees f until toothpick comes out clean, about 32 minutes.  
  5. Let cool on wire rack.
  6. Make a white frosting using 3 Tbsp. Tofutti sour cream, 1 Tbsp. rice milk, 1/4 teaspoon vanilla, 2 to 3 cups powdered sugar and a pinch of salt.  Adjust sugar and/or milk until you have a nice consistency.  (Goal: to look like traditional frosting but without all the fat of butter or shortening.)
  7. Frost the cake, using a thin layer, just enough to act as "glue" to keep the berries from rolling around.  Place the raspberries in stripes and the blueberries in the corner—just like our beloved American Flag.
  8. Take a bow as you serve it at the family 4th of July barbecue.

Wednesday, June 10, 2015

What to do with all that Steak Seasoning now that you are on a plant based diet

Garbanzo beans heated through with some steak seasoning
Other seasonings that work well to turn a can of garbanzo beans into a healthier snack than chips are to add freeze dried lemon grass, oregano, garlic powder, red pepper flakes and black pepper.

Other snacks if you are like me and like to munch, munch, munch:  popcorn that has been microwaved in a popper by Miracle Ware (Progressive International).  Fantastic!!!!  No oil and no carcinogenic fumes from a bag.


Friday, May 8, 2015

Plant based Waldorf Salad


Plant based Waldorf Salad
Re-post for summer:

I have always like collecting recipes and one time I found myself alone with my mother-in-law's cookbooks. In a book that came with her Sharp microwave oven I found a fantastic recipe for a Chicken Waldorf Salad made with bacon and mayonnaise and a pound of chicken meat with enough garlic powder to send the whole flavor sensation over the top.  It was soooo good.
I have kept that recipe in my own collection for the past 25 years although of course I never made it often and now I don't make it at all.  Yesterday was another hot, and I mean really hot day so I was in the mood for a cold dinner.  Here is a lightened version of that Chicken Waldorf Salad Recipe for my future self and anyone else who would like to try it.

Recipe for Not-Chicken Waldorf Salad

Ingredients:

  • 1 cup Butler Soy Curls (rehydrated in not-chicken broth) and diced to 1/2" or vegan chicken type meat product by Quorn
  • 1 cup grapes, cut in half
  • 6 large kale leaves, rinsed and sliced into thin ribbons and chopped to 1"
  • 1 crisp fresh apples diced 1/2"
  • 1 cup chopped celery 
  • 1/4 cup chopped walnuts (original recipe called for 3/4 cup--yikes!)

Place everything into large bowl and toss with dressing.  Chill for an hour before serving.

Salad dressing:
  • 1/8 cup Miracle Mayo or your favorite non-fat vegan mayo or cashews processed in magic bullet (mini food processor)
  • 6 oz. vegan yogurt
  • 1 tablespoon lemon juice
  • 1 tsp apple cider vinegar
  • Two cloves fresh minced garlic
  • 1/2 teaspoon agave nectar
  • dash black pepper

Alternative ingredients:  butter lettuce instead of steamed kale, cold peas, dried cranberries, forego the soy curls, add chia seeds.  Top salad with flaxseed meal.





Wednesday, April 29, 2015

Soft Ginger Cookies, no eggs or added fat

Let's make it again! Sometimes I like to revive recipes by bringing them back up to the top in case you missed it the first time around.

This is a non-egg version of a Fat Free Ginger Snap recipe by David Lebovitz.   These make delicious soft ginger cookies.
Plant based soft ginger cookies

1 cup, packed brown sugar
1 individual size container unsweetened applesauce
1/3 cup mild molasses
2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 Tablespoons egg replacer powder mixed with 1/4 cup water
1/2 cup finely-chopped candied ginger

Additional sugar (about 1/4 cup date sugar) mixed with a big pinch of cinnamon and coriander for rolling the cookies or pressing with a coated flat bottom cup or glass.
1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.
2. Meanwhile sift together the flour, baking soda, spices, and salt.  Also, chill a large cookie scoop and flat bottomed glass or mug by placing in the freezer.
3. After five minutes, stop the mixer, scrape down the sides, and add the egg substitute. Beat another minute.
4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
5. Stir in the chopped candied ginger. 
6. To bake the cookies, preheat the oven to 350F (180C).
7. Line two baking sheets with parchment paper or silicone baking mats.
8. Pour some spiced granulated sugar in a shallow baking dish. Scoop the cookies into balls (about the size of an unshelled walnut) and plunk them down into the sugar, and dip a flat bottomed glass/mug in the sugar and press or tap down the cookies.  Bake for 9 minutes.  Cool on wire rack.  Makes about 44 cookies.


Ginger cookies hot from the oven.

This makes such a sticky dough that I wash the cookie scoop and glass/mug in between each sheet of cookies and refreeze while each batch bakes.

Sunday, March 15, 2015

Quiche pi for pi day


Inspired by the recipe book, "Betty Goes Vegan 500 Classic Recipes for the Modern Family" by Annie and Dan Shannon.

For pi day of the century, we are having quiche for breakfast and pizza pie for dinner.
The quiche recipe found in this book is the base for what we made this morning. We omitted the onions and olive oil and I didn't have the smoked vegan cheese called for.  I also added 2 cups of browned mushroom slices in the bottom of the pie shell along with a layer of fresh baby spinach leaves.  I substituted celery for the onions and bumped up the nutritional yeast and added mustard  and India salt to the filling.

Ingredients:
1 whole wheat pie shell
2 cups mushrooms browned without oil in hot, non-stick skillet
1 cup fresh baby spinach leaves
2 cloves garlic
1 cup finely diced celery
Layer above in pie shell

Topping, set aside for after placing filling over above ingredients:
1 5 ounce package temper bacon, browned in skillet and crumbled
2 tablespoons vegan cheese shreds
smoked paprika and chives to be sprinkled over after baking

For filling to be placed in food processor:
1 16 oz package firm silken tofu
1 tablespoon soy creamer
3 tablespoons nutritional yeast
1 tablespoon whole wheat flour
dash onion powder
2 teaspoons fresh thyme leaves
2 teaspoons Grey Poupon Brown Mustard
2 tablespoons fresh parsley, 1 T. of which for folding into filling at end
1/4 teaspoon cumin—rounded, don't be skimpy
1/2 teaspoon miso paste
1/4 teaspoon India salt for eggy-sulfur flavor
1/4 teaspoon turmeric—don't go crazy
1/2 teaspoon soy sauce
1/4 teaspoon smoked paprika

Bake for 40 minutes at 400 degrees f.
Let sit for 10 minutes after coming out of the oven.
Happy pi day.