Saturday, December 3, 2016

Plant based cookie recipe Chocolate Pinole Pizzelles with Crushed Peppermint Candycanes, PBNAF

Holiday Cookies for the plant-based foodie!  No added fat, no eggs, little sugar!
(Re-post)

Just because I am on a plant-based, no added fat diet doesn't mean I don't want to have pretty holiday cookies at Christmas.  I have been craving dark chocolate and peppermint so this is a recipe without much sugar and no fats or eggs so I can have my cookies and not feel too guilty.
If you like the pinole pizzelle recipe, you will probably like these.  Think "toasted corn" with a hint of mint and chocolate.  If you want them more chocolate and less corn, replace the masa harina flour with oat flour and add more Hershey's Dark Cocoa Powder.

Ingredients:
1/2 cup pinole corn flour, 
2 tablespoons oat flour, 
3 tablespoons Hershey's Dark Cocoa Powder
1/2 cup almond milk, plus enough additional to make into a smooth batter
2 tablespoons date sugar
1 tablespoon agave nectar

1 tablespoon chia seeds
1/2 teaspoon chocolate extract (or vanilla extract)
1/4 teaspoon baking soda
pinch salt

Combine all ingredients and drop a tablespoon of the batter onto each hot pizzelle press iron, close and bake until steaming stops, about 45 seconds.  You may have to apply a very light spray oil to the press before each batch.  Remove from press, place on wire rack to cool and decorate with melted 72% dark chocolate and crushed candy canes.




Hint:  Melt chocolate in a ziplock sandwich bag placed in a bowl of hot water.  After chocolate has melted, dry off the outside of the bag and snip the corner to add chocolate piping to the cookies.
Smile at yourself for being so darn clever.



Thursday, November 24, 2016

Stuffing! Vegan Cornbread, Wild Rice and (not) Sausage Stuffing Recipe, or Plant-based with no added fat

Previous Post but this is the perfect time of year to bring it back!

On Thanksgiving, I can forego everything but the stuffing.  We began eating a plant based diet just a few weeks before Thanksgiving the year we started this--2011-- and what a holiday to not be able to sit down and eat the traditional meal.  So it was essential for me to find a way to have a stuffing that tasted as close as possible to my recipe of cornbread stuffing with wild rice and sausage, the recipe for stuffing that became our standard after working on it for years.
The new plant based version is very similar, a combination of the stuffing I grew up with, cornbread stuffing, and the stuffing my husband likes--wild rice and sausage.  This version leaves out the diced boiled eggs, diced gizzard, heart and turkey broth and meat from the neck that I used to boil and include.
You know what?  I actually like this version better.

Cornbread Stuffing


Recipe:
1 batch cornbread from a plant-based, no added fat recipe prepared and cooled (can be made a day ahead, I always do it the night before--it's a tradition)
2 cups long grain and wild rice mix prepared by simmering in 2 cups vegetable broth and 1 tsp. dried herbs (Bragg 24 herb mix recommended)
2 cups vegan sausage substitute like textured soy, as low fat as possible (or see recipe below)
4 stalks celery, diced
1 cup soy curls, rehydrated with 3/4 cup hot not-chicken bouillon and diced into 1/2" pieces
1/3 cup walnuts (toasted) and chopped coarsely
3 cloves garlic finely diced
1 can sliced water chestnuts drained and chopped very coarsely
2 tsp. dried rubbed sage or poultry seasoning and 1 tsp. granulated garlic and dash of blach pepper
1/2 cup fresh parsley
2 cups 
broth (mushroom, vegetable or not-chicken bouillon stock)
Paprika to dust top of casserole with before baking

Cut cornbread into 1/2" cubes and set aside.
Sauté celery and garlic in nonstick skillet,
add broth and cook until garlic is tender.
Toss all ingredients in large bowl.  You may need to add more broth to make sure stuffing is moist but not saturated, then transfer to baking dish, 9x13 or similar.  Cover with foil or casserole lid and bake at 325 degrees farenheit for 60 minutes.

Sausage recipe:
1 cup TVP (textured vegetable protein, unflavored)
 
1 cup vegetable broth, hot
1/4 tsp dry powdered ginger
1/8 tsp anise, crushed fine

1/2 tsp salt
1 tsp sage
1/4 tsp cayenne pepper
1 tsp black pepper
1/4 tsp rosemary, crushed
Stir all seasonings and broth into TVP and let sit for 10 minutes.
(Stir in 1/2 cup vital wheat gluten if pressing into patties such as for breakfast.)

Stuffing is even better the second day!  Serving suggestion: sprinkle dried cranberries over the top of  each serving.
This is ideal stuffed into large mushroom caps and baked until mushrooms are tender in a covered casserole with a little vegetable broth.

Vegan Cornbread, no added fat



Vegan Cornbread for the plant-based diet
Nearly fat free cornbread recipe without dairy, eggs and oil.  Re-posting in anticipation of Thanksgiving cornbread stuffing.
9x9 square pan, 400 degrees f for 30 minutes
Combine dry ingredients and set aside:
1 cup cornmeal
1/2 cup oat flour
1/2 cup whole wheat pastry flour (do not substitute plain whole wheat flour or it will turn out flat and dense)
3 tablespoons date sugar
1 tbsp baking powder
1 tsp salt
1 tsp sage
1/2 tsp chives
1/2 tsp Hungarian paprika

1/2 tsp thyme

Combine wet ingredients:

3/4 cup rice or almond milk
1 teaspoon white vinegar

1 tablespoon VeganEgg substitute mixed with 
1/2 cup cold water (whip until frothy)
1/4 cup pumpkin, pureed (or use the traditional ingredient such as safflower oil or melted vegan butter--it just won't be as heart-healthy)

Add wet ingredients to dry all at once and stir just until combined and pour into pan.  Dust the top with more paprika.
Bake 30 minutes.  This is ideal for making corn bread stuffing.

Monday, November 21, 2016

Chocolate Orange Truffle Cookies

Chocolate Orange Truffle Cookies

When I was a child one of the Christmas cookies my Mom would make each year was something she called, "Pomander Balls", a no-bake cookie made from crushed Nilla Wafers and melted chocolate chips together with sugar and orange extract.  The recipe has since been a favorite of most of our extended family and especially of my husband and daughter.

This is my version of Pomander Balls, which I respectfully re-name "Chocolate Orange Truffle Cookies" since they aren't exactly the same.

In a food processor combine all the ingredients:
1/2 cup cocoa powder
1/2 cup superfine sugar
1/4 cup agave syrup
2 tbsp orange juice
1/4 cup Grand Marnier
1/4 tsp orange extract
1 cup ground walnuts
2 tbsp ground flaxseed meal
1 box cookies such as Nilla Wafers
1 cup vegan dark chocolate chips, melted

Blend everything together and shape into balls about the size of a walnut or about 3/4" diameter.  Roll in crumbs such as cookie crumbs or nuts.
Store for up to 4 weeks in airtight container in refrigerator.  If they seem dry, occasionally sprinkle with more Grand Marnier as they mature.
Good luck having any at Christmas unless you hide them.

Note:  The goal is to have a crumb mixture that holds together when squeezed so you may have to bump up the moisture by adding more of any or all of the wet ingredients.  Today I had to add a lot more moisture because the air is so dry. Makes about 32 cookies.  (Hard to tell since someone kept snitching as I was making.)


Monday, November 14, 2016

Chocolate Cake made with VeganEgg

Chocolate cake

350  35 min  9x9

1.5 cups cake flour 
1 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder 
1/2 tsp salt
1 cup raw sugar

Stir together, then add wet ingredients after blending in bullet:

1/2 can drained black beans
2 tbsp dry Veganegg 
3/4 cup rice milk
2 tbsp agave syrup 
Plus 1/2 cup boiling water


Dust greased pan with almond flour and bake until toothpick comes out clean.

Holiday Quiche, Plant based

Plant based Spinach Quiche

Ingredients:
1 frozen whole wheat pastry shell or pastry crust of your choice
1/2 package frozen Veggie Bacon Strips by Morning Star
2 cups fresh mushrooms, sliced
1 lb firm tofu, drained and pressed
3 tbsp VeganEgg powder
1 cup almond milk
4 tbsp nutritional yeast flakes
1 tbsp dijon mustard
1 clove garlic, diced
2 tbsp elephant garlic, diced (optional, we just happened to have it on hand this day)
2 tbsp tapioca starch powder (or cornstarch)
1 tsp Bragg Organic Sprinkle Seasoning
1 cup raw baby spinach leaves
Dash fresh ground pepper
To be sprinkled on top before placing pie in oven:
Smoked Salt
Vegan Cheese Shreds, we like the kind made from rice
nutritional yeast flakes
paprika

Bake or fry veggie bacon and crumble, set aside.
sau·té mushrooms until golden brown to sweat out extra moisture.
Combine VeganEgg powder and almond milk in magic bullet or other micro-blender with mustard, nutritional yeast, tapioca, seasoning and garlic.  Place tofu in bowl and crumble with fork, then combine with VeganEgg mixture. Add all other ingredients including bacon and spinach by folding in.  Place in pie shell, sprinkle with smoked salt, vegan cheese, nutritional yeast and paprika. Bake for 45 minutes to one hour or until knife comes out clean when inserted into center of pie.
375 degrees f.

Saturday, August 6, 2016

Low fat Stroganoff Recipe for the plant based diet

For a nice saucy stroganoff, reminiscent of times when we all ate beef, before we knew better.  Very low fat. Did you know that stroganoff is a Russian dish?  I didn't until I just looked it up. Hmm.

We like to load up a dinner plate with raw spinach leaves or steamed kale and place a serving of this stroganoff over them instead of making a salad.  Tony Bennett and k.d. Lang are the musicians of choice tonight!

Ingredients for sauce, in order of placement into large, non-stick skillet:

1 large carrot cut into thin slices, I use a mandolin for this
3 cloves fresh garlic, finely diced (about 1 1/2 tablespoons)
3.5 ounce package fresh shiitake mushrooms, quartered
1 large portobello  mushroom sliced in half and then into 1/4 inch slices
1 1/2 cup thinly sliced beef flavored seitan
24-26 ounces mushroom broth
2 teaspoons Better Than Bouillon No Beef Base
1/2 teaspoon black pepper

Cook for about 5 minutes and then add roux.

Roux:  2 tablespoons concentrated tomato paste, 1 1/2 tablespoons flour (oat or whole wheat) and 2 tablespoons flaxseed meal mixed with about 1/4 cup additional mushroom broth or enough to stir until thick and clump free.  Add to saucepan, stirring into the mixture until fully incorporated.

Cook until carrots and mushrooms are tender and sauce is thick.  Right before serving, stir in:
1/2 cup Tofutti Sour Supreme
1/4 cup fresh chopped parsley, or 1 tablespoon dried parsley flakes (fresh is better if you have it)



Serve over hot spelt noodles (one 10 oz package wide spelt noodles).  A spinach salad with Honey Mustard Vin-egret (no oil) works deliciously with this!

Hard to believe you can eat like this and still lose weight.  Life is Good.
Really, I even bought the T-shirt.
:)