the two Ls

the two Ls

Sunday, October 29, 2017

Tumeric Latte Mix

This recipe came about because of the generous acts of two friends. One friend bought a big bag of turmeric last spring, which she shared with me. The other friend gave me an envelope of Latte 1 from The Golden Number. I love making lattes in the evening using almond milk but you can try my recipe with whatever kind of milk you enjoy. 
I used teaspoons as my unit of measurement because I had only a small amount of ground ginger when I went to experiment. Use the unit that works for you! 

1 tsp ground turmeric
1/2 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp sugar
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
1/8 tsp salt
6 grinds of black pepper

Stir all ingredients together well. To make a latte, using an 8oz cup, stir together 1 tsp (or to taste) & a little bit of milk. Fill the cup to 8oz & heat in the microwave. If you don't use a microwave, heat
1 tsp & 8oz of milk in a small sauce pan. Add more sugar or honey to taste, plus a drop of vanilla if you like. I used liquid vanilla stevia.
Variation: I stirred 1/4 tsp of cocoa with the 1 tsp of mix when making my latte, plus a drop of vanilla stevia. It was good!

Tuesday, October 24, 2017

Vegan Banana Muffins

Super moist, flavorful vegan banana chocolate chip muffin!
Adapted from the Minimalist Baker blog. She made a tasty crumb topped muffin.

  • 5 Tb water and 2 Tb  flaxmeal to make flax eggs
  • 4 medium ripe bananas (don’t worry about measurements – it’s forgiving)
  • heaping 1/2 cup brown sugar, packed
  • 1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1.5 cups whole-wheat pastry flour (or unbleached all-purpose)
  • 1/2 cup rolled oats
  • 1/4-1/2 cup vegan chocolate chips

1.    Preheat oven to 375 degrees F (190 C) and lightly grease a standard size muffin tin (will make 10-11 muffins)
2.    Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
3.    Add banana and mash, leaving just a bit of texture.
4.    Add brown sugar, baking soda, salt and whisk for one minute.
5.    Stir in vanilla, melted butter and mix.
6.    Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in chocolate chips .
7.    Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full

8.    Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm.  I freeze them and take out one by one (heat or microwave)


Tuesday, October 10, 2017

Pumpkin Gingerbread Muffins

Yesterday was Thanksgiving & I loaded my plate with lots of veggies! I had oven roasted sweet potato & beets, steamed cauliflower & broccoli, mashed potatoes with mushroom gravy (from My Beef With Meat), & of course cranberry sauce. "Where was your protein?", all the meat eaters are asking. My answer - I made raw pumpkin-maple pie with baked oat crust from THE oh she glows COOKBOOK. It's packed with nut protein & pretty darned yummy too!

Then there was leftover pumpkin puree. What's a hen to do? A little research & merge a traditional pumpkin bread recipe with a vegan pumpkin muffin recipe & here it is!

1/4 cup sugar (your choice)
1/4 cup molasses
1/3 cup canola oil
1 cup pumpkin puree
2 flax eggs (2 Tbs ground flax mixed with 6 Tbs water)
1 cup all purpose flour
1/2 cup whole wheat pastry flour
1 tsp baking powder
I tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
pinch of salt
1/2 cup raisins
1/2 cup chopped walnuts

Prepare a 12 muffin pan & set aside. Preheat oven to 350F.
In a large bowl, make the flax eggs &  let rest a few minutes. Stir in the rest of the wet ingredients. Add the spices, raisins & nuts. Stir well. Add flours, baking power & baking soda. Stir gently just until all ingredients are combined. Fill muffin pan & bake at 350F for 30 minutes.

Tuesday, September 26, 2017

chocolate black bean protein bars

  •  Awesome Chocolate Black Bean Protein bars
  • 1 large can black beans (drained and rinsed very well)
  • 1/2 cup dutch or regular cocoa powder
  • 2 packs of chocolate protein powder (I used Vega chocolate performance protein -30gr protein) or 1 cup of chocolate protein powder
  • 1/2 tsp salt
  • 1/3 cup pure maple syrup

  • 1/2 cup coconut oil
  • 2 tbsp pure almond extract
  • 1 tsp baking powder
  • 4 TB soy milk  more recently I tried 1/3 cup
  • 1/2 cup (or more) vegan or bittersweet chocolate chips (Not optional; omit at your own risk.)


Homemade Chocolate Protein Bars: Preheat the oven to 350 F. Combine all ingredients, except chocolate chips, in a high-quality food processor. Blend until absolutely and completely smooth. (A blender works if you absolutely must, but the texture and taste will be much better in a food processor.)  Pour into a greased 9x12 rectangular pan. Sprinkle chocolate chips over the top and press down with your hand. Cook the homemade chocolate protein bars 20 minutes. They will still look underdone when you take them from the oven, but this is okay. Let cool. 
When I used the Vega all in one chocolate smoothie powder it was easy to cut them right away. With the Vega sport performance powder they were fudgy-er and needed to be refrigerated overnight before cutting. Store leftovers in the refrigerator. 

*Try the protein powder of your choice.

This is an adaptation of Chocolate Covered Katie's wonderful recipe. Check out her tasty blog.

Sunday, September 17, 2017

Szechuan Beans & Tofu

Szechuan Beans and Tofu


3 tbs tamari
2 tbs honey
2 tbs cider vinegar
4 tsp cornstarch
1/2 cup water

1 lb firm tofu, pressed & cut into whatever shape you fancy
1 tbs tamari
1 tsp sugar / maple syrup
1 tbs olive oil

1 tbs olive oil
1 lb fresh green / yellow string beans, in bite size pieces
6-8 cloves garlic, minced
1/2 tsp of crushed red pepper flakes
1/2 cup water
chopped chives or green onions

Since I was planning to serve this over brown rice, I started cooking the rice first. Then I made the sauce & put it aside while I prepared the beans & garlic. Next came the tofu prep. Heat a large non stick skillet, add oil then tofu. Cook for about 4 minutes on each side until golden & crispy. Then add the tamari & sugar / syrup & stir until tofu is coated. Remove from heat & set aside. In another large skillet heat olive oil & add the garlic & beans. Stir & cook for 1 minute. Then add the crushed red pepper & water, cover & cook until beans are tender crisp. Remove cover & add the sauce, stirring until it comes to a boil. Add the tofu & chives, stirring to coat. Remove from heat & serve over rice or noodles of choice.

Wednesday, September 13, 2017

Quinoa Salad with Black Beans and Mango

A yummy meal with food I had on hand. This weekend I had brewed up a big pot of lazy man's black beans and I decided to use some to make this recipe I found in Veganomicon. I recipe called for cilantro...a spice i promptly removed and simply used the spices in my garden.

Serves 4-6

1 super large mango diced small
1 red pepper diced really small
1 cup chopped scallions
1 cup fresh mix of mostly basil with mint and parsley
2 TB Japanese vinegar (she called for red wine vinegar )
2 Tb oil
dash of herbamare
2 cups cooked quinoa
2 cups of cooked black beans (or on 15 oz can)
lettuce leaves

Combine  mango, pepper, scallions, spices with vinegar and oil. Add quinoa and beans. It's best room temperature...let it sit awhile to absorb flavors.

If you don't have quinoa ready just combine 2 cups water and 1 cup rinsed quinoa. Bring to boil and reduce to simmer. I like to cook it with the lid on. Cooks in about 15 minutes. Wait till water is absorbed.

Thursday, September 7, 2017

Carrot pineapple muffins/ cupcakes

It's my husband's birthday and he requested a low sugar cake. Ha! Now that's a challenge, especially since his favorite cake is carrot cake. I browsed around the internet for ideas then scoured my cookbooks. Finally I got an inspiration from Veganmicon by Isa Chandra Moskowitz. This is an adaption that was a hit. Since I used them as "cake" we ladled some coconut cream on top as "frosting."
1/2 cup soy yogurt
1/2 cup unsweetened almond milk
1 TB ground flaxmeal
1/4 olive oil
1/2 cup brown sugar
1/2 cup crushed pineapple (all the juice is squeezed out)
1/2 cup frozen apple juice concentrate
1 large carrot -grated
1 heaping teaspoon orange zest (no white)
1/2 cup golden seedless raisins

 sift in:
1 1/3 cup whole wheat pastry flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt

Preheat oven to 350 and grease 12 cup muffin tin.
In large bowl whisk together yogurt, milk, flaxmeal. Whisk in oil and brown sugar.
Sqeeze the pineapple dry add to mix. Add carrot , apple juice concentrate, zest and raisins. Sift in all the dry ingredients.
Stir only to moisten. Scoop into muffin tins. Scoop high...these muffins don't really rise. Bake 23-27 minutes depending on the size of your tins. (mine were large rectangles so I did 27.
Cool to cool 5 minutes then transfer to a rack.