the two Ls

the two Ls

Friday, August 18, 2017

Banana chocolate chip muffins

These delicious muffins get their appetizing brown hue from the coconut sugar. If you use white sugar they will be light in color..... We liked the yummy warm nutritious coconut sugar.

Set oven to 375 and lightly grease muffin tins.

Dry ingredients:
1 3/4 whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Mix all ingredients in large bowl.

Wet ingredients:
2 ripe bananas
1/8 cup almond milk
1 tsp vanilla
1/2 block silken tofu (the kind in the cardboard carton)
2/3 cup coconut sugar
1/4 melted coconut oil

1/2 cup chocolate chips. (Enjoy Life is our favorite brand) save to add in last.


I used a small electric mixer to blend all wet ingredients well. Then fold wet ingredients into dry. Add chocolate chips.



Monday, August 14, 2017

Mushroom Thyme pizza (sorry we used real cheese on this one)

Dough
1 2/3 cups flour
1/2 teaspoon salt
1 teaspoon Olive oil
2/3 cup warm water
Package of yeast (2 1/4 teaspoons)
1 teaspoon sugar

Dissolve sugar and yeast into warm water. Let it sit till bubbly.
In food processor place floor salt and oil. Pulse for a few seconds. Stir yeast mixture. With machine running pour the yeast mixture into the flour mixture. Once it forms a ball allow machine to run for 30 seconds. Remove dough and place in oiled bowl. Turn once so dough has light coating of oil. Cover with towel and let raise in warm place till double, approximately an hour.
Then punch down (don't knead a second time) and with your hands work the dough to become pizza shape.

Topping
12 ounces or so of thinly sliced mushrooms (we used a mix of Shitake and Cremini)
many sprigs of fresh thyme...I estimate we used 3-4 TB finely chopped leaves (no sticks)
1-3 TB olive oil

6-7 ounces Taleggio cheese (or Brie if you can't find Taleggio) This is the one time vegan cheese just doesn't cut it. When we can find a suitable replacement we will adjust the recipe. This is perfection

Pre-heat oven to 550
Make dough.  Shape your dough into  one or more pizzas- let sit while you make the topping.
Mince herbs.

You will have to cook your mushrooms in batches, probably three batches. Heat your largest saucepan, get it really hot. We didn't use oil, only a tablespoon of water. Now over medium high heat cook mushrooms will shriveled and all the water has evaporated. It's best if you don't overcrowd your frying pan. You want to brown the mushrooms not steam them. Stir them and add a pinch of salt and 1/3 of the herbs.
Repeat till you have cooked all mushrooms. Be sure all the liquid is cooked off before beginning the next batch.

Make a nice thick layer of mushrooms on the dough. Take off cheese rind and pinch balls of cheese onto the mushrooms.

Cook for about 10 minutes. Enjoy.








Sunday, August 13, 2017

Sweet potato burgers with caramelized onions

It was the night before we needed to leave the cottage and we needed to empty the fridge.  We looked at what we had and this is what we came up with...it's yummy!

Caramelized onions
1 large red onion
1 generous tablespoon Olive oil
Sprinkle of sugar
1 tablespoon balsamic vinegar

Cut onion in half and slice thinly. Heat oil in frying pan medium high then turn down too medium low. Start frying onion. Sprinkle with sugar. Cook more. Then splash on vinegar keep cooking. Make them nice and soft. Scoop out and place aside.
In same frying pan we will cook the burgers.

Burgers
1 cup black beans (rinsed, of course)
1/2 cup quinoa
1 cooked sweet potato (naked, no skin )
3 tablespoons nutritional yeast
Splash balsamic vinegar
Herbamare to taste
Fresh spice-we used basil

Mash beans with fork. Add other ingredients and then form burgers.
Cook in frying pan on medium.
When serving, pile the onions onto of burgers. Enjoy!



Wednesday, August 9, 2017

Blueberry pie

The two Ls are on cooking holiday again. Prince Edward Island, home of yummy wild blueberries...so what do we make first? Blueberry pie! This is a KEEPER!


Filling:
5 cups wild blueberries
1 cup sugar
3 Tb tapioca 
Zest of one lemon, be sure not too add white pulp

Crust:
2 cups flour
1/2 tap salt 
2/3 cup coconut oil
3-6 TBs ice cold water

Mix in large bowl all ingredients for filing. Set aside.
For crust add all dry ingredients. With pastry cutter or two forks cut in coconut oil till you have little pearls.  Add water till you have a pastry dough. Roll out on floured surface. (We used a frozen can since we had no roller.) 
Recipe makes two full crusts.  (We were fancy with lattice because we wanted to use the extra for little pies for immediate consumption.

Monday, July 31, 2017

tofu: baked soft and yummy

This recipe comes from the famous San Francisco vegan eatery- the Millennium Restaurant. This tofu is so yummy even one year old Lukas loves it. (future vegan!)

1 pound firm tofu
1/4 cup tamari
1 tsp maple syrup - I put in two for Lukas' batch
1/2 tsp sesame oil

Squeeze all water from tofu- I use my handy Tofu X-press. Cut tofu in half length-wise and then into slices. I like mine 1/2 inch thick.

Combine liquid ingredients and place in shallow baking pan (I used a super large ceramic pie plate.) Place tofu in marinade.
Let sit for an hour or so. I flipped the tofu so both sides were covered.

Preheat oven to 350
Bake in oven for about 20 minutes. Easy.

Sorry no photo.

No photo! No worries! I made this recipe for dinner tonight & here's the pic of our leftovers. My granddaughter, Brynn, likes Caramelized Tofu best but I think this should be renamed Soft Baked Tofu Deliciousness.  (Leah here btw)



Coconut cream pie, yum

When I was visiting Sanibel Island I found a coconut. I always dream of coconut cream pie, why not make it with my own coconut? I pedaled my bike too three post office and paid to ship it. All I had to do was pay and they slapped a label on it. The coconut! No wrapping. The coconut stayed on my coffee table for weeks. Finally it was time. Jennie and I were determined to make the pie.
We started by making the crust, then it was time to get that cocoon. 
After 30 minutes with a sledge hammer, screw driver and scissors we gave up. We bought some unsweetened coconut. Her is the recipe which began with the wonderful recipe from the Minimalist Baker. Small adaptations and the addition of chocolate makes it a 10.

Crust:
1 cup oats
1 cup raw almonds
2 Tbs coconut sugar
5TB melted coconut oil
1/4 cup unsweetened coconut  and more to sprinkle on top of crust

1/4- 1/3 cup vegan chocolate chips (optional, we just LOVE chocolate on everything)

Filling:
3 Tbs cornstarch
1/3 cup coconut sugar
1 can (1 2/3 cup)  lite or regular coconut milk
1 tsp vanilla
1/2 cup toasted coconut to add (optional) We like it coconutty


Coconut whip:
2 cans full fat coconut milk refrigerated for 6 hours or more
1/2 tsp vanilla
3-7 Tbs confectioners sugar-depending on your desired sweetness- taste it and see

Make crust:
Heat oven to 350.  Grease 9inch pie plate Pulse together all dry crust ingredients (except coconut) in food processor/or vitamix.  Add melted coconut oil. Fold together while adding  coconut to form a crust that is a bit batter and a bit dough.
Pile dough into pie plate then press down. Sprinkle toasted coconut on top.
Bake for 17-20 minutes till golden brown and delicious smelling.
Take out of over sprinkle chocolate chips and set in fridge to cool.

Pudding:
Before beginning place metal or glass bowl in freezer. this is for next step.

Next, prepare pudding in a saucepan. Add cornstarch, coconut sugar, and whisk in coconut milk. Whisk vigorously to avoid clumping.
Place over medium heat and cook till bubbly..continue whisking. Reduce heat to low and cook for 4-6 minutes. use a rubber spatula to  scrape sides constantly. It will appear jiggly when done.
Remove from heat and whisk in vanilla and coconut flakes. Place plastic wrap over the top to keep skin from forming. Place in fridge 2-3 hours...till cooled and set.

Coconut Whip:
Gentle scoop out coconut cream from cold cans full fat coconut milk. Leave behind the "water".. (You can cook with this or place in smoothies.)
Place cream in chilled bowl. Whip with hand held mixer for a minute then add the amount of powdered sugar you want. I have also used maple syrup- yummy but different texture. Set in fridge.
Once pudding is completely chilled put half of the whipped cream in  the pudding . Blend till just mixed.
Place pudding/cream mixture into chilled crust. Top with rest of whipped coconut cream. Set in fridge for at least 4 hours.
I made mine super early and it stayed in the fridge for 3 days! It was still yummy. You can place toasted coconut on top.
The Sunday night crowd gave it a 9, and a 10 for the chocolate version.
Lukas, the 1 year old, licked every bit off his tray and plate.



Saturday, June 24, 2017

Blueberry Lime Ice

Another one from the Golden Door.
Get out the Vitamix or food processor quick! You will want this delicious treat right away. Unfortunately you have to wait until it sets up in the freezer before to can whip it into shape.

3 pints of fresh or frozen blueberries
1/2 cup fresh orange juice (2 oranges)
3 TB thawed frozen apple juice concentrate
3 TB fresh lime juice (2 limes)
6-12 orange slices for serving (optional)
6 springs of mint of serving (optional)

In a shallow glass pan combine berries and juices. Stir well and cover. Place in freezer for 3-6 hours. (I used frozen blueberries so it only took 1 1/2)
When the mixture is frozen, remove and let stand for 10 minutes. With metal spoon, break up the frozen fruit into smaller pieces. Transfer the mixture to food processor or Vitamix. Process till smooth and creamy. 5-8 minutes.
Serve immediately or freeze for up to an hour and process again.
To serve, place a scoop or two in a martini glasses and garnish with blueberries, orange slices, and mint.
My husband gave it a 10. (on a scale of 1-10) That is a very rare thing!

PS i think it would taste awesome with some whipped coconut cream by its side.