roasted pear, cranberry sauce, no SUGAR!

Believe or not, my husband still likes meat. To appease this monster I will sometimes make a Gardein Roast. Today it was the holiday roast.

Along side this roast I  made the roasted pear cranberry sauce. I found the recipe in Chef AJ's most recent book.In the recipe she uses no sugar in the sauce- a minor miracle.  I share the recipe here. Paul loves it. I can eat it straight from the bowl and  like to put it on oatmeal!

2 cans pear quarters.   (it says halves but I couldn't find them....instead I used the pear quarters. The only thing that is important is that there is no sweetening added.)
2 large navel oranges plus their zest (I used Cara cara)
12 ounces fresh cranberries

In an oven heat to 400 roast the pears. I placed them on parchment paper and roasted till golden brown on the bottoms. 35-45 minutes
Wash and zest the two oranges.
Peel and section the oranges.
Add zest, orange pieces, pears and cranberries to food processor. Leave t chunky not liquified.

peanut butter pad thai

The base:
1 pack firm or extra firm tofu, pressed in tofu x-press
8 ounces rice noodles (I used brown rice noodles)
4 cloves garlic, minced
1 large bundle of green onions
2 or 3 carrots, use carrot peeler to make the curls of carrot
2 cups broccoli florets (very lightly steamed)

Sauce:
2 -3 Tb salted peanut butter
3 TB Tamarind paste (got it on Amazon)
4 1/2 TB Tamari
3-4 TB maple syrup
1 1/2 tsp. Thai chili garlic sauce

unsalted peanuts and squeezed lime juice for garnish

Preheat oven to 400. Cut squeezed tofu into small cubes. Cook in oven till firm. 28-30 minutes
Make sauce- In small skillet add peanut butter, tamarind, Tamari, maple syrup and chili garlic sauce. Only use 1 tsp of chili at this time and 3 TB Tamari. Heat oven medium heat till bubbling. Simmer 5 minutes Adjust taste.

When tofu is done cook rice noodles.

Heat a large skillet over medium heat. Once hot add baked tofu, 1 TB of your new sauce, 1 TB Tamari, and 1/2 tsp chili sauce. Stir frequently and brown the cubes. Remove from pan and set aside.
To the same skillet add garlic and green onion( reserve a small amount for garnish) and 1/2 Tb Tamari. Saute 2-3 minutes. Add cooked noodles and remaining pad Thai sauce. Toss with tongs and heat. Add tofu in last moments( to warm up.)

Remove from heat and add carrots and warm broccoli.
garnish and serve.

With small adjustments, this recipe was taken from the Minimalist Bakers Everyday Cooking cookbook. Love it!

Photos later. It was delicious and very gone.

sweet potato breakfast brownies

sweet potato brownies

Ingredients

• 3/4 cup sweet potato puree (you will need to cook and mash the sweet potatoes ahead of time, I make a lot and store in the fridge)
• 1 cup peanut or almond butter
• 1 tsp pure vanilla extract
• 1/4 cup + 2 tbsp whole wheat pastry flour (or your preference)
• 1/2 cup mini chocolate chips + more for the top, optional
• 2/3 cup granulated sugar of choice or xylitol
• 1/4 cup + 2 tbsp cocoa powder
• 1 1/2 tsp baking soda
• 1/8 tsp salt

Instructions

Preheat oven to 325 F. Line an 8-inch pan with parchment paper or grease well. Gently heat your nut butter until easily stir-able. I used fresh peanut butter so I could skip this.  Whisk peanut butter together with the sweet potato and vanilla extract in a large bowl. In a separate bowl, stir together all remaining ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), and smooth into the prepared pan, scooping out all traces of batter and using a second sheet of parchment to really smooth it down evenly. Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. Really really yummy.
From Chocolate Covered Katie's blog. Thanks Katie! 

Leah's Chewy Ginger Cookies

 Ingredients:

1/2 cup xylitol 
1/2 cup coconut sugar
1/4 cup black strap molasses
Scant 3/4 cup canola oil 
2/3 cup chick pea flour
1&2/3 cups oat flour
1/4 cup whole wheat flour
1/4 tsp ground ginger
1/4 tsp cinnamon 
1/4 tsp cloves
1 tsp grated fresh ginger
1 flax egg (1 tbs ground flax meal & 3 tbs water)
1&1/2 tsp baking soda 

Method 
Heat oven to 350. Prepare cookie pans. Make flax egg. 
I’m a medium large bowl, stir together xylitol, coconut sugar & molasses. Add oil & flax egg, stirring until complete combined. Grate in fresh ginger. Add flours, without stirring. Add spices & baking soda & stir in all the dry ingredients until combined. Roll in balls & place on cookie sheets. Space balls apart as cookies will flatten as they bake. Bake at 350 for 10-12 minutes.

chai pet muffins

I LOVE the chia muffin at Le Pain Quotidien! Problem is, they are not vegan, plus it's obvious they are not the most healthy breakfast choice. So in comes our friend experimentation. This version is the most true to the taste although it is much less sweet. If you want it sweeter and more moist, add more dates and banana.
I will probably adapt once again soon.

Heat oven to 350.

10-12 large dates
1/2-1 very ripe banana

1/2 cup oil
1/4 cup agave
3TB flaxmeal
5 TB water
1/2 cup soy or almond milk
1 cup chia seeds (extra chia seeds for the top)
2 cups whole wheat pastry flour
2 TB cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 container soy yogurt (the 5 oz size)
1 tsp vanilla


In a bowl:
10 large dates (maybe 12-13 for super sweet)
add 1 cup boiling water and let sit.

In a separate bowl:
3 TB flaxmeal with 5 TB water- let sit

Next move dates to food processor and give it a whirl till nice and smooth.
Add 1/2 banana, 1/2 cup oil, 1/4 cup agave
Whirl again. Place in large bowl and add 1/2  cup soy milk and 1 cup chia seeds.
Mix. Add flax mix.

In another bowl mix dry ingredients.
Now gradually add dry to wet will adding the yogurt and vanilla
Mine is always so thick I can scoop it out with my hands. I made mini muffins so cooking time was quick 10- 15 minutes

thai coconut curry

Thai Coconut Curry

Saute
1 onion chopped
1 inch ginger minced
4 garlic cloves minced
 Add 2 chopped peeled sweet potato

add 1 3/4 cans lite coconut milk with 1 1/2 TB yellow curry paste (today I only had one can so I added veg broth.
Heat for about 1/2 hour

Now this list can vary:
1 sliced red pepper
1 chopped head of broccoli - once I used cauliflower instead
3 sliced carrots
handful snow peas, fresh basil- thai if you have it
later add some pan fried tofu..or whatever version you have.


Serve with coconut quinoa

We really like this and I keep playing with it!

Two Bite Breakfast Blondies

Two Bite Blondies

Makes 24

• 1 1/2 cups cooked white beans or chickpeas (1 can)
• 1/2 banana
• 1/3 cup pure maple syrup OR 1/2 cup sugar
• 1/3 cup rolled oats
• 1/4 cup peanut butter
• 3/4 tsp baking powder
• 1/4 tsp salt
• 1/8 tsp baking soda
• 2 tsp pure vanilla extract
• 1/2 cup chocolate chips

Preheat oven to 350 F. Grease or line mini muffin tins. Drain and rinse the beans extremely well. Blend all ingredients except chocolate chips in a food processor until smooth. Stir in chips, smooth into muffin tins, and bake on the center rack 12 minutes. If you used liners, wait a day and they will peel off easily. i frozen them for later use and weeks later they were still yummy!

This is a recipe I found on Chocolate Covered Katie and adjusted it slightly. 

delicious and nutritious

shortcake for berry shortcake

Shortcake

• 1 3/4 cup whole wheat pastry flour
• 1/4 cup coconut sugar (or what you have)
• 1/2 tbsp baking powder
• 1/2 tsp salt
• 1/4 cup coconut oil
• 3/4 cup + 1 tbsp vanilla soy milk
• 1/2 tsp pure vanilla extract

Instructions

1. Measure out coconut oil and chill in freezer.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. Mix flour, sugar, powder, salt. With forks or pastry cutter slice in the solid coconut oil.
4. Add milk and vanilla. 
5. Use a fork to stir the ingredients. Do NOT over-mix. Once the dough begins to form, transfer the dough to a well floured surface. Roll the dough out to a thickness of 1 1/2”. Use a glass or round cookie-cutter to cut out 2" rounds. Re-form and roll out the dough as necessary.
6. Transfer rounds to a baking sheet lined with parchment paper and bake for 10-15 minutes, or until cakes are golden brown.

Rock the Red Stanley Cup Pie

Rock The Red Stanley Cup Pie

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

crusts-cooked, before chocolate chips

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
a few strawberries pureed

strawberries for decoration

pie 1

pie two with an eager cut

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. With the remaining whipped cream add pureed strawberries. Top the pie with whip. Set in fridge for at least 4 hours.

chewy tofu, as good as a birthday present

I keep working with this recipe so I never know which version I have blogged and which I have not. So, I give you my most recent yummerific tofu.

1 pack firm or extra firm tofu- drained...use your tofu X-press
about 1/4 cup Tamari
about a 1/4 cup water
2- Tb of coconut sugar (lower glycemic sugar and yummy)
a little finely mashed grated garlic and ginger (to taste)

Cut tofu. I do it once down the middle so that you have two flat tofu pancakes. Then cut it into little 3/4 inch cubes.
Heat frying pan with a tiny bit of oil. Brown the tofu cubes.
When browned add Tamari, water and sugar.  Cook let the tofu absorb. Then add garlic and ginger. When cooking for children I leave those items out. For me...the more the merrier!

Photos later.

yummy chickpea salad

I could eat this stuff day and night. In fact this weekend that's exactly what I did! For breakfast I had it on a slice of toast with thin slices of avocado on top, for lunch it was a chickpea sandwich on whole wheat and lastly, for dinner it was a chickpea salad with all kinds of yummy veggies.  Nevertheless, here is the recipe.

1 can (15 oz) chickpeas drained and washed
2 stalks of celery chopped finely
2 carrots grated
1/4 cup or more chopped bread and butter pickle slices
2- 3 TB vegan mayo,
2-3 TB pickle juice (use to taste)
a little finely minced garlic
a little herbamare (or salt)

Mash the chickpeas till they are smashed and a little flaky.
Add celery, carrots, mayo, and pickle juice.
Add pickles, garlic and herbamare.

Devour in one of the ways described above or make up your own. It's so good that I could eat it right from the container standing in front of an open refrigerator door.
This recipe was inspired by a recipe I saw in my OH She Glows cookbook (which is the best!) I even like it better when it sits in the fridge for a day and the favors meld together

double chocolate vegan brownies

photo later

I have been reading more Gena Hamshaw. I have always enjoyed her blog so when I saw her cookbook  (Food 52) at the library I immediately checked it out and ran home. These brownies are really good and more cake-like than my protein brownies. More dessert-ish. Yummy.

2TB warm water
1 TB flax meal
1 1/2 cups whole wheat pastry flour
1 1/2 cups Monkfruit sweetener  (Gena used sugar but I wanted to see if I could eliminate the sugar. Monkfruit erythritol sweetener is a 1:1 replacement ratio)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon salt
1 TB instant c espresso powder
1 1/4 cups non dairy milk
1/2 cup oil (your fave. I used olive oil.)
2 teaspoons vanilla extract
1/2 vegan chocolate chips
handful of pecans

1.Preheat oven to 350. Oil an 8x8 pan. Next time I will try a 9x12 for flat brownies)

2.In small bowl mix water and flax meal.

3, In large bowl mix flour, sweetener, cocoa powder, baking powder, salt and espresso powder

4. Whisk together liquid ingredients with flax meal. Add to dry ingredients.

5.Pour batter in prepared pan.

6. Place chocolate chips and pecans on top. Press into brownies.

7. Cool for about a half hour and cut into squares. 

7.Bake 45-55 minutes or until toothpick comes out clean.

Side note .. check out Dr Greger's post about erythritol as a powerful antioxidant.

Roasted broccoli with avocado pesto

What an amazing cooking day this has been!!!!! Out of all the recipes this is my fave I could eat it all day long. Broccoli!!! I love you wild thing! it all began at the book sale today. it was 10. bag day..whoopie! Straight to the cookbook, art and fiction sections. I found Brandon Brazier's book Thrive foods. how have I missed this book in my life? Wow! I have many recipes marked to try. My hubby gave this a 10! (and he's not even fully vegan yet) Get the book ...now!

Broccoli
3 pounds broccoli, florets and some stem. I didn't measure and its OK.
2 TB melted coconut oil (normally I try to omit the oil, but don't do it...it's a main player)
salt and pepper

Sauce
1 medium avocado
5 or so garlic cloves (the more the merrier!)
3 cups packed fresh parsley (mega vitamin C and K and don't forget iron)
1/4 cup freshly squeezed lemon juice
2 heaping teaspoons dulse
you can use salt and pepper- I didn't


1.Preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper
2. Toss the broccoli with the melted coconut oil and sprinkle with sea salt and pepper. Spread on the baking sheet. Roast for 15 minutes  turning halfway through.
3.While broccoli is cooking make the sauce. Mash avocado and drop into a food processor. Give it a whirl. Then add everything else. Whip it together. It should be a smooth paste.
4. In a large bowl toss the avocado sauce into the hot broccoli. then arrange on serving plate and garnish with parsley.
5. Devour

Made this another time and put it on Engine 2 vegan raviolis. Yum.

creamy carrot ginger bisque

This yummy soup is from Food 52  Vegan, recipes by the wonderful Gena Hamshaw.I have followed her blog for a long time and am enjoying the book as well.

Ingredients:
broth or water
3/4 cup diced onion
1/2 cup diced celery
1- 1/2 to 2 " piece of ginger, chopped finely
4 cups veg broth
1 - 1/4  pounds carrots, chopped- I didn't skin them, but it might have tasted even better if I did.
 1 medium red potato  skinned and chopped
1- 1/2 TB curry powder (I make my own)
1/3 cup savory cashew cream (Make more and you can use it on top of the soup for serving beauty.)
coconut bacon pieces  (I added these and they are marvelous!)

1.Heat a little bit of broth toe saute the onion, celery and ginger. Saute till the onion is clear and translucent. About 8 minutes.
2.Stir in broth, carrots, potato, and curry powder. Bring to a boil. Decrease heat and maintain a simmer. Cook till carrots are tender. About 25 minutes.
3. Transfer  half of the soup to the vitamix. Blend till creamy. Do the same for the other half. Stir in 1/3 cup cashew cream.
4. Top each bowl with a swirl of cashew cream and a handful of coconut bacon.

Savory cashew cream:
2 cups of cashews- soaked for at least 3 hours
1 to 2 TB  fresh lemon juice
1 cup cold water

Put cashews in food processor or high speed blender. Blend a little. Add lemon juice. Then add water till desired consistency.
It can store in the fridge for about a week. You can do so many things with it. Check it out.

mocha cheesecake- no bake!!!!!

I found this in the No Meat Athlete cookbook. I took out the crust.
One note- The coconut milk should be the canned variety. I like the whole food brand as I have had bad luck with some brands that won't separate. Refrigerate this overnight so that the fat and liquid separate. It should have a solid half and a liquid half. remember to soak cashews when you put the coconut milk in the fridge.

Ingredients:

one 13.5 full fat coconut milk can.
1 TB agar powder
1 TB plus  1 teaspoon instant coffee crystals
1/4 cup maple syrup
1/4 cup water
1/2 teaspoon vanilla extract
1 cup raw cashews. Soak them over night in water.
2 TB unsweetened cocoa powder

Separate the coconut liquid and solids. Put the liquid in a saucepan and the solids in a high speed blender.
In the sauce pan add the agar, coffee, maple syrup, water and vanilla. Whisk to combine. Then over medium heat allow the mixture to come to a simmer. Bubbles should form. Cook about 3 minutes. Agar should be dissolved.

In blender blend coconut milk solids and cashews. Keep scraping from the sides so they blend completely. With the blender on low add the ingredients from the sauce pan little by little.  Combine till smooth and delicious.

Set in the fridge for at least 3o minutes. Decorate as desired. I used fresh raspberries and slivered, blanched almonds.
Next time I will make a crust (maybe of vegan cookie crumbs or sliced banana. On top of that I will add a melted layer of chocolate. We aspire for great... not just good. The burger night crowd agreed.

savory tofu skins (yoba)

My framer, Bosco, gave me some yoba and a brief talk about how to make this. He said any marinade you like will do. I will be experimenting. It's yummy.

Ingredients:
Nori seaweed sheets (I used Emerald Cove)
 1/4 - 1/2 cup whole wheat pastry flour
A few sprays of oil for frying
3 yoba folds
marinade (I suggest one below, but take your choice)

Marinade:
1/2 cup nutritional yeast
1/2 cup Tamari
2 TB apple cider vinegar
2 TB balsamic vinegar
2 TB vegan Worcestershire sauce
a few shakes of liquid smoke
2 teaspoons Dijon mustard
a little  pepper
a little Tumeric
Mix these together then soak yoba in the marinade.

After they have soaked, dredge in flour then wrap in a nori sheet. Fold the yoba inside the sheet.

Pan fry with a tiny bit of oil. Slice thinly and gobble up!
I used the extra marinade as a dipping sauce.
Thanks Bosco!

Another sauce... this time Bosco's version

soy sauce
garlic
ginger
sesame oil

Pizza!!!!!!

I got the basic outline for this delicious Romesco sauce from the new Engine 2 Cookbook. I changed things to make it faster. I will give you my version. Buy the Esselstyn's new book for their yummy recipe. It's a keeper!

The basics: one Pizza crust , 1 red pepper and a few shavings of vegan Micynos smoked mozzarella cheese.

Sauce:
1 12oz jar Safeway fire roasted red bell peppers
1/2 cup or so of Muir Glen fire roasted tomato sauce
a few cloves roasted garlic (I happen to have it in my fridge- you could just use regular garlic)
1 slice whole wheat bread
1/2 cup almonds
1/4 cup hazelnuts
2 TB Balsamic vinegar
1 TB smoked paprika
pepper

Toast the nuts and bread at 350 for 10 minutes
Then add everything to the Vitamix or Cuisinart . And whammo! delicious sauce!

I put it on top of the frozen Engine 2 whole wheat pizza crust I had. Next I layered some slivered red peppers, more sauce and a small light layer of the vegan cheese.

Pizza 2-serious yum

On pizza crust put layer of times times romesco sauce and thin layer of tomato sauce. Then layers of artichoke hearts, roasted red pepper, jar of mushrooms and the smoked vegan cheese on top  it was awesome. 

baked blueberry oatmeal

Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk (or another unsweetened plant milk)
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons maple syrup
• 1 cup blueberries (fresh or thawed frozen blueberries)
• 
  

Instructions

Preheat oven to 375 degrees Fahrenheit.
Mix all ingredients thoroughly in a 4cup baking bowl. Bake 45 minutes or until the top is slightly browned. Serve with a sprinkle of cinnamon and more almond milk. Yum.
This recipe came from Rip's blog- Engine 2. He makes it in 4 ramekins. I didn't have ramekins.
The more pudding like feel is very different that my hockey puck oatmeal.

Note - This oatmeal is best the day it is cooked. I have refrigerated and microwaved it but it's simply not even close.

kale pesto

I am always trying to sneak more cruciferous veggies into my day and honestly I was a little skeptical when I saw this recipe. Messing with pesto should be sacrilegious, so I thought. But then I followed the recipe and made two small changes and there we are- a total yummers. My changes were: add nutritional yeast and double the  garlic.  I used the pesto as is with pasta and then I mixed it with my left over ratatouille. Paul (my husband) said, "You are going to remember this one, right?" Let me explain- every day is a new experience  in this kitchen. Unless I put my recipe in the blog the chance of it being repeated is pretty low. ha!
The original recipe came from one of my all time favorite cookbooks My Beef with Meat. I just love Jane Esselstyn's recipes!

2 cups kale, stripped and cooked
1 1/2 cups walnuts
4 garlic cloves
1/2 cups water or more to consistency
zest of a lemon
juice of a lemon
1 1/2 cups fresh basil
1/2 cup nutritional yeast

preheat oven to 350
Place kale in large pot with 1 inch of water. Cook for about 5 minutes. Set aside and drain
Toast walnuts in oven for about 5-7 minutes. Watch them closely so they don't burn.

Place toasted walnuts in food processor, chop. Add drained kale.
Blend. Then add garlic, lemon zest, lemon juice,  and basil. Blend.
Add nutritional yeast. Blend and add water or more lemon juice as necessary.

Enjoy!
Thanks Jane!

vegan cornbread

Vegan Cornbread (as requested from Agne)

·       1 1/4 cup cornmeal

·       1 cup whole wheat flour

·       1 cup non-dairy milk (I used almond)

·       1TB to ¼ cup sugar -depending how sweet you want it

·       2 tablespoons vegan butter, melted 

         ½ very ripe banana (I used a frozen one since it what was available- don't use a greenish one)

·       1 tablespoon baking powder

·       1/2 teaspoon salt

·       3/4 cup corn kernels, frozen

Instructions

1.    Preheat your oven to 400F and lightly grease a 8" x 8" pan.

2.    In a large bowl, add everything together except for the corn kernels. Stir until just combined. Don't over mix it. Add the corn kernels in last.

Bake for 20-25 minutes