tag:blogger.com,1999:blog-55225819459863540042024-03-13T17:20:50.654-04:00two old hens in the kitchenloriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.comBlogger105125tag:blogger.com,1999:blog-5522581945986354004.post-37781636168268012302020-04-10T18:56:00.000-04:002020-04-10T18:56:33.335-04:00soft vegan rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Sf3uckT9wOPXdh9NIMF8XeIjkGjIauYOnMu55L9G_KfBhkEeOehseRI_hieu0T1bUO4o0zYK7BdgYrjeGCsKAO1o2X072oTbJ8f2h5p4RKQdVo8H-PHCBJSfU94HeD3uweUjlKDSbGjU/s1600/soft+rolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Sf3uckT9wOPXdh9NIMF8XeIjkGjIauYOnMu55L9G_KfBhkEeOehseRI_hieu0T1bUO4o0zYK7BdgYrjeGCsKAO1o2X072oTbJ8f2h5p4RKQdVo8H-PHCBJSfU94HeD3uweUjlKDSbGjU/s640/soft+rolls.jpg" width="480" /></a></div>
<br />
<br />
Yum! These are soooooo good. I found the recipe on <a href="https://minimalistbaker.com/simple-vegan-dinner-rolls/">The Minimalist Baker</a>. Here the link and the recipe. Thank you Dana for all of your recipes. I love your cookbook!<br />
<br />
<div class="wprm-recipe-ingredients-container">
<h3 class="wprm-recipe-header">
Ingredients</h3>
<div class="wprm-unit-conversion-container">
<a class="wprm-unit-conversion wprmpuc-active" data-recipe="35755" data-system="1" href="https://minimalistbaker.com/simple-vegan-dinner-rolls/#">US Customary</a> - <a class="wprm-unit-conversion" data-recipe="35755" data-system="2" href="https://minimalistbaker.com/simple-vegan-dinner-rolls/#">Metric</a></div>
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients">
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">2</span>
<span class="wprm-recipe-ingredient-unit">Tbsp</span>
<span class="wprm-recipe-ingredient-name">organic cane sugar</span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">1/2</span>
<span class="wprm-recipe-ingredient-unit">tsp</span>
<span class="wprm-recipe-ingredient-name">sea salt</span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">1</span>
<span class="wprm-recipe-ingredient-unit">packet</span>
<span class="wprm-recipe-ingredient-name">rapid-rise yeast</span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">2</span>
<span class="wprm-recipe-ingredient-unit">cups</span>
<span class="wprm-recipe-ingredient-name">unbleached all-purpose flour </span>
<span class="wprm-recipe-ingredient-notes">(sub up to 1/3 with whole-wheat pastry / plus more for kneading)- I used the Paloose whole wheat white bread flour</span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">1/2</span>
<span class="wprm-recipe-ingredient-unit">cup</span>
<span class="wprm-recipe-ingredient-name"><a href="https://minimalistbaker.com/how-to-make-almond-milk/" target="_blank">unsweetened plain almond milk</a></span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">1/4</span>
<span class="wprm-recipe-ingredient-unit">cup</span>
<span class="wprm-recipe-ingredient-name">water</span>
</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">2</span>
<span class="wprm-recipe-ingredient-unit">Tbsp</span>
<span class="wprm-recipe-ingredient-name">vegan butter + more for topping</span>
</li>
</ul>
</div>
</div>
<h3 class="wprm-recipe-header">
Instructions</h3>
In a large mixing bowl, combine 3/4 cup flour (amount as <ol class="wprm-recipe-instructions">
<li class="wprm-recipe-instruction"><div class="wprm-recipe-instruction-text">
recipe is written // adjust if altering batch size), yeast, sugar and salt.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
In a separate mixing
bowl (or small saucepan over medium heat), microwave the water, almond
milk and butter until warm - about 110 - 120 degrees F / 43 - 48 C (~55
seconds). It should be the temperature of bath water. If it’s too hot,
it can kill the yeast.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
Add 1/4 cup
(amount as recipe is written // adjust if altering batch size) more
flour and beat for another 2 minutes. Then, add only enough remaining
flour to make a soft dough. Transfer to a lightly floured surface and
knead until smooth and elastic. Then let rest 10 minutes.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
Divide the dough
into 12 pieces (amount as recipe is written // alter if adjusting batch
size), shape into balls, and place in a greased 8x8 dish or 8-inch round
pan. Cover and let rise in a warm place until doubled in size - about
30-45 minutes.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
Preheat oven to 375
degrees and brush the tops with additional melted vegan butter
(optional). Bake for 18-20 minutes, or until fluffy and light golden
brown.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text">
For best results, serve immediately as is, or with vegan butter and jam of choice, such as <a href="https://minimalistbaker.com/orange-thyme-jam/" target="_blank">Orange Thyme</a>.
Alternatively, store them loosely covered with a kitchen towel for up
to 3 days on the counter. For freezing, we recommend freezing pre-baked,
then when ready to prepare, let them thaw, rise, and bake.</div>
</li>
</ol>
loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-44419181238998836872020-03-28T16:11:00.000-04:002020-03-28T16:11:44.126-04:00creamy white bean soup with kale, rosemary and lemon1 TB oil coconut oil<br />
1 medium onion chopped small<br />
2 carrots chopped small<br />
1 stalk celery chopped small<br />
4 cloves garlic, minced<br />
chili flakes<br />
1 sprig fresh rosemary<br />
4 cups cooked white beans<br />
4 cups veggie stock<br />
2 TB fresh lemon juice<br />
salt and pepper<br />
3 cups dinosaur kale chopped- about one small bunch<br />
<br />
Heat oil. Add veggies till soft then add garlic, chili flakes and rosemary.<br />
Stir and cook till fragrant - a little less than a minute. Add beans and veggie stock. Stir. Bring the soup to a boil.<br />
Once boiling ladle half of the soup into the vitamix and blend. Add lemon juice, season with salt and pepper. Now add the vitamix soup to the pot and stir.<br />
Add kale. Bring to a boil. Once it's limp it's ready! Serve hot.loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-27907448516903894462020-03-28T16:00:00.000-04:002020-03-28T16:00:26.426-04:00Healthy, gluten free, sugar free pumpkin squaresphoto next time I make it. <br />
<br />
2 cups almond flour blanched or not<br />
1/4 cup arrowroot powder<br />
3/4 cup monkfruit...if you can't get that eryritol<br />
1 1/4 teaspoon baking soda<br />
1 1/2 teaspoon cinnamon<br />
1/2 teaspoon ginger<br />
1/4 teaspoon ground cloves<br />
1 1/2 teaspoon salt<br />
1/2 cup pumpkin puree<br />
2 tablespoons melted coconut oil<br />
<br />
Preheat oven to 350.<br />
In a large bowl whisk together dry ingredients<br />
Add in everything else and stir till it is a thick batter.<br />
Transfer to 9x9 pan. I like to line it with parchment paper for removal ease.<br />
Bake 35 minutes till the top is firm to touch. Cool completely before slicing. maybe try with macadamia nut cream cream frosting.loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-27204269527999258832019-07-02T19:53:00.000-04:002019-07-02T19:53:07.029-04:00black bean brownies
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wKcJ4GOg3opREKMkgiD6r_fdBCAWRSkWBDc1wQ-jngAOEHBxJK4cc8mS11LbGnjioW1m9XjfJv8TF0kGA3PyGOBqKBxhAgT5PTFToHWft805LQEb-5WKkiDPDjAA3tuW3ykvX91qIuyS/s1600/brownies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="544" data-original-width="496" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0wKcJ4GOg3opREKMkgiD6r_fdBCAWRSkWBDc1wQ-jngAOEHBxJK4cc8mS11LbGnjioW1m9XjfJv8TF0kGA3PyGOBqKBxhAgT5PTFToHWft805LQEb-5WKkiDPDjAA3tuW3ykvX91qIuyS/s400/brownies.png" width="363" /></a></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: Times; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Awesome Black Bean Brownies from Chocolate Covered Katie </span></b></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: Times; font-size: 16.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1 1/2 cups
black beans (1 15-oz can, drained and rinsed very well) (250g after
draining)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">2 tbsp cocoa
powder (10g)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/2 cup quick
oats (40g) (See nutrition link below for substitutions)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/4 tsp salt</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/3 cup pure
maple syrup, honey, or agave (75g)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">pinch uncut
stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/4 cup
coconut or vegetable oil (40g) (See nutrition link for substitution notes)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">2 tsp pure
vanilla extract</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/2 tsp
baking powder</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">1/2 cup to
2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span style="font-family: Times;">optional:
more chips, for presentation</span></span></li>
</ul>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><b><span style="font-family: Times;">Instructions</span></b></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;">Black Bean Brownies Recipe: Preheat
oven to 350 F. Combine all ingredients except chips in a good food processor,
and blend until completely smooth. Really blend well. (A blender can work if
you absolutely must, but the texture—and even the taste—will be much better in
a food processor.) Stir in the chips, then pour into a greased 8×8 pan.
Optional: sprinkle extra chocolate chips over the top. Cook the black
bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to
cut. If they still look a bit undercooked, you can place them in the fridge
overnight and they will magically firm up! Makes 9-12 brownies. If you make
this recipe, don’t forget to leave a review! The trick with these: serve them
first, and then reveal the secret ingredient. In all the times I’ve served bean
desserts, not one single person who didn’t know beforehand has ever guessed!</span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;"><a href="http://chocolatecoveredkatie.com/black-bean-brownies-calories-and-nutrition-facts/" target="_blank"><span style="color: blue;">View Black Bean Brownies Nutrition
Facts</span></a></span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: Times;"><br />
Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#SoZRi1mzE61cw4g0.99</span></span></div>
<span style="font-size: small;">
</span><div class="MsoNormal">
<br /></div>
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1 generous cup chickpea flour<br />
3 TB tomato paste<br />
2 TB applesauce<br />
1 teaspoon chili powder<br />
2 teaspoons tamari<br />
2 teaspoons apple cider vinegar<br />
juice 1/2 lime<br />
<br />
coconut oil to fry in<br />
<br />
Place black beans in bowl and smash with potato smasher. Leave some beans whole. Stir in the rest of ingredients, except oil.<br />
Make burgers- Easily makes 8. Fry in coconut oil.<br />
This recipe cam from Deliciously Ella Everyday. It's the best one I have tried. It stays together super well and has a unique taste.<br />
<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-90473421325409239702019-06-16T19:45:00.000-04:002019-06-16T19:45:23.183-04:00Mac and Cheese<br />
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<br />
Mac and cheese from BY Chloe in NYC<br />
We were in NYC on Thursday and I tried this meal for the first time and I was smitten. After an on line search I came up with a healthy version.<br />
<br />
Boil these in water till soft<br />
<br />
1 baking potato<br />
1 handful of frozen butternut squash (or another potato)<br />
1 carrot<br />
3 cloves garlic<br />
<br />
Drain the veggies. Then add to Vitamix. <br />
<br />
Add these ingredients and give it a whirl.<br />
<br />
1/2 cup non dairy milk<br />
1/2-3/4 cup nutritional yeast<br />
1/2 lemon squeezed juice<br />
2 TB garlic powder<br />
pinch salt<br />
<br />
Pour the sauce over cooked pasta. <br />
<br />
2 boxes of lentil pasta (8oz each total of 16 oz)<br />
I tried two brands and we definitely preferred the Tolerant brand- Red Lentil Penne. It was chewy and delicious while the other was much softer and less pasta like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYjajCuslOxJPzjsyWjyqFZoIROC2jdUlMY4q24BsQyNc4XUFf2vCStzn_Ml2YIeSGBXr_-scaPd7O-5PA_vUhFEnVpGvshPfXGnuP58rQFME0p_Pv3XC5df72XzJzCR3Otw_GgsYF8Bp/s1600/lentil+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1414" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYjajCuslOxJPzjsyWjyqFZoIROC2jdUlMY4q24BsQyNc4XUFf2vCStzn_Ml2YIeSGBXr_-scaPd7O-5PA_vUhFEnVpGvshPfXGnuP58rQFME0p_Pv3XC5df72XzJzCR3Otw_GgsYF8Bp/s320/lentil+pasta.jpg" width="320" /></a></div>
<br />
It's even better the second day!<br />
I added coconut bacon on top.<br />
1cup plus of unsweetened thicker large flake coconut shreds<br />
1 TB coconut aminos (or tamari)<br />
1 tsp or so maple syrup<br />
1/2 tsp or more smoked paprika<br />
a few sprays of liquid smoke<br />
pinch salt<br />
<br />
Place in bowl and toss. Next pour into a skillet and toast over medium heat. Place on parchment paper after cooking. it will crispen. (Thank you to Oh She Glows for this coconut bacon recipe. I added the liquid smoke but the recipe is hers! <br />
<br />
loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-27837887570758590082019-06-09T10:40:00.000-04:002019-06-09T10:40:13.330-04:00Yummy Elvis Popsicles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxGzBoLHbLKkSF64TXWk6lljqyXCoL4fE0HrhmFfkKTWho7BPrEDm731wXGxF3WkGe0tQdO1AaE-ukGS4_qzNgwe8jUyKqkIehzIrzV5KW5FgvmiBUOTiOEbulJfP_PB9f9V2URe8OFdJ/s1600/popsicle.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="358" data-original-width="290" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinxGzBoLHbLKkSF64TXWk6lljqyXCoL4fE0HrhmFfkKTWho7BPrEDm731wXGxF3WkGe0tQdO1AaE-ukGS4_qzNgwe8jUyKqkIehzIrzV5KW5FgvmiBUOTiOEbulJfP_PB9f9V2URe8OFdJ/s320/popsicle.png" width="259" /></a></div>
I found this recipe online. It's another of Kathy Hester's delicious recipes.<br />
<br />
2 cups mashed ripe bananas<br />
1/2 cup peanut butter<br />
1/4 cup unsweetened non dairy milk<br />
1/4 cup agave nectar<br />
1/4 cup cocoa powder<br />
1/4 teaspoon salt<br />
<br />
Add all the ingredients to the blender and puree till smooth.<br />
fill up 5-6 Popsicle molds. Freeze at least 8 hours.<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com1tag:blogger.com,1999:blog-5522581945986354004.post-75844577484701603662019-02-20T15:20:00.001-05:002019-02-20T15:20:56.793-05:00rutabaga fondue...a la Fancy Radish<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnUH5ErG1lRnSxnTGvBg8Ph2wnavqYuMLEQ6kZIN-U6Ux4UCycetKuNybmcWsUJrCiuXh_PTOZXD4OlcJIHSIb9sbY6UsIqXv9h8FWuFT0KmYwY_5OGwlP9kU299BdG78Jo0RnTG2iFkq/s1600/fondue.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="424" data-original-width="676" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnUH5ErG1lRnSxnTGvBg8Ph2wnavqYuMLEQ6kZIN-U6Ux4UCycetKuNybmcWsUJrCiuXh_PTOZXD4OlcJIHSIb9sbY6UsIqXv9h8FWuFT0KmYwY_5OGwlP9kU299BdG78Jo0RnTG2iFkq/s400/fondue.png" width="400" /></a></div>
<br />
Have you ever had the pleasure of eating rutabaga fondue at the Fancy Radish (DC) or Vedge (Philly)???? Yum. It's the best thing on the menu. At the restaurant it's served with hot pretzel bread and some pickled veggies. Yum! I really like this dish... but who can afford to go to the Radish each week? No, I had to learn how to make it. I did a lot of research and it was Your Veggie coach who produced a recipe that mimics the dish. I also found out that Whole Foods in Rockville sells a small pretzel bread baguette.<br />
We served our fondue with cut up apples, tiny sweet gherkin pickles and the warmed pretzel bread. Perfect winter dish served by the fire.<br />
<br />
1 1/2 lbs rutabaga peeled, in small cubes<br />
1 cup waxy white potatoes peeled, in small cubes<br />
2 Tb vegan butter- Earth Balance (divided)<br />
3/4 cup red onion diced<br />
2 TB apple cider vinegar<br />
1/2 cup nutritional yeast<br />
1/2 cup white wine<br />
2 cups hot cooking water<br />
4 TB white miso<br />
<br />
Place rutabaga in large pot and cover with water. Submerge by 2"<br />
Add salt and boil for 15 minutes.<br />
Then add potatoes and cook for another 15-20 minutes. Both rutabaga and potato should be soft.<br />
<br />
While these are cooking melt 1 TB earth balance in large 5 quart pot of Dutch oven. Add onions. Cook till translucent. Add apple cider vinegar and deglaze the pot.<br />
<br />
When potatoes and rutabagas are cooked take them out with slotted spoon and place in pot with onions. Save cooking water. Add nutritional yeast, wine and 1 1/2 cups of cooking water. Bring to boil for 1 minutes and then reduce heat to simmer.<br />
<br />
Take another 1/2 cup of cooking liquid and place in small bowl. Whisk the Miso into it till dissolved.<br />
<br />
Turn off fondue veggies and use and immersion blender or old fashioned potato smasher and blend till smooth and lump free. Add Miso mixture to veggies. Add the last TB of earth balance.<br />
<br />
Cover to keep warm for serving.<br />
<br />
(We used the leftover fondue over tiny potatoes like Raclette.)loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com7tag:blogger.com,1999:blog-5522581945986354004.post-85797977226779591612019-02-20T14:54:00.000-05:002019-02-20T14:54:39.791-05:00absolutely delicious sour cream- vegan of course<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9M4WW_TEkEWQWdxNIRAcFUCXSlR1weR9mLAwId28dUG1Whg39riI5SaWman-AWdswO66Kw8K_mhjvWmNbsLxsgAUFRYbtxPf_CqPaXj_TultdCkmWMnk06DRsVL7euPU6-Z8xp3UsAIJu/s1600/Screen+Shot+2019-02-20+at+2.38.34+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="446" data-original-width="452" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9M4WW_TEkEWQWdxNIRAcFUCXSlR1weR9mLAwId28dUG1Whg39riI5SaWman-AWdswO66Kw8K_mhjvWmNbsLxsgAUFRYbtxPf_CqPaXj_TultdCkmWMnk06DRsVL7euPU6-Z8xp3UsAIJu/s320/Screen+Shot+2019-02-20+at+2.38.34+PM.png" width="320" /></a></div>
The other night I made that amazing baked enchilada recipe from the Oh She Glows cookbook.Yum! It provided three nights of dinners for hubby and me so on the second night I improved it with some sour cream. The trick for making good sour cream is in the soaking of the cashews. Soak for at least 8 hours for a creamy version. It also gets thicker if left in the fridge for awhile.<br />
<br />
1 cup soaked cashews<br />
1/2 cup water<br />
2 Tb freshly squeezed lemon juice<br />
1 teaspoon apple cider vinegar<br />
1/4 teaspoon Dijon mustard<br />
salt<br />
<br />
Rinse cashews and place in vitamix. Add other ingredients and give it a whirl! Chill in fridge for at least an hour for extra yumminess. Last about a week in the fridge... but not in my house.<br />
Than you to Cookie and Kate for the recipe.loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-69916415853296769392018-12-22T19:18:00.000-05:002019-02-20T15:21:17.187-05:00roasted pear, cranberry sauce, no SUGAR!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirch4YazwTYo1JMGvCLcq-dKI8k_1F6zaq4X6g6ZBwY61-w6KHDkG1Nudc7CCsNQHbyB3msk3e2cMc-MQK2SS2V4m9Wf4X33ggVenfHbOuSRk4RNYLybjObvbtn2lFTAKPhFMZUel65AdN/s1600/pear+cranberry+sauce%252C+no+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirch4YazwTYo1JMGvCLcq-dKI8k_1F6zaq4X6g6ZBwY61-w6KHDkG1Nudc7CCsNQHbyB3msk3e2cMc-MQK2SS2V4m9Wf4X33ggVenfHbOuSRk4RNYLybjObvbtn2lFTAKPhFMZUel65AdN/s640/pear+cranberry+sauce%252C+no+sugar.jpg" width="640" /></a></div>
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.<br />
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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!<br />
<br />
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.)<br />
2 large navel oranges plus their zest (I used Cara cara)<br />
12 ounces fresh cranberries<br />
<br />
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<br />
Wash and zest the two oranges.<br />
Peel and section the oranges.<br />
Add zest, orange pieces, pears and cranberries to food processor. Leave t chunky not liquified.<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-55275979903428525712018-10-20T10:20:00.003-04:002018-10-20T10:20:39.993-04:00peanut butter pad thaiThe base:<br />
1 pack firm or extra firm tofu, pressed in tofu x-press<br />
8 ounces rice noodles (I used brown rice noodles)<br />
4 cloves garlic, minced<br />
1 large bundle of green onions<br />
2 or 3 carrots, use carrot peeler to make the curls of carrot<br />
2 cups broccoli florets (very lightly steamed)<br />
<br />
Sauce:<br />
2 -3 Tb salted peanut butter<br />
3 TB Tamarind paste (got it on Amazon)<br />
4 1/2 TB Tamari<br />
3-4 TB maple syrup<br />
1 1/2 tsp. Thai chili garlic sauce <br />
<br />
unsalted peanuts and squeezed lime juice for garnish<br />
<br />
Preheat oven to 400. Cut squeezed tofu into small cubes. Cook in oven till firm. 28-30 minutes<br />
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.<br />
<br />
When tofu is done cook rice noodles.<br />
<br />
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.<br />
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.)<br />
<br />
Remove from heat and add carrots and warm broccoli.<br />
garnish and serve.<br />
<br />
With small adjustments, this recipe was taken from the <i>Minimalist Bakers Everyday Cooking</i> cookbook. Love it!<br />
<br />
Photos later. It was delicious and very gone.<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-88240212734306832762018-10-16T08:22:00.001-04:002018-10-16T08:22:45.092-04:00sweet potato breakfast brownies<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<span style="font-family: "times new roman" , serif;"><b>sweet potato brownies</b></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;">
<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Ingredients</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">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)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 cup
peanut or almond butter </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 tsp
pure vanilla extract</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1/4 cup
+ 2 tbsp whole wheat pastry flour (or your preference)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1/2 cup
mini chocolate chips + more for the top, optional</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">2/3 cup
granulated sugar of choice or xylitol</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1/4 cup
+ 2 tbsp cocoa powder</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1 1/2
tsp baking soda</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">1/8 tsp
salt</span></li>
</ul>
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<b><span style="font-family: "times new roman" , serif; font-size: 13.5pt;">Instructions</span></b></div>
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">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.</span><br />
<span style="font-family: "times new roman" , serif; font-size: 12.0pt;">From Chocolate Covered Katie's blog. Thanks Katie! </span>
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</style>loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-16121662733850842282018-09-25T20:16:00.000-04:002018-09-25T20:17:12.426-04:00Leah's Chewy Ginger Cookies<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim2oT6gQIAFgTdEm3wYErWi0jedTnN_PCZ1XtSTPV0plJOxa0x1zf7D9Ke0ei9vC4AWjCVBRZ4Lkjfv6WTKTuEv3a2g550AhiJX4l5Wj7VNbZoJmKZfUPAbF9G2_KbVZkm4a8sC09jvuo/s1600/IMG_3227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="576" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim2oT6gQIAFgTdEm3wYErWi0jedTnN_PCZ1XtSTPV0plJOxa0x1zf7D9Ke0ei9vC4AWjCVBRZ4Lkjfv6WTKTuEv3a2g550AhiJX4l5Wj7VNbZoJmKZfUPAbF9G2_KbVZkm4a8sC09jvuo/s320/IMG_3227.jpg" width="288" /></a></div>
<br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> Ingredients:</span><br />
<br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 cup xylitol<span class="Apple-converted-space"> </span></span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/2 cup coconut sugar</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 cup black strap molasses</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Scant 3/4 cup canola oil<span class="Apple-converted-space"> </span></span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">2/3 cup chick pea flour</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1&2/3 cups oat flour</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 cup whole wheat flour</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 tsp ground ginger</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 tsp cinnamon<span class="Apple-converted-space"> </span></span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1/4 tsp cloves</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 tsp grated fresh ginger</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1 flax egg (1 tbs ground flax meal & 3 tbs water)</span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">1&1/2 tsp baking soda<span class="Apple-converted-space"> </span></span><br />
<br style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; caret-color: rgb(0, 0, 0); color: black; font-family: Helvetica; font-size: 13px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: start; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;" />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Method<span class="Apple-converted-space"> </span></span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Heat oven to 350. Prepare cookie pans. Make flax egg.<span class="Apple-converted-space"> </span></span><br />
<span style="color: black; display: inline; float: none; font-family: "helvetica"; font-size: 13px; font-style: normal; font-weight: normal; letter-spacing: normal; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">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.<span class="Apple-converted-space"> </span></span>loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-34795313606256877352018-09-17T05:29:00.000-04:002018-09-17T05:29:02.595-04:00chai pet muffinsI 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.<br />
I will probably adapt once again soon.<br />
<br />
Heat oven to 350. <br />
<br />
10-12 large dates<br />
1/2-1 very ripe banana<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1bXvPZkVBRQWVnI6sIYdtxcWNsnVEo2XiTriS6zAJvdpuf2RPRSe99f7OhyphenhyphenHrIH-EotrRAYhNp1ncIxE12Rq495_gzkQ0yjjk96Yced2_j3unkQBZhwRYz7HNUjGA5JrR0OtLVqi4hbH/s1600/chia+pet+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="509" data-original-width="528" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1bXvPZkVBRQWVnI6sIYdtxcWNsnVEo2XiTriS6zAJvdpuf2RPRSe99f7OhyphenhyphenHrIH-EotrRAYhNp1ncIxE12Rq495_gzkQ0yjjk96Yced2_j3unkQBZhwRYz7HNUjGA5JrR0OtLVqi4hbH/s320/chia+pet+muffins.jpg" width="320" /></a></div>
<br />
1/2 cup oil<br />
1/4 cup agave<br />
3TB flaxmeal<br />
5 TB water<br />
1/2 cup soy or almond milk<br />
1 cup chia seeds (extra chia seeds for the top)<br />
2 cups whole wheat pastry flour<br />
2 TB cocoa powder<br />
1/2 tsp salt<br />
1/2 tsp baking powder<br />
1 container soy yogurt (the 5 oz size)<br />
1 tsp vanilla<br />
<br />
<br />
In a bowl: <br />
10 large dates (maybe 12-13 for super sweet)<br />
add 1 cup boiling water and let sit.<br />
<br />
In a separate bowl: <br />
3 TB flaxmeal with 5 TB water- let sit<br />
<br />
Next move dates to food processor and give it a whirl till nice and smooth.<br />
Add 1/2 banana, 1/2 cup oil, 1/4 cup agave<br />
Whirl again. Place in large bowl and add 1/2 cup soy milk and 1 cup chia seeds.<br />
Mix. Add flax mix.<br />
<br />
In another bowl mix dry ingredients.<br />
Now gradually add dry to wet will adding the yogurt and vanilla<br />
Mine is always so thick I can scoop it out with my hands. I made mini muffins so cooking time was quick 10- 15 minutesloriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-43686101716373260942018-09-17T05:14:00.000-04:002019-01-08T21:11:56.898-05:00thai coconut curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4zfF3Seh0HXWH89de7RfT7T1L41-OubhLzBBY7YpPfvqMwy6PHwLy2pnqL-u6Te9kKdwclFCjZq-hVeaisleWBD9vXkgnAkLqh9Pl6WkyeXGlKf5yadZLvtGasCM6iUH3IMNxFcVW8Rd/s1600/thai+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="416" data-original-width="560" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI4zfF3Seh0HXWH89de7RfT7T1L41-OubhLzBBY7YpPfvqMwy6PHwLy2pnqL-u6Te9kKdwclFCjZq-hVeaisleWBD9vXkgnAkLqh9Pl6WkyeXGlKf5yadZLvtGasCM6iUH3IMNxFcVW8Rd/s400/thai+curry.jpg" width="400" /></a></div>
<br />
<br />
Thai Coconut Curry <br />
<br />
Saute <br />
1 onion chopped<br />
1 inch ginger minced<br />
4 garlic cloves minced<br />
Add 2 chopped peeled sweet potato<br />
<br />
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. <br />
Heat for about 1/2 hour<br />
<br />
Now this list can vary: <br />
1 sliced red pepper<br />
1 chopped head of broccoli - once I used cauliflower instead<br />
3 sliced carrots<br />
handful snow peas, fresh basil- thai if you have it <br />
later add some pan fried tofu..or whatever version you have. <br />
<br />
<br />
Serve with coconut quinoa<br />
<br />
We really like this and I keep playing with it! loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-18745162663361980062018-05-28T17:15:00.000-04:002018-06-10T14:22:17.210-04:00Two Bite Breakfast Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHqcrPLOc6YMiJRS4gP8_0q9PLz73VzQRam8bK-JAc9zukC-KrFdhp69faOKl-jL_b8ARrP1AE_qFMSsxOoF8EsVd2tM11X5WuJ6umUR3n3ScABJjxQJEfc3ONCjsRV9ETCS5EzXKHcG_/s1600/two+bite+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1036" data-original-width="1260" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHqcrPLOc6YMiJRS4gP8_0q9PLz73VzQRam8bK-JAc9zukC-KrFdhp69faOKl-jL_b8ARrP1AE_qFMSsxOoF8EsVd2tM11X5WuJ6umUR3n3ScABJjxQJEfc3ONCjsRV9ETCS5EzXKHcG_/s320/two+bite+brownies.jpg" width="320" /></a></div>
<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<b><span style="font-size: 10.0pt;">Two Bite Blondies</span></b><span style="font-size: 10.0pt;"></span></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 10.0pt;">Makes 24</span></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 1/2 cups cooked white beans
or chickpeas (1 can)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 banana</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup pure maple syrup OR 1/2 cup sugar</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/3 cup rolled oats</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup peanut butter </span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3/4 tsp baking powder</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 tsp salt</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/8 tsp baking soda</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp pure vanilla extract</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup chocolate chips</span></li>
</ul>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 10.0pt;">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!</span></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">This is a recipe I found on Chocolate Covered Katie and adjusted it slightly. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GCUR9glWhHsmizLz7qMjaS6IpIuoJwxoTm7aW3G0shapDEp9UT8WGQY0gQBq9clkkklcFUEN2nSOL7hBkCbe9tawuIl7XuASJSK2_8hEqLTmQGcoj4QzlxeNADxhWOWsnzr79fwER4_B/s1600/ingradient+for+blondies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GCUR9glWhHsmizLz7qMjaS6IpIuoJwxoTm7aW3G0shapDEp9UT8WGQY0gQBq9clkkklcFUEN2nSOL7hBkCbe9tawuIl7XuASJSK2_8hEqLTmQGcoj4QzlxeNADxhWOWsnzr79fwER4_B/s320/ingradient+for+blondies.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">delicious and nutritious</td></tr>
</tbody></table>
</div>
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</style>loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-53353399284904538522018-05-28T17:11:00.000-04:002018-05-29T08:48:47.463-04:00shortcake for berry shortcake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxD2edP0D98jxqfF08GLqYqhZAg7DzDD1jlKN2LAbwwbzI9PczCiD_LZ4Y-bTvWJoVVQ6AIiALI1eYye8RNDC359IzVLXYziqZypuBf6cWLDalVtSq4jFPL7hAPOJYNMa7RmjKkAgCq9t/s1600/shortcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="681" data-original-width="648" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxD2edP0D98jxqfF08GLqYqhZAg7DzDD1jlKN2LAbwwbzI9PczCiD_LZ4Y-bTvWJoVVQ6AIiALI1eYye8RNDC359IzVLXYziqZypuBf6cWLDalVtSq4jFPL7hAPOJYNMa7RmjKkAgCq9t/s320/shortcake.jpg" width="304" /></a></div>
<br />
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 4;">
<br />
<b><span style="mso-fareast-font-family: "Times New Roman";">Shortcake</span></b></div>
<ul type="disc">
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1 3/4 cup whole wheat pastry flour</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup coconut sugar (or what you have)</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tbsp baking powder</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp salt</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup coconut oil</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3/4 cup + 1 tbsp vanilla soy
milk</span></li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp pure vanilla extract</span></li>
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<b><span style="font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";">Instructions</span></b></div>
<ol start="1" type="1">
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Measure out coconut oil and
chill in freezer.</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 400F. Line a
baking sheet with parchment paper.</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Mix flour, sugar, powder, salt. With forks or pastry cutter slice in the solid coconut oil.</span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Add milk and vanilla. </span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">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.</span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"></span><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"></span></li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"></span>Transfer rounds to a baking sheet lined
with parchment paper and bake for 10-15 minutes, or until cakes are golden
brown.</span>
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</style>loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-20792815791734860132018-05-27T15:20:00.000-04:002018-05-29T08:59:16.723-04:00Rock the Red Stanley Cup Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVPQ8t_2k7-sEeV1huqGKYvKRbJnaSNFlXuUdjOFgt7tk-r1p1YwxFhOM8WKf8vweD4bTkhKnKk2bVaJEI9TVgR98oo2hsghvvwGUmt_rykG4Ydz7v5kD_tndWC8439K6KYFqY9Iowk8b/s1600/RTRSCP+pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="486" data-original-width="648" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqVPQ8t_2k7-sEeV1huqGKYvKRbJnaSNFlXuUdjOFgt7tk-r1p1YwxFhOM8WKf8vweD4bTkhKnKk2bVaJEI9TVgR98oo2hsghvvwGUmt_rykG4Ydz7v5kD_tndWC8439K6KYFqY9Iowk8b/s400/RTRSCP+pie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rock The Red Stanley Cup Pie</td></tr>
</tbody></table>
Crust:<br />
1 cup oats<br />
1 cup raw almonds<br />
2 Tbs coconut sugar<br />
5TB melted coconut oil<br />
1/4 cup unsweetened coconut and more to sprinkle on top of crust<br />
1/4- 1/3 cup vegan chocolate chips<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiR6AuzwtGQvFH56CJ3YHd7-k-KJn5Qu9bPueYdf99nPv5gUeY7_S1kuNHAGreEZ6Ud3T-Obr5FqyURJ9yPb8dSLLmAbnoyUf2Z4mFZ05ZusSYKGiEx5nCcbi4IAlf7EC4aicN8biA0nx/s1600/pie+crust.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiR6AuzwtGQvFH56CJ3YHd7-k-KJn5Qu9bPueYdf99nPv5gUeY7_S1kuNHAGreEZ6Ud3T-Obr5FqyURJ9yPb8dSLLmAbnoyUf2Z4mFZ05ZusSYKGiEx5nCcbi4IAlf7EC4aicN8biA0nx/s320/pie+crust.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">crusts-cooked, before chocolate chips</td></tr>
</tbody></table>
<br />
Filling:<br />
3 Tbs cornstarch<br />
1/3 cup coconut sugar<br />
1 can (1 2/3 cup) lite or regular coconut milk<br />
1 tsp vanilla<br />
1/2 cup toasted coconut to add (optional) We like it coconutty<br />
<br />
<br />
<br />
Coconut whip:<br />
2 cans full fat coconut milk refrigerated for 6 hours or more<br />
1/2 tsp vanilla <br />
3-7 Tbs confectioners sugar-depending on your desired sweetness- taste it and see<br />
a few strawberries pureed<br />
<br />
strawberries for decoration<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFNhy5bFcVVclhB7eopNfUmeI4pNV1uq8v0LlhdzOw3r_ibnwnvpSYbvzl2ckQEkTL1q1zyjW0eqPKu3wtq1j2ei8Mq4zjQbj7nDEV-fME6kPUj4qXNNZNpbtQ9YKZQa01uaK5lxc50zm/s1600/rtr+pie+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="324" data-original-width="432" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivFNhy5bFcVVclhB7eopNfUmeI4pNV1uq8v0LlhdzOw3r_ibnwnvpSYbvzl2ckQEkTL1q1zyjW0eqPKu3wtq1j2ei8Mq4zjQbj7nDEV-fME6kPUj4qXNNZNpbtQ9YKZQa01uaK5lxc50zm/s320/rtr+pie+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pie 1</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92KRdiwHCTRbY3MbepRHy0hVjPTnjy7k3hRXWK4nmZwyhcZgbsJWJrQXv6knzz1zyCM1xfj7qZqovSKfBOkVscTR1cZKZEVLYshwFVyrvWo0fOO_ZmlaCKjxT7ar98PGkLI3R20FC3Ofr/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="1440" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92KRdiwHCTRbY3MbepRHy0hVjPTnjy7k3hRXWK4nmZwyhcZgbsJWJrQXv6knzz1zyCM1xfj7qZqovSKfBOkVscTR1cZKZEVLYshwFVyrvWo0fOO_ZmlaCKjxT7ar98PGkLI3R20FC3Ofr/s320/pie.jpg" width="320" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNRNKBI10isW9F5dddReymfxzU69H1TqTPylzGwrZbVz_xgAKgFqKHeuc4jwzpynsatV-8Kk-DdYS4bdOSC5IX1uUa7lyWkoeRoyLOFNMOzlmY6haraUVjAkW3ZGIRiYghB-DLlWnaZmW/s1600/whole+pie2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="432" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNRNKBI10isW9F5dddReymfxzU69H1TqTPylzGwrZbVz_xgAKgFqKHeuc4jwzpynsatV-8Kk-DdYS4bdOSC5IX1uUa7lyWkoeRoyLOFNMOzlmY6haraUVjAkW3ZGIRiYghB-DLlWnaZmW/s320/whole+pie2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pie two with an eager cut</td></tr>
</tbody></table>
<br />
<br />
Make crust: <br />
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.<br />
Pile dough into pie plate then press down. Sprinkle toasted coconut on top.<br />
Bake for 17-20 minutes till golden brown and delicious smelling.<br />
Take out of over sprinkle chocolate chips and set in fridge to cool. <br />
<br />
Pudding:<br />
Before beginning place metal or glass bowl in freezer. this is for next step.<br />
<br />
Next,
prepare pudding in a saucepan. Add cornstarch, coconut sugar, and whisk
in coconut milk. Whisk vigorously to avoid clumping.<br />
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.<br />
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.<br />
<br />
Coconut Whip:<br />
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.)<br />
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.<br />
Once pudding is completely chilled put half of the whipped cream in the pudding . Blend till just mixed.<br />
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.<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-9732998800505675362018-05-27T15:08:00.002-04:002018-05-27T15:08:33.115-04:00chewy tofu, as good as a birthday presentI 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.<br />
<br />
1 pack firm or extra firm tofu- drained...use your tofu X-press<br />
about 1/4 cup Tamari<br />
about a 1/4 cup water<br />
2- Tb of coconut sugar (lower glycemic sugar and yummy)<br />
a little finely mashed grated garlic and ginger (to taste)<br />
<br />
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.<br />
Heat frying pan with a tiny bit of oil. Brown the tofu cubes.<br />
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!<br />
<br />
Photos later.loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-3430252008466613212018-05-27T14:52:00.001-04:002018-06-06T17:06:46.702-04:00yummy chickpea salad<br />
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<br />
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. <br />
<br />
1 can (15 oz) chickpeas drained and washed<br />
2 stalks of celery chopped finely<br />
2 carrots grated <br />
1/4 cup or more chopped bread and butter pickle slices<br />
2- 3 TB vegan mayo,<br />
2-3 TB pickle juice (use to taste)<br />
a little finely minced garlic<br />
a little herbamare (or salt)<br />
<br />
Mash the chickpeas till they are smashed and a little flaky.<br />
Add celery, carrots, mayo, and pickle juice.<br />
Add pickles, garlic and herbamare.<br />
<br />
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.<br />
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<br />
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<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-82670818752891763862018-03-11T19:28:00.000-04:002018-03-11T19:33:38.679-04:00double chocolate vegan browniesphoto later <br />
<br />
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.<br />
<br />
2TB warm water<br />
1 TB flax meal<br />
1 1/2 cups whole wheat pastry flour<br />
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)<br />
1/2 cup unsweetened cocoa powder<br />
1 teaspoon baking powder<br />
3/4 teaspoon salt<br />
1 TB instant c espresso powder<br />
1 1/4 cups non dairy milk<br />
1/2 cup oil (your fave. I used olive oil.)<br />
2 teaspoons vanilla extract<br />
1/2 vegan chocolate chips<br />
handful of pecans<br />
<br />
1.Preheat oven to 350. Oil an 8x8 pan. Next time I will try a 9x12 for flat brownies)<br />
<br />
2.In small bowl mix water and flax meal.<br />
<br />
3, In large bowl mix flour, sweetener, cocoa powder, baking powder, salt and espresso powder<br />
<br />
4. Whisk together liquid ingredients with flax meal. Add to dry ingredients.<br />
<br />
5.Pour batter in prepared pan.<br />
<br />
6. Place chocolate chips and pecans on top. Press into brownies.<br />
<br />
7. Cool for about a half hour and cut into squares. <br />
<br />
7.Bake 45-55 minutes or until toothpick comes out clean.<br />
<br />
Side note .. <a href="https://nutritionfacts.org/video/erythritol-may-be-a-sweet-antioxidant/">check out Dr Greger's post about erythritol as a powerful antioxidant.</a><br />
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<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-70694292409953455432018-03-11T19:08:00.000-04:002018-06-10T14:18:48.313-04:00Roasted broccoli with avocado pesto<br />
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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!<br />
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<br />
Broccoli<br />
3 pounds broccoli, florets and some stem. I didn't measure and its OK.<br />
2 TB melted coconut oil (normally I try to omit the oil, but don't do it...it's a main player)<br />
salt and pepper<br />
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<br />
Sauce<br />
1 medium avocado<br />
5 or so garlic cloves (the more the merrier!)<br />
3 cups packed fresh parsley (mega vitamin C and K and don't forget iron)<br />
1/4 cup freshly squeezed lemon juice<br />
2 heaping teaspoons dulse<br />
you can use salt and pepper- I didn't<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYzHCRdaPFWoQW3ItUniZpjeuf0z_jrIiPoOnV8BK-zfPsDQy7RqG9l9X3ySCZNGJXDL2g1nwYVir2GYjFOCX5MlxH3KY7mWUTcF3UVIekxD7a-w-NbcSUEkITGwWZ_a-NQ1WqXC6FCGp/s1600/ingredients+fro+roasted+broc.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="672" data-original-width="504" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheYzHCRdaPFWoQW3ItUniZpjeuf0z_jrIiPoOnV8BK-zfPsDQy7RqG9l9X3ySCZNGJXDL2g1nwYVir2GYjFOCX5MlxH3KY7mWUTcF3UVIekxD7a-w-NbcSUEkITGwWZ_a-NQ1WqXC6FCGp/s200/ingredients+fro+roasted+broc.jpg" width="150" /></a><br />
1.Preheat oven to 375 and line a baking sheet with aluminum foil or parchment paper<br />
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.<br />
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.<br />
4. In a large bowl toss the avocado sauce into the hot broccoli. then arrange on serving plate and garnish with parsley.<br />
5. Devour<br />
<br />
Made this another time and put it on Engine 2 vegan raviolis. Yum.<br />
<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-58196356169029549952018-02-27T20:30:00.003-05:002018-02-27T20:32:20.470-05:00creamy carrot ginger bisque<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJFlEvVPtI6ANdN3_SUgDcnSXmSIc9RrWrXldsJaoYYW0UmFglS-Rb35TDlHdymiwC74cGXgaGGqSfDPTKsVULrfw1Klujr-NfOTHHUi3g03odhGEYorJKeUfMLPWXDBlUH5kIhg3X0A-/s640/blogger-image-313430858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJFlEvVPtI6ANdN3_SUgDcnSXmSIc9RrWrXldsJaoYYW0UmFglS-Rb35TDlHdymiwC74cGXgaGGqSfDPTKsVULrfw1Klujr-NfOTHHUi3g03odhGEYorJKeUfMLPWXDBlUH5kIhg3X0A-/s640/blogger-image-313430858.jpg"></a></div><br><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">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.</span><br><div>
<br>
<b>Ingredients: </b><br>
broth or water<br>
3/4 cup diced onion<br>
1/2 cup diced celery<br>
1- 1/2 to 2 " piece of ginger, chopped finely<br>
4 cups veg broth<br>
1 - 1/4 pounds carrots, chopped- I didn't skin them, but it might have tasted even better if I did. <br>
1 medium red potato skinned and chopped<br>
1- 1/2 TB curry powder (I make my own)<br>
1/3 cup savory cashew cream (Make more and you can use it on top of the soup for serving beauty.)<br>
coconut bacon pieces (I added these and they are marvelous!)<br>
<br>
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.<br>
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.<br>
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.<br>
4. Top each bowl with a swirl of cashew cream and a handful of coconut bacon.<br>
<br>
<b>Savory cashew cream:</b><br>
2 cups of cashews- soaked for at least 3 hours<br>
1 to 2 TB fresh lemon juice<br>
1 cup cold water<br>
<br>
Put cashews in food processor or high speed blender. Blend a little. Add lemon juice. Then add water till desired consistency.<br>
It can store in the fridge for about a week. You can do so many things with it. Check it out.<br>
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<br>
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<br></div>loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-54610779898756456952018-02-26T18:35:00.001-05:002018-02-26T18:35:09.597-05:00mocha cheesecake- no bake!!!!!<div class="separator" style="clear: both; text-align: center;">
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I found this in the No Meat Athlete cookbook. I took out the crust.<br />
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.<br />
<br />
Ingredients:<br />
<br />
one 13.5 full fat coconut milk can.<br />
1 TB agar powder<br />
1 TB plus 1 teaspoon instant coffee crystals<br />
1/4 cup maple syrup<br />
1/4 cup water<br />
1/2 teaspoon vanilla extract<br />
1 cup raw cashews. Soak them over night in water.<br />
2 TB unsweetened cocoa powder<br />
<br />
Separate the coconut liquid and solids. Put the liquid in a saucepan and the solids in a high speed blender.<br />
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.<br />
<br />
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.<br />
<br />
Set in the fridge for at least 3o minutes. Decorate as desired. I used fresh raspberries and slivered, blanched almonds.<br />
<span style="color: purple;">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.</span><br />
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<br />loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0tag:blogger.com,1999:blog-5522581945986354004.post-81581153227077436532018-02-16T18:43:00.002-05:002018-06-06T17:09:58.847-04:00savory tofu skins (yoba)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOGecQlXuNJlZaACd5fIOs5W50Br3s7vObI2-TnpGnuAvnVMqVpGJxirJTwEFKaz4WonRcG8ZfbgPpVpqNlt5s69LJcadUrFYkJpKjrB0-dNUYvTIOC_klNYhVc0f5OdEFRK2imEXMp4E/s1600/pan+fry+nori+yoba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="480" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOGecQlXuNJlZaACd5fIOs5W50Br3s7vObI2-TnpGnuAvnVMqVpGJxirJTwEFKaz4WonRcG8ZfbgPpVpqNlt5s69LJcadUrFYkJpKjrB0-dNUYvTIOC_klNYhVc0f5OdEFRK2imEXMp4E/s400/pan+fry+nori+yoba.jpg" width="400" /></a></div>
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.<br />
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<div>
Ingredients:<br />
Nori seaweed sheets (I used Emerald Cove)<br />
1/4 - 1/2 cup whole wheat pastry flour<br />
A few sprays of oil for frying <br />
3 yoba folds<br />
marinade (I suggest one below, but take your choice)<br />
<br />
Marinade:<br />
1/2 cup nutritional yeast<br />
1/2 cup Tamari<br />
2 TB apple cider vinegar<br />
2 TB balsamic vinegar<br />
2 TB vegan Worcestershire sauce<br />
a few shakes of liquid smoke<br />
2 teaspoons Dijon mustard<br />
a little pepper<br />
a little Tumeric<br />
Mix these together then soak yoba in the marinade.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbEZk6-LZHo9S1OSzirBgPD1nljRtvBtHHLX-OOD6a8zFNmUhDhdmQ66bmIph6OTktnlks8MmcMHUYqE4LpFHbjB__K8mf1SXN_V_bsC8m35NyusNl_X1iPBkguYNpAjUYruaGD6H102D/s1600/marinade.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="267" data-original-width="400" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbEZk6-LZHo9S1OSzirBgPD1nljRtvBtHHLX-OOD6a8zFNmUhDhdmQ66bmIph6OTktnlks8MmcMHUYqE4LpFHbjB__K8mf1SXN_V_bsC8m35NyusNl_X1iPBkguYNpAjUYruaGD6H102D/s320/marinade.jpg" width="320" /></a>After they have soaked, dredge in flour then wrap in a nori sheet. Fold the yoba inside the sheet.<br />
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Pan fry with a tiny bit of oil. Slice thinly and gobble up!<br />
I used the extra marinade as a dipping sauce.<br />
Thanks Bosco!<br />
<br />
Another sauce... this time Bosco's version<br />
<br />
soy sauce<br />
garlic<br />
ginger<br />
sesame oil<br />
<br /></div>
loriann signorihttp://www.blogger.com/profile/16738796573576452724noreply@blogger.com0