the two Ls

the two Ls

Friday, April 10, 2020

soft vegan rolls



Yum! These are soooooo good. I found the recipe on The Minimalist Baker. Here the link and the recipe. Thank you Dana for all of your recipes. I love your cookbook!

Ingredients

  • 2 Tbsp organic cane sugar
  • 1/2 tsp sea salt
  • 1 packet rapid-rise yeast
  • 2 cups unbleached all-purpose flour (sub up to 1/3 with whole-wheat pastry / plus more for kneading)- I used the Paloose whole wheat white bread flour
  • 1/2 cup unsweetened plain almond milk
  • 1/4 cup water
  • 2 Tbsp vegan butter + more for topping

Instructions

In a large mixing bowl, combine 3/4 cup flour (amount as
  1. recipe is written // adjust if altering batch size), yeast, sugar and salt.
  2. 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.
  3. Add wet to the dry ingredients and whisk or beat for 2 minutes, scraping sides as needed.
  4. 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.
  5. 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.
  6. 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.
  7. For best results, serve immediately as is, or with vegan butter and jam of choice, such as Orange Thyme. 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.

Saturday, March 28, 2020

creamy white bean soup with kale, rosemary and lemon

1 TB oil coconut oil
1 medium onion chopped small
2 carrots chopped small
1 stalk celery chopped small
4 cloves garlic, minced
chili flakes
1 sprig fresh rosemary
4 cups cooked white beans
4 cups veggie stock
2 TB fresh lemon juice
salt and pepper
3 cups dinosaur kale chopped- about one small bunch

Heat oil. Add veggies till soft then add garlic, chili flakes and rosemary.
Stir and cook till fragrant - a little less than a minute. Add beans and veggie stock. Stir. Bring the soup to a boil.
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.
Add kale. Bring to a boil. Once it's limp it's ready! Serve hot.

Healthy, gluten free, sugar free pumpkin squares

photo next time I make it.

2 cups almond flour blanched or not
1/4 cup arrowroot powder
3/4 cup monkfruit...if you can't get that eryritol
1 1/4 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1 1/2 teaspoon salt
1/2 cup pumpkin puree
2 tablespoons melted coconut oil

Preheat oven to 350.
In a large bowl whisk together dry ingredients
Add in everything else and stir till it is a thick batter.
Transfer to 9x9 pan. I like to line it with parchment paper for removal ease.
Bake 35 minutes till the top is firm to touch. Cool completely before slicing. maybe try with macadamia nut cream cream frosting.

Tuesday, July 2, 2019

black bean brownies


Awesome Black Bean Brownies from Chocolate Covered Katie
Ingredients
  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2 tbsp cocoa powder (10g)
  • 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup, honey, or agave (75g)
  • pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • optional: more chips, for presentation
Instructions
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!

Read more at http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#SoZRi1mzE61cw4g0.99

Black Bean Burgers- the best!!!!

2 15 ounce cans black beans, drained and rinsed
1 generous cup chickpea flour
3 TB tomato paste
2 TB applesauce
1 teaspoon chili powder
2 teaspoons tamari
2 teaspoons apple cider vinegar
juice 1/2 lime

coconut oil to fry in

Place black beans in bowl and smash with potato smasher. Leave some beans whole.  Stir in the rest of ingredients, except oil.
Make burgers- Easily makes 8. Fry in coconut oil.
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.


Sunday, June 16, 2019

Mac and Cheese



Mac and cheese from BY Chloe in NYC
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.

Boil these in water till soft

1 baking potato
1 handful of frozen butternut squash (or another potato)
1 carrot
3 cloves garlic

Drain the veggies. Then add to Vitamix.

Add these ingredients and give it a whirl.

1/2 cup non dairy milk
1/2-3/4 cup nutritional yeast
1/2 lemon  squeezed juice
2 TB garlic powder
pinch salt

Pour the sauce over cooked pasta.

2 boxes of lentil pasta (8oz each total of 16 oz)
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.

 It's even better the second day!
I added coconut bacon on top.
 1cup plus of unsweetened thicker large flake coconut shreds
1 TB coconut aminos (or tamari)
1 tsp or so maple syrup
1/2 tsp or more smoked paprika
a few sprays of liquid smoke
pinch salt

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!

Sunday, June 9, 2019

Yummy Elvis Popsicles

I found this recipe online. It's another of Kathy Hester's delicious recipes.

2 cups mashed ripe bananas
1/2 cup peanut butter
1/4 cup unsweetened non dairy milk
1/4 cup agave nectar
1/4 cup cocoa powder
1/4 teaspoon salt

Add all the ingredients to the blender and puree till smooth.
fill up 5-6 Popsicle molds. Freeze at least 8 hours.