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

US Customary - Metric

• 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.

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!

View Black Bean Brownies Nutrition Facts

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.

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!

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.

rutabaga fondue...a la Fancy Radish

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.
We served our fondue with cut up apples, tiny sweet gherkin pickles and the warmed pretzel bread. Perfect winter dish served by the fire.

1 1/2 lbs rutabaga peeled, in small cubes
1 cup waxy white potatoes peeled, in small cubes
2 Tb vegan butter- Earth Balance (divided)
3/4 cup red onion diced
2 TB apple cider vinegar
1/2 cup nutritional yeast
1/2 cup white wine
2 cups hot cooking water
4 TB white miso

 Place rutabaga in large pot and cover with water. Submerge by 2"
Add salt and boil for 15 minutes.
Then add potatoes and cook for another 15-20 minutes. Both rutabaga and potato should be soft.

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.

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.

Take another 1/2 cup of cooking liquid and place in small bowl. Whisk the Miso into it till dissolved.

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.

Cover to keep warm for serving.

(We used the leftover fondue over tiny potatoes like Raclette.)

absolutely delicious sour cream- vegan of course

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.

1 cup soaked cashews
1/2 cup water
2 Tb freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon Dijon mustard
salt

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.
Than you to Cookie and Kate for the recipe.

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.