World Vegan Day
November 1st was World Vegan Day and it wraps up the month of Vegetarian Awareness Month. Starting off with World Vegetarian Day and World Farm Animal Day, this month is a long celebration has been created to share wisdom, compassion and educate all of us to rise to the next level....
I have been busy with protesting a Bison and Cow meat packing plant, and socializing with friends that share the same thoughts. As much as being active making a difference in the world has great impact on all, we need to be able to take those much needed breaks and recharge....
So, in this up coming holiday season. Seek out the friends who make you laugh and smile, along with making new friends. Continue to make a difference for those you love or those who have no voice.
RecipesUS
Monday, November 12, 2012
Friday, October 26, 2012
Cardamon Oatmeal Fig Cookie
Cardamon Oatmeal Fig Cookie
yields about 16 cookies
By replacing the cinnamon and raisins, and using figs and cardamon you find yourself with spicy and earthy flavors in your mouth! Finding this recipe was a blessing, since I had figs in the fridge that were going to turn at any moment. Bruce loved these and in fact, I offered one to my boss and he liked it! My boss is the "we have to eat meat" kind of guy, so there you go.....
Ingredients:
2 cups rolled oats (not instant)
2/3 cup gluten-free flour mix, such as Bob’s Red Mill (or all-purpose flour)
1 1/2 tsp egg replacer
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/3 cup brown rice syrup
1/3 cup maple syrup
2 T coconut oil, melted
2 T unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup fresh figs, stems trimmed and chopped into chunks (use at least one cup)
1. In a large bowl, whisk the flour, egg replacer, baking soda, salt, cloves, cardamom and oats together until thoroughly combined.
2. In a smaller bowl, mix together the brown rice and maple syrups with the coconut oil, applesauce, and vanilla. Add the wet ingredients to the dry ingredients and mix together. Fold in the fig segments. Refrigerate the dough for 30 minutes.
3. Once the cookie dough has chilled, preheat oven to 350. Line two baking sheets with parchment paper. Scoop the dough by heaping tablespoons onto the baking sheets, keeping in mind that these cookies will spread out (so don’t crowd them together).
Bake for 13-15 minutes, or until cookies have firmed and are golden brown around the edges. Remove from oven and let sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. Let cool completely before serving. Enjoy!
Found: Keepin' It Kind
yields about 16 cookies
By replacing the cinnamon and raisins, and using figs and cardamon you find yourself with spicy and earthy flavors in your mouth! Finding this recipe was a blessing, since I had figs in the fridge that were going to turn at any moment. Bruce loved these and in fact, I offered one to my boss and he liked it! My boss is the "we have to eat meat" kind of guy, so there you go.....
Ingredients:
2 cups rolled oats (not instant)
2/3 cup gluten-free flour mix, such as Bob’s Red Mill (or all-purpose flour)
1 1/2 tsp egg replacer
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/3 cup brown rice syrup
1/3 cup maple syrup
2 T coconut oil, melted
2 T unsweetened applesauce
1 teaspoon vanilla
1 1/2 cup fresh figs, stems trimmed and chopped into chunks (use at least one cup)
1. In a large bowl, whisk the flour, egg replacer, baking soda, salt, cloves, cardamom and oats together until thoroughly combined.
2. In a smaller bowl, mix together the brown rice and maple syrups with the coconut oil, applesauce, and vanilla. Add the wet ingredients to the dry ingredients and mix together. Fold in the fig segments. Refrigerate the dough for 30 minutes.
3. Once the cookie dough has chilled, preheat oven to 350. Line two baking sheets with parchment paper. Scoop the dough by heaping tablespoons onto the baking sheets, keeping in mind that these cookies will spread out (so don’t crowd them together).
Bake for 13-15 minutes, or until cookies have firmed and are golden brown around the edges. Remove from oven and let sit on the baking sheet for about 5 minutes before transferring them to a cooling rack. Let cool completely before serving. Enjoy!
Found: Keepin' It Kind
Thursday, October 25, 2012
Seitan Gyros
Seitan Gyros
Vegan; 30 minutes or fewer
After having a REALLY hard day (started with a root canal at 7:30 am and ended with picking my car up from the shop, with work in between)! I was not really wanting to do a gourmet meal, so this was SUPER quick.... I served these with Falafels to make the meal feel more complete. Grant did mention that this was his favorite meal, so endorsed from the pickiest eater!
1 package of Seitan
1 cup of spinach
1 tomato sliced
4 pieces of naan bread, heated (worked just like pitas)
1. Preheat the oven to 400 degrees and heat up the naan.
2. Over medium to medium-high heat, cook the Seitan. I bought mine in strips, so all I had to do was start cooking....
3. Place toppings in naan (just like a taco) and serve with the vegan Tzatziki Sauce!
Enjoy...
Vegan; 30 minutes or fewer
After having a REALLY hard day (started with a root canal at 7:30 am and ended with picking my car up from the shop, with work in between)! I was not really wanting to do a gourmet meal, so this was SUPER quick.... I served these with Falafels to make the meal feel more complete. Grant did mention that this was his favorite meal, so endorsed from the pickiest eater!
1 package of Seitan
1 cup of spinach
1 tomato sliced
4 pieces of naan bread, heated (worked just like pitas)
1. Preheat the oven to 400 degrees and heat up the naan.
2. Over medium to medium-high heat, cook the Seitan. I bought mine in strips, so all I had to do was start cooking....
3. Place toppings in naan (just like a taco) and serve with the vegan Tzatziki Sauce!
Enjoy...
Tzatziki Sauce
Tzatziki Sauce
Vegan
When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....
1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper
1. Mix all of the ingredients in a bowl and chill until ready to use....
Vegan
When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....
1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper
1. Mix all of the ingredients in a bowl and chill until ready to use....
Tuesday, October 23, 2012
Tools of the Trade & How to Care for Them
Tools of the Trade & How to Care for Them
Alright, for those who have followed me for a while. I haven't posted one these in about a month or so. Well I've found some tips that are worth sharing and I'm excited (I'm a kitchen nerd~that's right I own it!)....
How to clean cast iron: We ALL know how using soap is bad for cast iron, and this is one of the main reasons people protest to using them. And we've ALL had someone we love use soap on our cast irons. I've had to re-season mine once or twice...
Scrub your cast iron with coarse salt and a soft sponge. The salt is a natural abrasive and will absorb oil and lift away bits of food while preserving the pan's seasoning. Rinse away salt and wipe dry. FINALLY!!!! I've been doing this for about a month, and IT WORKS!!!!!
How to re-season:
1. Wash the cookware with warm, soapy water and a stiff nylon brush. Rusty? Scrub it with steel wool. Rinse and dry thoroughly.
2. Apply a thin, even coating of vegetable oil to the entire surface of the pan (inside and out) using a paper towel. Set pan aside.
3. Place aluminum foil on the bottom rack of your oven to safeguard it from oil drips. Heat oven to 350°F.
4. Place the pan upside down on the top rack of the oven. This will allow the oil to drip down and coat the entire pan. Leave the pan in the oven to “bake” for one hour.
5. Turn off the oven and let the pan cool in the oven, or remove it with mitts and place it on a wire rack to cool for an hour. Store your newly re-seasoned pan uncovered in a dry place.
Cutting Boards: Since moving to Colorado, my beloved cutting board was splitting. I later found out that Bruce was not drying it after cleaning it.
Well, one should always completely dry the cutting board after using. If you do find yours splitting, add some sweet almond oil to it and moisturize the board.
Clean your cutting board with hydrogen peroxide. Let everything bubble for a few minutes, then scrub and rinse clean. This helps kill bacteria that might be in deep cuts in your board.
Alright, for those who have followed me for a while. I haven't posted one these in about a month or so. Well I've found some tips that are worth sharing and I'm excited (I'm a kitchen nerd~that's right I own it!)....
Source: marthastewart.com via compassionate on Pinterest
How to clean cast iron: We ALL know how using soap is bad for cast iron, and this is one of the main reasons people protest to using them. And we've ALL had someone we love use soap on our cast irons. I've had to re-season mine once or twice...
Scrub your cast iron with coarse salt and a soft sponge. The salt is a natural abrasive and will absorb oil and lift away bits of food while preserving the pan's seasoning. Rinse away salt and wipe dry. FINALLY!!!! I've been doing this for about a month, and IT WORKS!!!!!
How to re-season:
1. Wash the cookware with warm, soapy water and a stiff nylon brush. Rusty? Scrub it with steel wool. Rinse and dry thoroughly.
2. Apply a thin, even coating of vegetable oil to the entire surface of the pan (inside and out) using a paper towel. Set pan aside.
3. Place aluminum foil on the bottom rack of your oven to safeguard it from oil drips. Heat oven to 350°F.
4. Place the pan upside down on the top rack of the oven. This will allow the oil to drip down and coat the entire pan. Leave the pan in the oven to “bake” for one hour.
5. Turn off the oven and let the pan cool in the oven, or remove it with mitts and place it on a wire rack to cool for an hour. Store your newly re-seasoned pan uncovered in a dry place.
Source: shop.uncovet.com via compassionate on Pinterest
Cutting Boards: Since moving to Colorado, my beloved cutting board was splitting. I later found out that Bruce was not drying it after cleaning it.
Well, one should always completely dry the cutting board after using. If you do find yours splitting, add some sweet almond oil to it and moisturize the board.
Clean your cutting board with hydrogen peroxide. Let everything bubble for a few minutes, then scrub and rinse clean. This helps kill bacteria that might be in deep cuts in your board.
Monday, October 22, 2012
White Pizza
White Pizza
Vegan; 1 hour 10 minutes
I made this last night for more me then Bruce, but he LOVED this! He may not even have to fight with me to make it again! The longest part is the oven roasting the garlic, and trust me, it's worth it! Humor me on the coconut cream, you cannot taste coconut. I cheated with the pizza dough. I did post a recipe, but I found fresh vegan pizza dough at Whole Foods and all you have to do is roll it out! Saved me some time, since Bruce and I have only had yesterday to ourselves....
Roasted Garlic Coconut Cream
1/2 head garlic
1/2 cup coconut milk, unsweetened
Toppings
1/2 cup sun dried tomatoes (I used the packed in oil, so I didn't have to re-hydrate)
1/2 cup artichoke hearts
a few sprigs fresh thyme
a few sprigs fresh rosemary
1. Chop the top (of garlic) off to make them easier to extract later. Place them in aluminum foil and cover with a little olive oil. Roast at 375F for about an hour until light golden brown.
2. When they are cool enough to handle you can pop the cloves out with your fingers. Mince them and blend them with the coconut milk and set aside. (I plan on using the other cloves in a different dish.)
3. Turn the oven up to 475F. Lightly flour a large baking pan, then sprinkle the top of the dough and your hands. Lightly flour the dough again if needed and press out to a large oval, slightly thicker around the edges. (I used my rolling pin to get the right size.)
4. Lightly pour the cream across the crust, then dress with the sun dried tomatoes, artichoke hearts, rosemary and bits of fresh thyme. Bake for 10 minutes or until lightly brown around the edges and the cream is starting to bubble.
Cut up and enjoy immediately!
Basic Vegan Pizza Dough
Basic Vegan Pizza Dough
Make any type of vegan-pizza with this basic dough. If you’re entertaining a crowd or just want to prepare extra dough for freezing, double the recipe (pizza dough freezes very well for up to a month).
Ingredients:
1 cup warm water
2 1/2 teaspoons active dry yeast
1 tablespoon granulated sugar (optional)
3 cups unbleached all-purpose bread flour, plus more as needed
1 teaspoon sea salt
1 tablespoon olive oil (plus extra for greasing bowl)
1. In a measuring cup, place warm water. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it).
2. Sprinkle the yeast into the water, add sugar, and stir gently until both ingredients dissolve (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth, beige mixture results.
3. Let stand for 5 minutes, until a thin layer of creamy foam covers surface, indicating that the yeast is effective. (Note: If bubbles have not formed within 5 minutes, discard mixture and start over with a fresh package of yeast).
Found: Vegan-pizza.com
Make any type of vegan-pizza with this basic dough. If you’re entertaining a crowd or just want to prepare extra dough for freezing, double the recipe (pizza dough freezes very well for up to a month).
Ingredients:
1 cup warm water
2 1/2 teaspoons active dry yeast
1 tablespoon granulated sugar (optional)
3 cups unbleached all-purpose bread flour, plus more as needed
1 teaspoon sea salt
1 tablespoon olive oil (plus extra for greasing bowl)
1. In a measuring cup, place warm water. The water should be warm to the touch but not too hot (water that is too hot will kill the yeast; and water that is too cold will not activate it).
2. Sprinkle the yeast into the water, add sugar, and stir gently until both ingredients dissolve (about 1 minute). When yeast is mixed with water at the proper temperature, a smooth, beige mixture results.
3. Let stand for 5 minutes, until a thin layer of creamy foam covers surface, indicating that the yeast is effective. (Note: If bubbles have not formed within 5 minutes, discard mixture and start over with a fresh package of yeast).
Found: Vegan-pizza.com
Subscribe to:
Posts (Atom)