Thursday, September 29, 2011
Wednesday, September 1, 2010
Sunday, March 14, 2010
Day one after the fast...
Greetings Sports fans,
All is well and I am happily and slowly making the transition back into the world of solid foods. Today I want to talk to you about chocolate chip cookies. Vegan chocolate chip cookies. (Had you going there for a minute... didn't I)
Not Your Typical Chocolate Chip Cookies
Woo-hoo!! Another healthier cookie recipe! It's easy to make these vegan- just use vegan chocolate chips and you're there! Personally I would use spelt wheat pastry flour and agave nectar instead of sugar. This recipe came to me from Taste For Life magazine.
3/4 cup vegetable oil
1/2 cup bananas, mashed
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups whole-wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup chocolate chips
1/2 cup walnuts, chopped
6 servings, 12 cookies, 46 minutes, 30 minutes prep
1. Preheat oven to 375°F.
2. Combine the oil, bananas, sugar, salt and cardamom in a medium saucepan.
3. Heat over low heat for about 2 minutes, whisking to blend everything.
4. Sift together the flours and baking soda into a large bowl.
5. Mix in the banana mixture until well combined.
6. Fold in the chocolate chips and walnuts.
7. Drop onto a parchement lined or lightly oiled baking sheet.
8. Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).
9. Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.
All is well and I am happily and slowly making the transition back into the world of solid foods. Today I want to talk to you about chocolate chip cookies. Vegan chocolate chip cookies. (Had you going there for a minute... didn't I)
Not Your Typical Chocolate Chip Cookies
Woo-hoo!! Another healthier cookie recipe! It's easy to make these vegan- just use vegan chocolate chips and you're there! Personally I would use spelt wheat pastry flour and agave nectar instead of sugar. This recipe came to me from Taste For Life magazine.
3/4 cup vegetable oil
1/2 cup bananas, mashed
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 1/2 cups whole-wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup chocolate chips
1/2 cup walnuts, chopped
6 servings, 12 cookies, 46 minutes, 30 minutes prep
1. Preheat oven to 375°F.
2. Combine the oil, bananas, sugar, salt and cardamom in a medium saucepan.
3. Heat over low heat for about 2 minutes, whisking to blend everything.
4. Sift together the flours and baking soda into a large bowl.
5. Mix in the banana mixture until well combined.
6. Fold in the chocolate chips and walnuts.
7. Drop onto a parchement lined or lightly oiled baking sheet.
8. Bake for 14-16 minutes, until they look slightly underdone (like other chocolate chips cookies, they will firm up after they are cooling).
9. Let rest on cookie sheet for about 5 minutes, then transfer to a cooling rack.
Friday, March 12, 2010
39...1
Well Sports fans... one more day of fasting... Today I am going to give you a recipe I found for an amazing dessert... that is good and good for you... and it is a vegan cheesecake... enjoy...
This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant. Agave nectar is sweeter than honey with a milder, more floral taste—ideal for desserts or drinks.
DIRECTIONS
- Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
- Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
- Place cashews, coconut oil, lime juice, agave nectar, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries; and serve.
Member Rating: 
ingredient list
Serves 12
- 2 cups macadamia nuts
- 1 1/2 cups cashews
- 1/2 cup pitted Medjool dates
- 1/4 cup dried coconut
- 6 Tbs. coconut oil, melted (gently warmed)
- 1/4 cup lime juice
- 1/4 cup raw agave nectar
- 1/2 sun-dried vanilla bean
- 3 cups mixed berries, such as blueberries and raspberries
Nutritional Information
Per SERVING:
| Calories | 359 |
| Protein | 5g |
| Total Fat | 28.5g |
| Saturated Fat | 9.5g |
| Carbs | 24g |
| Choelsterol | 0mg |
| Sodium | 7mg |
| Fiber | 4g |
| Sugar | 14g |
Wednesday, March 10, 2010
37...3
Greetings Sports fans,
Vegan Chicken Pot Pie
There is nothing more warming than a homemade Vegan Chicken Pot Pie. This is one of the all time favorite comfort foods after Vegan Macaroni & Cheese.
Ingredients
3 yellow onions, diced
1/2 cup extra virgin olive oil
3/4 cup Bob's Red Mill Organic Pastry Wheat Flour
1/4 cup Bob's Red Mill Unbleached White Flour
4 cups Imagine Vegetable Stock
1/4 teaspoon Hawaiian Sea Salt
1 teaspoon black pepper, crushed
1/2 cup Silk Soy Milk Creamer, Plain
2 cups cooked sliced mushrooms, white or crimini
1 package frozen pearl onions
1 package frozen petite peas
4 cups precooked diced organic potatoes, Yukon or Russet
2 cups precooked diced organic carrots
6 garlic cloves, minced
1/2 cup fresh Italian Parsley, chopped
12 whole springs of fresh Italian Parsley for decoration
1 package Chicken Seitan, shredded
prepared a basic pie crust or purchase a frozen vegan pie crust or vegan puff pastry... my favorite is Aussie Bakery Puff Pastry.
Tools
heavy bottomed sauté pan
insulated cookie sheet
rolling pin for crust top
potato peeler
cutting board
knifes
measuring cups
measuring spoons
garlic press
kitchen shears
steamer sauté pan with lid
one large Pyrex dish or one large and two small (individual oven proof dishes will work well too)
Preparation
Preheat Oven
Preheat oven to 400 degrees F if using the vegan puff pastry by Aussie Bakery... if using tradition pie crust, preheat the oven to 375 degress F. Puff pastry needs a HOTTER OVEN.
Cut and Measure Ingredients
Cut and measure all the vegetables and ingredients required for this recipe.
Pre-cook Potatoes
Russet potatoes need to be peeled before dicing, but Yukon Gold's can keep their skins.
Boil the diced potatoes until al dente done, drain and set aside.
Remember, these vegetables will be cooked in the oven for an hour later.
Steam Carrots
Steam diced carrots until al dente, almost done, drain and set aside.
Sauté Onions & Mushrooms
Sauté the diced onions and sliced mushrooms in two tablespoons of the olive oil until golden brown.
When the onions and mushrooms are a golden brown, remove them from the pan and place in a side dish.
Create the Chicken Pot Pie White Sauce Base
In the same pan the onions were sautéed, add the olive oil, flours, sea salt, and pepper.
Over medium heat, stir the contents until it bubbles and turns golden brown.
Add the vegetable stock slowly and whisk vigorously to eliminate any lumps.
Whisk in the Plain Silk Soymilk Creamer and turn off the heat.
Add the Vegetables and Chicken Seitan
In a larger pan, add the white sauce base, all the vegetables, Italian parsley, and seitan chicken.
Fold the ingredients together and taste for seasoning. Add more salt and pepper if desired.
Baking Dish and Crust
Spray the serving dishes with a non-stick oil spray.
Pour the vegetable sauce into the dishes.
Roll out the prepared dough crust and lay over the top of each Vegan Chicken Pot Pie.
This Crust is a vegan store bought puff pastry: Aussie BakeryPuff Pastry
Aussie Bakery Vegan Puff Pastry
Poke a few holes in the dough top and press the edges onto the casserole dishes.
Bake
Place the assembled casseroles onto an insulated cookie sheet covered with parchment paper to make clean up easier.
The Vegan Chicken Pot Pies will bubble over slightly, so be prepared with a parchment liner or silicone liner on the cookie sheet.
Bake the dough crusted Vegan Chicken Pot Pies for approximately 30 minutes in the pre-heated 400 F. degree oven. When the crust is golden brown and the contents are bubbling, it is DONE!
Presentation
Scoop out a portion for each person and add a sprig of Italian flat leaf parsley. This is a crowd pleaser and nothing will be left. If you don't want to deal with the crust, this tastes great just like a stew! Add a whole wheat roll or a piece of barley bread and dinner is ready!!!
As I am approaching the end of this years fast and the beginning of a new year and a celebration of freedom, I feel a calmness beyond expression, very different from other years at the end of the fast, something that is assuring and full of joy...
I am going to give you a version of a comfort food today... the all- American (Vegan) Chicken Pot Pie. This version is made with Seitan, but you can substitute your favorite vegan chicken strips... Enjoy... All the best...always...
Yoel
Vegan Chicken Pot Pie
There is nothing more warming than a homemade Vegan Chicken Pot Pie. This is one of the all time favorite comfort foods after Vegan Macaroni & Cheese.
Ingredients
3 yellow onions, diced
1/2 cup extra virgin olive oil
3/4 cup Bob's Red Mill Organic Pastry Wheat Flour1/4 cup Bob's Red Mill Unbleached White Flour
4 cups Imagine Vegetable Stock
1/4 teaspoon Hawaiian Sea Salt
1 teaspoon black pepper, crushed
1/2 cup Silk Soy Milk Creamer, Plain
2 cups cooked sliced mushrooms, white or crimini
1 package frozen pearl onions
1 package frozen petite peas
4 cups precooked diced organic potatoes, Yukon or Russet
2 cups precooked diced organic carrots
6 garlic cloves, minced
1/2 cup fresh Italian Parsley, chopped
12 whole springs of fresh Italian Parsley for decoration
1 package Chicken Seitan, shredded
prepared a basic pie crust or purchase a frozen vegan pie crust or vegan puff pastry... my favorite is Aussie Bakery Puff Pastry.
Tools
heavy bottomed sauté pan
insulated cookie sheet
rolling pin for crust top
potato peeler
cutting board
knifes
measuring cups
measuring spoons
garlic press
kitchen shears
steamer sauté pan with lid
one large Pyrex dish or one large and two small (individual oven proof dishes will work well too)
Preparation
Preheat Oven
Preheat oven to 400 degrees F if using the vegan puff pastry by Aussie Bakery... if using tradition pie crust, preheat the oven to 375 degress F. Puff pastry needs a HOTTER OVEN.
Cut and Measure Ingredients
Cut and measure all the vegetables and ingredients required for this recipe.
Pre-cook Potatoes
Russet potatoes need to be peeled before dicing, but Yukon Gold's can keep their skins.
Boil the diced potatoes until al dente done, drain and set aside.
Remember, these vegetables will be cooked in the oven for an hour later.
Steam Carrots
Steam diced carrots until al dente, almost done, drain and set aside.
Sauté Onions & Mushrooms
Sauté the diced onions and sliced mushrooms in two tablespoons of the olive oil until golden brown.
When the onions and mushrooms are a golden brown, remove them from the pan and place in a side dish.
Create the Chicken Pot Pie White Sauce Base
In the same pan the onions were sautéed, add the olive oil, flours, sea salt, and pepper.
Over medium heat, stir the contents until it bubbles and turns golden brown.
Add the vegetable stock slowly and whisk vigorously to eliminate any lumps.
Whisk in the Plain Silk Soymilk Creamer and turn off the heat.
Add the Vegetables and Chicken Seitan
In a larger pan, add the white sauce base, all the vegetables, Italian parsley, and seitan chicken.
Fold the ingredients together and taste for seasoning. Add more salt and pepper if desired.
Baking Dish and Crust
Spray the serving dishes with a non-stick oil spray.
Pour the vegetable sauce into the dishes.
Roll out the prepared dough crust and lay over the top of each Vegan Chicken Pot Pie.
This Crust is a vegan store bought puff pastry: Aussie BakeryPuff Pastry
Aussie Bakery Vegan Puff Pastry
Poke a few holes in the dough top and press the edges onto the casserole dishes.
Bake
Place the assembled casseroles onto an insulated cookie sheet covered with parchment paper to make clean up easier.
The Vegan Chicken Pot Pies will bubble over slightly, so be prepared with a parchment liner or silicone liner on the cookie sheet.
Bake the dough crusted Vegan Chicken Pot Pies for approximately 30 minutes in the pre-heated 400 F. degree oven. When the crust is golden brown and the contents are bubbling, it is DONE!
Presentation
Scoop out a portion for each person and add a sprig of Italian flat leaf parsley. This is a crowd pleaser and nothing will be left. If you don't want to deal with the crust, this tastes great just like a stew! Add a whole wheat roll or a piece of barley bread and dinner is ready!!!
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