Saturday, December 29, 2012

Raw Cookie Dough Bites

My fellow veg friend KC, introduced me to this amazing website I found this recipe there and like usual, I was skeptical!!! But my, oh my, are these bites delicious!!!
Next time I think I will add some ground flax seed and raisins! J
What you need (slightly modified):
2/3 cup raw almonds
2/3 cup raw walnuts
2/3 cup rolled oats
1/4 tsp ground cinnamon
1/8 tsp sea salt
1/4 cup raw agave nectar
2 tsp pure vanilla extract
3 tbsp dark chocolate chips

What you do:
1. In a food processor: process the almonds,walnuts,oats,cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next mix in the chocolate chips.
4. Roll the cookie dough into balls about 1 tbsp each.
5. Place the pan in the freezer for about an hour to firm up.
6. Store balls in a tightly covered container in the freezer.

Enjoy! J
Adults: 2 thrilled thumbs up
Children: 4 happy thumbs up

Saturday, December 15, 2012

Pumpkin Pie Brownies

What should you do with all the leftover pumpkins from Halloween? Normally I make pumpkin pie, this year however, I decided to try a new recipe.....These pumpkin pie brownies are amazing! Thank you Isa Chandra Moskowitz and Terry Hope Romero and your fabulous book, Vegan Cookies Invade your Cookie Jar! Yum!
What you need:
4 oz. bittersweet chocolate, melted
1 cup pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon pure vanilla extract
3/4 cup flour
1/4 cup Dutch cocoa powder
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt

3/4 cup pureed pumpkin
2 tablespoons corn starch
1/2 cup nondairy milk
1/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
A pinch of ground nutmeg
A pinch of ground allspice

What you do:

Preheat oven to 350 degrees. Grease a 9-inch springform pan, or use a 9-inch square pan, preferably lined with parchment paper.
1 Melt the chocolate.
2 In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla. Sift the flour, cocoa powder, corn starch, baking soda, and salt and stir to combine, then mix in the melted chocolate.
1 Mix all the ingredients in a large mixing bowl and stir until thoroughly combined.
1 Use a spatula to spread the brownie layer mixture into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
2 Let the brownies cool for 20 minutes and then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve.


Adults: 2 thumbs up
Children: 4 thumbs up

Saturday, December 8, 2012

Green Bean Radish Salad

While the title doesn’t make this salad sound too tempting, it is actually quite delicious….and I don’t even like radishes!!! A great healthy side dish for this holiday season!

What you need:
12 ounces green beans
1 small red onion, chopped
4 tbsp fresh cilantro, chopped
2 radishes, thinly sliced
1 tsp chopped fresh oregano
Cracked pepper, to taste
2 tbsp red wine or fruit vinegar
1 tbsp olive oil
10 cherry tomatoes, halved

What you do:
1.       Steam the green beans until tender
2.       Places the beans in a large bowl and add all the ingredients
3.       Toss several times till mixed
4.       Plate and serve
*you can make your own feta by using tofu.
Mix ½ pound extra firm chopped tofu with:
¼ cup vinegar, 1 tbsp lemon juice, 1 tsp salt, 2 tsp basil, 1 tsp oregano, ¼ tsp rosemary and 2 tbsp nutritional yeast flakes


Adults: 2 thumbs up
Children: 3 thumbs up, 1 just so-so