Tuesday, November 19, 2013

My Favorite Breakfast

Thanks to my friend, AS, I’ve been talking a lot recently about what I eat for breakfast and what I do with chia seeds J. A year ago I had the pleasure of meeting Dr. Esselstyn and he shared with me his favorite breakfast. I didn’t believe him at first that it could possible be good, because oats are made for cooked oatmeal!!.... but I trusted him and tried it. I was hooked!!! Now, our kids love it too and repeatedly ask for “Dr. Esselstyn’s cereal”. I could eat this cereal everyday of my life!!

There are many variations! Enjoy adding nuts, granola, other frozen fruits, or even other seeds. You can also adjust the measurements. Sometimes I add double the berries, but I find the frozen aspect is what makes this so delicious!

Here is the version I love best:

½ cup whole rolled uncooked oats
½ tbs of ground flax seeds
½ tbs of chia seeds
½ cup frozen blueberries
(sometimes frozen raspberries too)
1 cup non-dairy milk

Add to a bowl in that order and then mix and gobble it up! The milk turns blue, which is always fun for our kids!!


Adults: 2 big thumbs up
Kids: 4 thumbs up

Saturday, May 25, 2013

Tiramisù Pancakes

I love everything Tiramisù, so when I read Chef Chloe’s recipe for Tiramisù Pancakes, I couldn’t resist! She has out done herself again! These are absolutely delicious, easy to make, and a big hit in our house!
From Chloe's Vegan Desserts
What you need:
1 cup all-purpose flour
1 Tbs baking powder
1 Tbs instant espresso powder
½ tsp salt
¾ cup water
¼ cup maple syrup
1 Tbs dark rum
1 cup nondairy semisweet chocolate chips
Canola oil
Powdered sugar
Chocolate shavings
Vegan whipped cream, optional

What you do:
1)      In a large bowl, whisk together the flour, baking powder, espresso powder, and salt.
2)      In a separate small bowl, whisk together the water, maple syrup, and rum.
3)      Add the liquid to the flour mixture and whisk until combined; the batter should have some lumps in it.
4)      Gently fold in the chocolate chips.
5)      Lightly oil a large nonstick skillet and heat over medium-high heat.
6)      Pour ¼ cup batter onto the skillet. When bubbles appear in the center of the pancake, flip it.
7)      Let cook on the other side until lightly browned and cooked through.
8)      Remove from the skillet and keep warm in the oven.
9)      Repeat with the remaining batter. If the batter becomes too thick, add a little more water, 1 tablespoonful at a time.
10)   To serve, dust the pancakes with powdered sugar, chocolate shavings, maple syrup  and top with a dollop of vegan whipped cream if desired.
Makes 2 to 3 servings

Adults: 2 thumbs up!
Children: 2 thumbs up!

Wednesday, April 24, 2013

Nothing says Spring better than Carrot Cake!

These delicious cupcakes were adapted from Colleen Patrick-Goudreau’s recipe in the Joy of Vegan Baking. Simple, healthy and delicious. If in a hurry, you can always use store bought frosting (most are vegan). If making your own there are many non-dairy varieties; from tofu based, to coconut milk, to non-dairy cream cheese. I have listed my favorite frosting recipe below.

What you need: (makes 16 cupcakes)
3 tbs ground flaxseed (this serves as your “egg”)
½ cup water
2/3 cup canola oil
1.5 cups finely grated peeled carrots
1 cup chopped walnuts
1 cup raisins
1 1/3 cups unbleached all-purpose flour
1 cup granulated sugar
1.5 tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp allspice
½ tsp salt
1 recipe cream cheese frosting (see below)

What you do:
1) Preheat oven to 350 degrees.
2) Line cupcake pan with liners.
3) In a blender, mix the ground flaxseed and water till creamy.
4) Add oil and blend till combined.
5) Transfer to a bowl and add carrots, walnuts, and raisins. Mix.
6) In a separate bowl combine the dry ingredients.
7) Mix the wet and dry ingredients  combine thoroughly. Do not overmix.
8) Pour into cupcake pan. Bake for 20 minutes, until a toothpick in the center comes out clean.
9) Let cool for 1 hr then frost.

Cream Cheese Frosting
8 ounces of non-dairy cream cheese (I prefer the TJs brand)
2 tsp vanilla extract
1 cup powdered sugar

Whip the cream cheese and vanilla extract with a hand held mixer, slowly add the sugar ¼ of a cup at a time. Frost your cooled cupcakes and decorate!

Adults: 2 thumbs up
Children: 3 thumbs up (one no likey if no chocolate)

Tuesday, March 26, 2013

Viva la Vegan Caesar!

 Is a Caesar salad possible without the egg yolks, anchovies, and parmesan cheese? Why, yes it is!!! Thanks to Chef Chloe! I have tried many vegan versions but this one is my favorite, from her book Chloe’s Kitchen. I think the capers are the key!

What you need:
¼ cup soft tofu
¼ cup olive oil
2 gloves garlic
2 tbs lemon juice
1 tbs white vinegar
1 tbs Dijon mustard
1 tbs white miso paste
1 tsp sea salt
½ tsp freshly ground pepper

1 head romaine lettuce, chopped
2 tbs drained capers

Make your own or you can purchase healthy, dairy free versions at WFs

What you do:
1.)    Blend all dressing ingredients till smooth
2.)    In a large bowl,  combine lettuce and capers
3.)    Toss with dressing and add croutons



Adults: 2 thumbs up
Children: 4 thumbs up

Sunday, February 24, 2013

Coconut Butternut Squash Soup

It is still cold enough for soup! Thank you Chefs ES and SS for inspiring me to make this hearty soup! I found this recipe in the Vegan Holiday Kitchen and made some adjustments! I used frozen pumpkin saved from Halloween instead of the butternut squash and it turned out perfectly!
What you need:
1 large baked butternut squash (or pumpkin)  (about 1.5 lbs)
2 tbs olive oil
1 large yellow onion chopped
2 cups vegetable broth
2 cans of coconut milk (low fat or regular)
2 tsp curry powder
2 tsp fresh ginger (or jarred)
Pinch of nutmeg
1 bag of frozen sweet corn

What you do:
1.)    Heat oil in your soup pot, add onion and sauté
2.)    Add squash, spices and vegetable broth
3.)    Let simmer for 10 minutes
4.)    Stir in the coconut milk
5.)    Use an immersion blender to blend till smooth
6.)    Cook for 10 minutes
7.)    Add the frozen corn and let cook for another 5 minutes
8.)    Season with sea salt and fresh ground pepper
9.)    Serve warm

Adults: 2 thumbs up (and my husband normally hates squash)
Children: 2 thumbs up (apparently the other two got his genes) J

Monday, January 21, 2013

Cauliflower Crumbles

From VegNews “Top 12 vegan recipes of 2012”: Soy-free vegan ground beef.
I named it Cauliflower Crumbles in our house! I have made mashed cauliflower in place of mashed potatoes before, so I was afraid the consistency of these crumbles would be too mushy. Surprisingly, these crumbles turned our perfect!!! My new fave “crumbles” to use.

What You Need:
(Makes 4 cups)
1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos

What You Do:
1.Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.
2.In a food processor, process cauliflower, walnuts, and tomato until completely minced. Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.
3.Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer
4. Mix with marinara sauce for spaghetti or lasagna, or add some cumin to make with tacos.



Adults: 2 thumbs up
Children: 4 thumbs up