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Tuesday, March 6, 2018

Stir Fry Tempeh with Orange Sauce

I made this last night and everyone loved it.  So I am trying to be better about posting the recipes to my blog, so that I have a running list of ideas, instead of just keeping a running list and never knowing where the recipe is at any given moment.  The sauce is the key here, and I followed the recipe for that.   My boys didn't want the bell pepper so I added carrot instead, but really you could use any vegetable for this, I think, and it would be just as delicious.

Here is the link to the original recipe for the Stir-Fry Tempeh with Orange Sauce.  Like I said I made no changes to the sauce, delicious as is.   Take a look at give it a try. 

Wednesday, October 4, 2017

Rhubarb Cake

This was a delicious recipe, subtle rhubarb flavor, that I adapted to make vegan.  Would be so easy to make gluten free as well.

You can find the original recipe here at All Recipes including the directions. I am going to list my ingredients below so you can see the changes I made.

1 1/4 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups all-purpose flour (or gluten free flour mixture)
1 TBSP chia seeds, ground and added to 6 TBSP water (to replace the egg)
1 cup vegan sour cream
3 cups chopped rhubarb

1 cup sugar
1/4 cup earth balance
1/4 cup flour

cinnamon for dusting

Monday, September 25, 2017

Vegan Banana, Chocolate Chip, Pecan Cake

I have had several people ask for this recipe.  It isn't my recipe, but I have adapted it just a bit.  But you can find the original Banana Bread recipe here at the Daring Vegan's blog.  LOVE IT and love the blog. 
I pretty much follow the recipe as is.  There is one ingredient that I am not sure is a mistake, but on every recipe I have seen, even others on this blog, that use flax as egg replacer, they use 1 TBSP ground flax and 3 TBSP water for each egg.  So 2 TBSP flax and 6 TBSP water would be for two eggs.  And in this recipe I have used 2 TBSP flax and 6 TBSP water for 2 eggs and it works perfectly.

My changes are:
-Use 1 heaping TBSP chia seed, ground, and 6 TBSP water for the 2 eggs.  I am just finding that chia works so much better. Thickens better and quicker than ground flax, and I don't use as much.
-1 heaping tsp cinnamon
-Add in 1 cup vegan chocolate chips as well as 1 cup chopped pecans
-Bake in a small square cake pan for about 45 minutes.  Check with a toothpick or knife.

My whole family enjoys this Banana "Cake"

Saturday, August 26, 2017

Baked Vegan Donut Recipe

I have made these donuts several times now and my kids love them.  Of course they are donuts, what's not to love. They are light and delicious.  Here is the link to the recipe I kind of followed, but I made several changes so I will write my recipe below.

1 cup all purpose flour (or you can easily substitute this for a gluten free flour mixture and make them gluten free)
2 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
2.5 tsp of ground chia seed, mixed in 3 Tbsp water
3/4 cup non dairy milk (I have used soy milk and hemp milk and both worked well)
1/4 cup melted coconut oil
4 ounces of vegan semi sweet chocolate chips

These are the vegan chocolate chips I use .  They melt beautifully
and taste delicious.

Combine everything except the flour, milk, and chocolate chips in a bowl and combine.  This will make a thick mixture.  Then add the milk.  I do it like this because once you add the milk the coconut oil cools and becomes a solid.  Mix in the milk and keep stirring.  You will see the coconut oil cools and solidifies in the mixture, but they are small beads and it works well.  Lastly add in the flour.  Mix and then add to donut trays, these are the ones I have and use.  Bake at 350 degrees for 15-17 minutes, a toothpick inserted, will come out clean.  Let cool for 10 minutes and then pop out of the forms.  Let them cool completely before topping.  Unlike the recipe I did not want them completely covered in chocolate and sprinkles, so I melted about 4 ounces of chocolate chips, spool that into a baggie, cut a tiny hole in the tip and just squeeze it on top of the donuts.

So easy and delicious!

Thursday, April 27, 2017

Vegetable Chowder

Delicious, I loved this chowder.  A light, nice spring/summer chowder. Loved it!

-I used two large handfuls of fingering potatoes and cut them into chunks, not sure how many but a good amount.
-2 cups of corn
-2 carrots chopped
-2 celery spears chopped
-1 large head of broccoli stalks chopped (I used the stalks and peeled and chopped them, used the flowers for something else.
-1 chopped onion
-1 large bunch of asparagus chopped
-3 Tbsp fresh minced thyme
-1 Tbsp cumin
-3 cloves garlic minced
-1 Tbsp dried dill
-S&P to taste
-4-6 cups vegetable broth

I put everything except the potato, and asparagus in a large soup pot and let it cook for 20 minutes.  I added 4 cups of broth to start then added a little more at the end to make the consistency I liked.  After 20 minutes I added the asparagus and potato and let it simmer until the potatoes were knife tender, about 10 minutes.  I mashed the soup a couple of times to just break a few potatoes and thicken it a little.  You could add 2 cups of soup to a blender, blend and then add that back in the soup for a thickener. All good.  I think other veggies would be good too, Like zucchini, or okra.  Delicious. Enjoy!

Tuesday, March 7, 2017

Buddha Bowl with Cashew Curry Sauce

What I have in my bowl isn't as important as the sauce.  Really this meal could be any mixture of veggies, beans and grains and it would be delicious.

The Sauce...
Cashew Curry Sauce:
3/4 cup soaked raw cashews
1/2 cup coconut milk
1 TBSP tamari sauce
1/2 TBSP rice vinegar
1 tsp curry paste (I used mild, but that is just me, use what you like)
1/2 tsp ground ginger
Put everything in a food processor or blender and blend until creamy.

I mixed this up and have it in a jar in the refrigerator, great on many different dishes, like rice noodles and broccoli, YUM!

In my bowl I have
~Shelled edamame
~Wheat berries
~Brown Rice
~Sweet Potatoes

Friday, March 3, 2017

Vegan Pasta Alfredo

This is by far the best vegan Alfredo sauce we have tried and everyone here loved it.  It is not my recipe.  I used this recipe:

The recipe is in the comments.  But if you can't get to the facebook page to see the video here is the posted recipe:

* ½ cup raw cashews (you can use whole or halves and pieces)
* 1 medium to large yellow, brown, or white onion, chopped
* 2 cloves garlic, chopped
* 2 ¼ cups water, divided
* Approx. ¼ cup lemon juice (juice from one lemon)
* 3 Tbsp. miso paste (white or yellow is fine)
* 1 Tbsp. agave nectar
* ⅓ cup or more of nutritional yeast
* 1 tsp. crushed red pepper (optional)
* salt and pepper to taste
* 1 package of pasta (something flat or tube-ish works best… we like fettuccine, farfalle bow-ties, or penne)

1. Get a large pot. It’s a little bit of overkill for the onions, but then you can use it for boiling the pasta and then again for the heating the sauce and mixing it with the pasta… I’m all about trying to use as few pots as possible! Fry onions on medium heat with a dash of salt for about 5 minutes till soft and starting to caramelize a little bit. Be sure to stir occasionally to keep from burning. Add garlic and continue frying for another minute or so. Add about ¼ cup of water to de-glaze the pan. Remove from heat.
2. While the onions and garlic are frying, add the cashews to the blender and blend until it’s a powder. Don’t overdo it because you don’t want cashew butter… just a nice powder. Note: you can soak the cashews for a few hours, but I never do.
3. Add remaining 2 cups of water, the onion mixture, and all the other ingredients through crushed red pepper (if you’re using it) and blend on highest speed for five minutes. It’ll be relatively thin, but it thickens after it’s heated up and after it sits around. As soon as you start the blending, get the pot filled with water and about a teaspoon of salt, and get it boiling.
4. Boil pasta according to directions. Ideally you want the sauce fully blended by the time the pasta is ready. Usually my sauce is done long before the pasta.
5. Note: I use the entire recipe of sauce for a package of pasta, but you can start with ¾ of it and add more to liquefy if needed. Pour the desired amount of sauce into the pot and heat on medium, stirring constantly. When it becomes thick enough to coat the back of a spoon, it’s ready for you to add the pasta to it.
6. Add pasta and continue heating till sauce is thickened to your preference. Serve immediately with crushed red pepper, nutritional yeast, or your favorite vegan Parmesan.

Again this is not my recipe but I just love it.  Please go look it up on facebook and follow Jane's page, awesome, and watch the video.  I followed this recipe as is and added broccoli to the dish, he does in the video and my boys both love broccoli.  But really you could add any veggie and I think it would taste amazing.  I pre-soaked my cashews.  Use gluten free pasta and it is delicious!