Thursday, October 27, 2011

Chocolate Chip Macadamia Nut Cookie

I had posted on facebook that I was making these and was bombarded with requests for deliveries and a recipe. Since I live far away enough that a delivery of warm cookies is impossible I guess you all will have to settle on the recipe instead. There are many 'alternatives' to baking items so I'm adding other substitutes for things. So to start you will need a bag of vegan chocolate chips, I like the tiny ones by Enjoy Life. And you will need 1 c of macadamia nuts preferably non-salted and chop them just enough to make them chunky. OK to start 1 c shortening or earth balance (if you do the EB then don't add extra salt) 1 c brown sugar (or maple sugar) 1/2 c sugar (or xylotal which comes from birch trees - low glycemic) 2 egg replacer (or 3 T flax meal soaked in 1/2 c water) 1 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 1 1/2 c flour, 3 c quick oats. Mix wet ingredients then add dry stuff the oats last. Then add your chocolate chips and nuts. Bake 350* for 10 min. Makes 4 dozen.

Friday, October 21, 2011

Savory Black-eyed Pea's

The only thing I can say about this is go ahead and try it, it's an amazing way to have black-eyed pea's. I soaked the pea's overnight and cook them until tender with a couple bay leaves and plenty of water. Strain them and put into a baking dish. Add a chopped green pepper, 4 chopped tomatoes, 1/4 c molasses, 2 T maple syrup, 2 T olive oil, 1/4 c tamari, 2 T ground cumin, 2 T chipolte in adobo sauce (canned), touch of salt & pepper and caramelized 2 sweet onions. * Take an iron pan with 1/4 c olive oil and 1 tsp. celtic salt, add chopped vadelia onions on med high heat and stir often until completely caramelized (golden brown - mushy consistency) Mix all ingredients into baking dish bake at 400* stir often for 1 hour. Serve with fresh cilantro or cilantro sauce.

Wednesday, October 19, 2011

Coconut Tempeh

Ahhh....the most requested recipe of mine. It's a nice sweet / savory way to prepare tempeh. Take a glass rectangle baking dish, and mix the following ingredients in it. 1 can of coconut milk, 2 tsp ginger, 2 tsp garlic powder, juice of 2 limes, 3 T agave nectar, 3 T Bragg aminos, mix well with a whisk. Slice a couple cakes of tempeh about 1 in. thick and layer into sauce, flip each piece so it's all fully saturated. Then cover with 1 bag of sweetened shredded coconut. Bake in oven at 400 for about 35-40 minutes or until golden brown. Serve with rice. Enjoy!

Monday, October 10, 2011

Butternut Squash Soup w/ Cilantro Sauce

Fall is here....and that means moving into hard squash season. I bet everyone who has a CSA share or visits their local farm market has witnessed this transition. One of my favorite fall soups is Butternut Squash. It's so easy, really. I take a good peeler and peel toward myself pressing down as firmly as i can. Once you have the skin off - cut the ends off then cut the squash in half with a sharp knife. Scoop out the seeds, and cut into 1 in pieces. Put into pot and add some vegetable broth and water so you cover the squash. Add 1 tsp. celtic salt, some fresh black pepper and 2 T bragg amino's. I like to add a little curry powder, gahram masala or fresh grated ginger. Do what you like for seasoning or leave it simple without it. Bring to boil and turn down heat to simmer. Once the squash is mushy and soft turn off and blend until creamy. Taste and adjust seasonings. If the squash isn't as sweet as you'd like add a tsp. of agave. I like to serve this soup with garnishes like a balsamic glaze, toasted sunflower seeds or the cilantro sauce which is made from blending a 1/2 c of sunflower seeds, 1/2 c vegan sour cream, 1 bunch cilantro chopped, juice of a lime, 1 T bragg amino's and 1 c water.

Thursday, October 6, 2011

Roasted Beet Spread

Since I have a slight addiction going I thought it best to share it with all of you....When I make this i cannot stop eating it (thanks to Kathy S.) and so as I elbow everyone out of the way it's not personal. Roasted Beet Spread...take 1 bunch of beets (cut off greens wash & steam them and eat them for dinner) take the beets and wash them then cut up into cubes, place in glass baking dish, drizzle with olive oil and a pinch of Celtic sea salt, toss & bake in oven until tender...about 35-40 min. Then put into a Cuisinart with 1/2 c walnuts, 1 clove of garlic, a piece of stale bread broken up (I use gf bread) then add 1/4 c olive oil, 2 T balsamic vinegar and 1 T maple syrup. Blend until smooth. Enjoy with crackers or toast (I used Red Thai Rice crackers). Can last in fridge for well over a week unless I'm visiting.... :)