tag:blogger.com,1999:blog-1195985128924090122024-03-05T16:27:42.260-08:00Likes to Play With Her FoodPlant based cooking, a little gardening, life, and love.Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.comBlogger500125tag:blogger.com,1999:blog-119598512892409012.post-78915294575869666442015-12-24T11:22:00.003-08:002015-12-25T05:41:25.999-08:00Veggie Pot Pie with Be'If Schmeat ~ Warm, Comforting, and Simple<br />
It's been really cold and rainy this last week. We had a really huge wind storm the other day. I was in the house and listened as branches hit the house. It was really loud. Don't think I've worried about a storm for a long time. It was a little scary. The lights flickered a few times, but nothing major happened.<br />
<br />
I thought about how grateful I am to be home with electricity and my slippers. I thought, an old fashioned pot pie sounded good for a such a cold rainy day. I didn't need to go anywhere, I have some puff pastry in the freezer and it can be made with just about any veggies on hand. I had some basics on hand, but any veggies added to this would make a great filling: broccoli, mushrooms, yams, and leeks.<br />
<br />
So, I took a tour through my fridge to see what I had on hand. I usually always have some celery, onions, carrots, as those are staples on my shopping list. I have some peas in the freezer. At first I thought I'd make it with just veggies as I didn't have any extra firm tofu or tempeh. What I did have was some seitan roast. It's called Be'IF and it's a seitan roast made in Portland, OR, <a href="https://www.facebook.com/Homegrown-Smokehouse-and-Deli-1653310431555875/" target="_blank">The Homegrown Smokehouse and Deli.</a><br />
<br />
Check it out if you're in Portland. There are a variety of "Schmeat's" made a the Smokehouse. There's quite a variety to choose from as well as a the same great menu as the food truck on Mississppi. <a href="http://www.yelp.com/biz/homegrown-smoker-bbq-portland" target="_blank">Homegrown Smoker BBQ.</a><br />
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This is how it happened...<br />
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Vegetable Pot Pie with Be'If<br />
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<![endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> * 2 cups diced seitan, optional - If you don't have this, that's OK </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> * 6 cups veggie stock or water (I used low sodium
vegetable broth)<br />
* 1 cup yellow onion, diced</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">
* 1 cup carrots, peeled and diced</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> * 1 cup Crimini mushrooms, quartered</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> * 1 cup diced potatoes <br />
* 1 cup green peas<br />
* 3/4 tsp thyme, minced<br />
* 3/4 tsp sage, minced<br />
* 3/4 tsp sea salt<br />
* 3/4 tsp fresh ground black pepper<br />
* 1 tbsp nutritional yeast flakes<br />
* 1 tbsp tamari soy sauce<br /> * 1/3 cup flour, (wheat or spelt works well)<br /> * 1/3 cup vegan margarine such as Earth Balance</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"> * 1 puff pastry sheet rolled out to by 12x10 inches<br />
<br />
Preparation:<br /> </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Preheat oven to 375º.<br />
To make
a roux, melt the vegan margarine in a saute pan, add flour and whisk constantly
until light brown in color. Cool and set aside.<br />
In a large pot or skillet, cook onions for 3 minutes stirring constantly and adding veggie stock 2 TB at a time time when onions begin to stick. Add
carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add stock, potatoes, and mushrooms, and simmer for 8-10 minutes, until potatoes are tender. Whisk in nutritional yeast
flakes, peas, tamari, and diced seitan, if using. </span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span><br />
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<br />Add the roux a bit at a time and continue to cook as sauce begins to thicken.
Once mixture is cool, pour into individual ramekins, glass pie pan or small
casserole dish. Cover mixture with puff pastry (be sure to leave a small excess
of pastry for folding and fluting of the edge) and seal edges. Cut small slits in the top of crust.</span><br />
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Bake at 375º until crust is golden brown and filling mixture is bubbling. Enjoy<br />
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</span>Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-27050944898195027812015-12-13T19:58:00.003-08:002015-12-13T20:18:59.637-08:00Caramelized Onion Upside Down Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFOtukSebF4VgZrwOumqe5dk_FvO3sdhmTZhq1mdkKGG7jPtru4Bq2MmtujLds_jR-FzN1khRwufoIzteCNy5f5Wlax86A0MPz7_PsptX1aExxIcQbyQ5cwngORXW8mbwbwp64wyN2PUq/s1600/cornbread+corner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFOtukSebF4VgZrwOumqe5dk_FvO3sdhmTZhq1mdkKGG7jPtru4Bq2MmtujLds_jR-FzN1khRwufoIzteCNy5f5Wlax86A0MPz7_PsptX1aExxIcQbyQ5cwngORXW8mbwbwp64wyN2PUq/s320/cornbread+corner.jpg" width="320" /></a></div>
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This is a fun recipe, a full meal in one slice of flavorful Onion Upside Down Cornbread. The onions are perfectly caramelized, the cornbread is light and the broccoli adds a nice touch. It's really pretty when it comes out of the pan. From a distance the whole dish looks like cinnamon rolls. In fact, when Scott came home from work Friday and saw it on the stove-top he said "Yum, cinnamon rolls tonight". Nope, something quite different.</div>
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I saw <a href="http://sweetsavant.com/2015/07/29/vidalia-onion-upside-down-broccoli-cornbread/">this recipe</a> online while looking for some interesting polenta ideas. I decided I could veganize it pretty easily. I recently bought some wonderful stoneground polenta made from heirloom <a href="http://lonesomewhistlefarm.com/products/polenta">Abenaki</a> corn from <a href="http://lonesomewhistlefarm.com/pages/about-us">Lonesome Whistle Farm</a>. It's much more colorful than the usual polenta we buy at the market. I ground it a little finer into more of a fine cornmeal with my Vitamix. If you make this cornbread, yours will probably turn out a little more golden brown then mine if you are using the conventional bright yellow cornmeal.</div>
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<a href="http://i891.photobucket.com/albums/ac114/DebKay_photos/796dd5e0-94ec-47c9-9a22-fcc15efc6d95_zpsezwzsalu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i891.photobucket.com/albums/ac114/DebKay_photos/796dd5e0-94ec-47c9-9a22-fcc15efc6d95_zpsezwzsalu.jpg" height="236" width="320" /></a></div>
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This is what happened when I made this recipe without the dairy products asked for in the original recipe. </div>
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<span style="color: #660000;"><span style="font-size: large;">Vegan Onion Upside Down Cornbread</span></span></div>
<span style="color: #660000;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;"></span></span> </span></span><br />
<span style="color: #660000;"><span style="font-size: large;"> <i><span style="font-size: small;">Original recipe by Demetra Overton - <a href="http://sweetsavant.com/2015/07/29/vidalia-onion-upside-down-broccoli-cornbread/">Sweet Savant.com</a></span></i></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">You will need a 10 or 12 inch cast iron skillet for this dish. </span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Ingredients</span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 Onions, sliced thin, about 1/4"</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">4 TB toasted sesame oil (I used sesame oil because I like it, you can use olive oil)</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 1/2 cups of fine ground yellow or white cornmeal</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 cup all purpose flour, <i>I used an heirloom wheat. For gluten free cornbread, use Bob's Red Mill Gluten Free Baking Flour</i> </span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 1/2 teaspoons sea salt</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/3 cup raw cane sugar</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1 TB baking powder</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">2 cups chopped fresh broccoli</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Egg Replacer for 4 eggs (I used EnERG egg replacer, it's a tapioca and potato starch blend)</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">1/2 cup filtered water to mix with egg replacer</span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">16 ounces silken tofu soft or firm, drain and rinse the tofu before using. </span></span></span></span><br />
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"><br /></span></span></span></span>
<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Preheat oven to 400º</span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Slice the onions into rings leaving the rings in order. </span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Heat the oil in a cast iron skillet and place the onion slices in the hot oil, cook on medium heat for 5 minutes. Dice remaining onion pieces and set aside.</span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">While the onions are cooking, mix the batter. In a large bowl combine the dry ingredients: cornmeal, flour, sugar, salt, and baking powder.</span></span></span></span><br />
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<span style="color: #660000;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Mix the egg replacer with filtered water and whip until it's foamy. I like using this egg replacer when baking as it whips up like frothy egg whites.<br /> </span></span></span></span><br />
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Next, crumble the tofu into the egg mixture and blend together into a batter. Toss this mixture with the chopped onion pieces and the chopped broccoli.<br />
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Add the broccoli mixture to the cornmeal mixture and mix thoroughly with a wooden spoon. You might have to get in with your hands and mix this a bit. It's a pretty thick batter. Pour the batter over the onions.</div>
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Bake the cornbread for about 25 - 30 minutes or until golden brown. Let the cornbread cool for about 10-15 minutes. Run a knife around the edges and carefully flip the pan over and remove the cornbread from the pan. <br />
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We enjoyed it with some sweet potato kale stew.<br />
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-282305795721647192015-12-04T04:50:00.001-08:002015-12-04T17:10:15.485-08:00Vegan Fusion Cooking Workshops Santa Cruz, CA May 16-20, 2016<br />
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<br />
<br />
Come learn to play with your food in Santa Cruz, CA. Learn how easy it is to
to cook great vegan meals with or without a recipe. We'll cover all
aspects of vegan cooking from appetizer to dessert, raw, cooked, and
fermented. Most recipes are gluten free, and can be adapted for most
preferences and allergies. This one week raw and cooked vegan cooking
workshop will transform your life in the kitchen. <br />
<br />
<br />
Please join <a href="http://veganfusion.com/santa-cruz-ca-5-day-vegan-fusion-workshop-with-deb-kay-may-16th-20th-2016//" target="_blank">Vegan Fusion Certified Teacher Deb Kay</a> in Santa Cruz, CA for a 5-day Vegan Fusion Cuisine Immersion into the world of vegan
cooking and raw food preparation.<br />
<br />
The dates are Monday, May 16th to Friday, May 20th, 2016.<br />
Prepare to transform your life and take your cooking abilities to the next level!<br />
<br />
Experience greater confidence in the kitchen<br />
Save money by learning how to prepare more delicious and healthy cuisine on your own<br />
Learn new tips and tricks that will greatly enhance your culinary abilities<br />
Connect with others who share a similar interest in vegan and raw foods<br />
Deepen your knowledge of the healing qualities of vegan foods<br />
Discover new ideas for presentation that will transform an ordinary meal to a gourmet experience<br />
Whether you are an experienced chef, looking to get a job in the vegan
restaurant industry, or simply a curious foodie interested in deepening
your knowledge of vegan foods, you can learn from a pro how to prepare
healthy world-class vegan cuisine!<br />
<br />
Day 1 Vegan Soups/ Salads & Dressings<br />
Day 2 The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes<br />
Day 3 Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls<br />
Day 4 Vegan Desserts/Raw Cuisine 1 Smoothies, Pates, Pasta & Pudding<br />
Day 5 Raw Cuisine 2 Elixirs, Soups, Plant Cheeses, Ravioli, Parfaits
& Ice Cream/Raw Cuisine 3 Nut and Seed Milks, Granola, Pizza, Tacos,
Live Pies<br />
<br />
Tuition is $675/Person<br />
<br />
Reduced tuition for dishwasher position available $250<br />
<br />
For more information and registration email info@veganfusion.com or kaydebbie25@yahoo.com<br />
<br />
Follow this link for <a href="http://s891.photobucket.com/user/DebKay_photos/slideshow/Facebook/Seasonal%20Plant%20Based%20Cooking%20with%20Deb%20Kay" target="_blank">Pictures of past Vegan Fusion class with Deb</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Cobbler - with a secret ingredient - Zucchini</td></tr>
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-5629286006097230962015-12-02T10:00:00.003-08:002015-12-02T10:00:57.887-08:00Four Ingredient Pumpkin Pie - Simple Vegan & Gluten Free<span style="color: #660000; font-family: "georgia"; font-size: large;"><strong></strong></span><br />
<span style="color: #660000; font-family: "trebuchet ms" , sans-serif;"><em><strong>A simple recipe post today ~ Vegan & Gluten Free</strong></em></span><br />
<strong><em><span style="color: #660000; font-family: "trebuchet ms";"></span></em></strong><br />
<h2 style="text-align: center;">
<span style="color: #660000; font-family: "trebuchet ms" , sans-serif;">Four Ingredient Pumpkin Pie</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx3mOQUBxKsh8FqR7Uj4ONWnFIA46xyJivz6HBNAdBGqxJ-JL8xd4DzNof1I2vfroS4z3gmYVLpYvngyjRLbuAFhnP3DLi-pKINc6wk7x2fwiA-BjKVG6MJkDTffs-JxkKH04Y5_icCUj/s1600/12299106_10205487016234494_8876959816996609384_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBx3mOQUBxKsh8FqR7Uj4ONWnFIA46xyJivz6HBNAdBGqxJ-JL8xd4DzNof1I2vfroS4z3gmYVLpYvngyjRLbuAFhnP3DLi-pKINc6wk7x2fwiA-BjKVG6MJkDTffs-JxkKH04Y5_icCUj/s320/12299106_10205487016234494_8876959816996609384_n.jpg" width="320" /></a></div>
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<h4 class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;">Pumpkin
Pie with Coconut Whipped Crème<o:p></o:p></span></span></span></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;">
<o:p>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "times new roman"; font-size: small;">
</span></span></o:p></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">1 1/4 cups raw soaked cashews<o:p></o:p></span></span></span></span></div>
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;">
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">1 cup maple syrup<o:p></o:p></span></span><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">1 can organic pumpkin puree (16 ounces) (or use fresh puree)<o:p></o:p></span></span><br />
<span style="font-family: "times new roman"; font-size: small;">
</span><span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: "calibri";">2 tsp pumpkin pie spice<o:p></o:p></span></span><br />
<span style="font-family: "times new roman"; font-size: small;">
</span></span> <span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Blend all together until smooth.<o:p></o:p></span></span></div>
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</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Bake with or without crust - 400º for 15 minutes, then reduce to 350º
bake for about 35 minutes more. <o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">OR: Don't bake at all and scoop into small serving bowls and call it
Mousse.<o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"> <o:p></o:p></span></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 14pt; mso-ascii-font-family: Calibri; mso-hansi-font-family: Calibri;"><u1:p><span style="font-family: Calibri;"><span style="color: #990000;">**</span>You can buy Pumpkin Pie Spice or use a combination of:
cinnamon, nutmeg, ginger, & cloves. Omit anything you don't like. Remember
this is an "easy" recipe.<o:p></o:p></span></u1:p></span></div>
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</span></span></div>
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;">
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;">Here's a quick and tasty crust.</span></span></span></span></div>
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<h4 class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="color: #0e002d; font-family: "timesnewromanps-boldmt" , "sans-serif"; font-size: 12pt; mso-bidi-font-family: TimesNewRomanPS-BoldMT;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;">Pie Crust</span></span></span></span></h4>
</span><span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="color: black; font-family: "arialmt"; mso-ascii-font-family: ArialMT;"><span style="font-size: small;"><span style="font-family: "georgia" , "times new roman" , serif;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="color: #0e002d; font-family: "TimesNewRomanPSMT","sans-serif"; mso-bidi-font-family: TimesNewRomanPSMT;"></span><span style="font-family: Times New Roman;"></span> </div>
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<span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;"><span style="font-size: large;">2 cups rolled oats<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">1/2 cup pitted dates
(packed)<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">1/3 cup almond butter<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">2 tablespoons nondairy milk<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">1/8 teaspoon sea salt<o:p></o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: #0e002d; font-family: "TimesNewRomanPSMT","sans-serif"; mso-bidi-font-family: TimesNewRomanPSMT;"><o:p> </o:p></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times New Roman;">
</span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">For the crust, use a food
processor to process the rolled oats and dates into a fine, crumbly texture.
Add the almond butter and process for about a minute. Add the nondairy milk and
salt. Pulse until the mixture comes together without crumbling. If it</span><span style="color: black; mso-ascii-font-family: ArialMT; mso-bidi-font-family: ArialMT;"><span style="font-family: Calibri;">’</span></span><span style="color: black; font-family: ArialMT; mso-ascii-font-family: ArialMT;">s not
holding together, add more nondairy milk, 1 teaspoon at a time. Transfer to a
pie plate. Press mixture into pie plate evenly around the base and up the
sides. Set aside.</span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="color: #660000;"><span style="font-size: x-large;"></span></span></span> </h2>
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<span style="font-size: 14pt; line-height: 115%;"><span style="color: #660000;"><span style="font-size: x-large;">Coconut Whipped Cream</span></span></span></h2>
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<span style="font-size: 14pt; line-height: 115%;"><span style="color: #660000;"><span style="font-size: x-large;"><o:p></o:p></span></span></span> </h2>
<span style="font-family: "arial narrow" , "sans-serif"; font-size: 14pt;"><span style="color: black; font-family: "arialmt"; mso-ascii-font-family: ArialMT;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-size: small;">
</span><span style="font-family: Calibri; font-size: large;">1 14 oz. can
unsweetened coconut milk (use top firm part only)</span></div>
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<span style="font-size: large;">
<span style="font-family: Calibri;">1/3 cup
organic powdered sugar, maple syrup or agave may be substituted, texture might
be thinner, but just as delicious</span></span></div>
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<span style="font-size: large;">
<span style="font-family: Calibri;">¼ cup raw
cashews, soaked two hours in filtered water and drained well</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-size: large;">
<span style="font-family: Calibri;">1 tsp
Vanilla bean (scrape inside) or 1 tsp vanilla extract</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-size: large;">
<o:p><span style="font-family: Calibri;"> </span></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: Calibri; font-size: large;">Place can of
coconut milk into refrigerator for 4 hours.<span style="mso-spacerun: yes;">
</span>Open and remove thick part on top to use in recipes.<span style="mso-spacerun: yes;"> </span>Reserve rest for other uses.</span></div>
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<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: Calibri; font-size: large;">In high
speed blender, blend cashews and coconut to smooth, add powdered sugar, blend
to thick and fluffy, stir in vanilla.</span></div>
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<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: Calibri; font-size: large;">Chill 2 hours
or overnight.</span></div>
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<span style="font-size: large;">
</span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; mso-layout-grid-align: none;">
<span style="font-family: Calibri; font-size: large;">Use within 2
days</span></div>
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<span style="font-size: small;">
</span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-size: large;"><span style="color: #660000;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></span></span></span> </h4>
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</h4>
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<span style="font-family: "georgia" , "times new roman" , serif;"></span> </div>
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-68165253299780364902015-11-29T18:17:00.003-08:002015-11-29T18:24:33.675-08:00Orange Spice Cookies - Light, Vegan, & Gluten Free<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll0RxvQXxaaX2B_eGZQOAgdgNJ269oeUzkD2MUj_yk1Pp26jLb1DQ8sCK_LrQfwzQBM4zJhYADkjuBjpvl6jnCIw_KhpWj2bDFuBn8UqvN29Wsrm7TJrNvRl7drlO6eNQgRsTVbz-yjkO/s1600/Orange+Spice+with+Pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhll0RxvQXxaaX2B_eGZQOAgdgNJ269oeUzkD2MUj_yk1Pp26jLb1DQ8sCK_LrQfwzQBM4zJhYADkjuBjpvl6jnCIw_KhpWj2bDFuBn8UqvN29Wsrm7TJrNvRl7drlO6eNQgRsTVbz-yjkO/s400/Orange+Spice+with+Pecans.jpg" width="400" /></a></div>
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VegFest was a couple weeks ago and I had the pleasure of helping <a href="http://theallergyfreecook.com/" target="_blank">Laurie Sadowski</a> set up her demo and 200+ samples each for two gluten free baking demos. Today, I thought I'd look through her cookbook I picked up at Vegfest <a href="http://www.herbivoreclothing.com/the-allergy-free-cook-bakes-cakes-cookies-by-laurie-sadowski/" target="_blank">"The Allergy Free Cook Bakes Cakes & Cookies"</a>. I found a recipe for Orange Spice Cookies that looked nice and I had most of the ingredients. As usual, I scanned the ingredients and decided what I was going to use for the ingredients I didn't have on hand. It's Sunday and very cold. I went for a nice long walk today, but I'm not going to the grocery store. I'm sure I have what it takes to make these cookies with ingredients I already have in the kitchen. That's one of the purposes of this blog, to help myself and others get through some of these recipe hurdles. I always suggest to my cooking students to use recipes as a template and change the components to suit their tastes or availability of ingredients. Then I need to remember to write down what I did so I can to repeat the recipe again. It's been very helpfull to have my recipes stored here.<br />
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This is Laurie's recipe as it's printed in her book, "Orange Spice Cookies". It's a good recipe, free of most allergens, but I need to make some changes since I don't have the specific flours suggested and I want to avoid the oil.<br />
<br />
1/4 cup unrefined cane sugar<br />
1/2 cup coconut oil, softened<br />
1/4 cup pure maple syrup<br />
2 TB freshly squeezed orange juice (zest orange before squeezing)<br />
1 teaspoon vanilla extract<br />
1 1/4 cups sorghum flour<br />
1/4 cup quinoa flour<br />
1/4 cup tapioca flour<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon xanthan gum<br />
1/4 teaspoons fine sea salt<br />
1/2 teaspoon ground cardamom<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1 TB finely grated orange zest<br />
<br />
One of the first ingredients I noticed I would have to substitute was unrefined cane sugar. I have some coconut sugar, but no cane sugar available. Then I noticed 1/2 cup coconut oil, softened. Although this is a pretty healthy recipe, as is, I still want to avoid processed oils as much as possible, that includes coconut oil. I decided I had a nice ripe avocado, but didn't want to overpower the flavor so I replaced half the suggested amount coconut oil with ripe mashed avocado and used fresh applesauce to make up the rest of the coconut oil. I have quite a bit of Bob's Red Mill Gluten Free Baking Mix in the kitchen, so I used that instead of sorghum flour and tapioca flour. Bob's Red Mill's blend is a combination of sorghum flour, tapioca flour, potato, garbanzo bean, and fava bean. I probably could have substituted all the flour with the BRM blend, but I thought I'd like to use the quinoa flour as suggested in Laurie's recipe. It should add a richer flavor as well as a bit of protein. Quinoa flour pretty easy to make a small amount. Just wipe out your coffee grinder and grind some whole quinoa. <br />
<br />
This is what happened to the same recipe in my kitchen:<br />
<br />
1/4 cup coconut sugar<br />
1/4 cup mashed ripe avocado (not too ripe)<br />
1/4 cup applesauce (just core and apple and throw in the blender)<br />
1/4 cup pure maple syrup<br />
2 TB freshly squeezed orange juice<br />
seeds from one half vanilla bean<br />
1 1/2 cups Bob's Red Mill Gluten Free Baking Flour<br />
1/4 cup quinoa flour<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon xanthan gum<br />
1/2 teaspoon pink Himalaya sea salt<br />
1/2 teaspoon ground cardamom<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground ginger<br />
1/4 teaspoon ground nutmeg<br />
1 tablespoon finely grated orange zest<br />
<br />
Preheat the oven to 350º F. Line a baking sheet with parchment paper or a silicone baking sheet.<br />
<br />
Put the sugar, avocado, applesauce, maple syrup, orange juice, and vanilla in the bowl of a stand mixer. Using the paddle attachment, or a large bowl and hand mixer, beat on medium=high speed until smooth and creamy, about 2 minutes.<br />
<br />
Mix the flours, baking soda, xanthan gum, salt, and spices in a medium bowl. I like to sift my flours and spices together in a sifter or mesh strainer. Add the orange zest and mix together.<br />
<br />
With mixer on low speed, gradually add dry ingredients to the wet until combined and a soft dough forms.<br />
<br />
Scoop out a rounded tablespoon of dough and place on lined baking sheet, leaving 2 inches between cookies.<br />
<br />
I topped half of my cookies with a few pecan pieces then baked for 10 - 12 minutes.<br />
<br />
These cookies are delightful! Light and full of flavor. They are the perfect light snack that might also be good served with a little jam.<br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-11808350920781958732015-11-29T06:37:00.003-08:002015-12-04T12:16:14.164-08:00Vegan Fusion Cooking Workshops Portland, OR March 14-18, 2016<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvECyAZsk2JS8N2pabmgVtk8C7ZGvHGppNSSGjCeTJDb63JNOidwjYx26m5u2N-DFsLU9o37S51M5bmtZCOqOvv0h7Q-pI7QS3Gxz2ckiteRUzu9CDoRaBWlOn80p3DslKjSOzvTrxyne7/s1600/TEam+gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvECyAZsk2JS8N2pabmgVtk8C7ZGvHGppNSSGjCeTJDb63JNOidwjYx26m5u2N-DFsLU9o37S51M5bmtZCOqOvv0h7Q-pI7QS3Gxz2ckiteRUzu9CDoRaBWlOn80p3DslKjSOzvTrxyne7/s320/TEam+gravy.jpg" width="320" /></a></div>
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<br />
Come play with your food in Portland, OR in March. Learn how easy it is to
to cook great vegan meals with or without a recipe. We'll cover all
aspects of vegan cooking from appetizer to dessert, raw, cooked, and
fermented. Most recipes are gluten free, and can be adapted for most
preferences and allergies. This one week raw and cooked vegan cooking
workshop will transform your life in the kitchen. <br />
<br />
<br />
Please join <a href="http://veganfusion.com/portland-or-5-day-vegan-fusion-workshop-with-deb-kay-march-14th-18th-2016/" target="_blank">Vegan Fusion Certified Teacher Deb Kay</a> in Portland,
OR for a 5-day Vegan Fusion Cuisine Immersion into the world of vegan
cooking and raw food preparation.<br />
<br />
The dates are Monday, March 14th to Friday, March 18th, 2016.<br />
Prepare to transform your life and take your cooking abilities to the next level!<br />
<br />
Experience greater confidence in the kitchen<br />
Save money by learning how to prepare more delicious and healthy cuisine on your own<br />
Learn new tips and tricks that will greatly enhance your culinary abilities<br />
Connect with others who share a similar interest in vegan and raw foods<br />
Deepen your knowledge of the healing qualities of vegan foods<br />
Discover new ideas for presentation that will transform an ordinary meal to a gourmet experience<br />
Whether you are an experienced chef, looking to get a job in the vegan
restaurant industry, or simply a curious foodie interested in deepening
your knowledge of vegan foods, you can learn from a pro how to prepare
healthy world-class vegan cuisine!<br />
<br />
Day 1 Vegan Soups/ Salads & Dressings<br />
Day 2 The World of Grains and Beans/Tofu, Tempeh & Seitan Dishes<br />
Day 3 Casseroles and Sauces/Wraps, Spreads, Sandwiches and Rolls<br />
Day 4 Vegan Desserts/Raw Cuisine 1 Smoothies, Pates, Pasta & Pudding<br />
Day 5 Raw Cuisine 2 Elixirs, Soups, Plant Cheeses, Ravioli, Parfaits
& Ice Cream/Raw Cuisine 3 Nut and Seed Milks, Granola, Pizza, Tacos,
Live Pies<br />
<br />
Tuition is $625/Person<br />
<br />
For more information and registration email info@veganfusion.com or kaydebbie25@yahoo.com <br />
<br />
<a href="http://veganfusion.com/portland-or-5-day-vegan-fusion-workshop-with-deb-kay-march-14th-18th-2016/" target="_blank">Vegan Fusion</a> </div>
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Pictures of past workshops:<a href="http://s891.photobucket.com/user/DebKay_photos/slideshow/Foodie/Holiday%20Workshop%20Portland%202015" target="_blank"> 2 Day Holiday Workshop Portland 2015</a></div>
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-78620984888174226852013-02-07T19:56:00.000-08:002013-02-07T19:56:04.701-08:00Sesame Bok Choy with QuinoaWhat have I been up to lately? Reading, yes reading. I made a personal resolution to finish the eight or so books I have started but not finished. I began with <a href="https://en.wikipedia.org/wiki/John_Robbins_%28author%29" target="_blank">John Robbins</a> <i>Diet for a New America</i>. Many vegans I know were vegetarian until they read this book. I am starting to see why. John Robbins was one of the first speakers I stopped to listen to when I started really learning about plant based eating. I remember his talk. He was very interesting, but I hadn't really gotten deep into his book until now. He really brings home the idea of the suffering animals endure in the name of making money. Even though I began this journey to improve my health, I am starting to take on a little empathy for the animals. I've heard that there are three main reasons people go to plant based eating: health, the environment, and the animals. Once one door was opened the other reasons become clearer and it just all became part of what I think about when it comes to choosing what we eat. <br />
<br />
We're going on vacation this year to see my son and meet my newest granddaughter. We're going to be staying in a small two room dome made from earth and rock in the desert. There's an outdoor kitchen with a cooler. I thought I'd spend some time practicing some really easy recipes. With those kind of meals in mind I can pick up some fruit and veggies, a little quinoa, some dates & nuts, and some beans and we're ready to spend the week eating plant based with a little decadence while camping. I flipped through the <a href="http://www.vegcoach.com/" target="_blank">Vegan on $4 a Day</a> cookbook I picked up this summer and it didn't take long to find an easy recipe with few ingredients. It's a great book to practice those quick and easy meals. I have some fresh locally made tempeh and started looking for a nice tempeh recipe. I found an easy tempeh recipe pretty quickly, but on the opposite page was a recipe for Sesame Bok Choy. I remembered I picked up a couple nice heads of Bok Choy at People's Coop last weekend. I'll use the tempeh tomorrow.<br />
<br />
This whole meal didn't take longer than 30 minutes to prepare. I diced an onion, sliced four carrots about an inch thick, chopped three nice cloves of garlic, and thinly sliced up two medium heads of Bok Choy. I put 1 cup of quinoa on to simmer for 20 minutes in 2 1/2 cups water with a little sea salt.<br />
<br />
While the quinoa was simmering I sauteed the onion, garlic, and carrots in 1 tablespoon of toasted sesame oil until they were tender. Then I added the bok choy, about a tablespoon of tamari, , a teaspoon of chopped fresh ginger, a teaspoon of maple syrup, and a half a cup of water. I let that all simmer together about five minutes.<br />
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I served that on top of the hot quinoa and sprinkled a few toasted sesame seeds on top. Lovely meal and quick too.<br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-41960881501930720932013-01-27T17:54:00.002-08:002013-01-27T17:54:43.744-08:00White Bean & Black Rice Soup with Kale<div class="separator" style="clear: both; text-align: center;">
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My friend Linda gave me a recipe recently for <a href="http://www.theppk.com/2013/01/chickpea-rice-soup-with-a-little-kale/" target="_blank">Chickpea & Rice Soup With a Little Kale</a>. I made it this weekend for our lunches and dinners this week with some white beans I had on hand and black <a href="http://en.wikipedia.org/wiki/Black_rice" target="_blank">forbidden rice.</a> That's why mine came out more like a brown sauce stew than soup. I thickened it with the cashews creme and it came out very nice. It's a nice hearty stew that will warm the bones in the cold weather this week. This recipe can be made with just about any beans and your favorite brown rice.<br />
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Here's the recipe the way I made it.<br />
<span style="font-size: large;"><i><b><span style="color: #660000;"><br /></span></b></i></span>
<span style="font-size: large;"><i><b><span style="color: #660000;">White Bean & Black Rice Soup with Kale</span></b></i></span><br />
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I cooked 1 cup and a half of white great northern beans that I soaked for about six hours in a quart of low sodium vegetable broth. I cooked them until tender and the liquid was most absorbed. Canned beans may be used - 1 24 ounce can white beans drained and rinsed.<br />
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3/4 cup cashews, soaked in 2 hours or overnight<br />
1 medium onion, thinly sliced<br />
3 cloves garlic, minced<br />
1 teaspoon dried rosemary<br />
3/4 teaspoon dried thyme<br />
1 teaspoon salt<br />
Fresh ground black pepper<br />
3/4 cup forbidden rice<br />
3 ribs celery, thinly sliced<br />
1 cup carrots, diced chunky<br />
5 cups vegetable broth (may need more depending on the desired consistency)<br />
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Thinly sliced green onion for garnish<br />
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Drain the cashews and place them in a blender with one cup of fresh filtered water. Blend until completely smooth, scraping the sides of the food processor or blender.<br />
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In a large soup pot saute onion in a couple tablespoons water, adding 1 tablespoon at a time to keep from sticking to the pot until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a couple minutes more.<br />
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Add rice, celery, and carrots and then pour in the broth. Cover and bring to a boil. Once boiling, bring down to a simmer, add the beans, and let cook for about 20 - 25 minutes until rice is cooked and carrots are tender.<br />
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Add the cashew creme and kale, and simmer until kale is wilted, 3 to 5 minutes more. You may need to add more vegetable broth or water to the soup if it seems to thick. Serve topped with sliced green onions. <br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-69035623082170130782013-01-27T16:17:00.002-08:002013-01-31T17:58:06.864-08:00Veggie Potluck & Potato Corn ChowderIt's been a few months since we've had a vegan/vegetarian potluck in Longview. We had to find a new home, so we ended up skipping a couple months. The Youth & Family Link building worked out very well, it's almost too big, but we now have room to grow. We were starting to get a little squeezed in the produce store. There were about thirty people together for an excellent meal. We had a nice variety of choices of savory dishes, salads, and desserts. One of my favorites was a potato corn chowder which I promptly recreated today. It's so creamy and warm, a perfect rainy day meal. We caught up with some old friends and met a few new people. Don Merrick from <a href="http://nwveg.org/" target="_blank">Northwest Veg</a> came and spoke to us about corporate structures of the food industry and filled us in on some of the specifics and progression of the GMO issues. Everyone seemed to enjoy dinner and a couple of folks were happy to find something like this in town and said they'd be back again. Our next potluck is March 23.<br />
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<i><b><span style="font-size: large;"><span style="color: #660000;">Potato Corn Chowder</span></span></b></i><br />
Makes 8 cups<br />
Use 3.5-7 qt. cooker <br />
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#1 Blend the following ingredients in a blender 1-2 minutes, until very smooth. Pour into slow cooker.<br />
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1/2 cup water<br />
1/2 cup raw cashews, soaked two hours<br />
1/3 cup pimento<br />
1/4 cup nutritional yeast flakes<br />
3 tablespoons quick or rolled oats<br />
3 tablespoons Vegan chiken seasoning <br />
1/2 teaspoon sea salt, or to taste<br />
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#2 Rinse the blender with 2 1/2 cups water and add to the cooker.<br />
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#3 Add the following ingredients to the cooker and cook until the potatoes are tender. Average cooker about 4-5 hours on lowest setting.<br />
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3 cups peeled potatoes cut into 1/2" cubes<br />
2 cups frozen organic corn<br />
2 cups finely chopped celery<br />
1 cup chopped onion<br />
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Garnish with dried parsley, chopped fresh parsley, or chopped green onions. Add a little non dairy milk or water if the chowder is too thick.<br />
<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-30100776621087019172013-01-07T18:53:00.001-08:002013-01-11T03:52:26.281-08:00Apple Fig Crisp with Coconut Cashew Vanilla CremeLast summer my friend Mary told me of a fig tree that was just loaded with ripe figs. We promptly went to work picking and drying figs that weekend. I am really glad I did. I've store my dried figs in the freezer to keep them from molding. Dried fruit has a shelf life too no matter how well you keep it. Some fruit seems to do very well when I store it in the freezer. I took some out and re-hydrated them in filtered water overnight. They worked out fine, beautiful sweet figs in January. I made a nice big apple fig crisp. It was very easy.<br />
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<h4>
<span style="font-size: large;"><span style="color: #660000;"><i>Fig and Apple Crisp</i></span></span></h4>
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1 1/4 cups dried figs, stems removed and diced<br />
1/2 cup apple cider or fresh apple juice<br />
3/4 cup spelt or whole wheat pastry flour + 2 tablespoons<br />
3/4 cup turbinado sugar + 2 tablespoons (your favorite dry sweetener will work)<br />
1 teaspoon ground ginger <br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
6 tablespoons vegan margarine, I used Organic Earth Balance<br />
3/4 cup toasted pecans, coarsely chopped<br />
2 pounds Golden Delicious apples, peeled, cored and sliced 1/2 inch thick<br />
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Combine the figs and apple cider in a large bowl and let stand 30 minutes to an hour, stirring occasionally. This will work fine with more moist dried figs, but if they are very dry like mine are, I would soak them for 2 - 4 hours.<br />
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Preheat the oven to 350º<br />
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To make the topping, whisk the 3/4 cup flour, 3/4 cup sugar and spices together in a medium bowl. Using a pastry cutter, a fork, or your fingertips, blend in the margarine until the mixture is crumbly and forms moist clumps. Stir in the pecans.<br />
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Mix the apples, 2 tablespoons of flour and 2 tablespoons of sugar into the figs. Transfer the mixture into a lightly oiled 8 x 8 x 2 baking dish. Bake for 40 minutes, then cover loosely with foil and continue to bake until the apples are very tender, about 20 minutes longer.<br />
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Serve warm with whipped cream or ice cream.<br />
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I made a quick vegan cream I like using the solid potion of a can of chilled coconut milk. I put the coconut creme in my blender with about a half cup of cashews, the seeds from half a vanilla bean, and about a cup of powdered sugar. I used about 2 tablespoons of the liquid coconut milk to get the desired texture. Then I chilled it for about an hour to thicken a little. Very Nice.<br />
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-50780428226990144922013-01-07T18:23:00.001-08:002013-01-07T18:23:21.424-08:00Penne Pasta with Mushroom Onion Gravy & Marinated TofuSunday was another warm day inside watching it rain. I managed to create a couple more items for our meals this week. I am enjoying the place I've gotten to with vegan cooking. It's as natural to me now to put together a meal by looking around the kitchen at the supplies on hand as it was when we were not vegan. I remember being able to tell someone how to cook a chicken a hundred different ways off the top of my head or create a fun dessert. But put together a variety of vegan meals for the whole week was not easy at first. I had no idea how to satisfy the appetite or how to get the right nutrients. Very nice we have the internet now, I didn't have it in the beginning of this journey. I've read so much and been able to attend educational functions by wandering around the vegan websites and blogs. I think that may have been how my husband found the first immersion cooking class I took with Chef Al in 2006.<br />
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I looked around the kitchen at what we had. It didn't take long for an idea to emerge. I put together a nice pasta dish with a mushroom and onion sauce. I started by sautéing a couple sliced Portabello mushrooms just until they were browned on both sides. I used just a teaspoon of olive oil in the pan and didn't add salt until I turned them. Somewhere I learned that the salt would bring out the moisture too much and they don't brown as well. Better to put the salt on after the browning. I also had some super firm tofu around so I cubed it, marinated it in a little tamari, lemon juice, and apple cider vinegar for about 15 minutes and sautéed those cubes as well. I removed them from the pan and added a couple tablespoons of filtered water to sauté my onions. I used two large onions, sliced thinly in half moons. Added to the onions was four cloves of garlic, minced. I cooked the onions and garlic until they were nicely caramelized adding water 1 tablespoon at a time to keep them from sticking to the pan.<br />
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To the onion mixture I added:<br />
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1/4 cup wheat free tamari<br />
2 cups filtered water<br />
1/4 cup nutritional yeast <br />
about a quarter teaspoon fresh grated nutmeg<br />
a dash of cayenne<br />
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I let that simmer for a couple minutes and then added a roux I made with 2 tablespoons spelt flour and 2 tablespoons olive oil. I added the browned mushrooms and tofu cubes back into the pan and let it all simmer and get thick, about 5 minutes. I also had some organic peas in the freezer, thought that would be a nice touch so I threw them in too. I mixed all the sauce with a pot of hot penne pasta. An easy vegan meal with everything I need: protein, grains, and veggies.<br />
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And it's really good warmed up today.</div>
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-65162796486441726962013-01-06T14:40:00.002-08:002013-01-06T14:44:26.738-08:00Warm Winter SaturdayNice quiet weekend at home on a rainy cold January weekend. The holidays are behind us and I still have one more weekend in between now and my next cooking class. Life is somewhat relaxing and there's a quiet feeling around here. Taking some time to do a little winter cleaning. Still working on the kitchen organization, the deck is in much need of a recyclable run. There is no curb pickup where we live. We have to take our recyclables to the bins ourselves, we can save up quite a load in the winter. I managed to fit in quite a few meals while working.<br />
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We started the day with a pineapple coconut smoothie. Scott had noticed some coconut pineapple juice in the market the other day. Even though it may have been organic, it was still processed juice, and about $5 for a quart. We always have coconut milk, all we needed was a ripe pineapple. I chopped half a pineapple, two oranges, and a cucumber, added a handful of soaked and dried cashews, and a couple cups of coconut milk. It made for a really creamy, refreshing breakfast.<br />
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While going through the kitchen counter clutter I came upon some treasures, one being a bag of bean and grain soup mix from Bob's Red Mill. I got started with my weekend of cooking for our meals this week. I chopped an onion, some celery, and some carrots. Simmered them in vegetable broth with dried thyme, rosemary, sea salt, and fresh ground pepper. I added about a pint of my canned tomatoes and the soup mix and simmered for about an hour and a half. When they were almost done I added a couple tablespoons apple cider vinegar and a tablespoon of raw agave.<br />
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<tr><td class="tr-caption" style="text-align: center;">Bean & Grain Stew</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br />
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While the beans were cooking I through some little squash I had from the garden that didn't quite make it to regulation size in the oven to roast. I thought I'd make a cake or soup with them. There's a couple yellow acorn squash, a couple small pumpkins, and a little sweet meat squash.<br />
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I thought I'd fit in a millet loaf. It's pretty easy and very good the next day in a sandwich with dijon mustard.
This is an easy recipe from the Forks Over Knives Cookbook by <a href="https://www.facebook.com/DelmasGordon?ref=ts&fref=ts">Del Sroufe</a>.<br />
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Start by cooking 3/4 cup millet in 2 1/2 cups water until all the liquid is absorbed. I cooked mine in vegetable broth for a little added flavor.<br />
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While the millet is cooking sauté a medium onion and four cloves of garlic in a little water or vegetable broth until tender adding a liquid 1 tablespoon at a time to keep from sticking to the pan.<br />
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I added 1 TB sage, 1 TB thyme, a dash of fresh ground nutmeg, freshly ground black pepper, sea salt, 2 TB mellow white miso, and 1/4 cup cup nutritional yeast. I let that all simmer together for a minute or two then added about 3/4 cup of my home canned tomato sauce. Let that simmer about five minutes and then added the cooked millet.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa9OEL83MCYTfT6t1nel3uIBif5KHwryLjCZqs8_vZyWY0T3KGOQPdSZPUREY6M3CksMTvDfkgB8ULgLp9ErTzjrAbYQ3u3H1mecA5owr9m7ILv6lPeB_WGDW8WLXLR4ZhHQzOWrzZeXT/s1600/Simmerin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHa9OEL83MCYTfT6t1nel3uIBif5KHwryLjCZqs8_vZyWY0T3KGOQPdSZPUREY6M3CksMTvDfkgB8ULgLp9ErTzjrAbYQ3u3H1mecA5owr9m7ILv6lPeB_WGDW8WLXLR4ZhHQzOWrzZeXT/s400/Simmerin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering Sauce</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBsGcgOSjI7QFqSQ3OE4AEpEMeVkqlynhg0OkdvwaUK-BVUZ2fmdolLDQtKdsjqP3XMOkQh33SvsmUN8vp6Sa5RSiOoTnILDy1CWQNz6XlR4kM4jRDK9sz61lbGequdMmE2EmLl-qEgQ3/s1600/Millet+Loaf.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWBsGcgOSjI7QFqSQ3OE4AEpEMeVkqlynhg0OkdvwaUK-BVUZ2fmdolLDQtKdsjqP3XMOkQh33SvsmUN8vp6Sa5RSiOoTnILDy1CWQNz6XlR4kM4jRDK9sz61lbGequdMmE2EmLl-qEgQ3/s400/Millet+Loaf.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked at 350º for 30 Minutes</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
The squash became <a href="http://debkaycooking.blogspot.com/2012/10/vegan-gluten-oil-free-pumpkin-spice-cake.html" target="_blank">winter squash cake</a>. The cake is dark brown due to the raw turbinado sugar and wheat flour I used. We ate it warm and soft. It sure is tasty. Glad those little squash didn't go to waste.<br />
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Now with a few items cooked, I can relax a bit today. I did re-hydrate some dried figs. I'm thinking about maybe a fig crisp of some sort. We'll see what happens to them.<br />
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-2182354619344153542013-01-06T09:47:00.000-08:002013-01-06T09:54:45.417-08:00Name Change - Likes to Play with Her FoodYes, I've changed the name of my blog. I've been wanting to change it for awhile, but was afraid I'd lose my past posts. One of the reasons I began this blog is so I could remember how I made some of the awesome vegan meals we share at home. I now have a kind of personal cookbook I can refer to for favorite recipes like the mac & cheese or a good dessert. I hope you can find them again too. I think its time though. I'm not really a flexitarian anymore. I no longer cook with any animal products or eat them in a restaurant. I'd rather keep my blog plant based now too. But no matter what I'm cooking with the whole thing started because I do love to play with my food. My new url is: http://debkaycooking.blogspot.com/<br />
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I love to find what's available and decide what to make our meals with that. Recently I've limited the trips to the grocery store. In the winter I find myself at the grocery store a bit more for our fresh produce. Since I buy nuts, grains, beans, and spices, in bulk and I canned and dried fresh food in the summer, I try to cook with what we have. Even though I try to stay in the produce section, I am an adventurous cook, I do buy things that aren't on my list when I shop. Cutting down the trips to the market has saved some money and time. <br />
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I'm getting ready for another cooking class soon. I am happy about the local response to the cooking classes. When Gayle
asked me to do classes in the cafe a couple years ago, I thought it would be fun way to practice, but, I imagined ten
people or less. I thought I'd have to find a place closer to Portland
to practice my new skills. There's been twenty-five people each class and there are already twenty people signed up for the next one on January 19th, plus three or four people volunteering to help out. It's a fun event for us to look forward to. I begin working on the class a month before, planning the recipes, finding information, and putting it all together in a nice packet. There's a shopping list to create and spice blends to get together. I still need to make myself a regular equipment list. I am having fun with it. I feel like I plan a party every other month now. We have a local vegan potluck coming up too and we haven't met since August. This should be a fun event. I'm looking forward to seeing the people who like to come as well as what they've prepared for dinner. The best part about all this is that I'm working from home and doing what I love to do, spending time with friends and cooking, feeding people beautiful food, and share in learning to do it in a healthy and fun way.<br />
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I looked around last week and decided it's about time I spent some time finding my counter tops. I don't see them very often, something always going on. I shop at the bulk food stores as much as possible so I always have little bags of spices and herbs everywhere. I try to keep them organized in little bowls, but every once in awhile I notice I have many little bowls. Before I started my cooking for the weekend, I spent a large part of the morning organizing the herbs & spices and combining the duplicates and triplicates of curry, turmeric, marjoram, and more I've gathered over the last few months. It looks nice now, but it'll be cluttered with cooking ingredients soon. I would like to live in a smaller kitchen someday, I've got to learn to condense. Neat freak I am not, there are more important things in life. Happy New Year!<br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-22194585458840082952012-12-23T06:20:00.001-08:002012-12-23T06:20:24.366-08:00How to Cut an OnionI often find peace while playing with my food. Cynthia explain this very well.<br />
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<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/EPpe1dn-daA" width="560"></iframe>Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-56961715669675052172012-11-24T09:00:00.001-08:002012-11-24T09:00:12.547-08:00Raw Strawberry Macadamia Pie with Chocolate Chia Crust<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjs75aJkekgXCxVrpKXg3PzlUZCC14P1cAyo7f_V-Z-CFtrelM0isxvOmk5BBg57dsNlHlKIyX8WAC3zHJdVlNUbN5tLdiy-GO3ZRb_wqe52p8u4w7v2krm23-GF4gbfjxOi9xjeSm9ga/s1600/Strawberry+mac+creme+pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjs75aJkekgXCxVrpKXg3PzlUZCC14P1cAyo7f_V-Z-CFtrelM0isxvOmk5BBg57dsNlHlKIyX8WAC3zHJdVlNUbN5tLdiy-GO3ZRb_wqe52p8u4w7v2krm23-GF4gbfjxOi9xjeSm9ga/s400/Strawberry+mac+creme+pie.jpg" width="400" /></a></div>
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Making pie crust with the <a href="http://eclecticflexitarian.blogspot.com/2012/11/chocolate-chia-crackers.html" target="_blank">chocolate chia seed crackers</a> was so intriguing to me, I quickly took some strawberries out of the freezer. I had some macadamia nuts in the fridge just waiting for the right recipe. I don't buy them often but thought we could have a nice treat for Thanksgiving. One of those items I love that are in the bulk section because I can buy a small amount. This was not only a good recipe, but with dates for sweetener, bananas, fresh frozen strawberries, and raw nuts, it made a great breakfast too. After all, the day after Thanksgiving, pie most often finds it's way to breakfast around here. This pie isn't too far from what I'd put in the blender for a morning smoothie. <br />
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The chocolate chia seed crackers are not crisp like a flax cracker. They are firm, but have some pliability about them. It was easy to mold them around a pie plate into a crust. You can use raw cashews in place of the Macadamia nuts. I used regular dates found in any bulk section of the grocery store. If you're using Med Jool dates, they tend to be a bit larger, I would decrease the dates to seven or eight. This is a very versatile recipe. You can also replace the fruit with any fruit or berry you like. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmCmp3H_-tWkTsnHAJKUlYFzUeK76JjIyR6wAvU2fLaX6Pd7mgLT2oIGbgw1ud2rOiFUKlwmmGzgeHrpujQvhofvbZgfzA_TlVXr4WsCsgPkdWvv5sQ0YZQmKeb87LlEi7WkBQDSplK1-/s1600/Strawberry+Creme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFmCmp3H_-tWkTsnHAJKUlYFzUeK76JjIyR6wAvU2fLaX6Pd7mgLT2oIGbgw1ud2rOiFUKlwmmGzgeHrpujQvhofvbZgfzA_TlVXr4WsCsgPkdWvv5sQ0YZQmKeb87LlEi7WkBQDSplK1-/s400/Strawberry+Creme.jpg" width="400" /></a></div>
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<i><span style="font-size: large;"><b><span style="color: #990000;">Strawberry Macadamia Nut Creme Filling</span></b></span></i><br />
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3 cups frozen strawberries, thawed (two 10 packages) <br />
2 medium bananas<br />
12 dates, pitted<br />
1 tsp. lemon zest<br />
1 cup macadamia nuts<br />
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1 TB Agar powder<br />
1 Cup boiling water <br />
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Place strawberries, bananas, dates, lemon zest, and nuts in a blender and blend for 20 to 30 seconds or until smooth and thick. If you don't have a high speed blender like a Blendtec or VitaMix you can still make this pie. Just soak your macadamia nuts for an hour and blend. It will work, it just may take a little longer. <br />
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Whisk the agar powder in the hot boiling water and stir until dissolved. Add the agar to the blended berry mixture and blend for about 5 seconds.<br />
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Pour the whole mixture into the pie crust and chill until firm, about two hours. <br />
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I served mine with some strawberry sauce and a little rice whipped creme. We really liked this dessert, it's light, sweet and tangy, and very refreshing. <br />
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This is a very easy <a href="http://veganfusion.com/" target="_blank">Vegan Fusion</a> recipe from the <a href="http://veganfusion.com/best-rated-vegan-vegetarian-raw-food-cookbooks/vegan-fusion-world-cuisine/" target="_blank">Vegan World Fusion Cuisine</a>, my first vegan cookbook and the one that really got me excited about plant based cooking. <br />
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<i><b><span style="font-size: large;"><span style="color: #990000;">Simso's Strawberry Sauce</span></span></b></i><br />
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1 Cup strawberries, fresh or frozen<br />
7 TB filtered water<br />
1 TB Agave, maple syrup, brown rice syrup, or sucanat<br />
1 tsp Mirin<br />
1/2 tsp Mint<br />
Pinch Cardamom powder<br />
Pinch Cinnamon Powder<br />
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Place strawberries and filtered water in a small saute pan and heat over low heat until strawverries strt to break apart, approxmately 8 minutes, stirring occasionally. Add remaining ingredients and stir well.<br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-81803055901685909592012-11-24T08:13:00.003-08:002012-11-24T08:13:56.624-08:00Chocolate Chia Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQZzrlM3YzBsu3rukfH1DlTiysPu8O37xhxAJ5h3Il_bjXP-7MtpCImpAd4y7EKggwF0tlOvoVVMLizF__P0Z-zOY-s1blh7mQkEs6Aync44mRAXHPWNQ0OMMxJC-CMpTBZ22CvtPI11J/s1600/Choc+Chia+Crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsQZzrlM3YzBsu3rukfH1DlTiysPu8O37xhxAJ5h3Il_bjXP-7MtpCImpAd4y7EKggwF0tlOvoVVMLizF__P0Z-zOY-s1blh7mQkEs6Aync44mRAXHPWNQ0OMMxJC-CMpTBZ22CvtPI11J/s400/Choc+Chia+Crackers.jpg" width="400" /></a></div>
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I am so excited about this little recipe. What a treat, chocolate crackers that are high in protein, iron, calcium, and omega 3s. In my opinion, they have a taste like an Oreo cookie. I couldn't believe it when I read the recipe over and realized it was
dehydrated pudding. I couldn't wait to see how they would turn out. I
liked them so much, I immediately made another batch. I took a bag of crackers over to share with Rachel and her first words were "This would be great for a pie crust." What an awesome idea. For our Thanksgiving dessert I used them as a pie crust for a raw strawberry pie. The crust was tender, but not so moist you didn't know it was crust. The next time I make this recipe with the idea of using it as a crust, I'll make it a little thicker.<br />
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This recipe calls for making hazelnut milk to use in the mix, but you can substitute with cashews, almonds, or macadamia nuts or any non dairy milk. I used some millet milk and almond milk in my second batch and it worked out just fine. Organic cocoa powder works well if cacao powder isn't available.<br />
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<span style="font-size: large;"><b><span style="color: #660000;">Chocolate Chia Crackers</span></b></span><br />
Fills 2 Dehydrator trays
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<br />
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> - 1 cup </span><a href="http://www.sirova.com/chia_seeds_1lb" target="_blank"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">chia seeds</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">,
depending on how thick you like your puddings<br />
- ½ cup </span><a href="http://www.sirova.com/raw_cacao_1lb" target="_blank"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">raw cacao powder</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
- 3 T + ½ cup </span><a href="http://www.sirova.com/agave_nectar_44oz" target="_blank"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">agave nectar</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
- 1 cup raw hazelnuts, almonds, cashews, or macadamia nuts<br />
- 1 ½ t pure vanilla extract<br />
- 2 T raw </span><a href="http://www.sirova.com/coconut_oil_15oz" target="_blank"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">coconut oil</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
- </span><a href="http://www.sirova.com/celtic_shaker_8oz" target="_blank"><span style="color: blue; font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Celtic sea salt</span></a><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><br />
<br />
Directions<br />
- Blend the hazelnuts with 3 cups water and 3 T agave. Strain the liquid
through a nut milk bag or cheesecloth to remove the fiber. (I don't strain if I use cashews or macadamia nuts)</span></div>
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Mix 2 cups of hazelnut milk with the chia seeds. Let stand, stirring
occasionally.<br />
<br />
- Blend the remaining 1 cup of hazelnut milk with the cacao powder, agave
nectar, vanilla extract and coconut oil, along with a dash of sea salt. Mix in
the soaked chia seeds, and refrigerate for about 30 minutes.<br />
<br />
- Spread the pudding onto 2 lined dehydrator sheets, and dehydrate for about 4
hours, or until you can flip the crackers on a mesh tray. If desired, score the
crackers into small pieces. Dehydrate overnight, and keep the crackers in a
sealed bag in the fridge. They will stay fresh for a couple of weeks.</span></div>
<br />
<br />
Here's a look at what I did with them for Thanksgiving. The crust isn't quite even as I didn't plan on using them as a crust. But, when Rachel mentioned it, it sounded so right. Next time I'll not score the crackers and make it a little thicker for a raw pie crust. The crackers softened a bit under the pie, but were still firm enough to slice like a crust.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqiim17vFeBvV4zmzDWSnz4Hpp40xwvA2ljSn2QVk5BBUWDPOd2U668nXwV6tJ4xuD1eI7yZ6aBf6AV82sQzxcPNrCgfgOE1BO8kFdDSUlZgIMA6eOXGSDiN1DaWCOI76FM2u-EPg-nKB/s1600/Strawberry+Mac+Cheezecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqiim17vFeBvV4zmzDWSnz4Hpp40xwvA2ljSn2QVk5BBUWDPOd2U668nXwV6tJ4xuD1eI7yZ6aBf6AV82sQzxcPNrCgfgOE1BO8kFdDSUlZgIMA6eOXGSDiN1DaWCOI76FM2u-EPg-nKB/s400/Strawberry+Mac+Cheezecake.jpg" width="400" /></a></div>
<div style="text-align: center;">
Raw Strawberry Macadamia Creme Pie with Chocolate Chia Cracker Crust</div>
<br />
<br />
<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-74822333216466718492012-11-03T06:10:00.004-07:002012-11-03T06:10:44.000-07:00Vegan Chicken Pot Pie in Winter Squash ~ Vegan comfort food<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhN5BTAby0XXfElp159joK9kFxifhuoAHckpT6bTJtgD7wIvyxJ479gdotZLyoF616YLhUxiYRlbiTJKXolisDJMI7q7SC-9FTuZ_clpgbDTTSzY1CrKIW6Ys6-s3vh6uJtJzvw5APKK8/s1600/Pot+Pie+Squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" qea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFhN5BTAby0XXfElp159joK9kFxifhuoAHckpT6bTJtgD7wIvyxJ479gdotZLyoF616YLhUxiYRlbiTJKXolisDJMI7q7SC-9FTuZ_clpgbDTTSzY1CrKIW6Ys6-s3vh6uJtJzvw5APKK8/s400/Pot+Pie+Squash.jpg" width="400" /></a></div>
<br />
These were pretty fun to make. I had a hankering for some chicken pot pie, vegan style of course. I also have quite a few little winter squash around, some acorn squash, small pumpkin squash, and the black futsu squash I picked up at the People's Coop Farmer's market. I had a weird notion that they would make excellent crusts or bowls for my pot pies. I roasted three of them about half way so they'd be easier to get into. The futsu squash shell was about as tough as the acorn squash. I cut them in half, filled them with the chiken pot pie mixture and covered them with a baking powder bisquit crust. They were really nice, more filling than they look. We enjoyed these for lunch and dinner a few days.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGm-C9lPoOsXN0vvx8_Fh_6_FrOj0BlRtfRCf0u98KEE5k8_YiShHEpaCq7XBqLi5dJNgHIC0vjMnfB7S24_6OzSJ0vQfCXODKAPFVhtfklNof6cGbqS0Yn2MxfLgvASXYNeSUxr8nbGYl/s1600/Black+Gutsu+Squash1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGm-C9lPoOsXN0vvx8_Fh_6_FrOj0BlRtfRCf0u98KEE5k8_YiShHEpaCq7XBqLi5dJNgHIC0vjMnfB7S24_6OzSJ0vQfCXODKAPFVhtfklNof6cGbqS0Yn2MxfLgvASXYNeSUxr8nbGYl/s400/Black+Gutsu+Squash1.jpg" width="400" /></a></div>
<br />
<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: EN-US;"><br />Vegan "Chicken" Pot Pie <br /><br /> * 1 package super firm tofu, died in ½" cubes<br />
* 6 cups vegetable stock <i>I used low sodium vegetable broth</i><br /> * 1 cup yellow onion, diced<br /> * 1 cup carrots, peeled and diced<br /> * 1 cup diced potatoes<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
* 1 cup green peas<br /> * 3/4 tsp thyme, minced<br /> * 3/4 tsp sage, minced<br /> * 3/4 tsp sea salt<br /> * 3/4 tsp fresh ground black pepper<br /> * 1 tbsp nutritional yeast flakes<br /> * 1 tbsp tamari soy sauce<br /> * 2-4 tbsp olive oil<br /> * 3/4 cup flour<br /> * 3/4 cup vegan margarine (Earth Balance)<br /> * 1 puff pastry sheet rolled out to by 12x10 inches<br /><br />Preparation:<br />Pre-heat oven to 375º.<br /><br />Brown diced super firm tofu in a saute pan with 1 tablespoon olive oil. Season with salt and pepper. Remove from pan and set aside. To make a roux, melt the vegan margarine in a saute pan, add flour and whisk constantly until light brown in color. Cool and set aside.<br /><br />In a 5.5 qt. stock pot, cook onions in oil or water, adding 1-2 TB at a time to keep from sticking to the pan, for 3 minutes and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 minutes. Add already boiling stock and simmer for 5 minutes. Whisk in nutritional yeast flakes.<br /><br />Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in "chicken" cubes, tamari and peas. Pour mixture into a large shallow pan to cool. <br /><br />Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. Cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits.</div>
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I used a simple baking powder bisquit recipe and rolled small crusts and gently placed over the top of the filled winter squash and baked until thouroughly heated and the crust was golden brown and crispy.</div>
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com1tag:blogger.com,1999:blog-119598512892409012.post-78362875636845085542012-10-28T19:04:00.002-07:002012-10-28T19:04:15.737-07:00Planted Based Cooking Class #3 at Country Village<br />
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Another cooking class at <a href="https://www.facebook.com/pages/Country-Village-Nutrition-Shoppe-Cafe/125777357463144#!/pages/Country-Village-Nutrition-Shoppe-Cafe/125777357463144" target="_blank">Country Village Cafe</a> went very well and I thoroughly enjoyed myself. I heard quite a few other folks did too. I had some great help from my friends in the kitchen and they all said they had a great time. Thanks to all who lent a hand, I am still learning how to navigate through all of this, and it's a lot easier with supportive friends and family. We fed more than 40 people plant based treats, including some grocery store customers who stopped by to view the activity in the cafe. It's usually closed on Saturdays so the activity was a little curious. Which reminds me, a few years ago I looked at the closed cafe one Saturday and told Patti I should try to run it on Saturdays. I thought a breakfast or lunch special, not a full menu, might be fun. Hmmm, there I was feeding a full cafe. I loved it!<br />
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Country Village was also celebrating 35 years in business by hosting "Customer Appreciation Days". We contributed by keeping a sample tray of plant based goodies filled throughout the day.<br />
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Twenty five students attended, some of them very new to plant based eating. I did my best to get new tastes and textures introduced to the interested. I cooked this time. I just love my portable burners. It's like a stovetop in my pocket.<br />
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This time the guests found cheezy kale chips, savory pepitos, and a crudite of brightly colored vegetables and papaya seed ranch on the tables waiting for them. Yes, papaya seed ranch. I learned something new also. While out picking vegetables at Willow Grove Gardens, Ruth picked some purple caulflower and sprial broccoflower and put it in my box. I know a lot of people might want to try these out of the ordinary vegetables so I picked up my <a href="http://veganfusion.com/best-rated-vegan-vegetarian-raw-food-cookbooks/the-complete-idiots-guide-to-eating-raw/" target="_blank">Complete Idiot's Guide to Eating Raw</a> cookbook in search of a nice raw ranch dressing. I found a papaya seed ranch, very easy, not many ingredients. I never knew you could eat the papaya seeds. I immediately cut one opened and ate a spoonful of the tender seeds. Wow, they're great! They have a flowery, yet spicy, taste. Sort of like a nasturtiam flower. I'll make more of this dressing, I loved it and so did the students.<br />
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We tasted:<br />
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Raw Creamy Broccoli Soup<br />
Curried Winter Squash & Apple Soup<br />
Fettuccini Alfredo<br />
Forbidden Black Rice & Polenta Casserole<br />
and Gluten Free and Oil Free Pumpkin Spice Cake<br />
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Enjoy the class, I know we did. Country Village employees made a list of interested shoppers while we held the class. Looks like I get to do another. <br />
<embed allowfullscreen="true" allownetworking="all" height="360" src="http://w891.photobucket.com/pbwidget.swf?pbwurl=http%3A%2F%2Fw891.photobucket.com%2Falbums%2Fac114%2FDebKay_photos%2FFoodie%2F319ef8ff.pbw" type="application/x-shockwave-flash" width="480" wmode="transparent"></embed>Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-11703549345465409942012-10-28T17:29:00.002-07:002012-10-29T05:09:01.412-07:00Vegan, Gluten, & Oil Free Pumpkin Spice CakeIt's about time I catch up on my blogging. I've been so busy the last couple months and there are a few dishes I've made that I would like to be able to look up again and make. September and October are busy, stressful months at work. I am sure if you checked out a blog from this time last year, I probably mentioned the same thing. My day job is pretty pleasant for the most part, but we do some pretty heavy number crunching in the fall preparing the plan for the next year. I call it an accounting marathon. I also had the great pleasure of heading up the kitchen at the <a href="http://nwveg.org/vegfest" target="_blank">VegFest</a> in Portland, OR. That took a bit of commitment too. Things are settling back to the normal chaos, I'm coming up for air now, and have time to catch up on some great recipes.<br />
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I've been keeping my cooking classes not only plant based, but gluten free. I am not gluten intolerant, that I know of, but I'm meeting more and more people who are. I've been out with some friends who have celiacs disease and many times they can only have lettuce or raw carrots in a restaurant. In all the presentations I attend and articles I read, it's a good idea for all of us to moderate our gluten intake. It's not been difficult to make some great gluten free meals. <br />
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This cake took some work because I also wanted to make it oil free. It took a few tries, but I managed to come up with a recipe that works every time. My husband was a little disappointed I figured it out because it meant I wasn't going to make a cake every three days trying to get it right. Here it is for you to try. <em>If you don't mind using wheat flour, just leave out the xanthum gum.</em><br />
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Here's one of my first attempts. It was good, but still a little too moist in the middle for my tastes.<br />
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I went to so much trouble to make this cake healthy, I chose not to frost it at my cooking class. I lightly sprinkled it with a mixture of organic powdered sugar and a dash each of cinnamon and nutmeg. I thought it was a bit dry for some so I added just a little dollop of some pre-made rice whipping cream and garnished with a couple nice dried cranberries.<br />
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<span style="font-family: 'Times New Roman','serif'; font-size: 18pt; mso-fareast-font-family: 'Times New Roman';"><em><span style="color: #783f04; font-family: Georgia, "Times New Roman", serif;">Vegan & Gluten Free Pumpkin Cake</span></em> <o:p></o:p></span></h3>
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<b><span style="font-family: 'Times New Roman','serif'; font-size: 9pt; mso-fareast-font-family: 'Times New Roman';"><span style="mso-tab-count: 1;"> </span>By Debbie Kay<o:p></o:p></span></b></div>
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<b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Two eight inch layers or one 9”x 11” baking pan, or 24 mini cupcakes</span></b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></div>
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<b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Ingredients:</span></b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">2 cups pumpkin puree<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">3/4 cup unsweetened apple sauce (1 large or two small apples with 2 TB filtered water puréed in high speed blender)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 teaspoons cinnamon <o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">½ teaspoon nutmeg <o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">¼ teaspoon each cloves & ginger<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1&1/2 cups organic Sucanat, coconut sugar, or brown sugar, packed<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 teaspoon vanilla<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">3 egg replacements, (I like ENERG egg replacer for this cake, 1 TB egg replacer with 2 TB water = one egg replacer)<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">2 cups Bob’s Red Mill Gluten Free All Purpose flour<br />Unbleached all purpose flour can be used, omit the Xanthum Gum<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1 teaspoon Xantham Gum<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">2 tsp. baking soda<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">1/4 teaspoon salt<o:p></o:p></span></li>
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<b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Directions:</span></b><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';"><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">To make the cake:<o:p></o:p></span></div>
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<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Preheat the oven to 375º<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Cream vegan margarine or applesauce with the sugar.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Mix the powdered egg replacement with water as directed on the package.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Add the liquid egg replacements to the creamed vegan margarine and brown sugar.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Mix the pumpkin puree and vanilla to the creamed margarine mixture.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Sift the flour in a large mixing bowl, add the baking soda, salt, cinnamon, nutmeg, cloves, and ginger and mix well.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Add the wet ingredients to the dry and blend well.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Pour the batter into parchment lined baking pans.<o:p></o:p></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Bake for 55 min. to 1 hour. Test with toothpick, toothpick should come out clean<o:p></o:p></span></li>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Sprinkle warm cake with mixture of organic powdered sugar, cinnamon, and nutmeg. Or, frost with your favorite vegan frosting after completely cooling.</span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman';">Here's a quick buttercream frosting if you prefer a frosted cake. Add a tablespoon of lemon juice for a cream cheese taste.</span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: Calibri;">Buttercream Frosting<o:p></o:p></span></b></div>
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<span style="font-family: Calibri;">1 cup softened Earth Balance or other vegan butter</span></div>
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<span style="font-family: Calibri;">1 cup palm oil shortening</span></div>
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<span style="font-family: Calibri;">3- 4 cups pound sifted organic powdered sugar</span></div>
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<span style="font-family: Calibri;">½ tsp Vanilla or seeds from ½ Vanilla bean</span></div>
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<span style="font-family: Calibri;">In the bowl of a standing mixer or food processor cream together the Earth Balance and the palm oil on medium to high speed until completely combined.<span style="mso-spacerun: yes;"> </span>Turn the speed down to low and slowly add in the sifted powdered sugar one cup at a time, allowing it to blend thoroughly before adding more.<span style="mso-spacerun: yes;"> </span>Add in the vanilla and continue to blend until the mixture looks creamy.<span style="mso-spacerun: yes;"> </span></span></div>
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-29798495652614891892012-09-30T19:48:00.000-07:002012-09-30T19:48:02.183-07:00Pine Nut Polenta with Cherry Sauce - Another Way to Get Your GrainsIn preparation for the big VegFest weekend, I purchased a cookbook by each chef I'd be working with so I could have them ready to sign for my collection. I didn't get <a href="http://robinasbell.com/robinwrites/2012/09/vegans-take-over-the-convention-center/">Robin Asbell's</a> cookbook in time so I purchased one at the VegFest which she graciously signed for me. I bought <a href="http://vimeo.com/jessedoheny/bigvegan">The Big Vegan</a> at the festival and her <a href="http://www.youtube.com/watch?feature=player_embedded&v=1Y0foCebTGs">Sweet & Easy Vegan</a> just came in the mail yesterday. I opened the book and chose the first recipe I saw: <em>Pine Nut Polenta with Cherry Sauce</em>. A warm whole grain treat made with coarse corn meal and <a href="http://en.wikibooks.org/wiki/Cookbook:Teff">teff</a> that can be eaten for breakfast or dessert. I had just about everything the recipe called for except for a little teff. I took some cherries out of the freezer to thaw, picked up some more teff and whipped it together Saturday afternoon. I chilled it overnight and grilled it for a delightful Sunday breakfast. Oh yeah, did I mention this is an Easy recipe? The cherry sauce is very simple. I just did something similar with raspberries for the thumbprint cookies. Any berries will work for this recipe.<br />
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<span style="color: #660000; font-size: large;"><em><strong>Pine Nut Polenta with Cherry Sauce</strong></em></span><br />
Robin Asbell, Sweet & Easy Vegan, page 47<br />
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<u>Polenta</u><br />
<br />
1 Cup coarse cornmeal/polenta<br />
3 Cups filtered water<br />
1 Cup amaranth or teff or 1 cup additional cornmeal<br />
1 Cup vanilla non-dairy milk<br />
1/2 cup toasted pine nuts<br />
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<span style="font-size: x-small;">The grains can be substituted with other grains and cashews or other nuts can be substituted for the pine nuts.</span><br />
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<u>Cherry Sauce</u><br />
<br />
10 oz. frozen dark cherries (your favorite berries)<br />
1/2 cup maple syrup<br />
1/2 cup apple juice<br />
1 TB corn starch<br />
<br />
Lightly oil a 9 x 5 inch loaf pan.<br />
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To make the polenta:<br />
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Put the cornmeal in a medium saucepan, then add the water gradually while whisking continuously. Whisk in the amaranth or teff. Bring to a boil over medium heat, then cook, whisking continuously until thick, about 5 minutes. Stir in half the pine nuts.<br />
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Scrape the polenta into the prepared pan and spread it in an even layer. Sprinkle the remaining pine nuts on the top and press to adhere. Cover tightly and refrigerate for at least 4 hours, until firm.<br />
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To make the sauce:<br />
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In a small saucepan, combine the cherries and maple syrup. Bring to a boil over medium heat. Lower the heat to maintain a simmer. In a cup or small bowl, whisk the apple juice and cornstarch together until smooth, then stir the mixture into the cherries. cook until shiny and thickened, about 5 minutes.<br />
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Slice the polenta and either fry it in a lightly oiled, well-seasoned cast-iron skillet or bake it on an oiled baking sheet at 400º for 10 to 15 minutes, until heated through and browned. Serve topped with the warm sauce, reheating it, if need be. Stored in separate airtight containers, the polenta and cherry sauce will keep for about 1 week.<br />
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Looking forward to breakfast again tomorrow. Yum!Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-15900765913435616712012-09-29T16:47:00.000-07:002012-09-29T16:47:16.581-07:00Nutty Raspberry Thumbprint Cookies<br />
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This weekend at the <a href="http://nwveg.org/vegfest" target="_blank">Portland VegFest</a> I had the pleasure of organizing the prep kitchen. Scott & I packed up the kitchen and had two wonderful days of playing with our food. We assisted seven vegan chefs from around the country for nine chef demos. We learned a lot, especially about working together. I have a lot more confidence Scott & I can work as a team whichever way this vegan cooking adventure takes us.<br />
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The first chef we got to work with was <a href="http://www.wellnessforumfoods.com/delmasprofile.html" target="_blank">Chef Del Sroufe</a>, author of the Forks Over Knives cookbook. I opened it at work Wednesday and chose the first recipe I saw for my "plan review" treats, <em>Nutty Raspberry Jam Thumbprints</em>. They look easy and made with the oat flour, they're gluten free. Today is just a little bit tense having the budget reviewed by our superiors. I like to break the ice with some vegan treats. If nothing else goes well, and it will, the cookies usually cause a little smiling.<br />
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I had most the ingredients in the recipe, except some nuts. I stopped by the grocery store after the garden last night and picked up some nice pecans. I didn't have any applesauce handy, but an apple in the Blendtec worked out just fine. Yesterday morning before I went to work I took some raspberries out of the freezer to thaw. I made a little jam with some pure maple syrup and Agar and let it cool. You can use a good pre-made jam.<br />
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My Quick Jam<br />
<br />
About 2 cups fresh or frozen berries<br />
3 TB pure maple syrup<br />
1 TB Agar<br />
1 Cup boiling water<br />
1/4 tsp cinnamon, optional<br />
1/4 tsp nutmeg, optional<br />
<br />
Heat the berries with the maple syrup until they come to a gentl boil. Add the Agar to the boiling water and dissolve. Add the Agar mixture to the hot berry mixture, mix well, add cinnamon and nutmeg. Bring it to a gentle boil again, remove it from the heat and let cool. It will thicken as it cools.<br />
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Nutty Raspberry Thumbprint Cookies<br />
<a href="http://www.ebay.com/ctg/Forks-over-Knives-The-PlantBased-Way-to-Health-2011-Paperback-/121908791?_refkw=forks+over+knives+cookbook&_pcatid=4&_pcategid=53824&_dmpt=" target="_blank">Forks Over Knives Cookbook</a>, page 271<br />
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Makes 18 cookies<br />
<br />
1/2 Cup unsweetened applesauce, <br />
1/4 Cup almond butter<br />
1/2 Cup dry sweetener: raw cane sugar, coconut sugar, sucanat, etc.<br />
1 TB ground flaxseeds<br />
2 tsp pure vanilla extract<br />
1 3/4 cups oat flour (If you're not concerned with gluten, unbleached wheat or spelt, flour will work fine)<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup finely chopped walnuts, (I used pecans)<br />
1/2 cup raspberry jam, or to taste<br />
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Preheat oven to 350º. Line a large baking sheet with parchment paper or a Silpat baking mat.<br />
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In a large mixing bowl use a strong fork to mix the applesauce, almond butter, sweetener, and flax seeds. Once relatively smooth, mix in vanilla.<br />
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Add the flour, baking soda, and salt and mix well. Fold in the oats and walnuts.<br />
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Roll about 2 tablespoons of batter into a ball and place on the prepared baking sheet. Repeat with remaining batter until you have 18 balls. They can fit into once cookie sheet because they don't spread much at all during baking. Moisten you thumb (or index finger) and make a deep indent in the center of each cookie. Place about 1/2 teaspoon of jam in each indent.<br />
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Bake for 10 to 12 minutes, or until the bottoms of the cookie are golden brown. <br />
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Remove the cookies from the oven and let them cool on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.<br />
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I sprinkled them with a bit of powdered sugar, that's optional.<br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-13575674221904575172012-09-16T08:45:00.001-07:002012-09-16T08:52:55.715-07:00Quick and Easy ~ Lively Mexican Vegan Hash<br />
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We've got some beautiful little red and purple potatoes coming out of the garden now. I was looking for a quick and easy meal the other day. I thought about potato hash. I had some tempeh in the fridge and thought it would make a nice addition. I sliced some into little cubes and gave them a quick marinade of tamari, lemon juice, and a little garlic chili flax oil. I let them sit in the marinade for about 15 minutes.<br />
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I browned the cubes and set them aside.<span class="userContent"> Then sauteed some fresh onions, shallots, red bell pepper, and fresh red potato slices in a little water. While the potatoes cooked, I added a little mexican spice blend: cumin, chili powder, oregano, cinnamon, and garlic powder. I put the tempeh back to the mixture and about a half cup of filtered water and simmered it all until the potatoes were tender. Added a handful of chopped Italian Parsley and topped it off with some vegan chipotle cream sauce and avocado.<br /><br />Chipotle Cream Sauce: 1/2 cup veganaise, 1 tsp chipotle chili powder, dash cumin, (or favorite spice), 1/2 tsp fresh lemon juice, dash salt, (optional). Whisk it all together until blended.</span><br />
One of the spice blends I like to keep on hand is a mexican blend. It's handy to have around to change up the flavor of a stir fry or bean dish. <br />
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<span style="color: #660000; font-family: Verdana, sans-serif; font-size: large;"><em>Mexican Spice Blend</em></span><br />
Makes 7 tablespoons<br />
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1/4 cup chili powder<br />
2 TB cumin powder<br />
2 tsp oregano, dried<br />
1/2 tsp cinnamon<br />
1/4 tsp cayenne pepper<br />
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Place all ingredients in a small mixing bowl and mix well. Store in a glass jar.<br />
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Add to casseroles, beans, vegetable stir-fry or any recipe you'd like to liven up.Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-46706891506468933082012-09-15T19:50:00.001-07:002012-09-15T19:50:17.650-07:00Vegan Manicotti<br />
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My husband noticed some very large pasta shells and mentioned he'd like to try them. I picked them up and made a homemade manicotti with them. It was pretty easy and really didn't take much work at all. It was a great, easy meal during the week. <br />
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I made a vegan ricotta with some soaked cashews, about 2 cups, blended until smooth with 1/2 cup organic soy yogurt, a little filter water, probably only a quarter cup, and a dash of sea salt. I covered the mixture and set it in a cool dark corner of the kitchen for about 48 hours. This ferments the cashews a bit and produces a cheezy flavor. I chopped up some fresh red bell pepper, a couple cloves of garlic, fresh Italian parsley, and fresh basil and combined them with the cheese mixture.</div>
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I poured a little of my homemade marinara sauce in the bottom of a 9x13" baking dish and stuffed the shells.</div>
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I cooked the pasta shells according to the directions, about 9-11 minutes, until they were al dente. Then I stopped the cooking by running cold water over them. I let them cool so I could handle, then stuffed a couple tablespoons of the vegan ricotta I made.</div>
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I topped the shells with a little more marinara and sprinkled a little Daiya Mozzarella cheese on top. Baked at 375º for about 20 minutes just to warm it thoroughly and melt the Daiya cheese a little.</div>
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-64817075182970002962012-09-15T19:34:00.002-07:002012-09-15T19:34:17.054-07:00Mixed Roots Roasted in an Oversized Summer Squash<div class="separator" style="clear: both; text-align: center;">
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Late summer and early fall are great time of year for fresh vegetables. A couple times a week I can stop by our garden on the way home from work and pick up some groceries. This week I took a couple boxes home and dropped off a box to my granddaughter's house too. Except for fruit, I haven't had the need to go to the grocery store for a couple weeks now. I do stop in at the farmer's market for fresh goodies. We don't grow enough cucumbers and greens to keep up with the amount we like to eat. There's always trading with other gardener's too. EZ meal choices!<br />
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My son's friend recently gave me two very large yellow squash. I think they were each about a foot and a half long. My first thought was to stuff it. I had just been out to the garden and pulled up a nice load of fresh root vegetables.<br />
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This was a simple dish. I choped the veggies: g<span aria-live="polite" class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">olden beets, carrots, parsnips, red & purple potatoes, red onions, and white Onions. I <span data-ft="{"tn":"K"}" id=".reactRoot[260].[1][2][1]{comment3833024383804_56248947}..[1]..[1]..[0].[2]"><span class="UFICommentBody" id=".reactRoot[260].[1][2][1]{comment3833024383804_56248947}..[1]..[1]..[0].[2]."><span id=".reactRoot[260].[1][2][1]{comment3833024383804_56248947}..[1]..[1]..[0].[2]..[0]">tossed it all with a little garlic chili oil and Italian herbs. I roasted it for about an hour. The veggies were still crunchy. The moisture from the vegetables made a nice broth on the bottom of the squash. The big squash which looked like it would be too tough and woody was very tender. We enjoyed this for dinner and lunch the next day.</span></span></span></span></span><br />
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<span aria-live="polite" class="fbPhotosPhotoCaption" tabindex="0"><span class="hasCaption"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">To add to our already colorful meal, I marinated some fresh locally made tempeh in a little tamari, lemon juice, and toasted sesame oil. Then I browned the marinated tempeh strips and set them aside while I made a simple vegan mushroom and onion gravy. </span></span></span></span><br />
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Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0tag:blogger.com,1999:blog-119598512892409012.post-26646122903703832712012-09-03T19:26:00.003-07:002012-09-03T19:49:19.636-07:00Labor Day Vacation and 70 pounds of Tomatoes<div class="separator" style="clear: both; text-align: center;">
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A lovely week, busy, but lovely. I began Wednesday afternoon stopping by the grocery store one last time and then home to prepare for my second plant based cooking class at Country Village. I should say I started Tuesday night as I got to go out to Ruth & Mike's organic farm and help pick the produce I needed for my class. I started working at home Wednesday about 4:00 p.m. getting fresh kale in the dehydrator, sauces prepared ahead, three chocolate cakes baked, and various spices and supplies marked and ready to go. I finally stopped about 11:45. Up early frosting chocolate gluten free cake, shredding zucchini, and making cauliflower rice. I had 38 people signed up for the class and I'm already learning that means I'll have about 24 people, so I prepared for 30. It's nice to have some samples for the store employees too. It's a lot of work, but I really enjoyed it. Took it slow, taking a few tea breaks along the way and just getting it done. I smiled to myself a couple times when I remembered I was "working at home" which is the long term goal.<br />
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The class was a whole lot of fun. Twenty three people attended to learn some tips about plant based cooking along with some nutritional information. It went very smoothly, didn't seem like we forgot anything important. There were some great discussions. A couple people even came in from the store, curious about what was going on, paid and sat in on the class. I learned that I should find a way to cook in the fall. Based on the comments I requested, many people would like to know more about cooked vegan cuisine. I've purchased a couple induction burners. I am hoping they'll work for the class. It would be fun to do some cooked root dishes in the fall. We might schedule an all-day class on a Saturday, we'll see. The most important thing is that we all had a good time and I'm welcome to do another class. Woo Who!<br />
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<tr><td class="tr-caption" style="text-align: center;">Sharing Some Fresh Garden Stevia</td></tr>
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Friday came with some oral surgery and sleep through most of the day.<br />
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Saturday we enjoyed a leisure morning and picked up our Kaylee for a day of fun. We stopped by the garden for some weeding and watering and then off to Sauve Island to enjoy the Blackberry & Bluegrass Festival and giant corn maze. They had given us tickets when we bought the peaches so we thought it a good way to spend a sunny day with Kaylee.<br />
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A little fine face painting.</div>
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It was a good family fun event. Lots of space, not too crowded, and vegan and vegetarian choices at the food trucks too. We enjoyed a roasted eggplant gyro and a felafel gyro. The corn maze was pretty fun, but it was way too big for me. It spanned 2 and a half miles and wasn't as easy as I thought it would be. Kaylee thought grandma and grandpa were giving up because we finally went out the entrance. We were in there quite awhile and based on the checkpoints we saw, we traveled quite a bit. I did feel like an older grandma after a bit. That doesn't happen very often. <br />
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We stopped by Proper Eats on the way home for a bowl of broccoli bisque and I was feeling quite winded. I think it was probably too much fun after my Friday adventure at the dentist. Sunday I took it easy, read, napped, and relaxed in the sun.<br />
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After a full day of rest, I was ready to tackle the 70 lb of tomatoes I had gathered over the weekend from our garden, 50 lb organic heirlooms from <a href="http://www.localharvest.org/willow-grove-gardens-M22195" target="_blank">Willow Grove Gardens</a>, and 20 lb of beautiful big heirlooms I picked up at <a href="http://bellaorganic.com/" target="_blank">Bella Organic Farm</a>. I packed the big heirlooms with fresh rosemary and lemon juice. 30 lb of the small organic red heirlooms I roasted with onions and garlic, then removed their skins and simmered them all with some fresh oregano and rosemary until thickened for a nice tomato sauce. I got about 12 jars of the sauce. Then I canned some of the nice big red ones and dehydrated about 10 lb of the smaller ones. It sounds like a lot of work, but I went at it very slow, systematically, and I was done by 5:15 p.m. I even found time to put together a black bean enchilada casserole. I still have time to do this blog and relax before bed. Nice Monday!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpHOUIjaT5_XfRMgr_995vIjR-nOKXpaRKGaJUC0d5mhl81pPdXcWGsQw8mX4bJskUeV5V8bWT72kXzrpXJXD1YT3wurc3wEKToyDkfi8FQKyc44ooVWaAoc-BmcFTZ2y3J1Us6iOIsDN/s1600/BB+Enchilada+Casserole.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWpHOUIjaT5_XfRMgr_995vIjR-nOKXpaRKGaJUC0d5mhl81pPdXcWGsQw8mX4bJskUeV5V8bWT72kXzrpXJXD1YT3wurc3wEKToyDkfi8FQKyc44ooVWaAoc-BmcFTZ2y3J1Us6iOIsDN/s400/BB+Enchilada+Casserole.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan Black Bean Casserole with Homemade Cashew Cheddar Cheeze</td></tr>
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It's been a full and productive week. I'm feel rested and ready to head back to work where we'll be "ramping it up" with the month end work, then the planning fun ahead. <br />
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<br />Deb Kayhttp://www.blogger.com/profile/07958281500294293726noreply@blogger.com0