Friday, August 5, 2016

Rhubarb Bread



Hot from the oven ... Rhubarb Bread

Fresh Rhubarb in the summertime begs to be added to Rhubarb Bread!

While we were camping on vacation recently, my sister reminded me of her favorite bread, Rhubarb Bread. I couldn't get home quick enough and start hunting around for rhubarb!


Warm, sliced and ready to eat ...

Thankfully one of my 4-H families came to my rescue and gave me a nice collection of fresh produce which included rhubarb and zucchini!

Using my sisters' tried and true recipe that I veganized, the rhubarb bread came out perfect! 

Moist.

Tender. 

Delicious! 

Enjoy!
My sister, Mary's recipe - VEGANIZED! Thank you, Mary!



Rhubarb Bread
Revised with less sugar and more ginger.

Use ONE or a combination of the following three:
1/2 cup plant yogurt, plain or flavored OR 
1/2 cup plant milk + 1 teaspoon cider vinegar OR
1/2 cup plant mayo

1/2 teaspoon vanilla extract
1/2 cup dark brown sugar
1/4 cup applesauce

1-1/4 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda

1 cup rhubarb, diced
1/4 cup raisin, soaked, chopped, optional
½ teaspoon cinnamon
1 teaspoon fresh ginger, minced, optional

Preheat oven to 350°, grease 9x5 inch loaf pan or mini loaves.

If using the plant milk, whisk the plant milk and cider vinegar, set aside for 10 minutes.

Combine the dark brown sugar, applesauce and vanilla until fluffy.

Combine dry ingredients, whisk one minute.

Stir the wet ingredients into the wet ingredients, alternating with the milk OR yogurt OR mayo until just combined, don't over mix.

Fold in rhubarb. Gently stirring until just combined.

Pour into prepared pans.

Bake for approx. 45-55 minutes
Mini loaves bake approximately 35 minutes.

Remove from oven, let stand in pans 10 minutes. Dump out of pans and cool on rack.
Freezes well. 


Wrap and store in freezer for later ... if there is any left!

                     
Made with less sugar and more ginger, and mayo! Very good!


Friday, March 18, 2016

Apple Banana Granola

Simple, fast and tasty! NO sugar!

What do you do when you are craving something sweet? Something crunch? And don't want to eat empty (sugar) junk food?

Simple! Reach for granola - it will satisfy your sweet tooth and give you something to crunch on. This fast, quick recipe is tasty and made without sugar!

Apple Granola - Quick! Fast! Tasty!

Two Granolas - one with Apples and another made with Apples and Banana.

Oh yes, it has a surprising ingredient ...   



Apple Granola

2 rice cakes
1/8 cup quiona flakes
1/8 cup oatmeal
1 apple, chopped
¼ cup apple juice
¼ cup carrot juice
Dash cinnamon
2 TB dried fruit, raisins, cranberries, cranraisins
2 Tb nuts, chopped
½ carrot, chopped, optional

Chop apple and add to frozen apple juice, heat together over low heat to soften apple slightly. Add dried fruit and remove from heat, cover and let set 5-10 mins.
In a medium size bowl, Break rice cake into ½ inch chunks, add quiona flakes, oatmeal, chopped nuts and cinnamon.
Stir apple and dried fruit, mashing any remaining apple chunks. Add carrot juice, mix well and pour over rice cake mixture. Mix to combine.
Spread onto sprayed cookie sheet.
Bake 10 mins in 450° oven. Remove and let cool.
Store in airtight jar.
Serve as a topping on yogurt or munch as a snack.




Apple Banana Granola
Easy, quick and delicious!

5-6 rice cakes
1/4 cup quiona flakes
1/4 cup oatmeal
1 apple, chopped
½ - 1 banana, mashed
½ cup apple juice
¼ cup carrot juice
½ tsp cinnamon
4 TB dried fruit, raisins, cranberries, cranraisins
4 Tb nuts, chopped
1 carrot, chopped, optional

Chop apple and add to frozen apple juice, heat together over low heat to soften apple slightly. Add dried fruit and remove from heat, cover and let set 5-10 mins.
In a medium size bowl, break rice cakes into ½ inch chunks, add quiona flakes, oatmeal, chopped nuts and cinnamon.
Stir apple and dried fruit, mashing any remaining apple chunks. Add 1/2 of a mashed banana, carrot juice. If you think you need more banana, add more mashed banana to the wet mixture. Mix well and pour over rice cake mixture. Mix to combine.
Spread onto sprayed cookie sheet.
Bake 10 - 15 mins in 450° oven. Remove and let cool.
Store in airtight jar.
Serve as a topping on yogurt or munch as a snack.


Wednesday, February 24, 2016

Homemade Coconut Butter

The first time I tried Coconut Butter, I was hooked. It tasted scrumptious on everything! Surprisingly, my purchase lasted forever as I only used it occasionally and it was pricey. 


Imagine my delight when I found an easy recipe to make Coconut Butter from two great sources: Chocolate Covered Katie and Coconut Butter in a Vita-Mix They both  use 2 cups organic shredded coconut to make this delicious concoction. And since my huge bag of Coconut takes up plenty of room in the freezer, maybe I need to make a batch and share it.

Looking further, I discovered a very helpful source to answer questions on exactly what and how to make Coconut Butter. Visit Mark Sisson, Mark's Daily Apple, for 10 Tips for Making the Best Coconut Butter Ever! 

Enjoy!

Con Queso Cheeze or Nacho Sauce


Cheezy



Creamy



Lo-fat


For those who think that they can't give up cheese to be vegan
this is by far, 
one of the easiest and tastiest cheeze sauces! 
EVER!






Con Queso Cheeze or Nacho Sauce

1 cup cooked, mashed butternut squash
¾ cup non-dairy, unsweetened, unflavored yogurt
¾ cup water + additional water
½ onion
5 Tbsp NY
¼ - 1/3 cup raw cashews, soaked, rinsed, drained
3 Tbsp tapioca flour
½ chipotle Chile 
1/4 cup Red Bell Pepper
2 Tbsp - 1/4 cup Sun dried tomato 
dash Cayenne pepper, optional
½ - 1 tsp salt

A HIGH speed blender will result in a creamier sauce. If you don't have a HIGH speed blender such as a Vitamix or Blendtec, process the cashews and water longer. Test the liquid - there should be no gritty feeling.

Process everything until smooth and creamy. 

Taste, adjust seasonings as needed. 

Add additional water one tablespoon at a time depending on thickness desired.
Transfer to saucepan, cook over medium heat, stirring constantly until thick and gooey, about 2-7 mins.

Taste, adjust seasonings and salt.

NOTE: Salt - this does need to be salty like regular cheese, so don't skimp on the salt.

Cashews - if you want your cheeze creamier, use 1/3 cup cashews, otherwise the 1/4 cup should be plenty.

Store in refrigerator.
Freezes well.

Enjoy!
RB


Mac ‘n Cheeze, Cheezy Veggies, Broccoli or Chowder Soups: adjust water depending on thickness desired.


Salsa Dip: add chunky salsa to cooked sauce just before serving.









Wednesday, November 4, 2015

Red Devil Beet Bundt Cake




Red Devil Bundt Cake





Red Velvet Cake


Red Beet Bundt Cake

OH! Didn't I mention that it has red beets in it? As in RAW red beets? Umm, where did you think some of the natural red food coloring comes from?

Never mind! Go ahead and make this - everyone will be wanting seconds! Whenever I make this for a crowd/supper club, it seems to disappear. 

Don't ask why, but it seems that Men are always asking for this cake.

Yes the recipe is correct - I always add cayenne pepper to my chocolate. Always! The cayenne seems to take the chocolate over the top!

Enjoy!



From Rosebud
Serves 16

Cake
1 cup plus 2 Tbs. almond milk
1 med. beet, peeled, cut into  ½-inch dice, 1 cup
2 Tbs. flaxseed meal
2 Tbs. apple cider vinegar
1 ½ cups sugar
⅓ cup canola oil
2 tsp. vanilla extract
2 tsp. chocolate extract
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ tsp. baking powder
1/8 tsp cayenne pepper or to taste



1. Preheat oven to 350°F. Spray 10-inch Bundt pan with cooking spray.
2. Purée almond milk, beet, flaxseed meal, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, vanilla extract, and chocolate extract.
3. Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into almond milk mixture. Transfer batter to prepared Bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
4. Transfer Cake (still in pan) to wire rack, cool 10 mins. Unmold and cool completely.



Ganache
1/2 avocado (ripe)
4 tablespoons raw cacao or cocoa powder
4 tablespoons maple syrup or agave
1/4 teaspoon vanilla
1/8 tsp cayenne pepper or to taste

Add all ganache ingredients into a blender/food processor, process until smooth.  Try really hard not to eat all the ganache before it reaches the cake/brownies/bowl/whatever!  If you succeed in this (well done!), spread the ganache nice and thickly over your dessert and pop back into the fridge for 4 hours or so to set.



Now go ahead and whip yourself up another batch of this to die for chocolate ganache! and eat it all by yourself! After all - you deserve it!



Tuesday, October 27, 2015

Yogurt Cheese - Ricotta or Cream Cheese



After straining yogurt through a cheesecloth, the pulp is the perfect consistency for Ricotta or Cream Cheese.

I have used this is Cheesecake recipes for years and it is not only perfect but scrumptious!