Wednesday, November 4, 2015

Red Devil Beet Bundt Cake

Red Devil Bundt Cake
Red Velvet Cake
Red Beet Bundt Cake

From Rosebud
Serves 16

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. 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.

1/2 avocado (ripe)
4 tablespoons raw cacao or cocoa powder
4 tablespoons maple syrup or agave
1/4 teaspoon vanilla

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.

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!

Tofu Xpress - The Gourmet Food Press

Tofu Epress - The Gourmet Food Press

This was a gift from my wonderful sister, who is a fabulous cook! When I first received it, I wondered if I would ever use it. Once I tried it and found how easy it was to press tofu, I wondered how had I managed before? 

Nasoya Organic Extra Firm Tofu
I have found that just about any of the Nasoya Tofu work with this Tofu Xpress.

The Tofu Xpress is a quick assemble and comes with two different springs, light and firm. 

Split Pea Soup

Split Pea Soup

1 c chopped onion
1 cup chopped celery
2-3 carrots, chopped
2-3 cloves garlic
1# dried split peas
1.5 c dry white wine or additional broth
6 c veg broth
1/3 c TVP bacon bits - optional
1.5 tsp gr black pepper
1.5 tsp liquid smoke
1 tsp rosemary
1/2 tsp crushed bay leaves
1 tsp marjoram
1 tsp basil
½ tsp ground mustard

Stove top – Sauté onion, celery, carrots in broth about 5 mins. Combine remaining ingredients, bring to low boil. Simmer 45 mins.

Crock pot – combine all ingredients in crock pot and cook 4-6 hours.

Optional – use an immersion blender to purée if desired.

Notes: I have made this without the TVP bacon bits and white wine and like the flavor.
Carrots - adds a nice color and plenty of vitamins, not to mention flavor.


Tuesday, March 17, 2015

Lentil Loaf

This is a great loaf to serve for any meal. 

It took me a while to come up with the right ingredients for this loaf. I tried mushrooms, rice, and a few other items that I won't mention. After my family tried this and said it was OK, I figured it was time to try it with others.

One person thought I was eating old fashion meatloaf! He was amazed that it was so good.


Updated recipe!

Lentil Loaf

1/2 cup lentils
1 cup vegetable/dark stock
1/3 - 1/2 cup water
1 /2 teaspoon ground bay leaf

3/4 cup bulger wheat or rolled oats
1 cup additional water, boiled (hot)

1/2 cup chopped onions, optional
1/4 cup diced green bell peppers, optional
1.5 - 2 cups** ground oats or ground Sesame Oatburger Mix*
1/4 cup ketchup
1-2 tablespoons Braggs Amino Acids
2 tablespoons nutritional yeast
2 tablespoons ground flax meal
2 tablespoons vegan Worcestershire sauce
2 tablespoons sesame paste
1 teaspoon molasses
1/2 teaspoon garlic granules 
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon dried basil
Freshly ground black pepper to taste

3 – 4 tablespoon BBQ sauce


Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, cover and lower heat to low for 25 to 30 minutes, until almost tender. Add the boiling water and bulger wheat or ground oat mix to the pan, cover, and continue cooking on medium-low heat for additional 8-10 minutes.

Preheat the oven to 375°. Spray a loaf pan and line the loaf pan with parchment paper. 

When the lentils and bulger wheat/oats are cooked, remove pan from heat and add remaining ingredients, mixing well. Transfer the mixture to prepared loaf pan and spread BBQ sauce over the top.

Cover with aluminum foil and bake for 25 to 28 minutes. 
Remove foil and bake additional 7 to 8 minutes or until topping just starts to set. 
Remove from the oven and let stand 10 to 15 minutes before serving. Serves 6-8.

This makes exceptional sandwiches especially if sliced after sitting over night in the refrigerator. Wrapping single slices and freezing ensures last minute sandwich fixings.

** The amount of oats to add to the lentil mixture will depend on how 'wet' the lentil mixture is. I have found that two cups of oat mix is about right for me.

*Sesame Oatburger Mix was something I purchased from my co-op only to find it was NOT something I enjoyed; it was very bland and tasteless. The ingredient list looked delicious but not as burgers per the instructions. So it sat in my cupboard until I could come up with a recipe to use it in. 
*Sesame Oatburger Mix ingredients: rolled oats, soy granules, sesame seeds, sunflower seeds, nutritional yeast flakes, onion, dill, garlic, parsley, kelp, basil, and oregano.

Tuesday, January 28, 2014


Chocolate Shake
Key Lime Smoothies
Pumpkin Spice (Syrup) Lattes

Cream Cheese
Diary Free Butter
Melty Cheese Sauce
Yogurt Cheese - Ricotta, Cream Cheese

Applesauce Ginger Cake 
Banana Bread
Banana Oatmeal Cookies
Beet Bundt Cake
Brownies RAW with Creamy Frosting 
Butterfinger Bars 
Carrot Raisin Spice Chewies
Chocolate Fudge
Gooey Cookie Bar
Oatmeal Fruit & Nuts Energy Bars No Bake
Oatmeal Raisin Cookies
Peanut Butter Cup Pie
Pumpkin Cheesecake RAW
Sesame Candy/Balls
Strawberry Cake
Twix Bars
Whole Wheat Blueberry Muffins
Zucchini Crisp

Asparagus Brunch Pockets  
Black Bean & Corn Tortillas
Black Bean & Sweet Corn Quinoa Salad
Breakfast Burrito
Cauliflower-Pumpkin Curry
Chicken Salad 
Chickpea Chicken Salad
Coconut Crusted Thai Tofu with Mango Salsa
Cornbread Vegetable Cobbler
Lentil Loaf
Macaroni & Cheese
Meatballs or Patties
Meatless Meatloaf
Oven Mexican Quinoa - GF 
Pasta Alfredo
Soy Curls
Spicy Peanut Noodle 
Sweet Potato Falafel
Summer Rolls
Sun-Dried Tomato Falafels in Pita
Taco/Burrito Filling or Mexican Chorizo
Taco Meat - RAW Quick!
Tofu Crab Cake
Vegan Stuffed Peppers
Vegetable & Soycurl Stir Fry
Walnut Basil Quinoa Casserole or Loaf
Zucchini No-Crab Patties

RAW Lentil Burgers

Bean & Barley Salad
Black Bean & Sweet Corn Quinoa Salad
Chickpea Tomato Salad 
Chicken Salad
Chickpea Chicken Salad
Confetti Rice & Bean Salad
Cranberry-Nut Couscous Salad 
Jeweled Quinoa Salad
Mushroom & Spinach Risotto
Romaine with Oranges

Oil Free Salad Dressing

Hummus - Garnet Yam Hummus
Grilled Avocado 
Hoppin John for Two 
Sassberry Quinoa
Vegan Pepperoni

Broccoli Cheese Soup
Curried Butternut Squash Bisque RAW
Mushroom & Tomato Bisque
Split Pea Soup

Breakfast Burrito
Buckwheat Pancakes with Bananas
Tofu Omelet
Whole Wheat Blueberry Muffins

Acid vs. Alkaline
Egg & Gluten Free Baking
Ginger & Garlic
Gluten Free Diet 
How to Make Gluten Free Flour Blends
How To Substitute Sweeteners
Peas Have Protein 
Science of a Vegan Diet
Soy Curls
Tofu - How to Remove Moisture
Tofu Xpress - The Gourmet Food Press
Typical Weekly Menu - Hether
Typical Weekly Menu - Rbudladi
What's On My Plate?

Carpet Cleaners
Laundry Soap

Saturday, January 18, 2014

Cream Cheese

Many times I hear people say that they could be vegetarian but not vegan simply because they couldn't give up cheese. 

Truthfully since I have been vegan, I have not missed cheese. Seriously! Sure you might crave it the first month or two, but you would be surprised how the cravings disappear!

After I realized that my migraines had disappeared overnight and that it was the dairy products (along with sugar and eggs) that had caused my migraines – NOTHING, and I mean NOTHING was going to get me to try dairy cheese again! EVER! As in NEVER!

Recently I was looking at a package of non dairy cream cheese in the health food store and cringed reading the ingredients. I wanted something a lot more natural, not full of ingredients that have no business being in food.

So what to do? Well each winter I try something new and the time had come, this was my winter to make CHEESE. 

Having tasted several different 'cheese' dishes made by the hostess at the monthly supper gatherings that I try to attend, I was more than ready. Especially since I had just made a paté following a similar recipe from a friend and couldn’t believe how good it tasted! 

The paté had a cashew/walnut cheese base that intensified the flavors perfectly! And when hubby sneaks one of my creations more than once – I know it has to be good! He thinks everything ‘vegan’ is ‘VEGANY’ – his word, not mine.

My local library has some great vegan cookbooks and there are many internet sites and Youtube videos available to make just about anything. 

Having read The Non-Dairy Formulary by Skye Michael Conroy and Artisan Vegan Cheese by MiyokoSchinner more than a couple of times in the past year, I realized that making cheese was not difficult. Some cheeses could be time consuming because the non dairy cheese has to age but some non dairy cheeses were more ‘instant.’

I started with an easy cream cheese following Miyoko Schinner’s recipe for Cashew CreamCheese. It doesn’t get much easier! 

A few simple ingredients (soaked cashews, water, yogurt) pureed in the blender, the cashew cream is ready to rest in a warm spot to 'work' or 'culture'  for 24 - 48 hours depending on how sharp a flavor you want and the ambient temperature.

It is important to allow the cheese to grow undisturbed in covered containers with room to expand. The cheese becomes airy and will grow over the next several hours. Much like the 'Herman' that is used in baked goods.

Once cultured, store the cream cheese covered in the refrigerator. The cream cheese will become thicker and the flavor improves. It can also be frozen for later use. This is good especially if you make the cream cheese when the weather is warm.

Miyoko rarely measures as she combines ingredients. She also states that you have to taste the cheeses as they are aging and that the humidity and temperature of your home will affect the culturing and/or aging process.

My cream cheese turned out great; I was quite pleased and looking forward to trying it in an Alfredo Sauce and a dessert!

Now to make fermented Rejuvelac . . .