Friday, November 30, 2012

Fudge

Oh yes I did!  




Besides, it's time for gift giving!

 Veganized my famous fudge recipe by using my own recipe for condensed milk, along with using carob chips and cayenne pepper (I just can't resist the spice in chocolate)!

I still need to refine the recipe a little bit more, but will post what I did.
I found this version still on the sweet side even tho I used unsweetened carob chips!

Enjoy!

Condensed Milk

1-1/4 cups Silken Nori Tofu
1/2 cup rice syrup
Combine in a food processor and process until mixed.

Makes 14 oz. = to one can sweetened condensed milk

Fudge

14 oz sweetened condensed milk
2 cups unsweetened carob chips
1/2 cup semi sweet vegan chocolate chips
1/2 cup natural peanut or almond butter, with or without nuts
1 teaspoon vanilla or almond extract

In a saucepan over med heat, heat ingredients stirring constantly until smooth. Lower heat if necessary to prevent burning.

Pour into waxed paper lined 9"x9" pan. Refrigerate until set.
Remove from pan and cut into squares.
    
  

  

Sunday, November 25, 2012

How to Substitute Sweeteners

How to Substitute Sweeteners

found this on WholeNewMom.com




1.  Honey and maple syrup are sweeter than sugar, so use less (about 1/2 – 3/4 cup) for each cup of sugar.

2.  When substituting a liquid for a granulated sweetener (e.g. using honey when the recipe calls for sucanat or brown sugar), for every 1 cup of honey, subtract 1/4 cup of liquid from the recipe (that means also, for every 1/4 cup of honey, subtract 1 Tbsp of liquid).

3.  The converse is then, when substituting a granulated for a liquid sweetener (e.g. using sucanat or coconut sugar when the recipe calls for maple syrup or honey), for every 1 cup of sweetener, add 1/4 cup of liquid from the recipe (that means also, for every 1/4 cup of honey, add 1 Tbsp of liquid).

4.  If baking with honey or maple syrup, reduce the oven temperature by 25 degrees Fahrenheit, since maple syrup and honey will tend to caramelize and burn faster than granulated sweeteners.

5.  Since maple syrup and honey are somewhat acidic, when baking, you will need to add 1/4 – 1/2 tsp baking soda per cup of honey or maple syrup to the batter so it will rise.

Tuesday, November 20, 2012

Sweet Potato Falafel

Sweet Potato Falafel



Refreshing taste for the fall of the year or anytime!

1# sweet potatoes or squash, cooked and peeled
14 oz chickpeas, rinsed and drained
2 tsp garlic powder
1 tsp cumin
1/2 tsp turmeric
1/2 tsp pepper
1/4 tsp cinnamon
1 tsp coriander
2 tsp parsley
1-2 Tbsp Earth Balance Buttery Spread
2 Tbsp ground flax seed

Preheat oven to 400°
Mash sweet potatoes with chickpeas. TIP heat chickpeas before mashing to make the job easier. And use the food processor to mash/chop the chickpeas and the sweet potato.
Add seasonings, buttery spread and flax seed to chickpea mixture.
Spray baking sheet or line with foil. Roll mixture into quarter-sized balls and place on baking sheet.
Brush or spray the tops of falafel with oil.
Bake 15-20 mins (longer for larger patties), flipping once halfway through.
Let cool 5 mins before removing from sheet.
Serve with hummus, chop for salads, sandwiches, or adjust size for burgers.

TIP - add a little vegetable broth for moisture 
Enjoy! from Rbudladi


Monday, November 19, 2012

Curried Butternut Squash Bisque RAW

Curried Butternut Squash Bisque - RAW

Margaux Drake demonstrated this recently at Harvest Health, Cascade. Everyone was begging for more! It is so good!

Makes 1 quart

1 1/2 cup butternut squash
5 sun-dried tomatoes, rehydrated
1 cup water from rehydrated sun-dried tomatoes
2 cup water, filtered
1/2 cup cashews, soaked & sprouted
1/3 cup shallots
2" ginger
3 garlic cloves
2 Tblsp lemon juice
2 Tblsp EVOO (extra virgin olive oil)
1 tsp curry powder
1 tsp cumin
1/4 tsp nutmeg
2 Tblsp nama shoyu (soy sauce)
slat to taste if needed
Thyme, fresh for garnish

Place all ingredients in a high speed blender and blend until warm
Pour into soup bowls and garnish with thyme leaves.

Peanut Butter Cup Pie

Chocolate Peanut Butter Cup Banana Dessert

Serves 8

Crusts Optiona

Crust #1
4 cups vegan chocolate cookies
1/4 cup vegan margarine, melted
Blend cookies in a food processor until fine. Drizzle in melted margarine and process until blended. Press into a 10-inch pie plate and bake 350° 8-10 minutes. Let cool.

Crust #2
Use your favorite graham cracker crust recipe or layer graham crackers in the bottom of square pan (my personal favorite!).

Chocolate Layer Filling:

2 cups vegan chocolate chips
12.3-ounce package firm silken tofu
2 Tblsp soymilk
1 teaspoon vanilla or chocolate liqueur

Melt chocolate chips with soymilk over a double boiler or in the microwave. Drain tofu and crumble into food processor. Add melted chocolate, soymilk, and vanilla and blend until the consistency resembles a thick pudding. Pour into cooled crust and chill in the refrigerator.

Banana Layer

Slice one banana over chocolate layer before adding Peanut butter layer.

Peanut Butter Filling:

12.3-ounce package firm silken tofu
1 cup almond butter or peanut butter
1/4 cup maple syrup or agave
1/2 teaspoon vanilla

Drain tofu and crumble into food processor. Add peanut butter, sweetener, vanilla and blend until smooth. Spread on top of chocolate mixture and refrigerate again.

Chocolate-Peanut Butter Topping Optional:

1/3 cup creamy peanut butter
1/2 cup vegan chocolate chips
1 tablespoon vegan margarine

Melt peanut butter, chocolate chips, and margarine over low heat, stirring constantly. Spread over pie and refrigerate until set, about 1-2 hrs.

Enjoy! Rbudladi

Sunday, November 18, 2012

Gluten-free diet: What's allowed, what's not

Definition

A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).
A gluten-free diet is used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.
 
What is gluten? Gluten is the protein found in wheat. It's what gives bread its shape and pizza dough its elasticity. Vital wheat gluten (a commercial product) is just the protein (gluten) in a powdered form. Seitan, meanwhile, is gluten that has been mixed with water to form a "dough" and then steamed, boiled or baked to have a meat-like texture.
 
Why are people gluten-free? Individuals who have an allergy or sensitivity to wheat, or are Celiac, must abstain from gluten and foods containing gluten such as rye and barley. Some foods that are inherently gluten-free, like oats, can also become cross-contaminated with wheat or gluten, so those who are GF should take care to always by certified "gluten-free" brands.
 
From Mayo Clinic, Nutrition and healthy eating

Allowed foods
Many healthy and delicious foods are naturally gluten-free:
  • Beans, seeds, nuts in their natural, unprocessed form
  • Fresh eggs
  • Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
  • Fruits and vegetables
  • Most dairy products
It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet:
  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff
Always avoid
Avoid all food and drinks containing:
  • Barley (malt, malt flavoring and malt vinegar are usually made from barley)
  • Rye
  • Triticale (a cross between wheat and rye)
  • Wheat
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid:
  • Bulgur
  • Durum flour
  • Farina
  • Graham flour
  • Kamut
  • Semolina
  • Spelt
Avoid unless labeled 'gluten-free'
In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:
  • Beer
  • Breads
  • Cakes and pies
  • Candies
  • Cereals
  • Cookies and crackers
  • Croutons
  • French fries
  • Gravies
  • Imitation meat or seafood
  • Matzo
  • Pastas
  • Processed luncheon meats
  • Salad dressings
  • Sauces, including soy sauce
  • Seasoned rice mixes
  • Seasoned snack foods, such as potato and tortilla chips
  • Self-basting poultry
  • Soups and soup bases
  • Vegetables in sauce
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.
You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:
  • Food additives, such as malt flavoring, modified food starch and others
  • Medications and vitamins that use gluten as a binding agent
  • Play dough
More detail:
Gluten is shorthand for a family of storage proteins found in wheat, barley, and rye. The gluten proteins are found in the mature seed of these cereal grasses, which is what we refer to as the grain. Close relatives of wheat, such as spelt, triticale, kamut, farro, and einkorn, also contain gluten and must be avoided on a gluten-free diet. While you may hear the term "gluten" used to refer to rice (e.g., glutinous rice), rice protein is not actually a gluten and need not be avoided on a gluten-free diet. Conversely, while oats don't technically contain gluten, they're almost always cross-contaminated with wheat gluten due to processing methods in this country. As a result, unless an oat-containing product is specifically labeled "gluten-free," one should assume it contains gluten.

Since gluten is a storage protein found in cereal grass seeds, it's not found in the young, green grasses that sprout from these seeds. For this reason, wheatgrass and barley grass are technically gluten-free. However, to ensure that wheatgrass or barley grass juices are safe to consume on a gluten-free diet, you need to make sure that no seeds accidentally make their way into the juicer.

People with an immune-mediated wheat allergy and those with Celiac disease must follow a strict gluten-free diet, as gluten triggers harmful reactions. Others who have tested negative for wheat allergy or Celiac disease but still find that eating wheat causes unpleasant side effects may have a non-immune gluten intolerance or a wheat/gluten sensitivity. 

If you're following a gluten-free diet, either by necessity or choice, your best bet is to choose minimally-processed foods that are naturally gluten-free. Gluten-free oats, brown or wild rice, millet, buckwheat (kasha), and quinoa are nutritious, high-fiber whole grains that can replace wheat-based staples like pasta, wheat bran, couscous, bread, and cereal on a gluten-free diet. Beans, chickpeas, lentils, and the flours made from them are important, nutritious staples in a gluten-free pantry, as are nuts and nut flours. And, as is the case in any healthy diet, loads of fruits and vegetables make sure your gluten-free diet delivers essential vitamins, minerals, and fiber.
 

Friday, November 16, 2012

Pumpkin Cheesecake RAW



Margaux Drake is a Certified Raw Food Chef and does demo's in West Michigan on WOTV4 as well as Harvest Health. This week she outdid herself with the menu, Fall into Green Juice, Curried Butternut Squash Bisque, and to-die-for Pumpkin Cheesecake!
Crust:

1 t Coconut oil or Flax oil, organic & raw

1 C Almonds, organic & raw

1 C Walnuts or Pecans, organic & raw

1 t Vanilla, organic

1/2 C Agave, organic & raw

1 t Cinnamon, organic

*Using a pastry brush, coat bottom and sides of glass pie dish with coconut/flax oil and set aside.
*Place remaining ingredients in food processor fitted with the chopping blade.
*Pulse until the mixture resembles small crumbles, do not let mixture form into a ball.
*Press firmly into bottom and sides of glass pie dish, using water to keep fingers moist while pressing. (This decreases the stickiness factor!)

Pumpkin Filling:

2 C Cashews, organic & sprouted

1 C Coconut meat (from a young coconut), organic

2 C Carrots, shredded, organic & raw

3/4 C Almond milk, organic & raw

1/2 C Agave, organic & raw

2 t Vanilla, organic

1/4 t Salt (Celtic Sea Salt is preferred)

3 T Lecithin (Optional)

1/3 C Coconut oil, organic & raw

1/2 t Cinnamon, organic *plus more for garnish

1/4 t Each: Allspice, Cloves & Nutmeg, organic *plus more for garnish

*Place cashews in a bowl, cover with filtered water and let soak for 4-6 hrs.
*Drain and discard water. Do not use soaking water from nuts.
*Place all ingredients, starting with liquids, into a high powered blender.
*Blend until smooth and creamy. (Try not to sample too much at this point! This will be difficult as the filling will be warm, amazing and oh-so-tempting.)
*Pour pumpkin filling into into the pie crust.
*Tap pie dish gently on counter to level the filling.
*Garnish with a light sprinkle of ground spices (Cinnamon, Allspice, Cloves & Nutmeg)
*Cover and chill in refrigerator for 4-6 hours or place in freezer.
*Cut with a warm knife and ENJOY!

Thursday, November 15, 2012

Meatless Meatloaf

Meatless Meatloaf

This meatloaf sounds delicious and will be on my Thanksgiving table along side the big bird!

If you are wondering what to serve at Thanksgiving, take a look at what Wendy, HeathlyGirlsKitchen.blogspot is serving up!


Enjoy!

Wednesday, November 14, 2012

Pumpkin Spice (Syrup) Lattes


 pumpkin syrup1 300x275 Pumpkin Spice (Syrup) Lattes

Pumpkin Spice (Syrup) Lattes

Recently I learned that my sister and her daughter enjoy Pumpkin Spice Lattes from Starbucks as a special treat now and then. SEW I couldn't help but post this. As for me, this will probably be added to desserts!

Enjoy!

Adapted from Bakergirl

Ingredients
1/3 cup pumpkin puree (fresh or canned)
1 cup sugar
1/2 tsp vanilla
1 1/4 cups water
1-1/2 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp cloves
1/2 tsp ground ginger



Directions
1. Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning.
 

2. Let mixture cook together until it becomes syrupy and begins to coat the spoon (for about 10-15 minutes), then remove from heat. Strain into a heat-proof container.
 

3. Refrigerate. The syrup will thicken a bit in the refrigerator (read: gloopy), but will become syrupy again when heated.
 

To assemble a delicious homemade latte :
1. For a sweeter latte, heat a ratio of ~2: or 3:1 milk (I use organic 1%) to syrup in a saucepan until warm. 

If you’d like it less sweet, somewhere closer 4:1 milk to syrup. To be honest, I usually just eyeball it.

2. Transfer the mixture to a blender and blend for 20 seconds.
 

3. Pour yourself a cup of steaming hot coffee (leaving more room than you might normally) and top with the frothy milk.


Enjoy! Rbudladi


Tuesday, November 13, 2012

Taco/Burrito Filling or Mexican Chorizo


Taco Filling
Burrito Filling
Mexican Chorizo

This is one of my favorite fillings to use for taco's or burrito's or any Mexican dish. Enjoy! It is even good in Tofu Scramble!



2 cups hot water
1 Tbsp red wine vinegar
2 Tbsp soy sauce 
1 tsp garlic powder
1.25 tsp onion powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 Tbsp chili powder
3 Tbsp ketchup
1 Tbsp prepared mustard
1 cup TVP
Hot sauce to taste, optional
Black beans, optional

Whisk all the spices, ketchup and mustard into hot water. Add TVP and stir well. Cover and let stand 5 - 10 mins. or until all the water has been absorbed.
Add hot sauce to taste and black beans. Cover and let stand 10 - 20 mins to let the flavors merge.

Enjoy! from Rbudladi
Adapted from Mexican Chirizo, Happy Herbivore by Lindsay Nixon