The Veggie-Full Kitchen

Chive And 'Cream Cheese' Smashed Red Potatoes

2010-10-20T08:13:00.000-07:00

It seems that on every cooking competition on TV, pureed this, and foamed that, are all the rave. I don't get it. All I know is, as Moto Moto the Hippo from Madagascar says, "I like 'em chunky"... at least when it comes to potatoes... and babies. Here is one of my favorite ways to make them... potatoes, that is. Super easy and amazingly delicious!

Ingredients

2 1/2 pounds red potatoes, washed and cubed

water for boiling

salt to taste

1/4 cup chopped fresh chives

4 ounces Tofutti Better Than Cream Cheese

Directions

1. Boil the potatoes in a pot of water for 10-15 minutes or until they are tender. Check with a fork.

2. Drain the water and mix in the 'cream cheese', and chives and stir with a large spoon, breaking up the potatoes as you mix. You could use a potato masher, but like I said, "I like 'em chunky".

3. Salt to taste.

Spiced Pumpkin Pecan Oatmeal Cookies

2010-10-17T20:35:00.000-07:00

It's kind of a tradition in my family to make some sort of treat on Sunday afternoons. Dr. J is a dentist by weekday and expert treat maker on the weekends. Kind of like a food lover's superman. I did however give him this Sunday off. I just had to get another pumpkin recipe in... and these little cookies did the trick! This recipe makes a lot of cookies which is great so you can freeze extras in bags for school lunches or for convenient on the go snacks.

Ingredients

1 cup whole wheat flour

1 cup white flour

1 cup old fashioned oats

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon vanilla

1 cup pumpkin puree (I used the canned pumpkin puree)

1/4 cup vanilla soy yogurt

1/2 cup brown sugar

1 1/2 cups raw cane sugar

1/2 cup coconut oil

1 cup finely chopped pecans

Directions

1. Combine the sugars, oil, soy yogurt, vanilla and pumpkin puree. Mix well.

2. In a separate bowl mix the remaining ingredients.

3. Add the mixture from step #2 to the wet mixture from step #1 and mix well.

4. Form little teaspoon sized balls and place on a cookie sheet.

5. Bake in a preheated 350 degree F oven for 10-15 minutes.

A Full Plate

2010-10-11T14:31:00.000-07:00

This week, I have a very full plate. I am working on a few blog designs, teaching a cupcake decorating class (which I am sooooo not qualified to do), babysitting for my sis, taking my kids to pick pumpkins and then decorating them... and then all the usual stuff I do. Needless to say, it's bean burritos, oatmeal and take out here at The Veggie-Full Kitchen this week. So, instead of sharing one of my recipe's I thought I would refer everyone who lives in Southern Cali to Native Foods, to try Tanya's new Reuben. It is AMAZING! Just look at my little Sous-Chef.... he can recognize a good sandwich when he sees one... he just can't eat them yet.

For those of you not in Southern California, here is a link to Chef Tanya's Blog where she shares some awesome recipes and more. Also, if you are in the market for a dynamite vegan cookbook, she's got one of those too.

Elise's Raw Pumpkin 'Cheesecake'

2010-10-07T09:01:00.000-07:00

I bought/tried the best raw lemon cheesecake at Whole Foods, made by Earth Cafe, over the weekend. It was so amazing, I wanted to try to recreate it at home. As I was shopping for my ingredients, I couldn't help but notice all of the pumpkins hangin' out in the produce section. They just looked so beautiful to me, I decided to make a raw pumpkin 'cheesecake' instead. Boy am I glad I did! I love pumpkins anyway you prepare them, but this is definitely one of my favorite recipes. It's pretty amazing what you can do with raw food!

Ingredients
3 1/2 cups raw cashews
1/2 cup medjool dates, pits removed
1/4 cup water
1/4 cup lime juice
1/4 cup raw agave nectar
6 tablespoons coconut oil
1 vanilla bean, split the pod and use the seeds only (I like to save the pod and boil it in a pot full of water with a cinnamon stick and some cloves for an amazing room freshener that can be used over and over.)
3/4 cup pureed pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon ginger

Directions
1. Soak the cashews in water for 4-5 hours in the refrigerator.
2. Once they've soaked, measure out 2 cups of the cashews and place in a food processor with the dates and chop until the mixture is the texture of cookie crumbs.
3. Remove the mixture and press into a pie pan and set aside.
4. Place the remaining cashews in a blender along with the rest of your ingredients.
5. Blend until smooth. If you don't have a Vitamix, which I don't, just blend until you start to smell the blender's motor burning. (I'm hoping Santa will bring a Vitamix for Christmas... hint, hint - Dr. J)
6. Once the texture is smooth, pour it into your pie crust and place your 'cheesecake' in the freezer.
7. Before you want to serve, allow your 'cheesecake' to partially thaw on our counter or in the fridge. Slice while it is still partially frozen.

Roasted Brussels Sprouts And Potatoes

2010-10-06T08:12:00.000-07:00

Hmmmmm... Brussels Sprouts... My relationship with these little guys wasn't on the best of terms when I was a child. In fact, the only way I could get them down was if I plugged my nose, chewed quickly and washed them down with a glass full of water. There was no love. Then, out of the blue, I tried them as an adult and was head over heals! Funny how that is... This is my favorite way to eat them. It's such an easy and simple recipe... and the result is simply AMAZING!

Ingredients
12 ounces Brussels Sprouts
20 ounces Honey Gold or Baby Yukon Gold Potatoes
2 shallots, sliced
3 tablespoons fresh chives, minced
3 tablespoons olive oil
3/4 teaspoon sea salt
1/2 teaspoon freshly ground pepper

Directions
1. Cut off the brown ends of the Brussels Sprouts and pull off any leaves that have turned brown.
2. Place all ingredients in a large bowl and toss to coat the ingredients evenly.
3. Pour the ingredients in a 9x13 pan and bake in a preheated 400 degree F oven for 35-40 minutes or until the potatoes are tender.
4. While it's baking, shake the pan every 10 minutes or so to brown the ingredients evenly.

Animal Acres' Compassionate Cuisine Event

2010-10-04T09:41:00.000-07:00

Morgan, from Little House of Veggies, and I went to Animal Acres' Compassionate Cuisine event last Friday. We left Dr. J and Mr. D with the rest of our kidlets and just took our babies. As you can see, they thoroughly enjoyed it. Too bad my little sous chef is on a mother's milk only diet. Anyway, Morgan and I definitely enjoyed it! It was a Vegan Smorgasbord! There were Vegan restaurants and products galore to sample and enjoy. I thought I would share with you my top 3 tastes of the evening...

The Seabirds Truck

A Vegan food truck! I wish they were in my city.... but I still might drive out to the O.C. to hunt them down. They sampled a beer battered avocado taco. It was divine!

Native Foods

If you didn't know already... this is my favorite restaurant. Tanya, the chef, sampled one of her new menu items, the Chimichurri Fajita Platter. It was the best thing I ate all night!

Margo's Bark

Dr. J and I don't drink alcohol... we DO however, drink Root Beer! Dr. J considers himself a gourmet soda connoisseur of sorts and he gave this root beer two thumbs up! Not only is the taste amazing, but the company has a pretty amazing story... donating 100% of profits to animal shelters!

Chili & Lime Marinated Chick'n Tacos With Carrot & Red Onion Escabeche

2010-09-30T09:09:00.000-07:00

This is one of Dr. J's favorite meals. It's a perfect warm weather dish, and with it being over 100 degrees F here, it's was just the ticket for dinner the other night. My favorite part of this is the carrot/cilantro/lime combo... it is so refreshing. Definitely one of our family favorites!

Carrot & Red Onion Escabeche

Ingredients

2 cups carrots, sliced into matchsticks

1 large red onion, diced finely

1/2 cup fresh lime juice

2 tablespoons sunflower oil

1/2 cup fresh cilantro, chopped

1 teaspoon kosher salt

Directions

Combine all ingredients.

Chili & Lime Marinated Chick'n

Ingredients

1/4 cup tomato sauce

1/4 cup olive oil

2 cloves garlic

1/2 teaspoon cumin

1/2 teaspoon chili powder

juice from 1 lime

1/4 teaspoon kosher salt

dash of red pepper

1 package of Gardein Chick'n Scallopini

Directions

1. Combine ingredients and marinate in the refrigerator for about 1 hour.

2. Remove the patties from the marinade and saute over medium high heat until they are cooked through.

3. Slice the chick'n into strips.

For The Tacos

I like to use corn tortillas and I first place the Chick'n in the center and then add a big scoop of the Escabeche, followed by a dollop of tofu 'sour cream'. If I have avocados, a spoonful of guacamole is yummy on the taco as well.

My Square Foot Garden....

2010-09-28T12:19:00.000-07:00

A week or so ago, I was in a class where I learned about Square Foot Gardening. It's quite an amazing approach to gardening. As soon as our teacher said there was no weeding involved... EVER... I was sold. After the class, my mother-in-law and I decided to start our own square foot garden together. She's a lot more experienced than I am when it comes to gardening. She also reads the directions, which I am notoriously bad at. Anyway, this is our progress so far. We got the building and set up out of the way, so now we just need to plant and let things grow! I will keep you posted on our garden's progress. Square foot gardens definitely have the potential to make it as one of my favorite things...especially when it comes time to harvest! I can't wait to come up with, and share some new recipes inspired by our garden...

Friday Night Camp Out, Gourmet Tin Foil Dinners

2010-09-27T09:14:00.000-07:00

We decided to go camping this past weekend on a whim. I wanted to keep it close to home, so we set up camp in our backyard. I wasn't feeling up to packing everything up and using a potty that wasn't my own... I've gotten really lazy in my old age... plus, my kids are young enough that I can get away with it. I used to be quite the outdoors woman in my college years. I almost majored in Recreational Therapy, which will come as a shock to many who know me now. I did try to make our camp out as much like REAL camping as possible, so we lit our fire pit, set up our tent and I made these yummy tin foil dinners, which could easily be taken and made on a REAL camp out. The kids loved cooking them and gobbled them up! After our tummies had their fill, we just sat around the fire, telling stories and looking up at the stars until bedtime. I have to say, it was a great use of a Friday night!

Basil Balsamic Marinade

Ingredients
1/4 cup olive oil
1/4 cup balsamic vinegar
2 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions
Combine ingredients and whisk until incorporated.

Gourmet Tin Foil Dinners

Ingredients

Basil Balsamic Marinade

2 red bell peppers, chopped into bite sized pieces

2 zucchini, sliced into bite sized pieces

8 oz. baby bella mushrooms, sliced

1 large red onion, diced

32 ounce bag of frozen, southern style hash browns, thawed

Directions

1. Combine the marinade and the mushrooms and allow to sit in the refrigerator for about 1 hour.

2. Tear approximately 12 inch sheets of aluminum foil.

3. On the dull side, layer potatoes, bell peppers, zucchini, red onion and then mushrooms.

4. Drizzle a little of the left over marinade over the top.

5. Fold the aluminum foil in half and roll it down tightly to keep any steam in. Do the same on the remaining 2 sides.

6. We cooked ours in a fire pit using briquettes. Once your briquettes are grey, place your foil dinners on top.

7. Cook for about 20 minutes or until they are cooked through. The time will vary depending on how many coals you use and how hot they are.

8. If you want to bake your foil dinner in the oven, bake it in a preheated 350 degree F oven for about 20-25 minutes.

(If you wanted to add in some protein, cubed seitan would work well. You could even toss in a handful of pine nuts, which would be tasty.)

Homemade P-P-P-Popcorn

2010-09-24T09:15:00.000-07:00

Popcorn is one of my favorite foods. It's in my DNA to like popcorn. As a kid, every Sunday night my mom would pop some homemade popcorn on the stove and my whole family would gather around the TV to watch the latest episode of Star Trek. There is nothing better than a warm, salty bowl of this fluffy white stuff... I could do without the Star Trek, though.

It's so easy to make, and you can switch it up for a little variation. Here are just two ways that I like to make it:

Homemade Olive Oil & Sea Salt Popcorn

Ingredients

1/2 cup popcorn kernels

1/4 cup olive oil

Sea Salt

Directions

1. Heat the oil in a large pot over medium high heat.

2. Once hot, add in the popcorn and cover.

3. Occasionally shake the pot to keep the kernels at the bottom.

4. Once the popping slows to about once every few seconds, remove from heat.

5. Pour into a large bowl, salt to taste and mix.

Homemade Kettle Corn

Ingredients

1/2 cup popcorn kernels

1/4 cup sunflower oil

1/8 cup baker's sugar (I've found it works really well because it is so fine. You could use regular sugar if that's what you've got on hand)

Salt

Directions

1. Heat the oil and the sugar in a large pot over medium high heat. STIRRING CONSTANTLY.

2. Once hot, add in the popcorn and cover.

3. Occasionally shake the pot to keep the kernels at the bottom and to keep the sugar from burning.

4. Once the popping has slowed to about once every few seconds, remove from heat.

5. Pour into a large bowl, salt to taste and stir until cooled to keep it from clumping up.

Mama E's Chick'n & Waffles

2010-09-20T09:17:00.000-07:00

Last Saturday I had two treats. The first... Dr. J got up with our kiddies so I could sleep in. The second... I made and ate these. I tend to forgo breakfast messes much of the time with a simple smoothie, but I am so glad I went the route of chick'n & waffles. It was sooooo worth it! You will love the balance of flavors... sweet... spicy... savory... it's crazy good! Dr. J might make sure I sleep in every Saturday from now on if I make him these. Sounds good to me... I'd say a win/win for sure!

Mama E's Chick'n

Ingredients

1 teaspoon Cajun seasoning

1/4 cup flour

oil to coat the pan

1 package Gardein Chick'n Scallopini

Directions

1. Mix the flour and Cajun seasoning in a shallow bowl.

2. Dip the chick'n in the flour mixture.

3. Over medium high heat cook the chick'n in a preheated and lightly oiled pan until browned and cooked through.

Mama E's Waffles

Ingredients

1/2 cup white whole wheat flour

1 cup white flour

1 1/2 cups almond milk

1 tablespoon coconut oil

1/8 cup brown sugar

1/2 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Directions

1. Mix all the dry ingredients in a bowl.

2. Add in the wet ingredients and mix just until incorporated. Lumps are ok.

3. Spray your preheated waffle iron with cooking spray.

4. Using a measuring cup, pour desired amount of waffle batter onto your iron. Just a note: Your first batch or two might come out a little funky, but that's totally normal.

5. Cook for a couple of minutes and check it. Remove the waffle when it has a nice golden brown color.

To Serve

Ingredients

Mama E's Chick'n

Mama E's Waffles

Pure Maple Syrup

Directions

Place the chick'n on the waffle and drizzle it with your desired amount of pure maple syrup. Serve and eat up!

My Favorite Vegan Cupcake Recipes...

2010-09-17T09:20:00.000-07:00

Earlier this week I made these yummy cupcakes for my 3 year old's birthday. I used a recipe from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. Every recipe I have made from their book I love. These two have vegan cupcakes down to an art! They have everything from your basic Chocolate Cupcake to your more unusual cupcake, like the Pistachio Rosewater Cupcake. I haven't tried one of their recipes that I don't like... these are DEFINITELY some of my favorites!

Fresh Picked Apple And Pear Salsa With Cinnimon Sugar Tortilla Quarters

2010-09-16T09:05:00.000-07:00

This past weekend we took a day trip to an apple/pear orchard. We met up with our best buds over at the Little House Of Veggies to pick some of nature's bounty. It was so much fun! I think it is so important for us city folk to be able to show our children where their food comes from. And there is something to be said about letting loose and getting your hands a little dirty. My 3 year old took it to the extreme, though. He had dirt everywhere... even his mouth. He looked like he just walked off the Pirates of the Caribbean set. Anyway, it was a great time... dirt included!

I wanted to make something with our apples and pears that the kids could help me make. We came up with this perfect afternoon snack. It is easy, simple, and delicious!

Fresh Picked Apple And Pear Salsa

Ingredients

1 pear, finely chopped

1 apple, finely chopped

1 nectarine, finely chopped

1/4 teaspoon ground cinnamon

1 tablespoon maple syrup

1 teaspoon fresh lemon juice

2 teaspoons coconut milk

Directions

1. Combine ingredients except coconut milk in a bowl.

2. Transfer into serving dish and drizzle with the coconut milk.

Cinnamon Sugar Tortilla Quarters

Ingredients

4 whole wheat tortillas

1/2 teaspoon ground cinnamon

1 1/2 teaspoons sugar

coconut oil or oil of your choice

Directions

1. Mix the cinnamon and sugar.

2. Brush a small amount of coconut oil on each tortilla and sprinkle one side with the cinnamon and sugar mixture.

3. Using a pizza cutter, slice the tortilla into quarters and lay them out on a cookie sheet.

4. Bake in a preheated 350 degree F oven for 8 minutes or until they are crispy.

Wonder Woman's Spicy Peanut Asian Salad With Chipotle Marinated 'Chik'n'

2010-09-14T09:18:00.000-07:00

Wonder Woman's? Let me explain... I made this salad last night for 17 people... after getting my 5 year old off to school, babysitting my sister's 2 year old which included: taking him to two different grocery stores along with my 3 year old and my 5 month old in tow. Have you ever chased a toddler through the produce section? How about two? YIKES! After the shopping, I got the two older boys fed and down for naps and with my sous chef on my hip I managed to prep everything. I found a spare minute to post some updates on my family blog and to check my email. Then, I made a dozen cupcakes, custom cupcake wrappers, and frosted them to boot! Before I knew it, it was time to pick up my 5 year old and drop my nephew off. I was homeward bound after that to begin making my dinner for 17. I know this may not seem like a busy day to some, but to me, it was BONKERS! The mess in the kitchen said it all. It looked the way I felt. The good news is, after all of that craziness, dinner turned out great. This was the perfect meal to end my busy day and it was well worth it to be able to spend time with people I love.

Chipotle Marinaded 'Chick'n'

Ingredients

1/4 cup rice wine vinegar

2 tablespoons peanut butter

1 tablespoon chopped fresh ginger

1-2 chipotle peppers

1 tablespoon soy sauce

2 tablespoons maple syrup

2 teaspoons sesame oil

1/2 cup sunflower oil

salt and pepper to taste

1 package Gardein Chick'n Scallopini

Directions

1. Put all ingredients except salt and pepper and Chick'n into a blender and blend until smooth.

2. Add salt and pepper to taste.

3. Place Chick'n in a container and pour over about 1/2 the marinade.

4. Refrigerate and allow it to marinate for about 1 hour.

5. Heat a pan over medium high heat and add just enough oil to coat the pan to keep the chick'n from sticking.

6. Cook the chick'n for a bout 3 minutes on each side until it is cooked through.

Spicy Peanut Asian Salad

Ingredients

6 oz. fresh spinach

1 cup red cabbage, shredded

1 cup carrots, shredded

1/4 cup fresh cilantro, chopped

1/4 cup green onion, chopped

2/3 cup canned corn

1 red bell peppers, julienned

1 1/2 cups rice, cooked and cooled

Marinated Chick'n

1/4 cup roasted peanuts, chopped

left over marinade

Directions

1. Toss all the ingredients except the chick'n and rice in a bowl.

2. Serve the salad over rice and top with the chick'n.

3. Lightly drizzle some of the remaining marinade over the salad as a dressing.

One Of My Favorite Things... Fry Sauce

2010-09-10T09:07:00.000-07:00

According to Wikipedia, Fry Sauce is a regional condiment served with French Fries. According to me, it's one of the best things ever! Now, you may have never heard of this saucy side, as it is mainly found in Utah. I was born and raised in California, but as a kid, my family drove to Idaho every summer, and as soon as we crossed from Nevada into Utah, we were on the look out for the first drive through that would offer this delightful dip. It's one of my favorite condiments, and I make it whenever I make fries. So here my version... vegan of course!

Ingredients

1/4 cup ketchup

1/2 cup Follow Your Heart Vegenaise

1 tablespoon BBQ sauce (I like to use a BBQ sauce with a little heat)

Directions

Just combine all the ingredients and mix until smooth.

Elise's Baby Bella Mushroom Stroganoff

2010-09-08T09:14:00.000-07:00

I think that we all have a handful of recipes that are our time tested favorites. This is one of mine. My mom made Beef Stroganoff for us when we were kids, so this is one of those recipes that emotes home and comfort and warmth and love. I craved it when I was pregnant with all three of my kiddies... even when I was sick! The truth is, it always sounds good to me. So here is a culinary hug from my kitchen to yours. ENJOY!

Ingredients
8 oz. baby bella mushrooms, washed and sliced
1 yellow onion, halved and sliced
1 tablespoon olive oil
2 cloves garlic, minced
1 cube Edwards & Sons Not Beef Bouillon + 1 cup boiling water
1/2 teaspoon worcestershire sauce
2 tablespoons tomato paste
1 teaspoon ground mustard
1 tablespoon cornstarch + 2 tablespoons cold water, mixed
1/3 cup tofu 'sour cream'

Directions
1. Heat olive oil in a skillet over medium high heat and saute the onions, garlic and mushrooms for 10 minutes.
2. Add the bouillon/water mixture, worcestershire sauce, tomato paste and ground mustard and simmer uncovered for 15 minutes.
3. Stir in the 'sour cream' and then the cornstarch/water mixture. The sauce should thicken up at this point.
4. Serve over rice or noodles of your choice. I served mine over rotini pasta.

Asian Pepper, Onion And Pineapple Stacks With Teriyaki 'Meatless' Balls

2010-09-07T09:12:00.000-07:00

TVP(Textured Vegetable Protein) is an amazing product. It is a great source of lean protein as well as fiber. I thought it would be the best protein to use in my 'meatless' balls because of it's texture and it's ability to take on flavors... AND I think that there are some amazing flavors going on! I layered the flavors so the 'meatless' ball alone packs a lot of punch, and then when combined with the teriyaki sauce, bell pepper, onion and pineapple it's even better! I also just LOVE teriyaki sauce, so you could put that on just about anything and I would be a fan!

Ingredients

1/4 cup yellow onion, minced

3 cloves garlic, minced

1/2 teaspoon ginger, minced

1/8 cup fresh cilantro, finely chopped

2 tablespoons sesame seeds

3/4 cup Textured Vegetable Protein (I use Bob's Red Mill brand)

3/4 cup boiling water

1/4 cup oats

3 tablespoons white whole wheat flour

2 tablespoons ground flaxseed meal + 2 tablespoons of water, mixed

1 tablespoon brown sugar

1 tablespoon soy sauce

1 tablespoon ketchup

1/8 teaspoon ground red pepper

2 tablespoons safflower oil

2 cups pineapple 1 1/2 inch cubes

1 red onion, cut into 1 1/2 inch squares

2 green bell pepper, cut into 1 1/2 inch squares

1/2 cup of your favorite Teriyaki sauce

toothpicks

Directions

1. Add boiling water to the TVP and allow it to sit for 15 minutes.

2. In a bowl, mix onion, garlic, ginger, oats, white whole wheat flour, brown sugar, soy sauce, ketchup, red pepper, cilantro and the flaxseed/water mixture.

3. Add the rehydrated TVP to the mixture from Step 2. Mix well, cover and refrigerate for 20 minutes.

4. After the 20 minutes is up, roll the mixture into 1 1/2 inch balls.

5. Heat safflower oil in a large pan over medium high heat.

6. Add the balls a few at a time and cook them until the outside is browned. They can be fragile, so be careful as you turn them in the pan.

7. Once they are browned, set them aside until they have all been browned.

8. Place the 'meatless' balls in a 9x13 pan.

9. Brush them with your favorite teriyaki sauce and put a toothpick through each one.

10. Add a bell pepper square, a red onion and a pineapple cube to each toothpick and drizzle with teriyaki sauce.

11. Bake in a 350 degree F preheated oven for 15 minutes.

12. Serve over rice and enjoy!

(For an easy, semi-homemade version, you could buy pre-made 'meatless' balls and then skip to Steps 9-12.)

The Best Artisan Bread I Ever Ate...

2010-09-03T09:06:00.000-07:00

My best bud, Morgan and her sweet mom, Debbie, introduced me to this amazing bread! It is the perfect artisan bread... the best, in my opinion. You bake it in a clay oven called a La Cloche, that fits inside your conventional oven. It turns out crunchy on the outside and soft on the inside... just like the bread at all those fancy bakeries. The smell of freshly baked bread wafting through your house will just add to the experience. I used the recipe from Breadtopia with tips from Debbie. She recently posted a variation of this bread on her blog, The Health Seeker's Kitchen, that I am definitely going to try. It looks delicious!

Blueberry Maple Nut Breakfast Couscous

2010-08-31T09:15:00.000-07:00

This is one of my very favorite things to eat for breakfast. My whole family are big fans of it as well! The best part is, it is sooooo easy! Perfect for lazy Saturday mornings. You can switch it up with fruits and nuts of your choice. This is my favorite combination at the moment, but I am always finding ways to switch it up.

Ingredients
1 cup plain soy milk
1/4 cup water
1/2 cup couscous
1 tablespoon brown sugar
2 tablespoons pure maple syrup
1/4 teaspoon kosher salt
1/3 cup finely chopped pecans
1/2 cup fresh blueberries

Directions
1. Bring the soy milk and water to a slow boil.
2. Add the remaining ingredients except the blueberries, stir, cover and remove from heat. Allow it to sit, covered for 10 minutes.
3. Add in blueberries and serve.

Homemade Thick Crust Veggie Pizza

2010-08-30T09:21:00.000-07:00

I was having a pizza craving the other day and came up with this recipe. I made the dough and then let my kids top their own. I try to get my kids involved in the kitchen, when I can. I've noticed that they are much more likely to like eating something when they have had a hand in making it. So, not only were these good to eat, but we had good fun making them!

The Dough

Ingredients

1 1/2 teaspoons evaporated cane sugar

1 1/2 cups warm water

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 1/2 cups whole wheat flour

1 cup all purpose flour

Directions

1. Dissolve the sugar in the warm water. Sprinkle the yeast on top and let it sit for about 10 minutes.

2. Mix in the remaining ingredients and knead until the dough forms, usually 8-10 minutes.

3. Cover and allow it to rise for about 1 1/2 hours.

4. Using a rolling pin or using your hands on a well floured surface, form your pizzas.

5. Bake in a preheated 500 degree F oven for 5 minutes.

The Pizza

Ingredients

Brussels sprouts, cut in halves

tomatoes, diced

black olives, sliced

red onion, sliced

mushrooms, sliced

broccoli, chopped

soy 'mozzarella'

1 can diced tomatoes

1 teaspoon evaporated cane sugar

4 cloves garlic, minced

4 teaspoons olive oil

Directions

1. In a small pot, heat 2 teaspoons of the olive oil over medium high heat. Add garlic and saute until golden.

2. Add the can of diced tomatoes and the sugar and cook over medium heat for about 20 minutes.

3. Using a hand blender, puree the sauce until smooth. Set aside.

4. In a large saute pan, heat the remaining 2 teaspoons of olive oil over medium high heat.

5. Add onions and saute until they start to become translucent about 5 minutes. Add broccoli, Brussels sprouts and mushrooms and continue to cook for another 5-10 minutes or until the veggies are al dente.

6. Top each pizza with sauce, soy 'cheese' and the veggie toppings of your choice.

7. Bake in a preheated 375 degree F oven for 18-20 minutes.

Pistachio Sugar Cookies

2010-08-26T09:35:00.000-07:00

Dr. J's family owns a pistachio farm in central California. And it seems like there is a never ending supply in our cupboards... especially around the holidays. The bummer is, I'm actually allergic to them. When I was about 4 years old, after opening all our presents on Christmas Day, my mom and dad found me red faced with my hands in the pistachio nuts. Now, my face wasn't red because I was caught, I was actually having an allergic reaction. I stayed away from pistachio's altogether until Dr. J and I were on our honeymoon and we ordered a dessert that had them in it. I actually didn't have an allergic reaction to them, and it's a good thing because a trip to the ER is the last thing you want to be doing on your honeymoon! I still don't eat them often or in large quantities, but once in a while, who could resist having them! So, my 'once in a while' was in the form of a pistachio sugar cookie.... and what a great 'once in a while' they turned out to be! Yum!

Ingredients

1/2 cup Earth Balance Buttery Sticks

3/4 cup evaporated cane sugar

3 teaspoons EnerG Egg Replacer

4 tablespoons water

1 teaspoon vanilla

1 1/4 cup white whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup raw pistachio nuts, shelled and chopped

1 tablespoon coconut oil

2 tablespoons unsweetened soy milk

Directions

1. In a small bowl, combine the EnerG Egg Replacer and the water.

2. Add in the remaining wet ingredients and mix well.

3. In a large bowl, mix all the dry ingredients.

4. Add the wet to the dry and mix to combine.

5. Form the dough into balls. I rolled them in some evaporated cane sugar to give them a little sparkle and topped them with a pistachio.

6. Bake in a preheated 350 degree F oven for 8-10 minutes.

Creamy Cauliflower Soup

2010-08-24T09:02:00.000-07:00

This is one of my very favorite soups. It is so rich and creamy... perfect for a cold rainy day. Although, it hit 110 degrees F here the other day when I made it and it was still divine. My 5 year old picky eater loves it because there aren't any chunks in it and the rest of us love it because it is absolutely delicious!

Ingredients
1 cup yellow onion, chopped
1 cup leeks, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground thyme
1 teaspoon dried oregano leaves
1 head of cauliflower
5 cups vegetable broth
1 teaspoon soy sauce
1/4 teaspoon ground red pepper
cashew cream (I order this brand online and keep a few boxes on hand)
green onions, diced for garnish

Directions
1. Saute the onions, leeks, garlic, thyme, oregano and salt in olive oil over medium high heat until onions are translucent.
2. Add in remaining ingredients, except the cashew cream and green onions, and bring to a boil.
3. Once boiling, reduce heat and simmer until cauliflower is tender.
4. Using a hand blender, puree the soup until creamy.
5. Stir in desired amount of cashew cream and top with diced green onions.
6. Serve with your favorite bread. My kids LOVE dipping their bread in this creamy soup.

Sweet & Spicy Asian Pasta Salad

2010-08-23T09:15:00.000-07:00

I love Native Foods. When I was a teenager I would ditch class, take a good book and go eat there. One of my favorite things to order was the 'Chinese Save The Chicken Salad' with seitan. I loved this salad so much and I could literally drink the salad dressing! Which is why I have created a handful of recipes that incorporate Tanya's(Native Food's founder and chef extraordinaire) incredible dressing. This is my pot luck pasta salad. I've made it quite a few times and it's always a big hit. I usually serve it up family style in a big bowl, but I felt a little fancy the other night and hollowed out some bell peppers to put it in.

Sweet and Spicy Asian Dressing

Ingredients
1/2 cup orange juice
1/4 cup rice vinegar
1/4 cup pure maple syrup
3 tablespoons grated ginger
1/4 cup sunflower oil
1/4 cup sesame oil
1 tablespoon kosher salt
1/2 teaspoon ground red pepper

Directions
Place all ingredients in a blender and mix until smooth.

Pasta Salad

Ingredients

2 red bell peppers, chopped

3/4 cup green onion, chopped

1 cup cilantro, chopped

1 cup carrots, shredded

1 cup bean sprouts

1 15 oz can of yellow corn

1 lb pasta of your choice, cooked al dente and cooled

Sweet & Spicy Asian Dressing

2 tablespoons sesame seeds

Directions

1. Toss all ingredients except the sesame seeds in a large bowl to combine.

2. Top with sesame seeds.

One of my favorite things... Mini LARABARS

2010-08-20T13:03:00.000-07:00

I'm always on the look out for things that will make my life easier and thought I would share some of my favorite finds with you.

These Mini LARABARS are my favorite on-the-go snack! They are about 100 calories each, and 100% real food. Just as an example, the Cherry Pie Bar is made with dates, almonds and unsweetened cherries... and that's it... and they are yummy! I always keep a couple in my bag just in case one of my kids or I get hungry when we are out. I can't tell you how many times these have saved me!

Zucchini 'Faux-Apple' Pie

2010-08-19T09:09:00.000-07:00

(As I was trying to get the perfect picture, my little man snuck in the shot. I thought it was pretty cute, so I thought I would share. I'm pretty sure he's thinking, Enough pictures, Mom! Cut me a piece already!)

Now, don't judge this recipe too quickly. I know the thoughts of zucchini replacing the classic 'apple' in an apple pie, may incite doubts... but just give it a chance! I made this the other day, and my kids and hubby included, gobbled it up without even knowing they were eating their veggies! You really wouldn't know it wasn't an apple pie, and it's a delicious way to use up all of your summer zucchini.

My Go-To Vegan Pie Crust

Ingredients

1 teaspoon vanilla

2 tablespoons evaporated cane sugar

1 cup Earth Balance Buttery Sticks

6 tablespoons ice water

1/2 teaspoon salt

1 1/2 cups white whole wheat flour

1 cup all purpose white flour

Directions

1. In a bowl, combine the dry ingredients.

2. Using a pastry blender, cut in the Earth Balance a little bit at a time until the dough looks like pea sized crumbles.

3. Add in the vanilla and the water and continue to cut the dough.

4. Split the dough into two balls and refrigerate for 30 minutes before use.

Zucchini 'Faux-Apple' Pie Filling

Ingredients

1. 8 cups zucchini, peeled and sliced into half moon, apple-like slices

2. 4 tablespoons fresh squeezed lemon juice

1/4 teaspoon kosher salt

1 1/4 cups evaporated cane sugar

1 1/2 teaspoon ground cinnamon

1 1/2 teaspoon cream of tarter

1/4 teaspoon ground nutmeg

3 tablespoons white all purpose flour

2 tablespoons corn starch

Directions

1. Heat a saucepan over medium heat and add zucchini, lemon juice and salt. Cook for 20-25 minutes, stirring occasionally.

2. In a separate bowl, mix remaining ingredients.

3. Once the zucchini is done, add it to the dry mixture and combine.

To Assemble And Bake

Ingredients

Zucchini 'Faux-Apple' Pie Filling

Pie Crust

1 tablespoon evaporated cane sugar

3/4 teaspoon ground cinnamon

2 teaspoons coconut oil

Directions

1. Sprinkle some flour on a flat surface and roll out one of your dough balls for the bottom crust. Fold it into quarters and transfer it to your pie pan and unfold and press down.

2. Pour your filling into the pie pan.

3. Roll out your top crust and cover your pie, pressing the sides together to seal it. Cut holes in the center of your top crust in order to allow the heat to escape while cooking.

4. Brush the top lightly with coconut oil.

5. In a small bowl, mix the sugar and cinnamon and sprinkle it on your top crust.

6. Bake for 25-30 minutes in a pre-heated 400 degree F oven or until golden.

Couscous Salad

2010-08-18T09:18:00.000-07:00

Recently, Dr. J and I went to a local Moroccan restaurant for date night. Ever since, I have been daydreaming about the Couscous Salad that I had. I decided to try to recreate it the other day for my dad when I was over at his house. My mom had been out of town for a week and the poor guy was left to fend for himself in the kitchen. So, I whipped this up for us to eat for lunch. He loved it! I even left him a container full of leftovers to get him by until my mom returned home. It is so easy to make and it tastes light and fresh and down right delicious!

Ingredients

8 fresh mint leaves, minced

1/3 cup fresh cilantro, chopped

5 cups couscous, cooked according to box and cooled

3/4 cup red onion, diced

20 oz. grape tomatoes, halved

2 zucchini squash, chopped

3 tablespoons olive oil

4 tablespoons fresh squeezed lemon juice

1/4 teaspoon ground black pepper

salt to taste

Directions

1. In a small bowl, combine olive oil, lemon juice and black pepper to create a dressing.

2. In a large bowl mix all remaining ingredients, except the salt.

3. Toss the salad with the dressing and then add salt to taste.

Asian Marinated Tofu Sandwich With Teriyaki Aoili

2010-08-17T09:06:00.000-07:00

This is a perfect summertime sandwich. You will love it! I made this for lunch yesterday. Princess M was at school and my 2, almost 3 year old was swimming at Grandma's... so I decided I would actually make myself some lunch. It seems like most days I just eat on the go.... a smoothie, a Lara Bar, a handful of this or that are my most common lunch items. But, yesterday, I took a little time for myself and had a great lunch! I wasn't totally kid-free... I did have my 3 month old sous-chef, but he's pretty low key. All in all, this mama had a great meal and this sandwich was the key ingredient!

Teriyaki Aoili

Ingredients

2 tablespoons teriyaki sauce

1/2 cup vegan mayonaise

1/2 teaspoon garlic, minced

2 tablespoons fresh cilantro, minced

Directions

Combine ingredients and refrigerate until you are ready to serve.

Asian Marinated Tofu Sandwich

Ingredients

Fresh bread of your choice

6 oz extra firm tofu, cut into thin slices and patted dry with a paper towel

1 cup teriyaki sauce

teriyaki aoili

lettuce

tomato, sliced

red onion, sliced

2 teaspoons olive oil

salt to taste

Directions
1. Marinate tofu in your favorite teriyaki sauce for a few hours.
2. Heat oil in a skillet over medium high heat. Add tofu and cook until golden.
3. Layer veggies on one side of your bread.
4. Top with tofu and drizzle with your teriyaki aoili. Close sandwich and enjoy!

Portobello Biryani With Cilantro-Mint 'Yogurt'

2010-08-16T09:05:00.000-07:00

Dr. J and I decided to have date night at home this past weekend. We thought it would be fun to make some Indian inspired food and attempt a vegan Biryani. As I was preparing this meal, my mind wandered to my Swiss, cheese-making, great-great-grandfather and wondered what he would think of his great-great-granddaughter cooking with all these exotic spices and flavors. I'm not a spice expert, but I doubt many of these spices were readily available in the Swiss Alps. Anyhow, this was my go at Biryani. Although, I'm pretty sure, just the fact that I have a Swiss, cheese making ancestor, I can't call this authentic... Anyhow, it sure was tasty!

Cilantro-Mint 'Yogurt'

Ingredients

1 cup plain soy yogurt

1 clove garlic, minced

2 tablespoons fresh cilantro, minced

1 teaspoon fresh mint, minced

salt and pepper to taste

Directions

1. Combine ingredients.

2. Refrigerate for about 30 minutes to blend the flavors before you serve.

Herb Infused Cooking Water

Ingredients

4 cups water

1 stick of cinnamon

1 1/2 teaspoon cumin seed

3/4 teaspoon ground ginger

1/2 teaspoon ground cardamom

1/4 teaspoon turmeric

2 vegetable bouillon cubes

Directions

1. Combine ingredients in a pot and bring to a boil.

2. Reduce heat and simmer for 20-25 minutes.

Portobello Biryani

Ingredients

Herb Infused Cooking Water

3 cups portobello mushrooms, diced

1 cup carrots, diced

2 roma tomatoes, diced

1 1/2 cups potatoes, diced

1 red onion, diced

4 cloves garlic, minced

2 tablespoons olive oil

1/4 teaspoon ground red pepper

1/2 teaspoon kosher salt

1 1/2 cups plain water

2 cups basmati rice

2 tablespoons fresh cilantro, minced

1 teaspoon saffron (Saffron can be expensive and hard to find, so if you don't want to use it, I am sure it will still be tasty!)

Directions

1. In a large skillet, heat oil over medium high heat and add onions and garlic. Cook until translucent.

2. Add in veggies, red pepper, plain water and salt. Cover and cook for about 3 minutes.

3. Add in Herb Infused Cooking Water and bring to a boil over high heat.

4. Add in the rice and saffron, reduce heat to medium and cover. Cook for 10 minutes.

5. Reduce heat to low and cook for another 10 minutes or until the rice is tender and the water is absorbed.

6. Serve with fresh Naan Bread and Cilantro-Mint 'Yogurt'. There's a great recipe for vegan Naan Bread here.

Cafe Rio Inspired Tostada With Creamy Tomatillo-Cilantro Dressing

2010-08-12T09:16:00.000-07:00

One of my favorite places to eat, back when I was a young college student, was Cafe Rio. I would wait in Disneyland-long lines just to get my hands on one of their tostadas. Dr. J thought I was crazy. Well, for some reason, I've had them on my mind lately... so, for dinner last night, I made my own vegan version... and there were no lines to wait in, which Dr. J much appreciated. I could seriously eat the dressing with a spoon. It was sooooo good!

Cilantro Lime Brown Rice

Ingredients

2 cups brown rice

4 cups vegetable broth

1 cup water

1 tablespoon olive oil

3 cloves garlic

1 lime

1/2 cup cilantro, chopped

1 teaspoon sugar

Directions

1. In a large pot, bring vegetable broth, olive oil, water, garlic and juice from 1/2 a lime to a boil.

2. Add brown rice, reduce heat and simmer for 45 minutes or until the liquid has been absorbed.

3. Remove from heat and stir in cilantro, sugar and juice from the other 1/2 lime.

Black Beans

Ingredients

2 cans black beans, rinsed and drained

1 can yellow corn, drained

1/2 cup tomato sauce

1/4 cup cilantro

1/2 teaspoon kosher salt

1 1/2 teaspoon cumin

2 cloves garlic

Directions

1. In a large saute pan, heat olive oil, garlic and cumin over medium heat until aromatic.

2. Add remaining ingredients, stir and continue to cook until heated through.

Creamy Tomatillo-Cilantro Dressing

Ingredients

1 cup vegan mayonnaise

1 clove fresh garlic

1/2 teaspoon garlic salt

1/4 teaspoon celery salt

2 teaspoons minced dried onion

1/4 teaspoon black pepper

1/2 cup unsweetened soy milk

1 tablespoon fresh parsley, minced

2 tomatillos, husk removed and chopped

1 bunch of fresh cilantro leaves

juice from 1 lime

1/2 to 1 jalapeno pepper

kosher salt to taste

Directions

1. Place everything except the jalapeno and kosher salt, in a blender and mix.

2. Cut the jalapeno into 4th's and add a section at a time, blend and taste as you go to get your desired amount of heat.

3. Add salt to taste and blend until combined.

Assembling The Tostada

Ingredients

Black Beans

Cilantro Lime Brown Rice

Creamy Tomatillo-Cilantro Dressing

Romaine lettuce

Tortilla of your choice

4 Roma tomatoes, diced

lime wedges

Directions

1. Layer beans, rice. romaine lettuce and tomatoes on a tortilla.

2. Drizzle the dressing on top and serve with lime wedges.

Gooey S'more Bars

2010-08-11T09:33:00.000-07:00

It was a sad day indeed, for me, when I found out that marshmallows weren't vegan or even vegetarian friendly. You would never know, tasting them in all their sweet fluffy deliciousness. Needless to say, I was in mourning for weeks. Then, one day not too long ago, I noticed they carried gelatin free/vegan marshmallows at my local health food store. I was so excited, I began plotting how I could use them... and after much planning and trial and error, I came up with these gooey, sticky, chocolatey, bars full of marshmallow goodness... and just in time for us to celebrate National S'mores Day yesterday! Of course, holiday or not, we will definitely be enjoying these all year round...

Ingredients

1 cup whole wheat flour

1/2 cup white flour

2/3 cup brown sugar

1/4 cup coconut oil

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon vanilla

1 tablespoon molasses

1/2 cup Earth Balance Buttery Sticks

2 tablespoons water

1 10 oz bag of vegan marshmallows (I used the Dandies brand)

1 cup vegan chocolate chips

Directions

1. Preheat oven to 350 degrees F.

2. Combine flours, baking soda and salt in a mixing bowl.

3. In a separate bowl, mix the oil, vanilla, water and molasses.

4. Pour the wet mixture in the bowl with the dry ingredients and combine.

5. Once everything is mixed, add the Earth Balance and mix until incorporated.

6. Line an 8x8 pan with aluminum foil and lightly oil it.

7. Divide the graham cracker dough in half and pat down half of it in the bottom of the baking pan.

8. Top with the chocolate chips and then the marshmallows.

9. Roll the remaining dough into about 4 flat pieces and place them on top of the marshmallows to create the top layer.

10. Prick tiny holes in the top crust and sprinkle lightly with granulated sugar.

11. Bake for 25-30 minutes. Cover with foil the last 10 minutes so the top won't burn.

12. Once cooled, you can lift the bars out of the pan by the foil and cut to serve.

No Sugar Added, Nectarine Fruit Leather

2010-08-10T09:04:00.000-07:00

I am a huge fan of Trader Joe's dried fruit bars. I'm not a huge fan of paying fifty cents a piece for them. I decided over the weekend I'd use up the nectarines in my fridge in an attempt to create something similar. My 2 year old and I loved them. Dr. J thought they were a little 'toothy' for his liking. I like them that way, so I am happy to eat them all up. I put a bag of them in my purse so I would have a healthy snack, on hand, if I got hungry throughout my day... which is fairly often for this nursing mama!

Ingredients

4 nectarines, pits removed and chopped (I left the skin on for the extra fiber and nutrients)

1/8 cup orange juice

Directions

1. Heat oven to 140 degrees F. If you have a convection or dehydrate option on your oven, use it. If not, it will still work on bake, it just might take a little longer to dry out.

2. Puree nectarines and orange juice in a food processor or blender.

3. Cover a cookie sheet with raised edges, or a baking pan with parchment paper. Pour the puree into the lined sheet or pan.

4. Dehydrate in the oven for 8 hours. At the 8 hour mark, check the fruit for your desired 'toothiness' as Dr J. would say, and continue to cook if necessary. I had mine in the oven for about 12 hours.
5. Peel the fruit leather off the parchment and use a pizza slicer to cut them into strips. Happy/healthy snacking!

P.S. It was 110 degrees F here today, in my neck of the woods... well, more like desert. I read that in the olden days, you just covered your fruit with cheese cloth and left it outside to dehydrate. Next time I think I might try that. I will definitely let you know how it goes...

Saffron Cupcakes With Coconut 'Cream Cheese' Frosting

2010-08-09T09:21:00.000-07:00

I've had some saffron threads burning a hole in my spice cupboard. I finally figured out what I wanted to make with them and wanted to share the flavorful experience with my parents. When I told my mom I was making vegan saffron cupcakes I immediately saw a look of worry on her face. I think saffron is most often associated with savory dishes, but this spice works surprisingly well in desserts. The smell of these cupcakes cooking was amazing, and they definitely lived up to their heavenly aroma!

Saffron Cupcakes

Ingredients

1 teaspoon saffron threads

1 cup lite coconut milk

2 teaspoons vanilla extract

3/4 cup sugar

1/3 cup coconut oil

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

3/4 teaspoon baking powder

2 tablespoons cornstarch

2 teaspoons white vinegar

1/2 cup whole wheat pastry flour

3/4 cup white flour

Directions

1. In a small pan, cook saffron threads and coconut milk over medium/low heat for about 5 minutes. Set aside to cool.

2. In a large bowl, combine all the dry ingredients.

3. In a separate bowl, mix remaining ingredients and the coconut and saffron mixture and combine.

4. Add the dry ingredients to the wet and mix well.

5. Fill muffin cups 3/4 full and bake in a 350 degree oven for about 18-20 minutes. Check for done-ness by inserting a toothpick in the center of one of the cupcakes and if it comes out clean, it is done.

Coconut 'Cream Cheese' Frosting

Ingredients

1/2 cup vegetable shortening

1/2 cup Earth Balance Buttery Sticks

2 1/4 cup powdered sugar

1/2 teaspoon vanilla extract

1 tablespoon coconut oil

1/2 cup coconut milk

1/4 cup vegan 'cream cheese'

Directions

1. Cream together the shortening and Earth Balance.

2. Add sugar and mix well.

3. Add remaining ingredients and continue to mix until smooth.

Elise's Sweet & Spicy Vegan Chili

2010-08-06T09:34:00.000-07:00

I first made this recipe last October for a Halloween party. It was a hit with everyone, and that includes my meat-eating friends. Dr. J even heard that some preferred it to the traditional meat-full chili. The only problem was, back then, I never wrote down my recipes (one of the main reasons I started my blog). The good news was we never ate the same thing twice... the bad news was we never ate the same thing twice. Dr. J has been begging me for months to recreate this chili and last night I did. It was just as delicious as it was the 1st time, and now I have it written down, so I can make it over and over again. I have to tell you, this recipe makes a lot. It probably serves 12-14, and that's with hearty portions. We are going to be eating it all weekend, but it is so yummy, no one is complaining!

Ingredients
1/4 cup olive oil
2 cups chopped carrots
2 1/2 cups chopped yellow onion
1/8 cup minced garlic
2, 4oz cans diced green chilies
1 teaspoon kosher salt
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground thyme
1 cup chopped fresh cilantro leaves
1 teaspoon vegetable bouillon (I used the Edward & Sons brand)
64 oz vegetable broth
1 tablespoon hot sauce
1, 15.5 oz can of black eyed peas
2, 15 oz cans of white beans
1, 15.5 oz can garbanzo beans
1/4 cup flour
1/2 stick of Earth Balance Buttery Sticks
1 cup coconut milk
12 oz frozen sweet corn

Directions
1. In a large pot heat olive oil over medium heat. Add onions, carrots, garlic, diced green chilies, salt, white pepper, cumin, thyme and vegetable bouillon. Saute 7-9 minutes or until vegetables begin to soften.
2. Add vegetable broth, cilantro and corn. Cook for 10 minutes.
3. In a small pot melt Earth Balance and whisk in the flour until there are no lumps and flour is slightly cooked about 3-4 minutes. Add a cup of the chili to the small pot and mix with the four mixture until smooth. Pour contents of the small pot back into the large pot with the chili.
4. Add in the coconut milk, hot sauce, white beans, garbanzo beans and black eyed peas. Stir to combine and allow it to cook another 8-10 minutes until the chili is heated through. Taste and add more salt if necessary.
5. Serve with your choice of corn chip and a dollop of vegan sour cream.

Princess M's Tea Time Cucumber Sandwich

2010-08-05T10:42:00.000-07:00

Today was Princess M's 1st day of kindergarten (excuse me while I wipe away a tear... kinda bitter-sweet), and I have been preparing for it in many ways... particularly in regard to her lunches. I want her to eat a healthy lunch, but not have her feeling deprived when she sees the other kids whip out Twinkies and Cheetos. On Monday, I had my mom watch my two youngest while I took her shopping. We went to 3 stores in search of her favorite lunchbox worthy foods. I bought her Trader Joe's Dried Fruit Bars, Trader Joe's Cinnamon Schoolbook Cookies, fresh strawberries, edamame, Trader Joe's Organic Popcorn With Olive Oil (our favorite!), peaches (Princess M's favorite fruit), salsa, tortilla chips and a few other things. As far as her sandwich goes, this was a little tricky. She is so picky, I've been troubleshooting some of my ideas with her over the past few weeks. This cucumber sandwich was #1 on the list. I'm a little shocked, as she only has a handful of veggies she likes, and the ones used in this sandwich weren't on her list. I did tell her that Queens and Princesses eat these when they have tea parties, so that may have been a big selling point.

It was great to see her so exciting about packing her princess lunch box with her favorite things... and it felt even better to know that what she would be eating everyday was soul satisfying and good for her!

Ingredients

3 tablespoons thawed frozen chopped spinach

2 tablespoons finely chopped red onion

8 oz vegan 'cream cheese' (I used Tofutti Better Than Cream Cheese)

1 English cucumber, cut into thirds and then sliced lengthwise

whole wheat bread

Directions

1. Mix spinach, red onion and 'cream cheese' and spread a little on each slice of bread.

2. Place a layer of cucumber on one of the slices.

3. Close the sandwich and slice. I you wanted, you could use cookie cutters to make different/fun shapes.

Serendipitous Crispy Lavash With Olive Tapenade, Topped With Mixed Baby Greens And Sliced Cherry Tomatoes

2010-08-04T09:16:00.000-07:00

This recipe was the result of a disaster. I started out making Baba Ganoush for my spread. I had roasted eggplant with red onions and garlic, mixed a few other things in the food processor. Well, the end result was not good. I hate to waste things, but this could not be salvaged and rather than make Dr. J and the kids choke it down, I decided to scratch it altogether. Seeing how dinner was fast approaching, I searched my cupboard for something that could replace the Baba Ganoush. I saw some black olives, and then glanced behind them to find some green olives with pimento. I'd never attempted a tapenade, but thought I'd give it a whirl, as I was in a bit of a pinch. It turned out really great. Dr. J loved it as a light dinner, and it would work great for an appetizer. All I can say is, what a serendipitous recipe!

Olive Tapenade

Ingredients

2/3 cup black pitted olives

1/3 cup green olives with pimento

1 1/2 teaspoon fresh lemon juice

3 cloves garlic

2 tablespoons extra virgin olive oil

1/2 teaspoon fresh ground black pepper

dash of salt

Directions

1. Combine ingredients in a food processor and pulse until you get your desired consistency.

To Assemble

Ingredients

Olive Tapenade

lavash (I bought mine at Trader Joe's)

mixed baby greens

cherry tomatoes, sliced

extra virgin olive oil

Directions

1. Cut the lavash into 3 inch squares, or your desired size and shape. Brush the top with olive oil and place on a cookie sheet.

2. Put the lavash under the broiler and watch it closely until it begins to brown and gets crispy. I burned my first batch because I didn't realize how fast these can burn.

3. Remove lavash and spread a spoonful of the Olive Tapenade on each.

4. Top with baby greens and tomatoes.

Honest Apple Crisp

2010-08-03T09:16:00.000-07:00

Last night for Family Night we taught our kids about the importance of being honest. I found a great story about a boy who, while walking home from school one day, stole three apples from his neighbors orchard. By the time he got home he had a terrible tummy ache. Lying in his bed that night, he decided that he would earn the money to pay the farmer back for the stolen apples. Before he could earn all the money, his family moved unexpectedly. Years later, as an adult he returned to the apple orchard and found the farmer and paid him for the apples plus one extra. He said that apple was the sweetest he had ever tasted. For our treat, I wanted to make something sweet with apples in it, to go along with the story. I came up with this warm apple crisp and it was delicious. I had enough to make 6 individual apple crisps, and before I knew it, Dr. J ate two! It's ok though, because I probably would have eaten them for breakfast.

Ingredients

3 Granny Smith apples, peeled and sliced

1/4 cup pure maple syrup

1/4 cup rolled oats

1/4 cup white whole wheat flour

1/4 cup brown sugar

1/4 cup Earth Balance Buttery Sticks

1/2 cup pecans, chopped

pinch of salt

Directions

1. Place the apple slices about 3/4 full in ramekins, or layer in an 8x8 pan.

2. In a bowl, mix remaining ingredients.

3. Spoon mixture evenly over the apples.

4. Bake in a preheated 375 degree F oven for about 30-35 minutes, or until golden brown.

5. Serve with your favorite vegan ice 'cream. My favorite is Coconut Bliss Vanilla Island.

Portabello, Pepper And Caramelized Onion Stuffed Potatoes

2010-08-02T09:00:00.000-07:00

Dr. J is a bit of a potato know it all. He knows which work best for what, and loves trying different preparations. He did most of his research while trying to master the perfect hash browns a few years back. Anyway, while browsing the Internet one day last week, he came across this idea of hollowing out a potato with an apple corer and thought it would be fun if I created a new potato dish with this concept. We stopped by our local Bed Bath and Beyond to pick up an apple corer, and decided to make these for Sunday dinner at my parents'. They came out of the oven looking amazing and then lived up to their looks in flavor with the sweetness of the onions and the earthiness of the mushrooms.... sooooo good. They were a big hit!

Caramelized Onions

Ingredients

2 yellow onions, chopped

2 tablespoons Earth Balance Buttery Sticks

1/2 teaspoon salt

2 tablespoons brown sugar

1 tablespoon red wine vinegar

Directions

1. Melt Earth Balance in saute pan over medium heat.

2. Add onions and cook for about 10 minutes, stirring occasionally.

3. Add in remaining ingredients stirring occasionally until the onions caramelize, about 20 minutes.

4. Remove onions from pan and set aside.

Portabellos and Bell Peppers

Ingredients

1 green bell pepper, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

2 cups portabellos, chopped

1/2 teaspoon salt

2 cloves garlic, minced

Directions

1. In the same pan that you cooked the onions, add all of these ingredients and cook over medium heat until vegetables become tender.

2. Remove from heat and add to the onions and stir to combine.

Stuffed Potatoes

Ingredients

Portabello, Pepper and Caramelized Onion mixture

5 lbs Yukon Gold Potatoes, peeled (according to Dr. J, these are the best for the job)

fresh basil, chopped

kosher salt

fresh ground black pepper

olive oil

vegan 'sour cream'

Directions

1. Boil the potatoes in lightly salted water for 5 minutes and remove from the water to cool.

2. Using a circular apple corer, create a cylindrical tunnel through each potato.

3. Stuff the mushroom, pepper and onion mixture in each potato and place them on a cookie sheet.

4. Brush the top of each with olive oil and top with a sprinkling of kosher salt, pepper and fresh basil.

5. Cook in a preheated, 390 degree F oven for about 45 minutes to 1 hour, or until the potatoes are lightly golden and tender. The time may vary depending on the sizes of your potatoes, so make sure you check them as they cook.

6. Serve them with a dollop of vegan 'sour cream' on the side.

Semi-homemade Blackberry Napoleon With A Sweet Strawberry Reduction

2010-07-30T10:49:00.000-07:00

Morgan, from Little House of Veggies, and her family, recently met up with me and my family, to do some berry picking at a local farm. I thought it would be fun to make something out of the berries for my blog. Originally, I was thinking I would make something with the strawberries alone. That is however, until I tried the blackberries straight off the bush. They were amazing! I think I ate 2 cups worth right then and there. The flavor and texture were perfect. I came up with this super easy, semi-homemade blackberry napoleon. I didn't want to leave the strawberries out completely, I mean, they were good too. So, I made this sweet strawberry reduction. Just a little goes a long way. I have a lot left over, so I think we will just put it on our toast for breakfast this week.

Sweet Strawberry Reduction

Ingredients

1 cup sugar

2 cups fresh strawberries

1/2 cup water

1/4 teaspoon lemon zest

4 tablespoons Earth Balance 'Butter'

Directions

1. Bring water and berries to a boil.

2. Reduce heat and simmer for 5 minutes.

3. Using a hand blender, blend until smooth. You could use a food processor or stand blender as well.

4. Pour through a strainer to get out any big chunks.

5. Return to pot and add sugar and 'butter' and cook over medium heat. Stir until the sugar is dissolved and the butter has melted.

6. Reduce heat and simmer for 25 minutes.

7. Remove from heat to cool. Cover and refrigerate for at least 2 hours.

Puffed Pastry

Ingredients

1 package frozen puffed pastry dough (I used Pepperidge Farm brand. It's vegan!)

1 tablespoon Earth Balance 'butter', melted

4 tablespoons turbinado sugar

1. Thaw puffed pastry. It takes about 45 minutes.

2. Using a cookie cutter (I used a cup/glass), cut out circles in the dough and place them on a greased cookie sheet.

3. Brush the tops with butter and then sprinkle the sugar on each.

4. Bake in a preheated 400 degree F oven for 10-12 minutes.

5. Remove and allow to cool before serving.

Whipped 'Cream'

Ingredients

1 teaspoon vanilla

1 pint of MimicCreme Healthy Top (This product is 100% vegan and so cool. I haven't been able to find it in any health food stores near me, so I order it online. P.S. I have a few recipes that use their regular unsweetened 'cream' and I love that too!)

Directions

1. Put the 'Healthy Top' in the freezer for about 25 minutes before you are ready to whip it.

2. Whip the 'Healthy Top' with the vanilla until it reaches your desired stiffness, or about 4 minutes.

Assembly

Ingredients

Whipped 'Cream'

Sweet Strawberry Reduction

Puffed Pastry

2 pints blackberries

Directions

1. Open your puffed pastry like a sandwich.

2. Put a spoonful of the 'Healthy Top' on the bottom half of your pastry.

3. Top with about 6 blackberries.

4. Place the top halt of the pastry on the berries and add another dollop of 'Healthy Top'.

5. Top with 1 or 2 more berries.

6. Around the napoleon, drip about a spoonful of the strawberry reduction and serve.

Greek Infused Red Quinoa, Hummus And Vegetable Stuffed Cabbage

2010-07-29T09:32:00.000-07:00

I love the idea of stuffed veggies. I just think it is a fun and flavorful way to serve a dish. I drew from the flavors in a dish that I love from one of my favorite restaurants, Native Foods, and adapted them to fit nicely in a cabbage leaf. I am going to be thinking of a dozen other ways to stuff a cabbage leaf because it was so fun to make and it turned out so great. I could give my family a culinary world tour in a cabbage leaf... Stay tuned...

Prepping The Cabbage

Ingredients
Large head of green cabbage
Large pot of boiling water

Directions
1. Remove the core from the cabbage.
2. Place the cabbage in the boiling water.
3. As the leaves soften and pull away from the head, pull them out of the water and set them aside.
4. Repeat until all the leaves are removed.

The Red Quinoa

Ingredients
1 cup red quinoa
2 cups vegetable broth
1 teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon lemon juice

Directions
1. Combine all ingredients, except lemon juice, in a pot and bring to a boil.
2. Reduce heat and simmer for about 17 minutes or until the liquid is absorbed.
3. Toss quinoa with the lemon juice.

The Vegetables

Ingredients

2 cups carrots, chopped

2 cups cauliflower, chopped

2 cups zucchini, chopped

2 cups Swiss chard, chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon water

1/4 teaspoon kosher salt

Directions

1. Over medium high heat, saute garlic in olive oil until golden.

2. Reduce heat to medium and add carrots, cauliflower, kale, salt and water.

3. Cover and cook for 3 minutes.

4. Add zucchini and cover and cook for 1 more minute.

5. Remove from heat, cover and set aside.

Stuffing The Cabbage

Ingredients

Cabbage Leaves

Red Quinoa

Vegetables

Your favorite hummus

Green onions, ends trimmed, boiled for 1 1/2 - 2 minutes and blanched

Directions

1. Spread a spoonful of hummus in a line at the bottom of the cabbage leaf.

2. Top with equal amount of red quinoa and vegetables (I did about 2 spoonfuls of each).

3. Roll the leaf half way and then tuck the sides in and continue to roll.

4. Tie a green onion around the cabbage to secure it closed.

Whole Wheat Linguine And Bell Peppers With Spicy Peanut Sauce

2010-07-28T09:32:00.000-07:00

Peanut sauce is something that my hubby, Dr J. and I are picky about. I think that there are a lot of ways to make it, and there's a lot of personal preference involved. Last Sunday night we set out to master our own perfect peanut sauce. We threw out our first attempt... it was a little salty and the sesame oil was too overpowering. The second go, we lessened the amount of soy and eliminated the sesame oil altogether. The result was just what our taste buds were looking for... our very own perfect peanut sauce.

Spicy Peanut Sauce

Ingredients

1/4 cup peanut butter

1/2 teaspoon olive oil

2 cloves garlic, minced

1 cup coconut milk

1 tablespoon soy sauce

1 1/2 teaspoons red curry paste

1/4 teaspoon ground red pepper

1/2 teaspoon fresh ginger, minced

2 tablespoons brown sugar

salt to taste

Directions

1. Over medium heat combine oil, garlic and ginger until aromatic.

2. Reduce heat to low and add remaining ingredients, stirring constantly.

Cooked Bell Peppers and Onions

Ingredients

1 large yellow onion

1 tablespoon olive oil, or enough to coat a large saute pan.

1 red bell pepper

1 green bell pepper

1 cup shredded carrots

1/2 cup fresh chopped cilantro

1/2 tsp kosher salt

Directions

1. Heat oil in pan over medium heat.

2. Add onions and cook until translucent.

3. Add remaining ingredients and continue to cook for about 6-7 minutes.

To Assemble The Pasta Dish

Ingredients

Cooked bell peppers and onions

Spicy Peanut Sauce

Whole wheat linguine noodles, cooked al dente

Directions

Toss the noodles in your desired amount of the spicy peanut sauce. Add veggies and gently toss to evenly distribute them throughout the noodles.

A Better For You Scotcharoo

2010-07-27T09:22:00.000-07:00

If you haven't ever had a scotcharoo, well, let me just say, they are yummy. These treats do have a few downsides. First, whenever I make them, I end up eating half the pan myself. Second, because they are so sweet and I consume so many of them, my mouth hurts for a day or two after eating the last one. This can't be good... and with all the corn syrup and refined sugar the original recipe calls for, they certainly aren't good for you.

So, here is my attempt to make them better for you. I used a lot less sugar than the recipe calls for, and I substituted blue agave nectar for the corn syrup. Also, I used organic whole grain puffed rice instead of 'Rice Krispies' or similar cereals. Now, because of these changes, the texture is not exactly the same... but the flavor profiles are. Dr. J and the kiddos loved them, and I won't feel so bad about eating half the pan myself...

Peanut Butter Puffed Rice

Ingredients

5 cups organic whole grain rice puffs

1 cup peanut butter (I used Skippy Natural Creamy)

1/3 cup blue agave nectar

2/3 cup turbinado sugar

Directions

1. Over medium low heat, combine the sugar and agave nectar until the sugar is dissolved.

2. Remove the pot from the heat and stir in the peanut butter.

3. Add in the rice puffs and stir until they are evenly coated.

4. Pour the rice puffs into a lightly oiled 9x13 pan and spread them out evenly.

Chocolate Topping

Ingredients

1 cup semi-sweet vegan chocolate chips

1/4 cup coconut oil

1/2 teaspoon imitation butter flavor

2 tablespoons agave nectar

Directions

1. Over low heat combine all the ingredients and stir constantly until all the chocolate chips have melted.

2. Pour over the pan of puffed rice and spread evenly with a spatula.

3. Cover and chill in the refrigerator prior to cutting into squares and serving.

Spicy Curry 'Chik'n' Salad

2010-07-26T09:26:00.000-07:00

There was a restaurant where I grew up that served a salad similar to this. Unfortunately, it closed a few years ago. Luckily, my mom had the recipe! This is my version, with a few changes of course...

And just to give you an idea of how yummy this is...

My friends and family are usually more than willing taste testers. I do have a 'meat & potatoes' brother-in-law who was over at our house the other day, who tends to shy away from trying my meatless recipes. I did however, get him to try this... and... HE LOVED IT!

Ingredients

8 oz. of your choice of vegan 'chik'n', prepared according to package, roughly chopped into bite sized pieces and cooled (I used the Morningstar Farms Mealstarters Chik'n Strips)

1 cup celery, diced

1/3 cup red onion, diced

1/4 cup fresh parsley, chopped

1 1/2 cup red grapes

1 cup cashews, roughly chopped or left whole depending on your preference

2/3 cup Follow Your Heart Vegenaise

3/4 teaspoon curry powder

1/4 teaspoon white pepper

Directions

1. In a small bowl mix mayo, parsley, curry powder, white pepper and red onion.

2. In a larger bowl, combine remaining ingredients.

3. Combine the two bowls and serve. My favorite way to eat this salad is on a sandwich, but it's also good on a plate full of salad greens.

New Mama Banana Nut Cookies

2010-07-23T09:17:00.000-07:00

After I had my first child, my mom came to stay with my husband and I to help out for a week. She cooked and cleaned and held my new baby while I slept or showered. She gave me advice with breastfeeding and caring for this new little life, of which I had no experience. It is one of my favorite memories. During that visit she expressed how important it was to of get good nutrition in order to keep my milk supply up. Before she left, she wanted to make sure I had enough good food that was readily available to snack on. She made me about 4 dozen banana nut cookies to keep in my freezer so I could pull a few out as I needed them. Ever since, I have made it tradition to make some banana nut cookies to have in my freezer to snack on when I have a new baby. Last April, when I had baby #3, I even took some with me to the hospital and my hubby and I could snack on them. In my recipe, not only do they taste good, but they are good for you. The coconut oil is one of the best oils out there, and with the whole wheat pastry flour and the flaxseed meal, you are getting a lot of fiber. The nuts add protein and good fats, and we all know bananas are good for you! So, new mama or not, these are an awesome treat for everyone.

Ingredients
2 cups whole wheat pastry flour
1 cup turbinado sugar
1/2 cup flaxseed meal
2 over ripe bananas, mashed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup coconut oil
1 1/2 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F.
2. In a bowl, mix flour, baking soda, baking powder and salt. Set aside.
3. In another large bowl mix oil, vanilla, cinnamon, bananas, flaxseed meal and sugar.
4. Once the wet mixture is combined, add in the bowl from step #2.
5. After the dough is mixed, stir in the chopped pecans.
6. Place spoonful sized dough balls on a nonstick cookie sheet. If you don't have a nonstick cookie sheet, you may need to lightly oil yours to keep the cookies from sticking.
7. Place cookies in oven and bake for 8-10 minutes.
8. Once they have cooled, I like to freeze some of them to pull out as-needed. That's my secret to keeping myself and my family from eating them all at once.

Cilantro-Lime Edamamus

2010-07-22T09:02:00.000-07:00

The first time I ever tried edamame was at a friend's house, when I was a teenager. My dad and one of my sisters are allergic to soy, so we never ate any soy growing up. Boy, am I glad I'm not allergic to it! (Sorry, Sis.) It's just such a great snack. Not only does it taste good, but it's really good for you. Soybeans are rich in carbs, protein, fiber and omega 3's. I still think that just boiling the soybeans in salt is the best and easiest way to eat them... but I did want to get a little creative with this healthy snack food, so I made this hummus-like dip. It turned out great and added a little variety to our snacking.

Ingredients
2 tablespoons minced red onion
1/4 cup cilantro, chopped
1/2 teaspoon kosher salt
1/2 teaspoon red curry paste
2 cloves garlic
2 tablespoons lime juice
1/4 cup olive oil
1/4 cup raw cashews
1 cup edamame, cooked as directed on package, cooled and removed from pods

Directions
I could tell you that I put each ingredient in the food processor a certain way, but I didn't. I just threw everything in and let her process until everything was well combined. You could serve this with chips, pita wedges, veggies or as a spread on a sandwich or wrap.

Balsamic Glazed Portobello Sandwich With Lemon Basil Aioli

2010-07-21T09:01:00.000-07:00

I think it is safe to say that portobello mushrooms are one of my favorite foods. Right up there with chocolate, believe it or not! Not only do they have an amazing flavor, but they are hearty. My meat-eating father-in-law's comment after eating this mushroom-filled sandwich, was that he didn't miss the meat at all. I give the credit to the mushrooms. I also have to give them credit for making my journey back to a meat-free lifestyle an absolute pleasure. I have come across people who assume that not eating meat means you are depriving yourself. I think that I deprived myself more when I did eat meat because I didn't take the time to taste the foods that the earth herself had grown for us and all of the exciting and diverse flavors that exist out there. So here is one of my favorite recipes that always reminds me of why I prefer to eat the way I do.

Lemon Basil Aioli

Ingredients

1/4 cup chopped fresh basil

3/4 cup vegan mayo (I use Follow Your Heart Vegenaise)

juice from 1/2 lemon

2 cloves garlic

Directions

Toss ingredients in a blender and blend until well combined.

Balsamic Glazed Portobellos and Veggies

Ingredients
4 portobello mushrooms, stems removed and sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
2 red onions, sliced
1 garlic clove, minced
1/4 cup balsamic vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
1. Heat olive oil in large skillet over medium heat.
2. Add garlic and onion and saute until translucent, about 7-10 minutes.
3. Add remaining ingredients and cook for another 7-10 minutes, stirring occasionally to cook evenly.

The Sandwich

Ingredients

Lemon Basil Aioli

Balsamic Glazed Portobellos and Veggies

Your favorite roll, sliced bread or bun

Directions

Spread a generous amount of the aioli on your bread and top it with as much of the portobellos and veggies as will fit. Grad a napkin and enjoy!

Dr. J's Tropical Granola

2010-07-20T08:56:00.000-07:00

My hubby loves granola. While he was in dental school, he left our apartment every day before 5:00am and didn't return until late in the evening. Because of his schedule, he found it hard to eat normal meals, and because we were living on such a tight budget, he rarely bought food at school. This is where granola saved him. He could easily take it with him and it gave him protein from the nuts and carbohydrates from the oats which helped to get him through the day. Because he ate it so much, we had to mix it up. Sometimes he even would make his own granola bars. Usually he liked some form of chocolate in his granola, but I wanted to branch out a little with this recipe. He does have a soft spot for dried pineapple, so I added that to satisfy his sweet tooth. This is easy to make and the added bonus is it makes your house smell phenomenal for hours!

Ingredients

3 cups rolled oats

1 cup raw almonds

1 cup raw cashews

1 cup shaved coconut

1 cup dried pineapple

1/4 cup maple syrup

1/4 cup coconut oil

1/4 cup dark brown sugar

1 teaspoon vanilla extract

Directions

1. In a large bowl, mix almonds, cashews, oats, coconut, and brown sugar.

2. In a separate bowl, mix maple syrup, oil and vanilla.
3. Pour wet mixture over the dry mixture and stir to coat.
4. In a preheated 250 degree F oven, bake for 1 hour, stirring every 20 minutes to make sure it cooks evenly.
5. I added the pineapple to the granola the last 20 minutes because I wanted it caramelize a bit, but you could just add it after you take the granola out of the oven if you prefer it just as it is.

Vegan Alfredo Sauce With Whole Wheat Pasta And Broccoli

2010-07-19T09:10:00.000-07:00

If you were to ask my kids what they wanted to eat, no matter the time of day, 97% of the time, they would say, "Noodles". Their love of noodles is borderline addiction. And not just any noodle and sauce will do. My sister made my 5 year old boxed mac and cheese once and my daughter told her it wasn't flavorful enough. How rude! I've spoiled them because I always make the sauces from scratch. They just taste so much better that way, and they are usually just as easy to make.

Ingredients

1/2 stick of Earth Balance Buttery Stick

3 cloves garlic, minced

1/8 teaspoon ground red pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon kosher salt

3 teaspoons nutritional yeast

1 cup cashew cream (I used this recipe)

Directions

1. Over medium heat, melt 'butter'.

2. Add garlic and cook until it starts to brown.

3. Add cashew cream and stir in remaining ingredients.

4. Cook over medium, stirring with a whisk until the sauce is combined and reaches your desired temperature.

5. I like to pour it over whole wheat pasta and add a veggie with it. Broccoli, or "little trees", as my kids call them, is what I usually use.

Teacup Chocolate Beet Cakes With 'Cream Cheese' Frosting

2010-07-16T08:22:00.000-07:00

The first time I cooked with beets, it was a disaster. At the time, my husband and I were newly married, poor college students, and I was inspired by a cooking show I watched every Saturday morning, on one of the only channels that we got via out TV antenna. It was an episode of New Scandinavian Cooking hosted by Andreas Viestad where he made an authentic borscht. It was one of those dishes that just looked like it tasted amazing. Well, I attempted to recreate it and it was not amazing. It was so bad, I have not touched a beet since... that is until last weekend at our local farmer's market, when I decided to give this root another try. I did, and this time it was amazing!

Beet Puree

Ingredients

4-5 beets, peeled and chopped into 1/2 inch cubes

water

Directions

1. Place the beets in a pan and add just enough water to cover them.

2. Bring to a boil and cook until beets are tender. They should feel similar to a boiled potato when they are done.

3. Drain beets and place in a blender.

4. Add 1/4 cup water and blend until it becomes the consistency of applesauce, adding more water as needed.

Teacup Chocolate Beet Cake

Ingredients

1 1/2 cups beet puree

1/2 cup applesauce

1 teaspoon vanilla

1 teaspoon apple cider vinegar

1 3/4 turbinado sugar

1/3 cup cocoa powder

1 1/2 cups whole wheat pastry flour

1/2 teaspoon kosher salt

2 teaspoons baking soda

1 tablespoon cornstarch

1 cup vegan semi-sweet chocolate chips

Directions

1. Combine beet puree, applesauce, vanilla, sugar and cocoa powder and mix until combined.

2. In a separate bowl, mix dry ingredients, except chocolate chips.

3. Slowly add dry mixture to the wet mixture and combine.

4. Mix in chocolate chips.

5. Fill teacups just over 3/4's full with the batter and bake in a 325 degree oven for 30-45 minutes. (Because teacup sizes vary, make sure that once you hit the 30 minute mark, you test the cakes every 3-5 minutes with a toothpick to check for doneness. When the toothpick comes out mostly clean, the cakes are done.)

Cream Cheese Frosting

Ingredients

1/2 cup Earth Balance 'butter'

1/4 cup coconut oil

3/4 cup plain Tofutti 'Cream Cheese'

2 1/2 cups powdered sugar

1 teaspoon vanilla

Directions

1. Cream together the butter, coconut oil, vanilla and 'cream cheese'.

2. Slowly add the powdered sugar and blend until smooth.

3. Frost on cooled teacup cakes and refrigerate any left over frosting.

Homemade Cashew Butter

2010-07-15T08:25:00.000-07:00

One day when I was in a hurry, I managed to purchase a $12.00 jar of peanut butter. I didn't realize it until I was checking out, and of course at that point my kids were losing it, so I just bought it anyway. It was 'natural' and 'organic', which I know, can raise the price...but the taste wasn't anything to write home about. Ever since this experience I have been meaning to try to make my own nut butter, in attempts to make it the best quality, best tasting and less expensive nut butter. Mission accomplished! My 5 year old picky eater practically licked out the remaining cashew butter in the food processor when I let her try it.

I decided to use coconut oil in this recipe... mostly because I am in love with coconut oil at the moment. Not only do I adore the taste of coconuts, but I've been researching all the amazing benefits of using coconut oil. Read more about it here.

Ingredients

2 1/2 cups raw, unsalted cashews

1 tablespoon blue agave nectar

4-6 tablespoons coconut oil

1/2 teaspoon kosher salt

Directions

Place all ingredients in a food processor. Start with 4 tablespoons of oil and add more if you want your cashew butter to be creamier (I used 6 tablespoons in mine). Blend ingredients until it reaches your desired consistency. At this point, taste it, and if you want it to be sweeter, go ahead and add more agave nectar and blend it to combine. You will need to refrigerate it because there aren't any preservatives. As it chills it will become more solid, so before you are going to use it again, scoop out the desired amount and allow it to become closer to room temperature so you can spread it more easily.

Fresh Veggies On Red Cabbage And Romaine With 'Chik'n', Crispy Bean Noodles And Spicy Mango Dressing

2010-07-14T08:33:00.000-07:00

You read it right... it's another mango inspired recipe. I tend to use an ingredient once, and then I get a ton of ideas of how I could create other recipes with it. Mango's are a perfect example of that! So bear with me, on the mango front. This salad just sounded so good to me, with all the fresh veggies and the sweet spice of the mango dressing. I promise, after this i will give mangos a break.

Spicy Mango Dressing

Ingredients

10 oz mangos, cubed

3/4 teaspoon red curry paste

1/4 cup coconut oil

1 tablespoon apple cider vinegar

2 tablespoons blue agave nectar

1/2 cup finely chopped red onion

2/3 cup unsweetened almond milk

1 teaspoon salt

1/4 teaspoon ground red pepper

juice from 1/2 lime

Directions

Put everything in a blender and blend until smooth. It is a thicker dressing, and I like it that way, but if you want it to be thinner you could add more almond milk at this point and blend it again. You want to make it just before you eat because when you refrigerate it, the coconut oil will make it thicken up.

The Salad

Ingredients

4 baby cucumbers, sliced

1/3 cup finely chopped cilantro

1 yellow bell pepper, sliced

1 cup red cabbage

1 cup bean sprouts

1 cup carrots, shredded

1 head of romaine lettuce

bean threads, fried in 2 inches of hot oil, until expanded (I found these in the Asian section of my grocery store)

4 'Chik'n' cutlets, prepared as directed on package (I used the Quorn Naked Chik'n Cutlets)

Spicy Mango Dressing

Directions

1. Layer the veggies on a bed of romaine and cabbage.

2. Place sliced 'chik'n' on veggies and top with the bean threads.

3. Serve the dressing on the side and sprinkle the cilantro on top.

Broiled Grapefruit With A Maple Sugar Glaze

2010-07-13T07:18:00.000-07:00

I am very blessed to live in a place where citrus trees thrive. I only have to walk out into my backyard to find lemons, oranges and grapefruit. Our grapefruit tree is a bit of a phenomenon... it produces so much fruit we can't eat it fast enough. We guessed that in a season, it produced well over a hundred grapefruits... and they are delicious. I love eating them just as they are. The other day, I did however want to mix it up a bit, and wanted to try them broiled. They turned out really good, and it's super easy!

Ingredients

1 grapefruit, halved

pure maple syrup
turbinado sugar

Directions
1. Set oven to broil.
2. Brush the top of each grapefruit half with the maple syrup.
3. Sprinkle with turbinado sugar.
4. Place grapefruit halves on a cookie sheet and broil for 3-5 minutes or until the sugar is dissolved.

Sweet Mango Coconut Sticky Rice

2010-07-12T09:00:00.000-07:00

My hubby loves rice. We joke that he would eat cardboard over rice and enjoy it. He makes this yummy rice dessert for us every once in a while, and the kids and I devour it. Who knew rice could be such a divine dessert!

The Syrup

Ingredients

1 1/2 cups water

1 1/2 cups sugar

Directions

1. In a small pot, combine ingredients and boil until sugar is dissolved. Set aside.

Sticky Rice

Ingredients

3 cups Botan Calrose Rice

3 cups unsweetened coconut milk

2 cups water

Syrup (water sugar mixture)

Directions

1. Combine ingredients in pot and bring to a boil.

2. Cover, reduce heat and simmer for about 20 minutes or until the liquid is just below the level of the rice.

3. Add the syrup and simmer until the liquid is below the level of the rice again. Remove from heat and allow to cool.

Coconut Sauce

Ingredients

1 cup unsweetened coconut milk

2 tablespoons sugar

1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions

1. Combine coconut milk and sugar and bring to a boil.

2. Reduce heat and add cornstarch mixture and stir until sauce thickens.

3. Remove from heat

To Serve

Pour Coconut Sauce over the Sticky Rice and top with fresh mango slices.

Vegan Ginger Cookies

2010-07-11T09:15:00.000-07:00

Unfortunately, I am not one of those women who manage to make it through a pregnancy without experiencing morning sickness. In fact, it hits me pretty hard, and trust me I tried everything and anything in attempts to lessen the nausea. Nothing was the cure-all. However, once I was past the worst of it, I did try to incorporate ginger into my diet. It just seemed to settle my tummy. Throughout my most recent pregnancy I made these ginger cookies a lot. They are soft in the middle and crunchy on the outside and the ginger flavor really stands out. So, if you are pregnant, or you just like ginger, give these cookies a try!

Ingredients

2 1/4 cups whole grain pastry flour

2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1 teaspoon vanilla

3/4 cup vegan margarine

1 cup turbinado sugar

1 tablespoon unsweetened applesauce

1 tablespoon water

1/4 cup molasses

1/2 cup turbinado sugar for the tops of cookies

Directions

1. Preheat oven to 350 degrees F.

2. Cream together margarine and sugar.

3. Add vanilla, applesauce, molasses, ginger, cloves, water and cinnamon. Mix until combined.

4. In a separate bowl mix the salt, baking soda and flour.

5. Slowly add dry ingredients to the wet ingredients.

6. Shape the dough into 1 inch balls and dip half the ball in turbinado sugar.

7. Places the dough sugar-side up on cookie sheet.

8. Bake for 11-13 minutes.

Licorice Lemonade

2010-07-10T08:30:00.000-07:00

I am always on the lookout for good black licorice. It's one of those things that I like to have in my cupboards for when I need a little something sweet. I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice. And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot!

Lemonade Starter

Ingredients

2 1/2 cups water

1 cup sugar

1/2 teaspoon fresh lemon zest

1 cup fresh lemon juice

Directions

1. Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool.

2. Once the water/sugar mixture has cooled, add remaining ingredients, and stir.

3. Store mixture, covered in the refrigerator for up to 3 days.

Licorice Lemonade

Ingredients

5 cups water

3 licorice herbal tea bags(I use the Stash Licorice Spice)

Lemonade Starter

lemon slices

ice

Directions

1. Boil 5 cups of water in a pot.

2. Remove from heat and add tea bags. Allow to steep for 3-5 minutes.

3. Discard tea bags and chill.

4. Once it has chilled, add the Lemonade Starter and desired amount of ice.

5. Garnish with lemon slices.

Thai Red Curry 'Chik'n' And Vegetables

2010-07-09T08:30:00.000-07:00

My family loves this meal. It's sweet and spicy and just plain satisfying. I love all the colors from the red onion, bell peppers and zucchini. And just wait until you start cooking and all of the aromatics get going! This dish is what my 91 year old grandmother would call, "Food for the Gods".

(This recipe easily serves 6 people, with some leftovers.)

Ingredients

1 large red onion, sliced

2 red bell peppers, sliced

2 yellow bell peppers, sliced

2 zucchini, sliced in rounds

1 cup cilantro, chopped

juice from 1/2 lime

2 1/2 cups unsweetened coconut milk

1 tablespoon brown sugar

1 tablespoon red curry paste, found in the Asian foods section of your grocery store (I like the Thai Kitchen brand)

3/4 teaspoon kosher salt

1 tablespoon olive oil

2 tablespoons cornstarch mixed to a paste with 2 tablespoons water

8 Quorn Naked Chik'n Breasts(or your brand of choice, plain meatless chicken), prepared as directed on package and sliced into strips

4 cups cooked Botan Calrose Rice

2 cloves garlic, minced

Directions

1. Heat olive oil in a large skillet over medium high heat.

2. Add garlic, onions and red curry paste. Cook until onions are translucent.

3. Add the red curry paste and cook until aromatic.

4. Add coconut milk, lime juice, brown sugar and cilantro and bring to a boil.

5. Add the peppers, zucchini and salt. Cover and reduce heat to medium. Simmer for 10 minutes.

6. Add the cornstarch/water mixture and stir until sauce thickens.

7. Add your prepared 'Chik'n' and cook uncovered for about 1-2 minutes, or until your 'chik'n' is heated through again.

8. Serve over rice.

Stuffed Mushrooms Topped With Sliced Grape Tomatoes And Mixed Baby Greens

2010-07-08T07:45:00.000-07:00

My dad is a veterinarian, and when I was growing up, every year around Christmas we attended his clinic's Christmas Party. It was at one of these potluck parties that I tried my first stuffed mushroom. I remember the smell was what convinced me. Ever since, they have remained my appetizer of choice. In my recipe, the flavors in the stuffing are so rich and creamy, I decided adding a mini salad on top would lighten them up a bit, and create the perfect balance. Not only does it taste great, but I think the colors in the baby greens and tomato make it look amazing, and not like your average stuffed mushroom.

Ingredients

24 mushrooms, stems removed and hollowed out

1/2 cup Tofutti Plain 'Cream Cheese'

1/4 cup shallots, finely diced

1/4 cup mushroom stems, finely diced

2 cloves garlic

2 Tablespoons Earth Balance 'butter'

8 grape tomatoes, sliced

1 cup mixed baby greens, finely chopped

Directions

1. In a small pan, melt Earth Balance 'butter' over medium heat.

2. Add shallots, garlic and mushroom stems and cook until onions are translucent.

3. Remove from heat.

4. In a small bowl, mix Tofutti Plain 'cream cheese' and the cooked shallots, mushrooms and garlic.

5. With a small spoon, stuff the mushrooms and place them on a baking sheet.

6. Cook in a preheated, 350 degree F oven for about 10 minutes or until the tops get slightly golden.

7. Top each mushroom with a small amount of baby greens and one slice of tomato. Serve and enjoy!

Carrot Walnut Chocolate Chip Muffins

2010-07-07T07:00:00.000-07:00

I think it's safe to say I'm on a muffin kick. These were a hit with Picky Eater #1(my 5 year old). Of course I just told her they were chocolate chip muffins. I feel so sneaky that I got her to eat her carrots without her even knowing it... and before lunch!

Ingredients

1 cup fresh carrot juice

3/4 cup almond milk

2 1/2 cups whole wheat pastry flour

1/2 cup walnut pieces

1 cup vegan chocolate chips

1/2 teaspoon cinnamon

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon ground flax seed meal

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

Directions

1. Preheat oven to 400 degrees F.

2. In a bowl, combine carrot juice, almond milk, applesauce, vanilla extract, sugar, and ground flax seed meal.

3. In a separate bowl combine whole wheat pastry flour, cinnamon, baking soda, baking powder, and salt.

4. Slowly add dry mixture to the wet mixture and stir until combined.

5. Spray a muffin tin with nonstick spray and fill each cup 3/4 full with the batter.

6. Bake for 15 minutes.

Semi-homemade BBQ 'Beef' and Creamy Coleslaw Sandwich

2010-07-06T06:49:00.000-07:00

Being a mom to a 5 year old, a 2 year old and a 2 month old, there are days I rely on the talents of others and the products they sell to make my family dinner. On these particular days I make semi-homemade meals, and boy am I glad for the help! My husband loves BBQ, so I came up with this easy, quick, semi-homemade version of a BBQ and coleslaw sandwich. The best part? The prep time is about 15 minutes!

Coleslaw

Ingredients

1 package shredded coleslaw and carrots

1 cup Follow Your Heart Vegenaise

2 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon almond milk

1/2 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon celery seed

Directions

1. Whisk all ingredients, except the coleslaw and carrots.

2. In a large bowl top the coleslaw and carrots with the dressing and toss until well coated.

3. Set aside.

BBQ 'Beefless Tips'

Ingredients

1 package of 'gardein home style beefless tips'

Bottle of your favorite BBQ sauce

2 tablespoons olive oil

Directions

1. Heat oil in skillet over medium high heat.

2. Add 'beefless tips' and cook until heated through.

3. Remove from heat and roughly chop.

4. Place 'beefless tips' back in skillet on low heat and add desired amount of BBQ sauce. Mix until well coated and cook about 2-3 minutes, or until hot again.

To Assemble

Ingredients

BBQ 'beefless tips'

Coleslaw

Hoagie rolls or buns of your choice

Directions

Top sliced hoagie roll or bun with 'beefless tips' and coleslaw. That's it! Enjoy!

Chocolate Chip Cookies

2010-07-05T13:21:00.000-07:00

I have been trying to create a vegan version of my favorite chocolate chip cookie recipe. This is the closest I've gotten to the original. The texture of these reminds me of a Chips Ahoy cookie. Because they can handle the moisture, my favorite way to eat them is to dip them in almond milk. Oh, and feel free to eat the dough!

Ingredients

1 cup Earth Balance Buttery Sticks

1/4 cup white sugar

3/4 cup brown sugar

2 teaspoons vanilla

2 eggs equivalent of Ener-G egg replacer

1 small package of instant vanilla pudding

2 1/4 cup flour

1 teaspoon baking soda

1 package of vegan chocolate chips

Nuts are optional

Directions

1. Preheat oven to 350 degrees F.

2. Cream the 'butter' and sugars. Add the vanilla and egg substitute.

3. In a separate bowl mix the dry ingredients together, and then slowly add them to the wet mixture.

4. Mix in chocolate chips and nuts(optional).

5. Drop 1 tablespoon size balls onto a cookie sheet and bake for 8-10 minutes. Keep an eye on the first batch, just to see if you need to make a time adjustment for your oven.

Pineapple, Coconut, Mango Salad With 'Yogurt' And Mint

2010-07-03T12:45:00.000-07:00

Ten years ago, the thought of mixing fresh mint with fruit would not have appealed to me. Today, this minty fruit salad is one of my favorites. It is such a refreshing treat on a summer day, and I love that it isn't a fruit salad that anyone would expect.

Ingredients

1 pineapple, cut into 1 inch cubes

3 mangos, cut into 1 inch cubes

1/2 cup Flaked coconut (I like to use the sweetened coconut. It is just the right amount of sweetness to go with the tartness of the pineapple and mango)

1 6 oz container PLAIN So Delicious Cultured Coconut Milk (If you get another type of Plain 'Yogurt', you may want to add some pure maple syrup or honey to sweeten it. The cultured coconut milk is already a little sweet)

4 mint leaves

Directions

1. In a large bowl, mix pineapple and mango.

2. Mince the mint leaves.

3. Top the fruit with coconut flakes and mint.

4. Drizzle the Cultured Coconut Milk over the top.

Vegan Crepes Filled With Strawberries and 'Cream'

2010-07-02T10:26:00.000-07:00

Crepes are a staple in our home. Be it for a meal or dessert, my husband seizes every opportunity to whip up a batch. I think that crepe making takes a great amount of patience and a steady hand. I do not posses these talents, but my husband does, so here is his recipe. It's a vegan version of one of his favorite recipes from TV Chef, Alton Brown. You can find Alton's recipe here.

Vegan Crepes

Ingredients

3/4 cup unsweetened almond milk

1 teaspoon vanilla

1/2 cup water

3 tablespoons vegan butter

3 tablespoons sugar

1 cup flour

Directions

1. Melt butter and put in a blender.

2. Add all other ingredients except the flour and pulse in blender for 10 seconds.

3. Add the flour and pulse for 10 seconds.

4. Scrape the sides of the blender with a spatula and pulse for another 20 seconds.

5. Put batter in the fridge for 30 minutes to 1 hour.

6. Heat a non-stick skillet over medium.

7. Dip a paper towel in 2 tablespoons of melted vegan butter and lightly coat the pan.

8. Pour batter in pan to make a 5-6 inch crepe. Lift the skillet and swirl to spread evenly.

9. Cook 30-40 seconds on the 1st side and then flip and cook 10-20 seconds on the 2nd side.

10. Remove the crepe and lay flat on a cutting board to cool.

Strawberries and 'Cream'

Ingredients

3 cups fresh strawberries (frozen will work as well)

1/4 cup water

2 tablespoons sugar

1/2 cup vegan sour cream (I use the Tofutti brand)

1 tablespoon honey

1 tablespoon powdered sugar

Directions

1. In a small bowl, mix vegan sour cream, honey and powdered sugar and mix until well combined. Set aside

2. Put remaining ingredients in a pot over medium high heat and bring to a boil.

3. Use a potato masher and roughly mash the strawberries.

4. Reduce to a simmer and cook for about 25 minutes.

To Serve

Fill crepes with equal amounts of strawberries and cream down the center and gently fold the sides over. Lightly dust with powdered sugar.

Creamy Basil and Balsamic Tempeh Salad Sandwich

2010-07-01T15:44:00.000-07:00

When I was in high school, over 10 years ago(YIKES!), I started eating at Native Foods... In my opinion, the best vegan restaurant around! Tanya, the chef made this amazing tempeh salad, that I would buy a la carte and eat on sandwiches during the school week, for lunch. It's one of those foods and flavors that transport you back to another time in your life. So good! Here is my Mediterranean variation on her tempeh salad.

Prepping The Tempeh

Ingredients

3 tablespoons sunflower oil
1/4 cup water

1/8 cup balsamic vinegar

1/8 cup soy sauce

1 clove garlic

2 - 8 ounce tempeh patties cut into thirds, or 3 patties each

Directions
1. Heat oil in a large skillet over medium high heat.
2. Place tempeh patties in the pan and saute until golden, or for about 1-2 minutes on each side.
3. While tempeh is browning, quickly mix the remaining ingredients in a bowl.
4. After tempeh is browned on both sides, add the mixture to your pan. It will pop and sizzle when you do this.
5. Turn your heat down to low and when all the liquid is absorbed, remove the tempeh.
6. Once it has cooled enough to handle, chop/crumble the patties and set aside.

The Tempeh Salad

Ingredients

3/4 cup Vegenaise(or your choice of vegan mayo)

1/4 cup and 1 tablespoon balsamic vinegar

1/2 cup chopped fresh basil

1/2 teaspoon sea salt

1/4 teaspoon pepper

1/2 cup finely chopped red onion

prepped tempeh from above

Directions

1. Whisk the Vegenaise and balsamic vinegar until smooth.

2. Add remaining ingredients and stir until combined.

The Sandwich

Ingredients

tempeh salad from above

whole grain bread or baguette

mixed greens

sliced tomatoes

Directions

1. Spread tempeh salad generously on one side of your desired bread.

2. Top with a handful of greens and 3 thick slices of tomato.

Almond Sugar Cookies With A Sweet Coconut Glaze

2010-06-30T17:05:00.000-07:00

I adore coconut. Put it in something sweet, savory... I just can't get enough! This is my go-to recipe when I am craving it. These cookies are fast and super easy to make. And, because it's a vegan recipe, my husband, who's bachelor's degree was in microbiology, gave the go ahead to eat the dough! Yum.

Almond Sugar Cookies

Ingredients

1/3 cup canola oil

2/3 cup sugar

1/4 cup coconut milk

1/4 almond extract

1 teaspoon vanilla extract

1 1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

Directions

1. Preheat oven to 350 degrees F.

2. Mix oil, almond milk, and both extracts in a bowl.

3. Mix all the dry ingredients in a large bowl.

4. Combine wet and dry mixtures.

5. Roll into 1 inch balls and place on a cookie sheet. You can use this dough for cookie cutters, but I prefer just making the balls.

6. Bake for 12-15 minutes or until lightly golden.

Coconut Glaze

Ingredients

1/2 cup coconut milk

1 cup powdered sugar

Directions

1. Combine ingredients and beat well.

2. Place mixture in a small Ziploc bag and cut the tip of one of the corners to use as a piping bag.

3. Pipe the glaze over the cookies.

Cranberry Orange Almond Muffins

2010-06-27T14:21:00.001-07:00

Up in the beautiful Teton Valley, located in Idaho, my Great Uncle Del lived for most of his life. He was a retired Air Force pilot, who spent the last 30 years of his life farming the beautiful landscape which he and my Grandfather had grown up on. Every summer as a child, my family would go up to the valley to spend a month at our cabin which was next door to his farm. I would walk over with my dad and play with his kittens while he and my dad spent hours visiting. Flax seed was one of the things that he swore by. I remember him passionately telling my dad how amazing this plant food was. Now that I am grown, I share his enthusiasm. Filled with Omega 3's and fiber, it has a powerful punch! So, in honor of Uncle Del, here are some of my very favorite muffins with a little flax seed hidden within.

Ingredients

2 cups flour

3/4 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup orange juice

1/2 cup almond milk

1 tablespoon ground flaxseed meal

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

1/2 cup dried cranberries

1/3 cup almonds, slivered

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.

2. In a medium bowl, combine orange juice, almond milk, flaxseed meal, applesauce, and vanilla.

3. Make a well in the bowl of dry ingredients and add liquid. Stir to combine.

4. Fold in cranberries and almonds.

5. Spoon batter into prepared muffin cups, or spoon directly into greased muffin pan. Fill each cup 3/4 full.

6. Bake for about 15 minutes or until golden. Allow muffins to cool before removing them from tin.

"Chick'n", Spinach and Radicchio Salad with Roasted Garlic Lemon Vinaigrette

2010-06-21T19:55:00.000-07:00

One of my dearest friends, Sandy inspired this now vegetarian dish when she made it for my family while our husbands were both attending professional school. Because we were both on a tight budget, we would cook for each other in place of going out to eat. We did it with two other friends who loved to cook, so three nights a week my family had gourmet meals that I didn't have to make, and the other night I would cook for their families. Quite a few of my favorite recipes came from doing our meal swap.

"Chick'n", Spinach and Radicchio Salad

Ingredients

8 ounces fresh spinach

4 gardein chick'n scallopini's

3 ripe Roma tomatoes, diced

2-3 tablespoons pine nuts, lightly toasted

4 sun-dried tomatoes, diced

2-3 tablespoons capers

1/2 cup sliced black olives

1/2 cup julienne-cut radicchio

2 cups orzo pasta, cooked and chilled

fresh cracked pepper to taste

Directions

1. Heat about 4 tablespoons of extra virgin olive oil in a saute pan on medium high. Add the gardein chick'n and cook about 2-3 minutes on each side. Slice and set aside to cool.

2. In the order listed, place all ingredients, except the parmesan and the chick'n, in a chilled mixing bowl and toss.

3. Top with chick'n and vinaigrette.

Roasted Garlic Lemon Vinaigrette

Ingredients

1/4 cup red wine vinegar

3 tablespoons honey

1/2 teaspoon salt

3 whole garlic cloves, roasted (click here for easy directions for roasting garlic)

3/4 cup extra virgin olive oil

1/2 lemon, juiced (no seeds)

Directions

1. Place vinegar, honey, salt and roasted garlic in a blender. Add olive oil and lemon juice and blend until smooth.

2. Serve over salad.