The Veggie-Full Kitchen

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...

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 ...

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!   

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' th...

(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 i...

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'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.  ...

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. Ing...

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 'But...

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 r...

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 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 th...

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. ...

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 suga...

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 ...

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.

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 o...

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 coco...