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Archive for January, 2011

Carrot Cake

This cake turned out really good. Still working on the cream cheese frosting.

Preheat oven to 375 degrees F.  Spray a 8 x 8 baking pan.

Moist ingredients:

  • 1 1/4 cup water
  • 1 cup dates
  • 1 cup raisins

Simmer above ingredients in a small saucepan until they form a paste (about 5 minutes). Add the following seasonings and mix well:

  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Remove from stove and add the following and allow to cool.

  • 1 cup finely grated carrot
  • 1/3 cup frozen orange juice concentrate
  • 1/2 cup finely chopped walnuts (optional)

Place the following dry ingredients together in a separate bowl and mix well:

  • 2 cups whole wheat flour
  • 2 tsp Baking powder (aluminum free)
  • 1 tsp baking soda
  • 1/4 tsp salt.
  • Gluten Free version: Omit wheat flour and add the following
  • 1/2 cup almond flour
  • 2/3 cup rice flour
  • 2/3 cup millet flour
  • 6TBSP Tapioca flour
  • 2 TBSP ground flax seed

When moist ingredient have cooled add the dry ingredient to them. Mix well. Place in sprayed or non-stick baking pan and bake for 45 minutes or until cooked.

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  • 1 large yellow onion diced
  • 8 oz – 10 oz mushrooms thickly sliced
  • ½ TBSPN dill weed (fresh adds stronger dill flavor)
  • 1 TBSPN paprika
  • 1 ½ TBSPN low sodium non fermented soy sauce
  • 2 cups carrot juice
  • 1 cup water
  • 1 vegie (vegan & Gluten free if desired) stock cube
  • 1 cup soy milk
  • Juice 2 lemons approx. 3 TBSPNs
  • ½ cup raw cashews

1.      Sauté onion in 2 TBSP water and stock cube until mushrooms are clear. Add more water as needed to stop onions sticking

2.      Add mushrooms and two table spoons of water. Simmer until mushrooms start to give off juice.

3.      Add dill weed, paprika and soy sauce and simmer 5 minutes.

4.      Add carrot juice and  water. Simmer for 10 minutes.

5.      Blend soy milk, lemon juice, and cashews.

6.      Add blended mixture to the soup pot and simmer for another 10 – 15 minutes.

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I have a Quesadilla cooker and wondered what I would do with it as we don’t use cheese. These turned out really well though be careful not to over fill them (yeah right like I could manage that). I used them for a packed lunch and cut the Quesadilla’s in pieces with kitchen scissors along the lines made by the cooker. You can still easily make these in a non-stick frying pan. I will be experimenting with other Quesadilla recipes in the weeks to come. Need to use the cooker or declutter my kitchen pantry.

  • Whole wheat tortillas (looks for options with little added fat or sugar
  • humus (I added roasted red peppers and garlic to my recipe)
  • Salsa (use your favorite or make fresh)
  • finely chopped sweet peppers
  • finely chopped cilantro (optional)

Place one tortilla in Quesadilla cooker or on non stick skillet over heating element. Spread 2 TBSPNs Humus over the tortilla (mainly in the center if using the Quesadilla cooker) then spread 1 -2 TBSPNs salsa on top. Add 1/4 cup of chopped sweet peppers and cilantro to taste. Top with second tortilla. If using skillet cook until golden brown on one side and then flip carefully and brown the other side.

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This is a very hearty sandwich filling for lunches with whole wheat bread and layers of salad greens.

  • 2 cups of Chick peas cooked and mashed
  • 1/2 cup Almondaise or Vegan Mayo alternative
  • 1 bell pepper finely diced (I used 1 cup finely chopped mixed sweet peppers)
  • 2 celery sticks finely chopped
  • 2 TBSPN parsley
  • 1 TBSPN mustard
  • Salt to taste

Mix all ingredients together. Best if allowed to chill for 2 hours.

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My brother-in-law came to visit and brought some fine tasting Almondaise with him that he had made. So I am posting his recipe first. Of course not to be outdone I had to come up with my own. Actually I wanted to lower the oil content. It is not as “mayo” textured as Mark’s but works well.

Mark’s Almondaise

  • 1/2 cup blanched almonds
  • 1/2 cup water
  • 4 gloves garlic
  • 3 TBSPNs fresh lemon juice
  • 1/2 tsp Vege-Sal
  • 1/2 tsp spike or other vege seasoning
  • Dash of Cayenne
  • Black pepper to taste
  • 3-4 cups olive oil

Blend all the ingredients except the olive oil together until smooth. Slowly drizzle in the oil with the blender going until you get it all nice and thick and creamy.

Suzy’s alternative

  • 1 cup blanched almonds
  • 3 oz olive oil
  • 5 oz water
  • 1/2 tsp sea salt or Vege-Sal
  • 1 tsp onion powder (optional)
  • 1 tsp garlic paowder (optional)
  • 1/4 cup of lemon juice

Blend all ingredients except lemon juice and half the water until smooth. Then add the rest. This will thicken up a little in the fridge. If you want it a little smoother or thinner add a couple ounces more oil initially.

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Vegan Eggplant Parmesan

2 medium Eggplants

Vegan Parmesan Cheese (optional to make see last post or buy at Whole Foods)

1 Large Jar Spaghetti or Pasta Sauce or 3 -4 cups home-made (will post a recipe later)

1 Mix of “Cheese” Sauce recipe below

Whole wheat bread crumbs

Ground flax seed

Unbleached white flour

Preparing the Eggplant

  • Slice the eggplant ¼” thick
  • Rinse and place in a large bowl sprinkled with salt for 30 minutes
  • Rinse well and pat dry
  • Dip in unbleached white flour and cover both sides
  • Dip in “egg” mixture and cover well. “Egg” mixture is 1 TBSPN ground flax seed and ¼ cup of water mixed well together and allow to sit for 3 -5 minutes before use. Can add seasonings to the mix like garlic, onion powder, herbs, mustard if you wish.
  • Dip in ground whole wheat bread crumbs that have Italian seasoning in them until covered on both sides.
  • Place on sprayed (light coating Olive Oil) cookie sheet. Lightly spray top of eggplant slices.
  • Place under broiler on high until golden brown. Watch as they start to brown quickly at the end. Turn over spray and repeat until the other side is golden brown.
  • Repeat until they are all done.

Cheese Sauce

Place the following in your blender and blend until smooth:

  • ½ cup of soy or almond milk (unsweetened)
  • 1/8 cup sesame seeds or tahini
  • 1/8 cup cashews

When smooth add the following:

  • ½ cup of vegetable broth
  • 1 tsp onion powder
  • ¼ cup Nutritional Yeast
  • ½ pound of firm Tofu
  • 2 tsp of corn starch

Blend until smooth.

Assembling the casserole

Preheat oven to 350 degrees F.

Use a large casserole dish lightly sprayed with Olive Oil.

  • Place a thin layer of the pasta sauce on the bottom
  • Place a layer of eggplant slices (depending on how you are serving this you can slightly over lap or keep individually clear)
  • Sprinkle Vegan Parmesan over the eggplant if using it
  • Place ½ of the remaining pasta sauce over the Parmesan
  • Place ½ of the cheese sauce evenly over the pasta sauce
  • Layer again with eggplant slices
  • Sprinkle with Parmesan
  • Use remaining pasta sauce evenly as the next layer
  • Evenly spread the rest of the cheese sauce over the top
  • Sprinkle with Parmesan
  • Bake for 20 degrees uncovered. Could be frozen prior to baking for later use.

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Here are two alternatives for Parmesan Cheese. Both are good flavors with a strong cheesy/nutritional yeast taste. It has been a long time since I have had regular Parmesan cheese so I am not sure how close they are to the original.

Method 1.

  • 1 cup toasted Sesame seeds
  • 1 cup nutritional yeast
  • 1 tsp sea salt
  • 1 tsp onion powder (optional)
  • 1 tsp garlic powder (optional)

Blend until bread crumb like in coffee grinder, food processor or blender. Store in refrigerator in airtight container.

Method 2

  • 1 cup blanched almonds
  • 1 cup nutritional yeast
  • 1 tsp sea salt

Blend in coffee grinder, food processor or blender until breadcrumb like. Store in refrigerator in airtight container.

Use to top spaghetti or for Eggplant Parmesan (recipe to follow) or any other uses you normally would have used Parmesan cheese for.

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