Wednesday, September 23, 2015
Tuesday, September 22, 2015
Lemon delight cupcakes
Natalie and Kira made these on Sunday. They are yummy.
from: http://dairyfreecooking.about.com/od/cupcakes/r/VeganLemonCupcakes.htm
1 1/2 cups all-purpose flour
1/2 t. baking soda
1 t. baking powder
1/4 t. salt
1/3 cup oil
1 cup soy or almond milk (we put a little lemon juice in here so it would make it "curdle")
3/4 cup white granulated sugar
1/4 cup and
1 T. lemon juice
1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a medium-sized mixing bowl, sift together the flour, baking soda, baking powder and salt. Set aside. In another large mixing bowl, whisk together the oil, soy milk , sugar, and lemon juice. Add the dry ingredients to the wet, mixing until just combined.
3. Fill each cupcake liner about 3/4 full and bake until a toothpick inserted into the center of the cupcakes emerges clean, about 18-20 minutes.
(They got 10 cupcakes out of the recipe. They ate quite a bit of batter.)
They made a frosting with vegan butter, powder sugar, lemon, and soy milk, I think. I wasn't really part of the process so I can't tell you about it. Natalie may blog about it, too.
They are pretty yummy. (Not healthy, but every now and then it's okay!)
Monday, September 21, 2015
One of my favorite things
We pack lunches every day -- and have since the girls were in kindergarten. Early on, we realized that we'd go through an awful lot of plastic bags, so we started looking for re-useable options.
This silicone bag (click the link to see) is one of my favorite things! It holds our sandwiches... cut in half and kind of stacked. It's awesome 'cause when the sandwich is gone it is nearly flat and doesn't take up room in the backpack/lunch bag. It's also awesome because it's silicone! No Plastic! And it goes in the dishwasher!
This silicone bag (click the link to see) is one of my favorite things! It holds our sandwiches... cut in half and kind of stacked. It's awesome 'cause when the sandwich is gone it is nearly flat and doesn't take up room in the backpack/lunch bag. It's also awesome because it's silicone! No Plastic! And it goes in the dishwasher!
Sunday, September 20, 2015
Blogging slump: Chickpea chorizo
I've been trying to find things to blog about, but I just haven't been motivated lately. I still need to blog about food in France and England, but someday. Today we'll talk about chickpea chorizon by Vegan Richa, http://www.veganricha.com/?s=chickpea+chorizo. It's not quite a chorizo, but it's good. Of course, I modified things. I give her full credit for the inspiration and I used very similar flavors to what she did in her recipe.
A while back, I made a "mexican" garbanzo bean mash; I have always wanted to create a chickpea dish with Italian Flavors. I never would have imagined that tamari and apple cider vinegar could go into an Italian chickpea "chorizo," but it works! It totally works!
What I did:
I put 2 cans of drained chickpeas in the food processor for a few pulses. I didn't mash by hand 'cause I'm lazy. Be careful not to pulse too long. Probably 10-20 pulses... I didn't count. You want them broken, but not in small pieces.
Spices:
~2 teaspoons dried oregano
~2 teaspoons onion powder
2-3 teaspoons chopped garlic
1 teaspoon cumin
~2 teaspoons smoked paprika*
~1 teaspoon salt (my canned garbanzo beans are unsalted)
Directions:
I put ~2 teaspoons olive oil in my big frying pan, turned it to medium heat, added the mashed chickpeas, stirred, added the seasoning, cooked for a couple minutes (while stirring, it will stick), and then I added ~2 teaspoons apple and about 2 teaspoons tamari sauce. Stir and cook for another minute or two. Add in about 1 cup (I didn't measure) of pasta sauce. (I always have some homemade pasta sauce around.) Stir and heat for another minute or two.
YUM.
The meal report:
Three of us loved it. Two of us ate it with spaghetti and a little more pasta sauce. One of us had broccoli with the Italian chickpea mash. One of the 3 of us also tried it on bread like a spread and really liked it. At least one of the other two of us wanted to do this, but was full.
I think the other two would like it, but they weren't feeling brave.
*I love smoked paprika! Such a wonderful flavor!
(End blogging slump? We'll see.)
A while back, I made a "mexican" garbanzo bean mash; I have always wanted to create a chickpea dish with Italian Flavors. I never would have imagined that tamari and apple cider vinegar could go into an Italian chickpea "chorizo," but it works! It totally works!
What I did:
I put 2 cans of drained chickpeas in the food processor for a few pulses. I didn't mash by hand 'cause I'm lazy. Be careful not to pulse too long. Probably 10-20 pulses... I didn't count. You want them broken, but not in small pieces.
Spices:
~2 teaspoons dried oregano
~2 teaspoons onion powder
2-3 teaspoons chopped garlic
1 teaspoon cumin
~2 teaspoons smoked paprika*
~1 teaspoon salt (my canned garbanzo beans are unsalted)
Directions:
I put ~2 teaspoons olive oil in my big frying pan, turned it to medium heat, added the mashed chickpeas, stirred, added the seasoning, cooked for a couple minutes (while stirring, it will stick), and then I added ~2 teaspoons apple and about 2 teaspoons tamari sauce. Stir and cook for another minute or two. Add in about 1 cup (I didn't measure) of pasta sauce. (I always have some homemade pasta sauce around.) Stir and heat for another minute or two.
YUM.
I forgot to take a picture during dinner.
The meal report:
Three of us loved it. Two of us ate it with spaghetti and a little more pasta sauce. One of us had broccoli with the Italian chickpea mash. One of the 3 of us also tried it on bread like a spread and really liked it. At least one of the other two of us wanted to do this, but was full.
I think the other two would like it, but they weren't feeling brave.
*I love smoked paprika! Such a wonderful flavor!
(End blogging slump? We'll see.)
Thursday, August 20, 2015
Proteinaholic
One of the plant-based doctors I follow in FB is coming out with a new book in October.
See more here: http://proteinaholic.com
Read an excerpt here: http://hwcdn.libsyn.com/p/1/a/1/1a1f0e0b1a8cce83/Proteinaholic_Excerpt.pdf?c_id=9766045&expiration=1443031678&hwt=018a5ac1c6a73f839e8c04e3317b0393
Back in 2012, I did an analysis of a typical day of food and found that in my VEGAN diet, I get all the protein I need in 1/2 of my calories. NO protein deficiency here!
I'm not an elite athlete, but I am active, but I am not worried. We have lots of examples of vegan athletes... !
I think, also, as one gets older, plant-based makes more sense (and I'll follow up on this in the future). If you can't eat 100% plant-based, try increasing your percentage. It does help!
See more here: http://proteinaholic.com
Read an excerpt here: http://hwcdn.libsyn.com/p/1/a/1/1a1f0e0b1a8cce83/Proteinaholic_Excerpt.pdf?c_id=9766045&expiration=1443031678&hwt=018a5ac1c6a73f839e8c04e3317b0393
Back in 2012, I did an analysis of a typical day of food and found that in my VEGAN diet, I get all the protein I need in 1/2 of my calories. NO protein deficiency here!
I'm not an elite athlete, but I am active, but I am not worried. We have lots of examples of vegan athletes... !
I think, also, as one gets older, plant-based makes more sense (and I'll follow up on this in the future). If you can't eat 100% plant-based, try increasing your percentage. It does help!
Wednesday, August 19, 2015
Tuesday, August 11, 2015
New! Modified! Dark chocolate molasses cookies (still gluten free)
You may remember these wonderful cookies. Thank you Vegan 8! I decided to lighten them up a little (and I love them even more...).
PLUS, I made them into cookie bars--that means I am more likely to make them 'cause they are EASIER. We all need EASY, right?
What did I do?
1 cup almond flour
1 cup oat flour
1/2 cup tapioca starch/flour
1/2 cup unsweetened cocoa powder (use a little extra like 1-2 tablespoons if you like it darker)
1.5 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoon ground flaxseed
2/3s cup pure maple syrup (use up to 3/4s of a cup if you like it a little sweeter)
2 tablespoons almond butter (sunbutter for nut-free)
2 tablespoons blackstrap molasses
2 teaspoons vanilla extract
1/2 cup dairy-free dark chocolate chips
(I basically doubled the recipe, but instead of doubling the almond flour, I added the normal amount and then added a cup of oat flour. I didn't double the chocolate chips--they are good, but there is such a thing as too much of a good thing, and I was trying to lighten these a little.)
(Also, I made my own almond flour and it was pretty coursely ground so there were a few (small) almond pieces left.)
PLUS, I made them into cookie bars--that means I am more likely to make them 'cause they are EASIER. We all need EASY, right?
What did I do?
1 cup almond flour
1 cup oat flour
1/2 cup tapioca starch/flour
1/2 cup unsweetened cocoa powder (use a little extra like 1-2 tablespoons if you like it darker)
1.5 teaspoons baking powder
1/2 teaspoon fine sea salt
2 tablespoon ground flaxseed
2/3s cup pure maple syrup (use up to 3/4s of a cup if you like it a little sweeter)
2 tablespoons almond butter (sunbutter for nut-free)
2 tablespoons blackstrap molasses
2 teaspoons vanilla extract
1/2 cup dairy-free dark chocolate chips
(I basically doubled the recipe, but instead of doubling the almond flour, I added the normal amount and then added a cup of oat flour. I didn't double the chocolate chips--they are good, but there is such a thing as too much of a good thing, and I was trying to lighten these a little.)
(Also, I made my own almond flour and it was pretty coursely ground so there were a few (small) almond pieces left.)
1.Pre-heat an oven to 350 degrees and line a sheet pan with parchment paper or a silicone pan liner (I love the reusable nature of silicone!).
2. In a small bowl, add the syrup and whisk in the flax seed and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, cocoa, and salt together. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the flax seed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and thick. If it is on the runny side, add a touch more flour (your choice--mine was super thick so I didn't need to worry about this at all).
5. You can either make into cookies (see the original recipe) or roll it out into a nice rectangular shape on your cookie sheet. Roll it to about 1/4 inch thin. Bake for 9-11 minutes, let cool, and then cut into bite size pieces. (Or whatever size you prefer.)
6. Enjoy!
2. In a small bowl, add the syrup and whisk in the flax seed and set aside for 5 minutes to thicken.
3. Meanwhile, in a large bowl, mix together the almond flour, oat flour, tapioca flour, baking powder, cocoa, and salt together. Stir in the chocolate chips.
4. Next, stir in the molasses, almond butter and vanilla into the flax seed mixture and mix well. Pour over the flour mixture and stir for a couple of minutes until it all comes together and thickens up. It should be sticky and thick. If it is on the runny side, add a touch more flour (your choice--mine was super thick so I didn't need to worry about this at all).
5. You can either make into cookies (see the original recipe) or roll it out into a nice rectangular shape on your cookie sheet. Roll it to about 1/4 inch thin. Bake for 9-11 minutes, let cool, and then cut into bite size pieces. (Or whatever size you prefer.)
6. Enjoy!
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