Monday, August 25, 2014

Rawsome goodness!

Look what Rawsome I made today! It's a Oversized Oreo Tart with Vanilla Coconut Cream & Chocolate Ganache from the Rawsome Vegan Baking Cookbook by Emily Von Euw.

Monday, August 18, 2014

Creamy Tomato Soup

One of my friends that I have worked with gave me a tomato soup recipe many years ago.  It had butter, milk and chicken broth which I no longer use. So I changed a few things and veganized the recipe!!  So if you have extra tomatoes, this is a great tomato soup recipe!!

Creamy Tomato Soup

6 red tomatoes....a little bigger than baseball size
1 tsp. vegan Better Thank Bouillon chicken
1/4 tsp. baking soda
1/2 c. soy creamer 1/4 c. reserved
2 1/2 c. soy milk
1 tsp. onion powder
1 tsp. garlic powder
2 TBSP. flour or cornstarch
1 tsp. fresh dill (optional)

-Skin and chop tomatoes, savings 1 c. of the tomato juice. I usually do this in a strainer inside a larger bowl.  See note below about skinning tomatoes.
-In a large saucepan, stir chopped tomatoes and the 1 c. of tomato juice. Add the bouillon and simmer for 5 minutes.
-Turn off the heat and run the tomatoes in a blender until smooth or you can pulse the blender and leave it a little chunky if desired. Be careful not to let the lid explode due to the steam. Return back to pot and add the baking soda. Stir until dissolved.
-Turn the heat on low and stir in the 1/4 c. creamer, soy milk, garlic powder and onion powder.
-In a small bowl, combine the remaining 1/4 c. creamer and the flour or cornstarch.
-Slowly stir adding the flour mixture into the soup. Stir until thicken. Turn off heat.
-Add the chopped dill.

Serve it up with your favorite crusty bread or crackers and enjoy!


NOTE:  To remove the skin off of tomatoes, boil a large pot of water. Put the tomatoes in the boiling pot of water. After a few minutes, the tomato skin starts to split. Take out tomatoes and slightly cool. Peel the skins off and discard.








Wednesday, August 6, 2014

Pizza Stew

Pizza Stew

1/4 c. veggie broth
1 medium onion, chopped
2 garlic cloves, minced
1/2 c. red bell pepper, chopped
1/2 c.  green bell pepper, chopped
3 large tomatoes, peeled and chopped with juices
1 tsp. vegan Better Than Bouillon No Beef Base
2 1/2 tsp. Italian seasoning
2 TBSP. sliced green olives
1/2 c. sliced mushrooms
1 handful baby spinach

-In large pot, add the veggie broth, onions and garlic. Simmer until onions start to become translucent.
-Add both peppers, tomatoes, and the Better Thank Bouillon No Beef Base. Stir together.
-Simmer for 5 minutes, stirring occasionally.
-Add the Italian seasoning, olives, and mushrooms. Cook another 2 minutes.
-Turn off heat and stir in the baby spinach.

You may also add other veggies or add a meat substitute like tempeh or TVP!








Wednesday, July 30, 2014

Throwing it together....

It's amazing what you can just throw together! Brown rice, steamed broccoli, shredded carrots, quartered cherry tomatoes, red bell peppers, banana peppers, and fresh corn from the cob! Seasoned with a little garlic powder, cumin and extra fine sea salt. Squirt it with a little lime juice and eat it on a tortilla or in a bowl!

Thursday, July 24, 2014

5 Pepper Pico De Gallo

What a great time of year to use the delicious produce from your garden!

5 Pepper Pico De Gallo

2 c. fresh diced tomatoes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 banana pepper, seeded and diced
1 anaheim pepper, seeded and diced
1 jalapeno, seeds removed and minced (leave seeds for a extra kick)
1 garlic clove, minced
3 TBSP. lime juice
1 TBSP. finely diced white onion
1 tsp. finely chopped cilantro or more according to taste
few dashes of extra fine sea salt

-In a large bowl, mix all ingredients well. Store in a covered container in the refrigerator OR
gobble up with your favorite tortilla chips, or top a vegan dog! Enjoy!



Wednesday, July 16, 2014

Peaches & Cream Oatmeal

I like eating oatmeal in the mornings. It's filling and you can always mix it up a little. At the grocery store, I picked up a few peaches and OMG...they are the best. Especially these non-clings. HMMMM  So I threw this recipe together and it's very delicious!

Peaches & Cream Oatmeal

1 c. soy creamer (I use Trader Joe's)
1/2 c. old fashioned oatmeal
1 fantastic tasting peach, pitted and chopped
1 TBSP. turbinado sugar or brown sugar
1 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt (optional)
few dashes of cinnamon

-In a microwave proof bowl, combine all ingredients. Microwave for 5 minutes.
-Take out and stir. Let set for a few minutes to cool before eating.  If you want it thinner, add more creamer.

Enjoy!


Sunday, July 13, 2014

Pancake Roll with Pineapple Banana Filling

I wanted to do something a little different with pancakes and fruit. So I whipped this up this morning!


Pancake Roll with Pineapple Banana Filling

Use your favorite pancake batter recipe and add more liquid to make the batter thinner. Prepare your pan or skillet and make 8" round pancakes. You can make the pancakes larger if you have a big appetite!  Watch carefully so the cakes don't burn. You should end up with big thin cakes.

Filling mixture
1 c. orange/pineapple juice
1 TBSP. cornstarch
1 TBSP. turbinado sugar
1/2 c. pineapple tidbits, fresh or canned
1 banana sliced into 1/4" slices
strawberries and coconut optional

-In a small saucepan, whisk together the juice, cornstarch and sugar.
-Bring to a boil. Reduce heat and simmer for 2 minutes or until it starts to thicken.
-Turn off heat. Gently stir in the pineapple and banana slices. Let sit a few more minutes.

Take a prepared pancake and put about 1/4 c. sauce mixture in the middle. This will be a little messy. Gently roll up the pancake and place seam side down on a plate. Top with more of the filling mixture.

You can also top it off with homemade coconut whip cream and pecans!



Tuesday, June 24, 2014

Banana Nut Doughnuts

I had a couple of banana's ready to be used and I had a hankering for doughnuts!

Banana Nut Doughnuts
makes 8 donuts

Dry ingredients:
1 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. extra fine sea salt
2 good dashes of cinnamon (optional)

Wet ingredients:
1 1/2 ripe bananas, mashed
1/4 c. agave syrup/or maple syrup
1/2 c. applesauce
1 1/2 tsp. pure vanilla extract

handful of chopped walnuts

Preheat oven to 350 degrees. Lightly spray a doughnut pan with non-stick cooking spray.

-In a large mixing bowl, whisk together the dry ingredients.
-In a medium mixing bowl, whisk together the wet ingredients.
-Add the wet ingredients into the dry ingredients. Stir until combined.
-Distribute the batter into the doughnut pan 3/4 full. Top each one with walnuts.
-Bake for 15 - 20 minutes or until toothpick comes out clean.
-Take out of oven and let cool slightly.  Turn donuts onto a cooling rack.

Enjoy!
 

Monday, June 23, 2014

Trader Joe's Raw Fruit Bars

Have you tried these yet?? I picked them up from Trader Joe's! Totally vegan and raw! Should I add gluten free also!?!


Sunday, June 1, 2014

Mango Quinoa Lassi

las·si
ˈlasē/
noun
  1. a sweet or savory Indian drink made from a yogurt or buttermilk base with water.

I switched it up to make this cool summertime lassi.


Mango Quinoa Lassi

1 6 oz. container of vanilla soy yogurt
1 fresh ripe mango, seeded, skinned and chopped
1/4 c. of coconut milk (not the can type) or coconut water
1/8 tsp. cardamon
1/4 c. cooked quinoa, cooled

-In a blender, add the yogurt down to the cardamon. Blend well. May add more coconut milk or water if you want it thinner.
-Add the quinoa and pulse a few times.


Pour into a chilled glass and enjoy!