Monday, August 30, 2010
Tuesday, August 24, 2010
Friday, August 20, 2010
Tuesday, August 17, 2010
Monday, August 16, 2010
Saturday, August 14, 2010
Friday, August 13, 2010
Wednesday, August 11, 2010
2 1/4 Whole Wheat Flower
3/4 cup Agave Nectar + 1/4 cup Sugar (I use organic evaporated Cane Sugar - just a preference)
2 tsp. ground cinnamon
1 tsp. Nutmeg (and whatever other sweet spices you may like)
2 tsp. baking soda
1/2 tsp. salt
2 cups grated carrot, squeezed mostly dry (About 4 medium carrots)
1/2 cup Apple Sauce
1 Sliced Apple (A firm variety - granny smith… Partially peeled)
1/2 cup quick-cooking oats (or I Pureed Old-Fashioned rolled oats)
1/3 cup walnuts roughly chopped (Any Nut works though - I put almonds in the food processor… A loud adventure)
3 large eggs
2 tbsp vegetable oil + 1 cup Fat-Free(or low-fat) plain yogurt
1 tsp. vanilla (And, as an afterthought - I didn’t actually try… - add 2 tsp almond extract - if you’re into the flavor only of course)
And… 1 cup Fresh blueberries (because they’re in season - hooray!) mashed slightly with a fork (just to help it blend in together)
Preheat Oven to 350 degrees.
Combine: Agave nectar, sugar, apple sauce, yogurt, extract(s), and set aside. In a larger bowl combine flower, baking soda, nutmeg…, cinnamon, and salt - whisk until combined. Add the eggs, oil, blueberries, apple, carrots, nuts (anything else/that I forgot?) to the flower mixture, mixing lightly, and then the wet mixture you first mixed. **Remember, only mix so that the flower is all combined and the mixture as homogeneous as such a chunky, awkward batter can be. over mixing will leave baked goods like this flat - you want it light!
Now, pour the batter into a greased loaf pan (maybe 2 inches deep for a long, skinny pan) and any excess into muffin cups (if that’s what you’re into).
Bake for about 10 minutes and check them - the muffins will finish first, around 12 minutes, the loaf pan closer to 15 minutes - careful not to overcook. slight moisture is ok, pull it out - let it cool and it should finish.
That’s ll there is to it. Enjoi :D
Tuesday, August 10, 2010
Sweet, Beet Salad
Sunday, August 8, 2010
The sausage pre-made, the crepes simple to whip up, I’ll share the two recipes that accompanied and truly made the meal.
Blueberry-Peach Salsa (fromFat-Free Vegan Kitchen)
1 1/4 cups fresh blueberries
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 seeded and minced jalapeno pepper (or to taste)
1/4 cup diced red bell pepper
1/4 cup chopped red onion
1/2 teaspoon maple syrup
1/4 teaspoon salt
Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.) Cut peach into 1/2-inch cubes. Combine berries and peach in a medium-sized bowl with remaining ingredients. Mix well, cover, and refrigerate until ready to serve.
Yield: 3 cups
Avocado, Tomato, Onion (and Bulgur) Salad
(From the ever-wonderfulClaire’s Corner Copia)
3 Large Tomatoes (I used solely cherry tomatoes, because my garden has been churning so many out this summer - about 2-3 cups, sliced into quarters)
1 Large avocado, ripe, peeled and sliced
1/4 small red onion (2-inch diameter, I made that mistake…) sliced into thin rings
3 tablespoons Olive Oil
Juice of 1/2 lemon (soft, roll it around before you cut it to help squeeze all of the juice out)
6 fresh basil leaves, chopped
salt to taste (1/2 tsp. or so)
1/2 tsp. pepper
And… I added about 1/2 cup of bulgur wheat, cooked, to the salad - to add some whole grain. The nuttiness surpasses that of brown rice, and it just fits nicely.
Cut each tomato (if using regular beefsteak… cut in half lengthwise, and cut each half into 6 wedges). Cut the avocado in half, and slice lengthwise, about 4-6 pieces per half. Place all ingredients in a bowl and mix, careful not to mash the tomato or avocado slices.
A delicious dish, relatively easy to prepare, and simple to plate elegantly.