Friday, August 27, 2010
With that said, I stumbled on this little dish over at The Bee's Knees Kitchen. This was so simple I nearly cried. There is one tiny glitch. It wasn't a problem for me, for i am use to flax seeds. But for those of you who may not be aware of their gelatinous state when mixed with a liquid, then please prepare yourself. Didn't stop me from gobbling this pancake down. And even my daughter gave it a taste. She is not into the raw thing, but still gave it a thumbs sideways. Not bad...I think.
1 cup ground flax seeds or 3/4 cup whole (I prefer ground)
1&1/2 T agave or maple syrup
1/2 t allspice
1/2 t cloves
Grind the flax seeds using your 'S' blade on your food processor or magic bullet until a meal forms(we used our coffee grinder). Empty into a medium sized bowl. Blend the rest of the ingredients and empty into the bowl with the flax meal. Lightly fold the mixture together and let sit for 5 minutes while you prepare the fruit topping. This will allow the flax meal to become a bit thicker.
EDIT IN: It would be nice if I gave thee assembly instructions. I must be losing my mind. Divide the thick, sticky cinnamon pancake batter in half over 2 plates, or pie plates. We have a plethora of pie plates, so we used them. Using a spatula, smooth out the surface into a round circular pancake form. Top with your fruit mixture of choice. Drizzle with honey, maple syrup or agave nectar.
For your fruit topping, you do not have to be a rocket scientist. Cut up some fruit, sprinkle with some sweetener, if you so desire and have at it. Make this, you will be smiling a bit more because of it.
Wednesday, August 25, 2010
With that said, please hold on to your hats, for this dish is simple stupid. Even my bachelors can make this. And want to know that kicker? You know you want to know. There is NO BAKING involved. You got it. All you have to do is melt down some ingredients and Viola! Dang it's good to be me.
I got this recipe form Sarah Kramers La Dolce Vegan book. My kids got this for me for Christmas last year. I had cracked the book but had not really gone through it. Big mistake on my part. This is a very eclectic book of recipes she has collected from friends and readers. How cool is that? Try these and tweak them where needed, I know I do.
1&1/2 cups quick oats (we used rolled oats)
1 t ground cinnamon
2 T shredded coconut, unsweetened
1 cup sugar (I would go 3/4 next time)
1/4 cup peanut butter (or other nut butter)
1/4 cup milk (can use soy, rice or almond)
In a medium bowl, combine the oatmeal, cinnamon and coconut and set aside. In a small pot on medium heat, heat the sugar, peanut butter, and milk until soft and smooth, stirring often to avoid burning. Pour peanut sauce into oats and stir until well blended. Form mixture into balls on a plate or cookie sheet. Refrigerate for at least one hour before serving. Makes 8 large or 16 small Asteroids.
These are so yummy and with a taste that brings you back to your childhood of homemade peanut butter cookies, minus the heat of the oven. Make them, you will thank me in the morning.
Thursday, August 19, 2010
Monday, August 16, 2010
This is a bit on the time consuming part, but trust me it is well worth it and your friends will be impressed. Here is the original recipe for the meat version of Kibbeh. And if you have not visited the Middle Eastern recipe site I have on this blog, then please do so. these are the real deal and looks like it could have come from someones kitchen. I know for I have witnessed their food making first hand.
Thee only thing I changed was I used Gimme Lean Ground Beef style meat substitute. And man was it a winner. But the real critic was to be my son. He is not a vegetarian and my mother-in-law brings him a few kibbehs when she does make them for she knows how much he loves them. So when I made mine, I hoped he wold like them so I could make them at a family dinner. Well low and behold he actually loved them. So I now have another veggie dish I can serve my son. I will convert him yet.
You can add some Hummus to the table along with some Arabic Pickled Turnips. We had some carrot salad and away we went. It was a delicious meal. You could also have some yogurt, vegan or not on the side to dip your kibbeh in. I dipped mine in my hummus. Good times at the Cooking Lady's house.
Sunday, August 15, 2010
If you sat down and wrote a daily diary of your food intake and your activity level (notice I did not say exercise), how would you rate? On a scale of 1-10, where would you fall? 1 being the least healthy and labeled a couch potato, or a 10, where you are doing some form of movement on a near daily basis, and putting into your moth the best possible food imaginable. I am not a 10 yet, but I am working on it for sure.
This man, and if you have not heard of Jay Kordich, then let me introduce you to him. I found about him the first time I was a vegetarian and then I began to juice, but not nearly as much as i should. That was back in 1992-ish. Fast forward to 2010. the man is 87. Go on take a look at him. How many men or women do you know that look that good at 87. Heck, how many people do you know look that good at 50...40, or even 30?
The man cured himself of pancreatic cancer back in the late 40's. He had a promising career in Pro Football, but got way-laid by this so called disease that was most definitely going to not only end his career, but end his life. And yet, here he is a testament to how diet alone changed his life, AND saved it as well.
My juicer is ancient, and I do not juice half as much as i should, but like I have stated in so many of my posts. I am on a journey of better health. Please join me and go visit Jay on his website, where you can sign up for free emails. And when you do that, you can download a fee ebook for free. I want to look that good and feel that good at 87. We all know it is possible. You do not have to carry around a suitcase of medications to be able to live. that my friend is not living. It is your doctor telling you that if you do not take these pills you will feel bad and not get better. WRONGO!
There are so many people now bucking the tried and true system and taking their health into their own hands. And they are feeling better for it and not lugging around a gallon size freezer bag of medications and a computer sheet filled with meds that you need to hand to each and every new doctor. you go to. Doctors are there for a necessity, but most of them would be out of business if we all get well. Think about that one for a minute. You get better and where does that leave them. Not riding around in that little red corvette.
Do the research, see for yourself what is out there. And DO NOT be afraid to take your health into your own hands. You will thank yourself for it in about 30 some-odd years.
Jay Kordich And Why He Juices
Tuesday, August 10, 2010
These two women tell it like it is. And for most people that is too much. There will always be those people who say, 'Well if I don't know where it comes from then it doesn't bother me.' Really? What if folks had felt that way about Hitler, where would we be today. Being passive is not going to make the changes that need to be made in our food realm. Get yourself educated and see what is really going on in the cattle and dairy industry. You may find out that our government who is supposed to be protecting our food supply, is letting it be altered to the point of not being recognized. But that is for another post.
Now, on to this delicious recipe.
- 1T refined coconut oil, plus more for the pan (we now use this oil all the time)
- 1 carrot, cut into 1/4 inch dice (I would shred or grate next time)
- 1 celery stalk, cut into 1/4 dice
- 1 onion, cut into 1/4 dice
- 3 ounces mushrooms, your choice, cut in 1/4 inch dice (about 2 cups)
- 2 cloves garlic, minced
- 2 t sea salt
- 1 t pepper
- 2 slices vegan whole wheat bread
- 1 cup toasted almonds
- 2 (14 ounce) package Gimme Lean ground beef style
- 1/2 cup rolled oats
- 1/2 cup catsup
- 2 T chopped parsley
Preheat oven to 375 degrees. Oil a 10x4x3 inch loaf pan (or anything you have).
In an 8-10 skillet, over medium heat, melt the oil. Add the carrots and celery and cook, stirring occasionally, for 2 minutes. Add the onions and cook, stirring occasionally, for 3 minutes. Add the mushrooms, garlic, salt, and pepper and cook, stirring occasionally until the vegetables are crisp-tender and any liquid the mushrooms have released is cooked off, about 2 minutes.
Remove from heat and allow to cool slightly.
Meanwhile, in a food processor, combine the bread and walnuts, pulsing to form a coarse meal. Transfer the mixture to a large bowl and add the 'beef', oats, catsup, parsley, and the vegetable mixture. Use your hands to mix well. Transfer the loaf mixture to the prepared pan, spread it into an even layer, and bake for 45 minutes, until tip of a knife inserted into the center, comes out piping hot.
Sweet Mother of Abraham Lincoln. this is bar none, of of the best mock meat loaves I have ever eaten. Make it, eat it and then make some more.
My lovely daughter found these brownies via The Food Network. Now, there is not much I do watch on that network, but I highly suggest people do indeed watch them and for many reasons.
We actually love Paula Deen. Why you may ask, well I will tell you. My heritage, on my mother's side at least, is rooted deep in Georgia. So for me to sit and listen to her is like a slice of heaven. And trust me when I say she is thee epitome of Southern Hospitality and the real deal I might add.
And you can always pick up a cooking tip or a gadget you may like to try or a new spice or a spice you did not know how to use. the possibilities are endless.s So pick a show and go for it.
But my daughter and I will see a recipe she has made and see how far we can veganize (I made that word up, so it is a real word now) it. Then we try our version and see if it works and if we like it. We may need to tweak it or it may not be salvageable. But we don't know until we try.
With that said, try these brownies. My daughter made the first batch like the recipe stated but the second batch was so much better and so much healthier as well.
4 ounces unsweetened chocolate
1/2 cup vegan margarine
4 large eggs (we used our own substitute. Use what works for you all)
2 cups sugar
1 t vanilla extract
1 cup all-purpose flour
Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.
Melt the chocolate and margarine on low and stir every 30 seconds or so until the chocolate is completely melted. Add your egg substitute, sugar, and vanilla extract and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
When cool, cut into 1&1/2 inch squares and store in the fridge in a plastic container. Really, you have got to be kidding me. There were no left overs to save. Guess we double batch next time.
Monday, August 2, 2010
I myself try to pack as much food as I possibly can, but that is not always do-able. So when you cannot drag your food with you, this is a place that can hopefully help you out in a pinch. If I had only known about this site before I went to Tampa last week, my trip would have been so much less stressful. But now i know for my next visit and for my upcoming trip to Orlando in November.
The site I am referring to is Happy Cow. It is so nice to be able to punch in most any city and find at least a handful of places to get something. But it much more then just a directory. there is a recipe section, community section and so much you can surf for. So give them a gander and enjoy the site. I know I do.
And before you say it, yeah, I know they are not super healthy, for they are fried, but hey, I don't smoke, I don't drink so I fry foods once in a while.
1/2 cup all purpose flour
1/2 cup cornmeal
3/4 t salt
1/2 t baking powder
1/2 t Tony Chacheres or Old Bay Seasoning (I had neither so I used a Mrs. Dash blend)
1/4 t cumin
1/4 t paprika
1/2 cup soy or rice milk (we used almond)
1/4 cup water
1&1/2 -2 cups fresh corn(I had bough a bunch a while back and cut it off the cob and froze it. I am a genius)
1-2T oil for frying
Combine flour, cornmeal, salt, baking powder, Mrs Dash, cumin and paprika in a bowl. Add milk and water to dry ingredients and whisk until combined.
Fold in corn.
Heat skillet with oil to med-high heat. When oil is hot, spoon out fritters, about 1 T at a time and flatten with the back of a spoon. Cook until golden brown. (Edges will turn brown and bubbles will form on top, similar to pancakes)
Flip and cook again. Drain on paper towel and enjoy.
These are a keeper for sure. They were simple, easy and a wonderful comfort food.
I needed a pick me up, for we had not made any new recipes in quite a while, but I found this one in the first vegetarian book that was ever given to me. The New Laurel's Kitchen. That was back in 1992. Stop counting!
This is one of those comfort books that you find on your Nanny's bookshelf after she has passed away and you find out this is where she kept all her tried and true recipes. this is a book that can be handed down form generation to generation. I love this book. Now, on to the recipe.
1/2 cup raisins
1/4 cup boiling water
2&3/4 cups rolled oats (about)
1/2 cup whole wheat flour
2&1/2 t baking soda
1/2 t salt
1/4 t nutmeg
2 eggs (I used applesauce)
2T oil or butter (I used coconut oil)
1/4 cup honey(I used honey...that was meant to be funny)
1 cup milk (we used almond)
2 T poppy seeds (WE HAD NONE)
2 t grated lemon zest (we had dried so we cut it to 1 t)
Preheat oven to 375 degrees. Grease a 12-cup muffin pan. (We used our jumbo tin so we made 6 instead of 12)
Soak raisins 5 minutes in 1/4 cup boiling water. Chop coarsely in a blender or by hand. ( left them whole.
Make the oats into a coarse flour in a blender or food processor(if using a blender, do it 1/2 at a time). You will need 2 cups of coarse flour.
Put oat flour in bowl and sift in the other dry ingredients. Beat eggs, oil, and honey together, then stir in the milk, raisins and water, poppy seeds, and lemon zest.
Add dry ingredients to liquid ones, stirring just enough to mix well. Spoon into muffin pans and bake for about 15 minutes.(my oven was 18 minutes) The muffins will be a sunny yellow (mine were not) on top and a delicate brown on the bottom when done.
These were great, even without the poppy seeds. But they just went on the list for next week.