What You Need:
2 tablespoons flaxseeds
2 tablespoons filtered water
2 tablespoons raw hemp seeds
2 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1⁄2 teaspoon ground cinnamon
1⁄4 cup dried cherries
1⁄4 cup raw walnuts
2 dried figs
What You Do:
1. In a food processor, process flaxseeds for 30 seconds or until finely ground. Transfer to a small bowl. Add the water and set aside for 10 minutes. Place the hemp seeds, pumpkin seeds, sunflower seeds, and cinnamon in the food processor and process for 30 seconds or until finely ground. Transfer 3 tablespoons of this mixture to a small plate and set aside.
2. In the food processor, add the flaxseed mixture and the cherries, nuts, and figs and process for 1 to 2 minutes or until the mixture comes together to form a ball. Dampen your hands with water and form the mixture into 3-inch bars. Roll the bars in the reserved seed mixture until the bars are evenly coated on all sides. Serve immediately.
Tuesday, June 03, 2008
Power Bar Recipe
Big Sur Power Bar Recipe
If you can't find the crisp brown rice cereal, no worries - just use regular rice cereal for ex: Rice Crispies - just stay clear of "puffed" rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
If you can't find the crisp brown rice cereal, no worries - just use regular rice cereal for ex: Rice Crispies - just stay clear of "puffed" rice cereal, it will throw the recipe off. Feel free to substitute other types of nuts, seeds, or whatever little goodies you can dream up.
1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
2 tablespoons ground espresso beans
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Monday, May 12, 2008
White Bean Stew
1-1/2 cups cannellini/lima/great northern beans
2 bay leaves – cook with beans
1 teaspoon rosemary
4 mushrooms, roughly chopped
¼ fennel bulb, chopped
½ onion, chopped
1 clove garlic, minced
½ teaspoon salt
1 bouillon cube (if you have it; add extra herbs like thyme, rosemary, or sage if you don’t have stock or bouillon)
1 to 1-1/2 cups water
Olive oil
Soak beans, then cook for 80 minutes, with enough water to cover, more added as necessary; intent is to have minimal broth left over
When beans are almost done cooking, sauté onion in 1 tablespoon oil for five minutes; add fennel and sauté for another three minutes; add garlic, sauté for 30 seconds. Add mushrooms and salt, turn heat to medium, and cover; let cook for about 10 minutes, checking mushrooms to make sure they don’t burn/stick too much. Then add the rosemary, other bay leaf, bouillon cube and water. Start with one cup of water; you may need to add more once you add the beans if they are not covered by a little bit of water. Let simmer on medium heat, uncovered, for another ten minutes. Wash some dishes while you wait.
Once the beans are done, around the time the mushroom sauce has cooked down a little, add them to the mushrooms. If the beans are not covered by a little water, add water until covered. Let simmer for 20 minutes, until some water has evaporated. Season with salt and pepper until it tastes good to you.
Eat with fresh bread.
2 bay leaves – cook with beans
1 teaspoon rosemary
4 mushrooms, roughly chopped
¼ fennel bulb, chopped
½ onion, chopped
1 clove garlic, minced
½ teaspoon salt
1 bouillon cube (if you have it; add extra herbs like thyme, rosemary, or sage if you don’t have stock or bouillon)
1 to 1-1/2 cups water
Olive oil
Soak beans, then cook for 80 minutes, with enough water to cover, more added as necessary; intent is to have minimal broth left over
When beans are almost done cooking, sauté onion in 1 tablespoon oil for five minutes; add fennel and sauté for another three minutes; add garlic, sauté for 30 seconds. Add mushrooms and salt, turn heat to medium, and cover; let cook for about 10 minutes, checking mushrooms to make sure they don’t burn/stick too much. Then add the rosemary, other bay leaf, bouillon cube and water. Start with one cup of water; you may need to add more once you add the beans if they are not covered by a little bit of water. Let simmer on medium heat, uncovered, for another ten minutes. Wash some dishes while you wait.
Once the beans are done, around the time the mushroom sauce has cooked down a little, add them to the mushrooms. If the beans are not covered by a little water, add water until covered. Let simmer for 20 minutes, until some water has evaporated. Season with salt and pepper until it tastes good to you.
Eat with fresh bread.
Monday, November 19, 2007
Indian Vegan Omelette
Indian Vegan Omelette
1 1/2 cups chickpea flour (I used Meera gram flour)
1 cup finely chopped onion
1/2 cup finely chopped dill
1 tsp crushed red pepper
1/4 tsp cumin seeds
1/8 tsp turmeric (optional)
1/2 cup grated carrot
1/4 cup finely chopped tomato
salt to taste
vegetable oil
Take the chickpea flour in a large bowl, add onion,
dill, tomato, carrot and the spices. Add water and
make a thick batter.
Heat 1 tsp oil in a non-stick skillet on medium-high
until hot. Pour a ladleful of batter into the skillet
and spread it around. Spread 1 tsp of oil on the top
of the omlette, and cook for 3-4 minutes, and when the
edges are dried out, flip over, and cook the other
side for 3-4 minutes.
This tastes great when eaten warm.
I saw a delicious Zucchini and chickpea pancakes recipe in this blog
1 1/2 cups chickpea flour (I used Meera gram flour)
1 cup finely chopped onion
1/2 cup finely chopped dill
1 tsp crushed red pepper
1/4 tsp cumin seeds
1/8 tsp turmeric (optional)
1/2 cup grated carrot
1/4 cup finely chopped tomato
salt to taste
vegetable oil
Take the chickpea flour in a large bowl, add onion,
dill, tomato, carrot and the spices. Add water and
make a thick batter.
Heat 1 tsp oil in a non-stick skillet on medium-high
until hot. Pour a ladleful of batter into the skillet
and spread it around. Spread 1 tsp of oil on the top
of the omlette, and cook for 3-4 minutes, and when the
edges are dried out, flip over, and cook the other
side for 3-4 minutes.
This tastes great when eaten warm.
I saw a delicious Zucchini and chickpea pancakes recipe in this blog
Saturday, November 17, 2007
Italian White Bean, Nut, and Herb Dip
1 TBLS pine nuts
1 clove garlic, chopped
2 TBLS chopped fresh basil
2 TBLS chopped fresh Italian parsley
2 TBLS chopped fresh tarragon
2 TBLS chopped walnuts
½ TSP cayenne pepper
Juice o f1/2 lemon
3 TBLS olive oil
½ TSP salt
½ (15-oz.) can cannelini beans
Basil leaves for garnish
Italian parsley for garnish
Preheat oven to 400 degree. Place pine nuts in a pie tin and toast for 8 minutes or until golden brown.
Puree all the ingredients except the cannelini beans in a food processor or blender. Add the beans and blend until smooth.
Place in a serving bowl. Garnish with basil and parsley. Keeps well in frig and best if allowed to sit for a bit before eating.
Tuesday, November 06, 2007
Green Bean Casserole (V)
Vegan Green Bean Casserole
http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Sauce
10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
If you're looking for more holiday recipes, don't forget to check the end of this post!
http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces
Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.
Sauce
10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Topping
1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions
Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.
To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.
If you're looking for more holiday recipes, don't forget to check the end of this post!
Tuesday, January 30, 2007
Tuscan White Bean Recipe
TUSCAN BEANS
We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren’t dressed, they are used in the next day’s soup or are reheated with more garlic and sage.
Active time: 15 min Start to finish: 3 3/4 hr
click photo to enlarge
2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan
If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.
Cooks' notes:
• Willinger thinks dried beans are best when used within 1 year of harvest; it’s important to purchase them from a store that has high product turnover.
• Beans may be cooked 1 day ahead, cooled completely, uncovered, then chilled, covered.
We tested this recipe in a traditional Italian terra-cotta bean pot (called a fagioliera) and in a heavy saucepan. We preferred the bean pot because it cooked the beans more gently, allowing them to retain their shape and texture (they seemed more flavorful as well). The slow, gentle cooking also makes it unnecessary to presoak the beans. In Italy, each serving of beans is dressed with oil at the table, and since leftover beans aren’t dressed, they are used in the next day’s soup or are reheated with more garlic and sage.
Active time: 15 min Start to finish: 3 3/4 hr
click photo to enlarge
2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan
If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.
Cooks' notes:
• Willinger thinks dried beans are best when used within 1 year of harvest; it’s important to purchase them from a store that has high product turnover.
• Beans may be cooked 1 day ahead, cooled completely, uncovered, then chilled, covered.
Tuesday, January 23, 2007
Our special hot sauce w/ginger
1 tomato
1 clove garlic
piece of ginger about size of thumb, peeled and coarsely chopped
1/4 mango, peeled
1 tsp cilantro
1 habanero or scotch bonnet pepper
pinch salt
1/2 tsp sugar
juice of one lime
Put all ingredients in food processor. Process until smooth. Transfer to saucepan and heat on medium-low until air bubbles disappear and the sauce is almost hot. Do not simmer!
Add coarsely chopped cilantro to mix and serve.
1 clove garlic
piece of ginger about size of thumb, peeled and coarsely chopped
1/4 mango, peeled
1 tsp cilantro
1 habanero or scotch bonnet pepper
pinch salt
1/2 tsp sugar
juice of one lime
Put all ingredients in food processor. Process until smooth. Transfer to saucepan and heat on medium-low until air bubbles disappear and the sauce is almost hot. Do not simmer!
Add coarsely chopped cilantro to mix and serve.
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