Bottling Bob's Redmill

It's that time of year again to organize my kitchen cabinets and make a food inventory list for some interesting new recipes. I know this new recipe book is taken me forever but this is my first book and I want it to be special, therefore it takes time (smile)

I just purchased some new mason jars for storing my beans and grains. After looking at my storage bench, I notice that I had a few opened bags of flour and seeds that was starting to look unorganized. I emptied the opened bags of flour and placed them into mason jars. I also cut out the expiration date that was on the package of the labels and placed them on the bottom of the mason jars so I'll know when the product expires as pictured below. 

Think Bob's Redmill will start bottling?

Theveganlicious Recipe Book

My recipe book is for everyone who's looking for Plant based recipes. It will include 25 pages of photo's of the recipes I've prepared, with easy to read large text instructions. This is a cover sample of Theveganlicious Series 1

Hotdawg Bun

1 cup soy milk
1/2 spring water
1/4 cup earth balance butter
4 1/2 cups organic all purpose flour
5/16 oz (8.75g) active dry yeast
2 tbsp organic cane sugar
1 1/2 tsp salt
1 egg replacement (I used bob red)

In a pot on low heat, heat soy milk, water, earth balance butter to 120 degrees. In a large bowl, add 1 3/4 cup of flour, yeast, salt and sugar, mix well. Make a well and add the wet ingredients. Stir mixture and add 1/2 cup of flour at a time. Turn dough on a lightly floured board or counter and kneed dough until smooth and elastic. Divide dough in half then into a total of 8 pieces. shape into oblong shape. Spray a cookie sheet with olive oil and place the dough on it space 1/2" a part. Cover them with a kitchen towel and let them rise for 25 minutes. Bake at 400 for 10 minutes until light golden brown

Carrot Dawg

4 med size organic carrots
1/4 cup red wine vinegar
1/2 cup spring water
2 1/2 tsp liquid aminos
6 drops liquid smoke (Colgin is vegan)
1 medium glove garlic, crushed
1 tsp miso
1/4 tsp celery seeds
2 tsp rice vinegar
1 tsp peanut butter
I used my homemade hotdawg buns

Peel, rinse, cut off ends of carrots. Place the carrots in a deep pot of water. Boil them for 6 minutes, just enough to pierce a knife through them. (aldente) not well done because they will get a little softer when you fry them. Drain the water and place the carrots in a shallow square glass dish. Add the wine vinegar, water, liquid aminos, garlic, miso, celery seeds, and peanut butter to another bowl. Mix well and pour mixture over the carrots to marinate overnight. Drain the liquid and add a tbsp of earth balance to a frying pan. Brown on both sides. I used my cast iron grill

Enjoy!

Baked Tatar tots

3 med potatoes
2 tbsp shredded onion
1/2 tsp sea salt
1 tbsp nutritional yeast

Rinse and boil potatoes for 30 minutes, until you can pierce them with a  knife thoroughly.
Drain potatoes. When the potatoes are cool enough, peel skin off of them and place the potatoes in the refrigerator for 3 hrs. Shred potatoes and onion. Place them in a bowl and add salt, and nutritional yeast. Take a tablespoon of shredded potatoes and form them into cylindrical shape or rounds. Place them on a cookie sheet with parchment paper and spray the tartars with coconut oil. Bake for 30 minute, turning them on the other side 15 minutes intervals. Serve with your favorite sauce

Taboule

Ingredients
2 cups of bulgur
1 large red onion
1 small chopped tomato
1/2 chopped fresh parsley
2 tbsp chopped fresh mint
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
salt&pepper to taste

Instructions
Soak bulgur for 30 minutes. After the bulgur has increased in size, drain and squeeze as much of the water as possible. Spread the bulgur onto a dry cloth and let sit until the bulgur is dry.

When the bulgur has dried add it to a bowl and add the chopped onions, chopped tomatoes, chopped parsley, chopped mint, olive oil, lemon juice, salt and pepper to your taste buds. Mix all ingredients and chill in the refrigerator until ready to serve.

I love to top this taboule on most of my dishes on a side dish

Submarine Bread

3 cup all purpose unbleached white flour
1 1/2 cup water (115 degrees F)
1 packet of Fast Rise Yeast
1 tsp sea salt
1 tbsp pure cane sugar
4 tbsp olive oil

Using a stand mixer, add the flour, yeast, salt, sugar. mix ingredients using the dough on very low speed. Add the yeast, oil and mix again. Add the warm water, increase the speed to medium on your stand mixer and let it mix for 3 minutes or until the dough separate from the bowl onto the hook completely. Remove the dough and shape into a ball and placed it into a large glass bowl. make sure you added oil to the bowl first so the dough don't stick during the risen period. Cover the bowl  with saran wrap. Let the dough double in size for about an hour. Divide the dough into 4 and roll them into 10" logs. Let the dough Place them onto a cookie sheet to let the dough double in size for about 35 minutes.

Bake at 350 degrees for 25 minutes

Wednesday Night Dinner - Garlic Mashed Potatoes, Curry Chickpeas, Island Greens

Garlic Mashed Potato Recipe
5 russet potatoes
enough water to cover potatoes
2 tbsp earth balance butter
1/4 tsp hungarian paprika
1 cup of the boiled potato water
1 tsp garlic powder
salt and pepper to taste

Peel, rinse potatoes. Add water to a large pot. When the water comes to a boil, add whole potatoes and cook until you can pierce a folk into them easily. Remove potatoes and pour about 1 cup of the liquid into a glass measuring cup, set aside. Drain the rest of the potatoes. Add the potatoes back to the pot and add the butter, garlic powder, paprika, salt and  pepper. Mashed potatoes mixture with a potato masher. Add more liquid if needed for a smoother potato. Once the potatoes are mashed , stir the potatoes until smooth.




Curry Chickpea In Coconut Cream Recipe

Island Greens  Recipe

Curry Chickpea in Coconut Cream

Ingredients
2 cups dry chickpeas
2 tbsp olive oil
2 cups chopped onions
1 red, green pepper, Chopped
3 large cloves garlic, minced
(1) 14. oz can full fat coconut cream
(1) 14. oz can, no salt crushed tomatoes
2 tbsp chopped cilantro
1 tbsp curry powder
salt to taste

Instructions
Pick through and rinse chickpeas. Soak overnight. In a large pot add the chickpeas and enough water to cover bean. On a high flame, let the water come to a boil. Turn down the flame and cover the beans. Let beans boil on a very low flame for about 45 minutes, until beans are tender.
Heat oil in a large skillet over a medium high heat. Add onions, peppers, and  and cook until they start to brown. Add garlic and fry for 1 minute more. Add crushed tomatoes, curry powder, can of Coconut cream. Stirring, cook until curry powder is dissolved.
Add chickpeas,  Bring to a boil and simmer 30 minutes. Stir in cilantro

Tuesday Night Dinner - American Chop Suey

2 cups of my lentil recipe
1 cup Trader Joe's Ketchup (a must to the best tomato taste)
Veggie Mozzarella
1/2 lb Elbow Noodles

Boil the elbow noodles, drain and rinse. Place the pasta in a large glass mixing bowl, add the lentils, ketchup. Top with your favorite vegan cheese

Monday Night Dinner - Curry Chickpeas

2 tbsp olive oil
1 chopped sweet onions
1/2 red and green pepper, thinly sliced
3 large cloves garlic, minced
1 tbsp curry powder
1 tbsp garlic powder
1 cup full fat coconut cream
2 cup dried chickpeas
1/4 cup tomato paste
4 cups cooked Jasmine Rice

I used a pressure cooker but if you are using a stockpot here's the recipe.

Pick through, rinse and soak chickpea overnight or use (2) 15 oz can chickpeas, drain the liquid. Boil the beans according to package instructions. In a frying pan, fry onions, peppers and garlic until translucent. Add fried vegetables to the beans. Add the tomato paste, garlic powder, salt to taste and coconut cream. cook on low for another 30 minutes to blend all the ingredients. The bean mixture will thicken a little. Don't add more liquid. Serve with rice and your favorite sides

Island Greens Recipe here ~~~~~> Island Greens

Sweet Corn bread Recipe~~~~~~~> Sweet Corn Bread

Sweet Corn Bread

Ingredients

1 1/4 cup organic flour

3/4 quaker corn meal
1/2 cup pure cane sugar
2 tsp baking powder
1 cup non dairy milk
1/4 cup vegetable oil
1/4 cup mashed banana


Instructions
Heat oven to 400. F Grease a round cake pan. In a bowl, combine dry ingredients. Make a well, Stir in the milk, oil and mashed banana. Stir until moistened. Pour batter into a greased, small round cake pan. Dab some earth balance butter on the top of the batter. Bake for 25 minutes

No More Boring Oatmeal!

2 cups of spring water
1 cup extra thick rolled oats (whole grain)
1/3 cup coconut sugar


In a medium pot add 2 cups of water, bring to a boil. Add 1 cup of the extra thick rolled oats and simmer for 20 minutes. Add water if necessary. Add your favorite toppings.

Toppings Suggestions - bananas, strawberries, blueberries, peaches, oranges, whipped cream, pecan nuts, almond nuts, raisins, carob powder, cocoa powder, figs,shredded coconuts, coconut sugar peanut butter, just to name a few

Lentils and Jasmine Rice

1. lb lentils
1 medium green pepper, chopped
1 medium onion, chopped
6 glove garlic
1 tbsp olive oil
1/4 cup sherry, reserve vinegar
1 tbsp organic cumin
1 tsp garlic powder
1 tsp oregano
1 tsp basil
1 bay-leaf
1. 28 oz organic, no salt crushed tomatoes
enough water to cover lentils
salt to taste
12 oz. beefless grounds
1 tbsp olive oil

Pick through and rinse the lentils. Soak overnight (opt) Drain lentils. Add lentils to a pot of water, enough to cover beans and boil them for 15 minutes on low heat. Add the crushed tomatoes, sherry, oregano, basil, bayleaf cumin, and salt&pepper. In a frying pan, add 1 tbsp of olive oil and saute onions, peppers and crushed garlic until translucent. In another frying pan, add 1 tbsp of olive oil and fry the grounds for 4 minutes until crumbly. Add the beefless grounds and saute vegetables to the lentils and simmer for 45 minutes or until the lentils are tender.

Serve over your favorite rice or pasta.

The lentils are even better the following day!

Italian Bread

2 1/2 cups unbleached flour

1 cup warm water

3 tbsp grapeseed oil

1 tsp pure can sugar

1 packet mix on active dry yeast (fast rise)

Add flour, sugar, and yeast in a stand mixer. attach the dough hook and mix on low or add dry ingredients to a bowl and mix with a fork. Add warm water,oil. mix until dough is smooth. Add dough to a large glass, well greased bowl and cover it with saran wrap and let the dough double in size. (1 hour) Remove dough from bowl. Divide dough in salf. On a floured board, shape dough into logs. Let dough rise for about 1/2 hour. Brush dough with melted earth balance butter

 bake at 400 degrees for 15 - 20 minute

Potato Corn Chowder

Ingredients
4 Large Russet Potatoes Chopped
1 Medium Onion, Chopped
4 Celery, Chopped
2 Large Glove garlic, Minced
2 Cups Sweet Yellow Corn
1 Tbsp Extra Virgin Olive Oil
Salt and Pepper to your taste buds
1 Tbsp of Better Than No Chicken Bouillon Base
1 Cup Raw Cashew

In a tall stock pot add, olive oil, onions, celery, and garlic. Saute until translucent. Add potatoes, 8 cups of water. Cook on high until potatoes are tender. Add corn.

Instructions
Broth Cream Mixture
Add a cup of raw cashews and the bouillon to a powerful blender. Blend mixture. Add 1 cup of the liquid from the stock pot, blend until creamy and smooth. Add cashew mixture to the stock pot, stir and heat chowder for about 5 more minutes. Serve the potato corn chowder in your favorite soup bowls, topped with croutons.

Dairy Free Lemon Whipped Cream

Full Fat Coconut
1/2 organic powered sugar
1/4 cream of tartar
1 tbsp lemon zest
1/2 fresh lemon juice

Add all ingredients to a mixer or use a hand mixer and whip cream until it has doubled in volume
ONLY USE THE THICK CREAM PART OF THE COCONUT. Make sure the coconut is cold!

Super Moist Lemon Muffins

Ingredients

2 cups organic flour
2/3 cups pure can sugar
1 tbsp baking powder
1 egg replacement (I used bob redmill)
1 cup coconut milk ( I used organic natural value)
1/2 cup vegetable oil
zest of 2 lemons
2 tbsp lemon fresh juice

Grease 12 cup muffin pans
In a large bowl, mix the flour, sugar, baking powder together
In another small bowl, mix 1 tbsp of bob redmill egg replacer with 3 tbsp of spring water, set aside
In another bowl mix the egg replacer, coconut milk, vegetable oil, lemon zest and lemon juice.

Add the wet ingredients to the flour mixture and mix until smooth with a wooden spoon. Pour the mixture into the muffin pans and bake at 400 for 20 minutes

Dairy Free Lemon Whipped Cram Recipe is here

Pizza!

I used the dough recipe that I made my spinach pie
or

 you can use this New York Style Dough Recipe
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour

In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.

Sauce  

1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper

Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.

Your Favorite Vegan Cheez.
I used trader Joe's Mozzerella

Pomegranate Molasses

4 cups pomegranate juice
1/2 cup organic pure cane sugar
1/4 cup lemon juice


In a large sauce pan bring all ingredients to a boil, stirring constantly for 2 minutes. Turn down flame and simmer until the juice has reduced to 1 1/2 cups. Once cooled, pour into a glass jar and refrigerate.

Spinach and Chorizo Pies (No Meat)

Dough

1 Tbsp fast rise active dry yeast

1 1/2 cups warm water (115 degrees F)

5 cups all purpose flour

1 tbsp sugar

1 tbsp salt

3/4 cup olive oil

non-dairy mozzarella cheese

Place flour,sugar, salt and yeast in a stand mixer.  Add the Hook to the mixer. Mix dry ingredients on low and gradually add the oil, then water until dough comes together. On a floured counter, knead the dough until smooth and elastic. Use a pastry cutter to

divide the dough. Place one in a plastic bag and freeze it for a later time. Place the other dough in an oiled glass bowl for 2 hours to let it double in size.

Spinach Filling

2 lbs fresh baby spinach

2 sweet onions

2 tsp sumac (add in a coffee grinder or to turn them into powder form)

3 tbsp Pomegranate Molasses

Rinse, and dry spinach. I used a  salad spinner Saute onions and spinach until done. In a glass bowl add half of the saute onions, spinach. sumac powder and pomegranate molasses, mix well and set aside.

Chorizo

Remove casing from chorizo and add 1 tbsp olive oil to a pan and the chorizo and fry for 5 minutes until done. Add the other half of the saute onions and place mixture into a glass bowl.

Preparing pies

Roll half the dough until thin. Use wide circle cutter to cut out dough. Place about 1 tbsp of filling in the center of each circle. Don't forget to add the mozzarella to the chorizo before baking them. Pinch 3 edges of the circle over the center of the filling. Seal down one side, then across the other to form a pyramid shape. 

The non-meat, Chorizo I use is this 

Veggie Noodle Bowl

4 round guang dong dried noodles
2 cups fresh broccoli
1 sweet onion or red chopped
1 green zucchini
1 small green pepper
1 tbsp chikin better than bouillon
1 tbsp olive oil
1 tbsp sweet soy sauce
1/4 cup water
water for noodles

Add olive oil to a wok or frying pan. Stir-fry broccoli, onion, zucchini, pepper until the vegetable are done to your liking. Add the bouillon, sweet soy sauce and water. Add a cover and steam for 1  minute.

In another pot add water and boil noodles for 2 to 3 minutes. Drain and rinse noodles and add them to the stir-fry vegetables

Veggie Panini

2 cups Broccoli
1 cup salad mixed lettuce
1/2 cup mushrooms (optional)
1/4 cup thinly sliced red onion
1/2 thinly sliced cucumber sliced
vegan mayo
salt&pepper to taste
1 sheet of flax oat bran&whole wheat lavash bread (square)



Steam or stir-fry broccoli and mushrooms until it's done, set aside. Take 1 sheet of flax oat bran&whole wheat lavash bread (square) and lay it on a cutting board. Spread vegan mayo, add salad mixed lettuce, mushrooms, broccoli and sliced red onions. Fold the lavish bread like a burrito and brush it with some earth balance butter then, grill on both sides.

YUM!

Dark Chocolate Oatmeal Cookies

Ingredients

3/4 cup flour
1/4 cup unsweetened organic cacao powder
1/2 tsp baking soda
1/2 cup earth balance butter
1/2 cup organic cane sugar
1/2 tsp vanilla
2 tbsp steel cut oats
2 tbsp pecan nuts, chopped


Preheat oven to 350 degrees F. Spray oil on a cookie sheet or use parchment paper. Sift the first 3 ingredients into a bowl, set aside. In another bowl, using a hand mixer, cream earth balance butter until fluffy, add sugar and vanilla: beat until blended.

Add dry ingredients to the wet ingredients, Mix in oats with a wooden spoon until evenly distributed. Use your hands to form the cookie dough into a ball. You might have to wet your hand with water, first. Flatter dough to 2" round and placed them on a cookie sheet. Bake for 14 minutes.