Vegan Crunchy Carob Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tablespoon ground flax seed

3 tablespoons water

2 cups gluten free old fashioned oats

1 cup oat flour

1/4 cup cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegan earth balance

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 cups carob chips

1 cup raisins

1/2 cups pumpkins seeds

Directions

Preheat oven to 350?F.

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, carob powder

In a mixing bowl cream together the butter and maple syrup until light and fluffy, Add the flax meal mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, carob chip and pumpkin seeds, stir to thoroughly mixed

Use a 1 tablespoon measure, place cookie dough on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Non Dairy Chocolate Coconut Ice Cream

Ingredients

1 1/4 silk heavy cream

1 1/2 cups non dairy milk

3/4 cup raw agave nectar

1/4 teaspoon sea salt

(2) 1/2 tablespoons arrowroot starch

1 1/2 cups semi sweet chocolates 

Directions
Stir the arrowroot and chocolates into 1/2 cup of cold non dairy milk.
Heat the rest of the silk heavy cream, agave and salt in a 

saucepan until well combined. Just about a minute. 

Stir in the arrowroot mixture and stir on medium/low heat until thickened  about 5 minutes.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
Process in an ice cream maker according to the manufacturer's instructions.
Directions
Place in the freezer to solidify and serve serve

Pumpkin Pies

Ingredients

2 recipe pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch

Instructions
Preheat oven to 350 F. In a blender, pure together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes
You will need two (15-ounce) cans pumpkin puree for this (one can has about 1 cups)

Lemon Squares

This recipe can be found on Veganomicon's website

Vegan Cinnamon Buns

1 packet active instant yeast

1 cup unsweetened soy milk

1/2 cup Earth balance butter, divided

1/4 tsp salt

3 cups all purpose flour

1/2 Tbsp cinnamon

1/4 cup + 1 Tbsp raw cane sugar, divided

INSTRUCTIONS

In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the non dairy milk and Earth Balance until  melted, Remove from heat and let cool to 110 degrees. It should be warm but not too hot or it will kill the yeast.

Use a stand mixer and add flour, sugar active yeast and the salt and stir. Add the butter and non dairy milk. On low speed mix until the dough forms togetger into smooth 

The dough will be sticky. When it is too thick to mix, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Coat a glass bowl with olive oil and add dough, cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size 

On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted mon dairy butter and top with 1/2 cup brown sugar.

Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife, cut the dough into 1.5 - 2 inch sections and position in a well-buttered round pan. Brush with remaining Earth Balance and cover with plastic wrap. Set in a warm counter or on top of stove to let rise. preheat oven to 350 degrees.

Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.

Orange glaze

1 cup organic powdered sugar

1 tbsp fresh squeezed orange juice

Add the orange juice to the powdered sugar.

Use a hand whip and whipped until mixed. Pour onto the buns.

Oatmeal Raisin Almond Cookies

Ingredients
1 tablespoon ground flax seed
3 tablespoons water
2 cups gluten free old fashioned oats
1 cup gluten free all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) vegan butter, softened (i used earth's balance)
1/2 cup white sugar
1 teaspoon vanilla extract
1 cup raisins
1/2 cup of sliced almonds
1/2 cup raisins


Directions
1. Preheat oven to 350°F.
2. In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
3. In a separate bowl, whisk together the oats, flour, cinnamon, baking soda and salt.
4. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the flax mixture and vanilla extract and stir until combined.
5. Gradually add the flour mixture until just combined. Add the raisins and sliced almonds and stir to thoroughly combine.
6. Using a 2 tablespoon measure, place cookie dough onto parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Vegan Double Chocolate Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tbsp flaxseed

3 tbsp water

1 tsp cinnamon

1/2 tsp baking soda

1/2 maple syrup

2 tbsp earth balance

1 tsp vanilla extract

2/3 cups raisins

2/3 cups pumpkin seeds

1/4 cup cacao powder and chips

2 cups gluten free oats

1 cup brown rice flour

Preheat oven to 350

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.
In a separate bowl, whisk together the oats, flour, cinnamon,
baking soda and set aside
In a mixing bowl cream together the butter and maple syrup
until light and fluffy, Add the flax mixture and vanilla extract
and stir until combined. Gradually add the flour mixture until
just combined. Add the raisins, cacao chip and pumpkin stir to
thoroughly mixed.

Use a 1 tablespoon measure, place cookie dough on a parchment-lined
baking sheet. Bake for 15-20 minutes, or until golden brown.

Spicy Vegan Shepherd Pie

Ingredients for spicy lentil filling
1 medium onion, diced

2 clove garlic
    1 1/2 cups dry lentils, rinsed and drained
    4 cups vegetable stock
    2 tsp dried thyme
    1 tbsp spicy curry powder

    Mashed Potatoes
    6 whole potatoes, peeled
    3-4 Tbsp vegan butter
    1 tbsp smoked paprika
    salt and pepper to taste

   Vegetables
   6 carrots, peeled and sliced
   2 cups of corn

   Instructions
   preheat oven to 425 degrees and lightly grease a 9x13 pan.

   In a frying pan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned      and caramelized - about 5 minutes.
   add a pinch each salt and pepper. Add lentils, vegetable stock, thyme. Bring to a low boil, then            reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
   In the last 10 minutes of cooking, add the curry powder and set aside.

   Peel, rinse and slice carrots. Add to a pot and boil until tender.

   Peel potatoes, place in a large pot and fill with water until they’re just covered. Bring to a low boil      on medium high heat, cover and cook for 20-30 minutes or until potatoes slide off a knife very e e      easily.
   Once cooked, drain the liquid. Use a masher, to mash add vegan butter, paprika, and about 1/4 of        the lentil liquid, mash and stir until smooth. Cover pot and set aside.

   Add enough of the enough of the lentil mixture to cover the bottom of a 9x13 baking pan. Add a          layer of carrots, corn, then top with the potatoes.

   Place pan on a baking sheet and bake at 425 for 35 minutes, or until the mashers are lightly                  browned on top.
   Let cool briefly before serving.

Brown Bread with Raisins

Ingredients

1 cup all purpose flour
1 cup wheat flour
1 cup corn meal
3/4 cups raisins
2 1/2 cups vegan buttermilk recipe
3/4 cup molasses
2 tsp baking soda

Instructions

Heat oven to 325
Grease 2 tin cans with olive oil
In a large bowl, stir all ingredients until well mixed.
Pour batter into into can 3/4 filled and cover cans tightly with tin foil.

Bake for 35 to 45 minutes until done . Insert center with tooth pick. It should come out clean

Vegan Baked Beans

Ingredients

3 cups dry navy beans
1 medium onion, chopped
5 tbsp tomato organic paste
1 1/2 cups organic light brown sugar
1 tbsp organic dry mustard
1 /4 cup organic blackstrap molasses


 Rinse and pick through beans, soak dry beans over night. Cook  beans according to the back of package, Once bean are soft, drain liquid into a separate bowl, set aside. In another bowl combine brown sugar, dry mustard, molasses, tomato paste and set aside. Add cooked beans, 1 1/2 cups of the bean liquid and the rest of the ingredients to a crock-pot and cook on high for 4 to 6 hours

Smoked Tofu And Alphabet Soup

Ingredients

2 tbsp  Olive Oil
1 medium onion
4 cloves garlic, minced
2 carrots
2 stalked celery
2 tbsp vegan chicken bouillon
8 cups water
1 tsp thyme
½ tsp cajun spice
1 cup alphabet noodles
1. 8 oz. package smoked flavored tofu

Instructions

Heat the oil in a skillet over medium heat and sauté the onion and celery, for 3 minutes. Add the garlic. Add the tofu, onion, celery, garlic mixture, carrots, bouillon, spices and water to a crock-pot. Cook on low for 6 to 8 hours

Yields 6 serving

Vegan Chocolate filled Peanut Butter Bites

4 tbsp coconut oil
4 drops of vanilla stevia
1 full can coconut cream
1/2 cocoa powder or carob powder

Add all ingredients to a small pot. On low heat keep stirring until well mixed.

Fill candy mold half filled with chocolate and add 1/4 tsp or more of peanut butter (I use my homemade peanut butter.) then add more chocolate until the candy mold is completely filled.

Freeze over night

 

Vegan Chocolate Zucchini Muffins

Ingredients

1/4 mashed banana

1 cup whole wheat flour

¾ cup coconut or brown sugar

⅓ cup cocoa powder

1 tsp cinnamon

1 tsp baking soda

½ tsp salt

½ cup dairy-free milk 

2 tsp apple cider vinegar

¼ cup vegetable

1 tsp vanilla

¾ cup grated zucchini

¾ cup chocolate chips

½ cup water

coconut flakes

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with 12 liners.

In a medium bowl, whisk together flour, sugar, cocoa powder , cinnamon, baking soda, and salt.

In another bowl, whisk together non-dairy milk, apple cider vinegar, vegetable oil, vanilla and bananas, until combined.

Pour wet mixture over dry mixture and mix well, until all the flour is incorporated.

Stir in the zucchini, ½ cup chocolate chips and water.

Fill muffin liners (almost to the top), sprinkle with the remaining ¼ cup chocolate chips and bake for 15 minutes, or until a toothpick comes out clean.

note top with coconut flakes - optional

Honee, Peanut Butter

3 cups Roasted Peanuts
4 tbsp bee free honee
3 tbsp grapeseed oil

Place all ingredients in a powerful blender and blend until creamy.
I use a vitamix and tamper tool

notes: if peanut butter is to dry add some grapeseed oil on top of peanut butter in your storage jar

Spicy Potatoes, Broccoli and Chickpeas 

Ingredients

5 tbsp olive oil

1 tbsp grated ginger

2 garlic

1 tsp cumin powder

3/4 crushed fenugreek seeds

3/4 red pepper flakes

2 medium sized potatoes, peeled and diced 

2 cups of broccoli spears 

1 1/2 cups cooked chickpeas

salt to taste

Preparation

pour oil into a 9x11 baking pan

in a separate bowl mix next 9 ingredients

add to a  9x11"uncovered pan and bake at 400 for 30 minutes or until broccoli and potatoes are cooked the way you like them 

Gluten Free Baked Falafel

4 cups cooked garbanzo beans (chic peas)
1 onion, quartered
1 potato, peeled and quartered
4 cloves of garlic, minced
½ cup parsley leaves, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground curry powder
2 teaspoons salt
½ teaspoon cayenne pepper
2 teaspoons lemon juice
3 tablespoon olive oil
1 tablespoon chickpea flour or used 4 tbsp Bob Redmill Gluten Free Flour
4 tbsp olive oil for baking
1/2 cup fresh parsley

Instructions
Process garbanzo beans in batches in food processor until finely ground into a coarse meal. Transfer to a large bowl.
Process garlic, onion, and potato in food processor until finely chopped . Add to ground chickpeas
Process Parsley, then add to chickpea mixture, add coriander, cumin,  curry powder, salt, and cayenne and lemon juice. Add GF flour and Stir with a wooden spoon until thoroughly mixed. Add to the ground chickpeas and stir to combine.
Using hands scoop up a 1/4 cup of the mixture and make into a ball, add them to a large plate.  Cover and refrigerate for 2 hours or more hours.
Pour 4 tbsp of olive oil into a   2' deep 9 X 11" pan. Bake at 425 on lower rack of oven for about 30 minutes or until golden brown, turning in between baking time

Curry Vegetables and Chickpea Stew

2 cups onions, diced
1 cup green bell pepper, seeds and ribs removed, and diced 
1 cup red bell pepper, seeds and ribs removed, and diced 
1 tablespoon olive oil 
2 tablespoons garlic, minced 
2 teaspoons curry powder 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
3 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
3 cups sweet potato, diced 
2 cups zucchini, quartered lengthwise and sliced 
1 can (15 ounces) chickpeas, drained and rinsed 
1 can (14.5 ounces) diced tomatoes 
5 cups vegetable stock or filtered water or 5 cups vegetable broth made from vegetable broth powder
6 tablespoons fresh or bottled lemon juice 
3 cups whole-wheat couscous 
Directions
Sauté onion, green bell pepper, and red bell pepper in olive oil in a large pot over medium heat for 5 to 7 minutes or until softened. Add garlic, curry powder, cumin, coriander, cinnamon, 1 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper; sauté an additional 2 minutes. Add sweet potato, and sauté an additional 5 minutes.

Add zucchini, chickpeas, diced tomatoes, 1/2 cup vegetable stock, and 2 tablespoons lemon juice; stir well to combine. Cover, reduce heat to low, and simmer 15 to 20 minutes or until vegetables are tender.

While vegetables are simmering, combine remaining 4 1/2 cups vegetable stock and 4 tablespoons lemon juice in a medium saucepan, and bring to a boil over high heat. Add couscous, remaining 1 1/2 teaspoon sea salt, and remaining 1/2 teaspoon black pepper, and stir to combine. Cover, remove the saucepan from heat, and set aside for 5 minutes to allow couscous to absorb liquid. Remove the lid and fluff couscous with a fork to loosen grains. Serve individual servings of stew over couscous.

Hominy Quesadillas with Tomatillo Salsa

• 3 large tomatillos, husked and halved
• 1 large poblano chile, halved lengthwise, stemmed, and seeded
• 1 peeled white onion, half chopped (¾ cup), half cut into chunks, divided
• 1 Tbs. fresh lime juice, plus lime wedges for serving (1–2 limes)
• ¼ cup chopped cilantro
• 1 cup cooked or canned hominy, rinsed and drained
• 1 cup cooked pinto beans or canned low-sodium pinto beans, rinsed and drained
• 4 8-inch reduced-calorie flour tortillas
• 4 oz. goat cheese, crumbled
• Hot sauce, such as Cholula

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. Coat tomatillos, poblano, and onion chunks with cooking spray. Grill 10 minutes, or until tender and charred.

3. Pulse grilled onion chunks and tomatillos to coarse purée in mini food processor. Add poblano and lime juice; blend just until poblano is chopped. Transfer to bowl, and stir in cilantro. Season with salt and pepper, if desired.

4. Pulse hominy, beans, and remaining 3/4 cup chopped onion in food processor until just beginning to stick together.

5. Press one-quarter hominy mixture over half of each tortilla. Sprinkle with cheese, and season with salt and pepper, if desired, and hot sauce. Fold tortillas in half to enclose filling, and lightly coat both sides with cooking spray.

6. Grill quesadillas 6 minutes, or until filling is heated through and tortilla is charred, turning once. Let stand 2 minutes, then cut each quesadilla into 3 wedges. Serve with tomatillo salsa and lime wedges

Grilled Marinated Veggies

• ¼ cup olive oil
• 2 Tbs. white balsamic or white wine vinegar
• ¾ tsp. dry mustard powder, divided
• 1 small yellow bell pepper, halved, seeded, and cut into 12 square pieces
• 1 medium zucchini, halved and cut into 12 slices
• ½ small red onion, cut into 12 chunks
• 12 whole cremini mushrooms
• 12 grape or cherry tomatoes

1. Coat grill grate or grill pan with cooking spray, and preheat over medium heat.

2. To make Corn Relish: Heat oil in skillet over medium heat. Add tomato, cover, and cook 4 minutes, or until tomato is breaking down. Add corn kernels, and cook 2 minutes, or until corn is tender. Stir in vinegar and mustard powder, and cook 1 minute more. Remove from heat. Mix in basil; season with salt and pepper, if desired.

3. To make Kebabs: whisk together oil, vinegar, and mustard powder in small bowl.

4. Thread each of 12 skewers with 1 bell pepper square, 1 zucchini slice, 1 red onion chunk, 1 mushroom, and 1 tomato. Place skewers on large platter, and brush with vinaigrette mixture. Season with salt and pepper, if desired.

5. Grill skewers 6 to 8 minutes, turning every 2 minutes, or until vegetables are tender and browned on all sides

Baked curry carrots

(1) 10x11 baggie

8 Thick Carrots

or more tsp Curry Power

1 tbsp Olive Oil

Salt to taste


Directions
Peel carrots, rinse then slice lengthwise. Dry carrots.

Add curry powder and salt in a 10x11 size freezer bag

Add carrots, zip bag and shake carrots to coat with the seasonings.

Open bag and add the olive oil, ziplock the bag and shake to coat the carrots.

Place parchment sheet paper on a cookie sheet

Add the carrots. make sure the carrots do not touch each other.

Bake in a 350 degrees oven for 30 minutes until the carrots are slightly golden brown. You should be able to stick a folk into the carrots easily. They should be a little crunchy when you bite into them

Sweet & Sour Raisin Apple Sauce

 

Ingredients small 

5 gala apples peeled and chopped

1 1/2 tsp ceylon premium cinnamon powder

1 tsp earth balance butter

1/2 organic cane sugar

spring water

1/3 cup raisins 

Directions

Fry apples in earth balance butter until apples are soft

add spring water if apples are to thick. Add ceylon cinnamon, cane sugar (sweeten to your taste) and add raisins. Store in a recycled jar.

Boston 2013 Vegetarian Food Festival

This was my first time attending the BVS. It's a free Saturday and Sunday Food festival event. They also offered 100 people to enter at 10:00 am  for only $5.00. Otherwise the food festival starts at 11:00 am at no charge to the public. I paid the $5.00 so I could start sampling the food early. There was a lot of different food, jewelry, clothing, arts, drink vendors in this one big large circular room. The restaurant owners was cooking and giving away free food. They ask that you bring your own big shopping bag for the many free food samplers. I also purchased some food items I've never had before like, Prepared mocked meat sold in little packages from Loving Hut. The Citris mocked chikin was my favorite which sold for $3.00 for 8 0z bag. 

We also purchased a vegetarian burger from Roots and I must say the burger didn't fall apart while I was eating it on a bun, We will definitely be checking out their other mouth watering food items on their menu at their restaurant which I read a lot of positive reviews on yelp's website.

Follow your heart gave a lot of free samplers of their vegan mayo. Mah Wah also gave a lot of their fried spring rolls, mocked fried Chikin. Vitamix was giving away samplers - like fruit smoothies, ice cream, and soup. I was to full to indulge but it was fun to watch. I notice he was rinsing the pitcher he was serving customers in a hugh trash bin lined with a black garbage bag. He did this in between making recipes and serving it to the customers. I didn't see a sink near by...

I guess that's what they do? Besides that we had a blast also I forgot to mention there were a few food vendor trucks outside so, on our way out we purchased our first vegan vanilla ice cream on a cone from like no udder. Very tasty

I 

V

ROOTS

ALL MY FREEBIES

 

Mocked Ribs

Vegan Mocked BBQ Ribs

¾ cup Vital Wheat Gluten Flour
¼ cup Rice Flour
1 cup water
1 tsp garlic powder
1 tsp onion powder
1 Tbsp Beefless Bouillon
1 cup BBQ sauce
6 Cinnamon sticks

Mix the flours with garlic and onion powder. In a separate container, mix water with beefless bouillon. Combine the dough. If the dough is to dry, add some water. The dough should be a sticky constancy. Divide the dough in separate bowls Spray a 9 x 11 pan. To make the ribs, spread out the dough from one of the bowls on the pan, about ¼ inch thick and 2” by 3”. Then place the cinnamon sticks on top. Use the dough from the second bowl to layer the mixture on the top of the cinnamon stick and press, forming to create a rib shaped. Bake in a preheated 300 degree oven for 40 minutes. To finish cooking, splash with barbecue sauce and bake at 400 degrees for about 7 minutes on each side.