Archive for low sugar

Tuesday, May 7th, 2013

Vegan Crepes

I used to love crepes. I made them with sweet fillings and savory fillings and I made them for parties, or for a treat, or for brunch, or for whatever occasion I could think of. I used to make them with mostly egg whites, so I justified eating them as not that big of a deal bad for you. I still believe that crepes made with egg whites are not so bad, but I completely stopped using eggs a long time ago and that was the end of my crepe making. Until recently, when I began experimenting with creating an eggless crepe.  I looked at several recipes and tried a few, and found that making eggless crepes is a task that you have to get used to. It was kind of hard the first time, just getting used to how the batter would respond.. But this recipe, inspired by one I found on Huffingtonpost Taste, works well and with a little patience you too can have vegan crepe love. The first few crepes of every batch I make are not so great in appearance, because they are really hard to know when to flip and then get out of the pan, but then after two, you will get the hang of it and cooking these will get easier and they will look good. These are super good with Rosemary Red Potatoes, Vegan Hollandaise Sauce, and Tofu Scramble.

Vegan Crepes

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour

2 c. coconut milk ( I used light)

2 tbsp. sucanat

4 tbsp. canola oil

1/2 tsp. salt

2 tsp. baking powder

1 c. cold water

2 tsp. vanilla

Mix all the ingredients together and blend well. Cover the bowl and put the batter in the refrigerator for at least 30 minutes. I use a cast iron pan to cook them. Medium heat with spray on the pan. Start with a small amount of batter (1/4 c.) for the first one so you can get the hang of it. After the batter bubbles and you can see the edges start to turn brown, use a metal spatula to carefully turn it over. Don’t worry if your first few tear, you will get better at making these and love them!

 

Saturday, March 9th, 2013

Cabbage Salad

March always brings great buys on green cabbage at the grocery store. I love cabbage and look forward to this opportunity to have cabbage a lot! One of the ways my family likes cabbage the best is in this yummy salad. This is so easy and fast. You can make it in a pinch for a side dish.

Cabbage Salad

1/2 head of green cabbage, washed and chopped into bite size pieces

1/4 c. chopped red onion

1 can mandarin oranges, drained and loosely chopped

1/2 c. raw almonds, toasted* and chopped

1/2 c. raw sunflower seeds, toasted*

Dressing

1 tbsp. olive oil

1 tbsp. rice vinegar

2 tsp. pure maple syrup

After chopping the cabbage, onion, and oranges, combine them in a bowl and stir. In a separate small bowl mix the dressing ingredients together and pour over the cabbage mixture. Mix together well and top with the almonds and seeds. If you don’t eat this right away, the dressing starts to soften the cabbage, which is okay and makes for great leftovers.

*A super easy way to toast raw nuts and seeds is to put them in a nonstick pan or small cast iron pan and turn the heat to medium.  Shake the pan every once in a while until you see them start to turn light brown. It won’t take long(maybe 5 min.) so don’t leave them. Wait for them to cool before trying to chop them up.

 

Sunday, February 24th, 2013

Chewy Pie Crust

I have tried many recipes for a low fat pie crust over the years and found some that were better than others. This one from The Engine2Diet is great for  pairing up with refrigerator pies, like chocolate mousse, or fresh fruit pies. This has a chewy texture because of the dates that hold it together. I always use raw unroasted nuts for these recipes to lower the fat content.  I found it such a tasty combination that I had to try not to eat it plain and save it for the mousse!

Chewy Pie Crust

1 c. pitted dates

1/3 c. walnuts

1/3 c. cashews

1/3 c. almonds

1 tsp. vanilla extract

Put all the ingredients in a food processor and blend until everything is mixed and sticking together. Press into a pie pan. This is now ready for the pie filling of your choice.

Sunday, February 24th, 2013

Easy Basic Chocolate Mousse

Last weekend I wanted to make something new. I had been looking through The Engine 2 Diet book for ideas and came across this recipe that was so good I didn’t change at all.  Your friends and family will never guess that this is made with tofu. It was super easy and delicious.

E2 Basic Chocolate Mousse

1 package Silken Lite tofu

2 Tbsp. cocoa powder

1 tsp. vanilla extract

1/3 c. pure maple syrup or agave nectar

Blend add the ingredients until smooth. ( I used my food processor) Refrigerate until chilled.

Sunday, February 10th, 2013

Homemade Peanut Butter Cups

I usually find inspiring recipes that I want to change in some way to contain less fat, or sugar, or some other thing that I want to embellish, but this recipe from OhSheGlows, is so good that I do not change a bit, except to maybe double the recipe. This is truly a hit with anyone I place it before. So yummy it makes for a special treat when you are in the mood.

Homemade Peanut Butter Cups

Crust

1/2 c. + 2 Tbsp. graham cracker crumbs (about 10 crackers)

1 1/2 Tbsp. pure maple syrup

1 Tbsp. coconut oil (or Earth Balance)

2 1/2 tsp. cocoa powder

Filling

200 grams soft silken tofu ( I used firm silken and it worked great)

1/4 c. Peanut Butter

1/2 c. sucanat

1 Tbsp. almond milk

1 tsp. pure vanilla extract

Shell

2 1/2 Tbsp. dark choc. chips

1 1/2 tsp. coconut oil

Directions

Add all crust ingredients in a food processor til crumbs are a bit damp. Divide and put about 2 Tbsp. of mixture into custard cups and press down lightly. I usually use 5 or 6 cups.

Wipe out the processor and add the filling ingredients and process til silky smooth, scraping down the sides. Divide and add 3 Tbsp. or so to each cup.

Put cups in freezer, uncovered, for about 30 minutes.

Melt choc. chips with coconut oil in microwave or cooktop. Just about 1 minute in micro. and stirring for a few minutes seemed to do the trick. Be careful not to burn the choc. Add about 1 tsp. to top of each cup and turn cup sideways around to coat. They look delicious and they are. You can chill them briefly or eat them on the spot!