Archive for snack

Thursday, June 6th, 2013

Coconut Lemon Walnut Cookie

coconut lemon walnut cookiesmall

If I had not mentioned it before, you should know that I love homemade cookies. Yes, everyone in my family knows that I can pass up candy any day, its not even tempting in the least. But if there is a cookie in the room I will find it. I have to work REALLY REALLY hard to pass up a cookie. However, I do know a good cookie from a bad one and when a good one comes along, it is important to pass the recipe along for others to enjoy. The inspiration for this cookie came from Doron Peterson and the Sticky Fingers Cookbook. I scaled down the size of the recipe and then cut down on the fat and the sugar and added walnuts. These are still plenty sweet and of course they are super delicious or I would not be sharing them in the first place. If you don’t have lemon oil, this recipe will still be good, but the lemon flavor will obviously not be as strong.

Coconut Lemon Walnut Cookie

1/2 c. Earth Balance, softened

3/4 c. sucanat

3/4 c. brown sugar

1/2 tsp. vanilla

1-2 drops lemon oil ( I used two)

2 tsp. lemon zest

1  1/4 c. shredded coconut

1/3 c. almond milk (other milk would be fine)

1/3 c. canola oil

2  3/4 c. all-purpose flour (GF flours would work here as well)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 c. chopped walnuts

Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper.

Mix earth balance and sugars together til smooth. Add the vanilla, lemon oil, lemon zest and mix til fluffy. Add the coconut and stir. In a separate bowl, combine the canola and almond milk. Add this to the sugar mixture and blend. In another separate bowl, combine the flour, baking powder, baking soda and salt. Mix well and then add in the walnuts. Combine with the wet ingredients and mix until a dough forms. Make walnut sized balls and place on cookie sheet 2 inches apart. Flatten them a little bit and put the pan into a hot oven and bake for 12-15 minutes, or until lightly browned on the edges. Let cool slightly before eating so you don’t burn your mouth.

Saturday, May 18th, 2013

Vegan Rhubarb Pecan Muffins

rhubarb muffin small

Over the years, we have had great friends that have given us rhubarb from their garden. The first time we were given such a gift, I was in love with the beautiful pink and green, but frankly, I did not know what to do with it besides make pie and I didn’t even have a recipe that I liked for that. I am ashamed to say that I let it go rotten before I used it. However, I didn’t take long to educate myself on the wonders of rhubarb, and now I look forward to this season all year long. Rhubarb has a lot of great qualities, such as, it is a good source of vitamin K and vitamin C, as well as potassium and calcium. What I also love about it besides the color and tart flavor, is that you can wash, chop, and put it in a bag to save in the freezer. I have had such an abundance in the spring that it lasted through the whole year in the freezer!

This muffin recipe is really old. I got it out of the NY Times years ago, which stated that it was taken from “Rise and Dine Canada”. Anyway, I have changed it to make it healthier and it is a family favorite. I make these muffins in really large batches and after they cool I put many of them in the freezer so we don’t eat them for breakfast, lunch, and dinner. Taking a few out of the freezer at a time for an afternoon snack is the best.

Vegan Rhubarb Pecan Muffins

1 1/2 c. whole wheat flour

1/2 c. all purpose flour

1/2 c. to 3/4 c. sucanat (depends on how sweet you want these to be)

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

3/4 c. pecans, chopped

3/4 c. orange juice

1/4 c. canola oil

egg replacer for 1 egg ( I have used 1 tbsp. flax seed mixed with 3 tbsp. water OR 1 1/2 tsp. egg replacer mixed with 2 tbsp. water)

1 1/2 c. rhubarb, chopped

2 tsp. orange zest

Preheat oven to 350 degrees and prepare muffins tins (makes about 12)I always zest an orange or two first and then juice them to get fresh orange juice. Set this aside for later. In a large bowl, add the flour, sucanat, baking powder, salt, baking soda, and pecans. Mix well. In a separate smaller bowl, add the orange juice, zest, oil, and egg replacer. Stir well. Add in the rhubarb and mix the wet and the dry together and stir by hand until just combined. Don’t overmix! Quickly spoon batter into muffin tins, filling cup 3/4 full. Put in hot oven and bake for 25-30 minutes. The tops should be barely brown and they should pass the toothpick test. Don’t burn your mouth on the hot rhubarb!

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!


Tuesday, April 30th, 2013

Sweet Potato Fries

Making french fries has become a tradition for our family over the years. Using all kinds of different potatoes with a lot of different spices to change things around has been fun. I have a food processor that has this great attachment that cuts vegetables into long strips that is especially perfect for french fries, so it is very easy to have potatoes ready in a matter of minutes. I have also peeled and chopped potatoes on occasion when I want a different shape and it works just fine. This recipe is our current favorite. The spices are such a great contrast to the sweetness of the potato itself. I make a ton of these to feed my crew of teenagers and one thing that keeps this recipe successful is to lay out the fries on the pan in a single layer. If they are piled up, they just don’t cook as well.

Sweet Potato Fries

4  sweet potatoes, peeled and chopped into fry shape, or processed into thin strips

3 tbsp. olive oil

3 tsp. cumin

2-3 tsp. smoked paprika

salt to taste

Preheat oven to 4oo degrees and line a large cookie sheet with parchment paper. Sometimes it takes two pans. Toss the chopped sweet potatoes with the olive oil and stir to coat evenly. Add the spices and stir well. Adjust the paprika according to how smoky flavored you want your fries as well as the salt, (I don’t use very much salt, but use lots of paprika). Lay them out on the cookie sheet in a single layer and bake for 20 minutes before turning them over for even browning. Cook for another 20 minutes and then turn the oven to broil for about 2 minutes. I would watch closely since every oven varies, but don’t let them burn! Broiling for just the right amount of time makes for the perfect crispy french fry. Eat hot!


Monday, April 22nd, 2013

Chipotle Lime Refried Beans

My husband began making a version of this dish twenty years ago. We were newly vegan and trying to figure out what to make for dinner that we could afford (he was in graduate school), and that didn’t take too long to make, and of course, was delicious. We also had a lot of student potluck gatherings that we wondered what to contribute that we could feel good about. We had used refried beans from a can, ugh, and soon figured out that with a tiny bit of effort, that we could improve on that for a tasty meal. (duh) This goes a long way with a bag of corn chips and a pile of greens, or rolled up with peppers, olives, and tomatoes in a burrito. We have improved the original recipe over the years, but it became a staple for us, and our friends started asking us to bring ‘those beans’ again to our dinner parties. Some have asked for the black bean recipe that I use similar to this and if you take out the sweet potatoes, you can find it here.

Chipotle Lime Refried Beans

1 tbsp. grapeseed oil

1 large onion, peeled and chopped

4 cloves garlic, peeled and minced

3 tbsp. toasted cumin

2 tsp. coriander

1/2 tsp. salt or more to taste

1/2 chipotle pepper, from adobo sauce, minced

1 28 oz. can diced tomatoes

1 c. water

5 cans pinto beans

1/2-3/4 cup chopped cilantro

2-3 tbsp. fresh lime juice

Heat up a heavy soup pot to medium heat and saute onions in oil til soft and translucent. Add the garlic and stir for one minute. Add the cumin, coriander, salt and stir for a few more minutes. Add the tomatoes, water and chipotle pepper and turn up the heat until it begins to boil and then turn the heat down to simmer for about 20 minutes. Use an immersion blender or food processor to puree it until everything is blended. Add the beans and cook for another 15 minutes until you can mash the beans with a potato masher. Its okay if you don’t get all the beans mashed and leave it kind of chunky. Add the cilantro and lime juice before serving.



Thursday, March 14th, 2013

Multi Grain Sandwich Bread

I love good bread. In fact, I could turn down lots of sweets for a really good piece of bread. I have been experimenting with making multi -grain bread for a while now and have come up with a winner. It started out with my moms delicious sandwich bread recipe and then I started adding grains until I found the perfect mix.

Multi Grain Sandwich Bread

3 tbsp. yeast

7 1/2 c. warm water

1 c. honey

1 c. canola oil

1/4 c. lecithin

1 tbsp. salt

1 1/4 c. high gluten flour

13 c. whole wheat flour

1/3 c. sunflower seeds

1/3 c. cous cous

1/3 c. oats

1/3 c. millet

1/3 c. cracked wheat

1/3 c. flax seed

Add water to the yeast and let it bubble and foam. Add the honey, oil,  lecithin, salt, gluten flour, all the grains, and 10 c. of flour. Mix until the dough is wet and then add in the other 3 c. of flour and mix for 8 minutes. I use a Bosch mixer for this. Turn the dough out into a very large bowl. Let it rise to double its size. About 30 minutes. Punch down the dough and let it rise for another 30 minutes. Start preparing bread pans during this time (spray with pan spray). After punching down the dough again, divide it into 8 sections and form loaves. No kneading required!   Preheat oven to 350 degrees and let dough rise in pans for another 30 minutes. Put into oven to bake for 35 minutes. The loaves should be golden brown. Enjoy!

Wednesday, March 6th, 2013

Sweet Potato Quesadilla

Oh my kids love these! They almost die when I make them. They take a little extra work though and I rarely buy soy or almond cheese, so these are kind of a special treat. Well worth the effort when you are in the mood.

Sweet Potato Quesadilla

1 large onion, chopped

2 garlic cloves, minced

2 tbsp. olive oil

3 sweet potatoes, peeled and grated

1 tsp. dried oregano

3 tsp. cumin

salt and pepper to taste

1 c. grated soy or almond cheese

Saute onion in a heavy skillet til it turns translucent. Add the garlic and stir for 1-2 minutes. Add the oregano and cumin and stir another minute more. Add the sweet potatoes and cook on medium heat for about 10 minutes. Stir frequently because it will want to stick! When the potatoes are cooked well then add the salt and pepper to taste and turn off the heat. Heat up another pan on medium low heat and put one tortilla down. Sprinkle a little cheese on it and then put a generous amount of sweet potato mixture on top of it. Sprinkle more cheese on top of that and then add another tortilla. I put something on top of it to kind of pinch it together and after about 2 minutes, gently flip it over to the other side. Just about 2 more minute, or until you can tell the cheese has melted and it is done. Cut into quarters and eat hot!