tag:blogger.com,1999:blog-75945831952324423292024-02-06T18:25:46.805-08:00Pure VeganitySara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-7594583195232442329.post-87808246995717927172016-05-18T15:23:00.003-07:002016-05-18T15:23:46.585-07:00Cookie Dough Cheesecake (vegan and gluten free)This is it: my best recipe yet. You can order cocoa butter online, or you can find it in stores (sometimes you can find it in the personal care section by lotions; as long as it's 100% pure cocoa butter you can use it for cooking), but if you really don't want to you can probably replace it with more coconut oil, though you might need to cut the water a little. You can find cashew butter in the natural food section of some grocery stores, or in more specialty stores like Whole Foods; this is much easier and faster than soaking cashews and then blending them yourself.<br />
<br />
Ingredients<br />
Cookie dough<br />
1 Tbsp ground chia seeds + 1/4 c water<br />
1 c white rice flour<br />
1/2 c oat flour<br />
1/2 c millet flour<br />
1 tsp salt<br />
3/4 tsp baking soda<br />
1/2 tsp xanthum gum<br />
1 c white sugar<br />
1/2 c brown sugar<br />
1/2 c vegan butter, room temperature<br />
2 tsp vanilla extract<br />
about 1 c mini chocolate chips<br />
<br />
Cheesecake filling<br />
1 c cashew butter<br />
2 tsp lemon juice<br />
1 tsp vanilla extract<br />
pinch salt<br />
6 Tbsp agave<br />
2 Tbsp coconut oil, melted<br />
2 Tbsp cocoa butter, melted<br />
3 Tbsp water<br />
<br />
Instrutions<br />
1) Preheat oven to 325. Prepare an 8" round cake pan by spraying it with nonstick spray and lining the bottom with parchment paper (use a square of parchment paper, trace the outside of the pan with pen, cut just inside the line)<br />
2) Prepare the cookie dough:<br />
a) Mix the chia seeds and water with a fork in a small bowl<br />
b) Whisk the flours, salt, baking soda, and xanthum gum in a medium bowl.<br />
c) Measure the sugars and butter into a large bowl. Mix thouroughly with a study spoon. Add the vanilla extract and mix to combine.<br />
d) Add the chia seed paste to the sugar mix and stir to combine.<br />
e) Add the flour to the sugar mix and stir, then use clean hands to knead the dough together.<br />
3) Divide the dough into thirds. Add about 1/3 c of chocolate chips to one third, then using your hands press it into the bottom of the cake pan, spreading almost all the way to the edges.<br />
4) Bake the cookie crust for 18-20 minutes, until it puffs up and feels firm to the touch on top. Pull out and place in the fridge to cool.<br />
5) (Optional) Take a small amount of the remaining cookie dough (about 1/6 of the original batch) and add chocolate chips. Spoon out 1 tsp cookie dough balls onto a lined cookie sheet, and bake 8-10 minutes; these mini cookies can be used to decorating the top of the cheesecake.<br />
6) Take the remaining cookie dough (without chocolate chips) and roll into 1/4 to 1/2 tsp balls, place on a cookie sheet, and put them in the freezer to harden.<br />
7) Make the cheesecake filling: Combine all ingredients in a blender or food processor and blend until thoroughly mixed.<br />
8) Pour the cheesecake filling mix into a medium bowl. Add the frozen cookie dough balls and remaining chocolate chips and stir; the mixture will firm up as the frozen cookie dough causes the oils to start to solidify.<br />
9) Pour the cheesecake filling on top of the cookie crust. Smooth with a spatula or the back of a spoon. Place mini cookies on top for decoration.<br />
10) Refrigerate the cheesecake overnight (or place in the freezer for a few hours). Once it's set, take it out and go around the edge with a butter knife to separate the cheesecake from the pan. Flip the pan over onto a plate or cutting board and tap until it falls out. Peel off the parchment paper from the bottom.<br />
11) Cut the cheesecake with a large knife. Refrigerate leftovers.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-64023711288505235872013-07-28T20:00:00.000-07:002013-07-28T20:00:00.472-07:00Chocolate Chip Oatmeal CookiesAfter several tries, I think I've found my new go-to chocolate chip cookie. Though I call them oatmeal cookies, they're more like cookies with oats; you could just as well omit them, but I like the texture they add.<br />
<br />
<u>Ingredients</u><br />
2tbsp flax meal plus 1/4c water<br />
1tbsp potato starch (or tapioca starch, or Ener-G egg replacer)<br />
<br />
1c vegan butter<br />
3/4c sugar<br />
1/4c pure maple syrup<br />
2tsp vanilla extract<br />
1tbsp molasses<br />
<br />
1/2c sorghum flour<br />
1/2c brown rice flour<br />
1c oat flour<br />
3/4tsp xanthum gum<br />
2tsp baking powder<br />
pinch salt<br />
<br />
2c gluten free rolled oats<br />
1c chocolate chips (add more or less, depending on your taste)<br />
<br />
<u>Directions</u><br />
Preheat the oven to 350. Stir together the flax meal and water in a small bowl and set aside for a few minutes. Melt the butter, then stir in the sugar, maple syrup, vanilla and molasses. Add the flax meal mixture and potato starch. Mix together the flours, xanthum gum, baking powder and salt. Add the flour to the butter mixture and stir. Add the rolled oats and chocolate chips and knead with your hands to combine. Scoop the dough in 1tbsp portions onto sprayed or parchment-lined cookie sheets, flatten them with your hands (wetting them helps the dough not stick). Bake them for 8-10 minutes, or until they are slightly brown around the edges.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-60271797226425093102013-07-21T20:00:00.000-07:002013-07-21T20:00:00.648-07:00Protein-Packed Spinach SauceIn case you didn't already know, I am vegan, and gluten-free as of last summer. Lately I've also been avoiding soy for health reasons. It hasn't been that hard, but without eating soy or gluten (think seitan) I've had to work extra hard to make sure I get enough protein. This is an exceedingly simple and delicious recipe that packs a good protein punch. It's great as a sauce for pasta, veggies, or pizza.<br />
<br />
Protein-Packed Spinach Sauce<br />
<br />
16 c raw spinach leaves (we bought the largest box of spinach at Whole Foods and used the whole thing)<br />
1 1/3 c frozen green peas<br />
1 T olive oil<br />
1 clove garlic, minced<br />
1/4 medium yellow onion, chopped<br />
1 tsp rosemary<br />
1 tsp oregano<br />
1 serving protein powder*<br />
<br />
1) Saute the onion and garlic in the olive oil for a few minutes, then set aside.<br />
2) In a blender or food processor, blend the spinach leaves and peas. I used a vita-mix, but you could also blend small portions and combine them in a big bowl.<br />
3) Add the onion and garlic with oil and spices and mix or blend to combine with the sauce.<br />
4) If using, add the protein powder and blend or mix.<br />
5) Serve over pasta or veggies, or on pizza.<br />
<br />
*Since I've been struggling with protein, I've started to add protein powder to some foods, but you can easily omit it. Currently I'm using Sunwarrior classic raw vegan protein, which I got at whole foods. It's made from sprouted brown rice, and has 17g of protein per serving, but it does add a graininess to foods similar to rice flour.<br />
<br />
<br />
<br />Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-62914734661750320912013-07-14T20:00:00.000-07:002013-07-14T20:00:00.956-07:00Quinoa, White Bean and Kale StewThis hearty soup is modified from Appetit for Reduction.<br />
<br />
<u>Herb blend</u><br />
1tsp marjoram<br />
1tsp thyme<br />
1/2tsp rosemary<br />
pepper<br />
<br />
<u>Ingredients</u><br />
1 leek, thinly sliced<br />
3 cloves garlic, minced<br />
1 large carrot - medium dice<br />
1 large parsnip - medium dice<br />
4c low-sodium vegetable broth<br />
4c water<br />
1c dry quinoa<br />
3c potatoes, cubed<br />
1 small bunch of kale - remove stems and tear into small, bite-sized pieces<br />
1 can white beans<br />
<br />
<u>Directions</u><br />
Chop the leek, carrot, parsnip, potato and garlic. Saute the leek and garlic in a bit of water or oil for 3 minutes, then add the carrot, parsnip and herbs and saute for another minute. Add the broth, water, potato and quinoa. Bring the soup to a boil, then reduce heat and simmer for 15 minutes while you cut the kale. After 15 minutes add the kale and beans, cook for 5 minutes stirring frequently, then cover and let the soup simmer for another 5 minutes.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-23949245434520338002013-07-07T20:00:00.000-07:002013-07-07T20:00:00.257-07:00Caffeinated BrowniesI made these during finals (shocker). A variation of my <a href="http://pureveganity.blogspot.com/2013/06/brownies.html">plain brownie recipe</a>, each serving contains as much caffeine as a cup of black coffee (from the chocolate and the espresso). I was more focused on the caffeine than the taste, but they're actually pretty good. You could always add slightly less espresso and just eat more to get your caffeine kick.<br />
<br />
Ingredients<br />
1tbsp flax meal in 3tbsp water<br />
<br />
1c chocolate (70% - the higher the cocoa content, the more caffeine!)<br />
6tbsp vegan butter<br />
<br />
1c nondairy milk<br />
1/4c plus 1tbsp instant espresso powder<br />
<br />
1 1/2c sugar<br />
1tsp vanilla<br />
<br />
1 1/4c flour*<br />
1/8tsp baking soda<br />
pinch salt<br />
<br />
*I used 1/2c oat flour, 1/2c sorghum, 1/4c millet and 1/8tsp xanthum gum<br />
<br />
<u>Directions</u><br />
Preheat the oven to 325. Stir the flax meal and water together in a small bowl. Microwave the chocolate and butter until the chocolate melts, and mix them together. Microwave the milk for a minute or two, then add the instant espresso powder. Combine the chocolate and espresso, then mix in the sugar and vanilla. Mix together the flour, baking soda and salt, then combine the flour with the chocolate mixture. Spray a muffin tin with nonstick cooking spray. Scoop batter into the muffin tins in 1/2c portions, and bake for 10-15 minutes, until they are slightly crisp on the outer edges and a toothpick comes out clean. If they're too crisp, try lowering the temperature and baking them longer.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-87281789831751177422013-06-23T20:00:00.000-07:002013-06-23T20:00:00.806-07:00Puppy Chow!For a fundraiser, me and my friends whipped up eleven batches of this stuff. It works well, and tastes great. Note: this is NOT food for dogs; I was surprised by how many people didn't know what "puppy chow" is.<br />
<br />
Equipment: One mixing bowl, one large bowl with plate for shaking, one microwaveable containers, measuring cups (1 C, 1/2 C, and one more for measuring servings), two rubber spatulas (or large spoons), bags for portions.<br />
<br />
<u>Ingredients</u><br />
1 box (13oz) rice chex<br />
1/4c vegan butter<br />
1/2c peanut butter<br />
1c chocolate chips<br />
1tsp vanilla<br />
3c powdered sugar<br />
<br />
<u>Directions</u><br />
Microwave the butters and chocolate in the microwave until the chocolate is mostly melted. Add the vanilla and mix. Pour one box of cereal into a bowl, then pour the melted chocolate mixture over it and gently fold until it's well mixed. Dump the cereal into the large bowl, add the powdered sugar, use the plate as a lid and shake well.<br />
<br />
<br />
<u>Large-scale directions</u><br />
12 boxes rice chex<br />
5 2# bags of powdered sugar<br />
1 6# jar of peanut butter<br />
2 1# boxes of Earth Balance vegan buttery sticks<br />
2 3# bags of chocolate chips<br />
Ziploc sandwich bags - 120 count<br />
<br />
Follow the same directions as above, but in an assembly line - one person measures and microwaves, one mixes in the cereal, one person shakes the powdered sugar, one person measures 1c servings into sandwich bags. We ended up making 120 servings from 11 boxes, and sold each for $1. The original ingredients cost about $70, so we made an extra $50.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-89936287915724312632013-06-16T20:00:00.001-07:002013-06-16T20:00:00.801-07:00BrowniesI've done it! Vegan, gluten-free brownies!This is one of those difficult recipes that just didn't want to work for me. Based on <a href="http://ohsheglows.com/2011/10/19/vegan-brownies-two-ways/">this post</a> from Oh She Glows, I've tweaked and tested it more times than I can count, and will probably continue to do so. Contrary to my natural instincts, I recommend that you follow the recipe and directions as closely as possible. It is essential to bake these in a thin, metal pan, NOT glass, unless you want a strange, goopy mess.<br />
<br />
<u>Ingredients</u><br />
1 1/2 tbsp flax seed meal in 3tbps water<br />
<br />
1c dark chocolate - I use 1.5 bars of 70% Divine chocolate<br />
6tbsp vegan butter<br />
1/2c nondairy milk<br />
<br />
1c sugar<br />
1/4c agave (you can use more sugar if you prefer)<br />
1tsp vanilla extract<br />
<br />
1 1/4c flour*<br />
1/8tsp baking soda<br />
3/8tsp xanthum gum<br />
<br />
<u>Flour mixture</u><br />
These are the mixes that I've used that worked<br />
1/2c oat flour, 1/2c sorghum, 1/4c millet<br />
1/4c each of sorghum, brown rice and quinoa; 1/2c oat flour<br />
<br />
<u>Directions</u><br />
Preheat the oven to 325<br />
<br />
Mix the flax meal and water in a small bowl and set aside for a few minutes. Microwave the chocolate, butter, and milk until the chocolate is melting. Stir the chocolate mixture, then stir in the sugar, agave, and vanilla. Add the flax mixture and mix well. Mix together the flour, baking soda, and xanthum gum, then add the flour to the chocolate. The batter will be thick; I've successfully baked it as is, but I also added some extra milk without problems. Spray a thin metal pan - not glass - or a metal muffin tin. Scoop the batter into the pan and bake for around half an hour (I never actually time things; just bake until the top looks done and a toothpick comes out clean). They tend to be fragile when still warm, but they stick together better when they're cool.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com1tag:blogger.com,1999:blog-7594583195232442329.post-74544855571615522442013-06-13T08:25:00.001-07:002013-06-13T08:26:41.488-07:00VGF Lemon CakeI rarely meet my own expectations when it comes to cooking. Sure, the things I make taste good, but they almost never taste exactly as I had imagined. This cake is one of those exceptions. I can't do it justice in words, so you'll just have to try it yourself to see what I mean. This recipe makes two dozen cupcakes or two 10in rounds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMLuBZYjD2X0Dl3gisVyzW_JHfn661giSgJ8DpmUmjvpFxs0ueaaIlXxua0QQByaaqeG6NJGrkVyC-sgZwxv7EcfCjKJowQbTCcLMIf2fWxNiH_jKHTE-J2N1JXVQSO1s0IEcJP_EmdY/s1600/lemon+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMLuBZYjD2X0Dl3gisVyzW_JHfn661giSgJ8DpmUmjvpFxs0ueaaIlXxua0QQByaaqeG6NJGrkVyC-sgZwxv7EcfCjKJowQbTCcLMIf2fWxNiH_jKHTE-J2N1JXVQSO1s0IEcJP_EmdY/s320/lemon+cake.JPG" width="320" /></a></div>
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Vegan Gluten-Free Lemon Cake (adapted from Vegan Cupcakes Take Over the World)</div>
<div>
<br /></div>
<div>
1 can coconut milk (not light)</div>
<div>
2t apple cider vinegar</div>
<div>
1c vegan butter (you could also use canola oil)</div>
<div>
1 1/2c sugar</div>
<div>
1t vanilla</div>
<div>
zest of 1 lemon</div>
<div>
juice from 1 lemon</div>
<div>
3T tapioca starch (you could use cornstarch or potato starch)</div>
<div>
1 1/2t baking powder</div>
<div>
1t baking soda</div>
<div>
/2 t salt</div>
<div>
1c oat flour</div>
<div>
1c sorghum flour</div>
<div>
1/2c white rice flour</div>
<div>
water (1/2cish)</div>
<div>
<br /></div>
<div>
Directions:</div>
<div>
1) Preheat the oven to 350.</div>
<div>
2)Pour the milk into a bowl and add the apple cider vinegar. Mix and let sit for a few minutes.</div>
<div>
3) Melt the butter and mix it, the sugar and the vanilla into the coconut milk mixture. Add the lemon zest and juice.</div>
<div>
4) Add the dry ingredients and mix. I usually add everything but the flour and mix, then add the flours.</div>
<div>
5) Mix in water until the batter is decently thin - I find thinner batter rises better.</div>
<div>
6) Bake for 20 minutes (I didn't actually time it) - when it looks done and a toothpick comes out clean, leave it in for a few more minutes. It's a very moist cake, so if you want it drier leave it in longer.</div>
<div>
7) Let it cool, then top with lemon glaze (recipe below). Wait for the glaze to set before serving.</div>
<div>
<br /></div>
<div>
Lemon Glaze</div>
<div>
<br /></div>
<div>
2c powdered sugar</div>
<div>
1T non-dairy milk</div>
<div>
1T lemon juice</div>
<div>
2T corn syrup (next time I'll try agave)</div>
<div>
<br /></div>
<div>
Mix all the ingredients together. These measurements are guesses - taste it and see if it needs more of anything. It shouldn't be too runny, but too thick and it's impossible to spread. Just play around with it until it works.</div>
Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-80720344913223575132013-06-13T08:06:00.002-07:002013-06-13T10:20:42.153-07:00Rainbow Cake RollI got the idea for this cake roll here: <a href="http://www.youtube.com/watch?v=vBvo7RVSEvk">http://www.youtube.com/watch?v=vBvo7RVSEvk</a><br />
Unfortunately that roll is extremely not vegan (5 eggs and 3 types of dairy), but I was determined! My biggest worry was that the cake needs to be very sturdy, and vegan, gluten-free things sometimes have difficulty with staying together. Not to worry - chia seeds to the rescue! I actually think I used too many (3tbsp), so this recipe has fewer, but feel free to experiment. Also, be warned, this recipe uses quite a few dishes.<br />
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<img height="300" src="https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn1/1010522_10200513223606329_1202356508_n.jpg" width="400" /></div>
<br />
<u>Vegan Gluten-free Rainbow Cake Roll Recipe</u><br />
2tbsp chia seeds in 1/2c water (I used whole chia seeds, you could also use ground)<br />
<br />
3tbsp other egg replacer (I used 1tbsp each of potato starch, arrowroot and tapioca starch) in 6tbsp water<br />
<br />
1c vegan butter, room temperature<br />
1 1/2c sugar<br />
1c almond milk plus extra<br />
1tsp vanilla extract<br />
1/4tsp almond extract<br />
<br />
1c tapioca flour<br />
1/2c corn flour<br />
1/2c white rice flour<br />
1/2c sorghum flour<br />
2t xanthum gum<br />
salt<br />
1tsp baking powder<br />
1tsp baking soda<br />
<br />
Rainbow food coloring<br />
<br />
<u>Vegan Cream Cheese Frosting</u><br />
1/4c vegan cream cheese<br />
1/4c vegan butter, room temperature<br />
1/4tsp vanilla extract<br />
3c powdered sugar (this is a guess, I just add until it's a good consistency<br />
<br />
<u>Directions </u><br />
Preheat the oven to 375.<br />
<br />
Soak the chia seeds in the water. In a food processor, blend the other egg replacer ingredients with water; ideally it should start to look foamy, but it might not. Cream the butter and sugar with a hand mixer. Add the almond milk and extracts and cream some more. Add both the egg replacer mixtures and mix with a spoon. Mix together the flours, xanthum gum, salt and baking powder in a separate bowl, then add them to the batter and mix. You might need to add more almond milk to get a thinner batter; the chia seeds seem to soak up quite a bit of liquid.<br />
<br />
Once you have a good consistency, separate the batter into 6 different bowls and color them. Using plastic bags, pipe the colors in order onto a pan lined with parchment paper in rainbow order. You can do straight stripes like in the video, or diagonals like mine. I made a 9x12 cake, and had enough extra batter to make 7 rainbow cupcakes.<br />
<br />
Bake at 375 for 15ish minutes, until it looks solid and a toothpick comes out clean. The cake might puff up a lot, but it will shrink a bit while cooling. Flip the cake onto another piece of parchment paper and roll it up while it's still warm, then make the frosting.<br />
<br />
Cream together the butter, cream cheese and vanilla with a hand mixer. Add powdered sugar until the frosting is the consistency you want; you can add more cream cheese, butter, or even nondairy milk if necessary.<br />
<br />
When the cake is cool, unroll it, then frost the inside, and roll it back up. I cut mine in half so it would more easily fit on a plate. Enjoy!Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-81177547991406217702013-04-28T21:00:00.000-07:002013-06-13T08:10:59.920-07:00Easy Mexican CasseroleAs you may have guessed from the title, this recipe is very simple. I almost feel bad posting it as a recipe. Almost. It is very yummy however, so you should try it out.<br />
<br />
Ingredients:<br />
1 package corn tortillas<br />
2 cans black beans<br />
2 cans corn<br />
1 large jar salsa (or make your own!)<br />
Tortilla chips<br />
<a href="http://pureveganity.blogspot.com/2010/07/flaxseed-crackers-and-guacamole-raw.html">Guacamole</a> and vegan sour cream<br />
<br />
Directions:<br />
1) Preheat the oven to 350. Spray a 9x13" (or similar sized) glass pan.<br />
2) Make a layer of corn tortillas - feel free to rip them in half or quarters and overlap a bit to get a nice solid bottom layer. Next add a layer of black beans (1/2 a can), then a layer of corn (1/2 can), and finally a layer of salsa. Repeat four times. Top the casserole with crushed chips.<br />
3) Bake the casserole for 30 minutes. Let cool for at least ten minutes. Top with guacamole and vegan sour cream.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-36829009698015223682013-04-21T21:00:00.000-07:002013-06-13T08:10:14.504-07:00Banana-Nut Cookies for Humans and DogsThis recipe comes from the Vegan Dog Book. I was delighted to find that this recipe, in addition to being both dog and human-safe, is originally gluten-free!<br />
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Cody and Chelsea approve this recipe!</div>
<br />
This is half of the original recipe, and still made probably two hundred small treats (for training), so scale appropriately. Also be careful with ingredients for dogs - the book has a whole section on what you should and should not feed you dogs, and I wouldn't add anything to these without making absolutely sure that your dog can eat it.<br />
<br />
Ingredients:<br />
2 small bananas, very ripe<br />
1/4 c natural peanut butter (make sure there is NOTHING but peanuts and peanut oil if you plan on feeding these to dogs - no added sugar or salt or anything)<br />
1/8 c canola oil<br />
1 tsp vanilla extract<br />
1 tsp baking powder<br />
2 1/2 c oat flour<br />
Apple (optional)<br />
<br />
Directions:<br />
1)Preheat the oven to 325. Line two cookie sheets with parchment paper.<br />
2) Mash the bananas well with a fork. Add the peanut butter, oil and vanilla and mix well.<br />
3) Add the baking powder and oat flour to the banana mixture and combine well.<br />
4) Take small pieces of dough (I used maybe 1/4 to 1/2 tsp for training treats) and put them on a cookie sheet. Alternatively you can roll out the dough and cut them into fun shapes with cookie cutters - I suggest larger cookies for people.<br />
5) Bake the cookies for 8-10 minutes. I topped the people cookies with chocolate.<br />
6) Store the cookies in the fridge for up to 7 days. You can also store them in the freezer if you know you won't use that many treats in 7 days.<br />
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<br />Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-72982573685678691992013-04-14T21:00:00.000-07:002013-06-13T08:27:21.545-07:00CornbreadI have no idea where my mom got this corn bread recipe, but it's been my favorite since I first tried it. It's very simple, but I must commend whoever first thought to use maple syrup as the sweetener. Enjoy!<br />
<br />
Ingredients:<br />
2/3 c maple syrup (my mom likes less, so 1/2 c)<br />
1/3 c canola oil<br />
1 c nondairy milk<br />
1 c flour (I'd recommend sorghum or oat flour; you could add some rice or quinoa flour too)<br />
1 c fine cornmeal<br />
1 tbsp baking powder<br />
1 tsp salt<br />
<br />
Directions:<br />
1) Preheat the oven to 350. Spray a 9x9" glass pan.<br />
2) Mix the wet ingredients in a bowl. Add the dry ingredients and combine.<br />
3) Pour the batter into the pan and bake for 30 minutes. When it passes the toothpick test it's probably still a bit moist, so you might leave it in a bit longer if you want it drier.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-4023922702369253632013-04-07T21:00:00.000-07:002013-06-13T08:25:07.416-07:00Peanut Butter Chocolate PretzelsLast Christmas my family and I drove from Chicago to Florida. We stopped at a grocery store in Georgia and I was shocked to find a whole vegan/gluten free/natural foods section, and it was at this store that I discovered Glutino pretzels. Vegan, gluten-free, and totally delicious! And when I recently found the same pretzels at Whole Foods, I decided to make a vegan version of their chocolate-covered pretzels, but better, because they have peanut butter!<br />
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Ingredients: </div>
<div>
2-4 c. chocolate chips (depending on how many you use)</div>
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1 bag Glutino pretzels</div>
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1/2 c peanut butter</div>
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2 tbsp powdered sugar</div>
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1 tbsp coconut oil</div>
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Directions:</div>
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1) Pick out the whole pretzels out of the bag. You won't use all of them, but it's good to have a bowl of whole ones. Line a cookie sheet with parchment or wax paper. You'll want a little assembly line of pretzels to chocolate to cookie sheet.</div>
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2) Melt a cup of chocolate chips in a double boiler - get a metal bowl that fits nicely in a saucepan, fill the saucepan partly with water and set the whole contraption on the stove and heat it. Mix the chocolate occasionally as it's melting.</div>
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3) Drop the pretzels one at a time into the chocolate. Move them around with a fork to get them coated in the chocolate. I usually lift the coated pretzel up and shake it to get the extra chocolate off, then put the pretzel on the cookie sheet.</div>
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4) Once you have all of your chocolate pretzels, put the peanut butter and coconut oil in a small bowl and melt it in the microwave. Stir, and add in the powdered sugar. Drizzle the mixture over the pretzels while still warm, using either a fork or a ziplock bag with a small hole cut in the corner.<br />
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So pretty! Each pretzel is about 40 calories, give or take a few depending on how thick your chocolate coating is. And now that you know how to make chocolate-covered things, you might want to try peanut butter patties or peppermint patties.<br />
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Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-39810129622136646082013-03-31T20:47:00.002-07:002013-03-31T20:47:16.937-07:00Hummus - the secret!Every time I tried to make hummus, it never met my expectations. So I plugged into The Google and came up with some very simple advice that really works! It's not the ingredients so much as the process that give you the perfect consistency. So here is my new recipe for amazing hummus!<br />
<br />
Hummus<br />
2 cans chickpeas<br />
<br />
1/4 c lemon juice*<br />
1/2 c tahini*<br />
1/4 c water<br />
1 1/2t extra virgin olive oil<br />
1t garlic<br />
<br />
*These ingredients are tricky, because they make the taste of the hummus. Fresh lemon juice is best, but bottled is fine in a pinch. The tahini is also super important - some tahini is better than others, but the best advice I can give is to try several brands until you find one you like.<br />
<br />
Directions:<br />
<br />
1) Drain and rinse the two cans of chickpeas. Put them in a microwave-safe container (you could also do this on the stove) and cover them with water.<br />
2) Microwave the chickpeas for 3 minutes, until they're nice and hot.<br />
3) Drain the chickpeas again. Put them back in the same container, this time with ice water. Let them sit for a few minutes.<br />
4) While watching TV or listening to music, even better if you have a friend to help, carefully pinch the skins of each chickpea. It's a pain in the but, but totally worth it for smooth, delicious hummus.<br />
5) In a decent blender or food processor, blend the tahini, lemon juice, and water until they form a tahini cream. This is the key - the difference between hummus and chickpea mash is that you make a tahini cream and add the chickpeas to that, not adding tahini to mashed chickpeas.<br />
6) Add the olive oil to the tahini cream and blend to mix.<br />
7) Add the chickpeas one small handful at a time until you get the right taste, adding water if the hummus is too thick. The hummus should be pale, not yellow (unless you like more chickpeas, in which case go for it!)<br />
8) Blend in the garlic. Keep blending the hummus, adding water if needed, for several minutes in order to get the perfect, smooth consistency.<br />
9) I'd recommend refrigerating the hummus overnight, but knowing how addictive it is, you may end up digging in. You may want to mix in extra flavorings, such as roasted garlic or roasted red pepper, but plain hummus is also amazing.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-83663915667877029872013-03-24T13:32:00.000-07:002013-06-13T08:27:38.917-07:00Pomegranate White Chip CookiesIt's my birthday! So, as a birthday present to everyone, here is one of the first gluten-free cookie recopies I came up with, and also one of my favorites. They're pretty healthy what with quinoa and flaxseed meal, and the coconut flour adds a delicate sweet flavor. These are great for winter when pomegranates are ripest.<br />
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Ingredients:<br />
Flour mix (this makes about 4c, and you only need 3; you could always do a quadruple batch to make up the difference!)<br />
1 c brown rice flour<br />
1/2 c almond flour<br />
1/2 c hazelnut flour<br />
1/2 c quinoa flour<br />
1/2 c coconut flour<br />
1/4 c flaxseed meal<br />
1/2 c oat flour<br />
1 tsp xanthum gum<br />
2 tsp baking powder<br />
pinch salt<br />
<br />
Other ingredients:<br />
1/2 c butter<br />
1 c sugar<br />
1 tsp vanilla<br />
1 1/2 tbsp EnerG egg replacer<br />
6 tbsp warm water<br />
<br />
Add-ins:<br />
1 pomegranate's worth of arils<br />
1 recipe <a href="http://pureveganity.blogspot.com/2013/03/white-chocolate-chips.html">white chocolate chips</a><br />
<br />
Directions:<br />
1) Preheat the oven to 350. Line two cookie sheets with parchment paper.<br />
2) Mix all the flours together in a big bowl - as I said, you'll have too much flour, but I'm too lazy to scale it down.<br />
3) Melt the butter. Mix in the sugar and vanilla. Process the egg replacer and warm water in a food processor until foamy, then add to the butter mixture.<br />
4) Add 3 c of the flour mix to the butter, and combine.<br />
5) Scoop a level tbsp of dough into your hand, and press several pieces of white chocolate and five to six pomegranate arils into the ball and fold to combine. This is labor-intensive, but ensures that each cookie has both the mix-ins, and that the cookies don't turn purple from pomegranate juice. Flatten the ball out to about 2in diameter.<br />
6) Bake each batch for 12 minutes, then let them cool for several minutes before transferring them off the cookie sheet. I got a rhythm going where I'd let them cool for about 6 minutes, then make the next batch, so by the time I had a full cookie sheet the one in the oven was done baking. Again, it's labor intensive, but so worth it.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com1tag:blogger.com,1999:blog-7594583195232442329.post-47639406967005452942013-03-17T23:00:00.000-07:002013-06-13T08:11:39.273-07:00White Chocolate ChipsFor all you vegans out there that have felt deprived of white chocolate, this post is for you! The ingredients are a bit pricey, but the actual process is really easy - you only need a few bowls and a microwave. You do have to move sort of quickly once the cocoa butter is melted, but it's not that bad. It's a good idea to make a big batch and store them in the fridge. Try them in chocolate cookies, or pomegranate white chip cookies.<br />
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Ingredients:<br />
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1/4 c and 1 tbsp powdered sugar<br />
1tsp soymilk powder (not protein powder)<br />
pinch salt<br />
1/3 c cocoa butter (try looking for food-grade butter with hand lotions and body cream)<br />
1/2 tsp vanilla<br />
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Directions:<br />
1) Prepare a flat surface for your chocolate chips. I like to line a cookie sheet or plate with parchment paper, but you could easily just pipe them onto a pan or plate, you'll just have to do a bit more cleanup at the end.<br />
2) Mix the dry ingredients in a bowl.<br />
3) Melt the cocoa butter in a double boiler, or in the microwave. Be careful - it gets very hot.<br />
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4) Add the vanilla, and mix the dry ingredients into the melted cocoa butter.<br />
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5) Once combined, quickly scoop the chocolate into a ziplock bag or frosting bag. Cut off a small hole in the corner.<br />
6) Quickly and confidently pipe out chocolate-chip sized dollups onto your surface; size depends on your preference, but bigger chips are faster.<br />
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7) Pop your chocolate chips in the freezer for about 10 minutes, then take them out and put them in a sealed container. They'll keep for several weeks in the fridge.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-47442796164057260202013-03-10T23:00:00.000-07:002013-06-13T08:11:53.293-07:00Carrot Rosemary BisqueThis soup idea comes from my cafeteria. They make carrot dill, carrot rosemary, carrot thyme, and so on. If you need a healthy dose of beta-carotene, this is the way to go!<br />
<br />
Carrot Rosemary Bisque:<br />
<br />
1/4 small onion<br />
2/3 small red pepper<br />
2T olive oil<br />
3c vegetable broth<br />
2lbs carrots<br />
3 sprigs rosemary<br />
2 bay leaves<br />
<br />
Directions:<br />
1) Chop all the veggies. I'd chop the rosemary, too; you can try and cook the springs and remove them later, but all the little leaves will fall off and end up in your soup anyways, so I think it's best to chop them now.<br />
2) Saut<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">é the onion and red pepper in your pot for 5-10 minutes until the onions are translucent. </span><br />
<span style="font-family: Times New Roman, serif;">3) Add the carrots and the vegetable broth - the broth should just cover all the vegetables. Add the rosemary and bay leaves. </span><br />
<span style="font-family: Times New Roman, serif;">4) Bring to a boil, then let simmer for 40 minutes, stirring and checking to see if the carrots are done every so often.</span><br />
<span style="font-family: Times New Roman, serif;">5) Let the soup cool considerable, then blend. If you have a fancy immersion blender use that, otherwise blend it in parts in a blender (but make sure it's not too hot, and hold the top - steam can cause it to pop off).</span><br />
<br />Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-21230052080108850232013-03-06T17:58:00.002-08:002013-06-13T08:25:22.397-07:00S'mores CakeMy friend swears that this is spice cake, but I don't question the identities of my baked goods. Perfect example: this started out as an attempt at brownies, but from the beginning, my cake knew that it was cake, not brownies. Lesson: don't let others define you, no matter how much chocolate and egg replacer they pump into you. Also I know this looks complicated, but it works; I'll try figuring out what pieces are essential and which aren't later.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmr_A4LmgIJfff8zXefEIG8zt6W4DgFtL6V1KTkGsZxtsLqAtt2XfF209Sc6E8fssIHCMTl7HSJAnY9babN0dXIEthbUxvxCdMAWLrk_7Bos3bY7LDlm44tqiXTdaCKGPwAPNIIL3kQo/s640/blogger-image-1742312655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimmr_A4LmgIJfff8zXefEIG8zt6W4DgFtL6V1KTkGsZxtsLqAtt2XfF209Sc6E8fssIHCMTl7HSJAnY9babN0dXIEthbUxvxCdMAWLrk_7Bos3bY7LDlm44tqiXTdaCKGPwAPNIIL3kQo/s400/blogger-image-1742312655.jpg" width="400" /></a></div>
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<br />
VGF S'mores Cake (Made 48 little cakes like above)<br />
1 1/2 c vegan butter<br />
1 1/2 c sugar<br />
1 container coconut yogurt (maybe 3/4c - you could use soy)<br />
3/4 c nondairy milk (I used soy)<br />
2 tbsp molasses<br />
1 tsp cinnamon<br />
1 tsp potato starch<br />
2 tsp tapioca starch (aka flour)<br />
8 tbsp warm water<br />
1 1/2 tsp xanthum gum<br />
1 1/2 tsp baking soda<br />
pinch salt<br />
1 c sorghum flour<br />
1 c oat flour<br />
1/4 c coconut flour<br />
1/2 c brown rice flour<br />
<br />
Coconut "Marshmallow" Frosting (this makes too much frosting for all the cake)<br />
1/2 c vegetable shortening<br />
1 can coconut milk that has been sitting in the fridge for at least a few hours (you want 1/2 c of the solid that separates out on top)<br />
Vanilla<br />
LOTS of powdered sugar.<br />
<br />
Also, 1/2 bar or 1/2 c chocolate for decorating.<br />
<br />
Directions:<br />
1) Preheat the oven to 350.<br />
2) Melt the butter in a big microwave-safe bowl.<br />
3) Mix in the sugar, yogurt, milk, molasses, and cinnamon.<br />
4) In a small bowl (or a dirty cup measure, because washing dishes is lame) mix the potato and tapioca starch, then add the water and mix vigorously with a fork until everything is well combined. This is your egg replacer; add it to the butter mixture.<br />
5) Add the xanthum gum, baking soda and salt to the butter mixture and combine well.<br />
6) Add flours one at a time (or you could be fancy and mix them in a separate bowl, but again, more dishes) and mix well.<br />
7) Generously spray whatever pan(s) you are using (I used a standard cookie sheet with sides, so it was very thin). Bake at 350 until it passes the toothpick test - maybe 20 to 30 minutes, but I didn't time it. This cake is very moist, so if you want it drier bake it a little longer.<br />
8) While the cake is baking, make the frosting - melt the shortening and beat it with the solid coconut stuff and vanilla. Then add powdered sugar and whip until it's nice and thick.<br />
9) Once the cake was cool, I cut it into about 1 1/2 inch squares and piped the frosting onto each one. Then I melted the chocolate in the microwave and used a whisk to drizzle the cakes with melted chocolate.<br />
<br />
Enjoy!<span id="goog_17889280"></span><span id="goog_17889281"></span> <br />
<br />Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-23268312994945286522013-01-11T18:50:00.001-08:002013-06-13T08:26:11.633-07:00Vegan Gluten Free Pumpkin PieModified from <a href="http://ohsheglows.com/2011/11/20/vegan-pumpkin-pie-three-ways-classic-rustic-gluten-free/">Oh She Glows</a>, for a 10 inch pie.<br />
<div>
<br /></div>
<div>
For the crust:</div>
<div>
2c pecans</div>
<div>
1c oat flour (or other GF flour)</div>
<div>
2T sugar</div>
<div>
1/2c GF rolled oats (omit if you don't do oats)</div>
<div>
1t cinnamon</div>
<div>
1t salt</div>
<div>
1T canola</div>
<div>
1/4c agave</div>
<div>
<br /></div>
<div>
Preheat the oven to 350. Process the pecans for 30s to a minute until they are completely chopped and start to release oils. Mix all the ingredients in a medium bowl, then press into a greased pie pan. Prebake the crust for 8 minutes, then set aside to cool. (This crust is so good I've used it to make oatmeal cookies!)</div>
<div>
<br /></div>
<div>
For the filling:</div>
<div>
2 15oz cans pumpkin (not pie filling)</div>
<div>
1/2c sugar</div>
<div>
1/3c nondairy milk</div>
<div>
1T canola</div>
<div>
1/4c pure maple syrup</div>
<div>
3T cornstarch</div>
<div>
2 and 1/2t vanilla</div>
<div>
1T cinnamon</div>
<div>
1/2t ginger</div>
<div>
1/2t nutmeg</div>
<div>
pinch cloves</div>
<div>
<br /></div>
<div>
Whisk the maple syrup and cornstarch in a bowl, then add the other ingredients and mix. Scoop into the crust and bake for 50 minutes. Let it sit at room temperature for an hour to cool, then refrigerate overnight - I didn't try eating it after refrigerating, but Oh She Glows warns against eating before fully set.</div>
Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-45856689022924458692012-04-28T20:29:00.001-07:002013-06-13T08:26:29.819-07:00"Yo Dawg" Oreo CookiesThis cookie was born about a month ago when we had extra Oreos that no one wanted to eat. So, naturally, I baked them into something! Since then, everyone who's tried them has pestered me constantly to make them again, and again, and again. These are especially good with mint Oreos.<br />
<br />
Equipment: Oven, bowl, spoon, measuring devices, pan.<br />
<br />
Ingredients:<br />
1/2 c vegan butter (Earth Balance; or an equal amount of canola oil)<br />
1 1/2 c sugar<br />
1/2 tsp vanilla extract<br />
1/2 tsp chocolate extract (optional; throw in some mint extract if baking with mint Oreos)<br />
1/4 c potato starch mixed with 1 c water (equivalent of 8 eggs)<br />
3/4 c cocoa powder (I always use Hershey's special dark)<br />
2 tsp baking soda (or 3 tsp baking powder)<br />
2 c flour<br />
8 double stuf Oreos (the minimum requirement, of course)<br />
<br />
Directions:<br />
Preheat the oven to 350 degrees F. Melt the butter in a large bowl. Mix in the sugar and extracts. Rigorously mix the potato starch and water with a fork in a separate bowl, then add to the butter mixture. Add the cocoa powder and baking soda. Finally add the flour and mix until a dough consistency is achieved. Crush up the Oreos; quarter-sized pieces are perfect. Knead them into the dough. Grease a cookie sheet. Form 2 tbsp of dough into a ball, then squash a little. Bake the cookies for 8-10 minutes; it's hard to tell when the cookies are done, so I'd suggest trying one after 10 minutes to make sure it's been cooked all the way through. Feel free to share these, but be aware that you may gain a few stalkers if you do.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-66703395300790317302012-04-08T12:06:00.000-07:002013-06-13T08:27:50.088-07:00Settlers of Catan Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-99IEOOOl_Q6-y66DSmSydugvrYvAXiI34fZ5Xl2ny6MWDswcGj4cq7S2o87xfl3wy6Wq8HiPOTWdg4wNNtvYULUoN8suZ3mYN9_AhG_kNZq9ZkGCGsGw80zpYOPvrwhdyHQbony7zA/s1600/IMG_0120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd-99IEOOOl_Q6-y66DSmSydugvrYvAXiI34fZ5Xl2ny6MWDswcGj4cq7S2o87xfl3wy6Wq8HiPOTWdg4wNNtvYULUoN8suZ3mYN9_AhG_kNZq9ZkGCGsGw80zpYOPvrwhdyHQbony7zA/s320/IMG_0120.JPG" width="320" /></a></div>
<br />
So, apparently I never put up my FAVORITE vegan sugar cookie recipe! This recipe is adapted from <a href="http://www.johnandkristie.com/archives/2005/10/perfect_sugar_c.html">Perfect Vegan Sugar Cookies</a>, and it is one of the few recipes that I don't mess with, because they actually are perfect. They work great in all kinds of shapes, and you can get really fancy with them. Anyways, here's the recipe:<br />
<br />
Equipment:<br />
Oven, cookie sheet, large mixing bowl, measuring cups and spoons. (For fancy cookies: rolling pin/wine bottle, cookie cutters, lots of little bowls, toothpicks, ziplock bags and scissors).<br />
<br />
Ingredients<br />
Cookies:<br />
1c vegan butter<br />
1 c sugar<br />
2 eggs (1 tbsp egg replacer, corn starch or potato starch mixed with 2 tbsp water, or mixed in dry if you're lazy like me.)<br />
1 tsp vanilla<br />
1 one-serving container of coconut yogurt (or soy yogurt, or 1/4 c vegan cream cheese or sour cream)<br />
2 tsp baking powder (or 2 tsp baking soda with a little more corn starch, potoato starch, or egg replacer powder)<br />
4 c flour (an estimate, add as much as you need to get the consistency you want)<br />
<br />
Directions:<br />
Heat the oven to 350 F. Warm or melt the butter. Mix in the sugar, egg equivalent, and vanilla. Add the yogurt/cream cheese/sour cream and mix until combined. Mix in the baking powder. Add flour two cups at a time, mixing first with a spoon, then kneading with your hands until the dough is pliable, but stays together very well. If you are cutting cookies in shapes, roll out the dough (I use an empty wine bottle for a rolling pin), then use cookie cutters (or a Settlers piece wrapped in foil) to cut the cookies into the right shapes. Cookies can be baked pretty close, since they don't spread, for 10-15 minutes, just until they start turning golden brown on the edges. Let the cookies cool for at least an hour, then prepare the icing.<br />
<br />
Icing:<br />
Vegan milk<br />
Corn syrup<br />
Powdered sugar<br />
Flavor extracts (I like almond, but anything will taste good)<br />
Food coloring<br />
<br />
Mix together the milk, corn syrup, and powdered sugar until you get a thick icing (you really just have to experiment with proportions, but start with a few cups of powdered sugar, 2 tbsp milk and 1 tbsp corn syrup, then adjust based on how the cookies are coming out.) Add flavor extracts and food coloring. Once cookies are thoroughly cooled, dip them in the icing, then hold them upside down for a few seconds to let the excess drip off, and put them on a covered surface to dry.<br />
For fancy cookies, use plastic bags as icing bags or toothpicks to add details. If you decorate while the icing is still drying, the colors will mix a bit, and the icing will be smooth. If done correctly it can look really cool and professional. If that doesn't work, wait for the icing to dry for at least an hour, then decorate with other colors on top of the dry icing.Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-33833653290080874372011-10-01T12:09:00.000-07:002013-06-13T08:28:04.494-07:00Vegan Jell-OThis recipe is super simple and awesome, I can't believe I went jell-o-less for so long!<br />
<br />
Tools<br />
1 cup measure (or eyeball it)<br />
1 tbsp measure (or eyeball it)<br />
Microwaveable container to hold the jell-o<br />
Microwave<br />
<br />
Ingredients<br />
1 20oz Sprite<br />
Flavoring - I used a cherry mixer<br />
Water (if desired)<br />
4tbsp Agar Agar flakes (or 4tsp powder)<br />
<br />
Directions<br />
1) Measure out 4c of liquid - try 2c water, 1c Sprite and 1c flavoring, then adjust to taste. Take out 1 cup of liquid and set aside (helps prevent spills if your container is really full).<br />
2) Add the agar agar flakes and mix<br />
3) Microwave the solution for 5 to 10 minutes, mixing every 3 minutes or so until the agar agar is completely dissolved (be careful - if the agar agar isn't dissolved your jell-o will be lumpy; if this happens just reheat the jell-o, mix it, and cool it again). Add the rest of the liquid.<br />
4) Chill in the fridge for a few hours.<br />
5) Enjoy!Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-441539049031993802011-02-20T19:58:00.000-08:002013-06-13T08:28:54.825-07:00Super Bowl CakeI know it's been forever, but I did want to share this Super Bowl cake. I made three thin layers, stacked them on top of each other, and frosted with green and yellow frosting. The goal posts are made from straws. Delish!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0HHdMusrfLPfjyg4kAUKuXDH4Qi_4IZ30JPZDS92BvOcLLoPyTLM2In9rCjiE6XEkGfvCoeUKpWZLp_ninz3Gwrc8LvRXTvOwRqCfNwL9NkOW30XAiqTDZ_izCgWLJmHdatM_Q2GyEA/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0HHdMusrfLPfjyg4kAUKuXDH4Qi_4IZ30JPZDS92BvOcLLoPyTLM2In9rCjiE6XEkGfvCoeUKpWZLp_ninz3Gwrc8LvRXTvOwRqCfNwL9NkOW30XAiqTDZ_izCgWLJmHdatM_Q2GyEA/s320/013.JPG" width="320" /></a></div>
Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-22167469278989463722010-08-07T18:39:00.000-07:002010-08-07T18:40:08.041-07:00Opening a Young Coconut<div class="separator" style="clear: both; text-align: center;"></div><br />
I can't even count the number of young coconuts I've had to open for various recipes. Over time, I have come up with an easy and quick way to open them. All you need is a knife, cutting board (or plate) hammer, and bowls to store the meat and water if you aren't using them right away.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vI9if56Q7gRhuo2RUogssbJUpkX71mbU2TixSGGtUbeMfbOTidC9p7FMwe4T9WxoBpMWCYQDNJq211BAbXBdUZD8LZCJZUoPhgJdOn83lJ7TnJGhsjQT7rwyfmlmObikreA2WqIgFa8/s1600/coconut1.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vI9if56Q7gRhuo2RUogssbJUpkX71mbU2TixSGGtUbeMfbOTidC9p7FMwe4T9WxoBpMWCYQDNJq211BAbXBdUZD8LZCJZUoPhgJdOn83lJ7TnJGhsjQT7rwyfmlmObikreA2WqIgFa8/s320/coconut1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The untouched coconut, knife, and hammer.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvaMjv0BkOeTzcd9ovpdnBZWhImNqcxrCo06vV4uzB1XPeV3uvzQq1sRyXTARsbsb0IOdOgCpzf3Bzl8SF0QGb5CYGY-RlmdeL3jCCc8STQYqr7saA2HFx80qhwoZLOQkfRIewhZPNRg/s1600/coconut2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvaMjv0BkOeTzcd9ovpdnBZWhImNqcxrCo06vV4uzB1XPeV3uvzQq1sRyXTARsbsb0IOdOgCpzf3Bzl8SF0QGb5CYGY-RlmdeL3jCCc8STQYqr7saA2HFx80qhwoZLOQkfRIewhZPNRg/s320/coconut2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Cut off the fibrous white husk from the top of the coconut. Cut as close to the inner shell a possible.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBuQj_qZWTXrvWxQhRZiBH4n_d3F-GORTWMgB8dVA9Je-dv25SIQWFb4NJ0LdpUlviR-Y4Pw70JEWWS_qc3qDbRStffuEOZFO3qBU4sogb0uvQ5bCqHXEZsL49jj-qZwNuJVodTcBA_0/s1600/coconut3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBuQj_qZWTXrvWxQhRZiBH4n_d3F-GORTWMgB8dVA9Je-dv25SIQWFb4NJ0LdpUlviR-Y4Pw70JEWWS_qc3qDbRStffuEOZFO3qBU4sogb0uvQ5bCqHXEZsL49jj-qZwNuJVodTcBA_0/s320/coconut3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Young coconuts have a natural stress line around the top. Gently hit the coconut in one point with the claw of the hammer until it gives.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkcp158p85gtKfEC_EX-FZ1WzJPUqve3-rCMx-_SrXeEssqfGKu0X5GSJOIhMa9f7YMpFGKI0BmPvquSSyGKy7q_5b95CG0VqQN42fl2eQ5cZOaav0elhX_gx6HTj3VtZYC84FlBlEJ0/s1600/coconut4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGkcp158p85gtKfEC_EX-FZ1WzJPUqve3-rCMx-_SrXeEssqfGKu0X5GSJOIhMa9f7YMpFGKI0BmPvquSSyGKy7q_5b95CG0VqQN42fl2eQ5cZOaav0elhX_gx6HTj3VtZYC84FlBlEJ0/s320/coconut4.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;">Here is a picture of the hole punched through by the hammer.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkESBrTfY5oudzhGSqELwPZoauUf4ZJBme2kHFHUwwN_0HF9lSjiTWO08zNg1XLjmc2nh-_GPBYnpb4kZdLJ8LeC_lg42P6dHqw3T5dJaO-jA3RBViXveZ43dJF69il8cWnxi2VOl2kNY/s1600/coconut5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkESBrTfY5oudzhGSqELwPZoauUf4ZJBme2kHFHUwwN_0HF9lSjiTWO08zNg1XLjmc2nh-_GPBYnpb4kZdLJ8LeC_lg42P6dHqw3T5dJaO-jA3RBViXveZ43dJF69il8cWnxi2VOl2kNY/s320/coconut5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Work your way around the top of the coconut in a circle, until it's ready to be lifted off.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i6Ny_56JOfortvJGa0Oa0AzHmcm4XUEzkzs81F8DuCYhj2Y2ME2iLTf1XbHjdL2gW6UFlmsz5TEVvE0LimfOZuH3vtSXlgZoAi1NNPcWy9w-RPlbsnhUtMcWHtTw5N42tOUYObHNOhw/s1600/coconut6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6i6Ny_56JOfortvJGa0Oa0AzHmcm4XUEzkzs81F8DuCYhj2Y2ME2iLTf1XbHjdL2gW6UFlmsz5TEVvE0LimfOZuH3vtSXlgZoAi1NNPcWy9w-RPlbsnhUtMcWHtTw5N42tOUYObHNOhw/s320/coconut6.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Use the claw to pry off the top of the coconut.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEzJrF80d3wUUZgF63WvrKusQ6mzWQWKMUTq9J2Cxer1GAxw3kwKgKgVseWvy-RTG8KPbYho31kuuNs4AfVsmudtF-15-_sH92PTi_5HVVkVs2LpqrTJtg9suujF1beC3B4XziEq8X60/s1600/coconut7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrEzJrF80d3wUUZgF63WvrKusQ6mzWQWKMUTq9J2Cxer1GAxw3kwKgKgVseWvy-RTG8KPbYho31kuuNs4AfVsmudtF-15-_sH92PTi_5HVVkVs2LpqrTJtg9suujF1beC3B4XziEq8X60/s320/coconut7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">The opened coconut. Pour the water into a bowl. Use a spoon to scrape the meat out of the coconut.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There you have it! I timed myself last time, and it only took me 5 minutes to get the coconut open. Hope this helps, and happy cooking!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0tag:blogger.com,1999:blog-7594583195232442329.post-27169402442006446872010-07-21T16:17:00.000-07:002013-06-13T08:28:34.836-07:00Super-Simple Shave Ice (Raw)Man, was today hot! I happen to have the privelege of working in un-air-conditioned elementary schools hauling heavy boxes of textbooks around. This morning, when I walked into the library of the school, it felt like stepping into a sauna. To cool off, I have come up with an incredibly simple summer treat that I know you will all love too!<br />
<br />
Tools: Blender (or some other way to crush ice), bowl, knife, spoon<br />
<br />
Ingredients:<br />
2 c ice cubes<br />
1/4 lemon<br />
1/8ish lime<br />
Agave syrup<br />
<br />
Directions: <br />
1) Blend the ice in a blender until desired consistency is reached. My Vita-Mix tends to make snow, but true shave ice has larger ice chunks. Place ice into a small bowl or cup.<br />
2) Squeeze the juice of the quarter of the lemon and lime into the ice. Add more, if desired.<br />
3) Squirt some agave over the top of the ice. Enjoy!<br />
<br />
Of course, you could experiment with other fruits and such, especially if you are fortunate enough to own a juicer. This could even allow you to create syrups that you could store in the fridge for future shave ice creations! Also, I do have two other posts I've been meaning to get up, but it feels tacky to post three things in one day. Plus I need to use my laptop to get pics off my camera. Anyways, look out for two more posts very soon. Until then, happy cooking!Sara Jhttp://www.blogger.com/profile/16005501789674662532noreply@blogger.com0