No-Queso-Dilla from 'Plant Based on a Budget'

SO easy, so good! :))) We added spinach!

http://plantbasedonabudget.com/recipe/no-queso-dilla/

Banana Split Smoothie

Super good little pick-me-up afternoon shake ;) (we made w/out the protein powder)

http://abolitionistvegansociety.org/banana-split-protein-smoothie/#.Uj4fceB8tUN

'Plant Based on a Budget' and 'Vegan Richa'

I'm going to attempt to make at least two of these (aiming for all) from these two amazing blogs. How insane do they look?

***Update: made the wraps and they turned out really good! Didn't have mustard powder, used dijon mustard instead. LOVED the jalapeno sauce! (may cut sugar in half next time though - seemed a bit too sweet). I 'blanched' for the first time yesterday and that's the way to go with broccoli so it's not all mushy (one of the reasons I haven't been a big fan of it). I totally recommend the wraps...

http://plantbasedonabudget.com/recipe/lentil-tacos/

http://www.veganricha.com/2013/04/triple-chocolate-salted-caramel.html

http://www.veganricha.com/2013/09/tempeh-scramble-jalapeno-popper-dip.html

Vegan Lemon Cookies

The kid LOVES lemon so these were a big score. The only difficult part is waiting the 15-30 min until they harden enough to eat! Enjoy!

Yield: 13

Ingredients:

• 2 cups almond flour (if using almond meal food process to make into flour-like consistency)
  
• ½ tsp baking soda
  
• ⅛ tsp salt
  
• ¼ cup coconut oil
  
• 2 Tbsp maple syrup or agave
  
• 1-2 Tbsp lemon juice
  
• 1 Tbsp organic lemon zest (about 1 lemon)
  

Method:

1. Preheat oven to 350°F.
   
2. Combine almond meal, baking soda and salt in a food processor, and process until fine.
   
3. Add coconut oil, maple syrup, lemon juice and lemon zest, and process until a dough ball forms.
   
4. Scoop out about 1-2 Tbsp of dough, roll into a ball and place on baking tray.
   
5. Gently press down.
   
6. Bake for 6-8 minutes (mine took about 7), until just golden brown (after you remove them from the oven they will continue get darker).
   
7. Let cool for 15-30 minutes (or they will fall apart).
   

Vegan Mac and Cheese with Coconut Milk

By request I searched out a new vegan mac and cheese. Made with coconut milk this one here pleases the picky little fella. He's trying to teach his little sis how to say 'cheese' and although she's only 8 months she's already got 'Mommy' and 'Daddy' down and I swear I heard her little voice say the sweetest version of 'Cheese'. Enjoy!

Vegan Mac and Cheese

Ingredients:

12 ounces uncooked wheat, rice or quinoa macaroni (I used plain old macaroni)
1 ½ cups unsweetened coconut milk (We use Trader Joes in the green carton.)
¾ cup nutritional yeast
1 clove garlic, minced
2 Tablespoons vegan butter (or olive oil)
½ teaspoon sea salt
½ teaspoon white or black pepper
½ teaspoon curry powder
1 teaspoon stone ground mustard
Parsley for garnish

Prep:

1. Cook the macaroni according to instructions.

2. While the macaroni is cooking, combine all of the sauce ingredients in a pan and sauté over medium heat. Stir occasionally until the mixture starts to thicken. Note: the mixture will continue to thicken as long as it is being heated. If it gets too thick, just add more coconut milk.

3. Pour the “cheese” sauce over the macaroni. Serve in individual bowls and garnish with fresh or dried parsley.

**Chef’s note: If you want an even richer cheese sauce, use coconut creamer instead of the milk (So Delicious original flavor).
from:http://yummyplants.com/vegan-recipe/vegan-mac-and-cheese/

Vegan Black Bean Soup

I am really not a huge fan of black bean soup. Every time I order from restaurants I seem to be quite
dissapointed. Well I think I found the winner....It's easy (relatively) and really good. Enjoy, beauties!

Ingredients:
1 Tbsp. olive oil
1 large yellow or white onion
3-4 cloves garlic, finely chopped
4 1lb can black beans, drained and rinsed
1 stalk celery
2 carrots
Juice of 1/2 lemon (I think this makes it!)
1/2 tsp. cumin
2 tsp chili powder
1 tsp. oregano (fresh or dry. I used fresh - so good!)
2 tbsp. finely chopped parsley
Sea salt to taste
Pepper to taste
4 c. water (or veggie broth)
1 can chopped tomatoes
few Tbsp nutritional yeast (optional)
*I threw in a handful of frozen veggies (mix of corn, peas and carrots) towards the end. You too can do the same if you want to be as hardcore as me.

Instructions:
Heat oil in large pot. Saute onions. Add garlic and veggies. Saute.

Add remaining ingredients, except the toppings along with the water and bring to a boil. Lower heat to simmer. Mash some of the beans (about half) with potato masher or electric mixer. Just enough to thicken base of soup. Cover and simmer 10 min.

Toppings green onions, daiya cheese, soy yogurt or soy sour cream.

Colleen Patrick-Goudreau

http://www.compassionatecook.com/

This woman is my hero! I'm hooked on her podcasts and her cookbooks (that insane strawberry chocolate pie on my site is from her!:) She's an incredible speaker who will no doubt engage you (you should check her out on youtube this is my favorite speech of hers: http://www.youtube.com/watch?v=xWD1Zze5Qo4).

***Raw Key Lime Pie***

For Fathers Day I whipped this baby up for the sweetest man and father on earth! The ol' hubby is a lover of the key lime like you wouldn't believe! I found this recipe written down on wrinkled up scratch paper in our recipe book. I had gotten it years ago when we lived in Austin from one of the guys at the raw foods bar. He never gave me the exact recipe, just what ingredients were used. So it was trial and error. Needless to say it was a HUGE hit! Gone in just a few days. Bare with me and my flakey measurements....

Raw Vegan Key Lime Pie

Crust:
1 c. Dates
1 c. Macadamia nuts
3/4 -1 c. Coconut flakes (add a little at a time)
Food process dates and nuts first then add coconut flakes slowly. Push crust into a pie pan.

Filling:
1/2 - 3/4 c. Agave (to taste)
3 Avocados
about 2 Tbsp. Coconut oil
Lime juice (juice of about 6 juicy limes)
Lime zest (from those 6 limes - as much as you can get equaling several Tbsp)
Vanilla to taste (about 1/2 - 1 tsp.)

Food process until well blended, making sure avocados blend well.  Add on top crust. Refrigerate or freeze for several hours before serving. Garnish with lime slices and coconut flakes to impress the pops (and yourself;)

***To make it a chocolate pie instead just ass cocoa powder instead of lime juice and zest.

The ORIGINAL Mothers Day! Plus soup :)

This was the original meaning of Mothers Day! Julia had it right! We don't get into the commercialization of any holiday let alone Mothers Day in our family. That being said, we had the most perfect day of baking (another rhubarb pie), getting cutie-boy in the sprinklers out back and then all of us going to the beach! The boys then made this delicious black bean quinoa soup for dinner for me - perfect! Now that I know about Julia and her righteous intention I will celebrate this in the forefront of my mind from this day forward. ~B

The Original Mother's Day Proclamation

                Julia Ward Howe

While countries around the world celebrate their own Mother's Day at different times throughout the year, several countries, including the United States, Italy, Australia, Belgium, Denmark, Finland, and Turkey celebrate it on the second Sunday of May.

In the United States, the origins of the official holiday go back to 1870, when Julia Ward Howe—an abolitionist best remembered as the poet who wrote “Battle Hymn of the Republic”—worked to establish a Mother’s Peace Day. Howe dedicated the celebration to the eradication of war, and organized festivities in Boston for years.

In 1907, Anna Jarvis, of Philadelphia, began the campaign to have Mother’s Day officially recognized, and in 1914, President Woodrow Wilson did this, proclaiming it a national holiday and a “public expression of our love and reverence for all mothers.”

Today’s commercialized celebration of candy, flowers, gift certificates, and lavish meals at restaurants bears little resemblance to Howe's original idea. There is nothing wrong with that. But here, for the record’s sake, is the proclamation she wrote in 1870, which explains, in her own impassioned words, the goals of the original holiday.

Arise, all women who have hearts, whether your baptism be that of water or of tears! Say firmly: "We will not have great questions decided by irrelevant agencies, our husbands shall not come to us, reeking with carnage, for caresses and applause.

"Our sons shall not be taken from us to unlearn all that we have been able to teach them of charity, mercy and patience. We women of one country will be too tender of those of another country to allow our sons to be trained to injure theirs."

From the bosom of the devastated earth a voice goes up with our own. It says, "Disarm, disarm! The sword is not the balance of justice." Blood does not wipe out dishonor nor violence indicate possession.

As men have often forsaken the plow and the anvil at the summons of war, let women now leave all that may be left of home for a great and earnest day of counsel. Let them meet first, as women, to bewail and commemorate the dead. Let them then solemnly take counsel with each other as to the means whereby the great human family can live in peace, each learning after his own time, the sacred impress, not of Caesar, but of God.

In the name of womanhood and of humanity, I earnestly ask that a general congress of women without limit of nationality may be appointed and held at some place deemed most convenient and at the earliest period consistent with its objects, to promote the alliance of the different nationalities, the amicable settlement of international questions, the great and general interests of peace.

I'm steering you over here for the delicious Black bean and quinoa soup from the post punk kitchen:

http://www.theppk.com/2013/03/black-bean-quinoa-soup/

*****~~~~Vegan Lavender Ice Cream~~~~*****

One of my many great loves in this life is lavender! I'm propagating a dozen out back currently in the hopes of having a lavender field one day (even if it ends up being only a mini field :) I use lavender oils all over my face and body, diffuse it throughout our house, have a satchel under my pillow - I just can't get enough lavender! So you can imagine how happy I was upon finding this recipe a few years ago in the glorious Mothering magazine (which sadly, is out of print :(…...Well I finally got around to making it and EVERYONE loved it! It may be wishful thinking but I felt a bit calmer after eating the other day ;) If you happen to have an ice cream maker here you go....

Lavender Ice Cream

1 1/4 cups soymilk or almond milk
1/4 cup fresh lavender flowers and buds
(about 8 large sprigs)
14 oz full fat coconut milk (not light)
1/2 cup granulated sugar or agave

Pour soymilk into a small saucepan and warm on med-low heat until it just begins to boil. Stir in lavender flowers and buds. Cover and remove from heat. Steep for about 20 min.

Place fine mesh strainer over medium bowl. Pour soymilk through stainer to remove lavender. Whisk in coconut milk and sweetener. Cover and chill in refrigerator at least 3 hrs then freeze in ice cream maker according to manufactures instructions.

Vegan Rhubarb Strawberry Pie

poor little crust ;) 

fresh is best!

This pie is so easy and very good. I picked up the rhubarb at the farmers market this morning! The crust didn't end up looking so pretty because I was being called for a nursing but it tasted good so that's all that matters. I almost fell over when I actually got a "Mommy, this is so very delicious and thank you so much for making it for me!" from the four year old who is known (so far) for not having the best of manners ;) I had made when we lived in Austin but he doesn't remember. The little five month old was staring especially wide-eyed at all of us in the hopes (I think) that we would share (poor little baby, she's so ready to eat!)
You can whip this pie up in minutes; enjoy!

rhubarb pie!

Filling:
2 C. rhubarb (chopped into bite size pieces)
1 C. fresh strawberries, sliced thin
3 Tbsp. water (if using frozen rhubarb omit)
1/4 C. sugar (I replaced with maple syrup)
Combine all ingredients above on stovetop under med heat until rhubarb becomes tender. Then add:
3 Tbsp. cornstarch
1 Tbsp. Flour
1/2 tsp. cinnamon
Mixed three ingredients together, then into rhubarb mixture and then add into pie crust (see pie crust recipe below). Then add top pie crust.


Super-Easy Pie crust:
(I had a frozen pie crust so I just made one for the top. If you don't have a frozen one just double this up and split into two making one for the bottom and one for the top).
1/4 C. safflower oil
1/2 tsp. vinegar
1/2 tsp baking powder
pinch salt
1 C. unbleached flour
2 Tbsp non-dairy milk
Combine all ingredients slowly. For bottom: press into pie plate. For top: roll onto floured surface into about the size of the diameter of the pie plate. Place on top.

Black Bean and Butternut Squash Burritos

I got this recipe from the fabulous 'oh she glows' site and it's as good as it looks. Head on over there  and enjoy as much as we did :)

http://ohsheglows.com/2011/10/24/black-bean-and-butternut-squash-burritos/

Vegan Butter Pecan Ice Cream---Yummmmm

This takes a little time but I swear it's SO WORTH IT! Plus you and your soul will feel much better not supporting the insanely cruel and nasty dairy industry! Sonny-boy loved the whole process and thought it was the best ice cream he's ever had!  If you don't have the time to do the step of baking the nuts, no worries it really is good the raw way too! Enjoy~

Butter Pecan Ice Cream
(Vegan, gluten free, low fat, sugar free)

Ingredients:
2 bananas, sliced then frozen (note that it says slice then freeze. Doing it the other way around is much more difficult.)
1 c. pecans, roughly chopped
1 tsp agave nectar
1 tsp maple syrup
1 tsp vanilla
2 Tbsp coconut milk (optional)

Directions:
Mix agave nectar and maple syrup together and toss with chopped pecans to coat.

Spread coated pecans on a parchment lined cookie sheet and toast at 300 degrees for about an hour.

Refrigerate for 20 minutes to an hour.

Blend bananas, candied pecans, vanilla and coconut milk (if using) together in a food processor until smooth. (Depending on how frozen your bananas are, it may go through a crumbly phase – just scrape down the sides of the bowl and keep blending and it will smooth out). Top with a few of the candied pecans.
from: the amazing - clean green simple site: http://cleangreensimple.com/2011/03/vegan-ice-cream-without-a-machine/

Almond Milk

I don't know why it's taken me so long to figure out I could make my own almond milk that is worlds better than store bought! I never liked having to choose between organic almond milk that has sugar in it or non-organic that has no sugar. I found the happy medium - organic sweetened with dates! BEST MILK I'VE EVER HAD!

In the youtube link below, Mimi Kirk gives a step by step at the beginning of her video on how easy it is to make almond milk. You can also watch the entire video to learn how to make a pretty decadent chocolate milk shake! Per Mimi's suggestion I picked up a few paint strainer bags (for the straining of the milk) for a few bucks at the hardware store. I'll never go back to store bought! :)) Enjoy!

http://www.youtube.com/watch?v=uMEUxszYx5k
Ingredients:

1 cup raw almonds
water for soaking nuts
3 or 4 cups water (depending on how 'thick' you like your milk. You could make your own cream as well using much less water)
2 dates (optional)
1/2 tsp vanilla (optional)
Preparation:

Soak the almonds in water overnight or for at least 6 hours.
Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth.
Strain the blended almond mixture using a cheesecloth or other strainer.

Homemade raw almond milk will keep well in the refrigerator for three or four days.

~~~Irish Soda Bread!~~~

So today I've decided to talk in an Irish accent ALL DAY! My maternal Grandma Mary was born and raised the first eighteen years of her life in Limerick (my Grandpa Jim the first 20 in Tipperary). I picked up the accent from my Grandma who still retained it. Good thing my husband and son think I'm funny (so funny that sonny boy has decided to attempt his version of an Irish accent that's top notch! -it's in his blood). Little darling baby girl also lights up like a little leprechaun when spoken to in this Irish way ;)……. Top of the mornin to ya, ya bloody bastards! Enjoy~

Ingredients:

2-1/2 cups all-purpose flour

1-1/2 teaspoons baking soda

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons white sugar

1/2 cup vegan butter, cut into pieces

1 cup raisins

1/2 cup currants (you can substitute raisins if needed.)

2 teaspoons caraway seed, optional

3/4 cup Soymilk (I used the full-fat kind--Eden brand is best)

3 tablespoons apple cider vinegar

Preheat oven to 400 degrees F. and grease a cast iron skillet.
Stir or whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended.

Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal.
Stir in the raisins, currants (if using), and caraway seeds (also if using).
Make a well in the center of your mixture and pour in the soymilk and vinegar. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times.
Place dough in skillet. It will flatten out a bit in the pan. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. (The purpose of the scoring is to help heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. It may take a little longer as it takes longer for the pan to heat up. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

1: If the top is getting too dark while baking, tent the bread with some aluminum foil. Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

The rip bowl

It goes without saying that most cereal is either full of sugar or has GM ingredients so we avoid that isle in the store like the plague. We are not a cereal family. Until now, that is. This "Rip Bowl" from 'The Engine 2 Diet' is a big fav now in this household! We're all loving it and especially the little one who wants to be a firefighter and is quite obsessed with Rip Esselstyn. There are all sorts of fruit variations to this that are equally as good (blueberries, kiwi, mango, strawberries, any other berries, etc.).

Ingredients:

1/4 cup raw old-fashioned oats
1/4 cup Grape Nuts or Ezekiel brand equivalent (we haven't used yet- still delish)
1/4 cup bite-size shredded wheat
1/4 cup Uncle Sam cereal
1 tablespoon ground flaxseed meal
2 tablespoons raisins
2 tablespoons walnuts
1 banana, sliced
1 kiwi, sliced
Segments of one grapefruit and juice (We never did this, still turned out good)
¾ cup milk substitute of choice (I think almond is best!)

Instructions:

Toss all ingredients except the grapefruit and milk substitute into a bowl.
After cutting grapefruit in half, use a small, sharp knife to remove the segments. Add segments to the top of the bowl and squeeze in the juice.

Top the bowl with milk substitute.

Variations:

In a pinch, simply add water (the fruits blend with the water and give it a sweet taste)

~~Brussel Sprouts w/ toasted Pecans~~

Pre-heat oven to 400. Wash brussel sprouts and slice length-wise in half. Pour olive oil and stir. Add garlic, pecans, sea salt and pepper and place in oven for 25 min. approx. Check half way and stir.

Ingredients:

4 c. brussel sprouts
2 tbsp. olive oil
2 cloves garlic, chopped
handful of pecans, torn in half or bits (not too small)
sea salt
pepper

~~Black-eyed Bowl~~

The picture doesn't do this meal justice but I swear it's so good!! When we open our vegan cafe in 2050 we'll call this the 'black eyed bowl'. I end up mixing all three together. Super high in protein and calcium! I can't get enough of the kale salad. Everyone loved it!

Kale salad
Rinse kale and spin to dry. Then tear into bite size pieces.

Ingredients
1 head dinosaur kale
*garlic powder - about 1 tsp
*coriander - about 1 tsp.
*cumin - about 1 tsp.
*nutritional yeast - about 3 tbsp
*hemp seeds - about 3-5 tbsp.
olive oil - about 3-5 tbsp.
apple cider vinegar - about 1 1/2 tbsp.
sea salt to taste

***All the spices I never really measure - just add to taste. Add olive oil last.

Black-eyed peas
Place about 1 1/2 C. in pot, cover with water and bring to a boil. [[[Add whatever spices you want - (I add garlic powder, cayenne, onion powder, kombu sea veggie, and sea salt at the end).]]] Now simmer to med/low for about 25-30 min.

Quinoa
Rinse thoroughly in strainer. Cook according to pkg instructions. Equal parts water to quinoa. Cook like rice, except for time-- 10-15 min is usually all mine takes. Add sea salt and 'Earth Balance' butter when done.

Best Vegan Chocolate Chip Cookies Ever~

These are pretty ridiculous! I intended to make them chocolate chip chocolate dipped cookies (maybe I'll freeze and do later) but my daughter wasn't having it in her sling in the hot kitchen.....Little man says these are his fav of all time! Enjoy~

1 cup unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup unrefined sugar
1/4 tsp sea salt
1/4 tsp blackstrap molasses
1 - 1 1/2 tsp pure vanilla extract
1/3 cup pure maple syrup
1/4 cup organic canola oil (a little generous 1/4 cup)
1/3 cup non-dairy chocolate chips (I used the huge ones "Enjoy life" brand)

Preheat oven to 350°F (176°C).
In a bowl, sift in the flour, baking powder, and baking soda.
Add the sugar and salt, and stir until well combined.
In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined.
Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not overmix).
Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little.
Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out).
Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.
Makes 8-10 large cookies.

New baby - no time....

Another vegan baby y'all.....I've been a tad busy since the birth of our little darling last week. She arrived in the birthing tub in our living room after only 2 1/2 hours of labor! (and I thought her brother came quick after only 5!). All 9 lbs!! 20" of her are perfect! Vegan babies come quick...The midwives couldn't believe her weight and I still can't. She looks just like her brother and like him, will be helping me out with recipes in no time.
In the meantime I'm sending you over to this site for a few good ones......

http://blog.fatfreevegan.com/

*~~Chocolate Chip Ice Cream---Vegan style~~*

So if you've ever had Luna and Larry's vegan ice cream (made with coconut milk) you know it's just INSANELY good...Well I tried to replicate today since we bought an ice cream maker yesterday (kinda feel like I've been re-born!). It turned out really good - not as good as L&L's but still super good and I'm saving a bit by not spending $7 a pint. I'm looking forward to trying almond or soy milk next time to see how it turns out. Enjoy~

Ingredients:
-2 cups milk-of-choice or nondairy creamer or coconut milk (we used coconut milk- full fat not low!)
-1/4 cup agave or maple syrup, (heard brown sugar is also good)
-1/8 tsp salt
-1/2 - 1 tsp pure vanilla extract
-vegan chocolate chips (we used a handful of "enjoy life" and chopped them up really small
Instructions:
Mix all ingredients in a bowl. Then transfer to your pre-frozen ice cream maker and churn away! (ours took 15 min. and it went fast b/c little one was so into it ;) Check manufacturers instructions as each maker is apparently different.
We had it right after we were done churning (soft serve) and after it had chilled several hours. It's MUCH better IMO after it chills awhile.

~~~Vegan Pumpkin Bread~~~

Batman said he wanted halloween food this morning and Mama decided he then must have pumpkin bread. It's good, it's easy and it's November food. It's definitely kid approved! Enjoy~

Ingredients

1 c flour
¾ c whole wheat flour
1 c dark brown sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
1 c pumpkin purée
½ c oil
3 Tbsp maple syrup
3 Tbsp water
½ c chopped walnuts or pepitas


Instructions

Preheat oven to 350°F.
Grease and flour a loaf pan.
In a large bowl, mix together flours, sugar, soda, baking powder, salt, and spices.
In a small bowl, whisk together pumpkin, oil, syrup, and water.
Add wet mixture to dry; combine until just moistened.
Fold in nuts.
Pour into prepared pan and bake 40-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

Curried Cashews

Totally and completely addictive (and I don't even particularly like curry!). I cut recipe in half but kinda wish I hadn't....Enjoy~

INGREDIENTS
6 tablespoons lemon juice
6 tablespoons curry powder
4 teaspoons kosher salt
6 cups unsalted cashews


PREPARATION
Position racks in the upper and lower thirds of oven; preheat to 250°F.
Whisk lemon juice, curry powder and salt in a large bowl. Add cashews; toss to coat.
Divide between 2 large rimmed baking sheets; spread in an even layer.
Bake, stirring every 15 minutes, until dry, about 45 minutes.
Let cool completely. Store in an airtight container for up to three weeks.

~Maple Walnut Brownies~

I like these for kids, mainly because they're not super-sweet. Plus they take about 5 min to make. Enjoy~

Ingredients:
1 1/3 c. flour
1/3 c. cocoa
1 1/2 tsp. baking powder
3/4 c. maple syrup
1/2 tsp. salt
1/4 c. water
1/3 c. oil (canola worked well)
2 tsp. vanilla
1/2 c. chopped walnuts

Directions:
Preheat oven to 350.

Sift together flour, cocoa, salt and baking powder.

Add maple syrup, vanilla, water, oil and walnuts.

Mix together gently.

Spoon into a lightly oiled 8x8 pan and bake 25-30 min.


From cookbook "How It All Vegan" by Sarah Kramer

~~Easy Thai Vegetable Green Curry (Served with Rose Rice Pistachios & Lime)~~

Once again the lovely genius at: http://mouthwateringvegan.com brings it. This is so good, will curb any thai food cravings you may have (like me!) and not nearly as complex as it may look upon first scan. Enjoy~

Serves 4 (Not really. Next time we'll double for a good amount of leftovers).
INGREDIENTS
sesame oil for gentle frying
2 spring onions, finely chopped
2 cloves garlic, finely chopped
2 zucchini (courgettes), roughly chopped
1 sweet potato, roughly chopped
10 mushrooms, sliced
1 small red pepper, roughly chopped
1 inch piece of ginger, finely chopped
½ tsp galangal powder (optional)
2 cups (500 mL) coconut milk
2 tsp Thai green curry paste
1 cup broccoli florets (pre-steamed)
1 Tbsp teriyaki sauce
salt to taste
1 tsp agave nectar, or maple syrup
1 tsp raw sesame seeds (for garnishing)


METHOD
In a saucepan, pour a little sesame oil, and fry your courgettes until slightly golden, turning them around as you do so. You may wish to bake them on a baking tray, and brush with sesame oil on both sides, if you wish to avoid frying them. Set aside.
Next, in another saucepan, fry the mushrooms for a few minutes until they yield their juices, then, when cooked, spoon onto the courgettes.
Using the same empty saucepan, fry the sweet potato until a little golden on both sides, then add the onion, ginger and garlic, and continue to mix. At this point, stir in the green curry paste, and then add the coconut milk. Lower the heat, and allow the potatoes to soften – check this with a fork.
Now add the pre-steamed broccoli florets, the red pepper, and the remaining ingredients.
Simmer for 15 minutes, and then serve.

Rose Rice Pistachios & Lime
(We never used the rose water(don't even know what that is)and it was still fab!)
INGREDIENTS
basmati rice, boiled according to instructions (I used 2 cups rice)
1 Tbsp rose water
the zest of 1 lime
a handful of non-salted pistachio nuts
METHOD
Just boil and drain the rice, rinse with tepid or cold water, then garnish with the remaining ingredients. Serve with curry dish or alone.

Udon Noodles w/ Tofu ~

Darling husband -aka dh (he thought that stood for dick head....?? ;) can't cook so much (he was raised in the midwest- poor thing). Every blue moon, he attempts something completely new and I can't help but think it's really sweet when he does. I present to you a quick, easy tofu dish that we all really liked! Enjoy~

Ingredients:

1 Pkg. Udon Noodles, cooked according to directions on pkg. (approx. 2 bundles of noodles, add more if desired)
2-3 Tbsp Olive oil
2-3 Tbsp. Soy sauce (or to taste)
Organic sprouted tofu (pre-pressed for 15-20 min, drain excess water every few min.)
1 carrot, matchstick sliced
1/2 yellow or white onion, sliced thin
1/3 bundle of green onion
1/2-3/4 c. purple cabbage

Cook tofu in olive oil 5-10 min. Then add noodles, carrot, onion, cabbage and soy sauce. Once it's all cooked add green onions. Voila~

*****No-Bake Strawberry Pie with Chocolate Chunks*****

I got this from "The Joy of Vegan Baking" (Colleen Patrick-Goudreau's fabulous book!) and it's really good. It was a big hit! Little one helped me make it and was so proud of himself - as he should be! Enjoy!

Ingredients:


4 c. ripe strawberries, sliced
1 No-Bake Pecan Crust (see below)
1 c. ripe strawberries, whole
5 pitted dates, soaked 10 min in warm water and drained
2 tsp. fresh lemon juice
Non-dairy dark chocolate chunks, preferably from a good, organic, fair-trade bar

No-Bake Pecan Crust:

2 c. raw pecans or almonds (I prefer almonds, although I haven't tried half almonds, half pecans yet. I found using just pecans was way too strong and pecany)
3/4 - 1 c. pitted dates, preferably medjool
1/4 tsp. sea salt
Canola oil for greasing pan

**Place nuts in food processor and grind them until they are a course meal. Add dates and salt and process until thoroughly combined. Press the mixture into a non-stick or lightly oiled 8-9" pan

Directions:

Arrange the sliced strawberries on top of prepared crust and set aside. In a food processor combine the whole strawberries, with the 5 soaked dates (drained) and lemon juice. Puree until smooth. Pour this mixture over the top of the slice strawberries. Arrange the chocolate chunks, if using, on top of the sauce and refrig 1 hour before serving.

From "The Joy of Vegan Baking" by Colleen Patrick-Goudreau (best dessert cookbook ever!)

Sweet Potato and Lentil Burritos

Soooo good and super easy. PERFECT for kids! Little darling loved them! I got this recipe from an old Mothering magazine and it's a keeper. Enjoy!

Ingredients:

4 large sweet potatoes
1 Tbsp cumin
2 tsp. chili powder
salt to taste
6 large whole-wheat tortillas
2 c. cooked lentils
1 c. salsa
2 c. daiya cheese, shredded

Roast sweet potatoes for 1 hour at 425. Remove from oven (leaving oven on). When potatoes have cooled enough to handle, peel and mash.. Add cumin, chili powder, and pinch of salt; mix well and set aside.

Spread down middle of tortilla, a few Tbsp of sweet potato mixture and a few Tbsp cooked lentils. Add 1 Tbsp salsa and sprinkle of cheese to taste. Roll up bottom third of tortilla, fold in sides, then roll up tortilla rest of the way. Place burritos in oiled baking dish. Repeat with remaining tortillas, making sure to pack burritos tightly together in dish. Sprinkle any remaining cheese over tops of burritos and bake 10 min until cheese is melted.

Tropical Tapioca Pudding

I got this from "The Conscious Cook" by Tal Ronnen and I think I've put this up before. It's really good and not as complicated to make as it looks, I promise. Enjoy~

For pudding:
2 - 13 1/2 oz cans of coconut milk (not light)
3/4 can filtered water
1/2 c. small pearl tapioca (not instant)
1/2 tsp. sea salt
1/2 c. granulated suger (or agave)
1 tsp. vanilla bean paste or extract


Fruit (choose one or two - i don't know how all would taste but it would be worth a try):
2 large ripe bananas (diced)
1 ripe mango (diced)
1-1/2 c. pineapple
1-1/2 c pomegranante seeds
1 lrg persimmon
3-4 kiwis


1.) Combine milk, water, tapioca and salt into medium saucepan. Bring to a boil over med-high heat.

2.) Stir in sugar or agave then reduce to med-low and bring to a gentle simmer. Stir frequently until pudding has thickened and tapioca pearls are translucent. About 20-25 min.

3.) Remove from heat and stir in vanilla. Fold in fruit and let cool for 15 min. Spoon in serving bowls and serve warm or chilled at least 2 hours. Garnish with more fruit.

From Tal Ronnen's "The Conscious Cook"

Raw Chocolate Coconut Bars

2 c. unsweetened coconut flakes
1 c. cocoa powder
1/2 - 3/4 c. agave (depending on how sweet you like them)
1/2 c. nut butter (of your choice)
1/3 c. coconut oil
pinch of sea salt


Pulse all ingredients in a food processor until it becomes a brownie like consistency. Form into squares and set on baking sheet in frig. Keep refrigerated. Enjoy~

Savory Tofu Sauce

I was introduced to this sauce when I worked at "The Spot" in Hermosa Beach when I was in my early 20's. It is one of the best I've ever tasted at you can put it on top of everything (burritos, tacos, potatoes, veggies/rice and beans). Of course it's even better at the restaurant because they do something magical to it that I just don't know about. Enjoy~

Savory Sauce from "The Spot"

3/4 c. Almond or Safflower oil
3/4 c. water (I usually add a little more
1/4 c. Braggs Liquid Aminos
1/8 c. brewers yeast flakes
1/4 tsp. kelp powder
1/4 tsp spike seasoning
1/4 tsp basil
1/8 tsp. granulated garlic
1 1/2 tsp lemon juice
1 1/2 tsp. Tamari
1 pkg. firm tofu, rinsed well (16 oz.)

* I often don't have the kelp powder or the Spike and it still turns out great. The cookbook was written a while back so I don't think the normal size for tofu is 16 oz anymore so I just adjust it by adding a little less of everything else.

Lemon Poppy "Cheesecake"

This woman has the most incredible recipes on her site: mouthwateringvegan.com (where I got the chocolate coconut bars for fathers day). Everything she posts looks insanely good and although I haven't yet tried to make this, I trust it's divine. Enjoy~

***~Vegan Quesadilla's with Spinach and Zucchini~***

God, i love my child. The other day, while grocery shopping at Whole Foods, this went down...
Almost 4 year old son-"So cows milk comes from mommy cows but what body part?"
Mom- "Well, the 'breasts' of the female cow."
Almost 4 year old- "So people drink cows breast milk?"
Mom-"Yep."
Almost 4 year old-"That's disgusting!!" (loud enough that two customers turned around)
Mom-"I agree with you."
Almost 4 year old-"And it's stealing. You shouldn't steal."
Mom-"That's true too."

He's been mulling this around in his head for many, many months and it's so adorable to see him piece it all together so easily. Of course, I think he got his impressive streak from my side of the family with all the lawyers, judges, and rebels.....

So in the spirit of stickin it to the man ie: the horrific dairy industry and celebrating really cool, compassionate companies like DAIYA and Follow Your Heart, my hubby created this recipe in about, ummmm - 2 minutes. I don't know what's going on with Daiya cheese and this sell-out they seem to be having but it's been at least 75% off for the past two weeks so I've been buying them out every time I do a Whole Foods run. My massive appreciation for this non-dairy cheese continues. I present to you some really awesome, easy vegan quesadillas........

.....Enjoy~


Ingredients:
Organic Trader Joe's or Whole Foods Tortillas
Daiya cheese
Organic Refried beans
Organic zucchini (about 1 small zucchini)
Organic frozen spinach
Avocados/or guacamole and or salsa (optional)

(Served two adults and 1 child)

Directions:
Sauté the frozen spinach, zucchini and any other veggies you want to throw in or you have laying around you want to use up. Sauté until done or all water from spinach is gone. Set aside.
Slice daiya or spread on top of one of the tortillas. Spread refried beans over another tortilla, add sauteed veggies onto cheese side tortilla and fry in pan. Place lid on top to melt cheese faster. Top with guacamole or salsa~

~~Bountiful Coconut Chocolate Bar~~

got this from the ever-so-awesome mouthwateringvegan.com and made them for fathers day b/c the hubby has a thing for chocolate and coconut. they were really good, just remember to heat up the chocolate again after it's been sitting and before you pour the last bit over the top. enjoy~


Note : You will need a Tupperware container (approx 5.5 x 4 inches), and to line its base with greaseproof paper (i used a small 5x4 container, doesn't really matter as long as you have a container that will mold bars into appropriate size for you.)

INGREDIENTS FOR THE CHOCOLATE
7 oz of good quality vegan chocolate
a pinch of salt
1 heaped tsp coconut oil

INGREDIENTS FOR THE FILLING
1½ cups shredded coconut
1 Tbsp white vegan sugar
1½ Tbsp coconut oil
4 Tbsp (60 mL) water


METHOD -First place your chocolate ingredients together in a glass bowl, and microwave until melted – a minute or so on full should do the job. Otherwise the bain marie method will do (see http://en.wikipedia.org/wiki/Bain-marie
-Then place the coconut oil in a small saucepan, and heat gently until melted. -Then add the dessicated coconut, sugar and water. Mix for a couple of minutes, then remove and set aside to cool.
-Next, pour a few spoons of the chocolate in the base of the tupperware bowl (therefore sitting on top of the greaseproof paper base). -Now place in the freezer to solidify – 20 minutes or so should do the trick.
-Remove from freezer, and spoon the coconut filling on top of the chocolate base, and place in the freezer for a further 15 minutes. -Warm up on stovetop the remaining chocolate.
-Remove from freezer, and pour the remaining chocolate on top of the coconut filling – and once again, place in the freezer for a further 20 minutes.
-When it is solid, but not frozen, remove from freezer, and turn upside down. -Remove the greaseproof paper, and cut into your desired shapes. -Keep in an airtight container, and consume within 3 days.

All recipes, content & design © Miriam Sorrell mouthwateringvegan.com 2010 These are free recipes for your pleasure