Scraps and Snippets ~ Cinnamon Bun Cake

This is a really delicious and much easier scratch for a cinnamon roll itch. I Veganized (and eased up on the fat from this version).

 

Cake:
1/4 Cup room softened Earth Balance margarine
1/4 Cup applesauce
3/4 Cup sugar
2 flax eggs (2 TBSP ground flax, 6 TBSP water mixed together and set aside.)
1 teaspoon vanilla
1 and 1/2 Cups non-dairy milk
3 Cups flour (I used whole wheat pastry flour)
4 teaspoons baking powder
1/2 teaspoon salt

Topping:

3/4 cup brown sugar
2 tablespoons flour
3 teaspoons cinnamon
1/4 Cup and 2 TBSP softened Earth Balance
1/4 Cup and 2 TBSP applesauce

Glaze:

1 3/4 Cups powdered sugar
3 TBSP non-dairy milk
1 teaspoon maple syrup
 
Putting it all Together:

Instructions for the cake:

Cream Earth Balance, applesauce and sugar, add flax eggs, vanilla, and milk. Add dry ingredients and mix well. Pour into a 9 x 13" greased pan.

Prepare topping:
Stir together topping ingredients until cream. Drop evenly over batter by tablespoons and swirl through the batter with a knife. I pulled the knife horizontally through each row of cinnamon blobs. Then I did the same vertically until I had a pretty marbly pattern.

Bake at 350º for 45 minutes.

Glaze:

Whisk glaze ingredients till smooth. Drizzle 2/3s over warm cake. And leave the rest for icing lovers to add as they desire to their own piece.

Scrambles and Scribbles ~ Vegan 101. Meet the "Meats" Part 1

"You don't eat meat!?! That's Okay. I fix lamb."  uh, no. Thanks. 

Meat. I'm not going to lie to you and tell you that your first experience with a meat substitute will rock your world and replace meat in your heart forever. If you are committed to getting meat out of your life, you need also to commit to allowing your tastebuds a chance to change and grow. And they will. Some of the meat subs we've tried have tasted as good to meat eaters as they do to us, others have been utter fails to all. But the key is to keep trying and growing. I'll post links to some of my favorite recipes (mine or others) the next time in Part 2. But for now, he's something to chew on.

This is where the omnivores (meat and veggie eaters) in your life really notice the "Vegan thing."  It's pretty difficult to fake steak and pot roast, turkey and ham. However, you can get the sensation of a meaty feel or flavor. And you can usually satisfy the meat itch. My favorite go to cookbooks for meat replacements are by Isa Chandra Moskowitz. Vegan with a Vengeance has the best Seitan recipe. (more about Seitan in a moment). And Veganomicon brings us the Chickpea cutlet. These recipes are worth the purchase price of the cookbooks and as a bonus she has lots of other great recipes in them as well. If you buy fake meat at Whole Foods or Trader Joe's you're making an investment. With some fairly inexpensive ingredients and a little time you can make your own and you control what goes into the end product. But fake meat that's packaged and ready to go is wonderful for convenience. We love the Gardein, Fieldroast and Upton products we've tried. Trader Joe's has an inexpensive meatless strip that has fooled a few omnivores.
Seitan is wheat meat also known as gluten. You buy gluten flour either packaged or in bulk. Most recipes call for anywhere from a 1/2 cup to 2 cups depending on what you are making and how many you need to feed. Average price that I pay is about three bucks a pound and a pound makes several servings. The Vegan with a Vengeance recipe is very close to the same taste as found in the processed seitans. Machine made seitan texture is hard to replicate, but I've made seitan rolls and sliced it pretty thin and frozen it and it's a satisfying meat replacement. The chickpea cutlet recipe I mentioned above contains gluten as well as chickpeas and they make a really filling and delicious chicken breast substitute. But. People with wheat allergies can't do gluten.
Tofu and tempeh are other meat substitutes. Tempeh is a step beyond tofu, basically tofu that has fermented and may contain grains.  Both of these are an aquired taste. Tofu, unless it's breaded and fried or blended into something like "scrambled eggs" is pretty tasteless and the texture will not fool anyone. And tofu is the classic Vegan staple from the seventies. Tofu will develop a chewier texture if you freeze it to help dry it out. Tofu bacon is really tasty and easy. Tofu is pressed (to push out water) marinated in soy sauce (some add liquid smoke and maple syrup) and then sliced and pan fried. I will marinate, slice and freeze it. Otherwise, my tofu usually ends up as scrambled eggs...how to:. saute the veggies you want, dump your pressed tofu (to get the water out, put it between two plates on a few paper towels set something heavy on top plate for a half hour or so) into the pan. Toss in some spices like salt, garlic powder...and tumeric. Tumeric gives it the yellow you need to fool yourself into thinking you are eating scrambled eggs. Cook until the tofu is broken up and yellow and you have what resembles scrambled eggs and veggies. Isa Chandra Moskowitz has a Vegan Brunch cookbook that has several "egg" dishes. Google vegan scrambled eggs and you'll find a lot of recipes. A local Asian restaurant serves peanut butter tofu which is on my list to recreate at home.
Tempeh is a smokier, nuttier taste and is firmer and smaller than tofu. It can be sliced, marinated, breaded, crumbled. It can work as bacon, in dishes to replace chicken or beef. I've not found a must go to recipe with tempeh. But I keep trying.
Beans, nuts, grains and vegetables can stand in for meat. Meaty vegetables are eggplant, mushrooms and cauliflower. Cauliflower has become a new favorite. I haven't done what some have, slab it like steak, but have discovered breaded cauliflower wings and that alone makes me sing it's praises. Portabella mushrooms are another favorite meatlike vegetable, we love them grilled or roasted. And we love then sliced and sauteed with pepper and onions. We have come to the point we are not seeking to have a "meat" with each meal. Instead we are trying to find foods that makes us feel alive and nourished. If that's three piles of different styles of veggies, then that's what it is.
Binders like eggs are limited in cooking. Ground flax seed and liquid (1 TBSP flax to 3 TBSP liquid)  works in something like "meatloaf." As I mentioned with scrambled eggs, tofu is a usual substitute. I've even seen tofu used as egg salad. I haven't tried it, don't know if I want to. Ya know?
Chicken and tuna salads are all over the internet. I've seen seitan, tempeh, tofu and chickpea versions. I've made one that almost scratches the itch for us. But we were never big chicken salad fans. Tuna, I haven't even tried, though sea vegetables add the fish to the "tuna". I think the key is to add similar spices and bits. For tuna salad I'd need to add sweet pickles and mustard because that's what my mom's recipe included.
The following websites have some great meaty type meal ideas and recipes.

Fat Free Vegan
Peas and Thank You
PPK
Happy, Healthy Life
Oh She Glows

The following cookbooks have great recipes. Each of these has multiple vegan recipes I've made and love, Peas and Thank you (check out her blog for a feel) is a go to book with traditional recipes tweaked and some new creative ideas. I've already mentioned Vegan with a Vengeance and Vegiminicon. Both of these have traditional and ethnic recipes. (The authors blog at PPK so you can check out some of their recipes there.)

Scribbles and Scrambles ~ Why Vegan # 1

So I've learned a few things since starting the Vegan journey almost two years ago. 

I've waxed not so eloquently about some of these details but maybe have not covered enough to make my journey clear to my readers. 

The big question I would've and did ask when starting this trip is "How to go Vegan and what have been the best helps along the way?"

And since January is right around the corner, and January is the month when humanity generally decides to make healthier choices, I think the timing is right to share our personal Vegan 101 path. 

Are you considering going meatless? Once a week? Cutting back? Do you want to live a greener life and reduce your carbon footprint? Are you motivated by health? Animal protection? A combination of both?

In this season of overindulgence, while considering your future health and choices, here are some details that may build a map of the route we are on. 

The following information is fluid rather than concrete because I haven’t read all or cooked from all Vegan cookbooks and websites. However, the resources I’m supplying have been helpful to me on my journey. And they have been well worth the cost of trying the recipes and buying the books.

The first three are recipe books that have a decent amount of teaching on the whos, whats, whys and hows of Veganism. If you are concerned about the environment, your health and furry (or not so furry) little (or not so little) critters you would choose well to check out Thrive Foods, The Kind Diet and Skinny Bitch Ultimate Everyday Cookbook. Each of these contain loads of details and help on how and what to do. Each of them also contains some tasty recipes. Some of the ingredients are likely odd for the newbie Vegan or wannabe Vegan, especially in Thrive Foods and The Kind Diet. Thrive Foods really does a great job explaining why to consume the unusual items he suggests. 

Not using/consuming animal products makes a huge difference in our environment. Again, Thrive foods goes into loads of detail about the impact of animal farming. Recycling, walking or riding a bike everywhere, buying local…these things all add up, but avoiding the use of animal products knocks it out of the park. 

If words like Miso (just opened my first bag ever), Tempeh (started dabbling a year ago) and the idea of eating sea vegetables (gag) makes you feel overwhelmed, you can breeze past those ingredients and revisit them as you feel more comfortable. Thrive has smoothie recipes and raw meal ideas. Skinny Bitch has a vegan cookie that will fool anyone. And The Kind Diet has a couple of recipes that have become go-to for me. 

Documentaries are also a great source of information on health and environment. (Food Matters, Food, Inc. Forks over Knives, King Corn, Vegucated, Fat, Sick and Nearly Dead)Do note that if you are sensitive about animal suffering, you may struggle with many details. And documentaries always have a bent.   

Inform yourself to make the decision that is best for you and one you can live with. And no matter what decision you make, you will discover nay-sayers and critics. What you choose to put in your body is a lot like your spiritual beliefs. What I believe spiritually is truth. But that truth, no matter how real it is, feels, is shared with others, documented by ancient writings etc. etc. is a personal decision. I believe and base my life on truth, many others do not. And beliefs can be passionate and polar opposites. Veganism, food, diet and nutrition contains those same camps and sometimes they are light years away from each other.

Another cookbook that is of value for newbies or explorers is Supermarket Vegan, especially if you live in an area without Trader Joes, Whole Foods, co-ops or Farmer’s Markets. Supermarket Vegan is a good resource. Heavy on salads and sides, light on desserts, but lots of recipes where you can find ingredients in your local grocery store.

One of my most valuable basic books is The Complete Guide to Vegan Substitutions. It contains charts and details, recipes for just about every substitution you might need to find. It shows how to veganize your favorite recipes. It’s a basic building block. The handful of recipes I’ve tried will be ones I’ll tweak the next time I make them, though, because they were a bit bland. It offers a basic foundation to build on rather than the perfect book for the recipe you will serve to your next gathering of omnivores (meat and dairy eaters...). Vegan on the Cheap is another good resource. I like (and so does my budget and body) using whole foods to make my own meals. These both help me to do that.

Next Topic: 

Basic Cooking Trials and Tribulations. Transition from Traditional to Vegan. One step at a time.

Scribbles and Scrambles ~ Ponderous Thoughts...

Things to ponder:

1) I had an ad on my page yesterday that I can't say I would support. But I have no control of the ads that are posted by the affiliate I'm associated with. Everything one reads on the internet is not necessarily the whole sum of reality. My ad had been replaced later in the day, and it certainly didn't tweak my reality. Just sayin. 

2) Pinterest can be a great thing. Or a really, really, really good way to use up stuff that lacks purpose or is destined for a landfill. It can also be a time-waster. In more ways than one. This letter K is an example. One would think wrapping twine around a cardboard letter would be simple and quick. Well. Neither. Hot glue = pain. Tacky glue = wicked mess. The final product is cute and cheap. But people. Trust me...any letter of the alphabet (expect maybe l, I know for a fact that G and E are two hour projects, too) will take two hours and make a crazy mess of your work station or hands. 

 3) I'm a big fan of not taking press completely seriously. Some of what we believe and embrace is clever marketing or agenda. Whether or not you agree with the information in this little infographic, it's worth considering.




Provided by: http://www.learnstuff.com/

Scribbles and Scrambles ~ Farm Report, Not by Les Nessman

Farm day was a scorcher. 

So, imagine how glad we were when we were assigned "just the pack, ma'am, just the pack."

The farmer and interns were sitting around the packing area, looking at a pile of kohlrabi when we arrived. At 1:30 they all looked like they had used up one of their nine lives. Have I mentioned that the farmer is in her early 60's? Important note. They had been working since 8:30. The temperature was low 90's and there was some pre-hoped-for-rain-humidity in the air. They'd killed beetles and removed damaged leaves. They'd picked, they'd weeded. The farmer made an organic veggie lunch for them and they'd just recharged.

We exchanged niceties and the details of the pack and the washing and box wrangling commenced.  The farmer grabbed her hat and gloves and the twenty-something interns sighed, stood up and grabbed theirs. "Off to pick more kohlrabi." The farmer chirped on her way out. 

An hour later the door opened letting in the blazing sun and bringing women bearing armloads of octopus like veggies. They dumped them, soaked up a little cool air in the cold room, came out into our area wiping their faces on their arms. 

"Ready girls?" The farmer said. In her hand rested two packets of seeds. "It's going to rain tomorrow. I want to get these seeds in." 

The interns followed. I may have seen one mouth "Help Me!" over her shoulder as she exited the protected cocoon. 

This was a long pack. We didn't get home til after 7:00. We packed the last bits of broccoli and early harvest of beans, the last of the snap peas, lettuce, kale, chard, beets, garlic, a kohlrabi or turnip, and some cabbage found it's way into a few boxes. Oh, rhubarb, can't forget that little addition. As I've sung the praises of volunteers benefiting from the less-than-perfect produce extras I took the discarded ends and not so beautiful chunks, and so far I've gotten 8 cups of chopped fruit and I expect to get another pie's worth out of the rest. Three pies for a little elbow grease...Hmmm I think that's a deal. But, as per usual, I digress.

Our box was full. And we worked hard. But we didn't do diddly compared to the farmer and her interns. They came back two more times for seeds. If it was going to rain, by golly, those seeds were going into the ground. They'd gulp water or green tea and scarfed their snacks.  Each time I saw them, they seemed a little more wilted. But not the farmer.

I've mentioned the nibbling that goes on in the garden? The farmer grazes, and we follow her example. I can't back this claim,but I'm pretty sure organic vegetables are super juice and that doing what you love is 220 voltage energy. Gotta be. Because if she didn't love this, the farmer would be insane. 

And the farmer got her beautiful rain. And we will all benefit from her diligent work in a few short weeks. And it's awesome to see tough Iowa stock in action. When I'm 60 I want to make 20-somethings sweat and grow weak in the knees, too. Gotta eat more organic veggies.  

Serials and Scenarios ~ Treasures of Healthy Living

 

Treasures of Healthy Living

Did you know you can find the answers to many health problems in the pages of Scripture? Think of God's Word as a treasure map that leads straight to the healthy life you've always dreamed of. It reveals how you can move from a sick, lackluster life to one that is full of energy and hope. This practical Bible study will reveal the truth about the foods you eat and provide simple tools to begin improving your physical, emotional, and spiritual health. You won't believe how much your life can change when you grab hold of the treasures God has provided for you.

In this book, you will:

 - Discover the basics of nutrition to build a firm foundation for your health

 - Obtain the tools you need to evaluate and improve your health

 - Examine the harmful effects of altered food and household products

 - Find healthy alternatives to unwholesome foods

 - Learn how diet, exercise, and your spiritual life go hand-in-hand

 - Lay the groundwork for a lifetime of positive health

There are dramatic health benefits when we eat the food God provides for us instead of the processed packaged food man provides. Since changing their diet in 2003, Annette and her husband have come off of all their prescriptions, lowered triglycerides from over 900 to 140, lowered cholesterol from 300 to 160, and lowered their blood pressure to normal.

About the Authors Annette Reeder, a Biblical Nutrition Consultant, is leading people all around the country on an adventure with the power of food to change lives one meal and prayer at a time. Annette is a graduate of Liberty University and Huntington College Health Sciences and the founder of Designed Healthy Living a nutrition consulting ministry. Dr. Richard "Dick" Couey is Professor Emeritus of Health Sciences at Baylor University. Dr. Couey has spent nearly fifty years studying the physiology of the cell. He has especially studied how nutrition, exercise, and stress affect the cell's biochemistry and physiology. Dr. Couey's students praise how Dr. Couey can make the complexities of the cell seem understandable.

My Thoughts: I'll be checking this one out very soon. As all my regular readers know, I'm sold about whole foods and am a big fan of veggies, veggies. Since we went organic five years ago and Vegan/Whole Food Plant Based a year ago we've seen great results healthwise. 

I'll post my review once I get a chance to get through the book.

Scribbles and Scrambles ~ Here's How My Garden Grows

Scraps and Snippets ~ Eggplant-Olive Italiano

Brilliant dinner from leftovers. 

Here's what I had.

1/2 bag of rice pasta
14 small medallions of breaded/baked eggplant (breading was flax egg (4 TBSP water, 1 TBSP ground flax)...eggplant slices dipped into flax mixture then dunked into a mixture of 1 tsp garlic powder and 1 Cup bread crumbs and baked.)
4 Chickpea cutlets from Friday night's dinner.

Here's what I did. 

Eggplant-Olive Italiano.

1 TBSP Earth Balance
Diced eggplant (1 or better yet breaded cutlets chopped into 1 inch squares)
3 cloves of garlic, minced
2 cans (or 1 large) diced tomatoes (or if you've got fresh ones, use three.)
8-16 green olives (stuffed is fine) thinly sliced (I used 8 jumbo ones)

Heat Earth Balance until it melts and sizzles. I used pretty high heat, I wanted this stuff to caramelize. Toss in eggplant chunks and garlic. Cook until golden and cooked through, stirring regularly. Toss in olives and mix. Finally, dump in tomatoes and simmer, scraping the pan bottom to get all the good bits incorporated.

Set aside to let the flavors marry. Prepare pasta. Put hot pasta on plates, top with cutlets or skip the cutlets and just drench the pasta with the eggplant mixture.

Scraps and Snippets ~ What My Tastebuds Told Me....

April 1st brings my one year Vegan anniversary.

How about an update? For starters, will I stick with a Whole Food Plant Based Vegan diet?

Well, here's the rambling answer. I did shed 20 pounds within two months of getting rid of dairy and I've kept it off without dieting or depriving myself. Rob's gnarly Rheumatoid arthritis affected knuckles are now normal looking. I feel better and have more energy.

Throughout this year I was an imperfect Vegan.

Though I've stuck pretty close to the goal of eating animal product free I've had moments where I've succumbed to dairy. And one where I gave into meat in the past year. Rob has done so more, but that's his story, not mine.

The meat was something I never thought I'd go for and it shocked me...I ordered and ate a sausage mcmuffin...last July. On our trip. I had a moment of hungry insanity and that was what I picked. UGH. Not even tempted anymore...not even in a moment of insane hunger. But that little slip taught me that I didn't want to slide those fast food grease bombs down my gullet anymore. Wasn't worth it.

The dairy moments have been infrequent but they've happened. A few times at a party I'd eat a slice of dessert so as to not hurt someone's feelings. (And, really, if something's going to get me, it's going to be dessert.) Last night I went down big time. We went to an event for Rob's job that was a dessert mecca. I fixed a plate knowing full well it was loaded with dairy. And boy oh boy, I regret it. My tastebuds have changed. As I was tasting some of the desserts I was calculating how much sugar, dairy fat, non-organic dairy and GMO products went into each creation. Flashbacks from documentaries and articles I've read filled my thoughts. Not pretty thoughts at all.

What's more, I really tasted the items. Honestly, they were good. But. Really, truly, the things that we are producing in our kitchen are as good if not better than what we ate. (They are better, they taste good and they are full of grain, fiber, decreased processed sugar, less fat and as organic or local as possible, I feel good about that.) 

I left behind a plate littered with dessicated dessert parts and a renewed appreciation for the changes we've made in our diet. I also left with a headache, a gurgly stomach and sinus pain. Chances are I'll pay for a few days while my body processes the feast.

So. Will I remain Vegan? I'd rather eat clean and feel better. I'd rather eat organic. I'd rather eat dairy free. So. Yes. I will continue with this new way of life. Because, it's just that, a new way of life.

Scraps and Snippets ~ Banana Ice Cream...

One of the recipes in Minnesota taught me a sweet skill. The recipe itself ended up being one of the least favorites. But that was because of the flavor pairings. But our minds went crazy trying to pair the parfait idea with this delicious soft serve consistency ice cream. There will be parfaits in our kitchen, as soon as we can stop ourselves from making and immediately eating the...Banana ice cream.

Now onto the sweet skill. You need a food processor. The girl who posted the original deets said she'd tried a Vitamix to less than stellar results.

Here's the recipe.

You take as many "happy" bananas as you want. Make sure they are "just right bananas," not the black and slimy banana bread bananas. Peel them. Chop the bananas up into bite sized chunks. Put them in a freezer bag. Put them in your freezer and freeze for a minimum of an hour. 

Dump as many bananas as you have people to serve (approximate size of a banana because they will be in chunks  so estimate or you could put each banana into a separate container if you are picky about stuff like that) into the food processor. Example: Use two or three for a two or three person serving. One banana per person...but stick to two or three in each batch. Run the food processor on high. 

You will think there is no way an ice cream substance is going to happen. No way. They break into tiny grainy looking bits and look less and less like creamy goodness. But magic is coming. Stop and scrape it now and again so all the pieces get fluffed. You will have a creamy, deliciousness in three or four minutes.

In our experiments at home, & and I have made banana ice cream with a blob of peanut butter and a splash of non-dairy milk (about a TBSP of each) and the  cinnamon banana version with a few sprinkles of Vietnamese Cinnamon 1/4 to 1/2 teaspoon per banana. (BTW, there is a difference in cinnamons. Veitnamese is delicious and sweet. Highly recommended.) The results are yummy, slightly softer in consistency, but delicious. And the additions soften the banana taste. Uhh. Chocolate chips tossed in....yum. However, the banana taste is pleasant and not overwhelming because you are using the not overripe bananas.

Try it but be warned, it's addictive.

Scribbles and Scrambles ~ Minnesota Food Fun...

 Last week & and I went to Minneapolis to hang out with our fake family. 

Michelle is my personal Martha Stewartish nemesis. I compete with her on a food level. She stinking beats me every time. I should give up and just go to her place, but no, she keeps inviting herself to Iowa. :  ). Michelle is also the one who cracks the fiction writing whip and insists that I feed her Fabio scenes. (Yes. I know, you have two coming. Art takes time!) 

She also likes to try out creative foodistry. She went all Vegan while we were there and had the ingredients for lots of tasty recipes that we then returned home with. We also tried a couple of restaurants. The first was a raw food restaurant*. I think this was a first for them. We've gotten a taste of raw and really, really admire the tricks of the trade. 

 Ecopolitan is a delicious raw food experience.

The wait was a little challenging... but if you go to a raw restaurant and plan on a speedy delivery I'm thinking that's an unrealistic expectation.

We each got half-sized meals. The three girls got hummus pizza...yum. yum. The mature, but-not-quite-overripe  girls got raw tostadas...yum. yum. yum.

And we ordered a cashew cheeze cheeze log or some such thing for an appetizer. We each shelled out 12 or so for a light lunch. Not bad. Especially considering the taste and the quality of the ingredients. 

Bottom line. If you haven't tried a raw restaurant you really should give it a go. At least once. And if you happen to be in the Twin Cities, Ecopolitan is a good one.

* Raw food. Simple explanation. Heat processing is not part of raw food preparation. No stove. No oven, no flames, no fry daddies.  Instead, the whole food items (like nuts, grains, beans, veggies and fruits) are put together in creative ways. Breads are really large, crackers that are dehydrated.  A dessert may have a crust made out of nuts and dates versus pastry. The food may be warm, just warm (and will never have been heated over 119 degrees (I believe that's the maximum) or served chilled. The reason? Heat kills the enzymes in food and the enzymes are the life and nutrition within the food. Just like boiling a veggie to mush kills the texture and flavor, heating kills the enzymes in fruit or veggies. 

A lot of items, like grains, beans and nuts are soaked to soften them and make them easier to eat. 

Scraps and Snippets ~ Great Grain Obsessions....

I've gone on and on about the garlic bread I discovered via serendipity.


I'm not through going on and on. 

I'll be honest. Bread scares me. It feels like it's such a fussy thing that I'll be certain to mess it up. But this garlic bread recipe base is so easy to work with and non-intimidating that I've been experimenting.


I made a loaf of French/Italian style bread and I made it with Flax and sprouted wheat flour.

Freakishly good. And easy. Really.


Great Grains This Bread Recipe is Well, Great.



3 teaspoons yeast
1 cup warm water (110-115 f)
1 teaspoon sugar
1TBSP olive oil
1 TBSP ground flax seed
1 teaspoon salt
1 cup sprouted wheat flour
1 cup flour + additional to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)

Put yeast in bowl and cover with 1/4 of the cup of water. Stir and add sugar. Let sit for a few minutes til it foams. Add oil, salt, remaining water, flour (the sprouted wheat and the 1 cup of other) and ground flax. Stir until mixed well. It will form a soft ball. Add another 1/4 of flour or so, knead that in (in the bowl works just fine). Repeat that step two or three more times until the dough doesn't stick to you and it forms a nice ball. Knead it a minute or so. Let sit in a warm spot for 1/2 hour or 45 minutes, it will double in size. Preheat oven to 425. When ready form the dough into a long log. Mine was about 10 inches long. And flatish. Lay on a greased cookie pan or stone. Cut 7 or 8 diagonal slits down the top of the loaf. Don't go all the way through. Let sit another 10 minutes or so. Place in the oven and bake 25 minutes give or take.


That's it. It's tender, tasty and has a great texture.

Scraps and Snippets ~ Love You Latte Bars or Bites...

Fruit of Recipe Contest # 4

Love You Latte Bars or Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4

heaping cup raisins

1/2 cup and 1 TBSP Cocoa

1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)

1/2 tsp salt

2 tsp vanilla

2 TBSP apple sauce

1/2 Cup vegan and gluten free white chocolate chips and/or dark chocolate chips.

Additional white chocolate chips and/or dark chocolate chips for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP each (makes approx 20. Bake 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with two chocolate chips of choice. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.

If you really want to go another layer of decadent. You can add a bottom crust to the bars.

1/2 cup coconut flakes or bits

5 dates

2 TBSP cocoa

1/4 teaspoon salt

1 TBSP coconut oil.

Process all ingredients in food processor until the mixture is uniform and sticks together well. Press into the bottom of the greased 8 x 8 pan. Sprinkle chocolate chips over crust. (1/4 cup or so) dollop cookie layer batter over it, smooth. Bake at 350 for 22-24 minutes.

Scraps and Snippets ~ My Heart Beats for You Sweet Bites...

Fruit of the Recipe Contest # 3

My Heart Beats for You Sweet Bites

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 cup plus 1 TBSP Cocoa

1/2 tsp salt

2 tsp vanilla

2 TBSP all fruit cherry preserves

1/2 Cup vegan gluten-free white and/or dark chocolate chips

Additional white chocolate chips, dark chocolate chips and cherry preserves for garnish.

Preheat oven to 350. Combine all items (except chocolate chips) in food processor until all ingredients are incorporated. Stir in chips and roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with additional toppings. A dollop of cherry preserves and two chocolate chips. Cool

and store in fridge

Scraps and Snippets ~ Orange You Glad We've Got Each Other Bars Etc.

Fruit of Recipe Challenge # 2.

Orange You Glad We've Got Each Other Bars

Crust:

1/2 of an orange's zest (zest whole orange, put 1/2 aside

for filling)

1/4 teaspoon salt

1 TBSP coconut oil

5 dates (regular sized)

3/4 cup coconut raw flakes

Filling:

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.

15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins

1/2 tsp salt

2 tsp vanilla

1 TBSP coconut flour (or pulverize shredded raw coconut)

Juice from one orange

Zest from 1/2 orange (zest the whole thing and put 1/2 aside)

1/2 cup dried cranberries

1/2 cup vegan gluten free white chocolate chips

Preheat oven to 350 if making bars or cookies.

Combine all crust ingredients in food processor until combined, uniform and holding together. Press crust into bottom of 8 x 8 pan.

Filling: Combine all items (except cranberries and

chocolate) in food processor (no need to rinse after using it for the crust) until all ingredients are incorporated.

Stir in chips and cranberries.

Bake at 350 for 21-24 mins. Cool and store in fridge. Can also be rolled into cookie bites. Bake for 9-11 minutes. Press cranberry and white chocolate chip on top. Keep in fridge. Also, unbaked, this is a great dip. Follow all directions for filling, and put in fridge to chill, use gluten free/vegan cookies/crackers. You may also roll the dough into balls, chill, then roll them in the crust mixture and make truffles.

Scraps and Snippets ~ Peanut Butter Mocha Smooches...

Sarah commented about my post yesterday. She said she believes it is a rumor. Interesting. Here's a link she sent me. I will be reading the whole thing. 


http://blog.wholefoodsmarket.com/2012/02/gmo-monsanto-buyout-rumors-untrue/


However, Trader Joe's and Costco could still provide my list of items. :  )


Here is a recipe for you.  Peanut Butter Mocha Smooches (Gluten free, Vegan, and no added sugar/fat)

1 can white beans or 1 1/2 to 1 3/4 cups from scratch.
15 pitted dates (I used standard, you'd need less with Medjool) or 3/4 heaping cup raisins
1/2 Cup  plus 1 TBSP Cocoa
1 TBSP espresso powder (or 1 TBSP freshly ground coffee beans)
1/2 tsp salt
2 tsp vanilla
4 TBSP Peanut butter
2 TBSP Apple Sauce

Additional Peanut Butter (Approx 1 TBSP and dark chocolate chips (Vegan) for cookie garnish.

Preheat oven to 350. Combine all items in food processor until all ingredients are incorporated.  Roll cookies into balls about 1 TBSP (makes approx 20). Bake at 350 for 10-11 mins. When removed from oven press an indentation in the cookies with the handle of a wooden spoon. Fill indentation with a dollop of peanut butter and a chocolate chip. Cool and store in fridge.

If you prefer bars. Put batter in a greased 8 x 8 and bake for 21-24 minutes.  

Scribbles and Scrambles ~ A Harvest of Disappointment

So. I was discouraged to read parts of this yesterday! I didn't have time to read the whole article. And I've been told that it isn't quite as it appears. That I should read Whole Foods's rebuttal. Which I will do.
http://foodfreedom.wordpress.com/2011/01/27/organic-elite-surrenders-to-monsanto/

However. My first response is to say I will never shop there again...that I can no longer trust them. I know this is knee jerk and I don't want to be a jerk.  So I will pause and wait until I have a chance to read it and look into the decision that these corporations made. 


I do feel ashamed to be an Iowan, though. I understand the importance of farming and need for farmers to make money etc. etc. But I also think it's important for farmers to be able to make money producing food that is actually food. 


Trader Joe's. Here is a suggestion for you. Capitalize on the choices made by Whole Foods. I already buy my organic produce (off season) at Trader Joe's. I also buy lots of other organic products. However, Trader Joe's you lack the following items and if you'd sell them I'd not need to go to Whole Foods.


Gluten (organic)
Silken tofu (the shelf version)
Dried beans and lentils (organic)
Organic whole wheat pastry flour
Nutritional yeast
Coconut or almond milk based yogurt


Costco. Take note as well. Add more organic items like oatmeal, beans, lentils, whole wheat pastry flour.... 


Just sayin.

Scraps and Snippets ~ Oriental Lettuce Cups ~ Vegan

I hope you don't mind a recycled picture. : ) We ate these so fast I couldn't get one shot. More than one omnivore at the table said. "I'd be Vegan if I could eat this every day."

These taste a lot like P F Changs lettuce cups. Better, in my opinion, because I have control over my ingredients.

Oriental Lettuce Cups

2 Cups of "Hamburger Crumbles"
3 stalks of celery fine dice.
1/2 small dice onion
1 clove garlic minced
2 teaspoons of sesame seeds
1 tsp garlic powder
1 TBSP sesame oil
4 TBSP soy sauce


Saute onion, garlic and celery in sesame oil until tender. Add "hamburger" crumbles, sesame seeds, garlic powder and soy sauce. Mix well. Scoop a few tablespoons into lettuce "shells." (2 or more Romaine leaves laid in a X if they aren't cuppy enough on their own. Or you could put the "shells" in silicone cupcake holders and press down til they form more of a cuplike shape. The weight of the filling does help with this.)

Scraps and Snippets ~ "Hamburger" Crumbles

I did not post yesterday. I can't blame it on my internet connection, which may or may not be fixed as I had to reboot it this morning. (Happy thoughts, happy thoughts, butterflies and daisies, ah yes, I feel better.) 

I spent the evening crafting. Why? Because I'm making a few gifts this year. Oh, and because I'm INSANE!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I have a closet full of craft items that I just want to use up. And since I'll be having company in about two weeks and that will require massive cleaning, I decided it's time to HAUL 

everything out. That way my stress level can be OFF THE CHARTS 24/7 until Christmas Eve morning. Ha.Ha.Ha (add the deranged, twisty-eye look and a touch of desperation to the ha, ha, ha, and you've got it.) 

However, while I'm crafting Netflix is making sure I'm catching up on all sorts of stuff. In the meantime, still looking for those recipe ideas to incorporate into the family file. Here's a great one. Really. And inexpensive, too. And if my grand craft ideas turn out, I'll even share those pictures and success stories with you all. (After I gift them, of course.)

"Hamburger" Crumbles

2 Cups brown rice

2 Cups prepared lentils

1 Cup oatmeal

1/2 Cup TVP (textured Veggie Protein or more rice if you prefer)

3/4 Cup finely chopped mushrooms (not minced, but small) (or extra pecans or rice)

1/2 Cup chopped (small) pecans (Or use more rice or more mushrooms)

2 tsp black pepper

1 TBSP garlic powder

1/2 tsp tumeric

1/4 tsp cayenne

1/4 tsp cumin

1/8 Cup olive oil

1/8 Cup soy sauce

Mix this all together very well. Place in lightly greased 9 x 13 pan. Place in 300 degree oven for 1 hour and 15 minutes, stirring every 15 minutes or so.

You don't have to use TVP, it doesn't hold the recipe together but does give a little extra protein. I loved the texture and taste of this. I probably got 6 or 7 cups. Keeps in the fridge for a week or so. I froze cup sized bags for future use and it freezes well.

Here is the original recipe. 

My tweaks made it way easier. It did not require a trip to a store and helped use up some of the stuff I have on hand.

Scribbles and Scrambles ~ Farm away from Farm Part 2

Yesterday I shared a bit about the grower's conference we attended. One of the experts is a tree guy who travels the world because of his knowledge of trees. With him he brought loads of pictures of places he's traveled. And the crops they grow. Golden wheat fields in Australia, corn fields in parts of Asia etc. Bottom line, exotic and different places with crops that look freakishly like our own heartland.

And then he shared some disturbing information. Disturbing because I really want to know what has touched my food. Disturbing because I think eating local saves so much wear and tear on the planet and makes for food that actually still retains taste and food value.

Shipping, exporting and importing of food is big business. If we don't eat local, we may be eating something grown in another part of the world and shipped to us. While this is pretty much necessary when talking about things like bananas, should it be when we are talking about apples? Do we not all live within 50 miles of an orchard?

He said that much of the fish that is caught in Norway is shipped to China for processing and then back to Norway before coming to the states. It's cheaper to ship it back and forth than to process it where it was caught. He said that China has a goal of supplying 40% of America's food by 2020. What? Yeah. China. He also said he is not surprised with some of the food issues and contamination problems as he has seen the quality and processing of crops first hand.

Like I said, disturbing.