Scraps and Snippets ~ Sinai Chop Salad

Sinai Chop Salad

Ingredients are cut into bite sized pieces so every bite has a little of everything.

One can of garbanzo beans (chickpeas) (If you have dried around, make your own. A can = about 1 and 2/3 cup cooked beans.)

Three heads of Romaine lettuce washed and chopped

Two cucumbers. Remove most of the skin but leave just a bit for color and chop into bite sized pieces.

Four small dill pickles (chopped)

Purple onion ½ to a whole onion, depending on size and your preference (small chopped)

Four to six tomatoes (chopped)

Dressing: (Make this at least the day before so all the flavors marry)

2 TBSP tahini (Sesame seed paste with a very distinct flavor should be in internal section of the store.) (If this scares you, or you don't want a jar of tahini in your fridge you can use hummus)

4 TBSP Apple Cider Vinegar (may need more or some water to get to consistency you'd like)

1 teaspoons oregano (dried) or equivalent in fresh

1 teaspoon dill (dried) or equivalent in fresh

1/2 teaspoon garlic powder

¼ teaspoon sea salt.

Toss all the salad ingredients into a big bowl.

Drizzle dressing over salad. Serve with pitas. Feel free to toss chunked falafels into the mix, too.

Scraps and Snippets - Tropical Supreme Pie - Vegan MoFo #13

Tropical Supreme Pie

 

Pretzel Crust:

3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil

In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into a large pie pan and refrigerate.

Filling:

1 Banana
2 TBSP coconut oil
8 dates (small to medium)
1/3 Cup non-dairy cream cheese
1 Cup strawberries

Blend or process all ingredients until completely blended. Pour into crust and refrigerate. This is fairly soft and silky. If I wanted to stiffen it up a bit I'd add another TBSP coconut oil, 2 more dates and use 1/2 cup non-dairy cream cheese. I don't think that will mess with the flavor.

Topping:

1 can of full fat coconut milk (pre-chilled)
1/2 Cup crushed and drained/pressed dry canned pineapple
1 TBSP maple syrup


Whipped Cream:  

(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.

Garnish: Toasted coconut. Spread 1/2 cup coconut out in a pan. Place in a 350 oven for 6 minutes, check and stir, if not golden, place back in the oven for an additional 2-5 minutes.

Additional pineapple and strawberry slices.

Return to the refrigerator and let the pie set up at least for an hour before serving. Overnight is better.

Scraps and Snippets ~ Vegan Maple Pecan Monkey Bread

Vegan Maple Pecan Monkey Bread

Dough

• 3 teaspoons yeast
• 1 cup warm water (110-115 f)
• 1 teaspoon sugar
• 1 TBSP coconut oil
• 1 TBSP ground flax
• 1/2 teaspoon salt
• 2 cups flour + additional (about 1/2 to 3/4 cup) to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)

Place yeast in a bowl. Add 1/2 cup of the warm water, stir, add sugar. Let sit for several minutes until it looks foamy. Add oil, salt, flax and remaining water. Stir. Add the flour. Begin kneading the dough, adding flour until it becomes elastic and smooth.  BTW, I usually do this right in the bowl. Cover the dough and set aside for 1/2 hour to 45 minutes. The dough will double. 

The Gooey Stuff

2-3 TBSP Earth Balance or coconut oil
1/3 Cup Maple syrup
1/3 Cup brown sugar
2 teaspoons cinnamon
1/2 Cup pecans

Preheat oven to 375

While waiting for dough to rise melt 2 -3 TBSP of Earth Balance or coconut oil in a small bowl. 

In an additional small bowl mix together two teaspoons cinnamon and 1/3 cup of sugar until blended. 

Chop or crush pecans if not already in pieces. 

When dough is doubled break it into approximate 1 inch balls. Dip each ball into Earth Balance/coconut oil then roll in cinnamon sugar mixture. Fill the bottom of a greased bundt pan. Pour half the pecans and half the maple syrup over the monkey nuggets. Then continue with the dough balls until you run out. Pour the remaining pecans and maple syrup over the last row and if you have cinnamon/sugar and oil left drizzle/sprinkle that over the top. 

Bake at 375 for 23-25 Minutes

When done let sit for a few minutes then place a serving plate over the bundt pan and invert. Let sit again for a few minutes then lift the pan off the bread, protecting yourself from steam. Serve. 

The maiden voyage of this recipe was nearly perfect. It wasn't all that much more involved to make the bread than to cut  those super processed biscuits into quarters. And with the flax and whole grain flour it feels better, too. I did try this with just the maple syrup and no sugar. It just wasn't gooey enough. Close. But the addition of the brown sugar coating each piece will take it to the next level.

Scraps and Snippets ~ Chocolate Orange Cup Cookies, and Mint-Fudge Candy

Chocolate Orange Cups 
Makes 24

1 cup coconut oil
Juice/zest of one orange
1/2 cup sugar
2 1/4 cup flour
1/4 tsp salt

Combine ingredients well. Place in refrigerator 10-15 minutes. If you chill the dough longer, you will need to let it sit out a bit so it become pliable.

Roll the dough into walnut sized balls. Press them into mini muffin tins and press down with your thumb so dough forms a cup. Bake at 350 for 13 minutes.

While cookies are baking put together the filling ingredients.

The filling makes a double batch. Save the remainder and eat it. Double the cookie shells or do what I did.

Keep reading.

Fudge Filling Fills 48 candies or cookies

1 2/3 cup melted chocolate chips
1 pkge of silken tofu
3 TBSP cocoa powder
2 TBSP agave
2 TBSP non-dairy milk
1 tsp vanilla
1/8 tsp salt

Blend together until a chocolatey silky deliciousness forms.

When the cookie shells are cool. Place a dollop of chocolate cream in each one. Refrigerate until firm and store them there.

With the remainder of the chocolate filling make delicious mint cups. Add 1/4 to 1/2 teaspoon mint extract and stir well. Error on using too little mint rather than too much. If you want more minty flavor you can add it, but you can't undo overminty.

Melt additional chocolate chips with a bit of coconut oil. Stir.

Fill foil candy cups, silicone molds, greased mini muffin tins with melted chocolate chips. Spread chocolate in cup until the chocolate becomes a cup. Place in fridge until they cool and harden. Remove and with a bag with a hole in the corner, a spoon, whatever, fill the cup with fudge. Return to fridge.

Serials and Scenarios ~ The Complete Guide to Vegan Food Substitutions Reviewed...

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

Celine Steen , Joni Marie Newman

Paperback: 272 pages
Publisher: Fair Winds Press (December 1, 2010)
Language: English
ISBN-10: 1592334415


Description:

Veganize Any Recipe with Confidence!

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously “veganized” success—no guesswork or hard labor involved. And no more kitchen failures or recipe flops either. Simply look up whatever non-vegan ingredient you want to sub out, and expert author team Celine Steen and Joni Marie Newman will explain exactly what substitution is best to use and how to make it without compromising taste or flavor, so you’ll create dishes that are not only better than the “real” thing, but healthier, too.

With more than 200 recipes and substitutions that show the swaps in action, you’ll find step-by-step instructions for replacing everything from butter and bacon to gelatin and gouda. You’ll also find healthy substitutions for replacing things like gluten, sugar, and fat, so you can fine-tune any recipe to your dietary needs.

Stunning photography and easy-to-follow charts appear in every chapter, making it a cinch to dip in and out whenever you need a quick reference or recipe.

If you’ve always wanted to turn your aunt’s famous mac and cheese into a veganized taste sensation, or your grandma’s buttermilk pie into a rousing, “reinvented” success, The Complete Guide to Vegan Food Substitutions is the solution you’ve been looking for!

My Thoughts:

This is a terrific resource for a person who is exploring plant-based or Vegan cooking or a more seasoned cook who is looking to cut back on buying the processed Vegan friendly items. This is also a good resource for someone who's looking to transition out of meat and dairy products and wants to trade out traditional pantry/refrigerator items with plant-based substitutions.

I'll admit I purchased this complete guide because of the darling illustrations along with the implied promise that I could figure out this whole new way of cooking without animal products. And I have not been disappointed with my decision. I like the compact size of the book, as well.

Once I received my copy of The Complete Guide to Vegan Food Substitutions I glanced through it but didn't embrace it as a go-to cookbook. It was more of a resource for me. But after having it awhile I've begun to cook out of it and mark more recipes I'd like to make.

The book is broken down differently than a standard cookbook. Instead of appetizer, main, sides, salads, desserts type of format, the divisions are topical.

Section One has loads of recipes and is called "Let the Cows Some Home! Foolproof Substitutions for Dairy". It is further broken down by a milk sub and cheese sub chapter. Included are recipes for making nut cheeses, dairy free sour cream, milks and even chocolate bars. Each section has a chart that explains what an item does for a recipe and the items that you can use to replace it. (Most have more than one substitution and quite a few have a gluten free or soy free version that will work.)

There are a total of six sections: substitutions for Dairy, Eggs, Meat, Animal Products, one that encompasses Gluten, Soy, Sugar and Fat substitutions and finally a complete chart of subs. Note: the sugar and fat substitutions are not fat and sugar free, i.e. the authors use of agave or maple syrup or brown rice syrup instead of standard sugar.

Some of the recipes are quick and easy, and some rely on processed Vegan friendly foods. Example Cookie Cookies (cookies made with crushed sandwich cookies...hence the name, I'd guess) . Recipes will call for purchased patties and or meat subs. But there are recipes for make your own seitan, boiled and baked versions. And they include recipes on making your own "bacon" bits, hot dogs, "pepperoni" subs and even baby back ribs and fish sticks.

Several recipes are stack recipes, ones that call for another recipe to be made prior to making the end result. For example the Savory Artichoke Pie includes the  Roasted Squash Lentil Spread.

Recipe measurements are in weight and volume which is nice. And some of the unique recipes they provide include unusual items like Vegan marzipan, graham cracker crust, "ham", make your own gluten free baking mix, cheese fondue and a non-fermented dairy free yogurt. 

Ingredients like miso, nutritional yeast, agar flakes, vital wheat gluten and TVP are maybe unfamiliar to brand new Vegans but can be found on-line or in health food stores or sections.

I personally have prepared the Baked Seitan Cutlets and the Speculoos Cookies and can recommend both as worth the price of the book and of the shelf space.

Serials and Scenarios ~ 350 Best Vegan Recipes and Giveaway ~ Reviewed

NOTE: SEE BELOW FOR AN OPPORTUNITY TO WIN A COPY OF 350 BEST VEGAN RECIPES

350 Best Vegan Recipes
Deb Roussou
Paperback: 384 pages
Publisher: Robert Rose (March 8, 2012)
Language: English
ISBN-10: 0778802949


Description:

Delicious, innovative and easy-to-prepare recipes for everyone in search of meal-planning options to fit the vegan lifestyle.

These tempting vegan options include a wide and varied range of tantalizing meal ideas -- from amazing appetizers and salads to hearty soups, incredibly satisfying main courses and decadent desserts. This outstanding cookbook contains so much more than just incredible vegan offerings (that are also guaranteed to appeal to non-vegans and non-vegetarians) -- it also includes comprehensive and useful information on everything from stocking a vegan pantry to helpful kitchen tools and equipment.

And what really sets this book apart from other vegan cookbooks is the "Vegan from Scratch" chapter which provides information on making everything from Vegan Bouillon to Soy Cream Cheese and Smokey Maple Tofu Bacon Slices. These recipes really bring a wholly authentic vegan lifestyle into the home kitchen!


My Review

If you are new to Vegan eating, investigating it, or are trying to add delicious meatless meals to your life, this packed-with-recipes cookbook is a great resource to have on hand.

I'd love to tell you that I cook from my brain and pure creativity and never need cookbooks to get the juices flowing, but that would be a lie. Not saying I can't get on a roll and go all out. But when I'm tired, or bored, or just can't muster creative, I like me a good cookbook.

I also would love to tell you that I love internet recipes. Honestly, with a few strokes of a few keys one can really find a whole lot of what they need on the web. But, I hate cooking from recipes on my computer. There is something about a book that I can write down tweaks or suggestions for next time in the margins. I even like an occasional splatter mark in my cookbooks. (Not to be confused with spatter for those like me, who love police fiction. I do not want spatter in my cookbooks, thankyouverymuch.)

I have made a handful of recipes from 350 Best Vegan Recipes. Each of them was delicious.

My first recipe was Serrano and Roasted Pepper Cornbread. Yum. I had some leftover Spanish rice that needed a little something to make it star in another meal. With a handful of seitan bits and the cornbread layered over the top and baked with the cornbread instructions, yum, this bad boy is a keeper.

Next up was Almond Bear Claw Muffins served to breakfast guests.  Absolutely delicious. I used almond butter instead of the paste that is called for and the recipe worked well. And won raves. 

Another muffin recipe was equally delicious. Raspberry Streusel Muffins.

The Cremini and Kalamata Olivada -- YUM.

I don't think I can tell you what i still want to make from this cookbook. It would probably take less time and space to tell you what doesn't appeal to me.

Recipes on my radar include:

Trendy and creative sounding Horseradish Mustard and Panko-Encrusted Tofu and Northwest Passage Cedar-Planked Tofu. Down home fun comfort food... County Fair Corn Chip Pie. With recipes like these book covers most aspects of Vegan entertaining.

Raw and just veggie lovers will find a section that contains recipes like: Cauliflower and Zucchini Slaw, Hearts of Palm and Mushroom Salad with Lemon Parsley Vinaigrette, Grilled Artichokes with Jalapeno Mignonette Sauce, Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes and Lemon Cucumber Tabbouleh. All together now, "Yum." 

The dessert section offers up a Cranberry Walnut Cake with Caramel Sauce, Jade Green Tea Pound Cake and Figgy Pudding with Brandy Hard Sauce.

A dozen or so pages contain cocktail recipes, too.

I also appreciated the resources. Like the salad dressing recipes, spice blends and basic Vegan recipe versions to replace expensive Vegan processed items. You can use this resource to make your own dairy free versions of mayonnaise, ricotta, smear, sour cream, tempehacon bits, caramel and divine chocolate sauces, vegetable broth and seitan.

Not every recipe in the book is unique, there are several basics or standard items you'll find in nearly every Vegan focused cookbook.  The recipes I tried are delicious and easy to follow.  If you are looking for why to go Vegan, or what one is, that information in not in here. However there are some resources for new Vegans like a very simple pantry list, useful kitchen tools, vocabulary, and suggested menu/party list. Most recipes can be made with commonly found-in-Vegan-household ingredients. If you are looking for some tasty Vegan recipes and like the idea that you can buy a book with 350 recipes instead of 175, then you might want to look a little bit closer at adding it to your bookshelf. It's a keeper and I will continue to cook from it.

And one of the recipes on my must try list is one I have permission to share with you.
Excerpted from 350 Best Vegan Recipes by Deb Roussou © 2012 Robert Rose Inc.  Reprinted with permission. All rights reserved.

Sauteed Slivered Brussels Sprouts Over Wild Rice Cakes (page 132)

Heightened flavors and a vibrant presentation make this dish a real star. It is doubtful there will be any leftover, but if so, chill the shredded Brussels sprouts, dress with balsamic vinaigrette and serve as a memorable side dish.

Serves 4


       Preheat oven to 200°F (100°C)

       Blender


1 lb Brussels sprouts, bottoms and outer 500 g leaves trimmed

2 tbsp olive oil, divided 30 mL

2 onions, thinly sliced 2

3 cloves garlic, sliced 3

11⁄4 tsp salt, divided 6 mL

1⁄2 tsp Dijon mustard 2 mL

1⁄2 cup firm or extra-firm silken tofu 125 mL

2 cups cooked mixed wild and brown rice 500 mL

2 tbsp chopped chives 30 mL

1 tbsp chopped basil 15 mL

1 tbsp minced Italian flat-leaf parsley 15 mL

1⁄8 tsp freshly ground black pepper 0.5 mL

1⁄3 cup fresh bread crumbs 75 mL

Canola oil

2 tbsp pine nuts, lightly toasted 30 mL

1. Finely slice sprouts about 1⁄16-inch (2 mm) thick. Separate slices into shreds and set aside.

2. Place a large nonstick skillet over medium heat and let pan get hot. Add 1 tbsp (15 mL) of the olive oil and tip pan to coat. Add onions and cook, stirring frequently, for 5 minutes. Stir in garlic, 3⁄4 tsp (3 mL) of the salt and mustard and cook, stirring often, until onions are golden and caramelized, about 20 minutes.

3. In a blender, purée tofu until smooth. In a bowl, gently fold together puréed tofu and rice. Mix in chives, basil, parsley, black pepper and remaining 1⁄2 tsp (2 mL) of salt. Place bread crumbs in a shallow bowl and, using a tablespoon, drop rice mixture into bread crumbs, patting gently to form a cake. Press additional crumbs on top and use a small spatula to transfer cake to a plate lined with waxed paper. Repeat with remaining rice mixture.

4. Place another skillet over medium-high heat and let pan get hot. Add about 1⁄4 inch (0.5 cm) canola oil. When oil is hot, place 3 or 4 rice cakes in pan and cook until edges begin to brown, 4 to 5 minutes. Carefully flip cakes and cook until underside is browned, 2 to 3 minutes. Transfer to a plate lined with paper towels and keep warm in preheated oven. Repeat process with remaining rice mixture.

5. In pan with onions, heat remaining 1 tbsp (15 mL) of olive oil over medium-high heat, pushing onions to one side of pan. Add Brussels sprouts and cook, stirring frequently, until shreds are bright green and just beginning to wilt, about 5 minutes.

6. Arrange 2 to 3 rice cakes on a plate and top each with a little pile of sprouts. Sprinkle with pine nuts and serve.

Now would you like a free copy? The publisher is offering to send one of my readers (US or Canada) a copy. 

I'm leaving this random contest open through midnight on July 21st. 

Leave a comment. One chance. 

Follow my blog. One chance (you have to leave another comment telling me.)

Poke around the provided links and tell me, in a separate comment, which recipe you'd like to try.

Make sure I can get in touch with you. And wait til the reveal on July 22nd. 

Scraps and Snippets ~ Mocha Peanut Butter Quinoa No Bakes

Mocha Peanut Butter Quinoa No Bakes

1 cup unprepared quinoa
2 cups brewed coffee

1/2 Cup plus 1 TBSP of agave or maple syrup,
1/4 Nut Butter

1 tsp salt 
2 TBSP chocolate chips
3/4 Cup Oatmeal

optional: 1/2 Cup other goodies you'd like (nuts, dried fruit, more chocolate chips)

Rinse quinoa if it has not been. Put coffee and quinoa into a saucepan and bring to boil, decrease heat then simmer covered til all the coffee is absorbed. (The same directions as on the package except you are using coffee instead of water.) 

In another saucepan mix together nut butter, syrup and salt and chocolate chips. Bring to a boil and boil one minute. Add oatmeal, quinoa and other additions as desired. Stir thoroughly then drop by spoonfuls onto waxed paper, parchment paper etc. 24-30 cookies.

Scraps and Snippets ~ Kitchen Sink Burger

Serendipitous burger of yumminess

I'm going to dub this burger the Kitchen Sink Burger...because I think you could put just about anything but the kitchen sink into it and end with a tasty result.

I had some sauteed vegetables on hand. And a soup. The soup was a fail. Okay. That's strong. It wasn't a fail, it just wasn't the best. A little sour but kind of lacking in taste. It contained potatoes, sweet potatoes, lemon, chard, white beans, garlic, cauliflower and vegetable broth. And it was actually a recipe I followed that was so-so. And I added several bits of leftovers to it to increase the flavor...and it just wasn't happening. I've frozen soups like that in the past for future use, hoping to revive them with more flavor down the road. But this time I had a brain storm. I was starving and I wondered if it couldn't be a building block for a burger.

KITCHEN SINK BURGER
 

1 cup of creamed soup. Take whatever chunky soup (or sauce) you want to use up, dump it in the food processor or Vitamix and liquefy it. I ended up with several cups which I froze for future use. Think along the lines of the flavor family in your soup because with that flavor base you will pick your bean..
 

1 can cooked beans (drained) (1 2/3 cups of cooked beans if you make and freeze your own. I used white with this recipe. (If your soup/sauce is salsa style, use black, Middle-eastern based soup, use lentils...etc.)
 

1 cup leftover or sauteed veggies. (I used onions, garlic, mushrooms, spinach)
 

1/2 cup oatmeal (or grain of choice either cooked or soaked if you aren't using oatmeal)
 

1/2 cup nuts of choice
 

1/2 cup gluten flour
 

(If your soup was flavorless you could add a bit more spice now. Like a teaspoon of garlic powder, 1/2 teaspoon salt, fresh ground pepper, cumin)


The soup is already in your food processor. Add all the other ingredients except the gluten flour. Whir. Not too much, but so it's a nice even texture. Add the flour and knead for a few minutes. 

Form into patties. 6-8 regular burgers, 10 mini burgers.

Grease a pan and fry each side until crusty. Serve with lettuce, mustard, sauteed veggies, onions, lettuce, tomato, sauce, BBQ sauce.

If you need an easy and delish bun recipe, here's one.

Scraps and Snippets ~ Peanut Butter Mocha ~ Yum.

&'s coffee shop makes the best Peanut Butter Mocha. It's a frozen coffee drink that is beyond delicious -- if you happen to like peanut butter and chocolate. 

But. The coffee shop peanut butter contains high fructose corn syrup as does the chocolate syrup. But since & knows the "recipe" and has opportunity to think through making this a better choice we've been working on making it reproducible at home. 

She has discovered that flax seed and spinach don't even tweak the taste, and that chocolate syrup can be swapped out for Vegan chocolate flavored protein powder. Coconut, almond or flax milk work great, too. Almond butter would as well, but will change the flavor. 

Peanut Butter Mocha

4 ounces brewed or cold press coffee
6 ounces of vanilla or chocolate non-dairy milk
3 TBSP peanut butter
1 TBSP ground flax seed
2 or 3 TBSP chocolate syrup (or powdered chocolate Vegan protein powder)
1 Cup packed (= what you can grab with both hands) organic spinach leaves

1 to 1 1/2 Cup ice.

Combine all in a high speed blender. Whir. Add one cup to 1 and 1/2 cup ice. (Depending on how thick you want it.) Combine and pour into two or three cups/mugs.

Scraps and Snippets ~ Asian Quinoa Lettuce Cup Filling or Quinoa Fried "Rice"

Asian Quinoa Lettuce Cup Filling or Quinoa "Fried Rice"

3/4 Cup Organic Quinoa
2 TBSP sesame oil
3 organic celery stalks chopped/diced

3 TBSP slivered almonds
2 TBSP rice vinegar
1 1/2 TBSPs soy sauce
1 tsp garlic powder
1 Cup veggie broth

In sauce pan toss non-cooked quinoa and almonds and 1 TBSP of sesame oil. Heat until almonds begin to brown and the mixture grows fragrant, stirring frequently. Add celery, broth, garlic powder, vinegar, soy sauce and rest of the oil. Bring to boil. Decrease heat and cover and simmer until all the liquid is absorbed.

Serves 2-4 depending on whether it's used as main or side.

Scraps and Snippets ~ Not-Eileen's Sugar Cookies

I have a slight obsession of late. Soft, chewy sugar cookies.

Background of this obsession: we have a regional cookie store franchise in our area. Eileen's... and Eileen makes the above mentioned obsessive thought making cookies. Two batches were delivered to my office in honor of Easter.  I'm not too proud to mention that, back in the day, almost every girl's shopping trip involved a trip to Eileen's.

Those cookies still call my name every once in awhile. The colors are off-putting so I can avoid them... most of the time. After all, electric pink, rubber boot blue, garish green, muppet yellow and neon orange scream chemicals and additives.

I've been playing around with a few ingredients to healthify and veganize this cookie. The frosting is still under construction, but I had some leftover in the fridge that needed to be used up, and the combo of frosting/cookie was almost there...almost...and we all agreed the cookie has that certain it factor.

Not-Eileen's Sugar Cookies

20-24 Cookies
Preheat oven to 350

3 TBSP ground flax
3/4 Cup of apple sauce OR 1/2 a banana and 1/4 Cup of non-dairy milk. (the browner the banana the sweeter and more bananay it will taste. The one I used was yellow with a few small brown spots and was still firm. A mild banana taste was there, a riper one might be too bananay unless you love bananas.)
2 TBSP coconut oil
1 tsp baking soda
1 tsp cream of tartar
1/4 tsp salt
3/4 Cup sugar
2 tsp almond extract
2/3 Cup garbanzo bean flour
1 and 1/3 Cup Whole Wheat Pastry Flour.

Mix the flax and banana/milk or applesauce together in a bowl and let sit a few minutes so it gels a bit.

Add the coconut oil and sugar. Cream or mix well. Add the soda, cream of tartar and salt, mix. Add garbanzo bean flour, stir. Add almond extract and stir. Mix in flour and stir until blended.

Line cookie sheet with parchment paper. Roll dough into 1 inch or so balls. (If too sticky dip hands in sugar)  Flatten balls slightly. You can sprinkle them with sugar if you aren't going to frost them. Bake at 350 for approx 12 minutes. Let rest for a few minutes, then slide onto a cooling rack. Frost when cool. You can keep them in the fridge. All four of us are thinking these are pretty close to Eileen's. Now. On to conquer the frosting.

Scraps and Snippets ~ Kickin Cauliflower and The Art of Hostage Negotiations...

Kickin Cauliflower

I head of cauliflower

1/3 cup peanut or almond butter

1/3 cup hot sauce (I used TJ's)

1/3 cup Tamari (soy sauce)

Mix all three liquids together in a small to medium crock pot. Break the cauliflower up into small pieces and toss them into the sauce and stir until all are coated. Cook on low for 3 hours or so. This is SPICY. 

I was inspired by Peas and Thank You's cauliflower recipe. But lazy...and wanted to use my crockpot. This is so spicy. If you like hot, give it a shot. 

Thursday Citizen's Police Academy...

Hostage negotiation and becoming a police officer.

Our fourth night learning all about law enforcement in our fair city was as fascinating as the rest of them have been. The Lt of the hostage negotiating team explained how to talk people down from some pretty horrifying thought processes. 

There are apparently two major schools of thought on negotiating. The NY style (as in New York) is the talk until the situation is resolved style. Talk. Talk. Talk. The LA style (bet you can figure that one out) is shock and awe. He mentioned a large SWAT truck with a smiley face on the front driving through walls and taking care of the problem. Our city prefers the NY gentle version of handling conflict. I’m thinking talking to a crazed person might be as scary as a monster truck making a drive thru window out of a wall. The LA style might be cheaper, though,  some talk-a-thons take HOURS. Sometimes there are fails, no matter how they try. They lost a negotiating phone to gunshot wound when the would-be suicide decided to go ahead and follow through. The truck route wouldn’t have likely stopped that outcome, either.

Becoming a police officer. Starts out pretty benign. A physical test that borders on ridiculously simple. Our instructor assured every one in the room, including the sixty-year-olds, would be able to pass it. 

The written test with it’s thirteen pages certainly separates the men from the boys and the girls from the women. Pass that and the wannabe gets to run the city’s pet and ramped up version of the physical test. 

Pass that and it’s on to the oral interview. Survive? Moving into the psych evaluation and the lie detector test. When that’s all said and done and the wannabe is still one of the few standing, they get a conditional “offer” then a physical. 

After 14 weeks at the Iowa law enforcement academy they return to do two more weeks of intensive training to be one of our city’s finest. Finally a cop? Sure, after 17 more weeks of Field Training…and a year of probation. No wonder a hundred applications nets two to three keepers.

I’m thinking if most law enforcement agencies require half of what ours does, our police officers really want to make a difference and are well equipped to make our streets safe.

Scraps and Snippets ~ Citrus Ruffle Bread

I was inspired by this recipe.

After a few tweaks I made a Vegan version that was pretty stinking delicious....if you like citrus, sweet bread, and basically most things yummy.

Citrus Ruffle Bread

Dough:

3 1/2 cups whole wheat pastry flour (or flour of choice)

1/3 cup sugar

1/2 teaspoon salt

1 tablespoon quick acting yeast

2/3 cup liquid (I juiced one orange, one lime and saved 1 TBSP of this for the frosting...then I added non-dairy milk to make the liquid level reach 2/3 cup. Use all fruit juice if you want. If you add the juice to the non-dairy milk it will curdle...so don't be alarmed.)

1/4 cup coconut oil

1 teaspoon vanilla

2 flax eggs (2 TBSP ground flax and 6 TBSP water, set aside a few minutes until it gels)

Mix 2 cups of the flour, sugar, salt and yeast in mixing bowl and set aside.

Heat milk and coconut oil in microwave, in a warm oven or over double boiler until mixture is warm and the coconut oil is melted. Add vanilla.

Pour wet mixture over the dry ingredients and mix until moistened.

Add flax eggs and stir.

Add the rest of the flour about a 1/2 cup at a time, kneading dough until well mixed. This takes only a few minutes, the dough will still be slightly sticky. If you find it too sticky just add a bit more flour, a tablespoon at a time until you can handle the dough easily. (I generally knead right in the bowl and use the same bowl for rising.)

When kneaded cover and let rise until double, approx 1 hour.

Meanwhile prepare the lemon sugar mixture:

1/2 cup sugar

Grated zest from 1 orange, 1 lime or lemon or combo.

1/4 cup coconut oil (melted)

Mix together.

Once dough is risen roll out to a 12 x 20" ish piece. Spread the citrus sugar coconut oil on the rectangle.

Cut the dough crosswise into 5 strips. Layer the strips on top of each other carefully and cut into 6 squares.

Place these squares sideways into a greased 5 1/2 by 9 1/2" bread pan. Or you could use 2 smaller loaf pans.

Let rise until almost doubled, approx 25 minutes.

Bake in 350º for 35 minutes until golden in color. (I crammed my dough into one pan and if you do that I'd recommend that you place foil on the bottom of your oven or a cookie sheet under the bread pan. My batch oozed the oil/sugar/citrus a bit.)

Good without the citrus glaze, but the glaze is yummy, so slather it on.

Citrus glaze:

1/4 cup Vegan cream cheese, softened

1 tablespoon citrus juice ( the set aside 1 TBSP of orange/lime juice mix from the bread recipe)

Powdered sugar to reach the consistency you want. 1/3 to 2/3 cup.

Mix until smooth.

Drizzle glaze over top of loaf and, as desired, on each piece.

Scraps and Snippets ~ Vegan Fruit Pizza

Fruit Pizza:

Crust.

•  
•  
•  
•  
• 3 TBSP of ground flax seed
• 3/4 cup of applesauce (OR) use 1/2 a mid-ripe banana (not banana bread ready ripe, think yellow with a few spots) and 1/4 cup non-dairy milk
• 3/4 Cup Sugar
• 2 tbsp. Coconut oil
• 1 tsp. of baking soda
• 1 tsp. of cream of tartar
• 1/4 tsp. of salt
• 2 tsp. of organic almond extract
• 2/3 cup of garbanzo bean flour
• 1 1/3 cup of whole wheat pastry flour

Grease two 8 x 8 pans, layer cake pans or a 9 x 13 (or use 3/4 of the dough for 8 x 8 and bake the rest as cookies). Bake approx 14 minutes.  A knife poked into the crust should come out clean. The topping will soak into the crust so overdone is going to be better than not done enough.

Creamy goodness layer:

1/2 cup Vegan cream cheese

1 ripe banana

1 TBSP nut butter (optional)
3 shakes Vietnamese cinnamon (optional)

1 TBSP brown sugar

1/2 tsp vanilla

I mixed it with a mixer. A food processor or Vitamix make it creamier.  Super incorporated wasn't my goal since a layer of fruit was going to cover it completely.

Fruit layer: If you use bananas or apples make sure you dip them in citrus juice.

I used an orange, a sliced Granny Smith apple, four sliced strawberries and a handful of blueberries. If you add a banana, dip it in citrus juice and add it right before serving.

Scraps and Snippets ~ Make Your Own Dang Quesadilla...

This is what we had for dinner last night. 

I made a double batch of Super Genius Tortillas, pulled out my very dusty quesadilla maker (and cleaned it up). Haven't touched that sucker in two or so years. 

We have a few really perfect avocados, some of the fabulous Restaurant Style Pinterest Salsa (with a few tweaks), and some frozen (thawed, of course) beans. 

Tada. Quesadillas.

Two tortillas per person. 

1 to 2 TBSP of beans or meat substitute 

Avocado slices (we went with plenty)

1-2 TBSP Salsa (if you want another option, Mango Salsa)

Slap the top on. Smash and heat through. Yummy. 

Lots of potential. I'm thinking this will be a nice rediscovered tool. Hmmm.

If you don't have one of those bad boys, you could add Daiya cheese (to help it hold together) and cook them in a pan like a grilled cheese sandwich and slice with a pizza cutter.

Serials and Scenario's Donna Klein's Supermarket Vegan ~ Reviewed

Supermarket Vegan:225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World [Paperback]
Donna Klein
Paperback: 176 pages
Publisher: Perigee Trade; Original edition (January 5, 2010)
Language: English
ISBN-10: 0399535616


Description:


An all-new collection of delicious, simple vegan dishes using easy- to-find, readily available ingredients-going vegan has never been easier.


The author of The Mediterranean Vegan Kitchen shows readers how to use readily-available ingredients to create healthy, delicious, simple, low-cost, and elegant family vegan meals, including:


More than 225 meat-free, egg-free, dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages and desserts


No expensive and suspect meat, egg, or dairy "substitutes"

My Thoughts:

What you see is what you get in this cookbook. There isn’t a breakdown of why to go vegan or what vegan looks like. Instead the book gets right to the recipes. And the ingredients in the recipes should be in most grocery stores.

I think this Is going to be a great resource for someone who knows the whys of going vegan but doesn’t know where to start.

If you are looking for recipes to use your miso or make your own seitan you won’t find them here. But if you want to eat Vegan and love salads and veggies and don’t have a pantry full of unfamiliar ingredients you'll find some great recipes here. Also, if you have been a processed food Vegan who leans towards Oreos, Fritos, Soda but want to get more into veggies and make your own meals this would be a good transitioning cookbook. There is reliance on processed foods, but not as much as I expected. Most recipes use fresh produce as well. Of note, there are very few dessert recipes. Don't expect to find vegan cupcakes, cookies and oodles of treats. But the book doesn't promise that either.

I did find several recipes that sounded good. I did not make them as I borrowed the cookbook from my library and time was limited. However, I found several recipes I want to make so I'll be purchasing or borrowing this one again. Recipes like Maple Coleslaw, Hot and Sour Slaw, Tahini Brown Rice with Artichokes and Chickpeas, Salad Bar Vegetable Lo Mein, One Pot Pasta with Spinach, Mushrooms and Sun-Dried Tomatoes, Cellophane Noodles with Scallions and Chow Sauce, Japanese-Style Soba Noodle and Red Cabbage Salad with Pumpkin Seeds and Tuscan-Style Chickpea and Spinach Salad with Artichokes and Sun-Dried Tomatoes are a few of the ones that grabbed the attention of my tastebuds.

Scraps and Snippets ~ Pinch Those Buns...

See yesterday's post if you're curious about the bun background story. Do you buy buns? Uhhh, they are stinking expensive. But if you make your own with organic ingredients and good grains, they aren't expensive at all. I will now be making all my buns. These are really easy and tasty. I'll tell you a little secret...& experimented with some delicious desserty type spread and we tried it out on these. Uh. I'll share that with you soon. Think Texas Roadhouse rolls. Not kidding.

But back to the buns. Buns.

Yep.

Buntastic!

6 Good sized, 8 medium and 10 or so slider buns.

3 teaspoons yeast

1 cup warm water (110-115 f)

1 teaspoon sugar

2 TBSP olive oil

1 teaspoon salt

2 cups flour + additional to knead into dough as needed. (I used mix of unbleached white and whole wheat pastry flour)

Sesame seeds or spices.

Put yeast in bowl and cover with 1/4 of the cup of water. Stir and add sugar. Let sit for several minutes til it foams. Add oil, salt, remaining water, flour. Stir until mixed well. It will form a soft ball. Add another 1/4 cup 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 6, 8 or 10 similar sized balls. Flatten each ball slightly and place on a greased cookie pan or stone. If you want to sprinkle spices or sesame seeds, damped top of bun with water then sprinkle, press down slightly with your finger...mine didn't all stay on and I didn't sprinkle or press. Let sit another 10 minutes or so. Place in the oven and bake 22 minutes for the 6 larger buns, 18-19 minutes for 8 normal sized buns and 15 minutes for 10 slider buns. When cool, slice in half and serve with favorite sandwich fillings.

Scraps and Snippets ~ Kindness of Strangers and Ginger Pear Kindcakes

Day two of Random Acts of Kindness...

Here is something I thought was pretty cool. If you are a writer, or love getting letters, this might be just right for you.

It's a group that sends out handwritten letters to people who need a little boost. I know that a written note can make all the difference to someone. Words and the feelings behind them are important and I think they bear eternal weight.

Yesterday & and I took the dogs outside and began shoveling the driveway. I was working the edge of the driveway where it meets the street and picks up all the nasty ice accumulation. I wasn't really paying attention to the cars driving past. All of a sudden I hear. "If you step back, I'll get that for you." A guy in a pickup with a blade had stopped. He had a kid and a dog in the backseat. I told him thank you and backed out of the way. He scraped away the ice and dirty snow, backed up and made a pass at the driveway, and again. I sent & in for some cash. And He waved it off, told me to have a nice day and rode off into the sunset. Super cool.

So. Two big blessings on the first day of Random Acts of Kindness. I guess I'll call these pancakes...

Ginger Pear Kindcakes...

2 Cups flour (I used half unbleached all purpose, half whole wheat pastry)

1/4 Cup maple syrup

1/4 teaspoon salt

1/4 Cup applesauce

1/2 teaspoon ginger

1 and 1/2 TBSP baking powder

1 TBSP and 1 tsp cinnamon

3 Cups non-dairy milk (I used vanilla almond)

2 pears small dice

1/3 cup chopped walnuts.

Mix all dry ingredients until incorporated. Add applesauce, syrup, milk until mixed thoroughly. Add diced pears and walnuts. Prepare as you prefer to prepare pancakes. : ) Eat up. Makes about 20 medium sized pancakes. Freeze the extras, they are great popped in the toaster.

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 ~ "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.