Pumpkin Bread with Chocolate Chips

Preheat oven to 350 degrees
Spray bread pan and line with parchment.

Combine:

1 1/2 cups pumpkin puree

1/3 cup oil

1/3 cup non-dairy milk

1 tablespoon ground flax seed

1/2 cup granulated sugar

1/2 cup brown sugar

Mix well and add to above:

1 1/2 cups all-purpose flour

1 1/4 teaspoons non-aluminum baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

Fold in:  3/4 cup semi-sweet or dark chocolate chips or chunks
Pour the batter into the prepared pan and smooth the top.
Bake for 65 to 85 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes then remove and place on cooling rack to cool completely.

Easiest best bread I've ever made!

The night before:
In a large bowl, place 3 cups flour*, 1 package of active yeast, 1 tsp salt - mix well.
Add 1 1/2 cups of lukewarm water.
Mix water in until there is a moist mass of dough.
Cover with plastic and leave overnight 8-12 hours.

Next morning:
Turn out dough and gather into a loaf shape on a floured surface.
Not much kneading needed.
Place loaf on parchment in a dutch oven and cover.
Put into a cold oven and turn heat to 450 degrees.
Bake for 40 min.
If you like a crustier top remove cover for last 5 min of baking.

Nice crusty warm bread for breakfast and dinner!

*bump up the fiber.  Replace 1 cup of flour with 1/2 cup of wheat brean + 1/2 cup of blender rolled oats (place 1/2 cup of rolled oats into a blender and blend to powder)
OR Replace 3/4 cup of the flour with 1/2 cup bran, 1/4 cup psyllium powder.

Options for cinnamon/raisin bread.
Roll out the dough is a large rectangle.
Spread with soft vegan butter, about 3 Ts.
Mix 1/4 cup of brown sugar with 2 teaspoons of cinnamon
and sprinkle this mixture evenly on the rectangle.
Next, sprinkle raisins, optional, on top of the brown sugar mixture and roll the dough up beginning at the smallest edge.
Bake in the same way as listed above.

Oatmeal Raisin or CC Cookies

Original recipe makes 3 dozen

2 T applesauce
1 teaspoon vanilla extract
1 cup vegan butter, softened
1 cup brown sugar
1 cup white sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking soda
2 cups rolled oats
1 cup choc chips
or 1 cup raisins

Bake at 350 for 10 min or until slightly golden on top. 

Vegetable Stir Fry

Fairly quick and easy dinner.
1 bag of mixed veggies, I use the Asian Mix for this
1 chopped onion
1 can or fresh (2 cups) of bean sprouts
1 sm can water chestnuts

Boil water and add 1 lb spaghetti, angel hair or rice pasta
Cook following directions.

Heat the wok with 2 T veg oil
add onion, 3 cloves garlic, chopped and fresh ginger, I used about a tsp
Stir fry until onions are transparent.
Add veggies and cook until hot but crisp

Make sauce and add to wok:
3 T Hoisin sauce
3.5 T soy sauce or tamari
1 t chili sauce or paste
3 T water

Alternate sauce:
1/2 cup veggie broth
1/2 cup soy sauce
4 tsp. rice wine vinegar
4 tsp. toasted sesame oil
2 tsp. hot red pepper flakes
2 tsp. sugar

When pasta is finished cooking el dente add to the wok
and mix.  Serve.
Makes 4 generous servings.

Lemon Cookies

I just made a new lemon cookie recipe and didn't read the entire recipe to see it took special molds.  So, recipe made, I used a 9" layer cake pan and spread the runny batter into this sprayed and floured pan. I veganized it too, of course, so I held out no hope for these poor cookies, now cake.
It tuned out to be delicious so here it is!!

Ingredients:
    2 T of organic applesauce
    1/2 cup white sugar
    5 tablespoons vegan butter substitute
    3/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon vanilla extract
    2 T of lemon juice
    1/3 cup confectioners' sugar for decoration

Directions

1. In a large bowl blend applesauce and sugar add vegan butter and blend well. Add in flour, baking powder, lemon, vanilla.
2. Cover bowl with towel and let sit for one hour.
3. Preheat oven to 375 degrees F (190 degrees C) and cooking spray and flour cake pan. Whisk batter then spoon into pan. Bake 12 minutes. Dust with confectioners' sugar.

Replacing EGGS!

It seemed I was always opening a new jar of applesauce each time I needed to replace an egg in a recipe.  Then I had an idea, the next jar I opened I put up a dozen 'eggs' in a new way by packaging them in dollar store containers in two egg measurements (2 T of applesauce).  I keep them in the freezer and now I always have an 'egg' ready just like the old carton days.

Sweet Potato, Leek and White Bean Chowder - Dynamite!!

1 cup dried white cannellini beans, soaked and drained

6 cups water

2 T vegetable oil

2 cups coarsely chopped leeks, well rinsed

2 cups carrots, diced

1 cup celery

2 or 3 garlic cloves

2 cups diced sweet potatoes, DO not peel

1 t dried thyme

1 t white pepper, I used black, it was all I had in the house

1 t salt

2 cups almond milk

1 1/2 cups corn kernels

2 T minced fresh dill or 1 T dried tarragon

Place beans and water in large saucepan and cook for 1 hour.
Drain, reserving 4 cups of the cooking liquid and set aside.

In another large saucepan, heat the oil, add the leeks, carrots, celery and garlic
and saute over medium heat for 7-10 min until veggies are tender.
Add the beans and reserved liquid, sweet potatoes and seasonings and bring to a summer.
Cook 20 min until potatoes are tender.  Add milk, corn and dill and return to simmer.
Serve hot!

This was really delicious!!

Banana Cake

 
We had some bananas going bad and a banana cake recipe we love
but it called for butter, milk, eggs etc...  So I VEGANIZED it!

Ingredients:
Mix together-
3/4 cup vegan butter, softened
2 cups sugar
2 teaspoons vanilla
1 1/2 cups soy milk + 2 T lemon juice


Next add:
3 bananas, mashed, ripe
2 teaspoons lemon juice
small can of crushed pineapple


Lastly:
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt


Bake at 350 degrees for 45 min or until the knife comes out clean (sounds like an episode of CSI)



Frosting - VG
1/2 cup vegan butter, softened
1 (8 ounce) package silken tofu or vegan cream cheese (tofutti)
1 teaspoon vanilla
3 1/2 cups powered sugar

Garnish
chopped walnuts 

Tortilla Soup!

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.

1 tbsp olive oil

2 large onion, chopped

2 garlic cloves, minced

Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.

• 2 bell peppers, chopped(I mix red and green)
• 1 zucchini, chopped
• 2 cups frozen corn or fresh corn from 2 ears
  
  
  Add and simmer for 1 hour:
• 4 tbsp ground cumin
• One 28-oz can crushed tomatoes
• 3 cups vegetable broth
• 1.5-2 cups cooked black beans
• salt & pepper, to taste and 1 1/3 T chili powder
• Fresh lime juice, I juiced 1 lime
  
  
   On the table:
• Tortilla chips broken like crackers for soup

Pineapple Upside Down Cake

Melt 1/4 cup vegan butter substitute in one 9" round pan
Sprinkle in 1/2 brown sugar evenly
top with 1 8oz can crushed pineapple

Cake: mix and pour over pineapple mixture
1 1/2 cups of flour
1 cup sugar
1 1/2 teasp baking powder
1 teasp salt
1/2 cup vegan butter or vegan shortening
1 cup almond milk
1 teasp vanilla
3 T applesauce

Bake 35-45 min in 350 preheated oven.

From my neighbor -
This dip was delicious on fresh cut fruit.

Hawaiian Pineapple dip

Ingredients

• 3/4 cup almond or any non-dairy milk
• 1/2 cup silken tofu
• 1 pkg 3.4 oz vanilla instant pudding*
• 8 oz crushed pineapple, undrained
• 1/2 cup toasted sweetened flaked coconut
• 1 lime
• 6-8 cups assorted fruit

* VEGAN. Jell-O’s instant puddings of the vanilla, chocolate, banana cream and lemon varieties do NOT contain gelatin. Jell-O gelatin obviously does, so stay away from that.  Source: http://mjr.earthbalancenatural.com/surprise-thats-not-vegan-but-that-is/

Combine milk and pudding and whisk. Stir in pineapple with juice and 1/3 cup coconut. Zest lime to measure 1 tsp. Juice lime to measured 1 tsp. Stir into dip and cover and refrigerate at least 30 min.

Chocolate Cream Pie
Want to make a fancy dessert for a special occasion?
This recipe is great!

Graham cracker crust:
1 1/2 cups graham cracker crumbs, I blend GCs until fine crumbs

1/2 cup sugar
1/2 t cinnamon
6 T vegan butter

Mix/blend ingredients well and press into a greased/sprayed pie pan.
Bake at 350 for 7-10 min or until just golden.

Filling:

In a mixing bowl:
Pour ¼ cup water
2- 1 oz squares of choc
Heat in microwave for 1 minute or until choc is soft. Mix well
Add:
1/3 cup of unsweetened cocoa powder
1 cup confectioner's sugar
1 t vanilla.

Place 1 lb Silken Tofu (drained and rinsed) in a food processor, add melted choc mixture and process until it is well blended.
Pour into cooled crust and refrigerated at least 4 hours .

Whipped Topping:
Take a can of coconut milk and put in the refrigerator overnight.
Carefully remove the can from the frig and open.  Scoop off the
hardened layer "cream" from the top of the can and place in a bowl.
Add 2 T, or more depending on your taste, of confectioners sugar,
and beat/whip.
Placing the bowl and beaters in the refrig for at least an hour before
hand as with regular whipping cream makes the process easier.
Whip the coconut cream until light peaks appear and serve on cooled pie.
** Please note this whipped topping has a strong coconut flavor which
we love.  If coconut is not a favorite skip this topping.

Black Bean Chili with Squash

1 cup dried black beans, soaked and drained
2 cups peeled butternut squash
1 1/2 tablespoons vegetable oil
1 medium onion, diced
1 red bell pepper, seeded and diced
1 cup celery
2 cloves garlic
1 can 28 ounces crushed tomatoes
2 tablespoons chili powder (I usually use 1 Tbls because 2 is pretty hot, so it depends on your taste)
2 tablespoons fresh minced parsley, or 1 tablespoon dried
1 tablespoon ground cumin
2 teaspoons paprika
1 tablespoon Tabasco
1/2 teaspoon black pepper
1/2 salt

For a cold winter day this chili hits the spot!

Vegan Lemon Squares

 I took these 'cookies' to a picnic and they disappeared. :>))

Crust Ingredients:

• 1/2 cup non-dairy butter, at room temperature, I use Earth Balance
• 1/4 cup confectioners' sugar
• 1 cup unbleached all-purpose flour
  
  1. Preheat the oven to 350 degrees
  2. Grease an 8 x 8 baking pan with canola oil (or use a cooking spray) and sprinkle with just a light dusting of all-purpose flour
  3. To make the crust, cream the butter and confectioners' sugar with an electric mixer until light and fluffy. Add the flour, and beat until the dough just comes together
  4. Press the crust mixture into the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned
  5. Remove crust from the oven and place on a wire rack to cool while you make the filling

Filling Ingredients: in a food processor or blender combine

• 1/2 cup silken tofu (soft or firm)
• 1 cup granulated sugar
• Zest from 2 lemons, be careful not to grate the white skin next to the peel it it bitter.
• 1/3 cup fresh lemon juice (2 to 3 lemons)
• 2 Tbsp unbleached all-purpose flour
• 2 tablespoons cornstarch
  Pour the filling over the baked shortbread crust and bake for 30 minutes, or until the filling is set . Remove from the oven and place on a wire rack to cool - if the filling isn't completely set, it will set as it cools
  Sprinkle with confectioners' sugar, sifted
  

Living Casein-Free.
Some more information.

Casein-free alternatives
Rice, Soy or Potato-Based Milks
Pareve Creams and Creamers
Sorbet
Italian Ices
Soy Ice Cream (not all flavors)
Ghee (if guaranteed casein free)
Coconut Butter
Coconut Milk

Kosher is good
Kosher pareve foods are casein free. Foods certified as kosher non-dairy or pareve are free
of dairy proteins.

Tried and true Nachos!

We love nachos and wondered how we could still enjoy them without the pounds of cheese we used to melt on top.  Re-thinking cheese has been a challenge with this new way of eating for us.
So today I cooked some broccoli and onions,  diced a generous amount of tomatoes and mushrooms and set aside.  For the base I used Trader Joes Flaxseed tortilla chips (Yummy!).  Also Tostito's Artisan Southwestern Spices, 9 Grains chips work well too.  Cover a cookie sheet with the chips. Next I covered the chips with Organic Refried Beans.
Next, I dusted, ever so lightly, maybe a 1/2 to 3/4 cup of grated Mexican blend cheese and covered this with all the veggies. 
Bake in a 350 oven for 30 minutes and cover with your favorite salsa, we like black bean and corn, and shredded lettuce. 
Even though this uses a bit of cheese it is cheese as a condiment* NOT the thick blanket of cheese in our old recipe.  It is just as good this way, well, better because many more veggies blend with the flavor of the beans and chips spices.
*Remember the 5% rule of The China Study

Enjoy!

 Banana Bread

3 very ripe bananas (I've used 2 bananas and canned fruit like peaches or pineapple too)
1/2 cup sugar
1/4 cup vegetable oil
2 tsp. baking powder
2 cups flour ( 1 cup WW pastry, 1 cup unbleached flour)
1/2 tsp. vanilla (optional)
1 cup coarsely broken nuts
Opt: toss in some chia or flax seeds 

In a large bowl, mash bananas with a fork until mushy.  

Add the sugar or agave, oil and vanilla and mix well.  Add

flour and baking powder.

I beat with a french whip until blended but electric mixer is good too. 

Pour into a greased and floured loaf pan at 350°F for about 50 min.

Test by inserting a thin knife in center. If the knife comes out clean,

banana bread is done. Let cool a few minutes before removing from

pan, then cool on a wire rack.

Delicious Thai!

NOTE:  Yes, this does have fish sauce, but in keeping with the China Study suggestions it is a small amount and you are allowed 5% of your total diet.

1 (14 ounce) can/container pure coconut milk
1 -4 tablespoon red curry paste
2 -3 tablespoons premium fish sauce (I use thai kitchen)
2 tablespoons brown sugar OR 1 T agave
1 1/2 cups assorted fresh vegetables, 

options: cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combination)
1 (8 ounce) can bamboo shoots, rinsed and drained

I use whatever veggies I have in the house.

Directions:

1 In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2 Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
3 Serve over steamed jasmine rice.

Digging into The China Study Cookbook.

We tried, for the first time, a recipe from the CSC.  It was great!
The entree was Fetuccini with cashew sauce and broccoli!
We used whole grain fetuccini and the recipe calls for nutritional
yeast so this was packed with good vitamins too.

If you are not familiar with the CSC check it out - literally-
from your local library. I am sure after trying a couple of recipes
you will want to own this cookbook.  I've ordered mine!

My Green Smoothie-

I had been making fruit smoothies for weeks and they were quickly taking the place of my beloved milkshakes.  Milkshakes and I go way back to my mother making them in the kitchen when I was 5.  We were the only family I knew with a honest to goodness Malt Shop mixer in our kitchen (see photo).  This machine never went in the closet and was used every day.  I still have it but now use an Oster Blender for my new 'milkshakes'.

Because cow's milk is off my diet list now below is the recipe for my green smoothie.  The green is Kale.  I like Kale in salads but this is an easy, quick way to get my kale daily with very little effort.  Kale is a great bone builder so start with a handful in your smoothie and work your way to a cup a day.  Don't worry - this smoothie tastes great!!

1 cup almond milk
1/4 frozen blueberries
1/4 cup frozen strawberries or raspberries, or try your fav fruit
1 banana
1 cup washed kale
(If you like more fruit go ahead but you might have to increase the almond milk for the consistency you like!)

Blend until all ingredients make a smooth milkshake-like drink.
ENJOY!

In answer to some questions, I ordered my cheesecloth bag from Vermont thru Amazon.  It is a very nice bag and has held up to make uses and washings.  I think it is a cheese renet bag about $8.
You can also use 'paint' bags from Lowes, just choose the finest mesh they have.

I use Earth Balance vegan butter substitute for baking and organic agave  I also order from Amazon but I live in a small town. In larger cities you can find good ingredients in your grocery or Trader Joes.

I get my organic almonds from Essential Living Foods http://essentiallivingfoods.com
and they are the best!

If you have any question regarding ingredients or tools I use please feel free to comment on the blog, I read those and get an email alert, or email me privately.

Happy Veganing!
k

Our Favorite Butternut Squash Soup

Ingredients:

• 2 T olive oil
• 1 small onion, chopped, I used 2
• 1 stalk celery, chopped -didn't use, I used one sweet tate
• 1 medium carrot, chopped, used 2
• 2 medium potatoes, cubed, I used one sweet one white
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container veggie stock (or 4 cups of water and
  4 tsp vegetable bouillon)
• salt and freshly ground black pepper to taste

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Wonderful bread!

Original recipe makes 3 loaves Change Servings

• 3 cups warm water (110 degrees F/45 degrees C)
  
• 2 (.25 ounce) packages active dry yeast
  
• 1/3 cup honey, vegan opt: agave 
  
• 5 cups bread flour, (I use 2 cups whole wheat flour and 3 cups white or whole wheat pastry flour and 2 T wheat gluten)
  
• 3 tablespoons butter substitute, melted
  

• 1/4 cup honey, vegan opt: agave     
  
• 1 tsp salt
  
• 3 1/2 cups whole wheat flour
  

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
   

Almond Milk recipe:

What you need:
1 cup of almonds (soaked)
2 tsps of sweetener, I use organic agave
3 cups of water.

Directions:
Soak 1 cup of almonds overnight in 1 cup of water. (I use organic almonds)
Next day, rinse off the almond and place in a blender.
Cover with two cups of water.
I add a 2 tsps of agave.
Blend for 3 minutes.
Pour thru a cheesecloth bag into a large bowl.
Add 1 cup of water to the blender to get all the remains
and pour into the cheesecloth bag as well.
Squeeze all the liquid/milk out of the bag into the bowl.
Pour into a clean container and store in the frig.
When I am making the milk I put another cup of almonds
into water in an airtighter container and place in the frig
so some is always ready for the next batch.

BEST nut burgers!

(Also a good way to use almond pulp from your milk making)
Single recipe:
1 medium onion
1 cup nuts, I used 1/2 cup walnuts, 1/2 cup almond pulp (leftover from making almond milk)
1 cup (raw) rolled oats
2 tablespoons ketchup
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg substitute, I used 1 T ground flaxseed + 2 T water


2 tablespoons peanut oil, extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Chop onion in food processor. Add nuts and oats, and pulse to chop, but not too fine.
Add remaining ingredients except oil. Process briefly; don't grind too finely. Add a little
liquid — water, stock, soy sauce, wine, whatever — if necessary; mixture should be moist but not loose.

2. Let mixture rest a few minutes, then shape it into 4 burgers. (Burger mixture or shaped
burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)

 Put oil in nonstick or well-seasoned cast iron skillet and turn to medium. When oil is hot, add burgers to skillet. Cook about 5 minutes, undisturbed, until browned, then turn with spatula. Lower heat a bit and cook 3 or 4 minutes more, until firm.

3. Serve on buns with mustard, ketchup, chutney or other toppings.  I like to make lettuce, tomato and onion 'burgers'.

Yield: 4 servings.

Why I went vegan.  I had been vegetarian on and off in the past, using meat sparingly if at all and animal products, like cheese, eggs and dairy for many years in recipes.  This all changed with the reading of The China Study.  I am asking everyone to read this book, what you do after, ie whether you change your diet or not is of course up to you.  I just want to make sure everyone has the information in Dr. Campbell's (no relation) book.
I wasn't sure I could do it, even though the health implications were clear.  I thought, I will begin with one week and see how I do.  One week turned to one month and now on my second month, I know it sounds cliche, but I feel better. 
Check it out and see what you think.

Fruit Cobbler

This is a modified recipe of a wonderful cobbler, the original given to me by my mother-in-law, Helen.

Cover the bottom of a greased

glass baking dish (9x9) with fruit, ie. blueberries, strawberries, peaches

sprinkled with ¼ c sugar.  Set aside.

In a mixing bowl:

½ c sugar

¼ c vegan butter substitute

one banana or 1/4 cup applesauce or egg substitute

1 c flour

1 ½ t baking power

½ c soy or almond milk

Mix well.

Pour batter over fruit.

Bake at 375 deg for 30-35 min. until

lightly browned on top, inserted knife comes out clean