Wednesday, May 25, 2011

{ CRISP RICE FRUIT BITES }

Thanks, Elna, for sharing this recipe!  (The original recipe is here.)

1 c. almonds
1 c. walnuts
1 c. prunes
1 c. dried fruit*
1/4 c. honey
1 t. vanilla
1 t. cinnamon

1 1/2 c. Barbara's Brown Rice Crisps cereal
  • Place almonds in a food processor and pulse to coarsely chop.
  • Add remaining ingredients except cereal and process until finely chopped, but not pureed.
  • Place in a large bowl and mix in cereal by hand.
  • Using your hands, press firmly into a 3/4-inch thick square on a cutting board.
  • Cut into 1-inch squares.
  • Place squares on parchment paper or lightly greased baking sheet.
  • Bake at 200 for 30 minutes.
  • Allow to cool.
  • Store in an airtight container.
*The original recipe calls for 1-inch pieces of dried mango.  I didn't have mango, so I used dried apples.

{ WHOLE WHEAT BURGER BUNS }

I found these on Notes From the Vegan Feast Kitchen. Bryanna was kind enough to give permission to post the recipe.

I changed a couple things to make them 100% whole wheat. They worked great, and we loved them! We had them with bean burgers and oven fries.

1/4 c. warm water + 2 t. yeast

1 c. leftover soft mashed potatoes, warm (or 1/2 c. instant mashed potatoes mixed with 1 c. boiling water)
1 c. medium-firm tofu, drained and mashed
3/4 c. to 1 c. non-dairy milk, warm
1/4 c. ground flaxseed
1/4 c. wheat bran
2 T. sucanat
2 T. oil (or wonderslim)
1 T. nutritional yeast flakes
2 t. salt

4 c. whole wheat flour*

non-dairy milk for brushing
sesame or poppy seeds, or onion flakes for garnish

  • Proof yeast in water for a few minutes.
  • Add potatoes through salt and mix well. (I used a Bosch mixer, dough hook.)
  • Add flour and knead on speed 2 for 5 minutes. (Original instructions are to knead for 5-10 minutes, with a mixer or by hand.)
  • As the dough is kneading, keep an eye on it, and add more non-dairy milk or water, a couple tablespoons at a time, if it seems too dry.
  • Place in greased bowl, cover, and let rise in a warm place (corn warmers in the microwave worked great) for 1 1/2 hours.
  • Punch down and divide into 9-12 equal balls. (I made 9.) Dough should be pretty sticky.
  • With wet hands, press the balls down on greased or cornmealed baking sheets to make circles 3-4 inches across.
  • Cover and let rise for 30 minutes.
  • Brush the buns with non-dairy milk for a shiny glaze and sprinkle with garnish.
  • Bake at 350 (325 convection) for 20 minutes.
  • Cool on racks.

*The whole wheat flour we use is home-ground from hard white wheat.  It makes a much lighter bread than other wheat varieties.

Sunday, May 22, 2011

{ STRAWBERRY (SHORT)CAKE }

Wow!  This was good!  Thanks, Mom (source?).

{ Cupcakes }

Mix together dry ingredients:
2 c. whole wheat flour
3/4 c. evaporated cane juice
1/2 t. salt
1/2 t. baking soda
1 t. baking powder

In a separate bowl, whisk together:
1 c. water + 1 T. egg replacer

Add to egg replacer and whisk together:
3 T. baby food prunes
1 T. Earth Balance margarine
1 t. vanilla
1 t. lemon juice

  • Add wet ingredients to dry ingredients, and gently fold together by hand until only a few lumps are left.  Do not use an electric mixer.
  • Fill 12 muffin tins about 3/4 full.
  • Bake at 350 for 20 minutes.
  • Wait 5-10 minutes before removing muffins to cool on a rack.
{ Strawberry Sauce }

12 oz. apple juice concentrate
1/4 c. corn starch
1 t. to 1 T. lemon juice
1 to 2 t. lemon zest

3 lbs. fresh strawberries, chopped
  • Combine first ingredients in saucepan and cook on medium heat, stirring constantly until thick and bubbly.
  • Stir in strawberries.
  • Chill before serving.
Serve with coconut cream.  So good!

Sunday, May 15, 2011

Forks Over Knives



Check here to see if it's playing near you!

{ YOGURT PARFAIT }

This recipe comes from May's issue of The Friend magazine. We had them two days in a row!  Delish!  (This recipe makes four 1-cup parfaits.)

2 c. granola
2 c. non-dairy yogurt*
2 c. fresh berries
1/4 c. shredded coconut
2 t. orange zest
2 T. evaporated cane juice

  • Mix coconut, zest, and evaporated cane juice together in a bowl.
  • Put 1/4 c. granola in the bottom of each cup.
  • Pour 1/4 c. yogurt over granola.
  • Add 1/4 c. berries.
  • Sprinkle with coconut orange mixture.
  • Repeat layers - granola, yogurt, berries, coconut.
*The original recipe calls for vanilla yogurt.  We used lemon one day, and strawberry the next.