Archive for October, 2012

Homemade Pixy Sticks

Oct 31 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

When I was younger I used to love pixy stick candy.  I remember going to sporting events and sitting in the bleachers and downing stick after stick.  I cringe now when I think of all that sugar I consumed.  After all, a traditional Pixy Stick is nothing but sugar that is artificially flavored to taste like fruit.  Thanks to Pinterest, I found a simple and tasty way to recreate this fun treat.  I added my own twist to make both a traditional sweet treat and a sour variety as well.  My kids have never had Pixy Sticks before and they absolutely loved these.  The flavors are endless and so is the fun!

~Sarah

Ingredients:

  • freeze dried fruit of your choice *see notes
  • paper straws
  • 1 lemon

Preparation:

  1. To make a sour Pixy Stick you’ll need to plan this first step in advance.  Slice the lemon into thin slices and place in your  food dehydrator.  Set to 115 degrees and let ‘cook’ for 24 hours or until throughly dehydrated.
  2. Place a few slices of the dehydrated lemon in a powerful blender and process until you have a fine powder.  Set aside.  Repeat this process with the freeze dried fruit of your choice.
  3. Carefully bend one end of each paper straw to create a seal.
  4. For a sweet treat use a funnel to transfer the freeze dried fruit powder into the straw.  For a sour treat mix together a bit of the lemon powder with the freeze dried fruit powder.  Transfer to a paper straw with the funnel.

Nutritional Info:

Nutritional info will vary depending on what fruit is used.

Notes:

To make my Pixy Sticks I used an organic product from the Just Tomatoes Ect! product line.  You can find their full range of organic products here.  I want to mention that while you can find their products in many stores, it’s much harder to find their organic line.  It’s been only recently that their organic products have been added to the shelves.

 

Homemade Twix Candy Bars

Oct 29 2012 by | Comments (1)

It’s been many, many years since I’ve had a Twix candy bar but from what I can remember, these homemade bars are ever better than the original!  The best part is the gooey, caramel layer.  It’s highly addictive and you may find yourself literally licking the bowl.  If for some reason caramel isn’t your thing (is that even possible?) you can substitute the almond butter for peanut butter to create a peanut butter Twix.  Either way you’ll have a delicious Halloween treat for all your ghosts and goblins at home!

~Sarah

Ingredients:

For the cookie crust:

For the caramel layer:

  • 1 heaping cup pitted Medjool dates (10 large dates)
  • 4 tbsp almond butter
  • pinch of sea salt

For the chocolate coating:

Preparation:

  1. Prepare an 8×8 glass baking dish by lining it with parchment paper.  You can also rub with a bit of coconut oil if you don’t have parchment paper handy.
  2. Place the cashews and almonds in a food processor and process until you have a sand-like consistency.
  3. Transfer to a large bowl and set aside.
  4. Place the brown rice puffs in a large plastic bag and using a rolling pin, gently roll back and forth about 4 or 5 times.
  5. Add the crushed puffs to the cashews along with the vanilla powder and stir well.
  6. Drizzle the coconut nectar over the cashew mixture and stir well until everything is evenly coated.
  7. Transfer the mixture into your prepared baking dish and press down evenly to form a compact layer.  Place in the fridge for 10 minutes.
  8. While the cookie crust is cooling, add the dates, almond butter and a pinch of salt to your food processor and pulse until a ball forms.
  9. Remove your baking dish from the fridge and spread an even layer of caramel paste on top.
  10. Drizzle the top with Homemade Fudge Sauce or melted chocolate and use the back of a spoon to form an even layer.
  11. Place the dish back in the fridge for 30 minutes and cut into bite sized pieces before serving.

Nutritional Info:

Makes 16 Twix bars.

Serving size 1 piece.

Nutritional info not available at this time.

Notes:

Leftover Twix bars can be individually wrapped and stored in the fridge for up to 5 days.

Chocolate Banana Layer Cake

Oct 24 2012 by | Comments (2)

This last week my little guy turned 7 years old.  It still hasn’t sunk in yet.  To celebrate this milestone I combined his favorite 2 desserts – chocolate cake and banana bread.  I reworked his birthday treat from last year, Chocolate Covered Banana Cupcakes, and turned it into a super moist and delicious layer cake.  I sprinkled a bit of coconut flakes on top but it would be equally delicious with some toasted walnuts.  Enjoy!

~Sarah

Ingredients:

For banana layer:

  • 1/4 cup non dairy milk of your choice
  • 1/4 + 2 tbsp melted coconut oil
  • 1/4 cup + 2 tbsp coconut nectar
  • 
1 tsp vanilla extract
  • 2 1/4 cups mashed ripe bananas (about 5 medium bananas)
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt

For chocolate layer:

  • 2 cups spelt flour
  • 1/2 cup unsweetened cocoa powder
  • 
2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 
1 cup coconut nectar
  • 1 1/4 cups non dairy milk of your choice
  • 1/4 cup + 2 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 1 tsp apple cider vinegar

For chocolate glaze:

  • 2 cups chocolate chips of your choice
  • 1/2 – 1 cup non dairy milk of your choice
  • 2 – 4 tbsp coconut nectar

Preparation:

For banana layer:

  1. Preheat oven to 350 degrees.
  2. Lightly oil a 9 inch round spring form cake pan.  Set aside.
  3. Add the milk, oil, coconut nectar, vanilla and bananas in a blender and blend until smooth.
  4. In a large bowl combine the flour, baking soda, baking powder and sea salt.  Add the banana mixture and stir well using as few strokes as possible.
  5. Pour the batter into the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

For the chocolate layer:

  1. Preheat oven to 350 degrees.
  2. Lightly oil a 9 inch round spring form cake pan.  Set aside.
  3. In a large bowl combine the flour, cocoa, baking soda, baking powder and sea salt.
  4. In a separate bowl combine the coconut nectar, milk, oil, vanilla and vinegar.
  5. Pour the wet ingredients into the dry ingredients and whisk until there are no more lumps.
  6. Transfer the batter to the cake pan and place in the oven for approximately 45 minutes or until a toothpick inserted in the center comes out clean.

For the chocolate glaze:

  1. In a small saucepan over medium heat add the chocolate chips and 1/2 cup milk.  Stir constantly until the chocolate chips are melted.  Add in more milk if necessary until you have a smooth chocolate syrup.
  2. Add in the coconut nectar, stir to combine and remove from heat.

Assembly:

  1. If possible, bake the cakes together on the same rack so that they cook evenly.  Let them cool completely!  Do not attempt to assemble the cake while the layers are still warm.
  2. Slice each cake in half horizontally.
  3. Place one of the chocolate layers on a plate and drizzle the top with chocolate glaze.  Place a banana layer on top and drizzle with more of the chocolate glaze.  Repeat the process for the last 2 layers.
  4. Pour the remaining glaze over the top of the cake and leave as is or sprinkle with coconut flakes or toasted walnuts.

Nutritional Info:

Makes 1 cake.

Serving size 1/8 of the cake.

Nutritional info will vary depending on what specific ingredients are used.

Notes:

Leftover cake can be stored in the refrigerator for up to 3 days.

Both of these cakes are absolutely delicious on their own.  Feel free to make either one by themselves for a special occasion.

Comments (2)
FavoriteLoadingAdd to Recipe Box

This versatile ‘ricotta’ cheese can be used in many different recipes. I originally made it to go in a rice dish for my son in law Cliff. I had a little leftover so I spread it on a few crostini for lunch the next day. My favorite use for this zesty ricotta is in lasagna but really, the options are endless. Whip some up for yourself and find your favorite way to enjoy this dairy free version of creamy and delicious ricotta cheese.

Kristy

Ingredients:

  • 2 cups raw macadamia nuts
  • water to soak nuts
  • 12 sun dried tomatoes. either in oil or rehydrated by soaking in hot water for 10 minutes
  • 1 lemon, juiced
  • 3 tbsp Chicken-less Bouillon Seasoning

Preparation:

  1. Place the macadamia nuts in a bowl and cover with water. Soak 8-12 hours.
  2. Drain water, reserving liquid.
  3. Place the nuts in a high powered blender along with the remaining ingredients and 1/2 cup of the soaking liquid.
  4. Process using the tamper to push down the mixture until it is smooth and creamy. Add more of the soaking liquid as needed to get a creamy ricotta like consistency.

Nutritional Info:

Makes about 2 cups.

Serving size 2 tbsp.

Nutrients per serving:  Calories: 40, Cal. from Fat: 30, Total Fat: 4g, Sat. Fat: .5g, Carbs: 2g, Fiber: .5g, Sugars: .5g, Protein: 1g, Sodium: 68mg, Chol: 0mg

Notes:

Store in an airtight container in the refrigerator and use within 5- 7 days.

Sesame Rice Salad

Oct 19 2012 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

I almost always have a large bowl of cooked brown rice on hand at home.  My husband is a big fan of rice and we usually have Crispy Fried Rice for dinner at least once a week.  I had a bit of leftover rice left at the end of the week and threw together this delicious cold salad.  For a bit of fun I decided to take half of the recipe and make it into cute bite sized rice balls.  This salad is also super yummy wrapped in a Nori wrap.  Any way you serve it it’s sure to be delicious.

~Sarah

Ingredients:

  • 3 cups cooked brown rice
  • 2 green onions, finely sliced
  • 1 tbsp black sesame
  • 1/2 tbsp white sesame
  • 1 1/2 tbsp toasted sesame oil
  • 1/4 cup chopped Tamari Roasted Almonds
  • 2 tbsp low sodium tamari, soy sauce or coconut aminos
  • 1/4 cup diced avocado
  • 1/2 cup diced cucumber

Preparation:

  1. Place all the ingredients in a large bowl and combine until thoroughly mixed.

    Place a small amount of the rice mixture into a plastic baggie and add either a diced avocado or cucumber.

  2. To make into rice balls, mix together all the ingredients except the avocado and cucumber.  Place a small amount of the rice mixture into a small plastic baggie and place a piece of avocado or cucumber in the center.

    Gather the plastic baggie together and twist at the base to form your rice ball.

  3. Gather the plastic bag together and twist at the base.  Carefully remove the rice ball from the plastic baggie and repeat with the remaining rice.

Nutritional Info:

Makes approximately 4 cups of salad.

Serving size 1 cup.

Nutritional info not available at this time.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 3 days.

 

Fairy Tale Pumpkin Stew

Oct 17 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

What did Cinderella do after her carriage turned back into a pumpkin? She made pumpkin stew of course! Have you ever eaten a Cinderella pumpkin?  These beautifully colored, round and kind of squashed down looking pumpkins are perfect for this dish with their firm and sweet flesh. Much better to eat than ride in, don’t you think?

Kristy

Ingredients:

  • 1 small onion, diced
  • 1/2 red pepper, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2-3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp sea salt or to taste
  • 1/2 Fairy Tale pumpkin, 1/2 Cinderella pumpkin or 1-2  Sugar Pie pumpkins, diced (about 2 cups or so) *see notes
  • 1 cup low sodium vegetable broth
  • 1 can (14.5 0z.) no salt diced tomatoes (fire roasted if you have them)
  • 1 cup cooked beans or cooked lentils of your choice (My favorites are fava beans or black lentils. When using lentils I add them at the end so they don’t get mushy)
  • 1/4 cup or to taste Sweet Heat Chili Sauce or 2-4 tbsp Thai Chili Paste, whichever flavor option you prefer
  • 1 tsp cumin

Preparation:

  1. Heat the oil in a soup or stock pot over medium high heat. Add the onion, pepper, carrot and celery and salt. Sauté 4-5 minutes until the vegetables are soft. Add the garlic and cook another 1-2 minutes.
  2. Add the remaining ingredients (unless using lentils). Cover and simmer on low 35-40 minutes or until the pumpkin is tender (add the lentils if using about 5 minutes before done).
  3. Ladle hot stew into bowls and enjoy.

Nutritional Info:

Makes approximately 6 cups.

Serving size 1 cup.

Nutrients per serving (using fava beans):  Calories: 131, Cal. from Fat: 111, Total Fat: 5g, Sat. Fat: 1g, Carbs: 16g, Fiber: 4g, Sugars: 5g, Protein: 4g, Sodium: 406mg, Chol: 0mg

Notes:

*While I used a Fairytale pumpkin for this recipe any hard winter squash could be substituted. If using the larger Fairytale or Cinderella pumpkin roast the other half with a little oil, salt and pepper. It’s delicious.

Serve over rice, barley, bulgar, etc. for an even heartier and budget stretching meal.

Store leftovers in an airtight container for 3-4 days or freeze for later use.

Warm Delicata Kale Salad

Oct 15 2012 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

This recipe needs no words.  The delicious aroma and amazing taste will speak for itself.  I’ve been eating this dish everyday for lunch (and sometimes again for dinner) for the last few weeks now and I figured it was the perfect dish to continue our celebration of Vegan MoFo.  I use Delicata squash in the recipe because I love it’s extra creamy flavor but any squash variety will work well.  The squash is roasted first to bring out all it’s delicious flavors – don’t skip this step!  The dressing for this salad is amazing and can be used for other salads, pasta dishes or drizzled over brown rice.  Enjoy!

~Sarah

Ingredients:

  • 1 Delicata squash, seeds removed and cut into small chunks
  • 2 bunches kale, stems removed
  • heaping 1/2 cup sliced red onions
  • 3 1/2 tbsp toasted sesame oil, divided
  • 2 tbsp molasses
  • 1 tbsp reduced sodium tamari, soy sauce or coconut aminos
  • 1 tbsp coconut nectar
  • 1 heaping tbsp sweet white miso
  • 1/4 cup freshly squeezed orange juice
  • 1 tbsp freshly squeezed lemon juice

Preparation: 

  1. Preheat the oven to 425 degrees.
  2. In a large bowl, toss the squash with 1 tbsp of the sesame oil.  Spread the squash on a lined baking sheet in a single layer and roast for 40 minutes or until golden brown, turning over with a spatula after 20 minutes.
  3. In the meantime, in a small bowl, whisk together the molasses, tamari, coconut nectar, miso, orange juice, lemon juice and 1 1/2 tbsp sesame oil.
  4. Once the squash is roasted, remove from the oven and let cool for about 10 minutes.
  5. While the squash is cooling, heat the remaining tablespoon of sesame oil in a large skillet on medium high heat (if you have a wok this is a great time to use it).
  6. Once the oil is heated add the red onions and stir once or twice.  Let cook for about 2 – 3 minutes.  Add the kale and stir every few seconds to keep the kale moving around.  Cook for 1 minute or until the kale is bright green and slightly wilted.  If your skillet isn’t large enough to hold all the kale then work in batches until it’s all cooked down.
  7. Add in the squash and the dressing and stir a few more times until everything is well coated.  Remove from the heat and serve immediately.

Nutritional Info:

Makes 4 – 6 servings.

Nutrients per serving:  Calories: 168, Cal. from Fat: 76, Total Fat: 8g, Sat. Fat: 1g, Carbs: 20g, Fiber: 3g, Sugars: 8.5g, Protein:3.5g, Sodium: 269mg, Chol: 0mg

Notes:

The squash can be roasted beforehand and stored in the fridge until ready to use.  The dressing can also be made in advance as well.  Once the dressing and squash have been prepared you can easily make this meal in less than 10 minutes.  It’s a great choice when you need a healthy meal without a lot of prep time during the week.

This dish is best served immediately although you can refrigerate the leftovers and reheat in a skillet before serving.

 

Pumpkin Waffles

Oct 10 2012 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

It wouldn’t be October (and Vegan MoFo) without a pumpkin recipe. At least not for me. I try to take advantage of the fresh pumpkins that are available at this time of year and make as many recipes with pumpkin as I can. This is one of my favorites. I make these Pumpkin Waffles on the sweet side so they don’t need any syrup or other topping which makes them a perfect on the go breakfast or anytime snack.

Kristy

Ingredients:

  • 1 1/2 cup hard white whole wheat flour or whole wheat pastry flour
  • 2-4 tbsp maple sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1-2 tsp ground cinnamon
  • 1/4 tsp  ginger
  • 1/8 tsp nutmeg
  • pinch clove
  • pinch allspice
  • 1/4 tsp vanilla powder
  • 1 1/2 – 1 3/4 cup unsweetened soy milk or other non-dairy milk
  • 1/3 cup pumpkin puree
  • 1/4 cup neutral flavor oil plus a little to oil the waffle iron

Preparation:

  1. In a large bowl mix together the flour, maple sugar, baking powder, salt, vanilla and spices.
  2. Stir 1 1/2 cups of the milk, pumpkin, and oil  into a small bowl. Mix well.
  3. Add the wet ingredients into the dry . Stir just until mixed. Add the remaining milk as needed if the batter is too thick.
  4. Spray your waffle iron with a little oil. Heat the iron according to the manufacturers instructions.
  5. Pour in the recommended amount of batter and cook until the steam stops or as the instructions for your waffle iron recommend.

Nutritional Info:

Nutritional information will vary according to the size of each waffle maker.

Notes:

If you really like to have a topping for your waffles then I would recommend reducing the amount of maple sugar in the batter to 2 tbsp and top with maple syrup or other topping as desired.

Pumpkin pie spice can be substituted for the individual spices used.

Wrap leftovers and store in the refrigerator for up to 3 days or freeze. These waffles reheat really well in the toaster and come out all soft on the inside and crispy on the outside.

 

 

Comments (0)

Savory Sweet Potato Dip

Oct 08 2012 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

I’m a crackers and dip kinda girl.  When I made my Rawesome Crackers last week for Vegan MoFo, I knew I would need a tasty dip to go with them.  Normally I would whip up a batch of Homemade Hummus but I was out of chickpeas so I had to get creative.  I literally threw this recipe together by mixing a few of my favorite things.  I love sweet potatoes and the Asian flair added such a great flavor.  While I used this as a dip for my crackers and veggies, it would be perfect as a healthy alternative to traditional mashed potatoes too.

~Sarah

Ingredients:

  • 1 large sweet potato, cooked and mashed
  • 1 tsp chopped fresh ginger
  • 2 tbsp sweet white miso
  • 1 tbsp low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 tbsp thinly sliced green onion
  • 2 tsp toasted sesame oil

Preparation:

  1. Place all the ingredients in a bowl and mix well.
  2. Serve as a dip (it’s great with cucumbers, celery or bok choy), a sandwich spread or as an alternative to mashed potatoes.

Nutritional Info:

Makes approximately 2 cups.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 42, Cal. from Fat: 16, Total Fat: 1.5g, Sat. Fat: 0g, Carbs: 6g, Fiber: .5g, Sugars: 4.5g, Protein: .5g, Sodium: 8mg, Chol: 0mg

Notes:

Leftover dip can be stored in an airtight container in the fridge for up to 5 days.

Rawesome Crackers

Oct 05 2012 by | Comments (2)
FavoriteLoadingAdd to Recipe Box

Here’s another delicious recipe to add to our Vegan MoFo collection!

Ok, I admit, when I feel like crackers or something crunchy I usually grab a bag at the grocery store and dig in.  My local health food store carries a wide variety of organic crackers and it’s so easy to pick up a bag and be on my way.  I’ve been using my food dehydrator a lot these last couple of weeks and figured it was about time I had a go at creating my own delicious cracker.  I wanted to create a raw cracker which is why I used my dehydrator but if you don’t own one you can easily bake your crackers in the oven.  I’m absolutely thrilled with how these came out.  The flavors are wonderful and they are perfect as a crunchy snack or crumbled up on top of a big bowl of salad.  Enjoy!

Ingredients:

  • 1  1/2 cups spouted raw almonds *see notes
  • 1 zuchinni
  • 1 1/2 tbsp chia seeds
  • 4 – 5 good size fresh basil leaves
  • 1 – 2 cloves garlic
  • 1 tbsp chopped fresh parley
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp chopped fresh oregano (or 1 tsp dried)
  • 1/4 tbsp fresh thyme (or 1/4 tsp dried)
  • 1/4 tbsp fresh rosemary (or 1/4 tsp dried)
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 tsp sea salt or to taste

Preparation:

  1. Add the almonds to your food processor and pulse 3 or 4 times until the almonds are broken apart.
  2. Add in the remaining ingredients, except the oil, and pulse 1 or 2 times.  While the machine is still running drizzle in the 2 tbsp of oil.
  3. Remove the mixture from your food processor and spread a thin layer on a dehydrator tray or use a baking sheet lined with parchment paper.
  4. Place in your dehydrator for about 24 hours (the time will depend upon how thick your cracker is) or until crisp.  You can also bake in the oven at 200 degrees for about 15 – 20 minutes or until crisp (again, the time will depend on the thickness of the cracker).
  5. Once your cracker is done ‘baking’ break apart in pieces and enjoy!

Nutritional Info:

Makes approximately 48 crackers (2 inch x 2 inch)

Serving size 4 crackers.

Nutrients per serving: Calories: 96.5, Cal. from Fat: 69, Total Fat: 8.5g, Sat. Fat: .5g, Carbs: 3.5g, Fiber: 2g, Sugars: .5g, Protein: 2.5g, Sodium: 79mg, Chol: 0mg

Notes:

For this recipe I used sprouted raw almonds, although you can easily substitute with just a plain raw almond.  Nuts are often harder on your digestive system and by sprouting them you make them easier to digest.  Sprouting almonds is really a very simple process.  Start by placing the almonds in a large bowl and filling with water, making sure to totally submerge the almonds.  Let the almonds soak for about 12 hours.  At this point you can use the nuts as is but for this recipe I recommend placing them in your dehydrator overnight.

Leftover crackers can be stored in a cool, dry place for up to 1 week.