Absolutely delicious dip for veggies or spread for burritos!
1 can garbanzo beans, drained
1/2 c. cashews
1/3 c. sundried tomatoes
2 cloves garlic minced
1/2 lemon juiced
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tb. nutritional yeast
1/2 tsp. cumin
2 tsp. chili powder
2/3 c. water
1/2 tsp. salt
Process or blend until creamy.
CREDIT GOES TO: Tandi
Showing posts with label water. Show all posts
Showing posts with label water. Show all posts
Sunday, August 29, 2010
Friday, August 20, 2010
Whole Wheat Rolls
I never thought I'd find a home-made roll where I liked the taste and texture. I was wrong. These rolls are so soft. They are perfect - and don't have any oil or animal products OR high fructose corn syrup OR hydrogenated oils. Amazing! They are perfect veggie sandwich rolls too or they fit in just right with a savory Sunday meal comprised of mashed potatoes and gravy.
2 cups boiling water
1/2 cup Sunsweet Lighter Bake (you can find this at WinCo - it an oil/butter substitute - if using butter, use 1 cup)
2-3 egg replacer substitute - I like flax meal - use 3 heaping TBSP flax meal, 6 TBSP water and allow to sit for 5 minutes
2 Tablespoons yeast
1/3 cup water
1 teaspoon baking powder
1 teaspoon sea salt
6 cups whole wheat flour
In a bowl, pour boiling water over honey. Mix and allow to cool. Soften yeast in 1/3 cup water, then add to bowl along with Sunsweet Lighter Bake and the egg replacer mixture. Add baking powder, sea salt, and one cup of flour, and beat with a spoon. Stir in remaining flour and let rise for two hours.
Shape into rolls and put in greased pans. Allow to rise until light. Bake 15-20 minutes at 400*F. This makes 3-4 pans of rolls depending on the size. We like larger rolls for sandwiches, so it makes 2 pans for us.
2 cups boiling water
1/2 cup Sunsweet Lighter Bake (you can find this at WinCo - it an oil/butter substitute - if using butter, use 1 cup)
2-3 egg replacer substitute - I like flax meal - use 3 heaping TBSP flax meal, 6 TBSP water and allow to sit for 5 minutes
2 Tablespoons yeast
1/3 cup water
1 teaspoon baking powder
1 teaspoon sea salt
6 cups whole wheat flour
In a bowl, pour boiling water over honey. Mix and allow to cool. Soften yeast in 1/3 cup water, then add to bowl along with Sunsweet Lighter Bake and the egg replacer mixture. Add baking powder, sea salt, and one cup of flour, and beat with a spoon. Stir in remaining flour and let rise for two hours.
Shape into rolls and put in greased pans. Allow to rise until light. Bake 15-20 minutes at 400*F. This makes 3-4 pans of rolls depending on the size. We like larger rolls for sandwiches, so it makes 2 pans for us.
Sunday, August 15, 2010
Chicago Chocolate Cinnamon Cake
I served this cake tonight in cup cake form and was asked if they had coconut in them. They are delicious and very moist. Thanks Megan!
2 cups whole wheat flour
1 cup Turbinado raw sugar/organic evaporated cane juice
1/2 cup Earth Balance
1/2 cup applesauce
1/4 cup cocoa powder
1 cup water
1/2 cup plant milk with a teaspoon of apple cider vinegar - to make a buttermilk substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon real vanilla
Equivalent replacer for 2 eggs
1/2 teaspoon salt
Preheat oven to 350. Mix flour and sugar. Bring Earth Balance, cocoa and water to a boil in a saucepan. Pour over flour mixture and mix well. Add buttermilk substitute, soda, cinnamon, vanilla, egg replacer, and salt. Mix well. Pour into greased and floured 9x13 pan. Bake 30-35 minutes at 350.
CREDIT GOES TO: Megan
2 cups whole wheat flour
1 cup Turbinado raw sugar/organic evaporated cane juice
1/2 cup Earth Balance
1/2 cup applesauce
1/4 cup cocoa powder
1 cup water
1/2 cup plant milk with a teaspoon of apple cider vinegar - to make a buttermilk substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon real vanilla
Equivalent replacer for 2 eggs
1/2 teaspoon salt
Preheat oven to 350. Mix flour and sugar. Bring Earth Balance, cocoa and water to a boil in a saucepan. Pour over flour mixture and mix well. Add buttermilk substitute, soda, cinnamon, vanilla, egg replacer, and salt. Mix well. Pour into greased and floured 9x13 pan. Bake 30-35 minutes at 350.
CREDIT GOES TO: Megan
Saturday, August 7, 2010
Fire Roasted Tomato Soup
Ingredients:
l-2 large onions, diced
6 cloves garlic, minced
2 - 28 to 32 oz cans tomatoes
1 - 32 oz bottle fire roasted tomatoes
2 - 8 oz cans tomato sauce
2 - 6 oz cans tomato paste
2 cups water
8 - 10 vegetable bouillon cubes (for more flavor)
2 tsp salt
1/2 tsp pepper
2 cups unsweetened soy milk (more if you like a thinner soup)
1/8 cup fresh basil, chopped
Directions:
In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.
Sunday, July 25, 2010
Ginger Veggie Stir-Fry
A definite favorite at my house...
Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)
Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.
Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)
Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.
Monday, July 5, 2010
Queso Dip with Raw Cashews
I can't find the link to the blog I got this recipe from - but thanks to some blog in cyberspace I have a new yummy dip to serve at parties, gatherings and just for fun. My son claims it is his "favorite" and loves to dip tortilla chips in it. It is amazing!
Makes approximately 7 ½ – ½ cup servings
Ingredients:
½ cup raw cashews, soaked and drained
½ cup oatmeal, ground into flour
1 ½ cups water
2 teaspoon onion flakes, dried
½ teaspoon turmeric powder
1 clove garlic, peeled
14 ounces diced tomatoes or about two cups salsa if you like heat (Pace, Mild is great)
1 teaspoon paprika
1 crushed red peppers to taste (optional)
½ teaspoon chili powder
1 dash cayenne
1 teaspoon real sea salt
Directions:
Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
Nutritional Information:
Amount Per Serving
Calories - 65.95
Calories From Fat (39%) - 25.78
Total Fat - 3.08g
Saturated Fat - 0.55g
Cholesterol - 0mg
Sodium - 5.32mg
Potassium - 209.9mg
Total Carbohydrates - 8.69g
Fiber - 1.68g
Sugar - 2.01g
Protein - 2.35g
Comments:
This dip is thick and rich and tastes much more decadent than it actually is. We like to eat it with corn chips, but more often it shows up on a baked potato stuffed with broccoli.
Each serving of the queso dip contains 600IU of vitamin A, and 70mg of phosphorus.
Makes approximately 7 ½ – ½ cup servings
Ingredients:
½ cup raw cashews, soaked and drained
½ cup oatmeal, ground into flour
1 ½ cups water
2 teaspoon onion flakes, dried
½ teaspoon turmeric powder
1 clove garlic, peeled
14 ounces diced tomatoes or about two cups salsa if you like heat (Pace, Mild is great)
1 teaspoon paprika
1 crushed red peppers to taste (optional)
½ teaspoon chili powder
1 dash cayenne
1 teaspoon real sea salt
Directions:
Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.
Nutritional Information:
Amount Per Serving
Calories - 65.95
Calories From Fat (39%) - 25.78
Total Fat - 3.08g
Saturated Fat - 0.55g
Cholesterol - 0mg
Sodium - 5.32mg
Potassium - 209.9mg
Total Carbohydrates - 8.69g
Fiber - 1.68g
Sugar - 2.01g
Protein - 2.35g
Comments:
This dip is thick and rich and tastes much more decadent than it actually is. We like to eat it with corn chips, but more often it shows up on a baked potato stuffed with broccoli.
Each serving of the queso dip contains 600IU of vitamin A, and 70mg of phosphorus.
Wednesday, June 9, 2010
Rice Milk
1 1/2 cups cooked rice
4 cups warm water
1 teaspoon vanilla
1 tablespoon maple syrup
Blend in a blender until smooth and then strain the milk.
Tuesday, March 16, 2010
Awesome Veggie Stir Fry
Ingredients (use vegan versions):
• 1 cup carrots
• 1 cup snow peas
• 2 heads of broccoli (about 2 cups)
• 1/2 red pepper (may also add yellow and green)
• 2 cloves garlic, minced
• 1/3 cup onion, diced
• 1 pint of mushrooms, sliced (or 2, 4 ounce cans)
• 1 small can water chestnuts, drained
• 1 small can bamboo shoots, drained
• 1 cup bean sprouts
• 1/2 cup teriyaki sauce (I use the SOY VAY brand - Veri Veri Teriyaki)
• 1/3 cup water
• 2 tablespoons sesame oil
• Bragg's Amino Liquids to taste
Directions:
Turn wok (or large pot) on lowest setting. Add 1 tablespoon of sesame oil and spread around wok. Add minced garlic, onions and carrot.
While those are cooking, cut up broccoli and snow peas. Add to mixture. Turn up heat add the water. Let steam for a minute. Next, add second tablespoon of oil and mushrooms. Add teriyaki sauce after a few minutes. Finally add water chestnuts, bamboo shoots, bean sprouts and red pepper.
Continue cooking until all vegetables are coated. They should be softened but
not soggy!
This can be served with any rice of your choice or alone if you choose. Spray with Bragg's to taste.
May add tofu (which is delicious when cut up into small chunks), chick peas or any other vegetable or protein source for variety.
Serves: 4
Preparation time: 25 minutes
• 1 cup carrots
• 1 cup snow peas
• 2 heads of broccoli (about 2 cups)
• 1/2 red pepper (may also add yellow and green)
• 2 cloves garlic, minced
• 1/3 cup onion, diced
• 1 pint of mushrooms, sliced (or 2, 4 ounce cans)
• 1 small can water chestnuts, drained
• 1 small can bamboo shoots, drained
• 1 cup bean sprouts
• 1/2 cup teriyaki sauce (I use the SOY VAY brand - Veri Veri Teriyaki)
• 1/3 cup water
• 2 tablespoons sesame oil
• Bragg's Amino Liquids to taste
Directions:
Turn wok (or large pot) on lowest setting. Add 1 tablespoon of sesame oil and spread around wok. Add minced garlic, onions and carrot.
While those are cooking, cut up broccoli and snow peas. Add to mixture. Turn up heat add the water. Let steam for a minute. Next, add second tablespoon of oil and mushrooms. Add teriyaki sauce after a few minutes. Finally add water chestnuts, bamboo shoots, bean sprouts and red pepper.
Continue cooking until all vegetables are coated. They should be softened but
not soggy!
This can be served with any rice of your choice or alone if you choose. Spray with Bragg's to taste.
May add tofu (which is delicious when cut up into small chunks), chick peas or any other vegetable or protein source for variety.
Serves: 4
Preparation time: 25 minutes
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