Posts by admin:
- 1/2 banana
- 4 strawberries
- 1/2 cup almond milk
- 1/4 cup water
- Garden of Life Perfect Food (green powder)
- Coconut Flour
- Coconut Vinegar
- Coconut Amino Acids (subsitute for soy sauce) perfect for celiacs
- Coconut Nectar
- Coconut Crystals
- 1 pomegranate, peeled and seeded (use arils)
- 2 cups loosely packed kale
- 1/2 cup SO Delicious Coconut Milk
- 1/2 cup water
- 1/2 cup shredded unsweetened coconut
- 1 Tablespoon maple syrup
- 1 teaspoon raw maca powder
- 1 Tablespoon flaxseed oil
- 1/2 cup frozen raspberries
- 1/2 cup frozen blueberries
- 3 cups loosely packed spinach
- 1/2 cup So Delicious Coconut Milk
- 1/2 cup water
- 1 Tablespoon maple syrup
- 3 Tablespoons raw cocoa powder
- 1 Tablespoon flaxseed oil
- 1 teaspoon raw maca powder
- 1 scoop protein powder
Roasted Broccoflower and Sausage Spaghetti + Strawberry-Banana Smoothie #8
November 12th, 2010
I am back with the smoothie folks! One day missed and I survived. My friend has a Magic Bullet so I used one of those for the first time. It was actually lots of fun! My friend has two lovely children, a 2 year old and a 6 month old and I have been able to help and know what is like to be a full-time mommy. Kudos to my awesome friend! Here I am with her youngest who is the sweetest thing. She laughs at everything and is a super happy baby.
After a bit, my friend asked if I could keep an eye on the oldest. I took him to the kitchen and had him assist me in smoothie duties. I kept his attention focused as he helped me make my smoothie with ‘nanas, berries, and milch (baby talk, friends). He loved the fact the drink had bananas and I almost felt like he would drink it.
He helped me blend the drink and then asked to have some. Wow! From what I heard he was a fussy veggie eater so I was interested in his reaction when he tasted this green smoothie. “YUMMMmmmmmm, ‘nananas!” He was so focused on bananas that the green portion did not even bother him. My friend comes in and started laughing not believing here son was downing a GREEN smoothie. Cheers folks, it can be done!
I had to make another one so I could mix in with the half I had left. Glad that the 2 year old could help. So the fun continues.
Hope everyone has been enjoying a Vegan MoFo because I sure have. Nice and challenging! Today’s recipe is something I made this past Sunday that was inspired by one of my favorite blogs Cinnamon Spice & Everything Nice. I happened to read one of her posts for Roasted Cauliflower and Sausage Spaghetti and realized I could easily veganize Reeni’s dish with all the ingredients in-house. I quickly went to work and whipped it up before heading out to a concert.
I used Tofurky’s Sun-Dried Sausage and I cleaned out a whole head of broccoflower I had picked up at the store. Have you every used broccoflower? I think it intrigued me because I like green and it was attractive.
I roasted it with spices and broiled in the oven. After the dish was put together I sprinkled with vegan parmesan cheese made from walnuts, nutritional yeast, and sea salt. It was all together a easy and SUPER tasty dish. I hope you are able to try this because it is really great for a busy night. I find that roasting cauliflower, broccoli or broccoflower is my favorite way to eat this vegetable because whatever seasoning you add it will combine with the veggie flavor. It is Ryan’s favorite way to eat it too. 🙂 Enjoy!
Roasted Broccoflower and Sausage Spaghetti
serves 4 to 6
1/2 pound spaghetti
1 head of broccoflower, cauliflower or broccoli, cut into florets
1 to 2 teaspoons crushed red peppers
1 teaspoon sea salt
2 teaspoons garlic powder
4 Tablespoons olive oil
2 links of Tofurky or Field Roast sausages, cut in 1/2 inch slices
1/2 lemon, juiced
vegan parmesan
Preheat oven to 450 degrees and line a cookie sheet with parchment paper.
Wash the broccoflower and cut into medium size florets and reserve the stems for later use. (juicing)
Add 2 Tablespoons olive oil, sea salt, crushed red pepper, and garlic powder and toss well with veggie. Spread veggie on cookie sheet and place in oven and roast for 20 minutes.
Meanwhile, cook spaghetti according to package directions.
Slice the sausage and mix 2 Tablespoons with lemon juice and set aside. Prepare vegan parmesan if none on hand.
Remove broccoflower from oven and toss with spaghetti, olive oil/lemon juice and sausage and adjust salt if needed. Serve immediately.
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Chocolate Zucchini Bread
November 11th, 2010
Thanks everyone for signing up for the Coconut Secret giveaway! It is seriously great stuff. Thank you all as well for the lovely recipes you posted as well. I am excited to try some of them. 🙂
As I write, I am tucked in my cabin on my friends’ ranch with snow capped pine trees and snow covered everything! Brrrrr.
It is dry like mad so I am downing lots and lots of water. Looks like I will hold off on the diuretics (sorry coffee) since those will add to my dry state.
Before I left for my trip I very quickly put together 2 loaves of bread to give to my friends. I actually left some of it with Ryan so he could have a baked good around and I took the other loaf with me. I saw some zucchini in the refrigerator that I knew Ryan would totally NOT use so I froze half the mixture and grated 2 zucchini for a recipe I found.
If you have not noticed, I like chocolate. I probably have too many chocolate recipes but it is so delicious. Forget though the life you have when you make CHocolate Banana Bread because this Chocolate Zucchini Bread is SO MOIST and delicious. Cocoa and Chocolate Chips make this bread tasty and fudgy. It is dense without giving noticeable focus on the zucchini. The zucchini adds the moisture and texture.
When my friend took a slice she was very excited to know that the bread is vegan. She is not vegan but she was very interested to know what substitutes the milk and eggs. I gladly shared. It was a delicious sliver of goodness. It is a simple and quick recipe that will be ready within an hour. Enjoy!!
Chocolate Zucchini Bread
adapted from Vegan Success
makes 2 loaves (10 slices each)
3 “eggs” worth of egg replacer ( I used 3 Tbsp ground chia seeds + 9 Tbsp water)
1/2 cup canola oil
1 teaspoon vanilla
3/4 cup So Delicious Coconut Milk
1 3/4 cups sugar
2-1/2 cups whole wheat white flour
1 teaspoon salt
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup cocoa
2 cups grated zucchini
1 cup chopped walnuts
3/4 cup chocolate chips
Grate and dab the zucchini between paper towels to remove excess moisture.
Chop the walnuts and spray two 9″ x 5″ pans with non-stick spray.
Beat together the eggs substitutes first and set aside for 5 minutes. Add the oil, vanilla, milk and sugar.
In a separate bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and cocoa. Make a well in the dry ingredients, pour in the wet ingredients, and mix together. Stir in the zucchini, walnuts and chocolate chips.
Pour the batter into the prepared pans. Bake at 350 degrees for 50-60 minutes. Cool for about 10 minutes before removing from the pan.
Go and check Ricki’s great giveaway for Lucini Cinque e’ Cinque Products
Don’t forget to enter the tofu press giveaway and the Coconut Secret product giveaway!
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Coconut Secret Products Giveaway {Raw, Vegan and Gluten-Free}
November 10th, 2010
Hi folks! I quikly post this as I wait to board my flight to Colorado. I am not one that has so much time that I can prepare posts in advance but any chance I get I try to post. I always have plenty of ideas to post, it is just finding the time to do it. ANYWAY, my quick post today will include one of my newest and favorite products I have had a chance to enjoy over the last few months.
Coconut Secret, as you can guess focuses on coconut products, and it started with the owners trying to develop or find a similar sugar substitute like agave nectar that also had a lower glycemic rate. They offer 5 different products that are either tapped from the coconut blossoms or is from unheated coconut meat. Here are the products they offer: (Read more info on each product through their website)
These are probably my favorite raw product to use in the kitchen so far and have used it in many recipes like the following:
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| Lime Cream Parfaits w/ Coconut Lime Crumble |
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| Apple Dumplings w/ Coconut Vanilla Bean Ice Cream (Gluten-free) |
I use the crystals in my tea and coffee and I use the Coconut Vinegar in salad dressings because it is similar to Apple Cider Vinegar. There are so many options with these products.
The company has been really nice enough to offer my readers to try TWO of their products. How generous!! Please visit their Coconut Secret’s website or check out my shop tab and purchase some products if you cannot wait to try this product. I have a bundle deal in my shop, so check it out!
Only requirement:
Tell me your favorite coconut recipe and / or leave me a recipe link or even tell me which product you would like to try.
Tweet this message: ” Coconut Secret product giveaway (nectar, flour, vinegar) @singerinkitchen for a unique #raw #glutenfree eats http://bit.ly/92qjuS #veganmofo “
I will use Random.org to choose a winner. Entrie due by Monday, November 15th by midnight EST.
I will announce the winners on Tuesday, November 16th. Sorry, only open to USA. 🙁
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Babycakes’ Brownies {Gluten-free} & POMegranate Coconut Smoothie #7
November 9th, 2010
I think I am mentally on vacation. It was SO hard to wake up this morning but I knew I had to fit in my LAST workout at the gym for the next week since I will be leaving for Colorado tomorrow! Do you now understand why my head is in vacation mode? 🙂 Either way, I scooted my behind into the gym for a rigorous weights and strength training class with one of my favorite instructors. She is yound and is studying at MSU but she kicks it!
After a few mishaps this morning, I finally got to make my perhaps last real green smoothie. I have yet to ask my friend if she has a blender but either way, I am taking Garden of Life’s Perfect Food with me so that I can at least mix it up with something and still get my greens on, you know?
This morning’s smoothie was different for sure. I cleaned 4 cups worth of fresh kale and figured I would only do 2 cups because it IS strong stuff. I placed the rest in the freezer for when I come back. I blended the kale in my Vitamix with a WHOLE pomegranate, well you know, peeled and seeded.
I added the promegranate jewels with some shredded coconut and coconut milk and blended away. It was a great combination! Score! I have yet to be truly disgusted with any of my combinations, thanks to God. Enjoy.
POMegranate Coconut Smoothie
Babycakes’ Brownies {Gluten-free}
makes 36 mini muffins or 14 regular size muffins
found on Healthy Bitch Daily and slightly adapted
Print recipe
1 cup garbanzo–fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
3/4 cup evaporated cane sugar (original recipe called for 1 cup)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/2 cup homemade applesauce or unsweetened store-bought applesauce
2 tablespoons pure vanilla extract
1/2 cup hot water
1 cup vegan chocolate chips
Preheat the oven to 325F. Lightly grease three 12-cup mini-muffin tins with oil.
In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.
Using a melon baller, scoop the batter into each prepared mini-muffin cup or use a measuring cup to pour batter into large muffin tins.
For mini muffin pans: Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total)
For regular muffin tin pan: Bake for 15-20 minutes, rotating the tray 180 degees after 10 minutes.
The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean. Cool them on a wire rack and serve while warm.
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Tofu Rancheros + Chocolate Berry Green Smoothie #6
November 8th, 2010
Good morning folks. I hope this Monday morning is going perfectly well for all. I was glad to learn this morning that the weather is to reach to the near 60s after having lows of 20s last week! What will November have in store for us?
My 6am workout was tough this morning but it helped having 6 other people working next to me! I came home and resumed my smoothie series even though I did enjoy one over the weekend I decided to repeat it this morning so I could share it with you.
Chocolate Berry Green Smoothie #6
This was a delicious creamy berry smoothie that held me over for 5 hours today.
Last night I chatted with @dreamofgreenie about possible meal options at Seva, a well known vegan / vegetarian restaurant in Ann Arbor. Even though we were supposed to meet up this week upon her visit to Michigan, plans fell through but I was still able to recommend yummy dishes to her. One of the dishes I suggested was the Tofu Rancheros. It is one of my most favorite dishes that I know is simple to prepare but that I have never made.
This morning I was determined to replicate the recipe as close as I could remember. I pressed my tofu after coming back from my workout. I even measured it before putting it in the press so you can see the beautiful difference.
After 2 hours (because I could leave it pressing that long) I came to a block half the size.
I sliced the tofu in half and cut into 1/2 inch cubes and fried the cubes in 2 Tablespoons of olive oil under medium heat in a wok for 10-12 minutes. Here is the beautiful crispy result.
I then placed half this crispy tofu in 1 cup medium salsa and boiled for 5 minutes and seasoned it with a bit of Tony Chachere’s seasonings.
Here is my easy Ranchero sauce with the crispy tofu.
I then quickly heat a can of black beans and added some onions and mashed it a bit with a potato masher. I let them boil quickly and took off the heat. I quicklly fried 3 corn tortillas in the same wok with the residue oil until a bit crispy. I placed one tortilla on a plate added beans and repeated the layering with the other 2 tortillas. I added the tofu ranchero on top and added some sliced avocado.
This was an incredible brunch!! It was VERY close to the restaurant version except that I left off the melted vegan cheese since I did not think it needed it. This was an incredibly easy meal and easy to prepare. Enjoy! This is why you need a tofu press. 🙂 The end. Check out the GIVEAWAY here.
Tofu Rancheros
serves 2
1-14 ounce package extra firm tofu
1 to 1 1/2 cups medium to hot salsa (I use Pace Picante)
1-15 ounce can black beans
2 Tablespoons olive oil
1 teaspoon Tony Chachere’s seasoned salt
6 tortillas
6 avocado slices
Press your tofu for up to an hour with a tofu press or with paper towels and weighed by heavy books.
Slice the tofu in half then cut each half widthwise and cut into 1/2 inch cubes. Meanwhile heat 2 Tablespoons olive oil in a wok or non-stick pan. Add tofu cubes to the pan and fry for 10-12 minutes. Periodically turn the cubes with a wooden spoon so that they will evenly fry.
Add tofu cubes to a small pot with the 1 1/2 cups salsa and seasoned salt and simmer for 5-7 minutes.
Heat black beans in another small pot and gently mash beans with a potatoe masher. (canned beans are usually salted so no need to salt. I added 1 Tablespoon dehydrated onions and boiled the beans for 5 minutes.
Fry 6 tortillas in the same pan where tofu was fried. If needed add one more Tablespoon to continue to fry for 3-5 minutes or until somewhat crispy. I like then a little softer.
Assembly
Add 1 tortilla to a plate and add 1-2 Tablespoons black beans. Add another tortilla and repeat process a 3rd time. Repeat for second plate. Divide the tofu ranchero mixture between each plate and add 3 slices of avocado to each plate. Enjoy!
