Posts by admin:
- 3 cups Red Cabbage
- 1 cup sliced Mushrooms
- 2 Carrots
- 1 cup Spinach
- 1/4 red pepper
- 2 cups packed spinach
- a pint of golden raspberries
- 1 banana
- 1/2 cup water
- 1/4 cup coconut milk
- flaxseed oil
- protein powder
Banana Coconut Cream Pie with Whole Grain Chocolate Crust
October 5th, 2010
Hello all! I am on day 8 waking up at 5:30am and I am feeling great! I decided that my morning workouts were so necessary for my energy. Even though lunges have been killing my inner thighs, I have to say I have been feeling pretty great, thanks to God. I decided to join an 8 week challenge to continue my health goals and I am happy to report that 2 ladies from my church have joined in too! Even though I have been consistent working out almost everyday, I want to continue to challenge myself and try to journal what I am eating. We all end up turning into slumps in our daily lives and in periods of our life but there is nothing wrong with turning back and reclaiming a healthy life.
I recently read an article that was posted and written by the magazine Marie Claire called The Hunger Diaries. It talks about how much of an influence or bad influence healthy bloggers might be having on the public and even on their own personal lives. Why don’t people mind their own business?? If people choose to follow healthy bloggers and be influenced by their personal lives, they are adults. Is it not better than not to seek counsel or help from anybody? Even though there are many people with eating disorders maybe some other person’s life experience can be of some help if no help is coming from anyone else. Even though we as humans tend to easily be “fans” of people, things, and everything else, there is something to be said about there having common sense. If someone has been a postive influence in their personal lives that is their gain. Anything else is product of people not analyzing personal choices. Why should there be judgement? Well, there goes my 2 cents.
Have you read the article? What do you think about it?
Back to fun stuff.I took a break this week from cooking with apples. I still have a bag left and I have made the apple dumplings recipe twice and an apple cobbler for company. I decided to hone back into my like for chocolate and coconut and pair the two together. I checked out a recipe on Bon Appétit that intrigued me. I only had the excuse to make it in case I had to take a dessert to a function or party and I felt like making a dessert.What can I say? As long as I had one slice I would be ok and it would be nice to have something after all this exercise.
The best thing about this recipe is that it has a chocolate crust that is made with bittersweet chocolate. I created a custard out of coconut milk and and combination of flour,arrowroot and agar agar so that it could come together. Remember my Coconut Custard Tarts?
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| From An Opera Singer in the Kitchen |
I decided to make a creamier version of this custard with some of the additions in the magazine recipe. Eggs were NOT necessary to make this coconut custard, which is the whole beauty of the recipe. Ryan went back for seconds folks! This was SO delicious and creamy and a perfect dessert for company because it is gourmet and it is not hard to make either! I hope you enjoy it as much as we did. Chocolate and coconut are a perfect combination as well as the simple addition of bananas. Enjoy!
Banana Coconut Cream Pie with Whole Grain Chocolate Crust
adapted from Bon Appetit
serves 8-10
Filling
2/3 cup agave nectar
2 Tablespoons unbleached all purpose flour
4 Tablespoons arrowroot
2 Tablespoons agar agar flakes
1/4 teaspoon salt
3 cups whole fat canned coconut milk
2 teaspoons vanilla bean paste or 1 teaspoon vanilla extract
2 Tablespoons Earth Balance, softened
1 Tablespoon light rum
Crust
1 cup whole wheat pastry flour
1/3 cup (2 ounces) bittersweet chocolate chips
1/4 cup spelt flour
2 Tablespoons unsweetened cocoa powder
2 Tablespoons vegan sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Spectrum organic all-vegetable shortening
2 Tablespoons orange juice
3 tablespoons (or more) ice water
1/2 teaspoon vanilla extract
1/2 cup unsweetened coconut shreds
Nonstick coconut or vegetable oil spray
4 bananas (about), peeled
Chocolate sauce (optional) but oh so good.
Filling
Whisk first 5 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in coconut milk. Add vanilla bean paste. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and rum. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
Crust
Combine first 7 ingredients in processor. Blend until finely ground. Transfer to large bowl. Using pastry cutter, cut in shortening until mixture resembles coarse crumbs. Add shredded coconut. Mix orange juice, 3 Tablespoons ice water, and vanilla in small bowl. Sprinkle over chocolate mixture, tossing until dough comes together in clumps and adding more water by tablespoonfuls if dry. Using floured hands, gather dough into ball; flatten into disk. Wrap; chill dough at least 2 hours and up to 1 day.
Preheat oven to 375°F. Spray 9-inch-diameter glass pie dish (including rim) with nonstick spray. Roll out dough between 2 sheets of parchment paper to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared dish. Peel off parchment. Fold overhang under and crimp crust edges decoratively. Pierce crust all over with fork; freeze 10 minutes.
Line crust with foil; fill with dried beans. Bake crust 20 minutes. Remove foil and bake for another 10 minutes. Cool crust completely on rack.
Spread 1 cup pastry cream over bottom of crust. Slice enough bananas into 1/4-inch-thick rounds to cover cream in overlapping circles. Cover bananas with remaining pastry cream. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Slice 3 (or more) bananas on slight diagonal into 1/4-inch-thick ovals. Arrange in overlapping circles atop pie. Drizzle with chocolate sauce (see recipe below).
Chocolate sauce
makes 1 1/2 cups sauce
1/4 + 1/8 cup Green & Black Cocoa
3/4 cup Tropical Traditions Coconut Oil
4 Tablespoons Tropical Traditions Coconut Concentrate
5 Tablespoons agave nectar
2 teaspoons Singing Dog’s Vanilla Bean Paste
Place all ingredients in a blender and mix well. The sauce is ready for use. This sauce can be used for dipping, for chocolate-covered almonds, over ice cream, etc. If refrigerated, melt over warm water bath.
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End-of-the-Month Noodles with Creamy Peanut Sauce
October 4th, 2010
Last month marked our 1st month on a budget and it was very successful. “How?” you might be asking. How could I have made such yummy meals on a strict budget? Easily. I really focused on the foods I readily had available in the pantry and in the fridge. I was pretty much getting VERY creative towards the end of the month, or a little desperate.
We ran out of bread and a half before the month was over and I hardly had time to make fresh bread so I quickly whipped up biscuits and then some tortillas for another meals. Who knew that we could survive? No, the problem is is that we have come to depend on carbs so much that when we run out of them they get to be a necessity. Boo. I know, but I know, probably better than I run out of carbs, but I wanted to share.
Another meal I worked on that was quick,easy and paired with a green salad was a Mexican corn tortilla casserole. A nice layer of corn chips, refried beans mixed with Rotel tomatoes, some cashew cheese and a few jalapenos. Very crunchy and delicious.
The very last day of the month ended with a noodle dish because I usually can’t have enough Asian. I wanted to make a cold noodle salad but since I had only 5 veggies in the fridge I decided I would turn it into a hot dish. I pressed some tofu and sliced the 5 mystery veggies. What were those?
Doesthis sound like a lot? Nope, not to me, but it made a perfect dish. I created my own Peanut Sauce that was perfection. Ryan requested I make this dish again, so thumbs up on the leftover fridge dish!
What is the MOST creative dish you’ve made on limited ingredients?
End-of-the Month Noodles with Creamy Peanut Sauce
serves 6
8-10 ounces thin spaghetti
14 ounce extra-firm tofu, pressed
4 Tablespoons
3 cups red cabbage, chopped
1/4 cup red pepper
1 cup mushrooms, sliced
2 carrots, julienned
1 cup spinach
Peanut Sauce
1/2 cup peanut butter
2 Tablespoons Sriracha sauce
1/4 cup tamari sauce
1/4 cup mirin
1 Tablespoon agave nectar
Press tofu for 30min to an hour between sheets of paper. Place a book on top. After it is pressed, pat dry. Cut in strips or cubes and grill or bake in the oven or on a stovetop grill with 2 tablespoons of sesame oil for 20 minutes.
Cook pasta according to package directions. Meanwhile, chop up the veggies.
In a medium wok, heat up 2 Tablespoons of sesame oil and saute’ veggies for 5 minutes. Add the pasta and mix well. Mix sauce ingredients in a small bowl and pour over pasta and veggies. Mix well and cook for 5 minutes and serve. ENjoy!
Check out Vegan Crunk ‘s website for a chance to win a book called 101 Things to do with tofu.
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Warm Red Jasmine Rice and Broccoli Salad
October 1st, 2010
When I got an email about another opportunity to submit a recipe to have a chance to go to California, I jumped at it. Can you tell I REALLY want to go? Electrolux and Foodbuzz invited all Featured Food Publishers to submit our favorite Thanksgiving sides, desserts or appetizers. I was excited it really did not have to involve meat, ya know?
When I look through past side dishes I have enjoyed around family gatherings, I remember mashed potatoes, gassorted vegetable dishes, rice pilafs and many more goodies. I decided to create something new and perfect for all that celebrate Thanksgiving. I partnered a salad and a rice pilaf together and came up with a warm rice salad that was super savory. It had a combination of flavors and I only imagined it to go well with sweet potatoes, sauteed green beans, stuffing, and even cranberry sauce (my favorite).
I have a variety of exotic and wild rice options in my pantry because it is packed with nutrients, more than brown and EVEN more than white rice. The red jasmine rice was my pick, which has a nutty and earthy texture and flavor. It is mostly harvested in Thailand and is known for its minerals and nutrients. Who wouldn’t want something healthy at Thanksgiving when all dishes could be mixed with extras unknown to those consuming.
Even though this dish can be made with any rice, I would recommend sticking with wild and exotic rices in order to bring your main dish and this side dish together. The flavors in the dressing are specifically for the earthy, smoky and nutty flavors in these rices. Something else that adds a smoky and nutty texture to this dish is the toasted coconut. It does not make the dish tropical but adds an extra smokiness the salad because the coconut has been roasted with maple syrup and tamari.
Keep this dish in mind for your holidays and even for any upcoming special occasions. Enjoy!
Warm Red Jasmine Rice and Broccoli Salad
serves 4 to 6
1 cup dry red jasmine rice (or any wild rice)
1/2 cup golden raisins
1/4 cup dried and sweetened cranberries
3/4 cup raw almonds, chopped (or slivered almonds)
1 1/2 cups steamed broccoli florets, chopped
1/2 cup toasted coconut flakes
Dressing
1/4 cup grapeseed oil (or any other oil)
1/3 cup red wine vinegar
1/2 Tablespoon maple syrup
1 teaspoon white pepper
1 teaspoon salt
1 garlic clove, minced
1 teaspoon wasabi powder (or mustard powder)
2 Tablespoons fresh rosemary, finely minced or chopped
Cook rice according to packaged directions. Remove from heat after completely cooked and cool rice for 15 minutes.
Heat a skillet on medium-high and add the coconut flakes and toast until golden brown. Remove from heat and cool.
Steam broccoli florets in a steamer until bright green. (once water begins to steam, only steam for 5 minutes) Remove from heat and remove steamer from pot. Cool for a 5 minutes and then chop.
Place rice in a large bowl and add the rest of the ingredients.
Mix dressing ingredients in a small bowl and pour over the rice and mix well. Serve in a big dish and accompany with favorite main dish.
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Double Chocolate Pumpkin Brownies {Gluten-free}
September 30th, 2010
UPDATE: This picture won in the desserts category in Bob’s Red Mill contest.
Wowzers, this week has flown by so quickly! Perhaps it has to do with waking up so early the past 3 days. My gym changed the morning hours from 8am to 6am so that people that have to work can have their workout. Seeing that this was the first week, I have to say I have been LOVING it! It has somewhat been painful because I have been a bad girl and not been going to bed as early as I should be, but I have STILL been getting up early. Maybe if I had several bed sets around the house then I would be forced to go to bed sooner. I all has to be backwards for me. 🙂 What has been my incentive? I picked up a friend twice this week! She decided to join the gym with me because the time was perfect for her. I am so happy.
Today was my third 6am workout with a weight class that was super wonderful. I can’t believe the amount of energy I have and how much more time I have in the mornings to make breakfast and pack lunches for Ryan and me. All good.
This morning I had a GREEN MONSTER smoothie 10 minutes after my workout. I used the last of my spinach and made the following:
I feel reenergized and ready to take on today. After 2 weeks of a hectic schedule and inconsistent working out, this week has been a dream. Everything is feeling better on me too! Such a plus!
This week I worked on a new recipe / creation that I was very pleased with that made use of some leftover pumpkin puree. Tis the season to use this delicious vegetable and I have to say that I tend to use it in the most popular ways. A NEW way of used pumpkin puree has been in smoothies, which I have not tried yet.
I decided to continue along the lines of chocolate and brownies. Seeing that I had already made a perfect vegan brownie courtesy of Ricki from her dessert cookbook, Sweet Freedom, I decided to createmy own gluten-free vegan brownie. Have I mentioned that gluten-free baking is scary for a newbie? Well, I decided to be brave and try my hands at a seasonal brownie.
I used Bob’s Red Mill All-Purpose Gluten-free Flour instead of using separate gluten-free flours so in a way I stay a bit safe. I sweetened my brownies with maple syrup and dark chocolate and added vegan chocolate chips. The combination was SO GOOD! I feel like these brownies got a lot more moist as each day passed, ironically enough. They were perfect with a cup of almond milk or with coffee.
Even though I plan to tinker with the recipe even more, I thought they were good enough to share. ENjoy!
Double Chocolate Pumpkin Brownies
makes 9 brownies50 grams (1.75 ounces) dark chocolate squares
2 Tablespoons Tropical Traditions coconut oil
1/2 cup peanut butter
1/2 cup pumpkin puree
1/2 cup maple syrup
2 Tablespoons flax seed meal
6 Tablespoons warm water
1 teaspoon vanilla extract
1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour (or regular flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup vegan chocolate chips
Preheat oven to 350 degree and spray a 9×9 dish with coconut spray (or other spray)
Melt down chocolate, peanut butter, coconut oil over a water bath. (Use a glass dish and place over a pot of hot water)
In separate bowl, mix flax seed meal and warm together and whisk until “eggy” consistency.
Add the maple syrup, pumpkin puree and vanilla extract to the flax seed mixture.
In another separate bowl, mix the flour, baking powder and the cinnamon. Sit mixture into wet ingredients and fold until well mixed.
Add chocolate chips.
Bake for 30 minutes.
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Apple Dumplings with Vanilla Bean Coconut Ice Cream {Gluten-free}
September 29th, 2010
I forgot I was going to announce winners for the Zevia drinks AND the TOFU press. Random.org picked the following people: Congrats!!!
Monet @Anecdotes and Apple Cores won the 6-pack Zevia (please email me your mailing address and phone number)
ChristinaAlmond won the TofuXpress. (please email me your mailing address and phone number)
This past weekend Ryan and I went to the Renaissance Festival for the first time in YEARS! We only went because I had won some tickets so who can’t help not going to something for free? Iremember as a child that I did not like it because it was always SO crowded, with people smoking and people strangely dressed. Well nothing has really changed in 20 years. 🙂 It seemed to be more of an excuse to dress up before Halloween came around. Some of the costumes were not even PERIOD costumes. Oh well.
Another thing I also remember is that this festival had great eats. The big turkey legs, fried foods, apple dumplings, and more. When lunch came around this time, it took a while for both of us to make a decision. The festival map indicated that there were vegan options. VEGAN options at the RenFest? Yes, I was very surprised, but not all of it was healthy. They had fried tempura veggies, veggie fried spring rolls and Spicy Vegetables and Rice with Plum Sauce. So does anyone know what I ordered? Yep, I went with the veggies.
It was probably the best deal around the whole fest. It was tasty for sure! We continued walking and enjoying the sites and booths.
We were surprised we did not hear MORE music around because I remember the Texas RenFest had a lot more music. The instrumentalists told us that there wasmore music here than there would be in the Colorado fest which virtually does not have any music. Well, these tend to be more commercial events than anything. They sell so many things and hardly anything is free. What was the best way to use our money? How about some treats? Ryan was ready for something sweet so he headed to the line that he had been eyeing for a while. Yep. Apple dumplings with Ice Cream and Caramel Sauce.
I knew for sure that was not vegan so I watched him enjoy it while I waited to get home to make my own. How is that for inspiration? Well, I waited a day before I could brainstorm the perfect recipe.
Apple Dumplings
makes 2 big dumplings
Pastry
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 cup tapioca starch
2 Tablespoons agave or coconut crystals
1 Tablespoons apple cider vinegar
1/2 teaspoon sea salt
5 Tablespoons Spectrum vegetable shortening (or coconut oil)
3 to 4 Tablespoons So Delicious Coconut Milk or other dairy milk
Preheat oven to 350 degrees. Line a small baking sheet with parchment paper.
Mix all the ingredients together except for the last 2. Using a pastry cutter, mix the shortening into the flour mixture until it resembles wet sand.
Add the coconut milk and mix the dough with hands until well mixed. Split the dough in half and take each half and flatten until 1/2 inch thick. If dough is too sticky, use a bit of the brown rice flour to keep dough together. Place on a baking sheet lined with parchment paper.
Filling
1 apple, peeled and sliced thinly
1 teaspoon cinnamon
2 Tablespoon Coconut or agave nectar
1/2 Tablespoon Earth Balance (optional)
cinnamon for sprinkling
1 cup Purely Decadent Vanilla Bean Coconut Ice Cream
Coconut or agave nectar for drizzle
Slice the apples and divide in half between each flattened dough. Place apples in the center. Sprinkle 1/2 teaspoon of cinnamon over the apples and drizzle with 1 Tablespoon of nectar.
To make dumpling, bring dough around the apples carefully, since the dough is different. bring together until it forms a ball or large dumpling.
Dollop with 1/4 Tablespoon of Earth Balance if desired and sprinkle with cinnamon.
Bake for 20-25 minutes until golden brown. Remove from oven and cool for 5 minutes. Serve with 1/2 cup Vanilla Bean Coconut Ice Cream and drizzle with the Coconut Nectar.
My childhood memory and recreation was DELCIOUS! It truly is fun when something unhealthy can be recreated to something healthier. Ryan loved it and gave it a thumbs up!
This was submitted to this Challenge that Ricki and Kim are hosting. Check it out. Tomorrow is the last day to enter!
