Posts Tagged ‘vegeterian’

Blender Waffles

Blender Waffles

Maple syrup & fresh figs optional – but recommended!

I got the basic recipe from this site: http://eatingappalachia.com/2013/09/06/blender-waffles/

It’s good, but not great.  I made it great:

Ingredients:

  • 2 cups certified gluten-free oats
  • 1 cup milk of choice (I use coconut milk)
  • 1 cup water
  • 1 banana
  • 1 tablespoon sweetener of choice (I like raw sugar)
  • 1-2 teaspoons cinnamon or pumpkin pie spice (go for 2, oats eat up flavors)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Throw it all in a blender, blend until smooth, then cook on a waffle iron.  They’re easy, they’re filling, they’re a really good breakfast!

Celery Root Bisque

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I love this soup so much that I use it as dip for chips and spread on sandwiches.  I went crazy this time and made a HUGE pot of it.  Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store.  Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!

Ingredients:

  • 3-4 tablespoons olive oil
  • 1 cup chopped celery
  • ½ or more onion, diced (or use shallots)
  • 2 or more cloves of garlic, chopped
  • 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
  • 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
  • Chopped carrots for color and aroma
  • 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
  • 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
  • fresh coarsely ground pepper
  • salt to taste
  • Dash or two of jalapeno sauce, sriracha, or Tabasco
  • Sour cream to taste (optional)
  • More chopped cilantro

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What To Do:

  • Sauté onion & celery in olive oil for several minutes until tender
  • Add roots, broth and cilantro
  • Bring to a boil, then cover and simmer until very tender
  • When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
  • Top with some sour cream and extra cilantro if you want

Pumpkin Chili

This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.

Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!

Ingredients:

  • 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
  • 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
  • 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
  • 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
  • 1 tablespoon fresh minced epazote (or 1 tsp dried)
  • 1 teaspoon each: cumin, smoked paprika, sea salt
  • 1/2 teaspoon each: chili powder, coriander, cinnamon
  • 1/4 teaspoon allspice

Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours.  If it looks really dry after the first hour, add 1/4 cup water.  The tomatoes should get it nice and juicy on their own.

If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.

Bean Salad

Easy, flavorful, and customizable!
Ingredients:

  • 1 can beans (I like kidney)
  • 1 can other beans (I like wax)
  • 1 can other other beans (or quartered artichoke hearts)
  • 4 chopped green onions
  • 2 pressed garlic cloves
  • 2 diced stalks celery (I’ve substituted yellow bell pepper before and it was good)
  • 1/4 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1/4 cup white/golden balsamic (or white wine if you must)
  • 1 tablespoon honey or sugar
  • 1/4 teaspoon pepper of some kind (cayenne is a general favorite, but I usually go for smoked paprika)

Just stir it all together, put it in an air-tight container and refrigerate at least over night, turning the container over at least once.  You can also keep  it in a covered bowl and stir it occasionally.

If you’re in a hurry, use 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder in place of the garlic & onions.  That you can serve right away with so much digestive, uh, discomfort.

Low-Sugar High-Protein Vegan Cookies

STOP!  These cookies are yummy, I promise!

The great thing about seeds is they’re affordable (look in the bulk bins at your local health food store, or find them at a farmer’s market), packed with protein and nutritious oils, and less likely to cause allergic reactions than nuts.

These cookies are PACKED with delicious seeds.

Ingredients:

  • 1/2 cup coconut oil (or vegetable shortening)
  • 1/3 cup brown sugar (I use organic evaporated cane juice)
  • 1/3 cup coconut nectar (a new find of mine!  It’s low-glycemic and not highly processed like agave is.   I’m sure brown rice syrup would work here, too)
  • 2 tablespoons chia seeds
  • 1 tablespoon milk of your choice or water
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins (or chocolate chips, or chopped dried fruit of your choice)

What to do:

  • Beat the coconut oil, sugar, syrup/nectar, milk, vanilla, and chia seeds until creamy.  It’s really important to have the chia seeds in there so they’ll hydrate and stick things together like an egg would.
  • Mix the flour, oats, seeds, baking powder, baking soda, cinnamon, and salt in a separate bowl.  Add it slowly to the wet mixture.
  • Stir in raisins/fruit/chocolate chips.
  • Lightly grease a cookie sheet and roll about 2 tablespoons of dough into a sphere, then flatten lightly.  These cookies won’t spread much!  Bake 12 at a time at 350F for about 12 minutes.  Allow to cool at least 5 minutes before taking them off the cookie sheet.

I opted for chocolate chips in mine. Chocolate chips from Trader Joe’s are vegan friendly, but not soy-free.

Shepherd’s Pie with Indian Flavors

It seems more complicated than it actually is!

Filling Ingredients:

  • 2 tablespoons vegetable oil of choice
  • 2 sweet potatoes
  • 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
  • 2 cloves garlic, minced
  • 4 green onions, sliced
  • 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
  • 1/2 cup chopped cilantro
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
  • 1 teaspoon arrowroot powder

Topping Ingredients:

  • 2lbs potatoes
  • 1 teaspoon garam masala
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili sauce

What To Do:

  • Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
  • Meanwhile, chop your other veggies.  In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions.  Saute for about 5 minutes.
  • Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
  • Your potatoes might be done now.  Drain them and add the rest of the ingredients on the list.  Mash very well and set aside (allowing the topping to cool is a good idea).
  • Preheat the oven to 350F.
  • Spread veggie saute in a 9×13 baking pan.
  • Top with mashed potato mix.
  • Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.

Enjoy!  Use seasonal veggies when you can!

Strawberry Coconut Pancake Waffles

I’m sick today, and no, that’s not the reason why my title is confusing.

I have some kind of stupid-tired-slow-moving-zombie virus, and I’ve been laying in bed all morning craving brains waffles.  I finally dragged my sorry butt out of bed, found a recipe, kind of followed it, and pulled out our ancient waffle iron (the damned thing has a cloth cord, I kid you not).  After three minutes of anticipation and tummy rumbling, I opened the iron to find that it had flaked its non-stick cancer bits all over my waffle.  I attempted to pick them off so I could have a few nibbles, but this iron is so old it probably has a dash of lead in the non-stick just to give it that sweet shine.  Ugh.  Into the trash it went.

My main reason for wanting waffles is that I fail miserably at pancakes.  Waffles cook themselves.  Pancakes get all wonky.  Lucky for me, this batter works better at pancakes than pancake batter does!

See? I CAN cook pancakes!

Ingredients:

  • 1/4 cup coconut oil, melted and cooled (the original recipe asked for butter)
  • 1 1/3 cup coconut milk, then add molasses until it’s to the 1 1/2 cup line
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 cups of flour (I did 1/2 whole wheat and 1 1/2 unbleached white.  If you want to do all whole grain, separate the eggs and beat the whites until fluffy)
  • 3 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons sugar (I’m sure you could use honey, agave, or maple syrup instead)
  • 3/4 cup fresh strawberries, cut into small pieces (it’s strawberry season, folks, GO ENJOY IT!)

What To Do:

  • Set up your non-cancer-flake waffle iron to heat up, or heat up your pancake griddle/cast iron skillet
  • Melt the coconut oil and set it aside
  • Mix the dry ingredients together in a large bowl
  • Beat the eggs in a smaller bowl
  • Measure the milk and add the molasses, then combine with the eggs and add the vanilla
  • Pour the wet ingredients into the dry ingredients, add the coconut oil & strawberries, mix well
  • 1/4 cup unsweetened shredded coconut (optional)

Cook & eat.  Share if you’re a nice person.  Don’t share if you’re sick.