tag:blogger.com,1999:blog-55093561047333353632024-02-19T05:46:02.868-05:00Bed Stuy FoodieA foodie website dedicated to sharing delicious vegan recipes. Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5509356104733335363.post-13047140920012958582013-08-07T14:22:00.001-04:002013-08-07T14:22:07.796-04:00New WebsiteHello Everyone,<br />
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I have recently spent a lot of time launching a new website with a domain I own. The new site is simply, www.bedstuyfoodie.com . It is much more user-friendly and, though I am sad to leave blogger, I think it will be better in the long run.<br />
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My latest post is on <a href="http://bedstuyfoodie.com/2013/08/07/vegan-zucchini-muffins/" target="_blank">Vegan Zucchini Muffins </a>which were quite good!<br />
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Take care,<br />
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Megan<br />
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com2tag:blogger.com,1999:blog-5509356104733335363.post-7167215654851315652013-06-30T09:42:00.000-04:002013-06-30T09:42:39.617-04:00Vegan Mango Coconut Muffins (Whole Wheat)<div class="separator" style="clear: both; text-align: center;">
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According to Rich these are the best muffins, vegan or otherwise, I have ever made. They are light and sweet. The crumb topping is something I don't often do, but it is a nice treat. The pieces of mango keep the muffins moist and add their sweet, tropical flavors. The coconut gets nice and crisp on top. </div>
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These muffins are also incredibly quick and simple to make. It was a hot day when I made them and I was in and out of the kitchen quickly. </div>
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<b>Cook Time:</b> 45 min</div>
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<b>Yield:</b> 1 dozen muffins</div>
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<b>Recipe:</b> Inspired by <a href="http://www.bakerita.com/mango-coconut-crumble-muffins-vegan/" target="_blank">The Bakerita</a></div>
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<b>Muffins</b></div>
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1 1/2 cups whole wheat pastry flour. </div>
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1/2 cup brown sugar (not packed)</div>
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1/4 teaspoon salt</div>
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1/2 cup unsweetened, shredded coconut</div>
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2 teaspoons baking powder</div>
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1/3 cup coconut oil</div>
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1 large banana mashed</div>
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3/4 cup of soy or almond milk </div>
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1 tablespoon vanilla</div>
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1 cup of fresh mango peeled and cut into small 1/2 inch pieces</div>
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<b>Toppings </b></div>
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1/4 cup flour</div>
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1/4 cup oats</div>
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1/4 cup coconut oil</div>
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1/4 cup brown sugar</div>
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3 tablespoons shredded coconut</div>
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1 teaspoon vanilla</div>
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<b>Method</b></div>
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1. Pre-heat the oven to 375 degrees Fahrenheit and grease 1 muffin tin with vegan butter. </div>
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2. Combine the dry ingredients (flour-baking powder) in a large bowl. </div>
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3. Combine the wet ingredients (oil-vanilla) and whisk together until well combined. If your coconut oil is hard, you can whisk it separately to help it turn into oil. You could also leave it on the stove while it is pre-heating.<br />
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4. Add the wet and dry ingredients together, stirring until well combined. </div>
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5. Fold in the chopped mango. Make sure your mango is not too large or it will break apart the muffins. After I took the picture below, I had to cut the mango again to make it smaller.</div>
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6. In a small bowl, combine flour, coconut, and oats.<br />
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7. Mix in coconut oil and vanilla (for this phase, you want the oil to be a little hard because it will help to form the crumbs).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MNinkWo_ZAlGl2afbjE4gPADqwiww1elPdoTxEGDlAK85Glw8tqRkNpYhZMY1AD8frHqcL6LX6l_rZIe8nodk0H2H_gyQQuDE6okRcrrMCihOwHaLLeBxL42_jHUrltbbyQ45Puz6ZY/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MNinkWo_ZAlGl2afbjE4gPADqwiww1elPdoTxEGDlAK85Glw8tqRkNpYhZMY1AD8frHqcL6LX6l_rZIe8nodk0H2H_gyQQuDE6okRcrrMCihOwHaLLeBxL42_jHUrltbbyQ45Puz6ZY/s320/IMG_0017.JPG" width="256" /></a></div>
8. Divide the batter evenly among the 12 muffin tins.<br />
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9. Add the crumb topping to each of the muffins.<br />
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10. Bake for 22-25 minutes at 375 degrees Fahrenheit, or until a knife comes out clean. </div>
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11. Let the muffins cool for about 7 minutes before moving them to a cooling rack. </div>
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11. Enjoy with a little jam, soy milk, or tea.<br />
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Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com1tag:blogger.com,1999:blog-5509356104733335363.post-18473986486200592202013-06-25T20:54:00.002-04:002013-06-25T20:54:53.196-04:00Vegan on the Road
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<span class="Apple-style-span" style="font-family: Helvetica;"><span class="Apple-style-span" style="font-size: 20px;"><b><br /></b></span></span></div>
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<b><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Vegan
on the Road: What's a Vegan Girl to Do?</span></b><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Clearly
I have been slacking lately. I am getting married in less than 3 weeks and on
the nights I used to blog, I am doing wedding planning. </span><span style="font-size: 15pt;"><span class="Apple-style-span" style="font-family: Wingdings;">:)</span></span><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;"> I have been on the road
a lot lately and had trouble finding things I could eat on the road. I thought
that probably many vegans have the same problems. <o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Eating
greens, veggies, beans, and whole grains takes extra thought and planning when
one is eating at home. When a vegan is on the road, maintaining a healthy vegan
diet can prove to be even more challenging. So what is a vegan to do? I will
outline a few of my go-to-on-the-road staples that will hopefully help you to
avoid going hungry.<o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Here
is the scenario, you have been driving for about 3 hours (we vegans get hungry
quickly) and you are STARVING, but all you see on the highway are fast food
chains. Cheese and meat are ubiquitous at these places and, unfortunately,
fresh greens and tofu are not. You start thinking about your dream vegan meal.
Maybe it is a fresh kale salad, a warm and "cheesy" vegan pizza, or a
tempeh reuben. At least so far, I can't help you find any of these prime
choices on the road, but I can steer you in the direction of some decent vegan
dishes that are available at some of the bigger chains. Below are some places
that serve vegan food on the go.<o:p></o:p></span></div>
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<span style="color: #0026e2; font-family: Verdana; font-size: 13pt;"><u><a href="http://www.chipotle.com/en-US/Default.aspx?type=default" target="_blank"><b>Chipotle</b></a></u></span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">When
I am on the road for a while, this is one of my top choices. First of all, the
atmosphere in Chipotle is clean and it doesn't feel like fast food. Vegans can
get a burrito bowl filled with brown rice, black beans (the pinto beans have
bacon in them so be careful), corn, grilled veggies, guacamole, lettuce, and
salsa. I actually recommend skipping the veggies entirely because they are too
oily. This burrito bowl is actually really filling, costs $7.49, and only has
575 calories - if you leave out the oily veggies. Oh, and the best thing about
Chipotle – free seltzer! I also love their indie music selection.</span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">The
biggest drawback to Chipotle is the high sodium. The burrito bowl above has
about 1900mg's of sodium! That is a lot for someone used to eating veggies. For
this reason, I wouldn't recommend it all the time, just in a vegan emergency!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><span style="color: #0026e2; font-size: 13.0pt;"><a href="http://www.moes.com/" target="_blank">Moe's SouthWest Grill:</a></span><o:p></o:p></span></u></b></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Moe's
also has a vegan burrito bowl. They offer tofu, which is actually quite tasty.
Again, the veggies are rather oily so I stick with the tofu and beans. I also
really like Moe's pickled jalapeño's! They make a great spicy addition to the
meal. Their burrito bowl without </span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">veggies
has about 457 calories and costs $7.39.<o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">The
negative aspects to Moe's also include high sodium. There are about 1700mg's of
sodium in the burrito bowl I suggested. The atmosphere in Moe's is also very
fast-foody. It smells like <o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">grease,
the staff has to wear annoying loud uniforms, and the menu looks more like a
McDonalds menu than anything else. Additionally, all of their food comes with
deep fried chips, which of course you can just ask not to have but it enhances
the fast-food feel.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcFD0ZW6H_6GXVlHmjr5P7QioNxtAQ4D87E5husH8aSgj8I7jZNmVSbY-tjwwsm78bMzFfL_FknWZTRcroLcqJ93LYy3ps304fDiqYAYIxSn-A7CnPBWcbwGqmQngF2sxSwk-D3Umoi8/s1600/wholefoods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFcFD0ZW6H_6GXVlHmjr5P7QioNxtAQ4D87E5husH8aSgj8I7jZNmVSbY-tjwwsm78bMzFfL_FknWZTRcroLcqJ93LYy3ps304fDiqYAYIxSn-A7CnPBWcbwGqmQngF2sxSwk-D3Umoi8/s1600/wholefoods.jpg" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><span style="color: #0026e2; font-size: 13.0pt;"><a href="http://www.wholefoodsmarket.com/%E2%80%8E" target="_blank">Whole Foods:</a></span><o:p></o:p></span></u></b></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Of
course, if you are in a big city you can find vegan solace at Whole Foods. I
love</span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"> </span><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">their
vegan pizza (if that was your craving, I came through for you!), salads, vegan
Indian food, and smoothies! It is great because you can mix and match different
foods on your plate. There are usually nice places to sit indoors and outdoors.
The atmosphere is usually clean and it is a great </span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">place
to unwind!</span><span style="font-family: Verdana; mso-bidi-font-family: Verdana;"><o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzk9p9SyzRvma0bP1x5P6LfHLBqEqqqe_Nfar4sFlCrJNG_bEtCXxBTLdCDuW7qw3Z1Ql3axv6fFHzeMIQUlhtAhoa8jVpWawVwSMXzojxG-a_ETp0fYdCjKoYSy3P09SzCBtMkSlzIY/s1600/kombucha.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghzk9p9SyzRvma0bP1x5P6LfHLBqEqqqe_Nfar4sFlCrJNG_bEtCXxBTLdCDuW7qw3Z1Ql3axv6fFHzeMIQUlhtAhoa8jVpWawVwSMXzojxG-a_ETp0fYdCjKoYSy3P09SzCBtMkSlzIY/s1600/kombucha.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best part of going to Whole Foods…Kombucha!</td></tr>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">The
drawbacks to Whole Foods are the sodium and the costs. While I doubt the sodium
is anywhere near the levels at Chipotle and Moes, I can't be sure because they
don't have the same nutrition labeling for their hot food. Whole Foods is also
about twice as expensive. There are no free drinks here (unless you want to
drink out of the faucet…..in the bathroom.....) and I am always surprised at
how much a salad costs. It is also a little annoying because everything is sold
by weight, which means I am paying the same per pound for chickpeas that
someone is paying for beef or fish. It seems a little unfair to the vegans and
vegetarians, clearly we are supplementing the more expensive meat, fish, and
cheese.<o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;"></span><br /><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;"></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;"></span><br /><span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;"></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Those
are my best vegan to-go suggestions. If all else fails, it is always a good
idea to stop at a grocery store and get some fresh fruit, hummus, and crackers.
As you can see, these options are vegan but not as healthy as some homemade
vegan cooking or fresh greens. As a result, it is important to pack as much as
you can from home. For example, I like to load up on apples,<span style="mso-spacerun: yes;"> </span>bananas, homemade granola, and maybe
some vegan cookies so I don't have to get too much out. However, especially in
the heat, this isn't always possible. When it's not, now you know where to go!<o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">If
you are in another town or city, you can also check out a great <a href="http://www.happycow.net/" target="_blank">vegan/vegetarian website finder. </a><o:p></o:p></span></div>
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<span style="font-family: Helvetica; font-size: 15.0pt; mso-bidi-font-family: Helvetica;">Where
do you go for vegan solace on the road? <o:p></o:p></span></div>
<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-79614326511743536742013-06-11T22:24:00.001-04:002013-06-11T22:26:34.314-04:00Vegan Banana Peanut Butter Muffins<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuStyxC_Q4bFjGymSI3urFMvTLmuFkV0pdS-vav9gegBAhcFprOmTlD2ROtMsgCXrQdvOWKYGBCvrGnrlMals3tGMoOSuV9N5ImVUkkANmr1BSQG3O8jr-15fHIOXg2EYFz09dDipjHA/s1600/muffin4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsuStyxC_Q4bFjGymSI3urFMvTLmuFkV0pdS-vav9gegBAhcFprOmTlD2ROtMsgCXrQdvOWKYGBCvrGnrlMals3tGMoOSuV9N5ImVUkkANmr1BSQG3O8jr-15fHIOXg2EYFz09dDipjHA/s400/muffin4.jpg" width="298" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu5tlRl0U4Lkys3HMgamR0_SxFG1oB1EUENs7Bn5tqJRDTt-3OS9FrZwaioGdrK0gl0at1cLYagGJ1y7kY3HD85_bOqe-rRamWgMftsFNDHAVzQDGmIxMHrPL9ZJbM-RMonANmIiG0ZI/s1600/muffin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtu5tlRl0U4Lkys3HMgamR0_SxFG1oB1EUENs7Bn5tqJRDTt-3OS9FrZwaioGdrK0gl0at1cLYagGJ1y7kY3HD85_bOqe-rRamWgMftsFNDHAVzQDGmIxMHrPL9ZJbM-RMonANmIiG0ZI/s320/muffin.jpg" width="238" /></a>We were pretty much out of food last Friday before going out of town, hungry, and too tired to go to the grocery store. I decided I would make something with the few ingredients I had in my house. First, I tried avocado muffins with the two overripe avocados I had in my house. They turned out to be beyond overripe. I had already mixed the dry ingredients and so I needed to figure out a recipe I could make with that. I opted for banana muffins, then Rich suggested I put peanut butter in them. They came out great!<br />
<br />
The muffins were moist and slightly dense. They tasted like banana bread with a hint of peanut butter. They made a great dinner and pre-running snack the next morning.<br />
<br />
This recipe was really quick and easy, assuming you don't try to make them with avocados first. Let me know how yours come out!<br />
<br />
<b>Recipe</b><br />
2 cups whole wheat pastry flour<br />
1 1/2 teaspoon baking powder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC6irCmlRzxlitkHwuBabDnM5zPwNNFM5_ip5s6-x-Q5L4fv5e3ObTMz0r9J6s0Bykzo1qgOyAcv55MUNJ8DMMHp5mZrUW-wrcf0rqdgo9Y2dX9u7UjkhFYWCd02AK0FjXzt2nocwRrQ/s1600/muffin3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC6irCmlRzxlitkHwuBabDnM5zPwNNFM5_ip5s6-x-Q5L4fv5e3ObTMz0r9J6s0Bykzo1qgOyAcv55MUNJ8DMMHp5mZrUW-wrcf0rqdgo9Y2dX9u7UjkhFYWCd02AK0FjXzt2nocwRrQ/s320/muffin3.jpg" width="239" /></a></div>
1 1/2 teaspoon cinnamon<br />
2 bananas<br />
1/3 cup maple syrup<br />
1 teaspoon vanilla<br />
1/3 cup vegan butter (I use Earth Balance)<br />
1/2 cup peanut butter<br />
1 cup soy milk<br />
<br />
<b>Method </b><br />
1. Pre-heat the oven to 350 degrees Fahrenheit<br />
2. Mix dry ingredients (flour, baking soda, and cinnamon) together in a small bowl.<br />
3. Mash the bananas and place them in a large bowl.<br />
4. Add the remaining ingredients, besides the soy milk, to the mixture. Using an electric mixture, beat for about 1 minute.<br />
5. Add half the dry ingredients and 1/2 cup of soy milk, mix again with the electric mixer.<br />
6. Mix in the remaining 1/2 cup of soy milk until all is well combined.<br />
7. Grease muffin tins or use muffin papers. Place about 1/4 cup of batter in each muffin cup.<br />
8. Bake for about 22 minutes, or until a knife comes out clean. Let cool for about 5 minutes before removing to a cooling rack.<br />
<b>Yield:</b> About 2 dozen muffinsAnonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com1tag:blogger.com,1999:blog-5509356104733335363.post-49811691075886567232013-05-29T21:00:00.002-04:002013-05-29T21:27:44.419-04:00Vegan Meatball Recipe<div class="separator" style="clear: both; text-align: center;">
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<br />
This vegan meatball recipe is made using a few simple ingredients. In fact, I really wanted to make vegan meatballs but I did not have the proper ingredients for any one recipe. I made my own version using ingredients we had in the house. I was pretty nervous it wasn't going to work out, but Rich and I both loved them!<br />
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<br />
I have been wanting to make vegan meatballs from scratch for some time because I am against the fake meat products. I don't mean seitan, tempeh or tofu. I feel those foods are not <i>trying </i>to be a food they are not (although people can make them into dishes that resemble meat products). I don't like fake vegan products because they are not very healthy.<br />
<br />
In order to make vegan food taste like meat, additives (sodium, natural and artificial flavorings, etc) must be used to get the meat-like flavor and consistency. When I make vegan burgers or meatballs, they don't taste like the meat-filled alternative because they are not filled with meat! They taste like something earthier and healthier that is a food all on its own.<br />
<br />
When I first started eating more vegan food, I bought vegan meatballs and chopmeat for tacos. They both tasted so artificial! I assumed they were healthy when I bought them because they were vegan. When I looked at the nutritional value upon arriving home, I was appalled. They were very processed, sodium filled, and had lots of artificial flavors.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pdemn4kmZbk-3VauC-szcDsAoG6CjkaeScwZqMtwh7J2rPdjKRRPx2D8NOXWFw5MK_EhpKio9TS8kvQCkIa5i2TDdbytZQvPSqN9hkxuIP9JtRMXgdlQPk7BSresuurGslVnr2joiao/s1600/IMG_0090.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6pdemn4kmZbk-3VauC-szcDsAoG6CjkaeScwZqMtwh7J2rPdjKRRPx2D8NOXWFw5MK_EhpKio9TS8kvQCkIa5i2TDdbytZQvPSqN9hkxuIP9JtRMXgdlQPk7BSresuurGslVnr2joiao/s320/IMG_0090.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade vegan meatballs</td></tr>
</tbody></table>
These vegan meatballs went really well with spelt pasta and lots of red sauce. You could also make a vegan meatball sandwich by placing them on some bread and adding sauce.<br />
<br />
<b>Yield:</b> 24 meatballs<br />
<b>Cook Time:</b> 45 minutes<br />
<b>Ingredients</b><br />
4 tablespoons olive oil<br />
1 large onion<br />
3 cloves garlic<br />
1/4 teaspoon red pepper flakes<br />
1 teaspoon blak pepper<br />
1/2 teaspoon salt<br />
1 teaspoon dill<br />
1/2 cup oats<br />
3 cups cooked chick peas<br />
2 medium carrots<br />
1/4 cup nutritional yeast<br />
1/4-1/2 cup water<br />
1 cup fresh parsley<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuCn_4t70n2H-DFS9FuVGTuVzxFwD_kzCrLQZdqviKfjEWACDMtg7-1sAzNPGgzWKx_UAKt5-gZxqILTL2QQyIoiWNSfJ8DYeDxBfFf2UFraH4ukhz7kCxVcQlP03jcukCMzolEs0tEw/s1600/IMG_0081.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuCn_4t70n2H-DFS9FuVGTuVzxFwD_kzCrLQZdqviKfjEWACDMtg7-1sAzNPGgzWKx_UAKt5-gZxqILTL2QQyIoiWNSfJ8DYeDxBfFf2UFraH4ukhz7kCxVcQlP03jcukCMzolEs0tEw/s320/IMG_0081.JPG" width="256" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Raw" vegan meatballs cooking</td></tr>
</tbody></table>
<br />
<b>Method </b><br />
1. Heat 1 tablespoon of olive oil in a pan on medium-high heat.<br />
2. Finely chop 1 large onion.<br />
3. When the oil is hot, add the onion and minced garlic. Saute the onion mixture until it starts to turn brown. Then add your spices and cook for another 3 minutes. Remove this pan from heat and set aside.<br />
4. If you are making pasta, put up your water now so it will be ready on time.<br />
5. Place 1/2 cup of oats in a blender or food processor. Blend until they are finely ground. Remove the oats from the blender and place in a large bowl.<br />
6. Place the chickpeas in the blender and pulse until they are mashed (this should take less than 1 minute).<br />
7. Add the chickpeas to the bowl.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX42so_y0W8lO_twqTdoyu7CARa3bvshdNa8iojC89aHOwIU_MevuClpiLtxuLdSaWBAgazxEnJH0fmXc2E9X6kA4G1w5jC4t23JZCmsJ-z7HxN3fQq_aMqzRw3T-cEJmUePVW4ojIbs/s1600/IMG_0080.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX42so_y0W8lO_twqTdoyu7CARa3bvshdNa8iojC89aHOwIU_MevuClpiLtxuLdSaWBAgazxEnJH0fmXc2E9X6kA4G1w5jC4t23JZCmsJ-z7HxN3fQq_aMqzRw3T-cEJmUePVW4ojIbs/s320/IMG_0080.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked vegan meatballs</td></tr>
</tbody></table>
8.Add the grated carrots, nutritional yeast, and 1/4 cup water. Mix by hand until the mixture is well combined and wet but sticky. You may need to add up to 1/2 cup of water to get the desired consistency. When you have the right consistency, add the parsley and the onion mixture.<br />
9. Heat 1 tablespoon of olive oil in a pan on medium high heat. When the oil is hot, roll the chickpea mixture into ball of your desired size and cook them until browned on each side.<br />
10. Enjoy hot on pasta or a sandwich!<br />
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<div style="text-align: center;">
</div>
<div style="text-align: center;">
<span class="Apple-style-span" style="background-color: yellow;">I shared my fake vegan food pet peeve……fake meat products. Do you have one to share?</span> </div>
Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com2tag:blogger.com,1999:blog-5509356104733335363.post-26227393067472591052013-05-25T19:02:00.000-04:002013-05-26T08:40:59.585-04:00Homemade Vegan Cracker Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSW56H7u855EKqIGo_RaOjfsVYdy_0EJ2ehpD1kTq88tPVEuvVY3MzhDSDWX0p-8Jo1oMnBJZY42SrnSVEvC51feDMpocapGYnuIst1U6krigGoMhWBsv8HVxPzpwU3kn0PDGsT5Myy9I/s1600/IMG_0035_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSW56H7u855EKqIGo_RaOjfsVYdy_0EJ2ehpD1kTq88tPVEuvVY3MzhDSDWX0p-8Jo1oMnBJZY42SrnSVEvC51feDMpocapGYnuIst1U6krigGoMhWBsv8HVxPzpwU3kn0PDGsT5Myy9I/s400/IMG_0035_2.jpg" width="400" /></a></div>
I have been wanting to make homemade crackers for some time. Yesterday Rich surprised me and got me my favorite <a href="http://www.dr-cow.com/products/aged-cashew-brazil.html" target="_blank">vegan cheese</a>. I really wanted some crackers to go with it, but the gourmet corner store wanted to charge me $5 for about 12 crackers that had half of their calories from fat. I couldn't justify it on so many levels. I decided this would be a great opportunity to finally make my own!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q_73CW4eDpuAe1C57zDYUkHOZ125Xmhchixe3NvI9sUZT3vQip6hKyKhgHz3I0pQ9UEFwmdr88bJLoGCbZsaulUbLHzcbVe_3umRCANR3vWa-5rLa1owUchN7_Jk05fHQy7VS-jiiso/s1600/photo+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Q_73CW4eDpuAe1C57zDYUkHOZ125Xmhchixe3NvI9sUZT3vQip6hKyKhgHz3I0pQ9UEFwmdr88bJLoGCbZsaulUbLHzcbVe_3umRCANR3vWa-5rLa1owUchN7_Jk05fHQy7VS-jiiso/s320/photo+4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite vegan cheese - made in Brooklyn!</td></tr>
</tbody></table>
This recipe was amazingly simple and I was pleasantly surprised by the crackers! They were light and savory. The whole wheat flour gave them a hearty flavor. The herbs and salt added the savory taste. The black pepper also made them a little spicy. My only complaint was they were a little thick, next time I will try to roll them thinner.<br />
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This recipe was inspired by a recipe from <a href="http://www.spiciefoodie.com/2012/11/06/garlic-rosemary-vegan-crackers-with-a-twist/" target="_blank">SpiceFoodie</a>.<br />
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<b>Cook Time:</b> 25 minutes<br />
<b>Yield</b>: 24-30 crackers<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyiwfwslw38zlK-KekJRyeOhvOaoi6PsceJyNUm5JimaNOmMCOv8MP1EM_Xig4l5TMYwCQgs1bmhVV7ZgNRIChrnE39PAGE2Rlp6OziAlOtwgI1cHkJrHZR1_GWbPLLispCkoKDwfo4/s1600/IMG_0034_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWyiwfwslw38zlK-KekJRyeOhvOaoi6PsceJyNUm5JimaNOmMCOv8MP1EM_Xig4l5TMYwCQgs1bmhVV7ZgNRIChrnE39PAGE2Rlp6OziAlOtwgI1cHkJrHZR1_GWbPLLispCkoKDwfo4/s320/IMG_0034_2.jpg" width="320" /></a></div>
<b><br /></b>
<b>Recipe</b><br />
2 cups whole wheat pastry flour (plus a little more for rolling and dusting)<br />
1 teaspoon baking powder<br />
2 teaspoons italian herbs (mixed rosemary, thyme, oregano)<br />
1 teaspoon garlic powder<br />
1 teaspoon ground black pepper<br />
3/4 teaspoon salt<br />
1/2 cup warm water<br />
4 tablespoons olive oil<br />
<br />
<b>Method</b><br />
1. Pre-head the oven to 400 degrees Fahrenheit<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8YiWKUHIBq8xpjnqMWgkbbUBdiTW_lzFzn3ryAVrOdwqjYVFpq3i3MOQp8veloUlPsOeD-gdCeVxganidXTQm5d7SpxgFeCqIwJlsdlYJzjPd-rZFlyA47WBs9E5YtDN3_J2ukvxu4U/s1600/IMG_0026_2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx8YiWKUHIBq8xpjnqMWgkbbUBdiTW_lzFzn3ryAVrOdwqjYVFpq3i3MOQp8veloUlPsOeD-gdCeVxganidXTQm5d7SpxgFeCqIwJlsdlYJzjPd-rZFlyA47WBs9E5YtDN3_J2ukvxu4U/s320/IMG_0026_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan cheese, apples, and homemade crackers!</td></tr>
</tbody></table>
2. Add all of the dry ingredients together in a large bowl and mix well.<br />
3. Make a well in the center and add the water and olive oil. Stir until the flour is no longer visible.<br />
4. Sprinkle flour on the place you will roll them out. Add more sprinkled flour to the top or your dough and dust your roller with flour.<br />
5. Roll the dough so that it is about 1/8 inch thick and transfer to a baking dish lined with parchment paper.<br />
6. Use a pizza slicer to cut the crackers to the desired size and shape.<br />
7. Bake for 12-14 minutes and then remove from the oven.<br />
8. Move the crackers to a cooking rack and give them about 8 minutes to cool.<br />
9. Sprinkle with a little salt and/or herbs.<br />
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You can really get creative with the herbs and spices added. What kinds of herbs will you try?Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-68612343887327047162013-05-25T10:11:00.000-04:002013-05-26T08:41:24.429-04:00Vegan Chocolate Chip Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLqz9pZAgtzQYtbByMrhdquafRe7ImcsaqOGRAw3qy0y3_9svV5ffXOBX35Sm_acq7wZBjvADMYGn2Jm6zDc_G-w-hxDacFiPbeB-igajyV4V6QDiSfFOy7ivFop760R1SSoT41XEZkY/s1600/IMG_0011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLqz9pZAgtzQYtbByMrhdquafRe7ImcsaqOGRAw3qy0y3_9svV5ffXOBX35Sm_acq7wZBjvADMYGn2Jm6zDc_G-w-hxDacFiPbeB-igajyV4V6QDiSfFOy7ivFop760R1SSoT41XEZkY/s320/IMG_0011.JPG" width="256" /></a></div>
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This recipe is simple, tasty, and much healthier than regular chocolate chip cookies. They are made of whole wheat pastry flour, so you are not consuming "<a href="http://www.womenfitness.net/ugly_truths.htm" target="_blank">empty</a>" white flour calories. They have only 1/4 cup of sugar in the whole batch compared to 1 1/2 cups in the classic <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" target="_blank">Nestle Toll House Recipe</a>**.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDgVXwCuYJX2Dn15EFoxX3f0pdTBSJeItf0VhjflNCudFfRALGhiyGI9M4tUwUriOdl6Z0fqYDYIWFAzKVlhLcYMRMKZMwdjfFJWarZzCg_Ey4uzv1A7Be7oE3rISIpmrRvfjNKW0iUs/s1600/IMG_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyDgVXwCuYJX2Dn15EFoxX3f0pdTBSJeItf0VhjflNCudFfRALGhiyGI9M4tUwUriOdl6Z0fqYDYIWFAzKVlhLcYMRMKZMwdjfFJWarZzCg_Ey4uzv1A7Be7oE3rISIpmrRvfjNKW0iUs/s320/IMG_0001.JPG" width="256" /></a></div>
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I often make these cookies for non-vegans who are impressed by how tasty they are. A few years ago, I had an incentive in my classroom that resulted in my baking for them at the end of the week. These cookies were among their favorites!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XzbyTKuK_QbZDEj9HDdwGdYGtKsr3HMNJCvQIz_EJcwjaen_y-JYB5O7nkelCpMvLBOoUYLcnG94-fGKIepjkHN20wGl9IrHiJfyW0ErvKZRl84XDXFq3tcIOakC2LZjR250aduqD5Y/s1600/chocochip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7XzbyTKuK_QbZDEj9HDdwGdYGtKsr3HMNJCvQIz_EJcwjaen_y-JYB5O7nkelCpMvLBOoUYLcnG94-fGKIepjkHN20wGl9IrHiJfyW0ErvKZRl84XDXFq3tcIOakC2LZjR250aduqD5Y/s320/chocochip.jpg" width="320" /></a></div>
One problem can be finding vegan chocolate chips. <a href="http://www.koshereye.com/product-of-the-week/843-365-everyday-valuer-vegan-chocolate-chips.html#.UaCz6I7WpS8" target="_blank">Whole Foods</a> sells them guaranteed vegan. Trader Joe's used to sell a dairy free version. Last I checked they still don't have dairy added, but are <a href="http://blogs.laweekly.com/squidink/2012/06/trader_joes_chocolate_chips.php" target="_blank">not guaranteed dairy free</a>. You can also buy the <a href="http://www.amazon.com/Chocolate-Dream-Dairy-Gluten-Sweet/dp/B005P0F2LW" target="_blank">Chocolate Dream Chocolate Chips</a> at a health food store. Finally, some people (unfortunately I am not one of them) enjoy carob as a replacement for chocoalte. You can easily use <a href="http://www.sunspire.com/products/vegan-carob-chips" target="_blank">carob chips</a> in this recipe.<br />
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<b>Cook Time:</b><br />
Prep 8 minutes<br />
Cook 10 minutes<br />
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<b>Yield: </b>24 cookies<br />
<br />
<b>Recipe</b><br />
2 cups of whole wheat pastry flour<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
3/4 cup vegan chocolate chips<br />
1/4 cup raw sugar (try to find a version that is finely ground. If you cannot, let the sugar sit in the milk for a few minutes to dissolve).<br />
1/2 canola oil (or any vegetable oil)<br />
1/3 cup soy or any non-dairy milk<br />
1 teaspoon vanilla<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIhT0wvGK1lqPNPyk3fW_IxuuyftR0BtVoaipnQo2e3sGQ2VzFASqjSg1zm3ubx-7eE01HSnEHbwMvhYmnEw4R4ij7fjMnyt3e9OXeztiblmOA8Jbr7oZVGPdD3uKET8rOcATkNcY_7U/s1600/IMG_0021.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCIhT0wvGK1lqPNPyk3fW_IxuuyftR0BtVoaipnQo2e3sGQ2VzFASqjSg1zm3ubx-7eE01HSnEHbwMvhYmnEw4R4ij7fjMnyt3e9OXeztiblmOA8Jbr7oZVGPdD3uKET8rOcATkNcY_7U/s400/IMG_0021.JPG" width="320" /></a></div>
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<b>Method</b><br />
1. Pre-heat the oven to 350 degrees.<br />
2.Place the flour, baking powder, salt, cinnamon, and chocolate chips in a large mixing bowl. Mix with a whisk until well combined.<br />
3. In a smaller bowl combine the sugar, oil, soy milk, and vanilla. Mix until well combined with a whisk.<br />
4. Pour the wet ingredients into the dry and stir with a cookie spatula until the flour is completely mixed in.<br />
5. Roll into small balls (about one inch) and place on parchment paper or a greased cookie sheet.<br />
6. Bake for 10 minutes.<br />
7. Place the cookie tray on a cooking rack and let cool for about 5 minutes before removing cookies and placing them on a cooking rack.<br />
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**The Nestle Toll House Recipe yields about twice as many cookies. Therefore, to compare more equally Nestle's recipe would require about 3/4 cup of sugar to make the same number of cookies.<br />
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Leave a note to let me know how they turned out!Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-38843681531548785002013-05-19T18:32:00.000-04:002013-05-19T18:33:08.845-04:00Vegan Quesadillas with Grape Salsa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAavHd7iLE08sSbWUI6Bg5T0GbXDwjB9dC-7eTuQX4mjYQ8Eos7rSEsFekO8kca2wuPuPvMWl9-0MJ65Z9zQ0UmICm4xmqoG6vdkNbxBS7OrCIpP6eIZhorFLPMpRK5e9KkvRjEXN-M8/s1600/IMG_0444.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAavHd7iLE08sSbWUI6Bg5T0GbXDwjB9dC-7eTuQX4mjYQ8Eos7rSEsFekO8kca2wuPuPvMWl9-0MJ65Z9zQ0UmICm4xmqoG6vdkNbxBS7OrCIpP6eIZhorFLPMpRK5e9KkvRjEXN-M8/s400/IMG_0444.jpg" width="400" /></a></div>
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We decided to go for a Mexican theme this weekend. We had non-vegan visitors and figured that it would be something that everyone would enjoy. It proved to be a tasty and enjoyable meal!</div>
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The grape salsa added a spicy and sweet flavor to the savory quesadillas. The quesadillas were filled with spinach, shallots, mushrooms, black beans, and vegan cheese. The guacamole added a nice burst of citrus to everything. Best of all, this meal was very healthy and we all felt good about it. Enjoy!</div>
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<b>Ingredients</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhKpQCD9pNC5JiWpmGvnn538603kWdr4bCDlXe8bZZiPlHc_voF4T9vgAWtXUkvi-3033OXXAmbEYorCgsZgGr9YPx0BtCYmAVlm-RZu5ocGmfjn70T8zGbW-ECh0cX9Dna7HEQL0ME8/s1600/IMG_0446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvhKpQCD9pNC5JiWpmGvnn538603kWdr4bCDlXe8bZZiPlHc_voF4T9vgAWtXUkvi-3033OXXAmbEYorCgsZgGr9YPx0BtCYmAVlm-RZu5ocGmfjn70T8zGbW-ECh0cX9Dna7HEQL0ME8/s400/IMG_0446.jpg" width="400" /></a></div>
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<b>Quesadillas</b></div>
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2 tablespoons of extra virgin olive oil</div>
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2 shallots</div>
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4 cups of spinach</div>
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2 cups of mushrooms</div>
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4 whole wheat tortillas</div>
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1 1/2 cup of black beans </div>
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1/2 teaspoon of cumin </div>
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1 clove of garlic</div>
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1/8 teaspoon of cayenne</div>
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1/2 teaspoon of black pepper</div>
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1 cup Diaya Cheese</div>
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<b>Grape Salsa</b></div>
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1/2 onion</div>
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1 jalapeno </div>
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4 cup of cherry tomatoes</div>
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3 cups of red grapes</div>
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1 cup of cilantro </div>
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1/2 cup lime juice</div>
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1/2 teaspoon salt</div>
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<b>Guacamole </b></div>
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3 cloves of garlic</div>
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3 ripe avocados</div>
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1/3 cup lime juice</div>
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<b>Method</b> </div>
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<b>Quesadillas</b></div>
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1. Heat 1 tablespoon of olive oil in a large pan.</div>
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2. When the oil is hot, add 2 diced shallots and cook on medium until they are slightly browned. </div>
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3. Add the sliced mushrooms and cook for another 8 minutes. </div>
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4. Add the washed spinach and cook for about 2 minutes, or until the spinach is all wilted (you may need to add a little spinach at a time to fit in all in). </div>
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5. Place the vegetables in a bowl and set aside. </div>
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6. In a separate pot, heat the black beans on medium heat and add the cumin, garlic, cayenne, and black pepper. Stir until the beans are warm, then cover and set aside.</div>
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7. Clean the large pan or skillet. Turn the heat to medium and add 1 teaspoon of olive oil. When the oil is warm, make sure it is spread evenly around the pan. </div>
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8. Place 1 tortilla on the pan. Add a layer of the veggies, beans, cheese, and the other whole wheat tortilla. Be careful to not put too much in the tortilla at once or it will be difficult to flip. </div>
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9. Cook on medium heat for about 6 minutes. Brush the top of the tortilla (facing up) with olive oil before flipping. Then cook for 6 more minutes on the other side. </div>
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10. Repeat with the second tortilla. </div>
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<b>Salsa</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUYtmBldely-oG298eOeO7KsnRuUHfl3zDHx1mNNygpmVZLs3j8kgqDCBSJED4k-Wt3q5M5eSiNoHG2fcjhDSGlhZD_K_F6kd94BQh3I-pblruc3XhDdIQ65nEEyDomvGchLljZGtJ3A/s1600/IMG_0418.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOUYtmBldely-oG298eOeO7KsnRuUHfl3zDHx1mNNygpmVZLs3j8kgqDCBSJED4k-Wt3q5M5eSiNoHG2fcjhDSGlhZD_K_F6kd94BQh3I-pblruc3XhDdIQ65nEEyDomvGchLljZGtJ3A/s320/IMG_0418.JPG" width="256" /></a>1. Get a large mixing bowl. </div>
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2. Dice the onion and jalapeno. Add them to the bowl. </div>
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3. Cut the tomatoes and grapes into quarters and add them to the bowl. </div>
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4. Take the leaves off of the cilantro and add them. </div>
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5. Squeeze limes until you have about 1/3 cup of lime juice and add the juice to the bowl. </div>
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6. Add the salt and mix well. </div>
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<b>Guacamole</b></div>
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1. Get a small mixing bowl.</div>
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2. Mince the garlic and add it to the bowl. </div>
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3. Add the avocados and mash until they are broken up. </div>
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4. Add the lime juice and mix well. </div>
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-20877357925339231402013-05-16T19:53:00.000-04:002013-05-26T08:42:19.750-04:00Vegan Chocolate Peanut Butter Cake<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_822553953"></span>Vegan Chocolate Peanut Butter Cake is one of my all time favorite vegan things to make and eat! I made it this past weekend for my dad's birthday. It was enjoyed by vegans and non-vegans alike!<br />
<br />
The cake itself is chocolate and moist. There is a little sweetness, but the overwhelming flavor is chocolate with a hint of coffee. The frosting brings it all together. The frosting is sweet and chocolatey with a peanut butter flavor. Together, the frosting and cake make for a delightful after dinner (or anytime as we proved with the leftovers) treat.<br />
<br />
This cake is inspired by a <a href="http://www.moosewoodcooks.com/2011/10/vegan-chocolate-cake/" target="_blank">Moosewood Cookbook</a> favorite.<br />
<br />
<b>Ingredients</b><br />
1 1/2 cups of unbleached white flour<br />
1/2 cup unsweetened cocoa powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3/4 cup white sugar<br />
2 tablespoons of freshly ground coffee<br />
1/2 cup oil (you can use coconut or vegetable oil)<br />
1 cup of cold brewed coffee<br />
2 teaspoons of vanilla<br />
2 tablespoons of apple cider vinegar<br />
<br />
<b>Frosting</b><br />
6 oz unsweetened chocolate<br />
1/2 cup peanut butter<br />
1/2 cup soy milk<br />
1 cup confectioners' sugar<br />
<br />
<b>Method</b><br />
1. Preheat the oven to 375 Degrees Fahrenheit.<br />
2. Line a 8-inch baking pan with parchment paper.<br />
3. In a small bowl, mix the flour, cocoa, baking soda, salt, sugar, and coffee together until well combined.<br />
4. In a large bowl, combine oil, coffee, and vanilla.<br />
5. Combine liquid and dry ingredients.<br />
6. Add vinegar and combine without over-stirring.<br />
7. Bake for 25-40 minutes or until a knife comes out clean.<br />
8. Let the cake cool.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLqJdT_G0xFJYW7pDUvLO0vArI14Pp9HBEiySvYRZ1E8fCxxlpXyfz0Qd5BdAs7jONwvD_UhrM9GT6FKnUoF4pircDi3juJKIYSlT_TB-T9pXwEZtTUe6bB65lkoGOlOn-alAFQZ8vaw/s1600/IMG_0297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrLqJdT_G0xFJYW7pDUvLO0vArI14Pp9HBEiySvYRZ1E8fCxxlpXyfz0Qd5BdAs7jONwvD_UhrM9GT6FKnUoF4pircDi3juJKIYSlT_TB-T9pXwEZtTUe6bB65lkoGOlOn-alAFQZ8vaw/s320/IMG_0297.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake cooling</td></tr>
</tbody></table>
9. Melt the chocolate over medium-low heat until melted.<br />
10. In a food processor or with an electric mixer, combine peanut butter and soy milk until smooth.<br />
11. Add confections sugar and the melted chocolate.<br />
12. When the cake has cooled, spread the frosting on the cake.<br />
13. Sprinkle with coconut and coco powder.<br />
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Leave a note to share what toppings you could add!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-53683017294297991912013-05-12T00:23:00.000-04:002013-05-12T11:56:47.821-04:00Vegan Mother's Day - Earl Gray Tea Cookies<div class="separator" style="clear: both; text-align: center;">
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Have you been searching for the perfect vegan treat for Mother's Day tomorrow? These cookies were fantastic, beautiful, and easy to make. You probably have all of the ingredients in your house now!<br />
<br />
This recipe was inspired by <a href="http://www.marthastewart.com/286967/earl-grey-tea-cookies" target="_blank">Martha Stewart.</a><br />
<br />
<b>Ingredients</b><br />
2 cups of white flour<br />
2 tablespoons finely ground Earl Grey tea leaves (about 6 Twining's bags)<br />
1/4 teaspoon salt<br />
1 cup of Earth Balance (at room temperature)<br />
3/4 cup confectioner's sugar<br />
1 teaspoon of vanilla<br />
1/2 teaspoon of lemon rind grated<br />
<br />
<b>Method</b><br />
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1. Whisk flour, salt, and tea in a small bowl.<br />
2. Place the Earth Balance, sugar, zest, and vanilla in a large bowl. Beat with an electric mixer for about 3 minutes. Make sure everything is well-combinded.<br />
4. Add the flour mixture in three parts, until the batters are combined.<br />
5. Divide the dough in half and place each on a large piece of parchment paper.<br />
6. Spread the dough out so both are in long thin pieces.<br />
7. Roll the parchment about 1-1 1/2 inches in diameter. I flatten the sides before putting the dough in the freezer.<br />
8. Let dough freeze for 1 about hour.<br />
9. Preheat oven to 350 degrees Fahrenheit.<br />
10. Cut logs into 1/4 inch slices. Line the cookie trays with parchment paper. Space 1 inch apart on the cookie tray.<br />
11. Bake the cookies for 13 to 15 minutes until the edges start to turn gold.<br />
12. Let cool before serving with some early gray tea!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-64947431781682863502013-05-09T13:55:00.002-04:002013-05-09T15:14:35.514-04:00Ways to Eat Kale: Sauteed Kale<!--[if gte mso 9]><xml>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaRi0zXD7njKVsomi8DMi5RwoGa05dPbRuNBp2ag02-ZHyN9LXkOv4Kb_ZI649ZAgYVxyz6BwQ3uOX5baZSlt3jEKjqh8TmIBOWH4NIyC4E-VGlOSgU9mSxKPF6sNNx9z0r1-fgaiTXE/s1600/IMG_0294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaRi0zXD7njKVsomi8DMi5RwoGa05dPbRuNBp2ag02-ZHyN9LXkOv4Kb_ZI649ZAgYVxyz6BwQ3uOX5baZSlt3jEKjqh8TmIBOWH4NIyC4E-VGlOSgU9mSxKPF6sNNx9z0r1-fgaiTXE/s400/IMG_0294.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">sauteed kale</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">As I shopped for the essentials like
everyone else pre-Sandy, I was surprised to find one of my staples was sold
out. Along with the batteries and water, kale- my favorite leafy green- was
also gone from the shelves. Luckily I still had some reserves back home.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME-zqLYnSAPNqI75AG3aveXBf8CSEwrntHSH7jV_BYwsHez3kTOQu4H_oj1FOMx0aF5OeIL622Im1TRzkaMx0yXaUYLZ1jcaIz4WVNfhieibLvHFxa7P_QsWVJVFdnm6lNZt619iV3Do/s1600/IMG_0295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjME-zqLYnSAPNqI75AG3aveXBf8CSEwrntHSH7jV_BYwsHez3kTOQu4H_oj1FOMx0aF5OeIL622Im1TRzkaMx0yXaUYLZ1jcaIz4WVNfhieibLvHFxa7P_QsWVJVFdnm6lNZt619iV3Do/s400/IMG_0295.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">raw kale</td></tr>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">What is kale anyway and why is it so popular? Kale is a green and
leafy vegetable that is jam packed with nutrients and fiber. Although it is
often used in salads, kale is actually more closely related to cabbage,
broccoli and cauliflower than it is to lettuce. Kale has grown so popular, mainly among foodies, because of
its high nutritional value. </span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">According to <a href="http://www.webmd.com/food-recipes/features/the-truth-about-kale" target="_blank">WebMD</a>:</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-family: Arial, Verdana, Helvetica, sans-serif; font-size: 13px; line-height: 16px;">One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.</span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Naturally, with stats like that I want to eat as much of this superfood as I can! I try to have a little everyday in my <a href="http://bedstuyfoodie.blogspot.com/2013/03/get-your-greens-smoothie.html" target="_blank">green smoothie</a>. Today, I made a lovely dish of sauteed kale. It made for a nutritious lunch after a long run in the rain. It would also make a great a great side dish.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">The shallots gave the dish a sweetness that was a nice contrast to the earthy kale. The garlic added a savory aroma and taste which left me wanting more. I hope you enjoy this dish as much as I did!</span></div>
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<b>Ingredients</b><br />
2 cups of fresh kale<br />
1/2 shallot<br />
1 teaspoon olive oil<br />
1 lemon<br />
1 clove of garlic<br />
pepper to taste<br />
<br />
<b>Method</b><br />
1. In a pan on medium, heat the olive oil and add 1/2 chopped shallot.<br />
2. After 3 minutes add garlic and saute for another 5 minutes until the shallots start to brown.<br />
3. Squeeze the juice of 1 lemon.<br />
4. Add the kale with the lemon on top. Put the lid on the pan and cook for about 3-5 more minutes.<br />
5. When the kale color becomes a deeper shade of green, you know you are done.<br />
6. Season with pepper and enjoy warm!<br />
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<!--EndFragment-->Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-62275181436515792322013-05-08T09:00:00.000-04:002013-05-08T09:00:08.639-04:00Asian Noodle Stir Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggQ7hLyYjGbFtrO2gQ6fC6e7800T13olHh_T4B7YUPBPXKs7K3ZrBhdqlRdd05gkuK2eRlw9zah_LALYx_frlLnT8LuivI1iWYEkjXjud00jaAqEnu0AVG_C2VriOlyHTFIYx4zmRCTA/s1600/IMG_0160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggQ7hLyYjGbFtrO2gQ6fC6e7800T13olHh_T4B7YUPBPXKs7K3ZrBhdqlRdd05gkuK2eRlw9zah_LALYx_frlLnT8LuivI1iWYEkjXjud00jaAqEnu0AVG_C2VriOlyHTFIYx4zmRCTA/s320/IMG_0160.JPG" width="320" /></a></div>
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This Asian Noodle Stir Fry is one of our new favorite dishes. It has lots of flavor and always leaves us wanting more! We make a few variations of this recipe, mainly depending on what is in the house and who is cooking dinner. Rich added a whole grated carrot to the top of each dish the other day and it was really good!<br />
<br />
<div style="text-align: justify;">
<b>Recipe</b></div>
<div style="text-align: justify;">
1 package organic udon noodles</div>
<div style="text-align: justify;">
1 tablespoon of olive oil</div>
<div style="text-align: justify;">
2 shallots</div>
<div style="text-align: justify;">
3 cloves garlic</div>
<div style="text-align: justify;">
1 tablespoon of red pepper flakes</div>
<div style="text-align: justify;">
1 head of broccoli</div>
<div style="text-align: justify;">
1 red pepper</div>
<div style="text-align: justify;">
1 package of bunch of enoki mushrooms</div>
<div style="text-align: justify;">
1 bunch of bok <span id="goog_542978916"></span><span id="goog_542978917"></span>choy</div>
<div style="text-align: justify;">
2 ears of corn</div>
<div style="text-align: justify;">
1/2 cup veggie broth</div>
<div style="text-align: justify;">
1/4 cup sweet chili dipping sauce</div>
<div style="text-align: justify;">
1/4 cup fresh squeezed lemon juice</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65p9XQSBI2FOEWzh51MEKuraFovXUDqdFE0A13w1Dqyi-m-EYEHYGUB-H49Mr69WGlaynhnAyULfzgGSJgihlAa-7MvFyQInn1ULXs_1F132S6xNi2oPG0RA0Ff_ELuRVXdaVtE2-2dk/s1600/IMG_0155.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65p9XQSBI2FOEWzh51MEKuraFovXUDqdFE0A13w1Dqyi-m-EYEHYGUB-H49Mr69WGlaynhnAyULfzgGSJgihlAa-7MvFyQInn1ULXs_1F132S6xNi2oPG0RA0Ff_ELuRVXdaVtE2-2dk/s200/IMG_0155.jpg" width="150" /><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnupmJ41axuIrWel0DKUVuW-4F5C8e0aWz-aYmRC2wZGAwrIkA9vRFYjA1bXCI44OX_SIvY61JXZDpxh4KGCfVhw18TNNH9y6NXRMKYDGA6cj7_pDQAW86a0e61UEWZpAMuofptMWhtqQ/s1600/IMG_0152.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnupmJ41axuIrWel0DKUVuW-4F5C8e0aWz-aYmRC2wZGAwrIkA9vRFYjA1bXCI44OX_SIvY61JXZDpxh4KGCfVhw18TNNH9y6NXRMKYDGA6cj7_pDQAW86a0e61UEWZpAMuofptMWhtqQ/s200/IMG_0152.jpg" width="150" /></a><br />
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<b>Method</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHe3SBUcYuwDLv8dpDQiBddBGdf_XYDyeI-9bT3BR9_dk8WUh50uCxExLv9iUt6Z20faYyErdxRqVmAK2y57KUuHTl9Pq4I78Spp6HXAw0UujEwpmF4xmHNjh4NOwTHtIWtIuKk4U7ck/s1600/IMG_0164.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHe3SBUcYuwDLv8dpDQiBddBGdf_XYDyeI-9bT3BR9_dk8WUh50uCxExLv9iUt6Z20faYyErdxRqVmAK2y57KUuHTl9Pq4I78Spp6HXAw0UujEwpmF4xmHNjh4NOwTHtIWtIuKk4U7ck/s320/IMG_0164.jpg" width="240" /></a>1. Cooke the udon noodles according to the directions on the package.<br />
2. While the udon noodles are cooking, place the olive oil in a large pan on medium high heat.<br />
3. Once the oil is hot, add the chopped shallots, garlic, and red pepper flakes. Cook until the shallots are slightly brown.<br />
4. While the onions are cooking, steam the broccoli in another pot. This should take about 3 minutes once the water has boiled. I find that steamed broccoli is better in this dish and requires less oil to cook. When it is done, set aside.<br />
5. Add the chopped red pepper and chopped mushrooms to the large pan with the onions.<br />
6. After about 5 minutes add the corn and bok choy. Cooke for about 5 more minutes.<br />
7. Bring the large pan to warm. Add the broccoli, stir, and place the lid on to keep warm.<br />
7. In a mixing dish combine lemon juice, veggie broth, and chili sauce. Stir well.<br />
8. Add the noodles to the mixing dish until well combined.<br />
9. Place the noodles on a plate, top with the veggie mixture and the broccoli.<br />
10. Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMOSrY-iBfkX9odFTxsKEzMgTG43o9XcwMotw_W3wNDM7hSm_aJdekfy60Xj_nPMSJnl_hqf5A1eFULy8a6I3at4-o-7tXGJSDyjRUctjIhR0W7mT_Ng_Dq0PRutCwYfiREZH_BATpNY/s1600/IMG_0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMOSrY-iBfkX9odFTxsKEzMgTG43o9XcwMotw_W3wNDM7hSm_aJdekfy60Xj_nPMSJnl_hqf5A1eFULy8a6I3at4-o-7tXGJSDyjRUctjIhR0W7mT_Ng_Dq0PRutCwYfiREZH_BATpNY/s320/IMG_0165.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com1tag:blogger.com,1999:blog-5509356104733335363.post-45997942626754757712013-05-07T13:52:00.001-04:002013-05-07T13:52:20.946-04:00Vegan Chocolate Peanut Butter Puffed Rice Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjvx5OFX53iP2IBQVDOwEk1U6qsvxx9qRUkl7YX_h1OX3un68DX1QebgE72Unrj-SP_xXMNH5K1TsktGPtTjny-uYRsXFJPk7Unukkv1wh-lXojIkcpqWs8G1vFbQgVaWWvpv9Qtj_Xc/s1600/IMG_0204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjvx5OFX53iP2IBQVDOwEk1U6qsvxx9qRUkl7YX_h1OX3un68DX1QebgE72Unrj-SP_xXMNH5K1TsktGPtTjny-uYRsXFJPk7Unukkv1wh-lXojIkcpqWs8G1vFbQgVaWWvpv9Qtj_Xc/s400/IMG_0204.jpg" width="300" /></a></div>
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I have been craving chocolate all weekend. First I wanted to make chocolate chip cookies but I ran out of time. Then I wanted a vegan chocolate chip cookie sandwich at <a href="http://www.crazyburger.com/" target="_blank">Crazy Burger</a> but I was too full.<br />
<br />
I wanted decided to make something sweet but somewhat healthy. I found an awesome recipe for puffed quinoa cookies on Pintrist that inspired me to make these bars. These bars were very easy, quick, and delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2tD0lmT85WQx50KYQs3HCrKwKbbxFWNpUgj3tOcUiTrc946XNETStbdU2KSm-dzDMxoUC58hSR6NOfl2ygb9huDNDogxGuwRnVt_EtVvXH_HhPhRHu7k5vCAxk3weneEx9kn8mdEwEE/s1600/IMG_0219.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_2tD0lmT85WQx50KYQs3HCrKwKbbxFWNpUgj3tOcUiTrc946XNETStbdU2KSm-dzDMxoUC58hSR6NOfl2ygb9huDNDogxGuwRnVt_EtVvXH_HhPhRHu7k5vCAxk3weneEx9kn8mdEwEE/s320/IMG_0219.JPG" width="320" /></a></div>
<br />
This recipe is great because it doesn't use sugar but maple syrup. I am trying to stay away from using sugar, especially refined sugar, in my desserts as much as possible. The chocolate went really well with the Kumquats!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW65IjEzYtQargf-kPkcbPoAcNgGwTdzBrLORaXgHBfeZiN5BJtx_lA63bzRBXIr7FffsfUrM5tpJwROP6qjqQbdXMCDQzJiVR3BjhBAQIxY4njEv-lkRZLO4az3PocpKInaqL9m1cuY/s1600/IMG_0176.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW65IjEzYtQargf-kPkcbPoAcNgGwTdzBrLORaXgHBfeZiN5BJtx_lA63bzRBXIr7FffsfUrM5tpJwROP6qjqQbdXMCDQzJiVR3BjhBAQIxY4njEv-lkRZLO4az3PocpKInaqL9m1cuY/s200/IMG_0176.jpg" width="150" /></a><br />
<b>Ingredients</b><br />
1 tsp vegan butter (Earth Balance)<br />
1 cup of vegan chocolate chips<br />
1 cup of <a href="http://bedstuyfoodie.blogspot.com/2013/04/homemade-peanut-butter.html" target="_blank">homemade peanut butter</a><br />
1 tsp vanilla<br />
1/2 tsp cinnamon<br />
1/4 cup maple syrup<br />
1/8 cup of soy milk<br />
3 cups of puffed rice<br />
<br />
<b>Method</b><br />
1. Heat 1 tsp of Earth Balance on medium low heat until it melts evenly.<br />
2. Add the chocolate and mix consistently until all the chocolate is melted.<br />
3. Mix together the peanut butter, vanilla, cinnamon, maple syrup, and soy milk together until well combined. <br />
4. Fold in the puffed rice until the peanut butter mixture is evenly distributed.<br />
5. Line a 8X8 baking dish with parchment paper.<br />
6. Pour the rice mixture into the baking dish and press down.<br />
7. Pour the chocolate mixture over the top and spread with a spatula so that all of the rice is covered. <br />
8. Put the baking dish in the freezer for about 2 hours. You can leave it in for longer if needed.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vEnrj9EaVRYSoP8FgE3teHBh8jT-2x8D2-3xT844DX3UpdwvYIo3IgdJhcCBZPPjFPEZ7e0L5IF73-iQVl-OigNalVPi91tCV-3IdDBPJEp2DohkuQfe-1tKChsrIfnVYLOe0ZWUIjk/s1600/IMG_0177.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vEnrj9EaVRYSoP8FgE3teHBh8jT-2x8D2-3xT844DX3UpdwvYIo3IgdJhcCBZPPjFPEZ7e0L5IF73-iQVl-OigNalVPi91tCV-3IdDBPJEp2DohkuQfe-1tKChsrIfnVYLOe0ZWUIjk/s200/IMG_0177.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before Freezing</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Tv5GDP3m23ey-Oq3PC2IoNBVcIx8QFNBRArTSG3Vs58Ato0V3uETzpxYldYwoRhLv_MEWAyfaspxL5Tl3hvDanFEvpjRQxWqCfAyxXLISrd-OgMh1hje8DP6Co1cIHCJdiATlisG13A/s1600/IMG_0178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Tv5GDP3m23ey-Oq3PC2IoNBVcIx8QFNBRArTSG3Vs58Ato0V3uETzpxYldYwoRhLv_MEWAyfaspxL5Tl3hvDanFEvpjRQxWqCfAyxXLISrd-OgMh1hje8DP6Co1cIHCJdiATlisG13A/s200/IMG_0178.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After Freezing</td></tr>
</tbody></table>
9. When you take it out, let the pan sit for about 5 minutes before cutting so the chocolate doesn't crack.<br />
10. Your treat is ready to eat!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8rZ0ScsRb5UJHBPE5W9ZRXM0TzMYZW9vMUN74KE3UmxB6SOcWxSQ2GZieOkeP_cnaecXiHD5WZQLPntHVh1oIGltuyudAojJfWaMrtbKCOibch0O6zjvbmVTKdVIOhqClp7GWYuuumU/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy8rZ0ScsRb5UJHBPE5W9ZRXM0TzMYZW9vMUN74KE3UmxB6SOcWxSQ2GZieOkeP_cnaecXiHD5WZQLPntHVh1oIGltuyudAojJfWaMrtbKCOibch0O6zjvbmVTKdVIOhqClp7GWYuuumU/s320/IMG_0183.JPG" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com1tag:blogger.com,1999:blog-5509356104733335363.post-69306922132324964972013-04-30T05:40:00.000-04:002013-04-30T06:14:22.742-04:00Vegan Pizza<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSQrx1o8CIk1gE4U0_WQg6A07hTWilSA8Myha7Vnx-N3ykQHzFBCd2-BtVSFNR7ij1N6a9Wq_L8c1yjXw2QbvgqrxfLpx2u79SL9cxvT5vjMd322KRBVqabuwQ5Gu_CcpIBGcvlYkJGA/s1600/IMG_0147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitSQrx1o8CIk1gE4U0_WQg6A07hTWilSA8Myha7Vnx-N3ykQHzFBCd2-BtVSFNR7ij1N6a9Wq_L8c1yjXw2QbvgqrxfLpx2u79SL9cxvT5vjMd322KRBVqabuwQ5Gu_CcpIBGcvlYkJGA/s400/IMG_0147.JPG" width="400" /></a></div>
This is one of the fastest and easiest vegan meals. We had a busy day on Sunday and quickly threw this together. With a salad, it makes a filling and healthy meal. It is actually a great post-run meal, which is how we enjoyed it on Sunday!<br />
<br />
<b>Recipe</b><br />
1 prepared whole wheat dough (we get ours at Trader Joe's or the Park Slope Food Co-op)<br />
1 shallot<br />
1tsp olive oil<br />
1/2 can of organic red spaghetti sauce<br />
2 cloves garlic<br />
1/2 package of Diaya mozzarella vegan cheese<br />
A handful of fresh basil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTTS4KxQeDx3OkH_VdAI4YknnhSyUMAbhd1nk9jlr95bE-m1DQvp8TPLriBEBeTMuSlF-POCJZlltBaeeEKVGP3u0SsxsA1M32xsuRcLZO2EPXxEMGf-I9C6R-6LNdkbiKX9v_RIrCbM/s1600/IMG_0150.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgTTS4KxQeDx3OkH_VdAI4YknnhSyUMAbhd1nk9jlr95bE-m1DQvp8TPLriBEBeTMuSlF-POCJZlltBaeeEKVGP3u0SsxsA1M32xsuRcLZO2EPXxEMGf-I9C6R-6LNdkbiKX9v_RIrCbM/s320/IMG_0150.jpg" width="240" /></a></div>
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<b>Method</b><br />
1. Pre-heat the oven to 425 Degrees Fahrenheit<br />
2. Let the dough sit out in order for it to rise a little.<br />
3. While the dough is rising, chop 1 shallot and saute it on medium-high heath until it begins to brown.<br />
4. Place some oil on your cookie sheet so that the pizza doesn't stick.<br />
5. Stretch out your pizza dough so that it will fit on your cookie sheet.<br />
6. Place the pizza dough on the cookie sheet.<br />
7. Add the sauce and evenly distribute.<br />
8. Mince 2 cloves of garlic and evenly distribute onto the sauce.<br />
9. Sprinkle with the vegan cheese.<br />
10. Add the basil.<br />
11. Bake for about 20-25 minutes or until when you lift the dough with a spatula it is firm and slightly brown.<br />
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Enjoy! I will post my home-made pizza dough recipe soon. That is a little more time consuming and better for the winter months when I am inside more. <br />
<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-28256570594333421152013-04-27T19:52:00.000-04:002013-04-27T19:52:29.756-04:00Hummus from Dry Beans<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBD0rD7LTqc-QG8C7zD9AyAjq6qkjP4eir1sP-kUQTTdM-ET4g4LJImGe67jJrQw_f4__UzYRdFnIhsYRTHK57eVef7MJ_76LVRe-s8iwy1nUPpS39EG0FgxRVwE81iuC9Bz_iixoK-Q/s1600/IMG_0130.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBD0rD7LTqc-QG8C7zD9AyAjq6qkjP4eir1sP-kUQTTdM-ET4g4LJImGe67jJrQw_f4__UzYRdFnIhsYRTHK57eVef7MJ_76LVRe-s8iwy1nUPpS39EG0FgxRVwE81iuC9Bz_iixoK-Q/s400/IMG_0130.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hummus and Red Peppers</td></tr>
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<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span style="font-family: Verdana, sans-serif; font-size: 14pt;">Hummus is one
of my favorite foods and one I really enjoying making from dry beans. It wasn’t
always this way. I made many hummus recipes that failed miserably before I found
a combination that had the consistency and flavor I enjoy. I also really like this
recipe because it is lower in fat that most hummus recipes. I use only a little
tahini and I don’t add any olive oil at all. <o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif; font-size: 14pt;">I have learned
that there are two tricks to creating good hummus. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">1. Baking soda</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">2. The saved liquid from the
boiled chickpeas</span></div>
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<br /></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUAJ2Zv7_IHj5xJOfFH5Bkp_QgBymSOgZCNQs6xFjX1TfeEuEdjn4wuAk7uPad5ufjtNM_FOrJGv1bd1AmR677ldozHw16EUMXPj9pWRpbgoUvP-U4gig-gzaubjacF6Fvz5VsOkZJPg/s1600/IMG_0123.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUAJ2Zv7_IHj5xJOfFH5Bkp_QgBymSOgZCNQs6xFjX1TfeEuEdjn4wuAk7uPad5ufjtNM_FOrJGv1bd1AmR677ldozHw16EUMXPj9pWRpbgoUvP-U4gig-gzaubjacF6Fvz5VsOkZJPg/s320/IMG_0123.JPG" width="320" /></span></a><span style="font-family: Verdana, sans-serif; font-size: 14pt;">You are probably
wondering, why would anyone use baking soda in hummus? You don’t bake anything.
The baking soda should go in with the hummus when you are soaking the chickpeas.
This helps soften the chickpeas overnight. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana, sans-serif; font-size: 14pt;">Below is the recipe
to my most successful hummus! I use this recipe over and over again. I share it
with friends who have be equally as stumped when trying to make their own hummus.
<o:p></o:p></span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: 14pt;">Recipe</span></b></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">1. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">2 ½ cups of dry chick peas</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">2. 1 teaspoon of baking powder</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">3. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">1 tablespoon of balsamic vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">4. 1/3 cup tahini</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">5. 1/3 cup lemon juice</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">6. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">1 cup of the chick pea water
(see method step 5)</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">7. 2-3 cloves of garlic</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">8. 1/8 teaspoon cayenne</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">9. 1 teaspoon paprika</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">10.</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">¼ teaspoon cumin</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">11.</span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">1 teaspoon salt</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">12. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">1 teaspoon black
pepper</span></div>
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<b><span style="font-family: Verdana, sans-serif; font-size: 14pt;">Method</span></b></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">1. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">Rinse the dry chickpeas and
look for any rocks or bad beans mixed in with the beans.</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">2. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">Soak the chickpeas in 8
cups of water overnight (or for 8 hours) with 1 teaspoon of baking powder.</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">3. Drain the water and rinse
the chickpeas.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">4. Place the chickpeas in a pot
of water on the stove and bring them to a boil for 5 minutes. Bring the pot down
to medium-low heat (a little more than a simmer) for 1 hour or until the chickpeas
are smooth and creamy when pressed between two fingers. There should be no starchiness
to the texture. If the bean is crumbly when pressed between two fingers, they
are not done yet. This is the hardest part; I used to always think I overcooked
the beans because they would be crumbly. Just be patient and eventually you will
get the right consistency!</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">5. When the chickpeas are done,
place a bowl underneath your colander to catch the liquid from the boiled chick
peas (catch about 1 ½ cups and let the rest go down the sink. </span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;"><span style="mso-spacerun: yes;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">6. Place the chickpeas (it
will yield about 5 cups) into a food processor. Blend until there aren’t any whole
chickpeas left. </span><span style="font-family: Verdana, sans-serif; font-size: 14pt;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";"> </span></span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: 14pt;">7. Add the lemon and tahini
first along with ½ cup of the chickpea water. Blend together.</span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">8. Slowly add the next ½ cup
of the chickpea water until you have your desired consistency. For me, it is usually
1 cup exactly</span></div>
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<span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 19px;">9. </span></span><span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: medium;"> </span></span><span style="font-family: Verdana, sans-serif; font-size: 14pt;">Now that you have your desired
consistency, it is time to flavor your hummus!</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">10. Add the vinegar, garlic,
paprika, cayenne, cumin, salt, and black pepper to your liking. The recipe measurements
above are my favorite combination, but don’t be afraid to change them!</span></div>
<div class="MsoNormal" style="background: white; margin-bottom: .0001pt; margin-bottom: 0in; mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: 19px;">11. Enjoy with veggies,
on a <a href="http://bedstuyfoodie.blogspot.com/search?q=greek+pizza" target="_blank">greek pizza</a>, or in a falafel! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEc-_ffNoyis7h6VSwFHx_yLLi6mjR36s0Q4pWb0DpuP9ZoNvRPFdXoh6oKPTUG6JUScXyjwDqvXNaAfNjAuJw_DBS0KrfUL0Ds_CnDLE60AEz51WKwhOQ3JZEkH9MBEx_da9d8a8vFE/s1600/IMG_0143.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNEc-_ffNoyis7h6VSwFHx_yLLi6mjR36s0Q4pWb0DpuP9ZoNvRPFdXoh6oKPTUG6JUScXyjwDqvXNaAfNjAuJw_DBS0KrfUL0Ds_CnDLE60AEz51WKwhOQ3JZEkH9MBEx_da9d8a8vFE/s400/IMG_0143.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A variation of <a href="http://bedstuyfoodie.blogspot.com/search?q=greek+pizza" target="_blank">Greek Pizza</a></td></tr>
</tbody></table>
<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-33335702372724163802013-04-19T21:50:00.000-04:002013-04-20T11:06:25.408-04:00Vegan Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-NekIX81HpcTYD_1pczHJvsruqwr29kKYZNBEzgCCAQD32Tt74yKyrc5JtILz6ZXQejxo31Bpekk61bF-JDSG0-Wso7NsbT3Fw3Gvqg7VXwYI4bs9rZxf20HFqvbzo8K4BCY_QzQkdo/s1600/IMG_0088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-NekIX81HpcTYD_1pczHJvsruqwr29kKYZNBEzgCCAQD32Tt74yKyrc5JtILz6ZXQejxo31Bpekk61bF-JDSG0-Wso7NsbT3Fw3Gvqg7VXwYI4bs9rZxf20HFqvbzo8K4BCY_QzQkdo/s400/IMG_0088.jpg" width="300" /></a></div>
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These cookies are easy, delicious, and vegan! The dough and the cookies are equally as amazing. They are more traditional than my other vegan peanut butter cookies, with the fork crisscross on top. These cookies are not too sweet and have a strong peanut butter taste. They make a great snack or dessert!<br />
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<b>Ingredients</b><br />
1 1/2 cups whole wheat pastry flour<br />
1 tsp baking powder<br />
1 dash salt (if using unsalted peanut butter)<br />
1 tsp cinnamon<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3D5BtVAYAJe-T1ySi4BxOnFo00Ns6Glm3Ms5jCdqkeZSLnCYbybkEpmmRlDesTwS6UKhV6eU4oW3BhoGEjCRIkGw2nNtnxT6Vf5BCqDV6Xsnc2CyrohrpNdSpstjEYBEa-go3xiFO9DM/s1600/IMG_0096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3D5BtVAYAJe-T1ySi4BxOnFo00Ns6Glm3Ms5jCdqkeZSLnCYbybkEpmmRlDesTwS6UKhV6eU4oW3BhoGEjCRIkGw2nNtnxT6Vf5BCqDV6Xsnc2CyrohrpNdSpstjEYBEa-go3xiFO9DM/s200/IMG_0096.JPG" width="200" /></a></div>
1 cup of organic peanut butter<br />
1/2 cup of brown sugar<br />
1 tsp vanilla<br />
1/4 cup oil (canola, palm or coconut)<br />
1/2 cup soy or almond milk<br />
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<b>Method</b><br />
1. Pre-heat oven to 350 degrees Fahrenheit<br />
2. Mix the dry ingredients (flour, baking powder, salt, cinnamon) together in a large bowl.<br />
3. Mix the peanut butter, sugar, vanilla, oil, and milk together in a small bowl.<br />
4. Add the small bowl ingredients to the large bowl and stir until well combined.<br />
5. Bake for 12 minutes at 350 degrees Fahrenheit.<br />
6. Let cool on the cookie pan for 5 minutes before moving to the cooling rack.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcZg-VQgGO82_i501a6jh_0cD36zGrmXux4fBUYYxY27Pv28Dbc6MQZlU_fdGhmQRWkEtzFArHbkjHHWhrIgvrCDPbcUIu3pveNqSTPYceBqZIXRhy5wvFH8kslkVHoxOcXdhZJ2lvjI/s1600/IMG_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbcZg-VQgGO82_i501a6jh_0cD36zGrmXux4fBUYYxY27Pv28Dbc6MQZlU_fdGhmQRWkEtzFArHbkjHHWhrIgvrCDPbcUIu3pveNqSTPYceBqZIXRhy5wvFH8kslkVHoxOcXdhZJ2lvjI/s320/IMG_0067.JPG" width="320" /></a></div>
Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-31306316786752111052013-04-16T21:20:00.002-04:002013-04-16T21:25:23.423-04:00Apple Cinnamon Baked Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzRH5y8gYXnv8rfSoALT8qJnkSCAM9LXOl9NqSf4p_l55F-zx2nGvGfemC2hRoc-cQjtibyTNbSHnkp-7xnOJA3xKFfF-X2o9ML7JEmBcQc3VutZ8AKtnu1mnQ0w8aj4rP6i3FKI6E9g/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzRH5y8gYXnv8rfSoALT8qJnkSCAM9LXOl9NqSf4p_l55F-zx2nGvGfemC2hRoc-cQjtibyTNbSHnkp-7xnOJA3xKFfF-X2o9ML7JEmBcQc3VutZ8AKtnu1mnQ0w8aj4rP6i3FKI6E9g/s400/IMG_0060.JPG" width="400" /></a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This weekend I visited </span><a href="http://www.oswego-serendipity.com/" target="_blank"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serendipity Bed and Breakfast </span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">upstate. The owner made us baked oatmeal which was amazing! I decided to try to make my own the next day. I added apples, cinnamon, and pecans. It was delicious! A word of warning, this recipe does have eggs in it. Hey, it was the weekend. Sometimes I am not completely vegan on the weekend (in fact this weekend I was definitely not vegan). I will try to make a vegan version in the future. In the meantime, this recipe was sweet, crunchy, and it made a filling breakfast.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8SUS_m7fJ8-_2llfedWCxIRgT0_NuiEbzGgnUFOQLTL7nZsgQgXjNcrnL8gxqLoxtSrl7rnC9DPlAJCeqJeQ5yRQgFSuf0EwpTId1bY-a5ikQ03jzMl1UPVj2f7TlnlhpMdE46E1fIk/s1600/IMG_0053.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8SUS_m7fJ8-_2llfedWCxIRgT0_NuiEbzGgnUFOQLTL7nZsgQgXjNcrnL8gxqLoxtSrl7rnC9DPlAJCeqJeQ5yRQgFSuf0EwpTId1bY-a5ikQ03jzMl1UPVj2f7TlnlhpMdE46E1fIk/s320/IMG_0053.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe</span></b><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups oatmeal</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsps cinnamon<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp cloves<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup raisins<u></u><u></u></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup pecans</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 granny smith apples </span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Combine oatmeal, cinnamon, cloves, and baking powder in large bowl.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. In a small bowl combine milk, whisked eggs, and sugar. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Mix the wet and dry ingredients until combined. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Mix in raisins, pecans, and granny smith apples. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Place in a greased 9 in square baking dish (I like to use Earth Balance). </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Bake for 40-45 minutes. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Serve warm!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_AEWrbdoOUY9CWxcxszsexqxEeWqZeCw5PfEr9PcTFb-8u4yqbJv2ZfADSHtf76N7trhPnOmYpQtcsH45N8mYHpvgH91M3TkX74fGgTtLYHHuJj0VSmV5iA7Ke0GCWdWzQtRwDARV4w/s1600/IMG_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_AEWrbdoOUY9CWxcxszsexqxEeWqZeCw5PfEr9PcTFb-8u4yqbJv2ZfADSHtf76N7trhPnOmYpQtcsH45N8mYHpvgH91M3TkX74fGgTtLYHHuJj0VSmV5iA7Ke0GCWdWzQtRwDARV4w/s320/IMG_0057.JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-31717729229095429702013-04-12T10:59:00.000-04:002013-04-12T10:59:24.183-04:00Homemade Peanut Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVsgSf9lgqaf3D9L1Y3zLgm6NBEhfPS1PQH6YVyPzWmPTcOqYRWpcnoBj86biJMvsC1-_vE3vggGkKK-nYrp3CirOEh8-WqVF6K8mVCQoqsv_mcTKdL_evtBmj9qv8yfp7bL-z01-D0M/s1600/peanut+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVsgSf9lgqaf3D9L1Y3zLgm6NBEhfPS1PQH6YVyPzWmPTcOqYRWpcnoBj86biJMvsC1-_vE3vggGkKK-nYrp3CirOEh8-WqVF6K8mVCQoqsv_mcTKdL_evtBmj9qv8yfp7bL-z01-D0M/s400/peanut+butter.jpg" width="300" /></a></div>
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This recipe is so quick and easy. You don't need to add anything to the peanuts at all and they still taste delicious. I cannot believe I didn't start making my own peanut butter sooner. It is so inexpensive and fresh. It is also healthier with no added sugar or salt. It looks great in mason jars and makes a lovely gift!<br />
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<b>Ingredients</b><br />
6 cups of unsalted organic peanuts<br />
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<b>Method</b><br />
1. Mix the peanuts in a food processor 2 cups at a time. Be patient, my first few batches were not very creamy. Depending on the strength of your processor I would leave them in there for 5-8 minutes. If you notice the nuts are getting stuck on the side, stop the processor and scrape the sides. Continue until your peanut butter is creamy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3p-oRFxhY8IZzaXDbYIairYXRHOwRIdzig7vJcOQ4DbxRdfTYbg9XDKQjflZj-Tat2gXWX7nW-mDX0gYQrJCQlgovzNhTGwtz2ZIHMewfMSg2xhcTw4RahNO0PvSIRysdyZOWYlNkOc/s1600/peanutbutter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3p-oRFxhY8IZzaXDbYIairYXRHOwRIdzig7vJcOQ4DbxRdfTYbg9XDKQjflZj-Tat2gXWX7nW-mDX0gYQrJCQlgovzNhTGwtz2ZIHMewfMSg2xhcTw4RahNO0PvSIRysdyZOWYlNkOc/s320/peanutbutter2.jpg" width="240" /></a></div>
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I prefer it completely raw but you can add a little salt or honey to adjust the flavor at the end. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-56114903248204962932013-04-12T10:37:00.001-04:002013-04-12T10:38:07.826-04:00Vegan Cinnamon Raisin Bread<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wNHj1WpLtaxoJzuVQSBitvkRmPwapPgFZteXZt_QnjWsMnDIXU7a6DpCcdovwY4SBdd0DSmCZ4sM4rH8dp7S_phycsCuC7-RiywAzLvNyJabc_u8Lnat_J6osdNdoLaBeUzSzldM6jI/s1600/cinraisin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wNHj1WpLtaxoJzuVQSBitvkRmPwapPgFZteXZt_QnjWsMnDIXU7a6DpCcdovwY4SBdd0DSmCZ4sM4rH8dp7S_phycsCuC7-RiywAzLvNyJabc_u8Lnat_J6osdNdoLaBeUzSzldM6jI/s400/cinraisin.jpg" width="300" /></span></a></div>
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<span style="font-family: 'Times New Roman', serif;">I wanted to make a
different variation of my usual <a href="http://bedstuyfoodie.blogspot.com/2013/02/healthy-and-hearty-whole-wheat-bread.html" target="_blank">Whole Grain Bread recipe</a>. I
made a cinnamon raisin bread that came out delicious! It was not as sweet
as most cinnamon breads, which I really liked. The jumbo raisins and molasses
provided a more subtle, natural sweetness. <span style="mso-spacerun: yes;"> </span>The whole wheat flour made it hearty and
healthy. It is best served warm. We couldn't stop eating this bread! <o:p></o:p></span></div>
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<b><span style="font-family: Times, serif;">Ingredients:</span></b><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
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<span style="font-family: Times, serif;">1 cup soy milk (almond milk also works)</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">2/3 cup water</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">2 tbsp olive oil</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">2 tbsp molasses</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">1/2 tsp salt (you can use a little more if you like saltier
bread)</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">1/4 tsp cloves</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Times, serif;">2 tsp cinnamon </span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">3 ¾ cup whole wheat pastry flour</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">½ cup old fashion oats</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">1 cup of jumbo raisins</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">2 ¼ tsp active dry yeast</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;"><br /></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<b><span style="font-family: Times, serif;">Method</span></b><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">1. Place the wet ingredients in the bread machine</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal;">
<span style="font-family: Times, serif;">2. Add flour, oats, and raisins. Make sure the raisins
are separated (sometimes they stick together). </span><span style="font-family: 'Times New Roman', serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">3. Make a hole in the flour (see picture above) that is not too
deep to touch the liquid.</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">4. Add the dry yeast in the hole. This is to keep the yeast from
rising if you are setting your bread maker to start a little later. I love to
set it for 3 hours before I wake up so I wake up to the smell!</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">5. Set your bread maker on the “whole wheat” setting.</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">6. Try to wait patiently for 3-4 hours, depending on your bread
maker. Let cool for 15 minutes.</span><span style="font-family: Georgia, serif;"><o:p></o:p></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span class="Apple-style-span" style="font-family: Times, serif;"><br /></span></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<br /></div>
<div class="MsoNormal" style="mso-line-height-alt: 13.5pt;">
<span style="font-family: Times, serif;">We used this bread to make tempeh reubens. The sweetness really
added to the flavor. It was also great when warm with vegan cream cheese. </span></div>
<div class="MsoNormal">
<br /></div>
Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-51346092936591742952013-04-06T10:12:00.003-04:002013-04-06T11:29:46.505-04:00Vegan Spring Recipes!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBO8OLyAVzs31awVmJIe7c6j3AiNddAOxV4-s5SG1cY76zEOSEkqL9jACSrWP5Tsd3Ls74HUlyfWw5p5yfrQc1QgeMaVsfQe16QQqvk0jO-kmD9RYc2dSFwWCfAtExIVtivD2ySwwmJ0/s1600/IMG_0106.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVBO8OLyAVzs31awVmJIe7c6j3AiNddAOxV4-s5SG1cY76zEOSEkqL9jACSrWP5Tsd3Ls74HUlyfWw5p5yfrQc1QgeMaVsfQe16QQqvk0jO-kmD9RYc2dSFwWCfAtExIVtivD2ySwwmJ0/s400/IMG_0106.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flowers at the Prospect Park Farmers Market</td></tr>
</tbody></table>
<br />
Spring is here and instead of root veggies I want more fresh greens and fruit. I am officially ready to move into my spring recipes and say goodbye to my winter recipes until next year. Below are some of my favorite spring recipes. I will continue to add to them so stay tuned for more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTyFZWjYW-3MEoZzS5jHtPW-gWJvGil61TW62E1UKMlQPCTLwSjJiyxgiMsikpXFPvRNzg1WAkTDZYx_HVwa6LXHkkF8M2oSQd3Azkq4h_ofyhGJUvENkbOpjBEaAP61jOARXZcZfIoc/s1600/saladsmall.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTyFZWjYW-3MEoZzS5jHtPW-gWJvGil61TW62E1UKMlQPCTLwSjJiyxgiMsikpXFPvRNzg1WAkTDZYx_HVwa6LXHkkF8M2oSQd3Azkq4h_ofyhGJUvENkbOpjBEaAP61jOARXZcZfIoc/s320/saladsmall.jpg" width="320" /></a></div>
<b><a href="http://bedstuyfoodie.blogspot.com/2013/03/spring-vegan-salad.html" target="_blank">Vegan Spring Salad</a></b><br />
This salad if full of spring veggies. The radishes, broccoli, cucumber, celery, and snow peas add a lot of crunch to a salad of mixed greens.<br />
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<b><a href="http://bedstuyfoodie.blogspot.com/2013/03/get-your-greens-smoothie.html" target="_blank">Get Your Greens Smoothie</a></b><br />
This is one of my all time favorite smoothies. The<br />
spinach and pineapple give it a sweet flavor while the kale adds a little earthy taste. I could eat this smoothie every morning!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH814Au1c5kx-uNjhma4pgsHW0-uI8IKDMvhbctSn6graBtFWWyLyjtipcazefOlLTXQm-Mro_5LTka_mGIcpq6hZ82Gwb7CvNJqpXx3N2dXwej49itUFwr_Eh7QHZAgCclyhkECwHnk/s1600/smoothiedoublegreen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH814Au1c5kx-uNjhma4pgsHW0-uI8IKDMvhbctSn6graBtFWWyLyjtipcazefOlLTXQm-Mro_5LTka_mGIcpq6hZ82Gwb7CvNJqpXx3N2dXwej49itUFwr_Eh7QHZAgCclyhkECwHnk/s320/smoothiedoublegreen.JPG" width="239" /></a></div>
<b><a href="http://bedstuyfoodie.blogspot.com/2013/04/vegan-pesto.html" target="_blank">Pesto!</a></b><br />
Nothing says warm weather is coming like some fresh pesto. This pesto is flavorful and goes great on bread or your favorite pasta.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFRqVcvOAt7CvJPUROlX6ard65mO6pPgNVBwZjLZ_itOkRd3CfHnBe6jY8CDC699T4evp0GGGPeFcX_snmOkSeOdjLRhUk0Qyt9oPARNIVucSSiWbYpR8B1jN8rSIlT9Ei6HVawl34H4/s1600/pesto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFRqVcvOAt7CvJPUROlX6ard65mO6pPgNVBwZjLZ_itOkRd3CfHnBe6jY8CDC699T4evp0GGGPeFcX_snmOkSeOdjLRhUk0Qyt9oPARNIVucSSiWbYpR8B1jN8rSIlT9Ei6HVawl34H4/s320/pesto2.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
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<b><a href="http://bedstuyfoodie.blogspot.com/2013/04/vegan-pita-pizzas.html" target="_blank">Pita Pizza</a></b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQu0nC07Kvxwx0dUWh1NG40YVaKMOKYQTMct1VJdFxGd98HXvwEWZkauyhnlsHd_bRdapilBhLduxnQPiN_vvEg4thyzzecVL6QBvQWijcD5H92NUVVEQMgriLdgz9-Ap4DPI5vC3_ds/s1600/IMG_0208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQu0nC07Kvxwx0dUWh1NG40YVaKMOKYQTMct1VJdFxGd98HXvwEWZkauyhnlsHd_bRdapilBhLduxnQPiN_vvEg4thyzzecVL6QBvQWijcD5H92NUVVEQMgriLdgz9-Ap4DPI5vC3_ds/s320/IMG_0208.JPG" width="320" /></a></div>
These pesto pizzas are light and go great with a nice big green salad. They are also quick and easy so you can spend more time outside enjoying the warmer weather.<br />
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<b><a href="http://bedstuyfoodie.blogspot.com/2012/04/comfort-food-and-pie.html" target="_blank">No Bake Strawberry Pie</a></b><br />
This is one of my all time favorite desserts. It is incredibly healthy, low in sugar, and very fresh tasting.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RcvbZGD18vU8WnG5V0OIgn0EBT_MaqrR7RLCsVFFTkj7uQ2LdFjuv_5hS7Mx6wTU75eAsIihNekCtjqBcjukklDnUsv7-6ZHb6OnJYg51x6W93eIkcKK3ddepNedlXUC2AuUARFvMTg/s1600/100_1287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5RcvbZGD18vU8WnG5V0OIgn0EBT_MaqrR7RLCsVFFTkj7uQ2LdFjuv_5hS7Mx6wTU75eAsIihNekCtjqBcjukklDnUsv7-6ZHb6OnJYg51x6W93eIkcKK3ddepNedlXUC2AuUARFvMTg/s320/100_1287.JPG" width="320" /></a></div>
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<b><a href="http://bedstuyfoodie.blogspot.com/2013/03/baked-pineapple-tempeh.html" target="_blank">Baked Pineapple Tempeh</a></b><br />
Pineapple Tempeh goes great with a fresh green salad or as a side. The sweet pineapple reminds you that winter is ending and sweeter fruits and on their way.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAF_hBWyCC7oLxOO2SFNgYNB7LOq7efYoo5wJd1jkGtMsIIPw-fy8IxvCB-DbxioIQY3xRTsqS0gh035puGcBWHIQcTFbgBBVVDmwaPnXqXG2YuyIFsunGDTf5uetnpW9HW2lQ8AUGZw/s1600/tempeh2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPAF_hBWyCC7oLxOO2SFNgYNB7LOq7efYoo5wJd1jkGtMsIIPw-fy8IxvCB-DbxioIQY3xRTsqS0gh035puGcBWHIQcTFbgBBVVDmwaPnXqXG2YuyIFsunGDTf5uetnpW9HW2lQ8AUGZw/s320/tempeh2.jpg" width="239" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com1tag:blogger.com,1999:blog-5509356104733335363.post-51079801257814708362013-04-06T09:31:00.000-04:002013-04-06T09:31:07.289-04:00Vegan Pita Pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiTKrL4jGmiSH2o6IYMsDeH03ZUakJuoo4_t42dPxAxxfZdxPvbXs_EVBXaq1KTCQAdUfSV2xWn9-2DuBYhjb3zc48xCGrEX11nKG1iseL64EfxW6ZxH3pEb_6O3P1fV_4luqAKJFa3E/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiTKrL4jGmiSH2o6IYMsDeH03ZUakJuoo4_t42dPxAxxfZdxPvbXs_EVBXaq1KTCQAdUfSV2xWn9-2DuBYhjb3zc48xCGrEX11nKG1iseL64EfxW6ZxH3pEb_6O3P1fV_4luqAKJFa3E/s320/IMG_0208.JPG" width="320" /></a></div>
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Last weekend I used my <a href="http://bedstuyfoodie.blogspot.com/2013/04/vegan-pesto.html" target="_blank">home-made pesto</a> to make some vegan pesto pita pizzas. I got some fresh pita from <a href="http://zaytoons.com/pages/locations.html" rel="nofollow" target="_blank">Zaytoons</a> in Prospect Heights. It was very easy to make and very rewarding to eat! The vegan cheese was warm and creamy melted over the flavorful pesto. The grilled onions added a little sweetness, the sun dried tomatoes a little salt, and the pepperoncinis a little spicy kick. It is something I will make again soon!<br />
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<b>Ingredients</b><br />
1 onion<br />
1 tsp olive oil<br />
2 large pita breads<br />
1/3 cup of pesto<br />
1/2 cup of <a href="http://www.daiyafoods.com/" target="_blank">Daiya vegan mozzarella cheese </a><br />
4 sun dried tomatoes<br />
3 pepperoncinis<br />
fresh ground pepper to taste<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejtQ3KHh1q2sRJmb6_zTSGDXeGcnLqBVbAvZc15DNJuQv_8GdxLlu3QAqQVUrBTE94k_cpdoGZdYLQn3vvt7fC-w36BQIRPEN82sNtix8o7tFOPA8K7Ml2PAEaTAJIlG67pZjO-DxPUA/s1600/IMG_0207.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgejtQ3KHh1q2sRJmb6_zTSGDXeGcnLqBVbAvZc15DNJuQv_8GdxLlu3QAqQVUrBTE94k_cpdoGZdYLQn3vvt7fC-w36BQIRPEN82sNtix8o7tFOPA8K7Ml2PAEaTAJIlG67pZjO-DxPUA/s320/IMG_0207.JPG" width="320" /></a></div>
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<b>Method</b><br />
1. Grill one chopped onion in a teaspoon of olive oil until the onion is slightly browned.<br />
2. Chop pepperoncinis and sun dried tomoatoes.<br />
3. Spread the vegan pesto over the pita.<br />
4. Sprinkle the vegan mozzarella cheese on top.<br />
5. Add the onion, sun dried tomatoes, pepperoncinis, and bake at 350 degrees Fahrenheit for 15minutes or until the cheese is melted. Be careful not to overcook or the pita will get hard.<br />
6. Add some fresh ground pepper and enjoy warm!<br />
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Next time I might try some other toppings to mix it up. I might add some avocado, roasted garlic, or grilled mushrooms!Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-89889626600825344242013-04-02T22:57:00.000-04:002013-04-05T21:13:18.723-04:00Vegan Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjkAT7ZQZK8mj9Z0Ieq9lmDV5asWu346zWXg1Bn0QUHJDm7Gygh4AZ4fe9rFA6X89oB41cj4O-1QasYJ-QsuGKGAtrU2ZeJCF39J6xTk9q1xlvBs3sGKjfXO-kX57xWAoPioBFKcu5Ao/s1600/pesto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjkAT7ZQZK8mj9Z0Ieq9lmDV5asWu346zWXg1Bn0QUHJDm7Gygh4AZ4fe9rFA6X89oB41cj4O-1QasYJ-QsuGKGAtrU2ZeJCF39J6xTk9q1xlvBs3sGKjfXO-kX57xWAoPioBFKcu5Ao/s320/pesto2.jpg" width="320" /></a></div>
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One of my all time favorite things to make in the spring and summer is pesto. The Park Slope Food Co-op has incredibly fresh basil. I bring it home and put it in a vase to keep it fresh. I always try to eat it in a day or two. I ate this one on homemade bread and sweet potato gnocchi. I also really like it on a vegan grilled cheese sandwich.<br />
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While I was making this recipe, I realize I didn't have enough of my usual pine nuts. I had a bunch of almonds and used those. It came out great. When I made the recipe again a few days later, I just used almonds. It tasted great (I didn't notice a difference) and almonds are much less expensive than pine nuts. My friend told me you can also use walnuts. I will have to try that another time.<br />
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The final product is very fresh tasting. The mixture of the garlic and lemon leave you with a powerful taste that will make you want more. I like to add a little lemon for garnish. <br />
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<b>Ingredients</b><br />
4 cloves of fresh garlic<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
4 cups of fresh basil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 cup pine nuts or almonds (or a mix of both)</div>
<br />
1/2 cup fresh lemon juice<br />
1/2 cup of extra virgin olive oil<br />
1/2 tsp salt<br />
1 tsp pepper<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFU6fbOlf4JU1iNeMvwJ2prmkZg8rwWTZuQMbMZbBGxLWROTUrmAKHKYcTGvwXtAWzvHTIPK97fmyGKaOCx-ESM5oP552v5p_GRbqhqNn06XqdoTpSQjgiFMe9r8YvjnNOtcabZxLu5I/s1600/pestoingredients.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFU6fbOlf4JU1iNeMvwJ2prmkZg8rwWTZuQMbMZbBGxLWROTUrmAKHKYcTGvwXtAWzvHTIPK97fmyGKaOCx-ESM5oP552v5p_GRbqhqNn06XqdoTpSQjgiFMe9r8YvjnNOtcabZxLu5I/s400/pestoingredients.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pesto Ingredients</td></tr>
</tbody></table>
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<b>Method</b><br />
1. Place the garlic in the food processor and blend until it is finely chopped.<br />
2. Add the almonds and blend.<br />
3. Add the basil and blend until everything is mixed.<br />
4. Add the lemon juice and blend.<br />
5. Add the olive oil, salt, and pepper and blend.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFU6fbOlf4JU1iNeMvwJ2prmkZg8rwWTZuQMbMZbBGxLWROTUrmAKHKYcTGvwXtAWzvHTIPK97fmyGKaOCx-ESM5oP552v5p_GRbqhqNn06XqdoTpSQjgiFMe9r8YvjnNOtcabZxLu5I/s1600/pestoingredients.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"><br /></span></a>
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Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-74356042172164039712013-03-31T19:24:00.002-04:002013-03-31T20:45:52.919-04:00Spring Vegan Salad<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTyFZWjYW-3MEoZzS5jHtPW-gWJvGil61TW62E1UKMlQPCTLwSjJiyxgiMsikpXFPvRNzg1WAkTDZYx_HVwa6LXHkkF8M2oSQd3Azkq4h_ofyhGJUvENkbOpjBEaAP61jOARXZcZfIoc/s1600/saladsmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTyFZWjYW-3MEoZzS5jHtPW-gWJvGil61TW62E1UKMlQPCTLwSjJiyxgiMsikpXFPvRNzg1WAkTDZYx_HVwa6LXHkkF8M2oSQd3Azkq4h_ofyhGJUvENkbOpjBEaAP61jOARXZcZfIoc/s320/saladsmall.jpg" width="320" /></a></div>
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Spring is here and I am ready to put away the butternut squash and sweet potatoes in exchange for radishes, spinach, and snow peas. Actually, the radishes I got this week were amazing! They tasted so earthy and fresh. I wanted to make a completely green salad, but ended up adding them in because they were so good. I combined kale, arugula, and romaine for the base. Then I basically added every green veggie I could find. Finally, I topped it off with some stuffed grape leaves and radishes. This salad was crunchy, filling, and most importantly, it tasted like spring!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz38NvhdJaecmf4iKrWwQIFiKkh9RJz1gnWXKmDGVB-YOH80rDTv97p96Wz29MVXhDoQmO1u9qS0bwmN7S53H0quoB-IqsUnssUhFv2vad130eHVedmy-2fxfgLOb29JVnXBCJNUIyZk/s1600/salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz38NvhdJaecmf4iKrWwQIFiKkh9RJz1gnWXKmDGVB-YOH80rDTv97p96Wz29MVXhDoQmO1u9qS0bwmN7S53H0quoB-IqsUnssUhFv2vad130eHVedmy-2fxfgLOb29JVnXBCJNUIyZk/s400/salad.jpg" width="400" /></a></div>
<b>Ingredients</b><br />
1 cup of kale<br />
1 cup of arugula<br />
1 cup of romaine lettuce<br />
1/4 cup chopped dill<br />
4 small radishes<br />
1 cucumber<br />
1/2 cup of celery<br />
1/2 cup chopped brocoli<br />
1/2 cup snow peas<br />
4 Stuffed grape leaves<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0tjQSf2AfllodbpZRqdjemiE4lcrc859A35hEZD0XIG9gEDQhNmyudD0nVTOl46Ah7zZZ0o50-kQvi2ZgPNDZ0bBZ5eEBZjPs21PK3u2QpsWQLfiJWGASaj7fauSdOdP-4SLbCv55_E/s1600/salad3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0tjQSf2AfllodbpZRqdjemiE4lcrc859A35hEZD0XIG9gEDQhNmyudD0nVTOl46Ah7zZZ0o50-kQvi2ZgPNDZ0bBZ5eEBZjPs21PK3u2QpsWQLfiJWGASaj7fauSdOdP-4SLbCv55_E/s400/salad3.jpg" width="400" /></a></div>
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<b>Method</b><br />
1. Chop kale, arugula, and lettuce and combine.<br />
2. Chop dill, radishes, cucumber, celery, and brocoli. Add these to the salad.<br />
3. Add the snow peas and grape leaves.<br />
4. Enjoy with your favorite dressing!<br />
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<b>Yield</b><br />
2 large salads or 4 small salads<br />
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Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-38408983400741003952013-03-22T16:26:00.000-04:002013-03-22T16:26:23.679-04:00Vegan Peanut Butter Banana Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu6tKmYJvHO8bSuK1QlybPLCSyfD_SKqeVQvKESad_HiAf0Puij00U0uORpoWrOcM5KDz-Yel5hdLNVIR_Ng1GaMdBde3K-HDEwFITOtoYD3VRn1tI2gWYQrzbWexjJlGBzTyaylwWeU/s1600/IMG_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXu6tKmYJvHO8bSuK1QlybPLCSyfD_SKqeVQvKESad_HiAf0Puij00U0uORpoWrOcM5KDz-Yel5hdLNVIR_Ng1GaMdBde3K-HDEwFITOtoYD3VRn1tI2gWYQrzbWexjJlGBzTyaylwWeU/s400/IMG_0094.JPG" width="400" /></a><br />
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These cookies are incredibly easy to make, a filling snack, and low in sugar. They are my go to when I need a snack for work the next day. They are essentially granola made into cookies. The banana makes them moist and the oatmeal makes them filling. There is a slight sweet flavor from the maple syrup. Best of all, they only take 10 minutes to make!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDbmb4O8bdk0BArHUX1xH-pKw5Ei_WHFYzbkQLUxra27_zT_hjaLTwxpZJU_vVjsREd5fgaeo_S39qQB6OzH4xuvhqgCkvfXrdyP3wsHJ6nR8N9xBJiXKMpJK1pn7v2ruyR1Dp1iB4Qc/s1600/IMG_0089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDbmb4O8bdk0BArHUX1xH-pKw5Ei_WHFYzbkQLUxra27_zT_hjaLTwxpZJU_vVjsREd5fgaeo_S39qQB6OzH4xuvhqgCkvfXrdyP3wsHJ6nR8N9xBJiXKMpJK1pn7v2ruyR1Dp1iB4Qc/s320/IMG_0089.JPG" width="320" /></a></div>
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<b>Ingredients</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 ripe bananas</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 cup of peanut butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 tbsp. maple syrup</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
3 tbsp. soy milk </div>
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1 tsp. cinnamon (or pumpkin pie spice)</div>
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1 dash salt</div>
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1/4 cup flour</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Abo86mQ8lOdqx50W7Pjn1XPIwMprRthiZmLm8pYcix79jipYmx-jYQq9h_QYsY6qY-tqPuDUm1dMxC2tyrhigsSoM9ZInb-ucZ4a2zhmmx6ooij1XyGz9ZNB76a6_vmQUGzNEHH75c/s1600/IMG_0078.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc1Abo86mQ8lOdqx50W7Pjn1XPIwMprRthiZmLm8pYcix79jipYmx-jYQq9h_QYsY6qY-tqPuDUm1dMxC2tyrhigsSoM9ZInb-ucZ4a2zhmmx6ooij1XyGz9ZNB76a6_vmQUGzNEHH75c/s200/IMG_0078.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients before adding flour and oats</td></tr>
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 1/4 cups of oats</div>
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Optional: 1 cup of raisins or craisins </div>
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<b>Method</b><br />
1. Preheat the oven to 350 degrees fahrenheit.<br />
2. Mash 2 overripe bananas.<br />
3. Mix in peanut butter, maple syrup, soy milk, cinnamon, and salt.<br />
4. Stir in the flour.<br />
5. Fold in oats 1 cup at a time.<br />
6. If you are adding raisins or craisins, add here.<br />
7. Place heaping teaspoonfuls on the cookie tray lined with parchment paper.<br />
8. Bake for 9-10 minutes at 350 degrees fahrenheit until slightly browned on the bottom.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64hTsRlB5h9CEcOEuSjhb0LHPLmu2LBrukp_6NvdQK9tXm2cbK8Rb8MQaHqag2koI1NcvIVYd5TVWf0AdK4ZOrLGIagV2rVFmhfpTDqD23HNbcra4Sd5WbiA2rc8ogVh9P3mXMVPinjg/s1600/IMG_0091.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64hTsRlB5h9CEcOEuSjhb0LHPLmu2LBrukp_6NvdQK9tXm2cbK8Rb8MQaHqag2koI1NcvIVYd5TVWf0AdK4ZOrLGIagV2rVFmhfpTDqD23HNbcra4Sd5WbiA2rc8ogVh9P3mXMVPinjg/s320/IMG_0091.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Uncooked cookies ready for baking!</td></tr>
</tbody></table>
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0tag:blogger.com,1999:blog-5509356104733335363.post-15102187078523604452013-03-21T21:43:00.000-04:002013-03-21T21:46:38.558-04:00Vegan Lentil Loaf<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoVJZkrVMBqR6SohWdJQYc9aFoNcKjOLQ4eOum0EN4hiY9so0Yz7IVHm4EHUzWiV9XU4k3xjXSXtTpBZMrz6EjV3deqzWrhU3MaKeQNNX6eBePzF-3Idhex6u5AJoL8hkJn1-ETem5j4/s1600/lentilloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzoVJZkrVMBqR6SohWdJQYc9aFoNcKjOLQ4eOum0EN4hiY9so0Yz7IVHm4EHUzWiV9XU4k3xjXSXtTpBZMrz6EjV3deqzWrhU3MaKeQNNX6eBePzF-3Idhex6u5AJoL8hkJn1-ETem5j4/s400/lentilloaf.jpg" width="400" /></a></div>
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This is an easy recipe for a night when you have a little more time to cook the lentils and bulgur. The end result was both filling and deliscious. It went really well with some ketchup, although next time I think I may try some <a href="http://www.wholefoodsmarket.com/recipe/vegan-mushroom-gravy" target="_blank">mushroom gravy</a>. It was earthy and hearty, filling and healthy. Our fellow dinners appreciated the aesthetic appeal. I will definitely make this again!<br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;"><b>Ingredients</b></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1 cup lentils</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">3/4 cup bulgur wheat </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1 large onion</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">10 ounces cremini mushrooms</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1 red bell pepper</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1/4 cup apple cider vinegar</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">2 tsp. italian seasoning (equal parts dried rosemary, oregano, thyme, and parsley)</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1/2 tsp. black pepper</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1/2 tsp red pepper flakes</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">3/4 cup quick oats</span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1/2 cup fresh parsley</span></span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;"><b>Method</b></span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">1. Bring two cups of water and lentils to a boil. Cover and simmer for about 20 minutes or until lentils are soft</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">. </span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">2. Bring 1 1/2 cups of water to boil and add bulgur. Let simmer for about 20 minutes or until the water is absorbed.</span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">3. Preheat the oven to 375 degrees Fahrenheit. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">4. Finely chop onion and sauté on medium heat for about 5 minutes. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">5. Add finely chopped mushrooms and sauté for 5 more minutes. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">6. Add finely chopped red bell pepper and apple cider vinegar. Cook until vinegar is absorbed (about 3-5 minutes). </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">7. Mix in spices and dried herbs. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">8. Remove from heat and mix in lentils, bulgur wheat, oats, and fresh parsley. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">9. Place parchment paper in a bread pan. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">10. Add the mixture to the bread pan and pack it down tightly with a spoon. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">11. Bake at 375 degrees Fahrenheit for 1 hour. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">12. Let the loaf sit in the pan and cool for about 20 minutes. This will help it to hold its shape. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 14px; line-height: 21px;">13. </span></span></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><span style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">Garnish with organic ketchup and parsley. </span></span><br />
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<br />Anonymoushttp://www.blogger.com/profile/02877597119790612851noreply@blogger.com0