Dreena's Vegan Recipes

Apple Cherry Crisp

noreply@blogger.com (Dreena) — Thu, 05 Apr 2012 17:56:00 +0000

photo credit: vegfamily.ca

Recipe from The Everyday Vegan wheat-free, gluten-free option, soy-free

This is an easy, healthy, tasty apple crisp that can be modified to include other fruits or ingredients of your choice. Unlike a lot of fruit crisps, I have kept the fat content low. This makes for a very healthy snack or dessert paired with some non-dairy ice cream or yogurt.

Fruit Mixture:
2-3 tbsp pure maple syrup (depending on sweetness of fruits, see note)
2 tsp arrowroot powder
2 cups chopped apples (cored and peel removed)
2 tsp fresh lemon juice
2 cups fresh or frozen cherries, stems and pits removed (or substitute more apples or other fruits, see note)
1/2 tsp pure vanilla extract
1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg
pinch of sea salt

Crisp Topping:
1 cup rolled oats (use certified gluten-free for a gf option)
1/4 cup oat flour (use certified gluten-free for a gf option)
2 tbsp unrefined sugar
1/2 - 3/4 tsp cinnamon
1/8 tsp of sea salt
1 tbsp pure maple syrup
1 - 1 1/2 tbsp neutral-flavored oil

Preheat oven to 350 degrees. For the fruit mixture, mix maple syrup and arrowroot until smooth. In a large bowl, toss apples with lemon juice, then add maple syrup mixture and remaining fruits mixture. Transfer mixture to a lightly oiled baking dish (8" x 8" or similar size). For the topping, in another bowl, combine oats, sugar, cinnamon, and salt. Mix well, then add maple syrup and oil. Work mixture with your hands, then sprinkle it evenly over the fruit, lightly pressing it down. Bake for 38-43 minutes until bubbling around the edges and lightly browned. Remove and cool a little before serving (lovely served with a non-dairy ice cream). Serves 4-5.

Note:
Try different fruit combinations, such as:
- 2 cups chopped apples; 2 cups blueberries
- 2 cups chopped apples; 2 cups frozen mango chunks
- 2 cups chopped pears; 2 cups frozen raspberries
- 2 cups chopped apples; 1 cup chopped pears, 1 cup frozen berries, 2 tbsp cranberries or raisins

Avocado & Pinto Bean Enchiladas

noreply@blogger.com (Dreena) — Thu, 05 Apr 2012 17:51:00 +0000

Recipe from eat, drink & be vegan.

photo credit: kitchenambition.blogspot.ca

This is spicy comfort food: enchiladas stuffed with beans and veggies, along with cashews and lightly mashed avocado - entirely scrumptious! Pair with a salad dressed with "Cumin-Cinnamon Vinaigrette" (also from ed&bv).

9 -10 corn tortillas (6 inches each)
1/2 - 1 tbsp olive oil
1 cup onions, thinly sliced
1 tsp mild chili powder
1/2 tsp cumin powder
1/4 tsp allspice
1/4 tsp sea salt
freshly ground black pepper to taste
2 - 2 1/2 cups white button mushrooms, sliced
1 can (14 oz) pinto beans, rinsed and patted dry
1/2 c raw cashew pieces
2 tbsp freshly squeezed lime juice
2 medium avocados, peeled and pitted (about 1 - 1 1/2 cups)
1 1/4 tsp sea salt
1 jar (14.5 oz) prepared enchilada sauce (about 1 3/4 cups)
3/4-1 cup prepared chili sauce
3/4-1 cup vegan cheese, grated (ex: Daiya; optional)
1/2 c fresh cilantro leaves, chopped (optional)

Preheat oven to 400. Place tortillas in a 8x12 inch baking dish, cover tightly with aluminium foil, and place in oven to soften for 5-10 minutes while preparing filling. In a frying pan on medium heat, add oil, onions, chili powder, cumin, allspice, salt, and pepper and saute for 2-3 minutes. Increase heat to medium-high, add mushrooms, beans, and cashews and saute for 5-6 minutes, tossing once to twice. Immediately toss in lime juice and remove from heat to slightly cool. In a large bowl, mash avocado and salt - this can be chunky. Add veggie saute and lightly mix to incorporate. In a separate bowl, mix enchilada and chili sauces. Remove tortillas from oven, transfer to a plate, and cover with a tea towel to keep warm. In the same baking dish, pour half of sauce evenly over bottom. Place 1/4-1/3 cup avocado-veggie mixture in center of each tortilla. Roll tortillas up, tucking in sides as you go, and place seam side down in baking dish. Pour remaining sauce over top, and cover with aluminium foil. Bake for 16-18 minutes, then uncover and bake for another 4-5 minutes, until bubbling around edges. If adding cheese, sprinkle on after casserole has baked for 15 minutes, then baking uncovered for another 6-7 minutes to melt cheese. Sprinkle with cilantro and serve. Serves 4.

Notes:
1) If you can't find a mild chili sauce, use more regular enchilada sauce (using some from a second jar).
2) If corn tortillas dry out, re-soften by returning to oven in covered dish (or by coating with some enchilada sauce).

Rawesome Nut Dip

noreply@blogger.com (Dreena) — Sat, 17 Mar 2012 22:48:00 +0000

Photo Credit: alive magazine

Recipe from eat, drink & be vegan. wheat-free, gluten-free, soy-free, oil-free

Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads.

1/2 cup raw almonds
1/2 cup raw pistachios
1/4 cup raw walnuts
1/4 cup raw pine nuts (or more walnuts or other nuts like cashews)
1/2 cup red or orange bell pepper, chopped
3 tbsp freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp sea salt
Freshly ground black pepper to taste
4 to 6 tbsp water
1/2 cup fresh basil leaves
1 to 1 1/2 tsp fresh thyme leaves

In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.

Notes:
1) You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
2) This dip has a slight “cheesy” taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered “raw.”

Smoky Cannellini Bean Sweet Potato Dip

noreply@blogger.com (Dreena) — Sat, 17 Mar 2012 22:06:00 +0000

Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free, oil-free option

This smoky-sweet dip is a sure crowd-pleaser. The cannellini beans and sweet potatoes give a creamy texture and slightly sweet flavor, while toasted pine nuts and chipotle sauce give a spicy, smoky kick. Fresh lime juice brightens and balances all the flavors. This dip or hummus is delicious with tortilla chips or crudite, but you might find yourself doubling the batch and using it for lunches or dinners in wraps, as a pizza base, or in casseroles (see notes).

1 1/2 cups cooked cannellini beans (rinsed and drained if using canned)
3/4 cup cooked sweet potato (not tightly packed, or will be a little sweet) (see note for cooking tip)
3 tbsp freshly squeezed lime juice (or lemon juice, but lime is preferable)
1 small-medium clove garlic, cut in quarters
2 tbsp extra-virgin olive oil (can reduce or omit for oil-free option)
3/4 – 1 tsp chipotle hot sauce
1/2 tsp sea salt
freshly ground black pepper to taste
1/4 cup toasted pine nuts (reserve a smidgen for garnish)
2 tbsp fresh cilantro (or parsley), chopped (for garnish, optional)

In a food processor, combine all the ingredients except the pine nuts and optional cilantro and purée until very smooth, scraping down the sides of the bowl a few times throughout. Once smooth, add the pine nuts and purée just a little, leaving some texture (you can blend until smooth if you like, but I prefer a bit of texture). Season to taste with extra sea salt, black pepper, and chipotle sauce, if desired. Serve in a bowl drizzled with a little extra-virgin olive oil (optional), and a sprinkling of pine nuts and cilantro or parsley. Makes 5-6 servings or more as an appetizer with bread, chips, and/or veggies.

Notes:
1) Instead of cannellini beans, you can use another white bean, or chickpeas. If using chickpeas, add a couple of tablespoons of water or extra olive oil (or combination). Chickpeas are drier than cannellini beans, so the oil and/or water will help make the chickpea version smoother.

2) To cook the yam, place it whole (unpeeled) on a baking sheet lined with parchment paper. Bake at 400°F (204°C) for 45-60 minutes (depending on size) until very soft when pierced.

3) As well as a dip for bread and veggies, use this hummus as a spread on bread or in pitas with veggies for a lively sandwich, or on a flour tortilla with veggies for a wrap. Also try as a base for pizza (using a traditional pizza shell or pre-baked flour tortillas) and add toppings to preference. Or, use in a casserole for a family dish - try layering over quinoa, pasta or brown rice and then topping with roasted or grilled vegetables.

Lemon Chickpea Lentil Soup

noreply@blogger.com (Dreena) — Sat, 17 Mar 2012 21:51:00 +0000

Photo Credit: Nora Kuby, www.prideandvegudice.com

Recipe from eat, drink & be vegan. wheat-free, gluten-free, soy-free, oil-free option

This soup has warm, earthy tones of cumin and thyme. It's easy to make, and yields extra portions for leftovers or freezing. Pair this smooth-yet-rustic soup with a whole-grain bread or brown rice and a light salad.

1 tbsp extra-virgin olive oil (or splash of water for oil-free version)
2 cups onion, diced
1 1/2 cups celercy, diced
3 large cloves garlic, minced
3/4 tsp sea salt
freshly ground black pepper to taste
1 tsp mustard seeds
1 tsp cumin seeds
1 1/2 tsp paprika
1/2 tsp dried oregano
1 - 1 1/2 tsp dried thyme
1 cup dried red lentils
3 1/2 cups cooked chickpeas
2 cups zucchini or tomatoes, chopped (I used tomatoes)
3 cups vegetable stock
2 cups water
2 dried bay leaves
1/4 - 1/3 cup fresh lemon juice

In a large soup pot on medium heat, add oil or water, onion, celery, garlic, salt, pepper, mustard seed, cumin seeds, paprika, oregano, and thyme and stir to combine. Cover and cook for 6–7 minutes, stirring occasionally. Rinse lentils. Add lentils and 21⁄2 cups chickpeas (reserve remaining 1 cup), zucchini or tomatoes, stock, water, and bay leaves and stir to com- bine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 20–25 minutes until lentils are completely softened. Remove bay leaves. Stir in 1⁄4 cup lemon juice, then using a hand blender, purée the soup, keeping some texture. Stir in remaining 1 cup chickpeas. Season with additional sea salt, pepper, and lemon juice if desired, and serve. Makes 6-8 servings.

"Spicoli" Burgers

noreply@blogger.com (Dreena) — Fri, 16 Mar 2012 00:25:00 +0000

Recipe from eat, drink & be vegan by Dreena Burton. wheat-free, gluten-free, oil-free option

These wholesome patties made with brown rice and hemp seeds are a little crisp on the outside, and soft and moist on the inside. Serve on their own with a slurry of balsamic vinegar and flax oil, or inside pita bread with veggies and condiments.

splash of water or 2 tsp olive oil

1 1/4 - 1 1/2 cups onion, diced

1/8 tsp sea salt

freshly ground black pepper, to taste

3/4 cup red bell pepper, diced

2 cups cooked short-grain brown rice (see note)

1 cup shelled hemp seed nuts

2 medium cloves, garlic, quartered

2 tbsp ketchup

1 tbsp tamari

1 tsp Dijon mustard

1 tsp dried oregano

1/2 tsp dried thyme

1/2 tsp dried sage leaves

1/4 tsp sea salt

1 cup cooked short-grain brown rice (see note)

1/4 cup millet flour or other whole-grain flour (to lightly dust patties)

smidgen olive oil (for pan-frying, or can bake in oven, see note)

In a non-stick pan on medium heat, add water/oil, onions, salt, and black pepper and sauté for 3–4 minutes until onions start to soften. Add bell peppers, and sauté for another 5–6 minutes, until onions are fully softened. In a food processor, combine 2 cups rice, hemp seeds, garlic, ketchup, tamari, mustard, oregano, thyme, sage, and salt and purée until fairly smooth, scraping down sides of bowl if needed. Transfer to a bowl and stir in remaining rice. Refrigerate for at least 30 minutes to firm up. Remove from fridge and form patties with your hands. Place flour evenly on a plate and lightly dust both sides of each patty, shaking off excess. Wipe out same non-stick pan to lightly clean, then add a smidgen of oil over medium-high heat (see note for oven-baking). Add patties, 3 or 4 at a time, and lightly flatten with a spatula. Cook for 6–9 minutes on each side, until golden and a crust has formed. Makes 8-10 patties.

Note: You need 3 cups total cooked brown rice for this recipe. I like these patties tender, but you can make them firmer adding oats (regular or gluten-free) or breadcrumbs after chilling if you prefer.

Note: I use very little oil to pan-fry these, just a wipe of oil on a non-stick skillet. If you prefer to oven-bake, place patties on a baking sheet lined with parchment. Bake at 400 degrees for about 8-10 minutes on each side. To brown a little more on the outside, set oven to broil for just a minute.

Note: Don’t know what to do with left- over cooked patties? Refrigerate for a sandwich filling; mash and stir in chopped fresh veggies and condiments to taste.

Lemony Cashew-Basil Pesto

noreply@blogger.com (Dreena) — Sun, 11 Mar 2012 21:37:00 +0000

Recipe from eat, drink & be vegan. wheat-free, gluten-free, soy-free, & oil-free option

Traditional pesto takes on new life with this recipe. Cashews provide a buttery, creamy contrast
to the tangy lemon juice and intense fresh basil. When basil is abundant, make double or triple
batches, since this pesto freezes wonderfully.

3–3½ tbsp freshly squeezed lemon juice
1 large clove garlic
¾ tsp dry mustard
¾ tsp sea salt
freshly ground black pepper to taste
1 tbsp water
2 tbsp extra-virgin olive oil (optional, for oil-free version add 1-2 tbsp extra water)
1 cup + 1–2 tbsp raw cashews (see note)
2½–2¾ cups (packed) fresh basil leaves and tender stems
½–¾ lb (225–340 g) dry pasta of choice (see note)
olive oil (for finishing, optional)

In a food processor, combine lemon juice, garlic, mustard, salt, pepper, oil, and water, and purée until fairly smooth, scraping down sides of bowl as needed. Add cashews and basil and purée until fairly smooth (may leave some texture). Cook pasta according to package directions. When almost done, remove about 1/2 cup of pasta water and reserve. Drain pasta (do not rinse) and toss with pesto, using as much pesto as desired (see note). If pasta seems too dry, add some pasta water, 1 tbsp at a time, until moistened to preference. Season with additional salt and pepper if desired, and finish with a drizzle of olive oil.

Cooking Notes:
1) Use brown rice, quinoa, or other gluten-free pasta for a gf dish; use spelt, kamut, or other wheat-free pasta for a wheat-free dish.
2) Raw almonds may be substituted in part or entirely for cashews, just add extra water or oil to moisten when puréeing.
3) You can make this pesto in advance and refrigerate in a sealed container until you’re ready to cook the pasta.
4) This pesto also makes a dynamite sandwich spread or pizza sauce (or dollop on pesto as a pizza topping).
5) I like a lot of sauce on my pastas, but you may prefer less; use up to1 lb (450 g) pasta andadd extra cooking water or oil to help distribute the pesto through the pasta.

Sesame Lime Soba Noodles with Shiitake Mushrooms & Snow Peas

noreply@blogger.com (Dreena) — Wed, 15 Feb 2012 17:42:00 +0000

Recipe from eat, drink & be vegan.

Tender soba noodles combined with meaty shiitake mushrooms, crisp snow peas, and a vibrant sauce flavoured with lime, ginger, garlic, and toasted sesame oil. Zesty, fragrant, healthy, and entirely delicious!

1 package (1/2 lb - 225 g) soba noodles
2 tsp (10 mL) olive oil
5 to 6 oz (140 to 170 g) shiitake mushrooms, stems removed, cut in halves or thirds
1/4 lb (125 g) snow peas, ends trimmed, sliced lengthwise in thirds
1 tsp (5 mL) tamari
1 cup (250 mL) green onions, chopped
2 Tbsp (30 mL) black sesame seeds, or toasted or raw sesame seeds
1/2 cup (125 mL) fresh cilantro, chopped (optional)
Lime wedges and toasted sesame oil (for finishing)

Sauce
1 Tbsp (15 mL) hoisin sauce
3 1/2 Tbsp (50 mL) tamari
1 1/2 Tbsp (20 mL) fresh ginger, chopped
2 large cloves garlic
3 Tbsp (45 mL) freshly squeezed lime juice
2 Tbsp (30 mL) apple cider vinegar
2 1/2 Tbsp (35 mL) toasted sesame oil (don't substitute untoasted)
3 Tbsp (45 mL) agave nectar

In blender, purée sauce ingredients until smooth.

Cook soba noodles according to package directions. Meanwhile, in deep frying pan or large pot, heat oil on high. Add mushrooms; saute for 1 to 2 minutes to lightly sear; add snow peas and tamari; cook for 2 to 3 minutes, tossing to lightly sear vegetables. Remove from heat and toss in green onions.

Drain noodles (don’t rinse) and add to mushrooms and snow peas. Add sauce and toss to distribute through hot noodles. Add sesame seeds and cilantro; toss again and serve with lime wedge and drizzle of toasted sesame oil.

Makes 3 to 4 servings.

Three-Bean Curry Tomato Soup

noreply@blogger.com (Dreena) — Sun, 12 Feb 2012 16:13:00 +0000

This soup is a must for curry enthusiasts! It’s straight-forward to make, and combines three kinds of healthful beans with vivid curry seasonings (without too much heat!). Serve with a cooked grain or some whole-grain bread for a complete meal.
Recipe from Vive le Vegan!

1/2 tbsp olive oil (or other oil of choice)
1 1/2 - 2 cups chopped onion
1 - 1 1/2 cups chopped celery
1 cup chopped carrot
1⁄4 tsp sea salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 - 1 1⁄2 tbsp mild curry powder or paste (or more for extra heat)
1⁄2 tsp ground ginger (or 1/2 tbsp fresh)
1 tsp ground fennel
1⁄2 tsp ground cardamom (don't skip! adds beautiful flavor!)
1⁄4 tsp ground cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1⁄2 cups water
2 bay leaves
1/2 - 1 tsp pure maple syrup or other sweetener

In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt, and pepper, and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover, and let cook for 6-8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove bay leaves, and season to taste with additional sea salt and black pepper. *Soup even better the next day! :)

Makes 8 or more servings.

Three’s Company Pie (aka Chocolate, Peanut Butter, ‘n Banana Pie) wheat-free option, gluten-free option, soy-free

noreply@blogger.com (Dreena) — Wed, 08 Feb 2012 19:09:00 +0000

All combinations here are winners – chocolate and peanut butter, banana and peanut butter, and chocolate and banana. Together, three’s company, not a crowd!

1 cup non-dairy chocolate chips
2/3 cup natural organic peanut butter (can also use a nut butter like cashew or almond, see note)
1 cup ripe banana, sliced (not too overripe as for banana bread, but just lightly flecked)
1 tbsp cocoa powder
2 tbsp pure maple syrup
1 ½ tsp pure vanilla extract
¼ tsp (little scant) sea salt (see note)
3/4 cup plain or vanilla non-dairy milk

1 prepared whole-grain pie crust (I use Wholly Wholesome brand) or can use “Rustic Pie Crust”* or “Gluten-Free Pie Crust”*
*recipes for these wheat-free and gluten-free crusts will be in LTEV.

Toppings:
1 - 2 medium-large ripe banana, sliced
½ - 1 tsp orange or lemon juice (to toss with bananas to prevent discoloration; use full tsp if using 2 bananas)
1/2 tbsp cocoa powder
¼ cup chopped peanuts (or other nuts)

Preheat oven to 375 F. Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add the chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, first combine peanut butter with the banana, process through, and then add the cocoa, maple syrup, vanilla, and salt. Puree, scraping down sides and base of bowl as needed to incorporate the sticky peanut butter. Then add milk and puree through again until fully incorporated (again scraping sides and base of bowl to work in stickier parts of mixture). Once chocolate is melted, add to food processor and purée with peanut butter mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Bake for 20 minutes. The pie will be firmer around the edges and a little looser in the centre, but it will set further as it cools. Carefully remove from oven and place on cooling rack. Let cool completely (refrigerate if needed) before adding toppings. In a small bowl, toss banana slices with juice. Then, layer bananas (very random/rustic) on pie, use a fine sieve to dust the cocoa powder over top bananas, and then sprinkle the peanuts over top of everything. Slice and serve!

Ingredients 411: Some natural peanut butters contain salt. Try to find a brand without salt. If the brand you have does have salt, reduce salt from ¼ tsp to just a pinch.

If This Apron Could Talk: This pie freezes very well, if you have leftovers. Slice in portions, pop in an airtight container and then freeze. Take out sometime later when you need a fix!

Another pretty way to decorate this cake is to dust it lightly with some powdered sugar. Simply use about 1 tbsp of powdered sugar, place in a fine sieve, and tap it lightly over the pie to dust and decorate.

Serves 6-8.

Recipe from Let Them Eat Vegan.

Lemon-Kissed Blondie Bites (sugar-free, soy-free, gluten-free option)

noreply@blogger.com (Dreena) — Sun, 22 Jan 2012 22:36:00 +0000

1/2 cup raw cashews
3/4 cup rolled oats (use certified gluten-free for that option)
1 cup pitted dates (I use honey dates)
1 1/2 - 2 tsp lemon zest (can reserve some for coating, if using)
1 1/2 tsp freshly squeezed lemon juice
seeds scraped from one vanilla bean (see note; or 1/4 - 1/2 tsp pure vanilla extract)
couple pinches sea salt (about 1/8 tsp, wee scant)
2 - 3 tbsp unsweetened shredded coconut (as desired)

Optional coating:
Extra lemon zest (about 1/2 tsp; optional)
few teaspoons (each) coconut and oats

In a food processor, add the cashews, oats, dates, zest, lemon juice, vanilla seeds, and salt and process. At first it will appear as if nothing is happening, and the mixture is just whirring around crumbly, but soon it will start to become sticky (patience my pretties)! When you see it start to become a little sticky, add the coconut and process again. Continue to process until it forms a ball on the blade. Stop, and then remove the dough. Take small scoops of the dough (about 1 - 1 1/2 tbsp in size) and roll in your hand. Repeat until you have used all of the dough. If using coating, mix ingredients in a small bowl. Toss or roll the balls in the coating if using, and refrigerate. Eat and repeat often. :)

Makes 14-16 dough balls.

Notes:
1) To remove the vanilla seeds from the bean pod, slice the bean down the outer side using a sharp tip knife, to open up lengthwise. Press open the sides, and using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and then add seeds to processor. The pod can be discarded or kept to infuse flavor in other dishes.
2) The texture of these bites is somewhat soft, but firms with chilling. For a firmer texture, add another 2 tbsp of rolled oats.
3) These are excellent to pack in school lunches (where nuts are permitted).

Apple Swirl Loaf

noreply@blogger.com (Dreena) — Tue, 10 Jan 2012 22:05:00 +0000

Recipe from The Everyday Vegan wheat-free option, soy-free, oil-free option

Apple Mixture:
1/2 cup diced apple (peeled first)
1 tsp freshly squeezed lemon juice
1/4 cup unsweetened applesauce
1/4 cup unrefined sugar (I use coconut sugar)
1 tsp cinnamon
1/8 tsp allspice

Batter:
1 1/2 cups whole-wheat pastry flour (or 1 2/3 cups spelt for wheat-free version)
1/2 cup oat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
3/4 cup vanilla or plain non-dairy milk
1/2 cup pure maple syrup
1 1/2 tsp pure vanilla extract
1 tbsp organic neutral-flavored oil (optional, can omit)

Preheat oven to 350 degrees F. First combine apple mixture: in a bowl, toss apples with lemon juice and then add applesauce, sugar, cinnamon and allspice. Mix and set aside. In a large bowl, combine dry ingredients for batter (sifting in baking powder and soda). Mix well. In a small bowl, combine milk, maple syrup, vanilla, and oil (if using). Add wet mixture to dry, stirring through until just well combined (without overmixing). Add apple mixture to batter, and using a spoon or knife, ever so slightly fold/swirl it into the batter (okay to have thicker spots, as above, these will create delicious flavor swirls)! Pour into a lightly oiled (just wipe with a paper towel) 9" x 5" loaf pan (I use glass). Bake for 40-45 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.

Hot Coco-Cocoa!

noreply@blogger.com (Dreena) — Mon, 19 Dec 2011 15:00:00 +0000

Recipe from gemusings.wordpress.com

1 can (13½-oz/400-ml) light coconut milk (see note)
1¼–1½ cups vanilla non-dairy milk
¼ cup Dutch-processed cocoa powder (see note)
1/8 tsp sea salt
3½–4 tbsp agave nectar or pure maple syrup (or to taste)

In a pot on medium heat, combine all ingredients (starting with 1¼
cups of non-dairy milk) and whisk until cocoa is well incorporated.
Continue to whisk occasionally until very hot but not boiling. Taste
test, and add remaining non-dairy milk to thin if desired. Reheat if
needed, and serve in individual glasses. Serves 3-5.

Notes:
1) Light coconut milk provides a rich coconut flavor without the extra
fat of regular coconut milk. If using regular, you may need to reduce the
measurement and increase the nondairy milk to make it less rich.
2) You can use regular cocoa powder, but Dutch-processed cocoa powder has a richer, milder flavor since it has been processed to reduce its acidity. Try this hot cocoa topped with thinly sliced fresh strawberries.
3) Also, as a light dessert item, serve topped with soy whipped cream and sprinkled with toasted coconut, grated dark chocolate or fresh berries. Of course, who could forget vegan marshmallows in that rich hot chocolate? Individual servings can be enhanced with a shot of orange, coffee, hazelnut, or other liqueur.

Dreena's Hummus Salad Dressing

noreply@blogger.com (Dreena) — Fri, 23 Sep 2011 12:40:00 +0000

Recipe from "Let Them Eat Vegan!" wheat-free, gluten-free, & oil-free option

When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”! Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it. But, I’ll take a bet that my version is healthier. But, when it tastes this flipping good, I’ll also bet you’ll forget to compare.

1/4 cup chickpeas
1/4 cup water
2 1/2 tbsp tahini
1 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 tsp tamari
1/2 tsp dijon mustard
2-3 tsp fresh oregano leaves (see note)
1 very small clove garlic (or 1/2 small-med)
1 - 1 1/2 tsp pure maple syrup or agave nectar (or more to taste)
1/4 tsp sea salt
freshly ground pepper to taste
1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing)

In a blender or in a deep cup/jar using an immersion blender, puree until smooth. Season to taste with additional salt/pepper if desired, and using extra garlic to taste.

Makes about 3/4 cup.

Notes:
1) If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp). Fresh herbs can be omitted, however, and this will still have good flavor.

2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil.

3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above - try 1 tablespoon to start, and then add more if you like.

4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens. Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries... whatever works for you!

"As-You-Like" Muffins

noreply@blogger.com (Dreena) — Fri, 29 Jul 2011 16:07:00 +0000

From The Everyday Vegan.

Low-fat, whole-grain muffins that are fluffy, tender, and can be adapted for your favorite variations (see suggestions below)!

1 cup whole wheat pastry flour

1 cup oat flour or ground oats (see notes)

1 1⁄2 tsp baking powder

1⁄2 tsp baking soda

1⁄4 - 1⁄2 tsp cinnamon (see notes)

1⁄2 - 3⁄4 cup fruit or nuts (see notes)

1⁄4 cup unrefined sugar

couple pinches sea salt

1 cup unsweetened applesauce

1⁄2 cup vanilla or plain non-dairy milk

1⁄4 cup pure maple syrup

2 tsp pure vanilla extract

1 tbsp organic neutral-flavored oil (ex: almond, avocado, canola)

Preheat oven to 375ºF. In a large bowl, combine flour and ground oats. Sift in baking powder, baking soda, and cinnamon, then stir in remaining dry ingredients (including fruit or nuts), and combine well. In another bowl, mix applesauce, soy milk, maple syrup, vanilla and oil. Add wet mixture to the dry mixture. Mix until just combined (do not overmix). Spoon into a lined or lightly oiled muffin pan and bake for 19-24 minutes, until golden and a toothpick inserted in the center comes out clean. Makes about 10 medium to large muffins, or 12 smaller (bake less time for smaller muffins).

Notes:

1) If you don't have oat flour, use a blender or food processor to grind the quick or rolled oats to a flour-like texture.

2) Here are some tasty variations on the basic batter:

Cran-Date Muffins: 1⁄2 cup dried cranberries and 1⁄4 cup chopped dates

Cherry-Almond Muffins: 1/2 cup dried pitted cherries, 1/3 cup chopped almonds, and 1/2 tsp almond extract; omit cinnamon and add 1/4 tsp ground cardamom

Chocolate Chip Muffins: 1⁄2- 3⁄4 cup dairy-free chocolate or carob chips

Raisin Nut Muffins: 1⁄2 cup raisins and 1⁄4 cup toasted pecans or walnuts; add 1/4 tsp allspice

Tropical Muffins: 1⁄4 cup each chopped dried pineapple, apricots, and shredded

coconut, and 1⁄2 - 1 tsp coconut extract to replace some vanilla; omit cinnamon and add 1/4 - 1/2 tsp ground nutmeg

White Bean Rosemary Soup with Jumbo Croutons & Fresh Basil

noreply@blogger.com (Dreena) — Sat, 19 Mar 2011 21:21:00 +0000

White Bean Soup (in foreground)

Recipe is from eat, drink & vegan. wheat-free, gluten-free, soy-free

This soup is captivating, with olive-oil drizzled croutons that soften slowly into a mellow, rosemary infused soup.

1/2 - 1 tbsp olive oil
1 cup onions, diced
1 1/2 cups celery, diced
4 large cloves garlic, minced
2 tsp dry mustard
3/4 - 1 tsp salt
Freshly ground black pepper to taste
6 cups cooked white kidney (cannellini) beans (see note)
3 cups vegetable stock (I use Harvest Sun brand)
1 1/2 cups water
2 tsp fresh rosemary, Chopped
2 - 2 1/2 tbsp lemon Juice
1 batch "Jumbo Croutons" (p.82, or below)
1/4 cup fresh basil, sliced in thin strips or chopped
1-2 tbsp olive oil (for finishing, optional)

In a large pot on medium heat, add oil, onion, celery, garlic, dry mustard, salt, and pepper, and stir to combine. Cover and cook for 6-8 minutes, stirring occasionally. Add 4 cups beans, stock, water, and 1 1/2 tsp rosemary, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover, and cook for 15 minutes. With a hand blender, puree soup until smooth. Stir in remaining 2 cups beans, remaining 1/2 tsp rosemary, and lemon juice. Season with additional salt and pepper if desired. Sirve in individual bowls, topped with a handful of Jumbo Croutons, sprinkle of fresh basil, and drizzle of olive oil if desired. Serves 5 - 6.

Note: Since this soup uses a lot of beans, I prefer cooking the white beans from dried rather than canned because they taste fresher, but certainly canned work fine too.

Jumbo Croutons (gluten-free option)
5-6 slices bread (can use artisan, multigrain, kamut, spelt, or use gluten-free for that option)
1 1/2 - 2 tbsp olive oil
1/8 tsp sea salt

Preheat oven to 400 degrees. Cut bread slices into 1 inch squares. In a large bowl, toss cubes with oil. Line a baking sheet with parchment paper, and transfer bread onto sheet, then sprinkle with salt. Bake for 9-12 minutes, tossing once or twice throughout, until lightly browned. For crunchier croutons, bake for 2-3 minutes longer.

Sweet Potato Lentil Chili

noreply@blogger.com (Dreena) — Sat, 19 Mar 2011 14:18:00 +0000

Recipe from ed&bv. Wheat-free, gluten-free, soy-free, & oil-free option

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices. Serve with a big dollop of Guacamole con Alga Marina (p.61) and tortilla chips or artisan breads for dipping.

splash of water (for oil-free version) or 1 tbsp (15 mL) extra-virgin olive oil
1 3/4 cups (425 mL) onions, diced
1 cup (250 mL) celery, diced
2 - 2 1/2 cups (500 to 625 mL) orange-fleshed sweet potatoes, peeled and cut in 1 in (2.5 cm) cubes
3 large cloves garlic, minced
1 tsp (5 mL) sea salt
Ground black pepper to taste
2 tsp (10 mL) chili powder
1 tsp (5 mL) paprika
1/2 tsp (2 mL) freshly grated nutmeg
1/2 tsp (2 mL) cumin
1/4 tsp (1 mL) cinnamon
1/2 tsp (2 mL) crushed red pepper flakes (or to taste)
1 1/4 cups (310 mL) dry red lentils
2 1/2 cups (625 mL) water
1 - 28 oz (796 mL) can crushed tomatoes
1 - 14 oz (398 mL) can black or kidney beans, rinsed
1 bay leaf
3 Tbsp (45 mL) freshly squeezed lime juice
Lime wedges (for serving)

In large pot on medium heat, add oil, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through. Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.
Serves 6.

Cooking Note: If you only have whole or diced tomatoes, use a hand blender to 'crush' them: first pour off some liquid from can into pot, then use a hand blender to puree tomatoes directly in the can.

Mellow Lentil “Sniffle” Soup

noreply@blogger.com (Dreena) — Sat, 19 Mar 2011 13:41:00 +0000

This is one of those 'go-to' soups that is comforting, delicious with plenty of flavor but not spicy, and sure to chase away those winter 'sniffles'!
MAKES 5–6 SERVINGS. WHEAT-FREE

1–1½ tbsp olive oil
1½ cups onion, diced
1 cup celery, diced
¾ cup carrots, diced
3 large cloves garlic, minced
½ tsp sea salt
freshly ground black pepper to taste
¾–1 tsp curry powder
1 tsp paprika
¼ tsp dried thyme
2 cups dry red lentils
3 cups vegetable stock
4–4½ cups water
2½–3 tsp fresh rosemary, chopped (see note)
2 tbsp apple cider vinegar

In a large pot on medium heat, add oil, onion, celery, carrots, garlic, salt, pepper, curry powder, paprika, and dried thyme and stir to combine. Cover and cook for 7–8 minutes, stirring occasionally. Rinse lentils. Add lentils, stock, and water and stir to combine. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes. Add rosemary and simmer for another 8–10 minutes or more, until lentils are completely softened. Stir in vinegar, season to taste with additional salt and black pepper if desired.

Cooking Note: Fresh rosemary is exquisite in this soup, but if you don’t have it, you can use dried. However, add it at the beginning of the cooking process, along with the other dried spices, and use less—about 1 tsp.

Holiday Feast Menu

noreply@blogger.com (Dreena) — Sat, 18 Dec 2010 14:34:00 +0000

I’m sharing my entire Christmas dinner menu here, with the exception of some greens dessert. I used to serve a side dish of sauteed greens like collards or kale, but in recent years I prefer having a fresh salad of mixed field greens, with some pomegranate seeds. As for dessert, I tend to switch it up year to year, but typically make something that can be prepared a couple of days in advance, such as homemade or specialty ice creams with sauces.

One note: As with any holiday meal, this menu requires a good deal of preparation. Make your lists, organize your time, and do some of the recipes in advance. The phyllo entree, mushroom gravy, and cranberry sauce, for instance can be prepped a day or two ahead of time. Also, consider sharing the work. I used to prepare all of these dishes myself. Then, after having children, my sister said “it’s crazy for you to do all this work with little ones”. I had to agree! So, now she prepares the gravy and phyllo pie, and brings them to our house along with drinks and Christmas crackers. I do the side dishes, ‘dressing’, and dessert, and prep components of these dishes the days leading up to Christmas.

Spiced Mushroom Potato Phyllo Pie
This filling in this pie is fragrant and spiced just enough to gently infuse the potatoes and mushrooms. For an easier filling using phyllo pastry, try making strudels (as pictured below and as mentioned in my TVA interview), using my Rawesome Nut Dip from ed&bv, recipe here.

2 tbsp olive oil (for sauté)
1½ cups red onions, chopped
¼–½ sea salt
1 tsp fenugreek seeds
1½ tsp ground coriander
1 tsp mustard seeds
½ tsp tumeric
½ tsp ground fennel
fresh ground black pepper to taste
1½–1¾ cups (about ¾ lb) all-purpose potatoes, cubed
1–2 tbsp water
6 cups (about 1–1¼ lb) white button mushrooms, sliced
1½–2 tbsp fresh ginger, grated
1–1½ tsp lemongrass, finely chopped (see note)
1 tbsp arrowroot flour, dissolved in 1–2 tbsp water
1–2 tsp hoisin sauce
¼ cup fresh parsely, finely chopped (optional)
14–16 sheets phyllo pastry
3 tbsp olive oil (or oil spritzer) (to brush phyllo)
In a large pot, heat the 2 tbsp olive oil over medium heat. Add onions, salt, fenugreek, ground coriander, mustard seeds, tumeric, ground fennel, and black pepper, and cook for a few minutes. Add potatoes and water, reduce heat to medium-low, cover and let simmer for 6–7 minutes. Stir in mushrooms, increase heat a little, cover and cook for 6–7 minutes. Stir in ginger and lemongrass, cover again and cook for a few minutes. Check potatoes; if they are not tender, continue cooking for another few minutes. When potatoes are tender, stir in arrowroot/water mixture until mixture thickens. Stir in hoisin sauce and parsley, and remove the pot from the heat. Allow mixture to cool before layering the phyllo.

Phyllo Pastry Strudels (using Rawesome Nut Dip)

Preheat oven to 350°F. Lightly oil an 8”x12” baking dish. To layer the phyllo, take the full sheets of pastry and cut them in half along the longest side so that once cut, the half sheets will fit your baking dish. (If using another size dish, cut your phyllo sheets accordingly to fit your dish, keeping in mind that you may need more than 12 sheets.) Brush or spray a half sheet with a little of the 3 tbsp olive oil, then layer with another sheet and repeat process. Continue until you have 5 sheets layered (you do not need to brush the 5th sheet, since it will have the filling placed on it). Place layered sheets on bottom of baking dish. Distribute about ⅓ of cooled mushroom-potato filling over the layer of pastry. Prepare another layer of phyllo sheets, this time using 4 sheets, then layer with another ⅓ of filling. Repeat with another layer of 4 sheets, and finally the last ⅓ of filling. Place one sheet of phyllo on top of the last layer of filling. To top the dish, brush each last sheet of phyllo with olive oil. Gently bring the edges of each sheet together with your fingertips to make loose wrinkles. Place each wrinkled sheet on top of dish, filling the entire surface area. You should be able to fit 8–9 half sheets on top like this. Don’t worry about it being perfect, the idea is to have a decorative look, and the wrinkled sheets will look beautiful when baked. Trim around the edge of pie with a sharp knife to remove any excess phyllo, and sprinkle top with a little ground coriander if desired. Bake for 23–27 minutes, until the pastry is golden brown. (If refrigerating before baking, cover with plastic wrap; once chilled, your baking time will be a bit longer.) Makes 5–6 servings.
♥ For 6 servings, per serving: Calories: 403; Total Fat: 13.6 g (Sat. Fat: 1.8 g); Cholesterol: 0 mg; Carbohydrate: 60.9 g; Fiber: 4.6 g; Protein: 9.1 g.
Note: The lemongrass adds a distinctive flavor, but if you are unable to use it, substitute lemon zest.

Mushroom Gravy
1½ tbsp olive oil
1 cup red or white onion, finely chopped
3–4 garlic cloves, minced
sea salt to taste
fresh ground black pepper to taste
2½ cups white mushrooms, sliced
½ tsp dried savory
½ tsp dried oregano
¼–½ tsp dried thyme
2 cups vegetable stock, cool or just warm
2 tbsp arrowroot flour
1½–2 tbsp whole wheat pastry flour (or unbleached all-purpose flour)
1–2 tbsp tamari or soy sauce (to taste) (see sidebar)
1–1½ tsp molasses
In a saucepan, heat oil over medium heat. Add onions and garlic, a pinch of sea salt and fresh ground black pepper, and sauté for 4–5 minutes, until the onions start to soften. Add mushrooms, savory, oregano, and thyme, lower the heat to medium-low, and sauté for another 4–5 minutes. Meanwhile, add a few tablespoons of vegetable stock to a small bowl. Stir arrowroot flour into the stock, blending well. Mix this back into the vegetable stock, and set aside. When mushrooms are soft, add in the whole wheat pastry flour and stir a few minutes to cook the flour. Then, stir in vegetable stock/arrowroot mixture, tamari, and molasses. Cook slowly, stirring continuously, until gravy reaches a boil and thickens, then remove from heat. Season with additional salt and pepper if desired, and serve. Makes 5½–5¾ cups.
♥ For ½ of gravy (just under 1 cup): Calories: 87; Total Fat: 3.5 g (Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 11.3 g; Fiber: 1.2 g; Protein: 2.6 g.
Note: For a darker gravy, use a dark soy sauce instead of the tamari, or a little extra tamari; the gravy will darken as it reaches a boil. Keep in mind, however, that this will increase the saltiness of your gravy.

Roasted Turnip Puree

Roasting turnips takes a little time but the taste is well worth it! The natural flavors and sugars are retained beneath the skin and intensify during the baking process.
2 lbs turnips (yellow turnip, also known as rutabaga, see note)
2–2½ tsp olive oil
½ tsp pure maple syrup
¼ tsp sea salt
few pinches cinnamon
Preheat oven to 400°F. Pierce turnips a few times and place whole on upper rack of oven, with tin foil on lower rack to catch drippings. Bake for roughly 1¾–2 hours until turnips are very tender when pierced (baking time will vary depending on the size of turnips). Remove from oven and let cool slightly before peeling the skins. Transfer flesh to a bowl or food processor and add remaining ingredients. Using a hand blender or in the food processor, puréeuntil smooth (you could also mash well by hand). Season with additional sea salt and black pepper if desired. Serve immediately, or return to oven on low heat to keep warm. Makes 4 servings.
♥ For 4 servings, per serving: Calories: 94; Total Fat: 3 g (Sat. Fat: 0.4 g); Cholesterol: 0 mg; Carbohydrate: 14.7 g; Fiber: 4.1 g; Protein: 2 g.
Notes:
1) Rutabagas are often confused with turnips. Turnips are actually slightly different than rutabagas (often known as yellow turnip), with turnips being smaller and lighter in color (rutabega have more of a yellow flesh and the skin has a yellow and purple color, whereas turnip has a whiter flesh with a purple/white color). Rutabagas are sweeter than turnip, and preferable in this recipe.
2) Another super way to roast turnips is to peel them, cut into 1” chunks, and toss with the seasonings listed. Place in a baking dish and bake covered for about 30 minutes at 400°F. Remove cover and continue baking, tossing occasionally, for about 40–50 minutes, until tender and golden brown in spots. The turnips will be caramelized with intense, earthy flavors.

Roasted Yam Puree (left); Traditional Cranberyy Sauce (foreground)

2½–3 lbs yams
2–3 tsp olive oil
⅛–¼ tsp fresh grated nutmeg
¼ tsp sea salt, or more, to taste
Preheat oven to 400°F. Pierce yams a few times. Place on upper rack of oven, with a piece of tin foil on lower rack to catch drippings. Bake for 50–60 minutes, until very tender when pierced (baking times will vary based on size of yams). Remove from oven, and let cool long enough to handle. Peel skins and in a bowl or food processor, add yam flesh, olive oil, nutmeg, and sea salt. Using a hand blender or food processor, puréeuntil smooth (you could also mash well by hand.) Season with additional sea salt and pepper if desired. Serve immediately, or return to oven (on low heat) to keep warm. Makes 4–5 servings or more.
♥ For 5 servings, per serving: Calories: 349; Total Fat: 3.2 g (Sat. Fat: 0.5 g); Cholesterol: 0 mg; Carbohydrate: 76 g; Fiber: 11.2 g; Protein: 4.2 g.
Note: In addition to being part of the a holiday menu, these yams will add taste and substance to a variety of meals. They are absolutely delicious as the base for a stir-fry, or as an alternative to rice or couscous. Think about having them in a meal where you might otherwise have mashed potatoes: a great change from the old standby!
“All Dressed” Squash
This is not your traditional stuffing. It’s not even called stuffing! I grew up in Newfoundland, and our ’stuffing’ is called dressing, and it is made with breadcrumbs, a hefty dose of dried savory, and onions. I add apples and dried cranberries for a sweet/tart flavor dimension. This dressing is very moist, and can even be baked in a covered dish if doubling the recipe (as I need to every year)!

"All Dressed" Squash (very traditional Newfoundland "stuffing"!

1 winter squash, 9-10 lb (buttercup, kabocha, sweet dumpling, or butternut) (or 2 at 5-6 lb)
2 tbsp olive oil (for sauté)
2 cups onions, diced
½ tsp sea salt (for sauté)
1 cup celery, minced
5 cups good quality breadcrumbs
¾ - 1 cup apple, peeled and finely chopped
1 tsp lemon juice, fresh squeezed
⅓–½ cup apple, peeled and finely chopped
1 tsp lemon juice, squeezed
⅓–½ cup dried cranberries
1/4 cup dried savory
2–3 tsp fresh thyme or oregano, chopped (optional)
¼ tsp sea salt
fresh ground black pepper to taste
¾ cup vegetable stock
2 tbsp olive oil
Preheat oven to 400°F. Place whole squash on upper rack of oven (place tinfoil or liner sheet on bottom rack to catch drippings) and bake for 40–50 minutes (less for two smaller squash), until a skewer or knife easily pierces the flesh. Remove from oven and let cool enough to handle. In the meantime, prepare other ingredients, leaving the apple last. In a skillet, heat the 2 tbsp olive oil over medium heat, and sauté onions and ½ tsp sea salt for 2–3 minutes, then add the celery and continue to sauté for another 2–3 minutes, until the onions soften. In a large mixing bowl, combine onion/celery mixture with breadcrumbs. Toss apple in lemon juice and mix in, followed by cranberries, savory, optional thyme or oregano, remaining ¼ tsp sea salt, and black pepper to taste. Combine well, drizzle in stock and remaining 2 tbsp olive oil, and toss. The dressing should be fairly moist in spots, but not soggy or crumbly; if extra moisture is needed, add additional tbsp or two of olive oil and/or stock. Next, cut the top off of the squash (but don’t discard) and scrape out seeds and stringy flesh, scraping into flesh a ½ inch or so (see sidebar). At this point, place squash in a baking dish that will encase it well, to stabilize it when you are moving it in and out of the oven. Scoop dressing into squash, patting it in lightly, and stuffing it very full. Replace top of squash and place back in oven and bake for another 35–45 minutes, until squash is very tender and the dressing is moist and fragrant. Makes 6–8 servings.
♥ For 8 servings (including dressing) per serving: Calories: 437; Total Fat: 9.5 g (Sat. Fat: 1.5 g); Cholesterol: 0 mg; Carbohydrate: 75.6 g; Fiber: 13.3 g; Protein: 12 g.
Note: For a great tasting, moist dressing, use regular good quality whole grain breads, even in combination with good quality white breads. The texture and taste of the stuffing depend a great deal on the bread itself. If you don’t eat much white bread, you can enjoy a little here in this wonderful stuffing!
Note: If using butternut squash, cut a lengthwise “top” off so it can lay flat. There are fewer seeds in butternut squash, so cut into the flesh to create a hollow large enough for stuffing (or bake extra dressing in a covered dish).
Traditional Cranberry Sauce
1½ cups fresh cranberries, rinsed (see note)
½ cup pure maple syrup
¼ tsp sea salt
1 tsp balsamic vinegar (optional)
In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10–15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.) Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup.
Note: Frozen cranberries can also be used; just continue simmering until cranberries break down into entire mixture thickens and becomes deeper in color.

Festive Chickpea Tart

noreply@blogger.com (Dreena) — Sun, 14 Nov 2010 14:44:00 +0000

Photo credit: www.toliveandeatinla.com

Move over faux turkeys! This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together. This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.

1 tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas, reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts, toasted
1/3 cup rolled oats (optional, see note)
1 - 10 oz pckg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)

1 prepared whole-wheat pastry pie crust, thawed (see note)
1/2 tbsp olive oil
1 tsp tamari
2 tbsp walnuts, chopped (for topping, no need to toast beforehand)

Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine oil and tamari, and brush over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.

Note: The rolled oats, while lending some structure to the tart, can easily be omitted.

Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.

Recipe © copyright 2007 Dreena Burton.

"Instant" Steel-Cut Oats!

noreply@blogger.com (Dreena) — Fri, 15 Oct 2010 19:51:00 +0000

Steel cut oats are incredibly nutritious, and make the most satisfying cereal. But, they take a little long to cook, and for many of us, we need quicker fixes in the morning. The trick to making these oats quickly is to first grind the oats in a blender. The oats become more like a porridge, similar to the “cream of wheat” I remember from childhood, and cook in a mere five minutes! (Plus, children that might be fussy about the texture of the steel cut oats in whole form should love this.) Now, you can have your morning steel cut oats… in - well - almost an instant!

3/4 cup steel cut oats flour (see note)
2 cups water
pinch salt
1/4 - 1/2 tsp cinnamon (to taste)
few pinches freshly grated nutmeg (if desired)
4-6 tbsp vanilla non-dairy milk for serving (plus more for serving if desired, see note)

In a saucepan, combine oats, water, and salt, cinnamon, and nutmeg over medium heat. Whisk almost continuously, while mixture starts to come to a low boil. Reduce heat to medium-low as it is thickening and starting to bubble. Once thickened, add non-dairy milk and whisk in. Serve oatmeal immediately, topping with another drizzle of non-dairy milk (as oatmeal will thicken more as it sits), and adding chopped fresh fruit, nuts, dried fruit, and/or a sprinkle of unrefined sugar (see note on coconut sugar) or drizzle of maple syrup if desired. Serves 2-3.

Note: Place steel cut oats in a blender and puree until you have a flour-like consistency. I usually do this in batches of about 2-3 cups, and store the extra ‘flour’ in a container for quick use in cookies and this porridge.

Note: If using a vanilla non-dairy milk, it will add extra sweetness and a light vanilla flavor to this oatmeal. Feel free to sweeten more to taste with a sprinkling of unrefined sugar, or a drizzle of agave nectar or pure maple syrup.

Note: If, like me, you have memories of oatmeal or cream of wheat topped with brown sugar, try coconut sugar. It has a caramel-like flavor and color, and while it's not in the oatmeal photo, it really is delicious sprinkled on top!

Recipe copyright Dreena Burton 2010.

Dreena's Frosted B-raw-nies! (gluten-free, raw, soy-free)

noreply@blogger.com (Dreena) — Fri, 03 Sep 2010 13:28:00 +0000

Recipe from Let Them Eat Vegan

Let them eat brownies! You can feel good about munching on these raw brownies, made with nuts and dates... and don't pass on making the frosting, it's what makes these brownies especially delicious.

Base:
1 cup raw almonds (see note)
1/4 cup raw cashews
1/2 cup raw walnuts
1 3/4 cups (packed) pitted medjool dates (see note)
1/4 cup dried organic pitted cherries (OR more dates, ie can use 2 cups dates in whole - omit almond extract if not using cherries)
1/3 cup raw cocoa powder (or regular cocoa if you prefer)
1 vanilla bean (see note)
1/4 tsp sea salt
1/2 tsp almond extract (optional)

Frosting:
1/2 cup coconut butter (not coconut oil; I use Artisana coconut butter)
1/4 cup raw agave nectar (or can use pure maple syrup if raw not essential)
2 tbsp raw cocoa powder (or regular if you prefer)
pinch sea salt

In a food processor, first add almonds and cashews and process until very fine (the almonds are the hardest, and need to be worked until crumbly). Let them process for a minute or two until quite fine. Then add walnuts, dates and cherries and pulse/process until mixture is quite crumbly, but not yet coming together. Then, add cocoa powder, salt, and almond extract, and pulse through. With a sharp tip knife, slice the vanilla bean down the outer side to open up the bean. Using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them to the processor (or add vanilla extract). Process again, along with the almond extract if using. Process until the mixture comes together. The mixture should be sticky and hold together when pressed with your fingers. You don’t want to overmix (to prevent the nuts from releasing their oils, see note), but the mixture does need to hold and be sticky. If it’s not doing so, add a few drops of water, as your dates might be dry. Once you have a good, sticky mixture that will hold together, remove it from the processor and press into a brownie pan (8” x 8”) lined with parchment paper. Use a small piece of the parchment to help press and flatten the mixture evenly into the pan. Press it firmly to ensure the mixture holds. For the frosting, in a mini-food processor, first combine the coconut butter and agave nectar until smooth. Then add the cocoa powder and salt, and pulse through again until just combined. Do not overprocess or the frosting will begin to separate with the heat of the churning and become oily. (If you don’t have a mini-processor, you can follow the same steps stirring by hand in a bowl). Smooth frosting over base, and refrigerate for an hour or more until set. Cut into squares and serve! You can also freeze the squares after cutting, and enjoy them out of the freezer!

Note: A combination of ¾ cup almonds and ½ cup cashews also works well.

Note: You can substitute 1 – 1 ½ tsp of pure vanilla extract for the vanilla bean seeds.

Note: If your dates are on the dry side, you can add 1-2 tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.

Note: If you process the mixture too long, the heat generated by the food processor will bring the oils out of the nuts. If this happens, the brownies won’t be ruined necessarily, but they will have an oily appearance and be oily to the touch. So, process minimally to begin, rather than over processing the nuts at the outset.

Recipe © copyright 2010 Dreena Burton

Broccoli Cashew Teriyaki Tofu Stir-Fry

noreply@blogger.com (Dreena) — Mon, 09 Aug 2010 13:22:00 +0000

from eat, drink & be vegan MAKES 3–4 SERVINGS. | WHEAT-FREE

The veggies in this Asian-style stir-fry stay fresh and vibrant when lightly cooked until tender, but retaining some crunch. The salty-sweet sauce comes alive with fresh garlic and ginger. Add tofu and cashews and serve over soba noodles or rice, and you have one crowd-pleasing meal!

TOFU (see note):
1 pkg (12-oz/350-g) firm or extra-firm tofu, cubed ½–¾-in (1–2-cm) thick
1 tbsp tamari
1½ tbsp rice wine vinegar or red wine vinegar

TERIYAKI SAUCE:
1/3 cup tamari
¼ cup water
3½ tbsp agave nectar
1–1½tbsp freshly squeezed lemon juice
1 tbsp toasted sesame oil
1 tsp blackstrap molasses
5–6 medium cloves garlic, minced
2–2½ tsp freshly grated ginger
1 tbsp arrowroot powder

STIR-FRY:
1/2 - 1 tbsp neutral-flavored oil (or splash of water)
4½–5 cups broccoli (florets and peeled stalks), cut in bite-sized pieces (about ½ lb/225 g)
1–2 pinches sea salt
1–2 tsp water
1½ cups red, yellow, or orange bell pepper, sliced (1 medium-large pepper)
½–¾ cup raw cashews
½ cup green onions, sliced

In a shallow dish, add tofu. Pour tamari and vinegar over tofu and marinate for 10 minutes or longer (flip tofu once while marinating). Meanwhile, in a large bowl, whisk all ingredients for teriyaki sauce until arrowroot is dissolved (or use a hand blender to purée). In a large frying pan or wok on high, add about half the oil (or splash of water). Add tofu and sauté for 4–5 minutes, then turn over to sauté for another 3–4 minutes, until to lightly brown each side. Remove from pan and set aside. Reduce heat to medium, add remaining oil (if using) to pan or wok, and add broccoli, salt, and water. Toss, cover, and cook for 4–5 minutes, until broccoli turns bright green, then add bell peppers and sauté uncovered for another 1–2 minutes. Add teriyaki sauce and increase heat to high. Toss to coat, and let sauce come to a slow boil. As soon as sauce has reached a slow boil and has thickened, add tofu, cashews, and green onions, and toss to combine. Remove pan from heat and serve immediately.

Note: Marinating adds extra flavor to the tofu, but you can skip this step if in a hurry.

Berry Apple Grunt

noreply@blogger.com (Dreena) — Sat, 31 Jul 2010 13:27:00 +0000

Recipe from ed&bv. Blueberry Grunt is a traditional recipe from Atlantic Canada. My vegan adaptation is made with a blend of blueberries, strawberries, apples, and without white flour or white sugar. Serve with non-dairy ice cream, vanilla yogurt, Celestial Cream (p.29 ed&bv) or Macadamia Maple Butter Cream (p. 201 ed&bv).

Fruit Base:
2 cups frozen or fresh blueberries (see note)
1 cup frozen or fresh strawberries (or raspberries, or more blueberries)
1 – 1½ cups apple, cored and peeled, and chopped into small chunks
¼ cup pure maple syrup
1/3 – ½ cup water (use extra with more apples)
½ – 1 tsp zest
1 tbsp freshly squeezed lemon juice
couple pinches sea salt (about 1/16 tsp)

Batter Topping:
¾ cup barley or oat flour
1/2 cup spelt flour
1/4 cup unrefined sugar
2 tsp baking powder
1⁄4 tsp sea salt
½ tsp cinnamon
¼ tsp freshly ground nutmeg
1/3 cup plain or vanilla non-dairy milk
1 tsp pure vanilla extract
1 tsp lemon zest
2 tbsp canola oil

To prepare batter topping: In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine milk, vanilla, lemon zest, and oil. Add wet mixture to dry and stir, until just well combined. The batter should be fairly thick. To prepare fruit mixture: In a large saucepan (that can be fitted with a lid) on medium-high heat, combine all ingredients. Stir occasionally as mixture comes to a boil, then reduce heat to medium-low and simmer, covered, for 3–4 minutes. Remove lid, scoop large spoonfuls of batter, and gently drop into fruit mixture. (The scoops can be uneven, since these “dumplings” will expand to touch as they cook.) Continue until all batter is used, filling any exposed areas in fruit mixture. Cover with lid and cook for another 13 minutes (do not remove cover!). Remove cover, and if a toothpick inserted in center of a dumpling comes out clean, it is ready, otherwise cover and cook for another 1–2 minutes. Remove from heat and let cool slightly before serving. Serves 4-6.

Note: For a more traditional blueberry grunt, use only blueberries (4–4½ cups) instead of a blend of fruits.

(photo courtesy of Susan from http://kittensgonelentil.blogspot.com)

Banana Pecan Rice Pudding Pie

noreply@blogger.com (Dreena) — Mon, 19 Jul 2010 14:21:00 +0000

(from eat, drink & be vegan)
If you like rice pudding, you will want to inhale this dish! It is so creamy, sweet and comforting, it is surprising that whole-grain brown rice is used instead of white rice. The sliced bananas add natural sweetness to the pudding, and the sugar-pecan sprinkle topping… well that makes it even more ridiculously delicious!

Pudding Mixture:
1 tbsp arrowroot powder
2/3 cup coconut milk (regular or lite for lower fat)
¼ cup brown rice syrup
2 tsp pure vanilla extract
½ tsp cinnamon
¼ – ½ tsp freshly grated nutmeg (optional)
¼ tsp sea salt (rounded)
3 cups cooked short-grain brown rice (see note)
1 cup ripe (but not overripe) banana, sliced (one small-medium banana)

Topping:
¼ cup pecans, crushed
3 tbsp unrefined sugar (see note)
¼ – ½ tsp cinnamon
couple pinches sea salt
½ – 1 tsp organic canola oil

Preheat oven to 400 degrees. In a large bowl, first combine the arrowroot with a few tablespoons of the coconut milk. Whisk through until the arrowroot is fully dissolved and incorporate. Then, add the remaining coconut milk, and stir through. Whisk in the brown rice syrup until mixed through. Stir in the vanilla, cinnamon, nutmeg, salt, and then stir in the brown rice and sliced banana. Transfer mixture to a lightly oiled (wipe bottom and sides with a smear of canola oil) 9 ½” glass pie plate. In a small bowl, combine topping ingredients, working mixture with your fingers until a little crumbly. Sprinkle topping over rice mixture. Bake for 17-20 minutes, until bubbly and thickened. Remove from oven and let cool for about 20 minutes or longer. (The pudding will thicken more as it cools.) Spoon out mixture into bowls and serve, surrounded by a little vanilla non-dairy milk if you like. Serves 4-6.

Note: Cook your brown rice in advance. Some night that you plan to have brown rice with your dinner, cook an extra cup or so. Then, store the 3 cups of extra rice in the refrigerator, and you can put this recipe together in a snap… in fact, you can make this dish the night before then bake first thing in the morning.

Note: Coconut milk, either lite or regular, gives a buttery richness to this pudding, though you can use any non-dairy milk you like, including rice, soy, almond, or oat milk. If using vanilla non-dairy milk, you may not need as much brown rice to sweeten the mixture.