Vegan Cherry Cobbler

FOR THE CRUMBLE TOPPING

· 1 1/2 cups shredded coconut

· 1 1/2 cups walnuts (Optional: Soaked and dehydrated to make them dry and crispy. If you don't have a dehydrator, then simply toast in the oven at 400 degrees for 5 minutes.

· 1/2 teaspoon salt

· 1/3 cup pitted dates (medjool)

FOR THE FILLING:

· 3 cups cherries, frozen, thawed and drained (I used fresh cherries.)

· 1/2 cup pitted dates

· 2 teaspoons lemon juice

· 1/8 teaspoon cinnamon

1. Make the crumble topping: Process all ingredients in a food processor except the dates. Add dates one at a time to form coarse crumbs.

2. Make the filling: In a Vitamix or blender, combine 1 cup cherries with dates, lemon juice and cinnamon. Then toss in a bowl with the remaining 2 cups cherries.

3. Put cherry mixture in a square glass baking dish. Top with crumble topping. Refrigerate until ready to serve. 

Alternatively, you can put the cherry mixture directly into serving dishes and top with crumble topping.

More vegan recipes like this one at Vegan Coach.

Roasted Banana Coconut Milk Ice Cream

This treat disappeared so quickly, I wasn't able to snap a picture of the final product!  :)

Four Servings

3 medium-size ripe bananas, peels removed (about 2 1/2 cups when sliced)
2 to 3 tablespoons real maple syrup
1 tablespoon coconut butter
1/3 cup cool or cold filtered water
2 teaspoon unflavored gelatin
1 tablespoon agave syrup; add additional as needed for preference
1/8 teaspoon finely ground, unrefined sea salt
1 teaspoon pure vanilla extract
1 3/4 cups (one 14 ounce can) unsweetened preservative free coconut milk (regular, not lite).

1-Gently melt coconut butter in a small saucepan over low heat. Stir in maple syrup. Set aside. Preheat the oven to 450 degrees. Lightly oil a 2 quart (preferably glass or Pyrex) baking dish. I use an 8 x 10 or a 9x9x2 inch pan or a 9 inch Pyrex pie plate. don’t use a large pan or the syrup will burn. The syrup will caramelize.

2-Slice the bananas into 2 inch pieces into a medium bowl. Toss with maple syrup and coconut or palm oil. Scrape into the prepared pan. Reduce the heat to 400 degrees F and bake for 30 to 35 minutes (stir only one time) until bananas look browned and cooked through.

3-Add 1/3 cup water to a small saucepan. Slowly sprinkle with gelatin. Let stand for 2-5 minutes to soften. Warm over medium-low heat, without stirring until gelatin dissolves.

Scrape the mixture into a blender, vita-mix or food processor. Add the agave and sea salt. Blend until smooth.

4-Add the roasted banana mixture, coconut milk, and vanilla. Blend until smooth , stopping to scrape the sides with a spatula. For a sweeter taste, add an additional 1 tablespoon agave. Blend, taste, and repeat if needed.

5-Pour into one or more wide-mouthed jars. Cover and refrigerate for at least 6 hours before churning.

6-Scrape the chilled custard into the canister of your ice cream maker. Churn according to the manufacturer’s instructions.

7-Serve immediately or spoon into several 8-to 16-ounce freezer safe containers. Cover and freeze for 3 or more hours for a firmer texture.

8-Soften solidly frozen dessert by placing it in the refrigerator for 30 to 45 minutes or on the counter for 15 to 30 minutes before serving.

Vegan Vegetable Focaccia Bread

I have been so hungry for Vegetable Focaccia, so I made my organic, whole wheat version...yummy! 

Vegan Vegetable Focaccia Bread (Makes 13 x 9 inch focaccia)

Ingredients

2 cups whole wheat flour (preferably fine grind)
1/2 + 1/8 tsp salt
1/2 + 1/8 tsp dry yeast
1 cup + 1 Tbsp water (room temperature)
3/4 tsp agave nectar
3/4 Tbsp olive oil

For Olive oil/Vegetable topping


2 Sweet red peppers sliced into sixths
1 Sweet green peppers sliced into sixths
6 Cloves garlic
1 cup Sliced onions

1/4 cup olive oil
1/2 tsp dried parsley
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp sea salt


For final drizzle
1/8 cup of olive oil

Method

In a bowl, mix flour, salt, yeast, water and agave nectar for about 2 mins.The dough will be sticky, but smooth. Add olive oil to the dough and mix for another 15 sec. Let the dough rest, uncovered for 5 mins and then mix again for 2 mins. If the dough is too wet, add a small amount of flour.

Line a sheet pan with parchment paper and add 1/2 Tbsp olive oil to grease the parchment paper including the side walls. Place the dough on the sheet pan. Rub the top of the dough with 1 tsp of olive oil. Flatten the dough using the palms of your hands. The dough might not cover the entire pan. Cover the pan tightly with plastic wrap and refrigerate it overnight.

Evenly spread vegetables out on a cookie sheet and bake at 400 degrees F.  Bake until the peppers' skin begins to blister.  Remove from heat and place into a glass bowl.  Cover with plastic wrap and let set for 5 minutes.  Remove the skin of the peppers.  I ate the skin as I peeled. :)  

Place vegetables into a saucepan.  Pour the remaining ingredients for the topping over the roasted vegetables and cook over medium heat for 3 mins.  Let cool and refrigerate. 

The next day remove the dough from the refrigerator and let it sit out for 4 hours. While the dough is resting, pour 1/4 cup of olive oil in a pan. Add all the dried herbs mentioned in the ingredients. Heat the oil for 3 mins. Let the vegetable/oil mixture sit at room temperature.

Remove the plastic wrap covering the dough and drizzle 1 tsp of olive over it (not vegetables). Using your fingertips, starting in the middle, press the dough so as to fill out the pan. The pressed dough may still not fill the pan. Loosely cover the pan and let it sit for 20 mins. Repeat this procedure again (not vegetables). The third time, pour the herbed oil/vegetables over the dough using your fingertips again press the dough. You will see air pockets as you press. This time the dough should fill most of the pan. Cover the pan and let the dough sit for 2 hours.

Preheat the oven at 500 degrees F. Add sea salt and drizzle an additional 1/8 cup of olive oil on top of the dough and place it in the oven. Reduce the oven temperatutre to 450 degrees F and bake for 15 mins. Rotate the pan 180 degrees and let it bake for another 11 mins.  Keep a close eye on the bread, as each oven varies in temperature.  The bread will not be as tasty if overdone.  :)

Remove it from the oven and let focaccia cool on a wire rack. After 10 mins. slice it and serve with some olive oil.

Middle Eastern Chickpea & Rice Salad

Serves 10

What You Need:

1/4 cup fresh lemon juice
Zest of one lemon
2 tablespoons olive oil
1 minced garlic clove
2 red peppers, cut into wide strips
2-1/2 cups cooked brown rice

1-cups wild rice varieties
1 15-ounce can garbanzo beans, drained and rinsed
24 cherry tomatoes, halved
1 cup pitted kalamata olives (I used black olives)
1 cucumber, peeled, deseeded, and diced
2 tablespoons chopped fresh parsley
1/4 cup finely diced sweet onion


What You Do:

Preheat broiler. 

In a bowl, combine lemon juice, lemon peel, olive oil, and garlic. Set aside. 

Place red peppers on baking sheet and broil until skin bubbles and starts to turn black. Remove peppers from broiler and place in a covered bowl for 5 minutes. Remove outer skin, and dice peppers.  The skin comes off easily if you broil the peppers long enough.

In a large bowl, combine rice, beans, tomatoes, olives, cucumber, parsley, onion, and peppers and toss with lemon juice dressing.

Absolutely yummy!

Kale Rice Soup

Ingredients:

2 cups Nature's Promise Vegetable Broth

3 large Kale leaves, cleaned and torn into bite-sized pieces

3 organic spring onions, cleaned and sliced using the bulb and stem

4 cloves organic garlic, sliced

1 cup brown and wild rice prepared

1 tsp sea salt

5 turns of a pepper mill

2 shakes cayenne pepper

Directions:

Bring the broth to a mild boil and add kale, onions and garlic.  Reduce heat to medium and cook until the vegetables are tender.  Add the remaining ingredients and simmer for 10 minutes.

Serve with whole grain organic crackers.

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin

INGREDIENTS:

1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
(fresh cut from the cob)
1 (15 ounce) cans black beans, rinsed
and drained
2 tsp dried cilantro or 1/2 cup fresh

DIRECTIONS:

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

3. Stir fresh corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Moist and Tender Wholegrain Brownies: No Eggs, No Sugar, No Dairy

I had to snap this picture fast.  Four brownies had already been consumed!


Is it possible to enjoy the chocolaty treat of brownie and not feel guilty...YES!  Read on, Friends!


Ingredients:


1 cup organic, wholegrain spelt flour
6 Tbsp organic, unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
3/4 cup homemade coconut milk yogurt
1/3-1/2 cup organic, raw agave syrup
1/3 cup olive oil
1 tsp organic real vanilla extract
1 cup broken walnuts






Directions:

• Mix all dry ingredients, except walnuts, together in a mixing bowl.
• 
  
• Mix wet ingredients together in another bowl.
• 
  
• Add mixed wet ingredients to the dry ingredients and stir just until smooth.  Don't over-stir.
• 
  
• Fold nuts into batter
• 
  
• Place batter into a greased (organic shortening) 8in x 8in pan.
• 
  
• Bake at 350 degrees Fahrenheit for ~20-30 minutes.  Just until the top in no longer shiny and the cake tester comes out clean.
• 
  
• Allow to cool for at least 10 minutes before cutting.

My Mediterranean Lunch...Lentil, Artichoke and Avocado Salad

Ingredients

For Dressing:

 2 ½ Tbsp. Olive Oil

1 Tbsp Agave Syrup

2 Tbsp. balsamic vinegar

2 medium garlic cloves, minced

¾ tsp. dried rosemary

½ tsp.salt

⅛ tsp.dried pepper flakes

For Salad

½ cup dried lentils, sorted, rinsed, and cooked


1 ½ cups grape tomatoes, quartered

1 cup Artichoke Hearts, (drained, not marinade), coarsely chopped

½ ripe, Fresh California Avocado, peeled, seeded and chopped

¼ cup chopped fresh oregano and parsley to taste (my own herbs) J

For Bed

1 cup various lettuce and baby spinach leaves (From my deck garden)  :)

Directions:

Mix salad ingredients. Whisk the dressing ingredients and pour over the salad. Serve on the bed of greens. :)

Spicy Curried Vegetables

INGREDIENTS:

Sauce:

1/2 cup vegetable broth

1 teaspoon sea salt
2 teaspoons cornstarch
2 teaspoons soy sauce
1‑1/2 teaspoons curry powder
1/8 teaspoon red pepper flakes

1 Tablespoon organic agave syrup




Vegetables:


1/4 head of sliced organic cabbage
2 cups of organic broccoli florets
1 cup chopped organic red pepper
1 cup organic match-stick carrots
4 cloves of minced garlic
2 Tbsp olive oil
1/2 cup toasted almonds




DIRECTIONS:


Stir the sauce ingredients together in a small bowl.


Pre-heat wok to 250 degrees.  Add oil and garlic.  Stir fry until translucent.  Add vegetables and stir fry until tender crisp.


Pour sauce over the vegetables and stir fry until sauce thickens slightly.  


Top with toasted almonds.  I forgot to put them on for the picture.  

Red Quinoa and Broccoli Salad

Ingredients:

1 cup of cooked organic red quinoa

2 1/2 cups of organic broccoli, cut into bite sized pieces

1 tsp dried ground ginger

4 cloves of sliced garlic

2 Tbsp sesame oil

1 Tbsp agave syrup

1/2 Tbsp rice wine

4 dashes of sea salt

1 Tbsp flax seeds (toasted, if preferred)

Directions:

Stir the quinoa, garlic, flax seeds and broccoli together in a medium bowl.  In a small bowl, stir the ginger, oil, agave syrup, wine and salt together.  Pour the mixture over the broccoli and quinoa.  Stir well.  Place in refrigerator, allowing the flavors to mingle for about 1-2 hours.

Spicy Orange Salmon With Quinoa and Corn

Ingredients:

Serves-2

2 Wild Alaskan salmon fillets

1 cup prepared red organic quinoa

1/2 cup corn

1/2 cup orange juice from an organic orange

1 teaspoon orange zest

1 tablespoon olive oil

1/2 teaspoon organic cumin

1/2 teaspoon sea salt

2 cloves garlic, minced

1/8 cup sweet organic onions, diced

Directions:

• Add olive oil, orange juice, 1/4 teaspoon sea salt, four dehydrated hot peppers, and cumin into a blender.  Blend until smooth.

• Pour the mixture over the salmon fillets and broil for 2-3 minutes, flip fillets and broil until the fish has lost its translucency. 

• Meanwhile, saute the onion and garlic in a preheated skillet coated with olive oil.

• Combine the quinoa, corn, remaining salt, and orange zest and add to the sauteed onion and garlic.

• Serve with organic whole grain corn tortilla chips.

No Bake Chocolate Peanut Butter Cookies

Although these tasty sweets are considered "cookies," I find them to be more like chocolate candy.  Can anyone say, "Yummy"?

Enjoy!!!

1/4 cup Earth Balance Soy Free Natural Spread
1/2 cup organic agave syrup
1/4 cup almond "milk"
2 tablespoons organic cocoa powder
1/4 cup organic crunchy peanut butter
1 teaspoon organic vanilla extract
1cup organic rolled oats
1/2 cup almond solids (left over from almond "milk")

2 Tablespoons organic cacao nibs

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats, almond solids and nibs.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool in refrigerator until set.

Almond "Milk"

I liked cow's milk, but with the estrogen levels in it, I realized it had to go.  Since then, I have been on a quest to find a suitable substitute.  Almond "milk" is one of my substitutes, along with coconut "milk."  Be blessed and enjoy!!!

Ingredients:

1 cup of almonds

2 cups water

3 figs

1 tsp organic vanilla extract

Water for soaking

Directions:

Soak the almonds in water overnight.  Drain the almonds and place into a blender, add 2 cups of water.  

Blend until creamy white.  Add the figs and vanilla extract.  Blend again until smooth.

Strain the "milk" through a jelly straining cloth or cheesecloth.

I enjoy almond "milk" on my granola and in various recipes that call for milk.

I reserve the almond solids, dehydrate them and store.  I add them to my bread dough.  Nothing wasted by Beautiful Grace  :)

Crunchy Sweet Charoset

Charoset is a traditional Passover recipe served as part of the Seder ceremony.  It's not Passover, but I am having a craving for this healthy treat!  Enjoy!!!  

Ingredients:

2-1/4 teaspoons honey

1 tablespoon ground cinnamon, or to taste

2-1/2 cups organic apples - cored and chopped.  I leave the peels on for the extra nutrients.

1/2 cup organic grape juice

1 cup tablespoon chopped walnuts

Directions:

Place all the ingredients in a bowl and mix well.

Charoset can be used as a side or dessert.  It's also a wonderful add in for pancakes!  :)

Get Your Greens: Kale and Spinach Chips

Kale Chips

Ingredients:

Enough Organic Kale or Spinach to cover a cookie sheet.

Parchment paper

1 Tbsp Olive oil

Sea Salt to taste

Directions:

Spinach Chips in Process

• Preheat oven to 250 degrees Fahrenheit
• 
  
• Place Kale or Spinach in large mixing bowl.  
• 
  
• Add oil and sea salt.  Toss to coat.
• 
  
• Line cookie sheet with parchment paper and spread out green of choice evenly.  Don't allow spinach leaves to overlap.  Stir occasionally during baking process.
• 
  
• Bake until edges are slightly browned.
• 
  
• Note:  Kale will take more time than spinach as it is a thicker leaf.  Spinach is definitely harder to work with as compared with kale.

Whole Grain Cinnamon Raisin Bagels

Cinnamon-Raisin Whole Wheat Bagels

Makes about 12 bagels

2 pounds (cantaloupe-size portion) Master Recipe dough
1 1/2 tablespoons agave syrup
1 1/2 teaspoons cinnamon
1/3 cup raisins

For the boiling-pot:
8 quarts boiling water
1/4 cup Xylitol
1 teaspoon baking soda

1. Thirty minutes before baking time, preheat a baking stone near the middle of the oven to 425°F, with an empty broiler tray on any other shelf that won’t interfere with rising bagels.

2. Mix the agave and cinnamon in a small bowl. Using your hands and a rolling pin, flatten the dough to a thickness of 1/4-inch. Sprinkle the dough with raisins and cinnamon-sugar. Roll up the dough, jelly-roll style, to incorporate the raisins. Shape into ball.

3. Cut off a 3 ounce piece of dough from the ball (about the size of a small peach). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

4. Punch your thumb through the dough to form the hole. Stretch it open with your fingers until the hole’s diameter is about triple the width of the bagel wall.

5. Repeat to form the rest of the bagels, cover loosely with plastic wrap, and allow to rest at room temperature for 20 minutes.

6. Prepare the boiling-pot: Bring a large stockpot full of water to a boil. Reduce to a simmer and add the Xylitol and baking soda.

7. Drop the bagels into the simmering water one at a time, making sure they are not crowding one another. They need enough room to float without touching or they will be misshapen. Let them simmer for 2 minutes, flip them over with a slotted spoon, and simmer for another minute on the other side.

8. Remove them from the water, using the slotted spoon, and place on a clean kitchen towel that has been lightly dusted with whole wheat flour. This will absorb some of the excess water from the bagels. Then place them on a peel covered with whole wheat flour.

9. Slide the bagels directly onto the hot stone (I don't have a stone.  I used a preheated cookie sheet.). Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake with steam for about 20-25 minutes, until deeply browned and firm.