Vegan Date/Fig Bars

 

Dough

2 tbsp. ground flax seed

1/4 cup almond milk

1/2 cup olive oil

3/4 cup coconut sugar

1 1/2 tsp. vanilla extract

1 3/4 cups whole wheat pastry flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Date/Fig Filling

1 lb. dried figs or dates

2/3 cup water

1/4 cup agave nectar

2 tsp. finely grated citrus zest (I used lemon)

 

Instructions

Line an 8 x 8 square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray bottom of covered pan with a little non-stick cooking spray. Preheat oven to 350 F.

In a large saucepan combine figs/dates, water, agave nectar and lemon zest. Bring to boil over medium heat, reduce to a simmer and stir occasionally. When figs begin to soften in about 8 to 10 minutes continue to cook but mash figs with a firm spatula or a fork to create a chunky, moist paste.

If mixture starts to look overly dry add two tbsp. of water and stir, dribbling in additional water to mixture if necessary. Remove filling from heat and set aside. Puree in a food processor until desired texture is reached.

In a large mixing bowl combine ground flax seed, almond milk,  oil, coconut sugar and vanilla extract until smooth, mixing for about 1 1/2 minutes. Sift in whole wheat pastry flour, baking powder, baking soda and salt. Stir to form a soft dough, gather into a ball with your hands and divide into two sections. Shape each section of dough into a square shape about an inch thick
.
Place one half of dough between two large sheets of waxed paper. 

Peel off to top layer of waxed paper and flip dough directly into the prepared baking pan. Remove top layer of waxed paper and press the dough firmly into the pan. Spread entire fig/date filling over the dough, making sure to evenly spread all the way to the edges. Prepare the top crust with the remaining dough the same method as bottom crust, flipping on top of filling and pressing dough evenly and all the way to the edges.

Bake for 20 to 22 minutes until crust is golden and puffed. Remove from oven and place pan on wire rack to cool. When completely cool remove bars from pan by grabbing the edges of the foil and lift everything out of pan and flip over onto cutting board. Peel off foil and slice into 12 bars. Store in a tightly covered container.

Vegan Filling Butternut Squash Patties

The patty was so good it didn't need mushroom gravy.

Ingredients:

6 slices whole grain organic bread 1/2 in cubes

1 cup butternut squash 1/2 in cubes

1/2 organic onion diced

1 tsp sage (dried) 

1 tsp thyme (dried) 

1/2 tsp celery seed

1 tsp sea salt divided

2 tsp parsley (dried) 

1/4 cup Earth balance

2 T olive oil

10 oz organic vegetable broth

1/2 cup organic stone ground white whole wheat pastry flour

Directions:

Sauté the veggies and seasonings in half the olive oil adding a little veggie broth as needed to prevent sticking.  Add broth a tablespoon at a time until soft.  I will add diced celery to the mix next time.  I was out of it.

Meanwhile drizzle the cubed bread with the remaining oil and light fry in a separate pan.

Remove bread from pan and place in a mixing bowl. Make a thick white paste of flour and veggie broth and pour it over the bread cubes.  Hand mix, then mix with veggies and remaining broth.

Form into four balls and pan fry in the melted Earth Balance.  Flatten balls as they fry.  Fry until crispy brown on each side.

Enjoy!

Whole Grain Pita Bread

Yields:  Nine 6 inch Pitas

1  3/4 cups Whole Wheat Bread Flour

1 cup White Whole Wheat Flour

1/2 cup Oat Flour

1 Tbsp Gluten Flour

1 1/2 tsp Sea Salt

1 1/2 tsp Yeast

1 Tbsp Agave

2 Tbsp Olive Oil

1 1/4 cup plus 2 Tbsp Warm water

Cornmeal (Polenta)

Directions:

Knead all the ingredients together.  The dough should be sticky, but easy to work.  Knead about five minutes or until the ingredients stick together smoothly.  Cover and let rise for 1 1/2 to 2 hours.  Cut dough into 3 ounce pieces and roll out to 6 inch round each.  Use a lightly floured surface to work.  Keep remaining dough covered as you work.  Sprinkle a pinch of polenta on a plate, then place the round dough.  Stack the round dough pieces on top of each other with polenta in between to keep them from sticking to each other.

Meanwhile, preheat the oven to 450 degrees F. placing a pizza stone on the bottom rack to heat.  Place the dough pieces on the pizza stone and bake for 4-5 minutes or until puffy.  Don't over bake!

Wrap pitas in a towel until they cool.  :)

Pumpkin Praline Coconut Milk Ice Cream

Serves: 2

Ingredients:

1 can of coconut milk (NOT low fat) (reserve 1 tbsp)

1 cup roasted pumpkin pureed

1/2 cup coconut palm sugar (reserve 1 tbsp)

1 tsp cinnamon

1/2 tsp allspice

1/2 tsp sea salt

1/2 tbsp Earth Balance

1 cup chopped pecans

Directions:

Ice Cream Base:

Blend mixture of pumpkin, coconut milk, spices, salt, and coconut palm sugar (reserve 1 tablespoon of sugar). Pour mixture into ice cream maker and start.  Follow ice cream maker's instructions for ice/salt to freeze the mixture.


Praline Mixture: 

Add the pecans, earth balance, the reserved coconut milk and the reserved sugar to a frying pan and saute until the mixture forms a sticky syrup.  Be careful not to burn! Allow to cool.  When ice cream mixture is beginning to thicken add praline to the batch.  

Note:  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Homemade Coconut Milk Ice Cream with Cacao Nibs and Roasted Walnuts

This delicious dessert is a healthier alternative to old fashioned homemade ice cream.

Serves: 2
Ingredients:

1 can of coconut milk (NOT low fat) 

1/2 cup coconut palm sugar

1 tbsp arrowroot flour

1/4 cup roasted walnuts

1/4 cup cacao nibs

Directions:

Blend mixture. Pour into ice cream maker and start. Add 1/4 cup each of roasted walnuts and 1/4 cup cacao nibs when mixture is beginning to thicken.  Because it was a small batch, my mixer never stalled.  Please check for desired consistency after about 20-30 minutes.  

Roasted Vegetable Eggplant Parmesan

Roasting Vegetables

1 Eggplant, sliced to 1/2 inch thick pieces

1 cup Mushrooms, sliced

8 cloves Garlic thinly sliced

2 Tbsp Basil (I used Gourmet Garden, fresh basil in a tube)

2 Tbsp Olive oil

Tomato Sauce

1-quart home-canned tomatoes drained and crushed

6 spring onions (scallions)

1 ½ teaspoons Sea salt

1 tsp garlic powder

1 Tbsp Olive oil

1 Tbsp agave syrup

Mozzarella cheese as desired (may use non-dairy substitute)

Parmesan cheese as desired (may use non-dairy substitute)

Directions

• Spray a baking sheet with olive oil.

• Arrange eggplant slices in a single layer on prepared sheet.

• Mix basil and two Tbsp of olive oil to make a paste.

• Spread paste over each eggplant slice.

• Place sliced garlic, then sliced mushroom atop the eggplant slices.

• Roast at 400 degrees F. until desired tenderness

• Prepare the tomato sauce while waiting for the vegetables to roast.

• Preheat a sauce pan on medium heat.

• Add 1 Tbsp olive oil

• Saute sliced spring onions

• Add crushed tomatoes, salt and garlic powder.

• Allow mixture to simmer while waiting for the vegetables to roast.

• Place tomato mixture evenly atop each eggplant slice

• Add "cheeses" as desired.

• Bake at 400 degrees F. until cheeses are melted, but not brown.

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.