VeganMoFo: Blueberry Oat Groat Shake October 16, 2009
Posted by a-k in breakfast, drinks, veganmofo.13 comments
A quick post today, as I have a little bit of time to squeeze this in before weekend madness ensues (involving cleaning, making snacks for and hosting a feminist film screening tonight, a field trip to Duluth for my Master Naturalist course tomorrow, homework, farmer’s market with an avid vegan blog follower, and my first vegan-gf afternoon of baking with Kim of the Affairs of Living blog!).
Most days I’m a smoothie girl, and 95% of the time it’s a green smoothie. But sometimes I really want a filling, hearty shake instead. This is great for breakfast or after a good workout where, if you’re like me, you feel like eating everything in sight. It makes use of sprouted oat groats, but you can also use just soaked oat groats (or, I’d imagine, some rolled oats or oat granola if you don’t care about it being raw/sprouted). Sprouted foods are full of nutrients and sprouted grains are said to be easier to digest, which sounds pretty good to me!
To sprout: soak oat groats 8 hours or overnight in filtered water. Drain and rinse them, and set them over a mixing bowl in a fine mesh colander or nut milk bag. Rinse and drain 2-3 times a day until little tails form on the groats. If you’re not using them all right away, keep the remainder in the fridge… I sprouted a cup of groats which resulted in about 2 – 2 1/2 c sprouted groats, and used what didn’t go into the shake to make oat milk!
I also included some extras in my shake (hemp protein powder for an extra boost, an evening primrose/flax oil blend for some EFAs and hormone balancing properties, and acidophilus powder for some healthy intestinal flora) which aren’t essential but made it more nutritious since I felt a little bit guilty about ditching my greens that morning. Oat groats are naturally a little sweet and the banana I used was pretty ripe so I didn’t add any extra sweetener like dates or agave, but you may like to. The result is like drinking a delicious, healthy, creamy blueberry oatmeal!
Blueberry Oat Groat Shake (serves 1):
1/2 c sprouted oat groats
1 banana, fresh or frozen, peeled and broken into chunks
1 c blueberries, fresh or frozen
1 c almond or other non-dairy milk
scoop hemp protein (optional)
dash cinnamon
1 tbsp evening primrose/flax oil (optional)
1/4 tsp acidophilus powder (optional)
Combine all ingredients in a blender and process till smooth. (You may need to add a little extra liquid if using frozen fruit and/or depending on the strength of your blender.) Drink up!
Veganmofo: A Lovely Sunday October 5, 2009
Posted by a-k in baking, bread, breakfast, fruit, pizza, veganmofo, vegetables, vwav.22 comments
Sunday morning I got up and decided to whip that cornbread into a sweet bread pudding for brekkie. I kind of winged it and in hindsight should have looked at a recipe before diving in to get a more appropriate custard thing going on, but… I also added raisins, pecans, amaranth (because it is AWESOME), cinnamon, and ginger. It was pretty good, but not really worthy of recipe-ing; my ladyfriend said it was “interesting and delicious.” Here is the dishful:
And here is how we ate it, with some cinnamon-cardamom-tossed Haralson apple slices (I’m really loving Haralson apples this year along with, of course, my beloved Honeycrisp):
After a few errands, I went to a couple apple orchards with some friends from work. It was about a 45 minute drive from Minneapolis, which isn’t too bad, really, to the Carpenter Nature Center and the Fischer’s Croix Farm Orchard. They’re right next door to each other in Hastings, MN.
I really like the Carpenter Nature Center because they practice integrated pest management to avoid using pesticides whenever possible (they’re not certified organic but they practice a lot of sustainable growing), plus they’re quieter and have a nature center with tons of hiking trails. Last year my best friend and I hiked down to the St. Croix River to drink tea and eat apples and sandwiches on a chilly, gray autumn day. We started here and picked some raspberries, which are still in season until the first hard frost:
Next door, the Fischer’s Croix Farm Orchard is more of the traditional family destination, with bunnies, goats and chickens, a tractor pull, a corn maze (pardon me, the Amazing Maize Maze), a pumpkin patch, and the option to pick your own apples. We rode on the tractor pull out to the corn maze where we spent a good 20-30 minutes inside trying to find our way out to the other side – I’m telling you, it was HUGE. (There were a lot of Children of the Corn jokes in there, too.) We emerged in a pumpkin patch, where many had been piled up for easy picking:
We got back, picked up some apples and goodies from their store, drank some fresh cider, and headed back home again. I love apple orchards! They are so lovely and autumnal, and I always seem to get lucky and go on cloudy, brisk days (that’s my favorite kind of fall weather).
After getting home, I started work on some pizza dough for dinner. I used the Vegan With A Vengeance recipe for the first time, and from now on it will be my go-to recipe. It worked out great! The only thing I did differently was use 2/3 whole and 1/3 all-purpose spelt flours; spelt has less gluten so it’s not as stretchy but this was by far the best spelt crust I’ve ever made at home, crispy on the outside and soft in the middle. We went to the YWCA while it was rising, came back home and chopped up a bunch of CSA veggies, harvested basil from our plant to make pesto and voila! a pesto pizza was born unto us. (Please excuse the poor lighting in this picture.)
The only thing that could have made this day any better was if I’d had time to whip up some apple-y concoction for dessert, but I’m pretty content with how it all went.
VeganMoFo: Raggmunkar October 4, 2009
Posted by a-k in breakfast, cookbooks, recipe, veganmofo.19 comments
Apologies for my delay in posting this… our overpriced internet service seems to be disconnecting frequently and I only have the patience to jump through hoops so many times.
Being a big fan of sweet potatoes (and their more impressive nutritional profile), I don’t buy many regular potatoes these days, but I’ve been getting a lot in the CSA as of late. And true to my Scandinavian roots, I still really, really love me some tiny little red and new potatoes, whose taste and texture far surpass those giant varieties at the store. So, yesterday morning for brunch I cracked open my 1984 edition of a Swedish potato cookbook. Yes, people in Sweden love potatoes this much:
It cracks me up that a giant sprig of dill wouldn’t suffice, they also felt the need to jab a wooden Swedish flag into that bucket of potatoes. But who am I kidding? I have nearly the same wooden flag sitting atop my own cookbook bookshelf, next to a little wooden lady doll in blue and yellow dress holding a pair of skis.
Many many years ago at some kind of visit to my dad and stepmom’s house in Ft. Lauderdale, my (also Swedish) stepmom made us this unfamiliar-to-me Swedish dish called “raggmunkar.” It’s a bit like a cross between a Swedish pancake and a potato pancake, and is usually served with lingonsylt (or lingonberry jam, which is tart in the way cranberries are). I went that route, while my ladyfriend ate hers simply salted, alongside some tempeh bacon, blanched green and yellow wax beans, and fresh heirloom tomatoes. If you want a true Swedish experience and can handle the caffeine, you’d also eat these with a really strong cup of black coffee.*
Raggmunkar (serves 2-3)
1 lb red potatoes
1/2 c flour (I used white spelt)
2 tbsp garbanzo bean flour
1/2 tsp salt
1 c non-dairy milk
oil or non-hydrogenated margarine for frying
Whisk together the flours, salt, and a little of the milk until a smooth, thick batter results. Whisk in the rest of the milk. Rinse and peel the potatoes, then grate them coarsely and transfer them immediately to the batter to prevent them from discoloring. Stir to distribute evenly.
Coat a skillet (cast iron is ideal) with a layer of oil or margarine – a few tablespoons for me lasted the entire cooking process without the need to re-oil AND didn’t overly freak out my fear of frying things. A medium heat tending slightly towards low side is ideal, as you need it warm enough to cook the raw potato, but not hot enough to burn it before they cook through. Ladle in about 1/2 cup of the batter at a time and spread it out evenly into a circle (I used the bottom of my metal measuring cup). Cook until the edges begin to turn golden, and the liquid part of the batter dries on top, then flip and cook the other side until golden. Repeat with the remaining batter.
Serve hot (kept warm in a low oven if necessary), adding salt and pepper to taste.
*My Swedish grandparents would bring with them a glass jar full of instant coffee granules whenever they came to the U.S., to add to the cups of coffee they got in restaurants (which they referred to as “dishwater”). Too bad I never got to take them to Hard Times Cafe, although apart from the coffee I don’t think they would have liked the atmosphere all that much.
Cardamom-Orange Coconut Flaxjacks! July 17, 2009
Posted by a-k in ani phyo, breakfast, coconut, fruit, raw, recipe.21 comments
So I promised about 5 days ago that I was going to work on making a more palatable version of Ani Phyo’s Coconut Breakfast Cakes (which some of you have tried and weren’t crazy about), and I finally got around to making “breakfast” for lunch after work today.
So here’s the deal with the original recipe – it was too sweet, too heavy, and too flax-y (even for self-proclaimed flax lovers like Bianca). In addition, the directions weren’t very clear; you’re given the option of using a certain amount of whole flax seeds or another amount of already-ground flax seeds. What isn’t explained is that if you’re using whole, you’re meant to grind them before using them in the recipe, which I’ve heard has led to sweet flax seed mush rather than cakes on more than one occasion, including for a dear friend of mine (who will remained unnamed). So looking at the original ingredients, this is how I worked it out… First, I cut down on the agave nectar. Not only is there too much, that stuff is pricey! Keep some of it for later. Second, I got rid of the coconut oil. In the colder part of the year (which is a lot of it here in Minnesota) I have a hard time keeping my coconut oil as a liquid anyway, and I think that the fats from the flax provide plenty to satisfy. And third, I replaced some of the ground flax with finely ground shredded coconut. This maintains the dry bulk but is less cloying than all flax, and keeps the coconut in the breakfast cake.
Well that’s all great, A-K, you might be saying, but what about the liquid you’re losing by cutting out the oil and reducing the agave? What did you do about that? Well, I’ll tell you – and this one is a double zinger – fresh orange juice! Not only does it make up for the liquid portion, it also adds a lovely fresh flavor. I took that flavor cue even further and added a little ground cardamom. And it was good. Behold the lovely texture:
Not really big on cardamom? Not feeling the o.j. love? Get with a fall theme and use cinnamon and apple or pear juice instead. Any fruit juice and spice combo you like will do! If you haven’t tried Ani’s original recipe, or you have but weren’t that into it, I hope this will help you get some daily omega-3’s with a smile on your face… and without the need for anything fancier than a spice mill, bowl, and stirring implement. (If you use pre-ground flax meal and finely shredded coconut you won’t even need the spice mill! But remember that freshly ground is ideal, and remember to keep your flax seeds fresher longer by storing them in the fridge or freezer.)
Top them with fresh fruit, or a raw “syrup” made from fruit, dates, and some orange juice whizzed up in the blender. I had mine with peaches, blueberries, and date syrup. This recipe doubles, triples, or quadruples easily, if you’re making for more than just yourself. I think this little cake of breakfast love is very nomnomnom!
Cardamon-Orange Coconut Flaxjacks (makes 2 small cakes):
1/4 c plus 1 tbsp whole flax seeds
1/4 c dried (unsweetened) shredded coconut
small pinch sea salt (optional)
pinch ground cardamom
3 tbsp fresh orange juice
1 tbsp agave nectar
Grind flaxseeds to a fine powder in a spice mill or coffee grinder and place in a small bowl. Grind the coconut if it is not already very finely shredded, and add to flax. Stir in the rest of the ingredients until a “dough” is formed. Divide in two and roll each half into a ball, then flatten into a pancake shape. Serve topped with fruit or fresh fruit syrup.
Get It Ripe by jae steele January 28, 2009
Posted by a-k in baking, beans and legumes, breakfast, cake, cookbooks, dessert, grains and flours, muffins, salad, soup, vegetables.23 comments
Adzuki-Squash Soup with Chipotle and Red Peppers and green salad with Molasses Cornbread
You know when you get a cookbook and you read it from cover to cover and cradle it in your arms and wanna marry it? Uh… me neither; isn’t that a weird idea?
Okay, so it’s really mostly true. I heard about Get It Ripe in the Post Punk Kitchen forums awhile back and have been waiting patiently for my co-op or one of the local bookstores or our little vegan boutique to carry it. But months went by and I couldn’t find it. I satisfied curiousities by visiting jae’s blog and have made her recipe for maple flax cookies several times (including a fruit-filled thumbprint version for the flaming cabbage soiree), and they were so good and her vision about food so in line with my own, I finally ordered a copy from Herbivore.
Crispy Fried Tofu over dandelion greens
jae is a holistic nutritionist and has spent a lot of time on farms and in communities/co-ops. So what you get is not only a ton of tasty recipes, but a wealth of information on healthy foods, digestion, cleansing/detoxing, organic and local farming, food preparation and baking techniques. This is the kind of cookbook I’ve been looking for for a long time! These are just a few pictures of the gajillion things I’ve made from it in less than a week!
Adzuki-Squash Soup with Chipotle and Red Peppers
So smoky and warm and simple and yummy!
Molasses Cornbread and mixed greens
We had this on the side of the soup, which was sophisticatedly sweetened and the best cornbread I’ve ever had (or made).
Pesto White Bean Bowl
This was quick to make, full of flavor, and full of greens! (My favorite part of the cookbook)
Appleyest Spice Cake drizzled with barley malt syrup
There’s some “naughty” stuff in there too (meaning dessert), but it’s full of non-wheat and non-white sugar recipes, which really makes me happy. This cake was so light and fluffy and without a lot of fat or sugar (Sucanat, in this case).
Slice of Appleyest Spice Cake
Behold the tender crumb!
Pancakes and kitties! November 21, 2008
Posted by a-k in breakfast.9 comments
I confess I read a lot of blogs and drool over recipes and bookmark them or copy them into my notebook or MacGourmet and then never make them. I really am not sure I’ve ever made anything besides Isa’s pumpkin pie brownies from an actual blog, although I often search for recipes online. That is, until today. I had a couple days off from work, it’s colder than it’s been since March (last night the low was 6 degrees. 6 degrees!), and despite my push towards healthier foods, Hannah’s Cornmeal and Cranberry Pancakes popped up in my blogroll perusings last night. I had everything on hand, and, well, I justified it by making a half batch for me and my lady, replacing the white flour with spelt, and using Sucanat as the sugar. (They weren’t that unhealthy to begin with for pancakes, though.)
Cornmeal and Cranberry Pancakes from the BitterSweet blog
They were perfect! I singed a couple because I haven’t made pancakes in ages, but there weren’t any complaints. Cranberries = yum!
I’m also trying to learn how to use my camera more fully to take nicer pictures. I’ve never taken a class, and this is all trial and error at the moment (not to mention my first day of fully manual shooting), but it’s working out pretty well. Still, I don’t think a single food photo so far can surpass the ridiculously photogenic qualities of Patches the cat:
Patches works the camera.
I get to call her mine because I date her owner. She’s giving me good experience with portraits, which I need right now because I’ve been asked to photograph my girlfriend’s band for a press release/new album photo (and I’m really nervous about it). And all this camera stuff will also come in handy come the end of next week, when I pack my bags up and head to my two favorite “S” countries: Sweden and Scotland. I’m taking a much needed vacation to visit my grandparents, sister, and old friends, and let my hands rest from chopping 30lbs. of root vegetables a day at work.
I hope I can post some sort of abbreviated “Thanksgiving” (really, see me making quotation marks in the air with my hands) mini-feast (it’s just the two of us, and early because of my flight), but if I don’t get to it, and you don’t hear from me for a couple weeks, that’s why. I can’t decide whether to make a couple dishes over the course of a few nights, or have a late night extravaganza Wednesday night. What are you doing for the Great Fall Binge, if you celebrate it?
Healthy Breakfasts: Steel Cut Oatmeal November 10, 2008
Posted by a-k in breakfast, nuts, recipe.10 comments
Steel Cut Oatmeal with Bananas, Pecans, and Cinnamon
We’re always told that breakfast is the most important meal of the day. It provides the foundation for the long hours of work ahead, or in the case of my days off, lazing around the house pretending to “clean.” But I’ve never been a big breakfast person. I’m not hungry when I first wake up, and I’m not in much of a position to wake up any earlier than I already do to eat before work. In addition, most cookbook sections on breakfast include sugary carb fests or fried foods or Sunday brunch-type fanciness that don’t really make me motivated to get going in the morning. Come to think of it, not many of my cookbooks include their own breakfast sections.
I’m tend toward the lighter side of breakfast. I tend to go toward the slightly sweeter kind of breakfasts or a big smoothie rather than savory, mainly because they’re quicker to prepare. But in my efforts to curb my sugar intake, I’m looking toward ways to sweeten things up without using refined sugar, opting for fruit-sweetened ways to force some early morning nutrients into my body. (I’m not really force-feeding myself, I’m just trying to change some bad non-breakfast-eating habits.)
Enter the oatmeal! Steel cut oats, being less processed, retain more nutrients and are better for you than their more-processed cousins like rolled or quick-cooking oats. They also, like brown rice vs. white rice, take longer to cook (about 20-40 minutes vs. 5-10 minutes). But if you make a large batch, you can always reheat other portions throughout the week. Or, if you are fancy and don’t have to work earlier than I do, time doesn’t matter much.
On its own, steel cut oatmeal has a nuttier flavor and more toothsome texture. Sometimes I like it plain, and spiced up after it’s cooked. You can toast the oats in margarine before adding liquids but since I am also trying to limit my intake of Earth Balance and up my intake of healthy fats like coconut oil I would probably opt for the latter if I was going to go that route. Generally I just heat up the liquids I am going to cook the oats in, then stir in some spices and the oats and a handful of dates, turn the heat down, and cook until most of the liquid has absorbed. I have a lot of flavor combinations I play with – traditional flavors like cinnamon and apples, or festive like coconut, ginger, cinnamon, and pecans.
I’m including a recipe for a more unusual combination, but you can switch out the spices and liquids to suit your own taste. Remember those instant packets of oatmeal? When I was little, I loved the peaches and cream or strawberries and cream. I don’t know how much I’d like that combination now, but this recipe pays homage to that rich, creamy, and fruity sachet of breakfast, only without the artificial flavors, preservatives, and refined sugars. The flavors are subtle: a combination of apricot nectar and hemp milk provide the creamy, slightly fruity base, sweetened with softened dates and spiced with cinnamon and nutmeg. A small handful of chopped nuts adds extra protein and a nice crunch to this steamy bowl of filling yumminess. If you’re feeling extra decadent and want to add some calcium to your morning routine, stir in a few tablespoons of tahini before serving. Also, this makes a big pot for leftovers. Feel free to halve it if it’s just you, or if you just don’t dig eating the same breakfast for a few days.
Creamy Apricot Steel Cut Oatmeal with Dates and Nuts
Creamy Apricot Steel Cut Oatmeal with Dates and Nuts (makes 4 hearty portions or more):
2 c apricot nectar
2 c hemp milk or other non-dairy milk
2 c steel cut oats
pinch of salt
1/2 c pitted, chopped dates
1 tsp cinnamon
1/2 tsp nutmeg
chopped pistachios, walnuts, and/or other nuts (optional)
Bring the nectar, hemp milk, and salt to a low boil over medium heat. Stir in the oats, dates, cinnamon and nutmeg and reduce the heat to very low. Cook, uncovered, for 20-30 minutes, stirring occasionally to prevent sticking. Spoon into serving bowls and top with nuts and a dusting of cinnamon, if desired.
maple buckwheat crispies and vanilla carob sesame milk June 13, 2008
Posted by a-k in breakfast, cookbooks, dairy alternatives, milk, raw, recipe.16 comments
maple cinnamon buckwheat crispies and vanilla carob sesame milk with strawberries and bananas
i made my own cereal! it was most exciting, and i can’t wait to try out different variations. texturally and physically, they resemble corn flakes, but the flavor of these maple cinnamon buckwheat crispies far surpasses any storebought cereal i’ve ever had. and hello! they’re made of buckwheat, which is way better for you than corn. i used the recipe from raw food real world, only i cut back on the sweeteners. all you do, really, is soak buckwheat for an hour, drain it, and pulse it in the food processor with maple syrup, cinnamon, and a little salt (i omitted the stevia, since i’m not a fan). then spread it on some dehydrator sheets and let the fans do their thing for about 12 hours, flipping towards the end. then you break them up into “flakes” and store them in an airtight container. (if you don’t have a dehydrator, you can also dry them in the sun. this will take more or less time depending on the humidity where you live.)
in addition the great taste, they stay crispy in milk for a long time! that is a big plus for me, as soggy cereal is one of the worst things i know. and speaking of milk, i’ve been experimenting beyond my usual almond milk, and most recently have been wanting to try out some nut-free milks. first i made pepita (raw pumpkin seed) milk, which was the faintest tint of green and probably would have tasted a lot better if i hadn’t oversalted it. not to be disheartened, i tried again, this time with sesame seeds. if you’re like me, you might be thinking what? sesame milk? and while it’s not as neutral as a nut milk or rice milk, the taste is quite a sophisticated base for other additions. i sampled it plain and nearly as thick as a creamer – it was drinking a subtle, thin tahini.
plain sesame “cream”
since i was planning to use it for breakfast-y, drink-y purposes, i decided to add some other things. i thinned it out with more water, sweetened it with agave nectar, added some raw carob powder, and scraped the seeds out of half a vanilla bean. i don’t buy vanilla beans very often; in fact, this is only the second time in my life i have (the first time was last fall). there is a huge difference between vanilla extract and a vanilla bean, beyond the fact that the extract contains alcohol or glycerin. there is something earthier and, for lack of a better term, sexier about that little dark wrinkled pod and its aroma. but my favorite part, really, is the tiny little black specks that color the neutral shade of a good homemade vegan milk (or ice cream!).
the only thing i would do differently with this milk next time is add more carob powder, for a richer color and a little more flavor. then again, i really love carob! i bet some cocoa powder would work just as well if you’re into that whole chocolate thing. and i apologize for the poor picture quality – i made this the day of a big dark storm:
vanilla carob sesame milk (makes about 1 quart):
1 c raw sesame seeds, plus soaking water
1 quart filtered water, divided
2-3 tbsp agave nectar (or to taste)
2 tbsp carob powder
1/2 vanilla bean, scraped (or 1/2 tsp vanilla extract)
pinch of salt
soak the sesame seeds in two or more cups water for 6 hours or overnight. drain and rinse. place the sesame seeds in a blender with two fresh cups of water and blend for a few minutes, until smooth. strain through a nutmilk bag (or several layers of cheesecloth) into a bowl and rinse out your blender. return strained milk to blender. if you want a really thick milk, you don’t need to add as much water, but i found the thinned version to still be quite creamy (and less intense on the tahini flavor). add the remaining water, carob, vanilla, and salt, and blend until thoroughly mix. store in the refrigerator, and shake before serving, as it will separate.
(alternatively, you could cheat and add a few tablespoons of tahini to a quart of water with the rest of the ingredients, and then blend those for a few minutes, if you’re short on time or don’t have access to bulk sesame seeds. i’ve done it with nut butters and found the taste to be a little different, but i can’t vouch for the tahini version by experience, although i know many people do make sesame milk this way.)
a tasty milk for a tasty cereal, topped off with strawberries and bananas. are there any flavor combinations you think would be a good idea for new batches of the cereal or the milk?
a lovely sunday May 5, 2008
Posted by a-k in ani phyo, breakfast, coconut, cookbooks, dairy alternatives, dessert, nuts, parties and happenings, raw, recipe.10 comments
oatmeal pancakes with maple syrup, raspberries and peaches
a and i woke up and made oatmeal pancakes (recipe from how it all vegan) and coffee, and i popped down to the coop to get some raspberries and peaches to have with it. two pancakes apiece later, we were stuffed and ready for the day!
we rode our bikes to the may day parade on bloomington ave, a parade of progressive politics, puppetry, dancing, drumming, colorful costumes, stilts, bicycles, pagans and art (to name just a few). you can check out my may day parade photos on flickr. it’s fun to see so many people you know, and it also feels like a celebration of spring, when everyone emerges from the cold, dark winter in bursts of color and warmth.
after getting sufficiently sun-kissed, we stopped at the jasmine deli for a much needed snack of mock duck spring rolls, and then went home to make a potluck contribution for my friend’s birthday party. a lot of my friends are vegetarians, but not vegans. however, they always consider me and i don’t have to worry about only getting to eat what i brought. here is my plate of savory goodies (unfortunately sans the delicious piece of sea salt focaccia that peter baked… you can find a picture of me stuffing my face with it on his flickr account):
there’s another raw recipe (my potluck contribution) coming your way below. i decided to make a raw apple crisp, which i’ve had once, but never made before, so that was a bit nerve-wracking. but it worked out wonderfully and people really liked it. spiced, moist, crisp apples topped with a nut and seed topping, and served with a dollop of vanilla cashew cream. yum! fresh food tastes so good!
raw swedish apple crisp (serves 8-12):
(part of this is adapted from ani phyo’s recipe for all-american apple pie)
1 orange, peeled and deseeded
1 tbsp fresh lemon juice
1 handful dates, deseeded and chopped
1 tsp vanilla extract
water as needed
1 tsp cinnamon
1 tsp (or more) ground ginger
1 tsp cardamom
6-7 crisp apples (use one or a variety, i used pink lady)
1/2 c raw almonds, dry
1/2 c raw pumpkin seeds, dry
1/2 c raw walnuts
5-6 dates
1/2 tsp vanilla extract
1/2 tsp cinnamon
water as needed
1/2 c dried, shredded coconut
2 tbsp black sesame seeds
blend the orange in a blender or food processor, then add the lemon juice, dates and vanilla to make a syrup. if the mixture seems too thick or isn’t blending well, add some water. pour syrup in a medium mixing bowl and add cinnamon, ginger, and cardamom. (cinnamon and cardamom can taste slightly bitter, so if the syrup seems so to you, you can add a little more ginger to tone the bitterness down.) wash and chop or slice the apples, adding them to the syrup as you go and tossing them to prevent browning. place apple-syrup mixture into a casserole dish or baking dish (mine is a bit small at about 7×10).
to make the crisp topping, place almonds, pumpkin seeds, and walnuts in a food processor and pulse into a coarse meal (you don’t want to overprocess them, as they provide the bulk of the texture in the topping). add the dates, vanilla, and cinnamon, and process until well mixed (you can add water if there isn’t enough moisture holding it together. transfer to a bowl and stir in the coconut and black sesame seeds. press this mixture evenly on top of the apples. (at this point you could probably dehydrate it if you want a crispier topping, but i don’t have a dehydrator and i think it turned out just fine!)
vanilla cashew cream (makes a little over 1 c):
1 c raw cashews, soaked overnight
water as needed
2-3 tbsp agave nectar
1-2 tsp vanilla extract
1/8-1/4 tsp ground turmeric (optional)
drain the cashews and place in a food processor. blend into a fine meal, then add agave nectar and vanilla extract. process, adding enough water to make a thick, smooth cream. i added turmeric to make the cream slightly yellow, which stems from a personal, nostalgic desire to emulate the vanilla cream you get with swedish apple cakes and crisps, but not necessary. serve on top of your crisp (or a baked pie, in place of ice cream!).
besides the cashew soaking, this whole endeavor took about 45 minutes from start to finish. and it’s good for you (well, for a dessert anyway)! i had a lone leftover piece for breakfast this morning.
pre-trip food assortment March 27, 2008
Posted by a-k in breakfast, cookbooks, my sweet vegan, sammiches and wraps, tempeh.8 comments
tempeh reuben on artisan pumpernickle bread with spring mix salad
we’re working on getting ready for a weeklong trip to texas early next week, so my internet existence has been intermittent and will cease to exist after tuesday (but only temporarily!). and hence, no recipes and few presentable items.
my sweet vegan’s bananas foster cupcakes (pardon the lack of lighting and lack of familiarity with another camera)
i finally broke down and got my sweet vegan, though i hardly need to make any more sweets. still, it makes for wonderful companion baking! my friend amber and i whipped these up last weekend, making a single layer cake (not pictured) and twelve cupcakes… seriously, it makes that much cake! they also convinced amber that vegan baking exists and is flavorful and delicious. a slight rum flavor, creamy banana, and caramel frosting.
vegan swedish pancakes with strawberry-orange-date syrup
one day i spent battling the vegan crepe/swedish pancake. though i got a few good ones, and they tasted pretty good, i feel i need to work on them a little more. unfortunately it seemed that the best ones were also the ones cooked in the most earth balance, so i feel pretty guilty about devouring crepes for breakfast, lunch and dinner (no, i’m so not kidding… i shudder to think about it). once i feel enough time has passed to justify making these again, i’m going to hold or partake in a brunch party, and make a swedish pancake torte!! it’s going to be amazing and full of berries.
stack of vegan crepes, all sizes and textures…
tempeh reuben crepe… weird, but not as weird as you might think. it’s no reuben, but makes good use of leftovers if you can survive without the toasty rye bread.
savory portobella and caramelized onion crepe torte, sans cream gravy
savory portobella and caramelized onion with thyme cream sauce… i can’t believe i ate half of this at the end of the day. i should be dead, shouldn’t i? maybe not, but i can tell you the salad i had with this was a really welcome contrast. nom nom.
so i’m not sure if i’ll have another post before i leave (i hope to), but hopefully i will have some pleasantly-surprising documentation about vegan eating in south texas, which sounds scary and unrealistic right now. but you never know!
