Mamaw Mary's Oatmeal Cake Veganized

It is Father's Day, and today is a day to celebrate great dads.  My Daddy, as I've stated in an earlier post, is just amazing.  He is wonderful.  For Father's Day, I wanted to make him a great dessert, and decided on making him one that reminds him a lot of my Mamaw Mary.  She had this old Oatmeal Cake recipe that has survived around 60 years or so (Dad estimated this number).  He wanted me to make sure we could both eat it, so I veganized it.

It is an ooey gooey cake with a caramel-like sauce on top.  To make the cake ooey-er and gooey-er, you will need to poke holes in the top of the cake with a fork before pouring it over top.  This lets the sauce soak into the cake better and takes the cake to a whole new level of awesomeness.  As seen in this picture of the cake before the sauce:

And this picture of it afterwards:

This cake is not as healthy as some of my other recipes.  I wanted to keep it as close to my Mamaw's recipe as possible, and in order to do this, there are two sticks of butter (one in the cake and one in the sauce), a cup of sugar, and two cups of brown sugar (one in the cake and one in the sauce).  Not nearly as healthy, but it is a little healthier than the normal version just because it doesn't have the cholesterol from the eggs and no dairy for people like me who are allergic to it from the get go.  Veganism makes so much sense for me and to me.  I love it, even more than this cake.

Dad, Mom, and I all loved it.  It is super sweet and scrumptious.  I may be having it for breakfast tomorrow morning if Dad doesn't make it disappear before then.

Ingredients:


Cake:
1 1/2 c. boiling water
1 c. old-fashioned rolled oats
1 stick of Earth Balance buttery spread, melted
2 flax eggs (2 Tbsp. milled flax seed + 6 Tbsp. water)
1 c. brown sugar
1 c. white sugar
1 1/2 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 1/3 c. whole wheat pastry four


Sauce:
1 c. brown sugar
1/2 c. vegan buttermilk (1/2 c. soy milk + 1/2 tsp. apple cider vinegar)
1 stick Earth Balance buttery spread
1 tsp. maple syrup
1 tsp. vanilla
1/2 tsp. baking soda


Directions:


1. Preheat oven to 375 degrees.
2. Grease a 9 x 13 cake pan. 
3. Combine the oats, melted butter, and boiling water in a medium-sized bowl.  Set aside to soak for 20 minutes.
4. After the 20 minutes, in a separate medium-sized bowl, combine the flour, cinnamon, baking soda and salt.  Stir together and set aside.
5. In a large mixing bowl, combine the brown sugar, white sugar, and flax eggs until well mixed. 
6. Add in the oat mixture.   Stir until well combined.
7. Slowly pour in the flour mixture into the wet mixture, about 1/2 a cup at a time.  Combine well.
8. Pour the cake mixture into the cake pan.  Bake for 45 minutes or until a toothpick inserted comes out clean.
9. About 35 minutes into the cake baking process, you'll want to start the sauce.  Begin by combining the soy milk and apple cider vinegar in a glass measuring cup.  Set aside for about 5 minutes.
10. Melt the stick of butter in a medium sauce pan over medium-low heat.
11. Add in the brown sugar and combine.
12. Add in the vegan buttermilk and maple syrup.
13. Bring mixture to a boil and let boil for 2-3 minutes (your cake should come out of the oven about this time.  Go ahead and poke holes in the top of the cake with a fork).
14. Remove from heat and stir in vanilla.
15. Stir in baking soda (WARNING! This will make it foam up and look like it may boil over and out of the pan).
16. Pour hot sauce over the hot cake.
17. Let sit for 10-15 minutes.
18. Cut the cake, grab a plate, and chow down while still warm.


In my opinion, the cake is best while it is still warm.  Dad loves it once it has cooled off the best.  Either way, it's delicious.

Mamaw's Quick Rhubarb Jam (veganized)

One of my favorite things that Mamaw Eliza has ever made is Rhubarb Jam.  She makes a quick version of jam that doesn't use fruit pectin.  It uses Jello.  Yep, Jello is not vegan.  But, there is a vegan version of jello, and I decided to try it in making some Rhubarb Jam.

Yes, this is what it looked like on toast, and below is it in jars.

It turned out AMAZING!  I also replaced the sugar in the original recipe with agave nectar.  Have I mentioned how much I love agave nectar?  Well, this was perfect. 

The color of mine turned out a bit darker than Mamaw's does.  She uses strawberry or cherry flavored jello, both of which are excellent options.  I did use Raspberry with mine, and I loved it.  I am such a raspberry fanatic.  And if you are wondering what the orange-yellow spots are in the jam, that is pineapple.  And it makes it even sweeter and more amazing. 

As far as canning goes, you can can traditionally, or you can can them my way.  See the apple butter post for how I do it.
Ingredients:

5 c. finely diced rhubarb
2 1/4 c. agave nectar
2 boxes 3 oz. vegan jello
5 c. crushed pineapple (if using cans, 2 20 oz. cans) with juice

Directions:

1. Add rhubarb and agave nectar in a large pot over medium-high heat.  Bring to a boil and let boil together for 10 minutes.

2. Add jello to the mixture in the pot. Bring back to a boil and let boil for 10 minutes.

3. Add pineapple to the pot.  Bring back to a boil and let boil for (wait for it... ) 10 minutes!

4. Remove from stove and can your jam, or cool and serve immediately. Chow down!

I decided to try mine for the first time with some almond butter on Ezekiel 4:9 bread for the best PB&J that I have ever had.

Bagel Thin Buffalo Tofu Pizzas

I wanted to make a buffalo tofu pizza, but I didn't want to make some homemade pizza crust and wait.  I wanted to make something quick and good.  On the table I had a bag of Everything Bagel Thins.  These are perfect because they don't have a high calorie count and the top of one bagel with all the toppings would be more than enough for dinner.  At the same time, with all the working out I do, eating both the top and bottom wouldn't be so bad as well.  The outcome turned out better than I could imagine.

I also made another one with plain pizza toppings for my dad.  He loves thin crusts, and it was perfect for him.  I loved how the buffalo tofu turned out, and I did bake it before putting it on the bagels to make the pizza.  Simple and quick, these are just so good. 

When making buffalo sauce, I have a tendency to make it really hot.  It's a matter of preference and eye balling it for me.  To make the buffalo tofu, simply take 2 Tbsp. of melted Earth Balance buttery spread and add Frank's Red Hot sauce to it until it becomes orange.  Taste and make sure it has the right heat for you.  Then, add salt and pepper if desired.  I usually add some pepper but no salt.  The sauce already has enough for me.  Put the tofu (about 8 oz. cubed) in a pan lined with aluminium foil.  Pour the buffalo sauce over the tofu and toss.  Cover with more foil and pop into a 350 degrees preheated oven.  Check the tofu and stir ocassionally.  In 30 minutes, take the top piece of foil off and cook for another 15.  You should have some really great buffalo tofu.  It is great on a wrap, by itself, on a buffalo pizza, or on a mini buffalo bagel thin pizza.

Ingredients

Buffalo Tofu
2 Tbsp. diced onion
2 Tbsp. diced banana pepper
2 Tbsp. diced tomato
1/4 c. Daiya cheese shreds
1 Everything Bagel Thin

Directions:

1.) Preheat the oven to 350 degrees.
2.) On a small baking sheet, separate the bagel top from bottom.  Lay both part on the pan, crust side down.
3.) Put half of the ingredients on each bagel thin and top with the Daiya cheese.
4.) Put in the oven until the cheese is melted.  If you want the cheese to be a little crispy, turn the oven onto low broil and watch carefully.
5.) Remove from oven, transfer to plate, and chow down.

These are going to be a go-to staple for me when I have little to no time but want a lot of flavor. 

Tempeh and Vegg Tofu Quinoa Bowl

When I first heard about the Vegg, I was overly thrilled.  The thing I missed most when going vegan was egg yolk.  I loved it.  I would make and over-easy egg and eat it with taters, sandwiches, bread, everything.  But, it was and still is worth giving up.  And when I got my package of Vegg in the mail, I mulled over what I could make with it.  My dad's fried rice is something that almost everyone I know loves.  At the same time, I wanted to make it much healthier.  That package of Vegg allowed me to make Daddy's Fried Rice with a twist.

It was just like Daddy's rice, but with quinoa instead of rice, tempeh instead of bacon, and tofu made with Vegg instead of egg.  I also added some brocoli in for a little more nutrition.  I had put off eating tempeh until recently because I was a little scared of it.  Now, I wish that I would have tried it sooner.

Before I go further into the recipe itself, I want to go into the Vegg.  I had super high hopes when I first read about the Vegg.  When I got the packet in the mail, I was anxious.  I was super nervous and excited because it had the potential to bring something back to me.  I am so happy to say that this is PERFECT!  I absolutely adored it.  I couldn't imagine anything this good as a replacement.  Here is what the tofu and Vegg looked like before I brought it into the quinoa dish.

I could eat this morning noon and night.  I love it.  But, back to Daddy's rice.  I love quinoa because it does give an energy boost for me before I run and do my evening workout.  It is a great rice replacement.  The tempeh was Tofurky brand's Sesame Garlic.  It was amazing on it's own and in the quinoa bowl.  And Daddy's fried rice would not be complete without green onion.  Luckily, we have lots in the back yard in our little garden.  I could not be more happy with having it out there.

This is the corner of the garden with our lettuce, two tomato plants, and green onions. Fresh garden produce is better than any that you can buy in a store, without exception. 

Ingredients:

1 c. firm tofu, cubed
1 1/2 c. of the Vegg
1/2 Tbsp. Earth Balance buttery spread
1 Tbsp. canola oil
1 package Tofurky's Sesame Garlic Tempeh, diced tiny
1 green onion, chopped
1/2 c. steamed brocoli
1/4 c. low-sodium soy sauce
1/4 c. low-sodium teriyaki
2 c. vegetable broth
3/4 c. quiona
1 tsp. sesame seed oil

Directions:

1. In an iron skillet, melt the Earth Balance over low heat.  Add in the rofu and the Vegg.  Keep an eye on this as you continue to stir and cook the other components. 
2. In a rice cooker, add the quinoa, low-sodium soy sauce, low-sodium teriyaki sauce, vegetable broth, and sesame seed oil.  Turn it on and let it cook.
3. In a second iron skillet, add the oil and let it get hot over medium-low heat.  Add in the tempeh.
4. Cook the Vegg tofu until the Vegg becomes thick and the tofu is done. 
5. Cook the tempeh until it is browned.
6. Once the quinoa is done, add in the tempeh, Vegg tofu, green onion, and brocoli.  Mix together.
7. Grab a bowl, and chow down.

There is several things going on at once here, but it is still really simple.  It is an awesome evening meal.

Banana Carob Puppy Pops

I have two beloved monsters: Zuki and Brom.

For those who don't know, Zuki is the Pembroke Welsh Corgi, and Brom is the Golden Retriever mix.  I love them both so very much.  Every now and then, I like to make them something special, a homemade treat.  Sometimes I bake them up some cookies, and sometimes I make them something frozen.  Today, I made them Banana Carob Pops.

These are made simply using an ice tray and a blender.

These are quick easy treats for dogs, and ya know, people can totally eat them, too.  And yes, even these are vegan. 

Ingredients:

1 ripe banana
1-2 Tbsp. Carob
1/4 c. natural peanut butter
1/3 c. natural apple sauce
1 c. water
Pinch of cinnamon

Directions:

1. Put all ingredients into a blender and blend until smooth.
2. Pour mixture into an ice tray.
3. Place in the freezer until frozen solid.
4. Pop out and let your pups chow down.

You could always take the wet mix and add in oats and whole wheat flour to make a cookie for the dogs as well.  When I do this, I add in some unsweetened carob chips as well. 

Pineapple Teriyaki Portobello Caps

It is in fact grilling season.  We don't have a grill inside the house, but I have found that by adding a little liquid smoke to the marinade, you can make it taste like it was grilled over an open flame.  I really love eating a grilled portobello.  When made right, they are absolutely delicious.  So, I came up with an Asian inspired marinade with a tropical twist for my summer.  The result was a tastey meal.

Underneath the mushroom is a grilled onion, but the portobello cap took over.  Here's an action shot of my almost eaten one.

It is sooooo good!  I had to show you just to prove that there is an onion in there.  The bread is an Ezekiel 4:9 bun.  I found them at Whole Foods in Lexington.  You can use whatever bun you want, but this is a great choice. 

The portobello caps turn out best if you marinate them overnight.  They will come out looking like the following.

You can see the marinade seasonings on top.  These make a really great sandwich.  Whether you want a vegan option or are just looking for a meat alternative, these are fantastic.

Ingredients:

1/3 c. diced pineapple
1/4 c. diced vidalia onion (you want the sweet onion)
1 c. low sodium teriyaki
2 Tbsp. rice wine vinegar
1-2 tsp. liquid smoke
2 tsp. vegan worchestire sauce
1/2 tsp. sesame seed oil
1 Tbsp. Schezuan Seasoning ( I use the Spice Hunter blend)
2-4 portobello caps
2-4 slices of pineapple
2-4 slices of onion
2-4 buns

Directions:

1. In a blender, blend together all of the ingredients EXCEPT for the portobello caps. 
2. Add the marinade to a gallon-sized zip lock baggie.  Add portobello caps to marinade and let marinade overnight.
3. Add portobello caps, pineapple, and onions to a hot grill.  And cook until the portobello caps are tender.
4. Toast the buns on the grill until they begin to get a little brown on the bottom side.
5. Assemble the grilled portobello caps by placing the onion on the bottom, then the portobello, then a pineapple.
6. Set on a plate or napkin and chow down.

These came from the want of a grilled portobello and a grilled pineapple.  Because, honestly, those are the best two things ever on a grill.  They are spectacular!

Serve up with some sweet potato fries and have a homemade popsicle for dessert.  It's a tropical escape, almost. 

Kushaw Turnovers

I have to start out explaining that kushaw is a kind of squash.  It is big and has a goose-like neck.  And you don't think of putting it in something that is known to be sweet and biscuit-y.  Here is a kushaw:

It's chubby and adorable.  I love them.  When cooked by me or my Daddy, kushaw turns into a hybrid kinda beast.  It tastes kinda like an apple and a pumpkin got together and had a wild party with some apple pie spice, cinnamon, and a bit of sugar. 

TA-DAH!  Amazing and super yummy cooked kushaw that is not too sweet.  But it is just soooooo good!  The thing about kushaw is that it really is a matter of taste.  So, for the cooked kushaw, you will need kushaw, sugar, apple pie spice, cinnamon, and your own taste buds.  Let them be your guide through the making of kushaw.  You cook it over low heat until it all melds together.  This process takes a few hours, so be prepared.  The next step is to take the cooked kushaw and transform it again into pillowy goodness, also known as turnovers.

And here is a sneak peak inside those lovely little things.

These are DELICIOUS.  I'll be having them for breakfast for the next two mornings as well.  I froze some leftover kushaw, so the next time Jeremy is here or whenever I go there, I can make him some and take them to him. 

Before I begin recipe writing, the crust for these is a basic biscuit dough.  If you have one that you like, go for it. The one I'll be using is magnificent and super uber easy, as well as awesomely vegan. 

Vegan Biscuit Dough

Ingredients:

2 1/2 c. self-rising flour
1 c. soy milk
1 tsp. apple cider vinegar
1/4 c. vegetable oil

Directions:

1. In a measuring cup, mix together the soy milk and apple cider vinegar.  Set aside to let curdle to make vegan buttermilk (about 2 minutes).
2. In a large bowl, add self-rising flour.  In the middle of the flour, make a small well (a hole) to put your wet ingredients in.
3. Add oil into the well, then add soy milk.
4. Using a wooden spoon, begin incorporating the flour into the wet ingredients.  Continue to do so until a nice biscuit dough is formed (DO NOT OVERHANDLE! If you do, your biscuits will be tough and chewy).

Kushaw Turnovers

Ingredients:

One batch of vegan biscuit dough
One batch of cooked kushaw
2 Tbsp. melted Earth Balance butter

Directions:

1. Preheat oven to 375 degrees.
2. On a clean surface, spread a little bit of self-rising flour. 
3. Pinch off about an inch and a half round piece of biscuit dough.
4. Lay it in the flour, and using a rolling pin, roll out dough into an oval shape.
5. Dip about 1/8-1/4 c. of the kushaw into the middle of the rolled out biscuit.
6. Take a hold of the longer side and fold it in half around the kushaw. 
7. Press the ends together using your fingers.  Cut three slits in the top of the turnover.
8. Put onto a slightly greased cookie sheet.
9. Repeat until all dough is gone. 
10. Brush the melted Earth Balance on the tops of each one.
11. Place cookie sheet in the oven and bake until the tops are started to turn golden.
12. Remove from oven and place on a cooling rack. 
13. Grab one either cold or hot and chow down.

These make excellent desserts or are amazing for breakfast.  They are good both cold and hot.  I prefer them warm myself, but since I ate one cold for breakfast and all I did was make happy sounds and eat it until every last crumb was devoured, I can't say I don't like them cold.  Definitely worth the time to make these.

Raw Carob No-Bake Cookie Sandwiches

I haven't posted a recipe in a while, but today, I perfected one.  I loved it and adored it.  Most of you may not realized that I have been eating a low-fat, high carb raw vegan diet for about two weeks now.  And I have to say, I'm loving it.  Today, I was going to the pool to swim around and enjoy myself.  With pool comes a need for something sweet and frozen.  Enter the ice cream sandwich cookie. 

One of my favorite things from my raw food diet is my banana soft serve.  So, I basically came up with two recipes: carob and goji berry banana soft serve and raw carob no-bake cookies.  Both recipes turned out really super well, better than I could have dreamed.  Together, these recipes turned out to be one incredible ice cream sandwich.  On a side note, these are doggie friendly.  Zuki was very happy to find this out as she nommed away at the bite I gave her. 

You have to make the cookie first, let it sit in the fridge or freezer to firm up.  Oddly, it take about 15 minutes for it to firm up in the freezer, and 15 minutes for the bananas to thaw out a bit from being frozen.  Perfect timing, in my humble opinion.

Raw Carob No-Bake Cookie

Ingredients:

13 Medjool dates
1 c. raw sun-dried mulberries + 1/3 c. for crust
1 Tbsp. raw carob powder

Directions:

1. Add 1/3 c. of the mulberries into a food processor.  Process until it is in inidivdual berry kernels.  Add to a bowl or plate.
2. In the same food processor, add remaining mulberries, dates, and carob powder.  Pulse until well combined.
3. Pinch off pieces of the cookie, and form into flat disks. 
4. Press one side into the mulberries on the plate to form a crust on the outside of the cookie.
5. Repeat until all cookie dough is gone.
6. Set in the freezer for 15 minutes or in the fridge for 30 minutes.

Onward to the banana soft serve yumminess!

Carob and Goji Berry Banana Soft Serve

Ingredients:

2 frozen bananas
2 tsp. raw carob powder
1-2 Tbsp. goji berries
2 Medjool dates

Directions:

1. Set bananas out and let thaw for 15 minutes.
2. Add the bananas, carob powder, goji berries, and dates to a food processor.
3. Pulse until well combined and smooth.

And now for the combining of the two.

Raw Carob No-Bake Cookie Sandwiches

Ingredients:

One batch of Raw Carob No-Bake Cookies
One batch of Carob and Goji Berry Banana Soft Serve

Directions:

1. Take chilled cookies out of the fridge or freezer. 
2. Spread about 2-3 Tbsp. of the banana soft serve on top of one of the cookies (crust side down).
3. Top with another cookie.
4. Do this until there are no cookies remaining.  Chow down!

Part of the inspiration to play today is that I am entering a contest.  It is the FullyRaw Kristina Recipe Contest.  It is through Facebook, and I will be posting a link on there.  If you get a minute, vote for me!

Raw Foods: Virgin Pina Colada Tarts

I promised Jen I would post this recipe a week ago, and I never did.  So, today, I am posting them.

These are my Pina Colada Tarts.  And there were DELICIOUS!  Raw food is simplicity at its best.  And this creation was great.  I was so proud of them.

So far, this is my favorite thing that I have made on my raw foods diet.  It was almost effortless.  Today's post is going to be a short one because I have tons of things left to do, but it is here!

Ingredients:

Crust:

12 Medjool dates, pitted
1/4 c. shredded unsweetened raw coconut

Filling:

1 c. diced pineapple (fresh)
1 banana
6 Medjool dates
2 Tbsp. shredded unsweetened raw coconut

Directions:

For Crust:

1. Add the dates and coconut to the food processor. 
2. Pulse until they are mixed evenly.  You want the mixture a little sticky, but not too sticky.
3. Pinch off pieces and form into little cups.
4. Set into small muffin cups.

For Filling:

1. In the same food processor, add all the filling ingredients and pulse until well mixed.
2. Put filling into crust.
3. Freeze for 1 hour.
4. Take out of the freezer and top with a little extra coconut.  Chow down!

These are scrumptuous and good for anytime.  Enjoy!

Banana Soft Serve/Ice Cream/Whip

I have been doing my raw food homework.  I've been reading a lot and learning even more.  And some of the things that I have found have ASTOUNDED me.  I was curious about this banana soft serve.  It is the easiest thing in the world, ever.  The following has absolutely blown my mind. 

I cannot tell you in words just how good this stuff was.  It actually tricked my dad.  And there was not enough time to take a second picture of this.  I ate it in NO TIME.  And if you are wondering what is beneath this, Apple "Oatmeal." It was epic and awesome.  She puts Banana Whip on hers, which is awesome.  I made mine slightly different.

Ingredients:

1 frozen banana

Directions:

1. Take the banana out of the freezer.  If you are wanting more of a hard ice cream, put it straight from the freezer to the food processor.  If you want soft serve, let it sit out for 15 minutes or so then put in the food processor.  If you want banana whip, let it sit out for about 45 minutes then put in the food processor.
2.  Process until it gets to the desired consistency.
3. Put in a bowl, and chow down.

To let you know just how great this turned out, I froze the rest of the bananas in the house (almost two bunches).  I will be making this all week for breakfast, possibly for forever.  I kid you not.

Spinach, Berry, and Walnut Salad

For lunch, something that is super quick and tasty is often what I want or need when it comes to eating lunch at school.  For the past two days, I have chopped spinach, added about a cup of berries, and added some walnuts on top.  I do think that the strawberry salad was my favorite, but the huckleberry one was pretty darn tasty as well.

Salads like this are so simple, and taste decadent. 

It takes almost no prep, and it is a perfect lunch.

Ingredients:

2 c. chopped spinach
1 c. berries of choice
1/4 c. chopped walnuts

Directions:

1. Add all ingredients in a bowl, and chow down.

This has all the nutrients that you need, and it is super filling.  I love it!

Quick and Easy Pasta Bowl

I have been eating lots more raw foods lately, and I will post some quick and easy lunch salads as well.  I mean, it's not like it's rocket science or anything, but sometimes, posting a simple recipe, makes you think about all the possibilities that are still out there waiting. 

This pasta came about when I realized I was hungry and needed to eat, but my pasta was nowhere near ready.  I decided just to throw a few things in nom while I could.  I made quinoa pasta, so I thought I would do something simple.  And simple things are more often than not some of the best foods.

It was absolutely wonderful.  If you don't like the garlic or are not a lot of garlic, this is a great pasta for you.  It goes together in less than 15 minutes, and this is for a single person.  I couldn't finish all of mine, but I wanted to finish it.

Ingredients:

1 c. cooked quinoa pasta noodles
1 good-sized roma tomato, diced
1 handful of spinach, chopped
juice of half of a lemon
salt and pepper to taste

Directions:

1. Put the cooked noodles in a bowl.  Add in lemon, salt, and pepper, and stir until well dispersed.
2. Add in the spinach and diced tomato, and mix until well dispersed.
3. Grab a fork, and chow down.

It's quick, easy, and tasty. What more could you need on a lazy evening?

Chocolate and Black Raspberry Raw Muffins

Last night, I was thinking of makin overnight oats, but, much to my chagrin, I had no bananas!  Without bananas, I cannot make the overnight oats.  Instead of going five minutes down the road to the store to get some bananas, I decided to make some more raw muffins.  I thought about what I wanted in them, and, after much debate (about 2 seconds really), I knew I wanted to make chocolate raw muffins with black raspberries in them.  This was a fantastic decision because they were delicious!

Mom declared that these were the best things I have ever made.  They are chocolatey, coconuty, nuty, and the burst of black raspberry in them is just spectacular.  Mom had me take a bite so she could see my face whenever I ate it.  She knew this was one of my new creations and knew that I was going to love it.  Mom didn't try my first raw muffins, so she was thrilled with them. 

For me, these were better than the first only because black raspberries are my favorite.  And they have 100% dark cocoa in them.  That is all that needs to be said really.

Ingredients:

4 Tbsp. cashews or 2 Tbsp. cashew butter
2 Tbsp. walnuts
1 Medjool Date, pitted
1/2 Tbsp. coconut oil, melted
1/4 tsp. vanilla extract
1 tsp. agave nectar
2 tsp. dark cocoa powder
3 tsp. unsweetened shredded coconut
2 tsp. chia seeds
Black Raspberries

Directions:

1.  Put a piece of parchment paper on a plate and set aside. 
2.  In a small food processor, add the cashews, walnuts and date.  Pulse until dense crumb is formed.
3.  Add in the coconut oil, agave nectar, vanilla extract, and dark cocoa powder.  Pulse again until smooth.
4. Put mixture in a bowl, and with a spoon, mix in the coconut shreds and chia seeds until well blended and smooth.
5. Using your hands, add in the black raspberries and form the muffin mixture into disc-shapes.  Be sure to disperse the raspberries throughout.
6. Set the disc shaped muffin on the parchment paper.  This should make two muffins.
7. Place in the refrigerator and let set up overnight.
8. In the morning, take one off the parchment paper and chow down!

I need to make more of these.  Like, an army of them.  I need more raw cashews.  Those things are so hard to find! Why must you hate me Food City, with all your roasted cashews and unroasted every other nut imaginable?  I'll just order them online or head to Lexington soon.

Jamaican Jerk Black Beans and Mushrooms

Since being on the low iodine diet, I have been eating lots of raw and interesting foods.  But, I have been wanting to make some Jerk Beans or Jerk Chickpeas for a while now.  I got the idea in my head to make them, but really wanted to when I saw a plantain at Food City.  I got it, and the Jamaican Jerk seasoning by Spice Hunter.  I think I could endorse them.  I do love their blends.  But, being on the low-iodine diet, I cannot have soy of any kind, including soy sauce.  Luckily, I found a recipe for something called Oriental Sauce through ThyCa.org.  This is a great replacer for soy sauce, and I think it made the sauce better.  I could just be telling myself this, but I don't think so.  You can find it on page 24 of their free cookbook.

I served them up with some fried plantains that I fried in coconut oil and some cooked quinoa.  They were so good!  The one thing that I wish I could have done was add a little more habanero pepper to mine.  This is something I can rememdy in the future.  I wanted to add a little more meaty depth, and so, I added some portobella mushrooms.  They give a meaty heartiness to food.

This does have some heat, even if you only put 1 habanero pepper in it.  I love some heat, and next time will be putting some more habaneros in.  If you don't like plantains, I would make some sweet taters on the side.  I made two different kinds of sweet taters the next night, but Dad ate one kind before I could take a picture.  I'll try again tomorrow!

Ingredients:

1-2 habanero peppers, seeded and diced (seeds hold the heat.... get rid of them or it'll burn you alive)
4 Tbsp. oriental sauce
6 Tbsp. agave nectar
4 Tbsp. brown sugar
5 tsp. Jamaican Jerk seasoning
4 cloves of garlic, diced
4 green onions
2 Tbsp. apple cider vinegar
zest of 1 lime
juice of 2 limes
zest of 1/2 of an orange
juice of 1 orange
1 c. soaked black beans
2 portobello caps or 6 baby bellas, diced

Directions:

1. In a blender, add everything but the black beans and portobello mushrooms.  Blend until smooth.
2. In a container, marinade the black beans and mushrooms overnight in the jerk sauce.
3. The next morning, add marinade, black beans, and mushrooms to a slow cooker.  Cook on low heat.
4. Once it becomes dark and thick, they are ready to eat.  Grab a bowl, and chow down!

You can serve this with brown rice if you want, but I really love quinoa with it.  The plantains are so good if you get them when they are ripe.  And I did try to bake them once... note, I only did this once.  It turned out so bad.  So, lesson is, fry them if you are going to eat them.

Daddy's Banana Bread Veganized

I know I've already had a post about my daddy, but I have to explain that he makes a Banana Bread that is magical.  There have been several people who while they were sick and could hold nothing else down, they could eat his Banana Bread.  He is very specific about how it is to be made, and he taught me last night not only how to make it but helped me to veganize it.  He was proud, and so was I. 

I will be the first to admit that it was not exactly like Daddy's, but it is pretty darn close!  It was delicious, beautiful, and it went awesomely with my overnight oats this morning. 

On top of everything else, it is much healthier than Daddy's recipe.  While telling me his recipe, he told me that I could replace the butter with apple sauce.  He is figuring out my style, and I can tell that makes him happy.  It does me, too.  His recipe also calls for 2 cups of sugar, and if you want, you can put in the sugar.  I prefer my agave nectar.  It is still sweet but not overly so. 

The recipe makes two loaves, and I made one with walnuts and one without.  I prefer to have walnuts because they are just healthy for you.  Mom and Dad would rather not have them.  So, this loaf was for them.

The most important part for me to learn was Daddy's exact directions on how to make it.  He says that is his secret.  So, I'm writing out the directions as he told them to me. 

Ingredients:

3 Tbsp. flax seed
9 Tbsp. water
1 c. apple sauce
1 1/4 c. agave nectar
1 1/2 tsp. vanilla
1 tsp. salt
7 bananas, very ripe
3 c. whole wheat pastry flour
3 tsp. baking soda

Directions:

1. In a small bowl, mix together the flax seeds and water.  Let sit to thicken.
2. Preheat oven to 350 degrees.
3. Spray the two loaf pans with Baker's Joy or us a little oil and a little flour.  This keeps the bread from sticking to the pans.
4. In a large bowl, add the apple sauce and the flax eggs.  Mix together with a wooden spoon.
5. Add in the agave nectar, vanilla, and salt.  Mix again with the wooden spoon and set the spoon aside.
6. One at a time, smash the banana into the wet mixture by hand.  Smoosh them up as best you can.
7. Take your left hand, and smoosh the bananas and wet mixture together until they are well mixed.
8. In a flour sifter, add the flour and baking soda.
9. Add the dry mix into the wet mix.  Mix together with the wooden spoon until well combined.
10. If you want to add nuts, do so now.
11. Divide the batter evenly between the two loaf pans. 
12. Bake in the oven for 1 hour and 15 minutes. 
13. Remove from the oven and break the sides away from the pan.  Let bread sit in the loaf pans for about 5 minutes.
14. Remove bread from pans and place on a cooling rack. 
15. When bread cools enough, cut into slices and chow down.

If you're like me, the part that intrigues me the most is that Dad's bread recipe has no spice in it.  He was adamant about this point.  He says it simply doesn't need it.  And I have to agree with him.  He makes the best banana bread, and it doesn't need anything extra.  I keep doing Daddy recipes because he is the one who cooks around here.  I will be doing mom's biscuits and dumpling eventually though.  Those are the things at which she is queen.

Raw Blueberry Muffins

Sometiems, ideas and inspirations come at the oddest times.  Mom was insisting that I eat some popcorn.  My battle with low sodium is not yet over, but my sodium levels are sure to be getting back there.  Anyways, I was watching Sweet Genius on Food Network.  I can't say how much I love that show.  I walked into the kitchen and saw my magno kiwi muffins.  I thought about the raw ones that hard turned out good but not perfect from the fridge. I wanted a raw muffin.  I was craving blueberries.  And I finally figured out just how to make them.  Then, the raw bluebbery muffin was born.  And they are cute!

See? Aren't they just adorable?  The sweetness and tartness of the blueberry bursts through the earthy nut flavors, and the coconut just makes it over the top. The nut base can be used in several raw recipes, including cookies, cookie dough balls, and cupcakes. This recipe is chock full of all sorts of protein and vitamins, and it is delicious. I ate one and was so full.

I brought the second one on in to work, and it was split between two coworkers, my trusty food testers Jen and Ranetta, and a student, Swathi. They all said it was fantastic. Jen wanted to make sure I put the recipe up here. It really is simple and worth it.

Ingredients:

4 Tbsp. raw cashews OR 2 Tbsp. cashew butter
2 Tbsp. raw almonds
1 medjool date
1 tsp. agave nectar
1 Tbsp. coconut oil
2 tsp. shredded coconut
1 tsp. flax seeds
1/2 tsp. chia seeds (optional)
2 Tbsp. frozen blueberries

Directions:

1. In a small food processor, process together the nuts and the date until crumbly.
2. Add in the agave nectar and coconut oil.  Process until smooth.
3. Remove mixture from processor and place in a small bowl.  Add in the coconut, flax seeds, and chia seeds (if using).  Mix until evenly distributed.
4. Add in the blueberries.  Form into muffin shaped disk, being about 2 inches in diameter and 1 inch tall.
5. Place muffins on a plate or in a container and refrigerate overnight.
6. The next morning, snag one and chow down!

If blueberries aren't your thing or if you have a hankering for something else, you can add any other frozen fruit, chocolate chips, cocoa powder, carob chips, carob powder, more coconut, or chopped nuts.  You can shape them differently and make all different desserts out of this base.  You can also double, triple or quadruple this recipe to make even more tasty things.

I'm thinking my next raw recipe will be a raw nut fudge... mmmmmmm.

Raw Almond Milk (plain, sweetened vanilla, and chocolate)!

This is long overdue.  I love almond milk.  It is by far my favorite milk.  It has that nut flavor to it, and when unsweetened, it is amazing in savory recipes.  Making it ahead of time and storing it in a Mason jar saves so much time and money.  You will need either a cheese cloth or nut bag for this process.  I would suggest investing in a nut bag. They are washable, reusable, and pretty darn cheap.  I got mine from Amazon for around 6 bucks.  Thinking of all the cash and trees I'm saving makes me happy.

This can replace milk in almost any recipe.  I also made a chocolate version, which I forgot to take a picture of before putting it in with some chia seeds to make chocolate chia pudding.  You can also make sweetened vanilla almond milk for cereal or for dessert recipes. 

This almond milk is headed for an awesome smoothie and possibly some fettucine alfredo.  Some people may think I miss out on food, but I totally eat more diverse foods now than ever before.

Plain Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water

Directions:

1. Add water and almonds in a large bowl.  Let soak overnight.
2. When done soaking, add both water and almonds to a blender.  Blend together for at least 10 minutes.
3. Take a nut bag or cheese cloth and place over a bowl.  Pour almond mixture into the cloth or bag.
4. Squeeze until all the moisture is out of the almond pulp.
5. Yields around 3 1/2 c. almond milk.

Sweetened Vanilla Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water
2 medjool dates
1 vanilla bean

Directions:

1. Add water and almonds in a large bowl.  Let soak overnight.
2. When done soaking, add both water and almonds to a blender.  Add in the dates (make sure they are pitted).
3. Before blending, split the vanilla bean in half and scrape the seeds into the blender.
4. Blend all ingredients together for 10-12 minutes.
5. Take a nut bag or cheese cloth and place over a bowl.  Pour almond mixture into the cheese cloth or bag.
4. Squeeze until all moisture is out of the almond pulp.
5. Yields around 4 c. sweetened vanilla almond milk.

Chocolate Almond Milk

Ingredients:

1 1/2 c. almonds
4 c. water
4 medjool dates
1 vanilla bean
4 Tbsp. dark cocoa powder (100% is best for this)

Directions:

1. Add water and almonds in a large bowl. Let soak overnight.
2. When done soaking, add both water and almonds to a blender. Add in the dates (make sure they are pitted).
3. Split the vanilla bean in half and scrape the seeds into the blender.
4. Add in the dark cocoa powder.
4. Blend all ingredients together for 12-15 minutes.
5. Take a nut bag or cheese cloth and place over a bowl. Pour almond mixture into the cheese cloth or bag.
4. Squeeze until all moisture is out of the almond pulp.
5. Yields around 4 c. chocolate almond milk.

You want to use the milk within a week of making it.  This is when it is freshest and at its best.  Also, keep in mind that this has NO PRESERVATIVES.  It is so much healthier for you.

Raw Salsa

Being on this low iodine diet has caused me to go back into the kitchen and really work with some raw foods.  And I have to say, I am absolutely loving it.  I'm playing with all sorts of ideas.  I made a bean salad of sorts, but it isn't perfect just yet.  However, the salsa I made to accompany the bean salad, and it turned out spectacularly!

Isn't it just beautiful?!  I'm not a huge fan of vinegar, and sometimes, salsa seems to vinegar-y to me.  This uses lemon or lime juice to meld the flavors together, and it turns out so much better in my opinion.  This didn't have much heat because mom and dad can't handle heat.  Next time, I'm going to add a little jalapeno to it or maybe even a tad of habanero. 

If you like some heat, add more heat with the addition of spicier peppers.  Also, fresh cilantro would be even better here.  I simply didn't have any on hand, but for those who do, add about 1/4 cup of the fresh stuff.  If not, follow the recipe below. 

Ingredients:

2 medium sized tomatoes, diced
1/2 green bell pepper, diced
4-5 green onions, diced
2 cloves of garlic, minced
1 tsp. dried cilantro
Juice of 1 lemon

Directions:

1. In a bowl, mix together the tomatoes, peppers, onions, and garlic.
2. Toss in cilantro and mix again.
3. Pour lemon juice over the mixture and stir.
4. Set in the fridge for at least an hour to let flavors meld together.
5. Grab bowl and chow down!

This recipe has no salt, but if you feel you need it, pour it to it.