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Wednesday, September 16, 2015

Cherry Chocolate Granola


This granola is a combination of all of my favorite chocolate pairings in one: cherry, almond, and ginger. Lately, I've been obsessed with replacing most of the oil in granola with a fruit puree. I've already made granola with applesauce, blueberry jam, and strawberry jam.

Today's uses cherry jam. I added cocoa powder, because I love the combination of cherry and chocolate. I also added some almond meal and almond extract, because I also love the combination of cherry and almond. And chocolate and almond. And then I added ginger because chocolate and ginger is great too.

Enough rambling about my favorite chocolate pairings, here's the recipe!

Warning: This will make your house smell amazing.

Cherry Chocolate Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
3 tablespoons almond meal (storebought or grind almonds in a food processor to a fine meal)
1 tablespoon flaxseed meal
1/4 cup cocoa powder
1/2 teaspoon dried ginger
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups frozen cherries
1/4 cup + 2 tablespoons maple syrup
1 tablespoon coconut oil

Make cherry jam: Add cherries to a small saucepan over low heat and stir frequently until cherries start to break down and simmer. Let simmer for 30 minutes, stirring occasionally until thickened.

While jam is simmering: Preheat oven to 300 and line a baking sheet with parchment paper. Combine rolled oats, chia seeds, hemp seeds, almond meal, flaxseed meal, cocoa powder, ginger, and salt in a large mixing bowl.

When jam is done: Whisk maple syrup, coconut oil, and extracts into jam. Add wet to dry and combine well. Transfer mixture to baking sheet and bake for 45 minutes, stirring every 15 minutes. Let cool completely and store in an airtight container.

Monday, September 14, 2015

Cherry Berry Muffins


I made these muffins for a Rosh Hashanah brunch at my mother's house yesterday, although I'm pretty sure I'm the only human there who ate them, as the gigantic box of doughnuts my older sister brought stole the show. My mom's rottweiler, who recently celebrated her sweet sixteen, did steal a muffin off of my nephew's plate and seemed to enjoy it. No one seemed concerned when I pointed out that there are cacao nibs in the muffins. Everyone is convinced she is going to live forever. Heidi, the Bionic Rottweiler!

Cherry Berry Muffins:

2 cups whole wheat pastry flour
1/2 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil
1/2 cup nondairy milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup frozen cherries
1/2 cup frozen blueberries
1/4 cup cacao nibs (optional)

Preheat oven to 375. Line a muffin tin with baking cups and spray lightly with oil.

Combine flour, sugar, baking powder, and salt in a mixing bowl.

In a small saucepan over low heat, whisk oil, milk, and applesauce until warm (I do this so the cold milk and applesauce doesn't solidify the coconut oil, but you could also whisk in a bowl and heat it in the microwave for 15-30 seconds). Add vanilla extract to wet ingredients.

Add frozen cherries, blueberries, and cacao nibs (if using) to dry ingredients and gently combine. Add wet to dry, stirring gently until just-combined, being careful not to overmix.

Scoop batter evenly into cups, filling almost to the top. Bake for 25-30 minutes, rotating pan halfway through.

Yield: 12 muffins

Happy New Year, everyone! Here's to a kinder, gentler year.

Thursday, September 10, 2015

because you're sweet and lovely


Currently listening to: for you blue.

Today's VeganMoFo prompt was "something blue," and, surprisingly, I actually followed the prompt today. I was out of granola and thought blueberry granola sounded like a good plan, especially with some cacao nibs thrown in at the end.

More flaxseed meal and seeds in this one. Yay for omega-3s, fiber, and lignans.

Blueberry Cacao Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup flax meal
1/2 teaspoon dried ginger
1/2 teaspoon salt
6 tablespoons blueberry jam (see recipe below)
1/4 cup + 2 tablespoons maple syrup
1 tablespoon coconut oil
1/4 cup cacao nibs (optional, they're kinda pricey)

Preheat oven to 300 and line baking tray with parchment.

Combine oats, seeds, flax meal, ginger, and salt in a large bowl. Whisk jam, maple syrup, and coconut oil in a small saucepan over low heat until coconut oil is melted. Add wet to dry and mix well. Transfer to baking tray and bake for 45 minutes, stirring every 15 minutes. Before the last 15 minutes of baking, add the cacao nibs to the mixture.

Let cool and store in an airtight container.

Blueberry Jam:

2 cups blueberries (frozen is fine)
1 tablespoon water

Combine blueberries and water in a small saucepan over medium heat. Stir frequently until blueberries start to break down, and then lower heat to a simmer and let cook for 30 minutes, until you have a thicker, jammy consistency. Use in above recipe (this makes the right amount for the granola, no need to measure).

Wednesday, September 9, 2015

Four Seed Granola


This granola fulfills several requirements of mine:

  • low oil (the applesauce replaces most of it.)
  • no nuts (I eat enough nuts as it is.)
  • low sugar

I keep a batch of this around the house for quick breakfasts before work and quick snacks after work. I'm a minimalist when it comes to granola, but feel free to toss in some dried fruit after baking for an iron boost.

Also, I would be remiss not to mention that flaxseeds (because of their high lignan content) have been linked to a reduced risk in breast cancer. Sesame seeds also have a high lignan content.

Four Seed Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup sesame seeds
1/4 cup flax seed meal
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons unsweetened applesauce
1/4 cup maple syrup
1 tablespoon coconut oil

Preheat oven to 300 and line a baking tray with parchment paper.

Combine rolled oats, seeds, flax meal, brown sugar, cinnamon, ginger, and salt in a large bowl. In a small saucepan over low heat, combine applesauce, maple syrup and coconut oil. Add wet ingredients to dry and mix well.

Transfer mixture to baking tray and bake for 45 minutes, stirring every 15 minutes. Let cool completely and store in an airtight container.

Tuesday, September 8, 2015

Pad Thai Made Easy


This is my comfort food, right after mac & cheese. I don't make it enough, either, out of fear it's too difficult for a quick weeknight meal. Here's my attempt to demystify it and, in doing so, enjoy more pad thai in the future.

Pad Thai:
Adapted from Everyday Pad Thai

14 oz. firm tofu
8 oz. pad thai rice noodles
3 garlic cloves, minced
1 bunch scallions, chopped
1 head broccoli, cut into florets
1 cup mung bean sprouts, rinsed with cold water

For sauce:
5 tablespoons soy sauce
5 tablespoons brown sugar
1/4 cup fresh lime juice
2 tablespoons miso
2 tablespoons Sriracha
2 tablespoons tomato paste

For garnish:
Lime wedges
Cilantro
Chopped roasted peanuts

Step 1: Press tofu for 20-30 minutes (wrap in a clean kitchen towel and place a heavy object on top--I usually use cans of beans)

Step 2: While tofu is pressing, boil a pot of water for noodles. When boiling, add noodles, stir, turn off heat and let cook for 8 minutes. Drain and rinse with cold water. Set aside until ready to stir-fry.

Step 3 (pictured below): Preheat oven to 350. When tofu is done pressing, cube tofu, place on parchment-lined baking tray and spray lightly with oil. Bake for 30-45 minutes, flipping halfway, until nicely browned and crisp. 

Step 4 (pictured below): While the tofu is baking and noodles are boiling, prep the veggies and make the sauce by whisking all of the ingredients in a bowl.

Step 5: Here's where it all comes together! Add olive oil to a saucepan over medium heat. Add scallions and garlic and cook for 1 minute. Add sauce and heat until it starts to bubble. Then add noodles and gently toss until coated with sauce, then add broccoli, bean sprouts, and tofu and continue to gently toss until everything is nicely coated in sauce. Garnish with lime wedges, cilantro, and chopped peanuts.

Yield: 2 servings


Monday, September 7, 2015

Roasted Potatoes with Creamy Worcestershire Sauce

Happy Vegan Month of Food, everyone! This is my first post of VeganMoFo2015.


Jess Scone was kind enough to provide a list of 30 blog ideas for inspiration. I'm going to handpick from the list through the month of September as I'm inspired. The idea I chose today was #6: Re-create a restaurant meal.

I couldn't choose between two meals, and they both included potatoes, so I decided to mash them together.

#1: taters gonna tate from PuraVegan Cafe & Yoga in St. Louis, MO
roasted potatoes served on a bed of romaine with spicy tahini cheese, sour cream, tempeh bacon, avocado, onion, and red pepper

&

#2: fingerling fries with creamy worcestershire from Vedge in Philadelphia, PA
fingerling potatoes served with a worcestershire vegan mayo sauce

In order to combine these two dishes, I served roasted potatoes over a bed of romaine--PuraVegan-style--because adding greens to anything is always a good idea,


added Vedge's creamy worcestershire sauce,


and, finally, added PuraVegan's avocado and red onion garnish for some extra flavor and creaminess.


The result is a nutritious, hearty meal that can be served in a single bowl.

Roasted Potatoes with Creamy Worcestershire Sauce:
Serves 2

3 yukon gold potatoes, quartered into wedges (three cuts total: one length-wise down the middle and then lengthwise down each half, leaving you with four wedges per potato)
1 tablespoon olive oil
1 head romaine, washed, dried, and chopped
creamy worcestershire sauce (recipe below)
diced red onion
diced avocado

Preheat oven to 425. Line a baking tray with parchment paper. Toss potato wedges with olive oil on baking tray, and then arrange wedges skin down on tray. Roast for 30 minutes, rotating pan once during baking. (After 30 minutes, if you'd like your potatoes more roasted, check every 10 minutes until they're how you like 'em.)

While potatoes are roasting, prep romaine, garnishes (red onion and avocado), and creamy worcestershire sauce (recipe below).

Fill a bowl with chopped romaine, layer potatoes on top, then sauce, then garnishes. Enjoy!

Creamy Worcestershire Sauce:
Adapted from the Vedge Cookbook

1/2 cup vegan mayo (homemade or storebought)
2 tablespoons vegan worcestershire sauce (homemade or storebought)
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
1 teaspoon maple syrup (or your preferred sweetener)
1/4-1/2 teaspoon salt (add 1/4 teaspoon first and add more, to taste)
1/2 teaspoon fresh black pepper

Combine all ingredients in a blender, food processor, or by hand with a fork. Easy enough? Store in an airtight container in the refrigerator, and use within a week.

Wednesday, September 2, 2015

My favorite way to prepare tofu

1. press it
2. cut it
3. spray it
4. bake it

Press the (firm) tofu first. Wrap it in a clean kitchen towel and place a heavy object on top and let it sit on the counter while the oven preheats to 350 (about 20-30 minutes).

Cut it into squares.

Transfer the squares to a parchment lined baking tray and lightly spray with cooking oil.

Bake for 30 minutes, flipping tofu halfway through.

VOILA! My favorite way to eat this is tossed in bbq sauce. You can do just about anything you want with it, though. Add it to salads. Add it to a grain bowl. Use it in place of paneer in saag paneer. Toss in a curry. Pad Thai. It tastes pretty darn good with a peanut sauce, too. You can also cut the tofu into triangles for a fancy look, if you want. It's so easy and fast!*

*I also have a method of preparing tofu that involves a marinade. It's a little trickier, but it's well worth the extra effort. I'll post that recipe soon.


Here's my neighbors' puppy, Gertrude. Isn't she cute?