Monday, March 19, 2012

This Is Just Delicious

I had a butternut squash, just waiting patiently for me to find a new (non-soup) recipe. I found this one in Skinny Bitch in the Kitch (thanks to my friend Lisa for the book). I need to go get another butternut squash to make some more, since I have more sage pesto and pasta to use. Oh, and this is vegan, too, thanks to this particular book.

Penne with Butternut Squash, Sage Pesto, and Almonds:

My version

8 oz. whole wheat or brown rice penne pasta, cooked
2 T. refined coconut oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch sticks
2 shallots, thinly sliced
1/2 t. salt
1/4 t. pepper
1/2 C. sage pesto (recipe below)
1/4 C. sliced almonds

Cook the pasta according to package directions. Heat the coconut oil in a large skillet over medium-high heat. Add the squash and cook for four minutes, stirring occasionally. Stir in the shallots, salt and pepper, and cook until squash and shallots are tender (about 1-2 minutes). When the pasta is done, drain it and reserve 1/2 cup of pasta water. Return pasta to pot and stir in pesto and squash mixture. Add pasta water only if it seems dry. Garnish with almonds.

Sage Pesto:

1/4 C. whole almonds
2 cloves garlic
1 1/2 C. fresh sage leaves
3/4 C. fresh parsley leaves
3 oz. vegan cream cheese
1/2 t. fine sea salt
1/8 t. pepper
2/3 C. extra virgin olive oil

In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into paste. With motor running, slowly pour in the olive oil, processing until oil is fully combined. Makes 1 cup. Can store in refrigerator for 3-4 weeks, with thin layer of olive oil on top.

***Recipes are from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.

Saturday, March 17, 2012

First Attempt: Not so pillowy

In a search for some plain vegan pancakes, I found this recipe. I liked the idea of puffy pillow pancakes. Who wouldn't want puffy pillow pancakes?

My first attempt this morning were not so pillowy. I even followed all the tips to let the batter rest and not heat the griddle to hot. I think my batter was too runny to start. Never fear, I will try again.

Puffy Pillow Pancakes

1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder

2 tablespoons sugar
1 teaspoon salt
1 cup almond milk
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water

3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center. Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so. Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

***I found the recipe here: Post Punk Kitchen

Monday, March 12, 2012

A Request for an Auntie Visit

I found this picture on my Facebook wall:

Photo by Leslie Ryann McKellar
As a loving Auntie, how could I resist? I booked a ticket ASAP.

Vegan Peanut Butter Banana Muffins

I had two bananas that were moving to that overly ripe stage, and I thought, "Hmm, I wonder if I can find a vegan recipe combining peanut butter and bananas." Commence some "Googling" and I found this. The original recipe (link at the bottom) included a glaze for the muffins but I skipped that; it sounded like too much sweetness.

Vegan Peanut Butter Banana Muffins

4 black bananas
1/2 C. smooth peanut butter
1/4 C. vegetable oil
1/3 C. boiling water
1/2 C. granulated sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
1/2 t. baking soda
1 1/2 t.baking powder
1/2 t. salt (optional--salt in the PB covers it)
1 t. cinnamon

Preheat the oven to 350 degrees.  Line or grease muffin tins. Mash bananas with the oil, peanut butter, and boiling water. Sift sugars, flour, baking soda, baking powder, and spices.  Gradually spoon into banana mixture. Pour batter into muffin tins. Bake for approximately 30-35 minutes until a toothpick can be extracted clean. Cool for five minutes. Remove from muffin tin.

***Original recipe found here: Chew The Fat

Friday, March 9, 2012

Curried Chickenless Salad

I adapted this from Vegan Planet, or simplified it rather because I didn't have all the ingredients. It was delicious.

For this curried chickenless salad, I used one-half package of tempeh (poached). I chopped it up and added to a mixing bowl. I added enough Veganaise to make me happy and added 1 teaspoon curry powder, 1/2 teaspoon lemon juice, 1/4 teaspoon sugar, and salt and freshly ground pepper to taste.

I was hungry so I put it on my homemade vegan whole wheat bread with some lettuce and chomped it up. The salad was still a little bit warm, which was fine, but I think it'll taste better chilled.

(How to poach tempeh: Just add to boiling water and let cook for 10 minutes.)

Monday, March 5, 2012

Homemade Pop Tarts!

I found this recipe via Pinterest. And I couldn't resist trying them. They tasted better than real Pop Tarts...nothing like fruit-flavored cardboard filled with preservatives.

Whole Wheat Pop Tarts

For the dough:
1 1/2 C. whole wheat pastry flour

1 C, brown rice flour, plus 2 tablespoons

1/4 C. arrowroot flour, plus 2 tablespoons
 (I substituted cornstarch)
1 1/2 t. coarse sea salt
1 C. plus 3 tablespoons unsalted butter, cold
 (I used Earth Balance)
10 T. ice water

For the filling:

3/4 C. apricot preserves
 (I used raspberry preserves)
1/2 teaspoon almond extract (I used vanilla)
1 egg beaten with 1 tablespoon of water (I just used water to keep it vegan.)


Place pastry flour, brown rice flour, arrowroot flour, and salt in a food processor. Pulse a few times to combine. Add butter and pulse until it looks like wet sand, about 8 (1 second) pulses. Add ice water, one tablespoon at a time, and pulse after each addition. Pulse until dough gathers into larger clumps. The dough should not be crumbly. If it is, add a tablespoon or two of water. Divide dough into 2 portions and wrap plastic wrap around each piece, pressing firmly to form into a disk. Refrigerate for 30 minutes.

Preheat oven to 350 degrees. Remove one disk of dough from the refrigerator place on a floured surface. Roll it into a rectangle about 1/8″ thick. Cut rectangles that are 4-inch x 2 1/2 inch. Place half of the rectangles on a baking sheet lined with parchment paper. Brush the egg wash over the entire surface of each piece of dough (This helps seal the filling inside. Again, if you’re egg-free then use water to seal the dough). Place a heaping tablespoon of filling in the center of each rectangle, keeping about 1/2-inch perimeter. Place a second piece of dough on top of the first and gently press around the pocket filing, sealing the dough. Using a fork, press the tines around the edge of the tart. Repeat with remaining tarts. After all tarts are assembled, brush each with egg wash. Bake for 25 minutes, or until golden brown. Cool for 10 minutes before serving. Repeat process with second disk of dough.

Storage: The tarts will keep in the refrigerator for 2-3 days. To reheat, place in a 350ºF oven for 10 minutes. The pop tarts can also be frozen. To reheat, place on a baking sheet in a 350ºF oven for 20 minutes.

***I found the recipe here: Deliciously Organic