Saturday, September 29, 2012

Pumpkin Waffles With Apple Cinnamon Syrup

Today is Dan's 40th birthday!  I wanted to make something extra special and decided to try a new recipe, Pumpkin Waffles.  This recipe belongs to Isa Moskowitz from Post Punk Kitchen.  Her website is found on the right hand side of my blog.  I have tried a few of her recipes and LOVE them!  I made a few slight modifications.  As for the syrup, I got this recipe off of Pinterest as something I wanted to modify Vegan style.  It worked wonderfully!!!!  We scarfed these this morning!  They were so amazing!  I hope you make them soon and leave me a comment as to how you liked them.  They were Christmas morning to me and perfect for Fall.  Enjoy!!!

Pumpkin Waffles With Apple Cinnamon Syrup
Adapted from Isa Moskowitz
2 1/2 cups whole wheat flour
1 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice (optional, add more cinnamon)
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 cups almond milk
1/2 cup water
1 15-ounce can pureed pumpkin
1/4 cup oil
1/3 cup brown sugar
2 teaspoons vanilla extract
For Syrup
1/2 cup organic sugar
1/2 cup brown sugar
1 cup fresh apple juice
1/4 cup lemon juice
1 1/2 teaspoons cinnamon
2 tablespoons coconut oil
1 tablespoon cornstarch

In a medium saucepan, combine all ingredients for the syrup and whisk until well combined, then turn to medium heat and bring to a boil.  Turn off and leave on burner.  

In a large mixing bowl, combine all dry ingredients for the waffles. Mix well.  In the center, create a well and mix wet ingredients.  Mix all together quickly, then let sit for 5 minutes.  Do not over mix!

These waffles do take several minutes to cook in your waffle iron.  They taste good well done with crispy edges!

Thursday, September 27, 2012

Carrot Noodle Stir Fry

We make a lot of Stir Fry in our house!  They are quick and simple.  I pretty much make it up as I go with whatever vegetables I have on hand!  This combination was delish!

Carrot Noodle Stir Fry
2-3 large carrots, halved then sliced
1-2 cups thinly cut, or shredded cabbage
1 large onion, quartered then sliced
*1/2 package Soba Noodles (I used buckwheat Soba)
1 teaspoon onion powder
1 teaspoon garlic powder
**1/4 cup Braggs Liquid Aminos
1/2-3/4 cup water
Brown Rice
2 Cups Brown Rice
4 Cups Water

For Brown Rice, combine water and brown rice in a medium saucepan, cover.  Bring to boil, reduce heat immediately to low and simmer for 45 minutes.

Cook Soba noodles according to directions on the package.

In a large skillet, combine water, onion and carrots and cook until soft.  Add onion, garlic powders, Braggs Liquid Aminos and any additional water to steam the cabbage.  Add cabbage last!  Simmer just a couple of minutes until cabbage is slightly soft.  Add the drained Soba noodles and adjust any seasonings, if necessary. Serve over Brown Rice.

*I usually buy my Soba noodles at Smiths in the health food section.  They have a few different varieties and they are usually in three bunches as seen in the picture below.  I use 1-2 bunches for my large family when making stir fry.

**Braggs Liquid Aminos can be found at Smiths as well.  I have also bought it at a local store here in Utah, called Kitchen Kneads.  Dave's Nutrition also carries it.  It is very low in sodium and a much healthier choice than regular soy sauce!
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Tuesday, September 25, 2012

Roasted Sunflower Seed Green Salad

Every day I try to eat a huge salad and I need lots of variety!  I was in the mood for salty and sweet, so I made this nummy salad. I hope you enjoy it!!

Roasted Sunflower Seed Green Salad

1/4 cup sunflower seeds
pinch of salt
1 tablespoon oil
2-3 cups chopped romaine lettuce
1 large handful cherry tomatoes
1/4 cup raisins
 1 teaspoon Balsamic Vinegar (optional)

In a small skillet on medium heat, toast sunflower seeds and salt in oil until a light toasty brown color.  In a large bowl, combine lettuce, tomatoes, raisins, roasted sunflower seeds and balsamic vinegar.  Serves 1

Thursday, September 20, 2012

Vegan Fajitas with Corn Tortillas

Fajitas were a general staple in our home every summer before we decided to eat more plant based.  I had forgotten about them this summer, how?!  I don't know.  I decided to throw some together without chicken. They turned out great!  I was a little worried about how my kid would eat it, because when we had them before, they would pick out all of the chicken!  No chicken to be had for dinner last night, so they were forced to eat their veggies, cause let's face it....that's all there was!!!!  Ha!
 Dan decided to try making our own corn tortillas and bought this extra fine corn flour, found at most grocery stores (above).  It has instructions on the flour/water ratio on the back.  We put some together and pressed them in our tortillas press.  They are so nummy!  We like to leave them in the press a little longer to make chips out of them too!
 Below:  The ingredients in the extra fine corn flour.  Not too shabby :)

 I love red peppers and sweet onions in these fajitas because they are sweet and add to the spicy flavor of all the spices.  You could certainly add green peppers for more color! I hope you enjoy this very simple dinner dish!

Vegan Fajitas
3 red peppers, sliced
1 large sweet onion, cut into large chunks or sliced
1 cup dehydrated or sun dried tomatoes, soaked in hot water for about 10 minutes
3/4 cup water
1 tablespoon white bean flour, or cornstarch
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder (optional)
In a small bowl, combine dehydrated tomatoes and hot water, set aside.  In a large skillet, combine your onion and red pepper.  In a small bowl, combine the water, thickener, and spices.  Mix well and pour over your onion and red peppers.  On medium heat, bring to a boil, turn to low and let simmer about 5 to 10 minutes.  Drain the dehydrated tomatoes (add the water to your pepper/onion mix, if needed).  Add the tomatoes to your onion/pepper mixture and stir well.  Serve immediately over corn tortillas.  Garnish with salsa and cilantro.

Monday, September 17, 2012

Dan's Tomato Basil Bisque

Does that not look yummy?!  Dan made this the first time and we all ate every ounce, but he forgot to write his recipe he made it again, and it was even better the second time.  I think he has all the talent in the family, for sure!  I love it when he cooks!  This recipe comes right in time for the end of summer tomatoes and is great for a Sunday dinner or a rainy day.  I am so excited for Fall and all the yummy hearty dishes that come with it!  Hope you enjoy!

Tomato Basil Bisque

2 large onions, diced
2 garlic cloves, minced
4 large carrots, halved and sliced
8-10 large tomatoes
1 cup dried tomatoes (optional)
2 cups almond milk
salt, pepper, basil, onion powder, garlic powder to taste
2 tablespoons oil; coconut or canola

Saute onion and garlic in oil.  Add tomatoes and saute, scald but don't burn the tomatoes (we used our cast iron skillet).  As you do this, the onion, garlic, tomato mixture will reduce and thicken.  This should take 8 to 10 minutes. In a blender, blend the onion, garlic, tomato mixture until smooth.

While the tomatoes are cooking down, Add the potatoes and carrots to a large pot.  Cover with water and bring to boil...turn to medium low heat and cook until tender.  Pour off the water.  Add the blended tomato mixture, almond milk, dried tomatoes and spices to taste.  Simmer until heated through.  Serve.

Wednesday, September 5, 2012

Raw Carrot Cake Cookies

These delicious yummies were something I found several months ago on The Rawtarians website!  If you remember she is also the creator of the amazing Raw Brownies that I posted.  I LOVE, LOVE, LOVE these cookies!  I'll keep these in the refrigerator for at least a week and nibble on them when craving something sweet.  This is NOT my recipe, however I'm sharing my pic and a few small changes and I hope you enjoy them.  Thank you to The Rawtarian.

Raw Carrot Cake Cookies

3 cups finely grated carrot
2 cups pecans
1 1/2 cups dates, pitted
1/2 cup shredded coconut (I didn't use this)
1/2 cup raisins
1/4 cup water
1 teaspoon pumpkin pie spice or cinnamon
1/4 teaspoon salt

Add the finely shredded carrots to a large bowl.  In a food processor, process the pecans until they are fine and crumbly.  Add the dates and coconut to the pecans and mix again. Add the pecan, date, and coconut mixture to the carrots as well as the rest of the ingredients and stir until well combined.  

Using your dehydrator, line each tray with parchment and form cookies laying them the trays.  Do not form the cookies too thick or they will not dry all the way through.  I like mine pretty thin.  Dehydrate on high for 2 hours, then reduce to about 110 degrees for an additional 10 to 12 hours or until crisp on the outside and slightly soft on the inside.  When finished spread some Raw Cream Cheese Icing on top (recipe below)

Raw Cream Cheese Icing
1 1/2 cup cashews
1/2 cup water
3 tablespoons coconut oil
2 tablespoons agave
1 tablespoons pure vanilla extract
pinch of salt

Combine all ingredients in a high speed blender; blend until smooth and creamy.  Transfer to an airtight container and store in the fridge until needed!