Grain-Free Lemony Almond Pancakes
OK everyone, I thought these looked really good when I saw them on Ricki's blog,
Diet, Dessert and Dogs. I make my own almond milk and my first thought was that this would be a great way to use up the almond meal that is left over afterwards, so that is what I'm going to try. Also, I have a good friend who is gluten-free, so I kind of want to learn to make some good things so I can spoil her when she comes to visit.
Pancakes are usually breakfast food, but I know at least one person who eats 'em for dinner, so don't feel temporally constrained by the recipe type. Also, don't feel constrained by traditional cooking utensils, either -- I myself can't decide whether these merit breaking out the electric guaranteed non-stick griddle or whether I should go with the wonderful Le Creuset 'Cruiser' skillet. Another decision to make: big, medium, or small??
The recipe is here:
Grain Free Lemony Almond PancakesI plan on making these babies over the weekend and will post an update!
Labels: breakfast, breakfast for dinner, chickpea flour, gluten-free, vegan
Raw pomegranate, walnut and tomato soup; green peppers with raw pepita, walnut and mango pate.
2 good sized tomatoes.
2/3 cup pomegranate juice.
1/3 cup walnuts.
1 tablespoon evoo.
1 teaspoon garlic.
1 tablespoon red onion.
Sea salt and black pepper to taste.
Minced basil and red onion for garnish.
Core the tomatoes and puree the ingredients.
1/2 cup walnuts.
1/2 cup pepitas.
1 peeled and diced mango (yellow will be riper and sweeter, while green will be sharper).
1/3 cup red onion.
1 teaspoon of garlic.
1/3 - 1/2 nutritional yeast (add more to absorb liquid from the mango if you need to).
sea salt and black pepper to taste.
Puree ingredients.
Let the puree chillax in the fridge for a couple of hours or overnight if you can.
Slice one large green pepper to remove seeds and pith.
Spoon pate onto the slices.
Labels: green pepper, mango, pepitas, pomegranate, raw, soup, tomato, vegan, vegan pate, walnut
Potato taquitos
I tried twice to make a corn tortilla from scratch without a little wheat flour, and I couldn't get the job done. I hang my head in shame! But I did find some reasonable gluten-free tortillas made from rice flour (depicted).
I'm not coordinated enough to take photos while I cook, but basically, I roasted the potatoes until done (this varies depending on the size and age of your potatoes, but anticipate at least 30 minutes), while I prepared what amounted to a pepita cream on the stop top. When the potatoes were done, I chopped them, tossed them in with the cream and then blended everything with my immersion blender. I stuffed the tortilla with the filling, folded, and the fried the tortilla a little on each side just to heat through.
The pepita cream was the only thing that really would have required a recipe, so:
1/2 cup of pepitas
1 cups of water
2 tablespoons (or more!) of nutritional yeast
1/2 cup of vegan white wine
1 teaspoon of chipotle (or whatever you have spicy),
1 tablespoon of garlic
cumin, black pepper, and sea salt to taste.
Bring the water to a boil, toss everything in, blend with an immersion blender and then cook to reduce by at least half. You'll probably want to reblend once it's reduced. You could thicken with corn starch if you want to make a gravy instead of a cream. I'm sure a raw version of this would be possible (but you'd probably want to leave out the wine and reduce the amount of water or pick up some pepita butter and add the spices).
Labels: comfort food, potatoes, recipes, taquitos, vegan
gabba gabba rice pudding
I quartered the recipe, and instead of vanilla soy milk, I just added more vanilla to the recipe. Oh, and I used jasmine rice.
I wasn't sure how long it was supposed to be boiling for, so I just stirred it for a few minutes while it was boiling, and then let it sit covered for 20 minutes away from heat.
In terms of the variations, I added some crushed pineapple, just because I happened to have half a can of crushed pineapple in the fridge.
The verdict? Well, I haven't had rice pudding in forever, and I don't remember being a fan, but this was pretty tasty. I had it while it was still a little warm. Tomorrow I'll bring some to work and see what it's like when it's cooled down a little.
I wonder what making it with coconut milk would be like? Probably very tasty!
Labels: rice pudding, vegan
Jerk tofu sandwiches
I've never made my own jerk anything from scratch, so I thought that this should be interesting.
I wasn't sure if I was supposed to be frying the tofu along with the excess marinade, so I did.
I decided to eat the tofu as a sandwich, with some veganaise. It was really tasty, though not terribly spicy. Still, I enjoyed it a lot.
Next time, maybe instead of jalapeno peppers, I'd use things like scotch bonnet peppers. Also, topping the sandwich with other vegetables, like, tomato, might have been nice.
Labels: jerk, sandwiches, tofu, vegan
Mac + Cheeze Casserole
Assembled the ingredients I chose to use:
I didn't splurge on cashew butter, I powdered some raw cashews in my grinder:
I made the sauce, cooked the pasta and added green onions and cut up Yves pepperoni. Mixed and poured into baking dish:
Sprinkled with bread crumbs. Baked and enjoyed!
Many more possibilities for casserole. I made the sauce soupier and liquidy-er than the recipe sugggested, I used soy milk instead of water. Yummy comfort food!
(p.s. I added "veat" as a label, I heard someone on CBC use that word for veggie meat)
(p.s.s. I hope the Blogger upgrade hasn't alienated anyone from the Blogger beta)
Labels: bread crumbs, cashews, casserole, cheeze, macaroni, pasta, veat, vegan, veggie pepperoni
Tofurky sandwich with cheeze sauce and roasted pepper
I love sandwiches, they are the best. I decided to use the cheeze sauce on a sandwich, but since I already like tofutti grilled cheeze sandwiches enough as it is, I decided to put the cheeze on something more substantial. Also, I had a green pepper in my fridge, which I decided to roast.
The recipe was a little short on details, and I mostly followed it. I tried to half it (though, I didn't measure anything). I don't have garlic or onion powder, so I didn't add that, but I did throw in some mustard powder. I didn't have raw cashew butter (or any cashew butter), but I did have some roasted cashews left over from Christmas. I put those in.
I was pleasantly surprised by the cheeze, after reading Mishka's account of it. I liked it (it tasted pretty similar to that "macaroni hates cheese" recipe from a while back) a lot.
I put some veganaise on an Ace Bakery demi-loaf, then put the cheese on top of that. Tofurky slices and roasted green peppers on the other side.
I popped the sandwiches into the oven for a few minutes. This sandwich was delicious (if a bit messy with the cheeze).
Labels: cheeze, sandwiches, tofurky, vegan
