Dreena's Vegan Recipes

Oat Bran Applesauce 'n Raisin Muffins

noreply@blogger.com (Dreena) — Sat, 07 Nov 2009 15:31:00 +0000

Oat Bran Applesauce 'n Raisin Muffins

1 cup oat flour
1 cup oat bran
1/2 cup rolled oats (or can use quick oats)
1 cup spelt flour
1/3 cup unrefined sugar
2 tsp baking powder
3/4 tsp baking soda
¼ tsp (rounded) sea salt
1 tsp cinnamon
½ tsp ground allspice
1/4 tsp ground ginger
1/3 cup organic raisins (or combination of raisins and cranberries)
1 cup (little scant) unsweetened applesauce
½ cup vanilla or plain non-dairy milk
¼ cup pure maple syrup
1 tsp lemon zest (optional)
1 tbsp freshly squeezed lemon juice (can use apple cider vinegar, but lemon juice is preferable)
¼ cup organic canola oil

Preheat oven to 375 degrees. In a large bowl, add oat flour, oat bran, quick oats, spelt flour, unrefined sugar, baking powder, baking soda (sift in the powder/soda), salt, cinnamon, allspice, ginger, and raisin. Stir through to combine well. In a separate bowl, combine applesauce, milk, maple syrup, lemon zest, lemon juice, and oil. Stir through, and then add wet mixture to the dry ingredients. Mix through until just well combined. Scoop batter into lined muffin tins (filling 12). Bake for 19-20 minutes, until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin). Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.

Notes:

1) Chopped walnuts or pecans would be a tasty addition to the batter (about 1/4 - 1/3 cup).

2) These muffins are best fresh, after cooling. The texture is softer and less crumbly than after refrigerating.

Recipe © copyright 2009 Dreena Burton

“Chocolate Dipped Strawberries” Pie

noreply@blogger.com (Dreena) — Sun, 21 Jun 2009 12:47:00 +0000

I made this pie for my husband on Valentine’s Day, inspired by the idea of chocolate dipped strawberries. I had fresh strawberries on hand, but didn’t want to simply dip them in chocolate… and, I had this notion to include fresh strawberries in a chocolate truffle sort of pie. While this pie is somewhat unconventional (folding fresh strawberries into the chocolate filling), it is exceptionally tasty!

1 160 ml can coconut milk (see note)
3 tbsp brown rice syrup
3/4 tsp agar powder
1 1/2 cups chopped dark chocolate (about 8 ½ oz)
1 1/2 cups fresh strawberries, sliced in small pieces
1 chocolate cookie pie crust (I use Wholly Wholesome brand), or other pie crust of choice (see note)

In a saucepan over medium heat, add coconut milk, brown rice syrup, and agar powder, and extract (if using), stirring through until the brown rice syrup and agar is dissolved and the coconut milk is hot, but not boiling. Remove from heat, and pour milk over chocolate (in a glass or metal bowl). Fold through until chocolate is melted. Set in fridge to cool slightly (about 15-20 mins). Remove from fridge, and fold in strawberries, taking care not to over mix (to not mush berries). Pour mixture into chocolate pie shell, and refrigerate until completely cool and set.

Note: This pie is best served the same day you make the pie. Make it earlier in the day for a dinner party, or in the morning for an afternoon dessert. The strawberries begin to breakdown the next day, and while the taste is still fine, the appearance of the pie is not quite as pretty.

Note: I use Earth’s Choice Organic Coconut Milk, and this brand is available in small 160ml cans. If you cannot find this brand/size, 160ml is the equivalent of about 2/3 cup, so simply measure this out from a larger can.

Note: If using a pastry pie crust, be sure to prebake pie crust before filling.

Note: If you’d like to enhance the berry flavor of this pie, you can try adding about1/4 - 1/2 tsp of cherry or almond extract when warming the coconut milk mixture.

Recipe copyright 2009 Dreena Burton

White Bean Hummus with Fresh Thyme and Basil

noreply@blogger.com (Dreena) — Tue, 16 Jun 2009 12:14:00 +0000

Recipe from eat, drink & be vegan.

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at... and scrumptious to eat!

MAKES 6–7 SERVINGS (ABOUT 2½ CUPS). WHEAT-FREE

2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (see note)
2 tbsp red wine vinegar (see note)
½ tsp dijon mustard
½ tsp sea salt
2½ - 3 tsp fresh thyme, roughly chopped
¼ cup fresh basil, torn or roughly chopped
1-2 tbsp water (may not need, just to thin dip as desired)
freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.

Notes:

1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil. For a richer flavor, use 2 tbsp extra virgin olive oil, or more if you like.

2) I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.

3) You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.

Super-Charge Me! Cookies

noreply@blogger.com (Dreena) — Tue, 28 Apr 2009 13:39:00 +0000

I created these cookies after one of our daughter's soccer games. All the kids were given an enormous commercial cookie that was full of hydrogenated fats, white flour, white sugar - and the cookie weighed 1/4 lb! Looking at the nutritional information on the cookie, I thought "we don't need to super-size our kids' food... we need to super-charge it! I got to work straight away, and then gave our kids these delicious AND healthy cookies.

Makes 11–12 cookies. Wheat-free (using spelt flour & oats).

1 cup quick oats
2/3 cup spelt flour
1/4 tsp (rounded) sea salt
1/4 – 1/2 tsp cinnamon
1/8 cup unsweetened shredded coconut
1/4 –1/3 cup raisins or chopped dried fruit
3–4 tbsp carob or chocolate chips (optional; or use more dried fruit, nuts, or seeds)
1 tsp baking powder
1/3 cup flax meal (not flax seed)
1/2 cup pure maple syrup
3 tbsp almond butter (may use cashew, peanut, hemp seed butter)
1 1/2 tsp pure vanilla extract
2 tbsp organic canola oil

Preheat oven to 350°F (180°C). In a bowl, combine oats, flour, salt, cinnamon, coconut, raisins, and carob or chocolate chips, sift in baking powder, and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet evenly space apart, and lightly flatten. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Recipe © copyright Dreena Burton (eat, drink & be vegan)

Chocolate Thrill Ice Cream

noreply@blogger.com (Dreena) — Thu, 16 Apr 2009 16:37:00 +0000

Chocolate Thrill Ice Cream

2/3 cup non-dairy chocolate chips
1 can (400 ml) coconut milk (regular, not light, I use Earth’s Choice organic brand)
2 tbsp coconut butter (at room temperature so softened; not coconut oil, see note)
1 cup chocolate almond milk (or other chocolate non-dairy milk)
2 tbsp brown rice syrup (see note)
3 tbsp cocoa powder
1 tsp pure vanilla extract
few pinches sea salt

Add in’s:
1/3 cup broken cookie pieces (chocolate coconut macaroons, chocolate chip, or other cookies of choice)
3 tbsp vegan chocolate syrup

First melt the chocolate in a bowl fitted over a saucepan with simmering (not boiling water). Stir through until just melted. Meanwhile, in a blender, add the coconut milk, coconut butter, almond milk, brown rice syrup, cocoa powder, vanilla, and salt. Once chocolate is melted, add to blender and puree ingredients until well combined (stopping to scrape down blender jar as needed). Transfer mixture to an ice cream maker (following manufacturer’s instructions). Once mixture has reached a soft-serve ice cream stage, add the cookie pieces, and let mix through for just a minute or so. Get a container to transfer mixture for storage in freezer. As you scoop/ladle mixture into container, drizzle in some chocolate syrup, without stirring through (work in a few layers). Once all ice cream/syrup is transferred to container, store in freezer until more firmly frozen and set.

Notes:

1) I use the Artisana brand of coconut butter. It is not the same as coconut oil, since it is a puree of raw (and organic) coconut meat. If you cannot find it in your local store, it is worth ordering online (ex: veganessentials.com). You can also try substituting raw cashew butter or macadamia butter.

2) After blending the ice cream mix (before churning), test taste for sweetness. If you think you’d like the ice cream sweeter, now’s the time to add another tablespoon or two of brown rice syrup, or even agave nectar. I like the level of sweetness with the specified measurements, but you may want it sweeter (or less sweet). Keep in mind that the mix will actually taste a little less sweet to your tongue once frozen, so the blended mix should taste a touch sweeter than you might expect.

3) You can add other goodies to this ice cream, including toffee pieces, toasted nuts, non-dairy truffles, etc!

Recipe © copyright 2009 Dreena Burton

"Vegveeta" Cheese Dip

noreply@blogger.com (Dreena) — Wed, 01 Apr 2009 01:40:00 +0000

Warm “Vegveeta” Cheese Sauce

This warm ‘cheesy’ dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch!

1/2 cup raw cashews
1 tbsp tahini (or 1/8 cup pine nuts)
1 1/2 tbsp freshly squeezed lemon juice
2 tsp apple cider vinegar
1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
1/2 tsp sea salt
1/4 tsp prepared yellow mustard
1 tbsp arrowroot powder
1/2 tsp (little scant) paprika
1/8 – 1/4 tsp turmeric (for color)
1 tbsp light-flavored (not extra-virgin) olive oil (or other neutral-flavored oil of choice, such as organic canola or safflower oil, see note)
optional: 1 ½ -2 tbsp nutritional yeast

Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

Notes:
1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a more neutral flavor than soy milk, and isn’t sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can.

2) Be sure to use a neutral oil (not extra-virgin olive oil) so that the mild cheese flavor is not overtaken by any particular oil essence.

3) The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops.

Options:
1) For a nacho “Vegveeta”-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce.

2) Other add-in’s to consider (add after blending/warming sauce):
- a handful of sliced green onions
- chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes
- sliced olives
- chopped parsley or cilantro.
- for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce.

Recipe © copyright 2009 Dreena Burton

Gingered Pear Crisp (wheat-free option)

noreply@blogger.com (Dreena) — Wed, 26 Nov 2008 14:22:00 +0000

From Vive le Vegan! (photo courtesy of Sanja from the Coconut and Raspberry blog)

A festive twist on a fruit crisp that combines sweet pears with the tang of cranberries and the mild heat of fresh ginger. While warm, serve topped with a little vanilla non-dairy ice cream or Celestial Cream (scroll down recipe for cream recipe) for a distinctly delicious dessert.

Pear Base:
3 tbsp pure maple syrup
1 tsp arrowroot powder
5 fresh pears, peeled, cored and cut into thick slices or cut in chunks (roughly 4 1⁄2 cups)
3 tbsp dried cranberries (see note)
2 - 21⁄2 tsp freshly grated ginger
2 tsp freshly squeezed lemon juice
1⁄8 - 1⁄4 tsp ground cardamom
1⁄8 tsp sea salt
1⁄8 tsp allspice

Topping:
1⁄2 cup quick oats
1⁄4 cup ground oats (see Cooking Notes, p.<>)
1⁄4 cup spelt flour (for wheat-free version), whole-wheat pastry flour or unbleached all-purpose flour
1⁄4 cup toasted almond slivers (or other toasted nuts) (optional)
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
3 tbsp canola oil
1 tbsp pure maple syrup

Preheat oven to 350°F (176°C). For the pear base: in a large bowl, combine the maple syrup with the arrowroot and stir until arrowroot is dissolved. Add the remaining pear base ingredients, and toss through until well combined. Transfer to a lightly oiled 8"x8" baking dish. In another bowl, combine all the topping ingredients, and use your fingers to work the mixture until just crumbly. Sprinkle the topping over the pear mixture, distributing evenly. Bake for 30-35 minutes, until golden and a little bubbly. Serve hot or warm.

Makes 4-5 servings.

Note: Dried cranberries are ideal for a seasonal touch during Christmas or Thanksgiving. However, other dried fruit can be substituted at other times of the year (or if preferred), such as raisins or dried cherries.

Pureed Squash and Sweet Potato Soup

noreply@blogger.com (Dreena) — Sun, 16 Nov 2008 23:17:00 +0000

Recipe from The Everyday Vegan.

1 large butternut squash (to yield 6-7 cups of flesh when cooked, see note)

2-3 large sweet potatoes or yams (orange-fleshed tubers) (to yield about 3 cups when cooked, see note)

2 tsp olive oil

1 cup onion, chopped

1/2 cup celery, chopped

few pinches sea salt

few pinches freshly ground black pepper

2-3 medium-large cloves garlic, roughly chopped

1 tsp curry powder

1/2 tsp coriander powder

1/4 - 1/2 tsp cinnamon (to taste)

4 cups vegetable stock

1 - 1 1/2 cups water

1 tbsp freshly grated ginger

Preheat oven to 400 F. Bake squash and sweet potatoes (on a baking sheet lined with parchment paper) for 55-60 minutes, or until tender when pierced. Remove from oven and let cool enough to handle. Prepare other ingredients while squash/potatoes are cooking and cooling. Once cooled enough to handle, slice squash and yams and scoop flesh from the peels (discard seeds and string from squash). In a large soup pot over medium heat, add olive oil, onion, celery, salt, pepper, garlic, curry powder, coriander, and cinnamon. Cover and cook for 7-8 minutes, adding a few drops of water if need (if onions are sticking). Add vegetable stock, 1 cup of water, and squash and sweet potato flesh. Using an immersion blender, puree the soup until smooth. Add ginger (and extra water if desired to thin soup). Bring mixture to a boil, then reduce heat, cover and let simmer for about 10 minutes. Season with extra salt and pepper if desired, and serve.

Note: Instead of 1 large squash, you could use 2 smaller ones, to equal roughly 4 1/2 lbs total. Similarly, you can use smaller sweet potatoes, equalling roughly 2-2 1/2 lbs total.

Double Chocolate Almond Explosion Cookies

noreply@blogger.com (Dreena) — Sat, 02 Aug 2008 14:13:00 +0000

Critics of vegan cookies beware: this one will have you eating your words… and the cookies!

1 cup unbleached all-purpose flour (see note for w/w pastry or spelt version)
1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
3 tbsp almond slivers, toasted or not
3 tbsp non-dairy chocolate chips
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup (a little generous measure)
1 tsp pure vanilla extract
1⁄2 tsp almond extract (optional)
1⁄4 cup organic canola oil (a little generous measure)
2 - 3 tbsp non-dairy chocolate bar, broken in small chunks,or chocolate chips (for topping)
3 tbsp almond slivers (toasted or not, for topping)

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda. Add the almonds, chocolate chips, sugar, and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined. Add the wet mixture to the dry, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie, flattening cookies a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.

Makes 8-10 large cookies, or 12 smaller ones.

Notes:
1) Unbleached all-purpose flour produces a more decadent cookie with classic taste and texture. You can, however, use whole-wheat pastry flour and still have a cookie
that is fantastic (really!).

2) For a wheat-free version, use spelt flour, but add another 3 1/2 - 4 tbsp of flour.

Mac-Oh, Geez!

noreply@blogger.com (Dreena) — Fri, 06 Jun 2008 17:22:00 +0000

THIS is comfort food. A macaroni 'n cheese type of casserole, this dish is made without tofu or cheese substitutes. The sauce is creamy, rich, and luscious and with a crunchy bread-crumb topping (like my mom used to make). Indeed, this is gooood comfort food.

Pasta:
2 3/4 - 3 cups (~10 oz) dry cut pasta (ex: macaroni, penne) (I use brown rice pasta, see note)

Sauce:
1/2 + 1/3 cup raw cashews
1/2 cup raw brazil nuts
3 tbsp freshly squeezed lemon juice
1 large clove garlic
2 tsp arrowroot powder
1 tsp sea salt
1/2 tsp onion powder
1/4 tsp (rounded) dry mustard
1 cup water
1 1/3 – 1 1/2 cups plain non-dairy milk (I use unsweetened plain almond milk, but you can also use plain soy or rice milk) *(use the full 1 1/2 cups of milk if using full 3 cups of dry pasta)
1/4 cup extra-virgin olive oil

Breadcrumb Topping:
1 - 1 1/2 cups dry whole-grain breadcrumbs (I use Ian's whole-wheat brand) (use full 1 1/2 cups if you like crunchy topping, only 1 cup if you prefer more mac and sauce... like me!)
1 1/2 - 2 tbsp olive oil (use full 2 tbsp for full 1 1/2 cups of breadcrumbs)
1/8 tsp (rounded) sea salt

Preheat oven to 375 degrees. Get all ingredients ready to blend for sauce, then start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender (beging blending the nuts and other ingredients with about 1/2 of the liquid to smooth it out, then when smooth, add remaining liquid and blend again until entire mixture is very smooth). Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 16-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!

Notes:
1) This may not seem like a lot of pasta for this dish… but once it cooks and soaks up some of the sauce, this dish makes enough to happily serve 4. Don’t be tempted to use more pasta – you’ll lose out on the sauce and instead will have a dry casserole.

2) If you have leftovers (IF!), place in a heatproof dish. Drizzle in a touch of non-dairy milk to remoisten the mixture while baking. Cover and bake until heated through, then remove cover for a couple of minutes to crisp up the topping again.
© Copyright 2008 Dreena Burton.

Warm Potato Spinach Salad with Pine Nut Dressing

noreply@blogger.com (Dreena) — Mon, 02 Jun 2008 16:31:00 +0000

I especially love this salad while still warm, but it is also the perfect to chill and tote for a summer picnic or a potluck. You must give this one a try... it's not your ordinary potato salad!

Recipe from eat, drink & be vegan.

MAKES 4–5 SERVINGS. WHEAT-FREE

1 lb (680 g) new potatoes or fingerling potatoes (see note)

VINAIGRETTE:
2 1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp agave nectar
½ tsp sea salt
freshly ground black pepper to taste
4 tbsp extra virgin olive oil
1/8 cup toasted pine nuts

SALAD MIXTURE:
2 ½ cups (loosely packed) fresh baby spinach leaves, whole or chopped
¼ cup (packed) fresh basil leaves, julienned
¾–1 cup artichokes, chopped (may use marinated in a jar or canned, rinsed and patted dry)
½–¾ cup red bell peppers, diced
¼–1/3 cup pitted Kalamata or green olives, halved or chopped
2 tbsp toasted pine nuts
½–1 tbsp olive oil (optional)

In a large pot of salted water, add potatoes and bring to a boil on high heat. Reduce heat to simmer for 12–15 minutes, or until potatoes are tender when pierced with a knife. Meanwhile, in a blender or mini-food processor, or with a hand blender, combine all vinaigrette ingredients
and purée until fairly smooth. Once potatoes are tender, drain, let cool just enough to handle, and cut in half or in quarters (see note). In a large bowl, toss hot potatoes with vinaigrette, then add salad ingredients, except oil, and toss again. (If you don’t want spinach to wilt, toss in once entire
salad has cooled considerably). Taste test, and season with additional salt and pepper and ½–1 tbsp oil if desired. Serve warm, or refrigerate in a covered container and serve chilled (if salad seems dry after refrigeration, add an additional 1 tsp vinegar and ½–1 tbsp olive oil).

Cooking Notes:

1) You can use the larger, whole red potatoes for this recipe, but the cooking time will be longer. Russet potatoes are not suitable because they do not hold their shape once cooked.

2) The potatoes will absorb the flavors of vinegar and olive oil best when they are still warm or hot.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Quinoa Spring Salad

noreply@blogger.com (Dreena) — Sat, 31 May 2008 18:16:00 +0000

Photo courtesy of Walking The Vegan Line.

My mother was visiting from Newfoundland when I was testing this recipe. She was thrilled to be my “taste tester,” and this dish became one of her favorites! It’s a breeze to make, especially if you cook the quinoa in advance, and it has fabulous flavors and textures. Mom returned home with this recipe in hand, along with my scribbles on how to pronounce “quinoa” (remember, “keen-wa,” Mom!).

1⁄2 cup frozen green peas (plus 2 cups boiling water to soak peas)
3 cups cooked quinoa, cooled
3⁄4 - 1 cup roasted red bell peppers, chopped (roughly 2 medium or 11⁄2 large peppers), or raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup cucumber, seeds removed and diced (peeling optional)
1⁄3 cup green pistachios or toasted pine nuts (see Cooking Notes, p.<>),
or combination
1⁄4 cup hemp seed nuts (or more, if desired)
2 - 4 tbsp cilantro, parsley, or basil, chopped
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Simple Cider Vinaigrette, p. 57 of Vive (also below) (or more, if desired) (see note)

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.

Makes 5-6 servings as a side dish.

Notes:
1) This vinaigrette works well with this salad because it’s not overly complicated with too many flavors, and has a good amount of vinegar that works well here. You can use another vinaigrette of choice if you like, however, or even some olive oil and lemon juice, along with a little extra sea salt.

Simple Cider Vinaigrette
Every time I make this recipe, I think “Simple Simon” … all those nursery rhymes! That aside, a vinaigrette cannot get much simpler than this, using very basic pantry items. It has a stronger vinegar flavor than some of my other vinaigrette recipes, and is excellent tossed with a simple salad of mixed greens and cherry tomatoes!

1⁄4 cup apple cider vinegar
1 tsp Dijon mustard
1⁄2 tsp sea salt
freshly ground black pepper to taste
1 1⁄2 tbsp pure maple syrup
1⁄4 cup + 1 tbsp extra-virgin olive oil (or less/more if desired)

With a handblender or in a blender, combine all the ingredients except the oil and purée. Continue blending and drizzle in the oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.

Kalamata Walnut Tapenade

noreply@blogger.com (Dreena) — Fri, 30 May 2008 13:55:00 +0000

Recipe from Vive le Vegan!

A twist on the standard olive tapenade, this one combines both black and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering and overly salty as some olive tapenades can be.

1⁄2 cup pitted kalamata olives (see note)
1⁄2 cup pitted black olives (use canned; drain and rinse) (see note)
1⁄2 cup + 2 tbsp toasted walnuts (see Cooking Notes, p.<>)
1⁄4 cup fresh parsley, chopped
2 - 3 tbsp extra-virgin olive oil
1 1⁄2 - 2 tbsp freshly squeezed lemon juice
1 small clove garlic
1 - 2 tsp fresh thyme, chopped
1 tsp Dijon mustard
sea salt to taste
freshly ground black pepper to taste

In a food processor, combine all the ingredients. Pulse and process until the mixture is mostly uniform, but has a little chunky consistency. Season to taste with additional lemon juice, salt, or pepper.

Makes 5-6 servings or more with bread, pitas, etc.

Notes:

1) Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.

2) In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches.

3) Also try spreading some on a pizza crust before adding other toppings – amazing
flavor for your pie!

Recipe copyright Dreena Burton; Vive le Vegan!
Wheat-Free

Peanut Passion Sauce

noreply@blogger.com (Dreena) — Thu, 29 May 2008 17:59:00 +0000

Recipe from eat, drink & be vegan.

This sauce is a must in your recipe repertoire. You can alternate nut butters, using peanut, cashew, or almond butter for variety, and it is big on flavors with ginger, garlic, and the vibrant kick of fresh lime juice. This makes an easy, quick dinner tossed with cooked noodles and vegetables, but can also be served many other ways, including over grains, tossed into cold salads, or served as a dip!

MAKES ABOUT 1 CUP.

1/2 cup natural smooth peanut butter (see note)
3 tbsp tamari
1 tbsp ginger, peeled and cut in small chunks (see note)
2 medium cloves garlic, halved (see note)
1/8 tsp sea salt
1/8 tsp crushed red pepper flakes (or more if you like the ‘heat’!)
3 1/2 tbsp freshly squeezed lime juice (zest lime before juicing, see below)
2 1/2 tbsp agave nectar
2 tsp lime zest (see note)
1 tbsp toasted sesame oil
1/4 cup fresh cilantro, chopped (optional)
warm or hot water, plain non-dairy milk, or light coconut milk (to thin sauce as desired, see note)
In a food processor, blender, or with a handblender and a deep cup, combine all ingredients except cilantro and water or milk and purée until smooth, scraping down sides of bowl as needed. (If not using a processor, first grate garlic and ginger, then whisk all ingredients together in a large bowl.) If serving as a dip, keep sauce thick. Stir in cilantro, or use as a garnish. If using sauce to toss with soba noodles, steamed vegetables, or to drizzle on grains or greens, add water or plain non-dairy milk to thin as desired, and use fresh cilantro as garnish (see notes).

Notes:

1) You can substitute almond or cashew butter in place of peanut butter for variety, or if peanut allergies are a concern.

2) If using this sauce as a dip for raw veggies, you can reduce the garlic and ginger to taste so the heat won’t be as intense.

3) For soba noodles: Using an 8-oz (230-g) package of noodles, toss ¾ cup Peanut Passion Sauce and ¼ - 1/3 cup plain non-dairy milk or light coconut milk (or a combination of milk and water) with cooked noodles. After noodles sit, you may need to add more milk or water, since they will absorb sauce. Add steamed broccoli or other veggies, top with cilantro, and serve with lime wedges for squeezing.

4) To make an instant bean dip: Purée ¾–1 cup white beans or chickpeas with ¼ - 1/3 cup Peanut Passion Sauce. Add 1–2 tsp lime juice to taste, and 2–3 tsp water to thin, and 1 extra tsp sesame oil if desired. Sprinkle with cilantro and serve.

Chickpea Ratatouille

noreply@blogger.com (Dreena) — Thu, 29 May 2008 17:54:00 +0000

This recipe is one of my favorites from Vive le Vegan! (outside of desserts, of course)! It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation!

3½ - 4 cups cooked chickpeas (garbanzo beans)
1 ¼ - ½ cups red onion, finely chopped
3 - 4 medium-large cloves garlic, minced
1 28-oz can (796-ml) diced tomatoes (see note)
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
2 tbsp olive oil
1 tbsp freshly grated ginger
2 tsp honey alternative
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves

Preheat oven to 400°F (204°C). In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Makes 4-5 servings or more, depending on accompaniments.

Cooking Notes:
(1) You can use regular diced tomatoes (Italian flavored ones are good), or Muir Glen Fire Roasted Tomatoes.
(2) Try making burritos with any leftovers! Spoon the mixture onto flour tortillas; roll up and place side-by-side in a baking dish. Sprinkle with some nondairy cheese and bake!

Serving Suggestion: Serve this flavorful ratatouille on top of brown basmati rice or quinoa, and pair with a mixed greens salad (adding some finely sliced cucumbers and toasted walnuts for crunch) and some whole-grain bread.

Recipe copyright Dreena Burton; Vive le Vegan! published by Arsenal Pulp Press.

Sun-Dried Tomato Pesto with Toasted Almonds & Pine Nuts

noreply@blogger.com (Dreena) — Mon, 26 May 2008 01:37:00 +0000

Recipe from eat, drink & be vegan.

This is one of the easiest pestos to make, and its flavor is by no means sacrificed by its simplicity! My preference it to use lots of the pesto to generously coat the noodles, but feel free to use more pasta to spread out the sauce to your liking. Serve with salad or lightly steamed or broiled veggies (e.g. asparagus, broccolini, green beans). Also pair with Pizza Focaccia, p. 63 from ed&bv, for a fabulous bread accompaniment.

MAKES 4–5 SERVINGS.

11/8–1¼ cups oil-packed sun-dried tomatoes, drained to remove excess oil
2 medium cloves garlic, quartered
1 tbsp capers
¾ cup water
1 tbsp olive oil
½ tsp agave nectar
1/8 tsp (rounded) sea salt
freshly ground black pepper to taste
1/3 cup toasted slivered almonds
1/8 cup toasted pine nuts
½ cup fresh basil or parsley leaves
¾–1 lb (340–450-g) dry pasta (see note)
olive oil (for finishing)
fresh basil leaves, shredded (for garnish)
toasted pine nuts (for garnish)

In a food processor, combine sun-dried tomatoes, garlic, and capers and purée, scraping down sides of bowl as needed. Add water, oil, agave nectar, salt, and pepper and purée again until fairly smooth. Add almonds, pine nuts, and basil and blend, keeping some texture.
Cook pasta according to package directions. Once pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse!) and immediately toss in pesto. If pasta seems dry, add some pasta water, 1 tbsp at a time. Season with salt and pepper is desired. Serve with a
drizzle of oil, and garnish with basil and pine nuts if desired.

Notes:

1) For a wheat-free dish, use a wheat-free whole-grain pasta such as brown rice penne or spaghetti, kamut linquine, or a spelt or quinoa pasta of choice.

2) If you have extra pesto left over, spread it on sandwiches or pizza crusts (amazing!), dollop on baked white or sweet potatoes, or mash into baked tempeh or tofu for a pita sandwich filling.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Cashew Banana Ice Cream

noreply@blogger.com (Dreena) — Sun, 25 May 2008 14:11:00 +0000

(from eat, drink & be vegan)

MAKES ABOUT 2½ CUPS. WHEAT-FREE

3 cups frozen sliced bananas (4–5 medium bananas) (see notes)
½ cup cashew butter (or in combination with macadamia butter)
1/8 tsp sea salt
¼–1/3 cup pure maple syrup (or agave nectar)

In a food processor, process bananas until they are roughly chopped. Add cashew butter, salt, and syrup (starting with ¼ cup) and purée until very smooth, scraping down sides of bowl as needed. Taste test, adding remaining syrup if desired. Serve immediately, and store leftovers in the freezer. (This ice cream freezes well, being easy to scoop again within a few minutes after removing from the freezer. In fact, I prefer to freeze it to reharden the ice cream somewhat before digging in!)

Notes:

1) When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.

2) The more overripe your bananas, the sweeter this ice cream will be. Also, softer ice cream is sweeter to our tastebuds than hard, frozen ice cream, so you can adjust sweetness to taste with the agave nectar. (don't omit the salt, it enhances the sweetness and also rounds out the overall flavors.)

3) You can modify this ice cream as you like. I prefer the simplicity of bananas and cashews, but you could add vanilla extract (or paste), almond extract, cinnamon, and/or nutmeg. Also, try pulsing in some raw cashews or macadamia nuts, or some chocolate chips.

Gluten-Free Vegan Chocolate Cake (2-layer)

noreply@blogger.com (Dreena) — Fri, 04 Apr 2008 16:57:00 +0000

Cake Batter:
2 cups white rice flour
1/2 cup cocoa powder
2 1/2 Tbsp tapioca flour
1/2 tsp xanthan gum
1 1/2 tsp baking soda
3/4 tsp baking powder
1 1/3 cups unrefined sugar
1/2 tsp sea salt
1 3/4 cups vanilla soy milk
2 Tbsp rice vinegar (unseasoned)
2 tsp pure vanilla extract
1/4 cup organic canola oil

Frosting: (shown here)
2 pckgs (349-g) *SILKEN* extra-firm tofu, patted dry (must be silken extra-
firm tofu, not regular x-firm tofu)
1/4 cup pure maple syrup
2 tsp pure vanilla extract
1 3/4 cups (generous) non-dairy chocolate chips

For the cake:Preheat oven to 350 degrees. In a large bowl, sift together flour, cocoa powder, tapioca flour, xanthan gum, baking powder and baking soda, then add in sugar and salt and mix well. In another bowl, combine non-dairy milk, vinegar, extracts, and oil. Add wet mixture to the dry, and stir until well combined. Pour into 2 lightly oiled round cake pans (wipe with a little canola oil), distributing batter as evenly as possible. Bake for 24-28 minutes, or until a toothpick inserted in the center of each comes out clean. Remove from oven and let cool on a cooling rack.

For the frosting: In a *food processor (don't use a mixer, it won't smooth out the tofu), combine tofu with maple syrup and vanilla, and puree until very, very smooth, scraping down sides of bowl as needed. Meanwhile, melt chocolate in a bowl fitted over a pot with simmering (not boiling) water. Pour melted chocolate into food processor with tofu mixture, and puree again until well incorporated (again, scraping down sides of bowl). Transfer to a container and refrigerate until cool (will thicken as it cools). Once cool, spread frosting on cake layers, then refrigerate cake for at least a couple of hours to set (preferably overnight).

Acai Antioxidant Smoothie

noreply@blogger.com (Dreena) — Fri, 22 Feb 2008 21:05:00 +0000

Açai Antioxidant Smoothie
MAKES 2 SERVINGS (ABOUT 2½ CUPS).

Acai ("ah-sigh-ee") is an antioxidant-abundant berry that is also a source of protein and omega fatty acids. Acai has a unique berry-cocoa flavor, and combines beautifully with the frozen blueberries and cocoa powder which also happen to be antioxidant-rich foods! You'll be glowing after enjoying this nutritional powerhouse smoothie!

1 1/2 cups plain or vanilla non-dairy milk
1/2 cup frozen blueberries
1/2 cup frozen sliced bananas (see note)
1 tbsp Dutch-processed cocoa powder (can omit or
use carob powder)
1–2 tbsp agave nectar (or to taste)
1 packet Sambazon “Pure Açai” frozen pulp (see note)
1 1/2 –3 tbsp extra non-dairy milk (to thin as needed)

With a hand blender or in a blender, combine milk, blueberries, bananas,cocoa, agave nectar, and Açai pulp (break up pulp by hand first if using hand blender) and purée until smooth. If smoothie is too thick, add extra milk, 1 tbsp at a time, to thin as desired (smoothie will also thin as frozen elements thaw).

Notes:
1) For a purely raw smoothie, use fresh nut milk, or use freshly squeezed apple or other juice instead of milk. Also, use raw cocoa or carob powder and raw agave nectar.
2) Let bananas get overripe; whenready, they can be sliced, placed in Ziploc bags, and frozen.
3) I use Sambazon brand of Açai berries for this recipe. The berries are processed into a pulp, then frozen and sold in packets. I use the “Pure Açai” unsweetened variety. If using the “Original Açai,” note that they are pre-sweetened.
4) If you want to make this smoothie even more substantial, add 1–2 tbsp raw almond butter.

Maple Banana Loaf (from TEV)

noreply@blogger.com (Dreena) — Wed, 30 Jan 2008 21:28:00 +0000

This banana bread is quick, simple, delicious, and healthy... what more could you ask for? Since bananas provide a natural stabilizer to the batter, no egg replacers are needed... and they also keep the loaf moist and tender without the need for extra oil. Enough talking, it's time for you to bake!!

3/4 cup whole-wheat pastry flour

1 cup kamut flour (or more w/w pastry flour; or can use ~1 1/8 cups spelt flour; see note #1)

2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp freshly ground nutmeg

1/4 tsp sea salt

1 cup mashed overripe banana

1/2 cup pure maple syrup

1/2 cup vanilla or plain soy milk (see note #1)

1 tsp pure vanilla extract

1-2 tbsp organic canola oil

Preheat oven to 350. In a large bowl, combine dry ingredients, mixing well. In a separate bowl, combine mashed banana, maple syrup, soy milk, vanilla, and canola oil. Add wet mixture to dry, and stir through until just well combined (don't overmix). Pour into a lightly oiled loaf pan and bake for 45-50 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean.

Notes:

1. If using more w/w pastry flour instead of the kamut flour, you may need a couple of extra tbsps of soy milk to moisten the batter.

2. Try adding 1/4 cup non-dairy chocolate chips and 1/4 cup of toasted chopped nuts (ex: pecans/walnuts) to the batter.

3. If baking in an 8" x 12" baking dish (as per this post), baking time will be only 26-28 minutes.

Chocolate Mint Melties

noreply@blogger.com (Dreena) — Mon, 17 Dec 2007 14:27:00 +0000

Chocolate Mint Melties
MAKES 11–14 COOKIES. WHEAT-FREE

These cookies are minty cool and magical! They have been compared to the Girl Guide Mint Cookies... so if you are longing for those non-vegan treats, be sure to try these mint melties!

1 bar (3-oz/85-g) mint dark chocolate (see note)
1 1/8 cups spelt flour (see note)
3 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ cup unrefined sugar
¼ tsp sea salt
¼ cup pure maple syrup
2 tbsp agave nectar
1 tsp pure vanilla extract
½ tsp mint extract
¼ cup organic canola oil (a touch generous)

Preheat oven to 350°F (180°C). Break off 9 squares from chocolate bar (about 2/ 3 of bar, reserve remaining squares to top cookies) and place in mini-food processor, processing until finely chopped (or chop by hand). Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, agave nectar, vanilla and mint extracts, and oil and stir until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet
with parchment paper. Spoon batter onto baking sheet, spacing evenly. Break up or roughly chop reserved chocolate and place on top of each cookie, pressing in a little. Bake for 11 minutes (no longer, or they will dry out). Remove from oven, and let cool for 1 minute (no longer) on the sheet, then transfer to a cooling rack.

Notes:

1) Use a dark chocolate bar that is mint flavored, rather than a mint cream-filled dark chocolate bar. For this recipe, try the Endangered Species brand Dark Chocolate with Deep Forest Mint, or Cocoa Camino's Mint Chocolate Bar (exceptionally good)!

2) If you want to use unbleached all purpose flour instead of spelt, use just 1 cup. If batter seems too dry or thick whichever flour you are using, stir in another 1–2 tsp each of oil and maple syrup.

3) For the holidays, make these cookies festive by sprinkling 1–2 tbsp crushed or chopped candy canes on cookies before baking, and lightly press in.

Cashew Ginger Tofu

noreply@blogger.com (Dreena) — Mon, 17 Dec 2007 14:14:00 +0000

MAKES 4–5 SERVINGS (ABOUT 24 SQUARES). WHEAT-FREE

This is one of my favorite ways to eat tofu. Not only is it incredibly quick to make, it is just so delicious! Each piece of tofu is tender and bathed in a creamy, tangy cashew sauce. Serve over quinoa, wild rice or other whole grain, and alongside a salad tossed with Cumin-Cinnamon Vinaigrette, p.80.

1/3 cup cashew butter
3½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Thai Coconut Corn Stew

noreply@blogger.com (Dreena) — Sun, 16 Dec 2007 14:44:00 +0000

Thai Coconut Corn Stew
MAKES 4–5 SERVINGS. WHEAT-FREE

This stew is fragrant with Thai flavors of coconut, lime, coriander, and lemongrass. It is delicious served in a bowl side-by-side with brown basmati rice, or can be served as a smaller portion with spring rolls, and a tofu dish.

1/2 tbsp coconut oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 – 3/4 tsp coriander seeds
3/4 - 1 tsp sea salt
1/4 tsp crushed red pepper flakes (or to taste)
1 stalk lemongrass (see note)
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14-oz/400-ml) light coconut milk (may
use regular)
1 cup red bell pepper, diced
11/2 – 2 tsp lime zest (zest limes before juicing, see below)
2 – 3 tbsp freshly squeezed lime juice
1/3 – 1/2 cup fresh cilantro or Thai basil, chopped
lime wedges (for garnish)

In a large pot on medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt (start with ¾ tsp), and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring occasionally. Meanwhile, cut off lower yellow bulbous portion of lemongrass, and remove and discard tough outer leaves along with upper portion of stalk. Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk. Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes. Remove lemongrass, and with a hand blender, briefly purée soup to make it a little creamier. Return lemongrass to pot, and stir in remaining 1 cup corn kernels and red pepper flakes. Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste). Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.

Note: Lemongrass adds a distinctive lemony aroma. It is available in produce sections or Asian markets, and can be stored in the refrigerator for 2–3 weeks.

Raspberry Cornmeal Pancakes AND Celestial Cream

noreply@blogger.com (Dreena) — Fri, 09 Nov 2007 13:48:00 +0000

Raspberry Cornmeal Pancakes
MAKES 9–10 MEDIUM PANCAKES WHEAT-FREE & GLUTEN-FREE OPTION

These pancakes are thick and fluffy and bring the taste of summer to your table any time of the year. Fresh, frangrant, and delightful! Serve with Celestial Cream (below), or pure maple syrup.

1 tbsp flax meal
1 cup + 1-2 tbsp vanilla soy milk (see note)
3/4 cup + 2 tbsp oat flour (see note)
1/2 cup fine cornmeal (not corn grits)
1/8 tsp sea salt
1 tbsp baking powder
1/8 - 1/4 tsp pure almond extract (see note)
1 1/2 tbsp organic canola oil
1 cup raspberries, fresh or frozen (see note)
extra organic canola oil (for coating pan)

In a small bowl, combine flax meal and non-dairy milk, then set aside. In a large bowl, combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. To flax-milk mixture, add almond extract and oil and stir to combine. Add wet mixture to dry, stirring until just combined. Stir in raspberries just before you are ready to cook the pancakes. Lightly oil a non-stick frying pan (using the edge of a paper towel) and place pan on medium-high heat for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute. Using a ladle, scoop batter into pan to form pancakes. Cook for several minutes, until small bubbles form on the outer edge and into the center. Flip and cook other side for 2–3 minutes, until golden. Repeat until batter is all used.

Notes:

1) These are not completely gluten-free pancakes—while some gluten-sensitive people can eat oats, others cannot. To make these pancakes truly gluten free, substitute oat flour with 1/3 cup white or brown rice flour, or 1/3 cup amaranth flour, and add 2 tbsp tapioca starch flour to dry mixture (you will likely need the full 1 cup + 2 tbsp milk).

2) This small amount of almond extract gives a very slight cherry-like flavor, which works well with the raspberries. If you don’t have almond extract, you can certainly make these pancakes
without it.

3) If using frozen raspberries, the pancakes will take longer to cook (use a lower heat if they are taking a while to set).

Celestial Cream
You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!

MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE

1/2 - 3/4 cup pure maple syrup (see note)
1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated
vegan margarine)
1 1/2 tsp pure vanilla extract
1 pckg (12oz/349g) silken firm tofu
1/4 tsp (little scant) sea salt

In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.

Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

Chipotle Lime Two-Bean Hummus

noreply@blogger.com (Dreena) — Tue, 06 Nov 2007 22:56:00 +0000

Chipotle Lime Two-Bean Hummus

Lime juice and zest give this dip a bold tangy element while the chipotle sauce adds a smoky, slightly spicy tone. The cilantro perfectly suits these flavors, but if you aren't partial to it feel free to leave it out. Serve with tortilla chips and fresh vegetables such as jicama sticks and sliced bell peppers.

MAKES 5–6 SERVINGS (ABOUT 2 CUPS) WHEAT-FREE

1 cup cooked kidney beans
1 cup cooked chickpeas (garbanzo beans)
4–4½ tbsp freshly squeezed lime juice (see note)
1½–2 tbsp tahini
1 medium clove garlic, sliced (see note)
2–2½ tbsp extra virgin olive oil
½ tsp sea salt
1½ tsp chipotle hot sauce (I use Tabasco)
1 tsp agave nectar
1/16–1/8 tsp allspice
1–2 tbsp water (to thin dip as desired)
1 tsp lime zest, grated (see note)
¼ cup (not packed) fresh cilantro leaves

In a food processor, combine all ingredients except water, lime zest, and cilantro. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add lime zest and cilantro and purée briefly to incorporate cilantro.

Cooking Notes:

1) I prefer this dip with just a hint of garlic, so I use a very small clove. If you are a garlic lover, feel free to use more.

2) Before juicing limes, zest one or two to collect about 1 tsp of the rind; be careful to avoid the bitter white pith. I find a kitchen rasp (also called a microplane grater) is the best tool for zesting citrus.

3) For a burrito filling: Spread this hummus onto whole-wheat (or your favorite) tortillas and top with sautéed veggies seasoned with cumin, chili powder, or other seasonings. Roll, bake until golden, and enjoy!