My kids and I walked by a field of wheat this past weekend. I explained to my 6 year old son that wheat is used to bake bread. He said he wanted to try that. So I found this amazing recipe on another's blog (see link at bottom), and we baked bread together yesterday. Super good.
My name is Lucinda Segneri. You killed my diet. Prepare to die.
Oh. My. These are so great, and super easy to make! You'll see!
Crumble a few vegan graham crackers or other dry, vegan cookies into the bottom of 4 pretty, little bowls.
In a food processor, blend until creamy and smooth: 275 g (10 oz) firm silkened tofu 1/4 cup maple syrup 100 g (3 1/2 oz) MINUS a little bit to shave on the top! Melted vegan chocolate (I use the microwave to keep it simple)
Pour mixture over crumbs. Shave the remaining chocolate on top. Chill and serve.
Perfect to entertain! So elegant! (If you don't inhale it over the kitchen sink like I did.)
Don't tell anyone. I'm pretty sure I can be arrested for this here in France. ;) It tastes good, looks right, it shreds, but only softens when heated. I have yet to solve the melty puzzle.
Here is what you will need...
1 1/2 cups water Agar-agar - 5 packages of 4 g each (or 3 tbsp) A small saucepan A whisk 350 g (12 oz) jar of cashew nut puree ("butter", or make your own by blending raw nuts) 1/2 cup nutritional yeast flakes Juice of one lemon 1 tbsp tahini 1 tbsp soy sauce 1 tsp garlic powder 1 tsp onion powder 1/2 tsp turmeric 1 tsp salt 1 tbsp tomato paste A mixing bowl and spoon A plastic container and lid to act as a mold Pam
In the saucepan, bring the water and agar-agar to a boil, whisking mixture to blend. Lower heat and simmer for about 5 minutes until the agar-agar is melted and the mixture is thickened.
Mix this and all the rest of the ingredients in a large bowl. Pour into the plastic container sprayed with Pam. Cover and chill until firm.
Turn out onto a serving plate. Keep covered with plastic wrap when storing. Will keep about 5 days in fridge.
I finally got up enough courage to drive into the city, unload my Jedi-obsessed 6 year old son and hyperactive 2 year old twins and check out a store called Biocoop. So glad I did! Vegan meats and cheese, goji berries, agar-agar, and everything else I could think of! I will definitely be going back!
I was craving pumpkin pie and cake this afternoon. Hey, why not a healthy mix of the two? So warm and spicy!
Preheat oven to 185 C (350 F). Spray muffin tins with Pam.
Gently mix just until blended: 1 15 oz can pumpkin 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp ground cloves 1/2 tsp salt 1/2 cup natural applesauce 1/2 cup veggie oil 1/2 cup molasses 1 cup water 3 cups whole wheat flour 1 tbsp baking powder 1/2 cup firmly packed brown sugar
Use an ice cream scoop to fill muffin tins 3/4 full. Bake until deep golden brown and a knife inserted into one of the center muffins comes out clean.
Ah, candied ginger. Hot and sweet and everything good. Perfect beside veggie sushi, or minced up on top of fresh fruit. What a great way to use up extra ginger!
Peal and thinly slice 1/4 cup ginger into little round chips. Place in a small sauce pan with 1 cup water. Bring up to a boil on high heat, then lower to a simmer. Let cook for 30 minutes uncovered. Stir in 1/3 cup sugar. Let simmer uncovered for 25 minutes.
In the meantime, place a sheet of aluminum foil on a baking sheet. Top with a cooling rack. Spray rack with Pam.
Pour ginger, sugar syrup and all, out onto cooling rack, letting extra syrup to drop through to foil. Carefully spread out ginger. (It is HOT!) Let cool for half an hour. Place ginger in an airtight container. Gather extra sugar crystals to top fruit or vegan ice cream.
Meantime, chop up your favorite veggies. Today, I used carrots, green peas, red onions, garlic, and ginger. Saute with vegetable oil on high heat until crisp tender. Add cooked rice, a drizzle of sesame oil, and some soy sauce to taste, and saute a minute or two more.