Easy Bread Baked in a Dutch Oven

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. 

And he chased me with dough hands!

http://simplysogood.blogspot.fr/2010/03/crusty-bread.html

4 Ingredient Individual Chocolate "Cheese"cakes

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.)

Chocolate Pudding Cups

Very creamy and rich!

In a small sauce pot, whisk together:
2 cups soy milk
4 tbsp cornstarch
1/2 tsp instant espresso powder (deepens the chocolate flavor, optional)
1/2 tsp vanilla
1/3 maple syrup
1/3 cup cacao powder


Heat on medium, stirring constantly, until it thickens.  Pour into 4 small plastic containers with lids.  Chill and enjoy. 

Spinach "Feta" Pasta

So delicious and full of iron!

Cook whole wheat pasta to al dente.


Meanwhile, sautee some spinach and garlic in olive oil.  Sprinkle in a tiny bit of ground nutmeg, black pepper, and corse salt.


Toss all together with some crumbled herbed firm tofu (I use the back of a fork to do this).

"Cheesy" Black Bean and Veggie Tacos

Oh, yum!  Crunchy goodness!

Drain most of the liquid out of a can of black beans.  Simmer in a sauce pan.  Stir in 1/3 cup nutritional yeast.


In a frying pan, saute sliced onion, green pepper, and red pepper in veggie oil until tender crisp.  Sprinkle with taco seasoning.


Chop up a tomato and an avocado.  Heat up some taco shells.  Assemble and eat.


You could also add salsa, vegan sour cream or vegan cheese (I added some shredded vegan cheddar that I made earlier today.  See last post.)

Cheddar "Cheese"

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.

Biocoop - French Vegan Heaven!

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!


A picture of today's contraband....

Grilled Steak Sandwich with Tomatoes and Arugula

Very hearty and satisfying.  Love the peppery crunch of the arugula on top!  

Fresh Strawberry Ice Cream with Hot Fudge Sauce

Oh.  My.  Goodness.

Blend:

1 cup vegan milk (soy, almond...)

1/2 cup soy cream

1/2 cup powdered sugar (confectioner's sugar)

1/2 tsp vanilla
pinch of salt

Stir in chopped, fresh strawberries.

Freeze, eat, melt faster than your ice cream.


Mix equal amounts of agave and cacao powder until it forms into a sauce.  Microwave, 5 seconds at a time, stirring between, until warm and thick and dark.  Drizzle.  Delight.  

Caprese Rice Salad

I took my fav Italian salad and made it into a meal by adding rice.  Very good!

Toss:
2 cups cooked rice
1 cup cherry tomatoes, halved
1 tbsp minced shallot
Balsamic vinaigrette, S & P to taste

Chocolate Covered Cherries

Such a great treat right now while fresh cherries are in season.  Just dip them in melted vegan chocolate for a little bit of Heaven on Earth.

Pumpkin Molasses Muffins

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.


Makes 2 dozen.  They freeze well!

Easy Bruschetta

This is super easy and good!  Great for a crunchy snack or appetizer.

Top ready made bruschetta toasts with your favorite vegan pasta sauce.  Enjoy!

Candied Ginger

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.

Fried Rice

A very yummy, satisfying lunch!

Cook some rice according to package directions.


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.  

Lemon Poppy Seed Muffins

These were a nice treat for me, since I used to love to order these at Starbucks before going V.   The kids loved them too.  And the crunchy sugar top that cracks in your mouth is to die for.

Preheat oven to 350 F (185 C).  Spray muffin tins with Pam or use liners.

Sift together:

1 1/2 cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

3 tbsp poppy seeds

Mix and stir in:

6 tbsp veggie oil

1 tsp vanilla

1 tbsp apple cider vinegar (I know!  Weird, right?)

1/2 cup fresh lemon juice

1/2 cup cold water

Use an ice cream scoop to fill the muffin tins.  Sprinkle tops with sugar and bake until golden.