tag:blogger.com,1999:blog-50931896994999348282024-03-12T19:44:08.008-07:00Vegetarian MealsFor the [nearly] lifelong vegetarian, trying to cut back on dairy and eat both locally and convenientlyByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-5093189699499934828.post-13330217605988889662016-05-01T08:24:00.000-07:002016-05-01T08:24:02.305-07:00Fried Plantains<div dir="ltr" style="text-align: left;" trbidi="on">
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Simple, fast and delicious, I like fried plantains for breakfast. Oatmeal is a nice accompaniment to fortify the meal further.</div>
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Just unpeel a fresh plantain, slice into quarter-inch-thick slices, and place into a pre-heated pan. I usually spray that pan with 100% canola oil before heating. </div>
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Once the plantains are cooking, don't move them around. Sprinkle with cinnamon and some brown sugar if desired. Cook on medium for about a minute and flip over to cook the other side. Serve hot.</div>
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-40680219233268699652016-05-01T08:11:00.001-07:002016-05-01T08:11:50.421-07:00Veggie Sandwiches - Vegan Pesto with Lettuce and Green Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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This pesto was made vegan by eliminating the parmesan and using some nutritional yeast instead.<br />
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Pesto:<br />
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small bunch of fresh basil<br />
1/4 cup cashews or pine nuts<br />
1/2 tsp oil<br />
2 tsps lemon juice<br />
1 tblsp nutritional yeast<br />
2 cloves of garlic, or to taste<br />
salt and peper to taste<br />
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process all ingredients finely in a food processor or Vitamix<br />
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This is for a small batch because I grow the basil and don't usually have pounds of it on hand. The recipe easily scales up.<br />
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-90496336817349961772015-12-13T10:01:00.001-08:002015-12-13T10:01:11.774-08:00Pressing Tofu and Vegan Bahn Mi<div dir="ltr" style="text-align: left;" trbidi="on">
The secret to making tofu (not the silken kind) is pressing it. I use this:<br />
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It's not difficult or very time consuming, you just put in the block of tofu and turn the knobs, then continuing turning the top piece down until it meets a lot of resistance - you really wanna get the water out of there but you don't want to destroy the tofu. I let it sit in the sink on it's side for about 15 minutes. After that, you have many options.</div>
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Marinating the tofu can give it great flavor, even in as simple a marinade as soy sauce alone, or balsamic vinegar with a little sugar or agave nectar.</div>
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If you want a quicker option, cut the tofu into small blocks, or slice it (about 1/4 inch thick), sprinkle it with salt and pepper and bake it - about ten minutes on each side for slices, or 15 minutes total for diced tofu, or fry it in a nonstick pan (or just add a little nonstick spray) or deep-fry in oil.</div>
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It's perfectly fine to eat the tofu at that point - it's actually pretty good just like that with a little ketchup or on a sandwich with some condiments. You can create a delicious bahn mi style sandwich with tofu cooked this way.</div>
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This is a simple sandwich with lettuce, vegan mayo, pickled carrots, cucumber and jalapeño slices and some delicious baked tofu slices:</div>
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Yet another option is to put the tofu in sauce and then bake it further. This takes a bit more time but really gives the tofu excellent flavor. I like to use barbecue sauce and bake it with some veggies. It's really good like that with carrots, white or sweet potatoes or even broccoli and cauliflower.</div>
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Tofu is truly an incredibly versatile ingredient, and when you also include the many things you can do with silken tofu, like adding it to smoothies or making mousse, the choices are endless,</div>
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-83078954260197376152015-08-29T18:33:00.000-07:002016-05-01T08:14:10.159-07:00Bruschetta<div dir="ltr" style="text-align: left;" trbidi="on">
So easy and quick to make, I love bruschetta. Toast some bread - if you are in a hurry make it plain or brush lightly with olive oil and sprinkle with a mixture of dried herbs like oregano and/or basil, marjoram and parsley, salt and pepper, then toast.<br />
Saute up your favorite diced veggies - any mixture of stuff like tomatoes, onions, bell peppers, shredded carrots, squash, zucchini, or other summer vegetables with garlic, salt and pepper (add more herbs if desired.) Top the toasty bread with the veggie mix. If you like cheese, vegan or otherwise, you can sprinkle some on top and toast again if you want.<br />
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-23967503697198687352015-08-29T18:27:00.000-07:002016-05-01T08:14:20.128-07:00Gingerbread Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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On the lighter side for gingerbread, one might intensify the flavor with even more ginger. These are tasty with a simple buttercream - made vegan with Earth Balance Margarine or just a dusting of powdered sugar.<br />
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Cupcakes:<br />
Combine<br />
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3/4 cup of soy milk<br />
1/2 tsp lemon juice<br />
1/3 cup molasses<br />
1/3 cup oil<br />
1/3 cup brown sugar<br />
1 tsp vanilla<br />
1 tblsp ground flax<br />
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Combine in another bowl or large measuring cup<br />
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1 1/4 cups flour<br />
2 tsp ginger<br />
1 tsp cinnamon<br />
1/2 tsp cardamom<br />
1/4 tsp cloves<br />
1/4 tsp allspice<br />
1 tsp salt<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
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Sift the dry ingredients into the wet ingredient in 3 batches, mixing until just combined after each batch. Pour batter into cupcake liners and bake at 350ºF for 19 minutes or until a tester comes out clean.<br />
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Icing:<br />
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1/4 cup butter, softened<br />
1 cup confectioners sugar<br />
1 tblsp soy milk<br />
1 tsp vanilla<br />
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Whip the butter in an electric mixture. Add confectioners sugar slowly. Scrape down sides several times, beating about 3 minutes total and scraping about once a minute. Add the liquid ingredients and beat another minute. Double the recipe if you like thick layers of icing!<br />
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-90648071565901670942015-04-11T20:49:00.001-07:002016-05-01T08:14:47.688-07:00Dried Chickpeas to Falafel<div dir="ltr" style="text-align: left;" trbidi="on">
Soaking beans is easy and economical but requires advance planning. I usually start with dried beans, rinse them well and boil them (1 cup beans to about 3-4 cups water), then leave them sitting overnight.<br />
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<span style="text-align: left;">At this point, the 'skins' on the garbanzo beans/chickpeas will become loose. You can rub them around and get most of the skins off pretty easily. I like to do this before I use the beans in a meal.</span></div>
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<span style="text-align: left;">It's always good to rinse the beans after you soak them and discard the water. Then use a food processor to chop the beans up. Add the other ingredients:</span></div>
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<span style="text-align: left;"><span style="color: blue;">3 cloves of garlic</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">1 shallot, diced - can sub chopped onion or dried onion</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">1 tsp coriander</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">1 tsp cumin</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">1/2 tsp fenugreek if available or dash of celery salt</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">2 tblsp lemon juice</span></span></div>
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<span style="text-align: left;"><span style="color: blue;">1 tblsp cornstarch or flour</span></span></div>
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<span style="color: blue;">1/2 cup fresh parsley or 2 tblsp dried</span></div>
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<span style="text-align: left;"><span style="color: blue;">salt and pepper to taste</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_h19SVKKHgAbscfE-2zBIUKwzJg8hMhNbMcRpK3LIixMU3cCIrloHAqN21A4OTPcYjYisKCak926eddX5_fwDWfvcjjXN8TyLxJ6zSBFTYsALqT0myXpuxznEd2SwnS2bG1i_WGIQr9x/s1600/IMG_1148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_h19SVKKHgAbscfE-2zBIUKwzJg8hMhNbMcRpK3LIixMU3cCIrloHAqN21A4OTPcYjYisKCak926eddX5_fwDWfvcjjXN8TyLxJ6zSBFTYsALqT0myXpuxznEd2SwnS2bG1i_WGIQr9x/s640/IMG_1148.JPG" width="640" /></a></div>
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Form the mixture into balls, and fry the balls after heating about 2 inches of oil or a deep fryer to 350ºF . Don't crowd the balls and fry in batches if necessary. Cooking time is a few minutes, so watch carefully and turn if necessary but don't agitate too much.</div>
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Serve over salad with lettuce, tomato and cucumber or on pita or french bread with your favorite toppings like shredded carrot or sliced tomatoes and feta cheese. Falafel also tastes good with plain or minty yogurt and tahini.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKGGaaVFjFelD49l1ypNxZkGjWHvzUtg9SdIQTKicnYnT6J2x3sdgJ7XbZkyTNPN6ONytYaJqWYFNxREtJyt_rXL2twAnLyChP_q8BABB_ag-3oyqCoipr8vGM6D03zVgdSKDwNxyhDHl/s1600/IMG_1157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyKGGaaVFjFelD49l1ypNxZkGjWHvzUtg9SdIQTKicnYnT6J2x3sdgJ7XbZkyTNPN6ONytYaJqWYFNxREtJyt_rXL2twAnLyChP_q8BABB_ag-3oyqCoipr8vGM6D03zVgdSKDwNxyhDHl/s640/IMG_1157.JPG" width="640" /></a></div>
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-39584161196938720522015-04-04T05:55:00.000-07:002016-05-01T08:15:17.116-07:00Boston Cream Cake Pie from “Vegan Pie in the Sky” by Terry Hope Romero and Isa Chandra Moskowitz<div dir="ltr" style="text-align: left;" trbidi="on">
This was a complicated bake, but I thought it was totally worth it. These are my results. I thought the pie looked and tasted delicious. Recipe can be found in their cookbook or at the end of the article here:<br />
<a href="http://www.nydailynews.com/life-style/eats/queens-chef-terry-hope-romero-tackles-vegan-pies-latest-cookbook-article-1.1037392">NY Daily News with Terry Hope Romero</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzkqlYb6XSfgi668Eop1CHAKTQl-81gkFCXaWr_RhpONZEgZjclMmsfTY_w5Bg3dsSmoKF_coPJXHe0Bi_9r-MIsf7SEszXLQwkI6qs981S_umgfHDUCVIZD7fTGT7oJHnWQqkKlaA5KT/s1600/IMG_9837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzkqlYb6XSfgi668Eop1CHAKTQl-81gkFCXaWr_RhpONZEgZjclMmsfTY_w5Bg3dsSmoKF_coPJXHe0Bi_9r-MIsf7SEszXLQwkI6qs981S_umgfHDUCVIZD7fTGT7oJHnWQqkKlaA5KT/s640/IMG_9837.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikURS0QNDFcQzcJ5_lMk6LL-nR2fKhxIEjDb-pUxTsiuqpDvaSWb1HXlqSiGrw8eSDXawFMD5tf7yFBtqtTTQXNypS_FNf_AYF775Dhl-S7OFgnw6JxZHrw__l_db4rAJpmmKzP7R_FVmn/s1600/IMG_9828.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikURS0QNDFcQzcJ5_lMk6LL-nR2fKhxIEjDb-pUxTsiuqpDvaSWb1HXlqSiGrw8eSDXawFMD5tf7yFBtqtTTQXNypS_FNf_AYF775Dhl-S7OFgnw6JxZHrw__l_db4rAJpmmKzP7R_FVmn/s400/IMG_9828.jpg" width="266" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjNN7dGCBOQ1Itj3KH4ZHM8vEsygBg9FEi5xk8pciJ4lU17Z2Gsd95owg2KjZp3tiryAFiz1OuFIo-Dugj2ZE18Q1oql4hiQ3pe7nM8k6ZYM-GyC-PCkBwfPUmSr9Z1reFGKyxlpWgI-L/s1600/IMG_0229.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjNN7dGCBOQ1Itj3KH4ZHM8vEsygBg9FEi5xk8pciJ4lU17Z2Gsd95owg2KjZp3tiryAFiz1OuFIo-Dugj2ZE18Q1oql4hiQ3pe7nM8k6ZYM-GyC-PCkBwfPUmSr9Z1reFGKyxlpWgI-L/s640/IMG_0229.jpg" width="640" /></a></div>
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Ultimately, I liked their Vegan Cupcakes Take Over the World book the most in their baking series. I think Pie in the Sky was my second favorite, as I found the recipes to not be quite as consistent as the ones in Cupcakes. All said, they are all worthy additions to any vegan's cookbook set.</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-89302759732047029962015-04-04T05:46:00.001-07:002016-05-01T08:15:05.422-07:00Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
I love these easy cupcakes. The recipe makes about a dozen. After you make the batter and pour it into the pan, you can top the cupcakes with a dollop of jelly or some chocolate chips. That's a nice alternative to having to deal with making icing, and these cupcakes are usually pretty moist.<br />
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In a small bowl or measuring cup mix:<br />
<br />
<span style="color: blue;">3/4 cup of soy milk</span><br />
<span style="color: blue;">1/4 cup water (you can also use all water)</span><br />
<span style="color: blue;">1 tsp vinegar ( I like balsamic with the chocolate but you can also use apple cider or white)</span><br />
<br />
and let that sit a moment<br />
<br />
while you use a larger mixing bowl to mix:<br />
<br />
<span style="color: magenta;">3/4 cup of sugar</span><br />
<span style="color: magenta;">1/4 cup of oil</span><br />
<br />
stir the sugar and oil vigorously or use an electric mixer and add<br />
<span style="background-color: magenta;"><br /></span>
<span style="background-color: white; color: magenta;">1 tsp of vanilla</span><br />
<br />
then combine in a small bowl or measuring cup<br />
<br />
<span style="color: purple;">1/3 c of cocoa</span><br />
<span style="color: purple;">1 cup of flour</span><br />
<span style="color: purple;">1 tsp baking powder</span><br />
<span style="color: purple;">1/4 tsp baking soda</span><br />
<br />
<br />
add the <span style="color: blue;">water/milk/vinegar</span> mixture from above to the<span style="color: blue;"> </span><span style="color: magenta;">sugar/oil</span><br />
and sift in the <span style="color: purple;">flour/cocoa </span>mixture<br />
<br />
mix until combined<br />
pour into cupcake liners (I like silicon)<br />
bake at 350ºF for 19-21 minutes - use a cake tester<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q1gIrjCgi4ILXNN_eCvNifdh6EOcNi5JRxXry6AW-lK9xXPmPxh0QUkUfEiOmBclwUN9sQDcgBZvU01XsbxHXsiMk7U8K4LxzLDcakT6esb4hwK8-FRP2jA53UtdW-o2OFAY5-YG9RzY/s1600/IMG_5141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Q1gIrjCgi4ILXNN_eCvNifdh6EOcNi5JRxXry6AW-lK9xXPmPxh0QUkUfEiOmBclwUN9sQDcgBZvU01XsbxHXsiMk7U8K4LxzLDcakT6esb4hwK8-FRP2jA53UtdW-o2OFAY5-YG9RzY/s1600/IMG_5141.JPG" width="320" /></a></div>
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-54183209926136099222015-02-07T12:32:00.004-08:002015-02-07T12:32:33.066-08:00Vegan Double Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
I love double chocolate chip cookies. This is still a bit of a work in progress, but it makes a good cakey cookie. <br />
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Heat oven to 350º F<br />
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<b>Mix</b>:<br />
<br />
1/4 cup + 2 tblsps soy milk and 1 tablespoon of ground flax seed and let it sit a moment while you<br />
<br />
<b>mix</b> the following very well in a large bowl:<br />
<br />
<span style="color: purple;">1/4 c lightly packed brown sugar</span><br />
<span style="color: purple;">1/2 c white sugar</span><br />
<span style="color: purple;">1/3 c canola oil</span><br />
<span style="color: purple;">1 tblsp tapioca flour</span><br />
<span style="color: purple;">2 tsps vanilla extract</span><br />
<br />
and after a moment of vigorous mixing, add in the flax/milk mixture, then mix all that very well.<br />
Mixing by hand is ok.<br />
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<b>Combine</b>:<br />
<br />
<span style="color: purple;">1 1/4 c flour</span><br />
<span style="color: purple;">1/4 c cocoa</span><br />
<span style="color: purple;">1/2 tsp baking soda</span><br />
<span style="color: purple;">1/2 tsp salt</span><br />
<br />
and <b>sift it into the liquid mixture. Stir well</b> and then add in <span style="color: purple;">3/4 cup chocolate chips</span><br />
<br />
I use a small ice cream scoop to dole out around 16 cookies to a sheet.<br />
<b>Bake cookies for 9 minutes</b>.<br />
Careful not to overbake these cookies.<br />
Let cool a moment or to, then transfer to a rack. Best warm but good for a few days in an airtight container.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0klXiU6GuSwb_hp-TQIVqC41A8tv74yGQSB3IN0vHR4sg_5VJerAuE4aqrcWjBA9Ih-eK3mTPwLlDAxqQa9CgTte9oSEFtw-SWWvaAHT6HZ3ClWoxWwifKNNrAcwpyq0LubQNk7uZIL0/s1600/cookiedough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0klXiU6GuSwb_hp-TQIVqC41A8tv74yGQSB3IN0vHR4sg_5VJerAuE4aqrcWjBA9Ih-eK3mTPwLlDAxqQa9CgTte9oSEFtw-SWWvaAHT6HZ3ClWoxWwifKNNrAcwpyq0LubQNk7uZIL0/s1600/cookiedough.jpg" height="213" width="320" /></a></div>
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Before baking</div>
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After baking</div>
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ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-65046870660946406492015-01-03T12:28:00.003-08:002015-01-03T12:30:32.922-08:00Twice Baked Vegan Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
These could be modified endlessly. The following is just a guide.<br />
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Scrub potatoes, bake directly on rack until soft in a 400º oven, about 35 minutes or until tender.<br />
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<br />
After cooling down, cut potatoes in half.<br />
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<br />
Scoop out the flesh with a teaspoon.<br />
<br />
Mash the flesh with whatever you might like, including chopped frozen broccoli and vegan cheeze sauce. Any small or diced vegetable, like peas or carrots, could work here. Moisten the flesh with cheese, oil or ketchup.<br />
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<br />
Shown:<br />
<span style="color: magenta;"><br /></span>
<span style="color: magenta;">1/3 cup frozen broccoli, thawed and chopped</span><br />
<span style="color: magenta;">1/2 cup vegan cheeze sauce</span><br />
<span style="color: magenta;"><br />
salt</span><br />
<span style="color: magenta;">pepper</span><br />
<span style="color: magenta;">paprika</span><br />
<span style="color: magenta;">celery salt</span><br />
<span style="color: magenta;">garlic powder</span><br />
<span style="color: magenta;">coriander</span><br />
<br />
Stuff the potatoes with the filling, add additional cheese or sauce if desired and bake 20-25 minutes in a 400º oven. Serve hot.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTr-bY3lmKCcqqA53kz79r7nukkBeBBAJ6Q6DfVMDoyoGIlDgo0IFNbnn8PtpECVYtM0Z04HhQssmyZGgkYV3KZIfWxfD47AIgX7YS05qi0Kp2K1A5bDM-UHwA9I3lfARSDavRBzltkPi/s1600/IMG_4483.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTr-bY3lmKCcqqA53kz79r7nukkBeBBAJ6Q6DfVMDoyoGIlDgo0IFNbnn8PtpECVYtM0Z04HhQssmyZGgkYV3KZIfWxfD47AIgX7YS05qi0Kp2K1A5bDM-UHwA9I3lfARSDavRBzltkPi/s1600/IMG_4483.jpg" height="213" width="320" /></a></div>
<br /></div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-35530790167475360492015-01-01T16:41:00.001-08:002015-01-02T09:14:35.422-08:00Low Fat Vegan Pumpkin Cornbread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;">Using at least a 2 cup measure or bowl, Combine:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18.2999992370605px;">1 cup soymilk</span><br style="line-height: 1.22em;" /><span style="line-height: 18.2999992370605px;">1 tsp vinegar (apple cider or white are ok)</span></span><br />
<span style="line-height: 18.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="line-height: 18.2999992370605px;"><span style="font-family: Arial, Helvetica, sans-serif;">And let sit for a moment.</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In another bowl or measuring cup, combine:</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18.2999992370605px;">1 cups cornmeal</span><br style="line-height: 1.22em;" /><span style="line-height: 18.2999992370605px;">1/2 cup unbleached all-purpose flour</span><br style="line-height: 1.22em;" /><span style="line-height: 18.2999992370605px;">1 tsp baking powder</span><br style="line-height: 1.22em;" />1/2 tsp salt</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the following to the soymilk/vinegar mixture:</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br style="line-height: 1.22em;" /><span style="color: #e69138;">1/3 cup pumpkin puree</span></span></span><br />
<span style="bborder: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;">1 tblsp canola oil<br style="line-height: 1.22em;" />1 tblsp agave</span></span><br />
<span style="bborder: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="color: #e69138; font-family: Arial, Helvetica, sans-serif;">1 tblsp brown sugar</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix wet and dry.</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Put in muffin tins or a 8" x 8" pan (double recipe for 9" x 13" pan)</span></span><br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In a 350º oven, bake muffins for 18 mins, a pan for 25 or until a toothpick come out clean</span></span><br />
<br />
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span>
<span style="border: 0px; line-height: 18.2999992370605px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">This is not a very sweet recipe. You could add more brown sugar (and since this is a vegan recipe, you can taste it before baking and adjust to your liking).</span></span></div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-18598762290692881822015-01-01T13:17:00.000-08:002015-01-02T09:50:37.576-08:00Easy Vegetarian Chili<div dir="ltr" style="text-align: left;" trbidi="on">
In a pot, heat about <span style="color: #e69138;"><b>1 tblsp oil</b></span> and saute:<br />
<br />
<span style="color: #e69138;"><b>2-4 cloves garlic</b></span><br />
<span style="color: #e69138;"><b>1 small diced onion or shallot, or about 2 tblsp dried onions</b></span><br />
<span style="color: #e69138;"><b>1 small shredded carrot (optional)</b></span><br />
<span style="color: #e69138;"><b>1/2 to 1 cup diced red or green or yellow peppers</b></span><br />
<br />
Don't let the pot dry. Add some veggie stock to keep it moist.<br />
After the garlic is softened (it will appear more translucent, should take about 3-5 minutes)<br />
add:<br />
<br />
<span style="color: #e69138;"><b>salt, pepper to taste</b></span><br />
<span style="color: #e69138;"><b>2 tbslp chili powder</b></span><br />
<span style="color: #e69138;"><b>1 tsp coriander</b></span><br />
<span style="color: #e69138;"><b>1/4 tsp allspice</b></span><br />
<span style="color: #e69138;"><b>1/4 tsp cinnamon</b></span><br />
<span style="color: #e69138;"><b><br /></b></span>
<span style="color: #e69138;"><b>1 can black beans</b></span><br />
<span style="color: #e69138;"><b>1 can kidney beans</b></span><br />
<span style="color: #e69138;"><b>1 can crushed or diced tomatoes</b></span><br />
<span style="color: #e69138;"><b><br /></b></span>
<span style="color: #e69138;"><b>1 cup veggie stock</b></span><br />
<br />
Heat to boiling, then simmer for about 15 - 20 mins<br />
<br />
Check the salt and pepper level. Add hot sauce, cayenne pepper, or sriracha if you want it more spicy.<br />
<br />
If you like a chili with a thick 'broth' like me, and used diced tomatoes and not crushed, add a can of <span style="color: #e69138;">tomato paste</span> or about a <span style="color: #e69138;">1/2 cup pumpkin puree</span>.<br />
<br />
Serve over rice or with cornbread if desired.<br />
<br />
I'm still trying to use dried beans more often but canned are convenient when you suddenly get a craving. I'm much better about getting into a routine of softening chickpeas about once a week, still not as good as doing that with black beans.<br />
<br />
To use dried beans: soak beans at least overnight.<br />
Dump bean water, rinse, and simmer beans until softened, up to 2 hours. Don't add salt.</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-16201198872537940552014-12-28T16:26:00.003-08:002014-12-28T16:26:52.068-08:00Vegan Parmesan Substitute<div dir="ltr" style="text-align: left;" trbidi="on">
To a dry food processor or blender add:<br />
<div style="text-align: left;">
<br /></div>
<span style="font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 20.1599998474121px;">1 cup raw almonds or walnuts or cashews or any combination</span><br /><span style="font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 20.1599998474121px;">1/3 cup nutritional yeast</span><br /><span style="font-family: 'Open Sans', sans-serif; font-size: 14px; line-height: 20.1599998474121px;">1/2 teaspoon salt</span><br /><br />
Pulse until nuts are finely chopped.<br />
<br />
You can store it in a refrigerator for at least a week in a sealed container.</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-91561418546043465992014-12-28T16:23:00.000-08:002014-12-28T16:28:52.519-08:00One Pot Veggie or Vegan Fettucine 'Alfredo'<div dir="ltr" style="text-align: left;" trbidi="on">
Add to one large pot:<br />
<br />
<span style="color: #b45f06; line-height: 28px;"><b>1/2 box pasta shapes or noodles/spaghetti/fettuccine, broken in half</b></span><br />
<div>
<span style="color: #b45f06; line-height: 28px;"><b>1/2 to 1 full can artichoke hearts, quartered or roughly chopped</b></span></div>
<div>
<span style="color: #b45f06; line-height: 28px;"><b>1/2 to 1 cup spinach, kale or broccoli, fresh or frozen<br />2-3 cloves minced garlic</b></span><br />
<span style="color: #b45f06; line-height: 28px;"><b>1 tblsp Italian seasoning or a blend of oregano, basil and marjoram</b></span><br />
<span style="color: #b45f06; line-height: 28px;"><b>a few dashes of oil</b></span><br />
<span style="color: #b45f06; line-height: 28px;"><b>2.5 cups water</b></span><br />
<span style="color: #b45f06; line-height: 28px;"><b>salt or stock/bullion and pepper</b></span></div>
<div>
<span style="line-height: 28px;"><br /></span></div>
<div>
<span style="line-height: 28px;">Bring to a boil, continue to simmer for 8 -12 minutes</span></div>
<div>
<span style="line-height: 28px;"><span style="font-size: x-small;">(larger pasta shapes, like bows, will need 12 minutes.</span></span></div>
<div>
<span style="line-height: 28px;"><span style="font-size: x-small;">spaghetti or elbows would need less, around 8 minutes)</span></span></div>
<div>
<span style="line-height: 28px;"><br /></span></div>
<div>
<span style="line-height: 28px;">after cooking, add<br />1/2 cup of parmesan or 'not-parm' parmesan substitute</span></div>
</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-16181967274527453172014-11-28T13:22:00.002-08:002014-11-28T13:27:51.633-08:00Vegan Cashew 'Cheeze' Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="p1">
<span class="s1"><br />
</span><span class="s2"> Soak <b><span style="color: #e06666;">1 cup raw cashews</span></b> in enough hot water or hot veggie stock to just cover.<br />
(I let it all soak in the Vitamix for about 1 hour)<br />
Blend well.<br />
Add 2 cloves or <b><span style="color: #e06666;">2 Tblsp garlic</span></b><br />
Blend.</span></div>
<div class="p1">
<span class="s2"><br />
Add</span></div>
<ul class="ul1">
<li class="li2"><span class="s2" style="color: #e06666;"><b>¼ cup nutritional yeast</b></span></li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s2" style="color: #e06666;"><b>2 Tbs. lemon juice</b></span></li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s2" style="color: #e06666;"><b>1/4 tsp paprika</b></span></li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s2" style="color: #e06666;"><b>1/4 tsp turmeric</b></span></li>
</ul>
<ul class="ul1">
<li class="li2"><span class="s2" style="color: #e06666;"><b>sea salt and pepper to taste</b></span></li>
</ul>
<br />
<div class="p1">
<span class="s2">Blend<br />
Other occasional additions to consider:<br />
tsp of miso, or tsp mustard, or tsp horseradish, or 1 tsp oil, or 1 tblsp rice milk for a thinner sauce<br />
Brazil nuts work in place of cashews<br />
Add extra paprika & pepper, red pepper, and chili powder for a queso flavor</span></div>
</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-16521571324426432262014-11-23T11:59:00.002-08:002014-11-23T11:59:25.863-08:00Kale Artichoke Dip<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<br />
walnuts<br />
<br />
bunch kale<br />
artichoke hearts<br />
<br />
rice milk<br />
tahini<br />
lemon juice<br />
veggie stock<br />
<br />
nutritional yeast<br />
garlic<br />
paprika<br />
salt<br />
pepper<br />
<br />
<br />
vitamix walnuts, blend well. add kale & artichokes, blend well. add remaining ingredients, blend well</div>
ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0tag:blogger.com,1999:blog-5093189699499934828.post-49013657019108749452011-11-27T13:35:00.001-08:002011-11-27T13:46:38.085-08:00Pine Nut & Apricot 'Stuffing'<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="color: cyan; font-family: Georgia, 'Times New Roman', serif;">3/4 cup apricots, chopped</span><br />
<span class="Apple-style-span" style="color: cyan; font-family: Georgia, 'Times New Roman', serif;">1/4 cup sweet onion</span><br />
<span class="Apple-style-span" style="color: cyan; font-family: Georgia, 'Times New Roman', serif;">1 tsp garlic</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Saute the above in about </span><br />
<span class="Apple-style-span" style="color: cyan; font-family: Georgia, 'Times New Roman', serif;">1/4 cup butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />Add a few<span class="Apple-style-span" style="color: cyan;"> tablespoons of Parsley, salt and pepper </span>and throw in<span class="Apple-style-span" style="color: cyan;"> about 1 1/2 cups of veggie stock.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the hot mixture over about <span class="Apple-style-span" style="color: cyan;">2 1/2 cups dried bread crumbs</span> (I love chunks of stale Ciabatta for this)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bake @ 350˚F about 30 minutes or until toasty on top</span></div>ByLandOrByAirhttp://www.blogger.com/profile/06036075576018541162noreply@blogger.com0