tag:blogger.com,1999:blog-64084425961999096862024-03-04T22:36:19.974-08:00The Vegan LawyerLaura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6408442596199909686.post-1766864710975792262011-05-29T14:36:00.000-07:002011-05-29T14:36:23.643-07:00Lemon Cornmeal Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNWZbf5A8QhgU5LSP34q7LoaZ9gQNdV1k2Ifm2rEJEhs75p3aMOtQ9nqtjtzzoOHSy0T-9BSLDHWKZc_Ff-zpRaM90kN6DIASR4_aINyX3IZXQpNfjzrnnsEsnysVilxCk1GtopzewGuL/s1600/cornmealcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqNWZbf5A8QhgU5LSP34q7LoaZ9gQNdV1k2Ifm2rEJEhs75p3aMOtQ9nqtjtzzoOHSy0T-9BSLDHWKZc_Ff-zpRaM90kN6DIASR4_aINyX3IZXQpNfjzrnnsEsnysVilxCk1GtopzewGuL/s320/cornmealcookie.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, I've been busy taking finals, writing papers, and graduating from law school. Now I'm out in Bozeman, Montana, to study for the bar and then start my new job. With finals now a thing of the past, I can get back to my favorite hobby: making yummy vegan stuff. I look forward to sharing more recipes as I come up with them.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I actually made these lemon cornmeal cookies before finals started, but I never had time to post the recipe, which somehow made it to my new kitchen in Montana on a 3" square bit of torn paper. These are lovely, delicate cookies with an interesting texture from the cornmeal. They also hold their shape quite well, making them particularly well-suited to showing off your best cookie cutters.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><b><u><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div>Lemon Cornmeal Cookies</u></b><br />
<div class="separator" style="clear: both; text-align: left;"><i>Note: this recipe requires advanced preparation at least an hour before baking.</i></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients</u></div><div class="separator" style="clear: both; text-align: left;">1 cup flour</div><div class="separator" style="clear: both; text-align: left;">3/4 cup cornmeal</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1/2 cup Earth Balance (or other vegan margarine), room temperature</div><div class="separator" style="clear: both; text-align: left;">3/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons egg replacer (like Ener-G Egg Replacer)</div><div class="separator" style="clear: both; text-align: left;">2 Tablespoons water</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon lemon zest (or any citrus zest)</div><div class="separator" style="clear: both; text-align: left;"></div><ol><li>In a medium sized bowl, whisk together the flour, cornmeal, and baking powder. Set aside.</li>
<li>In a large bowl, cream together the Earth Balance and sugar until light and fluffy. Set aside.</li>
<li>In a small bowl, vigorously whip the egg replacer and water together until the mixture is thick and foamy.</li>
<li>Add the egg replacer mixture, vanilla, and lemon zest to the Earth Balance mixture, and combine well.</li>
<li>Add the flour mixture to the wet ingredients and stir until completely combined.</li>
<li>Separate and shape the dough into two disks and wrap each in plastic wrap. Chill in the refrigerator for at least an hour. You can leave the dough overnight or even for a couple of days if you like.</li>
<li>When you're ready to bake the cookies, preheat the oven to 350ºF, and line your cookie sheets with parchment paper.</li>
<li>Roll out the chilled cookie dough, one disk at a time, on a lightly floured surface. Cut the dough into shapes with your favorite cookie cutters, then carefully transfer the cookies to the parchment-lined cookie sheets, placing cookies about an inch apart.</li>
<li>Bake for 9-11 minutes, removing cookies when the edges are just slightly golden. This gives you a softer cookie. For a crunchy cookie, let the edges brown slightly.</li>
<li>Let cookies rest for a couple of minutes on the cookie sheets, then transfer to a wire rack to cool completely.</li>
</ol>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com1tag:blogger.com,1999:blog-6408442596199909686.post-27311784738503768392011-04-24T09:23:00.000-07:002011-04-24T09:33:28.272-07:00Apricot Granola Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc1-PptZYB4XUnXTkQbcir01wdJFIr7bvZr8oy4rVKThOb1yBHWm3tSCOuVMbT_tUknqhofQt0BPQkiasuiuE57IfFciuMpuhyphenhyphen-92Y4-kTyo3tmnFi_jHx-VYL6oTFdkSL42t_QE2hd4J/s1600/granolabar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguc1-PptZYB4XUnXTkQbcir01wdJFIr7bvZr8oy4rVKThOb1yBHWm3tSCOuVMbT_tUknqhofQt0BPQkiasuiuE57IfFciuMpuhyphenhyphen-92Y4-kTyo3tmnFi_jHx-VYL6oTFdkSL42t_QE2hd4J/s320/granolabar.jpg" width="213" /></a></div><br />
I am deep into my last finals season ever, so I haven't been baking a lot. A couple of nights ago, though, close to midnight, I was about to go to bed but felt the overwhelming urge to make something edible instead. Granola bars are perfect for that: they need to cool all night anyway. These ones turns out chewy and substantial and yummy.<br />
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I don't have time or energy to write much more right now. All that energy is going into papers. Enjoy the recipe!<br />
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<b><u>Apricot Granola Bars</u></b><br />
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<u>Ingredients</u><br />
1 cup almonds, roughly chopped<br />
1/2 cup coconut flakes<br />
3 cups rolled oats<br />
3/4 cup dried apricots, roughly chopped<br />
2 Tablespoons Earth Balance<br />
1 cup honey (<i>see note</i>)<br />
1/4 cup maple syrup<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla<br />
1 Tablespoon brown sugar (optional)<br />
<ol><li>Preheat oven to 350ºF. Line a 9 x 13 pan with parchment paper, then grease the parchment paper and sides of the pan or spray with cooking spray.</li>
<li>Toast the almonds and coconut in a skillet over medium heat on the stove. Stir or toss until the coconut turns golden. Add to a large bowl with the oats and apricots and toss to combine.</li>
<li>Melt the Earth Balance in a small sauce pan. Add the honey, syrup, salt, vanilla, and brown sugar. Stir until well-combined.</li>
<li>Pour the honey mixture over the oat mixture and fold together with a spatula until completely combined.</li>
<li>Scrape granola mixture into the pan, and use the spatula to spread it evenly. Press the mixture firmly into the pan.</li>
<li>Bake for 20-23 minutes, until the top of the bars have turned golden. Let cool overnight or until completely cooled. (This is very important! Don't cut the bars before they are <i>completely, 100% cooled-- </i>otherwise, they will fall apart.)</li>
<li>Once cooled (<i>completely</i> cooled), invert the pan to put the one-giant-granola-bar onto a large cutting board. Peel off the parchment paper. Using a large, sharp knife, cut into 3" squares (squares work better than traditional bar shapes, here; the bar shapes are more likely to fall apart). Store in airtight containers. These can also be frozen.</li>
</ol><i>Note on honey: I am not a vegan who eschews honey. I use local honey in some of my recipes. If you don't want to use honey, you can substitute rice syrup. Using maple syrup or agave alone might work, but your bars are more likely to fall apart.</i>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com0tag:blogger.com,1999:blog-6408442596199909686.post-20356403194689343582011-04-15T09:08:00.000-07:002011-04-25T22:31:03.169-07:00Peanut Butter Dog Biscuits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv6RkzwhtSwwqdeHejkoHYT7D4dablFvV5Of2d2tOSbBbpebIUHrCQOMgSelEe_J__8H0iBeulkvTinjtdLOfEFs2bluaYSBEhENWyIJ8hyphenhyphenGo3UGQyDrYOnTTEs4nbXE_HHCsbyYoIStg/s1600/dogbiscuit7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfv6RkzwhtSwwqdeHejkoHYT7D4dablFvV5Of2d2tOSbBbpebIUHrCQOMgSelEe_J__8H0iBeulkvTinjtdLOfEFs2bluaYSBEhENWyIJ8hyphenhyphenGo3UGQyDrYOnTTEs4nbXE_HHCsbyYoIStg/s320/dogbiscuit7.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The day before yesterday was my dog's tenth birthday. Satine is a wonderful dog, and she loves food. Sadly, she is on a permanent diet due to her penchant for overeating. But for her birthday -- her tenth birthday! -- I decided to make her a special treat: homemade, vegan dog biscuits made with human-quality foods.<br />
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I actually tried one. Not bad, though rather bland to my human taste buds. But dogs don't need all those additives like salt and sugar. The simple ingredients here are delicious to dogs on their own.<br />
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These biscuits are simple to make, wholesome, and -- as you can tell from this series of photos resulting from my attempts to get a shot of Satine with one of her birthday biscuits -- quite tasty to the canine set.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfkRAN1mPIbLeDyruT8wyh44oKAWZZKEhlQGTF5luLgN9mRizM7QJxX988RsSRLvahPb2rBSgNpuevvKKY8d5UZVlQzWGOraX65qeh2-ZmHmONRHSX6tYggl3IJKxl-cyHs7osiXPV5_v/s1600/dogbiscuit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTfkRAN1mPIbLeDyruT8wyh44oKAWZZKEhlQGTF5luLgN9mRizM7QJxX988RsSRLvahPb2rBSgNpuevvKKY8d5UZVlQzWGOraX65qeh2-ZmHmONRHSX6tYggl3IJKxl-cyHs7osiXPV5_v/s320/dogbiscuit2.jpg" width="320" /></a></div><br />
<b><u>Peanut Butter Dog Biscuits</u></b><br />
<u>Ingredients</u><br />
1 1/2 cups whole wheat flour<br />
1/4 cup rolled oats<br />
1 teaspoon baking powder<br />
1/4 cup applesauce<br />
1/2 cup + 1 Tablespoon water<br />
3/4 cup peanut butter<br />
1/2 cup carrots, shredded<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VNnFNVSc-LVJldQHmRSJFynnkwHNev1PgjR7J82Z7EN3DsJOPjCor_rShWun6ypq5gWzTdtR5jLKq-v_rdc5EYwTRYTeGmD9Sv-o-Ae4D4ONHf6N7Op9m5vTVGHKuExzPBEQwzszR65Y/s1600/dogbiscuit1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7VNnFNVSc-LVJldQHmRSJFynnkwHNev1PgjR7J82Z7EN3DsJOPjCor_rShWun6ypq5gWzTdtR5jLKq-v_rdc5EYwTRYTeGmD9Sv-o-Ae4D4ONHf6N7Op9m5vTVGHKuExzPBEQwzszR65Y/s320/dogbiscuit1.jpg" width="320" /></a></div><ol><li>Preheat oven to 350ºF.</li>
<li>In a large bowl, whisk together the flour, oats, and baking powder.</li>
<li>In another bowl, whisk together the applesauce, water, peanut butter, and carrots.</li>
<li>Fold the wet ingredients into the dry as best you can with a spatula. Then smoosh it together with your hands until well-blended and ball-shaped. Add another Tablespoon of water if the dough is not holding together.</li>
<li>Divide the ball in half. Roll out the dough, one half at a time, and cut into shapes with cookie cutters, a knife, an upside-down jar, or whatever you have handy.</li>
<li>Arrange biscuits on an ungreased cookie sheet.</li>
<li>Bake for 25 minutes. For soft biscuits, remove and cool on a wire rack. For hard biscuits, turn off oven and leave biscuits in oven until they are cool.</li>
<li>Revel in being dog's best friend.</li>
</ol><div><b><i>Satine & Dog Biscuit Series:</i></b></div><div><b><i><br />
</i></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy792rr7IZuYoeKy1W43sTEozSQTSUzIWdYDHoofSyGkmYNPnLqcNqQAes983a6WrbuZoQlOqNMo2f2q8sC16Px4yodADOWj9dZIZIM4SLk2GPDJVaZqhyphenhyphenKbSmaXp0Oiyys3Tg8xN3FK9/s1600/dogbiscuit3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKy792rr7IZuYoeKy1W43sTEozSQTSUzIWdYDHoofSyGkmYNPnLqcNqQAes983a6WrbuZoQlOqNMo2f2q8sC16Px4yodADOWj9dZIZIM4SLk2GPDJVaZqhyphenhyphenKbSmaXp0Oiyys3Tg8xN3FK9/s320/dogbiscuit3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is torture.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsRj636GUlaRZcPRPg0s6LdgwzeBKov4l3DPTITy2N92Tv2ewrNj2WmZBhITw2EJhMd5h0jSnFODXSqmiLWsEqoFgcIjANZ5adm8Aoo9dHxGtow7xrKpYKYSOWImuHs9eM4Z5s215Skuh/s1600/dogbiscuit4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsRj636GUlaRZcPRPg0s6LdgwzeBKov4l3DPTITy2N92Tv2ewrNj2WmZBhITw2EJhMd5h0jSnFODXSqmiLWsEqoFgcIjANZ5adm8Aoo9dHxGtow7xrKpYKYSOWImuHs9eM4Z5s215Skuh/s320/dogbiscuit4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Give it!</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg881jbHaZLeGWoRM59J4Mcg1_15jLrAmOEdFvY4Z8i_Q3w7tXuqEycJcdlZEXKzvgVxipeK0OEUjCQOZlL0CKFqcSVxrAq2_vPn3-yEJUvwXIrYSN-pT5XSV6Q9NNxiewhSWHfRxKZ7NML/s1600/dogbiscuit5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg881jbHaZLeGWoRM59J4Mcg1_15jLrAmOEdFvY4Z8i_Q3w7tXuqEycJcdlZEXKzvgVxipeK0OEUjCQOZlL0CKFqcSVxrAq2_vPn3-yEJUvwXIrYSN-pT5XSV6Q9NNxiewhSWHfRxKZ7NML/s320/dogbiscuit5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Slightly satiated after half of it.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAFfGpb56VcPNbjrd7lqq2uSU-oVNASwLkZfucB4CLEIVP5Kd_LQpOe_9UECCzGTv-z0Wi304xbS2wFLaMKRUgpfqZaHv1KwWhLz02_O3c8WctLJIAdn8p29LLeaMzA9Mdfp2HGcQ-WjV/s1600/dogbiscuit6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAFfGpb56VcPNbjrd7lqq2uSU-oVNASwLkZfucB4CLEIVP5Kd_LQpOe_9UECCzGTv-z0Wi304xbS2wFLaMKRUgpfqZaHv1KwWhLz02_O3c8WctLJIAdn8p29LLeaMzA9Mdfp2HGcQ-WjV/s320/dogbiscuit6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is taking far too long. Show's over.</i></div><div><br />
</div>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com1tag:blogger.com,1999:blog-6408442596199909686.post-85275127126274113552011-04-10T09:16:00.000-07:002011-04-24T09:33:57.889-07:00Raw Energy Bars<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj5MfE2qwEG1igh6QjRdx17jdh4jcngEsM2_-BE7aCdjgi9Ri8pu7YSnccwn2k6fStZlvNrK08IofEdkUhzMn_ql6FeLbT_VWoEmuPaNjbj8sU1Qxfu42ZoBk6AvAwm2QZIH4ngGXpL1L/s1600/datebars5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPj5MfE2qwEG1igh6QjRdx17jdh4jcngEsM2_-BE7aCdjgi9Ri8pu7YSnccwn2k6fStZlvNrK08IofEdkUhzMn_ql6FeLbT_VWoEmuPaNjbj8sU1Qxfu42ZoBk6AvAwm2QZIH4ngGXpL1L/s320/datebars5.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>When I need a quick breakfast or afternoon snack, I regularly turn to Larabars. They're vegan, raw, and have fewer ingredients than I can count on one hand, with no preservatives and no added sugar. I love them. I have wanted to make my own for a while now, to save some money and to be able to experiment with flavors. I knew that the bars were essentially date-paste mixed with nuts and fruit and stuff, but I've never made raw foods with dates. I was intimidated. I thought it would be hard.<br />
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It's not.<br />
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A few days ago, my friend Abby (also a fan of Larabars) directed me to a wonderful, vegan-friendly cooking blog, <a href="http://enlightenedcooking.blogspot.com/">Enlightened Cooking</a>, that had a recipe for <a href="http://enlightenedcooking.blogspot.com/2008/02/home-made-lara-bars-energy-bars-part-3.html">Lara-type bars</a>. Excited, I went out and bought same dates and got to experimenting.<br />
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I hit the yummy/easy goldmine. All you need is 10 minutes and a food processor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8SFavVOt1OuBCq6enVXxY9nlcXVPr-Afg7ts9f-ZwbxJ-V56t_PVD2Vrgoc3IQzvsgspVyYsdxsXtzkVFrZbEPZWxvWjhrTwubfpZGzYp2Lig7v93KI8OuR9cOsvdeqguv6n-CFXGx-o/s1600/datebars2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit8SFavVOt1OuBCq6enVXxY9nlcXVPr-Afg7ts9f-ZwbxJ-V56t_PVD2Vrgoc3IQzvsgspVyYsdxsXtzkVFrZbEPZWxvWjhrTwubfpZGzYp2Lig7v93KI8OuR9cOsvdeqguv6n-CFXGx-o/s320/datebars2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Three simple and wholesome ingredients</i></div><div class="separator" style="clear: both; text-align: center;"><i><br />
</i></div><b><u>Raw Energy Bars</u></b><br />
<i>This recipe makes about four bars. You can easily double it.</i><br />
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</i><br />
<u>Ingredients</u><br />
1/2 cup medjool dates, roughly chopped (about 4-5 dates) (<i>see note</i>)<br />
1/3 cup raw almonds<br />
1/4 cup unsweetened coconut flakes<br />
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<ol><li>Puree the chopped dates in a food processor until they become a paste. Scrape into a bowl, and do not clean the processor's bowl.</li>
<li>Pulse the almonds in the food processor until roughly chopped. Dump into the bowl with the date paste.</li>
<li>Add the coconut.</li>
<li>Smoosh everything together with your fingers until well-combined (<i>see photo below</i>)</li>
<li>Use a sharp knife to cut the date paste ball into quarters. Roll and press each quarter into a bar shape.</li>
<li>Wrap bars in plastic wrap and store in the refrigerator.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mIxR0MUDFidzZAYiSin3BO9EbGQVvjkqp_6vkP5qj09Clj9_zsC8vUvb58HSblWfYcOb8-NgvJlsTKDI5gf4mINPYb6xOT8T3kYn5vKIrXiowIR7mkh1WU9lBxKbM8J6VmAEQOiucxXl/s1600/datebars3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0mIxR0MUDFidzZAYiSin3BO9EbGQVvjkqp_6vkP5qj09Clj9_zsC8vUvb58HSblWfYcOb8-NgvJlsTKDI5gf4mINPYb6xOT8T3kYn5vKIrXiowIR7mkh1WU9lBxKbM8J6VmAEQOiucxXl/s320/datebars3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Pre-smooshing.</i></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPUYRqDGvnvsXLV05bDxmsaFzuweAKfJWQOYolMMm0NXsvwI8O6kMKTVwyEA7_yC35FLbEwwGXKmrir0moJDE6ZXnFG3unVnizonW79kqcHQnh6qv6gDeSK0Xyvz42wUtcbV_jW-hE43J/s1600/datebars4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjPUYRqDGvnvsXLV05bDxmsaFzuweAKfJWQOYolMMm0NXsvwI8O6kMKTVwyEA7_yC35FLbEwwGXKmrir0moJDE6ZXnFG3unVnizonW79kqcHQnh6qv6gDeSK0Xyvz42wUtcbV_jW-hE43J/s320/datebars4.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>The date paste-almond-coconut ball after being properly smooshed.</i></div><div><br />
</div><div><i>Fancy dessert variation -- Amaretto Coconut Balls: leave out the coconut at first, and add a small splash of vanilla. Then, separate the date paste and almond ball into 8 - 10 segments, and roll into balls. Spread the coconut flakes on a plate, and roll the balls in the coconut.</i></div><div><i><br />
</i></div><div><i>Note on dates: use medjool dates, which you can find in the bulk or produce section of your local grocery store. Almost all natural food stores carry them. Be careful, though-- these dates are so sweet and delicious, you will quickly become addicted.</i></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIVeJ8rQIq2v0muXRKrhcAUBzD1-XU_a1e_Nlnqar5kU_k-2RGNiJtd44Y92TiHxfxy9MqtWVnyvNWAKQIg1JlfW3H5Ys8IlaVPk599VRPm50NZU9vmcxtLCXLVF3FQpjgUlhzB1lGCeN/s1600/datebars6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIVeJ8rQIq2v0muXRKrhcAUBzD1-XU_a1e_Nlnqar5kU_k-2RGNiJtd44Y92TiHxfxy9MqtWVnyvNWAKQIg1JlfW3H5Ys8IlaVPk599VRPm50NZU9vmcxtLCXLVF3FQpjgUlhzB1lGCeN/s320/datebars6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Ready to go wherever you do.</i></div>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com0tag:blogger.com,1999:blog-6408442596199909686.post-41418890127577604922011-04-04T15:55:00.000-07:002011-04-04T21:55:38.666-07:00Best Pancakes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonMqWlCxK17pdiI2pWETVzcYwCKPSJGBCFpc-M80XodibzG_v62xdTRszME-WGDxq1WJVmh18lP69j-LgaUODxehFRleCnt2IwYtKm6ZmYaOWWTJS93L_rk1xiORGd5X0sM-4q4i9qgT5/s1600/pancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonMqWlCxK17pdiI2pWETVzcYwCKPSJGBCFpc-M80XodibzG_v62xdTRszME-WGDxq1WJVmh18lP69j-LgaUODxehFRleCnt2IwYtKm6ZmYaOWWTJS93L_rk1xiORGd5X0sM-4q4i9qgT5/s320/pancakes.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: left;">I get it. They don't look like much. But stick with me here. It is really hard to get a good picture of pancakes -- they're all about the <i>taste</i>, man, not the looks -- especially early in the morning when your humble cook is more interested in scarfing down her creation while it's still hot than fiddling with her camera's settings.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And these pancakes are fantastic.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Most mornings I go for very simple and quick breakfast options -- oatmeal and fruit, granola, a Larabar -- but some days, I really need something special. Enter the Best Pancakes. They're light and delicious with a hint of banana and vanilla flavors. They're easy to make. They don't sit in your stomach like a rock like so many pancakes do. Plus, like many of my recipes, this recipe is a template and can be dressed up to fit your mood (tropical pancakes? chocolate chip pancakes? blueberry lemon pancakes? the possibilities are endless!) or just enjoyed with some good, old fashioned maple syrup. These are special pancakes. They're the best.</div><div class="separator" style="clear: both; text-align: left;"></div><a name='more'></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PtknsK21fpMMLqWJE0_unJdaSuOLMpk9lRDiPU_4VfVsq1BjFXJ-n1EhYbBtjcrprIShvjDTtk5szvYnf39z-Z3wt6HEI4abChOQ1y1oJ8E5nWditm3rlOiUUKK6Pv7OsupFPEQzvqbZ/s1600/pancakes3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6PtknsK21fpMMLqWJE0_unJdaSuOLMpk9lRDiPU_4VfVsq1BjFXJ-n1EhYbBtjcrprIShvjDTtk5szvYnf39z-Z3wt6HEI4abChOQ1y1oJ8E5nWditm3rlOiUUKK6Pv7OsupFPEQzvqbZ/s320/pancakes3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Best Pancakes right before being drizzled with maple syrup and devoured.</i></div><div class="separator" style="clear: both; text-align: left;"><b><u><br />
</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Best Pancakes</u></b></div><u>Ingredients</u><br />
1 cup soymilk<br />
1 teaspoon apple cider vinegar<br />
3/4 cup flour<br />
1/4 cup whole wheat flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
2 Tablespoons sugar<br />
1/2 banana, mashed<br />
2 Tablespoons Earth Balance, melted<br />
1 teaspoon vanilla<br />
<ol><li>Stir soymilk and apple cider vinegar together in a medium bowl and set aside for the soymilk to curdle.</li>
<li>In a large bowl, mix together the flours (you can also just use one cup of white flour), baking powder, salt, and sugar.</li>
<li>Add the mashed banana, vanilla, and Earth Balance to the curdled soymilk and whisk together.</li>
<li>Pour the wet ingredients over the dry ingredients and stir with a spatula until just blended.</li>
<li>This is the part where you cook the pancakes however you like to cook them. I use a cast iron pan, which necessitates a little oil or Earth Balance to prevent sticking. However, you can avoid the added fat by using a nonstick skillet. Cook on medium heat.</li>
<li>When the pancakes are bubbly all over on one side (<i>see photo below</i>), flip them. Then cook for another minute or two, until done.</li>
<li>Serve with real maple syrup, fruit compote, powdered sugar or whatever suits your fancy.</li>
</ol><div><i>As I mentioned above, you can dress these pancakes up in any way you can think of. Some of my favorite variations:</i></div><div><ul><li><i><span class="Apple-style-span" style="font-style: normal;"><i>Add 1 cup of fresh or frozen blueberries</i></span></i></li>
<li><i>Add finely diced fresh apple and 1 teaspoon of cinnamon</i></li>
<li><i>Add 1 cup of pecans</i></li>
<li><i>Add 3/4 cup shredded coconut and 1/2 cup chopped macadamia nuts; top with fresh pineapple</i></li>
</ul><div><i><br />
</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOI15aZQQff8KJqwYjEMUIuy0uDHeLiE3Bw4fLOxoJpujLulxK6VAYNagRcfqbJXFH9jxMBj1FrHD9X1Gr-3n0G_w6TFVJRZkQrc1njy5BNmFv0eWa__XEkGKjcw2nTzNhuMAh-XlMrr5/s1600/pancakes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOI15aZQQff8KJqwYjEMUIuy0uDHeLiE3Bw4fLOxoJpujLulxK6VAYNagRcfqbJXFH9jxMBj1FrHD9X1Gr-3n0G_w6TFVJRZkQrc1njy5BNmFv0eWa__XEkGKjcw2nTzNhuMAh-XlMrr5/s320/pancakes1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Best Pancakes, bubbly and ready to be flipped.</i></div></div>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com1tag:blogger.com,1999:blog-6408442596199909686.post-14976768098236312992011-03-28T09:14:00.000-07:002011-03-28T13:30:40.481-07:00Easiest Dessert Ever: Chocolate Peanut Butter Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3moJDQZpyS4GV5M0aHwVpHqIKvGloDytuO11DbEC_2wACGpuad1P5dNuszIKoDv7Yrb5CKT4xvOCYlnHkyZG7zvdS9cAJVbqnsLTJAxq5fv4nWymsqfyLPSQywECz3ye1tqjrJM9fKFv/s1600/pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3moJDQZpyS4GV5M0aHwVpHqIKvGloDytuO11DbEC_2wACGpuad1P5dNuszIKoDv7Yrb5CKT4xvOCYlnHkyZG7zvdS9cAJVbqnsLTJAxq5fv4nWymsqfyLPSQywECz3ye1tqjrJM9fKFv/s320/pie3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Sometimes you need your delicious desserts to be easy. Really easy.<br />
<br />
This weekend I was skiing in Bend, Oregon, with friends for spring break, and I wanted to make them a treat -- a vegan treat to impress all the doubting non-vegetarians in the group. However, I didn't feel up to standing in the kitchen for too long after a long day of skiing in difficult, fresh snow.<br />
<br />
So I turned to the easiest trick in my book: the no-bake, idiot-proof, easy-peasy chocolate peanut butter pie. What makes this pie extra-easy is that you can cheat on almost every component and actually avoid any real cooking. However, if you want to take it to the next level, you can make your own graham cracker crust (recipe below), which really is superior to the store bought stuff.<br />
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<b><u>Chocolate Peanut Butter Pie: The Lazy Way</u></b><br />
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1. Buy a graham cracker crust (most store bought ones are, surprisingly, vegan!) or make your own (<i>recipe below</i>). If you make your own, let the crust cool completely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSGOKRObk0Cp2c0vE8SLG2Z7x7TwVMaTxuOj4bk2wkWIDQ9wekaxKrTBLQLnMyY0UDkO1L5Uotvz-idfM9wTKAAyvDsXbahWU5WzE0u5Bak6MieD1JgsRPYyJEzYr1KcxwyZAVT3rTXpI/s1600/pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZSGOKRObk0Cp2c0vE8SLG2Z7x7TwVMaTxuOj4bk2wkWIDQ9wekaxKrTBLQLnMyY0UDkO1L5Uotvz-idfM9wTKAAyvDsXbahWU5WzE0u5Bak6MieD1JgsRPYyJEzYr1KcxwyZAVT3rTXpI/s320/pie1.jpg" width="320" /></a></div><br />
2. Melt a few big spoonfuls of your favorite peanut butter in the microwave. Pour it into the crust and spread around to cover the bottom. It's important that the peanut butter is melty, so you don't break your crust.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXvg91C409E2wX0FKX-ZuuMJJQzlyvntjd5yzBX-oQSKoZGy3_8Z2YMl9sYCzN3L-2tq8iD0XOuXEgrFigcXHZCkSCWlXPzNEdEhfif7KJWyBW27vtT2ZAntno54T-cmmiY7jVX5Dsxj6/s1600/pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeXvg91C409E2wX0FKX-ZuuMJJQzlyvntjd5yzBX-oQSKoZGy3_8Z2YMl9sYCzN3L-2tq8iD0XOuXEgrFigcXHZCkSCWlXPzNEdEhfif7KJWyBW27vtT2ZAntno54T-cmmiY7jVX5Dsxj6/s320/pie2.jpg" width="320" /></a></div><br />
3. Make a batch of vegan chocolate pudding. I use Dr. Oetker's organic chocolate pudding mix (<a href="http://www.oetker.us/en/product/organics/organic-pudding-mixes/organic-chocolate-pudding">http://www.oetker.us/en/product/organics/organic-pudding-mixes/organic-chocolate-pudding</a>) because it doesn't have weird ingredients, and it's vegan. Use whatever non-dairy milk you want. I think almond milk works nicely. Let the pudding cool for about 5 minutes before you pour it into the pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3moJDQZpyS4GV5M0aHwVpHqIKvGloDytuO11DbEC_2wACGpuad1P5dNuszIKoDv7Yrb5CKT4xvOCYlnHkyZG7zvdS9cAJVbqnsLTJAxq5fv4nWymsqfyLPSQywECz3ye1tqjrJM9fKFv/s1600/pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3moJDQZpyS4GV5M0aHwVpHqIKvGloDytuO11DbEC_2wACGpuad1P5dNuszIKoDv7Yrb5CKT4xvOCYlnHkyZG7zvdS9cAJVbqnsLTJAxq5fv4nWymsqfyLPSQywECz3ye1tqjrJM9fKFv/s320/pie3.jpg" width="320" /></a></div><br />
4. Let chill in the refrigerator for about 4 hours. Devour and share -- people will think you actually worked hard for this!<br />
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<i>Now, if you want to take the recipe to the next level and make a crust that is terribly yummy, go with this recipe. It's easy, and it's fun to crush the graham crackers.</i><br />
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</i><br />
<b><u>Graham Cracker Pie Crust</u></b><br />
<b><u><br />
</u></b><br />
<u>Ingredients</u><br />
1 1/2 cups crushed graham cracker crumbs (about one plastic-wrapped package, crushed)<br />
5 Tablespoons Earth Balance, melted<br />
1/4 cup sugar<br />
<br />
<ol><li>Preheat oven to 350ºF.</li>
<li>Lightly oil or grease a 9" pie pan.</li>
<li>Crush graham crackers. Break them up and put them in a large zip-lock bag. Crush and roll them with a rolling pin or heavy bottle. Have fun with this. You can't crush them too much. You want your crumbs to be fine.</li>
<li>Combine the crumbs, melted Earth Balance, and sugar in a bowl, and mix with a fork until well combined.</li>
<li>Pour crumb mix into the oiled pie pan. Use your fingers to press the mixture into the bottom of the pan and up the sides a bit.</li>
<li>Bake for 10-13 minutes, until crust is browned and firm to the touch.</li>
</ol>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com2tag:blogger.com,1999:blog-6408442596199909686.post-39535201855890274132011-03-19T11:39:00.000-07:002011-03-19T11:39:05.017-07:00Chocolate Chip & Candied Ginger Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69A00JuKhEZAqxmMRjt0kdF0wKPNnP7fa03g0z0l4lucdOPce9WYvg9M2c1k_rJ6WgUdC6zmWTU-Pz_ffwaBMJKHjJ8IA5BK32Zm1_HDELoX3zgctaD4vnXQW4vC9zKmsxVjklgQHAxXk/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69A00JuKhEZAqxmMRjt0kdF0wKPNnP7fa03g0z0l4lucdOPce9WYvg9M2c1k_rJ6WgUdC6zmWTU-Pz_ffwaBMJKHjJ8IA5BK32Zm1_HDELoX3zgctaD4vnXQW4vC9zKmsxVjklgQHAxXk/s320/2.jpg" width="320" /></a></div><br />
Chocolate chip cookies have been a favorite of mine since my mom would made the recipe off the back of the chocolate chip package. Also, I love how easy and non-fussy drop cookies are. You don't have to worry about over-mixing like with scones and muffins or under-kneading like with bread. You just make sure everything is well-smooshed-together, and you're good to go! <br />
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Anyway, considering all these factors, I clearly needed to come up with my own dairy and egg free recipe for chocolate chip cookies when I went vegan.<br />
<br />
This week, I wanted to make some chocolate chip cookies to bring along on my (last ever!) spring break trip to Bend, Oregon. But -- as I am wont to do in the kitchen -- I couldn't leave well enough alone. As I pulled the baking soda out of the cupboard, I noticed a jar of just lovely candied ginger. I thought about a delicious candy bar I had tried recently -- candied ginger in dark chocolate -- and I couldn't help myself: these cookies were born. They're moist, chewy, and everything a homemade chocolate chip cookie should be-- with the added spicy-sweet bite of candied ginger.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBFNjh-07rtyUOsia-yj0sZgjQtYgfwN8_47aiEsglC61q01jzUxOafKF6uPE-1YBOwE1vUsomTQlFy2383ax-4miefwuQfDlPzXyQlevY06JXBb8FuTIDrnpBcW9Vtw9aYhPHYCdFLG8/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBFNjh-07rtyUOsia-yj0sZgjQtYgfwN8_47aiEsglC61q01jzUxOafKF6uPE-1YBOwE1vUsomTQlFy2383ax-4miefwuQfDlPzXyQlevY06JXBb8FuTIDrnpBcW9Vtw9aYhPHYCdFLG8/s320/1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>This is what your chopped candied ginger should look like.</i></div><br />
<b><u>Chocolate Chip & Candied Ginger Cookies</u></b><br />
<u>Ingredients</u><br />
2 Tablespoons ground flax seed + 4 Tablespoons water (<i>see note</i>)<br />
3/4 cup Earth Balance (or other non-dairy "butter"), room temperature<br />
1/3 cup sugar (I use evaporated cane juice)<br />
3/4 cup unpacked brown sugar<br />
1 1/2 teaspoons vanilla<br />
1 3/4 cups flour<br />
1/3 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 cup dairy-free chocolate chips<br />
1/2 cup candied ginger, finely chopped (<i>see photo</i>)<br />
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<ol><li>Preheat oven to 350ºF. Grease cookie sheets.</li>
<li>In a blender or small food processor, whip together the ground flax seed and the water. Set aside to thicken. (If you are using whole flax seed, see the note below.)</li>
<li>Using a fork or an electric mixer, cream together the Earth Balance and the sugars in a large bowl until well-combined and fluffy.</li>
<li>Add the vanilla and the flax mixture to the Earth Balance mixture and combine thoroughly.</li>
<li>In a separate bowl, combine the flour, baking soda, and salt.</li>
<li>Add the flour mixture to the Earth Balance mixture and stir with a spatula or an electric mixer to combine well. This may take a while, especially if you're mixing by hand, but don't be tempted to add liquid-- you'll get there!</li>
<li>Once the dough is well combined, add the chocolate chips and candied ginger, and combine well.</li>
<li>Drop by rounded teaspoons-full onto the greased cookie sheets. (You can do bigger balls of dough, but I love the little two-inch cookies small balls of dough make.)</li>
<li>Bake for 12-14 minutes. Cookies are done with they start to turn golden. Remove from oven, let sit on cookie sheets for about 5 minutes, then transfer to cool on a wire rack.</li>
</ol><div><i>Note: Flax seed acts as an egg replacer in these cookies. If you are using whole flax seeds, grind the seeds first (you can use a blender to do this -- I use a Magic Bullet). Then, after the seeds are relatively well broken up, add the water and whip. Also, it is essential that you set the flax and water mixture aside before you use it. It needs at least 3 or 4 minutes to congeal into an egg-like blob.</i></div><div><i><br />
</i></div>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com0tag:blogger.com,1999:blog-6408442596199909686.post-34603194931277631282011-03-15T09:23:00.000-07:002011-03-15T09:23:40.955-07:00Molasses Fruit & Nut Granola + Basic Granola Template<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAufU92_NKzJKnh4hQqGgTWfjpLuesIxXHrsG-QyIyXPspkR2u71xC3gmIHht-zUBKZpDBJSPxELChOPcUc0w85rioE4UZOJr-i3gFtD274uIL0zj3NQ2zFijvpnEx_9xNjX_vJqIAfLMA/s1600/granola1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAufU92_NKzJKnh4hQqGgTWfjpLuesIxXHrsG-QyIyXPspkR2u71xC3gmIHht-zUBKZpDBJSPxELChOPcUc0w85rioE4UZOJr-i3gFtD274uIL0zj3NQ2zFijvpnEx_9xNjX_vJqIAfLMA/s320/granola1.jpg" width="320" /></a></div><br />
I love messing with recipes. I love tweaking this or substituting that to come up with something new. Actually, my favorite recipes aren't as much recipes as general guidelines -- templates, if you will, for endless, delicious variations.<br />
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The other night, I needed a break from writing a paper, and I decided to make granola. It being nighttime and me being in my pajamas, I wasn't very inclined to go shopping, so I was limited to what I had in my pantry (which is, admittedly, pretty well stocked given my tendency to procrastinate through late-night baking). I took my basic granola template and invented this Molasses Fruit & Nut Granola recipe, which turned out very tasty. I've thrown in my granola template at the end of this post, so you, too, can come up with your own endless granola variations.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoAAWvco9wWJtOeXSndhXhoivaqFZ3WEQKt6ji4E99e1jTY85vd_5u_tjKoO5HQZE4qRIYk7fZjPYlzBFZSuVVDeg9v-CKLfBwWVOy_jB8zS1OCGDLQGfVRHiN6WhqPPhStC-UQgosNMG/s1600/granola2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoAAWvco9wWJtOeXSndhXhoivaqFZ3WEQKt6ji4E99e1jTY85vd_5u_tjKoO5HQZE4qRIYk7fZjPYlzBFZSuVVDeg9v-CKLfBwWVOy_jB8zS1OCGDLQGfVRHiN6WhqPPhStC-UQgosNMG/s320/granola2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Whatever is in the pantry goes in the granola...</i></div><br />
By the way, homemade granola is awesome. It is easy. The fresh taste is unparalleled by store-bought granola. You control the sugar content. And -- best of all -- it is much cheaper than the store-bought stuff. And granola in cute little jam jars with a bow on top? Great gifts!<br />
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<b><u>Molasses Fruit & Nut Granola</u></b><br />
<u>Ingredients</u><br />
3 cups rolled oats<br />
3/4 cup walnut halves and pieces<br />
1 cup cashews<br />
1/2 cup shredded coconut<br />
2 Tablespoons brown sugar<br />
1 teaspoon cinnamon<br />
3/4 teaspoon salt<br />
1/4 cup Earth Balance, melted and slightly cooled<br />
1/3 cup agave nectar<br />
2 Tablespoons molasses<br />
1/2 cup raisins<br />
1/2 cup currants<br />
<ol><li>Preheat oven to 250ºF.</li>
<li>In a large bowl, combine oats, nuts, coconut, brown sugar, cinnamon, and salt, tossing well with a spatula.</li>
<li>In a medium bowl, whisk together the Earth Balance, agave, and molasses.</li>
<li>Pour the wet ingredients over the dry ingredients and fold with a spatula until the wet mixture completely coats the oat mixture.</li>
<li>Spread granola mixture in a thin layer on a baking sheet.</li>
<li>Bake for 45 minutes, stirring every 15 minutes to ensure even toasting.</li>
<li>Transfer warm, cooked granola into a large bowl, and stir in the raisins and currants.</li>
<li>Let cool, then store in airtight containers. May be frozen for longer storage.</li>
</ol><div><b><u>Basic Granola Template</u></b><br />
3 cups rolled oats<br />
2 cups nuts<br />
<i>Optional</i>: 2 Tablespoons brown or regular sugar<br />
<i>Optional</i>: 3/4 teaspoon salt<br />
<i>Optional</i>: spices<br />
1/4 cup Earth Balance (melted and slightly cooled) or any oil<br />
1/3 cup + 2 Tablespoons sticky liquid (maple syrup, agave, etc. or a mixture)<br />
1 cup dried fruit<br />
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Then just follow the directions above.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOYRxFLUXqYbOYq7GIPkuxJvo3ahA3DlF6qnA9CffFEg85uKp52SKO2UuajLu8c9qz5Q_j-8UTtuD-u_wElCUqQP0et9IcZPGRbgUkzweuVVH6h1j9kXcA8q9ab5sALWByvftS36pndTB/s1600/granola3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOYRxFLUXqYbOYq7GIPkuxJvo3ahA3DlF6qnA9CffFEg85uKp52SKO2UuajLu8c9qz5Q_j-8UTtuD-u_wElCUqQP0et9IcZPGRbgUkzweuVVH6h1j9kXcA8q9ab5sALWByvftS36pndTB/s320/granola3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><i>Yummy is so easy.</i></div><br />
</div>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com4tag:blogger.com,1999:blog-6408442596199909686.post-53630147531238997932011-03-13T12:13:00.000-07:002011-03-13T22:33:21.883-07:00Easy Party Food - Rosemary Cashews<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryUVa6qprXTXWlaoQ-13rsAvxxoDCI2k1IzjS1id-9S_1UvtE1Ro1YqsAVuJ3VCbOcO1Pbnhr_NN-ePYKUSxEWhfyrwaDXiC2DeEAPHPSKZMDrWvZs7dq5ToF3LvOrtknWcLyKdZgMKKr/s1600/cashew1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjryUVa6qprXTXWlaoQ-13rsAvxxoDCI2k1IzjS1id-9S_1UvtE1Ro1YqsAVuJ3VCbOcO1Pbnhr_NN-ePYKUSxEWhfyrwaDXiC2DeEAPHPSKZMDrWvZs7dq5ToF3LvOrtknWcLyKdZgMKKr/s320/cashew1.jpg" width="320" /></a></div><br />
My mother, Janet, is the one who veganized this recipe. Unlike some more stubborn southern cooks, my mom actually attempts to make food that my sister (a vegetarian) and I can eat. I especially appreciate her effort because at some extended family functions, I have faced a whole buffet of vegetable dishes liberally doused in cream or flavored with chunks of bacon. Throughout this blog, I plan to showcase some southern family favorites that my mother and I have figured out how to turn into delicious (and healthier!) vegan comfort and party foods.<br />
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These cashews are just as appropriate as a snack at a football-watching party as they are as an hors d'oeuvre at a dressy dinner party. They keep very well in an airtight container, so they can be made ahead of time. I serve them at room temperature for what I think is the best flavor, but they're tasty warm, too!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOO36jjVnG7OlWChSC7W0x1_zFNW4xUvL4Q6RT0go953JLff3pZ6FiZ4pzczaYQ2zBETRFMxagMU0iWXUasqnkOitWj9ZvgJsIA6bOPgPoB5ueZPsNSukDEG0op46jMq9C8N3ZRCqp4sb/s1600/cashew2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOO36jjVnG7OlWChSC7W0x1_zFNW4xUvL4Q6RT0go953JLff3pZ6FiZ4pzczaYQ2zBETRFMxagMU0iWXUasqnkOitWj9ZvgJsIA6bOPgPoB5ueZPsNSukDEG0op46jMq9C8N3ZRCqp4sb/s320/cashew2.jpg" width="213" /></a></div><br />
<u><b>Rosemary Cashews</b></u><br />
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<u>Ingredients</u><br />
3 cups of cashews, roasted and unsalted<br />
1 Tablespoon Earth Balance, melted (<i>see note</i>)<br />
1/2 teaspoon cayenne<br />
2 teaspoons brown sugar<br />
2 teaspoons sea salt<br />
2 Tablespoons of chopped fresh rosemary leaves (fresh is <i>key</i> here -- do not use dried rosemary!)<br />
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<ol><li>Preheat oven to 375ºF.</li>
<li>Spread the cashews on an ungreased baking sheet, and bake for 10-12 minutes, until warmed.</li>
<li>While the cashews are warming, in a large bowl, whisk together the Earth Balance, cayenne, brown sugar, and sea salt. Add the rosemary and stir to combine.</li>
<li>Using a spatula, toss the warm cashews with the Earth Balance mixture until well combined.</li>
<li>Let sit for at least a few minutes (I like to let them cool completely), then transfer to a pretty serving bowl. If storing the cashews, let them cool completely, then store in an airtight container.</li>
</ol><div><i>Note: Earth Balance is a brand of non-dairy butter substitute. For baking and flavor, I have yet to find a butter substitute better than Earth Balance. Thus, it is one of the few products you will see me reference by brand name. However, any vegan butter substitute will do. As I have mentioned before, I prefer to buy the Earth Balance sticks (instead of the tub) because the sticks make measuring for cooking and baking so easy!</i></div><br />
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<i>Credit where credit is due:</i><br />
<i>A nod to Ina Garten, very much not-a-vegan, who is apparently the source of the inspiration for this recipe. Also a nod to <s>Susan</s> Allison, my sister's boyfriend's <s>mom</s> sister, who originally introduced our family to these addicting little nuts.</i>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com2tag:blogger.com,1999:blog-6408442596199909686.post-54870813649459263882011-03-11T13:17:00.000-08:002011-03-11T13:24:49.568-08:00Citrus-Macadamia Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyOvnZWYlOxPn5UdTr2n9lkJOsHSBBdN4oMMNRE3OtTxKjQo-Aj1asTo8OZ5avN9evFglIKspfJjV6mva9gwzTk_hzgHQpz-LX2lfUpdoIwfm_v4zejyQOiX3GALQ0aR6zL7dGLGaeAtP/s1600/Food+Pics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="172" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyOvnZWYlOxPn5UdTr2n9lkJOsHSBBdN4oMMNRE3OtTxKjQo-Aj1asTo8OZ5avN9evFglIKspfJjV6mva9gwzTk_hzgHQpz-LX2lfUpdoIwfm_v4zejyQOiX3GALQ0aR6zL7dGLGaeAtP/s320/Food+Pics.jpg" width="320" /></a></div><br />
Yesterday afternoon, I was inspired to bake cookies for the freshman class I help teach because it was the second to last class that day. I started off thinking "chocolate chip cookies," and I probably should have stopped there in the interest of accommodating their teenaged palates. But, as I am wont to do, I had to get fancy.<br />
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The students ended up inhaling the cookies, so the subtle citrus aroma was probably wasted on them. These do make a tasty and slightly more sophisticated alternative to chocolate chip cookies, though, if you want to impress your grown-up friends. They're soft and chewy and chocolatey and orangey and kind of addicting.<br />
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<u><b>Citrus-Macadamia Double Chocolate Cookies</b></u><br />
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<u>Ingredients</u><br />
1 1/2 teaspoons egg replacer (<i>see note</i>)<br />
2 tablespoons water<br />
3/4 cup Earth Balance, softened (I like using the sticks, because they are easy to measure)<br />
1/2 cup brown sugar, packed<br />
1/2 cup granulated sugar (I use evaporated cane juice)<br />
1 teaspoon vanilla extract<br />
1 teaspoon orange extract<br />
1 tablespoon orange zest<br />
1 1/2 cups flour<br />
1/4 cup unsweetened cocoa (go for the good stuff)<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3/4 cup non-dairy chocolate chips<br />
3/4 cup macadamia nuts, halved or roughly chopped<br />
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<ol><li>Preheat oven to 350ºF. Line cookie sheets with parchment paper.</li>
<li>Whisk the egg replacer and water together until it is thick and creamy.</li>
<li>In a large bowl, cream together the Earth Balance and sugars until fluffy.</li>
<li>Add the egg replacer mixture, extracts, and zest, and stir to combine.</li>
<li>In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.</li>
<li>Using a rubber spatula, stir the flour mixture into the Earth Balance mixture until just completely combined. Then, add the chocolate chips and nuts.</li>
<li>Drop rounded tablespoons onto the cookie sheets with 2-3" between each cookie to leave room for spreading during baking.</li>
<li>Bake for 10-12 minutes. Remove when they look firmed up around the edges. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.</li>
</ol><div>Makes about four dozen little cookies.</div><div><br />
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<i>Note: You can find egg replacer at most grocery stores. It is a potato-based thickener that is inexpensive, flavorless, easy to use, and essential to vegan baking your way into all your friends' hearts.</i>Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com4tag:blogger.com,1999:blog-6408442596199909686.post-16521932889675538722011-03-11T09:52:00.000-08:002011-03-11T09:52:10.550-08:00Obligatory Introductory PostI don't have time for a blog, as a friend pointed out when I floated via Facebook the idea of blogging my cooking and baking adventures. But, I responded, there is always time for our passions.<br />
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I love vegan baking and cooking. I love making up my own recipes. I love turning recipes vegan (and how people usually don't know the difference when they taste my creations). I love sharing. Thus, this blog will serve as my virtual recipe book and gratuitous food porn slideshow, a way to share my passions with anyone who cares.<br />
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And if no one cares, at least all my recipes will be in one convenient spot.Laura Bhttp://www.blogger.com/profile/09583633012693130975noreply@blogger.com1