Vegan Coconut Condensed Milk

March 12, 2013 8 Comments

As I read through my copy of 150 Best Desserts in a Jar, I realized that this was a glorious cookbook. Indulgent, luxurious and so not how I should be eating.And all 150 recipes are presented in jars. If there is one thing I don’t lack in, it is mason jars in many shapes and sizes.

150dessertsjars

This for me…was a dream cookbook – 2 or 3 years ago. Heavy whipping cream loitered in the corner, whispering to me “Hey you, come on…no one will know. I have an ice-cold mixing bowl waiting for us“. OK, maybe it didn’t really happen that way. But after reading the recipes many times I wasn’t sure I could review the book as there were few viable recipes for me. Although who I am lying to? The recipe that called for whipped cream-crumbled Oreos-sour cream with a ton of sugar-then frozen? That was hard to turn away from. Except for I know that whip cream is just liquid butter ;-) Keeps me honest.

Anyhow, I decided to look at the book and see if there were recipes I might adapt to a vegan/plant-based way (which, no, this book is not an easily adaptable book). And what I picked out was not a dessert, but more a sweet smoothie. The only issue was it called for sweetened condensed milk, which is from a can – and yes, is dairy (there are vegan options out there….but they are ummm…weird). And well….I went and cried on Facebook for help and was rewarded with a link to a recipe for making it at home vegan. Thank you Rhonda for posting that link. I decided to try the recipe out using the slow cooker method. I have a medium slow cooker and I needed 2 cups worth, so I doubled the recipe. Yes, it takes time. A lot of passive time. Put it on and ignore at least, so there is that. And it can be done organic simply. No thickeners or gums either!

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Vegan Coconut Condensed Milk

Ingredients:

Directions:

Add to a medium size slow cooker. Turn to high, cook uncovered for 10 to 15 hours and on, whisking periodically, till reduced to 2 cups. You can put this on before bed, leave it on overnight and watch it the next day, for best results. It thickens up when cooled in the refrigerator. Use for any recipe calling for sweetened condensed milk.

Makes 2 cups.

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The condensed milk turned out wonderfully. It was everything a girl could hope for. But……

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What I used it in? Ouch. Ford (The Teen) liked it and drink his glass, but wow, it was sweet. So sweet I could only take one sip. Chocolate milk + condensed sweetened milk + pears + pear juice + ice. It didn’t need the sweetened milk, the chocolate milk was plenty! I was let down by the recipe but maybe it is because I expect more out of blender drinks (I like mine thick and frosty). The ice was lost in it. Oh well, I was happy enough that while my recipe failed for the drink, the condensed milk was a huge success. I’ll pass the book to my barista, she loves cooking as much as I do (she is one of the women who gets all my cookbooks after I am done). It wasn’t the right fit for me…still, it was a pretty cookbook.

~Sarah

FTC Disclaimer: We received a review copy of the cookbook.

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Book Review: The Complete Gluten-Free Whole Grains Cookbook

March 8, 2013 7 Comments

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The Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice has over 4o recipes that are vegan or have vegan variations, and many more that are vegetarian friendly. But that isn’t what makes the book, rather the whole grains section on how to buy, store and cook the grains is what makes the book worth it (the recipes are wonderful as well). Job’s Tears? I had not heard of it before. And now I am trying to source it. Fascinating! I find anytime I read about a new ingredient, I am still awed that there is still so much to learn about food.

In the end, I picked a recipe that while simple, had a lovely layer of flavors, more complex than you might think it would have. I suppose the boys were not excited to see a platter of spinach served on top of creamy rice, but oh, to me? It was heavenly comfort food. I followed the directions, but used vegetable broth. The dusting of cheese can be left off and the rice will be vegan.

Oh, and this meal? Even more divine the day after, mixed together. Umm…it will become a regular. And a new way to use brown sticky rice? Wonderful.

Brownrice

Italian-Style Green Rice, Page 172

Ingredients:

  • 1 cup short-grain brown rice (sticky rice)
  • 1¼ cups water, divided
  • 2 cups vegetable broth
  • 8 to 16 ounces fresh spinach (see notes)
  • Sea salt and ground black pepper
  • 2 green onions, white part only, thinly sliced
  • 2 Tbsp extra virgin olive oil
  • ¼ cup freshly grated Parmesan cheese

Directions:

In a small mixing bowl, combine rice and 1 cup of the water. Stir well. Cover and set aside for at least 3 hours. Drain, reserving liquid.

In a heavy medium saucepan with a tight-fitting lid, combine broth and reserved soaking water. Bring to a boil. Stir in rice and return to a boil. Reduce heat to low. Cover, and simmer for 35 minutes. Remove lid, stir well and simmer, uncovered, stirring occasionally, until liquid is absorbed and rice is tender, about 10 to 15 minutes.

When rice is almost cooked, heat a large skillet over medium heat. Add in spinach leaves and the remaining ¼ cup water, season with a pinch of salt and pepper. Cover and cook until wilted, about 5 minutes. Drain and transfer to a cutting board and chop finely.

Spread cooked rice over a large plate or platter, arrange spinach on top. Drizzle olive oil over, sprinkle on the cheese and onions.

Serve immediately.

Serves 4.

Notes:

Fresh spinach isn’t cheap now, at least on the West Coast. There was a huge crop failure a few weeks back. That means even non-organic is selling for $4.50 to 5 a pound. Ouch. And for me, 8 ounces is plenty. I like spinach, but too much can be over powering, so I went with 8 ounces. That was perfect, to me. Creamy rice, with the bite of greens.

~Sarah

FTC Disclaimer: We received a review copy.

Filed Under: Book Reviews, Cookbooks, cooking, Dinner Tagged With: , , , , , , , , ,

Book Review: Cooking With Quinoa For Dummies & Two Dinner Recipes

February 6, 2013 8 Comments

Maybe it is good I learned to love quinoa…there have been a bumper crop of cookbooks coming out and this year is showing to not slow down either. I have two I have worked though and the first is Cooking with Quinoa For Dummies:

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Written by Cheryl Forberg, RD,and released in December, it is a nice start for anyone staring at a box of quinoa – because they have been told they should “try it”, but haven’t a clue as to where start. Well, as I have noted before, things like this would have been good for me a few years ago. I wasted plenty of quinoa and learned the hard (and expensive) ways to have delicious recipes with it. So maybe others can avoid that lesson…..

Badly prepared whole grains/seeds can be a real bummer (the compost bin has had a few dinners from me….) but if one has a guide to walk them through, they can go so far. This is a great reference book explaining the history (The Spaniards nearly wiped it out in the 1500′s), how nutritious it is (complete protein, gluten-free and so on), stocking a healthier kitchen and then it gets down to what I like most – the recipes. There is a delightful section just for us plant-based diet types, full of vegan and vegetarian friendly recipes. Beyond that, there are plenty of “accidentally” veg-friendly recipes and more so, very adaptable ones. And…the recipes are all gluten-free as well. If you have a chance, check the book out.

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The simplicity of this recipe caught my eye. I cooked the quinoa in broth, as it gives it so much flavor that way and took the author’s suggestion to top it with poached eggs. Delicious. Simple. Rustic. Loved it!

Asian Quinoa Saute (As adapted from page 221)

Ingredients:

  • 1 cup red quinoa (Inca Red)
  • 2 cups vegetable broth
  • 1 Tbsp neutral vegetable oil or olive oil
  • 2 bell peppers, seeded and diced (any color)
  • ¼cup fresh cilantro, finely chopped
  • ¾ tsp ground cinnamon
  • ¼ tsp ground black pepper
  • Fine sea salt, to taste
  • 4 to 8 fresh eggs, poached
  • Pecorino Romano  cheese, finely grated

Directions:

If your quinoa isn’t marked “pre-washed”, rinse it in a fine mesh strainer. Add it and the broth to a medium saucepan, bring to boil. Lower the heat to medium-low, cover and cook for 15 minutes. Remove from heat and let sit for 10 minutes.

Heat the oil over medium-high in a large non-stick sauté pan. Add the bell peppers and sauté for about 5 minutes, or until the peppers are almost cooked through

Sprinkle the spices on, toss and add in the quinoa. Saute for a few minutes longer. Add the cilantro and salt, if desired.

Serves topped with poached eggs and cheese, if desired.

To poach eggs:

Crack each egg into a custard dish/ramekins or small bowl.

Fill a large skillet with about 2″ deep of water and a food splash of white vinegar, bring to a simmer over high heat. Reduce heat to low.

Hold each egg close to the water (slipping an edge under the water helps) and slide the egg into the water.

Simmer until the white is firm and the yolks as done as you like (I like semi-runny, Kirk doesn’t, so I took mine out and kept his in for a few extra minutes.)

Serves 4.

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Instead of fried rice…fried quinoa? I can say now I prefer this! The recipe is very simple, my adaptations included spices, black sesame oil, a bag of frozen stir-fry veggies and more eggs, to round it. No leftovers either…always a good sign! I served it with ripe avocado slices.

Garlic Fried Quinoa (As adapted from page 220)

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 4 eggs
  • 4 tsp water
  • 2 Tbsp neutral vegetable oil, divided
  • Fresh garlic, minced (used half a head)
  • 1 tsp dried ginger
  • ¼ tsp red pepper flakes
  • 1 Tbsp sesame oil (used black)
  • 16-ounce bag frozen stir-fry vegetables
  • Soy sauce or Tamari sauce, gluten-free if needed
  • Thai Sweet Chili Sauce, if desired

Directions:

If your quinoa isn’t marked “pre-washed”, rinse it in a fine mesh strainer. Add it and the broth to a medium saucepan, bring to boil. Lower the heat to medium-low, cover and cook for 15 minutes. Remove from heat, uncover and fluff, and let sit for 20 minutes, or while you stir-fry the vegetables.

Heat a large non-stick skillet over medium-high. Beat the eggs with the water and a pinch of fine sea salt. Swirl 2 teaspoons of the oil in the pan, add in eggs and cook like a pancake, lifting as needed to allow unset egg to run under. Flip over when golden on bottom, cook until golden on other side. Transfer to a cutting board, let cool a bit, then slice into slivers.

return skillet to heat, add in remaining oil and garlic, cook for a minute. Add in sesame oil, ginger and red pepper flakes, then vegetables, stir-frying until tender.

Add in quinoa, continue to stir-fry. Drizzle in a Tablespoon of soy sauce, shaking to coat. Add egg and take off heat.

Serve with sweet chili sauce over the top, if you like heat (which we do)

Serves 4.

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

Filed Under: Book Reviews, Cookbooks, cooking, Dinner Tagged With: , , , , , , , , , ,

Inspiration from Superfood Kitchen

January 31, 2013 7 Comments

An unexpected package came last week from Navitas Naturals….in it was the simply stunning cookbook Superfood Kitchen: Cooking with Nature’s Most Amazing Foods, by Julie Morris, that came out this winter. Tucked in with it was a package of Sweetened Cacao Nibs, a boozy tasting chocolate treat.  I have a huge love affair going on with their products, of which if you have a local Whole Foods, you can find a vast assortment of their products. Julie’s book uses a range of the ‘super foods’ that Navitas carries, although there are of course other sources, I happen to like Navitas due to the freshness and quality.

superfoodkitchen

I snuck away and sank into the book, my mind dreaming of trying the recipes, inspired by the lush photography. The book is simply gorgeous. Plant-based diet, superfood heaven. Julie walks one through what a ‘super-food’ is, how to use them and why you should even care about them. If you love this way of eating, you must read this cookbook! There is a range of recipes, from to cooked, breakfast to dessert.

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I tried out two recipes, one from the breakfast section, the other from desserts. The Raw Brownies I knew I would love, the Lemon Coconut Breakfast Bars I wasn’t sure about, but I decided to take a chance. They were simply amazing. Somewhere between oatmeal heaven and a portable bar. The lemon is so intense and fresh. Gluten-free, vegan and did I mention delicious? And oh yeah, they are great warm, but the next morning for breakfast, cold? Oh wow. These will be a staple in the ‘frig.

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Lemon Coconut Breakfast Bars

Ingredients:

  • 1½ Tbsp Chia Seeds
  • 3 Tbsp fresh lemon juice
  • 1 cup oat flour (see notes)
  • ½ tsp baking powder
  • Pinch of fine sea salt
  • ¾ cup + 2 Tbsp shredded natural coconut
  • 2 Tbsp fresh lemon zest
  • 2 Tbsp organic coconut oil, melted
  • 2 Tbsp unsweetened applesauce, preferably organic
  • ¼ cup liquid sweetener (used Lil’ Shuga), pure maple syrup or agave nectar
  • ½ cup Medjool dates, pitted and packed (about 5 to 7)

Directions:

Preheat oven to 300°, lightly grease an 8×8″ glass baking pan with extra coconut oil.

In a small bowl, mix chia seeds and lemon juice together. Set aside for 20 minutes to allow chia seeds to become saturated and bulk, stirring once halfway through.

Meanwhile, in a medium bowl, mix together the oat flour, baking powder, salt and ¾ cup coconut flakes. Sprinkle in the lemon zest and nix again until distributed. In a separate bowl, combine the coconut oil, applesauce and sweetener. Mix in the soaked chia seeds. Chop the pitted Medjool dates very finely, and mix in with the other et ingredients. Pour the wet ingredients into the dry, and stir until blended. Spread the mixture into the prepared baking pan, using a spatula to flatten out the surface. Sprinkle the remaining 2 Tablespoons of coconut on top, patting it down lightly into the mixture.

Bake for 25 to 33 minutes, until the edges begin to turn golden brown.

While warm, cut into 16 squares. Let cool a bit before removing. Store covered in the refrigerator. Eat warm or cold, both are delicious.

Makes 16 squares.

Notes:

I used the whole chia seeds called for, they bake up nicely. However, if you are not used to them or don’t like how they can be crunchy/sticky, feel free to grind them in a spice mill before soaking.

Oat flour? Simply grind oats you have on hand and enjoy. Old-fashioned or 1-minute oats can be ground with a mini food chopper, oat groats grind up in a grain mill or Vitamix dry container. For gluten-free, buy oats certified, Bob’s Red Mill is a good choice.

The recipe called for maple syrup or agave nectar, I used Lil’ Shuga, a blend of organic cane and stevia. I found it wonderful for baking!

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No-Bake Brownies (adapted from page 187)

Ingredients:

  • 1 cup raw walnut pieces
  • 1 cup Medjool dates, pitted and packed
  • ½ cup Raw Cacao Powder or cocoa powder
  • Pinch sea salt
  • ¼ to ½ cup Cacao Nibs Sweetened or small chocolate chips

Datebar2

Directions:

Line a 8×8″ pan with plastic wrap or parchment paper.

Place walnuts in a food processor and grind to form a course flour. With the machine running, add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed. If your dates were on the drier side, you may need to add a little water. Start with a teaspoon and process in, so that the crumbs of the dough stick together when pinched.

Spread crumbs in prepared pan, pack down firmly to compact. Sprinkle with cacao nibs, press down. Decorate with walnut halves, if desired.

Chill, then remove from pan by pulling up wrap, and cut into squares. Store in refrigerator, in an airtight container.

A certain small toddler helping himself…..

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~Sarah

FTC Disclaimer: We received a review copy and products used in these recipes.

Filed Under: Book Reviews, Cookbooks, Dessert, Plant Based Diet, Raw Tagged With: , , , , , , , , , , , , ,

Cherry Berry Smoothie from Green Smoothie Joy

January 30, 2013 5 Comments

As January comes to a close, I know that a good half of the bloggers I follow were doing green smoothie diets this month. I, however, wasn’t. Like with anything, it takes me awhile to warm up to new foods/ideas. I am sure I can get to where I not only tolerate, but like them. But..it is going to be a hard bridge to cross. While I like spinach in smoothies, things like spirulina and I are just not friends (this tale of woe goes to my Mom’s back-to-nature friend Tami, who was obsessed in the early 80′s with it. I hated being at her house. The green drinks never ceased. Hers never tasted like these, I can tell you!)

GreenSmoothieJoy

Having received two new smoothie books this month for review, I sat down and told myself to get cracking. After all, I have a high-speed blender, so quit making excuses.

As I read Green Smoothie Joy: Recipes for Living, Loving, and Juicing Green, I realized I could cheat…hehe. And build myself up to full-on green smoothies. Cressida’s recipes are friendly to new and experienced, with a vast assortment of flavors. The book is split into easy-to-read sections, starting with a how-to, then dipping into green smoothie recipes. Following it is a section on juicer/blender combo recipes. fruit-based smoothies, ones with yogurt, green smoothies that will fill you up and finally, the yummy ‘dessert’ smoothies (that my Teen will love).

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One feature I liked was the size of the book, it is easy to hold while grabbing ingredients. The many full-color photos inspire one to love greens. Well, eventually they will ;-)

I decided on a smoothie I wouldn’t make normally if Kirk was going to enjoy it with me. He isn’t a fan of seeds, so I leave items such as blackberries and raspberries out. I happen to love them. Even though my stomach doesn’t. If we want to talk about no self-control, it is me and fresh berries. A half-flat of raspberries? I’ll eat (gobble) them and then end up with a really bad gut ache an hour later. Huckleberries when hiking? Again, once I start eating them it is nearly impossible to stop. The gut ache is somehow worth it. Well, if I blend the same berries until smooth I don’t get the tummy ache. Same with apples and so on. It was something I noticed recently. I can eat what I love and not have the pain after. Hmmm, maybe this smoothie thing is a good thing. No stomach bloat? Easy digestion? I am listening! Maybe, next thing you know, I’ll be sipping on liquid spinach…..

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Cherry Berry Smoothie (From page 135)

Ingredients:

  • 2 cups cherries, pitted (used unsweetened frozen)
  • 1 ripe banana
  • 1 cup raspberries, fresh or unsweetened frozen
  • 1 organic apple, cored
  • 1 Tbsp dark chocolate chips or cacao nibs
  • 6 ice cubes
  • Water (see below)

Directions:

Add everything to a high-speed blender, pour in ½ cup filtered water. Process on high, tamping, until smooth. Add more water as desired – with frozen cherries mine was thick and frosty, wide-straw ready.

Makes about 32 ounces, so 2 full size servings or 1 massive jug.

Note:

I used an organic apple, scrubbed, leaving the peel on for more fiber. If your apple isn’t organic, I would recommend that you peel it first.

~Sarah

FTC Disclaimer: We received a copy of the book for potential review.

Filed Under: Book Reviews, Cookbooks, Drinks, Raw, Vitamix Recipes Tagged With: , , , , , , , , , , , ,

Baked Pumpkin Quinoa & 500 Best Quinoa Recipes Giveaway

January 15, 2013 11 Comments

I was looking through the upcoming new releases of Robert Rose books and noted that a favorite authoress has a new book coming out this late winter. Camilla Saulsbury has 150 Best Ebelskiver Recipes coming next month. And of which I can’t wait for my review copy to show up. Not that I had ever heard of Ebelskivers…er…maybe I better go pan shopping soon? Food blogging has never failed to introduce me to new recipes constantly…..(PS: Check out her Facebook page as well).

Anyhow, it got me thinking and I went looking for my copy of 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood, which I have loved and used. It was time to visit it again, I reviewed it back in August with some tasty recipes. I decided to try a breakfast recipe – why not have a change in our daily oats? And have protein packed quinoa instead? Perfect for a gym morning!

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It was a nice take on breakfast! And hey, while most of American acts like pumpkin doesn’t exist after Christmas, I happen to enjoy it year-round.

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Baked Pumpkin Quinoa

Ingredients:

  • 1 Tbsp virgin coconut oil
  • 1 cup quinoa, rinsed
  • ¼ cup dark brown sugar, packed
  • 1 tsp ground cinnamon
  • ¾ tsp ground ginger
  • ½ tsp fine sea salt
  • ¼ tsp ground cloves
  • 2 cups unsweetened coconut milk
  • ¾ cup pumpkin purée (Organic Pumpkin)
  • ½ cup water
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 375°, lightly oil an 8×8″ glass baking dish.

Heat a medium saucepan over medium heat, add in coconut oil, let melt, then add quinoa. Stir for 3 minutes, until fragrant and golden.

Meanwhile, whisk the sugar through vanilla together, add to the quinoa and stir. Pour into prepared baking dish and cover tightly with foil.

Bake for 35 minutes and check. The results will be like oatmeal, if still very watery, cover back up and continue baking, check in 10 minutes.

Remove from oven, remove foil, stir and let stand for 5 minutes. Either serve warm, or chill in bowls for later breakfasts, reheating in the microwave.

Top in a similar fashion to oatmeal. I topped mine with raisins, coconut and a drizzle of maple syrup.

Serves 4.

Book Giveaway! Since I have enjoyed her book so much, I’d like to pass it on for another blogger to enjoy! This is a BIG book, well over 500 pages of gluten-free cooking, ranging from breakfast to desserts, you won’t fail to find recipes to enjoy.

500bestquinoa

Click the Rafflecopter link below to enter. Due to the size/weight of the book, US residents only.

a Rafflecopter giveaway

Disclaimer: Gazing In is hosting this giveaway and will ship the winner a copy of the cookbook.

~Sarah

Filed Under: baking, breakfast, Cookbooks, cooking, Plant Based Diet Tagged With: , , , , , , , , , , , ,

Review, Recipe & Giveaway: Raw Food For Dummies

January 4, 2013 18 Comments

See the giveaway at the end of the post for a chance to get a copy of this new title!
RawFoodDummies

I had a hard time reviewing Raw Food For Dummies unbiased. I kept picking it up, then putting it back. I realized finally that it wasn’t the book, it was me. We just didn’t mesh. While I like trying new methods and recipes, I am somewhat set in my ways. I don’t like fasting, green smoothies (too many scary Spirulina ones as a kid) and with 3 kids, I don’t have time to prep meals all day. Especially when the Teen eats for two! But also, as I approach 40, I find I don’t have the “all or nothing” enthusiasm I had when I was 22 and a fanatical vegan. Kid-free, I had all day to plot my daily food out. Or like when I ate high fiber Kashi cereal for 6 months straight (lost a ton of weight due to having no desire to eat). It was just me. I have asked my kids and husband to change their ways, and they did, as we switched to a mostly plant-based diet. To ask the 15-year-old to give up grains? No. And I realized, that while I enjoy raw foods I have no desire to eat them all the time. If I want bread, I will make real bread (be it wheat or made with almonds). If I want cornbread, I’ll bake it. My stomach cannot tolerate most soaked raw grains/seeds as well. Raw wild rice isn’t my friend. I don’t find most raw dehydrator recipes appetizing. The food isn’t cold. It isn’t hot. It’s lukewarm. And it is fussy, involving many steps. There are raw cookbooks I truly love, because they are about the food – and recipes – rather than lifestyle. And that is when it hit me. My issue was that the book was mostly about lifestyle. Which isn’t a bad thing. It just wasn’t for me is all.

So I changed my reading style and made myself imagine I was exploring a new way of eating, eager to find information. That I had walked into Barnes & Noble and was perusing the endcaps of new books. Say I had read about going raw and wanted to see what it was all about. Dummies books are a great start for most topics. This title lives up to that, covering why the authors feel raw is better than cooked, how to outfit a kitchen, what foods to buy, how to store them and plenty of how-to’s with drawings. If one comes to the table with no preconceived notions, they will find the book handy. They will find new ways to “cook” and to think out of the box.

Although I am still laughing/crying over who has the free time to plan a 30 day cleanse (of smoothies) and then do a fast (of juices) and get all those naps in the authors recommend. Maybe my child-free friends. Or me when I was 22. Lol…….a girl can dream.

When I went through the 100+ recipes I looked for something that wasn’t overly fussy. And that means I ended up in the dessert section. Which is usually where I end up in cookbooks. After going through them all, I decide to try the Raw Pecan Bars (well they are mostly raw). They were very delicious. I did deviate and made spicy sweet pecans for the top, by adding a bit of red pepper. To me, spicy and sweet go together like a dream.

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Chocolate Pecan Bars

Ingredients:

Bottom Layer -

  • ¾ cup Medjool dates, pitted (measure after pitting, pack in)
  • ½ cup organic virgin coconut oil, warmed to liquid
  • 2 Tbsp pure maple syrup
  • 1 Tbsp pure vanilla extract
  • 1¼ cups raw pecan pieces (chopped finely)

Topping -

  • 1/3 cup organic virgin coconut oil, warmed to liquid
  • ¾ cup pure maple syrup
  • ¾ cup Raw Cacao Powder or for non-raw, unsweetened cocoa powder
  • 1 batch candied pecans (see below)

Directions:

Find a suitable pan, a half sized rimmed baking sheet works, so would an 8×8″ pan (thicker bars). The recipe called for a rectangle tart pan, which I know most of us probably don’t have. Line your pan of choice with parchment paper or plastic wrap.

Add the dates, coconut oil and maple syrup to a food processor bowl, Process until smooth, scraping as needed. Add in pecans, pulse until just mixed in. Spread evenly into prepared pan, set aside.

Add the remaining coconut oil, maple syrup and cacao powder to a high-speed blender (such as a Vitamix), process until just smooth. Spread evenly over the nut layer.

Sprinkle the candied pecans over the top, gently pressing down.

Chill for at least 6 hours, or better overnight. Cut into small pieces, store in an airtight container, with parchment or plastic wrap under.

PS: Should you be feeling lazy and want a treat and not hours of waiting and or don’t have a dehydrator, you can cheat and buy candied and candied spicy pecans at Trader Joe’s.

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Candied-Pecan Crumble

Ingredients:

  • 1 cup raw pecan pieces
  • ¼ cup pure maple syrup
  • ½ tsp ground cinnamon
  • Pinch of nutmeg

Directions:

Mix together maple syrup, cinnamon and nutmeg. Coat pecan pieces with syrup, spread on a nonstick sheet or mesh lined dehydrator tray in a single layer. Dehydrate at 105° for 12 to 18 hours, or until crisp. (I use one similar to this: L’Equip FilterPro Food Dehydrator)

If desired, chop after drying (which I did).

For a tasty treat, consider adding a pinch of cayenne pepper  and fine sea salt, as I did (Kirk enjoys spicy/sweet). It takes the dessert to a new level and cuts the sweetness.

Store pecans in an airtight container in the pantry for up to 2 months.

~Sarah

I’d like to offer it up to one of my readers to enjoy and use! Click below to enter the giveaway, via Rafflecopter!

a Rafflecopter giveaway

FTC Disclaimer: We received a copy for potential review. Giveaway is sponsored by Gazing In solely.

Filed Under: Book Reviews, Cookbooks, Plant Based Diet, Raw, Vitamix Recipes Tagged With: , , , , , , , , , ,

Giveaway: The 30 Minute Vegan’s Taste of Europe (W/ Review & Recipe)

December 29, 2012 11 Comments

After receiving a copy of this new cookbook, I had to hold one more giveaway before the new year gets going! Nothing like healthy recipes to get one inspired – see the bottom of the post for the link to enter!
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Having used author Mark’s other cookbooks, I was excited to get a chance to review his newest book, The 30-Minute Vegan’s Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond. It is a culinary ride, covering the major cuisines of Europe. Of all, I was actually excited most by the UK and Ireland section. Lest one scoff, some of their meals are pure comfort food. Delicious and perfect for cold nights. And usually very meat-centric. Kirk was very happy when I served him Bangers and Mash. It had been a very long time since we had enjoyed it.

Simply put, if you have missed your favorite meals, get this cookbook! You will not regret it. They are quick, delicious and well-written.

Bang1

Bangers and Mash (Adapted from pages 145 to 148)

Ingredients:

Mash -

  • 2 pounds Yukon Gold potatoes
  • ½ cup unsweetened almond milk
  • 2 Tbsp Earth Balance Buttery stick
  • ½ tsp ground black pepper

Bangers -

  • 1 Tbsp extra virgin olive oil
  • 1 large onion, peeled, halved and thinly sliced
  • 1 package Field Roast vegan sausages

Onion Gravy -

  • 2 Tbsp extra virgin olive oil
  • 1 large onion, peeled, halved and thinly sliced
  • 3 Tbsp white whole wheat flour
  • 2 cups vegetable broth
  • 2 Tbsp soy sauce or tamari sauce
  • 2 Tbsp nutritional yeast flakes
  • ½ tsp smoked paprika
  • ¼ tsp ground black pepper
  • Pinch red pepper flakes
  • 1 Tbsp diced parsley, fresh or dried
  • Salt to taste

Directions:

Mash -

Scrub and chop potatoes up. Place in a large pot, cover with cold water. Bring to boil, cook till fork tender. Drain and shake off, return to pot with milk and butter, mash as desired, season to taste with pepper and salt.

Gravy -

Heat a medium wide saucepan over medium-high, add oil and onions, cook for 10 minutes, stirring often. Add flour over onions, stir to coat and cook for a minute. Whisk in the remaining ingredients, cook over low until thickened. Season to taste if needed.

Bangers -

Carefully remove casings from sausage. Heat a large skillet over medium-high. Add the oil and onions, sauté for 3 to 5 minutes, stirring often. Place sausages on top, cook for 10 minutes, stirring gently often, lowering heat if needed. Onions will be deeply browned, sausage golden.

Plate up mashers, spreading across plate, top each plate with 1 sausage and some of the onions, then smother in gravy. Sprinkle a bit more parsley on and serve.

Serves 4 hearty appetites. Eat. Enjoy. Take a nap!

Bang2

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~Sarah

FTC Disclaimer: We received a copy for potential review.

Filed Under: Book Reviews, Cookbooks, cooking, Dinner Tagged With: , , , , , , , , , , , ,
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