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Sunday, November 20, 2011
Tuesday, October 18, 2011
Saturday, October 15, 2011
Vegan Cupcakes
Cupcake Ingredients
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder
Preheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by "If you Care" at Whole Foods)
Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil, and vanilla and stir.
In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.
To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.
2/3 cup hemp or soy milk
1 teaspoon apple cider vinegar
2/3 cup agave nectar
1/3 cup safflower oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of fine sea salt
Fudge Frosting
1/2 cup (4 ounces) Earth Balance butter
1/2 cup agave nectar
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup soy milk powder
Preheat the oven to 325 degrees F
Line a 12-cup muffin tin with paper liners. (liners by "If you Care" at Whole Foods)
Combine the milk and vinegar in a medium bowl, and set aside for at least 5 minutes or until it bubbles a little. If it doesn't bubble, keep stirring the mixture until it does. Add the agave nectar, oil, and vanilla and stir.
In a separate bowl, combine the flours, baking powder, baking soda and salt. Add the wet ingredients to the dry, mixing until no lumps remain.
Pour the batter into the prepared muffin tin, and bake for 18 to 22 minutes or until a toothpick inserted in the center of one cupcake comes out clean and the tops are slightly springy when pressed. Coll the cupcakes in the pan for 10 to 15 minutes then cool completely on a baking rack before frosting.
To make the Fudge Frosting, use a mixer to cream the butter together with the agave nectar in a mixing bowl until very smooth. Add the vanilla extract and about half the cocoa powder, mix on low speed to combine, then add the remaining cocoa powder. Add in the soy milk powder, and beat at medium-high speed until fluffy. If it is runny, refrigerate the frosting until it sets up a little.
Vegan Granola Recipe
6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup shopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup (sweetest version) or brown rice syrup (slightly milder)
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 degree F
Spread the oats on a rimmed baking pan, and bake for 10 minutes
Transfer the oats to a large mixing bowl and add the shugar, wheat germ, cocount, seeds and nuts or raisins.
Stir to mix well then add the oil, syrup and vanilla extract.
Mix until evertyhign is moistened.
Spread half of the mixture on each of the 2 rimmed baking sheets (or bake in 2 batches), and bake for 10 minutes. Stir after 5 minutes to brown evenly.
Let the baked granola cool on the pans then transfer it to a bowl and stir until crumbly. Store in an airtight container.
Monday, September 26, 2011
Basic Vegetable Quiche
From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and it will be just fine, but you may need to butter a custard cup or two to bake the excess filling because they are always smaller.
Makes 6 servings
Pastry for 9-inch single-crust pie, recipes follow
2 tablespoons olive oil
1 cup chopped green or yellow onions
3 cups prepared vegetable, see Note
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly milled black pepper
3 large eggs
1 1/2 cups half-and-half or whole milk
1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheese
Prepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.
Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.
Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.
Makes 6 servings
Pastry for 9-inch single-crust pie, recipes follow
2 tablespoons olive oil
1 cup chopped green or yellow onions
3 cups prepared vegetable, see Note
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly milled black pepper
3 large eggs
1 1/2 cups half-and-half or whole milk
1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheese
Prepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.
Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.
Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.
Sunday, July 31, 2011
Veg and Fruit Recipes from Rebbot Program
Baked Zucchini with Tomatoes and Herbs
5 small Zucchini4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g
Pumpkin Potato Bake
1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g
Watermelon-Mint
4 cups Watermelon, diced4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g
Wednesday, July 27, 2011
Juicer Recipes
ABCs
2 Asian pears2 Apples (Choose any variety!)
2 Beets
2 Carrots
1 cup Cabbage (choose any variety!)
6 handfuls Chard 3 cups
Calories: 430
Protein: 11 g
Fiber: 2 g
Apple-Beet-Carrot Juice
1 Apple2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
4 cups Spinach/Kale
Calories: 280
Protein: 8 g
Fiber: 2 g
Green Juice
6 leaves Kale2 cups Spinach
1/2 Cucumber
4 stalks Celery
2 Apples
1” Ginger root
Calories: 180
Protein: 12 g
Fiber: 1 g
Green Lemonade
1 Green Apple3 handfuls Spinach, 1.5 cup
6-8 Kale leaves, 2 cups
1/2 Cucumber
4 Celery Stalks
1/2 Lemon
Calories: 210
Protein: 10 g
Fiber: 1 g
Lemon Lime
1 Lemon1 Lime
2 Asian Pears
2 Green Apples
2 Carrots
1 Piece Ginger (thumb sized)
2 cups Purple Cabbage
Calories: 410
Protein 7 g
Fiber 1 g
Great Green Fruity Mix
2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,roughly chopped and packed into the measuring cup
1 Golden Delicious Apple
1/2 Comice Pear
10 Strawberries, green tops cut off
1 cup Coconut Water
Calories: 255
Protein: 6 g
Fiber: 3 g
Minty-Fresh Berry
2 cups Blueberries2 Kiwi Fruit
16 Strawberries
2 cups Mint leaves, packed into the measuring cup
Calories: 319
Protein: 5 g
Fiber: 4 g
Purple Power Juice
6 cups Concord Grapes1 Golden Delicious Apple
2 2 x 2” pieces Ginger
1/2 cup Blackberries
Calories: 480
Protein: 4 g
Fiber: 1.5 g
Refreshing Fennel-Pear
2 Comice Pears2 medium Fennel Bulbs
Calories: 306
Protein: 7 g
Fiber: 3 g
Sweet N Tart Citrus
3 cups Cranberries2 2 x 2” pieces Ginger
3 Oranges
2 small Ruby Red Grapefruit
2 Limes
Calories: 500
Protein: 7 g
Fiber: 9 g
V28
3 large Red Beets2 medium Carrots
2 stalks Celery
4 Plum Tomatoes
4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup
1 Jalapeno, ribs and seeds removed
12 Red Radishes
Calories: 340
Protein: 17 g
Fiber: 2 g
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