This recipe is SO good, it came from the back of a Barilla brand pasta box.
Soup:
1 jar Roasted Garlic and Onion Barilla sauce
3 cups chicken both (we did vegetable broth)
2 Tablespoons extra virgin olive oil
1/2 teaspoon fresh chopped rosemary (or 1/4 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/4 teaspoon dried)
1/2 cup orzo pasta (we did 2 cups cooked great northern beans instead)
Pesto:
2 cups (2 oz.) fresh basil leaves, trimmed
1/4 cup pine nuts
3 garlic cloves
1/2 teaspoon salt
1/3 cup extra virgin olive oil
Make the pesto in a food processor, gradually adding the oil.
Heat the ingredients of the soup together until hot.
Serve each bowl of soup with a dollop of pesto.
We also toasted wheat pita bread slices with olive oil and garlic salt.
Serves 4
*We halved the pesto recipe and it was fine. The basil and pine nuts are quite expensive.
April 25, 2011
Vegan Birthday Cake
There are certain occasions that you just really want some good old fashioned cake, like a birthday party. Well this one is from the Betty Crocker Cookbook, it has no animals products in it. You could substitute the white flour for wheat flour, or maybe a non-gluten flour? I don't know if that would work or not. You can also substitute the white sugar with a natural sweetener too. You could also try apple sauce instead of vegetable oil, although I didn't test that with this recipe. Play around with it to make it as healthy as you want.
1 and 1/2 cups all purpose flour -not self-rising
1 cup sugar (I used turbinado)
1/4 cup cocoa (I used carob powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I used canola)
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water
Preheat oven 350. Grease and dust your pan with flour.
Mix dry ingredients.
Mix oil, vinegar, and vanilla. Quickly add oil mixture and cold water into the dry ingredients, mix vigorously for 1 minute or until well blended. Immediately pour into pan and put in oven.
Bake 30-35 minutes, test with toothpick in center.
Cool 15 minutes.
1 and 1/2 cups all purpose flour -not self-rising
1 cup sugar (I used turbinado)
1/4 cup cocoa (I used carob powder)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil (I used canola)
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water
Preheat oven 350. Grease and dust your pan with flour.
Mix dry ingredients.
Mix oil, vinegar, and vanilla. Quickly add oil mixture and cold water into the dry ingredients, mix vigorously for 1 minute or until well blended. Immediately pour into pan and put in oven.
Bake 30-35 minutes, test with toothpick in center.
Cool 15 minutes.
April 12, 2011
Split Pea soup with Sesame CrackerstickS
Madras Split Pea Soup and Sesame Crackersticks (not quite a cracker, almost a breadstick)
The soup is an Indian recipe. But to me it tasted like a very basic, plain yet hearty, bean soup. The flavors are very mild and delicious. We didn't try to mint yogurt but I'm sure it would be good.
SOUP
2 tablespoons olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
2 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon freshly ground black pepper
1 1/2 cups green split peas, sorted and rinsed
1 quart organic vegetable broth (one box)
2 large carrots, sliced
1 small box of frozen spinach, 10 ounces
1/2 teaspoon salt
RAITA:
8 ounces fat-free plain yogurt
1 tablespoon chopped fresh mint or 1/2 teaspoon dried
Directions
1.To make the soup: Warm the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until tender. Add the cumin, coriander, ginger, turmeric, and pepper and cook, stirring, for 1 minute.
2.Add the split peas and broth. Increase the heat, cover, and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes, or until the split peas are very tender.
3.Add the carrots, spinach, and salt. Cover and cook, stirring occasionally, for 15 minutes longer, or until the vegetables are tender and spinach is thawed and thoroughly mixed.
4.To make the raita: Meanwhile, mix the yogurt and mint in a small bowl. Cover and refrigerate until serving.
5.Ladle the soup into bowls and top each with some of the raita.
CRACKERSTICK
2 1/2 cups flour
2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 1/3 cup milk (almond milk)
6 tbs. melted butter (earth balance)
Sesame seeds and garlic powder/fresh garlic.
In a small bowl, combine first 4 ingredients. Gradually add milk and stir to form a soft dough.
Turn onto a floured surface. Knead gently 3 to 4 times. Roll very thin, think pizza crust. Cut into 24 breadsticks. Place butter in 2 13x9x2" pans. Put breadsticks in butter and turn to coat. Sprinkle with seeds and garlic.
Bake at 450°F for 14 to 18 minutes.
Soup from Prevention's "The Sugar Solution Cookbook" and breadsticks from Cooks.com
The soup is an Indian recipe. But to me it tasted like a very basic, plain yet hearty, bean soup. The flavors are very mild and delicious. We didn't try to mint yogurt but I'm sure it would be good.
SOUP
2 tablespoons olive oil
1 onion, coarsely chopped
3 cloves garlic, minced
2 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon freshly ground black pepper
1 1/2 cups green split peas, sorted and rinsed
1 quart organic vegetable broth (one box)
2 large carrots, sliced
1 small box of frozen spinach, 10 ounces
1/2 teaspoon salt
RAITA:
8 ounces fat-free plain yogurt
1 tablespoon chopped fresh mint or 1/2 teaspoon dried
Directions
1.To make the soup: Warm the oil in a large pot over medium heat. Add the onion and garlic and cook, stirring often, for 5 minutes, or until tender. Add the cumin, coriander, ginger, turmeric, and pepper and cook, stirring, for 1 minute.
2.Add the split peas and broth. Increase the heat, cover, and bring to a boil. Reduce the heat to low and simmer, covered, for 40 minutes, or until the split peas are very tender.
3.Add the carrots, spinach, and salt. Cover and cook, stirring occasionally, for 15 minutes longer, or until the vegetables are tender and spinach is thawed and thoroughly mixed.
4.To make the raita: Meanwhile, mix the yogurt and mint in a small bowl. Cover and refrigerate until serving.
5.Ladle the soup into bowls and top each with some of the raita.
CRACKERSTICK
2 1/2 cups flour
2 tsp. sugar
3 tsp. baking powder
1 tsp. salt
1 1/3 cup milk (almond milk)
6 tbs. melted butter (earth balance)
Sesame seeds and garlic powder/fresh garlic.
In a small bowl, combine first 4 ingredients. Gradually add milk and stir to form a soft dough.
Turn onto a floured surface. Knead gently 3 to 4 times. Roll very thin, think pizza crust. Cut into 24 breadsticks. Place butter in 2 13x9x2" pans. Put breadsticks in butter and turn to coat. Sprinkle with seeds and garlic.
Bake at 450°F for 14 to 18 minutes.
Soup from Prevention's "The Sugar Solution Cookbook" and breadsticks from Cooks.com
February 9, 2011
Cashew Milk
Most of you have this recipe, but it is so basic, that I thought we ought to make sure it's on the blog.
Cashew Milk
1 cup cashews, soaked
4 cups water
Pinch of cinnamon
1 T raw agave
1 tsp vanilla
Blend till smooth (Blendtec: whole juice)
Cashew Milk
1 cup cashews, soaked
4 cups water
Pinch of cinnamon
1 T raw agave
1 tsp vanilla
Blend till smooth (Blendtec: whole juice)
Live Raw Granola
I've been fiddling with making granola in my dehydrator and the results have been delicious! I used to make a great whole foods granola from a recipe from Tosca Reno's Eat-Clean Diet Cookbook, but here's my doctored-up version to make it even better. The reason you soak the foods first is that it activates the enzymes and then it is crisped in the dehydrator at low temperatures to keep those enzymes live. If you do not have a dehydrator, you can cook this granola in the oven at 300 degrees for 40 minutes, stirring every once in a while. Cooking will kill about 25% of the enzymes, but you're still eating a great power food!
Live Raw Granola
2 cups buckwheat groats (buckwheat is not related to wheat, if you have an allergy)
1/2 cup sunflower seeds
1/2 cup other seeds: sesame, hemp, flax, chia or whatever
1 cup of favorite raw nuts
Soak the above ingredients overnight or for a few hours then mix with:
2 cups rolled oats (not instant)
Mix in a bowl:
1/2 cup raw agave
1/4 cup olive oil
1/2 tsp cinnamon
Pinch sea salt
1 tsp vanilla
Pour mixture over dry ingredients and stir well. Cook overnight at 118 degrees in a dehydrator. This makes the basic recipe. You can anything you want. Try:
Live Raw Granola
2 cups buckwheat groats (buckwheat is not related to wheat, if you have an allergy)
1/2 cup sunflower seeds
1/2 cup other seeds: sesame, hemp, flax, chia or whatever
1 cup of favorite raw nuts
Soak the above ingredients overnight or for a few hours then mix with:
2 cups rolled oats (not instant)
Mix in a bowl:
1/2 cup raw agave
1/4 cup olive oil
1/2 tsp cinnamon
Pinch sea salt
1 tsp vanilla
Pour mixture over dry ingredients and stir well. Cook overnight at 118 degrees in a dehydrator. This makes the basic recipe. You can anything you want. Try:
- adding raisins, cranberries or other dried fruit after cooking.
- adding fresh or frozen berries before cooking
- adding raw nut butters and cacoa powder into the wet mixture for a chocolate-peanut butter flavor
- use walnuts for the nuts and add mashed bananas into the wet mixture.
Hummus Crazy!
I love hummus - my family loves hummus - and I always make it when I have to take something to share at a party. I used to use it only as a dip for chips, crackers and veggies, but now I use it in my sprouted wheat tortillas and on everything. Here are the four varieties that I have tried - I'm sure there are many more. The first three recipes come from The Eat-Clean Diet Cookbook by Tosca Reno.
The Classic Hummus
4 cloves garlic
2 cups chickpeas or one can drained and rinsed
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons (I usually only use one)
1 T Olive Oil
Blend till smooth - adding water if needed.
Zucchini Hummus
2 cups chopped unpeeled young zucchini
2/3 cup tahini
1/4 cup water
1/4 cup fresh parsley
1/4 cup fresh basil
juice of 2 fresh lemons
2 cloves garlic
1/2 tsp sea salt
Blend until smooth.
Pumpkins Hummus
2 T tahini
2 T fresh lemon juice
1 tsp ground cumin
1 tsp pumpkin oil (or olive oil)
3/4 tsp sea salt
1/8 ground pepper
15 oz canned or baked pumpkin
4 cloves garlic
2 T cilantro
Blend till smooth.
Sweet Potato Hummus
I just take about 2 cups sweet potato and substitute it for the pumpkin or chickpeas in one of the recipes above.
Don't be afraid to adjust the ingredients to your liking so that you can get the right blend of garlic and lemon or spices for your tastes. Always add a little water to your blender to keep it moving, if needed.
The Classic Hummus
4 cloves garlic
2 cups chickpeas or one can drained and rinsed
1 tsp sea salt
1/3 cup tahini
Juice of 2 fresh lemons (I usually only use one)
1 T Olive Oil
Blend till smooth - adding water if needed.
Zucchini Hummus
2 cups chopped unpeeled young zucchini
2/3 cup tahini
1/4 cup water
1/4 cup fresh parsley
1/4 cup fresh basil
juice of 2 fresh lemons
2 cloves garlic
1/2 tsp sea salt
Blend until smooth.
Pumpkins Hummus
2 T tahini
2 T fresh lemon juice
1 tsp ground cumin
1 tsp pumpkin oil (or olive oil)
3/4 tsp sea salt
1/8 ground pepper
15 oz canned or baked pumpkin
4 cloves garlic
2 T cilantro
Blend till smooth.
Sweet Potato Hummus
I just take about 2 cups sweet potato and substitute it for the pumpkin or chickpeas in one of the recipes above.
Don't be afraid to adjust the ingredients to your liking so that you can get the right blend of garlic and lemon or spices for your tastes. Always add a little water to your blender to keep it moving, if needed.
January 31, 2011
Banana Teabread
This recipe comes from the Ener-G Egg Replacer box. For those of you who are unfamiliar with this product, it's an egg replacing powder you mix with water. It's made out of potato starch, tapioca flour, and other leavening agents (no animal products).
1 1/2 cups wheat flour
2 teas. egg replacer powder
2 teas. baking powder
1 teas. baking soda
1/2 cup sugar (I did 1/4 cup turbinado and 1/4 cup agave due to what I had on hand)
3 table. oil
4 table. water
1 table. orange juice concentrate (I didn't have this-it was fine)
1 teaspoon vanilla
1 cup mashed banana
Preheat oven 350.
Mix dry ingredients. Add remaining ingredients, mix one and a half minutes.
Pour into 1 pound pan (...? I just used a bread loaf pan)
Bake 40 minutes or until golden brown.
-we made an orange glaze with powdered sugar, orange juice, orange concentrate, and a little butter (smart balance). And I'm sure you could add nuts or raisins to the bread batter and it would be delish.
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