Welcome! This is a way for me to share about my experiences as they relate to myself, family, health, compassionate cooking, baking and yoga. Enjoy!

Sunday, October 21, 2012

Autumn Desserts


In all honesty, these desserts can be made and enjoyed anytime of the year, but holiday's and parties make for a convenient reason to whip up some sweet treats.

Pumpkin Pudding
Serves 4

Ingredients:
1 can pumpkin puree (not pumpkin pie filling)
2/3 c. pure maple syrup
1 package silken tofu (this is the vacuum packed kind that you'll find on the shelf of your grocer)
1 tsp. pumpkin pie spice (you may want to add a little less or more depending on your preference)

Directions:
1.  Combine all ingredients in food processor.
2.  Process until smooth. Place in the fridge to firm (about one hour).
3.  Scoop into serving bowls.

Tip = Once in individual serving bowls, sprinkle additional spice on top and a spoonful of non-dairy whipped cream.


"Reese's" Truffles

Ingredients:
1 c. non-dairy chocolate chips
1/2 c. peanut butter or sunflower butter
1 c. gluten free rice cereal of choice

Directions:
1.  In a small saucepan over medium heat, melt chocolate chips, whisking continuously.
2.  Remove from heat, scoop into a large bowl.  Add peanut butter, mix well.
3.  Add rice cereal, mix to incorporate all cereal.
4.  Use melon or cookie scoop to get uniform balls.
5.  Scoop onto a parchment lined cookie sheet.  Once all mix is used, place in the fridge to set (at least 20 minutes).


Raw Cinnamon Ice Cream

Ingredients:
3 frozen bananas (chopped)
1/2 c. almond butter (if nut allergy, use sunflower butter)
1/2 c. agave
1 tsp. pure vanilla
1/2 Tbsp. cinnamon

Directions:
1.  Place all ingredients into food processor and process until smooth.
2.  Place in an airtight container then in the freezer to set (at least one hour).

This is so good by itself, but drizzling non-dairy chocolate sauce over the top before serving doesn't hurt either.

This wraps up the Halloween series, feel free to make any modifications to any of this weeks posts that suit you and your guests needs.  Have a Spooktacular Halloween!




Saturday, October 20, 2012

Hearty Halloween Meals


The fall season is a perfect time for warm comforting foods.  Meals can be made up of multiple portions or they can be all-in-one creations.  It's always best to just go ahead and double recipes for parties or even if it's just for the family.  Leftover's store well for a few days in the fridge or can be put in the freezer for future dinners.  The following recipes are good ol' fashion style foods that are sure to put a smile on your face.

Mac & Cheese   (adapted from a version given to me by a mentor of mine, Shelli Carpenter)

Ingredients:
1/4 c. Earth Balance margarine
3/4 c. raw cashews
2 1/2 c. hot water
1/4 c. nutritional yeast
1/2 package vegan cheddar cheese (Daiya block or Vegan Gourmet are good brands to try)
1/2 package vegan jack or mozzarella cheese (Daiya block or Vegan Gourmet are good brands to try)
1/4 tsp. paprika
1 tsp. salt
1/4 tsp. black pepper
1 package gluten free macaroni or spiral noodles (at least 12 oz.)

Directions:
1.  In a large pot, cook noodles per package direction.  Drain, rinse, place back in pot and set aside until sauce is done.
2.  Place margarine in a medium sauce pan over medium heat.
3.  While margarine melts, place cashews and water in high speed blender and process for at least one minute.
4.  Add the cashew mixture to the sauce pan with margarine.
5.  Shred both cheese into the medium sauce pan, whisk gently.
6.  Add nutritional yeast, paprika, salt and pepper, whisk gently.
7.  Keep an eye on sauce so it does not burn.  Allow cheese to melt completely, whisk again and then pour mixture over prepared noodles.  Gently stir to coat all noodles and serve.

Tip = serve by itself or steam veggies and have them on the side or in the mac & cheese


Autumn Stew

Ingredients:
2 Tbsp. extra virgin olive oil
1 small red onion, chopped
5 organic carrots, peeled and sliced into bite size pieces
1/2 c. burgundy cooking wine
10 new potatoes (peeled or not), cut into bite size pieces
1 medium organic orange bell pepper, seeded and chopped
1 large tomato, cored and chopped
4 c. vegetable broth
salt/pepper to taste
2 c. organic broccoli florets
1 c. frozen organic corn
1/4 c. fresh basil, chopped, plus 2 Tbsp. for tofu
1 package water packed organic tofu, gently pressed to remove water


Directions:
1.  After pressing and patting tofu with paper towels, cut into 1/2 inch slabs, set aside.
2.  In a large pot over medium high heat, place 2 Tbsp. oil, allow to heat for a minute.
3.  Add onion and carrots, heat for 5 minutes.
4.  Add wine, heat for 5 minutes.
5.  Add potatoes, bell pepper, tomatoes and broth.  Salt and pepper to taste.  Bring to a boil, reduce heat to medium, simmer for 20 minutes.
6.  While stew is simmering, place oil (about 1/4 c.) into large skillet over medium high heat, heat for a minute.
7.  Add tofu slabs to skillet, salt and pepper each slab, sprinkle each with the 2 Tbsp. of chopped basil.
8.  Cover with lid, cook for about 7-10 minutes, until browned, then flip and cook an additional 7-10 minutes.  Remove from heat, set aside.
9.  After stew has simmered 20 minutes, add broccoli, corn and 1/4 cup chopped basil, turn heat to medium low, simmer 10 more minutes.
10.  Once done, scoop into serving bowls and place a tofu slab on top of each bowl.

This makes for delicious left overs.  Store tofu in a separate container, if storing in the same container, make sure tofu is on top of stew.

Nachos & Cheese

Ingredients:
1 bag nachos of choice (I recommend Benito's or organic blue chips, but any will work)
1 block of Daiya cheddar cheese
1 container Wholly Guacamole salsa (your heat preference)

Directions:
1.  In a medium sauce pan add salsa and shred cheese into pan.  Heat over medium low to medium heat.  Watch carefully so it doesn't burn.
2.  Whisk continuously until cheese is melted.  Place into serving dish with spoon, place nachos around cheese mixture.

This is so creamy and delicious it's hard to stop eating it!


Edamame

Ingredients:
1 bag of shelled organic edamame (found in your grocers freezer section)
2 Tbsp. extra virgin olive oil
Salt

Directions:
1.  Place edamame in medium sauce pan, cover with water, heat over high heat.
2.  Boil according to package directions.  Drain.
3.  Place back into pan, drizzle oil over, salt to taste, gently stir to coat and serve.

This is a really easy and quick snack that tastes good warm or cold.  You can serve this as an appetizer or along side any dish, it also makes a great addition to salads.

I guarantee all of these recipes will be a hit at your party, but feel free to make them for yourself to have a night of taste testing, that's always my excuse anyway :)

Tomorrow's post will be full of dessert recipes, I saved the best for last!




Friday, October 19, 2012

Budget Friendly Halloween Ideas











Making your own decorations is a smart and eco-friendly alternative to buying already made decorations.  If you have a family it's also a great way to get everyone involved and in the holiday spirit.


Spooky Spiders

Items you'll need:

Assorted Halloween colored pipe cleaners (purple, orange, black, etc.)
Medium size styrofoam balls (they sell them by the bag at craft stores for under $10)
Assorted eyes (again, by the bag for $5 or less)
Any left over paint or you can pick up a bottle of tempera paint (black is preferred, but any color works)
Liquid glue
Wax paper
Foam brush

Directions:
1.  With foam brush, paint the styrofoam balls, coating entire ball, set aside on wax paper to dry.
2.  Once dry, bend pipe cleaner and stick one end into glue then push the glue end into the styrofoam ball.  Repeat on each side of ball until you have 3-4 legs on each side.  (Depending on the size of the ball will determine how many pipe cleaners will fit).
3.  Glue eyes onto styrofoam body, as many as you like because they're spiders and it's Halloween!


Pumpkins

Items you'll need:

Empty toilet paper rolls
Orange construction paper cut into one inch strips
Glue (using a hot glue gun works best or you can use tape)
Old cork tops (you know, from wine bottles, don't pretend you don't have any or you can buy a bag from the craft store).
Optional - brown paper bag or newspaper (run it through the shredder to get long, thin strips)
Optional - brown tempera paint

Directions:
1.  Glue or tape one end of a construction piece and attach it on the inside of the toilet paper roll.
2.  Glue or tape the other end of the piece and attach it on the inside of the other end of the toilet paper roll.  Continue until you've formed the pumpkin shape all the way around.
3.  Set aside to dry.  If painting the cork tops, paint entire surface, set aside to dry.
4.  Once paint is dry, attach it to the top of your pumpkin with glue.
5.  If using shredded paper, glue one end and attach it near the cork so it resembles the vines of pumpkins.


Painted Pumpkins (by painting instead of carving, it allows your pumpkin decoration to last longer)

Items you'll need:

Any size pumpkins
Assorted left over paint colors
Assorted brush sizes

Directions:
1.  Let your imagination go wild...

The web has lots of other ideas using everyday materials or items that you'll be sending to the recycle center anyway.  Check out http://familyfun.go.com for some more fun ideas.

Other budget friendly decoration tips would be to check out the dollar section of stores such as Target, they always have some really cute things that are related to upcoming holidays.  You can also wait until after the holiday, when everything goes on clearance, to stock up for next year (just don't forget where you store them, not that I've ever done this).

Playing Halloween music and making festive drinks like hot cider, pumpkin lattes or pumpkin smoothies, before you start your crafts, is a great way to get everyone inspired!

On schedule for tomorrow will be recipes to make your mouth water.  So until then, happy crafting!




Thursday, October 18, 2012

Super Easy Party Drinks and Mix


Okay, when I say super easy, I mean so easy a child could whip them up in a matter of minutes (not including the time for the crock pot recipe).  I usually double the recipes if I'm serving them at a party.

These are child friendly recipes, but if it's an adult only party, go ahead and throw in an added ingredient or two :)

Homemade Hot Cocoa (borrowed from the Joy of Vegan Baking)

Ingredients:
1/4 c. pure cocoa powder (this is one ingredient I feel is worth the splurge for high end cocoa).
1/2 c. coconut sugar or raw sugar
pinch of salt
1/3 c.  hot water
4 c. non-dairy milk of choice
1 tsp. pure vanilla extract

Directions:
1.  In a medium saucepan, combine cocoa, sugar, salt and water.  Whisk well, place over medium heat.
2.  Watch carefully so that it does not burn.  Once it starts to bubble slightly, add milk.
3.  Whisk well (you can turn the heat up to medium high, but keep an eye on it).
4.  Heat until hot, but not boiling.
5.  Remove from heat, add vanilla, whisk and serve.

Tip = Once in cups, add a little non-dairy whipped cream or Dandies marshmallow's on top.


Hot Apple Cider

Ingredients:
4 c. pure organic apple juice
1/2 c. packed coconut sugar
2 cinnamon sticks

Directions:
1.  In a crock pot, combine all ingredients, gently stir to combine.
2.  Cover with lid, set on low for 4 hours.
3.  Once the party starts just keep it on warm.

Although this is super sweet, it is so worth allowing yourself this treat.


Party Mix

Ingredients:
1 c. puffed corn (Arrowhead Mills makes a good one)
1 c. Panda Puffs by EnviroKidz (use Gorilla Munch is you have a peanut allergy)
1 c. Snyder's gluten free pretzels (broken into pieces)
1 c. shelled pumpkin seeds
1 c. non-dairy chocolate chips

Directions:
1.  In a large bowl combine all ingredients, gently  mix and serve.

Tip = place small cups beside the bowl to allow guests to scoop some out.  This way hands (and germs) stay out of the bowl and it allows people to carry it in the cup so their hands stay clean.


Check back tomorrow for decorating tips that are budget friendly and gets the whole family involved.

Tuesday, October 16, 2012

Halloween Fun


Halloween is just around the corner and what better excuse do we need to dress up in costumes, gather with friends and just enjoy some fun foods and drinks?!

The remainder of this week will be dedicated to that time of year where we get to be wild, crazy and full of sweets.  I will walk you through throwing a spooktacular party for all ages and the best part is... all the edible items are also allergy friendly.

Be sure to check back each day for the latest tips and/or recipes.  Have your notebook ready as I'm sure you'll want to start planning right away!


Monday, October 1, 2012

Pumpkin Pie Oatmeal


I took a few weeks off, but I am back and ready to share some amazing Fall recipes.  Warm foods and drinks are always enjoyed in our home during the fall and winter season.  There is just something so comforting about warming ourselves from the inside out.

This week's recipe is a favorite of mine because you prepare it the night before in the slow cooker and when you wake up, your breakfast is already to go.

Pumpkin Pie Oatmeal

Ingredients:
1/2 c.  steel-cut oats (for GF, make sure they are GF certified)
2 c. vanilla flavored non-dairy milk
1/2 c. pumpkin puree (canned or homemade, don't use pumpkin pie filling)
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 c. coconut sugar (extra for serving is optional)
Pinch of cloves (optional)
chopped nuts for serving (optional)

Directions: (the night before)
1.  Oil the slow cooker.
2.  Combine the oats, milk, pumpkin, spices and sugar, mix well.
3.  Set slow cooker on low for 6-8 hours.
4.  You will need to stir in the morning.
5.  Serve with coconut sugar, maple syrup drizzle and/or chopped nuts.

I usually double the recipe to have leftovers.  Store in an airtight container in the fridge.  This tastes so much like dessert you may be tempted to top it with some non-dairy whipped cream :)