Vegan Tapioca Pudding

Here’s a simple recipe for a comfort food we all remember from childhood. This recipe makes a lot, so if you don’t really love tapioca pudding you may want to cut it in half. I do love this stuff, so if I’m going to spend the time then I want to make a BIG batch!

First of all, soak 1 cup of large pearl tapioca overnight (or at least 8 hours). This step is crucial. (If you’ve tried making tapioca pudding before and couldn’t figure out why your pearls never cooked all the way through, this is the reason why). The next day drain pearls in a colander.

In a large heavy pot mix:

2 qt. vegan milk (I used a mixture of almond, soy, and canned coconut)

1/2 tsp. sea salt

3/4 c. raw sugar

Heat this mixture until it just comes to a boil. Add drained tapioca to pot; cook and stir constantly over med./low heat at least 30 minutes or until tapioca is clear and mixture thickens somewhat. (It will get thicker as it cools).

Remove pot from heat and add:

2 tsp. vanilla extract

pure stevia powder (if desired) — just a sprinkle to taste

Stir well. Chill and serve.

Note: If pudding seems too thick after chilling, simply add a little vanilla almond or soy milk, OR if you’re lucky enough to have “So Delicious Coconut Nog” or “Silk Nog” on hand you may use that to thin the pudding.

Overnight Chai Steel-Cut Oats

In a perfect world I would wake up early each morning to make a hot breakfast for my family before sending them out into the cold, but in reality I am NOT a morning person. When I saw this recipe in Vegetarian Times magazine I knew it was created for people just like me and simply had to share it. It can all be assembled the night before and requires NO COOKING, yea! The spicy chai flavor is wonderful, too.

Ingredients:

1 cup steel-cut oats

1 cup hemp milk (I used almond milk)

2 Tbs. chia seeds

1/4 tsp ground cardamom

1/4 tsp. vanilla extract

1/4 tsp ground ginger, OR 1 Tbs. crystallized ginger (I used)

1/4 tsp. nutmeg

1 pinch ground black pepper

1 Tbs. maple syrup, optional (I used)

1 Tbs. shredded coconut, optional (I omitted)

1 Tbs. chopped pistachios, optional (I omitted)

Method:

Combine oats, “milk,” chia seeds, cardamom, vanilla, ginger, cinnamon, nutmeg, black pepper, and maple syrup in a glass jar with a lid. Stir, close, and refrigerate overnight.

The next morning just open lid, stir, and serve sprinkled with coconut and pistachios if using. I served it with sliced bananas and a little added almond milk instead, and it was delicious! If you desire you may warm it slighty before serving.

Makes 2 one cup servings at 270 calories each.

You can find more great recipes at http://www.vegetariantimes.com.

To find great deals on a subscription to “Vegetarian Times” magazine try these websites:

http://www.magazines.com

http://www.amazon.com

http://www.magazinepricesearch.com

Raw Cranberry/Almond Cookies

It’s almost Christmas, and you still want to make some cookies — but they have to be vegan…and healthy…but still taste great. Hmm, this recipe can meet all those requirements and your friends will ask for the recipe. You can feel good about serving these raw cookies, and you won’t spend all day in the kitchen either; quick, easy, and delicious!

Ingredients:

1 cup almond meal

1 cup rolled oats

2 cups dried cranberries*

5 pitted dates

1 tsp. cinnamon

1/4 tsp nutmeg

1 tsp. almond flavoring (or 1/4 tsp amaretto oil candy flavoring)

Method:

Soak dates and cranberries in distilled water (just enough to cover) for 2 hrs. Grind oats in food processor until fine. Drain dates and cranberries. Add remaining ingredients and process thoroughly to form a dough.

Roll into small balls and roll each ball into more almond meal. Refrigerate until serving. Keeps up to two weeks in the frig.

* This is a very versatile recipe. I have substituted dried cherries for half the cranberries, and you could probably use half light raisins, too.

“Vegetarian Times Complete Thanksgiving Cookbook” by the editors of “Vegetarian Times” magazine. MacMillan, 1998.

As Thanksgiving approaches we all (even vegans) yearn for the familiar tastes and aromas of the comfort foods we associate with the traditional American Thanksgiving dinner. Trying to follow a vegan lifestyle during this season of feasting can be a challenge, but the editors of Vegetarian Times have compiled a cookbook to please any non-turkey eater’s appetite. No longer do we have to be content with dry mashed potatoes, salad, and a roll while everyone else gorges on turkey flesh and gravy! This cookbook is full of holiday favorites and treats. The accompanying photos are mouthwatering in themselves, and the recipes I have tried live up to the excellent standards “Vegetarian Times” always maintains.

One recipe for Vegan Pumpkin Pie (page 193) is, in my opinion, the very best pumpkin pie I have ever had. That it is made without any eggs or dairy puts it way above conventional pumpkin pie recipes that are high in fat, calories, and cholesterol. You can use your own favorite pie crust recipe or the one included in the book. This is the simple filling recipe, smooth creamy, and out of this world!

Ingredients:

2 cups canned pumpkin

1 cup low-fat soymilk or rice milk

1/2 cup honey or 3/4 c. granulated sugar cane syrup (I used 1/4 c. honey and 1/4 c. agave syrup)

1/4 cup cornstarch

1/2 Tbsp. dark molasses, or to taste

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. salt (I used Celtic sea salt)

1/2 tsp ground ginger

1/4 tsp freshly grated nutmeg

1/4 tsp. ground allspice

Preheat oven to 425 degrees. To prepare filling, in a large mixing bowl, mix all ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes — THEN:

Reduce oven temperature to 350 degrees; bake until filling is set, about 50 minutes. Set on a wire rack to cool, then refrigerate overnight to set. Top with your choice of dessert topping if desired. I’m sure you will love it!

For more recipes like this, the cookbook “Vegetarian Times Complete Thanksgiving Cookbook” sells for $21.00 (or less if you shop around). For even more recipes for everyday cooking go to this great resource: http://www.vegetariantimes.com/recipes.

What is Nutritional Yeast?

One ingredient I really love, one that gives vegan recipes a real “cheesy” flavor without all the negatives of dairy, is Nutritional Yeast. It is also a good vegan source of vitamin B-12! To learn more, or to experiment with some great recipes using this little known seasoning, visit the link below or simply try some Nutritional Yeast sprinkled on a bowl of warm popcorn. Yum!

http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html

The Ultimate Vegan Baking Cheat Sheet

One of the hardest things about changing to a vegan lifestyle is adapting your favorite recipes to suit your new way of eating. Below is a great resource to help you on your way through the exciting adventure of vegan cooking. One caution: Fat, even healthy fat, is still high in calories; so if you’re watching your weight go easy on oil and margarine of any kind.

Many of your favorite recipes can easily be made vegan by substituting a few key ingredients. Use this list to get started…

via The Ultimate Vegan Baking Cheat Sheet.

Homemade Vegetable Wash (Spray or Soak)

I have to admit that it just breaks my heart to spend a big chunk of my food budget on veggie wash. Those tiny spray bottles of veggie wash never seem to last long the way I use it, and plain water just doesn’t do the job for soaking leafy greens. Here are two simple solutions you can make at home with common household products you probably already have on hand. They cost only pennies to make and work really well. (You should refrigerate the spray because it contains fresh lemon juice)

SPRAY:

1 Tbsp. fresh lemon juice

1 Tbsp. baking soda

1 cup water

SOAK:

1/4 cup vinegar

2 Tbsp. salt

DIRECTIONS:

1. SPRAY: Put all ingredients into a spray bottle and shake gently to mix (it will foam). Spray on vegetables or fruit and allow to sit for 2-5 minutes, then rinse with cold water and dry.

2. SOAK: Fill a clean basin or sink with cold water. Add vinegar and salt, then stir until salt dissolves. Place vegetables or fruit in sink and allow to sit for 25 – 30 minutes. Rinse under cold water and dry.

These ideas came from http://www.food.com where you can find even more great recipes and money-saving hints.

Hearty “Chicken” Garden Soup

This soup is a melange of colorful garden vegetables and comfort food flavor with just a hint of hot cayenne pepper to spice it up. As healthy as it is beautiful, this recipe will make the most of summer’s bounty all in one pot — sure to be a keeper!

In a large pot:

Lightly saute 1/2 cup chopped onion in 1 Tbsp oil (or 1/4 cup water for low fat)

Add:

4 cups water and 1 (32 0z) container Imagine brand “No Chicken Broth,” and bring to a boil.

All at once add remaining ingredients:

3 stalks celery, chopped

4 carrots, cut into chunks

2 large orange bell peppers, cut into 1-inch pieces

1 medium zucchini (10 – 12 inches), cut in half lengthwise then cut into 1/4″ slices

1 large bunch kale, stalks removed and leaves chopped

1 Tbsp. whole fennel seeds

1/4 tsp. cayenne pepper

1 Tbsp. turmeric

1 – 2 tsp. gray Celtic sea salt (or to taste)

Simmer all ingredients together for 15 – 20 minutes. Add 1 package chopped Light Life brand “Chicken” Strips during the final 5 minutes of cooking (just to heat thoroughly).

Serve hot. (Makes about 8 generous servings)

Raw Carrot Apple Cookies

This is another great way to use carrot pulp leftover from juicing. If you don’t have a dehydrator you can bake them in a low temperature oven. I did this for years before I had a dehydrator, but you must keep an eye on them. If they do actually bake, they will still be yummy, full of fiber and nutrition, just not raw. Still a healthy cookie you can feel good about snacking on or giving to the kids.

Raw Carrot Apple Cookies

carrot/apple pulp (leftover from juicing)

soaked ground buckwheat groats OR soaked rolled oats

ground flaxseed

sprinkle of stevia powder (very potent, a little goes a long way!) or a little honey

dash sea salt

ground almond meal

raw sesame seeds

raw sunflower seeds

chopped almonds

chopped dried fruit, your choice ( I used papaya and cherries)

about ¼ c. water with 1 ½ Tbsp, lemon juice

Soak grains in water (not too much) about 20 mins.. Add remaining ingredients; use your own judgment to make a moist dough. Mix thoroughly using a wooden spoon. Shape and press dough into cookie shapes on teflex or parchment paper sheets. Dehydrate until they resemble a moist cookie (4 – 6 hours) – not too long or they will be very tough. If necessary flip and dehydrate on the other side until done.

You can vary this recipe by substituting whatever ingredients you have on hand for the nuts and seeds (poppy seeds, pecans, hazelnuts, Brazil nuts, pumpkin seed, coconut, etc.) and chopped dried fruit (raisins, cranberries, blueberries, currants, dates, etc.). Be creative – these cookies never come out the same twice!

Two Easy Granola Recipes

These are two of my favorites. I always have some type of granola in the house for a quick nutritious breakfast or an easy pie or cobbler topping. With the price commercial cereals it really is more cost effective to make your own, and then you know exactly what’s in it — all your favorites!

Both of these recipes are very adaptable. I’ve been trying to avoid wheat, so I don’t use the wheat germ or bran, but double up on one or two of the other ingredients or simply omit them. Granola #2 (low-fat) is perfect for the dehydrator instead of baking; 105 degrees for 4 – 6 hours, or until dry. (I haven’t experimented with Granola #1 in the dehydrator yet)

Granola #1

3 c. rolled oats 1/2 c. vegetable oil

1 c. coconut 1/2 c. honey

1 c. chopped nuts

1 1/2 c. wheat germ

1/2 c. toasted sesame seed

1/2 c. raw sunflower seeds (unsalted)

Toast oatmeal 10 minutes @ 250 degrees.

Add other ingredients (I use a large oblong cake pan to do all this).

Blend together honey and oil, and pour this mixture on top of everything in cake pan. Stir well to coat.

Spread out mixture and bake @ 300 degrees for about 30 minutes stirring every 10 minutes.

Cool and add any dried fruit you like (raisins, cranberries, blueberries, etc.)

Granola #2

In a large bowl combine:

4 – 5 c. rolled oats

3/4 c. wheat bran

1/2 c. bran or bran flakes (optional)

1/2 c. sesame seeds

3/4 c. coconut

3/4 c. raw sunflower seeds

1/2 c. slivered almonds

1/2 c. chopped walnuts

3/4 c. flax seeds (ground or not)

In a separate bowl mix together:

1/3 c. raw, unfiltered honey

2 tsp. vanilla

1/3 c. fresh apple juice

Pour liquid over dry ingredients, stir to distribute evenly.

Spray oblong cake pan with PAM. Pour entire mixture into pan and bake @ 300 degrees for 30 – 45 minutes, stirring every 10 – 15 minutes.

Cool. Add any chopped dried fruit. Store in airtight container.

Enjoy!