Vegan Chocolate-Pecan Pudding Pie

 This recipe is from Vegetarian Times.  I made it for my in-laws who are lactose intolerant.  It was a hit.  I will make this again, and the crust was so good that I plan on using it to make other types of pies and squares. I used soy milk instead of rice milk and safflower oil instead of coconut oil.  I also had to add more oil to the crust.

Crust 

1 cup almonds

1 cup pecans

1/2 cup whole-wheat pastry flour

1/8 tsp. fine sea salt

1/2 cup dry unsweetened coconut

8 large dates, pitted and chopped

3-4 Tbs. safflower oil

Filling 

3/4 cup rice milk or soy milk

1/4 cup arrowroot powder

1/2 banana

1 1/4 cups chopped pecans

3/4 cup vegan chocolate chips, melted

1/2 cup maple syrup

1/2 cup dry unsweetened coconut

1/4 cup safflower oil

1 tsp. vanilla extract

Preheat oven to 325°F. To make Crust: Grind almonds, pecans, flour, and salt in food processor to fine meal. Transfer to bowl; stir in coconut. Add dates and oil to food processor; blend until sticky mass forms. Add nut mixture to dates, and process until dough forms. Knead 1 minute. Press into 9-inch pie pan. Prick holes in bottom of crust.

To make Filling: Blend rice milk and arrowroot 30 seconds in food processor. Add banana, and blend 15 seconds. Add remaining ingredients, and pulse until combined. Spread in Crust. Cover edges with foil, and bake 20 minutes. Cool, then chill 2 hours before serving.

Sweet Potato Lentil Soup

This soup is very easy to make and it tastes amazing.  I also like it because the lentils are a great source of protein and iron.  I found this recipe in Vegetarian Comfort Food: Meals That Mom Makes, Without the Meat by Jennifer Warren.  I took out the 2 teaspoons of salt because my vegetable stock contains enough salt.  I use safflower oil, but the original recipe calls for olive oil.  When I don't have leeks on hand I just add another onion. 

1 1/2 cups dried red lentils, rinsed
3 medium onions, chopped
3 carrots, peeled and chopped 
2 leeks, greens removed and whites chopped
2 tablespoons safflower oil
1 tablespoon butter
2 medium sweet potatoes, peeled and chopped
1-2 teaspoons powdered sage
2 bay leaves
6 cups vegetable stock


Put the rinsed lentils in a large bowl, covering with at least 4 inches of cold water.  Let stand for 1 hour.  While the lentils are soaking, peel and chop the vegetables.  


In a large pot, saute the onions, carrots, and leeks in oil and butter on medium heat for 8-10 minutes.  Add the sweet potatoes and saute for 3-4 minutes.  Drain the lentils and add to the pot with the sage and bay leaves, stirring thoroughly.  


Add the stock.  Simmer partially covered, stirring occasionally, for 45-60 minutes, or until the sweet potatoes and carrots are soft.  Using a blender or food processor, puree the soup until smooth, and return to the pot. 

First Birthday Animal Cupcakes

My baby had a fabulous first birthday!  Instead of cake I made sheep, pig, turtle, and chick cupcakes.  The cupcake recipe is from the joy of baking website.  I used safflower instead of canola oil and made a cream cheese icing instead of ganache.  I used the agave cream cheese recipe from weelicious.com, but added maple syrup and extra agave to make it sweeter.

Sheep

To make the sheep I pressed shredded coconut into the icing.  I used confetti candy for the head, chocolate chips for eyes, black licorice for ears, and chocolate mint sticks for legs. 

Pigs 

To create pink icing I added strawberry juice (from frozen berries).  The nose and ears are pink mints, the nostrils are chocolate chips, and the eyes and mouth are licorice laces.

Turtles  

To tint the icing green I added a few drops of liquid chlorophyll that I bought at a health food store. I used green licorice laces for the shell, pecans for the feet, chocolate chips for eyes, and a candy mint leaf cut in half for the head and tail.  

Chicks

I pressed finely shredded coconut into the icing to create feathers.  The beak is an almond, and the eyes and comb are licorice lace.  

Banana Chocolate Cupcakes 

2 cups sugar

1 3/4 cups flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 large eggs

1 cup mashed ripe bananas (about 2 medium sized bananas)

1 cup warm water

1/2 cup milk

1/2 cup safflower oil 

1 1/2 teaspoons pure vanilla extract

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.  Remove from oven and let cool on a wire rack. 

Cream Cheese Icing

1 8 oz package cream cheese, room temperature
1/2 cup butter, room temperature
 6 tablespoons agave nectar

3 tablespoons maple syrup
1 teaspoon vanilla

Place all the ingredients in a mixer and beat on medium to high speed until fluffy.

Sweet Potato and Lentil Bake

I adapted this recipe from Vegetarian Times.  In the original recipe each serving is cooked in a separate foil packet, but I put it in a casserole dish instead. 

Ingredients

2 medium sweet potatoes

1 large red bell pepper, diced

1 cup green beans, chopped

1/4 cup raisins

2 tablespoons sesame oil

1 cup vegetable broth

2 tablespoons minced fresh ginger

2 cloves garlic, minced

1 teaspoon chili paste

1 1/2 cups cooked lentils

Preheat oven to 400 F.  Grease a casserole dish.  Combine sweet potato, bell pepper, green beans, and raisins in medium bowl.  Add oil, and toss to coat.  Season with salt and pepper, if desired.  Whisk together broth, ginger, garlic, curry powder, and chili paste in a small bowl.  Place sweet potato mixture in casserole dish, add sauce, and stir.  Bake 30 minutes or until sweet potatoes are soft.  Serve over rice or quinoa.

Baked Tofu

 

This is my mom's recipe for bbq chicken that I adapted for tofu.  I added onions and cut the salt in half.  It is my husband's favourite tofu recipe.  I serve this tofu over quinoa or rice. 

Ingredients

1 onion, finely chopped

2 tablespoons butter

1/2 cup ketchup

1/3 cup vinegar

1/4 cup brown sugar or agave nectar

2 tablespoons vegetarian worcestershire sauce

2 tablespooons lemon juice

1 teaspoon salt

2 teaspoons chili powder

2 teaspoons mustard powder

Preheat oven to 350 F.  Add butter to a saucepan on medium heat.  When butter has melted, add chopped onions and cook for 5 minutes, stirring occasionally.  Add the rest of the ingredients to the pot.  Stir until combined.  Bring to a boil, then simmer for 10 minutes.  Meanwhile chop tofu into cubes and place in a lightly oiled casserole dish.  Add the sauce and stir.  Bake in oven for 35-45 minutes.  Serve over quinoa or rice. 

 

Double Chocolate Cookies

These are the best chocolate cookies I have ever eaten.  My mom found this recipe in Taste of Home Contest Winning Recipes.  The original recipe, by Michelle Wolford, is for ice cream sandwiches, but we ditched the ice cream part.  I use whole wheat flour instead of white and the cookies are still scrumptious.  I always double the recipe, as the original only makes about a dozen.  Bet you can't eat just one!

1/3 cup butter, softened
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
3/4 cup plus 2 tablespoons whole wheat flour 
1/4 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips


Preheat the oven to 375 F.  Grease the cookie sheets.  Mix the butter, sugar, egg, and vanilla in a large bowl.  In a separate bowl mix the dry ingredients.  Add the dry ingredients to the wet ingredients and stir until mixed.  Add the chocolate chips.  Each cookie should be a heaping teaspoon of dough.  Bake for 8 to 12 minutes. 

Hawaiian-style Sweet-and-Sour Roasted Pineapple and Bell Pepper

This recipe is from Vegetarian Times.  Most of my favourite recipes come from this magazine and I highly recommend it!  I added quinoa and cilantro and cooked this dish longer than the original recipe suggested.


3 cups cubed fresh pineapple
1 medium red bell pepper, thinly sliced 
1 medium red onion, cut into thin wedges 
1 tablespoon toasted sesame oil
1 tablespoon safflower oil 
1 tablespoon brown sugar
1 tablespoon coconut flakes
1 tablespoon lime juice
salt and pepper to taste (optional)
3 tablespoons cilantro
2 cups cooked quinoa (or rice)


Preheat oven to 400 degrees F.  Arrange pineapple, red pepper, and red onion on ungreased rimmed baking sheet.  Drizzle with toasted sesame oil and safflower oil, sprinkle with brown sugar, and season with salt and pepper, if desired.  Toss to coat. 

Roast pineapple mixture for 40 minutes, or until lightly browned, turning once.  Remove from oven and sprinkle with coconut flakes.  Drizzle with lime juice.  Remove to serving bowl and toss well to combine.  Serve over quinoa.   Top with cilantro. 



 

Oatmeal Coconut Chocolate Chip Cookies

My grandma always has these cookies on hand when we visit.  She makes them really small, so when I make these cookies I do the same thing - then I can eat three instead of one!  I use real (or pure) vanilla because it tastes so much better than imitation vanilla.  Splurge a little and your mouth will thank you.  

1 cup butter
1 cup sugar
2 eggs
2 scant cups whole wheat flour
2 cups oatmeal
1 cup unsweetened coconut
2 teaspoons vanilla
2 teaspoons baking powder
1 cup chocolate chips 


Preheat the oven to 350 degrees F and grease cookie sheets.  Soften the butter and mix in sugar, eggs, and vanilla.  In a separate bowl mix the flour, baking powder, and coconut.  Slowly mix the dry ingredients in with the wet ingredients.  Add chocolate chips and stir.  Drop dough by rounded tablespoons onto the cookie sheet.  Bake for 10 minutes or until lightly browned on top.  Makes 36 mini cookies.   

Roasted Root Vegetable Fries

These fries are like candy in my mouth.  Rivers loves them too!  I use my Borner vegetable slicer to save time chopping.  If you think cooking vegetarian meals takes too much time, get a slicer!  I use mine every day.  These fries are great on their own, but they are also great drizzled in peanut sauce.  I used leftover sauce from my Peanut Noodles.

Ingredients:
2 parsnips, peeled
3 carrots, peeled
2 sweet potatoes, peeled
2 potatoes 
1 red onion, sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon thyme
1 tablespoon sage
1 tablespoon basil
salt and pepper to taste
1 tablespoon fresh herbs (parsley, mint, or thyme) to garnish


Preheat oven to 400 F. Chop vegetables.  Arrange the vegetables in a single layer in a roasting pan.  Pour the oil over the vegetables and sprinkle them with the herbs and garlic.  Stir until the vegetables are coated with oil.  Roast until the vegetables are cooked and browned (45 minutes -1 hour).  Sprinkle with fresh herbs and serve.   

Peanut Noodles

 

My husband calls this recipe "freakin wicked."  It started off as a pad thai recipe that my mom found on the internet.  She made a bunch of alterations, then  I did the same.  Now we have perfected it.  I use whole wheat noodles, but the original recipe called for rice noodles.  

1 package of noodles (375 g)

1 block tofu (I like to marinate it ahead with 1/4 cup rice vinegar, 2 Tbsp soy sauce, 1-2 Tbsp agave nectar, and a dash of chili powder)

1 onion, diced

2 cloves garlic, minced

2 tablespoons safflower oil

1/4 cup chopped or crushed peanuts 

2 green onions, sliced

2 carrots, julienned

2-3 red, yellow, or green peppers, thinly sliced

1 zucchini, chopped

1/2 cup cilantro

1/4 cup bean sprouts (optional)

Sauce: 

1/2 cup soy sauce

1/2 cup lime juice

4 tablespoons peanut butter

2 tablespoons chili paste (I use Sambal Oelek Chili Paste)

2 tablespoons ketchup

1/4 cup sugar (less if your peanut butter has added sugar)

Cook noodles according to package directions.  

Whisk together the sauce ingredients and microwave until peanut butter softens.  Whisk and set aside.

In a large pan, sautee the tofu with safflower oil until lightly browned.  Set tofu aside.  Stir fry the vegetables and then add the tofu to the vegetable mixture. 

Add half of the peanut sauce to the cooked noodles.  Stir well.  Top with stir-fried vegetables, tofu, peanuts, green onions, and cilantro.  I set the other half of the sauce on the table so people can add more if they want. 

Whole-Grain Granola

Yum yum yum.  This granola is so delicious!  This recipe is from The Vegetarian Cook's Bible by Pat Crocker.  I use agave instead of honey.  I eat this granola with rice milk, mixed with yogurt, or as a snack.  

2 cups spelt flakes
1 cup rolled oats
1/2 cup natural bran 
2/3 cup chopped almonds
1/2 cup sunflower seeds
1/3 cup sesame seeds
1/4 cup chopped walnuts
1/2 cup raw agave nectar or honey
2 tsp ground cinnamon
1 tsp ground ginger
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup dried cranberries

Preheat oven to 375 F.  Spread spelt, oats, and bran on a baking sheet.  On another pan, spread almonds, sunflower seeds, sesame seeds, and walnuts.  Stagger the sheets in preheated oven and toast for 8 minutes.  Remove nuts and seeds from oven and let cool.  Stir grains and continue toasting for another 6 to 8 minutes or until lightly browned.

In a small saucepan, heat agave or honey, cinnamon and ginger over medium heat until just simmering.  Turn off heat and keep pan on the element to keep mixture warm.

Transfer toasted grains to a large bowl.  Stir in toasted seeds and nuts.  Drizzle with warm agave/honey mixture.  Add apricots, raisins, and cranberries and stir lightly to mix..  Let cool.

Oatmeal Blueberry Muffins for Baby

I wanted Rivers to be able to eat yummy baked treats without the sugar.  These muffins are sweetened with molasses, bananas, and blueberries.  Also, the molasses and baby cereal make this an iron-rich treat.  I prefer making mini muffins because they are perfect for little hands.  We eat this snack together!

2 ripe bananas, mashed
1/4 cup applesauce
1/4 cup molasses
1 teaspoon vanilla
2 tablespoons arrowroot flour (or 1 egg after baby turns one)
1/2 cup baby rice cereal
1 cup rolled oats
1/2 cup wheat germ
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
 1/4 cup unsweetened shredded coconut
1/2 cup blueberries


Preheat oven to 350 degrees.  Grease or line muffin tins.  Mash the bananas.  Add applesauce , molasses, vanilla, arrowroot flour or egg, cinnamon, and nutmeg.  Mix in dry ingredients, coconut, and blueberries.  Bake mini muffins for 14 minutes and large muffins for 20-25 minutes.  Makes 12 large muffins or 36 mini muffins. 

Tofu for Baby (9 months +)

My little guy loves eating tofu sticks as finger food.  Normally I cook my tofu with a marinade that includes sugar and soy sauce, but my buddy doesn't need all of that salt and sugar, so I created this recipe for him.  He loves it!  It makes a lot, so I freeze the leftovers. 

1 block organic firm herb tofu
1 garlic clove, chopped
1 tablespoon ginger
1 teaspoon safflower oil
1 tablespoon rice vinegar

Heat the oil in a frying pan on medium heat.  Chop tofu into bite-size sticks and add to pan.  Add garlic, ginger, and rice vinegar.  Cook until tofu is lightly browned.  Cool and let baby snack away.

Marshmallow Ghosts

I made these for a kids program (and I know they are not really vegetarian, but they could be if you use vegan marshmallows).  I got the idea from Vegetarian Times (October 2010), but tweaked it a bit to make them more like smores.  The original recipe used nori sheets which I think most kids would find gross.  

To make one you need:
1 marshmallow
2 yogurt-covered raisins
2 slivered almonds
1red jube jube
1 graham cracker 
1 tsp chocolate-hazelnut spread


Use a paring knife to poke a hole in the yogurt-covered raisins, then twist the knife until the raisin is visible.  Make 2 little holes on top of the marshmallow and insert the yogurt-covered raisins to create eyes.  Poke the slivered almonds into the sides of the marshmallow to make arms.  Slice the jube jube to create a moon shape and stick to the front of the marshmallow. Spread the chocolate-hazelnut spread on a graham cracker and place the marshmallow on top. 

Beanelicious Salad

I adapted this recipe from my Better Homes and Gardens Cook Book. I cook dry beans and then freeze them to avoid the BPA in canned beans.  

2 cups chickpeas

2 cups navy beans

1 cup black beans

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

1/3 cup red onion

1/4 cup vinegar

2 tablespoons raw agave nectar

2 tablespoons olive oil

1/2 teaspoon celery seeds

1/2 teaspoon dry mustard

1 clove garlic

salt and pepper to taste

In a bowl combine the beans, peppers, and onion. In a jar mix dressing ingredients (vinegar, agave nectar, oil, celery seeds, dry mustard, and garlic) and shake well.  Pour over bean mixture and stir.  Add salt and pepper to taste.  Cover and chill for at least 4 hours.