tag:blogger.com,1999:blog-68165973926507845692024-03-08T14:37:16.662-05:00deli-cute-essenFoodie and maker of cute thingsDevonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.comBlogger140125tag:blogger.com,1999:blog-6816597392650784569.post-15251170390453149342013-04-22T00:00:00.000-04:002013-04-22T00:00:01.494-04:00Baked "Fried" Pickles - Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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This month for <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> I was assigned a beautiful blog called <a href="http://lifessimplemeasures.blogspot.ca/">Life's Simple Pleasures</a>. I absolutely love the design of the blog and there are so many YUMMY looking recipes. There were a lot of desserts which normally would make me jump with joy. (As you might have guessed I like baking) But my husband and I decided to go sugar free for a month. No refined sugar, no unrefined sugar, no sugar at all unless it was naturally occurring in the food. (7 more days till were DONE!).<br />
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If you are able to eat some sugar please go and check out Jess' blog. Seriously, like maybe you feel like a <a href="http://lifessimplemeasures.blogspot.ca/2011/10/lemon-bars.html">lemon square</a>, or possibly some <a href="http://lifessimplemeasures.blogspot.ca/2012/03/swirly-roasted-banana-bread_29.html">swirly roasted banana bread</a>, or maybe these <a href="http://lifessimplemeasures.blogspot.ca/2011/09/double-apple-mini-bundt-cakes.html">double apple mini bundt cakes</a>, or if you are feeling really brave these amazing looking <a href="http://lifessimplemeasures.blogspot.ca/2013/01/7-layer-magic-bars.html">7 layer magic bars</a>. <br />
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There were also some really great looking savoury dishes. We were having some people over for our weekly Game of Thrones potluck party (yeah we are those people). So I decided on <a href="http://lifessimplemeasures.blogspot.ca/2012/07/secret-recipe-club-baked-fried-pickles.html">these "fried pickles"</a> that are actually baked. I changed the recipe slightly to make them vegan. They were salty, crunchy and very delicious. Thanks for the recipe Jess!<br />
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Baked "Fried" Pickles<br />
<a href="http://lifessimplemeasures.blogspot.ca/2012/07/secret-recipe-club-baked-fried-pickles.html">Via Life's Simple Measures</a><br />
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1/4 cup water<br />
3 to 4 tbsp. all purpose flour <br />
1 tsp. vegan worcestershire sauce <br />
1 tsp. seasoning salt <br />
1/2 tsp. dill <br />
2 to 3 dill pickles, thinly sliced <br />
1-1/2 c. bread crumbs <br />
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Directions: <br />
Turn on broiler in oven (500°F). Place bread crumbs into shallow bowl; set aside. In another shallow bowl, beat water, flour, worcestershire and seasoning together. It should become a paste.<br />
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Add the pickles to the paste mixture and toss until well coated.<br />
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One at a time, coat pickles with bread crumbs and place on cookie sheet. Bake 4 to 6 minutes or until golden. Remove from oven and flip over each pickle slice. Bake an additional 3 to 4 minutes. Serve immediately.<br />
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<!-- end InLinkz script -->Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com12tag:blogger.com,1999:blog-6816597392650784569.post-58343868063681203952013-03-18T21:21:00.001-04:002013-03-18T21:21:40.378-04:00Secret Recipe Club - Vegan Cinnamon Swirl Bread<br />
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<a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time around here. This month I had the pleasure of being assigned <a href="http://www.julieseatsandtreats.com/">Julies Eats and Treats</a> blog. Julie has a bunch of really awesome recipes on her blog with some great and delicious looking photos. I had a tough time choosing between recipes but I had a bowl full of ripe bananas that needed using so when I came across this <a href="http://www.julieseatsandtreats.com/2012/11/cinnamon-swirl-banana-bread/">Cinnamon Swirl Banana Bread</a> I was sold. But check out these lemony treats that I was thinking about making - <a href="http://www.julieseatsandtreats.com/2012/05/lemon-drop-cupcakes/">Lemon Drop Cupcakes</a> and <a href="http://www.julieseatsandtreats.com/2012/05/lemonies/">Lemonies</a>. Don't they look good?<br />
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The recipe was easy to make vegan and was very delicious. The only thing I found was that there was too much cinnamon sugar on top of the banana bread that just ended up falling off, so I adjusted the measurements a bit.<br />
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Thanks Julie for the yummy recipe!<br />
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Vegan Cinnamon Swirl Banana Bread<br />
Via<a href="http://www.julieseatsandtreats.com/"> Julies eats and treats</a><br />
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Bread<br />
3 over-rip bananas, mashed<br />
1/3 c. melted vegan butter<br />
3/4 c. sugar<br />
Vegan egg replacer equal to one egg<br />
1 tsp vanilla<br />
1 tsp baking soda<br />
Dash of salt<br />
1 1/2 c. flour <br />
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Swirl<br />
1/3 c. sugar<br />
1 Tbsp cinnamon <br />
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1. Preheat oven to 350 degrees. Oil and flour a loaf pan. <br />
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2. Mix bananas, vegan butter, sugar, faux egg and vanilla together. Add soda, salt and flour. Gently stir. Do not over mix. <br />
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3. In a small bowl mix the sugar and cinnamon together. <br />
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4. Pour 1/2 of batter into pan. Sprinkle 1/2 of the cinnamon sugar mixture on top of batter. Add the rest of the banana mixture to the pan. Top with the rest of the cinnamon sugar mixture. <br />
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5. Bake for 50-60 minutes.
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<!-- end InLinkz script -->Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com4tag:blogger.com,1999:blog-6816597392650784569.post-25224083482611103602013-02-18T12:00:00.000-05:002013-02-18T12:00:00.623-05:00February Secret Recipe Club - Graham Cracker Candy<div class="separator" style="clear: both; text-align: center;">
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I am happy to say I am back! It has been a crazy 6 months. Everyone always tells you how much having a baby changes your life - but you don't really understand until you have your own. We also made a big move in December across the country.<br />
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We are now in Calgary waiting to take possession of our new house. (So sorry about the photo's I don't have my camera or my regular set up. These are camera phone pics)<br />
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And how fitting that my first post back be for the<a href="http://secretrecipeclub.com/"> Secret Recipe Club</a>. I got a bit worried when I saw the name of the blog I had been assigned. <a href="http://steaknpotatoeskindagurl.blogspot.ca/">Steak N Potatoes Kinda Gurl</a>. Yikes. Because I am mostly vegan and not a steak N potatoes anything. But then I checked out the fabulous Desi's blog and was relieved because she has a ton of awesome recipes. Everything from drinks, dips and appetizers to desserts and even a whole bunch of restaurant reviews. I had so much fun looking through your blog Desi - thanks! I was trying to decide between a couple of things. <a href="http://steaknpotatoeskindagurl.blogspot.ca/2012/06/cilantro-jalapeno-limeade-eating.html">These drinks</a> look delicious as does <a href="http://steaknpotatoeskindagurl.blogspot.ca/2013/01/tex-mex-pinto-bean-spread.html">this bean dip</a> but in the end I decided on this <a href="http://steaknpotatoeskindagurl.blogspot.ca/2012/10/graham-cracker-candy-week-5-of-12-weeks.html">graham cracker candy</a>.<br />
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My advice - Do not make this recipe. Because if you make this recipe you will have to try a slice. And then just to be sure you will have to try another slice, and another, and another and then suddenly you will realize you have eaten a whole pan of graham crackers, butter, sugar and nuts. And that you were suppose to bring a dessert to brunch and now you have nothing except an empty pan and a lot of guilt. So save yourself the trouble and don't make this recipe. If you do decide to make this and eat the whole pan please blame Desi and not me! I also think these dipped in dark chocolate with a little sea salt on top would be delicious.<br />
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Vegan Graham Cracker Candy <br />
Via <a href="http://steaknpotatoeskindagurl.blogspot.ca/">SteakNPotatoesKindaGurl</a><br />
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1 Cup plus 3 Tbsp Earth Balance<br />
1 Cup Brown Sugar <br />
1/2 Cup Sliced Pecans<br />
Vegan Graham Crackers <br />
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Preheat your oven to 350 degrees. Cover a baking sheet with aluminum foil so that it hangs over the edges of the pan and spray with nonstick baking spray or coat with a bit of olive oil. Do not skip this step or your candy will be stuck to the pan.<br />
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Arrange graham crackers to fit the entire baking sheet. <br />
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In a large saucepan, melt the Earth Balance on medium-high heat and add the brown sugar. Stir and bring to a boil. Continue stirring until the sugar dissolves and the consistency turns into caramel. You don't need to worry about using a candy themomoter or anything as it will cook in the oven. Just be sure the sugar is dissolved and the mixture has had a chance to boil for a few minutes.<br />
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Lower the heat to medium-low, stir in sliced pecans, and cook for a minute stirring constantly. Turn off heat and evenly spread the mixture onto the graham crackers. Bake for 10 minutes. Remove from oven and allow to cool completely before breaking apart. <br />
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Store in an air tight container. (or eat directly from pan until nothing remains. Ugh.)<br />
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<!-- end InLinkz script -->Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com8tag:blogger.com,1999:blog-6816597392650784569.post-54760478375823952372012-08-30T23:46:00.000-04:002013-02-05T23:46:59.842-05:00On VacationMy little girl Huxley was born on August 12 so I am taking a bit of a blogging break while we get settled as a family of three!<br />
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Photo's by the lovely <a href="http://www.carlingashley.blogspot.ca/">Carling Ashley Photography </a>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com0tag:blogger.com,1999:blog-6816597392650784569.post-34125287044899536102012-07-31T10:47:00.001-04:002012-07-31T10:47:45.091-04:00July Foodie Pen PalI participated again this month in this really cool group called <a href="http://www.theleangreenbean.com/foodie-penpals/">Foodie Pen Pals</a>.
The way it works is you sign up and at the beginning of the month you
are assigned someone else from the group. You get in touch with that
person to check if they have any food allergies or dislikes then (while
not spending more than $15) you put together a little package of goodies
and send it off. Someone else will do the same for you and when you get
your package you take a photo and blog about what was in there.<br />
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This month I received a package from Deanna at <a href="http://www.coastalstorm.ca/">Coastal Storm</a>. You should definitely check out her blog. These are all the goodies I received:<br />
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1. Blueberry Jam - which I have been using pretty much everyday<br />
2. Awesome no nut granola which I intend to use in some cookies once the heat dies down a bit here.<br />
3. Hemp Hearts - I love the packaging<br />
4. Young & Smylie Licorice - Deanna mentioned that this was her families favourite. I put it out at a get together and no one could stop eating it. The licorice is super soft and yummy.<br />
5. Homemade granola bars - I barley got a picture of these because they looked so good I wanted to eat them right away. Trust me they are delicious. Deanna also sent the recipe for them so I will make them soon and blog about them so you can enjoy them to (There is a non-vegan version on her website)<br />
6. Luna bar - Yummy!<br />
7. Fruit Source bar - These are my favourite snack!<br />
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Thanks so much Deanna for the awesome package.<br />
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If you want to participate check out the <a href="http://www.theleangreenbean.com/foodie-penpals/">The Lean Green Bean blog</a> for more info.<br />
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And if you want to see the package I sent this month head over to<span style="color: #888888;"> </span><a href="http://veggienook.com/">http://veggienook.com</a> to check it out. <br />
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<a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank" title="The Lean Green Bean"><img alt="The Lean Green Bean" src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/foodiepal_stamp2.jpg" style="border: none;" /></a></div>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com3tag:blogger.com,1999:blog-6816597392650784569.post-87940234572742942122012-07-23T12:00:00.000-04:002012-07-23T13:44:56.620-04:00Vegan Pineapple Sorbet & Blueberry Curd - Secret Recipe Club<div class="separator" style="clear: both; text-align: center;">
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This month for the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> I was assigned a lovely blog called <a href="http://www.manusmenu.com/">Manu's Menu</a> written by the Italian born Manuela. This blog has it all going on. The recipes are varied, the pictures are lovely, and there are a ton of regional dishes from Italy, Australia and India!<br />
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Manuela is Italian, married to an Indian, living in Australia so her culinary background is pretty diverse. You should definitely check out her blog as there are a lot of yummy looking recipes.<br />
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There were a number of dishes that I wanted to try and veganize from Manu's Menu, including this yummy looking <a href="http://www.manusmenu.com/yogurt-cake-torta-allo-yogurt">yogurt cake</a> and this dish of <a href="http://www.manusmenu.com/cannelloni-al-pesto">cannelloni</a>. However it has been extremely hot here in Montreal pretty much this whole month. Hot enough that the idea of turning on the oven makes me feel queasy. Plus being 8 months pregnant does not really add any motivation to bake anything. So in the end I decided to go with something cool and refreshing <a href="http://www.manusmenu.com/pineapple-sorbet">Pineapple Sorbet</a> and <a href="http://www.manusmenu.com/blueberry-curd">Blueberry Curd</a>.<br />
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For the sorbet I decided to add some fresh mint that is growing on our balcony and man did it add a nice flavour to the dish. Isn't it a pretty colour?<br />
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I also veganized the original blueberry curd recipe by cutting out the eggs and replacing with a bit of corn starch. Thank Manu for the tasty recipes.<br />
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Pineapple Sorbet with Fresh Mint<br />
Adapted from <a href="http://www.manusmenu.com/pineapple-sorbet">Manu's Menu </a><br />
<br />
2 cups pineapple, chopped<br />
8 Tbsp sugar<br />
1/2 water<br />
2 sprigs of fresh mint<br />
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In a blender blend pineapple, sugar, and water until smooth. Chill mixture for an hour. Once chilled, add mixture to your ice cream maker and follow the manufactuer's directions. Meanwhile, julienne the mint leaves and add them to the ice cream maker in the last 2 minutes.<br />
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Transfer to a container and freeze for at least 3 hours before serving.<br />
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Vegan Blueberry Curd<br />
Adapted from<a href="http://www.manusmenu.com/blueberry-curd"> Manu's Menu </a><br />
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1 pint of blueberries (Fresh or frozen)<br />
1/4 cup of water<br />
6 Tbsp unsalted vegan margarine<br />
3/4 cup sugar<br />
1 tsp corn starch<br />
pinch of salt<br />
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In a medium pot cook blueberries and water over medium heat for about 5 minutes or until blueberries burst open.<br />
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Using a fine mesh sieve starin the mixture. Be sure to press the blueberries with a spoon to make sure you get as much of the liquid and pulp out of them. Discard the skins and put the liquid/pulp aside.<br />
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Using the same pot, whisk together the sugar and margarine. Add the cornstarch, the blueberry liquid, and the salt.<br />
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Whisk over medium heat. Allow the mixture to simmer but not boil for 5 - 7 minutes. The mixture should coat the back of a spoon and will thicken more as it cools.<br />
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Pour into a glass jar and store in the fridge. Serve over ice cream, on toast or with cake! Yum.<br />
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Originally this post was suppose to feature delicious homemade gnocchi, however after carefully reading a recipe and crafting beautiful little pockets of goodness I put them in simmering water to cook. And it was disaster. I ended up with a huge pot of potato water. So now this post is about the pesto I made to go with the gnocchi.<br />
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Hazelnut Pesto<br />
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1/4 cup roasted hazelnuts without skin<br />
1 - 2 cups of fresh basil leaves<br />
1 clove of garlic<br />
1 tsp lemon juice<br />
1/4 cup olive oil<br />
Salt and pepper to taste<br />
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Blend all ingredients together in a food processor or blender. You may need to add more olive oil or some water to help with blending.<br />
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To serve I roasted some cherry tomatoes in a 350 degree oven for 10 minutes and saute some asparagus and peas with a little lemon juice.<br />
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Once my pasta was cooked I tossed it with the pesto mixture and served with the tomatoes, peas and asparagus.<br />
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This dish would be amazing with homemade gnocchi!<br />
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<br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com1tag:blogger.com,1999:blog-6816597392650784569.post-74160710009817726312012-07-12T09:07:00.000-04:002012-07-12T09:07:02.409-04:00Vegan Banana Bread<div class="separator" style="clear: both; text-align: center;">
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I have to say this banana bread turned out to be one of the best banana breads I have tried. Sometimes I really feel like banana bread but I don't have super ripe bananas (you know the ones with all the brown spots) but I usually go ahead and make the recipe anyway and it is never banana-y enough. This time though my bananas were very ripe and I love the way the recipe turned out. Go figure.<br />
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Vegan Banana Bread<br />
Adapted from the <a href="http://www.theppk.com/2007/10/banana-bread/">Post Punk Kitchen</a><br />
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Ingredients<br />
1 cup sugar<br />
1/2 cup Earth Balance, room temp<br />
3 very ripe bananas, mashed well<br />
2 cups flour<br />
1/2 teaspoon baking soda<br />
1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar<br />
1 teaspoon vanilla<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon salt <br />
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Directions<br />
Preheat oven to 350 F. Prepare a 8×4 bread pan with non stick cooking spray, or if you have a mini loaf tray prepare this instead.<br />
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Sift together flour, baking soda, salt and spices. <br />
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Cream together the Earth Balance and sugar. Add bananas, soy milk mixture and vanilla. <br />
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Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes or if using mini loaf pans bake for 35 minutes or until toothpick inserted comes out clean.Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com1tag:blogger.com,1999:blog-6816597392650784569.post-9987485724514309022012-07-09T09:31:00.000-04:002012-07-09T09:31:11.895-04:00Dukkah<div class="separator" style="clear: both; text-align: center;">
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If you have never tried dukkah then you are in for a real treat. It is an Egyptian side dish containing nuts and spices. You can use if for a lot of different things like a spice mix or serve it as a dip with some bread and olive oil. Just dip the bread in the olive oil and then into the dukkah. So good and easy to make.<br />
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Dukkah <br /><br />
2/3 cup hazelnuts<br />
1/2 cup sesame seeds <br />2 Tbsp coriander seeds <br />2 Tbsp cumin seeds <br />
1 tsp fennel seeds<br />
2 tsp dried thyme<br />2 tsp freshly ground black pepper <br />1 tsp flaked sea salt<br />
Extra virgin olive oil, to serve <br />Crusty bread or pita, to serve<br />
<br />
Toast hazelnuts in a dry skillet until browned. If the skins are still on pour nuts into a dry dishtowel and rub until skins come off.<br />
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Toast sesame seeds until brown and set aside to cool.<br />
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Toast all spices in a dry skillet until brown and fragrant shaking the pan often. About 2 minutes. Let cool.<br />
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In a spice grinder (I have a coffee grinder that I use to grind spices and sugar) or mortar and pestle grind nuts to a course powder and do the same with the spices. Mix nuts and spices with whole seasame seeds and then add salt and pepper to taste.<br />
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Store in an airtight container in the fridge. <br />
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Serve with a good quality olive oil and bread. Just dip the bread in the olive oil and then into the dukkah mixture. Enjoy!Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com3tag:blogger.com,1999:blog-6816597392650784569.post-42948173375798425022012-06-30T09:48:00.000-04:002012-06-30T09:49:02.861-04:00Foodie Pen PalsThis month I participated in this really cool group called <a href="http://www.theleangreenbean.com/foodie-penpals/">Foodie Pen Pals</a>. The way it works is you sign up and at the beginning of the month you are assigned someone else from the group. You get in touch with that person to check if they have any food allergies or dislikes then (while not spending more than $15) you put together a little package of goodies and send it off. Someone else will do the same for you and when you get your package you take a photo and blog about what was in there.<br />
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This month Rana from <a href="http://newfoundlandlove.blogspot.ca/" target="_blank">newfoundlandlove.blogspot.ca</a> got my name and sent me this awesome package full of vegan goodies. Here's what was in there:<br />
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1. A lovely note explaining what was in the package<br />
2. Rana's favourite granola which looks so yummy.<br />
3. Gogi Berry Tea from David's Tea (I haven't even opened this yet but you can smell the yumminess through the package!)<br />
4. Agave sticks - how cool are these? They remind me of those flavoured honey sticks you could get as a kid. Rana suggests using them toog stir into the tea.<br />
5. Vegan chocolate that tastes like milk chocolate - I can not wait to try this!! I miss milk chocolate sometimes so this looks like a real treat.<br />
6. A tea infuser to use with the tea Rana sent<br />
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How awesome is this?? A big thanks to Rana.<br />
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If you want to participate check out the <a href="http://www.theleangreenbean.com/foodie-penpals/">The Lean Green Bean blog</a> for more info.<br />
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And if you want to see the package I sent this month head over to<span style="color: #888888;"> </span><a href="http://www.wanderingdona.com/">www.wanderingdona.com</a> to check it out. <br />
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<div align="center">
<a href="http://www.theleangreenbean.com/foodie-penpals/" target="_blank" title="The Lean Green Bean"><img alt="The Lean Green Bean" src="http://www.theleangreenbean.com/wp-content/uploads/2012/03/foodiepal_stamp2.jpg" style="border: none;" /></a></div>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com3tag:blogger.com,1999:blog-6816597392650784569.post-11114704055560105502012-06-18T12:00:00.000-04:002012-06-18T12:00:03.756-04:00Secret Recipe Club - Vegan Blueberry Buttermilk Cake<div class="separator" style="clear: both; text-align: center;">
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Another month and and another<a href="http://secretrecipeclub.com/"> Secret Recipe Club</a> post. (Each month members are assigned another person's blog which they must look through, choose and make a recipe and then blog about it).<br />
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This month I was lucky enough to be assigned the awesome <a href="http://www.wiveswithknives.net/">Wifes with Knifes</a> blog written by Cathy. Cathy actual sells homemade granola, trail mix and roasted nuts at a local farmer's market (What an awesome job!) and she has a ton of really great recipes on her blog. The photo's are lovely and the recipes look just scrumptious. I had a hard time choosing the recipe I would use this month - <a href="http://www.wiveswithknives.net/2012/05/24/granola-cookies/">These granola cookies </a>really stood out along with this <a href="http://www.wiveswithknives.net/2012/01/15/one-bowl-banana-layer-cake-with-cream-cheese-frosting/">banana cake</a> and <a href="http://www.wiveswithknives.net/2012/04/11/snickerdoodle-bread/">snickerdoodle bread</a> (See a lot to choose from). In the end though I had a pint of blueberries in the fridge and thought that <a href="http://www.wiveswithknives.net/2012/02/03/buttermilk-blueberry-breakfast-cake/">this blueberry buttermilk cake</a> would be tasty.<br />
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I made a few subsitiutions to make the cake vegan and it seriously turned out so good. I think this might be one of the best cakes I have made when starting with a non vegan recipe. The texture was perfect very much like a coffee cake - so all you vegans out there take note - use this as a base recipe and add whatever fruit or flavour you like to change it up. Thanks Cathy for the great addition to my kitchen.<br />
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Oh and I don't think I have mentioned it yet but P and I are pregnant! The baby is due in mid August and here is a photo of my belly.<br />
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Vegan Blueberry Buttermilk Cake<br />
Adapted from Wifes with Knifes<br />
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1 cup non-dairy milk<br />
1 Tbsp apple cider vinegar<br />
1 Tbsp ground flaxseed mixed with 3 Tbsp water<br />1/2 cup vegan margarine, room temperature<br />2 teaspoons lemon zest<br />7/8 cup sugar (or 3/4 plus 2 Tbsp)<br />1 teaspoon vanilla<br />2 cups flour<br />2 teaspoons baking powder<br />1 teaspoon salt<br />2 cups fresh blueberries<br />
1 Tbsp sugar for topping<br /> <br />Instructions <br />
<br />Preheat oven to 350 degrees and prepare a 9 inch square cake pan.<br />
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Make "buttermilk" by mixing non-dairy milk with the apple cider vinegar and let sit for 5 minutes.<br />
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Cream margarine with lemon zest and 7/8 cup of sugar until light and fluffy. Add the flaxseed mixture and vanilla and beat until combined.<br />
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Meanwhile toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.<br />
<br />Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Then fold in the blueberries.<br />
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Spread batter into pan (the batter will be very thick). Sprinkle with remaining tablespoon of sugar. Bake for 35-40 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before cutting. Enjoy!<!-- start InLinkz script -->
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We have been on a homemade present kick lately so when it was time to celebrate one of our good friend's birthday P and I made these super cool "vegan treats in a jar".<br />
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These are great gift ideas and are really simple to make. It also helps that P is a graphic designer so he was able to make these awesome labels but they would be just as cute with a little hand written instruction card.<br />
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To make the gifts just choose your favourite cake or cookie recipe that doesn't have a huge list of wet ingredients. We choose vegan chocolate cake, vegan chocolate chip cookies and vegan brownies for the mixes. Then in a glass jar layer all the dry ingredients that the recipe calls for. On an instruction card include the wet ingredients and measurements the person will need to make the mix and the method and cooking instructions for each recipe. Then package it up all nice and pretty and give away to some lucky people.Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com1tag:blogger.com,1999:blog-6816597392650784569.post-7134859826728586222012-05-21T12:00:00.000-04:002012-05-21T12:00:04.856-04:00Vegan Cranberry & Lemon Bread<div class="separator" style="clear: both; text-align: center;">
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This month's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> assignment was awesome. I was given Christina's blog <a href="http://www.melecotte.com/">Mele Cotte</a> (Baked Apple in Italian). Christina blogs about a lot of desserts which is right up my alley and her pictures really show off all the beautiful things she makes. I highly suggest you head over to her blog to check out all her awesome stuff. Plus if you want to learn a little Italian she give you all the recipe titles in Italian as well! <br />
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I was really excited to cook something from <a href="http://www.melecotte.com/">Mele Cotte</a> and after much debate I decided to<a href="http://www.melecotte.com/2012/01/cranberry_bread/"> try this cranberry bread</a> but with my own twist. Christina uses orange and walnuts in her bread but I had a whole bag of Meyer lemons in the fridge and no walnuts. So this became a vegan Cranberry and Lemon bread. It was very delicious and not to sweet. Good alternative to banana bread.<br />
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Vegan Cranberry & Lemon Bread<br />
Adapted from <a href="http://www.melecotte.com/2012/01/cranberry_bread/">Mele Cotte </a><br />
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2 cups all-purpose flour<br />
½ cup sugar<br />
1 Tbsp. baking powder<br />
1 tsp ground ginger<br />
½ tsp. salt<br />
Zest of one lemon<br />
1/2 cup lemon juice (about 4 lemons)<br />
2 Tbsp ground flaxseed mixed with 6 Tbsp of water<br />
½ cup vegetable oil<br />
1/4 cup soy milk<br />
1 ½ cup fresh/frozen cranberries<br />
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Preheat oven to 350°F. Prepare a 9 x 5 x 3 inch loaf pan. <br />
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In a large bowl whisk the flour with the sugar, baking powder, baking soda, ginger, salt, and zest. Form a well in the center of the flour mixture and add juice, flax seed mixture, oil, and milk . Mix only until combined, being careful not to over mix.<br />
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With a wooden spoon, stir in cranberries. Transfer into the prepared pan. Bake for about an hour or until an inserted toothpick comes out almost clean. Cool on a wire rack for 10 minutes before removing the bread from the pan. Allow to cool completely on the wire rack.<br />
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</script>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com20tag:blogger.com,1999:blog-6816597392650784569.post-76436714124851286752012-05-14T17:16:00.000-04:002012-05-14T17:16:59.492-04:00Homemade Vegan Artisan Bread<div class="separator" style="clear: both; text-align: center;">
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I am not sure if there is anything more satisfying than making your own "staples". These are the things that you would normally buy at the store for convenience sake but when you make them at home I feel a real sense of accomplishment. <br />
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I had tried making bread before a few times but it never turned out or rose properly. Finally I threw my old yeast out and got some new stuff. Worked like a charm! I found this recipe on <a href="http://www.ethnicvegan.com/">Ethnic Vegan</a> and it turned out pretty well. <br />
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Artisan Bread<br />
Via <a href="http://www.ethnicvegan.com/artisan_bread.html">Ethnic Vegan</a><br />
<br />1 1/2 cups warm water<br /> 1 packet yeast (~ 2 1/4 tsp.)<br /> 1 tsp. sugar<br /> 3 1/4 cups organic, all-purpose unbleached flour (if using whole wheat or bread flour, increase the amount of water by 1/4 cup) plus a bit more for dusting<br /> 3/4 Tbs. coarse kosher or sea salt<br /> Olive oil <br /><br />1. Mix 1/4 cup of the warm water with the yeast and sugar. Let stand for about 8 minutes until yeast is foamy. <br /><br />2. Add remaining warm water. Mix flour and salt in until well incorporated (try adding the flour 1 cup at a time). Dough will be "wet" or rather sticky. Place dough in lightly oiled bowl, cover with a damp dish towel, and let rise for 2 hours in a warm, draft-free area. (I turn the heat on my oven for a minute or two then turn it off and let it cool a bit while mixing the dough then let the dough rise in the oven which is warm and draft free)<br /><br />3. After the dough rises, place it on a tabletop lightly dusted with flour. Divide dough into two small rounds if desired, or just make one loaf. Add a little more flour if the dough is sticky and hard to work. Sprinkle flour on top of dough, and tuck sides under to create desired loaf shape(s). Place dough on a lightly oiled cookie sheet. Allow it to rest for approximately 40 minutes. <br /><br />4. Preheat oven to 450° and bake for approximately 40 minutes or until golden brown.The bread should sound hollow when you tap on the bottom. Enjoy!<br />
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<br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com0tag:blogger.com,1999:blog-6816597392650784569.post-13200626226211374292012-05-07T07:45:00.000-04:002012-05-07T07:45:50.611-04:00Vegan Lemon Curd<div class="separator" style="clear: both; text-align: center;">
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I came across this <a href="http://kblog.lunchboxbunch.com/2011/02/vegan-lemon-curd-on-lemon-poppyseed.html">Vegan Lemon Curd recipe</a> on the blog<a href="http://kblog.lunchboxbunch.com/"> Lunch Box Bunch</a>. It came together really quickly and was super tasty. P could not stop talking about it and we ate it on some home made bread, on pancakes and just out of the jar. I think mine was a bit firmer and next time I would cook for less time but other than that it turned out great.<br />
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Vegan Lemon Curd<br />
Via <a href="http://kblog.lunchboxbunch.com/2011/02/vegan-lemon-curd-on-lemon-poppyseed.html">Lunch Box Bunch</a><br />
makes 1 1/4 cups<br />
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1/2 cup soy milk, plain<br />
1/4 cup water<br />
1 Tbsp corn starch <br />
6 Tbsp sugar<br />
6 Tbsp fresh lemon juice<br />
1 tsp lemon zest<br />
5 Tbsp vegan buttery spread<br />
pinch of salt<br />
optional: 1/8 tsp lemon extract<br />
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Directions:<br />
In a soup pan, dissolve the corn starch in the cold soy milk and water.<br />
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Turn heat to medium-high and continuously stir the mixture. Add in the buttery spread, lemon juice and sugar and continue to stir until mixture starts to bubble and thicken.<br />
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Reduce heat to low and beat with a hand-held beater for about 90 seconds.<br />
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Transfer mixture to serving dish and refrigerate until chilled. Store in fridge and eat within 2-3 days.Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com4tag:blogger.com,1999:blog-6816597392650784569.post-44181119630685739522012-05-02T08:42:00.000-04:002012-05-02T08:42:22.409-04:00Vegan Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
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This split pea soup is really tasty and super comforting. We are working on a pretty tight budget right now and until our <a href="http://deli-cute-essen.blogspot.ca/2011/06/tuesday-food-basket.html">CSA basket</a> starts up again we are trying to use up some pantry ingredients. I had two big jars of split peas in the cupboard so I made my own version of a recipe from the <a href="http://talronnen.ca/cookbook/">Conscious Cook by Tal Ronnen.</a><br />
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The recipe below has been doubled from the original and should serve 4 for dinner. Also I find this soup needs to cook for a good few hours so usually I make it a day before or start it in the morning.<br />
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Vegan Split Pea Soup<br />
Adapted from <a href="http://talronnen.ca/cookbook/">The Conscious Cook by Tal Ronnen</a><br />
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1 Tbsp olive oil <br />
1-2 onions, coarsely shopped<br />
3 large carrot, coarsely chopped <br />
3 cloves garlic, minced<br />
1/2 a cabbage, coarsely chopped <br />
1 tsp chopped fresh rosemary <br />
1 bay leaf <br />
1 tsp smoked paprika<br />
10 cups vegetable stock<br />
3 cups green/yellow split peas, rinsed (I use half green and half yellow)<br />
Freshly ground black pepper <br />
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Place a large stockpot over medium heat. Add oil, onions, carrot, cabbage and garlic and sauté for 5 minutes. Add the rosemary, bay leaf, and paprika and continue cooking for 2 minutes. Add the stock and split peas and season with salt and pepper to taste. Bring to a boil, and then reduce the heat and simmer, uncovered, for 2 - 3 hours, stirring occasionally. <br />
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When ready serve with your favorite <a href="http://deli-cute-essen.blogspot.ca/search?q=biscuit">biscuits</a> or bread.<br />
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<br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com0tag:blogger.com,1999:blog-6816597392650784569.post-3307634293620324432012-04-23T12:00:00.000-04:002012-04-25T10:47:51.554-04:00Vegan Spicy Chocolate Pudding & Iced Chai Tea Latte<div class="separator" style="clear: both; text-align: center;">
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This is my <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> post for April. For those of you who don't know the <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> is this great group of bloggers that each month get assigned another food blog from which they must try a recipe and blog about it on reveal day. Anyway it's a lot of fun and this month was no different.<br />
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I was assigned the lovely <a href="http://cookinginstilettos.com/">Cooking in Stilettos</a> (Which I have to say is one of my favourite blog names of all time). Aly is super passionate about food and has many awesome looking recipes to try. In fact I couldn't decide this month so I made two recipes from her blog.<br />
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I choose two somewhat spicy but cooling recipes both of which turned out great. They were super easy to vegan-ize by just replacing the regular milk with non dairy. Thank Aly for the yummy-ness with your <a href="http://cookinginstilettos.com/2011/11/17/mexican-chocolate-pudding-made-easy/#more-2884">Mexican Chocolate Pudding</a> and<a href="http://cookinginstilettos.com/2010/09/04/homemade-chai-tea-not-so-difficult-after-all/"> Iced Chai Latte</a>.<br />
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Vegan Spicy Chocolate Pudding<br />
Via <a href="http://cookinginstilettos.com/2011/11/17/mexican-chocolate-pudding-made-easy/#more-2884">Cooking in Stilettos</a><br />
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1/2 cup organic sugar<br />
1 Tbsp molasses<br />
1/4 cup unsweetened cocoa powder<br />
2 1/2 Tbsp cornstarch<br />
1/2 tsp cinnamon<br />
1/8 tsp salt<br />
2 cups non dairy milk<br />
2 Tbsp vegan margarine<br />
1/2 teaspoon pure vanilla extract<br />
Pinch of cayenne pepper<br />
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Directions <br />
Whisk together sugar, molasses, cocoa, cornstarch, cinnamon, salt and milk in a heavy medium saucepan. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute.<br />
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Remove from heat and whisk in butter, vanilla and cayenne pepper.<br />
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Pour into serving dishes and cover the surface of the pudding with cling film to prevent a skin from forming. Chill until cold, at least 1 1/2 hours. If you want garnish with some grated dark chocolate and orange peel. Enjoy!<br />
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Vegan Iced Chai Tea Latte<br />
Via <a href="http://cookinginstilettos.com/2010/09/04/homemade-chai-tea-not-so-difficult-after-all/">Cooking in Stilettos</a><br />
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1/4 cup of loose tea or 4 tea bags<br />
2 1/2 cups of water<br />
1 tsp. black peppercorns<br />
3 green whole cardamom pods<br />
1/4 tsp. ground cinnamon<br />
5 whole star anise<br />
1/4 tsp ground ginger<br />
2 cups non dairy milk<br />
2 tbsp. turbinado sugar<br />
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Directions: <br />
In a mortar and pestle crush the peppercorns and cardamom pods.<br />
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Over medium heat, add water to a medium saucepan and add crushed cardamom pods, peppercorns, cinnamon, star anise, and ginger. Bring to a boil for one minute and then add the tea. Simmer for 5 minutes.<br />
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Stir in the milk and return to a simmer. Sweeten with sugar to taste and remove from heat.<br />
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Cool chai to room temperature. Once it is cool, pour the liquid through a fine mesh strainer into a pitcher. Discard the tea and spices and refrigerate chai. <br />
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To serve, fill glasses with ice and pour the chai over the ice.<br />
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</script>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com32tag:blogger.com,1999:blog-6816597392650784569.post-27633278969281858102012-04-16T09:31:00.000-04:002012-04-16T09:31:15.981-04:00Vegan Almond Butter Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIT7lbcy-KrZKWlCeW_-nKZgHbWmXuAJzjdL_qxSRTHiiix9JEbN84HmGjqTenJBeRuXOTQoYPfzmbmLNQgPZGa02raSmXgdpN-XwP9mqW02LpWIQ9tcO8QXaaHj_CWD2-Exsgub99fHy/s1600/P4080065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXIT7lbcy-KrZKWlCeW_-nKZgHbWmXuAJzjdL_qxSRTHiiix9JEbN84HmGjqTenJBeRuXOTQoYPfzmbmLNQgPZGa02raSmXgdpN-XwP9mqW02LpWIQ9tcO8QXaaHj_CWD2-Exsgub99fHy/s640/P4080065.JPG" width="480" /></a></div>
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I have been making a lot of oatmeal cookies especially with almond butter lately. I think I am craving peanut butter cookies but since P hates peanut butter I don't think that would go over so well. These cookies were super tasty and moist but didn't have the almond butter kick I was looking for...the quest continues. <br />
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Vegan Almond Butter Oatmeal Cookies<br />
From <a href="http://aliensdayout.com/2011/11/almond-butter-oatmeal-cookies.html">Alien's Day Out</a><br />
Makes 24 - 26 cookies<br /><br />1/3 cup natural, smooth roasted almond butter<br />1 Tbs non dairy butter<br />2/3 cup organic sugar <br />1/3 cup soy milk<br />1 tsp vanilla extract<br />1/2 tsp almond extract<br />1 cup all purpose flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 1/2 cup rolled oats<br />
3/4 cup chocolate chunks <br />
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<ol>
<li>Preheat oven to 375 degrees and line cookie sheets with parchment paper.</li>
<li>In a mixing bowl, whisk together the almond butter, non dairy butter, sugar, milk, and vanilla extract until everything is smooth and creamy. </li>
<li>In another bowl, sift together flour, soda and salt. Add the rolled oats.</li>
<li>Combine the wet with the dry, and mix until just incorporated. Add chocolate chunks</li>
<li>Drop large spoonfuls of cookie dough onto baking sheet and slightly flatten with your fingers.</li>
<li>Bake for 10-12 minutes, or until set. </li>
<li>Remove sheet from oven and let cool on tray for 5 minutes before transferring to a cookie rack.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI86Y8RHU0EeN-QbknGwx6z4qMpci6PKYM_qyotqAo3OkVEPXmn1Tuz5YVOHWiV_yVL_gvpfr_xAVEu8dOYxd6FyjSxLhPA7iZ75f6JfO_qr83XmrNiPxunOU22U5D4HP0Bi6iIf8TDwW1/s1600/P4080061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI86Y8RHU0EeN-QbknGwx6z4qMpci6PKYM_qyotqAo3OkVEPXmn1Tuz5YVOHWiV_yVL_gvpfr_xAVEu8dOYxd6FyjSxLhPA7iZ75f6JfO_qr83XmrNiPxunOU22U5D4HP0Bi6iIf8TDwW1/s400/P4080061.JPG" width="400" /></a></div>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com3tag:blogger.com,1999:blog-6816597392650784569.post-70970036175823170282012-04-09T18:20:00.000-04:002012-04-09T18:20:19.989-04:00Vegan Peppermint Brownies<div class="separator" style="clear: both; text-align: center;">
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Pretty easy vegan brownie recipe I found <a href="http://allrecipes.com/recipe/vegan-brownies/">here</a> on <a href="http://allrecipes.com/">allrecipes.com</a>. I decided to add some peppermint extract - because why not? I really liked the taste of these. Although they fell apart quite easily they were still dense and pretty gooey.<br />
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Vegan Peppermint Brownies<br />
Adapted from <a href="http://allrecipes.com/recipe/vegan-brownies/">allrecipes.com</a><br />
<br /> 2 cups unbleached all-purpose flour<br /> 2 cups organic sugar<br /> 3/4 cup unsweetened cocoa powder<br /> 1 tsp baking powder<br /> 1 tsp salt<br /> 1 cup water<br /> 1 cup vegetable oil<br /> 1 1/2 tsp peppermint extract<br />
<br />
In a large bowl, whisk together the flour, sugar, cocoa powder, baking
powder and salt. Pour in water, vegetable oil and peppermint and mix until
well blended. Spread evenly into a prepared 9x13 inch baking pan. <br />
<br /> Bake in a 350 degree oven for 25 to 30 minutes until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares. <br /><br /> <br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com1tag:blogger.com,1999:blog-6816597392650784569.post-25526830907091791792012-03-19T12:00:00.000-04:002012-03-19T12:00:06.994-04:00Vegan Almond Butter Oatmeal Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WWYJgk-Be29_h4vdutfD6eM9C7gyDzg2Cpuovk8BG9UE9rwxG9sChALwC10sziwmHL7z5FfaIdNXOlFKRcWRTUTdkxtNFAlsJ7CzbyNQMvFg8sdTeNFJmZQ3Imax_0OrwcgNMm_Wz01c/s1600/P3180004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WWYJgk-Be29_h4vdutfD6eM9C7gyDzg2Cpuovk8BG9UE9rwxG9sChALwC10sziwmHL7z5FfaIdNXOlFKRcWRTUTdkxtNFAlsJ7CzbyNQMvFg8sdTeNFJmZQ3Imax_0OrwcgNMm_Wz01c/s400/P3180004.JPG" width="400" /></a></div>
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It's that time again. <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time. Once a month a bunch of food blogger's get together, are secretly given someone else blog to cook from, then blog about it.<br />
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This month I was given a lovely blog called <a href="http://www.theboysmademedoit.com/">The Boys Made Me Do It</a> (Such a cute name!). Blogger Cara has a husband and three young boys which is where the inspiration for the name comes from. Go check out her site. She has lots of great recipes and usually does a weekly menu planning post letting you know what she is cooking for the week. I love this idea.<br />
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I had a bunch of great recipes from Cara open, trying to decide which one to cook but something about <a href="http://www.theboysmademedoit.com/2011/06/peanut-butter-oatmeal-sandwich-cookies.html">these cookies</a> kept calling out to me. I made some changes to the recipe to make them vegan. Also the original recipe uses peanut butter but since P hates peanut butter I used almond butter instead. The cookies turned out really yummy but I decided to fill them with just plain almond butter rather than a frosting. I will definitely be making these again (I think they are the perfect texture to make ice cream sandwiches).<br />
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<br />
Vegan Almond Butter Oatmeal Cookies<br />
recipe adapted from <a href="http://www.theboysmademedoit.com/2011/06/peanut-butter-oatmeal-sandwich-cookies.html">The Boys Made Me Do It</a><br />
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3/4 cup all-purpose flour <br />
1/2 tsp baking soda <br />
1/4 tsp baking powder <br />
1/2 tsp salt<br />
1/2 cup vegan margarine, softened <br />
1/2 cup smooth almond butter<br />
1 cup granulated sugar <br />
1 Tbsp molasses<br />
1 Tbsp ground flaxseed mixed with 3 Tbsp water <br />
1 tsp vanilla extract <br />
1 cup oats, quick cooking or old fashioned<br />
<br />
<br />
Preheat the oven to 350˚ F. Line a baking sheet with parchment paper and set aside.<br />
<br />
In a small bowl, combine the flour, baking soda, baking powder, and salt. Sift together with a whisk.<br />
<br />
In a large bowl, cream together the margarine, peanut butter, sugar and molasses until light and fluffy, about 2-3 minutes.<br />
<br />
Add in the flaxseed and water mixture and vanilla extract. Add the dry ingredients and mix just until incorporated. Stir in the oats until evenly blended.<br />
<br />
Use a small cookie dough scoop to portion out the dough (about 2 teaspoons), rolling each portion into a ball, and place them on the prepared cookie sheet, a couple inches apart. Bake about 10 minutes.The cookies will look very soft but let them cool on the baking sheet 5 minutes, then transfer to a wire rack to cook completely.<br />
<br />
To turn the into sandwiches layer some regular almond butter between two cookies and enjoy with a glass of almond milk! <br />
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I really love olive oil cakes. I find they are always moist and have a really lovely flavour. Usually I see them paired with lemon or orange but I have been on a huge grapefruit kick this winter so I thought I would give the combination a try. I used pink grapefruits but once they cooked up they looked just like oranges! The idea for this recipe came from <a href="http://www.thegluttonousvegan.com/">The Gluttonous Vegan</a> blog.<br />
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Vegan Grapefruit & Olive Oil Cake<br />
Adapted from <a href="http://www.thegluttonousvegan.com/2009/11/lemon-rosemary-and-olive-oil-cake.html">The Gluttonous Vegan</a><br />
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<br />
3 cups flour<br />
2 tsps baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 cups sugar<br />
1/2 cup olive oil<br />
3/4 cup soy milk<br />
1 tsp grated pink grapefruit zest<br />
1/2 cup fresh pink grapefruit juice<br />
1 thin skinned pink grapefruit, sliced very thin for the top (Optional)<br />
<br />
Prepare a 9 inch cake pan with some oil and flour.<br />
<br />
In a large bowl mix dry ingredients, including the sugar, together. Add the olive oil and soy milk to the dry ingredients and mix. Then add the grapefruit juice and zest. Mix thoroughly and pour batter into prepare cake pan.<br />
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Top the cake with the thinly cut grapefruit slices and bake in a 350 degree oven for a least 30 minutes. (Mine was closer to 40). Let cool then slice and enjoy.Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com8tag:blogger.com,1999:blog-6816597392650784569.post-79891837469580557642012-03-05T16:14:00.002-05:002012-03-05T16:15:35.808-05:00Vegan Sea Salt & Caramel Popcorn<div class="separator" style="clear: both; text-align: center;">
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I made this caramel popcorn as a treat to bring into work. I couldn't believe how easy it was to make and how absolutely delicious it turned out. Seriously give this a go if you like salty sweet things. Seems like a lot of work and will definitely impress people. <br />
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The recipe below might look like it has a lot of steps. It really is not complicated but you need to read the recipe BEFORE trying to make it. It is easy to do but you need to be quick about it so read first then make.<br />
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Vegan Sea Salt & Caramel Popcorn<br />
6 - 8 cups of freshly popped popcorn (1/2 cup un-popped kernels)<br />
1 1/4 cup sugar (I used organic)<br />
3 Tbsp Earth Balance (or other margarine)<br />
1 tsp sea salt <br />
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Firstly pop your popcorn. Personally I make my popcorn on the stove in a <a href="http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35">Whirly Pop</a> (This contraption makes sure your popcorn doesn't burn) But it is super easy to do in a large soup pot. Once you make it on the stove you won't go back to microwave popcorn. It honestly takes the same amount of time and is so much tastier.<br />
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Once your popcorn is ready put it into a very large bowl and set aside. At the same time put a sheet pan out and cover with parchment paper.<br />
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Now it is time to make the caramel. I don't have a candy thermometer (I know a Whirly Pop but no candy thermometer!) so I put a glass of ice water and spoon beside the stove so I can test the caramel and make sure it gets to hard candy stage.<br />
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In a small pot put the sugar and margarine in. Place on medium low heat and eventually the margarine will melt and mix with the sugar. Stir frequently with a wooden spoon.<br />
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Whatever you do - DO NOT LEAVE THE STOVE. You need to stand there and watch the caramel very carefully so don't answer the phone or put a few dishes away or anything. Just stand there and stir frequently.<br />
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After about 5 - 7 minutes the sugar will be getting a deep rich brown colour. Now take your little spoon and grab a little caramel and dunk it into the ice water for 15 - 20 seconds. If the caramel has reached hard candy stage it will completely harden on the spoon. This is what you are looking for. If the caramel is still soft in the ice water keep cooking it and test it again in a few minutes.<br />
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DO NOT TOUCH THE CARAMEL - It will seem very tempting and look delicious and you will want to stick your finger in the pot or grab the spoon and put some in your mouth but trust me the caramel is about 5 million degrees and will then stick to your hand or mouth while burning you intensely. Just be patient.<br />
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Add the sea salt to the caramel and stir. It will fizz and crackle so be careful. Now quickly pour the caramel over the popcorn and stir the popcorn so the caramel coats it. You will need to move quickly as the caramel will harden fast.<br />
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Now pour the popcorn onto the sheet pan and spread out. You may want to break up some of the larger pieces. Let the popcorn cool on the sheet pan and then store in an airtight container for up to a week.<br />
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<br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com7tag:blogger.com,1999:blog-6816597392650784569.post-29646712425135805762012-02-27T17:55:00.000-05:002012-02-27T17:55:54.403-05:00Rice, Veggies and Broth<div class="separator" style="clear: both; text-align: center;">
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This dish is quick to make and I find it very comforting. You can make it with whatever veggies you have in the fridge.<br />
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I am sure there is a proper name for this dish but I have no idea what it might be. I leave some of the veggies cold while others I cook. I like the contrast while I am eating this but if you want you could cook everything.<br />
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<br />
Rice, Veggies and Broth<br />
<br />
1 cup basmati or jasmine rice<br />
12 mushrooms, roughly chopped<br />
1 Tbsp olive oil <br />
1 Tbsp maple syrup or honey<br />
1 Tbsp apple cider vinegar<br />
1 red pepper, sliced into thin strips<br />
1 green onion, diced finely<br />
3 - 4 cups of veggie broth (I use broth cubes and water)<br />
Sesame seeds to garnish<br />
<br />
Firstly cook your rice according to the package. Usually it's a one to one ratio rice to water but you might have your own rice cooking tricks!<br />
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Meanwhile cook your mushrooms in olive oil until they are browned. Right at the end add the maple syrup and cider vinegar and cook for one more minute. Set aside.<br />
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To assemble put about a 3/ 4 cup or so of rice into a bowl. Top with some of the hot mushrooms, cold red pepper slices and some green onion. Ladle in a cup or two of hot broth and garnish with sesame seeds. <br />
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<span id="goog_526603661"></span><span id="goog_526603662"></span></div>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com1tag:blogger.com,1999:blog-6816597392650784569.post-36274847604491690822012-02-20T12:00:00.000-05:002012-02-20T12:00:06.829-05:00Pasta Puttanesca and Scallops<div class="separator" style="clear: both; text-align: center;">
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For this month's <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> I was given the blog <a href="http://julieandjuliaforthelazychef.blogspot.com/">Lisa's Cooking Adventures</a>. I read in one of her posts that the her blog is more about her cooking failures than successes but after looking through tons of yummy recipes I don't think that can actually be true!<br />
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Lisa cooks a lot of different things but <a href="http://julieandjuliaforthelazychef.blogspot.com/2011/12/pasta-puttanesca.html">this recipe for Puttanesca sauce</a> really jumped out at me. Although P and I are mostly vegan we have added fish and seafood back into our diet so I thought I would give this sauce a try. I absolutely LOVED it but P (Who hates olives) wasn't fooled and about half way through the dish asked "does this have olives in it?".<br />
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The original recipe called for black olives but I used green as that is what I had. I also cooked up some scallops to go with the dish and they were delightful. Thanks Lisa for the wonderful recipe!<br />
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<br />
Pasta Puttanesca and Scallops<br />
From <a href="http://julieandjuliaforthelazychef.blogspot.com/2011/12/pasta-puttanesca.html">Lisa's Cooking Adventure</a><br />
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2 tablespoons extra-virgin olive oil<br />
4 to 6 cloves garlic, chopped<br />
1 tin anchovy fillets, rolled with capers<br />
1 /2 teaspoon crushed red pepper flakes<br />
1 can of sliced black olives (I used green)<br />
1 (32-ounce) can crushed tomatoes<br />
1 (14.5-ounce) can diced tomatoes<br />
A few grinds black pepper<br />
1/4 cup (a couple of handfuls) flat leaf parsley, chopped<br />
6 medium scallops<br />
Pasta <br />
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Directions <br />
<br />
Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: Add capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes. <br />
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In a small skillet heat some olive oil over medium high heat. Add scallops to pan and let cook for 1 minute. Turn over and cook on other side for 1 - 2 minutes. Scallops should have a lovely caramelization on the outside.<br />
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Toss sauce with cooked pasta and topped with scallops. Enjoy.<br />
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</script>Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com12tag:blogger.com,1999:blog-6816597392650784569.post-51927541316128482602012-02-13T10:06:00.000-05:002012-02-13T10:06:48.898-05:00Beautiful Vegan Borscht<div class="separator" style="clear: both; text-align: center;">
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What a better way to celebrate Valentine's Day than with this gorgeous coloured borscht soup. The original recipe comes from one of my favourite cookbooks <a href="http://www.amazon.com/Get-Ripe-Fresh-Cooking-Living/dp/1551522349">Get it Ripe by Jae Steele</a>. (Also how cute is this tea towel. It comes in a set of three from <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?id=983027&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&navCount=14&color=pin&isProduct=true&fromCategoryPage=true&isSubcategory=true&subCategoryId=HOME-KITCHEN-DISHTOWELS-DISH">Anthropologie</a>. Before P and I got married my mother in law gave these to me and said "you can't get married without new dish towels". She's the best)<br />
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Make sure to use fresh dill in the recipe as the dried just doesn't cut it. I topped mine with a little vegan sour cream but the soup is awesome on its own.<br />
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<br />
Vegan Borscht<br />
Adapted from <a href="http://domesticaffair.blogspot.com/">Get it Ripe</a><br />
<br />
1 Tbsp olive oil<br />
1 onion, chopped<br />
2 carrots, sliced<br />
6 cups veggie broth<br />
1 large sweet potato, cubed<br />
2 - 3 large beets, cubed<br />
1 Tbsp apple cider vinegar<br />
1 Tbsp agave / maple syrup<br />
3 Tbsp fresh dill<br />
Fresh ground pepper<br />
Soy sour cream to garnish (optional)<br />
<br />
Heat oil in a soup pot on medium heat. Add the onion and sauté for a few minutes until translucent. Add the carrot and sauté for another 5 minutes.<br />
<br />
Add the stock sweet potatoes and beets and stir. Bring to a boil then reduce heat and let simmer for 20 minutes or until beets and potatoes are tender.<br />
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Add the vinegar, agave or syrup, dill and pepper. Stir and allow to simmer for another 5 minutes. If you like serve with a dollop of soy sour cream. And don't wear white while eating this soup!<br />Devonhttp://www.blogger.com/profile/15311504273921488512noreply@blogger.com0