Category Archives: Recipes~

Sweet & Sour Tempeh

February 1, 2013 By in Food, Recipes~ Tags: , 3 Comments

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This is a quick & easy recipe that your kiddos will most likely enjoy! 

Ingredients:

1/2 lb. tempeh thinly sliced

1 cup veggie stock

1 tb soy sauce

2 tb sesame oil

1/2 fresh pineapple chopped into bite size pieces

1 orange bell pepper cut into 1 inch squares

1 whole white onion sliced

Sauce:

1/4 cup pineapple juice

1/4 cup apple cider vinegar

2 tb agave

2 tb cornstarch

2 tb soy sauce 

Cook the tempeh for 10 min in veggie stock & soy sauce. Remove the tempeh & save the liquid. Heat oil in skillet & sautee’ tempeh until brown on both sides, also sautee’ the peppers & onions.

Add pineapple juice to tempeh liquid and cook, adding vinegar, agave, soy sauce & cornstarch. Heat until thickened.

Combine sauce with tempeh, peppers & onions. Serve over brown rice.

Whole Wheat Banana Blueberry Muffins

April 13, 2012 By in Health & Nutrition~, muffins, Recipes~ Tags: , , , , , , 14 Comments

I was trying to come up with a healthy breakfast muffin recipe, without  white flour or refined sugar. Whole wheat flour, fresh fruit & maple syrup are perfect ingredients for these morning muffins. They are not super sweet, but put a little Earth Balance spread on them while they are still warm, and YUM~breakfast is served!

Set oven to 375 degrees

Ingredients:

2 cups whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tbsp. cinnamon

1 cup almond milk

1/3 cup canola oil

1 tsp. vanilla

1 large banana mashed

1 cup blueberries

1/2 cup maple syrup

Mix together dry ingredients. Then add the remaining ingredients. Blend well and scoop into greased muffin pan. Bake for 18-20 minutes. Makes 12 muffins.

A Review Of “Raw Star Recipes” Organic Meals, Snacks & Desserts In 10 Minutes

February 5, 2012 By in Health & Nutrition~, Recipes~, Reviews~ Tags: , , , , , , , , , 2 Comments

Apparently the universe has been listening to my constant jibber jabber about my desire to incorporate more “fun” raw food recipes into my family’s life. We do eat lots of raw fruits & veggies, and gallons of homemade green smoothies, but nothing too exciting… I picked up a raw foods cookbook a few months back, but most of the recipes called for a dehydrator, which I have had sitting in my Amazon.com cart since last summer. Yeah, yeah, I’ll get around to buying it one of these days.


A couple of weeks ago a friendly, cookbook author & Eco Chef named Bryan Au contacted me, and asked if I would test out some recipes from his Award Winning cookbook “Raw Star Recipes”, and give my opinion. Of course I happily agreed since this was the extra little push I needed, to come out of my Vegan comfort zone and try something new.

Over the past week I have made Fruity “Tuna” Wraps, Carrot Ginger Soup, Energy Bars, Spinach Herb Dip, Chocolate Shakes & Cinnamon Donuts! And YES all of these recipes are completely RAW!!

I love the fact that Chef Bryan uses organic ingredients, most of which are completely whole & in their natural state. A majority of the recipes do not call for any appliances other than a blender. Each meal can be prepared in around 10 minutes and costs somewhere in the $10 range. This is music to this mom’s ears!

Energy Bars

I began my raw food adventure with “Energy Bars”. I combined nuts, seeds, dates, buckwheat groats & goji berries to create yummy & healthy snacks for my family. They were quick, easy & totally yummy! I will surely make these again soon!

Carrot Ginger Soup

My favorite recipe is the “Carrot Ginger Soup”. The zesty flavor of the fresh ginger combined with carrots & chickpea miso is incredible! I basically threw the ingredients into my Vitamix, and I had a healthy & delicious lunch for myself. This is a great soup that you can throw together quickly, that will wow your house guests!

Fruity "Tuna" Wraps

Fruity “Tuna” Wraps, was the first recipe from the book that I made for my husband. He is a huge hummus fan, but he doesn’t love cauliflower, which is a key ingredient. I knew that he would enjoy the texture, but I was not sure about the flavor. Surprisingly, blended with the walnuts, lemon, miso & spices, he didn’t even notice the cauliflower and he ate 4 wraps! I garnished them with yellow pepper & crunchy apple. So Good!

Spinach Herb Dip

Guacamole lovers will go crazy for this flavorful “Spinach Herb Dip”! Avocado blended with spinach, herbs & spices make for a delicious dip experience. I strongly recommend dipping and array of raw veggies. This may be the perfect way to get your kids to eat raw broccoli, it worked for me!

I was really excited to make raw “Donuts”! The recipe shows how to make cinnamon, chocolate & glazed varieties. I stuck with cinnamon, but I will be trying the other two very soon. I think I whipped these up in about 5 minutes and I made a new best friend along the way.. “Coconut Nectar”!! Have you ever tried this? It’s not quite as sweet as Agave, but much better for your body. I drizzled it over the flax & banana donuts, along with lots of cinnamon. I ate them for breakfast and had no guilt, because they were incredibly healthy and very,very, yummy!

Chocolate Shake

The last recipe that I made was a “Chocolate Shake”. It actually calls for carob powder, but you would never know it from the look on my kid’s faces after they took a sip! I never let it slip, that their creamy, delicious, chocolate shake, didn’t actually contain chocolate!! That was priceless!!

Eco Chef Bryan Au has created an amazing array of raw meals that will delight & entice your entire family. If your children are hesitant to eat raw foods, give this book a try. The health benefits of organic, uncooked, plant foods are practically endless, and all human beings will benefit from adding more raw foods to their diet. These recipes are good for our bodies, friendly to the planet and safe for kids to help prepare! :)

 Be a “Raw Star” and buy this book!!

Visit Bryan’s website at www.rawstarrecipes.com 

Chocolate Chip Banana Muffins

June 7, 2011 By in Kids~, Recipes~ Tags: , , , 7 Comments

This recipe is my daughter’s favorite & it is very easy to make! If you are making these for your child’s class or a party, I suggest using soy milk instead of almond milk because of nut allergies.

Ingredients:

3 ripe bananas

1/4 cup canola oil

1/2 cup brown rice syrup

1/4 cup soy or almond milk

1 tablespoon molasses

1 cup unbleached white flour

1 cup whole wheat flour

1/4 cup wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup non dairy chocolate chips

1.Preheat oven to 350 degrees

In a large bowl mash bananas & mix with oil, brown rice syrup, soy milk & molasses. Add dry ingredients & chocolate chips. Stir well & scoop into oiled muffin tins. Bake for 15-18 minutes.

“Good Morning” Strawberry & Walnut Quinoa

April 13, 2011 By in Health & Nutrition~, Recipes~ Tags: , , , 6 Comments

Here is a nutrient packed energy breakfast that the whole family will enjoy!

1/2 cup quinoa

1 cup water

2 tablespoons pure maple syrup

1/2 teaspoon cinnamon

1/4 cup fresh or thawed frozen strawberries

1/4 cup walnuts

1/4 cup almond milk

Rinse quinoa & transfer to saucepan. Stir in water, maple syrup & cinnamon. Bring to boil. Reduce heat, simmer for 12 minutes or until water is absorbed. Add strawberries & walnuts. Serve with almond milk.


Valentine’s Day “Love Cookies”

February 11, 2011 By in Recipes~ Tags: , , , Leave a comment

1/2 cup Earth Balance

3/4 cup sugar

1 tablespoon ground golden flaxseed

3 tablespoons warm water

1 tsp. raspberry extract

5 drops red food coloring

1 1/4 cups all-purpose flour

1/4 tsp. baking powder

1/4 tsp. salt

1 cup confectioner’s sugar

1 tsp. light corn syrup

2-3 tbsp. soy or almond milk

heart-shaped candies for decorating

Whisk ground flaxseed & warm water, let sit for 3 minutes. Mix Earth Balance and sugar together. Add flaxseed mixture. Blend in extract and food coloring. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in plastic wrap and chill at least 1 hour.

Pre-heat oven to 350. Roll out onto lightly floured board until approx. 1/4″ thick. Cut into heart shapes with cookie cutter. Place on parchment covered baking sheet about 2 inches apart. Bake until golden brown, about 10-15 minutes. Cool.

Stir together confectioner’s sugar, corn syrup and milk until smooth. Dip half of a cookie into icing, then set on waxed paper and sprinkle with heart-shaped candies. Let dry about 1/2 hour. Repeat with the rest of the cookies.

Homemade Granola

January 19, 2011 By in Health & Nutrition~, Recipes~ Tags: , , , Leave a comment

A friend recently shared this tasty & simple recipe for homemade granola. I hope you enjoy it as much as I did! :)

Ingredients:

3 cups rolled oats

3/4 cup agave

4 Tbsp. water

1.5 tsp. almond extract

1/2 cup soy nuts

1/2 cup wheat germ

1/4 cup sesame seeds

1 cup mixed dried fruit

1/2 cup raisins

Instructions:

1. Preheat oven to 350 degrees. Place oats on 2 cookie sheets. Bake for 15 minutes or until lightly toasted, stirring twice.

2. In a large bowl combine agave, water, & almond extract. Add toasted oats, soy nuts, wheat germ, sesame seeds, and stir to coat well.

3. Spread oat mixture again on 2 cookie sheets and bake for 15 minutes, stirring every 5 minutes.

4. Cool

5. Transfer to larger bowl & stir in dried fruits & raisins.

6. Store at room temperature in tightly covered container for up to 1 month.

Makes 18 1/2 cup servings.

Curried Pear & Parsnip Soup

December 6, 2010 By in Recipes~ Tags: , , , 1 Comment

Curried Pear & Parsnip Soup

Serves 4-6

Nothing warms your family on a cold day better than homemade soup! Here is a yummy soup recipe with a little kick!

1 onion chopped

1 tablespoon safflower oil

1 teaspoon curry powder

1 teaspoon corriander

1 lb parsnips chopped

1 pear peeled & sliced

1 lemon squeezed

1 cup coconut milk

4 cups vegetable stock

cilantro for garnish

Cook onion in oil for about 4 minutes. Stir in parsnips, curry & corriander. Cook for 2-3 more minutes & add pear, vegetable stock & coconut milk. Bring to boil & simmer for 30 minutes. Cool & puree’ in Vitamix or food processor. Return soup to a clean pan, reheat and add lemon juice & cilantro garnish.

Maple Pumpkin Pie

October 19, 2010 By in Recipes~ Tags: , , , 4 Comments

This pie is so easy to make, you can throw it together in minutes!! I enjoyed it most, after it had been in the fridge overnight. The pie takes a little while to firm up, but it is worth the wait!!

Ingredients:

1 Vegan pie crust

1 12 oz. package of silken tofu

1 can of organic pumpkin

1/2 cup of maple syrup

1/2 cup brown sugar

1/4 cup cornstarch

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon vanilla

1/4 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Preheat oven to 350. Blend all ingredients (other than the crust) in blender. Poor into thawed crust. Bake for 45 minutes. Chill for at least 2 hours, best after 12 hours.

Coconut~Chocolate Bread

September 18, 2010 By in Recipes~ Tags: , , , 4 Comments

I have never been much of a bread maker, but as the weather is beginning to change, I am getting the itch to bake!

I bought a wonderful book called, “My Bread” by Jim Lahey. Not all of the bread recipes are Vegan, but many are. I highly recommend buying this book because the recipes are fabulous & the photos are gorgeous!  This is the first bread I have made from his book, and “oh my goodness” it is good!

You’ll need:

2 cups plus 2 tablespoons of bread flour

2 cups loosely packed unsweetened large flake coconut

1 cup Vegan semi sweet chocolate chunks

3/4 teaspoon table salt

1/4 teaspoon active dry yeast

1 1/4 cups cool water

wheat bran or additional flour for dusting

1. In a medium bowl, stir together the flour, half the coconut, chocolate, salt and yeast. Add the water and using a wooden spoon or your hands, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is puffy and the dough is more than doubled in size, 12 to 18 hours.

2. When the first rise is complete, dust work surface with bran or flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Using lightly floured hands or bowl scraper or spatula, lift the edges of dough in toward the center. Nudge and tuck in the center of the dough to make it round.

3. Place a tea towel on your work surface, generously dust it with wheat bran or flour and sprinkle it with 1/2 cup of the remaining coconut. Gently place the dough on the towel, seam side down. Lightly sprinkle the surface with the remaining 1/2 cup of coconut. Fold the ends of the tea towel loosely over the dough to cover it and place it in a warm, draft free spot to rise for 1-2 hours. The dough is ready when it is almost doubled.

4. Half an hour before the end of the second rise, preheat the oven to 475 degrees, with a rack in the lower third, and place a covered 4 1/2 to 5 1/5 quart heavy pot in the center of the rack.

5. Using pot holders carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up.

6. Remove the lid and continue baking until the bread is a deep chestnut color, but not burnt, 20-25 minutes more.

7. Use a heatproof spatula or pot holders to carefully lift the bread out of the pot and place it on a rack to cool.

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