Beggin For Brownies…..

18 03 2012

I’ve been on a quest to find the best Vegan brownie recipe in the world. Well, after a number of failed “experiments” I pretty much gave up! My dog even stole one set (that was harder than a hockey puck) out of my kitchen trash. Suitable to be a dog cookie? Enough said! ImageBecause of all of the dry ingredients, the dough just needs some help rising to be edible.

After taste testing a few recipes, I came up with this version of gluten-free goodness! They do have eggs in them, so they would not be considered Vegan. These are great, and you don’t need a very big piece to get a chocolate fix.

The base for the dough is arrowroot. It’s a starch that’s gluten-free and is used in place of flour most frequently to firm up puddings, custards, and in our case here, brownies. The walnut oil is a little pricey but it’s really high in your Omega 3 and 6, so I’m sure that makes it safe to rationalize having a second piece! Both the walnut oil and the arrow root might be hard to find in a traditional grocery store, but you should be able to locate them in a more “health oriented” stores.

Best Brownie Ever

Ingredients:

1 cup raw pecans

6 Tablespoons walnut oil, plus extra for the baking pan

½ cup agave nectar

2 whole omega-3 eggs

½ cup cocoa powder

¼ cup arrowroot

Sunspire chocolate chips and toasted, chopped pecans (unsalted) for “frosting”

Directions:

Preheat oven to 350*F.

Oil an 8x8x2 inch baking pan with the walnut oil. In a food processor, grind the pecans to the consistency of meal. Transfer to a medium bowl and add the 6T walnut oil, agave nectar, eggs, cocoa, and arrowroot. Stir to blend. Pour into an oiled 8x8x2 inch baking dish.

Bake for 20 minutes or until a toothpick comes out clean. Immediately put some of the Sunspire chocolate chips on the top of the brownies just when you pull the pan out of the oven. When melted, use a small spatula to spread. Sprinkle toasted pecans on top. Let cool, then cut into 1 inch squares.

Variation: I used ground almond flour in the dough rather than 1 cup raw pecans; you can purchase the ground almond flour in the baking section at Trader Joe’s.

You could also lose the chocolate chips and dust the top of the cooked brownies with a dusting of powdered sugar.

These are not “vegan” due to the incorporation of eggs, but they are gluten free and dairy free depending upon the type of chocolate chips you use for the frosting.

Adapted from: The UltraMetabolism Prescription, Dr. Mark Hyman available from: http://www.amazon.com/Ultrametabolism-Simple-Plan-Automatic-Weight/dp/0743272560





Green Goo Goblin Stew

29 10 2011

No boos for you!Ohhhh my lordie! Is this ever good! No boos around the dinner table for you (if you can get past the whole green thing)!! Your friends will be positively green with envy at your culinary skills! Ramp up the scary and put some roasted fingerling potatoes in the bowl before serving! They look just like scary fingers emerging from the goo!

Seriously, this is a fun stew that tastes similar to a Thai green chili base. It is so flavorful. I got the recipe when I attended a recent cooking demonstration at Native Foods given by Chef Tanya Petrovna. She shows you how to have fun and flavor that is beyond measure. One of my favorite restaurants! I haven’t had much experience with Thai cooking and I was surprised at how easy it was to recreate those flavors at home with her recipe. Soul satisfying green goo!

Try to use organic products wherever you can. Be good to you.

 Ingredients for Paste:

1 Tablespoon coriander seeds

2 teaspoons cumin seeds

½ teaspoon whole black pepper

1 teaspoon sea salt

1-2 jalapeno, chopped

1 cup fresh cilantro, chopped

3 lemongrass stalks, trimmed, finely chopped

2 green onions, chopped

2 Tablespoons peeled and chopped fresh ginger (about a 2” piece)

Zest from two limes

2 Tablespoons lime juice

 

Ingredients for Goo Stew:

1 cup chopped spinach

2 cans coconut milk (I use light, just make sure there is no sugar in the one you buy)

1 cup water

1 zucchini, medium, sliced in ¼” half moons

¼ pound green beans, ends trimmed and cut into 1” pieces

12 ounce package firm tofu, drained and sliced into ¼“ chunks

1 ½ cups whole cashews (raw, unsalted)

¼ maple syrups (use the real deal, no Aunt Jemima here!)

1 Tablespoon soy sauce

½ teaspoon sea salt

¼ teaspoon white pepper

1 cup fresh basil (for garnish)

Lime wedges (for garnish)

 

First, make the green goo paste:

In a small skillet (no oil) hit the coriander, cumin and whole black pepper to toast slightly.

Grind the freshly roasted spices with a mortar and pestle (get creative with a meat tenderizer or something if you don’t have a mortar/pestle).

Add the salt, jalapenos, cilantro, lemongrass, green onions, ginger, lime juice, zest and continue to mash the mix with the mortar and pestle until it becomes a paste. Set aside.  This makes enough paste for a couple of batches of the stew. You can freeze half of the paste for use another day.

 Turn the paste into a stew:

In a blender put in 6 Tablespoons of the paste, 1 cup chopped spinach, and one can of the coconut milk and puree.

In a stock pot, pour in the spinach coconut milk puree, the second can of coconut milks, water, zucchini, green beans, tofu, and cashews and simmer for 10 minutes.

Add the maple syrup, soy sauce, and sea salt and simmer for another 5 minutes.

I pureed a few cups of the goo, then added it back to the pot to thicken it up a bit.

Serve over a little rice or pasta and garnish with fresh basil and lime wedges…..and maybe those roasted fingerling potato “fingers”……Boo!  

Get creative! Any green veggies will do in the goo!

 

This recipe isn’t available in Tanya’s book, but she’s got lots of other great, healthy options. It’s available from:  Native Foods Restaurant Cookbook

Try one of Tanya’s restaurants:  www.nativefoods.com  





Bread is not Boring!

9 10 2011

“I tell you the truth, he who believes has everlasting life. I am the bread of life.” John 6:47-48   

I had an epiphany while working through my Bible study today that I would love to share with you. It involved bread. It’s always good to study around food, no? It’s probably why I paid attention in the first place…..

There is significance to bread in Scripture. It was used as a staple for nutrition. It was also used as an offering to God in the Old Testament.

In the case of David, we know that when he fled from Saul, he ran to Nod and visited Ahimelech who was fearful of David because he knew of David’s conquest over Goliath. David told him a lie that he was “on a secret mission” for Saul and asked for something to eat.

“Now then, what do you have on hand? Give me five loaves of bread, or whatever you can find.” But the priest answered David, “I don’t have any ordinary bread on hand; however, there is some consecrated bread here–provided the men have kept themselves from women. David replied, “Indeed women have been kept from us, as usual whenever I set out. The men’s things are holy even on missions that are not holy. How much more so today!” So the priest gave him the consecrated bread, since there was no bread there except the bread of the Presence that had been removed from before the LORD and replaced by hot bread on the day it was taken away.” 1 Samuel 21:3-6

During the time of David, bread was offered to God as a way to remind God of the covenant that he made with his people (Israel). This is the “Shewbread” that we see in Scripture. It was placed on the altar, and it was 12 loaves of what is thought to be unleavened bread. It was replaced with fresh bread each Sabbath.  

David was given bread that had been offered to God. There is some meaning to this, it is a reminder to David by God of his commitment and covenant to protect him.

Jesus also used 5 loaves to feed the five thousand.

“When Jesus heard what had happened, he withdrew by boat privately to a solitary place. Hearing of this, the crowds followed him on foot from the towns. When Jesus landed and saw a large crowd, he had compassion on them and healed their sick. As evening approached, the disciples came to him and said, “This is a remote place, and it’s already getting late. Send the crowds away, so they can go to the villages and buy themselves some food. Jesus replied, “They do not need to go away. You give them something to eat.” “We have here only five loaves of bread and two fish,” they answered. “Bring them here to me,” he said. And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. The number of those who ate was about five thousand men, besides women and children.” Matthew 14: 13-21

Jesus reminded the disciples and the crowd that he alone is the provisioner of all our needs. He can and will satisfy and sustain us.

  • Five loaves fed David when he fled from Saul.
  • Five loaves fed the 5,000. 
  • Twelve loaves on the altar of the tabernacle as an offering to the Lord.
  • Twelve apostles.
  • Consecrated bread represents the presence of the Lord. It is this bread of the presence that was given to David to remind him of the promise of God.
  • Jesus tells us that he is the bread of life.
  • We use bread during the communion ritual as a reminder of Christ’s body.

In the Old Testament bread is used to symbolize things beyond the obvious of nutrition; the presence of God, unity among a group, wisdom. In the New Testament, bread represents Christ himself, unity of his Kingdom and the Church.

When Jesus tells us that he is the bread of life, he is telling us in short that he is the embodied presence of God. He is wisdom, and unity, and the ultimate nutrition. He alone can satisfy your needs.

Doesn’t that just stir your soul to no end? I hope so! Bread, indeed, is not boring! Grasp at your bread hungrily and greedily….and maybe dip it in a little olive oil and vinegar with some cracked pepper as you do! May it become a reminder of who your Maker is and what promises he has made to us each and every time you have your daily bread.

Reference:

David: Seeking a Heart Like His  (Beth
Moore)

Holman Bible Dictionary 





Tofu Taco Tuesday!

16 08 2011
Tofu Tacos

Tofu has some great benefits. It is an inexpensive source of good plant-based protein, fairly low-calorie, with some calcium and iron to boot! Check the specific package for additional info.

Now if you’re not a tofu lover, please do try to keep an open mind. It really is a good and simple recipe. I promise! There’s something about draining the water out of the tofu that makes it crisp up really nice. A little slice of heaven!

 Yield should be about 8 tacos

  • Ingredients

1 Extra Firm Organic Tofu, 12 ounce package

1 package taco sized tortillas (about 5”)  (I used La Tortilla Hand Made Style White Corn Tortillas today)

2 teaspoons extra virgin olive oil

Shredded green cabbage

Gringo Salsa (recipe follows)

1 can Pickled Carrots (carrots pickled in a vinegar brine with jalapeños, in the international aisle)

Fresh Cilantro

Directions 

Open the tofu and drain the extra liquid. Slice the block of tofu into 8 equal slices along the long side of the block (so they fit the length of the tortillas best). Drain the tofu slices on paper towel. Blot on all sides to remove as much moisture as possible. This is a really important step! 

Preheat a frying pan with the olive oil. When hot (don’t let the oil steam, that’s too hot!) then place the tofu slices in the pan. Fry until golden brown on both sides. Remove from heat and place on paper towel. 

Warm the tortillas, either in the drained frying pan or in the microwave for a few seconds.

Place a slice of tofu on each of the tortillas, top with the shredded green cabbage, gringo salsa, and pickled carrots, top it off with some fresh cilantro leaves…..and enjoy! 

The ingredients store really well for use the next day as long as you package all of the items separately so nothing gets soggy. 

For the Gringo Salsa

Dice:

  • 2 tomatoes (I used some organic heirloom tomatoes today)
  • ½ of a red onion
  • 1 T. fresh cilantro leaves

Mix and enjoy! You may want to add some diced jalapeno to taste if you prefer more of a kick. 

And you know the minute I took this taco picture, I added about 10 more carrots to each taco before eating!  Craving satisfied! 

P.S…..my dog Sadie seems to have developed a fondness for the pickled carrots as well. She was taking them right and left! Good chow!

Hey…..What’s something odd you’ve craved? Post yours in the Comments section below!








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