Happy Pi Day! I hope you get to celebrate with a delightful pie or two. I have a few to recommend in case you’re looking for inspiration.
Lets start with how to make pie crust
Then we can move on to the good stuff:
Pi Day 2017!
Tag: flexetarian
St. Patrick’s Day Green Muffins (Zucchini-Spinach, sugar free, vegan, toddler approved)
Who doesn’t love green food? Oh, yeah, toddlers. Well, except mine who things it needs to be green to be edible! These yummy muffins are packed with vegetables, take their sweetness from the dates, and are good enough I was sneaking them when my daughter wasn’t looking. These are quite green from all the vegetables and would be perfect to introduce on St. Patrick’s Day if you have a picky eater. Also perfect to bring to work to nourish you throughout the day to prepare you for your evening activities. Spread a little almond butter on these and you have yourself a meal.
Spinach Zucchini Muffins -date sweetened
Makes 12 regular muffins
Ingredients
- 1/2 cup finely chopped dates (about 5-7 dates)
- hot water to cover dates
- 1 1/2 cups spelt flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup coconut oil
- 1 packed cup fresh baby spinach
- 1 TBL chia seeds
- 2 cups grated zucchini
- 1 tsp pure vanilla extract
Instructions
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Instructions
- Preheat oven to 350 and prepare a muffin pan with paper liners or by lightly oiling the pan.
- Place chopped dates in a glass measuring cup, pour boiling water over the top just to cover the dates, and set aside to soften, about 5 minutes.
- In a mixing bowl combine all of the dry ingredients, flour through cinnamon.
- When dates are soft place them, the soaking water, coconut oil, and the baby spinach in a blender or food processor and blend until smooth.
- Pour date mixture into bowl with dry ingredients, add chia seeds, zucchini, and vanilla stirring to combine.
- Divide the batter evenly into prepared muffin tine and bake 18-20 minutes until tops turn golden brown and a toothpick inserted in the center of one comes out clean.
- Remove from the pan and allow to cool a bit before eating.
Vegan Pineapple-Cashew-Quinoa Stir-Fry
As part of my New Year’s resolution to cook more new things I have gone back to my cookbooks. The Veganomicon is still one of my favorites, especially for inspiration. I love to page through it and soak up ideas to be turned into food at a later date. However, sometimes you just need to good from a recipe. This delightful pineapple quinoa stir fry is just such a recipe. I have made a few minor changes based on what I had in the house and the recipe below reflects those changes.
This is a lightly fruity stir-fry balanced by the saltiness of the cashews and has the pop of fresh herbs. This can be a main dish or a side depending on your goals. I served only four people as a side last time I made this, but we are all big eaters.
Vegan Pineapple-Cashew-Quinoa Stir-Fry
Originally from The Veganomicon
Ingredients
FOR THE QUINOA
- 1 cup quinoa
- 1 cup pineapple juice
- 1 cup cold water
- 1 teaspoon tamari
FOR THE STIR-FRY
- 1/2 cup roasted and salted cashews (original recipe calls for raw unsalted)
- 3 tablespoons oil
- 1/2 a medium red onion, thinly sliced
- 3 garlic cloves, minced
- 1 hot red chili pepper, sliced into very thin rounds (optional)
- 1⁄2 inch piece ginger root, peeled and minced
- 1 red bell pepper, diced
- 1 cup frozen green peas
- 1⁄2 cup fresh basil, sliced into thin shreds
- 2 tablespoons of fresh mint, finely chopped
- 2 cups bite-size chunks of fresh pineapple
- 3 tablespoons tamari
- 4 tablespoons vegetable stock
- 1 tsp brown sugar
Instructions
FOR THE QUINOA:
- Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
- Cover, place over high heat,and bring to a boil.
- Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
- Uncover, fluff, and let cool.
- For best results,place the quinoa in an airtight container and refrigerate overnight.
- If you’re in a hurry, chill the covered quinoa for at least an hour. I have also done this with warm quinoa and it comes out just fine, but it sticks to the pan a bit more.
FOR THE STIR-FRY;
- Use the largest skillet you have (at least 11 inches in diameter) or a wok.
- Have ALL of your ingredients chopped and easily within reach.
- Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
- Remove the cashews from the pan, raise the heat to medium, and add the oil, red onion, and garlic.
- When the garlic starts to sizzle, add the sliced chili pepper and ginger.
- Stir-fry for about 2 minutes, then add the red bell pepper and peas.
- Stir-fry for about 3 minutes, until the bell pepper is just softened.
- Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
- In a measuring cup, stir together the soy sauce, vegetable stock, and sugar.
- Pour over the quinoa mixture.
- Stir to incorporate completely and coat the quinoa.
- Continue to stir-fry for a few minutes, until the quinoa is very hot.
- Garnish with the chews and serve hot.
Tofuballs with Extra Veggies
I know I just posted the Italian Tofuballs a few weeks ago, but I figured out how to add a few more cups a vegetables to the mix while keeping the flavor and texture. I just had to share. This version calls for an egg, which helps the texture a bit, and helps them hold together. If vegan you can omit the egg altogether or substitute with a few tablespoons of aquafaba. These are a delightful snack, I actually even like them cold, or can be used to go with pasta. My toddler gobbled these up.
Tofu Balls with Extra Veggies
Ingredients
- 2 TBL oilve oil
- 11/2 cup grated zucchini
- 1/2 cup minced onion
- 11/2 cups finely chopped spinach
- 3 mushrooms, minced
- 1 lb water packed extra firm tofu
- 1 TBL Italian seasoning
- 1/4 tsp salt
- 1/4 tsp granulated garlic
- freshly ground black pepper to taste
- 2 TBL nutritional yeast
- 1 egg beaten (omit if vegan, or try 2 TBL aquafaba lightly beaten with a fork)
- 1/4-1/3 cup vegan bread crumbs
- Neutral flavored oil for cooking
Instructions
- Heat a large skillet over medium high heat.
- Add oil, zucchini, onion, spinach, and mushrooms and cook 5-8 minutes or until most of the water has been released and cooked off.
- Mash tofu in a large bowl with your hands or a potato masher.
- Add Italian seasoning, salt, garlic, egg, cooked vegetables, and nutritional yeast and stir together.
- Add bread crumbs a few tablespoons at a time stirring to combine. The mixture should start to stick together.
- Taste the mixture and adjust seasonings to taste.
- Heat about a 1/4″ of oil in a large heavy bottomed skillet to about 350 degrees. I never actually check this with a thermometer, but you should. It should be hot, but not smoking, and when you flick a few drops of water into the oil it should sizzle and pop.
- Form the tofu mixture into walnut sized balls with your hands. Pack them a bit, but don’t worry if they feel loose as long as they hold their shape in your hand. If they don’t add more breadcrumbs until they do.
- Carefully place the tofu balls in the hot oil, and cook until one side is golden brown (3-4 minutes), flip them and cook on the other side another 3 minutes or so until golden brown.
- Unless you have a super huge skillet you will need to work in batches. You might need to add more oil between batches. If this happens don’t forget to reheat the oil before frying.
- Once cooked remove the tofu balls and place on a plate lined with paper towel to drain.
- Serve hot with pasta and sauce, or just eat as is. Super yummy snack!
- You could also bake these on an oiled baking sheet at 375 for about 20 minutes. Still good, but not quite the same.
Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)
Ingredients
1/4 cup all-purpose flour
3 TBL white sugar
2 TBL unsweetened cocoa powder
1/4 tsp baking powder
dash of salt
3 TBL non-dairy milk
2 tsp sunflower seed or olive oil
1/2 teaspoon vanilla extract
3 TBL packed brown sugar
1 TBL unsweetened cocoa powder
6 TBL boiling water
Instructions
In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
Mix in milk, oil, and vanilla with a fork until smooth.
Spread batter evenly in the bottom of the bowl.
Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
Allow it to cool for a few minutes before digging in.
Highly recommended that you serve with ice cream.
Last minute Valentine’s Day plans? I’ve got you covered. This is a super simple recipe that uses common ingredients that can be found in any corner store. It only takes a few minutes to make, but tastes like you really though about it. You even make it in the vessel you are serving it in so only one dish. This is the perfect size for sharing with your special someone, or for eating yourself while you watch sappy movies and wonder why you don’t have a special someone.
Vegan One Bowl Chocolate Fudge Pudding Cake for Two (microwave version)
Ingredients
- 1/4 cup all-purpose flour
- 3 TBL white sugar
- 2 TBL unsweetened cocoa powder
- 1/4 tsp baking powder
- dash of salt
- 3 TBL non-dairy milk
- 2 tsp sunflower seed or olive oil
- 1/2 teaspoon vanilla extract
- 3 TBL packed brown sugar
- 1 TBL unsweetened cocoa powder
- 6 TBL boiling water
Instructions
- In ungreased cereal sized bowl, or large shallow mug, stir together flour, white sugar, cocoa, baking powder, and salt.
- Mix in milk, oil, and vanilla with a fork until smooth.
- Spread batter evenly in the bottom of the bowl.
- Sprinkle with brown sugar and 1 TBL cup cocoa. Pour boiling water over batter.
- Microwave on high for 2 minutes until the cake is set and there is a fudgy looking pudding.
- Allow it to cool for a few minutes before digging in.
- Highly recommended that you serve with ice cream.
Vegan Affogato for Valentine’s Day
Valentine’s day is just around the corner, and I’m sure you are planning for a lovely evening. I hope you get to stay home snuggled with your special someone, be that your dog or a human partner. To celebrate I am bringing you a super simple treat to finish the evening (or get it started…) Afffogato, which is traditionally espresso over ice cream. Here it is the delightful cold brew whiskey coffee from last week over vegan ice cream. If you are able, you should make your own. I recommend a simple vanilla flavor, but please be adventurous. If making ice cream is out of the picture, then store bought is fine. I love Luna and Larry’s coconut bliss as a second best to my own. And, well, let’s say you are reading this 2 hours before your date arrives. No stress, just go buy some espresso, mix it with a little whiskey, pour it gracefully over ice cream, and you are in business. No one will know you had grand plans to truly impress, but got caught by a snowstorm and had to make do.
Affogato
Ingredients
- 2 scoops vanilla ice cream
- 2 shots cold brew whiskey coffee
Instructions
- Scoop ice cream into two small pretty cups.
- Pour one shot of whiskey coffee over each cup of ice cream and serve.
- It is nice to let the ice cream melt a little to help sweeten the whiskey coffee, so eat slowly and savor each bite.
Cold Brew Whiskey Coffee
In celebration of my birthday, which is today, I am sharing this delightful little idea. It came from a fun restaurant near us in Somerville, MA: The Kirkland Tap and Trotter. They have an affogato there with vanilla ice cream and whiskey coffee. Our server explained to use they used whiskey as the liquid in which to cold brew coffee. Mind blown! It was absolutely amazing and I had to try it at home. So simple, so amazing. Make sure to get good coffee beans and grind them at home if you have that ability. They should be very coarsely ground, even more coarse that a regular french press coffee grind. Make and serve responsibly giving a toast to my birthday.
Cold Brew Whiskey Coffee
Ingredients
- 62 grams, or about 1 1/4 cups coarsely ground coffee beans
- 2 cups whiskey, I used Jameson with great results
- 2 cups cold water
Instructions
- Combine ingredients in a French press , or any type of container if you don’t have a French press, and stir well.
- Set aside in a cool dark place overnight, at least 12, should be closer to 24 hours if you have the time.
- Stir occasionally, like every 6-8 hours. When you think of it.
- Press, or strain coffee from liquid and discard the coffee grounds.
- Store your precious liquid in covered container in the refrigerator.
- It will keep for a very long time, but you may not be able to resist it.
Vegan Mushroom Walnut Pâté
I’ve been really hungry lately, Truthfully, I’m always really hungry, but it seems especially bad lately. I think it’s because I’ve finally started working out again post baby. Being hungry is good and bad for me. I love to eat, but I actually hate snacks. I pretty much never want to eat snacks. More often than not they aren’t very good, and then you can’t eat something you really want to eat because you’re full. Also, rarely are snacks good for you, at least the ones that taste good. So, I don’ t like snacks. If I do snack (and I do, several times a day) I usually eat a small portion of leftovers because it’s just better food. I’m ranting about this because this Pâté is an exception. I made it for guests, and then ended up eating it for days and looking forward to it!
This delightful Pâté -originally from the Veganomicon– is super easy, and you probably have almost everything in your pantry. I used fresh herbs in mine because I happened to have them hanging around. The original recipe calls for dried so I’m sure that would be fine if it’s what you have on hand.
Vegan Walnut Mushroom Pâté
Originally from Veganomicon
Ingredients
- 3 TBL olive oil
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 TBL fresh tyme or 1 tsp dried thyme
- 1 TBL fresh tarragon or 1 tsp dried
- 3/4 tsp salt
- freshly ground black pepper to taste
- 1 LB cremini mushrooms, chopped
- 1 cup lightly toasted walnuts
- 3/4 cup cooked cannellini beans
- 1 tsp balsamic vinegar
- up to 1/4 cup vegetable broth (I didn’t use any)
Instructions
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
- Add the onions and saute for 3 to 5 minutes until translucent,
- Addthe garlic, thyme, tarragon, salt, and pepper, and cook another minute.
- Add the mushrooms and cook for 7 to 10 minutes until they are very soft, lowering the heat if necessary to prevent them from burning.
- While the mushrooms are cooking, place the walnuts in a food processor or blender and process until very fine.
- Add the cooked mushroom mixture to the walnuts in the food processor, along with the balsamic vinegar, beans, and remaining tablespoon of olive oil. Process until smooth, adding the vegetable broth 1 tablespoon at a time as needed to make a smooth puree. Note: I didn’t need to use any.
- Continue to puree the ingredients until the pate resembles a smooth, thick and spreadable paste.
- Scrap mixture into an airtight container and chill for at least an hour before serving, to allow the flavors to meld.
Happy Food Ninja 