Monday, January 25, 2010

Raisin and Carob Cake



Raisin and Carob Cake
1 cup cold water
2/3 cup raisins
2 Tbsp. carob powder
1/3 cup oil
1 Tbsp. lemon juice
1 tsp. vanilla
1 1/2 cups flour or gluten free flour blend
1 tsp. baking soda
1/2 tsp. salt
nuts (optional)

In blender, process together water, raisins, and carob powder. Add oil, lemon juice, and vanilla. Pour into a large bowl and add remaining ingredients. Mix together gently. Pour into a greased 9-inch square pan.  Bake at 350 degrees F for 35 minutes.

Apple Nut Bars



APPLE NUT BARS

1 1/2 c. quick rolled oats*

3/4 c. dates, chopped
1 tsp. orange peel, grated
1/2 tsp. salt
1/4 c. walnuts, chopped
1/4 c. olive oil

1 c. apples, raw, shredded

Combine all ingredients and then press together into a flat casserole dish. Allow mixture to stand for 10 minutes. Bake at 375 degrees for 20-25 minutes. Slice into small squares and enjoy.


*use gluten free oats if necessary 

Thursday, January 21, 2010

Hummu Yummis



Hummus

2 cups garbanzos, cooked
garbanzo liquid, as needed
1/4 cup fresh lemon juice
2 cloves garlic
1/3 cup tahini*
1 tsp. onion powder
1/2 tsp. salt
handful fresh cilantro

Combine all the ingredients except cilantro in a food processor and blend until very smooth and creamy. Add garbanzo liquid as needed. Taste and then adjust seasonings, adding more lemon juice, onion powder, or salt if needed. Add fresh cilantro and blend only until leaves are chopped slightly.

*tahini is sesame butter; be sure to keep the unused portion in the fridge as it oxidizes quickly and becomes rancid if left at room temp.

Serve as a dip for corn or pita chips. Or serve with bread or rice cakes. This is a recipe that improves with age --- it's always better the next day after the flavors have melded.

Tuesday, January 19, 2010

Crepes


Crepes

1 cup garbanzo flour
1 cup water or soymilk
1 teaspoon olive oil
1 teaspoon salt

Place all ingredients in a blender and mix.  Place a very thin coat of olive oil on a non-stick pan. Add enough batter to thinly cover the plan.  Cook over medium-high heat until the top is dry, then turn and cook another minute.  Remove from heat and serve.


Serves 2 - 4 

Thursday, January 14, 2010

Split Pea Soup


There's a health food store in town that serves wonderful soups, salads, and sandwiches.  One of their specialties is this wonderful split pea soup.  Savory, smooth, and flavorful --- this recipe is a keeper!  Simple, fast, and absolutely a 30-minute-meal!

Split Pea Soup

4 cups split peas
water

1/2 chopped onion

2 Tbsp. Bill's Best Chick'nish (heaping)
2 Tbsp. Hickory Smoke (heaping)
sea salt to taste

1 cup cashews*
2 cups water

Cook split peas and onion. When tender, blend cashews and 2 cups water in blender. Add seasonings. Pour into split pea mixture. Simmer until thickened. Serve.



*For additional flavor, roast raw cashews in the oven for a few minutes first.

Butternut Soup


Grandpa grew butternut squash in abundance this year.  He gave us two large boxes of squash and we are enjoying them prepared in a variety of ways.  Butternut squash soup is a favorite!


Butternut Soup

6 cups
butternut squash, peeled and diced
3 cups stock
1 cup apple cider
2 med. apples peeled and seeded
2 tsp curry powder
1 med onion, diced
1/2 tsp salt

1 can coconut milk

Place all ingredients into pressure cooker; secure lid.  Set pressure to
soup and timer to 10 min.  When cooking is complete puree the soup in a blender.  Add coconut milk and serve.

*A kettle and stovetop can also be used; just cook until soft.


Savory Lentil Soup


Winter and soup make a wonderful combination!  There's nothing nicer than a hot cup of soup for lunch or supper when the weather is cold outside.  I've been in soup mode for awhile, and have enjoyed making a variety of soups for the family to enjoy.  Here's what cooking in my kitchen right now. . .


Savory Lentil Soup


1 cup lentils, dry
3 - 4 cups water
1/4 tsp. cayenne pepper
1/4 tsp. thyme
2 bay leaves
dash of salt
1 onion, chopped
1 tsp. oil 
1/2 cup brown rice, uncooked



Simmer on medium heat until lentils and rice is tender.  Add more water if desired.  Adjust seasonings to your liking.  When done stir in 1 Tbsp. lemon juice.


Spoon into large mugs or bowls.  Garnish with a sprig of parsley.  Enjoy!


More recipes for any season at www.mycozykitchen.blogspot.com 

Wednesday, January 06, 2010

Raw Tamales



Usually I post recipes on my blog, but this time the tables are turned and I am requesting a recipe from you! Recently I ate the most delicious raw tamales at a vegan restaurant. The flavors in the fillings and sauces were beautifully developed. I would love to make some of my own, but find myself not knowing where to start. Do you have a favorite vegan tamale recipe? It doesn't have to be raw, although raw would be welcome. I just need a starting point to develop something close to this dish. Yum! It was so good!

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

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*Recipes and photos copyright@LaTeaDah 2005 - 2012