Wednesday, October 25, 2017

No-Egg Salad

This recipe idea originated here: Isa Chandra's Tofu Frittata

Replacing the tamari/soy sauce was easy enough. How to replace the tofu took more thought. Technically this recipe is not Vegan because of the yeast. It depends on your personal viewpoint on yeast. Also Dijon mustard might be problematic for some people. I suggest using another mustard that works for you if need be, or leave it out completely.

Equipment needed: Blender or Vita-Mix with the Dry Container or Food Processor, Spatula, 1 cup Measuring Cup, ¼ cup Measuring Cup, ¼ tsp Measuring Spoon, 1 tbl Measuring Spoon, Small Bowl with Lid, Larger Bowl with Lid, Knife, Cutting Board, Tamper (optional), Peeler (optional)

¼ cup Walnuts or raw Sunflower Seeds
~¼ cup Apple Cider Vinegar (ACV)

Soak the nuts/seeds in the ACV overnight in the fridge. The ACV should cover the nuts/seeds. Use the small bowl with lid or a coffee cup with some sort of cover.

1 Zucchini
1 cup cooked Brown Rice

Drain the nuts and put them in the blender/food processor with the rice and the zucchini (chopped to make it easier to blend). This may require tamping. This can be anywhere from a coarse blend (more textures) to a smoother mixture (possible sandwich spread) depending on your preference. If using sunflower seeds, they can be added later for more texture or put in the blender. For a smoother texture, add avocado to the blender. The following ingredients might need bumped up if adding avocado.

Empty blender into the larger bowl.

3 tbl Nutritional Yeast
½ tsp Dijon Mustard (or just do a small squirt)
¼ tsp Turmeric
Diced Onion
Diced Garlic
Salt and Pepper to taste

Stir all ingredients together. Let sit in the fridge for an hour to allow the flavors to meld.

Friday, October 20, 2017

Cinnamon Apple Oat Bars

I made a similar bar with raspberries and dark chocolate chips that was a huge hit with my tasting crew. I won't post that recipe yet as it's not ready for prime time. It will be similar to the following, after I adjust it - the coconut shreds didn't add to the flavor, but they added quite a bit to the saturated fat content. I also tried it with blueberries but I didn't have enough blueberries on hand for what I really wanted to do and I added flour which turned out to be a big mistake. Those are currently in the dehydrator to see if they'll work as crackers. Really thick crackers.

Equipment needed: Vita-Mix with the Dry Container or Food Processor, Knife, Cutting Board, Bowl, Spatula, 1 cup Measuring Cup, 1/2 cup Measuring Cup, 1 tbl Measuring Spoon, Spoon, 2 Cookie Sheets, Parchment Paper, Oven, Turner, (optional) Pizza Cutter

I bought some silicone baking sheets to use instead of the parchment paper. One day I'll wash them and start using them. They would've been great for this recipe as the dough stuck to the paper. I imagine the silicone would peel off easier.

Preheat the oven to 350℉

Wet Ingredients:
2 Zucchini (about 7" long)
1 jar (24 oz) Applesauce
1/2 cup Water

In the blender, dump the entire jar of applesauce. Add the 1/2 cup of water to the jar to get the rest of the applesauce out, and pour that in the blender too. I washed the zucchini instead of peeling them this time around. Do whatever feels best for you. Cut off the ends and chop them into manageable chunks before adding them to the blender. Work up to high speed and liquefy the lot.

This filled the Vita-Mix dry container. Pour half or so into the bowl, if needed.

Semi-Wet Ingredient:
1/2 cup raw Almond Butter

Add the almond butter to the remaining mixture in the blender. Blend until well-mixed. Pour this into the bowl. Use a spatula to scrape out the blender.

Dry Ingredients:
4 tbl Cinnamon
3 cups gluten-free Rolled Oats

Stir in the dry ingredients - I used the spatula for this as it helps with scraping the sides of the bowl while stirring. I first added the cinnamon to be sure it was well mixed, and then added the oats. The color may not be appealing - it will bake up much prettier. The mixture will be wet - not really like dough. The oats will absorb a lot of liquid while baking.

Cover 1 cookie sheet with parchment paper (or silicone baking sheet). Pour the mixture down the middle of the sheet. Use the spatula to spread it out as evenly as possible. My oven likes to crisp the edges, so I shoved the outside edges back a little bit to make them thicker. That worked well.

Bake for 30 minutes. Take the second cookie sheet and place it upside down on top of the first one. Flip as one unit. Remove the first cookie sheet. If possible, remove the parchment paper. If it sticks too much, leave it on. Bake for another 30 minutes.

Remove the parchment paper if it's still on. Cut into squares or bars. Slide the turner under the bars to unstick them from the cookie sheet. This might be easier to unstick first and then cut - not sure. Take the first cookie sheet and place it upside down on top of the second one. Flip as one unit. Remove the second cookie sheet. Lower the oven temp to 250℉ and bake for 10 more minutes. Remove from oven and let cool.