Roasted Red Pepper Hummus Lunch FEAST!

Yesterday I discovered the best Farmer's Market. It had so many "odd" fruits & veg that I was in heaven! So I decided to make a Vegan FEAST and bring it in to work.

I'll list everything I brought & give you the recipe for the Hummus.

Roasted Red Pepper Hummus
with
Baked Pita bread triangles
Romaine Lettuce spears
Purple Bell Peppers

Yellow Watermelon

Mixed Nut Brittle


HUMMUS~~~

(I made a double batch)

6-8 cloves of garlic minced (use as much or as little as you prefer)
2 Cans Garbanzo beans (drained)
3/4 Cup Tahini
1 Cup fresh squeezed Lemon Juice
1 Cup Roasted Red Peppers
6 Fresh Basil Leaves
About a Tablespoon of Olive Oil

In a food processor mix Beans, Garlic, Tahini, and Lemon. Process until mixture is smooth. Add Roasted Peppers and Basil, process until well blended. Season with Salt & Pepper to your taste.
I used the olive oil only because I wanted to loosen it up a bit. You may not need to. I also think next time I will save the bean liquid & add that to loosen instead, or in addition. This mixture is so personal. Make sure to keep checking as you add ingredients to make sure it is to your liking.

NUT BRITTLE~~~

Mixed Nuts (whatever combination you like)
Raw Sugar
Cinnamon
Vegan Butter substitute

I put the sugar & cinnamon on a low/medium heat in a sauce pan on the stove top. Just keep watching & stirring to ensure it doesn't burn....It will take a while, but just be patient. Add the butter after the sugar is melted, then the nuts. This mixture is completely up to you in how much you want of everything. Just eyeball the ratios. I want to say I used about 2 cups of sugar & about the same amount of nuts. Then about a tablespoon of cinnamon and "butter". Mix everything until well covered, then quickly transfer on to parchment paper to cool. It will be a big sheet of yumminess, so after it has cooled completely, just crack it into little pieces & enjoy.

I have to say, this little lunch FEAST was a hit!! It was very tasty, and light. With the brittle as a little "dessert" at the end. The different colored Watermelon & Peppers seemed to appeal to everyone too!

It was a good day!!! :o)

Spinach Pesto

*My camera is on the fritz, so I picked an image off the Internet very, very similar to what mine looks like

Tonight I made the most delicious Spinach Pesto

It was very easy & oh so delicious!

INGREDIENTS

2 big bunches of Organic Spinach
1 whole bulb of Garlic
1/2 cup Pine Nuts
1/2 cup Nutritional Yeast
1 Lemon
White Truffle oil (any oil you like will do)

First I toasted the Pine Nuts at 375 degrees, just until they started to look "toasty". In the food processor I put Garlic, Nutritional Yeast, & toasted Pine Nuts, mix about 15 seconds or until pretty well blended. Then I added all the Spinach. I like to do it a bit at a time, so I don't overload the machine. Add the juice of 1 lemon. Then while it is all blended & still running, add the oil. You can use as little or as much as you like. I used about 1 Tablespoon.

That's IT!

Very easy & Oh SO YUMMY!

Put on your favorite pasta, use as a dip, as a pizza base....Or whatever else you like!

Birthday Cake!

CHOCOLATE CAKE with ALMOND BUTTER CREAM FROSTING and FRESH STRAWBERRIES

(The cake hit some bumps on the way to work, so sorry for the lopsided almonds, AND I forgot to take my own pretty picture, so it's from a cell phone...:o(...Oh well, you get the idea)


It was my turn to make a cake for a colleague at work, and it was my son's birthday too today. So I decided to try my hand at making a pretty, official looking, birthday cake :o) Usually my cakes are small, and it's mostly just the cake & some fruit on top. But this time, I threw all caution to the wind & didn't listen to the voice in the back of my head telling me how unhealthy all the sugar was, and made a yummy, sugary, fattening, CAKE. (Yes, it's so epic it needs to be in CAPS)...:o)...Here's all the recipes and info......

THE VERY MOIST CHOCOLATE CAKE~~~

1 1/2 cups all-purpose flour
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt, optional
5 tablespoons canola or vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water

Directions:

Preheat oven to 350 degrees

Combine flour & cocoa first in a sifter, sift well, right into the mixing bowl
Then add the sugar, salt, & baking soda and mix well.

Make three deep holes in the dry mixture.

Into one hole, pour the oil, into the next hole, pour the vinegar, and into the final hole, pour the vanilla.Then pour the cold water all over.

Mix a bit by hand, then blend well with your electric mixer until there are no more lumps.

Pour into a lightly sprayed (with Vegan cooking spray) cake pan.

Bake for 30 minutes, test with a toothpick. If still not done, bake a few minutes more.

I doubled this recipe. But I did each cake separately. I did not mix 2 cakes in one big bowl. I just mixed the second one while the first was baking.

When they are done, put them on a counter to cool COMPLETELY! This cake is SUPER moist, and needs to be absolutely cooled before you remove it from the pan, or try to frost it. I had a disaster when I was in too much of a hurry. So I'd actually suggest to make the cakes the night before you need them, so as to ensure they are very cooled & set.


FILLING...STRAWBERRY FROSTING...WITH FRESH STRAWBERRIES~~~

2 sticks (1 cup) Earth Balance Vegan butter sticks
3 1/2 cups confectioners' sugar
1/2 cup fresh strawberries, blended well
1/4 t. vanilla extract

In a large mixing bowl using an electric mixer, cream the "butter" until well blended and fluffy. Add the confectioners' sugar gradually, starting with a low speed setting and moving up to a medium speed setting once all has been added, and mix until well blended. Add the vanilla extract and strawberries, mix until the frosting is smooth and creamy.


OUTSIDE FROSTING...ALMOND BUTTER CREAM

1/3 cup Vegan shortening
1/3 cup Earth Balance Vegan butter sticks
3 1/2 cups confectioners' sugar
1 1/2 tsp almond extract
1/2 tsp vanilla extract
1 tbsp water or almond milk (more as needed)(you can use whatever "milk" you like)

In a large mixing bowl using an electric mixer, cream the "butter", shortening, almond and vanilla extract until well blended and fluffy. Add the confectioners' sugar gradually, starting with a low speed setting and moving up to a medium speed setting once all has been added, and mix until well blended. Add the water or "milk" while blending in the sugar. Keep blending a while after all the ingredients are in to make sure it is very fluffy.

I doubled this recipe all in the same bowl, for the big cake that I made.


ASSEMBLY~~~

Lay one cake, level side down on your plate.
Frost with the strawberry frosting.
Place fresh strawberries over entire thing, then add more frosting. (This will be to your liking. You can use a little or a lot.)
Then put second cake on top (flat side down)
Push down GENTLY to ensure it has a good solid "stuck together-ness". Frost around the edges first, sealing the two cakes together & locking all the strawberries & frosting inside the middle. Continue frosting the entire cake.

TOASTED ALMOND RIM~~~

I also toasted, then ground coarsely, slivered almonds.
You want them to be cooled completely too, so maybe do it the night you bake your cakes to ensure they are.

After the whole cake is frosted, get a handful of almonds, and gently push them into the edges. Continuing all the way around, and up the sides to your liking.

FRESH SLICED STRAWBERRIES FOR GARNISH ON TOP~~~

Then arrange the strawberries on top. You can make it pretty like mine, or in whatever pattern you like! You can cover the whole top if you want to! IT'S YOUR CAKE! GO CRAZY!! :o)

Then just slice & enjoy!

*Some words of caution.....

*I would suggest you not garnish the top until you are about to serve, as the fresh strawberries tend to "bleed" some juice. If you have to garnish & have it sit for a while, I'd suggest slicing the night before, and putting them on a paper towel, to absorb some extra juice.

*Like I said, this cake is VERY moist, so really make sure it is VERY cooled before handling.

*If you put too much filling in, it will want to ooze out too much. Don't frost to the very edge...When you put the other cake on top, it will force it out, so you won't have to worry you aren't going to have filling on the edges. When you go to frost the whole thing, make sure you put the outer frosting on in a way that is forcing all the filing to stay put.

Thai Red Curry/Coconut Tofu with Jasmine Rice

Today I decided to make one of most favorite dishes. Thai Red Curry/Coconut Tofu with peppers and Jasmine Rice.
Again, I make enough to feed an Army, but you can downsize. This dish is also one of those that you have to play around with a bit. The Red Curry is added to your taste. As well as the Lemongrass. I'll just tell you how I made mine today & then you can find your own way when you make it for yourself.

In a large pan, first make the sauce

Red Curry/Coconut Sauce
3 Cans of Coconut Milk
4 oz. Thai Kitchen Red Curry Paste
4 oz. Gourmet Garden Organic Lemongrass Paste
1 tsp. Sea Salt
The juice of 1 large, or 2 small Limes
2 tsp. cornstarch (dissolved with a little water in a small bowl, before you add it to the sauce)

The Thai Kitchen brand of Red Curry paste has Lemongrass, & Lime included, (in addition to other ingredients) but I like to add even more. You can use your own judgement on this. Some don't find it necessary to add anything but the Red Curry. But make sure if you don't use this brand, that you make sure whatever brand you do use is Vegan. Most Red Curry Pastes have Fish Oil in them.

Also, I like to use the Gourmet Garden Organic Lemongrass paste instead of fresh, only because it's easier. Again, if you prefer to do it yourself & use fresh...go ahead! :o)

I like to let this simmer together for a bit, taste testing. This is the time to add more curry or lemongrass. Remember, you can always add more...NOT remove! So go slow!

When your sauce is where you like it add

1 each of Red, Yellow, and Orange Pepper. Sliced into strips.
2 lbs. Extra Firm Tofu. Water squeezed out and cut into pieces.

Simmer for about 15-20 minutes.

While that is simmering, make your Jasmine Rice

Any one you like will do. Just prepare to your choices directions.

For mine I do 1 cup uncooked Rice, to 2 cups water.
Put in pan together, stir, bring to a boil, then uncover & simmer for 15 minutes or so. Fluff with a fork. Cover until you are ready to use.

I like to only make up enough rice for one meal at a time so it doesn't get dried out.

Again, this is one of those dishes that will get better & better as it sits.

ENJOY!!

Three Bean/Quinoa Salad

(Sorry for the blurry picture!)

I think this is my most favorite thing I've EVER made! SERIOUSLY! It came out SO YUMMY!

I make HUGE batches of things, so that after they have sat for a while, they taste EVEN BETTER. And I have them for a lot of meals. So you can downsize if you want.

1 Cup uncooked Red Quinoa
1 1/2 Cup Water (or you can use vegetable broth)
Boil Water, then add rinsed Quinoa. Reduce heat and simmer for 15 minutes, or until liquid is gone. Let cool.

1 15.5 oz. Can Black Beans
1 15.5 oz. Can Small White Beans
1 15.5 oz. Can Garbanzo Beans
All drained and rinsed (You can use any combination of beans you like too)

Chop into "smallish" sized pieces~~~

2 Seedless Cucumbers
1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
1 Medium Purple Onion
2 containers of Grape tomatoes (Halved)
Cilantro (rinsed and finely chopped)

Again, any combinations of vegetables work here. Use what YOU like, or what is freshest when you go to buy them.

Dressing~~~

In a small bowl with lid, Mix,

Juice of 3 Small Limes (I REALLY love lime, but you can use Lemon if Limes are too strong for you)
1/4 Cup Olive Oil
1 Tablespoon Minced Garlic
Salt and Pepper to taste

Cover & shake until combined

Mix all ingredients in a HUGE container AND ENJOY!!!

Remember, the longer it sits, the better tasting everything gets. I couldn't wait, so I ate it RIGHT AWAY & it was already SO GOOD! :o)

Beans and Greens Soup

This is a hearty soup. Very good for you, and easy to make. Again, you can do all, some, or none of the ingredients Organic, it's up to you.

In a soup pan, start with

2 Tablespoons Olive Oil
Minced Garlic (I like A LOT, but you can use however much you like)
Saute until slightly browned

Add

1 box Organic Vegetable Broth
1 Cup Water
1 15.5 oz. Can of Cannellini Beans with liquid
Big Bunch of Kale (washed and ripped into little pieces, without using stalks)
1/2 Cup Nutritional Yeast Flakes
Salt and Pepper to taste

I brought everything to a boil, then covered & reduced the heat.

Cook for 1/2 Hour. Stirring here & there.

I find that Kale is a bit tough, that's why I put it in right at the beginning. You can adjust that if you like it on the chewier side.

You can also puree any or all of this soup too.

At the time I made it, I had to puree everything I ate, so I did the whole thing, all the way.

The picture is before I did that.

Some recipes call for you to cook the beans some, puree as little or much as you want, then add the Kale.

Do whatever you want, play around with your own tastes.

I served this with homemade wheat bread too.

Very yummy & goes a long way.

Each day it sits, the flavor gets better & better

Enjoy :o)

Vegan Chocolate Cupcakes with "Cream Cheese" frosting

Well, it being Valentine's Day tomorrow, I wanted to make a sweet treat. Plus I've been watching "Cupcake Wars" on The Food Network far too much late at night...LOL...So I decided I HAD to make some cupcakes! And of course they HAD to be Vegan.

I have to say, they came out really well. The only thing I'd change next time, is the frosting. It was a bit too sweet. I think I'd cut back on the sugar.

Other than that they are DIVINE!!!

I can't wait to bring them into work & fool all my carnivorous co-workers! :o)

Now, I threw all caution to the wind & used very non "good for you" ingredients. Of course, all ingredients can be altered & made organic, etc.

Plus you can also include choc. chips, nuts, dried fruit, or whatever you like.

The frosting can also be altered anyway you like. You could add food coloring, or fruit & nuts in that as well.

The skies the limit when it comes to cupcakes!!! I just wanted a very simple recipe this time....But I'm sure as I watch "Cupcake Wars" more & more, I may be posting a lot of variations to this basic recipe! :o)


Vegan Chocolate Cake & Cupcake Recipe

Preheat oven to 350 degrees

1 & 1/2 cups all purpose flour
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Sift together; Flour, sugar, cocoa, baking soda, and salt.
Add the oil, vanilla, vinegar, and water. mix together until smooth.

Spray empty cupcake cups with non-stick spray. Fill each cup 3/4 full.

Bake for 15 min. or until toothpick comes out clean.

Let cool.


Vegan "Cream Cheese" Frosting Recipe

1/2 cup vegan cream cheese substitute (such as Tofutti)
1/2 cup butter substitute (I like Earth Balance organic buttery spread....left at room temperature)
1 teaspoon vanilla extract
1/4 cup soy flour
2 cups confectioners' sugar

Beat the "cream cheese" and "butter" together with the vanilla extract in a mixing bowl until light (in texture, not color)
Beat in the soy flour.
Followed by the confectioners' sugar until light & fluffy.

Refrigerate at least 20 minutes before using.



Then all that's left to do is frost & ENJOY!!