Thursday, July 26, 2018
Friday, July 20, 2018
Thursday, July 12, 2018
Tuesday, February 14, 2017
Vegan Valentines "Heart Beat Lasagna"
Come check out my Steemit! https://steemit.com/@charityislove
My hubby and I made this, together, neither of us knowing how it would turn out, since I didn't follow any recipe, we just bought some ingredients that I thought would go well, together for a vegan lasagna.... all we knew is that he would use the mandolin to slice the beets and zucchini, and then shape the beet slices into hearts.
We decided to bake it rather than eat it as raw lasagna, as I had originally planned for it to be raw, but when he suggested that we bake it, I thought about it only for a couple seconds and agreed that everything might just set better and it would be easier to cut into slices, so I said we should do it at 350 degrees for 40 minutes.
My hubby could not say enough good things about it.... I love when our projects work out!
I thought I'd share the recipe. Every measurement is only approximate and one may adjust to one's own taste. It is basically, zucchini strips for noodles, marinara made with sundried tomatoes, bell peppers, olive oil, two dates and spaghetti seasoning all whipped in a blender, pesto made with pumpkin seeds, organic salad greens, cilantro, lemon juice, parsley and a little salt, ground up in a food processor, and the "cheese" layers is just soaked cashews (about three cups) lemon juice, nutritional yeast, cayenne powder and a little salt.... also whipped up in a food processor while adding a little water at a time. The final layer on top of a second "cheese" layer is dill weed powder and the heart beets. I'll just show some photos from the process:
We're still learning to be better food photographers, but these still look pretty good and give the general idea. As time goes on, we'll be more nit-picky on how we arrange our food and dishes, as well as know the best lighting, though I think our lighting is pretty good... This morning I had a large slice.... and it is what makes me think it is possibly the best lasagne I ever had. How lasagna tastes the next day is always my test. Overnight, in the fridge, it all set even better, so my slice showed all the layers.... and the pesto and "cheese" layers were a perfect texture... and more nutty and flavorful.
Come check out by blog on Steemit: https://steemit.com/@charityislove
My hubby and I made this, together, neither of us knowing how it would turn out, since I didn't follow any recipe, we just bought some ingredients that I thought would go well, together for a vegan lasagna.... all we knew is that he would use the mandolin to slice the beets and zucchini, and then shape the beet slices into hearts.
We decided to bake it rather than eat it as raw lasagna, as I had originally planned for it to be raw, but when he suggested that we bake it, I thought about it only for a couple seconds and agreed that everything might just set better and it would be easier to cut into slices, so I said we should do it at 350 degrees for 40 minutes.
My hubby could not say enough good things about it.... I love when our projects work out!
I thought I'd share the recipe. Every measurement is only approximate and one may adjust to one's own taste. It is basically, zucchini strips for noodles, marinara made with sundried tomatoes, bell peppers, olive oil, two dates and spaghetti seasoning all whipped in a blender, pesto made with pumpkin seeds, organic salad greens, cilantro, lemon juice, parsley and a little salt, ground up in a food processor, and the "cheese" layers is just soaked cashews (about three cups) lemon juice, nutritional yeast, cayenne powder and a little salt.... also whipped up in a food processor while adding a little water at a time. The final layer on top of a second "cheese" layer is dill weed powder and the heart beets. I'll just show some photos from the process:
We're still learning to be better food photographers, but these still look pretty good and give the general idea. As time goes on, we'll be more nit-picky on how we arrange our food and dishes, as well as know the best lighting, though I think our lighting is pretty good... This morning I had a large slice.... and it is what makes me think it is possibly the best lasagne I ever had. How lasagna tastes the next day is always my test. Overnight, in the fridge, it all set even better, so my slice showed all the layers.... and the pesto and "cheese" layers were a perfect texture... and more nutty and flavorful.
Come check out by blog on Steemit: https://steemit.com/@charityislove
Tuesday, February 7, 2017
Another foraging treasure from last Summer!
Wild Raspberries and blackberries!!!
.... and I just so happened to have a bag of Bob's Red Mill pie crust mix..... and enough coconut oil to make a great pie crust.... so here are a couple photos of berries and the pie!
It is a long way until Summer, but look at it this way: soon, it will be warm enough to tap some maple trees.... and from then, it is only a short time until Spring.... so, here's a memory.... and here's to warm, sunny days, ahead!
.... and I just so happened to have a bag of Bob's Red Mill pie crust mix..... and enough coconut oil to make a great pie crust.... so here are a couple photos of berries and the pie!
It is a long way until Summer, but look at it this way: soon, it will be warm enough to tap some maple trees.... and from then, it is only a short time until Spring.... so, here's a memory.... and here's to warm, sunny days, ahead!
Monday, February 6, 2017
Pine Nut Friendlies Second Attempt, Much Better!
This is a recipe from the cookbook, 'Street Vegan'.... my first attempt did not go this well because I substituted coconut oil for vegan margarine... and the coconut oil caused the cookies to start to burn at the bottoms and I needed to take them out almost 10 minutes early.
For my second attempt, I still used coconut oil, but baked them at 325 degrees instead of 350 degrees and they came out perfect!
This time, I also chose not to lightly grind the pine-nuts, but mixed them in, whole. I wanted to be able to showcase the while pine-nut experience about them.
For my second attempt, I still used coconut oil, but baked them at 325 degrees instead of 350 degrees and they came out perfect!
This time, I also chose not to lightly grind the pine-nuts, but mixed them in, whole. I wanted to be able to showcase the while pine-nut experience about them.
Sunday, February 5, 2017
Our Tomato Tart
Awhile back, my husband (then, fiance) helped me to make this tomato tart to enter into our home-town pie baking contest. As much as the pie looked beautiful and tasty, we had a problem with the crust because we did everything at the last minute and did not have enough time to soak the walnuts. Our pie is an adaptation of Laura Miller of the Youtube show 'Raw, Vegan, not Gross.... but we added avocado and freshly picked garden basil.
Our pie did not win.... and we never got to eat it for ourselves..... but this photo reminds me that I want to make it, again.... and maybe make another one to enter into the contest, next Fall.... this time, though, we will make one to eat, for ourselves.
My husband is adorable.... I still think of his reaction when i asked if he'd like to help me make a pie for the contest. He was excited and enthusiastic to do it.... that's not a reaction that one would expect from a man. It is one of things that I love about him.
Here is the recipe by Laura Miller:
Crust: -3 c walnuts -1 T nutritional yeast -2 T olive oil -1/4 t salt Filling: -3 c walnuts, soaked overnight* -2 T lemon juice -1 T olive oil -1 c cherry tomatoes -1 T nutritional yeast -few leaves fresh basil PROCESS -Start with the crust. Place the walnuts in the food processor and blend for about 10 seconds, then add the remaining ingredients. -Press the crust into the tart pan, and dehydrate overnight, or bake at 200 degrees for 30-40 minutes, or until firm to the touch. -To make the filling, combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor. -Cut your tomatoes in half, then warm them in the dehydrator, or bake at 200 degrees for 20 minutes, just until softened. -Now, just assemble. Spread filling over the crust, add your tomatoes on top, and garnish with a little basil. -Refrigerate the tart for at least 30 minutes to allow it to set up. HEALTH FACTOR: -high in cancer-fighting lycopene -reduce the risk of heart disease -help lower blood pressure and cholesterol .... and her channel, Raw, Vegan, not Gross
Our pie did not win.... and we never got to eat it for ourselves..... but this photo reminds me that I want to make it, again.... and maybe make another one to enter into the contest, next Fall.... this time, though, we will make one to eat, for ourselves.
My husband is adorable.... I still think of his reaction when i asked if he'd like to help me make a pie for the contest. He was excited and enthusiastic to do it.... that's not a reaction that one would expect from a man. It is one of things that I love about him.
Here is the recipe by Laura Miller:
Crust: -3 c walnuts -1 T nutritional yeast -2 T olive oil -1/4 t salt Filling: -3 c walnuts, soaked overnight* -2 T lemon juice -1 T olive oil -1 c cherry tomatoes -1 T nutritional yeast -few leaves fresh basil PROCESS -Start with the crust. Place the walnuts in the food processor and blend for about 10 seconds, then add the remaining ingredients. -Press the crust into the tart pan, and dehydrate overnight, or bake at 200 degrees for 30-40 minutes, or until firm to the touch. -To make the filling, combine soaked walnuts, olive oil, lemon juice, nutritional yeast, and salt in a food processor. -Cut your tomatoes in half, then warm them in the dehydrator, or bake at 200 degrees for 20 minutes, just until softened. -Now, just assemble. Spread filling over the crust, add your tomatoes on top, and garnish with a little basil. -Refrigerate the tart for at least 30 minutes to allow it to set up. HEALTH FACTOR: -high in cancer-fighting lycopene -reduce the risk of heart disease -help lower blood pressure and cholesterol .... and her channel, Raw, Vegan, not Gross
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