Changed Blog Address

I've moved my blog to my old address because its an easier address for people to remember...

www.edenspantry.blogspot.com


Thanks!

Whole Wheat Rolls

I never thought I'd find a home-made roll where I liked the taste and texture. I was wrong. These rolls are so soft. They are perfect - and don't have any oil or animal products OR high fructose corn syrup OR hydrogenated oils. Amazing! They are perfect veggie sandwich rolls too or they fit in just right with a savory Sunday meal comprised of mashed potatoes and gravy.

2 cups boiling water
1/2 cup Sunsweet Lighter Bake (you can find this at WinCo - it an oil/butter substitute - if using butter, use 1 cup)
2-3 egg replacer substitute - I like flax meal - use 3 heaping TBSP flax meal, 6 TBSP water and allow to sit for 5 minutes
2 Tablespoons yeast
1/3 cup water
1 teaspoon baking powder
1 teaspoon sea salt
6 cups whole wheat flour

In a bowl, pour boiling water over honey. Mix and allow to cool. Soften yeast in 1/3 cup water, then add to bowl along with Sunsweet Lighter Bake and the egg replacer mixture. Add baking powder, sea salt, and one cup of flour, and beat with a spoon. Stir in remaining flour and let rise for two hours.

Shape into rolls and put in greased pans. Allow to rise until light. Bake 15-20 minutes at 400*F. This makes 3-4 pans of rolls depending on the size. We like larger rolls for sandwiches, so it makes 2 pans for us.

Chicago Chocolate Cinnamon Cake

I served this cake tonight in cup cake form and was asked if they had coconut in them. They are delicious and very moist. Thanks Megan!

2 cups whole wheat flour
1 cup Turbinado raw sugar/organic evaporated cane juice
1/2 cup Earth Balance
1/2 cup applesauce
1/4 cup cocoa powder
1 cup water
1/2 cup plant milk with a teaspoon of apple cider vinegar - to make a buttermilk substitute
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon real vanilla
Equivalent replacer for 2 eggs

Preheat oven to 350. Mix flour and sugar. Bring Earth Balance, cocoa and water to a boil in a saucepan. Pour over flour mixture and mix well. Add buttermilk substitute, soda, cinnamon, vanilla, egg replacer, and salt. Mix well. Pour into greased and floured 9x13 pan. Bake 30-35 minutes at 350.

CREDIT GOES TO: Megan

Fire Roasted Tomato Soup

This is very similar to Paridise Bakery's Fire Roasted Tomato Soup - without the dairy. It is delicious! Today I canned 10 bottles to store away for cold winter days....can't wait!

Ingredients:

l-2 large onions, diced

6 cloves garlic, minced

2 - 28 to 32 oz cans tomatoes

1 - 32 oz bottle fire roasted tomatoes

2 - 8 oz cans tomato sauce

2 - 6 oz cans tomato paste

2 cups water

8 - 10 vegetable bouillon cubes (for more flavor)

2 tsp salt

1/2 tsp pepper

2 cups unsweetened soy milk (more if you like a thinner soup)

1/8 cup fresh basil, chopped

Directions:

In a large soup kettle saute onion in water until almost translucent. Add garlic and continue to saute a few minutes more. Add tomatoes, sauce and paste - along with water. Bring to a boil, cover and reduce heat to simmer for 30 minutes. Puree in blender until desired consistency.

Ginger Veggie Stir-Fry

A definite favorite at my house...

Ingredients:
1 tablespoon cornstarch
1 1/2 cloves garlic, minced
2 tablespoons, grated, fresh ginger root, divided
1/4 cup sesame oil, divided
1 head broccoli, cut into florets
1/2 cup snow peas
3 mushrooms sliced thin
1/2 red bell pepper, chopped
3/4 cup julienned carrots
2 tablespoons tamari sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt (or less)

Method:
1. In a large bowl, blend cornstarch, garlic, 1 tablespoon ginger, and 2 tablespoons sesame oil until cornstarch is dissolved. Mix broccoli, snow peas, mushrooms, and carrots tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in tamari sauce and water. Mix in red pepper, onion, salt and remaining 1 tablespoon ginger. Cook until vegetables are tender but still crisp.
3. Serve over white or brown rice. Use Bragg's Aminos to flavor.

Blueberry Jam

Fantastic! I love the rich taste of this jam - with a tinge of lemon. Yummy. My son grinned and exclaimed, "Delicious!" Delicious - it truly is.

Ingredients
4 C Blueberries, fresh or frozen
1 1/4 C White grape juice (frozen) concentrate
4 TB Cornstarch or tapioca powder
1 tsp Lemon juice (next time I'm going to add the zest of one lemon)

1. In a saucepan, combine juice concentrate, lemon juice and thickener. Stir until dissolved.
2. Bring to boil and simmer until mixture is clear.
3. Pour in blueberries and remove from heat.
4. Refrigerate.

Yield: 5 cups

Vegan Breakfast Sausages/Maple Sausages

These are super easy to make and taste way better that Tofurky Sausages. The texture is so similar to sausage it is scary.! I went crazy with the spicing: fennel, rosemary, sage, thyme, basil, oregano, parsley (and no red pepper flakes). Feel free to throw in whatever you want. I made 6 sausages instead of 4.

INGREDIENTS

- 1/2 cup pinto beans, rinsed and drained
- 1 cup cold vegetable broth
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 2 cloves garlic, grated or very finely minced
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 1/2 teaspoons fennel seed, crushed
- 1 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- Several dashes fresh black pepper

METHOD
1. Before mixing your ingredients, get your steaming apparatus ready, bring water to a full boil. The rest of the recipe comes together very quickly. - I use my rice cooker as my steamer.
2. Have ready 6 sheets of tin foil. In a large bowl, mash the pinto beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 6 even parts. Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
3. Place wrapped sausages in steamer and steam for 40 minutes. (Steam for 20 minutes for 25 small sausages.)

4. OPTIONAL: Place sausages in a frying pan with 2 tbsp of water and 1/4 cup maple syrup. Bring to bubbling and simmer until syrup thickens. Serve.

- To make maple sausage increase maple syrup by replacing 1/4 of the water with maple syrup. Also, add 1/2 tsp maple extract. Makes six large sausages or 25 small.

CREDIT GOES TO: http://vegandad.blogspot.com/2008/03/breakfast-sausages.html

Vegan Caesar Salad

Thanks to Maple Spice's last blog entry, I now have a Vegan Caesar Salad recipe. Its yummy. The weights and measurements are a bit different than here in the USA, so I put the approximate measurements I used.

Serves 2:

150g Romaine lettuce, torn roughly (about half a head of Romaine or 6-8 leaves)

60g hummus (1/2 cup - 2/3 cup)

1 tsp dijon

1/2 tsp vegan Worcestershire sauce

2 tsp olive oil

1 tsp fresh lemon juice

40g garlic and herb croutons - homemade is lovely (we just added what we wanted)

freshly ground black pepper (optional)

Follow Your Heart Mozzarella

Place the lettuce and croutons into a large bowl. In another bowl stir together the hummus and mustard, slowly stir in the oil then add the Worcestershire sauce and lemon juice. Stir well. Pour this over the leaf and toss well (use your hands) Dish it up with a good grating of Follow Your Heart Mozzarella Cheeze on top.

CREDIT GOES TO: http://www.maplespice.com/2010/07/vegan-caesar-salad.html

Queso Dip with Raw Cashews

I can't find the link to the blog I got this recipe from - but thanks to some blog in cyberspace I have a new yummy dip to serve at parties, gatherings and just for fun. My son claims it is his "favorite" and loves to dip tortilla chips in it. It is amazing!

Makes approximately 7 ½ – ½ cup servings

Ingredients:

½ cup raw cashews, soaked and drained
½ cup oatmeal, ground into flour
1 ½ cups water
2 teaspoon onion flakes, dried
½ teaspoon turmeric powder
1 clove garlic, peeled
14 ounces diced tomatoes or about two cups salsa if you like heat (Pace, Mild is great)
1 teaspoon paprika
1 crushed red peppers to taste (optional)
½ teaspoon chili powder
1 dash cayenne
1 teaspoon real sea salt

Directions:

Combine the cashews, oatmeal, water, onion flakes, turmeric, and garlic in your blender. Puree until the mixture is smooth. Pour the mixture into a heavy bottom saucepan and cook over low heat, stirring often to keep it from sticking. Add the canned diced tomatoes with their liquid (or salsa if using), paprika hot crushed peppers, chili powder and cayenne and stir to combine. Taste the mixture and add salt and pepper, as you desire. Cook the mixture (continuing to stir) until it is hot and the texture you want. You can add more liquid if it gets too thick.

Nutritional Information:

Amount Per Serving
Calories - 65.95
Calories From Fat (39%) - 25.78

Total Fat - 3.08g
Saturated Fat - 0.55g
Cholesterol - 0mg
Sodium - 5.32mg
Potassium - 209.9mg
Total Carbohydrates - 8.69g
Fiber - 1.68g
Sugar - 2.01g
Protein - 2.35g

Comments:

This dip is thick and rich and tastes much more decadent than it actually is. We like to eat it with corn chips, but more often it shows up on a baked potato stuffed with broccoli.

Each serving of the queso dip contains 600IU of vitamin A, and 70mg of phosphorus.

Vegan Aebleskiver

I converted Maple Spice's metric recipe to American measurements...

Makes 2 pans of aebleskiver (14 balls):

2/3 cup flour
1 tsp baking powder
1/4 heaped tsp baking powder
1/8 heaped tsp sea salt
4 tsp turbinado
2/3 cup plain, unsweetened soy yogurt
1/2 cup soy or almond milk - use a little less than 1/2 cup (can be sweetened or unsweetened)
1/3 cup melted vegan margarine - Earth Balance
1/4 tsp vanilla extract

Mix the dry ingredients together. Whisk the yogurt, milk and vanilla together then slowly whisk in the melted margarine until fully incorporated. Pour this into the dry ingredients the fold in with a rubber spatula until no more flour shows. The batter will be very thick and lumpy, it may even look slightly curdled if using soy milk - that's ok. Heat your aebleskiver pan till hot then turn down to the lowest heat. Brush the holes with leftover melted Earth Balance then spoon in the batter till level with the top. Turn with a toothpick. Cook until golden all over and a toothpick comes out clean. Keep warm in the oven while you make the next pan.

Serve with Earth Balance and warmed maple syrup over top, and of course the applesauce and sugar!!

** May also use this recipe to make blueberry pancakes. Increase the milk to a full 1/2 cup, butter the frying pan, spoon on some batter, you'll have to spread it out a bit. Dot the top of the pancake with blueberries (don't add the blueberries to the batter), cook till golden underneath then flip over. Serve with Earth Balance and warmed maple syrup.**

CREDIT GOES TO: http://www.maplespice.com/2009/01/vegan-aebleskiver.html