Obsession: Daiya Cheese

This post isn't a recipe it's just an amazing product that I need to share with you. Daiya Cheese has just become available at stores around the country. Now I have heard about Daiya from other blogs and knew it was available at restaurants here in  LA but had never tried it. When I saw it at whole foods I had to try it, and it was goey and yummy and satisfying, I am now in love. I put it in my Juicy Lucys, in My Calzones, and on top of my Collard Greens Manicotti. SOOOOOOOOOO good. I just thought you should know.

Peanut Butter Chocolate Chip Cookies

Growing up I went to a lot of sleep away camps and met a lot of people from all around the nation and the world. I know it's hard to keep in touch, but I do the best I can to try and keep the connection. My way of keeping in touch, of course, is via food. I have some AMAZING friends in Denver and while I have sent them care packages before, not everyone got a taste, haha. So this is what I sent for my second care package. I think that they are going to enjoy these, because thanks to (never home)maker, I made these incredible cookies. They are soft and crispy and chewy, they are awesome! Enjoy

What you'll need . . .

·         -1 cup peanut

·         -1 cup coconut oil

·         -2 cups packed dark brown sugar

·         -1/2 cup unsweetened applesauce

·         -2 teaspoons vanilla extract

·         -1-1/2 cups while whole wheat flour

·         -1-1/4 cups wheat pastry flour

·         -1/4 cup flax meal

·         -1/2 teaspoon kosher salt

·         -1 teaspoon baking soda

·         -1 teaspoon baking powder

·         -vegan chocolate chips, (I use about 1 cup)

1.      1. Preheat the oven to 320 degrees F. Line baking sheets with tin foil, and liberally spray with non-stick cooking spray

2.   2.  Cream together the peanut butter, coconut oil, and brown sugar until light and fluffy. Add the applesauce and mix until well incorporated. Stir in vanilla.

3.   3.  Sift together flours, flax meal, salt, baking soda, and baking powder. Fold dry ingredients into the wet.

4.   4. Roll heaping tablespoons of dough into balls and form 2-inch balls, or use a 2-inch ice cream scoop to form balls and place on the cookie sheets. Gently press down with the heel of your hand to flatten slightly.

5.   5.  Bake for 15 minutes -- until lightly golden brown. Transfer to cooling rack.

LeftOvers:Collard Greens Manicotti

The other night we had another calzone night, and like always I made to many fillings, so there I was in my apartment with a refrigerator filling with sauteed veggies, tofu ricotta, and vegetable spread. I would usually through as much as possible into the freezer, but because of this habit my freezer has become a little crowded. I have been craving some stuffed pasta for a while now, but because I am trying to get in shape for summer, I haven't really indulged myself, so this was my attempt to indulge myself. Here is a low-card, nutrient rich, delicious, "manicotti"


What you need:
-Any assortment of sauteed veggies (I used onion, spinach, bell peppers, zucchini and mushrooms) 
-Tofu Ricotta
-Vegetable spread
-Collard Greens, leaves intact
-Tomato Sauce
-Panko Bread Crumbs
-Daiya Cheese (optional)

1. Preheat oven to 350F
2. Remove the bar stems from the collads, leaving the leaves whole.
3. Boil collards until playable.
4. Mix together veggies, tofu ricotta, and vegetable spread
5. Spoon a small later of tomato sauce on the bottom of a 13x9 baking dish.
6. Take each collard leaf and lay flay on a flat surface. Spoon two heaping spoonfuls of the vegetable mixture onto the collard leaf and roll up to create a manicotti like roll. Place each roll into the sauced baking dish. Continue until the entire dish is filled.
7. Spoon tomato sauce on top of the manicotti, top with bread crumbs, and bake for 30 mins.
8. After 30 minutes, remove pan, and if using, top with daiya cheese, and place back in the oven for 10 mins
9. Let cool in pan for 5mins, serve, and enjoy!

Moroccan Shepard's Pie

I was reading vegetarian times recently and saw that they are hosting a contest for International Holiday Dish, this is a recipe that I thought of to enter. Trying to think of a recipe that had never been published, and that was international, AND holiday-esq, was a little difficult. In the end I came up with a Moroccan style Shepard's Pie. In my opinion Moroccan food is incredible, the flavors are great and you just feel exotic eating it. Because potatoes are very holiday, why not Shepard's Pie? Well here it is, and it turned out amazing!


What you need:
-Olive Oil
-1 red onion, chopped
-1 white onion, chopped
-1 head of celery, chopped
-4 cloves garlic, finely chopped
-1 large eggplant, cubed
-12 oz cremini mushrooms, sliced thick
-1 bag of cauliflower florets, chopped bite size
-1 can chopped tomatoes
-1 can garbanzo beans
-The juice of one lemon
-2 Tbsp chopped ginger
-1 Tbsp cumin
-1 Tbsp curry powder
-1 Tbsp Chili powder
-1 tsp Turmeric
-1 tsp Cinnamon
-Salt and Pepper to taste
-1 handful raisins
-2 1/2 Tbsp Peanut Butter
-Cilantro, chopped

-3 large Sweet Potatoes
-1lb. red or fingerling potatoes
-1/4 cup soy creamer, plain
-3 Tbsp butter substitute
-cumin, chili pepper, curry powder, cinnamon, turmeric, salt and pepper, to taste

1. Preheat oven to 350F
2. After prepping all the veggies, heat a large cast iron pot, and add enough olive oil to coat the bottom of the pot. Add garlic and ginger, cook until fragrant.
3. Add all the vegetables, except the tomatoes and garbanzo beans, and saute until softened. (when I did this part I had to add the vegetables in batches because there were so many)
4. Once all the vegetables have cooked down add the tomatoes and garbanzo beans. (don't drain the tomatoes and beans because the liquid will help with the broth)
5. Let the stew simmer while you prepare the potatoes.
6. Cook the potatoes so you are able to mash them. You can do this by boiling them, or piercing the potatoes with the knives and microwave until soft.
7. Once the potatoes are cooked, mash them, skins or not. (I like the skins on, but it is about preference)
8. Mix the mashed potatoes with the soy creamer, butter substitute, and spices until fully incorporated. 
9. After the potatoes are prepared, it's time to go back to the stew. Add the peanut butter to the stew and stir until incorporated.
10. Spray and 13x9 in pan with non-stick spray and pour the stew into the pan.
11. Spread the potato mixture on top of the stew and bake for 30 mins.
12. Let the "pie" cool for five mins, and serve. Top with cilantro. ( I think hot sauce is also delicious on top) 

Macaroons

Macaroons
Nothing is better then a good macaroon. Whether it is during passover or just a couple with an espresso to end a meal, they are delicious, but they are hard to make vegan. Well I solved that problem! We have to different recipes here, and both an be covered in chocolate (which I highly recommend :D) They are fantastic!


What you need:
-1 1/2 tsp agar flakes
-1/2 tsp baking powder
-2 Tbsp hot water

-Juice from 1/2 a orange
-Juice from 1/2 a lemon
-1/4 cup coconut milk (full fat)
-7 Tbsp powdered sugar
-4 Tbsp flour (any type)
-1/3 tsp baking powder
-2 Tbsp coconut fat, melted
-3 Tbsp corn starch
-1 1/2 cup coconut, shredded

-semi-sweet or dark vegan chocolate

1. Preheat oven to 350F
2. In a small bowl mix together the agar flakes, 1/2 tsp baking powder, and hot water, and mix until combined, set aside.
3. In a separate bowl mix together orange juice, lemon juice, coconut milk, powdered sugar, flour, 1/3 tsp baking powder, corn starch, and coconut. Mix until combined.
4. Add agar mixture to the bowl and mix completely.
5. Add coconut to the bowl and mix until until all coconut is moistened.
6. using a 1 inch ice cream scoop, scoop balls of the mixture and place on a greased baking sheet.
7. Bake for 10 minutes, until slightly browned.
8. Remove from pan and cool on wire rack until completely cooled.

To make chocolate covered:

1. Melt chocolate in a double boiler.
2. Spoon a layer of chocolate over completely cooled macaroons
3. Once all complete, place in freezer to chill

For Almond Macaroons

-Replace flour with almond meal

-Add 1 tsp almond extract

-Add toasted, sliced almonds atop melted chocolate

Oatmeal Raisin Walnut Cookies

Oatmeal Raisin Walnut Cookies

Who doesn’t love a good hearty oatmeal cookie? I love them, they are good for a great breakfast cookie with coffee or my favorite, with some delicious vanilla ice cream (soy). Enjoy!!! Even try mixing it up.

What you need:

-1/2 cup canola oil

-1/3 cup brown rice syrup

-3/4 cup brown sugar

-1/3 cup soy milk

-1 tsp vanilla extract

-2 1/3 cup whole wheat flour or all-purpose flour (I mix my whole wheat and AP flour in a big container, so it’s about 50/50)

-3/4 tsp baking soda

-1/2 tsp baking powder

-2 Tbsp cinnamon

-1 ¼ tsp allspice

-1 tsp nutmeg

-2 cup instant oats

-1 ½ cup raisins

-1 cup chopped walnuts

1.      Preheat the oven to 350F.

2.      In a large mixing bowl, combine oil brown rice syrup, brown sugar, soy milk, and vanilla. Mix until thoroughly combined.

3.      Slowly mix in flour, baking soda, baking powder, cinnamon, allspice,  and nutmeg until completely combined

4.      Fold in oats, raisins, and walnuts.

5.      Scoop with a 2 inch ice cream scoop, or form 2 inch balls and place on a greased baking sheet. ( you may need two or more)

6.      Bake for 10-11 minutes until slightly brown, remove from oven and let cook on pan for 2 minutes until moving to a cooling rack.

Variations:

Blueberry-Almond Cookies:

-Replace the raisins with dried blueberries.

-Replace the walnuts with chopped almonds

-For a more intense almond flavor, add ½-1 tsp almond extract.

Cranberry-Pecan Cookies:

-Replace the raisins with dried cranberries

-Replace the walnuts with chopped pecans

Sweet and Spicy Tropical Salad

Spring is on it's way and that means fresh, light flavors. And to celebrate the season, I decided to try out some sort of tropical salad of sorts. You can eat it on it's own or atop a fresh arugula salad or whatever you want! Its delicious! Try it out!


What you need:
-1 mango, peeled, and sliced, 1/4 inch thick
-2 grapefruits, sectioned
-1 avocado, sliced thin
-1/3 red onion. sliced thin
-1/2 English cucumber, peeled, seeded, and sliced thin
-1 Serrano Chile, finely chopped
-2 Tbsp fresh cilantro, chopped
-1 Tbsp fresh mint, chopped
-The juice of 1 lime
-5 tsp olive oil

-1 1/2 tsp agave nectar
-1/2 tsp dijon mustard
-Pinch of black pepper
-Toasted Cashews

1. Prep all fruits and vegetables except avocado and place in a large bowl.
2. In a separate bowl combine, cilantro, mint, lime juice, olive oil, agave nectar, dijon mustard, and pepper. Mix until well incorporated.
3. Slice avocado and add to bowl with the rest of the fruit and veggies.
4. Pour dressing over salad, toss to coat, and top with toasted cashews.
5. Enjoy!

Apple Spice Bread

I was so bored today sitting in my room so I decided to bake something, surprise surprise. So I looked around and grabbed what I could out of the pantry and this is what I came up with. And trust me, it's yummy. :D


What you need:
-2 cups flour (I used a mix of all-purpose and whole wheat)
-1/2 cup granulated sugar
-3/4 cup brown sugar
-1/2 cup applesauce
-1 Tbsp earth balance
-3 Tbsp ground flax seeds plus 9 Tbsp water, mixed well
-1/4 cup soy milk plus 1 tsp cider vinegar
-2 capfulls vanilla extract
-2 Tbsp cinnamon
-3/4 tsp nutmeg
-1 tsp allspice
-1/2 tsp cloves
-1 Granny Smith apple, peeled, cored, and diced
-8 dates, chopped
-1/2 cup raisins
-1/2 cup chopped walnuts, plus more for topping

1. Preheat oven to 350F
2. Combine flax seeds, water, applesauce, earth balance, and sugar. Mix well.
3. Add flour, spices, vanilla extract, soy milk and vinegar. Mix well.
4. Fold in fruit and nuts.
5. Pour into a greased loaf pan, and bake for 70-80 mins. You know when it is cooked when a knife stuck in the middle comes out clean.
6. Let cool on rack...or you can eat it hot, its delicious either way.

Chocolate Peanut Butter Pillows

Chocolate Peanut Butter Pillows. Do I need to say more? I didn't think so.


What you need:
-1/2cup canola oil
-1 cup granulated sugar
-1/2cup brown sugar
-1 1/2cup flour
-4 Tbsp soy milk
-1/3 plus 1Tbsp unsweetend cocoa powder
-1 tsp vanilla extract
-1/2 tsp baking soda

-3/4 cup peanut butter
-2/3 cup powdered sugar
-1 tsp vanilla extract
-2 Tbsp soy creamer

1. Preheat oven to 350F
2. In a large bowl combine oil, sugar, soy milk, vanilla extract, and baking soda. Mix well.
3. Add flour and cocoa powder and combine until a smooth dough.
4. In a separate bowl combine peanut butter, powdered sugar, vanilla, and soy creamer. Combine until smooth.
5. Shape the cookies: Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center.
6. Fold the sides of chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little with the heel of your hand.
7. lace dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. 

Homemade Veggie Ravioli

Because I love to cook I am always trying to find new things that I can make that pose a challenge. Before I was born my parents used to make their own pasta, and everyone knows that fresh pasta is so much better than dried, so last time I went home I had my dad show me how. Well our attempts were not that successful. The dough (adjusted to be vegan) was tough, the pasta maker, because it was old, was sticking and really hard to crank, and the pasta turned out slimy. Since this was so unsuccessful I made it a goal to make successful delicious pasta. The first step was to get a new pasta maker. I went to Sur la Table and picked up the Atlas 150. Now I was torn whether to make pasta or ravioli for my first time, and when I looked in the frig my mind was made up. I have left over sauteed veggies and tofu ricotta, and new they would make a perfect filling. Raviolis it was. And with some adjustments to the dough, a new pasta machine, and some luck the ravioli turned out perfect! Now you can make this recipe without a pasta maker by rolling out the dough with a rolling pin, but u make not get the uniform thickness you would get from a machine. 


What you need:
-1 1/4 cup semolina flour, plus extra for kneading
-1/2 warm water
-2 tsp olive oil
-1 tsp salt

-Leftover sauteed veggie (I used spinach, mushrooms, bell peppers, onions)
-6 oz extra firm tofu
-3 large garlic cloves
-1/4 cup pine nuts
-10 Basil leaves (fresh)
-Veggie broth by eye

To make the dough

1. Combine semolina flour, water, olive oil, ans salt in a food processor and combine until fully incorporated. The dough will still be sticky but you will be adding more flour to the dough when you knead it.
2. Remove the dough from the food processor and place on a heavily flour surface. Sprinkle more dough on top of the dough and knead until the dough is no longer sticky. You may need to add more flour so the dough is not sticky. If you are confused watch this video: http://www.chow.com/stories/10881
3. After you have kneaded the dough for roughly 8-10 mins divide the dough in half and place in plastic bags to rest for 30 mins.
4. After the dough has rested follow the directions on your past maker and roll out large sheets to thickness of about 5. 
5. To form the ravioli I used a ravioli mold but you can cut the dough into squares and form by hand.
6. Take on sheet of dough and place a tsp of fill in the middle. Another sheet of dough over the filling and press to seal.
7. Let the ravioli sit out and dry for roughly 5 mins.
8. Boil in salted water for roughly 3mins and enjoy.

For the filling

1. Combine all the veggies, tofu, pinenuts, garlic, and veggie broth (enough to create a smooth paste) in a food processor. Blend until smooth.
2. Done.

Spaghetti Squash with Stuffed "Meatballs" and Baked Artichokes

I love spaghetti and meatballs but I don't eat meat anymore, I am trying this whole low carb thing, so how do you solve this? Spaghetti squash! So this is what I came up with. 


What you need:
-Left over mix from Veggie Burgers (2 patties)
-Tofu ricotta
-Vegan Pesto
-1 Spaghetti Squash
-1 Jar Pasta Sauce
-2 Shallots
-Italian Herb Seasoning
-2 Artichokes
-4 Tbsp crushed garlic
-2 Tbsp dried basil
-1 Large lemon
-Salt
-Olive Oil

For the Squash

1. Preheat oven to 400F
2. Cut the squash in half
3. Remove seeds and place squash, cutside down on a baking sheet
4. Bake for 30-40 minutes until a knife can easily puncture through the skin of the squash.
5. Let cool, and remove insides with a fork so it resembles spaghetti
6. In a large saute pan, saute shallots until tender.
7. Add squash and sauce a cook with italian seasoning until flavors are incorporated.
   

To Form the Meatballs

1. Take a large spoonfull of the mixture and flatten into a disk.
2. Once you have the disk form place a small spoonfull of either the "ricotta" or pesto in the middle of the disk and fold the edges over, re-shape into balls
3. Once all the mixture is used, place the "meatballs" in a skillet with oil and brown, once brown place in a 350F oven until ready to eat.

For the Artichokes

1. Preheat oven to 450F
2. Trim, halve, and clean the artichokes
3. Mix garlic, lemon juice, basil, and olive oil in a bowl.
4. Place artichokes in a baking dish and coat with the garlic mixture.
5. Place artichokes, cutside up in the baking dish, cover with tinfoil
6. Bake for 40-50 minutes
7. No need for dip, the flesh just melts away!

Apple Walnut Bead Pudding

Who doesn't love a warm, gooey, bread pudding? I know I love it. And what is the best bread to make bread pudding with? Challah. I would use the Cinnamon Brown Sugar Challah recipe, from an earlier post and you are on your way to a great bread pudding!


What you need:
-6 cups cubed day old challah
-3 cups soy milk
-1 mashed banana
-2 Tbsp melted butter
-1/2 cup brown sugar
-1/4 cup granulated sugar
-2 capfulls vanilla
-2 Tbsp cinnamon
-2 green apples peeled, cored, and chopped
-1 cup chopped walnuts
-1/2 cup raisins

1. Preheat oven to 350F
2. Combine soy milk, mashed banana, melted butter, sugars, vanilla, and cinnamon in a large mixing bowl. Stir until well combined.
3. Coat a large baking dish with non stick spray.
4. Put all cubed bread in the baking dish and top with the apples, raisins, and walnuts.
5. Pour liquid mixture over the bread and let soak for five to ten minutes. 
6. Bake for 45 mins until golden brown and bread is tender.

Challah Challah Challah!

Well growing up going to Hebrew school and having potluck family shabbat every month so when I came to college and heard of the organization, Challah for Hunger, I jumped at the chance to make challah for a good cause. After working with challah extensively I decided to try and make my own, vegan style and boy did they turn out great, and huge. So if you want a simple, but delicious vegan challah with some tips on how to make it special just read on.


What you need:
-2 1/2 Tbsp dry active yeast
-1/3cup warm water
-7cups flour (I used both whole wheat flour and all-purpose flour, I mix mine in tupper ware after I bring them back from the store, so I don't know my exact proportions)
-1 Tbsp salt
-1/2cup dark brown sugar
-1/2cup canola oil
-2 overripe bananas
-1 cup boiling water
-1/2 cup cold water

1. In a small bowl, dissolve yeast in the warm water, whisk until frothy, set aside for approx. 10 mins
2. Mash bananas until runny, like egg yolks
3. In a alrge bowl mix the canola oil, brown sugar, salt, and boiling water. Stir until well incorporates.
4. Add the cold water to the large bowl. Stir in yeast mix
5. Add bananas
6. Add flour, one cup at a time (this is important, have patience) Towards the end you may want to use your hands
7. Turn out onto lightly floured surface. Knead for 5-10 mins, the dough should be smooth and elastic
8. Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a damp towl or plastic wrap over the dough in the bowl and let it rise for about 1 hour, until it was doubled in size
9. Punch dough down, turn out and knead again 2-3min
10. Divide dough into 2 large balls. Then divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350F
11. Let the braids rise on a baking sheet for 45 mins.
12. Brush the challahs with either boiling water, melted butter, or soy milk.
13. Bake for 30 mins, until browned and when you tap them they sound hollow.
14. Let cool on rack.

Variations

Cinnamon Brown Sugar Challah

-Mix together brown sugar and cinnamon (use the ratios you like, I like heavy cinnamon)

-After you divide the balls into the three balls, lengthen and flatten each ball, until it is a long rectangle.

-Generously spread the brown sugar mixture into the middle of flattened dough.

-Bring the edges of together, and form long strands.

-Braid strands together and bake according to above.

Italian Herb Challah

-Mix together sundried tomatoes, chopped kamatra olives, italian seasoning, garlic powder, and a pinch of oil in a small boil.

-After you divide the balls into the three balls, lengthen and flatten each ball, until it is a long rectangle.

-Generously spread the Herb mixture into the middle of the flattened dough.

-Bring the edges of together, and form long strands.

-Braid strands together and bake according to above.

Other ideas:

-Peanut Butter and Chocolate

-Pecans and Brown Sugar

-Cinnamon Sugar Raisin

-Apple Cinnamon Walnut

-Charoset Challah (Dates, Apples, Raisins, Walnuts, Honey)

-Anything else you can think off!