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basic taste monday may 9 2011 basic vegan waffles with oat flour this is a simple recipe for vegan waffles very basic and plain you can modify it to your taste by adding things you like to it like cinnamon and nutmeg or orange extract anything you can think of in my research i found few good recipes for vegan waffles online but it just wasn t enough i needed to make few changes here and there so i came out with this healthy version of my own vegan waffles recipe i am currently experimenting with oat flour which is very healthy has a lot of fiber and protein and so i wanted to incorporate oat flour into this breakfast well or dessert treat waffles came out super tasty moist on the inside brown and crispy on the outside pictures will follow soon basic vegan waffles 1 cup all purpose flour 3 4 cup oat flour 3 4 cup whole wheat flour 2 tsp baking powder 1 tsp baking soda 1 2 tsp salt 2 cups soy milk regular or light 1 4 cup water 1 4 cup canola oil 1 2 tsp vanilla 3 tbsp light brown sugar mix all dry ingredients in a bowl add soy milk oil and sugar and mix until well combined pre heat your waffle iron and make waffles according to the directions depends on the size of your iron this recipe made about 6 7 round belgian waffles serve with whatever topping you wish hazelnut spread and bananas fresh fruit and whipped cream maple syrup anything you want posted by meg 3 comments email this blogthis share to x share to facebook share to pinterest labels easy vegan vegan vegan breakfast monday march 14 2011 vegan coconut bars all i have to say is superb i love it nutty chocolaty with a lot of coconut flavor coming from sweetened coconut flakes and gooey coconut milk caramel must try this recipe like the author calls those magical this is a do ahead dessert it needs to be chilled at least 4 hrs before slicing but for better results should be chilled overnight taste better the next day anyways magical coconut cookie bars recipe adapted from vegan cookies invade your cookie jar 1 14 oz can of coconut milk regular or light i used light 2 3 cup of brown sugar 2 cups graham cracker crumb 1 2 cup melted non hydrogenated margarine 2 tbs sugar 1 1 2 cups chocolate chips 2 cups flaked sweetened coconut 1 cup chopped walnuts or pecans optional 1 2 cup slivered raw almonds in a large saucepan whisk together the coconut milk and brown sugar over medium high heat bring to a boil reduce heat to low and simmer for 10 minutes stirring occasionally remove mixture from the heat and let it cool while preparing the crust pre heat the oven to 350 degrees line 9 x 13 inch baking pan with parchment paper in a large bowl combine graham cracker crumbs melted margarine and 2 tbs sugar mix well to moisten all the crumbs firmly pressed the crumb mixture into the prepared pan pressing it evenly pour the warm coconut milk caramel over the crust top with even layer of the chocolate chip coconut flakes and nuts in that order firmly pat everything down bake 28 30 minutes until golden remove from the oven and cool down for few hours before cutting best to chill overnight posted by meg 1 comment email this blogthis share to x share to facebook share to pinterest labels easy vegan vegan bars vegan cookies my vegan journey the begining today is 30 days sine i stopped eating animal products eggs diary basically anything that comes from animals i needed a challenge on february 14 2011 i decided to give it a try and see if i could be vegan i quit cold turkey or as i heard them say cold tofu and i like it i have my moments of weakness when i think i would love to have a big juicy ham slice with my breakfast or a turkey sandwich but i haven t given up i have been vegan for 30 days and i am going for more one month at the time it definitely gets easier and easier in the moments of weakness i read a story or two from kathy freston book veganist or browse through vegan blogs or books in search of inspiration my vegan cookbook library is growing rapidly so many amazing recipes and ideas it s so much more challenging so much more fun in the kitchen and my weakness baking who needs eggs to make cupcakes heavy cream why use coconut milk it taste better and definitely a healthier alternative for deserts so as i am starting this vegan journey this blog will be my recipe book i will no longer be posting anything that has meat cheese milk or eggs on it only vegan recipes but please don t be discouraged to check it out once on a while just a few months ago i would never imagine myself not eating meat believe me i am 100 polish all we eat is meat but by exploring the subject and reading a lot of vegan literature i decided to make the switch trying vegan recipes one at the time made me realize that you don t really miss much by eliminating meat and diary from your diet after one month of being vegan i noticed small changes in my life i lost few pounds i feel better and i am much more happy i am so much more concise of what i eat and i feel great about my small contribution to the world by the way vegan desserts are awesome even if you re not a vegan i encourage you to try vegan baking my favorite vegan baking books isa chandra moskovitz terry hope romero vegan cupcakes take over the world and vegan cookies invade your cookie jar also the joy of vegan baking by colleen patrick gourdeau posted by meg no comments email this blogthis share to x share to facebook share to pinterest labels vegan beginings thursday february 17 2011 curried quinoa salad with mango my friend brought it over for a party and i fell in love with this wonderful and easy dish served over bed of fresh spinach makes a quick and easy lunch holds well in the refrigerator for few days the original recipe is from epicurious and i made few little changes to my taste this is 100 vegan 1 cup uncooked white quinoa 1 cup diced seedless cucumber 1 mango diced 2 tbs chopped green onions or chives 1 tsp chopped cilantro optional dressing 1 4 cup canola oil 2 tbs rice vinegar or any other vinegar 1 tbs mango chutney 1 1 2 tsp curry powder 1 4 tsp dry mustard 1 tbs agave nectar optional for 1 cup of quinoa you need about 2 cups of water cook quinoa in medium pot of boiling salted water over medium heat until tender but still firm to bite stirring occasionally about 12 minutes drain well cool transfer to medium bowl meanwhile whisk all dressing ingredients in small bowl to blend season dressing to taste with salt and pepper add chopped mango cucumber green onions and cilantro posted by meg no comments email this blogthis share to x share to facebook share to pinterest labels easy entertaining vegan older posts home subscribe to comments atom check out my vegan blog love my vegan life search this blog view my complete profile popular posts loaded baked potato salad this recipe i have from a friend of mine it is paula deen s creation for the best potato side dish ever everything taste better when y blueberry scones from america s test kitchen i m not sure how you like your scones i like mine light and fluffy and this is by far the best scone i ever had in my entire life the cookie collection paula s snowflake cookies holiday s are approaching quickly and the smell of freshly baked cookies is the air i love sugar cookies and i am always researching f cranberry swirl cheesecake from cooking light first issue of my new cooking light subscription finally showed up in my mailbox and i couldn t resist the cover photography of this be chicken curry with sweet potatoes great recipe from cooking light magazine i made it this past weekend for a potluck dinner it was relatively easy to make even though the l strawberry cupcakes strawberries are my favorite i wish i lived somewhere closer to strawberry farms i would eat fresh strawberries everyday living in chicag walnut cupcakes with vanilla cream cheese frosting i made those cupcakes couple of weeks ago we had company coming over and i had nothing sweet at home so i opened up my want to make peach and plum upside down cake i found myself baking much more often lately even though it is summer and it is hot enough without the oven on there is nothing better tha caramel pumpkin mousse pie post thanksgiving recipe for great no bake caramel pumpkin mousse pie very light and tasty not too heavy in calories recipe has 10 servin rustic plum pie i never used to bake pies i think i tried once before it was suppose to be a peach pie and it turned out a disaster i used store bought vegan the blooming platter vegan yum yum chef chloe the post punk kitchen vegan diva bake and destroy vegnews magazine favorite lou manna photogaphy sandi henderson blog better homes gardens food and wine magazine cooking light magazine donna hay magazine coountry living sunset magazine midwest living coastal living food network my recipes jamie oliver budget travel travel leisure online conversion blogs i like to read anticiplate the good mood food blog dinner with julie one fine day my baking addiction the repressed pastry chef closet cooking mike s table annie s eats la vida en buenos aires over the hill and on a roll bake destroy baking bites foodalogue polish food bloggers durszlak every cake you bake moje wypieki przepisy babci stasi twoje moje niebo w gebie araeska waniliowa kuchnia alicji my best food pieprz czy wanilia strawberries from poland sweet spoon olive flour polskie ciasta check this out subscribe basic taste posts atom posts all comments atom all comments blog archive blog archive may 2011 1 march 2011 2 february 2011 2 november 2010 2 april 2010 2 march 2010 1 november 2009 1 october 2009 2 august 2009 2 july 2009 1 june 2009 3 may 2009 1 april 2009 2 march 2009 6 february 2009 5 january 2009 9 december 2008 15 november 2008 15 travel theme theme images by ollustrator powered by blogger
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