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description= 10 posts published by Jo and Sara during August 2008;
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free vegan on august 26 2008 10 comments ok so these are technically a fat free recipe if you don t grease the pan that is but we all know i don t let the fat content bother me too much when i cook or bake i opted to put a touch of vegan butter in the pan simply for that perfect pancake look that only a slight fry can give them i usually add things like cinnamon and other sweet spices when i make pancakes but for some reason over the weekend i had the urge for a lemon poppy seed pancake weird but they turned out super good plus i used nikki s donut glaze with some lemon zest but extract would work just as well so next time you want a slow going saturday morning make a cup a tea and a batch of fat free pancakes ingredients 1 5 c buckwheat flour or oat or all purpose 2 tbsp agave nectar 2 tsp baking powder 3 4 tsp salt 1 1 3 c hemp milk or soy almond oat 1 tbsp ground flaxseed 1 tsp hemp seed optional 1 tsp vanilla extract 1 tsp lemon extract or zest 1 2 tsp poppy seed directions 1 in large bowl mix flour flaxseed baking powder and salt add nectar and hemp milk and stir just until flour is moistened for thicker pancakes use only 1 cup milk let the batter rest for 5 minutes while skillet heats and then stir gently one more time before using 2 heat non stick griddle or skillet sprayed lightly with non stick spray over medium heat until drop of water sizzles pour batter about 1 4 c each onto hot griddle making a few pancakes at a time cook until tops are bubbly and bubbles burst edges will look dry flip the flapjacks and cook until undersides are golden place on warm platter keep warm 3 repeat until all batter is used brushing griddle lightly with salad oil if necessary to prevent sticking serve pancakes with glaze or other topping as desired note if you use the buckwheat you re getting gluten free in addition to fat free but if you use oat or all purpose you re getting that gluten so if you need gluten free be sure to use the appropriate flour happy cooking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post chickpea fritters posted in main dishes tagged gluten free quick easy vegan on august 25 2008 13 comments who among us doesn t love falafel well just like the veg jo has made me try over the years when she first insisted i taste falafel i was put off by the green color this was many years ago before i ate things that were green unless it was a lime or a melon margarita but i digress who doesn t love falafel well i certainly love falafel now but sometimes you want something other than a fried ball of chickpea heaven enter chickpea fritters these were so good and of course i added in a hot pepper so they were spicy to boot instead of making them into little balls i made them into patties and made a sandwiches out of them i served alongside some steamed green beans had i but known about the beautiful creation jo posted over the weekend i have no doubt my green beans would ve been smothered in almonds and cranberries makes about 8 or so patties addendum it seems to be the consensus to increase the amount of flour so adjust accordingly you want the patties to be soft but you want enough stability that they don t fall apart upon flipping also if you re using a non stick preferably non teflon skillet you can omit the oil of which they are sautéd in or you can simply reduce it to about a tsp just to get that browned crunchy appeal ingredients 1 tbsp ground flaxseed in 2 tbsp warm water 1 2 large onion finely diced or 1 small medium size 1 tbsp minced garlic 1 tiny tiny hot pepper 1 2 of the seeds removed or all for wimpy level spice 2 tbsp sesame seeds 1 tsp coriander seeds 1 tbsp ground cumin pinch of cayenne pepper 1 5 c cooked chickpeas or 1 can 15 5 oz drained and rinsed 2 tbsp freshly squeezed lemon juice about 1 2 a lemon 1 tsp coarse salt 5 tbsp flour all purpose oat or even buckwheat for gluten free extra virgin olive oil for saute and 1 tbsp for adding to the chickpea mixture directions 1 combine flaxseed and warm water stir and set aside in a medium saute pan heat 3 tbsp oil over medium heat add onion cook stirring until soft and translucent about 3 minutes add sesame and coriander seeds cumin and cayenne cook stirring until sesame seeds have begun to brown lightly and spices are very fragrant about 2 minutes set aside 2 in a food processor combine chickpeas lemon juice flax water combo salt and 1 tbsp oil pulse several times to form a semi smooth paste transfer to a large bowl stir in onion mixture fold in flour until just combined 3 using your hands form batter into 1 25 inch patties each about 1 3 inch thick 4 in the same saute pan heat 1 2 tbsp oil over medium low heat cook half the patties without flattening until golden brown about 3 minutes per side using a slotted spoon transfer to a paper towel lined plate 5 season with salt repeat with remaining patties and tablespoon oil serve immediately i sandwiched mine between two slices of fresh ciabatta bread topped with tomatoes and fresh cilantro if i had some i would ve also included some roasted red bell pepper and fresh baby spinach but feel free to top with your favorite toppings store them in an airtight container in the fridge for up to 3 days haven t tested them in the freezer thaw arena but feel free to test it out and get back to me happy cooking share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post cranberry almond green beans posted in sides tagged quick easy vegan on august 23 2008 15 comments when making green beans it is absolutely critical to use fresh beans frozen and canned ick are really gross so if the fresh ones don t look good that day just put off the green bean dish until another day good green beans will be plump and firm not wrinkly or flaccid a light steam and salt can make an easy tastey bean but if you want something with a little more pizazz try out these they re very yummy and will go with just about any potato rice or other grain dish that you can come up with ingredients 1 4 c slivered almonds 2 tbs dried cranberries 2 handfuls fresh green beans washed and ends snapped off 1 2 tsp salt 2 tsp earth balance butter 4 tbs water instructions heat the butter over low in a small pan when the butter has melted add the almonds and cranberries cook for 3 5 minutes until almonds are lightly toasted add the green beans and salt increase heat to med high throw in 2 tbs water to create a steam for the beans when that water has cooked off about a minute repeat with 2 more tbs water the beans should turn a very bright green color remove from heat and enjoy share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post summer rolls with red pepper dipping sauce posted in main dishes sides snacks and munchies tagged light snack quick easy vegan on august 21 2008 8 comments i seem to be surviving quite nicely on sorbet and ice cream and cookie dough but i suppose a little veg never hurt anyone cold crisp veg rolled in a rice wrapper sounds very refreshing here s a little appetizer or it could even be served alongside some vegetable sushi a peanut based soup or anything your little heart desires so simple so delicious so good for you the red pepper dipping sauce is spicy and sweet but not to spicy a very mild spicy i could barely tell you could leave out the red bell pepper and just use spicy chilies for a spicier thicker dipping sauce ingredients summer rolls 12 eight and a half inch rice paper wrappers 1 med head lettuce i used red leaf 4 med carrots cut into matchsticks 1 large cucumber cut into matchsticks 1 red bell cut into matchsticks 1 bunch fresh mint optional 1 bunch fresh cilantro red pepper dipping sauce 2 fresh red chili peppers stems removed 1 2 red bell pepper 1 2 c rice wine vinegar or lime juice or mixture of both 1 4 c sugar or agave nectar directions 1 make the summer rolls dip a rice paper into a bowl of warm water for 5 seconds transfer to clean work surface the wrapper will still feel hard but will soften as it sits if you leave it too long the wrapper will fall apart on you so seriously just dip it into the water 2 lay a piece of lettuce in the center of the rice paper top with veg 3 roll tucking in both ends as you go like a small delicate burrito place the roll on a plate cover with a damp paper towel continue with the rest do not refrigerate 4 make the dipping sauce in a food processor process until peppers are finely chopped add vinegar juice and sugar transfer to serving bowl set aside 5 cut in each roll in half on an angle and serve within 30 min with red pepper dipping sauce happy rolling share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post peachy blue monster juice posted in drinks tagged blueberries gluten free minerals nutrition raw vegan vitamins on august 20 2008 5 comments want a boost the health of your skin want to boost your energy well this juice adapted from the big book of juices and smoothies will do both with two simple ingredients blueberries and peaches two of my favorite fruits combined into one yummy juice of course you could always opt for a nectarine in place of the peach if you re not a peach fan and still get all the goods for your energy level and skin appeal this juice also helps with immunity and it gets a 1 star for digestion on a scale of 5 star for skin and immunity it s also chock full of nutrients beta carotene biotin folic acid vitamins b1 b2 b3 b6 c and e calcium chromium iron magnesium manganese phosphorous potassium sodium and sulphur whew that was a mouthful you could also play around with different berries such as straw or rasp even a blackberry would be good blended in if you want a thicker smoothie appeal toss in a banana frozen or room temp the recipe makes one 8oz drink so feel free to double ingredients 1 peach or nectarine pitted and chopped 1 5 women sized handfuls of blueberries or 1 man sized directions blend together in a blender strain if blueberry skins bother you or not whatever happy juicing share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post mint chip vegan ice cream posted in desserts tagged chocolate coconut frozen dessert gluten free sweet vegan on august 19 2008 13 comments hold on to your socks because this ice cream will knock them off with all the talk of the mint chocolate coconut bliss and purely decadent i decided to create my own ice cream with mint from the garden oh man this one was so bright and refreshing yet covered the recommended daily dose of chocolate what am i the only one that has a recommended daily dose of chocolate didn t think so this recipe makes about a pint i used a vegan dark chocolate with a hint of mint bar from endangered species chocolate also remember the longer you let the mint steep in the milk either warm or even when it s chilling the more intense the mint flavor will be and you won t get a bright green ice cream like those from days of yore it ll be a subtle hue so if that s what you re looking for add green food coloring ingredients 1 2 1 c fresh mint preferably peppermint leaves washed dried and torn in half stems discarded 1 2 c nectar 1 c hemp milk 1 c coconut milk chilled 1 3 1 2 c vegan chocolate chips or shaved chopped chocolate bar directions 1 in a small saucepan on low heat warm the hemp milk peppermint leaves and nectar just until steaming but not boiling for about 10 minutes remove from heat cover and let steep approx 20 minutes to 1 hour chill the covered mixture about 1 hour or overnight 2 strain mixture discard solids stir in chilled coconut milk 3 freeze in an ice cream makes according to manufacturer s instructions just before the ice cream is done freezing add chocolate chips shavings until blended how much you add is totally up to you i added about 1 3 c for mine but i also topped my serving with more shavings 4 transfer to an airtight container and freeze about 30 minutes ice cream can be stored in an airtight container in the freezer up to 1 week note for gluten free make sure your chocolate is gluten free happy freezing share this print opens in new window print email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x share on pinterest opens in new window pinterest share on reddit opens in new window reddit share on linkedin opens in new window linkedin share on tumblr opens in new window tumblr like loading read full post i found my thrill on blueberry hill scones posted in baked breakfast goodies tagged blueberries gluten free adaptable quick easy quick bread vegan on august 18 2008 5 comments now if you don t know that song look it up stat fats domino playing in the background a cup of morning tea and a warm blueberry scone it doesn t get much better if he wasn t singing about some lovely lady he might have surely been singing about these scones at the farmers market this weekend i procured the second best blueberries ever second only to a batch i bought from an omish stand at the fm a few years back they were that good i remember them years later mmmm but i digress i almost didn t want to do anything with these blueberries but eat them by the handfuls i was strong and persevered i made these lovely blueberry scones so moist and delicious hope you enjoy ingredients 2 c oat flour 1 c pastry flour or just use all oat flour 1 2 c brown sugar 2 tbsp baking powder 2 tbsp almond meal optional 2 tbsp flaxseed optional 1 4...
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