My Kumquat Marmalade!

I bought kumquats today and wanted to do something different with them =)

My Kumquat Marmalade!

Ingredients:

2 cups Kumquats sliced, stem end cut off and seeds removed
1 large orange (peeled)
1/2 tsp vanilla extract
1/2 cup agave nectar (you can use sugar, but I use agave because it doesn’t raise your blood sugar like sugar does)
Directions:

Add sliced kumquats and orange to food processor. Pulse until it is consistency you like. I like some of the peel still chunky. Add vanilla and agave nectar and pulse a couple more times till it is well combined. You can either cook it on the stove or put it in the microwave. If you microwave it do it for 6 – 8 minutes, stirring every couple minutes. It’ll reduce as it cooks. Remove and let cool. If you cook on the stovetop, cook on medium heat stirring often. It should take 30 to 40 minutes. It’ll still be a little thin, but it thickens as it cools. Let cool then store in sealed container in fridge. It should last 1 – 2 months!

Here is is in the food processor…

Done!

Advertisements

Vegan French Toast

Vegan French Toast

This has to be the best French Toast I have ever had! I’ve always liked French Toast, but never cared for the egg taste in it. This tastes a lot like banana bread to me…can’t go wrong with that =D I found the recipe online a long time ago and can’t remember where now…blah, but had to change it a bit for my own taste. Add spices you like to it too…it’s AMAZING!

Vegan French Toast

Ingredients

2 pieces Ezekiel Cinnamon Raisin Sprouted Bread
1/2 small banana
1/3 cup almond milk, unsweetened (or soy milk)
1/4 tsp vanilla extract
agave nectar to taste (optional)
dash cinnamon

Directions

Put all ingredients (not the bread) in blender or food processor and blend until banana is part of the liquid. Pour liquid into a bowl that is large enough to dip bread. Heat frying pan and grease, using a little cooking spray or vegan butter (I used Earth Balance) so bread doesn’t stick. Dip bread in banana mixture coating both sides. Place in frying pan and cook until both sides are a golden brown. Remove and serve with fruit or syrup. It’s great plain too! Enjoy!

My Raw Oatmeal Raisin Cookies!

My Raw Oatmeal Raisin Cookies!

Ingredients:

  • 1 cup raw whole rolled oats
  • 1/2 cup raw walnuts (and some extra if you want to put on top)
  • 10 large medjool dates (pitted ~ more or less depending on how moist they are)
  • 1/2 cup raisins

Directions:

Place whole rolled oats in food processor and blend till it is almost like a powder. I like to still have little pieces of the oats in things so I don’t leave it on for too long. Add the walnuts and the dates. Leave on till it’s the consistency you like. Remove and put in a bowl. Add raisins and mix with your hands. Form into cookies. I put a piece of walnut on each cookie, but you don’t have too. It doesn’t need any sweetener, but if you want them sweeter you can add a little raw agave nectar or sprinkle a little sugar in the raw on top. You can also add cinnamon and or dried cranberries. Oh, and cookie cutters would work nice with these! No sugar, no flour, no baking =) TaaaaDaaaa!!!

~Ahimsa’s Delight~

Today at the Farmers Market I got Bok Choy. I’ve never made it before so I had no idea what to do with it. Most people said to make a stir fry or throw it in soup. I made a sit fry. I loved it! I really didn’t know what I was doing, but OMG, DELICIOUS! I also made some sweet and spice tofu that I put on top. Here’s my bok choy dish! I’m calling it Ahimsa’s Delight =D Ahimsa means to do no harm ♥

~Ahimsa’s Delight~

Ingredients~
1 large bunch of bok choy ~ cleaned and chopped
One small piece of fresh grated ginger root
2-3 zucchini ~ sliced how ever you like
1/4 – 1/2 sweet onion ~ sliced thin
1 can garbanzo beans (rinsed and drained)
1/2 – 1 tblsp oil (I use evoo)
1-2 tsp hot sesame oil
soy sauce (low sodium) to taste
1 tsp sesame seeds

Directions~
Heat evoo in pan. Add zucchini, onion, ginger and bok choy. About half way through cooking, add garbanzo beans, hot sesame oil, and soy sauce. Cook until vegetables cook and bok choy leaves wilt.

Serve over brown rice and top with sesame seeds and tofu (made how ever you like). I cooked my tofu with a little oil spray (less fat), and once it had browned I added a sweet and spicy ginger sauce.

Here it is cooking…

and served…

BBQ Seitan Ribz

I made these last night and they were so delicious!!! I grilled them on an indoor grill I have, and it worked perfectly. I got the recipe here! She has a recipe for vegan pepperoni that I’m making right now. I’ll post it once it’s finished =)  Enjoy!

BBQ Seitan Ribz

Ingredients:
1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
about 1 cup of your favorite barbecue sauce

Directions:
Preheat the oven to 350 and lightly spray an 8×8 baking dish with canola oil. Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a couple of minutes.

Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.

Put it in the oven and bake for 25 minutes. While it’s cooking prepare your grill.

Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.

Watch it closely to make sure that it doesn’t burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

A new place…

Hi!
This is just a new place for me to post vegan recipes and hopefully find some new ones! I’m looking forward to meeting new people too!

A little about me…I love trees, veganism, buddhism, hinduism, the color green, rain on my face, wind through my hair, nature, animals, cemeteries, handmade soaps, candle light, the cold weather, the beautiful Fall leaves, music, art, cooking, learning about different faiths, Italian and Middle Eastern food, hugs that you can feel deep down in your soul, gentle men, sweet souls, humor, tea & coffee =)
Much peace and love to all xox
~nicole