Saturday, June 23, 2018

Peanut Butter ViceCreme (DF, GF)

I LOVE LOVE LOVE ViceCreme (cuz I LOVED LOVED LOVED ice cream before I became vegan) 

1 cup chopped dates
boiling water
1/4 cup unsweetened almond milk 
1 Tbsp Arrowroot Powder  ( I use Bob's Red Mill) 
2 cups unsweetened almond milk
1/4 tsp salt
1 and 1/4 cups peanut butter (no sugar)
1 cup cooked and mashed sweet potatoes
1 and 1/2 tsp vanilla extract 
1 and 1/2 tsp coconut extract

Cover dates with boiling water and let sit for about 15-20 minutes.  Drain off any excess water after soaking.

Mix the 1/4 cup almond milk with the arrowroot powder and set aside. 

In a blender or food processor, blend the almond milk, salt, peanut butter, sweet potatoes and dates.  Blend until smooth.  Add the arrowroot mixture, vanilla extract and coconut extract.  Blend thoroughly.  

Then add to an ice cream maker and make the "viceceme" !!! 

I actually have 2 ice cream makers; 1 that uses ice and 1 that doesn't.  I really like them both.  

The Hamilton Beach 68330R 4-Quart Automatic Ice-Cream Maker uses ice.  You can make a bigger batch of vicecreme, and I also think the vicecreme turns out "harder" than the other one.  At first I thought it would be a pain using one with the ice, but it really isn't.

The Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker does not use ice.  The vicecreme is softer than the other, but still comes out good.  The one thing I found is the bowl really needs to be kept in the freezer for about a week before using it.  There were times I only left it in the freezer a couple of days, and the vicecreme was REALLY soft.  The capacity is much smaller than the one that uses ice.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender 

Sunday, June 3, 2018

Three Bean Soup (DF, GF)

This was so good, I ate all of it before I remembered I had not taken a picture for the blog !

1 onion, chopped 
1 red bell pepper, chopped
2 tsp minced jar garlic
1 can diced tomatoes, with liquid
1 8-oz can tomato sauce
4 large dates, chopped
1 Tbsp prepared mustard (no sugar)
1/4 tsp black pepper
1 tsp ground cumin
1/2 tsp ground coriander
2 cans great northern beans, with liquid

1 can kidney beans, with liquid
1 can black beans, with liquid
1 can corn, with liquid

Place all ingredients  in a crockpot and cook on low for 8 to 10 hours or high for 4 to 6 hours.

Friday, March 16, 2018

Bean and Quinoa Chili (DF, GF)

You can cook this for the lower amount of time (8 hours) and have it more like soup, or cook at for the upper amount of time (12 hours) and have it thicker - like chili.  I prefer it thicker !!

2 tsp minced jar garlic
1 onion, chopped
1 red bell pepper, chopped
1 6-oz can of tomato paste
3 cans black beans, with liquid
1/2 cup uncooked quinoa
2 large dates, chopped
1 15-oz can pumpkin puree
1/2 tsp salt
2 Tbsp chili powder
2 tsp ground cumin
1/4 tsp black pepper
1 Tbsp Hershey's Unsweetened Cocoa Powder
2 to 3 cups water or veggie broth
1 can corn, with liquid

Place all ingredients in a crockpot and cook on low for 8 to 12 hours or high for 4 to 6 hours.

You will teach me how to live a holy life.  Being with you will fill me with job; at your right hand I will find pleasure forever.

Psalm 16:11 (NCV)

Thursday, March 8, 2018

Contribution From Freelance Writer Jess on Staples of a Vegan Diet

I love the articles from Jess, and I hope you are enjoying them also !!!  This is a GREAT article on  the top 5 staples of a vegan diet !  THANKS again Jess !!!!!

Top 5 Staples of a Vegan Diet  

Veganism comes with a heap of health benefits that range from normal blood pressure, good energy levels, and reducing the risk of developing cancer.  In fact, studies from Loma Linda University find that vegans have lower rates of cancer than vegetarians and meat-eaters. Not to mention, 34% of vegan women have lower rates of female cancers such as cervical, breast, and ovarian cancer. 

When transitioning to a vegan diet, you might feel the need to use substitutes for animal products. However, fake meat products are often highly processed and even considered as junk food. With the right ingredients, a vegan diet can be as delicious as any other.

Check out these top 5 staples of a Vegan diet.

Healthy Fish-Free Oils

Omega-3 fatty acids are vital for a healthy brain, heart, skin and joint health. While fish is a well-known source of fatty acids, there are other ways of getting your required daily intake that do not have the cholesterol and toxins that can be present in fish.

 Oils like extra-virgin olive and canola oil provide heart-healthy nutrients such as polyunsaturated and monounsaturated fats. In fact, flaxseed oil, walnuts, and canola are rich in omega-3 fats – making them one of the best options for anti-inflammatory diets and cooking oil.

Vegan-Style Calcium

Did you know that you could still increase your calcium intake without supporting the dairy industry? There are plenty of vegan milk alternatives including hemp, coconut, rice, soy, almond, and cashew milk to keep your taste buds excited. Not to mention, all of which are high in nutrients and low in calories.  If you want to increase fibre, coconut is also rich in B vitamins.

Agave Nectar

Looking to satisfy your sweet tooth the natural way? Try Agave nectar instead of honey. This natural ingredient contains high levels of fructose, which won’t raise your blood sugar levels and is found to be sweeter than honey. You can add a teaspoon of Agave to your morning tea or in a smoothie.

Nuts and Seeds

Aside from the healthy heart benefits and a longer lifespan, nuts are highly versatile and a must-have ingredient in any vegan diet. You can add pine nuts to your favorite pesto sauce, mix peanuts to coconut balls, and toss walnuts into lively salads – the options are endless.

Add Spice to Your Life

Spices like cumin, cayenne, and turmeric will provide a smoky flavor while cinnamon adds a nice touch to sweet desserts. Additionally, all it takes is a few herbs and spices to give your simple ingredients a burst of flavor.

Incorporate these staple items into your daily meal plan. Don’t be afraid to try new ingredients and make your own stock from scratch. Once you discover the endless possibilities of flavor, living a clean vegan lifestyle will help you stay healthy and avoid deficiencies in nutrients.

Saturday, February 17, 2018

Gingerbread Muffins (GF) - Take 3

These came out REALLY REALLY good.  These are nice and moist and have a GREAT flavor.  These were a combination of gingerbread muffins 2 and gingerbread muffins 1  This is my favorite gingerbread muffin recipe.  

They are really moist and fluffy.  I like the increased amount of spices also - makes these very flavorful !

1/2 cup Oat Flour
1/2 cup Corn Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice
2/3 cup molasses
1/3 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed

Mix molasses, almond milk,  vanilla and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 10 muffins because I was making them a little larger.

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin PanCasabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

So I rejoice and am glad.  Even my body has hope,
Psalm 16:9 (NCV)

Saturday, December 9, 2017

Coconut Peanut Balls (DF, GF)

3 and 1/2 cups dates  (I use medjool dates)
1 cup raw peanuts
1/2 tsp salt

Blend the dates in a blender or food processor until smooth.  Stir in the coconut and peanuts and salt.

Form into balls and store in fridge.  Each day these balls tend to get more flavorful.  I like these better after they have been in the fridge overnight.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.

My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I keep the Lord before me always.  Because he is close by my side, I will not be hurt.
Psalm 16:8 (NCV)

Friday, December 8, 2017

Contribution from Freelance Writer Jess on Veganism and Composting

I hope you are enjoying the articles from Jess as much as I am !!!  Here is her latest on how helping the planet by composting.   THANKS Jess !!!

Compost Your Way To A Self-Sufficient Garden

Veganism isn’t just doing your duty towards animals - it helps the planet, too. The livestock industry is a huge polluter, accounting for 14.5% of man-made greenhouse gases every year. Reducing the demand for meat and dairy reduces the strain on our green and blue marble! However, there are a few extra steps you can take yourself.
We’re talking about composting of course, and in this article we’ll walk through the steps of creating and using the stuff. You’ll make full use of your household waste, help the planet and make delicious veg, with your time in the garden improving health to boot.

What Can I Compost?

Before you go head-first into composting, bear in mind that not everything can be put into a composter. There are plenty of things you can compost, including the bulk of what will be in your diet. This is why composting is so good for vegans, because nearly everything you eat can find its way into your compost pile, as opposed to waste from non-biological goods.

There are a few things you shouldn’t compost. Fats and oils, including products like olive oil and coconut oil, will not be good. Also, if you’ve picked up any produce that’s been treated with pesticides, keep it away from the pile as it will leach into your final product.

How Do I Get Going?

For the beginner, composting is incredibly simple. The process works by the breakdown of your waste into a bacteria-laden, mulch heap that’s packed full of nutrients and growth increasing compounds. You can set up a heap in your garden for starters; use soil or leaves to compact your waste into a heap. Make sure you keep it soaking wet, as the bacteria inside need water to get working on the waste. Regularly turn the pile with a pitchfork to get oxygen aerating through the heap. After at least two months, and sometimes longer, you’ll have compost.

What Do I Do With The End Product?

When you have the end product, it’s time to put it to use. This will act as a fertilizer, encouraging your plants to bloom quickly and powerfully. You can implement fertilizer by spreading it around the base of plants, on top of soil. Keep it away from leaves and the stem itself, as some composts can ‘burn’ the plant due to the concentrations of nutrients. With that done, you can grow your veg bigger, faster and stronger. With the right stuff, you might have a contender for the biggest vegetable contests.

Composting is a great way to develop self sufficiency in your home and in the process grow tasty, big vegetables. And to top it all off, you’ll be doing your bit to save the planet.

Friday, November 17, 2017

Lentil Sweet Potato Veggie Soup (DF, GF)

Instead of the bag of frozen veggies, I have used 1 can of green beans, 1 can peas, 1 can diced tomatoes, and 1 can of carrots - all with the liquid.  So the amount of added water/veggie stock would also be reduced.

3 cans lentils (about 1 pound of dried lentils)
1 large sweet potato, cubed
2 large dates, chopped
1 medium onion, chopped
2 tsp minced jar garlic
1 - 16 oz bag of frozen vegetables 
3 to 4 cups water or vegetable stock
1 tsp dried thyme
1 tsp ground fennel
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper

Put everything in a crockpot and cook on low for 10-12 hours.

I praise the Lord  because he advises me.  Even at night, I feel his leading.
Psalm 16:7 (NCV)

Sunday, August 6, 2017

Chickpea Lentil Veggie Soup (DF, GF)

This is REALLY good.  The dates give it a nice flavor !

1 Tbsp minced jar garlic
1 onion, chopped
1 can tomatoes (I used the liquid) 
2 cans chickpeas (I used the liquid)
1 can lentils (I used the liquid)
12-oz package frozen broccoli/cauliflower mix
12-oz package frozen sliced carrots 
1 tsp ground ginger
1 tsp ground turmeric
1/2 tsp salt
2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups water or veggie broth
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
3 large dates, pitted

Blend water or veggie broth, coconut and dates in a food processor or blender until smooth.

Put everything in a crockpot and cook on low for 10-12 hours, or until done.

My favorite food processor is the  KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

My share in life has been pleasant;  my part has been beautiful.
Psalm 16:6 (NCV)

Saturday, August 5, 2017

Cranberry Peanut Chocolate Chip Balls

Adapted from this recipe .

1 cup Quaker old fashioned oats 
1 cup rice crispy cereal
1/2 cup sunflower seeds
1/2 cup raw peanuts 
3/4 cup vegan chocolate chips
3/4 cup dried cranberries 
2 Tbsp molasses
1 tsp vanilla extract
1/8 tsp salt
1 cup dates
1 large ripe banana
1 cup natural peanut butter  

Blend dates, banana and peanut butter until smooth.

Mix everything (INCLUDING date mixture) together in a bowl. 

Shape into balls.    Each day these bars tend to get more flavorful.

I've started using the  Farberware Cookie Scoop for forming the snack balls, instead of using my hands.  It is easier and not as messy.

My favorite food processor is the KitchenAid  7-Cup Food Processor

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

I praise the Lord because he advises me.  Even at night, I feel his leading. 
Psalm 16:7 (NCV)