HOMEMADE APRICOT GRANOLA AND VANILLA NUT MILK

Nothing beats a healthy, satisfying, yet slightly sweet breakfast! I used to buy granolas all the time, I eventually decided to make my own. They are so easy to make and so full of yumminess! Once you know how to make them you can play with the ingredients and dried fruits and come up with an unbelievable variety of flavors. Combined with homemade nut milk and you will be in heaven.
Warning: your house is gonna smell soooo good! What a way to start the day! :)

APRICOT GRANOLA

Ingredients:

1/2 cup sliced almonds
1/4 cup raw Macadamia nuts
2 cup gluten free old fashion rolled oats
1 cup rice cereal
1/3 cup coconut nectar (or agave, or maple syrup if cannot find)
2 tablespoons apricot jam
1 tsp vanilla extract
1/8 tsp cinnamon
2 tablespoons unsweetened coconut flakes
1/2 cup chopped dried apricots


Preparation:

Toss together all ingredients in a bowl except the coconut flakes and the dried apricots.
Spread on a prepared baking sheet lined with parchment paper and bake at 350F for about 30 - 35 minutes or until golden brown, stirring occasionally to brown evenly.
When out of the oven, break out the bigger pieces while warm, let cool, add the dried apricots and coconut flakes.



HOMEMADE VANILLA NUT MILK

Ingredients

3 cups cold filtered water
2 cups filtered water for soaking
1 cup raw nuts (almonds, Brazil nuts or cashews work great!)
3 tablespoons agave nectar or Maple syrup
1 teaspoon pure vanilla extract


Preparation

*Soak the nuts in 2 cups of filtered water for four hours to overnight.
Strain the nuts, place in a blender with the 4 cups of cold filtered water, agave (or maple syrup) and vanilla extract.
Mix all the above ingredients until very smooth.
Strain if needed.
The milk will keep in the refrigerator for 5-6 days. Shake well before using as it tends to separate.


Bon appetit!


*Soaking the nuts allows enzymes to break down and neutralize a large portion of phytic acid in grains. Soaking in water also neutralizes enzyme inhibitors and encourages the production of numerous beneficial enzymes which increases the amount of many vitamins, especially B vitamins. Soaking also makes the proteins easier for us to digest and absorb. It also gives a milder flavor to the nuts.

SPIKED APPLESAUCE

I have 2 apple trees in my back yards, they are the green type of apples that are a little bit on the sour side. Not the very best to eat but great for cooking and definitely can't get more organic than that! My trees are now in full bloom with heaps of apples, so I better start finding ideas on what to do with them and get cooking!
I thought I would start with an applesauce, since it's something everyone has eaten in their life and it usually brings back childhood memories... except this is more of a "adult version" with Grand Marnier liquor!
You can serve it as is, with vegan ice cream or as a condiment to any of your meal.
You might want to double the recipe too. This is yummy stuff... it will be gone pretty fast!

SPIKED APPLESAUCE

Ingredients

5 apples, cored, peeled, and chopped
2 tbsp grand marnier liquor
3/4 cup filtered water
1 tsp lime juice
1 tbsp. coconut oil
1/2 tsp cinnamon

Preparation

Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 20-25 minutes.
Remove from heat. Mash with potato masher until liquid and apples come together in a nice puree.

Makes 2 large or 4 small servings.

Bon appetit!

MEXICAN RICE

This rice makes a great meal on it's own but also makes a great side dish for a Mexican food night. You'll get your proteins from the beans and pine nuts and as a bonus the black beans will provide iron, which are both important nutrients to get as a vegan.
So make yourself a margarita, cook up some tacos and serve with this rice!
Ayaya delicioso!!


MEXICAN RICE

Ingredients

1 tablespoon oil
1/2 onion, diced small
1 garlic, minced
2 celery sticks, diced small
1 red pepper, diced small
3/4 cup long grain brown rice
1/4 cup mixed wild rice
2 cup veggie broth
1/4 teaspoon chili powder
1/2 teaspoon thyme
1/8 teaspoon cayenne
1 tablespoon fire roasted green chilies (from a 4oz can)
1/4 cup cooked organic black beans
1/4 cup organic frozen corn, thawed
1/3 cup tomatoes, seeded and diced small
1/4 cup pine nuts
1 tablespoon fresh cilantro, chopped
pepper to taste

Preparation

In a small casserole, heat the oil over medium heat.
Add the onion and cook 3-4 minutes until translucent.
Add garlic, celery and pepper and cook 3 more minutes.
Stir in the rice, add the bouillon, the chili powder, thyme, cayenne and bring to a boil.
Reduce the heat to medium-low and cover to cook. Follow the package instructions for the required cooking time. It should be around 45-50 minutes, until the liquid is absorbed.
When the liquid has evaporated, add the black beans, fire roasted green chilies, corn, tomatoes, pine nuts, cilantro and pepper to taste.

Bon appetit! (or should I say: Buen provecho)

ARTICHOKE AND SPINACH DIP

I used to order artichoke and spinach dips in restaurants all the time. It is such a great appetizer and crowd pleaser for parties and potlucks!

I went to the Wynn hotel the other day with a few of my girlfriends. We were eating at Terrace Cafe and when I saw that they had an artichoke and spinach dip that was vegan I HAD to order it! For those who do not know this, the Wynn hotel now offers vegan fare in each of it's restaurants. The dip was so good that I decided to figure out a way to make it at home. :)

I think I figured it out pretty good. My boyfriend loved the recipe I came up with so much, he almost ate it all in one meal! This recipe will definitively become a household favorite.


ARTICHOKE AND SPINACH DIP

Ingredients

1 tablespoon olive oil
1/2 onion, chopped small
1 clove garlic, peeled and chopped small
1 (8 ounce) package *vegan cream cheese
1/4 cup **vegan Parmesan cheese
1/3 cup ***vegan mozzarella cheese
1/4 cup ****vegan mayonnaise
1/2 teaspoon dried basil
1/2 teaspoon parsley
1/4 teaspoon cayenne
1/8 teaspoon celery seed
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/3 cup frozen spinach, thawed, drained and chopped

topping

1/4 cup shredded vegan mozzarella cheese
1tablespoon vegan parmesan
1/4 cup breadcrumbs

Pita bread, toasted, or
10 to 15 small corn tortillas, cut into fourths fried in vegetable oil,
or store bought pita or tortilla chips


Directions

Preheat oven to 360 F (180 C).
In a pan, cook the onion for 3-4 minutes at medium heat until translucent, add the garlic, cook 1 more minute.
Add the vegan cream cheese, the vegan mozzarella, and the vegan parmesan. Reduce the heat and cook until the cheese mixture is soft and mostly melted.
Remove from the heat and add to the mixture: vegan mayonnaise, basil, parsley, celery seed, salt, pepper and cayenne.
Stir in the artichoke hearts and spinach.
Transfer the mixture to the baking dish.
Sprinkle with the vegan mozzarella cheese, vegan parmesan and breadcrumbs topping.
Bake in the preheated oven 25 minutes, until lightly browned and bubbly.
Serve with toasted Pita bread cut into triangles, small corn tortillas, cut into sixths fried in vegetable oil or store bought pita or tortilla chips

Bon appetit!

* I used Tofutti better than cream cheese It can be found in most grocery store, natural store such as wholefood or http://www.tofutti.com


** I used Galaxy vegan parmesan, galaxy products can also be found at Whole Foods, most natural stores and at http://www.galaxyfoods.com.

***I used daiya vegan mozzarella cheese. Daiya products can also be found at Whole Foods, most natural stores and at http://www.daiyafoods.com.

**** I used Vegenaise from Follow your Heart for vegan mayonaise. It can be found at Whole Foods, most organic section of super markets, most natural stores or at http://www.followyourheart.com.

VEGGIE SOUP

VEGGIE SOUP

I love soups. I could eat soups on a daily basis and never get tired of it! In fact, I did when I was growing up... my grandmother used to make me a soup everyday for lunch along with something else. That's probably why I have a soft spot for them. I miss my grandma! She was the best. :)
In this filling soup I used Chickpeas for proteins (there are 14.5g of proteins per cup) and broccoli rabe which is an excellent source of vitamins and minerals. Most dark greens have excellent nutritive values and this one brings a really nice flavor to the soup.

Ingredients

1 tablespoon olive oil
I small onion, diced small
1 leek cut in half and cut small, white part only
3 celery stalks, diced small
4 medium carrots, diced small
1 zucchini, diced small
6 button mushrooms cleaned and diced small
1 cup broccoli rabe, chopped small, stem removed (kale or spinach would also work)
1 1/2 cup cooked chickpea
1 can fire roasted tomatoes (14.5oz)
8 cups veggie broth
3 oz. brown rice vermicelli
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon basil
1 tablespoon parsley
1 bay leaf
pinch of cayenne
pepper to taste

Preparation

In a large soup pot, heat the oil and cook the onions and leeks 3-4 minutes under medium heat.
Add the celery and carrots and cook another 2-3 minutes.
Add the zucchini, mushrooms and broccoli rabe, stir fry another 3-5 minutes until the mushrooms soften.
Add all the other ingredients, bring to boil.
Reduce the heat and simmer at medium-low for 20 minutes until the vegetables are tender.

Makes 8 servings

Bon appetit!

CREAMY RIESLING AND WILD MUSHROOM PENNE

This Penne pasta is so creamy you could almost swear it's got real fattening cream and cheese in it. It is quite lower fat than a non vegan version. I like using Riesling wine in this recipe, as much as it is not my favorite wine to drink, it's sweeter taste makes it stand out a little better. This recipe can definitely impress and trick your non vegan friends who argues that vegan food cannot be as good.

CREAMY RIESLING AND WILD MUSHROOM PENNE

Ingredients

300g Brown rice penne pasta
1 tablespoon olive oil
1/4 cup Shallots diced small
2 leeks quartered, minced (white part only)
2 cloves garlic, minced
4 cups mixed wild mushrooms chopped medium size
1 tablespoon thyme
1 teaspoon basil
pepper to taste
1/2 cup Riesling white wine
1/2 cup pine nuts + 1/2 cup water blended togther in a blender until very smooth (pine nut cream)
1 227g/8oz container *vegan cream cheese
3 teaspoon potato starch (will need to mix well with 3 teaspoon water just before using)

Preparation:

Cook the pasta in boiling water following the instructions on the bag. When al-dente, drain well and rinse under cold water. Reserve.

In a wok or very large pan, heat up the olive oil under medium heat, add the shallots, leeks and garlic. Cook 3-4 min until translucent.

Add wild mushrooms, the thyme, basil and pepper and increase the temperature to med-high heat. Cook for 5-6 minutes until they are done and there are no more moisture.

Add the wine and cook a few minutes until 1/2 of it is evaporated. Add the pine nut cream, the cream cheese and the cornstarch. With a whisk, mix well, lower the heat to med and cook 5-7 minutes, mixing constantly, until the sauce has a thick consistency.

Add the penne to the sauce, mix well and cook another 3 minutes to warm up the pasta and coat with the sauce well.

Add more pepper if needed. Serve.

This will make 4 servings

Bon appetit!



* I used Tofutti better than cream cheese It can be found in most grocery store, natural store such as wholefood or http://www.tofutti.com

PARISIAN BEEF RAGOUT IN BORDEAUX SAUCE

First word that comes to my mind when I think of French ragout is Yummy!!
There are so many different recipes for them and I grew up eating lots of it. Especially in winter time when it is cold outside there is nothing better and most comforting than a warm Ragout. Oh the memories...

The nice thing about cooking vegan is that it saves a good hour to hour and a half to the cooking time! Veggies and Muck meats are way faster to cook! When veganizing a recipe, it is something to consider. Grab a good bottle of bordeaux, give yourself a glass and enjoy making this easy meal!

PARISIAN BEEF RAGOUT IN BORDEAUX SAUCE

Ingredients

2 packages *beef-less tips from Gardein, defrosted
1/4 cup flour
1+1 tablespoon olive oil
1/2 onion, chopped
2 cloves garlic, crushed
3 cups Bordeaux red wine
1 cup **vegan beef stock
2 tablespoon tomato paste
1 tablespoon dijon mustard
1 tablespoon thyme
4 carrots, chopped roughly
10 baby potatoes cut in halves
227g mushrooms cut in halves

Preparation

Preheat the oven to 375F/190C

Toss the beef-less tips in flour, shake off excess. In a large ovenproof casserole heat 1 tablespoon of olive oil under medium heat. Cook the beef-less tips in batches until browned all over. remove the beef-less tips fron the casserole and reserve.

In the same casserole heat up another tablespoon of olive oil and saute the onions and garlic until slightly translucent about 3-4 minutes.

Return the beff-less tips to the dish with wine, stock, tomatoe paste, mustard, thyme, carrots and potatoes; bring to boil.

Bake, covered for about 30 minutes add mushrooms and cook another 10minutes or until the vegetables are tender.

This will make 4 servings


*For the beef chunks I like to use "Gardein beef-less tips" (my favorite)www.gardein.com

**For the vegan beef stock, I like "Better than bouillon" by superior touch www.superiortouch.com or "Not beef bouillon" by Edward and son www.edwardandsons.com