By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
This is a fun and easy recipe that even toddlers can help their mothers make! The ingredients are flexible and are basic muesli ingredients that most of us have in the cupboard anyway. Different nuts and dried fruit can be used in the recipe to create different flavours, textures etc. Due to the sticky dates, the ingredients stay firmly together without crumbling.
To make the biscuits look more refined, the nuts can be ground or chopped into various textures in order to give the biscuits a smoother, less chunky look. For instance: grind the brazil nuts to a coarse flour and finely chop the pumpkin seeds. Keep the sunflower seeds whole, since they are small, but chop the almonds with a knife into fairly even pieces. The dried apricots can also be added to the dates, water and oil when blending into the liquid part of the recipe - the apricots will simply aid the dates to hold the biscuits together.
Ingredients
� cup (130 g) chopped dates
� cup water
1 Tbsp walnut / hazelnut / rice bran oil
2 tsp fresh lemon juice
1 cup (100 g) finely chopped dried (moist) apricots
� cup (100 g) almonds, chopped
� cup (100 g) brazil nuts, chopped
� cup (90 g) pumpkin seeds, roughly chopped
4 Tbsp (45 g) sunflower seeds
4 Tbsp buckwheat seeds, crushed
2 Tbsp goji berries
1 Tbsp finely ground flax seeds
1 Tbsp finely grated zest of mandarin / orange
1 tsp ground cinnamon
1 tsp ground ginger
Method
1. Place the dates, water, oil and lemon juice in a mixer and blend until smooth. This mixture will hold the ingredients together to make a batter.
2. Place the rest of the ingredients in a large mixing bowl and stir to mix well.
3. Pour the date mixture into the mixing bowl and stir until mixed.
4. Place the mixture in the refrigerator for 30 minutes or in the freezer for 10 minutes to firm up a little and to give the flax seeds and buckwheat seeds the chance to form a sticky substance with the moisture in the batter.
5. Tip the batter onto a sheet of unbleached wax baking paper. With the back of a large spoon, press the mixture firmly down to a thickness of about 2 cm.
6. Take a biscuit (cookie) cutter and press shapes from the batter. Press the mixture firmly into the biscuit cutter before transferring to another sheet of baking paper (or Paraflexx sheet for the dehydrator). Carefully push the shaped biscuit free from the cutter. Continue making shapes until all the batter is used up - simply spoon the last bit of batter into the cutter, press into shape and transfer to the sheet with the other biscuits.
7. Dry the biscuits out. If you use a dehydrator, dry out for about 4 hours until the biscuits are firm but still retain the moisture from the dried fruit. If you use an oven, set the baking temperature to 40� C (104� F), and dry out for about 2 hours until firm.
Makes about 23 biscuits.
Extra ideas:
You can change the dried fruit in the recipe to give the biscuits different flavours. Try making berry biscuits by using dried cherries, blueberries, cranberries and goji berries. A Caribbean flavour can be achieved by using dried pineapple, paw-paw, coconut and for the spices, add vanilla instead of the spices above.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers and vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Raw-Vegan-Spicy-Biscuits&id=6437633] Raw Vegan Spicy Biscuits
Friday, April 6, 2012
Wednesday, April 4, 2012
Vegan Nachos and Home-Made Savoury Crackers
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
This much healthier version of a traditional Mexican dish is really authentic in taste. Make it for a light lunch or triple the recipe and serve it at a party. Home-made nachos are very quick and easy to make. They are accompanied by soy yoghurt (soured with lemon juice), home-made guacamole dip, a lentil and bean tomato mix scattered with grated fried tofu. Enjoy!
Ingredients
home-made Nachos savoury crackers* (see recipe below)
1 cup cooked Puy / brown lentils
1 cup cooked red kidney beans
4 tomatoes, chopped
4 tbsp tomato paste, thinned with 4 tbsp water
1 - 2 tsp chopped fresh red chilli (to taste)
2 tsp peanut oil
� cup grated firm tofu
4 ml turmeric
3 ml paprika
2 tsp fine savoury yeast flakes
avocado guacamole dip (home-made)
� cup soy yoghurt / silken tofu mixed with 1 tsp lemon juice
Method
Place the lentils, kidney beans, chopped tomatoes, tomato paste mix and chilli in a saucepan and heat gently.
Heat the peanut oil in a small pan and fry the tofu on fairly high heat to remove most of the moisture.
Add the turmeric, paprika and savoury yeast to the tofu and stir for a minute. Remove from the heat.
To assemble the nachos dish: spoon the lentil-tomato mixture into the middle of a large serving platter. Push the savoury crackers into the mixture from the sides. Scatter the fried tofu on top.
Serve the avocado (guacamole) dip and soured soy yoghurt or silken tofu on the side, so everyone can help themselves.
Serves 4.
* Nachos savoury crackers
These crackers taste wonderfully authentic, yet are baked in the oven rather than fried. You can add all sorts of interesting herbs to the dough if you wish. Cooked couscous adds an interesting texture, although you can substitute cooked quinoa to make gluten-free crackers. Nut butters effectively bind all the ingredients together to make crispy, black pepper studded nachos.
Ingredients
4 tbsp dry couscous / quinoa for gluten-free
1 cup yellow corn meal
� tsp herbal salt
2 tbsp cashew nut butter / smooth peanut butter
2 tsp cracked black pepper
� cup brewed lukewarm camomile tea / lukewarm water
2 tsp savoury yeast powder
olive oil cooking spray
Method
Pre-heat the oven to 220�C (430�F). Place a baking (pizza) stone or heavy duty baking tray in the oven to heat up at the same time.
Pour boiling water over the couscous and leave for 5 minutes (or cook the quinoa). Drain and fluff with a fork. Make the camomile tea.
Place the corn meal and salt in a mixing bowl and combine. Rub in the nut butter until it resembles fine breadcrumbs. Stir the black pepper and cooked couscous or quinoa into the flour mixture.
Pour the tea (or water) over the flour mixture and stir until combined. Add the savoury yeast and stir to mix in.
Dust a sheet of non-stick baking parchment with corn meal. Tip the dough onto a lightly floured surface and knead for half a minute. It will be a stiff dough.
Roll the dough into a thick pipe, then transfer it to the parchment. Roll the dough with a rolling pin into a thin rectangular shape, flour the dough well so as not to stick. Take a knife and deeply score the dough into squares, then into triangles. Spray them with olive oil.
Working quickly, remove the baking stone or tray from the oven and slide the parchment onto it together with the scored dough. Bake on the middle shelf for 10 minutes.
Reduce the oven's temperature to 190�C (370�). Turn the crackers over and bake for a further 3 minutes. Make sure the crackers are dry and crispy.
Remove from the oven, break the crackers free from each other and cool thoroughly on wire racks. When the nachos are cold, store them in an airtight container (for up to a week).
Makes enough for 4 people.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Nachos-and-Home-Made-Savoury-Crackers&id=6442245] Vegan Nachos and Home-Made Savoury Crackers
This much healthier version of a traditional Mexican dish is really authentic in taste. Make it for a light lunch or triple the recipe and serve it at a party. Home-made nachos are very quick and easy to make. They are accompanied by soy yoghurt (soured with lemon juice), home-made guacamole dip, a lentil and bean tomato mix scattered with grated fried tofu. Enjoy!
Ingredients
home-made Nachos savoury crackers* (see recipe below)
1 cup cooked Puy / brown lentils
1 cup cooked red kidney beans
4 tomatoes, chopped
4 tbsp tomato paste, thinned with 4 tbsp water
1 - 2 tsp chopped fresh red chilli (to taste)
2 tsp peanut oil
� cup grated firm tofu
4 ml turmeric
3 ml paprika
2 tsp fine savoury yeast flakes
avocado guacamole dip (home-made)
� cup soy yoghurt / silken tofu mixed with 1 tsp lemon juice
Method
Place the lentils, kidney beans, chopped tomatoes, tomato paste mix and chilli in a saucepan and heat gently.
Heat the peanut oil in a small pan and fry the tofu on fairly high heat to remove most of the moisture.
Add the turmeric, paprika and savoury yeast to the tofu and stir for a minute. Remove from the heat.
To assemble the nachos dish: spoon the lentil-tomato mixture into the middle of a large serving platter. Push the savoury crackers into the mixture from the sides. Scatter the fried tofu on top.
Serve the avocado (guacamole) dip and soured soy yoghurt or silken tofu on the side, so everyone can help themselves.
Serves 4.
* Nachos savoury crackers
These crackers taste wonderfully authentic, yet are baked in the oven rather than fried. You can add all sorts of interesting herbs to the dough if you wish. Cooked couscous adds an interesting texture, although you can substitute cooked quinoa to make gluten-free crackers. Nut butters effectively bind all the ingredients together to make crispy, black pepper studded nachos.
Ingredients
4 tbsp dry couscous / quinoa for gluten-free
1 cup yellow corn meal
� tsp herbal salt
2 tbsp cashew nut butter / smooth peanut butter
2 tsp cracked black pepper
� cup brewed lukewarm camomile tea / lukewarm water
2 tsp savoury yeast powder
olive oil cooking spray
Method
Pre-heat the oven to 220�C (430�F). Place a baking (pizza) stone or heavy duty baking tray in the oven to heat up at the same time.
Pour boiling water over the couscous and leave for 5 minutes (or cook the quinoa). Drain and fluff with a fork. Make the camomile tea.
Place the corn meal and salt in a mixing bowl and combine. Rub in the nut butter until it resembles fine breadcrumbs. Stir the black pepper and cooked couscous or quinoa into the flour mixture.
Pour the tea (or water) over the flour mixture and stir until combined. Add the savoury yeast and stir to mix in.
Dust a sheet of non-stick baking parchment with corn meal. Tip the dough onto a lightly floured surface and knead for half a minute. It will be a stiff dough.
Roll the dough into a thick pipe, then transfer it to the parchment. Roll the dough with a rolling pin into a thin rectangular shape, flour the dough well so as not to stick. Take a knife and deeply score the dough into squares, then into triangles. Spray them with olive oil.
Working quickly, remove the baking stone or tray from the oven and slide the parchment onto it together with the scored dough. Bake on the middle shelf for 10 minutes.
Reduce the oven's temperature to 190�C (370�). Turn the crackers over and bake for a further 3 minutes. Make sure the crackers are dry and crispy.
Remove from the oven, break the crackers free from each other and cool thoroughly on wire racks. When the nachos are cold, store them in an airtight container (for up to a week).
Makes enough for 4 people.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Nachos-and-Home-Made-Savoury-Crackers&id=6442245] Vegan Nachos and Home-Made Savoury Crackers
Monday, April 2, 2012
Healthy Gluten-Free Baking: Gluten-Free and Flour-Free Banana Muffins
By [http://ezinearticles.com/?expert=Kim_J_Wilson]Kim J Wilson
For too long, gluten-free baking has been lacking in flavor, fiber and nutrition as most recipes are dependent upon gums, starches and refined flours. This method of baking, in contrast, uses presoaked whole grains and is a wonderful alternative as it produced baked goods that have great texture, flavor and nutritional quality. It is also much less costly to prepare than gluten-free mixes and traditional gluten-free recipes. This has the added bonus of making wholesome gluten-free recipes affordable and appealing to the whole family. (No more making the gluten-intolerant family member eat differently from the rest!).
I usually refer to these recipes as "blender recipes" because the whole grains are soaked for a period of time to allow for the breakdown of enzyme inhibitors and to increase nutritional value, and then are processed in a blender for use in a pancake, muffin, cake or cookie recipe. The texture of baked goods made from blended soaked grains is superior to those made with gluten-free flours and is much more similar to that of the white flour products we're accustomed to. They are more nutritious and economical too! Gluten-free "blender" recipes are some of my favorites and definitely worth the extra effort expended to set some grains to soak in advance of baking time.
So here's a basic blender recipe for-
Gluten-free Flour-free Banana Muffins
1 1/3 cups brown rice
1/2 cup whole millet
1/3 cup raw buckwheat
1 Tbsp. apple cider vinegar
_________________
1 1/4 cups water
2-3 ripe bananas
2 Tbsp. oil/butter
3+ Tbsp. honey*
1 tsp. apple cider vinegar
1/4 cup ground flax
1 tsp. cinnamon
� tsp. nutmeg
3/4 tsp. sea salt
___________________
2 tsp. baking powder
� tsp. baking soda
Soak grains overnight (or for at least 8 hours) in plenty of water plus the 1 Tbsp. vinegar. Drain and then add to blender with the ingredients in the right column. When batter is quite smooth, gently blend in baking powder and soda (sift through a sieve and whisk in to avoid lumps). Pour into oiled muffin cups. Bake at 400 degrees for about 20 minutes. Makes about 1 1/2 dozen muffins.
* or agave or maple syrup
Option: add 1 cup of raisins to muffin batter before baking.
Be sure to oil your muffin cups well so they release easily. I prefer using a baking stone (muffin top style) as the clean-up is simplified.
These muffins keep well and freeze great!
From Everyday Gluten-Free by Kim Wilson
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. "What's left," you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?Healthy-Gluten-Free-Baking:-Gluten-Free-and-Flour-Free-Banana-Muffins&id=6432347] Healthy Gluten-Free Baking: Gluten-Free and Flour-Free Banana Muffins
For too long, gluten-free baking has been lacking in flavor, fiber and nutrition as most recipes are dependent upon gums, starches and refined flours. This method of baking, in contrast, uses presoaked whole grains and is a wonderful alternative as it produced baked goods that have great texture, flavor and nutritional quality. It is also much less costly to prepare than gluten-free mixes and traditional gluten-free recipes. This has the added bonus of making wholesome gluten-free recipes affordable and appealing to the whole family. (No more making the gluten-intolerant family member eat differently from the rest!).
I usually refer to these recipes as "blender recipes" because the whole grains are soaked for a period of time to allow for the breakdown of enzyme inhibitors and to increase nutritional value, and then are processed in a blender for use in a pancake, muffin, cake or cookie recipe. The texture of baked goods made from blended soaked grains is superior to those made with gluten-free flours and is much more similar to that of the white flour products we're accustomed to. They are more nutritious and economical too! Gluten-free "blender" recipes are some of my favorites and definitely worth the extra effort expended to set some grains to soak in advance of baking time.
So here's a basic blender recipe for-
Gluten-free Flour-free Banana Muffins
1 1/3 cups brown rice
1/2 cup whole millet
1/3 cup raw buckwheat
1 Tbsp. apple cider vinegar
_________________
1 1/4 cups water
2-3 ripe bananas
2 Tbsp. oil/butter
3+ Tbsp. honey*
1 tsp. apple cider vinegar
1/4 cup ground flax
1 tsp. cinnamon
� tsp. nutmeg
3/4 tsp. sea salt
___________________
2 tsp. baking powder
� tsp. baking soda
Soak grains overnight (or for at least 8 hours) in plenty of water plus the 1 Tbsp. vinegar. Drain and then add to blender with the ingredients in the right column. When batter is quite smooth, gently blend in baking powder and soda (sift through a sieve and whisk in to avoid lumps). Pour into oiled muffin cups. Bake at 400 degrees for about 20 minutes. Makes about 1 1/2 dozen muffins.
* or agave or maple syrup
Option: add 1 cup of raisins to muffin batter before baking.
Be sure to oil your muffin cups well so they release easily. I prefer using a baking stone (muffin top style) as the clean-up is simplified.
These muffins keep well and freeze great!
From Everyday Gluten-Free by Kim Wilson
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. "What's left," you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?Healthy-Gluten-Free-Baking:-Gluten-Free-and-Flour-Free-Banana-Muffins&id=6432347] Healthy Gluten-Free Baking: Gluten-Free and Flour-Free Banana Muffins
Friday, March 30, 2012
Vegan (Sugar-Free) Cantucci Dipped in Apple Nectar
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
In Italy, when visitors drop in at one's house in the afternoon they are welcomed with a glass of Vin Santo and sweet biscuits that resemble biscotti but which are smaller. This makes it easier to dip them into the wine glass. However for people who do not drink alcohol, this is a recipe of delicious sugar-free Cantucci served with pure apple juice simmered with raisins. It still tastes wickedly sweet, but is more wholesome and a lovely treat to have with guests.
Ingredients
apple nectar:
3 cups good quality, clear apple juice (preferably home-juiced)
� cup raisins
2 tbsp apple syrup
'Cantucci:'
2 tbsp wholemeal spelt flour
2 tbsp water
2 tbsp ground linseeds (flaxseeds)
1 cup wholemeal spelt flour
2 tsp baking powder
pinch of salt
4 tbsp apple syrup
2 tbsp soy milk
2 tsp vanilla-infused grape-seed oil / walnut oil
2 tsp almond butter
1 tsp almond essence
2 tbsp natural almonds
Method:
1. For the apple nectar: Simmer 1� cups of the apple juice with the raisins and apple syrup for 5 minutes. Cool completely. Strain off the raisins and add the reduced apple juice to the remaining 1� cups of apple juice. Refrigerate.
2. Make the starter dough: stir the 2 tbsp of spelt flour and 2 tbsp of water together. Leave for a day on the kitchen counter covered with a damp piece of absorbent kitchen towel. Stir a few times.
3. When ready to bake, pre-heat the oven to 190�C (370�F). Line a baking sheet with non-stick baking parchment.
4. Mix the dry ingredients together in a bowl.
5. Mix the liquid ingredients together in a cup. Add the starter, mix and pour into the dry ingredients. Fold the ingredients together to incorporate as much air as possible.
6. Pat the dough into a log. Make a shallow cut in the centre down the length of the log. Bake in the oven for 20 minutes.
7. Remove from the oven and cool completely. Lower the oven's temperature to 150�C (300�F).
8. Cut the log into 1.5 cm thick slices. Dry the 'Cantucci' in the oven for 15-20 minutes. Cool on wire racks.
9. To serve, place the 'Cantucci' on a serving plate. Pour a glass of apple nectar for each person in which to dip the 'Cantucci'.
Serves 4.
Cook's tip:
Resting the cooled log in the refrigerator overnight makes it easier to cut into slices.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers with accompanied vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-(Sugar-Free)-Cantucci-Dipped-in-Apple-Nectar&id=6440607] Vegan (Sugar-Free) Cantucci Dipped in Apple Nectar
In Italy, when visitors drop in at one's house in the afternoon they are welcomed with a glass of Vin Santo and sweet biscuits that resemble biscotti but which are smaller. This makes it easier to dip them into the wine glass. However for people who do not drink alcohol, this is a recipe of delicious sugar-free Cantucci served with pure apple juice simmered with raisins. It still tastes wickedly sweet, but is more wholesome and a lovely treat to have with guests.
Ingredients
apple nectar:
3 cups good quality, clear apple juice (preferably home-juiced)
� cup raisins
2 tbsp apple syrup
'Cantucci:'
2 tbsp wholemeal spelt flour
2 tbsp water
2 tbsp ground linseeds (flaxseeds)
1 cup wholemeal spelt flour
2 tsp baking powder
pinch of salt
4 tbsp apple syrup
2 tbsp soy milk
2 tsp vanilla-infused grape-seed oil / walnut oil
2 tsp almond butter
1 tsp almond essence
2 tbsp natural almonds
Method:
1. For the apple nectar: Simmer 1� cups of the apple juice with the raisins and apple syrup for 5 minutes. Cool completely. Strain off the raisins and add the reduced apple juice to the remaining 1� cups of apple juice. Refrigerate.
2. Make the starter dough: stir the 2 tbsp of spelt flour and 2 tbsp of water together. Leave for a day on the kitchen counter covered with a damp piece of absorbent kitchen towel. Stir a few times.
3. When ready to bake, pre-heat the oven to 190�C (370�F). Line a baking sheet with non-stick baking parchment.
4. Mix the dry ingredients together in a bowl.
5. Mix the liquid ingredients together in a cup. Add the starter, mix and pour into the dry ingredients. Fold the ingredients together to incorporate as much air as possible.
6. Pat the dough into a log. Make a shallow cut in the centre down the length of the log. Bake in the oven for 20 minutes.
7. Remove from the oven and cool completely. Lower the oven's temperature to 150�C (300�F).
8. Cut the log into 1.5 cm thick slices. Dry the 'Cantucci' in the oven for 15-20 minutes. Cool on wire racks.
9. To serve, place the 'Cantucci' on a serving plate. Pour a glass of apple nectar for each person in which to dip the 'Cantucci'.
Serves 4.
Cook's tip:
Resting the cooled log in the refrigerator overnight makes it easier to cut into slices.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers with accompanied vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-(Sugar-Free)-Cantucci-Dipped-in-Apple-Nectar&id=6440607] Vegan (Sugar-Free) Cantucci Dipped in Apple Nectar
Wednesday, March 28, 2012
Vegan Greek Almond-Orange Biscuits
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
After making another batch of creamy almond milk, I had about a cup of left-over almond pulp. I usually dry this out (in the sun; an oven set at its lowest temperature; or the dehydrator) to make my own almond flour, but I decided to use the almond pulp in something straight away. (The almond pulp will last in a container in the refrigerator for 3 days. The pulp and also the milk made with the nuts, will last even 4 or 5 days if one slips the peels off the nuts. This should be easy to do once the nuts were soaked overnight. If the peels still do not slip off, strain the nuts, and pour boiling water over, wait 1 minute and drain. The nuts haven't spoiled and are still considered raw.) By intuitively mixing and adding a few of my favourite ingredients together, I came up with these crunchy, almond biscuits. Anyone who hasn't tasted raw biscuits yet, will not believe these weren't baked in the oven!
The biscuits below are raw, sugar-free and gluten-free. If you prefer the biscuits sweeter, you can always add some more syrup. Since the dough will be wetter in such a case, you just need to dehydrate the biscuits for a little longer. Any biscuits that also loose their crunchiness can be made nice and brittle again by popping them back into the dehydrator or low oven.
Ingredients
10 Tbsp wet almond pulp *
8 Tbsp yellow flaxseeds
12 ml sun-dried or dehydrated orange zest
4 Tbsp buckwheat seeds, untoasted
1 small red apple, unpeeled
3 Tbsp liquid sweetener: maple or apple syrup or raw honey
4 Tbsp almond milk
1 tsp vanilla powder or ground cinnamon
1 tsp almond essence
Method
Place the almond pulp in a mixing bowl.
Grind the flaxseeds and orange zest to a powder. Add to the mixing bowl.
Crush the buckwheat seeds until coarsely ground with a mortar and pestle. Add to the mixing bowl.
Place the rest of the ingredients in a liquidizer and blend until smooth. Pour into the mixing bowl and stir well.
Transfer the dough to a dehydrator tray lined with a Paraflexx sheet. Using an off-set spatula that you dip in water now and then, spread the mixture to cover the sheet in a thin layer. Make wavy patterns on the dough with a large pronged fork.
Place the tray in the dehydrator and dry for 2 hours at 115 F (46 C). Set the temperature down to 105 F (41 C) and dehydrate for 8 hours until the biscuits are dry.
Store in a tightly sealed cookie jar (preferable a see-through one that everyone in the household can see your effort!)
Extra ideas: use additionally to the above recipe a tablespoon of ground pistachios (which still ties in with the Greek theme); or use orange zest, and for a spice try ground ginger, ground star aniseed or even a pinch of curry for an altogether different flavour. You can also use the pulp of other nuts - cashew or even brazil nut will be equally delicious.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Greek-Almond-Orange-Biscuits&id=6440561] Vegan Greek Almond-Orange Biscuits
After making another batch of creamy almond milk, I had about a cup of left-over almond pulp. I usually dry this out (in the sun; an oven set at its lowest temperature; or the dehydrator) to make my own almond flour, but I decided to use the almond pulp in something straight away. (The almond pulp will last in a container in the refrigerator for 3 days. The pulp and also the milk made with the nuts, will last even 4 or 5 days if one slips the peels off the nuts. This should be easy to do once the nuts were soaked overnight. If the peels still do not slip off, strain the nuts, and pour boiling water over, wait 1 minute and drain. The nuts haven't spoiled and are still considered raw.) By intuitively mixing and adding a few of my favourite ingredients together, I came up with these crunchy, almond biscuits. Anyone who hasn't tasted raw biscuits yet, will not believe these weren't baked in the oven!
The biscuits below are raw, sugar-free and gluten-free. If you prefer the biscuits sweeter, you can always add some more syrup. Since the dough will be wetter in such a case, you just need to dehydrate the biscuits for a little longer. Any biscuits that also loose their crunchiness can be made nice and brittle again by popping them back into the dehydrator or low oven.
Ingredients
10 Tbsp wet almond pulp *
8 Tbsp yellow flaxseeds
12 ml sun-dried or dehydrated orange zest
4 Tbsp buckwheat seeds, untoasted
1 small red apple, unpeeled
3 Tbsp liquid sweetener: maple or apple syrup or raw honey
4 Tbsp almond milk
1 tsp vanilla powder or ground cinnamon
1 tsp almond essence
Method
Place the almond pulp in a mixing bowl.
Grind the flaxseeds and orange zest to a powder. Add to the mixing bowl.
Crush the buckwheat seeds until coarsely ground with a mortar and pestle. Add to the mixing bowl.
Place the rest of the ingredients in a liquidizer and blend until smooth. Pour into the mixing bowl and stir well.
Transfer the dough to a dehydrator tray lined with a Paraflexx sheet. Using an off-set spatula that you dip in water now and then, spread the mixture to cover the sheet in a thin layer. Make wavy patterns on the dough with a large pronged fork.
Place the tray in the dehydrator and dry for 2 hours at 115 F (46 C). Set the temperature down to 105 F (41 C) and dehydrate for 8 hours until the biscuits are dry.
Store in a tightly sealed cookie jar (preferable a see-through one that everyone in the household can see your effort!)
Extra ideas: use additionally to the above recipe a tablespoon of ground pistachios (which still ties in with the Greek theme); or use orange zest, and for a spice try ground ginger, ground star aniseed or even a pinch of curry for an altogether different flavour. You can also use the pulp of other nuts - cashew or even brazil nut will be equally delicious.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Vegan-Greek-Almond-Orange-Biscuits&id=6440561] Vegan Greek Almond-Orange Biscuits
Monday, March 26, 2012
Vegan Cheesecake - Baked New York Style
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.
Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!
Pastry base:
5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup
Filling:
1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch
Pre-heat the oven to 180�C (360�F).
Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160�C (320�F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
Remove from the oven and cool completely. The filling will become firmer.
Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.
Serves 8.
Cook's tip:
A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious!
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. See her tips for vegan travellers and vegan travel recipes on her blogsite [http://veganwellbeing.wordpress.com]http://veganwellbeing.wordpress.com. http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Cheesecake---Baked-New-York-Style&id=6437236] Vegan Cheesecake - Baked New York Style
Baking without eggs, butter (or margarine) and sugar can sometimes be a real challenge. However, tofu makes a great substitute for heavy, set cream and tapioca flour binds the ingredients together the way eggs would. Sugar can be replaced with a fruit syrup, or sometimes just fruit pulp which in most cases would be sweet enough.
Before I became vegan, I made my usual baked cheesecake recipe fairly often and got used (of course) to that taste. However, when I re-wrote the recipe with healthier vegan alternatives, my family and I could not believe how exactly similar in taste and texture it was. The tofu creates the same slightly dry, crumbly baked result as the traditional version, but still with the same creamy mouth-feel, sweetness and lemon flavour. I now sometimes make use of the same basic recipe, but change it into a chocolate or even strawberry version. Have fun experimenting!
Pastry base:
5 tbsp finely ground toasted, unsalted cashew nuts
1 tbsp whole meal spelt flour / oat flour / buckwheat flour
2 tsp vanilla-infused grape-seed oil / walnut oil
1 tsp light agave syrup
Filling:
1 cup soy milk
2 tsp lemon juice / orange juice / apple cider vinegar
1 lemon, juice
2 cups firm tofu, drained and patted (very) dry, chopped
1 tbsp vanilla-infused grape-seed oil / walnut oil
6 tbsp light agave syrup
2 tsp lemon zest
1 tsp vanilla essence
2 tbsp tapioca flour
20 ml corn starch
Pre-heat the oven to 180�C (360�F).
Make the pastry by combining all the ingredients in a small bowl. It will be a firm, heavy mixture. Line the bottom of a 1 L round pie dish with the pastry and then oil the sides (or use a silicone baking dish). Press the pastry down firmly. Leave to rest in the refrigerator.
Thicken the soy milk by stirring in the juice (or vinegar). It will thicken immediately. Set aside.
If you have a food processor, fit the juicing part and squeeze out the lemon juice; or use a fork. Change to the plastic S-blade. Add the tofu, oil, syrup, zest and vanilla essence. Process until floppy. Sprinkle over the flours and pour over the thickened soy milk. Process until completely smooth. Pour the tofu mixture into the baking dish onto the pastry.
Place on a shelf just below the middle in the oven and bake for 30 minutes, uncovered. Reduce the temperature to 160�C (320�F)and bake a further 15 minutes. Lightly drape a sheet of tin foil over the top if the cheesecake browns too much.
Remove from the oven and cool completely. The filling will become firmer.
Decorate with lemon and lime zest. Cut into slices, or lift the cake from the mould before cutting.
Serves 8.
Cook's tip:
A cheesecake forms large cracks when the outside of the batter has firmed into a thin skin and the inner filling continues to expand with the heat. One can decrease this effect by placing a bowl of water on a lower shelf to create steam in the oven. The cracks can always be concealed by serving the cheesecake with slices of fruit on top. Or, simply don't worry about it - it still tastes delicious!
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. See her tips for vegan travellers and vegan travel recipes on her blogsite [http://veganwellbeing.wordpress.com]http://veganwellbeing.wordpress.com. http://www.veganwellbeing.net
Article Source: [http://EzineArticles.com/?Vegan-Cheesecake---Baked-New-York-Style&id=6437236] Vegan Cheesecake - Baked New York Style
Saturday, March 24, 2012
Walnut and Paprika Vegan Sausages
By [http://ezinearticles.com/?expert=Laurinda_Erasmus]Laurinda Erasmus
These delightfully easy meat-free sausages that I often make for our family will quickly become a favourite in your household! I sometimes make a large batch and either freeze them, or take them with on holiday so that I always have something in the refrigerator for family meals when the others want to BBQ. Although the chopped nuts give the sausages a nice crunch and texture, the grated carrot will do the same if you want to use any left-over nut pulp after making your own home-made nut milk. The nut sausages will simply have a more refined texture, but for a chunkier feel you can always add a tablespoon or so of extra texture in the form of sunflower seeds.
Thyme, paprika and turmeric combine with tart tamarind and finely grated vegetables to impart a wonderful aroma to these nutty sausages. The dried prunes and tahini paste help to bind the ingredients together, while the walnuts and quinoa provide a good measure of protein. The sausages have a nice crispy coating of psyllium husks and oat bran.
� cup walnuts
� cup finely grated carrot
� cup finely grated baby marrow (zucchini)
2 fresh garlic cloves, finely chopped
2 tbsp fresh thyme, chopped
5 dried prunes, cut into tiny pieces
1 tsp paprika powder
� tsp turmeric powder
1 tbsp quinoa flour
2 tsp tamarind pulp
1 tbsp tahini paste
2 tsp soy sauce
coating:
2 tbsp each psyllium husks and fine oat bran
4 tbsp rice bran oil, for frying
Method
Lightly toast the walnuts in the oven until fragrant. Crush the nuts to medium fine with a pestle and mortar.
Place the nuts with the grated carrot and baby marrow in a mixing bowl. Stir in the garlic, thyme and prunes and mix well.
Stir in the spices and flour, again mixing well.
Add the tamarind pulp, tahini paste and soy sauce. Stir this well into the walnut mixture.
Mix the psyllium husks and oat bran on a plate and spread out.
With wet hands, shape the walnut mixture into long patties, squeezing slightly as you shape. It is a wet mixture.
Then roll the sausages in the psyllium husk and oat bran mixture to coat. Rest the sausages in the refrigerator, uncovered, for 10 minutes.
Heat the oil in a pan and fry the sausages, turning them to brown on all sides. Drain on absorbent kitchen paper.
Makes 5 sausages.
Cook's tip:
If quinoa flour is not available, use the same amount of cooked quinoa grains. Alternatively, use chickpea flour (both of which are high protein sources). You can also use oat bran instead of the psyllium husks to roll the sausages in, which will give them a more rough look but will impart a wonderfully nutty taste.
You can also give these sausages a more of a Thai flavour by using the same nuts, but for spices and herbs, use finely grated fresh ginger and turmeric, chopped garlic, coarsely ground coriander seeds and finely snipped Kaffir lime leaves and fresh coriander leaves. Make a brown jasmine rice dish to accompany the sausages, perhaps flavoured with star anise.
To give the sausages a French flavour, use the same nuts, but add lots more herbs, such as tarragon and sage with finely grated green apple and add chopped pitted green olives.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Walnut-and-Paprika-Vegan-Sausages&id=6442218] Walnut and Paprika Vegan Sausages
These delightfully easy meat-free sausages that I often make for our family will quickly become a favourite in your household! I sometimes make a large batch and either freeze them, or take them with on holiday so that I always have something in the refrigerator for family meals when the others want to BBQ. Although the chopped nuts give the sausages a nice crunch and texture, the grated carrot will do the same if you want to use any left-over nut pulp after making your own home-made nut milk. The nut sausages will simply have a more refined texture, but for a chunkier feel you can always add a tablespoon or so of extra texture in the form of sunflower seeds.
Thyme, paprika and turmeric combine with tart tamarind and finely grated vegetables to impart a wonderful aroma to these nutty sausages. The dried prunes and tahini paste help to bind the ingredients together, while the walnuts and quinoa provide a good measure of protein. The sausages have a nice crispy coating of psyllium husks and oat bran.
� cup walnuts
� cup finely grated carrot
� cup finely grated baby marrow (zucchini)
2 fresh garlic cloves, finely chopped
2 tbsp fresh thyme, chopped
5 dried prunes, cut into tiny pieces
1 tsp paprika powder
� tsp turmeric powder
1 tbsp quinoa flour
2 tsp tamarind pulp
1 tbsp tahini paste
2 tsp soy sauce
coating:
2 tbsp each psyllium husks and fine oat bran
4 tbsp rice bran oil, for frying
Method
Lightly toast the walnuts in the oven until fragrant. Crush the nuts to medium fine with a pestle and mortar.
Place the nuts with the grated carrot and baby marrow in a mixing bowl. Stir in the garlic, thyme and prunes and mix well.
Stir in the spices and flour, again mixing well.
Add the tamarind pulp, tahini paste and soy sauce. Stir this well into the walnut mixture.
Mix the psyllium husks and oat bran on a plate and spread out.
With wet hands, shape the walnut mixture into long patties, squeezing slightly as you shape. It is a wet mixture.
Then roll the sausages in the psyllium husk and oat bran mixture to coat. Rest the sausages in the refrigerator, uncovered, for 10 minutes.
Heat the oil in a pan and fry the sausages, turning them to brown on all sides. Drain on absorbent kitchen paper.
Makes 5 sausages.
Cook's tip:
If quinoa flour is not available, use the same amount of cooked quinoa grains. Alternatively, use chickpea flour (both of which are high protein sources). You can also use oat bran instead of the psyllium husks to roll the sausages in, which will give them a more rough look but will impart a wonderfully nutty taste.
You can also give these sausages a more of a Thai flavour by using the same nuts, but for spices and herbs, use finely grated fresh ginger and turmeric, chopped garlic, coarsely ground coriander seeds and finely snipped Kaffir lime leaves and fresh coriander leaves. Make a brown jasmine rice dish to accompany the sausages, perhaps flavoured with star anise.
To give the sausages a French flavour, use the same nuts, but add lots more herbs, such as tarragon and sage with finely grated green apple and add chopped pitted green olives.
Laurinda Erasmus is a vegan chef and author of a vegan recipe book, called Benessere well-being: vegan & sugar-free eating for a healthy life-style, by Quinoa Publishing. The book has over 520 recipes, each with a colour photograph, taken by the author herself. The book won a gold medal at the Living Now Book Awards in New York, USA. She is passionate about the vast possibilities of creating plant-based meals, the increased wellness and energy through plant nutrition and making a smaller impact on our precious ecosystem. Through her book and vegan classes, she shows healthy and fun ways of how to bring more plant-based meals into one's diet. She also travels extensively, always collecting new recipes and re-writing them as vegan dishes. She shares her tips for vegan travellers accompanied by vegan travel recipes on her blogsite http://veganwellbeing.wordpress.com and to view her vegan recipe book, see [http://www.veganwellbeing.net]http://www.veganwellbeing.net.
Article Source: [http://EzineArticles.com/?Walnut-and-Paprika-Vegan-Sausages&id=6442218] Walnut and Paprika Vegan Sausages
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