Vegan Green Quiche with Olive Crust

Vegan Green Quiche with Olive Crust

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INGREDIENTS

• 8 jumbo black olives, pitted
• 1/2 cup rolled oats
• 1/2 cup spelt flour
• 2 tablespoons nutritional yeast
• 1 tablespoon flax meal
• 1/2 teaspoon sea salt
• water
• 2 medium zucchini, sliced in ribbons
• 12 oz. firm tofu, crumbled
• 1/2 onion, chopped
• 1 shallot, thinly sliced
• 3 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup chopped frozen spinach (thawed and squeezed dry)
• 1/4 cup frozen peas
• 2 tablespoons flax meal (soaked in 2 tablespoons hot water)

DIRECTIONS

1. In a food processor, pulse oats until the consistency of flour. Remove to a medium bowl and mix with spelt, nutritional yeast, flax, and salt.
2. Place olives in the food processor and pulse until finely minced. Combine with dry mixture in the separate bowl.
3. Switch to a dough blade and place dry mixture in food processor. Pulse with water until dough forms a manageable ball. Wrap ball in plastic wrap and place in freezer.
4. When dough is cold enough to be manageable, roll out and place crust in an 8- or 9-inch pie plate. Bake at 400 degrees for 15 minutes.
5. Meanwhile, saute onion and shallot in some olive oil over medium-high heat until soft and golden. Combine this mixture and all remaining ingredients (excluding zucchini) in a medium bowl.
6. Fill crust with tofu mixture and layer zucchini ribbons over top. Spray with olive oil and sprinkle with sea salt.
7. Bake in a 350 degree oven for 30-35 minutes. To brown zucchini top, place under broiler for a few minutes.
8. Cool briefly and serve.

Maple Almond Blueberry Crumble

Maple Almond Blueberry Crumble

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INGREDIENTS

• 1/4 cup sliced, toasted almonds
• 1/2 cup rolled oats
• 1/4 cup spelt flour
• 2 tablespoons flax meal
• 1/4 teaspoon sea salt
• 2 tablespoons molasses
• 2 tablespoons maple syrup (plus extra)
• 2 cups fresh blueberries
• 1 heaping tablespoon potato starch
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 2-4 tablespoons maple syrup (for preferred sweetness)

DIRECTIONS

1. Combine first 5 ingredients in a medium bowl. Mix together molasses and maple syrup in a small bowl, drizzle over dry mixture, and combine. If too dry, add more maple syrup.
2. In a separate small bowl, combine potato starch with lemon juice, almond extract, and maple syrup. Stir until no clumps remain. Mix into berries.
3. Pour berry mixture into a medium oval pan or round pan. Crumble oat mixture over berries.
4. Cook in a 350 degree oven for 40 minutes. Cool slightly and enjoy!

Reduced-Fat Cranberry Almond Biscotti

Reduced-Fat Cranberry Almond Biscotti

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INGREDIENTS

• 2 T light olive oil
• 2 T nonfat evaporated milk
• 1/4 cup white sugar
• 1/2 cup Splenda
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup ground flax seed (soaked in 1/3 cup hot water)
• 1 3/4 cups white whole wheat flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 cup chopped almonds

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil, milk, Splenda and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the flax. Combine flour, salt, and baking powder; gradually stir into flax mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Lowfat Applesauce Brownies

Lowfat Applesauce Brownies

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INGREDIENTS

• 10 tablespoons unsweetened applesauce
• 1/4 cup Splenda
• 1/2 cup light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons flax meal, soaked in 1/3 cup hot water
• 1/4 cup unsweetened soymilk
• 1/2 cup white whole wheat flour
• 1/4 cup semi-sweet chocolate chips (optional)
• 1/4 cup chopped toasted walnuts (optional)
• 1/4 cup dried cranberries (optional)

DIRECTIONS

1. Mix together the applesauce, sugars, cocoa powder, salt, flax mixture, and soymilk.
2. Add vanilla extract, flour, and add-ins.
3. Mix until just uniform.
4. Pour into a greased 8-inch square pan.
5. Bake at 325 degrees for 15-20 minutes until center is firm.

Spiced Pumpkin Pancakes with Maple Applesauce

Pumpkin pancakes? Pumpkin anything? I'm there. The only thing I might change about this recipe next time would be to slightly reduce the spice so that the pumpkin flavor comes out more.

I usually do maple applesauce or fruit compote with pancakes because the sugar content and calories of maple syrup are a bit scary. I personally like my pancakes smothered with some sort of sauce, so it is best to use something I don't have to feel guilty about later.


Spiced Pumpkin Pancakes
Adapted from this recipe

INGREDIENTS

• 1 cup white whole wheat flour
• 1 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups soy milk
• 1 cup pumpkin puree
• 1 tablespoon flax meal
• 2 tablespoons apple cider vinegar
  

DIRECTIONS

1. In a separate bowl, mix together the milk, pumpkin, flax and vinegar.
2. Combine the flours, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
3. Heat a lightly oiled griddle or frying pan over medium high heat.
4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
5. Brown on both sides and serve hot.
   

Maple Applesauce

INGREDIENTS

• 1/2 cup unsweetened applesauce
• 1/4 cup REAL maple syrup
• 1/4 teaspoon rum extract (optional)

DIRECTIONS

1. Combine all ingredients in a small saucepan with a whisk.
2. Warm over medium heat until bubbly.
3. Serve hot over pancakes.

I can't get enough of these pictures!

I like how you can see where the pancakes have absorbed the applesauce in this pic. Yum...

Macadamia Butter Bars with Cranberries and Toasted Coconut

Well, it's back to school time again! Ugh. Not fun for me. But, along with the dreaded daily imprisonment I am subjected to, comes delicious snacks!

I am a picky eater. It's a fact. If you look at my recipes, I think you already know that. Well, I don't eat cafeteria food and I don't take my own lunch. The latter would seem probable, right? Well, I have an affinity toward hot food and I despise waste. All of those little plastic baggies and brown sacks that are thrown away every day make me cringe. So, a year ago, I decided to get a Laptop Lunchbox. I love it to no end, but unfortunately it's a bit of a hassle to lug to school... plus I look like a definite dork whipping out my multicolored plastic containers and cloth napkin. On top of that (Oh yes, I am a complicated girl), I am often not hungry enough during school to wolf down a whole meal. So the solution? Snacks.

I don't think it's necessary to further expound on my fastidious eating habits*, so I will sum it up by saying that most storebought snacks are either too fatty, too sugary, or too insignificant to attract my eye (The exception, of course, being the saliva-inducing Larabar). Thus, I make my own! Full of nut butter, oats, dried fruit, flax, soy protein, etc., etc. And the best thing about bars? Sooo adaptable! This time I made a slightly tropical version which is insanely delicious. Reusable packing tip for small quantities of snacks: take an empty Altoids container, round or rectangular, wash it out, and fill it with goodies. It holds the food in while protecting it with a compact, rigid shape.

*So my economics teacher today thought that it would be a fun little experiment to start off the school year with one of those little true/false questionnaires which are obviously rigged. Anyway, all of the answers were supposedly false (skeptic as I am) but I don't know about one. It stated that it is importantly to research/study a product before you buy it. Well, of course I said true. After all, I am a bit of a perfectionist. To explain her reasoning, the teacher said, "Well, think about if you were in a grocery store. Are you going to thoroughly inspect every single thing you buy? No." Um, beg to differ! She obviously hasn't gone shopping with me. Honestly, I don't know why anyone in my family does. I can pore over nutrition facts and ingredients for hours, trying to find the best one. Even the lady at the health food store agreed with me! When I spent ten minutes trying to discern the differences between different brands of Vitamin D, my mother laughingly told a passing sales lady what I was up to. As the lady so logically explained in my defense, "It is good that she cares about what goes into her body." Right? I mean, I didn't want some fish oil from farmed, saturated-fat nastiness "nourishing" my body. (I settled for plant-based). So anyway, yeah. That's my little rant about fixed true/false questions. Things like that are entirely subjective and I place no stock in them. Although we did draw a pig that identified our personality type, which was pretty cool. (Yeah, I know that I sound like I am in kindergarten, but whatever.)

Macadamia Butter Bars with Cranberries and Toasted Coconut

INGREDIENTS

• 6 tablespoons macadamia butter (much of excess oil drained before stirring)
• 1 tablespoon agave nectar
• 8 dried, pitted dates
• 2 tablespoons flax meal
• 6 tablespoons rolled oats, divided
• 1 tablespoon texturized soy protein
• 2 tablespoons unsweetened coconut
• 6 tablespoons puffed brown rice cereal
• 1 heaping handful dried cranberries
• 1 egg white
• 1 tablepoon toasted coconut

DIRECTIONS

1. Heat oven to 350F.
2. Blend nut butter, agave nectar, and dates in a food processor until well combined. Add flax meal, 4 tablespoons rolled oats, TSP, and coconut. Whiz until blended but chunky.
3. Remove mixture to a separate bowl and stir in 2 tablespoons rolled oats, brown rice cereal, and cranberries. Taste at this point to determine whether it is sweet enough.
4. Mix in one egg white and press mixture into a greased 8x8 pan.
5. Sprinkle toasted coconut on top and gently press in.
6. Bake in oven for 20-25 minutes until the edges are crispy brown and the center is no longer moist.
7. Cool, cut into pieces, and reserve for snacks.

Mango Berry Banana Smoothie

Mmm... a cold fruity breakfast in the middle of summer.

Does it get any better? Oh, yeah. It takes just seconds to make. Now that's what I'm talking about.

So I'm starting off my mango spree with an easy little fix. From here, it's going to get crazier and crazier. How so? Well, as I tossed in bed last night, unable to fall asleep with visions of food possibilities flashing in front of my eyes, I imagined all of the ways I could manipulate those lovely mangoes.

After watching the Coconut Cake episode of Throwdown with Bobby Flay, I felt inspired to make a coconut cake brushed with coconut simple syrup with mango curd filling and cream cheese icing. Yum? Indeed.

I also had the thought of converting this fascinating vegan concoction into a mango-infused creme brulee with a hint of saffron. I think you can understand why I was having trouble falling asleep.

Still more? Oh, yes. It was a vicious case of insomnia. After envisioning all of those sweets, I had to go a little savory. Then I remembered this little seductress from Coconut & Lime. Smoky mango deliciousness? Oh, I think so. The only problem is that I am not a huge fan of pork. So I am thinking about swapping it with some chicken breast. Is it possible? I have no idea. But we will see...

Now that I am glancing through my recipe archives, I can also consider this coconut crab cake with mango-avocado salsa. Sounds like the perfect foil to the coconut mango cake, if you ask me.

I could even convert this to a mango maple meatloaf. My options are endless!

If you are a mango nut like I am, here are some more recipes that I've bookmarked:

Tropical Baked Beans

Jerk Chicken with Mango-Avocado Salsa

Fish Tacos with Mango Salsa

Mango Ginger Chicken

Key Lime Cheesecake with Mango

Mango Tart

Mango Rhubarb Crumble

So anyway, here are the ingredients for the smoothie...

Mango Berry Banana Smoothie

INGREDIENTS

• 1/2 frozen banana (peeled. yeah, I learned that the hard way.)
• 3 medium strawberries, hulled and sliced in half
• 1/2 edible portion of mango (add more for a more intense flavor)
• 1 handful of blueberries
• 1 teaspoon ground flax seed (the nutrients of flax meal are more readily absorbed than those of flax seeds)

DIRECTIONS

1. Throw all ingredients in a blender or food processor and blend until smooth.
2. For a thicker smoothie, add more frozen banana.
3. Pour into glasses and serve.

Tomorrow: Who knows?