Fresh Taste Friday ---Recipe #8--- Vegan Gingerbread Cookies

DISCLAIMER:: A cookie is a cookie is a cookie. Please, keep in mind that this is NOT considered health food and if you're on a mission to vegan slenderness these and all vegan goodies should be consumed in moderation. Fortunately, vegan cookies are always 100% cholesterol free.


Good morning and Merry Christmas all,

It's that time of year again! Hot apple cider, hot cocoa, soy nog, and cookie baking! The cookie baking has to be, hands down, my favorite part of the holidays. I love to pop in a classic Christmas movie and bake to my hearts content to share with others, of course. The adage still applies with vegans, a second on the lips forever on the hips.

Anyway, I figured I'd crank out two recipes this morning so that I can have a head start for next week.

This week, it's all about the gingerbread cookie! I never had the pleasure of baking these before I became vegan (again) but I'm pretty sure these will be a holiday staple from now on. Because of how firmly these cookies bake, they're perfect to be decorated and hung on the Christmas tree for an added bit of character. And who wouldn't love an edible Christmas ornament?

The recipe I'm about to share with you, I found in the Lush Christmas newsletter, which apparently was taken from the site vegan-nutrionista.com (great site!).

Here's what you'll need...

1/2 cup coconut oil (solid)
1/2 cup fancy molasses
1/2 cup white sugar
1 tsp pure vanilla extract
5 tsp freshly grated ginger (including juice)
1 tsp ground cinnamon
A pinch of nutmeg (freshly grated is recommended; I used the regular McCormick's)
3/4 tsp baking soda
2 1/2 cups all purpose flour (I like unbleached but today I used whole wheat all purpose)

What to do:

*I use a Kitchen Aid mixer so as the machine is running I just dump in the ingredients in the order needed.* Cream together the coconut oil and sugar until fluffy. Add molasses and vanilla extract. Add grated ginger and juice to wet ingredients and blend until combined. Add cinnamon, nutmeg, and baking soda, mixing well. Slowly add flour (I did this 1/4 cup at a time) and mix until dough comes together. My dough was a bit crumbly but it didn't seem to make much difference. Shape dough into 2 discs and chill at least 2 hours. I chilled it over night. Preheat oven to 375 and on a floured surface, roll out 1 disc to 1/8 inch thickness and cut into festive shapes. Bake ON PARCHMENT PAPER!!!! Very important. Bake 6-8 minutes depending on your oven. Edges should be firm and the centers should still be soft (when they come out). Allow to cool completely before decorating. This is how mine turned out. I'm about to start decorating them now! Have a great Friday!!!!!

Fresh Taste Friday ---Recipe #7--- Sweet Potato Casserole VEGANIZED

Growing up, there wasn't a Thanksgiving or a Sunday dinner for that matter, that went by that our mother didn't prepare sweet potatoes. Whether she baked them or candied them, we were having sweet potatoes! My favorite way to enjoy them is either in the form of a baked french fry (which I ate last night; will share the simple recipe soon) or as simply a baked potato with vegan butter and a little organic brown sugar. Tis the season to fancy it up a bit! Our mother usually would candy her sweet potatoes for the holidays but I remember a few occasions where she mashed some potatoes and topped them with some marshmallows. Talk about a classic. I've heard this recipe called yammallow and in essence that's really what it is --> Yams and marshmallows!

Lately, I've become obsessed with veganizing and healthifizing (totally not a word) traditional or readily recognizable recipes. I've also found that if you don't tell people it's vegan, they really wouldn't know the difference. It's all about the layers of flavors and making the vegan version taste a million times better than the original.

This will easily serve about 8 people. Since it's the holidays, you'll definitely want to make more. I promise this recipe is your ticket to being a holiday vegan rock star!!!!

Oh yeah! Vegan marshmallows are a MUST!!!! All marshmallows aren't vegan. Well, none are unless the package says VEGAN. The reason being is because gelatin is derived from the collagen inside animals' skin and bones. All of the commercial marshmallows I've seen on the market contain gelatin making them a non-vegan food. My favorite vegan marshmallows are Dandies and yes, they taste better than the real thing! (All of the measurements can be doubled or tripled depending on the amount of people you're serving)

In addition to the vegan marshmallows, you'll need

4 boiled sweet potatoes (or one per guest)
Lots of cinnamon (I never measure the cinnamon)
4 tbs brown sugar (or 1 tbs per guest)
4 tbs vegan margarine ( 1 tbs per guest)
2 tbs vegan cane sugar (1 tbs per guest)
4 tbs cornstarch mixed with 1/4 of soy milk or soy creamer (to double simply use 6 tbs cornstarch to 1/2 cup soy milk)
1 bag of marshmallows should suffice but if you like it gooey get another bag and have at it!

After the sweet potatoes have been boiled, let them cool until they can be handled. Peel them and if you have a potato ricer press the boiled potatoes through it so the strings can be removed. I just prefer the strings out. This process also takes care of mashing the potatoes for you so from here toss in all of the ingredients (except the marshmallows) and mix until well combined. Place in a casserole dish and bake in a preheated 350 degree oven for about 30 minutes. It should be bubbly around the edges and starting to firm up on the top. You don't want it to be too firm. Top with the marshmallows and bake for another 10-15 minutes (depending on your oven). You're just looking for the marshmallows to look like this.....

Enjoy!!!!!!

Fresh Taste Friday ---Recipe #5--- Sloppy Mike's

I haven't had the traditional Sloppy Joe since I was in grade school. My sisters used to love them (as did I) and I remember the mass hysteria they would cause in the lunch room when Sloppy Joe's appeared on the lunch schedule. However, I'm pretty sure those were made with Manwich. About a week ago, I was at work and had this sudden hankering for the old classic, kid-friendly meal. I literally hadn't had one of these in almost 20 years so I had no idea where the craving came from. Maybe it was the cold, rainy weather. At any rate, I couldn't wait to get home and experiment. Manwich, coincidentally is vegan but it's processed and I've grown very leery of canned and processed foods in the past three months simply because it's not fresh and because there are a lot of things added to keep it safe in that tin can. Things that offer absolutely no nutritional value. And let's face it, it tastes like it came from a can. My mom made hers from scratch when my sisters and brother and I were kids and I'm about to teach you how to do the same thing only without the fat and cholesterol that heavy read meat (and even turkey) leave lurking between the buns.

So here goes:


Ashley's Sloppy Mike's

2 tablespoons coconut oil
1 pound tofu or beef-less ground "beef" crumbles (I use the Trader Joe's brand)
1 large yellow or sweet onion, chopped
1 red or green bell pepper, chopped
2 tablespoons yeast
2 tablespoons Bragg's liquid aminos (this tastes like soy sauce without the salt; feel free to use soy sauce if you'd like)
1 tablespoon light brown sugar
1 tablespoon black strap molasses
1 tablespoon white vinegar
2 tablespoons fresh lemon juice
a few splashes of your favorite hot sauce (I use either Texas Pete or Trader Joe's pepper sauce)
Black pepper to taste
Whole wheat buns (Trader Joe's whole wheat hamburger buns are vegan) or Trader Joe's Tater Tots (also vegan)


In a large cast iron skillet, melt coconut oil and saute tofu or crumbles for a few minutes (tofu until it's brown; crumbles until they're warm). Add chopped onion, green pepper, and nutritional yeast and continue to saute in skillet. I like to cook the veggies down until they're almost soft (they'll continue to soften as you add the rest of the ingredients. Add the ketchup, mustard, molasses, brown sugar, vinegar, and lemon juice and simmer for 10 to 15 minutes. The kitchen should start to smell like one big Sloppy Mike. Add your hot sauce and black pepper and simmer for a few minutes. Enjoy!

I like these one of two ways. Either on a bun or over tater tots! Believe me, the tater tot version will change your life :-)

Have a wonderful Friday and Veg Out!

Ashley

Hot Breakfast of Champions ---→ Steel-Cut Oatmeal -3 Ways

I recently discovered steel-cut oatmeal and it was literally love at first bite. I kind of pride myself on being an oatmeal aficionado. I hated it as a kid but as an adult it’s really been the only breakfast food that will keep me satiated well into the lunch hours of the day. As an “aficionado”, I only would purchase boxes of instant oatmeal. Which is healthy, right? Eh! They’re healthier than bacon and eggs but have you ever taken the time to read all of the ingredients on the box? The list is ongoing and I don’t recognize a good many of those ingredients.

Even if you’re a straight up rolled-oats-on-top-of-the-stove person you may realize that they aren’t as satisfying as they could be. They’re rolled to hurry the cooking process. Which in this day-in-age is a must! Who isn’t in a hurry?

Steel-cut oats are notorious for taking longer to cook. They are whole grain groats (Yes, groats! The inner portion of the oat kernel.) They’ve been cut into two or three pieces by steel rather than rolled like our more recognizable variety of oatmeal. Therefore, they’re far less processed and much heartier than rolled oats. The nutrients in this oatmeal are super duper copious as well. It’s a great source of iron and fiber and packs five grams of protein per serving. They have a nutty flavor and have a tendency to have a chewiness to them (which I rather like). Once cooked, they resemble rice while still maintaining that oatmeal consistency.

Traditionally, steel-cut or Irish oats take at least 30 minutes to cook (less if they’ve been pre-soaked). I know you’re probably thinking, “Who in the world has that kind of time in the morning to make oatmeal of all things?” Well, I found a quick cooking version of the stuff at my holy grail Trader Joe’s. I pay $2.99 for a 24 oz can (17 servings). That’s less than 18 cents a serving! *picture below

These bad boys cook up in about eight minutes and are so much better than the instant version in my opinion. In the autumn and winter months, I crave a hot breakfast almost every morning and oatmeal never bores me. Mainly because you can add so many different dried fruits and syrups to switch up the oatmeal magic. Here, I’ll share the three ways I’m currently enjoying my steel-cut hunger busters!

**These recipes are calculated for one serving and can be doubled or tripled easily for more hungry tummies J

Option #1

Maple and Brown Sugar Oatmeal with Cranberries

¾ cups of water

¼ cup steel-cut oats

a pinch of fine sea salt

1 tablespoon organic light brown sugar

1 tablespoon organic pure maple syrup

¼ cup dried cranberries

tea pot of boiling water (just in case)

In a small sauce pan, bring water to boil. Add a pinch of salt and toss in steel-cut oats. Stirring periodically (uncovered). Lower the heat to medium and continue to stir as oatmeal thickens. Add brown sugar and maple syrup. Sometimes, I find that the oatmeal will begin to get a little too thick (for my taste) so as I stir, I’ll add about a tablespoon of boiling water at a time.  This step is only necessary if you like your oatmeal a little bit looser like I do. Toss is cranberries and allow them to soften for just a minute and serve!

Option #2

Maple and Brown Sugar Oatmeal

Follow the same steps as in option #1 but leave out cranberries and add a tablespoon more of either maple syrup or brown sugar. (I wouldn’t suggest doubling both as your oatmeal will be too sweet).

Option #3  (pictured below)

Cranberry-Orange Oatmeal

(same amounts of water, oatmeal, and salt)

1 tbs of fresh orange juice

1 tsp of orange zest

½ teaspoon cinnamon

1 tablespoon brown sugar

¼ cup dried cranberries

Proceed with the same method of cooking the oats. After about a minute add the orange juice and orange zest. Continue stirring and then add the cinnamon and brown sugar. Again, if this gets too thick, add a little bit of boiling water from your teapot. Add your cranberries and serve.

Please feel free to send us your variations of steel-cut oatmeal!!!!

https://www.facebook.com/pages/GoddessNectarRAWk-the-JoOce/219961788052372

Twitter @GoddessNectar and @RawktheJoOce

Next week’s recipe clue: Comfort is the key when making this messy lunch or dinner treat. Keep a napkin handy for this veganized flash-back recipe!

Have a great Friday!

Keep JoOcing, RAWk on and Veg Out,

Ashley

Fresh Taste Friday ---Recipe #3--- It's A Party Slaw

This past Sunday, our family had what seemed like a pre-Thanksgiving gathering. :-) My uncle was in town and it stands to reason when I good amount of you're kin folk are in town, you gotta eat! But what about Racquel and I? Well, my mother prepared some cabbage and I got the bright idea to make a fresh slaw. Most everyone had some and enjoyed it )along with everything else they ate. Which goes to show you that raw food transcends the palettes and my uncle will eat just about anything once. However, he really liked this recipe as did the rest of the clan and here it is. Give it a try!

I call it It's A Party Slaw because it looks like confetti or streamers in a bowl. Here's how you make it. Put the mayonnaise away :-)

1/2 head of green cabbage
1/2 half head of red cabbage
4 carrots

Dressing:
1/3 cup apple cider vinegar
1.5 tsp ground mustard
1/2 cup olive oil
1/2 tablespoon agave nectar
Salt and pepper to taste


Take a vegetable peeler and peel the carrots. Discard the outter skin and continue to peel for a ribbon effect. Keep going until the carrot is pencil thin and you have a nice orange pile of ribbons. Cut your two types of cabbage in ribbon strips as well. A knife works just fine to achieve the same effect as the carrots.  In a separate bowl wisk together the vinegar, oil, and spices and then our it over your veggies. Toss and serve. You may find chilling it for a bit will cause the dressing to marry with the veggies and gives you a refreshing cold salad to go along side pretty much anything!

Enjoy and RAWk On!!!!

Ashley

FRESH TASTE FRIDAY --#2--Welcome to Autumn Smoothie

This is my "Welcome to Autumn Smoothie" this is sweet potato pie in a glass.  It has such an awesome earthy flavor.....and is so delicious. 

Recipe::
1 sweet potato medium size
2 inches fresh ginger root
1tsp fresh Cinnamon
1 tsp Nutmeg (because I love it)
1 tsp Fresh Vanilla
1 tsp Agave Nectar
1 cup Coconut or Almond milk
Directions:: most smoothie or juice recipes just allow you to throw everything in but since we are using raw sweet potatoes it is best to add the almond milk then potatoes and use the puree button on your blender until it is a smooth consistency then add other ingredients and use your liquify button and enjoy....I sure am!!!!




Keep JoOcing,


Racquel

FRESH TASTE FRIDAY --#1-- Pink Lady Ginger Crisp

It's the first day of autumn and I couldn't think of a better way to bring in the cooler weather with this refreshing juice recipe.....

I'm not sure if I'm alone here, but nothing feels cozier to me than something with cinnamon in it. Of course, apples and cinnamon are always paired together and we can't ignore all of the gallons of "fresh" apple cider that has been coating our grocery store shelves for the last few weeks or so.

I can't go too many days without fresh juice and I came up with an AWESOME recipe for a fresh beverage that you can serve to friends and family for fall parties or simply to enjoy when ever you have a sweet drink craving. I'm definitely serving it this Thanksgiving!

*Ingredients for a quart of juice

6 large pink lady apples (my favorite and they are awesome in September)
3 inches of ginger (peeled)
1 Lemon (peeled)


--->Before preparing the juice, I added a splash of nutmeg and about a teaspoon of cinnamon to the empty mason jar


Pass the lemon through the juicer first, then the ginger, then the apples. (For a larger batch just double, triple, or quadruple the amounts listed above). Once you have your quart of juice, pour it into the jar (over the spices), shake to blend the spices and chill for a bit (maybe 30 minutes) and enjoy!

I like it more as a cold refreshing drink but you can leave it out and let it stay warm for a more soothing, warming drink.


Keep JoOcing,

Ashley :-)