Dinner Party with DESSERT!!

We had some friends over for dinner and it turned out amazing!! Looks a bit like my Thanksgiving meal, but it was soooo good it needed to be repeated. This time I made homemade bread with dinner and for dessert we had Apple Walnut Crisp with Ice Cream!!! The Apple Crisp taste like an Apple Pie and easy to make. Served up with Soy Ice Cream it's a great Vegan Dessert!

Apple Walnut Crisp

Oat-Nut Topping-you might want to make a bit extra to put on top
1 c walnut halves-chopped into small pieces
3/4 c rolled oats
2/3 c unbleached white flour
1/2 c maple sugar
1/4 tsp sea salt
6 TBSP Canola oil
2 TBSP water
1 tsp cinnamon-for dusting the top
1 tsp maple sugar-for dusting the top

Apple Filling
3 pounds apples, Honey Crisp are nice and sweet, peeled, cored, sliced, and chopped into chunks
1/2 c dried cherries or cranberries (optional)
1 tsp ground cinnamon
1/2 tsp ground allspice
2 TBSP maple syrup
2 TBSP maple sugar
1 tsp fresh lemon juice
1/2 tsp lemon zest
Pinch of sea salt
1/4 c apple juice

Preheat oven to 400 degrees.

Toss together oats, flour, sugar, walnuts and salt. Drizzle in the oil and water, stirring lightly. Topping should be crumbly, like wet sand. Set aside.

Toss together all the filling ingredients and pour into 9x13 pyrex baking dish.

Sprinkle the Oat-Nut Topping over the apples evenly, completely covering the apples; sprinkle cinnamon sugar over the top.

Bake 15 minutes at 400, then reduce to 350 degrees and bake an additional 15-20 minutes or until the topping is cooked and the apples are tender.

Remove and let it cool. Serve with Soy Vanilla Ice Cream.

Pancake Nirvana

I love pancakes but have never been able to make that perfectly round, fluffy & light, golden, delicious pancake. But I have recently found the light.....if this is something you suffer with as well, join me and I will tell you how to reach pancake nirvana.

Step One: Have the right tools for the job! I recently aquired an electric pancake griddle and it makes the job so much easier!! 6 pancakes at a time and you can control the degrees temperature, which is vital for a golden pancake. I have found 325-350 degrees is just about perfect, but you might need to play with it a bit.

Step Two: When mixing your batter be careful not to over mix, this will make your pancakes tough and chewy (a few lumps are okay). And more importantly, after mixing the batter let it sit for about 10 mins before starting to make the pancakes. This allows the gluten in the flour to relax and makes for lighter, fluffier pancakes.

Step Three: To get round and similar sized pancakes, use a 1/3 measuring cup to pour the batter. Works great every time!

Step Four: Wait for the pancake top to start bubbling before flipping. If it is getting too brown turn down the temperature.

Step Five: Enjoy the best pancakes ever!!

Perfect Pancake Recipe-has a great sweet taste

1 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 TBSP canola oil
1/3 cup water
1 to 1 1/4 cups plain rice or soy milk
1 tsp vanilla extract
2 TBSP pure maple syrup

Sift or whisk together the flour, baking powder, salt, and cinnamon. In a separate bowl, combine all the other ingredients. Add wet to dry, mix until just combined. Let sit 10 mins.

Meanwhile preheat griddle for about 2-3 mins. You will know the griddle is ready by flicking a few water drops onto it, if they sizzle, it's ready.

Make your super yummy pancakes and remember to invite me over for some!!

I love Match Meat

If you are looking for a great meal without much effort you should look to your frozen section of Whole Foods. There you will find a product called Match Meat, they make meat substitutes. They have many options, but one that we love is their Stuffed Chicken Breast. I served it with home made bread and steamed veggies.

Tonight we decided to pick up dinner from Whole Foods while we were grocery shopping. If you haven't tried their Chinese you should, it's amazing!! Even though it isn't on the menu they can substitute any meat for tofu. Personally I LOVE the Kung Pao Tofu with brown rice. Since they make it when you order it is so fresh and delicious!

Small Adjustments

Many people are intrigued by the idea of Veganism but feel that it is too overwhelming of a commitment to take on. To those of you I suggest trying to make small adjustments in your everyday life. Try switching from milk to a milk substitute, such as Almond Milk or Soy Milk. Try making one dinner a week meat free (I know a great place to get some easy recipes, wink wink).

I heard a wonderful motto the other day by a fellow vegan, Kathy Freston. She said, "Progress, not Perfection" it's all about making small adjustments in our life to try and make ourselves and the world better. What a wonderful point. You can always stick your toe into the world of being Vegan, nothing says you have to jump all the way in!

20 Minutes to Delicious!

Tonight's dinner was so quick and easy to make! It required no more than a pot for pasta and a pot for the "topping". It would be a great meal to attempt if you have a limited kitchen or are looking for something fast (start to finish this meal took 20 mins to prepare). Don't let it's simplistic nature fool you, it tasted wonderful!!

Pepita Fettucini with Spinach and Cranberries

8 oz Fettucini
1 Cup Raw, Unsalted Pepitas (Pumpkin seeds)
2 TBSP Oil
1/2 tsp Red Pepper Flakes
6 Large Handfuls Spinach, torn
3 TBSP Soy Sauce or Tamari
3 TBSP Maple Syrup
2-3 Fresh Thyme Sprigs, optional
3/4 Cup Dried Cranberries

Cook Fettucini according to package directions.

Put pepitas in food processor until pretty finely chopped (or hand crush in a bag). Heat the oil in a large skillet over medium heat and add spinach. Use tongs to coat the spinach in the hot oil. Add the red pepper flakes, the tamari and maple syrup, and the thyme if you’re using it. Toss in the cranberries and mix everything up really well. Turn heat to low (or just turn it off and cover it until your pasta is cooked).

Drain pasta and add it to your skillet. Add crushed pepitas and toss well until everything is coated. Taste a noodle and see if you need an extra splash of tamari and/or maple syrup. The noodles should look like they don’t have a sauce on them, but they’ll taste like they do.

Serve immediately.

Chocolate Chip Cookies

I have missed fresh, hot out of the oven, chocolate chip cookies. I found a recipe that tastes just like what I used to love, but Vegan! These cookies are perfect right out of the oven, still hot.

1 c vegan margarine (Earth Balance makes sticks)
1 1/4 c sugar
1 TBSP molasses
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 c chocolate chips (I like Sunspire)

Preheat oven to 350 degrees.
Cream together margarine and sugar until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, mix well. Fold in the chocolate chips. Do not let the batter fool you. It will be very loose, like you forgot a liquid.
Form into balls by pressing in hands. Place on ungreased cookie sheet. Bake 8-10 minutes, until ever so slightly browned. Let cool on the baking sheet for 5 minutes, then transfer to cooling rack (or your mouth).