I’ve had a bit of success withBlack Bean & Beet Browniesand Lentil Cookies but I’ve never tried simply Lentil Brownies, so I baked some this morning before it got too hot to have the oven on.
They look good, right? But the real question is how do they taste?
If you’ve ever had Black Bean Brownies, you might have detected a slightly weird beany texture, so I hoped this lentil version would eliminate that.
These brownies are TRULY surprisingly yummy! They’re very moist and chocolate-y. I can’t tell they contain lentils, which IS a wonderful source of protein, so this is also a healthy snack.
Tips: 1. Really cook the lentils until they’re mushy. 2. Refrigerate the pan for at least a couple hours after frosting before cutting and eating.
Add vegan mayo and/or ketchup and it’s so delicious, trust me!
I continually experiment with different ingredients to try and provide as much nutrition as possible and still taste good.
This is a complete meal for lunch or dinner or even on the go and it’s super easy because this time I used canned beans. Of course, you can always start with dried beans, but I used what I had on hand.
TIPS: *Quantities can be adjusted for your specific needs; I like to make a lot so I can freeze some. *They can be ovenbaked or in a pan on the stove. *Use whatever veggies you like. *I like to cook them until they’re crispy and crunchy on the outside for texture and because they hold together better, also because it makes them easier to pack and freeze. *They’re delicious hot or cold; perfect for a hike or beach day.
Since we’re in a seemingly neverending spiral of virus mutations, the unvaccinated, and overworked healthcare professionals, I’m still trying to limit my exposure to PEOPLE. Not that it’s too difficult for me as I’m solitary by nature, but it’s still kind of annoying.
Instead of doing what was normal practice in the old days, I didn’t run out and make that one purchase. Resourceful me decided to bake my own crackers. I haven’t done that in years and it’s so easy, I wonder why it took me this long to remember that! An added plus is no wasted plastic or containers, so I’m helping the environment too…
Tips: I substituted 1/2 cup buckwheat flour for all purpose flour. Next time I won’t do that because buckwheat is such a strong flavor. While it’s lovely in pancakes and soba noodles, it’s a bit too much here.
On the other hand, I gotta say that the smell of the herbs in the oven was so fragrant! It perfumed the entire house. I used all the herbs I have in the garden, but you can add whatever you like, including poppy seeds, sunflower seeds, sesame seeds. **Roll extremely thin for crispiest crackers. I didn’t cut them in perfect shapes or use a pizza cutter because I was too lazy and wanted them done in a hurry, but I kind of like the rustic look.
All that rain we had yesterday made it literally impossible NOT to bake, so I did.
We had about 1 1/2 inches of rain and our strongest winds were 45+ mph. Stores closed in our little village because of power outages and streets were flooded.
My friend’s lime tree exploded with limes last week, so now I have about fifty limes as a result of her generosity. I juiced A LOT OF THEM and froze in ice cube trays. These are the juicy sweet Mexican limes that are so amazing in margaritas and guacamole. LImes + tequila = heaven.
I created this recipe after reading tons of similar ones on the internet.
After the worst of the storm passed, it was still windy but FREEZING. A hot mug of fragrant ginger tea was just what I needed along with a couple slices of yummy Ginger-Lime bread.
It came out soo moist and tender, I definitely recommend and will make again and again.
PS I can’t change the recipe graphic but I forgot the amount of ginger tea. Should read 1/4 cup to 1/2 cup.
This turned out to be a drizzly and dreary Sunday morning, perfect for my famous buckwheat pancakes.
I had a couple very ripe bananas, so I figured that would be a great flavor enhancer but I didn’t have any liquid (just juice and wine haha) and didn’t feel like going to the store.
In vegan recipes, nut/oat milk is interchageable with cow’s milk and eggs aren’t really necessary. I didn’t have any plant milk but I did have raw almonds.
I’ve never made my own “milk” but this seemed like a good time to try. It’s super super easy. I was thinking of separating this into two posts and I still might, but since the recipe for vegan pancakes needed plant milk, I combined them.
Almond Milk
First, soak about one cup of almonds in bowl with four cups of water. The recipes recommend soaking for a minimum of four hours to overnight, but I’m impatient so I only waited a couple of hours.
Pour all of it into a high powered blender. This is when you can add a bit of salt or vanilla if you wish. Blend until it’s creamy and smooth.
Use a nutbag or strainer to separate the nuts from the liquid. I didn’t have a nutbag so I used a doublemesh strainer and then I squeezed the last bit of liquid with my very clean hand.
Cover and store in refrigerator. Definitely save the leftover pulp for baking.
Soak
Blend
Strain
Chill and enjoy!
Time for…
VeganBanana Buckwheat Pancakes
Preheat griddle or pan
2 very ripe bananas 1 cup almond (plant) milk 2 tablespoons vegetable oil 1 tablespoon brown sugar or agave 1 teaspoon vanilla Pinch sea salt (optional) Mash the bananas with a fork. Add milk, oil, sugar, vanillla. To the liquid ingredients, add all at once 1/2 cup all purpose or whole wheat flour 1/2 cup buckwheat flour 2 teaspoons baking powder.
Stir by hand until combined. Don’t overmix or pancakes won’t be fluffy.
When the griddle is hot, use a small amount of vegan butter to coat the surface. Ladle the batter and watch for bubbles on the surface of the pancake.
When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.
Serve with organic maple syrup or agave or jam. YUM. Super moist and fluffy!
I had a hankering for some old fashioned Snickerdoodles just like I used to bake with my mom, only vegan this time.
I’ve been asked, so to clarify…yes, this is my pic I took of the just-baked Snickerdoodles, not a random Google photo.
I realize that a majority of my recipes are zero sugar and include all forms of kale and tofu and lentils; healthy and organic for the Angels, but they’re not here right now and I have truly eaten enough kale to last several lifetimes, haha.
I developed this recipe after doing tons of online research. The internet offers dozens of variations; some recipes include flax seeds, coconut sugar, and spelt/oat/amaranth/chickpea flours (including gluten free)–but I prefer to keep things simple.
My philosophy is that more people might want to try a vegan lifestyle if it’s not too complicated. At least at first, and then as one delves deeper into cruelty-free living, it’s fun to experiment with more exotic ingredients.
Gather ingredients; Cream of Tartar is the key to snickerdoodle’s unique flavor. I know it’s against all the rules to use Crisco shortening, but once in a while is OK, and it’s awesome for cookie texture.
I didn’t think anything could be better than my Vegan Chocolate Chip Cookies, but I was blissfully happy with the results of these crackly, chewy, intensely cinnamon-y full moon shaped pillows of satisfying spicy sweetness. (But not too sweet.)
If you have patience, let them cool for about ten minutes before eating, but if you’re anything like me, you won’t be able to wait. I hope you try them and let me know your results.
My friend is going to drop off a bottle of imported vanilla so I’ll make them again, but I might still use the maple syrup because the maple flavor really enhanced the spicy cinnamon profile.
Caution: I go HEAVY on the cinnamon because I love it so much. If you don’t, adjust the amount to be mindful of your own tastebuds.
My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.
I decided it was a great day to make another version of my favorite hearty and healthy soup.
Lentil Tofu Veggie Soup
Ingredients: *Carrots, 3 large *Celery, 2-3 stalks including leaves *Tofu, whole package *Lentils,1.5 cups *Kale, 2 cups *Broccoli, half head *Canned organic tomatoes, 28 ounce can *Bay leaves and other garden herbs
–Heat a couple tablespoons of oil in a large pot. –Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them. –When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.
–Bring to a boil and turn down to simmer. –Add bite-sized pieces of broccoli and tofu along with chopped kale. –Simmer for about an hour, stir every once in a while. Add more water as needed. –Add a large can of diced tomatoes in juice and any herbs to taste. –I picked sage and oregano and thyme from the garden. –Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).
–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.
Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.
While everybody is posting pics of beautifully decorated cookies and cakes, I decided to go back to basics with a recipe for vegan mayo.
No need to panic if you run out; it’s really easy to make your own!
I used to love Trader Joe’s vegan mayo but they’ve either been out of it for a long time or maybe they just stopped selling it, so I decided to experiment with my own version.
It’s simple and tasty but next time I’ll use vegetable oil instead of olive oil–that’s a personal preference because I don’t really like the taste of olive oil.
Easy Vegan Tofu Mayo
–7oz silken tofu –1/3 cup oil –1TBS lemon juice –1tsp vinegar –1 tsp (or more to your taste) dijon mustard –1/4-1/2 tsp sea salt (to your taste)
Place all of the ingredients in the cup of an immersion blender and blend until smooth and thick. Add a little more lemon juice if too thick. It should look exactly like mayo and spread easily. If you don’t have silken tofu, you can try it with the firm option, but it won’t be as velvety.
That’s IT. Nothing fancy. Easy peasy lemon squeezy. And VERY healthy; packed with protein thanks to the tofu.
I don’t know if it’s similar to the Great Toilet Paper Hoarding of 2020 or a supply chain issue, but when I used the very last drop of my Tapatio hot sauce, every store I went to was out of it.
I tried them all: Target, Stater Brothers, even WalMart, and there was the little sign on an empty space where the Tapatio should have been.
There were other hot sauces to choose from: Valentina, Crystal, Cholula, whatever Trader’s brand is, but not Tapatio. I was looking specifically for Mexican hot sauce, not Tabasco or Sriracha–it had to be Tapatio, my favorite.
I didn’t really want to order it online but I would have, except that at my final stop at Vons I found the VERY LAST BOTTLE of Tapatio, a giant thirty-two ounce size, so I’ll be happy and spicy for quite a while.
Funny enough, they were also completely out of the small sized bottle, so that’s all there was to choose from.
Now I can enjoy a yummy quesadilla with vegan cheese!
Enchanted Seashells | Princess Rosebud 