Apple glaze

In our last deliveries from Sea Breeze we received a lot of apples which is great because we eat a lot of apples. I wanted to try to make something different with the apple, especially the bruised one and came up with this glaze. Glaze is usually a sweet and spicy sauce to pour over grilled or BBQ protein. I didn't make my glaze as spicy for Bella's sake but feel free to add more spices such as jalapenos or more pepper. I used the glaze for BBQ tofu and seitan.

Apple glaze

1 apple, peeled and diced fine

1 garlic clove, grated

2 cup water

1/2 cup sugar

2 large twigs of thyme

1/4 bullion cube

1/2 tsp black pepper

1 tsp jalapeno, diced (optional)

1 tsp corn starch mixed with 2 tbs water

2 tbs butter

salt to taste

Place everything except the corn starch, butter and salt in a sauce pot and bring to a boil on high heat under a lid. Reduce heat to medium and boil until the liquid is reduced to about half (10-15 minutes). Strain and pick out a few apple pieces and return to the liquid. Add the corn starch and water mix and bring to a boil while stirring. Remove from heat and blend in butter and add more salt if needed.

Balsamic stir fry with quinoa pasta

This was one of those fast lunches using up whatever I had in the fridge before we get another organic bag delivered tomorrow. Spinach, garlic, tomatoes, pepper and chick peas, ended up in this stir fry based with aged balsamic vinegar which made it a little sweet and sour. This lunch takes a bout 10 minutes to make so it's perfect for one of those day's when you have little time but big hunger.

Balsamic stir fry with pasta

1 cup pasta, cooked

1 tsp olive oil

1 garlic clove, grated

3 tbs Balsamic vinegar

1/4 cup yellow peppers, diced

1/4 cup roma tomatoes, chopped

1/4 cup chick peas, cooked

one handful baby spinach

Heat oil on medium heat in a frying pan and fry garlic for 30 seconds. Add balsamic and let simmer for a few minutes. Add peppers, tomatoes and chick peas and fry stirring a couple of times for a few minutes. Add spinach and blend and let it wilt. Add pasta and blend well.

Salt & pepper to taste

Walnut neat balls

These are my favorite kind of neat balls. The flavor combination of walnuts and cheese is great and will be approved even by a meat eater:-) I served them with cooked yams (since we received about 10 yam from Sea Breezed) and purple cauliflower. Indeed it was a colorful plate.

I added some mimic cream and oregano at the end of cooking time to make a nice cream sauce but they can be made without and still taste divine.

Walnut neat balls

1/2 cup walnuts

1/3 cup yellow onion, diced

1 cup cheese, grated

3/4 cup bread crumbs

1 tbs no egg replacement powder

1 tbs canola oil

1/2 cup water

1/2 bullion cube crumbles

1/4 cup mimic cream (optional)

2 tsp oregano (optional)

Place the walnut in a food processor and blend until they are all grounded up. Add onion and blend well. Add cheese, egg replacer and breadcrumb and blend until it's a sticky but firm dough. Use wet hands to roll the balls. Heat oil in a frying pan on medium heat. Fry the balls carefully not to stick to the pan. Add water and bullion and boil until almost all water is gone.

Blueberry cake with filling

These cakes which is a cross between a bun and cake and they are amazingly moist and tasty. In the middle there is a little surprise sweet center.

Blueberry cake

75 g margarine

1 cup milk

2 1/2 cup spelt flour

1/4 cup sugar

1 tsp vanilla sugar or 1/2 tsp vanilla extract

1/2 package yeast

1/4 tsp salt

1/2 cup blueberries

1/2 cup chopped almonds to sprinkle over

Blend flour, sugar, yeast, salt in a large bowl and blend. Melt butter and add milk and blueberries. Add butter/milk to flour mix and blend very well. Work dough for at least 3 minutes. Cover bowl with a towel and place in a draft free and warm place to rise for 1 hour. Make the filling from recipe below.

Remove from bowel and place on a flour sprinkle table. Kneel dough for 5 minutes. Press out the dough evenly into a baking dish, covered with parchment paper. Create holes and fill with the filling, sprinkle nut over. Preheat oven to 400F. Bake for about 15-20 minutes.

Filling:

75g butter

50g cream cheese (I used Dr. Cow's cream cheese made from cashews)

3/4 cup powdered sugar

Whip butter and cream cheese until fluffy and add sugar. Set in fridge for 15 minutes.

BBQ marinate for vegetables

We had a wonderful day here in San Diego so we BBQ for dinner. I made marinate seitan, corn on the cob and yam. In the last shipment from Sea Breezed I received many yams so why not BBQ them?. I pre-cooked both the corn and yam and them sliced the yam. Brushed both of them with this amazing marinate. I think this marinate could also work well as a sauce so save leftover marinate to add to your meal.

Vegetables marinate or sauce

1/4 cup canola oil

2 tbs tomato ketchup

1 tbs paprika powder

1 tbs all seasons salt

1/4 cup non-dairy cream

Blend everything together.

Fig and pumpkin seed bread

We never buy bread because it's cheaper to bake your own, it tastes better and there are no additives in it. So about a couple of times of month I bake a lot of bread and freeze. That way we always have fresh bread accessible. This fig and pumpkin seed bread is by far one of my favorite bread I ever eaten. There are wonderful sweet flavors of pumpkin seeds and figs in this bread and it's so moist.

You have to have some patience while baking this because first you set one part of the dough and let it ferment over night making it a sour dough. When you slow rise the bread for between 6-8 hours it becomes more nutritional beneficial by creating more digestible sugars and proteins. It also creates healthy enzymes which aids in digestion and helps the body stay alkaline as well makes it a lower glycemic index food. It's perfect for busy moms since you can make the dough and then bake it later. I made loafs but it can easily be made into rolls instead but then bake them for 20 minutes instead.

The sour dough is bubbling and the aroma of fermentation starting. Might want to keep a way from sensitive people:)

Two wonderful loafs filling the house with the aroma of fresh bread

Fig and pumpkin seed bread

Day 1:

1/2 cup oats

1 cup spelt flour

1 1/2 cups water, finger warm

1 1/2 tsp of active yeast

1 tbs maple syrup

Place dry ingredients in large bowl and blend water and syrup and add to the flour mix. Blend well and place in a dry place and warm place covered with a towel. Let it ferment for 6-8 hours. After a few hours there will be an aroma of fermenting coming from the bowl.

Day 2:

1 1/2 cups water, finger warm

1 tbs olive oil

1 tsp salt

3 cups spelt flour

2 cups all-purpose flour

1 cup raw pumpkin seeds

1 cup dried figs, chopped

Blend water and oil. Blend remaining ingredients and add the water/oil and blend. Add the fermented dough and blend and really work the dough well for at least 3 minutes. Place in a warm place, covered with a towel for 1 hour. Preheat oven to 500F. Place dough on flour on a counter. Kneel the dough for 5 minutes. Dived dough in two and make two loafs or rolls. Place loafs in a loaf pan and let it rise again until oven is ready. Lower the heat to 400F. Bake for about 35-40 minutes. Remove from loaf pan and let cool on a wire rack.

Chick pea stew for a rainy day

Today when I picked up Bella from daycare, she said "Let's go home to our warm home and eat something warm". Well the dinner was perfect for a stormy day like the one we're having here in San Diego. It was suppose to a tomato and chick pea soup made from left overs but it ended up being a stew instead which I served with freshly baked fig and walnut bread. It was a very satisfying dinner!

Tomato chick pea stew

2 cup tomato pasta sauce

2/3 cup water

1/2 bullion cube, crumbled

1 cup chick peas

1 medium carrot, peeled and sliced into coins

2/3 cup fennel bulb, diced

1 cup broccoli, cut into smaller pieces

1 tbs oregano

1 tbs sugar

Salt & pepper to taste

Place everything in a large pot and simmer on low heat for 15-20 minutes or until vegetables are soft

Blueberry macaroons

I made these for a friend as a thank you for giving me a hand. I've been dreaming about making vegan macaroons and thanks for Angel foods vegan meringue cookie mix it was possible. I bought my mix at Vegan essentials.

Macaroons

1 batch of meringues form mix

3/4 cup caster sugar

1/2 cup almonds, pulverized in a blender or mixer

1 tsp vanilla sugar or 1/2 tsp vanilla extract

A few drops of red food coloring (optional)

Preheat oven to 215F

Follow the instructions on the package for making meringues. Carefully fold in the almonds, food coloring and vanilla. Use a teaspoon to drop batter on a parchment paper on a cookie sheet. Bake for 30 minutes.

Blueberry cream filling:

1/2 cup butter

1 cup powdered sugar, shifted (maybe more if the filling seem too lose)

1 tsp vanilla sugar or 1/2 tsp vanilla extract

3 tbs blueberry jam

Use a electrical whisker, whip butter until fluffy. Add sugar and whisk until fluffy. Add jam and vanilla and blend well. Spread a filling on one side of one cookie and take a second one and press against the filling making a sandwich.

Russian beet soup

I got a lot of beets growing in my garden from all the rain and I had a lot of cabbage from the two latest organic deliveries so I use them to made this rich beet soup. My daughter loves it because it's pretty pink, I love it because it's busting with sweet and sour flavors as well as nutrition. Serve the soup with a dollop of sour cream and some toasted pumpkin seeds.

Russian beet soup

2 small beets, peeled and grated

1 medium carrot, peeled and grated

1/2 cup cabbage, diced

1/2 swiss chard, chopped

2 cup water

1/2 bullion cube

2 tbs balsamic vinegar

salt & pepper to taste

Place everything except swiss chard and vinegar in a large pot and bring simmer on low heat for 10-15 minutes or until vegetables are soft. Add swiss chard and simmer for another minutes. Add vinegar.

Delivery!!!

My organic food bag arrived and this week it contained; oranges, grape fruits, bananas, strawberries, green cabbage, kale, Swiss chard, lettuce, spring mix with eatable flowers, sprouts, fresh flowers, tomatoes, radish and tangerines. The oranges, tangerines, sprouts and spring mix is my favorite so they usually gets eaten in the first days. The cabbage I had to think about for while but made a slaw and added some to a Russian beet soup I made today. I will post recipe for that tomorrow. I'm still very impressed and we might move up to a medium size box after the summer

Peanut butter frosting

I will continue in the trail of peanut butter here. A couple of month ago I made my "the healthiest chocolate cake ever" for my dear friend Andrea and I had topped it with a peanut frosting. She has requested the recipe so here it is. It's made with cream cheese from Dr. Cow which is made from aged cashews. For a great frosting I always like to let my "rest" in the fridge for a couple of hours before spreading on the cake or cup cakes.

Peanut butter frosting

8 ounces Dr Cow's cream cheese or use soy cream cheese

1/2 cup creamy peanut butter

2 cups powdered sugar

1 tsp vanilla sugar or 1/2 tsp vanilla extract

1/2 cup honey roasted peanuts, chopped (optional)

Blend cream cheese and peanut butter well with an electrical whipper. Add sugar and vanilla en whip until fluffy. Set in fridge for 2 hours. Use a pipe bag to decorated the cake or a small spatula. Sprinkle the chopped nuts if choosing.

Peanut butter and chocolate sandwich cookies

Peanut butter and chocolate is such great combination so when I found a jar of peanut butter I knew I had to bake something using both and voila--these cookie sandwiches were born and they are just all together yummy.

peanut butter/chocolate sandwiches

1 cup peanut butter

1/2 cup sugar

3 tbs non-dairy cream such as coconut or mimic

1 tbs water

1 cup spelt flour

1 tsp baking powder

1 tsp vanilla sugar or 1/2 tsp vanilla extract

Preheat oven to 350F. Beat peanut butter and sugar fluffy and add remaining ingredients and blend really well. Roll dough into small balls, make sure they are all the same size. Place on a cookie sheet and use back of a fork to flatten the ball and to make a criss cross pattern. Bake for about 10-15 minutes. Let cookies completely cool before adding the filling.

Chocolate filling:

1/2 cup semi-sweet chocolate chips

1 tbs non-dairy cream

1 tbs maple syrup

Place everything a small pot and melt everything while stirring on medium heat. Let the chocolate cool for 5 minutes before spreading in on back of one cookie and then gently press another on top. Cool in fridge for 10 minutes.

Pizza rolls

I made spelt pizza today and in the end had left over pizza dough so I made these pizza rolls which are just fantastic. They are crusty on the outside and creamy on the inside, a perfect combination in my opinion. The best part is you can "hide" all kinds of good stuff in them for picky eaters. I added tomato sauce, cheese and beans but they can be filled with pretty much anything. We have left overs which I'm planning to serve with soup tomorrow. The trick to good pizza dough is to let it rise for a couple of hours as well as working the dough to get the gluten working.

The pizza had tomato sauce, red and yellow peppers, onions, cheese and Swiss chard with a little drizzle on honey. Yum!

The pizza rolls were so much fun, they are probably a perfect party food

Spelt pizza dough

1 1/2 cups water, finger temperature

3 tsp olive oil

1/2 package dried active yeast

2 tsp salt

2 tsp sugar

1 tbs garlic powder

1 cups white all purpose flour

1 1/2 cup spelt flour

Milk to brush with

sesame seeds to sprinkle over.

Blend all dry ingredients and add water mixed with oil and work it into the flour mix well. Really work the dough for at least 3 minutes. It's easy if you use a kitchen aid. Place dough in a bowl with a towel covering in a draft free and warm place to rise for 5 hours. Remove dough from bowl and kneel and punch it for at least 5 minutes or more. Divide the dough in half and use a rolling pin to roll out dough to very thin. To make rolls spread tomato sauce or your choice in an even layer. Add filling and take one side and carefully roll it up to a long roll. Use a sharp knife to cut to desired size pieces. Place on a cookie sheet and brush each roll with milk and sprinkle sesame seeds over. Bake in a 500f preheated oven for about 10 minutes or until they a nice and brown.

If you are making pizza just roll dough to a thin round piece and place in a pizza pan or on cookie sheet and spread tomato sauce all over and roll up sides. Add topping. Bake for about 10 minutes.

Chick pea and bell pepper soup

This was my power lunch after I came home starved after a 12 mile bike ride. I needed something high in protein and vitamins and this was it. The broth is heavenly spicy with flavors of bell peppers. After I took the picture I added some chopped curly kale for extra nutrients and I also ate a tartex sandwich on spelt bread.

Spicy chick pea soup

1 tsp canola oil

1/2 bullion cube

1 tbs Ajvar relish

1/2 tsp harissa

1 cup water

1/2 cup chick peas, cooked

1/2 celery stalk, chopped

1/2 carrot, grated

1 small tomato, chopped

Heat oil on medium heat fry tomato, carrot, celery, harissa. Add water, bullion and Ajvar relish. Simmer for 10 minutes. Add chick peas and let it all warm up.

Banana cake

We got a lot of bananas in the last shipment from Sea Breezed and they were starting to go bad so I decided to use them in a banana cake. As you probably notice I bake mainly with spelt flour because it's healthier than white flour but does not compromise on taste or texture. Spelt contains more protein than wheat and the protein is easier digested. It also contains good amount of fiber and vitamin B complex.

Banana cake

1 large banana

1/4 cup canola oil

1/2 cup oat milk

1/2 cup non-dairy cream such as coconut or mimic

2 tsp cardamon

1 tbs cocoa powder

2 tsp vanilla sugar or 1 tsp vanilla extract

1/2 cup sugar

3 tsp baking powder

1 1/2 cup spelt flour

Preheat oven to 400f. Blend banana, oil, milk and cream until smooth. Add remining ingrediences and blend well. Pour into a well oiled small baking pan. Bake for 40 minutes until an inserted tooth pick comes out dry. Use a knife to loosen the sides and turn cake pan up side down.

Lemon cookies

I've been craving lemon pie for weeks now but have no time to make one so this had to do instead, lemon cookies. These are lovely cookies to enjoy with a cup of tea.

lemon cookies

1/4 cup raw cashews

1/4 tsp Baking soda

1/4 cup sugar

3/4 cup Spelt flour

3 1/2 ounces Margerine

1/2 tbs Lemon peel, grated

1/2 tbs lemon juice

1 tbs light syrup

Preheat oven to 400F

Chop the cashews really well or place them in a food processor. Blend all dry ingrediences and then add butter, peel, juice and and work it to a dough. Roll dough into balls and place on cookie sheet. Use fingers or back of fork to"flatten" the ball. Bake for 8-10 minutes.

Fava beans and couscous casserole

Not far from where I practice yoga is an Italian restaurant that has gone out business and closed. It's too about a a nice place and they grew their own organic vegetables in a garden next to the restaurant. I discovered that they abandoned the garden which is a pity since it's full of beautiful vegetables such as swiss chard, sugar snap peas and fava beans. Well I was not about to just leave all that and after class walked back and grabbed some fava beans. I love fresh fava beans and this year I planted my beans too late so they will probably not produce any beans until next season. I like to eat them raw or baked like in this dish. Don't let the color discourage you because fava beans do become slightly grey when baked but they still taste amazing. As with many beans, fava are low in calories and fat but high in protein, fiber and iron.

Wonderful beans hides in those pods

The casserole is so colorful

Fava beans and couscous casserole

1 cup fresh fava beans

1 large tomato, diced

2/3 cup couscous ( I used tomato flavored but any kind will do)

1/8 cup fresh parsley, chopped

2/3 cup water

2 tbs white balsamic vinegar

Salt & pepper to taste

Preheat oven to 400F Blend everything in a baking dish and bake for 15-20 minutes or until beans are soft but not mushy and water is all gone.

crepes and crepes and more crepes!!!

Crepes is usually made with eggs so for a very long time I thought I would never taste a crepe again because of the "egg issue". But since I've been experimenting with No egg substitute I was wondering if that could work so I once again could taste those ohhh so yummy crepes. Now I've done it and yes they are so good my crepes that I had to make both sweet and savory;-) Suggestion for topping for the sweet crepe is grated chocolate, nuts honey, fruit or jam ( I used jam). For the savory crepe I added cheese which I let it melted on the crepe after I flipped it, spinach, garlic, tomatoes and zucchini which I fried in little oil and spices first.

Sweet crepe, served warm with yummy sweet jam

Savory crepe was such nice and filling lunch

Sweet crepes

3/4 cup non-dairy milk

1/2 tsp vanilla extract

1/2 cup spelt flour

1 tbs No egg substitute

1/2 tsp baking powder

1/4 tsp salt

1 tbs Earth Balance margarine

For savory crepes just skip the vanilla!

Blend milk and vanilla. Add flour and whisk until all lumps are gone. Add no egg, baking powder and salt, blend well. Melt margarine in a non stick frying pan on medium heat. Coat the pan and then add leftover melted margarine into the batter and blend. Place batter in hot frying pan and make a thin circle by tilting the pan side to side. Fry on pretty high heat and when better looks pretty dry, flip crepe. Eat hot with your choice of topping.

Baked eggplant

This is my version of eggplant parmesan and it was a hit with my eggplant and cheese loving husband. It's beautiful Italian flavors of eggplant mixed with tomato sauce and creamy cheese. I served it with quinoa pasta and a spring salad.

Baked cheesy eggplant

1 eggplant, peeled and sliced

1 1/2 cup tomato sauce

1/4 cup fresh basil leafs, diced

1 tbs canola oil or compound butter

1/2 tbs all-purpose flour

1 cup cup almond milk

1/2 cup non-dairy cheese, grated

salt & pepper to taste

1 tsp oregano

Preheat oven to 300F

Place eggplant slices on a cookie sheet and sprinkle salt over them. Let them sit for 10 minutes to draw out the liquid and then wash them under cold water. Place on cookie sheet in a single layer and bake for 10 minutes. Remove from oven and bring temperature of oven to 400F. Melt butter or heat oil in a sauce pan and add flour. Stir until it's a paste. Add milk and whisk until all lumps are gone. Bring to a boil on medium heat. Remove from heat and add cheese, salt and pepper. Place eggplant in bottom of a baking dish. Spread tomato sauce over, sprinkle basil. Spread cheese sauce in a even layer over. Bake for about 20 minutes or until it's bubbly.

Chocolate cakes

James has been out of town for a couple of days and with tax season he is over all just busy so yesterday was all about family cuddle and quality time. I made his favorite food; egg plant parmensan (vegan style) and sticky chocolate cakes. I will post the recipe for the egg plant tomorrow but here is the chocolate cake recipe. Unfortunately we ate them all before I remembered to take a picture. I baked them in baking cups but it could easily be made into one large cake in a pie dish. The cakes are suppose to be a little gooey and sticky in the middle. My friend J who was here and is the queen of baking thought they were delicious and could not believe they were vegan. I thing serving them with fresh strawberries and cream or ice cream would be great. We ate them just like they were and that was good too.

Chocolate cake with sticky center

150g/ 5 ounces Earth balance butter

1 1/2 cup sugar

1/2 cup cocoa powder

1 tsp vanilla extract or 2 tsp vanilla sugar

2 tsp No egg substitute powder

2 tbs mimic cream (or substitute other non-dairy cream)

1 cup all purpose flour

1/2 cup non-dairy milk

Preheat oven to 350F

Beat sugar and butter until fluffy and white. Add cocoa powder, vanilla, No egg and mimic cream. Blend well. Add milk, blend and them add flour. Blend but don't over work the batter. Fill baking cups 3/4 full and place on cookie sheet. Bake for about 20 minutes. The cakes will stiffen up while cooling down but center should be gooey.

Organic goodies delivered to your door

I have signed us up for weekly delivery of organic fruit and vegetables to our front door. The company is Sea Breezed and is a local farm located 20 miles away. This week was our second week and I love coming home to big bag of these yummy stuff sitting on my door step. This weeks bag contained; fresh flowers, pears, apple, oranges, avocado sprouts, spring mix with flowers, carrots, kale, onion, strawberries, green cabbage and bananas. Our weekly deliveries of a small bag cost us $ 250/ month which is pretty much what I used to spend at the farmers market each month so it's a good deal and fun because I never know what I will get.

Maple baked beans

I had baked beans at a party not long ago and I was so surprised that how much I liked these canned beans. We don't eat too many canned foods in this household because I feel it's so easy to boil your own beans and they taste better than canned and it's better for the environment. Today I made my own baked beans with pinto beans and wow they are good. The real question was if Bella would approve and yes she did and actually asked for second and third. I served the beans with rot vegetables patties.

Brown buds of pure sweet goodness, mmmm

A very satisfied Bella who loved the beans

Baked beans

3 cups Pinto beans, cooked

1/4 cup Maple syrup

2 tbs sugar

1/4 cup Ketchup

1 tbs Dijon mustard

1 tbs Vegetarian Worcester's sauce

1/4 cup water

1 tbs corn starch mixed with some water to make a paste

Salt & pepper to taste

Preheat oven to 350F

Blend everything except the beans in a bowl. Add mix to beans very carefully not to mash the beans in a baking dish. Bake for about 15-20 minutes or until the beans are in a thick, syrupy and sweet sauce.

Chickpea balls in a saffron sauce

My daughter is not huge on eating beans straight up but if I puree them and put them in patty or ball then she absolute loves them. She loves any form of lentils and great norther bean so I feel it has to do with the texture more than flavor. This dish she absolutely loved and would not stop eating the chickpea balls so mission accomplished:-) I like to bake my patties and balls instead of frying them because it's easier and you don't have to use so much oil but if you prefer a crispy outside them frying them is an option.

Beans and lentils are so good and important for vegetarian and vegan children since not only are they rich in protein but also fiber and iron. Make sure you serve them with some vitamin C rich food to better help the absorption of the iron. I actually served it with broccoli, quinoa and nice glass of strawberry lemonade.

Chickpea balls

1 cup chickpeas, cooked or canned

1 garlic clove, grated

1 tsp cardamon powder

1 tsp cumin powder

1/2 tsp chili powder

1 tsp No egg powder mixed with 1 tbs water

1 tbs canola oil

Preheat oven to 450F. Place everything in a blender or food processor and blend until a shapeable dough. Add more water if needed. With wet hands, roll the balls and place on parchment paper on cookie sheet. Brush each ball with oil. Bake for 10 minutes.

Saffron sauce:

1/2 cup red onion, chopped

2 tsp canola oil

1/2 tsp saffron threads

1/2 vegan bullion cube, crumbled

1/2 cup hot water

1 cup mimic cream (unsweetened)

salt & pepper to taste

Heat oil in sauce pan on medium heat. Fry onion until glossy, not brown. Add saffron, bullion and water and bring to a boil. Add cream and spices and simmer for about 5 minutes.

New water pitcher

My husband gave me a gift certificate to one of my favorite stores, Crate & Barrel and I used it to buy among other things this beautiful water pitcher. It looked very nice and modern on the dinner table on Easter.

Broccoli pie

This was a complete experiment and I felt like the nutty professor working in the kitchen, adding things I usually would not add to a savory pie. I was trying to make a more filling and nutrient packed pie crust. The good news is it came out very well and was very appreciated by my family. I served the pie with a mixed salad featuring spring mix, sprouts, tomatoes and yellow peppers.

Broccoli pie

Crust:

1 cup spelt flour

1/2 cup flax seed meal

1/2 cup chickpeas

1 tsp salt

2 tbs Earth Balance butter

Preheat oven to 450F. Blend everything to a wet and slightly crumbly dough. Press out the dough evenly in a baking dish or pie dish. Use a fork and poke the bottom a couple of time. Bake for 20 minutes. Remove from oven and add filling.

Filling:

2 tsp Canola oil

1 garlic clove, grated

2 cup Broccoli, lightly steamed

2 cup Almond milk

2 tbs All-purpose flour

2 tbs Dijon mustard

2/3 cup grated cheese (I used daiya)

Heat the oil in a pot on medium heat and fry garlic for 10-20 seconds not letting it brown. Sprinkle flour over garlic and blend to a paste. Add milk and use a whisk to blend everything until no more lumps exist. Bring to to a boil. remove from heat and add remaining ingredients. Place broccoli in the bottom of crust and pour sauce evenly over. bake for 25-30 minutes or until base has stiffen a bit.

White bread rolls and Easter dinner menu

I always like to have two kinds of breads for holiday dinner so this year I made my whole wheat bread and a white bread roll that came so perfect chewy and crusty. I guess my guests must have liked them because at the end of dinner there were no bread left at all.

Here is the menu from Easter:

• Mixed salad with spring mix, tomatoes, cucumber, broccoli sprouts and yellow peppers
• Seitan in creamy teriyaki sauce
• Roasted rot vegetables with thyme and lemon scented sea salt
• Carrot cup cake with orange butter cream frosting
• Chocolate dipped marzipan eggs
• 

White bread rolls

1/2 package active yeast

1 cup non-dairy milk

1 tsp salt

1 tbs agave nectar

1 apple, peeled and grated

2 1/4 cup all-purpose flour

1 tbs olive oil

Milk to brush the buns with

Sesame seeds to sprinkle over the buns

Blend yeast, flour and salt in a large bowl. Heat milk to finger warm, add agave and add to flour mix and blend well. Add grated apple and really work the dough. take the oil and rub it around the dough. Place in a draft free place under a towel to rise for 2 hours. Kneel the dough on a table dusted with flour. Kneel the dough for a bout 5 minutes. Make rolls and place on cookie sheet and place a towel over and let them rise for another 30 minutes. Preheat oven to 450F. Brush each roll with milk and sprinkle sesame seeds over. Bake for about 10 minutes, brushing them again after 5.

Carrot cup cakes

This is the dessert that I made for our Easter dinner. It's carrot cup cakes with an amazing orange butter cream frosting. They were a huge hit at the dinner and nice sweet ending to a great time with friends.

It almost didn't end up being a dinner after we had a great earthquake shaking Southern California yesterday afternoon. I had just gotten started to prepare dinner when it hit and it was a long a shaky one. I could hear things falling over in the kitchen and plates and glasses moving around in the cabinets. Thank God there were no damage to our house or us, but poor Bella got woken up when the earth quake moved her bed and was very scared. At least we all had a great topic to discuss during dinn

er "so where were you when it happened?".

Carrot cup cakes

2 1/2 cup all-purpose flour

1 1/4 cup sugar

1 tbs baking powder

1 tsp vanilla extract

100g Earth Balance butter

1/2 cup non-dairy creamer such as mimic or coconut cream

1 cup oat milk or other non-dairy milk

1 cup carrot. grated

Preheat oven to 450F

Blend all dry ingredients in a large bowl. Melt butter and blend in vanilla, cream, milk and carrots. Blend everything really well. Pour into cup cake pan, (I used individual silicon baking cups) filling up about 2/3. Bake for about 12-15 minutes or until an inserted tooth pick come out clean.

Orange butter cream frosting

3 cup confection sugar, shifted

1cup Earth Balance butter

1 tsp vanilla extract

3 tbs fresh orange juice

Use an electrical whipper, mix butter and sugar until fluffy. Blend in vanilla and orange juice. Place in fridge for at least 2 hours or even better, over night to stiffen. Remove from fridge and use an electrical whipper again to blend and fluff the frosting before spreading it on cup cakes.

Happy Easter!!!

From the bottom of my hearts, thank you all my readers and visitors. I hope you have happy and delicious holiday.

Marzipan Easter eggs

My mom and I used to make marzipan candy together for the holiday's but since she passed away I have not made any until today. I love marzipan and was so happy when I found vegan marzipan from Odense at Whole Foods. I used all natural food colors from Seelect to marble the eggs. I dipped the end of the egg in semi-sweet chocolate and then into sprinkles. It was one of the most easiest candies I ever made, simple and good, just how I like it. It's a plus also when small hands can participate and this is one of those recipes where they can.

Marzipan eggs

1 package Odense Marzipan

Food colors, I used orange and red

1/3 cup chocolate chips, melted

Sprinkles

Divide the marzipan in two and place each piece between the hand and start softening it by working it. When soft add a couple of drops of food color and keep working the dough between hands until the color is even. Roll into small eggs. Dip the ends in melted chocolate and the right away into sprinkle. Cool eggs on wax paper in fridge.

Seitan and mushroom in creamy teriyaki sauce

Happy Good Friday!!!

I found a blog where someone made creamy teriyaki sauce and thought it looked so good but before I could get the recipe I had lost the blog. Oh well! So instead I had to come up with my own version of it and it was super easy. Because of being diluted in cream, the flavor of the teriyaki is mild and very nice and the dish kind of changed from a Japanese dish to a more all-round dish. Either way, it was a hit with my family who never would have guessed it was teriyaki in it.

I will actually serve this dish for Easter dinner along with roasted potatoes and rot vegetables and a mixed salad. For dessert we'll have carrot cup cakes with an

orange butter cream frosting. What are you eating on East

er?

Baked seitan and mushrooms with creamy teriyaki sauce

1 cup seitan

1 cup portabella mushrooms, stems removed and sliced

1 tbs olive oil

1 cup mimic cream or any other substitute

1/4 cup teriyaki sauce

Fresh black pepper to taste

Salt to taste

Preheat oven to F425

Heat oil in a frying pan and fry mushrooms and seitan until browned. Place in a baking dish. Mix cream, teriyaki, salt and pepper well. Pour over seitan and mushrooms. Bake for about 20 minutes.

thumb print cookies with a chocolate center

My husband was craving something sweet last night so I whipped up these fun cookies. They are my thumb print cookies but instead of a fruity center I added pieces of a vegan candy bar called Twilight bar to center and it was very fun. Next time however I will add more candy pieces to the cookies.

The oh so chocolaty center :-)

I place each cookie in a baking cups but it's not needed

Thumb print cookies with chocolate center

Follow this recipe for the dough but use 2 cups spelt flour instead

2 Twilight bars, cut into pieces

Place a piece of the bar in the center.