Review: Pumpkin Spice Bread (Forks over Knives – The Cookbook recipe)

This is a great cookbook and it gave me a lot of ideas to play with when preparing vegan dishes. The bread was delicious, but a bit dry. I recommend adding a 1/3 cup of earth balance butter to the mix to give it more moisture. Best served with fruit and coffee in the morning, cheers!

2 cups whole wheat flour

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground all spice

1/8 tsp. ground cloves

1 15 ounce can of pumpkin puree or 2 cups

½ cup 100% pure maple syrup

1/3 cup apple butter

1/3 cup earth balance butter (recommended)

1 tsp. pure vanilla extract

½ cup golden raisins, optional

½ cup chopped walnuts, optional

1.      Preheat the oven to 350 degrees F. Have an 8x4-inch nonstick baking pan ready.

2.      In a large mixing bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, all spice, and cloves.

3.      In a separate bowl, vigorously mix together the pumpkin, maple syrup, (earth balance butter), apple butter, and vanilla.

4.      Pour the wet mixture into the dry mixture and combine until everything is evenly moistened. If using raisins and walnuts, fold them into the batter.

5.      Spoon the batter into the prepared loaf pan.  Bake for 50-6+0 minutes or until a knife inserted through the center comes out clean.

6.      Remove the pan from the oven and let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooking rack. Be sure it is fully cooled before slicing.

Protein waffles/pancakes

Good morning or good afternoon! These protein pancakes/ waffles are good during any time of the day. I usually make them in batches (double the ingredients), and freeze or refrigerate them for a hearty snack on the go. Just pop the pre-made waffles/pancakes into your toaster oven and your set for a quick, easy, healthy, protein filled snack or meal.

Ingredients

·       1 scoop protein powder

·       1/3 cup wholegrain wheat flour

·       ~ ½ cup almond milk (add more milk for a thin a consistency for pancakes, or less milk for a thick consistency for waffles)

·       1/3 cup pumpkin puree

·       2 Tbsp ground flax seeds

·       2 tsp baking powder

·       1 tsp baking soda

·       1 tsp cinnamon powder

·       Non-stick oil spray

Prep

1.     Whip the ingredients together in a large bowl.

2.     On medium heat, in a pan, spray the pan with non-stick oil and then poor pancake batter to desired size. Cook until bubbles begin to appear then flip and allow to cook until outside is browned.

3.     Serve with your choice of toppings.  

Some of my favorite toppings

1.     Banana puree

·       Mash one banana, and a tablespoon of agave nectar in a bowl.

2.     Peanut butter cream sauce (as pictured)

·       Mix two tablespoons of PB2 to one tablespoon of almond milk. For a thicker consistency add more PB2. For a thinner consistency add more almond milk.

3.     Almond or peanut butter

4.     Agave nectar and fruit

5.     Tofutti whipped cream with strawberries

6.     Maple syrup with a handful of crushed walnuts

Go wild and have fun with it!

Recipe altered from Vega's: http://myvega.com/vega-life/recipe-center/high-protein-pumpkin-pancakes/

 

Sun Warrior Products

I love Sun Warrior products. Their raw, plant-based protein is an easily digestible, nutrient filled superfood perfect for anyone who wants to amplify their health and fitness levels. Best of all, it tastes phenomenal!

Recipes

Quinoa Patties

Recipe: http://myvega.com/vega-life/recipe-center/celebrate-international-year-quinoa/

Apples with Cinnamon Walnut Topping

Recipe: Myvega.com/vega-life/recipe-center/apples-with-cinnamon-walnut-topping/

Raw Zucchini Pesto Pasta

Recipe: http://myvega.com/vega-life/recipe-center/raw-zucchini-pesto-pasta/

Strawberry shortcake pancakes

Recipe: http://ohsheglows.com/recipage/?recipe_id=6002067

Black Bean Kale Tacos


This recipe was posted on Vega's facebook page.

Kale & Black Bean Tacos
Bean Mixture:
1 tsp olive oil
¼ onion, diced
2 cloves garlic, minced
1-2 tsp cumin
... 2 tsp smoked paprika
½ tsp cayenne, more if desired
1 (29oz) can black beans
1 bunch kale, stems removed, cut into bite sized pieces
Splash of Lime Juice
Salt and Pepper, to taste

Tacos: Corn tortillas or Kale Leaves for shells

Toppings (optional):
Jalapenos, sliced
Tomatoes, diced
Salsa
Guacamole
Lettuce
Green Onion, chopped

Bean Mixture:
1. In a sauté pan, heat olive oil over medium-high heat. Add in onion and garlic and sauté until translucent, about 4- 5 minutes.
2. Add in cumin, paprika and cayenne to pan, stirring constantly for 1 minute to toast spices.
3. Add in black beans, kale and lime juice and cook until kale is wilted.
4. Season with salt and pepper. Taste and adjust seasoning as desired.

Taco Assembly:
1. If using corn tortillas, warm tortillas in the oven until they are soft and pliable.
2. Add bean mixture to tortilla or kale leaves and top with desired garnishes.
3. Serve warm.

Apple Pie Smoothie

The Grind on Coffee

Personally, I am a fan of coffee, and I find this research to be settling. What is your take on coffee?

Spinach the Nutrient-Dense Food

Today my lunch consists of a healthy mix of greens, fruits, nuts, and seeds.

How to prepare your own salad at home or work:

1. Use a handful of spinach, as the base of your salad.
2. Choose an assortment of berries. I used a handful of blueberries, raspberries, grapes (cut in half), and three small strawberries.
3. Take a handful of nuts and crush them in your hands, then sprinkle them over the salad. I prefer walnuts, pecans or almonds.
4. Sprinkle a handful of seeds over the salad. I use pumpkin, or sunflower seeds.
5. Add some craseins or raisins to the mix for extra flavor.

Benefits of the nutrient-dense food spinach:

•  Spinach is low in calories yet very high in vitamins, and minerals.
• Great source of protein for all those plant lovers out there!
• Spinach is high in fiber, which aids in digestion, and suppresses your appetite.
• Antioxidant rich food.
• Spinach has been shown to lower blood pressure.
• Spinach contains a high amount of vitamin A which promotes healthy skin.
• The vitamin K found in spinach protects your bones, prevents calcium from forming in tissue, and contributes to a healthy nervous system and brain function.

 

I just love spinach. It really tastes great in everything. Here is a list of some of the ways I like to prepare my spinach:

1.  Salad
2. Combine it in my pasta
3. Add it to my smoothie or protein shake
4. Put it in my sandwich or wrap
5. Sauté it
6. Add it to my stir fry
7. Include it in my soup

Spinach nutrient facts: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2.

Pizza 101

Who's interested in a yummy cheat meal? Below is the recipe for the pizza's I made this last weekend.

Ingredients:

1 (.25 ounce) package active dry yeast

1 tablespoon unbleached cane sugar

2 1/2 cups warm water (110 degrees F)
2 tablespoons olive oil
1 tablespoon salt
1/2 cup whole wheat flour
5 1/2 cups bread flour

Directions :

1.     In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.

2.     Stir the olive oil, whole wheat flour , salt and 4 cups of the bread flour into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic , about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.

 

3.     Deflate the dough and turn it out onto a lightly flour ed surf ace. Divide the dough into 4-6 equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 425 degrees F (220 degrees C).

4.     Use a rolling pin to roll the dough into the desired shape. Sprinkle some corn meal on the pan and place the pizza dough on top. The corn meal will provide a nice texture to the bottom of the pizza, and will also keep the dough from sticking to the pan.

 

5.    Using a brush or finger tips, rub olive oil into the top of the dough, and sprinkle the crust with garlic salt. Add your favorite toppings and bake at 425 degrees F (220 degrees C) for about 20 minutes or until the crust is golden brown .

I chose a jalapeño pizza with a mixture of regular pizza sauce and mango habanero salsa. I then added mushroom, jalapeno peppers, garlic, tomato, basil and vegan cheese.The other pizza I made had a hummus base, it left my taste buds tingling and my mouth salivating. For the sauce I put a thick coat of red pepper hummus (see recipe in blog post below), and topped the pizza with mushrooms, tomato, basil, salt & pepper, and a extra splash of olive oil on the top.

Jalepeno Pizza pre-backing.

Pizza in the oven at 425 degrees F.

Hummus Pizza

Jalepeno Pizza

I obtained the dough recipe from: http://allrecipes.com/recipe/pizza-d o ugh-ii/.