where to find my recipes now.

hi there, friends. i know there have been some views of this blog since i last posted over two years ago. you can now find my vegan recipes on the recipes page at www.pranaful.com. please take a visit there for tasty inspiration!

monday yummies

today was *such* a monday - internet down, josh moved out, car went to the shop, fell off my bike! i feel good overall despite it all and wanted to share the simple yet yummy recipe i made for dinner using ingredients scrounged from cabinets.

chop and roast golden beets in the oven with a little olive oil, salt, pepper and thyme

cook quinoa...when cooked, add a handful of walnuts and dried cherries. cover and let sit for a few minutes.

add cooked beets into quinoa and toss with some balsalmic vinegar and olive oil

enjoy all the sensations! warm...crunchy...tart...sweet...buttery. yum.

hempified banana walnut oatmeal raisin cookies

a variation on my last recipe - thanks to josh for the idea behind this one!

1 c. soy margarine
1 c. brown sugar
1 c. evaporated cane juice (or white sugar of your choice)
2 t. vanilla extract
2 T. hemp milk (soy, rice or other vegan milk will do too)
2 over-ripe bananas, blended until smooth

1.5 c. unbleached white flour
1/2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 t. cinnamon

2 c. oats
1/2 c. hemp seed nuts

pre-heat oven to 350. beat margarines and sugars together. add in remaining wet ingredients and mix well. combine dry ingredients (flour to cinnamon in list above) in a separate bowl, then mix them well into the wet ingredients. dough should be sticky - if not, add a little extra hemp milk (this all depends on the size and liquidity factor of your bananas!)., then stir in oats and hemp seed.

place lumps of dough (~1 inch diameter) on greased baking sheet. these spread pretty well, so you don't need to press them down unless you prefer a much crispier cookie. bake 8-10 minutes, until lightly browned. repeat with remaining dough.

hempified oatmeal raisin cookies

my hiatus in blogging has been due to a number of factors...enjoying the summer, and eating a diet of primarily kitchari lately being the main ones. i made these cookies the other day and they are amazing, probably the best oatmeal raisin cookies i've ever had...and i've mashed up the recipe to include some hemp goodness in these!

1 c. soy margarine
1 c. brown sugar
1 c. evaporated cane juice (or white sugar of your choice)
2 t. vanilla extract
2 T. hemp milk (soy, rice or other vegan milk will do too)
6 T. apple sauce

1.5 c. unbleached white flour
1/2 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1 t. salt
2 t. cinnamon

2 c. oats
1 c. raisins
1/2 c. hemp seed nuts

pre-heat oven to 350. beat margarines and sugars together. add in remaining wet ingredients and mix well. combine dry ingredients (flour to cinnamon in list above) in a separate bowl, then mix them well into the wet ingredients. then stir in oats, raisins and hemp seed.

place lumps of dough (~1 inch diameter) on greased baking sheet. these spread pretty well, so you don't need to press them down unless you prefer a much crispier cookie. bake 8-10 minutes, until lightly browned. repeat with remaining dough.

lemon leek israeli couscous

this is a super simple side dish i whipped up tonight...

5 medium sized leeks, whites only
strained juice from 1 large lemon (2-3 T.)
1 T. olive oil
1 cup dry israeli couscous
1/4 cup nutritional yeast
salt & pepper
8-10 artichoke hearts, cut into quarters

chop the leeks into ~1/2-inch pieces. bring a pot of salted water to a boil and then add the leeks and cook until tender. drain the leeks, reserving the cooking water. measure out two cups of the cooking water and use this to cook the israeli couscous (bring the water to a boil, add couscous, cook until liquid is gone OR until couscous is desired texture and then drain). while the couscous cooks,put leeks in a blender and puree until smooth. add in lemon juice and olive oil and some salt and pepper. give it another whirl in the blender. when couscous is ready, mix it together with the leek mixture. add nutritional yeast and additional salt and pepper, if desired. stir in artichoke hearts and enjoy!

summer strawberry muffins

these muffins are perfect in my book...not too sweet and with a touch of tart strawberry goodness. if you like a sweeter muffin, you may want to adjust things a bit...perhaps toss the strawberries in a sweetener of choice before adding them in, or create a strudel topping with margarine, sugar, flour and cinnamon.

ingredients:

1/3 c. evaporated cane juice, sugar or sweetener of choice
1/4 c. earth balance or other veg margarine
egg replacer of choice for one egg
1 t. vanilla
1 c. whole wheat flour
1 1/3 c. unbleached white flour
4 t. baking powder
1/2 t. salt
1 c. soymilk
1 1/2 c. chopped fresh strawberries

pre-heat oven (350 degrees). cream butter and sugar together, then add in egg replacer and vanilla. mix in dry ingredients, along with soymilk. then, fold in strawberries gently. place in muffin cups or a greased muffin tin. bake 20-25 minutes or longer if needed.

smoothie goodness

one of the best parts of summer is whipping up smoothies using whatever goodies are around from the farmers market...here is the one i am drinking right now:

~1/4 cup chilled coconut milk
one whole peach, diced
one ripe-ish banana

blend and enjoy!