Monthly Archives: November 2012

Vegan Sloppy Joes

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Like every Friday (heh there’s some others days too, but each Friday without any exceptions…) we eat a vegan or vegetarian dish. Tonight I made some vegan sloppy joes, it was super delicious! Who needs meat when you can eat that, hehe!

Servings

4-6 servings

Ingredients

* 1 tablespoons olive oil

* 1 medium onions, chopped

* 2 cloves of garlic, minced

* 1/3 cup chopped bell pepper (about half a pepper, I used a orange bell pepper)

* 1/3 cup grated carrot (1 small carrot)

* 1 1/2 cups cooked lentils

* 1/4 cup tomato paste

* 1 cup diced tomatoes (I used homemade)

* 1 tablespoon Cajun spices

* 1 teaspoon turmeric

* 1 teaspoon paprika

* 1 teaspoon dried oregano

* salt/pepper to taste

* 1/2 cup cooked whole grain rice

* 1/4 cup cornmeal

* 4-6 buns (I used multigrain flat bread)

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Directions

* In a saucepan, heat oil over medium heat. Saute onions and garlic. Add the carrot and pepper. Cook until the veggies are tender.

* Stir in lentils, diced tomatoes, tomato paste, spices and simmer for 5-6 minutes (still over medium heat). Add cornmeal and continue to simmer for another 8-10 minutes.

* In a food processor, combine rice and about a cup of lentil preparation. Reduce to a puree. Return the puree to the mixture. Mix.

* Serve  with buns and enjoy! ( We added lettuce)

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Vegan Molasses & Maple Cookies

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There are no eggs, milk or butter in this recipe, which makes them vegan cookies.

Molasses is a very good source of iron, magnesium, calcium and is a high-potassium food that we can compare with oranges or kiwi fruits. Molasses contains more nutriments than regular sugar. Try to eat more molasses, it’s good for you! I read about molasses and now I’ll be only buying blackstrap molasses because it’s healthier than regular molasses.

I wanted to make some molasses cookies this morning in order to eat more iron since I’m more than 18 weeks pregnant, but I was never a huge fan of molasses cookies with plenty of spices…these one are good, even my toddler Dalie love them!! (I guess my hubby will love them too, he love about everything I make, hahaha!)

Servings

18 medium cookies

Ingredients

* 1 1/4 cups whole wheat flour

* 1 cup all-purpose flour

* 1 teaspoon baking soda

* 2 teaspoons baking powder

* 1/2 teaspoon salt

* 1/2 cup molasses

* 1 cup pure maple syrup

* 1/2 cup unsweetened apple sauce

* 1 teaspoon pure vanilla extract (I used my Mexican vanilla)

* 1/3 cup raisins

Directions

* Preheat oven 350′F.

* In a bowl combine flour, baking soda, baking powder and salt.

* In another bowl mix molasses, apple sauce, vanilla and maple together.

* Pour liquid mixture into flour mixture. Mix.

* Add raisins and mix.

* Drop by spoonfuls on a baking sheet.

* Bake for 10-11 minutes.

* Remove from the oven and let cool a few minutes before putting them on a cooling rack.

* Enjoy!

Lentil Curry

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-VEGAN-

It’s such a simple and delicious meal and everything is done in less than 45 minutes. My 21 months old daughter is a huge fan of this curry recipe (well in fact my husband too!)

I’m married with a huge carnivorous, but I’m making a lot of vegan or vegetarian recipes too, hehe I managed to make him love that kind of food! YEAH!

Servings

4-6 bowls

Ingredients

* 2 tablespoons olive oil

* 2 cloves of garlic, minced

* 1 large onion, chopped

* 1 1/2 tablespoosn garam masala

* 1 tablespoon curry powder

* 4 cups diced potatoes (peeled, about 4-5 medium)

* 4 cups vegetable broth

* 1 1/2 cups dried green lentils

* 2 cups coconut milk

Directions

* In a pot over medium heat, heat oil then cook garlic, onion and spices for 1-2 minutes.

* Add all the remaining ingredients (potatoes, coconut milk, vegetable broth and lentils.) Bring to boil. Reduce the heat and simmer (no lid on!) for 35-40 minutes or until the lentils are tender. You will see almost all the liquid will be absorbed.

* Remove from heat.

* Serve over Basmati rice and Enjoy! (I used an Indian aged kind, it’s delicious!)

Zucchini, Flax & Carob Cake

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The other day to make a surprise for my husband I baked this zucchini cake and when he came back from work he was super happy (I love food as much as I do, hahahahha!, well it’s in our family I guess because our daughter Dalie is like us, she LOVES food!!!!!!! She one of the only kids that prefers to eat a vegan Indian curry than candies, hahaha!

Servings

1 X 8 inch cake (about  12 squares)

Ingredients

* 1 1/2 cups all-purpose flour

* 2 teaspoons baking powder

* 1/2 cup sugar

* 1/4 flax seeds, grounded (I kept about a teaspoon of whole seeds to put into the cake)

* 1/3 cup softened butter

* 2 large eggs

* 1/2 cup milk

* 1 medium zucchini, grated (about a cup)

* 1/4 cup carob chips

Directions

* Preheat oven 350′F

* In a large bowl, combine dry ingredients (flour, sugar, baking powder, flax). Stir in butter.

* In another bowl, whisk together milk and eggs.

* Pour the milk mixture into the dry ingredients. Mix. Add the grated zucchini and carob chips, mix again.

* In a 8inch square cake mold, pour the mixture (I always use silicone mold, they are so easier!).  Cook for 35-40 minutes. When a toothpick comes out clean, the cake is ready.

* Remove from the oven and cool few minutes.

* You can add some *frosting*, for my husband I added some caramel sauce, but heh it’s super good just like that too!

Millet & Pumpkin Pie

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-VEGAN-

Millet is an amazing grain, like quinoa, I love them both!

It’s rich in magnesium, iron and it’s easy to digest (My daughter loved to eat some when she was still a baby)

I made this pie on Halloween night (with some homemade apple pie for dessert, thanks mom for our super awesome dessert!) and it was a total success!!!! My husband loved it even if it’s vegan and my daughter Dalie ask for some not once, not twice, but three times!!! I guess she liked it, hahahaha!!!

Sometimes toddlers can be very picky but not that night, haha!

Servings

1 pie (serve about 6)

Ingredients

CRUST

(1 x 9 inch double crust)

* 2 cups flour

* 1/2 teaspoon salt

* 1/4 cup cold water

* 1 tablespoon agave nectar (I used the one I bought in Mexico)

* 1/2 cup canola oil

FILLING

* 1 cup uncooked millet, rinsed and drained

* 2 1/4 cups vegetable broth ( I used homemade)

* 1/2 cup oatmeal

* 1 large onion, chopped

* 1 cup grated uncooked pumpkin

* 1 cup chopped mushrooms

* 2 cloves of garlic, minced

* 1 teaspoon Herbes de Provence

* Salt/ Pepper

Directions

CRUST

* In a bowl combine salt and flour.

* In another bowl mix agave nectar, water and oil together. Pour into the dry ingredients and mix until you have a dough.

* Divide the dough in two.

* Roll the dough, set aside.

FILLING

* Cook the millet in 1 1/2 cups broth)

* Wash, peel and cut veggies.

* Soak oatmeal in 1 1/2 cups of broth for few minutes, set aside.

* For few minutes, cook the veggies with the garlic, salt, pepper, 1/4 cup broth and Herbes de Provence.

* In a bowl, combine cooked millet, soaked oatmeal and veggies.

* Preheat oven at 375′F.

* In a 9″ pie plate, place the pie crust. Spoon the filling into the pie crust. Place the second pie crust over the mixture. Press all around the pie and cut off excess dough. Do not forget to make an opening on top to allow steam to escape.

* Bake for 35-40 minutes (or until the crust is golden brown)

* Remove from the oven, serve and enjoy!