Maple Wheat Rolls

Maple Wheat Rolls
Yield: 10 servings


2 1/2 Cups Warm Water
1/3 Cup Maple Syrup
1 Tbsp Butter
1/2 Tsp Salt
1 Package Dry Instant Yeast (or 2 1/4 tsp yeast)
2 Cups Whole Wheat Flour
4 Cup Bread Flour or White unbleached flour (plus extra to dust your work surface for kneading)


1.  Whisk the warm water, maple syrup, butter, salt & yeast until they dissolve.  Gradually add the flours into the bowl, stirring with a whisk to combine.
2.  Place the dough on a lightly floured work surface and knead for 10 minutes or until the dough is smooth (it’s done when you poke your finger in it and it bounces back).
3.  Place in a large greased or oiled bowl, cover with plastic and place in a warm area for 1 ½ hours (until the dough has doubled in size).
4.  After the dough has risen, place it on a floured work surface. Cut into 24 equal pieces.
5.  Shape the dough into 24 even roll shapes and place on two large parchment lined cookie sheets.
6.  Cover the loaves with greased plastic wrap and set aside in a warm place for 30 minutes, or until the dough or rolls have doubled in size.
7.  Preheat oven to 375 degrees.
8.  Bake 30 minutes.  Serve.

Pumpkin Pie Ice-Cream

This is like eating a frozen pumpkin pie.  My husband even likes it, and he's NOT a fan of pumpkin at all... so try this one out on your guests!  They also wont even know that it doesn't have dairy in it... they wont pick up on it at all, because this dessert is so rich and creamy!


Pumpkin Pie Ice-Cream
Yield: 6 servings

1 ½ cup canned Pumpkin Pie Mix
2 cans reg. coconut milk
⅔ cup raw cashews (or blanched slivered almonds)
1 cup non-dairy milk (soy, almond, or rice milk)
1- 1 ⅓ cup brown sugar
2 tsp vanilla
½ tsp cinnamon (optional)
¼ tsp Xanthan Gum (or 1 Tbsp Arrowroot powder)
1 cup Graham cracker, or ginger cookies (optional), crumbled


1.  Add everything to a blender, food processor or Vitamix, and blend until very, very smooth.
2.  Place in ice-cream maker and follow manufacturer’s instructions.
3.  If you want to throw in some crumbled up cookies, do so about 5 minutes before your ice-cream is done churning.
4.  When its done, transfer to a container, and store in freezer.
5.  Serve with chopped nuts on top, or caramel topping.

Creamy Chick’n Wild Rice Soup

Creamy Chick’n Wild Rice Soup

Yield: 6 servings

1/2 cup blanched slivered almonds (or raw cashews)
1 cup water

1/4 tsp vegan lactic acid, optional
2 Tbsp grapeseed oil
½ a large onion, diced

4 large garlic cloves, minced
2 medium carrots, peeled and sliced

2 cups celery, diced

1 - 2 cups soy curls (reconstituted in boiling water, and chopped), or vegan store-bought chicken strips, or homemade gluten
6 cups chicken-like broth (or vegetable broth)
3 cups cooked wild rice
1/4 - 1/2 cup Maple Syrup (or to taste)

2 tsp Celtic grey sea salt (or to taste)


Instructions:

1.  Soak almonds (or cashews) for ½ hour in some boiling water.  Then add to blender or food processor with 1 cup water and the vegan lactic acid, and blend until very very smooth, about 4-6 minutes.  Set aside.
2.  In a heavy bottomed soup pot, on medium high heat, add the oil until it shimmers (or use broth for oil-free version).  Then add the onion, and brown until soft and starting to caramelize.  Then add in the celery and carrots and and sauté for another 3 - 5 minutes until softened.  Add garlic, stir for a minute or two.
3.  Add broth, wild rice, soy curls (or other vegan protein), and bring to a boil.  Reduce to a simmer, on low for 20 minutes.  Then add heavy almond cream and maple syrup.  Simmer on low until vegetables are soft (around 15 more minutes), stirring occasionally.
4.  Add salt to taste.  Depending on how salty your chicken-like broth is, I just add the sea salt and maybe a little more maple syrup at the end.  A pinch of cayenne pepper, or freshly cracked black pepper is delicious as well.  Enjoy!

Thai Red Curry

This is my recipe for Thai Red Curry (Gang Daang).   And it is SOO good... you can find the ingredients at any local Asian Market.
 

Thai Red Curry

Yield: 4 servings

3 cans coconut milk
3 Tbsp red curry paste (or Massaman)
1 package extra firm tofu
15 fresh Thai basil leaves
1/2 cup bamboo shoots
1-2 carrots (sliced 1/4 inch thick)
1 red bell pepper
1/2 head of cauliflower
1/2 eggplant (optional)
2 Tbsp agave
1/2 tsp Celtic Grey sea salt


1.  Start by cutting tofu into squares and fry it in an iron skillet with some olive oil on med-high heat.  Sprinkle granulated garlic and some salt on top of them.  Then flip them when they get golden/dark brown.
2.  Meanwhile, chop all the veggies.  I will usually throw everything into a bowl after I chop it.
3.  When the tofu is done, in a wok or large skillet, turn on the heat to med-high. Let the pan get a little hot. Put one can of coconut milk in it with curry paste.  Saute that in the coconut milk for about 8 minutes or so.  Halfway through, add the fried tofu.  (The point is to bring out the flavors in the paste, so let it simmer until the oil starts to come out.)
4.  Then, add the other 2 cans coconut milk, stir well. add veggies, around 15 Thai basil leaves, bamboo shoots. Let it come to a boil, and simmer on med-low for about 10-15 minutes, until the veggies start to cook. At this point, I just let it cook on low and check on it every so often to see if its done.
5.  Add salt and agave, this brings the flavors to life.
6.  Serve over a bed of Jasmine or Brown rice!

Mushroom Stroganoff

This is a recipe I have adapted from a cookbook of mine.  This is a comfort dish I often crave, and because it is so easy to make I have made this dish many, many times.  I've especially made this throughout the duration of my pregnancy the past 9 months!  I serve it over any noodles you have on hand, or you can serve over brown or Jasmine rice.  If you would like to make this dish Gluten-Free use tofu or soy-curls as the meat option, and serve it over rice or brown rice noodles.  A lot of times, I leave the mushrooms out of this and add bell peppers, or cut back on them and still add bell peppers... yummy!


Mushroom Stroganoff


olive oil
1 lb. gluten or veggie meat, or sauteed/browned tofu, cubed
1 large onion, thinly sliced
1 bell pepper, any color, sliced in 2-inch pieces
4-6 garlic cloves, minced or pressed
6 oz. fresh mushrooms, sliced (~2 cups)
2 cups vegetable or chicken-like broth
1 TB arrowroot powder, or cornstarch
3 TB soy sauce or Bragg's Liquid Aminos
1 cup toffuti sour cream (non-hydrogenated version)
2 tsp dried basil
2 tsp sweet paprika
Agave Nectar
Celtic grey sea salt


1.  Heat the oil in wok or large skillet and saute gluten/tofu, onions, mushrooms, and bell pepper until the onions start to get transparent.
2.  Add garlic, saute for 2-3 more minutes, until cooked.
3.  In a medium bowl (or large measuring bowl) whisk together broth, arrowroot powder, soy sauce, sour cream, basil, and paprika.  Stir into sauteed mixture. 
4.  Cook for about 5+ minutes until it starts to boil and thicken up, stirring often.  Add (to taste) a couple squirts of Agave nectar, and a huge pinch of sea salt.  
5.  Serve over your choice of pasta or rice.  Voila!  Bon appetite! 

Creamy Garlic Potato Soup

Its winter here, sort of.  Well, it doesn't feel like a Minnesota winter, at least.  Its been a "not so frigid" winter here in Northern Minnesota, and I am very thankful!  But, of course, it has still been chilly outside.  (We may never see a "California winter" on this side of the country, although, I wouldn't mind it at all one bit.)  So, what have I been making throughout the coarse of this winter?  Soup!  Soups are easy to throw together, and that is probably why I have been making them for most of our meals lately.  I'm 4 weeks away from meeting our little girl, so anything and everything simple and easy to make in the kitchen I have been preparing.

This Creamy Garlic Potato Soup is amazing.  You will enjoy every last spoonful!  I usually double or quadrupedal this recipe, especially when you have company for dinner.  Serve it with some homemade bread, and you're speaking my language.



Creamy Garlic Potato Soup


2 TB olive oil
1 cup onion, chopped
8-10 garlic cloves, minced
8 cups water (or vegetable broth)
8 Tsp vegetable broth powder or chicken-like seasoning (if you use water instead of broth)
6 cups potatoes, diced
1 cup low-fat sour cream (or Tofutti Sour Cream)
4 TB fresh dill, chopped (or 4 Tsp dried dill)
Salt to taste (optional)


1.  In large pot, heat oil over medium-high heat.  Add onion and saute until translucent; add garlic to onions and saute an additional 2-3 minutes.
2.  Add water (and broth or seasoning mix) and bring to a boil.  Add potatoes and return to boil.  Reduce heat to medium and boil gently for 10 minutes, or until potatoes are tender.
3.  Take off heat, let cool down a little.  Working with half the mixture at a time, transfer to food processor or blender.  Process until pureed and smooth.  Return to pot.  Stir in remaining ingredients.  Stir over low heat until heated through.  Serve warm.  Garnish with fresh dill if desired.   

Note:  If serving the next day, you can add the dill and salt at the end and refrigerate.  Then, when you are serving the soup, you can add the sour cream right before you serve it, or you may put it on the table and people may use a dollop as a garnish on top, if desired.  That way when you heat the soup up again it does not go sour-tasting because the sour cream had already been added to it, and it tastes much better in the end.  This is the way I serve it, unless I am bringing it for a main-coarse dish for potluck.  Bon Appetite!