1/4 cup of earth balance spread
1/2 cup raw cane sugar
1 can (16 oz.) pineapple rings, drained
1 1/3 cups all-purpose flour
2/3 cup raw cane sugar
1 1/2 teaspoons baking powder
1/3 cup Earth balance spread
3/4 cup of soymilk or other milk sub.
1 Ener-G egg sub.
heat
oven to 350 F. Melt spread and pour into 9x9x2 in. square pan.
Sprinkle brown sugar evenly over spread. Arrange pineapple slices over
sugar, set aside.
Beat remaining ingredients till smooth, pour
over fruit in pan, smoothing top. Bake approx. 40 min, or till golden
brown. Immediately invert onto heatproof plate. Let pan remain over cake
a few minutes. (You may need to peel the pineapple off the pan and put
it back on the cake, the caramel is
very sticky.) Serve.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If
you have a Facebook and would like to receive updates every
time we put up a new recipe, or if you would like to know when
we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat. Genesis 1:29 Healthy vegan recipes and tips, for the health minded cook.
Monday, September 17, 2012
Sunday, August 26, 2012
Vegetarian Chow Mein
Two medium carrots
Three cups of chopped cabbage (quarter of a cabbage)
One third cups finely sliced celery
One Meduim onion
Four to five garlic cloves
Two cups snow peas
One cup water cress
One tea spoon ginger (optional)
Grapeseed oil as needed
Salt to taste
Soy sauce
One package of extra firm tofu
Seasonings (whatever you like)
Two packages of chow mein noodles
Step One:
Get all the vegetables washed and peeled. You can shred the carrots, chop the celery, cabbbage, onion and press the garlic.
The snow peas and water cress won't need anything but a good cleaning.
Step Two:
In a large skillet add some grapeseed oil, salt and soy sauce.
Then first put in the onion and garlic, then after you sauté thsoe for a few minutes add un the carrots, celery, cabbage, snow peas and water cress.
Let those cook until tender, should be around 10 minutes, stir occasionally and leave the stove on medium heat.
Step Three:
Open the tofu pack and drain the water out, then wrap the tofu in a paper towel or two to drain the excess water out. Then slice the tofu into small cubes. Heat olive oil, seasonings i.e. garlic powder, onion powder, etc. soy sauce and salt to taste in a skillet. Stir fry the tofu until golden brown.
Step Four:
Cook the chow mein noodles according to the directions on the package. Drain and wash the noodles in cold water. Then add the chow mein noodles to the vegetables, mixing them well and adding oil/soy sauce as needed, then add the tofu last and stir fry them for a few more minutes.
Three cups of chopped cabbage (quarter of a cabbage)
One third cups finely sliced celery
One Meduim onion
Four to five garlic cloves
Two cups snow peas
One cup water cress
One tea spoon ginger (optional)
Grapeseed oil as needed
Salt to taste
Soy sauce
One package of extra firm tofu
Seasonings (whatever you like)
Two packages of chow mein noodles
Step One:
Get all the vegetables washed and peeled. You can shred the carrots, chop the celery, cabbbage, onion and press the garlic.
The snow peas and water cress won't need anything but a good cleaning.
Step Two:
In a large skillet add some grapeseed oil, salt and soy sauce.
Then first put in the onion and garlic, then after you sauté thsoe for a few minutes add un the carrots, celery, cabbage, snow peas and water cress.
Let those cook until tender, should be around 10 minutes, stir occasionally and leave the stove on medium heat.
Step Three:
Open the tofu pack and drain the water out, then wrap the tofu in a paper towel or two to drain the excess water out. Then slice the tofu into small cubes. Heat olive oil, seasonings i.e. garlic powder, onion powder, etc. soy sauce and salt to taste in a skillet. Stir fry the tofu until golden brown.
Step Four:
Cook the chow mein noodles according to the directions on the package. Drain and wash the noodles in cold water. Then add the chow mein noodles to the vegetables, mixing them well and adding oil/soy sauce as needed, then add the tofu last and stir fry them for a few more minutes.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
Monday, August 20, 2012
Beet Soup
About 8 cups of water
5 medium potatoes (2 diced and 3 grated)
2 medium beets (grated)
1 large onion (chopped and sautéed)
Salt to taste
1 bay leaf
Put water to boil, meanwhile peel, dice, grate and sauté vegetables. When water is boiling add bay leaf and diced potatoes, let them boil for a few minutes but before the diced potatoes get soft add the grated potatoes and beets. Let all the vegetables boil for about five minutes then add the salt and the sautéed onion, let it boil for one more minute then turn fire off.
It can be served hot or cold. You can also serve with vegan sour cream or lemon juice to taste.
5 medium potatoes (2 diced and 3 grated)
2 medium beets (grated)
1 large onion (chopped and sautéed)
Salt to taste
1 bay leaf
Put water to boil, meanwhile peel, dice, grate and sauté vegetables. When water is boiling add bay leaf and diced potatoes, let them boil for a few minutes but before the diced potatoes get soft add the grated potatoes and beets. Let all the vegetables boil for about five minutes then add the salt and the sautéed onion, let it boil for one more minute then turn fire off.
It can be served hot or cold. You can also serve with vegan sour cream or lemon juice to taste.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
Sunday, August 5, 2012
Mint Cooler
Serves: about 4 people
Four cups of water
4 herbal mint tea bags
Put the water to boil. Add tea bags when boiling.After the tea has cooled down fill the blender half way full and add about 1/2 cup of ice and agave to taste, blend well until slushy. Then place remaining tea in the blender and repeat. Serve immediately.
Very refreshing and perfect for hot days.
Four cups of water
4 herbal mint tea bags
Put the water to boil. Add tea bags when boiling.After the tea has cooled down fill the blender half way full and add about 1/2 cup of ice and agave to taste, blend well until slushy. Then place remaining tea in the blender and repeat. Serve immediately.
Very refreshing and perfect for hot days.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
Guacamole
Serves: About 6 people
3 avocados
1/4 of an onion chopped
Salt to taste
1 tomato chopped
1 tsp of olive oil (optional)
Mash the avocados in a bowl add the onion salt and tomato and mix.
3 avocados
1/4 of an onion chopped
Salt to taste
1 tomato chopped
1 tsp of olive oil (optional)
Mash the avocados in a bowl add the onion salt and tomato and mix.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
Sunday, July 22, 2012
Cannellone
Crepes:
1 cup whole wheat flour
1 cup unbleached all- purpose flour
2 ½ cups of water
1 TBSP grape seed oil
¼ cup onion powder
Salt to taste
(You can substitute the crepes for corn tortillas or whole wheat flour tortillas)
Mix all ingredients till thoroughly combined. Grease a 5 in.
cast iron skillet or flat griddle pan, heat to medium high heat. Pour approx 3
TBSP onto hot pan, cooking two minutes total, one minute for each side. Repeat
till batter is finished.
(Note: to make sweet crepes, omit onion powder and add 1 tsp
of vanilla extract and ¼ cup of sugar.)
Yields approx: 20 crepes
Filling: Peel and cut 15-17 medium potatoes, cut into
quarters. Place in steamer or pot, adding enough water to half cover, or if
steaming, to touch the bottom of your steamer. Boil till soft. Mash into a
large bowl immediately, adding:
Salt to taste
2 TBSP Earth Balance buttery spread
2 TBSP onion powder
Mix well. Take
approx. 1/3 cup of filling and place in
center of crepe, shaping into small log. Roll crepe edges over filling and place
in greased baking dish, seam side down. Repeat till filling and crepes are
used. Spread your favorite tomato sauce over cannellone in baking dish (you can
also add some soy cheese) , cover with foil, and place in preheated oven at 350
F till warmed. Serve.
Yields approx: 20 cannellone
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
Sunday, July 15, 2012
Cranberry Swirl Cheesecake
Cranberry filling:
1 12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon
Cheesecake filling:
3 8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract
Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)
Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.
Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.
Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.
Once all three parts are complete, pour half of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
1 12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon
Cheesecake filling:
3 8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract
Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)
Directions:
Preheat oven to 350 degrees and place rack in center of oven.
Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.
Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.
Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.
Once all three parts are complete, pour half of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.
Questions? Please leave a comment below and we'll try to get back to you as soon as possible.
If you have a Facebook and would like to receive updates every time we put up a new recipe, or if you would like to know when we are having any events in the Rocklin area, please like our Rocklin Wellness Health Fair Page.
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