Eat Veggies, save the planet


Crispy granola cookies, vegan
May 23, 2016, 3:54 am
Filed under: recipes

1-WP_20160522_002I had some granola that I wanted to use up so I created this recipe. I didn’t know how it would come out, so I made a small batch, about 20 cookies. I think you could double or even triple it easily? I didn’t put any nuts in because I made them for John who doesn’t digest unground nuts well. But I suppose you could add nuts if you wanted.

Ingredients

  • 1/2 TBSP. flax seed meal
  • 1.5 TBSP water
  • 1/4 cup of olive oil
  • 4 TBSP brown sugar
  • 3 TBSP white sugar
  • 1/2 tsp. vanilla extract
  • 5 TBSP. white flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 cup rolled oats
  • 1/2 cup granola
  • 2 TBSP unsweetened coconut flakes
  • 2 TBSP raisins

Directions.

  1. Add the flax seed meal and the water to the bowl and stir.
  2. Add the olive oil , brown sugar, white sugar and vanilla and beat with a fork.
  3. Add flour, baking soda, baking power and salt. Stir them together on top and then mix together with the wet ingredients.
  4. Add the oats, coconut, raisins and granola and stir again with the fork.
  5. Preheat oven to 350 degrees F.
  6. Put parchment paper on your cookie sheet.
  7. Form cookies, about a tsp. batter per cookie.
  8. Put in preheated oven and bake for about 9 minutes.
  9. Let cool on rack before moving.
  10. Enjoy.

 

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Quilt for Helena Meadow
May 23, 2016, 12:24 am
Filed under: quilting

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I can’t wait to meet this little bundle of joy in personHelena and quilt 5.2016



Almond burgers, vegan using almond pulp
May 21, 2016, 6:33 pm
Filed under: recipes

I have been making almond milk for the past year and have struggled with what to do with the almond pulp. I am not happy to put it in my compost pile. Charlotte, my Ayurveda practitioner, suggested I make burgers and gave me some helpful hints. Here is the recipe I came up with. I have to peel the almonds to use the pulp.Tthis is difficult if the almonds have been pasteurized, but a snap if not. You have to first make almond milk by soaking 3/4 cup of almonds overnight. Then you blend them with 3 cups of water, strain the slurry and put the strained pulp in a bowl. The milk can be put in the refrigerator. Now you can refrigerate the pulp and make the burgers later.

Ingredients

  • almond pulp from one batch of milk
  • 3/4 cup  diced scallions
  • 1 TBSP ground flax seed
  • 1 TBSP dried dill
  • 1/4 tsp salt
  • paprika

Directions

  1. Soak flax seed meal in 3 TBSP of cold water. Stir well.
  2. In a ceramic bowl combine the almond pulp, scallions, dill and salt. Stir.
  3. Add presoaked flax seed. Stir.
  4. Liberally sprinkle paprika on top and mix. When the red color is dispersed you will know that you have done a good job combining the ingredients.
  5. Heat a cast iron pan on medium.
  6. Add the oil.
  7. Form burgers and put in hot pan. It makes approximately 8 burgers.
  8. Cook on first side for 5 minutes or until nicely browned.
  9. Lower the heat to lo/med and cook for 7 more minutes.

Serve on sourdough bread or any kind of bread you wish. They are good with tomato slices, red onion slices,  mustard or any condiments you enjoy.