tag:blogger.com,1999:blog-3822888386871062642024-03-05T08:08:12.766-08:00Downright Vegan! Vegan Living Made EasyLisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-382288838687106264.post-41421673978397627132019-08-17T10:50:00.000-07:002019-08-17T10:52:39.087-07:00Winter Warmer-upperThis is an update of a post that was originally written in 2014. This is one of my go-to winter soups.<br />
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I had some squash in my freezer left over from last fall, and decided to make soup with it.<br />
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I placed my enameled cast-iron Dutch oven on the stove, added about 1 tablespoon of canola oil and switched the stove on to heat up the oil.<br />
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Putting on my onion-cutting goggles (I hate the fumes that make my eyes sting), I chopped an onion into chunks, and put it the pieces into the pot to cook.<br />
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While the onions were cooking, I grated some fresh ginger, about a tablespoon, and added it to the pot with the onions. Next I coarsely chopped about three cloves of good garlic and added the pieces to the pot.<br />
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<a href="http://2.bp.blogspot.com/-rQtKLAvZ7z0/VBdqhgeWjQI/AAAAAAAAA50/gkDTKJj_ZMk/s1600/image" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="239" src="https://2.bp.blogspot.com/-rQtKLAvZ7z0/VBdqhgeWjQI/AAAAAAAAA50/gkDTKJj_ZMk/s1600/image" width="320" /></a><br />
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When the onions were translucent, I added the squash (it was a big squash, so if you were buying acorn squash, I would suggest getting two of them!), one chopped carrot, and 1/2 chopped sweet potato to the pot, and I added enough vegetable broth to cover everything. I added about a tablespoon of freshly ground black pepper and about one teaspoon of Trader Joe's everday spice. I let the contents of the pot come to a boil, then I put the lid on, and let it simmer for about 20 minutes.<br />
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At this point all of the veggies in the pot were very soft. Now comes the fun part. Using my immersible hand-held blender (it's a Kitchenaid with ten speeds - super handy!) I pureed the soup in just about fifteen seconds. This is much quicker, neater and safer way to puree a pot of soup: there is no need to be moving hot soup around the kitchen to put it in and out of a blender or food processor.<br />
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I served it into bowls and we ate it in the living room sitting in front of our fake fireplace.<br />
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com0tag:blogger.com,1999:blog-382288838687106264.post-90412674077098687862019-08-16T06:03:00.000-07:002019-08-16T14:03:30.655-07:00Maple Walnut Whisky Fudge<div class="separator" style="clear: both; text-align: center;">
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<span style="-webkit-font-kerning: none; font-size: large;">One of my great pleasures in life is veganizing an interesting recipe that I might see in a magazine or cookbook, and then serving it to rave reviews. This fudge is one of those recipes. I first saw this fudge in the July/August edition of Canadian Living magazine and thought it would be perfect for vegan mofo. I tried it with vegan substitutions for the cream and the butter and it worked perfectly. Everyone who tried it absolutely loved it. I wish I could claim credit for inventing it, but I can only take credit for veganizing it.</span></div>
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<span style="-webkit-font-kerning: none; font-size: large;">First things first - make sure that your candy thermometer is calibrated so that you get an accurate reading - this is critically important. According to most cookbooks, if your candy thermometer is off even a little bit, your fudge can be thrown off. Not hot enough and your fudge won’t set, and too hot and the fudge will be grainy. </span></div>
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<span style="-webkit-font-kerning: none; font-size: large;">To calibrate your thermometer put it into a pot of boiling water, which, if you live at sea level, you know will be 212F. If your thermometer reads higher or lower than 212, you will know to add or subtract that many degrees from your reading in order to get the temperature that you will require.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 11pt;">1 cup full fat coconut cream (here i am referring to the solid cream that forms at the top of a can of full fat coconut milk that has been in the fridge overnight)</span></div>
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<span style="-webkit-font-kerning: none; font-size: 11pt;">1/4 tsp sea salt</span></div>
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<span style="-webkit-font-kerning: none; font-size: 11pt;">2 tablespoons Canadian whisky - I used Canadian Club Rye Whisky</span></div>
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<span style="-webkit-font-kerning: none; font-size: 11pt;">3 tablespoons vegan butter - I used earth balance</span></div>
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<span style="-webkit-font-kerning: none; font-size: 11pt;">1 cup of toasted walnuts.</span></div>
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<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Line a loaf pan with parchment paper across the bottom and up the sides</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Toast the walnuts on a parchment lined cookie sheet at 350F for five minutes. Keep an eye on them so that they don’t burn. Set them aside.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Pour the syrup, sugar, coconut cream, salt and whisky into a large, heavy pot. Make sure the pot is deep enough that the mixture can boil vigorously without danger of boiling over the top of the pot.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Bring these ingredients to a boil, over medium heat. Stir constantly until the sugar is all dissolved.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Continue to boil the mixture, without stirring, until the temperature on your candy thermometer reaches 238F. This is the soft ball stage. It took over twenty minutes for me. You will need to keep a close eye on this stage so that you get an accurate temperature reading.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">When the thermometer reaches 238F, remove the pot from the heat and stir in the vegan butter.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Allow the mixture to cool without stirring until the temperature falls to 110F.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">When the mixture reaches 110F, use a hand mixer to beat it while it is still in the pot. Beat the mixture until it is no longer glossy and until it takes on a fudgy look. </span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">At this point you can add 3/4 cup of the walnuts. </span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Using a wooden spoon or spatula, scrape the fudge into the prepared loaf pan, smooth it flat, and sprinkle the remaining 1/4 cup of walnuts on the top of the fudge and then pat them down a bit with the wooden spoon or spatula</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">Let the fudge cool on your counter for an hour or so, then put it in the fridge for a few hours. When it is firm cut it into one inch pieces.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 11pt;"></span><span style="-webkit-font-kerning: none; font-size: 11pt;">It can be stored for a few days in a tin lined with waxed paper. </span></li>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-89219832597126225842019-08-05T02:44:00.000-07:002019-08-05T02:44:42.855-07:00Pastry Day<div class="separator" style="clear: both; text-align: center;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Last week I was in a grocery store with an extensive (and non-vegan) bakery area, and I noticed that there were a lot of fruit and puff pastry offerings and I thought that I might like to try my hand at making something similar.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">The pastries that I saw were similar to a French Mille feuilles but without the icing on top. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Ingredients</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Puff pastry made without dairy butter, either purchased or home-made</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Strawberries, raspberries or any fruit of your choice</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Full fat coconut milk or ready made coconut whipped cream</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Preheat your oven to 425F</span></div>
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<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Thaw your puff pastry in the refrigerator for about eight hours or overnight.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Roll out the puff pastry to about a quarter inch thick.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Use a cookie cutter or pizza cutter to cut equal size pieces of puff pastry. You can use any shape that you like, but keep in mind that the pastry will shrink a little while cooking.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Place the pieces of puff pastry on a piece of parchment paper on a cookie sheet.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichkvwJADJGhMDLm1HXfxt6Ryo-Xxl0hiKJ-vhg8JJK3sFKj80-lrHacercnyO6fW6UFks1yKAA3QO4BBEvAONx2eTwc27VJe5NN5Vj093on2fh9KBkJ06MKwvqZvFFLVG0YzraUg4V18/s1600/31EFD8D9-3C73-4164-8AB1-7C6A96EF902A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEichkvwJADJGhMDLm1HXfxt6Ryo-Xxl0hiKJ-vhg8JJK3sFKj80-lrHacercnyO6fW6UFks1yKAA3QO4BBEvAONx2eTwc27VJe5NN5Vj093on2fh9KBkJ06MKwvqZvFFLVG0YzraUg4V18/s640/31EFD8D9-3C73-4164-8AB1-7C6A96EF902A.jpeg" width="480" /></a></div>
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<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Brush the tops of the pieces that will become the tops of your puff pastry stacks with non-dairy milk and sprinkle with cinnamon.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdNy0Mmm_HtbdE5YmqgEW-C5dxVBzSjP4sLwalWaKnYrNr7rvrkEM1oMO9h3zzbOBwBCgiQl6s4n-MCTC7ZDUhGreMH7RcLrgOpDuM-_zaYu7xlwK5m0MjwgVKqKJ0915gbO8X6zjdgk/s1600/097859D0-209C-46F0-9C8F-76EC9894000E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCdNy0Mmm_HtbdE5YmqgEW-C5dxVBzSjP4sLwalWaKnYrNr7rvrkEM1oMO9h3zzbOBwBCgiQl6s4n-MCTC7ZDUhGreMH7RcLrgOpDuM-_zaYu7xlwK5m0MjwgVKqKJ0915gbO8X6zjdgk/s640/097859D0-209C-46F0-9C8F-76EC9894000E.jpeg" width="480" /></a></div>
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<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Bake in the oven for ten minutes.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">At the ten minute mark, put a piece of parchment paper over the top of the puff pastry pieces and an empty cookie sheet on top of that, to weigh the pieces down.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffyl6gwDqcxGPWOaaZIigLgKXIwXGKr_Nqd1bodaq-Es41l_xYJQHuDeAlXDZHJYIlf5-9OJWP7MDwCV36jyF02A6J8VDFxmvUUuggQDUiNG4RlLkOrKucdCl1Ag8Fx1yPEkaDdZxmCU/s1600/CCF95779-FB74-4F69-BF31-DEA2EBEB175F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiffyl6gwDqcxGPWOaaZIigLgKXIwXGKr_Nqd1bodaq-Es41l_xYJQHuDeAlXDZHJYIlf5-9OJWP7MDwCV36jyF02A6J8VDFxmvUUuggQDUiNG4RlLkOrKucdCl1Ag8Fx1yPEkaDdZxmCU/s640/CCF95779-FB74-4F69-BF31-DEA2EBEB175F.jpeg" width="480" /></a></div>
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<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Remove the cookies sheets from the oven and let the puff pastry cool completely.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn2Zc2BCXl6ziue29mIICk-sfWNk3VtYhGl2ZJqkPS2nz51gDmWv-aT9YLRjbfYcB7Y1WQcdxj9poLjQHVPtevCxJRQBlWa9Pb2LNTnDO8tV3DzgP47mmtueNXBugli5-8DlqdmbPcQk/s1600/C8D69B59-9F1A-4F6D-8338-E7E9C72D7970.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzn2Zc2BCXl6ziue29mIICk-sfWNk3VtYhGl2ZJqkPS2nz51gDmWv-aT9YLRjbfYcB7Y1WQcdxj9poLjQHVPtevCxJRQBlWa9Pb2LNTnDO8tV3DzgP47mmtueNXBugli5-8DlqdmbPcQk/s640/C8D69B59-9F1A-4F6D-8338-E7E9C72D7970.jpeg" width="480" /></a></div>
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<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Make some whipped cream using the solid part of the full fat coconut cream, or use a ready-made coconut milk whipped cream.</span></li>
<li style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 18pt;"></span><span style="-webkit-font-kerning: none; font-size: 18pt;">Make a stack by placing one piece of puff pastry down, put whipped cream on it then add a few pieces of fruit, then place the next piece of puff pastry on top of that, and add whipped cream and more fruit, then place the cinnamon-sprinkled piece of puff pastry on top and add a last bit of whipped cream and a piece of fruit.</span></li>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">These pastries look beautiful and they taste great. </span></div>
Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-65460683547417602242019-08-04T16:19:00.002-07:002019-08-04T16:22:07.821-07:00Easy Cake<div style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is a super easy-to-make cake to that has only two ingredients: a box of spice cake mix (most cake mixes are accidentally vegan) and a 12 ounce can of pop. That’s it.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">You empty the cake mix into a bowl, pour in the pop, stir until the cake and pop are combined (the pop will fizz a bit at the start but that’s ok), pour it into a prepared cake pan - I used two 8 inch square pans - and put it into the oven for 20 minutes. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I made a simple butter cream icing, put some between the layers and the rest on top. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I was admiring the results when a neighbour came over with coffee, so we sat in the yard with coffee and cake. What better way to spend a Sunday evening.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">You could also use a different flavour of cake mix and different types of pop. </span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-73342536834674518782019-08-03T03:10:00.000-07:002019-08-03T03:10:55.665-07:00Biscotti - Vegan Mofo Day Three<div class="separator" style="clear: both; text-align: center;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I made my very favourite biscuit/cookie for this post - Maple walnut biscotti. It’s both a biscuit and a cookie. I love them with coffee or tea. Or on their own. Any time is the right time for biscotti.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I used a recipe that has already appeared on my blog, and nothing changed except I used a different egg replacer from the one you will see in this recipe. I used Pane Riso because I was out of Ener-G. The results were the same.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt; text-decoration: underline;"><a href="https://downrightvegan.blogspot.com/2016/12/i-have-been-thinking-about-biscotti.html">https://downrightvegan.blogspot.com/2016/12/i-have-been-thinking-about-biscotti.html</a></span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">These biscotti are tasty and very easy to make, and really, what more do you want in a biscuit/cookie?</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com3tag:blogger.com,1999:blog-382288838687106264.post-61165461760104365622019-08-02T01:25:00.000-07:002019-08-02T15:28:52.081-07:00Where the Magic Happens - Vegan Mofo 2019 Day Two<div style="font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none; font-size: 18pt;">My house is actually quite small by Canadian standards, and therefore it has a small kitchen. Built in 1955, it is a bungalow of only 850 square feet in size. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is the kitchen looking out the french doors towards the dining room. Behind where I was standing to take the picture, is a small kitchen table.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I have an electric stove and oven and they work just fine for my purposes. I know there are people who swear by gas ranges, but I am happy with what I have. I like the ceramic cooktop because if something boils over, I don’t have to worry about food getting on the burners. My last stove had regular burners and I spent way too much time scrubbing cooked-on food out of the burner pots. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Here are my hard working helpers.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Some good knives. I have had these for 37 years.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">The blender and the food processor. The blender was a gift from my over-the-back-fence neighbour and the food processor was a gift from my sister. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is my kitchenaid stand mixer. I haven’t used my hand mixer since I added this to my kitchen.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is my immersion blender. It’s very handy and small enough to take to the cottage at weekends, when we go. The immersion blender is great for purée-ing soup and making smoothies. It was a gift from my other sister. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I have a mandoline, but I’m actually a little afraid of it, so I don’t use it. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Finally, no kitchen would be complete without a helper. This is Kiki, one of my rescue cats. He’s a polydactyl and looks like he has thumbs. He can easily open cupboards. Here he is in the cat food cupboard, wondering if I can get the hint. </span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com6tag:blogger.com,1999:blog-382288838687106264.post-82236048987458161862019-08-01T06:47:00.000-07:002019-08-01T11:58:00.112-07:00Vegan Mofo 2019 - Day One<div style="font-family: "helvetica neue"; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none; font-size: x-large;">I have been an ethical vegan for over ten years and was a vegetarian for many years before that. </span></div>
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<span style="-webkit-font-kerning: none; font-size: x-large;">I became a vegan when I had an epiphany about the reality of the dairy and egg industries. It’s hard to explain but I feel a deep sorrow for all the years when I wasn’t a vegan, for all the harm I paid others to do to animals so I could eat them. I’m not sure that there is any expiation for my years of selfish eating. </span></div>
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<span style="-webkit-font-kerning: none; font-size: x-large;">Like many people, I loved dogs and cats and horses, despised the exploitation of animals in circuses and marine parks and rodeos, but spared no thought for food animals. From time to time I would read about a traffic accident involving animal transport and I always rooted for the animals who managed to escape, but other than that I spared them no thought. Now I think about exploited animals almost constantly. </span></div>
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<span style="-webkit-font-kerning: none; font-size: x-large;">I have three rescue cats and I’m feeding three stray cats in my back yard. These are the shelters we have for them. Each shelter has one inch of insulation on all six sides. When filled with straw and placed under the deck, close to the house, they are as cosy as possible in a harsh Canadian winter.</span></div>
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<span style="-webkit-font-kerning: none; font-size: x-large;">My biggest sadness right now, other than the continued horrors of the animals-for-food industry, is the utter refusal of everyone else in my very large family (except for three people, one of whom has been vegan since birth), who just don’t care about animals or the horrors they face in their very short and tormented lives. This both saddens and angers me. </span></div>
Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com8tag:blogger.com,1999:blog-382288838687106264.post-74734394468867523962019-05-08T15:25:00.003-07:002021-08-01T09:07:34.059-07:00Gluten-free ShortbreadI play bridge on Wednesdays and I always bring cookies or something baked to share with my bridge friends. For the last few weeks I have been making the banana-oatmeal cookies that appear elsewhere in this blog (<a href="https://downrightvegan.blogspot.com/2015/03/banana-oatmeal-cookies.html">https://downrightvegan.blogspot.com/2015/03/banana-oatmeal-cookies.html</a>), but I was looking for something different this week.<br />
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A few weeks ago I saw a recipe for a gluten-free apple crisp on a non-vegan website. The recipe called for almond flour instead of gluten-free flour and I thought it sounded interesting so I purchased a bag of almond flour. I was planning to use it in my fruit crisp recipe which you will find here <a href="https://downrightvegan.blogspot.com/2017/06/strawberry-rhubarb-crisp.html">https://downrightvegan.blogspot.com/2017/06/strawberry-rhubarb-crisp.html</a><br />
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In the meantime, I saw a recipe on the King Arthur Flour website about using almond flour to make gluten-cookies. The recipe that was posted was definitely not vegan, so I changed it easily enough, and made other changes to the recipe to make it my own.<br />
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The cookies were wonderful and were very well received by my bridge partners, and they were also enjoyed by the other people in my home.<br />
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First - preheat your oven to 350 degrees<br />
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Ingredients<br />
<br />
The recipe makes 26 cookies.<br />
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2 cups of almond flour. I used Bob’s Red Mill Brand, but any brand of almond flour will work.<br />
6 tablespoons of icing sugar. I used Wholsome brand because it is fair trade sugar.<br />
6 tablespoons of vegan margerine. I used Earth Balance brand buttery sticks.<br />
1 teaspoon of vanilla.<br />
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Put the flour, icing sugar and margerine into the bowl of a stand mixer or into a regular bowl and use a hand mixer.<br />
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Mix on low to medium speed until the ingredients come together into a moist dough and then add the vanilla. I’ll be honest when I say that I was wondering if the ingredients would come together but after about a minute they did.<br />
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Cover your cookie sheet with parchment paper and using a small cookie scoop, drop the dough onto the cookie sheets. Using a fork that has been lightly dipped in icing sugar, gently press the cookies down until they are flattish, then press them again at right angles to the first press to make the classic grid pattern. Alternatively you could gently press them with the bottom of a drinking glass if you don’t want the grid pattern on your cookies. I like to space my cookies out so I could only fit a dozen cookies on a sheet. I used a small cookie scoop. It is about one and half times bigger than a teaspoon.<br />
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Ovens vary, but I found my cookies were baked perfectly at 10 minutes. You will know they are done when they are lightly browned around the edges. If you aren't sure about your oven, set your timer for eight minutes and check for doneness and if necessary, bake the cookies for a further two minutes.<br />
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Let the cookies cool on the cookie sheet for about ten to fifteen minutes then move them to a rack to cool completely.<br />
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The cookies are great with tea.<br />
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I can’t tell you how long they will last because I haven’t had any left over store away!Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com0tag:blogger.com,1999:blog-382288838687106264.post-25095255342935622662018-09-21T17:05:00.002-07:002018-09-21T17:05:19.994-07:00Scratch/Dent/ClearanceAt my grocery store today we were lucky enough to find a container of fruit that had reached its sell-by date. <br />
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We brought it home and Mr DV made smoothies with the addition of a bit of orange juice and frozen banana from our freezer. So the two superlarge smoothies cost about $6.00.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCgsQokdIDowe7UsxXwwnFCobQfRM44FcYz0EhsPThzsOHUY4WXWz9EEyGLSGH9xpb7FQXWuf8R2bfrIylS0QG7JUWCBL2cV8bIQWk-BDBYwdIEjIvW4dqy-Wtu_Yf6aJtif51Zvo_yU/s1600/IMG_3400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCCgsQokdIDowe7UsxXwwnFCobQfRM44FcYz0EhsPThzsOHUY4WXWz9EEyGLSGH9xpb7FQXWuf8R2bfrIylS0QG7JUWCBL2cV8bIQWk-BDBYwdIEjIvW4dqy-Wtu_Yf6aJtif51Zvo_yU/s320/IMG_3400.JPG" width="320" /></a></div>
<br />Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-47956917933383964962018-09-20T16:04:00.000-07:002018-09-20T16:04:13.737-07:00Four for $4<span style="font-size: large;">This was not an easy challenge. Food isn’t cheap in my city.</span><div>
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<span style="font-size: large;">After a lot of calculating, I settled on corn on the cob and tomato soup with crackers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwefYp2dpUIJD5XS74kqeJCuCvNLiV1sMN9KJ4i70aHMkEaKAWFZaKanq0IU0oNyLaPXWIsPdyTYLttgMpYkbIfChyka3cueVcZK61O_PG5XNwgG5pPrEHi5uVCaZfuslpdlEoRziwIWY/s1600/IMG_3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwefYp2dpUIJD5XS74kqeJCuCvNLiV1sMN9KJ4i70aHMkEaKAWFZaKanq0IU0oNyLaPXWIsPdyTYLttgMpYkbIfChyka3cueVcZK61O_PG5XNwgG5pPrEHi5uVCaZfuslpdlEoRziwIWY/s320/IMG_3395.JPG" width="240" /></a></div>
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<span style="font-size: large;">The soup was 2 for $1 and that was enough for 4 people</span></div>
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<span style="font-size: large;">The corn was purchased at a roadside farm stand at $8.00 for a dozen or 67cents each, so that was $2.68</span></div>
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<span style="font-size: large;">That left 32 cents for crackers, and that’s 16 crackers or four crackers per person. </span></div>
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<span style="font-size: large;">It comes to $4 exactly.</span></div>
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<span style="font-size: large;">I could likely have put leftover meatloaf into the soup as well and I would have counted the meatloaf as free considering it is still sitting in my fridge.</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com4tag:blogger.com,1999:blog-382288838687106264.post-53112723398504539252018-09-20T15:49:00.001-07:002018-09-20T15:49:25.961-07:00Leftover Neatloaf<span style="font-size: large;">A neatloaf sandwich of course, on whole wheat bread with Dijon mustard. If I wasn’t retired, I would have taken this sandwich to work with me today.</span><br />
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<br />Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com0tag:blogger.com,1999:blog-382288838687106264.post-58781460552805856952018-09-20T15:46:00.001-07:002023-12-26T07:26:48.423-08:00Neat Loaf<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For this recipe I just used my mum’s old meat loaf recipe from my childhood and I substituted meat and eggs and milk with vegan versions.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The first time I made this was for this challenge on mofo2018 and I was very pleased with how it turned out.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 lb of ground vegan meat - I recently used beyond meat</span><br />
<span style="font-size: large;">1 pkg of gimme lean sausage - or beyond meat sausage</span><br />
<span style="font-size: large;">Egg equivalent to the amount of one egg</span><br />
<span style="font-size: large;">2 cups bread crumbs</span><br />
<span style="font-size: large;">1 1/3 cups non-dairy milk - I used soy milk</span><br /><span style="font-size: x-large;">2 medium onions chopped medium finely - not super fine, nor minced</span><div><span style="font-size: large;">1 carrot peeled and diced</span></div><div><span style="font-size: large;">1 rib of celery sliced lengthwise and chopped<br /></span><div><div>
<span style="font-size: large;">Pinch of salt</span><br />
<span style="font-size: large;">1/2 tsp black pepper or more to taste*</span><br />
<span style="font-size: large;">1/2 tsp dried mustard or more to taste- I used Keens hot mustard*</span><br />
<span style="font-size: large;">1/8 tsp sage or more to taste*</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">* spices and flavourings are highly dependent on personal tastes - I like a lot more pepper, mustard, and a bit more sage than listed above but I appreciate not everyone will share my views, so I went with minimum amounts. </span></div><div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix all the ingredients together so that they are well blended. I put on disposable rubber gloves and mixed with my hands. You might wish to do the same.</span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Some people have told me they like to brush a little ketchup on the top before baking </span></div><div><span style="font-size: large;"><br /></span></div><div><span style="font-size: large;">Press it all into a prepared loaf pan. </span><span style="font-size: x-large;">Put the loaf pan on a baking sheet (in case of a spill-over - I learned this the hard way) and put it in the oven</span><span style="font-size: x-large;"> and cook for 1 1/2 hours (90 mins)</span></div><div>
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<span style="font-size: large;"><br /></span></div></div></div>Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-87776073655849997602018-09-20T15:28:00.000-07:002018-09-20T15:30:59.850-07:00Super Cheap Sweets<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">This is an old Canadian recipe that comes from World War I and II. It was called War Cake because it was made during those tough times when it was not easy to get hold of butter and eggs. </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">There are many dozen war cake recipes on-line. This is my own.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">The recipe is easily customizable</span><br />
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<span style="font-size: x-large;">2 cups water</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2 cups dried fruit - you could use raisins, cranberries, chopped apricots or glacé fruits that you would put in Christmas cake. In Newfoundland this is one of the ways that people make Christmas cake, using the war cake recipe. I used currants because I had them on hand.</span><br />
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<span style="font-size: x-large;">I cup fancy molasses</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1 cup white sugar</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">2/3 cup shortening or vegan butter</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">3 1/4 cups of all purpose flour</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1 tsp baking soda</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1 tbsp ground cinnamon </span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1.5 tsp ground ginger</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">1.5 tsp ground nutmeg</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Pre-heat your oven to 325</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Place the water, the fruit, the molasses, the sugar and the shortening in a deep saucepan and bring to a boil and let it boil for about three minutes. Keep your eye on it. Remove from heat and allow it to cool. It doesn’t have to be at room temp, but it can’t be so hot that you couldn’t touch it.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Mix the flour, the baking soda and the spices in a bowl and then pour the dry ingredients into the wet. When I made this, I used a heavy sauce pot, so I had lots of room to mix the dry ingredients into the liquid in that pot.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">This makes a fairly runny batter, perhaps a bit runnier than you might expect.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Pour the batter into a prepared 9 x 13 pan and bake for at least an hour or until a test toothpick comes out clean.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">The cake will be very moist. It freezes well.</span><br />
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: x-large;">It goes very nicely with vegan custard or ice cream. </span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-79476777747290748462018-09-16T14:42:00.004-07:002018-09-16T14:42:49.348-07:00Pantry Dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg19KVgd4HDktD4xSS4VL39uB0Mp1uKlFddudiOOB6mmRQlzV8bA_U4yZFWzaBx5MXC37mVZ3_tW_tmoHKwd6i8vfo8VMauK2QSNBwOdnsGsfV_GLwnGqHNniSUrSrxW-sYl_52L0_Uc/s1600/IMG_4591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGg19KVgd4HDktD4xSS4VL39uB0Mp1uKlFddudiOOB6mmRQlzV8bA_U4yZFWzaBx5MXC37mVZ3_tW_tmoHKwd6i8vfo8VMauK2QSNBwOdnsGsfV_GLwnGqHNniSUrSrxW-sYl_52L0_Uc/s320/IMG_4591.JPG" width="240" /></a></div>
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This was an easy pantry dinner: rice, onions, peas and beans from the garden, all strr-fried together with a little canola oil and seasoned with soy sauce. At the end, some vegan scrambled eggs made with veganegg was stirred into it.<br />
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Cheap and cheerful.Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com6tag:blogger.com,1999:blog-382288838687106264.post-80388591197430142072018-09-15T16:01:00.002-07:002018-09-15T17:21:11.541-07:00Vegan Banana SplitOK. I’m feeling a little guilty today about my post because it’s the final “free from” post and I’m posting a free from lactose banana split, for my lactose intolerant friends and family, including Mr. DV. Of course it’s free from lactose - this is a vegan food blog.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufeMqynkhtliruPTRsB3momlH1ruhal6RPveZn3ONWhKSubee0OBd_GhyfUZkjIjYJ398iqpu01u8DHTG0Lh8p5Tf5nqEPoxHARaVH3_fajjfRjZybjGj2p_M2DwUcn27BX4fGG1zBEk/s1600/IMG_4732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufeMqynkhtliruPTRsB3momlH1ruhal6RPveZn3ONWhKSubee0OBd_GhyfUZkjIjYJ398iqpu01u8DHTG0Lh8p5Tf5nqEPoxHARaVH3_fajjfRjZybjGj2p_M2DwUcn27BX4fGG1zBEk/s320/IMG_4732.JPG" width="240" /></a></div>
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1 banana, sliced in half lengthwise</div>
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3 scoops of vegan ice cream, in your favourite flavour</div>
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Vegan caramel sauce or agave syrup</div>
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Vegan chocolate sauce - I just melted some fair trade chocolate chips in a zip lock bag</div>
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Vegan coconut whipped cream</div>
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Walnuts</div>
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Maraschino cherries</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWlSsSsa5wLJRbSG4ACG4dUkUuAOOmlzTNtwLg72Z5IpgrTAnTO0CVKhWfze_biV_kT825G4dq-SHSEz1SAZr0ria0RY48ev49ncKyF_lCP9PCMXPl4FVL_J05ES8rbhRVVPomqXCgY/s1600/IMG_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJWlSsSsa5wLJRbSG4ACG4dUkUuAOOmlzTNtwLg72Z5IpgrTAnTO0CVKhWfze_biV_kT825G4dq-SHSEz1SAZr0ria0RY48ev49ncKyF_lCP9PCMXPl4FVL_J05ES8rbhRVVPomqXCgY/s320/IMG_4733.JPG" width="240" /></a></div>
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Split the banana lengthwise, then lay three scoops of any flavour vegan ice cream between the two halves. Drizzle the ice cream with the caramel and chocolate sauces, sprinkle with nuts and top with whipped cream and a cherry or two.</div>
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I really should get a banana split dish.</div>
Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-10865214967271187482018-09-15T14:39:00.004-07:002018-09-15T14:45:27.139-07:00Smoothie Bowl <div style="font-family: Helvetica; font-size: 12px; font-stretch: normal; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7rNEDAX2Wcf45d38AJJnesPhZg_NvU3WGZhXdgRT7Emdm4kA_b34GuSBjcFd-fvZaqbH23BQ-6f5ylonbDAiEqWVoxymE8BkyWUlzoXdicmgCLuIfMYx8DEk2ceSfAUVEKjIsiVGNf8/s1600/IMG_4731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin7rNEDAX2Wcf45d38AJJnesPhZg_NvU3WGZhXdgRT7Emdm4kA_b34GuSBjcFd-fvZaqbH23BQ-6f5ylonbDAiEqWVoxymE8BkyWUlzoXdicmgCLuIfMYx8DEk2ceSfAUVEKjIsiVGNf8/s320/IMG_4731.JPG" width="240" /></a></div>
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<span style="font-size: 12pt;">Smoothie bowl!!! It was just too hot to cook yesterday and today, therefore this is my no-salt-added meal. Strawberries, bananas, walnuts, blackberries and raspberries on a bowl of peach vegan yogurt. </span><br />
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-12149056665827578832018-09-13T16:57:00.001-07:002018-09-14T05:20:59.608-07:00No-Packaging Snacks<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ40EpD0E_pcy_ubDVRFIvOZG7haYUaeBfcpr5c1bUhq9N8Z3wZAzgyzNRmlWkMLAJM5tizFaSslrRmoVqYBN0l6Uo1ZkPYUXw9KA-wAPP_iMVUmGN_TyUENN2mJENOvk7SUbJiM1vJg/s1600/IMG_3336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZ40EpD0E_pcy_ubDVRFIvOZG7haYUaeBfcpr5c1bUhq9N8Z3wZAzgyzNRmlWkMLAJM5tizFaSslrRmoVqYBN0l6Uo1ZkPYUXw9KA-wAPP_iMVUmGN_TyUENN2mJENOvk7SUbJiM1vJg/s320/IMG_3336.JPG" width="240" /></a></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is a nice home-made snack that you could easily wrap in waxed paper and take a long with you on a hike or a plane trip.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Ingredients</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1 1/2 cups of rolled oats - I used gluten free because I had them on hand but you could use any kind</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1 cup of all purpose flour</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 teaspoon of baking soda</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 cup chopped dried apricots</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/4 cup chopped dried cranberries</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 cup mini chocolate chips</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 cup chopped walnuts</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 tablespoons shelled sunflower seeds</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Pinch of salt</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I cup packed golden yellow sugar</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 cup of maple syrup or agave syrup </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/2 cup of nut butter - peanut butter or almond butter or cashew butter etc</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1/4 cup light vegetable oil - I used canola oil</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Egg replacer to the equivalent of 2 eggs</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Mix the rolled oats, flour, baking soda, apricots, cranberries, chocolate chips, walnuts, sunflower seeds and salt in a large bowl.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Mix the golden yellow sugar, the syrup the nut butter, the vegetable oil and the egg replacer with a hand mixer or stand mixer, then pour in the dry ingredients and mix until well blended.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Prepare an 8 x 11 pan - I used cooking spray, and pack in the mixture, flatten it and then put the pan in the oven for 30 minutes.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">When the pan has cooled cut the mixture into bars. Store them in an airtight container in the fridge. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">You can wrap them and take them along on car trips etc.</span><br />
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com3tag:blogger.com,1999:blog-382288838687106264.post-77015318491525630342018-09-13T14:36:00.001-07:002022-01-02T14:15:24.555-08:00Spicy Without Chilies - Curried Tofu Bowl<br />
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I am one of those people with sensitive skin who can’t even touch chilies, let alone eat them. I get welts on my hands if I handle them so I almost never use them in anything I’m cooking. I have a neighbour who can eat them raw, and it makes me cry to watch!</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is a quick and easy curry and is perfect for cool winter nights. It freezes well so it could also be used as leftover lunch. And there isn’t a chili pepper in sight!! I adapted this recipe From the Jane Brody Good Food Cookbook. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Ingredients</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 ribs of celery, chopped into medium sized pieces</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 cloves of garlic chopped finely</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1 350 gr package of extra firm tofu, drained, rinsed and pressed, chopped into cubes.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 tablespoons of curry powder - or more to taste- I used the Simply Organic brand of commercial curry powder that does not contain chilies.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 apples cut into medium sized dice</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">3 tbs tomato paste</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">2 cups of veggie broth</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I head of broccoli </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Optional - I can of coconut milk - not the full fat kind</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Cook the onion and celery and garlic with a little vegetable oil in a frying pan.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">When they have cooked, add the tofu cubes, and the curry powder, the apple and the banana and stir them around for a few minutes.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Then add the tomato paste and the veggie broth and simmer for about five minutes.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">In the meantime, steam a head of broccoli which has been cut into florets and when they have turned a bright green, stir them into the frying pan.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Serves four</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com0tag:blogger.com,1999:blog-382288838687106264.post-78836951819967785992018-09-12T17:44:00.003-07:002018-09-12T17:44:40.406-07:00No Sugar Added Ice Cream<div class="separator" style="clear: both; text-align: center;">
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This is a quick and easy recipe that my sister gave to me a few years back. I’ve been thinking about it a bit lately and with this particular prompt on Vegan Mofo, I thought it would ba a good time to try it.<br />
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You really won’t find a simpler ice cream recipe.<br />
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You will need:<br />
2 bananas cut into small pieces and frozen<br />
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1 cup of frozen cherries<br />
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I tsp of vanilla<br />
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A bit of non-dairy milk if needed to make the ice cream smoother<br />
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Place the banana and the cherries in the bowl of a food processor fitted with the steel blade and whirl it until the fruit is smooth. You can add a teaspoon of vanilla if you like and a bit of non-dairy milk towards the end of the process to make the ice cream smoother.<br />
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That’s it.<br />
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If there are any leftovers, you can put them in a sealed container and put it in the freezer for a few days.<br />
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<br />Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com4tag:blogger.com,1999:blog-382288838687106264.post-43790667074108322782018-09-11T19:31:00.004-07:002018-09-11T19:31:57.991-07:00Gluten-Free Apple Crisp<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I’m a day late for this posting. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I have a number of gluten sensitive people in my life. Today’s effort is a gluten free apple crisp, which is super easy to make. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I’m going to supply a link to my Strawberry-Rhubarb Crisp for the crisp part.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt; text-decoration: underline;"><a href="http://downrightvegan.blogspot.com/search?q=Crisp">http://downrightvegan.blogspot.com/search?q=Crisp</a></span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">To make it gluten-free, I just used Bob’s Red Mill gluten-free flour, Bob’s Red Mill gluten-free oatmeal, and I added a teaspoon of Xanthan gum, and that’s it!</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I filled an 8x8” glass baking dish with seven sliced apples, spooned the topping mixture on top, and popped it in the oven for 50 minutes.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">It’s fantastic and tastes exactly like apple crisp made with regular flour.</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com0tag:blogger.com,1999:blog-382288838687106264.post-42300925412592431312018-09-09T07:02:00.000-07:002018-09-09T07:02:04.236-07:00Creamy Without Nuts<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
<span style="-webkit-font-kerning: none; font-size: 18pt;">I have a former colleague - we are both retired now - who can’t eat nuts due to allergies. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Today I have made her a banana cream pie, with a nary a nut to be seen. Banana cream pie was always my dad’s favourite pie and my mum used to make it all the time. I wasn’t that fond of it when I was a child because I couldn’t stand the texture of the bananas in the pie. I’m not sure what I was thinking then, because I am rather fond of this pie now. And even more so since I learned that there is such a thing as vegan custard.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I used Bird’s custard powder, a British product that is readily available in stores here in Toronto. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Bird’s custard powder is vegan - there are no powdered eggs or milk in it at all. The recipe is foolproof really: just custard powder sugar and soy milk or any other non dairy milk. You just heat it to boiling and then enjoy it hot or cold. It is very nice drizzled over Christmas cake or any steamed pudding, and you could also sandwich it between cookies to make custard cream cookies. It could be used to make a vegan crème brûlée And it is great in a pie.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I sliced two bananas into a ready made graham cracker crust that had been baked for five minutes to harden up the crust a bit, then poured the slightly cooled custard into it and let it cool until the point where it could be put into the fridge.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">About an hour or so later it was nicely set and we enjoyed it with tea. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">My colleague likes hers with a bit of whipped coconut cream on it.</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com1tag:blogger.com,1999:blog-382288838687106264.post-23226350525785525762018-09-08T04:18:00.001-07:002018-09-09T03:21:08.417-07:00A Flop, Fixed!!<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Many years ago Mr DV and I purchased a bread maker - it was during the time when they were very popular. We could buy a bread mix for less than a loaf of bread and in 3.5 hours have great bread and a wonderfully bread-scented house. The machine came with a little recipe book and we later bought another bread machine recipe book. We trie many of the recipes in the books and if there was a bread machine recipe in the newspaper, we tried that too. The problem with the bread maker was that the bread that it made was </span><span style="-webkit-font-kerning: none; font-size: 18pt; font-style: italic;">too</span><span style="-webkit-font-kerning: none; font-size: 18pt;"> good - it wan’t unusual for us to eat the whole loaf as it was cooling down, only to make a second loaf and eat that too. After a while it seemed to make sense to just stick to store bought bread and have reasonable amounts of it in sandwiches.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">We put the bread machine away in our basement and really never gave it another thought until recently when we were renovating our rec room and came across it in a storage cupboard. We made a few loaves, ate them immediately and put the darn thing away again! But the taste of fresh home-made bread is hard to get out of one’s head. Another teacher at my school told me about no-knead breads and i found some interesting and excellent recipes on the King Arthur Flour website. Of course I substituted Earth Balance marg for the butter and soy milk for dairy milk if any was called for.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">No knead breads are delightful for all that they are made using yeast and therefore defy all normal bread-making standards - usually bread must be kneaded twice - once before the first rise, and between the first and second rises.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Later one of my bridge partners sent me a recipe for no-knead focaccia. I tried it, and it was great.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">But here is how it flopped: for some unimaginable reason, I didn’t grease the pan in which i cooked the focaccia. It tasted great, but around the edges it was adhered so firmly to the sides of my baking dish that I had to cut it out and leave one half an inch of focaccia stuck to the pan all the way around. Then I had to soak the pan all day just to loosen the focaccia so I could scrape it off with a knife before I was able to wash the baking dish. And the baking dish was a new favourite: a vintage square glass pan in the blue heaven pattern. A mid-century classic. I just love that pan and was worried that I had permanently destroyed it.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">So here is the recipe. I’ve changed it to make it my own.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">3/4 teaspoons of yeast</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">1 1/2 cups of water - it does not need to be warm but shouldn’t be ice cold either. Cool to room temperature is perfect. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Add the flour, salt and yeast into a large mixing bowl and give it a stir to make sure everything is nicely blended.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Pour all the water in at once and stir until all the dry ingredients are incorporated. It will look a bit shaggy but that’s ok.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Put a piece of plastic wrap over the bowl and set it aside for 12 to 18 hours. I set mine on the stove because I knew I would not be using the stove until tomorrow so putting it there keeps it out of harm’s way while I am doing other things in the kitchen. Don’t put it in the fridge and don’t put it somewhere warm. Don’t open the oven door and put it on the door with the oven on warm. Just set aside with the plastic wrap on it and leave it alone.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">After 12 to 18 hours you will notice that the dough has risen substantially in the bowl all on its own.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Now preheat your oven to 450F</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Prepare an 8 x 8 inch pan in your normal manner, with a cooking spray or shortening or vegan marg or whatever you like to use. If you love your baking dish, don’t skip this step!!!!!</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Now pour 1/4 to 1/3 cup of olive oil in the pan. It does seem like a lot but focaccia uses a lot of oil in the cooking.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Remove the dough from the mixing bowl and place it in the pan on top of the olive oil. Stretch it out a bit so it is no longer in a ball but it isn’t necessary to work it into the corners of the pan. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Use your fingers to poke indents all over the dough. You will notice little bits of olive oil seeping up through these indents but this is exactly what you want.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Sprinkle the top of the dough with sea salt. Not too much but don’t be stingy either. Then follow that with chopped fresh or dried herbs of your choosing. Traditionally focaccia is made with chopped rosemary but I will be using chopped oregano tomorrow. I have a rosemary bush but I’m afraid to use it because I’ve seen flies on it and i just don’t think I could get it clean enough to use. It has become a purely decorative rosemary now. I really should grown some indoors where I can protect it, germaphobe that I am.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Cover your pan with foil wrap and bake it in the preheated oven for 20 minutes, then remove the foil wrap and bake it for an additional 20 minutes or until it is golden brown.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">You can see that this focaccia came out of the baking dish quite cleanly. A flop, fixed!</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">You can serve it with vegan cheese or on its own. It is very nice cut in half horizontally and used to make a tomato, vegan mayo and basil sandwich. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">It’s an easy bread to make, and your house will smell amazing. The only thing you have to remember if you want to make this bread for a function or for lunch, is that it has a long rising time and you need to account for that and plan your rise accordingly.</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com4tag:blogger.com,1999:blog-382288838687106264.post-24647081086853229422018-09-07T14:14:00.000-07:002018-09-07T14:14:02.267-07:00Blackened Tofu<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 18px; font-stretch: normal; line-height: normal; min-height: 21.5px;">
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Today’s theme was pick a colour. I’ve chosen Black, for blackened tofu. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">There is a Cajun restaurant no far from me here in Scarborough and while it is not a vegan restaurant, it does have a few really good vegan mains, one of them being blackened tofu.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">This is a dish so good that I thought I would try to make it myself. The first step was to go in search of blackening spice which I am absolutely positive I have seen in stores and it was labelled “Blackening Spice” but I was unsuccessful in my search.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">On the net I learned that there is no one recipe for blackening spice, that chefs make up their own mixture and go from there, but that they all have a few things in common: paprika and smoked paprika, cayenne pepper and black pepper, onion powder and garlic powder, oregano and a few other things like chilis etc. So I bought whichever of those spices I currently didn’t have in stock (and sadly it was a lot of them because I had recently done a purge of my spices) and I mixed everything on a one to one basis with a little extra smoked paprika because I like it so much, and a little less cayenne pepper because I figured it would be wiser to go easy on the cayenne and add more later. I think I was a little too easy on the cayenne. I will need to add more to the jar. I put it all in a mason jar and put on the lid and gave it shake to blend it.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I had a block of tofu left over from the tofu scramble yesterday. I sliced it into four slices, lightly coated it in canola oil and then dipped in my blackening spice which i had put in a shallow dish. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I made certain to coat the sides of the tofu as well, and then i put it in a hot frying pan into which i had put a little veggie broth so that the pieces would not stick.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">I fried them until they were as black as they were going to get and then served them on a bed of rice with steamed carrots and broccoli florets. It tasted exactly like the blackened tofu at the restaurant and the only difference was that my tofu pieces were not entirely black like they are at the restaurant. Nonetheless they were black enough, and it was a great meal - tasty, visually intriguing and well-balanced. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 18pt;">Now that’s downright vegan!</span></div>
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Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-21169656234942201562018-09-06T13:03:00.002-07:002018-09-06T14:36:46.519-07:00But Protein Tho<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: "Helvetica Neue"; font-size: 11px; font-stretch: normal; line-height: normal; min-height: 13.1px;">
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<span style="-webkit-font-kerning: none; font-size: 16pt;">What is it about veganism that inspires people to be suddenly worried about my protein intake? In my pre-vegan days, if I only felt like eating an apple for breakfast, no one ever said “Hey, what about protein at this meal.?” And I can guarantee if I saw one of my non-vegan friends having an apple I never said, “Hey, what about some protein with that apple?”</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">This is a perpetual annoyance for all vegans - it’s right up there with people insisting that milk is not cruel or eggs from free-run hens are ok eggs.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">It isn’t hard to get all the protein that one needs in a day. </span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Here is a typical day</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Tea - I have several cups of tea in a day, probably too many, if such a thing is possible. I use at least a cup of soy milk during the day in tea, at 9 grams per cup.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">This morning I had over-night oatmeal for breakfast.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">1 cup of soy milk = 9 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">1/2 cup of oatmeal = 5 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">10 almonds. = 3 grams of protein </span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">1 tablespoon of dried cranberries = negligible protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Total protein for breakfast = 17 grams.</span></div>
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<span style="font-size: 16pt;">Lunch</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">For lunch I had a sandwich made with whole wheat bread and Yves vegan turkey slices (not made from a real turkey)</span><br />
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Two slices of whole wheat bread =. 7 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Five slices of Yves vegan turkey = 10 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Two slices of Chao cheese. = 0 protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">1tablespoon of Just Mayo. = negligible protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">1 banana. = 1.1 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Total protein for lunch. 18 grams of protein</span></div>
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<span style="font-size: 16pt;">Dinner</span><span style="-webkit-font-kerning: none; font-size: 16pt;"></span></div>
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<span style="font-size: 16pt;">I had a delightful tofu scramble for dinner.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">One red pepper, chopped = 2 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Half an onion, chopped. = .5 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Tofu 175 grams = 30 grams of protein</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Spices = 0 grams of protein.</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">Total protein for dinner 32.5 grams</span></div>
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<span style="-webkit-font-kerning: none; font-size: 16pt;">So my total of protein for the day is 76.5 grams (when you include the soy milk for my tea) which is above the daily recommended requirement for a woman my age. </span></div>
Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2tag:blogger.com,1999:blog-382288838687106264.post-86757383590717922102018-09-05T09:01:00.003-07:002018-09-05T13:48:54.555-07:00Inspiring Cookbooks<br />
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<span style="box-sizing: border-box; color: #424242; font-family: "source sans pro" , sans-serif; font-size: 16px; text-align: justify;">I’m an unabashed vegan cookbook collector: I have three full or partial shelves of vegan cookbooks chez moi, and I also have 34 vegan cookbooks that are e-books so they’re on my iPad and can travel with me. </span><br />
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<span style="box-sizing: border-box; color: #424242; font-family: "source sans pro" , sans-serif; font-size: 16px; text-align: justify;">It would be hard for me to select a single book that is my favourite or that inspires my cookery because I’ve borrowed from all of them, but the only one I’ve purchased twice Is John Robbins <u>May All Be Fed.</u> I purchased it twice because I had mislaid it and was upset about it. By the time that happened, the book was out of print and i had to purchase it from an old books reseller on-line, but it was totally worth it. Now I have a copy for my house and my summer cottage.</span><br />
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<span style="box-sizing: border-box; color: #424242; font-family: "source sans pro" , sans-serif; font-size: 16px; text-align: justify;">One of the reasons why I absolutely needed to re-purchase the John Robbins book was for the Oatmeal Apple Ginger cookies. They are absolutely superb in every way. I just love them. I believe they were an invention of John’s son.</span><br />
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<span style="box-sizing: border-box; color: #424242; font-family: "source sans pro" , sans-serif; font-size: 16px; text-align: justify;"><br /></span>Lisa Turnerhttp://www.blogger.com/profile/00407632388748187518noreply@blogger.com2