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Tuesday, March 21, 2017

Half-Cup Blueberry-Maple-Walnut Pancakes


I had a craving for pancakes the other day. I don't know why, I just did. And, recently, when my alternative care medical practitioner put me on a very restrictive diet (not much more than the diet I was already one, but some things I hadn't been eating were allowed) he did permit me peanut butter (which I love) and berries. Since I'm allergic to strawberries, that, in my mind, meant blueberries and blackberries.

So I decided to try my hand at pancakes. I started with my 1/2 cup (hence the "Half-Cup" in the name) and took 1/2 cup of pea protein and 1/2 cup of almond "flour" (meal). To this I added 1/4 cup chopped walnuts, 1/2 cup blueberries (plus a few blackberries -- both were frozen), 1/4 teaspoon each vanilla powder, stevia powder and maple extract. I then added 1/2 cup (chunky) peanut butter and 1 cup (or two 1/2 cups) almond "milk". I blended it all together.

I took a parchment lined cookie sheet and spooned out the batter into rounds (the first day I had 4, the second day I had 7 and today I have 9). I put them in the oven -- this took some figuring out -- the first day, I put the temperature on 400F and left it in for 17 minutes (it got at big scorched), yesterday I put it in at 400F for 15 minutes (a bit less scorched). Today, I started at 350F and left it 13 minutes, then another 5 and then another 5. And that seems to work....

Sunday, January 1, 2017

Wheat (Grain) Free Kishka


I decided to make some easy to eat food to put in the freezer for later on. So I was thinking yesterday about how I could make vegan kishke that I could eat with my current "nuts, non-starchy vegetables, pea protein, herbal tea, stevia" and pretty much nothing else diet. I realize that people who are allergic or sensitive to nuts can't eat most of these recipes, but I can't eat much of anything else.

Anyway, I made some "flax eggs" -- 1/4 cup ground flax seeds with 3/4 cup of (filtered) water -- and whirred it together in a food processor -- then I added 1- 1 1/2 cups loosely measured coarse shredded carrots (I used a mix of three different colors of carrots) and whirred some more. Earlier, I had minced up 4-6 cloves of garlic (I leave the garlic for 1/2 hour before I cook with it) then, after about 15 minutes, I sliced up 3 scallions, greens and all and sauteed them in a tablespoon red palm oil (you can use coconut oil also) with 1 1/2 teaspoon of my spice mix (I use a mixture of many spices that I mix myself) and 1/8 teaspoon (or to taste) pink or sea salt. I also soaked a handful of dried mixed mushrooms (broken into smaller pieces) and strained them and put them in with the scallions. After the half hour of waiting was up, I added the garlic.

After the scallions, mushrooms and garlic cooked through and cooled a bit, I added them to the "flax eggs" with the mushroom soaking water. I whirred it around and put it in a mixing bowl. To this, I added 1/2 cup each of unflavored pea protein, almond "flour" (meal) and hazelnut "flour" (meal). I mixed that all together (with a spoon and my hands as needed).

I put the "dough" into parchment lined aluminum foil and rolled them like a tube and twisted the ends (parchment paper inside the foil) and baked them at 350 degrees for 40-50 minutes.

Tuesday, August 23, 2016

High Protein Vegan Cake


I was energetic in the kitchen yesterday and decided to make a cake with pea protein. I often make sweets with stevia and pea protein (I don't like to have smoothies/vegan shakes every day and even if I wanted to, I can't on Shabbat and Jewish Holidays). Yesterday, I even did a spread sheet of the nutritional breakdown of the base recipe.

This is the recipe for a base cake -- you can add all sorts of things for the flavor -- vanilla (the cake I made yesterday was vanilla spice -- I put in 1 teaspoon of powder vanilla, 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon each ground coriander and ground cloves and 1 teaspoon -- equal to about 4 cups of sugar in sweetness -- powdered stevia [when it comes to stevia, different types sweeten differently, so my advice is to get used to the sweetness of the stevia you use and adjust to taste]), you can try cacao powder for chocolate (with or without cacao nibs to simulate chocolate chips), lemon (using lemon juice and/or grated lemon rind/zest), fruit in general (frozen blueberries work nicely), nuts (pecans and walnuts are probably best, almond would probably work also), etc.

Cake Base recipe:

1/4 ground fax seeds (whirred in the food processor with 1 cup filtered water) = "flax eggs"
2 cups Unflavored Unsweetened pea protein powder
1 cup each Almond and Hazelnut meal/flour (or any combination of nut meals to equal 2 cups)
2 Tablespoons Cashew (or other nut) butter
2-3 cups Cashew (or other non-dairy) "milk"
Flavor ingredients (including Stevia) -- see above

Add the Cashew butter to the "flax eggs" and whir until blended. Put the protein powder and nut flours in a bowl, add the flavor ingredients, "flax egg"/nut butter mixture and Cashew "milk" and mix (with a mixer or a spoon) until all ingredients are blended in and the batter is "cake batter" consistency. Put it in an 8" square pan (I line mine with parchment paper so it comes out easily) and bake for about an hour at 350 degrees (check at 45 minutes and then every few minutes after that).

Table of nutritional information:

Serv sizeCaloriesFat gramsSat Fat gramsCarbsProtein
Entire Cake24851501170222
1/16 Cake155.31259.3750.68754.37513.875
1/8 Cake310.62518.751.3758.7527.75

I try to get around 30 grams of protein per meal, if possible, so I like the 1/8th of the cake -- I put on "icing" -- which I made from cashew butter, stevia and cashew "milk" and a bit of vanilla (1/4 teaspoon), and cinnamon (also 1/4 teaspoon) -- about 1/3-1/2 jar of cashew butter and "milk" until I get the consistency I want. (I whir it up in the food processor -- my food processor has a place on the cover where I can add liquids without stopping and opening the cup)

I'd love to hear from anyone who tries this how the base recipe works with different flavor additions.

Saturday, July 23, 2016

Slow Cooker Easy Barley Mushroom Soup


I know it's been a while since I put up a recipe. That's because I'm currently on a high protein low carb diet. So I'm making a lot of almond/hazelnut "flour" cookies (with pea protein powder) and other things with those ingredients (to get protein).

But I also have been doing some cooking for my parents. While much of it isn't vegan (neither of my parents is vegan, but my Mom can't eat dairy and my Dad can't eat white flour, sugar, etc.) but I do make them a Barley Mushroom soup that they like (I can't eat it, so I have to go by their opinion). Over the weeks I've been making it, I've sort of perfected it into a pretty easy recipe.

This is for a slow cooker. Into the slow cooker, I put one 32 oz container of " Imagine Portobello Mushroom soup " -- add one cup pearled barley, one 8 oz container (or more) of (rinsed) sliced mushrooms (baby bella are best, but white mushrooms are good, too), slice up two carrots, and one stalk of celery (with leaves, if there) -- I also add spices (I don't put in salt because my Mom uses no-salt and my Dad uses sea salt) -- black pepper, parsley flakes, onion and garlic powders, and paprika -- I mix it together in a spice bottle and use 2 teaspoons.

Fill the pot up with filtered water (leaving room at the top so it doesn't boil over) and cook on high until it's warmed through, then cook on low until you're ready to eat it (I usually make it about 8 or so hours before it's eaten, but we leave it on and the next day it's still good).

Thursday, February 18, 2016

Veggie Lasagna


I love Lasagna. This recipe is based on the Hungry Girl's Lasagna Recipe after I saw the Hungry Girl on Dr. Oz . My version of the recipe, besides being vegan, is a little different. For example, I can't eat nightshades (which includes tomatoes and eggplant, both in her recipe).

This all started today when I went to one of the local Shop-Rites (because I wanted to go to Green Acres, which is a health food store across the road) and I found red cabbage and cauliflower in the organic section and I was telling the cashier what I was planning on using the cabbage and cauliflower for and I found out she was also a vegan, so I told her to look for my blog (if you read this, which means you found it, let me know in the comments and let me know what you think of the recipes here).

So I took pics as I was making the lasagna (which I haven't tasted yet) -- so here goes (sorry about the quality of the pictures):
This is how I sliced up the zucchini on the cutting board
I started up by slicing the zucchini lengthwise into Lasagna Noodles type slices. Then I lined them up on the bottom of a loaf pan.

I sauteed veggies in olive oil (I used sliced fresh red cabbage, frozen and dehydrated organic mushrooms, frozen kale, spinach, and mixed veggies -- cauliflower, broccoli and carrots -- for the most part) 2 teaspoons of my spice combo (into which I mixed 2 teaspoons each of smoked paprika, chili powder, turmeric, coriander, ginger 1 teaspoon of chipotle (ground), cinnamon, cumin, 1/2 teaspoon cloves, all spice, nutmeg but you can create anything you like a lot) and flaked dulse (a red sea vegetable)
Zucchini lined up in a loaf pan
This is the veggies sauteing in the pan
While the veggies were sauteing, I steamed a small to medium head of cauliflower. I steam it until it is very soft
This is cauliflower in a steamer pot

I sprinkled almond meal/flour on the zucchini
I sprinkled almond meal/flour (3 Tablespoons) over the zucchini (to simulate cheese). 

I spooned some of the sauteed veggies on top of the almond meal

When the cauliflower was soft enough, I took the cauliflower and about 2-3 cups of cashew (or almond, if you prefer) "milk" (unsweetened!!!!) in a blender -- I added a teaspoon of my spices and about 3-4 serving (large) spoons full of the sauteed veggies and whirred it all up (stopping and stirring as needed). I then spooned the sauce over the veggie layer. I then added another zucchini layer and another layer of cauliflower and baked in the over at 200 degrees until it was warmed through.

Spoon the Cauliflower sauce over the veggies

Sunday, December 6, 2015

If They're Nut Latkes, What are They?


It's the first night of Hanukka and I wanted to make Latkes, but I can't eat potatoes (they're nightshades). So I took my 3 Tablespoon measure and took 3 Tablespoons each of Ground Sesame, Hazelnut "flour" and Hemp Seed. I added a teaspoon of my spice mix, a pinch of salt and a teaspoon of mushroom powder. I added enough filtered water to make a batter. I then added a handful and a half of shredded carrots (multi-colored -- I get it at Shop Rite). I shaped it into 3 patties and fried them in olive oil, flipping once.

I also took an avocado, added 1/4 teaspoon of my spice mix and a bit of lime juice and a sprinkle of olive oil and mashed it all together (I can't eat apple sauce either, right now).

I put the patties on paper towel and put the avocado spread on. They were delicious. I think I may try it again tomorrow night :-)

Friday, June 26, 2015

Low Carb Noshes and "My 600 lb Life"


I'm sorry if I haven't put in any new recipes in a while. I'm, as usual, on a new diet. A few weeks ago, I was told to, at least temporarily, eat a low carbohydrate high protein diet. Anyone have any idea how hard that is for a vegan??????

So, even though I was told a while back to get off soy for a while, I figured there wasn't much else I could base my meals on, particularly before I was able to procure pea protein. So I was eating tofu for the first week or two. But it seemed to be negatively affecting my gall bladder, so my medical practitioner had me switch to seitan (glutan). (It's ironic that I can't eat wheat but I can eat glutan -- I guess it's something else in the wheat that's an issue for me, but I digress...)

In any case, I've had to totally readjust my eating habits. I've been doing this for about a month or so now and, while I have only lost about 5 pounds, my blood sugar has changed. For those of you who don't know, there are basically three levels of high sugar -- the first level is over 140 -- that makes you diabetic. Between 126 and 139 is high pre-diabetes, between 100 and 125 is sort of low pre-diabetes. Ideally, fasting blood sugar should be under 100. A few days before I started this diet, my blood sugar spiked at 202. When I started with eating the tofu, it went down a bit (mostly 145-185) but since I started with the gluten and no soy, it started coming down. After about 2 weeks, I had four readings under 110 -- two of which were under 100. I hadn't had 4 straight days like that in ages (years, possibly????). Actually, after that, I even had days in the 90s and even in the 80s. It was low enough, in fact, that I decided to give blood last Sunday (Father's Day, also my birthday - My Father's Day Birth on Hubpages ).

So at this point, I hope this way of eating is temporary, but even if it is, I still have to eat now. So while I'm nibbling on nuts (mostly cashews), I have also come up with some ways of adding food to my diet.

Since these things I'm going to list are mostly calorie free, they don't have a lot of carbohydrates. I'm making Gello, Vanilla Pudding, Lemon Pudding (just add grated lemon rind/zest to Vanilla Pudding) and I also started making muffins out of my protein powder (Yellow Pea Protein) and breaded zucchini.

The Gello I'm making from Agar (a sea vegetable that gels), Celestial Seasonings tea (I'm using their new "Watermelon-Lime" flavor) and stevia. I take a 5 cup container and fill it almost to the top (or just measure out 4 cups) with cold filtered water, add 4 tea bags (choose your favorite flavor or flavors) and stevia to taste (I use the equivalent of 1 cup of sugar). Once the tea bags have steeped enough (I use the same ingredients to make 1/2 gallon iced tea except I add 1/2 gallon of water and put it in a pitcher), take the mixture, one cup at a time (approximately), and put it with 1 tablespoon of agar into a blender and blend until I've done this four times, emptying the blended contents into a pot. I then boil it up and simmer for 5 minutes, let it cool and put it into a container in the refrigerator. (It doesn't always gel well, so I sometimes add a bit of konjac -- about 1/2 teaspoon.)

To make the pudding, I use cashew milk instead of iced tea, add stevia, vanilla to taste (I use 1/2 teaspoon of vanilla powder) and I use 1 1/2-2 teaspoons of konjac. If I want lemon, I add about a teaspoon to a tablespoon of grated lemon rind. I blend the konjac little by little, boil it in a pot, let it cool and put it in the refrigerator.

I've been watching "My 600 lb Life" these days and I wish Dr. Younan Nowzaradan, the doctor on the show, would tell these people about the above (making desserts with stevia and making Gello that way) and about my favorite filling food -- Miracle Noodles. (To use the Miracle Noodles, open the package and pour it into a strainer, wash and drain)

I do two major things with Miracle Noodles -- one with the "Rice" and the other with the "Fettuccini". The "rice", I use with my main dishes (for tonight, I made a marinated Hemp Tofu (the marinade is made from Lemon and spices and stevia and cashew butter) with vegetables (mushrooms, shallots, etc.)) -- I put the "rice" on the bottom, then spoon the main dish on top (in a covered loaf pan) and put it in the oven (at about 200 degrees) to warm. 

The Fettuccini, I use for breakfast. I take 1/2 cup cashew milk (almond milk should work, too) and add 1/2 teaspoon each cinnamon and pumpkin pie spice, add stevia to taste, sometimes a "shnip" of peppermint extract and boil it up. When it's blended (sometimes you have to "open" the blobs of spice with a fork) and boiling, add the drained miracle noodles to the spiced "milk" and simmer on low for a while. Turn off the stove and let it sit for a few minutes and eat. 

The noodles have no calories, the cashew milk (unsweetened) has 25 calories a cup (so 1/2 cup has 12 1/2 calories), so we're talking VERY few calories.