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Sunday, September 24, 2017

Blueberry Breakfast Cake

ב"ה

I was at one of our local health food stores today where I met a young woman named Monet (sorry if I spelled that wrong). Somehow, we got to talking about us both being vegans and I mentioned that my diet was even more limited. She asked me what I ate for breakfast and I told her that lately I've been eating a Blueberry Breakfast Cake.

I started making the Cake after I began by using this recipe for Blueberry Breakfast Scones, but I started getting too lazy to make the batter into scones, so I use a loaf pan (lined with unbleached parchment paper).

I start with 1/2 an 8 ounce jar of organic unsweetened peanut butter (I like crunchy), 1/2 cup of pea protein (unsweetened, unflavored), 1 teaspoon powdered stevia, and flavoring, like vanilla (1/2 teaspoon powder) or grated organic lemon rind (from about one lemon), for example, 1/2 cup of (unsweetened) coconut milk (or almond, soy, cashew milk) and 1/2 cup almond "flour". I mix it all together. Then I add 1 cup of frozen, unsweetened organic blueberries. (Sometimes, I add 1/4 cup chopped walnuts.) Adjust the consistency with more coconut milk (if it's too stiff) or almond flour (if it's too loose). Pour it into a loaf pan (lines with parchment paper) and bake at about 300 to 350 degrees from 20-30 minutes. Check after about 20 minutes to see if it's "done" and bake more if needed.

I put it in the refrigerator and cut off a "slab" every morning -- sometimes I warm it in the oven (for a few minutes at about 250 degrees) or eat it cold. Hope you like it.

Tuesday, March 21, 2017

Half-Cup Blueberry-Maple-Walnut Pancakes

ב"ה

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

ב"ה

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.