Weekends are Back!

standard May 15, 2011 Leave a response

I love being HOME on a Saturday! I have missed the early morning trips to the farmer’s market, running through the neighborhood before everyone is up, baking a hot breakfast, prepping food for the week. Although the only one of those things I did this Saturday was the Farmer’s Market, I am still enjoying knowing I have more Saturdays like it to come.

I did finally get a chance to making some almond butter and cashew butter this weekend. I love how much easier it is to make in the food processor versus the mini prep chopper. I made plain roasted cashew butter and then experimented with the almond butter. I should have actually measured the ingredients so I could remake it the same way – it came out fantastic!

Cinnamon Maple Almond Butter

Makes about  1 cup.

Ingredients (measurements are approximate as I just tossed things in):

  • 2 c unsalted toasted almonds
  • 1/4 c hemp seeds
  • 2 T flax seeds
  • 1/4 c maple syrup
  • 2 T cinnamon
  • 2 T coconut oil
  • 1/2 tsp sea salt

Steps:

  1. Grind almonds, hemp seeds, and flax seeds together in a food processor.
  2. Add remaining ingredients and process until smooth. Stop and scrape down the bowl as necessary. Be patient. This may take  a few minutes to get smooth.
  3. Seal in a jar and store in the fridge (so the oils from the almonds and seeds do not go rancid).


For the cashew butter, I just processed 1 cup of toasted and unsalted cashews with a tablespoon of coconut oil and a pinch of salt. The cashews processed very easily, so I got runny cashew butter very quickly. It definitely won’t last long!



Banana Bread and a Kind Review

standard September 11, 2010 Leave a response

The husband asked what was for dinner on Monday, and his response to my planned Moroccan Couscous was a request for spaghetti.  Not a good way to start a week of new dishes! But the meals I did make the rest of the week were surprisingly very flavorful and delicious, despite being a little time-consuming. I decided to plan a second week of Kind Diet meals since there were too many interesting recipes to only make one week’s worth.

The Sweet Potato Lentil Stew with Maple Cornbread was perfect on Wednesday after a day of torrential rain! Next time I think I will season it a little more liberally, but I am always anxious when using turmeric and cumin in a dish. The cinnamon helped to blend it all together nicely though.

Rustic Pasta with Pecan-crusted Seitan was the most complicated dish. Probably because it was two separate dishes in the book, but they were recommended together. For my first time using seitan in a dish, I was pretty impressed. Tofu and tempeh are not my favorites when working with a meat substitute, but seitan is made from wheat instead of soy and has a more authentic meat-like texture. I don’t really plan on eating it often since its a packaged and processed food.

On Thursday, I made an edited version of Snap Peas and Edamame, using red potatoes instead of radishes, making the dish similar to another meal I had made a few months ago. I think anytime you combine potatoes and snap peas with lemon and parsley you have a winning dish. It was just as delicious cold the next day at lunch.

Pumpkin is still MIA here, so this morning I made banana bread after my run. My body must want carbs after I run because I keep craving baked goods when I get home. First it was pancakes, last week french toast, and today banana bread. I got this recipe from the book’s website, not the book. And it is one of the best banana breads I have ever eaten!

Vegan Banana Nut Bread

Adapted from The Kind Life

Ingredients:

  • 1 c maple syrup
  • 1/2 cup earth balance
  • 1 tsp vanilla
  • 3 large ripe bananas, mashed
  • 2 T flax-seed mixed with 6 T water
  • 2 c whole wheat flour
  • 1 tsp baking soda
  • 1/4 c walnuts, chopped
  • 1/4 c pecans, chopped

Steps:

  1. Mix the flax-seed and water in a small bowl and set aside.
  2. Combine maple syrup, earth balance, and vanilla in a large bowl. Add mashed bananas and flax-seed mixture.
  3. Add 1 c flour and baking soda. Then stir in second cup of flour.
  4. Add in chopped nuts and combine well.
  5. Pour into greased loaf pan. Bake for 60-65 minutes at 350.

I think next time I might add some cinnamon. And maybe applesauce for one of the flax “eggs.” I made oatmeal muffins last weekend and used applesauce instead of the egg and it came out well even without adding extra baking powder, so I might attempt it again here since this bread puffed up a lot with the little baking soda and flax.

Next week I am trying out a lot of goodies from The Kind Life. Coffee fudge brownies still need to be made, and the lemon poppy-seed pound cake sounds delicious for next Saturday’s dinner in with friends. I’m also determined to make that Moroccan couscous! Here’s the plan:

Dinners

  • Monday – Moroccan Couscous
  • Tuesday – Pinto Bean Stew
  • Wednesday – Burgers with Summertime Succotash
  • Thursday – Burritos
  • Friday – date night out 🙂
  • Saturday – Arame Turnovers, Salad, Pomegranate-Lime Tea

Lunch

  • Cabbage and Cucumber Pressed Salad
  • Raw Snack Balls

Breakfast

  • Apple Cinnamon Oatmeal

I think I like this book because of all the warm comfort dishes. I am definitely ready for fall! And I think this book may be a keeper. 🙂

Happy Pi Day!

standard March 14, 2010 1 response

A blog I read called The Kitchn published a post about Pi Day on Friday, which inspired me to do some baking today, despite my lack of excitement about pie in general. My coworkers, however, are very enthusiastic pie fans, so they gave me a reason to go ahead and celebrate this fun math “holiday.”  I wanted to attempt the vinegar pie on The Kitchn‘s website, but I decided to make something a little more exciting, so I found and edited a recipe for Oatmeal-Pecan Pie. I substituted the corn syrup for maple syrup to enhance the feel of this traditional Thanksgiving food.  Happy Pi(e) Day!

Maple Pecan Pie