yummy bread and muffins

Waste not want not....an old proverb meaning if we waste less we will want less.  Sounds good to me! Less I have to buy (hahahaha).

Any who, me and my son have been juicing on and off for a few months.  So we have been saving the pulp from the fruit and the vegetables we have juiced instead of composting the pulp.  Why you ask?  Let me tell you!  The pulp would be a great addition to the compost but I thought how great it would be inside recipes.   When we juice we would make sure to save the fruit pulp separate from the vegetable pulp because certain recipes would not taste that well with the mixture if they were combined.  I use the fruit pulp in baking recipes and the vegetable recipes in some bread recipes but mostly in savory recipes like soups.  I have been freezing the pulp in quart size bags because I ran out of my freezer safe mason jars.  They will keep in the freezer for several months to use in recipes later.

This weekend for Earth Day we decided to use some of that fruit pulp for bread and muffins, since our budget was a little binding we did not make it to some Earth Day events. 

*This recipe is vegan, if you prefer a traditional recipe I put substitutions below the directions.

muffin or bread recipe

• 1 cup sugar
• 1/2 cup soy milk
• 1/4 cup cornstarch mixed with 1/4 cup water
• 1/4 cup agave nectar
• 2 tsp vanilla
• 2 tsp cinnamon (optional if using veggie pulp)
• 2 tsp nutmeg (optional if using veggie pulp)
• 2 2/3 cup flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3 cups pulp of fruit or veggie

this recipe makes one loaf of bread or 24 regular size muffins

bake at 350 degrees 25 to 45 minutes or until knife pulls clean from center.  If making muffins it will cook faster so check center earlier whereas bread takes a bit longer hence the range in cooking time.

do not over mix ingredients

mix the cornstarch in a separate bowl with the water to ensure the cornstarch has no lumps and is well mixed then put in with wet ingredients.

I mixed the dry ingredients in a bowl first while my food processor/blender mixed all the wet ingredients.  I use the blender because I really wanted the pulp to be mashed and blended. 

Substitutions: if you are into non-vegan stuff that is...

• 2 eggs in place of the cornstarch
• honey instead of agave nectar
• dairy instead of soy milk or almond milk

 oops there was once 24....hmmm

I use parchment paper to line the pan to make it easier to remove the bread.

This is the pulp I used from my juicing.  Defrost, put in blender/food processor to break it down and mash it up. Oh so good....

Next bread and/or muffins, something savory with pulp from the veggies I used from juicing.  I have a mixture of celery, kale, licorice root, broccoli, spinach....hmmm what to make?

What suggestions do you have for a recipe with veggie pulp?  Send me some ideas I would love to try them.

~Deanne

Yeah it is Friday..Easter just around the corner.

I had planned a rather large post regarding Easter and some greener options but scrapped the whole thing in disgust!!!  My lack of focus this week, thanks to major finals in school my brain is mush.  So I put this little gem together in a flash and splash!!!

Whether Easter brings images of bunnies and egg hunts...

Or remembrance of a sacrifice.

It is a great time for family, food and friends.  Enjoy it some greener options like natural dyes for your Easter Eggs, buy organic foods including that main meat dish (if you are a meat eater that is) so it is free of all those nasty chemicals and hormones and lastly go for fair trade organic candies.

Most of all avoid the trap of buying chicks and bunnies!!! I know they are super cute but please refrain...

Unless you are thinking of making your own chicken coup those cute little yellow furry chicks grow up and are not so cuddly anymore.  And bunnies, well there isn't as many shelters complaining about the onslaught of dropped off bunnies, why because people release them into the wild or neighborhoods (then they multiply).

Portobello Stroganoff, Vegan

Here are a few food ideas (a cook I am not so these are off some sites I follow)!

Easter Olive Calzone, Vegan

"Ham", Vegan

Hot Cross Buns

Can't forget all my fav sugary treats...but veganized! Fantastic!!

Raw Cadbury Eggs, Vegan




Vegan-carrot-cake



Bunny Cake

Peanut Butter Eggs

Enjoy your Easter, maybe even incorporate one or two of these vegan ideas or all!

~Deanne

thumper look-a-like pic

Christ pic

baby chicks pic

baby bunnies pic



Jazzy Vegetarian



I have been watching more and more PBS programming as of late.  I do not use cable or direct TV to receive programming because I see it as a waste of money.....so many channels no real content.  Well regular network programming has seemed to become much of the same, all contest, competition and reality shows too.  So back to good ol' PBS!

I happened to fall upon a time slot one evening and found this fantastic little cooking show Jazzy Vegetarian.  Now weather you are a vegetarian, hard core vegan or a meat eater this show will help you enjoy making delicious alternatives to your everyday carnivore centered meal.  Even if you decide that you are just incorporating one day or two days or even maybe three days a week to a healthier side of cooking this is the place to stop. 

Of course the day I happened to find her programming it was all about Chocolate!! My all time fav!  What a show that day...yummy!  Her recipes are easy to follow and easy to make at home.  No big time production with a ton of steps involved...even the most hard core meat eater would enjoy it!

Check it out on PBS...here is the link and find your local station times.

Of course here is her website Jazzy Vegetarian.

Check it out...you will be pleased I assure you.

~Deanne

Scalloped Potatoes!

Scalloped Potatoes are one of my favorite comfort foods but....dairy is not my friend.  Let us just say that it makes my tummy not too happy when I consume dairy.  I can tolerate it....

I have tried to make a dairy free alternative many times before without much success. I think I have finally found one that tastes pretty darn good. Sorry the pictures are not the best...

Recipe: all my ingredients are organic and vegan

• 4 to 6 potatoes, depending on size & amount you want to cook
• 1 to 2 cups as needed unsweetened: soy, almond milk, or rice milk
• 1 package each of tofutti sour supreme and tofutti cream cheese
• vegan cheeses I used 2 packages each of cheddar and mozzarella (super duper cheesy)
• 1 cube vegan butter
• 1 medium onion
• 1 to 2 garlic cloves minced
• unbleached flour 1 to 2 tablespoons
• salt, pepper, cayenne pepper to taste

*bake 350 for 1 hour covered and additional 30 minutes uncovered



This has all the potatoes are peeled sliced and have vegan cheese ready for sauce mixture. You could pre-cook the potatoes to speed the baking process. Reserve some cheese for the very end.

In this pot I started with one cube of butter, diced onions (cooking until translucent) then added garlic, milk, flour to thicken and spices. It is darker than most rues because I do not use unbleached flour so it is darker than white bleached flour.

Now the sauce mixture has been added to pan of potatoes and cheese, and mixed.

Added a hand full of cheese on top, cover with foil bake for at least one hour before removing.

The finished product. I used more cheese than normal only because I was craving some extra cheesy ooey gooey hot mess!

~Deanne

PS I made quite a lot....so I did freeze serving size portions for later.....yummy!  It takes really good fried in a pan the next morning with eggs and hot sauce!!!!!

My son says any day is a good day for pumpkin pie!

My son loves pumpkin pie....me not so much! With that being said, I do enjoy making pumpkin pie for him and for grandpa!  They love pumpkin pie and I want to make it yummy enough for me to eat, maybe a little hidden healthy too.

Here are two ways to enjoy some pumpkin:

Pumpkin Pie
I first started using this recipe from the Mori Nu website.
The only time I vary it is when I buy the Organic Canned Pumpkin Pie Mix instead of plain Organic Canned Pumpkin because I enjoy being lazy it has all the spices mixed!

Ingredients
1-1/2 packages Mori-Nu Silken Lite Firm Tofu*
2 cups Organic canned or cooked pumpkin
2/3 cup honey (use agave nectar for vegan option)
1 tsp. vanilla
1 Tbsp. pumpkin pie spice or next 4 ingredients
1-1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 unbaked 9" pastry crust (you can make your own but I am lazy...haha)

Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well. Pour into unbaked pie crust. Bake in preheated 350 degree F oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve. You can use the extra firm instead, I have done both.

I top my pies with non-dairy whip cream since my son and I have some digestion issues with dairy.  I have made my own with not that much success but have enjoyed SoyaToo Whip Cream.

Pumpkin Cheesecake

I do happen to enjoy this pie because the pumpkin is not so over-powering.  I cannot remember where I first saw this delicious recipe.



12 ounces firm silken tofu, pressed and drained
8 ounces Tofutti Cream Cheese (my preference you can use any cream cheese of your choice)
1 (14 ounce) organic canned pumpkin
1 cup sugar
3 tablespoons flour
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon baking soda
1 prepared graham cracker crust (again I prefer being lazy you can make your own crust if you're Martha)

Preheat oven to 350 degrees F. Puree all ingredients (except of course the crust silly) in a blender or food processor until smooth.  Pour into pie crust and bake for 50 minutes. Allow to cool for 30 minutes, cover and refrigerate for at least 4 to 6 hours before serving.

Bonus pumpkin recipe

pumpkin chocolate chip cookie

Grandpa found my son these cookies in a store and we both are addicted.  So I tried to make some, enjoy!

1 Can of Pumpkin (1.75 cups)
1 Cup Granulated Sugar
0.5 Cup Vegetable Oil
1 Cup Applesauce
2 Cups All Purpose Flour
2 tsp. baking powder
2 tsp. cinnamon
0.5 tsp salt
1 tsp baking soda
1 tbsp vanilla

2 cups vegan chocolate chips (you of course don't have to go vegan but why the heck not, just try it)

Preheat oven to 350 degrees. Combine pumpkin, sugar, vanilla, oil, and applesauce. Combine flour, baking powder, baking soda, cinnamon, salt and add to pumpkin mixture gradually. Mix well. Bake in oven for 12-15 minutes or until light brown and firm.

Try these yummy holiday or any day recipe with a ginger latter, pumpkin spice latte, or hot apple cider.

For some drink ideas try this site or on this site!

Enjoy!

~Deanne





Tomatoes....

Making tomato sauce and salsa with these beauties today!

Fresh from the farm tomatoes!

Tomatoes boiling in hot water

tomatoes straight from boiling water to ice bath

peeled tomatoes

Saute those onions for the sauce


If you can get fresh ripe but not too ripe, straight from the farm or better yet grow your own the fantastic.

Here are some steps for getting ready for some sauce:

1. Get a pot of boiling water ready
2. put tomatoes (a few at a time) in boiling water for 1 to 2 minutes at the most
3. immediately remove and put into an ice bath until cool
4. peel tomatoes
5. cut remove any tough parts and seeds
6. put tomatoes in pot cook down to thicken sauce tomatoes will combine all on their own with very little need to mash if cooked long enough on low
7. at this point I have sauteed and cooked down onions cucumbers/squash (I just canned these 2 days ago) now add to sauce for some extra veggies and flavor
8. add your favorite spices and/or garlic at this point
9. let simmer until desired consistency
10. you can now can or freeze the sauce when done cooking to desired taste and consistency

 

Next pics are for the salsa!

tomatoes squash zucchini for salsa

jalapenos for salsa

red onions for salsa

Here are some steps for the salsa:

1. dice 6 tomatoes, 1 or 2 red onions, bunch of cilantro, 2 or 3 cloves of garlic, peppers, chilies to  taste I also added some finely minced squash & zucchini to this one
2. add some lime juice, little lemon juice
3. let sit over night enjoy

If you have not canned before check out some canning kits on amazon, there is a canning link on my page under organic finds. It is an amazing way to save money, it doesn't take that much time plus you control what goes into your sauce.

~Enjoy! Deanne

Bountiful Harvest...another way to save a penny :}

Evan helping by cutting veggies for blanching/freezing!

Pot and strainer of boiling water

Squash and Zucchini soaking in water and vinegar

cooling in ice cold water



In my quest to be 100% debt free in 10 years or less, I am turning to the ways I grew up using.  Grow it, can it, freeze it and make your own sauces, soups and salsas! 
Saves me money, and I know what is in my food or how it was prepared.

I was lucky enough to receive some amazing veggies.  I decided to put aside some that I would eat in the next week then the rest my son and I cut, blanched and put into freezer for later use.

I know that many are a bit worried about the E-Coli that happened recently in Germany.  So first and foremost know where your food comes from and how they grow it.  If you are not growing your own and know what is in it then you need to know more about what  you are buying.  All farmers unless they specifically say use fertilizer that contains manure from an animal.  That manure is all over your veggies so if you are not washing it properly and cooking it at high temps then you will eat it.  Then you will potentially get sick from the E-Coli.  This amazes me because I grew up eating veggies straight from the ground and not washing them but then we grew them in our back yard with our own compost.

Anyways, I always wash my veggies in water with vinegar.  The vinegar helps to kill the bacteria on the surface of the veggies and helps to remove any waxy coating.

Now on with the blanching.

1. wash as directed
2. have a pot of boiling water ready to go
3. I like to have a strainer right in it making the transfer from hot to icy water easier
4. cut into 1/2 inch rounds put scraps into your back yard compost (nothing goes to waste)
5. put into hot boiling water for 3 minutes
6. then put into icy water until they are completely cooled down
7. put the cooled veggies into freezer safe bag or better yet a vacuum seal bag to suck all the air out
8. if you are using a freezer safe bag you will need to suck the air out by using a straw
9. zip the bag closed to the straw suck out the air remove straw zip closed quickly
10. put into freezer mark the bags with date and name of veggies

~Deanne

Have fun!

P.S. I have found having my son help me prepare and cook food gets him to eat the outcome a lot more often.   Especially when it is veggies!

I also received these amazing tomatoes and some jalapenos (not pictured).  So now my son and I will be making sauce, canned tomatoes and of course first thing....salsa!  Can't wait to show you what we have done.

Kale Chips

*image*

I finally made me and Evan (my son) some Kale chips!  So yummmm!

Preheat oven to 350 degrees

Grab some organic kale, wash rinse dry tear into pieces remove stems

Throw it in a bowl, I find using a bowl first to coat the kale much easier than putting on the pan.

1 tablespoon of olive oil

1 teaspoon of sea salt (I was a bit more generous with the salt)

put seasoned kale chips on a cookie sheet, I lined mine with parchment paper

bake 10 to 15 minutes or just until the edges brown not burnt

I like to add chili powder with the salt for some spice.  Get creative with it spice it up!

These pass the kid test, what a way to get some yummy goodness into your body and your kid's body.



Cinco de Mayo

*image*

History of Cinco de Mayo is the celebration of the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War.  What was once a minor holiday in Mexico has grown in the United States a huge party that includes heritage parades, mariachi music and festivals.

Start your own traditions with some recipes found on veg web to spice up the day.

Pickled Nopales Salad

Crispy Chick'n Taquitos

Baha Tofu Tacos with Cilantro Cole Slaw

Simple Avocado Enchiladas

Fabulous Fruit Flan

I don't know about you but that flan is the first on my list to try!

~Deanne



Baked by Rachel

Baked by Rachel

Just had to promote my cousin's business!  She makes the most fabulous delicious treats.  I am sure you can order an all organic version too if you ask her!  Please check out her site, she is so talented.

~Deanne

Here are some more to delight you!

Hummingbird Cake



Lemon, Strawberry, Chocolate, Vanilla Cake bites (see top pic)

More yummy cake bites.

Ribbon shaped cookies.

Yummy!  Great job Rachel.

Day 8 try a vegetarian meal

Going meatless for just one day or/= 1 pound of meat you can save:

12 pounds of grain
55 sq feet of rain forest
2500 gallons of water

Plus you will add some health benefits too.  You won't die from giving up meat for one day, try it for say 3 out of 7 days!

For more vegetarian/vegan recipes!

Each recipe has own link below picture.

Spicy Noodles

Mushroom Bolognese

Even a simple tomato sauce and noodles of your choice with organic vegetables.

But of course some desert....

Mmmmmm Pie



Organic Wine

Of course any of the ingredients and wine can be found at most grocery stores, Trader Joe's, Sprouts and Whole Foods.

Here are some quick items from Amazon, not the whole recipe list of any of these but a start.

 

Enjoy!

Deanne