Anytime

PP Fresh Raw Cranberry Sauce

Vicki Raw Freshe Cranberry Sauce.jpg





Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com

Prep Time: 5 min





INGREDIENTS

  • 1 12 oz bag of fresh cranberries

  • 2 apples, peeled & cored

  • 1 orange, peeled

  • 2/3 c pitted Medjool dates (approximately 10)

DIRECTIONS

  1. Rinse and towel dry the cranberries

  2. Place the cranberries along with all the other ingredients in a food processor bowl.

  3. Pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky).

  4. Serve immediately at room temperature, or refrigerate to serve chilled.

Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at https://annarborvegankitchen.com for new recipes as soon as they are published

 Ann Arbor Vegan Kitchen

Ann Arbor Vegan Kitchen

















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PP Baked Tempeh or Tofu Marinade

Jeff Tritten Marinade and Marinated Tofu or Tempeh.jpg

Chef:  Jeff Tritten; A RespectfulLife.com
Makes:  4 Servings (Enough for 1 16 oz pkg of tofu or tempeh)
Prep Time:  5 minutes (to make Marinade)  10 min each side (for marinating)
Cook Time:  45 min  
Total Time:  1 hr 10 min (Making marinade, marinating & baking)

INGREDIENTS

Marinade

  • 2 medium garlic cloves, minced or pressed
  • ¼ c low sodium tamari (or low sodium soy sauce or coconut aminos)
  • 1 T ginger, freshly grated
  • 1 T Dijon mustard
  • 1 t ground cumin

To flavor & marinate

  • 1 16 oz pkg Extra Firm Tofu or Tempeh

DIRECTIONS

Marinade

  1. Whisk all marinade ingredients together.
  2. Place in a 9 x9 or pie pan.
Jeff Tritten Marinated Baked Tofu.jpg

Tofu or Tempeh

  1. Preheat oven 300 degrees F
  2. Slice into ¼“ strips
  3. Place Tofu or Tempeh into marinade, let soak up marinade for 10 minutes, flip.
  4. Spoon the marinade over the other side of Tofu or Tempeh, let sit an additional 10 minutes.
  5. Bake in oven for 30 minutes.  
  6. Flip and bake for an additional 15 minutes.
Jeff Tritten Marinade Baked Tempeh.jpg

TIPS

  1. Tofu will brown and puff up, Tempeh will brown.
  2. You can use hot-out-of-the-oven Tofu/Tempeh immediately for a sandwich.
  3. You can cool Tofu/Tempeh, and then use in a sandwich or stir fry, too.

Jeff Tritten is a respectful plant-based advocate.   He owns 'Respectful Living', a blog located at ARespectfulLife.com, and spends his time creating recipes, writing plant based nutritional information articles, being a small group leader for PBNSG.org, bringing plant based nutritional information to his local community at their farmers market and senior center, and creating a healthy vegan snack line.  Also find him on https://www.facebook.com/ARespectfulLife/, https://www.instagram.com/respectfulliving1/, 
https://twitter.com/respectfullivin, https://www.pinterest.com/MindfulLife1/, https://www.linkedin.com/in/respectful-living-74871b13a/.

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PP Pizza Flavored Gluten Free Potato Waffles

Nele Savory Waffles.jpg

Chef:  Nele Liivlaid; Nutriplanet.org
Makes:   2 - 4 waffles
Prep Time:  10 minutes (not including soaking time)
Cook time:  30-40 minutes
Total Time:  40-50 minutes

INGREDIENTS

  • 2.6 oz (approx 1/3 c) raw buckwheat groats, soaked
  • 2.6 oz (approx 1/3 c) millet, soaked
  • 2.8 oz (approx 1/3 c) gluten-free jumbo oats
  • 19.4 oz water (approx 2 1/2 c)
  • ½ t or less Himilayan salt
  • 1 t dried garlic or 1 garlic clove
  • 1 T onion flakes
  • 1 t dried oregano
  • 2 T ground flax seeds
  • 1.2 oz oil-free sundried tomatoes, soaked
  • Black pepper to taste
  • 2 t baking powder
  • 2 medium potatoes, peeled and grated (1 c) (add later)

DIRECTIONS

  1. Soak buckwheat and millet overnight.  Wash and drain.  Groats will absorb about 3.2 oz of water.
  2. Pour hot water over sundried tomatoes.  Let them soak for at least 15 minutes.
  3. Heat oven to 425 degrees F.
  4. Use a non-stick waffle form or spray lightly and pat out all excess.  Place waffle forms on a baking sheet lined with parchment paper.
  5. Finely grate potatoes.  You’ll have 1 c grated potatoes.
  6. Drain and rinse the tomatoes, cut them into smaller pieces and add with all the other ingredients (EXCEPT potatoes) in blender and blend until homogeneous batter forms.  Add liquid gradually.
  7. Finally mix in (don’t blend) grated potatoes.  Let sit for 10 minutes.
  8. Divide batter between waffle forms using ladle. 
  9. Bake waffles for 25 minutes, until you see they are quite firm and golden. 
  10. Remove from oven and let cool a bit.
  11. Then turn the waffles upside down on the baking sheet and let cool almost completely (about 20-30 minutes).
  12. When you touch the forms they should feel similar to your hand temperature.  If they are too hot, it’ll be trickier to get them off nicely.  
  13. Remove from the form.  
  14. Bake waffles for another 10 minutes until they start to turn golden.

TIPS

  1. Use more or less sundried tomatoes depending on how intense taste you prefer.
  2. You might also try adding 2-3 T of nutritional yeast for extra cheesy flavor.

Nele Liivlaid embodies a Whole Food Pland Based Lifestyle.  She uses her site, Nutriplanet.org to provide information about proper nutrition, exercise and healthy minds directly into your hands through articles, blog posts, tutorial videos, recipes and shopping/eating out guidance. I compile my health and nutrition research, knowledge and certificate in Plant Based Nutrition into ready-to-use tips for you to plug into everyday living.   Follow me on Instagram , Facebook  and Pinterest
 

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PS Overnight Chia Oats

Chef:  Patricia Ode
Makes:  One Serving
Prep Time:  5 minutes
Cook Time:  (for jam) 20 minutes
Total Time:  25 minutes if you include cooking jam down.

INGREDIENTS

Oat Base

  • 1/2 c raw old fashioned rolled oats
  • 2 T chia seeds
  • 3/4-1 c unsweetened almond or coconut milk
  • 1 t cinnamon
  • 1/8 t Madagascar vanilla extract
  • kiwi for garnish :)
  • raw pepitas (pumpkin seeds)

Jam

  • 1 c frozen berries of choice
  • half lemon                                                                                                                                           1 T coconut sugar, date sugar, maple syrup, or raw local honey (optional)

DIRECTIONS

Oat Base

  1. Mix chia, oats and milk in a bowl and place in fridge overnight uncovered. Can soak for an hour in the morning.
  2. Cut kiwi next morning. Stick on side of jar.
  3. Fill chia / oat mix in jar.

Jam

  1. Put frozen berries in a small pot on the stove over low heat with juice of half a lemon and 1 T of your chosen sweetener.  
  2. Cook until desired thickness.
  3. Use a t-T of jam to sweeten and garnish.

Patricia Ode:  Certified Plant-Based Nutritionist🌱🍌🍉Raw Foodie 🍋 Yogi 🙏 Runner 🏃🏻‍♀️Rocco 🐶 Wanderlust 🚍Purpose 💜Passion 🙌 Serve others 👫Armenian Lady.  Visit her on Facebook:  https://m.facebook.com/patriciatamaraode?ref=bookmarks and Instagram:  https://www.instagram.com/patriciatamarao/.

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Herb Crusted Pizza Dough

Chef:  Chuck Underwood
Prep Time:  60 minutes
Cook Time:  10 minutes
Total Time:  1 hour 10 minutes

INGREDIENTS

  • 1 c warm water
  • 1 T sugar
  • 2 ¼ t Active Dry Yeast
  • 1 t salt
  • 1 t Italian seasoning
  • ¼ t garlic powder
  • 2 ½ c Bread Flour (you can sub up to 2 c with Whole Wheat)

DIRECTIONS

  1. Mix warm water and sugar together and add yeast.
  2. Allow to proof for 10 minutes.
  3. Add salt and seasonings and mix well.
  4. Add flour and mix until a dough ball forms.
  5. Knead with stand mixer for 5 minutes or by hand for 15 minutes.
  6. Dough will be ready when it pulls away from sides or becomes soft and elastic.
  7. Cover with Saran Wrap and a towel and allow to rise in warm oven for 60 minutes.
  8. Punch down and form into a tight ball.
  9. Cover and rest for 10 minutes.
  10. Stretch dough to fit pizza pan and place in oven for 5 minutes.
  11. Preheat oven with the dough to 500 degrees.
  12. After 5 minutes, remove pizza dough and add sauce and toppings.
  13. Bake in 500 degree oven for 10 minutes.
  14. Finish on preheated pizza stone for 1 minutes if desired.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Apple Sauce Cinnamon Muffins

Chef:  Terri Edwards
Makes:  12 muffins
Prep Time: 10-15 minutes
Cook Time:  25 minutes

 

 

 

 

 

INGREDIENTS

  • 2 c whole wheat flour
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 1 t cinnamon
  • ½ t ground allspice
  • ½ c brown sugar or date past (see below)
  • 15 oz natural applesauce
  • ½ c water
  • 1 t vanilla
  • 1 t apple cider vinegar
  • ½ c raisins
  • ½ c apple, diced

DIRECTIONS

  1. Preheat oven to 350 degrees
  2. In a large bowl, mix together all dry ingredients:  whole wheat flour, baking powder, baking soda, salt, cinnamon, allspice, brown sugar/date paste.
  3. In medium bowl, whisk together applesauce, water, vanilla, vinegar, and brown sugar/date paste.
  4. Pour well-blended wet mixture into a larg
  5. e bowl with dry ingredients.
  6. Peel and dice ½ c apples, add to bowl, along with raisins and mix well.
  7. Spoon batter into a silicon muffin baking non-stick pan or paper muffin cups.  I recommend the silicon pan because these seem to stick to paper cups after baking.  Place in oven and bake for 25 minutes.
  8. Remove from oven, allow to cool and serve. 

Date Paste Recipe

  1. Soak ½ c of dates in ½ c of water overnight or approximately 8 hours
  2. Remove dates from water and set the water aside. 
  3. Puree dates in food processor or blender.
  4. Add a few T of soaking water to the date puree and continue to blend.  Blend until the date paste is creamy.
  5. Add more soaking water if needed.  

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

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PP Banana Creamsicle Sorbet

Chef :  Marla Rose; VeganStreet.com
Prep Time:  4 minutes

 

 

 

 

 

 

INGREDIENTS

  • 2 1/2 ripe bananas, peeled, chopped and frozen overnight or for a few hours
  • 1/2 c orange juice (I used orange-peach juice)
  • 1 t pure vanilla extract

DIRECTIONS

  1. In a food processor:
  2. Add the bananas to the food processor and process on pulse until it all gathers up together. Add your liquids and process until everything is integrated.  
  3. Or in a blender:. 
  4. Add the liquids first and then the banana on top of that. Blend until all is combined.
  5. Enjoy!

 TIPS

  1. To make it less orange-y/more creamy, use 1/4 cup of orange juice and 1/4 cup almond milk or vegan creamer. 
  2. Sprinkle with nutmeg or cinnamon and eat that nomminess up.

Marla Rose and John Beske hatched the idea for the original VeganStreet.com in 1997. Vegan Street conveyed the sense of community and spirit of optimism they felt about compassionate living. Through combining their convictions about veganism with their passions for writing, communications and the arts, they began to carve out their perfect vehicle to express it with -- VeganStreet.com.

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PP Petite Soda Bread

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 servings
Prep Time:  15 minutes
Cook Time:  25 to 30 minutes

 

INGREDIENTS

  • 1/2 c plus 1 T filtered or spring water, plus more as needed
  • 1/2 c nondairy milk
  • 2 t freshly squeezed lemon juice
  • 2 c plus 4 t whole wheat flour
  • 1 t baking soda
  • 1/4 t sea salt
  • 1/4 c dried cranberries
  • 1/4 c raisins


DIRECTIONS

  1. Preheat the oven to 450 degrees F.
  2. Line a pizza pan with unbleached parchment paper.
  3. 5 to 10 minutes to make a light vegan "buttermilk"; putthe water, nondairy milk and lemon juice in a small bowl and stir to combine. Let the mixture stand for 5 to 10 minutes to make a light vegan “buttermilk.” 
  4. Meanwhile, put 2 c of the flour, baking soda and salt in a large bowl and stir with a dry whisk to combine.
  5. Pour the "buttermilk" into the dry mixture and stir with a large spoon to combine, forming a soft dough.
  6. Gently fold in the cranberries and raisins.  Do not over mix.
  7. Turn the dough out onto a surface dusted with 3 t of flour.  
  8. Lightly knead for 30 seconds or so.  Avoid overworking the dough.
  9. Shape the dough into a round disk-shaped loaf and gently place it on the prepared pan.
  10. Sprinkle the remaining 1 t of flour over the top of the load.  
  11. Cut a deep "X" in the top with a sharp knife.
  12. Bake for 10 minutes.  Decrease the oven temperature to 400 degrees F. and bake for another 25 to 30  minutes, or until the top is firm and crusty.
  13. Put the bread on a wire rack to cool for 10 to 15 minutes before slicing.
  14. Serve warm. 

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

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PS Lime and Coconut Corn Muffins

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  12 muffins
Prep Time:  10 minutes
Cook Time:  25-27 minutes
Total Time:  35-37 minutes

INGREDIENTS

  • 3 T flaxseeds
  • 1 1/2 c whole wheat flour
  • 1 c fine grind cornmeal
  • 1/2 c raw unsweetened shredded dried coconut
  • 1 1/2 t baking soda
  • 1 t baking powser
  • 1/2 c Sucanat or brown sugar
  • 1 1/2 c filtered or spring water
  • 1/4 c maple syrup
  • 3 1/2 T freshly squeezed lime juice

DIRECTIONS

  1. Preheat the oven to 375 degrees F.  
  2. Line a twelve-c standard muffin pan with paper liners.
  3. Put the flax seeds in a high-performance blending appliance and process into fine flour.
  4. Transfer to a large bowl.
  5. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar)
  6. Stir with a dry whisk to combine.
  7. Stir in the water, maple syrup and lime juice
  8. Mix just until incorporated.
  9. Divide the mixture amon the lined muffin cups.  Bake for 24-27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean.
  10. Put the pan on a wire rack.
  11. Let cool for about 5 minutes.
  12. Carefully remove the muffins from the pan and cool for about 10 minutes longer.  
  13. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
     

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PP Fluffy Blueberry Muffins (No oil/Low fat)

Chef:  Alena & Lars Schowalter
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 12

INGREDIENTS

  • 2 c rolled oats, ground
  • 12 dates, pitted
  • ¾ c plant milk (180 g)
  • ¾ c water (180 g)
  • 1.5 T ground flax seed
  • ¾ c applesauce (180 g)
  • 1 c blueberries (100 g)
  • 1 T baking powder
  • ½ t cinnamon
  • ½ t vanilla

DIRECTIONS

  1. Put flax seed, plant milk, water, and dates into a bowl and set aside.
  2. Preheat oven to 400° and prepare muffin forms or pan.
  3. In a large bowl, add all of the dry ingredients: oat flour, baking powder, and spices.
  4. Put the flax-date mixture as well as the applesauce in a blender and create a nice even mix.
  5. Pour mixture into your dry ingredients and stir until everything is moistened. Then, fold in the blueberries.
  6. Lastly, pour the batter into your muffin cups and bake on 400° for 20 minutes. Remove from oven and let cool before eating.

Hailing from Germany, Alena and Lars are our first “International Chefs”.  You can find more healthy & delicious oil-free, whole food plant-based recipes at http://nutriciously.com/ where we provide you with useful tips on how to transition to a healthy vegan diet, jumpstart your health with actionable steps, and finally lose some pounds without starving yourself! Be sure to Be sure to say"Hi"on Facebook  https://www.facebook.com/nutriciously or Twitter, https://twitter.com/nutriciously and get your daily dose of inspiration

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PP: Strawberry Rhubarb Compote

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  3 c
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes

 

 

INGREDIENTS

  • 2 c chopped rhubarb
  • 2 c, plus ½ c reserved, sliced strawberries or cherries
  • ¼-1/2 c water to thin
  • 3 T chopped crystallized ginger (To cut sugar, you can use fresh ginger.  I'd use less, probably 1½ T freshly minced-I used the crystallized)
  • 1-2 T maple syrup (based on desired sweetness and if using crystallized ginger or not)
  • 1 T lemon juice
  • 1 T tapioca starch, arrowroot, or organic cornstarch

DIRECTIONS

  1. Chop strawberries and rhubarb.
  2. Add all ingredients to a pot, except tapioca starch, and bring to a boil, reduce to a simmer until tender, adding in more liquid if needed.
  3. In a separate bowl, place tapioca starch.  Remove a few tablespoons of hot liquid and add to tapioca starch, stir until combined, and return to pot. Simmer until sauce-like consistency, and stir in reserved berries for a little added texture.
  4. Serve atop waffles, chia pudding, or use as a jam. Sauce gets even better the next day!

Tip

  1.  Sometimes rhubarb can be stringy. If this happens as you cut it, remove the strands.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PS: Orange Hemp Julius

Chef: Katie Mae
Makes 2 servings
Prep Time:  2 minutes  

 

 

 

INGREDIENTS

  • 3 oranges, peeled
  • ½ cup water
  • 1½ cups ice
  • 4 dates
  • 2 tablespoons hemp seeds
  • ½ tablespoon vanilla extract or 1 vanilla bean

DIRECTIONS

  1. Add all ingredients to a blender. Blend until smooth and creamy.
  2. Enjoy promptly while it’s chilled.


TIPS

  1. If you want to have a little more thickness and texture from the ice, leave it out initially. Blend all of the other ingredients until the dates are mostly broken down. Then add the ice and blend it again to your desired consistency.
  2. Stores 5 days in fridge.


Find more recipes from Katie Mae at PlantzSt.com

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PP: Fresh Watermelon Sorbet

Chef:  Vicki Brett-Gach
Makes: 6 servings
Prep Time: 5 minutes
Cook Time: 45 - 60 minutes freezing time
Total Time: 50 to 65 minutes

Ingredients 

  • 3 c watermelon, cut into 1-inch chunks seeds removed
  • 2 fresh Medjool dates pits removed

Directions 

  1. Add watermelon and dates to a high-speed blender. 
  2. Process until smooth. 
  3. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions. 
  4. Enjoy immediately, or harden further in freezer for an hour or more.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP: Company's Comin' Breakfast Delights, Part 2; Blueberry Muffins

Chef: Jeannie Hudkins
Makes: 6 - 12 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time:  35 minutes

Ingredients

  • 1 cup whole wheat flour
  • 1 cup oat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ⅓ cup maple syrup
  • ½ cup applesauce
  • 2 tsp. vanilla extract
  • 1 cup soy milk
  • 1 12-oz. pkg. frozen blueberries

Directions

  1. Preheat oven to 400 degrees.
  2. Mix first six ingredients in a large bowl.
  3. Place remaining ingredients in the center and mix gently.
  4. Spoon batter into a muffin pan lined with baking cups.
  5. Bake 25 minutes or until a toothpick inserted in the middle comes out clean.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet
Eatlikeyougiveadamn-thebook.com

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PP: Fruity Green Smoothie

Chef:  Vicki Brett-Gach
Makes:  2 servings
Prep Time:  5 minutes

 

 

 

 

Ingredients

  • 1 grapefruit, peeled, sliced in quarters
  • 1 apple, unpeeled, cut in quarters, with the core, seeds, and stem removed
  • 1 banana, peeled, quartered
  • 1 to 2 c fresh baby kale or spinach
  • 4 – 8 ice cubes (optional)

Directions

  1. Place all ingredients in a high powered blender. Process first on low, and gradually work up to high speed until mixture is completely smooth. 
  2. Pour into glasses and enjoy immediately. May be stored in the refrigerator for up to one day.

Connect with Vicki on Facebook [http://www.facebook.com/AnnArborVeganKitchen], and follow her Ann Arbor Vegan Kitchen blog [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

 

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PP: Cinnamon Apple Topping/Butter

Chef:  Denise Kling-Pelto
Makes:  12 cups
Prep Time:  30 Minutes
Cook Time:  In slow cooker 4-6 hours

 

 

 

 

 

Ingredients

  • ½ peck Golden Delicious (perfect sweetness)
  • ½ c water
  • 1 T Cinnamon
  • ½ t nutmeg

Directions

  1. Turn slow cooker/crock pot on high setting for the first 2 hours, then low for the remaining time.
  2. Put ½ c water into the crock pot
  3. Peel and core the apples and slice if you want a chunky topping/butter.  ~or~ leave peelings on, core and slice and run finished topping/butter through a blender.  (Peelings become very tough and leathery)  
  4. Place apple slices in slow cooker.
  5. Sprinkle cinnamon and nutmeg over apples.
  6. Cover
  7. Stir intermittently

Tip:

  1. I give this as part of a vegan gift package during the holidays.  It is very difficult to find an apple topping/butter without added sugar.
  2. Put this in your oatmeal or to top anything with a sweet warm finish.

 

 

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PS: Peanut Butter POWER Balls

Chef: Vicki Brett-Gach
Makes: 18 to 20 balls
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes


Ingredients

  • 1 c rolled oats
  • 1/3 c natural peanut butter
  • 1/3 c dried fruit (apricots, dates, cherries, etc.)
  • 1/4 c maple syrup
  • 2 T raw pecans
  • 1/2 t cinnamon
  • pinch of salt (optional)


Directions

  1. Add all ingredients to the bowl of a food processor. 
  2. Process briefly, or pulse just a few times, until mixture begins to stick together, and is somewhat (but not entirely) blended.
  3. Scoop small portions of the mixture out with a spoon, and roll into one-inch balls, and enjoy!

 

Vicki Brett-Gach is a Certified Vegan Lifestyle Coach and Educator and a Certified Personal Chef. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

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PP: Whole Wheat Pitas

Chef:  Vicki Brett-Gach
Makes:  12 pita pockets
Prep Time:  30 minutes (10 minutes to make dough, plus 20 minutes for dough to rest)
Cook Time:  4 or 5 minutes per batch of pita loaves cooked at one time
Total Time:  45 minutes (for three batches, with 4 pitas cooked per batch)

 

Ingredients

  • 3 c white whole wheat flour
  • 2 t baking powder
  • 3/4 t salt
  • 1 c warm water

Directions

  1. In a large bowl, whisk together dry ingredients. Using a food processor, gradually add water and mix until a crumbly dough forms. Pulse on and off briefly just until a ball begins to form.
  2. Turn out dough onto a floured board. Form dough together and divide into 12 pieces. Shape each into a smooth ball. Cover well with plastic wrap, and allow to rest for at least 20 minutes or more.
  3. When ready to pan-grill, flatten one ball at a time, and use a rolling pin to create a 5- or 6-inch circle. If griddle has room, cook up to four or six loaves carefully at a time.
  4. Heat nonstick griddle or frying pan over medium high heat. Place flattened dough onto the dry hot pan. Don’t disturb, as it begins to grill. When dough starts to puff up in the middle after a few minutes, and becomes golden on the bottom, it’s time to flip. Allow the other side to cook for a minute or two, and remove from pan when toasty on the second side. Repeat with other portions of dough.
  5. Keep the pitas steamy and soft by stacking them inside of a folded cloth towel. Serve pita loaves right away, while soft and warm.

Vicki Brett-Gach is a writer, blogger, culinary instructor, Certified Personal Chef, and Certified Vegan Lifestyle Coach. Follow her blog, Ann Arbor Vegan Kitchen [http://www.annarborvegankitchen.com] at AnnArborVeganKitchen.com for new recipes as soon as they are published.

 

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PP: Summer Veggie Marinade

Member Chef: Cathi Salach
Makes: 1 3/4 cups
Prep Time: 20 minutes
Cook Time: none

Ingredients

  • 1/2 c lemon juice
  • 1/2 c orange juice (Lime juice can be used but will make a tangier marinade)
  • 1/2 c balsamic vinegar
  • 3 T applesauce
  • 1/2 t lemon zest
  • 1/2 t orange zest
  • 2 T Tamari or soy sauce
  • 1 T fresh thyme
  • 1 t fresh rosemary
  • 1 t garlic, minced
  • Fresh ground black pepper to taste
  • Optional:  1 -2 T honey

 Directions

  1. Combine all ingredients. Shake or blend until well-mixed.
  2. Taste.
  3. If too tangy for you add water a tablespoon at a time. Keep tasting until it tastes right.
  4. Place marinade in the refrigerator overnight.  
  5. Place the veggies in the marinade for at least an hour to create a flavorful dish. 
  6. Great for cookouts anywhere!

It's the food!

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PP: Watermelon Smoothie

Chef: Chelly 
Makes: 4-8 servings, 32-64 oz
Prep time: 5 minutes

Ingredients

  • 4-8 cups watermelon

Directions

  1. Blend in Vitamix/high powered blender  if using seeded watermelon, seedless watermelon blend in regular blender for 14 seconds.
  2. Pour into your favorite glass and sip with a straw!
  3. Optional additions: add fresh mint sprigs or blend some with the watermelon, add a piece of ginger, 1/8 cup lemon or lime juice

Chelly; Faith, Hope, Love & Health
WWW.IHAVEDIVINEHEALTH.COM

 

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