Bay Leaves for Valentine's Day

Available from McFadden Farms

Valentine's Day is around the corner and thinking of it brings an old, old tradition to mind. The night before Valentine's Day, young women in Europe and Britain, placed a few bay leaves either under their pillows or in little red bags pinned to them. This was said to let them see,in their dreams, who their future husbands would be. The Victoria ladies also liked to chant “Good Valentine, be kind to me, in dreams let me my true love see", as they prepared their little bags.

Most of us have bay leaves (Laurus nobilis), also known as Turkish bay, bay laurel, or sweet bay, in our kitchens. They are well known for the wonderful flavour they impart when cooked in both savoury and sweet dishes. They are also known for their medicinal properties.

Bay leaves contain folate, dietary fiber, vitamins A, C and B6, calcium, manganese, iron and phyto-nutrients. Their oil contain cineole, linalool, alpha-pinene, alpha-terpineol acetate, mucilage, tannin, and resin. Bay leaves properties include being an anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal.
  
Some of the health benefits bay leaves have due to their excellent properties are stimulating the appetite, aiding in the digestion and absorption of food, reducing flatulence, and treating upper digestive tract disorders. Bay leaves also help both externally and internally by easing arthritic aches and pains and as an aid in the treatment of bronchitis. Some find the tea to be useful in the treatment of migraines. A tea made from bay leaves can cure dandruff. Rub into the scalp and leave on for half an hour before rising. Do this regularly.

WARNING: Pregnant women should avoid eating in excess as they can cause menstruation.

In the kitchen bay leaves are known for their being an ingredient in a bouquet garni and in court bouillon. It should be noted for those growing their own tree that the fresh bay leaf is very mild and does not develop its full flavor and aroma until several weeks when it is fully dry. Bay leaves are generally crushed or ground before cooking. If cooking with whole leaves, remove before serving the food as they can cause choking or cut the tongue. Use in rice and vegetable dishes, sauces, pickling, puddings and as a tea.

A bay leaf tree in a pretty pot is a great present for both a male or female on Valentine's Day as it is a present that will live forever.

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Thyme and Mushroom Gravy

By Celia Brooks Brown From BBC-Food 

2 tbsp olive oil

1 onion, sliced

2 tsp fresh thyme leaves

1 bay leaf

50gms / 1-3/4ozs mushrooms, coarsely chopped

2 tbsp plain flour

125mls / 4-1/2fl ozs port or other fortified wine

250mls / 8-1/2fl ozs  vegetable stock

2 tbsp dark soy sauce

Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.

Turkish Pilaf

By Niki of Nikibone        

6 tbsps Vegan marg

1 cup rice

1-1/2 cups finely chopped onion

1/2 tsps salt

1 bay leaf, crumbled

1/4 tsp cinnamon

1/2 cup raisins

1/2 cup sliced toasted almonds

2 cups vegetable stock

Preheat the oven to 375F/190C. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.

Spanish Green Beans and Tomatoes

By Jed at AllRecipes         

A traditional Spanish side dish~Jed

2 tbsps olive oil

2 cloves garlic, crushed

2 lbs / 0.9kg fresh green beans, cut into 1" / 2cms lengths

3 cups canned diced tomatoes with their juice

1 tbsps chopped fresh chives

3 tbsps pine nuts

2 tbsps lemon juice

1 bay leaf

salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving   Serves 6

Coconut Payasam (Better than Rice Pudding!)

From the Go Dairy Free Newsletter - Recipe by Chef Jason of the Vegan Culinary Experience.

This is a nice accompaniment to a spicy dish as the coolness, starchiness, and sweetness of the dish will counteract the spicy course. Try serving this with a spicy cauliflower and tomato dish ~ Chef Jason

1/2 cup of long grain rice

1-1/2 cups of coconut milk

1-1/2 cups of almond milk

Option: Almond milk instead of coconut milk

1 tbsp of currants or raisins

1/2 tsp ground cardamom

2 bay leaves

4 tsp of slivered almonds

4 tsp of turbinado sugar

Option: 1/4 cup of broken vermicelli

Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18-20 minutes. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.

Presentation: Try serving this in a small glass. It’s the right size for a dessert and it showcases the color of the dessert. Leave a bay leaf in the glasses, too, as it looks exotic and provides a good color contrast. 4 servings.

Almost Hands-Free Dill Pickles

From RealSimple      

4 Kirby cucumbers (about 1 pound), quartered lengthwise

3/4 cup white wine vinegar

1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced

2 cloves garlic, smashed

2 tbsps sugar

1 tsp dill seed

1 tsp black peppercorns

1 bay leaf

kosher salt

Place the cucumbers in a 1 quart/0.95litre jar or some other container with a tight-fitting lid. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.Makes 16 spears

World Vegan Day 2010

The 1st of November is World Vegan Day and is the first day of the World Vegan Awareness Month. World Vegan Day was established in 1994 by Louise Wallis of The Vegan Society U.K., to mark the 50th anniversary of the founding of the Vegan Society in 1944 by Donald Watson. He coined the name Vegan for non-dairy vegetarians.

It is a great delusion to suppose that flesh of any kind is essential to health. 
William Booth, Founder of the Salvation Army

There are many reasons that people become Vegan. The main reason being the barbaric cruelty to animals, whether farmed or wild, for our food and clothing, product testing, and sport. What gives us the right to torture and kill animals? Nature provides us with many alternatives to eat and wear. Other reasons people become Vegan include the impact of factory farming on the environment and our health, and in some cases for religious reasons. We are all Earthlings and one species should have no more rights than another.

We all love animals. Why do we call some 'pets' and others 'dinner' ?   K. D. Lang  Singer

Many non-Vegans ask what we eat. A simple Google search will show millions of tasty and nutritious Vegan recipes on the Web. In my right side panel you will find many Vegan blogs who provide some wonderful recipes plus a visit to Vegan MoFo (meals for a month) will give you a list of over 240 bloggers who will be posting daily Vegan recipes for the whole of November. Your only problem will be deciding on which delicious dishes to choose! 

Compassion is the foundation of everything positive, everything good. If you carry the power of 

compassion to the marketplace and the dinner table, you can make your life really count. 

Rue McClanahan Actress

Have a wonderful World Vegan Day.

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Raw Apple Crumble
From the Dr McDougall October Newsletter Created by Guest Chef Cathy Fisher
This is a great dessert because it’s easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.

Topping:
1 cup walnuts
4 pitted dates
Apple filling:
3 apples, peeled, sliced and large diced
1 tablespoon lemon juice
2 apples, peeled, sliced and large diced
2 tablespoons lemon juice
6 pitted Medjool dates
¼ cup raisins
¼ teaspoon cinnamon
¼ teaspoon nutmeg

Topping: Blend the walnuts and 4 dates in a food processor until the texture is a little smaller than Grape Nuts. Spoon into a small bowl and set aside.
Filling: Toss the 3 peeled, sliced and diced apples with 1 tablespoon of lemon juice and set aside in a bowl. Next, in the food processor, blend the remaining 2 apples, 2 tablespoons of lemon juice, 6 pitted dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.
Serve: Place one-fourth of the apple filling into a small dessert dish and sprinkle with date-nut topping. Serves 4. Preparation: 15 minutes; cooking time: 0 minutes; serves: 4
Notes: Use a good eating apple, such as a Gala, Fuji or Pink Lady in this recipe.

Roll OutThe Christmas Pud

Wishing all my readers a wonderful Christmas.

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.
Ada V Hendricks

The thing I have always liked best about Christmas dinner is the puddings. I could quite happily forget about the main course. Thank goodness for all those great Vegan chefs who have created our favorites without the use of eggs and dairy. So enjoy and happy eating!


Vegan Mincemeat
From Cherry of ParsleySoup

175g/7oz raisins
110g/4oz currants
110g/4oz sultanas
110g/4oz candied peel
110g/4oz vegetable suet
150g/6oz soft brown sugar
25g/1oz chopped almonds (optional)
1 apple
1 orange
1 lemon
1 tsp mixed spice
Pinch of ground cinnamon
About 1/2 tsp freshly grated nutmeg
50 ml (2 fl oz) brandy (you could use apple juice, but the mincemeat might not keep for as long)

Mix the dried fruit, suet, sugar and almonds together in a big bowl. Grate the lemon and orange peel into the bowl. Cut the orange and lemon in half and squeeze out the juice. Peel the apple, remove the core and chop it into small cubes. Add this to the bowl with the juice, the spices and the brandy. Mix everything together and spoon into 3 clean (and dry) jars.

Martin Shaw's Christmas Pudding
From Viva Guides

Martin says "One of my favourites! Don’t let the ingredients or cooking time put you off making this pudding - the effort is minimal and the end result is light and delicious!" Makes a very large 4 pint family pudding.

450g/1lb plain flour
450g/1lb currants
450g/1lb brown sugar
450g/1lb potato, cooked, mashed and cooled
450g/1lb carrots, peeled and grated
225g/8oz apples, peeled, cored and chopped
100g/4oz raisins
100g/4oz nuts, chopped
1 tsp grated nutmeg
1 tsp mixed spice
450g/1lb vegetable margarine, melted
pinch of salt

Thoroughly mix all of the ingredients together in a very large mixing bowl. Put the mixture into a large greased pudding basin (approx. 4 pint or larger) – it should come two thirds of the way up the height of the basin. If the basin has its own lid (many plastic ones do) put it on. If not cover with greaseproof paper and tie with string, put some foil on top and tie that with string too to ensure no water gets in. Place in a very large saucepan of water (water should come up to two thirds of basin), cover and boil for six hours. To ensure the water level doesn’t drop too much keep topping up with boiling water at least once an hour. Serve with dairy-free cream or Vegan ice cream.
Variation: you can split the mixture in to several smaller pudding basins. If you make it in advance re-boil it for 2 hours or microwave for a few minutes to ensure that it is reheated thoroughly. It also tastes wonderful eaten cold.

No Bake Mini Christmas Cakes
By Tulip-Fairy at Recipe Zaar

Tulip-Fairy says "I found this recipe in a sunday paper supplement. It was so good I gave them away as presents." 8 servings

For the cakes:
100g/3.5ozs sultanas
100g/3.5ozs raisins
25g/1oz ground almonds
50g/2ozs chopped glace ginger
1 grated rind of an orange
1 tsp mixed spice
2 tsps fresh orange juice, if needed
To decorate
50g/2ozs almond marzipan
75g/3ozs ready to roll icing
icing sugar, for dusting
48 dragees (edible silver balls, for decoration)

All you do is put the ingredients for the cakes, except the orange juice, in a food processor and chop finely. Then add the orange juice, if the mixture is a little dry. After that, divide the mixture into eight, and use your hands to shape them into small cakes, about 4cm square. Now dust the work surface lighly with icing sugar and roll the marzipan out to a 16cm x 7.5cm rectangle. Cut out eight stars using a 4 cm star cutter (make a template of one if you don't have a cutter). Drape one star over each cake. Then roll out the icing and do the same, but drape the icing in the opposite way to the marzipan on each cake. Decorate each icing star with six silver balls. Store the cakes in an airtight box til needed.

Alejandro's Favorite Steamed Date Pudding with Liquor Sauce
From Bryanna's Vegan Feast

Bryanna says "This is a light steamed pudding that my father, Alejandro Urbina, loved. It's easy to make, can be made ahead of time, and is not as heavy as many Christmas puddings." Serves 6-8

Pudding:
1 1/4 cups wholewheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cups soft wholewheat breadcrumbs (from a light wholewheat bread)
1 cup canned pumpkin, or pureed squash
1 cup chopped pitted dates
1 cup chopped walnuts
1 tsp vanilla
1 1/2 tbsp oil, or melted margarine
1/2 cup non-dairy milk

Liquor Sauce:
3/4 cup brown sugar
1 tbsp cornstarch
pinch salt
1 cup water
1 tbsp vanilla
3 tbsps whiskey, brandy or dark rum
OPTIONAL: 2-4 tbsps good-tasting non-dairy margarine (such as Earth Balance)

Sift together the flour, baking powder, baking soda and salt in a medium bowl. Mix in the sugar, breadcrumbs, dates, and walnuts. In another bowl, beat together the pumpkin, vanilla, oil, and milk. Mix this into the dry ingredients and mix just until it's mixed well-- don't beat. Spoon this batter into a greased 8 and 1/2 x 4 and 1/4" loaf pan or a pudding mold, filling 2/3 full. Cover the pan tightly with foil and steam over simmering water in a covered pot for 1 and 1/2 hours. Cool for 5 minutes before loosening the sides with a knife and inverting on a plate. Serve immediately, with Liquor Sauce, or re-steam for 30 minutes before serving to re-heat.

To make liquor sauce:
Mix the sugar, cornstarch, salt and water in a small saucepan. Stir constantly until it comes to a boil, then simmer 5 minutes. Remove from heat and add vanilla, liquor, and optional butter or margarine. Serve hot.

Quick Fling Trifle
From Dame Fandango

Dame Fandango says "If you need a pudding that you can fling together in a hurry and leave, then this is it. There are many, many variations, and you can simply choose the one that suits you best. I've included 2 versions. I know that traditional trifle doesn't usually contain jelly, but we've included it in one version. And although we haven't used soya much in the recipes, soya custard has been used here for convenience.

Packet egg and dairy free cakes/sponge fingers
Tin of fruit or equivalent fresh
1 vegan jelly
18 fl oz/500ml soya custard (I use Alpro)

Optional:
9 fl ozs/250ml soya cream
Chocolate fudge sauce
Dark chocolate for decorating
Vegan jelly beans to go on top for kids
Jam or marmalade
Alcohol

Version 1
Slice plain sponge pieces or cakes in half, spread with a layer of jam and stick back together. Do this with all of them, then lay them in the bottom of a dish. Drain a can of raspberries or strawberries, reserving a few (or use a punnet of fresh) and lay the rest over the sponge pieces. Cover with strawberry or raspberry jelly and leave it to set. Top with custard (and then cream if you like). Decorate with reserved pieces of fruit.

Version 2
Overnight, drain a tin of black cherries and soak in rum. Then, slice cake, spread with black cherry jam, put back together and lay in the bottom of the dish. Drain the cherries and scatter over the sponge. Make one or two quantities of chocolate fudge sauce (depends how deep you want the trifle) and pour over the sponge. You could serve that as it is, if you wished, or add a grated bar of dark chocolate. Dot the reserved cherries on the top - if you have chocolate sauce left and it's stiff enough, you could put a dollop of that, then rest a cherry on it. Chill before serving. Trifle is great on its own, but you can serve with extra fruit or dairy-free ice-cream.


Rainbow Sorbet
From Living-Foods

4 frozen peeled kiwi
1 box frozen strawberries (tops cut off)
1 frozen pineapple (peeled, sliced)
6 frozen bananas
4-6 fresh mint leaves
3 fresh bananas

Freeze fruit 8-12 hours ahead of time. In food processor with "S" blade: blend 2 frozen bananas, kiwis, mint and 1 fresh banana in food processor. This is the first layer. Put into a parafait glass, place in freezer Second layer: in food processor, blend 2 frozen bananas with frozen strawberries and one fresh banana. This is the second later, put on top of first layer, return glass to freezer. Third Layer: in food processor, blend 2 bananas, frozen pineapple, and one fresh banana and put on top of second layer, garnish with fresh mint and serve immediately. (8-12 hours to freeze fruit; 20 minutes to prepare; 4-6 servings)

Notes: You can just make one layer and eat that. Each layer can be eaten separetely, on it's own. Any fresh fruit can be used- keeping banana as the base. Sorbet can be prepared with several machines. The vitamix does fine. The champion and the Green Power can do this as well, using
the solid 'blank'.

Technorati Tags: Christmas christmas+recipes pudding+recipes vegan+recipes

Favorite Websites - Vegan Feast

There are very few Vegans in the English speaking world who haven't heard of Bryanna Clark Grogan.

Bryanna has over 40 years cooking and nutrition experience, with the last 20 years devoted to Vegan cooking. She has amongst many other things, run cooking workshops, written newspaper cookery columns, been a contributor to magazines, runs a website and is author of eight popular Vegan books. Her books are available for purchase at Barnes&Noble (USA) and Amazon (USA and UK).

She has also developed recipes for Dr. Neal Barnard's new book "Dr. Neal Barnard's Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs" and Howard Lyman's new book "No More Bull!: The Mad Cowboy Targets America's Worst Enemy: Our Diet". Both available at Amazon.

Bryanna's "Vegan Feast" website covers many Vegan subjects. Both Vegan and non-Vegan readers are sure to find something of interest there. For example there is a fabulous recipe archive; making homemade soy milk, soy yogurt and tofu; meat dairy and egg substitutes; Vegan F.A.Q.'s; and recommended books and cookware. Don't forget to sign up for the Vegan Feast newsletter while you are there.

She also has a blog where you can get tons of ideas and recipes "Notes from the Vegan Feast Kitchen".

Bryanna plans to write a mystery novel someday with a Vegan detective and I can't wait to read it !

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The thing I love about Bryanna's recipes are the extra little notes that make them interesting and also keep you well on the right track with each of them.

BRYANNA’S EASY LOW-FAT LIME OR LEMON “SHERBET”
Makes about 6 cups - The whole recipe contains only about 850 calories! Refreshing and delicious!

1/ 355 ml (about 12 oz.) can frozen concentrated lemonade or limeade (you can buy organic brands of this)
12.3 oz. box extra-firm silken tofu
2 cups water
about 1/2 cup white beet sugar or very light unbleached sugar—to taste
pinch salt
2 tsp vegan kosher jel OR 1/2 tsp agar powder OR 1 tbsp agar flakes

Blend the lemon or limeade in a blender with the tofu, water, sugar and salt until very smooth. Pour 1/2 c. of the mixture into a small pot or microwave-proof bowl. Sprinkle the jel or agar over it and stir in. Let stand for a few minutes. Then, heat over high heat, stirring constantly, until boiling, or microwave until it boils.

If using kosher jel, it should be removed from the stove or microwave as soon as it comes to a boil.

If using agar, simmer the agar powder for 1 minute, the agar flakes for about 5 minutes.

Pour the mixture back into the blender, scraping the bowl with a rubber spatula. Blend briefly. Freeze according to your ice cream machine’s directions.


BRYANNA’S DELICIOUS LOW-FAT VEGGIENNAISE (can be soy-free)
Makes about 2 generous cups
This is a revised version of the recipe that appears in several of her cookbooks. For those who are allergic to soy, do not like tofu mayonnaise, or the commercial "light" mayos (most are not vegan, anyway), here is a delicious (and inexpensive) solution! It contains a small amount of oil, just enough for good
flavor, and has only about 10 calories per tablespoon (compared to 100 calories for regular mayo!). It’s smooth and creamy, and a little tangy, but not too much.

**BRIGHT IDEA-- This mayonnaise (and variations) can be used as a savory vegetable and toast topping.

1/2 cup plus 2 tbsps cold water
1/2 tsp agar powder OR 1 tbsp agar flakes
3 and 1/2 tbsp cornstarch (or wheat starch-- do not use tapioca, or arrowroot-- terrible!)
1 cup any non-dairy milk (can be low-fat)
2 tbsp apple cider, plain rice vinegar, or white wine vinegar, or lemon juice
1 and 1/2 tsp salt
3/4 tsp dry mustard
2 tbsps extra-virgin olive oil

In a small saucepan or microwave-proof bowl, mix together the water and the agar and let sit for a few minutes. Add the cornstarch and whisk well. If making in the pot on the stove top, stir constantly over high heat until thick and translucent-- not white— OR:
Microwave option: Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds. Whisk. Repeat three times, or until thick and translucent.

Place the cornstarch mixture and all other ingredients EXCEPT the oil in a blender or food processor. Blend well, then add the oil slowly through the top while the machine is running. Blend until the mixture is very white and frothy and emulsified (you can't see any oil globules). (NOTE: This mayo doesn’t get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends—it won’t!! It will thicken in a few hours in the refrigerator.) Pour into a clean pint jar, cover and refrigerate. Keeps several weeks.

Note: If you leave out the agar, this makes a good base for cold savory sauces.

Technorati: vegan+diet diabetes vegan+recipes vegan+blogs

Cinnamon, the Spice from the East

Cinnamon's popularity dates back thousands of years. In ancient times cinnamon was held in such high regard that it was more precious than gold. The spice was used in the embalming process and to flavor drinks by the Ancient Egyptians and Emperor Nero was said to have burned a years supply of it on his wife's funeral pyre to show his grief at her loss.

The Zeylancium tree from which the cinnamon bark is taken comes from Sri Lanka (Ceylon). Ancient Dutch sailors called the island Zeilan after the Zeylancium tree and Zeilan later became known as Ceylon.

Strips of the parchment thin bark are rolled into quills. The best cinnamon (true cinnamon) is light tan in color and should not be confused with the darker cassia which is often called cinnamon. The quills are difficult to grind so the powder is generally preferred. The powder does not have the long shelf life of the quills so should be purchased in small quantities.

Cinnamon is an excellent source of manganese and is also a good supply of iron and calcium. The essential oils in cinnamon have excellent healing properties. The active components in the oils cause cinnamon to be anti-clotting, anti-inflammatory, anti-microbial (excellent against candida) and beneficial in blood sugar control. The powder taken daily is said to reduce cholesterol and arthritis pain.

Apart from the quills and powder cinnamon is now easily available as an essential oil. An excellent breath freshener.

Cinnamon lends itself to sweet dishes and drinks. Who doesn't remember how we enjoyed cinnamon toast as children ?

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Vegan Cinnamon Raisin Rolls
From Vegan Action

In a bowl combine the following:
1/2 cup lukewarm water
1 pkt active dry yeast
In another bowl mix the following-then add above:
3/4 cup water
3 cups flour
2 tsp sugar
1 tbsp oil
(Add a bit more oil and water if dough it too dry)

Clean your counter. Lightly sprinkle flour on it and plop the dough down on it. Knead well for 5-7 minutes. Put dough in a lightly oiled bowl and cover with a clean towel. Let rise for 35 minutes or until dough has doubled in size. After dough has risen, punch it down and let it rise another 30 minutes. Split dough ball in half and put one ball on counter and one back into the bowl.

For rolls you will need: 1 stick marg (we use willow run), raisins, lots of cinnamon, lots of brown sugar.
Roll dough on counter out to 1/4 inch thickness. Melt margarine then brush lots onto the dough. Sprinkle generous gobs of brown sugar, cinnamon, and raisins all over the top of the dough. Gently roll the dough up and cut into 1/2 inch sections. Place them on a lightly greased baking sheet. Repeat with the other half of the dough. Let rolls rise some more in a warm place then bake at 375 degrees until golden brown (10-15 minutes).

You can make frosting by mixing a bunch of powdered sugar with a bit of margarine.This is easier then it sounds- just lots of waiting, but the taste is worth it.

Cinnamon Apple Crisp
From Post Punk Kitchen
Submitted by Isa
A perfect, basic apple crisp recipe. Add raisins or cranberries if you like. I use Granny Smith apples but you can use whatever kind you've got.

Two Mixing Bowls, 9 x 13 Baking Dish (glass is best), Aluminum Foil
Filling ingredients:
4 pounds (about 8) apples, peeled, cored, quartered and cut in
1/4 inch slices
juice of 1/2 a lemon
1 tbsp arrowroot powder (corn or potato starch would be an ok substitution)
2 tsps cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
tiny pinch cloves (about 1/16 teaspoon)
1/2 cup pure maple syrup
Topping Ingredients:
1 1/2 cups rolled oats
1/3 cup all purpouse flour
1 tsp cinnamon
1/8 tspsalt
2 tbsps canola oil
2 tbsps pure maple syrup
1 tsps vanilla

Preheat oven to 350. In a large bowl squeeze lemon juice over sliced apples. Add the arrow root and spices making sure all apples are coated. Move apple mixture to the baking dish and drizzle the maple syrup over it. Cover with tin foil and bake for 35 minutes. Meanwhile prepare the topping. Sift dry ingredients together, and in a seperate bowl, mix wet ingredients well. Fold wet into dry mixing with a fork as you go along, until well coated and crumbly. When apples are done baking, remove from oven and toss, then flatten them evenly with the back of a spatula or wooden spoon. Sprinkle the topping evenly over the apple mixture and bake uncovered for 25-30 minutes, until top feels crispy. Serve warm with vanilla soy ice cream.

Cinnamon Apple Tea
From All-Creatures

1/2 cup apple Juice or cider
1/2 cup Water
1/8 - 1/4 tsp cinnamon, ground (adjust to your own taste)

Place all the ingredients in a "Pyrex" measuring cup and heat in the microwave oven on "high" for 2-1/2 to 3 minutes until the contents just begins to boil. Pour into a coffee to tea cup and serve.

Apple Cinnamon Couscous
From FoodDownUnder

2 cups apple juice
4 tbsps dried apples, diced
4 tbsps raisins
2 tsps cinnamon, or to taste
1 cup couscous

Put apple juice, dried apple, raisins and cinnamon in a saucepan. Bring to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and serve.
NOTES : Other juices and/or dried fruit could be used instead of apples and raisins.

Baked Bananas with Cinnamon
From FoodDownUnder

3 bananas quartered
1/2 tsp orange zest
1/4 tsp lime zest
1/2 cup fresh orange juice
1 tsp fresh lime juice
1/4 cup raisins or currants
1/4 tsp vanilla extract
1/4 tsp cinnamon

Preheat the oven to 375F. Arrange the bananas in a single layer in a shallow baking dish. Combine all the other ingredients and pour over the bananas. Bake,uncovered, for 15 - 20 minutes or until the bananas are lightly browned and bubbling. Put 3 banana pieces in the center of each dessert plate and spoon sauce over
them. NOTES : Great topping for soy frozen yogurt, too.




Technorati Tags: vegan+diet cinnamon vegan+recipes vegan+blogs

Mango Tango Time

Mangoes are popular for their wonderful flavor and for being a highly nutritious fruit. Cultivated in India and Malaysia for thousands of years mangoes were introduced in the 19th Century to Africa and the West Indies. Mangoes are now cultivated in many countries worldwide.

They contain high amounts of vitamin A and C, are a good source of vitamins B1, B2 and B3, with folic acid, calcium, potassium, magnesium, iron and zinc. Mangoes also contain tryptophan.

The enzymes and antioxidants contained in mangoes are excellent for detoxing the system and for replenishing salts, vitamins and energy after physical exercise. The phenols in mangoes are said to be an excellent protection against various cancers.

Mangoes contain glutaminic acid which is excellent for concentration and for the memory. A great fruit to eat when studying.

Green mango with pepper is said to cure biliousness and mango with salt to quench thirst.

In some parts of the world mango leaves are used externally on burns and internally for diarrhea and kidney stones.

Mangoes are ready to eat when slightly soft to the touch and have a yellow or red skin or a mixture of green and red skin, depending on the variety. They can be ripened by placing them in a paper bag and storing at room temperature. Once ripe they will keep for 2 to 3 days in the fridge.

Mangoes can be found fresh, dried and tinned. They are excellent in both sweet and savory dishes.

Enjoy!

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Mango Recipes

Tropical Mango and Kiwifruit Chutney
By Chef Alan Orreal, Efferus Restaurant, Cl
From AsiaCuisine

¼ cup ginger, thinly sliced
4 cloves garlic
¼ cup cider vinegar
¼ cup white wine
2 cinnamon sticks
2 cardamom pods
2 star anise
1 bay leaf
1/3 cup sugar
4 ripe mangoes
6 kiwifruit
1 arge chilli
salt, a pinch
1 tsp ground black pepper

Place liquids along with ginger, garlic, spices and sugar in a stainless steel pan and boil until reduce by half. Meanwhile, skin and dice the mangoes and kiwifruit. Clean and cut the chilli into very fine strips. Add the fruit and chilli to the hot liquid and cook a further 2 minutes. Remove from heat and pour into prepared preserve jars. Store in a cool, dry place.

Mangoes A La Devo
from FreshMangoes.com

3 medium ripe mangos
1 cup brown sugar
1 cup water
1/2 tsp cinnamon
1 tsp vanilla extract

Bring water, sugar and flavorings to a boil. Simmer for 5 mins. Add peeled and sliced mangos. Simmer for 10-15 minutes or until tender. Cool. Serve plain or with vanilla tofu ice cream. Servings 4

Mango-Ginger Sorbet
from VegetarianTimes
Fresh ginger makes a surprising addition to a frozen treat. With its lively flavor, this sorbet enhances a main course or works equally well as a refreshing dessert.

1 cup water
½ cup sugar, or to taste
2 cups diced fresh mangos (about 1 ½ mangos)
Juice of 1 lime
1 tbsps grated fresh ginger, or to taste
10 oz. container frozen apple juice
3 tbsps mango juice concentrate, optional
Shredded lime zest for garnish

Combine water and sugar, and cook over medium heat until sugar dissolves and mixture turns slightly syrupy. Combine sugar water and diced mangos in container of blender and process for 3 to 4 seconds; the mixture should still retain some mango texture. Combine all ingredients in large mixing bowl and stir to combine well. Pour mixture into ice cream freezer container and churn according to manufacturer’s directions. When firm, scoop mixture into container, cover, and freeze for 30 minutes, if needed to firm. To serve, garnish each portion with lime zest. Makes one quart.

Tropical Papaya or Mango Squares
from from VegetarianTimes
This unusual dessert can be made as triangles or as rolls as well. If you can’t find coconut syrup, use the thick, presweetened cream of coconut mixture used for bar drinks.

Filling
2 ripe papayas or mangoes, seeded and diced
1 semiripe banana, diced
1/4 tsp ground cloves
1 tsp ground cinnamon
1/4 cup shredded coconut
1/3 cup vegan sour cream
Filo
1/2 lb. filo (about 18 sheets)
Nonstick cooking spray (butter flavored) or melted vegan marg for brushing
Toppings
Vanilla tofu ice cream
Lime wedges
Coconut syrup to taste

To make Filling: Cut papayas or mangoes and banana into bite-sized pieces. Put fruit, seasonings, coconut and sour cream into bowl. Preheat oven to 375F. Spray 8x8-inch baking pan with nonstick cooking spray.
To make Filo: Remove 8 to 10 sheets filo from package, covering remaining filo with plastic wrap. Cut filo to fit pan. Spray every sheet or every other sheet with nonstick cooking spray, or brush with vegan marg as you place them in pan. Spread fruit mixture on top of filo layers. Remove another 8 to 10 sheets filo from package, and top filling with remaining filo, spraying or brushing sheets as before. Bake about 20 minutes, or until golden brown. Cool slightly, slice and serve with scoop of ice cream and lime wedge. Have bowl of coconut syrup on table for topping, if desired. Servings 4.



Technorati tags: mango vegan+recipes vegan+diet

Perfect Pears

Some believe that pears were first eaten in the Stone Age. What is known is that they have been cultivated in Asia for over 5000 years. They were extremely popular amongst Ancient Greeks and Romans and later in Western Europe. The first pear tree was planted in the States in 1620 by the early colonists. Today most pears are supplied by China, U.S.A. and Italy.

Pears (purus.communis) are related to the apple and the quince. Pear trees require cool climates to produce fruit. While there are hundreds of varieties of pears which differ in size, shape, color and taste, the most popular are Bartlett (William), Bosc, Anjou, Comice and Congerence.

Not only do they taste wonderful pears are healthy to eat. Pears have a good supply of vitamin C and K, copper, potassium and dietary fiber. The vitamin C and copper, amongst other properties, help prevent damage by free radicals. The potassium helps maintain carbohydrate and protein metabolism. With the fact that pears are a nutrient dense food with high amounts of fructose and glucose and a low glycemic index, they are excellent to eat before and after exercise. The dietary fiber in pears is good for a healthy colon and reduction of cholesterol. Studies show that they are a hypo-allergenic fruit, so are excellent when weaning babies.

When purchasing look for firm, unblemished pears. Pears should be left at room temperature to ripen and can be ripened very quickly by placing them in a brown paper bag. Once cut they must be eaten immediately or citrus juice must be applied or they will turn brown. Pears are served raw, baked or poached, and also made into jams, jellies, liqueurs and vinegar.

Get some today, raw they are a wonderful salad addition and poached they are a very delicious dessert.

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Recipes of the Day

Acorn Squash Stuffed w/ Pears, Wild Rice, Walnuts
Adapted from a Pears USA Recipe

Toasting nuts brings out their full, rich flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 degree F oven until lightly browned, about 5 to 8 minutes. Alternatively, the nuts can be browned in a microwave. Place the nuts in a single layer on a microwave-safe plate, and microwave on high power for 2 to 3 minutes, or until lightly browned. Watch carefully that they don’t burn.

3 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tbsps vegan margerine
¾ cup wild rice
1 ½ cups vegetable broth
¼ tsp salt, plus extra to taste
2 tbsps olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
2 firm Bosc or Anjou Pears, peeled, halved lengthwise, cored, and cut into ½-inch dice
2 tsps minced fresh sage
2 tsps minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted
1/3 cup sweetened dried cranberries

Preheat the oven to 350 degree F. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons of the margerine, dot each half with some margerine. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes. Meanwhile, combine the rice, broth, ¼ teaspoon salt, and 2 cups of water, in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated. In a 10-inch saute pan, heat the olive oil over medium heat. Swirl to coat the pan and saute the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add the pears and saute 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme, and parsley and saute 1 more minute. Remove from the heat. In a large bowl, combine the cooked rice, sauteed vegetables and pears, walnuts and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of margerine into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350 degrees F until heated through, about 20 minutes. Serves 6

Ginger-Apple-Pear Butter
From the Vegetarian Times

This breakfast treat is wonderful from yourselves or one of those can’t-miss gifts your recipients will treasure. Unlike so many versions, the flavor of the fruit isn’t overwhelmed by too many spices—there’s just enough candied ginger to give it a spicy lift. An added plus: It’s as simple as can be!

5 large apples, peeled, cored and cut into large chunks
2 ripe pears, peeled, cored and cut into large chunks
1-1/2 cups apple cider
2 tbsps finely chopped candied ginger
1/3 cup sugar
1-1/2 tbsps fresh lemon juice

Preheat oven to 375°F. In large, nonreactive pot, combine apples, pears, cider and ginger. Bring to a boil over medium-high heat. Cover, reduce heat and simmer, stirring occasionally, until fruit becomes mushy, 20 to 25 minutes. Remove from heat, and stir in sugar and lemon juice. Transfer about half the contents to a food processor, and process until smooth. Pour into large, shallow baking dish. Repeat with remaining fruit mixture. Bake 30 minutes, stirring once or twice. Reduce heat to 350°F. Continue baking, stirring occasionally, until fruit butter has
darkened, thickened and reduced by about half, 40 to 60 minutes. Remove from oven, and let cool completely. Spoon mixture into clean jars, and cover tightly. Butter will keep in refrigerator up to 2 weeks. Makes 4 half-pint jars

Poached Pears in Hibiscus Sauce
From Vegan in Paradise
A longstanding, poached pears are favorite cold-weather dessert. Dried hibiscus flowers are most often steeped in boiling water to make a tangy tea. We discovered the tangy quality of hibiscus lends itself to forming the base of a delightful sauce in which to poach pears. The recipe
is easy to prepare and only requires a few ingredients. Enjoy!

1 cup dried hibiscus flowers (or hibiscus health tea from health store)
2 cups water
6 large pears (Anjou, Comice or Bosc)
1-1/2 cups water
2/3 cups dehydrated maple sugar
15 pitted dates
2 sticks cinnamon
Fresh mint leaves, optional

Combine hibiscus flowers and water in a 2-quart (2 liter) saucepan. Cover and bring to a boil over high heat. Boil for 1 minute. Turn heat off and allow to stand for 10 minutes. Using a vegetable peeler, peel pears, leaving stems intact. Set aside. Remove cooked hibiscus flowers from saucepan with a slotted spoon, and reserve for a future use.* Pour hibiscus juice into a blender. Add water, dehydrated maple sugar and dates, and blend until dates are pureed. Pour this sauce into a 9" x 13" (23 x 32 cm) pyrex baking dish. Put pears into the sauce, standing upright. Add cinnamon sticks. Cover with aluminum foil, shiny side down. Bake at 325 F. (Gas
Mark 3) for 1-1/2 hours. To serve, put pears into dessert bowls, and spoon some of the sauce into each bowl. Garnish with fresh mint leaves. Serves 6.

*The hibiscus flowers can be reused to make another batch of poached pears. Simply put the cooked hibiscus flowers into a plastic bag and store it in the freezer until ready to use. Take them from the freezer and follow the first step in the above recipe.





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