Having just spent the holidays with my family, arepas are still fresh in my mind!
For breakfast or to sop up some yummy veggie
soup, these corn meal, cheese filled cakes are a little slice of heaven.
Straight from the pages of my newest cookbook, The Healthy Voyager’s Global Kitchen,
check out the easy how-to video
on how to make the vegan version of a Colombian favorite!

As you may have read in some of my past posts, pumpkin is a superfood that just happens to be delicious too. Plus it’s fall and nothing is better then warm muffins, especially pumpkin muffins, with your morning tea or coffee. Here is an even tastier and healthier version then the run-of-the-mill variety of pumpkin muffins as you’ll find banana and flax seeds in them.  Full of antioxidants, good fats and flavor, it will be tough to have just 1!

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp ground nutmeg
• 2 egg replacers (like EnerG), prepared
• 1/4 cup packed brown sugar
• 2 medium overripe bananas, mashed
• 1/2 c pumpkin butter
• 2 Tbsp canola oil
• 2 Tbsp flax seeds
• 1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees and grease a muffin pan with with nonstick olive oil or baking spray.  Set aside.

In a large bowl combine flour, baking powder, flax seed, cinnamon, baking soda, salt, and nutmeg. Make a well in center of mixture; set aside.

In medium bowl combine egg replacers, sugar, banana, pumpkin butter, and oil. Add this mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in chopped nuts, if desired. Spoon batter into prepared muffin pan.

Bake at 350 degrees about 20 minutes or until toothpick in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan, cool completely on wire rack.

Mmmm, fresh out of the oven pita bread is oh so good for sandwiches as well as dips such as hummus and the like! But conventional pita bread may have ingredients that don’t work for folks depending on specialty diet, etc so here is my home made pita recipe that can be modified for gluten free folks as well as for people just looking for healthier options in the bread world ; )

• 1 package of yeast, or quick rising yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water
• 1 teaspoons granulated organic sugar
• 3 cups all-purpose flour (use gluten free flour if needed)
• 1 1/4 teaspoon salt
• 1 cup lukewarm water
• Olive oil, to coat medium bowl

Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until well dissolved. Let sit for 10 to 15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small well in the middle of flour and pour yeast mixture into it. Slowly add 1 cup of warm water, and stir with spoon or spatula until elastic. Place dough on floured surface and knead, with floured hands, for about 5 to 8 minutes. When the dough is no longer sticky and is smooth and elastic, it’s good to go.

Coat a large bowl with oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out into the shape of a rope and pinch off 10 to 12 small pieces.  Roll into balls and place on floured surface. Let sit covered for 10 minutes.

Preheat oven to 500ºF and make sure rack is at the very bottom of oven. Be sure to preheat your baking sheet also. Roll out each ball of dough with a floured rolling pin into flat circles. Each should be about 5 to 6-inches across and 1/4-inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff while cooling.

Mmmmm, nothing looks prettier on a holiday tablescape like a well decorated cake or a classic holiday pie.  This is the time of year for full on baking frenzies so to complement your cookies and candies, it’s almost a requirement to have cakes, pies and holiday breads along with them.  Be it to enjoy with your family or to share with friends at work or at parties, check out the following recipes and get bakin’

Classic Cherry Pie

• 1 double crust pie crust pastry for 9 inch pie tin
• 4 tablespoons quick-cooking tapioca
• 1/8 teaspoon salt
• 1 cup white sugar
• 4 cups pitted cherries
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons vegan butter

Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside, covered.

In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents in top. Place pie on a foil lined cookie sheet.

Bake for 50 minutes in the preheated oven, until golden brown.

Chocolate Mousse Pie

• 2 cups semisweet chocolate chips
• 1 quart, plus 3 tablespoons vegan heavy cream (recipe below)
• 1 tablespoon chocolate creme liqueur
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 premade vegan pie shell
• Chocolate chips, for topping

Preheat oven to 350 degrees F.

Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.

In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.

In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.

Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

Vegan heavy Cream – 1 block of extra firm silken tofu (boxed, not the kind in water that you find in the refrigerated section) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps

Holiday Yule Log

• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 5 egg replacers
• 3/4 cup white sugar
• 2 (1 ounce) squares unsweetened chocolate
• 2 tablespoons water
• 2 tablespoons coffee-flavored liqueur
• 2 tablespoons white sugar
• 1/4 teaspoon baking soda
• confectioners’ sugar for dusting

Filling & Frosting

• 4 (1 ounce) squares semisweet baking chocolate
• 1 (8 ounce) package vegan cream cheese, softened
• 3 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon coffee flavored liqueur

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10×15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside.
In a large mixing bowl, beat the egg replacers on high for several minutes until they are fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture.

Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter.

Pour batter into prepared 10×15 inch pan. Bake at 350 degrees F for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin. Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack.

For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up.
Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long ‘bark line’ design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired decorative items.

White Chocolate Candy Cane Cupcakes
Cupcakes

• 2 ounces vegan white chocolate, melted
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup soy milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure peppermint extract
• ½ cup (1 stick) vegan butter, room temperature
• 1 cup granulated sugar
• 1 egg replacer
• 1 egg white ( 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again)

Frosting

• ½ cup vegan butter
• ½ cup vegan shortening
• 1 teaspoon vanilla
extract
• ¼ cup soy creamer (plain or vanilla)
• 3 cups confectioner’s sugar, sifted

Topping:
10 to 12 soft peppermint candies, coarsely chopped

Preheat oven to 350 degrees F. Prepare one standard 12-cup muffin pan; line with paper cupcake liners.

To Make Cupcakes:

In top of a double boiler over hot water, melt white chocolate. Remove from heat and set aside to cool. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.

In a medium mixing bowl, combine flour, baking powder, and salt; whisk together to mix.  Set aside.

In a small mixing bowl, stir the milk, vanilla extract, and peppermint extract together. Set aside.

In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.

With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

Add egg replacer and vegan egg white, beating until thoroughly mixed.

With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.

Remove the bowl from the mixer. Using a large rubber spatula, gently fold the melted and cooled white chocolate into the batter.

Spoon the batter into the cupcake liners. Fill about 2/3 full, using about ¼ cup of batter per cup.

Bake, rotating pan halfway through, 18 to 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Cool cupcakes completely on a wire cooling rack before frosting and topping with candy. Sprinkle candy on cake, frost and sprinkle more candy on top of the frosting ; )

To Make Frosting:

Cream butter & shortening until fluffy. Add sugar and beat for about 3 minutes. Add in the vanilla, then slowly add in the soy creamer. Mix until well incorporated and fluffy.

Maple Cupcakes

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1 stick vegan butter, softened
• 1/2 cup light-brown sugar
• 2 egg replacers
• 1 1/4 cup maple syrup
• 2 teaspoon vanilla extract
• 1/2 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider vinegar, set aside to curdle for at least 15 minutes)
• 1/2 cup walnuts or pecans, finely chopped

Heat oven to 350 degrees F. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely before frosting (recipe below).

Maple Frosting

• 1 cup vegan butter, softened
• 3 ounce vegan cream cheese, softened
• 2/3 cup dark-brown sugar
• 1/4 teaspoon salt
• 3/4 cup maple syrup
• 3/4 teaspoon vanilla extract
• 1 cup confectioners’ sugar

Beat the butter, cream cheese, brown sugar, and salt in a medium bowl with a mixer set on medium speed until light and fluffy, about 3 minutes. Continue beating, and add the maple syrup and vanilla. Gradually add the confectioners’ sugar, increase the speed to high, and beat until light and fluffy, about 1 minute. Chill for 1 hour before using.

Pumpkin Gingerbread

• 3 cups sugar
• 1 cup vegetable oil
• 4 egg replacers
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans.

In a large mixing, combine sugar, oil and egg replacers; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour.

Drunk Eggnog Bread

2 1/4 cups all-purpose flour
3/4 cup sugar
1 cup vegan eggnog or soy creamer
3 tablespoons vegetable oil
2 tablespoons rum
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg replacer
1/2 cup chopped pistachio

Glaze:
1/2 cup powdered sugar
2 teaspoons vegan eggnog or soy creamer
1 teaspoon rum or 1/2 teaspoon rum extract

Heat oven to 350F. Grease the bottom only of a large loaf pan. In a bowl combine all the ingredients except the nuts. Mix together till all the ingredients are mixed together being mindful no to over mix. Add in the nuts and fold. Bake in the over for 1 hour. Remove and place on a wire rack for 10 minutes before removing from pan. Cool completely before drizzling the Rum glaze.

Glaze:
Mix all ingredients until smooth and thin enough to drizzle.

Everyone is stuffed (for now) but there is so much food leftover! What to do, what to do!  Well, host an after Thanksgiving brunch to get rid of your leftovers before you eat them all or worse, they go bad.  Invite your friends, have some mimosas and do Thanksgiving all over again, the brunchy way ; )  Enjoy some of these fun recipes to whip up any time over the holiday weekend!

Leftover Scrambled Hash

• 16 ounces extra firm tofu, pressed and drained
• 1 teaspoon canola oil
• 2 tablespoons white onion, finely chopped
• 2 green onions, finely chopped
• 1/8 teaspoon turmeric
• 1/4 teaspoon soy sauce or tamari
• Salt & Pepper to taste
• 1 cup left over stuffing
• 1 cup leftover vegan turkey, diced or chopped

Loosely crumble tofu with fingers into bowl.

Heat oil in medium skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.). Add in the stuffing and vegan turkey. Season with salt and pepper to taste.

Pumpkin Pecan Pie Pancakes

• 5 tablespoons vegan butter
• 1 tablespoon brown sugar
• 1/4 cup pecan halves
• 2/3 cup all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/4 cup silken tofu, firm, pressed and drained
• 4 egg replacer powder (EnerG, not mixed as it will be done in the recipe)
• 2/3 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider vinegar, set aside to curdle for at least 15 minutes)
• 1 1/4 teaspoons vanilla extract
• 1 cup pumpkin puree
• Confectioners’ sugar, for dusting
• Maple syrup, for serving

Mashed Potato Tots

• 2 cups cold mashed potatoes
• 1 egg replacer, mixed
• 3/4 cup shredded vegan cheddar cheese
• 1/2 cup chopped green onions
• 1/4 cup faux bacon bits
• 1/2 cup dry bread crumbs
• High heat oil for frying

Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg replacer, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.

In a cast iron or electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Dinner Roll Bread Pudding

• 4- 6 leftover dinner rolls
• 2 cups soy milk
• 2 ripe bananas, sliced
• 2 tablespoons tapioca flour or arrowroot powder
• 3/4 cup sugar or maple syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon

Pumpkin for breakfast, pumpkin for lunch, pumpkin for dinner. Can’t get enough pumpkins this time of year.  I love this cornbread as a batch goes a long way and is perfect for breakfast as well as with dinner and even dessert (uh yeah, old bread can be used as Pumpkin Cornbread Pudding!) But yeah, for breakfast, this cornbread rules with the home made butter. Enough chit chat, let’s bake!

Bread/Muffins

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons light brown sugar, packed
• 1 large egg replacer
• 3/4 cup soymilk
• 1 cup canned or fresh pumpkin puree
• 2 tablespoons melted vegan butter

Heat oven to 375° and grease and flour a loaf pan or 12 muffin cups.

Combine cornmeal, flour, baking soda, baking powder, and salt in a mixing bowl.

In another bowl, whisk together the brown sugar, egg replacer, milk, pumpkin, and butter. Combine the dry and wet mixtures and then stir until well incorporated. Fill a loaf pan or muffin cups about 3/4 full and place pan in the oven. Bake for about 18 minutes or until a tooth pick can be insterted into the middle of the loaf or muffin and comes out clean/dry. Let cool on a cooling rack.

Cinnamon Butter

• 4 tablespoons vegan butter, room temperature
• 2 teaspoons agave
• 1/2 teaspoon ground cinnamon

Combine all ingredients and stir until blended.

Enjoy on Meatless Monday!

Yep, we’re already past the mid-point of 2010. It’s time to celebrate our country’s independence  with food, drinks and general out door summer shenanigans.  We can choose to go haywire or we can try to be as good as we can be by making smart food choices. Check out my 2008 & 2009 posts for some eco tips to enjoy your 4th as well as some healthy recipes to serve up this coming weekend.

Be sure to party smart but also, make sure you make the most of this summer holiday weekend!  This year, I’ve put together a list of recipes that incorporate some of my favorite Sweet Leaf Tea beverages.  Summer isn’t summer without some icy cold libations and Sweet Leaf Tea is a must have in your fridge as well as at summer festivities. Just to sip on or incorporate into your dishes, check out Sweet Leaf tea’s wide array of tasty, naturally sweetened (& unsweetened) teas & lemonades!

Sweet Leaf Lemon Ice Tea & Tarragon Tofu

1 tablespoon olive oil
1 tablespoon vegan butter
Salt

Freshly ground black pepper
3 large packages of firm tofu (drained & cubed)
Juice and freshly grated zest from 3 lemons
1 cup Sweet Leaf Tea Original Iced tea with Lemon
1 teaspoon crumbled dried tarragon leaves
1/4 cup veggie broth
2 tablespoons cornstarch
4 tbsp Pine nuts
Lemon slices for garnish (optional)

Heat a large skillet over medium high heat. Add the olive oil and butter to the pan and heat until the butter is melted. Salt and pepper the tofu and add to the skillet. Quickly “brown” the tofu on both sides, then add the lemon juice, tea, and tarragon to the pan. Deglaze the pan with the liquid, removing any dried browned bits from the bottom of the pan. Bring the mixture to a boil, and then reduce the heat to medium. Cover and simmer for 10-12 minutes, or until the tofu is browned and crisp on the outside but soft on the inside. Place the tofu on a serving platter and cover with foil to keep warm while finishing the sauce. In a small bowl whisk together the veggie broth and cornstarch until smooth. Whisk the mixture into the skillet and simmer until the sauce comes to a boil and thickens. Return the tofu and any juices collected on the platter to the skillet and rewarm. Flip the tofu to coat evenly with the sauce before serving with optional lemon slices for a garnish. Serve with rice or lightly dressed pasta.

Crusty Sweet Leaf Sweet Tea Loaf

For bread making machines

¾ cup Sweet Leaf Original Sweet Tea
2 cups Unbleached flour (or combo of unbleached & whole wheat)
1 tsp Salt
1 ½ tsp Active dry yeast

Place ingredients in baking pan in listed order, and bake on European bread cycle. Try substituting oatmeal flour for up to 1/6 of the total amount for a lighter loaf.

Sweet Leaf Lemonade Cookies

1 cup vegan butter
1 cup granulated sugar
2  egg replacer
3 cups all-purpose flour, sift before measuring
1 teaspoon baking soda
6 ounces Sweet Leaf Lemondae
2 teaspoons finely grated lemon peel, optional
granulated sugar

Cream butter and sugar until light; add eggs and beat until light and fluffy. Sift together the sifted flour, baking soda; add to the creamed mixture, alternating with 1/2 cup of the lemonade. Stir in grated lemon peel. Drop dough by teaspoonfuls, 2 inches apart, onto ungreased baking sheets. Bake cookies at 400° for 8 minutes or until lightly browned around edges. Brush hot cookies with remaining lemonade then sprinkle with a little granulated sugar. Remove cookies to racks.

Sweet Leaf Citrus Green Tea Quinoa Salad

1 cup Quinoa
2 cups Sweet Leaf Citrus Green Tea
1 cup diced cucumber
½ cup mandarin oranges, halved
¼ cup almonds or sunflower seeds
2 green onions, diced
2 tablespoons chopped cilantro or parsley
1 teaspoon lemon zest
3 tablespoons lemon juice
3 drops sesame oil
1 teaspoon granulated sugar
¼ teaspoon ground cumin
¼ teaspoon ground corriander

Rinse quinoa under cold running water; drain. In saucepan, bring 2 cups tea to boil; stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until tea is absorbed and quinoa is transparent; drain and let cool. In salad bowl, combine quinoa, cucumber, orange sections, almonds or sunflower seeds, onions and coriander. Dressing: In small bowl, mix lemon rind and juice, sesame oil, sugar, cumin and coriander; pour over salad and toss to mix. Serve immediately or cover and refrigerate for up to 3 days.

Creamy Sweet Leaf Tea Lemon Lime Popsicles

1 1/4 cups soy milk
¼ cup sugar
¾ cup Sweet Leaf Lemon Lime Tea
Pinch of salt

Blend ingredients together, pour into popsicles molds and freeze. When frozen, enjoy!

Lemon Cake Sweet Leaf Tea ½ & ½ Lemonade & Ice Tea Glaze

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 large lemon
1/2 cup vegan butter
1 cup brown sugar
1 tablespoon of poppy seeds
2  egg substitute
2/3 cup soy milk
1/2 teaspoon vanilla
6 oz Sweet leaf Tea ½ & ½ Lemonade & Ice Tea
2 c. powdered sugar

Mix dry ingredients (except sugars). Finely grate lemon peel and stir it inches. Beat butter and brown sugar and add egg replacer. Add flour mixture and milk to margarine mixture. Add vanilla & poppy seeds. Pour into greased loaf pan and bake for 1 hour at 350°F. Let cool for at least 20 minutes.

Make glaze: With wire whisk blend powdered sugar into the lemonade. Invert cake onto a serving plate and drizzle with glaze until absorbed

Have a very happy & healthy 4th America!!

The flowers are blooming, the hill sides are green, the air is fresh – Spring has sprung! And with spring comes friend and family gatherings, Passover chocolates and Easter bunny treats ; ) As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year’s menu along with the goodies & tips I’ll be sharing below ; ) You ready? Let’s “hop” to it!

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I’ve found some new ones this year like:

• Try goodies from The Natural Candy Store – gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison’s Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!
• Skip the candy and give creative gifts this year. Re-use a basket by covering it in left over, festive fabric. Fill basket with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Add some seed packets and celebrate spring with a new garden!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some “Spring” in your step : ):


Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.


Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.


Chickpea Cakes With Beet Horseradish Salad

Cakes:
2 large shallots
2 T olive oil
Dried thyme
Red pepper flakes
1 15oz can chickpeas
1/4 tsp lemon zest
Salt & pepper to taste
Coconut oil

Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.

Beet Salad:
2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 T sugar
2 T wine vinegar
3 T water

In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

Serves chickpea cakes with a few spoonfuls of beet salad. Enjoy!


Grilled Veggie Pesto Matzah (or Pasta) Lasagna

2 boxes of matzah (substitute cooked lasagna noodles if you so choose)
13″x9″x2″ baking dish
1 package of firm tofu, crumbled (seasoned with Italian seasoning, salt & pepper)
4 cups pesto (I like Le Grand Maison Brand, it is vegan an convenient)
olive oil
1/4 c. chopped garlic
2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes
1/3 cup chopped fresh basil

Slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour. Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag. About a half hour before cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour directly in the ziploc bag.

Preheat oven to 350. Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic. Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah (run under water). Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the crumbled tofu mixture in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with olive oil and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh basil & serve with additional pesto or tomato sauce if desired.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!

St. Paddy’s is a wonderful day to celebrate drunkenness by way of green beer and food comas by way of corned beef. But there are ways to partake in the debauchery without falling off the proverbial health wagon. Here are a few tips to have a greener and healthier St. Patty’s day this year!

• St. Paddy’s Day morning, start off with a healthy glass of green juice by Odwalla, Naked, Trader Joe’s or Bolthouse Farms. You will get a few of your daily servings of hearty veggies in one glass as well as boost your immune system for later, not so healthy action ; )
• Walk or ride your bike to your local Irish pub to save up some calories, gas and the environment as well as to help save lives after to much green fun ; )
• If you have to work that day, bring in some delicious and healthy Zucchini Muffins to keep with the green theme:

Zucchini Muffins with Cinnamon-Crumb Topping
Dry ingredients:
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)

Wet ingredients:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk

Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)

Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.

In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.

As a special tribute to St. Patrick’s Day, sprinkle them with green sugar.
(recipe by SusanV)

• Host a delicious dinner before the liquor starts to flow like this Vegan Irish meal of Corned Beef & Cabbage, Red Dill Potatoes and Irish Soda Bread:

Vegan Corned Beef and Cabbage
2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian “beef” or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the “beef,” cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and “beef” to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the “beef” and vegetables to serve.

Roasted Red Potatoes with Dill
Preheat oven to 400 F. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Allow about 1 1/2 to 2 pounds of potatoes for 4 servings. Place in a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste.

Vegan Irish Soda Bread
2 cups white whole wheat flour
1 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 cup plain soy yogurt

Preheat oven to 400 F. Mix the dry ingredients together. Add the yogurt and use your hands to mix it in well. (Add more flour if the dough is sticky, more yogurt if it’s too dry.) Shape into a ball and put on cookie sheet. Bake until golden brown, about 25-30 minutes.
(recipes by SusanV)

• Keep the calories low with these festively colorful libations:

Hard Limeade
(yields 1 glass)
3 limes, juiced
Lemon/lime seltzer
Square One Organic Vodka
Superfine sugar, to taste (I like Stevia)

Combine all ingredients in a glass with ice cubes.

Green Tea-Ni
1.5 oz. Square One Organic Vodka infused with green tea
1 oz. fresh lime juice
3/4 oz. organic Agave nectar or to taste
1/2 oz. orange liqueur

Put all ingredients in a cocktail shaker with crushed ice. Shake vigorously for 15 seconds. Strain into a martini glass and garnish with a little zest of lime.

Or throw some organic green food coloring into some organic, low cal beer!!

And have a safe and happy St. Paddy’s Day!!!