Flaxseed Bread

Our family loves bread. We tend to go through two loaves in a week. I needed something a little healthier. I was told that flaxseed has good benefits to it. According to WebMD there have been preliminary studies that have shown that flaxseed may help fight against heart disease, diabetes, and breast cancer. You can check out that link here.

The recipe I found was, of course, on Pinterest. The author is Vegan Feast Catering on Flickr.com. She says its about 40 calories per slice. This bread was much more light than any other I have made. It also has a distinct taste, which matches perfectly with peanut butter.

So without anymore delay, here is the recipe for flaxseed bread, enjoy.

Flaxseed Bread

Ingredients:

1 tablespoon active dry yeast

1 3/4 cups of warm water

1/8 cup raw sugar

1 tablespoon canola oil

3/4 teaspoon salt

1 cup flaxseed meal

2 cups whole wheat flour

1 cup all-purpose flour

Method:

1) Dissolve your yeast in the warm water. This takes about 5 minutes -- the water will become creamy-looking. - I used the instant yeast so I didn't have to dissolve it.

2) Add to this the sugar, oil, salt, flaxseed meal and one cup of whole wheat flour.

3) Mix this with your spoon till it's incorporated. Add in the other cup of whole wheat flour and stir... then add in your one cup of all-purpose flour. Mix till it holds together. Attach the dough hook and let the mixer knead this dough for AT LEAST 10 minutes. If you don't have a stand mixer, then knead by hand on a floured countertop for about 10 - 15 minutes.

4) Spray a large bowl with cooking spray and put the dough into it, then spray the top of it. You just want to moisten the outside of it so it won't stick to the bowl.

5) Let it rise till it has FULLY DOUBLED. Depending on the temperature, this could happen in about an hour, or upwards of two hours.

6) Spray a bread pan (9" X 5") with cooking spray. Punch down your dough and put it into your bread pan. Shape it with your oil-covered hands so it fits snugly into the pan. Let the bread rise till it has come up about 1 1/2 inches above the top of the pan. (I used two 8.5x4.5 glass pans and it worked perfectly.)

7) Preheat the oven to 350F -- bake the bread for about 40 - 45 minutes. Cool then slice.

Crock-Pot Sesame Tofu

As a child I was not really fond of tofu, or any form of Chinese food. Now as an adult, I have come to realize that some of it is quite tasty and if made right is quite enjoyable. This recipe I found off of Pinterest, but I have changed it so much that it has become my own recipe. It originally was for Sesame Chicken. I hope you enjoy it. By the way, my girls approve of this one. Probably because it is so sweet.

Crock-Pot Sesame Tofu

Serves 4-6

Ingredients:

3 Package of firm or Super firm tofu (chopped in bite size pieces)

1/2 cup honey

2 Tbsp low sodium soy sauce

1/2 onion, diced

2/3 cup ketchup

2/3 cup water

2/3 cup brown sugar

1 Tbsp sesame seed oil or extra-virgin olive oil

3 cloves garlic, minced, pressed or grated

1/2 tsp red pepper flakes

1 Tbsp sesame seeds

2 cups dry brown rice

1 tsp extra-virgin olive oil

1 lb broccoli florets

Method:

Put tofu into crock pot.

In a small bowl, combine honey, soy sauce, onion, water, ketchup, brown sugar, oil, garlic and pepper flakes. Pour over tofu.

Cook on low for 2-3 hours or on high 1 1/2 – 2 1/2 hours, or just until tofu is cooked through and marinates.

Cook rice according to package directions.

Heat 1 teaspoon olive oil in a skillet until hot. Add broccoli and saute 5-6 minutes or until cooked but tender. Add to tofu mix in crock-pot.

Serve tofu over rice and garnish with sesame seeds.

Fruit and Walnut Granola Bars

There are so many ways to enjoy food and I find with all of our dietary issues within our home we do the best on a simple plan. A best friend of mine was away for work and happened to come across a cookbook that the hospital was selling. Looking at it she knew right away that this was my type of cooking. I am so glad she did. The cookbook is called Wholesome Temptation which are recipes and Nutrition tips from the dietitians and chefs of Cancer Treatment Centers of America. I never thought I would say this, but I think this is one of my favorite cookbooks. The recipes are simple and easy to digest. I am so thrilled and I hope to share many more recipes from this book with you.

The recipe I will share tonight is Fruit and Walnut Granola Bars. AMAZING! Sorry, I do not have pictures as I did this at the last minute and felt the need to share. These are super easy to make and will become a regular snack for me when I need a pick me up. I hope you enjoy!

Fruit and Walnut Granola Bars

-Chef Judith Hallisey

Ingredients:

1 Large Egg
2 Large Egg White
1/2 c. Truvia ( I used organic sugar)
1 tsp. Cinnamon
2 tsp. Vanilla
2 c. uncooked old fashioned oats
1 Tbs. unbleached flour
1/2 c. golden raisins
1/2 c. dried cranberries
1/2 c. toasted and chopped walnuts

Method:

1) Preheat oven to 350 degrees.

2) Whisk together eggs in large bowl.

3) Add Truvia, cinnamon, vanilla.

4) Stir in oats, flour, fruit, and walnuts

5) Spread in a greased baking pan ( I used parchment paper)

6)  Bake until golden brown. ( I baked mine for 12-14 mins)

7) Cool and cut into bars. (I made 15 bars)

Note: These can be made gluten free by using GF Oats and rice flour.

Vegan Corn Chowder

I know that two favorite things my girls love to eat is potatoes and corn. I wanted to make something that our whole family would enjoy. I am sorry, but I can not recall where I found the recipe. It is not my own. I tried looking back on Pinterest and could not find it, so if anyone knows the source, please let me know. The soup turned out beautifully and creamy. Enjoy.

Ingredients:
1 Tbs Olive oil
1/2 onion chopped
2 garlic cloves, minced
1/4 cup vegetable broth (I used Chicken McKays since I did not have vegetable broth)
6 medium sized potatoes, peeled and chopped
1 cup diced carrots
1 pkg of fresh corn or 2 cans of corn, no salt added
4 cups unsweetened soy milk (I used rice milk)
1 tsp salt

Method:

1) Place olive oil, salt, garlic in pan and cook until onions are translucent.

2) Add the vegetable broth and stir quickly to pick up the caramelized onions and flavors from pan.

3) Add soy milk, carrots, corn, and potatoes and bring to a hard boil then reduce to a slight boil (low-med heat). Let cook for 30-45 minutes on stove.

Hope you enjoy.

Vegan Hotdogs

I have been experimenting with all forms of vegan food and cooking with them. I came across this recipe on Pinterest from a website: http://www.baked-in.com. I looked at the recipe and have been putting it off for awhile. I have tried to make vegan hot dogs before and they were nothing like a hot dog. So, as the girls slept this afternoon I decided to try the dreaded recipe. It initially took me 20-30 minutes to prepare and about another 45 minutes to steam. Some form of steamer is needed. After making these, I couldn't resist trying them. WOW! They taste awesome and better than the Worthington vegan hot dogs. They were full of flavor and kid approved. I plan on making a huge batch of these and storing them in the freezer. Enjoy as I did.

Vegan Hot Dogs

Ingredients

• 5 Tbsp (30g) almond meal
• 9 oz (250g) firm tofu
• 2 Tbsp soy sauce
• 3 Tbsp vegetable oil
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 Tbsp smoked paprika OR several generous dashes liquid smoke (I did not have any so I use 1/2 tsp  of reg. paprika- I don't like smoked stuff anyway)
• 1½ tsp granulated sugar
• 1 tsp salt
• ¾ tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp ground mustard
• ½ tsp nutmeg
• ½ tsp ground cardamom (I did not have this item and left it out.)
• 1 tsp cumin
• 1⅛ cup vital wheat gluten
• 1 tsp cornstarch

Method

1. Crumble tofu into the bowl of a food processor.

1. In a liquid measuring cup, measure the 2 Tbsp soy sauce and add enough water to get to the 100mL line. Add to food processor.
2. Add almond meal, oil, onion, garlic, paprika/liquid smoke, sugar, salt, pepper, coriander, mustard, nutmeg, cardamom, and cumin to the processor and pulse until smooth, about two minutes. Pour into a large mixing bowl.
3. Add vital wheat gluten and cornstarch to the mixture and stir to combine. Knead gently – the mixture will be soft but you’ll see strands of gluten forming.
4. Divide the dough into eight equal pieces. Roll each into a rough hot dog shape (doesn’t have to be perfect). Wrap each dog in parchment paper and then aluminum foil. Twist ends of the foil shut.
5. In a large pot with a steamer insert or basket, bring enough water to just under the steamer to a boil. Arrange your hot dogs in the steamer – close together is fine, and it’s okay if they’re touching.
6. Cover and steam for 45 minutes. Turn off heat and let cool in the pot, uncovered.

7. To cook, unwrap hot dogs and simmer in water for five minutes, or fry in a frying pan, or throw ‘em on the grill until hot and pretty with grill marks!

8. Serve on buns with ketchup, mustard, relish, diced onions, or your favorite hot dog topping.

  

Black Bean and Rice Soup

Since it has been nasty and cold weather lately, I wanted to make something that was warm and tasty. As I sat on the stool in my kitchen, I spotted my crock pot. Oh, I got it, bean soup! I jumped online to see if I could find a recipe for a crock pot soup and wouldn't ya know, there are thousands. One in particular jumped out at me. It was black bean and rice soup. I found the recipe from southernfood.about.com. They actually have a lot of tasty recipes, but not many for vegetarians and vegans nonetheless. The best part of making the soup was sharing the time with my girls. They had a blast making it and eating it too. Enjoy and have a warm and tasty evening.

Black Bean and Rice Soup

Ingredients:

• 1/2 cup chopped onion
• 3 carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 4 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons dried basil
• 1 teaspoon chili powder ( I used 1/2 tsp)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon Tabasco sauce
• 2 cans (16 ounces each) black beans, drained and rinsed (I only had one can, so I added a can of navy beans).
• 1 can (14.5 ounces) crushed tomatoes
• 2 cans chicken broth, or about 3 to 3 1/2 cups (I used McKays Chicken Seasoning)
• 1 to 1 1/2 cups hot cooked rice ( I added 2 cups of rice).

Method:

Combine all ingredients except rice in slow cooker. Cover and cook on LOW for 7 to 9 hours. Add cooked rice before serving. Serves 6.

Potato/Carrot Mac and Cheese

I was rocking the girls this afternoon and thinking what should I make for supper. I was thinking about making some pumpkin pancakes, but then thought that I really didn't want to serve breakfast. After putting the girls down for a nap I had a Facebook status of my friend Oana Jones come through on my phone. I saw that she had made a vegan Mac and Cheese that her daughter really loved, as well as her husband. Now, I had to try this! I am always looking for vegan recipes that taste really good. So, I immediately grabbed my ingredients and started cooking in the kitchen. It smelled so good I wanted to eat it all! I did resist. I served it to my girls and it was a hit! Juliana had two platefuls and Olivia one. I hope you enjoy it as much as we did.

Potato/Carrot Mac and Cheese

• Ingredients:
• 3 -4 large potatoes, peeled, diced large
• 2 carrots, peeled, chopped in chunky pieces
• 1 1/2 cups water (or more if needed)
• 1/2 teaspoon salt (or more)
• 2 tablespoons poultry seasoning
• 1 tablespoon onion powder
• 1/2 teaspoon garlic salt
• 1/4 cup nutritional yeast flakes
• 1/3 cup vegetable oil
• 5 cups cooked ziti  (I used penne as this is my girls favorite noodle)

Method:

1. 1
    Preheat oven to 350 degrees.
2. 2
   Place potatoes, carrots, water (should be enough to come about 1/2 inch from the top of the potatoes and carrots), salt, chicken seasoning, onion powder and garlic salt together in a pot, mix together, and cook on medium heat till potatoes and carrots are soft.
   
   
   
   
   
   
   
   
3. 3
   While veggies are cooking, heat water for ziti noodles; when boiling add ziti noodles.
4. 4
   Cook till al dente.
5. 5
   When veggies are done, cool or add a couple ice cubes to cool it down.
6. 6
   Blend together with nutritional yeast flakes and oil until smooth.
   
   
   
   
   
7. 7
   Add more water if it's too thick, add more salt if needed, should be a little on the salty side as the pasta will absorb some of the salt.
8. 8
   Drain the ziti noodles.
9. 9
   Pour"cheese" sauce over ziti noodles in a casserole dish and mix inches.
   
   
10. 10
    
    
    
    Place dish in oven and bake for 30 minutes.
    
    
    
    
    
    
    Juliana
    
    Olivia