Peanut Butter and Jam Cookies

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Peanut Butter and Jam Cookies ~ From Vegetate, Vegan Cooking & Food Blog

“Man cannot live by bread alone; he must have peanut butter.”James A. Garfield

My new favorite cookies, these moist, rich, chewy little gems are from Ann Gentry’s The Real Food Daily Cookbook, page 214. These Peanut Butter and Jam cookies went down nicely with an ice cold glass of hemp milk. They are made using barley and oat flours, so they are wheat-free. I love Ann Gentry’s recipes because they contain simple, whole-foods ingredients and they are full of flavor.

Peanut Butter Fact: Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

Cranberry-Orange Nut Bread

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Cranberry-Orange Nut Bread ~ From Vegetate, Vegan Cooking & Food Blog
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.”
Mahatma Gandhi

This tantalizing recipe is from Veganomicon, by Isa Chandra Moscowitz and Terry Romero, page 228.

Bursting at the seams with fresh cranberries, walnuts, fresh-squeezed orange juice, orange zest, and spices, this is just the thing for those chilly winter mornings. You can make this recipe soy-free by substituting your favorite dairy-free milk for the soy milk called for in this recipe. We used creamy, omega-rich hemp milk.

Cranberry Facts: Native Americans used cranberries, fat and ground venison to make a survival cake known as pemmican. They also used the fruit in poultices and fabric dyes.

Rustic Italian Soup

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Rustic Italian Soup ~ From Vegetate, Vegan Cooking & Food Blog

“I was offered a free villa in Hollywood, but I said no thank you, I prefer to live in Italy.”Ennio Morricone

I love to make wholesome vegetable soups like this one to have for lunch throughout the week because they are chock full of energy-and-health-promoting vitamins and minerals. When you make soup yourself instead of buying it in cans you are eating fresher, more nutrient-dense foods and you know exactly what ingredients you are putting into that pot of soup. When you cook your soup from scratch you can ensure that it contains no industrial chemicals, pesticides, and weird food additives, and if you’ve made too much you can always freeze it for later. Here’s a great article called The Truth About Canned Soup, from Rodale News. I  realize that most people take advantage of the convenience of canned foods sometimes, myself included. I just try to cook from scratch as much as possible. It is also very economical to cook your own soups at home. It seriously costs pennies on the dollar compared to the canned stuff. Continue Reading »

Voluptuous Pumpkin Pie

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Voluptuous Pumpkin Pie ~ From Vegetate, Vegan Cooking & Food Blog
“I don’t want to spend my life not having good food going into my pie hole. That hole was made for pies.”
Paula Deen

I may not see eye to eye with Paula Deen about most things, but I have to agree with her when it comes to pie. This delectable delight is from Vegan Pie in the Sky by Isa Chandra Moscowitz and Terry Romero, page 155.

We roasted a couple of cute little sugar pie pumpkins so we could use fresh, seasonal pumpkin instead of the canned stuff. We also doubled the crust recipe to make an extra-thick crust and some pie dough cinnamon-sugar stars to bake on top. We topped the pie off with Soyatoo Soy Whip (which I love!), but for a soy-free version you could substitute cashew cream for the whipped topping and substitute a different dairy-free milk for the soy milk that this recipe calls for. We used omega-rich and creamy hemp milk. We baked two pies and enjoyed them for breakfast and dessert until they were gone. They were so delicious, I still want more!

Pumpkin Pie Fact: Every year 50 million pumpkin pies are made using canned pumpkin puree. Why not eliminate the can (pumpkins aren’t grown in cans) and try making a pie using fresh pumpkin this year? It is really easy to do, tastes much better, is much more nutrient-dense, and fresh pumpkins are BPA-free unlike most food cans these days. Here’s how to roast a pumpkin for a pie, and here’s how to roast the pumpkin seeds (a tasty bonus not found in cans). 😉

Smoky Chipotle Pea Soup

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Smoky Chipotle Pea Soup ~ From Vegetate, Vegan Cooking and Food Blog

“I feed on good soup, not beautiful language.”Molière

This Smoky, spicy pea soup from Cookin’ Crunk by Bianca Phillips (page 75) is just perfect for autumn lunches.

Made using peas, barley, chipotle chilis in adobo sauce, lots of veggies, and spices, it definitely warms you up inside with it’s healthy, hearty goodness!

This is a simple dish to make. We doubled the recipe, which made enough soup for lunches for two people for a week and left some over to freeze for future lunches.

Pea Soup Facts (from Wikipedia): Pea soup has been eaten since antiquity; it is mentioned in Aristophanes’ The Birds, and according to one source “The Greeks and Romans were cultivating this legume about 500 to 400 BC. During that era, vendors in the streets of Athens were selling hot pea soup.”