Tag Archives: flaxseed meal

Potato/Sweet Potato Chipotle-Cheez “Chips.” Oil-free. Gluten-free. Nut-free. Not Raw, Exactly.

Potato ChipsI’m feeling pretty good about the fact that I haven’t consumed a bag of salty snacks in months thanks to my dehydrator (the various tiny bags of chips that come in my Vegan Cuts Snack Box DO NOT count!), but despite the warm fuzzies I’m experiencing, there was still something missing.  Something starchy.  And spudly.  And toasty.  Where does the potato fit into the raw world??  To answer this need, I went Frankenraw and created a chip that was part potato, part sweet potato, part raw and part roasted.

I’ve shared this recipe on Healthy Vegan Friday on The Veggie Nook.

Potato/Sweet Potato Chipotle-Cheez “Chips”
Who’s counting?  Makes 2 full dehydrator trays

1 1/2 cups flaxseed meal
2 red-skinned potatoes, baked (leave skin on if organic) & cooled
1 sweet potato, roasted, cooled and peeled
2 tbsp. vegan Parmesan cheese
1 tbsp. nutritional yeast
1 small onion, chopped
2 cloves garlic, chopped
3-4 baby carrots
pinch salt and black pepper
1 to 1 1/2 cups water
1 tbsp. Bragg Liquid Aminos
juice of 1 lemon
1 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. dried onion flakes
1 tsp. prepared horseradish (not “sauce”)
1 tsp. agave nectar
1 tsp. chipotle in adobo (or more if you like it spicy)

Put the flaxseed meal in a large mixing bowl.  Set aside.

Cut the potatoes and sweet potato into chunks and add to a food processor.  Pulse a few times to break them down, then add the remaining ingredients (cheese through chipotle) and process until thoroughly combined and smooth.

Divide the mixture between two dehydrator trays that have been lined with non-stick sheets and pat or roll out (using another sheet on top) to create a smooth and even layer.  Lightly score the dough into desired shapes and place the trays in the dehydrator and turn it on to 145F.  Dehydrate for 30 minutes, then turn it down to 115F and continue dehydrating for about 12-14 hours – or until the chips are very crisp and dry.

Chips with Dip

Chips on Green Plate

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Raw Parmesan “Pita” Chips. And A Contest.

Pita Chip w/ DipI told you I was going to make a raw version of Stacy’s Pita Chips…and here they are. Stacy’s, I’ve kicked you to the processed and over-salted curb!  (Pssst!  I’m sharing this recipe on Healthy Vegan Friday!)

Eat What's Good Banner

About that word contest in the title. The fine folks at Ethical Ocean invited me to participate in a vegan recipe contest called Eat What’s Good and I accepted their invitation with a recipe for a little something to tempt your Bliss Point that I call Mango Sticky Rice Cake. Here’s what they have to say about the contest (you could win, too!):

The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering delicious vegan recipe out there. 25 of the most talented vegan culinary masterminds have submitted recipes for the contest, and now we need you to pick your favorite!

You can vote daily (and for as many recipes as you want!). And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!

The contest kicks off at 9am EST on Friday April 26 and ends at 11:59pm EST on May 17.

People must sign-up to Ethical Ocean to vote; they can choose to unsubscribe to emails at any time.

“Talented Vegan Culinary Mastermind.” I like it and I’m having it printed on business cards ASAP. So…if you’re so inclined, please visit Eat What’s Good, vote on your favorite(s) – one of which I hope is mine – and enjoy the yummy plant-based recipes from a passel of excellent vegan bloggers! Thank you! Oh, and here’s a photo of my concoction – -

Mango Sticky Rice Cake

Raw Parmesan “Pita” Chips
Makes 1 dehydrator sheet

1 cup walnuts, soaked overnight, rinsed and drained
1 cup flaxseed meal
1/4 cup “Parmesan” nut cheese (I used Parmela brand) + extra for sprinkling
pinch of salt and pepper
1 tsp. dried onion flakes
1/2 tsp. garlic powder
1 clove garlic
couple of slices red onion
1/2 cup baby carrots (or chopped carrots)
1 tbsp. extra virgin olive oil
1 tbsp. white miso
1/2 cup water

In a food processor, process the walnuts, carrots, garlic, olive oil, white miso, red onion, onion flakes and garlic powder until smooth. Scrape down sides to make sure you don’t have any large chunks.

Put the flaxseed meal, nut cheese, and salt & pepper in a large bowl. Stir in the walnut mixture and the water until it’s well-combined. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough around a bit from one spot to another to fill the whole tray. The dough should be about 1/4″ thick. Remove the top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Sprinkle the top with nut cheese, if desired.

Start the dehydrator out at 145F and dry for 30 minutes. Turn it down to 115F and after a few hours, carefully flip the dough onto a dehydrator screen. Continue to dehydrate for an additional 12-24 hours. Check the consistency of the chips occasionally – you want them to be very crispy.

Chips in Bowl

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Raw “Granola Bar” Crackers

Granola Bar CrackersI’ve now about worked my way through the entire list of cracker and flatbread recipes in Matthew Kenney’s book, Everyday Raw.  (Raw ice cream – you are next!  As soon as I can source young coconut which, no surprise, is not stocked at my local Walmart.)  I’m obsessed with the technique and love the idea of making my own healthy, raw “chips” at home rather than buying tortilla chips and (my favorite guilty snack) Stacy’s Pita Chips.  If you haven’t tried these: DO NOT buy a bag.  You will be forever hooked.  Fear not, I am going to tackle recreating those babies in my dehydrator, but for today, I’m sharing an on-the-sweet-side cracker that I created using the principles I picked up from Kenney’s book.  These very crispy crackers include some standard granola bar ingredients.  By the way, I’ve shared this recipe over at Gluten-Free Cat as part of Raw Foods Thursdays!

Eat them straight up or make a sandwich using homemade coconut milk ice cream.  Thanks to Amanda (via Somer) for that very easy and tasty recipe – you’ll have to ask them for it yourselves…

One year ago today: White Bean, Asparagus & Artichoke Heart Salad
One year and one day ago today: Bluebirds to Be 

Raw “Granola Bar” Crackers
Makes one dehydrator sheet

1 cup raw walnuts, soaked overnight, rinsed and drained
1 large apple, cored and chopped into small chunks
1″ nubbin fresh ginger, peeled and chopped
1/4 cup unsweetened coconut flakes, soaked in warm water for an hour or so and drained
1 cup flaxseed meal
1/4 cup unsweetened cacao nibs
generous pinch salt
1/2 tsp. cinnamon
dash cardamom
1/2 tsp. orange zest
1/4 cup virgin coconut oil
1 cup water
1/4 cup agave nectar (taste dough and add more if preferred)

Put the flaxseed meal, cinnamon, cardamom, salt, cacao nibs and orange zest in a large bowl.  Set aside.

In a food processor, process the walnuts, ginger and apple until you get a nice mash.  Add this mixture to the flaxseed meal mixture and add the remaining (wet) ingredients.  Using a big spoon or your hands, mix until thoroughly combined.  This is a fairly wet mess.

Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough.  I had to move dough from time to time from one spot to another to get something that resembled a square.  The dough should be about 1/4″ thick.  Remove that top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator.  Dehydrate at 145F for 30 minutes, then turn down the temperature to 115F.  After a few hours of drying, I carefully transfer the dough to a screen for more efficient drying.  Dehydrate for about 24 hours or until crispy and crunchy.  Break into pieces and store in an air-tight container.

Ice Cream Sandwiches

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VeganMoFo: Cocoa PB Balls

Cocoa Balls, CoffeeSigh.  The last peanut-milk-meal + chocolate post of the 2012 MoFo season!  This recipe is based on Cookie Bites by Erika over at Good Clean Food.  With my first taste of those nutty-chocolatey bites, I knew I’d be making them at home – and making them again with a few minor twists.  Enter peanut milk and peanut meal.  By the way, is it sacrilege to say that I’m relieved that the light at the end of the MoFo tunnel is visible??

For another yummy recipe, check out Blissful Britt’s No Bake Energy Bites – or - Raw Almond Coconut Energy Balls from The Veg Bar.

Cocoa PB Balls
Makes plenty

1/2 cup roasted peanuts
1/2 cup fresh peanut milk
1/2 cup fresh peanut meal
1 cup mixed grains (I used Bob Red Mill’s 5-Grain Rolled Cereal)
2 tbsp. cocoa powder
1 tbsp. chia seeds
1/4 cup hulled hemp seeds
1 cup unsweetened coconut flakes
1/4 cup flaxseed meal
1/2 cup sweetened cacao nibs
1/4 cup real maple syrup
1/2 tsp. cinnamon
1/2 tsp. vanilla extract
pinch sea salt

In a food processor, process the mixed grain (or oats) until broken down into small pieces.  Remove from the processor and place in a large mixing bowl.

Put the peanuts, peanut milk and peanut meal in the food processor and process into a nice, thick slurry.  Add the cocoa powder, chia seeds, maple syrup, cinnamon, salt and vanilla and process to combine.  Remove from the processor bowl and add to the grain mixture.

Stir in the hemp seeds, coconut and flaxseed meal and mix until all the ingredients are moistened and thoroughly combined.  Add more peanut milk if the mixture seems dry.  Store in an airtight container for a few hours or overnight.

Form the mixture into walnut-sized balls.  Keep in the refrigerator.

One year ago todaySimple Side Salad w/ No-Oil Vinaigrette

Cocoa Balls on Plate

Vegan MoFo

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Stack ‘Em High: Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds

Stack of PancakesWhen I was a kid, I loved a thin, flat pancake – preferably made with Bisquick – adorned with a generous pat of butter and drenched, and I mean soggy, with real maple syrup.  It was the way pancakes should be eaten.  My tastes have changed in so many ways over the years and now I love thick, fluffy unrefined pancakes without a lot of sweetness (or oil).  Pancakes that can handle a big, messy schmear of crunchy peanut butter and a boat load of banana slices.  These whole grain pancakes can take the pressure, yet they’re tender and light.  And they’re loaded with flavor from the blueberries and ginger with a nice crunch from the sunflower seeds.  Freeze the leftovers and gently reheat in the microwave or toaster oven.

Sending a huge thank you and virtual hug to my new, sweet friend, Somer, at Good Clean Food.  What a beautiful person she is!  In a recent post she read about a knee problem I have and she immediately offered to send me some essential oils that she thought would help.  Yesterday I picked up her package at the Post Office and inside was a container with all these little bottles of oil!  Kel and I opened each one and had a good sniff!  Can’t wait to put them to good use.  Somer also included a long letter detailing information about each oil and how I should use it – handwritten, folks.  My handwriting is so bad one needs a Rosetta Stone to decipher it.  Anyway, her thoughtfulness touches me so much.  How lucky I am to have met wonderful people like Somer – all through blogging!  Here’s a photo of what Somer sent:

Essential Oils

Lastly, I’ll be posting the final Virtual Vegan Potluck update/reminder tomorrow and I’m going to try and get in touch with each blogger to find out if they need help or have questions.  I’ll also be sharing a great idea that Jason had – so please tune in tomorrow.  And kids: We go LIVE May 12!

Whole Grain Pancakes with Dried Blueberries, Ginger & Sunflower Seeds
Makes ~10

1 1/4 cups soy milk
1/4 cup orange juice
3/4 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. kosher salt
1/4 cup flaxseed meal
1/2 cup rolled oats
1/4 cup cooked brown rice
1/4 cup dried blueberries
1 tbsp. crystallized ginger, chopped
2 tbsp. sunflower seeds

I mixed the first 7 ingredients in my Vitamix, and then poured the batter into a big bowl to add the remaining ingredients, but this can easily be done by hand.  (Combine all the dry ingredients; combine all the wet ingredients in a separate bowl and then combine the two).  After everything is mixed together, set the batter aside for about 15 minutes.  Get your griddle or pan preheating as well.  I also warm plates in the oven at about 200F.  The cooked pancakes can also hang out in there until ready to serve.

If you find that that the batter has become too thick, add a splash of soy milk.  Lightly spray the cooking surface with oil and then drop the batter by big spoonfuls onto the preheated griddle or pan.  Turn the pancakes over when the edges start to firm up (my pancakes did not bubble, the usual indicator that it’s time to turn them).  Since these are thick pancakes, cook them thoroughly so they don’t end up with a soggy interior.

Serve pancakes with your favorite toppings.

Stacked Pancakes

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Buckwheat Noodles with Spicy Almond Sauce

Bowl of Noodles

All you big-hearted bloggers totally embraced the idea of adding Jason to the Potluck roster and since SO many of you also said – the more the merrier!  – I added Lindsay of Lindsay is Vegan as well!  Please welcome Lindsay into the fold.  Unfortunately, Tiffany at Live. Learn. Love. Eat. has had to back out.  I’m really bummed about this because I know she would have contributed something really delicious and I adore her blog.  But all of us wrestle with time issues and family/work/other obligations so I totally understand.  I hope Tiffany will join us for the next one.  So: again, make sure you keep an eye on that participant list (I’ve updated it on the VVP Page and it’s right at the top now) and make sure you’ve got your links updated.  Thanks to all of you for commenting and for welcoming Jason.

From peanut butter yesterday to almond butter today.  This is one of those classic recipes where you can mix it up – throw in whatever goodies you have on hand in the refrigerator – and have yourself a feast.  I find pasta dishes to be especially satisfying and buckwheat noodles are one of my favorite kinds of pasta.  The almond sauce is creamy and tangy and mixes perfectly with the unique, nutty flavor of the buckwheat.  Make the sauce and prep the veggies ahead of time so all you have to is boil the noodles and ladle into bowls.  Substitute peanut butter if you don’t have almond butter.

Buckwheat Noodles with Spicy Almond Sauce
Serves 4-6

Sauce:
4 tbsp. almond butter
1 tbsp. white miso
1/4 cup vegetable broth
1/4 cup rice wine vinegar
1/4 tsp. garlic chile sauce
juice of 1 lime
2 tbsp. soy sauce
2 tsp. agave nectar
1 tbsp. fresh ginger, microplaned or finely minced
3 cloves garlic
pinch of ground black pepper

Noodles:
A big handful of cooked buckwheat noodles
2 cups asparagus, cut into 1″ pieces, lightly steamed or raw
2 cups snow peas, lightly steamed or raw
1/4 cup red onion, chopped
1 cup grated carrots
1 zucchini, grated
1/2 cucumber, seeded and chopped
fresh cilantro
fresh mint
chopped, roasted peanuts
tomato chunks

Place all of the sauce ingredients in a blender and puree until smooth.  If desired, thin out with more vegetable broth or water.

Combine sauce with noodles and veggies and top with cilantro, mint, roasted peanuts and tomato chunks, if desired.

Almond Sauce

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Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce

Quarter of Buckwheat Waffle w/ StrawberriesIf there were an award for Best Aroma While Cooking in the breakfast food category, this is the waffle that would take home that prize.  The ingredient list includes yeast which gives the waffles a beautiful, light rise and extremely crispy exterior.  Tender + crunchy: your basic dream team waffle.  Even better, you can whisk together the ingredients the night before.  The batter takes on a slight sourdough essence and all you have to do the next morning is pour the batter onto the hot waffle iron and enjoy the aroma.

Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce
Makes 6 8″ waffles

Bowl with Batter2 1/4 tsp. active dry yeast (one packet)
1 tsp. maple syrup or agave nectar
2 cups lukewarm almond or soy milk
1/2 tsp. salt
1 1/2 cups whole wheat pastry flour
1 cup buckwheat flour
1/4 tsp. powdered stevia
4 oz. unsweetened applesauce
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and let stand for a few minutes)
1/2 tsp. baking soda

Cranberry, Date and Dried Apricot Sauce

In a small bowl, stir together the yeast, 1/4 cup warm water and maple syrup.  Let stand until foamy.

Put the warm milk and salt in a large bowl and then add the yeast mixture.  Whisk in the remaining ingredients until well-combined.  At this point, I leave the batter (covered) on the counter for a couple of hours, then I transfer it to the refrigerator to rest overnight.

When you are ready to get breakfast going, heat the oven to 175F and place your breakfast plates in there to warm up.  This is also the time to turn on your waffle iron so it’s good and hot by the time you pour on the batter.

Once the iron is hot, give it a light spritz of cooking spray.  Ladle on enough batter to almost come to the edges of the waffle iron.  Mine took 5 minutes to cook completely.  When you don’t see much steam coming out of the iron, the waffles should be done.  Transfer waffles directly to the oven rack while you prepare the remainder.

Serve with cranberry sauce and maple syrup.

Stack of Buckwheat Pancakes

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Rosemary Whole Wheat Rolls

Rosemary Whole Wheat Rolls on RackDig out that six quart food grade bucket and add a mere ten ingredients, then apply a little bit of elbow grease and stir.  Let sit on the counter for a few hours (where it will rise to glorious, fragrant heights) before popping it into the refrigerator.  Go to bed that night knowing that while you wander through dreamland, good things are happening in that food grade bucket.  Mysterious, yeasty things that will yield crunchy-outside, soft-inside rolls, baguettes or boules with a rich, rosemary-sourdough essence.  No incantations necessary and no kneading required.  Just patience.

Rosemary Whole Wheat Rolls Prior to BakingRosemary Whole Wheat Rolls
Yields 12 sandwich rolls, 4 baguettes or 2 boules

3 cups whole wheat flour
4 cups unbleached all-purpose flour
1/2 cup flaxseed meal
1/2 cup wheat germ
1 1/2 tbsp. instant yeast
1 tbsp. kosher salt
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1/4 cup extra virgin olive oil
4 oz. unsweetened applesauce
1 tbsp. dried rosemary (or 3 tbsp. fresh, minced)

Whisk together the dry ingredients then add the water, olive oil, applesauce and rosemary.  Stir or use your hands to mix everything together until there is no dry flour left.  Mixture will be wet.  Cover loosely and let sit for two hours.  Dough will rise quite a bit.  It’s ready to use at this point, but it’s easier to work with (and you’ll get tastier bread) if you put the dough in the refrigerator overnight – or even up to 10 days.

When you’re ready to bake, take a large baking sheet and line it with parchment paper.  Sprinkle a little bit of flour over the surface of the dough in the container, then remove half of the dough (for 6 rolls, 2 baguettes or 1 boule; leave the rest for another batch).  Divide the dough into 6 roughly equal pieces (for rolls).  Quickly shape the dough into balls using more flour as needed, and place on the prepared baking sheet.  (If using a baking stone, instead of lining the inside of a baking sheet with parchment paper as described above, turn it over and line the outside bottom – this way you can easily slide the dough/parchment onto the baking stone.)  Lightly sprinkle flour over the rolls and cover loosely with a kitchen towel or plastic wrap and allow to rest for about 90 minutes.

A half hour before baking preheat the oven to 450F.  (If you’re baking on a stone, place it in the oven at this time.)  If not using a baking stone, just bake the bread on the prepared baking sheet.  Bake rolls for about 25 minutes or until a rich brown on top.  When you tap the bottom of a roll, it should sound hollow and feel firm.

Transfer rolls to a wire rack to cool completely.

(This beautiful recipe is adapted from the book, Healthy Bread in Five Minutes a Day, by Jeff Hertzberg, MD and Zoe Francois.  I reduced the olive oil called for by half – subbing unsweetened applesauce for the remainder – and I omitted the egg white washYou could spritz the tops of the rolls with water prior to baking, if you wish.)

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