one girl’s perspective on life, neopaganism, veganism, politics, books, films, and… stuff.

Posts tagged ‘recipes’

Homemade Vegan PB & Choc Protein Bars

Yes, I am still alive! I’m just in ultra-hermit mode, so while I still spend a lot of my time indulging my various hobbies, I just don’t bother sharing the results. Which is selfish! But these bars have proved delicious and popular, so here is the recipe; it’s too good not to share.

(These are technically gluten-free, but contain oats, so it depends on whether you can personally handle oats. Otherwise, substitute rice/quinoa flakes.)

Vegan PB & Choc Protein Bars
Original Recipe, Makes 16 large bars

Ingredients

– 14 medjool dates
– 1 1/4 C puffed rice (or a combination of puffed rice, buckwheat and quinoa)
– 1/2 C quick oats
– 1/2 C rolled oats
– 1/3 C raw cacao powder
– 1 C vegan protein powder
– 1/2 C peanut butter (smooth or crunchy, it’s up to you!)
– 1/2 C rice malt syrup or honey

– Optional; 1 TBSP maca powder, 1-3 TBSPs vegan calcium powder

Method

1. Remove the pits from the dates and dice them. Place in a bowl and cover with warm water for 10-15 minutes until soft

2. Drain dates and transfer them to a blender/food processor, and pulse until it forms a thick paste

3. In a large mixing bowl, combine puffed rice, oats, cacao powder and protein powder

4. In a small saucepan combine the peanut butter and honey/rice syrup over a low heat, stirring constantly, until it goes soft and starts to bubble

5. Add the date paste and peanut butter/honey mixture to the dry ingredients, and mix until combined – it’s easiest to wet your hands and knead it through

6. Press the mixture into a 9 inch/ 23 cm square tin lined with baking paper. Press it in VERY firmly

7. Refrigerate for 1-2 hours, until solid. Cut into 16 squares or smaller. Store in an airtight container in the fridge for up to two weeks.

Nutritional Info:
(For 16 squares, per square)
250 Kcal
15g Protein calcium powder

Raw Foodism Rocks My Socks

So, for the last week and a half, I’ve been trying a raw food detox (basically what you see here), though I’ve been doing what is considered a ‘standard’ raw food diet, which is comprised of about 80% raw/uncooked foods. Probably closer to 95%, since the only non-raw things I’ve had in this time were roasted chickpeas, soy and linseed rice cakes and a couple of rice crackers. But I digress.

Basically, it’s been totally awesome for me. I haven’t had any gluten-containing products in nearly 2 weeks, which I feel MUCH better for. And, possibly more importantly, it’s really broken my habit of automatically reaching for over-processed foods when I’m hungry. Instead, I now reach for the raw fruit/vegetables, which is a big improvement. I think it’s also helped speed my metabolism back up a bit, though I still don’t think it’s where it ought to be. But as a general rule, I’m less tired, feeling less sick, and certainly in less pain.

Don’t know to what extent I shall carry this over into my everyday life (I’ll probably start slowly reintroducing cooked foods, though raw fruit/vegetables are definitely going to be playing a bigger part in my life from now on), but it’s been a good habit buster, if nothing else. Except for my caffeine addiction. I’m down to only one cup of coffee a day, and I haven’t been drinking any soft drinks (I have been drinking loads of water instead), but I’ll be damned if I’ll give up that one cup.

Recipe: Vegan ‘Scrambled Eggs’

(Or, vegan scrambled tofu). Original recipe, so all credit to meeeeee (please). Serves 1-2, depending on how hungry you are!

Ingredients:
175g firm/pressed tofu
3-4 tsp soy sauce
soy milk
4 tsp nutritional yeast
2-3 medium-sized mushrooms (optional)
1tbsp vegetable oil

Method:

  1. Mash the tofu in a bowl, using a fork, until it resembles the consistency of scrambled eggs

  2. Add the soy sauce and nutritional yeast, mixing well, then add the mushrooms, mix in, and then add a splash of soy milk* until the tofu mixture begins to stick to itself

  3. Place a frypan on high heat, grease using the oil, and stir tofu mixture constantly until it begins to brown slightly

  4. Serve with toast and pepper, and enjoy.

*I used approx. 2tbsps

No photo’s this time, but it’s not the most photogenic recipe anyhow. Delicious, though!

Recipe: Vegan Cinnamon Rolls

I got this recipe from here, so I’m not going to repost it. I also glazed them, but I can’t remember where I got the recipe from, so here it is:

1 1/2 cup vegan margarine
1 1/2 cup brown sugar
3 tbsp. vanilla
1/2 tsp. salt
Powdered sugar

Melt butter, add brown sugar, salt, and vanilla and bring to a boil. Take off the stove and add enough powdered sugar to bring it to the consistency that you wish. Beat with electric mixer. Pour over warm rolls.

I may post a picture of the glazed rolls later, when the sun is up so the camera doesn’t make them look odd.

Recipe: (AWESOME) Vegan Triple Choc Cookies

(Note: recipe adapted from here if you’re really curious, but the site has an imbedded videoclip, so super low-bandwidth users beware!)

Vegan / Gluten-free Triple Choc Cookies

INGREDIENTS:
• 2-1/4 cups all-purpose gluten-free flour (Orgran do a good one)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dairy-free butter or margarine (I used Nuttelene)
• 3/4 cup granulated [white] sugar
• 3/4 cup packed brown sugar
• 1/4 cup cocoa
• 1 teaspoon vanilla extract
• Egg Replacer for 2 eggs
• 1 cup “milk” vegan chocolate, 1 cup white vegan chocolate – ~ 1 bar each of Sweet Williams chocolate seemed to work well

INSTRUCTIONS:
1. Combine flour, cocoa, baking soda and salt in small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl.
3. Add egg replacer one at a time, beating well after each addition; gradually beat in flour mixture.
4. Stir in chips and nuts.
5. Drop by rounded tablespoon onto ungreased baking sheets.
6. Bake in preheated 190 degrees (Celcius) oven for about 15 minutes (NB!: they will be extremely soft and crumbly when you take them out, so don’t freak out like I did – just leave them to cool for 5-10 minutes and then take them off the baking trays).
7. Let stand for 5 minutes; remove to wire racks to cool completely.

These taste awesome, especially given that gluten-free baked goods can often taste a little… odd. But even the non-vegans in your life will love these! This is a photo of my first attempt at these:

Home-made vegan / gluten-free triple choc cookies

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