Fraser Valley Vegan’s Red Beans and Rice — low fat no oil friendly version
I loved these so much that I replaced my morning coconut yogurts with them until they ran out. It’s so yummy to scoop out a perfect bite of the ginger flax cookie mixture too because it’s sweet and nutty. So good! I chose to make mine completely without sugar, using monkfruit and stevia instead. As a result, mine were under 100 calories a serving.
However you choose to make yours, they will be delicious and nutritious…perfect to welcome the warmer weather with zest!
2 tbs ground flax seeds, additional tbsp. whole flax seeds or chia seeds if you want it to be crunchy
1 tbs freshly grated or 1/2 tsp ground dehydrated ginger (optional but it makes a huge difference as the pies sit over time)
1/2 tsp freshly ground cinnamon
2 tsp maca, lucuma, or mesquite powder
1 tsp sugar/replacement of choice
-prepare above and line 4 x 4oz jars or ramekins with equal parts of the mixture
-set aside in the freezer to chill and receive pie fillings later
1 box firm silken tofu, drained
1/8 cup freshly squeezed lime juice
3/8 cup sugar/equivalent (I opted to add an additional 2 tbs of Lakanto maple syrup for depth)
Dash Himalayan salt
1/2 tbs cornstarch, organic
Lime zest reserved (optional, use if organic)
~ Combine all ingredients in a food processor except for lime zest.
~ Pulse to shake tofu well into all ingredients, then process until very smooth (2 minutes or so as you want it creamy), stopping when necessary to scrape down sides
~ *If using lime zest, pulse in as much as you like for appearance and flavor (it will add zip against your sweetness), and save a few for garnish!)
~ Divide evenly and pour into your 4 jars or ramekins, adding some pretty lime zest if desired
~ Chill for at least 4 hours to set, and they taste better after at least 1 overnight in the refrigerator
~ Freezes well too!
A month or so ago, my wife brought home a new grain purchased at Whole Foods in Vancouver. I’d never heard of it and she had tasted a cold salad with an olive oil-lemon juice-parsley-garlic theme and raved about these little seeds.
I love sprouted quinoa (not a fan much of the seedier varieties unless I want hot and sweet breakfast cereal). I also find sprouted quinoa one of the quickest, easiest and most versatile lighter grains to work with. I’ve been on a kick of reducing my heavier/higher glycemic grain index consumption and decided to play with canawa yesterday.
We had precious little by way of fresh herbs (as in none!). So, this is just a rough draft and exercise for me of how this grain behaves. I couldn’t find cooking ratios online and had to just go with my quinoa knowledge of 1 parts grain to 2 parts water.
I would have let it rest far longer the the 8-12 minutes one does for sprouted quinoa. It was a bit dry and mealy for me immediately following preparation. I preferred the canawa texture after a night in the refrigerator, soaking in olive oil, lemon juice and the carrots/chickpeas/caraway seeds/onion/garlic/dried dill/thyme/turmeric/pepper/salt you see above.
I am excited to try this with green olives, fresh cilantro and parsley, tomatoes and other tabouleh-like recipes.
I prefer sprouted quinoa at this point, but I am always up for an adventure with an ancient grain!
-Fraser Valley Vegan 2011
Easy Freshly Squeezed Pomelo Juice
I recently began consuming a new fruit in my diet — the honey pomelo. I eat several per week at times but am temporarily unable to chew due to an oral surgery that’s taking a while to heal. I had one soldier beginning to rot, and wanted to salvage as much as I could of my treasure. I cut away the rotten portion and tried my novice hand at this recipe .
I hope you enjoy!
1 large pomelo, with flesh removed (seeds remaining is ok)
1 cup of cold water or more to taste
Up to 1 cup of simple syrup (I homemade a stevia version)
-place the fruit into a blender with decent speeds
-pulse until well broken down
-blend using liquify or juice if your appliance has it until you see a clearer substance (DO NOT SMOOTHIE as you’ll end up cold pressing the whole thing through strainers by hand)
-pack the pulp as tightly as you can with the carafe REMOVED from the base of the blender for safety
-carefully strain through a fine mesh strainer as you scrape down the flesh for maximum juice
-pour into mason jars/s and add the water and syrup in quarter batches as you taste for desired sweetness
-serve cold over ice or chilled
That’s it! You did it!
Time for some vegan cookies!
Hello! I seriously loved gelatin desserts twenty or so years ago, before I knew what they actually were. This is ridiculously easy to make and mould.
Its just Agar agar powder, water, juice of your choice (this one is Vitamin Water Zero), and sweetener (Truvia for me).