Tag Archive | vegan

Appetizers & Recipes

APPETIZERS & RECIPES

In my last post Easter Dinner 2015 with Recipes, I mentioned that my girlfriend Pam had become a Wildtree consultant and my daughter MaLinda had become a Pampered Chef consultant.  As a good friend and mother would do, I helped them both out with separate gatherings.  Below are photos and recipes for the Wildtree gathering that I had, along with links.  The one recipe not pictured is the Vegan Quinoa & Corn Taco Bites, I don’t know what I was thinking or not thinking, but I didn’t get a picture, BUT, I did make the recipe as a test run for me and the hubby for dinner one night, and added chicken to it, so it wasn’t vegan, and instead of bites I put it in gluten free tortilla shells which I formed in my pampered chef Tortilla Shell Baker Set.  I had a little trouble with that, but being my first attempt they came out pretty darn good.  I just wanted to let you know that before you see the pictures, everything was the same for my party just no chicken & I served it in the Tostitos Scoops.  That being said, here’s the menu that I served:
Wildtree Demo Vegan Quinoa Black Bean Taco Bites2 mozerella tomato n humus Guacamole Dill Deviled Eggs Chocolate Mousse 8 7
Wildtree Tasting Party Menu:

Vegan Quinoa & Corn Taco Bites, No Bake Mini Berry Cheesecakes, Beer Bread, Smoked Salmon Cucumber Dill Sandwiches, Gluten Free Bread, Smoked Mozzarella & Tomato Spread, Hot Chili Pepper & Garlic Hummus, Dilly Deviled Eggs,Guacamole and Chocolate Mousse.  (The Beer Bread & Gluten Free Bread are packaged mixes, I just followed the directions, I don’t have any photos of the breads, sorry, the gluten free bread is amazing, I can’t speak for the beer bread which I didn’t use beer, I used seltzer water instead, but it was very easy to make just the mix and the seltzer water)

Vegan Quinoa Black Bean Taco Bites Vegan Quinoa Black Bean Taco Bites1 Vegan Quinoa Black Bean Taco Bites2

VEGAN QUINOA & BLACK BEAN TACO BITES
adapted from Vegan Quinoa & Corn Tacos on Wildtree

Ingredients

1 tablespoon Wildtree Roasted Garlic Grapeseed Oil
3 green onion diced, separate the green from the white
2 (14 ounce) can diced tomatoes
2 cup dry quinoa, prepared according to package directions
2 (15.5 ounce) can black beans, drained and rinsed
2 (15.5 ounce) can whole kernel corn
2-3 tablespoons Wildtree Taco Seasoning (add more or less according to your taste)
1 bag Tostitos Scoops or 24 hard shell corn taco shells, or 6 Tortilla Shells
2 tablespoons chopped fresh cilantro (not everyone like cilantro so I serve it on the side)
1 skinless boneless chicken breast cut into bite sized pieces (optional)
Shredded lettuce (optional)
Shredded cheese (optional)

Prepare quinoa according to package directions, set aside. In large sauté pan, heat oil, add chicken (optional) cook to done (if not using chicken continue to next step)

Add in white part of the green onion, black beans, corn & tomatoes, stir, add in taco seasoning, simmer.  Add in Quinoa, stir and taste, add more taco seasoning if needed.  Simmer for a few minutes until all the flavors meld together. Add green part of the green onion.  Serve.

If your using as an appetizer, move to a heat plate or a small crockpot and place the Tostitos scoops around it, also place a small bowl with the cilantro there.  If your using in taco shells I recommend serving on shredded lettuce.  Optional, serve with shredded cheese of your choice.
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SMOKED SALMON & CUCUMBER DILL SANDWICHES
Adapted from Cucumber Dill Sandwiches on Wildtree

2 packages 8 oz. Neufchatel cream cheese, softened
2 tablespoons Wildtree Dill Dip Blend (or to taste)
2 tablespoon scallion, diced
1-2 cucumbers (depends on size), sliced thin (I sliced mine on my Pampered Chef Mandoline and only needed 1 cucumber)
1 4 oz package smoked salmon (optional)
1 2-pack Schar Gluten Free Baguettes or bread of choice

Combine the cream cheese, Dill Dip Blend, and scallions. Cut Baguette rolls length ways. Spread cream cheese mixture thickly on the bread slices. Top with smoked salmon and cucumber slices.  Close the buns, wrap tightly in plastic wrap and refrigerate to let the flavors meld together.  Before serving, remove from plastic wrap, insert toothpicks, cut into small slices, plate and serve.
Dill Deviled Eggs
DILLY DEVILED EGGS
my way

18 hard boiled eggs
1 cup approx, (more or less, depends on the yolks, add more if needed you don’t want a dry product) mayonnaise (good quality, I use Hellmann’s this is why: Hellmann’s® Real Mayonnaise: Eggs, oil and vinegar. Hellmann’s® is committed to using certified cage-free eggs in everything they make.)
1 tablespoon spicy brown mustard or your choice
1 heaping teaspoon sweet pickle relish
2 1/2 teaspoon Wildtree Dill Dip Blend

Hard boil eggs, cooled & peeled (this can be done a day or two ahead of time).  Cut eggs lengthwise, put yolks in mixing bowl and set whites aside on a deviled egg serving platter.  Smash egg yolks with fork to break them up a bit, add in the mayonnaise, mustard, relish and Wildtree Dill Dip Blend, mix well with hand mixer.  If it seems dry add more mayonnaise.  Taste.  If needed add more dill dip blend.   When smooth and creamy scoop into egg whites, use a spoon or be fancy with a pastry bag and tip. Top eggs with some fresh dill. Serve.
mozerella tomato n humus
SMOKED MOZZARELLA & TOMATO SPREAD

1 8 oz. package softened cream cheese
1 Tablespoons Wildtree Smoked Mozzerella & Tomato Blend
2 tablespoons warm water

Prepare Wildtree Smoked Mozzerella & Tomato Blend according to package (Mix Wildtree Smoked Mozzarella & Tomato Blend with water. Soak for about 5 minutes.) set aside.  In a small mixing bowl, add softened cream cheese, cream with a hand mixer until smooth and creamy, add in Wildtree Smoked Mozzerella & Tomato Blend, beat until combined.  Transfer to serving bow, serve or refrigerate until ready to serve.  Can be made ahead of time.

HOT CHILI PEPPER & GARLIC HUMMUS
 pictured above with Smoked Mozzarella & Tomato Spread, adapted from lil’ luna homemade hummus

2 14 oz cans Chick Peas
2-3 Tablespoons Wildtree Hot Chili Pepper & Garlic Blend
2-4 Tbl Wildtree Roasted Garlic Grapeseed Oil
1/2 cup Tahini
2 Tbl lemon juice
Salt & Pepper to taste

Use a food processor or blender, add the chickpeas, tahini, lemon juice, Wildtree Hot Chili Pepper & Garlic Blend  and salt and pepper. Pulse until well blended. Drizzle in Wildtree Roasted Garlic Grapeseed Oil until desired consistency is reached (hummus will firm up a little after refrigeration). Store in the refrigerator in an airtight container.

Guacamole
GUACAMOLE
slightly adapted from Wildtree Guacamole

3 ripe avocados
4 1/2 teaspoons Wildtree Guacamole Seasoning
8 ripe grape tomatoes diced
2 green onions, diced
1 tablespoon lime juice

Cut, pit and remove avocado meat from skin, smash into a mixing bowl, then blend with hand mixer until creamy, add the lime juice & Wildtree Guacamole Seasoning, mix well.  Stir in tomatoes & green onion.  Remove to serving bowl, serve immediately.  If you want to store for a few hours, put some lime juice on top and cover with plastic wrap, laying the wrap right on the guacamole, don’t let any air bubbles remain.  Serve with your favorite tortilla chips.
Chocolate Mousse
HEAVENLY CHOCOLATE MOUSSE

Heavy Cream
1 Package Heavenly Chocolate Mousse Mix

Prepare according to directions: Just mix with whipped cream, chill, and serve! One bag makes 4 cups of mousse.

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NO BAKE MINI BERRY CHEESECAKES
Adapted from KetoDiet

Crust:

  • 1 cup coconut, unsweetened
  • ⅓ cup  macadamia nuts
  • ¼ cup coconut oil, melted
  • 4 dates, (soak for 10 minutes prior to using)
  • 2 tbsp Pure Maple Syrup
  • ½ tsp cinnamon

Cheese filling:

  • 1 cup full fat cream cheese
  • ½ cup full-fat cream, heavy whipping
  • ½ cup sour cream
  • ½ tsp pure vanilla extract
  • 4 tbsp Wildtree Very Berry Cheesecake Blend
  • 1 package Knox Gelatin prepared according to directions
  • ½ cup Pure Maple Syrup

Place all the ingredients for the crust in a food processor.  The crust batter should be crumbly.  Transfer the mixture in the mini cake molds and press it down. Place the molds in the fridge before the cheese filling is ready.
(Note: The original recipe uses mini cheese cake pan molds with removable bottom.  I do not have those, so I cut our parchment paper to fit my bottoms, they came out fine)  

Prepare the gelatin and set aside to cool a bit.  In a bowl, mix all the ingredients for the filling apart from the gelatin. Add in the gelatin.  Divide batter in half, place half of the mixture in another bowl and set aside.

Take the cake molds from the fridge and pour the mixture one of the bowls evenly into each of them. Place in the fridge before you prepare the last layer of cheese filling.

Spoon the Wildtree Very Berry Cheesecake Blend into the bowl with remaining cheese filling and mix well. Set aside.  As soon as the layer in the fridge starts to set up, you can add this on top.  Bottom layer MUST be set or the layers won’t be separate.

Place in the fridge for at least 2-3 hours, or better overnight.  When completely set, run a knife around the edges and they should pop right out.  Place on serving tray and serve.  NOTE:  If I decide to make these again, I will prepare the Knox Gelatin with a little less water, and the berry layer I will add some sort of berry, most likely blueberries.

Yes, I made that all for one tasting party!  And yes, my guests liked it all!  Thanks to all who attended my Wildtree Tasting Party, thanks to my girlfriend Pam for trusting her product to me and thanks to all of you for reading my blogs!  I hope you try some of these recipes.  Let me know if you do and how you liked them.  These are all gluten free except for the beer batter bread.

Blueberry Swirl Cheesecake

Blueberry Swirl CheesecakeBlueberry Swirl CheesecakeBlueberry Swirl CheesecakeBlueberry Swirl CheesecakeBlueberry Swirl CheesecakeBlueberry Swirl Cheesecake
Blueberry Swirl Cheesecake

Blueberry Swirl Cheescake, a set on Flickr.

I’m really trying to get into eating raw and showing others how to eat raw. I figure the best way to get someone to give it a try is to make them something, but what?? Well, in my previous blog from last week the recipe for the Raw Banana Macadamia Coconut Dream Pie, is definitely a recipe to use on folks who’ve never given raw a try. I haven’t found anyone who didn’t like it yet. I’ve made it twice and had different folks try it and they’ve all loved it, as a matter of fact, my hubby try’s to get them not to eat it to have more for himself! So that in itself says allot!

But, I need to have a few more recipes up my sleeve, so I’m still testing. Today, I made this Blueberry Swirl Cheesecake from the Earth Diet site. It’s not hard to make so give it a try. The folks who already eat raw are going to love it, the folks that don’t eat raw, well, maybe not. My family is very big on texture, and when you tell them they’re eating cheesecake, well, it better taste like cheese cake. They liked the blueberry, they liked the chocolate crust, but the ‘cheesecake’ part, they didn’t like. I liked it.

The only problem I had was the chocolate crust was sticky/gooey it cut well, but didn’t transfer from the pie plate to the plate well, it stuck to the pie cutter. I used maple syrup for the crust is gives you the option of honey or maple syrup, I’m not a big fan of honey so I used the maple syrup, but I don’t see where using one or the other would make a difference in the stickiness. I’m thinking I might use some dates the next time I make this. I think it will help in that area.

As I’m writing this I had another slice so I could be fresh with my comments. I like it, I find no other problems, I don’t have a problem with the texture, its pretty creamy, so I will make this again, only with the addition of dates in the crust.
Let me know if you make this and how it came out and how folks liked it.

Here’s the recipe as written on The Earth Diets site: Blueberry Swirl Cheesecake. Check out their blog when you get a chance that have some nice ideas there. They’ll even send you a daily recipe by email.

BLUEBERRY  SWIRL CHEESECAKE

Total making time: 25 minutes making time (2 hours freezing time)

Serves: 16 slices (makes 2.3 L or 2 1/2 QT)

SUGGESTION: To make a smaller cheesecake just half the recipe!

Ingredients:
For base…
1.5 cup of almond meal (1 cup of almonds blended into a fine meal consistency)
1.5 cup of cacao powder
6 tablespoons of maple syrup or raw honey

OR instead of making the base you could Purchase 7 bars (1.5 oz) of Noah’s Rock’n Raw Chocolates. The photograph below shows the Almond Vanilla Bars.
For cheesecake filling…
3/4 cup of lemon juice (about 2 large lemons)
3 cups of cashews soaked in water for 4 hours
3/4 cup of maple syrup, raw honey or raw agave
3/4 cup coconut oil
1 tablespoon of pure vanilla extract
Pinch of salt

For blueberry sauce…
3/4 cup blueberries
1/4 cup maple syrup

Action:
1. Make the base. Add all ingredients to a bowl and mix. It should be dry but moist enough to pat into a pie dish and form a crust. Hand mold it in a large pie dish the size of 2.3L. If you are using Noah’s Rock’n Raw Chocolates as the base, use 3 for the bottom of the dish and 4 for the sides.
2. Make the cheesecake filling. Add all ingredients to a powerful blender like the VITAMIX until it is very smooth and light. Then pour it into the crust.
3. Make the blueberry sauce. Add all ingredients to a blender and mix well. Pour it over the cheesecake. Use a chopstick and swirl it through the cheesecake. Make whatever pattern you like.
4. Freeze for 2 hours. Cut into slices! Keep in fridge or freezer!

Vegan Soul Food

Vegan Soul Food

Vegan Soul Food

Since I’ve been changing my eating habbits/style I’ve come across a lot of new recipes.  This one really jumped out at me, so I decided to give it a try.  I had never had collard greens before, but I have made turnip greens and beet greens, so I figured it couldn’t be too much different.

So lets go through the healthiness of this recipe and why you should give it a try.  Remember, once again, I am not a health professional nor expert in anything written on my blogs, I am only researching for my own health and well being and sharing the good news with you too.  You have to decide what foods you need in your life, everyone is different and has different needs and expectations, so what works for me, might not work for you.

Collard Greens:

Widely considered to be a healthy food, collards are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties, such as diindolylmethane and sulforaphane. Roughly a quarter pound (approx. 100 g) of cooked collards contains 46 Calories.

Collard greens are also a high source of vitamin K (the clotting vitamin) and should be eaten in moderation by individuals taking blood thinners.

Researchers at the University of California at Berkeley have recently discovered that 3,3′-diindolylmethane in Brassicavegetables such as collard greens is a potent modulator of the innate immune response system with potent antiviral, antibacterial and anticancer activity.

Cauliflower:

Cauliflower is low in fat, low in carbohydrates but high in dietary fiberfolate, water, and vitamin C, possessing a high nutritional density.

Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.

Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes.  However, other preparation methods, such as steamingmicrowaving, and stir frying, have no significant effect on the compounds.

A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

Quinoa:

Quinoa was important to the diet of pre-Columbian Andean civilizations. Today, people appreciate quinoa for its nutritional value. Quinoa is considered a superfoodProtein content is very high (14% by mass), yet not as high as most beans and legumes. Quinoa’s protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats. Nutritional evaluations of quinoa indicate that it is a source of complete protein.  Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration human occupied spaceflights.

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat. This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods.

Here’s the recipe which I got via email from the New Recipe of the Day: Vegan Soul Food.  You can sign up with them and get a recipe a day in your email.  They have allot of good ones.  Below the recipe you will see 1 more photo and that’s of the batch I made the other day, of course I didn’t have any cauliflower in the house, so for color I added carrots.  Remember, a recipe is only a guide, make changes as you see fit and with items you know your family will eat.  This recipe make a big pot, so you’ll have some left over and you’ll be able to use it for lunch the next day.  My hubby liked it better with the carrots, I liked it better with the cauliflower.

Ingredients:
1 bunch collard greens cut around stem and into small strips
*save the stem for a juice or smoothie!
1 head cauliflower chopped into bite sized pieces
1 ½ onions chopped finely
4 garlic cloves chopped finely
1 ½ cups rice or quinoa
5 cups vegetable stock
2 tablespoon garlic powder
4 tablespoons white balsamic vinegar
Himalayan(or sea) salt & and black2 cups black eyed peas (pre soaked and boiled OR organic pba-free canned)

Action:
1. Bring vegetable stock to a boil in a large sauce pan
2. Place all vegetables and quinoa in pot, reduce to medium-low and cover
3. Let it cook until quinoa is soft and most of vegetable stock absorbed
4. Add garlic powder, black eyed peas and white balsamic vinegar
5. Stir and add Himalayan salt/pepper to your liking!

Vegan Soul Food