Duk Boki (Vegetarian: Spicy Korean Ricecake Dish)

This is my fast and simple version of this amazingly delish and easy to make dish. I find all of the ingredients at my local grocery store (which is stock full of Asian ingredients).

Ingredients:

• Frozen round rice cakes (can use cylinders but I find these easy)
• 2 Bell peppers
• 2 Tsp minced garlic 
• 1 Tsp minced ginger
• 2 Tbsp kochujang (Korean hot chili pepper paste) 
• 1 to 2 Tsp kochukaru (Korean hot chili pepper powder) 
• 1 Tbsp sugar 
• 1 Tbsp soy sauce
• 1 Tsp fish sauce
• 1 Tbsp cooking oil
• 1 cup of water
• Pinch of salt

(I typically don't include the traditional fish cakes in this recipe as I don't have very much use for them in other cooking)

Cooking Direction (this is the way it works best for me)

1. In a wok or deep skillet combine garlic and oil. Cook for a few minutes. 
2. Add hot chili pepper paste and hot chili pepper powder. 
3. After about a minute add frozen rice cakes and stir to let the pepper paste coat the rice cakes.  Add a little bit of the water and cook some more. 
4. After a few minutes, add remaining ingredients with the rest of the water and leave to simmer for about 20 minutes or until the rice cakes are soft. 

Other add-ons that taste great in this dish

- Green onions
- Mushrooms
- Sesame seeds for garnish

Strawberry Cheesecake

for the topping

1 pint of strawberries chopped, took 3/4 of them and added 
1/4 cup of (cane) sugar, a dash of vanilla extract, 
a dash of lemon juice,
a cornstarch paste (1 tablespoon of cornstarch mixed with a little bit of water), 

put them all in a nonreactive pot and let it come to a boil while using a potato masher to mash up the strawberries and squeeze out the juice - when they were done (about 5 min on medium low heat) i mixed in the rest of the strawberries and waited till the cheesecake was cooled out of the oven to spread the topping on top ~

for the cheesecake filling, just follow the directions on the philly cream cheese package ~ 

Lemon Blast Cookies

Another easy, delicious, baking party!

SOURCE: http://www.browneyedbaker.com/2009/10/12/lemon-burst-cookies/

Yield: About 2 dozen Cookies

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
Zest of 2 lemons
2 Tablespoons lemon juice
½ teaspoon lemon extract
1/3 cup confectioner’s sugar

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper or silicone baking mat.

2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon zest, lemon juice and lemon extract until well blended.

3. Place confectioner’s sugar in a bowl.

4. Drop heaping tablespoonfuls of dough into balls and roll in confectioner’s sugar until lightly coated and place on baking sheet.

5. Bake for about 10 minutes or until the edges are lightly browned. Cool for 2-3 minutes on the cookie sheet and then transfer to a wire rack to cool completely.

Peanut Butter, Banana, Chocolate Chip Cookies

These were EASY to make and really yummy!

Source: http://rarabakes.blogspot.com/2009/06/peanut-butter-banana-cookies.html

2 very ripe bananas, mashed
1/2 cup chunky peanut butter
1/4 cup brown sugar
1/2 cup white sugar
1 tsp baking powder
1/8 tsp salt
1 1/2 cups flour
1/2 cup chocolate chips (optional)

In a medium bowl, combine the bananas, peanut butter, and sugars.

Add baking powder and salt. Stir.

Add flour in 3/4 cup increments, stirring after each addition.

Fold in chocolate chips.

Drop by large spoonfuls onto a greased cookie sheet. Flatten the top of each cookie with a rubber spatula.

Bake at 375 for 11-13 minutes. Makes 14 cookies.

Basic Basil Melt

1 Tomato (Sliced or Diced)
1/2 Cup of Fresh Basil
1 Tbs Olive Oil
Pinch of Salt
1/2 Cup of shredded cheese
*Favorite type of bakery bread sliced diagonally



Combine tomato, olive oil, basil, and salt in a small bowl and allow it to marinate just for a few minutes. Place the mixture onto sliced bread and sprinkle with cheese. Bake or cook on a frying pan (with lid) until cheese melts (only 5 minutes or so).

Oatmeal Raspberry Pancakes (Vegan)

I took this recipe and basically used a chia gel substitute in stead of the 4 eggs, and used vegan butter and nut milk (almond) instead of the buttermilk and milk ingredients.

Turned out great!

Chia Gel (egg substitute)
* 2 tablespoon chia seeds (I used ground up seeds)
* 1/2 cup of cold water
Combine cold water and chia seeds in a bowl and allow to sit

The Green Smoothie

You can pretty much blend all your favorite goodies together for a healthy green smoothie. I usually have either a kale or spinach leaf bunch, avocado, banana, and some berries (blue berries, strawberries, or raspberries). Then I sprinkle in a sea vegetable blend (which includes spirulina, e3live, irish moss, chlorella, red algae, and dulse).

Sometimes I'll throw in a little ginger and leave out the avocado to have a refreshing cleansing green blend! Lot's of ways to bathe and replenish your cells! Lot's!

Gnocchi Bok Choy Stir Fry

Ingredients

3 Garlic cloves (pressed)
1 Small piece of ginger (about the size of half your thumb, pressed)
2 cups of bok choy
1 pkg of gnocchi
3 cups of diced mushroom
1 Jalapeno pepper (chopped)
1/2 teaspoon of salt
2 tablespoons of peanut oil

Directions

Heat peanut oil and add the pressed garlic and ginger. Let the ginger and garlic flavor the oil for a few minutes and then add in mushrooms. Fry the mushrooms for three to five minutes then add the gnocchi. Cook together for about seven to ten minutes and add the chopped jalapeno pepper. Sprinkle in the salt and then add the bok choy (make sure you have taken the leaves apart and have rinsed all the dirt/sand off). Cook only for a few minutes, until the bok choy begins to soften. Turn the heat off and let the steam cook the bok choy for a few more minutes. Serve warm either as a side dish or on its own.

Tofu, Mushroom, Potatoe Stir Fry

Ingredients 

2 Cups of Mushrooms

4 Medium potatoes (peeled and diced)
1 Package of Tofu Puffs (cut into small pieces)
1 Jalepeno Pepper (finely chopped)
Pinch of salt
1/2 tablespoon of rosemary
1-2 tabelspoon cooking oil

Directions:

Put cooking oil in a nice wok or deep frying pan and begin to warm up. Add mushrooms and brown them for about five minutes. Then add the potatoes and let them cook for about 10 minutes. Add rosemary, salt, jalapeno pepper, and tofu puffs, and fry for another 5 minutes. Check to see that the potatoes are cooked and serve when ready.

Spinach Portobello Pasta

Ingredients:
1 (8 ounce) package uncooked pasta (of your choice)
1 tablespoon chili flakes
2 tablespoons cooking oil
2 cups portobello mushrooms, diced into cubes 
1 cup of crimini mushrooms, diced (or another type of mushrooms)
1 large clove garlic, minced
1/2 teaspoon dried basil
2 cups of baby spinach
2 1/2 cup tomato sauce
1 small yellow onion (finely diced)


Directions

In a large pot with boiling salted water cook pasta until al dente. Drain.

In a separate pot, sautee together onion, cooking oil, chili flakes, and garlic for a few minutes. Add mushrooms and cook until soft (about 10min)then add spinach and basil, and cook for a few more minutes. Add tomato sauce and bring to a simmer (about 10min). Toss cooked pasta in sauce and serve warm.

Vegan Split Pea and Beans Soup

Ingredients
• 1 tablespoon cooking oil
• 1 onion, chopped
• 1 tablespoon chili flakes
• 3 cloves garlic, minced
• 1 cup dried split peas
• 1 cup of red kidney beans
• 1 large tomato diced
• 1 1/2 teaspoons salt
• 3 to 5 cups water
• 3 carrots, chopped
• 1 cup of green beans (snapped in half)
• 1/2 cup chopped parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground black pepper

Directions
1. In a large pot over medium high heat, saute the oil, onion, chili flakes and garlic for 5 minutes. Add the peas, kidney beans, tomato, salt and cook stirring frequently for another 3 minutes. Add water and bring to a boil. Reduce heat and simmer for 20 to 25 minutes, stirring occasionally.
2. Add the carrots, green beans, parsley, basil, thyme and ground black pepper. Simmer for another 15 to 20 minutes, or until the peas, beans, and vegetables are tender.

Vegan Blueberry Scones

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup cane sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup vegan butter or margarine
• 1 cup fresh blueberries
• 1/2 cup nut milk
• 1/2 cup water

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift your dry ingredients into a large bowl. Cut in margarine until you have crumbles. Mix in blueberries. Combine the nut milk and water, and slowly stir into dry ingredients until you have the consistency of biscuit dough. You may not need all of the liquid.
3. Collect the dough into a ball and slightly pat down 1 to 2 inches high. Cut into 8 wedges and place onto a greased baking sheet. Keep the wedges about 3 inches apart.
4. Bake for 15 to 20 minutes or until golden and cool for about 5min before serving.

*And the whole time you're making this keep thinking "these are going to be so yummy!"

♡♡♡

Oatmeal Apple Crisp Recipe

Ingredients:

# 4 large or 6 medium apples, pared and sliced
# 1/2 cup flour, sifted
# 3/4 tsp ground cinnamon
# 3/4 tsp ground nutmeg
# 1/3 cup softened vegan margarine
# 3/4 cup cane sugar
# 1/2 cup oatmeal flakes


Directions:

Preheat oven to 375°F or 190°C.

Grease baking dish and arrange apple slices in it.

Sift together flour, nutmeg, and cinnamon. Cut the flour into the softened margarine until the mixture resembles breadcrumbs. Add remaining dry ingredients and mix thoroughly.


Sprinkle the dry mixture over top of the apples.

Bake 30 minutes, or until apples are cooked and topping is golden-brown.

Spicy Avocado Pesto Penne (Vegan Friendly)

Inspired by: http://www.vegalicious.org/2007/04/07/spinach-pasta-with-avocado-pesto-and-pistachios/

Ingredients:

2    large avocados or 3 small one's
2    tbs chili sauce*
4    cups of basil
1    lime juiced
3    garlic cloves
1/2 tsp sea salt
2    tbs olive oil 
3    roma tomatoes (diced)
1    cup artichoke hearts

Your choice of pasta

Directions

Process together the avocado, chili, lemon juice, and basil. Add 2 to 3 tablespoons of water so that the blender can process the ingredients. Add chopped garlic, salt, and olive oil and continue to puree.  

Prepare your choice of pasta to your liking.

In a separate sauce pan combine tomatoes, artichoke hearts and a little bit of oil and cook for about 4 to 5 minutes. Once your pasta is ready, add pasta and pesto sauce to the sauce pan and toss well.

Enjoy!

* You can change the amount of chili sauce you use or omit it completely. You can also add 1/4 cup of Parmesan cheese to this dish if you want it vegetarian instead of vegan.

Vegan Banana Pancakes

Chia Gel (egg substitute)

    * 1 tablespoon chia seeds
    * 1/2 cup of cold water

Combine cold water and chia seeds in a bowl and allow to sit

Ingredients

    * Chia gel
    * 1 cup flour
    * 3 tablespoon cane sugar
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 1 cup almond milk
    * 2 tablespoons vegetable oil
    * 2 ripe bananas thinly cut*

Directions

Combine dry ingredients. In a separate bowl, mix together chia gel mixture, almond milk, and vegetable oil.

Stir flour mixture into wet mixture; add sliced bananas.

Heat your pan or griddle and keep on medium heat. Pour or scoop the batter onto the pan - the more batter you use, the bigger the size of your pancakes.

Cook until pancakes are golden brown on both sides.

Serve with maple syrup.

*You can choose to mash the banana's instead of using slices.

Spicy Vegan Chili

Ingredients:

1-2 tbl spoons cooking oil
1 medium onion
1 clove garlic, minced
1 can of red kidney beans (rinsed & drained)
1 can/19 ounce Aylmer Accents stewed tomatoes with Chili seasonings
1 pouch El Paso Chili seasoning
2 cups of finely diced mushrooms
2 Thai Chili's

Directions:
Heat cooking oil in large saucepan over medium heat. Sauté onion and garlic. Add mushrooms. Brown mushrooms or cook until water in mushrooms is dried out.

Add Old El Paso chili seasoning and sauté for 5 minutes longer. Stir in Aylmer Accents stewed tomatoes with chili seasoning.

Bring everything to a boil; cover and simmer for 20 minutes.

Add in kidney beans and allow to cook for another 10 to 15 minutes, then add the two thai chili's for an extra kick.

Serve with a side of favorite pita or bread, or make chili pockets by wrapping chili in mini pita's.

Vegan Banana Bread

Chia Gel (egg substitute)

• 1 tablespoon chia seeds
• 1/2 cup of cold water

Combine cold water and chia seeds in a bowl and allow to sit.

1 cup cane sugar *

1/2 cup of vegan margarine or butter (I used Earth Balance)
3 ripe bananas (mashed well)
2 cups flour *

1/2 teaspoon baking soda
1 table spoon almond milk (you can use any other nut milk)

1 teaspoon vanilla
1 1/2 - 2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

1. Heat oven to 350 F

2. Mash bananas.  Cream together sugar, vanilla, almond milk, chia gel, and margarine/butter.

3. Sift and combine remaining dry ingredients, then add wet ingredients. If you find the mixture is dry, you can add more drops of whatever nut milk you're using.

4. Pour into pan and bake for 45minutes or until top of banana bread cracks.

*You can omit or cut down the sugar amount and use a few table spoons of agave instead, and can alternate the types of flour you use for this recipe (i.e. 1 cup spelt and 1 cup something else)

It Tastes Like Cheesecake!

Watchout Cheesecake factory!

My beautiful friend sent me a pic of her raw strawberry cheesecake success followed by the recipe from Vegan Nom Noms

I was immediately in love. Some myspace friends may remember that I had an album entirely devoted to cheesecake - pictures taken from the Cheesecake Factory menu that I regularly used to induce extreme salivation.

I never know how my raw food escapades will turn out, but I love playing with my blender. I love playing with raw foods. I love playing with nuts. Yeah yeah, that's what she said.

This recipe turned out AMAZING-LY! And it tastes even better after being in the fridge over-night. The only thing I did differently is I used pureed dates instead of Agave for the filling and used a store-bought vegan pie-crust.

The bonus to that being I used the plastic cover that comes with the pie-crust to cover my cheese-cake. Like so:

Big time NomNom!

Yours,
Nut Girl

A Joygasm Recipe

my slightly different version is as follows:

2 large ripe Avocados
1/4 cup Raw Cacao
1/4 cup cane sugar (instead of agave or honey)
1/4 cup pitted dates (soak to make chopping and processing easier)
1 Tbl spoon Vanilla extract
1/4 tsp sea salt
1/4 cup Coconut oil (melt over bowl on boiling water)

there are a few other versions of this bitty of heaven out there. what i like about this one is how the coconut oil will make the mixture smooth and then thicken it up after refrigerated.


chill and get it on ~

spanish saliva ?

Last year out of the blue, my mom's friend calls me to tell me about these seeds that are supposedly a better source of calcium and fiber than flax seeds. a few weeks later, i hear about them again at a raw food festival. so i figure, alright, don't have to tell me anything twice!

Salvia hispanica or chia seeds have since been a daily part of my food consumption. I've also been finding them to be much more adhesive in my baking (as an egg substitute) than flax seeds. AND they don't leave the nutty flavor in my banana bread like the ground up flax seed mixture did. overall, i LOVE them! i currently have two bags - one of whole seeds, and one of ground up seeds. i keep them in my fridge and use them in my smoothies, and whatever else i consume in the mornings. mmm mmm fiber.

and apparently "for centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment." (source: http://www.living-foods.com/articles/chia.html) Well how COOL is that?! that article also says more about the mechanics through which this little seed offers a whole lotta goodness for the body.

I still use flax seeds in my smoothies since they've got a little bit of iron in them, but it's just always good to learn more about what natural source of goodness exists in my world.

happy exploartions!