Spinach Pie & Pineapple Dessert

A friend's mom makes this and I love it so much that I decided to give it a try. I used:

1 sheet Pepperidge Farm phyllo

2 boxes of frozen chopped spinach

1 small onion, chopped

6 oz. crumbled reduced-fat feta

2 eggs (as binder)

Salt

Oregano

I mixed all the ingredients in a bowl, poured them into a greased pyrex mold, topped it with the phyllo and egg wash and baked it at 400ºF for 15-20 minutes. So gooooood!!! I did overestimate the saltiness of the feta, though. I will add more salt to the mix next time I make it.

I had leftover phyllo so I cut up some pineapple, put it in a ramekin and topped it with the phyllo, some egg wash and maple sugar. It came out sooo good! Next time I'll sprinkle the pineapple with some flour or arrowroot so the juice that comes out of it makes a sauce.

Vegan Cardamom Scented Chocolate Chip Cookies

"This recipe is a favorite of many of my clients and I thought that it would be perfect to share again for the upcoming holiday of love. Cardamom is a sexy scented spice that aids in digestion and speeding up the metabolism!"

2 c. Spelt or Oat Flour

3/4 c. Rolled Oats

1/2 c. chopped Walnuts (optional)

1 c. Grain Sweetened Chocolate Chips

1/2 tsp. Sea Salt

3/4 tsp. Baking soda

1/8 tsp Cinnamon

¼ tsp Cardamom

2/3 c. Agave Nectar

2/3 c. Coconut Oil, melted

2 TBL Almond Milk

1 tsp. Vanilla Extract

Preheat Oven to 350 degrees. Place dry ingredients in a large mixing bowl and stir to

combine.

Combine wet ingredients in a medium bowl and whisk together. Add wet mixture to dry and stir together with a wooden spoon until combined. Refrigerate for 10 minutes.

Place by the tablespoon on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Remove and cool on a wire rack.

Source:

Karma Chow Newsletter, 02/01/2010

Vegan/Macrobiotic Chocolate Chip Cookies

These are UNBELIEVABLE!!! I've gotten sooo many carnivores hooked on these!

3 Tbs. canola oil

2 cups walnuts

1 cup light brown sugar (I used 2/3 cup maple sugar to make them macro)

2 tsp. vanilla extract

1½ cups oat flour

1 tsp. baking soda

1 tsp. salt

¼ tsp. ground cinnamon

2 cups rolled oats

3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.) (I used grain-sweetened chocolate chips to make them macro)

1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.

2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.

3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.

4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.

5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

Source:

http://www.vegetariantimes.com/recipes/10870

My Brownies

175 grams Dark Chocolate
200 grams Butter
4 eggs
1-1/2 cups sugar
1 cup flour
1 teaspoon vanilla
1-1/2 cups walnuts (optional)

Preheat oven to 400ºF. Spray an 8x8 inch glass pan.
Melt the chocolate and butter in the microwave or on a double boiler, and let cool to room temperature.
Beat eggs and sugar until creamy. Add chocolate and butter mix, flour, and vanilla, and mix.
Add walnuts, if using, and mix.
Pour mix into pan, and bake at 400ºF for 10 minutes (to form shiny crust).
Then lower oven temperature to 375ºF and bake for an additional 30 minutes.
Cut them while they are still hot, and let cool.

Very Different Banana Cake

This is not your typical banana cake. It is mostly bananas, and very dense and moist. Not "cakey" at all. This recipe has been in my family for generations, and is one of the simplest things to make. EVER.

It's a great way to use bananas that have turned black, as they are the sweetest and perfect for this cake.


4 or 5 bananas, very ripe
2 eggs
1/2 cup milk (can be non-dairy, I've used almond with great results)
2 heaping tablespoons sugar (I use brown)
2 tablespoons plain breadcrumbs
1 tablespoon flour (whole wheat works too)
2 tablespoons oil (I use canola)
1/2 teaspoon cinnamon
Chocolate chips (optional, but very yummy!)


Preheat the oven to 375ºF and spray a pie mold with nonstick cooking spray.
Place all ingredients, except chocolate chips, if using, in a blender. Blend until smooth.
Pour mixture into greased pan and sprinkle on chocolate chips, if using.
Bake for 45 to 50 minutes.

***This can be served warm or cold. Both are equally delicious!***

I haven't taken any pictures of the ones I've made, but I will next time and upload it.

Honey Cake (Leikaj)

Oatmeal Chocolate Chip Cookies

1/3 cup butter
1/3 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp. vanilla extract
1 cup white whole wheat flour
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
3/4 cup quick or instant oats
3/4 cup dark chocolate chips (such as Ghirardelli chocolate chips, I rarely use them though, I like plain oatmeal cookies better!)

Preheat oven to 350 degrees. Beat butter and sugars with an electric mixer. Beat in egg and vanilla. In a medium mixing bowl, stir together flour, baking soda, salt and cinnamon. Stir flour mixture into sugar mixture until well combined. Stir in oats, then chocolate chips if using. Roll dough into walnut-sized balls and place 2 inches apart on ungreased cookie sheets. Bake 10-12 minutes.

Hamantaschen (Oznei Haman)

3/4 Cup Margarine
1/2 Cup Granulated Sugar
3 Tablespoons Smooth Cashew Butter
3 Tablespoons Orange Juice
1 Teaspoon Vanilla Extract
1 Teaspoons Baking Powder
2 1/4 Cups All-Purpose Flour

Jam or Preserves of your choice (I just went through my fridge and used up whatever I could find- Some strawberry, cherry, guava, and yellow plum preserves. Anything you like is just fine! Even a few chocolate chips wouldn’t hurt, too…)

Using a stand or hand mixer, thoroughly cream together the margarine and sugar until smooth. Beat in the cashew butter, followed by the orange juice and vanilla extract. Mix the baking powder together with the flour, and then slowly incorporate the dry mix in until it forms a ball. It might take a bit of time, but don’t be tempted to add any more liquid- It just needs a little persuasion. Cover and refrigerate for at least an hour before proceeding.

Once the dough is completely chilled, preheat your oven to 375 degrees and line two cookie sheets with silpats or parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. You will probably want to coat the dough itself lightly with flour, and if it becomes too finicky to roll out without sticking, toss it back into the fridge for a few minutes. Cut out circles of about 3 inches in diameter with either a cookie cutter or drinking glass. Move the circles onto your prepared baking sheets, and spoon a small mound of filling onto the center of each circle, about 1 tablespoon each. Pull up the sides of the circle in order to form a triangle, and pinch the corners firmly so that they don’t separate or fall down during baking. If you’re really concerned about them staying in shape, you can freeze them just prior to baking, but I tossed them in the oven right away. Bake for 8 - 10 minutes, until lightly golden brown but still rather pale. Allow them to sit on the baking sheet for a few minutes before sliding the silpats or parchment onto a cool surface.

Source:

http://bittersweetblog.wordpress.com/2008/03/22/a-cookie-worth-celebrating/

BRYANNA'S ALMOST NO-FAT BROWNIES

BRYANNA'S ALMOST NO-FAT BROWNIES
(From her second cookbook, The Almost-No-Fat HOLIDAY Cookbook.)

Nutrition facts include 1/2 cup chopped walnuts. If you need a big batch of brownies, triple the recipe and use 1 12.3 oz. box of extra-firm (regular or lite) SILKEN tofu.

1 cup brown sugar
4 oz (1/2 c.) medium-firm tofu OR firm or extra-firm SILKEN tofu
1/2 cup unsweetened cocoa
1/3 cup flour
1/4 cup water (can be part liqueur of choice, such as Kahlua)
4 tsp powdered egg replacer
1 Tbs coffee (or coffee substitute) granules or espresso powder
2-3 tsp vanilla
1 1/2 tsp vinegar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
OPTIONAL: 1/4-1/2 c. chopped nuts

Preheat the oven to 350 degrees F. In the food processor mix until smooth the sugar, tofu, cocoa, water, egg replacer, coffee granules, vanilla and vinegar.
In a medium bowl whisk together the flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.

Pour the mixture into a 7 x 11" or 8 x 8" cake pan lined with cooking parchment. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into bars.

Servings: 12

Nutrition Facts
Nutrition (per 1/12th): 131.7 calories; 22% calories from fat; 3.8g total fat; 0.0mg cholesterol; 148.4mg sodium; 159.5mg potassium; 24.4g carbohydrates; 1.6g fiber; 18.0g sugar; 22.7g net carbs; 2.5g protein; 2.6 points.

Source:

http://veganfeastkitchen.blogspot.com/2006/08/eating-vegan-brownies-on-boat-trip.html