Posts from the ‘Vegan’ Category

Apr 1

Muesli

2012 © copyright Savory Simple, all rights reserved

I’ve always had a bit of a cereal addiction. I find it to be a great comfort food, no matter what time of day. In fact, I love it so much that I had to stop buying it! I’ve recently come up with a way to bring cereal back into my life in a healthy way: muesli, which is a homemade cereal based on oats, fruit and nuts. I love how all the ingredients are fresh and not processed. I feel good about eating it.

The recipe is very forgiving and adaptable. I typically use sunflower seeds, but pumpkin seeds would work perfectly (try using both!). You can get additional fiber by adding a tablespoon of flax seed. My favorite dried fruits to use are cherries and dates, but raisins also work perfectly well. The goji berries and cacao nibs are optional if you’re not one for fancy ingredients. You can find them at most health food stores and they’re both considered superfoods. I say yes to superfoods! Might as well sneak a bit of extra nutrition in there, right? They’re both very tasty; the cacao nibs add a lovely hint of chocolate crunch, while goji berries are sweet and chewy. If you leave these out, add more nuts and dried fruit.

Because I find cereal to be such a tempting snack, I prefer to make this one serving at a time. But to save time you can easily multiply the recipe and store it in an airtight container in the pantry. It will stay fresh for weeks, if not months. Instant, healthy cereal!

Mar 14

39 Comments

Tri-Color Curried Potato Salad

Over the past several months I’ve been seriously attempting to cut down on the dairy in my diet. I have no intentions of cutting it out completely, mind you. I’m a big believer in moderation. It’s tough, because I love cheese, ice cream, cream sauces, soups etc. But I don’t need them all the time.

I’ve found coconut milk to be a fantastic substitution in a variety of recipes (now that warmer weather is here I might have to make some coconut milk ice cream!). For something a bit different, I decided to try using it in potato salad. I love curries made with coconut milk, and this recipe evolved from that concept. If it makes a great stew, maybe it will make a great salad! This is a much healthier alternative to vegan potato salads that use soy mayonnaise. No one will ever convince me that stuff is healthy.

If you’re not familiar with coconut milk, it’s often separated when you first open the can. The thicker, creamier coconut milk rises to the top, leaving a more watery mixture underneath. You’ll have best results with this recipe if you use the creamy stuff.

Feb 29

42 Comments

Fruit and Nut Bites

This may be the easiest recipe I’ve ever shared on Savory Simple. But truthfully, I think the simplicity of these bites is what makes me love them so much. They’re fast, healthy, and are perfect for killing a late night sugar craving. There are only 3 ingredients- medjool dates, pistachios and pecans. That’s it! This recipe is a blank template open to your interpretation. You can try it as is, or use any combination of dried fruits and nuts in your pantry. Feel free to add spices such as cinnamon or cardamom. You can roll them in coconut flakes if you like. Enjoy!

Feb 15

43 Comments

Meyer Lemon Mint Granita

Meyer lemons are everywhere right now! Have you ever tried one? They have a slightly sweeter and less acidic flavor than regular lemons, with a hint of orange. I use them everywhere: in tea, baked goods and savory dishes. Meyer lemons work wonderfully in this granita recipe.

A granita is a refreshing Sicilian treat that’s often served as a mid-meal palate cleanser. It’s similar in texture to sorbet or Italian ice, and works wonderfully as a light dessert. The combination of lemon and mint in this recipe reminds me of a mojito. I bet a splash of rum drizzled over the top before serving would be fabulous.

If you don’t have access to Meyer lemons or they’re not in season, simply substitute regular lemons.

Feb 8

38 Comments

Valentine’s Day Treat: Passion Fruit Geleés

Hello Lovers! Valentine’s Day is just around the corner and I have a special treat for you. Sometimes a heavy dessert can kill the mood, but a few bites of these passion fruit geleés will be the perfect end to a romantic meal. They need to be made the day before but the recipe steps are very easy. Also, you may have to go searching for a few of the ingredients. I ordered passion fruit puree from L’Epicure, but you can use any fruit puree sold at your local grocery store (check the freezer and international sections). A good quality fruit nectar, such as Goya, will also work perfectly in this recipe. I think mango, strawberry or blood orange would all look beautiful and taste delicious. The recipe calls for glucose, which you can find for sale online as well as in many baking and craft stores, such as Michael’s.

I used a silicone mold from Sur la Table to shape the geleés. Most shops that carry cookware will sell an assortment of molds. I’ve also seen a nice variety at online shops such as Amazon. Silicone molds are great for creating perfectly shaped confections. Because the silicone is flexible, the geleés are very easy to unmold. If you don’t have a silicone mold or don’t want to use one, you can simply use a brownie or lasagna pan lined with parchment. After the geleés have set, you can use a knife to cut them into individual pieces. Geleés in a silicone mold need approximately 12 hours to set. If you use a baking pan they’ll take up to 24 hours. I attempted both methods and found that the candies will hold their shape a bit better when using the molds.

I recommend using a baking scale for this recipe to measure ounces, which is how I measured ingredients. I’ve converted everything to cups and spoons but the measurements aren’t 100% the same. Baking scales are inexpensive and a great way to achieve consistent results.

Jan 22

52 Comments

Super Foods Power Smoothie

This is my daily breakfast. It’s very filling and so healthy. I like this smoothie so much that I used it to kick my morning caffeine habit. I used to look forward to coffee. Now I crave my smoothie.

May I talk about flax seed for a moment? One of the most common nutrition complaints I hear from people is that they don’t get enough fiber in their diet. Indeed, it can be quite difficult to get the recommended 20-35 grams per day, especially if you don’t eat a lot of fruits and veggies. 1 1/2 tablespoons of flax seed has 4 grams of fiber! That’s the same as eating a cup of brussels sprouts. In addition to containing fiber, flax seed has omega-3 essential fatty acids and lignans, which have antioxidant properties. There’s evidence that flax seed may help reduce the risk of cancer, heart disease, stroke and diabetes. Adding flax seeds to a smoothie is a perfect way to incorporate natural, healthy fiber into your diet. I recently discovered roasted flaxand prefer the flavor and texture over standard flax seed. But either will work fine.

This recipe is totally customizable. I like using almond milk and butter because almonds are another super food. But feel free to swap out the almond milk for soy or coconut (coconut milk tastes amazing with the other ingredients and is a healthy fat). Use any nut butter you prefer. You can also add more nut butter for decadence. I know a lot of people are squeamish about green smoothies, but I promise you won’t notice the kale. It’s so good for you and this is any easy way to fill your tummy and add nutrition. I freeze individual servings of banana and kale so I simply drop them into the blender. The kale chops up better when frozen. Read more

Jan 8

62 Comments

Basil Apple Lime Juice

I don’t know about you, but I’m still feeling really stuffed from the holidays. Getting back into my work and exercise routine has been slow moving, to say the least. At times it has been downright painful. Since returning home I’ve been watching my processed sugar and gluten intake to try and detox from all of the heavy food I consumed for 11 days straight. I’ve also dusted off my juicer. A glass of fresh juice can do wonders when I’m feeling rough around the edges.

This basil apple lime juice is very refreshing and full of health benefits. Basil contains antioxidants, can improve digestion and aid in stress relief. Lime juice is a great source of Vitamin C. Apples are believed to have cancer fighting properties. I feel almost like new after enjoying a glass!

Almost.

Nov 18

72 Comments

Homemade Coconut Milk

2011 © copyright Savory Simple, all rights reserved

Things have been a bit quiet here at Savory Simple. It’s because I’m currently doing a 7 day detox from Baltimore Health Coach! No sugar, dairy, gluten, caffeine, soy, corn, or processed foods for one week. The first few days were rough, but now I’m feeling great! It’s amazing how much the foods we consume effect our bodies. I’m waking up without coffee and my night time sugar cravings are gone. I feel clear-headed and energized. I think I may do this once per month since I work with sugar and gluten so often.

As you can imagine, it’s been difficult to cook and bake for the blog this week. Next time I detox I really need to bank some entries in advance. However, I’ve been wanting to make coconut milk ever since I made raw almond milk. This was the perfect week to try. And it was so easy and delicious. It has a consistency similar to regular milk, but tastes like the canned variety. Canned coconut milk is much thicker and I tend to use it in curries and ice cream. I’d recommend this version for cereal and smoothies, or wherever you might use regular milk. You can store it in the refrigerator for a few days but I wouldn’t let it sit too long. Natural separation will occur, so shake it before using. I store my milk in a mason jar for easy shaking.

Nov 2

69 Comments

Almond Butter

Since I now regularly make raw almond milk, I decided to invest in bulk almonds to save money. Totally worth it! I can now make milk for pennies on the dollar. It got me wondering what else I could do with them, and I decided to try homemade almond butter. It’s unbelievably easy and incredibly economical.

Oct 30

71 Comments

Pumpkin Bagels

Bagels were a staple in my house growing up. They’ve always been a favorite for easy weekend breakfasts as well as brunch with friends and family. Homemade bagels are surprisingly easy to make and you be creative with the flavors. Since pumpkin is the star ingredient of fall cuisine it makes a perfect seasonal bagel that you won’t find in many shops.

If you’ve ever made soft pretzels, the process for preparing homemade bagels is quite similar. You combine ingredients, kneed the dough, let it rise, shape your bagels, let it rise again, and finally you boil and bake them. As with most bread recipes there are many steps but none of them are difficult. For this recipe I got borrowed some basic ingredient ratios from Emeril Lagasse’s homemade bagels recipe. I was thrilled with the results. The outside has a wonderful crunch and the inside is soft and chewy. The spice levels hit all the right notes. Pumpkin powder is optional, but I love using it. It’s all-natural and enhances both flavor and color. I first discovered it when I made pumpkin challah bread, and it’s been a staple fall ingredient ever since.

Oct 11

56 Comments

Raw Almond Milk

I recently watched the documentary ‘Forks Over Knives’ and it was a life changer. The movie provides some stunning scientific evidence supporting the relationship between animal product consumption and disease. I want to live a long healthy life! I’m nowhere close to maintaining an exclusively plant-based diet, but I’m making changes. For example, I’ve never been a big meat eater but I consume quite a bit of dairy. To offset this, I’ve been alternating between milk and non-dairy alternatives.

Out of the wide array of non-dairy milk alternatives available, my favorite is almond milk. It has a mild, smooth flavor and works great in cereal, coffee and smoothies. I have yet to try baking with it but I’ve heard many success stories. I decided to try making my own to see how it compared to store brands such as Almond Breeze.

Aug 2

39 Comments

Roasted Gazpacho

Over Memorial Day weekend last year, my boyfriend proposed to me on top of the Empire State Building. One year later, this past spring, we were married in Cabo San Lucas in a private beach ceremony. It was one of the most amazing experiences of my life.

Jan 8

34 Comments

Vegan Granola Bars

I’ve learned a lot over the past year. One of the most important lessons, in my opinion, was about respecting our food. At school my classmates and I cooked with an assortment of meat and dairy products each day, and I was always a bit disturbed by how the instructors were so dismissive of the animals we were eating. I remember one particular class where the instructor stated “Do not think of this as an animal. It’s factory raised meat, meant for our consumption.” I have no idea if this bothered any of my classmates. I know that the point of culinary school is to cook professionally and that the majority of consumers want meat and dairy, but that doesn’t mean we should ignore the fact that animals lose their lives in the process, often in cruel ways. I was told I’d eventually become desensitized by the experience and in some ways that was true. But ultimately I became a much more conscious consumer.

I don’t see myself ever giving up meat and dairy completely, but I believe in limiting my intake. I don’t need milk in my cereal and meat on my dinner plate every day. There are many other delicious options. I began making these breakfast bars recently as a healthy, inexpensive alternative to processed store-bought bars. Not only are they vegan but they’re very filling and keep me energized throughout the day. I make them on the weekends and then grab one on the go every morning. The nice thing about this recipe is that the ingredients are flexible so you can change it up a bit each time to prevent boredom. For example, you can substitute agave nectar or corn syrup in place of the maple syrup, use peanut instead of cashew butter… endless possibilities. My favorite combination so far is cashew butter, almonds, maple syrup and dried cranberries.

Dec 8

11 Comments

Eggnog Cupcakes

11/26/11 Update: See my updated version of Eggnog Cupcakes with Rum Buttercream frosting HERE

I have been addicted to eggnog recently. Truthfully, I didn’t used to care for it all that much. Then, a few years ago a friend turned me on to Silk Soy Nog, which I found much lighter and downright delicious when topped off with Meyer’s Dark Rum and cinnamon. Fast forward a few years and it’s all good to me. And not all nog is equal. Recently I’ve been enjoying Organic Valley eggnog. When it comes to dairy, I can absolutely taste the difference between organic and non-organic and Organic Valley eggnog is creamy, rich and decadent. The moment I tasted it I began daydreaming of ways I could incorporate it into dessert.

Nov 17

12 Comments

Balsamic Brussels Sprouts

I was at the grocery store, debating whether to write a blog about Thanksgiving (the obvious choice) or brussels sprouts. Seriously. I like them, and everyone is writing food blogs about Thanksgiving. Then I saw these:

Holy stalk of brussels sprouts! Clearly Thanksgiving can wait another day or two!

Oct 7

6 Comments

The Quest for Healthier Meals

You wouldn’t know from my previous posts, but I’ve been attempting to incorporate healthier, more diet friendly meals into my life. This may seem like a stretch coming from a duck-fat-fries-chocolate-pudding-pesto blogger, but I’m truthfully interested in making some life changes.

I’ve always been fascinated by spa cuisine. I’ve had the pleasure of dining at Canyon Ranch as well as a few other destinations over the years. The food is marvelous, varied, and satiating. You can eat three meals a day plus dessert yet still lose or maintain your weight. Pretty great, huh? I may choose to make this the focus of my culinary career, but it’s a bit early to be making such decisions.

Most of the training I’ve had thus far in cooking has been based around fat. Food doesn’t taste good unless there’s a fat element such as butter or oil. I’ve become so immersed in this way of thinking that I often draw a blank when trying to figure out healthier ways to cook meat and fish.

Which brings me to the Canyon Ranch Cookbook! I picked it up while visiting Tuscon last year. I tried a few recipes here and there, but I’m now finally reading the book front to back. It’s full of great tips.

Tonight I made a Cream of Asparagus Soup, adapted from Canyon Ranch Cooks by Scott Uehlein.

Posts from the ‘Vegan’ Category

Muesli

Tri-Color Curried Potato Salad

Fruit and Nut Bites

Meyer Lemon Mint Granita

Valentine’s Day Treat: Passion Fruit Geleés

Super Foods Power Smoothie

Basil Apple Lime Juice

Homemade Coconut Milk

Almond Butter

Pumpkin Bagels

Raw Almond Milk

Roasted Gazpacho

Vegan Granola Bars

Eggnog Cupcakes

Balsamic Brussels Sprouts

The Quest for Healthier Meals

Recent Posts

Elsewhere

Links

Copyright Notice

Creative Commons

Blog Stats

Tags

Pages

Follow

Archives

Follow “Savory Simple”