Blueberry Pie Pankcakes

Well, I've successfully finished off 3 rounds of my previously posted Chocolate Chip Banana Oat Cake. And now, thanks to Chocolate Covered Katie's recipe, I can set my tastebuds on something new for awhile...

Blueberry Pie Pancakes (makes 2-3 pancakes)

1/2 cup blueberries
1/3 cup flour (oat flour, whole wheat pastry, white, spelt, Bob’s gluten-free, etc.)
2 T rolled oats
1/2 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 T sugar or 1 packet stevia (omit if you don’t want sweet pancakes)
1/3 cup nondairy milk
1 T unrefined coconut oil (You can omit, if you like the taste of fat-free pancakes and replace with 1 T applesauce)

- Combine dry ingredients in a bowl, then add wet. Mix wet and dry ingredients together but be sure NOT to overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.

Juice Junky

Today I'm featuring 2 recipes from Philip McCluskey's newly re-edited and re-released book - Raw Food Juice Bar. The first, Fresh Fennel, is suprisingly mild and is the absolute best concoction for a sour tummy. The second juice, Green Transfusion, is incredibly energizing, chalked full of electrolytes.

FRESH FENNEL

1 APPLE

1 SMALL FENNEL BULB

2 SMALL CUCUMBERS

1 HANDFUL MINT

1/2 SMALL LEMON DIRECTIONS

Juice all ingredients, serve and enjoy!

GREEN TRANSFUSION

2 - 4 CUPS OF COCONUT WATER (store bought or straight from a Young Coconut)

1 - 2 TABLESPOONS OF SPIRULINA (I put my tabs in a coffee grinder to make into fine powder)

1 - 2 TABLESPOONS OF CHLORELLA (I put my tabs in a coffee grinder to make into a fine powder)

1 DROPPER OF STEVIA (OPTIONAL)

Hand stir and enjoy!

*Here is some information on the health benefits and properties of Chlorella & Spirulina.

Chlorella:

• A better source of chlorophyll, which makes it more detoxifying and cleansing.
• It is especially good for people with liver disorders or people who drink or smoke.
• It is very helpful for people with dry stools who suffer from constipation.
• It is especially good for people who need "rebuilding" -- people who suffer from degenerative diseases (muscle, nervous system, etc.) or people who are frail.
• Contains Chlorella Growth Factor (CGF), which boosts the immune system, reverses cancer, and offers other health benefits.
• CGF also help repair nerve tissues throughout the body and is excellent for treating degenerative brain and nerve disorders

Spirulina:

• A superior source of digestible protein. Contains 12 times the protein of beef.
• Easier on the digestive system than chlorella, which can cause diarrhea in sensitive individuals.
• The best source of gamma-linolenic acid (GLA), a "good" fat necessary for the human brain, proper heart function, and other body systems.
• Contains phycocyanin, a potent anti-cancer phytochemical that also gives spirulina its characteristic blue hue.

As a general rule, you should consume spirulina and chlorella in a 2:1 ratio. For example, if you take 10 grams of spirulina a day, take 5 grams of chlorella.

Adding to the Rotation: Summer Vegetable Lasagna

I'm definitely a creature if habit. I usually make one or 2 dishes that I love and then keep making them over and over again. That's why there are some gaps in my posting...it's not that I'm not cooking, it's just that I'm making what I've already posted. Every now and then I get motivated to try some new recipes (and then those will become the ones I make over and over for the next month or 2). My latest obsession is the Tempeh Tamale Pie (I'll be making a new bean-free version this week) and now for my 2nd recipe to hit the permanent rotation: Vegan Summer Vegetable Lasagna from Daily Garnish. One of the ingredients calls for Nutritional Yeast. If you're not sure what that is, see my little blurb at the bottom of the post.

Vegan Summer Vegetable Lasagna

Ingredients (serves 6)

• 2 medium zucchini squash
• 2 medium yellow squash
• 1 pint crimini mushrooms
• 1 block firm tofu
• 2 tablespoons olive oil
• 1.5 tablespoons nutritional yeast
• 1 teaspoon oregano
• 1 teaspoon minced garlic
• 1 teaspoon kosher salt
• 1 package frozen spinach, drained
• 1 box lasagna noodles
• 1 jar marinara sauce

Instructions

• Dice vegetables into bite sized pieces and then sauté over medium heat until soft and starting to brown. Pre-cooking veggies will ensure the lasagna doesn’t end up too watery.
  
• Defrost and drain the spinach, blotting up any excess water.
  
• For the "Cheese" mixture, combine tofu, olive oil, garlic, nutritional yeast, oregano, salt, and spinach in a food processor and then process until smooth.
  
• I bought Trader Joe's no-cook-oven-ready noodles (it's true, no boiling needed, they will soften while baking), but if you bought "regular" lasagna noodles, boil them at this time.
  
• Add cooked vegetables to saucepan or bowl with your favorite homemade or jar of marinara sauce.
• To assemble lasagna: Cover the bottom of a 9×13 casserole dish with a few spoonfuls of sauce. Next add a layer of lasagna noodles.
  
• Add a large dollop of tofu ricotta on top of the noodles and spread evenly.
• Continue to layer with pasta, ricotta, and sauce.
  
• Finish with a top layer of sauce and veggies. If you used the no-cook noodles, you need to let the lasagna sit for at least 30 minutes so that the pasta can soak up some liquid.
• When you are ready to eat, place the lasagna into the oven at 375 degrees and bake (covered with foil) for 40-45 minutes. Uncover, slice, and serve.

*Side Note on Nutritional Yeast

Nutritional Yeast is a complete protein, coming it at 8 grams of protein per 2 tbsp. It is high in all-important B vitamins and has over 15 different minerals. Nutritional Yeast adds a "cheesy" taste and texture to vegan meals.

We Got The Beet(s)

We have beets...and a lot of them. I would usually buy 1 or 2 a week at the grocery store and juice them along with other veggies. But, now, we have a whole garden full of ready-to-eat beets and I'm a little short of ideas (other than juicing) on what to do with them all. I've been roasting some of our other produce (zucchini, tomato, squash, etc) and top with our little sprigs on rosemary growing in the backyard. I thought I might try doing the same with the beets. The result: not too shabby. I'm open to any suggestions on what to do with the rest.

Roasted Beets in Rosemary Vinegar

Ingredients

• 1/3 cup balsamic vinegar
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, peeled and crushed
• 1/2 teaspoon herbes de Provence
• 3 medium beets, sliced into rounds

Directions

• In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
• Wrap the beets in foil and roast or bake at 350 degrees for about 45 minutes.

Up and Coming:

1)Vegan Lasagna

2) Roasted Beets



3) Blueberry Pie Pancakes

4) Tempeh Tamale Pie with summer veggies and WITHOUT the beans


5) 2 new juices: Super Green Transfusion and Fresh Fennel


* Any suggestions/requests?