Vegan Banana Breakfast Bar

As my daughter gets a little bit older, she's becoming super eager to help me out in the kitchen.

Her 'help' seems to involve dumping flour on the floor, eating chocolate chips by the handful, making cakes that are 1 part wood blocks to 2 parts fridge magnets and of course sampling anything I'm making by the fistful. 

Don't be fooled by those little fists.

A one year old can get a lot of cookie batter in there.

This breakfast bar (anything with oatmeal can be eaten for breakfast, right?) was a good little baking project for her and I.

The batter has no eggs (hello, it's vegan!) so I really didn't mind if she sampled. 

And then sampled again. And again.

And then just took a spoon and shoveled it in, all the while screaming ''MINE!!! MINE!!! MINE!!!!!".

I'd like to say I'm kidding but that is pretty much how it played out.

This is super easy to make and a tasty grab and go.

You can switch up the cranberries for different dried fruits and the chocolate chips for nuts. 

If you're feeling brave and like you want to spend some extra time cleaning the kitchen.... let little hands get involved by squishing the banana, adding in the dry ingredients and mixing.

(But don't say I didn't warn you.)

Vegan Banana Breakfast Bars

Makes: about 9 bars

Adapted from: Eat, Live, Run

1 very ripe banana

1/3 cup canola oil

2/3 cup light brown sugar, packed

3/4 cup whole wheat flour

2/3 cup dried cranberries

2/3 cup dark (pure) chocolate chips

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 cups quick cooking oats (or old fashioned oats pulsed in a food processor for a few moments)

Directions:

Preheat your oven to 350 degrees.

In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.

In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix into wet ingredients and add cranberries and chocolate chips.

Pat batter down into a greased square 8-inch pan. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

Raw Lemon Chews

Wow! It's like a trillion degrees here. No joke.

I just think about going outside and I get a sunburn.

Yesterday, I posted on Facebook that I couldn't wait for winter and I was bombarded with hate mail.

Can you believe that? I even got a buh humbug.

Who cares that we only get 2 months of summer here compared to 8 months of heavy snow; the summer heat is oppressive!

I consider myself too much of a lady to sweat like this.

Since I can't turn my oven on for fear that my house will burst into flames with the temperature rise, I made these cool, somewhat refreshing lemony treats. 

They're not hot, freshly baked chocolate chip cookies but they do fill a certain void for sweetness in my life. 

The date, almond, lemon mixture is so sweet that I'm pretty sure my one year old thinks they're candy. She steals them from the fridge and hides in the corner in fear that I'm going to take them away.

Of course, I think it's great that she likes them and even considers them a treat.

So if you're feeling the need for a sweet baked good without the baking, try out these babies. I know you'll love them.

Raw Lemon Chews
Makes an 8'' x 8'' pan
Bar: Jesse's Kitchen original recipe
Icing: Recipe based on the Rawtarian


For the bar:
1 cup whole, raw almonds
¾ cup dried dates
1 lemon (preferably organic)

For the icing (optional):
½ cup dried dates
¼ + ⅛ cups water
¼ cup coconut butter
1 tsp lemon zest
2 tsp fresh lemon juice

Directions:
1. Use your food processor to grind up the almonds into a coarse meal. Set almonds aside and grind dates as fine as you can. Add the zest and juice of one whole lemon and continue to process. Add the almonds and process for a few minutes until the mixture sticks together. Press the mixture into an 8'' x 8'' pan.
2. To make the icing, soak the dates in the water for about 15 minutes. Blend all of the icing ingredients in a high speed blender or food processor until smooth (mine didn't really get that smooth). Start on a low speed and gradually work your way up.
3. Spread the icing over the bar and refrigerate until firm. Cut into square or use a biscuit cutter to make pretty little rounds.

Balance Cookies

Did you notice I've been away for awhile?
Well I haven't actually been away.
My blog has been away from me.... ie: I was somehow blocked from my Blogger account.

You don't believe me. I can tell. 

But it's true.

I've still been cooking.

Well, mostly baking. That's what I do best.

I just haven't been able to share the baking love.

My lovin' from the oven... if you will.

You don't have to worry about missing out on baking love anymore, because I'm back.

I didn't want to kill you with sugar and butter and chocolate right off the bat (although that would be a nice way to die, wouldn't it?) so I made you some gluten free, dairy free, egg free cookies.

Packed with toasty almonds and sesame seeds these are tasty and appropriate for people with all kinds of allergies.

Except nuts. 

Turn off your computer and walk away if you have a nut allergy. 

Balance Cookies
Makes: about 2 dozen
Source: In the Kitchen with Anna

2 cups brown rice flour

1 cup ground almonds
3 tbsp lightly toasted sesame seeds
½ tsp ground cinnamon
¼ tsp fine salt
⅓ cup honey
¼ cup vegetable oil
whole almonds for garnish

Directions:
1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
2. Stir the rice flour, ground almonds, sesame seeds, cinnamon and salt in a large bowl. In a seperate bow, whisk the honey and oil and add to the rice flour mixture.
3. Scoop tablespoonfuls of dough and use your hands to shape each into a ball, placing 2 inches apart on the prepared baking sheets. Press each cookie to flatten and press a whole almond into the center of each.  4. Bake 1 sheet at a time for about 15 minutes or until cookies start to brown a little on the bottom.

Spiced Hummus

Hummus is a great snack. It's easy to make and packs a huge protein punch.

I like mine with cilantro, cumin and a touch of ginger to give it heaps of flavor. 

(I say that, but it was initially a way to disguise some wilty cilantro.)

Make a batch and keep it in your fridge for a healthy snack with fresh vegetables or whole wheat pita.

Spiced Hummus

Makes: about 2 cups

Adapted from Martha

1 can (15oz) chickpeas, drained with ¼ cup liquid reserved

¼ cup tahini

¼ cup fresh lemon juice

4 tbsp extra virgin olive oil

1 garlic clove

¼ tsp ground ginger

½ tsp cumin

¼ cup cliantro leaves

freshly ground pepper

coarse salt

Directions:

1. In a food processor combine chickpeas, tahini, lemon juice, 3 tbsp olive oil, garlic, cumin, cilantro and salt and pepper. Puree until smooth. Taste and add salt and pepper if necessary.

2. Transfer to a serving bowl and drizzle with remaining olive oil and a sprinkle of pepper.

Double Ginger Vegan Cookies

You may not be vegan if:

1) You just saw the word cookie and immediately reached for the butter.

2) You've been wondering how to replace the ginger for chocolate in these cookies.

3) You've had 30 pounds of bacon in your possession at one time.

4) You thought I forgot the egg in this recipe.

5) You once presented a homemade marshmallow to a vegan friend and when they looked at you quizzically exclaimed, "What? There's no meat in these!".

6) The thought of going a day without cheese or chocolate makes you feel faint.

AND

7) You think hot dogs are fine for non meat eaters since they really don't contain any meat anyways.

Double Ginger Vegan Cookies

Makes about 2 dozen cookies

Source: Organic and Chic via Joy the Baker

1½ cups all purpose flour

1½ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground ginger

1 cup minced candied ginger

1 cup vegan sugar

2 tbsps ground flaxseed
½ cup unsweetened applesauce
¼ cup canola oil
1 tsp lemon zest
1 tbsp fresh lemon juice
¼ cup vegan sugar for rolling cookies into balls

Directions:
1. In a large bowl whisk together flours, baking powder, baking soda, salt, ground ginger and minced candied ginger. Set aside.
2. In a separate bowl, whisk together sugar, flaxseed, applesauce, oil, lemon zest and juice.
3. Add all the wet ingredients to the dry ingredients and mix well together until all the flour is moist and everything is well incorporated. Form dough into a disc and wrap well. Refrigerate for 1 hour or overnight.
4. Preheat oven to 350°F. Remove dough from fridge and form into walnut sized balls. Roll balls in granulated sugar and place on a greased baking sheet. Bake for 15 - 18 minutes until just slightly browned but still soft on the inside. Best eaten the same day. (As all cookies are.)

Vegan Cream of Mushroom Soup

I'm not even close to vegan.

I'm a bacon lovin', butter eatin', whip cream slurpin' omnivore.

I can't help it.

I just love that stuff.

But I do still like to mix it up once in awhile.

It's usually at the request of my arteries.

Truthfully, I really do try to prepare vegan or vegetarian meals at least one day a week (usually Meatless Monday's) for some variety.

When vegan recipes taste as good as this soup, I really don't miss the other stuff.

This soup subs cashew cream for the heavy cream that would normally be in the soup. Although it's not as rich and thick as regular cream, the cashew cream works really well to make this into a comfort food.

I know this is a bit weird and different but give it try. 

(Not ready to go vegan? Eat it with a huge slice of cheese toast on the side :) )

Vegan Cream of Mushroom Soup

Serves: 4

Source: Joy the Baker

2 tbsps olive oil

1 medium onion, diced

3 garlic cloves, minced

1 lb (454g) cremini mushrooms, cleaned and sliced

1 tbsp tamari (or soy sauce)

1 tbsp worcestershire sauce

1 tsp coarse ground pepper

3 cups vegetable broth (or 3 cups water plus 1 tbsp homemade bouillon)

salt 

½ cup raw cashews

½ cup water

Directions:

1. In a large pot heat olive oil over medium heat. Add onions and saute until translucent and slightly browned, about 5 minutes. Add garlic, stir and cook for 1 minute more. Add mushrooms, tamari (or soy sauce), and worcestershire and continue cooking until mushrooms or very soft and broken down, about 5 minutes. Add pepper and broth and simmer for about 10 minutes.

2. While soup is simmering, prepare cashew cream. In a blender or food processor, puree cashews and water until smooth. Pour into a small bowl and set aside. 

3. When mushrooms are cooked through add about ⅓ of the soup to the blender and blend on low until smooth. Pour into a clean pot and continue until you've pureed the whole batch of soup. Pour the cashew  cream into the soup and stir until incorporated. If desired, strain through a fine mesh strainer. (I didn't). Serve or freeze for later.

Linked to: Seasonal Sundays

Vegan Pumpkin Breakfast Cookie

How do I say, "I didn't like this cookie, it wasn't very good, don't make it?"

Oh, I just said it.

That was easy.

I shouldn't completely disregard this cookie.
They're not bad.
They just don't deserve the title 'cookie'.

I prefer my cookies to be tooth achingly sweet, and loaded with chocolate and butter.
That's the way cookies were intended to be.
Am I right? Or am I right?

These aren't very sweet at all (truth be told, I threw in a handful of chocolate chips to liven them up but if you're vegan just forget I said that).
I'd say they're more of a cookie shaped power bar, good for an afternoon snack (or quick breaky) but definitely not going to satisfy a sweet craving.

That being said, they're not going to waste around my house. Although they're not my favorite 'cookie' (I use that word lightly) I probably need a break from all the sugar/butter/chocolate that usually goes on around here.

Vegan Pumpkin Breakfast Cookie

Makes about 16

Adapted from The Alchemist

1 ¾ cups pumpkin puree (or banana)

2 ¼ cups rolled oats (I used a mix of kamut flakes, soaked in hot water for a couple minutes and regular oatmeal)

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

2 tsp vanilla extract

½ cup maple syrup or agave nectar (adjust this depending on how sweet you'd like the cookie to be)

½ cup toasted chopped walnuts (or any other nut)

½ cup chopped dates (or any other chopped dried fruit)

½ cup sunflower or pumpkin seeds

Directions:

1. Preheat oven to 350°F. Using your food processor or blender grind 2 cups of the oats into a fine powder.

2. In a large bowl combine ground oats, ¼ cup whole oats, baking soda, cinnamon and salt. Add the pumpkin, vanilla and maple syrup and thoroughly mix. Fold in the nuts, dates and seeds. Scoop out by the tablespoon and roll into balls, gently flatten and place on a greased cookie sheet. Bake for 12 - 16 minutes or until done in the middle. Store in an airtight container.

Linked to: Seasonal Sundays

Vegetable Bouillon

How did it get to be January 26th already?
It's almost time to put my tree back up.

The weather in Revelstoke seems to agree with me. The snow keeps falling by the foot, giving the town a winter-wonderland-christmas-is-almost-here kind of feel.

To be honest, I don't mind one bit.
I find this weather conducive to roasting vegetables and making lovely hearty soups.
And c'mon, who doesn't love a lovely hearty soup?

Before I make all these soups (which I probably won't actually do since my husbands more of a meat and potatoes hold the veggies kinda guy), I'm stocking my freezer with this terrific

Homemade Bouillon

(pretend to be blown away by this announcement.)

Yes, you can make it at home.
In your kitchen.

It blew me away too.

Typically made from dehydrated vegetables, spices, and fat, bouillon is a quick way to make broth. Unfortunately, the stuff you buy in the store is generally laced with a lot of chemical preservatives, too. That's why making your own is so great. You can use any vegetables and herbs that are in season (although I'd stay away from watery ones like tomatoes) to make this flavourful vegetable paste.

Use it to season soups, grains and anything else your heart desires.

Vegetable Bouillon

Makes: approx 3 cups

Barely adapted from: 101 cookbooks, originally from The River Cottage Preserves Handbook

Note: Depending on the size of your food processor, you may need to grind down the vegetables in batches to make room for everything. This is pretty salty, you can always omit the salt and add it later to taste. Just remember, the salt acts as a preservative so the bouillon won't keep as long in your fridge.

150g (about 1) leek sliced and washed

200g (about 1 stalk) fennel, chopped

200g (about 3) carrots, sliced and well washed

100g (about 2 stalks) celery

100g (good sized chunk) celery root (celeriac)

30g (about a handful) sun-dried tomatoes

100g(about 3) shallots, quartered

3 garlic cloves

50g (about 1/4 cup) fine grain sea salt

40g (about 1/4 bunch) parsley

60g  (about 1/2 bunch) cilantro

Directions: 

1. Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped.

2. You should end up with moist, loose paste. If it looks chunky, just keep chopping! Keep 1/4th of it in a jar in the refrigerator for easy access and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on personal preference.

Breakfast Quinoa

This recipe must of hopped on my blog when I wasn't looking.

A recipe without sugar and butter?

I haven't seen one of those around here in a long time.

It doesn't even have wheat or dairy.

Nope, doesn't look like something that went on in my kitchen this month!

But that is my pot.

And these pictures do look familiar.

Actually,

I think it's coming back to me.... 

that's right, I ran out of sugar last week.

 I was forced to revert to my pre chrismas baking days and make this hot cereal (or hot grain).

Come to think of it... I didn't even miss the butter or sugar.

The quinoa (keen-wa) is cooked in apple juice and studded with raspberries, making it naturally sweet enough.

The almonds even gave it a nice crunch (just like a crispy christmas cookie).

I should make this again....

Why don't we all eat this nice healthy breakfast this weekend so we can eat all the Christmas sweets that are coming to us next week? 

Good plan?

Good plan.

Breakfast Quinoa
Makes: 2 cups
Adapted from: Martha Stewart.

1 cup quinoa, rinsed
2 cups apple juice (or substitute any type of milk)
1 cup raspberries or blueberries
½ cup almonds, toasted
 ⅛ tsp ground cinnamon (optional)

Directions:
1. Bring juice (or milk) to a boil in a small saucepan over medium high heat. Add quinoa and return to a boil. Reduce heat to low and simmer for 15 minutes or until 3/4 of the milk has been absorbed.
2. Stir in cinnamon (if using), continue to cook covered for about 8 minutes or until all the milk has been absorbed.
3. Stir in berries and cook for about 30 seconds (longer if berries are frozen).
4. Remove from heat and stir in almonds. Serve with milk, additional berries, cinnamon and brown sugar.

Mustard Onions and Pickles

Do you remember my Great Pickle Disaster?

No?

That's okay.

I'm trying to forgot about it too.

The same day that I bought my big box of cucumbers for those pickles I thought I needed to buy a few pounds of silver skin onions. You know the ones with the really difficult to skin to peel off?
Yea... those ones.
They were just too cute to pass up.

Initially, I thought about roasting the little guys but since my meat and potatoes hubby hates onions I didn't want to get stuck eating them all by myself.


I guess he doesn't know that love means you eat whatever your loving wife cooks for you.
I think we should've added it to our wedding vows:
"I vow to cherish you and eat whatever food you cook for me. Even if it smells like dirty diapers and I want to puke, I will chew and swallow with a smile because I know it will make you happy."

This is my four year old niece, Arielle. Isn't she beautiful? She loves helping in the kitchen and although it's not really a help when she 'helps' I love her enthusiasm. Especially when it comes to peeling onions ;)

But since he didn't vow to eat anything I cook.... I opted away from roasting them and made them into these mustard onions.


I'm pretty sure it was the better choice.
This way I'll be able to give them as gifts for Christmas to people who like onions.

So if you're on my Christmas list and you don't mind onions, you're probably gonna get a jar of these.

Mustard Cucumbers

Makes: about 6 pints

Source: The Mennonite of Treasury Recipes 

7 large cucumbers

3lbs silverskin pearl onions

2½ cups vinegar

2 cups white sugar

2 tbsp dry mustard

1 tsp ginger

1 ¾ cups water

½ cup flour

¾ tbsp turmeric

Directions:

1. Peel cucumbers and onions. Slice cucumbers. Sprinkle with salt and let stand overnight. (I didn't do this and mine seemed to turn out fine)

2. To a large saucepan add the vinegar, sugar, mustard, ginger, water, flour and turmeric. Cook on med high heat until thick and smooth (about 5 minutes.) 

3. Drain cucumbers and onions and add to sauce. Cook 10 minutes longer.

4. Fill clean sterilized jars and seal.

Cinnamon Pumpkin Hummus

Happy almost Thanksgiving Canada!

Here's what I'm thankful for:

1. I am thankful to be a Canadian. I wouldn't do well in a third world country.
I don't even like to go camping!

2. I'm thankful that I'm a Christian. Again why I don't camp, I hate smelling like smoke.

3. I'm thankful for my family.

Most of the time.

(Jury's still out on a particular brother who never calls me.)

4. I'm thankful for breastfeeding. Seriously, how many times in my life will calories be sucked out of my body. For free!

(Sorry, that was borderline inappropriate, wasn't it?)

5. I'm thankful for relatives with vast DVD collections. It really saves me money. Thanks you guys!

6. I'm thankful for people who are addicted to Jus Juiced coffee.

You all hold a very special place in my wallet heart. 

7. I'm thankful that babies are easily amused. Give the baby a spoon and a face cloth and she's amused for half an hour. Toys are so over rated! 

8. I'm thankful that my family is full of adventurous eaters that'll eat anything.

And I mean anything.
(Except that one time with the baking soda biscuits.....)

Even the baby liked it.

8. I'm thankful that I have another can of chick peas in the cupboard to make this delicious fall snack for the family that eats anything and everything.

Cinnamon Pumpkin Hummus 
Makes about 2 cups 
Adapted from:  Naturally Ella

1 can chick peas (rinsed and drained)
1 cup pumpkin purée
1 tbsp tahini
2 tbsps olive oil
2 tsps cinnamon (add more or less according to your taste)
½ tsp nutmeg
¼ cup pumpkin cooking water or just water (add more if you like a thinner hummus)
salt

Directions:
1. Add all ingredients to food processor or blender and purée until smooth.
2. Add salt to taste. To serve, drizzle with olive oil and freshly ground pepper. Serve with pita wedges or rice crackers.