Many of you email to ask for recipes, so here's a shiny new recipe box where I'll keep them for you to peruse at your leisure! Bon appetit!
Vegan Creamed Peas and Potatoes
For the cream sauce make a rue out of cashew milk. I use a tablespoon of butter to get it started, so not really vegan, but you could use coconut or olive oil. For a large dish you'll want about 2 cups cashew milk, 4 tablespoons of flour, some butter, salt, a little dry mustard, parsley and fresh ground pepper. You can add whatever else you like to make the cream sauce tasty. Then just pour it over the steamed potatoes and peas and mix it all together. To make the cashew milk use 3/4 cup cashews per quart of water, a little salt and honey and blend it all up. You don't need to strain it afterwards like almond milk because the cashews are so soft.
Swedish Pancakes3 eggs, beaten
1 1/4 C. rice milk (or any kind of milk), gently heated with 1 TBSP butter (or coconut oil)
3/4 C whole wheat, or whatever combination of white and wheat you like
2 TBSP evap. cane juice or other sweetener
1/2 tsp salt
Beat it all together. Heat a large, round frying pan (cast iron is what I use). Pour in about 1/4 to 1/3 C and tilt the pan so it runs all over and coats the bottom (not the sides though). Count to 15, run the spatula around the edge and flip it (quickly! You can't be timid about this; it's an assertive flip under and then over. All in the wrist!) Another few seconds on the other side and then fold it in quarters and put in on a plate in the warm oven while you cook the rest. Swedes eat their pancakes with lingon berries; we eat ours with mashed up strawberries.
Raw Fudge1 1/2 C. coconut oil (if it's cold, soften it up a bit to make blending easier)
3/4 C. agave or maple syrup
1/4 tsp. salt
2 tsp vanilla
1 C. almonds (ground into flour; if you use a blender, be careful not to over blend or you'll get almond butter! Sometimes I grind it lightly so there are still small almond chunks in the fudge)
1 C. raw cacao powder (you can find this and the agave at Whole Foods or similar stores or online at places like Azure Standard)
Mix it all up on high speed (I use the whisk in my KitchenAid). Pour it into a glass dish of some sort and let it chill in the fridge. It will set up and be hard, like fudge, but will soften if left at room temperature. It's the coconut oil that makes it solid. We leave it it in the fridge and just cut chunks out when we want a bite. Sam loves it and will walk up to the fridge saying, "Budge, budge!"
More recipes to follow; let me know if there are any in particular that you'd like and I'll post those first!
