Homemade Vegan Cheddar Kale Chips

We had been thinking about getting a dehydrator for a few years now and finally decided to purchase one. After a lot of research we decided on a 9 tray Excalibur dehydrator with timer, model # 3926TB.

We are planning on using it to dehydrate fruit, herbs, vegetables, and make snacks like fruit roll-ups and zucchini chips for the kids, so we went with the larger 9-tray model. Stocking our pantry with healthy snacks instead of buying store bought processed items, and being able to preserve our garden harvests were our main reason for purchasing a dehydrator.

Yesterday I got to play around with it and made some delicious Vegan Cheddar-Kale Chips!

The recipe I used was from Ani Phyo's book Ani's Raw Food Essentials.

Ingredients:

1 cup red bell pepper, seeded and chopped

1 cup raw cashews

2 tablespoons nutritional yeast

2 to 4 tablespoons water, as needed

2 tablespoons olive oil

1/2 teaspoon sea salt

6 cups bite-size pieces of kale, packed (about 1 bunch)

Directions:

Place the red peppers in a food processor or blender, then add the remaining ingredients except for the kale. Blend, using only enough water to process into a thick cream.

In a large mixing bowl, toss the pepper mixture with the kale, coating it evenly.

I tossed it with my hands, working the mixture evenly into the kale.

Spread the kale onto two 14 inch square Excalibur Dehydrator trays and dry at 104° for 8 to 10 hours.

The finished Cheddar-Kale Chips!!

Delicious! 

They taste even better than the ones we get from the Store!

We usually buy them whenever we go to Whole Foods, but like everything healthy, they are a little pricy. 

I made one small batch, which is probably equal to 6 bags from the store and it cost less than 1/5th of the price!

Can't wait to try other recipes!!

~Rob~

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The Backyard Farming Connection

Vegan Lentil Walnut Loaf

Last week was cold and blustery and we had a hankering from some real comfort food. Growing up we used to have meatloaf with mashed potatoes and gravy, but not that we are vegetarians actual meatloaf was definitely out of the question.  

My wife has made lentil loaf several times in the past, but it doesn't really taste very good (sorry honey), so after doing a Google search for vegan meatloaf, I can across a recipe posted on eat, live, run that looked pretty good.

I was hopeful that this would turn out fairly good. Lately we have come across several recipes such as raw tacos and vegan meatballs that use walnuts in place of meat and those dishes are extremely delicious! 

We made this for dinner last week and were blown away by how tasty it was! 

This is by far the best meat(less) loaf we have had!

Ingredients:

1 cup green lentils
3 cups vegetable stock or broth
1 large yellow onion
1 large carrot
1 stalk celery
2 tbsp olive oil
2 cloves garlic, minced
1 cup breadcrumbs
3/4 cup chopped walnuts
3 tbsp ground flax mixed with 1/2 cup water
1 tsp oregano
1 tsp sea salt
1/2 tsp ground black pepper

for topping -

2 tbsp ketchup
1 tbsp pure maple syrup
1 tbsp balsamic vinegar

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine the ground flax and 1/2 cup water and set aside.

Simmer together the lentils, broth and a pinch of salt for about 25 minutes or until the lentils are tender and have absorbed all the broth.

Prepare your veggies. Chop the onion, grate the carrot and dice the celery. Saute the onion and celery in the olive oil over medium high heat for six minutes or until tender, not caramelized. Add the garlic and carrot and cook for about four minutes.

Toast the walnuts in the oven for six to seven minutes. Add them to the onion/carrot/garlic mixture and stir well.

Add the oregano, salt and pepper as well and take the mixture off the stove and transfer to a large bowl.

Add the breadcrumbs, flax/water and cooked lentils and toss well. Press the mixture into a greased loaf pan and set aside while you make the topping.

In another small bowl combine the ketchup, maple syrup and vinegar. Spread on top of the loaf and bake for 40 minutes.

We served it with mashed potatoes, vegan gravy and broccoli and it really hit the spot on that cold blustery day! This recipe is definitely a keeper!

~Rob~

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The Backyard Farming Connection

Vegan Sushi

Vegan sushi is a favorite in our house. It is very easy to make and is delicious served alone or with the toasted sesame oil dipping sauce. Our girls love this sushi so much they gather in the kitchen to eat the end cuts every time we make it! 

Ingredients:

2 cups sushi rice

3 cups water

2 tbsp. seasoned rice vinegar

2 tbsp. brown rice syrup

1 tsp. salt 

1 pkg Sushi Nori Sheets

sliced carrots

sliced peppers

avocado 

*or any other vegetable you like, we have even added marinated tofu.

*Optional dipping sauce:

1/4 cup Nama Shoyu

2 tbsp. apple cider vinegar
1 tbsp. agave syrup
2 tbsp. toasted sesame oil

-mix all ingredients together in a glass mixing bowl.

Directions:

• Cook sushi rice and water in a rice cooker or by following the directions on package.
• In sauce pan, heat seasoned rice vinegar, brown rice syrup and salt until syrup is melted.
• Mix vinegar mixture with cooked sushi rice and "paddle" until cool.
• Spread some sushi rice mixture on a nori sheet.

• Add sliced peppers, carrots and avocado.

• Roll up Nori sheet tightly, sealing edge with a little water.

• Slice into 3/4" slices and serve!

Enjoy!

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The Chicken Chick 
Gastronomical Sovereignty

Vegan Chocolate Chip Scones

We have been making these for quite some time. I can't remember where this recipe originally came from but I think we started with a basic scone recipe and veganized it. These scones are so fluffy and delicious, you can't tell that they are made without dairy or eggs. You can also substitute blueberries for the chocolate chips for equally delicious scones!

Ingredients:

2 cups white, or whole wheat pastry flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons vegan margarine (Earth Balance)
1/2 cup vegan chocolate chips
1/3 cup vanilla soy milk (or rice milk)
1 teaspoon vanilla
3 teaspoons EnerG egg replacer mixed with 4 tablespoons warm water

Directions:

1. Pre-heat oven to 400° and line a cookie sheet with parchment paper.
2. Combine egg replacer and water, wisk and set aside.
3. In a food processor, combine flour, 4 tablespoons sugar, baking powder and salt.
4. Add the vegan margarine and pulse until it resembles a coarse meal.
5. In a separate bowl, combine egg replacer mixture, soy milk and vanilla.
6. Add chocolate chips (or blueberries) and wet mixture to dry ingredients, stir until a dough forms.
7. Place dough on a floured surface and knead a few times. then flatten into a circle about 2 inches thick.
8. Transfer to a cookie sheet and flatten into a circle about 2 inches thick.
9.  Slice like a pie into 8 triangles and sprinkle with remaining sugar.
10. Bake 20 - 25 minutes until golden.

Enjoy!

~Rob

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Tilly's Nest 
Fresh Eggs Daily

Homemade Granola

Granola is a staple breakfast in our house and is usually eaten year round. We have two different recipes that we make, the first is a basic granola and the second is a cinnamon spiced granola, which I will post next time we make it.

Basic Granola Recipe:

2-3/4 cups rolled oats
1/4 cup oat bran (or wheat germ)
1/4 cup sunflower seeds
2 tablespoons vegetable oil
1/4 cup agave nectar (or honey)
1/4 teaspoon vanilla
1/3 cup chunky peanut butter
1/2 cup raisins
1/2 cup chopped nuts

Stir together oats, oat bran and sunflower seeds in a mixing bowl. Heat oil and agave in a saucepan over medium heat, stirring occasionally to blend. Remove from heat and add vanilla. Stir in peanut butter and mix until it is completely mixed together. Add mixture to dry ingredients and mix thoroughly with a wooden spoon. Spread on 11 x 16 cookie sheet with sides. Bake at 225° F for one hour, but check every so often and stir if browning unevenly. Remove from oven, cool and add raisins and nuts.
YIELD: 5 cups granola.

Optional additions:
Fresh or dried blueberries, cherries or other fruit.

When we make our granola we usually make a triple batch so we always have some on hand.

Enjoy!

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Eat Make Grow
Fresh Eggs Daily
The Chicken Chick, Clever Chick's Blog Hop #8 
Sunny Simple Life 

Zucchini Pasta Alfredo

We have been trying to add more raw meals to our menus after reading about the many benefits of eating raw. Raw foods are supposed to be more beneficial because when food is heated over 104 degrees Fahrenheit, it begins to damage it's nutrients and enzymes. Research has shown that nutrients are damaged and destroyed as food is heated and cooked. Adding more raw dishes to our diets has made a huge difference in how we feel.

Zucchini Pasta Alfredo

This is more of a summer recipe because it is easier to get fresh zucchini from your garden, but it's equally delicious anytime. If you aren't into raw but still want the benefits of eating healthier, you can still heat the zucchini and sauce, it is delicious either way!

The "pasta" in this recipe are actually zucchini cut into noodles with a spirooli. This is a great tool that can also make potato noodles, potato twists, slice cabbage and do much more with raw vegetables. We bought ours from NaturalZing for $28.50, but you can also get them from Amazon.

Live Zucchini Pasta Alfredo

Ingredients:
2 medium zucchinis
1/2 cup raw cashews
1 lemon, juiced
2 Tbs olive oil
1 Tsp sea salt
2 cloves garlic
1/2 cup water
1 Tbs pine nuts

Directions:

- Soak cashews in water for 1 hour.
- Create noodles with the zucchini using the spirooli.
- Blend the soaked cashews, water, lemon juice, olive oil, sea salt, garlic and pine nuts in a food processor or blender until well blended and creamy.
- Place noodles on a plate and spoon sauce over the top or mix noodles & sauce together, to your liking. You may have extra sauce.
- Garnish with fresh basil.

To make the zucchini noodles:

Cut ends off zucchini

Put in spirooli noodle maker

Turn handle and apply constant pressure towards blade

Add this is what you end up with!

Add the cashew sauce, garnish with basil and serve!

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Vegan Raspberry / Blueberry Cheescake

Vegan Raspberry / Blueberry Cheesecake

We have been looking for recipes to use with all the raspberries that we have been getting this year. This recipe comes form Alicia Silverstone's book The Kind Diet. I have modified the recipe slightly after making it a few times. This is a vegan recipe that doesn't contain dairy. It is absolutely delicious!

Ingredients:

1/2 cup Earth Balance Butter
2 cups graham cracker crumbs
1 (12 oz) package silken tofu
1 cup nondairy cream cheese
1 tablespoon safflower oil
1/4 cup maple syrup
1/4 cup soy milk
2 teaspoons arrowroot
1 teaspoon vanilla extract
Fresh raspberries and blueberries for topping

Preheat oven to 350 deg.
Oil an 8" or 9" spring form pan.
Melt the butter in a small saucepan. Remove from heat and stir in graham cracker crumbs. Press the mixture into bottom and slightly up sides of spring form pan. Bake for 5 minutes and then let cool on baking rack.

Combine tofu, cream cheese, oil, syrup, soy milk, arrowroot and vanilla extract in a food processor or blender and process until smooth. Pour the mixture into the graham cracker crust and smooth the top with a spatula.

Bake the cheesecake for 45 minutes to 1 hour. Let the cheesecake cool to room temperature. Toss fresh raspberries and blueberries with 1 to 2 teaspoons of maple syrup to create a slight glaze. Top the cheesecake with the berries and chill until ready to serve.

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