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Every time I buy a pre-packaged spelt bagel I get something that is bagel-like enough to satisfy my urge for something to schmear tofu cream cheese on, but they are always a bit dense, or bitter. Because of this dense dilemma that I have faced over and over again I assumed that spelt bagel making is a terribly difficult business to be in. The truth is that spelt bagel makers were just thinking too hard. Replacing a white spelt flour for traditional white flour and following a traditional bagel recipe makes fantastic spelt bagels!
Once eggplant cools it can be stored in the fridge and used for several days. Tastes great with stir fried tofu (season tofu with a little curry and fresh ginger) and quinoa (add raisin or currants), or as a side dish with just about anything!
The most amazing thing about chocolate cookies is that once you have experimented with a basic recipe enough, you can do just about anything with your perfect dough! From creating spicy cookies, to peanut butter cookies, or even cookies with pretzels and chocolate, you can go kookie with your cookies if you want to! Here’s a great recipe for a basic vegan chocolate cookie dough. It has nice chocolate flavor, is not too sweet and is not too fatty. Happy baking!!!
Unfortunately, I cannot take credit for this delicious pudding. It is the creation of my dear friend Julianna. When I tasted this pudding I could hardly believe that it was raw and vegan. It tastes and has the mouth feel of a traditional pudding, while being raw, soy free, dairy free, gluten free, vegan and contains no refined sugar. Talk about a crazy awesome pudding. The main ingredient in this pudding is avocado, so this pudding does not promote weight loss, but it does promote the intake of lots of good fat, fiber, vitamin C and vitamin K.
I started off the day thinking about ice cream, so it seemed appropriate to move swiftly into the wild world of popsicles. Popsicles are fun because they are quick, easy, and also healthy (if you follow this recipe, that is). You have two options are far as popsicle receptacles are concerned, you may either use Dixie cups with tongue depressors and simply peel away the cup once your popsicle is frozen, or you can purchase a container made for popsicle making at a local drug store or on the internet. With some fresh fruit, juice, and a blender, you can make just about any type of popsicle that you like. I made strawberry-mango popsicles.
Girl Scout Cookies without the Guilt! I don’t know about you, but I fondly remember the days of freezing Thin Mints for year round enjoyment and being thrilled when the Girl Scouts hung around outside of Vons, just itching to sell tons of cookies to potential customers as they walked by. Although Thin Mints were my favorite, a close second was Samoas. Coconut and chocolate, who can resist? I also remember my poor mom who had to be tempted by the ever-present cookies. Well, mom, this one is for you!
Sometimes a cup of tea just isn’t good enough without a trusty steed. After all, what would a high tea be without a little pastry or two? As I was sipping a morning cup of tea a few days ago, I was thinking, “Man, I could really go for a pastry-like treat right about now”… and then it hit me… a spelt croissant. Well, I am not going to lie to you, my croissants did not come out quite as I had expected. After all the prep work, and chilling time, and vegan butter folding, I ended up with something that had not risen, and was vaguely croissant like. As I looked at the sad croissant with disappointed eyes I decided to take a bite. Low and behold the sad flat croissant was a really tasty cookie, or should I say “crookie”. This cookie is adorable because it looks like a little mini croissant, and it is really tasty because it has croissant filling (chocolate, almond, cinnamon, tried carob… not so good). They are at their tastiest for 2 or 3 days, which is fantastic, because the cookie making part is sort of involved. Ok, Ok… I’ll get to the good stuff!
I love stir-fries for so many reasons. The number one reason is that it is a great opportunity to use a whole bunch of veggies that are not quite at their peak or that you are unsure what to do with. Almost any veggie, except maybe perhaps artichokes, can taste great in a stir-fry, and it is healthy and quick way to prepare a lovely dinner!
What could be better than a guilt free/stomach ache free pizza night? Probably not a whole lot. I don’t think there is anything I could say that would be interesting enough to hold your attention, because I know you want to jump right to the recipe. So, let’s just get on with it, shall we?