• 4 cups blackberries (or other berries) (fresh or defrosted)
• 1/2 cup medjool dates (pitted and packed)
• 1 Tablespoon lemon juice
  
  
• 1 cup rolled oats
• 1/2 cup almonds (or other nuts)
• 1/2 cup medjool dates (pitted and packed)
• 1/4 teaspoon salt
• 4-5 Tablespoons water

1. In a food processor, place 2 cups of blackberries, 1/2 cup of medjool dates and the lemon juice and process until smooth.
2. Spoon the blackberry mixture into an 8 x 8-inch (or similar sized) glass dish. Add the remaining 2 cups of blackberries to the dish, and stir well.
3. Wipe out the food processor, add the oats and almonds and process until finely ground.
4. Add the remaining dates and salt to the processor and thoroughly process.
5. Add the water and process until the whole mixture sticks together. Add more water if needed.
6. Spread the oat mixture on top of the blackberries with your hands. It’s fine if clumps remain. The pie is ready to be served. Or place it in the refrigerator for later.

Yields: About 4 Servings

• 1/4 cup brown rice syrup
• 1/4 cup maple syrup
• 1/4 cup almond butter (or other nut butter)
• 1 teaspoon vanilla
  
  
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 3 cups rolled oats

1. In a saucepan, combine the first four wet ingredients and heat on low until liquefied.
2. Thoroughly stir in the cocoa powder and salt, then mix in the oats until well coated.
3. With wet hands, pack the mixture into small cookies and place on a large oiled cookie sheet or on wax paper.
4. Refrigerate for 30 minutes for cookies to solidify. Store in the fridge or freezer.

Yields: 25 small cookies

Ingredients:

• 1/2 cup almonds (or other nuts)
• 1 cup medjool dates
  
  
• 3 cups rolled oats
• 1 Tablespoon cinnamon
• 1/4 teaspoon salt
  
  
• 6 Tablespoons water
• 1/2 cup raisins
  
  

1. Place the almonds in a food processor and pulse until finely chopped.
2. Add the dates to the processor and thoroughly process.
3. Add the oats, cinnamon and salt and thoroughly process again.
4. Add the water and process until the whole mixture sticks together. Add more water if needed.
5. Add the raisins and quickly process to combine.
6. With your hands form the mixture into cookies.
7. Store in the fridge for a week, or longer term in the freezer.

Yields: 25 small cookies

Ingredients:

• 2 apples (peeled and thinly sliced)
• 2 Tablespoons brown rice syrup
• 1 teaspoon vanilla
  
  
• 1 3/4 cups oat flour*
• 3/4 cup garbanzo bean flour
• 2/3 cup evaporated cane juice
• 1 Tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
  
• 1/2 cup almonds (or other nuts)
• 2 apples (cored and chopped)
• 1 cup non-dairy milk or water

1. Preheat the oven to 350 degrees F.
2. Lightly oil one 9-inch round (or similar size) cake pan.
3. Arrange the apple slices along the bottom of the cake pan in a pattern or randomly.
4. In a small saucepan, gently heat the brown rice syrup and vanilla. Once liquefied, pour over the apples.
5. In a bowl, thoroughly combine the next six dry ingredients.
6. Pour the almonds into a blender and blend into a coarse flour.
7. Core the apples (leave skins on) and blend with the almonds, and non-dairy milk until smooth.
8. Pour the wet ingredients into the dry ingredients and mix until just combined.
9. Spoon the batter into the cake pan on top of the apples.
10. Bake 50-55 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before flipping onto a wire rack to finish cooling.

* Blend about 1 3/4 cups plus 2 Tablespoons of rolled oats in a blender until the flour is as fine as possible (about 20 seconds) or use pre-ground oat flour.
Yields: One 9-inch cake

Ingredients:

• 1 1/2 cups oat flour*
• 3/4 cup garbanzo bean flour
• 2/3 cup evaporated cane juice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
  
• 1/3 cup cocoa powder
• 1/3 cup chocolate chips
  
  
• 1/2 cup cashews (or other nuts)
• 1 1/2 cups non-dairy milk or water
• 1 apple
• 2 teaspoons vanilla

1. Preheat the oven to 350 degrees F.
2. Lightly oil one 9-inch round (or similar size) cake pan.
3. In a bowl, thoroughly combine the first five dry ingredients.
4. Pour half of the dry ingredients into a separate bowl, and add the cocoa powder and chocolate chips.
5. Pour the cashews into a blender and blend into a coarse flour.
6. Add the non-dairy milk, apple, and vanilla to the blender, and blend to combine.
7. Pour half of the wet ingredients into each bowl of dry ingredients and mix until just combined.
8. Spoon batter into the cake pan, alternating spoonfuls of chocolate and vanilla. Run a spatula or knife through the batter in a swirling motion to create the swirl/marble effect.
9. Bake 45-55 minutes or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

* Blend about 1 1/2 cups plus 2 Tablespoons of rolled oats in a blender until the flour is as fine as possible (about 20 seconds) or use pre-ground oat flour.
Yields: One 9-inch cake

• 1 1/2 cups oat flour*
• 3/4 cup garbanzo bean flour
• 2/3 cup evaporated cane juice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
  
  
• 1/2 cup almonds (or other nuts)
  
  
• 2 cups strawberries (fresh or frozen)
• 1 cup non-dairy milk or water
• 1 teaspoon vanilla
• 3 Tablespoons beets (grated)(optional)

1. Preheat the oven to 350 degrees F.
2. Lightly oil a 12-muffin tin or one 9-inch round (or similar size) cake pan.
3. In a bowl, combine the first five dry ingredients.
4. Pour the almonds into a blender and blend into a coarse flour.
5. Add the strawberries, non-dairy milk, vanilla and beets (optional) to the blender, and blend to combine.
6. Pour the wet ingredients into the dry ones and mix until just combined.
7. Bake 25-30 minutes (cupcakes) or 40-45 minutes (cake) or until a toothpick comes out clean. Allow to cool for a few minutes before moving to a wire rack to finish cooling.

* Blend about 1 1/2 cups plus 2 Tablespoons of rolled oats in a blender until the flour is as fine as possible (about 20 seconds) or use pre-ground oat flour.
Yields: 12 cupcakes or one 9-inch cake

• 1 cup brown rice flour (or oat flour)
• 1/2 cup nuts (pecans, almonds, walnuts, etc.)
• 1/4 cup flax seed meal
• 1/4 teaspoon salt
  
  
• 1/4 cup maple syrup
• 1/4 cup water

1. In a blender, blend the nuts into a coarse flour.
2. In a bowl, combine the flour, nut flour, flax meal and salt.
3. Pour the wet ingredients into the dry ones and mix thoroughly. Add additional water if needed to form a large dough ball.
4. Lightly flour a large cutting board and gently roll out the dough ball to about 10 inches in diameter. Place an oiled pie pan over the dough and invert to allow the dough to fall into the pie pan. It’s ok if it breaks apart. Just mold it in place in the pie pan.
5. Bake 15-20 minutes at 350 degrees until lightly golden.

Filling Ingredients:

• 5 apples (peeled and chopped)
• 2 cups berries (fresh or frozen)
• 1 Tablespoon lemon juice
  
  
• 1/4 cup evaporated cane juice (or other dry sugar)
• 2 Tablespoons arrowroot (or other thickener)
• 1 teaspoon cinnamon

1. Peel and chop the apples into roughly 1/2 inch thick pieces.
2. In a bowl, mix the apples, berries and lemon juice.
3. Sprinkle in the sugar, arrowroot and cinnamon and mix thoroughly.
4. Place this filling in the pie crust (after it is done baking).
5. Repeat steps with the Crust Ingredients. Once the crust is rolled out, gently slide it over the pie filling, and press the edges on the sides to meet the bottom crust.
6. Cut 4 or 5 slits in the top of the crust, to allow air to escape.
7. Cover with foil and bake for 40 minutes at 350 degrees.
8. Uncover and allow to bake for 25 minutes. Let cool slightly before serving.

Yields: One 9-inch pie

]]> http://www.vegfoodandfit.com/?feed=rss2&p=592 http://www.vegfoodandfit.com/?p=589 http://www.vegfoodandfit.com/?p=589#comments Thu, 15 Apr 2010 17:53:11 +0000 admin http://www.vegfoodandfit.com/?p=589 I have mixed emotions when I take the last few sips of my morning green smoothie. I feel energized from its deliciousness, but I’m also a bit sad that it’s all gone. And so I sit here pondering whether to go make a second batch. Maybe I’ll wait until this afternoon… anyhow, I wake up really excited to whip up a smoothie in the blender, and the addition of greens has been awesome. I definitely encourage you to try it (if you haven’t already)! There are so many variations of green smoothies, but here is my current favorite. Enjoy!

Ingredients:
• 2 medjool dates (pitted)
• 1 1/2 cups water
• 1 cup strawberries (or other berries) (fresh or frozen)
• 1 banana (fresh or frozen)
  
  
• 4 cups spinach, romaine lettuce, or kale (packed) (I like a mix of all 3)
1. Add the dates, water, and fruit to the blender. Blend until smooth. Add additional water if needed.
2. Add the leafy greens to the blender. Depending on the size of your blender, you may need to add half the greens at a time.
3. Blend thoroughly. Add additional water if needed.

Yields: 4 cups (about 2 servings)

]]> http://www.vegfoodandfit.com/?feed=rss2&p=589 http://www.vegfoodandfit.com/?p=582 http://www.vegfoodandfit.com/?p=582#comments Sun, 04 Apr 2010 20:32:33 +0000 admin http://www.vegfoodandfit.com/?p=582 It’s been a bit chilly here in Portland and I wanted to whip up a quick and delicious dessert (and a warm one too!) without a ton of prep. This apple crisp isn’t loaded with sugar, allowing the natural sweetness of the apples to really shine through. Most crisps rely on oil or other added fat to crisp up the oat topping, but instead I used a little brown rice syrup that crisps up quite nicely after it begins to cool. Stay warm!

Ingredients:
• 7-8 medium apples (peeled and chopped)
  
  
• 1 1/2 cups rolled oats
• 1/4 cup evaporated cane juice (or other dry sugar)
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
  
  
• 1/4 cup brown rice syrup
1. Preheat the oven to 350 degrees F.
2. Peel and chop the apples and place them in an 8″ by 8″ glass baking dish, or similar sized baking dish.
3. Cover and bake for 35-45 minutes or until apples are soft, but still retain their shape.
4. While the apples are baking, mix all of the dry ingredients in a bowl.
5. In a small saucepan, gently heat the brown rice syrup to liquefy it.
6. Pour the brown rice syrup into the dry ingredients and mix thoroughly.
7. Once the apples are done, evenly spread the oat topping over the apples and return it to the oven (uncovered) for 15 minutes or until the oats are golden brown.
8. Let cool for at least 15 minutes so the oat topping becomes crisp.

Yields: 6-8 servings

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