Category Archives: Vegan

Homemade Hand Cut bbq Potato Chips

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I don’t know why I have not tried these earlier…. We make homemade fries all the time. I guess partially because I was afraid of my mandolin. But I don’t know why it is amazingly quick and easy. However please note it is also very sharp! Please use the protective tool. I love using my Actifry for potatoes. I really like this recipe because these potatoes came from my grandpa’s garden.

Ingredient:

3 large potatoes (peeled and cut very thin 1/8 inch)
1 tsp northwood seasoning
1/2 tsp northwood fire seasoning
1/2 tsp seasoned salt
1/8 tsp ground roasted garlic seasoning
2 TB canola oil
Actifry

1. Place all the ingredients in the Actifry. Start with potatoes slices on the bottom then add oil and seasoning.

Set timer for 50 minutes!

Salt to taste and Enjoy!

Butternut Squash Fries in the Actifry

My sister came to visit on Thursday and brought me down some of my grandma & grandpa’s butternut squash from their garden. I always love making fries with the butternut squash but I have never made them in the Actifry. Now after making this recipe I don’t think I’ll ever bake them in the oven again.

Ingredients
1 small Butternut Squash (approximately 2 pounds)
1/2 tsp ground Vietnamese cinnamon
1 tsp chili powder
A dash of garlic salt
Canola or olive oil cooking spray

directions

1. Wash the squash off with water and dry. Next peel the butternut squash with a vegetable peeler to remove the winter protecting skin. Cut the squash into 1/2 inch strips. Set aside.

2. Spray the Actifry with cooking spray and position the fries evenly. Spray the fries with cooking spray toss to coat entirely. Sprinkle the salt, cinnamon and chili powder on top of the fries.

3. Set timer for 35 to 40 minutes.

Enjoy!

Cuban Black Beans and Brown Rice

I love love black beans but I must admit I usually eat the ones in a can or more recently the frozen variety. I try to buy the lower sodium versions when possible but honestly there is nothing lower in sodium than the staple dried bean. I have always wanted to try making them from the dried state. Not to mention the cost is so inexpensive from a bag. 1.50-1.80$ for a pound! This recipe was adapted from penzey’s catalog winter 2015. I made them vegan and cut some extra unnecessary calories along the way. The best part to this recipe is you don’t have to soak the beans over night!!

This recipe yields 7 cups (7 servings)

Ingredients
1 bag 16 oz black beans (rinsed and run though strainer to remove any no bean particles)
4 cups of water
3 cloves garlic (diced) (we used home grown which are pretty potent so if you are using store bought you might want to increase)
1 TB ground cumin
Salt to taste (I only used a dash)
Canola Cooking Oil spray ( just enough to coat the sauté pan)
1 1/2 cups diced green pepper
1 1/2 cups diced yellow onion
1 TB red wine vinegar
2 whole bay leaves
4 cups of vegetable stock ( I used penzeys)
1 TB honey (or Splenda or one packet of truvia or stevia)
Pepper to taste
1/2 tsp of each pasta sprinkle, sweet basil, oregano, thyme, rosemary, tarragon
Brown rice cook according to package (optional)

Directions:
Place dried beans in a 4 quart sauce pan and cover.

Bring to a boil and allow to boil for 2 minutes. Turn off heat and keep beans covered and allow to rest 1 hour.

In the meantime prepare and chop onions, green pepper, cumin, and garlic. Sauté in cooking sprayed 10 inch sauté pan. Cook for 5-10 minutes.

Rinse and drain beans.

Place the beans back into the same 4 quart pan and add the sautéed vegetables as well. Along with the all spices, bay leaf, salt, pepper, honey, and vinegar. Also at this point in time add the 4 cups of vegetable broth/stock to the bean mixture.

Cover and allow to simmer on low for 2 hours. Serve with fluffy brown rice or quinoa.

Enjoy!!!

Trail Mix Bar

Tomorrow we have our quarterly NST meeting and I always make the team a special treat. Tonight I decided to toss everything but the kitchen sink in these bars. These Trail Mix Bars are very nutritious and will sure give us the extra charge we will need to get through the meeting. These bars would be good for the on the go commuter or as an after school snack.

Ingredients:

2 Cups of Brown Puffed Rice Cereal

2 Cups of rolled oats (old fashioned oats)

1/2 cup creamy peanut butter

1/4 cup molasses

1/4 cup local honey

1/2 cup raw sugar

1 tsp Mexican vanilla extract

1 cup rasins

1 cup dried blueberries

1/2 cup peanuts unsalted and roasted

1/2 cup slivered almonds

1/4 cup wheat germ

1 tsp Vietnamese cinnamon

1/4 tsp kosher salt

Additional essentials:

9 by 13 pan

Foil

Cooking Spray

Prep work: Line a 9 by 13 with foil and spray with cooking spray. This prep-work will help cut the bars at the end and easier remove from the pan.

Yields 16 bars

Directions:

1. Combined oats, puffed rice cereal, peanuts, almonds, cinnamon, wheat germ, dried blueberries, raisins & salt. Mix with hands to blend thoroughly. Set aside.

2. In a separate microwavable bowl mix peanut butter, honey, molasses, and sugar. Microwave for 1 minute to 1 minute 30 sections and mix every 30 seconds with a spatula.

Add vanilla and mix.

3. Add hot mixture over the dry ingredients.

4. Incorporate the wet ingredients into the dry ingredients. Make sure to coat all the dry ingredients with the wet.

5. Pour batter into the 9 by 13 pan. Spread the granola bar batter evenly using a spatula (sprayed with cooking spray will help). Make sure to press down the granola to prevent the bars from falling apart. Cover and refrigerate for an hour to harden.

Enjoy!

For best results keep in the refrigerator.

Roasted Yellow Beets in the Actifry

I bought these colorful beets in the strip district last weekend and have been eager to try them ever since . Being as though I’m on the Actifry kick I decided to try to roast them in the Actifry for 40- 45 minutes. These are delectably sweet and a nice switch from the traditional purple beet.

Ingredients:

4 medium sized yellow beets (peel rough spots & chopped into even 1 inch pieces)
1/2 tsp Spicy Mrs. Dash
1/2 tsp Penzeys Mural of Flavor
1 TB dried shallots
1/8 tsp garlic salt
Canola Oil cooking Spray

Directions:

1. Place all the ingredient in the Actifry. Set timer for 40-45 minutes.

2. Enjoy!

Wasabi Roasted Squash Seeds in the actiFry

Yesterday my husband and I went to the Strip District. One of our favorite places to go is Lotus which is a Asian market.You never know what you find there. One thing you can guarantee is a good price (Ground Wasabi for 1.9 oz for $1.69). The store had a plethora of Asian spices. One item I couldn’t resist was the was ground Wasabi.

The night before I had roasted a very large acorn squash from our local farmer’s market. I had the seeds drying out at home. There is about a half of cup of seeds in a large acorn squash and I didn’t want those nutrition powerhouses to go to waste when you can either plant them next year in the garden or snack on them. Seeds and nuts are a great snack to keep in a sealable baggie or small airtight container in your purse or desk at work. Standing in the store in amazement is when it came to me that I had to try the two together.

Ingredients:
1/2 cup of raw dried squash seeds (One large acorn squash work)
Pinch of kosher salt (breakdown between fingers over the seeds)
Cooking spray (I prefer canola oil)
1/8 teaspoon of ground wasabi
Actifry

Directions:

1. Place all ingredients in Actifry. Spray seeds heavily with cooking spray.

2. Set timer for 10 minutes on actifry.

You may hear some seeds popping (sort of sounds like popcorn) but that’s okay.

3. Once timer goes off open vessel and allow seeds too cool.

Enjoy!

Pumpkin Spice Granola Bars

Fall is one of my favorite times of the year and also my excuse to add pumpkin to everything.

Recipe yields 12 standard size bars

Ingredients:
2 cups of brown puffed rice
1 cup rolled oats
1 cup walnuts
1/2 cup dried cranberries
1/4 cup Milled Flaxseed
1/3 cup pumpkin seeds in shell
1/2 cup honey
2/3 cup raw sugar or brown sugar
2 tsp pure Mexican vanilla
1 tsp of pumpkin pie spice
1/2 tsp kosher salt
2 Tb coconut oil
2 TB puréed pumpkin
1 8 by 8 inch pan

Directions:

Preheat oven to 350 and place oats, walnuts, flaxseed, pumpkin seeds on parchment lined pan. Roast for 4 minutes and stir and roast for 4 more minutes.

Place all ingredients on the pan into the food processor along with dried cranberries. Pulse the food processor 6 to 7 times to desired consistency. Place the dry pulsed ingredients in a large bowl with dried cranberries, and puffed brown rice set aside.

In the meantime over medium to high heat in a 2 quart sauce pan, heat honey, sugar, salt, puree pumpkin, coconut oil and pumpkin pie spice to a simmer for 5 minutes. Remove from heat and add vanilla.

Pour warm sauce over dry ingredients and fold to incorporate.

Place mixture in an 8 by 8 inch parchment lined (overhang the paper to make for easy cutting later) baking dish using a spatula to press to even the batter throughout.

Cover and let rest for 2-3 hours to set.

Remove from dish using parchment paper as a handle.

Cut evenly using a sharp knive into 12 bars. Enjoy!

Peanut Butter Pumpkin Raisin Cookies

I’ve been wanting to make a cookie with pumpkin purée and peanut butter for a while now. These are two of my favorite ingredients. I love peanut butter so much that I actually had a patient one time ask me if I worked for a peanut butter company (yes I recommend it that much). Not to mention pumpkins are in season and bountiful this time of year. This is a perfect fall cookie! Plus an added bonus this recipe is a quick and easy! Not to mention a good idea for a lunch box cookie for children and husbands.

This recipe yields 30 cookies.

Ingredients :
1/2 cup ap flour
1/2 whole wheat flour
2/3 cup old fashion oats (not quick oats)
1 tsp pumpkin pie spice
1/2 kosher salt
1/2 tsp baking soda
1 Tb pure maple syrup
1/2 cup peanut butter or any nut butter
2/3 cup raw sugar
2/3 cup 100% pumpkin purée
1/2 cup raisins or (craisins would work well)
1 tsp pure vanilla

Directions:
1. Preheat oven to 350 degrees. Paper line with parchment paper a 1/2 sheet baking pan, set aside.

2. In a large bowl mix pumpkin pie spice, salt, baking soda, oats, both flours.

Mix well to blend all ingredients together.

3.in a separate medium bowl place peanut butter, pumpkin, vanilla, & maple syrup.

Mix to incorporate using spatula or large spoon.

Add sugar and mix again until no sugar granules remain.

4. Add wet ingredients into dry & mix together evenly.

5. Add in raisins and fold in until evenly distributed throughout the batter.

Batter should appear as picture displays below.

Portion out 1 Tb spoon size cookies onto parchment lined pan.
Place 15 cookies on a pan spread evenly.

Press cookies down with fork to flatten slightly.

Place in oven at 350 for 14 minutes.

Remove from pan right away or else the cookies will continue to bake. Place on wire rack to cool.

Enjoy!

Roasting Pie Pumpkins for Puree

Roasting Pie Pumpkin Pumpkins

My wonderful neighbors provided us with some homegrown beautiful pie pumpkins. I have been waiting for the prefect time to roast them to make pumpkin puree for my passion and love of baking. Pumpkin is a great way to decrease fat in baked goods without sacrificing moisture in recipes. Pumpkin is also good in savory dishes as well. I love adding the puree to pasta dishes and soups as well.

Ingredients:

3 Pie Pumpkins 60 to 62 ounces each

Dash of cinnamon (optimal)

Directions:

Preheat the oven to 350.

Wash and rinse the pumpkins. Cut the pumpkins in half.

Remove the seeds and stringing part of the pumpkin. Do not discard the seeds, save for roasting in the oven for a perfect snack later. FYI 3 pie pumpkins will yield 2 cups of seeds.