ellie's chat

Roasted Vegetables

10:24, Tuesday, October 9, 2007 .. Posted in Recipes .. 0 comments .. Link

We have really been enjoying our garden veggies! Lately I have been cutting vegetables into chunks a little bit bigger than a bite and filling a glass cake pan with them. Drizzling them with a little extra virgin olive oil, sprinkling them with a light dusting of herbs and covering it all and baking at 400 until they test done.
We have had a lot of fun trying different veggies. Beets are a favorite and sweet potatoes come in second, I think. Today I put in beets, sweet potatoes, onions, parsnips, garlic and potatoes. Way yummy!
I have been eating tomato sandwiches like they are going out of style. We still have lots of collard greens and swiss chard, and today hubby brought in the last of the summer squash. We are so blessed! I feel rich to be able to eat until I feel like popping and know that everything I ate was made perfect by God and is doing me no harm.
God is good!

Banana Bread for a Bake Sale

12:37, Tuesday, October 2, 2007 .. Posted in Recipes .. 0 comments .. Link

Grammy Cooks Banana Bread

1 1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
2 tablespoons ground flax seed
2 tablespoons corn meal
1/4 cup oil
1/2 cup cane juice crystals or sucanat or combination
1 cup mashed bananas
1/2 cup water
1/2 cup chopped walnuts or pecans, optional

Directions:

Mix first six ingredients well.
Mix next four ingredients well.
Mix both together and stir in nuts if you want.

Pour into sprayed loaf pan and bake at 350 for 45-50 minutes.

The ground flax seed, corn meal and water are a vegan egg replacer. They are also very good for lowering cholesterol. You may substitute these ingredients for an,egg if you wish, but be warned - there is virtually nothing higher in cholesterol than an egg.

Cherry Chip Brownies - good for diabetics

12:15, Tuesday, October 2, 2007 .. Posted in Recipes .. 0 comments .. Link

Cherry Chip Brownies

1/2 cup packed pitted dates
1/2 cup packed pitted prunes
1 1/2 cup water
1 cup whole wheat pastry flour
1 cup brown rice flour
1/3 cup carob or cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup maple syrup
1/4 cup extra virgin oil, I use safflower or coconut
1 teaspoon vanilla
3/4 cup chopped walnuts
1/4 cup non-hydrogenated malt-sweetened carob chips or chocolate chips
1/2 cup dried pitted cherries

Place water, dates and prunes into a small sauce pan. Bring to a boil and simmer for one minutes. Let soak while assembling the rest of the ingredients (I soaked mine overnight). Preheat oven to 350. Spray a 9 X 9 pan or one large mini muffin pan with nonstick spray.
Mix together the dry ingredients in a large bowl. Put all of the wet ingredients into a blender and blend until smooth. Stir wet and dry ingredients together and foldin the nuts, chips and cherries. Spread in pan or muffin pan and bake for 30 minutes or less for the muffins (about 15).

Did you know that carob powder is 75% fiber? Prunes are very high in fiber as are dates. So the little bit of sugar from the fruits and syrup is easily offset by all the fiber in the whole grain flours and fruits. Just don't eat too many - as always - eat in moderation.

Pumpkin Carob Chip Muffins

11:58, Monday, October 1, 2007 .. Posted in Recipes .. 0 comments .. Link

Pumpkin Carob Chip Muffins

1 cup canned pumpkin (or cook up some that you have grown, or leftover jack-o-lanterns)
1/3 cup water
1/3 cup extra virgin oil, I use safflower or coconut
2 Tablespoon ground flax seeds
1 teaspoon vanilla
1 2/3 cups whole wheat pastry flour
1 1/3 cup sucanat
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1/4 teaspoon mace or nutmeg
1/3 cup nonhydrogenated, malt-sweetened carob chips
1/2 cup pecans, coarsly chopped

Preheat oven to 350. Line muffin pan with paper liners. I like to spray them too because vegan muffins usually stick to the papers quite well. Mix pumpkin, water, oi, flax seed, and vanilla with a good mixer. Mix until well blended and light colored. In a large mixing bowl, stir together the whole wheat pastry flour, sucanat, baking powder and soda, salt, cinnamon and mace. Add the pumpkin mixture and blend well. Fold in the carob chips and pecans. Makes 12 muffins, filling tins quite full. May sprinkle with Cinnamon/Sugar mixture - About 6 tablespoons cane juice crystals and 1 teaspoon cinnamon.
Bake for 30-35 minutes or until toothpick comes out clean. Let them cool for about five minutes in the pan because they are very light and fluffy and you don't want to break them. Finish cooling on a cooling rack.

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