Vegan Carob Waffles

Image
The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
Post a Comment

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)




Delicious Vegan "Pumpkin Cheesecake"
This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie!

For the Crust:

  • 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs)
  • 1 cup/120 g      Raw Walnuts, ground fine
  • 1/3 cup/72 g    Grape Seed Oil
  • 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup
  1. Mix ingredients together in a mixing bowl.
  2. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan.
  3. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling.
OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great idea, Gayle! It is not on the Nutrition Chart at this time.)
  • 1 1/2 cups /255 g Ginger Snap Cookies (9 ounces or so of ginger snaps)
  • 1  cup/120 g   Raw Walnuts, fine ground
  • 1/3 cup/72 g   Grape Seed Oil
  • 1 teaspoon/5 g ground Cinnamon (Optional)
  • 1 tablespoon/14.8 ml Liquid Honey or Maple Syrup
  1. Use a food processor to break the ginger snaps into fine crumbs.
  2. Use a food processor to break the walnuts into a fine grind.
  3. Mix all of the ingredients (cinnamon is optional) together in a mixing bowl.
  4. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan
  5. Bake at 350 degrees F./277 degrees C. for 10 minutes. Cool before filling.

For the Filling:
  • 2 x 390 g Pkg. Firm Silken Tofu
  • 2 cup/232 g  Pumpkin, cooked and mashed
  • 1 cup/200 g  Organic Cane Sugar
  • 3 teaspoons/15 g Pumpkin Pie Spice or 2 tsp./10g Cinnamon, 1/2 tsp./2.5g Ginger, 1/2 tsp./2.5g Nutmeg 1/4 tsp. 1.5g
  • 4 tablespoons/32.48 g  Corn Starch
  • 1 tablespoon /14.8 ml Lemon Juice OR 1 tablespoon/14.8 ml Organic Lemon Flavoring
  1. Place all ingredients into a blender.  Blend until smooth.  Pour into crust.  Smooth out nicely.
  2. Bake at 350 degrees F./277 degrees C. for approximately 1 hour or until set and it begins to brown on top.
  3. Remove from oven and drizzle with melted carob (or chocolate) chips.
  4. Chill.
Serves 12-16


Nutritional Information (Per Serving, assuming 12 servings):

Crust:

  • Calories: Approximately 167 kcal
  • Protein: 2g
  • Carbohydrates: 13g
  • Sugars: 5g
  • Fat: 12g
  • Fiber: 1g

Filling:

  • Calories: Approximately 200 kcal
  • Protein: 7g
  • Carbohydrates: 30g
  • Sugars: 20g
  • Fat: 7g
  • Fiber: 4g

Nutritional Information (Per Thin Serving, assuming 16 servings):

Crust:

  • Calories: Approximately 125 kcal
  • Protein: 1.5g
  • Carbohydrates: 10g
  • Sugars: 4g
  • Fat: 9g
  • Fiber: 1g

Filling:

  • Calories: Approximately 150 kcal
  • Protein: 5g
  • Carbohydrates: 23g
  • Sugars: 15g
  • Fat: 5.5g








Comments

Post a Comment

Popular posts from this blog

Potato Soup - No Frills Healthy- No Poured Oils, Vegan

Image
This recipe is simple and is suitable to a diet where poured oils are restricted.  It's about as vegan as you will ever see in an "Irish" recipe.  My grandmother used to make a similar potato soup, and I miss her and the soup.  Happy St Patrick's Day! Oil-Free Potato Soup Recipe INGREDIENTS: 4 large Potatoes 2 large Onions 2 cups/473 ml. Water 1 teaspoon/ 5.92 g  Salt 1 tablespoon/8 g  Whole Grain or Gluten-free Flour 2 cups/475ml. Non-Dairy Milk METHOD: Dice potatoes and onions into small pieces  Mix all ingredients (except Milk) in a blender and add the potatoes and onions Cook, stirring occasionally When the veggies are fork-tender, add the milk. Warm to just about boiling (but do not boil) Cooked barley and/or mint give it a delightful flavour and texture. (My Grandmother added black pepper). Nutrition for One Serving (1/4 of the Recipe): Note: Values are approximate and based on common nutritional data. Calories: 297.5 Pro
Read more

Shirley's Sweet and Sour Sauce

Image
Pineapple Sweet and Sour Sauce   This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring).  Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's.   INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.
Read more

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)

Image
Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill!  Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/  Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g  Sage *1/2 teaspoon/ 1.5 g  Thyme *1/2 teaspoon/1.5 g  Basil *1/2 cup/60 g  Celery , finely diced *1/2 cup/30 g  Parsley , chopped *1 tablespoon / 7.5 g.  Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g  Coconut Oil * 1 cup/240 ml.  Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1.      In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon  Coconut Oil  3.  DISSOLVE in 1 C. Boiling Water: *2 organic Vegetable Bouillo
Read more

Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)

Image
Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold.  This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4  teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients:  *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well.  🥪Makes 1 1/2 cups of yummy spread.   Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtract an ingredient that made it
Read more

Vegan Carob Waffles

Image
The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
Read more

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Image
This pecan nut roast is one of the most popularly viewed recipes on this site.  And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video  where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans?  Substitute walnut pieces). Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour   Spoon in the pecan nut roast and cove
Read more

Mushroom-Walnut Burger Recipe (Egg-free, Dairy-free)

Image
Definitely the Gourmet Burger in the Vegan Burger World:  Mushroom-Walnut Burger Hi-- for years now, I have run the following recipe. Please see a bit of an update/alternate recipe (using a food processor instead of grating, and a couple of other subs that might make it easier or folks== the "updated" or alternative recipe follows this one: IN FOOD PROCESSOR, COARSELY GRIND: *1 C. raw Walnut Pieces GRATE: *5-6 Mushrooms of choice *1 medium onion *1 raw potato MINCE: *2 cloves GARLIC COMBINE ALL ABOVE with: *2 T. Soy Sauce *1 T. Caflib (chicory coffee) *4 C. fresh Bread Crumbs LET STAND as the moisture in the grated Mushrooms will release into the bread crumbs in about 30 minutes FORM into burgers GRILL in Sunflower Seed or Grapeseed Oil for about 5 minutes per side (Makes about a dozen bun-sized burgers) Your favourite Burger Spices.   Here is a make-ahead recipe that has enough spices for several burger recipes: Combine together in a glass jar with an a
Read more

Hot Carob Drink

Image
  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it
Read more

Mexican Vegetable Stew Recipe (gluten-free, dairy-free, egg-free)

Image
Mexican Vegetable Stew-- mucho gusto! In 4-Quart Pot: *2 C. Water *4 cubes Organic Vegetable Bouillon *2 Onions, sliced *1 red Bell Pepper,chopped *4 red Potatoes, sliced *1 small Zucchini, diced *2 C. cooked Pinto Beans *2 T. Lime or Lemon Juice *1 tsp. Cumin *1 clove Garlic, minced *1 tsp. Oregano *1/2 tsp. Chipolte *1/2 C. Cilantro, chopped *Seasonings of Choice BRING TO BOIL: Turn down heat to simmer 10 minutes OPTIONAL: 1 can diced Tomatoes
Read more