Thursday, April 28, 2011

Raw Oatmilk

Raw, vegan, gluten-free, waste-free!

Rinse 1 cup of oat groats*
Soak oat groats in 1 cup of water for 2+ hours (I just soak them overnight because then I don't have to think about it...).
Puree oats and water in a blender or food processor until macerated.
Add 3 more cups of water and allow to soak for another 1-2 hours.
Puree the oats and water.
Strain the mixture through a fine mesh strainer or cheese cloth.

Save the solids to be used as a thickening agent or cook it oatmeal style!

Oatmilk can be used just as you would dairy milk or soymilk.

*If you are from the Ann Arbor area, you can buy oat groats from the bulk section of the People's Food Co-op. Don't forget to bring your own bag!

And great for chia seed pudding...

Yes that's a casserole dish and yes I was eating it in my bed while studying.

Tuesday, April 26, 2011

Sunday, April 24, 2011

happy easter.

Lentil Socca

My chickpea flour is all gone and with no dried chickpeas in my bulk foods stash (and not really into going through another ear piercingly loud experience), I made lentil flour! I dumped some dried brown lentils that I had into the food processor, turned it on and walked away. Processing the lentils was a way less painful experience, thank goodness.

It did not turn out custard-y like classic soccas do but that easily could be me leaving it in the oven for too long. I also used a spring-form pan this time and it was like magic! Super easy to pop it out so I didn't have to deal with the socca sticking to the bottom of the pan.

Lentil Socca
I am not sure if it is technically a socca since I used a different bean flour than chickpea but that's what I'm callin it anyways.

1 c lentil flour
1 1/4 c water
1 t salt
any other flavorings and add ins that you choose! (my favorite so far is sliced onions and olives)

Preheat oven to 400F.
Whisk together all ingredients until smooth.
Pour batter into an oiled 10" spring-form pan (ideal) or pie pan.
Bake for 30-45 minutes, until the socca is pretty firm to the touch.


Saturday, April 23, 2011

Spring in My Step Salad

This has been my favorite salad as of late. It's light and crunchy and perfect for spring (oh hey, it's 70 degrees and sunny today!). I have been eating tons of salads lately because of all the greens popping up at the farmers' market! Today I made this with Goetz Farm's salad mix but any green will do!

2 large handfuls of greens (I recommend spinach)
1 avocado, sliced
1/2 fennel bulb, thinly sliced
2 handfuls of grape tomatoes, halved
1 bell pepped, chopped
2 green onions, thinly sliced
1 T fresh dill, finely chopped
1 T rosemary, finely chopped
juice of 2 small lemons (about 1/4 c)
optional: stevia to taste (or other sweetener of choice, e.g. 1 T local honey or maple syrup)

Warning: This makes a whole lotta salad, definitely more than one person can comfortably eat in one sitting (and this is from someone who eats the most beastly of salads...)

All mixed up

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:
-Greens, dill and rosemary can be bought locally right now at the AA farmers' market.
-All produce can be purchased packaging free.
-Stevia can all be bought in bulk at the People's Food Co-op.

Wednesday, April 20, 2011

I am having a very serious craving for carrot cake...

...but considering that it's midnight and making cake is most likely just some (tasty) way for me to procrastinate studying for the final I have on Thursday, I will (most likely) restrain myself.

But I thought I'd share.

And use blogging as a way to justify the almost inevitable likelihood that I will make carrot cake at 2 a.m.

Saturday, April 16, 2011

Raw Tomato Soup

Adapted from here!

2 tomatoes, seeded
1/4 c sun-dried tomatoes, soaked in warm water for 10+ minutes
1 clove garlic
1/4 large red onion
2 T olive oil
6 basil leaves
a handful of spinach
1/2 t red pepper flakes
salt and pepper to taste

a handful of grape tomatoes, cut in half (optional but I like something to chomp on)

Puree in a food processor or blender and garnish.

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:
-Spinach and basil can be bought locally right now at the AA farmers' market.
-Herbs can be bought unpackaged at Sparrow Market.
-Onions, garlic and tomatoes can be purchased packaging free.
-Red pepper flakes, sun-dried tomatoes, salt/pepper, olive oil can all be bought in bulk at the People's Food Co-op.

Unity Vibrations Kombucha and other pretty things

I have been playing around with bacteria again, surprise surprise. I have been attempting to make kombucha for about 2 months now and I cannot seem to get it right! I have no idea what I'm doing wrong and it's very very frustrating. Luckily, there is a Brew-Your-Own Kombucha workshop this Thursday that I am very excited to go to (thank goodness for the Ann Arbor Free Skool...)!

Straight chillin above my fridge.

But while I wait, I am very happily sipping on Unity Vibrations Kombucha! I fell in love with this stuff last summer and the Kombucha Scare of 2010 (when all kombucha had to be taken off the shelves because the alcohol content was too high bahaha) was a very dark time in my life. Unity Vibration's kombucha is made by a couple that live in Ann Arbor (this is the cutest love story in the world) and they use local ingredients from the AA farmers' market which I am obviously in total support of!

As the kombucha started coming back on the shelves after a change in the fermentation process that prevents the formation of alcohol, I still could not find the UV kombucha for the life of me! Until 2 weeks ago. Apparently UV did not want to change their fermentation process because they believe that it  hurts the bacteria that grows in it so they instead filed to be a beer so they can keep the 1.5% alcohol content! I think that this is hilarious. It also means that they can only be sold at places that have a liquor licence. Meaning not the People's Food Co-op, but instead Everyday Wine! They don't carry my favorite flavor, Cranberry-Clementine, but I am working on that ;)

Moving on to the other pretty things...

Freezing fruit and mint in ice cubes!

Because it makes things prettier...

...and who doesn't want to make the world a little prettier?

Already gone :(

Monday, April 4, 2011

Pumpkin Pie in a Bowl

From Natalia Rose

With a piece of raw cinnamon toast.

2 c carrot juice
1 cup raw sweet potato (about 1/2 of medium one), peeled and cubed
4-6 dates, pitted (depends on how sweet you like it)
1/2 avocado
Pumpkin pie spice or a dash of cloves, ginger, cinnamon, nutmeg to taste

Blend ingredients in a food processor or high speed blender until smooth.

This is not an all local recipe but all ingredients can be bought trash free. For Ann Arbor residents:
-All produce can be purchased packaging free.
-Spices can be bought in bulk at the People's Food Co-op.
-Dates can be bought in bulk at Whole Foods

Spirulina Sprout Salad

Spirulina is pretty important for vegans. It is one of the only non-flesh source of vitamin B-12, a vitamin that is essential to the human body and if you become deficient side effects include irreversible nerve damage. Serious issue.

More nutritional info can be found here.

Easy way to get all that goodness into your cells? Salad dressing, duh! I found this video and followed his lead. Best part is that it makes your lips/teeth/face green...

1 carrot, grated
1/2 red pepper, julienned
1 green onion, chopped
1 c sauerkraut

juice of 1 lemon
1/4 c olive oil
1 t curry powder
1 T spirulina
pinch of salt

Mix mix mix!

Friday, April 1, 2011

Bleeding Hearts

Could also be named Love Bites but considering how I have very recently became a single lady, I'm going with the slightly more distasteful name...

Whether you have an oh so significant other or you are planning on cuddling up to your roommate or Fido tonight, these bite-sized bits of love will provide anyone with a healthy dosage of endorphins. Hello world!

Bleeding Hearts
Raw vegan, gluten free, and willing to resolve all your of sorrows.

1 c walnuts
1 c dates, soaked until soft
2 T unsweetened cocoa powder
add-ins of your choice (cinnamon, cacao nibs, chili powder, mint extract...)
Raspberry Frosting (recipe below)

Food process all ingredients together.
Roll out "dough" between 2 sheets of parchment paper.
Cookie cut to your hearts desire!
If you don't have cookie cutters, use a cup or a knife and a little creativity ;)
Frost with Raspberry Frosting.

Raspberry Frosting
Because it's delicious and blood should be red.

frozen raspberries
optional: sweetener of choice (stevia, maple syrup, honey, dates...)

Puree raspberries in food processor or blender.
Add in sweetener if you want (I did not think this was necessary but others may think that berries are a bit bitter).
Frost the hearts or eat straight up (both ways are awesome).

And for everyone's viewing pleasure...