Tuesday, September 16, 2014

Flour Tortillas Simple


  • 3 Cups All-Purpose Flour
  • 1 Tsp. Salt
  • 1 Tsp. Baking Powder
  • ⅓ Cup Vegetable Oil
  • 1 Cup Warm Water
  1. In the bowl, add flour, salt and baking powder. Mix for 30 seconds until dry ingredients are incorporated, add the vegetable oil and warm water. until it starts to form a smooth ball.
  2. Transfer dough to a well-floured surface and divide dough until you get approximately 16 fairly equal portions then shape each portion into a ball then gently, using the palm of your hand, flatten out the dough.
  3. Cover flattened dough with a clean kitchen towel and let rest for 15 minutes before proceeding.
  4. After dough has rested, heat a non-stick pan over medium-high heat.
  5. Roll each dough piece into a 6-inch diameter circle on lightly floured surface with a lightly floured rolling pin. Do not stack uncooked tortillas on top of each other.
  6. When the pan is hot, place one dough circle in the middle of the pan and let cook for 1 minute OR until the surface of the dough starts to bubble and the bottom starts to brown. At that point, flip it and cook the same way on the other side, but for slightly less time, 20-30 seconds. You want the tortilla soft and to have little brown spots on it. You don't want to cook the tortilla too much that it becomes crispy.
  7. Place cooked tortillas on a plate. You can stack them on top of each other to cool.
  8. If you're freezing them, wait til the tortillas are completely cool before putting them in Ziploc bag.

Lentil Lemon Cumin Soup


  • 2 Cups Red Lentils, rinsed well
  • 3-4 Cups Sweet Potatoes, peeled and diced (about 1 large)
  • 5-6 Cups Water
  • 1 Tbsp. Canola Oil
  • 2 Onions, diced
  • 3 Garlic Cloves, minced
  • 1 Tbsp.Whole Cumin Seeds, toasted
  • 1 Tbsp. Ground Cumin
  • 2 Tsp. Ground Coriander, optional (goes well with cumin)
  • Juice of 1 Large Lemon, about 3 Tbsp., or to taste
  • 2-3 Tsp. Salt (start with less and taste)
  • Pinch Cayenne Pepper, optional
  • Hot, Cooked Rice, for serving
  1. Heat a 4 qt. pot over medium-high heat. Add the canola oil and heat for about 30 seconds. Add the diced onions and cook, stirring frequently, for 5-10 minutes.
  2. Lower the heat and continue cooking for another 10-15 minutes, or until onions are soft, translucent and fragrant.
  3. Add the garlic and cook for a few more minutes. Add the lentils and 5 cups of water. Bring to a boil and lower heat to a simmer. Cook for 5-10 minutes and add the sweet potatoes along with 2 tsp. of salt. Continue simmering until potatoes are soft. Add the cumin seeds, ground cumin, ground coriander (if using), and lemon juice. Taste and add more salt if necessary. Add the cayenne pepper, if using.
  4. Using a stick blender, or traditional blender, puree some of the soup and add it back to the rest of the soup to thicken it. Ladle over hot, cooked rice and serve.
  5. Makes enough for about 6-8 servings.

Easy Blender Hummus!


  • 3 Cups Cooked Chickpeas (or 2 15-ounce cans, 1 drained)
  • 3/4 to 1 Cup Water or Chickpea Cooking Broth (or the liquid from 1 can of chickpeas)
  • 2 to 4 Cloves Garlic, peeled
  • 2 Tablespoons Tahini (or 4 tablespoons sesame seeds)
  • 2 to 4 Tablespoons Fresh Lemon Juice
  • 1/4 to 1 Teaspoon Cumin
  • 1/4 Teaspoon Smoked Paprika
  • 1/8 to 1/2 Teaspoon Chipotle Chili Powder or Cayenne Pepper
  • Salt to Taste


  1. Place all ingredients except salt in the blender in the order listed and blend with blender according to it capabilities till its all smooth.
  2. Stop blender and taste the hummus. Add additional seasonings and salt to taste and blend briefly to combine.
  3. Store hummus in a sealed container in the refrigerator. It’s best after it’s had a chance to rest for at least an hour, but use within a week.

Lentil Coconut Curry

  1. Didn't have broccoli so added potato instead, was good too

    • 1 Can Coconut Milk 
    • 2 Tablespoons Curry
    • 2 Small Heads Broccoli (and/or other veggies of choice)
    • 1 Can Chickpeas, rinsed and drained
    • ½ Tablespoon Cornstarch Dissolved in 2 Tablespoons Cold Water
    • Optional: Minced Garlic or Onion
  1. Saute broccoli (and onion/garlic if you're using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
  2. Add the curry to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
  3. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Sweet Potato & Lentil Stew Over Rice

I served it over rice, very delicious

Serves: 12
  • 2 Cans Lentils 
  • 3 Large Sweet Potatoes, cut in large dice
  • 3 Large Carrots, thinly sliced
  • 1 Large Onion, diced
  • 3 Tbsp. Olive Oil
  • 1 Tbsp. Fresh Grated Ginger
  • 1 Heaping Tbsp. Minced Garlic
  • 2 Tsp. Ground Cumin Seeds
  • ½ Tsp. Allspice
  • ½ Tsp. Cinnamon
  • ½ Tsp. Turmeric
  • 5 Cups Vegetable Broth
  • 2 Cups Water
  • ⅓ Cup EACH Green, Yellow, Red, and Orange Bell Pepper, diced
  • 1 Tbsp Thyme 
  • Optional * 2 cups coconut milk * 
  1. Splash olive oil in large Dutch oven or stock pot.
  2. Add onion and garlic and sauté a minute or two.
  3. Add cumin, fresh ginger, allspice, cinnamon, carrots and bell peppers.
  4. Continue sautéing a few minutes.
  5. Add vegetable broth, water, sweet potatoes, turmeric and thyme.
  6. Simmer for approximately 30 minutes.
  7. Add lentils.
  8. Stir to combine and simmer until vegetables are thoroughly cooked--at least 20-30 minutes or so until lentils are tender.
  9. Remove from heat.
  10. *Stir in coconut milk* and serve.

Coconut Cake

Last 5 minutes added coconut on top to toast 

(makes 1 large loaf)
  • 1 Cup Spelt or White Flour
  • 1/4 Tsp Cinnamon
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 1/4 Cup plus 2 Tbsp Brown Sugar
  • 1/8 Tsp Uncut Stevia
  • 2 and 1/4 Tsp Pure Vanilla Extract
  • 1 Cup (240g) Crushed Pineapple, drained (You can sub ripe banana)
  • 1/2 Cup Full-fat Canned Coconut Milk
  • optional ingredients: chopped macadamia nuts or walnuts, shredded coconut, rum extract
  1. Preheat oven to 350 F. 
  2. Combine all wet ingredients. In a separate bowl, combine dry and stir well. Mix dry into wet, but don’t overmix. 
  3. Pour into a greased or sprayed loaf pan, and cook for 35-38 minutes.
  4. Let cool at least ten minutes before going around the sides with a knife and removing from loaf pan. 
  5. As mentioned above, I used a simple glaze of the sugar-free powdered sugar mixed with a little leftover coconut milk. 

No-Bake Peanut Butter Pie



  • 1 1\4 Cup Peanut Butter (280g)
  • 3 Medium Bananas (300g) 
  • 2 Tsp Pure Vanilla Extract
  • 1/8 Tsp Salt
  • stevia extract to taste, or 3-4 tbsp powdered sugar, or liquid sweetener (such as pure maple syrup)

  1. Blend everything together very well. 
  2. Pour into a prepared pie crust or spring form pan depending if you want a crust, and free or cool in the refrigerator 
  3. Pie should be kept cold until you eat it.

Vegan Pineapple Pancakes

  • 1/3 Cup Flour
  • 2 Tbsp Quick Oats
  • 1 Tsp Baking Powder
  • 1/8 Tsp Salt
  • 1 Tbsp Liquid Sweetener of choice (such as pure maple syrup)
  • 1/3 Cup Milk of choice, warmed slightly (minus 1 tbsp ) 
  • 2 Tsp Olive Oil
  • 1/2 Tsp Pure Vanilla Extract
  • 4 Pineapple Rings
It would be easier with rings of pineapple but I only had chunky pineapple so  I just pressed those in, still tasted tropical


  1. In a cereal bowl, combine all dry ingredients except pineapple, and stir very well. 
  2. In a separate bowl, combine all liquid ingredients.
  3. Pour dry into wet, and stir together to form a batter. 
  4. Grease a skillet, then turn the heat to medium. Test the heat of your skillet by throwing a few drops of water onto the surface. When the water sizzles, the pan is ready for the pancake batter. 
  5. Turn skillet to low-medium and drop about 1/4 of the batter onto the skillet, then spread out and lightly place one pineapple round in the middle, pushing down just a little. Repeat with another pancake.
  6. Flip pancakes over when the edges become firm and they are able to be flipped without breaking. Continue cooking until desired doneness is reached.
Makes 4 super-thick pancakes.

Easy Vegan Pizza Crust


  • 2-½ Cups Bread Or All-Purpose Flour
  • 1 Tablespoon Yeast
  • 1 Teaspoon Salt
  • 1-⅓ Cup Very Warm Tap Water
  • 2 Tablespoons Olive Oil


  1. Place 1 cup of flour, yeast and salt in a large bowl and mix to combine. Use bread flour if you have it, but I’ve used all-purpose many, many times and it’s fine.
  2. Add 1 1/3 cups very warm tap water and 2 tablespoons olive oil. Mix well. 
  3. Add additional flour, about another 1 1/2 cups until dough forms a loose ball. 
  4. Knead for 3-5 minutes. Cover and allow dough to rise for about an hour. Rising time is somewhat flexible I use it after 15-30 minutes if I was in a hurry. 
  5. Divide dough into four portions.
  6. Place each portion on a sprayed pizza pan or cookie sheet and pat out into about a 12-inch circle.
  7. If your dough is sticky, add a little extra flour. If it resists stretching, let it rest for a little bit. A minute or two can make a big difference.
  8. Preheat your oven to 425 F. Use a fork to poke holes all over the pizza dough. Bake for about 5-9 minutes until crust is set but make sure to remove it from the oven before it begins to brown too much.
  9. Add pizza sauce, and desired toppings. Bake for an additional 5-7 minutes. Remove from oven when its cooked to your liking