Chana Masala

A recipe that I feel I have perfected (if I do say so myself) after many years of trial and error. Alter at the risk of your own dissatisfaction. Using whole cumin and coriander seed and grinding fresh adds that much more deliciousness (you could always triple the batch, toast it and grind it and keep it in the freezer for next time). 1/3 c. Canola Oil

1 T. Mustard Seed

pinch Asofetida (optional if available)
1 large yellow onion, diced
2 serrano chilis
2-inch piece of Ginger, julienned
1 1/2 tsp. Turmeric
2 tsp. ground Coriander (fresh whole seed lightly toasted & ground in coffee grinder)
1 1/2 T. ground Cumin (fresh whole seed lightly toasted & ground in coffee grinder)
2 T. flour (All-purpose flour)
4 red potatoes (boiled to soft) large dice
1 c. chickpeas (measured dry before cooking) or two cans drained and rinsed
28 oz. can of diced tomatoes
1 c. Water (bring to a simmer before adding!)
1 T. Garam Masala
1/2 bunch chopped Cilantro

- Bring the oil to high heat, add mustard seeds and heat until they start to pop.
- Add the asofetida, 10-seconds later add the onion, cook 5-7 minutes until soft.
- Add the ginger and serrano peppers, saute 3 minutes
- Add the turmeric cook 20-seconds
- Add the cumin, coriander, salt, cook 20-seconds
- Add the flour, stir well.
- Add the potatoes, stir to coat. Add the chickpeas, stir to incorporate, add the can of tomatoes, stir to incorporate.
- Add the water and bring the mixture to a boil then lower to a simmer.
- Simmer for about 10-minutes.
- Add the garam masala and cilantro, stir to incorporate, simmer another 10-minutes.
- Salt to taste if needed.
- Garnish with left over cilantro and raw onion.

tsp. = teaspoon
T. = Tablespoon
c. = cup

Best Easy Breakfast Apple Crisp!

We recently joined a local CSA (Community Supported Agriculture) group and have been getting a lot of apples in our bi-weekly boxes. While I'm not a huge apple eater, I absolutely LOVE apple crisp!
So, I've been repeatedly making this great apple crisp recipe Sunday night after I get home from work, so that we have a delicious apple crisp for breakfast for the next few days. (Depending upon how much I eat when it's fresh out of the oven!)

Apple Crisp (sugar-free and wheat-free)!!

Combine:
1 1/2 cups rolled oats
1/2 cup rice flour
1/4 cup canola oil
4 T rice syrup
1/4 tsp sea salt
1/2 tsp cinnamon
1 cup chopped nuts

Combine in a separate bowl:
5 apples, peeled, cored and chopped
2/3 cup apple juice
splash of lemon juice
1/8 cup currants or raisins
1/2 tsp sea salt
1/2 tsp cinnamon
2 T arrowroot

Spread the apple mixture in the bottom of a baking pan. Crumble the oat mixture over the top. Bake at 350 for 30-40 minutes. Enjoy!
When reheating, don't cover the pan, otherwise the crispy top gets soggy:(

Yoga Journal - Yoga Jason Crandell - Jason Crandell: Awaken and Strengthen the Arms

Yoga Journal - Yoga Jason Crandell - Jason Crandell: Awaken and Strengthen the Arms

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Vegan Granola Bars

I'm reading the book in Defense of Food.

Because of this book I went into the cabinet to read some ingredients listed on things like my favorite morning granola bars. Though the product has a pretty respectable list of ingredients there were a few things that just don't sit right with me, like soy protein isolate, "natural flavor," mixed tocopherols.
I just made some granola bars that came out pretty good. Here's what I came up with.
Preheat the oven to 325-degrees
For the mix:
1/2 c. rolled oats1 1/2 c. 7-grain cereal (you can use Bob's Red Mill, if you do you can leave out the flax seeds listed below).
1/4 c. sesame seeds
- Put these ingredients into a food processor and pulse (can be as fine as you want, you can even bypass this step, but the 7-grain cereal I used had millet in it which was a little too rough on the teeth for me).

1 c. Whole Wheat Pastry flour
2 T. Bob's Red Mill wheat germ
2 tsp. finely ground flax seed (unless you use Bob's Red Mill, which includes flax seed)
1/2 tsp. baking soda
1/2 tsp. Bob's Red Mill corn starch
1 T. Dandy blend or Inka (or other grain coffee substitute. I use this ingredient for the chickory root in it.)
1/2 c. evaporated cane juice sugar

- Combine all these dry ingredients into a bowl and mix thoroughly.

1/4 c. Canola Oil
1/4 c. Brown Rice Syrup
1 T. Coconut oil (you can leave this ingredient out if you don't have it around, just add another 1T. of canola oil to the mix)
2T. Water
1/2 tsp. salt
1 T. sunflower seed butter (or almond butter, or even peanut butter)

- Whisk all these ingredients together.
- Add the wet ingredients to the dry ingredients and mix until thoroughly incorporated.
- Put this mixture onto a cookie sheet lined with parchment paper and spread evenly so that there is an even thickness all around. Score with a pizza cutter or knife into serving size pieces.
- Bake for about 30-minutes. Turn the cookie sheet 180-degrees every 10-minutes so it bakes evenly (the edges might burn, I just discarded the very edges that did so).
- Cool on a wire rack.

Glazed Brussels Sprouts

1 pound Brussels Sprouts
1 T. Extra Virgin Olive Oil (EVOO)
1/2 tsp. salt
1 T. Maple Syrup
1 T. Red Wine Vinegar
freshly ground black pepper

- Preheat the oven to 350 degrees
- Cut the very bottom of the Brussels sprouts, cut in half lengthwise, and discard the outer leaf
- Place in a bowl and toss all ingredients together (except for the black pepper).
- Spread onto a baking sheet and roast until tender, about 20- minutes
- Season with black pepper and serve hot.

Tofu Cheesecake

For Thanksgiving Dessert I'm planning to make this recipe from The Angelica Home Kitchen cookbook. I haven't decided if I'm going to make it a Peanut Butter version or this lemon one.
For the Crust:
1 1/2 c. Pastry Flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
6 T. Olive Oil
6 T. Maple Syrup
Pinch of Sea Salt
- Combine wet and dry ingredients into separate bowls before combining all together to make sure to mix ingredients thoroughly. Add the salt to the wet ingredients. Form into a smooth dough.
- Press the dough into the bottom of an oiled, 9-inch springform pan.
- Bake in a 350-degree oven until the crust is golden, about 15-minutes.

For the Filling:

- 2 pounds firm tofu
- 1/3 c. Olive Oil
- 1 1/2 c. Maple Syrup
- 1/2 tsp. salt
- 1/4 c. freshly squeezed lemon juice (or 1/4 c. Peanut butter with some water to thin)
- 1/2 tsp. minced lemon zest
- 2 tsp. vanilla extract
- 3 T. + 1 tsp. Agar Flakes
- 1c. Water
- 2 T. Arrowroot powder
- 3/4 c. plain soy milk

- Place the tofu, oil, maple syrup, salt, lemon juice, lemon zest, and vanilla in a food processor and process until the mix is very creamy.
- Add the Agar flakes with the 1c. water and heat in a saucepan over low heat. Bring to a simmer and cook on low until the agar is dissolved.
- In a bowl dissolve the arrowroot and soymilk. Add to the agar mix stirring until thickened (about 2 minutes or so).
- Add the agar mixture to the tofu mixture and process until smooth.
- Pour the mixture into the springform pan and place in the refrigerator to set, at least an hour.
- Before removing the springform, run a knife around the sides.

Serve With:
2 pints strawberries
2 T. maple syrup
1 T. fresh squeezed lemon juice
1/2 tsp. vanilla extract

- Blend and chill

Warm Chocolate Sauce:
- 2 c. chocolate (vegan) baking chips
- 1/4 c. Coffee
- 1/4 c. agave or maple syrup
- 1 c. soymilk maybe more depending on consistency desired.

- Over a double boiler, melt the chocolate chips, add the coffee and syrup.
- Blend mixture together with the soymilk.
- Let cool and set.
- This topping is a lot richer and worth making. I haven't tried the carob recipe above.

Vegan Cupcakes

A recommendation for a vegan cupcake recipe. Here's what I came up with. Let me know if there are any problems understanding the recipe, or just as well, let me know how they turn out. Here's the link to the recipe sheet.