Sweet and vegan.Following are two favorite vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. recipes that I often make for my family. First is a lovely casserole which I learned to make overseas from a classmate in New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. and is versatile and always yummy, with any combination of vegetables. The preparation time is under an hour and the vegetables used can be substituted with basically anything ready in the garden or fridge. The coconut milk adds a nice creamy flavor and texture and complements the nutty flavor of the tahini ta·hi·ni n. A thick paste made from ground sesame seeds. [Turkish t potato topping. Coconut Vegetable Casserole (Preheat ovento 375[degrees]F) potatoes, cubed tofu, cubed splash of olive oil onion, minced garlic, minced ginger, minced mushrooms, sliced pumpkin, cubed carrot, sliced corn kernels or baby corn spinach, roughly chopped basically any fresh vegetables you have at hand 1 can coconut milk 1/3 cup sesame tahini sesame seeds spices: cumin, coriander and turmeric or curry, salt and pepper First, place potato cubes in pot of boiling water until soft. Meanwhile, saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. the onion, garlic and ginger in large pan until soft and add spices (depends on how much you like) for one minute, then add mushroom, pumpkin, carrots, corn and any other vegetables you desire and saute together about 5 minutes, then add coconut milk and stir well. While that's cooking and blending flavors, place cubed tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. in pan with splash of oil and brown tip on all sides. Meanwhile, mash up the potatoes with sesame tahini and set aside. Add browned tofu to vegetables and place coconut-vegetable-tofu combo in deep casserole dish. Top with tahini mashed potatoes and sprinkle top with sesame seeds. Place casserole in oven for approximately 30 minutes until potato top starts to brown, and serve hot. The following dessert recipe for "delicious iron bars" is a healthy sweet snack, dessert or travel food. This recipe came from a midwife, who shares the recipe with pregnant women as a healthy sweet that is high in iron from the molasses molasses, sugar byproduct, the brownish liquid residue left after heat crystallization of sucrose (commercial sugar) in the process of refining. Molasses contains chiefly the uncrystallizable sugars as well as some remnant sucrose. and oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other . These iron bars are also high in protein from the nuts and seeds as well as a good source of fiber. As with most recipes, the ingredients can be changed and substituted. Dates (also high in iron) could be used in place of raisins, and coconut is often a tasty addition. Enjoy! Delicious Iron Bars (Preheat oven to 350[degrees] F). Mix well in large bowl: 4 cups oats 2/3 cup peanut butter 1/2 cup molasses 1/4 cup maple syrup 1/4 cup canola oil egg replacer, equivalent to 2 eggs 1 cup raisins 1 cup chopped nuts (I like to combine walnuts, almonds and pecans) 1 cup chocolate or carob chips After combining with spatula spatula /spat·u·la/ (spach´u-lah) [L.] 1. a wide, flat, blunt, usually flexible instrument of little thickness, used for spreading material on a smooth surface. 2. a spatulate structure. , spread in 9x13" pan and sprinkle handful sesame seeds over top, press in and bake for 30 minutes. Makes 12 bars. Molly McDonough-Leota is the primary baker for Vegan Sweets N Eats, and assistant midwife with the New Dawn Midwifery midwifery (mĭd`wī'fərē), art of assisting at childbirth. The term midwife for centuries referred to a woman who was an overseer during the process of delivery. In ancient Greece and Rome, these women had some formal training. . She lived in New Zealand and Samoa as a midwife, and baked vegan goods in Maine. She can be reached at 828-254-6527 or moksamama @yahoo.com |
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