Natural and Organic Recipes

Seriously Creamy Vegan Ice Cream

2010-07-27T21:25:00.001-05:00

I made this in a very small amount to test it out. I suggest doubling the recipe. This recipe uses the ice cream mixer attachment to my Kitchen Aid, however, you can make it with a food processor, but simply freezing it, then breaking it up into the food processor and processing until smooth.

Ingredients:

1 Pint Silk brand non-dairy Creamer
2 Teaspoons Vanilla
2 Tablespoons Agave Nectar
4 Tablespoons Tapioca Flour

Method:

Pour all ingredients in a small saucepan and heat over medium high heat until the mixture become very thick like pudding.

Place in the refrigerator until completely cooled. When the mixture is cooled, it will be like a very thick pudding, similar in consistency to marshmallow cream.

Pour into an ice cream mixer and process until frozen.

This recipe was an experiment that worked out very well. I made it just vanilla to test it. Next I will try adding strawberries or chocolate. I'm thinking lemon would be really good in this recipe. Enjoy!

Chocolate Cookies with White Chocolate Chips

2010-07-27T19:16:00.000-05:00

These cookies are vegan if you use a vegan version of white chocolate chips. The chips we used do contain milk products, however. You could also substitute peanut butter chips. They are picture above with rice milk.

Ingredients:

1 Cup Pure Maple Syrup
3/4 Cup Canola Oil
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
3/4 Cup Rapdura
1/2 Cup Cocoa Powder
3 Cups Whole Wheat Pastry Flour (or Unbleached Naturally White)
1 Tablespoon Baking Powder
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Salt
1 10 ounce bag White Chocolate Chips

Method:

Preheat the oven to 350. Combine maple syrup, canola oil, vanilla and brown rice syrup in mixer bowl. Set on low. Blend until oil does not separate.

Add Rapdura and blend on low until smooth.

Add cocoa and blend.

In a separate bowl, combine the flour, baking powder, baking soda, and salt.

Add the flour mixture to the cookie dough and set on low. Blend until smooth.

Add white chocolate chips and blend until all mixed.

Using a 1 ounce scoop, scoop the dough onto a greased cookie sheet. A one ounce scoop makes about three dozen cookies; or you can use a 3/4 ounce scoop to yield about four dozen cookies.

Bake at 350 for 11 to 12 minutes. Transfer to a rack to cool.

Enjoy. They are pictured above with Rice Milk.

Blueberry Ice Cream

2010-07-23T14:37:00.000-05:00

Ingredients:

1 quart Half & Half
1 half-pint Heavy Cream
1 Cup Agave Nectar
1 Teaspoon Vanilla
8 egg yolks
1 Pint fresh Blueberries

Method:

Pour the Half & Half, Cream, and vanilla into a pan and heat on medium heat, stirring occasionally, until hot but not boiling.

Separate the eggs. You can use an egg separator or just crack the egg in half and hold the yolk in one side of the eggshell while the white runs over into a bowl. You can pour the yolk back and forth from one eggshell to the other to get more white out. Then put your yolk into another bowl.

Whisk the yolks together until smooth.

Temper the yolks with the hot cream mixture by slowly pouring a ladleful of cream into the yolks and whisking quickly to prevent lumps.

Continue doing this until the yolks are warmed with cream. Then pour the whole mixture back into the pan while whisking.

Continue to cook on medium heat while whisking until thickened. Do not allow the mixture to boil or overcook so that in begins to separate like curdled milk. Once thickened, stir in the blueberries and set aside.

Allow to cool to room temperature, then place in the refrigerator for several hours until cold.

When cold, the mixture will be thickened like pudding. Pour into a container and freeze overnight. Cut the mixture up with a knife and pour it into a food processor. Do half at a time.

Pulse until blended and creamy.

At this point, you can either serve the ice cream and eat it or you can refreeze it to eat later. You can freeze and process the mixture two or three times to create a very creamy consistency. Enjoy!

Chocolate Chip Cookies

2010-07-22T14:19:00.004-05:00

These vegan cookies contain no dairy products or eggs, but are very chewy and delicious!

Ingredients:

3 Cups Whole Wheat Pastry flour (or unbleached naturally white flour)
1 Tablespoon Baking Powder
1 1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Rapdura
1 Cup Maple Syrup
3/4 Cup Canola Oil (or Coconut Oil)
1 Tablespoon Brown Rice Syrup
2 Teaspoons Vanilla
1 bag Grain Sweetened Chocolate Chips (10 ounces)
1 Cup Quick Oats

About the Ingredients:

Flour - Unbleached white flour is wheat flour but not whole wheat because it leave part of the grain out. If you prefer whole grain, then use whole wheat pastry flour which is also very soft but has the whole grain. The recipe works well with both.

Rapdura - This is dehydrated sugar cane - the whole cane. It looks like dirt and has a molasses type taste. Because it is unprocessed, it retains many nutrients, including calcium and iron.

Brown Rice Syrup - This syrup is super sticky but not very sweet. It gives the cookies a chewy texture.

Method:

Preheat the oven to 350.

Combine the maple syrup, oil, brown rice syrup and vanilla. Set in the mixer on low until it is well blended - a few minutes.

Add the rapdura and continue blending on low.

In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the wet mixture all at once.

Blend on low until completely combined. Add chocolate chips and blend. Then add the oats and blend.

Scoop the dough onto greased cookies sheets and bake at 350 for 11 to 13 minutes. If you use a 3/4 ounce scoop, you'll make 4 dozen average size cookies. A 1 ounce scoop with make 3 dozen large cookies. Transfer to a rack to cool. Enjoy!

Whole Grain Bread

2010-05-16T15:20:00.006-05:00

This bread is made using a kitchen aid mixer and takes little time or effort. It's easy enough to make everyday and is suitable for sandwiches or other daily use.

Ingredients:

1 Cup Rye Flour
4 1/2 Cups Whole Wheat Flour
1 Tablespoon Salt
1 Tablespoon Instant or Rapid Rise Yeast
2 Tablespoons Vital Whole Wheat Gluten
2 Cups Warm Water
1 Tablespoon Olive Oil
2 Tablespoons Agave Nectar

About the Ingredients:

Whole Wheat Flour - I'm using Bob's Red Mill stone ground hard red winter wheat flour.

Method:

Put all dry ingredients into the mixer bowl and set mixer on low with dough hook.

Mix water, olive oil, and agave nectar together and pour into the mixer bowl.

Let mix for about 5 minutes. Turn off and let rest for 10 minutes. Turn on setting 2 for about 3 minutes or until a doughball forms with no loose flour in the bowl.

Knead 3 or 4 times (no extra flour needed).

At this point you can also put the dough into the refrigerator and use later. You can leave it refrigerated up to 48 hours before using.

Put into a greased bowl, turn over, and let rise for about an hour or until doubled in bulk.

Turn the dough out and knead a couple of times. Roll into a large rectangle that is slightly longer than your bread pan.

Roll up and tuck the ends in.

Place into the bread pan and let rise. I'm using a long loaf pan; if you're using the standard short pan, then divide the dough into two loaves. You can rise quickly by placing it in the oven at the warm setting with a pan of water on the bottom rack. The bread will rise in about 20 minutes this way or 25 minutes if it was previously refrigerated.

When bread is doubled in size, remove from the oven and set the oven at 375. When preheated, bake the bread for 35 minutes. For softer bread and crust, place a pan of water on the bottom rack while baking.

Rub the top with butter. Let rest on a wire rack for about 20 to 30 minutes.

Slice and serve hot or store for later use.

Carrot Cookies

2010-01-11T20:38:00.004-06:00

Ingredients:

2 Cups Whole Wheat Pastry Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
3/4 Cup ( 1 1/2 Sticks) Butter
1 Cup Rapdura Sugar
1 Cup Cooked, Smashed Carrots
1 egg
1 teaspoon Vanilla

Icing Ingredients:

1/2 Cup Dry Milk
1/4 teaspoon Stevia
2 Tablespoons Butter (room temperature)
2 Tablespoons Agave Nectar
2 Tablespoons Orange Juice

About the Ingredients:

Pure Stevia - Much of the easily accessible stevia has fillers added. The best way to tell if you have pure stevia is to look and see if the comparisons rate is 1/4 teaspoon equals 1 cup of sugar. It should also say 100% pure stevia somewhere on the package. If you're using a stevia with fillers, then use the amount that the package says equals 2 cups of sugar.

Dry Milk - We are using Organic non-fat dry milk.

Cookie Ingredients (except Vanilla)

Method:

Peel the carrots.

About 5 medium-sized carrots.

Cut the carrots into small pieces. About two cups of chopped raw carrots will equal one cup of cooked smashed carrots.

Boils the carrots until completely done. When you can easily smash them with a fork, they are done.

Smash the carrots with a potato smasher until they are just pulp.

Preheat the oven to 350 degrees. Cream the butter and rapdura sugar.

Add the carrots, egg and vanilla. Mix well.

Mix the flour with the baking powder and salt. Add to the carrot mixture.

Mix well.

Coat two cookie sheets with butter.

Using a #30 black scoop (1 1/4 ounce) drop scoopfuls onto the cookie sheet.

Butter your fingers or dip them in flour and smash the balls slightly.

Bake at 350 for 20 minutes. Remove to a rack to cool.

While cookies are cooling, make the Icing.

Icing Ingredients

Put all the Icing ingredients in a bowl and mix with a whisk or with a mixer until creamy smooth. Put about a teaspoon of icing onto each cookie. I just blob it on because they are going to be eaten soon anyway. You could put the icing in a bag and cut the tip, then pipe it onto the cookies to look prettier.

Continue until all cookies are iced. It should be exactly enough icing for two dozen cookies.

Makes about two dozen large cookies. Enjoy!

Perfect Macaroni & Cheese

2010-01-06T16:41:00.009-06:00

Ingredients:

1 lb Vegetable Pasta
1 Cup Milk
1/4 Cup Butter
5 Slices American Cheese
1/2 Cup Shredded Sharp Cheddar Cheese
Sea Salt & Fresh Ground Pepper

About the Ingredients:

Pasta - Vegetable pasta is made from vegetable powder. Some varieties also include flour. Ours uses whole wheat flour and tomato, beet, and spinach powders.

Cheese - If you have something called "Velveeta" in your home, place it immediately in the garbage - for it is, in fact, GARBAGE! If your American cheese comes individually wrapped, it will have added milk and fat; and is not suggested for this recipe. We are using organic american cheese slices and organic extra sharp white cheddar cheese.

Cheeses we are using

Method:

Boil the pasta until cooked. Drain.

Put pasta back into the pan. Add milk, butter, cheeses, salt and pepper.

Stir over low heat until all cheese is melted.

Whole Wheat Biscuits

2010-01-05T22:41:00.009-06:00

Ingredients:

2 Cups Whole Wheat Flour
1/2 teaspoon Salt
4 teaspoons Baking Powder
1/2 Cup Organic All Vegetable non-hydrogenated Shortening
3/4 Cups Milk

All ingredients (note the organic shortening).

About the Ingredients:

Whole Wheat Flour - Regular Graham flour is fine for this recipe. If you like a more flaky biscuit, use whole wheat pastry flour.

Organic Non-hydrogenated Shortening - This is not the same as Crisco. If you need to see the difference, put a scoop of each on a plate and set it out for a year. You'll notice that the organic non-hydrogenated shortening degrades and is eaten by parasites, whereas, no creature on Earth will touch the Crisco (and other hydrogenated shortenings). I am using Spectrum Organic All Vegetable Non-hydrogenated Shortening. If you don't have this, use butter, but do not use the shit and garbage shortening found on grocery store shelves.

Method:

Preheat oven to 425 degrees.

Blend the flour, salt and baking powder together. Cut in the shortening with a pastry cutter until it is in pea-sized pieces.

Add the milk and mix.

Turn out onto a floured board.

Press dough into a circle. Roll out to 1/2 inch thick. Use a biscuit cutter to cut into circles.

Coat a baking sheet with butter and place dough circles on the sheet.

Bake at 425 for 12 minutes. Makes 12 biscuits.

These are very good with agave nectar butter. Whip 1 stick of butter with 1/4 cup of agave nectar. If the butter is cold put it in the microwave for 15 seconds.

Chewy Brownies

2010-01-05T20:43:00.006-06:00

Ingredients:

1/2 Cup Butter (1 Stick)
1 Cup Brown Rice Syrup
1/2 Cup Rapdura Sugar
1/2 teaspoon Stevia
2 Cups Whole Wheat Flour
2 teaspoons Baking Powder
2 teaspoons Vanilla
4 eggs
1 Cup Cocoa Powder

Everything we Need

About the Ingredients:

Brown Rice Syrup - This is very sticky and gooey. It will make your brownies chewy.

Rapdura Sugar - Made from dehydrated sugar cane, without processing, this natural sugar retains nutrients such as Iron and Vitamin C.

Whole Wheat Flour - Using Bob's Red Mill Stone Ground Whole Wheat flour will make the brownies chewier. If you use regular graham flour, the brownies will be more bread-like. Either type is acceptable.

Stevia - If you aren't using 100% pure stevia, use the amount that the package says equals 2 cups of sugar.

Method:

Preheat oven to 350 degrees.

Place butter, brown rice syrup, rapdura sugar, and stevia in a glass bowl and microwave for one minute.

Stir until all the butter is melted.

Allow to cool completely. Add eggs. Mix well. In a separate bowl, combine the flour and baking powder. Add the butter mixture to the flour mixture and blend well. Add the cocoa. Mix will.

Coat a rectangle baking pan with butter and then line it with parchment paper. Spread the brownie mix evenly into the pan.

Bake for 30 minutes. Allow to cool about 10 minutes. Simply lift the parchment paper from the pan and transfer to a cutting board.

Cut into squares.

Notes:

If you've used my facebook brownie recipe, this one is different in that it substitutes brown rice syrup for agave nectar. The brown rice syrup makes the brownies thicker and chewier (less cake-like). Since brown rice syrup isn't very sweet, I doubled the amount of stevia from my facebook recipe. We like this recipe better but if you like cake-like brownies, you'll probably like the facebook recipe.

I've read that if you leave the brownies overnight, the bran taste from the wheat flour disappear, however, we've never been patient enough to test that theory.

Maple Vanilla Latte

2010-01-05T19:53:00.011-06:00

Ingredients:

4 Cups Milk
2 Tablespoons Roasted Grain Beverage
4 Tablespoons Maple Syrup
1 teaspoon Vanilla
Nutmeg (optional)

All Ingredients

About the Ingredients:

Roma Roasted Grain Beverage - This is made solely from roasted barley and chicory, contains no caffeine, and tastes just like coffee. It is acceptable for children and a healthier alternative to coffee, however, you may substitute instant coffee.

Maple Syrup - Use a 100% pure maple syrup (no sugar added). The maple flavor is delicious and has a low glycemic index.

Method:

Put all ingredients, except nutmeg, into a pan and cook over medium heat until hot.

Whisk quickly to make the foam on top. Garnish with a sprinkle of nutmeg. Enjoy!

Cinnamon Almond Biscotti

2010-01-04T20:36:00.023-06:00

Ingredients:

1/2 Cup Butter (1 Stick)

1/4 Cup Agave Nectar

1/4 Cup Rapdura Sugar

1/4 teaspoon Pure Stevia

3 eggs

1 teaspoon Vanilla

1 1/2 Cups Almond Meal/Flour

1 1/2 Cups Whole Wheat Flour

2 teaspoons Cinnamon

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/2 Cup Sliced Almonds

3 Helpers (optional)

About the Ingredients:

Rapdura Sugar - Dehydrated sugar cane, using the whole cane with no processing. It looks like dirt and has a molasses flavor. This sugar retains many nutrients that are lost in processing, such as Iron and Vitamin C.

Pure Stevia - The best way to tell if you have pure stevia is to look for "100% pure stevia" on the package. If you're using a stevia with fillers, use the amount that the package says equals 1 cup of sugar.

Whole Wheat Flour - If you use regular graham flour, the biscotti will have a bread-like texture and will not get hard and crunchy. I used Bob's Red Mill Organic Stone Ground Whole Wheat flour, which is ground from hard red spring wheat. You could also use whole wheat pastry flour.

Everything we need - Ready to get started!

Method:

Preheat the oven to 325 degrees.

Put butter, agave nectar, rapdura sugar, and stevia in microwave for 30 seconds. Cream together. Be sure it's completely cooled, then add eggs and vanilla. Mix well.

In a separate bowl, blend almond flour, whole wheat flour, cinnamon, baking soda and salt together.

Add the dry ingredients to the wet. Mix. Add sliced almonds and knead together.

Place the dough onto a greased cookie sheet and form a log about 14 inches long and 3 to 4 inches wide. Pack the dough tightly to eliminate bubbles.

Bake for 35 to 40 minutes. Reduce oven to 275 degrees. Remove log to a rack and cool about 10 minutes.

Slice about 3/4 to 1 inch thick and place on sides on cookie sheet. Bake at 275 degrees for 10 minutes on each side or until well toasted.

Allow to cool completely before eating. Best with a hot latte!

Whole Grain Pancakes

2010-01-03T16:52:00.012-06:00

Ingredients:

2 1/4 Cups medium grind Cornmeal

3 Cups boiling water

2 3/4 Cups Buttermilk

6 eggs

3 1/2 Cups Whole Wheat flour

1/4 Cup ground Flaxseed

3 Tablespoons Baking Powder

3 Teaspoons Salt

3/4 Teaspoon Baking Soda

Method:

Pour boiling water over the cornmeal in a large mixing bowl. Let set about 2 or 3 minutes. Add buttermilk.

Add eggs. Mix well. Add flaxseed. Sift flour with baking powder, salt and baking soda; add to wet mixture and whisk well.

Pour ladelfuls onto greased skillets over medium to medium-high heat. Cook until bubbled on the first side, then flip.

Serve with butter and maple syrup.

Note:

I have left out the oil traditionally found in nearly all pancake recipes. I've made this with and without oil and there is no detectable difference. Flaxseed contains some natural oils and is all that is needed in this recipe.

Peanut Butter Cookies

2010-01-03T15:48:00.005-06:00

Ingredients:

3/4 Cup Butter (1 and 1/2 sticks)

1/2 Cup Rapdura Sugar

1/2 Cup Agave Nectar

1/2 teaspoon pure Stevia

1 16oz jar Organic Peanut Butter

2 eggs

1 teaspoon vanilla

2 Cups Whole Wheat Flour

1 Cup Organic Quick Oats

1 teaspoon baking soda

1 teaspoon salt

About the Ingredients:

Peanut Butter - I'm using a brand of organic peanut butter with the single ingredient of peanuts. If your peanut butter has added fat or salt, then simply reduce the amount of butter and salt in this recipe.

Rapdura Sugar - This type of sugar is just dehydrated sugar cane. It uses the whole cane with no processing. It looks like dirt and has a molasses type flavor. This sugar retains many nutrients that are lost in processing, such as Iron and Vitamin C.

Pure Stevia - Much of the easily accessible stevia has fillers added. The best way to tell if you have pure stevia is to look and see if the comparisons rate is 1/4 teaspoon equals 1 cup of sugar. It should also say 100% pure stevia somewhere on the package. If you're using a stevia with fillers, then use the amount that the package says equals 2 cups of sugar.

Whole Wheat Flour - All whole wheat flours are not the same! If you use regular graham flour, your cookies will have a bread-like texture. I use Bob's Red Mill Organic Stone Ground Whole Wheat flour, which is ground from hard red spring wheat. Another option is whole wheat pastry flour.

Method:

Preheat oven to 375 degrees.

Cream butter, rapdura, agave nectar and stevia together. Add eggs. Add peanut butter, salt and vanilla. Beat well. Add oats.

Sift flour and baking soda together. Add to wet mixture 1 cup at a time and mix well.

Using a #30 black scoop (1 & 1/4 ounce), scoop balls of dough and place onto a greased cookie sheet. Use a fork to press the balls down and leave the criss-cross pattern on top.

Bake at 375 for 10 to 12 minutes. Makes about 40 cookies.