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Granola

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When I make granola I make a large portion because I like to have it to eat for breakfast and to snack on. As long as its stored in an airtight container, it lasts pretty well. We always eat it all within a week to ten days. Granola is easy to make, and my biggest problem is having all the ingredients in the house at the same time. That's why I often just make substitutes based on what I have on hand.
Granola
2 cups rolled oats* 2 cups rye flakes* 2 cups speltflakes* 2 cups barleyflakes* 2 tablespoons ground flax seed 2 tablespoons chia seeds ¼ cup datesugar ½ cups sunflower seeds ½ cups pumpkin seeds 2 cups walnuts or almonds 2 cups dried berries, cherries, and/or raisins** ½ cup cranberry juice, or other fruit juice*** 1 tablespoon cinnamon 1 teaspoon ground ginger ¼ teaspoon ground cardamom ¼ teaspoon freshly grated nutmeg 1 ½ teaspoons vanilla
Preheat oven to 350 degrees.
Mix together oats, flax seed, chia seeds, date sugar, sunflower seeds, pumpkin seeds and nuts in a large bowl.
Stir in fruit j…

Sourdough Pancakes

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Some of you probably saw this one coming after last week's post of sourdough starter... It is a bit predictable. I like to serve them with slightly warmed berries and/or cherries. They are also good with the traditional maple syrup. I've made them several times now, and we have enjoyed them each time! I just might make them tomorrow for breakfast.


Sourdough Pancakes 1 cup sourdough starter 1 cup whole wheat flour 1 teaspoon baking soda 2 tablespoons ground flaxseeds 2 tablespoons hot water 2 tablespoons date sugar 2 tablespoons hazelnut pulp* 2 tablespoons maple syrup 1 cup hazelnut milk
Mix flaxseeds and hot water in small bowl. Set aside to thicken.
Mix together flour and baking soda in medium bowl.
Stir together sourdough starter, sugar, maple syrup, flaxseed mixture, hazelnut pulp and hazelnut milk in large bowl.
Stir dry ingredients into wet ingredients. Mix until just blended being careful not to overmix. If necessary, add more plant-based milk to thin out batter. Batter will lumpy. S…

Sourdough Starter

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This week's recipe is a little different than usual. This is my fifth or sixth attempt at keeping a sourdough starter working. The first few attempts offered mixed results, but I learned from each one. Sourdough Starter is a commitment. That is the first thing anyone attempting to start a sourdough starter needs to understand. It's not something you only pay attention to when the mood strikes. It needs daily attention. My latest Sourdough Starter has been going strong for at least a year and a half now, maybe closer to two years. I don't remember exactly when I started it. That's the longest I've had one survive, but I know that I could easily kill it with just a few days of neglect.
Sourdough Starter
Organic Whole Wheat Flour
Water* Patience Persistence
Day 1: 2 cups organic whole wheat flour 2 cups water
Place flour and water together in a jar or canister with a loose lid. The mixture needs air to do its work, so do not seal the lid. Stir mixture together. 






Day 2: Stir mixt…

Chocolate Mint Julep Cupcakes

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I developed this recipe several years ago when I was feeling a bit homesick for Kentucky. It combines the mint and bourbon in a mint julep with lots of chocolate. Every time I make it for a party, it's a big hit with vegans as well as non-vegans. My Daddy even really liked it when I made it while in Kentucky in December for my parents' 50th Wedding Anniversary. Several have asked for the recipe. I'm not sure if they doubt it's vegan or if they really just like the cupcakes that much. I use quite a few healthier ingredients in it than you'd normally find in a cupcake; however, I am well aware that bourbon isn't exactly a health food. If you abstain from alcohol, this recipe probably isn't for you because you can detect the bourbon in it. It's definitely an indulgence.


Vegan Chocolate Mint Julep Cupcakes
2 ounces vegan bittersweet chocolate (or semisweet)

1 cup hazelnut milk (or other plant based milk) 1 teaspoon apple cider vinegar ¼ cup bourbon* 2/3 cup date …

Mushroom Marinara Pasta

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I make Mushroom Marinara Pasta so often, probably an average of once a week, it didn't even occur to me to write the recipe down. It's incredibly simple and quick to make, quite tasty, and filling. I was looking through my recipes and discovered it was missing, so I decided I needed to add it and share it. 
I like to put another sprinkle of nutritional yeast over the top after serving it. 
Healthy comfort food is the best kind of comfort food.

Mushroom Marinara Pasta
1 tablespoon ground flax seeds
1 jar marinara sauce 1 clove garlic 8 button mushrooms 1 teaspoon dried basil 1 teaspoon dried thyme, optional 1 teaspoon dried oregano 2 tablespoons balsamic vinegar 4 ounces pasta* ¼ cup nutritional yeast Fresh basil (optional)
Mince garlic. Chop mushrooms.
Add enough water to saucier to cover the bottom of pan, about ¼ cup. Bring to a boil. Stir in flaxseeds. Cook until starts to thicken, stirring if necessary.
Add herbs and garlic to the flaxseed mixture and stir until well combined. Add mushroom…

Black Bean Brownies

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I made my basic black bean brownies this week. I'd forgotten these aren't as sweet as traditional brownies. I was also out of both cacao nibs and mini chocolate chips, so I used a bit of a chocolate bar I had in the refrigerator. I don't think it worked quite as well, but sometimes that's what happens when you cook.  


Black Bean Brownies
2 cups cooked and drained black beans
¾ cup peanut butter 2 tablespoons blackstrap molasses 2-4 tablespoons maple syrup 2 teaspoons vanilla 2 tablespoon ground flax seeds 2 tablespoons water ½ cup cacao powder 1 teaspoon baking powder 1 teaspoon cinnamon, optional ¼ teaspoon cardamom, optional ¼ cup cacao nibs or mini chocolate chips, optional
Preheat oven to 350 degrees.

Mix flax seeds and 2 tablespoons water. Set aside to thicken slightly.

Place all ingredients except cacao nibs in a food processor. Process until smooth. Mixture will be thick. If mixture is too dry or thick add water a tablespoon at a time until consistency is smooth.

Add cacao nib…

Cold Brew Hibiscus Blueberry Water

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This week I was craving Cold Brew Hibiscus Blueberry Water, so I decided to share it here. The hibiscus and blueberries work well together making for a nice change from plain Cold Brew Hibiscus Water.  It's also super simple!










Cold Brew Hibiscus Blueberry Water
¼ cup hibiscus petals 1 cup blueberries 60 ounces water
Place the hibiscus petals blueberries in a 60-ounce pitcher and cover with water.
Let steep overnight in the refrigerator.
If desired, refill the pitcher once or twice to get the most out of the hibiscus and berries.