Vegan Cooking with TLC

I don't make Strawberry Spinach Salad often enough. I don't know why because we really like it and it's very simple to make.  It's best when strawberries are in season! Strawberry Spinach Salad 1 bunch spinach 1 pint strawberries 1 cup pecans 1 small head of broccoli 1 orange ¼ cup balsamic vinegar 2 tablespoons pecans 2 teaspoons nutritional yeast Wash and chop spinach into bite-size piece. Wash strawberries. Pit strawberries. Cut strawberries into quarters Wash broccoli and chop into tiny pieces. If desired, break 1 cup pecans into smaller pieces. Place spinach, strawberries, broccoli, and pecans in a large bowl . Juice the orange. Add orange juice, balsamic vinegar, rest of pecans and nutritional yeast to a small bowl. Use a hand blender to pulverize. Drizzle dressing over other ingredients. Using two large spoons lightly toss to incorporate dressing to over salad. Serve. Note: I use organ

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

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 m

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

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