Vegan Cooking with TLC

I make these whole wheat buns to go with veggie burgers and vegan sloppy joe type recipes. If you want a softer bun, be sure not to over bake them. The tops get crusty quite quickly. I know because I've left them in the oven a bit too long a couple of times. Whole Wheat Buns 2 tablespoons ground flax seeds 2 tablespoons water 3 cups whole wheat flour ¼ cup vital wheat gluten 1 tablespoon active yeast ½ teaspoon baking soda 1 ½ cups warm water 2 teaspoons date sugar Mix ground flax seeds and hot water. Set aside to thicken. Mix date sugar, ½ cups of warm water (approximately 110 degrees) and the yeast in a mixing bowl . Set aside for approximately 10 minutes until the mixture begins to bubble. Stir in flax seed mixture. Stir together the flour, wheat gluten, and baking soda in a bowl. Add dry ingredients to yeast mixture. Trickle in 1 cup of water slowly until mixed together. Turn out onto a flat surface. Knead for 4-

I shared another version of this recipe last year, Cauliflower Parsnip Chickpea Quiche , but this version is a bit different and perhaps a tiny bit simpler. The nice thing about these quiches is that they were easy to develop into new recipes. In fact, a few days after making this one, I played around with another version because I still had enough cauliflower left. I like recipes that I can switch out a few ingredients based on the season, my mood, or what happens to be in the kitchen and come up with a whole new recipe. I particularly like this version in the summer when zucchini and fresh herbs are easy to find from locally grown sources! Cauliflower Chickpea Quiche 2 cups chickpea flour 1 tablespoon ground flax seeds ¼ teaspoon ground ginger 1 teaspoon dill weed ½ teaspoon baking powder ¼ teaspoon baking soda ¼ cup nutritional yeast ½ head cauliflower 2 cups vegetable stock  or water 1 small zucchini 1 small onion 1 clove garlic 1 sprig fres

Every time I make these nuts I wonder why I don't make them more often. They're easy to make and don't take all that long. They're nice to have in the pantry for a quick and easy snack, to serve at a party, or even to take on a hike. Tamari Lime Mixed Nuts ½ cup raw pistachios ½ cup raw peanuts ½ cup raw almonds ½ cup raw Brazil nuts ½ cup raw hazelnuts ½ cup raw cashews ½ cup raw walnuts ½ cup raw pecans 1 cup tamari sauce * Juice of 1-2 limes 2 teaspoons maple syrup or date syrup ** Preheat oven to 350 degrees. Line a sheet pan with parchment paper . Mix nuts in a large bowl . Mix tamari sauce, lime juice, and syrup in a small bowl or 2-cup measuring cup. Pour sauce over nuts. Mix to cover nuts well. Allow to set for 5-10 minutes. Spread nuts in sheet pan in an even layer. Bake for approximately 30-35 minutes, shaking pan to move nuts around every 8-10 minutes. Nuts will turn brown a

I love fruit infused water! I find it a refreshing way to keep hydrated especially when I start slacking off water. Strawberry water needs very ripe strawberries to infuse well, so keep that in mind.  I like to bruise them slightly before pouring the water over them. Just a little press with a wooden spoon will do the trick. Strawberry Water 1 pint of fresh, ripe strawberries*  40 ounces of water Place the strawberries in a pitcher and add water. Let steep overnight in the refrigerator. Refill the pitcher up once to get the most out of the berries.** * Frozen strawberries an also be used. ** Berries can then be used in a smoothie, if desired Note: I use organic ingredients whenever possible.