Christmas Cinnamon Rolls, Guilt Free

It's been interesting to see my fav veg blogs post recipes for beautiful Christmas cookies. I am so glad they are posting them, because I haven't made a single cookie. Not one during this Christmas season.

It took me a while to figure out what was wrong with me...Ash, why aren't you making any cookies?! And then I realized, Oh, (picture the Fiddler on The Roof, and Tevia shouting) TRADITION!

All growing up it was our family tradition to have cinnamon rolls for Christmas breakfast. One of my favorite parts of Christmas, for sure. When we got to be a little older, and realized just how much work my parents went to in order to make Christmas the biggest event of the year, my oldest sister and I took over on Christmas cinnamon-roll-making-duty.

Then, we all got lazy, and decided to turn to Rhodes. Ah, Rhodes Cinnamon Rolls from the frozen foods section. Yummy stuff.

I usually ate about three or four of them...Once I start eating something delicious, I really cant seem to stop. When I got old enough to realize what I was doing to myself, and recognized that they made me feel sick, I also started realizing how guilty I felt after eating so many cinnamon rolls.

Seriously, how do you feel after sitting down to a Cinnabon cinnamon roll at the mall, and consuming the entire confection?

Like running a marathon?

Like shouting for joy?

Right. Me either. I feel like a big fat bump on a log. Someone ROLL me down the hall because I just ate a year's worth of fat and junk in five minutes. But then, despite how I feel physically, I really feel like I wouldn't mind eating another one. Yeah, that's me.

Every time I eat one of these delicious, marvelous, oil and dairy free cinnamon rolls, they taste so good to me, that my cinnamon-roll-eating guilt returns.

I start quizzing myself.

Okay, I should feel guilty because...let's see these have no oil in them...no butter, no eggs, no cream, no dairy...and they are made with whole grain flours...I know there has got to be something in these warm, ooey, gooey, SIN-namon rolls that I should feel guilty about!

I'm healing. How about you? Learning to not feel guilty because I enjoy my food.

Healthy desserts.

After all, I'm pretty sure Christmas is supposed to be all about joy.

Christmas Cinnamon Rolls
Adapted from Seven Secrets Cookbook

Ingredients:

One Loaf Bread (The Dough)

This bread recipe is the right amount for one loaf, and works in most bread machines. This recipe can be used to make bread, pita pockets, pizza crust, and in our case, cinnamon rolls. Oil and dairy free never tasted so good!

As to which types of flour you choose, I have made these with half unbleached all-purpose, and half white whole wheat, all white whole wheat, and with completely all-purpose flour. Each version raised well and tasted great. If you are going for a healthy breakfast, choose either half whole wheat and white, or all white whole wheat. If you are going for a very dessert-y, copycat Cinnabon mall experience, use only unbleached, all-purpose flour.

Use either date paste, or brown rice syrup and sugar filling, depending on your preference. I also provide two different types of icings, or you can simply pour maple syrup on top of your roll for a more " cinnamon roll pancake" type of breakfast experience. My kids and I prefer the brown rice syrup filling, with the cream cheese icing.

1 1/4 cups warm water
2 tablespoons applesauce
2 tablespoons honey (or agave nectar)
1 teaspoon salt
3 cups whole wheat bread flour (I find that white whole wheat flour works best)
1 tablespoon gluten flour
1 tablespoon dough conditioner (optional, I didn't have any)
2 teaspoons active dry yeast


Directions:

1.Place ingredients in bread machine container according to manufacturer's instructions. Once the bread maker has completed it's full cycle, roll the dough out into a long rectangle. Apply a thin layer of filling (see below, either date spread, or brown rice syrup mixture) over the surface, leaving 1/4 inch along one long edge free of spread.

2. Sprinkle entire surface liberally with cinnamon. Optionally, you can also sprinkle it with raisins, or other dried fruits and/or chopped nuts of your choice. We like it best without anything added except the filling. Roll up the long way like a jelly roll, and pinch the seam closed.

3. Cut 1-inch rolls by cutting all the way through with a sharp knife or kitchen shears. Place rolls with cut side up on a cookie sheet lined with parchment paper, shaping into a circle. Let rise, covered with a damp towel, in a warm place for about an hour or until doubled.

4. Bake at 350 for about 20 minutes or until lightly browned. Lightly brush tops with pure maple syrup or cream cheese frosting while hot (optional). Cool on a wire rack, then place in covered container until ready to eat. These taste best when warm. If they have cooled, simply place in the microwave for about 15-20 seconds to reheat, and soften. Enjoy a guilt-free, sinless cinnamon roll! (Or if you are like me, enjoy two or three!)

For the Filling:

Note from Ashlee: This spread is great because it adds body and flavor without oils or fats. It tastes the best if the cinnamon rolls are going to be eaten the same day they are baked, or when the cinnamon rolls are very warm. Once the cinnamon rolls cool, the date paste tends to get chunky. Reheating helps, but the date filling tastes the best when fresh from the oven. Make sure you only spread a thin layer, as this will prevent the paste from getting chunky the day after baking.

Date Spread

Ingredients:

2 1/2 cups pitted dates, or date pieces
1 cup water
1 teaspoon vanilla
1/4 teaspoon salt

Directions:

Bring all ingredients to a boil in a covered saucepan. Mash or process in food processor to make a thick paste. Or blend in a blender, adding a little extra water if needed, to blend until thick and smooth. (After spreading a very thin layer of the date paste, be sure to sprinkle generously with cinnamon before rolling the dough into a "jelly roll" to enjoy that cinnamon taste!)



Brown Rice Syrup and Brown Sugar Spread

Note from Ashlee: This filling is my own invention, and my personal preference as a fat free filling for cinnamon rolls. The hardest part is preventing it from becoming too runny; when that happens, all the filling oozes out of the dough. However, if that happens, the majority of the flavor remains on and around the roll during baking, and still tastes wonderful. I like this filling especially because it tastes great reheated, and retains it's flavor and texture the next day. Even at room temperature. Brown rice syrup is also a much cheaper and a faster alternative to using 2.5 cups of boiled and mashed dates!

Ingredients:

1/4 cup brown rice syrup
2-4 tablespoons brown sugar
1 teaspoon applesauce
2 teaspoons cinnamon

Directions:

In a small bowl, combine all the ingredients with a fork, until well incorporated. If the mixture is too thick and too difficult to stir, consider adding an additional one teaspoon of applesauce. However, also remember that the mixture will soften on the dough. You don't want it to become runny or the filling will ooze out of the inside of the cinnamon roll when the dough is being rolled. If you want it to be thicker, add additional 2 tablespoons of brown sugar.

Spread a layer over the rolled out dough, leaving a remaining 1/4 inch of the dough dry. The dry portion of the dough makes it possible for the cinnamon rolls to seal shut when rolling the dough into a "jelly roll."


Cream Cheese Frosting:

1/4 cup nondairy cream cheese (I use Tofutti Better Than Cream Cheese brand)
1/2-1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
non-dairy milk, as needed

Whip cream cheese, powdered sugar, and vanilla extract until they become light and fluffy. If it becomes too thick, add nondairy milk, a teaspoon at a time, until it is thinned to desired consistency. If it is too thin, add more powdered sugar.

Pour generously over cinnamon rolls while they are still warm!



Maple Icing:
From Lindsay S. Nixons, "Happy Herbivore."

1 cup confectioner's sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Combine all ingredients in a small bowl, whipping to combine. Add more maple syrup for a thinner icing, or more sugar for a thicker icing.


**********

I have tried to make oil free yeast breads before, and it has turned out abysmally. I thought for sure the dough would not rise. I basically was preparing myself for massive failure.

I was so happy when it actually rose! I had to run into the next room to show Paul that it wasn't a complete doozy of a recipe.

You can see here, how the filling was a tad too runny and came out a little bit because I added too much applesauce.

If this happens, just scoop up the filling and pour it on top of the cinnamon roll after it has been placed on the cookie sheet. To prevent this from happening, be careful not to add too much applesauce to the brown rice syrup and Brown Sugar Filling. Or, use the date spread, which is not runny at all.

I was equally as ecstatic when I discovered that they raised beautifully again, the second time, as rolls.

They baked to perfection. Cinnabon in my kitchen...

I've since made these cinnamon rolls several more times, and my children heartily gobble them up, asking for seconds. (PROJECT VEGAN KIDS!)

The whole wheat versions bake up just as nicely, and feel healthier when eating them.

The icing, is, well, the icing on the cake! It is so good! (And might I add, pretty too?)

**********

What is your very favorite Christmas treat that brings back happy memories from childhood? Have you had any success (or fears!) in trying to re-make it into a healthier version?

Any Christmas/Holiday recipe you would like to see transformed into a whole food here on this blog?

Double Chocolate Chippers // Cleaning Up 26

Underneath piles of wood, leaves, and old broken down planters, lay pretty little red brick stepping stones. I had to dig them up. Brush off the dirt. Re-position them.

It took three cartfuls to carry away all the junk. It still needs a lot of work.

And I thought. Why would anyone live with all of this trash, when they could have enjoyed the red brick stepping stones lying underneath it all?

Remember these little tummy aches? It took me three days to officially throw them out.

Why would I live for so long with cookies that made me feel sick, when I could have been enjoying these happy little festive things?

Boo!

Samuel and I got along very well with these cookies. I honestly have not seen him love a cookie this much.

They very quickly met their demise.

Chocolate, oil free with amazing texture, oats, coconut, craisins and the occasional chocolate chip.

Dunked in milk? Heaven.

I am off to go make some more.

Right after I tell you the recipe.

Double Chocolate Chippers
Adapted from Dreena Burton's, "Let Them Eat Vegan!"

Note From Ashlee: I've discovered that it's the chocolate chips that cause my tummy aches, not cocoa powder. Therefore, I used only 2 Tbsp. of chocolate chips, but you can feel free to increase that amount. These cookies have some serious satiation power with the oats and other components. They make me feel great when I eat them. If you would rather have oil in your cookie, replace the soy yogurt and the almond butter with 1/4 cup neutral-flavored oil. But the oil free texture is amazing. I recommend it.

Ingredients:

1 cup sifted spelt flour
1 cup rolled oats
1/4 cup finely shredded coconut
1/2 cup craisins
1/4 cup unsweetened cocoa powder
1/4 cup unrefined sugar (I cheated and used white sugar!)
2 TBSP to 1/3 cup nondairy chocolate chips (use combination of white and dark if you want)
1/4 teaspoon salt
1 teaspoon baking powder (High Altitude: 1/2 teaspoon baking powder)
1/4 teaspoon baking soda (High Altitude: 1/8 teaspoon baking soda)
1/3 cup, slightly over-flowing, maple syrup
1 1/2 teaspoons pure vanilla extract
2 tablespoons, heaping, almond butter
1 tablespoon soy yogurt, applesauce, or chia seed gel (I used soy yogurt)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients (including the chips or your substitute of choice). Sift in the baking powder and baking soda, and mix well.

In a separate bowl, combine the maple syrup with the vanilla, then stir in the almond butter and soy yogurt (or replace with 1/4 cup of neutral-flavored oil)until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If they are oil free, you will get quite the arm workout stirring these.

Place spoonfuls of the batter (about 1 tablespoon) on the prepared baking sheet and flatten a little. (If they are oil free, you may need to smash them down quite a bit). Bake for 11 to 12 minutes (mine were perfect at 11 minutes, 11 minutes if your cookies are smaller, 12 if they are larger).

Remove from the oven, let cool on the pan for a minute (not too much longer, to prevent drying, and if they are oil free I would remove the cookies from the pan immediately). Then transfer to a cooling rack.

If This Apron Could Talk: If cookie batter is dry when mixing, add another teaspoon of maple syrup plus 1 teaspoon of oil (or soy yogurt) and incorporate. The batter should be thick and somewhat moist, but not too moist, so go easy with incorporating more wet ingredients.




The kids and I have actually been having a lot of fun cleaning up our cottage, which we have now lovingly nicknamed, "26."

It's helped keep me occupied and productive, while Paul is away. We are trying to get it ready so we can have an open house tomorrow. Paul says we lose $26 a day on #26, when we don't have it rented out. Ha. Numbers man.

Do you have costumes yet? Are you going to dress up, or just your kids? I have no idea what I will do! Essie wants to be a cheerleader, Samuel, a fireman, and Megan is going to be a flower. YAY! I love Halloween!

I thought it might be fun to have a recipe round-up the day before Halloween, of recipes that would complete your healthful holiday. What do you think?

And yes, we are one of those families who is actually going to give out Halloween candy, not pencils and toothbrushes. Probably skip the milk chocolate stuff. How about you? What are you planning to give to trick-or-treaters?

I hope you have a great weekend, and enjoy the anticipation of Halloween!

Panda Express Copycat // Rice Crispy Treats

Parents should make it their first business to understand the laws of life and health, that nothing should be done by them in the preparation of food, or through any other habits, which will develop wrong tendencies in their children. How carefully should mothers study to prepare their tables with the most simple, healthful food, that the digestive organs may not be weakened, the nervous forces unbalanced, and the instruction which they should give their children counteracted, by the food placed before them. This food either weakens, or strengthens the organs of the stomach, and has much to do in controlling the physical and moral health of the children, who are God's blood-bought property. (Seven Secrets Cookbook, by Neva Brackett, pg. 45)

I have had guilt issues with working in my kitchen. I know. It sounds ridiculous. I have even had to talk to Paul about it, in depth, and ask him if he thought that I was out of balance. He calmly asked me, "How else would you feed your family?"

Simple. I would go out and buy pre-packaged foods, eat at restaurants at least once a day, and almost completely avoid kitchen work.

We made these rice crispies over the weekend. Originally a home-made concoction, the food industry has made it into a pre-packaged food. They pump it full of chemicals and refined grains and sugars that were never meant for our ingestion. It also contains animal products.

I don't think that's what God gave me time for. I also don't think that it is just by chance that I have been able to learn so much about health and nutrition. Sometimes I feel like the knowledge He gives me about how to properly care for my family pours in so quickly that I had better act fast. Otherwise I will forget how to implement what He has taught me in my home.

I have pondered a lot about whether or not I should share my belief in God on this blog. After some time, I have decided that it is such a deep part of who I am, that it is inseparable -- my joy for living, and my belief in God.

I've finally concluded that I don't want my family to have to leave my home in order to get the nourishment that they need. There are already too many reasons that my children are called to be elsewhere, away from the safety of home. Trying to get sustenance, because there is none at home, should not be one of them. Home should be a haven. It should be a place where my children know, no matter where they are, if they are hungry, tired, and worn out from the world, that they can come home. At home there will be food, GOOD food, clean places to play, and cozy, warm places to sleep.

Here is a satisfying meal of "orange chicken" we made yesterday that is usually picked up from a fast food restaurant. They use animal products that have been pumped with antibiotics and chemicals, probably use MSG, and lots of refined oils and sugars and who knows what else.

I have watched how eating at home blesses my children. I have been able to see measurable results in all of their lives. Megan, especially, whom I have discovered, has a severe allergy to milk. Which, if consumed, triggers sinus congestion within hours and ultimately causes severe and chronic ear infections. If I didn't provide dairy free alternatives at home, she would be limited in the foods she could enjoy throughout her life.

My children at the breakfast table with a new bench we bought for them. Now we can fit over 7 people at our table! We also have a nook which fits an additional 4 people. Enough room for family and friends to enjoy wholesome, home-made food together.

Is the time I spend in the kitchen, worth it? Absolutely.

And it's not just my family that has been blessed by this kitchen work. Members of my extended family, good friends, and many others, have at one point needed help with finding foods that were more healthful. Each individual has their own story; their own particular needs for their family.

At times, I have been a bit shocked. Amazed at how much helping others find delicious recipes that aid in fueling superior health has blessed my life.

My Mac N' Cheese was spurred on by Carly, whose children didn't like the original recipe found in Seven Secrets Cookbook. We went back to the drawing board, worked with combinations, and created a better recipe. Cauliflower Bechamel was found and improved because of my sister, Catherine, whose family allergies prevented them from being able to consume dairy, soy, and nuts. And thus an allergen-free cream sauce was born.

Sometimes I am so elated about the health benefits of whole foods, and good recipes made from them, that I don't know what to do with that passion. That passion largely comes because I can see that God has provided all the materials necessary to enjoy a bountiful, whole foods lifestyle. He cares about what I eat, and has provided a way to make it enjoyable.

I believe that God cares about what I eat. I love being in nature because I cannot help but feel God's presence. He is in the tall trees, the cool air, and in every living thing around me.

This blog has helped me to channel that passion. Being able to share what I work so hard to find in my kitchen is like therapy. Instead of food preparation being a lonely, one man show, it's now a friendship. Having you interact with me about these foods, health principles, and concerns about nutrition in general has been wonderful.

While I dipped cauliflower in the "popcorn" coating, there was a lot of moaning and comments from my children, "Ew! What is that?" But by the end of the meal there were multiple return trips to the stovetop and, "Mom, is there any more orange chicken (cauliflower) left?" Nope. There were no leftovers of this large meal.

Now THIS is an easy meal I would serve to guests!


Copycat Panda Express Orange Sauce
From CCK

We served this over seasoned quinoa and steamed snow peas, with a side of orange slices. Start by making the Cauliflower "popcorn" nuggets, because they take the longest to bake. While they are baking you can prepare the orange sauce and steam some rice or quinoa.

1/2 cup vegetable broth (120g)
2 tbsp cornstarch or arrowroot (30g)
3-4 tbsp orange marmalade (45-60g)
2 tbsp minced garlic (30g)
1/2 tsp powdered ginger
2 tbsp plus 2 tsp rice vinegar (45g)
2 stevia packets, or 2 tbsp sugar (Liquid sweetener will work if you’d prefer; just maybe use a bit more cornstarch for thickening.)
2 tbsp soy sauce (or gluten-free soy sauce) (30g)
1 tsp sesame oil
optional: green onions for garnish, crushed red chilis for a spicy variation

Directions:

Whisk broth and cornstarch or arrowroot until dissolved. Now turn on the heat to low-medium and add all other ingredients. Bring to a boil, stirring occasionally. Once it’s thickened, remove from heat. Makes 300g (about 1 1/4 cup). Serve over whatever you wish: rice, veggies, soba, tofu, etc. As noted above, here are the directions if you wish to make chicken-style cauliflower (it works with tofu as well): combine 1/2 cup any type of flour with 1/2 cup water, dip florets of one head cauliflower into this mixture, bake 20 minutes at 425F, then pour the sauce on top and bake another few minutes.


Cauliflower "Popcorn" Nuggets

Ingredients:

raw cauliflower
1/2 cup all purpose flour
1/2 cup water
parchment paper
roasting pan

Directions:

Preheat oven to 425 degrees.

Cut the cauliflower into bite-sized pieces, removing the majority of the stem/stalk. Place in a large bowl and set aside.

Combine flower with water, and mix with a fork or whisk until well combined. Pour over the cauliflower. Gently and carefully, toss the cauliflower with flour/water mixture until all the cauliflower has been coated. The flour coating should cover all of one large head of cauliflower. You only want the cauliflower thinly coated, not gobbed with flour/water.

Cover your roasting pan with parchment paper. Spread out cauliflower onto the parchment paper evenly, so they bake evenly.

Bake for 30-40 minutes. Pour the orange sauce on top and baking another 10-15 minutes.

We doubled the batch. It was gone in two days. We changed out the nut butters because we didn't have macadamia nut butter -- an idea we got from Janae.

Holiday Variation: I was just totally thinking that the caramel sauce would make AWESOME popcorn balls!

“Nicer” Krispie Squares
From Dreena Burton

This recipe mimics the flavors and textures of Rice Krispie Treats using more natural ingredients. These squares taste phenomenal, with the buttery richness of the macadamia nut butter and the sweetness of brown rice syrup.

Ingredients:

1⁄2 cup macadamia nut butter (I use “Nuts To You” brand)(If you don't have Macadamia nut butter you can use 1/4 cup cashew butter and 1/4 cup peanut butter, or 1/2 cup cashew butter)
1⁄2 cup brown rice syrup
3 tbsp unrefined sugar (can reduce or omit, to taste)
1⁄4 tsp sea salt
1⁄4 tsp agar powder
1 – 1 1⁄2 tsp pure vanilla extract
4 cups natural brown rice crisp cereal


Instructions:

Line an 8×8-in (20×20-cm) pan with parchment paper. In a large saucepan on low-medium heat, combine macadamia butter, syrup, sugar, salt, agar powder, and vanilla. Stir continually as mixture heats until agar powder is fully dissolved (reduce heat if mixture starts bubbling).

Remove from heat and stir in cereal, making sure to fully incorporate with nut butter mixture. Transfer mixture to pan and press in evenly (use an edge of parchment paper to press without sticking). Refrigerate to cool completely, then cut into squares. Makes 16 squares.

5 Minute Banana Berry Ice Cream

My little Samuel asks me for ice cream almost daily.

Although making homemade ice cream is not really too big of a deal, it requires a little bit of patience. And since Samuel and I are alike in so many ways, sometimes neither of us have the patience required to wait for the ice cream to freeze.

In comes 5 minute Banana ice cream. Aaaahhh. And it is almost done in an instant.

Because it is made from bananas, berries, raw nuts, and minimal added pure maple syrup, I have no problem serving this to my kids as an afternoon snack. Kinda' as a replacement for yogurt or cottage cheese or something like that.

You do need a food processor. Or if you don't have one I have seen some people try it with a blender. I have been very frustrated in trying to use my Blendtec to get it to work. Perhaps try adding the maple syrup with the bananas in the first step to get it to blend?

Here is a great little video with Dreena Burton, demonstrating how to make Banana Ice Cream. I will post her recipe, and also my modifications so you can see what I did.



Dreena has other movies that you can watch. I think she's the best!

Cashew Banana Ice Cream
By Dreena Burton, with some modifications of my own that my kids love.

When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.

Ingredients: (Tree NUT FREE variation)

(About 3 cups)

3 cups frozen sliced bananas (4–5 medium bananas) (see notes)
1/3 – ½ cup cashew butter (raw cashew butter is especially good; also try a combo of almond butter and macadamia nut butter) (if allergic to tree nuts, use peanut butter)
1/8 tsp sea salt
3-4 tbsp pure maple syrup (or less/more as desired)

And my variation:

Includes frozen mixed berries, and less nut butter.

3 cups frozen sliced bananas (4–5 medium bananas)
1/2 cup frozen berry medley
1/4 cup (scant) cashew butter
2 Tbsp almond butter
1/8 tsp sea salt
3-4 tbsp pure maple syrup (or less/more as desired)


Instructions

In a food processor, process bananas until they are roughly chopped. Add frozen berries, cashew butter, salt, and syrup (starting with 2-3 tablespoons) and purée until very smooth, scraping down sides of bowl as needed.

Taste test, adding remaining syrup if desired.

Serve immediately, and store leftovers in the freezer. (This ice cream freezes well, being easy to scoop again within a few minutes after removing from the freezer. In fact, I prefer to freeze it to reharden the ice cream somewhat before digging in!)

Notes:

When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.
The more overripe your bananas, the sweeter this ice cream will be. Also, softer ice cream is sweeter to our tastebuds than hard, frozen ice cream, so you can adjust sweetness to taste with the maple syrup. (don’t omit the salt, it enhances the sweetness and also rounds out the overall flavors.)

You can modify this ice cream as you like. I prefer the simplicity of bananas and cashews, but you could add vanilla extract (or paste), almond extract, cinnamon, and/or nutmeg. Also, try pulsing in some raw cashews or macadamia nuts, or some chocolate chips.

PROJECT VEGAN KIDS
DAIRY FREE SERIES
AND
We all want VEGAN FAST FOOD!
This will be our first contribution to this new fast food series, as I really do make this when I am panicked and don't know what else to feed my kids in a hurry.

Baked Rice Pudding

One of the sweetest things is when my kids have requests that I make them certain foods.

First of all, they ask me so nicely! And second, it lets me know for sure that they really like that particular food.

Rice pudding is on their top ten favorites list of breakfast foods (yes, they love it for BREAKFAST!). And for the last couple of days, it's what they've been requesting.

It is a great way to get your kids familiar with brown rice, and also helps use up rice leftovers from a previous meal. I have a rice maker and make rice in batches of about 4 cups at a time. Rice (cooked) is easily frozen and then thawed for more use later.

I modified this recipe from Mary McDougall after a few trial runs. I only add 1/2 cup of dried fruit, where she adds 1 whole cup; it just seemed like their were more raisins than rice! In the above picture I used craisins and dates, but only because I didn't have any raisins. Raisins are definitely our favorite dried fruit to add. But get creative and add whatever dried fruit is your fave. And if it's just for the adults in the house, you may want to add a few chopped walnuts for crunch.

Don't forget, or decide to skip, bringing the mixture to boil on the stove-top before baking it. I have done this and it makes the rice less plump, more runny (in the above pic the pudding is quite thick, I added the extra milk after baking), and increases the baking time by 2-3X. It's totally worth bringing it to a boil! I actually just stuck my 13X9 glass baking pan right on top of the stove and brought it to a boil, then transferred it to the oven.

I hope you enjoy it, it's dairy free, gluten free, very low in fat, is a whole grain, and depending on what milk you use, it can be nut or soy free. Here are some of the milks I had in my fridge yesterday.

Part of our GO DAIRY FREE series, and PROJECT VEGAN KIDS.

BAKED RICE PUDDING
Modified from Mary McDougall's online Recipe Index

Note from Mary: We have been enjoying rice pudding in assorted variations for many years. We made this one a few nights ago and really enjoyed it. Check out the “hints” for different serving ideas. We would consider this a healthy dessert, the less sugar used, the healthier it is.

Preparation Time: 5 minutes (cooked rice needed)
Cooking Time: 35 minutes
Servings: 4-6

3 cups cooked brown rice
2 cups soy or rice milk
1/2 cup dried fruit
3 teaspoons brown sugar (you may need to add a little more for your kids)
2 teaspoons vanilla
1/2 teaspoon sea salt
1 teaspoon cinnamon

Preheat oven to 350 degrees.

Combine all ingredients in an oven-proof pot. Heat to just boiling. Remove from heat, stir and place uncovered in the oven. Bake for 30 minutes. Remove from oven and let rest for 5-10 minutes before serving.

Hints: Serve in individual bowls with extra soy or rice milk to pour over the pudding and/or brown sugar to sprinkle on top. This may also be baked in individual bowls. Baking time will be reduced by about half. Different kinds of fruit may be used such as raisins, currents, dried cranberries, or chopped apricots or dates. This may also be served cold or at room temperature.

Strawberries and Cream

Samuel loved his fruit with whipped cream.

I would buy it by the case, and walk around the kitchen during snack time squirting the foamy cream straight into his mouth.

And then we went vegan.

One of the first things Samuel asked for with his fruit was whipped cream. I thought it was so great when I found Soyatoo! Rice Whip at Whole Foods Market. For $4.99 per canister.

Only to take it home and discover that half of it will not come out as soon as the air pressure completely escapes. After one or two uses.

When I gave this whipped cream to Essie and Samuel they consumed an entire case of fresh strawberries with it.

The cool part about it? A little bit goes a long way, and the stuff lasts forever. We're still trying to use it up. We put it on crepes, with apples, on toast, etc. And there is still some in the fridge, fresh as ever.

I wish I could say it was cheaper. Macadamia nuts are not cheap. Neither are dates.

However, in "Disease-Proof Your Child," Dr. Joel Fuhrman says that he works hard to incorporate nuts into children's diets in such a way that they would love eating them. Nuts contain endless health nutrients for children, and help them gain the proper weight needed for growth. This is one of his creations, and we whole-heartedly approve!

And you can make this your own. Different flavors are easily accomplished if you add different frozen fruits or juice concentrates. We added orange juice concentrate. Own it. Be daring. Be bold. And don't limit the possibilities of this cream. It could top pies, kiwi, blueberries, melons, coconut ice cream, and granola.

Have Fun!


This is an addition to our PROJECT VEGAN KIDS. But I won't tell if you eat it, too.


STRAWBERRIES AND CREAM
From, "Disease-Proof Your Child; Feeding Kids Right," By Dr. Joel Fuhrman


INGREDIENTS
Serves 4 to 6 (but I think it serves like 20!)

1 1/3 cups macadamia nuts
1 cup soy milk (I don't recommend any other kind of milk with this)
2/3 cup dates


DIRECTIONS

Blend nuts, soy milk, and dates to make the best-tasting whipped cream.
Eat with fresh or frozen strawberries (defrosted).

A variation on this theme is to soak dried mangos in the soy milk overnight and use fewer dates.

Peanut Butter N' Honey Cookies (Oil free)

From Neva and Jim Brackett's, “Seven Secrets Cookbook.”

Dont be intimidated by the long instructions; these are easy to make. Neva just wants to make sure you get it right.

I really enjoyed these, and so did my kids -- as long as they were carefully under-baked and allowed to finish baking on the pan outside of the oven.

Really pay attention to what Neva says about not burning this recipe or not adding too much or too little liquid. Kids never really like hard cookies, and these cookies are easy to overbake, making them too hard to eat.

Neva says, “This is my favorite quick dessert to make. It is loved by all, especially children. The wonderful part of the recipe is its simplicity. We like to take these cookies when traveling; telling ourselves it is the same as eating a peanut butter and honey sandwich.”





Peanut Butter N’ Honey Cookies

INGREDIENTS
2 cups dry-roasted peanuts
1 cup whole wheat pastry flour or oats
½ cup honey (warmed in microwave)*
1 teaspoon vanilla
1 teaspoon salt (omit if peanuts are salted)

*Note: This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.

DIRECTIONS
l. Place peanuts and flour in a food processor and whiz for about I minute (you can also use a blender) until nuts and flour are about the same texture. (Takes about 1 minute. In a Vita-Mix, using the plunger, it takes only about 30 seconds.)

2. Place flour-and-nut mixture in a mixing bowl and add salt. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.)

The dough should hold together without being dry or crumbly. If needed, add a tablespoon of water but be careful not to get it so wet that it sticks to your hands. It should be like pie crust. If it is too dry, the cookies will crumble and not hold together; but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky.

3. Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with a fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork-it won't stick even if dry, but will break unless you press on the tines).

4. Bake at 350"F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies. So take them out before it looks like they're done! Let them cool on the cookie sheet before removing.

Makes about 20 cookies

Variation: Gluten-free Cookies Replace whole wheat flour with one cup brown rice flour and 2 tablespoons cornstarch.