Pizza Foccacia and The Story of How My Fridge Died

My dear friends. I have wanted to write all week.

Rewind to Monday.

I peeked in the fridge, as we are all apt to do, and found that everything in my freezer was melting. Ice was turning into water, my frozen bananas were no longer white and pretty, but brown and mushy. Something was not right.

The temperature in the fridge was 50 degrees F (supposed to be 38 F) and the temp in the freezer was 38 degrees F (supposed to be 0 degrees F). Everything was much too hot, hot, hot.

Seeing the abnormal temperature, I called our repair-woman to have a look at it, thinking that simply the refrigerator needed to be reset. After an hour or so of working with, taking apart, hot-wiring, and looking at my fridge, the diagnosis was in.

My fridge was dead.

I was shocked. I did not expect a five year old fridge to die. My parents' fridges have all lasted what seemed like 20 years!

My beautiful, $1,800 dream fridge that Paul saved and saved to buy me as a gift five years ago when we first moved into this house. He had been saving that money for other important things...like our future, or our children's future... Instead, he plopped down a lot of money to get me new appliances.

He saw me struggle. No dishwasher. The worst stove on the planet that was 20 years old and had only two settings: simmer, and scorch. A broken trash compactor, and a 20 year old, tiny fridge.

It didn't really sink in at first. Until Paul and I went fridge shopping and saw that the same type of fridge now cost $2,400, plus tax and delivery. Ouch.

Major ouch.

We went home feeling sick. Woke up feeling even worse. How can we possibly feel good about spending that much money on a fridge? Paul pointed out that the amount is the same as the cost of a car! When we bought the fridge in the first place, we thought we would have it for a very long time and therefore had justified the purchase.

And it didn't help that we were now having to throw everything in the fridge away.

It felt like we were camping in our house. Only worse.

My kitchen became dysfunctional.

Fridge food all over the counters, fridge parts strewn everywhere.

It doesn't seem like something as simple as not having a fridge would bring life to a screeching halt. But when you are eating mostly plants? When you thrive on a lot of raw food, and cooked veg?

I boxed up all of our food.

Something I am really grateful for is the cold. Outside. Right now. I am so glad that it is winter time and that our great outdoors can act as a pseudo-fridge until we can figure out what to do.

Paul put it outside.

We went fridge shopping again yesterday and came home hungry and tired. It's been well over a week since I have done any grocery shopping, and so our options seamed meager under the circumstances.

I needed something easy.

At first, I was convinced I would make my easy Calzones that my kids love. Despite how easy the filling is to make (as fast as a green smoothie in the blender) I couldn't bring myself to do it. Not to mention I couldn't find all the ingredients in my messy kitchen.

And so I dreamed. Of something even easier.

Pizza Focaccia.

My bread machine did all the work. I broke all the rules. And used Extra Virgin Olive Oil.

This is the kind of recipe you make if your kitchen is all torn apart.

The kind of recipe you prepare when you can't think straight, and you really don't want to hear any complaints from your kids about food.

The kind of food you eat when you are low on produce and you just need some comfort.

The rosemary, basil, and olive oil took me to The Olive Garden.

Right where I needed to be.



Pizza Focaccia (with a Gluten Free option)
Inspired by, and Adapted from, Eat, Drink and Be Vegan

Makes 4-5 servings as a side bread for a meal.

Note from Dreena: Fresh rosemary really gives this pizza a wonderful taste and aroma. If fresh rosemary is not available, you can substitute with 3/4-1 tsp dried rosemary, coarsely chopped, or crushed between your fingers.

Note from Ashlee: Many fellow moms have mentioned to me that when going plant-based, pizza becomes difficult for kids. I really recommend this easy, tasty option.

You can make whole grain, homemade pizza dough, or purchase it pre-made from the store to make this meal even easier. I was able to serve this with marinara for dipping, (which I did not use with my bread because I savored the taste without it!) with a large salad, oil free dressing, and a lot of cut fruit and pomegranate juice for my kids. They loved the bread. Toppings can easily be tailored to whatever you or your children prefer to eat. Chopped bell peppers, fresh pineapple chunks, black beans, green chile, olives, red onion, spinach, basil, etc.

Just make sure you add the rosemary, basil, salt, pepper and olive oil because that is where the flavor really pops. Be careful not to overload the bread with too much veg, or it will become soggy and the rosemary will taste less pronounced. I recommend you keep it simple the first time around you make it, and really focus on the fresh herbs and seasonings.

TO MAKE THIS GF: Bob's Red Mill brand carries a gluten free pizza crust flour mix that is easy to make by following the directions. Also, I have seen pre-made Gluten Free pizza dough in the freezer section at Whole Foods Market and Sprouts.

Ingredients:

1 whole wheat pizza dough (I used the dough recipe from my Calzones, see below)
1 tablespoon extra virgin olive oil
1 1/4 to 1 1/2 teaspoons fresh rosemary (or use 3/4 to 1 tsp. dried rosemary, coarsely chopped)
1/3-1/4 teaspoon sea salt, to taste (I used 1/3 tsp)
Freshly ground black pepper to taste (I used fresh ground Rainbow Peppercorns)
1/2-1 tablespoon extra virgin olive oil
1/4 cup fresh basil, julienned, or chopped
Optional additional toppings we enjoyed:
Black olives, chopped, about 1/3 cup
Red onions, chopped, about 1/3 cup

Chopped green chile, or roasted red pepper flakes sprinkled on top could really add some heat if that's what you like! I have not yet tried the green chile, and it may compete with rosemary too much for flavor, or be soggy. But it is an idea. See my note above for other topping ideas.

Directions:

Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper. Using a pastry brush, spread 1 tbsp oil over top of shell, then sprinkle on rosemary, salt, and pepper, and lightly sprinkle with any additional toppings of your choice. Bake for 9-13 minutes (mine baked in about 13 minutes), until edges are golden. (If using a frozen pizza shell, you will need to bake for another 3-5 minutes.) Remove from oven and drizzle 1/2-1 tbsp oil over the hot bread, then sprinkle on basil. Cut into slices or wedges.

Serve with a large salad and fresh cut fruit. I also made additional toppings available for my son who loves olives.


Pizza Dough for Bread Makers
(makes 2 lb size)

Ingredients:

1 1/2 cups warm water
2 TBSP olive oil
2 tsp. salt
1 and 3/4 cups unbleached, all purpose flour
2 cups white whole wheat flour, or sprouted whole wheat flour (found mine at Whole Foods Market)
3 tsp. sugar
1 tablespoon gluten flour (optional, helps the dough to rise and be fluffier)
2 tsp. yeast

Combine all ingredients in your bread-maker, in the order listed. Set the bread-maker to the "Pizza Dough" setting (about 55 minutes) and push start.




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Robyn Openshaw of Green Smoothie Girl mentions in her healthy book that Foccacia served with a large salad is one of her and her children's favorite meals to have for dinner. Somehow this makes me feel a whole lot more confident in serving this meal.

Other foods we've been enjoying that are easy in this time of chaos:

Rice Pudding
Bok Choy Saute (yes, again!)
Light and Tender Waffles (none of the ingredients need refrigerated!)
Seasoned Quinoa, a modified version that I need to update

Bok Choy Saute with Scallions and Roasted Peanuts

Yeah, I've sorta' fallen in love with Bok Choy.

Paul has a coworker at his office who has actually named his computer, "Bok Choy." I'm jealous. I wish my computer was named Bok Choy. Th'stuff is so good. (I guess I'm too lazy to type the 'e' in the word, "the?")

I like this sauce much better than my stir fry sauce...it's safe to say it's totally been improved.

Like. Totally.

Paul loves it. I ate it for breakfast the first time I invented it. And felt awesome afterwards.

But, you don't have to eat it for breakfast if that totally wigs you out.

Totally.

We're always looking for stuff that's fast. Easy. Ready in less than 30 minutes. This fits the bill. Totally. I'll stop saying that.

If you make this recipe.

You won't regret it.

Over brown rice. To die for. Well, not really. It's not really death-worthy (does that exist, truly, in food world?). But. I like it. And I hope you do, too.

This saute is super-satiating; the combination of chewiness from the rice and mushrooms, and the crunch of peanuts and bok choy. The flavors come together with the sauce to create deep satisfaction.

People have sometimes asked me. What should they eat for lunch if they don't like eating leftovers from dinner, and they need something quick and healthy?

Ahem.

Make this.

Speaking of quick.

Some quick tips:

* I love buying mushrooms pre-sliced, and pre-washed. Saves me so much time and increases the possibility that I will actually use my mushrooms.

* Peanuts? Buy them already roasted, but with no salt.

* Bok choy?

Ah. Bok choy. A tip? Eat it every day. Yum.

* Flavors are enhanced when you use a cast iron skillet.

* Optionally, you could add some fresh mung bean sprouts. I just didn't have any at the time I made this.

* To make it more kid-friendly using pasta, simply follow the kid instructions (and pictures) found on my stir fry recipe page.

* Oh, and a tip on that, too. After cooking the noodles, rinse them with cold water until they are completely cold. You can even refrigerate them. The trick with sauteing noodles is to have them chilled/cold. It works much better to prevent them from getting gooey or slimy. Once the noodles start sticking to the pan, you know they are done.

Boy Choy Saute with Scallions and Roasted Peanuts
By Ashlee Crozier

Ingredients:

6 cups baby bok choy, sliced (including all the greens on the top!)
1.5 cups cremini mushrooms, washed, and sliced fairly thick
4 large cloves of garlic
1/2 cup scallions, or green onions, sliced, including white parts.
1/4 cup roasted peanuts, no salt
1/3 cup soy sauce, or tamari
1/3 cup brown rice vinegar
1 tablespoon agave nectar
1 -2 teaspoons sambal oelek, or other garlic chili paste (less if serving to kids, more if you like heat)
1-2 teaspoons toasted sesame oil (really enhances flavor, but 1 tsp will do the trick)
Optionally, you could add 1 cup of fresh mung bean sprouts (I buy mine from Whole Foods Market)


Instructions:

For optimal flavor, use a large cast iron skillet.

Preheat skillet (cast iron or nonstick) on high heat. Add sliced mushrooms and spread them evenly over the bottom of the pan. Let them saute for at least five minutes while you prepare/chop the other ingredients. Mushrooms contain quite a bit of water so you don't need to cook them in oil; once you see that they are starting to release their water (they will appear wet), stir the mushrooms occasionally, and let them cook an additional 5-10 minutes, but watch them carefully so they don't burn. If at any point the pan is starting to smoke, and the mushrooms are sticking to the pan, you can add water in small amounts (1/4 cup or less) so that the mushrooms continue to saute in water. You don't want the mushrooms to be soggy or water-logged, so take it real easy on adding the water.

When the mushrooms have released all their water and are starting to stick to the pan, add the soy sauce, wait about 30 seconds, and then stir. This will caramelize the mushrooms in the soy sauce to give them flavor, and the soy sauce acts as a nonstick agent. Add the rice vinegar, chopped garlic, agave nectar, red chili paste, and scallions, including white parts. Stir, let saute for about 1 minute, and then add roasted peanuts.

Reduce heat to medium, or medium low. Add chopped bok choy, including the green leafy tops. Saute for an additional 1-2 minutes, but you want the bok choy to remain slightly crisp, so don't overcook it. Remove pan from heat, and stir in the 1-2 teaspoons of toasted sesame oil. Toss to incorporate, and serve over warm brown rice.

For kid friendly, see my post on Asian vegetable pasta methods, using the same sauce as above and a fourth of the remaining vegetables.

Oh, and a tip on that, too. After cooking the noodles for your kids, rinse them with cold water until they are completely cold. You can even refrigerate them. The trick with sauteing noodles is to have them chilled/cold. It works much better to prevent them from getting gooey or slimy and sticking to the pan. Once the noodles start sticking to the pan, you know they are done. Remove from heat and serve.

Family Friendly Calzones...Or Pizza Pockets?

Cheesy. Creamy. Popping with flavor and pizza zang (my new word). Stuffed with healthy ingredients. The flavors meld together with warm pizza crust and marinara sauce.

It's been over three months, I am sure, since you asked me to make perfect these.

I've been thinking of your request, on and off, the whole time.

At first, it didn't seem like a difficult task. I had a basic recipe on hand that I had used for Calzones before.

But then.

I got to work on it.

And I realized I needed to rethink the recipe. The one I had on hand was good, but I felt that it was really not good enough. I wanted my kids to love it. Your kids to love it.

I basically, really, just wanna' see it gobbled up.

You've waited a long time. Never complained. Many times your comments, compliments, and encouragement have kept me going. You are a wonderful friend.

I know the challenges you face with trying to get your kids and hubby to really love eating plant based. Ah. Don't we all face some level of this challenge? Trying to get our families to enjoy eating healthier foods?

So I didn't take your request lightly. These Calzones needed to meet some high standards. I poured over books, brainstormed, consulted with other cooks.

Then I made a list of standards that these little Pizza Pockets had to live up to.

* Made with everyday, recognizable ingredients
* Kid-approved (and LOVED!)
* Nutrient dense (chock-full of healthy stuff)
* And still taste good
* No tofu (really? Tofu in my pizza? No thanks)
* Suitable for guests
* Easy (not an all day experience...or so-called, "labor of love")
* Only 2 or 3 main steps
* Variation-friendly (I provide a list of sauteed veg that would taste great as an add-in, or variation for toppings for the filling)

The standard of "No tofu" turned out to be a big deal. Most of my favorite cookbooks had recipes for Calzones, but inevitably, all of them used tofu as the main ingredient; throwing in a bit of spinach here and there for variety.

I just can't imagine handing an omnivore a tofu stuffed calzone, or even putting one in front of myself, and expecting myself or my lovely omnivore guest to want to eat said calzone. I like variations on tofu...but in my pizza???

And so. I have not forgotten you.

In fact, as soon as the right idea finally came to me yesterday, I was so excited I had all kinds of butterflies in my stomach. I was finally going to deliver what I had promised. I cannot tell you how badly I have wanted this moment to come.

Easy, home-made, pizza pocket goodness.

Have I told you lately? How much I care?

Because you and your friendship are SO. SO. WORTH IT!

The crust can be homemade, made in a bread maker, or store-bought. The marinara, or pizza sauce, likewise can also be homemade or store-bought. I use store-bought for ease and simplicity.

The filling takes as little time as it takes to put together a green smoothie.

With similar steps, and a short baking time. It contains 2 cups of artichoke hearts, and 2 cups of spinach. 3/4 cup of cashews, blended with lemon juice and seasonings make up the cheesy part of the recipe.

I will first show pictures, with detailed instructions and tips, and then show the posted recipe with the same detailed instructions below, for ease of keeping the information all together so that it can be copied, pasted, and printed. (I wish I had printable recipes option!)

The three main steps?

1.) Make pizza dough
2.) Make Creamy Artichoke Spinach Filling/Dip
3.) Put it all together and bake in the oven for 12-15 minutes, at 500 degrees.

Let's get started!

Assembling your Plant Infused Calzone:

When pizza dough is complete/ready, divide in half evenly. Rolling out only half of it at a time. Make sure to flour the surface so the dough doesn't stick.

After rolling/spreading it out into a smooth circle, I cut mine with a knife, on a smooth surface (my cutting board), into four equal parts.

Spread with marinara (or pizza sauce). I use Prego brand; use your favorite, or home-made.

Keep the sauce toward the center of the crust. You want dry edges so that they will fold and pinch together to seal the pockets/calzones.

Then, put about 3-4 tablespoons of pre-baked spinach artichoke filling on each calzone, again keeping it toward the center so that you have dry edges.

At this point, I would recommend adding in extra vegetables on top of the filling for the veg loving people in your life!

Some VEG Toppings that I think would work well:

* Sauteed, sliced mushrooms
* Sauteed, thinly sliced red onions
* Sauteed, thinly sliced red bell peppers
* Samuel loves black Olives, chopped or sliced
* Essie loves black beans in her pizza
* Roasted Green Chile...maybe? Sprinkled on top?
* Additional steamed, or sauteed, chopped spinach

Fold each calzone in half, bringing the two, straight matching edges together.

Then fold the matched edges; the bottom edge over the top edge, pinching the edges together at the same time, so it looks like this.

Just a tip: pinch really hard. That way it stays together. It's actually okay if it splits open a bit during cooking.

After the pocket is sealed, press gently down on the filling so that it fills up all spaces inside the pocket; evenly distributing the filling for savory, cheesy goodness in every bite.

With a spatula, and your hands, carefully transfer the folded, sealed calzones to a lightly oiled or nonstick baking sheet. You could probably also use parchment paper as a nonstick surface.

Repeat with the other half of the pizza dough.

Bake in a 500 degree pre-heated oven, for 12-15 minutes, until golden in color. Remove from oven, and optionally brush the tops with nondairy butter. Let cool for about 10 minutes.

SERVE, WITH A SIDE OF extra MARINARA SAUCE FOR DIPPING/DUNKING!

Spinach Artichoke Calzones
Modifications by Ashlee Crozier

Don't be frightened by the detailed instructions!

These are really, really easy, and quick to make. Especially if you have pre-made pizza dough, which, I do not frown upon.

Hey, make life easier.

Nor do I frown upon the use of store-bought marinara sauce. (I don't provide a recipe for marinara sauce, but you will need some for this recipe).


Pizza Dough for Bread Makers
(makes 2 lb size)

Ingredients:

1 1/2 cups warm water
2 TBSP olive oil
2 tsp. salt
2 cups unbleached, all purpose flour
2 cups, scantly measured, white whole wheat flour
3 tsp. sugar
1 tablespoon gluten flour (optional, helps the dough to rise and be fluffier)
2 tsp. yeast

Combine all ingredients in your bread-maker, in the order listed. Set the bread-maker to the "Pizza Dough" setting (about 55 minutes) and push start.


Creamy Artichoke Spinach Dip
By Dreena Burton

A delicious, dairy-free artichoke and spinach dip made without any cream or cheese substitutes, and also without any oil.

Note from Ashlee: My kids love this as their filling for calzones, or as a dip. Either way, they gobble it up.

Ingredients

(serves 5-6)

3/4 cup raw cashews (unsoaked)
3/4 cup plain unsweetened non-dairy milk (I like almond or soy, but your choice)
2 1/2 - 3 tbsp freshly squeezed lemon juice
1-2 medium-large cloves garlic (use less/more to taste)
3/4 tsp sea salt
1/2 tsp dry (ground) mustard
freshly ground black pepper to taste
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)
2 cups (loosely packed) spinach leaves (I used frozen, heaping 2 cups, to get in more spinach)

Instructions

Preheat oven to 425. In a blender, first add cashews, milk, lemon juice (I like the full 3 tbsp for tanginess), garlic, salt, dry mustard, and pepper. Blend until very smooth. (If using Blendtec (purrrrr) or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth. Add artichokes and spinach and just PULSE through. Do not fully blend, keep some chunky texture! Transfer to an oven-proof baking dish, and bake for 17-20 minutes.

Remove and say ‘ahhhh’.

Assembling your Calzones:

Make Pizza Dough. While the dough is rising, prepare and bake Creamy Spinach and Artichoke Filling/Dip.

When dough is complete, divide in half evenly. Rolling out only half of it at a time, be sure to flour the surface so the dough doesn't stick.

I cut mine with a knife, on a smooth surface (my cutting board), into four equal parts. Spread with marinara (or pizza sauce); about 2-3 tablespoons of sauce for each calzone. I use Prego brand; use your favorite, or home-made. Keep the sauce toward the center of the crust. You want dry edges so that they will fold and pinch together to seal the pockets/calzones.

Then, put about 3-4 tablespoons (you can experiment with different amounts, to find what works for you) of pre-baked spinach artichoke filling on each calzone, again keeping it toward the center so that you have dry edges.

At this point, I would recommend adding in extra vegetables on top of the filling for the veg loving people in your life!

Some VEG Toppings that I think would work well:

* Sauteed, sliced mushrooms
* Sauteed, thinly sliced red onions
* Sauteed, thinly sliced red bell peppers
* Samuel loves black Olives, chopped or sliced
* Essie loves black beans in her pizza
* Roasted Green Chile...maybe? Sprinkled on top?
* Additional steamed, or sauteed, chopped spinach

Fold each Calzone in half, bringing the two, straight matching edges together. Then fold the matched edges; the bottom edge over the top edge, pinching the edges together at the same time, kind of how you would seal a double pie crust.

Just a tip: pinch really hard. That way it stays together. It's actually okay if it splits open a bit during cooking.

After the pocket is sealed, press gently down on the filling so that it fills up all spaces inside the pocket; evenly distributing the filling for savory, cheesy goodness in every bite.

With a spatula, and your hands, carefully transfer the folded, sealed calzones to a lightly oiled or nonstick baking sheet. You could probably also use parchment paper as a nonstick surface.

Repeat with the other half of the pizza dough.

Bake in a 500 degree pre-heated oven, for 12-15 minutes, or until golden in color. Remove from oven, and optionally brush the tops with nondairy butter. Let cool for about 10 minutes.

SERVE, WITH A SIDE OF extra MARINARA SAUCE FOR DIPPING/DUNKING!

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.


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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?)

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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?

Holiday Vegan Shepherd's Pie & Garlic Mashed Potatoes

I proudly present to you, a fabulous Thanksgiving and Christmas main dish.

It has all the familiar tastes and smells of the Holidays.

Thyme, in a thickened savory broth, roasted with celery, carrots, parsnips, and onions. Reminds me a little of stuffing.

Topped with comforting mashed potatoes.

You and I, we like being sneaky. Sneaking more vegetables and grains, legumes, into everything.

These savory mashed potatoes are sneaky, too. They incorporate an entire cup of red lentils.

And no one will know. It will be our little secret.

I am here to be your mashed potato guide. Sometimes there is stress in trying to make the perfect mashed potatoes.

Comfort is here.

A mashed potato tutorial.

Start with 2 and 1/2 pounds gold potatoes. I never peel my gold or red potatoes, just because I'm lazy like that. You can peel them if you want.

Cut them in larger chunks. I learned my lesson with cooking cut potatoes: if they are cut too thin, then they become very starchy and gooey during the cooking process. Cook potatoes for about 30 minutes.

Meanwhile, measure 1 cup of red lentils, and simmer in a high quality vegetable broth for about 15 minutes.

(Leave the lid off!)

Transfer the cooked lentils to your food processor.

Process lentils with garlic, until it is smooth and silky.

By this time your potatoes should be cooked through. Drain them well, and immediately mash with potato masher or kitchenaid stand mixer. (Don't wait till the potatoes are cooled. They should be piping hot!)

This is the most important part. Don't add liquids yet!

Add your lentils, and continue to mash/mix until the potatoes have NO LUMPS. Once the lumps are completely gone and your potatoes are smooth, then add liquids.

I like to use soymilk. We don't need any butter. Gobs of fat and grease. Goodbye. These potatoes are comforting, not guilt-ridden!

You will not miss the butter. (Whether it's non-dairy or not!)

Add salt and pepper to taste. Potatoes look like this before adding milk.

Slowly add milk until the potatoes reach the consistency you are looking for.

Light and fluffy, thanks to our soymilk and seasoned lentils.

Protein-enriched. Salt and peppah. Delicious. Eat daily. And may all your mashed potatoes be infused with garlic and savory red lentils.

On to our Shepherd's Pie base. Normally we see about 1-2 pounds of ground beef here. Today we are using a savory mix of hearty vegetables.

Onions, parsnips, celery, and carrots.

Sauteed in water, and mixed with Thyme-infused savory broth.

Lightly tossed, and place in a baking dish.

Top with garlic mashed potatoes, sprinkle with paprika and freshly cracked pepper.

Bake for 30 minutes, uncovered.

Serve warm, with a salad, or with these fabulous and easy drop biscuits!

I used to be so scared at the thought of cooking festive dishes for guests, but this will be a crowd-pleaser.

Comforting Vegan Shepherd’s Pie with Sneaky Garlic Mashed Potatoes
Adapted from Angela Liddon at www.OhSheGlows.com

Yield: 6 generous servings

For The Garlic Mashed Potatoes

This version sneaks in a cup of red lentils, packing in eight grams of protein and six grams of fiber per serving.

Serves 4

What You Need:

2-1/2 pounds Yukon Gold potatoes, washed and roughly chopped
1 cup dry red lentils
2-1/2 cups vegetable broth
4 cloves garlic
1-1/2 tablespoons fresh rosemary (I didn't have any, but they still tasted great)
1/4 to 3/4 cup almond or soy milk
1-1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 teaspoon ground paprika, for garnish

What You Do:

1. Into a large pot, add chopped potatoes. Fill pot with water until potatoes are covered. Bring to a boil, then reduce heat to medium-high and cook for about 20 to 25 minutes until fork-tender. Drain potatoes.

2. Meanwhile, rinse and drain lentils. In a medium-sized pot, add lentils and vegetable broth. Bring to a boil, stir, and reduce heat to medium. Simmer for about 15 minutes, uncovered, stirring frequently until water is absorbed and lentils are fully cooked.

3. In a food processor, add garlic and rosemary and lentils and process until smooth.

4. Mash the potatoes and pureed lentil mixture together while still very hot, using a potato masher or kitchenaid stand mixer, or your favorite method. Add salt and pepper to taste, until potatoes are smooth (no lumps remaining). Careful not to mash too much, or they might get to starchy.

5. Slowly add nondairy milk (soy and coconut work best, but almond is also very good) until the potatoes are light, creamy, and fluffy. Garnish with paprika sprinkled on top and freshly cracked pepper. Serve by themselves, or spread on top of Shepherd's pie vegetable filling for a great casserole your guests will love.

(P.S. I tried making these mashed potatoes by just incorporating the lentils into the potatoes, without processing the cooked lentils in the food processor first. The lentils did not blend well with the potatoes, and were a bit chewy -- distracting from the smooth texture that mashed potatoes normally have. I also prefer my potatoes to be creamed with nondairy milk, instead of oils and fats. I honestly can't tell the difference by taste, but I know which version makes me feel happiest!)


Vegetable Filling

1/4 cup water, for sauteeing
1 yellow onion, finely chopped
3 cloves garlic, minced
4 medium carrots, peeled & small dice
2 parsnips (or other root vegetable), peeled & small dice
4 celery stalks, small dice
1 cup, full sodium vegetable broth (or more as needed)
1/4 cup red wine (or more broth)
2 tsp dried thyme
1/2 tsp Italian seasoning
1/2-3/4 tsp kosher salt, to taste + black pepper
3 tbsp flour (I used 4 Tbsp Spelt flour)


Directions:

1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish.

2. Prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. In a small bowl, whisk together the liquid ingredients (broth, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

4. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with homemade vegan gravy. Makes 6 generous servings.



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This Sumptuous Shepherd's Stew by Angela Liddon also looks incredible; I will be trying it soon! She has my respect...(and loyalty, and jealousy, and...)

Do you have to cook Thanksgiving dinner?

I miss out on that privilege (buahaha) this year. Paul's family is having it catered. Cross my fingers that they will have something I can eat...if not, oh well!