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

The Perfect Pear; The Perfect Cleanse

I'm pretty sure I've had this green smoothie every day possible over the last two months.

Perhaps you have heard of Natalia Rose?

She is very famous for her raw, juiced green drink, called "Green Lemonade." A few of Paul's and my extended family members are currently doing a 100% raw juicing diet with green lemonade to successfully lose unwanted weight in a short period of time.

While I have also just discovered a new love for juicing lately; grapefruit orange juice, apple juice, carrot celery juice, etc. I have also discovered that kale does not juice very well, and most of it seems wasted.

As kale plays a major role in green lemonade, it seems tragic to see such small yeild of juice from such a power-packed nutrient, and almost heart-breaking to see so much kale thrown away into the trash after it has been juiced. (Even using the very popular and high quality Breville juicer; my personal fave).

I prefer to blend my greens, whole, to enjoy the whole plant, and this green smoothie is the closest "mime" to green lemonade that I have come across (thanks to my sister!).

Over Christmas break, it seemed that Paul, the kids and I were able to dodge a lot of "illness bullets." We had a wonderful time visiting family and friends, but it seemed like everyone was getting hit really hard with some kind of bug. Through it all, we somehow avoided getting the stomach flu, Norovirus, the cold, and other such ailments.

We thought we were out of the woods.

Until I got a sinus infection, which I have been prone to getting since I was little.

Did you suffer illness during the holidays? Or perhaps, you interacted with one too many sweets, and are ready for a cleanse. Maybe your Resolutions for 2013 include weight loss.

This Perfect Pear really is the perfect cleanse.

Because:

*It packs in a lot of greens
*It packs in a lot of cruciferous vegetables...
*...and cruciferous vegetables are known for their high nutrient density

According to Joel Fuhrman, and his book, "Super Immunity," if you want to avoid illness, or do everything you can to speed your recovery, you will consume a lot of cruciferous vegetables.

Examples of Commonly Found Cruciferous Vegetables:

* Kale
* Bok Choy
* Broccoli
* Cauliflower
* Collards
* Cabbage

Joel Fuhrman also says that in order to get the maximum benefit from cruciferous vegetables, it is best to have them lightly steamed, or raw, but pureed or finely chopped so that your body has easy access to the nutrients.

The Perfect Pear Smoothie has both kale, and bok choy, in their raw form! All blended up for a quick infusion of power-packed nutrients.

It's not super-sweet, but packed with greens. Cleansing is the idea, or good for weight loss or for just wanting to feel great. So don't expect it to taste like candy...However, despite the fact that it's not overpoweringly sweet, it is just about the juiciest green smoothie I have ever tasted. Pleasant, energizing, and very satisfying.

You can adjust the sweetness levels easily to your taste by adding more pear, or banana, or both.

The Perfect Pear
Adapted from Diana Stobo

Note from Ashlee: I found the most beautiful and delicious red Bartlett pears at Costco, that I have ever had. They were very large, and very sweet. I can't find them at Costco anymore, and seeing as how pear is the main sweetener/taste in this smoothie, I recommend you use either very ripe Bartlett or very ripe D'anjou pears. If they are small use two pears.

Ingredients

1½ cups water
1 large Bartlett pear, cored and stemmed (or 2 smaller pears, D'anjou pears work well!)
1 baby bok choy
3 celery stalks
3 large romaine lettuce leaves
3 large kale leaves (I add more like 6-8 leaves because I love greens)
1 banana
Juice of 1 lemon
1 cup of ice (optional, but I think smoothies taste much better when cold, and ice helps blenders like Blendtec blend more efficiently.)

Directions

Add to your blender in the order shown, starting with water and ending with ice. Blend in high-speed blender for 60 seconds. Serve immediately.


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What I do to get a good picture sometimes!

While I was carrying the cutting board back into the house (through the snow) after this smoothie's photo shoot, the lemon started rolling off the board. I used my elbow to catch the lemon, and down went the green smoothie.

Luckily, I was able to use my torso as a lid for the top of the green smoothie and able to salvage most of it, but not without suffering some loss.

I was trying to get ready for our trip to Utah, so I just quickly wiped down my shirt and pants, and wore them during packing. Seeing a green, round stain, Essie and Paul both asked, "What did you get on your shirt?!"

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?

Vegetable Coconut Curry; A Family Favorite

Awwww, thank you so much for your comments about the whole balance thing. Tabitha and Katie, you have such great advice -- the kind that people need, and use.

I like the idea of blogging because I want to. Because I have something to share. Because it is a concrete place to put my thoughts when there is nowhere else that satisfies that need. Thank you, thank you.

Happy, Happy Halloween!!!

I have decided to dress up as Elvira...or is it Alvira? You know that lady that is friends with Frankenstein, and she has long black hair that is crimped, with white strips down the sides? It would be so easy and fun!

I asked Paul what he would be and he said he's protesting. Halloween is a children's holiday not meant to be darkened by adults, and their scary costumes. Might I add, sometimes tacky costumes? Like mine? He, he, he. Oh, well. I'm suspicious he just doesn't want me to put Frankenstein makeup all over his face. I don't blame him. He is very excited to attend the Halloween parties with us, though. Totally his thing.

Well, I am just so excited! I hope you have the best Halloween!

My recipe today has nothing to do with Halloween or Thanksgiving. Maybe because I am stuck in between the two.

Anywho, last night I made an indian-inspired Red Lentil Dahl (from, "Let Them Eat Vegan!") and while I thought it was delicious, because I love food from India, my kids would. not. eat. it. Grrr. Fine, more food for me!

But, I don't like posting things on a family-friendly site that my kids won't eat. I do recommend you try it out on people you know love Indian food. Or just eat it yourself.

However, I am going to post a recipe that I have cooked for my family for the last seven years. It is an Indian-inspired dish that everyone in my whole family will eat, and enjoy. It is quite popular with my extended family, and guests. A crowd-pleaser.

Love it.

All I had to do was remove the chicken, and replace it with a few extra vegetables to make it vegetarian.

Pre-vegan days, I have clear memories of my pushing the chicken to the side of my plate, and gobbling up the potatoes and carrots. I even remember thinking, "This dish would taste so good if it didn't have chicken in it." Which wasn't normal for me. Usually, I loved chicken. With this dish, I went through the torture of eating it because I was convinced I would die without animal protein. Yay! So glad those days are over.

Anywho again, onto this fab recipe. This Fab, family-friendly recipe. That I hope soon joins your recipe rotation.

It makes a ton. Ah, but as chefs, our problem is never, 'too much food.' Am I right?
You'll need either a very large skillet, or a big electric skillet to fit it all.

Mmmmmm.

It is so yummy.

Here I tried using chickpeas, and did not enjoy it. I prefer the bite that cauliflower adds, and the chickpeas did not pick up, and accentuate the Indian flavors.

IGNORE THE CHICKPEAS. WE'RE DOING CAULIFLOWER INSTEAD.

But you can see how the dish begins.

Some onion, spices, garlic, sauteed in water. Just imagine cauliflower instead of chickpeas. Work with me, here.

Cauliflower, instead of chicken. Added at the very beginning with the spices, so that it simmers and softens, picking up the spices as you add the other ingredients.

Carrots. Love cooked carrots infused with spices from India.

Cut into fourths, add a chopped onion.

Chopped green bell pepper.

Don't forget the chopped potatoes, which add so much texture, satiation, and satisfaction.

Add some coconut milk, diced tomatoes. Sugar accentuates the spices and adds flavuh.

Simmer, simmer, simmer. The longer it simmers, the deeper the flavors. 40 minutes of simmering is just about right, for me.

I love to toss in one cup of petite peas at the end, to round it out. Serve with a salad.

Who doesn't love tender potatoes and carrots, simmered in a fantastic curry coconut sauce?

Curried Coconut Vegetables
Modified by Ashlee Crozier, From Allrecipes.com

INGREDIENTS:

1 head of cauliflower, broken into bite-size peices
1 teaspoon salt and pepper, or to taste
1/4 cup of water (for sauteing)
3 tablespoons curry powder
1/4 to 1/2 teaspoon red pepper flakes (the more you add, the spicier)
1 onion, thinly sliced
2 cloves garlic, crushed
1 green bell pepper, diced
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar (don't omit!)
4-5 gold or red potatoes, washed and diced
4-5 large carrots, cut in half and quartered
(optional) 1-2 coined zucchini makes a great addition
1 cup petite peas

DIRECTIONS:

1. Season cauliflower pieces with salt and pepper, and set aside.

2. Heat onions and spices in a large skillet over medium-high heat for two minutes. Stir in garlic, and cook 1 minute more. Add cauliflower, tossing lightly to coat with curry and spices. Add chopped green bell pepper. Reduce heat to medium.

3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine.

4.) Add remaining vegetables (potatoes, carrots, and optionally, zucchini), except for the petite peas. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Stir in petite peas.

5.) Serve warm, with salad and/or bread. A must-do, one pot wonder. Enjoy!

Coconut Banana Muffins & Fruit Salad; A Plant-Powered Breakfast

Coconut Banana Muffins. Our favorite muffins.

And fruit salad. Simple. Breakfast.

I've had some recipe requests.

And I am behind.

Fruit Salad.

Lemon cake.

Calzones.

And one other...oh, now I can't remember. I haven't forgotten you, though!

My sister, Aimee, requested the fruit salad. It's a simple recipe, but I really liked the flavor combinations. My kids ate it out of the bowl. Except Essie, who won't touch cantaloupe.

Isn't it interesting to see the things our kids don't like. I love cantaloupe.

Sometimes I don't want to drink my breakfast. I want to chew it.

Sometimes I actually eat green, leafy salads for breakfast.

Don't blame me, blame my Mom. Who first gave me the crazy idea. I think it's yummy. And no tummy ache in the morning from sugary cereals, all that stuff.

Salad for breakfast, haven't you heard? It's the new thing!

Simple Fruit Salad
By Ashlee Crozier

Ingredients:

1/2 cantaloupe, seeded and cut into small cubes
1 orange, peeled, and sliced, then cut the slices into bite-size pieces
1 bartlett pear, ripe, sliced and diced (core removed)
2 small bananas, or 1 very large banana, cut into coins
2 large handfuls (or more) of blueberries, (or grapes, in season)

Directions:

Thoroughly wash your blueberries and pear. Cut each kind as indicated. After cutting all of your fruit, gently toss them all together (except blueberries) in a pretty serving bowl until well combined. Sprinkle with a few handfuls of blueberries, for color and flavor. Eat hardy.


To complement your fruit salad.

These are some of our most favorite muffins. I modified them to be oil free. I actually have also tried making them with oil, and I did not like them nearly as much. The soy yogurt seemed to intensify the flavors. And when I eat these, for me it is reminiscent of a donut. Except these don't make me feel like I ate a donut.

My family loves them. I have to double the recipe, and still they are gone within half a day. Great for lunches. Great for on-the-go. They are just great.

I actually am going to make these again for breakfast today, for my kids. And pack it in Essie's school lunch.

This could be a great weekend breakfast, too!

Coconut Banana Muffins
Modified to be oil free from Dreena Burton's "Let Them Eat Vegan!"

Makes 11 small to medium muffins


Topping: (optional) (I never use it because it requires oil, and I like my muffin unadulterated. It's less work and just as deeeelish.)

1 1/2 tablespoons unrefined sugar
1/2 teaspoon neutral-flavored oil


Muffin mixture:

1 cup whole-grain spelt flour
1 cup oat or barley flour
1/2 cup unsweetened dried, and finely shredded coconut
1/4 cup unrefined sugar (I use coconut palm sugar)
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon (rounded) sea salt
2 teaspoons baking powder (High Altitude: use only 1 teaspoon)
1/2 teaspoon baking soda (High Altitude: use only 1/4 teaspoon)
3/4 cup mashed, over-ripe banana (1 to 1 1/2 bananas)
3/4 cup plain nondairy milk
1/4 cup pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 tablespoons soy vanilla yogurt (3 tablespoons neutral-flavored oil, if you are not oil free, yet)


Directions:

Preheat oven to 375.

In a small bowl, combine the topping ingredients, if using, and set aside until the muffin batter is ready.

In a large bowl, combine the dry ingredients, sifting in the baking powder and baking soda. Stir until well mixed.

In another bowl, combine the mashed bananas, milk, maple syrup, vinegar, vanilla, and oil (or soy yogurt!). Add the wet mixture to the dry mixture, and gently fold and stir until well mixed.

If your muffins are oil free, you will need to either have a silicone muffin tin, or, you will need to use paper muffin liners, briefly sprayed with a tiny bit of nonstick spray. (If you don't like nonstick spray, then you could just wait for the muffins to cool quite a bit longer after baking, before you eat them, so that your muffin ingredients don't stick to the paper liners).

Scoop the mixture into a lined muffin pan, filling nine muffin cups (for larger muffins) or eleven or twelve muffin cups (for smaller muffins). If using the topping (I don't) sprinkle a few pinches of it on top of each muffin.

Bake for 18 to 20 minutes (less time for smaller muffins, longer for larger), until toothpick inserted into the center comes out clean.

Remove from oven, let fool for a couple of minutes in the pan, and then transfer the muffins to cool on a cooling rack.



******

This is totally not a kosher question to ask.

But, has anyone tried the Pumpkin Mac yet? Alisa?

We had it again yesterday and I really like it. But it really matters to me whether or not YOU really like it. Or not. I'd love to know...one way or the other.


*****

And, our reduced computer time is going really well. I like it. I don't feel so much pressure to constantly be doing something else. I can be present. With my kids.

Samuel has reduced computer time, too. It is hard for him. He's thrown fits. But you know, I was able to sit down with him and talk about why it was important to do other things. He genuinely cared. His countenance, attitude, and behavior changed. He understands. Once I opened my mouth and talked.

We went to the park. We did laundry. Homework. Dishes. We played. Listened to music. Oh, yeah. My kids really love this song. We danced to it.




Have fun dancing, and have a happy weekend!

Pumpkin Pie Smoothie

How much change is undergone before you can call a recipe your own creation?

My sister and I had a phone conversation about this last night. She is an artist. In art world, a piece of work can be called yours if it has undergone a 30% change, or more.

How do you measure that in food?

When I first tried this pumpkin pie smoothie, I really, really wanted it to work out. There's all this talk about pumpkin pie smoothies.

Well, I don't want to be left out.

I want a yummy piece of pumpkin pie in my smoothie, too. You can say that in a whiny voice, and I will fully support it.

You won't believe my line of thinking. Please don't laugh. Okay, laugh if you want to, as long as I can't hear you. My line of thinking went something like this: How can I make this a green smoothie? I really don't like drinking smoothies without a vegetable in it. Yes, it took me a few minutes to recall that pumpkin, after all, is a vegetable. Genius. Are you sure you want to eat my food after hearing this very sad tale about moi?

All right. Brought myself to attempt said recipe.

Paul is a green smoothie drinkin' monster. Most any green smoothie I give him, even if it's not-so-good, he will drink it. This tall glass of pumpkin-ness, however, sat. Half consumed. I could see him glance at it every once in a while, intermittently throughout his meal. Trying to determine what he thought of it, and figure out a way he could get the rest of this health food concoction into his body. Without having to taste it.

And I stood there, staring at him, staring at his smoothie. Willing him to like it.

Please, please like it.

Realized I could taste my own tall glass of pumpkin-ness to see if it was good or not. I have taste buds, too. Wow. So thick that it is hard to swallow; gives me the sensation that I really should be chewing it.

First taste pumpkin. Then banana. As an aftertaste, spices that make my throat burn. Every time I swallow. These flavors take turns dancing on my tongue.

There is no way. No way I can post something like that on my blog. Or even make reference to it, or add a link to it, if I myself am having difficulties choking it down or having to remind myself it is healthy, and therefore I need to finish it.

I was torn. This recipe had serious potential. I could tell it was a work of art in the making, and I did not want to kick it. I wanted, very badly, to keep it.

Then, I remembered. Oh, yeah. I modify recipes. It's what I do.

Went back to the drawing board, and made my little modifications.

Paul and I went from trying to choke down the smoothie, to trying to figure out how we could scrape every last bit of pie goodness out of the blender. Off of the blender lid. Out of our green smoothie jars.

I might have even licked the rubber spatula.

First taste...pumpkin pie. That's it. And then I want more.

Pumpkin Pie Smoothie
Adapted from Angela Liddon

~2 servings

Note from Ashlee: The changes I made are small, but they made a big difference. The smoothie went from too thick and overpowering, with choppy flavors, to sweet, nicely textured, well-combined flavors. I removed the dried ginger, reduced banana and molasses, incorporated more ice, and added stevia. It wasn't sweet enough without stevia. After making my modifications, and recording them carefully, I made this recipe three more times, with the same great success every time.

Portions of this recipe have to be prepared in advance. An oat/milk/chia seed mixture needs to thicken, and you will need a frozen banana.


Ingredients

2 cups almond milk
1/2 cup rolled oats
2 tbsp chia seeds
1 cup canned pumpkin
1 tsp blackstrap molasses
3/4-1 frozen ripe banana (less is better than more, otherwise it will just taste like banana)
2 tsp cinnamon
1/4 tsp ground nutmeg
15-22 ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)
Coconut Whipped Cream, for garnish


Instructions

1. In a medium-sized bowl whisk together the milk, oats, and chia seeds. Place in fridge for 1 hour or preferably overnight.

2. Add soaked oat mixture to blender along with the pumpkin, molasses, frozen banana, stevia, spices, ice and maple syrup. In other words, just throw everything in your blender all at once.

3. Blend until smooth. Add additional ice cubes to achieve a smoothie-like texture. It should not be so thick that it looks/feels like pudding. Blend until ice cold. (If you don't have a high powered blender, you may need to layer your ice in the blender first. Or use less ice. I would start out with 8-12 cubes, blend, and then add more from there. The additional ice is what changed the texture and made it drinkable, instead of being so thick. I would hesitate to reduce the ice cubes.) It takes three full cycles on my powerful blendtec to get this smoothie completely smooth -- there should be no grittiness. So blend the tarnation out of it.


4. Serve with Coconut Whipped Cream and a sprinkle of cinnamon on top! (I don't do this because I am too lazy, and find that the smoothie is great without it.)





Some things you should know about this recipe:

It's one of those "you have to prepare the night before" things. Or at least let it sit for an hour or so.

I know.

I am not an overnight prep girl, myself. I don't do overnight lasagna, overnight breakfast casseroles. Any of that stuff. And I have to tell you that I was frustrated.

I wanted my smoothie. NOW.

But I went ahead and made the prep ingredients, and then put it in the fridge. Later the same day, I made my smoothie. Right after finishing it, I made another batch of prep ingredients for overnight.

Now, it's a habit. I make the prep part right after blending the previous nights' concoction. Ready for tomorrow!

And.

It requires frozen bananas. I would not use a banana that has not been frozen.

Here is what I do. After being addicted to banana ice cream all summer, and then needing bananas for my favorite muffin recipe, I learned to buy a lot of bananas.

Every week when I go to Costco, I buy 4-6 bunches of bananas. At $1.29 per bunch, this amounts to about $6-$8 a week. Totally affordable. The kids and I eat through as many as we can over the course of the week, while the rest sit on the counter to sweeten.

When they are speckled brown, I grab my kids and we have a banana party. They coin bananas and put them in freezer Ziploc baggies, while I clean the kitchen.

Sometimes we eat the bananas. I have no complaints. Dr. Atkins, if alive, probably would, though.

They store very well, lying flat in my freezer, inside freezer-Ziploc gallon bags, available for banana ice cream.

Also available for a great Pumpkin Pie smoothie. I can't remember the last time we threw away an old banana in the trash. They are too precious around here.

Lastly, oats and pumpkin are some of the highest fiber foods. Sorry, Metamucil. I'll put you out of business.

Happy Autumn!!

Fried Tofu // Incorporating Soy in Your Child's Life

Transitioning to a plant-based diet was very difficult for my kids. At first. Especially for my oldest, Essie.

Another one of the unforeseen negative side affects of trying low carb, was that I had trained her palate to enjoy meat, cheese, heavy cream, eggs, and salmon in particular.

It was hard for her. She struggled. In one week I had completely changed her menu. No eggs for breakfast, meat and cheese for lunch, and hot dogs for an afternoon snack. No salmon for dinner.

Looking back on that I shake my head. Literally. What a SAD menu. Where were the whole grains? The fruit, vegetables, raw nuts, beans? No where to be found.

What a tragedy.

But unlike dramatic plays, this tragedy has a happy ending. Or beginning. Depending on which way you look at it.

It's called tofu. Soy. If prepared and presented the right way, kids love. Of course, I try with every meal to incorporate as many nutrient-dense foods as possible for my children, but soy foods really help them get the calories they need. I do not use soy as a replacement for other nutrient dense foods, but rather, in addition to them -- as a side.

The first time Essie tried crispy tofu, I saw the gears turning in her head. Excitement. And I could see that she decided that this eating veg thing wasn't so crazy after all. She could do it. Enjoy it.

So, I thought I would write about some of our favorite soy foods. (See my and Dr. Joel Fuhrman's opinion on whole soy foods, here.)

Starting with the basics. Soy milk. My children's favorite non-dairy milk, it is creamy, a little bit fatty, higher in calories than almond milk, and delicious.

Organic, unsweetened, enriched with calcium, vitamins A and D, and a good source of Vitamin B12. (All vegans need supplementation with vitamin B12.) They love it poured all over their breakfast oatmeal, cereal, or Mighty Tasty Hot Cereal. They also drink it straight out of a cup, with their meals, or use it for dunking cookies.

Next would have to be soy yogurt. I'm tellin' ya we are all addicted to this stuff. I have tried other yogurts -- almond, coconut, etc, and they cannot compete with the flavor or texture.

I hope you get a chance to go to Trader Joe's and try soy yogurt like this. For $2.49 per large container, it's affordable and every week I buy about 4-5 of these. Seriously. Addicted. It contains live probiotic cultures; helpful for the digestive system. This yogurt sells fast at TJ's so go during the week, especially in the morning to make sure you get some. Just a little trick I learned. It's always gone on a Saturday evening.

If you don't have a Trader Joe's, Whole Foods Market also carries Silk Soy Live! yogurt, large container for about the same price. I don't find it to be as tasty as TJ's yogurt, but remember that you can always add some sugar or other flavorings (maybe some fruit jam?) to yogurt to make it tastier.

We eat it as a snack, and I also use it to replace oil in my baked goods (use half the amount than oil). Because it contains fat, and is quite thick, I think it tastes much better as an oil replacement than applesauce does. Kids need fat. I am convinced. They want it, crave it, love it.

Essie had first tried crispy tofu at a restaurant. They deep fry it. Wow. Is this stuff good! I am working on going to a Thai Diner and asking to buy their deep fried tofu (sounds terrible, I know, but kids need fat) directly from them. No way am I buying a deep fryer.

Until then (I'll let you know how that turns out) I love using pre-baked, organic, seasoned tofu. Trader Joe's sells three different flavors; BBQ, Savory, and Teriyaki. I am sure other health food stores carry similar products. I just haven't looked because we are happy with TJ's.

What I do: open a package of pre-baked, seasoned tofu, and slice them into cubes or bite-size slabs. I try to maximize the surface area so that it can get toasted well and become pretty crispy. Get a nonstick skillet, and pre-heat to medium-high heat. Throw cubes in the skillet without any oil, and brown on both sides. Makes it crispy and warm. Serve with ketchup, BBQ sauce, ranch dressing, or their favorite sauce. My kids love this, and clamor over who gets the last piece.

For Sandwiches: Take a block of pre-baked, seasoned tofu, and either chop it fine with a knife or pulse it in the food processor until fine. Immediately press it into hummus that has been spread over some whole grain bread. The tofu loses moistness if you wait too long, and doesn't stick in the hummus as well. Spread a second slice of bread with hummus, and put the two pieces together to form a sandwich. I try to press/compact as much tofu in the sandwich as possible.

I also love using the Teriyaki tofu in our VERY favorite Thai Noodle dish.

Kids love ice cream, creamy treats. I mostly make banana ice cream for them in my food processor, but I also buy soy ice cream, and soy ice cream novelties.

One of their favorite treats is chocolate milk. Pictured is the almond chocolate milk because it was in my fridge, but soy chocolate milk is also commonly sold (even at Wal-Mart!) and is very delicious!

Not every child enjoys meatless hot dogs. I don't think they taste fantastic. But for some reason, my kids really like them. It helps to have them on hand for immediate snacks. Just follow the directions on the back of the package for the best results in preparation.

Tofurky, a sliced deli meat, is also available (pictured at the very top). I do think that this stuff actually tastes good. Pair it with mayo or some hummus your kids like, and you have a sandwich. Or, if you are like Samuel, you munch on it plain. Samuel and Megan love it. It is a more refined food, so I do avoid serving it to them, and strongly prefer to serve them organic tofu.

Sprouted organic tofu. Or sprouted organic tempeh (another tofu product). Fried my way. The Dreena Burton way. Yummy!

What I do: Remove tofu from package, and carefully pat/press dry with paper towels. Cut into cubes, and marinate for 20 minutes. Toss in corn starch. Fry in 3 tablespoons of oil on high heat. Serve with ketchup.

PROJECT VEGAN KIDS
VEGAN FAST FOOD! (If you marinate the tofu/tempeh for 15 minutes or less.)


Pan-Fried Tempt-eh! Or Tofu!
By Dreena Burton, from "Eat, Drink, & Be Vegan."

Makes 5-6 servings as a side dish or nibbler, or 3-4 servings as an entree.
Wheat Free
Gluten Free if you use tofu and corn starch

Note from Ashlee: Although this recipe is for tempeh, my children find both tofu and tempeh very appetizing. I have tried baking my tofu with seasonings and my kids and I do not enjoy it. They like it crispy (because there is so much oil, I try not to eat this!). These are a great replacement for the chicken nugget, when served with ketchup or other dipping sauce. See Dreena's note below, for tips on using tofu in this recipe.

Ingredients:

1 1/2 tablespoons rice vinegar or apple cider vinegar (for tofu, use balsamic or red wine vinegar!)
1 1/2 tablespoons tamari (soy sauce)
1 package (8-oz/227-g) tempeh, or 1/2 package (15-oz) extra-firm tofu, patted/pressed dry with paper towels.
3-4 tablespoons cornstarch (or arrowroot, but I found arrowroot to be gummy when fried)
3 tablespoon coconut or olive oil
lemon wedges, for serving (optional, I never add this part)

Directions:

In a large, shallow dish, mix vinegar and tamari. On a cutting board, cut tempeh about 1/2 x 3 1/2-in (1x9-cm) slices. Add tempeh to vinegar-tamari mixture to marinate, turning slices to absorb marinade on both sides. If possible, allow tempeh to marinate for 20 minutes or more in the refrigerator.

In a large dish, spread cornstarch (or arrowroot powder). Dip each tempeh slice in cornstarch, gently tapping to remove any clumps (some areas will have a thicker layer of cornstarch, this is okay.) In a small to medium size non-stick frying pan on high, heat oil. Add tempeh slices and fry on one side for 4-6 minutes until golden brown and crispy. Flip over and cook for 4-5 minutes until crispy, adding more oil if needed. Flip again if needed. Remove and serve immediately with a squeeze of lemon wedge (for adults) or with a favorite dipping sauce...be sure to eat them while still hot.

Note from Dreena: You can substitute tempeh with tofu (I DO!) in this recipe: use 1 pkg (12-oz/350-g) fresh extra-firm tofu, cut into 1/4-1/2 inch thick squares and press between paper towels to remove excess moisture, then marinate it as you would the tempeh (using 2 tbsp Tamari).

This is so good, even my normally "tempeh averse" husband loves it. I originally created the recipe using tofu, which is an excellent variation. Either way, this Tempt-eh! is a little crispy, a little tender, and a whole lot delicious. This appetizer can also be served in an entree with noodles or a whole grain.