Steaming is a super easy way to cook veggies. Roy and I find ourselves steaming some kind of vegetable almost every day. They can be seasoned with all sorts of deliciousness- salt, lemon juice, vinegar, olive oil, agave nectar, or a sauce. After photographing this I ate the entire thing within five minutes. If an emoticon for a pig existed (does one?) I would put it here right now. =)
- 1 medium cauliflower
- Salt and freshly-ground black pepper
- Red wine vinegar
- Olive Oil
- Garlic, one small clove, finely diced
- Cut the core out of the cauliflower, separate the head into floretes, and cut the large florets into 2 pieces to make them the same size as the smaller ones.
- Wash the cauliflower in cold water.
- Steam the cauliflower until the stalks are tender to the touch with a fork (6-8 minutes once the water is boiling). You can use many different kinds of steaming contraptions- a basket, a rice cooker/steamer combo, or a bamboo steamer.
- Remove the cauliflower from the steamer.
- Sprinkle the cauliflower with salt, pepper, vinegar, and oil to taste. Stir in the parsley and garlic.
- Serve warm or cold.
A vegan, s’mores kebab? Yes please. All you need are vegan marshmallows (I used Sweet & Sara but you could also use Dandies), tempered chocolate, and homemade graham crackers. Messy & tasty.
- Vegan Marshmallows
- 1/2 lb Semisweet Chocolate, tempered
- 2 1/2 Cups Graham Flour or Stoneground Flour or Whole Wheat Flour
- 1 Cup All Purpose Flour
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cinnamon
- 1/2 Cup Earth Balance Margarine
- 1/4 Cup Dark Brown Sugar
- 1 tsp Vanilla Extract
- 1/4 Cup Agave Nectar (or a little more sugar mixed with water)
- 3/4 Cup Water
- Follow Vegan Yum Yum’s steps to make graham crackers except you will want to cut them into 1.5″ x 1.5″ squares and put a fairly large hole in the center of them before baking. Remember the the hole will get smaller once the cracker is baked.
- Put your marshmallows on a toothpick (make sure the toothpick goes all the way through) and stick them in the freezer.
- Temper your chocolate.
- Dip your marshmallows into the chocolate, shake off the excess, and stick it in the refrigerator to set.
- Once your chocolate has set, alternate the marshmallows and graham crackers on a skewer stick. If your graham cracker hole is too small, use a sharp knife to make it a bit larger.
- Keep in the fridge until you are ready to eat
Marshall liked these. =)
I love granola.
I don’t, however, love the price of granola. Or the total price of all the ingredients that go into making it. So over the past year I have perfected a very simple version of granola. It has 5 ingredients and is flexible enough to be made with whatever nuts or liquid sweetener (agave, maple syrup, etc.) I have on hand.
- 1 cup of nuts – roughly chopped (I used 125g of peanuts for the granola pictured)
- 1 cup of rolled oats (I used 100g of Bob’s Red Mill Gluten Free oats)
- 1/2 cup of agave nectar, maple syrup, or whatever other liquid sweetener you have (I used 180g agave)
- 2 Tsp salt
- 2 Tbs flax seeds, measured prior to finely grinding
- If you feel like getting fancy, you can add 1tsp cinnamon, 1/2 cup dried fruit, or a combination of nuts.
- Preheat the oven to 350 degrees.
- Grind the flax seeds in a coffee grinder or high speed blender.
- In a small bowl, combine the flax seed with the sweetener (syrup, agave, etc) and salt.
- In a large bowl, combine the nuts and oats.
- Pour the flax mixture into the oat/nut mixture and stir to combine.
- Grease a baking pan and spread the mixture out on it.
- Bake for 20 minutes or until the granola is hard and chewy.
- Let the granola cool and store in an air tight container.