The Born Life

Throw it all in the crock pot on low and enjoy at the end of the day! Recipe compliments of ME! The kids loved this, to my amazement! Great for our busy Tuesdays…to come home to dinner done!

4th April 2012

Fudgy No-Bake Oatmeal cookies

Ingredients:

2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

Recipe compliments of: http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Fudgy-No-Bake-Chocolate-Oatmeal-Cookies-Vegan-Soy-Free-Wheat-Free.html

Personal Notes: these things are sooooo good! And…so easy. I’ve used a number of substitutions and they work great with all. I’ve used hone instead of maple syrup when we were out…they’re REALLY good when we used almond extract instead of vanilla and I use coconut oil instead of Veg. oil!

4th April 2012

Chickit (Chickpea Cutlets)

INGREDIENTS

1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

INSTRUCTIONS

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.
Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.
Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.

Recipe compliments of: http://www.chow.com/recipes/11364-chickpea-cutlets

Personal Notes: These are the BOMB! EVERYone in the fam loves them. We make a double batch and have leftovers for wraps and chickit fajitas and sandwiches! These can also be baked (although they are better fried…what’s not!?!:) Brush with oil and bake at 375 for 20 minutes, flip and bake another 8-10 until golden brown:) Enjoy!

4th April 2012

Peanut Butter - Honey Granoloa

Peanut Butter-Honey Granola
Adapted from: Jif Peanut Butter Granola

Ingredients:
3 cups rolled oats
1 cup slivered almonds (or any type of nut)
1/2 cup creamy peanut butter
1/2 cup honey
1/2 teaspoon cinnamon
1/2 teaspoon vanilla

Directions:
In a medium bowl, combine the oats and the almonds. Set aside. In a small, microwavable dish heat the peanut butter so it becomes easy to stir (around 30 seconds). Stir in the honey, cinnamon and vanilla. Pour over oats and almonds - toss to coat.

Place onto a baking sheet and bake at 300 degrees for 25 minutes - stirring every 10 minutes. *DO NOT pre-heat the oven. After 25 minutes, turn the oven OFF and let it rest in the oven for an additional 15 minutes. Store in an air-tight container for up to one week.

Recipe compliments of: http://www.thegranolachronicles.com/2011/06/made-for-each-other.html

Personal notes: we also added mini chocolate chips…and yes, they made it better:) She’s got alot of great granola ideas!

4th April 2012

Homemade poptarts!

INGREDIENTS

2 1/4 c. Gluten Free (or regular) All Purpose Flour Mix
1 1/2 tsp xantham gum (omit if not using Gluten-Free flour)
2 sticks Earth Balance, chilled and cubed
1/2 tsp salt
1 tsp sugar
1 Tb ice water (you might need more)

Strwberry Filling

5 oz. strawberry jam (or flavor of choice)
1 Tb cornstarch

DIRECTIONS

Whisk together flour, xantham gum, salt and sugar in a bowl
With a pastry knife (of if you have a food processor–lucky! pulse) cut the butter into flour (welcome new bicep muscles!), cube at a time until crumbly and combined.
Slowly add the water until mixed in. You will want it to be some-what smooth in texture but not too sticky. Add a little more flour if too sticky (try 1 Tb at a time).
Smooth dough out into a ball with hands on floured surface. Divide it in half, flatten into an 8″ disk with your hands, cover with parchment paper and chill in the refrigerator for 60 minutes.
While the is chilling, time to make the filling (hey that rhymes!)
In a small sauce, pour the jam inside along with the cornstarch. Bring to a simmer for a few minutes until it starts to thickening, stirring often. Remove from the heat and allow to cool and thicken some more.
When you are ready to roll out the dough, start with one disc at a time (leaving the other in the fridge). Roll onto a floured parchment paper.

8. Cover the dough with another piece of parchment paper and roll the dough out with a rolling pin until it is a little more than 1/8″ thick.

9. Measure out a rectangle that is approx 10″ x 3″ (this doesn’t need to be exact, you just want enough dough to fold over).

10. Place a tablespoon of the fill on one side. With a metal spatula, carefully flip one side of the dough over and fold.

11. Close the edges with your fingers to start off and then finish it with a fork along the edges. Poke a few holes on top so it can breath. Sprinkle with raw sugar if you like.

Bake at 350 degrees for 15-20 minutes or until brown along the edges.

Recipe compliments of http://forkandbeans.wordpress.com/2011/09/10/saturday-morning-cartoons-and-poptarts/

Personal Notes: I did not refrigerate the dough and had no problems. Kids loved! Make night/day before…or everyone is starving!:)

4th April 2012

Noodles & Veggies with White sauce (vegan)

Ingredients

1 pound whole wheat rotini pasta (or gluten-free pasta)
1 1/2 cup cooked chickpeas (or 1 can, rinsed and drained)
1 head broccoli (about 1 pound), cut into small florets and stems reserved for another use
1 head cauliflower (about 1 pound), cut into florets
2 cups plain unsweetened soy milk (or other non-dairy milk)
6 cloves garlic, peeled and pressed
1 tablespoon dried basil
2 teaspoons dried oregano
1/2 teaspoon red pepper flakes (or to taste)
generous grating of black pepper
5 tablespoons nutritional yeast
2 teaspoons cornstarch or potato starch
1 1/2 teaspoons salt or salt-free seasoning (or to taste)

Instructions

Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it’s done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or a large serving bowl.
While the pasta is cooking, steam the vegetables until just tender. Add them to the pasta.
While the pasta and the vegetables are cooking, make the sauce: combine in a medium saucepan the soy milk. garlic, herbs, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.

Recipe compliments of: http://blog.fatfreevegan.com/2012/03/pasta-and-vegetables-with-white-sauce.html

Personal Notes:

Will be omitting the red pepper next time, too hot for kids. Otherwise this is a great dish…super easy and great leftovers for lunch! :)

3rd March 2012

Teeny Panini’s

Any yummy Italian bread.

Roasted Peppers (any color)

Roasted squash/zucchini

(any roasted veggie will do really! Whatever you like) I just threw mine on a pan, lightly coated under the broiler for a few minutes…perfection!)

Tomatoes, sliced

Avacado, sliced

(and I sauteed mushrooms and red onions!)

Serve all that on grilled (or pan fried if you don’t have a panini maker) crusty bread!

Cashew Pesto

1/4 cup cashews (raw if you can find them, but any will do) The recipe actually called for Pine nuts…but I couldn’t find those, so I improvised…and it was a tasty improvovisation!

2tsp lemon juice

2 - crushed cloves garlic (I used minced from the fridge:)

2 T olive oil

2-3 T water (depends on your pesto consistancy)

1 bunch fresh or 1T dried basil

put all in processor/blender until smooth and creamy!

Smoother on your teeny panini! ENJOY! (because YOU WILL!) :)