Monday Yumday: Granola Bars
These sweet, chewy granola bars make a delicious snack or dessert for any time of day. They are perfect for travel, school lunches, or snacks on the go. I added coconut shavings and chocolate chips to mine for an extra treat. They are so versatile that you can practically use whatever add-ins you like. Try these today and you will never go back to store-bought granola bars!
Note: This recipe was inspired by famous TV chef, Alton Brown. It is written primarily in ounces, so use a digital kitchen scale to get the most accurate results.
Granola Bars
By Allison Rivers Samson
Dry Ingredients
8 ounces regular rolled oats
1.5 ounces pumpkin seeds, raw and shelled
3 ounces almonds, chopped
1.5 ounces oat bran
1 ounce flax seeds, ground
Wet Ingredients
6 ounces agave nectar
1.75 ounces dark brown sugar
1 ounce vegan non-hydrogenated margarine or coconut butter
1 tablespoon vanilla extract
1 tablespoon arrowroot powder
1/4 teaspoon salt
Additional Ingredients
6.5 ounces chopped dried fruit (cranberries, currants, apricots, or any fruit you like)
Method:
1. Preheat oven to 300 degrees. Line a 9×9 inch pan with parchment paper. Toast the dry ingredients (except the flax seeds) on a sheet pan for 10-15 minutes.
2. Measure wet ingredients into a medium saucepan and heat over medium, stirring until sugar is dissolved. Add dry ingredients to saucepan and mix completely.
3. Place mixture into the prepared pan, and spread the mixture around. Place another sheet of parchment on top of the mixture and press down firmly and evenly with the bottom of another pan. Remove the top sheet of parchment paper and place pan in oven.
4. Bake for 25 minutes. Cool completely and lift the parchment paper and baked bars from the pan. Cut into 12 pieces and store in an airtight container for up to 3 weeks.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
Monday Yumday: Clam-free Chowder
This deliciously creamy chowder gets its smooth texture from a blend of cashews and cauliflower. Not only is it full of flavor, it is full of heart-healthy fiber as well! Oyster mushrooms are the secret substitute for clams in this vegan version of New England style chowder.
Clam-free Chowdah!
From ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson
Ingredients:
2 tablespoons non-hydrogenated margarine, divided
1/4 pound oyster mushrooms, chopped into 1/2-inch pieces
1/2 cup raw cashews
2 cup vegetable broth, divided (use a light-colored broth to make yours turn out lighter than mine did)
2 cups water
1/2 cup onion, diced
1 1/2 cauliflower, cut into large pieces
1/4 teaspoon garlic, minced
3 bay leaves
1/2 teaspoon thyme, dried
1/4 teaspoon white pepper
1 teaspoon sea salt
1 1/2 cup potatoes, peeled and diced
1/4 teaspoon natural smoke flavor
1/4 teaspoon black pepper, freshly ground
1 teaspoon fresh parsley, minced
Method:
1. In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside
2. In a blender, grind cashews to a fine powder, then add 1 cup vegetable broth. Blend until completely smooth.
3. In a large stock pot over medium-high heat, and 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add remaining vegetable broth, water, cashew mixture, and salt, Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.
4. Using either an immersion blender or a regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and the mushrooms. Serve hot, garnished with a sprinkle of freshly ground black pepper and a pinch of fresh parsley.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
Monday Yumday: Vegetable Pot Pie
It’s that time of year again where I start to get obsessed with testing recipes in preparation for my Thanksgiving meal. Every year I like to make at least one dish that I didn’t make the previous year, and this time my sights are set on making a pot pie. I decided to test out Allison’s vegetable pot pie, and I was very impressed by the creamy and smooth, yet surprisingly easy Béchamel sauce used in the recipe.
I did end up making some small modifications to the recipe though. I used whole wheat flour in place of barley flour, and I also threw in some corn for good measure. I really had fun with this recipe and created little pot pie pockets instead of making one large pie as instructed below. They were a big hit! Whether you decide to make a full pie, or a bunch of little ones, you will absolutely want this delicious vegetable pot pie on your Thanksgiving table this year.
Vegetable Pot Pie
From ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson
For the vegetable filling:
4 teaspoons coconut butter
3 cups onion, chopped
1 1/3 cup carrots, 1/4-inch diced
2 cups mushrooms, sliced
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon salt
3/4 teaspoon ground black pepper
1 cup peas
2 1/2 cups potatoes, 1/4-inch diced, steamed for 15 minutes
For the Béchamel sauce:
3/4 cup cashews
3 cups water
2 teaspoons salt
1 1/2 teaspoons Dijon mustard
1/4 teaspoon ground nutmeg
6 tablespoons coconut butter
1/2 cup barley flour
For the crust:
2 cups barley flour
1/4 cup tapioca flour
1 teaspoon salt
6 tablespoons coconut butter
11 tablespoons water
Method:
1. Preheat oven to 375 degrees. For the vegetable filling: In a large saute pan over medium heat, melt coconut butter, and add onion. Saute for 5 minutes. Add carrots and mushrooms and cook for 3 minutes. Add paprika, basil, marjoram, salt, pepper, and saute 2 minutes. Remove from heat and stir in peas and steamed potatoes. Set aside.
2. For the Béchamel sauce: In a dry blender, grind cashews into a super-fine powder. Add water, salt, mustard, and nutmeg. Blend until smooth. Place medium saucepan over medium-low heat, melt coconut butter, then add barley flour. Cook for 3 minutes, until roux is bubbly and begins to brown. Stir in cashew-cream mixture and cook 10 minutes, stirring regularly until thickened. Pour sauce over sauteed vegetable and stir to combine. Spoon into a 9×13-inch baking dish.
*Note* If you would like to make pot pie pockets, roll out softball-sized pieces of dough and place about 2/3 cup of the vegetable filling on one side. Fold the other side over and pinch the dough closed, or twist the ends of the dough together to seal. Be sure to cut a few slits at the top to allow steam to escape!
3. For the crust: In a large bowl using a fork, stir together the barley flour, tapioca flour, and salt. Blend coconut butter into flour mixture until it resembles a coarse meal. Slowly add water and stir very lightly. On a floured board, roll out crust into a 1/3-inch thick rectangle. Carefully cover the vegetable-and-sauce mixture with crust, and then slice 10 vent holes into the top of the crust. Bake for 40 minutes, then increase the temperature to 400 for 10 additional minutes to brown the top. Remove from oven and allow to cool slightly before serving.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
Monday Yumday: Pumpkin Cranberry Scones
These scones are guaranteed to make your house smell wonderful while they are baking! I originally wanted to make Allison’s Orange Currant Scones, but I didn’t have all of the ingredients required. Instead, I modified the recipe (found here) and created my own version with pumpkin, cranberries, and cinnamon. The end result was a delicate flaky scone bursting with the flavors of fall. Try these deliciously simple scones today!
Pumpkin Cranberry Scones
Adapted from Allison Rivers Samson’s Orange Currant Scones
Dry Ingredients:
- 3 1/4 cup unbleached wheat or spelt flour
- 4 1/2 teaspoons baking powder
- 6 tablespoons non-hydrogenated vegan margarine or light oil (like sunflower or safflower)
- 1/4 teaspoon salt (only if using oil; margarine is already salted)
- 1 teaspoon cinnamon
Wet Ingredients:
- 2/3 cup dried cranberries
- 1 cup rice milk
- 1/2 cup canned pumpkin puree
- 1/3 cup maple syrup
Method:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. Oil a 1/4 cup measuring cup (the kind that has a handle and the top can be leveled) and set aside.
3. In a large bowl, mix together all the dry ingredients except the margarine or oil. Cut in the margarine or oil with a pastry cutter, fork, or your fingers until the mixture is crumbly.
4. In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry, lightly stirring until combined. (Do not over-mix)
5. Using the 1/4 cup measuring cup, drop dough onto the parchment with one to two inches between each.
6. Bake for 20 minutes or until golden brown. These are best when warm. Serve with jam or margarine.
Makes 12 scones
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
Monday Yumday: Meatloaf Remixed
I was never a big fan of meatloaf growing up, but I decided to give it a second chance with this meat-free recipe. I used crimini mushrooms and store bought breadcrumbs, but other than that I followed the recipe exactly. The end result was a hearty, filling meatloaf that I would definitely make again. With gravy on top, this meatloaf would be a wonderful option for Thanksgiving dinner. I’m sure the leftovers are even better!
Meatloaf Remixed
from ‘Veganize It!’ in VegNews Magazine
by Allison Rivers Samson
Ingredients:
1/2 cup tomato paste
3 tablespoons tamari, divided
1 tablespoon dark agave nectar
1/2 teaspoon liquid smoke
1 tablespoon plus 2 teaspoons garlic, minced and divided
1/4 cup vegan margarine, divided
1 cup onion, chopped and divided
1 cup portobello mushrooms, diced into 1/2-inch pieces
1/2 cup celery, diced
1/2 cup carrot, finely diced
3/4 teaspoon salt
3/4 teaspoon black pepper, freshly ground
3/4 cup cooked brown rice
2 cups cooked French lentils
1 1/2 teaspoons vegan Worcestershire sauce
1/4 teaspoon dijon mustard
2 tablespoons fresh Italian parsley, minced
3/4 cup fresh breadcrumbs
Method:
1. Preheat oven to 350 degrees. Line a small loaf pan with paper and set aside. In a small bowl, combine the tomato paste, 2 tablespoons of tamari, agave, liquid smoke, and 1 tablespoon garlic. Set aside.
2. Heat a large skillet over medium heat, add 2 tablespoons margarine and 1/2 cup onions. Saute 5 minutes. Add the portobello mushrooms, and saute for 7 minutes. Transfer to a small bowl. Add remaining 2 tablespoons margarine to the skillet and saute the celery, carrot, remaining 2 teaspoons garlic, salt, and pepper over low heat. Cover and cook for 10 minutes, stirring occasionally.
3. In a food processor, pulse the rice and lentils 10 times, then transfer to a large bowl. In the food processor, pulse cooked vegetables, Worcestershire sauce, remaining tablespoons tamari, mustard, parsley, arrowroot, and 1/3 cup of tomato topping 10 times, then add vegetable mixture to rice and lentils. Fold in reserved sauteed onions and mushrooms, breadcrumbs, and the 1/2 cup chopped onion.
4. Press half of the mixture into the prepared loaf pan and spread the top with half of the tomato topping. Then, press the rest of the mixture into the pan, and coat with the reaming tomato topping. Cover with foil and bake for 45 minutes. Uncover and bake for 15 minutes until top is browned. Remove from oven and cool for 20 minutes before serving.
Check out more of Allison’s recipes on our website, here. If you make any of Allison’s recipes we’d love to see some pics, so feel free to post them to our Facebook or Twitter pages!
