DATE- ORANGE SQUARES/WEDGES/PHD BREAK NIBBLES

                       

 

DATE-ORANGE SQUARES/WEDGES

 

What You Need:

 

TOP AND BOTTOM

• 1 1/2 cups rolled oats                                                      
• 1 1/2 cups flour (use whatever you like; whole wheat, gluten free blend, combo of white and whole wheat)                                            
• 1 teaspoon baking soda
• 3/4 cup brown sugar (use splenda blend or coconut sugar as directed on packaging)
• 2 -3 tablespoons margarine softened (I use EarthBalance)
• 1/3 cup vegetable oil
• Pinch of salt
• Pinch of cinnamon

 

IN THE MIDDLE

• 2 cups of pitted dates - chopped (I use madjool dates, I find parnoosh dates too dry, if you have the time pit them yourself, they seem to stay softer)
• 1 cup water
• 1/3 cup brown sugar (use splenda blend or coconut sugar as directed on packaging)
• 1-2 teaspoons lemon juice
• The zest of one orange (or 2 tsp pure orange oil – NO “flavouring” allowed!)

 

 

What You Do:

 

In a medium saucepan on medium heat combine all of the “in the middle” ingredients, allow to heat through stirring occasionally. Ingredients may bubble but should not come to a full boil – continue approximately 5-7 minutes until mixture is a thick slurry of date paste with few lumps and bumps – keep an eye out for any pits! Set aside and allow to cool while you make the “top and bottom” mix.

 

In a large mixing bowl “cream” the margarine and sugar in the bottom of the bowl, add oats, baking soda and flour and stir to combine. Sometimes a fork works best to work the margarine through the flour and oats. Gradually add oil while blending flour and oats into creamed mixture. When ingredients are combined (you should be able to create a firm ball with the mixture, slightly dryer than cookie dough) add salt and cinnamon and give the mixture one last stirring.

 

Using half of the “top and bottom” mix line the bottom of a 9x9 baking dish or 9” pie plate. Pat the mixture down with the back of a spoon (or let’s be real your hand), creating a firm base. Pour, or more likely dollop the cooled or cooling date mixture over the firmly packed bottom base, spreading evening – all the way to the corners. Using the last half of the “top and bottom” mixture spring evenly (not packing down) over top of the date mixture.

 

Bake for 25 mins at 350 degrees F – the bottom and top should be golden.

Allow to cool 20 mins or more, cut into squares and/or wedges as is preferred by the discerning eye and pallet of my SIL’s Sister – Enjoy Deborah!

 

Pecan Pie/Tart filling

Pecan Pie/Tart Filling 
(or if  you really cant be bothered, "ice cream" topping)

What you need: 

• 1/2 cup raw sugar
• 1/2 cup brown sugar
• 2 tablespoons flour (if gluten free I suggest cornstarch)
• 4 tablespoons nondairy milk (I use soy creamer - just don't use low/non fat)
• 2 egg substitutes
• 1/4 cup margarine (I prefer Earth Balance as it is firm!)
• 1 teaspoon vanilla
• 1 cup pecans (halves are great for pie, if you are making tarts you can always use pieces)
• 1 9" unbaked pie crust or 12 small unbaked tart shells

What you do: 

• Preheat oven to 375 degrees
• In a large bowl mix together all ingredients, don't worry if it's liquidy - it's supposed to be.
• Pour mixture into the pie or tarts shell(s).
• Bake for 20 mins.
• Reduce temperature to 275 degrees and bake for an additional 20-25 minutes.

How do I know if it's done?!

Take the pie out of the oven, using a knife test the centre of the pie/tarts, it should still be a little soft, but not liquidy, if you get some ooooze put it back it - continue to  bake for 10-15 min intervals until the centre is soft

 

 

These are super sweet and delicious, I tend to make mini tarts as they pack a lot of punch - delicious served warm with a little vegan "ice cream" on the side!

 

Acorn Squash - Apple - Ginger Soup

Acorn Squash - Apple - Ginger Soup

To be especially enjoyed on crisp Fall days.

Makes 8-10 servings
*freezes and cans well

You will need:

2 medium acorn squash
3-4 tablespoons olive oil
1 medium onion - diced
1 large gala apple - peeled, cored and diced
2-4 cloves of garlic - peeled and chopped
1 litre vegetable stock -peeled, cored and diced (kidding - ha!)
1tablespoon fresh grated ginger
salt and pepper to taste

What you do:

• Preheat you oven to 400° F
• Cut squash in half (see below and be careful!)
• Place on lined baking sheet cut side up and drizzle with olive oil and sprinkle with salt and pepper
• Roast in the oven for approximately 40 minutes, checking (knife poke) at 20, 30 and 40 mins.

* you want the flesh of the squash to be easily scooped out with a spoon.

While squash is roasting...

• On medium heat pour 2 tablespoons of olive oil in a large soup pot
• Add chopped onion, apple and garlic, saute being careful not to burn them - approx 4-5 minutes
• Remove from heat and when squash is ready (cooked 15-20 minutes) scoop out flesh, set aside any firmer bits and you can chop them smaller
• Add squash to onion, apple and garlic mixture
• Over medium heat stir squash to break up any large lumps
• Pour over vegetable stock, an add ginger.
• Increase heat and bring to a boil
• Allow to simmer 10-15 mins or until apples are easily cut with a knife on the side of the pot
• Remove from heat and puree with an immersion blender or in batches with a traditional blender

Place back on medium heat and heat through until just bubbling - Enjoy!

         

Fall Muffins!

I day early, as Fall officially starts tomorrow at 10:49 am according to my co-worker...but at least you'll have time to prepare!

This is a great way to use up a few rogue pears that you have hanging around :) I think you could easily sub in walnut or pecans for butterscotch chips if you didn't have them handy.

Enjoy!

- Vegan Villager

Butterscotch - Pear Muffins

½ cup vegetable oil
½ cup brown sugar
(I used a combo of splenda brown sugar blend & coconut sugar)
1 very ripe banana mashed
(I thaw out a frozen one in the microwave - very liquidy which is good)
1 tablespoon each of the following;
Baking soda
Baking powder
Cinnamon
Ginger
Vanilla
¼ to ½ cup butterscotch chips
2 small ripe pears peeled and chopped
1 cup flour (I used Bob’s Redmill gluten free blend)

Mix the oil, sugar, powders, spices and vanilla with mashed banana
Add flour ½ cup at a time, mixing well as you go.
When all flour is incorporated mix in chips and pear pieces.
This is a rather liquidy batter, if yours is not please add a few tablespoons of milk at a time until it is.
Spoon into prepared muffin tins (no liners) bake at 350F for 15 mins or until a toothpick comes out clean.

More Soup...and a new blog!

Hello friends!
I have a new delicious soup recipe waiting for you, but before I post that I would like to introduce you to my newest blog - Secretly 65!
www.secretly65.blogspot.com

Check it out (maybe after you've made the soup?) - hope you follow me there as well...now on with the soup!

               Spiced Pumpkin Corn Soup

I came up with the recipe when I discovered a can of pumpkin (I will assume left over from Christmas or Thanksgiving) when I was trying to make some room in the pantry. Usually I'm not crazy about a lot of canned (unless it's home canning) food, but this is a great way to use up odds and ends around the house or alternatively a great way to make a delicious satisfying soup with ingredients that you can keep on hand at all times!

What you will need:
1 can of puréed pumpkin (not pumpkin pie filling)
1 can diced tomatoes (sans liquid)
3 cups of vegetable broth
1 cup of frozen or fresh corn kernels
2-3 cloves of garlic minced
splash of maple syrup or agave nectar
1 small onion diced finely
1/2 cup of plain soy, almond or rice milk
t1 tsp each cayenne and curry powder (add more of either if you like)
salt and pepper to taste
2 tbsp olive oil

What you will do:
In a large pot over medium heat saute onions and garlic in olive oil.
Add pumpkin and broth, mix with a whisk to work out any lumps, add tomatoes and bring to a boil, reducing heat to medium-low and adding milk and maple syrup and seasonings. Allow to simmer 20 mins, add corn and simmer until corn is cooked through (5-7 mins). Serve in generous sized bowls with fresh bread. A drizzle of olive oil on top of the soup, a dollop of "sour cream" or swirl of heavy cream would be loverly!


Enjoy - this freezes so well and is a meal in itself!

Don't forget to check out my new blog www.secretly65.blogspot.com

Stay tuned for more recipes here :)

- The Vegan Villager

There's an App for that!

Happy New Year!

I realize I have been away for awhile, but now I'm back - I resolve to post a minimum of once per week!

I had a great holiday full of family, friends & FOOD!

We hosted a New Year's Eve-Eve get together (January 30th) with some of our R3 (CBC Radio 3) friendlies. I have included below an appetizer that we partook (new word!) in...enjoy!

If you try out these recipes or have questions please post below and tell me all about it, I'm listening...

Mushroom & Spinach Cheese Wheels

Makes 24 appetizers

You Will Need:

• 1 package of vegan puff pastry (if you want to make it, knock yourself out - life is to short for this lady)  * Tenderflake brand puff pastry is vegan, it's in your grocer's freezer, next to the pre-made pie shells.    ** This product will need to be thawed before using, please read the directions before starting this recipe!
• 1 cup of cremini or portobello mushrooms chopped finely (even the most discerning mushroom detesters liked this, they said it was because the mushroom was chopped so finely)
• 2 cups raw spinach or 1 package of thawed frozen spinach (I used a raw mix of spinach and rocket/arugula that I had from a salad mix)
• 2 cloves for garlic minced or 3 tsp pre-chopped jarred garlic (do not substitute with powdered garlic)
• Daiya Mozzarella cheese shreds (optional, if you don't want cheese, leave it out, or if you are vegetarian and want to use dairy cheese you can do that too, just pick something at melts well)
• 2 tbsp olive oil
• garlic powder to top cheese (not a substitute for chopped garlic)
• salt and pepper to taste
• non-stick muffin tin
• Rolling pin/wine bottle/whatever you usually use in place of a rolling pin
• Very sharp, large knife

What To Do:

• Preheat oven to 350° F
• Over medium-high heat in a non-stick skillet pour olive oil, chopped mushrooms and spinach (pre-thaw and drain  your spinach if you are using frozen). 
• Sauté until mushrooms are cooked through and spinach has wilted (approximately 5-7 minutes).
• Reduce heat to medium and add chopped garlic and heat through (about 1 minute, don't burn the garlic!)
• Roll out puff pastry dough to approximately 9x11 (allow the mushroom mixture to cool while you are doing this)
• Spread mushroom mixture over rolled dough and sprinkle with daiya mozzarella shreds, sprinkle shred lightly with garlic powder.
• Roll dough into a tight log (see picture).
• "Easy" Slicing Method: We want 24 mini pinwheels shapes, this is where the very sharp knife and some patience comes in. Slice the log in half, you will notice that the end bits are mostly dough, slice those off. Then, slice each half in half again - you should now have 4 equalish sized dough logs. Ok...resharpen your knife if you are able, concentrate on one dough log at a time. You are now doing the math...you're thinking there is no way I am going to get each of these 4 sections into 6 little pins wheels. At this point are either going to be confident and have faith in yourself or your are going to cut them bigger and end up with 12, the choice is yours. If you choose to move forward with the challenge of cutting each of the four logs into 6 pieces you will use the same method as above; first halving the log, then cutting three smaller wheels from each. Be adventurous, try it...nothing ventured nothing gained. The beauty of these little beauties is they don't have to be perfect, because they taste fantastic!
• Place each slice carefully into the muffin tins.
• Bake for 20-25 minutes or until golden brown...yum
• If you aren't sure if they are done, pop one out with a knife, the bottoms will brown much quicker than the top.
• These are just fine at room temperature and are great warm.
• If you plan on freezing them for later use, do so as soon as they are cool and reheat after thawed for 10 minutes in a 350° F oven.

Merry Christmas to All!
-The Vegan Villager