Monday, January 31, 2011

Red Sunflower Caraway Bread

I've been meaning (honestly! I swear!) to post this so much sooner than now, but unfortunately some personal health issues have kept me from doing too much other than simply resting. I'll be writing more on that subject in my next post, because it's very important (and relevant to some changes you'll be seeing on AtV) but for now I want to share with you all this amazingly wonderful and very tasty new raw vegan bread recipe!

Before-hand Prep: 
Soak 4 cups of Sunflower Seeds for 4 to 6 hours ***Keep in mind that sunflower seeds expand when soaked, so while this recipe calls for 4 cups of soaked Sunflower seeds, you will want to measure them again after they soak.
You will either need to make or puchase Beet Juice for this recipe - however you can opt to use water instead - see directions in step 3 for more information.
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Step 1. Beet Juice:
1/2 lb Red Beets (weigh this at your grocery store before buying)
Peel and Chop your beets into 1/2 inch chunks
2 Medjool Dates - pits removed
2 c Water 
Blend all of the above
Place your cheese cloth over a large wide-mouth jar, securing the cheese cloth with a rubber-band
Strain your beet juice through cheese cloth and squeeze the beet pulp to remove access liquid 
**You will only need 3/4 c of Beet Juice for this recipe
This will yeild roughly 1 & 3/4 c Beet Juice - so freeze the juice that you don't use in an air tight container.
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Step 2. Prepping your bread:
Into food processor add the following:
Measure out 4 cups of your ***soaked Sunflower Seeds
4 to 5 Tbsp of Ground Caraway Seed (you can use more or less if you prefer)
Salt to taste
Pulse your Sunflower and Caraway mixture until it looks like this:
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Step 3. Making your bread:
Transfer your Sunflower Mixture from Step 2 into a mixing bowl and add the following:
1 c ground Flaxseed 
3/4 Beet Juice - you can opt to use water in this recipe, however I do reccomend including the pureed dates (see Beet juice recipe) for a slight sweetness that works well with the other flavors
Mix all of the above together evenly, until it looks like this...
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Step 4. Deydrating/Conventional Oven:
Follow the directions in THIS POST for shaping and dehydrating your bread, or how to use a conventional oven if you don't have a dehydrator! 
Also keep in mind that this will make a good amount of bread, so don't hesitate to freeze it once it's all been made. 

Red Sunflower Caraway Bread with chopped baby greens mixed up in Mashed Avocado, salt and pepper, Sauerkraut, topped with homemade raw Thousand Island (recipe for that will be coming soon).

xoxo,

Wednesday, January 19, 2011

Easy Raw Vegan Bread (nut free!)

After roughly four batches of ho-hum and so-so attempts at making a good simple recipe for raw bread, I finally have it ready to share! 
Since the Holidays came to a close earlier this month I've been working on writing up a "formula" of sorts for my basic structured daily meal plan. One very important component thus far has been bread, and incorporating that into at least two meals a day. Thanks to the ease and affordability of this recipe I can now include home-made raw bread into my meals with no problem! One thing I love about this bread is how easy it is to make it sweet or savory with just a little bit of tweaking - as long as you are careful of the water content you really can't go wrong. 
So without further ado - here is my simple, no frills raw bread recipe!
For this recipe you will need: 
- Either a food processor OR a sharp knife+cutting board+and lots of patience
- Large mixing bowl and mixer OR big mixing spoon and some gusto
- Dehydrator OR Conventional Oven set to it's very lowest heat 
- 4 Large Pieces of Parchment Paper - each piece roughly 24 inches long
- A Rolling pin
Simple AtV Seed Bread
4 c Oat groats (pre-soaked over night)
1 c Flaxseed Meal
1 tsp Sea Salt - or to taste
In a food processor pulse/chop Oat Groats and Flaxseed Meal (you can do this by hand with the Oat Groats but you will need to do it in small batches). You will want your Oat groats and Flaxseed to look like this:
Transfer your Oat groats and Flaxseed meal to a mixing bowl and proceed to add the following:
3 Tbsp Black or White Sesame Seeds (optional)
1 cup of water mixed with 3 tsp Date Sweetener (sweetener is optional)
With a hand-mixer or mixing spoon evenly mix your water and seeds into your Oat groat/Flaxseed mixture - it should look like this:
Divide your mixture into fours and proceed to your Parchment Paper...
If you want a square or rectangular piece of bread then here's what you'll need to do:

- Place 1/4 of your bread mixture onto the center of your large piece of Parchment paper
- Fold the Paper in half so that it is sandwiching your bread mixture
- Proceed to use your hands to flatten the bread and then a rolling pin to evenly spread/smooth it out
Proceed to fold the sides of your Paper and continue using the rolling pin to smooth/flatten
You do not want to make your bread any less that 1/4 an inch in thickness, so be careful not to flatten too much!
When you open up your Parchment paper your end result should look something like this!
Using scissors you can trim off the access paper around the edges of the bread - leaving the bottom piece of paper intact.
Once you have cut your bread into the desired shape/size you can proceed to dehydrating it!
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Dehydrator Method: Place your Bread (with parchment paper on the bottom) into dehydrator and proceed to heat for 2 hours. After the 2 hour mark flip your bread over and remove the parchment paper. Proceed with dehydrating for at least 1 more hour. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the dehydrator for longer. This recipe makes a good amount of bread. If you are worried about it spoiling then you can store it in your freezer and dehydrate it to thaw/dry it out.
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Conventional Oven Method: Place your bread (with parchment paper) onto a cookie/cooling rack. Place the cooling rack onto a baking sheet. Place the bread, rack, and sheet into your oven, leaving the oven set at it's very lowest heat with the door cracked open (roughly 6 to 7 inches open). You will want to check your bread every hour to make sure it doesn't harden or cook to quickly. Turn your bread over after the first hour, and remove the parchment paper. Your bread should only take roughly 2 hours in the oven. Your finished bread should be firm but NOT hard...unless of course you prefer a cracker type bread. If all else fails you can put it back into the oven for longer. This recipe makes a good amount of bread. If you are worried about it spoiling before eating it all then you can store it in your freezer and warm it in the oven it to thaw it/dry it out.
For a Savory bread try adding 2 Tbsp Onion Powder and dried Parsley - I also added cracked black pepper to this and it was lovely!
For a subtle Sweet bread reduce your water by 1/4 cup, and add 1/4 c Date sweetener or mashed Banana.
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Hope you love this as much as I do! 
And stay tuned for a LOT of variations on the "open faced sandwich"!
xoxo,

Tuesday, January 11, 2011

AtV Favorite: No Honey Mustard

Contrary to the name of this post there is no Honey in this recipe...but it might just fool you into thinking otherwise...
I've been on a mission of sorts for some time now, to mimic the flavor of Honey in an effort to achieve what I'd like to think of as the best non-honey 'honey' mustard...
Um, are you still with me? Okay good. You see, being vegan doesn't mean that you completely loose all cravings for the food you once ate - at least for me it doesn't.
One of my all time favorite components to a sandwich is sweet mustard - and in the past honey has always been the necessary ingredient to that. I'm SO excited to share a really simple recipe that I've given a lot of thought to, and have been eating a lot of recently. 
I really hope you guys like it as much as I do!
Raw Vegan No Honey Mustard

Step 1. Prep:
***Soak 2 bags //or// 2 Tbsp Chamomile Tea in 1/3 c Warm Water for 1 hour
***You will Also need Ape-Date Sweetener //or// Plain Date Paste
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Step 2. Making your Mustard
3 heaping Tbsp of your Favorite Mustard 
3 heaping Tbsp of either Ape Date Sweetener //or// Plain Date Paste
All of the Chamomile Tea Water (should amount to roughly 1/4 cup, sans tea bags)
In a small mixing bowl combine all of the above and mix evenly. Store in an air tight container in fridge.
Enjoy!

Up next (I promise!) a simple recipe for raw Flax-Oat Bread so you can enjoy this Mustard as I have been.

xoxo,

Monday, January 3, 2011

AtV Favorite: French Onion Dip

Happy New Year!
There's no hiding from the fact that December 2010 was out of control busy for me, and from what I've been reading a lot of you in the blogosphere can relate to this. With all of my best intentions aside, I didn't get to post as many recipes as I hoped. On the upside, I do have a lot of new food to share...so consider this month's recipes a belated Christmas present. And cheers to the exciting new year that lies ahead!
Raw Vegan French Onion Dip
Step 1. Before-hand Prep
Make a batch of AtV Sour Cream (you will need to use half of 1 batch)
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Step 2. Making your Dip
*** In a medium mixing bowl combine: 
1 & 1/2 cups AtV Sour Cream 
1 Tbsp Apple Cider Vinegar
1 tsp Date Paste
Pinch of Sea Salt & Pepper 
Mix evenly and set aside
*** In a small mixing bowl combine the following dry ingredients:
2 Tbsp Minced Dried Onion (you can find this in the spice section of your grocery store, and possibly the bulk spice section as well)
2 Tbsp Onion Powder
3/4 tsp Garlic Granules
Additional Sea Salt and Pepper to taste
Using a fork, mix together your dry ingredients evenly.
Slowly add your dry ingredients into your Sour Cream. Once you've mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the Onion develop.
This dip is simply dreamy. I just don't know what else to write. If you're an Onion Dip Fanatic like I am, then give it a try! I've been making batches of this to keep in my fridge because it's so good, and you can enjoy it in so many different ways. My adorable sister ate this while visiting from the East Coast and said: "How Did you make this without using MSG? It's seriously (explicit) addictive!"
That translates to success in my book.

Next up on AtV...
A recipe for Easy Flat Bread! 

xoxo,