Monday, January 30, 2012

Raw Vegan Strawberry Yogurt

To say that I'm obsessed with this yogurt is an understatement. 
In the beginning of last December Mr. AtV and I turned over a new leaf and started building more structure to our days; working out together, dining out less than once a month, making more meals together, and ending every night with a run through our neighborhood followed by walking the dogs. This was by far one of the highlights of 2011 for me, and in the new year I had set even more goals for personal structure. One of those goals hit me directly where it hurt (figuratively, I'm not in any pain - I promise!):
cutting back on my fat intake. This meant eating less of something I love and have come to rely on perhaps a bit too much; nuts. 
 I don't want to give up eating nuts entirely, but I want to scale back on the heavy fats that I tend to eat a lot of, and incorporate more seeds and sprouts. Surprisingly it's been an easy transition with great side effects (i.e. a smaller waist-line), and this yogurt recipe has become my new "daily treat", allowing me some of the yummy fat that I love so much.
Moderation at it's tastiest! After all, I don't want to deprive myself!
Important Note About This Recipe
It's really amazing.
AND you can turn it into raw vegan Frozen Yogurt by following the freezing steps noted in this recipe:
Raw Vegan Blueberry Ice-Cream(click)
Oh, and one more thing...
Substitute another fruit instead of strawberries to make any flavor of yogurt you want!
Wee!
AtV Strawberry Yogurt
Yields 3 to 4 servings
Into your food processor (or high speed blender):
2.5 cups *Strawberries 
1/4 c Date Paste
Puree, stopping to scrape down the sides of your processor once or twice until the mixture begins to move freely. Puree roughly 1 minute - your finished product will be whipped and creamy!
*Use frozen strawberries if you're going to turn this into a frozen yogurt/ice-cream. This will speed up the freezing process.
Oh, and Elmer says "hello"...

Hope you're all doing well on this pretty Monday morning!

xoxo,

Friday, January 27, 2012

Nut-Free Raw Vegan Cottage Cheeze

I have been racking my brain as to what fun new dip or spread I could pair with the Rosemary & dried Currant crackers from Monday's post. Then I remembered this recipe:
Caraway Cottage Cheeze (click)
I thought, "That's just too easy! Why not make a more affordable version, and nut-free too?"
Yay for tasty ideas!
Since the original version calls for the use of Macadamia nuts I was worried that substituting sunflower seeds for this luscious oily nut might take away from the creaminess and "cheesiness" of the recipe. Well, I'm not going to lie to you -- the flavor and texture is slightly different, but it's hardly noticeable and now you get the benefit of enjoying it with less fat (yes, I'm thinking about swimsuit weather already). 
Nut-Free AtV Cottage Cheeze
Makes roughly 1.5 cups
Step 1.
Beforehand Prep:
Soak 3/4 c Sunflower Seeds for 4 to 6 hours
Drain and dry your seeds before using them in the following recipe
Remeasure your seeds to make sure that you have the exact amount that the recipe calls for (seeds will expand while being soaked, so you may end up with a little bit more than you need)
Step 2.
Making Your Nut-Free Cottage Cheeze
1 c (packed) peeled and shredded Zucchini 
1 c Sunflower Seeds (soaked 3 hours, then drained/dried)
1 Tbsp ground Caraway Seed
1 Tbsp Onion powder
1 tsp Nutritional yeast
1 tsp ground Mustard Seed
1 tsp Lemon Juice
1 tsp Date Paste
1 tsp Apple Cider Vinegar
Salt & Pepper to taste
1/3 c Water
Pulse/puree the above ingredients together
Stop to scrape down the sides of your food processor two or three times
Continue to puree for up to a minute  
Finished consistency will be slightly course in texture:
For an extra creamy kick: 
Stir in 2 to 3 Tbsp of AtV Sour Cream
Some of my favorite ways to eat this cottage cheeze are:
- Mixed into a pile of sprouts with fresh chopped apple and green onion
- With a big tray of veggies and pickles
- Stuffed into a tomato

Happy Friday!
It's time for a little late night snack and some X-Games with the hubby...

xoxo,

Wednesday, January 25, 2012

Exciting News!

I'm interrupting this regularly scheduled recipe program to finally share with you all some exciting news in my Addicted to Veggies world.
I've been asked to join the wonderful new lifestyle web magazine, The Chalkboard as a regular bi-weekly contributor. This invitation couldn't have come at a more perfect time, and I enthusiastically jumped at the opportunity!
What does this mean for you, dear readers?
For starters, expect no changes here at AtV's home base. I'm still very much committed to creating and sharing fun new recipes three days a week; Monday, Wednesday and Friday.
The Chalkboard is offering a new outlet and platform specifically for AtV Staple Recipes. It's there that I'll be sharing these valuable recipes, as well as expanding on new ways to use them. 
My first article went up today with a recipe slideshow featuring a revamped favorite that you you might recognize:
Addicted to Veggies Sour Cream

In the wake of this exciting news I've finally updated the "Start Here: Raw Staples" page (located right beneath the AtV banner photo). So you can conveniently track my articles and recipes at The Chalkboard.

I hope you'll forgive me for not having a recipe to share today, but I have a really yummy one in store for Friday, with Monday's Rosemary & dried Currant Crackers in mind:
See you soon!

xoxo,

Monday, January 23, 2012

Plain Flax-Sunflower-Sesame Crackers or Rosemary & Dried Currant Flax Crackers

I really don't know why it's taken me so long to jump on the flax-cracker recipe bandwagon, but I'm so glad I finally have! 
These tasty crackers are my current favorite in between meal snack, and topped with a teaspoon of almond butter they also make a great pre-workout power up. Since I've been trying to balance out my seed and nut intake these have been a welcome addition to breaking up the copious amounts of salads and smoothies on my current weekly meal plan. After this cracker recipe I'll be sharing a few simple pate and tapenade recipes to go along with it. Because what good are crackers if you don't have something yummy to put on top of them?
Important Note About This Recipe
My goal with this recipe was to keep it as simple as possible, at the same time leaving room for the crackers to be tweaked if you want to add more flavor. These crackers only take about 3 to 4 hours to dry, which is less than half the time of other recipes I've found on the web. Oh, and you can make them in your oven or dehydrator! 
There's  also a special note for those of you who don't own a food processor - you get to make these too!
Bonus Recipe: Just to show you the versatility of these crackers, I've added a little bonus recipe note, showing you how to turn half of the plain cracker mixture into a very fancy and very yummy: Rosemary & Dried Currant Flax Cracker. 
AtV Plain Flax-Sunflower-Sesame Crackers
or
Rosemary & dried Currant Flax Cracker
Yields a lot of crackers - but they'll keep for at least a month in your pantry and even longer in your fridge. 
Step 1.
Beforehand Prep
In a bowl combine together:
1 c Flax seed
1 c Water
Set your timer for for 1 Hour
Let your Flax seed soak in the water
After 1 hour you should have a gelatinous slimy gooey bowl of flax seed (mmm, sounds good doesn't it?):
Set aside and move on to the next step...
Step 2.
Sunflower Seeds
In your food processor proceed to pulse/grind: 
4 cups Sunflower Seeds
The goal is to roughly chop them up, but not grind them into a powder:
Don't own a food processor? 
You can also do the above by hand, using the fun "bashing method".
Place your Sunflower Seeds into a plastic baggy 
Remove as much of the air from the bag as you can 
Proceed to use a flat heavy object (like a cast iron pan or the blunt side of a meat tenderizer) and bash your sunflower seeds until they've been crushed/broken down
It's that simple!
Step 3.
Mixing Everything Together:
Into a large mixing bowl combine:
4 cups chopped Sunflower seeds
1/4 c Sesame Seeds
1 tsp Salt
Mix the above together evenly
Creating a well in your ingredients, proceed to add the Flax/Water mixture from Step 1:
Mix everything together:
At this point you will have a crumbly wet Cracker mixture, this is great! 
From here you get to decide if you want to season it or just make some yummy plain crackers...
Step 4.
Bonus Recipe: 
Rosemary & dried Currant Flax Crackers
At this point you've made your cracker mixture, and now you get to flavor things up.
Divide your wet cracker mixture in half
Add to half of your plain wet cracker mixture:
1/4 c dried Currants
1 Tbsp dried Rosemary (crushed/rubbed together with your hands)
1 tsp Onion powder
1 tsp Garlic Granules
cracked Black Pepper to taste
Mix it all together!
Final Step
Assembling and Drying
This is the tricky part 
Take note that because this wet cracker mixture is crumbly it takes a bit of finesse in assembling. Rest assured, after your crackers have dried they stay together very well.
Ont to a sheet of parchment paper:
Use a spatula to gently press, shape and flatten out your cracker mixture to roughly 1/4'' thickness
Score your crackers into desired dimensions before you move on to drying them
Drying Method
-
Oven: Set your oven at its very lowest heat and leave your oven door cracked open 
Place your crackers with parchment paper onto a baking sheet and place into the oven 
Leave the crackers to dry for roughly 3 hours 
Flip crackers over and dry for another 30 minutes to 1 hour 
-
Dehydrator: Follow the same directions noted above, same time applies.

Yummy Crackers!

Random fact about me: I have black currants tattooed on my right leg, along with an "in progress" Beatrix Potter themed garden scene. 

xoxo,

Friday, January 20, 2012

Tender Brussels Sprout Barbecue Portabella Salad

I have a crush on Brussels Sprouts, and it's beginning to take on a life of it's own. 
Last month I shared the following recipe, including a simple marinading and warming technique for making tender Brussels Sprouts:
Warm & Tender Brussels Sprouts with Mustard Cream Sauce(click)
I'm excited to share a brand new way of tenderizing these lovely little green gems, in less than half the time! It may seem a little silly, but the results are quite amazing. You can now enjoy raw tender Brussels Sprouts quicker than it takes to roast them, with the added bonus of being even more nutrient rich!
New Raw Tender Brussels Sprouts
Makes roughly enough for 2 generous portions or 4 sides
2lbs fresh Brussels Sprouts
Slice off the ends of the sprouts, slice them in half or in quarters, and remove the first two or three leafy layers (this specifically applies to Organic Sprouts because of the buggers that like to make their homes in between the leaves)
After you've cleaned and prepped your BSprouts you should have roughly 4 cups:
Toss your 4 cups of Brussels Sprouts with:
3 Tbsp Lemon Juice
3 Tbsp Grape seed Oil (or other oil of choice)
1/2 tsp Salt
Pepper to Taste
Place your BSprouts into a zip-lock baggy and remove as much of the air from the baggy as you can.
Flatten your bag of BSprouts out onto your counter or large cutting board:
Now here's the fun part...
Cover your flattened bag of BSrouts with a kitchen towel (this helps protect any tears from happening in the baggy)
Using the flat/blunt side of a tenderizer (seen in the above photo), or any other flat heavy surface, proceed to hammer/bash your flat bag of BSprouts:
You may want to warn any house-guests or next door neighbors of this activity before it happens -- it can get a little noisy! I made up a song and dance routine to go along with the bashing sounds, this makes for a much more enjoyable experience in my opinion.
Bash and hammer those little buggers evenly for roughly 2 minutes, flipping the bag over and repeating:
Finished!
Now from here you can eat them right away or let them sit and tenderize even more in the fridge (marinading in the oil and acid ). 
Optional Oven Warming Method
This will tenderize your BSprouts even more, and it's perfect for a cold and rainy day
You can also do this in a dehydrator if you prefer 
- Set your Oven at it's lowest heat 
- Place your Brussels Sprouts on a parchment lined baking sheet
- Transfer the baking sheet into the oven, and leave the oven door cracked open (roughly 5 to 6 inches)
- Let the Brussels Sprouts stay in the oven for 15 to 20 minutes
Making an incredble warm salad out of these tender Brussels Sprouts was a no-brainer...
Brussels Sprouts & Barbecue Portabella Salad
I'm not including measurements here because it's so simple, and really up to you
Contents of Salad:
Barbecue Rubbed Portabella from this recipe, tossed into 2 cups of BSprouts
fresh local Pea Shoots (to line the bottom of the bowl)
sliced Heirloom Tomato
fresh Avocado would also be a wonderful addition to this salad
The finishing touch is a very quick and simple Salad Dressing...
Creamy Lemon-Dill Dressing with Shallot and Chive
yields roughly 1/3 cup
Into a mixing bowl combine:
2 heaping Tbsp minced Dill
1 heaping Tbsp minced Shallot
1 heaping Tbsp minced Chive
1 tsp Onion powder
3 Tbsp Lemon juice
1 tsp Date Paste (optional, but really good)
Salt and Pepper to taste
Whisk everything together:
The only thing left to do from here is eat, drink, and be merry...
Mr. AtV and I will be hunkered down in our home this weekend, while the Pacific Northwest continues to get hammered with storm fronts. I imagine there will be lots of board games and movies happening -- and soup too!

Wishing you all a wonderful and tasty weekend! 

xoxo,