Baking Again...

Thanks to everyone who has written over the past several months....I am back to baking (raw treats too) again after a little kitchen hiatus. This a photo of the French Apple Tart that almost took out my right eye when it's apricot glaze squirted out of a hot oven. Ouch, but all good.. Lesson learned? Perhaps use goggles when any basting/glazing is involved....Live and learn. Locals: I am making up a batch of my raw coconut macaroons this weekend; email if you would like some left on your doorstep...info@annaveda.com

Mini Vegan Cupcakes for Trend Salon Party

50 Mini Vegan Cupcakes & Frosting (Made from Scratch) - for Trend Salon's Spring Fling - Stonington Borough, CT

Mixed Greens w. Warm Carmelized Shallot Dressing

On my plate tonight....too hungry to type the recipe so email me info@annaveda.com if you would like to try it :-)

I am the Joan Jett of Chocolate Cake

The cookie that happened yesterday was just right. Chocolate discs with grain sweetened chocolate chips, turbinado sugar (organic, bien sûr)...

When I say that a cookie happened to me, I mean that exactly. I look into the pantry, grab a few ingredients, then see what can happen. Crank some music..... Preheat oven.... High quality cocoa powder, organic whole wheat flour, natural high end vanilla... you get the picture. No tip-toe-ing around leveling my cups fretting in my paisley apron... uh - uh....

Fierce in the kitchen and fearless!

I have decided that I am, after all the Joan Jett of Chocolate Cake....

Yeah, I said it....

(Just saw the Runaways, I was so waiting for that film - LOVE JJ, always have, always will!

Vegan Pad Thai

Last night I was really craving Pad Thai, even though I was quite sleepy after a whirlwind day replete with all of the flooding excitement here in New England...

Cooking, in my opinion is best when approached Freestyle; play it fast and loose then see how it all shakes out. There were no exact measurements for this dish, no recipe was followed. My best advice is to set aside some bok choy or romaine lettuce, peas, tofu & carrots and then take a basic Pad Thai recipe & eliminate the fish sauce (ick) and eggs (ick, again) for the base.

The tofu obviously becomes the substitute for chicken, etc... I love spice so a few shakes of red pepper flakes and even a dash of hot sauce will yield a more adventurous plate. Step outside of your safety zone and spice things up...

So, set aside your jar of sauce and bag of pasta tonight. Grab some noodles, veggies and peanut butter on your way home and bang out a little fun with your wok!

Vegan Sesame Peanut Sauce Tea Noodles

Here is my recipe for the Vegan Sesame Peanut Sauce Tea Noodles that I make often, enjoy!

Serves 2

Be certain to look for noodles that are egg-free when shopping for this dish. You may also use wheat or gluten-free capellini/angel hair pasta if you cannot find the appropriate Chinese noodles. Peanut butter is a great source of calcium fiber and protein.

1. Brew 1 Cup Black Tea, Set Aside

2. Blend in a food processor:

1 Cup Creamy All Natural Peanut Butter

1/8 Cup Low Sodium Soy Sauce

¼ Cup Rice Vinegar

1 Shallot, Peeled

3 Cloves Garlic, Peeled

¼ Tsp Crushed Red Pepper Flakes

¼ Cup Toasted Sesame Oil

2 Scallions

1 Tbsp White Sesame Seeds

4 Stalks of Asparagus Sliced into 3” Strips

5 Baby Carrots, Sliced Lengthwise in This Strips

3. Boil 2 quarts of filtered water in a large pot, cook spaghetti or Chinese noodles according to package directions. Place a metal colander over this pot and steam the asparagus for the final 4 minutes of cooking.

4. Add the tea to the peanut butter mixture and scrape down sides of the bowl. Resume processing until all ingredients are well incorporated. Set aside.

5. Drain the pasta as soon as it is cooked, toss with the peanut sauce, asparagus and garnish with sliced scallions, carrot strips & sesame seeds. Plate and serve with chopsticks. (It is time for you to learn how to use them if you have not yet – seriously).

That's all for today, cookbook nearing completion, y'all. Good thing for all of this New England rain, I am being highly productive. Spring Fever has hit me so as soon as the rain breaks I am out in the garden!

Hot Chocolate & Spice Mexican Cookies

Happy Spring! Today was a sunny, warm and absolutely lovely day in New England. Days such as these make me want to settle down here and stay a bit longer....I will momentarily set down my red riding hood... (Think Juliette Binoche in Chocolat)...

"Chocolat is about Vianne (Juliette Binoche) and her child (Victoria Thivisol) who are literally blown into a small French village in the winter of 1959. Here she opens a small chocolate shop in the midst of Lent season. This does not set well with this placid community. She ends up converting citizens to love her sinful chocolate and it turns the community upside down."

Ahem.... I would love to convert this town's citizens to love my vegan treats in the midst of Lent!

So, here is a new Vegan cookie from this week's baking adventures. Feel free to use 1/2 of the chili powder if you like less spice. Or, live dangerously and use a bit more. Everyday is an adventure, why not carry that excitement over into the kitchen as well? I may even bust out my red satin heels this week and follow Vianne's lead!

2.25 Cups Whole Wheat Organic Flour

1/2 Cup Cocoa Powder

2 Tsp Baking Soda

1/4 Tsp Coarse Salt

1 Cup Non Dairy Non Hydrogenated Butter Alternative

1/4 Cup Agave Nectar

1/4 Cup Turbinado Sugar

2 Tbsp Ground Flax in 6 Tbsp Water

3 Tsp Cinnamon

1/2 Tsp Chili Powder

Preheat oven to 400 degrees.

Beat sugar, agave and "butter" in the bowl of a stand mixer. Scrape sides of the bowl and add the flax mixture and all of the dry ingredients. Mix until just combined.

Place a bit of extra turbinado sugar in a shallow bowl. Take rounded tablespoons of the dough, roll into balls and drop into the sugar.

Place on sheets lined with parchment about 1 inch apart and flatten a little with the palm of your hand. Bake 6 minutes, rotate the pans and bake an additional 5-6 minutes. Cool on wire racks. Enjoy!

Up next, adventures with Gluten Free Vegan recipes......

NEW Vegan Cinnamon Smores Cookies

Today's NEW Vegan Cookie - Cinnamon Smores

What can I say - except that the cookie base which has a nice graham cracker grit to it makes a great "home base" for this little treat. From there things only get better - dark chocolate and a broiler toasted marshmallow top! OMG it was like camping, but without the bugs, and noisy frogs :-)

BTW The vegan marshmallows are from Sweet and Sara, NYC. They are fabulous and taste amazing. Check their line out at http://sweetandsara.com/

Recipe to come when I am feeling more energetic...

Recipe...

Yoga Alfresco, Yoga Primavera & New Vegan Cookie

From My Yoga Mat Today - The First Crocuses of 2010!!!


I took my Yoga practice OUTSIDE today - it was amazing. I will be practicing outdoors as often as possible and weather permitting now that Spring is in the air!

From my mat flowing through my Ashtanga practice (tried & true, baby), I was able to breathe in clean, fresh New England air, and experience a bright blue sky in each upward dog. It was truly a beautiful day and I am grateful for both the simplicity and efficiency of this practice as well as the weather.

In other news, check out these new Vegan cookies I came up with today - made with almond paste. I said that I was not going to bake anything today but these just happened. I couldn't stop myself.

Try them out, they are incredibly easy and tasty as well. Anyone can bake these cookies!

Always New FREE Vegan Recipes www.AnnaVedaKitchen.com

Anna Maria's Vegan Almond Paste Cookies

1/2 Cup Dairy Free Butter Alternative

1/2 Cup Turbinado Sugar

3/4 Cup Almond Paste

1/2 Cup Agave Nectar

1 Tbsp Ground Flax

3 Tbsp Filtered Water

1 Cup Organic Whole Wheat Flour

1/2 Cup Organic Spelt Flour

1 tsp Vanilla

1/2 tsp Baking Soda

1/2 tsp Baking Powder

Preheat oven to 350 degrees.

Line 2 cookie trays with parchment paper.

Beat the sugar, agave, almond paste, butter alternative, flax, water and vanilla in the bowl of a stand mixer.

Add dry ingredients, scrape down sides of the bowl with a rubber spatula.

Drop by rounded tablespoonfuls onto parchment paper - spacing 3 inches apart.

Bake for 10 minutes, and cool in trays on parchment over wire racks. Enjoy!

Vegan Granola Blends

Cranking out New Recipes here again today!

More to come this week!

NEW! Weekly Pick Up at Mystic BodyWorks!

NEW! Place your orders for Raw, Gluten Free and Vegan Treats at http://annavedakitchen.com/HOME.html
and pick up Tuesday Mornings each week at Mystic BodyWorks located at 42 Washington St. in Mystic CT!

Email your order inquiries info@annaveda.com

NEW Gluten Free and Vegan Items will be added to the site each week!

Sun-dried Tomato Polenta w. Grilled Eggplant & Baking

I made a small batch of Polenta with sun-dried tomatoes last night and decided to jazz it up a bit. Served on top of pan seared radicchio, I added dollops of my fresh pesto and slices of grilled eggplant. It was delicious and gave me that "comfort food" satisfaction that was much needed on a chilly New England evening. (Sprouted mung bean salad was a nice side, not only for color but crunch and, oh yeah, nutritious perks!)

In other news I am back to baking this week so email info@annaveda.com or order online at www.AnnaVedaKitchen.com - we have added my tasty Gluten Free Gingerbread Loaves, the site will be updated later today.

You may pick up your orders when I am at the Mystic Yoga Shala this Thursday from 4:15-5:15pm.

Vegan Nutmeg Agave Pancakes w. Coconut & Dark Chocolate

...Made fresh this morning - once again reconfirming that eating a Plant Based Vegan Diet can be satisfying as well as nutritious. I do not feel that I am missing out on anything in my diet. Being adventurous in the kitchen is fun, and it literally spices up your life! Bon Appetit!

Raw Guacamole Wraps!

Raw Guacamole Wraps - Raw Foods Rock!
Yes, you can actually try a raw foods meal.
1- Make fresh Guacamole.
2- Spoon into Romaine Lettuce Leaves
3-Serve and Enjoy!

See, that was so easy! Raw foods do not have to be weird. Also, try one or two raw dishes a week and see how you feel. These were simple and I used a liitle guacamole "kit" that Trader Joe's sells, which made for a quick guac prep. It even included a little sheet with instructions fo those of you who have not yet made fresh guac. This is a nice alternative to guac and chips btw. Give it a whirl!

Tempeh Teriyaki w. Sushi Rice & My Yoga Journal Comment

Lately Doug has had some great food ideas - Vegan Teriyaki is one of them. I gave it a whirl, now you can as well!

This dish was so easy and extremely rewarding. Seriously.

FYI - Trader Joe's now carries an inexpensive pack of Organic Tempeh.

Keep a few packs on hand for a simple tasty Plant Based Teriyaki.

No meat, no cholesterol, just flavor.

Also Check This Out:

(My Comment on Yoga Journal's Blog!)

http://blogs.yogajournal.com/yogabuzz/2010/01/can-yogis-be-foodies.html

Fast, Easy Tempeh Teriyaki

1 Cup Sushi Rice

1 Pack Organic Tempeh

1/3 Cup Brown Sugar

1 Tbsp White or Rice Vinegar

1/2 Cup Orange Juice (or Clementine)

2 Tbsp Loy Sodium Soy Sauce

1/2 Tsp Sesame Oil

Rinse, drain and then boil the sushi rice in filtered water; cover and set aside.

Slice Tempeh into 1/2" slabs. Coat frying pan with the sesame oil.

Sear the tempeh - cook it so that it browns but do not overcook it.

This should only take 2 minutes per side. Set it aside covered to keep it warm.

Place the Juice, sugar, vinegar, soy sauce in a medium saute pan.

Simmer for about 6-8 minutes, until it starts to bubble fiendishly.

Transfer the rice to a nice bowl or platter, toss the cooked tempeh into the sauce and place it over the sushi rice.

Serve with steamed broccoli or green beans (steam just for a few minutes, nice crunchy greens are the only way to go).

Garnish with sliced oranges and sesame seeds (I ran out so we did not have them this time). Enjoy!

Vegan Banana Peanut Butter Cupcakes

Vegan Banana Peanut Butter Cupcakes

Just because Doug and I needed a treat....and because it is still January here in New England.

The cupcakes have a fluffy banana batter rich with vanilla. The frosting is a thick layer of creamy sweetness with my homemade peanut butter whipped in. These guys did the trick!

Fruit Only "Oatmeal"

Fruit Only "Oatmeal"

Here is a nice way to start any cleanse - take 1 or 2 bananas, mash them and heat the over a VERY low flame for just a minute or 2with 1 tbsp organic apple juice.

Top with fresh raw organic blueberries, and a touch of cinnamon and nutmeg.

I added a dollop of pureed raspberries (mash some raw raspberries and keep in an airtight container for 2-3 days to use as a "sweetener".

Let me know what you guys think. You may also add raisins, cranberries or any dried fruit.

This is a nice way to add a warm dish to any raw/fruit cleanse.

New! Our First Video Recipe - Download it Now!

How To Make AnnaVeda Kitchen's Vegan Ultimate Cookies

Make Vegan Cookies with me - it is easy enough to make with the kids too!

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http://store.payloadz.com/details/783122-Video-Educational-The-Ultimate-Dairy-Free-Cookie-Recipe.html

www.AnnaVedaKitchen.com

What's On My Vegan Plate Tonight?

OK Starting a new blog entry wherein I share with you what is on my dinner plate...

Tonight's AnnaVedaKitchen Menu:

Oven Fried Tempeh

Sage & Mushroom Dipping Sauce

Corn On the Cob

Tossed Greens w. Oil Free Citrus Vinaigrette

Double Chocolate Moist Vegan Cake w. Raspberry Filling

The cakes are cooling (It is a 2 layer cake) so I will post photos shortly once the frosting has set and I slice that bad boy open!

I have spoken lately regarding the fact that we must still enjoy our food, even when we are modifying and consuming a plant based diet. My Yoga practice is very intense so I am doing the work my body needs to stay fit. I also incorporate some cardio for those of you that have inquired about my personal fitness routine.

Today was a very hectic work day for me so I decided that a big deal dessert and dinner were in order. Comfort food Vegan style!

www.AnnavedaKitchen.com will be donating all profits from baked goods and Granola sales to the Stonington Animal Shelter this week - place your order asap so that I can add your order to my to do list!

Fresh Squeezed Orange Juice

Just finished today's juicing - blended Tangerines, Navel and Tangelo Oranges for a really tasty juice. There is nothing like fresh juice on a grey New England monday. I use an attachment on my stand mixer that is a citrus juicer and run the juice into a large measuring cup with a colander nestled on top to keep out the large pulp. When I do my seasonal cleanse, I make a large pitcher of this juice and sip it throughout the day. Otherwise it is just a vitamin rich bevvie to add to your existing diet.

Off to work, now that I have all of this fruit juice energy!

Anna Maria's Vegan Whole Wheat Pizzas

Last night I made my Whole Wheat Vegan Pizzas. I wish I had access to one of those nice NY Pizza ovens my dad had in Mount Vernon, Ossining and New Rochelle, NY back in the 80s and early 90s! However, if you use a nice hot oven and a pizza stone, as I do - you will be pleased...

Here is a really simple and delicious pizza dough recipe which uses Agave Nectar as opposed to sugar.

1 Packet Yeast

1 Cup Warm Water

1 Tsp Agave Nectar

2 Tbsp Olive Oil

1.5 Cups Whole Wheat Flour

1.5 Cus Whole Wheat Pastry Flour

1 Tsp Salt

Pinch of Corn Meal

Proof yeast in water, add agave & oil. Sift together the dry ingredients then slowly add to wet ingredients. Using a strong wooden spoon, combine until a nice dough forms. At this point remove dough and knead very well for about 4-5 minutes.

Cover with a clean kitchen towel - set aside in a well oiled (olive oil) bowl for at least 1 hour.

When ready to make pizzas, cut dough in half flatten out two pies, and let sit without toppings - covered with two clean kitchen towels for at least 30 minutes, on your counter. Toss corn meal and a touch of olive oil onto clean baking bans. Cover pies with your fave toppings and bake in an oven that has been preheated to 450 degrees for 18-20 minutes.

The corn meal ads a nice crunch to the pizzas. Enjoy!

Raw Vegan Coconut Macaroons & Vegan Banana Walnut Muffins

Vegan Banana Walnut Muffins

Happy New Year! Looking for a healthy baked goodie that is egg free, dairy free, and devoid of animal products & cholesterol? Give these Vegan Banana Walnut Muffins a whirl, you will be pleased. Try something new - break out of the stagnant "conventional" baking routine and go Vegan, your body (cardio health, waistline, etc.) will thank you!

4 Ripe Bananas

1/3 Cup Coconut Oil

1/2 Cup Agave Nectar

2 Cups Whole Wheat Flour

1/2 Tsp Coarse Salt

1 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Allspice

1/2 Rounded Cup Chopped Walnuts

Preheat Oven to 375 degrees. Line large muffin pan with paper liners. Mash the bananas with the coconut oil and agave nectar in the bowl of a stand mixer. Add all of the dry ingredients and stir with a spatula or wooden spoon just until combined. Do not over-mix.

Fold in walnuts. Fill liners to the very top and bake for 30 minutes, checking with a thin bamboo skewer at 28 minutes for doneness. I used Large muffin liners (oversize) hence the 30 minute baking time. If you use smaller tins, try testing for doneness at 18 minutes. The muffins should be golden brown and puff up nicely. They will keep well in an airtight container for 3 days, or freeze them in an airtight container, then re-heat in an oven at 325 degrees for 5-8 minutes to enjoy in the future.

Raw Vegan Coconut Macaroons

I had a raw coconut macaroon while in Sedona, AZ last month and they were incredible. Once home, I fiendishly began mixing and chopping raw ingredients until I came up with these. I have been 2/3 Raw Vegan for a while now and it is easier that one would think.

Your energy levels will increase, you will feel light and clean and your fridge will be full of fresh vibrant fruits and veggies! So when you are in the mood for something fun and highly rewarding - get out your food processor. Here is my recipe for these awesome macaroons - they are raw and you do not need a dehydrator - simply refrigerate and enjoy!

3 Cups Shredded Coconut

1/4 Cup Coconut Oil

1 Cup Raw Cashews

1/2 Cup Raw Almonds

1 Cup Agave Nectar

1 Tsp Real Vanilla Extract

Pulse cashews and almonds in a food processor until broken down and only some medium size pieces remain. Transfer this mixture to a large bowl and add all remaining ingredients. Stir with a wooden spoon or strong rubber spatula. Get in there with your hands and mash it all together.

Form large golfball sized macaroons with a tablespoon and your hands, transfer macaroons to a baking sheet lined with parchment paper. Wrap with plastic wrap and refrigerate for at least 1 hour prior to serving. You may also wrap individual macaroons in an airtight container and freeze - simply thaw out before serving.

There you have it folks, resolve to evolve. Make subtle modifications regarding what you eat. You do not need to sign up for any expensive diet program, you simply need to be an aware eater. Start by going veggie one full day per week, you will be amazed at how easy that will be. Then try it for a weekend. So on and so forth....

Next - Exercise, dummy! This is so simple... Go for a walk, head to a gym and get on a treadmill. Try various yoga and martial arts classes at the Y and local studios; poke around until you find a routine that suits you.

The key is to get yourself moving, begin eating "clean" food, and it need not be a "Diet" plan per se. Do not starve yourself, just try eliminating processed foods and animals for a few days at a time. Take a look at your fridge, do you see any leafy greens in there? Get off the internet, go to the market and buy some dark green leafy things. Bon Appetit!