Monday, March 29, 2010

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!

Sunday, March 21, 2010

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......


Thursday, March 11, 2010

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...

Sunday, March 7, 2010

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!