• Feeds

cookies and blt’s

Bet you never thought I’d write a post about BLT’s, huh?  Well, in place of bacon, I used my dehydrated eggplant bacon!

Eggplant Bacon

from Everyday Raw by Matthew Kenney

Ingredients:

  • 1 large eggplant, thinly sliced
  • 1 tablespoon sea salt
  • 1/2 dried chipotle chile, soaked at least 2 hours – omitted because I didn’t have any!
  • 1/2 cup soaking water from the chipotle peppers – omitted, and added a little water instead
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons nama shoyu
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • pinch black pepper
  • pinch cayenne

Directions:


Cut the eggplant in half, then slice thinly to make ‘bacon’ strips.



Sprinkle it with the sea salt and allow to sit for 1-2 hours on paper towels.


In the mean time, blend all of the other ingredients in your high speed blender or food processor.


Press our the extra moisture in your eggplant by blotting it with extra paper towels.


Then, submerge the eggplant in the marinade and let sit 30-45 minutes.




Carefully lay out the eggplant strips onto your dehydrator and dehydrate at 115°F until crispy (mine took about 14 hours – I put it on before I went to bed, and it was done mid-morning).




13.5 hours later, my eggplant bacon was crispy and done!


It tasted great!  Definitely not like real bacon, although I probably haven’t had that in at least 10 years!  It was crispy and the flavor was great, so I’m glad I used the marinade!


To make our BLT’s for dinner, I took 2 slices of sprouted grain bread and toasted them, then spread a thin layer of mustard on each.

I layered the toast with green leaf lettuce, yellow tomatoes and eggplant bacon.


After the sandwich was put together, I put it on our grill pan to press it a little bit.


Yummy!  The eggplant bacon was crispy enough that it really did remind me of real bacon, besides the flavor.  But, then again, I used to eat BLT’s because I liked the crunch, so this works just fine for me!



I served our sandwiches with a side of zucchini and kale chips, which I dipped in ketchup!


Yesterday morning, I took my zucchini chips out of the dehydrator after 9.5 hours!  Here is how they turned out:




They were crispy, just like chips!  I liked the flavor better dipped in ketchup, so next time I will use some kind of seasoning before dehydrating.  I’m thinking even italian seasoning would be delicious!

For dessert I made some Super Charge Me cookies from Eat, Drink and Be Vegan.

Super Charge Me Cookies

adapted from Eat, Drink and Be Vegan

makes 12 ‘ice cream scoop’ sized cookies


Ingredients:

  • 1 cup quick oats (i used rolled oats)
  • 2/3 cup spelt flour (i used whole wheat pastry flour)
  • 1/4 tsp sea salt
  • 1/4-1/2 tsp cinnamon (i used 1/2 tsp)
  • 1/8 cup unsweetened coconut (i used 1/4 cup)
  • 1/4-1/3 cup raisins or other dried fruit ( i used 1/3 cup raisins)
  • 3-4 tbsp carob (to be vegan) or chocolate chips (i used 4 tbsp dark chocolate chunks)
  • 1 tsp baking powder
  • 1/3 cup flax meal
  • 1/2 cup pure maple syrup
  • 3 tbsp almond butter (i used Futter’s Almond Haze)
  • 1.5 tbsp vanilla extract
  • 2 tbsp canola oil (i used coconut oil)

Mix all of the ingredients together, scoop with an ice cream scoop and place on a cookie sheet.

Bake at 350°F for 13 minutes.

I took my cookies out after exactly 13 minutes, and they were perfect.  Enjoy!!

These cookies were great.  It will be my new go-to cookie for awhile now.  They are extremely east to make, and I normally have all of the ingredients in my pantry!

kale chips

Is anyone else exhausted today?!  I’m not sure what it is, but it has been a long day…and I feel so tired!  So, I turned today into my rest day, and skipped my workout.  The thought of getting out of my bed this morning was like torture. 🙂

Brant and I were finally both home at the same time tonight, so we got to make dinner (or I watched Brant make dinner). 🙂  We had some veggies to use up, so he made up a veggie pasta dish and kale chips for us.

Our veggie pasta had the following:

  • 1 green bell pepper
  • 1 head of brocolli
  • 12 spears of asparagus
  • 1/2 red onion
  • 1/2 pound whole wheat shell pasta
  • 1 jar sun-dried tomato basil pasta sauce

Mix it all together and serve sprinkled with parmesan cheese!

On the side, we snacked on some kale chips.  If you haven’t tried them, definitely give them a try!  They are crunchy, salty and delicious (just like real potato chips – kind of…)!

Kale Chips

  • Take some kale, wash it and tear into small pieces

  • Place it on a cookie sheet

  • Spray or drizzle with olive oil

  • Sprinkle with salt and parmesan cheese

  • Place in the oven at 400°F for about 10 minutes, until crispy and browned on the edges.

Enjoy by themselves, or dip in ketchup like I do!  Yum!!

For dessert, I tried a new vegan organic turtle that was sent to me by Futters Nut Butters!  It’s a new treat that they are adding to there already amazing line of nut butters and treats.  It is right up my alley – no butter, no corn syrup, just all natual ingredients!!  Yum yum yum!!

quinoa with oven roasted tomatoes

What is quinoa?  Quinoa (pronounced: KEEN-wah) is an annual herb of the goosefoot family that is cultivated for its starchy seeds which are used as food and ground into flour.  It is a high-protein whole grain which contains essential amino acids.

We love quinoa and made another delicious quinoa dinner tonight!  The prep didn’t take too long, but make sure you get the tomatoes into the oven early because they will definitely take the longest.

Oven Roasted Tomatoes

Ingredients:

  • Cherry Tomatoes
  • Splash of Olive Oil
  • 1 tablespoon Brown Sugar
  • Pinch of Salt
  • Pinch of Pepper

Directions:

  • Preheat oven to 350°F
  • Cut cherry tomatoes in half

  • Place open side up in a baking dish

  • Spritz or drizzle tomatoes with olive oil

  • Then sprinkle with brown sugar, salt and pepper

  • Place tomatoes in oven, and bake for 30-40 minutes, depending on size.  Keep checking every so often to see if tomatoes are done.  They should be slightly wrinkled and very tender.

  • Our tomatoes cooked for 30 minutes!  Let tomatoes cool before serving.

Quinoa with Vegetables

adapted from 101cookbooks.com

Serves 4-6, depending on type of dish

Ingredients:

  • a splash of extra-virgin olive oil
  • a pinch of fine grain sea salt
  • 1 onion, chopped
  • 1.5 cups rinsed quinoa
  • 1 cup corn, fresh or frozen
  • 1 1/2 cups kale, finely chopped
  • 1/3 cup pesto
  • 1/3 cup pumpkin seeds, toasted
  • 1 cup oven roasted cherry tomatoes (recipe above)

Directions:

  • Place 1.5 cups of quinoa and 3 cups of water in a saucepan; bring to a boil

  • Once it comes to a boil, cover and simmer for 15 minutes or until tender.  When ready, quinoa will have small spirals off of each seed.

  • Meanwhile, heat the olive oil and salt in a saute pan over medium heat.

  • Add onion, and cook until tender.

  • Add quinoa and corn and cook until hot and sizzling.

  • Once sizzling, add the kale and cook a few minutes until wilted and tender.

pre-chopped

chopped

  • Then add the pesto (we used store bought, but you could make your own!) and stir until well blended.

  • Once mixed, add the toasted pumpkin seeds and stir.

(place on a baking sheet, and toast for a few minutes until browned)

  • Serve with oven roasted tomatoes on top!

We both loved this meal!  The pumpkin seeds gave it crunch, and the tomatoes added a little sweetness to the dish.  The pesto was not overpowering at all, just a little flavor.  Give it a try!

Does anyone have any delicious quinoa recipes that are a must try? Or is their another grain that you love?