Homemade Vegan Butter with Radishes and Toast (Lecithin, Soy, Nut, Gluten and Dairy Free) + the Homemade Life by Molly Wizenberg

The realization that one can make homemade vegan butter is jaw-dropping. No more plastic tubs. No more unpronounceable ingredients. The future is no longer bleak... Exaggeration? Possibly. I'm prone to dramatization. But we're talking truths here. Vegan Butter - although a bit of an oxymoron - is possible and attainable in your own home. And for dairy-free and vegans everywhere, that is a brighter future.

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Most recipes for vegan butter use a lecithin and a gum. I'm sensitive to gums so I tend to avoid those and I wanted to use things I already have in my pantry (and if you've made my coconut milk cheddar, you will too). I've had vegan butter on my To-Do List for quite some time but I didn't get the gumption until I read the Books for Broads March & April book pick:

This radish toast recipe was inspired by  A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg. She blogs over at Orangette. Her beautiful stories and witty food humor were incredibly enjoyable. Although not dairy or gluten free, the recipes were elegantly simple, mouth-watering, and inspiring. And that's ultimately what I look for in any book - Inspiration. Parisian romance is a plus.

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Homemade Vegan Butter (nut, lecithin, gum, soy dairy, and gluten free)
1 cup coconut oil *
3 tsp agar agar powder (avilable on amazon)
1/2 cup coconut milk (plain and unsweetened - almond also works well)
1 tsp apple cider vinegar

3 TB grapeseed oil
1/2 tsp salt

*If you don't like the coconut oil taste use Refined Organic Coconut Oil which doesn't have the coconut-y flavor that extra virgin or unrefined does.

1. Put coconut oil and agar agar powder on medium heat in small saucepan until it starts to have a rolling boil. Remove from heat and let cool five minutes.
2. Meanwhile add apple cider vinegar to coconut milk.
3. Pour all ingredients in a food processor or vita mix. Blend two minutes or until completely incorporated. Put in fridge (or freezer for quick solidity).

To make the Radish Toasts:
Vegan Butter (Recipe above)
Black Pepper or Favorite Flaky Sea Salt
2 Bunches of Radishes
Gluten-free Toast (I used Udi's Gluten-Free Whole Grain Bread) but it would also be delicious on one of my favorite recipes from the talented Sarah Britton from My New Roots - this sprouted and leaven-free life-changing loaf.

Toast bread slices, top with butter, radish slices, and flaky sea salt or cracked black pepper.

Enjoy!

Question of the Day: What do you plan to do with your vegan butter?

*Just a note, I've not attempted baking with this vegan butter but as soon as I do, I will let you all know how it turns out!

Vegan Mother's Day Brunch (dairy, gluten and egg free)

To mothers everywhere....
We appreciate you.
We love you.
We cherish you.
We adore you.
Treasure you.

And we want you to have a wonderful, relaxing day where you know we appreciate all those times you swiped our dirty noses, woke with us in the middle of the night, filled our bellies with hearty, nutritious foods (and we appreciate those nights where you broke down and let us eat hot dog mac & cheese), and most of all, we appreciate you encouraged our hearts.

YOU are special.
YOU are unique.

And we want to take this day to celebrate you, MOM!

And this Mother's Day celebrate Mom with an easy yet nutritious and tasty lunch.

What's on the menu, you ask?
Sparkling Lemon Hibiscus Tea
Quinoa and Arugula Salad with Roasted Lemon and Asparagus
and Vegan Lemon Mousse with Vanilla and Cardamom

Most of the prep can be done ahead so Mother's Day can be relaxing and easy. Great for mothers with toddlers who want something special but not a lot of time.

 

 

Sparkling Lemon Hibiscus Tea
1/3 heaping cup Hibiscus petals (I buy from Mountain Rose Herbs)
2 cups water
Sparkling Water or Lemon Sparkling Water (I used Pellegrino)
Limoncello *for virgin version, use notes below

*Juice of 2 Lemons with 2 Tb agave

1. Boil water and hibiscus petals then simmer for 15 minutes. Let cool.
2. Fill glasses with 2 parts sparkling water, 2 parts strained hibiscus infusion, and 1 part limoncello

Quinoa and Arugula Salad with Roasted Asparagus and Lemon (serves 2)

1 cup pre-cooked quinoa
1/2 cup pecans (or other nuts/seeds)
2-3 organic lemons, sliced 1/4"-1/3" thick
1 lb asparagus
Handful of craisins and goji berries
Dress with extra virgin olive oil, white balsamic vinegar, and red pepper and salt

1. Preheat oven to 400.
2. Toss asparagus with oil and spread out with lemon slices on a baking sheet. Bake for 20 minutes, turning halfway through. Add pecans and bake another 3 minutes.
3. Layer plates with arugula, quinoa, pecans, asparagus, lemons, and dried craisins and goji berries. Sprinkle with extra virgin olive oil, white balsamic vinegar, sea salt, and red pepper (or black).

*Steps 1 & 2 can be done ahead of time and are delicious served cold if prepping beforehand.

 

 

 

 

I just love cardamom and I think it really makes this mousse have a little more pizzazz. If unfamiliar with this spice, try using the seeds from three pods. Cardamom and vanilla bean pods are available to order from Mountain Rose Herbs.

 

This mousse also happens to dole out a nice size of protein, making it all the more appealing as a dessert... or maybe for breakfast by itself.

 

Vegan Lemon Mousse with Vanilla and Cardamom (serves 2-4)

 

14 oz package extra firm tofu

Juice of 2 Lemons

Gratings of 1/2 lemon

1/4 cup agave nectar

4 cardamom pods *  (available from Mountain Rose Herbs)

Seeds from 1/2 vanilla bean (I purchase my vanilla from amazon)

Assorted Fruit of Choice

2 TB tapioca starch

 

*If you don't have cardamom pods or don't like them, it still tastes delicious without.

 

1. Crush cardamom pods with flat blade of knife. In mortar and pestle, crush the seeds from pods.

2. Add all ingredients to a blender and blend til smooth.

3. Refridgerate until ready to serve. Serve with fresh fruit like sliced banana, strawberries, and mango.

Enjoy!

 

I hope you all have a wonderful Mother's Day! What are your plans for this weekend?

 



I buy my herbs from    

Celebrate Earth Day with Raw "Dirt Brown"-ie Earth Truffles and a "Greener than Grass" Smoothie

Happy Earth Day!

There is no dirt or grass in either of these recipes so don't be alarmed!

However there is everything delicious... chocolate, almonds, vanilla and dates in our "Dirt Brown"-ies and bananas, calcium-rich sesame and spinach in our "Greener than Grass" Smoothie!

This smoothie is one of my all-time favorites. I love enjoying it in the evening with the calcium-rich sesame seeds and dark greens and potassium-rich banana. Sesame seeds (what tahini is made from) meld wonderful with banana and a touch of vanilla and date. It has a wonderful "earthy" flavor so I've been saving it to post for Earth Day although I usually just call it Green Sesame Banana.

Feel free to substitute any dark green for the spinach. I'd recommend kale or any other local greens (make it truly eco-friendly)! Also for a grown-up version, add 1/2 - 1 teaspoon ground Green Matcha Tea powder available from Mountain Rose Herbs.

Almonds are a great food to mix with dessert ~ they have a neutralizing effect on blood sugar spikes. They also have a natural affinity for chocolate and dates!

For another fun trick, gather twigs or straws and stick the Earth truffles on one end, making Earth Pops!

"Dirt Brown"-ie Earth Truffles
1 cup almonds
10-12 Medjool dates
3 TB coconut oil
1/3 cup cocoa powder (or more for richer browner)
1/3 vanilla bean (these are still on sale on amazon)
Pinch of salt
1. Add dates and almonds to food processor. Process until coarsely chopped.
2. Add remaining ingredients and process until ball starts to form like dough.
3. Shape into round "Earth" shapes. Refrigerate.

"Greener than Grass" Smoothie
1 frozen banana
1 cup unsweetened non-dairy milk of choice
2 Medjool dates
1/4 cup sesame seeds
Large Handful of Baby Spinach (or other green)
1/2 tsp vanilla extract or seeds from 1/3 of a vanilla bean

1. Blend all ingredients in a high-speed blender until smooth.


How are you celebrating Earth Day? And are there any gardening books you enjoy?

In the spirit of Earth Day, I've downloaded these two books to enjoy:

 
The Dirt-Cheap Green Thumb: 400 Thrifty Tips for Saving Money, Time, and Resources as You Garden
and
Don't Throw It, Grow It!: 68 windowsill plants from kitchen scraps

Vanilla Beans Sale on Amazon

Vanilla beans are on sale again on Amazon! With Free shipping!

Premium Madagascar Vanilla Beans - 7 beans JR Mushrooms brand $6.95
Premium Bourbon-Madagascar Vanilla Beans - 16 beans JR Mushrooms brand $11.45
Premium Madagascar Vanilla beans 1/4 lb by JR Mushrooms or approx 27 beans $15.75

I've ordered this brand many times and am amazed at the quality! Great buy on vanilla beans! And would make a lovely tuck-in gift for Mother's Day or Bridal Showers!

(Deal found via One Hundred Dollars a Month)



 

Learn how to make your own Homemade Liquid Vanilla Stevia here on Sweet Roots!

Also learn how to make your own non-alcoholic vanilla extract.

 

Other recipes on Sweet Roots that uses vanilla:

Chocolate Chip Breakfast Rug (Hubby favorite)

Creamy Vanilla Date Frosting

Maple Almond Shortbread Cookies

Peanut Butter Cookies

Homemade Marshmallow Root Marshmallows

Living and Raw Omega Green Parfaits

Baked Oatmeal

Strawberry and Date Chickpea Blondies

Brownie Bites

Vegan Lemon Infused Pudding Cake

Carrot Cake Smoothie

 

 

Grain-free Molasses Cake + the Kitchen House

This last month a dear friend picked out the The Kitchen House by Kathleen Grissom for my Books for Broads book club.

Overall, we enjoyed reading the book. It wasn't an easy read - a few parts were hard to stomach and on more than one occasion, you wanted to shake some sense into one of the narrators. It certainly made the reader wonder. But that's what makes a good book, right? The characters were tangible, their voices real and their moments of vulnerability made my heart ache. Lavinia and Belle are characters that you won't be able to shake.

In the back, the author Kathleen Grissom supples a recipe for molasses cake, also found on the book's amazon page. I used that as an inspiration to create a grain-free molasses cake as a few of my friends and family are currently eating grain-free. I topped it with a spicy and tangy ginger glaze sweetened with apricots.

For a paleo friendly version, use 1/3 cup dark, dark honey. It won't have that unique molasses richness but it will be equally delicious.

Grain-Free Molasses Cake
5 eggs
1/3 cup molasses
4 Tb melted coconut oil
2 cup almond flour
1 TB flaxseeds
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp allspice

1. Whisk eggs until slightly frothy and consistent color throughout. Add molasses and coconut oil.
2. Grind flaxseeds and combine remaining dry ingredients together.
3. Whisk dry into wet until incorporated. Pour into greased or parchment lined 8x8 pan (or a circular cake pan would work).
4. Bake in 350 preheated oven for 30 minutes. Remove. Let cool then spread with ginger apricot glaze.

I soak the apricots before I make the cake then when baking the cake or right after baking, make the rest of the frosting.

Ginger Apricot Glaze
1/2 cup packed apricots
3 TB honey
1 tsp dried and ground ginger *
1/4 cup coconut milk
1/4 cup cashew pieces

Boiling water

*This is quite spicy so if you'd prefer use only 1/2 tsp ginger or less

1. Soak apricots in boiling water for at least twenty minutes
2. Blend all ingredients in a high speed blender until thick and yogurt-like.
 Spread over cake! And enjoy!

Inspired by

Someone mentioned that this cake looks like a cheeseburger. It does, doesn't it? But NO way does it taste like a cheeseburger (just in case you were wondering)!

No-Chick Noodle Soup (vegan and gluten-free)

Maybe we can call this chicken optional... Feel free to add cooked chicken if you're omnivore or even follow directions below to poach raw chicken in the broth.

There is nothing quite like a bowl of hot noodle soup on a cold day. And to have it gluten-free? I won't argue with that!

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The trick to this noodle soup is Asian rice noodles or rice sticks. I found these at a local Asian market... You can also find a six pack of Thai Kitchen Stir Fry Rice Noodles on amazon.

No-Chick Noodle Soup (vegan and gluten free)
6 cups broth (vegetable or chicken)
1/2 package rice noodles (8 oz of a 16 oz package)
1/2 lb carrots
Half a celery (including greens)
Bunch of parsley
1/2 onion (optional)
4-6 cloves garlic
1 Bay Leaf
sea salt and pepper to likeness

Optional Protein Upgrades: tofu slabs roasted in oven OR chicken (directions below)

1. Chop vegetables in slices. Add vegetables and herbs to broth.
2. Meanwhile, pour boiling water over rice noodles.
3. When vegetables are almost cooked through (about 20 minutes), add drained rice noodles.
4. Boil until noodles are cooked to likeness (about 5 minutes).

Serve with cracked pepper! (and homemade vegan cheesy crackers if you like)

*Roasted Tofu Upgrade
Dice package of tofu into 1/2-3/4" cubes and toss with ground garlic and a little olive oil. Roast in a 350 preheated oven for 15-20 minutes or until slightly browned and crispy exterior. (You can do this while cooking vegetables). Add to soup then serve.

*Poached Chicken Upgrade
Add skinless chicken breats with vegetables to broth. Boil 10-12 minutes or until chicken is cooked through. Remove chicken from pot and continue to cook vegetables for remaining 8-10 minutes. Shred the cooked chicken. Add noodles and then the shredded chicken back to the pot and cook for another 5 minutes. Voila!

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