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Hot Carob Drink

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  Mmmm hot carob!  Have you tried it?  If not, you might be surprised to know that it is a creamy, dreamy sweet drink-- like cocoa, but creamier and without the bitterness.  And without caffeine. And without theobromine. And, as I discovered, it helps to settle a wonky tummy (otherwise known as 'diarrhea'). Without creating the reverse 'issues' (i.e., constipation). Or, that is what it did in this household. I am not a medical practitioner, just someone looking for a possible help for a problem and finding many indications that a hot carob drink can 'do the trick'. See this article in Healthline , for example. Please check it out with your own health provider. I have baked with carob powder (muffins, cakes, cookies, bliss balls) and carob chips, but hadn't checked out the hot drink. I like it better than cocoa (hot chocolate). THE SIMPLE RECIPE FOR 1 CUP OF HOT CAROB DRINK: For one mug of hot carob: Slowly heat a cup of non-dairy milk on the stove until it

Eggless Sandwich Spread

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Eggless Sandwich Spread Vegan Egg Salad INGREDIENTS: 14 oz/400 g firm tofu, pressed 3 minced scallions/ or chives 1 medium carrot, peeled and grated 1/4 cup hemp seeds 3/4 cup vegetarian mayonnaise 1 cup alfalfa sprouts 6 pita rounds or buns, bread, etc. of preference METHOD: Using a sharp knife, slice 3 or 4 levels of the tofu block, and then slice small cubes through the 3or 4 levels. Put into a bowl large enough to accommodate all ingredients. Add chives (or onions), grated carrot, hemp seeds, and mayo. Season as you prefer. You can also just let the mayo and the chives carry the flavor. Chill in a bowl with a lid. Add alfalfa sprouts to your pita, wrap, sandwich bread, bun, etc.and then cover with the spread to serve. Enjoy! Find this and other recipes for delicious, easy, savory healthy sandwich spreads and fillings HERE . 

Tunah Spread

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  Tunah Spread This is a very simple spread, a veganized version of tuna spread that can be used on sandwiches, wraps, in pitas, as a salad base, as a filling for buns, and as a snack spread on rice cakes.  The "secret" flavoring is a small amount of kelp or dulse or nori granules. **If you are on blood thinners or other medicines that your health person told you to limit your salt/sodium, please ask about the kelp in this recipe! This warning was on the package of kelp I used. Also, it is a good idea to ask the person in the Health Store where you buy the granulated sea vegetable if that is the best quality that they have in stock. Very cheap sea vegetable granules are more apt to be contaminated by impurities (such as sewage sludge!). But fortunately, there are very high quality organic, clean sea vegetable granules available as well.  INGREDIENTS: 1  14-oz. can of chickpeas (garbanzo beans), drained and rinsed 1/2 cup (or less) low fat vegan mayonaise 2 green onions, snipp

More Satisfying Savory Sandwich Spreads- Plant-Based (Vegan)

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Sandwiches have an interesting history (see the bottom of the article) and most adults today, even the vegan ones, probably grew up eating an array of different types of fillers between the slices of bread that made up their sandwich: peanut butter and jam, egg salad, baloney, salmon, grilled cheese, roast beef, and burgers, to mention a few. Fast forward to the 2020s when the value of  vegan food on the worldwide Market has topped 15 billion dollars , it would seem that millions of folks have opted to at least give plant-based food a try and millions of others are "all in" vegan. Recipes for Healthy, Delicious, Plant-Based, Savory Sandwich Spreads The following recipes were chosen for this article on the basis of their deliciousness factor. They are largely whole food, plant-based, so the ingredients do not include any animal products such as dairy, eggs, meat, fish, or fowl. Salt is used in very small quantities, if at all. Suggested herbs and spices are minimal. As in maki

Samm'n Spread

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  There are quite a few different delicious recipes for this mock salmon spread out there and on the web. This particular recipe is a little lower in sodium, and has no added oils. It is, of course, plant-based (or "vegan" or "veganized" if you prefer). I'm calling it "Samm'n" just to distinguish it somewhat from the fish. This can be whipped up pretty quickly in a food processor or a blender. I would recommend chopping up the celery and carrot into fairly small pieces, and when you are done the processing/pulsing, you may find some large chunks that need to be separated and re-processed after you have removed the spread from the processing container. But the picky-ness is really worth it! It is yummy and makes about 2 1/2 cups or 6 great sandwiches or a topping for a multitude of crackers! INGREDIENTS:     2 cups of raw almonds- store-bought blanched or soaked overnight and "skin" at time of use, by boiling for exactly one minute and rin

Simple Tofu Spread

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 This tofu spread is very tasty and satisfying in that bulky protein way tofu imparts. It is creamy and substantial. Our son thinks it is vaguely reminiscent of *liverwurst*-- not as salty or as greasy or as troubling to think about though. Ingredients: 14 oz. Extra Firm tofu, drained 1/2 cup fine chopped red onion  1/4 cup Tamari or soy sauce 1/2 teaspoon garlic powder 1/2 cup chopped cilantro  1/2 cup walnuts 2 teaspoons peanut butter 1. I made this spread in my small food processor, but you can also make it by hand. Start by either chopping the walnuts finely with a knife or in the food processor. 2. Combine all ingredients in the mixing bowl or the bowl of the food processor. Crumble up the tofu into small chunks. 3. If you using a bowl, you may want to also use a potato masher to get the process of a smooth spread started. In the food processor pulse and scrape down until a nice smooth sauce results. 4. If you are doing it by hand, you might actually need to get in there with your

Carob-Peanut Butter-Date Bars

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Here is another carob-peanut butter recipe, this one with dates, to satisfy any sweet tooth or desire for a fancy dainty for whatever occasion. The recipe was inspired by my son's stopping to take a very pricey date peanut butter bar off the shelf in the health food section of the grocery store where we were shopping together. I checked out the ingredients and suggested we could make a half-pan of squares for about the price of the teeny bar. 😋 (Scroll to bottom of this recipe for other carob recipe links) Ingredients: For the Bars 1 cup medjool dates, pitted 3/4 cup peanut butter 1/2 cup maple syrup 1 cup millet flour (or oat flour) 1/2 cup carob powder 1/2 cup finely chopped nuts (e.g., almonds, walnuts, pecans, or fine coconut shreds) A pinch of salt For the Carob Icing: 1/2 cup carob chips 2 tablespoons peanut butter Nuts for topping (optional) Instructions: Bars: Step 1 In a food processor, combine pitted medjool dates, peanut butter, and maple syrup. Blend until it forms a