Vegan Dill Pickle Feta Spread

Image
Vegan Dill Pickle Feta Spread I tried a few recipes for vegan feta but none of them quite achieved the sharp, slightly acidic saltiness that I was looking for. I imagine I could have come close if I had used more salt (probably a lot more salt) and likely a juiced entire lemon. I think I may go for more lemon juice, but I definitely won't be 'upping' the salt level.  So. In an impulsive moment, prodded by the hungry adults in the other room, I jacked up the acidic code with a tablespoon of apple cider vinegar and another jolt of dried dill. When I next taste-tested it, I was reminded of dill pickles-- without actually having used such an ingredient. Dill pickles have become a luxury in this household (they are, i ndeed, also   a luxury item in the grocery store these days-- especially our preference, the dill pickles made by a more natural fermentation process.) Quite delicious, if I do say so myself. I hope you agree! INGREDIENTS: 1 cup well-cooked or canned, drained, and
Post a Comment

Vegan Carob Waffles

The delicious vegan Carob Waffle 
(NOT Pancake)

I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is!

And it is soooo YUMMY!  I am not exaggerating!

 INGREDIENTS:

2 cups of whole wheat flour

2/3 cup of raw carob flour

1 tablespoon baking powder

1/2 teaspoon baking soda (without aluminum)

1 very ripe mashed banana

2/3 cup granulated sugar

1 1/2 cup of non-dairy milk (I used soy)

1/2 cup of filtered water

2/3 cup of grape seed oil

*all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to.

**I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them.

***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items.

METHOD:


1. Set your waffle iron on the highest setting and heat it up.

2. Pour in the measured milk, water, oil, sugar, mashed banana and sugar into a large bowl. Whisk to combine.

3. Put a large strainer over the bowl and sift in the dry ingredients-- wheat flour, carob flour, baking powder and baking soda-- into the wet ingredients. Combine. It might be somewhat lumpy but it will work out well. Don't overmix it.

4. When the bell sounds for the waffle iron, use a 1/3 cup measuring cup and pour the batter on the iron. 

5. Top with available fresh fruit, berries, or thawed frozen berries, jam, ? and maple syrup, apple sauce, etc. 

6. Enjoy!

I hope you love these as much as we do! If you come up with a variation of this recipe, let me know in the comments below! If you want to show off your waffles, feel free to use hashtag #organicgranny on Instagram or come over and join the Organic Granny Veggie Recipes group on Facebook and post your picture there! 

Other Delicious Carob Recipes:

Peanut Butter-Carob Energy Balls

Carob-Banana Cake

Carob-Peanut Butter-Date Bars

Hot Carob Drink

Carob-Peanut Butter Muffins

You can order Missy J's delicious organic carob products online (and get a $10 coupon-affiliate link ) or order roasted carob powder from Amazon (affiliate link). Thank you for your support!  You might also find it in your health food aisle at your usual grocery store or at a local whole foods store. 

Comments

Post a Comment

Popular posts from this blog

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

Image
Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g      Raw Walnuts, ground fine 1/3 cup/72 g    Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust:  this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id
Read more

Quick Mexican Tortilla Casserole with Cheeze Sauce (Healthy Choices Wellness Workshop)

Image
Quick Mexican Tortilla Casserole with Cheeze Sauce This is another one of Dr. Darlene Blaney's fab vegan recipes from the Healthy Choices Cooking Demo that was held at our Comox Valley Adventist Church on the weekend of March 27-29, 2015. This was a favourite that day for many of us! First off, I would go ahead and make the "cheeze sauce"recipe: CHEEZE SAUCE INGREDIENTS 1 C.     Raw Cashew Pieces 1/4 C.   Nutritional Yeast Flakes 1 T.     Braggs All Purpose Seasoning 1          small Garlic Clove Pimento , unpickled (pimento is just roasted red bell pepper!) 1/2 C.   filtered Water 3 T.      fresh Lemon Juice 2 T.      finely chopped Onion 1 tsp.     Celtic Sea Salt Blend all the above ingredients together and set aside. QUICK MEXICAN TORTILLA CASSEROLE INGREDIENTS 1       small Onion , minced 1 C.   Salsa 1       Red Bell Pepper , chopped and seeded 1       large bunch Spinach , chopped 4 C.  thick Tomato Sauce 1 recipe of " Cheez
Read more

Shirley's Sweet and Sour Sauce

Image
Pineapple Sweet and Sour Sauce   This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring).  Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's.   INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.
Read more

Lentil Roast, a Healthy Choices Vegan Recipe by Dr. Darlene Blaney, PhD Nutritionist

Image
Here is the delicious recipe for a Lentil Roast, as presented by Dr. Darlene Blaney at the Healthy Choices Cooking demo and sampling at our Comox Valley Adventist Church on March 2, 2015. Wish you could have been there! INGREDIENTS 2 C.        cooked Lentils (Beluga or green lentils work well) 1 C.        finely-ground Pecans 1 3/4 C.   Soymilk (or other unsweetened non-dairy milk of choice) 1 small   Onion , chopped finely 1/2 tsp.   Celtic Sea Salt OR   1 T. Bragg All-Purpose Seasoning 1/2 tsp.   Poultry Seasoning 1/4 tsp.   Garlic Powder 1 1/2 C.  Crushed Cornflakes* ( Nature's Path Cereal ) METHOD Mix well all ingredients together in a bowl. Pour into a lightly oiled 9" square casserole dish. Bake at 350 degrees F. for 1 hour. * crushed cornflakes can be substituted with crushed corn chips or other unsweetened cereal flakes, crushed plain crackers, dry bread crumbs, panko, mashed potato flakes, and crushed croutons.  Tonight's lentil roast
Read more

Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)

Image
Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2  tsp. Celtic Sea Salt  Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powder Sea Salt to
Read more

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)

Image
Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill!  Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/  Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g  Sage *1/2 teaspoon/ 1.5 g  Thyme *1/2 teaspoon/1.5 g  Basil *1/2 cup/60 g  Celery , finely diced *1/2 cup/30 g  Parsley , chopped *1 tablespoon / 7.5 g.  Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g  Coconut Oil * 1 cup/240 ml.  Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1.      In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon  Coconut Oil  3.  DISSOLVE in 1 C. Boiling Water: *2 organic Vegetable Bouillo
Read more

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Image
This pecan nut roast is one of the most popularly viewed recipes on this site.  And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video  where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans?  Substitute walnut pieces). Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour   Spoon in the pecan nut roast and cove
Read more

Apple Duff Dessert (Suggestions for Gluten-Free and Vegan Subs)

Image
Mary Lou Johnson is our Church's star dessert-maker.  Here is the picture of a torn-apart Apple Duff she made for a recent Fellowship Dinner... yes, it was delicious! As the Irish baker in the video (following) states, the apple duff is "not the prettiest dessert in the world" but delicious, nonetheless.  I've taken the recipe in the video and made it both gluten-free and vegan, and somewhat less sucrose-sweet (by using lower-glycemic-indexed Coconut Sugar vs. regular brown sugar). GLUTEN-FREE and VEGAN PIE CRUST: 1 1/2 C. Gluten-free All-purpose Flour (Bob's Red Mill or Pamela's or other) 1/2 tsp.  Salt 1/2 C.    Organic Coconut Oil, cold, not melted 4 - 6 T.  Almond Milk Combine the flour, salt and coconut oil in a bowl and use a pastry blender to cut the mix until it looks like coarse meal Sprinkle on the Almond Milk and mix together with a fork until it is combined and moist Press or roll into a rectangle between two pieces of wax paper.  Remo
Read more

Russian Potato-Green Bean-Sauerkraut Soup (Vegan, Gluten-Free)

Image
A bowl of this delectable Russian potato-green bean-sauerkraut soup (or borscht) will satisfy your tastebuds and your need for something warming and filling on a cold fall or winter evening.  I have vegan-ized the recipe to eliminate any animal products and use an easy-peasy cashew sour cream recipe that you can find on our Veggie School site HERE , or feel free to use a commercial vegan sour cream (or even the real stuff if you are flexitarian). There is no flour thickener, so no worries about gluten. INGREDIENTS 1 T. Coconut Oil (or veggie oil of choice) 1 large or 2 medium Onions , cut in half and sliced thin 2 C. Green Beans, cut in small pieces or left large 3 large Potatoes , peeled and cubed (or unpeeled red potatoes)  5 C. filtered Water or vegetable broth 1 T. dried Dill (or fresh, slightly more)  1/2 C. Cashew Sour Cream recipe (cashew pieces, lemon juice, water, coconut oil) 3/4 C. Sauerkraut and Juice Salt and/or Pepper , to your taste METHOD:  Heat o
Read more

Vegan Dill Pickle Feta Spread

Image
Vegan Dill Pickle Feta Spread I tried a few recipes for vegan feta but none of them quite achieved the sharp, slightly acidic saltiness that I was looking for. I imagine I could have come close if I had used more salt (probably a lot more salt) and likely a juiced entire lemon. I think I may go for more lemon juice, but I definitely won't be 'upping' the salt level.  So. In an impulsive moment, prodded by the hungry adults in the other room, I jacked up the acidic code with a tablespoon of apple cider vinegar and another jolt of dried dill. When I next taste-tested it, I was reminded of dill pickles-- without actually having used such an ingredient. Dill pickles have become a luxury in this household (they are, i ndeed, also   a luxury item in the grocery store these days-- especially our preference, the dill pickles made by a more natural fermentation process.) Quite delicious, if I do say so myself. I hope you agree! INGREDIENTS: 1 cup well-cooked or canned, drained, and
Read more