Tag Archives: low sodium

Broiled or Grilled Peaches with Caramel Sauce

Posted by LD in Beginner Recipes, Meatless Monday Desserts, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , , , ,

In the summer there are a few fruits that just beg me to eat them. Peaches are definitely one of them. The thing about peaches however is that other than eating them raw, putting them in iced tea, or making a galette I was always afraid to do much else with them. I mean they are soft and super juicy and I feared that any sort of cooking would reduce them to a sticky mess. Well the other night I proved my own fears wrong.

peaches

I invited a few of my guy friends over to have a cookout at my home with my husband and I. I made spiced vanilla cupcakes from the box (Organics brand using egg replacer and a dash of Penzey’s Cake spice then finished them off with a vanilla sugar). Then I took fresh peaches from my local Whole Foods in Swampscott and sliced them in half cut out the pit and put the oven on. The grill was off limits since my husband had been grilling steaks on there for the guys and I was not putting my peaches on that mess. Yuck.

The result was a softened warm juicy half peach enrobed in a quick stovetop caramel drizzle next to a slice of delicate vanilla spice cake. It was heaven and it was quick. Even the guys sighed when they ate them.

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Here is how I did it:

3 peaches
Coconut Spray Oil (like Pam but with Coconut Oil, I use Spectra brand)
1 Earth Balance Buttery Stick
1 cup brown sugar
1/3 cup Soy Creamer

  1. Preheat oven at 400degrees.
  2. Wash peaches to slightly de-fuzz them.
  3. Slice peaches in half and remove the pit.
  4. Spray a cookie sheet with Coconut Oil.
  5. Melt 2tbsp of earth balance in a teacup in the microwave and baste the inside and outside of the peaches until well covered.                                                                                                                          peach preperation
  6. Place peaches flesh side down on cookie sheet with fuzzy side up.                                        peaches baking
  7. Bake until they appear to be bubbling juices out about 15-20minutes.
  8. Then turn the broiler on to HI, move the peaches to the top rack, and broil until brown and black spots appear on the top of the peaches about 3minutes. This simulates the grill marks you would get if you grilled them instead. If you were to grill them you would do something similar with keeping them on the top shelf until then were cooked and soft and then bring them down to the lower grill grate to get the grill marks on them.                                          peaches broiled
  9. In a medium sauce pan mix brown sugar, remaining butter, and soy creamer over medium until melted and combined. Be careful it does not burn and stir often.
  10. Once caramel is reduced remove from heat.
  11. Drizzle peaches with caramel and serve with your favorite cakes or ice cream!

SERVES 6.

(WW Points for just Broiled Peach – 3pts for 2 halves)

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Enjoy!

XOXOX, The Hippie Gypsy

Grilled Tropical Fruit Kabobs

Posted by LD in Beginner Recipes, Meatless Monday Desserts, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

When I was just out of college I moved into my first place on my own. I always had roommates or suite-mates prior to that point in my life. After about 2 months I moved out of that apartment because someone had stolen the tires off my car and kicked down my door to rob me in a 30 day time span.

In an effort at safety my parents had me move to a quiet remote spot. My parents helped me find the most magical beachhouse on Point Shirley in Winthrop, MA. I loved this little house more than anything. My parents even bought me my first grill since I had a porch and mini backyard with my beach view. I learned quickly that if you are having people over for a party in which you intend to grill. You should not turn on the grills gas ahead of time without igniting it or else it will all simply seep out and you will not be able to use the grill (I thought I was preheating it like one would an oven). Luckily people were only coming for snacks and dessert so I improvised my grilling techniques and held my grilled fruit kabobs over the open flame of my gas stove. The party was great and no one even noticed my poor cooking abilities and naivety. They did however love my kabobs!

Now that I am older and wiser (and giving recipes to others) I say, be like I was when I was 22. If you can’t complete a step because you don’t have that fancy tool or you live in a place that you can’t grill or what have you, Improvise. It will always work out. Food is nothing to be afraid of. If it looks terrible at least it may still taste good! If it doesn’t, there is always the company to enjoy! You just need to be creative. No one will die or go home hungry. They will just stop at McDonald’s.

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Grilled Tropical Fruit Kabobs

1 container of Sweet and Sara (R) Toasted Coconut Marshmallows

1 box/bag of bamboo skewers (soaked 5-15minutes in warm water)

2cups Cubed Pineapple

2cups Shredded Sweetened Coconut

3 Starfruit sliced thin

2 mangoes cubed

1lb strawberries

1 container of melon balls (honey dew, seedless watermelon, or cantaloupe)

4tbsp melted Earth Balance (R) Butter Sticks (with a basting brush)

Vanilla Sugar (for sprinkling) ( I use Penzey’s)

1/2 bag of SemiSweet Vegan Chocolate Chips (melted in a bowl) (I use 365 brand)

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  • Prepare your grill or open flame to be of medium heat.
  • Melt Chocolate in a bowl in the microwave or a fondue pot. Keep a spoon nearby for drizzling the kabobs.
  • Place shredded coconut on a platter so that you can roll your kabob in it.
  • Lightly baste all hard fruits that will be directly on the grill with melted Earth Balance.
  • When stacking your fruit on the skewer, do not do it all at once. Place the thicker fruits like pineapple on first and place on the grill for 2-3 minutes (they need more time and won’t fall through the grate). Then the softer fruits and marshmallows and hold over the open flame like you are at a Camp Fire! this prevents them from falling through the grate or falling apart on the grill. Softer fruits will burn quicker and watery fruits may drip causing spitting flames so holding it over is a safer option.
  • Once the fruits are dripping just a tad you know that the sugars are extracting and the kabob is ready.
  • Drizzle the kabob with melted chocolate, sprinkle with vanilla sugar, and roll in coconut. Serve (or Eat) Immediately.

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NOTE: These are always a hit and the kids love to be able to make their own! If you want to prepare some in advance for a kids party, grill some starfruit ahead of time then use all softer fruits and marshmallow along the base (for when they grill their portion) and top with the starfruit for a “magic wand” effect. You can also get graham crackers and make fruit smores as well!

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XOXOX,

The Hippie Gypsy

Grilling for Vegans: What to Eat and How to Make it

Posted by LD in Beginner Recipes, Holiday Recipes, QUICKIES!, Shopping Vegan, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

As grilling season approaches I realize that my husband gets so excited his heart may just explode. I say it is from the meat heavy dishes and he says it is from the amazing Weber Grill my father got him as a present. Whatever the case is I make him grill me veggie burgers, corn, whatever. And he has started to become an expert. No grill baskets needed. So here is my veg-lovers guide to eating at a barbecue without all the looks (except of envy) and the extra equipment!

1. Invest in fresh veggies. The frozen kind will not be able to hold up to direct fire. Save those for the wintertime when you are feeling lethargic and uninspired.

2. Buy tinfoil/aluminum foil. This is a cheaper but I admit a less ecofriendly option to grill baskets but it is reasonable especially when you have a bunch of people hitting up your home on a hot day. You can just toss out the oil salty foil after and worry about that sink another day. And no cross contamination!

3. Invest in an olive oil mist sprayer. I have the one from Macy’s that I also know Martha Stewart sells. It works and doesn’t slather on too much oil.

4. The only seasoning you need is salt and pepper. That being said take any veggies you want and spray them season them throw them on tinfoil and grill to your hearts desire. I am a big fan of grilling corn, chopped broccoli florets, Portobello mushrooms, zucchini, summer squash, and tomatoes. My Aunt came over the other day with pineapple and my husband grilled it right on the grill no foil needed and we topped our burgers with it.

As for a good grillable burger. Which is every vegan’s 10million dollar question… My husband makes my Vegan Boca Burgers on foil on the grill or Dominix Eggplant Burgers. Perfect with a little ketchup and mustard!

A good grillable sausage? I am obsessed with Tofurky’s Beer Brats. I mean obsessed. No foil needed and I will eat them year round. We also do soy hot dogs and all seem to be good so I just get whatever is on sale. The kids don’t notice the difference but on a side note cook them in a hot dog toaster or microwave. The grill sometimes overcooks them fast. You can place on for a second after for the grill markings.

Enjoy!

XOXOX,

The Hippie Gypsy

Banana Walnut Chocolate Chip Muffins: The Joy of Vegan Baking Adaptation

Posted by LD in Beginner Recipes, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , ,

So I love muffins and chocolate and bananas and my “Joy of Vegan Baking” Cookbook so when I saw a recipe for Banana Walnut Chocolate Chip Muffins I passed out in a heavenly rush on my kitchen floor! All jokes aside the recipe was easy and yummy and hit the spot. I could make a ton of them for a work related early morning meeting or just to snack away at throughout the week for the whole family. I even brought some to my neighbor’s house last night for the kids and they became the “best muffin I ever ate” by the 8year old omnivore at the house. So that being said, I knew I had to throw the adapted recipe up. The “Joy of Vegan Baking” calls for more chocolate chips which I am usually game for but in this case they were crumbling apart from the chips so I cut them in half and it was perfect. I also added a little more vanilla and some flaxseed powder. The muffins keep well and are pretty good ingredient wise with nuts, seeds, and 4 bananas. Can’t beat a semi-healthy muffin! Enjoy!

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INGREDIENTS:

2cups All Purpose Flour (I use unbleached from Trader Joe’s)

1 1/2 teaspoons Baking Soda

Pinch of Kosher Salt

1 Cup Vegan Sugar (Whole Foods has a good one)

1/3cup Canola Oil (Vegetable will work but Canola is better)

4 Bananas ripe or brown (deep yellow work best although brown are a little sweeter)

1/4 cup water

1 tbsp Mexican Vanilla Extract

1/2 cup Vegan Semisweet Chocolate Chips (green package at whole foods)

1/2 cup chopped raw walnuts

OPTIONAL: Add 2 tbsp powdered flaxseed for a little extra goodness, it won’t effect the flavor or texture!

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LET’S BAKE!

Place paper in muffin tins. You can use folded parchment or just any good old cupcake paper wrapper. I have tons of old Christmas ones so red and green it is!

Preheat oven to 350 degrees.

Get two bowls to mix in. One for wet ingredients one for dry. The larger one for the wet ingredients as you will add the dry to this mixture later.

Flour, Baking Soda, and Salt in on bowl (optional flaxseed powder). Lightly whisk to combine everything well.

Next, in the larger bowl or the “wet” bowl mix the oil and sugar until it looks like a yellow slushy.

Mash in the bananas to the “slushy” mix. Then add water and vanilla. Combine well.

Now sift the dry mix into the wet mix slowly. I would add about 1/8 at a time then stir in completely and sift in the next bunch to avoid those bubbles of lumpy dry mixture.

Once all is combined well stir in chocolate chips and walnuts.

I did not add walnuts to one batch at the request of my neighbors kids the other day and the muffins were still deemed the “best muffin she has ever had”. 8 year old approval is a good thing especially an 8 year old omnivore! So nuts or no nuts they are A-OK. Moving on…

Scoop mixture into cupcake pan/cups. I use a 1/4 cup measuring cup if my Ice cream scoop is unavailable.

Back for 25minutes in a gas oven it may take closer to 30 in an electric oven.

Take out, cool, and eat.

Traveling Vegan: Snacking your Way to Athleticism

Posted by LD in Beginner Recipes, QUICKIES!, Traveling Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I was athletic prior to my vegan days. I ran a half marathon just months before being given, what I felt at the time was, a life sentence of veggies. My life has turned around for the better since that event over a year ago and it is about to change again! This week I will be allowed to begin my athletic streak again! The doctors gave me the A-OK to start running or cycling or whatver-ing! I was so excited I joined a gym with free spin classes and yoga! Then I got a call from my new trainer and her question about my diet hit home. I have never been an athlete while vegan. No more lean chicken breast or broiled fish or hard boiled eggs. What should I be eating before my Saturday training session?

So I started first by cutting my calories this month. I was consuming far too many. I use the Calorie Count app on my phone www.calorie-count.com and it is great, Weight Watchers is another great option www.weightwatchers.com but costs about $15 a month for their online food logging service. I prefer the free  calorie count online or app service, it even gives you a letter grade on your eating habits. Now the tough part is what calories are good for this new athletic lifestyle? I have talked to some friends, fellow runners, my old trainer, and referenced some sites. The best advice I was given: more protein less oil. So I went on a hunt for a new protein shake and since I tried one I liked at “The Seed” conference in NYC, I am going to start there and itemize how my training goes or adapts with it. So here is my recipe for the protein smoothie that will start of my travels to the gym, pre-run, and anywhere else I go!

1 packet or serving Vega Vanilla Chai Protein Powder (available at Whole Foods or online)
1 serving frozen tropical fruit blend (again whole foods has a banana, strawberry, mango mix I love)
1 banana
1-2 cups of milk (the suggestion was Rice but I only had unsweetened almond milk or vanilla coconut)
1 tbsp freshly ground flaxseed powder

I place it in the blender with the milk, powder, flax, and banana on the bottom and the frozen fruit is like ice on top. I like a little more milk because it is not as thick but my friend likes it thick so it melts over a period of time in the morning. This is a dense treat so remember it is a whole meal not just a snack! Enjoy!

PS I will keep you updated on how this works at Saturday’s training session!

Moroccan Salad with Chopped Apricots and Sliced Raw Almonds

Posted by LD in Beginner Recipes, Meatless Monday Appetizers, Meatless Monday Family Dinners and tagged with , , , , , , , , , , , ,

I loved potlucks pre-vegan because I would get to try all kinds of yummy creations at work, church, neighbors homes, wherever.  When I became vegan I looked at these like a kid picked last in kick ball. I felt left out, unwanted, and underrepresented. How can I participate in an event that never accommodates me. There are large crockpots of meatballs and beautiful casseroles and of course someone brings cake and pie. All made with cream, butter, eggs, and meat. It smells good but alas I am out of the game. I pray for the person who brings bread and salad. However is that what I really want? No I want to bring and eat a delicious yummy array of foods and casseroles. So since it is summer dive into this Couscous salad that everyone will like but it gives you those carbs you need to get through an event without bringing Seitan or Tofu or something the carnivore’s may dub “weird” and not scoop a side dish of!

I built this recipe off one I saw at the Wynn Hotel and Casino in Las Vegas at their Buffet (although I think they may have added soy yogurt). As some of you may know, Steve Wynn turned vegan in 2010 and made my travel much easier so I make Las Vegas a travel destination now. Every restaurant at his hotel is required to serve a vegan menu in addition to its standard fare. So please go take a trip to Vegas grab some Couscous salad, hit it big on the slots, and then send me a message and tell me all about it!

Ingredients are simple:

4-6 cups prepared Pearl (Israeli) Couscous

1/2 cup of sliced raw almonds

1/4 cup -1 cup Orange Juice

1 tsp-1 tbsp Salt (for boiling water that couscous is in)

 1 tbsp Curry powder (or more to taste, I use Penzey’s “Balti” Curry Powder)

1 bag diced dried Apricots (get the bright orange ones from the salad section)

Because your event size may vary I am going to be vague in this recipe.

Make your couscous per the instruction so that it is not sticky but dry and loose. Always salt your water with at least 1 tsp if not 1 tbsp of kosher salt. While still hot add the orange juice in small amounts, so it cooks down a bit.

Add the curry to taste. I start with a tablespoon and then go from there while the OJ is still warm in the couscous. I like to add a dash of turmeric to bring a nice yellow hue to the couscous without adding too much flavor, parsley will do this as well by adding a fleck of color.

Next, add almonds and diced apricots when the couscous has cooled. I use about 1/2 cup almonds and a whole package of apricots that I diced or cut into small pieces with meat scissors. This adds the crunch and sweetness you need to balance the dish.

Refrigerate until event. Serve chilled.

PS My mother hates curry so I called this Moroccan Salad and she ate it!