Monday, July 31, 2017

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...
 
 .                               .
The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding.

I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid.

The ingredients are:

  • 1/4 C. Chia Seed
  • 1/4 C. Liquid Honey (or other sweetener of choice)
  • 1/2 tspn. Vanilla Extract
  • 2 C. Soy Milk (or other non-dairy milk)
  • Strawberries and Blueberries (or other fruit/berry combinations) as you like
THE METHOD

  1. Put all the above ingredients (in order) into a quart-size Mason Jar
  2. Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds
  3. Put lid on jar and place in fridge overnight (or at least 4 hours.)
  4. Scoop pudding into small bowls or small jars (1/2 pint) and serve



I'm not sure why the 
Mason Jar method
works so well, but it certainly 
seems to do the trick...
The whole glom melds
together and there are
no big lumps if you take
the time to do a thorough
whisking at the start of
the recipe.

Enjoy!!






Here are some other chia pudding recipes you might want to try:
Mango-Orange Chia Pudding Parfait


Blackberry-Orange-Avo-Goji Chia Pudding Parfait

Chocolate-Avo-Banana Chia Pudding Parfait

Sunday, July 16, 2017

Non-Churn Vegan Mango Black 'n' Blue Berry Ice Cream, Dairy-Free, Soy-Free, Gluten-Free

Well, it is hot summer and my grandies are coming to stay for a while!!  Is there any better excuse to make ice cream?

 I will make a lot of ice cream.  It will be vegan (no dairy, no eggs, no other animal products- ha) and gluten-free.  It will contain something out of our garden.  It will be sweet but low on common sugars, sugar-less if possible.  It will be relatively low-fat meaning that I won't be using nut purees as the primary base and will likely opt out of using full-fat coconut milk, yummy as it is.  Most of all, it must be creamy and absolutely delicious.... here is the first attempt at the above.

INGREDIENTS

2 1/2 C. Almond or other non-Dairy Milk
2 1/2 C. Frozen Mango Chunks (I buy the organic brand at Costco)
1 T. Arrowroot Powder (or Tapioca Starch or Oat Starch)
1 T. Vanilla (in Alcohol)
2 T. Maple Syrup
1 very ripe avocado
Berry syrup or Jam, your choice (I used blackberry jam made with stevia)

METHOD

  1. Combine all ingredients EXCEPT THE JAM/SYRUP in your blender carafe.  I use a Vitamix, but if you have a less powerful blender, do in smaller batches.
  2. Blend until smooth and creamy
  3. Pour into muffin tins-- either 6 or 12.  I used a silicon muffin pan with extra-large cups and only filled up 6.  Silicon is great because after freezing the ice cream just pops out.  But with the metal tins you just have to sit them in some warm water in your sink for a few minutes for them to pop out as well!
  4. Freeze the Blend for about 3+ hours or overnight.  Needs to be firm.
  5. Use about 2/3 of the muffin-cup-blender pucks first, just mushing them and mashing them in the blender until they transform into an ice cream-textured mass.... and they WILL.  Don't overblend them into a smoothie (although, you might well enjoy that as well)
  6. Pour into a pan (with a lid) and smooth out
  7. Step 2: Blend the remaining pucks with about 1/2 to 1 C. of Berry syrup or Jam, with the same consistency as the ice cream blend above (#5)
  8. Spread the Berry Blend over the Mango blend and put lid on pan and refrigerate again for an hour+

Enjoy as you would any ordinary tasty frozen treat... I'm guessing my grandies will want ice cream cones, so that is why we tried ours out on.  It also makes a yummy pancake dressing.

You might also like the following other vegan ice cream recipes (I know we do!):

Monday, May 15, 2017

Mother's Day Tribute from Alyza to her Mother...


My Mom
She has a large shaped heart 
in a pint sized body.
She has a warm smile on a cold day.
She is a hard worker with soft hands.
She laughs at my jokes and 
cries when I'm hurt.
She's tattooed in my heart and
 in my thoughts forever.
I love my mom.
©Alyza2017

Monday, May 8, 2017

Cranberry-Orange-Chia Muffin Recipe, Vegan, Whole Food, Delicious!

Cranberry-Orange-Chia Muffin Recipe

Back in the day when people arrived at your door with baked muffins (does that happen any more?) I remember replicating a delectable recipe for orange-date muffins that involved cutting up a whole orange-- skin and all-- and putting it in my blender with those dates that came in hard little blocks from the Co-op, and of course, sugar, eggs, raisins, and oil and probably milk.

I got a craving for that fruity, yummy muffin.  I wondered if such a recipe existed for a vegan, oil free muffin with similar ingredients and taste.  Well, I did find a similar yummy-looking muffin recipe from the Vegan Richa blog, and made a few adjustments to get some of the "old" longed-for texture and taste in the recipe below.  See what you think!

INGREDIENTS: 


  • 1 C.+ 2 T. organic seedless Orange Juice and Pulp
  • Peel from 1/2 organic Orange
  • 4 T. Chia Seeds
  • 1/2 C. Sugar (I used organic brown sugar)
  • 1/2 tsp. Vanilla (I didn't have Vanilla, but did have Orange Extract)

  • 1 1/4 C. Flour (I used organic Spelt)
  • 1/4 tsp. Baking Soda
  • 2 T. Baking Powder
  • 1/4 tsp. Salt (I subbed 1/4 C. Nutritional Yeast Flakes)
  • 1/2 C. fresh Cranberries (or Frozen, or could use other tart berry of choice)

METHOD:

  1. Peel 2 nice organic Naval, Seedless Oranges and segment into the blender.  Blend up and measure out the required amount (above).  Drink the rest, or set aside for someone else.
  2. Combine peel from 1/2 of an orange and the Orange Juice and blend until smooth.
  3. Add in the Chia seed and let it hydrate for about 15+ minutes in the Juice
  4. Line a muffin tin (smaller cups) with paper cup liners or pull out  a Silicone set for super-quick clean-up and no muffin liners needed.
  5. Set the oven to preheat at 375F (190C)
  6. Blend together orange juice mix, chia seeds, sugar and vanilla
  7. Add in flour, baking soda, baking powder, salt and blend until smooth. Throw in cranberries briefly at the end-- they do not have to be pureed-- you could just mix them in before pouring mix into the cups.
  8. Pour or spoon batter into cups to make 8 - 12 muffins (depending on size of cups)
  9. Bake for about 20 minutes, although baking times vary for different stoves and altitudes.  Check for doneness at 20 minutes.
  10. Set on counter in pan to cool for about 5 minutes, and then remove to cool more on a rack (about another 20-30 minutes).

Sunday, May 7, 2017

Yummy Chocolate-Avocado-Chia-Banana Pudding Parfait (Vegan, Whole Food, Plant-Based)

Chocolate-Avocado-Chia-Banana Pudding Parfait

Spent some time in the garden prepping the soil for planting and needed a bit of a treat for the hard dirty work (ha) so decided to try this lovely chocolate chia pudding recipe.  Then, to amp it up a little for people who love banana cream-chocolate parfait or pie, I decided to add a few layers of really ripe banana.  Hope you like it as much as I do!

Makes about 4 Parfaits

INGREDIENTS:

4 T. Chia Seeds
1 C. Almond Milk (or other non-dairy milk of choice)
Flesh of 2 Ripe Avocados
4 T. Organic Cocoa Powder (or Raw Cacao Powder)
4-6 T. Maple Syrup
1/8 tsp. Cinnamon
1 Ripe Organic Banana

METHOD:

  1. Assemble ingredients and measure out in advance (or, if less OCD than I, skip this step)
  2. Stir chia seeds and almond milk together in the canister of your blender. Let sit 20 minutes.
  3. Add other ingredients (except the Banana) and blend until silky smooth
  4. Layer Banana and chocolate-chia pudding and garnish with fruit, nuts, or lemon balm (or other mint) leaves.
  5. Eat or chill in fridge for a couple of hours.







Wednesday, March 29, 2017

Vegan Spring Frittata

 
This "vegan frittata" is a take-off on the Persian egg dish often called "koko sabzi" and
baked up for the New Year (March 20th or thereabouts).  The lovely green fresh herbs really celebrate Spring!  I have used some traditional ingredients (the herbs) and some non-traditional ingredients (umeboshi plum vinegar, almond milk, nutritional yeast, and of course, the tofu.)  I think of this as a World Recipe.

Ingredients:

  • 2 C. Organic Fresh Parsley, finely chopped
  • 2 C. Organic Fresh Chives, finely chopped
  • 2 C. Organic Fresh Dill, finely chopped
  • 1 tsp. Tamari
  • 1/4 C. Plum Vinegar
  • 2 pkgs. Extra Firm Organic Tofu
  • 1/2 C. Almond Milk
  • 1/2 C. Nutritional Yeast
  • 2 tsp. mixed Kosher Salt and Black Pepper 
  • 1 T. Garlic Powder or 1 Clove Garlic, finely chopped

Method:

  • Preheat oven to 350F/177C   - Cover the bottom of a casserole pan with parchment paper
  • Saute the Herbs in a small amount of filtered water until limp in a large pan
  • Add in the Tamari, Salt and Pepper
  • Blend together in a Food Processor (or use a potato masher by hand): Tofu, Plum Vinegar, Almond Milk, Nutritional Yeast, and Garlic.
  • Pour the Tofu Mixture into the large pan with the Herbs and mix well over low heat just until all ingredients are well combined
  • CAREFULLY pour the entire content of the pan into the casserole and Bake at 350 degrees for abut 35-40 minute

Friday, March 24, 2017

Organic Granny's Older Granddaughter Blogs Here....

Today in the Mall a little girl came over to Grandma
when she was going to take a picture of us and
asked if we wanted her Mom to take our picture.
  So cute! L: Grandpa, Alyza (Me)
(Organic) Grandma and Angelika.
Hello my name is Alyza and I am 11 years old. I have a sister named Angelika, two parents, 3 grandparents and we have two cats named Ginger and Aiyansh. Ginger is a short-haired blonde-orange tabby cat and Aiyansh is a short-haired grey tuxedo cat. We got our two kittens about a year ago.

This week has been great-- my grandparents came to visit us on our Spring Break.

Today was fun but a little sad because when we went to the mall to buy me a pair of shoes (white Adidas court shoes with black stripes) we couldn't find a pair in my size, although we looked in about 6 or 7 stores. We also made a trip to a different Mall to get a Roblox gift card for my sister, but they were out of stock for the $10 ones!

For now, I will wrap it up.








Happy Puppy Day!

Wednesday, February 8, 2017

Veggie Tofu Stroganoff - Vegan, Gluten-Free

This Veggie Tofu Stroganoff really hits the vegan spot on a sunny, snow-y day-- or for a summer supper-- well, for anytime, really!


Oh, Mama, this is soooo delicious! Here are the ingredients (with suggestions for subs):

  INGREDIENTS FOR 4-6 PEOPLE/ VEGGIE TOFU STROGANOFF

  • Extra Firm Organic Non-GMO Tofu Block (16 ounces/ 450 g)
  • 3 T. Organic Soy Sauce (Tamari) (could be GlutenFree)
  • 1 Organic Garlic Clove, Minced or Grated
  • 1 T. Vegetable Oil (or 1/4 C. Water if on Oil-Free Diet)
  • 2 C. Chopped Red Onions
  • 1 Large Bunch of Fresh Organic Chard, Stems Chopped Separate/Leaves Chopped
  • 1/2 tsp. Salt
  • 1 tsp. Hungarian Smoked Paprika (or ground mild Chipotle)
  • 2 C. Peeled and Sliced Carrots
  • 2 C. Mushrooms, Cleaned and Sliced (I used Baby Bella)
  • 1/2 C. Dilute Apple Cider Vinegar (about 1/3 Vinegar/ 2/3Water) or 1/2 C. Dry Red Wine
  • 1 1/2 C. Organic Tomato/Basalmic Pasta Sauce (Good deals at Walmart & Costco)
  • 1- 2 C. Organic Quinoa (I used the Mixed Colors)
  • 1/2 C. to 1 Cup Almond Sour Cream (or can use a store-bought variety-- but not so much fun!)

METHOD:

  1. Soak the Almonds for the Almond Sour Cream the night before and prepare sometime before the preparation o the Stroganoff.  Give yourself an hour+ to prepare the stroganoff for the night's meal.
  2. Cut the Tofu Block horizontally in 3 equal size layers and then cut the block vertically into 27 cubes (3X3 show up on the top of the block and with the other 2 layers=27 cubes)
  3. Toss Tofu Cubes in blend of Soya Sauce (Tamari) and Minced or Grated Garlic.  Coat well.  Set aside and stir occasionally while prepping other veggies.
  4. Warm the Oil in a large Soup Pot on the stove.  Add the Onions, the Chopped Chard Stems and the Salt.  StRir for about 10 minutes.
  5. Add in Paprika or Chipotle and Sliced Carrots.  Cover and Cook for 5 minutes.
  6. Add the Mushrooms and Apple Cider Dilution (or Wine); Cover and cook for 5 minutes.
  7. Add Tomato Sauce and Chard Leaves.  Cover and bring the mixture to a gentle boil.  Reduce heat and simmer until everything is tender and fragrant. (5-10 minutes)
  8. Add the Tofu Cubes in their Tarmari-Garlic marinade and simmer for 2-3 minutes.


20 Minutes before serving, cook Quinoa according to package directions (I generally cook 1 Cup Quinoa in 2 Cups Water-- Bring it to a boil and then turn down to LOW heat, cover, and cook until water is absorbed and quinoa is translucent.


Plate by putting a layer of fluffy Quinoa, followed by the serving of Stroganoff, and topping with the Almond Sour Cream.  My husband likes a sprinkling of Chipotle on his Sour Cream.

Enjoy!