Skip to main content

Posts

Blueberry Nice Cream on Raspberry Chia Pudding

Blueberry Nice Cream on Raspberry Chia Pudding If you follow the recipes on Organic Granny (you can do that on this site itself, or by joining the group on Facebook called Organic Granny Veggie Recipes ) you will know that I have a longstanding relationship with chia seeds .  These high protein, high omega3 tiny seeds just happen to be the base for many of my dessert recipes-- either as a primary content or as a binder-- and some other recipes as well.  I sometimes make up something called Chia Gel-- basically, chia seeds gelled in water-- and keep it on hand in a mason jar in the fridge.  I often use the gel as a base for the puddings.  You can find out more about the chia gel and how to use it HERE .  Find more recipes at the base of this recipe post. RASPBERRY CHIA PUDDING INGREDIENTS: 2 Cups Organic Chia Gel (make ahead of time, up to 24 hours) 1/4 Cup Organic Raspberry Jam or Jelly (vegan is preferred - or blend and sweeten ripe fresh or frozen berries) 1 Cup Non-d

Recipe for Chickpea Tofu: By Ally

A dear long-time friend has passed along this recipe for Chickpea Tofu for anyone who is sensitive or allergic to Tofu (soy). INGREDIENTS: 1/2 cup "Raw" Chickpea Flour 1 1/2 cup Water Pinch of Turmeric METHOD: Dissolve 1/2 cup of Chickpea flour in 1/2 cup of the water.  Add a pinch of Turmeric powder for colour. Heat remaining cup of water over medium heat. Add in the Chickpea paste and whisk/stir, scraping sides down. When the mixture is boiling and thickened, pour into a pan and let it cool.   Cut into desired shapes after completely cool.  Ally also states that she often eats it with a Burmese Salad:   Fried Onions and Garlic along with Green Spring Onions, Tamarind Juice, chopped Cilantro and optional Chili pepper and Fish Sauce. You can even easily avoid a trip and expense of buying chickpea flour! Make your own in a Vitamix or food processor. A pound of dry garbanzo beans from your bulk food supplier will make 3 cups of flour in the Vitamix in a fe

Chickpea (Garbanzo Bean) and Spinach Patties- Burgers (Vegan, Gluten-Free)

This chickpea-spinach patty or burger recipe grew from some consternation with a commercial brand of chickpea-spinach burger that had more than a few ingredients, a few of which I felt could be excluded from a recipe and still have the same flavourful and 'kind' appeal without those ingredients.  Plus, as an ethical vegan, I was not crazy about the idea that the particular brand is just a side line for a longtime "meat packing company."  While I think it is wonderful that there are an amazing number of vegan "meats" hitting the market, I don't think that I am reduced to buying a product that is likely just a way for this company to capture some of the 'new' revenue coming in with vegan foods, while they continue to support the factory-farming of animals, their "inhumane" slaughter  (is there a humane way to kill a sentient being to eat?) and the ongoing other ethical and morale concerns perpetrated by the meat industries. So, y

Spelt-Caraway Scones - Vegan Recipe

Today would have been my Irishy Grandma's 115th birthday. She would have loved these.  Happy St. Paddy's Day!  INGREDIENTS 1 Flax Egg     (1 T (7 g) flaxseed meal + 2 ½ T(37 ml) Water beaten up together in small bowl) 3/4   cup  unsweetened Non-Dairy Milk such as Almond, Hemp or Oat Milk 3/4   cup   spelt flour  1 1/4   cups  U nbleached All-purpose Flour 1   T  B aking Powder 1/4   cup  Maple Syrup 1/2   tsp  S ea Salt 2 T. Caraway Seed 1/4 C. dried Currants 6   Tbsp   room temperature coconut oil  (scoopable, not liquid or frozen) (or vegan butter) Icing: 1 c. Icing sugar 2 T milk 1/4 tsp orange zest.   Method Preheat oven to 400 degrees Farenheit Whisk in bowl: flax egg, non-dairy milk and maple syrup. Set aside. In another larger bowl whisk together flour, baking powder and sea salt. Using a pastry cutter or your fingers, cut in the coconut oil until pea-sized clusters form Spill in caraway seeds and currants Add wet ingredients a