Organic Granny

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

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

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

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

Maple-Brown Sugar Glazed Tofu is a gift to you if you enjoyed ham as a part of your celebrations back in the day and were feverishly looking for a recipe online that gives you back some of that experience.  You will be missing the salt-piercing tongue paralysis of a cured ham, but you will also be missing the very dangerous cholesterol.  Tofu is the way to go if you want to enjoy a piece of "sham" with your Christmas or Thanksgiving.  And for those of you with religious proscriptions, it's CLEAN-- it's not even meat.  So win-win. Want to know MORE about the health benefits of Tofu? Watch Dr. Michael Greger's videos HERE .  So here we go with the INGREDIENTS (3 ADULT SERVINGS) 1# Block of Organic, non-GMO, EXTRA FIRM Tofu (bought mine at Costco) 1/2 C. Pure  Maple Syrup OR Blackstrap Molasses (Molasses gives a darker glaze) 1/2 C. Brown Sugar 1 T. Dijon Mustard 1/4 tsp. Cinnamon 1/2 tsp. Ginger Powder Salt and Pepper to taste (May want to

These five delicious vegan -- plant-based, no-animal-products-involved, you-make-yourself-- recipes are probably strike a familiar chord for you and quite possibly their non-plant-based form had a place on your "comfort foods" list before you decided to "go vegan". Remember Dim Sum?  Well, you can get together with your vegan friends and enjoy that joyous experience again! 恭喜发财 / 恭喜發財 (Gōngxǐ fācái) Happiness and Prosperity!   1. SEA-VEGGIE ROLLS (or rolled salad)   Mmmm-- these veggie rolls might not fit into your "Chinese food" box/idea, but it is one wonderful way to capitalize on all the raw greens that could potentially go into the salad course of a vegan Chinese meal, and includes the sea vegetable (nori) that is pretty common in many traditional Chinese and other Asian meals.  Check out the instructions for putting this awesome wrap together at Raw Foods For Truth .  (Go for the recipe, stay to browse all their other salivatory images l

These delicious chocolate chip cookies have chickpeas in them! And walnuts!  They are very tasty and healthy, with good Omega oils and proteins.  The cookies are soft inside and crunchy on the outside! The chocolate chips are, of course, a bonus! INGREDIENTS & Method: 1. Preheat the oven to 350F, 180C or gas mark 4).  Line a sheet pan with parchment paper. 2. Put the following together in a medium mixing bowl and stir until combined: 1 1/4 C. (180 g) pastry flour 1 tsp.     (15 g)  baking powder 1 tsp.     (15 g) baking soda 1/4 tsp.  (4 g)  Salt 3. Put the following together into a food processor and blend until smooth: 1 1/2 C. (246 g) cooked chickpeas or 1 can (15 oz), rinsed and drained 1/4 C.    (120 ml) Nondairy Milk 2 tsp. (30 g)   Vanilla or Almond Extract (I used Almond) 1 C. (225 g) packed Brown Sugar 4. Mix in the wet mixture from the food processor with the dry items in the bowl.  Then mix in: 1 C. Chocolate Chips 1 C. Walnut Pieces