Tuesday, December 7, 2010

~Pie Crust~

This is a Super Easy Pie Crust Recipe from the Pillsbury Bake off that I converted.

INGREDIENTS
  • 2 cups Whole Wheat Pastry Flour
  • 1/2 cup Succant.
  • 1 tsp. salt
  • 2/3 cup Earth Balance Buttery Spread. or Shortening.
  • 5-6 tablespoons ice cold water

Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.

Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).

Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.

Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.

Bake according to directions given in the pie recipe being used.

I've Used this Pie Crust Successfully with the Very Berry Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/06/verry-berry-pie.html

And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html

Thursday, December 2, 2010

Gang-Garee-Gai (Yellow Curry with Chicken)


mmmm...... the Smell of Thai Food Cooking in the Kitchen!! So Fabulous!! I LOVE Curry and one of my Fave curry dishes is Gang-Garee-Gai (Yellow Curry with Chicken). The first time I had it I was Pregnant with Roxie and After going to my Midwife appt. I decided to try out a new place for Lunch. Thai Basil in Downtown sac. I ordered and Fell in LOVE and went back and ordered the same thing after every midwife appt. for the rest of my pregnancy!! Now it's been 19 or so months since i have been to Thai Basil to have my beloved Gang-Garee-Gai so i decided to try to make it at home!! after all it is just Chicken, potatoes, onions and carrots simmered in mild yellow curry and coconut milk. Served over Rice!! YUM!Plus an Added Bonus!! I didn't alter this recipe!!! the Real Recipe uses Coconut Milk!! YEAH!! So that is what I have simmering in the pot as type!!
INGREDIENTS
approx 4-6 cups water in a medium stock pot. (I actually prefer 2 cartons of Chicken Broth)
2-3 skin on, bone in chicken legs w/thighs.
1/4 of a large red onion.
4 chopped red potatoes.
a couple handfuls of chopped baby carrots.

approx 3-5 TBSP. Yellow Curry Powder (amount totally depends on the quality of your curry)
1 can of coconut milk. (maybe a little less)
salt to taste


*optional* a quick Drizzle of Honey really brings out the curry flavor
bring all Ingredients except coconut milk to a boil and simmer till chicken and veggies are cooked through. Add the coconut milk shortly before serving!
 

*optional* Serve over Brown Rice and Enjoy!! Deliciousness!!

Tuesday, November 23, 2010

Indian Spiced Curry

I recently found this Curry Recipe!! It LOOKS Fabulous!! I can't wait to try it!! I'll be using Chicken not Tofu. And I'll try to remember to post pix for you after I try it out!!

Ingredients

Serves 4
1 tsp curry power
1 tsp garam masala
4 tbsp vegetable oil, divided
1 block extra firm tofu or 1 lb chicken breasts, cut into 1/2-in cubes
1 medium onion, cut into large chunks
3 cloves garlic
2 tbsp chopped fresh ginger
1 medium onion, finely diced
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 tsp cayenne pepper
1 cup coconut milk
1 cup water
1 (14-oz) can diced tomatoes, including juice
2 tsp salt
Juice of 1 lemon
1/4 cup chopped cilantro
4 cups cooked basmati rice, for serving

Directions
In a medium bowl combine curry powder, garam masala and 2 tablespoons vegetable oil. Add tofu or chicken and toss to coat all pieces. Set aside and allow flavors to develop for 15-20 minutes.

Place a large nonstick pan over medium heat and gently brown curry-oiled tofu or chicken on all sides. Cook in two batches, if necessary. Remove tofu or chicken from pan and set aside.

Place onion chunks, garlic and ginger in the bowl of a mini processor or blender and blend until smooth. Add up to 1/3 cup water if needed to make a smooth paste.

Heat remaining 2 tbsp of vegetable oil in a large nonstick pan over medium heat, add diced onions and cook until golden brown. Remove pan from heat and carefully add the onion/ginger paste to the pan. Be careful, it may splatter. Return pan to heat and cook for 3-4 minutes, and then add coriander, cumin, turmeric and cayenne until well combined. Stir in Silk, browned tofu or chicken, 1 cup water, tomatoes and salt. Cover and cook for 10 minutes. Remove cover and cook 7-8 more minutes. Add lemon juice and cilantro and adjust salt and pepper. Serve with basmati rice.

Friday, October 29, 2010

~Apple Pear Crisp~



Dairy Free-Sugar Free-Comfort filled Deliciousness

~INGREDIENTS~

1 cooking Spray
8 Apples Approx
4-6 Pears Approx
2 tsp. Lemon Juice
1/4 Cup. Succanat

Topping
1Large Egg
3/4 Cup. Succanat
1/4 tsp. Salt
1 TBSP. Cinnamon
1/4 tsp. Cloves
1 1/2 Cup. Old Fashioned Oats
6 TBSP. Earth Balance Buttery Spread.

Instructions~

Preheat oven to 375ºF. Coat a 9- X 13-inch glass baking dish with cooking spray.

Slice Apples and Pears into approx 1 inch thick slices. Place apple and pear slices in a Large bowl. Toss with lemon juice and Succanat; set aside.

Make topping, in another medium bowl, beat the egg. Add succant, buttery spread, salt and spices; mix to combine. Add oats; mix well.

Pour fruit into prepared baking dish and evenly sprinkle oat mixture on top. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool a little before serving!

Notes*
The Apples and Pears Will Cook Down so make sure you fill the pan Full of the fruit.

The longer the crisp is cooled, the more the fruit juices will be absorbed. If the crisp is cut after two hours, the fruit will be a compote-consistency. Let it sit longer and it will become quite firm.

Peeling the fruit is optional.

Add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground ginger for a more robust spice flavor.

Try this recipe with other types of fruit: three pounds of pitted, quartered Italian plums also make a lovely crisp.



Joey Likes it topped with Vanilla Ice Cream!


Monday, September 6, 2010

~Gooey Caramel Corn~

This Recipe is a Carmely, Chocolaty, Sticky, Gooey, Delicious Mess!

~INGREDIENTS~
1/2 Cup of Corn Kernels
1/2 Cup Earth Balance Buttery Spread
1/2 Cup Brown Rice Syrup
1/2 Cup Succanat
1/8tsp. salt
1/8 Cup Grain Sweetened Chocolate Chips

~FIRST~
Pop your Corn Kernels in an Air popper.
Then in a small sauce pan on med/high heat combine the earth balance, brown rice syrup, succanat, and salt. Stir Continuously till it reaches the soft ball stage on you candy thermometer. Then Pour over the top of your Popped corn and stir to coat. add the chocolate chips while Caramel is still hot and continue to stir the chocolate chips will melt and spread all over.

~ENJOY~

I sure Did!!! hehehehe!!

Friday, September 3, 2010

~Crock-Pot Lemon Chicken~

I got this Recipe From Brandy! It is Absolutely Delicious! I altered it slightly. My alterations are in Red to right.

INGREDIENTS

6 Skinless Boneless Chicken Breasts.
1TBLSP. Italian Seasoning.
1/2 tsp. Seasoned Salt ~ 1/2 tsp. Sea Salt
1/4 tsp. Pepper
2 TBSP. Butter~ 2 TBSP. Earth Balance Buttery Spread
1/4 C. Water
3 TBSP. Lemon Juice(bottled is fine)
2 Garlic Cloves Minced 1tsp. Garlic Granules
1 tsp. chicken bullion Granules 1TBSP. Organic All Purpose Vegetable Seasoning!
2 tsp. minced parsley

Put the chicken in the crock-pot. Then putt the remaining ingredients (except the parsley) in a pan on the stove and bring to a simmer. Let Simmer for 5-10 minutes, then pour it into the crock pot over the chicken. Cover and Cook on low for 3-4 hours. Baste the Chicken, Add the parsley, and cover and cook for another 15-30 minutes longer. or until meat juices run clear and is fully cooked. Shred the chicken and Serve over rice.

Wednesday, July 7, 2010

4th of July Cake


For the 4th of July this year I Finally Made this cake! I have been wanting to make it for the past 4 years and I finally have a Dairy Free Whipped Cream Recipe fo it! So I was Finally Able to Make it!
First I baked the Apple Sauce Birthday cake.
Recipe here: http://dejavootriedandtrue.blogspot.com/2009/02/apple-sauce-birthday-cake.html
then right before serving it i made my whipped cream.
recipe Here: http://dejavootriedandtrue.blogspot.com/2010/02/vegan-whipped-cream.html

and I sliced my Strawberries for the stripes and used fresh Blueberries for the blue. I also had some extra strawberries sliced on the side because the cake simply did not have enough berries for me!! It was Delicious!

Monday, July 5, 2010

~Cinco De Meyo Salsa~

This Is MY ALL TIME, ABSOLUTE FAVORITE salsa Recipe!! It is THE BEST Salsa EVER!!
Ashley and I took our 2 Recipes and Combined them in our own way and came up with this!!

~INGREDIENTS~
6-8 Ripe Tomatoes ~ Chopped
1 Red Bell Pepper ~Fine Chopped
1 Yellow Bell Pepper ~Finely Chopped
1 Orange Bell Pepper ~Finely Chopped
4 Serrano Chilis ~Diced
1 bunch of Cilantro ~minced
1/2 of a sweet Italian Purple onion ~diced
1 Bunch of Green Onion ~sliced
4 Avacados ~chopped
1-2 lemons or 1 orange ~squeezed
1 can of corn
1 can of black beans ~thoroughly rinsed
1/8 cup Agave Nectar
Salt Pepper and Garlic powder to taste.


First~
Start with a very Large Bowl. Chop all of your tomatoes and Drain the extra juice from the Bowl. Then Add your Peppers, Chilis, Onions, Cilantro, Corn, Beans, Agave and Spices.
Stir~
Last add your Avocado and pour your lemon or orange juice Directly on them before stirring them into the salsa.

Finally Enjoy. With Chips, or Taquitos, or on top of Tamales, fish, chicken, or as is, whatever your little heart Desires!

Saturday, June 12, 2010

~Verry Berry Pie~



All berries are equal in this recipe, adapted from The Bunnery Bakery & Restaurant in Jackson Hole, Wyoming.


Ingredients:
  • 8 cups (2 pounds) mixed frozen berries(I used a 3 berry blend blueberries, raspberries, and Marion berries)
  • 1/2 cup Succanat ** this amount wasn't sweet enough for me on it's own, but perfect with Iceream on top**
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 large egg yolk

Directions:

1. Preheat the oven to 350°. In a large bowl, toss together the frozen berries, sugar, cornstarch and lemon juice.



2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.

3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.




Take the egg yolk and brush onto the pie, and sprinkle with more succant. Set the pie on a baking sheet and bake for 30 minutes..............



........increase the heat to 375° and bake until the crust is nicely browned, about 20 minutes longer.


You can find the Pie Crust Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/12/pie-crust.html




Sunday, March 7, 2010

~Vegan Victoria Sponge Cake~

So Again I decided to Play with the Egg Replacer! ;) hehehe!! Did I mention that I'm REALLY Starting to Like this stuff?? This Recipe was actually on the back of the Egg Replacer Box, I just altered it to make it work with my Families Food limitations!


~INGREDIENTS~


2 cups. Whole Wheat Flour
1 cup. Succanat
3 tsp. Baking Powder
1 tsp. Ener-G-Egg Replacer
1/4 cup. Earth Ballance Buttery Spread-softened
1 1/3 cup. Water
optional~ Flavor of your choice. I used 1 TBSP. Vanilla

Pre-Heat Oven to 375 degrees.
Mix the First 4 Ingredients Together. add the Earth-ballance and Mix well. Add teh Flavor and water and Mix 2 minutes. Pour into a Greased 8 inch cake pan.
Bake for 30 minutes or until the middle is firm to touch.

We Topped ours with a Vegan Sugar Free canned Cherry Sauce, that was nice and tart. it blended well with the sweetness of the cake. It would have been extra yummy the with the Vegan whipped cream on top.

Friday, February 26, 2010

~Vegan Whipped Cream~

SO I tried this Recipe tonight AND YUMMO!!!! Simply Sinful, Purely Delectable, Delightfully Delicious, Words just cannot describe How AMAZINGLY WONDERFUL this Recipe is!! I am In PURE HEAVEN!! I will Never Miss Dairy Whipped Cream Again!! Try it You'll LOVE it too!


Yield: 2 cups

2 14-oz cans of coconut milk (*Thai Kitchen® Brand coconut milk, unsweetened)
1/2 cup powdered sugar (I Used A little Agave Nectar to taste)

1) Place coconut milk in refrigerator overnight( preferably in the back where it gets extra cold), right-side up. Do not shake.
2) Place mixing bowl and electric beaters in freezer for at least 30 minutes to chill.
3) Remove coconut milk from the Refrigerator and Open the bottom of can and drain off the liquid part.
4) Spoon out the thick coconut cream into chilled bowl.
5) Whip coconut cream with chilled beaters until fluffy, about 30 seconds. Do not over whip.
6) Gently whip in powdered sugar.
7) Keep refrigerated until ready to use. (Holds in refrigerator for several hours.)

*Thai Kitchen® brand seems to have the most usable amount of solid coconut cream needed for this recipe.

to view Instructional video use this link:
http://www.5min.com/Video/How-to-Make-Vegan-Whipped-Cream-100482972

~Papa's Cookies~

Vegan~ Sugar Free~ Whole Grain~

~Ingredients~
-------------------------------------
1 cup Whole Oat Flour
1 1/2 Cup. Brown Rice lour
1 1/2 Cup Whole Wheat Flour
2 tsp. Baking Soda
2 tsp. Salt
2 Cup Succanat
1 Cup Pure Maple Syrup
2 Cups Softened Earth Ballance (or butter)
2 tsp. Vanilla
4 Eggs (or 4 eggs worth of Egg Replacer)
1 Bag of Grain Sweetened Chocolate Chips.
1 Cup Chopped Walnuts.



Pre-Heat Oven to 375 Degrees.

In a Bowl Combine the first 5 Ingredients. In a Seperate Mixing Bowl, Beat the Succanat, Maple Syrup, Vanilla and the Softened Earth Ballance.

Continue to Beat While Slowly Adding the Eggs(or Replacer) and Flour Mixture.

Stir In the Chocolate Chips and The Nuts.

Drop By Rounded Tablespoons onto an UN-Greased Cookie Sheet.

Bake at 375 for 15-20 minutes.

Makes approx: 48 large cookies


The Egg Replacer is My New Favorite ingredient!! It makes the Cookies Hold their Shape soooo Much Better than Real Eggs!

Sunday, February 7, 2010

~YUMMY~ Brussels Sprouts

Dairy Free~ GlutenFree~ Vegan

~Ingredients~

1 lb Brussels Sprouts
1 Shallot or 1/2 Purple onion
3 Cloves Garlic
1/2 C. Olive Oil

Pre-Heat Oven To 400 degrees. Temperature may vary. You want your Sprouts Golden Brown when you are done.

Finely Chop the Shallot and Garlic Cloves. and Mix in a Bowl with the Olive Oil. Let Marinade while you Prepare your Brussels Sprouts


Rinse Your Brussels Sprouts. then Cut off the Bottom of each Sprout and Peel away the Top Layer of Leaves. Then Slice Each one in Half, and Place them Evenly spaced on your Baking Pan.



Take Your Shallot and Garlic Oil and Pour about half of it over the top of your Brussels Sprouts!



Bake for 10 minutes. then Pour the Remainder of your oil mixture onto your Sprouts and bake for another 15 minutes. making total bake time 25 minutes. Take them out of the oven when Golden Brown, and Serve!



I love them because they have a nice little crunchy outside with an amazing caramelized flavor and a softer flavor~full center!