Sweet, Sweet Sunday

Visions of Veganism—Milk

A second ingredient that I am learning to substitute now that we are trying to eat more “politically correct” is milk.

Typically it’s easy to replace the milk with another non-dairy milk at a one-for-one ratio….such as replacing 1 cup of dairy milk, with 1 cup of the fdollowing…

  • almond milk
  • coconut milk
  • hemp milk
  • oat milk
  • rice milk
  • soy milk

Most of these non-dairy milks also come in different flavors—such as plain, vanilla, and chocolate.

Three brands of non-dairy milk that are commonly availa ble are…

Finally, even though you can basically substitute the dairy milk asked for in a recipe with the same amount of almost any of these non-dairy milk, these are a few things to remember when choosing which non-dairy milk to use, tsuch as…

1.Choose the plain flavor for non-baking needs.

2.  Choose the milk that you use in the recipe based on the recipe that you are making…(or whatever you already have on hand)…For example, if you are making a baked good that contains nuts, use almond milk…If you are making anything rropical, use coconut milk.

3.  Coconut milk contains more fat than most other dairy-free milk and has a much richer taste, giving your recipes an actual coconut taste instead of being neutral….so only use coconut milk with foods that complement the coconut flavor …such as in a curry or some sort of tropical dessert.

4.  If the recipe only calls for a very small amount of milk, you can you use water instead.

5.  If you are using sweetened milk, you might need to use a little less sugar in the recipe.

6.  Make sure the the milk that you buy does not contain sweeteners….you can do this by either check ing the list of ingredients or look for products that have been specifically labeled as unsweetened.

7.  Soy milk and rice milk both have mild flavors that can be used with a variety of other ingredients….and is probably your best bet because it is so versatile.

8.  Soy or almond milk, that is both unflavored and unsweetened, is the best choice for soups, stews and sauces,

9.  Vanilla almond milk is great for most cupcake, cake, and cookie recipe.

Each of the different milk substitutes will have its own texture and taste…Keep trying different options until you find one that you love the most or the one that best suits your purpose.

Sweet, Sweet Sunday

Visions of Veganism—Butter

Butter is important in baking because it gives your foods color, flavor, and acts as an emulsifier.

Yet butter is one of those products that is looked down and frowned upon my vegans…

So what I am supposed to use instead so that I can make my sour cream pound cake where my vegan daughter can eat it also…after all this pound cake does call for two whole sticks of butter…definitely a Southern recipes, right?!

 

1.Applesauce…Applesauce can be used in baking…(more on this next post)…Applesauce can be usedf as alternative for butter. Applesauce makes your baked goods have a very  moist. texture.  Other “politically correct” options worth checking into include avocado and nut butter…(more on these later also)…

 

2. Coconut Butter or Margarine…These both can be used in recipes instead of butter. Neither of them contain cholesterol. Choose coconut  butte if you want your cookies, cakes, and so forth to have a  richer flavor, margarine adds a milder taste. Two goo options are Artisana Foods Coconut Butter and Earth Balance Soy Garden Buttery Spread..

 

3, Coconut Oil…Organic coconut oil often gets a bad rep, but if used in moderation this is a good alternative. Coconut oil usually works great  for nearly all baking needs as a substitute for butter.

.Coconut oil has a fairly mild, neutral flavor and is much more cost effective than most other vegan butter substitutes. When substituting coconut oil, you will want  to use the coconut oil as a solid at room temperature and substitute it cup for cup.

To use coconut oil as a substitute, replace the original ingredient amount with 3/4 coconut oil and 1/4 water. Mix the coconut oil and water together before adding to your recipe.

 

4, Homemade Vegan Butter…Trtue vegans that have enough,  if not perhaps too much,  time on their hands often try making their own homemade vegan butter This can be quite a time-consuming project though.

Non-Hydrogenated Butter Substitute….such as Earth Balance Buttery Sticks or a similar vegan butter substitute…

How many of us keep these products on hand on a regular basis…or else are also avoiding over-processed foods…or refuse to pay the extra money to buy these products.

 

5. Oil…Oil is typically not a good ingredient in baking recipes because it has low nutritional value and too many calories….but if the recipe the recipe that you are making does call for oil instead of butter, choose a “neutral” oil, such as rapeseed oil, so that the oil does not leave a strong, strange flavor.

You could also try EVVO…extra-virgin olive oil…but this will probably give your baked goods a funky taste.

 

6. Vegan Margarine…Margarine is another option for a butter substitute. You can find vegan margarines in almost all supermarkets these days…

Most vegan margarines are soy-based, but be careful because often these soy-based margaines contain whey, which is a dairy product and totally defeats your efforts in turning a recipe into a vegan recipe.

Margarine can also be bad for your health due to the hydrogenation….so bad that you would actually be better off using butter instead….if you’re going vegan primarily for health reasons and can do so without a “guilty conscience.”

Sweet, Sweet Sunday

Visions of Veganism Danced Through Her Head

I know…I know…I know…

This is supposed to be a  blog about eating healthy and creating a more “politically ` correct” home and lifestyle…and here this Southern belle sits writing about cookies…

How dare she?…

But old habits die hard…

And rhe topic of cooking methods led to a discussion of boiling which let to the discussion of grains which led to the discussion of amaranth…eventually leading up somehow to making cookies.

So how do I make these cookie and cake and other baked goods healthier and avoid such “taboo” ingredients as eggs, milk, butter, and so forth.

And why substitute these products if you are not becoming a vegan…simply someone looking for a good cookie recipe, for example?

Because such basic ingredients as milk and cream can clog your arteries and raise your cholesterol levels.

So let’s look at how to convert any recipe to a vegan recipe by subbing ingredients…starting with butter…

Sweet, Sweet Sunday

Making the Perfect Muffins

Preheat your oven to 350. Grease your muffin pan.
Stir together the dry ingredients.
Stir together the wet ingredients.
Make a well in the dry ingredients.
Add the wet ingrefients to the dry.
Stir all the ingrdients together.

Fill the muffin liners 3/4 of the way up.

Bake for 20 minutes.

Let cool for 5 minutes before serving.

Sweet, Sweet Sunday

Making the Perfect Amaranth Crackers

We have now only been talking about amaranth for how long?!

So by now we should have more than an inkling as to what amaranth is, why we should add amaranth to our diets, and how to use it.

So let’s go back over what we’ve learned so far…

 

 

 

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Review

The Whatamaranth is a tiny seed that comes from the flowers of the Amaranthus.

The Why…

  • Carbohydrates…contains less carbohydrates compared to grains like wheat
  • Gluten Free
  • Protein…contains more protein than any other gluten-free grain…In fact, one cup of raw amaranth contains 28.1 grams of protein, the equivalent of a chicken breast…the proteins found in amaranth are also easily digestible compared to other grain based proteins
  • Vitamins/Minerals…amaranth is rich in calcium, magnesium, and iron
  • Aramanth crackers are a great snack or appetizer, served with a perfect dip or hummus….as well as a great accompaniment for soups and salads.

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The Perfect Aramanth Crackers

The perfect amaranth crackers are crumbly and crunchy, not like cardboard like many whole grain crackers out there….light and crisp…have an awesome nutty flavor.……and contain the perfect amount of herbs and garlic, not to mention an awesome aroma.

Note that the following cracker recipe does not contain salt, nuts, eggs, or sugar…simply basics such as aramanth, spices, and basic baking ingredients.

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Basic Ingredients

  • 2C amaranth flour
  • 1tsp baking powder
  • 1 tsp salt
  • 1Tbsp pepitas
  • 1Tbsp sunflower kernels
  • 2Tbsp olive oil
  • 2Tbsp honey
  • 1/3 cup water
Optional Toppings…your choice…but use 1Tbsp…

  • chia seeds
  • cumin
  • garlic
  • pepitas
  • rosemary
  • sesame seeds
  • sea salt
  • thyme

 

 

 

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Making the Dough

Sweet, Sweet Sunday

Making the Perfect Amaranth Cookies

 

Sweet, Sweet Sunday

Making the Perfect Amaranth “Granola Bars”

 

Melt the honey and almond butter in a small saucepan over medium-low heat.

Stir to combine.

Stir in the vanilla.

Remove from heat.

Let cool 5min.

Place all of the remaining ingredients…except for the chocolate…in a large bowl.

Pour the honey mixture over the ingredients.

Stir to combine.

Add the cold, chopped chocolate.

Stir together.

Press the mixture in a square baking dish lined with parchment paper. You want your mixture to be about 1/2″ thick.

Refrigerate for about four hours.

Lift the bars from the pan by using the parchment paper to lift it out of the baking dish.

Use a large, sharp knife to cut the bars into twelve separate bars.

You can store these by place them in an airtight container and refrigerating for up to five days.

 

 

Sweet, Sweet Sunday

Making the Perfect Muesli Bread

In the last post, we learned how to “make the perfect muesli”…but let’s bump it up a notch by using our muesli to “make the perfect muesli bread.”

The perfect muesli bread is a fragrant loaf chock full of all sorts of dried fruit and whole nuts….crunchy and crusty on the outside …warm, soft, and chewy on the inside.

The perfect muesli bread is eaten right out of the oven…toasted…mothered with butter, jelly, honey, and perhaps a soft cheese—such as Havarti, blue cheese, cream cheese or mascarpone.

Because of the combination of grains, nuts and fruits found in the muesli by itself, obviously muesli bread is healthy and filling at the same time. In fact, muesli bread is one of the items that Starbucks uses in its proteinlet box—along with a boiled egg, cheese, apples and grapes.

The dried fruit found in the muesli gives the bread a slightly sweet taste. The combination of oats, fruit and nuts makes the bread very filling.

Muesli bread can also be used to make French toast;…to replace any other starch that you normally serve at dinner…to serve as a healthy snack anytime of day. 

Making perfect muesli bread bread is simple…and involves simply combining 1-1/2 of muesli with  basic bread-making ingredients—such as flour, water, yeast, salt, and sugar…taking time for the bread dough to rise…and baking.

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Sweet, Sweet Sunday

Making Marvelous Muesli

So now that we know what muesli is…how do we make our own…and what do we do with it once we have it made?!
Making your own muesli is super easy and takes only about five minutes to go…a perfect combination of nuts, seeds, and oats that is perfectly healthy and perfectly filling.

 

 

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The Math

Making your own muesli is also more of a mathematical formula…than a method that must be mastered….a matter or proportions and personal preference…
Typically you will want to use about…
  • 4 cups grains
  • 1 1/2 cups nuts/seeds
  • 1/2 cup dried fruit

Start with a ratio of four parts grain + one part nuts/seeds + one part dried fruit.

Keep in mind that the more fruit you add, the sweeter it will be. The more nuts you throw in, the more expensive your grocery bill. Remember, also, that the grains will become soft when combined with milk or yogurt. Muesli with extra nuts will be overly crunchy; muesli with lots of fruit will be very chewy.

 

 

 

 

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The Grains

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Nuts/Seeds…1 cup

 

Nuts and seeds—such as…
  • Brazil nuts
  • cashews
  • chia seeds
  • coconut flakes
  • hazelnuts
  • macadamias
  • peanuts
  • pecans
  • pepitas (pumpkin seeds)
  • pistachios
  • poppy seeds
  • sesame seeds
  • sliced almonds
  • sunflower seeds
  • unsweetened coconut flakes.
  • walnuts

will give your muesli a delicious crunch,,,not to mention te fact that nuts and seeds will make your muesli even healthier because they contain omega-3 fatty acids and protein.

Choose any nut, seed, combination that you like…or omit them altogether if you’re allergic to them or simply don’t like them.

 

Before mixing your ingredients together, also take the time to toast your nuts in the same way that you do your grain. This will not only give the nuts a little extra crunch, but also make them more flavorful.

Don’t add oil or any other liquid to the pan when toasting your grains and nuts. Toasting the nuts release their oils, so anything added will make your muesli taste a little greasy.

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The Fruit…1C

 

The third ingredientw that you will want to add to your muesli—now that you have stirred together your grains and nuts/seeds, is/are fruit(2)…Dried fruit will add both sweetness and chewiness to your muesli.

This can be any fruit that you like…as long as it’s dried and not fresh. Adding fresh fruit will make your muesli too soft and cause it turn bad much more quickly.

There are no set-in-stone rules as far as what fruits to add…simply choose whatever fruits that you and your family like.

A few ideas as far as what fruits you could add…as long as they are dried or dehydrated…are…

  • apple chips
  • apricots
  • bananas
  • blueberries
  • cherries
  • cranberries
  • currants
  • dates.
  • figs
  • mango
  • papaya
  • raisins
  • strawberries

Here are a few things to remember…as far as adding fruit to your muesli…

  • Add only enough d  to make your granola taaste seweter…but nout so much that your granola is too sweedt.
  • Avoid dried fruit that contains added sugar.
  • Chop up your dried fruit into bite-sized pieces before adding to your muesli.
  • Do not add any additional sugar to your muesli. You shouldn’t need it…and as we already know…it’s not good for you.
  • Experiment until you find the “perfect” recipe.Avoid dried fruit that contains added sugar.
  • Make sure that any dried fruit that you use does not contain dded sugar.
  • Save fresh fruit for when you actually get ready to eat your muesli.

 

 

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 The Spices

If you would like your muesli to have even more of a taste that your family will enjoy, feel free to add spices.  Spice (that are often used to make your muesli more flavorful include cinnamon, nutmeg, cardamom, cloves, and ginger,

Store a cinnamon stick, a few whole cloves, or a vnanilla bean with your muesli to infuse different flavors.

 

 

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Stirring Your Muesli

Now that you have put all of your “stuff” into a container, put the lid on the container and shake until everything is combined.

 

 

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Storing Your Muesli

Store the muesli in an airtight glass jar or plastic container. Your muesli will stay good for  up to two months as long as it stays dry.

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Serving Your Muesli

 

The easiest way to enjoy your muesli is to add milk or stir it into some yogurt.  Waiting for about ten minutes to half an hour before eating it will soften up the grains a little.

You could also soak your muesli in milk overnight….at a 1:1 ratio. To make overnight oats, combine 2/3C muesli wotj 23C milk in a small lidded container. Refrigerate overnight. Enjoy cold in the morning.

A third option is to heating your muesli in the microwave before serving.

 

Soaking or cooking your muesli will break down the oats, making them easier to chew and digest…and making the muesli more nutritious becsuse the nutrients—such as the fiber, healthy fats, antioxidants. vitamins, protein, omega 3 and minerals found in muesli—are more easily absorbed by your body.

Sweet, Sweet Sunday

Muesli…The What

Breakfast of Champions?!

Yeah right…

It’s gonna take way more than a bowl or two of cereal to make anyone a “champion”—things such as self-discipline, determination, and experience…

But this is not a motivational blohg…and I am by no means a motivational speaker…

I am simply a wife and mother is who is trying to make better choices and learn as much as she can in order to take care of her type 2 diabetic husband and ADHD/ODD grandson.

So let’s look at how grains can play an important role in breakfast…how breakfast itself can contribute to the self-discipline, determination, and experience that we are all trying to gather during the course of the day ahead.

First of all, let’s look at meusli…later we will look at granola and oatmeal and see how they differ from each other…and look at a few recipes that caan help us make our mornings more perfect.

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Muesli—The Story Behind It

But in this post…I am gonna talk about what meusie ls…and where it originated.

People have realized two things that anyone striving to live a healthier lifestyle eventually learn…

  1. Food is medicine.
  2. Breakfast is the most important meal of the day.
  3. Mornings totally suck.

In fact someone back around the year 1900 realized these facts so much that he created muesli as a way to control the madness.

This someone was a Swiss physician named Maximilian Bircher-Benner as a dietary supplement for his patients. His was already feeding his hospital patient—long-term patients who were chronically ill—s a diet rich in fresh fruit and vegetables as part of their treatment, but he created

After creating the following recipes, he began prescribing this mixture as if were medicine.

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The Recipe

The original Bircher-Benner recipe consisted of the following ingredients:…

  • Apples…two or three small apples or one large one….the whole apple…including skin, core, and pits
  • Nuts…more specifically 1Tbsp walnuts, almonds, or hazelnuts
  • Rolled oats…1Tbsp…that have been soaked in 3Tbsp  water for 12 hours
  • Lemon juice from half a lemon
  • Cream or honey or sweetened condensed milk…1Tbsp
  • Intructions…Mix the cream with the soaked oats and lemon juice. Grate the apple and then stir it into the mixture.

But there are many ways that you can make your morning muesli more exciting—by making things such as bread and cookies….But let’s next learn the difference between muesli and granola…