Sunday, July 3, 2016

Vegan BBQ Pulled Sweet Potato Sliders.............. Incredible!

We spent the morning at the Dallas Farmers Market today. The Market has been going through some changes over the past few years and it has improved greatly.
There is an enclosed building with some great restaurants, gift shops, an Italian Coffee Shop, Ice Cream, Taco, Fish Market, etc. There are a number of great venues that cater to Vegetarians too.
The Produce vendors are all located in an Open Air Building and they have to be local and most of them are Organic. There is a British Baker, Homemade Soaps, Candles, Spices, Fruits and Vegetables, a Food Truck or two and places to sit and enjoy lunch from additional food vendors.
I discovered a new Food Vendor that serves Vegan BBQ Pulled Sweet Potato Sliders. They're served on a Biscuit with a side salad. I loved the Sliders so much that I asked permission to talk about them on my Blog.
I've posted a link to one of her You Tube Videos. I've also posted an adapted recipe for the sliders at the end of this page.
I look forward to seeing what Deah serves the next time we visit the Market.


Eatertainment with Deah : SEASON PREMIERE - Episode 1 - YouTube
You can see all of her instructional videos on You Tube. Please check them out and I think you'll find them entertaining with some great recipes.

Vegan BBQ Pulled Sweet Potato Sliders.

Here's what you'll need:
A Traditional Box Grater to Shred the Potatoes and prepare the Cabbage Slaw.
I've included a picture at the end of the post.

1- Large Sweet Potato, enough to make 2 1/2 C of Shredded Potatoes. More or less depending on how many you plan on serving.
1 tsp Vegetable Oil
Salt and Pepper to taste.
A Bottle of your favorite BBQ Sauce. You'll use at least 1/2 C depending on your taste and the consistency you want.
You can use Small Toasted Slider Buns or Biscuits. I prefer the Biscuits. Spread the cut sides with Butter and Grill them on a BBQ Grill or a Cast Iron Griddle or Skillet.
I've included a recipe for my favorite  Cole Slaw to serve with them.

Shred the Potato to measure 2 1/2 C. You can adjust the amount and add just enough BBQ sauce to make the right consistency.

In a Skillet on Medium High Heat:
Heat the Oil first.
Add:
Shredded Sweet Potatoes
Stir and cook for about 5 minutes.
Add Salt and Pepper to taste.
Continue to flip them as they fry
.
They should begin to get crispy and crunchy and then the consistency will change when the BBQ
Sauce is added.

After they're fried for 5 minutes:
Add the Sauce, reduce heat to Low and continue to cook for an additional 10 minutes.
Stir often.

Serve on a Buttered and Grilled Biscuit, with a side of Cole Slaw.


Here's my favorite Cole Slaw and Dressing recipe.
This makes a lot so you'll have plenty left over. Just keep it refrigerated in a Jar for the next meal.

2 heads of Green Cabbage, thinly sliced or shredded
1/4  head of Purple Cabbage, thinly sliced or shredded
1  Large Onion, chopped
4 large Carrots, shredded
Prepare and mix together in a Large Serving Bowl.
Refrigerate until ready to add Dressing and Serve.


Dressing:

I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients, except the Buttermilk and whisk well.
Add the Buttermilk at the end to desired consistency.
Place in a jar,  (Shake, Shake, Shake) and store in the refrigerator until chilled.
Just before serving, add the dressing to the cabbage and toss to mix well.








I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.

Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.

Shredded food results in a thread like shape, Grated creates  smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture, that's Grated.

Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.



This side is the Shredder, the back is the Grater.
Enjoy!
Peace in the Kitchen!




Saturday, July 2, 2016

Hippy Granola Reposted

I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

1970's Hippy Granola:

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey

Mix together in a large bowl:
Oats
Nuts
Grains

Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Enjoy!
Peace in the Kitchen




Hippy recipes adapted from Taylor Camp

I wrote a post on the Blog about Taylor Camp Muffins along with a recipe. I added some photographs but I didn't explain in detail what the Camp was all about. If you've never heard of Taylor Camp, you can research it. It was a very Hippy Commune located in Hawaii. The stories and the photographs are quite interesting. I've included the original post at the end of this recipe and I added additional photographs. It was a very Trippy Place but not so uncommon during it's time.
I've decided to add another very Hippy Commune Recipe that they may have made at Taylor Camp. Here is the recipe for The Hippy in the Kitchen's Treats.




The Hippy in the Kitchen Treats:

Here's what you'll need:
1 - 8" X 8" pan lined with 2 pieces of Parchment Paper extending 2" over all 4 sides.
Spray it lightly with a Vegetable Cooking Spray.

The First Layer:
1/2 C Pure Maple Syrup (Buy the best you can afford)
1/2 C Lyle's Golden Syrup ( No substitutions for this ingredient)
1/2 C Almond Butter
1/2 C Chopped Dark Chocolate (buy the good stuff)
2 TBS Coconut Oil
1/4 tsp French Sel de Mer (Sea Salt) We get ours in France.
4 C Cocoa Rice Krispies Cereal

The Second Layer:
2 TBS Coconut Oil
1/2 C Chopped Dark Chocolate (same as in the First Layer, the good stuff)
1/4 C Chopped Pecans
1/4 C of the same Sel de Mer as in the First Layer

First Layer Preparation:

In a Saucepan on Medium High Heat:
Maple Syrup
Golden Syrup
Bring to a Boil, stirring with a Silicone Spatula.
Remove from the Heat.

Fold in:
Almond Butter
Chocolate
Coconut Oil
Salt
Mix well until completely incorporated.

Fold in:
Cereal

Spoon evenly into the Pan.
Press with an Offset Spatula.

Second Layer Preparation:

In a Saucepan on Low Heat:
Coconut Oil
Chocolate
Stir constantly until melted and well combined.
Pour evenly over the first layer.
Spread smoothly with an Offset Spatula.

Sprinkle evenly with Pecans
Sprinkle evenly with the Salt.
Set aside on a rack to cool completely.

Lift the Parchment Paper to release the Treats.
Transfer to a Cutting Board.
Cut into Squares.

Enjoy!
Peace in the Kitchen!





Taylor Camp Muffins:

I named these but I don't think I can take the time to explain it.

Maybe someone that reads this knows the story.

This is a classic Hippy Muffin Recipe.






Non Stick Cooking Spray ( yes it was around in the 60's and 70's)

1/2 C Whole Wheat Flour
1/2 C All Purpose Flour
3/4 C Chopped Walnuts that have been toasted.
1/2 C Toasted Wheat Germ
1/2 C Brown Sugar ( packed)
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Salt
2 Medium Carrots, peeled, grated.
1 Large Zucchini, peeled, grated
1/2 C Plain Yogurt
5 Whites, divided
1/4 C Molasses
1 TBS Orange Zest

Spray a 12 C Muffin Tin with Cooking Spray

Whisk together:
Wheat Flour
All Purpose Flour
Walnuts
Wheat Germ
Brown Sugar
Baking Powder
Baking Soda
Cinnamon
Salt

In another bowl:
Carrot
Zucchini
Yogurt
3 Egg Whites
Molasses
Orange Zest

Fold Flour mixture into Carrot mixture and combine until moist.
Beat remaining Egg Whites with an electric mixer until a stiff peaked meringue forms.
Fold the meringue into the muffin batter.
Spoon into the muffin cups, filling to the top of each cup.
Bake at 400 degrees for 25 minutes or until a toothpick comes out clean.




Enjoy!
Peace in the Kitchen!

Hippy Muffins and Cookies

There were definitely some iconic baked goods in the Hippy community. They were usually considered to be healthy, natural, organic, etc!
Here are a few recipes that I believe are considered to be 60's Hippy recipes.


Hippy Baked Oatmeal Muffins

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 6 Cup Muffin Pan brushed well with Pan Release Mix.(equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


2 C Old Fashioned Oats
1/2 C Mashed Ripe Banana
1/2 C Pumpkin Puree
1/3 C Almond Milk
1/3 C Dried Cranberries
1/4 C Slivered Almonds
2 TBS Almond Milk
3 TBS Pure Maple Syrup
1/2 tsp Almond Extract
1/4 tsp Salt

In a large mixing bowl:
Banana
Pumpkin
Almond Butter
Mash together well.

Add:
Cranberries
Milk
Maple Syrup
Almond Extract
Salt
Mix wel.

Fold in Oats and Almonds.
Use a Large Scoop and fill each cup.
Bake 20 minutes.
Remove the pan to a rack for 5 minutes.
Transfer the muffins to the rack to cool completely.

Enjoy!
Peace in the Kitchen!




Sunflower Cookies:
This recipe was shared with me by my Niece.
Thank you Jennifer for this groovy recipe!

Preheat the oven to 350 degrees.
Parchment Paper lined Sheet Pans


1/2 C Vegetable Oil
1/2 C Honey
2 Eggs, beaten
1/2 tsp salt
1 1/2 C Shredded Coconut
1 C Sunflower Seeds
1 tsp Vanilla

Mix all ingredients together in a bowl in the order they are listed,
Mix well by hand.
If the dough seems to be too thick, add additional Honey.
Use a small cookie scoop and drop the dough onto a
cookie sheet lined with parchment paper or Silpat.
Bake at 350 degrees for 10 minutes.

Enjoy!
Peace in the Kitchen!


Vegan Hippy Cookies

This is a very Hippy Cookie Recipe.
We made these in the late 60's and early 70's.
I've adapted the instructions to make them more current for today's baking.


3 Mashed Ripe Bananas
1/3 C Apple Sauce
2 C Rolled Oats
1/4 C Almond Milk
1/2 C Raisins
1 tsp Vanilla
1 tsp Cinnamon

Mix all ingredients in a large mixing bowl, by hand.
Drop onto a Parchment Paper lined Sheet Pan with a 1 1/2" Cookie Scoop, 2" apart.

Bake at 350 degrees for 15 - 20 minutes.

Enjoy!
Peace in the Kitchen!


Hippy Bars:

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Glass Baking Pan brushed well with melted butter.

1 - 14 oz. Box of Graham Crackers, crush by hand.
1 C Chopped Pecans
1 - 14 oz. cans of Sweetened Condensed Milk
1 1/2 tsp Vanilla
1/2 tsp Salt
1 - 12 oz. Bag of Semi Sweet Chocolate Chips
2 C, or more of Confectioner's Sugar for coating the Bars.

In a large mixing bowl:
Graham Cracker Crumbs
Nuts
Milk
Vanilla
Salt
Mix well by hand.

Fold in Chocolate Chips by hand.
Spoon evenly into the Pan.
Spread smoothly with an offset spatula.
Bake for 30 minutes.
Remove pan to a rack to cool completely.
Cut into squares.
Dip each Bar into the Confectioner's Sugar to coat well.


Enjoy!
Peace in the Kitchen!













Cast Iron Skillet Lemon Blueberry Cake

This is a fairly easy cake to make in a classic 10" Cast Iron Skillet.




Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 10" Cast Iron Skillet sprayed well with Cooking Spray.

1 - 21 oz. can of Blueberry Pie Filling
1 - 20 oz can of Crushed Pineapple, undrained.
1 - 18.25 oz. box of Duncan Hines Lemon Cake Mix.
12 TBS Butter cut into TBS pieces.

In the Skillet:
Blueberry Pie Filling
Spread evenly with a Silicone Spatula.

Add:
Pineapple
Gently swirl into the Pie Filling with the handle of a Wooden Spoon.

Sprinkle Cake Mix evenly over the Fruit. Don't mix.

Top evenly with pieces of Butter. Don't Mix.

Bake for 50 - 60 minutes.
The top should be Golden Brown and Bubbling.

Remove pan to a rack or stove top to coo for 10 minutes.
Serve warm with Vanilla Ice Cream of Whipped Cream.

Enjoy!
Peace in the Kitchen!

Tasty Vegan Peanut Butter Cookies

I have another recipe on the Blog for Peanut Butter Cookies made with the addition of Chopped Peanuts.
This version is Vegan. It has Almond Milk added to it and it doesn't contain Eggs.
I just received a message from a friend in Michigan. She wanted to make these for a friend that had an allergy to Almonds but not Peanuts. I suggested replacing the Almond Milk with Coconut Milk. She made the cookies and let me know they were very yummy. Thanks Cheryl for the kind review and for your continuing support of the Blog.





Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

1 1/4 C Flour
3/4 tsp Baking Soda
1/2 tsp Salt
1 1/4 C Crunchy Peanut Butter
1 C Brown Sugar
1/4 C Almond Milk
2 tsp Vanilla

In a Medium Mixing Bowl:
Flour
Baking Soda
Salt
Whisk well.

In a Large Mixing Bowl with a Hand Mixer:
Peanut Butter
Sugar
Milk
Vanilla
Mix well.
Add Dry Ingredients to this Bowl.
Mix just until incorporated.

Use a 1 3/4" Cookie Scoop to drop the dough onto the Sheet Pans.
Gently flatten each cookie with a Fork, in a Criss Cross pattern.
Bake for 12 minutes.
Remove the Pan to a rack to cool for 5 minutes.
Transfer the Cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Piña Colada Dessert

If you've ever had the opportunity to visit a Tropical Island and enjoy some of the local cocktails while lying on the Beach, you have probably had a Piña Colada. I certainly have. If not, you can enjoy the flavor at home when you taste this Piña Colada Dessert. It's a great Summer Treat to serve poolside at home and pretend you're on an Island!

The only thing missing is ........ you, and a Piña Colada!



1 - 3.4 oz. Box of Vanilla Instant Pudding Mix
1 - 20 oz. Can of Crushed Pineapple, do not drain.
1 - 8 oz. container of Frozen Cool Whip, thawed.
1 tsp Dark Rum
2 C Mini Marshmallows
1 C Shredded Coconut
1/2 C Chopped Pecans

In a Large Mixing Bowl:
Pudding Mix
Pineapple, with Juice.
Mix until well combined.

Fold in, by Hand:
Cool Whip
Rum
Marshmallows
Coconut
Pecans

Cover and Refrigerate for 1 hour prior to serving.

Enjoy!
Peace in the Kitchen!



S'mores Bars

I have a few other recipes on the Blog for S'mores. There's the traditional S'mores made over an open fire, S'mores cookies and S'mores Brownies. If you don't have the opportunity to make S'mores over an open fire, here's a way to enjoy the taste in a Bar.

Traditional S'mores made over na open fire!


S'mores Bars

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" Pan lined with Foil extending 2" over all 4 sides. I cut 2 separate rectangles and overlap them. Coat it with a Cooking Spray.

8 oz. Cream Cheese, room temperature.
8 TBS Butter, room temperature.
1 Large Egg
1 Box of Betty Crocker "Super Moist" Devil's Food Cake Mix
1/2 C Sweetened Condensed Milk
2 C Roughly Crushed Graham Crackers
18 Large Marshmallows cut in half.
2 - 1.55oz. bars of Hershey's Milk Chocolate Candy Bars broken into the segments.

In a Mixing Bowl with a Hand Mixer:
Cream Cheese
Butter
Beat until creamy smooth.

Add:
Egg
Mix until well combined.

Fold in by Hand:
Cake Mix
Just until incorporated.

Measure 2 1/4 C of the Batter and spread into the pan with a silicone spatula.
Drizzle Milk evenly over the Batter.

Sprinkle withe Graham Cracker Crumbs.
Top evenly with Marshmallow Halves.
Add:
Half of the Candy Bar Pieces.

Add:
Remaining Batter over the top by the Spoonful.

Bake 35 minutes.
Remove the Pan to a Rack to Cool for 15 minutes.

Top evenly with remaining Candy Bar Pieces.

Allow to sit for at least 2 hours before cutting into Squares.

Enjoy!
Peace in the Kitchen!