Sweet White Bean Dip
I needed an appetizer idea to bring to an event the other day, and was planning on …
I needed an appetizer idea to bring to an event the other day, and was planning on …
Welcome to week three of Vegan Mofo! There have been so many fantastic posts this year, have you checked them out?
I figured what better way to kick off a Monday than with a dessert, right?
I was once again one of the Foodbuzz Tastemakers selected to receive Godiva Coffee – one of the flavors I received this time was caramel pecan bark. As a cup of coffee, caramel pecan bark is a medium roast that is just the perfect amount of sweet (not too sweet) from chocolate and toasted pecan flavors.
Like the vanilla coffee fudge bars that came before them, these coffees were destined for more than a cup of coffee – I wanted a decadent dessert.
I love pecans.
To accentuate the pecan flavored coffee, I wanted to use pecans. Ask me what my favorite dessert is, most often my immediate answer will be cheesecake. Pecans, cheesecake and coffee – decadence in the making.
These bars are rich in flavor and smooth in feel – fluffy creamy and caramely sweet. In my opinion, you can never go wrong with a cheesecake style dessert.
vegan, gluten free, dairy free
makes 9-12 bars / slices
1 cup raw pecans
1/4 cup water
1/2 cup graham crumbs
1/2 cup pecans
Process 1 cup pecans until pecan butter forms (this takes only a couple minutes). Add water and continue processing to a thinner consistency. Add graham crumbs, almost immediately a dough will form. Press into 9 inch springform or 9×9 inch baking dish. Top with a single layer of pecans (about 1/2 cup).
2 cups raw cashews, soaked
1-2 tablespoons cashew soaking water
1/4 cup agave
juice of 1/2 lemon
3 tablespoons cream cheese (Tofutti)
1 1/2 tablespoons coffee
1 1/2 tablespoons chia
3 tablespoons warm water
Combine coffee, chia and warm water, set aside. Process cashews and water to a semi creamy consistency. Add agave, lemon juice and cream cheese, blend. Add coffee/chia, blend. Pour / spoon onto crust / pecan layer. Cover and refrigerate several hours or overnight.
Are you a flavored coffee fan or do you prefer plain coffee flavors? Do you add anything to your coffee, or drink it black?
This is the first time I have used Indian flavors to fill a Vietnamese style fresh salad roll. It will not be my last – we loved these!
I was recently asked to develop a quick recipe, using one Stonehouse 27 sauce, one Lundberg Heat and Eat Brown Rice Bowl and up to three other ingredients.
The Stonehouse 27 sauce I chose was their Tamarind & Garlic, and the Lundberg rice bowl I paired with it was the Short Grain Brown. I came up with several ideas, so I will be trying some of the other flavors as well – Dates & Tamarind and of course Spicy Cashews & Cream.
I have seen these sauces before, and several of the flavors are appealing. They are a quick alternative to scratch made while bringing all natural, gluten free and vegan flavors to a dish. I have been a long time fan of Lundberg Family Farms, and although I generally prefer making my own, I can definitely see how these rice bowls are convenient. Each bowl (marked as one serving) is a lot of rice, and when mixed with beans, goes a long way!
vegan, gluten free, low sodium, no refined sugar
makes 12 rolls
1 jar Stonehouse 27 Tamarind & Garlic sauce
1 bowl Lundberg Heat & Eat Brown Rice
12 round rice paper wrappers
1 cup cooked beans (I used pinto)
Prep ingredients for easy assembly – have a large round plate to roll on. Combine rice bowl with beans. Tear or chop kale leaves into workable pieces, removing tough ribs.
To make spring roll: dip rice paper in warm water for *5 seconds. Place on plate, line kale leaves down middle, leaving one inch on each end and 2-3 inches on each side. Layer 2 tablespoons rice and beans over kale leaves, followed by 2 tablespoons sauce. Fold the one inch ends over and press down, so the rice paper sticks to itself. Turn to one long end and begin rolling tightly, folding over and rolling completely closed.
*After 5 seconds the rice paper will still feel firm – this is normal, don’t soak longer. It continues to soften and is easy to work with if only soaked 5 seconds. Longer soaking may result in holes or tears in the rice paper.
Fresh and flavorful, and definitely a unique spin on a spring roll. The rice bowls are gluten free, vegan and convenient. These sauces are authentic in flavor and exotically spiced, and incredibly tasty.
Want to try them yourself?
I am giving away five sets of the sauce + rice combinations – one jar of Stonehouse 27 sauce and one Lundberg rice bowl to five of my readers.
five ways to enter, five winners! Please leave a comment for each entry:
1) what ingredients would you pair with this sauce and rice?
2) tweet this :
I want to win @spabettie ‘s @stonehouse27 and @lundbergfarms giveaway – five winners! –> https://www.spabettie.com/?p=8567
3) like Stonehouse 27 on facebook
4) like Lundberg on facebook
5) what is your favorite quick and easy meal to prepare?
giveaway closes next Monday, 5 winners notified by email Tuesday.
I recently received a copy of Stacy Adimando’s new book, The Cookiepedia, Mixing, Baking and Reinventing the Classics.
Bright and beautifully photographed, this charming cookie catalog has it all – classic recipes and inventive remakes of everything from amaretti and animal crackers to gingersnaps and rugelach.
With whimsical illustrations and helpful tips on nearly every page, The Cookiepedia features special sections of ideas and instructions, including The Cookie Baker’s Cheat Sheet, Kitchen Tools, and Fun with Decorating.
This practical primer is both durable and efficient in design – a wire comb binding allows the book to lie flat while you work! Genius:
Deciding on a recipe to make first was a challenge – with so many delicious choices I know what book I’ll be baking with this winter! I was narrowing my choices when I saw them. Butter cookies. Without question my favorite cookie growing up.
My mom had a baking book that we now concede was not a good book. Unless you baked all the time. The idea behind the book was a single recipe for a very large batch of basic, all purpose baking mix. In place of listing measurements of dry ingredients, each recipe simply stated an amount of this signature baking mix. My favorite cookies from that book were butter crescents.
yes, this cookie.
I knew I had to make them.
makes 2 1/2 dozen cookies
1 cup unsalted butter, at room temperature
1/2 cup powdered sugar, plus more for rolling
1 1/4 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups chopped walnuts
Cream together butter and powdered sugar until light and fluffy. Mix in the vanilla. Add the flour and salt and continue mixing until a dough forms. Gently stir in walnuts by hand.
Chill dough in the fridge until firm, about 1 hour. Roll into 1-inch balls, then place them on cookie sheets 2 inches apart. Bake at 350 until just set but not yet browning, about 10 to 12 minutes.
Once the cookies cool, roll them in powdered sugar. Then bite into one and marvel at the delicious way it melts in your mouth.
This recipe was very easy to make vegan and gluten free – I simply subbed gluten free ap flour and Earth Balance soy free margarine.
I was immediately transported back to my childhood and my favorite cookie. My favorite cookie that I can now make with this simple recipe anytime I want.
What is your favorite childhood cookie, snack, food that instantly takes you back?
I RECEIVED A FREE COPY OF THIS BOOK FROM THE PUBLISHER. RECIPE REPRINTED WITH PERMISSION FROM QUIRK BOOKS.
This morning’s juice:
3 handfuls blackberries
1 inch piece ginger
This was a zinger! Sweet and spicy, it woke me up.
The juice fast that Jason and I recently completed? About a week in, we saw the documentary Fat Sick and Nearly Dead. Incredibly inspiring and fun to watch, it was reinforcement that what we were doing was a great thing, and motivated us to continue.
I receive daily mail from readers motivated by my juice posts. Motivated to do a fast, to dust off their juicer for some daily juicing, or to buy a juicer to start juicing! I can’t tell you how awesome it is to hear that, and to be able to answer questions people have and share my experiences.
I am so very excited to be partnering with Reboot Your Life to offer one of my readers the “Fat Sick and Nearly Dead” Bundle. The bundle includes the documentary on DVD, the book and the Reboot Nutrition Guide.
Some awesome resources for juicing.
several ways to enter, please leave a comment for each:
1) what vegetables are included in your favorite juice?
2) have you ever fasted? what kind was it?
3) follow Joe Cross on twitter
5) sign up for the newsletter
6) tweet this –>
win a Fat Sick & Nearly Dead film and book and nutrition guide from @spabettie –> https://www.spabettie.com/?p=8212
Giveaway ends next Thursday and winner emailed Friday.
I received an awesome and unexpected package the other day from Larabar! I’m going to consider it a birthday gift, thank you Larabar!
Several bars of their newest flavor came all wrapped up in a cute bag, and Jason and I were already enjoying one as I took these photos.
Chocolate Chip Cherry Torte! That perfect pairing of tart cherries and sweet chocolate, I love this new flavor! As with all Larabars, my favorite thing is their short ingredient list – this new bar only has six!
dates, Fair Trade Certified chocolate chips, almonds, unsweetened cherries, cashews, sea salt.
Thank you again, Larabar, for this unexpected surprise!
Do you have a favorite Larabar flavor?
Clearly Fresh recently asked if they could send me some produce storage bags for review. perfect timing – I’ve had these bags most of the summer, all through our juice fast, and they are highly effective!
those grapes? Always last all week, if we don’t eat them all too quickly.
peppers stay crisp, lettuces don’t wilt. beets aren’t soft, lemons grow no moss.
okay, really – that is all true, and that is the extent of my rhyme time.
roma tomatoes love these bags, and stay fresh all week.
all those farmers market berries (four berry boxes fit in a bag!) stayed fresh until they were needed.
kale pillows! stay fresh and fluffy.
beets and their greens stay firm and fresh (look how big the right beet is!).
from bananas to bell peppers, carrots to celery, each fruit or veggie’s shelf life was definitely extended by many days if not weeks!
the bags are large with a zip closure, have a breathable square that allows the right amount of oxygen and carbon dioxide to pass, keeping produce fresher longer. it really does work. they are also reusable – I scrub mine out and leave them to dry before using again.
given their effectiveness, the bags are very inexpensive, and probably pay for themselves within the first week or two. I’ll definitely be buying these when the current bags need replacing.
Have you ever used produce bags like these?
What fruit or vegetable goes bad quickly in your house?
jewel toned wedges for fall
do you know how difficult it is to take a good photo of shoes when you’re wearing them? I tried. for a long time. then ended up taking this photo in my kitchen. so you could see them at their best angle!
one of our favorite Oregon wines – and the first photo of the wine bottle tops on their website?
I buy these scrubbers by the handful. they are one dollar each, they have a great ergonomic shape and they have strong bristles. I have one in the bathroom and two in the kitchen – dish brush and veggie brush. LOVE these things.
nikon lens coffee mug
I used this each day at the conference, and many thought it was an extra lens I was carrying around. until I drank out of it.
this one may look like the weirder lens. my newest lens is the Composer Pro, with a fun swivel to give you ultimate control – resulting in a sweet spot surrounded by artful blur. I’ll be showing photos with it soon.
a drawing of Basil
my good friend Kath drew me a picture of Basil and it is one of my most favorite things. she is a brilliant artist in many ways. see more of her drawings here – ranging from beautiful to whimsical, I love them all!
in the Basil drawing, I love her attention to detail!
his broken tail, his Barney Butter jar, his socks.
Basil loves you Kath!
citrus, apples and pears, oh my!
Asian and Bartlett pears, Honeycrisp and Red Delicious apples,
lemons and grapefruit. my favorites.
Lindsay’s Healthy Bites
another wonderful friend makes amazing natural and gluten free snacks, and I recently tasted three flavors. SO good.
Lindsay, after New Zealand,
you should land in Portland and open a bakery with me…
seriously. noocho cheese. I made another batch last night.
What are your favorite things lately?
Hello and Welcome! I am Kristina Sloggett - voracious reader, chickpea eater. also known as spabettie.
I love the FOOMP and CRACKLE of vintage flash bulbs. Portland, karaoke, and dachshunds and VIBRANT PLANT BASED FOOD.
spabettie is where I share bright and vibrant plant based recipes - vegan, gluten free, full of flavor.
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