Posts Tagged "Vegan"

Cereal- Vegan Pecan Granola w Dried Fruit

Posted by on May 31, 2017 in Recipes | Comments Off on Cereal- Vegan Pecan Granola w Dried Fruit

Vegan Pecan and Dried Fruit Homemade Granola

Vegan Pecan and Dried Fruit Homemade Granola

Pecan Granola with Dried Fruit
 
Author:
Recipe type: Cereal
Serves: 10 cups
Prep time:
Cook time:
Total time:
 
I've tried many granola recipes, including adding white or dark chocolate chips, or a recipe similar to this but using coconut oil, dried flake coconut, almonds and different dried fruit. I particularly like this one as some folks have a real aversion to coconut (invokes strong feelings in two of my friends) and some don't want to munch on chocolate with their breakfast. Better as a dry evening snack. At any rate, as with any granola recipe, don't leave out the oil, it really changes the texture, hand chop your nuts, pack it tight on the rimmed baking sheet before baking and lastly, I like storing my dried fruit in a separate Tupperware from the granola itself. Sprinkle it on before you eat each morning. Keeps the cereal crunchier.
Ingredients
  • ⅓ C maple syrup
  • ⅓ C packed light brown sugar
  • 4 t of vanilla extract
  • ½ t of salt
  • ½ c vegetable oil (I like canola)
  • 5 C old fashion rolled oats
  • 2 C coarse chopped pecans
  • 2 C dried fruit (I use Craisins and chopped up dried Apricots, but you could use dried cherries, dates, figs, blue berries, what ever you have a hankering for.)
Instructions
  1. Preheat oven to 325 degrees.
  2. Stir together syrup, brown sugar, salt and vanilla in a large bowl.
  3. Mix in oil.
  4. Add oatmeal and pecans and stir until coated.
  5. Place on a parchment lined lipped cookie sheet. Press down firmly.
  6. Bake about 40 to 45 minutes, turning once halfway through.
  7. Let cool completely, at least an hour before placing in an airtight container.
  8. I keep the cut up dried fruit in a separate container and add to the bowl each morning.

 

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A Breakfast for Champions, Vegan that Is!

Posted by on Jun 1, 2017 in At The Inn, Uncategorized | Comments Off on A Breakfast for Champions, Vegan that Is!

Vegan Stir Fry with Quinoa & Brown Rice and Black Chia Seeds

Vegan Stir Fry with Quinoa and Brown Rice and Black Chia Seeds

One Version of a Vegan Salad

One Version of a Vegan Salad

There is nothing “senior” about geriatric doctor and vegan, Kai, who visited the Great Smoky Mountains National Park this spring for four days of serious hiking. Perhaps he noted a hint of anxiety in my voice after I asked my standard question upon a guest reserving a room, “Do you have any food allergies or dislikes?” He responded he was a vegan. The first morning after breakfast he said, “Now that wasn’t so hard was it?” I laughed.

I have had a number of vegans over the years and certainly a lot of vegetarians, gluten free, lactose intolerant guests and just about every diet under the sun. One guest was on an elimination diet and by the time she stayed with me she was up to 23 food items she could combine! We managed and it was fun. For me anyway, not so sure how thrilled she was being in it for the long haul. I think every three days she could add one more food item.

So let’s talk food. It’s 50% of the title bed and breakfast. Why do folks come here? I think actually for the scenery more than the bed, and the breakfast of course, so maybe we should be called Gracehill’s Sunrise and Breakfast… Hmm. When I opened 17 years ago I started keeping track of what I served guests and tried to never repeat a menu any time they visited. The first time that became problematic was one Thanksgiving when four repeat guests were here for their 16-20 days and another couple was pushing 40 some combined days. After working on menus for two hours I finally called them and asked for one favorite dish I had made in the past

Vegan Homemade Granola with Dried Fruit served and Almond Milk with a Fresh Fruit Plate with Fruit

Vegan Homemade Granola with Dried Fruit and Almond Milk served with a Fresh Fruit Plate

for each of them. Was still able to come up with four new entrees over a four day period that none of the six of them had eaten before. One, Pumpkin Pancakes, went on to win second place in an international breakfast recipe contest.

Kai urged me to take photos of the dishes I prepared for him. Being in need of a geriatric doctor myself, I’m glad I did. Helps to remember what I made plus I can email photos to a future vegan guest and ask them what appeals to them. Two of my favorite magazines are Cook’s Illustrated and Cook’s Country. I ordered their (America’s Test Kitchen) “Vegan for Everybody,” “Gluten-Free Cookbook,” and “Bread Illustrated” this morning. I’m looking forward to adding a few vegan and gluten free recipes to my morning repertoire. Bon Appetit!

Vegan Oatmeal with Almond Milk

Vegan Oatmeal with Almond Milk

PS Here is the recipe for the Granola pictured on the left.  I like mine plain with pecans.  My mother takes hers with Craisins and dried apricots.  I keep the dried fruit in a separate container and she throws a handful on top when the granola is in her cereal bowl.  I think it keeps the granola crunchier and we can eat it endless ways.  Everyone in your household could have a different bowl or bag of dried fruit they can add at their pleasure.

mizkathleen @ Gracehill Bed and Breakfast

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Soup- Vegan, Vegetable and Peanut Butter

Posted by on Mar 3, 2011 in Recipes | 2 comments

Soup- Vegan, Vegetable and Peanut Butter
 
Author:
 
My sister Lisa Janke of Chicago made this at Christmas for a light main course.  As strange as it sounds putting peanut butter in a soup; it was delicious. Lisa’s Notes: 1. These are veggies I like and that I think hold up well in this soup. I’ve also used green beans and pea pods; try any veggies that you like and omit the ones you don’t! 2. I really like the little “zing” from red pepper flakes. If some of you don’t like any heat, you can make the soup without the flakes, and then serve the soup with some bottled hot sauce on the side for people who do like a little heat. They can add as much as they want. 3. No small pasta? Do without or break up spaghetti into 1 to 2-inch pieces. 4. I like Traci’s idea of coconut milk and may give that a try to replace some of the vegetable broth.
Ingredients
  • 2 Tbsp vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced or put through a garlic press
  • 1 inch (more or less) of fresh grated or minced ginger root
  • ¼ tsp (more or less to taste) dried red pepper flakes (optional)
  • 1 14-oz can diced tomatoes
  • 8 cups low sodium vegetable broth
  • 1 large-ish sweet potato, peeled and chopped in ¾ inch dice
  • 3 or 4 carrots, peeled and sliced
  • Up to half a head of cabbage, cored and shredded
  • 1 cup or more cauliflower florets
  • 1 small-medium red or yellow bell pepper, cored and chopped in ¾ inch dice
  • ½ to 1-cup small pasta
  • 2 cups firm tofu, optional, cut into ½ inch cubes
  • 3-4 cups fresh spinach leaves (any tough stems removed) rough chopped
  • 2 to 4 Tbsp chopped cilantro or parsley
  • ¼ to ½ cup creamy peanut butter
  • Salt and pepper to taste
Instructions
  1. In a large soup pot, heat oil over medium heat.
  2. Add onion and sauté until softened, about 3 minutes.
  3. Add garlic, ginger and red pepper flakes; stir until fragrant, about 1 minute.
  4. Add tomatoes and broth; increase heat and bring to a boil.
  5. Add sweet potato, carrots, cabbage, cauliflower and bell pepper; bring back to a boil, then lower heat and simmer, covered for about 5 minutes.
  6. Add pasta and return to a simmer for about 10 more minutes.
  7. Veggies should be tender.
  8. Add the tofu, spinach, cilantro/parsley and peanut butter, stirring to “melt” and distribute the peanut butter.
  9. Simmer gently until the tofu is heated and the spinach is wilted.
  10. Season with salt and pepper to taste. Serve.
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