Today, I attended the Bronte Seventh Day Adventist Vegan Food Fair in Oakville, On. where I gave a demo of 2 vegan recipes. These are the recipes I made and promised.
Cathy’s Energy Pucks
This recipe can be made in so many different ways. If you don’t like coconut, add more rolled oats or hemp hearts. If you don’t want hemp hearts, add more rolled oats. If you don’t like ginger, omit. Add seeds instead of nuts to make school friendly.
1 cup walnuts or almonds
1 cup rolled or quick oats
3/4 cup hemp hearts
1/4 cup shredded coconut
1 good thumb size piece of fresh peeled ginger, grated
1 cup prunes, dates or figs
1/4 cup maple syrup, brown rice syrup or (honey – strict vegans will not use)
1/4 cup coconut oil, melted
1/2-1 tsp. of cinnamon
1/4 tsp. of sea salt (optional)
Process nuts in food processor until cut into small pieces. Add oats, hemp hearts, coconut, prunes, ginger, cinnamon and salt to the processor and blend until everything is well incorporated and prunes (or whatever dried fruit you have used) are chopped up small. Add coconut oil and sweetener and process until evenly distributed and mixture starts to clump together. Place into small silicone muffin trays and freeze for 30 minutes or longer. They will be easy to pop out and can be stored in the fridge or freezer in containers.
Cathy’s Kale Pesto Pasta – Grain Free!
I have been making this dish for several years, but have recently discovered a new mung bean fettucine by Explore Asian – http://www.explore-asian.com/bean-pasta/ which has an incredible nutritional profile. It is made of organic mung beans and water and 1/4 of the package has 23g of protein and 5g net carbs (carbs minus fibre)! Wow, how do they do it?
While this does not replicate exactly the taste of regular pasta, I like it and so do several others I have served it to. If I used a regular pasta to make this dish, I would add some kind of legumes to it for protein if serving it as a main dish.
1 large onion, peeled and chopped
2-3 cloves garlic, diced
1 bunch of kale, washed, destemmed and cut up small
1 tub Sunflower Kale Oregano pesto – http://www.sunflowerkitchen.com/products_pestos.html
1 package of mung bean fettuccine
Saute onions and garlic in water, broth or wine until soft. Put kale in a colander and place in sink. Add pasta to boiling water for 5 minutes. Empty pasta into a second colander directly over the kale. The kale will wilt and turn dark green from the heat. Rinse the pasta under water and then combine pasta, kale, pesto and onions in the hot empty pot. It should be sufficiently hot to serve immediatly.