2 cups of water
1 cup of white/brown rice
1 1/4 cups of Vanilla Almond milk
1/3 cup of maple syrup
1/2 teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon ground nutmeg
Experimenting with various Vegan foods.
In a separate bowl, whisk together the flour, baking powder and salt. Finally, add the dry ingredients to the wet ingredients and mix until combined its all combined together into a sticky pile of dough. Cover the bowl and throw it (and I do mean THROW it...okay not really) into the fridge for about an hour and go play around on www.MindTapped.com or order my book on Mind Control techniques at www.lulu.com. Once an hour has passed, preheat oven to 350.
Makes just enough for about 2 dozen cookies
2 cups of powdered sugar
1/2 teaspoons of vanilla extract
6-8 teaspoons of almond milk
4 teaspoons of agave nectar or maple syrup
a touch of the food coloring of your choice!
In medium bowl, mix together powdered sugar and milk until smooth.
Makes about 8 pitas
Follow the instructions on the packet of yeast to activate it.
Add the olive oil and 1 1/4 cup water and stir everything together.
All of the ingredients mix and form a doughy ball. If some of the flour will not stick to the ball, add a little more water as needed.
Knead the dough for approximately 10 minutes. I've been told that the secret to great pita bread is in the kneading. So don't skip out on this step and knead it well (fold over, press down, repeat).
Roll the dough into a ball and place it back into the bowl and coat with a light coat of oil. Cover the bowl with a damp kitchen towel and let rise for an hour and a half.
Once the dough has doubled in size, punch the dough down and divide it into 8 pieces. Roll each piece into a ball and cover the balls with a damp kitchen towel again and let them rest for another 20 minutes.
Preheat the oven to 400 degrees. If you have a baking stone, put it in the oven to preheat as well. I don't have a baking stone so I simply turn a cookie sheet upside down and place it on the middle rack of the oven while you are preheating the oven. I use the bottom of the pan to bake my pitas!
After the dough has chilled out for about 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough.
Next take the flattened pita and place it in the oven on top of your baking stone/cookie sheet. Let cook for about five minutes or until it has puffed/poofed up. Leave the oven cracked during this process. Depending on your baking surface, you may be able to cook multiple pitas at a time. The first time through, cook just one to figure out how long it needs to stay in.
Let cool, Nom, Enjoy.
2. Cook lentils in another pot. The amount of water here doesn't need to be as exact but you want to have about half water and half lentils in your pot. Cook the lentils until they're soft but not too mushy. Keep an eye on this as well.
3. While the lentils and rice are cooking, make yourself useful! Dice up the onions and tomatoes and chop the parsely. Next grab a large pan or wolk and fry the onions slowly with a little bit of oil oil until they start to brown.
4. Once the rice and lentils are done, drain the water. Add the rice and lentils to the large pan along with all of the spices. Fry evenly for around 3 minutes.
5. Remove from heat, and add parsely and tomatoes, serve, NOM!
Most people might think that bread is an incredibly complicated and time consuming task. It really isn't. Most of the time it takes to make bread is waiting around while the dough rises. That's what the movie is for. There's absolutely no reason you have to stick around and wait for the dough to rise, you could step out and run some errands and come back and continue the process. It's really up to you! Control your time, don't let the bread control it on your behalf!
Any-who, this is a very healthy recipe that's easy to make and quite tasty. It's pretty basic and uses few ingredients and doesn't require any fancy kitchen gadgets. If you've never used flaxseed before, you'll either want to purchase flaxseed meal or grind down the seeds yourself using a coffee grinder/spice grinder.
1 tablespoon active dry yeast
1 3/4 cups of warm water
2 Tablespoons of sugar or maple syrup
1 tablespoon of canola oil
3/4 teaspoon of salt
1 cup flaxseed meal
2 cups whole wheat flour
1 cup all-purpose flour for kneading
2. Next, it's time to feed the yeast! Add the two tablespoons of sugar, one tablespoon of oil, salt, one cup of flaxseed meal and one cup of whole wheat flour. Mix this with a spoon or fork.
3. Once things are mixed well, add another cup of whole wheat flour and mix. Then add in your one cup of all-purpose flour. Mix till it all holds together. This should only take a couple minutes. It will be a bit sticky, but once you begin to add in one cup of all purpose flour (see step 4) for kneading it will all come together.
4. Here comes the fun part. It's time to get your hands dirty and knead the dough by hand on a floured countertop for about 10 - 15 minutes. This is where that cup of flour comes into play. Sprinkle it onto the dough and knead it in with your hands. If you find that the dough is too sticky, add a bit more flour in.
5. Run a bit of oil around the mixing bowl to keep the dough from sticking and place your freshly kneaded dough inside and cover to let rise. You'll also want to add a tad bit of oil to the top of the dough.
6. Let the dough rise till it has about doubled in size. I generally let the bowl sit ontop of a warm radiator to help accelerate this process. I will take an hour or two to rise so take this time to clean up the dirty dishes, read a bit of a book, and relax a bit. Keep an eye on the dough and when it's doubled you're ready to rock!
While a three strand braid is certainly easy, a four strand braid is prettier and offers a more substantial final product!
Separate the dough into four equal balls and roll them out into long ropes. Lay these out on a lightly floured surface and smoosh one end of all four ropes together and place a weight on end to keep everything in place. Label each rope left-to-right 1-2-3-4. To braid simply cross 1 over 2 and three back over 1 and 2. Do this to the other side as well...4 over 3 then 2 over 3
and four. Each time you complete a braid, relable the end of each rope left to right 1-2-3-4 and repeat.
Once you get to the very end and there isn't anymore room to continue the braid, tuck the ends under the bread.
9. Place bread on top of a tin foil layed cookie sheet, cover and let rise until its doubled its size.
12. Remove the bread from the cookie sheet and let cool on a cooling rack to room temperature. Letting it cool is key to getting a nice cut. If you cut it too soon it will simply flatten out.
13. Slice and OM NOM your freshly baked bread!
1 Cup of plain rice or almond milk
1/4 Cup of raw cashew pieces
4 tsp. fresh lemon juice
2 Tablespoon. cornstarch (or wheatstarch or 3 T. white rice flour)
2 Tablespoon. oil
1/4 tsp. salt
1 Tablespoon of Maple Syrup
Using a blender or food processor, blend the rice milk and cashews until smooth.
Add the remaining ingredients and continue to blend.
Pour blended mixture into a small saucepan and stir constantly over medium-high heat until it thickens and begins to boils. Lower the heat and cook 1 minute while constantly stirring.Remove from heat and let cool to room temperature. Finally, whisk with beater until it's smooth. Cover and refrigerate. Before using, you'll want to mix it again with a whisk. If you find that it's too thick, it may be thinned with a little rice or almond milk.