Orange Scented Pumpkin Loaf

Rising to the occasion of crisp winter days, my greedy lips long for seasonal foods. The latest on my menu of baked goods was an orange scented loaf. Spiced just like a pumpkin pie, with the addition of some orange extract, this harmonious combination was subtle, yet fulfilling, and had the perfect soft texture I was after.

Benefits of pumpkin include its richness in antioxidants, vitamins, and minerals; both the flesh and seeds of the pumpkin provide many health-boosting nutrients. Also low in fat, it has many disease fighting nutrients.

Orange Scented Pumpkin Loaf
Yield: 1 loaf

Ingredients:
1 3/4 unbleached-all purpose flour
1 1/4 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Sea salt
2/3 cup maple syrup
1/3 cup canola oil
1 1/4 cup pumpkin puree (canned or freshly pureed)
1/4 cup almond milk
1 Tbsp. flax seeds
2 Tbsp. pumpkin pie spice
1 tsp. Vanilla extract
2 tsp. Orange extract
1/4 cup pecans, optional
1/2 tsp. Minced orange zest

Directions:
Preheat oven to 350 degrees. Mix dry ingredients in a bowl: four, b.powder, b.soda, sea salt, pumpkin pie spice, and flax seeds. Mix wet ingredients in a separate bowl: maple syrup, canola oil, pumpkin puree, vanilla extract, and orange extract. Combine wet with dry. Fold in pecans and orange zest. Bake for 25 to 30 minutes or until toothpick comes out clean.

Raspberry Oatmeal Smoothie

Ha Ha. I found a new way to hide oatmeal in my kids' food. The idea came to me today, as they requested an ice cream sundae. I do not allow my kids to eat too many sweets, and like most parents prefer them to eat healthy snacks. Knowing that they love smoothies I set upon this task immediately. They are sitting before me now gobbling it up. Just don't tell them.

Here's the recipe.

2 cups of precooked and flavored oatmeal- I flavor mine with cinnamon, vanilla, a pinch of sea salt, and brown sugar (to the taste)
2 cups frozen raspberries
1 cup frozen pineapple
1/2 banana
2 Tbsp. honey

Blend until smooth and serve immediately.

Faux Chicken Dumpling Soup

My perfect meal would include soup, garden salad, and fresh baked bread. With a husband and two children who are not fond of soup, it is seldom I indulge in this combination. However, one soup they eat without complaint is a Faux Chicken Dumpling soup that my friend Brianne passed along to me some time ago. With this crisp Winter air, this is a perfect soup to warm you up!

Enjoy!

Ingredients:

DUMPLINGS:
1 cup flour
1/2 Tbsp. baking powder
1/2 tsp. sea salt
1/8 cup olive oil
1/4 cup plain or unsweetened soy or almond milk

SOUP:
2 Tbsp. Earth Balance
1/4 cup leeks
2 stalks of celery, cut on the bias
1 tsp. garlic
2 carrots, medium diced
1 bay leaf
1 cup green beans
Seitan or chicken substitute (I like to use May Wah Healthy Vegetarian Foods Chicken Balls -Vegetarian, not Vegan)
8 cups of water
4 cubes of faux bouillion (Organic Gourmet makes a great one)

DIRECTIONS:
In a soup pot saute leeks, celery, garlic and carrots with the Earth Balance. Allow them to sweat for 5 minutes.

Add bay leaf and water and bring to boil. Allow to simmer for 10 additional minutes. Stirring occasionally.

Add green beans, chicken substitute, and bouillion cubes. Simmer for 8 more minutes.

While the soup is simmering, prepare the dumplings. In a bowl, combine your dry ingredients: flour, baking powder, and sea salt. In a separate bowl, whisk together olive oil and milk substitute. Combine together.

Form small balls (the size of a golf ball) with the dough and drop them individually into the soup. They should float to the top.

Allow to cook for another 8 minutes. A perfect accompanyment to a garden salad and baguette

**** I like to add either noodles or precooked brown rice to this soup to make it heartier

Happy New Year

Another year, another resolution! With a handful of friends referring my blog to their acquaintances, and with no new updates, it is a resolution of mine to get back into the swing of things after being away.

Intending to keep up with my blog while pregnant with my third daughter, I found it harder than expected, as I was sicker than ever during this pregnancy. The thought of of food made me woozy.

My youngest daughter, Matilda Mae, is now 3 months and growing happier and healthier daily. I am still recouping from pregnancy and the additional responsibilities I have taken on. With work and three kids, I have missed writing. So, without further adieu, I promise you, my readers, a fresh start to kick off this New Year.

Happy New Year!

Q.Bel, the way to go!

Who didn’t love Kit Kats or still does? It’s that wafer and chocolate combination that is quite a winner. Though as I have gotten older and savvier to higher quality ingredients, I prefer to avoid this tasty treat and instead partake of a great competitor.

I came across a company called Q.Bel. It’s an all-natural wafer bar that comes in a few flavors including dark chocolate mint chocolate. Truly, these have made their way into my shopping cart on most every visit to my local health food store.

Q.Bel does not use artificial ingredients, colors, flavors, or preservatives. Additionally, they have no use of corn syrup or hydrogenated oils as does other chocolate bars. It’s a winner all around!

Check out their website at http://www.qbelfoods.com

Apologies, Apologies at the lapse in articles with my blog. It has been a frustrating 4 months now with a limited flavored diet. This little gem inside is wrecking my culinary desires. I did find a wonderful product though during this time, and baking is beginning to become commonplace again. So without further adieu, I want to introduce you to my newest staple.

I am sure by now you have either seen articles about or products from Gardein- garden products. Mostly, I see them at Fresh and Easy or health food markets. But, I spotted this particular product at Ralphs. I have not been impressed at all by their other products, finding them to lack flavor and desirable texture. However, an exception came along with their Seven Grain Crispy Tenders. Seriously speaking, I have NOT been able to find a good chicken nugget substitute except when dining at Native Foods. These Crispy Tenders are just that; flaky, tender and with a crispy "skin". A very good replacement for those inferior products I find elsewhere. My kids love them!

Retailing for $3.99, which serves 5 (well our four), that's about a $1.00 per meal. I typically stock up on them for usage in sandwiches, to dip in sauces, or to serve as an entree.

We think they're great, I think you will think so too.

Tea and Scones- The Perfect Combo!

Coming in from outside, after playing snake-in-the-grass with bare feet, and the sun shining on my back, I relished the cold chill of my moms sun-made Lipton's tea; I was eight.

At ten, I thought I'd grown up. So, I began taking pleasure in a mug filled with warm tea alongside my mom and her guests; my snoopy mug being my favorite. From chamomile to mint and even robust black tea, I began sampling.

I always thought it was quite elegant to drink from nice China teapots with cup and saucer. Of course my mom was nice enough to oblige me with this indulgence, often allowing me to hold my own tea parties well into college with her dainty antique plate ware accompanied by lovely cloth napkins. It's a fond memory of mine.

Though I dabbled for a year or two with a coffee fascination, it never quite suited me. My love of tea continued. Also reaching adulthood, I wanted something to accompany my tea drinking. So, I began making biscottis and scones. To me, the slight sweetness of these pastries are a great pair; not to mention their crumbly texture.

To this day I keep a well stocked assortment of tea for my own guests pleasure, and am known for my own sun-brewed peach iced tea. It's also a joy to watch my own children enjoy a tea party with their friends the same way my mom allowed me to.

The scone recipe I have included for your enjoyment was one I adapted to being Vegan from the 2000 December issue of Bon Appetit: Chocolate Chip Scones. Though I have plenty of flavor varieties, these satisfy me with my sweet craving. They marry well with a nice English Breakfast tea. Find what suits you. Happy tea drinking. I hope you enjoy the scones.

CHOCOLATE CHIP SCONES:
(yield: 6-8)

2 cups unbleached all purpose flour
1/3 cup plus 2 Tbsp. organic cane sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
6 Tbsp. chilled Earth Balance
1 tsp. grated lemon peel
3/4 cup dark chocolate chips
3/4 cup almond milk
1 Tbsp. lemon juice
1 Emergen-C egg Replacer egg
1 tsp. vanilla extract

Almond Milk and 2 Tbsp.organic cane sugar for glazing

Directions:
1. Preheat oven to 350 degrees.Pre-line baking sheet with Parchment Paper, unless you have scone making pans (oiled/dusted
with flour). Sift 2 cups flour,
1/3 cup sugar, baking powder, baking soda, and salt into large bowl.
2. Add Earth Balance and lemon peel; with a pastry whisk or fingertips until Earth Balance is reduced in size.
3. Mix in chocolate chips.
4. Whisk almond milk, along with lemon juice, Emergen-C egg replacer egg (follow box directions), and vanilla in a small bowl
to blend.
5. Add milk mixture to dry ingredients; mix until dough comes together in moist clumps.
6. Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into 6 wedges. Transfer
wedges to prepared baking sheet or scone pans and form.
7. Allow scones to bake for 10 minutes, brush scones lightly with milk and sprinkle with remaining 2 Tbsp. sugar. Bake until
scones are crusty on top and tester comes out clean.
8. Serve warm alongside your choice of tea (or coffee)