Nancy Bond Designs


vegan dinner with chef ZZZZZ
May 17, 2011, 3:48 pm
Filed under: Recipe

vegan dinner with my friend chef ZZZZ. Whole wheat cous cous with black lentils olives and capers. Cooked in a mirin and garlic sauce. Tempah with orange, lime and hempseeds with roasted vegies. So Yummy!!!!!

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Juice
May 17, 2011, 3:43 pm
Filed under: Recipe

My new obsession fresh juice every morning. This one contains carrots, celery, beets, swiss chard from horse & buggy and strawberries from horse & buggy



Yummy Vegan Oatmeal Muffins
August 12, 2010, 5:11 pm
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Yummy and vegan

YUMMY OATMEAL  AND BANANA NUT MUFFINS!!!!

 

If I do say so my self these are the best muffins I have ever tasted! They satisfy my craving for delicious muffins they are sweeter than most of my baked goods and remind me a bit of old fashioned oatmeal cookies. Great with a cup of hot tea and spread with a little vegan earth balance buttery spread. Enjoy!!!!

Ingredients

11/4 cups of whole wheat pastry flour

11/4 cups of old fashioned oat meal

½ cup of ground flaxseeds

2 Tablespoons chia seed

4 teaspoons baking powder

¾ cups date sugar

1 teaspoon cinnamon

¾ cup raisins

1 cup vanilla almond or soy milk mixed with 1 teaspoon braggs cider vinegar

½ cup brown rice syrup

½ cup coconut oil

1 teaspoon pure

1 teaspoon vanilla extract

1 very ripe mashed banana

½ cup chopped walnuts

Mix dry ingredients together in a large heavy bowl. Add banana, rice syrup, coconut oil and vanilla. Slowly add soymilk and vinegar stirring until just smooth. Fold in raisins and nuts and scoop into prepared muffin pans. Bake at 350 for 25 minutes.

Enjoy!!!!!



Yummy Vegan Chocolate Cookies!!!!!!
July 6, 2010, 4:52 pm
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yummy!!!

DOUBLE- CHOCOLATE COCONUT &  WALNUT COOKIES

 

These cookies are the perfect little guilt free indulgence. I love them with green mint tea and fresh strawberries as an afternoon treat or healthy desert. I have made them using whole wheat flour and agave nectar instead of the gluten free flour and barley malt and they were equally delicious. Enjoy!!!

Cookies

1 cup gluten free flour (I use Namaste perfect flour mix)

1/3 cup ground flaxseed

1 scoop chia seeds

2/3 cup unsweetened cocoa powder

¼ cup unsweetened shredded coconut (plus extra for sprinkling over ganache)

¾ teaspoon baking powder

¼ teaspoon sea salt

¼ teaspoon chili powder

½ teaspoon cinnamon

1/3 cup coconut oil

1/3 cup brown rice syrup

¼ cup barley malt

1 teaspoon pure vanilla extract

1/3 cup unsweetened vanilla almond milk (maybe a little more)

¼ cup chopped walnuts

24 whole walnuts

Chocolate Ganache

½ cup non dairy grain sweetened chocolate chips

¼ teaspoon pure vanilla extract

3-4 tablespoons unsweetened vanilla almond milk

Preheat oven to 350 and line two cookie sheets with parchment paper

Cookies

Whisk together the flour, flaxseed, chia seed, cocoa, baking powder, salt, chili powder and cinnamon in a large heavy mixing bowl. Stir in the oil, brown rice syrup, barley malt and vanilla.  Slowly add the almond milk and stir until the dough is thoroughly mixed and the right consistency to form a ball. (you may need to add a little more almond milk).

Use a teaspoon to size the cookies and roll to form a ball. Place the cookies on the parchment paper and put the walnut in the center of the cookie.  Bake for 10-15 minutes until the cookies are firm to the touch.

Ganache

Heat up the almond milk and cinnamon in a small sauce pan. Pour over chocolate and stir until completely mixed and silky. Drizzle over the cool cookies. Sprinkle with remaining coconut and ENJOY!!!!!



stir fry
July 6, 2010, 1:41 pm
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Vegan Stuffed Zucchini!!! Yummy!
June 15, 2010, 8:40 pm
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Vegan Stuffed Zucchini

I used to make stuffed zucchini as a child for my parents. My neighbor Mr.Karklin had the most amazing garden (fertilized with help from the horses down the street). Anyway, Mr.Karklin (Ed) was always giving us the most amazing fresh veggies and I loved to cook. Back then I stuffed them with cheese, butter and bread crumbs. They weren’t nearly as healthy or delicious as my new vegan zucchini.

I made this up last week while I was looking for a good way to use my veggie rice pilaf.

Ingredients

6 small (5” zucchini)

2 cloves of garlic

2 cups of arugala

¾ cup of fresh basil

½  lb. firm tofu

Juice and zest of 1 lemon

½ cup of nutritional yeast

About ½ cup of olive oil

1 ½ cups of brown rice pilaf (recipe follows)

Preheat oven to 350. Wash the zucchini and cut of the ends. Slice in half and hollow out each boat. Brush with a little olive oil and season with sea salt and pepper. Put them into a baking pan lined with tin foil or parchment paper. Save the zucchini meat to mix in with your rice pilaf.

Mix the tofu, nutritional yeast, 1 clove of garlic the fresh basil, lemon juice and zest and about ¼ cup of olive oil in the food processor. Mix until it is the consistency of ricotta. Add sea salt and pepper to taste.

Heat olive oil in pan and add the 2nd clove of garlic, chopped zucchini meat and the rice pilaf.

Fill the zucchini boats ½ way with the rice mixture and top with the tofu mixture. Sprinkle with Italian seasoning and bake for 25 minutes in a hot oven. Sprinkle with fresh parsley and basil when out of the oven. If you like serve with warm marina sauce on the side.

Also yummy with a bit of soy cheese on top I love Daiya brand!!!! Melts, smells and tastes like real cheese! I just made this last week with fresh zucchini from my local farm co-op organic and extra amazing!  Enjoy! xo



Double Chocolate and Double Delicious vegan, gluten free and sugar free cookies!!!!Yummy!!!
June 15, 2010, 4:37 pm
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DOUBLE- CHOCOLATE WALNUT COOKIES

 

These cookies are the perfect little guilt free indulgence. I love them with green mint tea and fresh strawberries as an afternoon treat or healthy desert. I have made them using whole wheat flour and agave nectar instead of the gluten free flour and barley malt and they were equally delicious. Enjoy!!!

Cookies

1 cup gluten free flour (I use Namaste perfect flour mix)

1/3 cup ground flaxseed

1 scoop chia seeds

2/3 cup unsweetened cocoa powder

¼ cup unsweetened shredded coconut (plus extra for sprinkling over ganache)

¾ teaspoon baking powder

¼ teaspoon sea salt

¼ teaspoon chili powder

½ teaspoon cinnamon

1/3 cup coconut oil

1/3 cup brown rice syrup

¼ cup barley malt

1 teaspoon pure vanilla extract

1/3 cup unsweetened vanilla almond milk (maybe a little more)

¼ cup chopped walnuts

24 whole walnuts

Chocolate Ganache

½ cup non dairy grain sweetened chocolate chips

¼ teaspoon pure vanilla extract

3-4 tablespoons unsweetened vanilla almond milk

Preheat oven to 350 and line two cookie sheets with parchment paper

Cookies

Whisk together the flour, flaxseed, chia seed, cocoa, baking powder, salt, chili powder and cinnamon in a large heavy mixing bowl. Stir in the oil, brown rice syrup, barley malt and vanilla.  Slowly add the almond milk and stir until the dough is thoroughly mixed and the right consistency to form a ball. (you may need to add a little more almond milk).

Use a teaspoon to size the cookies and roll to form a ball. Place the cookies on the parchment paper and put the walnut in the center of the cookie.  Bake for 10-15 minutes until the cookies are firm to the touch.

Ganache

Heat up the almond milk and cinnamon in a small sauce pan. Pour over chocolate and stir until completely mixed and silky. Drizzle over the cool cookies. Sprinkle with remaining coconut and ENJOY!!!!!