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Vanilla Coconut Macaroons

Posted by on Mar 2, 2012 in Uncategorized, _MainPage | 1 comment

Vanilla Coconut Macaroons

It’s technically no longer Vanilla Month, but I can’t let a short February get the best of me; I have two more vanilla recipes, and my goodness, I’m going to share them! I’m often reluctant to make raw cookies, since they usually require a dehydrator. But these moist, vanilla-flecked macaroons are the simplest. And who doesn’t love a raw twist on a delicious classic cookie? Vanilla Coconut Macaroons, here you go: Vanilla Coconut Macaroons 1 dozen cookies ½ cup raw cashews ¼ cup raw agave nectar seeds scraped from...

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Vanilla Milk

Posted by on Feb 26, 2012 in vanilla, vanilla milk, _MainPage | 2 comments

Vanilla Milk

  This recipe comes from Vegan for Lent: A Guide to 40 Days of Plant Based Eating. It’s a favorite in my home, whether served with raw brownies and fruit at teatime or poured over morning cereal. Flax or chia seeds add creaminess, while several ingredient options make it super versatile. Let everything sit in the refrigerator overnight, and the next morning it will be ready to use anywhere non-dairy milk is called for. If you like the appearance of extra vanilla seeds, add the vanilla bean after straining, and blend once...

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Vegan for Lent: A Guide to 40 Days of Plant Based Eating

Posted by on Feb 12, 2012 in Get It Here, Get It Here - Free, Practices, Uncategorized, _MainPage | 12 comments

Vegan for Lent: A Guide to 40 Days of Plant Based Eating

Want to go vegan or vegetarian for Lent? This guide shows you how. Vegan for Lent features 40 days of scripture meditations, meal plans, and over 60 recipes, in addition to information on eating out, common ingredients, and obtaining ample protein on a vegan diet. What people are saying: “The Vegan For Lent Guide that Joy has prepared was so helpful to many of our people as it caused us to consider what we eat and why. The gift of Lent is that it invites us to actually think and reflect on the meaning of our lives and choices and...

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Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

Posted by on Feb 6, 2012 in cook eat thrive, Get It Here | 8 comments

Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic

  Whether we find ourselves living large or small, everyday or exotic, there are countless opportunities to come to the table.–From the introductionIn Cook, Eat, Thrive, Joy Tienzo encourages you to savor the cooking process while crafting distinctive meals from fresh, flavorful ingredients. Enjoy comfortable favorites. Broaden your culinary horizons with internationally-inspired dishes. Share with friends and family, and create cuisine that allows people, animals, and the environment to fully thrive.Cook, Eat, Thrive features...

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Vanilla Vinegar

Posted by on Feb 5, 2012 in Uncategorized | 0 comments

Vanilla Vinegar

Made with white balsamic, at Enchanted Spice Recipes Scent provides the most vivid link to memory, and serves as a powerful representation of events and places. I remember my first apartment, and the smell of chlorine (from the pool), mint (growning in the courtyard), and a peculiar carpet odor. When I think of India, my nose prickles with the scent of coconut hair oil, the ground after rain, and incinerating garbage. And until recently, the idea of vanilla brought to mind cloying drugstore fragrances and intolerably scented candles. But not...

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Top 10 Vegan Travel Foods

Posted by on Jan 21, 2012 in Adventures, Uncategorized | 4 comments

Top 10 Vegan Travel Foods

I’ve been traveling full-time for nearly two months now, and part-time for several years prior to this. In that time, I’ve done lots of experimenting on what works for travel (energy bars, yes!) and what doesn’t (cupcakes, not so much). What makes good travel food? It has to be portable, tasty, and healthy. And of course, safe for travel by plane, rail, bus, or bike. Most of the items I’ve listed below have the added benefit of being raw, so you’ll feel nourished rather than weighed down by heavy foods. Traveling...

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Arugula and Beet Salad with Meyer Lemon Vinaigrette

Posted by on Dec 24, 2011 in chocolate, dressings, holidays, raw, salad | 3 comments

Arugula and Beet Salad with Meyer Lemon Vinaigrette

In the cold season, salads provide a lovely refuge from the heavier fare that usually graces our holiday tables. This one has sweet, earthy beets balanced by peppery arugula and tart Meyer lemon vinaigrette. And those crispy onions that top our favorite casseroles? They’re in here, too. Several options for preparing the beets lets you intensify the flavors, or keep it simple. Arugula and Beet Salad with Meyer Lemon Vinaigrette2 servingsTo prepare the beets, 1) boil them in the skins until they soften and slip right out, 2) purchase...

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Joy’s (New! Thick!) Coconut Caramel

Posted by on Nov 4, 2011 in caramel, coconut, kid-friendly, quick fix, soy-free, wheat-free | 1 comment

Joy’s (New! Thick!) Coconut Caramel

I make this caramel a lot. It’s perfect for drizzling over desserts and mixing smoothly into drinks. But sometimes I want something thicker and more substantial, so I’ve created a just-as-simple version that yields a richer, more spreadable sauce. The original post goes into the technical bits of making caramel, so I’m reposting it, with the amounts for the thicker version, here. Caramel is generally made by adding butter and cream to caramelized sugar. Not vegan, but the usual substitutes for dairy can impart an odd taste....

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Pumpkin Swirl Brownies

Posted by on Oct 29, 2011 in brownies, chocolate, holidays, kid-friendly, low-fat, pumpkin | 4 comments

Pumpkin Swirl Brownies

These bars are perfect for an autumn gathering, and will please adults with their sophisticated, spicy flavor, and children with their pretty swirls. Don’t be fooled by the whole wheat pastry flour and lower fat content; these brownies are thick and fudgy, and will leave you licking pumpkin topping and dark chocolate from your fingers. Pumpkin Swirl Brownies16 browniesAn overnight chill in the refrigerator condenses these brownies into the richest, gooiest confection. For the pumpkin layer:2 tablespoons corn starch1/2 cup non-dairy...

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Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango

Posted by on Aug 17, 2011 in beans, burgers, cabbage, grilling, kid-friendly, mango, rice, wheat-free | 7 comments

Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango

I recently returned from a trip to the Southeastern US, and was inspired by the fusion of Southern and Caribbean flavors I experienced there. And it’s August, the perfect time to enjoy the last bit of summer with something on the grill. So today I bring you: Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango. I make my own whole wheat buns, but you can find slider buns that are vegan in many natural foods groceries (Rudi’s Potato Slider Rolls are very good). Wrap the burgers in lettuce leaves instead of buns,...

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