Monday, May 11, 2009
DIY Muesli
Up to a few weeks ago, I was paying your typically over-priced amount of $4-5 per pound of muesli at the North Coast Co-Op, but I am proud to announce that as of now, I have finally switched over! Making muesli is amazingly easy and the best part about it is that it can be customized according to taste, allergens, and especially what's available in your pantry.
I've included my most recent muesli recipe here. It's not the best picture I've got, but hey, it was what I was having for breakfast.
MICHELLE'S MORNING MUESLI
2-3 lbs (4-6 cups) mixture of rolled barley, oats, rye, and kamut
2 cups of crispy rice
1/2 cup of raisins
1/2 cup of dried date pieces
1/4 cup of dried blueberries
1/2 cup of almonds
1/2 cup of sunflower seeds
Dry blend rolled grains in a food processor to a coarse texture (take care not to over-blend, otherwise it becomes flour). Repeat with almonds. Pour all ingredients into a bag or storage container and shake to mix. Add fresh fruit (strawberries, raspberries, and bananas are my favorite) and pour over rice or nut milk to serve. Enjoy!
I've included my most recent muesli recipe here. It's not the best picture I've got, but hey, it was what I was having for breakfast.
MICHELLE'S MORNING MUESLI
2-3 lbs (4-6 cups) mixture of rolled barley, oats, rye, and kamut
2 cups of crispy rice
1/2 cup of raisins
1/2 cup of dried date pieces
1/4 cup of dried blueberries
1/2 cup of almonds
1/2 cup of sunflower seeds
Dry blend rolled grains in a food processor to a coarse texture (take care not to over-blend, otherwise it becomes flour). Repeat with almonds. Pour all ingredients into a bag or storage container and shake to mix. Add fresh fruit (strawberries, raspberries, and bananas are my favorite) and pour over rice or nut milk to serve. Enjoy!
WATCH IT: 30-days as an Animal Rights activist
Mediterranean Pizza with Cilantro Pesto
Greetings vegan-ites!
After having kicked myself over many un-photographed meals and dishes, I can't believe I managed to save the last piece of this wonderfully yummy pizza from its eventual destination (Steve's stomach) on this particular evening.
This is a simple yet deluxe example of how to fancy up an otherwise boring pizza by utilizing our best friend in the kitchen--our vagrant creativity! Topped with eggplant, zucchini, avocado, fried garlic, and Tofutti cream cheese over a cilantro pesto, you will never go back to marinara and mozzarella again!
PIZZA DOUGH
Store bought from Wildberries (flour, yeast, olive oil, salt)
but you can also make your own vegan pizza dough here
CILANTRO PESTO
generous handful of fresh cilantro, loosely chopped
3-5 strands of garlic chives or 1-2 garlic cloves or 1/2 tsp garlic powder
1/4 c. pine nuts AKA pignolia
1 tsp vegan aoli or vegenaise
pinch of salt and pepper
Place all ingredients into food processor and process until it becomes a thick paste
TOPPINGS
1/2 eggplant, diced
1 zucchini, sliced
1/2 avocado, sliced
fried garlic (store-bought or DIY)
Nutritional yeast flakes
Dollops of Tofutti Cream Cheese
Roll out pizza dough into desired shape using a baking sheet, but as thin as possible without causing holes. Use a fork to press into the outer crust to keep the dough from retracting. Spread a generous amount of Cilantro Pesto onto the base. Add vegetables and Tofutti Cream Cheese, then top with nutritional yeast. Bake at 425 degrees for 15 minutes; remove baking sheet and bake for another 5 minutes. Crust should just begin to brown and have a crispy texture, but be careful not to burn.
Cut and enjoy! This pizza is absolutely one of the yummiest I've made so far... dare to be bold in your vagrant creations!
After having kicked myself over many un-photographed meals and dishes, I can't believe I managed to save the last piece of this wonderfully yummy pizza from its eventual destination (Steve's stomach) on this particular evening.
This is a simple yet deluxe example of how to fancy up an otherwise boring pizza by utilizing our best friend in the kitchen--our vagrant creativity! Topped with eggplant, zucchini, avocado, fried garlic, and Tofutti cream cheese over a cilantro pesto, you will never go back to marinara and mozzarella again!
PIZZA DOUGHStore bought from Wildberries (flour, yeast, olive oil, salt)
but you can also make your own vegan pizza dough here
CILANTRO PESTO
generous handful of fresh cilantro, loosely chopped
3-5 strands of garlic chives or 1-2 garlic cloves or 1/2 tsp garlic powder
1/4 c. pine nuts AKA pignolia
1 tsp vegan aoli or vegenaise
pinch of salt and pepper
Place all ingredients into food processor and process until it becomes a thick paste
TOPPINGS
1/2 eggplant, diced
1 zucchini, sliced
1/2 avocado, sliced
fried garlic (store-bought or DIY)
Nutritional yeast flakes
Dollops of Tofutti Cream Cheese
Roll out pizza dough into desired shape using a baking sheet, but as thin as possible without causing holes. Use a fork to press into the outer crust to keep the dough from retracting. Spread a generous amount of Cilantro Pesto onto the base. Add vegetables and Tofutti Cream Cheese, then top with nutritional yeast. Bake at 425 degrees for 15 minutes; remove baking sheet and bake for another 5 minutes. Crust should just begin to brown and have a crispy texture, but be careful not to burn.
Cut and enjoy! This pizza is absolutely one of the yummiest I've made so far... dare to be bold in your vagrant creations!
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