Flax, The Seed of Ancients

Flax was cultivated in Babylon as far back as 3000BC. It was also popular with the Ancient Greeks and the Romans . Flax was first introduced to North America by the Canadian colonists in the 17th century.

Flax seeds also known as linseed, have a hard shell, which depending of the variety, can be from a golden to a reddish brown. Due to the hard shell most people prefer to eat ground flax seeds. They have a wonderful nutty favor.

The seed and oil is particularly important to Vegans and vegetarians due to being the richest plant source of omega_3 fatty acids. It lowers high blood pressure, reduces the formation of blood clots therefore reducing the risk of heart attack and stroke.

Omega_3 is also an anti-inflammatory relieving conditions like arthritis, migraines, lupus, gout and asthma. Studies have shown it to reduce bone loss. To meet your daily requirement, all that is required is one tablespoon of flax oil or two tablespoons of ground flax seed.

Flax seed also contains lignans which have anti-cancer, anti-viral, and anti-bacterial properties. It has far more lignans than other plant sources.

High in soluble fiber, it is excellent in relieving constipation and IBS problems. It also is a good source of omega_6 fatty acids, manganese, copper, magnesium and vitamin B6, plus many other minerals, vitamins and amino acids. It also contains a high quality protein.

Whole flax seeds can be stored in an airtight container in a cool dark cupboard for over a year, but ground flax seed is preferably stored in an airtight container in the fridge to prevent it becoming rancid and should not be kept for more than 3 months. The oil must also be refrigerated and should not be kept for more than 6 weeks and must not be used used when cooking but only added afterwards.

Ground flax seeds or oil can be sprinkled on cereals, added to smoothies and even sprinkled on cooked veggies. You can also add ground flax seeds to bread and cake mixes.

Note: When first using flax seed start with small amounts, as some people find that when using it for the first few times, they experience a bloated feeling or suffer from mild flatulence.

For more info on flax oil and flax beauty recipes see my posting on my other blog Herbs 'n Oils .

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Pecan Pie
From PCRM
Recipe from the Millennium Restaurant, San Francisco, Calif.

2-1/2 cups pecans, toasted and coarsely chopped
3/4 cup maple syrup
1/3 cup brown rice syrup
1 tablespoon vanilla extract
1 tablespoon minced fresh ginger
1/4 teaspoon sea salt
3 tblsps flax seeds
1-1/2 teaspoons arrowroot
1/3 cup soymilk
prebaked pie crust

To make the filling: Place the pecans in a large bowl. In a medium saucepan, combine the maple syrup, rice syrup, vanilla extract, ginger, and salt. Simmer the mixture for 5 minutes, then remove from heat and allow to come to room temperature. In a spice grinder, grind the flaxseeds to a powder. Combine the arrowroot, soymilk, and flaxseed meal with the maple syrup mixture, pour into a blender, and blend until smooth. Pour the liquid from the blender over the pecans. Mix well and pour into a prebaked pie shell. Bake at 350° F for 30 minutes, or until the filling has firmed up. Let cool.

Flax Seed Morning Shake
From Golden Fitness Flaxseed
Recipe by Jeanne-Mance Côté from Montreal, Canada.

8 oz Lite Soya Milk
Strawberries
Raspberries
Blueberries
One banana
2 tbsps freshly ground flax seed
1 tbsp wheat germ
sweetner to taste (optional)

Mix together in blender or hand mixer

High Fiber, Lower Carb Maple Morning Muffins
From Goodbaker Vegan Gourmet Baking Mixes
This is a low-carb muffin recipe, that is also a healthy bran muffin recipe, that is also a cane sugar free muffin recipe, that is also a low fat muffin recipe, that is also a vegan muffin recipe, that is also a protein muffin recipe! These vegan muffins are surprisingly moist and fluffy, with a delicate texure. The ground flax seed in this muffin recipe acts as an excellent vegan egg replacer, and also provides healthy flax oils and fiber.

Dry Ingredients:
1/2 cup oat bran
1/2 cup whole wheat pastry flour
1/3 cup whole soy flour
1/3 cup oatmeal (rolled oats)
1/3 cup wheat bran
1/3 cup ground flax seed
1 tbsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 tsp vital wheat gluten OR 2 tbsps starch (cornstarch, tapioca starch, arrowroot)
1/2 cup raisins and/or walnuts and/or other dried fruit
Wet Ingredients:
1-1/4 cups applesauce
1/3 cup maple syrup (or an equivalent amount of your preferred dry sweetener plus 1/4 cup water)
1 tsp vanilla (optional)
1 or 2 tbsps oil (optional)

Combine all of the dry ingredients in a large bowl, and stir with a whisk or spoon to combine thoroughly. Pour in the applesauce, maple syrup (or other sweetener and water), and optional oil. Mix gently, just enough to combine. Do not overmix. It’s OK to leave a few dry lumps. Spoon batter into a lined muffin tin, and bake at 350 degrees for about 18 minutes, or until the tops turn golden.

Hints: We’ve tried to use ingredients that are readily available. But it’s also a very flexible recipe. So if you don’t have both the wheat bran and the oat bran, simply substitute with more of the one you do have. If you don’t have either, substitute with more oatmeal. Or if you are missing any of the first 5 ingredients, just substitute with more whole wheat pastry flour.

Happy Colon

2 tbsps ground flax seeds
2 tbsps bran (molasses or any bran you have on hand)
2 tbsps rolled oats
chopped fried figs, prunes and/or raisins

Soak overnight in cup of filtered water and serve with soy yogurt and maple syrup (optional).

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24th April is World Day for Animals in Laboratories

Spare a thought for the millions of animals in laboratories being used in unnecessary experiments.

"I abhor vivisection. It should at least be
curbed. Better, it should be abolished.
I know of no achievement through
vivisection, no scientific discovery,
that could not have been obtained
without such barbarism and cruelty.
The whole thing is evil."

Dr. Charles Mayo, Founder of the Mayo Clinic

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Lavender in the Kitchen

Lavender is not only loved for it's perfume but also for it's flavor. It is again becoming a favorite edible flower. As far back as the Romans, lavender flowers been used in cooking. Lavender adds a slightly sweet, floral flavor to food.

The most popular edible lavender is English Lavender. If you do not grow it yourself make sure the fresh or dried flowers have been grown for edible use and have not been sprayed with pesticides.

Before using fresh lavender flowers and leaves, wash gently and check to see they are insect free, then blot with a kitchen towel. Dried lavender is easily stored in an airtight container in a cool location. Fresh lavender can be put in a glass or vase of water. They will last a few days if the water is changed daily.

Lavender has a strong flavor especially when dried so use sparingly, both when fresh and dried. The flowers (buds) contain the lavender oil, so have a far stronger flavor than the leaves. One teaspoon of dried lavender to three teaspoons of fresh lavender.

The smell and taste of lavender stimulates the appetite and raises the spirits. The flowers also make any dish look very appetizing. Use them in your baking, in sorbets, vegan ice cream, in fruit salad and vegan jellies. A favorite of mine is a mix of sea salt, dried lavender and citrus peel, ground and sprinkled over popcorn.

You can also make a tea with fresh or dried lavender. Apart from it's wonderful flavor it can also relieve a headache, lift your spirits and relax you.

For info on the health and beauty properties of lavender oil, see the posting in my blog Herbs 'n Oils

Lavender's blue, dilly dilly, lavender's green,

When I am king, dilly, dilly, you shall be queen.

Who told you so, dilly, dilly, who told you so?

'Twas my own heart, dilly, dilly, that told me so.

Call up your men, dilly, dilly, set them to work

Some with a rake, dilly, dilly, some with a fork.

Some to make hay, dilly, dilly, some to thresh corn.

While you and I, dilly, dilly, keep ourselves warm.

Vanilla Cake (or Lavender Cake)
With kind permission of The Cat-Tea Corner one of my favorite Vegan recipe websites.

About 12 to 15 servings
2 cups water
3/4 cup sunflower or other light oil
2 tbsps white vinegar
4 tsps vanilla (For lavender cake, replace half the vanilla with crushed dried lavender buds)
3-1/2 cups unbleached flour
2 cups Sucanat® or sugar
1 tsp salt
2 tsps baking soda
vegetable cooking spray

Preheat oven to 350 deg F. Combine first four ingredients in a large bowl. Combine the flour, sweetener, salt, and soda, stirring well. Add the flour mixture to the water mixture. Beat at low speed of an electric mixer until well blended. Pour the batter into a 13x9x2 inch baking pan coated with cooking spray. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Headache Away Tea

1 tsp dried lavender buds
1 tsp dried chamomile
1 tsp dried rosemary
1 tsp dried mint
sweetener like sugar or raw sugar

Place in a teapot, pour over boiling water. Let it sit for ten minutes then strain and drink the tea. It will relax you while also taking away your headache.

Energizing Tea

1 tsp dried gotu kola leaves
1 tsp dried ginkgo leaves
1 tsp dried calendula
1 tsp dried chamomile
1 tsp dried lavender buds
sweetner like stevia or raw sugar

Place in a teapot, pour over boiling water. Let it sit for ten minutes then strain and drink the tea.

Conserve of Lavender Flowers
A Queens Delight Published 1671
Take the fresh buds, so many as you please, and mix them with three times their weight of white sugar. Beat them together in a marble mortar with a wooden pestle, keep it in a gallipot, or vessel of earth well glassed, or in one of hard stone. It may be preserved for one year.

Morrocan Spice Mix

2 tbsp ground dried lavender
2 tbsp ground dried rosebuds
2 tbsps freshly ground black peppercorns
1 tbspn ground cardamon
1 tbsp ground mace
1 tbsp ground tumeric
1 tbsp ground ginger
1 tsp red chili powder
1 tsp crushed fennel seeds
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves

Mix together. Store in an airtight container. Use in stews, rice and couscous.


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Curds of the Cauliflower

Cauliflower originated in Asia, was an important vegetable there and in Turkey and Italy for over thousand years. It became popular in Western Europe around the 16th Century. It is part of the cruciferous family of broccoli, cabbage and kale. Commonly it is creamy white in color but now purple and green varieties have been developed. It is made up of rounded masses of curds (undeveloped florets) surrounded by green leaves.

It is an excellent source of vitamin C, vitamin K, folic acid and dietary fiber. Cauliflower is also a good source of the B vitamins, manganese, tryptophan, phosphorus, omega_3, potassium and magnesium.

Like all cruciferous vegetables it contains phytonutrients and enzymes that help with neutralizing toxic substances and aid in detoxifying the body. Studies have found that that cruciferous vegetables also contain compounds which aid in cancer prevention. Cauliflower also contains allicin, which can improve heart health and reduce the risk of strokes and 13C (Indole-3-Carbinol) which is said to help prevent breast cancer.

Cauliflower stores well in the vegetable department of the fridge for up to 5 days. It can be eaten raw in salads, steamed, boiled, roasted and added to stews, curries and casserols.

So pop this versatile vegetable in your trolley the next time you shop.

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Cauliflower is nothing but cabbage with a college education. Mark Twain

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Cauliflower and Orange Salad
From Cauliflowers
Orange and tarragon adds a very strange and unusual flavor combination to this fresh green salad.

1/3 cup cold pressed oil
1/4 cup orange juice.
2 tbsp Tarragon vinegar.
1/2 tsp dried tarragon leaves.
1/4 tsp pepper.
1/2 tsp salt.
2 cups cauliflower florets (curds)
2 zucchini (courgettes) sliced.
1/2 xup chopped green onions.
8 cups mixed salad greens.

Get a small jar with a screw on lid and put in the oil, juice, vinegar, tarragon, salt and pepper. Shake them well together to get a good mix. Cook the cauliflower in florets for about 1 min in boiling water then drain and place in a large bowl. Pour salad dressing over the warm cauliflower and toss. Add remaining ingredients except salad greens, toss, then cover and refrigerate for 2 hours. Add salad greens, toss and serve.

Hurry Curry Cauliflower Pickle
From Razzle Dazzle Recipes

1 tablespoon canola oil
1 teaspoon cumin seed
1 teaspoon coriander seed
2 teaspoons curry powder
1 teaspoon fresh ginger, minced
1 whole clove garlic, smashed
1 head cauliflower, cut into florets
1 cup water
1 cup rice wine vinegar
1/2 cup cider vinegar
3 tablespoons sugar
1 teaspoon pickling salt

Heat the canola oil in a heavy skillet over medium heat. Crush the cumin seed with the coriander seed and add to the pan. Add the curry powder, ginger, and garlic to the pan. Cook these spices, stirring until the oil colors and the spices are fragrant. Add the cauliflower florets to the pan and toss to coat. In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine. Once the cauliflower is slightly tender, add it to a glass jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar. Cool, chill, and store the pickles for 1 week to allow the flavors to develop thoroughly. Makes 1 quart.

Hungarian Cauliflower Bake
From Vegan Chef

8 cups cauliflower, cut into florets
3 tbsps safflower oil
3 tbsp unbleached flour
1 cup soy milk, rice milk, or other non-dairy milk of choice
1 cup tofu sour cream
2 tbsps freshly chopped parsley
2 tbsps freshly chopped dill
1 tbsp nutritional yeast flakes
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/3 cup breadcrumbs
Hungarian paprika, for garnishing

Lightly oil (or spray with a light mist of oil) a large casserole dish and set aside. Place the cauliflower florets in a steamer basket and steam for 5-6 minutes or until crisp tender. Transfer the cauliflower florets to the prepared pan and set aside. In a saucepan, whisk together the oil and flour until it forms a smooth paste. Whisk in the soy milk and cook the mixture over low heat, while whisking constantly until thickened, about 2-3 minutes. Remove the saucepan from the heat. Whisk in the tofu sour cream, parsley, dill, nutritional yeast flakes, salt, pepper, and nutmeg. Pour the mixture over the cauliflower, then sprinkle the breadcrumbs over the sauce, and generously sprinkle the Hungarian paprika over the top of the breadcrumbs. Bake at 375 degrees for 20-25 minutes or until the sauce is bubbly and the top of the casserole is golden brown.
Serves 6-8

Roasted Cauliflower Recipe
From Cathy Wong of About.com

2 bunches of cauliflower, cut into florets
1/4 cup extra virgin olive oil
sea salt to taste

Preheat the oven to 400 degrees. Place the cauliflower, olive oil, and salt in a large bowl and toss. Place in a large roasting pan in the oven for 30 minutes. 6-8 servings.



Technorati Tags: vegan+recipes vegan+diet cauliflower+recipes

Happy Vegan Easter

Happy Easter and may you all have a wonderful, long weekend. I would also like to wish my Jewish readers well over Passover.

Not sure how to amuse your younger children over the Easter long weekend? Have a look at my last year's Easter entry (courtesy of PETA) on things for them to do. You will find it here .

About.com also has tons of great Easter crafts and games suitable for Vegan tiny tots from coloring in pages to an Easter basket made out of a paper plate to pop in dairy-free chocolate eggs.

How do you catch the Easter Bunny?
Hide in the bushes and make a noise like a carrot!

Need some last minute Vegan Easter recipes? There is nowhere better than my favorite chef Bryanna Clark Grogan's site to get those ideas. She has a special page with links to her Easter recipes, Easter breads and other resources. There is also a section for a Vegan Passover. Visit this page at Bryanna's Vegan Feast .

Hot cross buns!
Hot cross buns!
One a penny, two a penny,
Hot cross buns!
If you have no daughters
Give them to your sons
One a penny, two a penny,
Hot cross buns.

Hot Cross Buns

From CD Kitchen
Submitted by Andy & Shell Recipe ID: 21155
Makes 24

4 1/2 cups All-Purpose Flour
1/3 cup Granulated Sugar
2 tablespoons Quick Rise Instant Yeast
1 teaspoon Salt
2 teaspoons Cinnamon
1/2 teaspoon Grated Nutmeg
2 cups Warm Water
1/4 cup Melted vegan margarine
2 liquid egg replacers
1 cup Raisins or part currants
1/2 cup Mixed Candied Peel
1 1/2 cup Icing Sugar
2 tablespoons soy Milk

In a large mixing bowl, combine the flour, sugar, yeast, lemon rind, salt cinnamon and nutmeg. Stir in warm water and vegan margarine, then egg replacers. Using a wooden spoon, vigorously stir dough until smooth and elastic. Stir in raisins and candied peel. Scrape down sides of bowl, cover with a clean dry towel and stand for 10 minutes. Grease 24 medium to large-sized muffin cups and spoon in batter -- no more than 2/3 full. Brush tops with melted margarine. Cover and let rise in a warm place until almost double, about 20 - 30 minutes. Bake in an oven preheated to 375 degrees for about 20 minutes or until tops are browned. Let cool on wire racks until warm, about 10 - 15 minutes. Combine icing sugar with soy milk until smooth; place in a piping bag or spoon on top of buns to make crosses.



Easter Vegan+Easter vegan+blogs vegan+recipes

A Chocolaty Blog Anniversary

Today is my blog's first Anniversary. Hugs to all the wonderful visitors I have had over the past year, especially those who took the time to leave comments. I would also like to thank those great sites out there who provide the wonderful Vegan recipes which I include in my posts.

There is nothing more fun than celebrating with Dark Chocolate.........

Dark Chocolate

You might not believe it but dark, dairy-free, chocolate is good for you. The higher cocoa content it contains the healthier it is. The one downfall, due to it's high fat content, it should be eaten in moderation.

The cocoa bean contains almost 50% fat, both saturated and mono unsaturated fat. It also has a high carbohydrate content, but most of it is starch, soluble and insoluble dietary fibers, with a small amount of simple sugars. Read the label to make sure there is little or no sugar added during manufacture and that it is dairy-free.

Nutritionally the cocoa bean contains vitamins B1, 2 and 3, plus vitamins A, C and E. It also contains the minerals magnesium, calcium, potassium, manganese, iron, zinc and copper.

Health wise the cocoa bean is high in antioxidants and flavornoids which are good for the heart and blood circulation. It also contains theobromine which is a mild stimulant, phenylethylamine and serotonin which act as mild antidepressants. That is why people find their spirits are lifted after eating chocolate, therefore adding to it's enjoyment.

Note that theobromine is toxic to birds and animals so never give them chocolate.

So enjoy a couple of chocolates every day but don't go wild and eat the whole box!!

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A couple of great chocolate recipes from the Vegetarian Times .

Chocolate Rum Cake
Serves 12
This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When it’s halfway melted, remove the top of the pan from the heat and stir until smooth.

1 cup puréed firm silken tofu
1 cup maple syrup
3/4 cup brewed espresso or strong coffee
1/4 cup ice-cold water
2 Tbs. dark rum
1 tsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
Chocolate curls for garnish, optional

Rum Syrup
1/4 cup maple syrup, honey or barley malt syrup
1/4 cup brewed espresso or strong coffee
3 Tbs. dark rum

Chocolate Rum Frosting
10.5 oz. extra-firm silken tofu
2 Tbs. dark rum
1 tsp. vanilla extract
6 oz. semisweet vegan chocolate, melted and cooled slightly

Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.

Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired. (262 calories per serving)

Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
Truffles are usually made with heavy cream, but you’ll never miss the dairy in these luscious vegan chocolates.

6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts

Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve. (66 calories per truffle)

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