Every now and again we watch a DVD from the local library for something different. Enter "Blue Vinyl", a documentary that says on the cover, "toxic comedy." Hmmm...interesting.
It turns out to be an expose about the the polyvinyl chloride (PVC) industry. It was very informative and served to solidify my desire to build our own home one day.
Filmmaker Judith Helfand co-directs with Daniel B. Gold in this Sundance award-winning film. They do a great job at giving us the story in a sort of comic relief way. They bring out such irony in the way they present their findings. Judith especially because this involves her own parent's decision about residing their house. We walk through it with them over the course of a few years time.
Of particular interest to us was the piece about Habitat for Humanity, since we were once volunteers with Habitat. Suffice it to say, this is one of those must see documentaries that I come across and would recommend to anyone. Period. Very interesting indeed.
Check it out on their website, My House Is Your House.Org.
Sunday, January 16, 2011
Tuesday, December 7, 2010
Simple & Quick Pizza Crust
I use this recipe every time I need something quick for pizza preparation. It reminds me of a biscuit crust. This recipe makes enough for a good thick crust for a cookie sheet size pizza. If you want thin and crispy use this recipe for two sheets or make half the recipe.
We had this last night topped with marinara sauce, spinach, broccoli, garlic, onions, and sliced tomatoes, and a sprinkle of oregano. My children loved it. (See added edited note about photos.)
Simple & Quick Pizza Crust
4 cups whole wheat (or other whole grain) flour, also works with gluten-free flour!
4 teaspoons baking powder
2 teaspoons salt
1/2 cup olive oil
1 1/3 cup water
Mix all ingredients together in a bowl. Prepare your pizza pan by oiling it. I use coconut oil. You can use cornmeal to flour it if you like as well. Spread, roll out or pat into pan. When rolling, use a glass tumbler to roll right in the pan. Prick with fork. Bake at 350 degrees for about 10 minutes, without toppings (or only 5 minutes for a thin crust).
Remove from oven after pre-baking. Then add toppings as desired and bake for an additional 10 minutes or until done. Be sure to watch the thin crust to make sure it doesn't burn on the bottom.
Edited to add: the option of a gluten free crust will work with this recipe. I have now made this successfully at least three times this way. And it is still like a biscuit crust. The photo above shows the gluten-free crust dough waiting to be put on my sheet to prebake. Here it is starting the prebake.
And then of course, afterward...
So good!
Toppings in the photos: my daughter's pizza sauce, garlic, onions, 3 colors of local bell peppers, a kale and spinach chopped mix, and my favorite - Kalamata olives!
We had this last night topped with marinara sauce, spinach, broccoli, garlic, onions, and sliced tomatoes, and a sprinkle of oregano. My children loved it. (See added edited note about photos.)
Simple & Quick Pizza Crust
4 cups whole wheat (or other whole grain) flour, also works with gluten-free flour!
4 teaspoons baking powder
2 teaspoons salt
1/2 cup olive oil
1 1/3 cup water
Mix all ingredients together in a bowl. Prepare your pizza pan by oiling it. I use coconut oil. You can use cornmeal to flour it if you like as well. Spread, roll out or pat into pan. When rolling, use a glass tumbler to roll right in the pan. Prick with fork. Bake at 350 degrees for about 10 minutes, without toppings (or only 5 minutes for a thin crust).
Remove from oven after pre-baking. Then add toppings as desired and bake for an additional 10 minutes or until done. Be sure to watch the thin crust to make sure it doesn't burn on the bottom.
Edited to add: the option of a gluten free crust will work with this recipe. I have now made this successfully at least three times this way. And it is still like a biscuit crust. The photo above shows the gluten-free crust dough waiting to be put on my sheet to prebake. Here it is starting the prebake.
Toppings in the photos: my daughter's pizza sauce, garlic, onions, 3 colors of local bell peppers, a kale and spinach chopped mix, and my favorite - Kalamata olives!
Thursday, November 25, 2010
Blog Remodel
It's time for a little cleanup and reorganizing on Vegan Footprints. It will happen over time, so pardon the "dust." It will have a fresh new look and be even easier to find what you need.
I've recently looked at my original focus for this blog and feel that although I have written about those things, I want to take a different direction now. I've been writing this blog for two years and I've gotten a better feel for what I want to focus on.
The recipes will stay! That is the main subject of this blog and I continue to look for more healthy vegan recipes. I am looking for more raw recipes and ideas to include, so look for more of those forth coming.
I will still include ideas that I think would interest others. You will notice links on the side that will take you to other websites that I've learned from. With all internet viewing, please take cautions when needed. People are writing from their perspective only. I write from mine.
My love for vegan food will still be a focus here. As a courtesy, I wanted to let you know things will look different and there will be some "cleaning up." Some things may not be available anymore, but all recipes will stay.
Thanks for your interest in the Vegan Footprints blog. Keep reading! =)
I've recently looked at my original focus for this blog and feel that although I have written about those things, I want to take a different direction now. I've been writing this blog for two years and I've gotten a better feel for what I want to focus on.
The recipes will stay! That is the main subject of this blog and I continue to look for more healthy vegan recipes. I am looking for more raw recipes and ideas to include, so look for more of those forth coming.
I will still include ideas that I think would interest others. You will notice links on the side that will take you to other websites that I've learned from. With all internet viewing, please take cautions when needed. People are writing from their perspective only. I write from mine.
My love for vegan food will still be a focus here. As a courtesy, I wanted to let you know things will look different and there will be some "cleaning up." Some things may not be available anymore, but all recipes will stay.
Thanks for your interest in the Vegan Footprints blog. Keep reading! =)
Friday, November 19, 2010
Thanksgiving Menu with Recipes
Songs we sing this time of year remind us to be thankful. We should sing them year 'round, not only when Thanksgiving is near. Gratefulness is something we should practice with every breath.
I was telling our son just yesterday that although I like that we have a special time to remember our American history with a Thanksgiving meal once a year, we should remember to be grateful every day of our life. Our life here on earth is short and we have just a glimpse of eternity from this side. Let us also be thankful for the life that Jesus gave so we could join Him for eternity in heaven. Hallelujah!
Pick from these items for your Thanksgiving menu:
Salads: Spinach and Sun-Dried Tomato, Caesar, Green Pea (these also includes dressing recipes)
Other Salad Dressings: Creamy Salad Dressing, Catalina (Red French)
Breads & Spreads : Old World Black Bread (great with Spinach Dip), Raw Flax Bread, Better Butter
Main Dishes: Universal Meatless Burger (made into loaf), Pumpkin Soup
Vegetable Sides: Skillet Brussel Sprouts, mashed potatoes, assorted raw veggies
Sides: Brown Gravy, Vegetarian Stuffing, Blender Cranberry Sauce
Desserts: Applesauce Quick Bread, Ginger Cinnamon Cookies, Basic Honey Vanilla Ice Cream
Another helpful basic recipe: Seasoned Salt
Certainly you can search through the list on the right sidebar of recipe categories, or further down, you can see the list of recipes by name.
From our house to yours, have a blessed Thanksgiving!
I was telling our son just yesterday that although I like that we have a special time to remember our American history with a Thanksgiving meal once a year, we should remember to be grateful every day of our life. Our life here on earth is short and we have just a glimpse of eternity from this side. Let us also be thankful for the life that Jesus gave so we could join Him for eternity in heaven. Hallelujah!
Pick from these items for your Thanksgiving menu:
Salads: Spinach and Sun-Dried Tomato, Caesar, Green Pea (these also includes dressing recipes)
Other Salad Dressings: Creamy Salad Dressing, Catalina (Red French)
Breads & Spreads : Old World Black Bread (great with Spinach Dip), Raw Flax Bread, Better Butter
Main Dishes: Universal Meatless Burger (made into loaf), Pumpkin Soup
Vegetable Sides: Skillet Brussel Sprouts, mashed potatoes, assorted raw veggies
Sides: Brown Gravy, Vegetarian Stuffing, Blender Cranberry Sauce
Desserts: Applesauce Quick Bread, Ginger Cinnamon Cookies, Basic Honey Vanilla Ice Cream
Another helpful basic recipe: Seasoned Salt
Certainly you can search through the list on the right sidebar of recipe categories, or further down, you can see the list of recipes by name.
From our house to yours, have a blessed Thanksgiving!
Friday, July 23, 2010
Pesto Sauce
Oh the joys of gifted garden produce! This time it was a large amount of basil! I knew it was time to look for a pesto recipe and this one had great promise. Tasting it was heavenly.
The only thing I needed to do was to substitute the pine nuts. They are more than $22 a pound here lately, so I've used cashews instead. I read that you can also use almonds and maybe even walnuts.
Pesto Sauce
1 1/2 cups fresh basil leaves
1/3 cup extra virgin olive oil
1 cup pine nuts (can use other nuts)
5 whole cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns (or to taste)
In Vitamix: put all ingredients (except salt and pepper) in container and blend on low turning dial up to a "7" while using the tamper to get all the leaves into the blades. Stop when everything is still a little chunky, but blended well. Season to taste.
In food processor: process everything using the pulse setting, following all other instructions above.
Sun-dried tomato option: add 1/2 cup rehydrated sun-dried tomatoes to the ingredients.
Other herb/green options: Can use cilantro or parsley for part of the basil in this recipe. Can also use spinach or kale the same way. Great for stretching a small amount of basil for this recipe...still great flavor.
The only thing I needed to do was to substitute the pine nuts. They are more than $22 a pound here lately, so I've used cashews instead. I read that you can also use almonds and maybe even walnuts.
Pesto Sauce
1 1/2 cups fresh basil leaves
1/3 cup extra virgin olive oil
1 cup pine nuts (can use other nuts)
5 whole cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns (or to taste)
In Vitamix: put all ingredients (except salt and pepper) in container and blend on low turning dial up to a "7" while using the tamper to get all the leaves into the blades. Stop when everything is still a little chunky, but blended well. Season to taste.
In food processor: process everything using the pulse setting, following all other instructions above.
Sun-dried tomato option: add 1/2 cup rehydrated sun-dried tomatoes to the ingredients.
Other herb/green options: Can use cilantro or parsley for part of the basil in this recipe. Can also use spinach or kale the same way. Great for stretching a small amount of basil for this recipe...still great flavor.
Wednesday, May 5, 2010
Almondaise - Raw Mayo!
This recipe is adapted from the book by Harvey and Marilyn Diamond, called "Fit For Life II: Living Health". It is a very good substitute for mayonnaise. Great for spreading on sandwiches and in salad dressings.
I posted earlier that we use Vegenaise sometimes, but it is neither soy free nor cheap. Here is a soy free version that is better on the pocketbook. Who doesn't like some mayo now and then?
Almondaise
1/2 cup raw almonds, soaked 4 hours or more, drained, rinsed & peeled
1/2 cup water
1 small sliver garlic (about 1/8 teaspoon)
1 teaspoon (or less) seasoned salt, Spike, or salt free seasoning
2-3 Tablespoons fresh lemon juice
dash of cayenne (optional)
fresh ground pepper to taste (optional)
2 cups (up to 3 cups) extra virgin olive oil or grapeseed oil (or a blend of both)
Put prepared almonds and water in blender and blend on high speed until a thick cream forms. You may need to add more water (one tablespoon at a time) to make sure the blades move freely. Then add garlic, seasoning, lemon juice and pepper and blend briefly.
While the blender in on high (or #10 on the lower "I" or "Variable" setting on the Vitamix), remove center plug in blender lid and slowly add the oil in a thin drizzle* (I usually only get the 2 cups to blend in, but if it works for you, go ahead with the third cup). Final consistency should be like a very thick mayonnaise. Store in a canning jar (quart size or two pint size) in the refrigerator. Keeps at least a week.
* Note: The original recipe tells how one may get more oil into the blender. "When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top of the almonaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and guarantee a thicker product." I don't usually try to get more oil in. It is still nice and thick for our tastes.
I posted earlier that we use Vegenaise sometimes, but it is neither soy free nor cheap. Here is a soy free version that is better on the pocketbook. Who doesn't like some mayo now and then?
Almondaise
1/2 cup raw almonds, soaked 4 hours or more, drained, rinsed & peeled
1/2 cup water
1 small sliver garlic (about 1/8 teaspoon)
1 teaspoon (or less) seasoned salt, Spike, or salt free seasoning
2-3 Tablespoons fresh lemon juice
dash of cayenne (optional)
fresh ground pepper to taste (optional)
2 cups (up to 3 cups) extra virgin olive oil or grapeseed oil (or a blend of both)
Put prepared almonds and water in blender and blend on high speed until a thick cream forms. You may need to add more water (one tablespoon at a time) to make sure the blades move freely. Then add garlic, seasoning, lemon juice and pepper and blend briefly.
While the blender in on high (or #10 on the lower "I" or "Variable" setting on the Vitamix), remove center plug in blender lid and slowly add the oil in a thin drizzle* (I usually only get the 2 cups to blend in, but if it works for you, go ahead with the third cup). Final consistency should be like a very thick mayonnaise. Store in a canning jar (quart size or two pint size) in the refrigerator. Keeps at least a week.
* Note: The original recipe tells how one may get more oil into the blender. "When mixture refuses to accept any more oil, the oil will begin to sit in a bubble on top of the almonaise. At this point, remove the lid and continue to add oil in a thin stream, beating shallowly with a spoon so that you do not hit the moving blade. This will force more oil into the mixture and guarantee a thicker product." I don't usually try to get more oil in. It is still nice and thick for our tastes.
Tuesday, May 4, 2010
Almost Raw Carob Chip Cookies
Here's another recipe from the "Everyday Raw" book by Matthew Kenney that I adapted. Again, in the original recipe, he uses raw cacao powder. I use carob powder instead.
Grind your own cashews and rolled oats for the flour called for in the recipe. I used my Vitamix to blend them to flour. Measure the flours after they are ground.
Almost Raw Carob Chip Cookies
2 1/2 cups cashew flour, fine ground
1 3/4 cups oat flour
1/2 cup carob powder
1/4 water
3/4 cup maple syrup
1 Tablespoon vanilla extract
1 1/2 teaspoons sea salt
1 cup carob chips
optional extra carob chips
Mix all ingredients together, except carob chips. Then stir in the 1 cup carob chips. Form into 3" cookies and press a few extra chips (if desired) into the tops of the cookies. Dehydrate on screens overnight at 118 degrees. Yields about 2 dozen, more if made smaller.
These taste great warm just out of the dehydrator. They are also great after getting cold in the fridge or freezer (where we put them so a certain little girl in our house doesn't help herself to too many!). =)
Grind your own cashews and rolled oats for the flour called for in the recipe. I used my Vitamix to blend them to flour. Measure the flours after they are ground.
Almost Raw Carob Chip Cookies
2 1/2 cups cashew flour, fine ground
1 3/4 cups oat flour
1/2 cup carob powder
1/4 water
3/4 cup maple syrup
1 Tablespoon vanilla extract
1 1/2 teaspoons sea salt
1 cup carob chips
optional extra carob chips
Mix all ingredients together, except carob chips. Then stir in the 1 cup carob chips. Form into 3" cookies and press a few extra chips (if desired) into the tops of the cookies. Dehydrate on screens overnight at 118 degrees. Yields about 2 dozen, more if made smaller.
These taste great warm just out of the dehydrator. They are also great after getting cold in the fridge or freezer (where we put them so a certain little girl in our house doesn't help herself to too many!). =)
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