The Cook book is ready!

Here it is, finally!

Kiddo's Kitchen Cookbook, Volume 1
9 inches tall, 6 inches wide
40 pages
Soft Cover
Black and white text
44 recipes
Perfect for vegans, vegetarians and meat eaters

$10 each






If you're interested in purchasing one, click the "Buy Now" button on the right >>>>>


Hand bound books will be coming before Christmas. They will include a hard cover, spiral binding, and color photos. They will be about 8 inches tall and 5.5 inches wide. Their cost will be around $18, and they may include a few more recipes!

Zucchini Artichoke Roll Ups

When I looked at the ingredients of this recipe, I decided it would be fun to make it like an Italian sushi. I'm not sure it translates that way, but it tastes pretty good!

The random ingredients that I had to use were: artichokes, lime, tofu and rice



Zucchini Artichoke Roll Ups

Ingredients:
4 or 5 pieces whole artichoke hearts, quartered
3 medium or 2 large sized zucchini, sliced lengthwise and very thin
4 or 5 pieces cherry tomatoes, quartered
1/2 cup cooked rice
1/2 cup vegan mozzarella
6 oz extra firm tofu (1/2 a block)
1 tsp lime juice
1 tbsp nutritional yeast
1/2 tsp salt
Oil spray
about 12 toothpicks

Directions:
Preheat oven to 350.
Spray a non-stick pan with oil, and lay the pieces of zucchini in it. Sprinkle with salt, and cook until softened. This should take a minute or two, and it is makes the zucchini soft and pliable, so you can use it to wrap up around the other ingredients. Cook in batches until they are all done. lay them flat on a plate to rest until you are ready to use them.
To make the vegan ricotta, squeeze the block of tofu over the sink to get rid of some of the water. In a food processor, crumble the tofu, add the cheese, rice, nutritional yeast, lime juice and salt.
Lay a piece of zucchini down on your cutting board. If they are small pieces, use one layered over another, so they form a wider piece. Place a about 2 tablespoons of ricotta on the zucchini, and flatten it down into a thin layer. Place a piece of artichoke and a tomato on the ricotta, and roll up starting at that end. Poke a toothpick through the zucchini to close the roll so it doesn't fall apart. Place in a baking dish.
Continue to roll them up, and fill the dish with rolls. Bake at 350 for 30 minutes. Let them rest for about 5 minutes, so the cheese can help hold it all together.

Recipe books are coming!

I am having my first recipe books made at the end of this month. They will have both veggie and meat recipes, and the first batch will be $10 for a book that is professionally built, like a paperback novel. It will have photos on the cover, and black and white text inside, with some room to write in recipes you find from my blog. They will be about 6x9 inches.

The next batch will be handmade with custom binding and cover, and can be either just veggie or both veggie and meat recipes. They will have color photos inside, and will cost more. I am not sure on the cost of these yet. If you'd like either one, let me know and you can pre-order them!

I'm so excited! Email me at sierransorensen@gmail.com for more information, or send me a message on Facebook.

NEW Kitchen Challenge

It has been a really long time since I have done a challenge. I thought I would try to do one now, so here are my picks:

Veggies & fruits: limes, artichokes

Proteins: tofu

Grains: rice

Well...this ought to be fun! I will have a recipe ready and made by Saturday!

Black Bean Patties

Ingredients:
1 tbsp ground flax seeds
2 garlic cloves, minced
1 tsp lime juice
1/2 a small onion, chopped
1/4 c cilantro, chopped
1/2 small roma tomato, chopped
1 tsp cumin
1/4 tsp salt
1/3 c panko bread crumbs
1 can black beans, rinsed

Directions:
Mix the flax with 2 tbsp water in a medium sized bowl. Let it sit about 10 minutes before you start adding all your other ingredients.
Preheat the oven to 350.
While it is resting, combine the garlic, onion, lime juice, onion, cilantro, tomato, salt, half the breadcrumbs and half the beans in a food processor and pulse a fee times to combine all the ingredients, but don't puree them.
Transfer mixture to the bowl with the flax mix, and add the rest of the beans and breadcrumbs. Combine well. I like to use my hands, since I will be using them to form patties anyway.
Form the mix into 4 patties, place them on an oiled or parchment lined baking sheet, and bake for 8 minutes. Let them rest for 2 minutes, then eat as you wish.
I enjoyed my first one as a salad accompaniment, then the second the next day as a burger patty in a sandwich. They were delicious both ways, soft, moist, and healthy!

Coffee Oat Fudge Cookies

Ingredients:
1 tbsp ground flax
1/4 c Smart Balance butter or margarine
1 tsp vanilla extract
1 tbsp agave syrup
2 tbsp sugar
2 tbsp brown sugar

1/4 cup all purpose flour
1/4 cup plus 1 tbsp whole wheat flour
2 tbsp cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup oats
1 packet Starbucks via, not iced flavors, the plain coffee kind
1/4 cup semi-sweet chocolate chips

Directions:
Preheat oven to 350.
In a medium bowl, mix flax with 2 tbsp water. Set aside while you mix dry ingredients.
In a small bowl, combine all dry ingredients and chocolate chips.
In the bowl with the flax, whisk together the margarine, sugars, agave and vanilla. Stir in the dry mix until well incorporated.
Make balls about the size of a ping pong ball and flatten slightly as you place them on the baking sheet.
Bake for 8 minutes, cool for 1 minute, and enjoy. I like mine with a small glass of vanilla almond milk.
YUM.
Let me know what you think!

Sundried tomato and smoked mozzarella ravioli

Sundried tomato, smoked mozzarella ravioli in
brown butter mirin sauce with shallots.

This isn't vegan, but I has a few extra wrappers over from my gyoza, and wanted to make something with them. I threw together a few pieces of this ravioli, made with smoked mozarella and sundried tomatoes. For a sauce, I browned some butter, added shallots and mirin, and gave it to my brother. He loved it.