How to make Vanilla Extract

For the love of all things good, why did I buy expensive vanilla extract for years?  I didn't know you can make it at home, high quality, in a never ending tincture!  So, here's an excellent, money saving tip for you- make your own vanilla extract.  So very easy, quick, and the best you have ever had for cooking, baking, and making ice creams.

Vanilla Extract

2 vanilla beans

1 cup vodka

Take the vanilla beans, and split open, down the length of the bean. Make tiny gashes on the inside of the beans.  Place in a canning jar, in the shape of a "C" in the bottom, and cover with the vodka.  Macerate, or soak the beans in a cool, dark place, for at least 4 weeks before use.  Shake occasionally during this process.  Try to make sure, the beans are covered with the vodka at all times.  The longer the maceration, the better it is!

Thereafter, whenever you use this vanilla extract, simply replace the amount of vanilla extract you use, with the equal amount of vodka... hence, the never ending tincture!

You could use any high proof alcohol, at least 80 proof.  Brandy, rum, and especially bourbon work nicely.  However, the vodka lends itself to the most applications, because it is flavorless, and colorless. 

I have used Frontier Vanilla Beans, and have found really reasonably priced Madagascar vanilla beans at a specialty spice store.  Different beans have different characteristics, but all will work just fine!  The cost of the beans, will be a small investment, compared to the savings in the end!

*Take a moment to learn all about vanilla! 

Enjoy!

Yours in health,

Natalie

Homemade Enchilada Sauce

How to make homemade enchilada sauce!
Why buy canned enchilada sauce, when it's quick and easy to make your own!  I use this for my vegan, vegetarian, and chicken enchiladas and enchilada casseroles, and Mexican lasagna.  Quick, easy, and you control the ingredients, and make it as spicy or as mild as you like! 

Homemade Enchilada Sauce

2 tbsp olive oil

2 tbsp flour ( I used spelt flour)

1 tbsp chili powder

1/2 tsp cumin

1/4 tsp cayenne pepper, or to taste

2 cups water

1 8 ounce can tomato paste

2 tsp jarred chopped garlic,or 2 chopped garlic cloves, or 1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp sea salt

Heat olive oil in a dutch oven, or pot large enough to hold 2 cups of water.  Add flour and stir with a whisk constantly for a minute or 2 over a medium heat.  Add the chili powder and stir another minute more.  Cooking the chili powder will allow a slow cooked flavor, in the short cooking time.  Add 2 cups of water, slowly, while whisking.  Add in remaining ingredients and whisk to incorporate the tomato paste.  Simmer approximately 20 minutes or so.  Rich and yummy!

Yours in health,
Natalie

Vegan Creamed Spinach

Creamed spinach without the cream?  What's up with that?  I love me some creamed spinach.  I have often dreamed of the creamed spinach from Boston Market!!  Creamed spinach is one of my all time favorite side dishes... however, with many of my traditional favs, I would feel ill every time I ate it.  The butter, the dairy cream, the wheat flour, all didn't agree with me... or my family, and in regards to nutritionally, for the human race.  That my friends, is a whole different subject.

So again, the dilemma- how to have what I love without the boo-boo stuff.  Well, after honing my recipe after making it many a time, came up with a great copy-cat recipe!  If you love creamed spinach, this recipe is for you!

Creamed Spinach, minus the cream


1 lb.  frozen chopped spinach (defrosted)

 large white onion, chopped finely

2 garlic cloves (pressed, grated, or finely chopped)

1 cup cashew cream( you can substitute coconut milk, or almond milk)

1 TBL flour ( I use gluten free flour)

4 TBL Earth Balance spread  ( you can substitute olive oil, or 2 TBL  unrefined coconut oil)

1/4 tsp nutmeg
 
1/2 to 1 teaspoon sea salt

Saute the onion and garlic in the earth balance over medium heat,  until soft and translucent.  Add the flour, and cook until bubbly, 2- 3 minutes, whisking constantly. Add the cream a little at a time whisking constantly.  Cook until it is a creamy consistency. (Longer for the coconut milk or almond milk).   Add spinach, and cook 2 - 3 minutes.  Add nutmeg and salt, stir well.  Voila!

If using cashew cream, add a little water to the cream, to make it a bit more like the alternative milks.

You will find it hard to believe this isn't the real stuff.  Especially when using the cashew cream!  This is good, and good for you!

Enjoy!
Yours in health,
Natalie

Cashew Cream



The game changer for me, in non-dairy cooking, is CASHEW CREAM!!  This life changing food-stuff, easily made at home, is the closest thing BY FAR, to heavy cream!  It's lucious, creamy goodness, has of the YUM, with none of the YUCK!  Using raw cashews, and soaking them overnight, then blending, makes a delicious 'cream' for ANYTHING, and ANY recipe you would use cream, or milk!!



Trader Joe's has the cheapest raw cashews.



I've used this with great success in so many recipes, so many applications.  I've used this in green bean casserole, I've used it in creamed spinach, I've used it to make countless ice creams- which mimic dairy ice cream so beautifully!!

I saw Chef Tal Ronnen on the Oprah Show, teaching this recipe.  It honestly changed my life.

You will thank me for this!

 Chef Tal Ronnen you are a genious! Click here for the  Cashew Cream Recipe!!

Yours in health,

Natalie