One Frugal Foodie

Quick, Homemade BBQ Sauce

Posted by alisa on September 2, 2010 | 4 Comments

Don’t forget about the new FREE eCookbook with 125 healthy recipes for kid and adult palates alike!

Wow, I am very proud to say that Smart School Time Recipes was downloaded by over 6000 viewers yesterday! It seems to be on track for thousands of additional downloads today and hopefully in the future. Please help to spread the word of feeding ourselves and our kids with whole foods (rather than over-processed packages of Franken-foods) by emailing, sharing, and tweeting about this new Free eCookbook. You can send them to this link – http://www.onefrugalfoodie.com/2010/09/01/free-school-time-recipes/. Change through recipes and food ideas; that’s my motto.

I was actually going to post my version of one of the recipes in that eCookbook today, but I realized we are coming upon a major barbecue weekend. A northern hemisphere going away party for the summer if you will. So I’m saving the Smart School Time recipe for next week, and sharing my new go-to homemade BBQ sauce today.

All summer long, my husband and I scoured our local stores for good, natural barbecue sauce. I kid you not, we found only one brand that didn’t have high fructose corn syrup (and usually in the first three ingredients no less!); it was Annie’s. I love Annie’s Homegrown. They are a great little natural food company – but, I’m sorry, their barbecue sauce is the pits. It’s a spiced up tomato-y concoction with flavors that completely do not meld. I definitely do not recommend.

So when I reviewed American Vegan Kitchen and saw the Chipotle BBQ Portobello recipe with homemade barbecue sauce, I thought, “Why not? What have I got to lose?” It is awesome.

Tamer’s version is way, way, WAY too hot for our taste buds, so I have toned my version down a lot. It does use ketchup as a base, but you can use Hunt’s (for the super bargain bbq sauce – this stuff is cheap and no longer contains high fructose corn syrup) or a good quality agave-sweetened brand like Organicville.

I’ve included two versions below: an instant non-fat version (we use this when the sauce will be simmering in a crockpot anyway) or the slightly richer simmered version (still takes just 15 minutes and is low in fat).

Chipotle BBQ Sauce – Almost Original Recipe

The following recipes are Vegan, Gluten-Free, Dairy-Free, Egg-Free, Nut-Free, and Soy-Free – but be sure to check the label of the ketchup and worcestershire carefully for ingredient concerns. These are adapted from American Vegan Kitchen.

• 1 Tablespoon Olive Oil
• 1/4 Cup Finely Minced Onion
• 2 Cloves Garlic, minced
• 2/3 Cup Ketchup
• 1 to 3 teaspoons (up to 1 tablespoon) Minced Chipotle Chiles in Adobo Sauce* (omit if you just want a gentle spice)
• 1/2 Teaspoon Chipotle Chili Powder
• 1-1/2 Tablespoons Apple Cider Vinegar
• 1-1/2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Liquid Smoke
• 3/4 Teaspoon Worcestershire Sauce

Heat the oil in a skillet over medium-low heat. Add the onion, and saute for a few minutes, or until soft. Add the garlic and saute for just a minute more. Add the remaining ingredients, bring to a boil, then immediately reduce to simmer. Simmer, uncovered, for about 15 minutes. Check in to stir occasionally. If it gets too thick, feel free to add a little water. Taste and adjust seasonings if desired. 

Chipotle BBQ Sauce – In an Instant

• 2 Cloves Garlic, minced or 1/8 to 1/4 Teaspoon Garlic Powder (optional)
• 1/4 to 1/2 Teaspoon Onion Powder
• 2/3 Cup Ketchup
• 1 to 3 teaspoons (up to 1 tablespoon) Minced Chipotle Chiles in Adobo Sauce* (omit if you just want a gentle spice)
• 1/2 Teaspoon Chipotle Chili Powder
• 1-1/2 Tablespoons Apple Cider Vinegar
• 1-1/2 Tablespoons Blackstrap Molasses
• 1 Teaspoon Liquid Smoke
• 3/4 Teaspoon Worcestershire Sauce

Simply stir or blend all ingredients together. For best flavor, add to a dish that is still cooking or in the crockpot to help the flavors meld. But in a pinch, you can use it as is. In that case, adjust seasonings to taste.

*I de-seed the chipotles as much as possible (yes, it’s a little messy, but those seeds can be toooo spicy), and then puree the chipotles in adobo to make it ready-to-use and easy-to-measure. It can be stored this way for a little while in the fridge or freezer.

Both recipes make about 1 cup

It’s Here! The Free eCookbook Has Landed!

Posted by alisa on September 1, 2010 | 63 Comments

It’s hard to believe that just two weeks ago I set out on this mission, and here I am with a completed 173-page eCookbook with 125 recipes and over 100 photos from dozens of incredible health bloggers and cookbook authors (thank you to every single one of you!). We also had a special time donation from a wonderful graphic designer; Emily of The Blog Fairy designed the cover image (she also designed this blog!) …

And of course, the recipes are kid-friendly (and adult-friendly!), easy, and delicious. The chapters include:

• Morning Muffin Mania
• Sensational Smoothies
• Easy Freezin’ Waffles, Pancakes, and French Toast
• More Smart Starts
• Dips, Fillings, and Spreads
• Soups and Stews
• Salad-Style
• More Lunchbox Love
• Sweet Snackin’
• Craving Cookies
• Essential Extras

Please spread the word to everyone you know that Smart School Time Recipes: The Breakfast, Snack, and Lunchbox Cookbook for Healthy Kids and Adults is now available for free! Use the download button below to download it right now … 

(Have no fear, it will pop up right on this site, but it does take about 30 seconds to download. Save it to your files for use anytime! If you can’t view the file, make sure you have the latest version of Adobe Acrobat Reader - it is also free to download, and comes in pretty handy!)

Email friends and family, share it on facebook, tweet it, simply talk about it … we want as many people as possible to have the tools (a.k.a. recipes and food ideas) to transition their own diet and their family’s even further away from processed foods and closer to whole foods!! Thank you for your support and enjoy!

Final Cookbook Winners for the Summer Series Giveaway …

Posted by alisa on August 31, 2010 | 4 Comments

Winner of the Four Fabulous Vegan Cookbooks:

Congratulations to Comment #129 – River (Wing-It Vegan) - “OK, I just liked, shared, and woohoo’d it!”

Winner of the Best of Dairy-Free Collection:

Congratulations to Comment #14 – Stephanie - “I’m dairy free and meat free (aside from the occassional fish), purely for better health purposes.”

Homemade Maple Oat Bread

Posted by alisa on August 27, 2010 | 15 Comments

I owe you all some winners from the last two giveaways, but today is recipe day, so that will have to wait.

Nothing fancy, just a good loaf of bread that I adapted from Kevin’s recipe over at Closet Cooking. He tops the loaf with maple sugar. I did sprinkle on a little coconut sugar one time that I made it, and it was tasty. It enhances the maple flavor and gives that nice sheen to the bread that you see in the picture below. Still, I did opt to omit the sugar topping in my second loaf so that it could be used either for breakfast toast or sandwich bread. It was still quite delicious, but the maple flavor was slightly more subtle.

If you haven’t made bread from scratch, it’s time to get started …

Maple Oat Bread

This recipe is Vegan / Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.

• 1 Cup Warm Water
• 2-1/4 Teaspoons (or one packet) Active Yeast
• 1/2 Cup Rolled Oats
• 1/4 Cup Oil (I have used coconut oil and extra-light olive oil)
• 1/4 Cup Maple Syrup
• 1-1/2 Cups Whole Wheat Flour
• 1-1/2 Cups Bread Flour or All-Purpose Flour
• 1-1/4 Teaspoons Salt
• 1 Teaspoon Ground Cinnamon
• 1 to 2 Tablespoons Maple Sugar or Coconut / Palm Sugar (optional)

Combine the warm water, yeast, and oats in a large bowl. In a separate bowl, stir together the flours, salt, and cinnamon. Stir the oil and maple syrup into the yeast mixture. Gradually add the flour (I do about 1/3 at a time), stirring after each addition. Once the dough starts to come together, continue adding the flour and knead it with your hands. If the dough is still too wet, add a little more white flour; if it is too dry, feel free to add a wee bit more warm water. This ratio actually came out just right for me, but I live in a dry climate.

Place the dough back in the large bowl, and cover, letting the dough rise for about an hour.
Grease and flour (I usually flour just the bottom and corners) a 9×5-inch loaf pan. Punch the dough down, knead it a few times, and shape it into a loaf that will fit lengthwise in your loaf pan. Place the dough in the pan, and leave it to rise for about 1 hour.

Preheat your oven to 350ºF. If desired, brush the loaf lightly with water and sprinkle on the sugar. Bake the loaf for 20 minutes. If it is starting to brown quickly on top, tent it with foil. Bake it for 15 to 20 minutes more. Let the pan cool for 15 minutes (I usually place it on a wire rack to get the air circulating around it) before removing the loaf to cool completely.

Note: I have trialed a higher ratio of whole wheat flour, but this ratio was better. If you want to go 100% whole wheat, I recommend adding a little wheat gluten to the mix.

Makes 1 loaf

Tempting Fudge “Ice Cream” with Magical Peanut Butter Shell

Posted by alisa on August 19, 2010 | 29 Comments

Ah, the things I do to taste the latest dairy-free foods. Cooler box packed into the car, we headed down to Reno, and the nearest Whole Foods. Of course, the trip to a town that is 45 minutes (and an “over-the-mountain” trip) away was about more than Whole Foods, we had errands to run. But I never pass up the chance to stop in to buy a few things since we visit less than once a month.

On this trip, I opted to pick up some hemp-based ice cream. I was leary when I first heard about it, but it seems to be getting rave reviews, even from dairy-consuming columnists. We decided to get two pints, and I let my husband pick. He chose Mint-Chip (yes!) and Chocolate Fudge (Really? Are you sure you don’t want the Vanilla Bean?).

After silently whining about his choice for a few minutes, I realized I could dress up the chocolate ice cream with … hmmm, some peanut butter perhaps?

As it turned out, this stuff tastes pretty awesome, so I really didn’t need a topping. It has a rich fudgsicle flavor with a pleasant chocolate fudge ribbon throughout. Ours did melt slightly in transit, so I think it was more hard packed than a freshly purchased pint. But even so, not the least bit of ice … this stuff was truly dense and rich!

Of course, a hard-shell topping of sweet peanut butter never hurts, and this combo was magically delicious …

Alisa’s Magical Peanut Butter Shell

Recipe adapted from my book, Go Dairy Free: The Guide and Cookbook.

This is a mini-version of a recipe in my book. I make little batches most of the time because I always forget about leftoveres like this. If you opt to make more, it should actually keep on the counter for a couple of days. If you store it in the fridge, simply reheat to melt when ready to use.

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, optionally Peanut- and Nut-Free, and optionally Refined Sugar-Free.

• 2 Teaspoons Creamy Peanut Butter or SunButter (for nut-free)
• 1.5 Teaspoons Coconut Oil
• 1 Tablespoon Powdered Sugar or Powdered Coconut Sugar (I ground coconut sugar in my spice grinder)
• Few Drops of Vanilla Extract (optional)
• Tiny pinch of salt (omit if using salted PB or SunButter)

In a small dish, melt together the peanut butter or SunButter and the coconut oil (I just place them in the microwave for 10 to 15 seconds if needed). With a fork, whisk in the sugar, vanilla, and salt, if using.

Scoop ice cream, drizzle PB mixture overtop. Watch the magic happen.

Yields enough for 2 ice cream sundaes

Final Summer Giveaway: A Whole Set of Popular Vegan Cookbooks!

Posted by alisa on August 18, 2010 | 279 Comments

First off, thank you so much to the MANY people who have offered to contribute to the Healthy Back to School ebook. I’m still putting it all together, so if you are interested, check out that link.

As for the giveaway … why not go out with a bang right? So I’ m wrapping up the Summer Reading Series of Giveaways here on One Frugal Foodie (don’t worry, there will be some new giveaways in the fall!). I had planned on one more week, but the summer seems to be wrapping up and next week is looking busy. So here we go:

One Winner, All Four of these Fabulous Cookbooks …

Already own one or more of these? Well, then you know they make great gifts too! Go ahead …

Enter to win these books NOW:

1st Entry – Comment and answer the following: What is your favorite vegan cookbook? Or, if you’ve not experienced vegan cookbooks, what vegan cookbook(s) are on your wish list?

2nd Entry – Become a fan of Go Dairy Free on Facebook (or in other words ‘Like’ it), and leave a comment here letting me know you did (or that you already are a fan!).

3rd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.

Entries will close on Monday, August 23rd!

Blogger Mission: Healthy Back to School Recipes

Posted by alisa on August 16, 2010 | 68 Comments

Calling all health-minded bloggers, mom, and viewers!! The processed food industry has fired me up for several years now … ever since I started really reading food labels.

I grew up in the 80’s, with mom always looking for some convenience foods she could buy in bulk that I would eat. I just wanted whole wheat bagels and fresh fruit, but she persisted. I conceded on things like Top Ramen. I inherently tried to avoid food chemicals and over-processed garbage, but it seemed impossible, even then. Things certainly haven’t improved in our society, but after I saw this ad …

… I knew it was time to do something. An entire 4-page insert dedicated to Back to School, and not a wholesome food in site. Over processed garbage with “health” claims stamped all over them. This is what children everywhere will be eating as they head back to school.

I want to help fight this food polution and give kids a healthy chance with real-world solutions, so I am going to create a FREE back to school (and work) recipe e-book from the healthy blogging community. I already have some other bloggers on board for recipes – if you would like to contribute, simply leave a comment in this post, and I will contact you promptly. I’m hoping to have this ebook ready in two weeks! All recipes will be fully attributed (and linked) to whomever contributed them, so it is a great way to let people know about your blog!

Here is what I am aiming for:

• Recipes that kids and adults like (we need good stuff for our lunchboxes too!)
• Whole food recipes with some good nutrition in there
• Recipes that are relatively inexpensive and not to difficult to prepare
• Breakfast items, to-go foods, snacks, lunchbox treats, portable lunch dishes, etc.
• Dairy-free or dairy-free friendly (so that I can promote it on my main site also, and to cater to special diets). If you cater to other special diets too, great!

Again, please leave a comment if you are interested in contributing to this project, and feel free to let me know of other bloggers who may be interested in sharing, or spread the word to them! Thank you!!

Just Peachy Vanilla-Hemp Smoothie

Posted by alisa on August 12, 2010 | 15 Comments

** Don’t forget to enter this week’s Summer Reading Series Giveaway! **

Yes, my CSA graduated from apricots to peaches … not that I don’t have a freezer full of frozen apricots, but I thought I would shake things up by enjoying some peaches in my smoothies too. And I have to admit, I think I like peaches even better!

This is a simple smoothie recipe that uses vanilla hemp milk and hemp protein for that little something extra in the flavor and health departments. I was going for a balanced smoothie (some added protein and healthy Omega fats) with optimal taste, not a protein shake, which is why I opted to use a modest amount of hemp protein powder … but feel free to up it if you so desire.

I’m definitely liking hemp protein powders better than the other options, the only bummer is the green tinge takes away that beautiful peachy hue. But, I guess I will have to warm up to green as a lovely beverage color since the flavor is still wonderful.

Oh, and for those of you worried about the hemp “grit,” I have had good luck with Manitoba Harvest products. The HempPro 70 is the smoothest (nice powder actually), but these flavored varieties blend in nicely with a good 30 second or more whiz in the blender. No complaints here! In fact, my husband says he greatly prefers it to rice protein powder.

Just Peachy Vanilla-Hemp Smoothie

This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Refined Sugar-Free.

• 5 Ounces Frozen Peaches (1 overflowing cup)
• 3/4 to 1 Cup Vanilla Hemp Milk (I used Vanilla Hemp Bliss)
• 1/8 to 1/4 Teaspoon Ground Cinnamon
• 1 Date or Stevia to taste (can sub you favorite sweetener to taste)
• 1 Tablespoon Vanilla Hemp Protein Powder (optional – I used Manitoba Harvest Organic Vanilla Hemp Protein)

Add all ingredients, starting with 3/4 cup hemp milk to your blender. I usually pulse it several times first, and then blend until smooth. Add in additional hemp milk to your desired consistency.

Ginger Love: When the ginger cravings strike, I blend in two chunks of crystalized ginger for a special treat (I buy the inexpensive version at Trader Joe’s). For a lower sugar option, feel free to grate in some fresh ginger. Ginger powder just doesn’t cut it though – trust me, I’ve tried it.

Yields 1 peachy serving

Summer Reading Series Giveaway: Going Lactose-Free, Dairy-Free, or Vegan …

Posted by alisa on August 11, 2010 | 116 Comments

This week’s books combine knowledge and food for two informational reads and of course, some delicious recipes to boot.

The first is a fun one, Planet Lactose: The best of the blog is a neatly organized collection of featured posts from lactose intolerance guru, Steve Carper. The bits and bites (almost like reading a series of newspaper and magazine clippings) are sorted into the following chapters: Lactose Intolerance, For the Vegans, Probiotics, Dairy and Other Allergies, Babies: Formula and Feeding Issues, Food and Nutrition, Dairy and Nondairy Milks, A Hungry Person’s Collection of Cookbooks, Genetics, Product Reports, Animal Planet, and Miscellany and the Just Plain Weird.

The second, Go Dairy Free: The Guide and Cookbook (you might recognize this one?) is half information, half recipe, substitutes and more. Whether you are dairy-free, wanting to cut back a bit, or simply interested in the diet, I think you will find it a good read and a good baseline for recipes. It is vegan-friendly (egg-free and meat-free options for all!). I know some of you are already Go Dairy Free owners, but I won’t fault you if you want to win a copy to give as a gift.

I was just going to giveaway Planet Lactose this week, but thought I would throw in a copy of Go Dairy Free since I was feeling extra generous and the two books go together well as (dare I say) *must* reads for anyone who is dairy-free.

Enter to win these books NOW:

1st Entry – Comment and answer the following: Do you follow any type of free-from diet?

2nd Entry – Become a fan of Go Dairy Free on Facebook (or in other words ‘Like’ it), and leave a comment here letting me know you did (or that you already are a fan!).

3rd Entry – For another chance to win, share this giveaway via facebook, twitter, or your blog, and leave a second comment here letting me know that you did.

Entries will close on Monday, August 16th!

The Summer Book Series Giveaways will go on every week in July & August, so stay tuned!

Sophie-Safe Winners!

Posted by alisa on August 10, 2010 | 1 Comment

Congratulations to:

Comment #52 – Beth
Beth wants this book because, “My son is allergic to 7 of the top 8 allergens, so I would love to have this cookbook and try out some new recipes for him!”

Comment #8 – Megan
Megan says, “I would love to win this book! I’ve had it in my amazon wish list for the longest time! Great giveaway!”

You have each won a copy of Sophie-Safe Cooking! Stay tuned, the next book giveaway starts tomorrow!

For now, other Blog Giveaways:

• Terra Chips from Love Veggies & Yoga
• Justin’s Nut Butter from The Healthy Apple