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Archive for July, 2011

a wonderful recipe loosely based on one from a great book

Monday, July 25th, 2011

There’s a great vegan recipe book out called Veganomicon: The Ultimate Vegan Cookbook. I’ve made several recipes from it and while some of the recipes are tofu- or seitan- heavy, all the recipes I’ve tried so far have been tasty and it’s really nice to have a cookbook like this to make things to switch things up a bit in the food department. Tonight I had some zucchini and wanted to do something new with it so I did their zucchini fritter recipe. They suggested to make the cucumber dip to go with it and serve it with a salad. The dip recipe is a raw vegan recipe and I made it and it is VERY tasty.

It goes without saying that when I make a recipe from a book, I change lots of things and I hardly ever do the recipe the way the book recommends. This recipe is no exception. Mainly I don’t do the recipe as follows because I’m a rebel at heart and because I can’t be bothered to do all the many steps that the recipe lists. I love making food, love being in the kitchen but I never want recipes to rule my time there. I just want to make the food and go. So even with the fritter recipe, I did it altogether differently and I changed many of the ingredients. I typically just use the ingredients as a guideline. LOL

So here’s the recipe. This can be found on page 66 of the Veganomicon book but please realize that I’m writing what I did so I don’t forget for the next time.

This would make an EXCELLENT dressing or sandwich spread as well as the dip that it suggests. It’s creamy and smooth and very tasty.

  • 1 euro cuke, cut in half and then chopped (I used a little more than 1/2 of the cuke)
  • 1 cup raw cashews
  • 2 super large cloves garlic
  • 1 drizzle olive oil (I just drizzled)
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 3 large drizzles of lemon juice
  • good pinch of cayenne
  • 2-3 sprigs of fresh dill

I just literally put everything into the VitaMix and blended until smooth and creamy. I didn’t bother with grating and straining and whatever else they recommend. It would be nice to do if you were making it a chunky dip but this was such a creamy smooth and thick enough sauce that it just made the whole dinner so lovely.

For dinner, we had:

  • the zucchini fritters from page 51 of the book although I followed the directions even less than the above recipe. I didn’t deep fry them either.
  • lots of local greens which were washed, chopped and put in a bowl
  • local carrots which were spiral sliced to look like carrot pasta
  • sauerkraut that I made a long time ago from locally grown cabbage
  • cucumber dip recipe from above

Here’s how I put it all together:
I put a whole bunch of lettuce on the plate, added some carrots, sauerkraut and added a fritter on top with a couple dollops of the dip. Everything tasted so good together. It was a great meal that was fast to make and easy to clean up. I’m excited to have leftovers!

Enjoy and please let me know what if you make this or other recipes. I love to hear what people do in the kitchen.

cinnamon bun recipe by request

Friday, July 22nd, 2011

I received a request for some cinnamon bun recipes.

I found two online that look very interesting so I’m adding them here. Please try them and tell me what you think. Which turns out to be your favorite? I should say that I haven’t tried either of these recipes and so I am not adding much of anything or changing them. I’ve got the links to where I obtained the recipes. If I ever get a free moment to make these, I’ll post on what I did, etc. 🙂


Raw Cinnamon Buns


  • 5 medjool dates
  • 1/4 C Water
  • 1 C Ground Flax
  • 1 1/4 C Almond Flour (use almond mash leftover from making nut milk)
  • 1 C Spelt Flakes (use raw oats if you can’t find these)
  • 1 C Chopped Pecans (chopped fine)
  • 2 t. Cinnamon
  • 3 T. Olive Oil (use coconut oil)
  • 1/4 C Agave
  • 1 C Water

Soak dates. Blend with 1/4 C water to make a smooth date paste. Set aside.

Combine flax, almond flour (I use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and Spelt flakes. In a separate bowl, combine date paste, olive oil, 1/4 C agave and 1 C water. Mix wet ingredients into dry. Spread in a rectangle on a non-stick dehydrator sheet. You want this to be a little less than 1/2 inch thick. Dehydrate at 145 for 30 minutes. Flip onto screen, peel off dehydrator sheet and dehydrate at 115 for another 20 minutes. While the bun is dehydrating, you will want to prepare the filling.


Soak Almonds and Cashews for at least 3 hours to soften. Place in vitamix blender with remaining ingredients except raisins, process until smooth. Stir in raisins.


Place “bun” on parchment paper. Spread filling on bun. You can spread to the edges on the long sides but leave an inch or two on the short sides. Gently roll up the roll. Slice and top with icing. Makes 12.


  • 1 C Raw Cashew Butter
  • 3 T Maple Syrup (not raw)
  • 1 t. Cinnamon
  • 3-4 T Water

Mix all ingredients except water. Add water 1 T at a time to desired consistency.


Raw Gooey Cinnamon Buns
by Anne Marie Gianni (if you click on her name, you’ll be taken to her recipe)
1 1/4 cup almond meal
1 cup ground flax seed
1 1/4 cup soft pitted dates
1/4 cup water or more if needed
1/4 cup softened coconut oil
1/4 cup raisins
1/4 cup chopped pecans
2 tablespoon cinnamon
1 tablespoon coconut butter
1 teaspoon vanilla
1 pinch sea salt

Fold the almond meal, ground flax seed, 1 Tbsp. cinnamon, pinch sea salt, and pinch of vanilla in a bowl. Set aside.

Process dates, 1/2 of the raisins, water and vanilla into a paste in a food processor. Then remove half of that paste mixture and add it to the dry ingredients, along with the coconut oil.

Mix these ingredients with your hands until it forms a dough. You may need to add a little water or oil if it is too dry.

Spread the dough out on a piece of parchment paper, and shape it into a 1/4-inch thick rectangle.

Take the rest of the date paste left in your food processor add the remaining raisins, 1 Tbsp. of cinnamon and coconut butter. Process until smooth. Then, spread a thin layer of the paste onto the dough.
Using the parchment paper to help hold everything together, carefully roll the dough into a log. Chill in the refrigerator, and then slice into about 1-inch thick rounds.

These cinnamon rolls can be eaten right away or warmed in a dehydrator.

Cashew Whipped Cream

By Nomi Shannon

1 cup cashews, soaked at least 2 hours
4 dates – soaked at least 2 hours
vanilla bean
water (enough to yield a light fluffy mixture)
Blend in the vitamix blender and drizzle over the top of the cinnamon buns.

homemade moisturizer recipe

Tuesday, July 19th, 2011


I received a question about a moisturizer so here’s one that I’m posting from a blog I found a while ago. If you make it, let me know how it turns out for you. Good luck and HAVE FUN!



Handmade Body Moisturizer Recipe

Like fresh food, this will go bad after a certain period of time. If you
don’t think you’ll use it within three months, store it in the refrigerator.
Makes approximately 2 cups

1 cup filtered water, cold brewed tea, orange blossom water, or rose water

3/4 cup oil such as olive, almond, unrefined coconut, or avocado

3 tablespoons grated beeswax

Optional: a few drops of essential oil of your choice, for fragrance

1. Set up a blender and pour in the water. Prepare clean, dry glass jars for
packaging and have them nearby.

2. Put the oil and the beeswax in a Pyrex measuring cup. Place the cup in a
pan or small pot and pour in water to reach about halfway up the cup. Bring
the water to a gentle boil, and heat the oil and beeswax until the beeswax
melts. You’ll know when the wax is melted because you won’t see it anymore.
As soon as the wax is melted, remove the cup from the water and let the oil
cool for 2 minutes.

3. Turn on the blender and start blending the water at medium speed. Remove
the stopper in the blender lid so you can pour the oil through the top while
blending. Slowly pour in the oil and the mixture will begin to emulsify. If
there is still some water on the surface, turn up the blender and blend the
mixture 30 seconds to a minute longer. If you’re using essential oil, blend
it in now.

4. With a clean rubber spatula, transfer the cream to the glass jars. Cover
the jars with cheesecloth for an hour, or until they’ve reached room
temperature. Placing the lid on the jar when this is warm will cause
condensation to form under the lid, which will water down the lotion and
form bacteria. When the lotion is cool, screw on the jar lids. Store at room
temperature for up to 3 months, or in the refrigerator for 6 months.

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