We saw Gabe just a few hours before his last breath on 1/15/2012. A veal cow normally lives 16 weeks in horrific circumstances. Gabe was lucky he was able to live most of his 16 years of life in a place where people could love him.
Gabe was spotted brown and white and while it may just be a simple honor to name a recipe after Gabe, this is the best whip cream ever.
1 can coconut milk (not the “light” version)
½ tablespoon vanilla extract
½ tablespoon vanilla powder
Chill the coconut milk over night or freeze the coconut milk at least 2 hours. When you open the can, place the firm white part in a blender. (Save the rest for coffee or smoothies.) Add the vanilla and whip in a blender until it is looks like homemade whip cream.
I made theses lovely cookies last night. It is an adaptation of a recipe from Salad Girl's blog at: http://www.thesaladgirl.com/2010/03/09/womens-work-and-a-recipe-quinoa-flake-cookies-gluten-free/
3/4 cup rice syrup
2-3 cups of quinoa flakes
1/4 cup coconut oil
1/4cup peanut butter
dash of salt
1/2-1teaspoon vanilla
1 Tablespoons cornstarch mixed (no lumps) with 2 teaspoons water.
Directions
Preheat oven to 375F.
Mix 2 cups of quinoa flakes and along with the rest of the ingredients. (If your running short on quinoa flakes, then decrease the vanilla to 1/2 teaspoon and mix the cornstarch with 1 1/2 teaspoons of water.)
The batter shouldn't be stiff, but if it is too running to form a mound of dough, then add more quinoa flakes.
Cook on an ungreased pan for 12-15 mins. The bottom of the cookie should be a nice brown.
Ben likes to make these cookies for potlucks and they are hit!
Ordinal recipe is from Kathy Sant (Sant’s Natural Foods) published in the Harvest Co-op Cookbook, March 1994, pg. 125. Ben’s notes are in italics.
1 ½ cup rolled oats
6 Tablespoon tahini
½ cup honey or Barley Malt, Rice Syrup or Agave. A mix of sweeteners is especially nice.
½ teaspoon cinnamon and ginger, or cardamom if you have it.
Optional: Raisins and nuts,coconut, and chocolate chips *
Mix all ingredients thoroughly in a medium size bowl. Drop by spoonfuls or roll into medium size ball on an ungreased cookie sheet and flatten. (We oil our cookie sheet). Cook at 350 degrees F, 8-10 mines.
Tester Note: They crumble a bit if you try to take them off the cookie sheet when they are hot, so let them cool before you take them off or line cookie sheet with foil and peel off when cooled.
In the Winter, when the dry heat drains me, I crave more icecream, raw salads and raw foods.
1 cup non-sugar soy milk like Eden
2 1/2 ish cups of frozen pineapple or strawberries, or whatever!
.5 cup of honey.
Some Vanilla powder
If using raw honey that is think or creamy, then mix the honey and the soy milk first in the Blender. Otherwise, load it all in at once. I use a Blendtec's ice cream setting, but a normal blender should work fine.
Totally yummy!
I get my Vanilla powder raw from http://www.livingtreecommunity.com/
This iceing is really good for one day. After that, it hardens up and by day 3 it is too hard if you leave it in the fridge. We would suggest just iceing the parts that your planning to serve and leaving the iceing out on the counter if you refrigerate your cake.
1 box of Organic Creamed Coconut*
1 Tablespoon or so of Extract - I used Almond which makes it taste like marzipan,, but anything will do. Try Lemon Juice.
1 Tablespoon of maple syrup.
about 1 Tablespoon ofH20
Whip it in the blender.
*I bought mine on Amazon "Let's Do Organic Creamed Coconut, 7-Ounce Boxes (Pack of 6)"
http://www.amazon.com/Lets-Do-Organic-Creamed-Coconut/dp/B00113ZZ5U
Whole Foods also caries it.
This is from Ben’s favorite cookbook May All Beings Be Feed , John Robbins, 1992 pg. 380. It is out of print, but you can find it used. Ben follows the recipe without adjustments. Instead of orange glaze, sometimes we make the white icing recipe that is on the blog or "Gabe's whipped cream". It doesn't need it, but it sometimes I really just want the texture.
It takes awhile to make it, so I suggest prepping one day and making it the next. The reciepe can be doubled
Makes one 8 inch square cake or one 9 inch round cake, or cupcakes. ***
¾ cup unfiltered apple juice *
½ cup canola or safflower oil (or grapeseed oil) **
Orange Glaze (we don't use all the glaze, so we save it for a stirfry sauce)
3 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice.
Preheat the oven to 350 degrees F. Lightly oil and 8 by 8 inch cake pan or a 9-inch round pan and dust with flour, shaking out the excess.
Put the apple juice, oil, ½ cup of raisins, the maple syrup, and the organic zest in a blender until smooth. Add the carrots and ginger and pulse just to mix.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt together. Add the apple juice mixture and combine, using a few strokes as possible so you do not over mix the batter. Fold in the remaining 1 cup raisins and the walnuts.
Pour the batter into the prepared pan. Use the spatula to spread the batter evenly. Bake until a toothpick inserted near the center of the cake comes out clean, 35 to 45 minutes.
Meanwhile, make the orange glaze: In a small bowl, combine the maple syrup and orange juke and stir together until thoroughly blended.
When the cake is done, remove from the oven and let cool for 10 minutes in the pan. Transfer to a wire rack, and while the cake is still warm, brush on the glaze with a pastry brush.
* we have used regular apple juice successfully
** (we only use safflower oil or grapeseed oil because canola is made from rapeseed, a GMO plant that wasn’t originally made for human consumption.)
*** Yummy cupcakes - 350 degrees, 10-15 mins.
