Ginger Lime Wellness Shots (How To)

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We've jumped into a new fall season and with that comes lower humidity, colder temperatures and increased indoor gatherings.  Have you already experienced a bout with the cold or flu? Has the change in weather got you feeling down and out? Hot summer nights are over and we're all forced to give welcome to more icy temperatures and wintry mixes. Now is the time to ensure that your immune system is in the right shape to fight and fend off any of those germs and respiratory viral nasties that you may come into contact with. The more antioxidants you consume the better off your immune system will be.  Ginger has a whole host of benefits for the body but most importantly, it is a supreme immune system strengthener.  This funny looking root is a potent antioxidant and anti-inflammatory ingredient that can help protect against inflammatory diseases and fight off free radical agents.  It's an amazing natural ingredient that can also help to improve brain function where memor...
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How I Veganized Mpougatsa (Bougatsa)

Mpougatsa is a Greek breakfast pastry pie that is very popular in Greece. I had the chance to make Mboutgatsa and it was very delicious. It was recommended to me by a friend earlier this year. From what I gleaned, the pastry is best enjoyed at breakfast or as an afternoon snack. Mboutgatsa reminds me of cornmeal porridge. If you could imagine porridge as a pie then you've got a good idea about what it tastes like. It consists of a few staple ingredients like semolina, butter and eggs. I decided to create a vegan version for those of you who don't desire milk and eggs. Read on for the recipe.
Ingredients:

(20-25) sheets of phyllo dough
(3) cups oat milk
[1/2] cup sugar
[1/2] cup semolina
(2) Follow your heart vegan egg--will need [10] tbsp water for the vegan eggs
3 tsp vanilla extract
4.5 tbsp of melted earth balance butter
Utensils Needed

Will require 1 glass 9.5" pie dish
Paper towel (to clean up any spills)
1 medium or large pot
1 whisk (for stirring)
1 wooden spoon (for mixing)
Brush for butter






Recipe

  1. Take your pot and pour in oat milk, sugar, vanilla extract and 3 TBSP of the melted Earth Balance butter.
  2. Set stove to med-low heat and whisk for 1-3 minutes.
  3. After the mixture starts boiling add in your semolina and stir slowly for 5-8 minutes.
  4. The mixture will have a thick consistency. Once it reaches this consistency, turn the heat setting to low and let it cool. For a quicker cool down/thickening, place the mixture in the refrigerator for 10 minutes.
  5. While mixture is cooling take your pie dish and spray with vegan non-stick spray. Lightly brush dish with a few drops of melted butter.
  6. Place 3 Phyllo sheets onto dish. Fold outer edges over and into the dish.
  7. Brush with butter.
  8. Repeat steps 6 and 7 two times to create layers.
  9. After this step is complete, custard should be cooled down. Take vegan eggs mixture and add to custard. Stir with whisk.
  10. Take pot of custard and pour into the pie dish. mixture should be a mash-like, creamy consistency.
  11. Smooth surface of pie mixture with spoon
  12. This step involves covering the pie with layers of phyllo sheets. take 2-3 sheets and place around the dish.
  13. Fold and squeeze loose edges in so that they take the shape of the round dish.
  14. Brush with butter.
  15. Repeat steps 12-14 two times so that the pastry is thick enough
  16. You are now finished with prep work, insert pie into oven at 375 degrees F for 60 min or until golden brown.




When the pie is finished baking, let it cool for two hours. Slice and enjoy!

Sprinkle or dust powdered sugar and cinnamon on top for added delight!




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