Former Plainfield woman bakes and sells vegan wares

PLAINFIELD – When Kelly George’s brother died four years ago at the age of 31 from health issues related to his weight, she knew it was time to make some lifestyle changes.

“I had to get healthier,” said George, a former Plainfield resident.

At just 34, George, now of Aurora, has degenerative cartilage in her knees, but when she became more active, the pain receded, she said. Emboldened by the results, George tackled her diet, became a vegetarian and started an organic garden.

The garden spurred another change.

“They say that one way to get over an addiction is to replace the addiction with a good action,” George said. “Instead of drinking, I was spending all my time in the garden.”

The transition to vegetarianism had its bumps, as George still cooks meat for her fiance Jeff Niccum and her four sons – Seth Davis, 16; Lazarus George, 15; Samien Rust, 13; and Logan Rust, 12. This doesn’t help George’s occasional craving for shrimp and bacon.

George also has a fierce sweet tooth, which she formerly assuaged with homemade goodies, such as her eclair cake – graham crackers, different flavors of pudding, whipped cream and chocolate frosting.

But as a vegetarian, George learned she could bake and eat in a healthy way. By experimenting with natural sugars, George learned vegan bakery didn’t cause the up-and-down spikes in her blood sugar as regular treats did. (George still drinks animal milk; she just doesn’t use animal products in her baked goods.)

George’s determination saw her through one last challenge – the unexpected death of her stove. Since George also is sticking with her “get out of debt” plan, she did not replace the stove, she said.

Instead, George created no-bake recipes or adapted the ones she had to microwave and toaster-oven. When using a toaster oven, bake at 10 to 25 degrees lower than the recipe recommends, George said.

Although George has sold her products at vendor events and online, George’s ultimate goal is to own a farm with an attached cafe and bakery, stocked with goods produced from her farm and delivered with good thoughts.

“We think we should live our lives in a natural kind of way, and this is an opportunity to teach others to do the same,” George said. “When we make orders, we put all our energy and love into them.”

For information or to order products, find Cosmic Yumz on Facebook or visit www.etsy.com/people/CosmicYumz?ref=si_pr.

KNOW MORE
Vegan baking goes from difficult to possible with Kelly George's healthier variations:

• Applesauce or mashed banana to replace oils and butters.
• Turbinado or coconut sugar to replace white, refined and overly processed sugars.
• Carob to replace chocolate, as carob is high in fiber, low in fat and contains no caffeine.
• Flax seed and chia seed to replace eggs. These are high in ALA, contain no cholesterol, reduce inflammation and help prevent heart disease and cancer.
• Almond soy and coconut milk to replace dairy milk.
• Mixing a tablespoon of apple cider vinegar in with the above milks gives baked goods a light, fluffy texture, similar to buttermilk.

RECIPES
Vegan Carrot Cake

Says Kelly George: “This cake is moist and delicious, very easy to make, and you can mix all of the ingredients together in one bowl, folding nuts and carrots in last.”

1/2 cup almond milk
1/2 cup applesauce or mashed banana
1/2 teaspoon vanilla
1/2 teaspoon almond extract (optional)
1/2 cup softened vegan butter substitute
1 teaspoon pink Himalayan salt (may substitute regular table salt)
2 teaspoons cinnamon
1 cup Turbinado or coconut sugar
1 1/4 cup flour (George uses almond flour, but wheat will do)
1 1/4 cup grated carrots
1/2 cup chopped walnuts
1/2 cup chopped pistachios

Preheat oven to 325 degrees. Grease and flour an 8-by-8 or Bundt cake pan (George prefers Bundt). Pour batter into prepared pan, spread evenly and bake for 45 minutes. Yield: 10 slices

Ultimate Vegan Oatmeal Cookies:

“People say this is the best cookie they have ever eaten,” George said.

1/2 cup maple syrup (slightly warmed)
2 teaspoons vanilla
2 T. almond milk
3 1/2 teaspoons unrefined coconut oil, warmed
2/3 cup raisins
1/2 teaspoon. cinnamon
1 teaspoon baking soda
1/2 cup Turbinado or coconut sugar
1 cup oatmeal, ground into flour
1 cup steel cut oatmeal
1 3/4 cups walnuts, chopped
1 cup vegan chocolate chips or carob chips

Preheat oven to 350 degrees. Mix together liquid ingredients in a large bowl and add raisins to the mixture. Set aside. In another bowl, mix together all dry ingredients (minus nuts and carob chips). Whisk together really well. Slowly pour liquid/raisin mixture into dry ingredients. Mix just until incorporated. Fold in nuts and carob chips. Using a small ice cream scoop, scoop out your batter and place on an ungreased cookie sheet. Bake for 11 minutes. Yield: 24 cookies

Raw (no cooking) Vegan Brownies

1/2 cup walnuts
1/4 cup almonds
1/4 cup cashews
1 cup Medjool dates pitted (may substitute regular dates)
1 teaspoon vanilla
1/2 teaspoon Himalayan pink salt (may substitute regular table salt)
2 T. carob powder
3 T. carob chips

Soak dates in water for five minutes, drain and squeeze out excess water. Using a food processor, pulse nuts until finely chopped. Add remaining ingredients (minus the dates) and pulse. Now turn food processor on and add dates, one at a time, until dough forms and sticks together when pinched between your fingers. Form dough into 1-inch, bite-size squares. Yield: 12 brownies

Vegan-Style Southern Tomato Pie

Not all of Kelly George’s baking is for the sweet tooth. Here, George offers a savory recipe.

Quick Crust:
1 cup butter
½ cup vegan butter substitute
Filling:
1 large purple Cherokee tomato, chopped and roasted
1 cup yellow cherry tomatoes, halved and roasted
5 basil leaves
1/2 cup onion and 2 cloves garlic, caramelized
Topping:
1 1/2 cups vegan cream cheese
2 T. lemon juice
Salt and pepper to taste
.
Start with a premade crust or make a quick crust by cutting vegan butter substitute into flour. Then roll out dough and bake for 7 minutes at 350 degrees. Let cool. Toss filling ingredients, together with salt and pepper and then pour into crust. Mix topping ingredients and drop by spoonfuls on top of tomato mixture. Bake at 350° for 25 to 30 minutes. Let cool 15 minutes before serving. Yield: 8 slices