Green Goddess Dressing/Dip

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I don’t know about all of you but we are coming out of our ears with tomatoes, cukes, zucchini, etc.,. It’s also 100 degrees on my front porch (as I write) and I am craving light and refreshing meals and flavors. This is my vegan/GF version of the a classic dressing and dip to enjoy your veggies with. Stay cool because it’s supposed to stay hot all week.

Green Goddess Dressing/Dip:

1/2 c Earth Balance or Follow Your Heart soy free veganaise

1/4 c Almond Milk, unsweetened, original

2 Tbl White Distilled Vinegar (apple cider vinegar might work also)

1 Tbl lemon juice

2 Tbl chopped Parsley

1 Tbl chopped Tarragon

1 Tbl chopped Chives

2 Anchovy Fillets, optional

1 Tbl minced onion or shallot, optional

1 tsp salt and pepper or to taste

 

Directions:

1) Place the lemon juice and vinegar into the milk almond and let sit for 10-20 minutes. This make vegan buttermilk.

2) Take the “buttermilk” and all remaining ingredients and blend.

3) Store in the fridge. It gets better after 1 day of being in the fridge.

 

 


Peach with Cashew Cream and Granola

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Peaches, peaches, peaches…..YUM!!! I have enjoyed this breakfast every morning this week. I add a splash of lemon juice because cashews are so high in iron. The citrus has acid and vitamin C which helps increase absorption of the iron. This cream is so easy, versatile and nutrient dense. Enjoy.

Cashew Cream:

1 cup raw, whole cashew

1/3 c water

1/4 vanilla bean, scrapped

1/8 tsp almond extract

1 Tbl maple syrup

1/2 tsp salt

Splash of lemon juice

Peaches

Candida’s Granola or Raw Granola 

Directions:

1) Cove the cashews with water. Let soak fro 3-24 hours.

2) Strain water. Add the 1/3 c water and remaining ingredients into a blender or even better a vita-mix until silky smooth. NOTE: The vita-mix will make a better product. If using a Cuisinart or blender, scrap the edges down and strain if you want it to be perfectly smooth.

3) Wash and slice the peach. Add a spoonful of the cashew cream. Top with the granola of your choosing.

 

 


Lemon Coconut Kefir Ice Cream/Popsicles

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Quick, clean, fast and easy. This is an extremely versatile recipe. The Coconut Kefir is a vegan version of a tart, creamy drink that is fermented. This process of fermentation creates high amounts of probiotics, supporting digestive and immune health. Making your own Kefir is always the best option but there are products available at the store. I sweetened with maple syrup. It’s 4 ingredients that you blend and spin. That’s it! It makes a great soft serve after chilling for an hour. It will get hard though in the freezer so I made some into popsicles which was fun. Play with the flavors by infusing herbs (rosemary, basil for example) or add spices like ginger, anise, almond, hazelnut. Some serving suggestions are berries, purees, over a crisps or cobblers.

Lemon Coconut Kefir Ice Cream/Popsicles:

1 lemon, zest of chopped finely and juice of

1 2/3 c Coconut Kefir

1/3- 1/2 c maple syrup (depends on how sweet you want it)

1/8 tsp real salt

1 tsp vanilla (almond, hazelnut, mint)

2 tsp Amaretto (I used this one and loved it), Limoncello, Maker’s Mark, Frangelico…whatever flavor you like, double check if gluten free. They would all be great!

(celiac.com)

 

Directions:

1) Put it all in a blender and puree.

2) Chill for an hour (optional).

3) Spin it. Chill for an hour as a soft serve and or place in popsicle trays. See introduction for variations.

 

 

 

 

 


Cauliflower with a Roasted Veggie Vinaigrette

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I went to the market and picked up some beautiful veggies. I love whole roasted cauliflower. It picks up a texture that is so rich, hearty and inviting. I was going to just make the vinaigrette but decided to incorporate more of my lovely, fresh from the garden beauties. Voila! A meal all on its own.

Cauliflower with Roasted Veggie Vinaigrette:

1 head of Cauliflower

3-4 Tbl olive oil, divided

salt and pepper

1 lemon squeezed and zested

1 Tbl vinegar of choice (apple cider, balsamic, sherry all work really well)

parsley, basil, cilantro,dill (whatever fresh herbs you have handy, many are in season)

4-5 shiitake mushrooms (the are $10/pound at the market…great price and adds protein)

1 zucchini, sliced

1/2 onion , chopped

1 small garlic clove, minced

Kernels from 1 ear of corn, cooked by grilling, roasting, steaming

4 Kale leaves, chiffonade (so thinly sliced) Make sure these are dry and lightly oiled.

Capers (optional)

 

Directions:

1) Drizzle the cauliflower head with at least a Tbl of the oil, sat and pepper. Roast at 375 degrees in the oven for about 30-60 minutes (depending on the size of the head). It should be golden brown and very fork tender.

2) While that is cooking, get 1 tsp of oil hot in a saute pan, throw in the onions and cook for 1-2 minutes. Add garlic, mushrooms and zucchini and saute for another 2 minutes. Add salt and pepper. Deglaze the pan with lemon juice. Add the capers.

3) In the last 15 minutes of cooking the cauliflower (so when it’s close to being done), add the lightly sauteed veggies. Let them cook for 7-10 minutes. Then drizzle the kale over the dish. Bake for 5-7 more minutes. You are essentially making crispy kale over the dish.

4) When it’s all cooked, golden and fork tender, take it our of the oven, drizzle with 2 Tbl of oil, vinegar, lemon zest and fresh herbs.

5) Serve with brown rice tortilla, a favorite grilled meat or fish, some whole grains. Add some Pesto, Romesco or Love your Liver Artichoke Dip.

 

 


Meatballs in a creamy lemon and pesto sauce…

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…say what! Yum is you should all be saying. This is a rich sauce because of the olive oil. Such a healthy fat, you can indulge with none of the guilt and all of the pleasure. Serve with lightly sauteed, steamed or roasted veggies and/or over brown rice, GF pasta, polenta, quinoa or amarynth.

Meatballs in a creamy lemon and pesto sauce:

1 pound of extra lean ground beef, chicken breast or turkey breast (or some combo, organic, local and grass fed)

4 tsp olive oil, divided

1/3 medium sized onion, diced

1 Tbl fresh parsley, chopped

1 clove garlic, minced

1 pinch of oregano

1 tsp each real salt and pepper (plus more to season the sauce to taste with)

2 Tbl GF panko breadcrumbs (to make healthier, substitute brown rice, amarynth, quinoa, almond meal)

1/8 c fresh squeezed lemon juice

1/2 c almond milk, plain and unsweetened

1 Tbl homemade basil pesto or fresh chopped basil

 

Directions:

1) Preheat oven to 375 degrees.

2) Heat 2 tsp of oil in a oven safe pan that has a tight fitting lid. Then add the onions on medium/high heat. Saute for 2-3 minutes. Next add the garlic. Saute for 2-3 more minutes. Add the breadcrumbs (or grain) and brown for 2-3 more minutes. Transfer to a glass or stainless bowl to cool.

3) Once mixture is cool, add the meat, oregano, parsley and s and p. Form into meatball size (2 inch rounds, a little bigger than a golf ball).

4) Go back to the original pan (no need to clean it after sauteing the onion etc. Lots of flavor there that you want to keep). Heat up 2 tsp oil on medium/high heat. Brown the meatballs for about 3 minutes before flipping to another side. Brown 2 sides of each. Then add 3/4 c water.

5) Cover and put in the oven. Back about 15 minutes until meat is cooked.

6) Take the meatballs out of the pan. It will have lovely dripping and liquid. Add lemon juice. Reduce on a simmer for about 5 minutes. You will notice it starts reducing. Add the basil or pesto and continue to simmer for a few minutes so the flavors can blend.

7) Whisk in 1/4 c of the milk until it’s incorporated, about 5 minutes then add the remaining milk while whisking for a few more minutes. Season with s and p as you like.

8) Return the meatballs to the pan. Get the sauce all around them and simmer for 3 -5 more minutes.

9) Serve with veggies and over a grain, pasta, polenta…whatever you like. Enjoy!!!

 

 

 


Chocolate and Berry Swirl Almond Ice Cream

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Hi all! I decided to try making a processed sugar free version of my original Chocolate ‘Nuf Said Ice Cream recipe posted last summer with less of the arrowroot powder. I also used all almond milk, omitting the coconut to decrease the fat. I am very pleased with this light and refreshing version that still has a lot of great flavor.

Chocolate and Berry Swirl Almond Ice Cream:

! 1/4 c plus 1/4 c almond milk, unsweetened (or 1 1/2 c divided)

1/4 coconut sugar

1/4 c maple syrup

1 oz unsweetened chocolate

1/8 c cocoa powder

1/4 tsp salt

2 tsp arrowroot powder

Berry swirl see below

 

Directions:

1) Whisk together the 1/4 c milk and arrowroot powder. Set aside.

2) Place the 1 1/4 c milk, sugars, chocolate, cocoa and salt in a pan and bring to a bowl, whisking often.

3) Whisk in the milk/arrowroot mixture. It will thicken slightly. Add vanilla and cool.

4) Make the berry swirl. See below. Cool.

5) One all is cool. Spin the ice cream. Once done, fold in the swirl and freeze.

 

Berry Swirl:

1 pint of berries (I used strawberries but they are all in season and beautiful.

2 Tbl water

2 Tbl fresh squeezed o.j.

1 Tbl honey

Pinch of salt and any other flavors (cinnamon, ginger…)

1/2 tsp vanilla

1) Simmer all the ingredients except vanilla about 20 minutes. Puree with whatever blender you have (immersion works great).

2) Add vanilla.

3) Strain if you would like. I didn’t but that is a textural preference. Use as much in the ice cream as you would like. I had some leftover that I enjoyed as jam the morning.

 

 


Make your own CHOCOLATE

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Make your own CHOCOLATE…what!!! I love chocolate but I know that white processed sugar is the devil. So delightfully delicious and addictive (we refer to it as “the other white powder”). I can let it go except with chocolate and chocolate chips. You can buy the bars but WOAH expensive. So I have been working on making my own. This is a great recipe that everyone testing it loves (and there have been some real flops). It is also so versatile and easy. Enjoy your antioxidants!

Chocolate:

1/4 c EACH coconut oil, as a solid, not pre-melted and cocoa butter, as a solid, not pre-melted (I promise it’s worth it to invest in the cocoa butter)

1/2 c cocoa powder (raw like Holy Kakow is best or the highest quality brand, I have used the Trader Joes though and YUM)

3 Tbl of maple syrup or any other natural sweetener. Play with this amount and adjust the sweetness to your liking. This amount was I would say equivalent to a 70% cocoa content bar.

2 tsp vanilla extract

1/4 tsp salt

 

Directions:

1) Melt the oils.

2) Add the remaining ingredients and spread on a parchment lined cookie sheet.

3) Let it set in the fridge. Store in an airtight container in fridge. Lasts for weeks.

 

 

 

 


Orange Creamsicle

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This spring weather has me craving a cold treat. This is a healthy, vegan version that we are really enjoying. Warning! It’s a bit tart and sour so adjust sugar accordingly. I added protein powder (Amazing Grass/Amazing Meal Vanilla Chai) and I thoroughly enjoyed it s a mid day pick me up. Obviously, you could add your favorite protein powders and spices. Also, Lemon creamsicles sound pretty good too and lemon juice loves that liver!

NOTE- I tried to get a good photo but they all look so phallic :( It looks like a popsicle k!

Orange Creamsicles:

12 oz frozen orange juice concentrate. Make sure it’s just orange juice. Thawed.

1/4 c coconut sugar  (This made is a little tart, maple sugar would be good and sweeter.)

1/8 tsp salt

3 Tbl honey (or maple syrup)

2 tsp vanilla extract (sub out 1/2 of this with almond extract if you would like)

4 1/4 c Amande  yogurt, plain

 

Directions:

1) Mix first 5 ingredients in a saucepan. Simmer on low-medium for 3-5 minutes until combined. Cool.

2) Whisk the orange mixture and yogurt together. Fill your popsicle forms and freeze for at least 5 hours to set.

3) They come out perfectly if you run the frozen pop under hot after for 5 seconds.

 


Hazelnut Romesco

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Romesco originates from Spanish cuisine. It is an absolutely delicious sauce typically served with roasted veggies, potatoes and all proteins. This recipe is a HUGE hit at my house. I add it to my antipasto plate and to my roasted proteins. It is also perfect as a spread on my sandwiches and burgers.  The options are endless for this sauce.  It is also very simple to make but the flavors have rich and complex layers. Above all, this sauce is full of nutrients and is a great way to get veggies into your diet.

romescoHazelnut Romesco-

1 red bell pepper

1/2 c cubed GF/vegan bread (Happy Campers) toasted in 1 tbl of olive oil OR 2 Tbl of toasted GF/vegan bread crumbs (Ener-G, Ian’s Panko)

2 Tbl Sherry vinegar

1 clove of garlic, minced

1/2 c chopped hazelnut, toasted and skinned

1/4 c olive oil

1 tsp sea salt and 1/4 tsp pepper (or season to your liking)

 

Directions-

1) Char the peper. I place it on an open flame until it’s completely black. The, while hot, I put in a bag. This makes it easy to remove the charred skin. Rinse under water and remove the stem and seeds. Chop it up.

2) Place the chopped pepper and remaining ingredients (EXCEPT the 1/4 c oil) in food processor. Puree. Then add, in a stream the oil. This creates an emulsion, giving a creamy, smooth consistency.

3) Adjust seasoning. Serve at room temperature. Store in the refrigerator. Use in 3 days.

 


Morning Glory Zucchini Muffins

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If a Morning Glory Muffin and Zucchini Bread got to romancing, ya know…. a little wine, some candlelight, and then made a baby,this would be the delicious baby offspring child! ;)

This is a healthful recipe.  The product is  moist and warming (I hate to use these words because they sound sort of gross). There are also lots of optional additions you can add to increase the nutritional content.

Morning Glory Zucchini Muffins:

1/2 cup oil of choice

1/2 c sweetener (agave, maple syrup, honey, brown sugar…)

1/2 c applesauce

3/4 c crushed pineapple

1 tbsp apple cider vinegar or lemon juice

3/4 c each grated carrots and zucchini

2/3 c crushed pineapple

2 tsp vanilla

1 1/2  c brown rice flour

1 c quinoa flour

1/2 c almond meal from Trader Joe’s

1 tsp salt

1 1/2 tsp B soda

1 1/4 tsp xanthum gum

1 tsp cinnamon

1/8 tsp each nutmeg and ginger

OPTIONAL ADDITIONS:  1 apple cored, peeled and chopped, ground flax, 1/4 c nuts, shredded coconut or seeds (or a combo). You can always add some protein powder to the batter.

OPTIONAL IDEAS: You could bake this off  as a bundt. You could whip up some vegan frosting and turn these into cupcakes. It could be doubled and baked off in 2 8 inch cake pans and, voila, you have a healthier layered cake option!!!

1) Whisk the sugar and oil for a few minutes until frothy and combined. Stir in the egg replacer.

2) Add the vinegar, applesauce, carrots, zucchini, vanilla and pineapple. Stir until combined.

3) Add the dry ingredients. Add any of the optional ingredients at this time.

4) Pour into greased muffin pan and bake at 350 degrees for approx. 35 minutes. Edges will pull away from the side, top will get golden and the toothpick will come out clean. Makes 12-16 muffins depending on how many of the additions you add.