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| Vegan Raspberry Pudding This is a quick and easy treat. It's guilt-free so you can serve it for breakfast or part of a brunch. I served it as dessert and it was a hit! Recipe: 1 lb. extra-firm silken tofu, drained 2-1/2 c. fresh or frozen raspberries 6 T. agave nectar, to taste 3 to 4 t. vanilla 2 T. or so Triple Sec (optional) Fresh mint leaves as a garnish Place ingredients in a high-speed blender. I use my VitaMix. Blend until smooth and creamy. Pour into ramekins, garnish with mint, and cool in the fridge until ready to serve. Enjoy. Makes 6 small desserts. |
Friday, June 28, 2013
Vegan Raspberry Pudding
Friday, June 21, 2013
Lemon Meringue Pie: Wheat-Free/Gluten-Free
Lemon Meringue Pie: Wheat-Free/Gluten-Free
Gluten-Free Crust:
½ c. Almond Flour
½ c. Coconut Flour
1/3 c. Coconut Oil (not coconut milk. There is a difference!)
2 T. Cold Butter
½ t. xanthan gum
½ t. salt (Don’t use coarse salt--perhaps use less salt)
Blend ingredients together with a pastry blender until fully blended.
Add 2 T. ice water and work it into the dough, continuing to add a little water at a time until it can be made into a ball. (I used 3 T.) Place flattened ball of dough between 2 sheets of waxed paper. Roll out to fit a 9-inch pie pan. Remove top layer of waxed paper and flip dough into pan. Remove remaining sheet of waxed paper and mold dough nicely into shape. Prick all over with a fork and bake at 450 degrees F. for about 10 minutes until lightly browned. Cool.
Lemon Meringue Filling:
1-½ c. organic sugar (I used ¾ c. Organic Agave Syrup and ¾ c. Organic Sucanot)
6 T. organic corn starch
½ t. salt
½ c. cold water
½ c. fresh lemon juice
3 egg yolks, beaten (save whites for the meringue)
2 T. butter
1-½ c. boiling water
1 t. fresh lemon zest
In a 2-quart saucepan, whisk sugar with cornstarch and salt. Add the ½ c. cold water and the ½ c. fresh lemon juice. Whisk until smooth. Add the egg yolks and butter, then the boiling water. Bring to a boil and whisk until thick and smooth. Boil one minute, remove from heat and mix in the fresh lemon zest. Pour into baked pie crust.
Meringue:
5 egg whites
2/3 t. cream of tarter
2-½ t. cornstarch
8 T. organic powdered sugar
¾ t. vanilla
With hand mixer, beat egg whites until they start to form stiff peaks. Add
cream of tarter, cornstarch, and sugar, 1 T. at a time. Add vanilla last, after eggs have been beaten and have formed into stiff, (but not dry), peaks. Spoon onto top of hot pie filling and place in 300 degree F. oven for about 15 minutes, or until lightly browned on top. For best results, cool slowly and serve the same day.
Thursday, June 13, 2013
Wheat-Free Vegetarian Pizza
This was my first attempt at making a wheat-free, low carb. pizza crust. I was pleasantly surprised. It was delicious! I usually avoid dairy and other animal products, but I do eat some occasionally. When I do eat meat or dairy, I try to always buy organic.
This crust recipe was taken from Wheat Belly Cookbook. It is not vegan, but it is vegetarian.
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Wheat-Free Pizza Crust (from Wheat Belly Cookbook)
1-1/2 c. shredded mozzarella cheese
1-1/2 c. ground almonds
1/4 c. garbanzo bean (chickpea) flour
1/4 c. ground golden flaxseeds
1 t. onion powder
1/2 t. garlic powder
1/2 t. sea salt
2 eggs
1/4 c. extra-virgin olive oil
1/2 c. water
Preheat oven to 350 degrees F.
In a food processor, pulse the mozzarella until it becomes granular in size.
In a large bowl, combine the mozzarella, almond flour, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly. (mixture is very wet)
Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper or wax paper on top of the dough. Flatten with a rolling pin into a 14 inch round, or, as in my case, the shape of a square baking sheet.
Carefully remove the top layer of parchment or wax paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes until firm and lightly browned.
Take the pizza out of the oven and place your toppings on top. I used pesto sauce, sliced red onion, fresh mushrooms, sliced; fresh tomatoes, sliced; mozzarella cheese and parmesan cheese.
Bake for an additional 10 minutes or until the cheese melts. Slice and enjoy.
This crust recipe was taken from Wheat Belly Cookbook. It is not vegan, but it is vegetarian.
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Wheat-Free Pizza Crust (from Wheat Belly Cookbook)
1-1/2 c. shredded mozzarella cheese
1-1/2 c. ground almonds
1/4 c. garbanzo bean (chickpea) flour
1/4 c. ground golden flaxseeds
1 t. onion powder
1/2 t. garlic powder
1/2 t. sea salt
2 eggs
1/4 c. extra-virgin olive oil
1/2 c. water
Preheat oven to 350 degrees F.
In a food processor, pulse the mozzarella until it becomes granular in size.
In a large bowl, combine the mozzarella, almond flour, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly. (mixture is very wet)
Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper or wax paper on top of the dough. Flatten with a rolling pin into a 14 inch round, or, as in my case, the shape of a square baking sheet.
Carefully remove the top layer of parchment or wax paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes until firm and lightly browned.
Take the pizza out of the oven and place your toppings on top. I used pesto sauce, sliced red onion, fresh mushrooms, sliced; fresh tomatoes, sliced; mozzarella cheese and parmesan cheese.
Bake for an additional 10 minutes or until the cheese melts. Slice and enjoy.
Wheat-Free Tabbouleh Power Salad
This is my take on Tabbouleh. Rather than using bulghur wheat, I use quinoa. Quinoa has delicious flavor and similar texture to bulghur, but without the problems associated with wheat. I add kale to this salad to give the salad even more amazing nutrients. I hope you enjoy it! Your body will thank you.
Wheat-Free Tabbouleh Power Salad
Quinoa
1 c. organic quinoa
2- 1/4 c. water
generous pinch of coarse sea salt
Rinse quinoa in a mesh strainer & drain. Bring water and salt to a boil, add quinoa. Stir. Reduce heat and simmer about 10 minutes. Turn off heat and cover with a lid until water is absorbed. Cool.
Veggies:
1 small red onion, chopped
1 small red pepper, chopped
1/2 a large English cucumber, cubed
1 small zucchini, cubed
1 clove garlic, minced
1/2 c. fresh parsley, finely chopped
1/2 c. fresh cilantro, finely chopped (or you could use mint, or all parsley)
1 c. purple kale, chopped
1 pint grape tomatoes, halved or quartered, depending on size
Toss together in large bowl. Add quinoa.
Dressing
1 lemon, juiced
1/4 c. olive oil or so
generous pinch or two of coarse sea salt
black pepper to taste
Whisk together until emulsified. Pour over salad and gently stir. Serve and Enjoy!
Quinoa
1 c. organic quinoa
2- 1/4 c. water
generous pinch of coarse sea salt
Rinse quinoa in a mesh strainer & drain. Bring water and salt to a boil, add quinoa. Stir. Reduce heat and simmer about 10 minutes. Turn off heat and cover with a lid until water is absorbed. Cool.
Veggies:
1 small red onion, chopped
1 small red pepper, chopped
1/2 a large English cucumber, cubed
1 small zucchini, cubed
1 clove garlic, minced
1/2 c. fresh parsley, finely chopped
1/2 c. fresh cilantro, finely chopped (or you could use mint, or all parsley)
1 c. purple kale, chopped
1 pint grape tomatoes, halved or quartered, depending on size
Toss together in large bowl. Add quinoa.
Dressing
1 lemon, juiced
1/4 c. olive oil or so
generous pinch or two of coarse sea salt
black pepper to taste
Whisk together until emulsified. Pour over salad and gently stir. Serve and Enjoy!
Wednesday, June 12, 2013
Vegan Tomato Soup Recipe and Wheat-free Panzanella Salad
Here is a Vegetarian/Wheat-Free meal I made last night. It was delicious! I hope you enjoy it this summer with all of the fresh produce that is available.
VEGAN CREAM OF TOMATO SOUP
Makes 4 small servings (I would double the recipe next time for leftovers)
1 T. coconut oil
1 small onion, chopped
2 c. vegetable stock
1 can (14 oz.) diced tomatoes, (or use the same amount of diced fresh tomatoes and cook a little longer to soften)
2 T. tomato paste
1 t. dried basil, crushed
1 c. canned coconut milk, shaken to make sure it's creamy
1/4 c. fresh basil, sliced thinly or torn, as garnish
I topped the soup with wheat-free focaccia bread as well as basil.
In a large saucepan over med. high heat, heat oil & cook onion until soft, about 5 minutes. Add broth, tomatoes, and dried basil. Bring to a boil and then reduce heat to simmer. Simmer 20 minutes or so, until slightly thickened & tomatoes are soft. I used an immersion blender to blend the soup until smooth. You could transfer the mixture to a blender or food processor if you prefer, but it makes more of a mess that way. Once pureed, add the creamy coconut milk, heat and stir until blended and warm. Garnish and serve.
PANZANELLA SALAD (Wheat-free Bread Salad)
3 c. cubed Focaccia (recipe to follow)
1/3 c. olive oil
3 T. white wine vinegar (or white balsamic vinegar, if desired)
1/4 t. sea salt
2 or 3 med. red tomatoes, seeded and cut into med. chunks (you could use cherry tomatoes, sliced)
1 small english cucumber, quartered and sliced
1 small red onion, halved and thinly sliced ( I rinse them to remove some of the strong flavors, if desired)
1/4 c. fresh basil leaves, cut into thin strips
1/4 c. pitted kalamata olives (or less if you prefer)
Heat large skillet on stove top and place focaccia bread cubes in pan. Toss or stir to toast all sides.
In large bowl, whisk oil, vinegar and salt until emulsified. Add tomato, cucumber, onion, basil and olives. Toss well. Allow to stand aprox. 30 minutes at room temperature to flavor the veggies. Toss with bread cubes right before serving.
WHEAT-FREE FOCACCIA BREAD
Flavored Oil:
3 T. olive oil
3/4 t. fine sea salt
2 large cloves fresh garlic, minced
1 to 2 T. dried basil and/or rosemary, crushed in a coffee grinder
In small saucepan over low heat, warm oil, salt, spices & simmer about 5 minutes. Add garlic & simmer a couple minutes more, watching that garlic doesn't burn. Remove from heat. (if you prefer to use fresh basil you can add that after removed from heat.)
Dough:
2 c. almond meal flour
1 c. garbanzo bean flour
1/2 c. ground golden flaxseed
2 t. baking powder
1/2 t. fine sea salt
1 c. buttermilk
1 t. instant rapid rise yeast (for flavor---optional)
4 egg whites, beaten until stiff peaks form
Preheat oven to 400 F. Place a sheet of parchment paper on a 13 X 9 in. baking sheet. Rub half the oil mixture over the sheet.
To make the dough, in a large bowl, combine the flours and flaxseed, baking powder, and salt. Whisk to break up chunks.
In a small bowl, whisk the buttermilk and yeast until yeast dissolves. In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Add the yeast mixture to the flour mixture and stir until a rough dough ball forms. Gently fold in the egg whites until they're fairly well mixed. The dough will not become completely smooth, and the whites will still be somewhat frothy.
Spread the dough in the pan with a spatula. Use your fingers to make dimples across the top of dough. Pour remaining oil mixture over the top of dough, making sure it is entirely covered. Oil will pool in the dimples.
Bake for 20 minutes or until golden and slightly spongy in the center. Cut what you need to make the cubes for the salad and the garnish for the soup. Save the rest for other recipes.
Makes 12 Servings
VEGAN CREAM OF TOMATO SOUP
Makes 4 small servings (I would double the recipe next time for leftovers)
1 T. coconut oil
1 small onion, chopped
2 c. vegetable stock
1 can (14 oz.) diced tomatoes, (or use the same amount of diced fresh tomatoes and cook a little longer to soften)
2 T. tomato paste
1 t. dried basil, crushed
1 c. canned coconut milk, shaken to make sure it's creamy
1/4 c. fresh basil, sliced thinly or torn, as garnish
I topped the soup with wheat-free focaccia bread as well as basil.
In a large saucepan over med. high heat, heat oil & cook onion until soft, about 5 minutes. Add broth, tomatoes, and dried basil. Bring to a boil and then reduce heat to simmer. Simmer 20 minutes or so, until slightly thickened & tomatoes are soft. I used an immersion blender to blend the soup until smooth. You could transfer the mixture to a blender or food processor if you prefer, but it makes more of a mess that way. Once pureed, add the creamy coconut milk, heat and stir until blended and warm. Garnish and serve.
PANZANELLA SALAD (Wheat-free Bread Salad)
3 c. cubed Focaccia (recipe to follow)
1/3 c. olive oil
3 T. white wine vinegar (or white balsamic vinegar, if desired)
1/4 t. sea salt
2 or 3 med. red tomatoes, seeded and cut into med. chunks (you could use cherry tomatoes, sliced)
1 small english cucumber, quartered and sliced
1 small red onion, halved and thinly sliced ( I rinse them to remove some of the strong flavors, if desired)
1/4 c. fresh basil leaves, cut into thin strips
1/4 c. pitted kalamata olives (or less if you prefer)
Heat large skillet on stove top and place focaccia bread cubes in pan. Toss or stir to toast all sides.
In large bowl, whisk oil, vinegar and salt until emulsified. Add tomato, cucumber, onion, basil and olives. Toss well. Allow to stand aprox. 30 minutes at room temperature to flavor the veggies. Toss with bread cubes right before serving.
WHEAT-FREE FOCACCIA BREAD
Flavored Oil:
3 T. olive oil
3/4 t. fine sea salt
2 large cloves fresh garlic, minced
1 to 2 T. dried basil and/or rosemary, crushed in a coffee grinder
In small saucepan over low heat, warm oil, salt, spices & simmer about 5 minutes. Add garlic & simmer a couple minutes more, watching that garlic doesn't burn. Remove from heat. (if you prefer to use fresh basil you can add that after removed from heat.)
Dough:
2 c. almond meal flour
1 c. garbanzo bean flour
1/2 c. ground golden flaxseed
2 t. baking powder
1/2 t. fine sea salt
1 c. buttermilk
1 t. instant rapid rise yeast (for flavor---optional)
4 egg whites, beaten until stiff peaks form
Preheat oven to 400 F. Place a sheet of parchment paper on a 13 X 9 in. baking sheet. Rub half the oil mixture over the sheet.
To make the dough, in a large bowl, combine the flours and flaxseed, baking powder, and salt. Whisk to break up chunks.
In a small bowl, whisk the buttermilk and yeast until yeast dissolves. In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Add the yeast mixture to the flour mixture and stir until a rough dough ball forms. Gently fold in the egg whites until they're fairly well mixed. The dough will not become completely smooth, and the whites will still be somewhat frothy.
Spread the dough in the pan with a spatula. Use your fingers to make dimples across the top of dough. Pour remaining oil mixture over the top of dough, making sure it is entirely covered. Oil will pool in the dimples.
Bake for 20 minutes or until golden and slightly spongy in the center. Cut what you need to make the cubes for the salad and the garnish for the soup. Save the rest for other recipes.
Makes 12 Servings
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