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Monthly Archives: November 2010
Monthly Archives: November 2010
This Vegan Meatloaf will be a favorite at the dinner table during the cooler months or on your holiday table. It’s loaded with fiber, protein, complex carbs and healthy fats. Pair it up with a leafy green salad, and a side of veggies for a well-rounded meal.
INGREDIENTS
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil, or line with parchment paper and set aside.
Cook lentils and brown rice per package directions. Set aside to cool (these can be prepared the day before and stored in the refrigerator overnight)
In a small bowl, whisk together tomato paste, 2 tablespoons tamari, maple syrup, liquid smoke & 1 tablespoon of garlic. Set aside.
Heat a large skillet over medium heat, add 2 tablespoons of olive oil and ½ cup onions. Saute for 5 minutes. Add mushrooms and sauté until mushrooms are soft and have released their liquid. Transfer onions and mushrooms to a small bowl. Add the remaining 2 tablespoons of olive oil to skillet and sauté the celery, carrots & salt and pepper over low heat. Cover and cook about 10 minutes, until veggies are tender.
In a food processor, pulse the rice and lentils 10 times. Transfer to a large bowl. In the food processor, pulse cooked carrots & celery, Worcestershire sauce, remaining tablespoon of tamari, mustard, arrowroot and 1/4 cup of tomato mixture 10 times. Add to rice & lentil mixture. Fold in reserved sautéed mushrooms & onions, breadcrumbs and ½ cup raw chopped onion.
Press mixture into the prepared loaf pan and cover with tomato topping, spreading evenly. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes until top is brown. Remove from oven and cool for 15 minutes before serving.
CRUST
FILLING
Place cut up apples in a bowl with water to prevent them from turning brown.
Meanwhile, combine crust ingredients into the bowl of a food processor and process until combined into a sticky ball. If too thick add a little OJ or coconut water. Press into glass pie dish.
Place cashews in blender with 1/4 raisin soak water, vanilla, spices and agave. Blend until creamy. If too thick, add more raisin water. Pour into a bowl. Add raisins and stir by hand. Drain apples and pour cashew mixture over the apples and stir to mix. Once evenly coated, pour into pie crust and chill for 2 hours or until firm.
Garnish with fresh berries, cinnamon, grated coconut or sliced almonds!
INGREDIENTS
Preheat oven to 400 degrees. Wash sweet potatoes well and poke holes in them using a fork. Place on a baking sheet lined with parchment paper and spray with olive oil to coat. Cook until tender, about 45 minutes. Potatoes are done when you can easily poke through to the center with a knife. Remove from oven and split lengthwise to cool.
While potatoes are still warm, scoop out flesh using a spoon into a bowl. Add the rest of the ingredients and mash well using a hand masher. If potatoes are too thick, add more coconut milk. Season to taste with more salt & pepper if necessary and top with toasted pecans.
INGREDIENTS
Preheat oven to 350 degrees F. Grease a 9×13 glass baking dish. In a medium bowl, whisk flax eggs, applesauce, coconut oil, sugar, vanilla & pumpkin together until emulsified. In a separate bowl, whisk together the dry ingredients (the GF flour mix through sea salt). Add the dry ingredients into the wet mixture a little at a time and stir until well combined, about two minutes. Pour the batter into the prepared baking pan. Bake in a pre-heated oven for 30 minutes, or until the cake is firm and a wooden pick inserted into the center emerges clean. Cool on a wire rack while you make the coconut maple cream
COCONUT MAPLE CREAM
Blend all ingredients together in a blender until thick and creamy
Hot Chocolate is one of my favorite warm, comforting drinks. Since my body doesn’t like dairy, I made this delicious vegan version which is great at holiday time or on any cold night. I love to make a batch of it for when my girlfriends come over and we top it with my coconut whipped cream. Delish and soothing
INGREDIENTS
In a small saucepan over low heat, combine all ingredients and whisk well to combine. Be careful to not overheat and do not boil!
This hearty and delicious soup is packed with protein & flavor! An awesome treat served with Daiya Cheese quesadillas
INGREDIENTS
Heat oil in a large soup pot over medium heat. Add onion, garlic, leek & shallot. Saute about 10 minutes until onions, leek & shallot are a little brown. Add celery, carrots, thyme, tarragon & paprika. Add tomatoes and the vinegar. Stir to combine. Cover and cook for about 5 minutes.
Add Veggie broth, lentils, bay leaves, salt & pepper. Turn up heat and bring to a boil. Once boiling, cover pot with a lid, turn down heat to a simmer and cook covered for about 45 minutes or until lentils are tender.
This delicious, comforting soup is loaded with antioxidants, fiber and YUM! I love to use garnet yams for the beautiful color, but feel free to use any yams you desire. I spice it up with Garam Masala which is often used in Indian cooking. Tt’s very warming to the body and gives the soup an exotic flair.
INGREDIENTS
In a large soup pot over medium heat, saute ginger, garlic, celery, onion & leek in oil until translucent and soft. Add Garam Masala and stir to combine to release the flavor of the spice. Add the carrots, yams and veggie broth. Turn heat to high and bring to a boil, turn heat down to a simmer. Cover and simmer for 20-30 minutes or until veggies are tender. Remove from heat and add coconut milk. Puree soup using a hand blender until thick and creamy. Season with salt & pepper and garnish with a dash of cinnamon & nutmeg!
Variation: Add 1 cup of red lentils to soup while cooking and increase water by 1 cup.