Category Archives for "Recipes"

Vegan + Gluten Free Tomato Glazed “Meat”loaf

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

  • ¾ cup cooked brown rice
  • 2 cups cooked French lentils
  • 3/4 c. Tomato Paste
  • 3 tablespoons Tamari, divided
  • 1 tablespoon maple syrup
  • ½ teaspoon liquid smoke
  • 1 tablespoon garlic, minced
  • ¼ cup olive oil, divided
  • 1 cup diced onion, divided in half
  • 1 cup diced Portobello mushrooms
  • ½ cup diced celery
  • ½ cup diced carrots
  • ¾ teaspoon sea salt
  • ¾ teaspoon freshly ground pepper
  • 2 teaspoons Vegan Worcestershire sauce
  • ¼ teaspoon Dijon mustard
  • 1 tablespoon Arrowroot powder
  • ¾ c. gluten free/wheat free breadcrumbs

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.

Karmic Raw Apple Pie

CRUST

  • 2 c. Almonds, Walnuts or Pecans
  • 1 c. Dates, pitted & chopped
  • splash Coconut Water
  • 1 tsp. Cinnamon

 

FILLING

  • 5 Apples, Cored & Chopped with skins on into ¼ inch slices (I use a mix of apples, make sure to include 1 or 2 granny smith to give a tartness to the mixture)
  • 1 cup Golden Raisins, soaked in 1 C. water for 4-8 hours (save soaking water)
  • 1 cup Raw Cashews, soaked 4 hours
  • 2 TBL. Agave Nectar or Maple Syrup or to taste
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • ½ tsp. Allspice
  • 1 tsp. Vanilla
  • dash Cardamom
  • 1 Tbl. Lemon Juice

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!

Coconut & Cardamom Mashed Sweet Potatoes

INGREDIENTS

  • 3 lb. Garnet Yams, skins left on
  • 1/2 tsp sea salt
  • 1/2 tsp cardamom
  • 1-2 TBL Maple Syrup
  • 1/4 c. Coconut Milk or So Delicious Coconut Cremer (plain)
  • 2 TBL pecans, toasted & chopped

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.

November 14, 2010

Pumpkin Cake w /Maple Coconut Cream

INGREDIENTS

  • 2 flax eggs (2 TBL ground flax blended in a blender with 4-6 TBL water until gelatinous)
  • 1/3 c. applesauce
  • 1-1/2 cups palm sugar
  • 1/2 c. coconut oil or avocado oil
  • 1 15-oz can cooked pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free flour mix
  • 1 tsp xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon sea salt

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

  • 1 c. cashews, soaked 2 hours
  • Meat from one young thai coconut
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • 2-3 TBS agave nectar or coconut nectar
  • ½ cup coconut creamer (unsweetened)

Blend all ingredients together in a blender until thick and creamy

Minty Hot Chocolate – Vegan

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

  • 1-1/2 c. almond Milk or coconut milk, Unsweetened
  • 1 TBS raw cacao powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 2 tsp xylitol or maple syrup (add more if you want sweeter)

In a small saucepan over low heat, combine all ingredients and whisk well to combine. Be careful to not overheat and do not boil!

November 1, 2010

Herbed Lentil Soup

This hearty and delicious soup is packed with protein & flavor! An awesome treat served with Daiya Cheese quesadillas

 

INGREDIENTS

  • 1 TBL Extra Virgin Olive Oil or Coconut Oil
  • 1 large sweet yellow onion, diced
  • 3 carrots, peeled & diced
  • 3 stalks celery, chopped small
  • 1 large shallot, diced
  • 1 leek, white part only, thinly sliced
  • 4 cloves garlic, minced
  • 5 plum tomatoes, diced or 1 can fire organic roasted diced tomatoes
  • 2 TBL Sherry wine vinegar or Champagne Vinegar
  • 2 tsp dried tarragon
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 6 cups veggie stock, low sodium or 3 veggie bullion cubes and 6 cups water
  • 2 cups French lentils
  • 2 bay leaves
  • 1 tsp sea salt
  • Ground black pepper to taste

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.

Coconut Yam Soup

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

  • 2 garnet yams, peeled & cubed
  • 3 large carrots, peeled & diced
  • 2 celery stalks, diced
  • 1 large yellow onion, diced
  • 1 leek, sliced thinly
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger, optional
  • 2 tsp. Garam Masala (an indian spice)
  • 4 cups veggie broth
  • 1 TBS coconut (Nutiva is my fave brand) or olive oil
  • 1 can full fat coconut milk
  • Sea salt & fresh cracked pepper
  • Cinnamon & nutmeg for garnish

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.

White Bean & Zucchini Salad

INGREDIENTS

  • 2 zucchini, cut in half lengthwise and sliced into 1/4″ pieces
  • 2 shallots, diced
  • 1/2 yellow onion, diced
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 c. chopped baby spinach
  • 1/4 cup sundried tomatoes, marinated in oil, cut up
  • 2 cans white beans, drained & rinsed
  • 1 TBS Olive oil
  • Sea salt & pepper to taste

In a large skillet over medium heat, saute the onion and shallot in olive oil until translucent and caramelized. Add thyme & sage and stir to combine to release the flavor of the herbs. Add the zucchini and saute until lightly browned. Add spinach and cover pan with lid until spinach wilts. Do not overcook.

Pour into a large bowl with remaining ingredients and stir well to combine. Season with salt and pepper. Serve warm or chilled.

Makes 6-8 servings

Vegan & Gluten Free Mac & Cheese w/ Broccoli

Mac and Cheese is a touchy subject in most homes and this one will even fool the youngest mouths in your life! And it’s more nutritious with the addition of some fun green trees (broccoli)!

1/2 pound gluten free brown rice elbows (Tinkyada brand is best)

 

INGREDIENTS

  • 1-1/2 cups plain, unsweetened So Delicious Coconut Milk or Almond Milk
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon sea salt (or more to taste)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon smoked paprika
  • pinch cayenne pepper
  • 1 tablespoons tahini
  • black pepper to taste
  • 1 TBL Brown rice flour
  • 1-2 TBL olive oil or Earth Balance (soy free)
  • 1 – 2 c. broccoli florets (depending on how much you like)
  • 2 cloves garlic, minced
  • 2-3 tsp. olive oil

Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender.  In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.

Over medium heat, add olive oil or Earth Balance to a sauce pan and heat. Add brown rice flour and stir to make a roux. Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens. If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!

Coconut Basil Stir Fry over Quinoa

The thing I love about stir fry is the light, fresh rainbow of nutrient packed veggies. You can use any combination of fresh veggies you want!!! Buy whatever delights are in season, chop them up and throw em together in a large beautiful wok! Here is the combo I like to use, feel free to add and take away any veggies you want

INGREDIENTS

  • 2 cloves of garlic, minced
  • 2 tsp, freshly grated ginger
  • 1 yellow onion, diced
  • 1 TBL Coconut oil, or Sesame Oil
  • 1 Red Bell Pepper, de-seeded and diced
  • 1 Yellow Bell Pepper, de-seeded and diced
  • 3 carrots, peeled and chopped into small pieces
  • 1 pkg mushrooms, sliced
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 bunch asparagus, chopped into 1/2 inch pieces
  • 1 small head of broccoli, cut in small florets
  • 1 bunch scallions, white parts, sliced thin
  • 1 cup quinoa, cooked

Coconut Basil Sauce

  • 1 can coconut milk
  • 2 TBL Tamari, Low Sodium
  • 1 TBL light roast Peanut Butter, or Raw Almond Butter
  • 1 TBL Maple Syrup
  • 1/4 c. veggie broth
  • 1 handful fresh basil leaves, coarsely chopped

In a large skillet or wok, heat oil over medium heat, add ginger and saute for a minute. Add onion and garlic and cook until translucent. Add mushrooms and cook until juices release. Add remaining veggies in layers. Cover and steam veggies until tender. While veggies are steaming, place all sauce ingredients in a blender and blend until well combined. Pour sauce over stir fry, as much or as little as you like, cover and simmer for about 3 minutes. Serve over nutty, protein packed quinoa and you have a perfect meal with a leafy green side salad.