Monday, February 19, 2018

Baked Lentil and Spinach Stuffed Pasta

This recipe has been altered but the original is from Wholefoods

Ingredients: 
Method: 
Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.

Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.

Tuesday, February 13, 2018

Chocolate Dessert Hummus

This recipe for Chocolate Hummus is from Little Blue Plates. We used sprouted almond butter instead of cashew butter, better for our digestive tracks. We altered the recipe to make it diabetic friendly by replacing the sugar with Yacon Syrup.  Remember to limit you intake of Yacon Syrup to 2 tsp per day. If  eaten too much, it has been known to cause abdominal issues, such as loose stools.

Ingredients (serves 12)

  • 1 can black beans, drained and rinsed. (or use 1  1/4 cup cooked black beans.)
  • 2 Tablespoons sprouted almond butter (or other nut butter)
  • 1/3 cup yacon syrup  
  • 1/2 tsp vanilla
  • 5-10 drops of stevia, if needed to be sweeter
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup water
  • 1/2 cup cacao powder 

Directions

  1. Place 1 can of drained, rinsed black beans, 2 Tablespoons almond butter, 1/2-3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon cinnamon and 1/3 cup water into a blender container. (or food processor) Cover container with lid and blend on medium speed for 1-2 minutes, until mixture is very smooth.
  2. If using a high speed blender: Add the 1/2 cup cocoa powder and continue to blend for 30 seconds until cocoa powder is fully incorporated into the bean mixture. (You may need to add another tablespoon or two of water, if mixture becomes too thick to blend, or if you want a thinner consistency for dipping fruit.) If using a low speed blender or personal size blender: then pour the bean mixture into a mixing bowl. Add the cocoa powder, and mix with a hand mixer, until the cocoa powder is fully incorporated into the bean mixture. (You may need to add another tablespoon or two of water, if mixture becomes too thick to mix, or if you want a thinner consistency for dipping fruit.)
  3. Spoon Chocolate Hummus into a serving bowl. Serve immediately with fresh fruit or use as a spread for toast. Refrigerate leftovers covered for up to 5 days, or freeze for up to 2 months. (Thaw in the refrigerator overnight, before serving.)*NOTE: Chocolate Dessert Hummus will thicken further with refrigeration. Add 1-2 Tablespoons hot water to thin to desired consistency.
Find this recipe and more great plant-based recipes at http://www.LittleBluePlates.com

nutritional facts from cronometer.com for the altered recipe stated above
67 Kcal, 1.8 g fat, 12.7 g carbohydrates, 3 g fiber, 2.9 g protein

Thursday, February 8, 2018

Sweetheart Cake with Fudge Frosting

My husband's favorite chocolate combinations are chocolate and orange or chocolate and raspberry. This recipe is both.
The recipe for this Sweetheart Cake with Fudge Frosting is from Hallelujah Diet. I used the remaining raspberries to decorate the cake. As with every cake I make, I use part of the recipe to make a birthday glass cake. I keep these in the freezer for upcoming birthdays. 
This delicious pairing, found in Rhonda Malkmus' recipe book, "Rhonda's Culinary Creations" makes the perfect treat to share with a loved one.
Ingredients:
For the cake:
3 cups walnuts, soaked overnight, drained and dried
1 cup raw, unsweetened carob powder
1 cup medjool dates, pitted
3 tablespoons raw, cacao paste, (not a coconut fan)
1 tablespoon ground flaxseed
1/4 raw vanilla bean, ground fine or 1 teaspoon vanilla extract
1/4 teaspoon unrefined sea salt
Zest of 1/2 orange
1/2 cup fresh or frozen raspberries
For the frosting:
1/3 cup soft, pitted medjool dates
1/3 cup raw carob powder
1 tablespoon ground flaxseed
1/4 cup raw agave
1 medium avocado, peeled and pitted
Directions:
To make the cake, simply place all ingredients in a food processor, pulsing until it reaches a thick, smooth consistency. Push the mixture into a cake mold to form, and then let it set in the refrigerator.
In the meantime, place all frosting ingredients into the food processor, and blend until smooth. Remove cake from the refrigerator, and apply frosting generously over the sides and surface of the dessert. Enjoy!

Wednesday, February 7, 2018

Falafel Burger

This recipe for falafel burgers is from Feasting At Home. We did cook the garbanzo beans. and did bake the patties, this was not a raw dish for us, maybe this summer. For the tzatziki we used a cashew based one from Megan May's cookbook. We served these patties as part of our Buddha Bowl with sweet potatoes, brown rice, broccoli, mushrooms and peppers with a lemon tahini sauce.

Ingredients:
  • 1 shallot
  • 3 cloves garlic
  • 1 C a mixture of Italian parsley and cilantro
  • 2 tsp cumin
  • ½ tsp smoked paprika (omitted)
  • ½ tsp kosher salt
  • 1 tsp lemon zest
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper (omitted)
  • 1 1/2 cups cooked garbanzo beans
Directions: 
  1. In a food processor, pulse all the ingredients except garbanzo beans, until chopped and combined. Add garbanzo beans and pulse repeatedly, scraping down sides, until it sticks together, and forms a granular paste. (Do not blend until smooth.)
  2. Form 4 patties and place on parchment lined baking dish and refrigerate for 15-20 minutes.
  3. If baking, pre heat oven to 400F. Bake for 20 minutes.

Tuesday, February 6, 2018

Sweet Potatoes with Molasses Glaze

This is from LL Urban, a local farmers market stand in our area.

Grilled Sweet Potatoes with Molasses Glaze

Ingredients

  • 3 lbs of sweet potatoes 
  • 3 Tbs. molasses
  • 4 Tbs. fresh orange juice
  •  a pinch of allspice
  • Kosher salt and freshly ground black pepper
Directions
Peel the potatoes and cut into 1/2-inch-thick slices. Transfer to a 3-quart pot, cover with cold water by 1 inch. Bring to a simmer, partially covered, then simmer until just tender. They should give with some resistance when pierced with a fork, 8 to 10 minutes. Remove the potatoes as they are done, and drain.
In a medium bowl, whisk the molasses, orange juice, butter, allspice, 1/2 tsp. salt, and 1/4 tsp. pepper.
Prepare a gas or charcoal grill for medium heat. Oil the grill rack, arrange the potatoes on the grill and cook, flipping once, until grill marks appear on both sides, 3 to 4 minutes total. Brush the tops with some of the molasses mixture, turn over and cook 30 seconds. Brush the second sides with the molasses mixture, turn over and cook 30 seconds more. Transfer the potatoes to a serving platter and season to taste with salt.

We brushed them and then broiled them 7 minutes, used no oil. We flipped, brushed, and broiled them to crisp the other side.

Saturday, February 3, 2018

February PB gluten free potluck 2018

The theme is Superbowl party food (snacks and appetizers). All the food is gluten free (several of us have gluten issues whether it is celiac, gluten intolerance, IBS, or UC) and vegan. The chips and chocolate are not whole food plant based. The theme for March is using a green ingredient for St Patty's Day. The Potluck is March 3rd at 1:00.

Baked falafels with a  cashew based tzatziki

Tzatziki is often served in Greek and Persian cuisine. It is traditionally made with strained yogurt and a mix of garlic, sea salt, cucumber and herbs. Here we use cashews instead of yogurt, but the rest remains the same, creating a versatile sauce that you can use to embellish many dishes.

Makes: 1 1/ 2 cups
1 cup cashews (soaked 2– 4 hours)
1/ 4 cup filtered water (add more as needed)
1/ 3 cup lemon juice
1/ 2 tsp sea salt
1 crushed garlic clove
2 tbsp chopped dill (I used around 2- 2 ½ dried)
1/ 2 cup finely diced cucumber

Drain the soaked cashews and rinse thoroughly. Place all the ingredients except the dill and the cucumber in a blender – blend until creamy and smooth. Now fold through the dill and cucumber. Leave to rest for 1/ 2 hour before serving for the flavors of the cucumber and dill to develop in the sauce. Add more salt to taste. Keep in the refrigerator in an airtight container for up 4-5 days.


May, Megan (2015-08-10). Raw Organic Goodness (Kindle Locations 3161-3164). Fair Winds Press. Kindle Edition.

Artichoke Dip with Omega 3 crackers (from the upcoming cookbook Got Nuts)

Super Bowl Strawberries

Chips and Salsa

Kettle Vinegar and Salt Chips

Queso
The queso is the cheddar aquafaba with mango, cilantro and tomatoes

Sweet Potato and Guacamole

Quinoa Stuffed Mushrooms
ingredients
mushrooms
quinoa
carrots
tomatoes
oregano
parsley
dill

Smoky Roasted Chickpeas from Dr. Greger's cookbook How Not to Die
Ingredients
1 1/2 cup cooked chickpeas
1 TBS date paste
1 TBS nutritional yeast
2 tsp miso
1 1/2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp Savory Spice Blend from the cookbook

Directions: preheat oven to 375. Line a baking sheet with parchment paper. Make sure the chickpeas are dry and remove any loose skin. In a medium bowl combine 2 TBS of water with the date paste, yeast, miso, paprika and onion powder. Toss with the chickpeas. Transfer the chickpeas to the baking sheet, spreading to a single layer. Bake for 30-35 minutes, stirring every 8-10 minutes. Sprinkle the roasted chickpeas with the Savory Spice Blend. They are best eaten the day they are made.

Coconut Chickpea
Ingredients:
chickpea
coconut
cilantro
onion

Fruit platter

Wednesday, January 31, 2018

Curried vegetable

The recipe Five vegetable curry from India is from zliving


This healthy dish can be had on its own, or topped with almond yogurt and brown rice. We served it over brown rice.
You’ll need
  • 4 Finely chopped garlic cloves
  • 1 thumb knuckle of Grated ginger
  • 1 teaspoon ground cumin
  • 1 finely chopped jalapeno pepper
  • Salt and pepper to taste
  • 2 TBS broth for sauteing 
  • 1/4 teaspoon ground turmeric
  • 2 teaspoons sugar (we omitted)
  • 1 cup broth
  • 1-2 squash cubed
  • 3 sweet potatoes peeled and cut
  • 3 potatoes peeled and cut
  • 3 cups Green beans cut into small pieces
  • 1 quart of Tomatoes – seeded and chopped
  • 2 tablespoons almond powder
  • 2 teaspoons garam masala – you can make this by roasting cardamom, cinnamon, fennel, nutmeg, cloves, coriander seeds and cumin and blending it in a powder mix
How to
  • Heat broth over medium heat till very hot. Add the garlic and ginger till both turn golden
  • Add the cumin, jalapeno and turmeric. Stir a little
  • Now add the broth. Let the mix come to a boil
  • Next, add the squash, sweet potatoes, potatoes, green beans and tomatoes and let it cook on simmer with the lid placed on. Using a big ladle, mash the potatoes and sweet potatoes slightly. This will give the curry a nice consistency. Now add the almond powder and the garam masala
  • Remove the curry from the heat and let it wait for about 10 minutes with the lid closed – this will help seal in all the flavors