Thursday, August 10, 2017

Apple Fig Custard

Tis fig season at our home. The hubby found this recipe for us to try from Bon Appetit. We altered it to fit our needs.

Apple and Fig Custard

Ingredients

8 Servings

  • 4 tablespoons earth balance soy free sticks, plus more for dish
  • 2 tablespoons demerara sugar, plus more for sprinkling
  • ½ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 1 vanilla bean, halved lengthwise
  • 3/4 cup aquafaba from garbanzo beans
  • ⅔ cup almond milk, room temperature
  • 1 tablespoon vanilla
  • ¾ cup mascarpone tart filling, room temperature
  • ½ cup all-purpose gluten free flour
  • kosher salt to taste if desired, we used salted earth balance and salted aquafaba, so we did add any
  • 2 pounds firm baking apples (about 4 large), cored, sliced into ½-inch-thick rings
  • 6 ounces fresh figs, halved lengthwise
  • cinnamon

Preparation

Place rack in top third of oven; preheat to 450°. Butter a 9x13 baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
Blend aquafaba in a blender or mixer until very frothy, about 1 minute. With motor running, gradually stream in milk, then vanilla. Add sugar mixture, mascarpone tart filling, flour, and salt and blend just until smooth. Let custard rest while you roast the apples.
Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes Sprinkle with cinnamon. Let cool slightly before serving.
Do Ahead: Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

Saturday, August 5, 2017

August 2017 Potluck



Lunch Plate

Potluck
This is our annual Living Lasagna meal. For this potluck each layer ingredient is brought by an individual and the lasagna is made at the potluck.

We also had vegan raw Fig Tartine for an appetizer
Fig Tartine




and a salad.
Salad










The order of layering is
zucchini
Herbal Green
cheese
mushrooms

zucchini

tomato sauce

onions and peppers

zucchini
Onions and peppers

cheeze

green (spinach/pesto/basil...)

mushrooms


onions and peppers

Mushrooms
zucchini

tomato sauce
Sauce

Zucchini
Pinenut Cheese

Beverage

Hibiscus Tea









Dessert


Monday, July 10, 2017

Lasagna Stuffed Peppers

The original recipe was posted by Shawn Causey on Facebook. Thanks Shawn for the idea!!!

INGREDIENTS      
Servings: 4-5
4-5 bell peppers, various colors
1 onion, chopped
2 cloves garlic, chopped
1 zucchini shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can diced tomatoes
1 14-ounce can tomato sauce
1/4 chicotta recipe using water and miso
1/2 cup pinenut parmesan cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley
2 TBS fresh thyme
2 TBS fresh oregano
4-5 cooked lasagna noodles, quartered
1 cup aquafaba mozzarella or daiya cheese

PREPARATION  (Oven method) 

1. Preheat oven to 350˚F/180˚C.
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
3. Heat 2 tablespoons of water or vegetable broth in a large pot, or dutch oven, over medium high heat.
4. Add the onion and garlic, cook until softened.
5. Add the zucchini, salt, and pepper.
6. Add the diced tomatoes ad tomato sauce. Bring the mixture to a light simmer.
7. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine chicotta, parmesan, and herbs. Mix together with a fork, set aside.
8. Remove the peppers from the oven, drain any excess water that accumulated inside.
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons chicotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.

OR the Instant Pot could be used using these directions from copymethat
  1. Fill peppers with mixture. Layering as stated in step 9 (no need to precook peppers)
  2. Pour 2/3 of tomato sauce into IP and 2/3 can of water.
  3. Put trivet in and stuffed peppers on top.
  4. Pour remaining tomato sauce on top of peppers.
  5. Lock lid, manual for 15 Mins. Natural release method.
  6. When done, sprinkle with mozzarella cheese on top.
  7. Close lid for a few moments to melt cheese.
  8. Serve pepper with some of the "broth" and enjoy"

Sunday, July 9, 2017

Tuesday, July 4, 2017

Butternut Squash Slaw

I want to thank Lisa for sending me this recipe from http://www.foodnetwork.com/

Ingredients
  •   (we didn't add any)      

Directions

Watch how to make this recipe.
Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

Saturday, July 1, 2017

July 2017 Potluck


This month's theme is picnic recipes.
 Recipes to follow

La Croix







Small Tomato Varieties

Blackberries







Snapea Crisps

Gazpacho Soup topped with chickpea feta with grilled cheese sandwiches on onion bread
(aquafaba - with only 1 TBS refined coconut oil and no carrageenan, no lactic acid, and replaced the vinegar with lemon juice)







Pasta Salad



Mango Slaw Salad









Beet Salad











Cantaloupe







Monday, June 19, 2017

Vegan Spaghetti Bundt Pie

Tara this one is for you!!! Thanks for the idea!

Ingredients:
6 oz chickpea feta
1 lb pasta, gluten free
1 ½ cup unsweetened almond milk
¾ cup shredded pinenut parmesan cheese
2TBS fresh parley, finely chopped
2 TBS fresh basil, finely chopped
2 TBS fresh oregano, finely chopped
2 TBS fresh thyme, finely chopped
2 tsp pepper



Directions:
1. toss everything together
2. grease bundt pan or use parchment paper
3. bake at 425  for 35-40 minutes
4. slice and serve with pasta sauce and basil


Friday, June 16, 2017

Zucchini Tots

The original recipe for Zucchini Tots is from Mercola. We have altered it to make it vegan and lower the fat content. The aquafaba cheddar, we only add 1 TBS of coconut oil to the entire recipe instead of 6 TBS, no agar, lactic acid or carrageenan.
he original recipe for

6 serving
Ingredients:
1 cup grated zucchini
1/4 medium onion, finely minced
1/4 cup aquafaba cheddar
1/3 cup starch (tapioca, arrowroot, corn...)
1/4 tsp salt
black pepper
1/2 tsp garlic powder

Procedure
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Place grated zucchini into a clean dish towel and wring all of the excess water out.
  3. In a medium bowl combine all the ingredients and season with salt and pepper.
  4. Spoon 1 tablespoon of the mixture on cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking. Bake until golden.

Tomato Basil Feta Salad

Wih all the chickpea feta we have and tomatoes starting to come in from the garden, we made a Tomato Salad.

Ingredients:
2 large tomatoes, diced
1/4 cup chopped basil
2 shallots, diced
1/4 cup black olives, sliced
1/4 cup chickpea feta, crumbled
1 TBS lemon juice
salt to taste

Directions:
Mix everything in a medium bowl. serve immediately or chill to allow the flavors to meld.

Wednesday, June 14, 2017

Vegan Greek Zucchini Quiche



Even my husband liked this, he asked for seconds.
serves 4
Ingredients:
3/4 cup aquafaba
1/4 tsp cream of tartar
Directions: Whip until forms stiff peaks

5 tsp nutritional yeast
1/2 cup flour
1 tsp salt
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp black pepper
Directions: slowly add these ingredients to the whipped aquafaba

3/4 cup cashews, soak for at least 2 hours, drain and rinse
2 TBS refined coconut oil
1/4 cup parsley
Directions: place ingredients in a high speed blender until smooth. Gently fold into the aquafaba mixture.

3/4 cup chickpea feta
Directions: Gently fold into the aquafaba mixture

2 zucchini, sliced
1/2 large onion, diced
Directions: water sauté

9 in pie crust
Directions: Prebake for 12 minutes

1/4 cup chickpea feta

Directions:
1. place 1/2 of the aquafaba mixture in the baked pie crust.
2. layer the sautéed zucchini and onions on top
3. add the remaining aquafaba mixture
4. top with the remaining chickpea feta
5. Bake at 350 for 40 minutes


Chickpea Feta


We needed a low fat feta cheese for a Greek Zucchini Quiche. Through trial and error we came up with this recipe.

Ingredients:
2 cans garbanzo beans, drained and rinsed (save the aquafaba for other cheese)
1/4 cup cashews, soaked at least 2 hours, drain and rinse
1/2 cup lemon juice
1 TBS olive oil
2 cloves garlic
1 tsp salt
1 tsp miso
1 tsp nutritional yeast

Directions:
1. Place everything in a high speed blender and blend until smooth
2. Quarter and place on parchment paper
3. Bake at 200 for 40 minutes or dehydrate at 115 for 2-4 hours

Saturday, June 3, 2017

June 2017 Potluck

This month's theme is Italian. Everything was amazing!!! This is our favorite lasagna!!!
Next month, July 1st the theme is picnic items such as WFPB, gluten free, vegan potato salad, GF pasta salad, bean burgers, watermelon, vegan baked beans, tossed salad, corn on the cobb...

Vegan Lasagna


Beet Tossed Salad
Ingredients:
lettuce
tomatoes
cucumbers
bell pepper
beets
shredded carrots
red onion

dressing:
olive oil
balsamic vinegar
salt
pepper
Italian herb blend


Pesto with Black Sesame Crisps

Ingredients:
Purple and Italian Basil
1.5 cups walnuts
3 cloves garlic
1 vine ripened tomato
sea salt

Directions
Blended in the food processor



Watermelon juice
watermelon and ice blended



Brownies (the recipe is from my upcoming cookbook Got Nuts)




Monday, May 29, 2017

Low Fat Vegan Potato Salad

We wanted a low fat, vegan, healthy version of potato salad.

Ingredients:
2 pounds red potatoes, cooked until sliceable soft. We used the instant pot on manual for 3 minutes with 2 cups of water).
1/2 cup fresh parsley (dill would also be good, but we have a lot of parsley at the moment)
8-10 green onions, we used leeks (they needed to be thinned in the garden)

Directions:
Place in a large bowl the
sliced potatoes to desired thickness and size
chopped parsley
sliced green onions

dressing:
1 can garbanzo beans, drained all but 3 TBS of the aquafaba
2 TBS Dijon mustard
2 TBS rice vinegar
2 cloves garlic
1 tsp fresh horseradish (optional)

Directions:
Place all the ingredients in a high speed blender and blend until smooth.
Gently fold dressing into potato, parsley and green onions

Sunday, May 28, 2017

Vegan Vegetable Tart

I saw this recipe for a Rainbow Rosette Tart. Using chicotta, pinenut based parmesan cheese and aquafaba mozzarella  we can convert this to a vegan dish.

Ingredients:
1 gluten pie crust, no eggs and no dairy
1 recipe of chicotta
3 oz pinenut parmesan cheese
nutmeg
salt
2 TBS fresh oregano
2 TBS fresh parsley
1 TBS horseradish (the reviews stated it was too bland)
1 tsp miso
1/2 cup aquafaba mozzarella
2 large carrots
1 squash (zucchini or yellow squash)
1TBS olive oil to brush across the top prior to baking

Directions                                     

  1. Bake the tart base in a preheated oven at 350 degrees F for 12-15 minutes. Let it cool.
  2. In a bowl, add the chicotta, pinenut parmesan cheese, grated nutmeg and pinch of salt. Add the aquafaba mozzarella, horseradish, parsley, and oregano. Mix everything up until smooth.
  3. Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Using salt to soften the vegetables
  4. Spread the cheese mixture on top of the tart base.
  5. Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. this is where we stopped, Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.
  6. Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 20 minutes.

Thursday, April 20, 2017

Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.
The chicotta cheese recipe we used is from Oneingredientchef.com We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:
1 zucchini shredded
2 carrots shredded
2/3 recipe of chicotta cheese
1 entire recipe of aquafaba mozzarella
6 cups tomato sauce of choice
1 box gluten-free lasagna noodles, uncooked
1/2 bag beyond beef crumbles

We layered the lasagna
1. sauce and beyond beef crumbles
2. 3 noodles not touching each other or the sides of the pan
3. 1/3 chicotta cheese
4. 1/2 the shredded zucchini
5. 1/2 the shredded carrot
6. 1/3 the aquafaba mozzarella
7. repeat steps 1-6
the third layer is
8. 3 noodles
9. sauce
10. aquafaba mozzarella
11. pinenut parmesan cheese
12. Bake at 350 for 1 hour


Tuesday, April 4, 2017

Layered Mexican Crockpot Tostadas


Diane this is for you!!!

Ingredients:
8-9 tostadas
1 package of daiya cheddar cheese
1 package Beyond Fiesta crumbles
1 jar salsa

Mexican rice:
1 cup rice
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 small onion, diced
1 small red pepper, diced
2 cups water or vegetable broth
1 can diced tomatoes
Place the Mexican rice ingredients in a large saucepan. Bring to a boil. Reduce heat to simmer. Cook until the rice is done (30-45 minutes)

In the crockpot layer
1/4 cup salsa
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
Second layer:
1/3 the bag of Daiya cheese
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
1/3 the bag of Daiya cheese
Top layer:
the remaining salsa and the remaining cheese
Heat on the lowest setting on your crockpot.



Sunday, April 2, 2017

Chickpea and Tahini Dressing Lettuce Bowls

At the farmers' market yesterday I was able to purchase a beautiful head of red leaf lettuce for $1. We also made aquafaba cheddar leaving a can of chickpeas to use.

Ingredients:
1 can chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 red pepper, diced
1 inch ginger, minced
2 TBS coconut aminos

Directions: water or broth saute the above ingredients until the desired tenderness (3-7 minutes)

Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice

Directions: blend all the ingredients

Lettuce leaves

To assemble:
Wash and pat dry the lettuce leaves
Place 2 TBS of the filling on the leaf
Drizzle with the tahini dressing
Serve



Saturday, April 1, 2017

April's WFPB GF Potluck

This month's whole food plant based gluten free potluck theme was a mystery ingredient. 

Salad

The mystery ingredient was pickled watermelon rinds
The salad contained organic spinach, organic carrots, organic raisins, nutritional yeast and raw cashews. 
Mustard vinaigrette  
1/3 cup stone ground mustard
1/4 cup organic apple cider vinegar
1/2 tsp.maple syrup
1 tsp black pepper 
2 TBS. filtered water




Hummus
The mystery ingredient was stone ground mustard
Hummus 
chickpeas
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp. cumin
1/2 tsp. salt
2 TBS. organic extra virgin oil
organic stone ground mustard (dollap)
2 tsp. filtered water



Lentil Soup
The mystery ingredient was ginger turmeric
Lentil soup
I pkg organic French lentils (or any other variety) I soaked them for a few hours, but not necessary 
1 small chopped onion
3-4 celery stalks chopped
4 carrots chopped
1/2 c parsley chopped
3-4 minced garlic cloves
 ginger root (a few slices -about 1 tbsp)
1 1/2 tsp ground turmeric
1-2 bay leaves
8-9 c water 
Salt
Pepper
Olive oil

Sautée onion, celery, and garlic in a little olive oil. Add bay leaves  and lentils. Stir and add water and all other ingredients, except carrots. Bring to a boil. Then cover and simmer until cooked (about 30 min) Add carrots 10-15 min before lentils are cooked. 


The mystery ingredient was cauliflower rice
3 14.5-oz cans of chickpeas  were used as well as 3 14.5-oz can of pureed tomatoes with only 1 jalapeno pepper.




Cauliflower Salad
The mystery ingredient was cauliflower













Kombucha 
The mystery ingredient was mango








The mystery ingredient was tumeric and ginger




Miranda's Dream Pound Cake served with almond ice cream
This recipe will be in the upcoming cookbook Got Nuts
The mystery ingredient was pancake mix