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Quick Pumpkin Soup September 27, 2014

Filed under: gluten-free,Recipes & Food Ideas,sugar-free — sharonsweets @ 9:07 am

Ever wonder what to do with the rest of the canned pumpkin after you make one of my many delicious pumpkin recipes in Sweet Utopia? Whip up some healthy pumpkin soup!

1 cup canned pumpkin
1 cup plain or vanilla nondairy milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon coconut palm sugar or sweetener of choice to taste (stevia, agave, etc)
Crushed graham crackers and/or coconut oil for garnish (optional)

Stir the pumpkin, milk and spices together in a small saucepan over low heat.
Cook for 5 minutes, stirring often.
Stir in the sweetener and garnish with crushed graham crackers, cinnamon, additional sweetener, and drizzle liquid (melted) coconut oil on top if desired.

Enjoy!

Love,
Sharon
www.sweetutopia.com

 

Chia “Rice” Pudding (Sugar-free, Gluten-free) September 22, 2014

Filed under: gluten-free,Recipes & Food Ideas,sugar-free,vegan dessert — sharonsweets @ 9:36 am

Here is a very healthy take on traditional rice pudding. It’s very quick and simple to prepare, and provides all the health benefits of chia! You can also make this using regular nondairy milk instead of unsweetened, and adjust the amount of stevia.

1 cup unsweetened almond or other nondairy milk (plain or vanilla flavored)

1 teaspoon ground cinnamon

1/2 teaspoon pure vanilla extract

1/4 cup chia seeds

Liquid vanilla stevia drops, to taste

1/2 teaspoon orange zest

Combine the milk and cinnamon in a small saucepan and cook over low heat about 5 minutes. Do not let mixture come to a boil.

Stir in the vanilla, chia and orange zest.

Add stevia drops to taste.

Let the mixture thicken then spoon into small bowls.

Serve warm or chilled.

Keep refrigerated.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Parsnip Carrot Patties September 21, 2014

Flavorful and super healthy packages of beta carotene, these bright patties have a hint of natural sweetness and are a great autumn mini dish.IMG_9408e

Quantity: 12

Size: Regular

Nut-Free

Ingredients:

1 pound parsnips, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

3 tablespoons olive, canola or safflower oil

1 small white onion, thinly sliced

3 tablespoons chopped scallions, mainly white and light green parts

1/3 cup brown rice flour

2 tablespoons water

3/4 teaspoon sea salt

1/8 teaspoon black pepper

Extra virgin olive oil for brushing

Directions:

Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Bring a large pot of water to a boil. Boil the parsnips and carrots for 10 minutes. Drain, remove and shred or pulse in a food processor until very small pieces form.

Sauté the onion in the oil until lightly browned. Add the scallions and cook another minute. Place the contents of the pan in a large bowl. Add the parsnip/carrot mixture to the onion mixture. Add in the flour, water, salt and pepper and mix until well combined. Press the mixture into the pan and drizzle or brush with 1/4 teaspoon olive oil. Bake 25 minutes or until lightly browned. Serve warm.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Chilaquile Cups

These are fun to make – and a perfect dish that is ok to be messy and imperfect, which is perfect for kids to help with.

Quantity: 12

Size: Regular

Nut-Free

Ingredients:

4 ounces tortilla chips

1 1/2 cups refried beans

3 tablespoons chopped sliced jalapenos, fresh or canned

1 1/4 cup salsa, plus more for serving

Half a fresh lime

1/2 cup shredded yellow or Mexican-flavored vegan cheese

Garnish: (optional)

Salsa, vegan gluten-free sour cream, guacamole, lettuce

Directions:

Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Place 3-4 tortilla chips on the bottom of each cup and around the sides. The chips can be broken. Divide the refried beans and place in the middle of the chips. Sprinkle 2 teaspoons water over each cup. Divide and place the salsa over the cups. Squeeze the lime over each cup. Place 1-2 tablespoons of cheese on top.

Bake 20 minutes or until lightly browned with crispy edges. Allow the cups to cool for a few minutes before carefully removing. Garnish with additional salsa, guacamole, lettuce and vegan sour cream if desired. Serve warm.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Sundried Tomato Walnut Basil Tarts with Tahini Drizzle

I love this hearty combination of flavorful sundried tomatoes with rich walnuts and fresh basil. The tahini ties it together, and, paired with salad, these make a nice lunch. Feel free to make extra drizzle to use over some fresh baby greens!

IMG_0248e

Quantity: 12

Size: Regular

Base Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1/4 cup vegan butter

1/2 cup plain nondairy milk

Filling Ingredients:

2/3 cup walnuts

1/3 cup chopped sundried tomatoes, soaked and drained

1 clove garlic

1/2 teaspoon salt

1 tablespoon nutritional yeast

2 tablespoons water

3 tablespoons chopped fresh basil

Extra virgin olive oil for brushing

Tahini Drizzle Ingredients:

1/4 cup tahini

1/4 cup fresh lemon juice

1/4 cup water

1 clove garlic

1/2 teaspoon sea salt

Garnish:

Fresh basil

Directions:

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. To make the dough for the base, grind the oats in a blender or food processor. Combine the ground oats with the flours, baking powder, xanthan gum, baking soda, and salt. Add the butter and milk. Knead the mixture until integrated. Press the dough into the pan, forming a short ridge of about 1/4 inch up the sides.

To make the filling, combine all of the filling ingredients in a blender or food processor and process until integrated and roughly ground. Distribute the filling evenly onto the base. Drizzle or brush 1/4 teaspoon of olive oil over each tart.

Bake 25 minutes and garnish with additional strips of fresh basil. Serve warm with Tahini Drizzle either in a small bowl next to the tarts or drizzle it over the tarts.

To make the tahini drizzle, combine all the ingredients in a blender and blend until smooth. Store refrigerated.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Spinach Pignoli Tarts

One of my favorite combinations, spinach and pignoli (pine nuts) is so hearty and filling, and full of iron, calcium, protein and other great nutrients.IMG_9671

Quantity: 12

Size: Regular

Easily modified to be nut-free

Filling Ingredients:

2 tablespoons olive, canola or safflower oil

1 medium onion, chopped finely

2 cloves garlic, minced

12 ounce package frozen chopped spinach, thawed and drained

3/4 teaspoon sea salt

1/4 teaspoon nutmeg

1/4 teaspoon coriander

1/8 teaspoon black pepper

1/4 cup pignoli

3 tablespoons fresh lemon juice

Base Ingredients:

1/3 cup gluten-free rolled oats

1/3 cup tapioca flour

1/3 cup brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/4 cup vegan butter

1/2 cup plain nondairy milk

Directions:

To make the filling, sauté the onion and garlic in the oil until they begin to brown lightly. Add the spinach, salt and spices and keep cooking until spinach is tender. Add the pignoli and lemon juice and cook one more minute. Set aside and make the base.

Preheat the oven to 350 degrees F and oil a regular 12-muffin pan. To make the dough for the base, grind the oats in a blender or food processor. Combine the oats with the flours, baking powder, xanthan gum, baking soda, and salt. Add the butter and milk and knead the mixture until integrated. Press the dough into the pans, forming a short ridge of about 1/4 inch up the sides. Spoon the filling over the base.

Bake for 25 minutes or until lightly brown. Serve warm.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Butternut Squash Mini Tarts

Filed under: gluten-free,Recipes & Food Ideas — sharonsweets @ 9:38 pm
Tags: ,

These delicate morsels are like mini souffles. You can cook the squash in advance if you want, by steaming, baking, or boiling it until tender, keeping it refrigerated until ready to use.IMG_9436

Quantity: 12

Size: Mini

Nut-Free

Ingredients:

1 cup soft, cooked butternut squash

1/4 cup silken tofu, drained

2 tablespoons tapioca flour

2 tablespoons sweet rice flour

2 tablespoons sweet sorghum flour

1 tablespoon agave nectar (amber variety works well here)

1 teaspoon liquid coconut oil

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon vanilla

1/16 teaspoon salt

Garnish:

Cinnamon

Agave

Powdered sugar

Directions:

Preheat the oven to 350 degrees F and oil a mini 12-muffin pan thoroughly. Blend all the ingredients together in a food processor or blender until smooth. Do not over blend. Spoon into the pan. Sprinkle with additional cinnamon and drizzle with around 1/4 teaspoon of agave. Bake 35-37 minutes or until light brown. Let the tarts cool in the pan. Serve warm. Garnish with powdered sugar if desired.

Enjoy!

Love,

Sharon

wwww.sweetutopia.com

 

 
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