Tasty Zucchini Pancakes (Gluten-free, sugar-free, vegan, soy-free, nut-free) July 31, 2010

I was gifted with the most gigantic zucchini I’ve ever seen. So I decided to use it in today’s breakfast! Try these for a perfect solution for those with allergies, but also fluffy and tasty enough for those without. They taste great with maple syrup!

1 1 1/2 cups brown rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

3/4 teaspoon cinnamon

3 packets stevia powder

3/4 cup unsweetened nondairy milk

3/4 cup water

1 tablespoon coconut oil, melted

1/2 teaspoon vanilla

1 cup shredded zucchini

Combine the dry ingredients in a medium bowl.

Combine the wet ingredients in a separate bowl.

Combine the dry and wet ingredients and stir in the zucchini.

Cook as you would normally cook pancakes, making sure to oil the pan first and cook through completely until light brown on each side.

Enjoy!

Sharon

www.sweetutopia.com

Pistachio-Encrusted Tempeh (Gluten-free) July 27, 2010

1 package tempeh

Marinade

1 tablespoon miso

2 teaspoons agave

2 tablespoons water

Crust

3 tablespoons finely ground pistachios

1/4 cup brown rice flour

1/4 teaspoon white pepper

1/4 teaspoon salt (omit if pistachios are salted)

1/4 teaspoon garlic powder

Olive oil, for frying

Combine marinade ingredients in a medium bowl.

Cut the tempeh into 8 strips width-wise.

Dip the tempeh into the marinade and let sit for 5 minutes.

Combine the crust ingredients in a medium bowl.

Dip the wet tempeh into the crust ingredients.

Cook the tempeh in oil in a large fry pan until browned. Flip over and cook the other side.

Serve with jalapeno or red pepper jelly.

Love,

Sharon

www.sweetutopia.com

Ultimate Summer Salad

I can eat this simple, refreshing, very healthy yet impressive summer salad every day.

Salad

1/4 cup hearts of palm, chopped

2 cups salad greens

2 cups combination of chopped: grape tomatoes, peppers, cucumber, radish

1-2 tablespoons chopped olives

Dressing

1 1/2 tablespoon lime and/or lemon juice

2 tablespoons extra-virgin olive oil

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

Couple dashes freshly ground black pepper

Combine the salad ingredients in a large bowl.

Combine the dressing ingredients in a small bowl and toss with the salad.

Serve after a few minutes.

If you grow herbs in your garden, feel free to chop them — any kind or a combination — and toss them in.

2-Ingredient Chocolate Ice Pops (Vegan, Gluten-free, Soy-free, Nut-free)

These simple ice pops unbelievably use only 2 ingredients, and are insanely rich and creamy-dreamy. Don’t bother trying to find prepared vegan frozen treats when you can whip these up in under 5 minutes.

Makes 4 ice pops

1 cup organic coconut milk at room temperature (full fat)

1/2 cup dark chocolate chips

Melt the chocolate and combine with the coconut milk in a blender or food processor.

Pour into ice pop molds. Freeze completely and run the bottom of the molds under warm water to release.

Double or triple this recipe easily.