Carrot Chocolate Cookies March 24, 2011

You won’t taste the carrots in these yummy cookies.

Makes 1 1/2 dozen cookies

4 large roughly chopped carrots

1/2 semisweet cup chips, melted

1/3 cup vegan butter

1/3 cup maple syrup

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 cups whole wheat pastry flour

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/2 cup finely chopped raw walnuts (optional)

Preheat oven to 350 degrees F. Oil 3 baking sheets. Process the carrots in a food processor until ground but not pureed. Remove 1 cup of the ground carrots and place it in a bowl. Add the vegan butter substitute, melted chocolate, sugar and vanilla and mix using an electric mixer until smooth. In a separate bowl, combine the dry ingredients. Add to the wet mixture until just combined.

Bake about 15 minutes or until set with firm edges. Let cool for 4 minutes on baking sheets then cool completely on racks. Store in a sealed container.

Parsnip Carrot Patties (vegan, gluten-free, soy-free) March 23, 2011

Makes 14 patties.

1 white onion, thinly sliced

3 tablespoons olive oil

1 pound parsnips, peeled and cut into large chunks

2 carrots, peeled and cut into large chunks

2-3 tablespoons chopped scallions

1/3 cup  brown rice flour

2 tablespoons water

3/4 teaspoon salt

1/8 teaspoon pepper

 

Saute the onion in the olive oil on medium heat until it is lightly browned.

Add the scallions and cook another minute.

Place contents of the pan in a large bowl.

Bring a large pot of water to a boil.

Boil the parsnips and carrots for 5 minutes.

Drain, remove and shred or pulse in a food processor until very small pieces.

Add the parsnip/carrot mixture to the onion mixture.

Add in the flour, water, salt and pepper and mix until well combined.

Form 3 inch patties and cook in olive oil.

Cook each side until browned.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Chocolate Coconut Cookies (vegan, gluten-free, sugar-free, soy-free) March 22, 2011

These tasty cookies are easy to make and mix up in one bowl.

Makes 1 1/2 dozen cookies.

1 cup unsweetened dried coconut flakes or shreds

1/2 cup brown rice flour

1/2 cup white rice flour

1/4 cup dark unsweetened cocoa powder

1/3 cup xylosweet

1 tablespoon baking powder

1 /4 teaspoon sea salt

3/4 cup unsweetened almond or other nondairy milk

1/4 cup canola oil or light olive oil

1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F.

Mix the dry ingredients in a large bowl.

Add in the wet ingredients and mix until just combined.

Form 1 1/2 inch balls.

Bake on an oiled baking sheet for about 14 minutes, or until set.

Store in a sealed container.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Sunny Burgers (vegan, gluten-free, sugar-free, soy-free)

These burgers are really substantial and super-satisfying, because of the richness and nutritional-density of the sunflower seeds, which are tiny powerhouses of protein, fiber, iron, calcium, necessary fats and other critical nutrients that’ll keep you going a long time.

Makes 8-10 burgers

3 tablespoons olive oil

1 small red onion or 1/2 large, chopped

2 large cloves garlic, chopped

1 1/2 cups cooked brown rice

1 cup raw, unsalted sunflower seeds

1 carrot, chopped

1 stalk celery, chopped

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup cilantro or parsley, chopped

Sauté all the ingredients except the cooked rice and cilantro or parsley in the olive oil in a large sauté pan on medium heat. Cook for about 12 minutes, stirring often, until the vegetables begin to soften. Process the cilantro or parsley in a food processor. Add the vegetable and sunflower seed mixture, in batches if necessary, and process until ground and sticky. Refrigerate the mixture until it cools, a half hour or more. Form patties and cook in a little bit of olive or grape seed oil in a large sauté pan or griddle. Cook the burgers about 5 minutes on each side, or until browned.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Almond Butter Stew (gluten-free, soy-free, sugar-free) March 19, 2011

I love this super-healthy, filling and complete meal-in-a-pot. Feel free to substitute any of the veggies in here. Try carrots, broccoli, or other greens.

1 red onion, chopped

2 cloves garlic, sliced thin or minced

1/2 cup olive oil

1 sweet potato, cut into 1/2 inch chunks

1-2 inch ginger root, peeled and sliced thin

1/2 cup sliced bell peppers

3-4 cups chopped kale, thick stems removed

1 cup broth

1 cup coconut milk

1/4 cup almond butter

1 teaspoon sea salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

cayenne pepper, to taste

In a large pot, cook the onions and garlic in the olive oil on medium heat. Allow to lightly brown, then add the sweet potatoes, peppers, kale and ginger and continue to cook until the kale is wilted.

Add in the broth, coconut milk, almond butter, and spices, and stir until the almond butter is integrated. Cook on low heat until the sweet potatoes are softened.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Apple Pancakes (vegan, gluten-free, sugar-free, soy-free)

These pancakes are light and fluffy and really delicious. My kids love them with a squirt of agave syrup.

Makes 8 pancakes

1 1/2 cups brown rice flour

1 tablespoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 Granny Smith apple, peeled and shredded

1 cup water

1 cup unsweetened almond milk (or other nondairy milk)

2 tablespoons light olive oil

1/2 teaspoon pure vanilla extract

25 drops liquid stevia (my favorite is NuNaturals Vanilla)

Combine dry ingredients in a large bowl.

Combine wet ingredients in a separate bowl.

Add the dry ingredients to the wet ingredients until just combined.

Let the mixture sit for at least 5 minutes and cook as you would normally cook pancakes.

I use a bit of light olive oil on the pan for a wonderful, crispy bite on the outside that preserves the tender inside.

Enjoy!

Love,

Sharon

www.sweetutopia.com

Quick Chocolate Almond Balls (vegan, no-bake, sugar-free, gluten-free, soy-free) March 15, 2011

These are so easy to make, and perfect for those who don’t eat sugar or gluten, but still want to eat something decadent!

Makes 6 balls

3 ounces slivered almonds (raw, blanched or lightly toasted), ground in food processor

1 ounce unsweetened dark chocolate, melted
1 tablespoon coconut oil
2 1/2 tablespoons xylosweet

Add the chocolate to the ground almonds. Stir in the coconut oil and allow to melt into the warm chocolate mixture. Stir in the xylosweet. Form balls and place on a flat plate or container. Refrigerate until firm and keep refrigerated.

Triple Almond Poppy Pancakes March 12, 2011

These are my absolute favorite gourmet pancakes. They are not very sweet, so you can really enjoy them with maple syrup (feel free to add more sugar to the recipe if you like sweet pancakes).

Makes 16 pancakes.

3 1/2 ounces almond paste

2 1/2 cups nondairy milk

1 cup soy sour cream

2 tablespoons nondairy butter, softened

1 teaspoon almond extract

1 teaspoon apple cider vinegar

3 cups flour

1/4 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 cup poppy seeds

Maple syrup and sliced toasted almonds, for garnish

Mix the almond paste with the milk, making sure to loosen up the paste.

Add the sour cream, butter, almond extract and vinegar and mix until lumps are minimal.

Combine the dry ingredients in a separate bowl.

Combine the wet and dry ingredients and stir until just integrated with minimal lumps.

Cook as you would normally cook pancakes.

Serve with maple syrup and sliced almonds, and vegan butter if desired. Enjoy!