Chocolate Cookies (Gluten Free) March 6, 2013

Makes a dozen cookies.

2 ounce unsweetened chocolate
3 tablespoon extra  virgin coconut oil

1/4 cup applesauce
1/2 cup agave nectar
2 tablespoons nondairy milk
1 teaspoon vanilla
1/2 cup coconut flour
1/2 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon sea salt

Preheat oven to 350 degrees F and oil a cookie sheet.

Melt the chocolate and oil together.

Add the agave, applesauce, milk and vanilla.

In a large bowl, combine the dry ingredients.

Mix in the wet ingredients until combined.

You may need to knead the mixture with your hands.

Form into 2 inch balls, place on cookie sheet and press down.

Bake for about 11 minutes, until cookies are puffy and set but not firm.

Khoresht-e Bademjan (Persian Eggplant Stew)

This is one of my favorite dishes at Persian restaurants. Serve it over Basmati rice and with cooked vegan beef if desired. You can also add yellow peas or red lentils into the stew.

Serves 4-6.

2 large eggplants
1 tablespoon salt
1/4 cup extra virgin olive oil
1 large white onion, finely chopped
2 cloves garlic, finely sliced
3 tablespoons olive oil
2 medium tomatoes, diced
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon turmeric
1/8 teaspoon freshly ground black pepper
1 1/2 cups water
1 tablespoon fresh lime juice
Salt to taste

Peel the eggplant and cut lengthwise to slices about 1/4 inch thick.
Sprinkle evenly on all sides with the tablespoon of salt and leave to drain for half an hour in a colander.
You will see the eggplant “sweat” from the salt.
Rinse and pat the eggplant dry.
Fry the eggplant on both sides in the 1/4 cup olive oil on both sides until tender and medium brown. Set aside.
Saute the onion and garlic in the additional 3 tablespoons olive oil in a large pot until lightly browned.
Lower the heat to low and add the tomato, spices, water, and the eggplant, cover and cook about 20-30 minutes.
Stir in the lime juice and salt if needed just prior to serving.

Quick Fennel Orange Mint Salad March 4, 2013

Try this quick salad when you want something different and very refreshing!

Serves 4

1 bulb fennel (white part)

2 tablespoons extra virgin olive oil

Juice of 1 orange

1 small handful mint leaves, rinsed and chopped roughly

Few dashes Himalayan sea salt, to taste

Slice the fennel very thinly, using a mandoline if possible.

Toss in a large bowl with the rest of the ingredients.

Deep Chocolate Cheesecake February 28, 2013

This divine dessert is super rich and sweetened with just agave.

 

4 ounces unsweetened chocolate, melted

1 1/2 cups silken tofu

1 cup tofu cream cheese

1/4 cup dark cocoa powder

1 cup amber agave (you can use light also)

1 teaspoon vanilla

 

Preheat oven to 350 degrees F.

Combine all ingredients in a food processor.

Pour into a pie crust and bake 50-55 minutes.

Pie should have cracks on the sides but still be jiggly.

Cool and then refrigerate 8 hours or overnight prior to serving.

Orange Muffins (gluten free, sugar free) February 27, 2013

These muffins are a cinch to make and have a nice delicate flavor.Makes 12 muffins

1/2 cup coconut flour

1/2 cup sweet rice flour

1 cup almond milk or other nondairy milk

2 tablespoons liquid coconut oil

Grated peel, juice and pulp of 1 tangerine

1/2 teaspoon white or apple cider vinegar

1/4 teaspoon sea salt

1/2 teaspoon baking powder

1/2 teaspoon liquid vanilla NuNaturals stevia

2 tablespoons applesauce

Preheat oven to 350 degrees F and oil a muffin pan.

Combine all the ingredients in a bowl and spoon evenly into muffin pan

Bake 12-14 minutes or until edges begin to slightly brown.

Appetizer Tartlets (gluten free)

This is a great way to make personalized appetizers in a hurry!

Makes 6 tartlets

1 medium potato, shredded finely
1 cup quinoa flour
3 tablespoons extra virgin olive oil
1/2 teaspoon dried herbs de Provence
1/4 teaspoon garlic powder or granules
1/8 teaspoon freshly ground black pepper
1/3 cup water

Garnishes- thinly sliced mushrooms, tomatoes, olives, or vegan cheese, olive oil and salt and pepper

Preheat oven to 350 degrees F and oil a jumbo muffin pan.

Mix all ingredients in a large bowl except garnishes.

Bake for 10 minutes.
Turn oven up to 400 degrees.
Top with garnishes and brush or drizzle olive oil on top, and sprinkle with salt and pepper.
Bake for another 10 minutes or until lightly browned.

Rice Pasta with Sundried Tomato Basil Cream Sauce (gluten free)

This is a simple sauce that tastes really decadent, but is healthy!

Serves 4

1 cup vegetable broth

1/2 cup sundried tomatoes, packed (use either dried or in oil)

1/4-1/2 teaspoon Himalayan pink salt

1/4 teaspoon freshly ground black pepper

1 handful fresh basil leaves, plus more for garnish

3 tablespoons extra virgin olive oil

1 cup silken tofu

1-2 cloves fresh garlic

1 tablespoon fresh lime juice

Heat the sundried tomatoes in the broth for about a minute, either on a stovetop or microwave, until the tomatoes are tender.

Combine all the ingredients in a food processor or blender, leaving some chunks of tomatoes if desired.

Serve over brown rice pasta cooked al dente, garnishing with basil leaves, and cayenne pepper if desired.

Chocolate Oat Cookies (gluten free, sugar free)

Makes 8 cookies.

1 cup rolled oats, ground in food processor

2 tablespoons liquid coconut oil

2 tablespoons Dark cocoa powder

1/4 teaspoon cinnamon

1/4 teaspoon Salt

1 teaspoon Arrowroot

3 droppers liquid vanilla NuNaturals stevia

2 tablespoons unsweetened applesauce

2 tablespoons almond or other nondairy milk

Preheat oven to 350 degrees F.

Mix all ingredients and form 1 1/2 inch balls.

Place on oiled cookie sheet and bake 10 minutes.

Almond Butter Cookies (Gluten free, sugar free)

These are so simple to make, and quick! Also really rich and satisfying, they make a great breakfast!

Makes 8 cookies.

1 cup rolled oats, ground in food processor

1 teaspoon arrowroot

1/4 teaspoon sea salt

1/4 cup almond butter

3 droppers vanilla NuNaturals liquid stevia

1 teaspoon cinnamon

2 tablespoons unsweetened applesauce

1/4 cup almond or other nondairy milk

Preheat oven to 350 degrees F.

Mix all ingredients.

Form 1 1/2 inch balls and bake 10 minutes

Cranberry Orange Sauce November 13, 2011

This is a staple in my house during the fall and for a veggie Thanksgiving, especially because I Love the oranges in it. It’s remarkably easy and quick to make. It doesn’t pile on sugar as most cranberry sauces do, and you can adjust the sweeteners in this recipe easily. This sauce is so super healthy and full of antioxidants and other great things. If you have a urinary tract infection, make this and it will help!

1 12 ounce package fresh cranberries

1 medium orange or tangerine, washed well, chopped and pits removed

1 cup water

3 packs stevia crystals

5-6 tablespoons raw agave syrup

 

Combine all ingredients in a small to medium saucepan.

Cook over low-medium heat for about half an hour, or until thickened. Stir occasionally while cooking.

Let cool and store refrigerated in a sealed container.