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Mexican Avocado Corn-Black-Bean-Pepita-Jalapeno Tartlets September 21, 2014

Make a Mexican fiesta out of these tarts!IMG_0047e

Quantity: 12

Size: Regular

Nut-Free

Corn Tart Ingredients:

1/2 cup yellow cornmeal

1/4 cup tapioca flour

1/4 cup sweet rice flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

Scant 1/2 teaspoon sea salt

1/4 teaspoon baking soda

2/3 cup plain nondairy milk

2 tablespoons canola oil

1/4 cup canned black beans, drained

2 tablespoons pumpkin seeds, lightly toasted in a pan or oven

1-2 tablespoons chopped jalapenos or hot peppers of your choice, optional

Topping Ingredients:

1 ripe Haas avocado, slightly mashed with a fork

2 tablespoons chopped cilantro

1 tablespoon chopped fresh hot pepper of your choice, or use drained canned jalapenos

1 tablespoon lime

1/4 teaspoon sea salt

1/8 teaspoon garlic powder

Garnish:

Salsa

Directions:

To make the tarts, preheat the oven to 350 degrees F and oil a regular 12-muffin pan. Combine the flours, baking powder, xanthan gum, salt and baking soda in a bowl. Stir in the milk and oil. Fold in the black beans, pumpkin seeds and hot peppers. Bake 20 minutes.

To make the topping, combine all the ingredients in a bowl. Spoon onto the tarts and serve immediately.

Enjoy!

Love,

Sharon

www.sweetutopia.com

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Crabby Tarts with Dipping Sauce

In fact, these are quite cheerful tarts that are a good source of protein, and the seaIMG_9935weed adds a hint of crab cake flavor.

Quantity: 12

Size: Regular

Nut-Free

Crabby Tart Ingredients:

1 clove garlic

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

2 tablespoons chopped fresh parsley (leaves and stems)

2 cups canned garbanzo beans, drained (approx. 1 15 oz can)

1/3 cup gluten-free bread crumbs

3 tablespoons water

1 tablespoon plus 2 teaspoons dulse (or other seaweed) flakes

1 tablespoon lemon

1/2 teaspoon sea salt

1/2 teaspoon onion granules

1/4 teaspoon black pepper

Dash cayenne pepper, optional

Extra virgin olive oil for brushing

Dipping Sauce Ingredients:

1/2 cup vegan mayonnaise

1/4 cup pickles, chopped into tiny bits

2 tablespoons lemon juice

1/2 teaspoon paprika

1/2 teaspoon onion granules

Dash cayenne pepper optional

Directions:

To make the tarts, preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Pulse the garlic clove in the food processor until finely chopped. Add the peppers and parsley and pulse until finely chopped. Add the rest of the ingredients and pulse until just combined. Press the mixture into the pan. Drizzle or brush about 1/2 teaspoon olive oil over each cup. Bake 30 minutes or until lightly browned. Serve warm with the dipping sauce.

To make the dipping sauce, combine all ingredients in a bowl. Keep refrigerated and serve chilled.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Cheese Tartlets with Gazpacho

These creamy, flavor-packed cheesy, filled tarts go well with the cooling, tangy Spanish soup to dip them into. Add some salad and you have a nice, light meal. You can enjoy being flexible in your proportions of the gazpacho to personalizeIMG_9922 the soup, and make it as spicy as you wish!

Quantity: 12

Size: Jumbo

Nut-Free

Base Ingredients:

1/3 cup tapioca flour

1/3 cup sweet sorghum flour

1/3 cup sweet rice flour

1 teaspoon baking powder

3/4 teaspoon sea salt

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 cup nondairy cream cheese

2 tablespoon plain nondairy milk

2 tablespoons cold vegan butter

Filling Ingredients:

1 small uncooked potato, peeled and chopped roughly

2/3 cup nondairy cream cheese

1 large clove garlic

2 tablespoons fresh lemon juice

1 1/2 tablespoons vegan Parmesan cheese

1 1/2 tablespoons chopped scallions (white and light green parts)

1 tablespoon fresh thyme

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Gazpacho Ingredients:

1 cup chopped tomatoes

1/2 cup chopped cucumber

1/2 cup chopped red, green, yellow and/or orange bell pepper

2 tablespoons chopped red onion

2 tablespoons chopped cilantro

1 tablespoon fresh lime juice

1 tablespoon extra virgin olive oil

1-2 teaspoons chopped fresh spicy pepper, optional

1 teaspoon agave

1/2 teaspoon sea salt

Dash black pepper

Directions:

Preheat the oven to 350 degrees F and oil two jumbo 6-muffin pans. To make the base, combine the flours, baking powder, salt, xanthan gum and baking soda. In a separate bowl, combine the cream cheese, milk and butter. Knead together the two mixtures until integrated. Press the dough into the pans.

To make the filling, combine all the filling ingredients in a food processor and process until smooth. Spread an equal amount of filling over each base. Bake for 25 minutes or until lightly brown. Let the tarts cool in the pans. Serve with the chilled gazpacho.

To make the gazpacho, process all the ingredients in a food processor or blender, leaving some texture. Refrigerate at least an hour prior to using and keep refrigerated until serving. Serve in small bowls with the tarts.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Artichoke Rice Tarts

I’m crazy about delectable, healthful artichokes. These tarts really showcase them in moist and flavorful little packages.

IMG_9015

Quantity: 12

Size: Regular

Nut-Free

Ingredients:

2 tablespoons olive, canola or safflower oil

1 small onion, chopped finely

1 large clove garlic, minced

2 cups cooked brown rice

3/4 teaspoon salt

3/4 teaspoon dried basil

1/8 teaspoon black pepper

1/2 cup nondairy cream cheese

1/3 cup vegetable broth

1 tablespoon vegan Parmesan

1 cup drained, chopped artichoke hearts

1 tablespoon fresh lime juice

Directions:

Preheat the oven to 375 degrees F and oil a regular 12-muffin pan.

Sauté the onion and garlic in the oil until light brown. Add the rice, salt and spices and continue to cook. Stir in the cream cheese, broth and Parmesan. Fold in the artichokes and spoon the mixture into the pan. Bake 25

Enjoy!

Love,

Sharon

www.sweetutopia.com

minutes or until the edges are browned. Serve warm.

 

Veggie Rolls

These rice rolls filled with veggies are so delicious, not difficult to make, yet they will impress yIMG_8935aour guests.

Quantity: 6

Size: Jumbo (use silicone)

12 dry rice spring roll wrappers (around 9 inches wide)

Filling Ingredients:

Napa cabbage, shredded

1/4 cup medium carrot, grated

Peanut Sauce Topping Ingredients:

1/2 cup silken tofu, drained

3 tablespoons creamy peanut butter

2 teaspoons tamari

2 teaspoons chopped fresh ginger

1 clove garlic

1 tablespoon water

1 tablespoon fresh lime

Dipping Sauce Ingredients:

1/4 cup sesame oil

4 teaspoons tamari

2 teaspoon agave nectar

2 tablespoon shredded, minced or very thinly sliced ginger

2 tablespoons orange juice

2 tablespoons fresh lime juice

1 teaspoon crushed red spicy pepper, or to taste (optional)

Garnish:

Ground peanuts and fresh basil strips

Preheat the oven to 350 degrees F.

Directions:

To make the filling, combine the ingredients in a bowl.

To make the peanut topping, blend all the ingredients together in a blender. The topping can be prepared up to a few days in advance and stored in a sealed container in the refrigerator.

To make the dipping sauce, combine all the ingredients in a bowl.

Warm some water in a wide pan. Do not allow the water to boil. Dip one spring roll wrapper at a time in the water until it just starts to soften, around 20 seconds, using a fork to lift. Place one in each un-oiled silicone cup of the pan, wrapping it as needed to cover the base and go up the sides at least an inch. When you have each bottom lined, distribute the filling among the cups. Repeat the process with the additional wrappers, one at a time, and spread a tablespoon on top of the filling over each cup. Spoon 2 tablespoons of peanut sauce over each cup. Bake 10 minutes. Serve with the dipping sauce.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Spaghetti Squash Lime Cilantro Cream Tarts

Spaghetti squash is a great substitute for pasta, and a great vehicle to showcase your favorite pasta sauces. Here is a version using a creamy white herb sauce that holds up as a tart.

IMG_8951

Quantity: 12

Size: Regular

Nut-Free

Squash Ingredients:

1 small-medium spaghetti squash

3 tablespoons olive oil

Cream Ingredients:

1 1/2 cup silken tofu, drained

1/3 cup fresh lime juice

1/3 cup fresh chopped cilantro

3 tablespoons chopped scallion, white and light green parts

3 garlic cloves

1 teaspoon salt

1/8 teaspoon black pepper

Garnish:

Double the recipe for the cream and use half for dipping (optional)

Fresh lime juice

Directions:

Preheat the oven to 375 degrees F and oil a regular 12-muffin pan. Cut a small to medium spaghetti squash in half lengthwise and scoop out the seeds. Place it face down on a baking sheet and bake it until tender, around an hour. Alternatively, you can cut the uncooked squash into large chunks and steam it until it is tender. Remove the flesh and place it in a bowl. Toss the olive oil with the squash.

To make the cream, combine all of the cream ingredients in food processor and blend until smooth. Stir the cream into the squash mixture. Spoon the mixture into the pan and bake 30 minutes or until the edges are brown.

Allow the tarts to cool in the pan and then carefully remove them. Serve with extra unbaked cream if desired (you will have to double the cream recipe for this), or spritz with additional fresh lime juice. Serve warm.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Cashew Roast Minis

IMG_0338These are the very mini versions of my holiday cashew roast, which is the quite substantial main course for my big meals.

Quantity: 12

Size: Regular

Cashew Roast Ingredients:

1 cup untoasted, unsalted cashews

1 cup vegan, gluten-free bread crumbs (if not seasoned, you can season with salt, pepper and dried parsley)

3 tablespoons olive, canola or safflower oil

1 small white onion, sliced

2 cloves garlic, chopped

3 large fresh sage leaves

1/3 cup sliced mushrooms or 2 tablespoons dried mushrooms, soaked until soft

1 small, peeled, boiled white potato, chopped roughly

1/3 cup vegetable broth

1/2 teaspoon sea salt

1/8 teaspoon black pepper

Extra virgin olive oil for brushing

Hot Pepper Jelly Ingredients:

1/2 cup apricot preserves

1 tablespoon fresh hot pepper, finely chopped (I like orange Scotch Bonnet Jamaican pepper)

1 1/2 teaspoons apple cider vinegar

1 tablespoon water

Directions:

To make the hot pepper jelly, cook all the ingredients over very low heat for 5 minutes, not allowing the mixture to come to a simmer. Refrigerate for at least two hours prior to serving and keep refrigerated.

To make the cashew roasts, preheat the oven to 375 degrees F and oil a regular 12 muffin pan. Grind the cashews in a food processor until they are very small pieces, but not completely ground. Add the bread crumbs and pulse a few times.

Heat the oil on medium heat in a large sauté pan. Add the onion and garlic and cook until translucent. Add the sage leaves and the mushrooms and continue sauté until the mixture is very lightly browned. Add to the food processor mixture.

Add the potato and broth and process until integrated, but some texture remains. Stir in salt and pepper. Spoon into the loaf pan evenly and flatten the top of the mixture. Drizzle or brush with 1/4 teaspoon of olive oil. Bake for 25 minutes or until lightly browned. Serve warm with the jelly on the side.

Enjoy!

Love,

Sharon

www.sweetutopia.com