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Homemade Garlic Pickles April 17, 2017

Filed under: Uncategorized — sharonsweets @ 12:01 pm

These pickles are so easy to make, and they pack a serious bite!! 

6 cups sliced cucumbers

1 cup white vinegar

1 tablespoon salt

Small handful garlic cloves, roughly chopped

2 tablespoons pickling spice mix

1/4 cup freshly washed dill, roughly chopped

In a medium saucepan over medium heat, bring vinegar and salt to a boil. Boil about 10 minutes.
Place the cucumbers, garlic and herbs in a large bowl. Pour the vinegar mixture over this mixture. Transfer to sterile containers (mason jars or tomato sauce jars prepared by pouring boiling water over them) and store in the refrigerator. 
Wait at least a few days before serving.

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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

 

Pigs in Tartlets

Kids love these adorable hot dog pies! There are a few varieties of vegan hot dogs that are gluten-free, make sure you check the labels to be sure.IMG_9536

Quantity: 6

Size: 4-inch tartlets

Nut-Free

Dough Ingredients:

2/3 cup tapioca flour

2/3 cup sweet rice flour

2/3 cup sweet sorghum flour

2 teaspoons baking powder

1 1/2 teaspoons sea salt

1 teaspoon xanthan gum

1 teaspoon baking soda

1 cup nondairy cream cheese

6 tablespoons vegan butter

1/4 cup plain nondairy milk

Filling Ingredients:

2 tablespoons extra virgin olive oil

6 vegan, gluten-free hot dogs, chopped into 1/4 inch chunks

1/3 cup sauerkraut, drained

1/4 cup yellow mustard

Directions: 

Preheat the oven to 350 degrees F and oil 6 4 inch tartlet pans. To make the dough, combine the flours, baking powder, salt, xanthan gum and baking soda in a bowl. In a separate bowl, beat the cream cheese, butter and milk until smooth. Knead the two mixtures together until just combined.

To make the filling, sauté the hot dogs in the olive oil. Combine the mixture with the sauerkraut and mustard in a bowl.

Form 12 balls out of the dough. Roll to about 1/6 inch thick circles. Press a circle into each tart pan. Place about 3 tablespoons of filling into each tart. Place another round of dough over each and press to seal. Bake for 30 minutes or until lightly brown. Serve warm.

Enjoy!

Love,

Sharon

www.sweetutopia.com

 

Mexican Avocado Corn-Black-Bean-Pepita-Jalapeno Tartlets

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