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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.







Sunny Burgers (vegan, gluten-free, sugar-free, soy-free) March 22, 2011

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.






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.






Gingerbread Pancakes November 7, 2010

I’ve been making these the last couple days, and they’re super quick and tasty. Getting in the holiday spirit!

Makes 8 pancakes.

1 1/2 cups unbleached flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup blackstrap molasses

1 1/4 cup nondairy milk

1 teaspoon cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg

3 teaspoons canola oil

Sift together dry ingredients. Add wet ingredients and spices until just combined. Let batter sit for 5 minutes then cook pancakes.


Hot Diggity Dog, All-Purpose Snack August 20, 2010

Filed under: Recipes & Food Ideas,Vegan Kids — sharonsweets @ 4:29 pm
Tags: , ,

Hot Dog Puffs

When I’m in doubt of what to bring as an appetizer (and kids are typically involved), usually I’ll make hot dog puffs.

If you haven’t worked with puff pastry sheets, it shouldn’t scare you. Buy it in the freezer section of the supermarket, but if you want it to be readily available, keep it in your refrigerator. Otherwise you’ll need to defrost the box overnight in your refrigerator prior to use. Don’t leave it out because then it will become too sticky and difficult to use.

1 package vegan hot dogs, cut into 2 1/2 inch chunks

1/2 package puff pastry sheets, thawed in refrigerator

Preheat oven to 400 degrees F.

Remove the puff pastry from the package and roll out onto a floured surface using a floured rolling pin. Dough should not be rolled very thin; a couple passes with the pin will suffice.

Cut the pastry into 2×4 inch strips.

Roll each hot dog chunk in the strip and pinch to seal.

Place on cookie sheets, 3 inches apart.

Bake until medium brown and fully puffed.

Serve with mustard.





Zesty Mediterranean Orzo August 9, 2010

Filed under: Recipes & Food Ideas — sharonsweets @ 2:05 am
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Serves 4
This is my favorite orzo dish! It’s full of tangy things, and is great as a meal on its own
or as a side dish. You can even chill it to make a salad.

8 ounces dry orzo pasta (about 1 1/3 cups) + 1 teaspoon salt
1/3 cup cooked or drained, canned garbanzos (chick peas)
1/4 cup olive oil
5 cloves garlic, finely chopped
1/2 large or 1 small onion, finely chopped
2 tablespoons finely chopped olives
1 tablespoon lemon zest (or zest of 1 large lemon)
1 1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup finely chopped fresh herbs (parsley, basil, oregano)
1 1/2 teaspoon fresh lemon juice

Cook the orzo. Add 1 teaspoon salt to the cooking water. When the orzo is cooked,
drain but set aside 1/4 cup of the cooking water.
Sauté the garlic and onions in the olive oil in a large sauté pan on medium-high heat.
When the garlic and onion are light brown, add the olives and mix.
Stir in the lemon zest, salt and pepper. Remove from heat.
Add the herbs, lemon juice and 1/4 cup cooking water and stir well.
Serve immediately.


Chiles Rellenos

Filed under: Recipes & Food Ideas — sharonsweets @ 1:53 am
Tags: ,

Not for the weak, this is a fun, spicy hot party dish or side to your Mexican fiesta. Serve it with rice, beans, salad, tortillas, guacamole, and tofu sour cream.

Makes 8 chiles


8 large anaheim or cubanel chiles

8 long, narrow slices of block soy cheese (approximately 1 inch x 2 inches; Monterey Jack flavor if possible)

2/3 c flour

1 teaspoon salt

Grape seed, canola or olive oil, for frying


4 medium tomatoes, peeled and cut into quarters

1 large onion, peeled and roughly chopped

2 cloves garlic

1 fresh 2 inch jalapeno or other small other small green chili peppers, ribs and seeds removed

1 teaspoon salt

1 cup vegetable broth

Pinch ground cinnamon (optional)

2 tablespoons olive oil

Prepare the chiles. Preheat oven to 450°F. Place the chiles on a baking sheet and bake, turning occasionally, until the peels begin to brown and blister all over, about 10-15 minutes. Remove from the chiles from the oven and place them in a large bowl and cover with a plate, or place them in a brown paper bag and close it. After 10 minutes, carefully peel the skins off the chiles. Leave the stems on and be careful not to damage the chiles. Set aside.

Prepare the sauce. Combine the tomatoes, onion, garlic, jalapeno and salt in a food processor and process until it reaches a puree consistency. Heat the 2 tablespoons olive oil in a saucepan and add the mixture. Add the broth and cinnamon. Cook for about 10 minutes, stirring occasionally. Set aside. You can prepare the sauce a day in advance and keep refrigerated.

Cut a slit (only as big as is needed) along the side of each chile, and slide a piece of cheese in each one. Combine the flour and salt in a wide bowl. Roll the filled chiles in the flour mixture to coat them. Fry the chiles in a frying pan on medium-high heat, about 3-4 minutes on each side, or until medium brown. Serve immediately with the sauce.