Recipes
Ultimate Gazpacho
Ingredients 4 large red tomatoes 1 small yellow onion, cut 1″ chunks 1 small cucumber, peeled and seeded 1 medium red bell pepper, cored and seeded ¼ cup fresh basil leaves 1 large garlic clove, peeled ¼ cup extra-virgin olive oil 2 tablespoons red wine vinegar ¾ teaspoon fine sea salt Freshly ground black pepper Instructions Place veggies in your blender bowl. Cut the tomatoes into 1″ chunks. Add all of the tomato chunks to the blender Add all of the onion chunks to the blender. Add all of the cucumber chunks to the blender. Add all of the pepper chunks to the blender. To the blender, add the basil, garlic, olive oil, vinegar, salt and about 10 twists of black pepper. Securely fasten the lid and blend, starting on low and increasing to high speed, until the mixture is completely smooth, about 2 minutes. Chill the soup for at least 2 hours, or up to 24 hours. Before serving, taste, and add additional salt and black pepper. To serve, divide the soup into small bowls or cups. Top with reserved cucumber, bell pepper, or a few torn basil leaves and lightly sprinkle of pepper.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Thai Pineapple Fried Rice
Ingredients 1 cup Basmati rice 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt and black pepper red pepper flakes (optional) Instructions Cook rice according to the instructions on the package. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Stir in cooked rice and season with the curry powder and the soy sauce. Add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
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Rhubarb Crunch
Ingredients 3 cups diced rhubarb 1 cup white sugar 3 tablespoons all-purpose flour 1 cup packed light brown sugar 1 cup quick cooking oats 1 ½ cups all-purpose flour 1 cup butter Directions Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. In mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir then combine butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer. Bake in preheated oven for 40 minutes. Serve hot or cold.
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Zucchini Brownies
Ingredients Brownies: 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/2 cup vegetable oil 1 1/2 cups sugar 2 teaspoons vanilla extract 2 cups shredded zucchini (1 large or 2 small zucchinis) 3-5 tablespoons water 1/2 cup chopped walnuts optional Frosting: 3 tablespoons cocoa powder 1/4 cup butter melted 2 cups powdered sugar 1/4 cup milk 1 tablespoon vanilla extract Pinch of salt Instructions Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Medium bowl, whisk together flour, cocoa, baking soda, and salt. Electric mixer: mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit - the batter can absorb the moisture from the zucchini. If mixture is powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there) The batter will be thick/shouldn't be powdery. You may need to use your hands to work the water. The dough should be like cookie dough. Do not add too much water! Spread in prepared pan. Bake 25-30 minutes. To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
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Gluten Free Oatmeal Waffles
Ingredients cooking spray 1 ½ cups gluten-free rolled oats ¾ cup almond milk 1 egg, at room temperature, separated 3 tablespoons melted butter 1 tablespoon brown sugar 1 teaspoon baking powder Instructions Preheat a waffle iron Grease with cooking spray. Combine oats and almond milk in a large bowl. Whisk egg yolk and butter together in a small bowl; stir into oat mixture. Beat egg white in a separate bowl until stiff peaks form. Stir brown sugar and baking powder into the oat mixture. Fold beaten egg white gently into the batter. Scoop 1/2 cup batter onto the preheated iron. Close iron and cook until iron stops steaming, about 5 minutes. Repeat with remaining batter.
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Vegan Chana masala
Ingredients 3 cans of chickpeas 3 tablespoons coconut oil 2 teaspoons black mustard seeds 1 1/2 teaspoons cumin seeds 2 medium onions, finely diced 4 cloves garlic, minced 1 1/2 tablespoons grated ginger 1-2 serrano peppers 3 bay leaves Ground Spices 2 teaspoons ground coriander 1 teaspoon ground turmeric 1/2 - 1 teaspoon red chili powder 1 tablespoon garam masala 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt 1 can diced tomatoes 1 1/2 cups vegetable broth or water 1 1/2 tablespoons fresh lemon juice 1 cup fresh cilantro leaves chopped For serving: Basmati rice Instructions Open the cans of chickpeas, drain and rinse. Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes. Add the Ground Spices and stir until fragrant, about 30 seconds. Add a tablespoon of water to prevent the mixture from drying out and/or burning. Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice.
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Pistachio Dark Chocolate Bark
Ingredients 4 1/4 cups dark chocolate chips 1/4 cup raw pistachios chopped 1 1/2 tsp coarse sea salt Instructions Create a double boiler - fill a saucepan with about 2-3 inches of water, and bring to a boil. Then, place glass bowl on top of the sauce pan, making sure the bottom of the bowl doesn’t actually touch the water. Add dark chocolate chips to the glass bowl. Stir the chocolate chips as they slowly melt. You are looking for the texture to be smooth and pour-able. Place a sheet of parchment paper on a cookie sheet and then set aside. Pour the melted chocolate onto the prepared baking sheet and carefully spread the chocolate into an even layer that’s about 1/4 inch thick. Sprinkle with the chopped pistachios and coarse sea salt evenly over the chocolate. Place the baking sheet into the freezer for about 25-30 minute- to allow the chocolate to completely freeze. Remove from the freezer and break the chocolate into uneven pieces, and enjoy.
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Raw Beet Dip with Greek Yogurt
Ingredients 1/2 lb. beets (ends trimmed, roughly chopped) 1 cup almonds, toasted in a dry skillet, plus extra for garnish 3 to 4 tablespoons fresh squeezed lemon or lime juice 1 tablespoon pomegranate molasses 1 teaspoon crushed red pepper flakes 1 garlic clove, peeled 1 teaspoon kosher salt ½ cup extra-virgin olive oil Freshly ground black pepper 1 cup Greek yogurt Torn pita, for serving 3 Persian cucumbers, quartered, for serving Instructions Put the beets, toasted almonds, 3 tablespoons lemon juice, pomegranate molasses, red pepper flakes, garlic, and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. (Scrape down the sides, and blend again, until the mixture is very smooth) Add the olive oil (blend again until smooth) Taste, and adjust the seasoning with salt, pepper, additional lemon juice, and pomegranate molasses Spoon Greek yogurt into a bowl, smoothing it with the back of a spoon. Spread the beet dip over top, smoothing again with the back of a spoon. Top with a generous drizzle of olive oil. Zest a lemon over top. Sprinkle with chopped or crushed toasted almonds Top with reserved lemon zest. Serve with pita and cucumbers for dipping.
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