Posts tagged ‘vegan’
Oh my…this recipe might just be my new favorite thing! A sweet but savory twist on a crumble…Mmmmmm. This delicious dish includes a few of my all-time ingredients and has a unique and incredible flavor profile. I can’t tell you how excited I am to share it with you, I could actually squeal! For those of you who actually know me, I am sure you can visualize and hear me giggling in excitement right now :)
Some of you may be tired of winter squash recipes, but I am giving it a last “hoorah” as it was 12F yesterday morning, and the flavors of fall and winter still have a grip on me. This is the second time I’ve made this dish in a week, and I (am a bit embarrassed to) admit that I haven’t shared it with anyone…I fully intended to but lunch, snack time and dinner came around and it disappeared!
For the Secret Recipe Club this month, I was assigned Susan’s blog The Wimpy Vegetarian. After reading her post on using food words as story, I knew she was my kind of gal! I chose her Farmhouse Butternut and Apple Crumble for March, although I had my eye a few other dishes, I kept coming back to this one…and I am MORE than thrilled that I did! I made a few changes: I increased the ginger a tad because I love ginger, swapped out oat flour for all-purpose to make it gluten free and subbed coconut sugar for brown sugar. I increased the mushrooms to use up what I had on hand and opted for a combination of chopped dried figs and tart cherries in the filling since I didn’t have fig jam in the fridge. To keep it dairy-free and make this recipe vegan, I used coconut oil in place of butter and I loved the flavor that it lends to the overall dish. Did I mention that I love this dish?!? Thank you, Susan, I will be making this over and over again!
Butternut and Apple Crumble (adapted from The Wimpy Vegetarian)
Gluten-free, Vegan, Dairy-free, Nut-free, Soy-free, Vegetarian, Refined Sugar-free
For the Filling:
- 1 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free and/or vegan)
- 2/3 cup finely chopped mushrooms
- 1/3 cup finely chopped shallots (1 large shallot)
- 4 cups peeled and diced butternut squash, into 3/4″ pieces
- 1 1/2 tsp to 3 tsps freshly grated ginger root to taste (I love ginger so I used 3 tsp)
- 1/4 cup vegetable broth
- 1 tsp finely chopped fresh thyme or 1/4 tsp dried thyme
- 2 cups thinly sliced apple (unpeeled, I used Gala)
- 2-3 Tbsp dried cherries, cranberries and/or chopped figs (I used 1 chopped fig & 1 Tbsp chopped tart cherries based on what I had on hand)
- 1/2 tsp sea salt
For the Crumble:
- 1/4 cup oat flour OR gluten-free all-purpose flour*
- 1/4 cup gluten free oats
- 2 Tbsp coconut palm sugar (or other granulated sweetener)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt
- Pinch ground ginger
- 4 Tbsp coconut oil, unsalted butter, ghee or Earth Balance (use oil or Earth Balance for dairy-free & vegan)
Preheat the oven to 375˚F, and generously butter or oil a baking dish. I used a casserole dish and a large ramekin for mine.
In a large frying pan, melt the oil/butter over medium-high heat. Add the mushrooms and shallots and cook until the shallots are soft and the mushroom begin to melt into the oil/butter, about 7 minutes.
Add the butternut squash and sauté until it softens and begins to brown, about 15 minutes. After the squash has been sautéing for 10 minutes, add the ginger and apple slices. Sauté all together for the final 5 minutes. Add a little extra oil/butter if the skillet is dry, but no more than 1/2 tablespoon.
Stir in the broth, thyme, dried cherries/fig/cranberries, and salt.
Pour the squash filling into the prepared baking dish. Cover with foil and bake until just tender, about 20 minutes.
Combine all the Crumble ingredients together in a small bowl except the butter/oil. Chop the butter into pieces and add to the mixture. Pinch the butter in the mixture until the crumble is coarse, and some chunks of butter are the size of peas. This can also be done in a small bowl of a food processor fitted with a blade (this is what I used). Just pulse until the chunks of butter are no larger than a pea.
When the squash filling comes out of the oven, scatter the crumble over the top and return to the oven for another 20 minutes, or until the topping is golden brown.
Serves about 4 larger portions or 6 small
For more recipes from this month’s reveal, click below!
Where the last two months have gone, I couldn’t tell you…I blinked and it was 2014! That being said, Happy Holidays, Merry Christmas and Happy New Year all in one to you lovely readers!
What better way to jumpstart this new year than with cookies? Easy, peasy one-bowl cookies that are good for you. They aren’t your traditional buttery cookies with a crisp edge and a gooey middle. Nope, these are light two or three-bite goodies that can triple as a light snack, healthy portable breakfast or a sweet ending to a meal when your sweet tooth hits. I’d say they are a mix between banana bread, baked oatmeal and a granola bar all in one?
These delicious oaty bites were lightly adapted from Nicole’s Trail Mix Cookies over at Colie’s Kitchen. I was thrilled to be assigned her blog this month for the first Secret Recipe Club reveal of the new year! As Nicole phrases it, her site “isn’t necessary a recipe blog, but a blog based on the views from my side of the world, or my side of the table so to speak.” I have a few more recipes I can’t wait to try, such as her Parmesan Meatloaf Muffins, Shrimp Etouffee, and Serendipity’s Frozen Hot Chocolate…yum!
I didn’t alter much; I used gluten-free oats, added a bit of flaxseed meal to the dough and decreased the milk by 1 tablespoon. I upped the “add-ins” and used a combo of both fruit and nuts for added texture and flavor. I’ll be making these again and experimenting with different combinations…these were SO easy and delicious!
Chewy Trail Mix Breakfast Cookies (lightly adapted from Colie’s Kitchen)
Gluten-free, Egg-free, Vegan, Nut-free Option, Oil-free, Soy-free, Fruit-Sweetened
1/3 cup juice sweetened dried cranberries (or other dried fruit – cherries, raisins, apricots, dates)
2. Preheat the oven to 350F and line a cookie sheet(s) with parchment paper, silpat mat or lightly grease.
2. Scoop out dough into two tablespoon cookie scoops.
3. Bake for 15-20 minutes or until lightly golden. Let cool for 5-10 minutes before removing, otherwise they might fall apart.
Number of Servings: 20 cookies
Where has July gone? It seems as if I blinked and August is staring at me right in the face. But, you know what that means? It’s time for another Secret Recipe Club reveal!
This month I was assigned Karen’s Lavender and Lovage blog… Wow, what an extensive list of recipes and with such beautiful photography! I have multiple recipes saved to make later — including Summer Salad in a Jar, No-Bake Chocolate Peppermint Squares, and Jersey Royal Potato Salad with Three-Herb Mayo. They are all so tempting!
With one chicken breast needing to be cooked combined with a random craving for Chinese food, I decided to make Karen’s Easy Chicken Lo Mein. No doubt I will be making this again and again – it’s a speedy, delicious and nutritious dish that can be adapted to your liking and preferences. Feel free to change up the veggies, protein and noodles for a variation, or use those Shirataki noodles for a low-carb option :)
I changed up a few things based on my pantry and preferences: I added sesame seeds, increased the mushrooms, substituted gluten free noodles and used coconut oil to make it nut-free. Since I didn’t have chili sauce, I added garlic powder, a squeeze of lemon juice and crushed red pepper flakes in it’s place and threw in fresh sugar snap peas for a little more color. You know what they say, we eat with our eyes :)
Easy Chicken Lo Mein (adapted from Lavender and Lovage)
Gluten-free, Grain-free option, Dairy-free, Soy-free option, Nut-free, Vegetarian/Vegan option
8 oz gluten free spaghetti or fettuccine or Shirataki noodles, cooked or prepared according to package directions
splash of sesame oil
200g skinless chicken breast fillets, sliced into strips*
splash of coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
1 tsp five-spice powder
1/2 tsp garlic powder + couple shakes of crushed red pepper flakes OR 1 tsp chilli sauce
1-2 tbsp coconut oil (or groundnut oil but it’s not nut-free)
1 large carrot, peeled and finely sliced horizontally or into matchsticks
100g bean sprouts
1/2 large onion, peeled and sliced
4 large spring onions, sliced
4 oz mushrooms, washed and sliced
2 tbsp coconut aminos, Braggs liquid aminos or gluten free soy sauce/tamari
freshly ground black pepper
squeeze of lemon/lime juice or a splash or rice vinegar (about 1 – 1 1/2 tsp), optional for a little acidity and freshness
toasted or raw sesame seeds for sprinkling (optional)
1. Drizzle prepared noodles with a splash of sesame oil, toss well then set aside.
2. Place the chicken strips in a bowl and season with a splash of soy sauce, the five-spice powder and chilli sauce.
3.Heat a wok on medium-high and then add the oil; add the chicken and stir fry for 3 to 4 minutes, or until the chicken is browned and cooked through.
4. Increase heat to high and add the carrot and stir fry for a further 2 minutes and add in the onions and cook another 2 minutes.
5. Toss in the bean sprouts, spring onions, snap peas and mushrooms and stir fry for 30 seconds more. Stir in the cooked noodles and season with the soy/liquid aminos, lemon/line juice and some freshly ground black pepper to taste.
6. Spoon the noodle mixture onto a serving plate or in individual bowls and serve immediately. Enjoy :)
*Variations and Options:
-For Vegetarian/Vegan, substitute the chicken for pressed/cubed tofu OR 1/2 cup edamame OR increase the mushrooms to 8 oz (or a combo)
-Substitute shrimp or beef for the chicken if desired
-Substitute Shirataki noodles for a grain-free option
Summer is finally here and I am feeling the heat! You know what that means — light, fresh and fruity flavors are popping up in recipes around the blogosphere and in magazines like crazy!
I was delighted when the creative and trendy ladies of EDGE Marketing and Design approached me a couple months ago to come up with a “summery recipe” to be featured in their upcoming issue of their magazine. These women are not only spunky, stylish and creative, but they are beyond talented and know how to run a cutting-edge marketing business. They say “yep, we’re small. but we like to make a big difference.” Nicely stated!
I immediately started brainstorming a unique summer treat that would be worthy of making their fashionable publication. I knew I had to stick to my roots and feature a rockin’ gluten free recipe that wasn’t complicated or require strange ingredients.
Bam, it hit me. How about create a dairy-free ice cream recipe that plays off the flavors of the popular lemon poppyseed muffin? Unique yet approachable and oh-so-refreshing, this vegan ice cream will satisfy your sweet tooth but not weigh you down.
It’s free of refined sugars, gluten, dairy, eggs, nuts and soy. Eliminate the optional vodka (though it produces a more creamy end result), and you have a grain-free Paleo treat…and isn’t Paleo all food rage these days?
I also adapted my pie-crust to create a quick grain-free, dairy-free almond shortbread. Simple, easy and delicious. What’s not to like about ice cream and cookies? Dig in and enjoy the flavors of summer!
Dairy-Free Lemon Poppyseed Ice Cream
Gluten-free, Grain-free option, Vegan, Dairy-free, Nut-free, Soy-free, Quick
1 can of full-fat coconut milk
1/4 cup freshly squeezed lemon juice (I used two medium lemons)
1/4 cup agave or your favorite neutral flavored liquid sweetener (honey or coconut nectar)
1 Tbsp gluten free vodka*, optional
pinch of stevia to taste or 1 more Tbsp of sweetener
zest from one lemon
1 Tbsp poppy seeds
lemon zest for serving
Grain-free Almond Shortbread cookies (recipe below), for serving
1. Combine all ingredients in a medium bowl and whisk well until combine.
2. Let chill for 30 minutes to an hour.
3. Pour into your ice cream maker per your maker’s instructions. (I used a Cuisinart 1 1/2 quart ice cream maker and it took about 20 minutes to freeze down).
4. Serve immediately for a soft-serve version or pour into a freezer-safe container and let freeze until hardened. Scoop and enjoy!
Yields 4 cups
*This recipe was tested with Smironoff vodka, but Chopin and Blue Ice Vodka (make sure you buy the blue bottle as it’s potato based) can be used. The vodka allows for a creamier ice cream consistency but feel free to omit if desired.
Grain-Free Almond Shortbread Cookies
Gluten-free, Grain-free, Dairy-free option, Egg-free, Vegan, Quick
2 cups almond flour (I buy mine from nuts.com)
2-3 Tbsp coconut palm sugar or other granulated sweetener
1/8th tsp sea salt
1/4 cup + 2 Tbsp butter, ghee, coconut oil or Earth Balance softened (use oil or Earth Balance for vegan and dairy-free)
2 Tbsp honey or agave (use agave for vegan)
1/2 tsp pure vanilla extract
1/4 tsp almond extract
optional add-in: 1 tsp poppyseeds
1. Preheat your oven to 350F. Line a baking sheet with a silpat mat or parchment paper and set side.
2. In a small bowl, combine dry ingredients until combined. Add wet ingredients and stir until a thick dough forms.
3. Refrigerate dough for 20-30 minutes until chilled.
4. Line your counter with parchment paper and place ball of dough. Roll out to 1/2 inch thickness and cut into rectangles (or roll into a log and cut into slices).
5. Transfer carefully using a spatula to baking sheet and bake cookies for 8-10 minutes. Remove cookies from oven and let cool completely before moving as they are fragile when warm. Enjoy!
Yields 15-16 cookies