- Ingredients:Filling:12 oz Bittersweet chocolate
4 cups fresh raspberries1 cup Coconut milk, canned full-fat
1/2 cup Raspberry preservesCrust:
2 tbsp Maple syrup, pure3 cups Almond flour1/2 cup Cocoa powder, unsweetened1 Pinch Course sea salt1/2 cup Coconut oil meltedLightly grease a 9-inch pan with a removable bottom with coconut oil. In a bowl, combine all of the ingredients for the crust and stir together. Press evenly into the prepared tart pan; set aside. Place finely chopped chocolate in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute, then stir until smooth and creamy. Stir in raspberry preserves. Pour the filling into the prepared crust. Garnish the top with raspberries. Place tart in the refrigerator to set and cool completely, about 1-2 hours. Slice and serve. Store all leftovers in an airtight container in the refrigerator.
Wednesday, May 10, 2017
Raspberry Chocolate Truffle Tart
Creamy Sun-Dried Tomato Baked "Chicken"
Ingredients:
1 bag Gardein Chicken Scallopini, thawed
2 TBSP olive oil or butter, divided
3 cloves garlic minced
1/4 tsp red pepper flakes
1/2 C white cooking wine
1 can light coconut milk
1 C vegetable broth
1/3 C sun-dried tomatoes julienned
1/4 tsp dried basil
1/4 tsp dried thyme
Salt & pepper to taste
Preheat oven to 400F. Heat half of the oil on medium high in a sauté pan. Add chicken and sear on both sides. Set aside. In the same pan, add the remaining oil, garlic, and red pepper flakes. Cook 1-2 minutes. Deglaze with the white wine. Add the remaining ingredients and bring to a boil. Place chicken in an oven safe covered dish and pour sauce over the top. Cover and cook for 1 hour. Allow to sit for 5-10 minutes before serving.
1 bag Gardein Chicken Scallopini, thawed
2 TBSP olive oil or butter, divided
3 cloves garlic minced
1/4 tsp red pepper flakes
1/2 C white cooking wine
1 can light coconut milk
1 C vegetable broth
1/3 C sun-dried tomatoes julienned
1/4 tsp dried basil
1/4 tsp dried thyme
Salt & pepper to taste
Preheat oven to 400F. Heat half of the oil on medium high in a sauté pan. Add chicken and sear on both sides. Set aside. In the same pan, add the remaining oil, garlic, and red pepper flakes. Cook 1-2 minutes. Deglaze with the white wine. Add the remaining ingredients and bring to a boil. Place chicken in an oven safe covered dish and pour sauce over the top. Cover and cook for 1 hour. Allow to sit for 5-10 minutes before serving.
Friday, December 25, 2015
Jackfruit Carnitas
My new obsession if jackfruit. It is a fairly recent discovery I made. It is the worlds largest tree borne fruit. It is huge! Fortunately, it can be found in a can - much more user friendly. It looks and acts like pork. It is delicious and can be used in a number of different ways. I recently made pulled jackfruit "pork" BBQ sandwiches. Big hit! For Christmas dinner this year, I decided to try jackfruit carnitas. My family loves Mexican food - and this just took it to a whole new level! I found this amazing recipe on www.theedgyveg.com and change it up slightly. I doubled the recipe to make enough for 8.
For the Jackfruit Carnitas, you will need:
1 tbsp coconut oil
1 tsp chili powder
1 tbsp tamari or soy sauce
1 tsp smoked paprika
2 tsp maple syrup
1 can jackfruit in water, drained, rinsed and shredded
1 chipotle pepper in adobo sauce, finely chopped (seeds removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Vegetable Better than Bouillon
1/2 C water
In a large freezer bag, add coconut oil, paprika, chili powder, tamari/soy sauce, and maple syrup. Mix well. Add jackfruit to marinade and coat evenly. Allow to marinate for 2 hours on the counter or overnight in the fridge.
After marinating, add onions and garlic to a heated pan with 1-2 tbsp oil. Cook until onions are clear and soft, about 5 minutes. Add the bouillon and chipotle pepper and mix well. Add jackfruit, water and marinade, stir, and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until liquid is evaporated. Stir occasionally. Serve on a tortilla with your favorite toppings, such as onions, cilantro, avocado, tomatoes, etc.
For the Jackfruit Carnitas, you will need:
1 tbsp coconut oil
1 tsp chili powder
1 tbsp tamari or soy sauce
1 tsp smoked paprika
2 tsp maple syrup
1 can jackfruit in water, drained, rinsed and shredded
1 chipotle pepper in adobo sauce, finely chopped (seeds removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Vegetable Better than Bouillon
1/2 C water
In a large freezer bag, add coconut oil, paprika, chili powder, tamari/soy sauce, and maple syrup. Mix well. Add jackfruit to marinade and coat evenly. Allow to marinate for 2 hours on the counter or overnight in the fridge.
After marinating, add onions and garlic to a heated pan with 1-2 tbsp oil. Cook until onions are clear and soft, about 5 minutes. Add the bouillon and chipotle pepper and mix well. Add jackfruit, water and marinade, stir, and bring to a boil. Reduce heat, cover and simmer for 20-30 minutes or until liquid is evaporated. Stir occasionally. Serve on a tortilla with your favorite toppings, such as onions, cilantro, avocado, tomatoes, etc.
Sunday, February 9, 2014
Vegan Poblano Mac & Cheese
I've made vegan mac & cheese before (check out a post from April 2013). But, I was ready for something new. We are a huge fan of poblano peppers in our family - I put them in tons of things! So, why not mac & cheese!
You will need:
2 poblano peppers
2 C whole wheat elbow macaroni - boiled to al dente & drained
1 small white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 white white (vegetable broth will work here)
1/2 C vegetable broth
1/2 C vegan sour cream
1 C + 2 tbsp Daiya cheddar flavored vegan cheese
1/4 C chopped cilantro
1/4 tsp cumin
1/2 tsp smoked paprika
dash or two cayenne pepper (or to taste)
1/2 C whole wheat bread crumbs
1 tbsp vegan butter (optional)
salt & pepper to taste
Roast the poblano peppers under a broiler until the skins are blackened. Remove from oven, place in a plastic or paper bag and seal. Allow to steam for about 15 minutes to loosen up the skin. Then, peal off the skin, remove the stems and deseed the peppers before chopping. Set aside.
Preheat the oven to 375 F. Grease/spray with Pam an 8X8 baking dish and set aside. Cook the macaroni to al dente, drain and set aside. In the same pan the macaroni was cooked in, add the oil, onions, garlic, and a dash of salt. Cook until the onions start to brown and soften. Add the wine (or broth) to deglaze the pan. Stir and scrape the bottom of the pan. Add the broth and sour cream and whisk until well combined. Add the cheese and stir until melted and incorporated. Finally, add the spices, cilantro and poblanos. Stir to combine. Add the macaroni back in and stir to coat thoroughly. Pour the mixture into your greased pan. Sprinkle the remaining cheese and then the bread crumbs over the top. Add the butter, distributing pats of it across the top of the bread crumbs. Place in the oven and cook for 20 minutes. Turn the broiler on for the last 2 minutes. Remove, allow to cool slightly and serve. Enjoy!
You will need:
2 poblano peppers
2 C whole wheat elbow macaroni - boiled to al dente & drained
1 small white onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1/4 white white (vegetable broth will work here)
1/2 C vegetable broth
1/2 C vegan sour cream
1 C + 2 tbsp Daiya cheddar flavored vegan cheese
1/4 C chopped cilantro
1/4 tsp cumin
1/2 tsp smoked paprika
dash or two cayenne pepper (or to taste)
1/2 C whole wheat bread crumbs
1 tbsp vegan butter (optional)
salt & pepper to taste
Roast the poblano peppers under a broiler until the skins are blackened. Remove from oven, place in a plastic or paper bag and seal. Allow to steam for about 15 minutes to loosen up the skin. Then, peal off the skin, remove the stems and deseed the peppers before chopping. Set aside.
Preheat the oven to 375 F. Grease/spray with Pam an 8X8 baking dish and set aside. Cook the macaroni to al dente, drain and set aside. In the same pan the macaroni was cooked in, add the oil, onions, garlic, and a dash of salt. Cook until the onions start to brown and soften. Add the wine (or broth) to deglaze the pan. Stir and scrape the bottom of the pan. Add the broth and sour cream and whisk until well combined. Add the cheese and stir until melted and incorporated. Finally, add the spices, cilantro and poblanos. Stir to combine. Add the macaroni back in and stir to coat thoroughly. Pour the mixture into your greased pan. Sprinkle the remaining cheese and then the bread crumbs over the top. Add the butter, distributing pats of it across the top of the bread crumbs. Place in the oven and cook for 20 minutes. Turn the broiler on for the last 2 minutes. Remove, allow to cool slightly and serve. Enjoy!
Tuesday, January 28, 2014
Southwest Chop Salad
This is a very loose interpretation of a Pinterest recipe that I came across. I've been looking for a good avocado salad dressing recipe. This one was pretty good as is, but we all enjoyed it more with a few additions and subtractions :)
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
For the Dressing:
2 Ripe Avocados
2 Cloves Garlic
1/2 C Plain Coconut Yogurt (you can substitute any plain yogurt here)
2-3 Tbsp Vegan Sour Cream
1 Jalapeño (with or without seeds depending on how spicy you like it!)
1 Tbsp Extra Virgin Olive Oil
Juice from 1 lime
2-3 Tbsp Plain Coconut Milk
Salt & Pepper to taste
In a food processor place the the first 7 ingredients. Mix until smooth. Slowly add in the coconut milk until you reach a desired consistency - slightly runny. Add salt and pepper to taste.
For the salad I chopped some dinosaur kale and added spring mix. On top I placed some diced tomatoes, black olives, diced onion, and canned sweet corn. You could also add some black or pinto beans, cilantro, mushrooms, bell peppers, or whatever you have on hand for a salad. Be creative!
Sunday, June 9, 2013
Cashew Cream
I love making a big breakfast on Sunday morning - pancakes or waffles, french toast, crepes...YUM! I also love a little fruit and cream on top. I've recently started making cashew cream to add to a variety of dishes. You can make it sweet or savory - the options are endless! Here is the basic recipe with ideas to modify below:
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
You will need:
1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water
Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth. Adjust water to desired consistency.
*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup) You could also add fresh fruit juice, such as orange, for more flavor.
*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two. You could also toss in some fresh herbs, like basil or cilantro, depending on your dish. Enjoy!
Wednesday, May 29, 2013
One Pot Pasta
I find a ton of recipes on Pinterest...but don't make very many of them. One caught my eye yesterday that sounded to good - and too easy - to be true. So, I decided to give it a try. It was both good and easy! I made some minor modifications to the original recipe (www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1). Enjoy!
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
You will need:
12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste
Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot. Add the broth, water and oil and combine. Bring pot to a boil, cover, and reduce to medium low. Cook for 10 minutes, stirring frequently. Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes. Add salt and pepper to taste and enjoy!
*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.
Subscribe to:
Posts (Atom)