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Thu, 24 Jan 2013 01:35:30 -0500

Ingredients (7 donuts) 1 medium apple, peeled and chopped 1...

Sun, 20 Jan 2013 14:37:03 -0500

Ingredients (7 donuts)

1 medium apple, peeled and chopped
1 teaspoon ground cinnamon
1.5 tablespoons NuNaturals Stevia baking blend
1/3 cup vanilla protein powder (I used Jay Robb)
1/3 cup spelt flour
1/3 cup oat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 flax egg (1 Tbsp flaxmeal + 3 Tbsp warm water, mixed together and set aside for 10 minutes)
3/4 cup nonfat plain yogurt (or nondairy yogurt)
1/2 tablespoon coconut oil
1 tablespoon applesauce
1 teaspoons lemon juice
1 teaspoon apple cider vinegar
1 teaspoon agave nectar
Instructions

Preheat oven to 400 degrees. Prepare a donut pan with a light coating of nonstick cooking spray.

Toss apples with cinnamon and stevia and set aside.

Place the flour, baking powder, baking soda and salt together in a medium bowl and stir until thorough mixed.

Place the flax egg, yogurt, oil, lemon juice and agave nectar together in a small bowl and whisk to combine.

Carefully add the yogurt mixture into the flour mixture. Gently fold in the wet ingredients until no dry spots remain. The batter should be light and airy.

If using a donut pan, divide the cinnamon sugar apples evenly amongst donut cups. Divide the batter evenly the cups on top of the apple slices, pressing down and shaping a bit with your fingers. The donut cups should be full. Bake 10 minutes, or until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.

Ingredients: 3 Egg Whites 1 Medium Banana 1/2 Cup Blueberries 1...

Mon, 14 Jan 2013 16:22:52 -0500

Ingredients:

3 Egg Whites
1 Medium Banana
1/2 Cup Blueberries
1 Serving PB2.

Directions:

In a mixing bowl: mash up banana. I usually cut mine into little slices, then mash it up with a fork.
Add three egg whites to the mashed banana and combine
Heat frying pan on medium high. Spray pan with cooking spray.
Pour half the mixture onto the frying pan, top with blueberries and cover.
Cook each side until golden brown. When you flip the pancake it needs to be really fast!
Top each pancake with 1 tbsp of PB2 powdered peanut butter.

Brussels Sprouts, Bacon, and Goat Cheese Pizzaadapted...

Mon, 14 Jan 2013 15:10:00 -0500

Brussels Sprouts, Bacon, and Goat Cheese Pizza
adapted from Shutterbean, via Cook Like a Champion

1 lb pizza dough
4 pieces of bacon, chopped
5-6 Brussels sprouts, halved lengthwise and thinly sliced
1 Tbs olive oil, plus more for brushing the dough
1 Tbs balsamic vinegar
3 cloves of garlic, thinly sliced
pinch of red pepper flakes
1 large shallot, thinly sliced
salt and pepper
1/2 cup shredded sharp aged white cheddar
1/3 cup freshly grated Parmesan cheese
1/3 cup crumbled goat cheese

Place a pizza stone or sheet pan in the oven and preheat to 500 degrees for about 30 minutes.

Meanwhile, cook the bacon in a medium skillet, stirring often, until just crispy and lightly browned, 4-4 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve the bacon grease for another use.

In a medium bowl, toss the brussels sprouts with the shallots, garlic, oil, vinegar, and red pepper flakes. Season with salt and pepper.

On a piece of parchment paper lightly dusted with cornmeal, stretch the pizza dough into a 14-inch circle. Brush the perimeter with olive oil.

Sprinkle the dough with the cheddar and parmesan, leaving a thin border around the edge. Evenly distribute the brussels sprouts mixture, then top with the bacon and goat cheese.

Carefully transfer the pizza and parchment to the stone in the oven, and bake 10-12 minutes, or until the crust is browned and the toppings are cooked through. Remove from the oven and allow to cook 5-10 minutes before slicing and serving.

Apple-Almond Chicken Salad I don’t use a recipe really,...

Mon, 14 Jan 2013 15:09:00 -0500

Apple-Almond Chicken Salad

I don’t use a recipe really, just more of a method:

Cut the mayo by at least half with Greek yogurt
Add lots of extra dijon
Use some sort of fresh herb (parsley, chives, basil, thyme…)
Something for sharpness (onion, scallion, shallot…)
Have at least 1 fruit. I prefer apples and grapes, but have used both peaches and pineapple in a moment of desperation.
Dried raisins or cranberries
toasted nuts (almonds, pecans, walnuts, pistachios, pine nuts….)
And my “secret” ingredient is a big squirt of honey. It gives the whole salad a little sweetness vs just getting it when you bite into the fruit.

Blackberry Pie Barsadapted from Rebecca Rather, The Pastry...

Mon, 14 Jan 2013 15:07:52 -0500

Blackberry Pie Bars
adapted from Rebecca Rather, The Pastry Queen

Crust and Topping

3 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling

4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup flour
pinch salt
zest of 1/2 lemon
1 tsp almond extract
2 (16-oz) packages frozen blackberries, thawed and drained

To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

Combine the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.

Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.

To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and almond extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.

Cool at least 1 hour before cutting into bars, or scoop out of the pan to serve cobbler-style.

Hot Fudge Brownie Larabars Based on this popular recipe. 1 cup...

Fri, 11 Jan 2013 16:01:47 -0500

Hot Fudge Brownie Larabars

Based on this popular recipe.

1 cup walnuts (120 g)
1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.)
1 tsp pure vanilla extract
3-4 tbsp cocoa powder (or even Dutch cocoa)
optional: 1/8 plus 1/16 tsp salt (I always add it)
optional: chocolate chips or even a piece of a chocolate bar or baking chocolate

Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)

Cookie Dough Babies (a.k.a. Raw Cookie Dough Balls) Scant 2/3...

Fri, 11 Jan 2013 16:00:05 -0500

Cookie Dough Babies

(a.k.a. Raw Cookie Dough Balls)

Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)
handful of chocolate chips or Sugar-Free Chocolate Chips
1/4 cup cashews (30g) (or another nut, like almonds.)
1/4 tsp pure vanilla extract
tiny pinch of salt (can be omitted)

Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.

Triple Almond Cherry Crumble Squares Almond squares: 1 & 1/2...

Wed, 09 Jan 2013 19:36:58 -0500

Triple Almond Cherry Crumble Squares

Almond squares:

1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal)
1/4 cup brown rice flour
2 tbsp ground flax seed
1 tsp baking powder
scant 1/2 tsp kosher salt
1/2 cup almond butter
6 tbsp agave nectar (or maple syrup)
1/2 tsp almond extract

Cherry Almond Chia Seed Jam:

3 cups pitted cherries, roughly chopped
2.5 tbsp agave nectar (or maple syrup)
2 tbsp chia seeds
1/2 tsp almond extract

1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction.

2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal).

3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times!

4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over.

5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside.

6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth!

7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!

Turkey Lettuce Wrap Tacos Ingredients1 lb Lean ground...

Wed, 09 Jan 2013 19:36:52 -0500

Turkey Lettuce Wrap Tacos

Ingredients
1 lb Lean ground turkey or beef (I used extra lean)
1 cup Salsa (I used Newman’s Own Pineapple salsa)
1 (4 oz) Green chiles
1/2 tbs Taco seasoning

Toppings:
1 (15 oz) can Corn, drained
1 (15 oz) can Black beans, rinsed and drained
1 Head lettuce OR 6 low carb tortillas
Optional:
Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives

Instructions

Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high. Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine.
To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry. Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired.

Easy One-Bite Pizzas with Loaded Pizza Sauce for the loaded...

Wed, 09 Jan 2013 17:25:56 -0500

Easy One-Bite Pizzas with Loaded Pizza Sauce

for the loaded pizza sauce: (makes 2 cups)

1 tbsp extra virgin olive oil
1 cup chopped sweet onion
2 large garlic cloves, minced
1.5 cups chopped cremini mushrooms
1 cup chopped red pepper
One (14-oz/400ml) can crushed tomatoes
3 tbsp tomato paste
20 grams or 1/4 cup chopped fresh basil
1 tsp dried oregano
1/2 tsp dried thyme
salt & pepper, to taste (I used about 1/2 tsp fine grain sea salt + some herbamare)

for the one-bite pizzas:

large soft tortilla wraps (I used three 9-inch tortillas)
About 1.5 cups loaded pizza sauce or store-bought
Daiya cheese or homemade cheeze sauce

1. For the tortilla bowls: Preheat the oven to 375F and grab a mini cupcake tin or a regular sized tin. No need to grease it as they will pop right out.

2. With a cookie cutter (or even kitchen sheers), cut 2.5-inch circles out of the wraps and push into the mini cupcake molds. Repeat for the rest & save the scraps for later.

3. Toast at 375F for 10-12 minutes, watching very closely. They should be golden and crisp, but not too brown. If using regular-sized cupcake tins, cut your tortilla into quarters and push one into each mold. Cooking time may vary if using larger cupcake tins.

4. For the sauce (skip if using store-bought): In a large skillet, heat the oil over medium heat. Now add in the chopped onion and garlic, and sauté for a few minutes, reducing heat if necessary.

5. Add in the chopped mushrooms and red pepper and sauté for another 8-10 minutes over medium heat.

6. Now stir in the crushed tomatoes and tomato paste, along with the basil, oregano, and thyme. Reduce the sauce and simmer for about 10 minutes until thickened. Season with salt and pepper to taste.

7. To assemble: Preheat your oven to the highest broil setting. Add a couple teaspoons of pizza sauce into the center of each bowl. Sprinkle with cheeze and place into the oven to broil on high for 1-2 minutes, or until the cheeze bubbles a bit. Watch very closely or it will burn. Serve warm!

Lightened-Up Sundried Tomato Basil Pesto Pasta For the pesto: 2...

Wed, 09 Jan 2013 17:23:09 -0500

Lightened-Up Sundried Tomato Basil Pesto Pasta

For the pesto:

2 garlic cloves
20 grams fresh basil leaves (1/2 cup packed)
55 grams (about 7) oil-packed sundried tomatoes (see notes)
1/4 cup extra virgin olive oil
6-8 tbsp water
3-4 tbsp walnuts (toasted, if preferred)
Fine grain sea salt + pepper, to taste (I used 1/4 tsp salt)
1 tbsp nutritional yeast (optional)
Crushed red pepper flakes, to taste

For the pasta:

Your choice of pasta
Walnuts, chopped and toasted
Fresh basil
Sundried tomatoes, chopped
Pesto

1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped.

2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth.

3. Pulse in the walnuts until chunky and season with salt and pepper to taste.

Note: If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.

Vegetable and Edamame Pasta with Basil Cream...

Wed, 09 Jan 2013 17:21:08 -0500

Vegetable and Edamame Pasta with Basil Cream Sauce

Ingredients:

Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini)
1-2 tsp extra virgin olive oil
1 cup chopped sweet onion
3 garlic cloves
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 small zucchini, chopped
2 tomatoes, roughly chopped
1 cup frozen edamame (or bean of choice)
Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste)
Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it)

Directions:

1. Bring a large pot of water to a boil.

2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed.

3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside.

4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about).

5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender.

6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.

Easy Tomato Basil Cream Pasta Ingredients: 2 servings uncooked...

Wed, 09 Jan 2013 17:19:24 -0500

Easy Tomato Basil Cream Pasta

Ingredients:

2 servings uncooked spaghetti (I used Kamut)
1 large ripe tomato or two smaller tomatoes
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1 tbsp olive oil
2-4 garlic cloves, minced (I used 3)
1 tsp salt, or to taste
3-4 tbsp water or wine, (optional)
1-2 tsp freshly ground black pepper
1 cup packed fresh basil, finely chopped

Directions:

1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth.

2. Add your pasta to boiling water and cook pasta according to package directions.

3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it.

4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary.

5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.

Vegan Enchiladas with Cilantro Avocado Cream...

Wed, 09 Jan 2013 17:15:19 -0500

Vegan Enchiladas with Cilantro Avocado Cream Sauce

Ingredients:

1 tbsp extra virgin olive oil
1 onion, chopped (~2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped (or zucchini)
1 bell pepper, chopped
2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
1 tbsp nutritional yeast (optional)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe below)
Green onion & chopped cilantro, to garnish

Directions:

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.

Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Spring Salad with Strawberry Lemon Basil Dressing for the...

Wed, 09 Jan 2013 17:12:00 -0500

Spring Salad with Strawberry Lemon Basil Dressing

for the dressing (yield: 2/3 cup):

1 cup fresh strawberries
1/4 cup packed fresh basil
3 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
1-2 tsp pure maple syrup, to taste
fine grain sea salt & black pepper, to taste (I used 1/4 tsp each)

for the salad:

Slivered almonds, toasted
shredded unsweetened coconut, toasted
mixed greens
strawberries, chopped
chiffonade fresh basil

1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn.

2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again.

3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.

Veggie Summer Rolls with Spicy Peanut Lime Sauce For the...

Wed, 09 Jan 2013 17:10:47 -0500

Veggie Summer Rolls with Spicy Peanut Lime Sauce

For the filling:

Spring Roll Wrappers (at least 8-10)
1 block firm or extra-firm tofu
1/2 English cucumber, julienned
1 red bell pepper, julienned
2 medium carrots, peeled & julienned
2 green onions, chopped
3-4 lettuce leaves, julienned
1/4 cup fresh Thai basil leaves, minced
1/4 cup cilantro, thick stems removed and minced
1/3 cup roasted & salted peanuts
Herbamare or sea salt, to season

For the peanut lime sauce:

1-2 garlic cloves
2 tbsp sesame oil
1/4 cup natural roasted peanut butter
1/2-1 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp low sodium tamari
2 tsp sugar
1-3 tsp water, to thin out as needed

1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.

2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.

4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.

5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.

6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.

7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.

8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.

Ratatouille-Inspired Summer Veggie Dish Ingredients: 1 tbsp...

Wed, 09 Jan 2013 17:08:22 -0500

Ratatouille-Inspired Summer Veggie Dish

Ingredients:

1 tbsp extra virgin olive oil
2 large cloves garlic, peeled & minced
2 cups chopped sweet onion
1 large zucchini, chopped into 1” chunks (~2 cups chopped)
1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)
1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)
1 red pepper, chopped
3/4-1 cup marinara sauce (or use chopped tomato)
1-2 tbsp fresh thyme leaves, to taste
1/4 cup packed fresh basil, finely chopped
Herbamare + salt & pepper, to taste

1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.

2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.

3. Stir in about 3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.

4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.

Ingredients (20 squares) 1 can light coconut milk 2/3 cup...

Wed, 09 Jan 2013 17:05:00 -0500

Ingredients (20 squares)

1 can light coconut milk
2/3 cup coconut sugar
2 cups vegan graham cracker crumbs
6 tbsp (65g) coconut oil
3 tbsp maple syrup
3/4 cup dairy-free chocolate chips (I used Enjoy Life mini)
1 cup unsweetened shredded coconut
3/4 cup pecans, chopped
pinch of flaked sea salt, for garnish (optional)

Instructions

1. Prepare condensed coconut milk: Preheat oven to 350F and line a 9-inch square pan with two pieces of parchment paper (one going each way). Add entire can of coconut milk into a medium-sized pot, and whisk in the coconut sugar. Increase heat to medium and bring to a low simmer. Watch closely as it can boil over very quickly! Simmer on low-medium heat for about 12-14 minutes, whisking occasionally, until the mixture thickens slightly. If film develops on the top as it condenses, just whisk it back into the mixture. Remove from heat to cool while you prepare the crust.
2. Prepare graham cracker crust: In a pot, soften coconut oil over low heat until mostly melted. Add to a mixing bowl along with graham cracker crumbs and maple syrup. Stir very well until thoroughly combined. Spoon graham mixture into prepared pan. Starting at the centre of the pan, press the graham cracker crumbs as firmly as you can, moving outward from the centre. The harder you press the crumbs into the pan, the better the bars will hold together. I used a pastry roller at the end to really pack it all in and I had no problems with crumbling when I sliced the bars.
3. Assemble: Pour warm condensed milk over the graham crust. Now, sprinkle on the chocolate chips, followed by the coconut, and finally the pecans, evenly over the condensed milk. Press the mixture down lightly with hands until the coconut milk soaks upward into each layer. Sprinkle with flaked sea salt (optional).
4. Bake in the oven, uncovered, for 27-31 minutes at 350F (I baked for 30 mins), until the edges are golden. Remove pan from oven and place on cooling rack for about 30 minutes. Now, transfer the pan to your freezer for 2 hours (quick-set method). Or chill the bars in the fridge for a minimum of 4 hours or overnight. When set, cut into squares (thaw at room temp first if removing from freezer). Bars can be wrapped up and left on the counter, or in the fridge or freezer.
Substitution notes: 1) You can use full-fat coconut milk instead of light. 2) Coconut sugar can be subbed for any granulated sugar (Sucanat, natural cane sugar, brown sugar, etc). 3) Two cups of graham cracker crumbs produced a fairly thick crust (see photo). You can probably reduce the amount to 1.5 cups if you want a thinner crust. 4) You can probably sub non-dairy butter for coconut oil.

Israeli SaladAdapted from David Lebovitz Ingredients 1 cup Diced...

Wed, 09 Jan 2013 17:02:01 -0500

Israeli Salad
Adapted from David Lebovitz

Ingredients

1 cup Diced English Cucumber, de-seeded
1 cup Diced Carrots (2 - 3 carrots)
1 cup Diced Radishes
1/2 cup Diced Cherry or Grape Tomatoes
1 cup Chickpeas
2 tbsp Minced Herbs (parsley, cilantro, mint)
1/4 cup Toasted Seeds or Nuts (sesame, sunflower, almonds) opt.
3 - 4 tbsp Lemon Juice
1 tbsp Olive Oil
Salt & Pepper to taste

Instructions

1. In a dry skillet, over medium heat, toast the seeds and or nuts of your choice (if using) until fragrant and slightly golden in colour. Set aside and let cool.

2. In a large bowl, whisk together the lemon juice, olive oil, and salt & pepper. Set aside.

3. Clean and prep all your vegetables: de-seed the cucumber, peel the carrots, etc. Dice them into small cubes about the size of chickpeas. Add to the dressing, along with the minced herbs and toasted seeds/nuts, and toss together until well mixed and evenly coated with dressing. Taste and adjust seasoning to your liking. Enjoy immediately, or store in the fridge for later.