Sunday, December 27, 2009

Butternut Soup

I thought I had put this up last time I made it! Oh my gosh, it is soooooooo good! It is also really variable. Sometimes I put some shredded chicken in when I am done, but you could also probably put peas, cooked potato, carrots.... all sorts of stuff. But it is heavenly just by itself too!

Butternut Soup

Ingredients

* 1 medium sweet onion, chopped
* 1 tablespoon olive oil
* 1 pint vegetable or chicken stock
* 1 medium butternut squash, peeled, deseeded and cut into chunks
* 1 TB curry powder (or you could use red or yellow coconut paste if you have it and like the heat!)
* 1 13 1/2 ounce can coconut milk
* salt and pepper to taste

Directions

1. Heat the olive oil in a heavy based pan and cook the onion until soft.
2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!
3. Bring to the boil and then cover and simmer until the squash is tender.
4. Once the squash is cooked, stir in the coconut milk.
5. Pour into a food processor or use an immersion blender and blend until smooth.
6. Return to the pan and warm through.
7. Season to taste and serve.

Monday, December 21, 2009

Fudge Like Mom Used to Make

Well, it's the holidays, so much for the diet! I decided to have a few splurges, and when I saw this recipe, I knew this would be one of them. My mom always made fudge at the holidays, so this was like a tribute to her memory. It was great just like this (I used vanilla), but I am thinking I would love to try it with coconut milk some time. The only small problem with this recipe is that it is a bit softer that regular fudge. Right out of the fridge it is perfect, but if it sits out for awhile, it does get quite soft.

Fudge

Ingredients

* 1/2 cup unsweetened cocoa powder
* 4 cups powdered sugar
* 1/2 cup almond milk
* 2 tablespoons dairy-free margarine (I use Earth Balance)
* 1 teaspoon hazelnut extract or vanilla extract or mint extract
* 1/2 cup dairy free chocolate chips

Directions

1. In a large bowl, sift together icing sugar and cocoa powder. Stir in chocolate chips.
2. In a medium saucepan, bring the almond milk and non-dairy margarine to a boil, over medium-high heat, careful not to burn. Using a whisk, stir constantly.
3. Once boiling, remove from heat and stir in icing sugar mixture, until combined well and chocolate is melted.
4. Stir in extract.
5. Spread into a 8x8 silicone pan and refrigerate until solid. If you don't have a silicone pan, you'll want to lightly grease your pan.
6. Cut into small pieces.

Friday, December 18, 2009

Raw Coconut Pie


So... this recipe was originally called a "raw cheesecake", but the coconut flavor is so predominant, I am renaming it. :) I suppose if you used a different kind of oil, it would be more mild, but the crust would still have alot of coconut flavor. To be honest, I think the crust is the best part though!

Raw Coconut Pie

Ingredients

* 2 cups raw macadamia nuts
* 1 1/2 cups raw cashews
* 1/2 cup pitted medjool dates
* 1/4 cup dried coconut
* 6 tablespoons coconut oil, melted (gently warmed)
* 1/4 cup lime juice
* 1/4 cup raw agave nectar or honey
* 1/2 sun-dried vanilla bean or you can just use 1 ts vanilla extract
* Optional: 3 cups mixed berries, such as blueberries and raspberries

Directions

1. Place macadamia nuts in large bowl, and cover with cold water. Place cashews in separate bowl, and cover with cold water. Soak nuts 4 hours, then rinse, drain, and set aside.
2. Pulse macadamia nuts and dates in food processor to a sticky crumb-like consistency. Sprinkle dried coconut on bottom of 8-inch pie pan. Press macadamia nut mixture onto coconut to make crust.
3. Place cashews, coconut oil, lime juice, agave nectar or honey, and 6 Tbs. water in bowl of food processor. Scrape seeds from vanilla bean into food processor bowl, and purée until smooth. Pour mixture onto crust, and freeze 1 to 2 hours, or until firm. Remove from freezer, slice while frozen, and transfer to serving platter. Defrost in fridge 1 hour, or on countertop 30 minutes; top with berries if desired and serve.

Wednesday, December 16, 2009

Spicy Peanut Sauce

This sauce was suggested as a topping for kelp noodles and vegetables. I thought the proportions in the recipe were WAY off, so I am not reprinting the whole thing here, but the sauce was good enough I wanted to share it. It would be great on noodles, chicken, veggies, all sorts of things I think!

Spicy Peanut Sauce

2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil

In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy sauce until smooth. Whisk in the canola oil and check for seasoning.

Almond Cookies

So.... hmm... I wasn't sure about including this recipe as I originally only wanted to put things on here I thought were really good. I didn't think these were bad, but they weren't great either. Mainly, they had a sort of bitter taste I am not sure about. My husband swears xylitol has an aftertaste. I have never noticed it but am wondering if that was what I was picking up on in these. Or maybe too much almond extract? Not sure.... If you make them with sugar, and they are great, let me know. :)

Almond Cookies


Ingredients

* 2 cups almond flour
* 1/2 cup sugar or xylitol or Splenda if you are doing low carb
* 1/2 cup softened butter flavor Earth Balance
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 egg

Directions

1. Preheat oven to 300°F.
2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.

Monday, December 14, 2009

Raw "Burgers"

Another wow! One of my favorite raw dishes I have made so far. And endless possible variations! One note: although it was called a burger, it wasn't like something you could pick up. You could for sure wrap it in lettuce or something like that though.

Live Garden Burger

Ingredients

* 1 cup walnuts (or your favorite nuts)
* 2 carrots, chopped
* 1/2 medium sweet onion, chopped
* 1/2 tablespoon raisins (I used sultanas but they also suggest honey or very ripe bananas)
* 1/2 tablespoon oil
* 1/2 tablespoon Old Bay spice mix
* paprika for garnish, optional

Directions

1. Grind the nuts in a food processor.
2. Add the rest of the ingredients and grind it up.
3. Form into balls, cutlets, or fillets and sprinkle with a little paprika if desired
before serving.
4. If the mixture is not firm, you can also add something like ground flax seeds, chia seeds or nutritional yeast.

Raw Crackers


NOTE: Requires a dehydrator.

Wow, my first attempt at raw crackers, and I couldn't be more pleased. This makes me really wish I had a nice, square dehydrator! I had a hard time spreading them or getting them into any regular shapes from a circle! I had no luck with the scoring, so I am wondering if they were not thin enough, but just leaving them on one side the whole time worked out fine! The original recipe said they taste kindof like Cheese Itz, and I was thinking no way! But they do. I even had a friend try them, and the first thing she said was, "Do these have cheese in them?" Also, I am moving away from using flax seed, so I plan to try it with chia next time.


Raw Crackers

Ingredients

* 1 cup sunflower seed
* 1 cup brazil nut
* 1 cup almonds
* 1 tomato
* 1 cup red pepper, diced
* 1/4 cup flax seed, ground
* 1/4 ts cumin
* 2 teaspoons salt

Directions

1. Soak sunflower seeds, brazil nuts, and almonds for 4 hours.
2. Add all ingredients to food processor and process until as smooth as desired.
3. Spread out on teflex sheet, fruit roll up tray, or waxed paper and dehydrate for about 24 hours. After approximately 8 hours you can cut the crackers to desired size and flip.