Thursday, October 18, 2012
Tuesday, October 26, 2010
4 Portobello caps, washed with stem off
1 cup Seared Spinach, divided
1/4 cup crumbled Goat Cheese, divided
1 Zucchini, halved and sliced thinly lengthwise, divided
1 half Red or Yellow onion sliced thinly in rings, divided
1 half cucumber thinly sliced in rounds, divided
1 Red Bell Pepper, sliced in rounds, divided
1 Roma Tomato, sliced, divided
Extra Virgin Olive Oil, coldpressed or first coldpressed
Real or Himalayan Salt
Assemble sandwich by taking one mushroom cap and filling with an 1/8 cup of crumbled goat cheese. Then layer your sandwich first with 1/4 cup Seared Spinach, then onion through tomatoes. Season layers of veggies with salt and pepper to your liking. Finish layers with another 1/4 cup of spinach and place another mushroom cap over the top.
Lightly brush olive oil on the top of each cap. Season caps with salt. Heat a panini press on lowest setting. Press portobello sandwich carefully between heated press (you can do this with a skillet and heavy pan too). Cook for 8-10 minutes for thick mushrooms and 5-7 for thin to medium thickness. You really are trying to smash the mushroom caps so that it will be easier to eat so try not to over cook, losing out on nutrients.
Repeat the above instuctions with the remaining ingredients.
When sandwichs are ready to serve, cut into halves or quarters giving each person only a half of each sandwich. These suckers are huge and filling!
Thursday, September 23, 2010
Wednesday, June 2, 2010
2 ripe medium AVOCADOS!!!
1/2 cup unsweetened cocoa powder
1/2 cup agave
1 tsp pure vanilla
Blend the insides of the avocados in a food processor or blender in till smooth. Add the remanding ingredients and process again till fully blended. Your pudding should turn out to be smooth, rich, and chocolaty! You may enjoy right away but it's better served chilled. This is also delicious topped with bananas, strawberries or even raspberries. Enjoy!
* Verdict from my kid taste testers ~ I served this to four kids ages 10, 7, 5 and 3. Next time I will double the recipe because they all LOVED IT! They were absolutely clueless it was made from avocado. My 10 year old hates, I mean HATES avocado and he was licking him bowl asking for more. I will be keeping this one a secret for awhile, but I sure can't wait to tell him. ;)
Monday, May 3, 2010
2-3 Cod Fillets
2-3 tablespoons Braggs Liquid Aminos
1 tablespoon Extra Virgin Olive Oil
Red Cabbage, super thinly sliced
6-8 Sprouted Corn Tortillas
6-8 Lime wedges
1/4 cup Vegenaise
1/4 cup Plain Yogurt
Dairy Free White Sauce:
1/2 cup Vegenaise
Juice from 1/2 Lemon, then to taste
Marinate cod in Bragg's Liquid Aminos and olive oil for a few minutes. Prepare a skillet pan on medium high heat. Cook cod in skillet for 3-5 minutes then flip and cook other side for another 3-5 minutes until lightly browned and flakes.
While cod is still warm prepare fish tacos. Layer tacos first with tortilla, fish, then cabbage. Top with white sauce and sprinkle with lime wedge juice.
Thursday, April 15, 2010
1/2 cup Honey
1/4 cup Orange Juice
1 Orange, unpeeled and sliced thin (discard ends)
3/4 cup Earth Balance or other butter substitute
3/4 cup Agave
2 large Eggs or egg substitute
1 tablespoon grated Orange Peel
1 1/2 cups Whole Wheat Pastry Flour
1 teaspoon non-aluminium Baking Powder
1/4 teaspoon Real Salt
1/3 cup whole Goat's Milk
In a 9-10 inch nonstick, oven proof pan (sloping sides preferred) add honey and orange juice. Heat on medium-high cook without stirring until mixture starts to thicken and becomes foamy (temperature reading should be about 230 degrees). Tilt the pan slightly to get a good temperature reading. It cooks fairly quickly so use caution. Let it cool to thicken as you set it aside.
In a large bowl add butter substitute through orange peel and beat with a mixer until smooth.
In a different bowl add all dry ingredients and whisk together until fully incorporated. Add about half of the flour mixture to butter substitute mixture and beat together. Add milk and beat together then add the rest of the flour mixture and beat again until smooth and creamy.
Place orange slices over thickened honey in an aesthetically pleasing circle spiral. Gently pour cake batter over the orange slices and honey. Be careful not to push oranges out to the edge of pan like I did wink, wink.
Bake at 350 degrees until toothpick from the center of the cake comes out clean. This will take about 30-40 minutes. Let cake cool for 5-10 minutes. Then, invert cake on to a flat plate. Be careful as the hot syrup may spill out.
Let the cake cool completely and refrigerate until you serve.
Tuesday, April 13, 2010
4 cups small Broccoli Florets
2 stalks Celery, chopped
1 1/2 cups Grapes, halved
1 cup Raisins
1/4 cup raw Sunflower Seeds
1 tablespoon Shallots, minced
1/2 cup Veganaise
3 tablespoons Agave or Honey
1 tablespoon Raw Apple Cider Vinegar
In a large bowl combine first six ingredients.
In a small bowl combine veganaise, agave, and vinegar. Whisk until creamy. Pour over broccoli mixture and toss well. For best results chill overnight or for 6-8 hours.