This salad sells out in record time. Good thing its fast and easy
5 apples washed and chopped with peel on! (I like to use a variety of apples just because i have that ability working at the store but any sweet apple will work).
2 stalks celery washed and chopped fine
1 cup walnuts chopped and toasted in the oven for about 7 mins at 350
2 cups baby spinach
1/4 cup dried cranberries
1/4 cup plump raisins( not the ones you've had in the cupboard since last year that are little rocks lol)
2 tbsp lemon juice
Dressing:1 1/4 cup veganaise
1 tbsp curry powder
1 tsp cumin powder
1 tsp chili powder
Mix together dressing ingredients and set aside.
Method:
Mix together apples and lemon juice and stir well. Add celery, nuts, spinach and dried fruit. Mix well then add dressing mixture and serve.
Friday, 10 May 2013
Orange Pecan Cherry Scones
My mom used to make beautiful tea braids that we all loved and these are just as good and less work..sorry mom :)
2 1/2 light spelt
1/4 cup sugar
2 tbsp icing sugar
1/2 cup dried tart cherries or dried cranberries if you can't find them
2 large oranges
1/2 cup earth balance..I always keep this in the freezer for making these or vegan pastry it's a must
1/2 cup vegan milk or so...sometimes it takes a bit more
1 tbsp baking powder
1/2 tsp salt
1/3 cup chopped pecans
1 tsp almond extract
Glaze:1 cup Icing sugar, Zest of one orange, 2 tbsp fresh orange juice, 1 tsp almond extract
Preheat oven to 350
Mix together flour, salt, baking powder, icing sugar, zest, sugar, and almond extract. Stir well. Add cold earth balance and using a pastry blender mix in dry ingredients like you would if you were making pastry. If you have a food processor you could just pulse the mixture till fine crumbs. Add cherries, pecans and add just enough vegan milk till mixture just holds together like biscuits. I like to use my hands to do this mixing because I can feel when there's enough milk. Lightly squeeze a handful of dough. If it holds together it has enough milk. If you add a bit too much it'll still be good but be more of a drop biscuit dough.
I sometime use an ice cream scoop to make these at work just to make them all exactly the same size!
On a cookie sheet lined with parchment form dough into a flat circle about 1 and 1/2 inch thick. Cut into 6 or 8 triangles, which ever you prefer and space out evenly on baking sheet. Bake till just starting to brown and are slightly firm when pressed with a finger approx 15-20 mins.
let cool 5 mins and drizzle with glaze
2 1/2 light spelt
1/4 cup sugar
2 tbsp icing sugar
1/2 cup dried tart cherries or dried cranberries if you can't find them
2 large oranges
1/2 cup earth balance..I always keep this in the freezer for making these or vegan pastry it's a must
1/2 cup vegan milk or so...sometimes it takes a bit more
1 tbsp baking powder
1/2 tsp salt
1/3 cup chopped pecans
1 tsp almond extract
Glaze:1 cup Icing sugar, Zest of one orange, 2 tbsp fresh orange juice, 1 tsp almond extract
Preheat oven to 350
Mix together flour, salt, baking powder, icing sugar, zest, sugar, and almond extract. Stir well. Add cold earth balance and using a pastry blender mix in dry ingredients like you would if you were making pastry. If you have a food processor you could just pulse the mixture till fine crumbs. Add cherries, pecans and add just enough vegan milk till mixture just holds together like biscuits. I like to use my hands to do this mixing because I can feel when there's enough milk. Lightly squeeze a handful of dough. If it holds together it has enough milk. If you add a bit too much it'll still be good but be more of a drop biscuit dough.
On a cookie sheet lined with parchment form dough into a flat circle about 1 and 1/2 inch thick. Cut into 6 or 8 triangles, which ever you prefer and space out evenly on baking sheet. Bake till just starting to brown and are slightly firm when pressed with a finger approx 15-20 mins.
let cool 5 mins and drizzle with glaze
Cinnamon Bun Muffins
These will probably be the best muffins of your life if you love cinnamon buns like I do.
2 1/2 cup light spelt flour
1 cup ground almonds
1/2 tsp salt
2/3 c sugar
1 tbsp baking powder
1/2 cup earth balance melted
2 tbsp flax mixed with 1/3 cup water(let sit 5 mins)
11/2 cup Vegan milk-I like to use the fresh coconut milk from So Nice
2 tsp vanilla
1/4 cup currants
Swirl:
1/3 cup earth balance
1/3 cup brown sugar
2 tbsp spelt flour
1/3 cup finely chopped pecans
1 tbsp cinnamon
12 or so pecan halves
Glaze: 1 cup icing sugar with 3 tbsp vegan milk and a tsp of vanilla
Preheat oven to 350. Line 12 muffin tins with easy release muffin liners(parchment). Mix all ingredients for swirl as like crumb topping and set aside.
Mix together all dry ingredients. Mix together all wet ingredients. Add wet to dry and stir only about 4 times till just coming together. Add in swirl mixture. Stir a couple of times till just combined as per muffins, be careful not to over mix.
Using a ice cream scoop( I have one that is approx 1/3 cup and its perfect for home size muffins). Fill muffin cups and top with 1 pecan half.
Bake for approx 15-20 mins or until toothpick comes out clean. Let cool 5 mins then remove from pan and drizzle with glaze. Let glaze set and serve...YUM!
2 1/2 cup light spelt flour
1 cup ground almonds
1/2 tsp salt
2/3 c sugar
1 tbsp baking powder
1/2 cup earth balance melted
2 tbsp flax mixed with 1/3 cup water(let sit 5 mins)
11/2 cup Vegan milk-I like to use the fresh coconut milk from So Nice
2 tsp vanilla
1/4 cup currants
Swirl:
1/3 cup earth balance
1/3 cup brown sugar
2 tbsp spelt flour
1/3 cup finely chopped pecans
1 tbsp cinnamon
12 or so pecan halves
Glaze: 1 cup icing sugar with 3 tbsp vegan milk and a tsp of vanilla
Preheat oven to 350. Line 12 muffin tins with easy release muffin liners(parchment). Mix all ingredients for swirl as like crumb topping and set aside.
Mix together all dry ingredients. Mix together all wet ingredients. Add wet to dry and stir only about 4 times till just coming together. Add in swirl mixture. Stir a couple of times till just combined as per muffins, be careful not to over mix.
Using a ice cream scoop( I have one that is approx 1/3 cup and its perfect for home size muffins). Fill muffin cups and top with 1 pecan half.
Bake for approx 15-20 mins or until toothpick comes out clean. Let cool 5 mins then remove from pan and drizzle with glaze. Let glaze set and serve...YUM!
Friday, 18 January 2013
Gluten Free Mango Quinoa
Sometimes work can be a challenge. This year with the frost in California wiping out a lot of organic produce, shelves were bare and it was time to get the creativity flowing. This day there were only red bell peppers and Mangoes. Did I mention I LOVE MANGOES!
1 cup Quinoa
1 chickenless chicken cube. I used edward and son brand.
1 large mango or 2 small mangos cubed
1/4 cup chopped fresh cilantro
1.5 tsp chili powder
1/8 tsp chili flakes
2 tbsp lime juice
2 tbsp rice vinegar
2 tbsp lite tamari wf
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 tsp granulated garlic
2 tbsp sesame oil (untoasted)or any lite flavoured vegetable oil
1 small red bell pepper seeded and diced
1/2 small red onion peeled and diced
In a medium sized pot bring 1 cup quinoa, 2 cups water and 1 chickenless chicken cube to a boil. Reduce heat to medium low and allow to cook till all water has been absorbed(i don't cover my quinoa this method works better for me as I get a drier end product)
In a small bowl add, lime juice, rice vinegar, tamari, brown sugar, ginger, garlic, toasted sesame oil, sesame oil or veg oil.Toss in Mango. Reserve.
Let quinoa cool then add chopped veggies, cilantro, toasted sesame seeds and salad dressing with mango.
Serve.
1 cup Quinoa
1 chickenless chicken cube. I used edward and son brand.
1 large mango or 2 small mangos cubed
1/4 cup chopped fresh cilantro
1.5 tsp chili powder
1/8 tsp chili flakes
2 tbsp lime juice
2 tbsp rice vinegar
2 tbsp lite tamari wf
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 tbsp brown sugar
1/4 tsp ground ginger
1/4 tsp granulated garlic
2 tbsp sesame oil (untoasted)or any lite flavoured vegetable oil
1 small red bell pepper seeded and diced
1/2 small red onion peeled and diced
In a medium sized pot bring 1 cup quinoa, 2 cups water and 1 chickenless chicken cube to a boil. Reduce heat to medium low and allow to cook till all water has been absorbed(i don't cover my quinoa this method works better for me as I get a drier end product)
In a small bowl add, lime juice, rice vinegar, tamari, brown sugar, ginger, garlic, toasted sesame oil, sesame oil or veg oil.Toss in Mango. Reserve.
Let quinoa cool then add chopped veggies, cilantro, toasted sesame seeds and salad dressing with mango.
Serve.
Gluten Free Coconut Mango Muffins
Hey Peeps. Ive notice the Wheat Belly is #1 on the Best Sellers list so I've been doing some more recipes for you that are a healthier alternative to most GF recipes you'll find around and these babies are sooo good. If you love mangos and coconut you'll love it.These muffins will not rise like regular muffins but are just as good if not better.
**I have made some amendments for those of you would prefer lower sugar and fat. These changes do not affect the flavour just the sweetness. Follow ingredients but change maple syrup and coconut oil amounts to 1/2 cup instead of 3/4 and increase mango nectar by 1/4 cup. Those changes will give you a muffin with approx 196 calories, 21 grams carbohydrate(less than a medium apple), 12 grams healthy fats, 4 grams protein according to My fitness Pal calorie calculator.**
2 small Mangos or one large, peeled and diced
3 small limes or 2 large zest and juice
2 tbsp ground flax or whole chia seeds
3/4 cup coconut oil, melted
2 cups gf oat bran
1/4 cup coconut flour
2 cups ground almonds
1 cup desicated coconut
1 tsp almond extract
3 tbsp arrowroot starch
3/4 cup maple syrup
1 3/4 cup mango nectar
2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350. Pour juice of 3 small limes and their zest over diced mangos and let sit while making batter. Mix together all dry ingredients and stir then add all wet ingredients. Don't worry about any fancy techniques as you can't over mix gf muffin batter so don't worry about anything. Add mangoes and stir. Let batter sit about 30 mins. Line muffin tins with muffin cups. Bake for approx 24 mins or until not soft when lightly touched and slightly browned.
Let sit in pan till mostly cool or they will crumble gf baking has no gluten so the only thing holding them together is the tinest amount of starch and a prayer. Just kidding. Once cooled they are pretty sturdy for gf and tender lovely muffins.
This recipe will make 24 muffins.
**if you want you can freeze this muffin batter in the muffin trays and bake them off bit by bit. Do everything like you were about to bake them and put in the freezer. Place frozen muffins in a container or bag in the freezer. To bake remove from freezer and into muffin pan. Allow to thaw then bake as usual. Baking time may vary a bit.
**I have made some amendments for those of you would prefer lower sugar and fat. These changes do not affect the flavour just the sweetness. Follow ingredients but change maple syrup and coconut oil amounts to 1/2 cup instead of 3/4 and increase mango nectar by 1/4 cup. Those changes will give you a muffin with approx 196 calories, 21 grams carbohydrate(less than a medium apple), 12 grams healthy fats, 4 grams protein according to My fitness Pal calorie calculator.**
2 small Mangos or one large, peeled and diced
3 small limes or 2 large zest and juice
2 tbsp ground flax or whole chia seeds
3/4 cup coconut oil, melted
2 cups gf oat bran
1/4 cup coconut flour
2 cups ground almonds
1 cup desicated coconut
1 tsp almond extract
3 tbsp arrowroot starch
3/4 cup maple syrup
1 3/4 cup mango nectar
2 tsp baking powder
1/2 tsp baking soda
Preheat oven to 350. Pour juice of 3 small limes and their zest over diced mangos and let sit while making batter. Mix together all dry ingredients and stir then add all wet ingredients. Don't worry about any fancy techniques as you can't over mix gf muffin batter so don't worry about anything. Add mangoes and stir. Let batter sit about 30 mins. Line muffin tins with muffin cups. Bake for approx 24 mins or until not soft when lightly touched and slightly browned.
Let sit in pan till mostly cool or they will crumble gf baking has no gluten so the only thing holding them together is the tinest amount of starch and a prayer. Just kidding. Once cooled they are pretty sturdy for gf and tender lovely muffins.
This recipe will make 24 muffins.
**if you want you can freeze this muffin batter in the muffin trays and bake them off bit by bit. Do everything like you were about to bake them and put in the freezer. Place frozen muffins in a container or bag in the freezer. To bake remove from freezer and into muffin pan. Allow to thaw then bake as usual. Baking time may vary a bit.
Friday, 23 November 2012
Gluten Free Curried Rice And Lentil Salad
This is a really flavourful recipe that is getting really great reviews. Can be served warm for a main dish with salad because of the lentils it makes a really satisfying dish especially for a cold winter day. YUM!
1 cup lentils, Brown or dupuy(not red or yellow)
2 cups Country or wild rice mix: we carry country mix in bulk at Market organics or you could use a lundberg or other brand wild rice mix. They have brown rice and wild mixed together if you can't find either.
1 cup lentils, Brown or dupuy(not red or yellow)
3/4 tsp salt
1 tbsp curry powder
1/2 tsp ground ginger
1 tsp cumin
1/4 tsp pepper
1/2 cup mango chutney
1/3 cup lemon juice, I used bottled
1/2 cup rice bran or other light flavored oil
1/2 bunch green onions sliced
1 stalk celery chopped fine
1/2 cup raisins
1 handful of parsley washed well and chopped
Cook rice mix according to directions. At same time place lentils in a medium size pot. Cover lentils with 4 cups water let cook till lentils give when pressed lightly between two fingers. Lentils will cook way faster than the rice. Approx 20 mins check for doneness then drain and make dressing.
While waiting place all spices, chutney, lemon and salt together and let marinate while rice cooks(do not add oil yet or the spices won't infuse the lemon juice).When rice is done put into large bowl with raisins and let cool for approx 15 mins. Add oil to marinating dressing then add lentils, veggies and dressing to rice mixture and stir well. Eat right away or eat as cold salad.
Gluten free Buffalo Cauliflower
If you love hot wings you'll love this recipe. Even if you don't like cauliflower, just ask my daughter Paige who apparently hates cauliflower but ate probably a half of a whole cauliflower dressed up as a vegan hot wing of sorts.
Buffalo Cauliflower
1 head cauliflower cut up into chicken wing sized florets
1/4-1/3 bottle of hot sauce or more, use your favourite
2-4 tbsp vegetable oil something light tasting such as grapeseed or rice bran depends on size of cauliflower
1/4 c plain rice crackers or Lundberg tortilla chips crushed fine or wizzed around in the food processor
2 tbsp corn meal it keeps its crunch and is a great textural component!
1/2 c nutritional yeast just cuz its yummy and rounds out the flavour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt and a sprinkle of pepper
Preheat oven to 450
In a large bowl toss cauliflower with ingredients above. Mix well then spread on a cookie sheet lined with parchment paper. Place in oven for 10 mins then stir and put back in oven for 5 minutes-ish increments until fork tender(stir each time you check for doneness).
Yummy dipping sauce:
1 c veganaise
2 tbsp lemon juice, I just used bottled
1/4 c Nutritional yeast
1/2 tsp pepper
pinch salt
Mix and use as dip!
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