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Raw, Vegan, Sugar-Free Red Velvet Fudge

November 30, 2011 By 8 Comments

When Food Network first offered up their Fall Fest calendar, there were a number of ingredients that I was excited to work with…then there were a few that made me think:

“What on earth am I going to do with those?”

This is one of those weeks.

You see, I don’t normally work with beets.

In fact, I can only think of one time I have ever purposely gone out and purchased beets…and that was only because I knew I needed to try this yummy flourless chocolate cake recipe.

I made it, I loved it, I never bought another beet.

I don’t have anything against beets; one might say that I really enjoy them!

Heck, beets are low in calories and they are jam packed with goodness…lots of vitamin C, Iron, Magnesium; packed with fiber and potassium…Nutritionally speaking, beets are something we should be eating on a regular basis.

Their brilliant red hue is like nothing else.

It’s just…well…what do you do with beets anyway?

Fortunately, this week’s Food Network Fall Fest is bound to be loaded with brilliant ideas and ways to incorporate this beautiful vegetable in to your diet.

And here’s mine…

Inspired by Elana’s Purple Velvet Torte, I knew chocolate and beets are a perfect pair.

We are deep in the holiday season, and the red from the beets makes me think: red velvet.

After a week of celebration though, with Thanksgiving and birthday parties galore…I really didn’t want another cake.  Heck, I really didn’t want to turn on my oven.

What I did want, though, was something uniquely different that would be memorable, delicious, and quickly become a treasured classic for my family and yours.

Then I thought…what is my favorite treat?

Fudge!

Soft, melt in your mouth, creamy sweet piece of heaven, no one will ever guess that this dessert is loaded with fruits and vegetables yet has no sugar or dairy, or that it takes only minutes to make.

Because this fudge is free from the traditional sugars that keep regular fudge in that tender-yet-firm stage, I will warn that this is a dessert best served straight from the refrigerator.  It is a bit softer than traditional fudge, but is still firm enough to serve as a finger-food.

While this recipe is like nothing I have made before…it is one that I look forward to enjoying time and time again (that is, if I can keep my husband away from it!).

Happy Holidays!

 

Print
Raw, Vegan, Red Velvet Fudge (Gluten-Free, Dairy-Free, Grain-Free, Sugar-Free, Nut-Free, Egg-Free, Soy-Free)

Ingredients

  • 2 c Dates (about 50), soaked 1 hour
  • 1 c Shredded Beets (about 2)
  • 1 Large Avocado
  • 1 c Cocoa Powder
  • ½ c Coconut Oil
  • 1 Tbs Vanilla
  • 30 drops Vanilla Crème Liquid Stevia
  • 1 c Unsweetened Shredded Coconut

Instructions

  1. Place dates, beets, avocado, cocoa powder, coconut oil, vanilla and stevia into blender. Beginning on low speed, quickly increase to highest blending speed while tampering ingredients down. Continue to process until all ingredients are very smooth, almost pudding like.
  2. Spread fudge evenly into parchment lined square cake pan, top with shredded coconut.
  3. Refrigerate for 20-30 minutes before slicing into squares and serving promptly.
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Enjoy!

For more beet-inspiration, please visit these beautifully red recipes:

 

Bay Area Foodie: Baked Beet Ravioli

Thursday Night Dinner: Roasted Beets and Walnut Encrusted Goat Cheese

What’s Gaby Cooking: Farro Beet and Herb Salad

My Angel’s Allergies: Roasted Beet and Potato Vinaigrette Salad

Cooking Channel: Garlicky Beet Salad With Walnuts and Dates

The Sensitive Epicure: Simply Sauteed Beets

FN Dish: Top 3 Beet Salad Recipes

Big Girls Small Kitchen: Beet Salad With Crispy Leeks and Bacon

Napa Farmhouse 1885: Roasted Beet Salad With Bacon Vinaigrette

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , , , ,

Easy as Pie (Crust) v2

November 24, 2011 By 7 Comments

I have a confession to make…

My Easy as Pie (Crust), no matter how great, is not my favorite recipe.

The flavor is spot-on.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice…

But when it comes to bake-in-the-shell recipes, I often struggle to keep this crust from burning.

This is something I have worked to improve for more than a year now.

Finally…in the baking frenzy that happens the night before Thanksgiving (and often into the weee hours of the morning)…finally, I feel I have mastered a gluten-free, dairy-free, high protein and no refined sugar pie crust.

Even better?

Just like my original recipe, there is no need to roll this one out.

This Easy as Pie (Crust) v2 is a press-and-go crust.

So on this day of Thanksgiving, I hope to bring you a bit of comfort, a solution to the difficulty you may have had, and a means to provide your family with the traditional, flaky, butter crust they so readily deserve.

 

Print
Easy as Pie (Crust) v2

Ingredients

Instructions

  1. In large bowl, blend together blanched almond flour, palm sugar and shortening using a fork or a pastry knife. Once fully incorporated, slowly add non-dairy milk until the batter is moist enough to create a ball. Be careful not to get the dough too wet, this can make it difficult to work with.
  2. Press dough into 9-inch pie pan, spreading evenly down the bottom and up the sides.
  3. Cook pie recipe as directed.
  4. Makes 1-9inch Pie Crust
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Be sure to stop by and visit my previous post for more fantastic holiday ideas and solutions.

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , ,

Vegan Cheese Ball (Gluten-Free, Dairy-Free, Grain-Free and Soy-Free, too!) & Thanksgiving Round-up

November 23, 2011 By 7 Comments

I don’t know about you, but up until a few years ago, cheese balls were a staple at our holiday gatherings.

Then, my daughter was diagnosed with a milk allergy.

Things like cheese balls, cranberry relish covered cream cheese and cheese fondue quickly fell by the wayside.

Over the last year though, I have taken an extreme interest in nut-cheese’s (or cheeze), and have learned to make those recipes I used to love in a new and exciting way!

This week, and I took an inventory of the items we have on hand, made purchases at the grocery store, and quickly eliminated certain items that I would simply not obtain on time…I made note of the amount of raw cashews we had on hand.

You see, raw cashews are the key ingredient in anything I make that includes a cream-cheese flavor or texture.  1-3 cups generally is enough for one recipe.

And I only had 3 cups left. <pout>

To be on the safe side, I visited with my local supplier to see if I could purchase more…

They were out, too.

Knowing that I would only be able to really work with one recipe…I was determined to make it something spectacular.

Funny thing is, to many, a cheese ball is just a cheese ball.  Try going year, or even a life-time without one.

Trust me, this is a spectacular event.

The result of endless trial and error over the last year, I believe this final recipe has just the right balance of flavor and texture…even my dairy-loving children and hubby were quickly asking for more.

My dairy-free daughter?
The sweet child who has never known the pleasure of creamy cheese, pungent flavor carried on a crisp bed of cracker or vegetable?

She is hooked.

With a little luck and some quick cupboard reconnaissance, I pray that you, too, will be able to enjoy this fantastic appetizer with those you love.

Happy Thanksgiving!

Vegan Cheese Ball (Gluten-Free, Dairy-Free, Grain-Free and Soy-Free, too!)

3c Raw Cashews, soaked 1-3 hours

1 Tbs Lemon Juice

2 Tbs Dried Oregano*

1 Tbs Garlic Powder*

1 Tbs Onion Powder*

1 Tbs Dried Parsley*

1 Tbs Palm Sugar*

2 tsp Sea Salt*

1 tsp Ground Black Pepper*

1 tsp Dried Basil*

¼ tsp Dried Thyme*

¼ tsp Celery Salt*

2 oz Jar Diced Pimentos, drained and rinsed then dried thoroughly.

¼ c Sun-Dried Tomatoes (about 8 halves), diced

1 c Parmesan Cheeze Sprinkels**

1 c Whole Pecans or Walnuts, chopped finely

 

Using high-speed blender, blend together raw cashews, lemon juice, oregano, garlic powder, onion powder, parsley, palm sugar, sea salt, black pepper, basil, thyme and salt.  Blend on highest setting, tampering as needed, until cream cheese-like texture has been achieved (approximately 3 minutes in a Vitamix). Put cream-cheese mixture into a large mixing bowl. Carefully fold in diced pimentos, sun-dried tomatoes and cheeze sprinkles.

Divide mix into two even sections, form two-separate balls and roll each in the finely-chopped walnuts.

Serve with your favorite vegetables, gluten-free crackers or pretzels.

Makes two cheese balls, serves approximately 12-16 people.

Have a very happy Thanksgiving! xoxo

 

*These seasonings effectively make up what you would find in a packet of Italian Salad Dressing Mix. I have been told that Good Seasons Italian Salad Dressing & Recipe Mix is Vegan, although it does contain corn-derived ingredients which would keep this from being a grain-free dish. Even so, I have used this in the past and can confirm the flavor is excellent with this
brand.  Good Seasons Italian Salad Dressing & Recipe Mix is gluten-free and dairy-free, so if you need an alternative to the number of seasonings listed here…Good Seasons is a safe bet!

 

**To make this recipe purely-paleo, simply omit the Nutritional Yeast Flakes from the Parmesan Cheeze Sprinkles recipe, the flavor of parmesan will still be there, just not as exact.

 

Still looking for more Thanksgiving dishes for your feast?  Here are some of my favorites (all of which you still have time to make)  Enjoy!

 

Drinks:

A Kid Friendly Pumpkin Cider “Latte” (Paleo Parents)

Eggnog (Dairy-Free, Casein-Free, Soy-Free)

Velvety Pumpkin Spice “Latte” and Five Other Kid-Friendly Seasonal Hot Beverages (GFE-Gluten Free Easily)

 

Appetizers:

GF/CF Baked Vegan Jalapeno Poppers

Creamy Pumpkin Fruit Dip

Sausage Cheeze Balls

Easy Vegan Ranch Dip (Perfect for your veggie trays!)

 

Starters & Sides:

Butternut Squash Pear Soup

Individual Stacked Salad Recipes (The Whole Gang)

Candied Sweet Potatoes (Adventures of a Gluten-Free Mom)

Clementine Pecan Cranberry Sauce (Gluten-Free, Dairy-Free, Vegan)

Twice Baked, Vegan Garlic Mashed Paleo ‘Potatoes’ (Mashed Cauliflower)

Mashed Cauliflower (Elana’s Pantry)

Fried Apples (Gluten-Free, Dairy-Free, Soy-Free, Vegan) (Great as a side or a dessert!)

 

Stuffing (A category in and of itself)

Cornbread Stuffing/Cornbread Dressing (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

Cranberry Apple Stuffing (Elana’s Pantry)

Crunchy Rice Dressing (GFE-Gluten Free Easily)

Quinoa Cranberry Pecan Stuffing (Gluten-Free, Dairy-Free, Soy-Free, Casein-Free, Vegan)

 

Desserts:

Easy as Pie (Crust)

Blueberry Cobbler (Gluten-Free, Dairy-Free, Grain-Free, Vegan)

Gluten-Free Pumpkin Honey Spice Cookies (Adventures of a Gluten-Free Mom)

Pecan Pie (Gluten-Free, Dairy-Free, Casein-Free, Corn-Free)

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

Thirteen Pumpkin Recipes (GFE-Gluten Free Easily)

Vegan Red Velvet Whoopie Pie (Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free)

Sugar-Free Raw Vegan Pumpkin Pie, in a Jar

Vegan Pumpkin Pie (Gluten-Free, Dairy-Free, Casein-Free, Soy-Free, Egg-Free)

 

The Star of the Show:

Balsamic Roasted Turkey with Apple stuffing (Elana’s Pantry)

Roast Turkey (Ginger Lemon Girl)

Other Thanksgiving Round-up’s You Should Read Tonight:

How to Have the Best Gluten-Free Thanksgiving and a Recipe Roundup (Adventures of a Gluten Free Mom)

November Go Ahead Honey, It’s Gluten Free Thanksgiving Recipe Roundup (Hosted by Real Sustenance)

Thanksgiving Tools to Make the Job Easier (The Whole Gang)

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , ,

Pumpkin Custard (Gluten-Free, Dairy-Free, Refined Sugar-Free)

November 16, 2011 By 19 Comments

You may have not yet noticed…but I am a lover of all things pumpkin.

Pumpkin dip, pumpkin with caramel, pumpkin pie….give me some pumpkin candles, pumpkin cookies and pumpkin muffins (gluten-free, dairy-free of course), and I’m a happy girl.

With so many holiday events going on, I knew it was high time for me to find a pumpkin recipe that is simple enough to go together quickly, yet big enough to serve a crowd.

Still…when I was invited to the Food Network Communal Table: Thanksgiving Edition; I wasn’t quite certain what to bring.

I make a mean cranberry sauce, and my dairy-free eggnog is always a hit, then again, I could always put a new twist into my favorite fudge recipes.

Even so, my mind kept returning to my beloved pumpkin and I knew I simply must find a way to create a dish worthy of such an event.

This Pumpkin Custard is not your typical pumpkin dessert…lighter in flavor than most pumpkin pie fillings, free of refined sugar and dairy, topped with a ‘sugar crust’ reminiscent of crème brulee… this recipe goes together easily yet is large enough to satisfy a crowd and gourmet enough to deserve a place on the communal table.

I hope you find many reasons to fill your holiday table with lovely dishes such as these…more importantly though, I pray you find the love, laughter and friendship you so openly deserve throughout the season.

Happy Holidays

Pumpkin Custard (Dairy-Free, Gluten-Free, Refined Sugar-Free)

4 eggs, beaten

3 ½ c Pumpkin Puree (cooked fresh or pure canned pumpkin)

2 c Palm Sugar, divided

1 can (13.65 oz) Full-Fat Coconut Milk

1 Tbs Vanilla

2 tsp Cinnamon

2 tsp Sea Salt

 

Pre-heat oven to 425f.  In large bowl, beat together eggs.  Slowly add in pumpkin, 1 ½ c palm sugar, coconut milk, salt, cinnamon, and vanilla. Pour mixture in large (2.5L) casserole dish, spreading evenly.  Sprinkle remaining ½ c palm sugar on top of the mixture.  Cook at 425f for 80-90 minutes or until knife, when entered, comes out clean.

Remove from heat and cool completely.  Serve cold.

Makes 8-10 servings.

Now pull up your favorite holiday chair, get your platter ready and enjoy the feast these Food Network bloggers have prepared just for you! xoxo

Cocktails, Appetizers, Soups and Salads:

Sweet Life Bake: Pumpkin Margarita

Easy Peasy Organic: Thanksgiving Ginger Cocktail

Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto

Mooshu Jenne: Green Salad

Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad

Jones is Hungry: Roasted Vegetable Salad

Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe

From My Corner of Saratoga: Curried Pumpkin Soup

Mains:

CIA Dropout: Turkey and Stuffles Roulades With Squash Mash

FN Dish: Alton Brown’s Good Eats Roast Turkey

My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:

Cafe Terra Blog: Cranberry Pumpkin Stuffing

Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes

Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing

The Sensitive Epicure: Oyster Dressing and Gravy

Daily*Dishin: Make-Ahead Mashed Potatoes Supreme

What’s Gaby Cooking: Rustic Herb Skillet Stuffing

Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes

Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing

The Cultural Dish: Cranberry Sauce

Desserts:

I Am Baker: Pumpkin Cake

Heather Christo: Pumpkin Vanilla Ice Cream Pie

And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)

Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans

Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie

Daydreamer Desserts: Cuban Diplomatic Pudding

Thursday Night Dinner: Red Wine Chocolate Cake

Napa Farmhouse 1885: Caramel Apple Pie

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , , , , ,

Creamy Pumpkin Fruit Dip

October 26, 2011 By 19 Comments

With less than a week before All Hallows’ Eve, stores are brimming with orange globes waiting to be carved into some magical piece of artistry.

When it comes to pumpkins though, why limit yourself to the simple orange, jack-o-lantern variety?


Beautiful yellows, greens and white await.

And not only are these lovely additions perfect for your pumpkin carving creativity, they are filled with glorious, vivid pulp that is often sweeter and easier to work with than the more traditional variety.

For this recipe, I chose to work with a beautifully light-green pumpkin I picked up at my local Farmer’s Market.

Inside you will find very sweet and vibrantly orange flesh, reminiscent of carrots and sweet potatoes.

Truly, this is a perfect choice for a raw recipe.

After having successfully debuted my Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar with rave review, I knew I wanted something equally good, but surprisingly different.

This Creamy Pumpkin Fruit Dip is the perfect companion for those lovely organic apples lining the shelves, delightfully decadent with pears, and pleasantly perfect with pineapple.

I have found that this dip actually grows sweeter in time, two to three days seeming to be the best timeframe to share with friends and family.

Prepare this tonight; you will have a perfectly delicious and delightfully different dish for your Halloween celebration.

Happy Halloween!

xoxo

Creamy Pumpkin Fruit Dip

1 c Firmly Packed Raw Pumpkin

1 c Raw Cashews, soaked 3+ hours

8 Whole Dates

½ Tbs Ground Cinnamon

1 tsp ground ginger

½ tsp ground cloves

½ tsp salt

15 drops Vanilla Crème Liquid Stevia

 

Place all ingredients in high-speed blender, in the order  listed.  With a Vita-mix, begin on  Variable 1 and quickly turn to Variable 10.  Tamper as needed.  Continue to process until mix is very smooth.

Serve with sliced, raw fruit.

Makes 4-6 servings

Be sure to visit these other tantalizing treats from this week’s Food Network Fall Fest:

What’s Gaby Cooking: Pumpkin Chocolate Chip Bars

The Cultural Dish: Pumpkin Waffles

Cooking With Elise: Pumpkin Chip Scones

CIA Dropout: Pumpkin Panna Cotta With Gingerbread

Haute Apple Pie Girls: Pumpkin Bread Parfait

I Am Mommy: Pumpkin Pancakes

Dishin and Dishes: Maple Pumpkin Creme Brulee

Virtually Homemade: Pumpkin Cream Cheese Muffins With Pumpkin Seed Streusel

Napa Farmhouse 1885: Pumpkin Pizza

Daydreamer Desserts: Pumpkin Fattigman

From My Corner of Saratoga: Baking Pie In The Pumpkin

FN Dish: The Ultimate Pumpkin Soup

Cooking Channel: Pumpkin Risotto

The Sensitive Epicure: Pumpkin Whoopie Pies With Molasses Marshmallows

Daily*Dishin: Pumpkin Praline Cheesecake

ZaikaZabardast: Pumpkin Jalebi

Mooshu Jenne: Pumpkin Nutella Bread

Big Girls Small Kitchen: Chocolate Chip Pumpkin Loaf

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , ,

Guest Post for Dixie Chik Cooks…Sugar-Free Raw Vegan Pumpkin Pie in a Jar

October 23, 2011 By 4 Comments

When my friend Shea asked if I would be interested in doing a guest-post on her site, I was extremely honored and a bit intimidated.

Anyone who followed our Ingredient Challenge Monday posts knows that, because of medical reasons, I live a gluten-free and dairy-free lifestyle, and Shea does not.

So how am I to create something worthy of my lovely friend’s page that will meet the needs of her readers, but still be safe for my household as well?

Luckily, fall is full of flavorful inspiration.

Right about now, children are sleeping with dreams of gummy bears and Hershey bars running through their heads.  Stores are brimming over with beautiful orange globes waiting for your creative nature to kick in.

And the air is quickly growing chill.

October is a great time to perfect holiday dishes and simply have fun with new flavors that are only available this time of the year.

These Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pies in a Jar are not just handy, they are delicious and nutritious.  The sweet caramel coupled with the smooth pumpkin filling; add in the slightest crunch of pecan, mmmmmmm heaven.

Best of all?  Because there is absolutely no cooking involved, it will take you no-time to turn those left-over pumpkin carvings into a decadent dish your family will want to enjoy time and time again.

Before I go into the recipe, let me say just a couple of things…

#1. As much as I would love to take credit for the overwhelmingly delicious caramel that tops this beautiful dessert, I must give credit to the ingenious recipe for Raw Snicker Bars
from VGAN JAR.

I had struggled to find the perfect, no-fail way to top the pumpkin pie portion of this recipe…something that was as easily portable and the perfect complement to this dessert, this
caramel certainly fit the bill.

#2. Why a jar? Well, I wanted something that was portable.  I like to surprise my kids with a dessert in their school lunch every now and then, especially when I can make that dessert jam packed with nutrition. They’re happy, I’m happy. We all win…

Really though, my family and I are looking at the possibility of going camping this Thanksgiving. In preparation, I am doing all I can to create the classic foods of this annual feast in a way that will be easy to bring with us, keeping my campfire labor to a minimum but our overall enjoyment to a maximum.

Expect to see at least one or two more jar-type desserts from me in the near future over at And Love it, Too!

#3. I like to use my blue canning funnel to pour each layer in…this makes the filling process much easier and keeps the mess to a minimum.  Yay!

#4. If you don’t want to use a jar, this recipe will fill a 9-inch deep dish pie pan quite nicely.

Without further adieu, I present this dish crafted just for you.

xoxo

Sugar-Free Raw Vegan Caramel Pecan Pumpkin Pie, in a Jar

Crust:

2c Blanched Almond Flour

1 Tbs Cinnamon

4 Tbs Coconut Oil, melted over low heat

 

Filling:

4c Raw Pumpkin, cubed

1-Large Ripe Avocado, peeled and seed removed

2c Pitted Dates

2 Tbs Coconut Oil, melted over low heat

3 tsp Ground Cinnamon

1 tsp Sea Salt

1 tsp Ground Ginger

½ tsp Ground Cloves

 

Topping:

16 Dates, soaked in water for at least 1 hour

½ c Agave Nectar

2 Tbs Coconut Oil

4 Tbs Water

½ c Crushed Pecans

8-12oz Jelly Jars with lids

In large mixing bowl, mix together the blanched almond flour and cinnamon.  Slowly add in the coconut oil, using a fork to combine, stopping when the dough resembles cookie crumbs.  Press ¼ c of crust mixture into each jar. Set aside.

In high-speed blender, add in pumpkin, avocado, dates, ginger, cloves, sea salt and coconut oil. For Vitamix, begin on Variable 1 and quickly increase to Variable 10. Tamper as needed.  Allow to blend until mixture is completely smooth.  Pour approximately ½ c into each jar. Set aside.

Clean your high-speed blender before moving on to the next step.

Blend soaked dates, agave nectar, coconut oil and water, on high until completely smooth, approximately 2 minutes.  Add about 1 Tbs to each jar.  Top with crushed pecans.

Refrigerate until ready to serve.

Serves 8

May this holiday season be filled with joy, laughter and lots of great food.

Thank you for this opportunity, Shea!

xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , ,

Twice Baked, Vegan Garlic Mashed Paleo ‘Potatoes’ (Mashed Cauliflower)

October 19, 2011 By 15 Comments

This week’s Food Network Fall Fest brought an interesting challenge to my table.

You see, I recently made the decision to transition into a more Paleo lifestyle.

As you know, I have been gluten-free and dairy-free for a while.  If you follow my baking posts, you know that grain-free flours are my preference;  and I have learned that enjoying a grain-free lifestyle allows me to feel ‘normal,’ living with fewer tummy issues as a result.

In addition to being a naturally gluten-free and diary-free lifestyle, things like legumes (including peanuts) and potatoes are not allowed on a strictly Paleo lifestyle.

So what is a paleo girl to do when she is asked to make a potato dish?

Fortunately, one of my favorite bloggers, Elana from Elana’s Pantry introduced me to the ultimate potato alternative nearly a year ago…Mashed Cauliflower.

A low-carb, lower calorie alternative to one of our favorite sides…I have fed this dish to my family more times than I can count.  And while I love Elana’s simple and classic version, I have also enjoyed playing with various mix-ins and have taken great pleasure in the endless flavor variables that cauliflower carries so well.

When I mastered a twice-baked version of these ‘potatoes,’ I was elated to hear that Food Network would not just allow me to include this alternative recipe, but that they would also encourage me to do so.

:) How fun is that?

I hope you enjoy these twice baked ‘potatoes’ as much as I have.

Twice Baked, Vegan Garlic Mashed Paleo ‘Potatoes’ (Mashed Cauliflower)

4c Water

1 tsp Sea Salt

2 medium heads of Cauliflower, stem removed

1 Tbs Minced Garlic

¼ c Vegan Soy-Free Butter Flavor Shortening

¼ c Chives (fresh or dried)

Salt and Pepper to taste

In medium stock pot, bring 4c water and 1 tsp sea salt to boil.  Divide cauliflower heads into quarters and add to boiling water.  Steam for 10-15 minutes, or until cauliflower is fork tender.  Remove from heat and drain completely.

Turn oven to broil.

In food processor or blender, puree cauliflower until texture resembles mashed potatoes (some like it smooth, some like a little texture…process to your desired result).  Return mashed cauliflower to stockpot and blend in the remaining ingredients.

Using individual ramekins, spoon or pipe* ‘potatoes’ until desired serving size is achieved.  Place ramekins on cookie sheet and broil for 5-10 minutes or until tops are golden brown.

Serve and enjoy.

Makes 4 generous servings

*When choosing to pipe anything with a coarse texture, like these ‘potatoes’, it is important to chose a tip that is large enough not to get clogged.  For the ‘potatoes’ pictured here, I used a Wilton 1M star tip and a regular icing bag.  Allowing the ‘potatoes’ to cool slightly before piping helps keep the bag from melting and your hands from getting burnt. ;)

xoxo

Be sure to visit these beautiful Food Network Fall Festival posts for more inspiration.

Taste With The Eyes: Poached Salmon, Lobster Mash, Lentil Gumbo “Gravy”

What’s Gaby Cooking: Smashed Potatoes

From My Corner of Saratoga: Potato Canapes

Napa Farmhouse 1885: Chorizo and Potato Tacos

Cooking Channel: Cozy Up With In Season Potatoes

FN Dish: Best Potato Casserole Recipes

Cooking With Elise: The Irish Boxty

CIA Dropout: Potato and Leek Soup

The Sensitive Epicure: Potatoes Anna With Fresh Thyme and Truffle Salt

Glory Foods: Chicken Smashed Potatoes

Daily*Dishin: Creamy Loaded Potato Casserole

Virtually Vegan Mama: Baked Cinnamon Spiced Sweet Potato Fries

Filed Under: Dairy Free, Gluten Free, Holidays, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , ,

Fried Apples (Gluten-Free, Dairy-Free, Soy-Free, Vegan)

October 5, 2011 By 13 Comments

It has been three weeks since my last post.  In that time, I have changed servers (which put my site down for 10 days), gotten neck deep into my new position at school and have flat-out been exhausted.

Even so, I don’t like being away for so long.

Thank you for being patient and sticking with me through all of this.

Tonight’s recipe is a special one.  For those who live in any one of the forty-two states with a Cracker Barrel, undoubtedly you are familiar with their menu classics, including their amazing fried apples. With just the right balance of sweet and savory, warm and dripping with an almost caramel like sauce, Cracker Barrel fried apples are served as a side, but delicious enough for dessert.  Much like apple pie without the crust, these mouth-watering delights are sure to please.

Unfortunately, when it comes to Cracker Barrel’s Allergen Menu, this delicate dish does not appear on the safe for Milk Allergen or Wheat (Glutens) Allergen list.

So when my bestest friend of 21 years, Desi, suggested that I write a gluten-free, dairy-free recipe for fried apples, I knew exactly whose fried apples she wanted me to aim for.

Like me, Desi has a natural obsession for really good, home-made type foods.  Desi though, is very very particular when it comes to her food memories, if the flavors are not exact, her craving won’t be satisfied.

I am talking down to the brand specific.  Give her a blind taste-test, she will tell you which item is spot-on and which one isn’t.

So the challenge to re-create Cracker Barrel’s Fried Apples is not one that I took lightly.

In fact, it has taken me a year to be absolutely happy with the result.

:) Lucky for me, I was invited to join hands with Food Network for their Fall Fest as they team up with blogs to share tips and recipes about seasonal produce throughout the fall season.

To open this luscious season, Food Network has challenged us to work with the perfectly plentiful apple.

No doubt this is the most opportune moment to share this very special recipe which has been perfected with my bestest friend in mind.

May you find as much joy in this simple dish as we have.

Fried Apples

8 Large, Tart Apples (about 3 pounds), cored and sliced.

1 Tbs Lemon Juice

1/3 c Vegan, Organic Butter-Flavor Shortening or Coconut Oil (I prefer the butter-flavor from the shortening).

1/3 c Palm Sugar

1 tsp Cinnamon

1/8 tsp Sea Salt

1/8 tsp Allspice

1/8 tsp Nutmeg

 

In large bowl, sprinkle apple slices with lemon juice. Stir to cover completely.  Prepare large fry pan by melting butter-flavored shortening or coconut oil over medium heat. Once completely melted, add apple slices and warm through.  Sprinkle palm sugar, cinnamon, salt, allspice and nutmeg over the warm apple slices. Continue to fry apples until palm sugar is completely melted and all slices have been evenly coated.

Serve and enjoy!

Makes 8-10 servings.

Be sure to visit all of the beautiful apple recipes in this weeks Food Network Fall Fest!

CIA Dropout: Apple-Roasted Duck

Cooking Channel: Add Apples to Your Salad

The Cultural Dish: Apple Cider Martini

And Love It Too: Fried Apples (Gluten-Free, Dairy-Free, Soy-Free and Vegan)

From My Corner of Saratoga: Easy Skillet Apple Pie (A Southern Living Recipe Reviewed)

Haute Apple Pie: Baked Apple Pancake

Virtually Vegan Mama: Slow Cooker Apple Date Butter

Big Girls Small Kitchen: Apple Pancakes

What’s Gaby Cooking: Apple Cake

FN Dish: Savory Apple Recipes

Napa Farmhouse 1885: Roasted Apple and Caramelized Onion Soup

Zaika Zabardast: Chocolate Apple Pie Breakfast Pop Tarts

The Sensitive Epicure: Pan Fried Apple Rings (Gluten-Free)

Glory Foods: Caramel Apple Upside Down Cupcakes

Daily*Dishin: Apple, Bacon, Feta Salad With Maple Vinaigrette

 

Dishin & Dishes: Old Fashioned Apple Crisp

Cooking With Elise: Wholegrain Apple Oat Pancakes

 

Filed Under: Dairy Free, Gluten Free, Holidays, Other, Paleo, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , ,

Vegan Avocado Pistachio Pudding, Ingredient-Challenge Monday Recipe

August 8, 2011 By 4 Comments

I spent this past week several hours away from home in work related training; away from my children, husband, phone and computer.  On Wednesday, in a panic, I realized we were approaching a challenge week and hadn’t even picked an ingredient!

Thankfully, I was able to reach my Ingredient-Challenge Monday partner, Shea who had something in mind and was able to take the reins from there.

This week we are featuring the beautiful avocado.
Far beyond guacamole, avocado is a deliciously creamy addition to most any recipe and I am thrilled to introduce my creation to you this evening.

What makes the avocado so wonderful?

While you may know that this fruit is filled with healthy monounsaturated and polyunsaturated fats, did you know that it is a great source of Omega-6 fatty acids?  Avocados are also rich in Vitamin C, E, K as well as b-vitamins including Folate and Pantothenic Acid.

Pantothenic Acid? Why on earth would I stop and tell you about that?  Well…pantothenic acid is an essential nutrient that helps to synthesize and metabolize proteins, carbohydrates and fats…so while the avocado may be rich in fat, these are not only good fats, they are also full of nutrients that will help you to metabolize those fats more efficiently.

Couldn’t we all use a little more of that?

There are so many wonderful nutrients packed into this green goddess that I could go on and on.  In the meantime, you can read more about the nutritional value of the avocado here.

Having grown up in Sunny Southern California, avocado has long been a staple in my diet. Even so, it was not until the need to find dairy-free alternatives to meet the needs of my child, and now myself, came into play that I truly began to appreciate the versatility of this wonderful ingredient.

Most recently, while watching an early episode of 24 Hour Restaurant Battle, I became intrigued with a dessert featured on the episode.  Up until this time, avocado pudding remained foreign to me.

Sure, I have used avocado in ice cream, but for some reason the thought to include this creamy item in my pudding recipes never crossed my mind.

When Shea offered this ingredient up as the challenge-ingredient for the week, I wracked my brain to discern how I could go about creating a pudding masterpiece truly worthy of Ingredient-Challenge Monday.

Because I have already answered a previous challenge by making a mint-chocolate mousse, I wanted to steer clear of chocolate this go-round (strange, I know).

Vanilla pudding seemed out of the question, as the green hue of the avocado would surely keep my family from enjoying this (no matter how delicious it tasted)…

After much contemplation, it seemed pistachio pudding offered the greatest solution for me this week.

Pistachio pudding is supposed to be green, smooth and creamy, just like the avocado.  Pistachio pudding is supposed to have a subtle balance between sweet and salty, flavors that compliment avocado beautifully. Pistachio pudding, frankly, just sounded good. So, I decided to make pistachio pudding!

This pudding is truly the pistachio lover’s dream.  Everything you remember about pistachio pudding with none of the dairy, grains or sugar to ruin it.

I hope you find as much enjoyment in this simply delicious recipe as we have.

Vegan Avocado Pistachio Pudding

1 c Shelled Salted Pistachio Nuts, soaked 3 hours

1/3 c Agave Nectar

2 Whole Ripe Avocado, seeds and skin removed

1 Tbs Vanilla Extract

1 tsp Lemon Juice

 

Drain and rinse pistachio nuts. In high-speed blender, combine soaked pistachio nuts and agave nectar.  Blend on high until smooth paste has formed.  Add remaining ingredients and continue to blend, first on low speed, working your way up to high until smooth pudding has formed.

Serve in 4 small bowls, topping with salted pistachios for garnish.

 

Now that you have taken a moment to devour my offering, be sure to visit Ingredient-Challenge Monday to see what our featured blogger, Shea, has created this week.

Don’t forget to link in your favorite avocado recipe and join in on the blog hop below!

Happy Monday everyone!

 

 

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Raw, Recipes, Vegan Tagged With: , , , , , , , , , ,

Easy Vegan Ranch Dressing

August 1, 2011 By 3 Comments

Ranch dressing.  Who doesn’t love ranch dressing?  Well, okay, maybe people who can’t have dairy…and people who don’t like preservatives and unnatural chemicals in their dressing.

I happen to love the flavor of ranch dressing, but I do not like what dairy does to me, nor do I love preservatives or unnatural chemicals in my dressing.  So, I figured out how to make my own.

Working with a traditional, dairy-filled recipe I found on AllRecipes.com, I am pleased to introduce you to this quick and Easy Vegan Ranch Dressing.

Easy Vegan Ranch Dressing

1 c Veganaise or Homemade Vegan Mayonnaise (I prefer the almond based recipe found here).

½ c Coconut Cream (see note below)

½ tsp Dried Chives

½ tsp Dried Parsley

½ tsp Dried Dill Weed

¼ tsp Garlic Powder

¼ tsp Onion Powder

Salt and Pepper to taste

 

In large mixing bowl, mix together mayonnaise, coconut cream and spices.  Refrigerate for at least 1 hour before serving.  Store remaining dressing in refrigerator for up to 3 weeks.

Makes 1 ½ c.

To obtain coconut cream, simply refrigerate 1 can of full-fat canned Thai Kitchen Unsweetened Coconut Milk for at least 24 hours.  Coconut cream will separate and solidify on top of coconut water.  Scrape cream from top and measure ½ c for this recipe.  You can try other brands of coconut milk, but it is my experience that other brands do not have as beautifully distinctive cream as Thai Kitchen. Use any left-over cream and coconut water in your rice, quinoa, or use it to soak your nuts. Yum!

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