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Snowball Cookies (Grain-free, Dairy-Free, Vegan)

December 14, 2011 By 5 Comments

Christmas in our home means warm ovens and full bellies.  Two years into a gluten-free lifestyle, it seems as if I will never quite catch up with the memories this season brings.

Recently, I shared my treasured Chocolate Pecan “Toll House” Pie; previously I have shared newly “tweaked” versions of dairy-free fudge, eggnog, and all sorts of pie.

Just recently though, I realized that my site is missing one key holiday ingredient…

Cookies!

How is it that I have gone this long and not shared any holiday cookie recipes with you?

Fortunately, Food Network is hosting a Cookie Swap as part of their Fall Fest celebration!

What a great opportunity this was to perfect refine, ‘tweak’ and perfect a newly revised grain-free, dairy-free and refined sugar-free version of one of my favorite holiday treats…

“Snowballs!”

Snowball cookies are melt-in-your-mouth pecan sandy-type cookies covered in powdered sugar.

While we always made these during the holidays growing up, as an adult I have come to know these delicious cookies are enjoyed year-round under the names: Russian Tea Cakes, Mexican Wedding Cookies or even Pecan Fingers.

Whatever name you know these by, I hope these nutty delights bring you many reasons to celebrate all year long…

 

Print
Snowball Cookies (Grain-free, Dairy-Free, Vegan)

Ingredients

Instructions

  1. In large mixing bowl, mix together blanched almond flour, arrowroot flour and salt. In separate mixing bowl, cream together palm shortening and palm sugar. Mix in dry ingredients until smooth, fold in crushed pecans.
  2. Refrigerate dough for 30 min – 3 hours (I’m sure longer will be fine, just haven’t tested it past that).
  3. In blender, combine remaining arrowroot powder and palm sugar. Pour into small mixing bowl and set aside.
  4. Preheat oven to 350f. Roll 1 inch balls by hand, placing each onto parchment lined cookie sheet. Bake for 15 minutes and allow cookies to cool completely while still on cookie sheet. (These cookies are crumbly if you remove them while they are still hot yet they hold firmly once room temperature/cool to the touch).
  5. Roll cooled cookies in powder sugar and serve or store in air-tight container in the refrigerator.
  6. Makes 2 ½ dozen.
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For more Christmas Cookie inspiration, pull up your chair and enjoy some of these other Food Network Fall Fest Cookie Swap Creations:

 

What’s Gaby Cooking: Peppermint Bark Chocolate Cookies

CIA Dropout: Walnut Wimpy Balls

Taste With The Eyes: Olive Oil Oatmeal Cookies

Jones Is Hungry: A Cookie for Chocolate Lovers

From My Corner of Saratoga: Gooey Butter Cookies

The Sensitive Epicure: Speculaas Dutch Windmill Cookies

Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge

Virtually Homemade: Chocolate Mint Snowballs

Sweet Life Bake: Polvorones de Chocolate

Daily*Dishin: Cherry Topped Cream-Drop Cookies

FN Dish: Peanut Butter-Chocolate Chip-Bacon Cookies

Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting

Mooshu Jenne: Biscotti

Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies

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

Warm Winter Chili

December 7, 2011 By 18 Comments

This week, Food Network Fall Fest is working with wonderful winter squash.

Winter squash may be anything from Acorn Squash to Butternut Squash…rinds of beautiful greens yellows and oranges; the flesh from most winter squash is generally orange in color and sweet in flavor.

Recently, my squash lady introduced me to this wondrous monstrosity…

Called a Hubbard Squash, this squash is consistently sweet and can be substituted for virtually any other squash, sweet potato, and today I am going to share with you how it can easily replace tomatoes in one of my favorite, traditionally tomato-rich dishes.

Because the Hubbard Squash gives you more bang for your buck, producing as much as 2-3 times as much flesh/meat as the average pumpkin of the same size, this squash has quickly become one of my favorites and is something I urge you to seek out and enjoy.

Since the Hubbard Squash has a very tough skin, I have found it is actually easier to bake whole, let it sit in the oven until the skin becomes brown and more malleable, meaning you don’t risk your best knives trying to break into this natural beauty.

Beware, though, because there is so much flesh underneath this tough skin, I have had larger squashes take as long as 3 hours to bake at 350f.

Even so, the smell of sweet squash permeating my home is something I can scarcely turn down.

Over the last year, I have shared a number of squash or recipes including: Pumpkin Custard, Creamy Pumpkin Fruit Dip,  Sugar-Free Raw Vegan Pumpkin Pie in a Jar, and then there is my classic, Vegan Pumpkin Pie and Butternut Squash and Pear Soup…all of which can use Hubbard squash in place of the traditional squash found in these recipes.

One thing I noticed, every single squash recipe I have posted (even the soup) highlights the sweet/dessert like qualities of winter squash.

Well you know, squash is something that is a fantastic addition to savory dishes as well.

Isn’t it time I show you how? ;)

This Warm Winter Chili was inspired by a dear friend of mine who can no longer eat nightshades.  When I saw this recipe for Tomatoless “Tomato” Sauce from The Nourishing Gourmet,
my whole concept of what a tomato-free lifestyle would be dramatically changed.

Nightshade foods include: potatoes, tomatoes, sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, pimentos, paprika, cayenne, and Tabasco sauce. Alkaloids in these foods can impact nerve-muscle function and digestive function in animals and humans…but most importantly, in regard to the Rheumatoid Arthritis my friend battles, nightshades may also compromise joint function.

I knew squash was a great addition to chili…but to make a chili without any nightshade involved? Now that sounded like my type of challenge.

I won’t go into the number of awards I have won for my chili…let’s just say there are quite a few, and when it comes to making chili, I am typically confident in my ability to satisfy the crowd.

Even without tomatoes, hot peppers, paprika, cayenne or Tabasco…I found that by incorporating a few of my ‘tricks of the trade’ into this recipe, I was able to whip up a mild chili that made my family happy.  Cocoa powder and honey are staples of my award-winning recipes…just trust me when I say you need to leaves these ingredients in.

As it is with any chili, the longer you cook this, the better.

1-3 hours stovetop, 4-8 hours in the crockpot…this is the perfect, low allergen meal to come home to at the end of a cold winter day.

May this warm your belly as it has warmed ours.

Have a great day!

 

Print
Warm Winter Chili (Gluten-Free, Dairy-Free, Nightshade-Free, Soy-Free, Paleo)

Ingredients

  • 1 Tbs Olive Oil
  • 5 Cloves Garlic, minced
  • 1 medium yellow onion, diced
  • 1.5 lb Meat (stew beef, chili ground beef, chicken or turkey, ground venison all work well, the better the meat, the better the chili)
  • 2 Medium Beets, peeled and diced
  • 3 c Squash Puree (Pumpkin or Hubbard…I used Hubbard)
  • 4 c Broth (Beef or Chicken)
  • 2 Tbs Balsamic Vinegar
  • 2 Tbs Honey
  • 2 Tbs Ground Cumin
  • 2 Tbs Dry Basil
  • 1 Tbs Cocoa Powder
  • 2 tsp Salt (more/less to taste)
  • 2 tsp Pepper (more/less to taste)
  • ½ tsp Ground Cloves

Instructions

  1. In large stock pan, sauté garlic and onion in olive oil until lightly caramelized. Add meat, sear slightly then add diced beets. Allow to cook until meat is nearly done. Add remaining ingredients and allow to simmer on low-medium for 1-3 hours, or transfer cooked meat/beet mixture into crockpot, add remaining ingredients and set on high for 4 hours or low for 8. Add salt and pepper as needed.
  2. Serves 4-6 people.
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For more winter squash brilliance, please visit:

 

Bay Area Foodie: Delicata Squash Soup

The Sensitive Epicure: Roasted Butternut Squash Soup

Cooking Channel: Kabocha Squash Pasta

CIA Dropout: Stuffed Winter Squash

What’s Gaby Cooking: Quinoa Stuffed Acorn Squash

Thursday Night Dinner: Butternut Squash Gnocchi With Sage Brown Butter

Dishin and Dishes: Butternut Squash Bisque With Sage Cream

FN Dish: Simply Roasted Winter Squash

Filed Under: Dairy Free, Gluten Free, Main Courses, Paleo, Recipes Tagged With: , , , , , , , , , , ,

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: , , , , , , , , , , , , , ,

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: , , , , , , , , , , , ,

Turnip Pancakes

November 9, 2011 By 7 Comments

I have no doubt that you are looking at the title of this post and are wondering “What in the world are Turnip Pancakes?”

Have you ever had a Potato Pancake?

Turnip Pancakes are a lot like that…only, turnips have fewer calories than potatoes.

Significantly fewer calories.

Turnips have more Fiber, Calcium and Vitamin C than potatoes, yet they are lower in carbohydrates by nearly 40%.

Rich in nutrients with a highly unique flavor…turnips are a fantastic addition to most any meal.

Eat them raw, you will notice they bite like a radish.

Cook them; they closely resemble potatoes with a peppery twist.

The flavors in these Turnip Pancakes rival any potato pancake recipe you can find.  The natural tang from the turnips themselves add a level of flavor found nowhere else.

Top these with the traditional apple sauce and replace sour cream with rich and creamy  Plain Greek Style Coconut Milk Yogurt, you have a delicious, naturally Gluten-Free and Dairy-Free dish that is sure to please everyone you serve.

Enjoy!

Turnip Pancakes

4 c Shredded Turnips (about 5 small-medium)

1 Medium Yellow Onion, shredded

½  Tbs Herbs de Province

½ Tbs Powdered Garlic

½  tsp Salt

2 Eggs, whisked

2 Tbs Olive Oil

 

In large bowl, combine turnips, onion, herbs de province, garlic and salt.  Add in whisked eggs, stirring to ensure even coat throughout.

In large skillet, add olive oil and bring to fry point.  Use a wooden spoon to measure out heaping table spoons of turnip mixture onto skillet. Flatten to approximately ¼ inch.  Cook until both sides have browned and pancake is warm throughout.

Serve with apple sauce and non-dairy plain Greek yogurt, if desired.

Enjoy!

Serves 4

 

:) Don’t forget to place your vote for your favorite Food Allergy Blogs of 2011 over at The Circle of Mom’s.  It would be an honor to have you vote for me! xoxo

Finally, be sure visit these other Turnip inspired Food Network Fall Fest posts for more fantastic ideas!

The Sensitive Epicure: Roasted Turnips With Olive Oil and Rosemary

Virtually Homemade: Turnip Gratin With Parmesan and Nutmeg

Napa Farmhouse 1885: Turnips, Really?

Purple Cook: Vegetable Biryani With Turnips

Glory Foods: Turnip Greens With Potatoes and Mushrooms

Big Girls Small Kitchen: Creamed Turnips With Their Greens

FN Dish: Simply Roasted Turnips

Filed Under: Dairy Free, Gluten Free, Main Courses, Other, Paleo, Recipes, Side Dishes, 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: , , , , , , , , , , , , ,

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: , , , , , , , , , , ,

Bacon-Infused Wilted Spinach (Vegan Alternative Noted)

October 12, 2011 By 8 Comments

Do you ever find yourself competing against people who have no idea that you are competing against them?

I do.

Take my brother for example…the man always had better grades than I did in school. He is two years older than me, and every school year began with the words “Oh, you’re Jared’s sister? I’m so happy to have you in my class!”

Only, I am not Jared. He and I are nothing alike when it comes to our study habits, interests or personalities.

Jared followed the ‘proper’ educational path, graduated high school and went on to USC with scholarship in hand.  Finished his degree on time and was hired into his dream-job right away.

Since I had more than one year’s college credit under my belt before graduating high school, I opted to finish my Associate Degree first and planned on moving forward with my Bachelors shortly thereafter.

Instead, I got married and had a baby.

I didn’t start my bachelors program for another seven years.  Seven years.

When I started my program, I went hard and heavy…in just 13 months I finished two years worth of schooling with a 4.0 GPA, one child in first grade, a toddler at home and several months pregnant with my youngest.

:) The 4.0? Something my brother never did.

Did he know that he was my inspiration for this achievement, that I maintained an intellectual competition with him the entire program? Probably not.

In fact, if he reads this post…this is perhaps the first he has heard of this.

Whatever it takes, right?

Several months ago, I introduced my family to wilted spinach.  This warm dish is something I love to order when we are out, but hadn’t made for my family mainly because my husband has made it clear that cooked spinach is not his thing.

To my surprise, my 7 year old raved over the dish.

Only, she finished her praise by saying, “that was so so good, mommy, but Uncle Troy’s spinach is better.”

Uncle Troy?

Yeah, he is a professionally trained chef.

The man can cook.

And apparently his wilted spinach is better than mine.

Or so it was. ;)

I became determined to win my daughter over, to show her that mommy can cook as well as Uncle Troy, if not better.

The competition is officially on.

Not that he has any knowledge of this…but still, IT.IS.ON.

When I received the schedule for this year’s Food Network Fall Fest and realized spinach was on the list, I knew the time to perfect my wilted spinach had finally arrived.

I played with this recipe in every way I could imagine…switching the spices, trying different oils, leaving out certain ingredients altogether…then it hit me.

What is the one thing that my veggie-hating son says makes everything better?

Bacon.

Why hadn’t I tried bacon???

I’ll tell you why…because this is a dish that I usually enjoy in its vegan form, that’s why.

If you opt to leave the bacon out, simply replace the grease with 2TBS Olive Oil, leave out the meat all together and you are good to go. This is a great vegan dish.

But I’ll be honest, bacon seemed to push this wilted spinach over-the-top.

My veggie-hating child raved over how good this is.

My husband?

Loved it!

My 7 year old?

“That was the best spinach EVERRR”

“Even better than Uncle Troy’s?”

“Even better than his, mommy.”

Ahhhh…sweet victory.

Please enjoy this most wonderful recipe often. You will be glad you did.

 

Bacon-Infused Wilted Spinach

 

4 Thick Slices of Bacon (about 6.5 oz)

1 Tbs Minced Garlic

10 oz Fresh Spinach

1 Tbs Lemon Juice

1/8 tsp Sea Salt

1/8 tsp Fresh Ground Pepper

 

In large fry pan, cook bacon over medium-high heat until crisp, keeping covered to ensure as much of the grease remains in the pan.  Once crisp, remove bacon and lower heat to
medium. Add minced garlic directly to the bacon grease, cooking until caramelized.  Remove pan from the heat, immediately add spinach to the hot grease, stirring until spinach is evenly covered and slightly wilted.  Crumble the bacon and sprinkle the spinach with this and all remaining ingredients, turning to ensure even coverage.

Serve immediately.

Makes 4 Servings

Please let me know how you enjoy this praise-worthy dish! xoxo

Be sure to visit these other ah-mazing spinach dishes featured in this week’s Food Network Fall Fest.

Have a great week, xoxo.

What’s Gaby Cooking: Spinach-Artichoke Cups

From My Corner of Saratoga: Cannelloni Stuffed With Ricotta Spinach

And Love It Too: Bacon Infused Wilted Spinach

Napa Farmhouse 1885: Spinach-Pesto Tacos With Roasted Tomatillo Salsa

Virtually Homemade: Spinach Pepita (Pumpkin Seed) Pesto

Cooking With Elise: Spinach and Artichoke Fondue

Glory Foods: Creamed Spinach

The Sensitive Epicure: Catalan Spinach With Raisins, Pine Nuts and Bacon

CIA Dropout: Spinach and Cheddar Frittata

FN Dish: Stuffed Spinach Recipes

Filed Under: Dairy Free, Gluten Free, Paleo, 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: , , , , , , , , , , , ,

Healthy Lunchbox–Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

August 31, 2011 By 18 Comments

When preparing school lunches for children with allergies or food sensitivities, most moms (myself included) stay focused on keeping the food we send with our children as “normal” looking as possible.

There are times though, where sending our kids with something ‘outside of the box’ is just what they need.

I shared my recipe for Vegan Pesto with Kale several months ago.  This pesto remains one of my all-time favorite dishes.  The perfect complement to gluten-free pasta, a beautiful dip for fresh vegetables, a delicious mix-in for your quinoa, or even use as a coating for your own chicken or tofu dish; this beautiful, rich and creamy pesto sauce is a recipe you undoubtedly will enjoy time and
time again.

This week, Food Network Summer Fest has offered a new challenge to their bloggers…the fantabulous tomato!

Alright.  Now you are asking what on earth does pesto or school lunches have to do with tomatoes?

Well…before I go there; let’s talk about food memories for a moment.

Tell me about your favorite meal.

How did it become your favorite meal?

What memories do you have associated with that meal?  Are they happy? Inspiring?

Close your eyes and think about it for a moment.  When your mouth begins to water, come back to me and let’s talk.

 

Now that you have had a moment…how real is that memory for you?  Is it true that your favorite meal is your favorite, not just because it tastes really really good, but also because you have some happy memory associated it with?

My creations are often linked with specific food memories.  I like to create foods that evoke happiness, usually happiness associated with someone who once brought joy into my life by sitting down to a meal with me.

Food memories.

By re-creating this food, I hope in turn to evoke happy memories for all those with whom I share, and thereby create new happy food memories for those near and far.

The dish I share with you tonight is by no means unique in that regard.

True, it may not be something you personally have had before…but the food memories associated with this dish are strong for me.

My Aunt Teena, the same aunt mentioned in my Organic Bread and Butter Pickle Recipe, is at the heart and soul of this recipe. (Food memories)

Several years ago, my Aunt Teena came to me with a jar of pesto sauce and a jar of tomato basil sauce, told me to combine them and make some bruchetta for the family reunion dinner we were having that night.

I remember thinking she was nuts.

I mean, seriously…pesto is great on its own.  Tomato and basil with a little olive oil is all you need for a good bruchetta, right?  Why would I combine the two?

But, I did it.

Aunt Teena may have had some different ideas, but she was a darn good cook.  And you know what?  I loved her creation.

Somehow, the marriage of the thick, hearty tomato basil sauce with the smooth, creamy pesto was exactly what we needed.

For whatever reason, my memory of particular family reunion meal was brought forth the moment I saw tomatoes on the Food Network Summer Fest list.

I knew I had to re-create my aunt’s dish…

But what about school lunches?

Here is where thinking outside of the box comes in handy.

Do you know how tired students get of the same ole same ole? There comes a point where many kids simply stop eating their lunch all-together.   Seriously.

When your child is the one who walks in with something completely different but amazingly delicious on a regular basis, other children take notice.  When your gluten-free, dairy-free creations are better than what everyone else is having, well…imagine the boost in confidence your child will experience.

This is one of those lunches that will turn the tides for a child with special dietary requirements.

This is one of those lunches that even the most junk-food loving student will look at and want to take part in.

This is a meal worth sending our kids to school with.

No, your child will not be eating what everyone is eating when you send this dish…but you know what?

Maybe that is just what they need.

May you find as much enjoyment in this beautiful creation as we have.

Enjoy!

Garlic Tomato Basil & Pesto Bruchetta (Vegan, Gluten Free, Dairy Free)

1 batch Vegan Basil Pesto with Kale

2 ½ lbs Vine-Ripe Tomatoes, diced

2 oz Basil, chopped

1 ½ TBS Minced Garlic

Crispy, Toasted Gluten-Free Bread (like Elana’s Paleo Bread, or UDI’s Whole-Grain Gluten Free Bread)

 

Prepare pesto according to recipe directions, refrigerate until ready to use.  Prepare all other ingredients.  In large mixing bowl, combine tomato, basil and garlic. Let sit for approximately 20 minutes.
Drain any juice from the tomato mix and gently fold in prepared pesto.

Serve over crisp, toasted gluten-free bread.

Makes 10 generous servings.

To use in your healthy lunchbox, simply pack up a couple of slices of crisp toast in one container (I like to slice mine into quarters for easy, bite sized chunks), and the sauce in another.  Send your student with a spoon and let them create their own bruchetta at school. :)

 

 

Wait!

Don’t just stop there!

This sauce is also great over pasta (which is easily packed up for school lunches)

Or even try it with chicken and a side of your favorite gluten-free crackers!

 

:) Get creative with this sauce, your children will thank you!

Need more ideas? Simply click on the Healthy Lunchbox tag over there >>>> and visit each and every beautiful guest-post I have been honored to feature so far.
More tips and fantastic bloggers are coming your way!

Thank you for stopping by.

Happy school days to you. xo

Be sure to visit the other Food Network Summer Fest Tomato Recipes! So many delightful ways to enjoy this beautiful fruit.

Big Girls Small Kitchen: Seared Chicken with Cherry Tomato Pan Sauce
Haute Apple Pie: Heirloom Tomato & Three Cheese Tart
What’s Gaby Cooking: Zebra Tomato and Burrata Crostini
Zaika Zabardast: Balsamic Roasted Tomato-Basil Ice
And Love It Too: Healthy Lunchbox – Garlic Tomato Basil Pesto Bruchetta
Chez Us: Roasted Tomato Sauce
Daily*Dishin: Refreshing and Rustic – Tuscan Bread Salad
Glory Foods: Fresh Tomato Salsa
Dishin and Dishes: Tomato Tart Tatin
The Purple Cook: Eggplant Parmesan Caprese Salad
I Am Mommy: Tomato Crudite
Cooking With My Kid: Gluten-Free White Bean Chive Cakes with Heirloom Tomatoes
FN Dish: Easy Tomato Appetizers
Add a Pinch: Simple Caprese Salad Skewers
Sweet Life Bake: Salsa Cruda
Virtually Homemade: Farfalle with Roasted Tomato Sauce, Bacon and Shaved Romano
Dixie Chik Cooks: Tomato, Basil and Olive Bruschetta
The Sensitive Epicure: Yemista – Greek Stuffed Tomatoes & Peppers with Potatoes
Mooshu Jenne: Sun Burst Tomato Pasta
Napa Farmhouse 1885: Book Club, Tomatoes and a Recipe for Chicken Provençal?
Cooking With Elise: Tomato Parmesan Biscuits
From My Corner of Saratoga: Cooking from the Garden – Bruschetta Pizza
Fritos and Foie Gras: Tomato Terrine
Creative Culinary: Fresh and Savory Tomato Pie
Big Apple Nosh: Caprese Salad/Tomato Carnage
Spices and Aroma: Quick and Easy Paneer Curry
Zaika Zabardast: Sun-Dried Tomato Pesto Breakfast Rolls

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Filed Under: Dairy Free, Gluten Free, Healthy Lunchbox, Main Courses, Paleo, Raw, Recipes, Side Dishes, Vegan Tagged With: , , , , , , , , , , , , , ,
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