tag:blogger.com,1999:blog-74081421968254201982024-02-07T00:14:57.593-08:00A Profound Hatred of MeataPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.comBlogger902125tag:blogger.com,1999:blog-7408142196825420198.post-2357719311004098542015-02-04T15:28:00.000-08:002015-02-04T15:28:06.341-08:00Lemon Bars (raw and gluten free)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEmrjWB3Luc7N96kuxB7eBAbtYb2Hbn4Gnyo2G3F0UwKTxTSXEf5hmaAZUEnnbUGoOpqUgjaf-VPoSs4CHM0HRLG948rdxYTG1z_t-bsgTLXCdZSUvi41bLfGTIdgvRaOmQM_u6_bcZL5/s1600/IMG_20150204_145319.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGEmrjWB3Luc7N96kuxB7eBAbtYb2Hbn4Gnyo2G3F0UwKTxTSXEf5hmaAZUEnnbUGoOpqUgjaf-VPoSs4CHM0HRLG948rdxYTG1z_t-bsgTLXCdZSUvi41bLfGTIdgvRaOmQM_u6_bcZL5/s1600/IMG_20150204_145319.jpg" height="320" width="320" /></a></div>
<b>Lemon Bars</b><br />
<i>yields 15 bars</i><br />
Crust<br />
2 cups pecans*<br />
1/2 cup unsweetened shredded coconut*<br />
12 pitted dates, soaked and drained<br />
2 tbl lemon zest<br />
1/4 tsp sea salt<br />
<br />
Filling<br />
1 cup plus 2 tbl coconut oil, melted<br />
9 tbl coconut butter, softened<br />
9 tbl fresh lemon juice<br />
9 tbl maple syrup<br />
Zest of one lemon<br />
1/4 tsp turmeric (for color)<br />
<br />
*If you don't care about these being totally raw, toast the pecans and coconut for even better flavor.<br />
<br />
Combine the pecans and coconut in a food processor and blend into fine crumbs. Add the dates, lemon and salt and pulse until the mixture come together. Press into a lined 9x13 inch casserole dish or an 8x8 inch dish for really thick bars. The above picture is from a 9x13 inch dish.<br />
<br />
Combine the filling ingredients in a blender or food processor and mix until smooth. Pour over the crust and chill until hard, about 20 minutes.<br />
Store in the fridge.<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-7251496300135180282014-08-27T15:34:00.002-07:002014-08-27T17:16:12.753-07:00Carrot Walnut Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCU6Jx5_57eCdNj1kplgdpfowMqgC5Mgq2LUWEicnoa68_uiL_fEh-iKetwvusu9nnHVGh4lQxzC4En1EOFHPTJ0feYU6QEjE-7F0zrcSK6PliK3RHDeM3hJgknfsOniuLo9o6Xde7MT/s1600/20140827_152456.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBFCU6Jx5_57eCdNj1kplgdpfowMqgC5Mgq2LUWEicnoa68_uiL_fEh-iKetwvusu9nnHVGh4lQxzC4En1EOFHPTJ0feYU6QEjE-7F0zrcSK6PliK3RHDeM3hJgknfsOniuLo9o6Xde7MT/s1600/20140827_152456.jpg" height="320" width="295" /></a></div>
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This carrot bread has no sugar and no oil. Naturally sweet dates and applesauce give this quick bread the light amount of sweetness it needs and keeps it incredibly moist. Plus, with 2 cups of carrots in one loaf, this bread makes a great healthy snack or dessert for anyone.</div>
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Carrot Walnut Bread<br />
<i>1-8" loaf plus 2 mini loaves or 6 muffins</i></div>
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1 1/2 cups date paste*<br />
1 1/2 cups carrot puree*<br />
2/3 cup unsweetened applesauce<br />
1 tbl ener-g egg replacer whisked together with 1/4 cup water until frothy<br />
2 tsp vanilla extract<br />
3 cups whole wheat flour<br />
1 tbl baking powder<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1/2 tsp ground ginger <br />
1 cup toasted walnuts, roughly chopped<br />
1/2 cup shredded carrots </div>
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<i>To make date puree- </i>Soak 2 cups of pitted, dried dates in hot water for 30 minutes (or less if you have a really powerful blender). Drain the soaking liquid and add the dates to a blender along with 1/2 cup (fresh) warm water. Blend for a few minutes until it forms a smooth puree. </div>
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<i>To make carrot puree-</i> Blend 2 cups chopped carrots with 1/4-1/2 cup hot water until completely smooth.</div>
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<br /></div>
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Preheat the oven to 350.<br />
Combine the date puree, carrot puree, applesauce, egg replacer and vanilla in a bowl to combine. Add the flour, baking powder, salt, cinnamon and ginger. Stir to combine into a thick batter. Stir in the walnuts and shredded carrots.<br />
Pour into a greased 8" loaf pan and bake for 40 minutes-1 hour or until a toothpick inserted in the center comes out clean.</div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-51185682675469376982014-08-21T14:54:00.001-07:002014-08-21T14:55:52.327-07:00Buckwheat Waffles with Chocolate Hazelnut Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPU4gSWC9znlL4Q0PzmWKBG3XVi1k19dIHHv8hninn-8eBWr2X3tjWj6zVn3ycDjOJRpFMQ4-WUO19k2R8VetaIAL1j69_gXq2FVqwz4Fd3-mKsIwFdWVzIC3cZHn_NIGHtaKDpkL740r2/s1600/Fnsjajxb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPU4gSWC9znlL4Q0PzmWKBG3XVi1k19dIHHv8hninn-8eBWr2X3tjWj6zVn3ycDjOJRpFMQ4-WUO19k2R8VetaIAL1j69_gXq2FVqwz4Fd3-mKsIwFdWVzIC3cZHn_NIGHtaKDpkL740r2/s1600/Fnsjajxb.jpg" height="320" width="240" /></a></div>
Buckwheat Waffles<br />
<i>serves 3-4</i><br />
2 tbl water<br />
1 1/2 tsp ener-g egg replacer<i><br /></i><br />
1 cup whole wheat flour<br />
3/4 cup buckwheat flour<br />
1 tbl baking powder<br />
1/4 tsp salt<br />
1 1/2 cups oat or almond milk<br />
1/2 cup unsweetened apple sauce<br />
2 tbl melted coconut oil<br />
2 tbl agave or maple syrup<br />
<br />
In a small bowl, combine the water and egg replacer and whisk for 1-2 minutes until slightly thick and frothy. Set aside.<br />
In a large bowl, combine both flours, baking powder and salt. Make a well in the center of the dry ingredients and add all of the wet. Add the egg mixture.<br />
Whisk until only a few lumps remain. Let sit at room temperature for 15 minutes.<br />
Preheat your waffle iron and cook until golden brown.<br />
<br />
Chocolate Hazelnut Spread<br />
1 cup toasted hazelnuts<br />
1/3 cup oat or almond milk <br />
3 tbl maple syrup<br />
2 tbl cocoa powder <br />
2 tbl melted coconut oil<br />
<br />
Combine all of the ingredients in a food processor (or blender) and blend until smooth and creamy!<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-14934596245328326232014-08-09T18:24:00.000-07:002014-08-09T18:24:16.441-07:00Blackberry Toaster Pastries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaTGanyoFTIdYQR09a7zAz-LQJRFRIuxXn_j7QpQKIhPqgRIGcS7H7aOHNoyHu9l8nhP2EuixI6KlU4sIXgJ1fqd-N3yzYrZaN9-R6xPTDtoEYuOGO105Y0ubBUaGs8KAKKZJgfugtXe_/s1600/fghfghd.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaTGanyoFTIdYQR09a7zAz-LQJRFRIuxXn_j7QpQKIhPqgRIGcS7H7aOHNoyHu9l8nhP2EuixI6KlU4sIXgJ1fqd-N3yzYrZaN9-R6xPTDtoEYuOGO105Y0ubBUaGs8KAKKZJgfugtXe_/s1600/fghfghd.jpg" height="320" width="320" /></a></div>
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Blackberry Toaster Pastries</div>
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Pecan Crust<br />
1 1/4 cup whole spelt flour<br />
1 cup toasted pecans<br />
1/4 tsp salt<br />
3 tbl solid coconut oil<br />
2 tbl maple syrup <br />
2 tbl cold water</div>
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<br /></div>
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In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together. <br />
Wrap into a flat disc with seran wrap and chill for 2 hours.</div>
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Blackberry Toaster Pastries <br />
Filling:<br />
6 oz fresh blackberries<br />
3 tbl blackberry preserves, preferably sugar free<br />
5 tbl water, divided<br />
3 tbl cornstarch</div>
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<br /></div>
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Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.<br />
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture. <br />
The filling should thicken immediately. <br />
Remove from the heat and chill.</div>
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<br /></div>
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Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.</div>
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Brush the top with a small amount of cornstarch mixed with cold water.</div>
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Bake for 20-25 minutes until golden brown. </div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-61603717473073507292014-08-09T18:13:00.000-07:002014-08-09T18:13:10.810-07:00Barbecue Soy Curls, Grilled Mangos, Pickled Onions and Cashew Chipotle Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDjb6IEAeP4g3MEmgUx8D-FTIW1qSzEfjtlZhxbJf4ZIF7k5vCZR9hewkmfZ89M4dGfcavnyBpp737k37ji6RC5c-ilCX4hLtaG3_W-cxXYLVMKvfo8EM4Eoy2ZlOprbqlupOROHAE-mA/s1600/20140722_170915.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYDjb6IEAeP4g3MEmgUx8D-FTIW1qSzEfjtlZhxbJf4ZIF7k5vCZR9hewkmfZ89M4dGfcavnyBpp737k37ji6RC5c-ilCX4hLtaG3_W-cxXYLVMKvfo8EM4Eoy2ZlOprbqlupOROHAE-mA/s1600/20140722_170915.jpg" height="320" width="230" /></a></div>
Barbecue Soy Curl/Brown Rice Bowls<br />
<i>serves 3-4</i><br />
2 cups soy curls<br />
2 cups barbecue sauce<br />
2 tbl canola oil<br />
1 mango, medium sized chunks<br />
1 green bell pepper, thin strips<br />
1 large patty pan squash, medium dice <br />
1 cup cooked brown rice<br />
3 tbl chopped cilantro, to garnish<br />
<br />
In a medium sized pot, combine the soy curls and barbecue sauce along with 1 cup of water. Bring to a boil, reduce to a simmer and cook until all of the liquid has evaporated. Continue to cook 3-5 minutes longer to crisp the edges of the soy curls.<br />
On a grill, grill top or grill pan, cook the mangos, green bell pepper and squash with oil over medium-high heat. Season with salt and pepper. Grill for 5-10 minutes until tender and lightly charred.<br />
Build your rice bowls with rice on the bottom and top with grilled veggies, soy curls, chipotle cream, pickled onions and cilantro.<br />
<br />
Cashew Chipotle Sauce<br />
1 cup raw cashews, soaked for at least 2 hours to overnight<br />
1 chipotle pepper, seeded removed plus 2 tbl of sauce from the can<br />
1 tbl lime juice <br />
salt, to taste<br />
1/2 cup water<br />
<br />
Drain the cashews and combine in a blender with the chipotle, sauce,lime, salt and water. Blend for 5 minutes until thick and creamy, adding more water if necessary for your blender to keep things moving.<br />
<br />
Quick Pickled Onions<br />
1/2 cup apple cider vinegar<br />
1 tbl sugar<br />
1 1/2 tsp sea salt<br />
1 red onion, thinly sliced<br />
<br />
In a small pot, combine the vinegar, sugar and salt. Bring to a boil. Pour over the onions and let sit for at least 1 hour before serving or until they have reached room temperature. Store in the fridge for up to a week. <br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com4tag:blogger.com,1999:blog-7408142196825420198.post-15895008187299903892014-08-09T17:59:00.002-07:002014-08-09T17:59:34.045-07:00Cheezy Crackers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLI7wuonM2wKsmJBgH5rR3IuLLg4lFoN3DbfjEUXri83OtpWS0FhSVMPg5sshrztG0J0meX8tMuar1OxhfteBvjsWrGUJu0tUXnlvQ38nytq3dyCvIsm2xuh1N23nHD-A3WGAxkDWjil8/s1600/20140724_105227.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpLI7wuonM2wKsmJBgH5rR3IuLLg4lFoN3DbfjEUXri83OtpWS0FhSVMPg5sshrztG0J0meX8tMuar1OxhfteBvjsWrGUJu0tUXnlvQ38nytq3dyCvIsm2xuh1N23nHD-A3WGAxkDWjil8/s1600/20140724_105227.jpg" height="312" width="320" /></a></div>
Cheezy Crackers<br />
<i>yields 2 cups</i><br />
1 cup whole wheat spelt flour, plus more for rolling<br />
3 tbl nutritional yeast<br />
1 tsp salt <br />
1/4 tsp onion powder<br />
1/4 tsp turmeric<br />
5 tbl coconut oil, in solid state<br />
3 tbl cold water<br />
<br />
Preheat the oven to 375. <br />
In a food processor, combine the flour, nut yeast, salt, onion powder and turmeric. Add the coconut oil in, in small pieces and pulse to combine until the oil is in small pea-sized pieces through out the dough. Drizzle in the water while pulsing and continue to blend just until the dough has come together into a ball.<br />
Turn out on a floured counter top and roll out to 1/8th inch thick. Cut into any desired shape and place on a greased baking sheet. Bake for 15-20 minutes until crisp.<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-49176234889570266232014-08-09T17:52:00.000-07:002014-08-09T17:52:13.301-07:00Potato, Kale and Pea Pizza Pockets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGghIoV-MiVOXp1qtQeh8BdBKBHSoImQMvrLbvL1UA13NEhRTw6fBa2XBSBk2erN99Uinzj-8avVKFNOYFfAK5yrJeaMLs8YLNbinytoHqsIwULrojFxBbkK1eCGrQEKb8YUkr6tjyNjaF/s1600/20140713_173317.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGghIoV-MiVOXp1qtQeh8BdBKBHSoImQMvrLbvL1UA13NEhRTw6fBa2XBSBk2erN99Uinzj-8avVKFNOYFfAK5yrJeaMLs8YLNbinytoHqsIwULrojFxBbkK1eCGrQEKb8YUkr6tjyNjaF/s1600/20140713_173317.jpg" height="320" width="250" /></a></div>
Potato, Kale and Pea Pizza Pockets<br />
yields 5 pockets<br />
<br />
1 medium ball of fresh whole wheat pizza dough<br />
all-purpose flour to dust the counter and roll out dough<br />
2 tbl extra virgin olive oil <br />
1 small yellow onion, minced<br />
3 garlic cloves, minced<br />
2 medium sized yukon gold potatoes, small dice <br />
1 head kale, stems removed, roughly chopped<br />
salt, pepper and red pepper flakes, to taste <br />
1 cup frozen green peas<br />
1/4 cup Daiya jalapeno havarti vegan cheese, crumbled<br />
2 cups of your favorite marinara sauce, <i>I used Eggplant Marinara</i><br />
<br />
Keep the pizza dough out at room temperature for 20 minutes then roll out thinly on a floured counter. Let rest while you make the filling.<br />
In a saute pan, heat the oil and saute the onion and garlic until soft and lightly browned. Add the potatoes and kale and cook for 10-12 minutes until the potatoes are tender. If the potatoes are getting too brown, add 1/2 cup of water and cover the pan, to allow steam to help cook the potatoes. Season with salt, pepper and red pepper flakes. Add the peas and vegan cheese and combine to melt. Taste and season. Allow filling to cool enough to handle.<br />
Preheat the oven to 375. Grease a sheet pan with a drizzle of olive oil.<br />
Roll out the dough into one long rectangle. Pile five mounds of filling along the rectangle leaving 1-2 inches in between each mound. Fold the rectangle over to cover the mounds and use a cookie cutter or cup to stamp out each mound completely encased in dough.<br />
Bake for 25 minutes until golden brown and puffed.<br />
Serve with marinara sauce and enjoy.<br />
<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-27505095551179144942014-08-09T17:38:00.001-07:002014-08-09T18:16:23.212-07:00Chilled Cucumber Soup with Watermelon Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSdLRPcRfdQ0ajpT5mEeBuwRqqzdgpzgm70H4KpAWcblL1WPs-vXG5XLffflUgGb2TGvCUTmDdVOi0ce0BQ7wEYBLx_QqSsbkIPiGlmQJUEwMGjRmjUcEH1s7FAFdK2mCBtkvXJa1eFyY/s1600/20140730_114520.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSdLRPcRfdQ0ajpT5mEeBuwRqqzdgpzgm70H4KpAWcblL1WPs-vXG5XLffflUgGb2TGvCUTmDdVOi0ce0BQ7wEYBLx_QqSsbkIPiGlmQJUEwMGjRmjUcEH1s7FAFdK2mCBtkvXJa1eFyY/s1600/20140730_114520.jpg" height="320" width="266" /></a></div>
Chilled Cucumber Soup <br />
Serves 2-3<br />
1 english cucumber, skin on<br />
1 avocado<br />
1 bunch scallions, green parts only<br />
1 handful cilantro, stems and leaves<br />
1/2 jalapeno, seeds removed<br />
juice of 1 lime<br />
salt, to taste<br />
cold water to thin out soup to desired consistency<br />
<br />
In a blender combine all of the ingredients and blend until smooth. Taste and season with more salt if necessary.<br />
<br />
Watermelon Salsa<br />
1 cup yellow corn kernals<br />
1 cup watermelon, small dice<br />
1/2 cup minced radishes<br />
2 tbl cilantro leaves<br />
salt, to taste <br />
<br />
On a small grill pan or grill top, cook the corn kernals until lightly charred. Combine with the remaining ingredients and sprinkle with salt. Top on soup and enjoy.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-1816165843779157432014-07-02T19:51:00.000-07:002014-07-02T19:51:19.847-07:00Gluten Free Teff Ginger Molasses Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV7Q2NH-gvo0EysXdSwLvZCE9CX5zgDwB4UESNHNMW14hPdLEG4NYCZIsGmEGLAZQUICu_NhABWxzEIJIyQTKbn-bx8ZqCXbett9VOP_K8xxoVxSjxDkqWyOzhq4Wg61vaXcabskVt1Ox/s1600/Screenshot_2014-07-02-19-33-22.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV7Q2NH-gvo0EysXdSwLvZCE9CX5zgDwB4UESNHNMW14hPdLEG4NYCZIsGmEGLAZQUICu_NhABWxzEIJIyQTKbn-bx8ZqCXbett9VOP_K8xxoVxSjxDkqWyOzhq4Wg61vaXcabskVt1Ox/s1600/Screenshot_2014-07-02-19-33-22.png" height="319" width="320" /></a></div>
Teff is becoming more popular these days in the public eye. Everyone is looking for the next big grain and this might be it. I have enjoyed teff for many years now in the form of injera bread, a spongy, sour bread traditionally served with Ethiopian food. Teff is considered a "super food" high in protein, calcium, iron, amino acids and is also gluten free! Baking with teff is new to me, but with a little one in my house now, I am interested in using grains in baking that serve a nutritional point and are higher quality. These cookies are awesome! Because they are 100% teff, they are slightly sandy in texture, but don't let that sway you. They are still moist and so, so flavorful. I completely forgot about the texture three cookies in! These spice filled cookies would be great any day of the week and especially around the holidays. They are sweetened with only molasses, dates and apple sauce and with no oil added, you could actually consider this to be a HEALTHY cookie!<br />
Teff flour can be found at Ethiopian markets or natural foods stores. The Whole Foods near me sells it in their baking aisle and in bulk, making it easy for me to buy only what I need.<br />
<br />
Teff Ginger Molasses Cookies<br />
<i>makes 12+</i><br />
10 pitted dates<br />
3/4 cup 100% apple juice<br />
1/2 cup molasses<br />
1/2 cup almond butter<br />
1 tsp vanilla extract<br />
2 cups brown teff flour<br />
1 tbl orange zest<br />
1 1/2 tsp cinnamon <br />
1 tsp baking soda<br />
1 tsp ground ginger<br />
1/4 tsp ground nutmeg<br />
1/4 tsp salt <br />
1/8 tsp ground cloves <br />
<br />
Preheat the oven to 350. <br />
In a small pot, combine the dates and apple juice and bring to a boil. Reduce to a simmer and cook for 5 minutes to soften the dates. Transfer to a food processor and add the molasses, almond butter and vanilla. Blend until smooth.<br />
Add the remaining ingredients and blend until a smooth dough forms.<br />
Scoop out balls of dough about 2 tablespoons each. Flatten on a greased baking sheet and bake for 8-10 minutes. Enjoy!aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com3tag:blogger.com,1999:blog-7408142196825420198.post-70219949593972767392014-04-18T12:30:00.002-07:002014-04-18T12:30:25.944-07:00Crispy Orange Cauliflower with Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ARDncEr1hOha7jZfxuR90yUoqp4jZSxsogbgCfEW1XjO6tXRI7HYe4pJHK7JX78H9sBilGoXo26qRHSmBIId1htkehIo_QJZHvAECd5vGcZXM1x2Az5XIJW2h9Og8rsFyx0xJIYDLH-1/s1600/orange+cauliflower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ARDncEr1hOha7jZfxuR90yUoqp4jZSxsogbgCfEW1XjO6tXRI7HYe4pJHK7JX78H9sBilGoXo26qRHSmBIId1htkehIo_QJZHvAECd5vGcZXM1x2Az5XIJW2h9Og8rsFyx0xJIYDLH-1/s1600/orange+cauliflower.jpg" height="320" width="247" /></a></div>
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Crispy Orange Cauliflower with Asparagus<br />
<i>serves 3</i></div>
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Orange sauce:<br />
2 large oranges, juice from both, zest from 1<br />
2 tbl water<br />
2 tbl gf tamari<br />
2 tbl rice vinegar<br />
2 tbl minced green onions (white and light green parts, save the dark green for garnish)<br />
1 tbl organic light brown sugar<br />
1 tbl cornstarch<br />
2 garlic cloves<br />
salt, to taste</div>
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<br /></div>
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Combine everything in a blender and blend until smooth. <br />
In a small pot, bring to a boil then reduce to a low simmer and cook for 3-5 minutes until thick. Keep warm over very low heat, stirring occasionally so the bottom of the pan doesn't burn.</div>
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<br /></div>
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Cauliflower Batter<br />
1/2 cup water<br />
1/3 cup cornstarch<br />
1/4 cup brown rice flour<br />
1 tbl ground flax <br />
1 tsp salt<br />
1 small head cauliflower, cut into medium sized florets<br />
1/2 cup peanut oil<br />
1 bunch asparagus, ends <u>trimmed</u><br />
2 tbl minced reserved green onions<br />
1 tbl sesame seeds</div>
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<br /></div>
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Combine the water, cornstarch, flour, flax and salt. Whisk into a smooth, thick better. Let sit for 5 minutes. Toss the cauliflower in the batter and coat completely. <br />
Heat the oil in a large saute pan over medium high and pan fry the cauliflower until lightly browned and crispy.<br />
Drain pieces on a paper towel. Pour out most of the oil, leaving a small amount to lightly saute the asparagus, 4-5 minutes.<br />
Toss the cauliflower in the orange sauce and serve over asparagus. Garnish with green onions and sesame seeds.</div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-46774911131216256772014-04-12T13:19:00.001-07:002014-04-12T13:23:15.964-07:00Homemade Cashew Milk<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyvEDXOnTTwYj704FQS5_PDrr1x0hfJAYvMkMUalZLapTg-3KS6DvJVZcnQBckUPKxWUyQi_UrC5K3v_BRjRm8CTydDTbsXcPf1gKhccMyCgaDH0nhixXwE6zk1VK4i8Dz5ByPCCffQoD/s1600/cashew+milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyvEDXOnTTwYj704FQS5_PDrr1x0hfJAYvMkMUalZLapTg-3KS6DvJVZcnQBckUPKxWUyQi_UrC5K3v_BRjRm8CTydDTbsXcPf1gKhccMyCgaDH0nhixXwE6zk1VK4i8Dz5ByPCCffQoD/s1600/cashew+milk.jpg" height="320" width="202" /></a></div>
This recipe for homemade cashew milk does not get any easier to make. After soaking your nuts, it's just a matter of blending and straining before you can enjoy a delicious glass. This recipe is not just for cashews, use whatever nut you like best! Almonds, brazil nuts, macadamia nuts-they would all work. In fact, combining nut flavors together could be a fun and delicious way to create new milks you have never seen in stores.<br />
When I first posted this picture online, I stated that I made all 18 cups (1 gallon plus 2 cups) of cashew milk for only FIVE DOLLARS. It's true! But the internet didn't believe me and quickly I got many rebuttals that this would cost upwards of $20 in other cities/states. I purchased 2 cups of raw cashews in the bulk bins at a standard grocery chain in the Pacific NW for a total of $4.22, combined with 10 dates from the bulk bins at $.75 cents and you get....ta da....$5! If I can do it, you can to. Try looking for nuts in bulk, they are always cheaper and you only have to buy what you need.<br />
Keep your milk chilled for up to 7 days. If you aren't going to go through this much in 7 days, simply make half the batch and spend even less money! My family certainly won't go through this much in that allotted time so I am already coming up with other ideas for it. Pureed and strained strawberries would make a KILLER strawberry milk for kids and adults alike. Use as you would any milk in sauces, gravies, smoothies and baking.<br />
<br />
Cashew Milk<br />
<i>yields 1 gallon plus 2 cups or 18 cups total </i><br />
2 cups raw cashews<br />
10 pitted neglect dates (or up to 20 if you want naturally sweetened milk)<br />
water<br />
1 tbl vanilla extract, optional<br />
cheesecloth, for straining<br />
<br />
Combine the cashews and dates together in a bowl and fill with water.<br />
I have a VITAMIX blender which allowed me to only soak for 3 hours but if you do not have a really high powered blender, soak overnight and up to 2 days. The longer you soak the creamier the milk will be.<br />
Drain the soaking water from the nuts and pour the nuts/dates into a blender. Add 2 cups of water and blend for 3 minutes on high until creamy and smooth. <br />
Line a fine mesh strainer with cheesecloth and place over a bowl. Pour the cashew mixture into the strainer and strain completely.<br />
Combine the strained cashew milk with 10 cups of water and vanilla if using. Stir, chill and enjoy! <br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com2tag:blogger.com,1999:blog-7408142196825420198.post-77588813672880973272014-04-10T12:56:00.000-07:002014-04-10T12:56:03.990-07:00Old Fashioned Oat Energy Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKab_mifAMIX8dqFoS34tbYoaq2Lkret-8baxH-UEvoD-6q7sdH0p6011GQb1Mc6_FIKD3IY0bsC457resSAV33bfT-ieHgiAhlDRctIh1k4PKXvO565-rIDMkOSMq0jIIFIsdwSWSWWa/s1600/oat+energy+balls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKab_mifAMIX8dqFoS34tbYoaq2Lkret-8baxH-UEvoD-6q7sdH0p6011GQb1Mc6_FIKD3IY0bsC457resSAV33bfT-ieHgiAhlDRctIh1k4PKXvO565-rIDMkOSMq0jIIFIsdwSWSWWa/s1600/oat+energy+balls.jpg" height="320" width="320" /></a></div>
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Skip the processed bars, snacks and drinks and pack a couple of these energy bites with you next time you need to refuel. These are great to take to work as a mid day pick me up or to munch on quickly before or after a workout. Substitute the seeds if you desire with chia or poppy and switch out the peanut butter for almond butter for a different spin on a healthy treat.</div>
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</div>
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Old Fashioned Oat Energy Bites<br />
<i>yields 24</i><br />
3 cups old fashioned rolled oats (not instant)<br />
2 cups unsweetened shredded coconut<br />
1 cup dark chocolate chips<br />
1/2 cup sesame seeds<br />
1/2 cup ground flax<br />
2 cups unsweetened crunchy peanut butter<br />
3/4 cup water<br />
1/4 cup organic grade A maple syrup<br />
2 tsp vanilla extract</div>
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<br /></div>
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Combine all of the dry ingredients in a large bowl.<br />
Combine the peanut butter and the remaining wet ingredients in another bowl and stir to combine.<br />
Pour the wet into the dry and stir to combine fully. This is easily done using your hands!<br />
Chill for 1 hour then form into tight balls, one inch in diameter. Use a small ice cream scooper for uniform sized bites.<br />
Keep cold during storage.</div>
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<i>These are not all that sweet, if you would prefer a sweeter bite, replace some of the water with more maple syrup</i>. </div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-34036676216348358782014-04-09T17:27:00.002-07:002014-04-09T17:27:35.922-07:00Spicy Almond, Chickpea & Kale Stew with Vegan Chorizo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKUgULuxXJd6CrT8XLBZ72Bg4CU_-X8O54kK9myJCWTlVvYwG6v1hZoglPZ9gcQig66wVieBK8ZFHF6gE9j-lX0ZlV8wlSnpV9O2dPVxxkrsAqb3O_c0BluAUeEX1q4kqil1s3MQaI3ft/s1600/20140409_170116.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTKUgULuxXJd6CrT8XLBZ72Bg4CU_-X8O54kK9myJCWTlVvYwG6v1hZoglPZ9gcQig66wVieBK8ZFHF6gE9j-lX0ZlV8wlSnpV9O2dPVxxkrsAqb3O_c0BluAUeEX1q4kqil1s3MQaI3ft/s1600/20140409_170116.jpg" height="320" width="269" /></a></div>
This stew is rich, and spicy and full of flavor. The addition of almonds adds an unusual, light crunch you don't usually find in stews. Almonds and Chorizo are a natural pair in Spanish cuisine so it's no wonder they work beautifully in this dish. The taste of this dish will vary greatly depending on what type of vegan chorizo you use. I used Field Roast which is slice-able and stays firm unlike most vegan chorizos that are meant to crumble and lean towards more Mexican flavors. Serve with a crusty baguette to sop up all the broth and you've got yourself a meal you will be making over and over again.<br />
<br />
Spicy Almond, Chickpea & Kale Stew with Vegan Chorizo<br />
<i>serves 4</i><br />
2 tbl extra virgin olive oil<br />
8 garlic cloves, minced<br />
1 yellow onion, small dice<br />
1 red chile pepper, seeds removed, minced<br />
salt and pepper, to taste<br />
3 Field Roast chorizo sausages, 1/2" slices<br />
1/4 cup toasted almonds, roughly chopped<br />
1 head kale, stems removed, chopped into medium sized pieces<br />
4 cups vegetable broth <br />
1-15oz can tomato sauce<br />
1-15oz can chickpeas, drained and rinsed <br />
<br />
In a medium sized pot, combine the olive oil and garlic and turn the heat on medium to allow the garlic to slowly infuse the oil.<br />
Once the garlic starts to lightly brown, add the onion, red chile and season with salt and pepper. Saute 5 minutes.<br />
Add the sausages and almonds and saute 3-4 minutes.<br />
Add the kale, broth, tomato sauce and chickpeas and bring to a boil. Reduce to a simmer and cook uncovered for 25 minutes.<br />
Taste and season with salt if necessary.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com2tag:blogger.com,1999:blog-7408142196825420198.post-63370985097297450212014-04-03T18:26:00.000-07:002014-04-03T20:13:12.559-07:00Sweet Potato Nachos with Cauliflower Nacho Cheese & Cashew Sour Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyPLK9rSOM2sCjoQ2Ix6RbXlfVnChyphenhyphenk3xNp6TLnMaQMBDUrnFW0j76pyuErRbxWUEr2AclNaJqQpui6YsO10SHN8GwqmwLl7dBvmmG67D2Y7_QN9ZaHmWCna8o9BsPOiBd_gleN8NVmEt/s1600/potato+nachos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyPLK9rSOM2sCjoQ2Ix6RbXlfVnChyphenhyphenk3xNp6TLnMaQMBDUrnFW0j76pyuErRbxWUEr2AclNaJqQpui6YsO10SHN8GwqmwLl7dBvmmG67D2Y7_QN9ZaHmWCna8o9BsPOiBd_gleN8NVmEt/s1600/potato+nachos.jpg" height="320" width="216"></a></div>
Can nachos ever really be healthy? They can!<br>
These nachos not only hold all of the flavor of your traditional nachos but they are great tasting and great for you. Eat these for lunch, dinner or serve them at your next get together for a winning dish that is easy to make for any size group.<br>
<br>
Sweet Potato Nachos<br>
<i>serves 3</i><br>
2 small-medium yukon golds, skin on, sliced into 1/4" discs<i> </i><br>
1 large sweet potato, skin on, sliced into 1/4" discs<br>
1 medium red onion, halved, thinly sliced<br>
2 tbl extra virgin olive oil <br>
2 tsp cumin<br>
1 tsp salt<br>
1 tsp chili powder<br>
1 tsp garlic powder <br>
1/2 tsp pepper <br>
1 cup black beans, drained and rinsed<br>
1 avocado, diced<br>
1/4 cup cilantro leaves <br>
<br>
Preheat the oven to broil on high.<br>
Toss the potatoes and onions with olive oil and all of the spices. Arrange in a single layer on a baking sheet and broil for 10 minutes, tossing once after 5 minutes until lightly charred and fully cooked.<br>
Top the potatos with nacho cheese, sour cream, black beans, avocado and cilantro. <br>
<br>
Cauliflower Nacho Cheese<br>
<i>yields 1 1/2 cups</i><br>
1 1/2 cups cooked cauliflower florets<br>
1 cup canned, diced tomatoes with roasted green chilies <br>
1/4 cup nutritional yeast<br>
1/2 tsp garlic powder<br>
1/2 tsp chili powder <br>
1/2 tsp salt<br>
juice of 1/2 lime <br>
<br>
Combine the cooked cauliflower and the remaining ingredients in a blender and blend until smooth. <br>
<br>
Cashew Sour Cream<br>
<i>yields 1/2 cup </i><br>
1/2 cup raw cashews, soaked at in water for least 1 hour, or more if your blender isn't high powered<div>1/4 cup unsweetened almond milk<br>
1 tbl extra virgin olive oil <br>
juice of 1/2 lime<br>
salt, to taste <br>
<br>Drain the cashews and combine all of the ingredients in a blender. Blend until smooth, thick and creamy.<br>
<br>
<br></div>aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-16296490171956488392014-03-05T15:54:00.000-08:002014-03-05T15:54:24.847-08:00Kid-Friendly Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibljyJDQIns9lzhcVJrRtE3hUrkcwF42ErJ4jHYUqqOqAPSiYxwv91G72RR9U29c_qXCyofA_Ql1pNKVvyZyvMOxl4cR4UhXbL9SsnxIz0YrIKkgCFhZGCVTsJnXeKYoZVaw_5HfODOaDo/s1600/baby+banana+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibljyJDQIns9lzhcVJrRtE3hUrkcwF42ErJ4jHYUqqOqAPSiYxwv91G72RR9U29c_qXCyofA_Ql1pNKVvyZyvMOxl4cR4UhXbL9SsnxIz0YrIKkgCFhZGCVTsJnXeKYoZVaw_5HfODOaDo/s1600/baby+banana+bread.jpg" height="320" width="283" /></a></div>
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I call them kid-friendly but really these are friendly for all ages. I made these for my 9 month old baby girl but I enjoyed them a lot! These sugar-free, gluten-free treats are a wonderfully healthy treat perfect for little hands to hold and enjoy.</div>
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<br /></div>
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Kid Friendly Banana Bread<br />
<i>yields 1 dozen small muffins</i><br />
2 cups old fashioned gluten free oats<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp ground cardamom<br />
1/2 tsp nutmeg<br />
1/4 tsp sea salt<br />
3 ripe bananas<br />
1/2 cup unsweetened applesauce<br />
1/4 cup coconut oil, melted</div>
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<br /></div>
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Preheat the oven to 350. Grease a muffin or doughtnut tin.<br />
In a food processor, grind the oats into a fine powder and transfer to a bowl. Add the baking powder, soda, cinnamon, cardamom, nutmeg and salt.<br />
Puree the bananas in the food processor and add to the oats along with the applesauce and melted oil.<br />
Stir to combine. <br />
Divide into 12 muffin tins and bake for 15 minutes. </div>
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<i>I used a doughnut tin I have but never get any use out of it. Whatever shape you do, keep these in small shapes so they stay moist.</i><br />
Enjoy! <br />
Freeze to store extras.</div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-29354968255120184472014-02-15T09:25:00.000-08:002014-02-15T09:25:01.721-08:00Fried Potato Tacos with Acorn Squash Coconut Crema<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxFfqo979oFt5KUQd-sSrNpTwy80aWZVfPcX6r44pFArvZftFjqn7Jr4qFbqUcfyluA9eTWwOVecybaWT6eQiG0zfIf94TxypsN3VccRnNJvurCHBwtZjzC3PvK69b_DJ1Z8ygkfJO6If/s1600/fried+potato+tacos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxFfqo979oFt5KUQd-sSrNpTwy80aWZVfPcX6r44pFArvZftFjqn7Jr4qFbqUcfyluA9eTWwOVecybaWT6eQiG0zfIf94TxypsN3VccRnNJvurCHBwtZjzC3PvK69b_DJ1Z8ygkfJO6If/s1600/fried+potato+tacos.jpg" height="320" width="311" /></a></div>
One Year Ago Today<i> <a href="http://profoundhatredofmeat.blogspot.com/2013/02/creamy-avocado-fettucini.html" target="_blank">Creamy Avocado Fettucini</a></i><br />
Two Years Ago Today <a href="http://profoundhatredofmeat.blogspot.com/2012/02/chocolate-banana-bread-pudding.html" target="_blank"><i>Chocolate Banana Bread Pudding</i></a><br />
Three Years Ago Today<a href="http://profoundhatredofmeat.blogspot.com/search?q=chocolate+raspberry+ice+cream" target="_blank"><i> Chocolate Raspberry Ice Cream in Edible Vanilla Raspberry Bowls</i></a><br />
<br />
Fried Potato Tacos<br />
<i>makes 12 tacos</i><br />
2 tbl safflower oil<br />
1/2 medium yellow onion, small dice<br />
3 small-medium sized yukon golds, skin on, small dice<br />
3 garlic cloves, minced <br />
1 tbl salt <br />
1 tsp cumin<br />
1 tsp paprika<br />
1 tsp dried oregano <br />
1/2 tsp pepper<br />
3 small roma tomatoes<br />
1 red jalapeno, seedes removed, roughly chopped <br />
1/4 cup roughly chopped yellow onion<br />
1 handful cilantro<br />
1 garlic clove <br />
1 tbl lime juice<br />
12-6" corn tortillas<br />
peanut or canola oil for frying<br />
1/2 cup finely shredded napa cabbage <br />
<br />
In a large saute pan, heat 2 tbl safflower oil and saute the onions until soft, 4 minutes. Add the potatoes, garlic, salt, cumin, paprika, oregano and pepper. Cook 7 minutes until the potatoes start to brown. Add 1 cup of water to the pan and cover to allow the potatoes to steam and cook the rest of the way through.<br />
While the potatoes are steaming, combine the tomatoes, jalapeno, 1/4 cup onion, cilantro, 1 garlic clove, lime juice and 1/2 tsp salt in a blender or food processor and pulse into fine chunks but not puree.<br />
Remove the lid from the potatoes and pour in the salsa. Cook 5-7 minutes more until the liquid has evaporated and the potatoes are tender.<br />
Fill a small but tall pot with about 5 inches of oil for frying. Heat to 350 degrees.<br />
While the oil is getting hot, warm the tortillas so they are pliable and do not crack or break. Additionally, get out a paper bag or paper towels to drain the tacos on once they are done frying.<br />
Assemble 12 tacos with potato filling and a sprinkling of cabbage.<br />
When the oil is hot, use a pair of tongs to hold the taco together at the top and dip into the oil, holding the taco in place until it is crispy and lightly browned. Set down on the paper bag to drain. Continue one taco at a time until you are all done.<br />
Drizzle with acorn squash crema and serve!<br />
<br />
Acorn Squash & Coconut Crema<br />
1 small acorn squash, peeled, halved, seeds removed and cut into 1" wedges<br />
1 tbl melted coconut oil<br />
salt and pepper, to taste<br />
1 cup coconut water and all of the meat from 1 young thai coconut<br />
hot sauce, to taste <br />
<br />
Preheat the oven to 425.<br />
Drizzle the squash wedges with coconut oil and season liberally with salt and pepper. Roast for 25 minutes until fork tender.<br />
Combine the wedges in a blender along with the coconut water and coconut meat. Add hot sauce to taste. I did 4-5 shakes. Blend until smooth. Taste and season with salt if needed.<br />
<br />
<br />
<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com2tag:blogger.com,1999:blog-7408142196825420198.post-39411153625862061882014-02-04T15:02:00.000-08:002014-02-04T15:02:34.774-08:00Raw Zucchini Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hCF3KJlCrXb9ApuFKpF0KmFCW0PEi7MJOMGCcqnW614WrQUgSfhvPVjRSngF1dYkCdozgZD6s2pgtDtMq3gbjXaxZA36OHyK_uOIY3MIn_UwpksbuF-T7nji5OAPL5t9OtouwVfzGgoc/s1600/raw+zucchini+fries.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hCF3KJlCrXb9ApuFKpF0KmFCW0PEi7MJOMGCcqnW614WrQUgSfhvPVjRSngF1dYkCdozgZD6s2pgtDtMq3gbjXaxZA36OHyK_uOIY3MIn_UwpksbuF-T7nji5OAPL5t9OtouwVfzGgoc/s1600/raw+zucchini+fries.jpg" height="320" width="320" /></a></div>
Raw Zucchini Fries<br />
<i>serves 3</i><br />
4 zucchinis, cut into thick strips about a 1/2 inch thick and 4-5 inches long<br />
3 tbl cold pressed extra virgin olive oil<br />
2 tbl nutritional yeast<br />
2 tsp dried garlic powder <br />
sea salt<br />
black pepper<br />
<br />
Toss the zucchinis in the remaining ingredients and dehydrate at 115 degrees for 9 hours until warm while still retaining a little crunch.<br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-86504171165484791782014-02-03T15:49:00.000-08:002014-02-04T15:09:09.840-08:00Raw Pizza with Black Olives and Bell Peppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqBdj-RsEIMdXR-wbdW4s6qm_LjLIEa4h3bW2SRQyhLTbApUw4FsKskZxaLvHD6qPF9SHAuSk2gEjf3JiAkrsJpovHPg-NfLai0XwLVryMgMGyOx56HXL7Epkdk-lzj1mPb9Lj01kVtYO/s1600/raw+pizza.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqBdj-RsEIMdXR-wbdW4s6qm_LjLIEa4h3bW2SRQyhLTbApUw4FsKskZxaLvHD6qPF9SHAuSk2gEjf3JiAkrsJpovHPg-NfLai0XwLVryMgMGyOx56HXL7Epkdk-lzj1mPb9Lj01kVtYO/s1600/raw+pizza.jpg" height="320" width="180" /></a></div>
Let's be honest, this doesn't entirely taste like <i>pizza</i> per se but it does taste delicious. You could top this crust with just about anything or use the cashew hummus as a dip.<br />
<br />
Pizza Crust<br />
<i>1-14" disc</i><br />
1 large sweet potato, peeled<br />
1 large yam, peeled<br />
1 parnsip, peeled<br />
1 cup raw walnuts<br />
1 cup flax meal<br />
1 tbl sea salt<br />
1 tbl dried basil<br />
1 tsp dried parsley <br />
1/2 cup water<br />
1 cup black olives<br />
1 green bell pepper, small dice <br />
<br />
Use a food processor to shred the sweet potato, yam and parsnip. Take off the shredding plate and put in the regular blade and process the vegetables into small-medium sized bites. Transfer to a bowl.<br />
Process the walnuts and flax into small crumbs. Add to the bowl of vegetables and season with salt, basil and parsley. Slowly pour in the water while stirring until the mixture forms a dough.<br />
Press a 1/2 inch thick layer onto your dehydrator tray and dehydrate at 115 degrees for 8 hours then flip over and dry 3 hours more until browned and crisp.<br />
<br />
Cashew Hummus<br />
<i>yields 2 cups</i><br />
2 cups raw cashews, soaked at least 2 hours and drained<br />
1/3 cup raw sesame seeds<br />
1/2 tsp cumin<br />
1/2 tsp ground coriander <br />
3-4 garlic cloves <br />
juice from 1 lemon<br />
1/2 cup water<br />
<br />
Combine all of the ingredients in a blender and add water a little at a time until the hummus is smooth and thick.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-166382626917066292014-02-03T15:25:00.003-08:002014-02-04T15:09:32.091-08:00Spicy Raw Corn Soup with Sour Cream and Pico<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiW6qmTMJ-EocUtY9pFH9WSPFwm8srPyfodEHxT8qUyuZzyG_2VKQLkQmisvj6bCm3l2e1QBMhfSP9j0Uo4dtUVyIHoqIeV-lapxhSt_C1MR_o9VcGjQWrzWOEwIlqjDq4y_PoJhRgxQB/s1600/raw+corn+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOiW6qmTMJ-EocUtY9pFH9WSPFwm8srPyfodEHxT8qUyuZzyG_2VKQLkQmisvj6bCm3l2e1QBMhfSP9j0Uo4dtUVyIHoqIeV-lapxhSt_C1MR_o9VcGjQWrzWOEwIlqjDq4y_PoJhRgxQB/s1600/raw+corn+soup.jpg" height="320" width="267" /></a></div>
<div dir="ltr">
Spicy Raw Corn Soup<br />
<i>serves 3</i><br />
1 lb yellow corn kernals<br />
1 cup fresh pico de gallo<br />
1/4-1/2 cup water<br />
1/2 jalapeno, seeded<br />
2 tbl nutritional yeast<br />
1 tsp salt<br />
1 avocado, for garnish</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Combine the corn, pico, 1/4 cup water, jalapeno, nut yeast and salt in a blender and blend until smooth. <br />
Serve with more pico de gallo, sour cream and avocado. </div>
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<br /></div>
<div dir="ltr">
Pico De Gallo<br />
<i>yields 2 cups</i><br />
4 roma tomatoes, seeded, small dice<br />
1 small yellow onion, minced<br />
1 bunch cilantro, roughly chopped<br />
1 tbl cold pressed olive oil<br />
Salt, to taste</div>
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<br /></div>
<div dir="ltr">
Combine and season with salt to taste.</div>
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<br /></div>
<div dir="ltr">
Raw Sour Cream<br />
1/2 cup raw cashews, soaked for 1 hour then drained<br />
1/4 cup water<br />
1 tsp fresh lemon juice<br />
1/2 tsp apple cider vinegar<br />
1/4 tsp salt</div>
<div dir="ltr">
<br /></div>
<div dir="ltr">
Combine in a blender and blend for 5 minutes until smooth and creamy, adding more water if necessary .</div>
aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-71983974515244149892014-01-11T12:42:00.000-08:002014-01-11T12:42:01.493-08:00Curried Brussels Sprouts Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5DF5D3FtQAK09HeZFyHUgTSvTiNSL990BBXf84mKC5XOmcAr0eW8lAZgRgYOESuddW0TrWG0ATrMa5x0tUHoTdgz4M-TrETQaX_8SuD4N3t3KkGd1Am3FOT6c-THnwzIPjcSrTFO3y0E/s1600/curried+brussels+sprouts+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ5DF5D3FtQAK09HeZFyHUgTSvTiNSL990BBXf84mKC5XOmcAr0eW8lAZgRgYOESuddW0TrWG0ATrMa5x0tUHoTdgz4M-TrETQaX_8SuD4N3t3KkGd1Am3FOT6c-THnwzIPjcSrTFO3y0E/s1600/curried+brussels+sprouts+salad.jpg" height="320" width="215" /></a></div>
<i>A traditional take on curried chicken salad but made with roasted brussels sprouts instead. This salad is a great way to try brussels sprouts in a different manor and is great over greens, in toasted pita or served with crackers. </i><br />
<br />
Curried Brussels Sprouts Salad<br />
<i>serves 3</i><br />
20 small brussels sprouts, ends trimmed, halved<br />
1 tbl extra virgin olive oil<br />
salt and pepper<br />
1 celery stalk, minced <br />
1/2 cup minced green onion (dark green parts only)<br />
1/2 cup roasted salted cashews, roughly chopped<br />
1/2 cup veganaise (or your favorite vegan mayonnaise)<br />
1/4 cup raisins <br />
3 tbl apricot jam<br />
2 tbl black sesame seeds<br />
1 tbl curry powder<br />
2-3 cups baby spinach<br />
<br />
Preheat the oven to 400.<br />
Toss the brussels sprouts with olive oil and season with salt and pepper. Roast for 15 minutes.<br />
Combine all of the remaining ingredients except the spinach and season with salt and pepper. Add the brussels and toss to combine. Taste and season.<br />
Serve over spinach. <br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-88924840176723952242013-11-29T11:37:00.001-08:002013-11-29T11:37:47.275-08:00Bring on the Christmas Cookies!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCZSDaXID4gAfos4v-VOU26NdG6b4pmuaPCZf1fIMDRk9OFpy5HJ5qjlZHZ_iwy63cNBZ78jI9lUODPK5AnL62hVg10sqche4HGzWhXuZxI8gjEJ7z8fmPWR0i4mnblxEGCzmoe7EeBLa/s1600/first+christmas+card.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCZSDaXID4gAfos4v-VOU26NdG6b4pmuaPCZf1fIMDRk9OFpy5HJ5qjlZHZ_iwy63cNBZ78jI9lUODPK5AnL62hVg10sqche4HGzWhXuZxI8gjEJ7z8fmPWR0i4mnblxEGCzmoe7EeBLa/s320/first+christmas+card.jpg" width="180" /></a>It's going to be my daughter's first Christmas this year and while she might not be able to make and eat Christmas cookies, we will definitely still be making them using this <a href="http://profoundhatredofmeat.blogspot.com/2012/12/frosted-sugar-cut-out-cookies.html" target="_blank">Sugar Cookie Recipe! </a><br />
<br />aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-33196465015704095972013-11-18T17:59:00.001-08:002013-11-18T17:59:35.051-08:00Creamy Tortilla Soup with Hominy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_htJRLC1h_oX35sFfjcF-k1JamAOb_8kEcn6BVX6qae84_JZIEGCTh_dOlZvlKwDi-F1F4ngrVboCiebG5X40Z_k-iV15dGNbkAInNg5YcJhsJ357YTERZWa-yivK357ftTBzqWWiBqGI/s1600/creamy+tortilla+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_htJRLC1h_oX35sFfjcF-k1JamAOb_8kEcn6BVX6qae84_JZIEGCTh_dOlZvlKwDi-F1F4ngrVboCiebG5X40Z_k-iV15dGNbkAInNg5YcJhsJ357YTERZWa-yivK357ftTBzqWWiBqGI/s320/creamy+tortilla+soup.jpg" width="311" /></a></div>
Hominy is criminally underrated and underused in the food world. Even in Mexican food I don't see it used often. What gives? It tastes like a corn tortilla and bean combined in one! It's perfect to bulk up soups and stews, tastes great in tacos and burritos and even makes a great salsa. The only drawback I've noticed is that I can only find it in 28oz cans which is sometimes just way too much. Thankfully this recipe calls for the whole can and none will go to waste.<br />
<br />
<b>One Year Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2012/11/fennel-latkes-with-pear-chutney.html" target="_blank">Fennel Latkes with Pear Chutney</a><b><br /></b><br />
<b>Two Years Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2011/11/sun-dried-tomato-broccoli-stromboli.html" target="_blank">Sun Dried Tomato & Broccoli Stromboli</a><b><br /></b><br />
<b>Three Years Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2010/11/earl-gray-cranberry-oat-bars.html" target="_blank">Earl Gray Cranberry Oat Bars</a><b><br /></b><br />
<br />
Creamy Tortilla Soup with Hominy<br />
<i>serves 4</i><br />
2 tbl canola oil<i> </i><br />
1 medium red onion, small dice<br />
1 jalapeno, minced (seeds removed, optional)<br />
1 1/2 cup minced napa cabbage<br />
3 garlic cloves, minced<br />
1-28oz can white hominy, drained and rinsed<br />
10oz frozen yellow corn kernels <br />
10 yellow corn tortilla chips (I highly recommend Juanita's brand) <br />
1 tbl salt<br />
1 tsp pepper<br />
1 tsp cumin<br />
1 tsp paprika <br />
1/2 tsp dried oregano<br />
1-15oz can pinto beans, drained and rinsed <br />
1-15oz can tomato sauce<br />
1-15oz can coconut milk<br />
1/2 cup minced cilantro<br />
2 avocados, medium dice, for garnish<br />
vegan sour cream, for garnish<br />
tortilla chips, for garnish<br />
<br />
In a large pot, saute the onion and jalapeno in oil until tender and fragrant, 5 minutes. Add the cabbage and garlic and cook until the cabbage has wilted, 5 minutes more. Add the hominy, corn, tortilla chips, salt, pepper, cumin, paprika and oregano and stir to combine. Cook 3-5 minutes more. Add the pinto beans, tomato sauce, coconut milk and bring to a boil. Reduce to a simmer and cover. Cook for 25 minutes.<br />
Taste and season with salt and pepper. Stir in the cilantro, reserving a bit for garnish.<br />
Serve in bowls with avocado, sour cream and tortilla chips.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-13620356161948750382013-11-05T11:08:00.001-08:002013-11-05T11:08:15.244-08:00Raw Caramel<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNZz3TO5FLqz6NF_kkL3wiJ4rplTlaZhs6iI3OegG62Caf8JlJuZ0YRlxrdVOOXE6QIvU3_4_IBW-ytHJ2mDYo724hRVclN9UGqxkViM_6e5Tzai7uczixtjIzdQf-KcJwxKDtdo-X-qR/s1600/raw+caramel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqNZz3TO5FLqz6NF_kkL3wiJ4rplTlaZhs6iI3OegG62Caf8JlJuZ0YRlxrdVOOXE6QIvU3_4_IBW-ytHJ2mDYo724hRVclN9UGqxkViM_6e5Tzai7uczixtjIzdQf-KcJwxKDtdo-X-qR/s320/raw+caramel.jpg" width="265" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bk6TeRWOlwXVJUWJekn4c0PTGH9_Bn-0JH0p6sWrXVVhcIKutpQ19RTIL0GTNLk2pR4UpywqQc9mrU5idD-7EKN1RJtgrLLjFAf1sifiBhvLQYUbrqbLJucnztiPZHgfcPvIg9EAQZ8w/s1600/raw+caramel1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bk6TeRWOlwXVJUWJekn4c0PTGH9_Bn-0JH0p6sWrXVVhcIKutpQ19RTIL0GTNLk2pR4UpywqQc9mrU5idD-7EKN1RJtgrLLjFAf1sifiBhvLQYUbrqbLJucnztiPZHgfcPvIg9EAQZ8w/s320/raw+caramel1.jpg" width="244" /></a><br />
This caramel dip is arguably better than any traditional caramel dip you will make. It has thick, smooth texture and lots of flavor that not only tastes like caramel but is a a lot less of a guilty treat. My head is churning for other foods to put this on, like frosting in between cake layers or on french toast or on a breakfast parfait, drizzled over pie or made into a truffle.<br />
<br />
Raw Caramel<br />
<i>yields 1 cup</i><br />
1/2 cup solid coconut oil<br />
1/3 cup almond butter<br />
1/3 cup maple syrup<br />
1/4 tsp sea salt<br />
1/8 tsp vanilla bean seeds<br />
<br />
Combine all of the ingredients and process until smooth and creamy. Store covered at room temperature.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com0tag:blogger.com,1999:blog-7408142196825420198.post-62697125015331606012013-07-30T19:01:00.002-07:002013-07-30T19:01:57.573-07:00Watermelon Cucumber Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyy8GLwAweGvwtyq0-CpFQPNxZMA1BtFulDEwj90NaAYSMl1DuzNMcJ-tQHFdj6yReHyjQVKT5oygKcPg-eNMoHNmlCvPu3QSCPDvgQii36zNhHIy1oAOCj8c_TOC9QShzqCgNxn3TjCI/s1600/watermelon+cucumber+lemonade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlyy8GLwAweGvwtyq0-CpFQPNxZMA1BtFulDEwj90NaAYSMl1DuzNMcJ-tQHFdj6yReHyjQVKT5oygKcPg-eNMoHNmlCvPu3QSCPDvgQii36zNhHIy1oAOCj8c_TOC9QShzqCgNxn3TjCI/s320/watermelon+cucumber+lemonade.jpg" width="320" /></a></div>
It's summer and that means one thing for people who have their own gardens: too much cucumber and too much zucchini. Thankfully I am able to fully benefit from my friend's first world problems. I am more then happy to take this off their hands. With only so many things you can do with cucumber, I decided to use a few and experiment with different drinks. This non-alcoholic summer beverage is a perfect addition to your recipe repertoire. <br />
<br />
<b>One Year Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2012/07/roasted-vegetable-baguette-with-parlsey.html" target="_blank">Roasted Vegetable Baguette with Parsley Pesto</a><b><br /></b><br />
<b>Two Years Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2011/07/sweet-corn-and-roasted-garlic-tamales.html" target="_blank">Sweet Corn & Roasted Garlic Tamales with Tomatillo Sauce</a><br />
<b>Three Years Ago Today</b> <a href="http://profoundhatredofmeat.blogspot.com/2010/07/cauliflower-fritters-mango-dipping.html" target="_blank">Cauliflower Fritters with Mango Dipping Sauce & Pineapple Ceviche</a><br />
<br />
<i>Sweet watermelon, crisp cucumber and fresh lemon juice combine into a perfectly sweet and refreshing drink for everyone to enjoy.</i><br />
<i> </i><br />
Watermelon Cucumber Lemonade<br />
yields 10 cups<br />
1 lb of watermelon, medium chunks<br />
8 oz of cucumber, skin on, medium chunks<br />
1/2 cup light agave <br />
10 cups water, divided<br />
1/2 cup fresh lemon juice<br />
<br />
Combine the watermelon, cucumber, agave and 2 cups of water in a blender and blend until smooth.<br />
Strain out the pulp and seeds and discard.<br />
Combine the juice with the remaining 8 cups of water and fresh lemon juice. Stir to combine.<br />
Chill and serve!aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1tag:blogger.com,1999:blog-7408142196825420198.post-20625087334123539222013-07-30T15:50:00.002-07:002013-07-30T15:50:26.998-07:00Potato Corn Chowder<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkgDGiRC9V3pY47L-7HZSxMkN28n2aYPNBpYQrXP92mM7rTsx3xCQXBq1vX3EC7wRhaVVFkmLFRxvt3J56KCnwxpTY5TodKbse2GwX9BAVhlnQsqeuPUGNPknc9U9ShyMJXY4XcA3MwV6/s1600/potato+corn+chowder.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkgDGiRC9V3pY47L-7HZSxMkN28n2aYPNBpYQrXP92mM7rTsx3xCQXBq1vX3EC7wRhaVVFkmLFRxvt3J56KCnwxpTY5TodKbse2GwX9BAVhlnQsqeuPUGNPknc9U9ShyMJXY4XcA3MwV6/s400/potato+corn+chowder.jpg" width="360" /></a></div>
This soup fills all the requirements of a great chowder: thick, rich, creamy and satisfying. One batch of soup serves two purposes. Half of the soup stays chunky with potatoes and corn and the other half is blended with cannelini beans to transform into a silky, hearty broth. No flour or cornstarches are needed to make a great chowder.<br />
As you can see, this soup is served in a bread bowl. The soup itself is gluten free, the bread bowl is not!<br />
<br />
<b>One Year Ago Today</b><a href="http://profoundhatredofmeat.blogspot.com/2012/07/sweet-potato-plantain-tacos-with-pico.html" target="_blank"> Sweet Potato & Plantain Tacos with Mango Barbecue Sauce, Pico and Black Beans</a><b><br /></b><br />
<b>Two Years Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/2011/07/two-bean-sofrito-aranitas-braised.html" target="_blank">Two Bean Sofrito and Aranitas</a><b><br /></b><br />
<b>Three Years Ago Today </b><a href="http://profoundhatredofmeat.blogspot.com/search?q=boysenberry+lemon+truffles" target="_blank">Boysenberry Lemon Truffles</a><br />
<br />
Potato Corn Chowder<br />
<i>serves 4</i><br />
2 tbl extra virgin olive oil<br />
1 large sweet onion, small dice<br />
4 medium sized red potatoes, skin on, small dice<br />
3 garlic cloves, minced <br />
1 1/2 cups fresh or frozen corn kernels<br />
1 tbl fresh thyme leaves<br />
salt and pepper, to taste <br />
1 cup unsweetened, plain almond milk<br />
1-15oz can cannelini beans, drained and rinsed<br />
<br />
In a large soup pot, sweat the onions in olive oil until translucent and fragrant, 5-7 minutes. Add the potatoes, garlic, corn and thyme. Season with 1 tsp of salt and 1/2 tsp of pepper. Add the almond milk and bring to a simmer. Cook for 15 minutes or until the potatoes are tender.<br />
Transfer half of the soup to a blender along with the beans and blend until smooth. Pour back into the soup pot and mix to combine.<br />
Taste and season with salt and pepper if needed.aPHoMhttp://www.blogger.com/profile/10258257774162242393noreply@blogger.com1