Monday, November, 18, 2013
I’m almost done with pumpkin recipes for the year. Almost.
Oh, okay, not at all.
I eat pumpkin year round, hoarding the inexpensive cans of organic pumpkin puree from Trader Joe’s deep in my pantry, as though someone might take them and use them for some less-than-delicious purpose. We eat pumpkin in overnight oats almost every week. It’s an injustice that a superfood such as pumpkin gets only seasonal love.
Today I’m sharing a recipe that will ease me out of my preoccupation with pumpkin and into my next obsession, cranberries. These pumpkin pancakes are fluffy yet moist, the cranberry syrup thick enough to almost be a compote. Both the pancakes and the syrup have a hint of maple syrup, perfect for autumn. Or any other time of the year if you eat at my house!
Couple of ingredient tidbits: I used cashew meal/flour in the pancakes. Trader Joe’s is carrying it now for about half the price I can buy almond meal at my local market. That said, almond meal works just as well in these pancakes with a less sweet result. Second, I use Eden Organics dried cranberries. They are sweetened with apple juice, not sugar. I also think they rehydrate better than the sugared counterpart.
- 1 cup cashew flour
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup nut butter of your choice (I use cashew butter or sunbutter)
- 1 Tablespoon maple syrup
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 t. baking powder
- Mix all ingredients together in a medium mixing bowl.
- Warm pancake griddle of low-medium to medium heat. Spray with a small amount of oil of your choice.
- Scoop batter onto griddle 1/4 of a cup per pancake. Cook until bubbles form around the edges and into the middle. Flip and cook until second side is firm.
- Serve with cranberry syrup or pancake syrup of your choice.
This makes a small quantity of syrup, just about enough to go with pancakes for two. If you have leftovers, refrigerate.
- 1/3 cup dried cranberries
- 1/3 cup hot water
- 1 Tablespoon cornstarch or arrowroot powder
- 1/4 cup coconut sugar
- 1 teaspoon lemon juice
- 1/4 cup to 1/2 cup maple syrup (depends how thick/thin you want the syrup)
- Soak the dried cranberries in hot water until the water has cooled, 30 minutes or so.
- Using an immersion blender in the bowl the cranberries soaked in OR transferring to a blender, puree cranberries and water until there are no large chunks of cranberry.
- Transfer 1/2 of the cranberry mixture to a small saucepan. Over medium heat, stir in cornstarch or arrowroot powder, incorporating well to make sure no clumping occurs. Once incorporated, stir in remaining cranberry mixture.
- Add coconut sugar and lemon juice, stirring often. Once coconut sugar crystals are no longer noticeable, stir in maple syrup. If you like a thinner syrup, you may choose to use the entire 1/2 cup. I like thicker syrup and add only 1/4 cup.
Monday, October, 21, 2013
Last Winter I went a little crazy making all sorts of creamy, cheesy sauces with butternut squash and nutritional yeast. Last week I craved comfort food and was thinking about making a similar sauce again. Since it’s the season of all-things-pumpkin, I started wondering how I could use pumpkin for a similar sauce.
Truth be told, it was really mac ‘n cheese I was craving. That’s the king of comfort food for me. Creamy, cheesy goodness with pasta, baked in the oven until the top has a little crunch to it. It really doesn’t get much better. With an abundance of pumpkin puree right now, working it into a dairy-free sauce was a good plan.
So here’s the outcome. You’re gonna love this part: this recipe makes sauce for THREE batches of mac ‘n cheese. Make one batch the day you make the sauce, split the others and refrigerate or freeze them for use later. Talk about a quick weeknight meal, already prepared sauce for mac ‘n cheese so all you need to do is boil your pasta and pop this under the broiler for an easy meal. I think that’s what I’ll do for dinner tonight!
Quick note: I used Woodchuck Hard Cider’s pumpkin flavor to make one batch of this. I’ve also used just a regular, non-seasonal flavor hard cider to test a batch. While I like the flavor of the pumpkin cider, this is great with a regular hard cider as well. I share this because in a few weeks, the pumpkin cider will be gone. I don’t want you to limit your consumption of this creamy, cheesy dish to the time of year when pumpkin cider graces the shelves.
Pumpkin Mac ‘n Cheese (gluten-free, dairy-free, vegan)
- 3 Tablespoons coconut oil
- 3 Tablespoons brown rice flour
- 1 cup hard cider (I've used Woodchuck hard cider pumpkin and also a standard apple hard cider)
- 2 Tablespoons maple syrup
- 2 cups unsweetened non-dairy milk (I used almond milk)
- 1 teaspoon ground mustard
- 1/4 teaspoon nutmeg
- pinch ground cloves
- pinch cayenne pepper
- 1-15 oz. can pumpkin puree
- 1 3/4 cup Daiya cheddar style cheese shreds
- smoked paprika, to sprinkle on top
- 12 oz. gluten-free pasta PER BATCH (this recipe makes enough sauce for 3 two-quart casseroles)
This recipe makes sauce for THREE two-quart casserole dishes of mac 'n cheese. You will use 1/3 of the sauce with 12 oz. of pasta. Reserve the remaining sauce for use another time.
- In a large saucepan over medium heat, melt coconut oil.
- Add in brown rice flour and whisk for 3 to 4 minutes. This will not clump the way butter and regular flour will when making a roux, but whisking is important to prevent browning.
- Add in hard cider. Reduce until it has nearly evaporated and sauce base is thick.
- Add maple syrup and milk, along with spices. Cook for 7 to 8 minutes, stirring occasionally, until it is thick enough to coat the spoon.
- Whisk in pumpkin puree and Daiya shreds. Stir until sauce is thickened and Daiya shreds are incorporated.
To make into baked Mac 'n Cheese:
- Prepare 12 oz. gluten-free pasta according to package instructions. Drain and place in a 2 quart baking dish.
- Pour two cups of the prepared sauce over the top of the pasta, stir to combine.
- Top with 1/4 cup Daiya shreds.
- Place under the broiler, heating until the top is just starting to brown. Sprinkle with smoked paprika. Regular paprika is fine, too, but the hint of smoky flavor is a nice addition with the pumpkin and fall spices.
This recipe was inspired by a pumpkin mac 'n cheese recipe Rachael Ray demonstrated on her show back in 2011. I've modified it to be gluten-free, dairy-free and vegan. I like to give credit where credit is due, so kudos to the Rach for this one!
Friday, October, 18, 2013
My childhood friend Jim recently shared a recipe with me for a roasted beet spread he has been making for his family. I’m a huge fan of roasted beets and have been known to convert more than a few formerly beet-averse folks into beet lovers with my roasted beet salad. I decided to have a closer look at the shared recipe and see if I could modify it to work for me…and maybe for you. Because I want you to love beets!
The shared recipe contained a slice of wheat bread (tossed that!), some walnuts (shared with a nut-intolerant friend so tossed those, too) but was otherwise pretty terrific just as it was. Instead of using walnuts, I used pumpkin seeds, or pepitas, and pine nuts. If you aren’t a fan of pine nuts, just double the quantity of pepitas. It will be slightly less creamy but still incredible on a sandwich, served with crackers or in a salad with goat cheese.
To make the salad shown in the photos, I used a food ring and layered beet tapenade and goat cheese, pressing down between each layer to compact it. It works best if you chill it for a few minutes before removing the food ring. When serving this on a bed of greens, I found it unnecessary to add any additional salad dressing. Good stuff!
Roasted Beet and Pepita Tapenade
- 3 large roasted beets (about 12-16 oz.)
- 1/4 cup pepitas
- 1/4 cup pine nuts
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1-2 cloves garlic, adjust based on your taste
- dash of sea salt
To roast beets:
- Preheat oven to 400 degrees.
- Wash beets and trim off the greens. It is not necessary to peel the beets.
- Toss with just a tiny bit of olive oil and place in a baking dish.
- Roast for 35-40 minutes or until fork-tender.
To make tapenade:
- Combine all ingredients in bowl of food processor fitted with "S" blade. Process until all ingredients are finely chopped and come together into a tapenade.
- Refrigerate until ready to serve.
Wednesday, September, 04, 2013
Our garden is still producing tomatoes in huge quantities. We’ve been having Garden Fresh Salsa on nearly everything. I like it on eggs at breakfast, with veggies for a snack, on top of whatever it is we have for dinner. Salsa is such a quick and easy creation to make in the kitchen, especially this blended version.
Let me share real quick with you my favorite blender. It’s mounted on the back of my bicycle! I was invited to attend Fahrmeier Farms Tomato Festival this Summer and took my bicycle blender so folks could make their own salsa. How fun is that? They got to choose their tomatoes and other ingredients and then pedaled the bike blender to make their own salsa.
I took this photo on the way to the Tomato Festival. I can’t help but think tomatoes grown in such a beautiful place just taste better. Even the tomatoes must be happy living out there! Go get yourself some happy tomatoes and make this salsa. While you don’t need a bicycle powered blender to make this salsa, it does make it more fun. You can make this in any ol’ blender or food processor. Enjoy!
Garden Fresh Salsa, Blended
- 1 to 1 1/2 lb. fresh tomatoes, rough diced
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 cup fresh cilantro
- 1/2 to 1 jalapeno (adjust for your preference)
- 1/4 t. salt
- 1/4 t. cumin
- juice of 1 lime
- Blend until the consistency you like is reached. This works well for a smooth, restaurant style salsa or a chunky salsa. If you want a chunky salsa, pulse just a few times. Using a high-speed blender, the smooth consistency of restaurant style salsa is very quickly reached.
Monday, September, 02, 2013
It’s that time of year again…the time when I’ve spent a couple of weeks in Kentucky and have all sorts of bourbon-influenced kitchen ideas.
Some of the ideas don’t hold much promise, like the bourbon spiked kimchi idea that came up in conversation with Debi. Admittedly, I had consumed a couple of bourbon drinks when this idea fell out of my head. I decided to call it Ken-Chi. Get it? Ken, like Kentucky, the great state from which bourbon hails? Turns out bourbon doesn’t have a place in kimchi. I’m gonna keep working on that idea…
But bourbon ball cheesecake? Oh yes, it definitely was a good idea. A friend commented that you best not drive after eating these, not safe and not a chance you would pass a breathalyzer. While I could not confirm the breathalyzer part (not for lack of trying to locate a Kentucky state trooper who would indulge me), I did include instructions in the recipe for adjusting the bourbon to your liking.
So you say you don’t like bourbon? Really?!? Well, ok. Then I’ll make a confession. I tested this recipe with Sailor Jerry rum, too. It was just as good as with bourbon. And then I decided to make it yet again, this time booze-free for my teetotaling friends. Turns out it makes a delicious dessert without any alcohol. I like a versatile dessert recipe.
All of that said, guess what the very first thing was I bought in Kentucky? Nope, it wasn’t kale. It wasn’t zucchini either. It was BOURBON! The Trader Joe’s I frequent at home doesn’t have a liquor section, so I took a peek into the one in Louisville. I had no idea they had private label booze. So here it is, Trader Joe’s Bourbon. I like it. That’s all.
P.S.–This recipe is gluten-free, dairy-free, egg-free, almost free of refined sugar depending on your stance on alcohol. If you want this to be raw vegan, eliminate the booze and chocolate chips. If you want this to be grain-free, also eliminate the booze and chocolate chips. Basically, I’m saying this works for many folks. Don’t be afraid to modify to make it work for you!
Mini No-Bake Bourbon Ball Cheesecakes
For the Crust:
- 2 cups chopped pecans
- 15 large medjool dates, pitted
For the Filling:
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut oil, liquified
- 1/2 cup maple syrup
- 1/2 cup Bourbon, Rum or water (use 1/2 cup total liquid, adjust proportions water to liquor to your liking)
- 1 T. vanilla bean paste, vanilla extract or one scraped vanilla bean
- 3/4 cup raw cacao powder or cocoa powder
For Topping (optional):
- Mini Chocolate Chips (I use Enjoy Life)
- Pecan Halves
- You will need two cupcake tins. This makes 18 mini cheesecakes.
For the Crust:
- Place pecan pieces in food processor fitted with "S" blade. Process until pecans are a meal, a coarse flour.
- Add dates. Process until mixture comes together in bowl.
- Pat mixture into bottom of each of 18 cavities of cupcake tins.
- Refrigerate while you make the filling.
For the Filling:
- Drain cashews.
- Place all ingredients in bowl of food processor fitted with "S" blade. Process until very smooth and creamy.
- Pour on top of crusts.
For the Topping (optional):
- Sprinkle a few mini chocolate chips on top of each mini cheesecake, along with one pecan half.
- Freeze for 3 to 4 hours.
- Invert entire pan and give the back of the pan a good whack with a wooden spoon. Cheesecakes will pop out.
- These are best served slightly cold. Store in the refrigerator.
Friday, August, 30, 2013
Last week I shared a photo on Facebook of tomatoes fresh from my garden. But you already knew that since you *like* me over there, right? While the harvest is a bit later than in years past, it looks like a very successful year for homegrown maters. I was running out of inspiration, I needed ideas for what to do with all of them!
So I hopped over to Facebook to ask what I should make with all of the tomatoes. One suggestion that caught my eye was spaghetti sauce made in the crockpot.* A lovely reader named Eva suggested I make crockpot spaghetti sauce and freeze it. That’s exactly what I did. And boy, did it ever smell great cooking!
*I say crockpot, you say slow cooker. Toe-may-toe, to-mah-to.
This recipe yielded two quarts for the freezer the first time I made it, a bit more the second time. Your yield will depend on the moisture content of your produce and how long you cook it down. If you like a thicker sauce, you can remove the lid from the crockpot and cook longer, but you’ll need to keep an eye on it. The color will depend on the variety of tomatoes you use. Mine is a fairly light color as spaghetti sauces go. I used quite a few orange and yellow tomatoes and several pale heirlooms. It could be purple for all I care, the flavor is worth overlooking the color.
We’ve been eating this over zucchini noodles (zoodles). It’s better than any sauce in a jar I’ve tried. Enjoy!
Slow Cooker Spaghetti Sauce, from the garden!
- 6 cups diced tomatoes (skin on or off, I leave it on)
- 4 cloves garlic
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 large red onion, diced
- 1/4 cup fresh basil
- 2 t. dried oregano
- salt and pepper to taste
- Combine all ingredients in crockpot.
- Cook on low for 6 to 8 hours.
- Once ingredients have softened and cooked down by about half, place all ingredients in high speed blender.
- Blend just until well combined for a thicker, chunky sauce. Blending longer will make a thinner, smooth sauce.
- This is a good time to taste and adjust salt and pepper to your liking.
- Allow to cool to room temperature and store in freezer-safe containers.
Monday, August, 05, 2013
Some nights I want something a little sweet without having to make an actual dessert. Sometimes I want a dessert that is maybe a little healthier than what most would consider dessert. Sometimes I don’t have the time to bake cupcakes or pie.
And truth be told, I’m not disciplined with a whole batch of any dessert sitting around in the kitchen. I’ve stuck with the one-sweet-a-week plan for over 3 years now but still don’t have the willpower to not eat more than one serving of something yummy. I quickly pass the extras on to friends and neighbors but sometimes give in and eat more than my share. Sooooo….
Here’s my favorite dessert when I need a sweet treat in a hurry. Feel free to use any fruit you like. We have an abundance of blueberries right now, so that’s what I used. When in season, it’s local peaches with a sprinkle of cinnamon and a dash of nutmeg on top. And that’s right now. I snagged these beautiful peaches from Lorin of Fahrmeier Farms at the Anthropologie special event farmer’s market this weekend. Aren’t they pretty?
Real quick, before the simplest dessert recipe I have, I want to tell you about coconut whipped cream. Before discovering this, I was buying cartons of a processed non-dairy whipped cream. I’ve probably even included it in some of the recipes in my not-so-distant blog past. Now that I’ve discovered the simplicity and healthiness of coconut whipped cream, it’s all I keep in the pantry. For this recipe, I’ve used an unsweetened version. If you are using this like a traditional whipped cream with a dessert, you might enjoy this post on making a sweetened version from Oh She Glows. Make this just once and you’ll be sold!
Berries and Coconut Whipped Cream
- 1 generous cup blueberries (or other fruit of your choice)
- 1 can (11 to 13 oz.) full fat coconut milk (if possible, find one without gum as the gum inhibits separation)
- 1 T. raw local honey
- 1/2 t. vanilla bean paste or vanilla extract
- Place upside down can of coconut milk in refrigerator overnight. This will cause the "cream" to separate from the coconut water.
- When ready to use, bring can out of the refrigerator and invert, placing it back upright. Open with can opener.
- The heavy part, the cream will now be on the bottom of the can and the clear liquid (coconut water) will be on top. Drain off the coconut water, save to drink or use in a smoothie later.
- Using a hand mixer, whip the coconut cream until it is about double in size. Add in vanilla and whip to combine.
- To assemble: spoon berries into bottom of parfait cup, top with cream. Then add a second layer of berries and top with more cream. I add a drizzle of honey to the top. If using peaches, I sprinkle on cinnamon and nutmeg.
- PRO TIP: Keep a can of coconut milk in your refrigerator. No worries about it spoiling like the dairy version and you'll always have a can ready when the urge for dessert strikes!
Wednesday, July, 17, 2013
I’m rolling right along with the calendar project and I’m almost caught up!
Next up is May’s recipe: Bean and Tuna Salad, without the tuna. Well, you know I’m not a fan of tuna so I’m gonna skip over that. The recipe in the calendar also called for cannellini beans, which I don’t keep in the pantry. It’s not that I don’t like them, just that I use them infrequently and prefer building recipes around ingredients I think more of us are likely to keep handy. I’ve used garbanzos instead. Or chickpeas. Which do you call them?
But the part I like the most about this salad is that I got to use garden fresh produce! My friend Janey dropped green beans by from her garden. The little orange cherry tomatoes and oregano in the dressing came from my garden. I love this time of year when I really know where at least part of my food is coming from.
This salad made two entree sized salads for lunch. Perfect for a quick meal on a hot Summer day. Enjoy!
Twelve Months of Healthy Eating: Double Bean Salad
- 2 T. extra virgin olive oil
- 1 T. balsamic vinegar
- 1 T. fresh oregano leaves, finely minced
- 1/2 t. prepared Dijon mustard
- salt to taste
- 1 cup green beans, blanched
- 1/2 cup garbanzo beans/chickpeas
- 14 cherry or grape tomatoes, halved
- 12 kalamata olives
- 2 T. pine nuts/pignolias
- 2 generous servings of salad greens of your choice
- Blanch green beans and set aside.
- On each of two plates, lay down a bed of salad greens.
- Top each with half of the green beans, garbanzos, tomatoes, kalamata olives and pine nuts.
- In a small bowl, stir together the dressing ingredients. Drizzle over salad and serve.
Thursday, July, 11, 2013
I fell a little off track with my Twelve Months of Healthy Eating project, inspired by the calendar I got at Fausto’s in Key West. While I might not be prompt, I’m not a quitter. So here I am, tackling this one and getting back on schedule. Which, um…means I have to backtrack to April.
April’s recipe was a Chicken and Shrimp Stir Fry. I’m not going to re-model this with processed faux meats, instead I’m modifying the sauce to include healthier ingredients and adding in more veggies than the original recipe included. Stir Fry is a favorite quick dinner for us and also our go-to for cleaning out the crisper drawer. I often use up odds and ends of veggies left over from other recipes to make a quick stir fry. So feel free to add in whatever you have handy when making this recipe.
Here’s the photo from the calendar:
And here’s my version. Enjoy!
Weeknight Vegetable Stir Fry
- 2 T. Bragg's aminos, gluten-free soy sauce or coconut aminos
- 2 T. filtered water
- 2 T. rice vinegar
- 1 T. raw local honey
- 2 t. arrowroot powder or cornstarch
- 2 t. dry mustard
- 1 T. toasted sesame oil
- 2 cups fresh broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 orange or yellow bell pepper, sliced
- 3 garlic cloves, minced
- 1 cup sliced baby bella mushrooms
- 1 cup fresh asparagus pieces
- 1 cup snow peas
- 1/2 red onion, thinly sliced
- cooked brown rice, quinoa or millet (optional)
- In a small bowl, stir together aminos or soy sauce, water, vinegar, honey, arrowroot or cornstarch and mustard. Set aside.
- In wok or large skillet, heat sesame oil until hot. Over medium heat, add broccoli, bell peppers and garlic, Stir fry for 2 to 3 minutes. Add mushrooms, asparagus, snow peas and onion. Stir fry for 4 to 5 more minutes until mushrooms and onion are cooked.
- Give the sauce a quick stir, then pour until wok or skillet. Stir-fry for just a couple more minutes, until sauce has thickened a bit.
- Serve atop rice, quinoa or millet.
Thursday, June, 13, 2013
Awhile back, bacon jam recipes were popping up everywhere. A local restaurant started serving sides of it at brunch. Friends were posting pictures of their at-home attempts to make it.
Because I hate missing a food trend, here’s my addition. Yep, I’m late to the party, but I’ve got a tasty recipe to share. Do yourself a favor, make a batch of this and put in on top of a waffle. Drizzle with a little extra maple syrup and indulge in one of the most interesting flavor combinations you’ll have on a waffle. It’s smoky, sweet, bourbon-y, perfection for breakfast! Or have it on a burger, put it on toast for a crazy variation of the classic BLT. It’s good just about everywhere I’ve tried it, even in oatmeal. Not kidding.
Many of the variations of bacon jam you’ll find on-line are processed a bit in a blender or food processor for a smoother texture. You’ll notice I’ve left mine a little chunkier. I tried making it both ways and like the texture of it unprocessed. Nothing changes in the flavor, should you choose to blend it, I just like the chunks of coconut bacon being a bit more, well…chunky.
Oh, one more thing. You’ll need a bag of Phoney Baloney’s coconut bacon to make this. I’m slightly obsessed with coconut bacon and put it in lots of dishes, including guacamole. It’s good stuff, get some! Or make some. Want a recipe to make it at home? Holler if you do and I’ll post my version soon.
Vegan Bourbon Maple Bacon Jam or Relish
- 1 bag Phoney Baloney Coconut Bacon
- 4 cloves garlic, minced
- 1 1/2 cups diced yellow onion (about 2 medium onions)
- 3/4 cup strong brewed coffee
- 1/2 cup apple cider vinegar
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup bourbon
- Combine all ingredients in a small slow cooker/crockpot.
- Cook on high for 4 hours.
- Remove lid and cook another 4 hours uncovered.
- Stir occasionally if you pass by.
- Serve hot or cold on dish of your choice.
- Store in the refrigerator.
I’m linking this post up with Healthy Vegan Fridays and Wellness Weekend. Check them out for lots of terrific recipes!
Monday, June, 03, 2013
Last week I was talking with my friend Loren from Fahrmeier Farms about a cooking class she was teaching. After looking over everything she was teaching, it hit me that every single dish was gluten-free.
Funny how that works…when I first went gluten-free, I had a tendency to look for boxes of food or food-like products at the store that were labeled gluten-free. It took me quite awhile to stop and look at how much of what I already ate was gluten-free naturally. No modifications necessary, just whole foods, often simple dishes.
The one dish Loren offered in class that wasn’t gluten-free was her famous carrot cake. I offered to modify it, in case anyone attending her class wanted a gluten-free version to make at home. But you know how things work in my kitchen…I couldn’t stop at just gluten-free. I also made it dairy-free, refined sugar-free and nut-free. I think it’s technically grain-free but am not an expert in that area, so someone chime in and let me know. I wanted to make it as friendly for folks with dietary intolerances as possible. Plus it’s great fun to have a challenge like this in the kitchen.
So here ya go…Carrot Cake Cupcakes with Sunflower Cream Frosting, a classic reinvented. Enjoy!
Carrot Cake Cupcakes with Sunflower Cream Frosting
For The Cupcakes:
- Preheat oven to 350 degrees. Line 15 spots in muffin tins with cupcake papers.
- In a small mixing bowl, combine the sunflower seed flour, cinnamon, baking soda and salt. Set aside.
- In bowl of stand mixer, beat eggs, coconut sugar, buttermilk/apple cider vinegar mixture, coconut oil and vanilla until smooth.
- Add flour mixture, beating at low speed until blended.
- Add remaining ingredients, mixing just to incorporate.
- Scoop by generous 1/3 cupfuls into lined muffin tins.
- Bake at 350 degrees for 27-30 minutes. Cake will be moist yet firm when done. Allow to cool well before frosting.
For Sunflower Cream Frosting
- Drain sunflower seeds and dates.
- Add all ingredients except pineapple juice or filtered water to high speed blender or food processor fitted with "S" blade.
- Blend or process until well combined. Start adding liquid in just a bit at a time until you had a thick, creamy mixture. Don't add too much liquid at once, or the cream will become very thin quickly.
- Transfer cream to bowl and refrigerate for 20 minutes. Frost using your preferred technique. Cupcakes shown in the photo were knife frosted.
- Please be aware the frosting will turn a lovely maple color once it has been exposed to air. This changed nothing in the flavor and is the result of chlorogenic acid in sunflower seeds.
Pssst! Wanna know more about those cooking classes I mentioned Loren teaching? She’s got more farm-fresh classes coming up this Summer at A Thyme for Everything in Lee’s Summit, MO. Click here for more info. Classes are always fun AND informative at A Thyme for Everything and Loren knows her stuff, all the way from growing the food to cooking it.
Tuesday, May, 21, 2013
Last week I went to a raw foods potluck. I was almost overwhelmed, everything on the buffet was safe for me to eat!
I can’t remember the last time I had a plate of food like this, unless I had prepared it all myself. There is so much joy in sharing a meal with others, especially when it is the same meal, when all of the food can be enjoyed by everyone gathered around the table.
My contributions to the potluck were my Brigadeiros, a decadent chocolate truffle with healthy ingredients, and these Pad Thai wraps.
The wraps were inspired by this recipe, shared by Heather at Gluten-Free Cat. Heather hosts Raw Foods Thursdays and attends raw potlucks often. She inspired me to give it a try and I’m glad I did. I met fun folks at the potluck, heard Dave the Raw Food Trucker speak again and ate lots of delicious food. Plus there was homebrew Kombucha, which makes my body sing. I hope to go to a potluck like this again soon, but in the meantime, I’m gonna make more of these wraps.
About these wraps: I used a dehydrator to make the wrap, but they may also work in the oven on the lowest possible temperature. If you try it, let me know. And the sauce….well, you’ll want to make it again and again. It’s great not just on these wraps but drizzled over just about any vegetable dish. Or straight off a spoon. Not that I would do that…
Living Foods Pad Thai Wraps
For The Wraps:
- Blend all ingredients in high speed blender or food processor until very smooth. Add more water only as needed to reach a thick batter consistency.
- Spread batter evenly on two teflex lined dehydrator sheets. Score into six pieces on each sheet. Dehydrate at 115 degrees for about 3 hours or until wraps can be peeled off of the teflex sheets. If the wraps are still too moist to remove, put them back and check again in 30 minutes to an hour.
- Once the wraps can be peeled off the teflex, remove the teflex, flip them over onto the mesh dehydrator sheets. Dehydrate another 1 1/2 or 2 hours. If they dehydrate too long, they will crack and won't roll into a wrap. If you do dehydrate too long, you can try placing the wraps in a ziploc bag with a moist paper towel. This is also how the wraps should be stored to keep them from getting brittle.
For the Sauce:
- Place all ingredients in the blender and blend until smooth.
For the Filling and Assembly:
- Put a bit of each vegetable atop one carrot wrap. Drizzle with a little sauce. Roll and serve! I serve with a small bowl of the sauce along side, as you really can't get too much of this sauce. It's delicious.
A word on preparing these wraps ahead of time: the carrot flax wraps will absorb the moisture of the filling and crumble. If you need to make them ahead of time, I suggest wrapping each wrap in a paper towel. This helps some, but the best way to enjoy these is to make them and immediately eat them. It’s hard not to anyway!
I’m linking this post up with Gluten Free Cat’s Raw Foods Thursday. Click on over and take a look at all of the goodness folks are sharing!