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Sunday, September 11, 2016

Black Bean Soup

This makes a huge batch of soup so if you don't need a lot it would be wise to cut it in half. You could still use a full can of black beans and a full potato. This recipe is delicious served with cornbread.

2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
4 carrots, diced
2 stalks celery, diced
1 potato, diced
2 bell peppers, diced (can be red or green or one of each)
2 quarts veggie broth (or bouillon & water combined)
1 15 oz. can black beans
2 cups frozen corn
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
1 teaspoon cayenne pepper (more or less to alter spiciness)
cilantro, chopped
1 avocado, chopped

Sautee all veggies in olive oil until slightly tender. Add broth & seasonings. Simmer for about 20-30 minutes. Serve topped with a little lime juice, chopped cilantro & avocado.

Sunday, July 27, 2014

Best Zucchini Bread

Yield: 1 loaf

This is not necessarily "good for you" but I would consider it "less bad" for you than other zucchini bread recipes. It does have sugar in it but I cut out most of the fat and replaced it with nut cream instead. Every once in a while we indulge in a little sugar, but not all the time.

I've found that one large zucchini can produce anywhere from 4 to 6 cups of shredded zucchini. I like to double or triple this recipe to make more loaves as this recipe will yield one loaf. Any leftover shredded zucchini can be frozen and added to soups in the fall.

Dry Ingredients:

2 cups whole wheat pastry flour (or you can do half white flour if desired)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (or more)
1 teaspoon allspice

Other Ingredients:

2 egg replacers (For each egg I used 1 tablespoon ground flax meal + 3 tablespoons water, blended & placed in refrigerator for 15 minutes to set up. I have also just mixed flax seed and water with the rest of the wet ingredients and it turns out just fine)
1/4 cup pecans or walnuts
1/3 cup water
1-1/2 cups shredded fresh zucchini
1 cup sugar
1 tablespoon lemon juice (or apple cider vinegar)
3 tablespoons coconut oil, melted
2 teaspoons vanilla
1/2 cup chocolate chunks (or chips)

Preheat oven to 350. Place dry ingredients into a large bowl and mix together with a wire whisk. Set aside.

In high speed blender place the egg replacers, nuts, water, half of the zucchini, sugar, lemon juice, coconut oil & vanilla. Blend until smooth. Pour into bowl with dry ingredients and mix in the remaining shredded zucchini and chocolate chunks.

Pour into loaf pans lined with parchment paper or greased with coconut oil and bake at 350 degrees for 50 minutes. Cool and then remove from pans. This bread freezes well and can be placed in freezer bags after completely cooled.

Sunday, November 4, 2012

Chocolate Pots de Crème

Okay, so this isn't exactly "good" for you, but it's a great, fast, super delicious dairy-free dessert that will make your head spin - in a good way.

1 can full fat coconut milk or coconut cream
1 cup dark chocolate chips or chopped chocolate bar
2 teaspoons vanilla extract
1/8 teaspoon salt

Empty contents of coconut milk/cream into a small saucepan. Heat on the stove on medium low until warmed through. Place chocolate chips, vanilla and salt into high speed blender. Pour warmed coconut milk over ingredients and mix in blender until all the chocolate is melted and mixed through. Pour into small cups or dishes and refrigerate 3-4 hours or overnight. Serve with whipped coconut cream and fresh fruit.

Monday, April 23, 2012

Asian Crunch Salad with Spicy Peanut Dressing

Cabbage is so good for you, so LOTS of cabbage is a good thing, right? Well say hello to this salad. This really BIG salad. This is a great salad to make for a group potluck or picnic as it holds well sitting out for a while and it's absolutely delicious. Or you could just keep it all for yourself and eat it by the bucketfuls all week long.

2 bundles / handfuls soba noodles (or whole wheat spaghetti)cooked according to package directions & cooled
1 head nappa cabbage, sliced into thin strips
1/2 head purple cabbage, sliced into thin strips
3 carrots, julienned
1 or 2 red bell peppers, thinly sliced
1 bunch green onions, thinly sliced
1/2 bunch cilantro, thinly sliced
toasted sesame seeds (about 1/4 cup)

Mix all vegetables into a large bowl(a really large bowl). Drizzle with Spicy Peanut Dressing (below) and sprinkle with toasted sesame seeds.

Spicy Peanut Dressing

1/4 cup soy sauce or Bragg's Liquid Aminos
1/4 cup rice wine vinegar
1 cup crunchy peanut butter
1 teaspoon grated ginger root
1 tablespoon chinese garlic pepper paste (or more if you want it really spicy)
2 teaspoons sesame oil
1/4 cup water

Whisk all ingredients together in a small bowl until smooth and creamy.

If you ware keeping this as leftovers through the week it works best to toss with the dressing right before serving.

Tuesday, April 3, 2012

Chocolate Waffles

(note: this recipe was different before. I had it with spinach and different ingredients. I wanted to find a better recipe since that one wasn't as good as I had hoped. I like this one much better). This recipe incorporates vegetables - either zucchini, summer squash, pumpkin or sweet potato as well as the wonderful health benefits of hidden walnuts used as a cream. This replaces any added fat and gives so much healthful fat and nutrients. You could make yummy pumpkin or sweet potato waffles by eliminating the cocoa and adding some allspice or cloves and a little extra flour. I need to experiment to see how that would work, but my tummy is growling just thinking about it.
  • 1-1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder
  • 2 cups walnut cream (1 cup walnuts + 1 cup water blended)
             1 tablespoon vinegar
             1/4 cup brown sugar or other sweetener
  • 1 teaspoon vanilla
  • 1 cup zucchini or summer squash, shredded (or pureed cooked pumpkin or  sweet potato)
  • 1 cup chocolate chips (optional)

Mix dry ingredients in large bowl with a whisk until blended. Place walnuts and water in a high speed blender until a smooth cream develops. Add vinegar, sugar, vanilla and shredded zuchinni and blend on low until mixed through. Pour wet ingredients into dry ingredients. You might need to add a splash of soy milk or almond milk to thin out the batter. Fold together until just mixed. Add chocolate chips. Cook according to waffle maker instructions.

Toppings (mix and match):

Coconut Butter
Almond Butter
Fresh Seasonal Fruit
Coconut Cream
Pure Maple Syrup

Coconut Cream

Refrigerate a can of coconut milk (not light) overnight in the fridge. Turn the can upside-down. Open the can with a can opener and pour off any liquid. Scoop any remaining solid cream into a mixing bowl. Add vanilla and a little sugar or agave and whip until soft and creamy. Use as you would dairy whip cream - on top of fresh fruit, pies, puddings, trifle, waffles, etc.

you're welcome

Coconut Butter

Pour a 16 oz. package (or more) of unsweetened coconut into a high speed blender. Process and scrape down sides until a smooth, creamy texture is formed. May be stored outside the fridge for up to a year. Use on toast, waffles and pancakes or eat with a spoon.