I designed this recipe so that traditional granola would have even more-Can you say complete protein? 4 grams of protein in a serving, lots of B's, and tons of minerals. Aaaand it has essential amino acids. Also, since it's made with dates, it has more fiber and less of a spike than honey or brown sugar.
1 Cup Uncooked Quinoa
2 Cups Gluten-Free Oats
1/2 Cup Dates, chopped
1/2 Cup Golden Raisins
3 Tbs. Olive Oil
1 Tsp. Pure Vanilla Extract
1/2 Cup Hot Water
1 Tbs. Cinnamon
1 Tsp. Ground Cloves
1 Tsp. Sea Salt
Preheat oven to 350 degrees. In a food processor, blend dates with water until smooth and runny. In a large bowl, whisk olive oil, date paste, and vanilla together. Whisk in spices and salt. Add quinoa and oats with a rubber spatula or wooden spoon and mix until well coated. Pour onto a cookie sheet and bake until golden brown. Allow to cool (best overnight, it makes little crunchies) and enjoy with yogurt, milk of choice or all by itself.
Thursday, June 30, 2011
Sweet Potato Spread
This stuff is so awesome on apple slices! And pancakes. And and and...
2 lbs. Sweet Potatoes, diced.
1 Pkg. Cream Cheese
1/2 C. Dates, chopped.
1 Tsp. Cinnamon
1 Tsp. Ground Cloves
Boil sweet potatoes until soft and drain. In food processor, blend dates with 2 TBS. water until a smooth paste. Add in sweet potatoes until smooth. Add cream cheese and spices and blend again. Serve either now (while warm and tasty) or refrigerate and eat more like a dip (it gets thicker).
MMM-Freaking-MMM
2 lbs. Sweet Potatoes, diced.
1 Pkg. Cream Cheese
1/2 C. Dates, chopped.
1 Tsp. Cinnamon
1 Tsp. Ground Cloves
Boil sweet potatoes until soft and drain. In food processor, blend dates with 2 TBS. water until a smooth paste. Add in sweet potatoes until smooth. Add cream cheese and spices and blend again. Serve either now (while warm and tasty) or refrigerate and eat more like a dip (it gets thicker).
MMM-Freaking-MMM
Soy-sauge Fantastico
This faux sausage is my favorite fake meat ever. Hands down.
1 pkg Tempeh (Trader Joe's 3-Grain is our fave)
6-8 Leaves Fresh Sage, chopped
1 Tsp Black Pepper
1/2 pkg Soft Tofu, cut into small chunks
1 Tsp Natural Liquid Smoke
1 Tbsp Better Than Bouillon Beef Flavor
1 Tbsp Better Than Bouillon Chicken Flavor
1/2 Cup Hot Water
1 Tsp Tamari
1 Tsp Smoked Salt
Crumble tempeh with hands into
1 pkg Tempeh (Trader Joe's 3-Grain is our fave)
6-8 Leaves Fresh Sage, chopped
1 Tsp Black Pepper
1/2 pkg Soft Tofu, cut into small chunks
1 Tsp Natural Liquid Smoke
1 Tbsp Better Than Bouillon Beef Flavor
1 Tbsp Better Than Bouillon Chicken Flavor
1/2 Cup Hot Water
1 Tsp Tamari
1 Tsp Smoked Salt
Crumble tempeh with hands into
Monday, June 13, 2011
Chocolate Torte-tastic
So, there are many ways to take this basic recipe and make all kinds of tasty goodness! My favorite lately though has been chocolate.
Crust:
1 Cup Almond Meal
1 Cup Unsweetened Coconut Flakes (Bob's Redmill makes this the cheapest)
1 Cup Dates, chopped, then blended with 2 Tbsp water
1/2 Cup Earth Balance, melted
Filling:
1 Package Silken Tofu (it really does have to be silken)
1 Cup Chocolate Unsweetened Almond Milk
1/2 Cup Cocoa Powder
1 Cup Dates, chopped, then blended with 1/2 Cup water
1 Tsp Pure Vanilla Extract
For Crust, mix all ingredients then press into the bottom of a Springform pan, and bake on 350 until light brown, about 20 minutes.
For Filling, blend all ingredients in blender until smooth. Pour into crust and bake on 350 until knife comes out clean- about 30 minutes.
Cool completely in fridge about 2 hours, overnight is best. Slice and serve!
You can substitute many things in this recipe- I like making "Mango Cheesecake" by adding fresh mango instead of cocoa, and using vanilla unsweetened almond milk instead.
Crust:
1 Cup Almond Meal
1 Cup Unsweetened Coconut Flakes (Bob's Redmill makes this the cheapest)
1 Cup Dates, chopped, then blended with 2 Tbsp water
1/2 Cup Earth Balance, melted
Filling:
1 Package Silken Tofu (it really does have to be silken)
1 Cup Chocolate Unsweetened Almond Milk
1/2 Cup Cocoa Powder
1 Cup Dates, chopped, then blended with 1/2 Cup water
1 Tsp Pure Vanilla Extract
For Crust, mix all ingredients then press into the bottom of a Springform pan, and bake on 350 until light brown, about 20 minutes.
For Filling, blend all ingredients in blender until smooth. Pour into crust and bake on 350 until knife comes out clean- about 30 minutes.
Cool completely in fridge about 2 hours, overnight is best. Slice and serve!
You can substitute many things in this recipe- I like making "Mango Cheesecake" by adding fresh mango instead of cocoa, and using vanilla unsweetened almond milk instead.
Tempeh Facon Extrodinaire
So, since I can't eat gluten, Justin and I have been on the hunt for faux-meat that doesn't have wheat gluten. It is essentially non-existent, so we came up with our own. To my enjoyment, it is way more kick-ass than any fake bacon I have ever had! It is way better after it is frozen and then cooked.
1 package Tempeh (we prefer Trader Joe's 3-Grain Tempeh)
2 Tbsp Tamari
2 Tbsp Maple Syrup
1 Tbsp Natural Smoke Flavor
1/2 Cup Olive Oil
2 Tbsp Vinegar
1 Tbsp Better Than Bouillon Beef Flavor mixed with 1/4 Cup Hot Water
1 Tbsp Better Than Bouillon Chicken Flavor mixed with 1/4 Cup Hot Water
1 Tsp Black Pepper
1 Tsp Smoked Salt
Slice the tempeh into strips as thin as you can manage. Mix both bouillons with the hot water. Mix all remaining liquids and the bouillon. Pour into shallow pan. Lay the tempeh strips into the pan and let them soak for about half an hour. Lay strips individually into freezer paper- I end up rolling them up into the paper like a burrito. Place the roll of freezer paper into a ziplock and freeze. Pull out pieces individually as needed. Fry them up in some olive oil for facon-y goodness!
1 package Tempeh (we prefer Trader Joe's 3-Grain Tempeh)
2 Tbsp Tamari
2 Tbsp Maple Syrup
1 Tbsp Natural Smoke Flavor
1/2 Cup Olive Oil
2 Tbsp Vinegar
1 Tbsp Better Than Bouillon Beef Flavor mixed with 1/4 Cup Hot Water
1 Tbsp Better Than Bouillon Chicken Flavor mixed with 1/4 Cup Hot Water
1 Tsp Black Pepper
1 Tsp Smoked Salt
Slice the tempeh into strips as thin as you can manage. Mix both bouillons with the hot water. Mix all remaining liquids and the bouillon. Pour into shallow pan. Lay the tempeh strips into the pan and let them soak for about half an hour. Lay strips individually into freezer paper- I end up rolling them up into the paper like a burrito. Place the roll of freezer paper into a ziplock and freeze. Pull out pieces individually as needed. Fry them up in some olive oil for facon-y goodness!
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