Veggie Spring Rolls

February 21, 2016March 22, 2016Leave a comment

Ingredients:

1 shredded carrot

1 yellow or orange bell pepper (thinly sliced)

1/2 cup sprouts

1 cup shredded cabbage

1 cucumber thinly sliced

2-3 leaves of chard

2 small radishes

12 mint leaves (one for each roll)

Rice paper

Chili flakes

Peanut Lime Sauce:

2 tablespoons creamy peanut butter

Juice of 1 lime

1 teaspoon brown rice vinegar

1 teaspoon tamari

1 teaspoon honey

Dash of chili flakes

Directions:

Cut the vegetables into thin slices. Shred the carrot and cabbage.
Fully immerse each piece of rice paper into warm water for 2-3 seconds. Do not over soak because the rice paper will fall apart.
Once the rice paper turns soft and gelatinous place it on a plastic cutting board. I recommend a plastic surface because the paper will stick to wood.
Place the veggies in the center of the rice paper. Fold over the sides then tightly roll it together.

Makes 12 rolls

I recommend eating the spring rolls fresh. They keep for a couple of days but the rice paper gets hard in the refrigerator.

Serve with your favorite dipping sauce.

Banana Pancakes

January 28, 2016March 22, 2016Leave a comment

5b9a7a4c-c83b-4e1f-8482-f4133aeba0e6

c3c91cea-4249-42c7-8b18-bf491c340eb1

1 banana

1 egg

1/4th cup apple sauce

1 teaspoon cinnamon

1 teaspoon vanilla

2 tablespoons oats

1 tablespoon shredded coconut (optional)

Chocolate Banana Pancakes

Add 2 teaspoons cocoa powder and 2 teaspoons honey

Mix the ingredients together with a fork or in a blender. Fry on a pan. I like to use coconut oil. Serve with berries and maple syrup. This recipe makes 2 medium pancakes.

Apple Rose Tarts

January 14, 2016March 22, 2016Leave a comment

I followed this recipe, except I modified the glaze. These rose tarts take a bit of prep but are well worth the time. The thin slices of apple get crispy and flaky. Delicious and healthy! Thanks fmitk for sharing!

Ingredients

Dough:

1 1/4 cups all-purpose flour
1 teaspoon sugar
1/4 tablespoon salt
8 tablespoons (1 stick) cold butter
3 tablespoons ice cold water

Filling (slightly modified)

3-4 apples (the recipe calls for only 2 but I cut extra to practice on)
1/2 cup brown sugar
4-5 tablespoons butter
juice of 1 1/2 lemons

The recipe also calls for strawberry preserves, which I omitted.

Directions:

Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
Place cupcake/muffin holders in the baking tray.
Roll the dough out and cut into small circles. The recipe suggests using the top of a mug or cup. For some of them I just molded the dough into the cupcake holder.
Cut the apples into fourths then thinly slice them with the mandolin.
Pour the sugar, butter, and lemon juice over the cut apples.
Microwave for 1-1 1/2 minutes until the apples are moldable.
Line about 10 slices in a row, slightly on top of each other. Roll the apple pieces together to form the “petal.” Place in the muffin tin.
Bake at 375ºF for ~30 minutes.

Roasted Root Vegetable Galette

January 4, 2016January 4, 20161 Comment

Crust:

Modified Savory Tart Dough from Williams-Sonoma.

2 cups flour

½ teaspoon sugar

12 tablespoons butter

7-8 tablespoons cold water

Pinch of salt

I also added a 1/4th cup of Parmesan cheese to make it extra delicious for the holidays.

Filling:

Olive oil

½ teaspoon thyme

2 sweet potatoes

3 beets

2 turnips

2 parsnips

5-6 carrots

1/4^th cup goat cheese (optional)

1 egg

Salt and pepper to taste

Glaze:

1 ½ teaspoon Dijon mustard

1 tablespoon white wine vinegar

1 tablespoon olive oil

½ teaspoon sugar

Salt and pepper to taste

This recipe requires a bit of prep but you can make the dough and glaze a day or two before. It’s a perfect winter recipe that will impress your friends and family. Not to mention it’s delicious!

Directions:

Combine the flour, sugar, and salt. Stir in the butter and water. Mix the dough until it comes together. I used my hands. Put it in the refrigerator for at least an hour.
Cut the vegetables into squares then toss with olive oil and thyme. Roast at 400ºF for 30-35 minutes.
Roll the dough into a circle then place the vegetable mixture in the center.
Mix the glaze with an egg then pour it over the vegetables.
Sprinkle the goat cheese on top.
Fold over the edges of the dough.
Cook at 375ºF for 35-40 minutes, until the crust is golden.

Zucchini Fritters

December 8, 2015May 13, 20161 Comment

2 cups grated zucchini

1 cup flour (I used whole wheat)

2 eggs (beaten)

2 teaspoons baking powder

1/4th cup nutritional yeast or 1/2 cup grated parmesan cheese

1 teaspoon fresh garlic (minced)

1/2 onion (minced)

Oil

Salt and pepper to taste

Grate the zucchinis and squeeze out the water.
Mix the ingredients together.
Roll into small pancakes and fry. Brown well on both sides.

These are best eaten as soon as they’re ready so eat as you go! I serve them with a traditional Korean dipping sauce: 2 parts soy sauce with 1 part rice vinegar (regular vinegar will work) and crushed roasted sesame seeds on top. Enjoy!

Vegan Chocolate Coconut Banana Bread

December 3, 20151 Comment

This is an altered recipe from Popsugar. I honestly decided to make this recipe because I ran out of eggs and was craving chocolate and bananas. I was impressed with how well this bread turned out. You cannot tell it does not have eggs or dairy. I guarantee it will satisfy your chocolate cravings!

Ingredients:

3 medium overripe bananas (mashed)
1/3 coconut oil
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup almond milk
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (this is slightly less than what the recipe calls for)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips, 1/4 cup coconut shreds

I used almond milk and coconut oil. I also added 1/4 cup coconut shreds. If you are not a coconut fan then use regular oil and leave out the coconut shreds.

Directions:

Mix bananas, oil, sugar, vanilla, and almond milk together.
In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, salt, and coconut shreds.
Mix the dry and wet ingredients together. Sprinkle coconut shreds on top.
Bake at 350ºF for 45-55 minutes. The bread should rise and be slightly cracked.
Cool for 10-15 minutes.

Gluten-free, Dairy-free Pumpkin Pie

November 30, 2015November 30, 20152 Comments

Polynesian Coconut Pumpkin Pie (Gluten-free and Dairy-free)

I hope everyone had a great Thanksgiving. Sorry my pumpkin pie recipe is a little late. Things always get hectic around the holidays. The goods news is that this pie can be made throughout the holiday season. Enjoy!

The crust is an adapted cookie recipe from Wheat Belly. The pie filling is a Polynesian coconut filling that my mom and I adapted from Epicurious.

Gluten-free, Dairy-free Pumpkin Pie CRUST

1 cup of coconut flour
1 cup of ground almonds [I throw whole almonds into my vitamix to grind them to flour]
1 cup of almond flour [almond “meal” is easily found at Trader Joe’s]
a handful of coconut flakes
1 tablespoon honey
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 cup almond milk
1 cup melted butter [I use Earth Balance]
1/2 cup maple syrup
1 tsp. vanilla
3 large eggs, lightly beaten

Directions:

Preheat oven to 325 degrees and grease pie pan.
Stir together all dry ingredients in large bowl.
Whisk almond milk, butter, maple syrup, vanilla and eggs.
Add to dry ingredients.
Mixture should be like cake batter, so add a small amount of water to thin it, if necessary.
Mold into pie pan and bake for 20 minutes or until toothpick comes out clean.It does not puff up much.

Gluten-free, Dairy-free Pumpkin Pie FILLING

3 eggs
1/2 cup light brown sugar, firmly packed
1/2 cup honey
1 1/2 cups coconut milk
1 1/2 cups pumpkin puree
1 tablespoon rum
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch of ground cloves
1 partially baked 10-inch pie shell

Directions:

Preheat oven to 350.
Whisk together the eggs and the brown sugar in a large mixing bowl. Add the honey and whisk until smooth. Stir in the coconut milk, pumpkin puree, and rum. Add the salt, cinnamon, ginger and cloves and mix until incorporated.
Pour mixture into the pie shell. Bake the pie for about 30 minutes, until set. Cool the pie to room temperature and then serve with ice cream. Yum!

Raw Peanut Oatmeal Raisin Cookies

October 17, 2015Leave a comment

Raw Peanut Oatmeal Raisin Cookies

A great snack or healthy dessert. Very simple and no baking required.

Ingredients:

1/2 cup oats

1/2 cup walnuts

1/4th cup shredded coconut (can be left out if you do not like coconut)

1/4th cup flaxseed

1/4th cup peanut butter

3 tablespoon maple syrup

1/2 teaspoon nutmeg and cinnamon

1/2 teaspoon vanilla

1/4th cup raisins

Directions:

Blend oats and walnuts.
Then blend in the coconut, flaxseed, peanut butter, maple syrup, nutmeg, cinnamon, and vanilla.
Blend in the raisins last.
Roll into balls and refrigerate for 2 hours.