Cranberry Freeze

Cranberry FreezeIngredients:
4 cups ice
2 cups water
2 cups organic cranberries
1/4 cup lemon juice
3 tbsp organic palm sugar
Pinch of cayenne pepper

 

To embrace the final days of summer, we decided to indulge in one more frozen treat. Wash the cranberries and place them in a saucepan with 2 cups of water. Simmer until the berries start to break apart and allow to cool. Place the cooled berries in a blender with the ice, lemon juice, palm sugar and cayenne. Blend until all of the ice is completely crushed and enjoy.

Babaganoush

BabaganoushIngredients:
1 organic eggplant
2 cloves garlic
1 organic jalapeno pepper
1/4 cup tahini
1/4 cup organic lime juice
2 tbsp apple cider vinegar
2 tbsp organic olive oil
1 tsp dried mint
pinch himalayan salt
water as desired
peppers or chips for dipping

Wash and peel the eggplant, slice thinly and cook thoroughly on a baking sheet in a 350 degree oven. Once the eggplant has cooked, allow it to cool. Add all the ingredients to a food processor and blend, adding water until you reach the desired consistency (we chose to leave ours thicker). Season to taste. Serve with peppers or chips to dip.

Candied Ginger

Candied GingerIngredients:

Organic ginger root
Organic palm sugar
Organic coconut oil

 

 

I made a large batch of candied ginger to help me get through those inevitable times ahead when I get glutened or suffer from a tummy bug. Peel the ginger (use a spoon rather than a peeler) and slice into small chunks. Coat a hot skillet (it must be hot so things won’t stick) with coconut oil and add the ginger. Cover the ginger with a layer of the oil and spoon the organic palm sugar over the ginger, turning it until it is covered on all sides. Continue to cook the ginger until the sugar melts. Remove and transfer to a piece of parchment paper to harden. I have ours stored in the freezer until it is needed.

Tomato Hummus and Guacamole Stack

Tomato Hummus Guacamole StackIngredients:
4 tbsp hummus
2 tbsp guacamole
1 large organic tomato
Fresh organic greens

 

 

Slice the tomato and cut in half. Place two of the slices on a bed of greens and cover each layer with hummus or guacamole, alternating on each level. That’s it! I will post recipes for homemade hummus and guacamole in the upcoming weeks. :)

Blueberry Smoothies

Blueberry smoothie recipe2 cups blueberries
2 cups coconut milk
1/4 cup lemon juice
1 orange
4 packets stevia
Ice

 

Wash 2 cups of blueberries and place them in the blender along with 2 cups of coconut milk, 1/4 cup of lemon juice, the juice from 1 orange and 4 packets of stevia. Blend until smooth. Fill the blender to the top with ice and blend until the ice has been fully incorporated. Enjoy!

Vegan, Gluten Free Friendly

Stuffed Peppers – Vegan & Gluten Free

Vegan Stuffed Pepper Recipe2 large organic red peppers
1 package mixed mushrooms
1 package shiitake mushrooms
1 cup cooked quinoa
1 cup organic pico de gallo salsa
Salt and pepper to taste

Wash the peppers and slice along their natural grooves to form cups. Remove any seeds (save and dry for your garden) and set aside. Place the mushrooms into a skillet coated with coconut or olive oil and cook well. Add in the quinoa and salsa and cook until warm. Mix all the stuffing ingredients well and stuff into the peppers. Serves 2.

Pea Soup Recipe – Vegan and Gluten Free

Gluten Free Pea Soup RecipeIngredients:
8 cups water
2 cups dried split peas
2 onions, diced
2 stalks celery
1 sweet potato
1 clove garlic
1/4 cup green onions, diced
2 tbsp lemon juice
1 tbsp smoked paprika
salt and pepper to taste.

Place the onions, celery, garlic and green onions into a blender with just enough water to blend properly. Once completely smooth, place into a soup pot with 8 cups of water, the sweet potato, lemon juice, smoked paprika (mimics meat flavor found in traditional pea soup), and 2 cups of dry split peas. Simmer on low until the peas have completely cooked and begin to fall apart. Mash the sweet potato evenly into the soup. Add salt and pepper to taste. This is a wonderful, hearty soup, for a cold day.

Cream of Mushroom Soup – Vegan

Cream of Mushroom Soup - VeganIngredients:
2 cups flax or coconut milk
2 cups mushrooms, sliced
1 yellow onion
1 sweet potato (optional)
1/2 cup water
Salt and pepper to taste

 

If you choose to include a sweet potato (I used a sweet potato in place of the traditional white potato because it is healthier, but for a more authentic taste and look you could use a white potato), be sure to cook it first. Add the cooked sweet potato into a food processor along with the milk, onion, mushrooms (if you want a smooth soup) and water. You can keep the mushroom slices whole of course if you prefer them that way.  Process until smooth and transfer all the ingredients to a pot.  Add salt and pepper to taste.  Simmer on low until cooked through and serve immediately.

Green Goddess Dressing – Vegan

Vegan Green Goddess DressingIngredients:
1/2 cup vegan cheese spread
1/2 cup coconut milk
1/2 cup parsley
1/4 cup chopped green onions
1/4 cup lemon juice
2 tsp capers
1 tsp black pepper
salt to taste

First make the cheese spread using the recipe here: Vegan Cheese Spread Recipe and measure out 1/2 cup.  Place all ingredients into a food processor and blend until smooth. Serve over salad or vegetables. Leftovers may be stored in the freezer for later use.

Vegan Cheese Spread

Vegan Cheese Spread RecipeI am not a very fussy person, so this is not a fussy recipe. I have tried almost every gluten free version of vegan cheeses that exists and while some of them taste ok, I am not a fan of the ingredients list on most of them. This is a homemade cheese spread recipe that can work well for some recipes that call for cheese or a cheese spread. If you took the time to dehydrate this it could even be sliced. Some day when I have extra time to spare I might try that, but for now this will suffice. :)

Ingredients:
1 1/2 cups nuts (I used raw cashews) soaked overnight. You can use plain water, or this is also a great use for the coconut water left over after using the cream portion of a can of coconut milk for other recipes.
1 clove garlic
2 tbsp lemon juice
2 tbsp nutritional yeast
salt to taste

Place all ingredients into a food processor and transfer into tart or cupcake molds once smooth. The molds you select should be based on the portion sizes you intend to use it for later. Allow to set up in freezer and you can then unmold them and keep any portions you don’t use immediately in the freezer for future use. The molds not only keep the spread in usable portions, but it makes for a lovely presentation as well.

You can use this as a base for dip, in place of cheese or mayo on sandwiches, or as a spread for crackers or veggies. It could easily accept additional flavors as well if you wanted to make it tex-mex, or onion flavored. Enjoy!

From a family member that has been hard to convert: “This is better than any of that $hit you bought at the store.” I guess it must be a win. :)