Blossoming Lotus Platter

11/19/2014 0 Comments

Today we went to our favorite Thai restaurant only it was in our kitchen! I felt like preparing a delicious and big meal for a late lunch that would be sure to give my husband the fuel needed for the rest of his day. I started by preparing a marinade for the tofu and covered the tofu in a shallow dish. Then I placed some jasmine rice in a rice cooker.

I prepared a delicious almond sauce and chopped chopped chopped to prepare for the raw and vegan rice wraps!

I placed the rice wraps one at a time in warm/hot water, carefully pulled them out and then filled them with fresh vegetables and almond sauce. I placed it on a plate with the leftover chopped veggies to create a beautiful platter. My husband said "did you make that?" success!

Then I fried the tofu in a wok and placed it on a bed of chopped veggies and served it with the hot rice. Bon Appétit!!! WoW your loved ones with this meal! You could totally enjoy one or the other vs. having it all at once, lately I have really been enjoying offering a wide variety. It's very appealing to the senses!

My Thai Rice Wraps

4 rice wraps
1 carrot - peeled and sliced in half and thin into matchsticks
1/4 red onion - sliced thin lengthwise in the widest part of the onion
3 green onion stems - sliced thin into matchsticks
2 radishes - sliced thin into matchsticks
1 nopales pad - sliced in half and thin into matchsticks or green bell
Handful of fresh cilantro
(OR your favorite mix of fresh veggies!)

Directions:

Prepare the vegetables and cut thinly into matchsticks.
Place rice wraps, one at a time, in a pot filled with warm/hot water. Press down gently with utensil and then gently pulled it out and place on a plate.
Spread the almond sauce on the bottom and arrange the fresh veggies in the wrap. May also be enjoyed with sauce on the side, both options are delicious.
Fold the wrap by folding the front and back in. Then take the left side and wrap and tuck. Proceed to roll it up or take the right side and gently pull it over.
Place on a plate and serve with the remaining sauce! Opt to serve with hot jasmine rice and tofu. I used this recipe and it was great!

Chiang Mai Almond Sauce

½ cup almond butter
2 tbsp soy sauce (gluten-free variety)
1 tbsp apple cider vinegar
1 tbsp coconut milk
1 tbsp sesame oil (or water for oil-free)
¼ tsp cayenne
Pinch red pepper flakes
1 tbsp cashews (opt)
1 garlic clove – peeled
½ tsp ginger
1 tbsp fresh lime juice

Directions:

Blend the ingredients in a blender or food processor until thick, creamy and smooth.
Set aside and use as spread and dip for the rice wraps! May also be enjoyed with salads and more. Add more liquid for a creamier blend.

Enjoy a taste of 'My Thai!'
Christa

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One Bowl GF Oil-Free Flax Meal Pizza Crust

10/24/2014 2 Comments

On Monday we made a flax meal pizza crust infused with herbs. I had leftover carrot mash from carrot juice and was unsure how to use it when I had a brilliant idea, to use it in the pizza as an oil replacement. I tried it and had glorious success. The idea was inspired from the baking gods and goddesses and I am thankful!

The dough was light, airy and easy to work with. I kneaded it with love so it would turn out very good for my husband. He had worked hard spreading his homemade compost around our new plants! I wanted to show my appreciation so I tried very hard to make this pizza to his liking!

Once kneaded I rolled the dough into a big plump ball that made my heart smile. It looked just right! I placed it on a pre-greased cookie sheet and pressed it into the shape of a pizza pie with a hearty crust. I baked the pizza for about 30 + minutes as I prepared homemade pizza sauce and toppings. My personal preference is to get the pizza crust brown around the edges and almost completely done to where the center pops back up vs. sinks. Then I add the sauce and toppings and bake for another 15 minutes give or take until done, slice and serve! I used to only bake it for 15 minutes but then had to bake the pizza for sometimes 40 + minutes waiting for the center to be done and not be soggy! This works for me and I hope it works for you!

This crust was dare I say almost perfect. It even formed a big bubble in the center as if it were from a pizza shop! There is no yeast, oil, sugar or refined flours here only really healthy ingredients so you can enjoy more than one slice and still feel great! :)

To make this delicious pizza pie you will need:

2 cups flax meal
1/2 cup warm water
3/4 cup carrot pulp (from carrot juice)
3 cloves garlic - minced
1/2 tsp salt
Dash: Red pepper flakes, oregano, rosemary, basil, sage and pepper.
Opt: I used a sprinkle of Trader Joe's Dukkah Blend which is a mixture of almonds, sesame seeds, fennel seeds, coriander, anise seeds and salt

Directions:

Preheat oven to 400 degrees Fahrenheit.
Coat a pan with olive oil (or line with parchment paper)
Combine the flax meal and warm water in a large bowl, mix well. Add the balance of the ingredients and stir to combine.
Roll up your sleeves and begin working the dough, kneading for 1-2 minutes until completely worked together. I find getting my hands wet first and along the way helps.
Roll the dough into a ball, place it in the center of your pan and begin to form your pizza. I like to leave a high edge for a thick crust!
Bake for 30 minutes until it is almost completely done. While it is baking prepare your sauce and toppings.
Pull it out of the oven, top with sauce and your favorite toppings and bake for another 10-15+ minutes until done. Serve hot and enjoy!!!

CC's Homemade Pizza Sauce:

1/2 cup finely chopped red onion
2 tbsp minced garlic
1 tbsp finely chopped jalapeno (optional)
1 cup tomato puree
1/2 tsp salt and pepper
Pinch of red pepper flakes
2 tbsp oregano and 2 tbsp basil

Directions:

Saute the onions, garlic and jalapenos in 1-2 tbsp of water until soft.
Add the balance of the ingredients and simmer on low, heating throughout, while the pizza is cooking.

I hope you enjoy this pizza as much as we did!!!

May you have a beautiful and blessed weekend!
Christa

2 Comments

CC's Homemade Pizza Sauce

10/24/2014 0 Comments

Onions, garlic, oregano and tomatoes make a simple sauce full of flavor that comes together effortlessly. I added jalapeño and red pepper flakes to spice things up a little and keep my husband enticed. We enjoyed it on homemade pizza and it was so satisfying. I love making my own sauces and making the home smell of delightful fragrances. Don't you? Enjoy! Love, Christa

CC's Homemade Pizza Sauce:

1/2 cup finely chopped red onion
2 tbsp minced garlic
1 tbsp finely chopped jalapeño (optional)
1 cup tomato purée
1/2 tsp salt and pepper
Pinch of red pepper flakes
2 tbsp oregano and 2 tbsp basil

Directions:

Saute the onions, garlic and jalapenos in 1-2 tbsp of water until soft.
Add the balance of the ingredients and simmer on low, heating throughout. Use on pizza, as a marinara dip or as desired. Yum!

This sauce is featured on the One Bowl GF Oil-Free Flax Meal Pizza Crust.

0 Comments

BBQ Baked Beans

9/12/2014 0 Comments

One of the first homemade meals I made while living on my own was BBQ Baked Beans. I got the recipe from a co-worker and was delighted to try it. Back then it was loaded with bacon, sugar and even Busch's baked beans. Fast forward years later to our vegan lifestyle and we've never made baked beans. Say what? I honestly don't know how that is possible! We both loved baked beans growing up. They remind me of family, friends, good eatin' and BBQ's on a hot summer day.

We had some black beans around so I decided to whip some up! It required a little extra effort as I didn't have BBQ sauce, so I decided to make my own! The meal was lick your bowl "is there any more?" good. Whether you pair this meal with french fries...

cornbread or greens...

it is sure to please. I thought they were even better the next day after marinating in all the flavors.

BBQ Baked beans, organic salad and Asparagus!

How do you make them? Start with BBQ Sauce:

Combine all of the ingredients in a small pot on the stove.
Bring to a simmer and simmer for 15 minutes up to one hour until desired consistency. I simmered ours for 10-20 minutes.
Remove from burner, set aside for use in the baked beans. Makes about 1 cup.

Options:

Skip this step and use your favorite BBQ Sauce.
Use a Vegan Worcester Sauce vs. Soy Sauce
Leave out the srirarcha for a less spicy version
Start with 1/2 of the amount of apple cider vinegar and add more slowly until acquired taste.

Preheat the oven to 350 degrees Fahrenheit.
Chop the onion, bell pepper and garlic. I used our food processor for a quick and easy chop.
Heat the vegetable broth in a large pan over medium - medium-high heat and saute the onion, bell pepper and garlic until soft. About 3-5 minutes. Turn off stove, set aside mixture.
In an oiled baking dish combine 3 cups of pre-cooked black beans (or two 16 oz cans) the cooked onion, garlic and bell pepper mixture, homemade BBQ sauce and the balance of the ingredients.
Stir to combine well. Bake at 350 degrees for approximately 1 hour, removing to stir as it bakes about 3-5 times.

Options:

Use 1 cup of your favorite BBQ sauce vs. the homemade BBQ sauce.
Use your favorite beans, kidney, pinto etc.
Leave out the Cayenne pepper for a less spicy version.
Add some maple syrup for a sweeter version.

I served ours with french fries the first night:

and then re-heated them on the stove and served with a fresh salad and steamed asparagus the next day. The salad was full of leafy greens, lime juice, peeled carrot slices, cucumber, red cabbage, white onion and jicama. The Asparagus was steamed in vegetable broth and lime juice, seasoned with black pepper, garlic powder, red pepper flakes, a dash of cayenne and a dash of turmeric for a different spin.

For french fries I simply sliced 2 potatoes, laid them in a single layer on a pan, sprinkled with salt and pepper, flipping halfway. I placed the pan next to the beans for an easy meal. No oil and absolutely delicious!

I hope you enjoy this meal as much as we did! We don't have ANY leftovers, they were the first to go in our house. They taste BETTER than the ones I used to make with bacon and are much healthier too! We both were so happy with how good they were. "Tastes like baked beans" said by husband with a smile. Success!

Wishing you all a fabulous weekend and lots of love!

From our kitchen to yours!
Christa
xoxoxo

0 Comments

Homemade BBQ Sauce

9/12/2014 0 Comments

Homemade BBQ Sauce with much less sugar than the original and still loaded with flavor. We had ours with baked beans. One of the first homemade meals I made while living on my own was BBQ Baked Beans. I got the recipe from a co-worker and was delighted to try it. Back then it was loaded with bacon, sugar and even Busch's baked beans. Fast forward years later to our vegan lifestyle and we've never made baked beans. Say what? I honestly don't know how that is possible! We both loved baked beans growing up. They remind me of family, friends, good eatin' and BBQ's on a hot summer day.

These taste BETTER than the ones I used to make with bacon and are much healthier too! We both were so happy with how good they were. "Tastes like baked beans" said by husband with a smile. Success! The secret? This Homemade BBQ Sauce and LOVE!

Wishing you all a fabulous weekend and lots of love!

From our kitchen to yours!
Christa
xoxoxo

Directions:

Combine all of the ingredients in a small pot on the stove.
Bring to a simmer and simmer for 15 minutes up to one hour until desired consistency. I simmered ours for 10-20 minutes.
Remove from burner, set aside for use in the baked beans. Makes about 1 cup.

Options:

Skip this step and use your favorite BBQ Sauce.
Use a Vegan Worcester Sauce vs. Soy Sauce
Leave out the srirarcha for a less spicy version
Start with 1/2 of the amount of apple cider vinegar and add more slowly until acquired taste.

0 Comments

Apple Date Fusion Smothered Over Gluten Free Pancakes

9/6/2014 0 Comments

What do you get when you combine apples, dates, cinnamon and pancakes on a balmy Saturday? Apple Date Fusion Smothered Over Gluten Free Pancakes!

I was on a creative spark this morning. Taking it slow, sipping some coffee, cleaning the house and so forth when new delicious creations came to me. First - date sauce. It reminds me of apple sauce but with dates, it is easier than pie and just as tasty too! Think, baking, smoothies, cereal, smoothies and more. Today I was thinking pancakes with this delicious sauce as our healthy replacement for syrup. Then I decided to up the factor another notch and take apple slices coated in lime juice, sprinkled in cinnamon with some date sauce heated over the stove until the apples were soft. I added this on top of the pancakes already smothered in date sauce. It was like heaven! Warm, comforting and healthy to boot! No refined sugar, oil, dairy or gluten!

I used a recipe found on this blog for the pancakes and subbed the flour for a gluten-free flour mix, and towards the very end added 1 tbsp of cocoa in the balance of the batter for a few chocolate treats! Click HERE for the recipe.

For the date sauce I soaked dates over night in a jar.

Then took the pits out, and blended the dates in the date water with 2 tsp of cinnamon and a tsp of freshly squeezed lime juice as a preservative.

Blend until smooth, pour in a jar and store in the fridge.

Make a fresh batch of pancakes.

Smother in date sauce and Spiced Apples!

Apples:

1 apple cored and sliced thin
1/2 - 1 tsp cinnamon
1/2 lime freshly squeezed
2 tbsp date sauce

Directions:

Place ingredients in nonstick pan, lightly greased (opt) and stir to combine.
Saute on medium heat for 10 minutes or until soft.
Place on top of pancakes, cereal, in a parfait, on a pie, in a pie or any way you'd like!

We opted for pancakes smothered in homemade cinnamon date sauce covered with warm apples!

Am I about to go on a walk? You betcha! ;)

Happy Day 6 of Vegan Month of Food!

I hope you enjoy this satisfying meal!!! We froze our extra pancakes for future breakfasts. Feel free to enjoy in one sitting, double the apples for more toppings. Makes 12-13 pancakes.

Pancakes:

1 1/2 cups gluten-free flour
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Cups homemade cashew milk (or favorite dairy free milk)
1 cup pitted dates
2 tsp pure vanilla extract
Juice from 1 small lime (or 1/2 lemon)
Opt: 1 Tbsp Cacao

Directions:

Whisk dry ingredients in a large bowl.
Place cashew milk, dates, vanilla and lemon juice in a blender or food processor and process until thick and creamy.
Stir wet ingredients into dry.
Heat a nonstick pan on medium heat, spray with oil, once it is hot pour 1/4 cup of pancake batter into the pan. Once the pancake is firm on the upward facing side, flip and cook until the pancake bounces back when touched and are a deep golden color. Ensuring not to use too high of heat as it may burn, stick or cook unevenly. Place on covered plate or in the oven at 200 degrees to keep warm while using the balance of the batter. Repeat until finished, serve with apples above and date sauce, yum!

With love,
Christa
xoxox

0 Comments

Fluffy Gluten-Free Pancakes with Blackberry Sauce

8/5/2014 0 Comments

You have no idea how excited I am to share a new delicious recipe with you! Pancakes that are fluffy, gluten-free and vegan! They are light, don't stick to the pan and remind me of my moms good old fashioned home cooking. I felt like I was back home, waiting for the fresh warm pancakes to be done.

When you are in search of a gluten free pancake that are also vegan it can be hard to get the right mix, it's not like you have Bisquick to lean on.

My original gluten-free recipe for Almond Coconut Flour Pancakes turned out much worse than hoped for. I posted it and got 2 bad reviews! :'( I was so bummed, wrote back, removed the recipe and decided not to take it to heart but to take it as a challenge to make a bullet proof recipe that won't stick to your pan!

I took my time. Read an article on how to keep pancakes from sticking. Reviewed numerous recipes and found one by Gluten-Free-Vegan-Girl that stood out, it sounded like she had her ups and downs with pancakes as well. I couldn't find a more satisfying picture or recipe so decided this was it, my chance at redemption!

I had 100% success! Fluffy, gluten-free and vegan pancakes that are soft like a pillow and sweet but not too sweet. Buckwheat mimics the wheat like flavor I've been seeking and who knew that buckwheat is gluten-free! It is derived from the seeds of a flowering plant. Do note that it can be used as a rotational crop so it's best to opt for a certified gluten-free batch. The topping brings these pancakes to the next level, it tastes like pie! It is a homemade sugar-free blackberry sauce made from just water, dates and berries! What? Yes!

You can serve these delicious beauties up for breakfast or have breakfast for dinner which is what we opted for!

Serve them for brunch, for a group of friends or your kiddies! I bet they won't even know they are vegan, gluten-free or healthy! :)

The Art of Making Pancakes! I've learned it's an art form. I used to just heat a pan, spray it and pour not considering that making pancakes is more than that. Here is what I learned along the way:

Use a Non Stick Pan
Wash, rinse and dry your pan
Spray the pan with a non-stick spray or use a paper towel dabbed in oil to coat providing an even sheen
Place the burner on Medium heat
Test the pan several times by flicking small drops of water on the pan, when it's ready the water will sizzle.
Pour 1/4 cup of the batter into the pan (or desired size)
Allow the pancake to cook almost completely on the top, it will take longer but it's important to allow it to cook slow and steady over not too high of heat to avoid burning and sticking.

I find when I cook from a place of love, singing, having fun and letting go I make the most sensational meals! Is it just me or have you experienced that as well? My cooking playlist last night was primarily country love songs with Faith Hill and Shania Twain! :)

Now, lets get to business and make some insanely delicious fluffy pancakes!

Ingredients:

1 1/2 cups buckwheat flour (see tips to make your own)
1 1/2 tsp baking powder
1/2 tsp sea salt
2 Cups homemade cashew milk (or favorite dairy free milk)
1 cup pitted dates
2 tsp pure vanilla extract
Juice from 1 small lime (or 1/2 lemon)

Blackberry Sauce:

2 cups frozen or fresh blackberries
1/2 cups dates
1/3 cup warm water

Directions:

Whisk dry ingredients in a large bowl.
Place cashew milk, dates, vanilla and lemon juice in a blender or food processor and process until thick and creamy.
Stir wet ingredients into dry.
Heat a nonstick pan on medium heat, spray with oil, once it is hot pour 1/4 cup of pancake batter into the pan. Once the pancake is firm on the upward facing side, flip and cook until the pancake bounces back when touched and are a deep golden color. Ensuring not to use too high of heat as it may burn, stick or cook unevenly. Place on covered plate or in the oven at 200 degrees to keep warm while using the balance of the batter.
Whilst making the pancakes prepare the sauce! In a medium sized pot or pan simmer 2 cups of frozen blackberries, 1/2 cup of pitted dates and 1/3 cup of warm water. Cooking until dates are soft, it will smell like a pie!! Allow to cool, blend and set aside in a jar. Use as topping on your cakes! Feel free to double as it's really delicious and others may want extra! :)

Tips:

To make buckwheat flour grind buckwheat grouts in a high speed blender until it forms a powder.
Opt for a light brown buckwheat vs. grey.
Try a brown rice flour & Sorghum flour mix or your favorite gluten free mix.
Use your favorite berry!

I hope you fall in love with this recipe and use it as a staple to lean on. I know I will!!!
With love,
Christa

0 Comments

Blackberry Syrup - Sugar-Free

8/5/2014 0 Comments

Blackberry Syrup that tastes like pie! It is a homemade sugar-free blackberry syrup made from just water, dates and berries and then blended to smooth perfection! It tastes great on pancakes!

Blackberry Sauce:

2 cups frozen or fresh blackberries
1/2 cups dates
1/3 cup warm water

Directions:

In a medium sized pot or pan simmer 2 cups of frozen blackberries, 1/2 cup of pitted dates and 1/3 cup of warm water. Cooking until dates are soft, it will smell like a pie!!
Allow to cool, blend and set aside in a jar. Use as topping on your cakes! Feel free to double as it's really delicious and others may want extra! :)

0 Comments

Blossoming Lotus Platter

One Bowl GF Oil-Free Flax Meal Pizza Crust

CC's Homemade Pizza Sauce

BBQ Baked Beans

Homemade BBQ Sauce

Apple Date Fusion Smothered Over Gluten Free Pancakes

Fluffy Gluten-Free Pancakes with Blackberry Sauce

Blackberry Syrup - Sugar-Free

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