Tag Archives: vegan

Persimmon

Winter time persimmons come out and play. They can be found all over the market. The best way to describe them is a cross between sweet potatoes and tomatoes. 

Ingredient:

4 Persimmons

2 Tbs Brown Sugar

1 tsp Salt

1 Tbs Balsamic

 

Slice each persimmon into 8 wedges. Place in a bowl and toss with sugar, salt, balsamic and sugar. Place on a well sprayed baking sheet and roast at 500 degrees for about 15 minutes until they start to brown and caramelize on the outside. Broiling works also just watch carefully.

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Sweet Potato Chili

It is chili season. I decided to make a special chili that is a bit salty and sweet. A vegetarian chili that everyone would love.

Ingredients

3 Large Sweet Potato

1 Onion – Chopped

2 Red Peppers – Chopped

1 TBS Garlic Powder

1 TBS Chili Powder

1 TBS Coco Powder

2 teaspoon Cinnamon

2 tsp Salt

1  tsp Pepper

1 15 oz Can Crushed Tomato

2 Cans of Black Beans

1 Can Kidney Beans

Start by heating your slow cooker to the lowest setting. Spray the inside lightly with no stick spray. Add the chopped onion and all the seasoning and mix together.  Allow the onion to cook for 15 minutes. Then add the remaining ingredients. Add about one half cup of water or chicken broth. If it still seems think add an additional 1/2 cup.

Serve warm with cheese and a gluten free roll!

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Manischewitz Cranberry Sauce

With Hanukah  and thanksgiving on the same day it was important to come up with recipes that fit both holidays. With plenty of manischewitz on hand I figured this would be a fun way to spike up my cranberry sauce.

Ingredients-

2 lbs Cranberry Sauce

1 Cup Sugar

1 Orange – Juice and zest

1 1/2 Cups Manischewitz Wine

1 tsp Vanilla (optional)

2 Tbs Honey

1 Cup Apple Sauce

Place cranberries and wine in a pot. Turn heat on low. Add orange zest and juice. Mix well. Once liquid starts to bubble add sugar and vanilla. Cook on low, stirring regularly until cranberry are soft (about 30 minutes). Mash berries with a potato masher and then add honey and apple sauce. Continue to cook for a few more minutes . Serve cold or warm. I like my cranberry sauce with large chunks of cranberry but feel free to throw it in a food processor if you like it more smooth.

 

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Paleo Sweet Potato Casserole

Making a holiday meal that is gluten free / paleo can be a challenge especially with many gluten eating guests.  Sweet potatoes alone are great and I wanted to avoid adding all the sugar and junk. Plus I used the slow cooker to make this dish super easy.

Ingredients:

6 Sweet Potatoes (cleaned and cut into large cubes)

2 Apples (peeled and cut into cubes)

2/3 Cup Apple Cider (fresh, not pasteurized)

Topping (optional)

1/2 Crushed Pecans

1 teaspoon Cinnamon

2 Tbs Butter (any kind)

Place all the sweet potatoes and apples in a large slow cooker. Pour in the cider and turn the heat on low. Place cover on top and cook for about 8 hours. Once done, give a good stir and mash with a potato masher. Potatoes should be very soft and easy to work with. Most of the liquid with be gone but if not then cook an addition 45 minutes with the cover off. Then using a food processor or blender process the mix until you get the consistency your looking for. You can serve at this point or our into a nice casserole dish and add a topping. Simple mix nuts, butter and cinnamon by hand in small bowl. Sprinkle topping on top and bake at 350 for ten minutes. Enjoy!

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Ginger Carrot and Cardamon Soup

With a chill in the air I get very excited to start making soups. Recently I had a great soup at an indian restaurant and it inspired me to create something similar on my own. Packed with fruit and veggies this soups is not only delicious but also gluten free, dairy free, paleo and vegan!

Ingredients-

14 Can Coconut Milk

28 oz Water

2 Pounds of Carrots cut in to large rounds

1 Apple Peeled and slices

5 Cardamon Seeds

1 Tbs Gram Masal Spice

1 tsp Salt

1 tsp Pepper

2 inch Ginger Piece Peeled and Slices

In a slow cooker a carrot, ginger and apple. Then add gram masala, salt, pepper and mix together. Then pour in coconut milk and water. Last add cardamon seeds, stir and place lid on top. Cook on low for 10 hours.  Remove cardamon seeds and place on side. Pure soup with a handheld food immerser or blender. Place cardamon sides back into soup and continue cooking for an addition hour. Serve hot with nuts and or dried unsweet coconut on top.

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Pumpkin Pie Frapachinoo

It is officially Pumpkin season and my favorite time of year. I always joke that I could make anything with pumpkin. This recipe ironically is has no actual pumpkin but the spices along makes you think of any classic fall beverage. Plus this recipe has no added sugar!

Ingredient:

1 Frozen Banana

1 Cup Almond Milk

1 Oz Espresso

1/2 Tbs Pumpkin Spice Mix

Add espresso and  milk to a blender and whip up. Then add frozen banana and spice. Blend  well and serve cold.

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Raindbow Baked Fries

Who does not love a side a fries with a good burger or sandwich. The salty, well seasoned crispy finger food that can be picked up and dipped into a mix a fun sauces. Well I am always looking for healthier alternatives. The idea of deep fried potatoes with no nutritional value is painful. My version is baked, and filled with all the good stuff. Plus the fun colors make it look great on your plate.

 

Ingredients –

2 Cups Baby Carrots

1 Medium Eggplant

1 Zucchini

1/2 Cups Salt plus 2 teaspoons for seasoning.

1 Tbs Cajan Seasoning

1/2 Tbs Olive Oil

Cooking Spray

The first step is to prep the eggplant. Start by cutting the eggplant into large rounds and laying on a baking sheet. Using the half cup of salt, cover each piece, then flip and do the same on the other side. Let the eggplant sit for 45min- 1 hour allowing the salt to pull a lot of the water away. Turning the eggplant slices over mid-way is helpful.

While the eggplant sits. Slice the zucchini in half and then each side into three long pieces. Cut each strip into thirds so that you have two inch sticks. Toss the zucchini sticks into  bowl. Add the carrot sticks to the bowl.

Once eggplant is done rinse each piece very well with water and pat dry. Slice each round into half inch thick strips. Add eggplant to the bowl of carrots and zucchini. Lightly mix them up by hand and coat with some nonstick spray. Add olive oil, 2 teaspoons salt and cajan seasoning. Toss everything together and then lay it all out flat and a large, foiled, well sprayed baking sheet. Baking at 450 degrees for about 30 minutes, turning half way.

Enjoy!

 

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Apple Cider Freeze

Fall is my favorite season of the year. I love the weather, the foods, apple picking, the colors of the trees. Every year Jay and I make it a point to have one full day doing fall fun things. This year we went to a scarecrow festival, wineries and apple picking!! With the ten pounds of apples and the gallon of cider we returned with be prepared for a lot of apple related recipes. Since the weather is still warm I came up with this one. A super easy treat the whole family will love.

Ingredients:

2 Cups Apple Cider

All you need to do is toss cold apple cider into your ice cream maker and run for about 10-15 minutes.

If your don’t have an ice cream maker then freeze the cider in ice cube trays. Place frozen cups in a blender and blend until they form a snow.

Optional – For adult, pour over 1 oz of rum to slush for a festive cocktail. IMG_2887

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Paleo Hash

Looking for breakfast sides can be a challenge if you are avoiding bread and potatoes. I always keep cabbage on hand for a simple substitute. Hash is always a classic side so my version is a great replacement.

Ingredients:

2 Cups Shredded Cabbage
1/2 Small Onion
1 Tbs butter or oil
Salt and Pepper to Taste
1 tsp Paprika
1/4 Cup Water

Start by cooking the cabbage down in a pan with water. I just put the lid on cook on a low to medium flame and stir every few minutes. Once it’s soft and more translucent drain from water and set aside. While cabbage is cooking you can slice the onion thin and add to a hot pan that was pre heated with oil or butter. Cook onion until it starts to brown. Now add the cabbage, paprika, salt and pepper. Continue to cook until it is all lightly browned. Serve with eggs for an easy breakfast.

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Grilled Polenta

I love polenta. It is naturally gluten free and goes great as a side to many different dished. Making it from scratch is not hard but I prefer to buy Ancient Harvest Quinoa Polenta. All the work is already done for you and its filled with protein and fiber.

Ingredients:

1 Package of any Ancient Harvest Quinoa

1-2 Tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Cheese Optional* Any kind that melts well

Start by cutting the polenta into round about 1 inch thick. Place them on a plate in the fridge for at least an hour. This will insure that they will not fall apart. When your ready to grill, brush each piece will olive oil on both sides and season will salt and pepper. Place over BBQ on medium heat. They need about 2 minutes on each side. If using cheese, add after turning. Serve as a great grill side or as an alternative vegetarian protein similar to a veggie burger.

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