tag:blogger.com,1999:blog-42684594085718551932023-11-16T12:54:41.579-06:00Cucina LiberaAlessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-4268459408571855193.post-76150405526159568292020-01-24T15:43:00.001-06:002020-01-27T03:29:13.469-06:00Tuscan Bean Garden SoupI'm finally back with a new recipe - hearty, savory, warming soup, perfect for a chilly night<sup>1</sup> or just a regular old soup craving.<br />
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So, I'd been really wanting a creamy Tuscan-style bean soup, like the one my father used to bring home from the Italian banquet hall when we were little, but nothing I'd found could match up. That soup was, I'm fairly certain, not vegan<sup>2</sup>. Well, this one I'm about to share is vegan<sup>3</sup> , organic<sup>4</sup>, and all those other wonderful things for which this blog is known. Garlic and rosemary add the classic Tuscan flavors to the (slight) twist on a classic Tuscan white bean soup.<br />
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To be honest, I'm not much of a soup-preparer<sup>5</sup>. I used to be, and I'd very much like to be again. I even own a Crock-Pot to make things more convenient, but I lack whatever it is that makes one actually <i>prepare</i> a soup. I don't know what happened because I feel like. once upon a time, I was making soup constantly<sup>6</sup>. Well, this soup has has returned me to my soup-preparing days<sup>7</sup>. I love it so much, I want to make it all of the time!<br />
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When I cook meals/savory dishes, I tend to cook by instinct and save the weighing and measuring for baking. So, I ended up making this soup twice, measuring what I was doing the second time, just so I could share it.<br />
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As I mentioned above, (nearly) all of the ingredients <i>I</i> used in the soup are organic - the bouillon includes some non-organic maltodextrin - but whether you choose to make it organic is clearly optional. Also, it's soup; you could probably follow the recipe fairly loosely and it will still be delicious. However, if you really want it to be 100% organic, leave out the bouillon; although most ingredients in the bouillon are organic, there are a couple that aren't.<sup>8</sup><br />
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This recipe includes a few more veggies than a traditional Tuscan white bean soup, hence the "garden". I chose to dice all of the veggies for this version because I wanted a smoother/less-chunky consistency. The prep was a bit more time-consuming, but the cook-time decreased, so it evened out.<sup>9</sup> I also wanted the potatoes to break down a bit to release their starches into the soup. Feel free to chop bigger pieces, if you prefer, but prepare for a possible difference in consistency.<br />
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I highly recommend preparing the pasta separately and adding it to individual bowls upon serving, to keep the pasta from soaking up the soup liquid and becoming bloated and soggy.<sup>10</sup> If you have leftovers the Barilla GF pasta will re-heat pretty well. Simply add it directly to the soup when reheating. This soup is even better the next day, to be perfectly honest.<br />
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<div style="background-color: #73974e; color: white;">
<strong>Tuscan Bean Garden Soup</strong>
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<i>(serves 4-5)</i><br />
<i>Prep Time: 30mins Cook Time:25mins</i></div>
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<div style="border: 2px dashed rgb(56, 118, 29); padding: 3px;">
<span style="background-color: #73974e; color: white;"><b>Ingredients
</b></span>
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<ul>
<li>3-4 medium Carrots (diced)</li>
<li>4 stalks Celery (diced)</li>
<li>4oz Crimini Mushrooms (diced)</li>
<li>3 medium yellow or red potatoes (diced)</li>
<li>1/2 Large Sweet Onion, or 1 small, (diced)</li>
<li>4-5 Cloves of garlic (diced)</li>
<li>4ish handfuls of raw Baby Spinach (rough chopped)</li>
<li>2 15oz (or 15.5oz) cans of White Canellini or White Northern Beans</li>
<li>2-3 Sprigs of fresh Rosemary leaves (chopped).</li>
<li>1/2 Cup Extra Virgin Olive Oil</li>
<li>1 <a href="https://www.amazon.com/gp/product/B01J8XAYNW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01J8XAYNW&linkCode=as2&tag=cucilibe-20&linkId=d2712fdd97c19db2f455fc3aa3a2b33f" target="_blank">Edward & Sons Not-Chikn Bouillon</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=cucilibe-20&l=am2&o=1&a=B01J8XAYNW" style="border: none !important; margin: 0px !important;" width="1" /> Cube [Optional]</li>
<li>6 Cups of Water</li>
<li>Salt & Pepper to Taste</li>
<li>Pastina (something small) - I used 200g/half a box of Barilla* GF Ditalini that I brought back from Italy; the Barilla GF Elbows will work just fine, and can be found easily in most supermarkets.</li>
<li>Violife - or other- Parmesan (grated) for garnish [Optional]</li>
</ul>
<span style="font-size: x-small;">* Barilla GF pastas contain Corn.</span>
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<b style="background-color: #73974e; color: white;">Preparation Instructions </b>
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<b style="background-color: #73974e; color: white;"><br /></b>
<span style="font-size: small;">1. Add the olive oil to a 4+ Quart Pot.</span>
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<span style="font-size: small;">2. Over medium heat saute the garlic just until it becomes aromatic and slightly soft. Take care to not overcook.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">3. Still over medium heat, add the onion, celery, carrot, and potato and saute, covering briefly, until everything looks like it's <i>starting</i> to soften and the onions become translucent. About 5ish minutes.</span><br />
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<span style="font-size: small;">4. Add the mushrooms. Continue to saute, stirring fairly frequently, until the mushrooms begin to release their water.</span>
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<span style="font-size: small;">5. Add the 6 cups of water to the sauteed mixture. You can heat the water before adding, if you wish.</span>
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<span style="font-size: small;">6. Once the soup begins to simmer/boil, add the bouillon (if using), then add the rosemary. Add </span>salt and pepper to taste, once the bouillon has dissolved.<br />
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<span style="font-size: small;">7. Reduce the heat, if necessary, and allow the soup to simmer for 20ish minutes, or until the vegetables are all quite tender.</span>
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<span style="font-size: small;">8. While the soup is cooking, prepare the pasta and the beans. </span><br />
<ul>
<li><span style="font-size: small;">In a separate pot of boiling <i>salted</i> water. Cook the pasta until <i>al-dente</i>. Drain and set aside.</span></li>
</ul>
<ul>
<li>Drain the beans. Remove and set aside 1/2 a can of beans. Take the remaining 1.5 cans and blend them in a blender, mini blender, or food processor until <i>mostly</i> smooth - a few chunks are good.</li>
</ul>
<span style="font-size: small;">9. Once the soup vegetables are tender, add the pureed beans, and the 1/2 can of whole beans. Stir until the pureed beans are well incorporated. Then add the spinach and allow to the soup to cook for 5-7 more mins or until the spinach wilts and the beans are warm.</span>
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<span style="font-size: small;">10. Serve! Add desired amount of prepared pasta to serving bowls and cover with soup. If desired, top with some grated Violife Parmesan<sup>11</sup>, Follow Your Heart Shredded Parmesan, or any other vegan (or non-vegan) parm you desire.</span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn01yJH7W8MrbZKTeexonCOe7lohjMnRGRjgEwKoNrtcbfqiJgHgSPdszQY3mu749Q6f9aGdNBPuWVkClLTwzFajI3fRmDY1vvQKTGii_OA_sewd4MofCpxrpIKGEQkczoDzkTjH-L4A74/s1600/TuscanBean-5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1310" data-original-width="1600" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn01yJH7W8MrbZKTeexonCOe7lohjMnRGRjgEwKoNrtcbfqiJgHgSPdszQY3mu749Q6f9aGdNBPuWVkClLTwzFajI3fRmDY1vvQKTGii_OA_sewd4MofCpxrpIKGEQkczoDzkTjH-L4A74/s400/TuscanBean-5.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Barilla GF Ditalini Rigati I brought from Italy. Barilla GF Elbows will work just as well.</td></tr>
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ENJOY!
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<span style="font-size: x-small;">1. Not many of those around here, unfortunately... never thought I'd be saying that.</span><br />
<span style="font-size: x-small;">2. Chicken Stock!</span><br />
<span style="font-size: x-small;">3. Obviously.</span><br />
<span style="font-size: x-small;">4. If you so choose, no pressure.</span><br />
<span style="font-size: x-small;">5. Is that a word?</span><br />
<span style="font-size: x-small;">6. That might be an exaggeration,</span><br />
<span style="font-size: x-small;">7. I think.</span><br />
<span style="font-size: x-small;">8. As previously mentioned.</span><br />
<span style="font-size: x-small;">9. Win.</span><br />
<span style="font-size: x-small;">10. Not so nice.</span><br />
<span style="font-size: x-small;">11, This is what I used. Yum!</span><br />
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<span style="font-size: x-small;">[Disclosure: This post includes an affiliate link, which means I may receive a commission, at no cost to you, if you click through and make a purchase.]</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-36382848211402557762013-10-13T19:04:00.001-05:002014-09-19T19:27:27.804-05:00Raw Caramel Apple CheezecakeA couple of days ago, I posted a "Recipe Rewind", on CL's social media channels, to last year's Raw Caramel Apple recipe.<br />
It is that time of year, after all.<br />
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The rewind/revisit sparked thoughts of the many other treats I could infuse with caramel-appley goodness. I actually sat down and made a list, each one of which I hope to be able to create and post here. For now though, I settled on the one that kept drawing my attention, and assuming you read the title of this entry before arriving at this point, there's no real surprise to be had.<br />
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So, yes, I made a scrumptiously decadent Raw Caramel Apple Cheezecake. It is a nut-based dessert, but it is not heavy or dense. The caramel apple layer also lends to less-density. In fact, I specifically made this version so that the cheezecake filling would be slightly less firm. The result was light (and delicious) and not quite so rich, so was kind of easy to eat more than one might intend.<sup>1</sup> I should have waited until Friday, because the BF sure would have loved it.<sup>2</sup> Thankfully, I only made a mini, two-serving cake.<br />
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While, I prefer slightly softer cheezecakes, the recipe does include options for a firmer cake. The firmer option ups the fat content<sup>3</sup> and probably the richness, so you might to not be tempted to eat as much.<sup>4</sup> Calorically though, it's pretty much even.<sup>5</sup>
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You can get pretty creative, in terms of pans for the two-serving cake. I used a mini-loaf mold. Other similarly-sized options are: a 4" ramekin, <br />
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<b><i>Notes:</i></b><br />
- When making a small/two-serving cake, I've found the mini-blender to be the most useful. If you don't have access to a mini blender, I'd suggest at least doubling the recipe; sometimes standard blenders have difficulties thoroughly blending small amounts of ingredients.<br />
-The blending blade shaft can get quite hot, if used continuously for too
long. This won't affect the final product at all, but it can get hot
enough to begin to denature the enzymes of the food touching it, which could affect the "rawness" of the
cake. One solution to this is to use the 'pulse' feature of your blender, until things are mostly blended and broken down, and then blend continuously to achieve the smooth/creamy consistency.<br />
- For a "Full-sized" cheezecake (as opposed to Cucina Libera-sized), triple the recipe, and use a 7" springform pan.<br />
- 2 teaspoons of coconut oil in the filling yields the less-firm CL cake. For a firmer cake, use 3-4 teaspoons of oil depending on preference. You could even add up to 5 teaspoons, if you prefer a denser, richer cake.<br />
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Important! Before you begin, make sure all ingredients are at room temp, so that
when you add the coconut oil at various stages, it blends and emulsifies, instead of solidifying into little oily crystals throughout your mixture. Everything should be soaked at room temp, so this shouldn't be an issue, but just a little heads-up.<br />
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<u><b>Raw Caramel Apple Cheezecake</b></u><br />
<span style="font-size: x-small;"><i>(serves 2) </i></span><br />
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For the Caramel:<br />
<ul>
<li>8-9 Medium Pitted Dates (I used Deglet Noor; soaked overnight**)</li>
<li>Pinch of Sea Salt</li>
<li>Scant 1/2 tsp Virgin Coconut Oil </li>
<li>Dash of Vanilla Extract or few Vanilla Seeds (optional)</li>
</ul>
For the Filling:<br />
<ul>
<li>3/4 Cup (85g) Raw Cashew Pieces (weighed prior to soaking; soaked overnight*)</li>
<li>2-4 Tbsp Date Syrup (from the soaked dates; see below) </li>
<li>1/2 Cup Diced Apple</li>
<li>1/4 Cup Filtered Water</li>
<li>2-4 tsp (9-19g) Virgin Coconut Oil (warmed gently to liquid)</li>
<li>1 Tbsp Lemon Juice</li>
<li>1/2 tsp Vanilla Extract OR seeds from 1/3 Vanilla Pod</li>
</ul>
For the Crust:<br />
<ul>
<li>1/8 Cup (14g) Raw Almonds (I used sprouted almonds)</li>
<li>3 Tbsp (14g) Sprouted Buckwheat Groats <b>OR</b> 3 Tbsp (14g) Shredded Coconut <b>OR</b> 2 Tbsp (14g) Raw (GF) Oat Groats</li>
<li>1/4 tsp Ground Cinnamon</li>
<li>Generous pinch of Sea Salt </li>
<li>1-3 Medium Dates (depending on how sweet you prefer your crust)</li>
<li>1/2 tsp Virgin Coconut Oil </li>
</ul>
<span style="font-size: x-small;">* Soak Cashew Pieces for <u>8 hours or overnight</u>, in enough filtered water that they are completely covered. Drain and discard the soaking water.</span><br />
<span style="font-size: x-small;">**Pre-soak Dates, in 1/2 Cup of filtered water, for 20-30 minutes to loosen the skin; carefully peel the dates and return them to the soaking water. Continue soaking for <u>8 hours or overnight</u>. </span><br />
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1. Combine the dry ingredients for the crust in a clean, dry
mini-blender or high-powered blender. Pulse until the almonds are well
chopped and the mixture is the consistency of a coarse flour.<br />
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2. Add the dates and the coconut oil to the dry mixture and blend until the dates are chopped and the mixture begins to stick together in a sort-of "dough' ball.<br />
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3. Press the crust evenly into the bottom of your desired pan/mold. It should be approx. 1/4 inch thickness. Set aside while you prepare the caramel and the filling.<br />
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4. The dates should be soft and have formed a syrup. Leaving the dates behind, remove 2-4 Tbsp of the date syrup. Set the syrup aside.<br />
<br />
5. Using a clean mini blender or a high-powered blender, blend the soaked dates (including any remaining liquid/syrup) sea salt, coconut oil, and vanilla (if using) until the mixture is smooth... you know, like caramel. Set the caramel aside.<br />
<br />
6. Into a mini-blender, using the chopping attachment, or a high-powered
blender, add the drained cashews, the syrup from step #1, lemon juice, vanilla, and 1 tablespoon of filtered water. Begin blending, adding as little water as necessary, one tablespoon at a time, to get the mixture to a smooth, creamy. Once the filling is blended and smooth, it's time to assemble. <br />
<br />
7. Get your pan with the set crust. Directly on top of the crust, layer the chopped apples to about 1/2 to 2/3 inch thickness; keep some apples aside to top the cheezecake.<br />
Spoon about 3/4 of the caramel over the apples, allowing it to mix in with the apples a bit and making sure it is spread evenly to the edges.<br />
Pour/spoon all of the cashew filling over the apples, and spread it evenly to the edges of the pan/mold.<br />
Use some/all of the remaining apples and caramel to garnish the top of your cheesecake.<br />
<br />
8. Allow the cheezecake to set in the refrigerator for at least 2 hours before serving. A larger cake should be allowed to set from 4-8 hours. I know it's difficult to wait, but the time is important to allow the cake to set, firm, and for the flavours to develop and meld.<br />
OR you can opt for what I did: I froze my little cake, and then allowed it to thaw in the fridge overnight. The texture and consistency turned out really well.<br />
<br />
ENJOY!<br />
<br />
<br />
<br />
<br />
<span style="font-size: x-small;">1. It might be the healthier, raw-food version, but it's far from a low-calorie treat. Sorry :-( </span><br />
<span style="font-size: x-small;">2. Yeah, that would be "Sorry" #2</span><br />
<span style="font-size: x-small;">3. All good fats, of course.</span><br />
<span style="font-size: x-small;">4. In case you think that's a good thing. </span><br />
<span style="font-size: x-small;">5. Sorry to burst your bubble (if you were excited about endnote 4). I guess we're up to "Sorry" #3?</span>
Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-35976151132718646442013-07-21T17:48:00.002-05:002013-07-26T14:13:54.292-05:00Cinnamon Crisps<blockquote class="tr_bq">
<span style="font-size: x-small;">It's been a long time...</span><br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">There's no dramatic or even really interesting story behind my blogging absence. If you follow any of my social networking thingamabobs, you'll gather I've been alive and well. I'm sitting here writing because I wanted to post a recipe, so I decided there's no point in derailing the post with an explanation other than, <i>LIFE</i>. </span><br />
<span style="font-size: x-small;">I gratefully appreciate all of you still out there following, reading, and discovering.</span></blockquote>
A couple of months ago, I stumbled across a very intriguing cracker/cracker crisp in a local Whole Foods. I'm not quite sure how it even happened, as I never stop in the cracker aisle, and the product was hiding down on the bottom shelf - far from a well-marketed, eye-catching, eye-level placement. <sup>1</sup><br />
At $7 a (smallish) bag, I was hesitant, but I was too curious about a gluten free, grain free, vegan cracker - or more appropriately, <i>crisp</i>.<sup>2</sup> Ten minutes later I was strolling out with those $7 crisps clutched in my hand. Again, being too curious, I busted open that bag before I even started the car.<sup>3</sup><br />
Yum.<br />
The bag did manage to reach the house, but once there, the bf quickly helped to polish off the rest of the crisps. Seeing the scanty cinnamon-crumb remains at the bottom of the empty bag was mildly heartbreaking. I knew full well there was no way I was going to keep myself/us in crisps at their going rate, so I flipped over the bag to take another inventory of the ingredients. Well, well... it just so happened that nearly every ingredient was a staple in my pantry. <br />
<br />
I winged it. The first batch came out perfect<sup>4</sup>, although I needed to roll them just a bit thinner.<sup>5</sup> I took care of that the second time round, and this is what happened...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvB3oaO2UFKX20nN5-E6huka4yEKV5e8KYv-c7x39XhSt2azKPixgKpwRaL6U5ULVZPNLl5W5bNo5yKryYDKl6v5MrZ97Wi7HcNTTJV_cQArYQBw6gIokZARYKQSO0TfwYtyHeig2nO5r/s1600/skinnamon_crisps3.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvB3oaO2UFKX20nN5-E6huka4yEKV5e8KYv-c7x39XhSt2azKPixgKpwRaL6U5ULVZPNLl5W5bNo5yKryYDKl6v5MrZ97Wi7HcNTTJV_cQArYQBw6gIokZARYKQSO0TfwYtyHeig2nO5r/s1600/skinnamon_crisps3.jpg" /></a></div>
<br />
I went for the cinnamon version first, which I think is my favourite, using coconut palm sugar as the sweetener. I've since made rosemary herb, plain sea salt, and cheezey versions.
Once you have the base for the cracker crisp, you can get crazy
creative. The bf said that my cinnamon crisps are not as sweet as the store-bought,<sup>6</sup> which is totally fine with me. If you'd like them sweeter, add a bit more sweetener to the cinnamon-topping and/or add a bit of sweetener to the dough.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSdFrCm_rsCCoVw0bIO_wxTcnIOyHtX9sr_R-IPpKNoyjyHjL_Iqy3bLV_fQLC8mn66Mw52o1Ripi6fHiplHWIds81Rbc0JbNZDXWG78DLSA6uuhrYiAB0sMHarh_qpB6U6N4ehBH8FFP/s1600/skinnamon_crisps6.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSdFrCm_rsCCoVw0bIO_wxTcnIOyHtX9sr_R-IPpKNoyjyHjL_Iqy3bLV_fQLC8mn66Mw52o1Ripi6fHiplHWIds81Rbc0JbNZDXWG78DLSA6uuhrYiAB0sMHarh_qpB6U6N4ehBH8FFP/s1600/skinnamon_crisps6.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Up close and personal*<br />
<span style="font-size: xx-small;">*and now my devious, super-villain mind has <a href="http://www.youtube.com/watch?v=ooNvDNKLJw4" rel="nofollow" target="_blank">this song</a> stuck in it.</span></td></tr>
</tbody></table>
<br />
<b><u>Grain Free Cinnamon Crisps</u></b><br />
<br />
<span style="font-size: x-small;"><i>(makes 40-50 crisps)</i></span><br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN7Ib3hA4ddEyxdnaWVxAzSePvpInWPfu6CdW2ogabvG28oRFrkOphJ9IC4Q4Wd9U6nRc-CsiEaSp59b6pNYKn-HG62AAV9T2GPMRv6wnvG0Bu_8wsrIeZws-w4iUb_AA2zBJ2WAodAAE/s1600/skinnamon_crisps5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHN7Ib3hA4ddEyxdnaWVxAzSePvpInWPfu6CdW2ogabvG28oRFrkOphJ9IC4Q4Wd9U6nRc-CsiEaSp59b6pNYKn-HG62AAV9T2GPMRv6wnvG0Bu_8wsrIeZws-w4iUb_AA2zBJ2WAodAAE/s320/skinnamon_crisps5.jpg" width="320" /></a>
<li>3/4 Cup (56g) Almond Flour</li>
<li>1/4 Cup (30g) Garbanzo Flour</li>
<li>2 Tbsp (15g) Ground Flax</li>
<li>1 1/2 Tbsp (10g) Psyllium Husk</li>
<li>1 tsp (4g) Extra Virgin Olive Oil </li>
<li>1/8 tsp Sea Salt</li>
<li>1/4 Cup Filtered Water</li>
<li>1 heaping Tbsp (12g) Coconut Palm Sugar, [or your preferred granulated sugar] </li>
<li>1/2 tsp Ground Cinnamon</li>
<li>Parchment paper</li>
</ul>
Oven 275F/135C<br />
<br />
1) Combine coconut sugar and cinnamon and set aside.<br />
<br />
2) Line a rectangular baking sheet or shallow pan with parchment paper. <br />
<br />
3) In a mixing bowl, combine remaining dry ingredients.<br />
<br />
4) Add water and olive oil to dry ingredients. Mix well. Once the dough begins to come together, use your hands to knead the dough into a smooth ball.<br />
<br />
5) Turn the dough onto the parchment-lined pan, and gently begin to press out the dough into a flat rectangular shape.<br />
<br />
6) Cover the dough with another sheet of parchment paper, and roll out to approximately 2mm thickness (thicker will lead to a denser, somewhat tougher cracker). As you roll, even out edges with a pizza cutter or sharp knife. It may be necessary to periodically reposition the top piece of parchment. <br />
*If your pan has edges, you can set the parchment on a table or other flat surface, taking care to roll out the dough within the dimensions of the pan.<br />
<br />
7) Once the dough is rolled out to a uniform thickness, sprinkle the cinnamon sugar mixture over the top, using your fingers or the back of a spoon to evenly distribute the mixture all the way to the edges.<br />
<br />
8) Bake the crisps for 8-10 minutes, then remove the pan to slice the dough into approximately 1 1/2 inch square crackers. I used a pizza cutter for ease, but a sharp knife should also suffice. Return the crisps to the oven for 10-12 more minutes or until crisp and the cinnamon sugar has mostly caramelized.<br />
<br />
Allow the crisps to cool for at least 10-15 minutes. Store them in an airtight container, if they last that long.<br />
<br />
ENJOY!<br />
<br />
<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">1. Might want to reconsider that, WF. </span><br />
<span style="font-size: x-small;">2. I admit, the word "skinny"in the label drew me in - diabolically clever marketing!</span><br />
<span style="font-size: x-small;">3. And came really close to becoming one of those annoying people that takes 45 minutes to pull out of a parking space. You know the ones; they're busy texting, checking their messages, putting on makeup, changing their clothes, brushing their teeth, bidding on Ebay, blogging...</span><br />
<span style="font-size: x-small;">4. I'm an evil genius, in case you didn't know. I even happen to have an assessment attesting to this from when I was four years old. <i>Seriously.</i></span><br />
<span style="font-size: x-small;">5. Fine. <i>Almost</i> perfect.</span><br />
<span style="font-size: x-small;">6. Not particularly surprising.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-19644512385025224692012-12-24T12:02:00.003-06:002012-12-26T09:18:33.146-06:00Noggy Tapioca with Spiced Cranberry CompoteI promise not to make any more recipes in a glass for the rest of the year.<sup>1</sup> I just want to sneak this "last" one in - I couldn't bear not to share it.<br />
<br />
It's like the Holidays in a glass.<br />
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<br />
It's also lovely and a snap to prepare - with few ingredients - which could be quite a welcome reprieve from a day spent preparing a grand holiday feast.<br />
<br />
And... if, in the "excitement" of the holidays a dessert was forgotten or you need a last minute treat to bring to a holiday gathering, you don't necessarily have to revert to store-bought. All you need is about 20 minutes of cooking time and a couple hours of refrigeration, which can conveniently coincide with holiday gift wrapping, last-minute shopping/errands, a decompressing holiday bubble bath<sup>2</sup>...<br />
<br />
If you don't have the 3-4 ingredients handy, it's only the 24th of December<sup>3</sup> - the stores are still open.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KkELozuKP6TpR2s9xKfjeOkAB-pKFJsDjtSXQxO38c8FawxPKq0w8g2m-lpHYBzMnbm3FcYcOCfw6pEy0CQa79eTwBs9bYEGk4k0WyKndFshEnmtBbadMJB7nydsEKFMsFoqKa8QDHwv/s1600/eggnog_tapioca4.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2KkELozuKP6TpR2s9xKfjeOkAB-pKFJsDjtSXQxO38c8FawxPKq0w8g2m-lpHYBzMnbm3FcYcOCfw6pEy0CQa79eTwBs9bYEGk4k0WyKndFshEnmtBbadMJB7nydsEKFMsFoqKa8QDHwv/s640/eggnog_tapioca4.jpg" style="cursor: move;" width="640" /></a></div>
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<br />
<u><b>Noggy Tapioca with Spiced Cranberry Compote</b></u><br />
<i><span style="font-size: x-small;">(Serves 4)</span></i><br />
<i><br /></i> <br />
<i>For the Tapioca:</i><br />
<br />
<ul>
<li>20g (6 Tbsp) Small Tapioca Pearls (I used Let's Do... Organic<sup>®</sup>)</li>
<li>3 Cups Filtered Water*</li>
<li>2 Cups So Delicious<sup>®</sup> Coconut Nog</li>
</ul>
<i>For the Cranberry Compote: </i><br />
<ul>
</ul>
<ul>
<li>7oz () Fresh Cranberries</li>
<li>1/2 Cup Filtered Water</li>
<li>20g (2 Tbsp) Coconut Sugar</li>
<li>1/2 tsp Allspice</li>
</ul>
<ul>
</ul>
1) In a medium saucepan, bring the 3 Cups of water and 3/4 Cup of Coconut Nog to a boil.<br />
<br />
2) Whisk in the tapioca pearls, to prevent them from sticking together, and let the tapioca cook for 15-17 minutes. The pearls should be less opaque, and the mixture will be thicker.<br />
<br />
3) While the tapioca is cooking, in a separate saucepan combine the cranberries, 1/2 cup of water, coconut sugar and allspice. Cook over medium-low heat, until the cranberries soften and the mixture reaches the consistency of fruit preserves. Remove from heat and allow to cool slightly.<br />
<br />
4) Once the tapioca has finished the initial cooking, whisk in the remaining Coconut Nog and cook for an additional 5-7 minutes, stirring occasionally.<br />
<br />
5) Remove the tapioca from the heat and allow to cool for approx. 5 minutes.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljZgacg3gY_9gEzXQs-5Xu-akreOTnzpRIuu6gS73zjXLtCJ_eApk-V-ARvW9zsy_e61ZwTJOZ9_QGZo67qb24EF-WF6gqFYRDW8LJcDpYja_JVHBSlhxL4iiJZX1qzHdF_o-c_5RBOik/s1600/eggnog_tapioca2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljZgacg3gY_9gEzXQs-5Xu-akreOTnzpRIuu6gS73zjXLtCJ_eApk-V-ARvW9zsy_e61ZwTJOZ9_QGZo67qb24EF-WF6gqFYRDW8LJcDpYja_JVHBSlhxL4iiJZX1qzHdF_o-c_5RBOik/s320/eggnog_tapioca2.jpg" width="320" /></a>6) In your desired serving glasses, spoon a layer of the cranberry compote, and fill the rest of the glass with tapioca.<br />
<br />
7) Garnish with a sprinkle of cinnamon or a dollop of cranberry compote and set the glasses in the refrigerator to chill and set for 2 hours or overnight.<br />
<br />
8) Serve and ENJOY!<br />
<br />
<br />
<br />
*<span style="font-size: x-small;">To add an extra "kick" for the adult set, reduce the cooking water by
1/4 cup, and use 1 cup of the Coconut Nog for cooking; add 1/<span style="font-size: x-small;">4</span> cup
of rum to the coconut nog added during the last 5 minutes of cooking.
You <i>could</i> also sub out 1/4 cup of rum for 1/4 cup of water, but some of the "kick" will boil away during the initial cooking.</span><br />
<br />
<br />
<i><b>Buone Feste a Tutti</b></i><br />
xoxoxo<br />
<br />
<br />
<br />
<span style="font-size: x-small;">1. I think I can make it seven more days.</span><br />
<span style="font-size: x-small;">2. With wine. </span><br />
<span style="font-size: x-small;">3. At the time of this <span style="font-size: x-small;">post, anyway.</span> </span><br />
<br />Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-78320263086419014222012-12-22T23:18:00.000-06:002012-12-22T23:19:38.742-06:00Holiday 2012: Recipe Round-UpThe holiday season is well upon us, I thought I would do my very first (mini) recipe roundup - holiday-themed, naturally.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/panettone-or-panettini-di-natale.html" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWkDaZLmjph0ymRP8KuCMePENohIId3cAXXHn52xpJhg03HFggrAmvjueaTvmo8A_0RvyQiyQfPSy8Dfb0uC6OODdrvSysYsJeuC38xjLVqkEEO3lXVodgyqWAH6d39HAf1tAGhRuANDzi/s400/panettone_cupcake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/panettone-or-panettini-di-natale.html">Panettone Muffincakes</a></td></tr>
</tbody></table>
<div style="text-align: left;">
The holidays don't seem quite right without Panettone<sup>1</sup>... or at least a panettone-like-something-or-other. Panettone is a particular and somewhat temperamental recipe, so I've taken to transforming panettone into items that are happy to be vegan and gluten free... you know, like these muffincakes.<br />
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</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody></tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/chestnut-truffles.html"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoCrjzKgfAvC2SdYoyqsvSZHRMXgy8cgnRVEv_uzPBhX_vjqRMWW9bHxcR74ZSU6gT0ugLKsSyfQyzYXiChXNUEnvxaOcY15eI3DOuIn2_fMvvjdUpivHsAFpwFC3al8vU4DP7oE6Ozhx/s400/chestnut_truffles.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/chestnut-truffles.html">Truly Sugar-Free Chestnut Truffles</a></td></tr>
</tbody></table>
<br />
These chestnut truffles are so ridiculously simple to make, and require absolutely no sweeteners of any kind!<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/gingerbread-muffins-wcrystalized-ginger.html" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLBMHUJ_IJzMeTiL2EqsOSt5k2_bivL8HuQtW-ESiWAlXEjQhz8mhmCETB607TapTi17XDHHvX0FgVWNFCDghALXiKoTkoc4mGOGV870tlB_MjH96KJRElj-cspJKv3aO3Lr0db_OhAtz/s400/gingerbread_muffin.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/gingerbread-muffins-wcrystalized-ginger.html">Gingerbread Muffins</a></td></tr>
</tbody></table>
I suppose, if you wanted, these gingerbread muffins could probably be used to build a house if you stack them up like bricks. The icing would make a very tasty ginger-ey mortar.<br />
<br />
<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/non-edible-kitchen-creations-holiday.html" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: -.8em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3O2z2ApcRtccsLqmxWiRJbXsk8R3XFN3fHDMMAx6PCvbUcfRYNReZ9HrOtfNpdw79ZKWLbsmZeX4BeHFB2fCDSgJAuZ4EBbX2yQ6egyqkibYAqnSSs7LD_h6v3gdPP1CvFDmXTvqQ2W4/s400/scrub2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.cucinalibera.com/2011/12/non-edible-kitchen-creations-holiday.html">Moisturizing Sugar Scrub</a></td></tr>
</tbody></table>
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</div>
Quick, easy, yet elegant<sup>2</sup> gift idea.<br />
<br />
<span style="font-size: large;"><i><br /></i></span>
<span style="font-size: large;"><i>Happy Holidays!</i></span><br />
<br />
<br />
<span style="font-size: x-small;">1. Or maybe that's just an Italian thing.</span><br />
<span style="font-size: x-small;">2. If I do say so myself.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-62533046439329953082012-12-09T19:07:00.003-06:002012-12-09T19:12:36.650-06:00VeggNog CrepesHistorically,<sup>1</sup> crepes were the fancy, cosmopolitan cousin of the pancake - not something we ever prepared at home. I have wonderful memories of my mother taking us to the Oakbrook Mall, during the holidays, and getting strawberry crepes at <a href="http://en.wikipedia.org/wiki/Magic_Pan" rel="nofollow" target="_blank">The Magic Pan</a>.<br />
<br />
I haven't been to many malls here, which is odd because L.A. seems to be made of strip malls, but I did somehow end up at an outdoor mall, which vaguely reminded me of Oakbrook. They were even shooting this foam/bubble "snow" up from the top of the building to enhance the holiday season theme. It was weird but cool at the same time. And I can't believe I'm about to say that I sort of like the idea of a peaceful snowfall around the holidays. Of course, I greatly dislike trudging out in the cold, grey, salty sludge into which it transforms...and slipping on the ice underneath it... and scraping off my windshield... but I digress...<br />
<br />
The point is that the trip to that outdoor mall conjured up my memories of Oakbrook... and crepes. When I returned home to find my carton of vegan "nog" staring at me from the fridge, it practically <i>begged</i> me to be incorporated into a crepe. A gluten free, vegan crepe, naturally.<br />
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These light, slightly sweet crepes have a delicate flavor that is complemented well by cinnamon and nutmeg flavors and a frugal use of condiments. Of course, you could also slather on some blueberry jam (ala the BF), and be quite happy. I was told these tasted just like the non-vegan crepes his mother used to make, back in France. The last batch I made yielded 10, and he ate all of them.<br />
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<br />
<u><b>VeggNog Crepes</b></u><br />
<span style="font-size: x-small;"><i>(makes 8-10 crepes)</i></span><br />
<ul>
<li>100g (3/4 Cup) Sorghum Flour</li>
<li>30g (1/4 Cup) Tapioca Flour</li>
<li>3/4 Cup So Delicious<sup>®</sup> Coconut Nog</li>
<li>1/2 Cup Filtered Water</li>
<li>30g (2 Tbsp) Earth Balance<sup>®</sup> Coconut Spread (melted)</li>
</ul>
<i>Optional Garnish:</i><br />
<ul>
<li>30g (1/4 Cup) Toasted, shelled Pistachios</li>
<li>10g (1 Tbsp) Coconut Palm Sugar (Turbinado, Sucanat, etc... can easily be subbed)</li>
<li>1/8 tsp Ground Nutmeg </li>
</ul>
<br />
1. Prepare the pistachio garnish by processing all ingredients in a food processor or mini blender, until the pistachios are well-chopped. Set aside.<br />
<br />
2. In a mixing bowl, whisk together all crepe ingredients, until batter is smooth.<br />
<br />
3. Lightly oil a non-stick (ceramic is best) pan/griddle or a seasoned, cast iron skillet, and heat over medium heat.<br />
<br />
4. Using 3 Tbsp of batter per crepe, prepare crepes by adding batter to the pan and quickly swirling the pan to spread the batter into an thin, even disc.<br />
<br />
5. Cook each crepe for 4-6 minutes, flipping once midway through cooking. Crepes should not brown.<br />
<br />
6. Serve with Pistachio Garnish... OR powdered sugar, coconut whipped cream, spiced cranberries, candied pecans, or any other garnish that strikes your fancy!<br />
<br />
Enjoy!!<br />
<br />
<span style="font-size: x-small;"><br /></span>
<span style="font-size: x-small;">1. In our household, anyway.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-89151027801002341152012-11-14T15:28:00.003-06:002012-11-28T13:59:11.909-06:00Pumpkin Custard Layered Spice Cake... in a glass.I admit. The title is nothing more than a poor (and poorly disguised) attempt at not calling this recipe a <i>parfait</i>.<br />
As I was preparing to write, I looked back over the last two recipes, and despite the fact that this one is truly more of a parfait than the previous two could ever hope to be, I've definitely got a recipe theme<sup>1</sup> running here: Pudding/Custard treats layered in a glass with some sort of crust/crumble/cookie/cake.<br />
<br />
I did write up the Dragon Coconut recipe as a pie... yeah, in a glass, but still. Looking back, I really don't know why I called the Sunbutter Cup recipe a parfait; architecturally, it's much more similar to a pie: crust, filling, chocolatey shell topping. Now I feel like I've used my allotment of the word parfait, and I shouldn't be following parfait recipe with parfait recipe.<sup>2</sup> Instead of maybe saving it to post later, after a couple more recipes have nudged the Cucina Libera parfait idea out of recent consciousness,<sup>3</sup> I'm sitting here trying to figure out how to rename the recipe.<sup>4</sup><br />
It's too bad because this recipe is an honest-to-goodness parfait. It's even layered with cake and everything!<br />
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<br />
We all know that as soon as Autumn rolls around, pumpkin-anything is ubiquitous, and I'm certainly not immune to the charms of the globular, orange gourd.<sup>5 </sup>So, I present (another) pumpkin recipe, just in time for the holidays.<i> I </i>think<i> </i>this is a neat/fancy alternative to the old pumpkin pie standard.<sup>6</sup> In fact, I will be making these for our holiday celebration, as requested by my brother, who exclaimed that <b>"they taste just like pumpkin pie with whipped cream!"</b><sup>7</sup><br />
<br />
I made somewhat larger ones for the "dress rehearsal", but I think I'm going to use tall shot glasses for the "performance".<br />
For a <b>LOWER SUGARS</b> option, sub out the dates for 30-40 drops of Liquid Stevia; the custard may be a little "looser" but just as delicious.<br />
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<br />
<u><b>Pumpkin Custard Layered Spice Cake... in a glass</b></u><br />
<span style="font-size: x-small;"><i>(Serves 6-8) </i></span><br />
<br />
<i>For the Spice Cake:</i><br />
<ul>
<li>240g (2 Cups) Gluten Free All Purpose Flour <i><b>OR</b></i> 60g (1/2 Cup) Buckwheat Flour + 60g (1/2 Cup) Sorghum Flour + 120g (1 Cup) Tapioca Flour</li>
<li>60g (6 Tbsp) Coconut Palm Sugar (feel free to sub Turbinado, Sucanat, etc...)</li>
<li>2 tsp Baking Soda</li>
<li>2 tsp Cream of Tartar </li>
<li>1/2 tsp Cinnamon</li>
<li>1/2 tsp Nutmeg</li>
<li>1/4 tsp Ground Ginger</li>
<li>1/4 tsp Ground Cloves</li>
<li>2 tsp Vanilla Extract</li>
<li>2 Chia Eggs (2T ground chia + 6T filtered water)</li>
<li>45g (3 Tbsp) Extra Virgin Olive Oil</li>
<li>60g (1/4 Cup) Unsweetened Applesauce </li>
<li>1/4 Cup Unsweetened Coconut Milk (I used So Delicious<sup>®</sup>; other nut/hemp/oat milks will also work - rice will not)</li>
<li>2 tsp Apple Cider Vinegar </li>
</ul>
<i>For the Pumpkin Custard:</i><br />
<ul>
<li>30oz Pumpkin Puree - home-prepared or canned (I found Trader Joe's Organic Pumpkin to be most similar - in consistency/taste - to home-prepared pumpkin puree)</li>
<li>6 Pitted Dates (soaked and peeled/skinned)</li>
<li>1/4 Cup Unsweetened Coconut Milk (<u>brought to room temp</u> - again, I used So Delicious®, and again, other "mylks" will also work fine.) </li>
<li>2 tsp Pumpkin Pie Spice (or combine 3/4tsp Cinnamon, 1/2tsp Nutmeg, 1/2tsp Ground Ginger, 1/4 tsp Ground Cloves, Pinch of Allspice)</li>
<li>1 Tbsp Virgin Coconut Oil (warmed to liquid)</li>
</ul>
<i>For the "Whipped Cream":</i><br />
<ul>
<li>2 cans of Full Fat Coconut Milk (chilled in the fridge overnight) </li>
<li>1 tsp Vanilla Extract</li>
<li>30 drops Liquid Stevia</li>
</ul>
Oven: 325F/160C<br />
Bake Time: 25-30 min<br />
Chill Time: At least 2 hours, or overnight. <br />
<br />
**In order for the coconut cream to separate well, the fat content should be 12g or higher per serving; I've found Thai Kitchen brand to work well. <br />
<br />
Lightly oil two 8" round cake pans with coconut oil. Set aside (away from the oven). <br />
<br />
[Prepare the Spice Cake]<br />
1) Prepare the chia egg, and set aside. <br />
<br />
2) In a mixing bowl, combine all of the dry Spice Cake ingredients. Mix well.<br />
<br />
3) In a separate glass, stir the ACV into the coconut milk, until the mixture begins to coagulate.<br />
<br />
4) Add the chia eggs, ACV/coconut milk mixture, and the remaining wet ingredients to the dry mixture. Mix well.<br />
<br />
5) Distribute the batter evenly between the two cake pans, and use a spoon or spatula to spread it evenly to the edges. The pans should end up being <i>approximately</i> 1/3 of the way full - we want a thin layer cake.<br />
<br />
6) Bake at 325F/160C for 25-27 minutes. The goal is to <i><b>very (very) slightly</b></i> overbake the cake. Allow the cake to cool in the pans, when ready.<br />
<br />
<i>While the cake is baking..</i>.<br />
[Prepare the Pumpkin Custard]<br />
<br />
7) Make sure all ingredients are room temp before starting; this is important! Combine all the custard ingredients in a blender, and blend until smooth. Set aside.<br />
<br />
<i>Once the cake is ready and cooling...</i><br />
[Prepare the Coconut Whipped Creme]<br />
<br />
8) Carefully scoop the solid coconut cream, leaving the clear liquid behind.<br />
<br />
9) Add the coconut cream, vanilla, and stevia to a (preferably glass, chilled) mixing bowl. Whip together, using an electric had mixer, until the mixture becomes fluffy and whipped-cream-like.<br />
<br />
[Assemble!]<br />
<br />
I used a <a href="http://www.amazon.com/gp/product/B0001X9H3W/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0001X9H3W&linkCode=as2&tag=cucilibe-20" target="_blank">biscuit cutter</a>, appropriately-sized to fit my glasses, to cut even disks out of the cakes. Any circular cutter will work.<br />
Sprinkle a bit of coconut sugar at the bottom of each glass (this is optional), then begin layering the parfait:<br />
Cake|Custard|Coconut Cream [repeat].<br />
I wanted my top layer to be Pumpkin Custard, but you can certainly choose to have a top layer of Coconut Cream. Garnish with a sprinkle of pumpkin pie spice, a dollop of Coconut Cream, or both!<br />
<br />
Chill the parfaits for at least 2 hours or overnight.<br />
<br />
Enjoy!<br />
<br />
<br />
<span style="font-size: x-small;">1. Albeit unintentional. Honestly! </span><br />
<span style="font-size: x-small;">2. Weirdo.</span><br />
<span style="font-size: x-small;">3. Or just saying, "Screw it; it's my blog. Here, have <i><strike>another</strike> an actual</i> parfait recipe<i>."</i></span><br />
<span style="font-size: x-small;">4. See #2 above.</span><br />
<span style="font-size: x-small;">5. I can't resist creating a recipe... at least <i>one</i>..., like the <a href="http://www.cucinalibera.com/2011/11/pumpkin-spice-muffins-with-candied.html">Pumpkin Spice Muffin</a> recipe I shared last year at this time.</span><br />
<span style="font-size: x-small;">6. Before anyone takes offense, I have <i>absolutely nothing</i> against pumpkin pie. I'm really quite fond of it.</span><br />
<span style="font-size: x-small;">7. Yes, he's been recruited as a taste-tester/test subject. <i>"Gooble Gobble...!"</i></span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-4544345921974499672012-11-03T20:12:00.000-05:002012-11-05T10:03:26.878-06:00Sunbutter Cup Parfait"Sunbutter", yes... as in <b>sunflower seed</b> butter. Again, yes. I know; I'm not supposed to have sunflower seeds, as dictated by my most recent IgG/IgA/IgE panel, but you know what?<br />
Well, I'll tell you.<br />
I have been careful about avoiding them for the most part, and I don't feel at all poorly afterwards, if I do slip up and eat a few. Therefore, I feel I can rotate them in on occasion with no ill effects. It's also been proven throughout my periodic food panel testing<sup>1</sup> that just as sure as new sensitivities might appear<sup>2</sup> other foods that previously registered a reaction no longer do so.<br />
<br />
I do believe food rotation is important, although it's hardly something I'm good about practicing, which is why I rarely/never discuss it.<sup>3</sup> I notice that when some food suddenly show a mild antibody reaction, it's usually something that I've been eating consistently and often.<br />
<i>Now, here's a little story I'd like to tell</i>... My very first test showed an antibody against bananas.<sup>4</sup> I thought that was the weirdest thing ever. I mean, seriously; I was eating bananas <i>every</i> day. I never felt bad or broke out in hives or anything. I really liked bananas too, so I was pretty bummed about not being able to eat them anymore. I cut them out for years.<br />
<br />
When I finally got fed up over rigidly avoiding every single thing on my "reactive" list, the first things I let up on were the foods with lower reactive scores. I didn't go back to eating bananas everyday, I just stopped going out of my way to avoid them, and if I wanted one, I'd have one. Bananas have never again registered on any subsequent food sensitivity panel.<br />
The End.<br />
<br />
I won't waste time apologizing for the ramblings,<sup>5</sup> because well, you're all used to this by now, right? And it's all related to the post/recipe but not because there are any bananas to be found in this recipe.<br />
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<br />
This creation was inspired in part by peanut (or almond or sunflower seed) butter cup candies and in other part by the peanut butter parfait at <a href="http://nativefoods.com/" rel="nofollow" target="_blank">Native Foods Cafe</a>. Native Foods is a vegan restaurant that makes me happy; they clearly indicate gluten-free menu items, offer quinoa, and allow for any substitutions. Their parfait is a peanut butter mousse consisting of peanut butter (obviously), silken tofu, and sweetened (a bit heavy-handedly<sup>6</sup>) with agave, layered between their crumbled Boogie Bar (a kind of chocolate-chippy, and <i>not GF</i>, banana bread), a topping of chocolate chips. As yummy as it sounds, the entire dessert would be a disaster for me... even more so as my system has had some recent disagreements with silken tofu.<sup>7</sup><br />
<br />
I dreamt up a non-disastrous, unrefined/unprocessed alternative with a chocolate shell topping that's fun to crack open, and gives it a little more of the candy cup feel. I chose to use one of my sunflower seed "special occasion passes" on this. Definitely feel free to sub other nut or seed butters, if your diet permits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjg1rnQSWU-mhqGkklExQydZhYQChLHBvEHuabJC6tnSkqeIV_8IPJUqBljpJOMfG4f_IEkVeyo6JjKIxXDPsXgagudhlVnw35Ht_WfD3AGxoR2HzyRDTjwX7lbU1dA3TFKswj92XafG5/s1600/sunbutter_parfait6.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: -.8em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjg1rnQSWU-mhqGkklExQydZhYQChLHBvEHuabJC6tnSkqeIV_8IPJUqBljpJOMfG4f_IEkVeyo6JjKIxXDPsXgagudhlVnw35Ht_WfD3AGxoR2HzyRDTjwX7lbU1dA3TFKswj92XafG5/s320/sunbutter_parfait6.jpg" width="305" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg6hGYwJe6Akio0CkRVmAO3BVKVQzTSHkLLxJ_fH2c28dzytJc42jDyS6hKf59VdT4oBICVHFXh3VsbVg0uUWxlZaJIkFLjTiHG0NJ_LddTY3sP9BM6dN4qhN8wyu94Nh8-eikO74wrWl/s1600/sunbutter_parfait5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: .8em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwg6hGYwJe6Akio0CkRVmAO3BVKVQzTSHkLLxJ_fH2c28dzytJc42jDyS6hKf59VdT4oBICVHFXh3VsbVg0uUWxlZaJIkFLjTiHG0NJ_LddTY3sP9BM6dN4qhN8wyu94Nh8-eikO74wrWl/s320/sunbutter_parfait5.jpg" width="305" /></a>
<br />
<u><b>Sunbutter Cup Parfait</b></u><br />
<span style="font-size: x-small;"><i>(serves two)</i></span><br />
<b><br />Ingredients: </b><i> </i><br />
<i>For the Mousse:</i><br />
<ul>
<li>Flesh of 2 young coconuts - room temp (save the water!) </li>
<li>3 Tbsp (48g) Sunflower Seed Butter (I like <a href="http://www.maranathafoods.com/product/sunflower-seed-butter" target="_blank">MaraNatha</a>: only sunflower seeds and salt!)</li>
<li>15-20 drops of Liquid Stevia (not into stevia? sub 5-6 (40g) Pitted Dates - soaked)</li>
<li>Scant 1/8 tsp Sea Salt</li>
</ul>
<i>For the Chocolate Shell Topping:</i><br />
<ul>
<li>2 Tbsp (10g) Unsweetened Cocoa Powder</li>
<li>15 drops of Liquid Stevia (or sub 2T (10g) of Coconut Sugar dissolved in 1tsp of boiling water)</li>
<li>1/4 Cup (55g) Virgin Coconut Oil (warmed to liquid)</li>
<li>1/2 tsp Vanilla Extract</li>
<li>Pinch Sea Salt</li>
</ul>
<i>For the Crumble:</i><br />
<ul>
<li>6 <a href="http://www.cucinalibera.com/2011/11/coconut-cream-shortbread.html">Coconut Cream Shortbread Cookies</a>* (half the recipe or just keep the extras to munch)</li>
</ul>
<span style="font-size: x-small;">*For a quick, no-bake crumble, combine 1/2 Cup of finely shredded coconut, 2 pitted dates, 1/2 Tbsp coconut oil, 1/4 tsp vanilla, and a pinch of salt in a food processor or mini-blender. Process until the mixture is uniform and crumbly, and lightly press into serving bowl(s).</span><br />
<br />
<b>Directions</b>:<br />
1. Prepare the Coconut Cream Shortbread Cookies as directed, and set aside to cool, OR prepare the quick, no-bake crumble option.<br />
<br />
2. In a small bowl, combine all ingredients for the Chocolate Shell Topping. Set aside. Do not allow the mixture to chill or solidify.<br />
<br />
3. In a high-powered blender begin to process the young coconut meat, until it reaches a smooth, pudding-like consistency. This requires some patience. If the coconut meat is firmer, <i>gradually</i> add some of the coconut water, 1 Tbsp at a time, until the coconut begins to blend. If coconut water is needed, it's important to add the least amount possible to get the coconut meat to blend; too much will lead to a loose/runny mousse.<br />
<br />
4. Once the coconut meat is blended and smooth, add the sunflower seed butter, stevia (or dates), and sea salt. Blend until smooth and well combined.<br />
<br />
5. Assemble the Parfaits by crumbling the Coconut Cream Shortbread Cookies (or lightly press the no-bake crumble) into two serving bowls/ramekins/baking dishes (I used two 2-Cup Pyrex bowls). Evenly divide the sunflower seed butter mousse between the bowls, layered over the crumbles. Then pour the chocolate topping evenly over the mousse, so that it covers the entire top of each bowl.<br />
<br />
6. Allow the parfaits to chill/set in the refrigerator for at least one hour or over night.<br />
<br />
7. Enjoy!!<br />
<br />
<br />
<br />
<br />
<span style="font-size: x-small;">1. Fine. I've had three done in the last 18 or so years, but that counts as periodic.<br />2. You know, like sunflower seeds.<br />3. This will<br />4. Amongst SO MANY other things.<br />5. Although, I think I just did. </span><span style="font-size: x-small;">6. Yes; I did sneak a taste of the BFFs</span><br />
<span style="font-size: x-small;">7. There's a footnote re: my dietary approach to soy on the <a href="http://www.cucinalibera.com/p/aboutme.html">About Me</a> page, if you're interested.</span><br />
<br />Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-22786542740379550022012-09-23T13:56:00.002-05:002012-11-04T19:08:37.095-06:00Ch-ch-ch-ch-anges... New Experiences... Dragon FruitAfter months of promises of new posts, I've actually settled down to write (and share a recipe!) with something of a theme in mind. <br />
In the midst of international travel, a cross-country move, unpacking an entire life, settling in... my fantasies of keeping up with posts proved far more ambitious than I envisioned. Now that the dust has (mostly) cleared, time has carried us to the change of the seasons.<sup>1</sup><br />
<br />
So, yesterday was the first day of Fall. <sup>2</sup> On the last day of Summer, I walked in to my new, and dangerously tempting, neighborhood natural foods market. As usual, I was running in to buy ONE item; naturally, I walked out with many more. Back to the point, As soon as the doors slid open, I was greeted by a display of vibrantly colored Dragon Fruit. Green and Pink happen to be my favorite color complements <sup>3</sup>, so I was immediately drawn to this pile of lovely-looking fruit.<br />
<br />
I'd never eaten a dragon fruit before, and I can't recall ever seeing them in such ample display.<br />
<br />
Typically, I'd see five or six off to the side where the other exotic fruit live, but this vibrant display of pink and green spiky fruits was almost mesmerizing. The store's clever marketing tactic worked it's magic. Without thinking, I picked one to put in my basket. I hadn't completely succumbed, however; despite being on sale, their price tag could lead to a costly haul, if uncontrolled, and my pocketbook has more of a hold over me than any fancy fruit ever could. <br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYltQybZiy6MTKG_O0myxVFQnG3iNU3Wxcy2SceQB1tKG2oYA8fcAjHWnNeY7ivPKJ8RSLmWQRnvOX0WE0ylUd5Hcss3A0L2kg56DK3AAuzQu3R5W0RVQpZsPK5Xv_wxCMK26C5MqaEqzO/s1600/dragonfruit.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYltQybZiy6MTKG_O0myxVFQnG3iNU3Wxcy2SceQB1tKG2oYA8fcAjHWnNeY7ivPKJ8RSLmWQRnvOX0WE0ylUd5Hcss3A0L2kg56DK3AAuzQu3R5W0RVQpZsPK5Xv_wxCMK26C5MqaEqzO/s200/dragonfruit.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Fruity Spoils - not in the <i>rotting</i> sense.</td></tr>
</tbody></table>
<br />
New home. New life. New season. New fruit. It's interestingly symbolic. <sup>4</sup><br />
<br />
I unpacked my two fancy new fruits, and not wanting to just eat them, I decided they needed to me transformed into a recipe befitting their uniqueness. Of course, not having ever tasted a dragon fruit before, I needed to crack... slice... one open, in order to understand the flavor before I could get to work.<br />
W-O-W. Bright, BRIGHT magenta-coloured flesh; delicate, slightly-sweet flavor - one that could easily be overpowered by too many ingredients. I had to keep it simple.<sup>5</sup><br />
Not a problem because...well... being the proprietor of a food and cooking blog, I probably shouldn't admit<sup>6</sup> that I don't do much <i>cooking</i>,<sup>7</sup> when I don't have someone for whom to cook. My main culinary "test subjects"/ meal recipients are 2000 miles away<sup>8</sup> and on tour, respectively. When left to my own devices, I tend to stick to pretty simple, 97% raw foods; it's quick and convenient.<br />
From that tendency comes this "custard" pie recipe.<br />
OK, so it's really not that <i>unique</i> of a recipe, but it does employ and retain the unique exterior color of the fruit, which, I dare say, is one of its most appealing features.<br />
<br />
<i>P.S.</i> It's important to use soaked, sprouted pumpkin seeds (and other seeds/nuts, for that matter). Raw nuts and seeds contain enzyme inhibitors, which make them difficult to digest. Part of the simplicity of this recipe was due to the fact that I typically have soaked, sprouted (and dried) seeds on hand. If you don't, don't despair. Roasted pumpkin seeds are fine as well. If you prefer to stay raw, just soak the seeds in filtered water for 2-3 hours, drain the soaking water, pat them dry, and use them "damp". <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKj7x2euWcad58OjyWHprxFwO5t3xZxhvAMcVpy6vU6NfPRW0cwUHK4ReFtPx_oe2Wh9BMtMpckBviinqyT-NkjzWh25HnB08cI9EdpMehtMDuQe2husxLA8R3eg8hsLhtvjd6dJ23pLN/s1600/dragon_fruit_parfait7.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKj7x2euWcad58OjyWHprxFwO5t3xZxhvAMcVpy6vU6NfPRW0cwUHK4ReFtPx_oe2Wh9BMtMpckBviinqyT-NkjzWh25HnB08cI9EdpMehtMDuQe2husxLA8R3eg8hsLhtvjd6dJ23pLN/s1600/dragon_fruit_parfait7.jpg" /></a></div>
<br />
<br />
<u><b>Raw, Dragon Coconut Pie (Individual- (fancy) -serve) </b></u><br />
<span style="font-size: x-small;"><i>(serves 2)</i></span><br />
<br />
<i>For the Pie Filling:</i><br />
<ul>
<li>2 Dragon Fruits (flesh scooped out)</li>
<li>1/2 Cup Homemade Nut Mylk or Filtered Water (room temp is important!)</li>
<li>2 tsp Ground White Chia (black is OK too, but the result will be more speckled)</li>
<li>1 Tbsp Virgin Coconut Oil</li>
<li>1/8 tsp Vanilla Extract (or seeds from 1/4 of a pod) </li>
<li>1-2 Pitted Dates (optional) </li>
</ul>
<i>For the Crust:</i><br />
<ul>
<li>1/3 Cup Shredded Coconut</li>
<li>1/4 Cup (28g) Raw, soaked Pumpkin Seeds</li>
<li>2 tsp Virgin Coconut Oil </li>
<li>1 Pitted Date (optional) </li>
<li>Scant 1/8 tsp Sea Salt</li>
</ul>
<b>Cook time:</b> 0 mins<br />
<br />
If necessary, gently warm the coconut oil, so that it becomes liquid.<br />
<br />
Prepare the Crust.<br />
In a <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini blender</a>, using the grinder attachment, or a food processor, process the shredded coconut, pumpkin seeds, and sea salt, until the mixture reaches a flour-like consistency. The natural oils will release, and the "flour" should clump together a bit.<br />
<br />
When your flour is ready, add in the coconut oil, and the date (I omitted the date from this version for a not-sweet crust). Process until the ingredients are evenly distributed; the flour will clump together more - if using the date, the dough will begin to form a more solid "ball".<br />
<br />
Evenly press the crust mixture into two glasses or small glass bowls. Set aside in the refrigerator, while you...<br />
<br />
Prepare the Filling.<br />
<i>Ensure <b>all</b> of the ingredients are room temperature, before beginning.</i><br />
In a blender, or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini-blender</a>, combine all the ingredients (including the dates, if you're using them) and blend until smooth.<br />
<br />
Remove the crusts from the refrigerator, and evenly divide the mixture between the two glasses. Return the completed "pies" to the fridge and allow to chill and set for at 1-2 hours.<br />
<br />
Serve and ENJOY!<br />
<br />
<img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJyiBsFaVCspkYyOYvn3R0MfcrzAup8TKvdCB6qBRWx5QdWVUYnhWOeJJ_qCmER-ZoAy-Adw4KWWCV-6q8mG27MpiIGf3Jh1tP_7A8PMzsoyR_RZHHOuxd3H89TpqiyAeuL1fMRSTZnAjf/s320/dragon_fruit_parfait5.jpg" width="320" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyTcmCTUJFU1Roq_itvj-_wYh1xvp_50g63sE2UJzw3k7WOSRX9q0XHBmuXdvj5fWwZzfjnfexd0nw2Y1AAHht2cgUJOYWViqO8G9NTC4Gmi8b64WBwVxI6eICigi3pa6lnE5_DQ_ERY0/s1600/dragon_fruit_parfait4.jpg"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyTcmCTUJFU1Roq_itvj-_wYh1xvp_50g63sE2UJzw3k7WOSRX9q0XHBmuXdvj5fWwZzfjnfexd0nw2Y1AAHht2cgUJOYWViqO8G9NTC4Gmi8b64WBwVxI6eICigi3pa6lnE5_DQ_ERY0/s1600/dragon_fruit_parfait4.jpg"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyTcmCTUJFU1Roq_itvj-_wYh1xvp_50g63sE2UJzw3k7WOSRX9q0XHBmuXdvj5fWwZzfjnfexd0nw2Y1AAHht2cgUJOYWViqO8G9NTC4Gmi8b64WBwVxI6eICigi3pa6lnE5_DQ_ERY0/s1600/dragon_fruit_parfait4.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimyTcmCTUJFU1Roq_itvj-_wYh1xvp_50g63sE2UJzw3k7WOSRX9q0XHBmuXdvj5fWwZzfjnfexd0nw2Y1AAHht2cgUJOYWViqO8G9NTC4Gmi8b64WBwVxI6eICigi3pa6lnE5_DQ_ERY0/s320/dragon_fruit_parfait4.jpg" width="253" /></a>
<br />
<br />
<br />
<span style="font-size: x-small;">1. Yet <i>another</i> change.</span><br />
<span style="font-size: x-small;">2. As far as the calendar is concerned, anyway. I'm still VERY happily enjoying the summer-like weather here.</span><br />
<span style="font-size: x-small;">3. I've instantly flashed back to an advertisement from the 80s, for a product I can't remember, in which a "Valley Girl" declares, <i>"Pink and Lime Green are the ultimate colors."</i> <i>... </i>A girl after my own heart.</span><br />
<span style="font-size: x-small;">4. No?</span><br />
<span style="font-size: x-small;">5. And keeping food simple is kinda my thing. </span><br />
<span style="font-size: x-small;">6. But I will anyway. </span><br />
<span style="font-size: x-small;">7. As in subjecting food to chemical changes and/or:</span><br />
<span style="font-size: x-small;"><b> cook</b></span>
<span style="font-size: xx-small;">verb (used with object)</span>
<span style="font-size: x-small;"> 1. to prepare(food)by the use of heat, by boiling, baking,or roasting.</span>
<span style="font-size: x-small;"> 2. to subject(anything)to the application of heat. </span>
<br />
<span style="font-size: x-small;">8. [sadface]</span><br />
<br />Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-11593657633040001602012-05-28T10:08:00.000-05:002012-06-07T08:26:23.142-05:00Blueberry Cheezecake PopsiclesSo this is the final week of the <a href="http://www.sodeliciousdairyfree.com/" target="_blank">So Delicious<sup>®</sup></a> SO Much to Love Giveaway recipe contest. It's dessert week! As I mentioned a couple of posts back, I have a dessert<sup>1</sup> recipe featured... and up for voting, starting today. It turned out to be a rather fortuitous contest scheduling arrangement, as the recipe happens to be a frosty popsicle treat - <b>perfect</b> for this balmy Memorial Day holiday.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: -.8em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWD9ugeC7XnUx-a8o9O7t5RGJoare33G5q7hFb4oUR3pIi3g8wXa64dtraBZWWVw7gmvIwsryVGLxr2EeH8PwsBj1GINk7mbGMeLKgPmYomDk5MeiePn0IVN5-NuU7UPmNUiz4uVIFKf/s1600/blueberry_cheezecake_pops2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBWD9ugeC7XnUx-a8o9O7t5RGJoare33G5q7hFb4oUR3pIi3g8wXa64dtraBZWWVw7gmvIwsryVGLxr2EeH8PwsBj1GINk7mbGMeLKgPmYomDk5MeiePn0IVN5-NuU7UPmNUiz4uVIFKf/s640/blueberry_cheezecake_pops2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creamy, fruity, refreshing, and LOW sugar!!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<i>VOTING HAS ENDED. THANKS FOR ALL YOUR SUPPORT!</i><br />
<i><br /></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_WCBvUFxskeuNh-qujhI8lUuEbA04vTlsWn5nAar-kDzry_YZVqmzJcwedsfEw7TrxTs9wGPhRel1tjgdDNdCokUCL2FSmNjFEGJKn0POwNWvNy3atYTO-mf9Nmw6xOvjhvAHONzIQv3/s1600/blueberry_cheezecake_pops3.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL_WCBvUFxskeuNh-qujhI8lUuEbA04vTlsWn5nAar-kDzry_YZVqmzJcwedsfEw7TrxTs9wGPhRel1tjgdDNdCokUCL2FSmNjFEGJKn0POwNWvNy3atYTO-mf9Nmw6xOvjhvAHONzIQv3/s640/blueberry_cheezecake_pops3.jpg" width="640" /></a></div>
<br />
Aaaand... here's the recipe for your Memorial (or any!) Day enjoyment. Simple. Decadent. Very low sugars - <i><b>none</b></i> of which are refined, of course.<br />
Missing the "crust" element? Layer some crushed (GF/Vegan) <a href="http://www.cucinalibera.com/2011/12/vegan-gf-graham-crackers.html">Graham Crackers</a> between the cheezecake and blueberry.<br />
<br />
<b>Holiday idea:</b> If you're into patriotically-themed foods, a layer of strawberry could be added, for a red/white/blue look.<br />
<br />
<br />
<u><b>Blueberry Cheezecake Popsicles</b></u><br />
<i><small>(makes 4)</small></i><br />
<br />
<i>For the Cheezecake</i><br />
<br />
<ul>
<li>1 (15oz) Can Full Fat Coconut Milk</li>
<li>3/4 Cup So Delicious Original Kefir <br />
</li>
<li>20-25 Drops of Liquid Stevia (or 5-6 Pitted Dates, if you're
not into stevia)</li>
<li>2 tsp Vanilla Extract</li>
<li>1/8 tsp Sea Salt</li>
</ul>
<i>For the Blueberry "Filling"</i><br />
<ul>
<li>2 Pints Fresh Blueberries</li>
<li>3-4 Pitted Dates<br />
</li>
</ul>
You will also need...<br />
<ul>
<li>3oz Cups & Wooden Popsicle Sticks <b><i>or</i></b></li>
<li>Popsicle Molds</li>
</ul>
<br />
Chill the can of coconut milk in the fridge overnight. This will
allow the coconut cream to separate from the liquid.<br />
Once chilled, scoop out the thick coconut cream, leaving the clear
liquid behind. <br />
<br />
Soak all of the dates in 1/4 room temperature filtered water for
10-15 minutes. If the dates are somewhat hard, they may need to be
soaked a bit longer.<br />
<br />
Blend the coconut cream, kefir, stevia (or dates, if you're using
them), vanilla, and sea salt in a blender until completely smooth.<br />
Transfer the mixture to a bowl, and set in the fridge, while you
prepare the blueberry filling.<br />
<br />
Blend the blueberries and dates in a food processor or high powered
blender until the dates have been fully processed and the mixture
is smooth. Transfer the filling to a separate bowl, and chill in
the fridge for 10-15 minutes.<br />
<br />
Both mixtures should have thickened in the fridge. The blueberry
filling will have developed an almost solid, jelly-like consistency
- give it a quick stir, before putting the popsicles together.<br />
Assemble the popsicles by layering the cheezecake with the blueberry
filling. Start with a layer of cheezecake, followed by a layer of
blueberry, and topped with another layer of cheezecake. <br />
<br />
Gently insert the popsicle sticks - the mixture(s) will be thick
enough to allow them to stand upright on their own - , and freeze
the popsicles until solid.<br />
<br />
Enjoy!<br />
<br />
<br />
<span style="font-size: x-small;">1. Naturally.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-80280618022168957352012-05-25T11:27:00.000-05:002012-06-04T09:41:25.422-05:00Raw Tempura Maki RollsBefore I adopted a vegan diet, and even before I became a vegetarian... way back when I was still a small child, I never cared for fish. It was the fishy-taste. Fishy sugo was the worst. I hated the baccalà that appeared in our sugo every Christmas eve, and you wouldn't have caught me anywhere near a plate of linguini alle vongole. Barf.<br />
<br />
So what? Right? I've been vegan for more than half of my existence at this point. Why am I even blathering about fish/seafood?<sup>1</sup><br />
Nori.<br />
One of those chlorophyll/iodine/protein-rich weeds of the sea.<sup>2</sup> You know, the ones that, if harvested from the right sources, are a great addition to a healthy diet.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAnUsKRyO_GDPfNcGSC_BsIVxLywf2hKpw6vFeuiCITQl6ztplYJuywAcF4Dz8nGE1HZsK7frPFeUkEkZzWqKFXUiZ90zsCdDCrY97dkkVryqvBmbR2redciK9p4D7JZ6bm5mn2qd0y1X/s1600/raw_tempura_rolls3.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAnUsKRyO_GDPfNcGSC_BsIVxLywf2hKpw6vFeuiCITQl6ztplYJuywAcF4Dz8nGE1HZsK7frPFeUkEkZzWqKFXUiZ90zsCdDCrY97dkkVryqvBmbR2redciK9p4D7JZ6bm5mn2qd0y1X/s640/raw_tempura_rolls3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I actually ate ALL of these.</td></tr>
</tbody></table>
Except...the first time I tried nori, I spat it out.<sup>3</sup> I knew it was nutritionally dense, I wanted to be able to add it to my diet, but it was just too fishy. I couldn't stomach it. Until one day, my friend convinced me to accompany her to a sushi restaurant. She knew I was vegan, but insisted I would be able to eat something. I told her I had a hard time with nori, and she insisted I would be fine.<br />
She wasn't entirely wrong. She introduced me to inari (rice stuffed in a tofu pouch), which I thought was pretty darn cool, at the time. She also encouraged me to try an inside out roll. I was skeptical, and slightly concerned.<br />
Surprise!<br />
With the rice on the outside (and slathered in wasabi), the nori inside was barely detectable.<br />
<br />
This was uber-exciting, and I proceeded to incorporate nori into my diet by way of various inside-out veggie rolls. Somehow, I must have developed a tolerance, if you will, because years and years later, I found myself enjoying sheets of roasted nori... alone. I even chew chlorella tablets and add kelp flakes to salads.<sup>4</sup><br />
I say <i>tolerance</i> because every now and again, a little too much "fish-taste" comes through, or I get a bite of salad with a high concentration of kelp flakes, and I can't handle it. <br />
Although the complete recipe does require a bit of pre-prep, you can
certainly take a few short cuts, and still turn out<sup>5</sup> a delicious roll.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mC0-AbpIStkmbzGwyEN8N3bh4CoB2USQe6r4f3xMPfFd8YVPSdRRRHZW9cVRf8Hk_dBOmc0O23vAtuj0qxeVkE0ZMbw-3w_xXVaEm4xiRMzODoGf8Ch5fUS9GFWtl8HUSy_QOiG7PN6k/s1600/raw_tempura_rolls6.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9mC0-AbpIStkmbzGwyEN8N3bh4CoB2USQe6r4f3xMPfFd8YVPSdRRRHZW9cVRf8Hk_dBOmc0O23vAtuj0qxeVkE0ZMbw-3w_xXVaEm4xiRMzODoGf8Ch5fUS9GFWtl8HUSy_QOiG7PN6k/s640/raw_tempura_rolls6.jpg" width="640" /></a></div>
<br />
In the spirit of full disclosure, this batch was the high-raw pseudo-tempura version because I didn't want to wait to dehydrate the tempura, and I used <a href="http://store.seasnax.com/SeaSnax-Wasabi-Grab-Go-6-Pack_p_55.html" target="_blank">SeaSnax Wasabi Seaweed Snacks</a> to make the rolls. SeaSnax are roasted but they're still amazing because unlike other nori snacks, they contain NO canola oil or maltodextrins - just nori, olive oil, salt and wasabi. YUM, indeed.<br />
<br />
These rolls are a combination of conventional and non-conventional ideas/ingredients. White rice is nutritionally empty, so it's right out. Brown rice is ok, but it's neither my favorite nor something I would make at home. I would probably have used quinoa, but I wanted to make raw rolls... raw rolls that weren't based heavily on nuts and seeds.<sup>6</sup> <br />
<br />
I have an effective little "trick" to soften/tenderize the asparagus, without using salt/tamari/aminos... <b>freeze it</b>.<br />
Yep; that's it. Easy, eh?<br />
Simply freeze fresh asparagus spears for 1-2 days, then allow them to thaw at room temp. They end up soft(er), almost as though they've been cooked... uh... except they haven't been. It's pretty neat.<br />
<br />
That's just what I did with these little guys. However, as I mentioned above, I didn't want to wait for the dehydrator this time, so I just tossed the tenderized asparagus with the dry tempura ingredients until they were coated. The recipe shares the full tempura directions :-)<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB140J2PVelZww5cMLwi9A27wKCvxQDU_Zemuhg6Uws1XYwNRgylU5mor54ZRKeZTrVxztMoAHYU4L1B8MK4Z3RzM5wVlMrnM0jpHV6zC2wZM8mXYhBY-Ogqga3CfwBNs_EFxYZP-U82S/s1600/raw_tempura_rolls4.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB140J2PVelZww5cMLwi9A27wKCvxQDU_Zemuhg6Uws1XYwNRgylU5mor54ZRKeZTrVxztMoAHYU4L1B8MK4Z3RzM5wVlMrnM0jpHV6zC2wZM8mXYhBY-Ogqga3CfwBNs_EFxYZP-U82S/s640/raw_tempura_rolls4.jpg" width="640" /></a></div>
<br />
<br />
<u><b>Raw Tempura Rolls</b></u><br />
<i><span style="font-size: x-small;">(serves 3-4)</span></i><br />
<ul>
<li>1 head of Cauliflower</li>
<li>2 (large) Portabella Mushroom Caps (stems removed)</li>
<li>1 Avocado</li>
<li>5 stalks of Asparagus (frozen, then thawed)</li>
<li>2 Tbsp Coconut Aminos</li>
<li>Sea Salt</li>
<li>1/2 tsp Apple Cider Vinegar (or Unseasoned Rice Vinegar, if desired)</li>
<li>1/2 tsp Coconut Nectar (or 3-4 drops of Liquid Stevia)</li>
<li>1/2 Cup Coconut Flakes </li>
<li>1/4 Cup Nutritional Yeast</li>
<li>1/4 Cup Ground Chia or Ground Flax Seeds</li>
<li>Dehydrated nori sheets (I used SeaSnax for this batch)</li>
<li>Raw Sesame Seeds (optional)</li>
</ul>
<u><i>Pre-Prep:</i></u><br />
Cut the cauliflower head to remove the florets, then cut away the extra stems from the florets. A bit of stem is OK, but there should be very little.<br />
Cut or crumble the florets into small pieces and add them to a food processor fitted with an S blade.<br />
Pulse the cauliflower until it is evenly processed into a consistency resembling rice. It's fine if the "grains" are smaller; it's more important that they are mostly uniform in size. Although, it's difficult to over process, but it's still a good idea to take your time, in order to get the best consistency.<br />
<br />
Transfer the cauliflower rice into a separate bowl. add the vinegar, coconut nectar (or stevia), and an extra 1/2 tsp of filtered water. Toss the mixture until the liquids are evenly distributed. Cover and allow the cauliflower to marinate in the refrigerator for 1-2 hours or overnight.<br />
<br />
Slice the portabellas into thin strips. Place the strips in a shallow dish. Add the coconut aminos and gently toss to make sure the all the mushroom strips are evenly coated. Cover the dish and allow the mushrooms to marinate in the refrigerator.for 1-2 hours or overnight.<br />
<br />
<span style="font-size: x-small;"><b>SHORT CUT #1</b>: Forget the marinating time, and skip straight to assembly.</span><br />
<br />
<i><u>Tempura:</u></i><br />
In a food processor fitted with the S blade, combine the shredded coconut and nutritional yeast. Process for 30-60 seconds, or until the coconut reaches a finer consistency. Take care not to over-process.<br />
Stir 2 Tbsp of the ground chia into the coconut mixture.<br />
<br />
Add the remaining ground chia to a medium-sized bowl, and stir in 1/2 Cup of filtered water. Continue stirring as the mixture begins to thicken, to avoid lumps. Allow the mixture to sit for 5-10 minutes.<br />
<br />
Once the chia mixture has thickened, "batter" the asparagus spears by dipping them in the chia "egg" mixture, and then rolling them in the dry mixture, until they are evenly coated. Arrange the coated asparagus on a dehydrator tray lined with the mesh/screen fitting.<br />
Dehydrate at 110F/ for 2-3 hours, or until the "tempura" is dry and crisp. The idea is to get the coating as dry as possible without shriveling the asparagus.<br />
<br />
<u><i>Assembly: </i></u><br />
Cut the asparagus to match the length of your nori sheets. Since I used the SeaSnax, I cut mine smaller but allowed extra length on the pieces with the spear end, so it would stick out of the top, and look cool.<br />
<br />
Cut the avocado in half, and slice each half into thin slices. I make the slices directly in the skin, and then carefully scoop the flesh out of the skin, so it comes out already sliced. Super-easy, and really helpful if the avocado is soft and ripe. <br />
<b><br /></b><br />
<span style="font-size: x-small;"><b>SHORT CUT #2:</b> Skip the chia "egg", and forget the dehydrating. Roll the damp, cut asparagus in the dry tempura ingredients, and add it to the roll.</span><br />
<br />
Lay out one sheet of nori onto a flat surface. If you're using larger sheets, a bamboo sushi roller, would be helpful. Again, since my sheets were small, I was able to hand roll them easily. It was also not necessary to cut the rolls into pieces once they were finished.<br />
<ol>
<li>Spread an even layer of the cauliflower rice over 1/2 of the sheet (or 3/4 of the sheet if using SeaSnax). </li>
<li>Arrange one asparagus spear, 1-2 slices of avocado, and one slice of mushroom in the center of the rice. </li>
<li>Carefully roll toward the riceless edge of the nori sheet, and allow the edge of the nori to seal itself to the roll. The ingredients should have dampened the nori, making this step quite simple.</li>
</ol>
Repeat the steps above for each roll. <br />
<br />
If using standard nori sheets, use a sharp knife to cut the roll into bite-sized pieces.<br />
Sprinkle the rolls with sesame seeds, if desired. Serve as-is or with pickled ginger and wasabi.<br />
<br />
Enjoy!!<br />
<br />
<br />
<span style="font-size: x-small;">1. Well, I do still find the smell pretty nauseating. </span><br />
<span style="font-size: x-small;">2. Aren't I clever?</span><br />
<span style="font-size: x-small;">3. I also have a grappa story that goes something like that.</span><br />
<span style="font-size: x-small;">4. Ohmygosh. Who am I??? Seriously.</span><br />
<span style="font-size: x-small;">5. I suppose "roll out" is more apropos here.</span><br />
<span style="font-size: x-small;">6. And I have to avoid sunflower seeds now anyway :-( </span> <br />
<ul>
</ul>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com1tag:blogger.com,1999:blog-4268459408571855193.post-92151010878202167142012-05-16T17:42:00.002-05:002012-05-17T08:35:16.479-05:00Cinnamon Roll MuffinsFirst, I'd like to take a moment to extend a most heartfelt <b>THANK YOU </b>to everyone who voted for my Apple Cinnamon Quinoa Breakfast Bake in last week's SO Much to Love recipe contest. I'm grateful and sincerely humbled by the support and effort extended by each and every one of you!<br />
I did not offer recipes for this or next week's voting, but So Delicious did select my other recipe to be included as well. It will be featured in the final (dessert) week of voting. I will post details (and the recipe), when the voting week begins :-)<br />
<br />
Because you are all so amazingly awesome, I would like to express my appreciation with cinnamon rolls! Well... Cinnamon Roll <i>Muffins</i>, to be precise.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0fnVE5RsJWvwFspxjJCkjvxkFfgjhVDxH-TPvETlGFkjvi23-KthNp6LFpyp5zGhihdzCrEhV5j6JS2XGTlu09NXQAnBBGq0A9SnJ9Xg2k48mu1DGL66fw1KzEuqOWM1wvdSaMZdmfhg/s1600/cinnamon_bun_muffin2.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0fnVE5RsJWvwFspxjJCkjvxkFfgjhVDxH-TPvETlGFkjvi23-KthNp6LFpyp5zGhihdzCrEhV5j6JS2XGTlu09NXQAnBBGq0A9SnJ9Xg2k48mu1DGL66fw1KzEuqOWM1wvdSaMZdmfhg/s640/cinnamon_bun_muffin2.jpg" width="640" /></a>
<br />
<br />
I suspect I must have had a traditional cinnamon roll, at some point before adopting a Vegan diet; although, I honestly cannot remember. They definitely weren't a foodstuff we made/bought when I was growing up. By the time that cinnamon roll franchise began popping up in every shopping mall, I was already well into veganism.<br />
As I write this, I'm struck by the feeling that I did try a vegan (albeit gluten-y) cinnamon roll many many years ago. If that did happen, I suspect it was probably dry and lackluster, or I'm sure would have sought out more of them.<br />
<br />
I'm rather fond of cinnamon. I love the scent that permeates the area around those aforementioned cinnamon roll franchises - despite not being even remotely vegan-friendly. I'm certainly not alone. I don't know anyone who dislikes the scent of cinnamon.<sup>1</sup> Studies have shown that the scent of cinnamon elicits positive, warm feelings, and other studies indicate that some people find the scents of cinnamon, vanilla and lavender sensual.<sup>2</sup><br />
<sup> </sup> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWjLXZI61q3Vo4EAYPVATvhyb1LAPX7PXm0r9hLPostDvvKFmhYvU4qRoA1i-ZvN5Z1lR12Zkq6keM3qb-MXE8sl-vf1-mU-gO1Pail3kxqWaX17hydp8vkVVZbDeF3JXppcaTdmYSR_M/s1600/cinnamon_bun_muffin3.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWWjLXZI61q3Vo4EAYPVATvhyb1LAPX7PXm0r9hLPostDvvKFmhYvU4qRoA1i-ZvN5Z1lR12Zkq6keM3qb-MXE8sl-vf1-mU-gO1Pail3kxqWaX17hydp8vkVVZbDeF3JXppcaTdmYSR_M/s640/cinnamon_bun_muffin3.jpg" width="640" /></a><br />
<br />
Well, there is no lavender in these muffins, but there is a touch of vanilla and plenty of cinnamon. In addition to evoking all those lovely, warm feelings, cinnamon (when consumed) has proven to balance blood sugar levels.<br />
Buckwheat flour gives the muffins an additional fiber and protein boost. It is is also a great source of Manganese, Magnesium, and Iron. Pretty cool for a little groat.3<br />
With additional fiber, protein and EFAs from the chia, and
MCFAs from the coconut oil, the result is a filling,
nutritionally-packed muffin that you could (more) confidently serve for
breakfast.<br />
<br />
I mean, let's face it; muffins (especially store/cafe/restaurant-bought) are generally not much more than glorified, oversized cupcakes masquerading as some sort of "healthy" breakfast food option. <br />
I certainly don't mean to slam muffins.<sup>4</sup> They can be done right, as a once-in-awhile breakfast option... and ideally when home-made.<br />
But let me get off this soapbox, and get down to the recipe.<br />
<br />
Naturally, these muffins contain no refined sugars, and, although cinnamon could help balance the effect of those unrefined sugars, they can also be made <i>free of sugars</i> - I've included those mods below.<br />
Part of this batch was experimentally topped with an impromptu maple glaze (as seen above). The actual intent was to add an icing.<sup>5</sup> However, the consistency remained syrupy, as I ran out of a crucial ingredient, so <i>glaze</i> it remained. I went non-traditional<sup>6</sup> and used it anyway, although I will wait until perfect it, before I post any directions for it.<br />
Still, the sweet-toothed BFF gave it a thumbs up. I thought the muffins were delicious sans glaze. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdvw5zeWwJazrjsaHWH4IkhBuUfjCEwvs9YodEqoSnelvke22jmcDD3aM-bXCoV0ZEaEr6Z4wMTRvf68WEvpUXc-0zIEgXa3lqioAozDLSC3vMN_CGPRy7ONo3sTtdPHj-RyVBFssYyXl/s1600/cinnamon_bun_muffin1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdvw5zeWwJazrjsaHWH4IkhBuUfjCEwvs9YodEqoSnelvke22jmcDD3aM-bXCoV0ZEaEr6Z4wMTRvf68WEvpUXc-0zIEgXa3lqioAozDLSC3vMN_CGPRy7ONo3sTtdPHj-RyVBFssYyXl/s320/cinnamon_bun_muffin1.jpg" width="320" /></a><u><b>Cinnamon Roll Muffins</b></u><br />
<span style="font-size: x-small;"><i>(makes 6 muffins)</i></span><br />
<br />
<i>Batter:</i><br />
<ul>
<li>1/2 Cup (70g) Sorghum Flour</li>
<li>1/2 Cup (70g) Buckwheat Flour</li>
<li>1/2 Cup (60g) Tapioca Flour</li>
<li>1/2 tsp Baking Soda</li>
<li>1/2 tsp Cream of Tartar</li>
<li>1/4 tsp Sea Salt</li>
<li>2 Chia or Flax Eggs (2T Ground Chia or Flax + 6T Filtered Water)</li>
<li>1/4 Cup (80g) Maple Syrup (<i>OR</i> 30-40 drops liquid stevia + 3T non-dairy milk)</li>
<li>2 Tbsp Non-Dairy Milk (I used So Delicious<sup>®</sup> Unsweetened Coconut) </li>
<li>2 Tbsp (30g) Virgin Coconut Oil (gently warmed to liquid)</li>
<li>1 Tbsp (15g) Olive Oil</li>
<li>1 Tbsp Vanilla Extract</li>
<li>1/2 tsp Almond Extract (optional)</li>
</ul>
<i>Cinnamon Paste:</i><br />
<ul>
<li>1/4 Cup (80g) Maple Syrup (<i>OR</i> 1/3 Cup [60g] Coconut Palm Sugar & <i>omit</i> Coconut Flour. For Sugar-free option use: 3T non-dairy milk + 20-30 drops liquid stevia) </li>
<li>2 Tbsp (15g) Coconut Flour</li>
<li>1 1/2 Tbsp (22g) Virgin Coconut Oil</li>
<li>2 Tbsp Ground Cinnamon</li>
<li>1/4 tsp Sea Salt</li>
</ul>
<b>Oven:</b> 350F/180C<br />
<b>Bake time:</b> 25-30 minutes <br />
<br />
Lightly coat a muffin tin with coconut oil, or line with muffin cups.<br />
<br />
Prepare the chia/flax eggs and set aside.<br />
<br />
In a small bowl, combine all of the ingredients for the Cinnamon Paste. Mix well, and set aside.<br />
<br />
In a mixing bowl, whisk together all of the dry ingredients for the batter. Add the remaining wet ingredients - including the chia/flax egg - and mix well.<br />
The resulting mixture should have a consistency somewhere between batter and dough - it should be thick and retain some shape but also still sticky and slightly "loose".<br />
<br />
<br />
OK now for the <i>fun</i> part. You can swirl the cinnamon paste in however creatively you like (dollop it on to 7/8 full muffin cups, and swirl with a chopstick... whatever works for you!)<br />
In order to get the spiral/swirl and maintain more definition between the muffin and the cinnamon, THIS is what I did:<br />
<br />
Lay out a sheet of parchment paper.<br />
Scoop approximately 1/2 Cup of muffin batter onto the parchment, and spread it out to approximately 6" wide; the length should be approximately the height of the muffin tin cups - more or less rectangular, but doesn't have to be perfect.<br />
Gently and evenly spread a heaping tablespoon (or so) of Cinnamon Paste over the batter blob.<br />
Using a (silicone/rubber-style) spatula or spoon, carefully roll the batter over onto itself to form a roll - you can use the parchment to help keep it together.<br />
As soon as you've formed your roll, scoop, slide or plop your roll into a muffin cup. If you work quickly but carefully, you can maintain the integrity of the roll.<br />
<br />
Bake the muffins for 25-30 minutes. Allow to cool slightly. Serve warm.<br />
<br />
ENJOY!<br />
<br />
<br />
<span style="font-size: x-small;">1. I'd certainly be interested to know of anyone who has an aversion towards it.</span><br />
<span style="font-size: x-small;">2. Lavender really surprised me, to be honest.</span><br />
<span style="font-size: x-small;">3. Which, again, is not a grain :-) </span><br />
<span style="font-size: x-small;">4. Trash muffins in a <i>muffin recipe</i> post?? I'd never! Not to mention doing such a thing on a blog with other muffin recipes.</span><br />
<span style="font-size: x-small;">5. Cucina Libera-style.</span><br />
<span style="font-size: x-small;">6. When making non-traditional cinnamon "rolls", I suppose it does make more sense to just ditch tradition entirely.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-59389711307214654702012-05-07T19:39:00.000-05:002014-01-23T14:22:55.793-06:00My recipe in So Delicious' SO Much to Love Giveaway!Remember a couple of posts back, when I was hinting at some recipes that would "soon be on the radar"?<sup>1</sup><br />
Well, I'm lifting the veil of secrecy :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.facebook.com/sodeliciousdairyfree/app_329957620382748?app_data=%2Frecipe%2F12"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNVbsLzf9cFUeka39C1jO73anmdxq5VqtaD8SPdwxH-_RhJxOZwPMIhyYhyphenhyphenEyB5dCQcrePVOsRJLD5TsiJQUWGhVk5Fhxp6fYXQ6hgTIW7yLMYRd01FT9PWaFygvV9LAIWTBHX_DOcXnh/s320/SO+Much+to+Love+logo.jpg" title="" width="300" /></a></div>
<br />
I was thrilled to be invited to participate in <a href="http://www.turtlemountain.com/" target="_blank">So Delicious'</a> SO Much to Love Recipe Contest/Giveaway. <br />
Over the next four weeks, So Delicious Dairy Free will be featuring a variety of recipes to vote on for a chance to win fun prizes.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mofT83S_e6k_bC-a5aVV2xUV4pNFPaupc2yxCvQd9HyyG-JGUZW-T7voLscURXoNP-CWWOMaNNqf5hu3L0cZYs46vSUBZ4rK_RQIf65s2saDTR3noHUHsB2gx_3sRlV-auBzjwAlPmoP/s1600/quinoa_breakfast_bake1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2mofT83S_e6k_bC-a5aVV2xUV4pNFPaupc2yxCvQd9HyyG-JGUZW-T7voLscURXoNP-CWWOMaNNqf5hu3L0cZYs46vSUBZ4rK_RQIf65s2saDTR3noHUHsB2gx_3sRlV-auBzjwAlPmoP/s640/quinoa_breakfast_bake1.jpg" height="378" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Cinnamon Quinoa Breakfast Bake</td></tr>
</tbody></table>
This first week’s contest theme is BREAKFAST. I'm more of a mix-n-go (raw protein powder, chia seeds, Green Superfood) sort, but the contest inspired me to create a hot breakfast: <a href="http://www.facebook.com/sodeliciousdairyfree/app_329957620382748?app_data=%2Frecipe%2F12">Apple Cinnamon Quinoa Breakfast Bake</a>. It's the perfect weekend breakfast. No need to be tied to the stove; just toss together a few ingredients, and go hang out with your loved ones.<br />
<br />
I could use your help though, my lovely readers, as the winner is determined by reader votes <br />
<strike>So... please vote for my recipe in this
week’s</strike> So Delicious® Dairy Free SO Much to Love Giveaway! You’ll be
entered to win daily prizes just for voting, and if my recipe gets the
most votes, you’ll be entered to win a great weekly prize!
<b> </b><br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">[Voting for this recipe has ended. Thank you for all the support!!]</span></div>
<br />
Want to hear the even sweeter news?? Well, each time you vote, you’re entered to win the daily prize. At the end of the week, if your favorite recipe gets the most votes, you’re in the running for a weekly prize. Every time you vote, you are also entered to win the grand prize: A weekend for two at the Red Mountain Resort in Utah. <br />
<br />
Voting for this week begins at 9 a.m. PST on Monday, May 7 and runs through 11:59 p.m. on Sunday, May 13<br />
<br />
<br />
Here's the recipe, if you'd like to try it out :-)<br />
<br />
<b><u>Apple Cinnamon Quinoa Breakfast Bake</u></b><br />
<i><small>(serves 2-4)</small></i><br />
<ul>
<li>1 1/2 Cups (160g) Fuji or Granny Smith Apples - cored and
chopped (peeled or unpeeled, depending on preference)</li>
<li>1 Cup (160g) Uncooked Quinoa</li>
<li>1/3 Cup (60g) Raisins</li>
<li>2 1/2 Cups So Delicious<sup>®</sup> Almond Plus Milk (OR So Delicious<sup>®</sup> Coconut
Milk Beverage)<br />
</li>
<li>1/2 Tbsp (7g) Coconut Oil</li>
<li>2 tsp Ground Cinnamon</li>
<li>Pinch of Nutmeg</li>
<li>1/8 tsp Sea Salt</li>
<li>2-3 (20g) Pitted Dates (optional, for sweetening/add'l
sweetening of the almond milk)</li>
</ul>
<i>For the Topping:</i><br />
<ul>
<li>Maple Cinnamon Pumpkin Seeds (see below)</li>
<li>So Delicious Vanilla Cultured Coconut Milk or Vanilla
Greek-Style Cultured Coconut Milk<br />
</li>
</ul>
<br />
<b>Oven 375F/190C</b><br />
<br />
Rinse the quinoa a couple of times, and drain well. <br />
<br />
The sweetened Almond Plus milk provided enough sweetness to the
dish. However, if you prefer a bit more sweetness or are using the
Unsweetened Almond Plus, blend the dates with one cup of the Almond
Plus in a blender until well-combined; add to the recipe as usual.<br />
<br />
Combine all the ingredients in a 2qt casserole dish or oven-proof
bowl. Cover with foil and bake on the center rack for 45-50 minutes,
or until the quinoa is tender and most of the Almond Milk has been
absorbed.<br />
<br />
Serve warm into bowls, and garnish with a dollop of So Delicious
Vanilla Cultured Coconut Milk and a generous sprinkle of Maple
Cinnamon Pumpkin Seeds. <br />
<br />
<blockquote class="tr_bq">
<a href="http://www.blogger.com/blogger.g?blogID=4268459408571855193" name="maplecinnseeds"><u><b>Maple Cinnamon Pumpkin Seeds</b></u></a><br />
<ul>
<li>3/4 Cup (60g) Raw Pumpkin Seeds (Pepitas)</li>
<li>1 Tbsp (20g) Maple Syrup</li>
<li>1/3 tsp Ground Cinnamon</li>
<li>Scant 1/8 tsp Sea Salt</li>
</ul>
Combine all ingredients so that the pumpkin seeds are evenly coated.
<br />
Spread the seeds in a thin layer onto a baking sheet, and bake at
375F for 8-10 minutes - this can be done simultaneously during the
last few minutes of the Apple Cinnamon Breakfast Bake. <br />
Allow the seeds to cool for a few minutes, before serving; the maple
syrup should have caramelized in the oven, creating a sweet, crunchy
coating.</blockquote>
<br />
<b>Thanks and <i>SO much LOVE</i>!</b><sup>2</sup><br />
<br />
<br />
<span style="font-size: x-small;">1. It's OK, if you can't remember that far back :-) </span><br />
<span style="font-size: x-small;">2. See what I did there? </span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com4tag:blogger.com,1999:blog-4268459408571855193.post-83990564901626551122012-04-25T16:58:00.001-05:002012-05-05T20:05:14.633-05:00Raw Apple Pie TartsMy goodness! I can't believe it has been over a week since I've posted. I suppose I've been caught up in trip planning, my girl bff's upcoming nuptials, extra teaching, summer program planning... and despite being fairly well-organized, I've still felt as though something was not quite right - missing.<br />
Uh... yeah... THIS.<br />
Hmph.<br />
I haven't been in the kitchen to actually prepare a dish. A gathering had been set for this past Sunday, and I was planning on preparing some fun, chocolatey treats, the recipe of which would then find it's way to being shared here. Alas the gathering was cancelled, and the chocolatey treats were (temporarily) abandoned.<sup>1</sup><br />
<br />
This, however, may have been fortuitous<sup>2</sup> because I'd been postponing another recipe... or more appropriately, I waited to share it and was then distracted by other recipes I was creating. So, this presentation is brought to you by a specifically arranged series of events/occurrences.<br />
Enjoy. <br />
<br />
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I know. A small dessert. Why are all of the "dessert" items I make small?<br />
Someone might say it's because I'm small. I say that small things are cute.<br />
And I'm sure I've mentioned this before, but I've also been known to a bite or two of a sweet and then try to pass the rest to the nearest bystander (usually the BFF). Small treats eliminate that tendency.<br />
<br />
In addition to being nut free, I'd say these tarts fall are somewhat closer to a fruit salad than a pastry. They're quite fresh and light. The crust isn't heavy. The fruit isn't overly sweet or bogged down under a thick, syrupy "glaze". I made a batch for our YTT graduation party, and despite my last-minute concerns over bringing a raw dessert, they were very well-received.<br />
<br />
Don't be intimidated by the number of steps/prep time required. They're really not at all difficult to prepare.<br />
Really.<br />
I actually thought later that they would be quite nice crumbled (or smushed) over a chia pudding or raw ice cream. Although, after taking the time to put them together so nicely, it would be a shame to just smash them up. They could make a nice presentation sitting atop a scoop of raw ice cream... OR if a crumbled topping idea does sound interesting at all, you can (of course) prepare the components as directed and skip the crust pressing and assembly steps :-)<br />
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<br />
For our current purposes, however, we are going to continue with pies!<sup>3</sup><br />
<br />
<u><b>Mini Raw Apple Tarts</b></u><br />
<i><span style="font-size: x-small;">(makes 12)</span></i><br />
<br />
<u><i>For the Filling</i></u><br />
<ul>
<li>3 large Granny Smith or Fuji Apples</li>
<li>6-8 (75g) Pitted Dates</li>
<li>1/2 Cup Filtered Water</li>
<li>1 1/2 tsp Ground Cinnamon</li>
<li>1/4 tsp Ground Ginger </li>
<li>dash of Nutmeg </li>
<li>1 tsp Lemon Juice</li>
<li>pinch Sea Salt</li>
</ul>
<i><u>For the Crust</u></i><br />
<ul>
<li>1 1/2 Cups (120g) Shredded Coconut</li>
<li>5-6 (40g) Pitted Dates</li>
<li>1 Tbsp (15g) Virgin Coconut Oil </li>
<li>1/4 tsp Vanilla Extract (optional)</li>
<li>1/4 tsp Sea Salt</li>
</ul>
<u><i>For the (optional) Creme Topping </i></u><br />
<ul>
<li>1 Young Coconut (Meat & Water)</li>
<li>2 tsp Ground White Chia (black chia is fine; it will just make the topping more "speckled")</li>
<li>Seeds from 1/3 Vanilla Pod (or 1/2 tsp Vanilla Extract)</li>
<li>pinch Sea Salt</li>
</ul>
<br />
Soak the dates (for the filling only) in the 1/2 cup of water for 4-6 hours or overnight.<br />
Peel, core, and dice the apples into small, bite-sized pieces.<br />
<br />
In a blender or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini blender</a>, puree the soaked dates, with their soaking water, until smooth. Add the cinnamon, ginger, nutmeg, lemon juice, and salt; give the blender a a few quick pulses to make sure all the ingredients are thoroughly incorporated.<br />
<br />
Add the date mixture to the diced apples, and gently stir enough to ensure the all of apples are evenly coated. Allow the apples to marinate, covered in the refrigerator, for at least 8 hours or overnight.<br />
Wait until the apples have marinated sufficiently, before you begin to prepare the crust.<br />
<br />
In a blender or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini blender</a> using the grind attachment, pulse the shredded coconut until it develops a fine, more flour-like consistency. Take care not to over-blend, or it will begin to turn into coconut butter.<br />
<br />
Add the coconut, dates, coconut oil, vanilla and salt to a food processor, and blend until the dates have combined smoothly and evenly. If your dates are on the harder/drier side, soak them in room temperature, filtered water for 10-15 minutes; remove them from the soaking water before blending with the other crust ingredients.<br />
<br />
Use a <a href="http://www.amazon.com/gp/product/B001332WBI/ref=as_li_ss_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001332WBI">mini tart pan</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=cucilibe-20&l=as2&o=1&a=B001332WBI" style="border: medium none ! important; margin: 0px ! important;" width="1" />, or line 12 muffin tins with muffin cups. Press the crust mixture evenly into the tins/cups to create a crust that is approximately 1/8" thick. If using muffin cups, create a crust that is between 1/2" to 3/4" tall.<br />
When all the crusts are prepared, spoon the apple filling into each
crust, allowing the filling to come slightly above the rim of the crust. Allow the tarts to chill and set in the refrigerator for 2-3 hours or overnight.<br />
Trim any excess paper from the muffin liners, once the tarts are set.<br />
<br />
If using/adding the <b>Creme Topping</b>, set the tarts in the refrigerator, while you prepare as follows:<br />
<blockquote class="tr_bq">
Crack open the coconut. Pour the coconut water into a separate bowl, and scoop out the coconut meat. <br />
<br />
In a high-powered blender, combine the coconut meat, chia, vanilla and salt, along with <b>half </b>of the coconut water.The goal is to blend the coconut meat until it is completely smooth. The trick is to use as little liquid as possible, in order to retain a thick consistency. This may require some patience.<br />
<br />
If you find the mixture getting stuck or unable to blend, gradually add some of the remaining coconut water, in small increments - just enough to get the mixture blending. <br />
<br />
Once the mixture is well-blended and smooth, spoon a dollop onto each tart, and allow the tarts to continue to chill for the recommended time (above).<br />
Feel free to blend in a few drops of stevia, a couple teaspoons of coconut nectar, or 1-2 soaked dates, if you prefer a sweeter creme.</blockquote>
<b>Enjoy!!</b><br />
<br />
<br />
<span style="font-size: x-small;">1. Fear not, dear readers. Those treats are on their way, so keep an eye out :-) </span><br />
<span style="font-size: x-small;">2. You decide.</span><br />
<span style="font-size: x-small;">3. Tiny pies, obviously. </span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-77815771298530809712012-04-14T11:47:00.001-05:002012-04-18T11:02:28.944-05:00Super Simple Raw Blueberry SpreadSometimes the best things are unplanned.<sup>1</sup> I made this inadvertently, while preparing a separate recipe (which will hopefully soon be "on the radar").<br />
<br />
It was designed to be one component of a frozen treat. However, once the ingredients (THREE to be exact) were assembled, and before I added it to the rest of the recipe to be frozen, I was pleasantly surprised at the consistency that had developed. <br />
<br />
No pectins, gums, or thickeners. No refined sugars. No cooking. It was so lovely, I almost hated to freeze it. Of course, I had already committed to creating the first recipe, so when I completed that one, I immediately set about making another batch to use as a spread.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBA5p6EkqSHjW8yyzXQuJA01Scnz1IzMf2eamR54Ecw5SUQh9GUpLG6iLVHdHEXOLZcbr5PrarRnNTqPhV-SEV7xhlNAT4x2U0jvKnALs3NH4usVT_RY1_4T26g7NCr6jUbjCoxOuZvAr/s1600/blueberry_spread4.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBA5p6EkqSHjW8yyzXQuJA01Scnz1IzMf2eamR54Ecw5SUQh9GUpLG6iLVHdHEXOLZcbr5PrarRnNTqPhV-SEV7xhlNAT4x2U0jvKnALs3NH4usVT_RY1_4T26g7NCr6jUbjCoxOuZvAr/s640/blueberry_spread4.jpg" width="640" /></a><br />
<br />
This is another ridiculously simple recipe. It literally takes all of 5 minutes to prepare, AND the only "processing" even remotely related to this recipe is blending the ingredients in a food processor.<br />
The (magical) dates provide both an extra touch of sweetness and the necessary thickening.<br />
<br />
I just happened to have on hand some Raw Coconut Apple Bread (nearly) fresh from the dehydrator. The spread complemented it perfectly.It's hard to go wrong with coconut and blueberries though - at least, as far as I'm concerned.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3J2ITxPNX6RlBsPXUT5KbChYgX3T_NVCExXZp3vrtNvsqbb1LZ1gacPbmif29sHwW8LLBYGznBv607ltawoX-LpJM8FMbgr9YLOoC0bTQiIGc7fRYRLUIo3nD6iSLp-S9LvGNZtFthmsN/s1600/blueberry_spread1.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3J2ITxPNX6RlBsPXUT5KbChYgX3T_NVCExXZp3vrtNvsqbb1LZ1gacPbmif29sHwW8LLBYGznBv607ltawoX-LpJM8FMbgr9YLOoC0bTQiIGc7fRYRLUIo3nD6iSLp-S9LvGNZtFthmsN/s640/blueberry_spread1.jpg" width="640" /></a><br />
<br />
<br />
<u><b>Raw Blueberry Spread/Jam</b></u><br />
<span style="font-size: x-small;"><i>(makes 1 Cup)</i></span><br />
4 Pints Raw Blueberries<br />
4-6 Pitted Dates (soaked for 15-20 minutes)<br />
1/2 tsp Lemon Juice (optional)<br />
<br />
Add the dates and 1/4 of the blueberries to a food processor or high-powered blender, process into a relatively smooth paste/puree - the goal is to get the dates pulverized and smooth. <br />
Add the remainder of the ingredients, and puree/process to the desired texture.<br />
<br />
Transfer the mixture to a jar or covered bowl, and refrigerate for at least 15-20 minutes; the dates will cause the mixture to firm up into a jam-like consistency.<br />
That's it. It's that simple!!<br />
<br />
Serve with dehydrated crackers, generously spread over a slice of your favorite raw or GF bread, or add a dollop to a chia seed pudding or over your favorite raw ice creme.<br />
<br />
Enjoy!<br />
<br />
<span style="font-size: x-small;">1. I find this to be true to most things in life - not just recipes - but those are perhaps tales for another time :-)</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-85631074970691702112012-04-08T20:46:00.002-05:002012-05-16T16:47:50.290-05:00Chickpea FrittateMost Italian traditional holiday dishes/treats, are not vegan or gluten free - many are not even vegetarian.<sup>1</sup><br />
Ever up for a challenge, I copied down a bunch of my great aunt's recipes (some holiday; some not), with the intention of converting them, Cucina Libera style.<sup>2</sup> The sheer quantity of eggs required by most of the recipes, still has me working out some ideas.<br />
<br />
However, a couple of weeks ago, I was thinking about sharing a recipe traditional Easter-time "pie", which I knew I could easily veganize and make gluten free. The challenge would be to try to re-create it <i>without</i> using tofu or a faux-meat product. I was poring over ideas for days and days, but not really satisfied with what was coming up.<br />
The funniest part about this is that I never really cared for the "pie". I would either avoid it entirely, or pick out and eat only the raisins, which had absorbed a bit of the salt from the cheese (salty-sweet - mmmmm...). Why I decided I was going to try to make it (instead of the version with chocolate and rice), could only be explained by my desire to overcome the challenge.<br />
<br />
In the end it didn't even matter because a busy week - and even busier weekend - thoroughly squashed any plans to even try to experiment.<br />
Now, I'm sure you're wondering why I rambled on about this, if I'm not even going to cough up an Italian Easter "pie" recipe for you. Well, I was about to completely shift gears and post a very simple and delicious recipe idea I'd been wanting to share, when my father called and jokingly asked if I'd made a <i>frittata</i> for Easter.<sup>3</sup> You know... with eggs.<br />
<br />
Ha ha h... uh... wait. I can totally make a frittata. OK, maybe not quite the same way it's <i>supposed</i> to be done - eggy-style with mint (although, that would be super-simple with tofu), but a Tuscan-style chickpea frittata... oh yeah.<br />
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<br />
Chickpea frittatas (frittate) have to be one of the easiest things to make. They kind of look like an omelette but have the consistency of a fine polenta - great for breakfast, lunch or dinner. They also happen to be vegan and gluten/grain/soy/nut free, and this is <u>without</u> any tweaking on my part.<br />
Traditionally, they are prepared in a cast iron skillet. I don't own one, and I didn't want to use a pie pan (although, you could). I thought it would be interesting to make individual mini frittate. Given my penchant for small foods, this shouldn't be much of a surprise. <br />
<br />
Although chickpea frittate don't traditionally include mint, I would have prepared (at least) one that way - kind of like a "frittata mash-up". Unfortunately, I didn't have any mint on hand. Conveniently, any number of savory herbs and spices can be used. Rosemary is a very common one.<br />
And even if it weren't, I probably would have put it in there anyway.<sup>4</sup><br />
In fact, I used my homemade rosemary-garlic infused olive oil, in addition to fresh rosemary.<br />
Feel free to mix things up with any of your favorite herbs or spices - thyme, sage, peperoncini...<br />
<br />
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<br />
<b><u>Mini Chickpea Frittate</u></b><br />
<i><span style="font-size: x-small;">(serves 4-6/ makes 8 minis)</span></i><br />
<ul>
<li>1 1/2 Cups (180g) Chickpea (Garbanzo Bean) Flour (I used Bob's Red Mill)</li>
<li>1 tsp Sea Salt </li>
<li>3 Tbsp (30g) Extra Virgin Olive Oil</li>
<li>1 1/2 Cups Filtered Water</li>
<li>2-3 Tbsp Fresh Rosemary</li>
</ul>
<b>Oven</b>: 450F/225C<br />
<b>Bake time</b>: 15-20 minutes (for the minis)<br />
<br />
Combine all the ingredients together. Mix well, until the "batter" is smooth and free of lumps. <br />
<br />
Pour the mixture into lightly oiled muffin tins, filling them evenly. Bake in a pre-heated oven for 12-15 minutes. Slightly vent the oven and bake for 5 more minutes, or until golden brown.<br />
<br />
If using a cast iron skillet, heat the empty skillet in the oven, and pour the mixture into the hot skillet. Bake for 14-15 minutes, then slightly vent the oven and bake for an additional 8-10 minutes. The same baking times can be used for a pie plate, but <u>do not</u> pre-heat the pie plate.<br />
<br />
Allow the frittate to cool slightly, then slide a knife around the edges to carefully loosen them from the muffin tins. Serve! They're wonderful alone, paired with a yummy <a href="http://www.cucinalibera.com/search/label/salads">salad</a>, or topped with your favorite sauteed veggies. Vegetables can also be added to the mixture before baking.<br />
<br />
Enjoy!<br />
<br />
<br />
<span style="font-size: x-small;">1. FYI</span><br />
<span style="font-size: x-small;">2. - Knock-knock</span><br />
<span style="font-size: x-small;"> - Who's there?</span><br />
<span style="font-size: x-small;"> - Orange.</span><br />
<span style="font-size: x-small;"> - Orange who?</span><br />
<span style="font-size: x-small;"> - Orange you glad I didn't say <i>Cucina Libera-ted</i> again?<br />
3. This is sort of a tradition itself - around Thanksgiving, he asks if I'm making a turkey; around the Christmas holiday, he asks if I've made baccalà (salted cod)... and so on...</span><br />
<span style="font-size: x-small;">4. Give me any opportunity to use rosemary, and you know I will.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com6tag:blogger.com,1999:blog-4268459408571855193.post-72218712476397259902012-04-02T12:11:00.008-05:002012-04-08T17:09:00.907-05:00Springtime Carrot (Cup)cake + So Delicious Giveaway Winners!Let's get to the fun stuff first... although, this entire post is a lot of fun, if I do say so myself :-)<br />
It's time to announce the winners of the So Delicious Giveaway! The lucky winners are...<br />
<br />
<br />
[moment of suspense]<br />
<br />
<br />
<blockquote class="tr_bq"><div class="comment-header" id="bc_0_35M" kind="m"><b>Audrey</b> <span class="datetime secondary-text">Mar 27, 2012 08:31 AM</span></div><div class="comment-content" id="bc_0_35MC"><i>I want to try the butter pecan ice cream!</i></div><br />
<br />
<div class="comment-header" id="bc_0_46M" kind="m"><b>Jenna Z</b><span class="datetime secondary-text"> Mar 28, 2012 03:17 PM</span></div><div class="comment-content" id="bc_0_46MC"><i>Unsweetened almond milk for me! Yum!</i></div></blockquote><br />
Butter Pecan? Unsweetened Almond Milk? Ladies after my own heart :-)<br />
Well, now you get to try them for free! Congratulations, friends!!<br />
<b>Please make sure to send me your email addresses,</b><i><b> especially if you haven't yet heard from me</b>.</i> <strike>If I am unable to contact winners by Friday, April 6th, I will select a new winner(s).</strike> <br />
<i>(EDIT: New winner selected - corrected above.)</i><strike><br />
</strike><br />
<br />
Also a big Thank You to everyone for participating. This was my first giveaway, and it was so much fun. I really enjoyed reading everyone's product choices. I may be doing another fun product giveaway in the near future, so keep checking back :-) <br />
<br />
I'd have loved to give every participant a voucher, but since I only had two, it was just not possible. I can share some extra love by way of a yummy Springtime recipe, though. What say ye?<br />
Carrots... cake... spice... creamy frosting... Sound appealing at all?<br />
<br />
We haven't actually experienced Spring here quite yet. We went from winter temps to summer temps and then basically back to Winter.<br />
<br />
Despite the wacky weather, I had Springtime recipe ideas running through my head. The stretch of warm weather caused the trees to bud and flowers to blossom early. That gives something of a sense of spring, despite the chilly temps.<br />
<br />
There's something about carrot cake that makes me think of Spring. It's probably...<br />
<br />
<div style="margin-left: -.8em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrMyrefaHNVrWe3cbPazZYp9vTGe0v3exUj3GsjDKKXglmdHnWo_n20WLQi_C3wa446PeIvZTETIKkM-cQzR-0VDLttIIENihlRd7idrZb7aVIFcQLaojczIwKzLFLpe89-XjL062JO9c/s1600/bunny1.jpg" imageanchor="1"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzrMyrefaHNVrWe3cbPazZYp9vTGe0v3exUj3GsjDKKXglmdHnWo_n20WLQi_C3wa446PeIvZTETIKkM-cQzR-0VDLttIIENihlRd7idrZb7aVIFcQLaojczIwKzLFLpe89-XjL062JO9c/s200/bunny1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwI_vu4XQKs6wqjpF_9o_ked9zxYdF91532OlPpwosou1-eW1TCWn99tZuP0PTBWoVbcA5EcgIm7pub_d_qQWWySXX-O3CepOOEZ6qDENlWe1kdIUQ0uLDFchHwNfBXt8XE1aIuSqPQKU/s1600/bunny2.jpg" imageanchor="1"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwI_vu4XQKs6wqjpF_9o_ked9zxYdF91532OlPpwosou1-eW1TCWn99tZuP0PTBWoVbcA5EcgIm7pub_d_qQWWySXX-O3CepOOEZ6qDENlWe1kdIUQ0uLDFchHwNfBXt8XE1aIuSqPQKU/s200/bunny2.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0yFH100dZ8z1qdqTSqDEPy5BGC5Vi32tk31hRT5IHAtxXM3dRo51Wk1W-kPw_LTjATSOT7EUEXAkRo1Y3ztCATDVUPocVsyXIaHRUxe1TYc_ifmkrxS5JvDq8Llt_vZzcO0dUhyphenhyphenuY4xJ/s1600/bunny3.jpg" imageanchor="1"><img border="0" height="145" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0yFH100dZ8z1qdqTSqDEPy5BGC5Vi32tk31hRT5IHAtxXM3dRo51Wk1W-kPw_LTjATSOT7EUEXAkRo1Y3ztCATDVUPocVsyXIaHRUxe1TYc_ifmkrxS5JvDq8Llt_vZzcO0dUhyphenhyphenuY4xJ/s200/bunny3.jpg" /></a></div><br />
BUNNIES!<br />
<br />
Spring > Bunnies > Carrots > Carrot Cake<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPYuKQUrpHaFVCyANCM6lu0LFpQS1783kt3dUBLeLMWnFQcREWd8JAq5flkTlRthxilb0Nr4SkItixpOoPDvB4aB0uq52HgL_JGETnVvHHf6h-8DfnAKy7fBFsIKr2yAqsE0F0zS5VEzk/s1600/carrot_cupcakes_spring3.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPYuKQUrpHaFVCyANCM6lu0LFpQS1783kt3dUBLeLMWnFQcREWd8JAq5flkTlRthxilb0Nr4SkItixpOoPDvB4aB0uq52HgL_JGETnVvHHf6h-8DfnAKy7fBFsIKr2yAqsE0F0zS5VEzk/s640/carrot_cupcakes_spring3.jpg" width="640" /></a></div><br />
Carrot cake became a birthday tradition, when we were little. It was a "sweet" treat my mom was willing to give us - <i>NO</i> artificial yellow cakes with artificially colored/flavored frostings. Later on we were allowed to get one certain cake from the local Italian bakery - always (only) the one layered with actual strawberries and real whipped cream "frosting".<sup>1</sup><br />
For a long time, I thought carrot cake was the most boring cake ever. It was not oozing a sweetness that permeated the entire cake. It was full of vegetables, and not at all a cake-y color.<sup>2</sup><br />
It was just this single-layered lump, covered with an off-white layer of frosting made from cream cheese.<br />
Weird.<sup>3</sup><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52hkDYyXDVxqMaa2ipcOax3I-Bbqyhtn0ECvD49uF-IHRXCx7JAdOMTemnZH2ZLBtn5m8TouqZ72rncWRy-k5-gM1tr6gb6cC_33OApH0gVnhgLiEETJVUxPUOd7yUa6q_siWKB8WCX5q/s1600/carrot_cupcakes_spring5.jpg" imageanchor="1" style="margin-left: -.8em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh52hkDYyXDVxqMaa2ipcOax3I-Bbqyhtn0ECvD49uF-IHRXCx7JAdOMTemnZH2ZLBtn5m8TouqZ72rncWRy-k5-gM1tr6gb6cC_33OApH0gVnhgLiEETJVUxPUOd7yUa6q_siWKB8WCX5q/s640/carrot_cupcakes_spring5.jpg" width="640" /></a></div>Then I got wise and recognized the amazingness that is carrot cake... moist, oh-so-flavorfully spiced, and the perfect amount of (primarily natural) sweetness. In particular now, I am able to appreciate the amazingness of vegan, gluten free, allergy free carrot cake - even better still.<br />
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I Spring-ed/snazzed up the cupcakes with some homemade coconut candy buttons. They can literally be whipped up and ready in 5-10 minutes. I thought they lent an extra bit of "Spring" to the cupcakes, but without the sugars, artificial colors, and other potentially undesirable ingredients of store-bought candies and decorations. I've included the recipe for the candy buttons below as well.<br />
<br />
<u><b>Carrot (Cup)Cake</b></u><br />
<span style="font-size: x-small;"><i>(makes 6 cupcakes or one 8" single-layer cake)</i></span><br />
<ul><li>1/2 Cup + 2 Tbsp (85g) Sorghum Flour</li>
<li>5 Tbsp (45g) Tapioca Flour</li>
<li>1/2 tsp Baking Soda </li>
<li>1 tsp Ground Cinnamon</li>
<li>1/4 tsp Ground Nutmeg</li>
<li>1/4 tsp Sea Salt</li>
<li>3/4 Cup (130g) Pulverized Carrots </li>
<li>3 Tbsp Maple Syrup</li>
<li>1 Chia or Flax Egg (1T Ground Chia/Flax + 3T filtered water)</li>
<li>1 1/2 Tbsp (20g) Olive Oil</li>
<li>2 tsp (10g) Virgin Coconut Oil</li>
<li>2 Tbsp So Delicious Unsweetened Coconut Milk</li>
<li>1/2 tsp Apple Cider Vinegar</li>
<li><a href="http://www.cucinalibera.com/2011/12/allergy-friendly-cream-cheeze-frosting.html">Cream Cheeze Frosting</a></li>
</ul><b>Oven:</b> 350F/180C<br />
<b>Bake time</b>: 25-30 mins <br />
<br />
Lightly grease or line a muffin tin with baking cups.<br />
<br />
Prepare the chia or flax egg and set aside. <br />
<br />
Using a food processor, pulverize/process the carrots until they are very finely chopped and shredded. <br />
<br />
In a mixing bowl, combine the flours, baking soda, cinnamon, nutmeg and sea salt. <br />
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Add the remaining wet ingredients (carrot, oils, maple syrup, chia egg, coconut milk, vinegar) to the dry ingredients. Mix until well combined and batter becomes fairly smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQKRX90ge2RrBqoggsmPKenMI4HAokf63W3Y5dP8FjDjU2zdb-Ta19WjpuKUqdE9pveEH0qDPWNujNZU8C4kZXcXwE4OHUatplI3kSuoVrGde5xD-s3Kb8mSMtRSShGahFMgx_RzfS0n3/s1600/carrot_cupcakes_spring4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheQKRX90ge2RrBqoggsmPKenMI4HAokf63W3Y5dP8FjDjU2zdb-Ta19WjpuKUqdE9pveEH0qDPWNujNZU8C4kZXcXwE4OHUatplI3kSuoVrGde5xD-s3Kb8mSMtRSShGahFMgx_RzfS0n3/s320/carrot_cupcakes_spring4.jpg" width="320" /></a>Fill the muffin cups about 3/4 or 7/8 full, and bake in a preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.<br />
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Allow the muffins to cool for a few minutes, before transferring to a cooling rack.<br />
Once the muffins are completely cooled, frost them with some <a href="http://www.cucinalibera.com/2011/12/allergy-friendly-cream-cheeze-frosting.html">Cream Cheeze Frosting</a>, and decorate with the coconut buttons.<br />
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Enjoy!<br />
<br />
<blockquote class="tr_bq"><a href="http://www.blogger.com/post-edit.g?blogID=4268459408571855193&postID=7221871247639725990&from=pencil" id="coconut_buttons" name="coconut_buttons"><u><b>Coconut Candy Buttons</b></u></a><br />
<ul><li>3/4 Cup Coconut Butter (Not coconut oil - I used Let's Do Organics... Creamed Coconut for this batch) </li>
<li>1/4 tsp Beet Powder</li>
<li>1/8 tsp Turmeric</li>
<li>pinch of Sea Salt </li>
<li>1/2 tsp Vanilla, Lemon or Almond Extract <i>or</i> any other flavors you wish! (optional)** </li>
<li>Liquid Sweetener [stevia, coconut nectar, maple syrup] to taste (optional)* </li>
</ul></blockquote><br />
<blockquote class="tr_bq">Gently warm the coconut butter, so that it is soft and easy to stir.<br />
<br />
Add the sea salt, flavored extract and any preferred sweetener (if you're using it), and mix well. <br />
<span style="font-size: x-small;">*Coconut Butter has a wonderfully subtle, natural sweetness. I think it's perfect as-is and did not add any sweeteners.</span> </blockquote><blockquote class="tr_bq">Evenly divide the coconut butter mixture into two separate bowls. Add the beet powder to one bowl and the turmeric to the other. Stir in well. It may a take a few minutes to get the powder dissoled and the color evenly distributed.<br />
**If you'd like to make different flavored buttons, add the flavor(s) <b><i>after</i></b> dividing the coconut butter, and add only 1/4 tsp of flavor to each half.<br />
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Line a plate or baking sheet with parchment paper.<br />
Now it's time to create the buttons. I used a 1/4 teaspoon measuring spoon to scoop out the mixture and then carefully slide it out of the spoon and onto the parchment paper. The mixture should be thick enough to also try to roll out little beads/buttons with your fingers; although you would need to work quickly.<br />
Small candy molds would work really nicely as well. Since, I don't happen to own any, I just got creative.<br />
<br />
Once the buttons are formed/molds filled, pop them into the fridge for 1-2 hours, or until solid. The candies can be stored in the fridge, in an airtight container, for several weeks (possibly more).<br />
I wouldn't recommend freezing them, as it can cause a whitish film to form.</blockquote><br />
<br />
<span style="font-size: x-small;">1. This was a HUGE treat for us.</span><br />
<span style="font-size: x-small;">2. Not to my young mind, at least. This was the same young mind that vowed to one day fill my cabinets with white bread, Coca Cola, and rainbow-colored cereals.</span><br />
<span style="font-size: x-small;">3. Again, my 8 year old "I-wish-I could-have-sugar" mind <strike>talking</strike> thinking. </span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-75396268758206365902012-03-22T16:21:00.013-05:002012-03-25T19:30:44.270-05:00Vegan, Nut Free Girl Scout Cookies & So Delicious Giveaway!<div>It's around (maybe a bit after) the Girl Scout Cookie time of year. I honestly can't remember the last time I had a Girl Scout cookie. Although, there was a moment, back in the day, when a couple of them were actually vegan - Tag-a-longs, being the one of the varieties I remember and remember enjoying,<sup>1</sup> ...pre and (briefly) post-vegan.<br />
<br />
So, when one of my private students asked if I would buy some girl scout cookies, I nostalgically selected Tag-a-longs. Obviously, I wouldn't be consuming them, for several reasons, but I figured I could give them to my staff at the school.<sup>2</sup><br />
I also figured, I could just make them myself without all of the dairy, gluten, fillers and preservatives... and peanuts.<br />
<br />
Oh! Of course I could. I already have a lovely basic shortbread recipe. I really would just need to add a couple of extra "garnishes" and assemble.<br />
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That's just what I did.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFbSi9HibHn1EplO9qexE33QcHIu4uEPnyuVZA5Yowpqm1JJLKQEcgCu45Fv8f4-M4IAiwbw5fECoUKMI9g6AywKkHF8PClpxJfgD399sT9uL0QNJ-_fh4pjN9p0UIRtMsls6hi_OJ_js/s1600/tag-a-longs5.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFbSi9HibHn1EplO9qexE33QcHIu4uEPnyuVZA5Yowpqm1JJLKQEcgCu45Fv8f4-M4IAiwbw5fECoUKMI9g6AywKkHF8PClpxJfgD399sT9uL0QNJ-_fh4pjN9p0UIRtMsls6hi_OJ_js/s640/tag-a-longs5.jpg" width="640" /></a></div><br />
If you're wondering (worried?) about the flavor of the sunflower butter, in these cookies,<sup>3</sup> it was <b>bizarrely</b> reminiscent of peanut butter. I don't know if my brain was creating some sort of long-buried flavor connection, but I totally thought of peanuts. My stomach, however, was very happy that there were, in fact, no peanuts at all.<br />
<br />
My Tag-a-longs ended up being minis; it's sorta funny, because despite my penchant for small treats, I didn't set out to make them that way.<sup>4</sup> I guess my baking instinct was on auto-pilot; I seriously didn't even notice until I started to slice the dough log into cookies.<br />
They can, of course, be made larger to suit your tastes.<br />
<br />
The cookies can also be fully immersed in chocolate - like the originals - if you prefer. I found coating only the top resulted in a sweetness that was a bit closer to my liking.<br />
It was also less effort to execute. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj_ng7FgDoXeG4mRD4bZulybNYa8Ba1VTAt4CfGOk54dRxmXkrjnq48swmAp9ILZgAr8q5B1AkdysRkDxZ2_4ybbMemZhQDA-2l860zNjmYpakNY1l5DERIV4nn2HLLe1V8lg1Ys9_Lrx/s1600/tag-a-longs4.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="359" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj_ng7FgDoXeG4mRD4bZulybNYa8Ba1VTAt4CfGOk54dRxmXkrjnq48swmAp9ILZgAr8q5B1AkdysRkDxZ2_4ybbMemZhQDA-2l860zNjmYpakNY1l5DERIV4nn2HLLe1V8lg1Ys9_Lrx/s640/tag-a-longs4.jpg" width="640" /></a></div><br />
<u><b>Nut Free (Vegan, Gluten Free...) "Tag-a-longs"</b></u><br />
<span style="font-size: x-small;"><i>(Makes 24 mini cookies)</i></span><br />
<br />
<i>For the Shortbread:</i><br />
<ul><li>1/2 Cup (70g) Sorghum Flour</li>
<li>1/4 Cup (30g) Tapioca Flour</li>
<li>1/8 tsp Sea Salt </li>
<li>2 Tbsp (20g) Coconut Palm Sugar</li>
<li>1/4 Cup (60g) Earth Balance Coconut Spread</li>
<li>1/2 Chia Egg (1 1/2 tsp Ground Chia + 1 1/2 Tbsp Filtered Water)</li>
<li>2 tsp Vanilla Extract</li>
</ul><br />
<i>For the Sunflower Butter layer:</i><br />
<ul><li>1/2 Cup (130g) Sunflower Seed Butter (I used Maranatha - only sunflower seeds and salt!!)</li>
<li>2 Tbsp (20g) Coconut Palm Sugar</li>
<li>2 Tbsp So Delicious Unsweetened Coconut Milk</li>
</ul><i>For the coating:</i><br />
<ul><li>1 Cup Enjoy Life Chocolate Chips (melted)</li>
<b>OR</b>
<li><a href="http://www.cucinalibera.com/2012/02/chocolate-covered-strawberry-cookies-v.html#easychoc">DIY by quadrupling this "Easy Chocolate" recipe</a> and adding 2 Tbsp non-dairy milk (Note: this could make for a "messier" cookie as it melts in the hand more easily)</li>
</ul><br />
OVEN 325F/160C<br />
<br />
<br />
Prepare the chia egg with the desired liquid component, and set aside.<br />
<br />
Combine all of the ingredients for the Sunflower Butter layer, and mix well to allow the sugar to dissolve and incorporate. Place the mixture in the refrigerator to chill.<br />
<br />
<i>Prepare the shortbread:</i><br />
In a small bowl, cream together the Earth Balance, coconut sugar and vanilla<i>,</i> until the mixture is mixed well, and the sugar begins to dissolve.<br />
<br />
In a separate bowl, whisk together the sorghum, tapioca, and sea salt, until evenly combined.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZlvzhwxULK6mE57CgANPeOP_nvYvH5S5S4d6ottH_q0xKa6GVeLr-d0COnBNF6ExPYfMAEeIGHwa2oDHFeJIsuiGtJkgAX413ZesOSfwvsBRdK3r-6-xEuUqybww3hYVvtjCYrMokYcq/s1600/tag-a-longs_prep1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZlvzhwxULK6mE57CgANPeOP_nvYvH5S5S4d6ottH_q0xKa6GVeLr-d0COnBNF6ExPYfMAEeIGHwa2oDHFeJIsuiGtJkgAX413ZesOSfwvsBRdK3r-6-xEuUqybww3hYVvtjCYrMokYcq/s320/tag-a-longs_prep1.jpg" width="300" /></a>Add the buttery mixture to the dry ingredients and mix until fully incorporated. Add in the chia egg, and mix until a smooth dough forms.<br />
<br />
Shape the dough into a cylinder of the desired diameter - mine was about 1.5" for the minis. Gently roll/wrap the log in a piece of parchment or waxed paper, and place it in the freezer for 10-15 minutes.<br />
<br />
Remove the chilled log and slice into cookies, approximately 1/4" thick. Arrange the cookies onto an ungreased baking sheet, leaving a bit of space between each cookie, and bake for 10-12 minutes.<br />
Do not overbake! The cookies should seem slightly undercooked, when removed from the oven. They will continue to bake and firm up as they cool. Allow the cookies to cool right on the baking sheet.<br />
<br />
While the shortbread is cooling, begin to prepare the chocolate - either melting the chips in a double boiler, or preparing the easy chocolate as directed.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv3dax4PUCJYv6NPUIUV1iRHVMEfgoZWt3iaAiP1a3dhuIZjedxts0S7KGZ4ObmeJpMjoKpNMP7licFYAVoLZ8-uTAoXhy1duPzF_M8JqfHRo58LzO6H0CHhQuJ5mRfbU6mb8HtmNDGTL/s1600/tag-a-longs_prep2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBv3dax4PUCJYv6NPUIUV1iRHVMEfgoZWt3iaAiP1a3dhuIZjedxts0S7KGZ4ObmeJpMjoKpNMP7licFYAVoLZ8-uTAoXhy1duPzF_M8JqfHRo58LzO6H0CHhQuJ5mRfbU6mb8HtmNDGTL/s320/tag-a-longs_prep2.jpg" width="300" /></a><br />
Once the cookies have cooled, remove them from the baking sheet and arrange them on a sheet of parchment or waxed paper - I set them right back on the same baking sheet, with the parchment under them.<br />
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Gently spread a nice layer of the sunflower butter mixture over each cookie. Take your time. If you're too heavy-handed (literally), the cookies may break. If the sunflower butter seems too firm to spread, allow it to sit a room temp for a few minutes before using.<br />
Once all the cookies are covered, place them in the freezer for 5-10 minutes, before coating them with the heated chocolate.<br />
<br />
To coat the cookies, simple drizzle a spoonful of melted chocolate (or Easy Chocolate) over each cookie, allowing it to run down the sides. If necessary, you can gently distribute the chocolate with the back of a spoon.<br />
Allow the chocolate to cool and solidify, by chilling the cookies in the fridge or freezer, before serving.<br />
<br />
Any leftover<sup>5</sup> cookies can be stored in an airtight container in the fridge - or freezer even - for a few days. Place them on a paper towel or kitchen towel to help wick away any moisture.<br />
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Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6o4pGwr5Y2zM5p_t17XmRwGvajsgw3wU-Kk6iY43UbbdiLSUG-T-M9pgWNZ7D7ncXRkhVGYY4fRy7nqXNfL2b20eqxwoXxEUVCxCTtOQrnydHoJ7InXX1uZopwV8Mk6SyVsiyW_nLl44/s1600/SoDel_products1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6o4pGwr5Y2zM5p_t17XmRwGvajsgw3wU-Kk6iY43UbbdiLSUG-T-M9pgWNZ7D7ncXRkhVGYY4fRy7nqXNfL2b20eqxwoXxEUVCxCTtOQrnydHoJ7InXX1uZopwV8Mk6SyVsiyW_nLl44/s320/SoDel_products1.jpg" width="320" /></a></div><br />
Okaaaaay....<b> Giveaway Time!!</b><br />
So... <a href="http://sodeliciousdairyfree.com/" target="_blank">So Delicious</a> has rolled out their newest line of dairy-free products... Almond Plus. They were generous enough to send me some samples, and I was <i>rather</i> impressed. <i>Plus</i>, indeed! I really love the added protein and lower sugars, and they're completely soy-free.<br />
I'm still waiting for the Unsweetened Almond Plus milk - I was told that should be rolling out within the next few weeks; however, the Original and Vanilla have about half the sugar of other sweetened almond milks. This is great for someone like the BFF, who prefers sweetened milks, but also <i>wants</i><sup>6</sup> to cut down on sugar. I thought it might take some convincing to try to switch him over - I worried they may not be "sweet enough" for him - but it wasn't difficult at all; he's sold! <br />
<br />
Let's not forget the <a href="http://sodeliciousdairyfree.com/products/almond-milk-ice-creams" target="_blank">Almond Milk Ice Creams</a>! I got to try the Vanilla, Chocolate, Cherry Amaretto, Butter Pecan and Mocha Almond Fudge, as well as the Vanilla and Mocha Almond Fudge bars.<br />
The frozen treats combine dehydrated cane sugar with monk fruit, to reduce the sugar content. This was another huge breakthrough for the BFF because he dislikes stevia and other non-glycemic sweeteners (natural or otherwise), but he greedily gobbled the bars and the "ice creams".<br />
He is rather partial to the Mocha Almond Fudge. I'm quite fond of the Butter Pecan. YUM!<br />
I'd love to see some No Sugar Added versions. They already offer NSA coconut milk frozen desserts, so hopefully, almond ones will be forthcoming :-)<br />
<br />
Are you interested yet? Well, here's an opportunity to try them out yourself... for FREE!<br />
<br />
I want to share the love, so <b>TWO</b> lucky readers will receive a voucher/coupon for a <u>free</u> So Delicious product of their choice.<br />
<br />
I know it's weird to discuss <a href="http://sodeliciousdairyfree.com/products/almond-plus-almond-milk-beverages" target="_blank">So Delicious Almond Plus</a> products in the same post that features a nut-free cookie, but I'm a bit weird that way. The vouchers are valid for <i>any</i> product, FYI :-)<br />
Nut-allergies? No problem! You can try out one of the amazing coconut milk products!<br />
<br />
Ready? It's easy!<br />
<br />
MANDATORY ENTRY:<br />
<b>Leave a comment below</b> letting me know, "Which Almond Plus product appeals to you most?"<br />
<br />
You can also earn BONUS ENTRIES (leave a separate comment for each):<br />
1. Connect with <a href="http://www.facebook.com/CucinaLibera" target="_blank">Cucina Libera</a> on Facebook<br />
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3. Tweet the following message "I'm entered to win @CucinaLibera @So_Delicious product giveaway! http://t.co/pIHwKp5Q"<br />
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<br />
The giveaway will run until Friday, March 30th midnight, CST. I will announce the winners on Monday, April 2nd.<br />
<br />
This contest is only open to US readers. <br />
<span style="font-size: x-small;">[I was not </span><span style="font-size: x-small;">monetarily compensated for, required or requested to write the above "review"] </span><br />
<br />
Good Luck!!<br />
<br />
<span style="font-size: x-small;"><br />
1. "Enjoyed" at the time, when they still used peanut <i>butter</i> and not that poor-imposter-hydrogenated-peanut-spread.<br />
2. Really, isn't the point to support the Girl Scouts? I remember having to try to sell cookies. Even as an eight-year-old, I found it annoying.<br />
3. Or in general... FYI: I like sunflower butter much more than I ever cared for peanut.<br />
4. I swear!!<br />
5. If they're not all gobbled up... it'll be tough.<br />
6. Tastebuds play a powerful role.</span></div>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com62tag:blogger.com,1999:blog-4268459408571855193.post-49377740911991891782012-03-19T13:02:00.013-05:002013-08-30T20:46:39.498-05:00Zeppole di San Giuseppe al Forno (Baked St. Joseph's Day Zeppole)I absolutely adore the color green. Absolutely.<br />
<br />
It would seem to follow that around this time of year I might post a green<sup>1</sup> food recipe. You might have noticed that I didn't - not in color, at least. I was too busy fixating on recreating a particular treat.<br />
<br />
Italians celebrate March 19th - the Feast of St. Joseph. On St. Joseph's day, it is traditional to wear red, give food to the needy, and prepare an elaborate, 3-tiered Tavola di San Giuseppe (St. Joseph's table).<br />
<br />
According to legend, there was a severe drought in Sicily during the Middle Ages, which threatened to destroy the crops and start a famine. The Sicilians prayed to San Giuseppe, their patron saint, to bring rain, promising to honor him with a feast, if he answered their prayers. The rains did come, and the people kept their promise. <br />
Because the holiday falls within the Lenten season, St. Joseph's tables contain only meatless dishes<sup>2</sup>. Fava beans were the crop that saved the Sicilians from starvation, and are featured prominently on the table. Other traditional foods include limes, wine, and sweets, breads and pastries<sup>3</sup>- particularly Zeppole. <br />
<br />
Zeppole are deep-fried or baked (al forno) pastries, traditionally made from <i>pâte à choux. </i>They can be savory or sweet - the sweet ones are often filled with custard, jelly, or pastry cream. <br />
<br />
When I was little, I loved zeppole - the crisp, barely sweet pastry filled with creamy, lemon-kissed custard and topped with a cherry were an exciting treat. I liked the savory ones too, but the sweet ones were a rare treat our sugar-prohibiting mother<sup>4</sup> would allow us to enjoy.<sup>5</sup><br />
Of course, being incredibly egg-heavy, Zeppole are not something I have "enjoyed" in a very <i>very</i> long time. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUN-mjurfsU6vVn73vKCVkqQe-YdebA6Ujm3k8oldPXG7iK_KzrGvtQMGmqhnOWP8DDKCE0KBaxFioBh_sqoC2OG4YHlM44ju6vbdWwNUJKzU9LGEWvYFEOWDsey9tM8ou1Z5T-VLCEkF6/s1600/zeppole2.jpg" imageanchor="1" style="margin-left: -0.8em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUN-mjurfsU6vVn73vKCVkqQe-YdebA6Ujm3k8oldPXG7iK_KzrGvtQMGmqhnOWP8DDKCE0KBaxFioBh_sqoC2OG4YHlM44ju6vbdWwNUJKzU9LGEWvYFEOWDsey9tM8ou1Z5T-VLCEkF6/s640/zeppole2.jpg" width="640" /></a><br />
Well, until now.<br />
<br />
Admittedly, these are not an exact recreation of traditional zeppole. The traditional, egg-heavy pastry is difficult to replicate precisely without... well... eggs. But these are darn<sup>6</sup> near close for being Vegan, gluten free, allergy friendly, and <b>no</b> refined sugars.<br />
<br />
I initially tried to experiment by tweaking the traditional pâte à choux recipe. This ended in unmitigated failure. I feared the pastry aspect of the zeppole was about to become Panettone 2010 Revisited (saga mentioned <a href="http://www.cucinalibera.com/2011/12/panettone-or-panettini-di-natale.html">here</a>), or I guess more appropriately, <i>Zeppole Saga 2012.</i><br />
I saw the signs though, and I quickly abandoned the idea of any subsequent attempts at vegan, gluten free pâte à choux. I instead decided to start from scratch on my own blank drawing board.<br />
<br />
I dare say, it was far more successful.<br />
<br />
<b><u>Zeppole al Forno</u></b><br />
<i><span style="font-size: x-small;">(makes 10-12 Zeppole)</span></i><br />
<br />
For the pastry:<br />
<ul><li>2/3 Cup (85g) Sorghum Flour</li>
<li>2 Tbsp (15g) Garbanzo Bean Flour</li>
<li>6 Tbsp (45g) Tapioca Flour</li>
<li>1/2 tsp Baking Soda</li>
<li>1 Tbsp (10g) Coconut Palm Sugar </li>
<li>3 Tbsp (45g) Earth Balance Coconut Spread</li>
<li>2 tsp Vanilla Extract </li>
<li>2 tsp Ground Flax or Chia </li>
<li>1/4 Cup Non-Dairy Milk (I used So Delicious Unsweetened Coconut Milk)</li>
<li>1 tsp Vinegar</li>
</ul>For the Pastry Creme*:<br />
<ul><li>1/4 Cup Non-Dairy Milk (again, So Delicious Unsweetened Coconut Milk)</li>
<li>1/4 Cup (40g) Coconut Palm Sugar </li>
<li>1 Tbsp (7g) Tapioca Flour</li>
<li>1 Tbsp Vanilla Extract </li>
<li>1 tsp Organic Lemon Flavor <i>or</i> zest of one lemon</li>
<li>Pinch of Sea Salt </li>
<li>2 Cans full-fat Coconut Milk chilled in the refrigerator overnight.</li>
<li>1 Tbsp Coconut Flour </li>
</ul>Garnish with:<br />
<ul><li>Whole dried unsweetened Bing Cherries - soaked for 2-3 hours - 1 per zeppola (you can also use glace cherries or Maraschinos, if you don't mind the added sugar)</li>
</ul><br />
Oven 400F/200C<br />
<br />
<i>Prepare the pastry creme:</i> <br />
In a saucepan, combine the non-dairy milk, coconut sugar, tapioca, vanilla, lemon and salt. Whisk well, to ensure the tapioca is fully dissolved and no lumps remain. <br />
Cook over medium-low heat, stirring constantly, until the mixture thickens - approximately 5-8 minutes.<br />
<br />
Remove from heat, and allow the mixture to cool almost completely, before setting in the refrigerator to chill. You want the mixture to be as cold as possible, before adding it to the coconut cream.<br />
<br />
Remove the coconut milk cans from the fridge, and scoop out the solid cream, leaving the clear liquid behind. Add the solid coconut cream to a mixing bowl, then add the chilled tapioca mixture and the coconut flour.<br />
<br />
Starting on the lowest setting of your hand mixer and working up, whip the ingredients together, until well blended and fluffy. This should only take a few minutes. Sometimes better results are achieved, when everything is cold; you may want to pop the bowl and the beaters into the freezer for a few minutes before whipping the cream together.<br />
<br />
<span style="font-size: x-small;">*The pastry creme can be made sugar free by subbing 30-40 drops of liquid stevia for the coconut sugar; skip the cooking step and omit the milk and tapioca.</span><br />
Place the finished pastry creme in the fridge to chill a bit longer, while you... <i><br />
</i><br />
<br />
<i>Prepare the pastry:</i><br />
Line a baking sheet with parchment paper, and set up a pastry/piping bag with a wide tip or cut the corner off of a quart-sized plastic bag. Set the items aside, within close reach.<br />
<br />
Cream together the coconut palm sugar and buttery spread. Set aside, to help the sugar dissolve.<br />
<br />
In a small bowl or glass combine the vanilla, flax (or chia), non-dairy milk and vinegar. Mix well, and continue to stir the mixture until it begins to thicken. <br />
<br />
In a separate bowl, combine the flours and the baking soda. Whisk together so that they are evenly mixed. Add the butter-sugar mixture to the flour and blend well, using a fork or whisk, until it is evenly incorporated. The mixture should be somewhere between crumbly and sticky.<br />
Add the liquid mixture, and mix until the batter is smooth and uniform.<br />
<br />
Working quickly but mindfully, add the batter to the pastry bag and squeeze the batter into rings, approximately 3" in diameter. Spiral the batter on top of itself, to create a double layer ring. Make sure to space the rings at least 1" apart on the baking sheet.<br />
<br />
Place the baking sheet on the center rack of the pre-heated oven. Bake for 10 minutes at 400F/200C, then reduce the heat to 375F/190C and continue to bake for 10 more minutes.<br />
Turn off the heat, and allow the zeppole to remain in the oven as it, and they, cool - approximately 15-20 more minutes.<br />
<br />
Remove the zeppole, and allow them to cool completely at room temperature. Carefully, slice the zeppole horizontally - the way you would slice a bagel - leaving a bit more thickness on the bottom layer.<br />
<br />
Now you're ready to assemble the zeppole.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpQ4cMcjpVorQ-2epJPUi_jIXFcfYYB7ndPmRTVq46pgZYYu8xlMenW-vrsno8RnRH4ErkefPruolwlU84F_-ymuUIKCYAD52N7wrD5ADpgvugEi74aEo70aEsnsiKPZr1n_XwAkv6y6X/s1600/zeppole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpQ4cMcjpVorQ-2epJPUi_jIXFcfYYB7ndPmRTVq46pgZYYu8xlMenW-vrsno8RnRH4ErkefPruolwlU84F_-ymuUIKCYAD52N7wrD5ADpgvugEi74aEo70aEsnsiKPZr1n_XwAkv6y6X/s320/zeppole.jpg" width="300" /></a><br />
Grab that same (cleaned) piping bag -- or same plastic bag - let's be as earth-friendly as possible :-) -- and fill it with the chilled pastry creme. Pipe an even ring of creme onto the bottom half of a zeppola, and cover with the top half. Pipe an extra little dollop of creme into the center hole/divot, and top with a cherry - the soaked ones should be nice and plump and soft.<br />
Repeat the above steps, until all of the zeppole are assembled.<br />
Serve immediately, or refrigerate, until serving.<br />
<br />
Buone Feste!!<br />
<br />
<br />
<span style="font-size: x-small;">1. In all senses of the word.</span><br />
<span style="font-size: x-small;">2. Definitely right up my alley (or <i>vicolo</i>, if you will).</span><br />
<span style="font-size: x-small;">3. St. Joseph is also the patron saint of <b>pastry chefs</b> - I'm so not kidding - what <i>doesn't</i> this guy do?</span><br />
<span style="font-size: x-small;">4. For health reasons (she was "granola" back before natural foods were <i>in vogue - </i>SMART lady!), but probably also because I was a rather hyperactive child.</span><br />
<span style="font-size: x-small;">5. It was only once a year, after all.</span><br />
<span style="font-size: x-small;">6. Please, San Giuseppe, excuse my language. </span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-48799221257994994512012-03-10T18:04:00.001-06:002012-03-19T17:39:36.369-05:00French Onion Miso SoupMany many years ago the BFF and I enjoyed a delicious French Onion soup at a local vegan/vegetarian restaurant. Part of the soup base included miso. Despite not generally being a fan of miso, the BFF raved and raved about it and wanted me to recreate it for him. <sup>1</sup><br />
<br />
Sure, I thought, why not?<br />
<br />
If there's one thing I can pretty confidently say about my cooking skills, it's that I'm good at recreating savory dishes, once I've tasted them and without a recipe. <br />
I can't explain why, it's just something I've always been able to do. Baked goods, however, were an entirely different story... until recently.<sup>2</sup><br />
<br />
Back to soup though... I had to think about that one for ahwile. I had never eaten French Onion Soup before that day<sup>3</sup>, and I hadn't eaten/tasted the soup consciously.<sup>4</sup><br />
The first version I sort of threw together. It was good, - the BFF ate it - but something was definitely missing. I didn't consider it much of a success and - not having much of a history with French Onion Soup to begin with- didn't bother even trying to make it again... until years later, when the BFF asked again.<sup>5</sup><br />
<sup> </sup> <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: -0.8em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZzxrOF-1kwq5BWoWR3TGtfop1PWvlnUa0YdW436lIjhv0duXZAOyLqxdTkp_zkzMh7v9uDnVWx801VyJYiXynN44tcaOkpLfiHfMacQXUgqLKVgerP8Veb-JLxJYx3wf0EgwsP6HW_MT/s1600/french_onion_miso3.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZzxrOF-1kwq5BWoWR3TGtfop1PWvlnUa0YdW436lIjhv0duXZAOyLqxdTkp_zkzMh7v9uDnVWx801VyJYiXynN44tcaOkpLfiHfMacQXUgqLKVgerP8Veb-JLxJYx3wf0EgwsP6HW_MT/s640/french_onion_miso3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the first draft.</td></tr>
</tbody></table>OK, I thought. So if, I was going to try this another time, and inundate my apartment with the smell of onions, I was going to make it count.<br />
<br />
For the second go, I went ahead and peeked at a run-of-the-mill French Onion Soup Recipe and noticed what I hadn't paid attention to in tasting years back.<span style="font-size: x-small;"><sup>6</sup></span> To be honest, I was sort of annoyed with myself, because it was so simple. In fact, this recipe requires only 6 ingredients, including the herbs. There are no fancy steps involved, no reductions or pre-prep, yet the outcome is a truly delicious soup, that I would happily make (and eat) again (and again).<br />
<br />
I served the soup in the traditional way, with a toasted bread and melted cheeze, but this is completely optional. The soup was excellent on its own.<br />
P.S. I didn't make my own vegan/gf bread([!!] - I know...); I cut up some store bought, and toasted it in the oven, until dry and crisp. The bread is still vegan, gluten free and allergy friendly; that counts for something.<br />
<br />
<u><b>French Onion Miso</b></u><br />
<span style="font-size: x-small;"><i>(serves 3-4)</i></span><br />
<ul><li>2 Large Yellow Onions</li>
<li>1/3 Cup Chickpea Miso (red soy miso is nice too - make sure it's Organic/Non-GMO!)</li>
<li>2 Quarts Filtered Water</li>
<li>2 Tbsp Organic Balsamic Vinegar</li>
<li>2-4 Tbsp Extra Virgin Olive Oil</li>
<li>2 Bay Leaves</li>
<li>1 Tbsp Thyme</li>
<li>4-5 Slices of your favorite Vegan/GF/Allergy-Free Bread</li>
<li>Daiya Mozzarella Shreds </li>
</ul>Peel the onions. Slice off the top ends, and cutting from top to root, slice them into 1/4 slices.<br />
Cut each slice (it's easiest to stack the slices and cut several at once) into halves or quarters, depending on desired length.<br />
<br />
Place the onions into a medium-large stock pot along with the miso, balsamic vinegar, and olive oil. <br />
Sauté over medium heat, stirring frequently, until the the onions begin to soften and the miso, vinegar and oil have combined and evenly coated the onions.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9iJaBuDT1mX6LhX2sYBvprJlTI2aG8-9EQD-DignXpUgBGelpkO9Jc4Qdhor-xR04A6QN4ojvb4KOFsoyYUyNwRAP-kOO6QDs10R53kG6-3-qcfPTi3-PjpUiBNxv8KWKhR2b7LjIymR/s1600/french_onion_miso.jpg" imageanchor="1"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9iJaBuDT1mX6LhX2sYBvprJlTI2aG8-9EQD-DignXpUgBGelpkO9Jc4Qdhor-xR04A6QN4ojvb4KOFsoyYUyNwRAP-kOO6QDs10R53kG6-3-qcfPTi3-PjpUiBNxv8KWKhR2b7LjIymR/s320/french_onion_miso.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The improved version.</td></tr>
</tbody></table><br />
Add the water, and bring the soup to a gentle simmer. Reduce the heat to medium-low, and cook for 40-45 more minutes, or until the onions are completely tender and translucent.<br />
<b>Note:</b> Chickpea miso tends to be a bit less salty than soy miso (at least the one I use is). Feel free to add a bit more miso or a few pinches of sea salt, to suit your taste.<br />
<br />
While the soup is cooking, you can prepare and toast the bread. I simply cut a few slices of a store-bought (vegan/gf/allergy-friendly) loaf into large squares and toasted them for 40 minutes at 200F. It struck me afterwards that it would have made a nice presentation to cut the bread into circles, using a biscuit cutter. The downside of this method would be leftover bits of bread scrap.<br />
<br />
Once the soup is ready, and the bread is toasted. Prepare the bowls for serving.<br />
Crank up the oven to the broiler setting or 500F. <br />
Ladle the individual servings into ramekins or other oven-proof bowls. Float your bread pieces or disks on top of the soup, and cover with however much Daiya floats your <strike>boat</strike> Gluten Free toast.<br />
<br />
Arrange the ramekins/bowls on a baking sheet. Place them under the broiler for 5-10 minutes, or until the Daiya is fully melted - or leave them a bit longer, until the Daiya is bubbly and slightly browned.<br />
<br />
Serve (carefully) and Enjoy!<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<span style="font-size: x-small;">1. He loves onions though; they totally trumped the miso.<br />
2. Of course, they're all Cucina Libera-fied/Libera-ted (dork alert!... yet again)<br />
3. Honestly!<br />
4. Yes, I know. Hardly mindful eating.<br />
5. Apparently, he forgot the previous uninspired soup, in that time.</span><br />
<span style="font-size: x-small;">6. There's a good <i>mindful eating</i> lesson here, kids.<br />
</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-74666623653826493392012-03-04T13:36:00.006-06:002015-02-26T21:10:39.761-06:00Healthy Cheezecake Truffles**UPDATE: So Delicious no longer makes the Coconut Milk Kefir; however, they now make unsweetened versions of their Plain and Vanilla Cultured Coconut Milk "yogurt". <div>[happiness]</div><div>You can use it in place of the kefir in this recipe. Keep in mind that the consistency is thicker, so you may need an additional tablespoon or two.**</div><div><br><div><br></div><div>Sometimes, I feel like I have a rather eclectic palate, and some of the things I enjoy might not necessarily be appreciated by others.<br>
I don't share all of my concoctions - particularly ones that fall into the above "category".<br>
<br>
Is this a disclaimer? I suppose it could be, for what follows is exactly one such creation.<br>
<br>
So, I don't know that I would have felt inclined<sup>1</sup> to post this recipe on my own (see above). However, I recently responded to a query of how people use kefir - So Delicious<sup>®</sup> Coconut Milk Kefir, to be specific. Once I'd spilled a couple of ideas, I received some requests for the recipes.<br>
Willing to oblige, I decided to go with my Cheezecake Truffles. They're packed with protein, beneficial probiotics, and MCFAs; contain no sugars; and taste like dessert.<br>
<br>
Win-win-win.<br>
<br>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: -.8em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qdh5OCCqh0BNqnu_69Fh1XVjZlsTWdctE2IzewoNMwivb-1eaiQ6rfjbkD3gfghj-QxN8qbks-pB-xxbPJ6_vnEnF1XdYFd1RN708DJ6pGdMt9iq1mOl3gUL9hp78Yd_Y6tuInQZTMAk/s1600/Cheezecake_truffles.jpg" imageanchor="1"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qdh5OCCqh0BNqnu_69Fh1XVjZlsTWdctE2IzewoNMwivb-1eaiQ6rfjbkD3gfghj-QxN8qbks-pB-xxbPJ6_vnEnF1XdYFd1RN708DJ6pGdMt9iq1mOl3gUL9hp78Yd_Y6tuInQZTMAk/s640/Cheezecake_truffles.jpg" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decadent, healthy Cheezecake Truffles!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div>I always use/consume the plain coconut kefir- I love it! It's So Delicious' one "yogurt" product that is unsweetened. Now if only they'd make an unsweetened version of their plain yogurt (see Update above!). Please note: I'm hardly complaining; I simply prefer my vegan "milks" and "yogurts" unsweetened, but I digress... The So Delicious vanilla kefir could also be used here successfully, if you prefer. It does have added sweeteners though, so the resulting truffles would not be free of sugars.<br>
<br>
In order to get a nice consistency, a good protein powder is important - you want one that isn't gritty.<br>
My choice of protein powder makes these high-raw. I like (and use) Garden of Life Raw Protein - it's vegan, raw, gluten free, soy free, and no added sweeteners.<sup>2</sup> It's pretty fine<sup>3</sup>, and I don't find it to be particularly gritty, but there may be/are probably smoother protein powders out there; use whatever you like best.<br>
These can also be made using a mild nut butter (cashews and macadamias, I'm looking at you) or soaked and blended nuts. For the sake of allergy-friendliness, I'll be sharing the non-nut version here.<br>
<br>
<u><b>Healthy Cheezecake Truffles</b></u><br>
<i><span style="font-size: x-small;">(makes 12 truffles) </span></i><u><b><br>
</b></u><br>
<ul><li>1/2 Cup (50g) Garden of Life Raw Protein (other powders may have different weights; measure by volume, if using something else)</li>
<li>2 Tbsp Virgin Coconut Oil</li>
<li>Pinch Sea Salt </li>
<li>5-8 Tbsp So Delicious Unsweetened Plain Cultured Coconut Milk</li>
<li>3/4 tsp Vanilla Extract (or seeds from 1/2 pod)</li>
<li>16-20 Drops Liquid Stevia</li>
</ul><i>for the coating</i><br>
<ul><li>3 Tbsp Shredded Coconut (ground to a fine consistency)</li>
<li>1/8 Tsp Cinnamon</li>
<li>Pinch Nutmeg</li>
<li>Pinch Sea Salt</li>
</ul>Measure out the kefir (5T = 1/4 cup + 1T) into a small glass. Stir in the vanilla and stevia. Allow it to sit at room temperature, while you mix other ingredients.<br>
<br>
Prepare the coating: Pulse the coconut in a coffee grinder or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_ss_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YLEXBO">mini blender</a>, using the grinder blade attachment, until powdery. Mix in the cinnamon, nutmeg and sea salt, and set aside.<br>
<br>
Make sure your coconut oil is liquid or very very soft/melty. If it's solid, you can gently warm it by placing the jar in a a bowl of very warm water.<br>
In a small bowl combine the protein powder and sea salt. Add in the coconut oil and blend well - I found using a fork works well. You want the oil to fully combine with the protein powder; the resulting consistency should be something like a crumbly paste that will stick/clump together when pressed.<br>
<br>
Begin to add the kefir <u>ONE tablespoon at a time</u>. This is important, if you add it all at once, it will cool the coconut oil too quickly. Be patient and deliberate; after each tablespoon, stir in the kefir, until it is completely blended. It must be completely blended<i> before adding the next tablespoon. </i><br>
<br>
After all of the kefir has been blended in, the mixture should be the consistency of a very thick, but very smooth paste or "dough". Set the truffle dough in the refrigerator to chill for 20-30 minutes (or longer, if necessary to firm up the mixture), before rolling out the truffles.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tnJMh2MXAQ_9QsuroVjk6sT4elay-TolZppq95aLAbRHRBVyYyGCuHG9yosbyHrx_zGu5o2VR7N38SjoiE0p4pEoVjjr040CGpGT8RJqLDpzgRoK2efFR1sif_baqLHeObhwlBmOG83t/s1600/Cheezecake_truffles2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tnJMh2MXAQ_9QsuroVjk6sT4elay-TolZppq95aLAbRHRBVyYyGCuHG9yosbyHrx_zGu5o2VR7N38SjoiE0p4pEoVjjr040CGpGT8RJqLDpzgRoK2efFR1sif_baqLHeObhwlBmOG83t/s320/Cheezecake_truffles2.jpg" width="320"></a><br>
Spread the coconut coating into a shallow dish or plate. Have an additional clean plate, to place the finished truffles.<br>
<br>
Remove the truffle batter from the fridge, and working quickly, roll a small chunk of dough between your palms, to form a 1" ball. Gently toss/roll the truffle into the coating, and set onto the clean plate. Repeat.<br>
<br>
Pop the truffles into the fridge to set for <i>at least</i> 1 hour. The flavor and consistency really develops, if left longer or overnight.<br>
<br>
Serve and enjoy!<br>
<br>
<u>Modifications/Substitutions:</u><br>
<ul><li>Don't mind sugars/cane sugar? Sub Vanilla kefir and reduce the amount of sweetener.</li>
<li>Not into stevia? Sub 1T to 2T <u>powdered</u><sup>4</sup> coconut palm sugar - add it to the kefir, as you would have the stevia</li>
<li>Don't have a nut allergy? Try finely crushed walnuts/pecans/almonds/hazelnuts in place of the coconut for the coating. </li>
<li>Crushed raw cacao nibs make a lovely coating as well. If their natural bitterness (which I quite like) doesn't appeal, toss them with a couple drops of stevia or powdered coconut palm sugar - you can also find already sweetened cacao nibs.</li>
<li>Chocolate Cheezecake Truffles: Add 2T unsweetened cocoa powder; reduce protein powder by 1T</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: -.8em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFKqmjGyqUkzuhcSz6BcJF5EKtfWNH5YSM_OpElT33vQIdFcimINpZ6o1C7fwL1vfcLDOjLl_TA8yJRtmR3SX881tDn9pW-cEuzen6AsZV2nCSwCBgfqPnyhtYcEN5HhLMiyi84JR_tCR/s1600/choc_cheezecake_truffles.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFKqmjGyqUkzuhcSz6BcJF5EKtfWNH5YSM_OpElT33vQIdFcimINpZ6o1C7fwL1vfcLDOjLl_TA8yJRtmR3SX881tDn9pW-cEuzen6AsZV2nCSwCBgfqPnyhtYcEN5HhLMiyi84JR_tCR/s640/choc_cheezecake_truffles.jpg" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How about CHOCOLATE Cheezecake Truffles?</td></tr>
</tbody></table>Try not to scarf them all in one sitting ;-) But if you do, enjoy the fact that your truffles were loaded with healthy nutrients (and dare I say, almost a meal!?), as opposed to simply empty calories.<br>
<br>
<br>
<span style="font-size: x-small;">1. Read: brave enough.<br>
2. Did I mention it's raw?<br>
3. In more ways than one.<br>
4. DIY in a coffee grinder or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_ss_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B003YLEXBO">mini blender</a> using the grinder blade attachment</span></div></div>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-30623589185000989982012-02-26T09:45:00.003-06:002012-03-04T18:21:48.974-06:00Balsamic Beet Carpaccio with Rosemary Marinated MushroomsOf course, it wouldn't be too long before I put rosemary in something else.<span style="font-size: x-small;"><sup>1</sup></span><br />
<br />
Because of it's wonderful simplicity, I hesitate to call this a recipe. It's more of a meal idea, which I thought would be nice to share.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSqIy9vbeAmocdnbA5y2jUDDm5C7xc3yq21rtJFlebCOBL20v-Yrr9vdPjoEi47ZuIBvsty78heInUIHXELl9Qdi7I7sbGdVCWOVZj2wPQiHk6yDds8Wsh2Yavbx-jtWWM8Lsv0PwvUjj/s1600/beet_carpaccio_mushroom3.jpg" imageanchor="1"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOSqIy9vbeAmocdnbA5y2jUDDm5C7xc3yq21rtJFlebCOBL20v-Yrr9vdPjoEi47ZuIBvsty78heInUIHXELl9Qdi7I7sbGdVCWOVZj2wPQiHk6yDds8Wsh2Yavbx-jtWWM8Lsv0PwvUjj/s640/beet_carpaccio_mushroom3.jpg" width="640" /></a></div><br />
<br />
It's quick and delicious. The sweetness and ever so slight crunch of the beets paired rather nicely with the buttery chew<sup>2</sup> of the mushrooms. I found it to make a lovely lunch on it's own; however, it would also make a lovely appetizer or salad accompaniment to a more substantial dish.<br />
<br />
It also looks a bit high end.<span style="font-size: x-small;"><sup>3</sup></span> I sat down to my took-5-minutes-to-prepare-lunch<span style="font-size: x-small;"><sup>4</sup></span> and was immediately reminded of my New Year's Eve dinner appetizer<span style="font-size: x-small;"><sup>5</sup></span> at a local vegan, fine dining establishment.<br />
<br />
Except... I liked this better, and it cost only a fraction of what we paid for the other.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaYlcLG9xyl3sxxyP-iqd_EE3oPP50-L-mtV55fAPsj5Gd-S8A8G-zxfWORddpIyySKw6y_A1ShwkpdbDzQIZ54DkeUaVIqACTnPmC9lhaHN5K3FKFhFOkLJXYBbV24nzPX2GkqQT0dxq/s1600/beet_carpaccio_mush6.jpg" imageanchor="1" style="margin-left: -.8em;" ><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaYlcLG9xyl3sxxyP-iqd_EE3oPP50-L-mtV55fAPsj5Gd-S8A8G-zxfWORddpIyySKw6y_A1ShwkpdbDzQIZ54DkeUaVIqACTnPmC9lhaHN5K3FKFhFOkLJXYBbV24nzPX2GkqQT0dxq/s640/beet_carpaccio_mush6.jpg" width="636" /></a></div><br />
<u><b>Balsamic Beet Carpaccio</b></u><br />
<i><span style="font-size: x-small;">(Serves 1-2)</span></i><br />
<ul><li>1/2 Red Beet</li>
<li>1 Tbsp Organic Balsamic Vinegar*</li>
<li>Sea Salt to taste</li>
</ul>Shave the beet into thin slices. I found that a wide Y-shaped peeler works best - unless you happen to have a circular slicer in your kitchen. I tried my mandoline the first time, but the thinnest setting, was still too thick for carpaccio (see the top photo).<br />
<br />
Dissolve a pinch or two of sea salt into the vinegar, then layer the beet slices in a shallow dish, and cover with the vinegar. Make sure all the beet slices are coated.<br />
Allow the beets to marinate for 15-20 minutes, or more depending on the desired tenderness.<br />
<br />
*If you prefer not to use vinegar, you can make this with a mixture of equal parts fresh orange and lime juices. The flavor will be different, of course, but it will still have similar elements of sweet and tart.<br />
<br />
<u><b>Rosemary Marinated Mushrooms</b></u><br />
<i><span style="font-size: x-small;">(serves 1-2)</span></i><br />
<ul><li>8oz (224g) White Button or Crimini Mushrooms</li>
<li>1 Tbsp Rosemary Leaves (fresh or dried)</li>
<li>2 Tbsp Coconut Aminos</li>
<li>2-3 thin slices of Fresh Garlic </li>
<li>1 tsp Extra Virgin Olive Oil (optional)</li>
</ul>In a medium bowl, combine the coconut aminos, rosemary and garlic. If you're using the EVOO, add that as well. Allow the aromatics to "steep", while you prepare the mushrooms.<br />
<br />
Slice the mushrooms in quarters. If you have large mushrooms, you may want to slice them in 1/6ths.<br />
Toss the mushrooms into coconut amino mixture, making sure they're evenly coated.<br />
Allow the mushrooms to marinate for at least 20 minutes.<br />
<br />
<br />
When assembling the dish, you want to remove the vegetables from their marinates, leaving the liquids behind. Otherwise, there are no hard and fast rules of assemblage. Simply arrange a few (or several) beet slices on a plate, and top with the marinated mushrooms. Garnish with some extra rosemary, if you like - I do! - and serve.<br />
<br />
Enjoy!<br />
<br />
<br />
<span style="font-size: x-small;">1. That's not for wont of trying.</span><br />
<span style="font-size: x-small;">2. That might not sound too appealing, but I'm at a loss for a better description.</span><br />
<span style="font-size: x-small;">3. I thought so anyway.</span><br />
<span style="font-size: x-small;">4. I'm not counting the marinating time, since that really classifies more as "waiting" than "preparing"; you could go take a shower or balance your checkbook, or something, with no fear of ruining the dish.</span><br />
<span style="font-size: x-small;">5. It was a raw carpaccio as well, but the similarities end there - different veggie, different preparation, no mushrooms or rosemary (!!).</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com0tag:blogger.com,1999:blog-4268459408571855193.post-35247946859600733072012-02-18T10:00:00.032-06:002012-03-15T00:05:41.682-05:00Raw, Nut Free LasagnaLast week, when I made that rather delicious Grain Free Lasagna, I also made an equally delicious Raw Lasagna (grain <i>and</i> nut free).<br />
<br />
It was a lasagna free-for-all. <br />
<br />
I was really excited about it, and I wanted to share it right away, but I'm sort of glad I didn't. It almost makes it seem as though I'm not fixated on making cooked and raw versions of the same recipe, at the same time.<sup>1</sup><br />
Although, I'm not sure enough time has elapsed between lasagna recipes to actually give that impression.<sup>2</sup><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHU5tS6nKfqhEZuQdSUzvSyRyblF0npWB_P9FiGe7cYqpLBkBuMWOwWZbJSMEx2ZDUqZvpIvKV5LzgaJxR2jKW1VSrKdLvhAtd0UU64XmfS-MySpFQbhpXAsO6wozAm334unPVXC6nU-Q/s1600/raw_lasagna.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHU5tS6nKfqhEZuQdSUzvSyRyblF0npWB_P9FiGe7cYqpLBkBuMWOwWZbJSMEx2ZDUqZvpIvKV5LzgaJxR2jKW1VSrKdLvhAtd0UU64XmfS-MySpFQbhpXAsO6wozAm334unPVXC6nU-Q/s640/raw_lasagna.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
It looks sorta fancy, but it's really not difficult at all; it simply requires a little bit of prep time. There's no need for a dehydrator. As long as you have a food processor (a mandoline is also really helpful), you're all set.<br />
<br />
Again, I wanted to make it nut free. I know I've <a href="http://www.cucinalibera.com/2011/12/raw-chili-nut-free.html">mentioned before</a> how so many "gourmet" raw foods rely quite heavily<sup>3</sup> on nuts. I also didn't want it to taste overwhelmingly of Nama Shoyu/Tamari and garlic. A LOT of gourmet raw food restaurants and recipes go nuts<sup>4</sup> with the Nama Shoyu.<br />
<br />
Nama Shoyu contains wheat, so it's off-limits for me - and many others. Tamari, instead, is traditionally wheat free. Contrary to once popular opinion that Tamari is not raw, unless it has been pasteurized, it is <a href="http://www.rawfreedomcommunity.info/forum/showthread.php?t=7631" target="_blank">just as "raw" as Nama Shoyu</a>. Some even say that health-wise, Tamari is superior, since it has been produced in the same tradition for thousands of years. Because Tamari is fermented, I don't go out of my way to avoid it; however, I prefer Coconut Aminos, if I want a tangy, salty addition to foods.<br />
<br />
Little side note: Have you noticed how raw food restaurants all have the same smell? It's not just me, right? (It's Nama Shoyu/Tamari and garlic; I'm sure of it.)<br />
<br />
So there are no nuts and no Nama. I used a splash of Coconut Aminos in the mushrooms, but it could be omitted, without sacrificing the flavor one bit.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4Rh3AqO2HmkNaesGRHrVApiCISplVAVDVp54xCo-6g9I4xNivTqec14MUcwJCChTY6E40n9r5rBFqWXk_gMDn_a6T5Lcxb6g1hYAENTXDiX0pKm-45DvM4oF7lnRPy-YXVBwy3YjV3DO/s1600/raw_lasagna2.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_4Rh3AqO2HmkNaesGRHrVApiCISplVAVDVp54xCo-6g9I4xNivTqec14MUcwJCChTY6E40n9r5rBFqWXk_gMDn_a6T5Lcxb6g1hYAENTXDiX0pKm-45DvM4oF7lnRPy-YXVBwy3YjV3DO/s640/raw_lasagna2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<u><b>Raw, Nut Free Lasagna </b></u><br />
<span style="font-size: x-small;"><i>(serves 2-4)</i></span><br />
<ul><li>1/2 large Eggplant <i>or</i> 4 medium Zucchini</li>
<li>1 Cup ( 100g) White Button or Crimini Mushrooms</li>
<li>1/2 small Red Pepper</li>
<li>2 tsp Cold Pressed Extra Virgin Olive Oil </li>
<li>1 Tbsp Fresh Rosemary (finely chopped)</li>
<li>2 tsp Coconut Aminos (optional) </li>
<li>Sea Salt </li>
</ul><i>for the "Ricotta"</i>:<br />
<ul><li>2 1/2 Cups (240g) Cauliflower Florets</li>
<li>1/2 large (40g) Avocado</li>
<li>3 Tbsp Nutritional Yeast (optional - I know it's not technically raw)</li>
<li><b>Pumpkin Seed Pesto</b> (optional - see recipe below; if you choose to skip the pesto, you might want to add a small handful of parsley or basil) </li>
<li>Sea Salt to taste</li>
</ul><i>for the Sauce</i>:<br />
<ul><li>1 1/2 Cups (100g) Sundried Tomatoes</li>
<li>5-6 Green Olives</li>
<li>4-6 large Basil Leaves</li>
<li>1/2 small clove Garlic (optional) </li>
</ul><br />
<b>Pre-Prep:</b> Soak the tomatoes in 1/4 to 1/2 cup (depending on how dry they are) of filtered water for at least one hour. They can also be soaked overnight.<br />
<br />
Thinly slice the mushrooms and red pepper. Then toss them together with the Coconut Aminos, <u>one</u> teaspoon of olive oil, rosemary, and a pinch of sea salt. If you're not using the Coconut Aminos, use 1/3 to 1/2 tsp of salt instead, and mix it with 2 tsp of filtered water to help the salt distribute over the veggies.<br />
Set the vegetables aside to marinate.<br />
<br />
Peel the eggplant (or zucchini, if you're using that instead), and slice it lengthwise, using a mandoline set to the thinnest setting.<br />
Gently rub or toss the eggplant in a mixture of 2 Tbsp of filtered water, 1 tsp olive oil, and 1/2 tsp of sea salt.<br />
Spread the eggplant in a shallow pan, leaving the olive oil/salt mixture with it.<br />
Set it aside to marinate, while you prepare the pesto, the ricotta and the sauce.<br />
<div style="background-color: white;"><blockquote class="tr_bq"><u><b>Pumpkin Seed Pesto</b></u><br />
<ul><li>1/2 Cup (56g) Pumpkin Seeds (soaked 2-4 hours)<br />
</li>
<li>3 Tbsp Extra Virgin Olive Oil</li>
<li>1 small handful Fresh Basil Leaves</li>
<li>1/2 large Garlic Clove</li>
<li>Sea Salt to taste</li>
</ul>Combine pumpkin seeds, basil, and garlic in a food processor or <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini blender</a>. Pulse until the everything is evenly chopped. Add the olive oil and a pinch of salt, and continue to blend until the consistency is even, scraping down the sides of the food processor, if necessary.</blockquote></div>In a food processor, pulse the cauliflower until it is chopped into small, crumbly pieces. Add the avocado and a couple pinches of sea salt. Continue to process until the mixture becomes smooth. It could take a few minutes to smooth out as the cauliflower releases its water, so be patient. Even after it begins to become smooth, there will still be a bit of texture - that's good though!<br />
<br />
Add the nutritional yeast and process for a couple of seconds to fully incorporate the ingredients.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY79K06_WRTsLhQ40EFTIrbMqkKW-8Y9DRbfOoMBNWx0FcF94s3NryhdbLrddEkc-5SKs31Say7_sbAzPAuFwYSZLybS9E69Zn7pUN99ixkJEWPBMrJgSyTPPU7gJVZbphl3hcp0belUA/s1600/raw_lasagna_prep1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsY79K06_WRTsLhQ40EFTIrbMqkKW-8Y9DRbfOoMBNWx0FcF94s3NryhdbLrddEkc-5SKs31Say7_sbAzPAuFwYSZLybS9E69Zn7pUN99ixkJEWPBMrJgSyTPPU7gJVZbphl3hcp0belUA/s320/raw_lasagna_prep1.jpg" width="320" /></a>Your finished "ricotta" should look like the image to the right. It <i>will</i> be greenish. Green is good for you!<br />
<br />
Spoon your ricotta into a bowl, and swirl in the Pumpkin Seed Pesto. If you're not using the pesto, feel free to add some fresh basil, rosemary, or parsley<sup>5</sup> to the ricotta while blending.<br />
Set the ricotta aside so you can prepare the sauce.<br />
<br />
Toss the soaked tomatoes (including the soaking water), olives, basil, and garlic into the food processor, and process until the mixture reaches a smooth, even consistency.<br />
<br />
Now it's time to assemble the lasagna. The wonderful thing about the raw lasagna is that you don't need a pan; you can assemble it right on the serving plate.<br />
Before beginning, make sure your eggplant and veggies are tender. If not, allow them to marinate for a bit longer.<br />
<br />
1. Arrange approximately three slices of eggplant (or 6-7 slices of zucchini), overlapping slightly, so they form a (more or less) square shape.<br />
2. Spread an even layer of the ricotta mixture over the eggplant.<br />
3. Layer the marinated veggies over the ricotta.<br />
4. Spread an even layer of the tomato sauce over the veggies.<br />
Repeat steps 1-4, until all of the eggplant is used - I ended up with about five layers. Cover the top layer with one more layer of eggplant, and spread a layer of tomato sauce over the eggplant.<br />
<br />
The lasagna can be served immediately or set aside for an hour or so, to "rest". The flavors will have a chance to meld and develop, and the vegetables will continue to release some water. The liquid can be carefully poured off before serving. <br />
I prefer to let the lasagna rest, especially if I'm serving it to guests; this way the lasagna doesn't end up sitting in a puddle, after an hour on the dinner table.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfHdPmSzxUZpHlwolkZ84cPRSqo9cOVuX4A-MkAYtcRqPrNTUFThaRH60KZcXYM7oDZR9P93FeArslx_TDmQRRoOfK0mTespCHTYuLYBXd0AGu88IcNNO2Dbhll6cE64xbLPrvZBEwF87/s1600/raw_lasagna3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="189" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfHdPmSzxUZpHlwolkZ84cPRSqo9cOVuX4A-MkAYtcRqPrNTUFThaRH60KZcXYM7oDZR9P93FeArslx_TDmQRRoOfK0mTespCHTYuLYBXd0AGu88IcNNO2Dbhll6cE64xbLPrvZBEwF87/s320/raw_lasagna3.jpg" width="320" /></a></div>It's also nice to save the vegetable liquid, if you're so inclined. I personally prefer not to throw away lovely, nutrient-rich vegetable juice. It can be added to a raw soup or salad dressing for a nice bit of flavor.<br />
<br />
<br />
<br />
<b>Enjoy!</b><br />
<br />
<br />
<br />
<br />
<span style="font-size: x-small;">1. Humor me?</span><br />
<span style="font-size: x-small;">2. And I just completely tipped my hand anyway. </span><br />
<span style="font-size: x-small;">3. Resulting in <i>heavier</i> foods. </span><br />
<span style="font-size: x-small;">4. And with nuts! Heh! Oh boy...</span><br />
<span style="font-size: x-small;">5. More green! So lovely.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com5tag:blogger.com,1999:blog-4268459408571855193.post-69052153595359899232012-02-15T09:36:00.022-06:002012-03-30T11:20:52.670-05:00Grain Free Maple "Granola"OK. So it's technically more of a crunchy coconut delight, loaded with Omega 3s and MCFAs.<br />
It looks like granola.<br />
It tastes like granola, without being quite as heavy.<br />
It's not only Gluten Free, but Grain Free as well!<br />
<br />
This granola would make a lovely topping for cobbler, streusel, muffins, or coffeecakes. I'd gobble it layered in a parfait, sprinkled over a breakfast pudding or fresh cut fruit.... The possibilities are endless.<br />
Heck, it's even nice to snack on just as it is.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8UHtMn-T8j8TdFophrjWG9ZAkodFoPNF3D9NDb88cFCjDwLx62Jv8GSMu5FogHjunURXjK7JYMeQEZbGl7Lf2W8PhzX0oPzs9WHn7k2iWdXQZAiw8VztMCrKaaz_zPe5drXhXGNnr2pN/s1600/granola.jpg" imageanchor="1"><img border="0" height="393" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8UHtMn-T8j8TdFophrjWG9ZAkodFoPNF3D9NDb88cFCjDwLx62Jv8GSMu5FogHjunURXjK7JYMeQEZbGl7Lf2W8PhzX0oPzs9WHn7k2iWdXQZAiw8VztMCrKaaz_zPe5drXhXGNnr2pN/s640/granola.jpg" width="640" /></a></div><br />
It's so simple to prepare and requires only four ingredients for the basic version. You can, of course, add in dried fruits, nuts, seeds, chocolate chips, whatever your little heart desires. That's part of the fun!<br />
<br />
Coconut is the base ingredient<sup>1</sup>, but if you prefer lower fat foods, you don't have to pass this up (but you know those Medium Chain Fatty Acids are so good for you!). In fact, this batch <i>is</i> the lower fat version. <br />
Reduced fat coconut makes for a much lighter granola, which I quite like; I typically find traditional granolas to be rather heavy.<sup>2</sup> Feel free to use regular shredded coconut, though; the result will be a slightly more substantial/weightier granola.<br />
<br />
With only a couple of modifications (don't worry, I'll include them!), this can be made <i>raw</i>.<sup>3</sup><br />
I'm pretty sure, I could make a <i>no sugars</i> version as well. I just haven't tried it yet. When I do I'll update the post :-)<br />
<br />
<i>Just a little caveat</i>: When enjoying it as a breakfast cereal,<sup>4</sup> it may begin to take on the consistency of a porridge, if left sitting in liquid too long.<sup>5</sup> This is due to the flax rehydrating.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhDO3yrKe-YoyRa4kqvMQGVEEa7OiW2bMfU75Ix2biCQRWqC8eqGOU1_s2Q8xU_pxPIiVjBBDG8gSoJPHjZdwOrNxNvsyz9EX04soiqLYknvooXNGMQZpq_JQs7y76bnxep3QGcsxeXsO/s1600/granola1.jpg" imageanchor="1"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUhDO3yrKe-YoyRa4kqvMQGVEEa7OiW2bMfU75Ix2biCQRWqC8eqGOU1_s2Q8xU_pxPIiVjBBDG8gSoJPHjZdwOrNxNvsyz9EX04soiqLYknvooXNGMQZpq_JQs7y76bnxep3QGcsxeXsO/s640/granola1.jpg" width="640" /></a></div><br />
<u><b>Grain Free Maple Granola</b></u><br />
<span style="font-size: x-small;"><i>(serves 1-2) </i></span><u><b><br />
</b></u><br />
<ul><li>1 Cup (60g) Reduced Fat Shredded Coconut (I used <a href="http://www.amazon.com/gp/product/B000F4D5I0/ref=as_li_ss_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000F4D5I0" target="_blank">Let's Do Organic</a>)</li>
<li>1/3 Cup (30g) Ground Flax Seed </li>
<li>1/4 tsp Sea Salt </li>
<li>1/2 tsp Ground Cinnamon (Optional)</li>
<li>2 Tbsp (40g) Maple Syrup (feel free to sub Agave or Coconut Nectar)</li>
<li>4 tsp Filtered Water</li>
<li>Coconut Oil - for oiling the baking sheet </li>
</ul>Oven 275F/135C<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS43zc9xQXPQel2-twvCp1pqL7OHOfrP11Zv_vcFToUZbipAprITvs0O5Gyawr93CJAOZuaDaBhmJTAlhAsVRB8X8t6Apf-LghBcTfbmVQp5RyUiJoMI3Jh3T9uI8NXDkRHm5FVh8Zwn4j/s1600/granola_mango.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS43zc9xQXPQel2-twvCp1pqL7OHOfrP11Zv_vcFToUZbipAprITvs0O5Gyawr93CJAOZuaDaBhmJTAlhAsVRB8X8t6Apf-LghBcTfbmVQp5RyUiJoMI3Jh3T9uI8NXDkRHm5FVh8Zwn4j/s320/granola_mango.jpg" width="320" /></a><br />
Combine all dry ingredients, and mix well.<br />
Add maple syrup and water, and stir/toss gently to coat the coconut/flax. <br />
<br />
Allow the granola to sit for 5-10 minutes. The flax will absorb the liquid and help create the granola clusters.<br />
<br />
Spread the granola, in an even layer, onto a lightly greased baking sheet. Do this mindfully<sup>6</sup>, to avoid breaking up the clusters.<br />
<br />
Bake in a preheated over for 30-40 minutes, or until the granola is dry and crisp.<br />
<br />
Use/gobble as desired - perhaps toss in your favorite dried fruit.<br />
It could be made more substantial by adding some sprouted buckwheat groats (prior to baking), and it would <i>still</i> be <a href="http://www.islandfoodie.com/buckwheat.htm" target="_blank">grain free</a>!<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<u>To make this <b>Raw</b>: </u><br />
<ul><li>Use regular dehydrated shredded coconut instead of the reduced fat coconut</li>
<li>Use Coconut Nectar instead of Maple syrup </li>
</ul>Follow directions as above, <i>except</i> spread the granola onto a teflex dehydrator sheet, and dehydrate at 110F for 4-6 hours, or until thoroughly dehydrated and crisp. You can also gently rotate the mixture half way through, to ensure even dehydrating.<br />
As above, feel free to toss in some dried fruit, cacao nibs, whatever your little heart desires. Soaked and sprouted buckwheat groats<sup>7</sup> can also be added to this raw version - do so prior to dehydrating.<br />
<br />
YUH-UM!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuwFBY0HXqXv3nGcx6Sza-vkGgMJOxNfMzd2b4eM-cm2rsH4RMOO3RDwka7vSGrG-pZiuZj2hyphenhyphenXwD_JyfHyFpvqSAM2rRi6wOmAw9487wKwlUxXnpgl4HVct07zqWF-QlX5pil3utZKnV/s1600/granola.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTuwFBY0HXqXv3nGcx6Sza-vkGgMJOxNfMzd2b4eM-cm2rsH4RMOO3RDwka7vSGrG-pZiuZj2hyphenhyphenXwD_JyfHyFpvqSAM2rRi6wOmAw9487wKwlUxXnpgl4HVct07zqWF-QlX5pil3utZKnV/s640/granola.jpg" width="550" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw version w/Sprouted Buckwheat & Raisins</td></tr>
</tbody></table><br />
<br />
<span style="font-size: x-small;">1. Surprise!!!</span><br />
<span style="font-size: x-small;">2. </span><span style="font-size: x-small;">In case you were wondering.</span><br />
<span style="font-size: x-small;">3. Oh boy. Is this <a href="http://www.cucinalibera.com/2012/02/chocolate-covered-strawberry-cookies-v.html">becoming a trend</a>?</span><span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">4. With your fave non-dairy "milk" obviously :-)<br />
5. Really though, any cereal will get soggy if left too long.</span><br />
<span style="font-size: x-small;">6. Uh... I guess that's my yogini brain talking. </span><br />
<span style="font-size: x-small;">7. I haven't posted a recipe/directions for soaking and sprouting buckwheat, as of the time of this post, but I could :-)</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2tag:blogger.com,1999:blog-4268459408571855193.post-39216130940653979382012-02-12T00:22:00.008-06:002012-03-21T17:17:29.711-05:00Chocolate Covered Strawberry... Cookies? - V-Day "Double Header"I will try to keep the rambling to a minimum, so we can (finally) get to the recipe(s) I keep promising to post.<br />
I so wanted to post this yesterday, but the day got away from me. I then tried to post this morning, but I ran out of time before I had to head out to teach, then yoga, then yoga teacher training...<br />
<br />
Uh... better late than never?<sup>1</sup> <br />
<br />
So V-Day is soon approaching, and although, I'm not really one to get swept up in the "festivities", I thought I would step out of my box, and create a V-Day themed treat. <br />
<br />
The idea that popped into my head was ridiculously simple - a classic V-Day sweet, but with a little twist. It's even simple enough to make with kiddos... Oh, and also I made TWO versions: a <i>baked</i> version and a <i>raw food</i> version.<br />
<br />
Yep. Not only did I make a V-Day recipe, but I took it a (small) step further and made two. How's that for stepping out of my (heart-shaped<sup>2</sup>) box?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG9o3EaemNDYciOMrMclO0US_0zvvNUveyDCsmQ_0Zpc7HL3_DTfQHhJsHFI1KmdL0cFt_g3fe5_c3q9k6wx9LRmbi1X4AXHgzMeNTEKtOlKpEs3OOfXnereAAOiO2BGuCRPTrJHxoCep/s1600/choc_strawberry_cookies1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixG9o3EaemNDYciOMrMclO0US_0zvvNUveyDCsmQ_0Zpc7HL3_DTfQHhJsHFI1KmdL0cFt_g3fe5_c3q9k6wx9LRmbi1X4AXHgzMeNTEKtOlKpEs3OOfXnereAAOiO2BGuCRPTrJHxoCep/s640/choc_strawberry_cookies1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><<<-----Baked Raw----->>></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><br />
For the baked version, I simply used my basic shortbread recipe, topped with 100% fruit strawberry preserves, and homemade chocolate.<br />
<br />
The raw version is a teensy bit more involved, but still surprisingly simple - you will need a <a href="http://www.blogger.com/%3Ca%20href=%22http://www.amazon.com/gp/product/B00179DCCQ/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B00179DCCQ%22%3Edehydrator%3C/a%3E%3Cimg%20src=%22http://www.assoc-amazon.com/e/ir?t=cucilibe-20&l=as2&o=1&a=B00179DCCQ%22%20width=%221%22%20height=%221%22%20border=%220%22%20alt=%22%22%20style=%22border:none%20%21important;%20margin:0px%20%21important;%22%20/%3E" target="_blank">dehydrator</a>, though. I was thinking about ingredients for a raw, <i><b>nut free</b></i> shortbread cookie; when it finally struck me, I thought it was so obvious, I could scarcely believe I'd had to stop and think... Coconut (obviously) and FLAX!<br />
<br />
I layered the strawberry after the cookies were finished baking/dehydrating. However, feel free to spread the strawberry preserves on the cookies half way through baking/dehydrating to create a more solid strawberry layer.<br />
<br />
<br />
So which one should go first? Hmmm.... OK; Baked.<br />
<br />
<u><b>Chocolate Covered Strawberry Cookies</b></u><br />
<span style="font-size: x-small;"><i>(makes 12-14) </i></span><u><b><br />
</b></u><br />
<ul><li>3/4 Cup (85g) Sorghum Flour</li>
<li>1/4 Cup (30g) Tapioca Flour</li>
<li>3 Tbsp (30g) Coconut Palm Sugar</li>
<li>1 tsp Baking Powder (or <a href="http://www.cucinalibera.com/2011/12/chocolate-cherry-chunk-cookies.html">DIY</a>) </li>
<li>1/4 tsp Sea Salt</li>
<li>1 Chia Egg (1T ground chia + 3T filtered water)</li>
<li>3 Tbsp (45g) Earth Balance Coconut Spread(softened)</li>
<li>2 tsp Vanilla Extract</li>
<li>100% fruit Strawberry Preserves</li>
<li>Easy Chocolate - see recipe below (you can also melt down 3/4 cup of Semisweet Chocolate Chips)</li>
</ul>Oven 325F/160C<br />
<br />
Prepare your chia egg, and set aside.<br />
<br />
In a mixing bowl, thoroughly combine the first 5 dry ingredients. <br />
<br />
Add the chia egg, earth balance and vanilla, and mix well. The dough should be smooth but somewhat stiff. Cover the bowl, and place it in the refrigerator to chill for 20-30 minutes.<br />
<br />
While your dough is chilling, you can prepare your chocolate (or melt your chips using a double boiler):<br />
<blockquote class="tr_bq"><a name="easychoc" id="easychoc"><u><b>Easy Chocolate*</b></u></a><br />
<span style="font-size: x-small;"><i>(enough to top 12 average-sized cookies)</i></span> <br />
<ul><li>1 1/2 Tbsp (20g) Extra Virgin Coconut Oil</li>
<li>4 Tbsp (20g) Unsweetened Cocoa or Raw Cacao Powder</li>
<li>2 Tbsp (40g) Raw Coconut Nectar or Agave (OR 20 drops of liquid stevia, and increase coconut oil to 2T)</li>
<li>Pinch Sea Salt</li>
</ul>Gently warm coconut oil, until it becomes liquid (if it isn't already). <br />
Stir in the sweetener and a pinch of salt. Then add the cocoa powder and stir until the sauce is smooth and even.</blockquote><br />
Remove half of your chilled dough from the fridge, and place between two sheets of parchment paper. If you prefer, you can also lightly dust a work surface (and rolling pin) with tapioca flour.<br />
Using a rolling pin, roll out the dough to approx. 1/4" thickness.<br />
<br />
Remove the top layer of parchment, and cut out the cookies, using a heart-shaped cookie cutter (or any shape you like, really). Peel away the excess dough, and roll it into a ball to re-use.<br />
<br />
Repeat the process, until all of the dough has been used. While working, pop the dough in the fridge for a bit, if it gets too soft and sticky.<br />
<br />
Carefully transfer the cookies to an ungreased baking sheet, and bake for 10-12 minutes or until lightly browned. Don't overbake. The cookies will continue to firm up as they cool.<br />
<br />
Once the cookies are cooled, spread an even layer of strawberry preserves over the tops of the cookies, and then drizzle/spoon/pour your chocolate over the preserves.<br />
Chill the cookiesin the fridge for a few minutes, to allow the chocolate to solidify.<br />
<br />
<b>Enjoy!</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB6bTGkt7t5J8iHU6pu9t467QBSpXku3BM2Cnw9QCQFjapZos4xU1OkwMgFmm-pck7w9u5UG8-4og4Y5t9l-goQPwK9t2pAM08iAfcJtnVIXTI_XqjGndqntAoSGuf4rhqJONbKMx91Bo/s1600/choc_strawberry_cookies.jpg" imageanchor="1"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSB6bTGkt7t5J8iHU6pu9t467QBSpXku3BM2Cnw9QCQFjapZos4xU1OkwMgFmm-pck7w9u5UG8-4og4Y5t9l-goQPwK9t2pAM08iAfcJtnVIXTI_XqjGndqntAoSGuf4rhqJONbKMx91Bo/s640/choc_strawberry_cookies.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<span style="font-size: x-small;">*Easy Chocolate can be used right away as a sauce, or spread onto parchment paper and chilled for a solid chocolate treat. </span><br />
<span style="font-size: x-small;">If drizzled over a yummy vegan frozen dessert, it will also solidify into a crisp chocolatey shell.</span><br />
<br />
Aaaaaand.... here we go! Recipe #2:<br />
<br />
<u><b>RAW Chocolate Covered Strawberry Cookies</b></u><br />
<span style="font-size: x-small;"><i>(makes 12)</i></span><br />
<br />
<i>For the cookies...</i><br />
<ul><li>1/2 Cup (40g) Shredded Coconut</li>
<li>1/4 Cup (25g) Golden Flaxseeds (or 1/2 cup golden flax meal)</li>
<li>1 small (100g) Apple (any variety you prefer; peeled) </li>
<li>1 1/2 Tbsp (30g) Coconut Nectar</li>
<li>1 tsp Vanilla </li>
<li>1/4 tsp Sea Salt</li>
</ul><i>For the Raw Strawberry "Preserves"...</i><br />
<ul><li>2 Cups (200g) Strawberries</li>
<li>1/4 Cup (40g) Dates </li>
<li>2 Tbsp (10g) Ground Chia</li>
</ul><i>For the<b> Easy Chocolate</b> - prepare as above using Raw Food Options.</i><br />
<br />
Dehydrator 110F/44C<br />
<br />
In a <a href="http://www.amazon.com/gp/product/B003YLEXBO/ref=as_li_tf_tl?ie=UTF8&tag=cucilibe-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B003YLEXBO" target="_blank">mini blender</a>, using the grinder blade, process the coconut and flax seeds together until they reach the consistency of a slightly coarse flour. A coffee mill will also work for this step.<br />
Pour the mixture into a mixing bowl<br />
<br />
Peel and chop the apple. Add the apple to food processor along with the coconut nectar, vanilla and salt, and puree until very smooth.<br />
<br />
Add the apple puree to the "flour" mixture, and mix well. Let the batter sit for a few minutes to allow the flax to thicken it into more of a dough.<br />
<br />
Shape your cookies onto the dehydrating sheet/teflex sheet using this method:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgPxREOnPxC0pm75VN5sOfXI40vs55L5KDeZ-4PfvXXWu1LLpx9Sk-P53YncjzjcrFNBK6Yt6a13O_0KoXRH9PtPgnuzoJHRfZRI4HO1p0gr1h9CDZA0RrxdQ_DYz0Nv9pJ2Xh9yRsl-y/s1600/choc_strawberry_cookies_rawprep.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgPxREOnPxC0pm75VN5sOfXI40vs55L5KDeZ-4PfvXXWu1LLpx9Sk-P53YncjzjcrFNBK6Yt6a13O_0KoXRH9PtPgnuzoJHRfZRI4HO1p0gr1h9CDZA0RrxdQ_DYz0Nv9pJ2Xh9yRsl-y/s400/choc_strawberry_cookies_rawprep.jpg" width="238" /></a></div><br />
Place a cookie cutter onto the dehydrator sheet, and spoon a small amount of dough into the cutter. The amount will depend on the size of your cookie cutter. You want enough to form 1/4" thick cookies.<br />
<br />
Spread the dough evenly inside the cutter. You'll initially have to guestimate the thickness, but after two or three, it'll be a cinch.<br />
<br />
Gently lift the cutter from the cookie, and repeat with the rest of the dough.<br />
No need to be generous with the spacing; the cookies can be placed pretty close together, provided they're not touching.<br />
<br />
Dehydrate for 8-12 hours. The cookies should be fairly firm, but still soft in the center and a bit tacky on the bottom.<br />
<br />
Gently - <b><i>very</i></b> gently - loosen the cookies from the sheet and turn them over. Transfer the cookies to a mesh dehydrator sheet (still top side down), and dehydrate for 8-12 more hours.<br />
If you don't have a mesh sheet, they can be left on the teflex sheet or placed directly onto the dehydrator tray.<br />
<br />
The cookies will be crisp outside and a bit soft inside; I like them that way, but if you prefer a crisper cookie, just dehydrate them for an extra couple of hours.<sup>3</sup><br />
<br />
Once your cookies are ready, prepare the Raw Strawberry Preserves by combining strawberries, dates and ground chia in a food processor or high powered blender until smooth. Set the mixture aside to thicken, while you prepare the Easy (Raw) Chocolate.<br />
<br />
Just like the baked cookies, spread an even layer of raw strawberry preserves over the top of the cookie, then drizzle/spoon/pour your chocolate over the preserves. Chill the cookies in the fridge for a few minutes, to allow the chocolate to solidify.<br />
<br />
<b>Enjoy!</b><br />
<br />
<br />
I prefer the cookies with the "chocolate covered strawberry" on the top, although I did toy with a sandwich version, which was pretty good.<br />
If that idea strikes your fancy, simply spread the strawberry and chocolate onto the bottom side of a baked cookie, and cover with another cookie - bottom side down - , so that the tops of the cookies are facing the world.<br />
For the raw cookies, do the same thing, but make the sandwiches top side in.<br />
<br />
<b>Mmm-Mmmmmm....</b><br />
<br />
<br />
<span style="font-size: x-small;">1. Yes; that may be trite, but it sorta makes me feel better.</span><br />
<span style="font-size: x-small;">2. TWO references in one - much like this post.</span><br />
<span style="font-size: x-small;">3. Seriously though, you've already been waiting nearly 24 hours. I guess, at that point, two more hours won't matter, but <i>I'd </i>rather eat some cookies.</span>Alessandrina @CucinaLiberahttp://www.blogger.com/profile/11314471482133349271noreply@blogger.com2