|30 August, 2014||Posted by Racine Verwolf under Featured, Recipes|
Black bean burrito bowl with caramelized onion and mushroom miso aoili.
1.5 C. Cooked, or 1 can black beans
2 C. Cooked wild or black rice, or quinoa
1 large onion, any variety you like
3 baby Bella mushroom caps
As many handfuls of fresh spinach add you want
1/3 C. Vegan mayo
1 T. Sweet white miso
2-3 garlic cloves, minced
1 T. Liquid Amino’s or tamari
Cut and slice your onion and 1 mushroom cap. Cook mushroom and half the onion in a pan over high heat with a splash of water until onion becomes caramelized and mushroom is soft. Put onion, mushroom, vegan mayo, 1 garlic clove and miso in blender and blend until smooth. Add water or veggie broth if it’s too thick, and salt to taste. Set aside.
In a large skillet, cook remaining half onion and mushrooms until lightly browned and soft. Add garlic and cook another minute, then add beans and rice and tamari. Toss together and add spinach to skillet. Cook over medium-high heat until spinach is wilted. Serve in bowls and pour Aoli over top.
|13 August, 2014||Posted by Racine Verwolf under Featured, Recipes|
Raw kelp noodles with sunflower “cheese”. Served with grain-free sprouted lentil flat bread and sweet potato fries.
1/2 package of raw kelp noodles, rinsed and cut
Baby kale or spinach
3 – 4 T. Sunflower “cheese” sauce
To make cheese sauce:
Soak 3/4 C. raw sunflower seeds for at least 20 minutes; rinse and drain.
Andd sunflower seeds to blender with:
3/4 C. water
3 T. Nutritional yeast flakes
1 T. White miso
1 Garlic clove, minced
1 t. Turmeric
1 T. fresh, or 1/2 t. dried parsley
Blend until creamy. Pour a few tablespoons over noodles. Reserve the rest for additional pasta sauce; or mix in your favorite salsa to make queso!
|10 August, 2014||Posted by Racine Verwolf under Featured|
Sweet cinnamon skillet socca bread
1 C. Besan flour (also called Chickpea or Garbanzo bean flour)
3/4 C. Non-dairy milk of choice
1 t. Cinnamon
1/2 t. Baking powder
1/4 t. Salt
1 Packet of Stevia
1 t. Coconut oil, divided if using small skillets
Preheat oven to 375.
Combine all ingredients except oil.
You can either use one large cast iron skillet, or two small ones. I make this for my two boys using their 5” cast iron skillets and they love eating it right out of the warm skillet. Place oil in the skillet, and put the skillet(s) in the oven while preheating to melt the oil.
Take your skillet(s) out of the oven and pour the Socca mixture in.
Bake for 15-20 minutes, until a fork stuck in comes out clean.
Top however you want! I topped these with a dollup of peanut butter, coconut and buckwheat crispies (soaked and dehydrated buckwheat groats)
Vegan “cream cheese” frosting, peanut butter and jelly, chocolate sauce and coconut shreds, or coconut butter, chopped pecans and extra cinnamon would all taste fantastic. This is a simple and subtly sweet gluten-free pancake like bread and is great for breakfast or dessert.
|9 August, 2014||Posted by Racine Verwolf under Featured|
Loaded gluten free oat cookies – perfect for dessert or breakfast!
4 Ripe bananas, mashed
2 C. Rolled oats, processed in your blender to a course flour
1 t. Cinnamon
1 t. Baking powder
1/2 t. Baking soda
1/4 C. Raw sunflower seeds
1/4 C. Raw pumpkin seeds
1/2 C. Raisins or dried cherries
1 Medium sized apple, chopped into small chunks
1/3 C. Non-dairy chocolate chips
Preheat oven to 375. Mix all ingredients in a large bowl. Form large cookies on a parchment lined baking sheet (I like to make these about the same size as I’d make a veggie burger- Big!)
Bake for 15-17 min. These are gluten free and refined sugar free, using only bananas as sweetener. Enjoy them as a guilt-free afternoon snack, or a convenient and filling on-the-go breakfast option!
|25 July, 2014||Posted by Racine Verwolf under Featured, Recipes, Recipes|
Almond and coconut no bake fudge brownies
I’ve been tweaking this recipe for years; it’s always been my favorite dessert but this version is tops. Seriously, stop whatever you’re doing and go make these right. now.
2 C. Almonds
2 C. Dates
1/3 C. Raw cacao powder (or regular cocoa powder)
1/3 C. Unsweetened shredded coconut
1/4 t. salt
1-2 T. Brown rice syrup – You can sub maple syrup, but I like the way the brown rice syrup holds these together
1/2 C. creamy peanut butter (or any nut butter you like!)
1/2 C. Coconut butter (I make my own by processing unsweetened coconut shreds in my food processor until it becomes like buttah. Yum.)
1 1/4 C. Non-dairy chocolate chips or good quality dark chocolate bar, chopped
Line an 8×8 pan or 9” pie plate with wax paper or aluminum foil.
Put the almonds, dates, cacao powder, coconut shreds, brown rice syrup and salt in your food processor and process until everything is chopped and mixed and relatively dough-like. Press mixture into the bottom of your pan.
Melt together the peanut butter, coconut butter and chocolate chips until smooth. Pour over the almond mixture and refrigerate until set. Give it a few hours, at least.