|5 September, 2014||Posted by Racine Verwolf under Featured, Recipes|
Sunshine spinach salad
Orange or clementine slices
Yellow or orange sweet bell pepper, diced
Unsweetened coconut flakes
Sweet miso dressing
Equal parts white miso, apple cider vinegar and agave or coconut nectar. A spoonful of tahini, a dash of cracked pepper and water to thin to your liking.
|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!
|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.
|22 July, 2014||Posted by Racine Verwolf under Featured, Recipes, Recipes, Uncategorized|
I was just going to post my newest favorite granola recipe, but after receiving questions about oats from a couple of different friends, I decided to share some of my favorite ways to enjoy them.
My favorite type of oats to eat hot are organic steel-cut oats. I put two cups of oats and just under five cups of water in my rice cooker at night, set the timer, and in the morning, hot delicious oatmeal is waiting for me. Magic. If you don’t have a rice cooker, I highly recommend looking into getting one. My current little beauty is a Zojirushi and I’m sort of in love with it. It never boils over, keeps everything clean and tidy, has multiple timer settings for mindless cooking, and cooks grains perfectly every time with ease. End rice cooker commercial. I typically cook the oats in slightly less water than called for, and then add some non-dairy milk right before serving.
Standard steel-cut oats with maple syrup, dried figs, crispy buckwheat, unsweetened coconut shreds and chia seeds
I’ve heard of people getting bored with or burnt out from oatmeal and I just completely cannot relate. The trick is to keep the garnish and mix-in combinations fresh, and not be afraid to try something new.
In the fall, I particularly love mixing in pureed pumpkin or carrot, cinnamon, cloves, nutmeg, raisins and walnuts (this recipe is nearly three years old, and as simple as it is, it’s still one of my favorites!) Figs, bananas, chia and flax seeds, nut or seed butters (tahini oats, anyone?!) homemade chia jam, coconut, dried or fresh fruit, nuts and seeds of pretty much every kind are fair game to keep your bowl interesting. I use minimal sweetener to taste and really like using stevia because of it’s non-existent glycemic index.
A jar full of oats covered in non-dairy milk and left in the fridge to turn into mush overnight has become a sort of phenomenon lately, and I love that! This stuff is great; but I feel like you need to implement a few tricks to make it truly enjoyable.
For overnight oats, I use organic rolled oats. I like to pulse the oats in the blender a few times to process them a bit, I’ve found this helps them soften up better while soaking. 1/2 C. oats makes a good size serving, and I use 1 C. of non-dairy milk per 1/2 C. of oats.
Once your oats are processed, put them in a mason jar, add in whatever seeds, nuts or dried fruit you want (and cinnamon, always cinnamon!), pour in the milk and a splash of liquid sweetener, put on the lid, and stick it in your fridge. I recommend using 3 T. of chia seeds because it gels up nicely and creates a pudding-like consistency. In the morning I like to add fresh fruit and some crispy buckwheat, or puffed millet or rice cereal for some crunch. I’m all about depth of texture.
Want to kick up the flavor experience a bit? blend 1-2 T. raw cacao powder, pureed pumpkin, or 1/2 a very ripe banana with your non-dairy milk before adding it to the oats.
Now on to granola. I love coming up with fun new ways to make granola. Pumpkin is a big favorite, but harder to sell in the summer months. So, this chocolate coconut granola was born. And inhaled.
You will need:
3 C. organic rolled oats (not quick cook!)
1 C. organic buckwheat groats
1/2 C. chia seeds
3/4 C. unsweetened shredded coconut
1/2 C. sunflower seeds
1/2 C. organic, unrefined coconut oil, melted
1/2 C. coconut nectar or maple syrup
1/2 C. raw cacao powder
1/2 C. cacao nibs (optional)
Start by soaking the buckwheat groats overnight. In the morning, strain and rinse them well, until the run-off is no longer slightly slimy.
Combine everything except the cacao nibs in a large bowl and mix well. I spread my granola out on silpat sheets and dehydrate it overnight. If you’re not a weirdo hippie like me and don’t have a dehydrator, you can spread it on parchment lined baking sheets and bake at 225 for about an hour. If using, add the cacao nibs once the granola has cooled.
Add some fresh fruit and non-dairy milk for a delicious homemade cereal, sprinkle on top of coconut or soy yogurt, or just munch on it as is.
There you have it. Three of my favorite ways to enjoy oats. Not satisfied? Need yet another idea? Check out these granola bars. They are irresistible!
What’s your favorite way to eat oatmeal?