May 2012


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Listen, why not breakfast for dinner !!! Here is a great vegetarian friendly recipe with some alternative ideas, like a sandwich! Americans come from a place where breakfast takes on many forms. Some would say it is the grab and go meal of the day, coffee and a brioche.  Breakfast is a meal defined by choices! A savory omelet or pancakes doused in sweet maple syrup or a veggie frittata. Why not try mixing the two Breakfast for Dinner 🙂

Try this delicious combination of caramelized onion jam, avocado, and fresh tzatziki…yummy !

GF Vegan Waffles

1 cup sorghum flour

½ cup rice flour

¼ cup potato starch

¼ cup tapioca starch

1 tsp xanthan gum

4 tbsp organic

Granulated sugar

4 tsp baking powder

¾ tsp salt

5 tbsp olive oil

1 tsp vanilla extract

½ cup coconut cream

1 ½  cups water

 

Begin by sifting together all dry ingredients. Add in olive oil, vanilla extract, coconut cream and water. Gently mix until all ingredients are combined. Heat waffle maker and pour in batter accordingly, about 1 ¼ cup batter per waffle. Serve with fresh raspberries and syrup.

You can also use this batter for crepes!

 

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Mushroom Caviar on GF Crostini

1 tablespoon extra virgin olive oil

4 scallions green onion chopped

½ lb portabella mushroom cut in 1 ½ inch pieces

5 medium garlic cloves, coarsely chopped

½ teaspoon fresh thyme leave, chopped

2 teaspoons fresh lemon juice

4 teaspoons balsamic vinegar

¼ teaspoon fresh ground black pepper

In a large saucepan over medium heat, add 1 teaspoon of olive oil and sauté onion for 2 minutes. Set aside. Heat the remaining oil. Add mushrooms, garlic, and thyme; sauté until tender. You can put mixture in to a food processor for real caviar texture or leave as is. Return the mushrooms to the pan. Add lemon juice, vinegar, and pepper. Sauté over medium high heat until the slightly crisp.

Serve on toasted gluten free bread drizzled with truffle oil . Enjoy

This exotic little salad is great for a quick lunch or as a side dish. Easy and healthy ,toss with some peanut sauce and you are on your way:)

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Vegan Chocolate Pudding

3 tablespoons cornstarch

2 tablespoons water

1 ½ almond milk

½ teaspoon vanilla extract

¼ cup raw sugar

¼ cup unsweetened cocoa powder

In small bowl, combine cornstarch and water to form a paste. In large saucepan over medium heat, stir together almond milk, vanilla, sugar, cocoa and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue to cook and stir until mixture thickens. Remove from heat. Pudding will continue to thicken as it cools. Let stand for five minutes, and then chill in refrigerator until completely cool. Serve with non-dairy whipped cream!

Vegan Chocolate Chip Cookies

1 cup sorghum flour

½ cup GF millet flour

½ cup GF buckwheat flour

¼ cup tapioca starch

1 tablespoon arrowroot starch

1 teaspoon xanthan gum

1 teaspoon sea salt

1 teaspoon baking soda

1 ¼ cup organic light brown sugar

¼ cup organic white cane sugar

3/4 cup light vegetable oil

1 tablespoon Ener-G Egg Replacer beaten with ¼ cup warm water till frothy

2 tablespoons warm water

1 tablespoon bourbon vanilla extract

3 oz vegan chocolate chips

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. In a bowl combine all wet ingredients and set aside.  In a separate bowl mix all dry ingredients. Next add the dry ingredients a little at a time and beat the batter for two minutes Last add in the  chocolate chips; stir by hand to combine. Cover and chill the dough for one hour. Form the dough into 18-20 balls. Place on the lined baking sheet and press down lightly. Try not to make them too  flat or the cookies will spread .

Bake approximately 14 minutes. The cookies will look golden- but still feel soft to the touch.

Cool cookies on a wire rack.

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