Brunch Dish Melon Avocado Salad with a Balsamic Rose Glaze 2 Recipes with Cantaloupe & Rose Water. Ingredients: 1/4 of a Cantaloupe 1/4 cup of Non-Dairy Yogurt 1/2 Large Avocado 5 Strawberries a handful of chopped Mint Balsamic Rose Glaze Ingredients: 1 tablespoon of Balsamic Vinegar 1 tablespoon of Maple Syrup 1 teaspoon of Rose Water a pinch of Cinnamon a pinch of salt Directions: Peel and quarter the melon. Cut the melon into wedges. Peel the avocado and cut it into wedges. Chop the mint. Put the vinegar and syrup into a small frying pan. Bring to a boil. Turn the heat down and let it simmer. Stir in the cinnamon and salt. Let the mixture reduce to a syrupy glaze. The more you reduce, the sweeter the glaze. Arrange the melon, avocado, strawberries and yogurt onto a bowl/plate. Drizzle with the glaze. Sprinkle with mint. Melon Rose Milk
Thirst Quencher Ingredients: 1/2 cup of Non-Dairy Milk 1/4 Cantaloupe (about 1 cup chopped) 1/2 tablespoon of Lime Juice 1/2 teaspoon of Rose Water Ice Cubes Sweetener to taste. Directions: Put it all into a blender. Pulse til smooth. 3-Ingredient
Baked Oatmeal Bars All you need are the first 3 ingredients for this recipe. It's easy, healthy and super delicious. It's also Vegan and Gluten-Free. I've included some optional add-ins that I feel enhance the flavor of these bars. The add-ins can be changed to a variety of items. You can add any nuts, dried fruit or spices you like. The recipe is flexible to what you enjoy or have in your pantry. Ingredients: 3 cups Gluten-Free Rolled Oats 2 Ripe Bananas 1/4 cup Natural Peanut Butter Optional Add-Ins as shown: 1/4 cup Craisins (or any dried fruit) 1/4 cup Coconut Flakes 1 teaspoon Vanilla Extract 1/8 teaspoon Sea Salt 1/8 teaspoon Cinnamon 1/8 teaspoon Nutmeg Directions: Pre-heat the oven to 350 degrees Fahrenheit. Lightly grease or line a 9 x 9 inch square baking dish. Mash the banana and peanut butter together til it's almost liquid-like. Stir in any add-ins you want. Add the oats and stir them in. Put the mixture into the baking dish and pat it down til it's nice and flat. Add any toppings you might want to have. I topped with coconut flakes. Bake for 30-35 min. Let the baking pan cool, then cut the whole thing into bars. "Mac and NOT-cho Cheese"
(A Vegan & Gluten-Free Version) Basic Vegan Cashew Cheese Ingredients: 1 cup of Cashews (soak them for a few hours) 1/4 cup of Almond Milk (water, veggie broth or other non-dairy milk if you prefer) 2 tablespoons of fresh Lemon Juice 1/4 cup Nutritional Yeast 1 teaspoon of Mild Yellow Miso 1/4 teaspoon of Sea Salt Optional addins for the Not-cho cheese as shown: 2 cloves of Garlic 1/4 tsp of Cumin 1/4 tsp of Cayenne powder 1/4 tsp of Turmeric Pasta: 6 cups of Gluten-Free Pasta Salt & Pepper to taste. Directions: Soak the cashews up to 24 hours. The longer you soak them, the creamier the cheese will be. Put all the basic cheese ingredients into the food processor or blender. Pulse til you get the consistency you want. It could take as long as 10 min if you don't have a high-powered food processor or blender. Add the rest of the ingredients and pulse til its all well combined. Cook and drain your pasta. Add the cheese to the pasta. Mix until well combined. I topped it with Black Pepper. NOTE: If you skip the water, then you'll have a cheesy mixture that's shakeable. Once you add the water, it goes from dry cheese to queso. How much water you use will depend on how creamy you want it to be. In my cheese, I soaked the cashews overnight and used almond milk instead of water. If you want it to be creamier as you mix it into the pasta, you can add more milk or vegetable broth. A Vegan Lent Classic Mexican Style Fava Bean Soup Caldo de Habas Para Cuaresma This is a very healthy soup that is popular during lent in Mexico. Ingredients: 1.5 cups of Dry Fava Beans 24 Grape Tomatoes 4 Celery Ribs 2 Carrots 2 cloves of Garlic 1 Onion 8 cups of Vegetable Broth 1/4 teaspoon of Cumin 1/4 teaspoon of Turmeric 1 teaspoon of Mexican Oregano (whole) 1/4 cup of chopped Cilantro Salt to taste Directions:
Soak the beans separately overnight so they'll be easier to cook the next day. When it's time to cook, rinse the beans well and put them to simmer in 8 cups of veggie broth. It'll be about 15-30 min if you pre-soaked, up to an hour if you didn't. Simmer til they soften up. Skim the surface of the soup if you have any foam. After the beans soften up, take your potato masher and mash the beans a little to thicken up the soup. You mash it as much as you like. Chop the onion, carrots and celery into bite sized pieces. Mince the garlic. Add the onion, garlic, carrot, celery and spices to the pot and simmer for about 20 min. Turn off the heat. Add the chopped tomatoes and cilantro at the end. Top with a little extra fresh cilantro when serving. Note: If you like your soup being thicker and creamier, then use less water. I happen to like a lot of broth but the traditional dish tends to be a bit thicker. Lupe's Kitchen Corner: Gluten-Free Low-Carb "Huaraches de Nopal" (Vegan Mexican Cactus Sandals)3/4/2016
Gluten-Free Low-Carb Cooking Huaraches de Nopal Vegan Mexican Cactus Sandals Huarache Ingredients: Nopales (Cactus Paddles) Salt Coconut Oil Optional Toppings: (as shown) Refried Beans Arugula Tomatoes Onions Cucumber Radishes Avocado Cilantro Salsa Directions:
Clean the cactus paddles of any thorns that might still be on. Be careful and use a knife to slice them away if you see any. I usually buy them cleaned but like to double check. Be careful, cactus thorns can really sting. Wash the paddles well. Put the cactus into a bowl and coat them with salt. Leave them in the salt mixture for a good 30 min or more. Cactus paddles tend to have a sticky snotty liquid that oozes out. Salting them pulls it all out. When your ready to cook them, rinse them out and you'll find that a lot of that mucous liquid will be gone. Take your frying pan and add the coconut oil. Pan fry the paddles til they're a little charred. Add any toppings you like. It's basically a flat taco. Coconut Yogurt Pancakes
with Rose Berry Sauce Pancake Ingredients: 2/3 cup of Coconut Yogurt 1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water) 1/2 cup of Gluten-Free Rolled Oats 1 teaspoon of Baking Powder 1/4 teaspoon of Vanilla Extract a pinch of salt Rose Berry Sauce Ingredients: 1/2 cup of Mixed Berries 1 teaspoon of Rose Water 1 tablespoon of Maple Syrup Pancake Directions: Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min. Put all the pancake ingredients into a blender. Pulse til creamy smooth. Let the mixture sit for 20 min. Take a frying pan and heat up a little oil. Put a dollop of the mixture in the middle and let it cook til you see it bubble. Flip and cook through. Repeat. I made 6 pancakes with this recipe. **Note: Do not make the pancakes large, these are palm sized pancakes. They will be hard to flip if you try making them too large.** Rose Berry Sauce Directions: Put all the ingredients into a pan and lightly warm up the mixture. It won't take long. You want the berries to be warmed through but not overly cooked. |
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