NO Cheese No Oil Pizza
Fresh pizza dough
NO Cheese No Oil Pizza
Fresh pizza dough
Sugar Free Baked Sliced Apples
This is my new favorite sweet treat to satisfy my cravings with. The recipe is so simple. You will think your eating apple pie with out the fat and sugar. Try it with vanilla coconut ice cream. YUM!
6 apples, washed and cored. Sliced about 1/4 inch thick. (I used melrose and honey crisp apples)
1 1/2 cup water
1 heaping tablespoon of cinnamon or pumpkin pie spices
2 Tablespoon maple syrup (optional)
Place the sliced apples in glass pyrex 9x12 pan. Add the water and spices, toss until well mixed. Bake at 350 degree for 30 minutes, tossing twice. Add the maple syrup at the end and toss again. Bake for 10 minutes longer or until done.
Mixed Vegetable and Farro Soup
3 tbsp olive oil or use water
2 celery ribs, thinly sliced
1 medium onion, thinly sliced
1 medium leek, white and pale green parts only, sliced thin
1 cup farro, rinsed (or wheat berries, brown rice)
2 tbsp tomato paste
2 quarts water
1 15 oz can of borlotti or pinto beans, drained and rinsed. I used chickpeas in the picture.
2 carrots, halved and sliced thin
6 oz mushrooms sliced thin
1 1/2 cup frozen peas
salt and pepper
2 tbsp fresh basil thinly sliced.
In cast iron casserole, heat the oil or water with the celery, onion and leeks and cook over medium heat, stirring a few times, until soft. 5 minutes. Add farro and tomato paste and cook, stirring till grains are coated and shiny. 30 seconds. Add water and the beans, bring to a boil. Simmer over low heat for 30 minutes. Add the carrots, cover and cook over low heat until the carrots are tender. 30 minutes. Add peas, cover and cook until tender 5 minutes. Season salt and pepper top with basil and serve.
Blueberry Coffee Cake
Serve this for guest, they will not believe it is vegan. Also can make the day ahead and bake the next morning.
1/4 cup spelt flour
1 cup pecans chopped coarsely
1/2 cup coconut sugar or brown sugar
1 tbsp cinnamon
1/2 tsp nutmeg
3 tbsp canola oil or coconut oil
2 cup spelt flour ( I mixed barely flour with it)
1/2 cup sugar tsp baking powder
1/4 cup brown sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup soy, almond or rice milk
1/2 cup canola oil
1 tbsp white or apple cider vinegar
2 tsp vanilla
2 cups blueberries fresh or frozen (raspberries too)
Make the topping in medium bowl, combine flour, pecans, brown sugar, cinnamon and nutmeg. Add oil and toss with 2 forks until it is crumbly
Preheat oven to 350 degrees. Lightly grease a 8 inch square pan.
In large bowl, mix all the dry ingredients together. In separate bowl, whisk milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix. Gently fold in blueberries.
Fill pan with the batter and evenly sprinkle with the topping. Bake for 40 minutes uncovered. Then cover with foil and bake for 10 minutes. Cool and slice.
Everyday Green Drink for on the go!
I use the Vita-Mix for this recipe. Any left over put into a jar with tight fitting lid and store in the fridge for one day.
1 Tbsp. chia seeds
2 kale leaves, stem out
2 stalks celery cut into quarters
1 small kirby cucumber
1 small knob of ginger
1-2 Tbsp lemon juice
3-4 small pieces of pineapple frozen
2 cups water or green tea (or combo)
Put the softest ingredients in bottom of Vita-Mix . Start on low and gradually move up to high.
Potato, Celery Root and Sunchoke Soup
2 garlic cloves, chopped
3 Tbsp. olive oil
1/2 leek diced
3 sunchokes, peeled and chopped
5 redskin potatoes, peeled and chopped
1 medium celery root, peeled and chopped
1 quart Vegetable broth or Faux chicken broth
1/3 cup coconut milk, ( I used the coconut beverage milk)
Salt and pepper to taste
2 sprigs fresh thyme
Saute leeks and garlic in oil for about 2-3 minutes, do not brown. Then add root vegetables, thyme and salt/pepper and sauté for another 2 minutes.
Add stock, enough to cover and bring to boil. Cover with a lid and simmer for 30 minutes and then puree in food processor or Vita-mix. Add coconut milk and taste for seasoning.
Serve with a garnish of thyme and drizzle of olive oil.
1 bag shelled edamame, cooked to directions and cooled
4 ears of fresh corn cooked and cut off cob
1 red pepper chopped small
1/2 medium red onion chopped small
1/4 cup fresh dill and chives, minced
2 limes juiced
salt and pepper to taste
1-2 Tbsp. olive oil (optional)
Toss everything together in large mixing bowl. Serve and enjoy!