Buckwheat Porridge

I have been looking for good breakfast foods. I hit gold this weekend! It is a Raw Buckwheat Porridge recipe that I found on Oh She Glows. I made a few alterations when I made it. I didn't add any sweetener and I thought it was plenty sweet enough especially since I put fresh berries in it!

Mango Coconut Rice

So I love Mango Sticky Rice, but it has a bit too much sugar for me these days. So in order to get some of the same tastes I have been making this! I found a yummy recipe for coconut rice which has recipes for both white and brown jasmine rice. Just cook up the rice and then slice fresh mango over top and enjoy!

Cauliflower Cream Sauce

I am constantly scouting for some alternative pasta sauces.   One that I have been enjoying is this one.   It is a nice alternative to a cream sauce.


Ingredients:
1 tbsp extra virgin olive oil
3 cloves of garlic, sliced
2 tbsp dried basil  (use fresh if you can)
1/2 cup diced onion
1/4 tsp white pepper
1 head cauliflower, cut into small florets and stem diced
rice milk


Modification:
If you like pesto, an alternative is this:
4 cloves garlic instead of 3.
2 cups fresh basil leaves instead of the 2 tbsp
2 oz pine nuts (or any other nut that you enjoy)


Preparation:

Heat oil in a skillet over med heat.  Add garlic and cook until lightly browned.  Take care not to burn it or the oil will turn bitter.   Remove garlic from the oil and set aside.

Add basil and onion to the oil and cook, stirring, until translucent, about 5 min. 

Add cauliflower and stir well.  Add enough milk to cover ingredients and cover the pan.

Reduce heat and simmer, uncovered, until cauliflower is soft, 10 to 15 min.

Place cauliflower mix and garlic to a processor or blender.  Puree until smooth, adding water if necessary to achieve a creamy sauce.   Toss with hot pasta and additional fresh parsley and nuts if available.   Serve immediately.

If you are making the modified version, follow the instructions above, but toss in the pine nuts also when you are processing the mix.  

Caramel Dip

I love caramel, but since I  have been dairy free, it hasn't really been an option... until I discovered this post on "My New Roots Blog"!  I changed up her recipe a bit just because of some of my limitations and what I had in the kitchen, so please check out her post for the original recipe.


Ingredients
2 cups pitted medjool dates, soaked for at least 4 hours in water
1/4 cup nut butter (I used peanut butter, but I think it was too strong of a flavour, I think cashew, sesame, or sunflower butter would be good.)
4 tsp lemon juice
1/4 tsp sea salt
1/2 tsp vanilla powder
Soaking water as needed


Directions
1) Make sure you soaked your dates.
2) Drain dates, reserving the soak water. 
3) Add dates and all of the other ingredients except for soaking water into a food processor.   Blend on high until dates are smooth.  Add soaking water, 1 tbsp at a time until the desired consistency is reached.
4) Store in an airtight glass container in the fridge for up to a week.

Vegan Gluten-Free Carrot Macaroons

(nomeatathlete.com)

Yields 42 cookies

Ingredients:
1 cup (packed) grated raw carrots (1-2 medium sized carrots)
1/4 cup water (I used rooibos tea)
1/2 cup oil (I used 1/4 c almond oil, 1/4 c coconut oil)
2 cups unsweetened organic coconut flakes
3/4 cup sweet rice flour
1/4 tsp salt
1 tsp alcohol-free vanilla extract
2 tbs agave nectar
chocolate chips, melted (optional)


Instructions:
Preheat the over to 350 degrees.

Mix all the ingredients together except for the chocolate in a large bowl.

Line cookie sheet with parchment paper. Wash hands and roll the mixture into balls, slightly smaller than golf balls.

Place balls on pan 2 inches apart and bake for 30 minutes. Use a spatula to remove the macaroons from the pan.

If desired, drizzle melted chocolate over the macaroons with a fork.

Warm Sticky Figgy Pudding

Yields 24 cupcake size portions

Ingredients:
1 cup chopped dried pitted dates
1 cup chopped died figs
1 cup water
1 cup brandy
1 tsp baking soda
7 tbsp butter substitute (5 tbsp earth balance 2 tbsp coconut oil)
1 cup sugar
2 tbsp ground chia seeds, 6 tbsp water mix and let sit for 5-10 min
2 1/2 cups gluten free flour
1 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp cocoa powder
1 cup chocolate chips


Instructions:
Preheat the oven to 350 degrees F.

Add the dates, dried figs water and brandy to a medium saucepan and bring to boil over medium heat. Remove the pan from the heat and stir in the baking soda. Let cool for about 5 minutes, then add to a blender and puree.

Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs and beat well. Fold in the flour, spices, cocoa the pureed date mixture and the chocolate chips.

Put the mixture into a muffin pan, filling halfway to 3/4 full. Put in the oven and bake for 20 to 25 minutes.

Remove the pan from the oven and let stand for 10 minutes. May be served in the paper/foil or unmolded onto a small serving plate.

If you want to create a hard sauce for it:
With paring knife cut a cross in the top of the puddings for the sauce. Pour the sauce into the cross in the center of each pudding, then pour more sauce over the puddings and it allow to soak in slightly. Top with fresh figs and vanilla ice cream. Serve warm.