Sunday, November 20, 2016

Easiest Chocolate Pumpkin Pudding Ever

This was so good, I made variations twice in a week.  First time, I made a pumpkin spice version for the bottom layer of large wineglasses, and then topped that with a chocolate layer using pumpkin, raw cacao and melted dark chocolate chips.     The second time, I just used cinnamon and raw cocoa - no chocolate chips and thought it was even better, so am posted the second, even easier version.

1.5 cups cooked pumpkin (i used roasted pie pumpkin, but can use canned pumpkin)
1 cup unsweetened coconut milk (or raw dairy milk or almond milk or whatever milk-like substance)
2 T maple syrup
2 tsp cinnamon
1/2 cup raw cacao powder
1 tsp vanilla

Pulse in a food processor for a few minutes until smooth.  Chill.


Friday, September 2, 2016

Green Bean and Walnut Pate

Great use for pole beans that are a little past tender.  http://mindfultable.blogspot.com/2009/07/transforming-green-beans-into-pate.html
Vegetable Walnut Pâté
1 Tbs vegetable oil
1/2 cup minced onion
1/2 tsp salt
1 1/2 cups green beans, chopped
2 hard boiled eggs
1/3 cup chopped walnuts
1 Tbs fresh lemon juice
1 Tbs mayonnaise
1 Tbs nutritional yeast
1/4 cup parsley, chopped
black pepper to taste

Heat the oil in skillet over medium heat and sauté the onions until they begin to brown (about 10 minutes). Add the chopped green beans and saute until tender and very slightly browned(another 10 minutes or so). Remove from heat.

When the beans and onions are cooled, combine them in a food processor with the rest of the ingredients and grind them into a paste. Chill and serve.

When I serve this as a pâté, I like to top it with fresh fried onions. Basically, slice up half an onion and fry the slices over medium-high heat until they're brown and crispy.

If you don't ahve nutritional yeast, you can skip it. It's harder to skip the parsley. Also don't overdo the mayonnaise or lemon juice.


Left out the mayonnaise and it was very good.  A little cayenne pepper is good too.

The original Moosewood recipe had fewer ingredients, just cooked green beans, walnuts, sautéed onion, hard-boiled eggs, 1-2 T mayonnaise, 1-2 T dry white wine, salt and pepper.

Saturday, August 13, 2016

Mint Avocado, Coconut, Chocolate Layer Squares


During the winter, I made this frequently, stored it in the freezer, and would eat a couple squares as a very satisfying snack.  While I had an idea about creating a coconut/avocado chocolate bar, google helped me find Raia's recipe (see link below), which I used as a model for mine. I like mine much more minty that Rais's and I often add mint to the chocolate layer as well.
MINT LAYER INGREDIENTS
  1. 1 avocado
  2. 1/4 c. + 2 T.  honey (frozen treats taste less sweet so sweeten to taste)
  3. 1/4 c. coconut oil, melted
  4. 1 1/2 c. shredded unsweetened coconut
  5. 2 T coconut flour (optional, but I always use it)
  6. 1 t. (or more) mint extract, (I think I have used up to 1 T. );  fresh mint leaves; or a drop or two of food-grade peppermint essential oil.  My personal favorite is a bunch of fresh mint leaves.
  7. dash of salt
CHOCOLATE LAYER INGREDIENTS
  1. 1/4 c. coconut oil
  2. 3 T. honey
  3. 1/4 c. cocoa powder
  4. 1/4 t. vanilla extract
  5. dash of salt
  6. 1 tsp mint extract (or to taste) Optional.  
MINT LAYER INSTRUCTIONS
  1. Process all mint layer ingredients (except coconut flour) in a food processor until smooth (may have some coconut flake texture).  If it seems oily, add 2 T coconut flour.  Smooth mixture into foiled-lined 8x8 or 9x9 square backing dish and place in the freezer.
CHOCOLATE LAYER INSTRUCTIONS
  1. In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into small  (1") squares. Store covered in the freezer, with  layers between parchment paper.

Note: If I don't put mint in chocolate layer, I often add sea salt to top once chocolate is almost hard.

Thanks to original recipe creator - Raia: http://raiasrecipes.com/2014/03/avocadograsshoppers.html

Friday, January 1, 2016

Coconut Macaroons

1. Preheat oven to 350 degrees. line baking sheet with parchment paper

2. Combine in bowl:

  • 1 cup fine macaroon coconut (Bob's red mill)
  • 1 TBSP red macs powder (pus a little more for consistency)
  • 1 TBSP melted coconut oil
  • 2 TBSP maple syrup
  • 2 tsp vanilla extract

3. In separate bowl, beat until stiff

  • 2 egg whites with pinch of salt

4. Fold stiffened egg whites into coconut mixture.
5. Drop tablespoon size balls onto baking sheet.
6. Bake about 15 minutes.

(mine stuck to parchment paper, so may put some coconut oil on paper next time)