Zel's Vegan NutGourmet

Zel Allen Goes Nuts for Good Health

Posts Tagged ‘gluten-free’

SWEET SUMMER PEACHES DANCE WITH CHOCOLATE AND WALNUTS

Posted by Zel Allen's nutgourmet on June 13, 2013

Summer desserts often spotlight fresh fruits as the center of the season’s sweet indulgences. Many of us home cooks, feeling a little weary of the long, long season of apples, pears, and oranges, really look forward to the refreshing flavors of stone fruits. They perk up the fruit bowl with their brilliant colors, and every bite is divinely sweet and juicy.

A couple of weeks ago I went to the market on a hunt for fresh, ripe peaches with the hope they would also be sweet. Often, the first-of-the-season fruits tend to be a bit tart–and they were–so tart they even made my mouth pucker. On this week’s shopping trip I was thrilled to discover bins of beautiful yellow peaches with a gorgeous rosy glow. I bought some for my cooking class and had the pleasure of hearing the peaches were delicious and the dessert was a smashing success.

This is a dessert I devised especially because it contained no sweeteners of any sort. The sweetness comes only from dates. It’s also gluten-free. Anyone wanting to avoid sugar or suffering from gluten intolerance will find this an ideal dessert because there’s no sacrifice–really–none at all because it’s decadently sweet and chocolaty rich without the offending ingredients. If allergies are a problem, just leave out the walnuts, and you’ll still have a fabulous dessert.

Easy as pie–that’s how I think of this recipe, and I think you’ll agree. You can also make it a day in advance by brushing the exposed peach flesh lightly with lemon juice to prevent discoloring.

nut toolsThe only tools you’ll need are a food processor and a hand-crank nut mill to grind the walnuts into a coarse meal. I’m pretty sure everyone knows what a food processor looks like, but I often encounter puzzled looks when I mention nut mill. If you don’t have one, you can use other tools, like a hammer, food chopper, rolling pin, or mini blender, to grind the walnuts into a coarse meal. The nut mill is the item in the center of the photo and has a black cover and black handle on the end of the hand-crank. It’s a good old-fashioned low-tech tool, but turns out perfectly ground nuts I often use as garnish or to add a little texture to a recipe.

And don’t skimp on the garnish! Those little finishing touches are what dazzle the eyes and ramp up the temptation meter. A few perky sprigs of fresh mint and some scattered nuts on the dish do the deed.

Well, here they are–fresh, sun-ripened peaches stuffed with indulgent chocolate all ready for dessert. They look so irresistible, chocolate fans will snap up these gorgeous treats in a flash. The best part is that you won’t need to use the oven or stovetop to prepare this hot-weather dessert–it’s deliciously raw and can be assembled within minutes. And it doesn’t hurt that they look so tantalizing.

Chocolate Stuffed Peaches copy

CHOCOLATE STUFFED PEACHES

Yield: 4 servings

6 fresh peaches

1 cup firmly packed dates, cut in half
2 to 3 tablespoons water

2 tablespoons raw cacao or unsweetened cocoa powder
1 teaspoon almond extract

1/2 cup walnuts, coarsely ground in a hand-crank nutmill
12 golden raisins, for garnish
3 to 5 fresh mint leaves, for garnish

1. Cut the peaches in half, discard the pits, and set aside.

2. Put the dates into a food processor and pulse chop a few times. With the machine running, slowly add 2 tablespoons of the water and process until well mixed but still very slightly chunky, stopping occasionally to scrape down the work bowl. Add all or part of the remaining tablespoon of water if needed to moisten the date mixture.

3. Add the cacao and almond extract to the processor and process briefly until completely incorporated. Transfer the mixture to a medium bowl and stir in 3 to 4 tablespoons of the ground walnuts and mix well. Put the remaining ground walnuts into a separate small bowl.

4. Using your hands, form the cacao mixture into twelve 1-inch balls. Press a ball into each of the peach halves. Holding the peach carefully, invert it and dip the top of each cacao ball into the ground walnuts to coat the top of the ball. Arrange the peach halves on an attractive serving platter.

5. For the finishing touch, poke a golden raisin into the center of each cacao ball. Sprinkle any remaining nuts around the platter and garnish with the mint leaves.

Posted in Vegan Desserts, walnuts | Tagged: , , , , , , , , , , , , , , , | Leave a Comment »

MOUTH-WATERING MAIN DISHES FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 6, 2012

Guest host Kathy Hester brings scrumptious slow cooker main dishes to the Thanksgiving table that can be prepared without last minute stress. Kathy blogs at The Healthy Slow Cooker where you can find tasty, from-scratch recipes and helpful advice on choosing just the right slow cooker for you. Kathy is the author of The Vegan Slow Cooker Book and when she’s not cooking, she develops recipes and does free-lance writing for several blogs like One Green Planet as well as magazines. Look for her new, not yet published cookbook The Great Vegan Bean Book.
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Every family seems to have a special recipe for sweet potato casserole. This one is less sweet than the sticky sweet casserole of my youth. It skips the caramel and marshmallow sometimes included. You could add vegan versions of both in if you really want to. After all, any day is a holiday when you get to eat sweet potato casserole!

HOLIDAY SWEET POTATO CASSEROLE

8 large sweet potatoes, cut in chunks
1 1/2 (355 ml) cups water
1/4 to 1/2 cup (60 top 120 ml)non-dairy milk (plain or vanilla)
1/4 to 1/2 teaspoon cinnamon (to taste)
1/4 teaspoon grated nutmeg
1/8 teaspoon allspice
pinch ground cloves

topping:

2 tablespoons (28 g) vegan margarine
3 tablespoons (45 ml) olive oil
3/4 cup (170 g) packed brown sugar
1/4 cup (30 g) whole wheat flour (*use gluten-free flour instead)
3 tablespoons (45 ml) non-dairy milk or water
1/2 cup (55 g) pecans, chopped

The night before: Cut sweet potatoes. Make the topping by combining the ingredients and mixing thoroughly. Store topping and sweet potatoes in fridge overnight. Chop pecans and store in a covered bowl, unrefrigerated, overnight.

In the morning: Add sweet potatoes and water to an oiled crock. Cook on low for 6 – 8 hours.

30 to 45 minutes before serving: Turn slow cooker to high. Mash sweet potatoes in crock. Add spices and part of the non-dairy milk. Add the rest of the milk if the potatoes are still too stiff, but leave out if they are runny. Drop spoonfuls of pre-mixed topping. As the topping begins to melt, spread with the back of a spoon across the top to make it more even.

Serve once the topping is melted and the dish is heated throughout.

Yields: 8 servings
Total Prep Time: 15 minutes
Total Cooking Time: 6 to 8 hours
Soy-free, gluten-free

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I seem to be on a streak of ugly but packed-full of flavor recipes this month.

I guess the veggies that are available in January aren’t quite as flashy as some of the summer ones. That, and well, stews aren’t always pretty – but you can’t beat a one dish meal for an easy dinner.

In my next incarnation, I think I’ll add a handful or two of chopped greens to shake things up a bit.

You can really add any veggies you have on hand, too. I’m all about options and using what you have on hand. Yellow lentils instead of red, potato in place of turnip, and even carrot would all work just as good as the listed ingredients.

SLOW COOKER INDIAN SPICED CHICKPEA QUINOA STEW
gluten-free, soy-free

serves 4 to 6

4 to 5 cups water
1 can diced tomatoes (or 1 1/2 cups fresh or frozen)
1 can chickpeas, rinsed (or 1 1/2 cups fresh or frozen)
1/2 cup red lentils
1/2 cup quinoa, rinsed
1 cup peeled turnip, chopped
1 cup sweet potato, chopped
1/2 cup celery, chopped (about 1 stalk)
1 tablespoon not-chicken bouillon
3 cloves garlic, minced
1 teaspoon turmeric
2 teaspoons garam masala
salt, to taste

The night before: Chop veggies and store in the fridge.

In the morning: Put everything in the slow cooker and cook on low 6 to 9 hours. Taste, re-season if needed (you may not even need the salt if your bouillon is salty.)

This is a good one to make if you are going to be away from the house a little longer than usual. If your slow cooker runs hot add a little extra water if it will be cooking longer than 9 hours.

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Guest Host Carrie Forrest is a graduate student in public health nutrition and the author of the blog Carrie on Vegan. Through her writings, step-by-step photo guides and recipes, Carrie inspires readers to prepare plant-based recipes that are 100% delicious. Carrie firmly believes that superior health is achievable through nutritional excellence and specializes in whole-food, simple recipes that are low in added fats, sugars and salt.
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BUTTERNUT HARVEST STEW

I think fall might be my favorite season. I love the coolness in the air and the transition to warmer clothes. As a homebody, I like the shorter days that force me indoors to cook, read books or just cozy up to the fireplace. What I love most of all about fall is the introduction of fall fruits and vegetables, and butternut squash heads the list. Tips: If you cannot find pumpkin pie spice, use ground cinnamon instead. A medium butternut squash will weigh 2 to 3 pounds.

6 Servings

Ingredients:

1 medium butternut squash

1 large onion

1 cup button mushrooms

4 cloves garlic

¼ cup water

3 tablespoons pumpkin pie spice

1 tablespoon no-salt seasoning

1 tablespoon dried oregano

4 cups low-sodium vegetable broth

1½ cups cooked or canned cannellini beans

Vegan Cream Sauce

Directions:
1. Peel, seed, and cube squash.

2. Chop onion. Slice mushrooms. Mince garlic.

3. In a large pot, bring water to a boil. Add onions and cook for a few minutes over medium heat. Add mushrooms and cook until softened. Add garlic, pumpkin pie spice, no-salt seasoning, and oregano. Stir in butternut squash and vegetable broth. Add water if necessary to cover vegetables.

4. Bring soup to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until squash is tender.

5. Rinse and drain beans. Stir into soup and cook just long enough to heat through. Remove from heat. Using a hand immersion blender, process stew to desired consistency. Stir in Vegan Cream Sauce and serve hot.

Non-Dairy Cream Sauce

This sauce is the equivalent of heavy cream and can be stirred into savory soups and stews to add richness and flavor. I love using it in my Harvest Butternut Stew. Tip: I use soy milk in this recipe for an extra creamy texture, but you can substitute your favorite non-dairy milk.

6 servings

Ingredients:

1 cup raw unsalted cashews

2 cups unsweetened non-dairy milk

Directions:
Combine cashews and non-dairy milk in a high-speed blender and process until smooth. Refrigerate for up to 3 days.

Posted in Canadian Thanksgiving, cashews, Celebrations, Holiday Recipes, Main Dishes, pecans | Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a Comment »

FEASTING ON CRANBERRIES, ALMONDS, AND QUINOA FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 5, 2012

Guest host for this delicious Canadian Thanksgiving recipe contribution is Judith Kingsbury, the Savvy Vegetarian who embraces all manner of vegetarian lifestyles. She encourages those new to the vegetarian path to take a relaxed, balanced approach to learning the ins and outs of cooking vegetarian–sage advice to nurture the calm side of life to balance those times when we may feel super-stressed. The Savvy Vegetarian website is packed with recipes and cooking advice, articles, shopping savvy, favorite cookbooks, cookbook reviews, and much more.
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QUINOA WITH TOASTED ALMONDS AND DRIED CRANBERRIES

Quick & Easy, Healthy, Low Fat, Gluten Free Quinoa Casserole Recipe

This quinoa stove-top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.

Low Fat, Gluten Free: Even though quinoa has more fat than most grains, and almonds have fat,  because there’s just a dab of oil, this is still a low-fat, healthy recipe.

But not boring! Quinoa has lots of flavor, and the veggie cube, cinnamon & bay leaf, almonds and cranberries add even more flavor. And, of course quinoa is always gluten free.

Total Prep And Cook Time: 30 minutes

Yield: 4 – 6 Servings

Nutrition Data, 62g Serving: 253 cal, 34g carb, 10g fat, 300mg sodium, 5g fiber, 9g protein, low Cholesterol. Estimated glycemic load 18

Ingredients:
1 cup quinoa

1/2 cup slivered blanched almonds

1 tsp vegetable oil

1 1/2 cups boiling water

1 vegan vegetable bouillon cube

1/2 tsp salt

1 cinnamon stick

1 bay leaf

1/2 cup dried cranberries

Directions:
Soak the quinoa 15 minutes in cold water.

Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer.

Shake dry in the strainer, then set the strainer over a bowl or pitcher.

Heat a wide bottomed pan on medium heat and add the oil.

Stir and toast the sliced almonds until golden, then remove from pan.

Add the quinoa. Stir and toast until dry and turning color.

Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries.

Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed.

Remove from heat and allow to sit five minutes with the lid on.

Fluff gently with a fork and serve.

Posted in almonds, Canadian Thanksgiving, Celebrations, Holiday Recipes, Side Dishes | Tagged: , , , , , , , , , , , , , , | Leave a Comment »

AWESOME RAWSOME TREATS FOR CANADIAN THANKSGIVING!

Posted by Zel Allen's nutgourmet on October 4, 2012

Avid blogger Lisa Pitman, is a social worker by day, but remains fully engaged in the vegan community during her leisure hours. She holds a Raw Chef Certificate from Matthey Kenney OKC and contributes recipes to One Green Planet and tests recipes for several cookbook authors. She was a vegetarian from childhood and became vegan in her teens. Today she is passionate about her vegan lifestyle, knowing her food choices leave a lighter footprint on the planet. Lisa follows a gluten-free diet also free of refined sugars, oils, and flours. For a taste of more of Lisa’s culinary delights, visit her vibrant blog at Vegan Culinary Crusade .

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I am so happy that vegan food blogs have connected me to amazing people around the world AND has helped me to discover the incredible versatility of the great pumpkin. Seriously, a few years ago I never would have imagined making waffles, pancakes, scones, oatmeal, cheesecake and smoothies with pumpkin. But now it seems like the only way to celebrate the season.

After prepping and baking a couple of pie pumpkins and adding it to everything I could think of, I still had a few cups left of perfect puree.

I planned to freeze the leftovers, but as soon as I thought about using my precious freezer space, I decided to make it worth it by turning the pumpkin into a delicious batch of Chai Pumpkin Ice Cream (recipe below). That’s what you would do, right?

So, I have enjoyed a scoop here and there over the last few weeks but all the pumpkin MoFo posts (I’m looking at you Shellyfish) have inspired me to break out that pumpkin pint and fancy it up.

A spicy, cinnamon, ginger cookie recipe from Sweet Gratitude caught my eye. I knew it would turn my chai pumpkin ice creem into something spectacular.

I weighed out some medjool dates. Then, I combined raw almonds, grated ginger, cinnamon, nutmeg, clove, vanilla and a pinch of salt, in my food processor.

Until the texture was like a crumbly pie crust. Next I rolled the batter out on a Silpat sheet or wax paper.

Then I cut out circles (make sure you have even numbers). And transferred the cookies to a plate covered with wax paper. Put the plate in the freezer to firm up for 30 minutes.

Rolled the “in-between” extra dough into fantastic ginger-almond-date balls.

Assessed the flavour.

Before I started assembling the cookies I let the ice creem soften at room-temperature for 30 minutes (right, so take it out when you put the cookies in). Then I topped half of the cookies with small scoops of chai pumpkin ice creem.

Added the top. Pressed the cookies together and smoothed the sides of the ice creem.

I just kept scooping and squishing until all the cookies were partnered up and hugging some pumpkin.

Then I had to assess the flavour again. Working in quality control in this kitchen is one fantastic job. So, there you have it, raw, vegan pumpkin pie ice creem sandwiches.

CHAI PUMPKIN ICE CREAM

1 1/2 cup pumpkin puree
1 1/2 cup raw cashews, soaked 4 hours and drained
1 1/2 cup water
1 TBSP chai spice (I used Arvinda’s Masala Chai but you could use pumpkin pie spice instead)
2/3 cups agave syrup
2 TBSP maple syrup
2 tsp vanilla extract
1 TBSP lecithin
1/4 cup coconut oil, melted

Combine all of the ingredient, except the coconut oil and lecithin in your blender. Blend until very smooth. Add the lecithin and coconut oil and pulse until incorporated. Chill in your fridge for two hours or in the freezer for 30 minutes. Churn in your ice cream maker for 25 minutes (or in accordance with manufacture’s instructions).
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AUTUMN APPLE CRISP

Over the years I’ve been able to share my passion for apples with my niece and nephews. They can easily recognize JonaGolds and Mutsu’/Crispin and know the “eye to the sky” technique for gently picking each piece of fruit without harming the tree.

Although I am jealous of people who live in places where mangoes grow in their yards and papaya is fresh and fragrant, I am also grateful I live in a city where apple thrive. We have heritage varieties like maiden’s blush, ribston pippin and northern spy.

My favourite treat – apple crisp. I never ask for cake. I just prefer the sweet, apple cinnamon combination. The recipe below is perfect for my celebration as it is both vegan and raw. When you have great ingredients you really don’t want to mess with them.

P.S. I don call adding Vanilla Coconut Bliss messing with anything.

I first tasted this raw version of my favourite treat when Nicole made a cake for our Harvest Brunch. Although I have loved the cooked version for years, this recipe reigned supreme.

RAW APPLE CRISP
adapted from Heathy’s recipe on Sweetly Raw

Serves 4

Crust:
1 cup almonds
1/2 cup walnuts
3 TBSP medjool dates, pitted

In a food processor, pulse the ingredients until they form a coarse meal. Press half of the mixture into single serving ramekins, mini pie plates or springform pans. Reserve the remaining crumble.

Filling:
3 medium apples, cored and coarsely chopped
1/4 cup medjool dates
2 TBSP raisins
1 tsp cinnamon
1/4 tsp ground ginger

In a food processor, puree one apple and the remaining ingredients until smooth. Add the two remaining apples in the food processor and pulse until they break down into small pieces. Do not over blend – you want some apple bits.

Pour the filling onto the prepared crust. Sprinkle the reserved crumble mixture on top. You can enjoy the crisp right away, chill it in the fridge, or warm it in your oven or dehydrator. It is super simple, full of flavour and nutrition – and a great addition to any fall tradition.

Posted in almonds, Canadian Thanksgiving, cashews, Celebrations, Desserts, Holiday Recipes, walnuts | Tagged: , , , , , , , , , , , , , , | Leave a Comment »

 
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