Friday, November 30, 2012
2 1/2 cups fresh pineapple chunks
1/2 cup light coconut milk
1/2 cup sweetended flaked coconut
1 tablespoon honey
1 cup ice cubes
Place all ingredients in a blender and blend until smooth.
Pour into glasses and serve immediately.
Papaya is extremely high in fiber, providing 25 percent of your daily value fiber is an important part of cleansing the gastrointestinal tract, as it aids in binding to and flushing out toxins. Papayas also contain an enzyme called papain which helps in digesting proteins. It plays an important role in maintaining digestive health and utilizing proteins while cleansing. That is fancy talk for papayas are good for you and since they taste great too why not add them to your smoothies?
Sunday, November 18, 2012
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a holiday dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic holiday flavors.
For the Cake
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated organic sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree (or use fresh, here’s how)
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup vegetable oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For the Glaze & Garnish
1/2 cup packed organic confectioners’ sugar
1 tablespoon non-fat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
To prepare cake:
1. Preheat oven to 350F. Lightly grease a 12-cup Bundt pan.
2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake:
Combine confectioners’ sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Makes 16 servings.
Nutrition per serving: 234 calories; 5 g fat (1 g saturated fat, 3g mono unsaturated fat); 13 mg cholesterol; 46 g carbohydrates; 4 g protein; 3 g fiber; 238 mg sodium; 159 mg potassium.
Read more: http://www.care2.com/greenliving/chocolate-pumpkin-bundt-cake.html#ixzz2CdxRuUNO
1 pound very ripe persimmons
1 cup plus 2 tablespoons sugar (or Sucanat, read about natural sweeteners)
2 1/3 cups ground almonds
1 teaspoon baking powder
Preheat the oven to 375F.
1. Slice the persimmons in half and scoop out the flesh, place in a food processor and briefly pulse, then add remaining ingredients and pulse to a pulp.
2. Oil an 8-inch springform pan and pour mixture in. It is a very, very wet batter.
3. After 40 minutes, cover with foil to prevent top from burning. Cake is done after about an hour total, or when a toothpick inserted in the center comes out clean.
4. Remove from the oven and cool on a rack. Once cool, remove from pan. It can be served immediately, but improves after one day.
5. Serve with creme fraiche, whipped cream or Greek yogurt if you like.
Read more: http://www.care2.com/greenliving/the-best-holiday-cake.html#ixzz2CdwjCBYE
Many folks prefer sweet potato pie, not only at holiday time, but any time. We can vouch for its anti-oxidant nourishment as well as its spicy, fragrant sweetness.
Dough for 1 crust
2 large sweet potatoes
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 large eggs
1 large egg yolk
1 cup light cream or half and half
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Scant 1/2 teaspoon salt
1. Chill pastry until firm enough to roll, about 1 hour.
2. Preheat oven to 400F. Put sweet potatoes on a large baking sheet. Pierce them deeply with a paring knife several times. Bake until tender throughout (check with a paring knife), about 1 hour. Set aside to cool. When cool enough to handle, scoop out the flesh into a food processor and process until smooth. Dump the puree into a medium-sized bowl. Return 1 1/2 cups of the puree to the food processor. Don’t worry if you come up a little short. If you have extra, save it for another use.
3. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edges into an upstanding ridge. Place in the freezer for 15 minutes, then remove. Cover the shell with aluminum foil and fill with dried beans to weight it. Bake at 400F for 15 minutes, then remove the foil and beans, and prick the bottom of the crust with a fork several times. Lower the oven temperature to 375F and continue to bake 10 to 12 minutes. Remove and allow to cool.
4. Reduce oven temperature to 350F. Add sugars, eggs, and egg yolk to the food processor and process with the sweet potato puree until smooth. Add the cream, vanilla, lemon juice, cinnamon, nutmeg, and salt and process again until smooth. Carefully pour the filling into the cooled pie shell.
5. Place pie in the center oven rack and bake for 30 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until the center is set and the edge has risen slightly, 15 to 20 minutes.
6. Transfer the pie to a wire rack and let cool. Serve barely warm or at room temperature. Or cover with loosely tented aluminum foil, refrigerate, and serve cold.
Serves 8 to 10.
Read more: http://www.care2.com/greenliving/classic-sweet-potato-pie-recipe.html#ixzz2CdvwRAYp
Cranberries add a particularly pleasing tartness and color to pears, while fresh ginger, lemon and vanilla brighten up the pears. The nutrition information below is calculated using reduced-fat sour cream–but you can use regular sour cream, greek yogurt, or soy yogurt for a wholesome or vegan substitute.
1/3 cup pear nectar, apple juice or water
1 tablespoon lemon juice
8 slightly underripe pears, preferably Bosc or Bartlett, peeled and cut into 1/2-inch-thick slices
3/4 cup packed light brown sugar
2 tablespoons cornstarch
2 teaspoons freshly grated lemon zest
1 tablespoon finely minced fresh ginger
2 cups cranberries, fresh or frozen, thawed, coarsely chopped (see Tip)
1 teaspoon vanilla extract
1/3 cup reduced-fat sour cream
1 tablespoon lemon juice
1 1/3 cups all-purpose flour, plus more for dusting
2 tablespoons sugar, divided
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup light vegetable oil
1. Position a rack in the center of the oven; preheat to 400 F. Coat a 3-quart non-reactive baking dish (see Kitchen Note) with cooking spray.
2. To prepare filling: Combine pear nectar (or juice or water) and lemon juice in a large bowl. Toss pears with the juice.
3. Whisk brown sugar, cornstarch, lemon zest and ginger in a nonreactive Dutch oven until combined. Drain the liquid from the pears into this mixture; stir until well blended. Heat the mixture over medium heat, stirring, just until it begins to boil, 2 to 3 minutes. Stir in the pears and cranberries and cook, stirring, until the mixture is steaming, about 2 minutes. Stir in vanilla.
4. Spread the fruit in an even layer in the prepared baking dish.
5. To prepare crust: Combine sour cream and lemon juice in a small bowl. Place flour, 1 tablespoon sugar, salt and baking soda in a food processor fitted with a dough hook or chopping blade; process to combine.
6. Drizzle in oil and process in quick pulses just until the mixture is the consistency of very fine crumbs, stopping and scraping the bottom and sides several times. Add the sour cream mixture; process in quick pulses just until incorporated and the mixture holds together when pressed between the fingers; do not overprocess. If the mixture seems dry, gradually add a little cold water, a teaspoon at a time, and pulse briefly several times just until the mixture is moistened and holds together.
7. Lightly dust a 14-inch-long piece of parchment or wax paper with flour. Turn the dough out onto the paper and let rest for 5 minutes. Knead briefly until the dough just comes together. Lightly flour the top and cover with a second sheet of paper. Roll or press the dough into the same shape as your baking dish, just slightly smaller.
8. Discard the top sheet of paper. Invert the dough, centered, over the fruit. Discard the paper. Using a greased sharp paring knife, cut large decorative slashes in the dough to vent steam. Sprinkle the dough evenly with the remaining 1 tablespoon sugar. Place the baking dish on a rimmed baking sheet (to catch any overflowing juices).
9. Bake the cobbler until the top is golden brown, 40 to 50 minutes. Let cool on a wire rack for at least 20 minutes before serving. Serve warm or at room temperature.
Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
Kitchen Note: A non-reactive pan–stainless steel, enamel-coated or glass–is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.
Makes 10 servings.
Nutrition per serving: 321 calories; 7 g fat (1 g saturated fat, 4g mono unsaturated fat); 3 mg cholesterol; 66 g carbohydrates; 3 g protein; 7 g fiber; 160 mg sodium; 324 mg potassium
Nutrition bonus: Fiber (30% daily value), Vitamin C (20% dv).
Exchanges: 4 other carb, 1 fat (mono).
Carbohydrate servings: 4.
Read more: http://www.care2.com/greenliving/gingered-cranberry-pear-cobbler.html#ixzz2CdvP2RCu
The first time I had sweet potato cheesecake was at the famed Galatoire’s in New Orleans. It was one of those dizzy food moments where the universe falls away as every cell in your body seems to be rushing, tripping, and scrambling towards the mouth to get in on the action. The exact Galatoire’s recipe is, well, a bit caloric. Instead, here is an ever so slightly healthier version of sweet potato cheesecake, perked up with a nutty ginger crust.
For the Crust:
1 1/2 cups all-natural gingersnap crumbs
1/3 cup finely chopped pecans
1/4 teaspoon fresh minced ginger
3 tablespoons melted butter
For the Filling:
9 ounces organic cream cheese, softened
1/3 cup maple syrup
1/2 cup date sugar (brown sugar may be substituted here)
1 3/4 cups sweet potatoes, mashed
2 large eggs, beaten
1/2 cup organic low fat buttermilk
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Topping:
1 cup sour cream, room temperature
1 cup Greek yogurt, room temperature
3 tablespoons organic sugar (or sweetener of your choice)
1 teaspoon vanilla extract
1. Pre-heat oven to 350 degrees.
2. In a medium bowl mix gingersnap crumbs, pecans, ginger and butter until combined. Press mixture with your fingers into the bottom and 1 inch up the side of a 9-inch springform pan. Bake for 6 minutes or until set—do not let it brown. Remove and let cool.
3. Beat cream cheese until smooth and add maple syrup and date sugar. Add remaining filling ingredients and beat well until combined. Pour into crust and bake for 55 minutes, or until set.
4. Stir together topping ingredients and spread over warm cheesecake. Bake for an additional 5 minutes until topping is just set.
5. Cool on a wire rack. Remove springform ring and chill at least several hours, or overnight.
Read more: http://www.care2.com/greenliving/sweet-potato-cheesecake-with-ginger.html#ixzz2CdutrbZv
yields one 8″ pie
1 cup whole wheat pastry flour
1/4 cup organic sunflower oil
1/2 tsp. vanilla
1/8 cup orange juice
1/2 Tbsp. dry sweetener
1. Sift flour into a bowl. Remove any bran.
2. In a separate bowl, combine wet ingredients and whisk together with sweetener.
3. Mix dry ingredients into the wet. Dough should be wet enough to hold together and dry enough not to stick to your fingers. It is best to use this dough immediately for easy rolling. (Otherwise, wrap and chill until ready to use.)
4. Roll dough between two pieces of wax paper, (dampen a flat surface and place wax paper on it, flattening to remove bubbles) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8” thick. Place the rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom.
5. Pre-bake crust at 350° for 6-10 minutes until golden-brown. Let cool.
2 C. fair-trade chocolate chips (vegan of course)
1 package silken tofu (organic), rinsed and drained
1/4 C. dry sweetener
1 T. vanilla
1. Melt chocolate chips*. In a food processor, using the “S” shaped blade, blend all filling ingredients until smooth.
2. Pour filling into baked crust. Refrigerate for 45 minutes.
* To melt chocolate, use a double boiler. If you do not have one, boil water in a large saucepan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat, stirring until melted.
Top with “Whipped Dream”
Whipped Dream (non-dairy whipped cream)
1/4 cup organic soy milk (thick, creamy)
1/4 cup dry sweetener
2 Tbsp. vanilla
3/4 cup light-flavored organic oil (sunflower)
1. Pour soy milk into a blender, keeping it just under the tips of the blade. Add sweetener and vanilla.
2. Start by blending this mixture, then turn the blender to high speed, slowly adding the oil.
The soy milk will thicken up to a “whipped cream” consistency. You can use this on any of your favorite desserts.
I just can’t help myself. The farmer’s market is in all its glory, tables rowdy with the mayhem of end-of-summer produce tangling with the autumn newbies–and I have been coming home so laden with produce that I have been spending each spare moment in the kitchen. Along with braised leeks, creamed kale, spicy gingered squash, and so on–there have been pies. Pear, plum, apple and even Concord grape. But for me the ultimate comes in the form of the pecan pie. I usually need to make one when pie season, I mean autumn, begins–but then try to save them for later in the season when local produce is meager.
This recipe is pretty basic. I have swapped out the usual refined sugar and corn syrup with the more wholesome alternatives of maple sugar and maple syrup. I realize not everyone has access to some natural sweeteners (read more about natural sweeteners here)–if not, instead of the maple sugar you can use raw sugar, which is slightly less processed than white or brown sugar–if you use maple sugar and want a less pronounced maple flavor, use honey or agave.
I realize that this recipe has its fair share of calories–but with the nutritious elements (all those pecans and molasses!) at least the calories are meaningful. I haven’t tried a vegan version of this, but I will work on it–in the meantime, I posted a vegan pecan pumpkin pie last year if you’d like to try it.
Tipsy Maple Pecan Pie
3/4 cup maple sugar (or organic raw sugar)
3/4 cup blackstrap molasses
1/2 cup maple syrup (or agave nectar or honey)
4 tablespoons unsalted butter
1/4 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla extract
1/4 cup bourbon
1 1/2 cups pecan halves
1 Basic Pie Dough (use your favorite 9-inch crust, or recipe below)
1. Preheat the oven to 350F degrees.
2. Put the molasses, sugar, agave, butter, and salt into a saucepan over medium heat. Stir with a until the sugar has dissolved.
3. Increase heat to high and let the mixture boil for 1 minute, then emove from heat, pour into a mixing bowl and let cool to room temperature.
4. Whisk eggs, vanilla, and bourbon into the molasses. Stir in the pecans, then pour mix into the prepared pie crust.
5. Bake the pie on middle rack for about 1 hour–it should be firm around the edge and nearly set but still a little soft in the middle (it should wiggle when you nudge it). Allow to cool completely before serving.
Basic Pie Dough (9-Inch)
This is such a simple crust, just make sure not to work it too much. Once you’ve added the ice water, stop fussing with it. To make ahead, this can rolled out and frozen for future use, or shaped into a disc and refrigerated for a few hours.
1/2 cup organic all-purpose flour
1/2 cup white whole wheat flour (or your favorite baking four)
1 teaspoon raw sugar
1/4 teaspoon salt
7 tablespoons cold butter, diced, plus a little more to grease the pan
1. Whisk together the flour, sugar, and salt in a large bowl. Using a pastry cutter or 2 knives, cut the butter into the flour until it feels like cornmeal. Sprinkle in ice water, as needed (as many as 4 tablespoons) mixing it into the dough until it can form a ball. Press the dough into a round, flat disk, and wrap it in plastic wrap. Refrigerate for 30 minutes before rolling it out.
2. Coat a 9-inch pie pan with softened butter, then sprinkle with flour. Roll out the dough on a floured surface to 1/4 inch thickness.
3. Fit the dough into the pan. Trim and crimp the edges.
Read more: http://www.care2.com/greenliving/tipsy-maple-pecan-pie.html#ixzz2CdsOZ3wV
5 vegan whole-wheat graham crackers
1/4 cup finely chopped pecans
11/2 tablespoons canola oil
1 tablespoon organic brown sugar
2 (12.3-ounce) boxes of silken soft tofu
1 (8-ounce) container of vegan imitation cream cheese (such as Tofutti)
1 (15-ounce) can pumpkin
2/3 cup organic brown sugar
11/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
Preheat oven to 325 degrees.
1. To make crust, place graham crackers in a food processor or blender and pulse to form fine crumbs. Combine crumbs, pecans, oil and sugar. Reserve 3 tablespoons of crumb mixture; set aside. Pat remaining crumb mixture into the bottom of an 8-inch springform pan lightly coated with canola oil.
2. To make cheesecake, place a sieve or colander in a bowl. Line sieve with two layers of unbleached paper towel or an unbleached coffee filter. Spoon silken tofu into sieve and cover with a small plate. Add a weight or heavy can to top of plate. Cover loosely with plastic wrap and let stand 30 minutes; drain off liquid.
3. Place drained tofu into a food processor or blender. Add cream cheese and remaining ingredients and puree until smooth. Spoon tofu mixture into crust-lined springform pan and bake at 325 degrees for 70 minutes. Sprinkle remaining crumb mixture evenly over top of cheesecake and turn off oven. Cool cheesecake in closed oven for 75 minutes. Remove cheesecake from oven and run a knife between the pan and the cake before removing the top part of the pan. Cool to room temperature. Cover and chill for eight hours or overnight. Cut into 12 wedges and serve.
Yield: 12 servings (1 slice)
Nutrition information PER serving: Calories 206; Protein 5 g; Carbohydrate 23 g; Total fat 11.3 g; Saturated fat 1.9 g; Cholesterol 0 mg; Sodium 119 mg; Fiber 1.9 g
Read more: http://www.care2.com/greenliving/vegan-pumpkin-streusel-cheesecake.html#ixzz2CdrnusWd
1 1/4 cups whole-wheat pastry flour
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar, plus 1 teaspoon for sprinkling
1/2 teaspoon salt
4 tablespoons cold unsalted butter
1/4 cup reduced-fat sour cream
3 tablespoons vegetable oil
4 tablespoons ice water
1 egg white, lightly beaten, for brushing
6 cups thinly sliced peeled McIntosh apples (about 2 pounds) (see Tip)
6 cups thinly sliced peeled Granny Smith apples (about 2 pounds) (see Tip)
2/3 cup packed light brown sugar
1 tablespoon lemon juice
1 1/4 teaspoons ground cinnamon, divided
1/8 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of salt
2 tablespoons all-purpose flour
1. To prepare crust: Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.
2. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times–the mixture will still be a little crumbly.
3. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour.
4. Meanwhile, make filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven.
5. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes.
6. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425 F. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan.
7. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.
8. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust.
9. Bake the pie on the bottom rack for 20 minutes. Reduce the oven temperature to 375 degrees and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 minutes more. Let cool on a wire rack for about 1 1/2 hours before serving.
Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Makes 10 servings.
Nutrition per serving: 352 calories; 10 g fat (4 g saturated fat, 3g mono unsaturated fat); 14 mg cholesterol; 64 g carbohydrates; 4 g protein; 6 g fiber; 153 mg sodium; 234 mg potassium.
Nutrition Bonus: Vitamin C (15% daily value).
4 Carbohydrate Servings.
Exchanges: 2 starch, 2 fruit, 2 fat.
Read more: http://www.care2.com/greenliving/half-the-calories-deep-dish-apple-pie.html#ixzz2CdqhkG6g
* 2 delicata squashes, halved length-wise and seeded
* 2 Tbsps fresh sage,chopped
* 1/3 cup lightly toasted pinenuts, chopped
* 1/3 cup lightly toasted almonds,chopped
* 1/2 cup cooked short-grain brown rice (I usually cook the rice in some vegetable broth for added flavor)
* 2 eggs, beaten (use organic, pasture-raised if you can get ‘em)
* 1/4 cup cheddar cheese
* 1/4 grated Parmesan cheese
* 2 medium onions, finely chopped
* 4 cloves of garlic, minced
* 2 Tbsps olive oil or butter
* Salt and pepper to taste
1. Preheat oven to 350°. Heat the oil in a large frying pan over medium-high heat. Add onions, garlic, and salt. Cook, stirring occasionally, until onions are soft, about 3 minutes. Stir in sage and cook until fragrant, about 1 minute. Stir in nuts. Set aside.
2. In a large bowl, combine the rice, eggs, Parmesan and half of the cheddar cheese. Stir in the nut and onion mixture. Divide the stuffing among the squash halves, sprinkle with the rest of the cheddar cheese, and bake until tender when pierced with a fork and tops are browning, about 45 minutes.
Read more: http://www.care2.com/greenliving/sage-nut-stuffed-delicata-squash.html#ixzz2Cdob2g80
A few more recipes you might like:
- Butternut Squash Ravioli With Browned Butter, Sage, & Pinenuts
- Candied Butternut Squash
- Roasted Delicata Squash & Tortellini Salad
- Risotto With Roasted Butternut Squash & Sage
- Curried Butternut Squash Soup
You can add anti-inflammatory healing power–along with great flavor–to your usual potato salad with this mouth-watering recipe that includes cancer-fighting curry spices, bell pepper, and spinach. A healthier potato salad recipe for your cookout or picnic!
3 large Yukon Gold or other all-purpose potato, cut into 3/4-inch chunks
1 small bunch spinach, chopped
1/2 red bell pepper, chopped
2 green onions, both white and green parts, chopped
1/4 cup olive oil
1/2 cup unsweetened coconut milk (use the thick stuff at the top of the can)
2 teaspoons rice vinegar or white wine vinegar
1-2 teaspoons curry powder, to taste
1/8 teaspoon cayenne pepper
Sea salt and freshly-ground pepper to taste
1. Boil the potatoes until they are just tender, about 10 minnutes, then add spinach and allow to cook a minute or so, until wilted. Drain, and place potatoes and spinach in a large mixing bowl. Add bell pepper and green onions, stirring to mix.
2. In a small bowl, whisk the olive oil, coconut milk solids, and vinegar together until smooth. Add curry powder, cayenne, and salt and pepper to taste, whisking again to combine. Pour over potatoes and vegetables, adding a little more olive oil if the mixture is too dry. Stir well to coat.
3. May be served room-temperature or chilled.
Read more: http://www.care2.com/greenliving/curried-potato-salad.html#ixzz2CdnoXEoS
Wednesday, November 7, 2012
Just look at those gorgeous, creamy layers. And a chocolate topping sure doesn't hurt.
For this dessert, you start with Tennis Biscuits,
vanilla pudding, and Orley Whip. Mix the pudding and
Orley Whip together - then resist the urge to dive in
with a spoon and eat it all up at this point ... wait for the final product ...
it's worth it, I promise.
For this dessert, you start with Tennis Biscuits, vanilla pudding, and Orley Whip. Mix the pudding and Orley Whip together - then resist the urge to dive in with a spoon and eat it all up at this point ... wait for the final product ... it's worth it, I promise.
Then layer this fluffy pudding mixture with the
Tennis Biscuits. You just lay the whole pan with the biscuits and spread them
with the pudding. How easy is that?
Then layer this fluffy pudding mixture with the Tennis Biscuits. You just lay the whole pan with the biscuits and spread them with the pudding. How easy is that?
Tuesday, November 6, 2012
Cut 3 small or 2 medium sized unpeeled potatoes into chunks and dunk into boiling water. Adding vitamin C to boiling water is reputed to conserve the vitamin C more efficiently. Let simmer until the potato is soft. Then add finely chopped onion rings of about a handful (or less if you want a more mundane final taste). Turn up the heat to let it simmer for about a few minutes. Then let it cool.
Add finely chopped or shredded pieces of 2 or 3 spinach leaves. The mixture should have little water left in with the potatoes. If there is significant water then the final mixture will be runny and more of a soup than mash potato. Then mix all in a blender.
Add a pinch of salt for a more salty taste (for anyone with blood pressure concerns rather do avoid the added salt). Do rather add herbs of sweet basil or parsley or even a little grounded black pepper to the final mixture, for additional flavor. Depending on how much onions were added, the onions alone should provide adequate taste.
Serve hot (warm it up) or cold. This can be eaten as a high energy meal as the potatoes will be supplying ample carbohydrates. It will contain negligible fat. This is a great meal for anyone seeking to obtain more iron in their diet, support cardiovascular health and to boost energy.
12 oz. light coconut milk
12 oz. coconut cream
2 cups vegetable broth
1/4 cup Thai red curry paste
1-2 Tbsp. powdered ginger
4 cloves garlic, minced
1/4 yellow onion, diced
2-3 stalks lemon grass, diced
1 large red bell pepper, cut into strips
6 large carrots, diced
24-oz. bag frozen peas
1 lb. firm tofu, pressed and cut into cubes
12-15 fresh basil leaves, torn
Sriracha sauce, to taste
Rice noodles (optional)
Sea vegetables (optional)
Faux chicken (optional)
Combine the coconut milk, coconut cream, and broth in a large pot over medium heat.
Stir in the curry paste, ginger, garlic, and onion. Bring to a boil.
Reduce to a simmer and add the remaining ingredients.
Serve with steamed rice or as a soup.
Makes 12 servings
Wednesday, October 24, 2012
Talk about comfort food! This makes a lot of food. If you want to cut things down, use a butternut squash in place of the pumpkin.
- 1 pumpkin, peeled and cubed with seeds removed
- 12 large scallions, diced
- 16 ounces of mushrooms, cut into large chunks
- 1/4 cup olive oil
- 1/3 cup olive oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon dried sage
- salt and pepper to taste
1. Preheat the oven to 425 F.
2. Toss the veggies with the 1/4 cup olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.
3. While the veggies cook, whisk together the 1/3 cup olive oil with the vinegar, sage, salt, and pepper. When the veggies are ready, toss them with the dressing. You can serve this up hot or cold.
This is an easy crock pot meal for a chilly evening.
- 1 15 ounce can pureed pumpkin (or 2 cups cooked pumpkin)
- 1 15 ounce can chick peas (or 2 cups cooked)
- 1 15 ounce can pinto beans (or 2 cups cooked)
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds)
- 1 tablespoon brown sugar
- salt and pepper, to taste
- 2 cups veggie broth
- sliced Haas avocado, optional
1. Toss everything except for the avocado into a crock pot and cook on high for 2 hours.
2. Serve topped with avocado and a little more diced onion. This is great on its own or over your favorite cooked grain.
Somewhere between a biscuit and a cinnamon roll, there is deliciousness. Here’s what you need to make these healthier cinnamon rolls:
- 3/4 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup canola oil (note – I’d use olive or sunflower seed oil instead of canola, since canola oil is usually GMO)
- 1/3 cup plus 2 tablespoons pumpkin puree
- 5 tablespoons vegan margarine, softened
- 3/4 cup plus 2 teaspoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 3 tablespoons chopped cranberries
Cinnamon Glaze Ingredients:
- 1/2 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons coconut creamer or non-dairy milk
Unlike at most coffee shops, this one has actual pumpkin in it, instead of artificial flavor syrups!
Don’t have an espresso machine? Don’t fret! This recipe, adapted from Short, Silly Vegan, doesn’t use any special equipment.
- 1/4 cup pumpkin puree
- About 1/2 cup unsweetened almond or cashew milk
- 1 teaspoon pumpkin pie spices
- 1/2 cup of strong, hot coffee
- maple syrup, to taste (optional)
1. Combine the pumpkin, vegan milk, and spices in a small saucepan and heat on medium. Don’t bring this to a boil - as soon as you see bubbles, remove the pan from the heat.
2. Transfer the pumpkin mixture to your blender and blend on high for a couple of minutes to froth everything up.
3. Pour the pumpkin mixture over your cup of coffee, and add maple syrup to sweeten.
An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.
- 3 sweet peppers, chopped
- 2 cups kale, chopped
- 2 tablespoons walnut oil (sesame oil will work too)
- 1 15 ounce can pumpkin puree
- 1 15 ounce can black beans, rinsed and drained
- 1 13.5 ounce can of full fat coconut milk
- 2 cups veggie broth
- 2 tablespoons ground ginger
- 1 teaspoon ground cardamom
- 1-2 tablepoon smoked pepper hot sauce
- 2 tablespoons brown sugar
- toasted pumpkin seeds, optional
- Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
- Cook on high heat for 30 minutes.
- Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
- Serve with crusty bread and top the soup with some toasted pumpkin seeds!
Not all pumpkin dishes have to be sweet!
Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 poblano pepper, diced
- 2 cloves of garlic, minced or pressed
- 1 teaspoon each cumin and coriander
- pinch of cinnamon
- 15 ounce can of pumpkin puree (or 2 cups fresh)
- 15 ounce can of black beans (or 2 cups cooked)
- water, as needed
- juice from 1 lime
- 2 cups enchilada sauce
- about a dozen corn tortillas
- 1 Haas avocado, sliced
1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.
2. Remove the pan from the heat and stir in the lime juice.
3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.
4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.
5. Bake for 20-25 minutes and serve topped with sliced avocado.
You can serve this up as a breakfast or a dessert, and it’s super simple to make.
Here’s what you need:
- 1 cup raw quinoa, rinsed
- 2 cups water
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ginger
This recipe is almost like creme brulee, but without all of the eggs and dairy. Here’s what you need to make a batch:
- 2/3 cup pumpkin puree
- 1/2cup raw cashews
- 1 1/4 cups plain unsweetened soy or almond milk
- 1/2 cup unrefined sugar, like coconut sugar
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 1 1/4 teaspoon agar powder
- 1 teaspoon arrowroot powder
- 1 teaspoon cinnamon
- Few pinches freshly ground nutmeg
- Pinch or two allspice
- Pinch or two ground cloves
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- Few teaspoons unrefined sugar for caramelized topping (optional, see note)