Serves 8
3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces
Preheat oven to 350 F and place rack in center of the oven.
Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
recipe from: Delicious Living July 2008
Friday, July 4, 2008
Tortilla Chips
I actually prefer these made with brown rice tortilla chips, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Agave Popcorn Balls
makes 16-20
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
Cashew Creme Frosting
To me this tastes just like frosting, which I don't really like at all. Instead I'm dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Homemade Ketchup
After deciding to make all my own condiments from scratch I found and tried this recipe. It isn't the best, but then again I don't really like ketchup all that much. This does go great with sweet potato fries and garden burgers!
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Almond Cheese
A tasty way to use up the almond pulp left over from making almond milk, this cheese is a great spread on crackers:)
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Almond Milk
I just bought The Gluten-Free Vegan, which is a cookbook well worth investing in! Anyway, this is a simple yet wonderful recipe for almond milk, which I find cheaper and tastier to make myself. Great in smoothies or just alone.
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
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