A delicious vegan raw-foods dessert taken from ”Life in Balance” by Meg Wolff.
½ cup Brazil nuts
½ cup of shredded coconut
Chop both in a food processor. Pour in a bowl and set aside for coating.
1 cup Brazil nuts
¾ cup walnuts
1/8 cup dates (about 3 dates)
½ cup dried apricots
1 to 2 tablespoons brown rice syrup
¼ teaspoon vanilla
½ cup shredded coconut
2 tablespoons organic raw cocoa powder
(omit if you’d prefer plain)
Run second set of Brazil nuts, walnuts, dates and apricots through the food processor until evenly chopped. Add Remaining ingredients. Process until combined. Roll into ball, then roll in the coating mix. Serves 12-18. Store in refrigerator.
Chris Kulbe talks to us about how to use non-electric and oil heat sources safely.
Easy tips to keep from gaining weight this holiday season.
For the fruit filling:
For the crisp:
Preheat the oven to 350 degrees F. Schmear a deep 9-inch pie plate with oil or vegan shortening.
In a medium to large bowl, toss the apple and pear slices in the apple juice, agave, Apple Pie Spice, and a small pinch of sea salt.
In a separate bowl, stir together the organic brown sugar, gluten-free flour mix, and cinnamon. Add the shortening in dabs and rub between your fingers until moist crumbs form a crumble topping mixture.
Sprinkle a handful of the crumble mixture into the bottom of the prepared pie plate. Spoon in the apple and pear slices; add all the liquid. Top with the remaining crumble mixture.
Bake at 350 degrees F. in the center of the oven, for 35 to 45 minutes, or until the fruit is fork tender and the filling is bubbling and thickened. The top should be golden brown.
Cool a bit on a wire rack before serving warm or at room temperature. Cover and refrigerate leftovers.
The crisp may be reheated in the oven or a microwave, but it truly is best eaten the day you make it.
Pick deep green same-sized acorn squash. Figure on half a medium squash per person.
Crank the oven to 400 degrees F.
Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.
Pour some water into the pan- you’ll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt.
Place the pan into the preheated oven.
Roast the squash until it is fork tender. Easy, right? And delicious.
Serve as is- or…
Pour off the maple syrup into a measuring cup; stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (see my Cornbread Stuffing with Curried Apple & Cranberries). Voila! A vegan holiday entree.
1 pkg (3 ounces) lemon gelatin
1 cup boiling water
1 cup graham cracker crumbs
2 tbs butter, melted
1 tbs canola oil
3 cups (24 ounces) fat-free cottage cheese
¼ cup sugar
2 tbs sugar
1 ½ tsp cornstarch
¼ cup water
1 1/3 cups fresh or frozen blueberries, divided
1 tsp lemon juice
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-inch spring-form pan. Chill. In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
Carefully run a knife around the edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings. One slice equals 171 calories.
A ragout is either a main-dish stew or a sauce. This one can be served as either.
Ingredients (serves 6):
5 ounces fresh spinach
3 zucchini, diced
½ cup diced red onion
2 stalks celery, diced
2 carrots, diced
1 parsnip, diced
3 tablespoons tomato paste
¼ cup water
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 tablespoon minced basil
1 tablespoon minced Italian parsley
1 tablespoon minced oregano
Place all ingredients into a 4-quart slow cooker. Stir. Cook on low for 4 hours. Stir before serving.
Per serving: calories: 70, fat: 0g, sodium: 220mg, carbohydrates: 15g, fiber: 4g, Protein: 3g