Thai Curry Squash

Squash is not the most exciting food but this recipe from Chow.com makes me want to eat lots of it. Serve it as a scrumptious side dish or as a complete meal by adding veggies (crispy green beans, baby bok choy) and protein (cashews, tofu). Offer it up on a bed of rice or quinoa.

 

Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 1/2 teaspoons kosher salt, plus more for seasoning
• 4 garlic cloves, finely chopped
• 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
• 3 tablespoons Thai red curry paste
• 1 (14-ounce) can unsweetened regular coconut milk
• 1/2 cup water
• 1 tablespoon gluten-free tamari
  
• 1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes (I have used a few different kinds, including plain old zucchini)
• 2 medium red bell peppers, seeds and ribs removed and cut into 1/4-inch strips
• 2 teaspoons freshly squeezed lime juice
• 1/4 cup coarsely chopped fresh cilantro (basil works well too)
• Optional: spicy red pepper flakes

 

Instructions

1. In a large skillet, heat oil on medium heat. Add the onion and 1 teaspoon of salt. Cook until the onion has softened, about 6 minutes. 
2. Add the peppers, garlic, and ginger and cook for about 1 minute. 
3. Add the curry paste, stir well and cook for another minute. 
4. Add the coconut milk, water, tamari, and 1/2 teaspoon of salt. Stir to combine and bring to a simmer. 
5. Stir in the squash, return to a simmer and reduce the heat to medium-low. Stirring occasionally, cook the squash for about 20 to 25 minutes until it is cooked through yet firm.
6. Remove pan from the heat and stir in the lime juice. Taste and season as needed. Sprinkle with the cilantro and serve.

Gluten-Free and Vegan Graham Crackers

I was hoping to make pie crust with these graham crackers from Oh She Glows but they disappeared before we had a chance to make the pie! They are surprisingly delicious on their own and even better with nut butter and cocoa powder sprinkled on top. 

These crackers far exceeded my expectations. I look forward to making pie crust with them one day.

Ingredients

• 3 tablespoons coconut oil (melt in a saucepan before using)
• 3 tablespoons blackstrap molasses
• 2 tablespoons almond milk
• 2 tablespoons pure maple syrup
• 1/2 tablespoon ground flax
• 3/4 cup + 2 tablespoons almond flour
• 1/2 cup millet flour
• 1 cup gluten-free rolled oats, processed into a flour
• 5 tablespoons tapioca starch
• 2 tablespoons maple flakes
• 2 teaspoons cinnamon
• 1/2 teaspoon fine grain sea salt
• 1/2 teaspoon baking soda
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
 
2. In a small bowl, whisk together all the wet ingredients.
 
3. In a large bowl, whisk together the dry ingredients.
 
4. Add the wet mixture to the dry mixture and stir well, until there are no dry patches of flour left.
 
5. Form the dough into 2-3 balls. Lightly flour your work surface and rolling pin. Roll out each ball of dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but this is normal.
 
6. Cut the crackers into the shapes of your choice using a cookie cutter, pizza slicer or ravioli cutter. Place each piece onto the baking sheet, about a 1/2-inch apart. Poke a few fork holes into each cracker.
 
7. Bake for 10 minutes. Carefully flip each cracker with a spatula, rotate the pan and return crackers to the oven for 6-7 minutes, until golden. Carefully, transfer the crackers to a cooling rack for 15 minutes.
 
8. Store crackers in a glass jar or container on the counter. I haven't tried it, but apparently you can freeze them too. 

 

Once processed, this recipe makes about 3 cups of graham cracker crumbs.
 

Maple-Candied Walnuts

I've made candied nuts in a saucepan before but you need a hammer to pull them apart once they've hardened. These quick and delicious maple-candied walnuts from Martha Stewart are baked on parchment paper in the oven. Why didn't I think of that? 

Perfect in salad or as a special snack. 

 

Ingredients

• 1 tablespoon Earth Balance butter (or homemade vegan butter)
• 1/2 cup pure maple syrup (you can get away with less)
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon coarse salt
• 2 cups walnuts (rather than reducing the syrup, you can add extra walnuts to the mixture- there's a lot of sauce)

Instructions 

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt the butter.
3. Add the maple syrup, vanilla, cinnamon, and salt. Stir.
4. Bring to a simmer for about 3 minutes. The mixture should be a little frothy.
5. Add walnuts and continue stirring with a rubber spatula for about 3 more minutes, until sauce is syrupy and bubbly.
6. Transfer the walnut mixture to the baking sheet and spread into a single layer. Try to separate the nuts as much as possible so they don't stick to each other. Bake until walnuts are caramelized, about 8 minutes.
7. Stir and let stand for about 30 minutes, until walnuts have cooled and hardened. 

Creamy Ginger-Soy Salad Dressing

My mother often describes salads as "beautiful" and "like candy".  It's a blessing to delight in the pleasures of salads the way she does (yes, we do make fun of her!). But let's be honest, most of us are not that motivated to prepare salads or inspired to eat them in the cold, winter months.

This dressing from the Get Saucy cookbook has been my inspiration to eat salad when it's cold outside. All of my guests LOVE it too. It is beautifully paired with a mix of greens, slices of organic strawberries, organic red pepper, maple-candied walnuts and topped with slices of green onion.

Makes about 2/3 cup

Ingredients 

• 1 TB peeled and finely chopped fresh ginger
• 1 clove garlic, smashed or finely chopped
• 4 ts gluten-free soy sauce
• 1/2 ts Dijon mustard 
• pinch of maple flakes (or sweetener of choice)
• 2 TB rice vinegar 
• 2 TB vegan mayonnaise*
• 1/3 cup olive oil

*I've been using a prepared garlic and sun-dried tomato mayo that somehow made it into my refrigerator. It may be the key to this dressing's super deliciousness so you might want to add extra flavour to plain mayonnaise. Unfortunately, most recommendations for mayo substitutes are typically dairy products such as sour cream and Greek-style yogourt. When this jar of mayo is finished, I will try silken tofu or avocado to create a creamy texture.

Instructions

1. Combine all of your ingredients, except for the oil and mix in a blender.
2. Scrape down the sides. Add the oil slowly while the machine is running. The sauce will thicken. Keep in an airtight container in the refrigerator for up to 5 days.

Mini Pizza Quinoa Bites

I love the idea of quinoa bites so I keep trying different recipes - too dry, too bland, just plain yucky. I finally found a winner in this one from Heidi @ Food Doodles. They are delightful, easy to prepare and fun finger food for family or guests.

48 mini pizza bites

 

Ingredients

• 1 cup uncooked quinoa cooked in 2 cups water
• 4 large handfuls fresh spinach, roughly chopped
• 1 6oz can tomato paste
• 3-4 large cloves garlic, finely minced
• 1/2 small onion, finely chopped
• 2 tbsp water
• 2 tbsp good quality extra virgin olive oil
• 1 tsp oregano
• ½ tsp fennel seed
• 1 tsp marjoram
• 1 tsp dried basil
• 1 tbsp dried parsley or other herb of choice
• ¼ tsp maple flakes
• ½ tsp sea salt
• dash black pepper

 

Instructions

1. Rinse quinoa and combine with water in a small pot over high heat. Bring to a boil, cover and simmer for 15 minutes or until all the liquid is absorbed. The quinoa should be tender and completely cooked. Add the chopped fresh spinach, mix it all up and close the lid.
2. Remove the pot from heat and leave covered for another 5 minutes.
3. Preheat oven to 350 degrees. Grease 2 mini muffin tins and set aside.
4. In a large bowl, combine the tomato paste with the garlic and onion, water and olive oil. Mix well. Add all the seasonings including salt and pepper. Mix well again before adding the quinoa and spinach. Once the mixture is completely mixed, taste for seasonings and add more as needed.
5. Divide the mixture evenly among 48 mini muffins and press down. Place in the oven and bake for 10-15 minutes (my oven requires more time).
6. Remove from the oven, add your favorite toppings (vegan cheese, nutritional yeast, veggies, veg pepperoni) and place back in the oven for 5-10 minutes.

 

Soothing Chai Latte (dairy-free, no caffeine)

I've been waking up at 5am (for no particular reason) and making this soothing latte. It is like a big, warm hug on a winter's day. I also crave it after dinner but am too tired and lazy to make it by then.

I don't like black tea (white, red or green), so the peppermint teabag is perfect. A big thanks to Elana's Pantry for the inspiration.

Serves 2, in two-cup mugs.

 

Ingredients

• 3 cups water
• 1 cup almond milk 
• 1 TB grated ginger (I keep mine in the freezer. Use less than 1/2 ts if using ginger powder) 
• 3/4 ts cinnamon (or 2 cinnamon sticks)
• 2-3 cloves
• 1/2 ts cardamom (or 4 cardamom pods)
• 3 whole peppercorns
• 1 peppermint tea bag
• pinch of nutmeg
• 2 TB of pumpkin puree* (optional)
• 1 ts honey
• 1/2 ts alcohol-free vanilla
• 4-6 TB **almond-coconut milk

* We roasted, pureed and froze our uncarved Halloween pumpkins this year. There's a lot of pumpkin to use up which is how it ended up in this recipe!

** The creamy and sweet coconut milk smooths out the "bite" of the spices so keep that in mind if substituting for other milk. You might want to use extra sweetener, go lighter on the spices or use 2 cups of water and 2 cups almond milk instead of a 3:1 ratio.

 

Instructions

1. In a saucepan over medium heat, combine water, almond milk, ginger, cinnamon, cloves, cardamom, peppercorns, peppermint tea bag, pumpkin puree and nutmeg. Bring to a boil.
2. Simmer for 15 minutes (uncovered), stirring occasionally.
3. Remove from heat and strain the latte into TWO mugs
4. Add 1/2 ts honey, 1/4 ts vanilla and 2-3 TB almond coconut-milk to EACH mug. Adjust individual portions to taste.  

Homemade Peanut Butter Cups (gluten and dairy-free)

These butter cups are my new fave treat. Some family members think they are the best dessert I have ever made. The first time I whipped up these salty-sweet delights, my toddler and her play date ran around the house with them and smeared chocolate on every surface! Not a good idea.

The recipe from Oh She Glows makes 12 mini cups. I've been been able to squeeze out 8 regular-sized cups at a time. Check out her pics. They are gorgeous.

Ingredients 

for the base:

• 3/4 cup raw almonds, ground into a meal
• 1/4 cup gluten-free oats, ground into a flour
• 2 tablespoons raw peanut butter (almond and cashew butter work well too)
• 1.5 tablespoons coconut oil, melted
• 1.5 tablespoons pure maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon pure vanilla extract
• pinch of fine grain sea salt, to taste

for the topping:

• 1.5 - 2 tablespoons coconut oil (original recipe calls for 3 tablespoons but the oil forms a white layer on the top)
• 3 tablespoons pure maple syrup
• 2 tablespoons cocoa powder (carob works well too but use less sweetener)
• pinch of fine grain sea salt, to taste

 

Instructions   

1. Process your almonds and oats into flour in a food processor or blender. Place in a large bowl.
2. Add the nut butter, warmed coconut oil, maple syrup, cinnamon, vanilla, and salt into the bowl. Mix ingredients until it becomes like cookie dough. It should be a little sticky.
3. Line your muffin tin with silicone liners. Apparently the butter cups stick to the paper liners.
4. Portion dough into each muffin cup and press down until even.
5. For the chocolate sauce, whisk together the warmed coconut oil, sweetener, cocoa powder, and salt. You want it nice and smooth, not clumpy. Admittedly, I've thrown the sauce into the microwave or into a saucepan. 
6. Spoon a thin layer of chocolate into each cup.
7. Place in the freezer for at least 30-45 minutes or until completely firm. Pop them out of the liners and eat right away! Take them out of the silicone liners once the cups have set. Otherwise, I find the silicone leaves a weird taste behind. Store in an airtight container in the freezer.

Here's a slightly adapted version with coconut flour and refrigerator. The coconut flour works well. I prefer them straight from the freezer.

Veggie Dumplings / Potstickers (Gluten-free)

Dumplings are the perfect comfort food.  But why make your own?

I have never seen gluten-free, vegetarian dumplings with protein before. So, it became my next challenge (ok, obsession). As usual, I read and watched videos until I felt that I had the best possible recipe and was comfortable enough to attempt it.

Overall, I was impressed with the final result. These hot pockets of deliciousness are especially good with an Asian dipping sauce. They take some time to put together but you can make a whole load and freeze them.

I should mention that my husband thought the dumplings were a little doughy. I disagree. That being said, for my 2nd and 3rd batches, I tried to make them thinner.  I even ran the dough through my pasta maker but it crumbled and fell apart. I tried some xanthan gum in one batch but it didn't help. Finally, I tried to find a better gluten-free recipe but no luck. I am thrilled with this one and am sticking to it!

[Note: I realize the trick to getting the perfect dough texture (and look) is is to use a dumpling press.  The cheap ones for under $5.00 will do the trick].


FILLING (Adapted from Steamy Kitchen)

Ingredients

• 1/2 block firm organic tofu (crumbled)
• 3 cups cabbage, shredded (I found organic, shredded cabbage. Lucky me.) 
• 1 cup mushrooms (I tend to use a mixed variety. I've also thrown in some shredded carrot when I didn't have a full cup of mushrooms)  
• 4 cloves garlic, finely minced 
• 4 green onions, chopped 
• 2 teaspoons grated fresh ginger 
• 1 tablespoon fresh basil, finely chopped 
• 2 tablespoons soy sauce 
• 2-3 tablespoons cooking oil

  
Note: This is a lot of filling. You will need to double the dough recipe below or cut this one in half.

Instructions

1. Heat up the oil in a skillet. Add the ginger, onions and garlic and cook for a couple of minutes. Add the mushrooms and cabbage, stir-fry for a few minutes.  
2. Add a few spoonfuls of water and cover, let it cook for a few more minutes.  Remove lid, and continue to stir-fry until the mushrooms are tender.  Remove from heat. Add soy sauce and basil. 

I prefer the taste of the mixture when it is cooked first. If you don't have the time or patience... 

you can skip this step. Your dumplings will get steamed and pan-fried later on. In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well. You can now fill the dumpling wrappers with the uncooked mixture.

DOUGH (Recipe from Garden of Gluten Free)

Makes 24-28 dumplings (depending on size)

 

Ingredients 

• 1 cup white rice flour
• 3/4 cup tapioca flour/starch
• pinch of salt
• 2 Tbsp olive oil
• 2/3 cup boiled water (adjust if necessary)

 

Instructions

Make / roll out the dough
 

1. Add rice flour, tapioca flour and salt into bowl. Pour in your oil. Add just-boiled water and mix. After it cools down a bit, start to knead the dough for a few minutes until it has a play-dough consistency.
2. Now your dough is ready to be divided. Lightly dust the counter with rice flour. Roll out the dough into a foot long rope and cut in half. 
3. Place half your dough directly into a ziplock bag to keep moist. With the remaining dough, cut into 12 pieces. Place the pieces into the bag except a few that you are working with to keep everything moist. Repeat with remaining dough.
4. Take one of your dough discs and flatten it by hand and then roll out with a rolling-pin. Here's a quick video on how to do it.

Filling the dumplings 

Watch the Steamy Kitchen video to see how it's done (you have to scroll down to find/play the video).

1. Prepare a baking sheet with rice flour on it. You will place your dumplings on it after they have been filled.  Make sure to space them apart so they don't stick together.
2. Gently take your wrapper in the palm of your hand and place about a tablespoon of your filling in it. Lightly wet the edge of the wrapper with water and close in half (water and cornstarch or egg whites work too). Pinch shut, and work your way around the rest of the dumpling to close. Or, simply place your disc into the dumpling press, add mixture and press shut.

Cooking 

1. You can boil, steam or pan-fry your dumplings. I love the pan-fried version. Heat the skillet with about 1 to 2 tablespoons of vegetable oil over high heat. Once the pan is hot, place dumplings in the pan, making sure they are not touching. They will stick.
2. Sear for about 1 to 2 minutes, until the bottoms turn golden brown. Add a few tablespoons of water, immediately cover with a lid, and let the dumplings steam for another 3 to 4 minutes.
   
   
   Dumplings are easy to freeze.  Place your baking sheet filled with dumplings (in a single layer) in the freezer until they are frozen. Gather them up and store them in a freezer bag. When ready to cook frozen dumplings, do not defrost or you'll end up with soggy mess. Follow the instructions to cook the dumplings and add an additional 3-5 minutes to the "steaming" time to completely cook the frozen dumplings. 
   
   

Coconut Bacon

Aux Vivres in Montreal makes a yummy vegan BLT. That's how I discovered coconut bacon.

The recipe I use is a combination of the  Simple Veganista and Eating Bird Food recipe, with a little bit of garlic powder added to the mix.

Coconut bacon is great as a salad topping, in a sandwich or as a plain old snack. Does it taste like real bacon? Not exactly but it's deliciously salty, crunchy, smokey and sweet. It's also healthier than real bacon so enjoy it for what it is!

Ingredients

• 2 cups unsweetened coconut flakes
• 2 Tablespoons gluten-free tamari
• 1 Tablespoon maple syrup
• ½ Tablespoon liquid smoke
• 1/2 tsp garlic powder
• 1 teaspoon smoked paprika
• Coconut oil to grease the pan (or use parchment paper)

Instructions

1. Preheat oven to 325°.
2. In a bowl, whisk together all of your ingredients- except for the coconut.
3. Pour coconut flakes into the bowl and stir gently until all pieces are evenly coated with the sauce.
4. Pour coconut flakes onto a greased baking sheet (Single layer is best). 
5. Bake for 15-17 minutes, stirring the coconut every 5 minutes. Keep a close eye out on it toward the end or it will burn. 
6. Remove from the oven and place in a bowl to cool. It will continue to crisp a bit as it cools.  
7. Store in an air-tight container for about a week (it won't last that long!)  

Note:  I've always been suspicious of the "natural" flavour of Liquid Smoke but I really like the taste, don't use it very often and buy a brand that I trust. Here is one conversation on the topic . 

Asian Dipping Sauce

We love homemade sauces, dressings, pestos, salsas, condiments, gravies, dipping sauces - anything that's full of flavour. At every meal, we clutter up the center of the table with various liquids that enhance the taste of our food, even if it isn't necessary. 

This Asian dipping sauce is great with potstickers and spring rolls. It has been adapted from:  http://www.fortheloveofcooking.net/2012/12/pot-sticker-dipping-sauce.html

Most Asian dipping sauces have similar ingredients, with varying proportions. You might prefer it to be thinner, sweeter, less salty, with more garlic/ginger or spicier.  Adapt to taste after you've let it sit for at least 30 minutes.

 

Ingredients

• 1/4 cup of gluten-free soy sauce (low sodium, if you prefer)
• 2 tbsp rice vinegar
• 1/4 cup of water
• 2.5 tsp coconut sugar
• 1 tbsp green onions, diced
• 2 cloves of garlic, minced
• 1/4 tsp fresh ginger, minced
• 2 tsp sesame oil
• 1/2 tsp sriracha (we love Organicville brand but can't find it in Canada)

 

Instructions

Combine all ingredients in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavours to mingle.

Tzatziki (dairy-free)

While tzatziki is usually served with Greek food, this garlicky-dill yogourt dip tastes great with just about anything! You might not want to eat this before a first date though.

If you do a Google search, you will find that most recipes are similar- proportions depend on taste. Here is a recipe that works for me:

Ingredients

• 1 cup non-dairy yogourt* (I use a variation of my homemade yogourt)
• 1-2 cloves garlic, chopped 
• 1/2 small cucumber, grated (Persian cucumbers are the best. English cucumbers are better than the big, fat wax-coated ones that tend to be a little bitter).
• 1/2 ts salt (for the colander)
• 1 TB fresh lemon juice
• 1/2 TB dill 
• Salt and pepper to taste
• Optional: Some recipes use mint. I'm not a fan of it in tzatziki but you might like it.

*NOTE: If you are using a commercial, non-dairy yogourt make sure it is not sweet. If you are following my homemade yogourt recipe, leave it ferment for a few extra hours and leave out the vanilla and cinnamon. You want it tangy and relatively neutral in flavour.

Instructions 

1. Peel your cucumber, remove seeds and grate/chop it (I like the peel on with Persian cucumbers)
2. Put cucumber in a colander and sprinkle with the salt to draw out the water. Let it sit for about 30 minutes. Drain well, you don't want extra liquid in your tzatziki. 
3. Combine all of your ingredients in a bowl. Add more dill, lemon, garlic, salt, pepper as needed. 
4. Cover and let it sit for at least 30 minutes (ideally 2 hours or more) before serving to let the flavours blend. Store in the refrigerator for up to 5 days.

90-Second Gluten-Free Peanut Butter Cookies

Ninety seconds refers to how long it takes to mix up the dough. Unfortunately, it also took about 90 seconds for the adults in this house to eat half the batch of cookies (ok, probably more but let's not talk about it)!

I had to make of couple of small changes to the original recipe despite the fact that there are only 3 ingredients. I didn't have enough peanut butter so I used a mix of whatever we had: organic peanut, cashew and almond butter.  I'm sure it works well with any nut or seed butter.  Instead of 1 cup refined sugar, I used 1/2 coconut sugar and 1/2 maple flakes. Next time, I will try to reduce the amount of sugar altogether.

Ingredients  

• 1.5 cups all natural peanut butter 
• 1 large organic egg
• 1 cup sugar (1/2 coconut sugar, 1/2 maple flakes)
  

 

Directions 

1. Mix all ingredients together. Keep stirring if the mixture seems too wet. It will get stiffer.
2. Line your baking trays with parchment paper. Drop spoonfuls onto the tray.  Don’t worry about pressing them down with a fork – there’s no need. Bake for 12-14 minutes on 350F, until golden around the edges. Transfer to a wire rack to cool.

Fluffy Eggless Pancakes (gluten and dairy-free)

We had one egg left in the house this morning so I looked up recipes for eggless pancakes. I've already posted 2 delicious gluten and dairy-free recipes but these win the award for "Best Texture".  They are surprisingly light and fluffy. I made a couple of minor modifications to this recipe from www.egglesscooking.com in order to make it gluten and dairy-free.

The recipe only makes 6 small pancakes. They were so good, I immediately made another batch!

Ingredients

• 1 cup gluten-free pancake mix*
• 1.5 tsp maple flakes (coconut sugar works well too)
• 1/4 tsp ground cinnamon
• 2 tsp baking powder (no aluminum)
• 1 cup unsweetened almond milk
• 1 TB olive oil
• 1 TB water
• 1 ts vanilla extract
• About 2 TB vegan butter for pan frying (or coconut oil or olive oil)

*I use Cuisine l'Angelique pancake mix with organic brown rice, quinoa, buckwheat and amaranth flours; tapioca starch, ground flax seeds, baking powder no alum, sea salt. You can make your own or substitute for another brand. I once tried Cuisine Soleil's 4 grain pancake mix and they weren't as tasty - buckwheat flour, brown rice flour, quinoa flour, hemp seeds.  

Instructions

1. Whisk together the dry ingredients in a medium bowl.
2. Whisk together milk, oil, water and vanilla extract in a small bowl.
3. Add the wet ingredients to the dry ingredients.  Lumps are fine, don't over-mix. Set aside for a few minutes.
4. Heat a skillet on medium heat. Once the pan is hot, add the butter/oil and let it melt.
5. Pour a large spoonful of batter into the pan for each pancake. Cook until bubbles appear on the face of the pancake (about 1 minute in cast iron pan)
6. Carefully flip the pancake and cook until it is golden brown.

These pancakes are not sweet. Add maple syrup, if desired.

Decadent Homemade Non-dairy Yogourt (Cashews)

Making yogourt is a science project, not an artful pursuit.  I've been obsessed. 

In the past, I was able to consistently make fabulous yogourt with cow's milk. My non-dairy attempts, however, have been disastrous. Unable to cope with another failure, I banished my yogourt maker to the storage closet for a few years. When my little girl suddenly asked for yogourt after 6 months of being dairy-free, I mustered up the courage to try again. Commercial non-dairy yogourts taste bad and are full of sugar and additives.

If you haven't made any kind of yogourt before, you need to know a few things:

• You need a yogourt Starter ("good bacteria"). I use a non-dairy product, GI Prostart that I ordered from the United States. It seems expensive but you only need a little bit at a time and it works consistently. To my surprise, more than a year and a half later, it's still active. Most starters are made with dairy so keep an eye out on the labels. Apparently, you can use the contents of high quality probiotic pills or re-use a small amount of yogourt from a previous batch.

• Temperature is KEY.  The "good bacteria" will DIE if your milk is above the ideal range of 105° to 115°F.  If it is too cold, the fermentation process will halt. Either way, your yogourt will not work. When you add your starter to the milk, the temperature must be between 105-110°F and remain there for the 8-hour fermentation period. That's where a yogourt machine comes in handy. The goal is to keep the yogourt at a constant temperature so feel free to use an alternative method. A simple candy/deep fry thermometer is also required.

• Beware of BAD bacteria. You can destroy the fermentation process with dirty bowls / utensils or from bacteria in the the milk. The "bad bacteria" will overpower the "good bacteria" and your yogourt will not work. Many recipes require you to heat your milk, sterilize all your cooking tools which adds an extra layer of work.  In this recipe, the nut milk doesn't need extensive heating and I simply make sure all of my tools are washed with hot, soapy water. I haven't had a problem yet.

• You need sugar to culture the "good bacteria".  Don't leave out the sweetener. Non-dairy milks require additional sugars in order for the cultures to have enough to eat during fermentation. I use local, organic maple syrup. Agave, honey and organic cane sugar seem to work as well.  I have already reduced the sugar, but try to use even less and see what happens.

• Yogourt isn't naturally thick. Commercial yogourts use all kinds of products to thicken it or the yogourt is strained in order to remove excess liquid. Most homemade non-dairy yogourts use agar-agar and tapioca starch. While they work well, it makes the process longer and more complicated. My recipe uses coconut oil and lecithin.

There are many websites with additional information. Cultures for Health is a great resource if you are interested in learning more about the process:

• http://www.culturesforhealth.com/yogurt-starter-frequently-asked-questions-faq
• http://www.culturesforhealth.com/how-to-make-yogurt

If I haven't scared you off yet, keep reading. If I have, that's too bad. Once you understand the basics, you can make scrumptious non-dairy yogourt in your sleep. It just seems complicated at first.

After many failed attempts, I was finally inspired by a recipe from Crudessence's "Raw Essence" book (which I highly recommend if you are into raw food). Typically, I don't post recipes that aren't freely available online. In this case, I've modified the proportions after lots of testing, added ingredients and supplemented the instructions significantly.

Ingredients

• 1 cup cashews 
• 1 cup filtered water 
• 1.5 TB maple syrup (half of the original recipe)
• 1/4 ts GI Prostart Yogurt starter (or an alternative)
• 2 TB coconut oil (melted)
• 1 ts non-GMO soy or sunflower lecithin (emulsifier)
• 1 ts vanilla (I use alcohol-free)
• 1/4 ts ground cinnamon 

Note: The coconut oil and lecithin help to thicken and act as an emulsifier. I tried to leave them out but the texture didn't come out nearly as well.

 

Directions  

The process may seem long and complicated, but it isn't. In total, it is less than 30 minutes of work over a 24-hour period.

 

PHASE 1

1. Soak your cashews in water for at least 4 hours. Soaked nuts are healthier and produce a smoother, creamier texture. I usually leave them soaking in the refrigerator overnight. 

 

PHASE 2

1. Wash all of your tools with hot, soapy water (bowls, thermometer, a few mixing spoons, measuring cups/spoons, blender carafe and your HANDS).
2. Rinse your cashews in cold water. Discard the water you used to soak your nuts. 
3. Turn on your yogourt maker.
4. In a high-speed blender, mix up your cashews, filtered water and maple syrup. Two minutes on the highest setting in a Vitamix should bring you to the perfect temperature range of 105° to 115°F.  I once used the Ninja Professional Blender which wasn't up to the task- the texture wasn't creamy enough and it could not heat the milk. 
   
5. If you are not using a Vitamix or its equivalent, you will have to heat the milk on the stovetop and wait for it to cool (105° to 115°F).  Watch it carefully and stir or it will burn.
6. Once the milk reaches the appropriate temperature, pour it into a clean bowl.  I like to use a glass bowl like this one (holds 4.5 - 5 cups). It's the maximum my yogourt maker will hold (I often triple this recipe).
7. Stir in the yogourt starter with a clean spoon and place the bowl into the yogourt maker. Let it sit undisturbed for 8-10 hours.  It should smell a little tangy and will be thinner than the final product - don't worry it, will thicken in the refrigerator. 

[Update/Experiment: From a triple batch, I left one cup in the there for an additional 5 hours - it increased the tangy flavour and came out much thicker. Perfect for tzatziki or other dips]. 

 

PHASE 3

1. Place the yogourt in a blender and add the coconut oil and lecithin. My lecithin doesn't dissolve well. I use a coffee grinder to make it into powder first. 
2. Add the vanilla and cinnamon. Blend it all together. Put it back in the glass bowl, cover and refrigerate for several hours. Add additional sweetener, flavouring or fruit as desired.

You should end up with a sinfully thick, creamy and tasty yogourt that feels like dessert. Served best with fresh strawberries in a martini glass :)

It should keep for a week in the refrigerator. It will never last that long! Even when I TRIPLE this recipe, it doesn't last for a week.

Soak the cashews in the filtered water overnight. Drain and rinse the cashews. Add to the blender with another 3 C. (750 ml) fresh filtered water.
Blend on high for 3 minutes, adding in the maple syrup. If you have a regular (not high-speed) blender, blend for 5 minutes. The yogurt should be the perfect temperature after blending.
Prepare your culturing container by washing it thoroughly in hot, soapy water, then rinsing it completely so there is no trace of soap remaining.
Pour cashew mixture into the culturing container. Stir in the contents of the probiotic capsule, discarding the capsule itself. Cover and culture for 8-12 hours.
If you’d like thicker yogurt, stir in the chia seeds, then refrigerate to thicken. You can try using other nuts for this, including almonds and sunflower seeds. You should always rinse nuts after soaking, here is an excellent explanation why to soak and rinse nuts, seeds, and grains.

- See more at: http://reciperenovator.com/special-diets/vegan/how-to-make-cashew-yogurt/#sthash.bQLv5YzG.dpuf

Homemade Playdough (no cream of tartar recipe)

Here is an easy playdough recipe from www.naturalparentingtips.com. You don't have to worry if it ends up in your toddler's mouth and it won't stay there long because the taste is terrible.  Keep it in the refrigerator for weeks (months?) and take it out about half an hour before you plan to use it.

Ingredients

• 1 Cup Plain Flour (I don't bother with fancy flour)
• 1/4 Cup Salt
• 3 tsp of vinegar or lemon juice
• 2 Tablespoons of Oil
• 1/2 cup of water
• Food Coloring (I use India Tree)

Instructions

1. Mix the dry ingredients in a saucepan
2. Whisk in the water over low heat
3. Mix in the vinegar / lemon juice
4. Pour in the oil
5. Continue to mix over low heat until it forms a playdough texture
6. Split up the dough, and knead in the food color (when it’s cool enough to touch)

Chocolate Squash Muffins (dairy, gluten, soy, egg free)

The problem with most "sneaky vegetable" recipes is that they tend to mask unwanted veggies with a lot of unhealthy ingredients- it kinda defeats the purpose. This recipe from Tenderfoodie.com tastes great, is moist and incorporates many healthy foods. I reduced the amount of sweetener from the original recipe but still found them to be a little too sweet. If you are conscious about your sugar intake, play around with the honey- there are no eggs in the recipe so the batter is safe to try!

 

Ingredients

• 2 cups butternut squash or acorn squash (roasted and peeled)
• 1 small banana (or half of a large one)
• 4 TBS ground flax mixed with 8 TBS filtered water & left for 5 minutes to gel (this is your egg replacer)
• ½ cup almond butter (can also use a nut-free sunflower butter)
• ½ cup honey (or sweeten to taste)
• ¼ cup coconut oil, melted
• ½ cup carob powder (or raw cocoa) 
• ½ cup coconut flour (exactly - sift out the lumps before you measure)
• ½ TBS of cinnamon 
• 1-teaspoon gluten-free, aluminum-free baking powder
• 1-teaspoon baking soda
• 1.5 teaspoon vanilla extract (I like alcohol free)
• ¼ teaspoon of sea salt

 

Directions

1. Vent the squash by poking poke several holes in it with a knife. Then roast the squash whole at 425 degrees for about 1 hour or until a knife easily pierces through the centre.  Cool and cut in half and use a spoon to scoop out the seeds.  Then scrape out the flesh and measure 2 cups. 
2. Preheat the oven to 350 degrees F.
3. Grease a 12 muffin tin with coconut oil
4. In a food processor or high speed blender, combine the squash, banana, almond butter, flax seed mixture, honey, and coconut oil. Add the vanilla. Blend well.
5. In a separate bowl, whisk the coconut flour, carob powder, baking powder, baking soda, cinnamon, and sea salt, then add it to the wet ingredients and blend well.
6. Scoop into the muffin cups filling to the top.
7. Bake for 35 minutes. 

Shredded Brussels Sprouts with Pecans and Mustard Seeds

Brussels sprouts are on the very short list of veggies my toddler will eat so I am always on the lookout for different ways to make them.  Quite frankly, I am getting tired of roasted sprouts with garlic.

I came across the following recipe in my free subscription to www.todaysparent.com - it was adapted from a Martha Stewart Living recipe. The shredded texture is a welcome change and I absolutely love the pecans in there.

Ingredients

• 600g Brussels sprouts  (ends trimmed; I used one medium sized package)
• 1.5 tsp unsalted butter (I used Earth Balance)
• 2 tsp olive oil 
• 1 TB yellow mustard seeds
• 2 TB fresh lemon juice 
• Coarse salt and ground pepper to taste 
• 1 cup pecans toasted and coarsely chopped

Directions 

1. Shred the Brussels sprouts in a food processor
2. In a large skillet, heat the butter and olive oil over medium-high heat. Add mustard seeds and cook until tender and beginning to brown (7-9 minutes)
3. Remove from heat, stir in lemon juice and season with salt and pepper
4. Serve topped with pecans   

This dish is toddler-friendly (at least in my home) and perfect for guests- serve them up in small ramekins.

Sweet Potato Ravioli (dairy and gluten-free)

For months, I've been obsessed with making homemade ravioli. First, I tested a whole bunch of gluten-free flour recipes that would work in a pasta roller. I even practiced with semolina flour to get the hang of the machine (much easier!). I finally found a gluten-free recipe that works consistently and easily. Then, I began to play around with fillings, a ravioli tray and a ravioli cutter. Did I mentioned that I am obsessed?

I learned a few key things throughout this process:

1. I love rolling pasta with a machine. Yes, I can use a good old-fashioned rolling pin but you don't get the same results. And, I find rolling therapeutic. 
2. In general, gluten-free recipes are harder to use in a pasta roller but once you find a good recipe, it's easy.
3. Gluten-free ravioli dough shouldn't be too thin or the ravioli will fall apart when boiling. With an Imperia roller, I don't go any thinner than #4.
4. My ravioli tray is a useless pain in the butt. Hand-cut ravioli has more character anyhow!
5. Now that I have done it successfully, I am no longer obsessed. This time-consuming venture will be saved for occasional use only.

The filling below was inspired by this one, especially the idea for light, pan frying. Decadent.

 

Ingredients

• 2 medium sweet potatoes
• 2 or more cloves of garlic
• 1.5 small-medium onions
• 1cup of almond-coconut milk (or milk of your choice)
• Fresh herbs, extra garlic, salt to taste (optional)

Directions

1. Preheat the oven to 450°.  Slice potatoes in half and roast in the oven for about 40 minutes, or until tender (I put about half an inch of water in the roasting pan).
2. While you’re waiting for the potatoes to finish roasting, make your gluten-free dough 
3. Saute your onions and garlic
4. When the sweet potatoes are soft, remove them from the oven. Once they’ve cooled, remove them from their skins and mash in a large bowl. Add the sauteed onions, garlic and the milk, and stir until well combined.
5. Sprinkle some flour on your work surface to keep the dough from sticking. Brown rice flour works well. 
6. Roll one round of pasta dough into a rectangular shape, until thin but not in danger of tearing.
7. Place evenly-spaced spoonfuls of filling along the surface of the dough. Roll the second half of the dough out, replicating the size and shape of the first. Brush a little bit of water in between the spoonfuls of filling, then place the second rectangle on top and press to seal.
8. Cut out ravioli with a sharp knife or a pasta wheel. To make extra-sure they are sealed, press all around the edges with a fork. Freeze or refrigerate any ravioli that you won’t eat immediately.
9. Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take about 5-6 minutes at most). If you like your ravioli a little crispy (I know I do!), heat a little olive oil in a pan, then add the cooked ravioli and pan-fry over medium heat for a few minutes on each side, or until lightly browned. 
10. Top with a little bit of garlic, fresh herbs and serve!

Note: I'm not crazy about the texture of the leftovers. Freeze or refrigerate - boil them up as needed.

Honey-Ginger Tofu

This is an easy, flavourful, not-too-sweet tofu dish that tastes even better the next day. Adult and toddler-approved. I doubled the recipe to ensure we had lots of sauce.

Ingredients

For Tofu:

• 350g Extra Firm Tofu, cut into 1-inch cubes
• 1 stalk Scallion, chopped

For Honey-Ginger Sauce:

• 2 tbsp gluten-free soy sauce
• 1 tbsp (21g) honey
• 2 tsp ginger, peeled and grated
• 1 tsp olive oil

 

Instructions

1. In a medium bowl, whisk together all ingredients for the sauce and marinate the tofu with it for at least 15 minutes.
2. With a slotted spoon, lift the tofu into a large pan on medium-high heat and gently stir-fry the tofu until brown and cooked, about 10-15 minutes. Reserve remaining marinade.
3. Plate tofu, drizzle over reserved marinade and sprinkle scallions over top.

Butter Chickpeas (Vegan)

To me, Indian cuisine is comfort food--- especially during the winter months. Many dishes are spicy, fried and made with butter and cream, served up with a heavy dose of carbs. Deeeeelish!

I've posted a great vegan butter chicken recipe before but this one takes less time to prepare and has even more flavour. Chickpeas are not my favourite but I loved these! My toddler wasn't impressed but what does she know?

This recipe from fitfromconception.com has very little fat and is a super alternative to butter chicken. Serve as a main or side dish. 

Ingredients

• 1-2 onions
• 2 tablespoons olive oil
• 1 t garlic powder
• 2 t curry powder
• 2 t garam masala *if you do not have this on hand see recipe below
• 1 t ground ginger
• 1 t ground cumin (I use less since I'm not a fan)
• 1 t ground coriander
• 1/2 t salt
• 1/2 cup plain unsweetened almond milk
• 1 can (540 ml or 2 cups) chickpeas
• 2 cups (about 4 sm/med) cooked potatoes, cubed
• Sliced red pepper (optional)

The equivalent of 1 can condensed tomato soup:

• 1 cups water
• 2T corn starch
• 2T vegan butter (I used Earth Balance - my homemade butter is heavy on coconut flavour)
• 1 small can tomato paste
• season with salt and pepper 

In a small saucepan, whisk water and cornstarch until well blended. Heat to a boil until thick, whisking constantly. Stir in vegan butter and tomato paste and blend well with whisk.

Directions

1. Wash, peel, cube and boil potatoes until medium soft, rinse with cold water and set aside
2. Drain and rinse chickpeas
3. Chop the onion very finely while the oil heats in a large pan.
4. Add the onion and cook, stirring frequently, until brown – turn off heat and set aside
5. Prepare tomato soup as directed above and add
6. Add almond milk and mix over med-low heat
7. Stir in the curry powder, garam masala, garlic, ginger, coriander and cumin.
8. Continue to cook, stirring frequently, for one to two minutes longer.
9. Add onions, chickpeas and potatoes simmer for about five minutes at very low heat
10. Serve over 1/2 cup brown basmati rice

Garam Masala spice recipe (makes ¼ cup):

1 tablespoon ground cumin

1 1/2 t ground coriander

1 t ground cinnamon

1 1/2 t ground pepper

1/2 t ground cloves

1/2 t ground nutmeg

2 ground bay leaves

1 1/2 t ground cardamom (not mandatory but nice)

BEST Veggie Burgers (Bean and Oat)

A few nights ago, we had the ultimate comfort food dinner: Veggie burgers with Udi's gluten-free buns, homemade gourmet poutine and Zevia soda.  We had carrot cake muffins for dessert, but this time I made the icing :). Heavenly.

I don't love beans or bean burgers so this recipe by Holy Cow! was a really nice surprise. They didn't fall apart, were very tasty and easy to make.

Ingredients 

• 1 large onion, minced
• 1 tbsp organic tomato ketchup
• 2 tbsp gluten-free tamari
• 2 tbsp Dijon mustard
• 1 1/2 cups gluten-free quick-cooking oats (run them in the food processor for a minute)
• 1 14oz can of mixed beans (original recipe called for 1/2 cup pinto and 1/2 cup red or black beans - dried)
• 1 tsp freshly ground coriander (original called for cumin but I don't really like it) 
• 1 1/2 teaspoons chili powder
• 1 medium carrot, grated
• 4 cloves garlic, very finely chopped

 Instructions

1. Rinse your beans
2. Heat a skillet and saute the onion and garlic with a tiny bit of salt for a few minutes until translucent but not brown.
3. Add the carrot, chili powder, and coriander and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
4. Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
5. Mix well and then shape the mixture into eight patties.
6. Heat cast-iron skillet and coat with olive oil
7. Cook patties over medium heat for four to five minutes on each side, or until golden brown.

 

Carrot Cake Breakfast Muffins

I had lots of carrots in my fridge and was looking for a healthy way to hide them from my picky toddler. I've made the BabyCakes NYC recipe a few times but they come out pretty dry and my little girl isn't a big fan.

While searching for inspiration, the pictures of this Double Decker Carrot Cake Cupcake recipe caught my attention! Yum.

With all my attempts to add healthy fats to my very petite toddler's diet, I have added them to mine as well (I don't need the extras, thank you very much). So, I decided to try the cupcakes without the frosting.

They came out moist and flavourful. My toddler loved them. With very little sweetener, and key ingredients such as almonds, eggs and carrots, they make a quick and healthy breakfast during the week.

Ingredients

• 3 large carrots, shredded (about 1.5 cups worth)
• 1 cup almond flour/meal
• 2 eggs, whisked
• ¼ cup virgin coconut oil, melted
• 1 tablespoon raw honey
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• pinch of salt
• ¼ cup chopped walnuts (optional)
• ¼ cup raisins (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. Shred your carrots in your food processor, Vitamix or use a grater.
3. Add all the other ingredients to a large bowl and mix thoroughly to combine.
4. Place ingredients into a muffin tin lined with silicone liners. Should fill 8-10 muffins.
5. Bake for 18-20 minutes (mine needed longer)

2.2.1

Royal Icing (for Elmo cookies!)

Who knew that icing sugar (aka powdered or confectioner's sugar) is simply granulated sugar that has been powdered in a high-speed blender? While obvious to many, I was unaware. Duh.

The nice part about making your own icing sugar is that you have control over the sugar you use. Keep in mind that when you use unrefined organic cane sugar or coconut sugar, it is still sugar--- I use this recipe as a special treat.

 

 

Ingredients

• 1 cup icing sugar (I make my own using coconut sugar or organic cane sugar)
• 2 teaspoons non-dairy milk (like almond or rice milk, or water)             
• 1/4 - 1/2 teaspoon alcohol-free vanilla             
• favourite food coloring such as India Tree (optional)

Directions

1. If you are making your own icing sugar, grind sugar of choice in a high-speed blender until it becomes powder
2. In a small bowl, stir together icing sugar and first liquid (water or milk) until smooth
3. Add vanilla and stir
4. Add more water/milk if too thick
5. Divide into small bowls, and add food colouring to each bowl to desired intensity
6. Brush icing onto your cookies. I made Almond Sugar Cookies using an Elmo cookie cutter. I don't have any fancy decorating tools (you can tell!) so I used clean fingers. I painted on one colour at a time, waiting for it to dry before applying the next colour.