Archive for plant based

Chocolate Lover’s Pie

sugar free gluten free vegan chocolate pieThis pie is Sugarfree, Gluten Free, and  Vegan! I’m using fewer animal products in my recipes to 1) save money and 2) support a more plant based lifestyle for healthy living and 3) lend my support to local and humanely farmed food by not using factory farm products.

I LOVE dark chocolate. In graduate school I used to eat chocolate every evening after my classes to unwind and because my day was stressful and my diet was so restricted at this time, I could feel the endorphins lighting up and dancing around in my brain after the first bite. I love using 100% cacao in my recipes and I love the health benefits of this treat. I prefer to sweeten it with maple syrup and/or dates, so my sweet concoctions often end up being Vegan!

Check out this recipe and let me know what you think!

You will need 45 minutes and….
For the crust:

1 cup Almond flour
1 tsp. Baking powder
1/4 cup maple syrup
1/4 cup coconut oil or Vegan ‘Butter’ spread (softened)
Combine ingredients in a mixing bowl and use a mixer to incorporate thoroughly. The mixture should be grainy and spreadable in a pie dish when complete.

*My crust is extra dark because I baked the crust in a 350 degree oven for 15 minutes before I baked the pie. I thought this would help it to set. It’s not too done, but the prebake is optional.

For the pie:

3 heaping Tbsp. 100% cocoa powder
1 avocado2 tbsp flaxseed mixed into 2 tbsp water
1 Tbsp. coconut oil
1/4 cup of almond milk
1/2 cup of pure, organic maple syrup

Combine wet ingredients with avocado and blend thoroughly until smooth. Use a spatula to mix in your cocoa powder by hand to avoid losing any powder

Pour dark chocolate mixture into crust and bake on 350 degrees for 30 minutes. Let cool and set for 20 minutes before cutting to serve

Butternut Squash and Sage Quinoa

I made this dish for the Friendsgiving we went to last month and it was a big hit. I attribute that to 2 things: 1) sage and butternut squash go together easily and naturally like old friends and 2) butter. This dish is frighteningly easy for how delicious it is and can be used as a hearty side to your holiday feast OR as a main dish for vegetarian friends and meatless nights. My one caveat is that you really brown and crisp up the cubed butternut squash, thus it’s important that you have even and equal knife cuts. This also make a great wheat-free, vegetarian stuffing

You will need 1 hour and:

1 bunch Fresh Sage
1 butternut squash ( they are sold by the squash and not by the pound at Trader Joe’s) 1/2 cup of grassfed butter
2 cups of water or vegetable stock
1 cup of red Quinoa (any color fine though)
1 tbsp rosemary
optional: 1 cup of macadamia nuts

  1. Preheat your oven to 400
  2. Chop butternut squash into even, bite sized cubes by slicing in half long ways, and then removing seeds and slicing each half. No need to removes skin. It will crisp up and be delicious!
  3. Place squash cubes on a sheet pan and season with salt and an olive oil drizzle. Bake for 30-40 minutes or until browned on edges
  4. While squash is baking, heat 2 cups of water or stock in a pot on the stove. Once it has reached a boil, cook your quinoa for 20-30 minutes or until most of the water is gone and quinoa seeds are fluffy.
  5. In a large skillet, heat your butter on medium, carefully stirring so as not to burn it. You want a golden-brown butter
  6. When butter is thoroughly melted, add finely chopped sage. It is important to give the sage a fine chop so that the soapy consistency is cooked off.
  7. When your butternut squash is done, transfer it to your butter-sage mixture and add rosemary, stir and fold to incorporate and cover squash with buttery mixture.
  8. Transfer squash and butter mixture to a serving dish and stir in your quinoa evenly
  9. Sprinkle with crushed macadamia nuts

12 Meals of Christmas

One of the big changes I’m making to my own daily diet and thus my blog is reducing animal protein and saving those valuable calories and nutrients for local farms, where I’m assured of the quality of life of the animals. This has added a new dimension to my recipe creation, and really challenged me outside of my comfort zone, so I’m excited to share a compilation of mostly vegetarian, and some vegan and pescatarian recipes.

I’ve been training really hard the last few weeks, and I’ve been replenishing with lean protein from wild-caught fish and shrimp, in addition to more carbs than were in my previous diet. These recipes reflect that nutrient shift,  as well as the seasonal quality of the starches and vegetables that I’m using in my dishes. I’m hoping to use the cohesiveness of these recipes {seasonal, varietal, mostly plant-based, healthy alternatives to comfort foods, and still allergen-free} to create a compilation or cookbook as I build on and test out these recipes. All these recipes are also grain, sugar, soy, and lactose free. So over the next 12 days, you can expect the following recipes:

  • butternut squash & sage quinoa
  • sweet potato cheese fries with curried ketchup
  • broccoli cheddar soup
  • Vegan Holiday Truffles
  • twice baked sweet potato with green onions and herbacious compound butter
  • Stuffed mushrooms
  • tart cranberry relish
  • dressed up hearts of romaine
  • SCD/ Paleo Sticky Toffee pudding
  • curried spaghetti squash {with shrimp} and golden raisins*
  • paleo peppermint bark
  • Match stick root veg

I hope you’ll tune in and discover the 12 meals (or desserts)  that you can either enjoy during the holidays or put on the metaphorical “back burner” for next month when you’re trying to reset. And I hope this “plant-based paleo” movement really takes off.

https://static.pexels.com/photos/5876/food-salad-healthy-vegetables.jpg