August 26, 2012 by Sara E. Brown
http://queerveganfood.com/2012/08/08/rainbow-protein-vegan-stew/
Ingredients:
Green beans
Coconut oil
Salt
Garlic powder
Herbs and spices (optional)
Instructions:
Lightly coat green beans with coconut oil, salt, garlic and other herbs and spices if you wish. Dehydrate for 3-5 hours, depending on desired texture. Enjoy!
Note: 1/4 cup is only 16 calories!
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.
http://www.doctoroz.com/videos/jicama-chips
Ingredients
3 whole jicamas
Chili powder, to taste
Garlic powder, to taste
Onion powder, to taste
Salt, to taste
Directions
Peel and slice jicama into thin slices. Spread out on top of parchment paper on a cookie sheet. Season to taste. Coat chips with cooking spray.
Place in oven at 400° F for approximately 25-30 minutes, or until crisp. Enjoy with your favorite low-calorie dip!
http://www.edibleperspective.com/home/2013/2/27/blueberry-crumb-muffins.html
gluten-free, dairy-free // yields 12-14 standard muffins
for the crumb topping: be sure to make this first
§ 1/4 cup rolled oats
§ 1/4 cup sucanat, or coconut sugar/brown sugar
§ 3 tablespoons oat flour
§ 3 tablespoons softened coconut oil
§ 1/2 teaspoon cinnamon
§ pinch of salt
1. Place all ingredients in a bowl and mash together with a fork or your fingers until fully combined and crumbly. Set aside.
for the muffins:
recipe slightly adapted 3/12/13
§ 1 cup gluten-free oat flour
§ 3/4 cup raw buckwheat flour
§ 1/2 cup almond meal
§ 3 tablespoons sucanat, or coconut sugar/brown sugar
§ 2 1/2 tablespoons ground flax meal
§ 1 teaspoon baking powder
§ 1/2 teaspoon baking soda
§ 1/2 teaspoon salt
§ 2 large eggs
§ 1/2 cup + 1 tablespoon unsweetened applesauce
§ 6 tablespoons unsweetened almond milk
§ 1/3 cup honey
§ 1 tablespoon vanilla extract
§ zest of 1 lemon or 1 orange, optional
§ 1/4 cup unrefined coconut oil, melted and slightly cooled
§ 1 1/4 cup blueberries
1. Preheat your oven to 350* F and line a muffin tin with liners.
2. Add all dry ingredients to a large bowl and mix well.
3. Whisk the eggs in separate bowl and then whisk in the applesauce, milk, honey, and vanilla until fully combined and smooth. Whisk in lemon or orange zest if using.
4. Vigorously whisk in the coconut oil and immediately pour the wet mixture into the dry, to avoid the coconut oil from ceasing.
5. Stir with a large spoon until just combined. Do not over stir.
6. Fold in the blueberries with minimal stirring.
7. Promptly spoon the mixture into the muffin liners about 2/3 the way full.
8. Sprinkle the crumb topping on each muffin and bake for about 25-30 minutes until a toothpick comes out clean. The tops will turn golden brown.
9. Let completely cool before peeling the liner off. Muffins hold together fully once cooled.
notes/subs: For altitude around 5,000’ increase your oven to 370* and use 3/4 tsp baking powder. Melted butter can be subbed for coconut oil. Raw buckwheat flour can easily be ground to a fine flour in a blender, magic bullet, or coffee grinder. Be sure to use raw groats, which are a light yellow/green color. I do not advise using roasted buckwheat/kasha and do not recommend Arrowhead Mills buckwheat flour. Frozen or fresh blueberries will work.
http://www.edibleperspective.com/home/2013/4/11/tropical-sunshine-smoothie.html
gluten-free, vegan // yields 1 smoothie
§ 1 champagne mango, skin removed + sliced
§ 6-inch frozen banana
§ 3/4 cup frozen pineapple
§ 1/4 – 1/2 cup unsweetened almond milk
§ 1/4 cup orange juice
§ 1 1/2 tablespoons ground flax meal
§ 1/4 teaspoon turmeric, optional
1. Blend ingredients together until smooth. Add more milk for a thinner consistency. Top with unsweetened coconut, hemp seeds, ground flax, walnuts, etc.
Other add-in ideas: Sub lite coconut milk instead of almond milk for a richer + lightly coconutty flavor. Add in cinnamon and/or ginger for a kick of flavor. Add 1 tablespoon of walnut butter for extra creaminess. Sub chia seeds instead of flax if desired, which both help to thicken the smoothie.
http://www.doctoroz.com/videos/cowboy-caviar
Ingredients
1 (15 oz) can of black-eyed peas
1 (15 oz) can of corn
1 (15 oz) can of fire-roasted tomatoes, diced
2 avocados, diced
1/2 cup chopped cilantro or parsley
1/2 jalapeño, finely chopped
1/4 cup olive oil
1/3 cup raw apple cider vinegar
1 tsp ground cumin
1 tsp chili powder
1/2 tsp freshly ground pepper
Salt to taste
Directions
Pour all ingredients into a medium size bowl, and stir until ingredients are completely mixed. Add salt to taste.
Place bowl in refrigerator, and keep ingredients cold for 1 hour before serving. Enjoy!
Tina Abbots - quinoarecipes@aweber.com
Ingredients:
Directions:
Make sure all your dry ingredients (and eggs!) are at room
temperature.
Grease the bottom of a 10-inch loaf pan or two 8-inch pans.
Heat the oven to 200 degrees and then turn off.
In the bowl of your stand mixer, sift together the dry ingredients.
In a separate medium bowl, mix eggs, molasses, vinegar, and melted
butter together.
Heat your water for proofing the yeast. I recommend 120 degrees.
In a small prep bowl, stir together your active dry yeast and one
teaspoon of sugar. Add 1/4 cup of the heated water to the yeast
mixture. Let the yeast sit for 10 minutes.
It should be foamy and active! If not, start over with another
packet of yeast.
Once your yeast is ready, add the egg mixture to the dry
ingredients. Then add the yeast mixture. Then slowly add your water
(should still be warm) to achieve the right consistency in your batter.
Do not just add in the rest of the water but add gradually instead.
The dough should be like very stiff cake batter.Beat dough on
high for about 15 minutes. If you accidentally add too much water
simply add a little rice flour until you achieve the dough
consistency you are after.
Put the dough in your prepared pan and place in oven to rise for
about 1 - 1 1/2 hours. You can put plastic wrap or a towel
over the pan.
Once the dough has risen to the top of the pan, bake the bread for
40 minutes at 350 degrees
Do not refrigerate this bread ( it might get soggy),
but you can slice and freeze it for later use.
