vegan raw gingerbread truffles

truffles dipped in choclate

This recipe came directly from Kara Lydon's blog, "the foodie dietitian." It's so delicious! As soon as I received it in my inbox it was to the kitchen. I love gingerbread!!!!
Check out her blog-  http://karalydon.com/recipes/

truffles rolled on raw cocoa powder

Gingerbread truffles 

Ingredients

• 1 cup Medjool dates, pitted (approx 10 dates)
• 1 cup pecans
• 1 tablespoon grated ginger
• 1 tablespoon molasses
• 3 tablespoons cacao powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice

Optional toppings:
• 2 tablespoons cacao powder for dusting (raw) OR
• 1/3 cup vegan chocolate chips +
• 1 1/2 teaspoons coconut oil

Instructions

1. In food processor process the nuts into a fine powder.
2. Add dates, ginger, molasses, cacao powder, cinnamon, cloves and allspice and pulse to crumb-like consistency.
3. Roll mixture into 1-inch balls and place onto wax paper or parchment-lined baking sheets. Store in freezer for 20 minutes or until chilled.
4. Remove truffles from freezer and use one of the options for coating below:
5. Add cacao powder to a plate and roll each truffle in the powder until coated OR
6. Melt chocolate chips and coconut oil in a small saucepan over low heat, whisking frequently until melted. Turn off heat and place the balls, one at a time, into the melted chocolate until coated. Remove and return truffles to parchment-lined baking sheets.
7. Store in the refrigerator to keep chilled.

This will be a holiday favorite!

Rose and Basil

My friend and I visited NYC today. What do you think our number one preoccupation was?
Food.  NYC has the best vegan food selection anywhere! This was a find we stumbled upon. Rose and Basil. Vegan chocolates, lattes and the best chocolate peanut butter chia pudding ever! You will soon see my try at making this delicious, nutritious treat.  Our barista was really nice and helpful. She answered all of my questions about the ingredients. Rose and Basil  just opened this past summer. Do visit this new gem before the lines are super long! Soon everyone will know about it.
Merry Christmas folks!

Balsamic Dijon Roasted Brussel Sprouts

breakfast sprouts topped with hummus

This certainly is yummy! An unexpected mix of ingredients make for an excellent way to get more cruciferous veggies into your diet. I borrowed this recipe from Chef AJ.  I tried it once with the big 'ol bag of shave Brussels sprouts and kale from Costco (I shared earlier that earlier.) Makes it even quicker and easier! Since then I have tried it on butternut squash and sweet potato chunks and,of course, the halved and whole frozen Brussels sprouts.
 
Preheat oven to 450F.
Trim the ends off of 2 pounds of Brussels Sprouts and cut in half or fourths This depends on how large the Brussel Sprouts are. In this bag of frozens the sprouts were small so I didn't do anything!

Place in a large bowl and add 1/4 cup of your favorite low sodium Dijon mustard or salt free Stone ground mustard and 1/4 cup of your favorite Balsamic vinegar. Mix well until the veggies are completely coated. Bake on a piece of parchment paper or nonstick silicone baking mat for at least 30 minutes, stirring every 10-15 minutes. If your Brussels sprouts are quite large or you prefer them crispier or more blackened, roast up to 30 minutes longer until they are done the way you like them. Make sure you stir them around every 10-15 minutes.


*Try cooking them with thinly sliced red onions.

Christmas Salad

What a beautiful, delicious winter salad this is. My new fave!

For the salad:
1 cup quinoa- cooked (remember to rinse before cooking) I like to cook it with veg broth and some onion powder instead of water
1 bulb fennel- spiralized thin or sliced very thin
3 cups salad greens of choice - I use a mix of kale, spinach and arugula
1 large pomegranate

dressing:
1 1/2 tsp. olive oil
1 large lemon juice juiced
1 shallot minced (once I used onion when I forgot to buy shallot- then use about 1 TB of onion finely minced)
salt, if you want

Cashew cheese
1 cup raw cashews soaked 24 hours- rinsed and drained
2 teaspoons light yellow miso
3 Tablespoons lemon juice
1 large clove garlic
1/4 cups water (or more for consistency)
1.2 tsp salt is desired

Prepare the cashew cheese:
Place cashews, miso, lemon juice garlic, water and salt if you want into food processor or vitamix.
Blend  for  a short time and then scrape down sides. Blend again. Stop when the cheese is fully mixed and whippy. Place in container and into the fridge for at least two hours.

Prepare dressing:
Whisk together all ingredients.

Combine fennel, pomegranate seeds, and grains with the dressing. Then lightly toss in the greens. Serve with a dollop of cashew cheese. 


Thank you to Gena Hamshaw for this recipe. I changed it lightly, but the recipe is essentially hers. Check out her wonderful blog at The Full Helping .

Holiday Spiced Matcha

I needed a change in my Matcha drinking. Summer warmth is definitely in the past. Iced and peppermint Matcha just wasn't cutting it. So I turned to the Internet and did some research. This recipe combines all I learned and was mastered in the vitamix.

3/4 cup almost boiling water
1 humongously heaping tsp of matcha powder (my fave is DO brand)
1/2 tsp vanilla powder
1/8 tsp turmeric
1/8 tsp ginger
1/2 tsp cinnamon
1/8 tsp ground cardamon
1 tsp maple syrup (to taste)

Place all in the vitamix and whip together. I like the put the setting on smoothie and walk away.

Add:
1 cup non-dairy milk -I like almond or soy- Heat the milk before adding.

Whip it all together and enjoy! This recipe is for my super large mug- or a Grande size at Starbucks

redo on curried cashews

Curried Cashews

Serves: 3 cups

I have made this recipe for many years, even posting it a while back. This year I researched how to make my own curry powder and wowza- it added something wonderful.  That's the reason for a re-post. Enjoy!

They make wonderful gifts.

Ingredients

• 2 Tablespoons curry powder (see below for my home made curry powder)
• 1 Tablespoon sea salt
• 1 Tablespoon maple syrup
• 2 Tablespoons water
• 1 Teaspoon olive oil
• 3 cups cashews, whole or pieces (12 ounces)

Instructions

1. Preheat the oven to 250F and line a baking sheet with parchment paper.
2. Mix together the first five ingredients and toss with the cashews. Make sure to coat those cashews well.
3. Spread the nuts in an even layer and roast for 35-40 minutes.
4. Transfer to an airtight container. I made a bigger batch and put most of it in the freezer.

homemade curry powder- rich and delicious!!!

       ·  5 tablespoons ground coriander seeds

·  2 tablespoons ground cumin seeds

·  1 tablespoon ground turmeric

·  2 teaspoons ground ginger

·  2 teaspoons dry mustard

·  2 teaspoons ground fenugreek seeds

·  1 1/2 teaspoons ground black pepper

       ·  1 teaspoon ground cinnamon

       ·  1/2 teaspoon ground cloves

·  1/2 teaspoon ground cardamom