Tag Archives: gluten free
The weather today has been nothing short of gloomy. With harsh thunderstorms last night, the temperature today has tapered off drastically, and grey clouds have been hanging in the sky ever since. In an attempt to bring some color to the lifeless conditions outside, I did what I do best: cook up something colorful. This salad is so delicious, and definitely packs a substantial crunch.
Thai Crunch Salad – Jennifer Segal of Once Upon a Chef
For the Thai Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons fresh lime juice, from one lime
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2-1/2 tablespoons sugar
- 2 garlic cloves, roughly chopped
- 1-inch square piece fresh ginger, peeled and roughly chopped
- 1 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons fresh cilantro leaves
For the Salad
- 4 cups chopped Napa cabbage or shredded coleslaw mix (I like to toss in a little shredded red cabbage for color)
- 1 cup prepared shredded carrots
- 1 red bell pepper, thinly sliced into bite-sized pieces
- 1 small English cucumber, halved lengthwise, seeded and thinly sliced
- 1 cup cooked and shelled edamame
- 2 medium scallions, thinly sliced
- 1/2 cup loosely packed chopped fresh cilantro
- For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
- For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.
I suppose it’s old news at this point, but one of my favorite celebrity couples, Gwyneth Paltrow and Chris Martin, has split — or “consciously uncoupled” in the famous words of Gwyneth, herself. Shortly after I heard the news, I began bookmarking countless GOOP recipes, and stumbled upon these Cannellini Bean and Quinoa Burgers. Like Gwyneth’s relationship with Chris, I’ve been trying to split from meat, eating a plant-based diet whenever possible.
These Cannellini Bean and Quinoa Burgers are a perfect “meatless monday” option — they’re easy, delicious, and totally satisfying. I opted to serve mine with some sliced avocado on top, and I highly recommend that pairing. Enjoy!
Cannellini Bean + Quinoa Burgers – Goop
- 1 1/2 cups (or small can) cooked cannellini beans
- 1 cup cooked quinoa
- 1/4 cup gluten-free breadcrumbs
- 2 shallots, diced
- 1 garlic clove, minced
- 1/2 teaspoon fennel, crushed
- 2 teaspoons cumin
- healthy handful of parsley, chopped
- olive oil
- salt + pepper
1. Place a large frying pan over medium high heat and drizzle with olive oil (about 2 tablespoons). Add shallots and cook for a minute until they begin to soften. Add garlic, fennel and cumin and cook for another minute until the herbs are aromatic and the garlic softens. Remove from heat and cool.
2. Place the beans, quinoa and breadcrumbs in a large mixing bowl. Add the parsley and cooled shallot mixture and set the pan aside but don’t clean (you’ll use this later to fry the patties). Combine everything together with your hands, mashing the beans so that the mixture turns into a paste. (If it’s feeling a little wet, add more breadcrumbs.) Season with salt and pepper.
3. When combined, form the mixture into small patties, about the size of your palm and about an inch thick.
4. Place your frying pan back on the stove over medium high heat and add a drizzle of olive oil to coat. Cook the patties in batches for about 3 minutes on each side until nice and golden brown. Remove from pan and immediately season with salt and a drizzle of lemon. Serve with lettuce, tomato, red onion, Veganaise and/or whatever else you like.
This past week has been filled with celebrations for my family. My younger sister went to Prom and graduated from high school, and my older sister celebrated her birthday. With these celebrations came lots of fun, family time, and most importantly… food. To get “back on track” after everyone’s diets were derailed, I decided to prepare a guilt-free dessert to satisfy any sweet tooth in a healthy way. These personal-sized raw coconut cream pies are every bit as delicious as the “real deal” but left us feeling nourished and satisfied! Although the recipe says to defrost the pies, we all enjoyed them most when eaten frozen — they taste almost like ice cream sandwiches!
Raw Coconut Cream Pie with Dark Chocolate Crust
Prep time: 10 Minutes
Yield: Makes 12 Personal Size Pies
- 1/2 Cup Raw Cashews or Macadamia Nuts
- 1/2 Cup Shredded Plain Coconut
- 1 Tbsp Coconut Oil
- 2 Tbsp Agave
- 2 Tbsp Cocoa
- Dash of Salt
- 1 1/4 Cup Coconut Cream (*Refrigerate a can of coconut milk for 24-48 hours and skim thick, white milk from the top, leaving remaining oil at bottom of can)
- 1/2 Cup Coconut Oil
- 3-4 Tbsp Agave
- 1 Banana
- 1/4 Tsp Salt
- 1 Tsp Vanilla Extract
- Place crust ingredients in your food processor and blend until smooth.
- Spray a muffin tin with a healthy, non-stick cooking spray.
- Evenly press dough down into muffin tin.
- Place in the freezer.
- Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
- Remove crust from freezer.
- Evenly top crust with coconut cream filling.
- Place in the freezer and let set for 2-3 hours.
- Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
- Feel free to top these with coconut whipped cream and/or shredded coconut.
Although it isn’t the prettiest cake I’ve ever made, this raw chocolate ginger frosted cake is really something to celebrate. It is so healthy (high in protein, fiber, omega-3s, vitamins, and minerals) yet it doesn’t sacrifice any flavor. I’d highly recommend this cake to any chocolate lover looking to satisfy their sweet tooth with a healthier alternative to the more traditional chocolate cake.
Raw Chocolate Ginger Frosted Cake:
- 1 cup almonds
- ¾ cup walnuts
- ¼ cup raw cacao powder
- ¼ tsp high quality sea salt
- 1 tsp freshly grated ginger
- 3 Tbsp coconut nectar (can replace with maple syrup… NOT agave)
- 5 Medjool dates, pitted
- 1 tsp vanilla extract
Grind the almonds, walnuts, and cacao in a food processor until it resembles bread crumbs. Add the sea salt, ginger, coconut nectar, dates and vanilla and mix again until you achieve a smooth texture. Press the mixture into a 9 x 5 inch rectangular glass baking dish.
- ¾ cup avocado flesh
- 3 Medjool dates, pitted
- 2 Tbsp raw cacao powder
- ¼ cup coconut nectar (can substitute with maple syrup… NOT agave)
For the frosting, put all the ingredients for frosting in the food processor, or vitamix, and blend together.