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Southwestern Quinoa Bites Recipe with Avocado Dipping Sauce – Gluten-free and Vegan
This month of guest-bloggers just keeps on going and bringing more and more of my favorite foodie ladies here to share amazing treats with you guys. Today, we have the amazingly talented Cara, of Fork & Beans, with us, sharing an incredible recipe that would be perfect for your Super Bowl party this weekend or heck for any occasion really and they are a super creative way to use up some of your leftover juice pulp!
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Beth. Oh Beth. My love story goes way back with this girl from almost the beginning of Fork & Beans. I adore her personality from behind the computer and in person–she is the kind of girl you want fighting on your team. It is of my upmost pleasure to be here with all her loyal readers–YOU–sharing this recipe today!
Over the past couple years I have become a huge lover of juicing. I even bought an Omega (which I LOVE) and I now make a tradition of going to the farmer’s market every Sunday to buy fresh produce to juice at home for the entire week. The thing about juicing, however, is that there is a ton of pulp left over from the vegetables. I always feel guilty about throwing it all away because there is still food to be eaten despite the fact that it is the leftover fiber of the vegetables and fruit. I just never really have known what to do with it (translation: I never put that much thought into it) That is, until now.
Now I am starting to get creative with all that extra fiber and beginning to throw it into everything I can think of. About a year ago I made these Italian Quinoa Bites which were a HUGE hit (and unbelievably good!) and it immediately hit me that the pulp would pair perfectly with a new-and-improved flavor. And trust, it so is! These make the perfect appetizers or even meal in and of itself. Read the rest of this entry »
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Kimchi Zen Salad in Avocado Shells – Gluten-free and Vegan
I am so excited to introduce you guys to Ella of Pure Ella today! I recently discovered Ella’s gorgeous website and I was instantly in love. Her gorgeous photos and recipes obviously caught my attention immediately, but her excitement for life and he sweet and positive outlook just sealed the deal for me. Today Ella is sharing a beautiful salad that has been drooling. I cannot wait to try this one.
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Lately I’ve had this insane craving for Kimchi! And I just had to have it!
I scoped around several stores in our area including Whole Foods and when I couldn’t find it myself I finally had to ask (in complete desperation) if they could help me find it!
After rechecking with several clerks I was delivered the news “We’re sold out!” (Ok, let’s expand on that exclamation mark!!!! I was completely shocked!) This was my third attempt and it’s like Kimchi has gone extinct! Or just got extremely popular! Maybe both?
“Oh no… but I’m pregnant!” It was no use. Kimchi was just a fantasy at that point. There was nothing I could do and no interest at that time to ferment cabbage for 3 weeks before I could get a bite!
Days went by and I gradually learned to stop whimpering the word “kimchi” with the fridge door open at lunchtime when preparing my lunch. I haven’t really given up but I wasn’t going to go crazy for fermented cabbage… or was I?
And then this happened: My sweet husband just walks in through the front door and hands over a jar of Kimchi to me! I jumped for joy and skipped all the way around the kitchen island to plant a big kiss on him! The guy doesn’t do flowers, but he does Kimchi and I was in Love! (with both of them ;))
The first and last time I had Kimchi before was on our last Summer trip to Montreal, when we enjoyed a stay at a great Asian restaurant in Montreal. I couldn’t get enough of this stuff. My husband didn’t get it. I loved it!
So what is Kimchi anyway? If you’re unfamiliar with the latest super-food – Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea. It has a flavour combination of spicy, sour and a little sweet depending on what variety you get.
It’s been a cultural dish in Korea for nearly 3,000 years so it’s a big part of their daily tradition. Even when taking pictures, people there say “Kimchi” not “cheese” when smiling for their pictures. Fun, right? 😉
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No-Bake Smore’s Energy Bites (Gluten Free and Vegan)
I seriously could write an entire post about my love for today’s guest blogger. Meg from Beard and Bonnet is not only one of my favorite gluten-free bloggers, but I am so incredibly lucky to have Meg as a neighbor and a close friend. My love for this lady cannot be explained in a simple intro to a blog post. I have to say, besides being away from my husband and my pets so much this month during yoga teacher training, it is almost as hard being away from Meg. We talk soo much throughout the day, through texts, on the phone or on a walk through the neighborhood. If you haven’t checked out Meg’s amazing site Beard and Bonnet before, I can tell you, it is chock full of creative gluten-free and vegetarian recipes and some of the most beautiful photography you have ever laid your eyes on, so after you check out this amazing treat, get on over there and check it out.
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Hello again Tasty Yummies friends, it’s Meg here from Beard and Bonnet. I am so happy to be here with you again today while Beth is finishing up her yoga training.
I am the type of person that will schedule so many things into each day that I have little to no wiggle room for when life actually happens. You know, the inevitable last minute errand that pops up, or when your kid comes down with a cold and you’re suddenly tied to your house until they are no longer a walking petri dish. Yep, I am one of THOSE people. I am almost always in a full on dash to the next thing, and it’s not that I don’t want to enjoy every moment it’s that I want to enjoy all of the moments and then some. You know, I want to seize the day with a vengeance and never look back and say ‘I wish I had just made time to…’ please, tell me I am not the only person that lives like this! Read the rest of this entry »
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One Simple Change: Surprisingly Easy Ways to Transform Your Life + Giveaway
Hey friends, I am super excited to have my friend Winnie Abramson of Healthy Green Kitchen joining us today to talk about her brand new book, One Simple Change: Surprisingly Easy Ways to Transform Your Life. I started reading this amazing book during the holiday break and although I haven’t finished it completely yet, as I am really trying to take it slow, take it all in and implement as much of it as I can into my own life, I already cannot recommend it enough! Winnie did an incredible job creating an easy to read, easy to implement list of 50 simple, but permanent healthy changes we can bring to our lives to improve our everyday well-being. From age-old culinary wisdom to green living tips, cutting-edge nutrition information, and 15 simple and easy recipes. You can take in the entire book at once and dive right into all the changes, you could work through the tips week by week or just dip in and out of the book at will. Either way, you will be left inspired to be the best you can after even just a few pages of reading.
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I am so honored Beth invited me to guest post here on Tasty Yummies. She asked me to share a bit about why I wrote my new book One Simple Change. I was happy to oblige!
When it comes to matters of health, our society is pretty obsessed with the concept of quick fixes. There’s also a great deal of pressure out there to take various eating and lifestyle practices to extremes. I understand the temptation to jump on the latest diet, exercise, etc. bandwagon (especially at this time of year), I really do…heck I’ve done that myself in the past.
My inspiration for writing One Simple Change, however, was to provide a different way of doing things…I wanted to pave an alternative health and happiness path, if you will. When I was younger, I dealt with disordered eating and over exercising and I ended up miserable with a host of health problems as a result. Now I live a life that’s balanced and full of joy (and at 43 years old, I have never been healthier or happier): I wanted to share how I got to where I am today, and that’s why I wrote this book.
Much of One Simple Change is indeed based on my experiences making changes in my own life. But it’s also heavily influenced by what I learned in naturopathic medical school (and practice) and my recommendations are backed by scientific research (the book is heavily referenced). The book is a compilation of 50 small, sustainable ways you can transform your diet, adjust your lifestyle, and overhaul your attitude in order to benefit your health and well-being. A good portion of the book is also meant to inspire readers to live greener, a topic about which I am passionate.
Small changes can really add up. And when you take things slow and change only one thing at a time, the changes are more likely to stick! I hope you’ll check out the book, and give my “method” a try.
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GIVEAWAY:
Winnie so graciously offered to send one lucky reader a copy of One Simple Change: Surprisingly Easy Ways to Transform Your Life. Use the Widget below to enter now.
**This post contains affiliate links.
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Chocolate Cream Pie – Gluten-free + Vegan {Guest Post by Girl Makes Food}
I came across Alissa’s wonderful blog, Girl Makes Food earlier this year via Instagram, I believe. Her beautiful photos of her delicious creations always look so amazing and would constantly leave me drooling! Alissa and I seem to have similar tastes in food and so often I find myself checking her site and seeing a newly posted recipe similar to something I have been working on or playing with, thinking she beat me to it :). Besides making incredible healthy recipes, Alissa is also a certified in holistic nutrition counselor and she brings an incredible knowledge about food and eating with every post. Alissa practices a holistic approach to health and wellness and the connection to all areas of our lives. Today Alissa is sharing an incredible looking recipe for a vegan gluten-free Chocolate Cream Pie that is definitely more than drool-worthy (that she somehow made, photographed and got to me without having power at her NJ home, in the wake of Sandy). Enjoy!
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I am so excited and honored to be guest posting for Beth today!!!! I am the “girl” (aka Alissa) over at Girl Makes Food. I am a culinary school grad turned holistic nutrition counselor. I am a big fan of healthy, quick, and easy meals, so I try to focus on ease and simplicity with my recipes. All my recipes are vegetarian, a lot of them vegan.
In the spirit of quick and easy, this pie is just that. Super cinchy, and super yummy!!
I love pies, and my Thanksgiving dessert spread is usually all about pies. But my favorite one by far is a chocolate pie I make every year. It is super rich but full of dairy, so I decided to try my hand at a plant-based version!!
It turned out really well, firm enough to slice and serve with ease, and no one will ever suspect the main ingredient is tofu!! I also love that this pie is rich (just like the original), and also pretty filling so a small slice goes a long way.
I fed it to friends and got the stamp of approval, which makes me jump around with excitement!! Jumping when I get excited is a normal thing for me, and this jumping led to hubby installing an earthquake strap to our TV. True story.
Health highlight of chocolate: Being a serious chocoholic myself, I love reading the studies about how healthy chocolate is for you. 70% cocoa solids or higher is best, as it means less sugar and other non-chocolate additives in there (the percentage refers to the cocoa solids meaning the stuff that comes from the bean – 100% is unsweetened chocolate). Research suggests that people who eat chocolate regularly tend to have a lower BMI. Chocolate can help lower blood pressure, and reduce the risk of heart disease. It also contains healthy antioxidants and flavonoids, and has been shown to have a beneficial effect on cholesterol.
[print_this]Chocolate Cream Pie – Gluten-free + Vegan
Ingredients:
Crust:
- 1 cup Oats
- ½ cup Coconut (unsweetened flakes)
- 2 tablespoons Coconut Oil (plus extra to grease the pie plate)
- 2 tablespoons Maple Syrup
Chocolate filling:
- 1 lb Silken Tofu (drained) (look for non-gmo)
- 8 ounces Unsweetened Chocolate (chopped)
- ¼ cup Maple Syrup (you can add more a tablespoon at a time if you like it sweeter)
- I served with Vegan Coconut Whipped Cream
Instructions:
- Preheat the oven to 350
- To the bowl of a food processor add the oats and coconut and process until the texture of graham cracker crumbs
- Add the coconut oil and maple, process until evenly mixed
- Grease up a 9 inch pie plate with coconut oil (with a brush or paper towel)
- Add the crust to a pie plate
- Press the crust using your fingers, the back of a spoon, or the bottom of a measuring up until evenly coated on the bottom and up the sides and well pressed
- Bake for 15 minutes or until golden brown
- Set aside to cool
- While the crust is cooling, rinse the food processor bowl and then add the tofu
- Process until smooth
- While the tofu is processing, melt the chocolate in a microwave safe medium bowl
- Add the melted chocolate quickly to the tofu while the processor is off, then turn it back on and let run until completely incorporated (you need to work quickly to prevent the chocolate from hardening)
- Add the maple and process until incorporated
- Pour the chocolate and tofu mixture into the crust and spread it evenly
- Cover and refrigerate (about 1-2 hours or overnight)
- Slice and serve!!!!!!
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Visit Alissa’s blog Girl Makes Food
You can also follow Alissa on:
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Blackberry Lavender Lemonade – Gluten-free, Vegan + Refined Sugar-free
I have really been enjoying playing around with different seasonal flavor combinations for the series of cocktail recipes that I have been sharing over on the Free People blog BLDG 25. This is my second post in my 5-part Summer Mocktail series for Free People.
I have been letting what I find at the market determine the drinks, instead of the other way around. I had been thinking up some type of twist on the standard “Arnold Palmer” of tea and lemonade, which we love over here. I wanted it to be brighter, more colorful and featuring a seasonal fruit. When I saw the blackberries I instantly knew that was the way to go. Not only will this quench the thirstiest of thirsts, but it is such a beautiful and bright color, to boot!
The delicate aromatics from the lavender, paired with the pleasant tartness from the lemons and the blackberries is absolute perfection and sure to please anyone on a hot summer day. I decided to use my go-to sweeteners for this since I prefer to not use refined sugar, but you can feel free to substitute whatever sugar or sugar-alternative you desire. I also go light on the sweetness since I prefer my lemonade drinks to be on the tart side. Make sure to taste and sweeten to your own liking. If you are looking to make this into an alcoholic beverage, simply add in 1 shot of your favorite vodka, stir and enjoy!
[print_this]Blackberry Lavender Lemonade
serves 4-6- 1/2 cup dried culinary lavender
- 5 cups water
- 1/4 – 1/2 cup maple syrup (raw honey, agave or raw sugar will also work)
- 1 cup freshly squeeze lemon juice (about 6-8 lemons)
- 4-6 teaspoons maple sugar (you can also use raw sugar or any other sugar of your choice)
- 6 ounces fresh blackberries
- ice
Bring 5 cups of water to a boil in a medium saucepan over high heat, stir in the lavender and reduce the heat. Partially cover and simmer for 10-15 minutes. Strain the lavender tea over a strainer or through cheesecloth, pressing down to get out as much liquid as you can, discard the lavender. Pour the liquid into a large pitcher. Stir in maple syrup, honey or whatever sweetener you are using, until it has dissolved. I prefer my lemonade on the tart side so I only used 1/4 cup of maple syrup, but feel free to use as much as you would like. Let cool. Once cooled, add the lemon juice to the pitcher and give it a good stir. Taste to see if it needs more sweetener or if you want to add some water to dilute it a little.
To serve, place 5 to 8 blackberries and 1 teaspoon of sugar in each glass. Muddle. Pour the lemonade mixture over to fill the glass about 2/3 of the way full, give it a stir, then top with ice. Garnish with lemon slices pressed into some dried lavender, or add a fresh sprig of lavender if you have it.
*For an alcoholic cocktail, add in a shot of vodka [/print_this]
This recipe was originally shared on the Free People blog. Check out my first post in the series here.
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Wheat Free Meat Free: French Toast Baked Polenta Sticks – Gluten-free + Vegan
This next guest post comes from someone who should really call her blog “Wife of the Year”! Kalinda from Wheat Free Meat Free likely has the happiest and most spoiled husband around. Why, you ask? Kalinda’s husband Mike was diagnosed with Celiac Disease, so he can’t eat any gluten and he is also vegetarian. Kalinda does all the cooking and she is neither gluten intolerant, nor vegetarian. But in her words “She loves Mike, so she makes gluten-free vegetarian food for them to enjoy.” How adorable and insanely sweet is that? Not only does she cook for him, but she keeps a blog about it. As if the recipes and beautiful photos weren’t enough to make me stick around on Wheat Free Meat Free, once I read that sweet little detail right there, it sealed the deal for me. Although things are a bit opposite in our home, me having the gluten-intolerance and preferring to eat very little meat, etc – I did start my blog at my husband’s request, so he could “have a menu to choose from”. Ah, the things we do for our husbands.
Kalinda was kind enough to create a brand new, mouth watering recipe to share with all of you and I am seriously bummed that I won’t be able to make these until we get home from Austin. These look incredible. Check it out…
Like most of you, I think Beth and her blog are super duper. So I was quite flattered that she asked me to write a post for her while she’s off at SXSW and Flatstock.
Actually, I was flattered and intimidated because, oh man, that means I had better take some good pictures. And, you know, produce a stand-up recipe. I hope this qualifies.
[print_this]French Toast Baked Polenta Sticks – Gluten-free + Vegan
- 1 cup polenta (may also be called medium or coarse ground cornmeal or grits)
- 1 15-ounce can coconut milk
- 1 1/4 cups water
- 1 tablespoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- sea salt
- Lightly grease a casserole dish. Put the coconut milk and water in a medium to large sized saucepan and place over high heat.
- Once simmering, reduce heat to medium. While stirring, slowly pour in the polenta. Once all the polenta is mixed in, stir in the cinnamon, maple syrup, vanilla extract, and a pinch of salt.
- Cook, stirring regularly, until polenta is thickened and will hold its shape. If it looks like the polenta is scorching, reduce heat to medium-low.
- Press into the casserole dish, spreading evenly, aiming for 1/2 inch thickness. Chill in the refrigerator for at least one hour.
- Preheat the oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. Invert the polenta onto a cutting board, and slice into pieces around 3-4 inches long and about 1/2 inch wide.
- Arrange on the baking sheet, and bake for 10-15 minutes, flip the pieces, then continue baking another 10-15 minutes, until golden brown on the outside. Remove and serve with maple dipping sauce.
Maple Dipping Sauce
- 1/4 cup plain non-dairy yogurt
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
Polenta cooking time will vary by the type. Mine was a rather coarse grind and took about 15 minutes. Finer grinds would take less time. Polenta sputters, especially in the first few minutes of cooking. Stirring helps, but be aware you might end up wearing some.
I used a 7″ x 11″ casserole dish to chill my polenta. That gave me the 1/2-inch thickness I wanted. It’s certainly OK to spread it out on a large baking sheet free form. If you wanted to make this for breakfast, the polenta can be prepared then chilled overnight.
I really wanted to use coconut milk yogurt to keep with the coconut theme, but I couldn’t find any. Soy yogurt it was. Plain old cow yogurt can be used for the dairy loving types.
Thanks to Beth for letting me stop in. Please come visit me sometime. [/print_this]
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Tessa, The Domestic Diva: Maple Apple Cinnamon Donuts – Gluten-free + Vegan
As much as it saddened me to take nearly 2 weeks away from Tasty Yummies while we travel to Austin, Texas for SXSW and the Flatstock Rock Poster Convention, I am also very excited for the first time ever, to have a series of wonderful and very lovely guest bloggers holding down the fort while I am away. Right now I am in the car starting our journey from Buffalo, NY to Austin, TX, likely dreaming of these very doughnuts and all of the other delicious treats we have for you while I am gone. If only I could have found the time to make one of everything to take on the road with me, so I wouldn’t miss my kitchen too much.
I am excited that the first Tasty Yummies guest blogger, Tessa the Domestic Diva, made a very special donut recipe, just for you guys after reading about my own experience of making donuts for the very first time, not too long ago. Additionally she shares her three very popular donut recipes, which are all gluten-free and vegan. Tessa’s blog grabbed my attention recently both from the Allergy-Free Wednesday series she hosts with 5 other bloggers and more specifically with her Coconut Secret Bars, that inspired me to create my own Dark Chocolate Coconut Treats. I am so excited to have found her blog! All of Tessa’s recipes on her blog are free of gluten, dairy, and corn and each looks more delicious than the last. So now that you are drooling at the thought of even more donuts, please enjoy Donut Mania with Tessa the Domestic Diva!
When Beth asked me to do a guest post, I knew almost immediately I would like to create a donut for her. I enjoyed reading about her first donut adventure, and knew she would love some more spins to put that donut pan to good use, and that YOU all might too! I already had three donuts up on my blog, but the possibilities are really endless! (SSH!! Let me let you in on a little secret: baked donuts work well with most muffin batters! Add a hole and a little frosting, and you’ve created a crowd-pleasing donut! I won’t tell if you don’t!)
Donuts lend themselves to personal creativity and tastes very nicely. Think of a favorite flavor combo, and most likely you can make it happen. Go ahead, don that baker’s hat and start cooking! And if you are feeling less than adventurous (my sisters tease me all the time how I can whip things together in 10 minutes when it would take them 60), here is a recipe to get you started, and a few more to make sure you’re fully inspired and ready to bake!!
Here are some alternative donut recipes, with loads of frosting/topping options that can be used on ANY donut, all of which are wholesome, gluten-free, and vegan:Pumpkin Donuts
Healthy Cake Donuts (this post also talk about how to make donuts WITHOUT a donut pan!)
Banana Donuts
[print_this]Maple Apple Cinnamon Donuts, Vegan + Gluten-free
makes approximately 18 mini-donuts or 7-8 regular sized donuts (this depends on your pan)Wet:
- 1/2 cup applesauce
- 1/4 cup oil (I used melted coconut oil)
- 2 tablespoons chia meal/flax meal mixed w/ 3 tablespoons hot water
- 1/2 cup palm sugar (or other granulated sugar)
- 2 tablespoons maple syrup
- 1 teaspoon molasses
- 1 teaspoon vanilla
- 1/4 teaspoons maple extract (optional but yummy!)
Dry:
- 1/2 cup oat flour
- 1/2 cup teff flour (or brown rice)
- 1/4 cup potato starch (or tapioca)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon guar gum (optional)
- 1/2 cup finely diced tart apple
Maple Butter Glaze:
- 2 tablespoons Earth Balance (or butter)
- 2 tablespoons vegan cream cheese (Trader Joe’s has a new one made w/ coconut oil!)
- 2 tablespoons maple syrup to achieve desired consistency
Preheat your oven to 350 degrees. In a medium-mixing bowl, whisk the wet ingredients. Place the dry ingredients minus the diced apple, in order over the top. Whisk in to fully incorporate all ingredients. Fold in the diced apple.
Dollop spoonfuls of the batter into a greased donut pan. Fill about 2/3 full. Bake for about 8 minutes for mini donuts, and 12 for regular. You want the tops to be just done! I used a mini donut pan (12 holes) and made about 18 mini donuts.
Mix your glaze: Beat the cream cheese, butter, and maple syrup until smooth (I used an immersion blender to eliminate the lumps). Drizzle over the muffins. If you like your glaze thinner, you can add more maple syrup or milk of choice. If you like yours more like a spreadable frosting, reduce the amount of liquid!
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