Mushroom Risotto

• 2 handfuls of arborio rice
• mushrooms
• 2 onions 
• 2 garlic cloves, crushed
• splash of cider vinegar
• mixed herbs 
• 1 heaped tablespoon stock 

Usually I would add a tablespoon of nutritional yeast but I ran out of it making vegan parmesan (it was worth it) to top the risotto. I found this recipe in Vegan on the cheap recipe book. Which all you need to do is pop nutritional yeast, ground almonds and a pinch of salt into a blender then whiz. To start the risotto, fry mushrooms and onions in a large frying/risotto pan. Once softened add the rice and a little oil, stir in herbs and garlic and splash in the cider vinegar cooking for a few minutes. Then I added the stock powder to the mix and poured boiled water over the rice to cover and bring to the boil stirring regularly. I may have covered the rice 4 times with water until creamy. Now my chocolate treat! I bought this today from The Unicorn Grocery. This is one on my favourite chocolates to eat, it is perfect! Its a Raw Chocolate Pie with himalayan salt bar! Wow, every time I eat one I say I could have one of these each day for the rest of my life. Really should branch out to other flavours but I keep going back to this one. Maybe one day I will treat myself to a gift or bulk pack they do and try not to eat them all in one go! 

found at http://madamesew.wordpress.com/2013/09/04/mushroom-risotto-and-a-chocolate-treat/

Homemade Tomato Sauce

Ingredients

• 4 lbs tomatoes, washed
• 2 cloves garlic (I used about 5…. I love garlic)
• 1/2 large onion, chopped
• 1/2 tsp oregano
• 3 basil leaves (I used fresh from my garden, or you could do 1.2 tsp dried)
• 1 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

Put all ingredients in crockpot (the tomatoes can go in whole!) Cook on low for about 6 hours, stirring occasionally. Once the tomatoes have broken down. Put the tomatoes and juice in a food processor and blend until smooth (or whichever consistency you want.)

Now, you could put it back in the crockpot and cook uncovered until it reaches the desired consistency. I put it on the stove to it would boil off faster. either way, let it cook until it has reached the consistency you would like for your sauce!

found at http://kateatskale.wordpress.com/2013/09/04/crockpot-homemade-tomato-sauce/

Tahini Granola

Serves: 6 to 8

 Ingredients

• 2 cups gluten-free rolled oats
• ¼ cup tahini
• ⅓ cup maple syrup
• ¾ cup raisins
• ½ tsp cinnamon

 

 

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix the oats, raisins and cinnamon. In a separate, smaller bowl, whisk the tahini and maple syrup until they are well mixed.
3. Add the tahini mixture to the oats and stir until everything is coated. Spread the granola out onto a baking sheet lined with parchment paper or a silpat.
4. Bake for 30 minutes, stirring halfway. The granola will crisp up as it cools. Allow it to cool completely before transferring to a sealed container.

found at http://www.sondibruner.com/2012/10/25/tahini-granola/

Creamy Vegan Potato Salad

To serve 6

Vegan, Gluten Free

500g New Potatoes
1 Avocado
1 tspn Olive Oil
1/2 tspn Red Wine Vinegar
Salt and Pepper
1 tspn Wholegrain Mustard
1 Red Onion
1 Small bunch of Dill

Wash the potatoes and cut them in half, quarters if they are big, and boil in a large saucepan for 10 minutes until tender. Drain and season with some salt and pepper whilst warm. Leave them to one side to cool down.

Peel and de stone the avocado then roughly chop and put in a blender with the oil, vinegar and seasoning.

Finely chop the onion and dill and put in a bowl with the blended avocado and mustard. Tip the potatoes into the bowl and mix until all the potatoes are coated. Taste and add more salt or pepper if required.

found at http://veghotpot.wordpress.com/2013/09/04/creamy-vegan-potato-salad/

Almond, Quinoa and Pumpkin Seed Bread

Makes one loaf

– 2 and a 1/2 cups of cold water

– 1 and a 1/2 cups of pumpkin seeds

– 1 cup of almonds

– 1 cup of quinoa flakes

– 1/2 a cup of sunflower seeds

– 1/2 a cup of flaxseeds

– 3 tablespoons of psyllium husks

– 2 tablespoons of chia seeds

– 1 tablespoon of dried mixed herbs (I used herbs de provence)

– salt

Simply place the almonds, quinoa flakes and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the flax seeds, sunflower seeds, chia seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for half an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

One the mix is nice and firm grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for thirty-five to forty minutes, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smoother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!

recipe found at http://deliciouslyella.com/almond-quinoa-pumpkin-seed-bread/

Quick Delicious Sugar-free Jam

INGREDIENTS:

• 1 Cup Frozen Raspberries (I used mixed black forest berries)
• 1 TBS Chia Seeds
• 1 TBS Raw Honey ( Use Agave nectar if you are vegan )

       METHOD:

• Thaw out the berries (or heat them slightly on the stove if you’re in a hurry and don’t  mind the recipe not being raw).
• Once thawed, begin to mash the berries with a fork. ( I blended the berries)
• Stir in chia seeds and raw honey.
• Add a bit of love ♥
• Let sit for 5-10 minutes (thickening time)

Get creative with this recipe, you can add vanilla extract or orange zest if you wish. Eat it as you would your jam. Or straight out of the jar- guilt free.

Thanks for looking and come back soon!

found at http://oiyoufood.com/2013/08/29/healthiest-quickest-jam/

Homemade Taco Seasoning

RECIPE:
2 tablespoons cumin
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chili powder

the cumin really gives it the taco taste! i used about half of this for 2 packages of ground turkey. of course you can adjust according to your taste buds!!

found at http://gabbytrecipes.wordpress.com/2013/08/06/homemade-taco-seasoning/

Apricot Almond Maple Balls

Sophie’s Tasty Treats! Vegan + Gluten-Free! 🙂

BY SOPHIE33 ON 07/08/2013

The yummy interior!!!

Recipe: For 14 tasty balls!

Ingredients:

1 cup of unsweetened white almond flower ( this is white almonds processed in a food processor until it resembles a fine white powder )

12 dried apricots

1/4 cup of unsweetened coconut flakes

1/4 cup of dark chocolate 74%, chocolate slivers

Organic Maple Syrup: 2 tablespoons

Method:

1. Take your food processor with the S-blade, add all the ingredients in it. Place the lid on & blitz until it all comes together, stop sometimes to check & blitz again until it all is beautifully combined. Carefully, removed the S-blade & scrape off the mix to make your balls. With clean hands, take a bit of the mix & roll them into bite-sized balls, see pics! Store them in a cookie box, for a few days or place them in a colder cupboard but NOT in the fridge!!! Or wrap them up for a lovely gift, enjoy them instantly with a good cup of coffee or tea,… Enjoy! 

found at http://sophiesfoodiefiles.wordpress.com/2013/08/07/tasty-treats-vegan-gf/

Chocolate, Coconut and Raspberry Chai Pudding

INGREDIENTS

2 tblspn chia seeds

1 cups almond milk

1 tblspn cocoa powder

1/4 cup frozen raspberries

1/4 cup desiccated coconut

dash of stevia

METHOD

• Place all ingredients into a jar with a lid (or any Tupperware with a lid).
• Shake well until mixed.
• Place in the fridge and leave overnight.
• Eat and enjoy!
• Serves one

recipe found at http://divaliciousrecipesinthecity.com/2013/08/12/chocolate-coconut-and-raspberry-chia-pudding/

Creamy Summer Ice Lollies

Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed

For the chocolate

– 2 ripe bananas

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

– 1 heaped teaspoon of raw cacao powder

For the strawberry

– 1 ripe banana

– 1 cup of strawberries

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

For the banana cinnamon

– 2 ripe bananas

– 2 tablespoons of coconut milk

– 2 tablespoons of water

– 2 medjool dates

– 1 teaspoon of cinnamon

Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!

found at http://deliciouslyella.com/creamy-summer-ice-lollies/