Tiramisu Overnight Oats

Hi friends! I am so sorry it has been so very long since my last post.  My best friend is getting married this month and it's been quite hectic in the meantime.  I will be making 60 truffles (3 different varieties) for the wedding, as well as doing her makeup the day of, and getting the bachelorette party all together.  Not to complain at all, though, as it has been a real blast and I am quite excited about it.

In any case, overnight oats have been the craze as of late!  I have seen them popping up everywhere on food blogs and cafes alike.  And who could every doubt why!  This easy to make-the-night-before breakfast is quick, tasty and perfect for those early risers on the go.  I find that one serving of this will keep me nice and filled until lunch.

Today I bring you a tiramisu version of this delicious breakfast.  Not only does it almost taste like dessert but if you use caffeinated espresso you'll have an extra boost of energy in the morning.

Ingredients:

3/4 cup of oats
1 tablespoon of cocoa powder
Pinch of salt
1 tablespoon of espresso
1 teaspoon of maple syrup
1/2 cup of almond milk (or any non-dairy milk)
1/3 cup of cashew cream
1/8 teaspoon of vanilla extract

The first thing you will want to do is soak 1/4 cup of cashews for at least four hours but ideally up to overnight.  I have been really into incorporating soaked cashews into smoothies and sauces so I always like to keep a cup of cashews in my fridge soaking at all times.

Now, the night before, take a mason jar (or any glass jar you have with a cover), and combine the oats, cocoa powder and salt.  Mix together all the ingredients.  In a high speed blender, blend cashews with a few tablespoons of water at a time, scrapping down the sides, until a nice, creamy consistency is reached.  Add the cashew cream, almond milk, vanilla extract, espresso, and maple syrup and stir well making sure everything is mixed evenly.  Cover and let sit in the fridge overnight.

The next morning you will wake up to a ready to eat, delicious breakfast treat!

Gluten Free Red Velvet Waffles with Coconut Cashew Cream

Happy Valentines day my dear friends!  Another holiday and with it an other excuse for themed food.  Best of all, themed breakfast.  Last year on this day I served up some 'pink velvet' pancakes with a cream cheese drizzle and this year I am bring you a slightly healthier twist to that.  Today I made my boyfriend and myself some gluten free red velvet waffles complete with a homemade coconut cashew cream sauce.  Simple, tasty, and healthier than your processed over-sugared breakfasts this breakfast will be sure to impress your loved one.

Ingredients:

2 cups of gluten free flour (I use Bob Mills GF all purpose flour)
3 teaspoons of baking powder
1 tablespoon of cocoa powder
1/4 teaspoon of salt
1 teaspoon of ground flax meal
2 tablespoons of water
1 cup of non-dairy milk (I used vanilla soy milk)
1/4 cup of apple sauce
1 teaspoon of vanilla extract
1 tablespoon of beet juice (or a natural red food dye)

Begin by heating your waffle iron.  Mix together ground flax meal and water and set aside to thicken.  Mix together all dry ingredients and then add the wet ones, including your flax meal mix.  Stir to combine throughly.  Spray your waffle iron with non-stick spray and pour half of the batter onto the iron.  Allow to cook for 5 minutes or so and then place in oven to keep warm while the second batch cooks.

Coconut Cashew Cream:

1/2 cup of cashews (soaked overnight or at least four hours)
1/3 cup of coconut milk
2 tablespoons of lemon juice
1 tablespoon of agave
1/2 teaspoon of vanilla extract
Pinch of salt

While your waffles are cooking, prepare your cashew cream.  Place all ingredients in high speed blender and process until very smooth.  Taste and adjust sweetness accordingly.  Place in fridge until ready to serve.

Top your waffles with sliced fresh strawberries and your coconut cashew cream.  I like just a splash of maple syrup on top to finish off this tasty and romantic breakfast. Enjoy!

Gluten Free Apple Cinnamon Pancakes

Now, we couldn't go too long without a pancake post, am I right?  Over the holidays I visited my cousins in Saratoga and was treated to a delicious breakfast of apple pancakes, as in pancakes with pieces of apples inside them.  I would never have thought of this combination before but they were delicious.  Afterwards I was determined to make my own gluten free version of them and I must say, they were pretty tasty.

Ingredients:
1 1/4 of gluten free flour mix (I used Bobs Red Mill all purpose four mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1 flax eggs (1 teaspoons of ground flax mixed with 2 tablespoons of water)
3/4 cup of almond milk
1/4 cup of apple sauce
1/2 small apple, chopped

Begin by mixing your ground flax seed and water, set aside.  Mix together all your dry ingredients.  Add wet ingredients and stir until just mixed.  Add apple pieces and gently mix together until all combined (but be sure not to over mix).  Allow batter to sit for a minute while you heat a cast iron skillet.  Pour 1/4 cup of batter at a time and flip when edges look cooked.  Serve with maple syrup and the remaining apple sliced on top. Enjoy!

Detox Kale Salad

January brings to mind one, of many, things: detox.  After the holidays it's easy to feel run down and over-indulged.  Well, what better time than the first month of the new year to begin anew.  Instead of doing any intense cleanse or restricting diets, I like to add more greens and raw foods to my diet.  This massaged kale salad includes black beans, tempeh, and corn.  Stock full of protein and iron you will feel satisfied in body and soul.

Ingredients:

1 large bunch of kale
1 14oz package of tempeh, cubed
1 14oz can of back beans
1 8oz can of corn
1 avocado, very ripe
1 tablespoon of liquid aminos
1 teaspoon liquid smoke
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
1/2 teaspoon of cumin
Black pepper to taste

Mix together all ingredients from water to back pepper and set aside to thicken for several minutes.  Clean and roughly chop the kale and set aside.  Cube the tempeh and sear on a cast iron skillet (or frying pan) with a bit of non-stick spray.  Cook for a few minutes on each side until golden brown.  Then add liquid smoke and liquid aminos to pan.  Remove from heat and set aside.  Drain corn and black beans and set aside along with the diced bell pepper.  Now take the dressing from before (it should be fairly thick by now) and the ripe avocado and massage both into kale.  Be sure to massage it for several minutes.  Now add all remaining ingredients.  Enjoy!

Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

Hello dear friends! Once again I have no words for my prolonged absence.  Life took over, as did winter (I have terrible lighting in my apartment and unless there is natural light my photos do not come out well) with the shortened days and sunsets at 4pm.  But I do bring with me, today, a recipe for some yummy gluten-free pumpkin oatmeal chocolate chip cookies.  A perfect treat for a holiday party or spending a chilly night inside wrapped up in blankets.

Ingredients:
2 1/4 cup of oats
1 1/2 cup of gluten free all purpose flour
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon of salt
1/2 cup of raw sugar
1/2 cup of brown sugar
1 tablespoon of ground flax mixed with 3 tablespoons of water
1/2 cup of pumpkin puree
1/4 cup of apple sauce (or 1/4 cup of oil for less cake-like cookies)
1/3 cup of water
1 teaspoon of vanilla extract
3/4 cup of chocolate chips

Makes 24 cookies

Preheat your oven to 350.  Mix together your ground flax seed and water and set aside.  Now mix together all your dry ingredients.  In a separate bowl, mix together all your wet ingredients.  Fold in the chocolate chips.  Using about a flat tablespoon per cookie place them with room in between on two baking sheets lined with parchment paper.  Bake for about 12-14 minutes (depending on size of cookie) and remove from oven to cool.  Cookies may seem softer in center after 14 minutes but they will harden once they begin to cool. Enjoy!

Gluten-Free Carrot Cake Pancakes

More pancakes!?!? Well, I just couldn't stay away from them for long.  When it comes to my weekly decadent breakfast, pancakes often take the cake.

Lately, I've been eating a gluten-free diet.  I don't kid myself that I have a gluten allergy or intolerance but I will say I have liked the results of this new diet.  I have more energy, less stomach aches, and overall feel better after a meal when avoiding gluten.  That being said, I was fearful I'd have to say goodbye to my occasional pancake treat while eating gluten-free, however it turns out my fears were for naught.  Today's recipe is a lovely set of carrot cake pancakes that are tasty and gluten free!

Ingredients:

1 1/4 of gluten free flour mix (I used Bobs Red Mill Biscuit and Baking mix)
2 teaspoons of baking powder
2 tablespoons of sugar
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
2 flax eggs (2 teaspoons of ground flax mixed with 4 tablespoons of water)
3/4 cup of almond milk
1/2 cup of shredded carrot
1/4 cup of shredded coconut

Mix together ground flax seed and water and set aside.  Mix all dry ingredients in large mixing bowl.  Add flax eggs and almond milk.  Fold in shredded carrot and coconut.  Heat non-stick skillet while you allow batter to rest for a minute or two.  Cook 1/3 cup of batter at a time until golden brown on each side.  Top with a little extra shredded carrot and enjoy!

Autumn Kale Salad

Fall is upon us at last! My favorite season of the year and my favorite flavors of the year.  As the cold creeps in so does everything pumpkin flavored, nutmeg, cinnamon, and all those warm spices that heat up any chilly autumn evening.

Keeping with the season, I have this lovely autumn salad featuring marinated kale, roasted sweet potatoes and kabocha squash, maple tempeh bacon and sliced avocado.  A perfect hearty salad for any time of the day.

Ingredients:
1 large bunch of kale
1/2 medium kabocha squash, sliced (I like to keep the skin on)
1 large sweet potato, cubed
1 avocado, sliced
1 140z package of tempeh
1 tablespoon of liquid smoke
1 tablespoon of liquid aminos
1 tablespoon of maple syrup
1/4 cup of water
1/4 cup of lemon juice
1 teaspoon of ground flax seed
1/2 teaspoon of salt
1/2 teaspoon of garlic powder (or 1 fresh clove minced)
1/2 teaspoon of chili powder
Pepper to taste

Begin by heating your oven to 400 F.  Then slice your squash and cubing your sweet potato and place them on two baking sheets lined with parchment paper.  You can roast them plain or spray with a little non-stick spray and sprinkle with a bit of salt and pepper.

While your vegetables are roasting, mix together the water, lemon juice, flax seed, salt, garlic powder, chili powder, and pepper and set aside.  This will be your dressing.  Slice your tempeh into thin strips and sear on a cast iron skillet with a bit of non-stick spray until crispy on both sides.  Turn off heat and add your liquid smoke, liquid aminos and maple syrup.  Toss to coat and then set aside.

Slice your kale into bite sized pieces, rinse, and then place into a large mixing bowl.  Add half of the dressing and massage well with your hands.

After about 45 minutes your vegetables should be done roasting, be sure to check on them periodically as times may vary.  Remove from oven and allow to cool for a few minutes.  Slice your squash into bite sized chunks.  Add the squash, sweet potato, and tempeh to your marinated kale and gently combine all ingredients.  Top with sliced avocado, drizzle the rest of the dressing on top and enjoy!

Kale Caesar Salad with Tempeh Bacon and Tofu

 

Sometimes I just crave a  nice salad.  Not one of those side salads you get at a diner when your friends drag you out and it's the only vegan item on the menu.  I am talking about a nice, hearty, filling, and tasty salad that you feel completely satisfied afterwards.  Thus was my inspiration for this dish today.  Also, without the tempeh bacon, tofu and croutons this would make a great raw salad.

Kale Caesar Salad with Tempeh Bacon and Tofu 

Serves 4

Ingredients:
1 head of kale
3/4 cup of cashews (soaked overnight)
1/4 cup of nutritional yeast
2 cloves of garlic
Juice of 1 lemon
1 teaspoon of agave
1 tablespoon of white wine vinegar
1/4 -1/2 cup of water
Salt and pepper to taste
1 tablespoon of crushed seaweed or arame (optional)

1 12oz package of tempeh
2 tablespoons of liquid aminos
1 teaspoon of liquid smoke
1 tablespoon of maple syrup
1/2 cup of water

1 14oz package of extra firm tofu
Salt and pepper to taste

2 slices of bread (I used multigrain)*
1 teaspoon of olive oil
1 tablespoon of basil
1 tablespoon of garlic powder

*Gluten-free without croutons (or made with GF bread)

Firstly, mix your marinade for the tempeh and place thinly sliced tempeh strips into marinade for at least an hour but preferably overnight.  Also, be sure to soak your cashews overnight as well.

Begin by washing and slicing your kale into bite size pieces.  Place aside to dry.  Make your dressing by blending all ingredients from cashews to seaweed.  Begin with 1/4 cup of water and add more as needed until you achieve your desired consistency.  Massage the dressing into the kale with your (clean!) hands and set aside to fully soak in.

Slice bread into cubes and then toss them in olive oil in a small mixing bowl.  Add seasonings and mix well.  Bake in oven for 10-15 minutes until golden brown.

Meanwhile cut your tofu into equal rectangle pieces and pan sear on a non-stick pan for a few minutes until golden on both sides.  Season with salt and pepper to taste as you cook them.  Remove tofu and place is oven to remain warm if desired.  Now pan sear your tempeh strips for a few minutes on each side until nice and crisp without becoming burned.  When both sides are ready, pour tempeh marinade over tempeh and continue to cook until the liquid is all absorbed.  Place in oven to stay warm as well if desired.

Serve yourself a generous serving of kale and top with tofu, tempeh, and croutons.  Would also be great with some sliced avocado on top. Enjoy!

Spicy Tofu 'Fish' Cakes over Fennel Salad

Sometimes I like a little heat in my life.  When I was younger, I used to add hot sauce to everything but as I got older I became quite sensitive to spicy food.  However, during the past year I have found myself yearning for the flavor spicy food can bring and my palate has become more accustomed to slightly spicier dishes.  Today I have a rather tasty tofu 'fish' cake with just enough spice to wake up your mouth paired with a nice, cooling fennel salad.

Ingredients:
1 14oz package of extra firm tofu
1 zucchini, shredded
1 large carrot, shredded
1 small onion, diced
3 tablespoons of seaweed flakes (can use arame instead, I just cut up a nori sheet)
1 teaspoon of celery salt
1/2 teaspoon of sea salt
1 tablespoon of old bay seasoning
2 tablespoons of garlic chili sauce
2 flax eggs (if you don't have flax eggs just add one more tablespoon of corn starch)
1 tablespoon of corn starch

1/2 small bulb of fennel (mostly leaves, some chopped roots)
1 celery, chopped
1 small carrot, shaved
1 7oz can hearts of palm, sliced

3 tablespoons of vegenaise
1 tablespoon of lemon juice
1 teaspoon of parsley
Salt to taste

Shred carrot and zucchini, dice onion, crumble tofu and add in all remaining ingredients in a large mixing bowl.  Stir together and then place in fridge for at least an hour up until overnight to allow flavors to blend.  Afterwards, shape cakes about an inch thick and 3 inches wide in your hand and place on a baking sheet lined with parchment paper.  Bake cakes for 40 minutes at 350, carefully flipping them at 20 minutes.

While cakes are cooking, prepare your salad.  Chop all ingredients (except for the carrot, I like to shave it with a vegetable peeler to make ribbons) and combine together.  Mix together vegenaise, lemon juice, salt and parsley to make the dressing.

Serve cakes on top of salad with dressing drizzled on top. Enjoy!

Romantic Ravioli: Raw Beet Ravioli with Cashew Cheese

It's that time of the year!  All my fellow food-bloggers and chefs are embracing all red and pink ingredients to try to create some fun romantic and Valentine's day meals.  As always, I love any holiday for the excuse to make themed food.  Today's recipe is raw and gluten-free and perfect treat for your loved one or yourself!

Ingredients:
1/2 cup of cashews, soaked
1 teaspoon of lemon juice
1/2 tablespoon of olive oil
3 tablespoons of water (or soymilk)
1 teaspoon of agave
2 tablespoons of nutritional yeast
1/2 teaspoon of salt
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of dried basil
1/4 teaspoon of dried parsley

1 large beet
1/2 cup of sprouts
1/4 red onion, sliced thinly
1/4 cup of balsamic vinegar
Salt and pepper to taste

First you'll want to make your cashew cheese filling.  Soak your cashews overnight if you can but if not soak them for at least four hours.  The longer you soak the cashews the smoother the filling will be.  Drain cashews and place in blender with all ingredients from lemon juice to dried parsley.  Blend for several minutes until mixture is smooth.  Set aside in fridge and allow flavors to blend for an hour or so.

Peel beet and slice into 1/4 inch pieces.  You can keep them in their slightly rounded, natural shape (perhaps cutting them in half for size purposes) or you can carve them into heart shapes like I did.  You could also trim the edges to neaten them into squares for a more clean look.

Mix together balsamic vinegar with salt and pepper to taste.  I recommend a flavored balsamic vinegar if you have it otherwise plain will work just fine.  I used a fig infused vinegar.  Heat vinegar on medium heat for five minutes or so constantly stirring and never allowing the mixture to truly boil (only simmer).  Set aside and let it cool (it will thicken as it cools).

Now you can set up your garnish.  I just laid some sprouts on a plate with thinly sliced red onion.  Arrange your ravioli by spreading some of the cashew mixture on one of the ravioli pieces and placed the other on top.  Finish it by drizzling the balsamic reduction over the ravioli.

And that's it! Pretty simply gluten-free and raw snack, appetizer or even meal for a romantic meal at home.  Enjoy!