A Pinch and a Dollop

Monthly Archives: October 2013

• Pumpkin Pie Squares

  Posted at 8:28 pm by pinchdollop, on October 26, 2013

  

  It’s hard to think of fall and not think of pumpkins and pumpkin pie. And, while I love just roasting it and eating it in savory dishes, nothing’s more satisfying than the iconic pumpkin pie. Today I wanted to see if I could get away with making a good one that didn’t have sugar or dairy or wheat, and mission accomplished! This recipe is definitely one of my favorites, and I even had a friend come over to sample it, and it got a resounding YES! So, let’s see what everyone else thinks!

  These are squares only because I left my pie dish somewhere and only had a 9×13 pyrex baking dish. I’m sure it would work great as a pie as well!

  Crust:

  2c Almond Flour

  (I used the remnants from my home made almond milk, so it was slightly wetter than packaged varieties).

  1 c shredded unsweetened dried coconut

  10 dates, soaked in boiling water, pitted (drain water before using)

  Filling:

  10 dates, soaked in boiling water, pitted (drain water before using)

  1 medium pumpkin (about 3 1/2 c pulp)

  1 c almond milk

  dash vanilla

  ~ 1Tbs Ground Cinnamon

  ~ 1/2 tsp Ground Nutmeg

  ~1/8 tsp Ground Mace

  1 Tbs Arrowroot

  Preheat oven to 350 degrees. In a food processor, combine all crust ingredients, and pulse until incorporated. The mixture will be crumbly, so you just want to make sure the dates are evenly distributed. Press into bottom of 9×13 inch ungreased pyrex dish or 2 9″ pie pans. Place in oven for about 10 minutes, but watch to make sure crust doesn’t burn. I may have undercooked mine so that it could be baked with the pumpkin, so you might be able to cook a little longer.

  Fo filling, roast pumpkin whole if you are using fresh pumpkin, and once the skin becomes hard and you can feel that inside is soft, remove pumpkin from oven, and let cool. Once it is easy to handle, pull top off and remove all skin. Break apart pumpkin, remove the seeds (Do not discard. Clean these, removing any pulp, and roast them on a baking dish for an excellent treat). Place all of edible pumpkin flesh into food processor, along with all other ingredients. Mix continuously until most of the date bits disappear into the mix, and you are left with a creamy pudding like consistency. When crust is ready, simply spoon or spatula over the crust, and bake an additional 30-40 minutes until top of pumpkin has browned. Remove, let cool slightly, and enjoy!

  Posted in Cooked Fruit Recipes, Nuts and Seeds | 1 Comment

• Almond Butter and Strawberry Jam

  Posted at 4:08 pm by pinchdollop, on October 26, 2013

  

  I LOVE nut butters, and could probably just live off these if I had my way. And, once you start making your own, there’s really no need to ever buy it again. $15 for a jar of almond butter is ridiculous. Yes, nuts are expensive, but this jar cost me less than $5 (including the jar), and it tastes so much better! And, the home made jam is worlds away from store bought, and it has no sugar!

  Almond Butter

  I used about 2 cups of Raw Almonds, but there really is no need to measure. Just pour as much or as little as you want into a 5 qt food processor. (You can roast your nuts for a few minutes before hand for extra flavor, but I like to leave mine raw for more nutrients. Just be careful if you heat them, as the heated oils can ruin the benefits of the nuts). You can use any nuts you want.

  Pour nuts into food processor, and blend on high for about 20 minutes to half an hour. Every few minutes check on the mixing. You may need to scrape down the sides of the mixer to incorporate the nut crumbles. It takes a little while for the nuts to actually break down and release their oils, so do not stop the process until the mixtures passes the ball stage and finally sinks to the bottom and you can start to see the oils release. It will become very hot because of the blades running for so long, but once smooth and creamy, you are done. I don’t use salt, but if you do, you can add this or honey or chocolate powder in at this time.

  Strawberry Jam

  1 1/2 lbs strawberries, washed and sliced

  3/4 c water

  3-4 large dates, pitted

  1/2 c boiling water

  zest of 1 lemon

  juice of half lemon

  In small container, place dates into boiling water, and let sit for several minutes to melt the dates. Place in food processor and mix until dates have incorporated into water, and become somewhat of a syrup. It is ok if there are some pieces of dates, but you just want them mostly combined. Place date mixture and all other ingredients into saucepan, stir and bring to boil. Once boiling, reduce heat and simmer until strawberries melt and mixture reduces to desired thickness. You can crush the berries into the liquid, or leave chunkier according to your preference.

  In my next batch, I will add ginger and mint for added spice and flavor. You can use this topping for deserts or in dressings, or simply on a spoon with the almond butter!

  Posted in Cooked Fruit Recipes, Nuts and Seeds | 0 Comments | Tagged almond butter, almonds, jam, strawberries

• Roasted Veggie Burger and Celery Root Salad

  Posted at 1:47 pm by pinchdollop, on October 25, 2013

  

  I’m always looking for ways to either sneak my veggies in, or get new ideas for raw salads. These burgers are amazing for throwing just about anything you have lying around you want to use up in the fridge, and they taste great! The salad inspiration came from my friend Felicia, who introduced me to the apple, celery root, mustard combo! So delicious! I made a few tweaks, and it was perfect with the bergers!

  Celery Root, Apple, and Pomegranate Salad

  1 celery root, julienned

  4 small macintosh apples, peeled, cored, and julienned

  1 pomegranate, seeded

  ~ 1-2 Tbs Dijon Mustard

  ~ 1/4 c apple cider vinegar

  Cut the celery root and apple and sprinkle with the pomegranate seeds. Make dressing by mixing the mustard and vinegar, and adjust amounts to your taste. Pour over fruit/veg, mix and eat! The combo of the sharp mustard and vinegar with the distinct celery flavor and sweetness of the fruit is amazing!

  Roasted Veggie Burgers

  1 green bell pepper

  1 leek

  1/2 carrot

  1 large beet

  1/2 fennel bulb

  1 head broccoli

  1 package white mushrooms, sliced

  12-15 garlic cloves

  1c vegetable broth

  1/2 c white beans

  1 1/4 c rolled oats

  2/3 c nutritional yeast

  splash liquid aminos

  Cut vegetables, all but mushrooms,  into large chunks, and spread evenly on baking sheet lined with parchment or silpat. Pour 1/4c of broth over veggies to flavor and protect from burning. Place into 400 degree oven, and roast for about 45 min to 1 hour, mixing veggies every so often so they don’t burn and evenly roast. You can add a little extra broth if they are starting to char.

  While veggies are cooking, line a fry pan with 1/4 c broth and add full package of mushrooms. Once wilted and browned, take mushrooms off heat and place in blender.  (You can do this in the food processor as well if you do not have a blender). Once veggies are finished roasting, add about half of the tray or 2 cups to the blender. Add all other ingredients, but save 2/3 c of the rolled oats to add into blended mixture. Once incorporated, the mixture should resemble a paste similar to ricotta cheese. Pour this into a bowl and mix together with remaining rolled oats. Form into patties, and then place on baking sheet lined with silpat (This is pretty important so the burgers crisp and don’t stick). Place in oven, and bake for about 15-20 minutes on each side, or until burger is crispy on outside. Inside it will remain soft and moist.

  Guacamole

  1 avocado

  several springs of cilantro, chopped

  splash of hot sauce

  Mash avocado and mix cilantro and hot sauce in!

  I usually do 2 burgers as a main course with a dollop of the guacamole, but eat until you are satisfied, not full! The burgers can have any veggies you want, and you can even add in a little brown rice in the blender or into the fold for a nutty, chewier texture. The nutritional yeast is key for flavor, adding a slight cheesiness, and it is super rich in vitamin B12, which is a great addition when you are eating a plant based diet!

  Posted in Cooked Veggie Recipes, Raw Fruit Recipes, Raw Veggie Recipes | 0 Comments | Tagged apple cider vinegar, celery root, guacamole, mustard, nutritional yeast, pomegranate, roasted veggies, veggie burger

• Green Smoothie

  Posted at 1:12 pm by pinchdollop, on October 24, 2013

  

  So, in the struggle to get that pound of raw veggies in, I find it helps to hide them a little! Even if you can’t taste them, you’re still getting the nutrients! So, I make this almost every morning, and despite giving up my coffee addiction, this seems to give me more than enough energy that I need to get my day going. It’s incredibly filling with all of that fiber, and tastes super fresh from the lime and ginger! Make sure to leave your lime rind on, as that’s the best part! (The glass in this photo was made for me by a dear friend, Justin Teodoro. Message me if you like these and want info on how to get them)!

  1 green apple, cut into 4

  1/2 c ice

  1/2 c water

  1 lime wedge, skin on

  1/4″ slice coin of ginger

  1/2 c seedless grapes

  1 banana, cut into pieces

  1/2 cucumber, cut into pieces

  2-3 leaves kale, stems removed

  1/4 tsp or more turmeric

  Put ice, water, lime, ginger, grapes and banana in high powered blender, and blend until incorporated. Add cucumber, apple, blend again. Follow with kale, cut into pieces, and add desired amount of turmeric (you can’t taste this, but it may turn the smoothie a little yellow or brown. Doesn’t matter. It’s fantastic for building a strong immune system (as is the ginger), so it’s great to get into your food during the winter months!  Blend for a few minutes so kale gets cut into small enough pieces. If you have a vitamix blender, this shouldn’t take too long. My Ninja blender is amazing, and I use it every day, but it’s not as strong, so the kale doesn’t break down as well. I don’t mind, as I like having something to chew, but if you like a smoother blend, just leave it on longer!

   

  Posted in Raw Fruit Recipes, Raw Veggie Recipes, Smoothies | 1 Comment | Tagged Beverages, breakfast, green smoothie, Health shake, juice, kale, turmeric

• Lentil Soup, Crudite, and Tofu “Cheese” Dip

  Posted at 4:50 pm by pinchdollop, on October 23, 2013

  

  It’s cold today, and I have been craving warmth all day long. So, I had the leftover Eggplant Manicotti for Breakfast, and wanted something warm along with my veggies for lunch. Voila! Lentil soup. I followed the skeleton of this great blog called “Simply Scratch” and made my tweaks, as you will see below.  (www.simply scratch.com: There are all these step by step instructions with photos to show you what it will look like, so if you are just beginning to cook, this would be great for you)! I LOVE how the soup came out; it’s very smoky and hearty. The Smoked Paprika makes you feel like there is bacon or something in here, when there is no fat at all! It’s fantastic! I topped it with pumpkin seeds and my favorite One Lucky Duck Parmesan Flakes (you really don’t need, but I am a little obsessed). I paired it with some cut up veg, and a little of the filling from the Eggplant Manicotti to use as a dip, and it was an excellent lunch!

  LENTIL SOUP

  1 Lg Onion, Diced

  1 Carrot, Diced

  4 Celery Ribs, Diced

  6 Garlic Cloves, Minced

  2 c Dry Lentils, Sorted and Rinsed

  2 Qtz Low Sodium Veg Broth (I use Imagine)

  2 Bay Leaves

  1/2 tsp Ground Black Pepper

  1/2 tsp Turmeric

  1/2 tsp Cumin

  1/4- 1/2 tsp Smoked Paprika

  10-12 Pepitas (Raw Pumpkin Seeds), Optional

  Sprinkle of One Lucky Duck’s Parmesan Flakes, Optional

  For cheese dip, see filling for Eggplant Manicotti

  In a large Dutch Oven or Heavy Stock Pan over medium high heat, pour about 1/2 c of your broth or enough to coat bottom of the pan. Let this heat for a minute or two (it will start to bubble quickly, so chop your veggies first), and then add onion, carrots, and celery and stir. Let the veggies sweat, or cook until the onion begins to be translucent. Once the veggies have cooked a little, add your minced garlic and continue to sauté. After 5 minutes, you can add your cleaned lentils, bay leaf and spices. Sir and then add the rest of the broth. Let everything come to a boil and then bring heat to low to simmer for about half an hour or until lentils are done. They should have some body, but be soft to the bite.

  Once the soup has done cooking, place half the soup in a blender, and mix on high for 2-3 minutes or until the mixture is creamy and incorporated. If you like a less chunky soup, you can blend the whole mixture, but I would suggest at least doing half because it gives the soup body and texture, while leaving lots of big chunks. Stir the blended mixture back into the remaining soup in the pot, and serve!

  Posted in Cooked Veggie Recipes, Raw Veggie Recipes | 0 Comments | Tagged Bay leaf, Lentil, Lentil soup, smoky, Soup, Soups and Stews, winter

• Kale, Beet & Apple Salad

  Posted at 3:19 am by pinchdollop, on October 23, 2013

  

  So, the goal is to eat 1 whole pound of raw veggies a day! Gulp! It seems like a lot! So, I’ve been experimenting with ways to make it all new and exciting. Always experimenting with new dressings that have no oil and don’t taste horrible; this one was pretty tasty, and I managed to eat the whole bowl, so not too shabby!

  Salad:

  3 leaves curly Kale

  1/4 carrot, sliced with mandolin

  1/4 beet, sliced with mandolin

  1 ear corn, kernals cut from cobb

  1 Tbls raisins

  1/4 pomegranate, seeded

  1 tsp raw pumpkin seeds

  1/8 c navy beans, drained

  1 small McIntosh Apple

  Dressing:

  1/8 c raw tahini

  Juice of 1 lime

  Splash of Braggs Liquid Aminos (you can use soy sauce if you are not gluten free)

  1/4 c Apple Cider Vinegar

  Break Kale into bite sized pieces, and toss all other ingredients on top. Pour desired dressing amount onto salad, and toss to coat. I got 2 servings out of the dressing, but you might get more or less depending on your taste. Feel free to add other ingredients: red onion, cabbage, peppers, cucumbers, diced jalapenos, jicama. All make excellent additions with flavor and texture! The goal is no salt or oils used, so getting creative is key!

  Posted in Raw Veggie Recipes | 0 Comments | Tagged apple, beet, corn, kale, kitchen sink, salad, tahini

• Vegan Eggplant Manicotti

  Posted at 9:36 pm by pinchdollop, on October 22, 2013

  

  1 large eggplant, cut into 1/4”- 3/8” slices

  2-3 cups tomato sauce, see recipe for no salt or sugar or fat added

  home made sauce below.

  ~ 1 cup filling (approx.) see below. There will be extra for dipping

  1/4 package Daiya Mozzarella cheese

  ¼ cup one lucky duck parmesan flakes (if you can get these, they are  fantastic)

  Sauce:  ½ c low sodium vegetable broth

  1 large onion

  ½ carrot, grated

  ½ beet, grated

  3 or 4 garlic cloves, minced

  1 15oz can crushed tomatoes

  15 oz water

  1 handful olives, I like kalamata for the salt

  1 handul raisins

  1 handful raw pumpkin seeds

  1 handul raw sunflower seeds

  2 bay leaves

  Any Italian non salt seasonings of choice

  Filling: ½ package of extra firm tofu

  ½ can white beans, drained

  1 c spinach leaves

  1/4 c daiya mozzarella

  1/8 c parmesean flakes

  1 handful raw sunflower seeds

  1-2 garlic gloves

  low sodium vegetable broth, to loosen mixture

  **All of these measurements are rough estimates. I never measure, so use your discretion on how you like things. I probably would have made the sauce a little spicy with hot pepper flakes when the onions were cooking, but I forgot!

  Directions:  I start by roasting the eggplant on a silpat in a 400 degree oven for about 10 minutes each side, or until slightly browned. (You can sub for zucchini if you can’t eat eggplant. While eggplant is roasting, make filling and sauce.

  Sauce: Sautee onions in broth until translucent. Add minced garlic, grated carrot and beet, and continue to sauté until soft. Add crushed tomatoes, and when can is empty, fill with water to get all bits of tomato out of can. Add bay leaves, olives, rainsins, nuts and seeds, and seasonings, and bring to a boil. Once boiling, reduce heat and simmer to reduce sauce.

  Filling: Place all ingredients in the blender and blend on high until all incorporated. You want a tight filling, resembling ricotta cheese, so use the broth accordingly to get that texture.

  Assemble manicotti by placing approx. 1 cup of sauce on bottom of baking dish, or enough to line bottom of pan. Place about 2 tbs of filling in each eggplant slice, roll and put into baking dish. Line up as many as you have or as many as will fit in the dish, and cover with a layer of sauce. Sprinkle with daiya cheese and parmesean crumbles, and bake in 400 degree oven until cheese melts.

  Posted in Cooked Veggie Recipes | 0 Comments | Tagged eggplant, manicotti, spinach tofu spread, tomato sauce

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