Sunday, February 13, 2022

Vegan Chocolate Truffles- 3 Easy Recipes

 The three vegan chocolate truffle recipes that follow are easy to make, delicious, and healthier than many such recipes for trifles.  These recipes do no contain any dairy or processed sugar.  If you are carefully following a gluten-free diet, you can substitute gluten-free oat flour.  I think there is something yummy here for everyone! Cheers!

Red Bean Truffles

The picture above is from marta_kozlowska84on Instagram.  Her recipe is in Polish but I am guessing it is very similar to Candace Feldman's in her lovely book "Lean Into Plants: 100+ Simple  & Delicious Primarily Plant-Based Recipes Designed for Weight Loss and Fueling Your Body. This is one of many very quick, delicious and healthy recipes designed to "nourish your whole self: body, mind and spirit".

1 15-ounce can of red kidney beans, drained, rinsed, and patted dry

1/2 cup melted chocolate chips

1/4 cup of smooth almond butter

Form into about 10, 1" balls.  Roll in various toppings and refrigerate about an hour!  High energy and high protein-- perfect for after a work-out or a special little soiree.  

Enjoy!  Join Candace Feldman, a certified holistic health and nutrition coach, on her Instagram Ray of Light Natural Beauty site.

HEMP SEED ENERGY BALLS

Find the recipe for these super food energy balls HERE.  Hemp seed has a near-perfect ratio of essential fatty acids.  And when you stud your chocolate with hemp seeds, you will notice how yummy and nutty it tastes! It also is gluten-free.  A great snack after that walk in the fresh Spring or brisk winter air!


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Almond-Oat Chocolate Vegan Truffles

Find the recipe for these luscious truffles made with almond and oat flours HERE. This has a nice mild flavour with a chocolatey focus, and a great video demo that shows just how easy these little bliss balls are to whip up!



Sunday, January 16, 2022

Gluten-free Vegan Chocolate Cake Recipe

This gluten-free chocolate cake recipe is an adaptation* of a recipe that also claims to be low allergenic.  It does not contain the common allergens: eggs, dairy, wheat, peanuts, or tree nuts-- other allergens that are known about could be substituted. An example isthe soymilk.  Oat or hemp seed milk are possible substitutes that could be used.  For people sensitive to xanthan gum, psyllium husk powder might be a good substitute.

This is written for making 1 9" round or square cake.  If there is a desire for a larger sheet cake or a layer cake, just multiply each quantity of ingredient by 3  for a 3 layer cake  or by 2 for an 18" sheet pan

Preheat the oven to 350 degreesF/177•C.

I used a round 9" silicone pan that requires no preparation. For prep otherwise, grease pan and sprinkle on some flour or line pan bottom and sides with parchment paper

INGREDIENTS

  • 1 1/2 cups All-Purpose GF flour

  • 1 cup sugar

  • 3 tablespoons plain cocoa or cacao

  • 1 teaspoon baking soda

  • 2 teaspoons xanthan gum

  • 1/2 teaspoon fine sea salt

  • 1 cup dairy-free chocolate soymilk

  • 1/4 cup plus 1 tablespoon vegetable oil (I used melted coconut oil)

  • 1 teaspoon vanilla

  • 1 tablespoon apple cider vinegar
METHOD
  1. In the larger of 2 bowls, sift together and whisk all dry ingredients
  2. In the smaller bowl or a 2-cup measuring cup combine soymilk, oil and vanilla (NOT apple cider vinegar)
  3. Pour wet ingredients into dry ingredients and stir until smooth and well-combined. Be sure to scrape side and bottom.
  4. Add vinegar to the batter and briefly stir it through light color plumes show that vinegar and soda are interacting
  5. Pour batter immediately into pan and put in the oven.
  6. Bake 20 to 30 minutes, checking with a toothpick  to see if cake is done (if done, toothpick will come up clean).
  7. Remove pans to cooling racks. It takes 5 minutes before cake will be cool enough to carefully invert and remove to cool completely on the rack.
  8. Prepare glaze or icing.
  9. Frost the cake and decorate as desired, or serve as is in wedges or squares right out of the pan.
*Based on "allergy-free birthday cake" on page 104 of The Gluten-Free Bible: The All-in-One Guide to Enjoying Fabulous Food without Gluten with 7 chapters of gluten-free recipes and 5 other chapters dealing with:
  1. Understanding Gluten
  2. Gluten-Free Nutrition
  3. The Gluten-Free Kitchen
  4. Gluten-Free Baking (includes recipes to make up your own GF flour)
  5. Gluten-Free kids (safe GF recipes for children)

Try this recipe for delicious flour-less, chocolate, gluten-free, soft, high protein, cookies....




Monday, January 10, 2022

Roasted Eggplant Rounds with Vegan Cheese


 

Roasted (Grilled) Eggplant Rounds

Ingredients

1 Eggplant sliced into rounds tossed in

bowl with 3 tablespoons olive oil, to coat

😺😺

Mix in a small bowl:

3 tablespoons nutritional yeast

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon fresh ground pepper

😺😸

Package of Daiya vegan cheese shreds

😼😼😼

HOW-TO:

Preheat oven to 425° F.

Cover flat pan with parchment paper

Dust (or dredge) eggplant rounds with herbs

Place on oven pan and put in oven for 25 minutes.  At the 15 minute mark add on topping of Daiya cheese shreds.

😼😽😼

Notes:

Eggplant, or aubergine, is a Mediterranean fruit (used as a savory or vegetable) and is really delicious cooked with Italian herbs but you are not restricted by such pronouncements.  You could use Middle Eastern, Northern African, Oriental or Mexican herb mixes if those are your taste faves.  No nazis overseeing your kitchen (I hope).  Go with your creativity. Let me know how they turn out!

Friday, January 7, 2022

High Protein-Butternut Squash Salad

 


This is a delicious filling, satisfying Salad that contains:

Romaine lettuce

2 cups cooked quinoa

2 small butternut squash peeled  seeded, diced and tossed with olive oil, salt, pepper and garlic powder and roasted in the oven at 400°C 20 min.

Carribean crispy split pea-spinach patties cut into croutons (recipe on thespruceats.com)

Avocado chunks  cucumber, tomatoes, olives

Assemble and use simple dressing of 1 lemon juiced, 1 tsp. Dijon Mustard, 1 tsp. Apple Cider Vinegar and 1 tsp. Maple Syrup, salt and pepper.  

This salad was inspired by 2 vegan salads in Candace Feldman's Lean Into Plants

Here is another similar salad but subbing yummy baked Sesame tofu cubes<~ and baked sweet potato chunks instead of squash-- prepared like the squash above.  Get the Sesame Surprise baked tofu recipe HERE


Toss and enjoy.

Organic Granny's RECIPE INDEX

Organic Granny's RECIPE INDEX
Mostly Vegan & Gluten-Free Recipes