Raw Coconut Almond Truffles

May 9, 2012 8 Comments
 raw, gluten-free, soy-free, sugar-free, vegan
These super easy truffles will satisfy that late night chocolate craving without the sugar and empty calories of other desserts. And they freeze well, so make only a couple truffles and freeze the batter for later midnight chocolate craving.
Raw Coconut Almond Truffles
1 cup dates
1/2 cup walnuts
1/2 cup almonds
1/2 + 2 Tbsp cup raw cocoa powder
1/2 cup shredded unsweetened coconut
1/4 cup maple syrup
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp salt
Extra coconut, cocoa powder, or nuts for finishing

In a food processor blend together dates, walnuts, and almonds until it forms a crumble-paste. If it is too thick, add a little water, but only enough for it to come together. It shouldn’t be totally smooth; some nutty pieces are desirable. Add the cocoa powder and blend until mostly incorporated. Remove the nut mixture from food processor and place in a large bowl. Fold in the remaining ingredients by hand.

Now it’s time to truffle. If the “dough” is too sticky at this point, place in the freezer for 30 minutes until it rolls easily into balls. Measure the truffle mixture out with 1 heaping tablespoon each. Roll into balls and then toss in your desired topping.
While these could be eaten right away, the truffles are best when cold. For best results place truffles in freezer and allow to harden (at least 1 hours). Store the remaining in freezer and pull out 10 minutes before serving.

What’s your favorite midnight treat?

Filed Under: gluten-free desserts, Raw/Mostly Raw, sweets Tagged With: , , , , , , ,

frushi (fruit sushi)

May 8, 2012 4 Comments
 What is better than tropical fruit and minty coconut flavors on a hot day? 
That’s right, we had frushi for dinner! Typically I think of this as more of an after-dinner sweet, or summer time snack, but I had a very specific craving tonight and thus I offer you my fruit sushi.
Frushi
Gluten-free, soy-free, sugar-free, vegan
Coconut Rice
1 cups sushi rice
1 1/2 cup water
1 cup coconut milk
2 Tbsp maple syrup
1 tsp vanilla
1 pinch salt
 Prepare the sushi rice. Rinse the rice 4 or 5 times until the water runs clean. Once clear, drain water and add 1 1/2 cups cold, fresh water to rice. Allow to soak for 30 minutes. Place on stove over high heat and bring to boil. Reduce heat to simmer and cook 20 minutes.
When water has evaporated and the rice is done, turn heat up to medium and add the remaining ingredients.
Stirring often, mix until the coconut milk is soaked into the rice, about ten minutes. Spread rice onto a plate and allow to cool. 
Once rice is at room temperature, scoop the rice into heaping tablespoons and shape into squares or circles. Place back into refrigerator and let rice set up. Meanwhile thinly slice fruit.
 mango
kiwi
watermelon
pineapple
or any other fruit of your choice
Assemble frushi however your heart desires.
Once frushi is assembled refrigerate and make the coconut dipping sauce.
 Coconut Dipping Sauce
1/2 cup coconut milk (or the remaining of your can)
2 tsp maple syrup
1 tbsp finely minced mint
Mix together. Refrigerate until ready to use.

Enjoy!

 What’s your favorite food on a hot (almost) summer day?

Filed Under: gluten-free desserts, snacks, sweets Tagged With: , , , ,

Pepperjack Cashew Cheese

May 4, 2012 11 Comments

Oh my my, I love cashew cheese. There are a lot of store-bought, processed vegan cheeses out there, and some of them are quite good but few are meant to be eaten without melting first. This Pepperjack recipes is inspired from The Complete Guide to Vegan Food Substitutions, which I talked about here.
This recipe makes a lot of cheese and could easily be cut in half.

Spicy Pepperjack Cashew Cheese
Soy-free, Gluten-free, Vegan
1 Tbsp agar powder
3 cups water
2 cups raw cashews, soaked
1/4 cup lemon juice
1/4 cup nutritional yeast
2 tsp sea salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp red pepper flakes

Prepare a loaf pan (9×5 or so) by lightly oiling the bottom and sides.

Blend the cashews in (ideally a Vita-mix) mixer or food processor until totally smooth. Add the lemon juice, nutritional yeast, salt, onion and garlic powders, and red pepper flakes and mix together until smooth.

Meanwhile measure 1 Tbsp of agar and mix with 3 cups of water. Bring to a full boil and then boil for five minutes, whisking often.

Pour the cashew mixture into agar/water pot and stir together until well combined and smooth. The cheese should come together at this point and clear the sides of the pot.

Immediately fill your prepared loaf pan with the cheese and smooth over the top.

Refrigerate until hard. When ready gently pull cheese away from the sides and flip it out. Cut with a serrated knife. Store in an airtight container in refrigerator for up to one week. For longer storage tightly wrap the cheese in plastic wrap several times and store in freezer.
Enjoy with crackers or fruit.

Filed Under: snacks Tagged With: , , , ,

Roasted Eggplant and Tomato Pizza

April 29, 2012 6 Comments
gluten-free, soy-free, vegan pizza

When I removed gluten and soy from my diet I was afraid it was going to be a sad, sad month. How silly of me.This pizza is delicious, hearty, and completely satisfying.
 
Gluten-free cornmeal crust

2 1/2 cups gluten free flour (I used Bob’s Red Mill Gluten-free pizza crust mix)
1/2 cup cornmeal
2 tsp sea salt
2 tsp dry yeast
1/2 tsp crushed red pepper
1 to 1 1/4 cup warm water
2 tsp olive oil

Mix together the dry ingredients in a food processor or standing mixer. When well combined slowly pour in warm water and oil until dough comes together.  Pull out dough and kneed together on a (gf) flour-covered surface.

Once the dough has formed a smooth ball, place into a lightly oiled bowl and cover for 1 to 2 hours, until dough has doubled in size.

While dough is rising, prepare the eggplant by cutting into thin slices and sprinkling with salt. This will remove some of the eggplant’s bitterness while keeping the firm texture.

Pizza Toppings

1 tbsp olive oil
2-3 cloves garlic
1 package Diaya mozzarella cheese
2 tomatoes
1/4 cup basil
1/4 flat leaf parsley
1 small eggplant
1/2 white onion
salt and pepper

Preheat oven to 450 degrees F. Spread a little of cornmeal on a 12×18 in cookie sheet or pizza stone.

When pizza dough is ready shape into pan. Brush with olive oil, sprinkle with garlic and fresh herbs. Sprinkle a thin layer of Diaya cheese.. Add onions. Top with tomatoes and the rest of the fresh herbs.

Add eggplant and top with remaining Diaya cheese. Finish with black pepper.

 Bake at 450 degrees F. for 15 -18 minutes until eggplant is browned and cheese is melted.
Pull from oven and let cool.
Enjoy!

Filed Under: dinner, gluten-free meals Tagged With: , , ,

No Bake Chocolate Oatmeal Cookies

April 26, 2012 1 Comment
vegan, gluten-free, soy-free no bake cookies

For the next month I’m on a gluten-free, soy-free food challenge. As a vegan this limits my diet substantially.  After five days of incredibly healthy, mostly raw meals I needed some chocolate! I have an old no bake cookie recipe in a family cookbook that I have been veganizing for years and I realized with one quick walk to the store, I could have my chocolaty gluten and soy free dessert.

My grocery run: Earth Balance soy free “butter”. I have actually never tried this product before since I usually buy Earth Balances original “butter” sticks, but I knew this product existed and figured it would substitute fine.

And back home mere minutes later, I was ready to no-bake.

No Bake Chocolate Oatmeal Cookies

1 cup sugar
1/2 cup non-dairy milk (I used hazelnut)
1/2 cup non-hydrogenated margarine (go with Earth Balance)
1/2 cup cocoa
1 tsp vanilla extract
1 1/2 cups oats (use gf oats to make cookies gluten-free)

In a medium sized pan mix together sugar, non-dairy milk, margarine, and cocoa. Place over medium high heat and bring to boil. Boil for two minutes (not less) and remove from heat.

Mix in oats and vanilla until well combined and looks something like this:

Drop cookies onto wax paper and let cool at room temperature. Once cool and hard, peel off from wax paper and enjoy. Store in an airtight container in the fridge.

These cookies certainly satisfied my chocolate craving while keeping me honest with my food challenge.

Filed Under: gluten-free desserts, sweets Tagged With: , , , , , ,
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