Archive | December, 2012

Black Rice Quinoa Holiday Dressing (Gluten Free and Vegan)

27 Dec

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I can not tell you what a hit this recipe was. I made it with several other stellar dishes and this was hands-down everyone’s favorite dish. The combination of the quinoa, black rice, pecans, cranberries, and butternut squash creates a complex flavor and a captivating texture. No one at the table could believe that this dressing was truly gluten free and vegan. Plus, quinoa and black rice are incredibly nutrient-rich grains. To make day of preparation easier, I roasted the butternut squash the day before, cooked the grains in the morning and put everything together in the afternoon. It will keep well in the fridge and only takes about 20 mins to heat up once company has arrived.

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Cardamom Infused Ginger Fizzy

27 Dec

This drink is irresistible. I love the combination of gingery spice with the earthy taste of cardamom. This is a perfect drink to serve to company as it provides a truly unexpected and intriguing taste. Plus, it is a great sweet soda replacement for people trying to stay away from sugar but still enjoy a sparkling festive drink. Not only is this a refreshing beverage to finish off heavy holiday meals, but both the cardamom and the ginger are traditional digestive aids.

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Anise Cinnamon Cranberry Sauce (Sugar free and thickened with Kudzu)

27 Dec

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I have been home for the holidays and cooking up a storm. This post is featuring one of my mom’s delicious holiday classics. My mom uses a lot of alternative ingredients to make this cranberry sauce healthy, but it tastes just as decadent as the normal sugar laden varieties. She uses Kudzu powder, which is totally tasteless, to thicken the cranberry sauce, and it works really well giving the sauce a nice bouncy texture. Plus Kudzu is a macrobiotic medicinal food, delivering a solid nutritional punch. She sweetens it with xylitol and stevia, which are both low-glycemic candida-friendly sweeteners.

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Delicious Chewy Granola Bars (gluten free and vegan)

10 Dec

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I have made many a granola bar in my life. Some of them have been too crumbly, some of them have tasted really healthy but not been that delicious, but none of them have been quite as delicious and held together quite as well as these ones. I am pretty delighted to have finally stumbled upon the right combination.

I was on a quest to make the perfect granola bar, because these are a gift for one of my favorite people in the world and I wanted her to really really like them. They are en route, so keep your fingers crossed.

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I found some major inspiration and guidance for these bars from the amazing blog theKitchn and then muddled around to make the rest. I made two batches of these, one with dark chocolate on top and one without. Even though the dark chocolate one would seem like the natural winner given how chocolate obsessed I am, I actually couldn’t decide they are both equally charming.

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Vegan Sweet Wine Biscuits with Sesame

10 Dec

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I am definitely not a cookie snob. I love a good old fashioned simple chocolate chip cookie. But sometimes times call for a more adult cookie. This cookie fits that bill. These are delicious and not too sweet, with an intriguing purple hue, subtle wine flavor and irresistible sesame crunch. I served these at a professional gathering alongside clementines, warm cider, goat cheese, and crackers and they added a unique elegance to the whole event.

This recipe is from Vegan Cookies Invade your Cookie Jar by Moskowitz and Romero, a must-read for cookie lovers vegan and non-vegan alike.

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Baked Sweet Potato Pear Latkes (Gluten free and dairy free)

9 Dec

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I love latkes. I don’t love frying them, it smells up the house, it takes forever, and its not very good for you. This Hanukkah I was thrilled to stumble upon this combination that produces latkes that, in my opinion, are even better than their fried counterparts. Plus I swapped out high glycemic russet potatoes for nutrient-rich sweet potatoes for a healthier potato pancake. The pear, garlic, and onion produce a sweet pancake with a kick. Irresistible served warm with applesauce.

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Butternut Squash Soup (Dairy Free and Gluten Free)

9 Dec

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Can you tell I love squash? This is a recipe that I grew up eating. My mom would whip this up in the fall and I remember few things being as comforting and soothing. Warm, creamy, and just a little sweet this was one of my favorite soups. Nowadays I will make a huge batch, eat it for breakfast and dinner and freeze the leftovers. This keeps well frozen and can be warmed up and served with some salad for a delicious dinner in a pinch.

This is a relatively easy soup to make, once you peel and chop the butternut squash (if anyone has any tips about doing this in a quick or easy way, I would love to hear them) especially if you have an immersion blender.

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