Archive for Holiday Recipes

Tasty Tuesday: Kiwi Blackberry Tart

Mar 25 2014 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Kiwi Blackberry Crumble

This dessert is on my top 10 list for a number of reasons. It’s easy to prepare, it’s fresh and light tasting and the filling ingredients can be changed to whatever is in season. A couple of my favorite combinations besides this kiwi and blackberry combo are peach and blueberry or rhubarb and strawberry. This tart would be a great addition to an Easter brunch or just anytime you want an easy and tasty dessert.

Kristy

Ingredients:

  • 5 tbsp water
  • 2 tbsp ground flax seed
  • 2 cups whole wheat pastry flour
  • 1 cup raw walnuts, finely ground
  • 1 cup raw coconut crystals plus 2 tbsp, divided
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 2/3 cup Earth Balance Buttery Spread
  • 8-10 kiwi’s, peeled and diced
  • 1 cup blackberries (or blueberries)

Preparation:

  1. Preheat the oven to 400 degrees.
  2. Mix the ground flax seed with the water. Let sit for 5 minutes.
  3. Combine the flour, walnuts, 1 cup of the coconut crystals, cinnamon, nutmeg and ginger in a large bowl.
  4. Add the Earth Balance and the flax seed mixture and mix with a fork or pastry cutter or even your hands until crumbly.
  5. Press half of the mixture into a 10 inch tart pan or if you don’t have a tart pan you could use an 8 x 8 baking pan.
  6. Gently combine the kiwi, blackberries and remaining coconut sugar and pour them into the baking dish.
  7. Spoon the remaining crumble mixture over the top of the fruit.
  8. Bake 40 minutes or until the fruit is tender and the crumble topping is browned. Let sit for 10 minutes or so before removing from the tart pan or cutting.

Nutritional Info:

Makes one 10 inch tart.

Serving size 1/10.

Nutrients per serving:  Calories: 346, Cal. from Fat: 152, Total Fat: 17g, Sat. Fat: 3g, Carbs: 45g, Fiber: 7g, Sugars: 19g, Protein: 5g, Sodium: 118mg, Chol: 0mg

Notes:

Store leftovers covered in the refrigerator for up to 2 days.

FavoriteLoadingAdd to Recipe Box

Coconut Caramel

A while back I was thinking of a special treat to make for Sarah’s birthday and remembered how much she loves caramel. I made this recipe for her but Cliff ended up liking it even more than Sarah. It’s now become an all around family favorite.

Kristy

Ingredients:

  • 1 1/2 cups coconut crystals
  • 1 cup coconut nectar
  • 2 cans coconut milk (not light)
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla powder or scrape 1 vanilla bean
  • course sea salt

Preparation:

  1. 24-36 hours ahead of time place the cans of coconut milk in the back of the refrigerator. After refrigerating carefully remove and open the cans. Spoon out the top layer of thick cream to equal 1 cup (save the leftover for smoothies or curries).
  2. Prepare a 9 inch square pan (not glass) by lining with parchment paper.
  3. Combine the milk with the remaining ingredients (see tip below) except the salt in a pot with tall sides (the caramel will bubble up as it cooks).
  4. Bring to a boil over medium high heat, reduce heat to keep from boiling over but high enough to keep a rolling boil.
  5. Using a candy thermometer cook until you reach 250 degrees usually about 30 minutes.
  6. Pour into the prepared pan and let cool until set. Some oil will pool on the top that you can lightly dab away with a paper towel.
  7. Sprinkle with sea salt.
  8. Remove to a flat surface and cut into bite size pieces. Wrap in wax paper.

Yield:

Approximately 60 pieces. The yield will depend on how big (or small) you cut your pieces.

Notes:

A helpful trick for measuring the sticky coconut nectar is to measure the coconut cream first, pour it into the pan and then measure the nectar in the same measuring cup used for the milk. The nectar will slide right out into the pan without sticking to the side of the cup.

Store candy at room temperature. Caramels will keep for about 2-3 weeks stored in a dark, cool place (like a pantry or cupboard).

FavoriteLoadingAdd to Recipe Box

Fruit and Nut Truffles

With Thanksgiving only days away I’ve already starting thinking about the most important part of the feast – DESSERT!  These fruit and nut truffles are always on the menu for our Thanksgiving meal and I look forward to them each and every year.  They are so easy to make and are family friendly.  Mix and match or make all 3 varieties – you won’t be disappointed!

~Sarah

Ingredients for the Cherry Cocoa-Nut Truffle:

  • 1 cup medjool dates, pitted (about 18 dates)
  • 1 cup raw almonds
  • 1/2 cup dried unsweetened or apple juice sweetened tart cherries
  • 1 tsp almond extract

Preparation:

  1. Place the almonds in a food processor and process for about 30-45 seconds just until the almonds are chopped.
  2. Add the pitted dates and process for another 30-45 seconds or until the dates are partially chopped with the nuts.
  3. Add the cherries and almonds extract and process for about 2-4 minutes. The mixture will be done when large clumps form.
  4. Form the dough into 1 inch balls. Roll the balls in unsweetened cocoa powder. Your truffles are now done and can be enjoyed guilt free.

Ingredients for Cranberry Orange Truffles:

  • 1 cup medjool dates, pitted
  • 1 cup walnuts
  • 1/2 cup dried apple juice sweetened cranberries
  • 1 tbsp orange zest
  • 2 tbsp orange juice

Preparation:

  1. Follow the same instructions as the cherry cocoa-nut truffles starting with the walnuts, then add the dates and then cranberries, orange zest and orange juice.
  2. Form into 1 inch balls and roll in crushed or finely chopped walnuts.

Ingredients for the Pumpkin Spice Truffles:

  • 1 cup medjool dates, pitted
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened raisins
  • 2 tbsp canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 2 tbsp raw coconut crystals and 1 tsp cinnamon (mix together for rolling the truffles in)

Preparation:

  1. Again, follow the instructions for the cherry cocoa-nut truffles starting with the almonds and cashews, then add the dates, and last the raisins, pumpkin, cinnamon and pumpkin pie spice.
  2. Form into 1 inch balls and roll into the coconut crystal-cinnamon mixture.

Nutritional Info:

Makes 24 truffles.

Notes:

The dough can also be pressed into an 8×8 baking dish lined in parchment paper, let sit for a couple of hours and then turn the pan over onto a cutting board or waxed paper and cut into 8 pieces to individually wrap for lunch boxes or for easy portability.

These truffles are a good alternative to cookies, are a great pre and post workout power boost or dressed up with drizzled chocolate as a unique dessert. Any leftover truffles should be stored in the refrigerator.

For a pretty dessert presentation, place the truffles on a plate, melt a couple tablespoons of chocolate chips and drizzle over the truffles.

FavoriteLoadingAdd to Recipe Box

Roasted Pumpkin Seeds

It’s Halloween so today’s throwback recipe is all about celebrating the holiday in the most delicious way possible – with Roasted Pumpkin Seeds!  There is nothing like homemade pumpkin seeds.  They are so easy to make and are an ideal on the go snack.  Happy Halloween!

~Sarah

Ingredients:

  • Pumpkins
  • Sea Salt

Preparation:

  1. Start by cutting out the top of the pumpkin. Make sure to place the knife at a 45 degree angle so the lid will have a place to rest when you replace it. If you cut straight down, the lid will fall through.
  2. Next you want to get the seeds out of the pumpkin.  You can either scoop out all of the insides and then sort through and take out the seeds or if you have little helpers like myself then of course you will want to stick your hands in the pumpkin and take out handfuls of seeds as you go!
  3. Once you have all the seeds out you can start preparing your pumpkin for carving.  I’m no expert on carving so click here for a great site with info on how to carve your pumpkin.
  4. Now that you have all the pumpkin seeds removed you will need to clean your pumpkin seeds to remove any debris left on them.  Place your pumpkin seeds in a colander and wash thoroughly under running water.
  5. Spread the seeds out on some paper towels to dry for about 30 minutes.
  6. Preheat the oven to 275 degrees.
  7. Spread a thin layer of pumpkin seeds on a baking sheet – I line my baking sheet with non stick foil for easy clean up.
  8. Sprinkle a little sea salt on the seeds and pop in the oven for about 30 minutes or so.  I usually take the seeds out half way through and stir them around a little.
  9. You’ll want the seeds to be nice and roasted.  They should be a beautiful golden brown color when done.  Let cool for about a minute and then enjoy!

Notes:

If you want to spice things up a little try adding some different flavors to your pumpkin seeds with the following variations (add these ingredients to 2 cups of pumpkin seeds):

  • Savory: 1-2 tbsp olive oil or Garlic Gold Oil, 1/2 tsp garlic salt and 2 tsp Worcestershire sauce
  • Lemony: 1-2 tbsp olive oil and 1 tsp lemon pepper
  • Halloweeny: 1-2 tbsp olive oil, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp sea salt,  and 1/2 tsp ground allspice
  • Spicy: 1-2 tbsp olive oil, 1 tsp cayenne pepper, 1/2 tsp thyme, 1/2 tsp sea salt and 1/2 tsp pepper

Throwback Thursday: Autumn Pumplings

Oct 10 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

Autumn Pumplings

This by far one of my most favorite fall inspired treats.  When that first can of pumpkin puree is cracked open during the first few days of autumn, this recipe aways comes to mind.  The last few days Southern California has had cool, rainy weather and it’s making me want to curl up with a thick blanket and eat pumplings till I pop.  If you’re thinking ahead to the Holidays then this is a great addition to any dinner celebration.

~Sarah

Ingredients:

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tbsp olive oil
  • 3/4 cup raw honey, brown rice syrup or coconut nectar, divided
  • 1 1/2 cups nondairy milk, divided
  • 1/3 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 1/2 cups water

Preparation:

  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg in a small mixing bowl.
  2. In a larger mixing bowl combine the oil, 1/4 cup raw honey or brown rice syrup, 1/2 cup milk and the pumpkin puree.
  3. Stir the flour mixture into the wet ingredients until just mixed.
  4. Combine the remaining 1/2 cup raw honey or brown rice syrup, 1 cup milk and the water in a saucepan on medium heat until just boiling.  Reduce heat to low and drop 4 spoonfuls of dough into the boiling sauce.
  5. Cover and simmer for 15 minutes. No peeking. Keep the lid on to retain the moisture.
  6. Spoon warm dumplings into a bowl, top with some of the sauce and if desired a spoonful of nondairy yogurt.

Yield:

Makes 4 servings.

Notes:

Sweet dumplings are kind of a homely dessert but what these little guys lack in appearance they more than make up for in taste.

Pomegranate Glazed Roasted Carrots

Oct 09 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

Pomegranate Glazed Roasted Carrots

It’s pomegranate season again. Does that make you as happy as it does me? Pomegranate seeds are one of my favorite treats. They are like the original “Sweet Tarts” candy, full of  sweet juiciness and a burst of tart flavor in every bite. In this recipe carrots are roasted in a lightly seasoned pomegranate glaze and then tossed with crunchy walnuts and fresh pomegranate seeds. Make it to enjoy now but keep in mind that the holidays are coming and this would be an ideal dish to add to your holiday menu too.

Kristy

Ingredients:

  • 1 cup pure unsweetened pomegranate juice
  • 2 tbsp honey or coconut syrup
  • 1/4 tsp ground coriander
  • 8 large carrots, cut into inch chunks (about 4 cups)
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper or to taste
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/4 cup pomegranate arils (seeds)
  • 2 tbsp chopped fresh parsley

Preparation:

  1. Preheat oven to 400 degrees.
  2. Place the pomegranate juice in a small saucepan and heat on medium until simmering. Cook uncovered until reduced to 1/4 cup. Remove from heat and stir in the honey and coriander.
  3. In a plastic baggie or bowl toss the carrots with the oil, salt and pepper. Spread in a single layer on a baking sheet(s). Bake 15-20 minutes or until almost tender. Drizzle the pomegranate glaze evenly over the carrots. Stir to evenly coat all the carrots with the glaze. Bake another 10 minutes or until tender.
  4. Transfer to a serving bowl and stir in the walnuts, seeds and parsley.

Yield:

Makes approximately 4 cups

Notes:

Leftovers can be stored in the refrigerator and reheated but the pomegranate seeds should be kept out and added back in after reheating.

Memorial Day Recipe Round Up

May 24 2013 by | Comments (1)
FavoriteLoadingAdd to Recipe Box

memorial_day_cutout

Is it just me or does this year seem to be flying by?!  I can’t believe we are already coming up on the Memorial Day Holiday.  For me, Memorial Day is the official start of cookout season.  Burgers, potato salads, grilled corn and juicy watermelon are just a few of my favorite Memorial Day treats.  Here is a round up of some of our favorite recipes – perfect for Memorial Day or anytime you’re feeling like having a delicious cookout.

~Sarah

Black Bean Potato Salad with Oil Free Avocado Dressing

Black Bean Potato Salad with Oil Free Avocado Dressing

Summer Sweet Potato Salad with Garlic Dijonnaise

Summer Sweet Potato Salad with Garlic Dijonnaise

Watermelon Fizz

Watermelon Fizz

Chili Dog Sausages

Chili Dog Sausages

Smoky Ranch Potato Salad

Smoky Ranch Potato Salad

Veggie Sub with Avocado Spread

Veggie Sub with Avocado Spread

Baked BBQ Lentils

Baked BBQ Lentils

Antipasto Salad with Garlic Gold Dressing

Antipasto Salad with Garlic Gold Dressing

Raw Strawberry Chocolate Mini Tarts

Raw Strawberry Chocolate Tart

Sweet Potato Quinoa Burgers

Sweet Potato Quinoa Burgers

Blueberry Lemonade

Blueberry Lemonade 1

Grilled Corn Salad with Creamy Basil Dressing

Grilled Corn Salad with Creamy Basil Dressing

Springtime Potato Salad with Creamy Meyer Lemon Dressing

Springtime Potato Salad with Creamy Meyer Lemon Dressing

Crunchy Burger Patties

Crunchy Burger Patties

Comments (1)

Happy Cinco De Mayo Recipe Round Up

May 03 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

cinco-de-mayo

 

This Sunday is Cinco De Mayo and we’re here to help you celebrate with some amazingly delicious and healthy recipe ideas.  Here are some of our favorite ‘Mexican’ inspired dishes that would be perfect for your Cinco De Mayo celebration.

Mexicali Millet

Mexicali Millet

Naked Quesadillas

Naked Quesadillas

Purple Pepper Black Bean Salad

Purple Pepper Black Bean Salad

Fiery Mexican Soup

Fiery Mexican Soup

Mexi-Cali Pasta

Mexi-Cali Pasta

Crispy Taco Salad

Crispy Taco Salad

Kid Approved Tortilla Soup

Kid Approved Tortilla Soup

Cheesy Taco Bake

Cheesy Taco Bake

Enchiladas with Homemade Sauce

Enchiladas with Homemade Sauce

Black Bean Pumpkin Burger

Black Bean Pumpkin Burger

Comments (0)

White Chocolate Bunnies

Mar 27 2013 by | Comments (0)
FavoriteLoadingAdd to Recipe Box

White Chocolate Bunnies

White chocolate!!!  Need I say more?!  The possibilities are endless and oh so sweet!  Enjoy this spring inspired recipe from our favorite chefs at Living On The Veg.

4960545-set-of-original-vector-design-elements

During the holidays it is a little more difficult when you have children that eat different. It is hard for family to understand that your child dsoes not eat store bought items. It seems to my family that my children are always lacking at these times because they can not eat the wrapped junk food their cousins and friends are eating. So as my girls got older, and before they could notice the looks of sympathy from adults, I devised a plan. I encourage them to search for hidden treats around the foliage. It is fun for these extremely social little beings. After they collect the themed, shiny sugar laden tidbits we give them to their friends and family. Well now aren’t they the popular ones?! They do it with zeal because they are giving, and they are met with smiles. Then I have cute, delicious, and special treats waiting when they are done. Interestingly I notice they do not gorge on these foods, I believe since they are made with real ingredients. You can pour these into any theme mold to have White Chocolate anything!

~Chef Fuji from Living On The Veg

Ingredients:

Preparation:

  1. Melt the cacao butter in a small dish either in the dehydrator (for a raw version) or by placing the dish over a large pot with hot water.
  2. Add all ingredients including cacao butter to a high powered blender and blend until smooth, scraping down sides if necessary.
  3. Pour the chocolate into molds of your choice. (I used silicone bunny molds – silicone makes it very easy to remove the chocolate)
  4. Place in fridge until firm, about 20 minutes.
  5. Pop each chocolate from the mold and enjoy. They can then be wrapped in cute and shiny cellophane or foil to be enjoyed for the holiday.

Yield:

Makes about 8 candies but this will vary depending on which mold is used.

Notes:

Leftover chocolates can be stored in the fridge until ready to serve.

Chewy Coconut Caramel

Mar 06 2013 by | Comments (6)
FavoriteLoadingAdd to Recipe Box

Coconut Caramel

A while back I was thinking of a special treat to make for Sarah’s birthday and remembered how much she loves caramel. I made this recipe for her but Cliff ended up liking it even more than Sarah. It’s now become an all around family favorite.

Kristy

Ingredients:

  • 1 1/2 cups coconut crystals
  • 1 cup coconut nectar
  • 2 cans coconut milk (not light)
  • 3 tbsp coconut oil
  • 1/2 tsp vanilla powder or scrape 1 vanilla bean
  • course sea salt

Preparation:

  1. 24-36 hours ahead of time place the cans of coconut milk in the back of the refrigerator. After refrigerating carefully remove and open the cans. Spoon out the top layer of thick cream to equal 1 cup (save the leftover for smoothies or curries). 
  2. Prepare a 9 inch square pan (not glass) by lining with parchment paper.
  3. Combine the milk with the remaining ingredients (see tip below) except the salt in a pot with tall sides (the caramel will bubble up as it cooks).
  4. Bring to a boil over medium high heat, reduce heat to keep from boiling over but high enough to keep a rolling boil.
  5. Using a candy thermometer cook until you reach 250 degrees usually about 30 minutes.
  6. Pour into the prepared pan and let cool until set. Some oil will pool on the top that you can lightly dab away with a paper towel.
  7. Sprinkle with sea salt.
  8. Remove to a flat surface and cut into bite size pieces. Wrap in wax paper.

Yield:

Approximately 60 pieces. The yield will depend on how big (or small) you cut your pieces.

Notes:

A helpful trick for measuring the sticky coconut nectar is to measure the coconut cream first, pour it into the pan and then measure the nectar in the same measuring cup used for the milk. The nectar will slide right out into the pan without sticking to the side of the cup.

Store candy at room temperature. Caramels will keep for about 2-3 weeks stored in a dark, cool place (like a pantry or cupboard).