Corn Tortillas

One of our ABSOLUTE favorite recipes!  Our dehydrator is constantly running making these because we eat them every day...with hummus, with salsa, with guacamole...EVERYTHING!  This recipe is easy, but you must have a dehydrator and Teflex sheets (found on Amazon - here).  Found this recipe in Living on Live Food by Alissa Cohen.

Comments from the book:  Yes, real raw tortillas!  Immediately out of the dehydrator, they're soft and chewy so you can roll them around your favorite fillings.  I use these for the enchiladas.  It's important not to let these get too well done otherwise they'll be hard and crispy and will not be flexible enough to roll.  Just let them "bake" enough so they are not soupy and you can shape them.  When you flip the tortilla after the first 3 hours, it's ok if it's still mushy.  It will solidify in approximately two hours.  Remember, they key to this recipe is not to let the tortilla get too cripsy before you roll it.

My notes - We want them like chips, so we "bake" them longer.  I will explain in a moment.

4 cups frozen corn
1/2 cup whole flax seeds ground (not soaked) - you can buy at the store
1/2 cup orange juice
1 clove garlic - we do not use this
1/8 teaspoon sea salt

Place all ingredients in a food processor and blend until smooth.

Place mixture on a Teflex sheet on top of a mesh dehydrator screen.  Spread about 1/8 inch thick and dehydrate at 105 degrees.

When tortillas are solid enough to turn (after about 3 hours) flip onto mesh screen and dehydrate until other side is solid (another 1-2 hours or so).

Remove from sheet and fill with your favorite fillings.

Roll up and place back in the dehydrator for 2-8 hours, depending on your filling.

More notes - I wanted the entire recipe to be here just in case you do want to use them more as tortillas instead of chips.  When you want chips, we put them in the dehydrator right before we go to bed, then we flip them over when we wake up (approximate 7 hours later), salt them a little more, and then put them in for another 7 hours.

Enjoy!

Copy Cat Whole Foods Salmon Spread

Lately, Matt has been picking up this salmon spread at Whole Foods.  Okay, I will admit it...I got him hooked on it back in February ((blushing)).  It's SUPER delicious, but SUPER expensive.  I figured there has to be someone out there that thinks the same way...so I set out on a quest to find a good copy cat!  This is what I came up with - Cooking on the Ranch had the one closest to the ingredients.  It is super good!  She didn't provide the nutritional information, so I did what I do best, and got out an Excel spreadsheet and chugged the numbers.  Here is what I came up with:

This is an easy recipe and WAY cheaper (50%)...and I know what is in it, and that is more important to me than anything!  

I will continue to play with this recipe (and review others' versions).  I really like chives instead of dill, so I will try modifying this recipe that way next time.  I will continue to modify this post as I come up with better ideas.

Enjoy!

Peanut Butter Protein Balls

I want to thank my very good friend, Annabel Flunker, for sharing this recipe on Facebook.  I have been looking for an easy treat with peanut butter!

INGREDIENTS

1/3 cup natural peanut butter
1/4 cup honey
1 scoop chocolate whey protein powder
3 tablespoons ground flaxseed
3 tablespoons dark chocolate chips

DIRECTIONS

Mix all ingredients together in a large bowl. Roll into 10 balls (about one heaping tablespoon per serving).
Refrigerate to firm up balls, overnight for best results.
Makes 10 balls

Notes - I will be using my Arbonne protein powder, and I bet these would taste just as good with Almond butter or cashew butter.

Enjoy!

 

Hummus

I know that this looks like a LOT of information.  I just want to ensure you have a good experience your first go around.  The more you do, the easier it becomes...and you can tailor to what you like.  

So the hummus recipe that we use is found here:

http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe.html

Comments:

When it says "1 pound Slow Cooker Chickpeas, cooled, recipe follows"  This is what it means - We use dried chick peas in the bulk area of our supermarket.  We take 2 and 1/3 cups of peas and soak them over night (from like 7 to the am; you don't have to be exact).  Make sure you soak in a lot of water because the chickpeas soak up a lot of it.  Now, you don't have to use dried.  You can buy chickpeas on the supermarket in a can...either way is fine, just ensure you have 2 1/3 cups of peas (that is approximately 1 pound).

After they soak overnight - or you have your canned peas - we put them in the crockpot to cook - on low - for the entire day (you do not need the baking soda as they call out in the recipe).  Your mom is sensitive to smell, so just so that you know, chickpeas sort of smell funny when they are cooking.  After you cook all day, they are ready to go in the evening.  You can either do your hummus that night, or we usually put them in sealable container and let them cool over night.

Cloves of Garlic - I love roasted garlic in my hummus.  If you would like to do that it is super duper easy!  Here is a recipe on how to do:

http://www.wikihow.com/Roast-Garlic

I don't know why they have steps 2 AND 3, you only have to cut the top once.  And I don't wrap mine in tin foil like they do.  I wrap around the bulb and then give it a little "smoke stack" on the top.  I only do one bulb...one is way enough for a few batches of hummus.  and you can seal it up and put the unused in the fridge.

Kosher Salt - Regular is fine!

Water in the recipe - We use the juice from the chickpeas.  It makes a much better tasting hummus.  So what I do is drain the chickpeas in a colander but put a bowl underneath so that I can save the juice.  Do not just throw away the juice after the 1/4 cup.  You may want more.  I try to steer clear of using more Olive Oil than called for (some people like more olive oil in their hummus because it gives it a more creamy texture.  I don't really see the difference).  Although it is a good fat, it is a fat none-the-less, and if you can get the same yummy consistency using the juice, do that.

Tahini (aka sesame seed butter, so you know what it is) - Look for in ethnic aisle of your market.  Now, just an FYI, when I make my roasted garlic with cilantro hummus, I leave the Tahini out.  If we make regular hummus, we put it in.

Powdered Sumac - Never have used.

Enjoy!

"Cheesy" Potato Soup

This recipe was taken from Forks Over Knives the Cookbook.  I have made it several times now, and I absolutely LOVE it.

Comments from the book:  A WARM, RICH, and creamy soup, this is a delicious plant-based alternative to standard dairy-heavy, fat-laden cheese soups.  Depending on your preference, you can puree all or part of this soup; it will taste great either way.

SERVES 4

1 medium yellow onion, peeled and diced

2 cloves garlic peeled and minced

4 cups vegetable stock, or low-sodium vegetable broth

1 bay leaf

3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and chopped

1 batch No-Cheese Sauce

Salt and freshly ground black pepper to taste

4 green onions (white and green parts), sliced

2 tablespoons chopped parsley

Saute the onion in a large saucepan over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic and cook for another minute.  Add the vegetable stock, bay leaf, and potatoes.  Bring the mixture to a boil over high heat.  Reduce the heat to medium and cook, covered, for 20 to 25 minutes, or until the potatoes are tender.  Remove the bay leaf.  Puree the soup using an immersion blender or in batches in a blender with a tight-fitting lid, covered with a towel.

Return the soup to the pot if necessary, add the No-Cheese Sauce, and season with salt and pepper.  Cook over low heat, stirring frequently, for 5 minutes.  Serve garnished with the green onions and parsley.

VARIATION

• For a southwestern version with a kick, saute 2 minced jalapeno peppers along with the onion.  With the garlic, add 1 tablespoon of cumin seeds, toasted and ground, and 1 tablespoon of ancho chile powder, toasted in a dry skillet.  Add the zest and juice of 1 lime to the No-Cheese Sauce.  along with the green onions, garnish the soup with 1/4 cup of chopped cilantro instead of parsley.

My Notes - I do only puree a portion of the soup because I like the chunks.

Enjoy!

No-Cheese Sauce

I found this WONDERFUL recipe in Forks Over Knives the Cookbook.  You can use this with so many other dishes when you are not wanting to eat dairy.

Comments from the book:  This LOW-FAT SAUCE makes great Mac and "Cheese" or Baked Ziti.  Best of all, it only takes about 5 minutes to put together.  It may seem as though this recipe will not work in a blender, but with a little patience (or a Vitamix) it does.  if your onions are strong, blanch them in boiling water for a few minutes, or saute them over medium heat for about 5 minutes before adding them to the blender.

MAKES ABOUT 2 1/2 CUPS

1 large yellow onion, peeled and coarsely chopped

1 large red bell pepper, seeded and coarsely chopped

3 tablespoons cashews, (toasted optional)

1 tablespoon tahini (optional)

1 cup nutritional yeast

Combine all ingredients in a blender in the order given and puree until smooth and creamy, adding up to 1/2 cup of water if necessary to achieve a smooth consistency.

VARIATIONS

• Use an equal amount of roasted red bell peppers in place of the raw pepper.
• Combine the prepared sauce with a jar of fresh salsa, and use it as a dip for vegetables.
• Add 1/2 teaspoon of nutmeg with the salt.

My Notes - I make this recipe just as it is directed (do not roast the cashews and do add the tahini).  I have never tried the variations.

Enjoy!

Elana's Chocolate Chip Cookies

I took this recipe from Elana Amsterdam's the GLUTEN-FREE ALMOND FLOUR cookbook.  I have made this recipe with both agave nectar and raw honey.  You pick which flavor you like best...I love them both.

2 1/2 cups blanched almond flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 cup grapeseed oil

1/2 cup agave nectar (or honey)

1 tablespoon vanilla extract

1/2 cup coarsely chopped dark chocolate (73% cacao or better)

Preheat the oven to 350 degrees Fahrenheit.  Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, salt, and baking soda.  In a medium bowl, whisk together the grapeseed oil, agave nectar (or honey), and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Fold in the chocolate, then refrigerate the dough for 20 minutes (or longer).  Spoon the dough 1 heaping tablespoon at a time onto the prepared baking sheets, pressing down with the palm of your hand to flatten, leaving 2 inches between each cookie.

Bake for 7 to 10 minutes, until lightly golden.  let the cookies cool on the baking sheets for 20 minutes, then serve warm.

Notes - I use coconut oil as well as the grapeseed oil to make these cookies.  I store in a Tupperware container and use parchment paper in between each layer of cookies.

Enjoy!!

Long Time No Blog!

It has been a really long time since I have put fingers to keyboard.  I am not even going to try to catch up on what has happened since I last wrote...it isn't that important.  Just know that life is good, and I am trying to make it better.

A friend of mine thought that I should start blogging about all the food that I have been making.  Now, this might be something that others could enjoy, so why not!  :-)

Hope you enjoy the next coming entries!  

All my love, Livvie