Sunday, October 26, 2014

Chakra Caesar Salad from Oh SHe GLOWS

Hello all,

Vegan Caesar Salad
Because my son LOVES Caesar salad
and I just couldn't wait to try this recipe
Nutty Herb Croutons…OK so these are Bread Free Croutons…Crayzee right!

So I served this to the kid without saying a word
He questioned the Croutons….but gobbled them up anyways after I explained…

Me: 'oh honey they are from Oh she glows'

Bodo" 'OH! ok…Thanks mom'

SO these went over without a question.  The dressing is creamy and so yummy.  The croutons have a great crunch.
As Angela Liddon (author of Oh She Glows) points out you certainly will not look at croutons the same way after trying these…taking the time to make these is time well spent as they store up to a month in a tightly sealed container.

This is a fabulous prep ahead meal for your crazy work week that your whole family will gobble up.  Just wash your Romain toss and BOOM
Your the Dinner time hero again!!!! (*sigh* you make it look so easy!)

NOTE: A Prep ahead note is that you will need to soak your almonds overnight.
This creates a creamy texture once you have removed the almond skins.  When they are soaked for at least overnight they come off easily.  This step is not mandatory but I think makes a real difference in texture.

Nutty Herb Croutons: 

1 Tbsp ground flax seed 
1 Tbsp extra virgin olive oil
2 cloves garlic
1 Cup raw almonds
2 Tbsp Chopped sweet Onion 
2 Tbsp fresh packed parsley, or 1 tsp dried
2 Tbsp fresh packed Basil, or 1 tsp dried
1 tbsp fresh rosemary, or 1/2 tsp dried
1/2 tsp dried oregano
1/4 tsp fine grain sea salt or to taste

1.  Preheat oven to 300.  Line large rimmed baking sheet with parchment paper.

2.  In a small howl, combine the flaxseed, oil, and two TBSP of water and stir.  Set aside for 5 minutes, stirring occasionally, until the mixture has thickened.

3.  In a food processor, pulse the garlic to mince it.  Add the almonds and process until finely chopped. Add the onion, parsley, basil, thyme. rosemary, oregano, salt, and flaxseed mixture and process until a sticky ball of dough forms.

4. With your fingers, sprinkle small portions of the crouton dough onto the prepared baking sheet, using roughly 1/2 tsp of dough per crouton.  Place the croutons 1 inch apart on the baking sheet.

5.  Bake for 20 minutes, then gently flip the croutons and bake for 10 -15 minutes more, until golden.  Watch the croutons closely neat the end of the baking time to make sure they do not burn.

6. Let the croutons cool on the pan for 10 minutes.  They will firm up while cooling.  Cool the croutons completely and store in an airtight glass jar for 2 -4 weeks.

Chakra Caesar Salad:

1/2 cup while raw almond
1 whole head of garlic, for roasting, plus 1/2 clove garlic, minced (optional)
1/4 Cup extra virgin olive oil
4 Tbsp fresh Lemon juice
1 tsp Dijon mustard
1/4 to 1/2 tsp fine grain sea salt, to taste
1/4 tsp dry mustard 
1/2 tsp black pepper

1.  Place the almonds in a bowl and add enough water to cover.  Soak for at least 12 hours or overnight.  Drain and rinse the almonds.  Remove skins.

2. Preheat oven to 425

3. Cut off the top of the garlic head so all the raw cloves are exposed.  Remove any losse skin.  wrap the head in foil and place it on a baking sheet.  Roast the garlic for 35-45 minutes. or until the cloves are soft and golden.  let cool for 10-15 minutes until cool enough o handle.  Remove foil and squeeze garlic cloves out of their skins and into a food processor.

4.  Add the soaked almonds, oil, lemon juice, Dijon mustard, salt, dry mustard, pepper, and 1/4 cup water to the food processor and process until smooth, topping to scrape down the bowl as needed.  Add the minced raw garlic if you'd like the dressing to have a more intense garlic flavour- otherwise leave it out.
5.  Place the lettuce in a large sale bowl and pour your desired amount of dressing on top.  Toss until fully coated.  Sprinkle the nutty herb croutons over the sale just before serving.

Saturday, October 25, 2014

Gluten Free Sugar Free Dairy Free YUMMY OAtmeal Raisin Banana Cookies

Pre heat oven to 400
In a medium sized bowl:
1 small Banana
1tsp vanilla extract
1 Egg
(Mash & mix then set aside)
In another medium sized bowl:
1/2 cup rice flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
(Combine dry ingredients)
Add dry ingredients to wet stir to combine
Add 1/2 cup oatmeal
Add 1/4 Cup Raisins (This could be chocolate chips)
Add 1/4 Cup Walnuts or other favourite seed or nut (optional)
Mix it up !
Drop onto parchment on cookie sheet in level tablespoon heaps
Bake 15 mins

Favorite Veggie Burger

The RAIN is here…..
Time to accept it
The school age kids bringing home colds
The Leaves are changing to brilliant Yellow,Orange, and Red
The Patter of rain on your rooftop
COzyness is here!
Dark mornings
and Dark evenings
Speaking of those dark evenings….
time to make comfort food
easy healthy food that freezes well
ready for those evenings that you REaLLy! REALLY do not want to cook
Enter the secret weapon
Making a batch of these is well worth the effort
They keep in the fridge for up to a week
or freeze for a meal down the road

They are awesome on a yummy multi seed bun with avocado grainy mustard vine ripe tomato crisp lettuce….

They are awesome in a lettuce wrap

They are awesome crumbled over salad

No matter what you really can't go wrong

This recipe is from the OH SHE GLOWS cookbook by Angela Liddon
Her recipe was inspired by Shelly Adams author of the Whitewater cookbook
The only adjustment I made was to use brown rice in the place of breadcrumbs
Breadcrumbs work great as a binder and soak up any excess liquid creating less crumble
But I found my brown rice version was just as solid.  Just make sure you cook your rice a bit overdone so it is a bit stickier than usual…but honestly just leftover rice will work great

The Recipe:

3 Tablespoons ground Flaxseed
1 (15 oz can/425 -g) can black beans, drained and rinsed
1 Cup grated Carrots or Sweet Potato
1/3 Cup Finely chopped fresh Parsley or cilantro leaves
2 large garlic cloves, minced
1/2 Cup Onion 
1/2 Cup Sunflower seeds
3/4 Cup Oats, processed into a Flour
1/2 Cup Cooked Brown Rice
1/2 TBSP Olive oil or Coconut Oil
2 TBP Braggs or Tamari
1 tsp Chili powder 
1 tsp oregano
1 tsp ground cumin 
3/4 to 1 tsp fine grain sea salt
Fresh ground black pepper

Dig out your food processor if you have one:

1.  Process your Oatmeal into a course flour, transfer to a bowl for later

2. Preheat Oven to 350.  Line a baking sheet with parchment paper

3. In a small bowl combine the flax seeds 1/3 Cup warm water and set aside for 5-10 minutes

4. In a large bowl mash black beans into a paste, leaving a few black beans intact for texture.  Stir in the rest of the ingredients and flaxseed mixture.

5. Use your food processor to quickly mince your garlic and chop your parsley.  Transfer to bean mixture
6. Add about 1/2 an Onion to your food processor should be about the right amount.  Transfer to bean mixture.

7.  Grate Carrot and to bean mixture.

8. Stir in the rest of the ingredients including flax

9. With a 1/3 Cup scoop measure out clumps of burger onto a clean surface.

10. wash and wet your hands to shape burgers and lightly squish.  Place the patties onto the prepared baking sheet.

11. Bake the patties for 15 mins, gently flip them and bake for another 15-20 mins, until patties are firm and golden.