Vegetable Crockpot -- vegan, gluten free, thick, and delicious

My nephew Matti prefers stew to soup, so this is thick.  A clever layering of flavours makes this delicious.

2 tbsp extra virgin coconut oil
1 onion, diced
1/4 cup dried mushrooms finely crumbled
3 cups red cabbage, finely chopped

1 1/2 cup moong dal

1/4 cup millet
1/4 cup amaranth
1/4 cup buckwheat groats
1/4 cup black rice

3 cups green peas
3 cups diced zucchini
1 cups diced carrots
1/2 cup diced celery
3 cups diced sweet potato

4 tsp sea salt

8 cups water



directions:

1. layer the ingredients in the order listed
2. sprinkle the salt and pour the water on top
3. cook
4. stir and taste for seasoning
5. serve with green salad

Almond Flour Cookies -- Faux Sugar Cookies, my friends

It's almost the end of July. Well, really, it's the end of July. No quibbling over a day or two between friends, right? I haven't posted Since June. It's not that I haven't cooked or invented recipes, because I have. Constantly But I've been in a slump, and haven't felt up to the task of pressing 'publish' on the posting page. Slump? Rut? Busy? Distracted? On vacation? I don't really know that I have a good explanation for you about why. But I do have for you these little vegan crispy gluten free, grain free, sugar free sugar cookies. I've been making a version that is delectably buttery for my husband using kamut flour. This is the version I enjoy best myself -- with coconut oil, coconut nectar, and my beloved almond flour. Super easy. Instead of making shapes with cutters, I roll it out in a big rectangle and score the rectangle into squares before baking. Then I dehydrate them in a low low oven after they've been baked. Then I put them in a cookie tin on the counter. The kids all seem to like them tremendously, and my dear friend Karen always snitches a few when she's here. Delish. Here's a helpful little fyi for you. When I roll out the dough, I do it in 2 parts. I roll on a silicone mat, and I place a sheet of parchment between the rolling pin and the dough. Ta da!

ingredients:

1/4 cup coconut oil -- melted if it's not already soupy due to summer conditions
1/2 cup coconut nectar
2 tbsp vanilla extract

(variation 2 tbsp ground vanilla bean)

1 tbsp ground vanilla bean
1/2 tsp sea salt

1/4 cup white chia seeds finely ground
1/2 tsp baking soda
2 cups almond flour
1/4 cup coconut flour



directions:

1. combine the ingredients in the order listed
2. chill the dough
3. roll the dough  in two parts  and cut into perfect squares after trimming the  edges
4. bake at 345 in a preheated oven for 12 minutes then dehydrate for 2-3 hours at 170
5. cool and break into pieces
6. store in an airtight container


Now the thing about some of the ingredients versus more traditional grain flours is you can use a lot more flavour to get a nice taste. I use more vanilla and more salt even with almond flour and coconut flour. Especially coconut flour. Very useful flour, but can have a stultifying effect on flavours. So, extra vanilla, says I.

Flavourful Vegetable Soup

Weary travellers arriving need simple and delicious fare that won't keep them up. This definitely fit the bill with a fresh loaf of spelt bread fresh from the oven.

ingredients:

2 tbsp coconut oil

1 onion finely diced
1 cup  purple cabbage finely chopped
1/4 cup dried mushrooms, finely crumbled

3 cups split chickpeas, soaked but not cooked
3 cups green peas

1/4 cup amaranth
1/4 cup buckwheat groats
1/4 cup milllet

1 kohlrabi, peeled and diced (approx 2 cups)

1 large carrot finely diced (approx 1 1/2 cup)
3/4 cup celery finely  diced

2 cups zucchini diced
4 cups sweet potato diced

4 tsp sea salt
8 cups boiling water


directions:

1. layer all the ingredients in the crockpot and let it cook. Pour the water on after you've added the sea salt btw.
2. stir, and season to taste

Delicious served with fresh baked bread ...

Split Chickpeas

I live just down the street from Little India, and enjoy going into my local tiny supermarket. This week I  found both split moong dal (split mung beans) and split channa dal (split chickpeas). Always  fun to try new things. I cooked a pot of split moong dal seasoned with just avocado oil, dehydrated vegetables, and sea salt. It produced a thick creamy dish. Today I'm playing with the split chickpeas. I did a quick soak on them this morning, and will now see what fun I can have.

ingredients:

2 tbsp coconut oil
1 finely diced onion
4 cups finely chopped cabbage

3 cups split chickpeas -- soaked but not cooked

1/4 cup crumbled dried mushrooms

1 1/2  cup diced celery

3 cups diced sweet potato

4 cups diced zucchini

1 cup water

3 cups chopped broccoli florets -- lightly steamed, stirred in when the crockpot is finished cooking.

Crockpot July 2013

Moong dal is great because it completely breaks down and makes the stew nice and thick. Yummy!

2 tbsp coconut oil
1 onion, finely diced
1 1/2 cup moong dal
2 tbsp millet
2 tbsp buckwheat groats
2 tbsp amaranth
3 cups frozen green peas
1/4 cup crumbled dried mushrooms
2 cup finely diced carrot
2 cups diced zucchini
2 cups diced sweet potato

4 tsp sea salt
3 cups water

1 cup finely diced celery



3 cups chopped broccoli florets, slightly cooked


directions:
1. layer the ingredients in the order listed (except the broccoli) and cook on high in your crockpot for 5 hours
2. stir well then add the broccoli
3. stir well, adjust seasoning if needed
4. let sit for 1 hour
5. serve

Cooking chickpeas for patties

2 tbsp coconut oil
1 onion finely diced
1 cup nappa cabbage, finely chopped
3 cups split chickpeas, well soaked
sea salt
water


1. saute the onion and cabbage in the coconut oil in a pot with sea salt to taste
2. add the chickpeas and water
3. cook until the water is absorbed and chickpea halves are falling apart
4. cool then mash with an immersion blender -- the beans will still be coarse
5. stir in up to 1/4 cup toasted buckwheat groats to form a stiff batter (if needed)
6. roll into balls
7. roll the balls in a layer of buckwheat groats and place on a baking sheet
8. bake at 345 for 60 minutes

Delicious Black Lentil and Sweet Potato Crockpot

Beluga lentils -- unlike their piscine homonym in caviar -- are vegan. They are tiny and black whilst uncooked, and become a little bigger and dark mahogany brown when cooked. They can also turn the ingredients they are cooked with darker in colour. They tend to keep their integrity even in sketchy situations such as over cooking. They have a lentil taste that is all their own. This dish is deletable, and I highly recommend it for lentil lovers and the lentil curious alike.


ingredients:

2 tbsp avocado oil

2 cups black lentils (caviar lentils)
1/4 cup amaranth
3 cups frozen green peas
1/4 cup dried sliced mushrooms crumbled up

1 1/2 cups diced carrot
2 1/2 cups diced celery
4 cups diced sweet potato

4 tsp sea salt
2 tbsp marjoram

6 cups boiling water


directions:

1. layer the ingredients in the order listed into your crockpot. Sprinkle the sea salt and marjoram before pouring the water all over
2. cook
3. stir and season to taste

Chickpeas and Veggies!!

2 tbsp coconut oil
4 cups soaked but not cooked chickpeas (or cooked, your choice)
4 cup green cabbage finely chopped
3 cups green peas
4 cup sweet potato diced

4 tsp sea salt
1/2 cup coconut butter
1 tsp cumin
1 tbsp marjoram

Vegetable Soup with Chickpeas

ingredients:

2 tbsp butter
4 cups finely diced green cabbage
1/4 cup finely shredded dried mushrooms
4 cups cooked chickpeas
3 cups green peas
2 cups diced sweet potatoes
3 cups diced celery
2 cups diced carrots

4 tsp sea salt
2 tbsp marjoram



8 cups  water


directions:

1. layer the ingredients in the order listed and cook in the crockpot until done.

Chocolate and Carob Cookies for School -- gluten free, grain free, sugar free etc.

My son has dubbed these 'dirt cookies'.

Delicious.

ingredients:

1/4 cup extra virgin coconut oil
1/4 cup hot water
1/2 cup coconut sugar

1 tbsp vanilla extract

1 tbsp ground vanilla
3/4 tsp sea salt
1/2 tsp baking soda
1/2 cup raw cacao
1/4  tsp stevia powder
1/4 cup carob powder


1/4 cup ground chia seeds
1/4 cup ground flax seeds
1 cup sunflower seeds, finely ground
1/2 cup ground shredded coconut

1/4  cup coconut flour


directions:

1. combine ingredients in the order listed
2. let sit for 10 minutes
3. roll the dough into small balls
4. place on lined baking sheet and flatten
5. bake at 345 for 12 minutes

mmmmmuffins -- date and apple, gluten free, grain free, nut free, sugar free, delicious!!

2 cups warm water
1/4 cup coconut oil
1/2 cup coconut sugar

1 tbsp ground vanilla
1 tsp ginger
1 tsp cinnamon
1/2 tsp baking soda
1 tsp sea salt

1/4 cup ground chia
1/4 cup ground flax
1 cup ground sunflower seeds
1 cup shredded coconut, ground up

4 eggs


1 chopped apple
1/2 cup chopped dates



1. combine the ingredients
2. scoop into 24 prepared muffin cups
3. bake at 345 for 50 minutes

Almond Crackers AGAIN

2 tbsp apple cider vinegar
2 tbsp lime juice
2 tbsp water

1 tsp sea salt
1 tbsp chili powder
4 tbsp mesquite

2 cups almond flour

spicy crackers

4 tbsp apple cider vinegar

4 tsp chili powder
1 tsp sea salt

2 cups almond flour

Spicy almond flour crackers

2 tbsp lime juice
4 tbsp apple cider vinegar

4 tbsp mesquite
1 tbsp chili powder
1 tsp sea salt

2 cups almond flour

Chickpeas with Sweet Potatoes

2 tbsp butter

4 cups cooked chickpeas

3 cups green peas

2 cups diced carrots

4 cups diced sweet potato

4 tsp sea salt
1 tbsp marjoram


2 cups water

500 g broccoli florets

Honey Vanilla Ice Cream

4 cups raw whole milk
1 cup raw honey
2 tbsp organic vanilla extract
generous pinch of salt

Raw Vegan Ice Cream

My kid could eat this everyday!!

ingredients:

1 cup pitted honey dates
3 cups warm water
1/2 cup extra virgin coconut oil
3/4 cup raw cacao
2 tbsp vanilla extract
1/2 tsp sea salt
3/4 tsp stevia

1/2 cup coconut nectar


(variation: add 2 tbsp ground vanilla bean)


directions:
1. combine the dates and the hot water and coconut oil, and allow to sit for 10 minutes
2. puree with an immersion blender (or in your blender if you have one!!!)
3. add the rest of the ingredients and mix well
4. chill thoroughly!!
5. freeze according to the directions of your ice cream maker's manufacturer.
6. say that last sentence fast 5 times and then realize it's barely English.
7. put the ice cream in the freezer to firm up.

This is dark, creamy, and verging on obscene. For true chocolate lovers only.

Savoury Carrot Muffins

2 cups hot water
1/4 cup extra virgin coconut oil

1 tsp sea salt
black pepper
1/4 cup ground chia
1/4 cup ground flax
1 cup ground shredded coconut
1/2 cup ground hemp hearts
1 cup ground pumpkin seeds

4 eggs

1/2 tsp baking soda

2 tbsp sweet potato flour (optional)

2 cups shredded carrot



directions:

1. combine the ingredients in the order listed
2. scoop into lined muffin cups (or silicone muffin cups)
3. bake at 345 for 45 minutes or until they spring back a little when gently nudged
4. makes 24 muffins!

I left these plain so they could be made into little sandwiches with almond butter or with cheese, but if you want to eat them by themselves, go for some oregano, rosemary, chili powder, or whatever rocks your boat.

Date and Sesame Muffins with Carob

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut
2 tbsp carob powder

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345

Baked Vegetable Cake

It's pretty much delicious, and that's about all I can say. My son calls it pasta. Good for you, and good tasting. Does it get any better than that?

ingredients:



2 cup carrot, coarsely pureed
2 cups green cabbage, coarsely pureed
4 cups sweet potato, coarsely pureed
1 medium onions, coursely pureed

2 tbsp extra virgin coconut oil
1 tsp sea salt
black pepper


1 cup raw cashews ground
1/4 cup raw white sesame seeds, ground


3 cups water warm water
1/4 cup ground chia seeds
1/4 cup ground flax meal
1 tsp sea salt
black pepper
2 tsp chili powder
2 tbsp apple cider vinegar
1 tbsp mesquite

1 cups chick pea flour

1/2 tsp baking soda



directions:

1. sauté the onion and garlic in the coconut oil
2. add the shredded sweet potato and carrot and 1 tsp sea salt, and  sauté
3. meanwhile, in a bowl, combine the ground chia seeds and ground flax seeds with the hot water and let sit for 10 minutes. Mix in the seasonings, cider vinegar,  chickpea flour, and baking soda
4. mix with a whisk!
5. when the shredded veggie mix is cooked, add it to the batter, and combine well
6. pour into a greased 3 L glass baking dish
7. bake at 345 for 75 minutes

Muffins with Date and Sesame

ingredients:

2 cups water
1/4 cup coconut oil
1 cup pitted dates

1 tbsp vanilla extract

1 tbsp ground vanilla
1 tsp sea salt


1/4 cup hemp seeds
1/4 cup black sesame seeds finely ground
1/4  cup flax meal
1/4 cup chia seeds
1 cup shredded coconut

4 eggs

1/2 tsp baking soda
1 cup ground sunflower seeds

directions:

preheat the oven to 345

1. combine the water, coconut oil and dates and let sit for 10 minutes then puree with a hand blender

1. add the rest of  the ingredients in the order listed

2. scoop into prepared muffin cups

3. bake for 40 minutes at 345