Tahini Sauce

Ingredients

• 1 cup tahini
• 1 garlic clove, minced
• 2 tablespoons + 2 teaspoons fresh lemon juice (can add more as desired)
• ¼ tsp – ½ tsp of sea salt (according to taste)
• ¾ cup of warm water

Instructions
1. Place all ingredients except the water in a food processor or small blender. Add ¼ cup water and process until smooth, about 1 minute. Scrape down the sides as needed and add more water, ¼ cup at a time to get desired consistency. The amount of water may depend on the consistency of your tahini. I tend to end up using ¾ cup water to get the consistency I prefer

2. Taste and adjust as desired adding more lemon juice or salt as desired.

Recipe from Healthy Gluten Free Family at www.healthygffamily.com

Mini Chocolate Peanut Butter Cups

Ingredients
Peanut Butter Base

• 1 cup Natural Peanut Butter

• ½ cup gluten-free graham cracker crumbs (we chopped gluten-free graham crackers in a food processor)

• ¼ cup pure maple syrup

• 2 tablespoon coconut oil, melted

Chocolate Topping

• 1 cup semi-sweet chips (I used Enjoy Life Foods )

• ¼ cup almond milk or milk of choice

• Sea Salt or chopped walnuts for sprinkling, optional but recommended

Instructions
Place parchment baking cups in 24 mini muffin tins and set aside.
Peanut Butter Base

1. In a sauce pan over low heat, mix peanut butter and coconut oil until well combined/ peanut butter softens. Add graham cracker crumbs and maple syrup. Stir until well combined.
2. Remove mixture from heat and divide evenly among muffin cups.

Chocolate topping

1. In a small saucepan, over low heat, add chocolate chips and almond milk. Stir until the chocolate has melted and mixture well combined.
2. Spoon melted chocolate mixture evenly over the peanut butter mixture.

Top with chopped walnuts or sea salt, if using
Place in refrigerator to set for at least 2 hours before serving.
Store in refrigerator or freezer.

Serve 24 mini cups

Recipe from Healthy Gluten Free Family at www.healthygffamily.com

Banana Blueberry Baked Oatmeal Cups

INGREDIENTS:

• 1 tablespoon ground flaxseed plus 3 tablespoons water
• 2 cups old fashioned oats (gluten free if necessary)
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 large ripe banana, mashed (1/2 cup mashed)
• 2 tablespoons coconut oil, melted
• 1 cup Almondmilk Unsweetened Vanilla
• 2 tablespoons pure maple syrup (or 2 tablespoons brown sugar or coconut sugar)
• 1/2 teaspoon pure vanilla extract
• 1 cup blueberries, fresh or frozen

DIRECTIONS:

1. Preheat the oven to 350°F. Grease a muffin pan with nonstick cooking spray and set aside.
2. In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the other ingredients.
3. In a large bowl, combine the oats, baking powder, salt, and cinnamon. Set aside.
4. In a medium bowl, combine the mashed banana, flaxseed mixture, melted coconut oil, almond milk, maple syrup, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix to combine. Gently stir in the blueberries. Pour the mixture into the prepared muffin pan, filling each cup evenly. Bake for 23-25 minutes or until the cups are a golden brown. Remove from the oven and let the muffins cool in the pan for 5 minutes. Remove from the pan and serve warm.

Note-if you don’t need the recipe to be vegan you can use one egg instead of the flaxseed and water mixture. The oatmeal cups will keep in the refrigerator for 2-3 days in an airtight container or in the freezer for up to 1 month. Reheat in the microwave.

yield: 12 OATMEAL CUPS

prep time: 10 MINUTES

 

cook time: 25 MINUTES

total time: 35 MINUTES

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Two Peas & Their Pod 

https://www.twopeasandtheirpod.com/banana-blueberry-baked-oatmeal-cups/

Stir Fried Asparagus with Sesame Seeds

Homemade Chai

INGREDIENTS
2-inch piece fresh ginger, cut into thin rounds
2 cinnamon sticks
2 teaspoons black peppercorns
10 whole cloves
6 cardamom pods
6 cups cold water
6 bags of black tea (preferably Darjeeling)
2 cups whole milk
1/2 cup (packed) golden brown sugar

PREPARATION
Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.

YIELD Serves 6

https://www.epicurious.com/recipes/food/views/homemade-chai-201226

BON APPÉTIT DECEMBER 2002

Vegan Shepherd's Pie

Ingredients

FILLING

• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups uncooked brown or green lentils, rinsed and drained
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme or 1 tsp dried thyme
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, thoroughly washed
• 3-4 Tbsp vegan butter
• Salt and pepper to taste

INSTRUCTIONS

1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close!).
4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

https://minimalistbaker.com/1-hour-vegan-shepherds-pie/

Edamame Dip

Ingredients

12 to 16 ounces shelled edamame, fresh or frozen

1/2 cup, packed, roughly chopped fresh cilantro, including stems

1/2 cup plain yogurt

1 avocado, peeled, pitted, roughly chopped

1/2 cup water

1/4 cup lime or lemon juice

1-2 teaspoons salt

5 shakes of Tabasco (less or more to taste)

3 drops of dark sesame oil (more to taste)

Steps:

Bring 2 quarts of well salted water (2 Tbsp salt) to a boil. Add the shelled edamame. Return to a simmer and cook for 5 minutes, or until cooked through and tender. Drain with cold water.

Place drained cooked edamame in a food processor. Pulse several times. Add the chopped cilantro. Pulse again. Add the remaining ingredients, and pulse until well puréed. Add more water if you want a smoother consistency. Adjust seasonings (salt, Tabasco, lime, sesame oil). Serve with pita, chips, crostini, Makes about 2 cups.

www.simplyrecipes.com

Sautéed Kale with Tahini Sauce

INGREDIENTS

1 pound kale, well rinsed

2 T olive oil

1 cup chopped onion

1 clove garlic, minced

Salt

4 Tbsp tahini (use tahini made with toasted sesame seeds, not raw)

2 Tbsp lemon juice

3-4 Tbsp water

1/2 teaspoon dark sesame oil

1 Tbsp toasted sesame seeds for garnish

STEPS

1. Using a sharp paring knife, cut out the rib of each kale leaf. Discard or compost. Slice the leaves roughly 1/2-inch thick.

2. Heat olive oil on medium high heat in a large sauté pan. When hot, add the chopped onion. Cook for a couple of minutes until translucent. Add the garlic and cook for a minute more.

3. Add the kale to the sauté pan. Even if you have a pretty large pan, the kale will be practically falling out of it. Put in as much as you can and use tongs to turn over and mix with the oil and onions. After a couple minutes the kale should wilt a bit so you can add the rest of the raw kale. Cook, turning the kale leaves over occasionally until the kales leaves have wilted and are tender. Sprinkle a little salt over the kale leaves while cooking.

4. While the kale is cooking, whisk together the tahini, lemon juice, water, 1/2 teaspoon of salt, and dark sesame oil. Add more salt and sesame oil to taste.

5. Once the kale is done, toss in the sauce, reserving a little to drizzle on top.

Serve, topped with a little sauce and toasted sesame seeds. Serves 4.

www.simplyrecipes.com

Mom's Cheesecake

Ingredients

4 eggs

1 c sugar

Juice of one lemon

1 lb cottage cheese

1 lb cream cheese

1 pt sour cream

2 T flour

2 T cornstarch

1 t vanilla

1/4 lb melted butter

16 graham crackers

Steps

Crush 16 graham crackers and mix with 3 T butter. Reserve 1/2 c of mixture for top of cake.

Press crumbs into bottom of spring form pan. Mix eggs and sugar. Mash cheeses well. Add cheese and sugar, egg, then all. Electric mixer until fairly smooth. Add melted butter last. Batter is loose. Crumb over top. Bake 60 minutes. Turn off oven. Leave cake in oven for 2 hours.

From the kitchen of Susan McGowan

Sweet-Potato and Parsnip Purée

Ingredients
2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
4 parsnips, peeled and sliced 1/4 inch thick
3 tablespoons unsalted butter
1/4 cup whole milk
3 tablespoons packed light brown sugar
1/2 teaspoon salt

Preparation
Bring a large saucepan of salted water to a boil. Add potatoes and parsnips and boil gently until tender, about 12 minutes. Drain well and transfer to a food processor.
Add butter and purée until smooth. Add milk, brown sugar, and salt and blend well. Season with pepper. Serves 4.

Gourmet | January 2001