Carrot Soufflé

Carrot Soufflé


Ingredients:

2 lbs carrots, cooked till tender, drained and pureed in a blender or food processor
¼ tsp. salt

1 tsp. vanilla

2 egg yolks

1 Tbl. Brown sugar, agave nectar or honey


Directions:

1. Mix the ingredients together

 

2. Whip the egg whites into stiff peaks

 

3. Fold egg whites into carrot mixture

 

4. Pour into a greased, 8-cup oven safe baking dish, or 4 greased, 2-cup ramicans.

 

5. Bake for 20-30 minutes in a 350 degree oven.

Cafe au Soy!

Café au Soy!

 

 

Ingredients:

 

1 ½ cups vanilla soy milk

 

1 ½ cups coffee, extra strong* and fresh

 

Agave nectar or cane sugar if you like

Directions:


1. Pour the soy milk into a medium saucepan and heat over medium heat.

2. As the milk begins to heat use a whisk to whip air into the milk. Whisk constantly as it comes to a slight boil. The soy milk should froth up and double in volume.

3. Remove the milk from the heat.

4. Divide the coffee between two cups. If you're sweetening the coffee add your sweetener now.

5. Pour the milk evenly between the cups making sure to use all the froth!




*To make extra strong coffee use 4 Tbls. fresh ground coffee to 2 cups filtered water.

Breaded Zucchini

Breaded Zucchini

This is a fast and tasty summertime side!

Small zucchini are more tender, but larger zucchini will work fine too.

You'll need:

 

Zucchini squash (A medium sized squash will usually make about 3 servings)

 

Flour or bread crumbs for breading, about 1 cup per squash (If you're making this gluten free, white or brown rice flour or rice bread works well)

 

Sea salt to taste

 

Ground black pepper to taste (optional)

 

Dry basil, parsley, oregano or pizza seasoning

Olive oil

 

 

Instructions:

Peel zucchini and slice into rounds, about ¼-inch thick.  Place flour in a plastic zipper bag or in a shallow bowl.

 

Heat pan (a cast iron skillet works great for this) over medium heat.  Drizzle lightly with oil.

 

Dip zucchini slices in flour.  Make sure they are well coated, and shake off any excess flour before placing in pan.

 

Place in single layer in skillet.  Sprinkle salt and pepper to taste, over zucchini.  Allow to brown lightly before turning over each slice.  Zucchini is done when desired crispness is reached.  May need to add more oil or salt.  May need to turn down heat during cooking process.

Bok Choy Salad

Bok Choy Salad

 

1 medium head Bok Choy

 

1/2 red pepper

 

1/2 green pepper

 

1 bunch green onions

 

1 1/2 Cups unsalted raw almonds

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave nectar2/3 Cup olive oil

 

2-3 Tbls. Gluten-free soy sauce or Bragg liquid aminos

 

cracked black pepper

 

sea salt

 

 

1 med head of Bok Choy washed and stems sliced into 1/4-inch slices. Use some of the green tops.
Discard the very tops where the green gets tough.
1/2 red pepper julienned
1/2 green pepper julienned
1 bunch organic green onions washed and sliced into 1/4-inch slices, using the green tops also.
1 1/2 Cups of almonds, toasted in 1 tablespoon of soy margarine in a skillet over med-heat.  Let cool

 

In a blender mix:

 

1/3 Cup balsamic vinegar

 

1/4 Cup agave (may need more)

 

2/3 Cup olive oil

 

2-3 Tbls. soy sauce or liquid aminos (Hold back 1 Tbl.)

 

cracked pepper

 

sea salt

 

Blend on high.  Taste and adjust flavors by adding more agave and/or soy sauce.

 

Toss dressing with salad and almonds.  Refrigerate at least 20 min. and toss before serving.

 

Blueberry Squares

1/2 Cup margarine or butter

3/4 Cup xylitol sweetener

2 eggs

1/2 Tbl. soy milk

1/2 tsp. vanilla

 

 

 

1. Cream butter and xylitol for three minutes.

 

2. Add eggs one at a time. 

 

3. Finish by adding soy milk and vanilla.

 

4. Spread batter in eight-inch square pan.

 

5. Mark off a grid of nine squares with a knife or spatula.   

 

6. Place one Tbl. of filling* in the center of each square.

 

 

 

Bake for 20-25 minutes at 350 degrees.

 

 

 

 

*Filling:

 

1. In a sauce pan combine 1 cup of blueberries with 1/2 cup water and 2 Tbls. xylitol or agave, cook down for 10 minutes.

 

2. Add 1 Tbl. flour, cook till it thickens, another 10 minutes. 

Blueberry Pancakes

1 egg

1 Cup flour (we use white spelt)

3/4 Cup milk (we use vanilla soy)

1 Tbl. sugar or agave nectar

2 Tbls. olive oil

3 tsp. baking powder

1/4 tsp. salt

 

1 Cup blueberries (fresh or frozen - thaw them first)

 

 

 

1. Mix all ingredients except blueberries until smooth.

 

2. Heat your pan or griddle on medium.  When a drop of water sizzles in pan, it's ready. 

 

3. Use a small amount of butter or margarine to grease your pan.

 

4. With a ladle pour some batter in pan, let it set for 5 seconds then add as many berries as you like to top of cake.  Pour a little more batter over the blueberries to cover them.

 

5. When bubbles apear on top of cake flip and let cook for a minute on other side.

 

 

Top with maple syrup, agave nectar or more berries!

 

 

Makes about 6 medium sized pancakes

Berry Muffins

These muffins are a great choice for breakfast or a snack. You can use all blueberries or all strawberries if you prefer.

Wet:

½ Cup oil (olive or canola)
½ Cup agave nectar
½ Cup unsweetened apple sauce
½ Cup water or unsweetened apple juice
1 tsp. vanilla

 

Dry:

1 ½ Cups white spelt flour
1 Cup whole grain spelt flour
4 tsp. baking powder
½ tsp. salt

Last:

½ cup blueberries
½ Cup strawberries

 

1. With a mixer blend the wet ingredients together.

2. In a separate bowl combine all the dry ingredients.

3. Add the dry ingredients to the wet and blend together with electric mixer just until incorporated.

4. Fold in the berries with a spatula.

5. Grease muffin pans and pour a spoonful of batter in each cup.

6. Preheat oven to 350 and bake muffins for approximately 10 minutes.

Makes 18 Muffins