Category: Recipes I Have Tried

Chocolate Mini Cupcakes

Found a great wheat-free chocolate cake recipe and I used it to create this Christmas cake:

Then I modified it to make cupcakes pictured above… with less sugar & fat!

I reduce the sugars by replacing the recommended 2 cups of dates for the cake to 3/4 cup of dates.

I reduce fat by exchanging the frosting’s 2 cups of cashews to 1/3 cup cashews + 2/3 cup drained white beans.

Banana & sweet potato flour can be bought, or created by dehydrating item, then grinding it to a powder.

INGREDIENTS

My Adapted Cake:
1 3/4 cups cooked and cooled sweet potato
3/4 to 1 cup water
1 Tsp balsamic vinegar
3/4 cups dates
2 tsp vanilla
1 1/2 cups banana flour
1/2 cup sweet potato flour (or oat flour)
2/3 cup cacao powder
1 tsp baking soda
1 tsp baking powder

My Adapted Frosting:
1/3 cups raw, unsalted cashews
2/3 cup drained/rinsed white beans
3/4 cup nut milk of choice
1 Tsp cacao powder
1 tsp vanilla
Coconut or date sugar (to taste)
Desiccated unsweetened coconut for garnish

INSTRUCTIONS

  1. Peel and cut up 2 sweet potatoes and boil in water until soft.
  2. Drain and cool.
  3. Add water, sweet potato, dates, balsamic and vanilla to blender and blend till smooth.
  4. Add remaining ingredients to a bowl and stir.
  5. Add blender mixture to the bowl of dry ingredients and stir.
  6. Pour into muffin pan lined with papercups or silicone cups.
  7. Bake for 20 minutes at 350 degrees.
  8. Remove from oven and cool on baking racks.
  9. Add all frosting ingredients to blender and blend until smooth.
  10. Frost and decorate, as desired.

Soy Curl Tamale Filling

Photos of Tamale Fillings:

1 = soy curls in green sauce

2 = potato in green sauce

3 = potato in red sauce

4 = jackfruit and palm hearts in red sauce (big fail, tastes like wimpy olives)

5 = soy curls in red sauce

Not in pic is mushroom- cauliflower-walnut mixture which actually turned out great!

SOY CURL RECIPE:

Step 1. Soak one package (2 1/2 C) soy curls in water for 10 minutes, then drain.

Step 2. Sauté the following on stove top:
2 cloves garlic
1 large chopped onion
2 C veggie broth
1 t liquid smoke

Step 3. Add to pan drained soy curls & the green or the red sauce recipes.

Step 4. Mix & warm over low fire until liquid partially absorbed.

Cool & store in covered dish over night to absorb flavor of liquid.

Tamale MASA Dough- Oilfree!

COMBINE
1 C organic corn flour
1/2 t baking powder
1/3 t salt
1 C liquid (combo of creamed corn*, red or green enchilada sauce** & low sodium veggie broth)

(Due to no-fat the dough is not spreadable, it must be PRESSED into husks with fingers)

* Canned or frozen organic corn, drain off most liquid & blenderize

** My green sauce :
In blender combine
– grilled & peeled poblano peppers
– grilled green tomatillos
– low sodium veggie broth
– La Victoria brand zero-fat green enchilada sauce

** My red sauce:
In blender combine
– grilled green tomatillos
– rehydrated deseeded dried ancho chile
– low sodium veggie broth
– La Victoria brand zero-fat red enchilada sauce

Tamale Filling (Cauliflower-Mushroom-Walnut)

INGREDIENTS

– “riced” fresh cauliflower (& bit of carrot)
– fresh mushrooms
– walnuts (for fat-free substitute use cooked quinoa)
– tamari (or low-salt soy sauce) and/or low salt veggie broth
– garlic

INSTRUCTIONS

If you cannot buy “riced” cauliflower just pulse blenderize chunks of fresh cauliflower & throw in some diced or shredded fresh carrot.

Pulse-blenderize mushrooms & set aside

If using walnuts pulse-blenderize them, stopping short of nut-butter consistency

Sauté everything in a little soy sauce and/or veggie broth (not too much liquid… want relatively dry consistency)

Flaky/Chewy Rustic Almond Pie CRUST

Ingredients:
2 C raw almond
1 T ground flax seed
3(+) T water

Directions:
(Crust needs to pre-baked 20 minutes, then baked again with the filling)

* Preheat oven to 350° F.
* Mix ground flax and water, put it aside for 10 minutes.
* Pulse-blenderize almonds (not too long & in small batches to avoid nut-butter)
* Knead together almond & flax mixture. Add more water to dough, if needed.
* Press/roll dough between two sheets of wax paper to form disc.
* Press it into pie plate.
* Dock the crust (poke it all over with a fork).
* Bake for 15-20 minutes until the edges of the crust are golden.

Now you may add filling & continue baking process w/ edges covered (if they brown too much).

COMMENT: Smoother crust consistency if you use almond FLOUR.

Recipe adapted from:
https://helynskitchen.com/2013/09/2-ingredient-pie-crust-vegan-grain-free.html

Pumpkin Cream Pie Filling

INGREDIENTS

15 oz can pumpkin (organic in BPA-free lined can)
1 C cashews (pre-soaked)
1/4 C pure maple syrup (or use coconut sugar, date sugar, or date paste)
1 t ground cinnamon
1 t pumpkin spice
1/2 t aluminum-free baking powder
1/2 t agar-agar powder
Splash of almond milk

INSTRUCTIONS

(Note: Flaky/Chewy Rustic Almond Crust needs to pre-baked 20 minutes, then baked again with the filling)

FILLING:
* Blenderize everything except pumpkin.
* Add mixture to pumpkin & stir well.
* Pour into baking dish atop pre-baked crust.

Bake 350 degrees for 60 minutes
(will set firm as it cools)

My Vegan CLA Cheez (Cashew or whitebean, Lactic Acid, Agar “cheese”)

Step 1. BLENDERIZE:
1 1/2 C Almond milk
1/2 C raw cashews (or cooked drained white beans for low fat)
1/2 C nutritional yeast
1 T Liquid Smoke
1/2 t salt (kala namak sulfur salt)
2 T miso paste
1 t smoked paprika
1 t onion flakes
1 1/2 t vegan lactic acid (made from beets)

Step 2. COMBINE:
1 1/2 T agar-agar powder (made from seaweed)
1 1/3 C water
ON MEDIUM HEAT SIMMER THESE TWO INGREDIENTS, STIRRING CONTANTLY

Step 3. COMBINE CONTENTS OF STEP 1 & STEP 2, BLEND, POUR IN MOLDS, CHILL 30+ MINUTES

COMMENT: Use less almond milk for dryer cheese, and add peppers for spicier flavor.

See https://projectwaistline.com/?p=19565

Also watch why you want to avoid dairy cheese: https://projectwaistline.com/?p=13218

Pumpkin Cream Pie

Pumpkin Cream Pie
(result was rich & delicious)

CRUST:
1/3 cup almonds
1/3 cup walnuts
1/3 cup cashews
3 dates (pre-soaked & pitted)

FILLING:
15 oz can pumpkin (organic in BPA-free lined can)
1 cup cashews (pre-soaked)
1/4 cup pure maple syrup
3 soaked & pitted dates
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoons aluminum-free baking powder
1/2 teaspoon agar-agar powder
Splash of almond milk

INSTRUCTIONS

CRUST:
* Blenderize all crust ingredients together & press into bottom of baking dish

FILLING:
* Blenderize everything except pumpkin
* Add mixture to pumpkin in bowl & stir well
* Pour into baking dish atop crust

Bake 350 degrees for 60 minutes
(filling will set firmer as it cools)