Lemon Avocado Creme

Lemon Avocado Creme

Tart, yet sweet, Lemon Avocado Creme is a perfect vegan alternative to sour creme!

Lemon Avocado Creme
Author:
topping for soup, replacement for sour creme
Serves:: 3-4 servings
Prep time:: 
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Ingredients:
  • 1 ripe avocado
  • ¼ cup cashews (or 2 generous Tbsp cashew butter)
  • ½ tsp salt (or herb salt)
  • 1 large lemon or lime, juiced
Directions:
  1. Cut avocado around the middle, lengthwise. Twist the two halves in opposite directions to open.
  2. Remove the pit and scoop out flesh with spoon, into a food processor or blender.
  3. Add cashew, salt, and lemon juice.
  4. Blend until creamy and smooth.
  5. Dollop over soup or anywhere else you'd use sour creme as a topping. Alternately, it can be used as a spread on toast or a dip with crackers or pita wedges.
  6. RUSSIAN BORSCHT RECIPE

 

Curry-in-a-Hurry w/ Coconut Ginger Chutney

Curry-in-a-Hurry w/ Coconut Ginger Chutney

Chutney is a traditional accompaniment to curry dishes that balances and cools. Topping Curry-in-a-Hurry with fresh coconut ginger chutney makes this quick curry dish special, so don’t leave it out… it takes only five minutes!

Coconut Ginger Chutney has a sweet and flavorful element that recipe testers said they not only enjoyed the first bites, but the lingering flavor too!

Curry-in-a-Hurry with Coconut Ginger Chutney
Author:
Serves:: 4-6 servings
Prep time:: 
Cook time:: 
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Ingredients:
  • 2 Tbsp water
  • 2 large purple or white onions, chopped
  • 6 cloves garlic, minced
  • ½-1 tsp salt
  • 2 tsp cumin powder
  • 2 tsp coriander powder (or 1 tsp seeds)
  • 1 tsp tumeric
  • ½ -1 tsp cayenne
  • 2-14 oz (398mL) cans chickpeas (don't drain)
  • GOURMET CURRY VARIATION: (Optional…but nice!)
  • Add baked squash pieces, steamed carrot chunks, chopped tomato or chopped green onion (near the very end of simmering).
Directions:
  1. In a heavy pot or skillet, sauté onions and garlic in water. When the onions are soft, add the salt and
  2. spices and cook another minute or two, stirring.
  3. Add the canned chickpeas and stir.
  4. Use a hand blender to puree most of the mixture leaving some whole if you wish. (This step is optional if you would rather have the texture of the whole chickpeas. Traditional curry is typically pureed.)
  5. Add: optional ingredients if desired.
  6. Serve Curry over a bed of cooked brown rice.
  7. Serve FRESH COCONUT GINGER CHUTNEY in a serving bowl, allowing everyone to add their own topping!
  8. SLOW COOKER OPTION:Sauté onion and garlic (as above). Place all other ingredients in a Slow Cooker. Simmer on low for 6-7 hours, or high for 2-3 hours. Puree with hand blender.

 

Fresh Coconut Ginger Chutney

Fresh Coconut Ginger Chutney

Fresh Coconut Ginger Chutney
Author:
Serves:: 6-8 servings
Prep time:: 
Total time:: 
Ingredients:
  • 1 cup unsweetened shredded dried coconut
  • ¼ small purple onion, peeled (approx. 3 Tbsp)
  • 2 Tbsp raisins
  • ½ bunch cilantro (about 1 cup compressed)
  • ⅛ tsp cayenne (opt)
  • 2 inch knob fresh ginger root (about ¼ cup when grated)
  • 1 lime, juiced
  • ¼ tsp salt
Directions:
  1. Put all ingredients into a food processor with “S” blade and pulse several times until you get a fine
  2. mealy texture, (not a mushy consistency.)
  3. Serve a few tablespoons of chutney on top of individual servings of CURRY-IN-A-HURRY or scoop into a serving dish for everyone to help themselves.

 

Jam-filled Thumbprint Cookies {gluten-free + vegan}

Jam-filled Thumbprint Cookies {gluten-free + vegan}

These cookies are fun for kids, because they get to stick their thumb into the dough to make the indentation for the jam hole. Okay, big kids too!

Jam Thumbprint Cookies {gluten-free + vegan}
Author:
Serves:: 2 dozen
Prep time:: 
Cook time:: 
Total time:: 
Ingredients:
  • DRY:
  • 1 cup almond flour
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • WET:
  • ½ cup almond or cashew butter
  • ½ cup maple syrup, or other liquid sweetener
  • 1 tsp almond extract
  • OTHER:
  • ½ cup slivered almonds, chopped or pulsed in grinder
  • ½ cup fruit jam, your choice!
Directions:
  1. Preheat oven to 350°F.
  2. Line cookie sheets with parchment paper.
  3. Prepare almond coating by finely chopping with a knife or pulsing in a spice or nut grinder. Place in a suitable bowl for rolling dough balls.
  4. Mix together dry ingredients.
  5. Cream nut butter, syrup and almond extract.
  6. Add dry ingredients and combine well. The dough will be sticky.
  7. Using moistened hands, form 1” balls. Roll each ball in chopped almonds. Press gently with thumb to make a dent on top of cookie. Set each cookie on cookie sheet.
  8. Bake for 12-15 minutes until lightly browned.
  9. Cool completely and fill with your choice of jam or fruit butter!

Click here for home-made Jam recipes!

Blueberry Chia Jam photo

Blueberry Chia Jam

Blueberry Chia Jam

Blueberry Chia Jam

So simple! So delicious!! Chia seeds not only thicken fruit to make jam, they provide omega 3 fatty acids and lots of dietary fiber to your breakfast, snacks, or treats!

Blueberry Chia Jam
Author:
Serves:: 1.5 cups Jam
Prep time:: 
Total time:: 
Ingredients:
  • 2 cups fresh or frozen berries (blueberries, strawberries, raspberries, blackberries, etc.)
  • 2 Tbsp whole chia seeds
  • 2 Tbsp maple syrup or dark raw sugar
  • 1 tsp ground cinnamon, ginger or other favorite spice (opt.)
Directions:
  1. Add all ingredients to a blender and process until fruit is pureed.
  2. Transfer to a glass jar with a tight lid to store.
  3. Refrigerate or allow to sit on cupboard for a few hours to thicken.
  4. Store in refrigerator for up to 1 month.
  5. Serve on toast, or fill THUMBPRINT COOKIES!

 

Sweet Slow-Cooker Apple Butter

Sweet Slow-Cooker Apple Butter

Welcome to Victoria’s Whole-food Nutrition Kitchen where you will discover both a weekly *Health Bite* as well as a plant-strong, gluten-free recipe and delicious inspiration!

Today’s Health Bite – The mighty *APPLE* 

The quintessential symbol of nutrition. Sweet and crunchy, one-a-day is said to keep the doc away. So why is this once-forbidden yet-now-so-common fruit a healthy choice?

One of reasons nutritionists recommend a regular apple intake is because of the phytochemical “quercetin,” which is a flavonoid, part of the Vitamin C complex. Quercetin (pronounced: keer-ci-tin) helps reduce the release of histamine and other inflammatory chemicals in the body making it, and therefore apples, delicious allergy and asthma fighters.

Pesticide alert! Apples are near the highest of the Dirty Dozen list (see: Environmental Working Group) for pesticide and herbicide contamination. Choose non-sprayed apples whenever possible.

Today’s Whole-food Recipe…

(Slow-Cooker) Apple-Butter
~ makes: 6-8 cups ~

from: Real-Life Vegan by: Victoria Laine, p.220

Use up your excess apples and enjoy a delicious, thick apple-jam all year round! Commercial apple-butter, while delicious, can be pretty pricey, likely because it takes so many apples for each batch. Use your slow-cooker to  use up excess or over-ripe apples without having to watch over them as they reduce down into concentrated, spreadable sweetness. 

5 lbs          chopped apple (about 12-15 cups, cored and quartered)

1 cup         dry unrefined sugar cane (Sucanat, Rapadera, etc)

1 cup         water (or omit sugar and use apple cider)  

2 tsp          cinnamon

1/4 tsp      each: ground cloves, nutmeg, and allspice (opt)

pinch         salt

1. Note: Don’t remove the valuable skin from your apples! Wash apples, cut them into quarters and remove the cores. Alternately if you own an apple corer…well, you’ll know what to do!

2. Place the quartered apples in the slow-cooker insert. Add liquid and other ingredients. Stir with a wooden spoon and put the lid on. Simmer apples on LOW for about 10-12 hours, or overnight.

3. Remove the lid and allow to simmer another several hours to thicken. This can vary depending on the juiciness of the apples, so be patient, even another 3-8 hours potentially.

4. Turn off the heat and allow to cool in the slow cooker. Blend apple puree using an immersion hand-stick blender, or transfer cooled apples to a blender. Process until smooth. Transfer to clean glass jars and refrigerate up to 2 months.  For longer term storage, freeze in ziplock style bags or suitable freezer containers.