Vegan White Pizza Sauce

 

 White Pizza Sauce is a tangy garlicky recipe that makes the most flavorful base to a pizza.
* non- vegan option

• 1 cup cashews raw
• 1 1/4 cups almond milk unsweetened (*HW: non vegan- use any milk you prefer) 
• 2 tablespoons flour (* HW: gluten free -sub 2 tsp of arrowroot starch slurry (see tips)  for 2 Tablespoons of white wheat flour)
• 1 tablespoon nutritional yeast 
• 1 teaspoon lemon juice (omit or try rice vinegar for sulfate sensitivity)
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder (omit or try rice vinegar for sulfate sensitivity)
• 2 tablespoons extra virgin olive oil (HW: I like avocado oil)
• 1 teaspoon sea salt
• pinch ground black pepper
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley

Instructions

• Soak the cashews in water for at least 4 hours to overnight.
• Drain the cashews and place in a food processor.
• Pulse a few times until it is finely chopped
• Add the remaining ingredients and blend until a smooth sauce.
• When completely smooth stir in the fresh herbs and it is done.

Notes: 

If freezing::

Package in rigid sided containers as defined in my article Preparing Food for the Freezer ½ cup freezer jars would be ideal.

You can take out one or two jars to defrost when pizza night is approaching.

To prepare after freezing:

Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.

Ready to use when defrosted. This is also a great vegetable dip.
Tips: 

How to use arrowroot flour

Arrowroot flour soaks up a lot of water to form a smooth, gel-like consistency. It’s often added to desserts like puddings, cakes or custards, and can also be used in savory recipes like hot sauces, milks and broth.

When using arrowroot to thicken a sauce, soup, etc that is hot, you’ll need to make a slurry with the powder first. Otherwise, when you add the arrowroot to the hot contents, it just turns into a big ball of jelly – no bueno.

To make the slurry, you’ll combine arrowroot to room temperature water at a 2:1 ratio. Once you stir that up, you should get a starchy water. Wait until the end of the recipe to add it , then stir the slurry into the recipe to thicken.

Always make a slurry first. Stir the arrowroot powder with a small amount of cold liquid first (like water) to create a slurry, before adding to your recipe. Add the slurry at the very end of the recipe.

You don’t really want to cook with arrowroot as it will break down at higher temperatures, so stir in right before serving. Bonus: arrowroot holds up beautifully when used with acidic ingredients or frozen (not so with cornstarch), so feel free to batch cook and freeze your recipes.

Paleo Peppermint Hot Chocolate

https://40aprons.com/paleo-peppermint-hot-chocolate/

 

This paleo peppermint hot chocolate (or vegan peppermint hot chocolate) is easy and quick, luxuriously chocolatey and perfectly minty. It is full of healthy ingredients. Cheers to that!

Servings2 people

Ingredients

• 2 (or 1 *see note)  13.5- ounce cans of full-fat coconut milk (one refrigerated to be used for coconut cream, if desired, but optional)
• 1/3 cup almond milk (HW: I actually do well with lactose free milk, my current favorite is Fairlife Whole (the brain needs fat! )  Fairlife has much less sugar. 
• 2 ounces 100% dark chocolate , like 100% cacao unsweetened Ghiradhelli chocolate
• 2 tbsp about 2-3 tablespoons pure maple syrup , to taste (using less if you don't use unsweetened chocolate, or a bit more if you prefer a sweeter cocoa)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon to a few drops peppermint extract , to taste (HW; I use 1 drop of food grade peppermint essential oil -2 drops max. daily) 
• 1 teaspoon a dash of chili powder , to garnish, if desired

Instructions

• Combine coconut milk, almond milk, and chocolate in a medium saucepan over medium heat. Whisk until smooth, as the chocolate melts, then add 2 tablespoons maple syrup, vanilla extract, and peppermint extract.
• Taste and add maple syrup to reach desired sweetness and additional peppermint extract to taste. Continue cooking until mixture reaches a near boil, then remove from heat and pour into serving mugs.
• Top with coconut cream: refrigerate a can of full-fat coconut milk for at least an hour then remove from fridge and invert. Open can and pour off clear coconut water, then scoop out remaining coconut "cream" into a small bowl. Whisk until smooth. Spoon a dollop of whisked coconut cream onto mugs of hot chocolate and sprinkle with a dash of chili powder, if desired. Enjoy!

Nutrition

Serving: 2g | Calories: 671kcal | Carbohydrates: 34g | Protein: 7g | Fat: 60g | Saturated Fat: 49g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 751mg | Fiber: 3g | Sugar: 19g | Vitamin A: 297IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 11mg | Net Carbs: 31g

CAULIFLOWER Chocolate MOUSSE!

 

Practically ❌no calories and packed with fiber!...yes, dreams do come true!✨I'm sure you've heard of zucchini bread &, black bean brownies, so this is no different!

Heartweed: I have had zucchini bread and black bean brownies and they were both yummy.....cauliflower mousse?? 
.
Ingredients:
1 head of *cauliflower (3-4 cups) 
1/2 cup unsweetened cacao powder
1/2 - 1 Tbsp *Great Lakes gelatin (red can) vegans sub agar. (agar powder is a 1:1 ratio with gelatin) 
Sweetener of choice to taste (raw honey, stevia, etc.)
.
🍫Steam cauliflower until soft.
🍫In a high speed blender, puree cauliflower, then add in remaining ingredients and puree puree puree until silky smooth!
🍫Pour into serving cups and refrigerate at least 3 hours (can put in freezer for 20 minutes first to speed up the process).
.
NOTES
*1 med. cauliflower head contains: 147 calories, 15g fiber, & 12g of protein!
*Great Lakes gelatin contains 43 calories, 0g fat, 0g carb, 11g protein per Tbsp! AND....is only from grass fed beef👏🏻 (other brands such as Knox are from pork) 

HOMEMADE GUMMY BEAR FRUIT SNACKS

http://www.aforkstale.com/healthy-homemade-gummy-bear-fruit-snacks/

INGREDIENTS

• 1 cup Welch's 100% Grape Juice
• 3 tbs Gelatin 
• 1 tbs honey

INSTRUCTIONS

1. Mix all ingredients in sauce pan.
2. Cook on medium heat until ingredients are completely dissolved and mixture is runny.
3. Using a dropper, drop gelatin mixture in candy mold.
4. Refrigerate 2 hours before serving. 

Homemade Gummy Bears wplus milk probiotic version

http://wholesome-cook.com/2014/03/31/homemade-gummy-bears-with-no-added-sugar-plus-10-tips-for-making-them-at-home/

Heartweed- can also use juice for the fruit puree and water.

Homemade Gummy Bears with No Added Sugar

Author: Martyna | Wholesome Cook

Recipe type: lollies, gummy bears, sweets, snacks, healthy, sugarfree, dairyfree, glutenfree

Prep time:  20 mins

Cook time:  2 mins

Total time:  22 mins

Serves: 2-4

Fruit: berries of all sorts and mangoes provide the best results when making puree gummy bears at home. If using frozen fruit, ensure the puree is close to room temperature before mixing with warm gelatin. You can strain the puree to get rid of the seeds or leave them in, we quite like the texture. Liquid: you can use filtered water, coconut water or milk of your choice for the remaining liquid. For Milky version, use cow's milk or any other milk you like - we used Pure Harvest Organic Almond Milk - it really is like homemade. Things you can add: probiotic powders, protein powders, green powders, maca, etc. Always add to the cool liquid to preserve nutritional value. Moulds: if you don't have fancy-shaped moulds, pour the liquid into a baking tin lined with baking paper. Allow to set then cut into squares with a knife.

Ingredients

• For a Fruity Version:
• ½ cup pureed fruit (strawberry, raspberry, blueberry or mango)
• ½ cup liquid (filtered water, coconut water or milk of your choice)
• 1-2 tablespoons natvia (stevia granules), or honey if you prefer
• 3 tablespoons gelatin powder (I used grass-fed gelatin) HW: AGAR powder or flakes can be substituted for VEGAN see note below 11/2 tsp of agar powder per cup of liquid 
• 
  

For a Milky Version:

• 1 cup milk of your choice (cow's, rice, oat or almond - we used Pure Harvest Organic Almond Milk)
• 3 tablespoons powdered gelatin
• 1 tablespoon natvia (granulated stevia), honey or sugar if you prefer
• ¼ teaspoon vanilla powder
• 2 capsules dairy-free probiotics powder (such as Inner Health Plus)

Things you might like to add:

• extra probiotic powder, protein powder, vanilla powder, green powder, bee pollen, maca, fish oil, etc

Instructions

For the Fruity Gummy Bears:

1. Place pureed fruit into a beaker for easy pouring into the moulds.
2. In a small saucepan whisk liquid with gelatin over low heat, until dissolved. It is not recommended for the mixture to boil.
3. Pour the gelatin liquid into the pureed fruit and whisk to prevent the gelatin from setting in clumps. Add anything else you might like and whisk to incorporate.
4. Pour the mixture into moulds and place in the fridge for 15 or so minutes to set (if you place the moulds on top of an ice-filled tray, jellies will set quicker).
5. Remove from moulds and store in the fridge in an air-tight container for 1-2 weeks.

For the Milky Gummy Bears:

1. Heat ½ cup milk and gelatin in a small saucepan over low heat, whisking until the gelatin is dissolved. Remove from heat. Whisk in remaining milk, natvia, vanilla powder and probiotic mixture.
2. Pour into moulds and place in the fridge to set for 15 minutes or so.
3. Remove from moulds and store in an air-tight container in the fridge for 1-2 weeks.

Vegan Gummy Bears

Agar agar powder is the most common substitute for gelatin in vegetarian and vegan jelly-making. To make Vegan Gummy Bears, add 1 1/2 teaspoons agar agar powder to 1 cup liquid. Unlike gelatin, agar mixture should be brought to a boil to set, so if you are working with heat-sensitive ingredients like probiotics or vitamins, perhaps only boil half the liquid.

Note:  1 teaspoon of agar powder equals 1 TABLEspoon agar flakes 

One of the advantages of agar, apart from being plant-based, is the fact that it does not melt when stored out of the fridge which might make for better lunchbox treats.

Better than Tuna :Vegan Sandwhich

http://www.fullofbeans.us

This vegan tuna salad has been a go-to meal option in the Full of Beans household for quite a while. We have found that it doesn’t need to be restricted to sandwiches! It is wonderful as a topping for a plate of greens, on a rice cake, or straight out of the container with a fork! 

1. 2 15oz cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
2. 1 shredded carrot
3. 2 stalks celery, finely diced
4. 1/2 small red onion, finely diced
5. Just Mayo or alternative vegan mayonaise, approximately 1/4 cup
6. 1/2 tsp salt
7. 1/4 tsp ground black pepper
8. optional: extras like mustard, dill, etc

nstructions

1. Roughly mash the chickpeas in a medium size bowl. I like to leave some chunks of the peas in the mash.
2. Add the carrot, celery, onion, salt and pepper and mix well with a fork
3. Add mayo to desired texture of creaminess (I find tastes really vary in this regard)

Notes

1. It can be eaten right away, but I find that if it sits in the fridge for an hour or so the flavors meld nicely together. This works for a sandwich and is also wonderful on a bed of greens or with crackers.

Grain Free Otto tortillas

http://www.forkandbeans.com/2015/01/10/grain-free-tortillas/

• ¾ c. Otto's Naturals Cassava flour
• ¼ tsp. sea salt
• 2 Tbsp. olive oil
• ⅓ c. warm water

INSTRUCTIONS

1. Whisk together the flour and salt. Add the oil and warm water until a nice dough begins to form. The dough should not be dry or too wet and sticky.
2. Knead the dough until smooth.
3. Divide into two balls and then three even dough balls from each piece so you have six dough balls.
4. Roll each dough ball between two pieces of parchment paper until thin.
5. Heat a nonstick skillet over medium high heat. Once properly heated, place tortilla on the skillet. Wait for the air bubbles to form (approx. 1 minute) and then flip. Each side should be slightly browned.
6. Place on a plate and stack each tortilla on top, covered with a towel to keep warm.

NOTES

Please note that there is no substitution for the flour. This recipe was created specifically for and with Otto's Naturals Cassava flour.

Pumpkin Power Cookies

by primarilly inspired

Ingredients

• ½ cup pumpkin puree 
• ¼ cup melted coconut oil
• ¼ cup honey *Vegan option use maple syrup*
• 1½ teaspoons pumpkin pie spice 
• ½ teaspoon sea salt
• 2 eggs *Vegan option use flax or chia seed eggs 
• 2 cups chopped nuts of choice (I use a mix of walnuts and pecans)
• ½ cup pumpkin seeds 
• ½ cup dried cranberries 
• ½ cup mini chocolate chips 

Instructions

1. Preheat oven to 350 degrees F.
2. First, whisk together the pumpkin puree, coconut oil, honey, sea salt and pumpkin pie spice in a medium sized bowl until blended together.
3. Then, add in the chopped nuts, pumpkin seeds, dried cranberries and mini chocolate chips and stir until everything is combined.
4. Next, drop by spoonfuls onto lightly greased cookie sheet. Bake for 15 minutes. Lastly, let cool for a few minutes before removing cookies from the tray.
5. Enjoy!