Saturday, October 31, 2009
Wednesday, October 28, 2009
Cauliflower “Risotto” with Fresh Basil (Grain-Free AND Dairy-Free)
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, and Sugar-Free.
I like to use just a bit of nutritional yeast, but keep the amounts moderate so that it enhances the meal without creating an overpowering fake cheesy taste.
****Make sure it is specifically called “nutritional yeast;” brewer’s (which the grocery attendants will try to hand to you) is not the same thing.
- 3 Tablespoons Pine Nuts (about 1 ounce)
- 1-1/2 Tablespoons Nutritional Yeast
- ½ Teaspoon Salt, or to taste
- 1-1/2 to 2 Tablespoons Olive Oil
- ½ Cup Minced or Diced Onion
- 3 Cups Grated Cauliflower (about ½ medium to large head – if you have a food processor, you are golden; though you can grate it by hand)
- 1 Garlic Clove, minced
- ¼ Cup Broth (chicken or vegetarian)
- 6 to 10 Fresh Basil Leaves (you can use dehydrated basil as well, it tastes fresh, but easier to find in the fall/winter)
- Fresh Ground Pepper, to taste (optional)
Combine the nuts, nutritional yeast, and salt in your spice grinder, and give it a few pulses. The nuts should grind up, and begin to clump. It is best if it stays a bit powdery and doesn’t turn into a paste, but if it does, no loss. Set aside while you cook the cauliflower.
Heat the oil in a large skillet over medium heat. Add the onion and sauté for about 3 minutes. Add the grated cauliflower and continue to sauté / stir-fry for about 4 minutes. Add the garlic and suate for 1 minute more. Add the broth, reduce the heat to medium-low, stir, cover and allow it to sit for 2 to 3 minutes. This cooks it to the perfect “al dente” consistency for us, but feel free to cook it to your desired tenderness.
Remove the lid, turn off the heat, and stir in the reserved nut mixture. It may clump a bit, but continuing to stir it in the hot pan will help it to distribute and become creamy. Stir in the basil and fresh ground pepper to taste, if using. Serve.
Makes around 2 side servings
Happy Eating Bootcampers and future Cheese-Fakers!
Tuesday, October 27, 2009
Friday, October 9, 2009
And thought I better snap a photo and post the recipe before I forget and you get a fake photo with the real recipe... so here you are (thanks to crumbsunderthetable.com):
Preheat the oven to 400 degrees. Spray your muffin pan with oil.
Sift together the dry ingredients and add the wet ingredients to that. Mix to combine!
Pour into your muffin tins and bake for 15-20 minutes.
Healthy Pumpkin Pie Recipe
1 ¼ C gingersnap crumbs (whole wheat if you can find them)
2 Tb Sucanat (or Sugar)
¼ C tablespoons reduced fat olive oil margarine, melted
Ingredients: Pie Filling
1 (15 ounce) can of pumpkin (1 3/4 cup)
1 Cup skim milk or low-fat soymilk
3 egg whites
2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
3/4 cup Sucanat (or sugar)
Pumpkin pie spice (or 1tsp Cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves)
2 egg whites, for the crust
Stir together all ingredients.
Spray a 9" pie pan with Crisco spray
Press the mixture onto the sides and bottom of the pan.
Bake in a pre-heated 350 °F oven for 10 minutes
Cool on a rack
Brush the pie-crust with 2 egg whites
Cook at 350 degrees for 5 minutes, this will help prevent it from becoming soggy later on.
Pre heat your oven to 425°F
In a bowl, mix together the pumpkin, milk and three egg whites until the mix is very smooth.
Slowly stir in the Sucanat, 1/4 cup at a time.
Mix in the pumpkin spice (or alternative spices listed above). Once well mixed, taste to see if it’s good, if not add a bit more until preferred taste is achieved.
Pour pumpkin mixture into the pie crust and use a spatula to spread it out evenly.
Bake for 15 minutes at 450°F, then remove from the oven, reduce heat to 350°F and cook for another 45 minutes.
Allow your pie to cool for 5-10 minutes then enjoy!
Happy Healthy (minus the crust, to be honest.. but it’s good for those not in the 10lb challenge) Thanksgiving every one!