7/23/14

Low-Fat Cream of Broccoli Soup

1 24 oz bag frozen broccoli, defrosted
2 onions, chopped
3 cloves garlic, minced
1 T parsley
2 tsp dill
Salt and pepper, to taste
4 cups vegetable broth
1 cup water
2 medium potatoes, cubed
4 T cashews
2 T flour
1 cup non-dairy milk

  • In a large stock pot, saute onions and garlic in some vegetable broth or water
  • Add parsley, dill, salt, pepper and potatoes
  • Continue to saute for 5 more minutes
  • Using 1/2 the bag at a time, chop the broccoli in a blender or food processor
  • Add the broccoli to the stock pot, along with the vegetable broth and water
  • Bring to a boil, and simmer for 20 minutes until potatoes are very soft
  • Blend cashews, milk, and flour for 1-2 minutes, until very smooth
  • Pour slowly into soup and stir well
  • Continue to heat for another few minutes, stirring constantly. 



Chocolate Chip Zucchini Muffins

2 Cups white whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave
1/3 cup non-dairy milk or water
1/2 cup applesauce
1/4 cup nut-butter
2 Flax seed "eggs" (1 egg= 1 T ground flax seeds and 3 T warm water)
1 tsp apple cider vinegar
1 1/2 tsp vanilla extract
1 cup grated zucchini
1/2 cup chocolate chips

  • Mix flour, baking soda, salt and cinnamon
  • Add remaining ingredients and mix well
  • Preheat oven to 375
  • Bake at 375 for 10 minutes
  • Turn oven down to 350, and bake for 10 more minutes


7/22/14

Miso Soup

6 carrots, sliced diagonally
6 celery, sliced diaganally
8-12 oz shitake mushrooms, sliced
1 medium sized rutabaga, cubed
6 cups vegetable broth
4 cups water
2  T soy sauce
8 oz tofu, cubed
6 scallions, chopped
1 cup miso paste

  • Place first 7 ingredients in a large stock pot, and bring to a boil
  • Simmer for 20-30 min, until vegetables are soft
  • Take out one cup of the broth and in a separate bowl, mix with the miso paste and set aside
  • Add tofu and scallions to the stock pot and simmer for 5 more minutes
  • Add miso paste mixture, stir well, and remove from heat



7/21/14

Mini-Kugel Muffins

12 oz pureed carrots or sweet potatoes (3 jars baby food)
2 tsp vanilla 
2 flax seed "eggs" (1 egg=1 T ground flax seed and 3T warm water)
1/2 cup maple syrup
1 1/2 cups almond flour
1 cup oat flour
1/2 tsp salt
2 tsp baking powder 
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ginger

  • Combine all ingredients
  • Mix well
  • Spoon into mini-muffin tray (about 24 muffins)
  • Bake at 350 for 22-24 min

7/20/14

Potato Knishes

10-12 medium-sized yukon gold potatoes, peeled and cut into chunks
1 cup non-dairy milk
Seasoned-salt, to taste
Pepper, to taste
1/2 cup potato starch
1/2 cup flour
  • Boil potatoes in a large pot for about 15 min, until soft
  • Add milk, salt and pepper
  • Mash well
  • Add the potato starch and flour and mix well
  • Refrigerate mixture for an hour or two or overnight
  • Form into balls- about 2 T in size, and place on a cookie sheet (about 15 knishes per sheet)
  • Gently flatten the top of each ball
  • Bake at 375 for 30 min until slightly brown
  • Let them cool off completely before removing from the pans

Egg-free, Oil-free Blueberry Pie

Crust:
1/2 cup oat flour
1/2 cup almond flour
1/4 cup brown sugar
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp vanilla
1/4 cup applesauce

Filling:
2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 T lemon juice
2 T cornstarch mixed with 2 T cold water
1/2 tsp vanilla extract
1 cup fresh blueberries

  • Combine crust ingredients and mix well
  • Using wet hands, press down and up the sides of a 9 inch pie crust dish
  • Bake at 375 for 10 min
  • Place frozen berries, water, sugar and lemon juice in a saucepan and bring to a low boil
  • Slowly add cornstarch mixture
  • Stir gently until sauce thickens
  • Turn off the heat, and add the remaining ingredients
  • Mix well and pour into pie crust
  • Bake at 350 for 25 min

7/16/14

Butterfinger Bars

1/4 cup liquid sweetener (agave, maple syrup)
4 T brown sugar
1 cup sunbutter or peanut butter
2 cups cornflakes
1/8 tsp salt
2/3 cup chocolate chips, melted

  • Mix sweetener, brown sugar, sunbutter and salt until smooth
  • Slowly add cornflakes, and mix well
  • Press down firmly into an 8x8 square pan
  • Pour melted chocolate on top and spread evenly
  • Refrigerate for at least an hour before cutting