11/13/17

Classic Chocolate Chunk Cookies (egg-free, oil-free, quick and easy!)


1/3 cup cashew butter
1 cup brown sugar
2 tsp vanilla
1/4 cup almond milk
1/4 cup applesauce
1 cup regular, whole wheat, or gluten free flour
1 1/4 cup almond flour
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chunks


  • Preheat oven to 375
  • Using a stand-up mixer, mix cashew butter, sugar, vanilla, milk, and applesauce until completely blended and creamy
  • Add remaining ingredients and mix well
  • Refrigerate dough for at least 30 min
  • Drop spoonfuls (no more than a tablespoon full) of dough onto cookie sheet
  • Bake for 10 minutes
  • Remove from oven, and allow to cool completely before removing from tray


11/12/17

Tehilla's Double Chocolate Brownie Cookies (gluten-free, egg-free, oil-free!)


1 cup cashew butter
1/2 cup applesauce
1 cup brown sugar
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup almond flour
1 1/4 cup cocoa powder
1/3 cup Chocolate chips
  • Preheat oven to 365
  • Combine first 5 ingredients and mix until smooth
  • Add remaining ingredients, and mix well
  • Drop rounded spoonfuls onto cookie sheet (makes approximately 30)
  • Bake for 13-15 minutes
  • Allow to cool off completely before removing from sheet


Spinach Mushroom Quiche (egg-free, oil-free)


Crust:
1 cup almond flour
1/2 cup regular flour
1 tsp. salt
2 TB. sugar
1/4 cup applesauce
1/4 cup cashew butter
2 TB. water
Filling:
Vegetable Broth
2 onions, diced
2 - 8oz. Mushrooms,diced
1 box- 5 oz fresh spinach or 6 frozen Bodek spinach balls
1 cup cashews
1/2 package (7oz) of tofu
2 TB. nutritional yeast
6 TB. non-dairy milk
1/2 cup water
1/2 cup cornflake crumbs
1/2 cup flour
2 TB. minced onion
1/2 tsp. baking powder
1 1/2 tsp. salt
1/4 tsp. black pepper
  • Preheat oven to 350
  • Combine crust ingredients in standing mixer, and mix until dough is formed
  • Press dough firmly into an 8x8, or deep pie dish
  • Bake at 350 for 15 min
  • Remove pie crust from oven and set aside
  • Preheat oven to 375
  • Saute onions, mushrooms, and spinach in some vegetable broth until little or no liquid is left
  • Place tofu, cashews, nutritional yeast, milk, and water in a high-power blender (if using a regular blender, soak cashews first) and blend until smooth
  • Pour blended mixture into a large mixing bowl, and add remaining ingredients.
  • Mix until well-combined
  • Add in the veggies and mix well
  • Pour mixture into crust and use a spatula to smooth down the top
  • Bake at 375 for about an hour, until top is slightly browned


11/1/17

No-Bake Brownies with Chocolate Ganache


2 cups dates (If not soft, soak in warm water for a few hours)
1 cup walnuts- ground, plus 1/2 cup chopped
3/4 cup cocoa powder
1/2 cup almond meal
1/4 cup maple syrup
1/4 tsp sea salt
1 cup chocolate chips
1/4 cup almond milk
1/4 tsp salt


  • Chop dates in food processor, until a sticky ball is formed
  • Using a stand-up mixer, combine dates, walnuts, cocoa powder, almond meal, maple syrup, and salt.
  • Press mixture down firmly into an 8x8 pan
  • In a small saucepan, heat milk on a low flame just until it begins to bubble around the edges
  • Turn flame off and add chocolate chips and salt, making sure the chips are completely covered by the hot milk.
  • Cover the pot and let it sit for about 5 minutes
  • Uncover, and stir quickly until smooth
  • Pour over brownies, spreading evenly and freeze for a few hours
  • Cut into squares and store in fridge or freezer


Super Healthy and Super Easy Vegetarian Chili


2 large onions, diced
4 celery stalks, chopped
2 cups chopped collard greens or kale
1/2 cup quinoa
1 15 oz can chickpeas, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 15 oz can black beans, drained and rinsed
1 28 oz can diced tomatoes
2  4oz cans diced green chile peppers
1-2 T chili powder
2 tsp garlic powder
1 tsp cumin
hot mexican chili powder, to taste
salt and pepper, to taste
water, as needed

  • In a large stock pot, saute onions, celery, tomatoes, and chiles in some vegetable broth
  • Add spices and heat while stirring occasionally for 10 min
  • Add quinoa, beans, and kale
  • Simmer for at least an hour

10/31/17

Melted (dairy-free) Cheese Sauce


1/2 cup cashews
1 cup hot water
1 cup almond milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tsp lemon juice
2 tsp mustard
2 T nutritional yeast
Dash of nutmeg


  • Blend all ingredients in high power blender for 2 minutes (if blender is not high powered, soak cashews first for a few hours)
  • Pour into saucepan and heat over a medium-low flame until thickened, stirring frequently
  • Serve over pasta, in grilled "cheese" sandwiches, quesadillas, etc.

Creamy Dairy-Free Ranch Dressing 2


1 cup cashews
3/4 cup water
1 T apple cider vinegar
1 T lemon juice
1 T agave
1/2 tsp garlic powder
1/2 tsp onion powder
1.5 tsp herbamare
1 T dried parsley
1 T dried chives
1 tsp dried dill weed


  • Blend first 8 ingredients in blender (if not high power, soak cashews first) for 2 minutes
  • Add last 3 ingredients and blend on low speed for an additional 30 seconds
  • Chill and serve