Strawberry chia pudding

 

 

 

 

 

 

16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds

Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).

Spoon into individual cups or bowls and garnish.

Serves 4-6

Note:
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.

rustic pear tart

Tart Filling
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large pears, peeled, cored and thinly sliced
2 tablespoons fresh lemon juice
lemon zest from one lemon
Dash of salt
1/4 cup orange marmalade (for glazing)

Tart Filling Directions
In a large bowl, add the sugar, cinnamon, ginger, lemon juice, lemon zest.
Mix to combine.
Add the pears and toss to coat. Set aside.

Tart
No-Fail Pie Crust recipe, or your favorite recipe, chilled
1 tablespoon non-dairy milk
1 tablespoon amber agave syrup
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat oven to 425ºF.

Line a baking sheet with parchment paper.
In a small bowl, add the non-dairy milk and agave syrup and whisk together.
In another small bowl add the sugar, cinnamon and ginger.
Mix to combine.

On a lightly floured surface, roll the chilled pie dough into a 13 inch x 10 inch rectangle.
Place dough on baking sheet.
Place the pears in two shingled rows across the tart to cover the tart completely.
Roll 1-inch of each side of the tart upwards and fold into the center.
Brush the edges of the pie dough with milk/syrup mixture.
Dust with cinnamon-sugar-ginger mixture.
Bake at 425ºF for 10 minutes, then reduce the oven to 350ºF.
Continue baking for 20 minutes.
Remove from the oven to a baking rack and allow to cool.
While still slightly warm, brush tart with orange marmalade.

Serves 4-6

Note: Can substitute apples for the pears.

Applesauce1
3 pounds cooking apples, unpeeled, not cored and cut into quarters
1/2 to 3/4 cup apple cider or apple juice 
1 cinnamon stick

In a large saucepan, place apples, apple cider or apple juice and cinnamon stick. 
Cover and simmer, stirring often, over medium-low heat until soft, but not mushy, about 20 minutes. 
Remove from heat and let cool.
Using a food mill, placing it over a large bowl, pour apple mixture (remove cinnamon stick) into the food mill and process.
Chill applesauce.

Serves 4 to 6

Note: Use a combination of sweet-tart apples like Gala, Fuji, Jonagold, McIntosh, Golden Delicious for a great tasting sauce.

banana parfait1
2 ripe medium bananas
2 tablespoons fresh lemon juice
1/2 cup toasted wheat or oat cereal
3 cups chopped fresh fruit, or fresh berries

Place bananas in a medium bowl.
Add lemon juice.
Mash and stir bananas and lemon juice until the mixture is the texture desired.
Assemble parfaits in short, wide glasses in alternating layers of mashed banana, cereal, and fruit until all is used up.
Serve immediately.

Serves 4

Note: For added protein, substitute one cup of silken tofu for one of the bananas.

Fruit-And-Nut-Energy-Bar
1/3 c pure honey
2 Tbsp coconut flour
1 Tbsp almond butter (or any all natural nut butter)
1 1/3 c coarsely chopped nuts
½ c chopped dried fruit
1 c unsweetened coconut flakes

Preheat oven to 300ºF

Line 8×8 or 9×9 baking dish with parchment paper, leaving ends hanging
over two sides.
In a large mixing bowl, combine honey, coconut flour, and nut butter. Stir until well mixed.
Add nuts and dried fruit to mixture. Stir well.
Add coconut flakes to mixture. Stir well.
Place mixture in baking dish. Press firmly so that ingredients hold together.
Bake 20 minutes.
Cool to room temperature. Then place in refrigerator.
Cut into bars. Wrap individually, if desired. Store in refrigerator.

Notes:

Can use any combination of fruit and nuts: almonds, cashews, pistachios, flax seeds, pumpkin seeds, golden raisins, papaya, cherries. Try to use unsalted, raw nuts and
as unsweetened dried fruit (most fruits do have added sugar).
Chop nuts and fruits, then measure. This should be a “rough chop”—not tiny pieces.
Maple syrup or agave are not great substitutions for the honey. The bars do not bind as well!
Bars will bind and stick together much better after refrigeration.

Yield: 8 bars

banana oat bars

 

 

 

 

3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups old fashion oats
1/4 cup almond milk
1/2 cup raisins
water
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350°

Grease and flour, or use baking spray, a 7 inch x 11 inch glass baking dish.

Put raisins in a small bowl and cover with warm water for 10 minutes, then drain.
Combine and mix all of the ingredients thoroughly, including raisins, in a large bowl.
Spoon into baking dish.
Spread evenly.
Bake 20 minutes.
Remove from oven.
Let cool on a rack, then cut into squares/bars

Yields 12 squares

Notes:  Can be baked in an 8 inch square baking dish.
Add 10 minutes to baking time.

Can substitute an apple or pear, chopped and blended with 2 tablespoons water (using 1/3 cup) for the unsweetened applesauce.

TKBlogPerfectPieCrust20

 

 

 

 

1 cup unbleached flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons cold, non-dairy butter, cut into small pieces
1/2 teaspoon apple cider vinegar
2 tablespoons cold water

In a food processor, process flour, salt, baking powder and butter quickly, using the “pulse” button, until mixture resembles tiny peas.
Mix vinegar and water.
While food processor is running, add to flour mixture through the funnel.
Process until dough comes together around the blade.
Flatten dough out into a circle.
Wrap in plastic wrap.
Refrigerate for at least 20 minutes.
Or place dough in a freezer bag and freeze for later use.

 

cherry pie

 

 

 

 

1 or 2 No Fail Pie Crust recipes or your favorite pie crust recipe
4 cups fresh sour cherries pitted (include juice produced in pitting) or
4 cups frozen unsweetened sour cherries, unthawed, or 2 cans of sour cherries; rinsed and drained
1 cup sugar
3 tablespoons cornstarch
almond milk
sugar

Preheat oven to 400°

Line baking sheet with foil and set on middle rack of oven.
In large bowl, combine cherries, sugar and cornstarch.
Mix well and let stand while rolling out crust.

If making a double crust pie, on a lightly floured surface with a floured rolling pin, roll out 1 recipe of “No-Fail Pie Crust” into 11-inch round (about 1/8 inch thick).
Fit dough into 9-inch pie pan, leaving 3/4-inch overhang. Cover loosely with plastic wrap and refrigerate.
Roll out second pie dough disk into 11 inch round (about 1/8 inch thick).
Remove pie pan with bottom crust from refrigerator and pour in filling.
Brush rim of bottom crust lightly with water.
Add cherry mixture.
Place second crust on top and crimp/pinch edges to seal.
Cut 4 small slits to vent pie.
Brush top of pie with almond milk.
Sprinkle lightly with sugar.
Place on top of prepared baking sheet.
Bake for 60 minutes, or until crust is golden and filling is bubbling.
May need to add foil to the edges, if crust is browning to quickly.
Cool to room temperature before slicing.

Serves 8

Note: No Fail Pie Crust

belgian waffles

 

 

 

 

2 cups unbleached flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 3/4 cup non-dairy milk
3 teaspoons Ener G Egg Replacer
4 tablespoons warm water
4 tablespoons non-dairy butter, melted (Earth Balance or its equivalent)

Grease, then preheat waffle iron

Put Ener G Egg Replacer and warm water in a blender.
Blend until frothy. Add milk and melted non-dairy butter and blend.
Combine flour, sugar, baking powder and salt in a large bowl.
Add the wet mixture to the dry ingredients. Mix until just combined.
Spoon one half cup of batter (or the amount recommended by your waffle maker) onto hot iron.
Spread batter to within 1/4 inch of edge of grids, using the back of a spatula or wooden spoon.
Close lid and bake until waffle is golden brown.
Serve immediately or keep warm in a single layer on a rack in a 200° oven.

Serves 4

Note: Serve with your favorite syrup

cornbread muffins

 

 

 

 

1 cup non-dairy milk
2 teaspoons apple cider vinegar
1 cup unbleached flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels, thawed, if frozen
maple syrup, optional
non-dairy butter, melted, optional

Preheat oven to 350°

Place paper cup liners in muffin tin. Or lightly spray tin with cooking spray.
In a small bowl mix milk and apple cider vinegar. Let stand to curdle.
In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Make a well in center of dry ingredients.
Add milk mixture, oil and applesauce.
Stir the wet ingredients.
Then mix wet and dry together until dry ingredients are moistened.
Do not overmix.
Fold in corn kernels.
Fill each muffin tin almost up to the top with batter.
Bake 18 to 22 minutes.
Tops should feel firm to touch. Knife inserted in center should come out clean.

Servings: 12 muffins

Note: Best eaten when warm. Maple syrup and melted, non-dairy butter are great drizzled on top of muffins.