Thursday, July 16, 2015

Peach Frozen Yogurt! (no ice-cream maker needed)

A big box of super ripe local peaches were slightly hidden from view, but thankfully not missed during yesterday's visit to my little neighborhood farm stand. After picking through the bruised and mushed ones I managed to find five beauties that were teetering right on the edge of being almost too ripe. Not sure what my plan was (but knowing I had to act fast), I set them on the counter to think while going over the contents of my pantry.
Lately I've been trying to work with smaller less-grandiose ingredients; using what I have readily available in my fridge or pantry instead of coming up with a recipe that requires a run to the store. 
After realizing I had everything I needed, the decision to make a simple super-fresh peach frozen yogurt was made. 
And here’s how it goes...
Peach Frozen Yogurt
Yields roughly 5 cups of Yogurt
  • 2.5 cups (packed) Ripe Peaches, peeled and cubed
  • 3/4 cup AtV Sour Cream
  • 1/2 cup Date Paste
  • 1 tsp Apple Cider Vinegar 
  1. Into a food processor or high speed blender place all of your ingredients and puree until very smooth.
  2. Transfer your puree to a 2-3 inch deep glass or tin baking dish.
  3. Freeze for 1 hour, remove and stir/fold the yogurt completely for at least one full minute.
  4. Place yogurt back into the freezer and repeat step 3 until the yogurt has frozen through and reached desired consistency (this usually takes about 3 hours).
Other Freezing Option:
Freeze yogurt overnight, remove from freezer – letting it sit at room temperature for a half hour. Place yogurt into your food processor or highspeed blender, puree and serve. 
Don’t feel like freezing your yogurt? You don’t have to! 
Eat it like you would regular non-frozen yogurt; , sprinkled with cinnamon, make a parfait with fresh sliced fruit, chia seeds, you name it! 
...I may have plans to turn my leftover fro-yo into something else equally delicious
See you soon!


Saturday, May 23, 2015

Almond Butter (or Peanut Butter) Protein Bites

Well, hi there. 
It's been over a year since my last actual recipe post so I'm not gonna lie, this feels slightly awkward. At the same time, in spite of the awkwardness it also feels really really good to be in this place again; giving away something I love. 
For now I'll spare you the formalities and just say that my life has been weird, and bumpy, and messy, and difficult (so difficult) -- but recently I was able to have the simplest and most profound conversation with myself -- and then this recipe happened. As plain as it may be, this recipe truly represents something that's been stirring up inside of me for a while now; small but powerful. At the moment I'm eating about two of these protein packed bites a day; before my morning run and as an in-between meal snack. 
They've also got the still-ever-so-picky Mr. AtV's seal of approval, so without further ado...
Almond Butter (or Peanut Butter) Protein Bites
This recipe yields roughly 24-30 bites/balls, depending on how you size them

Dry Ingredients:
  • 2 cups Almond Flour - packed
  • 1/4 c Coconut Flour - packed
  • 1/2 tsp *Salt - optional as you may want to omit if your nut butter is already salted

Wet Ingredients:
  • 1 cup Almond Butter (or Peanut Butter)
  • 3/4 cup Date Paste
  • 2-3 Tbsp Raw Honey 

  1. In a large mixing bowl mix together all of your dry ingredients.
  2. Combine all of of the wet ingredients to your dry ingredients and mix together very thoroughly.
  3. The batter may be slightly crumbly, but will mold together very easily with the help of the natural oils.
  4. Using a small cookie scooper - or just your bare hands - shape together roughly 2 tablespoons of the batter into a round cookie. Repeat this step until all of the bites have been shaped. 
  5. Refrigerate for at least an hour - this allows the oils in the bites to set and thicken. 
  6. Put em in your face!


P.S. Thank so much for reading this, and while I can't make any promise, I am actually writing recipes again -- so hopefully there's more to come.

Tuesday, April 8, 2014

Radish Fladbread with Green Creole Dressing

Hope you're all having a lovely week so far! 
Here's a simple lunch plate I made this afternoon, similar to last weeks recipe -- topped with my current favorite Green Creole Dressing
If you're not following me on Instagram yet, please do: @addicted_to_veggies 
You'll get to see stuff like this...
I post daily photos of various things that  make me happy or inspire me -- and you can definitely expect to see previews of some pretty exciting edible things to come.


Monday, March 31, 2014

Radish, Celery & Dried Apricot Salad with Miso Garlic Dressing

When I was shopping for produce last week (one of my favorite things to do, ever) I saw some of the most beautiful organic Radishes -- seriously, is there anything more sexy than a bright cherry red Radish? I bought two bunches without even thinking. Hours later I remembered this amazing celery salad from the Barefoot Contessa, and suddenly the idea of Radishes and Celery literally made my mouth water. But it didn't stop there...
Radish, Celery & Dried Apricot Salad with Miso Garlic Dressing
Yields roughly 3 cups
  • 2 cups thinly sliced Radishes 
  • 1 c thinly sliced Celery
  • 5 to 6 dried Apricots chopped into small pieces
  • 1/4 c chopped Green Onion
  • 2 tsp Lemon Juice
  • Salt & Pepper to taste
  1. Mix Everything together in a bowl, let chill for up to 15 minutes.
  2. Make a batch of Miso Garlic Dressing
  3. Optional: Make some flatbread: Nutfree Version or Almond Flour Version
Spread the Miso Garlic Dressing on the flatbread and pile your salad on top. Drizzle with a little more dressing and eat!


Friday, March 21, 2014

Easy Creole Cabbage

It would be a shame if I didn't share this simple recipe, being that it goes with yesterdays Green Creole Dressing. I've probably mentioned before how much I love cabbage, but I love it even more when it's tenderized and dressed with something peppery and acidic. To make this simple dish you only need two things, the majority of the recipe is simply waiting for the cabbage to tenderize/wilt. You also don't need any special kitchen tools other than a good knife and an oven or a dehydrator.
Easy Tender Creole Cabbage
Yields roughly 4 cups 
  1. Place sliced/shredded cabbage into a large bowl
  2. Mix in 1 cup Green Creole Dressing
  3. Cover and set aside for 30 minutes to an hour so Cabbage can absorb dressing and tenderize slightly (You can leave Cabbage out on the kitchen counter or place it in the fridge - it's up to you)
  4. Evenly spread Cabbage out onto a parchment lined dehydrator or baking sheet
  5. Choose from one of the following Raw Food Warming Methods
  6. Proceed to dry/wilt your Cabbage for 1/1.5 hours. Cabbage should be tender and still juicy - do not over dry!
  7. Transfer your wilted Cabbage to a bowl, add up to 1 cup of Green Creole Dressing, mix in dressing evenly and serve!
I'm definitely guilty of eating an entire head of cabbage to myself yesterday, with some fresh Avocado and cherry tomatoes as seen in the photos. I also plan on serving this as a side dish for at least one upcoming Summer party. It's almost alfresco dining season!
But for now, Happy Spring and Happy eating!


Thursday, March 20, 2014

Green Creole Dressing

I haven't had a lot of exposure to authentic Soul Food in my life, but in my little town there's a wonderful family owned and run restaurant I try to visit every so often called Bless My Soul (recently featured on D, D & D!). My first time dining there was with my very best friend, Nachos of Appetite Affliction. She and Mr AA were visiting the States from their native Australia, and it was definitely a magical experience for all of us. Now, I always know exactly what I'm going to order before we walk through the door; Creole Tofu with a side of Cabbage, and a bottle of their green salad dressing "to-go". The first time eating at Bless My Soul I fell head-over-heels for that damn dressing. It's the perfect balance of everything I love in a sauce: tangy, onion-ey, spicey, herbaceous -- just dreamy. If you ever find yourself in my neck of the woods you definitely should pay Sweet Mama Janisse a visit. Her menu is vegan/GF friendly, and bursting with love. Treat yourself to their "Love Potion" too while you're at it.
I've been sitting on this recipe for a little while now, because I wanted to get the measurements totally perfect to share. While it's not the exact recipe Bless My Soul uses (they won't give it to me!), I think it falls pretty darn close, and completely satisfies my cravings. There's a couple of notes in the recipe regarding heat and amping it up if you prefer. I do recommend making it "as is" first, because sometimes too much spice can drown out a wonderful flavor profile.
Green Creole Dressing
Makes roughly 3.5 cups dressing - which might seem like a lot, so go ahead and half it if you prefer

  • 2 cups chopped/cubed Green Bell Pepper
  • 1 c chopped White or Yellow Onion
  • 1 c chopped Spring/Green Onion
  • 1/2 c (packed) Flat Leaf Parsley
  • 2 Tbsp minced Jalapeno //or// more to taste
  • 1 Tbsp minced Garlic //or// more to taste
  • 1 c Grapeseed Oil
  • 1/4 c Lemon Juice
  • 1/4 c White Balsamic Vinegar //or// Apple Cider Vinegar
  • 1/4 c Water
  • 2 Tbsp Grade B Maple Syrup //or// Honey
  • 1 tsp Salt //or// more to taste
  1. Set the Grapeseed oil aside and place all of the ingredients into blender. 
  2. Puree ingredients while slowly streaming in the Grapeseed oil. 
  3. Once all of the oil has been added puree on high for 30 seconds. 
  4. Bottle your dressing and let it chill in the refrigerator for at least 30 minutes so the flavor profile can build.
I plan on working with this dressing a LOT in the future, so consider it a Staple and make sure to have some on hand so you can enjoy tomorrow's recipe...
Warm or Cold Wilted Creole Cabbage


Friday, March 7, 2014

Mini Chocolate Cream Pies with Whipped Vanilla Cream Topping

It’s a little odd, trying to break the ice after being absent for so long, but here goes...

Some of you might be wondering why I took such a long break from AtV, and because I've connected with many of you I feel a certain obligation to share.
The last two years have been full of many things. Most of them were just normal life lessons -- the kind of stuff that shakes you up and gives you new perspective. In the midst of the change taking place all around me I fell completely out of touch with myself, and fell very deeply into a depressed place. I stopped taking care of ME in just about every single way. Some of you might know that I had to say goodbye to my sweet little Elmer in September of last year – it was at that point when I reached the apex of my depression. It took a while for me to regain my footing from the enormous loss (I’m still healing), but one very important thing I experienced was the power of resilience. 
My husband told me recently that it’s important to put yourself in scary and uncomfortable situations that force you to grown and learn. I looked at him in awe (he’s really very wonderful), and realized how complacent I've let myself become. 
So here I am today, in this new place with lots of rebuilding to do -- and that's where the gift of resiliency comes in. I completely lost track of how much I needed AtV, for ME. When I started writing recipes in 2009 it was out of a desperate place to learn about my body, and what it truly needed to be well. I never imagined that I’d find myself right back where I started, five years later, re-learning it all over again.

I can’t tell you what to expect over the coming days/months/years with Addicted to Veggies, but I can assure you I’ll be making myself, Sarahfaé, a priority again.  And I'll most likely have some things to share during the process.

Now how about a new recipe?
This one literally came to me in a dream last week, and since I’m trying to listen to life’s subtle hints more these days, I took to the kitchen that very morning and went for it.

Mini Chocolate Cream Pies
Yields 12 cupcake sized mini pies, or one large 9’’ cream pie
Important Recipe Notes
I recommend making everything in order of the recipe because it streamlines the entire process. The Vanilla Cream is optional, and a little difficult to taste over the chocolate, but it adds a lovely look to the mini pies.

Beforehand Prep:
  •  Make 1 batch of AtV Sour Cream
  • Soak 2 cup of Cashews in warm water for 2 hours and then drained
Step 1.
Pie Crust
  • 3/4 c Almond Flour
  • 1 Tbsp Flaxseed Meal
  • 1 Tbsp Coconut Crystals
  • 1/2tsp Nutritional yeast
  • 2 to 3 pinches Salt
  •  2 Tbsp Water
1.       Mix together all of your dry ingredients
2.       Mix 1 Tbsp water into your dry ingredients, adding in the second Tbsp slowly until your ingredients stick together but are still slightly crumbly
3.       Sandwich your crust in between two sheets of parchment paper and roll out until crust is very thin – roughly 1/8’’
4.       Using a 2’’ round cookie cutter or a small glass (see photos), leave your crust sandwiched between the parchment paper and press down to cut out your mini pie crusts.
5.       Once all of your mini crusts have been cut choose from one of the following Raw Vegan Warming Methods and dry them for 1 hour.
6.       Move on to making your chocolate cream!

Step 2.
Chocolate Cream
  • 1 c Soaked Cashews
  • 1 c Dry Cashews
  • 1 C AtV Sour Cream
  • 3 Tbsp Cacao Powder
  • 2 tsp Vanilla
  • 1/3 c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
  • 1/2tsp Salt
  • 3 Tbsp Water
  • 3 T Melted Cacao Butter
Add all of the ingredients to your food processor and puree together for 5 to 6 minutes, until you have a thick and super creamy texture.
High Speed Blender: Puree everything together on high for 1 to 2 minutes

Step 3.
Vanilla Whipped Cream
  • 1 c soaked Cashews
  • 1/2c dry Cashews
  • 1/2c AtV Sour Cream
  • 2 tsp pure Vanilla extract
  • 1 Vanilla Bean pod – scraped
  • 1/4c Grade B Maple Syrup //or// liquid sweetener of your choice, to taste
  • 2 pinches Salt
Add all of the ingredients to your food processor and puree together for 5 to 6 minutes, until you have a thick and super creamy texture.
High Speed Blender: Puree everything together on high for 1 to 2 minutes

Final Step:
Note: I did not use cupcake liners for this but you can use them if you’d like to.
1.       Place your mini pie crusts into the bottom of a cupcake tin
2.       Using a small cookie scooper, portion 2 generous scoops into each cupcake tin
3.       Place Chocolate Cream pies into the freezer for 1 hour – they will firm slightly, and receive the vanilla whipped cream easier this way.
4.       After your cream pies have been in the freezer for 1 hour, remove them and pipe the Vanilla Whipped Cream on top of the pies however which way you prefer! I’m sure they’ll look better than mine – I’m horrible with a piping bag.
5.       After applying the Vanilla Whipped Cream, place pies back into the freezer for another 1 to 2 hours so than can finish setting.
6.       Remove pies from freezer. If you made them as I did (without a cupcake liner) let them sit out on the counter for 15 minutes before removing them from the cupcake tin.
7.       Using a butter knife, gently pop the mini cream pies out from the tin.
8.       Store in the refrigerator until ready to serve!
Into the freezer for an hour before adding the Vanilla Whipped Cream

These little pies are so decadent and intense, if you don’t have a natural sweet tooth like me I recommend cutting them in fourths and serving them as party treats. But you could also have one for breakfast like I did this morning.

Thank you so much for reading and eating!