Monday, October 22, 2012

Nutty Cauliflower Couscous (nut free and oil free)

If you or someone you know is not a fan of raw cauliflower, well this might be the perfect recipe for you. There's a secret ingredient in this wonderful mock couscous dish that takes the edge off of the sometimes potent raw cruciferous, while giving it a nutty flavor that rivals the real thing. I'm absolutely addicted to this recipe at the moment, and I honestly can't imagine I'll tire of it anytime in the near future. You can enjoy this couscous warm, or cold, and with a bevy of different veggie combinations. Best of all this is by default a nut free and oil free recipe, although you wouldn't have guessed it at first bite. But who cares about all that health mumbojumbo -- I want a tasty bowl of food, darn-nit! Did I mention the secret ingredient has something to do with pumpkin? How fitting for the Holiday season!
Important Note About This Recipe
This is the latest addition to my list of AtV Staples, so be sure to bookmark it for the future because I plan on keeping it in my kitchen for a while. Although I have posted couscous recipes in the past, I consider this to be an easy and "plain" base with tons of potential!
Don't own a food processor? *Make this Couscous by hand: 
I've included the directions for making this by hand, if you don't own a food processor. The prep time will take longer, but it's completely doable if you have the patience! Just look for the asterisks in the notes.
Get ready, with minimal prep and about an hours worth of drying time you'll be enjoying a big bowl of gluten-free, homemade couscous...
AtV Nutty Cauliflower Couscous (nut free)
Yields roughly 4 side servings or 2 large servings
Step 1.
  • 1.5 lbs Cauliflower = roughly 5 cups florets
  • 1/2 c raw Pumpkin seeds ground to a fine meal/powder
  • 2 tsp Nutritional Yeast
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
Step 2.
  1. Into your food processor combine your Cauliflower florets. 
  2. Proceed to chop/pulse your florets until they've evenly broken down into a small finely minced size. You may need to do this in batches depending on the size of your food processor. *Chop/mince your cauliflower by hand if you don't own a food processor - this will take some time but it's worth it!
  3. Set your minced Cauliflower aside in a large mixing bowl.
  4. In a spice Grinder (*or to make by hand use a mortar and pestle) proceed to grind up 1/2 c Pumpkin seeds into a find meal/powder.
  5. Add all of your ground Pumpkin seeds to the bowl of minced Cauliflower
  6. Add to the rest of your ingredients to the bowl
  7. Mix everything together evenly 
  8. Choose from one of the Raw Food Warming Methods noted here.
  9. Evenly spread your Cauliflower mixture out
  10. Proceed to dry it for 1.5 hours, this is just to remove some moister from the cauliflower. You don't want a crispy dried-up Couscous!
  11. Store your Couscous in an air tight container in the fridge and it should keep for up to a week.
I mixed some fresh chopped Arugula in with my Couscous, and then paired it some of the leftover Pumpkin/Mushroom mixture from last weeks Tartlet recipe, but added some grated carrot and sliced cherry tomatoes to the mix as well...
Those are also a couple of tartlet shells that I sliced in half just for a fun additional element to my plate...
The tartlet shells turned out to be a really great idea with this yummy bowl of food because the ridge on the crust helped keep the couscous and veggies in place all the way up to my mouth! 

Please excuse the shoddy quality of the last picture -- I almost always take my food photos outside, but just as I was wrapping things up the sky turned super evil and it started to rain cats and dogs. I do love a good Autumn storm!
Elmer, not so much...
Pretty-boy doesn't like getting his paws wet.

Like I mentioned earlier, be sure to book mark this recipe and stay tuned for another Couscous recipe coming up very soon!


Friday, October 19, 2012

Savory Pumpkin Tartlets (nut free)

I'm so excited to be back in my kitchen, in the midst of all the crazy things that have kept me away! I miss you guys! As I mentioned before, my personal schedule is still a little bonkers, and that's primarily what's keeping me away from AtV, but I promise it's only a temporary thing, and I'm shooting to have at least one new recipe every week to share with you all. I also have some exciting news to share, but it's still a little too in the mean time, how about a dish that's perfect for the Holiday season?
 Today's recipe is simple, but so exciting. These adorable tartlets can be made smaller in size as an appetizer, or larger for a main course. Best of all, you have the option to make them completely nut free!
Why wait? Let's get started...
Savory Pumpkin Tartlets (with nut free option)
The pumpkin mixture for these tarts makes enough for roughly 10/12 tart crusts, 2.5'' in diameter
1 batch of the following crust recipes should yield enough to make the appropriate amount of tart shells.
Step 1. 
Tart Crusts
Choose from one (or both) of the following:
Shape all of your tart crusts into desired size. 
Step 2.
Savory Pumpkin Mixture
2 c shredded raw Pumpkin flesh
2 cups chopped Crimini Mushroom
1/2 c chopped Scallion
1 Tbsp minced Oregano
1 to 2 tsp minced Garlic (adjust to your liking)
2 Tbsp Extra Virgin Olive Oil (use a sweet and fruity EVOO, not a bitter one)
1 Tbsp Lemon Juice
1 tsp Onion powder
1 tsp Paprika
1 tsp Nutritional Yeast
1/2 tsp Black Pepper
1/2 tsp Salt
  • In a large bowl, mix together all of the ingredients
  • Choose from one of the following Raw Food Warming Methods noted here.
  • Evenly spread out your pumpkin mixture 
  • Proceed to warm your mixture for 2.5 hours
  • Your finished product will be wilted and still moist
Now it's time to assemble!
On my prep board:
Sliced cherry tomatoes, a few sprigs of fresh Oregano, Baby Arugula, AtV Cream Cheeze(not nut free, and optional), Pumpkin filling, and of course the tart crusts.
Happy Autumn eating!


Friday, October 5, 2012

Nut Free Spiced Pumpkin Butter & Stuffed Cinnamon Sugar Cookies

After I posted the Pumpkin Recipe Round-up last week I got to thinking about the batch of Cinnamon Sugar Cookies in my fridge, and what I should do with them. Since those cookies pretty much scream "holiday season" I knew they deserved some special treatment -- and who doesn't love a good sandwich cookie? So I revisited my Spiced Pumpkin Butter from two years ago, and made a nut free version. From there everything is just too simple, and really tasty!
Make These: Cinnamon Sugar Cookies
Note About the Cookies:
When shaping the cookies be sure to flatten them out thinner than the recipe notes -- I recommend no more than 1/4'' thickness. You want a thinner cookie if you're going to be stuffing them with Pumpkin Butter.
Special thanks to those of you who chimed in regarding the coconut flour measurements in my Cinnamon Sugar Cookies. I revisited the recipe and did find that it was necessary to scale back the amount of coconut flour used because it's such a dry ingredient. The result was wonderful! I really, truly appreciate all of your feedback! Most importantly I want to provide everyone here with recipes that are flavorful, nutritious, and easy to execute -- and I couldn't do any of that without your support and encouragement! 
Spiced Pumpkin Butter - Nut Free
Yields 1.5 cups 
Step 1.
  • 1 c raw shredded Pumpkin Flesh
  • 3/4 c soaked Sunflower Seeds (soak 1/2 cup for 5 hours, drain, and remeasure -- your seeds should expand to 3/4 cups after the soaking process)
  • 1/3 c plus 1 Tbsp Date Paste
  • 1/3 c plus 1 Tbsp Coconut Butter
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Vanilla 
  • 1 tsp ground Cinnamon
  • 1/2 tsp Allspice
  • 1/2 tsp Salt
Step 2.
  1. In your food processor combine all of the ingredients
  2. Puree everything together for 6 to 7 minutes until you have a whipped creamy consistency
  3. Transfer your Spiced Pumpkin Butter to an airtight container and place it in the freezer to chill/set for at least an hour
  4. Your Pumpkin Butter will thicken the longer it chills 

Wishing you all a wonderful weekend. I'll see you all back here on Monday!


Wednesday, October 3, 2012

Wilted Cabbage & Apples with (nut free) Cottage Cheeze

I grew up in a household where comfort food was a part of our upbringing, and as I've grown older it's definitely easy to see my German and Polish heritage in the foods I'm drawn to. Today's recipe is a simple homage to my family, and those relentless cravings. With the Holiday season officially upon us, I can already say that this dish will be on my list of veggie sides, in addition to sticking around in my fridge for at least the next couple of weeks. 
Like Monday's recipe for Wilted Green Beans, you can also enjoy this recipe warm or chilled, making it not just a holiday staple but a wonderful year-round favorite!
Wilted Red Cabbage &Apples 
Makes roughly 2 generous side servings
Step 1.
3/4 lb shredded Red Cabbage //or// 4 cups
2 cups shredded Gala Apple (or another Apple of your choosing)
3 Tbsp Grape seed Oil
3 Tbsp Apple Cider Vinegar
1 tsp Salt
1 tsp Black Pepper
Step 2.
  • In a ziplock baggy, place all of the above ingredients
  • Shake the Cabbage and Apples around in the bag until they've been evenly coated with the seasoning
  • Remove as much of the air from the bag as you can
  • Place the bag with ingredients into the fridge and let it sit to marinade 5 to 6 hours, or over-night (you will notice that just the marinading process alone will begin to tenderize the cabbage)
Step 3.
Wilting the Cabbage & Apples
  • Choose from one of the following Raw Food Warming Methods noted here
  • Proceed to evenly spread out your Cabbage & Apples
  • Warm Cabbage & Apples for 2 hours
  • When you've finished with the wilting process your Cabbage and Apple should look like this:
I recommend pairing this recipe with one of the following Cottage Cheezes:

I also recommend pairing this dish with fresh Arugula. The peppery green works as a wonderful addition to the the Cabbage and Apples.

I'll be back on Friday with a Pumpkin recipe you won't want to miss!


Monday, October 1, 2012

Raw Wilted Green Beans with Mustard Cream Dipping Sauce (nut free)

I love a good crispy fresh green bean, and a plate of crunchy veggies during the Summertime is a default "easy meal" for me. But as the seasons change and the Holidays are on the horizon, my palate starts looking for the more comforting side of veggies, and obtaining this while still keeping raw food on my plate can definitely be a challenge. But it's not impossible!
Today's recipe is a simple crowd-pleaser, and one that can satisfy you no matter what temperature it might be outside. (Currently we're having an Indian Summer heat wave in the pacific northwest -- it's hot!)
I plan on making these green beans at least one a week for easy snacking and an additional side to meals. I still can't get over how freakishly satisfying they are. If you make these I recommend pairing them with some sort of sauce or dip. Try them cold or warm too!

Raw Wilted Green Beans with Lemon Zest
Step 1. 
1.5 lbs fresh Green Beans
2 Tbsp Grape seed Oil
2 Tbsp Lemon Juice
1 tsp fresh Lemon Zest
1/4 tsp Salt
1/4 tsp Cracked Black Pepper
Step 2.
Marinating your GB's
  • Place all of the above ingredients into a ziplock baggy
  • Seal the bag and proceed to toss your Green Beans around until they're evenly coated in the seasoning ingredients
  • Place your ziplock baggy with Green Beans into the fridge, let it sit to marinate overnight
Step 3.
Wilting your GB's
  • Choose from one of the following Raw Food Warming Methods noted here
  • Evenly spread your GB's out before warming them
  • Let them warm/wilt for 3 hours, maybe a bit longer
  • Your finished Green Bean will be wilted, and may loose some of it's bright green color - taste it to see if you'd like to wilt it any longer. The longer you leave them to warm/wilt the better they become in my opinion
  • Add additional Salt & Pepper to taste before eating
Mustard Cream Sauce (nut free)
In a small bowl combine the following:
4 Tbsp Mustard (your choice, but I recommend creamy verses stone ground)
2 Tbsp Water
1 Tbsp Lemon Juice
1 Tbsp Date Paste 
1 tsp Onion powder
1/2 tsp Garlic Granules
Salt and Pepper to taste
Mix everything together evenly.