It’s cold outside. Cold and windy! There’s snow on the ground, ice on the roads, and it’s still coming down. Well, maybe not where I live, but winter comfort food is what we all tend to want this time of year. So this is what we had for dinner last night. We call this “Squilly”, short for Squash Chili. It’s a hearty, vegan, chili that is warm, filling and just makes you feel good!
It’s flu season. Where I live, it isn’t really bad yet, but I saw a report on the news the other day that said it has hit some other areas pretty hard. While just about everyone gets the flu once in a while, the best way to get over it quickly is to make sure your immune system is in tip top shape! With that in mind, this is what we had for dinner last night.
I’ve been making Pumpkin Chocolate Chip cookies since 1987. This is the first year, however, I’ve made a gluten free version! I’m so happy that it worked out, because these cookies have become part of our family’s holiday traditions. I invented the original recipe based on a cookie purchased at Smith’s grocery store. (I don’t even know if the store still exists!) The original cookie was a pumpkin “cake” cookie with the chocolate chips.
Tuesday was MIL’s birthday! We took her out to dinner (she loves to eat out) and we gave her this as a gift. No, it’s not just a box. It contains an assortment of amazing raw chocolate confections! Here is what is hiding under the two big ones. Don’t those look luscious! DH and I made these, from scratch, over several days as a special treat for his Mom for her birthday.
Traditional Black Forest Cake is made in layers of chocolate cake with whipped cream and cherries between each layer. While this version certainly isn’t traditional, it does pay tribute to the basic concept. It also contains much healthier ingredients. Equipment juicer food processor brownie mold Recipe Name: Raw Black Forest Cake Bites Recipe Type: Dessert Cuisine: VG, RW, GF Author: ScrapDeli.com Prep time: 15 mins Total time: 15 mins Yields: 20 cake bites Ingredients:
I’m working on raw treats right now! In particular, I’m looking at various cake ideas. I found a recipe for Humming Bird Cake on the internet. Although my version deviated from the original, it’s still based in the tropical flavors, and it’s really yummy! It uses the same concepts as my Raw Carrot Cake, the mix is made, then it’s pressed into a mold to make “squares”. I used my favorite mold for this type of treat, the Wilton silicone brownie mold.
Last Saturday, DH had his first raw chocolate adventure. He made this: I call it Raw Chocolate Bliss, because when I eat it, it makes me feel so HAPPY! It is a combination of raw cacao paste, raw cacao butter, vanilla powder, pure maple syrup, coconut nectar, walnuts and hemp seeds. Many commercial chocolates give me a residual head ache. They also make me feel over-caffinated. Raw chocolate doesn’t have this effect, and it’s actually healthy!
Along with the waffles, which I posted the recipe for yesterday, we had an Orange-Blueberry Sauce which I made the night before. This is a great sauce to serve on waffles and pancakes. It also works well on top of raw cheesecake and ice cream! It’s not difficult to make, you just have to be patient enough to allow the liquid to reduce and thicken. Recipe Name: Orange-Blueberry Sauce Recipe Type: VG, GF Cuisine: Breakfast, Dessert, Sauce Author: ScrapDeli.
DH made waffles for breakfast on Sunday! I made blueberry-orange sauce for them the night before, so it was ready to go in the morning. These came out chewy, crispy and really yummy! Recipe Name: GF Waffles Recipe Type: Breakfast Cuisine: GF, VG Author: ScrapDeli.com Prep time: 30 mins Cook time: 20 mins Total time: 50 mins Yield: 4 servings Ingredients: 1⁄2 cup Bob’s Red Mill Potato Starch 1-1⁄4 cup Basic GF Waffle Flour Mix 2 teaspoon granulated sugar (Florida Crystals) 2 teaspoons baking powder (NOT baking “soda”!
This year is our first totally vegan Thanksgiving dinner! We actually made our dinner on Tuesday, so that we could share it with MIL. Here’s what we had. From left to right: Carrots cooked in a sauce of orange juice, vegan butter and parsley Pickled green beans (served hot) Foxbarrel Blackberry Pear Cider (to drink) Mushrooms and onions sauteed in olive oil, with white wine, rosemary, thyme, poultry seasoning and basalmic vinegar, then stir fried with temph Roasted potatoes, onions and yams with vegan sour creme and chives Kale, rainbow chard, spinach salad (with other veggies) and a home made vinaigrette For dessert, DH made apple cranberry pie with a pecan crunch top, which was served with sweet cashew creme.