We love tacos. So do most of our relatives. Being a vegan, though, presented me with a problem making a filling that gave the same flavor profile, texture and mouth feel as a ground meat filling. Then came Nourish Restaurant and the Gluten Free Foodie Tour! This recipe is my version. It’s been wildly popular around here. We’ve eaten it in traditional tacos, but DH likes it best in a taco salad.
Note: This is a long, image heavy post. Since it is the first ice cream recipe I’ve posted, I wanted to make sure you have step-by-step images of the whole process. I love ice cream! Before I changed my eating habits, my favorite was Bryer’s All Natural Mint Chip. Now that I no longer eat dairy products, I wanted to make an ice cream that had the same texture and flavor, but it had to be healthy.
I’ve been trying to figure out how to make a healthy, crunchy snack-type food in the dehydrator for several weeks now. One of the biggest problems I’ve had is spreading out my mixtures on the ParaFlexx sheets. I’ve just had no end of sticky messes. I’ve tried everything from spatulas to rolling pins to get everything even so it dries properly. My mixtures have (mostly) tasted good, but the texture has been a bit weird, drying uneven, and sometimes just too dense and chewy because of the thickness or ingredients.
I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake. Special Equipment Wilton Bite-Size Brownie Squares silicone mold Cake Recipe 1 cup carrot pulp, leftover from juicer 1⁄3 cup flame raisins, coarsely chopped 1⁄2 cup raw pineapple, chopped small 1⁄4 cup pecans, chopped
Because we eat a lot of hummus here, we are always looking for something crunchy to go with it. There are plenty of tasty chips and crackers on the market, but they all contain a fair amount of sodium. So my goal was to attempt making crackers in my dehydrator. Equipment: Food Processor and Food Dehydrator Recipe: 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed)
These are quick refrigerator pickles, so DH has dubbed them “Quickles”. They can be made with any combination of fresh vegetables you like. They are a really healthy snack, and will add the vinegar and dill flavor to main meals, such as the Southwest Veggie Burger! They don’t really need any salt in the mixture if you use some Balsamic vinegar. From the left, the vegetable mixtures in the picture are:
This cheese cake was a total “invention” from start to finish… and it was a total success! I wanted to make a no-bake cheesecake, and use chia to thicken it. I made it in a mini pie pan (in case it was a disaster) and it’s a good thing I didn’t make it bigger… we probably would have eaten the whole thing. It was THAT good! Note: There’s a picture of the finished serving in a bowl at the end of the post.
About Chickpeas: Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. One hundred grams (about 3.5 ounces) of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.