Tofu Feta

"This stuff isn't exactly like feta cheese, but it's pretty close and makes a great addition to salads, pizzas, and hors d'oeuvres. I like mine extra salty, but feel free to adjust to your own taste."

Yield: 10 servings, about 2 ounces (55g) each

1 block (1 pound, or 454g) extra-firm tofu, drained and pressed to remove any extra water

3 tablespoons (45ml) apple cider vinegar

3 tablespoons (45ml) kalamata or other olive juice (from a jar of olives packed in water, not oil)

6 tablespoons (90ml) lemon juice

2 to 3 teaspoons (10 to 15g) sea salt

The night before, freeze the pressed tofu overnight in a freezersafe plastic bag. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. Crumble into 1/2-inch (1.3cm) chunks into a medium-size bowl.

In a separate small bowl, whisk together the apple cider vinegar, olive juice, lemon juice, and 2 teaspoons (10g) of the sea salt. Drizzle over the tofu and stir to combine,

Let rest in the fridge for 1 hour, stir again, and let rest 1 hour longer, Add the remaining 1 teaspoon (5g) salt to taste, if desired. Store in an airtight container for up to 1 weeks.

recipe note

tofu can easily be pressed to remove all water either by using a handy-dandy gadget such as the TofuXpress or by wrapping tightly in several paper towels, placing between two plates, topping with a couple of heavy canned items (two 28-ounce [784g] cans works well), and allowing to rest for 1 to 2 hours, replacing the paper towels halfway through.

source:

Great Gluten-Free Vegan Eats, p. 29 , Allyson Kramer

Chocolate Chip Cookies

What You Need:

2 cups flour

1 tea baking powder

½ cup coconut oil

¾ c brown sugar

¼ cup almond milk

2 tea vanilla extract

3/4 cup vegan chocolate chips (I could have been okay with ½ cup really…)

And I added ¼ cup walnuts, just because I had them - and I love walnuts.   

The Fun Part:

Mix wet ingredients

Add dry ingredients

Add chocolate chips, and walnuts if you wish.

Form into balls – however big or small you like

Cook 350 for 10-13 minutes, depending on how big your balls are (hehe)

I found it to be very dry so I needed more non-dairy milk. 

Source

Vegan Banana Bread

Vegan Banana Bread

Ingredients

2 cups all purpose flour
1 cup powdered sugar
1 tablespoon ground flax seed
1/2 cup crushed walnuts
1 teaspoon baking powder
1 teaspoon salt
3 ripe bananas
1/4 cup vegetable oil
2-4 Tablespoons soy milk, as needed to form a good consistency

Method

1. Mash the bananas with a fork. Add powdered sugar and oil to the mashed bananas and mix well.
2. Combine the flour, salt, baking powder, ground flax and crushed walnuts in a separate mixing bowl.
3. Add the mashed banana mixture to the dry ingredients and mix well to make a batter. Add soy milk as needed to adjust the consistency.
4. Grease a loaf pan with little oil and add the batter to it.
5. Bake at 350 degrees F for 45 – 60 minutes, or a toothpick comes out clean when stuck in the middle of the loaf.
6. Remove to a cooling rack, cool completely before slicing (if you can wait that long.)

I used coconut oil and coconut sugar instead in the recipe and it smells great!

Coconut sugar will make the bread a darker brown, but don't worry it's not burnt. You can't even taste the coconut. It's super moist and it'll be hard to stop at one slice.

Source

Hummus

2 (15-ounce) cans garbanzo beans (chickpeas), drained and rinsed (reserve liquid)
5-6 tbsp lemon juice, freshly squeezed
1/3 cup sesame tahini (or more if desired)
2 cloves of garlic, minced freshly
1/2 tsp sea salt
Freshly ground pepper
Pinch of cayenne
Olive oil

Place the garbanzo beans, lemon juice, tahini, and garlic in a blender or food processor. Blend until smooth. If the mixture is too thick, use the reserved liquid from the garbanzo beans and add a small amount, a little at a time, until the mixture blends smoothly. Remove from the blender and add the salt, pepper and cayenne. Place in a serving bowl and drizzle a small amount of olive oil on top. Serve with veggies.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 24

Guacamole

2 1/2 cups peeled and mashed avocado (2 large avocados)
1 tbsp Tofutti soy sour cream (optional)
1 clove garlic, minced
1/3 cup seeded and finely chopped red bell pepper
1 small jalapeño, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/4 tsp ground cumin
Juice of 1 lime
Pinch of red pepper flakes
salt and freshly ground pepper


Source:
The Gluten-Free Vegan by Susan O'Brien p. 23

Curried Bean Dip

This is a great appetizer for a party. Serve with veggies or chips and watch it fly out of the bowl!

1 (15-ounce can) garbanzo beans, drained and rinsed
1 (15-ounce can) white kidney beans, drained and rinsed
1/4 cup olive oil
1 tsp curry powder
1 tsp ground cumin
2 tbsp lemon juice, freshly squeezed if possible
1/2 cup chopped fresh cilantro
pinch of red pepper flakes
1/4 tsp sea salt
Freshly ground pepper

Place all of ingredients into a food processor or blender, and blend until smooth. Adjust seasonings, cover, and chill for a few hours to really let the flavours blend together. Serve with cut vegetables or chips.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 22

Black Bean Salsa

You can also add avocado to this recipe, or red pinto beans in place of the black beans.

1 (15-ounce can) black beans, drained and rinsed
1 small jalapeno, seeded and chopped finely
1 medium-size red bell pepper, seeded and chopped finely
1 clove garlic, chopped
2 cups diced or chopped tomatoes
1/4 cup orange juice, freshly squeezed if possible
1 tbsp olive oil
1/4 cup lime juice, freshly squeezed if possible

Mix all of the ingredients in a large bowl and stir to blend everything together. Place, covered, in the refrigerator until chilled.


Source:
The Gluten-Free Vegan by Susan O'Brien p. 21

Apple Salsa

This salsa can be served with veggies or corn chips or used as a topping for pancakes. or on roasted yam.

3 tart apples (including Granny Smith and Gala, or all of one kind)
3 tbsp agave nectar or brown rice syrup
2-3 tbsp fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup chopped walnuts, almonds, cashews, or macadamia nuts
1/2 tsp ground cinnamon

Peel the apples (or not, of you prefer), core them, and dice them into small pieces ( You can use a food processor to dice them). Place in a large bowl with the rest of the ingredients. Mix together well and chill.

Source:
The Gluten-Free Vegan by Susan O'Brien p. 20

Raw Meyer Lemon Raspberry Souffle Tart

Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

• 2 cups macadamia nuts
• 4 dates, softened in water and drained

1. Blend macadamia nuts and dates in food processor until finely ground.

2. Pat crust into tart pan with removable bottom.*

Jam Layer:

• 2 pints raspberries
• 4 dates

1. Purée raspberries and dates in food processor.

2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.

3. Chill

Lemon Filling:

• 1 cup meyer lemon juice
• 2 cups cashews, soaked 6 hours, drained and rinsed
• 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
• 3/4 cup coconut butter, softened
• 1/4 cup coconut oil, softened
• 2 teaspoons Meyer lemon zest
• pinch of turmeric, for color

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Pour over cooled jam layer and chill at least 6 hours or until set.

Source

Raw Strawberry Lemon Cheesecake

Raw Strawberry Lemon Cheesecake4 (4″) tart tins or 1 (9”) cake
serves 8

Crust
1 1/3 cup almond meal
2 tsp lemon zest
4 large Medjool dates, pitted and minced
pinch of salt

Strawberry Cheesecake
1 cup cashews, soaked 4-6 hours
1/2 cup water
1 cup frozen strawberries, thawed and drained
6 large Medjool dates, pitted
2 tsp lemon zest
1/4 cup fresh lemon juice
1/4 cup coconut oil, melted

Combine the ingredients for the crust in a food processor, mixing until well combined. Transfer to tart pans and press together evenly to form bottom and sides. Place in freezer while making cheesecake filling.

Drain and rinse the cashews. Place in a high-powered blender with water and dates and blend until completely smooth. Add strawberries, zest, juice, and coconut oil and blend until combine. Spoon filling into chilled crust and smooth top. Return to freezer and allow cheesecakes to freeze all the way through.

Thaw 10 minutes before serving. Store in freezer.

Source

Creamy cucumber and yogurt salad

• 1 English cucumber
• 1 cup nonfat plain greek yogurt
• 1/3 cup minced red onion
• 2 tablespoons finely minced fresh mint leaves
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt

1. In a food processor fitted with the shredding attachment or on the coarse side of a box grater, grate the cucumber. Transfer it to a medium bowl and add the yogurt, onion, mint, lemon zest and juice, and the salt. Stir to combine. Serve.

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.214-15

Roasted Pork Stuffed with artichoke, feta, and black olives

This is the recipe that I tried out yesterday for Lucas along with a Greek salad. He loved it and gave it a green light to be made again.

I didn't have the rope to tie off the meat but I used tooth picks which worked fine. Oh and I ended up using individual pork chops instead of a whole tenderloin because that's all we had too. Worked fine, less sectioning for me.

serves 4

• 3 ounces frozen artichoke hearts, thawed (I used some from a tin, because that's all I had access to)
• 3 tbsp crumbled reduced-fat feta cheese (3/4 ounce)
• 3 tbsp coarsely chopped kalamata olives 
• 1 tsp finely chopped fresh oregano leaves
• 3/4 tsp lemon zest
• 3/4 tsp fresh lemon juice
• 1/4 tsp salt
• 1/2 tsp ground black pepper
• 1 pound boneless pork tenderloin
• 1 tsp olive oil. 

1. Preheat the oven to 450F
2. Press the artichokes between towels to remove any excess moisture. In the work bowl of a food processor, place the artichokes, feta, olives, oregano, lemon zest and juice, 1/8 tsp of the salt, and 1/4 tsp of the pepper. Pulse until the artichokes and olives are finely chopped, scraping the side of the bowl occasionally.
3. Pat the meat dry with paper towels and place it on a cutting board. Holding a sharp knife parallel to the cutting board, make a cut down the center of one long side of the tenderloin, cutting to, but not through, the opposite side. Open the meat like a book, so it lies flat. Lay a sheet of wax paper over the meat. Using the flat side of a meat mallet, pound the pork to an even 1/2- inch thickness.
4. Spread the artichoke mixture evenly on half of the pork to with 1/4 inch of the edges. Fold the tenderloin in half to form it's original shape. Tie closed with butcher's string at 1 1/2-inch intervals. Brush the pork with the olive oil and sprinkle with the remaining salt and pepper.
5. Place the pork, seem side up, on a rack in a shallow baking dish. (I didn't do this because I didn't have a small rack...probably would have been healthier). Roast in the oven until an instant-read thermometer inserted in the thickest part of the roast reads 155 to 160F, 15 to 20 minutes. Transfer the tenderloin to a clean cutting board and loosely tent with foil; let stand for 5 to 10 minutes.
6. To serve, remove the string and cut the pork into 1/2 - 3/4 inch slices.

Calories 190.3 Fat: 8.5g Protein 24.4g Carb 3.2g Sodium 417.6mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.136-37

Cut open, beside the Greek salad. 

Lucas's before he grabbed the salad. 

Mediterranean Tuna Salad Rolls

• 1 (6-ounce) can no-salt added light tuna, drained
• 1 large hard boiled egg, chopped
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon drained chopped capers
• 1/4 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 (6-inch) whole wheat tortillas
• 2/3 cup broccoli or alfalfa sprouts (about 1 1/2 ounces) or thinly shredded romaine lettuce

In a small bowl, place the tuna, hard-boiled egg, celery, onion, olive oil, capers, lemon zest and juice, salt, and pepper. Use a fork to gently loosen the tuna and combine it with the other ingredients. Taste and add more lemon juice or pepper, if desired. 

Lay the tortillas on a work surface. Divide the tuna salad between them, arranging the salad in a straight line down the center of each. Spread the sprouts over each, dividing them evenly between the tortillas. Roll up each sandwich into a tight cylinder. Slice each in half and serve.

Calories: 419.5 kcal Fat: 19.2g Protein: 33.0g Carbs: 24.7g Sodium: 502.4mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.107

Spaetzle

1 cup flour
2/3 cup soy or rice milk
2 tbsp extra-virgin olive oil
1/2 tsp baking powder
1/2 tsp salt

1. Bring a large saucepan of salted water to a boil.
2. In a large bowl, whisk together all the ingredients. Batter will be very thick. Put about a tablespoon of batter into your press or ricer and squeeze dough into boiling water. When spaetzle rise to the top (almost immediately), transfer them, using a slotted spoon, to a colander. (if you're using a spoon, drop by teaspoons into the boiling water.)
3. Repeat until you've used up all the batter. Immediately toss spaetzle with oil or Earth Balance and serve.

Source:

The Urban Vegan, Dynise Balcavage pg. 85

Southern-Style Skillet Cornbread

Can easily be made vegan/dairy free

Both stone - and fine-ground cornmeal work fine in this recipe. Cast iron skillet make the best crust; however, any heavy 10-inch overproof skillet will work fine.

2 1/4 cups (11 1/4 ounces) yellow cornmeal
2 cups buttermilk
1/4 cup vegetable oil
4 tablespoon (1/2 stick) unsalted, butter, cut into 4 chunks
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs

1. Adjust the oven racks to the lower-middle and middle positions and heat the oven to 450F degrees. Place a 10-inch cast-iron skillet on the middle rack and heat for 10 minutes. Meanwhile, spread the cornmeal over a rimmed baking sheet and toast in the oven on the lower-middle rack until fragrant and lightly golden, about 5 minutes.
2. Carefully transfer the toasted cornmeal to a large bowl and whisk in the buttermilk; set aside. When the skillet is hot, add the oil and return it to the oven until just smoking, about 5 minutes.
3. Remove the hot skillet from the oven, carefully add the butter, and gently swirl to incorporate. Pour all but 1 tablespoon of the hot oil-butter mixture into the cornmeal mixture, and whisk to incorporate. Whisk in the baking powder, baking soda, and salt, followed by the eggs.
4. Quickly scrape the batter into the hot skillet. Bake the cornbread until the top begins to crack and the sides are golden brown, 12 to 16 minutes, rotating the pan halfway through baking. Let the bread cool in the skillet for 5 minutes, then gently flip out onto a wire rack. Serve warm or at room temperature.

source: Best Baking Recipes (AmericasTestKitchen.com)

Spring Romaine Boats

serves 4 hands-on time 25 minutes total time 25 minutes

• 2/3 cup red quinoa, rinsed
• 1 tsp olive oil
• 8 oz boneless, skinless chicken breast, cut into 1/4-inch strips
• 3 green onions, sliced
• juice of 1/2 lemon
• 1 tsp dried dill 
• 1/2 tsp each sea salt and ground black pepper
• 2 cups frozen green peas, thawed, or fresh green peas, cooked
• 12 outer romaine lettuce leaves
• 4 radishes, halved and thinly sliced
• 3 oz herbed goat cheese, crumbled

1. Prepare quinoa according to package directions.
2. Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, salt, and pepper and saute, stirring often and breaking up chicken into smaller pieces with spoon, until chicken is cooked through, about 3 more minutes.
3. Stir in peas and cook until heated through. Remove from heat and stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese, dividing evenly.

nutrients per serving (3 leaves with topping)

calories 310 total fat 8g sat fat 3.5g monounsaturated fat 2g polyunsaturated fat 0.5g carbs 33g fiber 5g sugars 5g protein 26g sodium 445mg cholesterol 43mg

Spinach Lasagna Bianca

• 1/2 tsp olive oil
• 6 oz whole-grain lasagna noodles
• 10 oz curly leaf spinach
• 4 large carrots, cut into 2-inch lengths and thinly sliced lengthwise
• 2 large zucchini, cut into 2-inch lengths and thinly sliced lengthwise
• 3 radishes, halved and thinly sliced
• 1 tbsp organic unsalted butter
• 2 cloves garlic, minced
• 1 tbsp dried basil
• 1 tbsp whole-wheat flour
• 16 oz 2% unsalted cottage cheese

1. Preheat oven to 375F. Brush bottom and sides of an 8 x 8-inch baking dish with oil.
2. Cook noodles according to package directions. Drain
3. Meanwhile, in a large, shallow pot, add spinach and 1/4 cup water. Heat on medium and cook, stirring, until wilted, 3 to 5 minutes. Drain and squeeze out excess liquid. Transfer to a paper towel-lined bowl to dry completely.
4. To pot, add carrots and 1/2 cup water. Cover and cook on medium heat for 5 minutes. Add zucchini and radishes, cover and cook until tender, 3 to 4 more minutes; add additional water as needed. Drain and wipe out pot. 
5. To pot, add butter and heat on medium-low until melted. Stir in garlic, basil and flour until smooth, about 30 seconds. Working in 1/4-cup increments, gradually stir in cheese. Reduce heat to low and cook, stirring, for 5 more minutes.
6. Spread a thin layer of cheese mixture in bottom of dish. Arrange a layer of noodles and half of carrots, zucchini, and radishes over top. Spread half of remaining sauce over top. Repeat with a layer of noodles, remaining carrot, zucchini, radishes and spinach. Top with a layer of noodles and remaining sauce.
7. Bake until top begins to brown, about 25 minutes. Let cool for 5 minutes.

Nutrients per serving (1/4 of lasagna)

calories 382g total fat 6g sat fat 2g monounsaturated fat 1g polyunsaturated fat 0.5g carbs 59g fiber 15g sugars 12g protein 26g sodium 228mg cholesterol 12mg

Butternut Squash Enchiladas

Serves 6 Hands on time: 1 hour Total Time: 2 hours

• 10 dried california chiles, or other mild chiles, stemmed, spilt and seeded
• 5 cups peeled and diced butternut squash (1/2-inch dice)
• 2 tbsp sunflower, safflower or grape seed oil
• 1 clove garlic,  peeled
• 1 tbsp unsalted tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp sea salt
• olive oil cooking spray
• 12 6-inch corn tortillas
• 1/4 cup crumbled queso fresco (if queso fresco is unavailable, crumbled reduced-fat feta or goat cheese are also good options)
• 2 scallions, thinly sliced

1. In a large skillet on medium-high, add chiles in batches, and toast, turning occasionally, until blistered and darkened, to 1 to 1 1/2 minutes .Transfer to a large bowl, cover with 5 cups water and set aside for 30 minutes (tip: to keep chiles submerged, place a plate directly over top chiles)
2. Meanwhile, preheat oven to 375F. In a large bowl, toss squash with oil. Arrange on a large, rimmed baking sheet and roast until tender, about 20 minutes.
3. Meanwhile, prepare enchilada sauce: Drain 2 cups water from chiles. Transfer chiles and remaining water to a blender, along with garlic, tomato paste, cumin, oregano and salt; puree. Transfer mixture to a medium saucepan. Bring to boil, reduce to a simmer and cook for 10 minutes.
4. Transfer squash to a medium bowl and stir in about 1/2 cup enchilada sauce; keep oven on. Transfer remaining sauce to a round 8- or 9-inch shallow bowl.
5. Spray a 9 x 13 baking dish with cooking spray. Warm a small nonstick skillet on medium. Add one tortilla and cook until soft and pliable, 15 to 30 seconds per side. Dip tortilla in enchilada sauce to coat both sides, then transfer to baking dish. Arrange a scant 1/4 cup squash down center of tortilla. Roll up tortilla, enclosing filling, and place seam side down. Repeat with remaining enchilada sauce over enchiladas and bake until heated through, 15 to 20 minutes. Sprinkle with queso fresco and scallions.

Guacamole

• 1 large avocado, pitted and peeled 
• 2 cloves garlic, peeled
• 1 cup cooked fresh peas
• 1/4 cup fresh lime juice, divided, plus additional to taste
• 1/2 tsp sea salt, plus additional to taste
• 1/2 jicama root (1 lb), peeled and cut into 1/8-inch-thick slices
• 1/2 tsp chile powder
• fresh cilantro leaves, for garnish

1. In a food processor, process avocado, garlic, peas, 2 tbsp lime juice and 1/2 tsp salt into a chunky puree. Season with additional lime juice and salt, to taste. Transfer to a serving bowl; set aside.

Chicken Sweet Potato Hash with Poached Eggs

It's not often that I post non-vegan recipes but I want to encourage all my friends to try something new.

Serves 4: Hands-on Time: 45 minutes Total Time: 45 minutes

• pinch of salt
• 16 oz boneless, skinless chicken breasts or boneless, skinless chicken thighs
• 2 tsp olive oil
• 1 1/4 lb sweet potatoes, peeled and diced 1/4 inch
• 1 cup halved and thinly sliced red onion
• 1/2 tsp smoked paprika, plus additional for garnish
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 1/4 cup finely chopped fresh cilantro
• 4 eggs, poached

1. Season a large pot of water with salt and bring to a simmer. Add chicken, cover and bring to a simmer. Add chicken, cover and simmer until an instant-read thermometer registers 165F when inserted in center of chicken, 8 to 10 minutes. Remove from pot and set aside until cool enough to handle. With 2 forks, shred chicken.
2. Meanwhile, in a large, wide nonstick skillet, heat oil on medium. Add potatoes and onion and saute, stirring occasionally, until potato is just tender, about 15 minutes.
3. Gently fold chicken into potato mixture and cook, stirring occasionally, until potatoes and chicken are browned, 5 to 10 minutes. Stir in paprika, cumin, salt and cilantro. To serve, top with eggs and additional paprika (if using). Serve immediately. 

Nutrients per serving:

(1 1/4 cups hash mixture and 1 poached egg):

calories 294 total fat 10g sat fat 3g monounsaturated fat 4g polyunsaturated fat 2g carbs 14g fiber 3g sugars 5g protein 35g sodium 368mg cholesterol 285mg

Salted Caramel Brownies

Makes 16 (2-inch x 2-inch) brownies

For the brownies:

• 6 tbsp coconut oil, melted
• 1/2 cup coconut palm sugar
• 2 large eggs, preferably organic, at room temperature
• 1/2 cup sweetened cocoa powder
• 2 tsp sugar-free vanilla extract
• 1/4 tsp alcohol-free liquid vanilla stevia
• 1/2 cup gf flour blend
• 1 tsp baking powder
• 1/2 cup unsweetened dairy-free milk

For the salted caramel:

• 6 tbsp coconut palm sugar
• 2 tbsp dairy-free margarine, such as Earth Balance Soy-Free Natural Buttery Spread
• 2 tbsp coconut oil
• 2 tbsp full-fat canned coconut milk
• 1/4 tsp sugar-free vanilla extract
• 1/8 tsp sea salt

Make the brownies:

1. Preheat the oven to 350F. Grease an 8-inch x 8-inch baking pan. Set aside.
2. Beat the coconut oil and coconut palm sugar together in a medium bowl until the sugar is the consistency of wet sand. Beat in the eggs, then mix in the cocoa powder, vanilla extract and liquid stevia.
3. In a separate small bowl, whisk together the flour blend and the baking powder. Add the flour blend to the egg mixture in three additions, alternatively with the dairy-free milk, starting and ending with the flour.
4. Turn the batter into the prepared baking pan, tapping the pan a few times to release any air bubbles. Bake for 15 to 18 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely on a wire rack.

Make the salted caramel:

1. Put the coconut palm sugar in a blender or spice grinder and process until powdered. Set aside.
2. Add the dairy-free margarine and coconut oil to a small, heavy-bottomed sauce pan. Melt over medium heat. Once melted, add the powdered coconut palm sugar and stir until melted. The oil, butter and coconut palm sugar will still be separated at this point.
3. Whisk the coconut milk. The mixture will become cohesive. Bring to a boil, reduce to a simmer, and let cook for 3 minutes. Remove from the heat and stir in the vanilla.
4. Carefully place the caramel in a heat-proof container and let cool completely in the refrigerator. This will take several hours.
5. Remove the caramel from the refrigerator one hour before serving. Just before serving, drizzle the cooled caramel over the brownies, or place in a piping bag with a #2 tip and pipe across the brownies. Sprinkle sea salt over the brownies. Cut into (2-inch x 2-inch) squares and serve. Store leftovers in an airtight container in the refrigerator.

Basic Flour Blend GF

1 cup sorghum flour
1 cup garbanzo-fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well; store in an airtight container in the refrigerator.

Doesn't have a beany taste once baked. Can be used as one-to-one substitute.

Red & White Quinoa Salad with Apricots & Mint

Serves 4

1/2 cup (3 ounces) white quinoa
1/2 cup (3 ounces) red quinoa
1 3/4 cups water
1/2 tsp fine sea salt
1/2 cup (3 ounces) diced dried apricots (soft, ready-to-eat type)
4 tbsp (2 ounces) raisins
6 tbsp (1 ounce) pine nuts or chopped pecans, lightly toasted in a dry skillet
3 tbsp chopped fresh mint

Dressing:
6 tbsp extra virgin olive oil
2 tbsp mellow red wine vinegar
pinch sugar
sea salt and black pepper
1/2 lemon

Combine the red and white quinoa in a sieve, rinse and drain (you can skip this step if the quinoa is pre-rinsed). Bring the water to a boil, add the salt and quinoa, reduce the heat to low, and simmer until tender and the water has been completely absorbed, 15 to 20 minutes. Spread out on a plate and let cool.

Combine the apricots, raisins, pine nuts and mint in a large bowl, and stir in the quinoa.

Whisk the olive oil, vinegar and sugar together, and season to taste with salt and pepper. Pour over the quinoa mixture, and toss gently. Taste for flavour, and adjust if needed. Just before serving, squeeze the lemon juice on top and stir the mixture gently.