Tag: vegan

Strawberry Guacamole

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A twist on traditional guacamole, this version includes fresh, juicy strawberries, adding a hint of sweetness to every bite. And definitely serve it with tortilla chips. None of this celery business.

(Unfortunately, I’ve no photograph for this one–it was for a magazine and I didn’t take my own photo before the photographer did–but I can tell you this: it looks like guacamole, but with strawberries in it.)

Strawberry Guacamole

2 medium avocados
Juice from 1/2 lime
2 tablespoons minced fresh cilantro
1 tablespoon freshly squeezed orange juice
Fine sea salt to taste
Cayenne pepper to taste
2/3 cup finely chopped strawberries
1 tablespoon minced red onion

Mash the flesh from the avocados in a bowl. Add the lime juice, cilantro, and orange juice. Mix well, adding salt and cayenne pepper to taste. Stir in the strawberries and red onion. Cover and refrigerator for about 1 hour before serving.

Maple Lentil Chili

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Served alongside the Maple-Kissed Cornbread from my first book, The Allergy-Free Cook Bakes Bread, I love the combination of spicy and sweet in this super easy recipe. Like most soups and stews, this one tastes even better the second day. If you want a sweeter chili, add a little more maple syrup–of course! Depending on who I am serving it for, adding some finely chopped jalapeño into the bell pepper mix adds just the right amount of kick that I love.

 

chili-cornbread2

Maple Lentil Chili

1 tablespoon extra-virgin olive oil
1 large red onion, chopped
2 large red bell peppers, chopped
1 large green bell pepper, chopped
1 pound/16 ounces portabello mushrooms, chopped
2 cloves garlic, finely chopped
3 cups water
2 (28 oz/796 ml) cans diced tomatoes
1 1/2 cups (285g) brown lentils (dry)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground thyme
3/4 teaspoon ground cinnamon
Cayenne pepper to taste (optional)
1/3 cup (80 ml) pure dark maple syrup
Sea or Himalayan salt to taste
Freshly ground black pepper to taste

Heat the oil in a large Dutch oven over medium heat. Add the onions and peppers, stirring until softened. Add the mushrooms and garlic, continuing stir often until mushrooms have released their juices and are cooked through.

Add the water, tomatoes, lentils, chili powder, cumin, thyme, and cinnamon to the mixture. Stir to combine. Bring to a boil then reduce to a simmer, cooking for at least 45 minutes, and until the lentils are soft. Stir in maple syrup, add salt and pepper, and adjust seasonings to taste.

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

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A lot of richness goes into this cookie. Red wine, dark cocoa powder, chocolate chunks. They’re soft, thick, and make the perfect pairing for a cold glass of thick almond milk. Created for National Chocolate Chip Cookie Month (back in March), if you’re a fan of red wine and chocolate and cookies, then you’ll like these.

gluten-free vegan red-wine spiked double chocolate chunk cookies 2

Red Wine-Spiked Double Dark Chocolate Chocolate Chunk Cookies

3/4 cup (180mL) dark cocoa powder
3/4 cup (180mL) sorghum flour
1/2 cup (120mL) teff flour
1/4 cup (60mL) tapioca flour
1 tablespoon (15mL) ground flaxseeds
1 teaspoon (5mL) xanthan gum
1 teaspoon (5mL) baking powder
1 teaspoon (5mL) fine sea salt
3/4 cup (180mL) loosely packed brown sugar
1/2 cup (120mL) granulated sugar
1/2 cup (120mL) vegan buttery spread, such as Earth Balance
1/2 cup plus 2 tablespoons (150mL) red wine, preferably Merlot
1 teaspoon (5mL) vanilla extract
1 cup (240mL) nondairy, semi-sweet chocolate chunks

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.

Put the cocoa powder, sorghum flour, teff flour, tapioca flour ground flaxseeds, xanthan gum, baking powder, and salt in a small bowl. Whisk to combine.

Put the brown sugar, vegan buttery spread, and sugar in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat until light and fluffy, about 5 minutes. Add the wine and vanilla extract. Beat to combine (it will look loose and separated… that’s completely fine). Add the flour mixture. Beat to combine. Stir in the chocolate chunks by hand.

Drop the mixture on the prepared baking sheet, about 2 tablespoons of the mixture per cookie. Press down slightly. Leave about 2-inches of space between each portion.

Bake for 8 to 10 minutes, until the centre just becomes firm.

Let cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.

gluten-free vegan red-wine spiked double chocolate chunk cookies