Displaying items by tag: gluten free recipe

Thursday, 21 April 2016 20:24

Mint Chocolate Power Bites

Serving Size: 1 truffle

Yield: 9-10 truffles

Ingredients (buy organic whenever possible):

*cocoa powder can be subbed

** Use code "EVG" for 15% off Organifi: http://bit.ly/OrganifiEVG


Video recipe in playlist below

Steps:

  1. Add coconut flakes and coconut oil to food processor and blend until well combined.
  2. While food processor is on, add pitted dates through top, followed by coconut nectar, cacao powder and Green Juice powder
  3. Stop processor and check for consistency. You want the truffles to be sticky enough to roll into a ball shape. Add another date if needed
  4. When the consistency has been achieved, form the mixture into truffle shapes and place them on a plate
  5. Optional: dust the truffles with cacao powder

Store remaining truffles in fridge to keep them cool and fresh.

 

Learn more about Organifi's Green Juice powder in these videos:

Published in Recipes

On the hunt for gourmet vegan food in Los Angeles? One spot many residents and visits overlook is The Four Seasons in Beverly Hills. Perhaps it's because their plant-based offerings are relatively new, or perhaps there's a resistance based on the upscale nature of the hotel brand. However, if you're looking for a fancy dining experience and phenomenal food you must visit one of the hotel's restaurants: Culina, Windows Lounge and Cabana. And if you're not in the LA area or planning a visit in the near future, you can whip up two of the new gluten-free dishes at home!

Published in Restaurant Reviews
Thursday, 24 April 2014 17:39

Raw Chocolate Matcha Truffles Recipe

When I'm craving a chocolately treat this is my go-to recipe. It was inspired by an expensive raw dessert I was buying until I realized how simple it was to make at home. Once I started playing with the ingredients the addition of matcha green tea, one of my favorite flavors, took these bites over the top! The truffles take 5 minutes to prep and after a little time in the freezer they're ready to pop into your mouth! They're great to share with kids, romantic partners, friends and colleagues; be sure to let me know what everyone thinks! Oh, and the video demo of this recipe is coming soon.

Published in Recipes
Saturday, 31 August 2013 08:26

Durian Tropical Fruit Smoothie Recipe: Vegan MoFo

In honor of Vegan MoFo (Month of Food) I'm doing a video every day of September on the What A Vegan Eats YouTube channel. Yesterday I made one of my new favorite treats: a durian smoothie. If you've never tried durian this is a great introduction - it's not only easy to make, but it's sweet and creamy. It makes for a filling breakfast and a healthy snack!

Published in Recipes
Tuesday, 25 December 2012 23:40

Candy Cane Chocolate Tortilla Chip Recipe: video

What a great way to use up all those lingering candy canes - would be a lovely treat for New Years Eve! I found an organic, corn syrup-free variety at Whole Foods and they were perfect for this! The recipe results in a sweet, decadent, salty and crunchy dessert that will delight children and adults alike.

It's free of gluten and soy, and it can be relatively low in sugar if you use a ultra dark chocolate, a raw chocolate and/or one sweetened with stevia or xylitol. It can also be low in salt if you use salt-free tortilla chips and even low in oil and nut-free if you leave out the coconut oil.

Published in Recipes

I'm not kidding when I say this is one of the best recipes I've ever made. Unfortunately I can't take all the credit because Jason Wrobel is mostly responsible for this creation, which probably explains why it tastes so darn good. 

Imagine the crunch of an amazingly flavorful sweet potato chip paired with a creamy, salty, buttery squash dip and the sweet tarty taste of pomegranate seeds. This is a dish that will knock the socks off you and anyone you serve it to, so I highly recommend you take it to a party to impress anyone who snags a bite before they fly off the plate. Jason and I created this right after Thanksgiving and think that it makes a perfect holiday hors d'oeuvre, but it's great at any point in fall, winter or early spring. Heck, you might even crave it in the summer!

As usual, it's gluten and soy-free but it contains oil (coconut) and a tad of salt - you can omit the latter two if you'd like (perhaps with veggie broth), just don't count on it being as flavorful. This is a super easy and simple recipe, but it will take 45 minutes to an hour to finish due to oven time.

Published in Recipes
Friday, 26 October 2012 02:32

Way Better Baked Mac 'n' "Cheese" (video)

way better mac cheese ecovegangal

I'd like to say that a drop in temperature is responsible for the desire to eat comfort food, but let's be honest - when do you not want macaroni & cheese? OK, maybe it isn't that appealing on a super hot day, but you can always serve it cold right? It's nearly impossible to resist the creamy texture and buttery taste. The only catch is that most mac 'n' cheese is loaded with oil, salt, soy and gluten, which can leave you feeling weighed down and bloated. Fortunately it doesn't have to be that way - this recipe puts a healthy. spin on the classic favorite.

The "cheese" sauce is free of salt, oil, gluten and soy. However, the "secret" ingredient (tortialla chips by Way Better Snacks) adds a tad of the former two - it's totally worth it in my opinion. The flavor is cheese-like and tangy (remiscent of kale chips), the texture smooth and crunchy, and it is extremely filling. Inspired by a recipe in the Forks Over Knives cookbook, this dish is relatively low in fat and can be even more so if you cut back on the amount of cashews you use. Or, if you feel like indulging, double the amount of cashews to make it extra creamy!

Published in Recipes
Saturday, 22 September 2012 15:21

Way Better SouthWest Salad (video)

The is the first of a series of recipes featuring Way Better Snacks' tortilla chips now that I'm part of their ambassador team (read more on that here). My goal is to find unique ways to use them and inspire you to get more creative - there's so many ways to enjoy chips other than in dips and nachos. This is a twist on the traditional SouthWest Salad - it is free of salt, oil, sugar, gluten, soy, and corn and is raw (however, the chips are made from organic, non-GMO corn and contain a bit of oil).

I served it to my family and they really enjoyed it. They're not used to salt and oil-free dressing so if I were to make it for them again I'd add in more garlic (2 cloves instead of 1) and perhaps use a bit more dressing. We all agreed that the crunch and flavor of the Way Better chips were the best part. It was more than enough salad for a filling lunch for each of us.

Published in Recipes
Sunday, 02 September 2012 12:46

Creamy Pistachio Pesto with Brown Rice

If you're looking for a recipe that's easy yet extremely satisfying and can wow anyone that joins you for dinner, this one is a sure bet. This vegan version of classic pesto has a fun twist on it - pistachios, which add a little something special to the dish. I've made this for my boyfriend, non-vegan friends and my family and each time we raced to get the last serving!

This recipe comes from Spork Fed, a book full of yummy plant-based meals created by two sweet sisters. It is free of gluten and soy, and can be made without salt and oil (see the bottom of this recipe for ideas on how to do the latter).

Published in Recipes
Sunday, 05 August 2012 21:11

Easy Gluten & Soy-Free Vegan Pizza

To me, this isn't much of a recipe - it's more like inspiration for having fun and getting creative in the kitchen. The main ingredients were store-bought and packaged, so anyone can make this in a matter of minutes using their favorite crust, sauce and plant-based cheese. However, if you're nervous about making a pizza free of dairy, gluten and soy that will still taste good, you have my word that this one is fantastic (even non-vegans like it). 

Published in Recipes
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