MOST RECENT POST...

3 Recipes for Gluten-Free Sourdough Discard

Image
3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours. Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause.  This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter).  I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something.  GLUTEN FREE SOURDOUGH FOR EVERYONE Amazon Associate The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way.  Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated)   1. Lemon-Ginger Pancakes (4 servings) Ingredients: ½ cup gluten-free sourdough discard ½ cup oat flour* ¼ cup millet flour* ½...
Post a Comment

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)




Delicious Vegan "Pumpkin Cheesecake"
This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie!

For the Crust:

  • 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs)
  • 1 cup/120 g      Raw Walnuts, ground fine
  • 1/3 cup/72 g    Grape Seed Oil
  • 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup
  1. Mix ingredients together in a mixing bowl.
  2. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan.
  3. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling.
OR Ginger Snap Crust: this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great idea, Gayle! It is not on the Nutrition Chart at this time.)
  • 1 1/2 cups /255 g Ginger Snap Cookies (9 ounces or so of ginger snaps)
  • 1  cup/120 g   Raw Walnuts, fine ground
  • 1/3 cup/72 g   Grape Seed Oil
  • 1 teaspoon/5 g ground Cinnamon (Optional)
  • 1 tablespoon/14.8 ml Liquid Honey or Maple Syrup
  1. Use a food processor to break the ginger snaps into fine crumbs.
  2. Use a food processor to break the walnuts into a fine grind.
  3. Mix all of the ingredients (cinnamon is optional) together in a mixing bowl.
  4. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan
  5. Bake at 350 degrees F./277 degrees C. for 10 minutes. Cool before filling.

For the Filling:
  • 2 x 390 g Pkg. Firm Silken Tofu
  • 2 cup/232 g  Pumpkin, cooked and mashed
  • 1 cup/200 g  Organic Cane Sugar
  • 3 teaspoons/15 g Pumpkin Pie Spice or 2 tsp./10g Cinnamon, 1/2 tsp./2.5g Ginger, 1/2 tsp./2.5g Nutmeg 1/4 tsp. 1.5g
  • 4 tablespoons/32.48 g  Corn Starch
  • 1 tablespoon /14.8 ml Lemon Juice OR 1 tablespoon/14.8 ml Organic Lemon Flavoring
  1. Place all ingredients into a blender.  Blend until smooth.  Pour into crust.  Smooth out nicely.
  2. Bake at 350 degrees F./277 degrees C. for approximately 1 hour or until set and it begins to brown on top.
  3. Remove from oven and drizzle with melted carob (or chocolate) chips.
  4. Chill.
Serves 12-16


Nutritional Information (Per Serving, assuming 12 servings):

Crust:

  • Calories: Approximately 167 kcal
  • Protein: 2g
  • Carbohydrates: 13g
  • Sugars: 5g
  • Fat: 12g
  • Fiber: 1g

Filling:

  • Calories: Approximately 200 kcal
  • Protein: 7g
  • Carbohydrates: 30g
  • Sugars: 20g
  • Fat: 7g
  • Fiber: 4g

Nutritional Information (Per Thin Serving, assuming 16 servings):

Crust:

  • Calories: Approximately 125 kcal
  • Protein: 1.5g
  • Carbohydrates: 10g
  • Sugars: 4g
  • Fat: 9g
  • Fiber: 1g

Filling:

  • Calories: Approximately 150 kcal
  • Protein: 5g
  • Carbohydrates: 23g
  • Sugars: 15g
  • Fat: 5.5g








Comments

Post a Comment

Popular posts from this blog

5 Recipes for 5-Ingredient Vegan Meatballs

Image
 New vegans and old vegans alike are often searching for recipes that are quick to put together, with as few ingredients as possible, and with the deliciousness factor that attracts the fussy and suits those with stricter dietary requirements (such as gluten-free).  Following are five simple recipes for vegan meatballs, each with only five basic ingredients. Each recipe is versatile and can be customized with your favorite spices or sauces! (5 5-ingredient sauce recipes HERE. ) Lentil-walnut vegan meatballs with spaghetti 1. Lentil-Walnut "Meatballs" Ingredients: 1 cup cooked lentils ½ cup finely chopped walnuts ½ cup breadcrumbs (use gluten-free if needed) 1 tbsp soy sauce or tamari 1 tsp garlic powder Purchase Organic Lentils  from Amazon Canada   or from Amazon.com Instructions: Preheat oven to 375°F (190°C). Mash the lentils with a fork or food processor until slightly chunky. Mix in walnuts, breadcrumbs, soy sauce, and garlic powder. Form into balls and place ...
Read more

Pecan Nut "Meatballs" Recipe (dairy-free, egg-free)

Image
Delicious Pecan Nut Meat Balls Looking for an easy recipe that amazes even the most jaded pallet? This delicious plant-based recipe for pecan nut meat balls fits the bill!  Ingredients: *4 C. Wholewheat or Gluten-Free Bread Crumbs or Cooked Rice (cool) *1 cups/120 g chopped Pecans *2 tablespoons/  Soy / Tamari Sauce *1/2 teaspoon/ 1.5 g  Sage *1/2 teaspoon/ 1.5 g  Thyme *1/2 teaspoon/1.5 g  Basil *1/2 cup/60 g  Celery , finely diced *1/2 cup/30 g  Parsley , chopped *1 tablespoon / 7.5 g.  Cornstarch or Tapioca Flour or Sweet White Rice Flour * 1 large Onion , chopped *1 tablespoon/15 g  Coconut Oil * 1 cup/240 ml.  Vegetable or Mushroom Broth (made with bouillion cubes or otherwise) METHOD: 1.      In a large bowl toss together the breadcrumbs (or rice), chopped pecans, soy sauce or tamari, sage, thyme, basil, celery, parsley and constarch. 2. SAUTE 1 chopped Onion in 1 tablespoon  Coconut Oi...
Read more

Oat-Nut-Potato Patties Recipe (egg-free, dairy-free)

Image
These nut-potato patties are crispy on the outside and yummy on the inside.   You can fry them (as Wyona indicates in her recipe below) or bake them  on a parchment-paper-covered pan at 400F for about 20 minutes . MIX TOGETHER: *1 C. Nuts, ground *1 C. mashed Potatoes *1 Onion, grated *1 tsp. Chicken-style Seasoning *1 T. Nutritional Yeast STIR 1/2 C. Oatmeal into 1 C. Boiling Water. LET STAND 10 minutes (or use leftover oatmeal porridge) ADD Oatmeal to Nut Mixture and MIX WELL. FORM into patties and dip into breading meal.(Recipe below) FRY until golden brown. BREADING MEAL: *1/2 C. wholewheat flour or fine bread crumbs or rolled oats *2 T. Nutritional Yeast
Read more

7 Easy 7-Ingredient Vegan Instant Pot Recipes

Image
7 Easy Vegan Instant Pot Recipes (With Just 7 Ingredients Each! The Instant Pot is a lifesaver for quick, delicious, and nutritious meals. These seven vegan recipes require only seven ingredients each, making them perfect for busy days. Want to enhance them? Check out the optional add-ins for extra flavor and variety! 1. Lentil-Tomato Soup (Serves 4) 2. Chickpea Coconut Curry (Serves 4) 3. Sweet Potato-Black Bean Chili (Serves 4)  4. Garlic Mushroom Quinoa (Serves 4)  5. Maple Cinnamon Oatmeal (Serves 2-3) 6. Curried Cauliflower Rice (Serves 3-4) 7. Black Bean-Tomato Rice (Serves 4) Brilliant Lentil-Tomato Soup. (Adobe Firefly) 1. Lentil-Tomato Soup A hearty and protein-packed soup that’s perfect for a cozy meal. Ingredients: 1. 1 cup red lentils 2. 1 can diced tomatoes 3. 3 cups vegetable broth 4. 1 small onion, chopped 5. 2 cloves garlic, minced 6. 1 tsp cumin 7. 1 tsp salt Instructions: 1.   Set Instant Pot to “Sauté” mode and cook the onion and garlic for 2 min...
Read more

Recipe for Nuteena-like Sandwich Spread (Vegan) (Gluten-free)

Image
Popular Nuteena was removed in 2005 Wikipedia image Nuteena was a popular vegetarian sandwich spread (analog) that is no longer sold.  This is a homemade sandwich-filling recipe that strives to replicate the flavor and munching experience of the original. PUT IN BLENDER: *15 oz./425 g can garbanzo beans/chickpeas, drained (save liquid) *2/3 cup/ 160 ml garbanzo liquid (from can or liquid from cooking) *1 1/2 tablespoons/22 ml tomato paste *1/4  teaspoon/1.25 g onion powder *1/4 teaspoon/5 ml lemon juice 💞Blend all above ingredients until smooth. 🍜Pour into a large bowl and add following ingredients:  *2/3 cup/ 120 g olives, chopped *1/3 cup/80 g peanut butter Mix well.  🥪Makes 1 1/2 cups of yummy spread.   Delicious when topped with sprouts and minced sweet onion on crackers, or used as a sandwich filling with your favorite bread or bun. I would love to read your comments about this recipe-- have you tried it yet? Did you add or subtrac...
Read more

Quinoa Salad from Healthy Choices with Dr. Darlene Blaney (and a Bonus Quinoa Thai Salad Recipe)

Image
Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist.  It is a simple recipe, but delicious!  And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals! HEALTHY CHOICES QUINOA SALAD 2 1/2 C. Water 1 1/2 C. Quinoa 1/2  tsp. Celtic Sea Salt  Wash quinoa very well in fine-mesh colander under running water. Bring water to boil. Add Sea Salt and Quinoa. Cover and simmer for approximately 15 minutes until water is absorbed. Remove from heat and chill. Add to the Salad: 1/2 C. Sliced Green Onion (or Chives) 1/2 C. Sliced Black Olives 1 Medium Ripe Tomato, diced 1/2 C. Cucumber, diced 1 Red or Orange Bell Pepper, seeded and diced Dressing: 1/3 C. Olive Oil 2 T. Lemon Juice 1/2 tsp. Garlic Powde...
Read more

Shirley's Sweet and Sour Sauce

Image
Pineapple Sweet and Sour Sauce   This wonderful Sweet and Sour Pineapple sauce recipe from Elder Shirley Gong at the Port Alberni Adventist Church does not have some of the less attractive ingredients of commercial sauces (for example, no food coloring).  Use it as a sauce alternative for the Veggies and Pan Noodles , also a recipe of Shirley's.   INGREDIENTS Makes 6 Servings 1/2 C. Brown Sugar (or Coconut Palm Sugar) 11 T. Corn Starch 1 can Pineapple Chunks in Juice 1/3 C. Vinegar or Lemon Juice 1 T. Soy Sauce 1 small chopped Green Pepper METHOD: Mix Sugar and Starch together Add all ingredients to a medium saucepan, EXCEPT the pepper Heat slowly to a boil, stirring frequently. Add chopped Pepper Simmer 3 - 5 minutes. Add to your recipe.
Read more

Pecan Nut Roast (Vegan, No Added Oils, Gluten-Free)

Image
This pecan nut roast is one of the most popularly viewed recipes on this site.  And it should be cooked up anytime you want a simple, delicious, high nutrient-dense dish for your family or to take to a potluck. Watch this short video  where Dr. Michael Greger of NutritionFacts.org explains what scientific studies show to be the health benefits of the pecan in staving off cancer!  Measure and assemble the following ingredients: 4 C. Water 1 C. Pecan Halves (or pieces) 1 1/2 tsp. Salt 1 T. Chicken-style Seasoning (Optional) 1 T. Nutritional Yeast 1 T. Turmeric powder (Optional) 1 C. Chopped Onions 3 C. Rolled Oats Blend together: Water, Pecans, Salt, Chicken-Like Seasoning, Nutritional Yeast, Turmeric (no pecans?  Substitute walnut pieces). Add the blended items to a bowl.  Then ad in the onions and oats.   Let stand for at least 30 minutes. I laid down a layer of Parchment Paper in my pan-- you could just dust it with flour   Spo...
Read more

5 Recipes for 5-Ingredient Vegan Pasta Sauce

Image
Here are 5 simple vegan and gluten-free pasta sauce recipes with just 5 basic ingredients each. They focus on common household ingredients a vegan might have: Creamy Tomato Basil sauce over spaghetti. Image generated by Firefly Adobe. 1. Creamy Tomato Basil Sauce 1 can (14 oz) crushed tomatoes 1 cup unsweetened almond milk (or other plant-based milk) 2 tbsp olive oil 2 garlic cloves, minced 1 tsp dried basil (or 2 tbsp fresh, chopped) Instructions: Heat olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Stir in crushed tomatoes and basil. Simmer for 5 minutes. Add almond milk, mix, and heat for another 5 minutes. Serve over pasta. Garlicky-Lemon Butter Sauce. Image generated by Firefly-Adobe. 2. Garlicky Lemon Butter Sauce 1/4 cup vegan butter (or olive oil) 3 garlic cloves, minced Juice of 1 lemon 1/4 cup vegetable broth (or water) 1/4 tsp salt Instructions: Melt vegan butter in a skillet over medium heat. Add garlic and sauté for 1-2 minutes. Stir in lemon...
Read more