Tag Archives: Glutenfreevegan

Pumpkin Spider Web Donuts

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It’s tradition for me to fly out to Vegas every Fall to spend quality girl time with my dear friend/beauty professional/plant-based nutritionist/writer, Ashley Diana, and to collaborate on some fun Halloween recipes!  This is our third year and going strong.  Normally, our Halloween Extravaganza includes a gazillion recipes for you to put on a fabulous party, but this year we kept it simple and are thrilled to bring to you four amazingly delicious and easy recipes that you could actually enjoy all year long, so long as you have pumpkin spice and a can of pumpkin puree in your pantry ;-).

Pumpkin Spider Web Donuts, Spider Egg Donuts Holes, Pumpkin Spice Cashew Milk, and a Goulish Martini.

Why the short menu this year?  So many exciting things are happening in our lives!  Ashley is expecting a baby in just a few weeks, she just launched her Marvelous Milkshakes at Violet’s Vegan Restaurant, and in addition to my business growing (workin’ my magic in the kitchen pretty much 24/7), planning for my brand relaunch from My Eclectic Kitchen to Yvonne’s Vegan Kitchen, I flew out to celebrate the arrival of Ashley’s baby.

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Ashley’s closest friends and I put on the most beautiful baby shower, and I almost can’t believe I made all the desserts, including a 2-tiered cake.  It was a jam-packed weekend filled with so much love, boisterous laughter, and delicious food, leaving us feeling like superheros when all was said and done.

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So, let’s begin.  Here’s how it works.  She and I brainstorm ideas, I create the actual recipe, and Ashley styles, photographs, and edits the photos. #TeamWork

I actually make these donuts and sell them around Los Angeles in the fall.  If you feel like just picking up a donut, click here to find out which stores carry my goods.  Give them a call first to see if they have any more in stock.  Lastly, if you want to make this recipe into donut holes, check out our Spider Egg Donut Hole recipe, here!

Hope you enjoy!

 

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PUMPKIN SPIDER WEB DONUTS

Time: 45 minutes

Yields: 7 Donuts

INGREDIENTS

    • 2T + ½ Cup Oat Flour
    • 1/2 Cup Potato Starch
    • 2 Tablespoons Arrowroot flour
    • ½ teaspoon xanthan gum
    • ¼ teaspoon sea salt
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ Cup coconut sugar
    • 1 Tablespoon flax meal
    • 1/2 teaspoon + 1/8 tsp pumpkin pie spice
    • ¼ Cup Pumpkin puree
    • ¼ Cup oil Grapeseed or almond butter(smooth)
    • ¼ Cup filtered water
    • 1/2 teaspoon vanilla extract

Chocolate coating

  • 2 cups chocolate chips
  • 3-4 Tbsp coconut oil

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. In a medium bowl, add all the ingredients together and mix until combined
  3. Scoop batter into donut pan and bake for 12 mins
  4. Allow donuts to cool completely
  5. Place chocolate chips and coconut oil into a deep small bowl. Place in microwave and cook for 35 seconds. Remove bowl, mix the chocolate and oil together, then place back in the microwave for 35 more seconds. Mix completely.
  6. Line a cookie sheet with parchment paper. Dip each donuts, allowing excess chocolate to fall back into bowl and place the chocolate-coated donuts onto parchment paper.
  7. Allow the donuts to set in refrigerator for about 30 minutes.
  8. Decorate with decorator icing. Can buy it from the store or make it with 1cup powdered sugar and about a Tbsp water.

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Raw Goji-, Cranberry and Coconut Truffles

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I was introduced to date-nut balls, raw vegan bliss balls, raw chocolate truffles, whatever-you-want-to-call-’em, by Kimberly Snyder in her “The Beauty Detox Solution” book; she calls them raw cacao balls.

As you may already know, I come from a very large family. I am the youngest of 6 daughters and the auntie to 15 kids. When I go to a family event or just visit family, I’m usually never empty-handed.  Since having a sweet tooth is a common trait in my family, I usually come over with sweet gifts to bear.  I am delighted that my mom, sisters and their kids enjoy vegan and gluten-free treats!  And I am even more delighted when my raw vegan treats are a hit.  Some of the pickiest eaters in the family usually pick up a chocolate cacao ball, they don’t love it, then they try the raw goji-, cranberry and coconut truffles and they come back for more!

Here’s the super simple recipe.  I hope you and your family enjoy them!

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Raw Goji-, Cranberry and Coconut Truffles

1 1/2 Cup , plus more, about a 1/2 Cup for rolling Unsweetened Coconut Flakes

1/2 Cup Dried Cranberries

1/3 Cup Dried Goji Berries

3/4 Cup Almond Flour

1/4 Cup Coconut Nectar

1/4 Cup Coconut Oil, melted/in liquid state

2 tsp Non-alcohol Vanilla Extract or 1/4 tsp Vanilla Bean Seeds

Pinch of Sea Salt ( I use a fine Himalayan sea salt)

 

1.In a food processor,  add almond flour and coconut flakes and process until finely ground. For at least a minute.

2. Add the dried cranberries and goji berries and pulse a few times to combine and until you reach a texture of your liking.

3. In a medium bowl, combine the coconut nectar, coconut oil, vanilla and sea salt until sea salt is dissolved then add to the mixture in the food processor into the bowl and mix well using your hands.  After all the ingredients are incorporated, I like to refrigerate the mixture just so it’s more firm and easy to work with.  This way, they’ll be more round and not flat-bottomed.

4. In the meantime, line a 1 quarter sheet pan or tupperware with parchment paper (and wash dishes?).  After about 7-10 minutes, remove the mixture from the refrigerator and scoop the truffles, about 8-10 of them.  I use a .8 of an oz. ice cream scooper.  I have also just used a spoon to scoop them. Once you scoop a ball, round it out with your hands then roll it into coconut flakes and place onto the lined sheet tray or plate.  Refrigerate immediately until hardened.

Enjoy!

 

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Lasagna

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Growing up, my mom didn’t make a real lasagna; we only had the hamburger helper or Costco heat-and-serve versions.  In her defense, my mom made a mean spaghetti and the most awesome twice baked potatoes and chicken a la king with biscuits! She’s a fabulous cook.  She just never took the time to make a lasagna.

When I was in high school, my sister Janet would take one of my sisters and I to a great spot in Little Italy, San Diego, called Mona Lisa.  During my first trip to the restaurant someone recommended the lasagna, so ordered it. It was so good that for every trip to Mona Lisa thereafter, I ordered the lasagna.  It was a thick, meaty, juicy, gooey, cheesy block of deliciousness.  So good. Soooo soooo good until I watched an episode on the Oprah Winfrey Show about irreversible fatty plaques in the heart.  It was then I had a paradigm shift about cheese, butter and my heart.  My life would never be the same again. This happened around 1996, when I was 16.  From then on, I became a little more health conscious and would have lasagna maybe once a year, or even once every 2 years.  Between 1996 and 2002, though, my healthy eating habits fluctuated and were out of whack due to my out of control thyroid condition (that was treated in 1998).

It wasn’t until I started dating Peyman and visiting his parents that I had lasagna more regularly (maybe once a month). My mother-in-law always packed delicious food for him on the weekends to enjoy during the week. One of her specialties is lasagna.  Her’s t isn’t ‘t too meaty, or too saucy or cheesy.  It even has spinach.  I thought it was good but still not the healthiest as it contains wheat pasta (I’m gluten intolerant) and I consider anything with cheese unhealthy.

Since Peyman hadn’t had lasagna in quite a long time, a couple of weeks ago I decided to surprise Peyman with a special lasagna, high in nutrition. It would be my first attempt at making lasagna! Coincidentally, that same day I watched “Forks over Knives Presents the Engine 2 Kitchen Rescue with Rip Esselstyn” and decided to try Rip’s lasagna recipe.  If Rip thought his lasagna was good enough to serve at his wedding, I thought it was good enough for my man.  I made it extra special by making my own high-protein quinoa pasta sheets.  Finally when it came time for Peyman to try it, he wasn’t too thrilled.  As I’ve mentioned in previous posts, he’s very picky.  First of all, he doesn’t like quinoa, rosemary and sweet potatoes; he noticed 2 of the 3 in his first bite.   Sadly, he didn’t finish his piece and I gave the leftovers to my sister, Riva, and her husband, Scott.

Funny thing, we saw Scott last weekend at their daughter’s birthday party.  Scott told Peyman and I that he really liked the lasagna!  Peyman couldn’t believe it!

Long story short, this inspired me to make a lasagna similar to Rip’s recipe but in a style I knew Peyman and I would definitely enjoy.  In addition to my adaptation being vegan and gluten-free, it is soy-free and a bit spicy with vegan rajas.  Good news, Peyman enjoyed this version very much! After taking a few bites he said with a nod, “this is much better!”. It warmed my heart.

Now, I’m going to share the recipe with you. Hope it satisfies you just the same!

 

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Yvonne’s Lasagna

Servings 5-6

Time: 2 hours

Brief: This is my adaptation of Rip Esselstyn’s Engine 2 Lasagna. My version is both vegan and gluten-free, as well as soy-free. My version is also a little spicy with vegan “rajas”.

Diet: V, GF, GFV, DF, SF, SRF

You’ll need an 8×8″, 9X9″, or 8X10″ baking dish.

Ingredients

Pasta sheets:

1 Tbsp flax meal plus 3 Tbsp filtered water

3/4 cup quinoa flour

1/4 cup oat flour

2 Tbsp filtered water

1 tsp sea salt

2 drops of stevia, optional

Or

1 box of lasagna noodles, gluten-free

 

Filling:

1 sweet potato, optional

1/2 onion, chopped

1/2 head of garlic, mashed or minced

4 oz. mushrooms, sliced

1 large carrot or 2 small Carrots, sliced at a diagonal.

1/2 red bell pepper, deseeded and chopped

1 poblano or pasilla chile, deseeded and chopped

1/2 cup frozen non-gmo sweet corn

8 oz. frozen chopped spinach

2 medium zucchini, cut in half, then slice lengthwise to get long, flat pieces

1 large eggplant, sliced thin rounds about 1 cm. thick

1/2 tsp cayenne pepper

1 tsp dried oregano

>1 tsp dried rosemary

1 jar of pasta sauce. I( really like using Trader Joe’s Arrabiata sauce)

1/2 tsp sea salt

crushed red pepper flakes, as needed

3 roma tomatoes, thinly sliced

1 cup raw cashews, crushed or ½ cup cashew cream

 

Directions

Pasta Sheets:

1. In a small bowl, prepare the flax egg by mixing together 1 Tbsp flax meal with 3 Tbsp of filtered water. Set aside for about 10 minutes. In the meantime, prepare other ingredients. In a medium-sized bowl, combine flours and salt. Make a well in the flour, add the flax egg, and mix.  Mixture should form a stiff dough. If needed, stir in 1 to 2 Tbsp or more of filtered water.

2. Tear 2 sheets of parchment paper or plastic wrap (about 9X10″). Place one sheet on worktable, lightly dust it with flour. Take half of the dough, form it into a ball, dust the top of the ball with a little more flour.  Place the top sheet on top of the ball and roll out the dough about a centimeter or so thick, in the shape of your dish. When assembling the lasagna and when it’s time to add a sheet of pasta, flip the sheets with the pasta so that the bottom sheet now becomes the top sheet. Remove the top sheet from the rolled out pasta slowly so it doesn’t tear. While holding the pasta sheet on the parchment, transfer to the baking dish when it’s time to add the pasta sheet. If it doesn’t fit perfectly, cut the pasta accordingly and fill out the rest of the layer with scraps if there are empty spots, to make one complete layer of pasta.

3. Repeat step 2 when time comes to add another pasta sheet layer.

 

Filling:

1. Cover sweet potato in a paper towel. Wet it, place it on a plate, add a little water on the plate and microwave for 5 – 7 minutes until the sweet potato is cooked.  Alternatively, bake sweet potato in the oven until cooked. (375 degrees F for about 30-40 minutes). Set aside.

2. Heat a large saute pan over medium heat, add onions. Cook for a minute then add the garlic and mushrooms. No oil is necessary. Cook for another minute and add bell peppers, poblano chile, corn, carrots, sea salt, oregano, basil, rosemary and cayenne pepper. Cook, stirring until the onions become translucent.  Once translucent, add spinach. Cook for one more minute. Place the mixture into a bowl. Set aside.

3. In same pan, brown the slices of zucchini until they become a little caramelized on both sides, not burned. Place caramelized slices on a small plate and set aside.

 

Assemble:

1. Preheat the oven to 400 degrees F.

2. In an 8×8″, 9X9″, or 8X10″ baking dish, add a thin layer of pasta sauce.

3. Add a pasta sheet layer then cover with a layer of sauce.

4. Add a layer of the cooked veggie mixture (onion, garlic, mushroom, etc.)

5. Add a layer of eggplant. Overlap the eggplant with thin slices so you don’t see any veggie mixture.

6. Add a layer of sweet potato, either sliced or mashed.

7. Add another pasta sheet layer.

8. Add a thin layer of pasta sauce.

9. Add another layer of cooked veggie mixture.

10. Add another layer of eggplant, overlapping eggplant with thinner slices so you don’t see any veggie mixture.

11. Add a layer of zucchini.

12. Add last layer of pasta sauce

13. Add a layer of tomatoes

14. Sprinkle with crushed cashews or smother with some cashew cream sauce and a bit more marinara.

15. Cover with foil. Place on lined baking sheet, in case it bubbles over.

16. Bake in the center of the oven for about 1 hr and 15 minutes to 1.5 hours, until pasta is cooked.

17. Remove from oven. Remove foil and let it sit out for at least 10-15 minutes before serving.

18. Slice and serve!

 

Yes, it is a lengthy recipe, but if you do attempt to make this, please let me know how yours turns out! I hope you enjoy this as much as we do!

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