Homemade Dairy-free, Soy Free Nutella

 

Dairy-Free, Soy-Free Nutella. Nice. This means gluten-free and MSPI safe. Whoo hoo! It does not, however, mean sugar free or healthy. I suppose everyone has those moments. I used to love Nutella. I stopped buying it when I started on the MSPI diet and then when we continued with the dairy free eating, Nutella was crossed off of the list. Until now...

Homemade Nutella

 

Ingredients

2 cups hazelnuts, roasted and peeled
2 tbsp good quality cocoa powder
1/3 cup sugar or coconut sugar
1 tsp vanilla
1-2 tbsp coconut oil melted
Dash Himalayan sea salt

1 cup good quality dark chocolate

1 1/2 tbsp raw honey

 

Directions
1. Preheat oven to 400 degrees
2. Spread hazelnuts on a baking sheet lined with parchment and bake for 8-10 minutes. Watch them closely so they don't burn.
3. Remove from the oven and place into a dish towel. Rub them together until the brown skin starts to come off.
4. Once mostly removed, place the hazelnuts in the food processor (I used my vitamix) and process until it becomes a smooth butter

5. Add in oil, sugar, vanilla, cocoa powder, and salt
7. Blend for another 2-3 minutes until smooth
8. Melt chocolate on the stove or in the microwave; pour into the food processor, along with the honey, and blend until smooth
9. Store in an air-tight container for a week or two. I prefer to keep mine in the cupboard at room temp.

YUM.

Father's Day Bike Dinner

Well, clearly I am behind schedule on this post. I know, I know, Father's Day is in June. It is now the end of July. Time just seems to slip away.

One night in June, Emmett wore his new goggles for dinner, gotta love three year olds. Later he asked me if we could wear our bike helmets at the table sometime. Why the heck not?!

So for Father's Day, we had a bike dinner.

We wore bike helmets...

 

Drank out of bike bottles...

 

Ate "stop lights" made out of a green grape, a piece of pineapple and a bit of red pepper. (Watermelon would have worked too but I didn't have any.)



And E decorated pizzas with the ingredients to resemble bike wheels with spokes (kind of).
(Cauliflower crust on the right, normal wheat crust on the left, both plant based. Vegan cheese can be used, I typically don't put any cheese on them and just took the cheese off of my pieces. This was a rare occasion as I was using up things in our freezer. )



M wore his helmet for just long enough for a photo and then got to ride in the seat on the back of his dad's bike for the first time! He giggled for the first 2 blocks.




 As it was a bit chaotic due to the excitement, the photos are of poor quality. We did have fun though!

Photo Realization

I recently had someone tell me that a person shouldn't live their life behind their camera (or camera phone). That life is to be lived and experienced in real time and not through a lens. I suppose there is something to be said for that but I choose to document our adventures as well. I love to capture the boys smiles and explorations and awe and I enjoy looking back at the photos later and choosing the "best" ones to use on the fridge and at my desk at work.

As we were on our trip this last weekend, I took lots of pictures of my boys doing all sorts of "boy" things at the lake.
As I was looking at the photos that my mom and aunt sent me (including some of myself and one of the boys) I noticed that there are very few other photos over the last few years of me with them as they are growing.







 There is the obligatory, awful photo from the hospital, status post c-section. 

There are a couple of me holding each of them as older babies and a few others here and there.

 

One thing that I realized, is that mother's don't end up in the photos with their children as often as they should. Maybe that is why many old (and new) photographs of mothers and babes are so touching. There are quite of few of my husband with them. I am always taking pictures of them doing things that surprise me or make me smile. The photos of myself with them are much fewer and far between.





So, moms... time to get out from behind the camera and make a dash for the other side of the lens. You are beautiful, even with wild hair, no makeup, and slimy Cheerio goo on your shirt. Capture moments with your kids. It is crazy how fast those moments come and go. My kids are still little but I already find myself looking back through photos of them, remembering how they felt in my arms as tiny babes, and wishing there were more photos of the two of us together.

Bacon Flavored Coconut - Vegan alternative

 I don't miss meat. I don't even miss cheese, which was a surprise. I do, however, miss BLTs. Especially in the summer with a big piece of juicy watermelon and an ear of locally grown corn. Yum. I have been trying out some bacon alternatives to see if there is something that will make for a great sandwich. Last year I tried a marinaded tempeh which I thought was pretty good. My husband choked it down with a fake smile, gritted teeth,  and no complaints, but it was clearly not a favorite of his. Last week I thought maybe roasted mushrooms in a marinade would work well. However, between the dog and two small boys I got distracted and they burned. Laughably, this probably made them taste quite similar to the turkey bacon we used to eat because I inevitable burned that each time as well. So... last night I tried coconut flakes. There are some recipes out there using coconut flakes to mimic bacon in recipes. I liked the combination of seasonings I had used for the mushrooms so I based mine on that. They turned out great. Obviously, the goal is not a bacon replica. It is to find a substitute that has some similar characteristics (touch of hickory, salty, and a little crunch). They worked well on the sandwich, with the exception of not staying put as well as a longer piece of bacon and I ate them on a salad the next day for lunch and they were even better. I am seeing them turning up in soups and salads in the future. Yum. 

 

Coconut "Bacon"

Ingredients

• 2 tablespoons liquid smoke
• 4 tablespoon Braggs liquid aminos or soy sauce
• 2 tablespoon water
• 1 tablespoon pure maple syrup
• 1 teaspoon smoked paprika 
• 4 cups large flaked coconut

Preparation

1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a large mixing bowl.
3.  Pour in flaked coconut.
4. Stir or toss to coat the coconut in the liquid mixture. 
5. Once the coconut is evenly coated, pour it onto a parchment lined baking sheet 
6. Bake for 18-20 minutes, stirring about every 5 minutes so it cooks evenly. It WILL burn if you’re not careful, so make sure to stir!
7. For storage, place in glass storage container with lid and refrigerate.  

Vegan Oatmeal Raisin Bars

These Oatmeal Raisin Bars turned out so well that they are definitely worth sharing.  A great treat for a potluck, an after school snack, or a picnic. Yum. I discovered, as well, that people don't even know they are vegan. Now, that is the ultimate compliment on a baked good.

Vegan Oatmeal Raisin Cookie Bars
Yields 12 servings

Ingredients:
for the bars
 1 1/2 cups oats
3/4 cup wheat flour
1/2 teaspoon baking soda
1/8 teaspoon baking powder + 2 teaspoons (divided)
1/4 teaspoon salt
1/4 cup melted Earth Balance
1/4 cup melted coconut oil
3/4 cup packed light brown sugar
2 Tablespoons water
1 Tablespoon sunflower sunflower seed oil
1/2 teaspoon vanilla extract
3/4 cup raisins

for the glaze
confectioners sugar
Vanilla Almond Milk
Vanilla Extract
2 Tablespoons Earth Balance or Coconut Oil

Directions:

For the bars:
1. Preheat oven to 350 degrees (F).  Line an 8 inch X 8 inch baking pan with parchment paper so that it overlaps the sides and set aside.
2. In a small mixing bowl stir together the oats, flour, baking soda, 1/8 teaspoon baking powder and salt.
3. In a small bowl mix the  2 Tablespoons water, 1 Tablespoon sunflower sunflower seed oil, and 2 teaspoons of baking powder and let sit.
4. In a large mixing bowl (or standing mixer) cream the Earth Balance and 1/4 cup coconut oil for about 3 minutes on medium speed.  Add the sugar and continue beating until light and fluffy, about another 3 minutes.
5. Add the sunflower seed oil mixture and vanilla and beat, scraping down the bottom and sides of the bowl to make sure it is completely combined.
6. Add the dry ingredients and beat on low speed just until combined.  Stir in the raisins.
7. Spread the batter in the prepared baking pan and bake for 25 minutes or until the edges are brown and the middle is light  brown and set.  A toothpick will not come out clean from these bars as they will still be a bit moist in the middle.
8. Let cool completely. (This was the hardest part.)

For the glaze: 
1. Place the Earth Balance (or coconut oil) and about 1 1/2 cups of confectioners sugar in a bowl.  Using a hand mixer, mix a bit and then pour in almond milk 1 Tablespoon at a time until desired drizzling consistency is reached. You may need to add a bit more confectioners sugar, it's ok to play with the proportions.
2. Remove the bars from the pan to a cutting board.  Using a spoon, drizzle the glaze over the top and let sit until glaze has crusted over.
3.  Cut into bars and serve.

Green Lentil Borscht

We had a fantastic meal tonight. The flavors were perfect. I started with a recipe but then ventured outside of it as I usually do. The result was magnificent. And very red. Very, very red. In fact, Patrick said that this would be an excellent plant based meal to take to a Husker tail-gate. It was that red. :)

This recipe is oil free, sugar free, dairy free, nut free, gluten free, soy free, and totally plant based. Whoo hoo! That makes it a "safe" option for vegans, vegetarians, MSPI mommas and people who are gluten intolerant. Perfect.

 

Green Lentil Borscht

made 8 1/2 servings (1 cup)

Ingredients

Vegetable broth

1 medium onion (minced)

3 cloves garlic (minced)

3 medium beets (peeled and chopped)

5 small red potatoes (cleaned and chopped with skin on)

15-20 baby carrots (cleaned and chopped)

2-3 vegetable bullion cubes

3 bay leaves

2 cups cooked lentils

2 tsp dried dill

1 can diced tomato 

1 1/2 Tablespoon apple cider vinegar

salt and pepper to taste

Directions

1. Heat the vegetable broth in a large soup kettle or sauce pan over medium high heat.

2. Saute the onion until translucent.

3. Add the garlic and saute for one minute more.

4. Add the potato, carrots, and beets, 6 cups of water, bay leaves and bullion. Stir to combine.

5. Cook until the beets are tender, about 25-30 minutes, stirring occassionally.

6. Once the beets are tender, add lentils, tomatoes, and dill and cook 10-15 minutes more or until heated through.

7. Just before serving add the apple cider vinegar, salt and pepper.

8. Adjust the herbs to taste and remove the bay leaves.

9. Serve topped with a nut based cream sauce.

NOTE: You could certainly use uncooked lentils in this recipe as well. Add them in at step 4 with the root vegetables. They should take about the same time to cook as the beets. I used precooked lentils because I typically cook a large quantity of lentils or black beans at one time and freeze them in portions so I have them ready to go into recipes. Lentils have a 1:2 1/2 or 3 cup ratio so use approximately 1 cup dry lentils for similar proportions above.

 My 3 year old insisted that his truck needed to be part of the photo shoot. I think it is a nice touch, don't you?

Dairy free "sour cream"

This nut based "cream" sauce mimics sour cream quite well. I serve it with tacos, soups, as the base for dips, in wraps and burritos and anywhere else sour cream is called for. The trick is to plan ahead in order to allow time to soak the cashews as well as to use a good blender to get the creamy consistency. Neglecting either of these will still give you a good tasting condiment but will most likely result in a different texture.

Dairy Free "Sour Cream"

Ingredients

1 cup cashews (presoaked for at least 4 hours)

Juice of one lemon

1/4 teaspoon of Himalayan sea salt or to taste

1/4 cup water

Directions

1. Process cashews, lemon juice and salt until well combined.

2. Add water little by little and process until desired consistency.

3. Continue to blend until lite and fluffy.