Monthly Archives: August 2011

Mini Lemon Pie’s

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A high school classmate of mine tried my mini key lime pies and said she wished there was a recipe for lemon pies. Well ask and you shall receive Kate! This recipe is a combination of a raw lemon bar recipe with the crust of the indoor s’mores that I made a few weeks ago. If you want to make it completely raw you can use the crust recipe I used in the mini key lime pies, I just love the combination of graham cracker and lemon.

Ingredients

Filling

  • 3 cups of raw cashews (soaked in water for several hours before)
  • 3/4 cup of fresh Lemon juice
  • 3/4 cup of Agave nectar
  • 3/4 cup of coconut oil
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1/2 cup of water
  • Optional: raspberries for garnish

Crust

  • 9 graham crackers
  • 1 cup of slow cooked oats
  • 6 Tbsp NuStevia (or regular sugar)
  • 4 Tbsp butter (you can also use applesauce)
  • 6 Tbsp plain Greek yogurt
  • 1/4 tsp of salt
  • 1 Tbsp of vanilla extract

Directions

Crust

1. Preheat your oven to 350º and grease a muffin pan.*

2. In a food processor mix together the graham crackers and oats until they are finely ground. Add in the rest of the ingredients and blend until a moist crumb forms. Stop once it starts to form a dough. Use a muffin pan and press the mixture into each cup just so it fills the bottom, you can make this as think or as thin as you like. Bake for about 15 minutes.

Filling

1. Add all of the ingredients in your food processor and mix adding the water slowly so it gets to the desired consistency (it should be creamy, not too runny). Pour mixture into muffin tins and freeze for a few hours or until firm.

** I would consider using aluminum muffin cups because getting them out of the muffin pan was not easy. I had to warm it in a bath of warm water in the sink and beat them out, then refreeze them so I could cut them to look nice.

(Don’t mind my horrendous manicure….)

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Coconut banana bread with lime glaze

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Happy Monday! I hope everyone had a great weekend. I did a lot of cooking and…I went skydiving!!! It was unbelievable, if you haven’t done it, you should definitely add it to your bucket list.


On to the food. I have been meaning to make this recipe for a while and I’m so glad I finally got around to it this weekend. I love banana bread but I wanted something a little different, so this is ‘nana bread with a twist. Original recipe from Not the Normal Teenage Fare.

Coconut Banana Bread with Lime Glaze:

  • 2  cups  whole wheat pastry flour
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2 to 3/4 cup  NuStevia (or regular sugar)
  • 1/4  cup  butter, softened (can also use applesauce to make it healthier, I used half butter, half applesauce – compromise…)
  • 2  large eggs
  • 3 medium ripe banana
  • 1/4  cup  plain low-fat yogurt or greek yogurt
  • 2  tablespoons  fruit juice (any flavor)
  • 1/2  teaspoon  vanilla extract
  • 1/2 teaspoon coconut extract (optional – I didn’t have this)
  • 1/2  cup  flaked sweetened coconut (toasted)
  • Cooking spray
  • 1/2  cup  powdered sugar
  • 1 1/2  tablespoons  fresh lime juice (I needed more than this)
  • Optional – boys drinking beer in the background….they wouldn’t move haha

Directions

1. Preheat oven to 350°.

2. Combine the flour, baking soda, and salt, stirring with a whisk to combine.

3. Place NuStevia (or sugar) and butter (or alternative) in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).

4. Add the eggs, one at a time, beating well after each addition.

5. Add banana, yogurt, juice, coconut extract, and vanilla; beat until blended.

6. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup toasted coconut.

7. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

8. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.

9. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread (mine wasn’t working though so I nuked it in the microwave for about 15 seconds and then drizzled.) Cool bread completely on wire rack.

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Rosemary socca with artichoke hearts and sun-dried tomatoes

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I am no longer following a strict vegan diet (details here if you don’t know what I am talking about) but one of the best things I learned from the experience was a completely new way to cook. I learned to cook without the entire meal revolving solely around a meat. I also learned that my body really likes the vegan diet, and while it is not conducive for my lifestyle, I like to include at least one or two vegan meals throughout the week. I have been reading the Mighty Vegan blog religiously since I discovered it, and this is where I often get my vegan recipes from. This one seemed easy enough for me to tackle and the mixture of rosemary, sun-dried tomatoes and artichoke just really intrigued me.

Ingredients:
For Socca
2 cups of garbanzo bean flour
3 cups of warm water
2 tbsp of olive oil
2 tsp of kosher salt
1 tbsp of dried rosemary
1 tbsp coconut oil (to coat the pan)

For topping
1 tbsp of olive oil
1 yellow onion, cut in half then sliced
2-3 cloves of garlic, sliced
2 cans of artichoke hearts
1/2 jar of marinated sundried tomatoes
1 tbsp of dried basil
1 tbsp of dried oregano
salt and pepper to taste
optional: 1/3 cup of toasted pine nuts

Directions:
For Socca
Preheat the oven to 450º.

In a 9 inch, somewhat deep frying pan, add a tablespoon of coconut oil and put the pan in the oven to warm up, about 5 minutes or so. In the meantime, mix all of the ingredients together for your socca and whisk until all clumps are gone. Pour this mixture into the heated up pan and put it back into the oven, let this cook for about 30 minutes, or until it’s golden brown. Take out of the oven and let it sit for about 10 minutes.

For Marinade
In a medium saucepan heat the olive oil and add the garlic and onions. Saute until tender, about 5-7 minutes. Add in everything else and stir continually until everything looks tender and saturated.

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Have you ever made or even heard of socca? (this was totally new to me…)

What is your favorite vegetarian meal? (common, we all have at least one…)

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