Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol 

Spicy* Turmeric Pickled Cauliflower

Recipe from Chef Reilly Meehan (Instagram)
Husband-Tested in Alice’s Kitchen
Makes 2 (1 quart) Mason Jars

These spicy turmeric cauliflower pickles are just lovely. They will keep for a few weeks in the fridge.  Make a batch today so you’ll have a little flavor pop with your meals. 

1 head cauliflower (I used ½ head purple and ½ head orange.)
1¼ cup white vinegar
½ cup apple cider vinegar
¼ cup sugar
½ cup water
2 teaspoons salt
1-2 serrano peppers, sliced (I used one so that it wouldn’t be too spicy for the hubster.  You can also remove the seeds and the membranes to remove some of the heat.)
1 inch piece ginger, cut into chunks
3 cloves garlic, smashed
1 teaspoon peppercorns 
½ -1 teaspoon red pepper flakes (I used ½ teaspoon.) 
1 teaspoon ground cumin
1-2 teaspoons turmeric (I used 1 teaspoon because turmeric flavor can be a bit strong.)

Place all ingredients (except cauliflower) into a pot over medium heat and bring to a boil. Once it boils, turn to low and steep for 10 minutes.
Cut the cauliflower head into bite-sized chunks then place into a pickling jar, layering with the ginger, garlic and serrano pepper(s) from the pickling liquid. 
Pour the hot liquid over the cauliflower.  If the cauliflower is not covered with liquid, just add a bit of water to the jar until they are. Allow to sit at room temp for 30 minutes before popping on the lid. They will be ready to eat the next day and will get better the longer they “pickle” in the fridge.
Store the jars in the fridge for up to 4 weeks.
 

Savory, Southern-Style Vegan Cornbread

Recipe from My Quiet Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 10 servings

This southern-style vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter. 

Ingredients 
2½ cups stone-ground yellow cornmeal (medium grind)
1 cup gluten-free or regular all-purpose flour 
2 teaspoons baking powder
1 teaspoon baking soda
1¾-2 teaspoons Kosher salt
2 cups unsweetened, unflavored soy milk
2 Tablespoons apple cider vinegar
5 Tablespoons vegan butter, divided
3 Tablespoons maple syrup or agave
3 Tablespoons grapeseed oil or other neutral oil (I used canola.)
1 cup thawed frozen corn (roasted is especially nice) or fresh corn kernels (optional)

Instructions
Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. 
Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy. 
Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 20 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
Let the cornbread to cool in the pan for 20 minutes before slicing.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition (1 of 10 servings) Calories: 250kcal; Carbohydrates: 33g; Protein: 4.5g; Fat: 11g; Saturated Fat: 2.5g; Cholesterol: 0mg; Sodium: 555mg; Fiber: 7g; Sugar: 3g

Aquafaba Mayo (vegan)

Recipe from PlantYou
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

A simple plant-based mayo recipe ready in five minutes, using only seven ingredients. It tastes fabulous and mimics "real" mayonnaise in an amazing way. Remember to pre-soak your cashews. You can do so overnight, or in the morning before a day’s work. Aim for 8-12 hours soaking. Soaked and blended cashews are the component that gives this vegan mayo its rich, creamy texture. Additionally, cashews are an amazing source of healthy fats. Aquafaba is just the liquid in a can of chickpeas. You can use this plant-based mayo in the same ways you would use regular mayo. Enjoy it in salads, sandwiches, wraps, and dips.

Ingredients
½ cup aquafaba, could be more or less, depending on what is left from a can of chickpeas 
¾ cup cashews, soaked overnight 
1 lemon, juiced (about 2 Tablespoons)
1 teaspoon maple syrup 
1 Tablespoon apple cider vinegar 
1 teaspoon mustard (I used Dijon mustard.)
1 teaspoon salt

Instructions
In a high speed blender, combine all ingredients until smooth. 
Add warm water 1 tablespoon at a time as needed to blend. 
Transfer to the fridge and allow to thicken for at least 2 hours. 
Store in the fridge for up to one week.

(1 of 12 Servings) Calories: 49.3; Carbohydrates: 3.7g; Protein: 1.6g; Fat: 3.6g; Saturated Fat: 0.6g; Polyunsaturated Fat: 0.6g; Monounsaturated; Fat: 1.9g; Sodium: 199.6 mg; Potassium: 68.5 mg; Fiber: 0.5g; Sugar: 1.1g; Vitamin A: 2.3IU; Vitamin C: 4.8 mg; Calcium: 6.4 mg; Iron: 0.6mgs; 0 cholesterol

Notes:
• Use this vegan mayo substitute just as you would use regular mayonnaise. It’s great in a potato salad, chickpea “tuna” sandwich, or as a base for a dip.
• Taste and adjust the seasonings as you see fit. For instance, you could always add extra lemon juice for acidity, extra salt, or some nutritional yeast for a deeper flavor profile.
• Speaking of additions, this is an excellent base recipe for flavored mayo variations. You can add herbs, spices, garlic, or sriracha to make your favorite type of mayo!
• As you blend the ingredients together, you can add a little bit of warm water, no more than one tablespoon at a time, to help this healthy vegan mayonnaise come together. (I didn't need to do this.)

Pickled Beets

Makes 3 cups

Recipe from https://whitneybond.com/

Husband-Tested in Alice’s Kitchen

Pickled beets are packed with vitamins, nutrients and antioxidants. This quick-pickle refrigerator recipe is easy to prep, so you can be adding Pickled Beets to your meals in no time. I save time and trouble by steaming the beets in the Instant Pot.  (Instructions below the recipe.)

Ingredients

1 pound beets, steamed and peeled**

¾ cup apple cider vinegar

1 cup water

2 Tablespoons maple syrup

1 teaspoon salt

***See below for other additions for even more flavor.

Instructions

In a medium saucepan on the stove, bring the apple cider vinegar, water, maple syrup and salt to a boil. Whisk the mixture together and simmer for 2-3 minutes. Remove from the heat and allow it to cool for a few minutes. Pour the vinegar brine over the beets and place a lid on the container. Let the beets pickle in the vinegar mixture at room temperature for 30 minutes.

Serve immediately, or place in the refrigerator for up to 6 weeks.  I thought the pickled beets tasted more flavorful after several days in the fridge.

Notes:

To make this pickled beet recipe really easy, purchase peeled steamed beets at the grocery store. You can usually find them in the refrigerator, in the produce section, near the bagged salads and refrigerated salad dressings. This will reduce your prep time. You can also steam the beets ahead of time and store them in the refrigerator for up to 7 days before making the pickled beets.

These pickled beets will stay good in the fridge for up to 6 weeks. Label the jars with the date that you made them. Do not drain the liquid from the beets anytime during this 6 weeks. The pickling liquid is what preserves the beets and keeps them from spoiling.

After eating all of the pickled beets, don’t throw out the brining liquid! Instead, prepare and peel 6 hard boiled eggs, then add them to the brining liquid in the jar for 24 hours. Remove the eggs from the jar and make deviled eggs. The outside of the eggs will turn a bright pink color and create a visually stunning dish for Easter, picnics or parties.

**Instant Pot Steamed Beets: 

Place 1 cup of water into the Instant Pot.  Add the steamer basket.  Scrub the beets clean.  Add them to the steamer basket. If the whole beets are large, pressure cook from 20-25 minutes.  If the whole beets are small, pressure cook for 10-12 minutes. Quick release the pressure.  (If the a knife doesn’t easily pierce the beets, put the Instant Pot lid back on and pressure cook for a few more minutes.)  Use tongs to remove the beets from the Instant Pot steamer basket. Run them under cold water, then use your hands to peel the beets. (I used gloves for this task so my fingers don’t turn red.) The skin of the beets will easily slide off after they’re steamed. Once the steamed beets are cooled, dice the them into 1 inch cubes and add them to a large mason jar or smaller jars.

***You can add any of the following to enhance the flavor of the pickled beets:  (The underlined additions were the ones I used and the beets tasted really good to us.)

Bay Leaf; Fresh Garlic Slices; 1 teaspoon Black Peppercorns; Fresh Thyme; Fresh Dill; Fresh Basil; Fresh Cilantro; Red Pepper Flakes; Sliced Jalapeños; Mustard Seeds; Dill Seeds; Whole Cloves; Cinnamon Stick

Buckwheat & Oats Pancakes (Vegan)

Here you see a double batch, 
I freeze them separated by parchment squares. 
Then, come breakfast time, I pop a couple in the toaster.

Recipe from East Meets Kitchen
Husband-Tested in Alice´s Kitchen
Makes about 8 (4-inch) pancakes

I’ve been on the lookout for a more healthful pancake that tastes great too and this one fits the bill. When I do food prep, I make batches of the dry ingredients and store the dry mix in the fridge.  Then, on another prep day, I add the wet ingredients and make an entire batch of pancakes.  I store the pancakes in the fridge (or the freezer) separating them with parchment paper.  Then, when hunger strikes, I reheat them in the microwave or the toaster.  Because of the dates, the pancakes are already sweet and so there’s no need to drown the pancakes in syrup.  When served up with adzuki beans and fresh fruit (bananas, berries, apples, pears are good choices) they make a very filling breakfast.

½ cup buckwheat groats, ground (You can also use buckwheat flour.)
½ cup oatmeal, ground (You can also use oat flour.)
2 Tablespoons flaxseeds, ground into a meal
2 teaspoons baking powder 
6 soft pitted dates
1 Tablespoon black sesame seeds (optional)
1 cup soymilk 
1 Tablespoon apple cider vinegar 
1 teaspoon vanilla extract

Using a high speed blender, blend the groats and oatmeal into a flour. Add the flax meal, the baking powder and the dates.  Blend until the dates are completely ground into the dry mixture.  Set aside.
Add 1 Tablespoon apple cider vinegar to 1 cup milk to make “buttermilk.” Set aside for 10 minutes to allow it to curdle.  Add the vanilla extract to the “buttermilk.”
Pour the wet ingredients into the dry ingredients.  Add the black sesame seeds, if using.  Stir well.  Allow the batter to sit about 10 minutes to thicken before cooking.  Heat a skillet/griddle.  Spray it with a bit of oil.  Add about 1/3 cup batter to the pan.  When the bottom of the pancake browns to your liking, flip the pancake to cook the other side.
Serve with maple syrup, adzuki beans and fresh seasonal fruit or even nut/seed butter, if desired. 

Nutritional Information: (2 pancakes) 195 calories; 4.5 g total fat; 0.7 g saturated fat; 0 mg cholesterol; 38 mg sodium; 33.6 g carbohydrates; 5.2 g fiber; 11 g sugars; 6.6 g protein; 163 mg calcium; 3 mg iron; 573 mg potassium

Chocolate Cherry Cake (Vegan & Gluten Free)

Makes One 9” Cake

Recipe from From My Bowl 
Husband-Tested in Alice’s Kitchen

Oh!!  This cake!!!  It was beautiful and so delicious that everyone had a second piece!!  It looks quite fancy, but it was very easy to make.  You can make it a layer cake by doubling the ingredients.  

My friend, Juliet, the birthday girl,
getting ready to make a wish.

Ingredients:

1¼ cup (133 g) quick-cooking oats, blended into a fine flour*
⅓ cup (27 g) cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 flax “eggs” (2 tbsp ground flax + 5 Tablespoons water)
1 cup unsweetened soy milk*
½ cup (130g) unsalted almond butter
½ cup (75g) coconut sugar
1 Tablespoon apple cider vinegar
½ teaspoon vanilla extract
½ teaspoon almond extract (optional)
(I added 2 teaspoons of espresso powder to the dry ingredients as suggested by one of the reviewers.)
For the Cherry Jam:
2 cups of pitted cherries (fresh or frozen) (I used frozen.)
2 Tablespoon maple syrup or coconut sugar
⅛ teaspoon almond extract (optional)
1 Tablespoon filtered water
For Serving:
1 cup coconut whipped cream* (I whipped 1 cup of Silk Dairy Free Heavy Whipping Cream Alternative and then added ¼ cup powdered sugar + 1 teaspoon vanilla.) 
Chopped and/or shaved chocolate (optional)

Instructions:

Preheat the oven to 350F and lightly grease or spray a 9” cake pan with a neutral cooking oil.
Prepare the Wet Ingredients: Mix the ground flax together with filtered water to create a flax “egg” in a small bowl. Combine the soy milk and apple cider vinegar in the base of a medium bowl – the vinegar will curdle the milk to create a “buttermilk”. Let both mixtures sit for at least 5 minutes, then add the thickened flax egg to the larger bowl with the almond butter, coconut sugar, vanilla, and almond extracts. Whisk until well-combined.
Mix the Dry Ingredients together in a separate, larger bowl. Form a well in the center of the mixture, pour in the wet ingredients, and use a spatula to mix everything together until no clumps remain. Pour the cake batter into the cake pan and bake on the middle rack for 20-22 minutes. (If you are baking multiple cakes, bake for 23-25 minutes).
Once cooked, remove the cake from the oven and let sit in the pan for 5 minutes before loosening the edges with a butter knife and flipping onto a baking rack to let cool completely.
Make the Cherry Compote: in the meantime, add all of the ingredients of the cherry compote to a large, nonstick pan. Bring the mixture to a simmer over medium-high heat, stirring occasionally. Let the cherries cook down for 15-20 minutes, stirring occasionally. Set the compote aside and let cool completely.
Assemble the Cake: top the cake with a layer of coconut cream, then spoon the cherry compote (and extra liquid) on top. Garnish with chopped and shaved chocolate, if desired. Serve immediately – leftovers will keep in the fridge for up to 5 days.

Notes: The recipe listed above makes one cake. If you would like to create a layered cake, double all of the ingredients (compote and cream included)
Nut Allergies: replace the almond butter with tahini or sunflower butter
Coconut Whipped Cream: If you don’t want to make it yourself you can replace it with store-bought coconut whipped topping or a vanilla frosting of your choice! You can also use a super-thick coconut yogurt for a completely sugar-free option.
Other Substitutions: Almond butter can be replaced with another nut or seed butter and coconut sugar can be replaced with brown sugar or another granulated sweetener. I do not recommend replacing the soy milk* as other plant milks do not create a good “buttermilk” due to lower protein content. This recipe has not been tested with any other flours.

Macadamia Nut or Brazil Nut Ricotta Cheese (Vegan)

Recipe from Dolly and Oatmeal 

Husband-Tested in Alice’s Kitchen

Makes about 1 cup 

I’ve made this “cheese” several times now.  It’s especially nice to use as a spread on toast with a thick slice of summer tomato (see above photo.)  It has a very subtle sweet flavor from the nuts.  My husband LOVES this.  This cheese can be used in any recipe calling for traditional ricotta cheese like lasagna, pizza or any pasta dish. I like the fact that as long as I have nuts in my fridge, I can easily whip this up instead of running to the grocery store.  

1 cup Macadamia nuts or Brazil nuts (Soak the nuts in water overnight to soften.)

1 1/2 Tablespoons Nutritional Yeast

2 teaspoons Apple Cider Vinegar

1 1/2 teaspoons Fresh Lemon Juice

2 teaspoons Mellow White Miso Paste

2 cloves peeled Garlic 

8-10 Tablespoons Water

1/4 teaspoon Sea Salt or Kosher Salt

Drain and rinse the soaked nuts.  Place them in a high speed blender.  Add the nutritional yeast, vinegar, lemon juice, miso, and garlic.  Blend on high, scraping down the sides of the blender.  Then add the water one Tablespoon at a time until you get the consistency you wish.  Season with the salt.  Store the ricotta cheese in an airtight container until ready to serve.

To make the delicious dish pictured (adapted from a recipe found at Eating Well, add about 1 Tablespoon pesto and 1-2 Tablespoons Parmesan cheese to the ricotta cheese and stir well.  Spiralize 1 to 2 zucchini or summer squash.  Toss the zucchini with a bit of olive oil.  Sprinkle with salt and pepper.  Place in little “nests” on a parchment lined baking sheet.  Dollop some of the ricotta cheese over the top of the nests.  Place the baking sheet under the broiler for about 5 minutes (watch carefully so they don’t burn) or until toasty brown.  

Optional for Serving: Vegan Parmesan Cheese and/or Pesto

Pictured above is an adaptation of No-Bake Summer Lasagna.  I used the Macadamia Nut Ricotta Cheese instead of dairy ricotta.  I also used whole-grain noodles instead of lasagna noodles.  Yum!

Macadamia Nut or Brazil Nut Ricotta (Vegan)

 

Recipe from dollyandoatmeal.com

Husband Tested in Alice's Kitchen

Makes about 1 cup

Whether you eat dairy or not, this vegan ricotta "cheese" is pretty marvelous and very easy to make.  Use it as a spread on toast with summer tomatoes or in your favorite pasta dish.  

1 cup Brazil nuts or Macadamia nuts

1 1/2 Tablespoons nutritional yeast

2 teaspoons apple cider vinegar

1 1/2 teaspoons fresh lemon juice

2 teaspoons white mellow miso paste

2 cloves garlic

8-10 Tablespoons water 

1/4 teaspoon salt

Optional:

2 Tablespoons Parmesan cheese or vegan Parmesan cheese

1 teaspoon olive oil

Begin by soaking 1 cup of Brazil nuts in water overnight. (Soaking the nuts softens them up for the blender.) Then after rinsing and draining the nuts in the morning, pop them in the blender with 1 1/2 Tablespoons nutritional yeast, 2 teaspoons apple cider vinegar, 1 1/2 teaspoons fresh lemon juice, 2 teaspoons white mellow miso paste, 2 cloves garlic, 8-10 Tablespoons water, and 1/4 teaspoon sea salt. If using, add the Parmesan cheese and olive oil.  Blend this mixture for about 1 minute until smooth. 

I used 1/2 cup of the "cheese" for the pasta pictured above by I dolloping it onto some pasta along with farmers market cherry tomatoes, garlic, and a small onion, and zucchini that I sauteed along with some homemade pesto. I used the rest of the ricotta to spread on toast with thick slices of tomatoes for lunch. 

Pulled Jackfruit (Vegan)

Pulled Jackfruit stacked on corn tortillas, with vegan yogurt;
purple cabbage slaw; cherry tomatoes; avocados
served along side sweet corn and grapes.

Recipe from LazyCatKitchen

Husband-Tested in Alice's Kitchen

Makes 8-10 servings

This dinner made the husband VERY happy.  I loved it too.  It is not something to serve on a first date unless you plan to hose each other down afterwards.  Anyway, this tastes fabulous. It is so interesting to me that when prepared like this, jackfruit tastes amazingly like a pulled pork.  But no little piggy was harmed in the making of this dish. 

The thing is, this jackfruit recipe can be and should be prepared the day before you plan to serve to get optimal flavor.  The recipe below is for the jackfruit portion with suggestions about what to serve it with.  Be sure to purchase jackfruit in brine and not syrup.  I buy cans of jackfruit in brine at Trader Joe's.  

4 Tablespoons olive oil

1 medium red onion, finely diced

4 cloves garlic, minced

1 heaping teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 pinch ground cinnamon

2-3 pinches ground cloves

1 teaspoon sambal oelek (This is Indonesian chili paste that we think tastes amazing.  It can be found in the Asian section of a supermarket.  It comes in a jar.  It keeps for a long time in the fridge once open. You can substitute chili powder, if need be.)

2 Tablespoons tomato paste

2 (20 ounce) cans jackfruit in brine

4 Tablespoons soy sauce

3 Tablespoons maple syrup

1/4 teaspoon white or black pepper

2 teaspoons liquid smoke

1 Tablespoon apple cider vinegar

For the best flavor, prepare this a day in advance.  Drain and rinse the jackfruit.  (The jackfruit pieces will be triangular in shape.  The pointy part of the triangle is part of the core, perfectly edible.  You can mince this if you wish, but I don't bother.  I just pull the triangles apart into shreds.  The jackfruit will become quite tender like pulled pork once it's cooked. There are also little round seed-like pieces as well.  We eat them too.)  Shred the jackfruit pieces after rinsing in water.  Set aside.  

Heat the olive oil in a medium, heavy bottomed pan.  Saute the onion until softened and lightly caramelized.  Add the garlic and saute until fragrant. Add the cumin, smoked paprika, coriander, cinnamon, cloves to the onion mixture.  Saute for a minute or so.  Mix in the tomato and chili paste.  Now add the prepared jackfruit along with the soy sauce, maple syrup, liquid smoke, and apple cider vinegar.  Stir well.  Season with the pepper.  Simmer the mixture gently for another 10-15 minutes.  (If it gets too dry, you can add a couple of tablespoons of water.)  Turn off the heat and allow the mixture to cool to room temperature.  Place the jackfruit mixture in the fridge overnight.

Just before you are ready to assemble the tacos/sandwiches, preheat the oven to 390F.  Spread the jackfruit mixture on a parchment lined baking sheet.  Bake for 20-25 minutes or until a little browned.  

Serving suggestions:  Corn tortillas or whole-wheat flour tortillas or whole-grain hamburger buns; vegan or dairy yogurt or sour cream; purple cabbage slaw* (directions below); tomatoes; avocado chunks; Quick Pickled Red Onions; salsa; lettuces; lime wedges; cilantro; Homemade Guacamole

*Purple Cabbage Slaw:  Shred some purple cabbage into a large bowl.  Squeeze the juice of one lime over the cabbage.  Sprinkle with salt, to taste.  Massage the cabbage for about 1 minute.  It will become more limp and tender.  Add some minced cilantro, if you wish.  Set this aside or chill in the fridge until ready to serve on the tacos.

Heart “Beet” Chocolate Cake

Recipe from Healthyish via Bon Appetit

Husband-Tested in Alice’s Kitchen

Makes 1 (8-inch) round or square cake

This cake is mmmm-good and perfect with a cup of hot tea. 

Cake

4 medium beets*, scrubbed

2 Tablespoons virgin coconut oil, plus more for the pan

½ cup Dutch-process cocoa powder, plus more for the pan

1½ cups almond flour

½ teaspoon baking soda

½ teaspoon ground cinnamon

2 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

4 large eggs

1¼ cups packed brown sugar (I used Sucanat.)

1 teaspoon kosher salt

Glaze

4 oz. bittersweet chocolate, coarsely chopped (I used bittersweet chocolate chips.)

1 Tablespoon virgin coconut oil

¼ teaspoon vanilla extract

Pinch of kosher salt

Gold Luster Dust (For serving; optional)

Cake: Cook the beets in a pot of boiling unsalted water until tender, 30-40 minutes depending on size.  Drain and rinse the beets under cold water until they are cool enough to handle.  Cut off the stem ends and peel.  Cut into large pieces and add them to a blender along with 2 Tablespoons of water.  Blend until a smooth puree forms.  It should be the consistency of applesauce.  Measure out 1 cup of puree for the cake.  Reserve the remaining puree for another use. (*I used 3 large beets, one golden, and ended up with 3 cups of puree.  I froze the extra beet puree in 1-cup containers for future cakes.  The puree can also be added to smoothies.) Preheat the oven to 350F.  Line the bottom of an 8” round (or square) cake pan with parchment paper.  Grease with oil and then dust with cocoa powder, tapping out the excess.  Whisk the almond flour, baking soda, cinnamon, and remaining ½ cup cocoa powder in a medium bowl; set aside.  Heat the chocolate and remaining 2 Tablespoons oil in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until melted.  Remove the bowl from the heat.  Stir in the vinegar, vanilla, and reserved 1 cup beet puree until smooth. Set aside.  Beat the eggs, brown sugar, and salt in the large bowl of a stand mixer fitted with the whisk attachment on medium-high speed until more than tripled in volume and mixture holds a ribbon for several seconds when the beater is lifted above the batter. This will take 5-7 minutes.  Thoroughly beating the eggs is key to creating an aerated, light crumb and is a critical step when using gluten-free ingredients. Pour the chocolate-beet mixture into the egg mixture and beat on medium-low speed until combined.  Turn the mixer off and gently tip in the reserved dry ingredients.  Beat on the lowest speed, scraping down the bowl as needed, until combined. Transfer the batter to prepared pan. Bake cake until a tester inserted into the center comes out clean and the top springs back when gently pressed, 45-50 minutes.  Let the cake cool 10 minutes in the pan.  Carefully run a knife around the edges of the pan, then invert the cake onto a wire rack and allow it to cool completely before spreading with the glaze.

Glaze: Heat the chocolate, oil, vanilla, and salt in a medium heatproof bowl set over a saucepan of barely simmering water, stirring often, until the chocolate is melted.  Let cool, stirring occasionally, until the mixture is thickened and cool enough to touch, about 10-15 minutes.  Place rack with the cake over a piece of waxed paper or on a rimmed baking sheet. Pour the glaze over the center of the cake to cover the top.  Spread the glaze a bit so that it runs over the sides of the cake in dribbles.  Sprinkle with luster dust (if using).  Let sit at room temperature until the glaze is set, 2-3 hours.  Cover and store the cake at room temperature for up to 2 days.

Colorful Beet Salad with Carrot, Quinoa & Spinach

Recipe from http://cookieandkate.com

Adapted and Husband-Tested in Alice’s Kitchen

2 main meal size servings OR 4 side salad servings

We were scheduled to have a new oven and stovetop installed today, so I figured I’d better make something for dinner that I could prepare in advance and just toss together.  I had cooked quinoa in the freezer.  So, I thawed that.  I had steamed the edamame and toasted the pepitas the day prior.  The vinaigrette was made in advance too.  It took only a few minutes to shred the beet and carrots.  Then all that I had to do was put it all together and plate it.  This salad was not only a beauty, but it was absolutely delicious and full of nutrition.  (I didn’t have an avocado, but that would have taken it over the top.) This is good enough for serving at a party.  

Salad

2 cups cooked quinoa (I used multi-colored quinoa.)

1 cup cooked edamame (Follow package directions.)

1/3 toasted pepitas or toasted and chopped almonds

1 medium raw beet, peeled and shredded (I used a yellow beet.)

2 carrots, peeled and shredded

2 cups packed baby spinach or arugula, roughly chopped

1 avocado, peeled and cubed

Vinaigrette

3 Tablespoons apple cider vinegar

2 Tablespoons fresh lime juice

2 Tablespoons olive oil

1 Tablespoon minced fresh mint or cilantro

2 Tablespoons maple syrup or honey or agave nectar

½ to 1 teaspoon Dijon mustard, to taste

¼ teaspoon kosher salt

Freshly ground black pepper, to taste

Toss all the salad ingredients in a large bowl.  Drizzle with the vinaigrette.  (I didn’t use all the vinaigrette, just enough to lightly coat the salad ingredients.)  To make this vegan, use maple syrup or agave nectar.  To make this nut free, use pepitas.

How to Prepare Quinoa

1 cup uncooked quinoa

2 cups water for cooking

Cooked quinoa will keep for three or four days in the refrigerator. You can also freeze cooked quinoa. Just 1 cup of uncooked quinoa will yield almost 4 cups cooked.  Place 1 cup of uncooked quinoa in a sieve (strainer.) Quinoa has a bitter coating that must be rinsed off.  An effective method for rinsing off the bitter coating is to place the quinoa seeds in a fine-meshed strainer and run cold water over the quinoa while gently rubbing the seeds together in your hands. Place the rinsed quinoa in a saucepan and add 2 cups water. Bring the cooking liquid to a rolling boil. Turn down the heat to a simmer. Place a tight-fitting lid on the saucepan. Cook for 15 to 20 minutes. (Set a kitchen timer to 15 minutes so you won't forget to check for doneness.)  Fluff the cooked quinoa with a fork.

To toast pepitas: Place 1 cup pepitas (pumpkin seeds) on a rimmed baking sheet.  Roast at 375 until golden and fragrant, 6-8 minutes (you’ll hear them popping).  Cool completely on the baking sheet.  (Can be made ahead and stored at room temperature in an airtight container.)

Nutritional Information: (1 of 4 servings) 344 calories; 20 g fat (2.2 g sat. fat); 0 g cholesterol; 207 mg sodium; 34.7 g carbohydrates; 8 g fiber; 12.3 g sugars; 10.3 g protein