Monthly Archives: January 2014

Desserts

Lemon-Blueberry Cobbler, GF

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I love the combination of blueberries and lemon.  They are a match made in heaven.  Cobbler is one of my favorite desserts.  So it seems logical to combine it all in one dish.  

The nice part about cobbler is since it has fruit in it, it’s healthy, right?  For my family, cobbler has always been more cake-like unlike what is found in the south, which is ironic since my grandpa was from the south. 

Blueberry Cobbler
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Ingredients
  1. 1/3 cup granulated sugar
  2. 2 teaspoons lemon zest
  3. 4 cups frozen blueberries, thawed
  4. 1/4 cup coconut oil, and 1/2 cup melted and cooled slightly
  5. 1/3 cup brown rice flour
  6. 1/3 cup sorghum flour
  7. 1/4 cup potato starch
  8. 3 tablespoons tapioca starch
  9. 1/2 teaspoon xanthan gum
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon kosher salt
  12. 1-1/4 cup sugar
  13. 1-1/2 cup So Delicious Unsweetened Coconut Milk
Instructions
  1. Preheat oven to 350. In bowl of food processor, place 1/3 cup sugar and lemon zest, and pulse 5 times. With a potato masher, mash two tablespoons of lemon sugar with the blueberries in a bowl until berries are coarsely mashed. Heat 1/4 cup coconut oil in a 13" by 9" baking dish in the preheating oven until melted.
  2. In medium bowl, whisk flours, starches, xanthum gum, baking powder, salt, and sugar together. In a larger bowl, whisk in coconut milk, and 8 tablespoons of melted coconut milk. Whisk in dry ingredients until smooth; it should be the consistency of slightly thick pancake mix.
  3. Pour half of the batter into the baking dish with the oil. Spoon blueberry mixture over the batter. Top with remaining batter. Sprinkle remaining lemon sugar over the cobbler. Bake 45-55 minutes, until golden, and berries are bubbling. Let cool slightly before serving. Serve with coconut whipped cream or dairy-free ice cream.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
Main Dishes

Coconut Vegetable Korma

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It’s funny to think that 10 years ago, exotic food to my family and me  was Olive Garden (no offense).   I don’t think I knew anything about Thai cuisine or Indian cuisine or had even heard about it.  My first experience with eating Indian food happened 5 years ago at a gas station in the small town of Logan, Utah.

Yes, you read right, a gas station.

And yes, it was in Logan, Utah.

The Tandoori Oven in Logan is a tiny restaurant attached to a Sinclair Gas Station.  I discovered it while going to school at Utah State.  You wouldn’t think it by the looks of it, but the food was amazing!  I immediately fell in love the warm spices and flavors of Indian food, and wanted to try my hand at recreating it.

Coconut Vegetable Korma
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Ingredients
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 teaspoons grated fresh ginger (I use a microplane)
  4. 4 clove garlic, minced (I also use a mircoplane)
  5. 1-1/2 cup potatoes, 1/2" dice (about two large)
  6. 1-1/2 cup cauliflower florets (about half a medium head)
  7. 3 cups carrots, 1/2" dice (about 5 medium carrots)
  8. 1 jalepeno pepper, seeded and minced (or not seeded if you like heat)
  9. 1 8-ounce can unsalted tomato sauce
  10. 1/2 cup water
  11. 2 teaspoons kosher salt
  12. 1-1/2 tablespoon favorite curry powder (I like a madras style)
  13. 1 cup frozen green peas
  14. 1 red bell pepper, chopped
  15. 1 can full-fat coconut milk
  16. 1/2 bunch fresh cilantro
  17. Basmati rice, for serving
Instructions
  1. Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, jalepeno, and curry powder, and continue cooking for 1 minute, until very fragrant. Stir in potatoes, cauliflower, carrots, tomato sauce and water. Season with salt. Cover and cook over medium-low heat for 20-30 minutes, or until vegetables are tender.
  2. Stir in peas, red bell pepper, and coconut milk into the pot. Reduce heat to low, and simmer, uncovered, for 10 minutes. Garnish with cilantro and serve over rice. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
One Fine Tomato http://onefinetomato.com/
Back to what I mentioned at the beginning of the post (the part where my family’s idea of exotic food was Olive Garden).  What’s funny, is that now, when I ask my mom what she would like me to cook for her, she always requests this dish.

I also entered this in an Earth Balance Contest

Desserts

Sunflower Butter Fudge

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I saw this recipe, and knew I wanted to try it.  I tweaked a few things that I think make it easier, and more allergen-friendly. That recipe called for using a food processor, which I find a pain to clean and use when it’s just a small amount of stuff.  So I opted for just warming it over the stove, that worked fine.  While I, personally, am not allergic to peanuts, I have a niece and two nephews that are allergic to them so I wanted to see if sunflower-butter would work.  

Sunflower butter and I kind of have a love-hate relationship.  I love that it can replace peanut butter in many recipes.  I hate that it has such a strong flavor (at least the three brands I have tried do).   I try to counteract that flavor by adding other flavors: enter the cinnamon, and vanilla extract.  

And when I see cinnamon and chocolate, my mind automatically goes to mexican hot chocolate, so I decided to add just a pinch of cayenne pepper. The recipe also didn’t have enough sweetness for me, so I added 2 packets of stevia to it.  

Just so you can learn from my mistake, I will tell you why it is important to use liners or a silicon cupcake ‘tin’.  I thought I could just put them in a metal tin without liners, thinking I could just whack them out, or warm the bottom and them easily pop them out. 

Not so.

When I tried whacking it, I banged the tin so much I almost bent the tin in half.  All that effort, and just one popped out.  I tried running a toothpick around the edges, but that ended up dragging a lot of chocolate with it. I tried warming up the bottom, but because coconut oil melts easily, a ten-second water bath resulted in too much melting, and I couldn’t get them out.  What finally worked was letting them sit on the counter for a little bit and then using a spoon.  They finally popped out, but not without some carnage where the spoon was.  

Bottom line: I recommend using liners.

 

Sunflower Butter Fudge
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/2 cup coconut oil
  2. 1/2 cup sunflower butter
  3. 1/2 cup cocoa powder
  4. 1/4 cup honey
  5. 2 packets stevia
  6. 1/8 teaspoon kosher salt
  7. 1 teaspoon cinnamon
  8. 1 small pinch cayenne pepper (or to taste)
  9. 1-1/2 teaspoon vanilla extract
  10. Kosher salt, for sprinkling on top (optional)
Instructions
  1. Line mini muffin tin with liners. Mix all ingredients in a small saucepan over medium-low heat until a homogenous mixture. Using a small cookie scooper, put one scoop of the chocolate in each tin. Whack the tin on the counter a few time to flatten out the chocolate and remove air bubbles. Sprinkle a tiny amount of kosher salt over the top. Place tins in freezer until firm, about 10 minutes. Enjoy!
Adapted from Creating Naturally
Adapted from Creating Naturally
One Fine Tomato http://onefinetomato.com/
Sunflower Butter Fudge