Category: Recipes

Granola bars

Molasses Granola Bars Conquer the Snack Attack

Chef KimLeave a Comment on Molasses Granola Bars Conquer the Snack Attack

The snack monster is real, and these molasses granola bars conquer that snack attack by supporting the body’s needs with satisfying taste and healthy nutrients.  Usually when we give in to snacking we can feel like a failure afterwards.  These bars can make you feel awesome because you’re taking care of yourself and the ones you love.

You can customize these bars to suite your needs and tastes by substituting ingredients you want to include to help you reach your health goals.  Think along the lines of different kinds of dried fruits, adding nutritional powders, whether its plant protein or super food powders, adding in spices, or using almond or cashew butter in place of the tahini or maybe try switching up the molasses and using yacon syrup, coconut nectar, brown rice syrup, or honey. There are so many varieties you could make. I hope you give them a try.

Print Recipe

Molasses Granola Bars

Crunchy or chewy, you decide. These bars are full of flavor and satisfy those snack cravings.
Prep Time20 minutes
Cook Time20 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: almonds, oats, pumpkin seeds, sunflower, walnuts
Servings: 24 bars
Author: Chef Kim

Equipment

  • large mixing bowl
  • 9X13 pan,
  • parchment paper,
  • saucepan,
  • Spatula
  • rolling pin, optional

Ingredients

Dry Ingredients

  • 2 cups chopped raw nuts walnuts, pecans, almonds or sunflower/pumpkin seeds (mixture)
  • 2 cup gluten free old fashioned oats
  • 1 ½ cup gluten free crispy rice
  • 1 cup dried fruit raisins, cherries, chopped dates or apricots or mixture
  • ½ cup flax hemp or sesame seeds
  • ½ cup kale chips crushed (optional- add a nice nutritional punch)

Wet Ingredients

  • ¾ cup molasses or maple syrup or mix both
  • 3 tablespoons coconut sugar
  • 1 tablespoons coconut oil
  • 2 tablespoons tahini sesame butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt

For Savory bars;

  • 1/4 tsp cayenne pepper
  • 1 tsp fresh cut herb: thyme or rosemary

Instructions

  • Prepare a 9x13 baking dish by lining it with parchment paper, extending the paper over the edges. Have that close and ready.
  • In a large mixing bowl, combine the dry ingredients: nuts/seeds, oats, crispy rice, dried fruit, flax/hemp/sesame and kale chips, if using.
  • In a small saucepan, combine the wet ingredients: coconut oil, tahini, molasses/maple syrup, coconut sugar, vanilla, salt and herbs, if making savory bars.
  • Bring to a boil over medium heat, reduce heat to low and simmer for 3 minutes, while stirring constantly. It should be bubbling as you stir.
  • Being careful not to burn yourself, pour into the oat mixture and stir quickly to coat everything.
  • Transfer mixture to the prepared pan and use another sheet of parchment to cover mixture and press the mixture evenly into the pan. It is also effective to use the flat bottom of a measuring cup or rolling pin to evenly press down the mixture.
  • For chewy bars, place pan in the refrigerator to chill.
  • When completely cooled, cut and store refrigerated for two weeks. Freeze for longer life and individually wrap for a quick snack to grab on the go.
  • For crispy bars, bake at 350 degrees for 20 minutes. Cool and cut into bars.
zucchini soup

Cool Zucchini Soup

Chef KimLeave a Comment on Cool Zucchini Soup

Right now, I am harvesting zucchinis everyday and have a lot to use. This is a great recipe that uses about three decent sized zucchinis. Its fresh and cooling for those hot summer nights. And super easy to just blend together.

Zucchini is one of those foods that’s pretty mild, so don’t be afraid to use those herbs and spices to enhance the flavor. It also makes a good replacement for oil in blended dressings because it adds body without the fat. This soup is even good without the oil and avocado if you prefer to lower the fat content, but you will lose some of the creaminess and mouthfeel that fat brings to the recipe. And don’t forget that zucchini makes a great pasta substitute, just spiralize or use a peeler to make noodles and then top it with pesto or marinara.

Zucchini has a variety of beneficial nutrients including: vitamins, minerals and antioxidants. One cup has 40% of the recommended vitamin A, which supports eye health and immune system. It is also rich in fiber and water, both help with gut function and benefit the microflora which in turn benefits our immune response.

So if you have a garden or CSA with zucchini in season, give this recipe a try and let me know how you like it. Another way to make it even more delightful on hot summer days is to dice a mango and add it to each serving bowl. the mango a curry play off each other and the juicy fresh and light flavor of the mango cools and brightens each bite.

zucchini soup
Print Recipe

Cool Zucchini Soup (Raw, DF, GF, NutFree)

A delicious use of zucchini, this cooling soup is wonderful on a warm day. No need to turn on the stove.
Prep Time15 minutes
Course: Appetizer, Main Course
Keyword: creamy soup, dairy free, gluten free,, nut free, zucchini
Author: Chef Kim

Equipment

  • Vita-mix or bender

Ingredients

  • 1 ½ cup water or oat milk Or add 1/4 cup oats to water
  • 2 cups zucchini roughly chopped
  • 2 stalks of celery
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 2 tsp white miso
  • 2 cloves garlic
  • 1 tsp curry powder
  • ½ tsp sea salt
  • Dash cayenne
  • 1 avocado
  • extra olive oil for drizzle optional
  • 1 zucchini finely diced or spiralized for texture

Instructions

  • Blend all ingredients except avocado and diced zucchini until smooth. Add avocado and blend again until creamy and emulsified. If you want warm soup, a Vita-mix on high for two minutes will warm it. Or gently warm on the stove over medium low heat. Pour into bowls and top with diced zucchini and optional oil drizzle.
  • Variation: Omit curry and substitute 2 Tbs fresh dill (2 tsp. dry).

Notes

Try these as a topper to add variety and flavor: diced mango, thinly sliced radish, micro greens or sprouts.
Apple berry rhubarb crisp

Apple Berry Rhubarb Crisp for Your Health

Chef KimLeave a Comment on Apple Berry Rhubarb Crisp for Your Health

I love to welcome summer in with the satisfying flavors of berries and rhubarb.  This Apple berry rhubarb crisp is a quick and easy way to showcase those flavors and enjoy the seasonal harvest. But here’s a side note, when berries ripen and rhubarb matures, I will freeze what I can so I have a stash.  That way, when warm desserts and breakfast options are what I’m craving mid-winter, I have some tucked away and ready so I can enjoy and bake this fruit & berry crisp anytime.

If you grow your own strawberries and rhubarb or have a neighbor who does, this is a great recipe to use when you harvest or as a food gift.  For a special presentation, scoop into glasses and top with a dollop of banana nice cream.

Is this good for you? Absolutely! Berries are on the top of the list when it comes to phytonutrients and along with rhubarb  they posess anthocyanins which are flavonoids that act as antioxidants and show anti-cancer activity. They reduce oxidative stress and help with reducing inflammation which leads to all kinds of disease.

Apples add their own mix of nutrients into the dessert along with iron, protein and fiber found in the oats. I just love the crunch!

The sweetener in the recipe can be substituted with monk fruit or honey. For additional information about swapping sweeteners see this Post.
I do think this is an appropriate breakfast as well as dessert. You could always add a little plant yogurt to it to give it a breakfast feel.  Fruit is beneficial to health so add some to your day to reach the recommended servings, dig in!

Apple berry rhubarb crisp
Print Recipe

Apple Berry Rhubarb Crisp

This tangy sweet dessert with crispy topping is sure to please!
Prep Time15 minutes
Cook Time1 hour
Course: Breakfast, Dessert
Cuisine: American
Servings: 6
Author: Chef Kim

Equipment

  • 8X8 or 7x11 baking pan

Ingredients

Topping

  • 1 ½ cups rolled oats
  • ½ cup walnuts, chopped
  • ¼ cup coconut sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons vegan butter or more coconut oil
  • 2 tablespoons gluten free flour
  • ½ teaspoon cinnamon

Filling

  • 2 large apples peeled and sliced
  • 2 stalks rhubarb sliced ¼ in thick
  • 2 cup mixed fresh or frozen berries
  • 2 tablespoons coconut sugar

Instructions

For the topping:

  • In a medium mixing bowl, combine the oats, flour, walnuts, sugar and cinnamon.
  • Melt the coconut oil and vegan butter and pour over oat mixture stirring to combine.

For the filling:

  • Preheat oven to 350 degrees. Lightly oil a 9x11 glass baking pan with a bit of coconut oil or spray.
  • Peel and slice apples and add to the pan.
  • Slice the rhubarb and add to the pan
  • Measure and add the mixed berries to the pan.
  • Sprinkle the coconut sugar over the fruit and lightly mix with a spatula.
  • cover the fruit with the oat mixture, pressing down gently to set it in place.
  • Bake for 45 minutes to 1 hour until fruit is soft and topping is crisp.
  • Serve with banana nice cream and enjoy!
Truffles

Valentine Truffles for your Heart

Chef KimLeave a Comment on Valentine Truffles for your Heart

February is Heart Health Month during which Valentine’s Day is celebrated. Too bad Valentine’s Day does not focus on the physical health of your heart. Instead we find the opposite with the rise in blood sugar and inflammation resulting from all the chocolate and candy that is consumed. I don’t want to cancel Valentines, but rather give you a recipe for Valentine Truffles that are good for your heart. These plant based treats are sure to please. However, moderation still applies.

Valentine Truffles are made with:
  • Avocados – a good fat for the body, good source of fiber, vitamin K, C and folate
  • Raw cacao powder – rich in antioxidants and help with inflammation, a good source of iron, protein and magnesium
  • Berries – rich in antioxidants, excellent source of vitamin C, fiber and manganese

The avocado makes a lusciously smooth chocolate filling surrounded by a crispy cacao coating. To add texture stir cacao nibs or chopped nuts into the filling or sprinkle over the coating before it sets.

For another chocolate Valentine treat try these Mocha Energy Love Bites

 

Give these a try and gift your special someone a heart healthy truffle that says you care!

Truffles
Print Recipe

Valentine Truffle

A luscious cacao filling surrounded by a crispy chocolate shell.
Prep Time25 minutes
Chill time1 hour
Course: Dessert
Cuisine: American
Keyword: avocado, cacao, strawberries
Author: Chef Kim

Equipment

  • blender

Ingredients

For the filling

  • 1/2 cup strawberries or use 1/4 cfreeze dried berry powder
  • 2 avocados
  • 1/4 cup coconut cream solids from a can of full fat coconut milk
  • 1/3 cup raw cacao powder
  • 3 Tbsp maple syrup
  • 2 pinches stevia powder or a dropper (optional)
  • 1 Tbsp almond butter, cashew or tahini butter
  • 1/2 tsp coconut aminos or tamari substitute 1/4 tsp sea salt

For the coating

  • 1/3 cup maple syrup, coconut syrup or yacon syrup
  • 1/2 cup cacao powder
  • 1/4 Cup virgin coconut oil
  • 3 Tbsp cacao butter, grated or more coconut oil
  • 1/2 tsp vanilla extract
  • berry powder for garnish optional

Instructions

For the filling

  • Add berries to a blender and puree.
  • To the puree, add the avocado, coconut cream and cacao powder and blend well, stopping and scraping down sides when needed.
  • Next, add in the sweeteners, nut butter and aminos or salt. Blend well.
  • Transfer mixture to a small bowl. Line a cookie sheet with parchment paper.
  • Use a small scoop or tablespoon to portion the filling into small dollops on the parchment paper.
  • Place cookie sheet in the freezer while you make the coating.

For the coating

  • Melt the coconut oil and cacao butter in a bowl in a warm oven or over boiling water. Whisk to melt evenly.
  • Add the liquid sweetener you're using along with the cacao powder and vanilla and whisk together until its shiny and smooth.

Assembly

  • Remove filling from the freezer when its firm to the touch.
  • You can dip the filling balls in the cacao coating, and place back on the parchment paper.
  • To garnish each truffle, sprinkle with a pinch of berry powder. This is optional.
  • Or you can drizzle the cacao coating over the filling, chill them to set the coating, turn them over and drizzle again to completely cover them in chocolate.
  • Chill until ready to serve.

Notes

Freeze dried berry powder can be found online at nuts.com or you can crush the freeze dried berries found in packages in the grocery store, usually located by the raisins. 

 

This Rich Chocolate Silk Pie is Easy Peasy

Chef KimLeave a Comment on This Rich Chocolate Silk Pie is Easy Peasy

Do you crave silky chocolate richness? Sometimes I just need a bite of chocolate to satisfy. Well this rich chocolate silk pie is quick and easy to put together and full of satisfying plant protein instead of simple carbs. You will feel the difference after eating this dessert compared to one filled will butter, cream, sugar and flour.

Once you gather your ingredients, it only takes about 15 minutes to put together. Then it chills for a couple hours to set. So it’s a perfect dessert to make a head.

The crust is a combination of nuts and oats, but you could easily substitute sunflower seeds or all oats for it to be nut free, or all nut or seeds for for it to be grain free.

The filling uses melted chocolate chips, for dairy and nut allergy choose chocolate like good life, but your favorite chocolate chips/bar can be substituted. I prefer the bitter sweet or 70+% organic cocoa bars. To control the amount of sugar usually found in chocolate chips, you can use cacao powder, coconut sugar, monk fruit or maple syrup as a substitute. The bulk of the filling is avocado and organic silken tofu. Only use organic tofu, as soy is one of the largest GMO crops. And if soy is an allergen, this can be made using only avocado.

When I serve this pie, I like to add sliced bananas and coconut whip cream just before serving to keep the bananas from browning. Another idea is adding sliced strawberries on top or as a layer over the crust before adding the chocolate filling. This would make a decadent Valentine’s Day dessert! Are you ready to make it yet? You can skip the whip cream and serve with this yummy ice cream.

Let me know what you think and send me some pics if you give it a try. I hope you enjoy it.

Print Recipe

Rich Chocolate Silk Pie (plant based)

Quick and easy, rich and delicious!
Prep Time30 minutes
Course: Dessert
Cuisine: American
Author: Chef Kim

Equipment

Ingredients

Crust

  • 1 cup raw pecans sub other nuts or sunflower seeds
  • 3/4 cup Old fashioned oats
  • 2 tbsp coconut or date sugar
  • 1 1/2 tbsp coconut oil
  • 1/4 tsp sea salt
  • 1 tbsp water

Filling

  • 2 1/2 cups vegan dark chocolate chips melted
  • 1 cup avocado Fresh or frozen, thawed
  • 1 box organic silken tofu (shelf stable pack) soft or firm
  • 1 tsp vanilla
  • pinch salt
  • 1 pint strawberries (optional)
  • 2 bananas (optional)

Whip cream

  • 1 can full fat coconut milk or cream
  • 1 tsp vanilla
  • 1 tbsp Organic cane sugar or monk fruit

Instructions

For the crust

  • Combine nuts and oats and sugar in a food processor and pulse to a coarse meal texture.
  • Add the coconut oil and pulse to incorporate.
  • Add water and pulse until mixture begins to stick together.
  • Transfer to a 8-9 in pie pan and press into the bottom with a slight edge up the side of the pan.

For the filling

  • Melt the chocolate chips, by placing in a small glass baking dish in a preheated 300 degree oven or toaster oven. Or in a bowl over a pan of boiling water. *see note below to substitute.
  • wipe out any crumbs from the food processor and add the tofu and avocado. Turn on and blend until smooth.
  • Add the vanilla, salt and melted chocolate and blend again until the chocolate is evenly combined, scraping down the sides when necessary.
  • If using strawberries, wash and slice them making a layer over the crust. If using bananas, I recommend waiting until you serve to put slices on top of the pie.
  • Transfer filling to crust and smooth evenly. Chill for at least two hours.

For the whip cream

  • Chill the can of coconut milk for at least an hour.
  • Open can and scoop out the solid cream into a bowl, reserving the liquid to add to smoothies or soups.
  • To the cream add vanilla and sugar. Whisk or beat using a hand mixer.
  • Chill until ready to serve.

Notes

To use cacao powder instead of chocolate chips, add 1/2 cup cacao powder and 1/3 cup of maple syrup, coconut sugar or monk fruit/erythritol blend to the tofu avocado in the food processor. This will result in a softer filling that doesn’t firm up as much as using the chips. But it’s still delicious! Be sure to taste the filling to adjust the cacao and sweetness, if needed, before pouring it into the crust.
Squash lasagna

Winter Squash Lasagna for Everyone

Chef KimLeave a Comment on Winter Squash Lasagna for Everyone

Lasagna is one of those foods not everyone can enjoy. Traditionally, it’s laden with multiple kinds of cheese and a rich meat sauce. But this vegan squash lasagna hits the spot with deliciousness that comes from creamy sweet winter squash and white sauce made from cauliflower that rivals traditional béchamel. This squash lasagna makes a beautiful winter entree or side dish. Enjoy layers of lasagna noodles (gf if desired), winter squash purée, creamed kale and cauliflower white sauce smothering each layer.

The cauliflower white sauce is versatile and can be used in multiple ways. So keep the recipe handy. Try it as Alfredo sauce over veggie pasta, poured over potatoes and baked for a mock scalloped potato dish, mixed with greens for a creamed green side, or thinned with more broth and eaten as a soup and top it with croutons.

You can definitely change up the layers, such as using spinach instead of the kale. Or add sautéed mushrooms and sage or even substituting the lasagna pasta for sliced celery root, zucchini or sweet potatoes.

This is a hearty side dish or filling as a entree if served with a green salad. It brings the fall and winter flavors together for a nourishing yet yummy meal. I think it’s comfort food.

Let me know if you give it a try.

Squash lasagna
Print Recipe

Winter Squash Lasagna

A delicious way to use squash and try a new twist on pasta
Prep Time1 hour
Cook Time35 minutes
Course: Main Course
Cuisine: American
Keyword: cauliflower, kale, lasagna, winter squash
Servings: 6
Author: Chef Kim

Ingredients

  • 1 3 lb butternut or kabocha squash
  • 1 head cauliflower 4 cups florets
  • 1 cup yellow onion cut into quarters
  • 3 cloves garlic
  • 1/2 cup water
  • 1-2 cups vegetable broth
  • 1 cup almond or oat milk
  • 1/3 cup cashews or hemp seeds
  • 2 tbsp nutritional yeast
  • 1 tbsp white miso Or substitute coconut aminos
  • 1 bunch kale
  • 1 red onion
  • 2 tsp thyme chopped
  • 2 tsp rosemary chopped
  • salt & pepper
  • 1 box lasagna noodles
  • 1/2 cup sliced almonds optional

Instructions

Prepare the Squash

  • Preheat oven to 375. Cut squash in half, remove seeds and place cut side down on a baking sheet.
  • Bake for 30-45 minutes, until knife is easily inserted through the squash. Remove from oven and let cool.
  • Scoop flesh from the squash skins and place in a bowl. Mix well the evenly mash the squash. Season with a little salt and pepper.

Prepare white sauce

  • While the squash is cooking, combine the cauliflower florets, yellow onion, garlic and water in a medium sauce pan. Cover the pan and cook over medium heat for about 15 minutes, until cauliflower is very tender.
  • Transfer pot contents to a blender and add cashews or hemp seeds, 1 cup of vegetable broth, the nutritional yeast and miso. Blend on low to combine gradually increasing speed. Stop, scrape the sides of container and add 1 cup of plant milk. Blend again until smooth.
  • You may need to add more broth to thin the sauce to reach a creamy yet pourable consistency.

Prepare noodles

  • Wile the squash is cooking, add noodles to boiling salted water and cook according to package directions. Strain and cool by separating noodles around the edge of a strainer.
    You may also use oven ready pasta noodles, no boiling required.
    If substituting sliced zucchini, celery root or sweet potatoes, slice thin and slightly overlap when making layers.

Preparing kale

  • Thinly slice the red onion and sauté in large skillet with a splash of olive oil over medium heat.
  • While onion is cooking, remove the kale leaves from the stems. Layer the leaves and roll up. Thinly cut the roll crosswise making kale shreds.
  • Add the sliced kale to the onions and cook until wilted and bright green. Stir to cook evenly.
  • When kale is softened, turn off heat and add a cup of the white sauce, stir to combine.

Assemble

  • In a 9x11 baking dish, pour 1/2 cup of white sauce in the bottom and spread evenly. Over the sauce place a layer of lasagna noodles or thinly sliced vegetables, slightly overlapping each other.
  • Over the noodles, layer a 2cups of the mashed squash. Sprinkle with ground pepper and a pinch of thyme and Rosemary. Pour a cup of white sauce evenly over the squash followed by another layer of noodles.
  • Over these noodles, add 1/2 the kale and onion mixture, spread evenly. Cover with another layer of noodles.
  • Repeat with squash sprinkled with pepper and herbs and covered with white sauce, followed by noodles, remaining kale mixture, a little sauce, final layer of noodles, covered with white sauce.
  • This can be made ahead and frozen or kept refrigerated for a day before baking.
  • Bake at 350 for 45 minutes, until a knife can easily penetrate all a layers. Sprinkle with sliced almonds, half way through baking.
  • Serve right out of the oven.
    You can also make portions for weekly lunches or dinners. Allow to cool and then cut into portions, separate into individual containers, refrigerate or freeze.

Notes

The pasta noodles can be substituted with thinly sliced zucchini, sweet potatoes, or celery root.
Any winter squash can be used in this recipe, you need about 4 cups mashed. I’m sure canned pumpkin would also be good.
 
Hot herb cider

When the weather turns chilly…Hot Herb Cider

Chef KimLeave a Comment on When the weather turns chilly…Hot Herb Cider

When the weather turns chilly, turn to this Warm Herb Cider to warm your hands and give your immune system a little boost.

This cider comes together with some common herbs. Combine unsweetened apple cider with cranberries, fresh or dried elderberries, cinnamon and herbs to make a warm toddy that boosts the immune system and tastes wonderful. It also makes a lovely holiday drink. The benefits of the added ingredients make it desirable as a preventative for the cold and flu season.

Cranberries have been shown to improve immune response, lower blood pressure and inflammation, and prevent certain types of cancer. They are a super source of antioxidants, vitamins B & C, minerals and fiber. Incorporating cranberries into your diet through drinks like this one or added to oatmeal, smoothies or combined with orange and spices to make this relish are ways to eat more of them and add these beneficial nutrients.

Elderberries have been used for hundreds of years to ease cold, flu and respiratory symptoms and improve immune response. They are high in potassium, calcium, vitamins A & C, and fiber. Elderberries should be cooked before using. In this recipe I used dried and boil them in the cider. Elderberries are not readily available, but you might be able to find them at a fall farmers market or in the dried bulk herb section in health food stores. If not here’s an amazon link for dried elderberries I’ve used.

Ceylon cinnamon has been studied and shown to help lower blood sugar, cut risk of heart disease, is high in polyphenol antioxidants, and acts as a potent anti-inflammatory.

Rosemary is a hardy herb that is a known source of antioxidants, iron, calcium and vitamin B-6. Traditionally it’s been used to alleviate muscle pain, improve memory and concentration, boost immune and circulatory function, reduce inflammation, and improve digestion and eye health. If you don’t grow your own herbs, you can usually find fresh herbs in the produce section of the grocery store.

Thyme is another hardy Mediterranean herb that has beneficial properties and has been used over the years to improve many symptoms. Thyme has strong antimicrobial properties that are effective against infectious bacteria. It has been studied and shown to be protective against certain cancers and is affective against the overgrowth of candida. It is also helpful for acne when used as a face wash or the oil added to face cream. Try infusing water or tea with added thyme sprigs.

Give this cider a try and see hoe delicious healthy can be.

If you are looking for another warm drink, I love warm Golden Milk.

Hot herb cider
Print Recipe

Hot Herb Cider

Warming, delicious immune boosting drink.
Prep Time10 minutes
Cook Time30 minutes
Course: Drinks
Keyword: apple cider, cranberries, elderberries, immune, rosemary, thyme
Servings: 6
Author: Chef Kim

Equipment

  • pot

Ingredients

  • 4 cups unsweetened apple or cherry cider
  • 2 cups water
  • 1 cup cranberries fresh or frozen
  • 1/4 cup elderberries dried or fresh (optional)
  • 2 cinnamon sticks or 1 teaspoon of ground
  • 2 sprigs rosemary fresh (1T dried)
  • 2 sprigs thyme fresh (1 tsp dried)

Instructions

  • Combine all in a pot and bring to a boil. Turn heat to low and allow to simmer for 20 minutes.
  • Strain and serve warm. Reserve the berries and herbs*.
  • Store in a glass jar for up to a week.

Notes

The leftover chilled herb cider is nice when mixed with sparkling water and served over ice as a mocktail.
* The reserved berries and herbs can be blended together and mixed with a tablespoon or two of chia seeds and allowed to set and gel into a jam or spread and used in oatmeal, thumbprint cookies or baked goods.

 

 

Apple snacks

Tahini Caramel Dip is Perfect for Fall Snackin’

Chef KimLeave a Comment on Tahini Caramel Dip is Perfect for Fall Snackin’

The leaves on the trees have turned and all the sweet and tart apples are in season. What’s your favorite kind of apple? This time of year I think tahini caramel dip and apples make the perfect snack. Sweet, crunchy and satisfying.

Tahini caramel dip can also be used swirled into a brownie recipe, thinned and drizzled over banana nice cream or even added to a cup of joe or chai. Give it a try, I think you’ll agree it’s a recipe that delivers on taste without all the sugar found in traditional caramel.

 

Print Recipe

Tahini Caramel Dip

Perfect sweet and gooey caramel
Prep Time20 minutes
Course: Dessert
Cuisine: American
Keyword: coconut, dates, tahini
Servings: 8
Author: Chef Kim

Equipment

Ingredients

  • 8 oz (bag) shredded unsweetened coconut
  • 1 cup dates pitted and soft
  • 2-4 tbsp tahini
  • 1 tsp vanilla
  • 1/2 tsp sea salt

Instructions

  • Pour shredded coconut into a food processor, cover and turn on. Process the coconut until it starts to get creamy. This will take about 3-4 minutes.
  • When the coconut begins to come together into coconut butter, add the dates, vanilla and salt. Process again until the dates break down completely and the mixture starts looking like thick caramel.
  • Stop and scrape the sides of the container. Add 2 tablespoons of tahini and blend until completely incorporated. Stop and taste. If cloyingly sweet or not quite creamy enough, add 2 more tablespoons of the tahini.
  • Store in a sealed glass dish or jar. Can be stored at room temperature for up to two weeks. Longer in the refrigerator. Allow to come to room temperature or warm under running hot water to make it dip ready.

Notes

This dip can be thinned with water or plant milk and whisked to make a sauce or drizzle.

 

 

Pumpkin mousse shots

Pumpkin Mousse Shots Are Scary Good!

Chef KimLeave a Comment on Pumpkin Mousse Shots Are Scary Good!

Do you need a Halloween dessert? These Pumpkin Mousse Shots are scary good! You don’t have to save this recipe for Halloween, though. The mousse is perfect poured into a crust and served as pumpkin pie, or cut into pumpkin bars or try freezing it for a pumpkin ice cream, have you ever tried that?

Did you know that pumpkins were first called “pumpions” after the French “pompon”, referencing their round shape, according to the history.com, and were first cultivated in 5500 B.C. in Central America. They were taken back to Europe by explorers of the New World and incorporated into European pastries and pies. The Pilgrims would have been familiar with pumpkins and it is probable that pumpkins made an appearance in some form at the first Thanksgiving. They were most likely cooked in layers with apples and herbs. It is surprising to me, that it wasn’t until after the Civil War that pumpkin pie reached its national acclaim. In 1929, Libby began canning pumpkins which replaced the need for roasting and straining one’s own pumpkin and that lead to pumpkin pie becoming a family tradition.

This pumpkin mousse is a no-bake recipe if you use canned pumpkin. If you roast your own pumpkin and purée it, I recommend allowing the purée to sit over a strainer lined with a coffee filter or paper towel to remove some of the moisture.

You can also make this with raw pumpkin or squash. Peel and chop the raw pumpkin and place it in a blender. Blend on high to purée for about a minute. Scrape the sides of the container and blend again until smooth. Let this purée sit over a strainer to remove some of the moisture before continuing with the recipe.

Let me know how you like this, it’s easier than baking a pumpkin pie. I think it will become a family favorite.

Pumpkin mousse shots
Print Recipe

Pumpkin Mousse

Creamy Pumpkin flavor in every bite!
Prep Time20 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: dessert, mousse, pumpkin
Servings: 6
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 1/2 cups pumpkin puree cooked or raw
  • 1/2 cup date paste dates packed and blended smooth with a little water
  • 1/2 cup nut or oat milk
  • 1 teaspoon vanilla
  • 1/2 cup coconut sugar grind into a fine powder or Substitute 1/4 cup maple syrup
  • 2 teaspoons of pumpkin spice mix 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp clove
  • 1/3 cup coconut oil melted

Instructions

  • In a blender, combine the date paste, nut milk, vanilla and sweetener. Blend until smooth and completely combined. If you don’t have premade date paste, make that first in the blender, adding 1/2 cup packed, pitted dates and 2 tablespoons of water. Blend. Then add other ingredients.
  • Add in the pumpkin puree and spices, blend again to combine. Scrape down container sides and add the coconut oil. Blend until oil is incorporated and mixture is smooth, about 35 seconds.
  • Pour into serving dishes or into a prepared crust or tart shell and chill for 4 hours. This makes great shot glass desserts. Just portion into glasses and chill. Enjoy!

Notes

Pictured, are pumpkin mousse shots, with chocolate daggers. To make the chocolate daggers for garnish, melt 1/2 cup dairy free chocolate chips And spread out onto a sheet of wax paper or parchment. Roll and stick in the freezer to chill. When you unroll, the chocolate will break into shards. Garnish mousse.
Pumpkin granola w/ yogurt

Pumpkin Granola – Not Just For Breakfast!

Chef KimLeave a Comment on Pumpkin Granola – Not Just For Breakfast!

This is the time of year pumpkin and pumpkin spice are found everywhere. This pumpkin granola hits all the marks when it comes to tasty healthy breakfast, snacking or other uses.

It’s perfect for breakfast. Most mornings, I  grab a bowl of granola and yogurt along with a cup of chai in the morning. The warming spices hit the spot on these cool fall mornings. But it’s definitely great for more than just breakfast. I will, on occasion, add granola to my lunch salad, and also keep a baggie of granola with additional dried fruit added in the car for when I find myself hungry while doing errands. I also use the granola in cookies or raw power balls and definitely on top of banana nice cream, yum!

The bulk of this pumpkin granola can be oats with nuts, seeds and dried fruit or the oats can be omitted if you don’t want the grains. Remember though that oats are a great source of protein, vitamins and minerals, so if you tolerate them, find gluten free organic oats to add to this recipe.

The nut and seeds can really be any combination you like. I typically add sunflower, sesame, and pumpkin seeds and then walnuts, almonds and pecans. I like crunchy granola and adding variety increases the nutrient diversity. But you can certainly trim down the additions and stick with just seeds, or just nuts or one or two of your favorites.

Dried fruit can vary also, but with the pumpkin flavors in this granola I like dried cranberries- it just makes it all the more fall inspired.

The pumpkin binder in this granola is a combination of pumpkin purée, honey, maple syrup, molasses, pumpkin spice and a little oil. You cook this for a bit and then stir it into the oats, seeds & nuts.

 

Pumpkin granola w/ yogurt
Print Recipe

Pumpkin Granola

Fall flavors with a lot of crunch
Prep Time15 minutes
Cook Time45 minutes
Course: Breakfast, Snack
Keyword: almonds, oats, pecans, pumpkin, pumpkin seeds, sunflower, walnuts
Servings: 12
Author: Chef Kim

Ingredients

  • 4 cups gluten free oats
  • 1/2 cup walnuts chopped
  • 1/2 cup pecans chopped
  • 1/2 cup almond chopped
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pumpkin puree
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1 Tbs molasses
  • 1/2 cup water
  • 2 Tbs coconut oil grape seed or mild olive oil
  • 2 tsp pumpkin spice combine cinnamon, ginger, nutmeg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2-1 cup dried cranberries substitute dried fruit of choice

Instructions

  • Preheat the oven to 325 degrees.
    Combine the oats, nuts and seeds in a large mixing bowl. You can use whatever combination of nuts and seeds, more or less, or omitting the oats and adjusting them to the overall for a total of 6.5 cups.
  • In a small saucepan, combine the honey, maple syrup, pumpkin puree, molasses, water and oil. Bring to a simmer, stirring to combine. Let simmer for five minutes. It will foam up, so keep an eye on it and stir so that it doesn’t boil over.
  • Remove from the heat and stir in the vanilla, spice and salt.
  • Pour this over the oat & nut mixture and use a spatula or wooden spoon to stir to coat everything well.
  • Transfer the mixture onto two sheet pans. Bake for 15 minutes. Stir and bake for another 15 minutes, rotating the sheet pans on the shelves.
    The granola may be done at this point, if it’s golden brown. If not bake for an additional 15 minutes, remove and let cool. The granola crisps up as it cools.
  • When the granola has cooled, add the desired dried fruit.
    Store in an airtight container for up to a month.