vegan

Gluten Free Romesco Sauce

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This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe! 

I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too! 

Romesco Sauce: 

Adapted from Food & Wine Magazine

3 large dried ancho chilies (stems and seeds removed

1 cup sundried tomatoes (not oil packed, just dried) 

1 heaping cup grape tomatoes

1/4 cup + 2 tablespoons extra virgin olive oil

6 tortillas cut into triangles

6 large garlic cloves, cut in half

1/2 cup almonds

1/4 cup hazelnuts

1 teaspoon sweet paprika

2 tablespoons red wine vinegar

Kosher salt and pepper to taste

1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it. 

2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool. 

3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan. 

4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil. 

5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles  & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth. 

6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process. 

7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right. 

Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!! 

 

Coffee & Cacao Granola

coffee and cacao granola

Ah! Breakfast really is my most favorite meal of the day! I absolutely love to eat and love food, so along my health journey this year I have looked for ways to creatively make all of my meals very healthy but at the same time very interesting and pleasing to the palate. I believe this is the way that we will eat healthy. Our eyes and our tastes must be happy at each meal. Each dish must evoke joy in its presence at the table. This is living! 

Coffee is something that really wakes you up not only with the caffeine but with the strong flavors. That is why I was attracted to the original recipe in Food and Wine magazine that this granola is based on. This granola has a wonderful combination of the pungent taste of coffee, the yummy flavor of cacao and the kosher salt really keeps your taste buds going back for more! 

I added in some almond flour for some additional protein to this recipe and also I love the combination of the coconut sugar and the maple syrup. This granola is not cloyingly sweet like most are. It has a balance of flavors that intrigue the palate and go perfectly with the tang of yogurt and the sweetness of fruit to make an amazing start to your day! 

I hope that you make a batch of this granola and enjoy it to start your day or make it for a friend for a lovely gift. I plan on giving this away to my friends and meal clients this week. Enjoy! 

Coffee and Cacao Granola: 

Adapted from a Food and Wine recipe, May 2017

7 1/2 cups gluten free rolled oats

1/2 cup finely ground coffee or decaf coffee

1/2 cup coconut sugar

1/3 cup gluten free flour mix

1/4 cup almond flour

1/4 cup cacao powder (or plain cocoa powder)

1/2 teaspoon kosher salt

2 sticks vegan margarine- cut into small pieces and frozen on plate (I like to use Earth Balance) 

1/3 cup pure maple syrup

1/2 cup brewed coffee (cold) 

1/4 cup molasses

1. Heat the oven to 350F. 

2. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. 

3. In a large bowl toss together the rolled oats, coffee, coconut sugar, gluten free flour mix, almond flour, cacao powder and kosher salt. 

4. Mix in the small pieces of frozen vegan margarine. Make sure they are evenly distributed and coat all of the mixture. 

5. Stir in the maple syrup, coffee and molasses. Make sure all of the dry ingredients are evenly coated. 

6. Spread the mixture out evenly between the two baking sheets. 

7. Bake the granola for around 30 minutes. Stop to stir every 10 minutes. Make sure it is crisp. 

8. Cool completely before serving. Store in a zip lock bag or a glass jar or container with a lid. 

Serve with yogurt and fruit. I also like to make a breakfast with cut up fruit, put yogurt or coconut yogurt on top, then nut butter, then this granola! Yummy!! 

Enjoy! 

 

 

Gluten Free Rotini Spring Green Salad

gluten free rotini spring green salad

Ah! As I write this on March 21st, 2017 it is officially the first day of spring! It is a bit cloudy outside but flowers are coming up and green leaves are appearing! 

This salad really reminds me of the bright spring green colors outside right now. I just love how flavorful this salad is and how many healthy greens it has for you. I just love finding lots of new ways to add more greens into my daily diet. I have started putting out 4 green cards every day to remind me to eat 4 green vegetables per day. It is really working! 

I hope that you enjoy getting in your greens with this lovely salad. I will be serving it with my barbecue chicken meal on my Josephine menu in April. 

Enjoy and have an amazing day! 

Rotini Spring Green Salad: 

Makes 4-6 servings

3 cups baby spinach

1 cup fresh basil

2 cloves garlic

1/2 cup olive oil

1/2 teaspoon salt (add more to taste) 

1/4 teaspoon freshly ground black pepper

1/2 cup almonds

8 oz of cooked gluten free rotini pasta ( I like to use a pasta with corn in it that holds up well)

1 can drained artichoke hearts, chopped

1 2.25 oz. can sliced olives, drained

1. Cook the rotini according to the package directions, drain and let cool. 

2. In a food processor or blender combine the spinach, basil, garlic. Pulse until finely chopped. 

3. Add in olive oil while pulsing. Then, add salt and pepper to taste. 

4. Toss the cooled rotini pasta with the spinach-basil mixture, artichokes and olives. Chill in the refrigerator for 1-2 hours to let the flavors meld. Check the salt and pepper levels before serving. 

Enjoy! 

With Care,

Trista

 

 

 

 

 

Wilted Collard Greens Salad with Strawberries, Radishes and Honey Balsamic Dressing

wilted collard greens salad

I am on a "veggie mission!" As part of my health goal this year I am working hard to include 4 vegetable dishes into my meals each say as well as 7 large glasses of water. It's been so great for my health and I wanted to share with all of you one of the new salad recipes that I came up with as a result of my "green challenge." This one is so yummy and so pretty! I just love to play with the colors as an artist and chef! 

Have fun with this one! It is a great base for an entree! A friend of mine said that she would top this salad with grilled halibut- yum! I can also imagine shrimp, chicken or tofu on top! The possiblitities are endless. 

I hope you enjoy this recipe! 

Wilted Collard Greens Salad with Strawberries, Radishes, Honey and Balsamic Dressing

Makes 4 small servings

1 large bunch collard greens, roughly chopped ( I like the organic ones with "rainbow" stems)

2 tablespoons olive oil

salt and pepper to taste

1. Combine the collard greens with the olive oil, salt and pepper in a medium bowl. 

2. Place the collard greens on a rimmed baking sheet. 

3. Heat your oven to the "broil" setting. Broil the greens for about 2 minutes or until wilted. 

Then, after you let the collards cool slightly, add in: 

4 large strawberries, sliced thinly

2 large radishes, cut in half and sliced thinly

Then, whisk together the dressing and dress the salad. 

Dressing: 

2 tablespoons sesame oil

juice of a small lemon

1 tablespoon honey

1 teaspoon white balsamic vinegar

1/2 teaspoon kosher salt

Freshly ground pepper (about 1/4 to 1/2 teaspoon)

Whisk together in a small bowl

 

Enjoy! This is a great salad that can be enjoyed on its own or as the base for an entree salad. You may add: a cooked, sliced chicken breast to each serving, sauteed tofu or even fish or shrimp to the top!