vegan recipe

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!! 

 

Peanut Butter Protein Pancakes!

peanut butter protein pancakes

This Sunday I had a craving for a fancier weekend breakfast that was still healthy, so I decided to alter a recipe that I had been hanging on to for several months with the ingredients that I had on hand to create these yummy pancakes. Much to my delight they were a great hit not only with myself but with my son and husband! 

I know I have found the perfect pancake to make a huge batch of for when back to school time rolls around in another week and mornings become much busier for us! This way I can get breakfast on the table in a flash! This recipe makes around enough for serving 3 people. Feel free to double or triple this recipe in order to make enough for the whole week, I know that is what I'll be doing very soon! 

These pancakes are great with maple syrup and berries, topped with yogurt or just with more peanut butter or other nut butter on top. Feel free to experiment and have fun! 

Peanut Butter Protein Pancakes: 

Adapted from: The Pancake Princess

Makes 9-10 mini pancakes

Ingredients: 

3/4 cup gluten free flour mix (see recipe below) 

3/4 cup sweet rice flour

4.5 tablespoons peanut butter powder

1.5 teaspoons baking powder

3/4 teaspoon sea salt

1.5 cups coconut milk (or whole milk if you are not dairy free) 

3 tablespoons maple syrup

3 teaspoons vanilla extract

4.5 tablespoons natural creamy peanut butter (I like Adam's brand) 

Coconut oil for greasing the electric skillet

Instructions: 

1. Whisk together the gluten free flour mix and sweet rice flour, baking powder and salt.

2. Stir in the coconut milk, maple syrup, vanilla and peanut butter.

3. Heat an electric skillet to about 350F. 

4. Add a teaspoon or more of coconut oil to coat the bottom of the electric skillet. If you don't have an electric skillet, you may melt coconut oil in a skillet on the stove over medium heat. Make sure the whole surface is coated in oil so that the pancakes don't stick. 

5. Measure out batter by the 1/4 cupful. Each one will make a small pancake. 

6. Let cook for 1-2 minutes, or until the pancakes are brown on the bottom. Flip and let cook for another minute.

7. Serve while warm with maple syrup, more peanut butter on top & berries to taste! YUM! 

** Gluten Free Flour Mix: Whisk together 4 cups of brown rice flour, 1 2/3 cups potato starch and 2/3 cup tapioca flour in a large bowl. Store the extra in a ziplock bag in the refrigerator for using in other recipes. 

Strawberry Lime & Rose Mock Tail

Strawberry Lime & Rose Mock Tail

 

Here in the Portland, Oregon area the roses are starting to bloom, so it is Rose Festival Season! I just love this time of year when my rose bushes are at their prime and they have the most lovely, fragrant blooms. Since I grow my roses organically and don't use any chemicals on them, I can use them in drinks and dishes! What a win! 

I hope that you enjoy this fun and quick drink recipe that you can make to celebrate the roses this season! You could also add some rose water to amp-up the rose flavor if you desire. 

Rose, Strawberry Lime & Rose Mock Tail: 

1/2 cup chopped fresh strawberries

1 key lime, quartered

1/4 cup maple syrup with infused rose petals (you'll use 1-3 tablespoons of this for 1 drink, then save the rest) 

1/4 cup water

1/4 cup rose petals

4-5 rose petals (for muddling in drink) 

crushed ice

sparkling water

 

1. Put strawberries & lime pieces & 4-5 torn fresh rose petals into a tall glass. 

2. Make syrup: bring to a simmer the water and maple syrup. Add the 1/4 cup rose petals. Infuse the syrup for 10 minutes while it cools. 

3. Add 1-3 tablespoons of the infused syrup to the glass. Muddle with a wooden spoon or muddle. Then, add crushed ice and sparkling water to taste. Taste your drink for sweetness and add more of the syrup to taste. 

This drink is yummy and refreshing. It won't taste a lot like rose petals but it has a unqiue flavor. 

Fresh Garbanzo Beans with Chili and Lime!

fresh garbanzo beans with chili and lime

This recipe came out of the fact that I bought an interesting new ingredient at the Mexican grocery store. I began to look up ways to cook these fresh garbanzo beans and I found that you could cook them in a frying pan. Who knew? I am so excited by this new ingredient. This recipe makes an amazing snack or side dish that is so flavorful! I love the tang of the lime and the chili and salt that hits your tongue as you pop a fresh garbanzo bean out of the pod and into your mouth, such a fun experience! I love it! Do you love to try new ingredients? I hope that you have fun with this simple and fun recipe! 

I hope that you have a chance to experience this fun ingredient soon! 

You can find these fresh garbanzo beans here locally at various Mexican markets, or you can find them at Winco stores in the section by the fresh chili peppers and mushrooms by the produce. 

Fresh Garbanzo Beans with Chili and Lime: 

2 cups fresh garbanzo beans

olive oil

fresh juice from 1 lime

1 teaspoon ground chili powder

1/2 teaspoon kosher salt

1. Heat a large frying pan over medium heat. Drizzle in olive oil and heat. 

2. Add in the fresh garbanzo beans still in their pods. 

3. Fry the garbanzos in the olive oil until browned. 

4. Let the garbanzos cool in a bowl off heat. Then, add the lime juice, chili powder and kosher salt. Toss to coat. 

5. Serve as a delicious side dish or a fun, healthy snack. Yum! Note: To eat, you will savor the chili, lime outside, then take off the outer shell of the bean and pop the bean in your mouth. This is a really fun snack!