Pure Thyme

For a Balanced Life

Thumbprint Cookies (Plant-based and Gluten-Free)

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Thumbprint Cookies (vegan and gluten-free)

Post #2 and it’s another cookie recipe, and why the heck not? My kids love cookies and it’s so fun to make them together – it’s all about building fabulous memories in the kitchen with my family! And these cookies….they are just fresh and flavorful, a lovely little cookie that is like a peanut butter and jelly sandwich in the form of a cookie. To be enjoyed with a big glass of milk – milk moustache optional.

But, let’s talk about this new gluten-free flour I used: Otto’s Natural’s Cassava Flour. I’m so happy that the good folks over there let me try it out.

cassava-flour (2)

Cassava, also known as yuca, is a delicious root vegetable that becomes the perfect alternative for wheat when dried and ground. It’s nutritious and easier to digest, plus it’s a gluten-free, grain-free, and nut-free flour with the taste and texture of wheat! You can read more about Otto’s Cassava flour on their website as well as some other recipes to try out.

I have had some serious disasters in the kitchen using gluten-free flours and I can say that this flour was so easy to use and really did bake just like wheat flour. I’m impressed!

Thumbprint Cookies (vegan and gluten-free)

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Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
A vegan and gluten-free thumbprint cookie that is so simple to make. Full of flavor and protein, with just the hint of natural sweetness. Get yourself a big glass of milk and enjoy!
Ingredients
  • 1 tablespoon flaxseed meal
  • ½ cup creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup coconut oil, melted
  • ½ cup coconut palm sugar
  • ¼ teaspoon fine grain sea salt
  • 1 teaspoon cinnamon
  • 1 cup Otto's Naturals Cassava Flour, sifted
  • ½ cup jam of choice (I used half blueberry and half strawberry)
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or non-stick baking mat.
  2. In a small bowl, mix together the flaxseed and 3 tablespoons water and set aside for 5 minutes to thicken.
  3. In large bowl, cream together the first 7 ingredients with a hand mixer. Blend until smooth.
  4. Add the sifted cassava flour to the wet ingredients and stir until combined.
  5. Place 1 rounded tablespoon of dough on the prepared baking sheet and make a large thumbprint in the center of each cookies. Add 1 teaspoon of jam into each well.
  6. Bake 8-10 minutes, or until golden brown. Let cookies rest on baking sheet for 5 minutes and then transfer to a cooling rack.
Notes
Make sure you use a very creamy peanut butter or these will be too dry.

Are you excited to try Otto’s Naturals Cassava Flour?


So there it is, posting on my new blog has been so much fun and I can’t wait to share more with you all! The first installment of “Pure Voice” is coming this week so look out for it. =)

Enjoy!

Jennifer

Cookbook Review and Giveaway: Vegan for the Holidays

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Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year’s Day

Zel Allen

Vegan for the Holidays Cookbook

Vegan for the Holidays is just the cookbook we are all looking for this time of year.  Zel covers all the details any holiday cook needs to throw the ultimate celebration. The book includes recipes for all the winter holidays: Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year. This book presents recipes that are traditional, but also inventive while bringing amazing flavor to any holiday table. From main dishes that include, Pistachio and Sweet Pea Torte with Roasted-Tomato Aioli, Pear and Butternut Bisque with Cranberry-Pear Compote and Sweet Potato Pie with Cashew-Ginger Cream. To tantalizing desserts, including Pear and Walnut Compote with Choco-Wafers, Chocolate Truffle Mousse with Cranberry Splash and Cranberry Apple Strudel. There are so many wonderful recipes for appetizers, soups, salads, mains, desserts and even beverages to inspire and enrich your holiday celebrations year after year. 

What I truly love about this book, is that each recipe offers a whole-foods, oil-free healthy option that is in no way lacking in all the flavors you are looking for in holiday fare. Well, minus the few extra pounds you would normally gain! And these recipes are not just for the holiday season, but for anytime of the year.

Zel Allen, along with her husband Reuben, started an online publication called Vegetarians in Paradise where they share a variety of information pertinent to the vegan community. The Los Angeles based magazine features vegetarian basics, vegan recipes, vegetarian restaurants, vegan diet, and vegetarian food companies. Zel is also the author of The Nut Gourmet that includes 150 gourmet, plant-based recipes that showcases nuts in everything from sauces, soups, and spreads to entrees, salads, dressings and desserts. You’ll even learn how to make nutmilks, a delicious alternative to both dairy and soy milk for allergy diets.

I am looking forward to trying out all of the recipes in this fabulous book, but the two I get to share with you today are:

Yin-Yang Thanksgiving Pâté

Yin and Yang Pate (Vegan)

 Beautiful, healthy and oh so fabulous!

Yin and Yang Pate (Vegan)

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Yin-Yang Thanksgiving Pâté
Author: 
Recipe type: Appetizer
Serves: 10-12
 
With a touch of playful sculpture, two tasty appetizer pates become one very striking presentation with an underlying, philosophical message: a balanced approach to everyday life. Accompany with whole-grain crackers or toasted pita wedges, or spoon into leaves of Belgian endive.
Ingredients
Carrot Pate
  • 1¼ cups chopped carrots
  • 1¼ cups chopped red bell pepper (about 1 large pepper)
  • 1 cup raw or roasted cashews or macadamia
  • 2 tablespoons plus 1 tablespoon freshly squeezed lemon juice
  • 1½ teaspoons minced peeled fresh ginger
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Pinch cayenne
Mushroom Pate
  • 1 pound cremini or button mushrooms, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 large cloves garlic, chopped
  • ¼ cup water
  • ½ cup walnuts
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon salt
Instructions
  1. To make the carrot pâté, put the carrots, bell pepper, cashews, lemon juice, ginger, salt, pepper, and cayenne in a food processor. Process for 1 minute, or until smooth, stopping occasionally to scrape down the work bowl. Transfer to s small bowl and wash and dry the processor bowl.
  2. To make the mushroom pâté, cook and stir mushrooms, onion, garlic, and water in a large skillet over high heat for 3 or 4 minutes, or until the onion is transparent and the mushrooms are softened., Add 1 or more tablespoons of water as needed to prevent burning. There should be at least 1 tablespoon of liquid remaining in the pan.
  3. Transfer the mushroom mixture and remaining liquid into the food processor and add the walnuts, yeast flakes, lemon juice, sand salt. Process until smooth, stopping occasionally to scrape the work bowl.
  4. To assemble, remove 1 tablespoon of each pâté and set aside. Spoon the remaining mushroom pâté onto half of a dinner plate. Using the back of a soon, form half of the yin-yang symbol.
  5. Spoon remaining carrot pâté onto the plate and form the other half. Place the reserved tablespoon of each pâté into the widest portion of the opposite color. Smooth the edges to form a circle.
  6. Makes 3 cups.

 ~And~

Pear and Walnut Compote with Choco-Wafers

Unbelievably easy to make and the perfect dessert to serve your guests during the holidays.

Pear and Walnut Compote with Choco-Wafers

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Pear and Walnut Compote with Choco-Wafers
Author: 
Recipe type: Dessert
Serves: 6
 
Holiday meals, whether at home or at my grandmother's, always concluded with a small bowl of stewed dried fruits perfectly sweetened and laced with cinnamon. Homemade Choco-Wafers turn this delicious, unpretentious compote into an elegant, alluring dessert.
Ingredients
Wafers
  • 1 cup walnuts
  • 1 cup pitted dates, snipped in half
  • ¼ cup plus 1 tablespoon water
  • 3 tablespoons golden raisins
  • 3 tablespoons plus 1 teaspoon unsweetened cocoa powder
Compote
  • 2 fresh Anjou or Bosc pears, cored, cut into quarters, and sliced
  • 1 cup fresh cranberries
  • ½ cup plus 1 tablespoon light brown sugar, firmly packed
  • ⅓ cup dark raisins
  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ¼ cup water
  • 1 tablespoon cornstarch
  • 3 tablespoons coarsely ground toasted walnuts, almonds, or hazelnuts, for garnish
Instructions
  1. To make the wafers, preheat the oven to 350 degrees F. Line a 17½ x 12½-inch rimmed baking sheet with parchment paper.
  2. Put all the wafer ingredients in a food processor. Process until all the ingredients are well incorporated, the nuts are broken down to a fine, but slightly textured meal, and the mixture reaches a very thick, finely mashed, firm consistency, stopping occasionally to scrape down the work bowl.
  3. Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a ¼-inch thick rectangle approximately 8 inches by 9 inches.
  4. Bake for 15 to 20 minutes, or until the wafer is set and almost dry to the touch but still soft. Remove from the oven and let cool completely. It will firm as it cools. When cool, cut into 2- or 3-inch squares and set aside until ready to serve, or put the squares in a ziplock bag and refrigerate.
  5. To make the compote, combine the pears, cranberries, brown, sugar, dark raisins, lemon juice, cinnamon, vanilla extract, and water in a 3- or 4-quart saucepan. Cover and bring to a boil over high heat. Immediately decrease the heat to low and simmer 10 minutes, or until the pears are softened.
  6. To thicken the juice in the pan, combine the cornstarch and 1 tablespoon water in a small bowl or cup and stir until smooth. Stir the paste into the simmering compote a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.
  7. To serve, spoon the compote into small dessert dishes and garnish each with the walnuts of desired. Tuck two wafers into the center or sides of the compote.

This Giveaway is now closed..thanks to all who participated!

And now for the GIVEAWAY and Good Luck!

To enter the contest, leave a comment sharing some of your favorite Vegan Holiday Dishes. Also, if you have one you would love to see veganized, let me know that too! Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a SEPARATE comment or only one comment will count.

All entries must be completed no later than Sunday, November 24th 2013,  at 11:59 p.m. EST.

Winner will be announced on Monday, November 25th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan for the Holidays: Celebration Feasts for Thanksgiving Through New Year’s Day

 

 

Summer Fest: Fresh Cherry and Almond Scones – Vegan and Sugar Free

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scones

This week for FNdish season long Summer Fest 2011 garden party, we are featuring cherries. Cherries not only boast a distinctive flavor – ranging from sweet to tart – but this high-antioxidant fruit will help reduce inflammation, pain and may help you get a good night’s sleep. You can check out a great article on the health benefits of cherries.

Scones make a wonderful summer treat to enjoy outside while hosting an afternoon tea party. Fresh instead of dried cherries make these scones pop with flavor. Prepare to savor the crunchy, slightly sweet outside that is complimented with a spring flavor that is light and soft on the inside. Break off a bite-sized piece of this scone and spread some fresh fruit preserves or some vegan butter on it. Or enjoy these scones plain – like I did – they are so delcious they don’t need anything at all.

These scones are nutrient-rich and good-for you. They are made with whole-wheat pastry flour and get their sweetness from the fresh cherries and date sugar. I also used a small amount of Earth Balance Organic Cocount Spread and was blown away by the results. The folks over at Earth Balance gave me a coupon to try it out. The coconut spread is rich, creamy and helped make these scones super moist and fluffly on the inside. I highly recommed trying it out if you get a chance. It’s also lactose-free, soy free, gluten-free, organic, vegan, made without genetically modified ingredients and packed with medium-chain fatty acids. Perfect! You can make these scones gluten-free by just substituing the whole-wheal pastry flour with your gluten-free flour of choice.

Enjoy!

What’s your favorite way to eat and enjoy cherries?

Fresh Cherry and Almond Scones

Yield: Makes 8 scones

Ingredients:

2 cups whole-wheat pastry flour

1/4 cup date sugar, I use Aunt Patty’s

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

4 tbsp Earth Balance Coconut Spread

1/4 cup raw almonds, chopped

1/2 cup fresh cherries, chopped

3/4 cup plain dairy-free yogurt

1 tsp almond extract

1 tsp pure vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp warm water (to replace two eggs)

1 tbsp date sugar for topping

1/2 tsp cinnamon for topping

Directions:

Preheat oven to 425 degress F. Line a baking tray with a non-stick baking mat or parchment paper.

Stir together flaxseed meal and warm water in a small bowl. Allow to stand for five minutes or until thickened and gooey like an egg.

In a large bowl, sift together flour, baking powder, baking soda and cinnamon.

In a small bowl, stir together yogurt, almond extract and almond extract.

Add dry ingredient to food processor. Add coconut spread, flaxseed meal mixture and yogurt and pulse until just combined.

Transfer back to large mixing bowl and gently fold in chopped cherries and almonds.

Transfer dough to lightly floured work surface and form into a 3/4 inch thick rectangle. Using a sharp knife, cut into 8 egual wedges.

Place scones on baking sheet. Mix date sugar and cinnamon together and sprinkle over tops of scones.

Bake for 12-15 minutes or until lightly brown and toothpick inserted in the center comes out clean. These scones are best eaten the day they are made.

summerfest

 

Summer Fest is a season long event where Food Network Editors team up with blogs to share tips and recipes about seasonal produce. During Summer Fest, we celebrate the season’s bounty of fresh fruit and veggies. For more inspired dishes cooking with cucumbers, be sure to check out all these great sites that are participating in Summer Fest this week.

What’s Gaby Cooking: Cherry Chocolate Truffle Ice Cream

Big Girls Small Kitchen: Cherry Cornmeal Cake

Cooking With Elise: Roasted Cherries with Lavender and Almond Panna Cotta

Daydreamer Desserts: Cherry Crumble Cake

Ingredient Challenge Monday: Black Forest Ice Cream Done Two Ways

Spices and Aroma: Dilkush with Cherries

And Love It Too: Cherry-Pecan Chicken Salad

FN Dish: The Ultimate Cherry Pie

Daily*Dishin: Simple French Cherry Clafouti

Glory Foods: Collard Greens and Cherry Reduction

Chez Us: Gluten-Free Cherry Clafoutis

Food for 7 Stages of Life: South Indian Hot and Sour Soup

Virtually Homemade: Dark Chocolate Cherry Kuchen

In Jennie’s Kitchen: Cherry Conserves

The Sensitive Epicure: Gluten-Free Cherry Almond Clafouti

Cooking Channel: Very Cherry Sangria

Napa Farmhouse 1885: Cherry Balsamic Vinegar

Zaika Zabardast: Balsamic Cherry and Peach Crisp

Mooshu Jenne: Rainier Cherry Panna Cotta

Food2: A Very Cherry Recipe Round-Up

CIA Dropout: Italian Cherry Cake

Sweet Life Bake: Honey-Tequila Pickled Cherries

Cooking With Books: Cherry Cooler

Recipe Girl: Cherry Limeade Pound Cake

 

Heart-Shaped Almond Coconut Granola Bars

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Heart-Shaped Almond Coconut Granola Bars (Vegan)

Okay, so I could have made some sugar-filled cookies dipped in chocolate to celebrate Valentine’s Day this year, but I didn’t. This plant-strong family needed a healthier version. I was now on a mission to come up with a recipe that would make my family happy and not miss those cookies. We love granola bars around here and making the home-made ones are so easy to do. If you have kids, granola bars are a great kid-friendly recipe for them to help make – it’s fun and easy. Most any combination of ingredients will be yummy and so much better than the store-bought ones. Believe me, once you make your own you will never buy store-bought again.

Heart-Shaped Almond Coconut Granola Bars

I really loved Almond Joys growing up, so I wanted to come up with a granola bar that is reminiscent of that. OH MY GOSH, I think I did it! The whole family really loved these and I swear you will think you are eating something unhealthy (hee hee) they are so good.  They also looked so cute heart-shaped which the kids really loved. Heart-shaped and heart-healthy, I’m loving this recipe. These are even better the next day and they are a very moist, cake-like granola bar.
Heart-Shaped Almond Coconut Granola Bars
I adapted this recipe from Dr. Fuhrman’s Yummy Banana-Oat Bars. I did not put bananas in mine because I didn’t want a granola bar that tasted like bananas this time. Those are great, but I am a little anti-baking with bananas now from perfecting my Banana Bread Recipe.  I sure was obsessed with that one. Try them out and let me know what you think.
Happy Valentine’s Day to all!
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Heart-shaped Almond Coconut Granola Bars
Author: 
Recipe type: Snack
Serves: 12 hearts
 
Ingredients
Equipment needed: 3-inch Metal Heart Shaped Cookie Cutter
  • 3 dates, pitted and chopped
  • ¼ cup almond butter
  • ½ cup unsweetened applesauce
  • ½ -1 cup unsweetened almond milk (I used 1 cup and it made a very moist, chewy bar)
  • ¼ tsp cinnamon
  • 1-2 tbsp unsweetened cocoa powder (depending on how chocolatey you want these)
  • 1 ½ tsp almond extract
  • 1 ½ tsp pure vanilla extract
  • ¼ cup almonds, chopped
  • 2 cups old fashioned oats (not instant)
  • ½ cup unsweetened shredded coconut
  • ½ cup mixed raisins and cranberries (you can use any combination of dried fruit you would like here)
Instructions
  1. Cover dates in water and soak for at least 1 hour, up to 4 hours.
  2. Drain dates and combine them with almond butter, applesauce, almond milk, cinnamon, cocoa powder, almond and vanilla extract in a blender or food processor. Blend until smooth. Transfer mixture to small saucepan and heat on low for 5 minutes, stirring often. Remove from heat and allow to cool.
  3. Preheat oven to 350 Degrees F.
  4. Line a large baking tray with parchment paper.
  5. In a medium mixing bowl mix; almonds, oats, coconut, raisins and cranberries. Fold in the almond butter mixture. Place cookie cutter on the parchment lined baking sheet and spoon batter into cookie cutter filling halfway. Press down firmly with your fingers. Gently lift the cookie cutter away from the granola and press down around inside edges to help keep its shape. Reform granola hearts with your fingers if necessary and repeat.
  6. Bake for 30 minutes or until golden brown. Let cool completely before eating. These can be stored in an airtight container at room temperature for up to two weeks.
 Heart-Shaped Almond Coconut Granola Bars
Enjoy!
XOXO,
Jen