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.

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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)

Thumbprint Cookies (Vegan + Gluten-Free) made with Cassava Flour
 

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Prep time

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Total time

 

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!
Author:
Recipe type: Dessert
Serves: 18 cookies

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

Roasted Vegetables with Balsamic Reduction

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Savory and crispy vegetables are great anytime of year especially during the holidays. Terry and Tracy Paulding from PAULDING & CO – a full catering kitchen based in San Francisco – asked me if I would share this delicious recipe with you all.

This is a perfect recipe to share for the upcoming holiday season. It’s a basic recipe that shows how easy it is to roast vegetables. It’s also easily adapted based on what is in season and your personal preference. A balsamic reduction is a great compliment to a roasted vegetable dish, it gives a natural sweetness without adding any sugars or additional sweeteners.

I had to roast these about 10 minutes more than the recipe called for in my oven and at 400 degrees F instead of 375. Remember to use your kitchen intuition because all ovens vary! I also had a balsamic reduction from Trader Joe’s so I used that. =)

Roasted Vegetables with Balsamic Reduction (vegan, gluten-free)
 

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The vegetables can vary with the season, what you like, and what’s fresh in the market. The main thing to do is make sure that each is roasted to the perfect point of doneness—which will take a few separate pans.
Author:
Recipe type: Side
Serves: 6

Ingredients
  • ½ cup balsamic vinegar (not the super expensive kind, but make sure it’s from Modena)
  • 1 small, firm globe eggplant
  • Handful of small sweet red (or yellow or orange) peppers
  • 2 ripe tomatoes, if in season
  • 1 red onion or bunch of spring onions
  • 12 asparagus, if in season
  • 2 medium zucchinis and/or golden zucchinis
  • 1 yam
  • 1 Portobello mushroom (optional)
  • salt & freshly ground pepper
  • extra virgin olive oil as needed
  • 2 Tbs. chopped Italian flat-leaf parsley

Instructions
  1. One day in advance, pour the balsamic vinegar into a shallow pan. Let sit uncovered at room temperature overnight. You will have thick balsamic syrup by morning! Pack this into a jar or squeeze bottle. If it’s too thick, thin with a little bit more vinegar. This will keep at room temperature, so feel free to make more and use it on other dishes.
  2. Prepare several baking sheets, by covering them with parchment and brushing the parchment generously with olive oil. Preheat oven to 375°F
  3. Wash all the vegetables. Split the peppers in half and seed them Top and tail the eggplant, and slice thickly. Thickly slice tomatoes, trim asparagus by snapping off the bottom fibrous stalks and then cutting them straight. Peel onion and cut into 6 even round slices, or wash spring onions. Wash, trim and slice zucchini lengthwise into ¼ inch thick slices; halve these if zucchinis are large. Without peeling, cut yam in thick rounds. Leave Portobello whole, but trim stem. Place tomatoes, onion and mushroom on one oiled sheet. Blot eggplant dry (if salted) with paper towels and place on another oiled baking sheet with the peppers and asparagus. Place zucchini and yam slices on another sheet. Brush or drizzle all the vegetables with oil. Lightly salt each pan of vegetables, and put in the oven to roast.
  4. Roast until vegetables are lightly golden. Eggplants should be soft, and tomatoes may become very soft. This should take from 15-25 minutes, depending on oven conditions and thickness of slices. Once the mushroom is done, slice it neatly.
  5. Arrange vegetables into a “tapestry” on a platter. Before serving, dress with the balsamic and garnish with parsley.
  6. Vegetables can also be grilled, but watch carefully so they don’t burn.

I hope you enjoy this recipe as much as we did, we just ate some for lunch!

Don’t forget to enter for your chance to win a copy of Zel Allen’s book, Vegan for the Holidays HERE.

Have a great day!

xoxo,

Jen

 

Chickpea Waldorf Salad (Vegan + Gluten-Free)

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Chickpea Waldorf Salad (Vegan + Gluten-Free)

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I don’t normally find time to post two recipes in one week anymore, but you are all in luck! I have two great recipes to offer you this week. Yesterday, you had the pleasure of getting some awesome Eggplant Stacks which you can find HERE. Today you get one of my all time favorite recipes – without that nasty o’le chicken – but chickpeas instead. I absolutely adore chickpeas – hands-down my favorite bean. Chickpeas are so versatile and I use them in SO MANY recipes. It’s like the superhero of all beans isn’t it? What can I chickpea not do?  I know, I’m being seriously corny here, but I do love my chickpeas!

I served this recipe at my daughter’s Lily’s 6th Birthday Party and by the time I had a chance to grab a plate for myself it was all gone!! That’s when you know a recipe is that good. It’s a vegan dish that you can proudly serve at any party, potluck, get together, or just for you!

If you don’t like the idea of using store-bought vegan mayo, make a tofu mayo instead or a cashew mayo. There are a ton of recipes out there for these. You can also use half the amount of vegan mayo or leave it out all together and just use the tarragon vinegar for a dressing. I like it just the way it is for a party because a simple store-bought vegan mayo is easy to use if you are making tons of food for a party like I did.

I really want to get my daughter’s birthday cake recipe and tutorial up. I planned  an all-out Safari Themed Party and would love to share my ideas with you – it was definitely a success! Here’s a picture of the cake so you can check it out…

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I hope you enjoy my version of the traditional Waldorf Salad, it’s super easy to make and totally awesome.

Chickpea Waldorf Salad
 

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A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.The addition of chickpeas, tart cranberries and a seasoned mayonnaise make it even more delectable.
Author:
Recipe type: Entree
Serves: 6-8

Ingredients
  • 2 cups Red Delicious apples, chopped
  • 2 cups Bartlett pear, chopped
  • 1 cup canned chickpeas, rinsed and drained
  • ½ cup celery, chopped
  • ½ cup chopped walnuts
  • ½ cup red grapes, halved
  • ⅓ cup unsweetened dried cranberries
  • ½ cup vegan mayonnaise (Earth Balance Mindful Mayo)
  • ¼ tsp dijon mustard
  • 1 tbsp dried tarragon leaves
  • 2 tbsp tarragon wine vinegar
  • Sea Salt (optional)
  • Freshly ground black pepper
  • ground nutmeg (optional)

Instructions
  1. Combine apples, pears, celery, walnuts, cranberries and grapes in a large serving bowl, set aside.
  2. Combine mayonnaise, tarragon wine vinegar, dijon mustard, and tarragon leaves in a medium bowl; mix well. Toss with apple mixture and season with sea salt(optional) and freshly ground black pepper to taste. Chill before serving. Sprinkle with ground nutmeg (optional) right before serving for a fall twist. Serve on top of fresh salad greens or on rolls.