Gluten Free

Sep
5

Black Kalamata Olive Tapenade

Just as the famous saying: “Every woman needs A Little Black Dress in the closet” I need a little black spread in the fridge.. Just like the dress, it is simple but versatile and can be “dressed” up or down. Spread it on toasts, Crostini, sandwiches or add it to pasta dishes and more..

Takes minutes to make and it stays fresh for a long time. I did not add salt because the olives were already very salty. Depending on the olives you’re going to use, adjust the salt, after tasting, since the spread somehow concentrate the flavors.

The pesto paste I used for this recipe is one that I’ve been using for many years, I was so happy to find the mark ‘Vegan’ on it! If you can’t find it where you live, you might find something similar or make your own. It contains basil, sunflower and olive oils, salt, pine nuts, and garlic.

Ingredients

3/4 lb. Kalamata Olives, pitted

3 Tbsp. Olive Oil

2 Cloves Crushed Garlic

Juice of ½ Lemon

1 ½ Pesto Paste

1 Tbsp. Herbes De Provence

½ tsp. Oregano

Black Pepper

Preperation

Mix all of the ingredients except for the lemon juice in a food processor, add the lemon juice gradually as needed, (you might need less lemon) Blend until it becomes a smooth paste/spread. Place in a glass container and drizzle some olive oil on top.

Category: Blog, Dips and Spreads, Easy & Simple, Gluten Free, Party, Recipies, Uncategorized

Aug
31

Vegan Sesame Halva “Milk”

The first time I took a sip of this amazing “milk” was at a Vegan cooking class. The chef teaching was Adam Sobel, the awesome owner of the famous Vegan Food Truck: “The Cinnamon Snail”.

Immediately, it reminded me of the taste of Halva, which is a Mediterranean sesame sweet treat. I think it really should be called liquid Halva. It could be a base for shakes, ice creams and other desserts. So easy to make and you will not believe how good it tastes!

If you’re in New York City go see the Cinnamon Snail, there is nothing like it, they are very friendly and the food is amazing!

Ingredients

1 Cup Unroasted Sesame Seeds

3 ½ Cups of Cold Water (1 Cup for soaking + 2½ Cups to add later)

5 Tbs. Maple Syrup

2 tsp. Vanilla Extract

1 Tbs Coconut Butter (Oil)

1tsp. Sea Salt

Pinch of Cinnamon for serving (optional)

Preparation

Soak the sesame seeds in 1 cup water for 30 minutes.

1. Blend The soaked sesame seeds with the water in a high power blender.

2. Add the rest of the ingredients and blend again.

3. Strain through a fine mesh bag like this one. (If you don’t care for smoothness than this step is optional)

Enjoy!

Category: Blog, Breakfast, Drinks, Gluten Free, Kid Friendly, Party, Raw, Recipies, Sweets and Desserts

Aug
31

Mediterranean Style Quinoa

Quinoa (pronounced ‘keen-wah’) is a grain-like seed and is nicknamed ‘The mother of all grains’. It has a nutty flavor and is considered a high quality plant-based protein that is rich in fiber. Visually, it looks like it could pass for the healthy cousin of couscous… I see it as a basic ingredient that I can shape into patties, mix into salads, Tabbouleh or Stir-Frys. A good way to introduce it, is to serve it with your favorite sauce like you might serve rice, pasta or any other grain we think of as “side dish”. Quinoa is easy to cook and can be served hot or cold.

4-6 Servings

Ingredients

1 ¼ Cup Quinoa

½ Cup Pitted Kalamata Olives

½ Cup Sun Dried Tomatoes –OR– ½ Cup Dried Apricot (my favorite)

½ Cup Fresh Mint finely chopped

½ Cup Pine Nuts

Juice of Half a Lemon

2-3 Tbsp Olive Oil (If you use Sun-dried tomatoes in Oil, you might need less)

½ to 1 tsp Sea Salt (depending on your taste)

Freshly ground black pepper

(Optional: add 2-3 cloves of garlic, minced)

Preparation

1. Cook the Quinoa in 3 cups of boiling water for 15-20 min and then drain.

2. Lightly toast the pine nuts on a hot non-stick pan for a minute or two. Flip and toss them around; be careful because they can burn easily. Set aside to cool.

3. Chop the olives, sun-dried tomatoes (or dried apricot if you choose) and mint leaves.

4. Mix in the rest of the ingredients and let it sit for a while so the quinoa soaks up the flavors.

Serve warm or cold. Yummm…

Category: Easy & Simple, Gluten Free, Holidays, Lunch, Party, Recipies, Salads

Aug
31

Mexican Black Bean Dip

A quick and easy dip that is ready in minutes. If you like, you can soak the black beans overnight and then cook them. But if you prefer the easy way out, like me :-), you can use canned beans just make sure they’re BPA free like Eden Organics, or even better, I found Tetra Pak® carton packages and you don’t even need a can opener!

Ingredients

1 Package Black Beans (about 14 oz, cooked)

1 cup Fresh Cilantro, chopped

1 Jalepeno Pepper

Juice of ½ Lime

1 Tbsp Tahini

½ tsp salt

¼ tsp Cumin

¹⁄8 tsp Smoked Paprika (smoked is optional but it really makes a difference in taste)

1 tsp Olive Oil

Preparation

Place all ingredients into food processor until smooth paste.

Spread it on sandwiches or enjoy as a dip with crackers or chips.

Category: Dips and Spreads, Easy & Simple, Gluten Free, Party, Recipies, Snacks

Aug
16

Go Bananas Smoothie

My morning smoothie helped me kick my addiction to coffee. I still love coffee but I don’t have to drink it everyday, three times a day. Smoothies are very filling and could be breakfast in itself. My base is always bananas, some kind of dried fruit (dates, apricots, figs) and a bunch of leafy greens (my favorite is arugula but I also use kale or spinach). To that I add hemp seeds, chia seeds, cinnamon, almond butter or whatever I feel like adding that day. Don’t be deceived, it looks like “alien slime” as my daughter calls it… but is surprisingly yummy.