Gnosh

Treats and Eats

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Peanut Butter & Chocolate Expresso Zombie Bars

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It’s all about cardio!  When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.

ZOMBIE BARS

(yield: 6 bars)

Ingredients:

1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)

6 tsp. filtered water

2 oz. dark chocolate chips, lightly ground

4 tsp. organic cane sugar

2 tsp. safflower oil

1 Tbsp. ground flax meal, heaping

1 pinch sea salt

1 tsp. vanilla powder

1 oz. gluten free oats

1 tsp. arrowroot powder

1 Tbsp. expresso beans, grind well

1 Tbsp. chia seeds, heaping

2 oz. dark chocolate chips

Directions:

Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.

1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl.  In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips.  Combine wet to dry, and mix thoroughly.

2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle.  I like to use a bread loaf pan, if it’s available.

3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack.  While they are cooling, melt the 2 oz. of dark chocolate chips.  With a spatula, spread on top of cooled bar.  Allow this to cool for another 15, and then refrigerate until chocolate has hardened.  Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.

 

 

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Ricotta & Lentil Phyllo Triangles

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This was a total experiment gone right.  These Ricotta & Lentil Phyllo Triangles are wonderful alongside Garlic Roasted Brussel Sprouts and Grilled Polenta with a light Coconut Curry Sauce.

RICOTTA

(yield: 1/2 cup)

Ingredients:

4 oz. extra firm tofu.

1/2 Tbsp. yellow miso

1/2 Tbsp. tahini paste

1/2 tsp. umeboshi paste

1/8 cup nutritional yeast

Directions:

1. Add all the ingredients into a bowl and mash with a potato masher until lightly chunky and the ingredients are well mixed. Set aside.

LENTILS

(yield: 2 cups)

Ingredients:

1 cup dried lentils

1 vegetable bouillon cube

2 cups water

Directions:

1. Pick through and wash lentils before cooking. Place lentils and bouillon cube into a pot along with water.  Boil for 5 minutes and them simmer until tender; about 25 minutes.

TRIANGLES

(yield: 12 triangles)

Ingredients:

parchment paper

1 1/2 rolls of phyllo dough, room temp.

1/2 cup olive oil + 1/2 cup more for brushing on phyllo

1/4 of a white onion, diced

1 Tbsp. dried basil

2 cloves garlic, diced

2 Tbsp. crushed walnuts

1 Tbsp. sea salt

Directions:

Preheat oven to 350 degrees.

1. Saute onion and garlic in 1 Tbsp of olive oil until tender.  Add basil, crushed walnuts, and sea salt. Saute for 5 more minutes.  Add ricotta to this mix along with cooked lentils.

2. If you have never used phyllo, you want to make sure you keep it covered while working with it, with a piece of parchment or plastic wrap so that it does not dry out.  I like to take the 1 roll and unroll it completely flat.  I then cut it horizontally in half so that I have two halves to work with . I keep the one half covered while working with the first half.

3.  Take 2 layers of phyllo and brush with olive oil. Take 1 1/2 Tbsp of lentil mix and then begin to fold like you might an american flag, constantly forming a triangle as you go. If there are pieces not completely fitting, it is forgiving. Just tuck those in the best you can and then lay the completed triangle on a piece of parchment on a sheet pan with the fold side down. Lightly brush the triangle with olive oil with a pastry brush and a sprinkle of salt. Repeat this 11 more times.

4. Bake on a parchment lined sheet pan for 15-20 minutes or until golden brown in color.

* I mentioned that I served this with curried coconut sauce.  It also goes well with pesto.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Spinach & Strawberry Salad with Poppyseed Dressing

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SPINACH SALAD

(yield: 4-6 servings)

Ingredients:

1 Head of spinach, washed

1/2 red onion, sliced thinly

1 cup of organic strawberries, sliced

1/2 cup toasted walnuts

1 avocado sliced

1/2 cup of hearts of palm- OPTIONAL, sliced

DRESSING

(yield: 1 3/4 cup)

Ingredients:

1/3 cup agave syrup

1/2 cup apple cider vinegar

1 tsp. sea salt

1 tsp. dijon mustard

1 tsp. grated red onion

1 cup safflower oil

1 Tbsp. poppy seeds

Directions:

1. In a blender, combine all ingredients until throughly emulsified.

2. Mix together all Salad components into a bowl, and serve dressing alongside.  Salad that is dressed, does not save well. This salad will hold up a second day if the dressing is served on the side.

 

 

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Curried Coconut Tempeh w/Veggies over Rice

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I LOVE Indian food.  It’s probably my favorite of all cuisines.  Here is my rendition of Curried Coconut Tempeh with vegetable medley over rice. Because my three girls are spice sensitive, I can’t over season dishes.   Feel free to alter this as you please.

TEMPEH MARINADE:

(yield: 2 cups)

Ingredients:

1 Tbsp. olive oil

1/4 cup soy sauce

1/2 cup water

1 clove garlic

1 tsp. ginger or 1/2 tsp. fresh ginger

1 tsp. mustard

8 oz. tempeh

Directions:

1. In a small bowl, whisk olive oil, soy sauce, water, garlic, ginger, and mustard.  Place tempeh in a seal proof tupperware, and pour marinade over tempeh and allow to sit for 6-8 hours, refrigerated.

COCONUT  CURRY SAUCE:

(yield: 2-4 servings)

Ingredients:

1 tsp. olive oil

1/2 white onion, chopped

2 cloves garlic, minced

1 1/2  Tbsp. curry powder

1 (13.5 oz.) coconut milk

1 Tbsp. soy sauce

1 Tbsp. maple syrup

1/2 tsp. sea salt

Directions:

1. Heat oil in sauté pan over medium heat and saute onions and garlic until tender.  Add coconut milk, curry powder, soy sauce, maple syrup, and salt. Adjust salt as needed.  Set aside.

RICE AND VEGGIES:

Make rice for 4 servings (which ever type you prefer) and set aside. Steam veggies. I like to use 1/2 yam, 2 cups broccoli, 2 cups cauliflower, and kale.

TOPPINGS:

Cranberries, cashews, sliced green onions, cilantro.

 SAUTE TEMPEH

(yield: 2-4 servings)

Ingredients:

2 Tbsp. unbleached all purpose flour

1 Tbsp. cornmeal

salt and pepper

Marinated tempeh

Directions:

On a plate, mix flour and cornmeal along with salt and pepper.  Take marinated tempeh from the tupperware and proceed to bread in the flour mix.  On medium heat, in a sauté pan, brown each side of tempeh.  Begin to make dish. Place sauce on plate, and rice on top of sauce.  Place veggies and tempeh on plate and then garnish with cranberries, green onions, cilantro and cashews.  Enjoy!

 

 

 

 

 

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Oven Roasted Portobello Mushroom Sandwiches

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Portobello mushrooms lend that satisfying meaty texture.  This sandwich is one of my absolute favorites.  With the sweetness from the red bell pepper sauce, the savory pesto, and the tangy mushroom marinade, it’s the perfect blend of flavors sandwiched between rustic focaccia rolls. Portobello’s are also natural sources for vitamin D!

MARINADE

(yield: 3/4  cup)

Ingredients:

1/2 cup olive oil

1/4 cup balsamic vinegar

1 tsp dried italian herbs or 1/4 cup fresh

1 clove garlic, minced

1/4 tsp. salt

dash pepper

1 tsp. mustard, dijon or yellow

2-4 portobello mushrooms (there is enough marinade to cover 4)

Directions:

1. Whisk together all ingredients into a small bowl and emulsify. In a 9 x 13 inch casserole dish, place the portobello mushrooms and pour the marinade over. Cover and refrigerate mushrooms for 1 hour or more. After marinating, place into oven at 350 for 1/2 hour, or until mushroom is tender.

BELL PEPPER SAUCE

(yield: 1 cup)

 

Ingredients:

1 red bell pepper, diced

1/2 cup white onion

3 small cloves of garlic, minced

1 medium sized tomato, diced

salt and pepper to taste

4 Tbsp. of water

Directions:

1. Saute onion and bell pepper in sauté pan until soft.  Add garlic and tomato and and sauté for another 5 minutes. Season with salt and pepper.  Place all ingredients into a blender along with 4 Tbsp. of water, and blend until smooth. Adjust salt and pepper as needed.  Return to sauce pan and keep warm.

SANDWICH 

(yield: 2-4 sandwiches)

You will need to prep or buy some pesto (see pesto post).  You will also need some dark leafy greens and focaccia rolls. I like to use spinach. To add even more veggies, I will sauté some extra onions, red bell, zucchini, and yellow squash.

Ingredients:

2-4 focaccia rolls

pesto (pre-made or store bought)

1/2 red bell pepper

1/2 zucchini

1/2 yellow squash

1/2 cup onion

1 cup spinach leaves

salt and pepper to taste

Directions:

1. Toast focaccia rolls.  Set aside. Sauté bell pepper, zucchini, yellow squash, onion.  Season with salt and pepper .

2. Spread bell pepper sauce on one side of roll and pesto on the other. Fill sandwich with sautéed vegetable blend and place marinated mushroom inside along with spinach leaves.

 

 

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Cilantro Walnut Pesto

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It was that time I was in a pinch. I had invited guests over for dinner, and had run out of basil.  I recall I was making seitan and vegetable skewers brushed with pesto, over yellowed rice.  I had no time to to rush off to the store, so I scoured my fridge to see what alternative was available.  I had used walnuts in the past along with basil, so the walnuts were not a big deal.  I decided on cilantro, and a partnership was formed. I’m certain I’m not the first to do this. The combination of cilantro and walnut is a great marriage of flavors, and one that I have continued to enjoy. I hope you enjoy it as well.

 

CILANTRO WALNUT PESTO 

yield: 2  cups

 

Ingredients:

1/2 cup olive oil

1/2 cup roasted walnuts

2 cups of cilantro

1 tsp. garlic

1 Tbsp. lemon juice

1/2 tsp of salt, or to taste

1 Tbsp. of water to adjust texture (if you are using a blender)

Directions:

1. Wash Cilantro. Roast walnuts until scent is apparent.

2. Combine all ingredients into a blender and blend until smooth.

*Serve on pasta, brush on skewers, or use as a sandwich spread. So  many options.

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Maple Sweetened Chocolate Chip-Pecan Banana Loaf

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I love banana’s, but I only like to eat them with the skin yellow; no blemishes.  With that said, the best banana bread is made from the most spotted peels. If I’m not able to get to making banana bread right away, I will remove the peel and freeze them, or refrigerate them for a few days.  For years, I have used this recipe as thank you’s for kind gestures or help with kids. It’s best alongside a chilled glass of almond milk or with a cup of hot tea.  When my kids aren’t looking, I’ll sneak in shaved coconut for some extra flavor.

 

BANANA LOAF

Yield: 12 medium muffins or 1 loaf pan

 

Ingredients:

1 3/4 cup barley flour, sifted or unbleached all purpose

1 1/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1 tsp. vanilla extract

2/3 cups organic maple syrup (none of that fake stuff)

1/3 cup safflower oil

1 Tbsp. flax seeds

1 cup of mashed ripened bananas

1/4 cup almond milk

1/4 cup chocolate chips

1/4 cup pecans

*1/8 cup coconut flakes

** If you want to make this gluten free, the recipe is sound.  Just alter the flour with Bob’s Red Mill All Purpose GF flour.  It turns out great.

 

Directions:

1. Preheat oven to 350 degrees

2. Line a loaf pan with parchment paper. If you’re making muffins, you don’t need to do this.

3. Two bowls: One for wet mix. One for dry.  In the wet mix: combine maple syrup, oil, vanilla, flax seeds, and almond milk.  Whisk wet mix  until emulsified.  Add banana and mash it up with a potato masher or fork.  Either works fine.  In the dry mix: combine flour, baking powder, baking soda, and sea salt. Whisk dry mix.

4. Make a well in the dry mix and place the wet into the well.  Then fold in the dry to the wet.  When it is almost combined throughly, fold in the nuts, and chocolate chips. Coconut is optional.

5. Bake at 350 degrees for 30-35 minutes or until golden brown; if you have a loaf. If you are making muffins, then 20 minutes.  To check to make sure the middle is done baking, place a toothpick into the center and make sure not mix comes onto it when pulling it from the warm loaf.  Allow to cool for 10 minutes before slicing.

 

 

 

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Hummus

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I can’t tell you how many times I have shared this after someone has tasted it at one of our gatherings.  As a family, we go through so much of it, that we make it 2-3 times per week.  One of my children’s favorite snacks in the afternoon is this hummus with steamed cauliflower and broccoli. Use it as a sandwich spread, dip, or an alternative to salad dressing. It’s so easy to make, and you’re sure to get more quantity then store bought. Fresh is best!

 

HUMMUS

yield: roughly 28 oz.

 

Ingredients:

* I buy a 18 oz. bag of dried garbanzos and cook the entire bag, since we make this so often. But, for the sake of the recipe, just cook 9 oz (half the bag)

16 oz. of cooked garbanzos

1/2 c. olive oil

1 tsp. sea salt

1 Tbsp. tahini paste

1 tsp. garlic

1/4- 1/2 cup of water (to adjust texture as desired)

1 Tbsp. lemon juice

Directions:

Place garbanzos, oil, sea salt, tahini, garlic, lemon juice and 1/4 cup of water into blender. Puree until smooth.  If the texture is not to your desire, adjust with additional water. Adjust salt to taste.

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GF Black Bean and Vegetable Empenadas

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Empenadas; little pockets of goodness!  Having originated from Spain, these pastries are extremely popular throughout Latin and South America, and are often compared to the “hot pocket” of America.  Traditionally, they are often filled with meat, raisins, and olives. However sweet ones do exist , and are often made with guava and cream cheese, or fruit filled. Normally, they are fried.  I like to oven bake mine to make a healthier version. I chose to fill mine with black beans and a medley of diced vegetables.  They are so versatile, you can use the dough and fill them as you like. They are normally fried, but I like to bake mine to make them healthier.

 

GF EMPENADA DOUGH

Yield: 12 empenadas

 

Ingredients:

2 1/4  + 1/3 cups of Bob’s Red Mill all purpose GF flour

1 1/2 tsp. salt

1/2 cup of Spectrum organic shortening

1  cup of water

2 Tbsp. of egg replacer from EnerG

* Parchment Paper and a sheet pan for baking.

Directions:

1. In a medium bowl, stir together 2 1/4 cup flour, egg replacer, and salt. Cut in shortening until the mixture resembles coarse crumbs. Use a fork to stir in water a few Tbsp. at a time, until the mixture forms a ball. Add the remaining 1/3 flour to make certain the texture is correct. Pat into a ball, and flatten slightly.  Wrap in plastic wrap and refrigerate for 1 hour.  Make filling while dough is refrigerating.

 

FILLING:

 

Ingredients:

2 Tbsp. of olive oil + 1/4 cup (set aside 1/4 cup for brushing onto finished pockets)

1 small vidalia onion, chopped

1 1/2 cups of precooked black beans

1/4 cup yellow squash, chopped

1/4 cup red bell pepper, chopped

1 pinch of sea salt

2 Tbsp. paprika

1 Tbsp. cumin

1 tsp. garlic

1/2 tsp. ground black pepper

1/2 cup organic raisins

1 Tbsp. lime juice

1/8 cup of fresh chopped cilantro

Directions:

1. Preheat oven to 350. Line a baking sheet with parchment paper.

2. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook until tender.  Add the squash, black beans, garlic, paprika, cumin, and black pepper. Cook. Stir frequently.  Add raisins, lime juice, and cilantro. Adjust salt as needed.

3. Take the dough from the refrigerator.  Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the filling onto the center. Fold into half moon shapes.  Seal the edges by pressing with your fingers or by using a pastry crimper.  Lay finished stuffed and folded pockets onto parchment paper.

4. Brush with additional 1/4 cup olive oil, and bake for 15-20 minutes or until golden brown.