Mini Key Lime Pies

OH MY!!! So very good.

1/2 cup pitted dates
1/4 cup oats
1 tbsp. ground flaxseed
coconut oil, melted

1/2 cup raw cashews (soaked for 4 hours and then drained)
1/4 coconut milk
2 tbsp. coconut oil (melted)
3 limes (1/4 cup juice and 1 tsp zest)
1/4 cup maple syrup
pinch of salt

Line 5 muffins tins with paper liners.
In a processor blend dates until you are able to form a ball with it. Add in oats and flaxseed, pulse until combined Add coconut oil 1 tsp at a time if needed to make a stickier/wetter crust.
Distribute date crust mixture evenly among paper liners. Use clean fingers to press the mixture into each liner. Place in freezer to firm up while making filling.
Add all the ingredients to the processor and process until smooth. Add more maple syrup if needed.
Take muffin tins out of the freezer. Pour filling into each of the liners. Garnish with lime zest. Cover loosely with plastic wrap and place back in the freezer Freeze until solid.
Remove from the freezer for 10 minutes to thaw before serving.

Spinach Artichoke Quinoa Casserole

Found another great recipe site. Cookingquinoa.net  I had to make a few changes to make this dish vegan but WOW it sure turned out great.

Ingredients

• 2 'ener G' egg replacement
• 1 ¼  silken tofu
• ¾ cup veganaise
• 1 tablespoon Dijon mustard
• 1/8 – ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• 1 yellow onion, chopped fine
• 6 ounces chopped baby spinach
• 4 cloves garlic, minced
• 14.5 ounces water packed artichokes, chopped
• 4 cups cooked quinoa
• nutritional yeast

Instructions

1. Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with olive oil.
2. In a blender, mix together the first 7 ingredients.
3. Spray a skillet with olive oil. Add onion and cook for 8 minutes. Add garlic and spinach and cook until spinach is wilted. Add artichokes and quinoa and cook for 5 minutes. Remove from heat and add to the tofu mixture. Stir well and transfer to the prepared baking dish. Sprinkle with nutritional yeast and cover with foil.
4. Bake for 30 minutes. Remove foil and bake for 30 minutes longer. Serve warm.

Beefless tips chow mein

I am in love with Gardein Products. I bought some Beefless Tips and looked on their website www.gardein.com for a recipe. I chose the chow mein. OH WOW I love it.

Prepare and wash all your veggys and then this recipe goes together quickly. It is so good. I used rice noodles instead of chow mein noodles.

ingredients

• 6 oz dry chow mein noodles ( or vegan option)
• 1 tsp sesame oil
• 1/3 cup veggie broth
• 1/4 tsp red chili flakes
• 1 tsp ginger, minced
• 1 Tbsp soy sauce
• 1 Tbsp rice wine
• 1/4 tsp pepper
• 2 Tbsp cooking oil, divided

• 1 pkg gardein beefless tips
• 2 cloves garlic, minced
• 1 carrot, sliced into matchsticks
• 1 cup snow peas, sliced in half
• 1 cup shitake mushrooms, thinly sliced
• 1 large bok choy, thinly sliced
• 2 green onions, sliced
• to taste sesame seeds (optional)
• to taste bean sprouts (optional)

preparation

In a large saucepan, cook chow mein noodles according to package directions. rain, toss with sesame oil; set aside.

In a small bowl, combine veggie broth chili flakes, ginger, soy sauce, rice wine, and pepper; set aside.

Heat wok or large skillet over medium-high heat. Add 1 Tbsp cooking oil, swirl to coat wok or pan, and add gardein beefless tips. Cook for 3 to 4 minutes on each side until well caramelized and crispy. Remove and set aside.

Add remaining 1 Tbsp oil and swirl to coat work or pan. Add garlic, carrots, snow peas, and shiitake mushrooms; cook 2 minutes, stirring often. Stir in bok choy and green onions; cook 1 minute. Add noodles, beefless tips, and soy sauce mixture; cook 1 minute. Garnish with sesame seeds and bean sprouts, if desired

Gardein Turk'y

 

Comfort food. Mashed potatoes, gravy and Gardein Turk'y Cutlet. This is soooo good. Thank you Gardein for making such amazing products!!!!!!

Breaded "shrimp"

These are great!!!  Love them!

10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)

 

For Beer Batter

1/2 c. gluten-free flour mix of choice

1/4 c. gluten-free beer (or soda water)

 

For Breading

3/4 c. breadcrumbs (I used gf panko but use whatever you got)

1/4 tsp. dried basil

1/4 tsp. dried thyme

1/4 tsp. dried oregano

1/4 tsp. salt

1 Tbsp. olive oil

Instructions

1.Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.

2.In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.

3.Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.

4.Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.

5.Place onto a baking sheet until all are completed.

6.Bake for 7-10 minutes until one side is nice and brown. Flip them over to bake the other side. (Welcome that heat bath!)

7.Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.

8.Sprinkle with salt once out of the oven and while still piping hot.

 

Notes

Serve with lemon wedges and cocktail sauce for dipping.

Makes 20 "shrimp" pieces.

TACO BOWL

OH wow, I love this one!!!

• 1/2 cup uncooked white quinoa
• 1 avocado
• 1 cup cherry tomatoes
• 1 cup black beans
• 2 cups corn
• 1/3 cup cilantro
• 3 green onions

 

• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Cook the quinoa. In a large pot, combine 1 part quinoa with 2 parts water. Bring to a boil, turn down the heat, and then allow to sumer until all the water is absorbed (about 20 minutes).

Dice the avocado. Halve the cherry tomatoes. Slice the green onions. Chop the cilantro. Prepare the corn (frozen works well). Drain the can of beans.

Prepare the lime taco seasoning.  To make, combine the juice of about 2 limes along with the listed spices in small bowl and whisk until incorporated.

Toss everything together. When the quinoa is perfectly fluffy, remove from the heat, transfer to a large mixing bowl, and gently drizzle in this lime taco seasoning. Then add all other ingredients and toss until evenly mixed.

Optional: Cashew Lime Sour Cream.

To make this, blend the juice of 1 lime, a few teaspoons of water, 1/4 cup soaked (and drained) cashews, and a pinch of salt until completely smooth. Drizzle over the top of each serving bowl to take this recipe to the next level.

Edamame Hummus

YUMMY another great recipe!!!

• 2 cups frozen edamame
• 2 garlic cloves
• 1-inch piece of ginger, peeled and coarsely chopped (About 1 Tbsp.)
• 2 limes, juiced
• 2 Tbsp. sesame tahini
• 1/4 cup cilantro
• 1/2 tsp. salt
• 1-2 Tbsp. of warm water, if needed
• -Baguette, sliced
• -Spring veggies (think shaved radishes, carrots, arugula, or baby greens tossed with olive oil)

Instructions

1. Cover edamame in a pot with water and boil for 4-5 minutes.
2. Meanwhile, place garlic and ginger in a food processor and pulse. Add lime, tahini, cilantro and salt. Puree until smooth. If extremely thick, take 2 Tbsp. of edamame cooking water and place in the food processor to thin.
3. Serve, spread atop a baguette, with fresh veggies of your choice on top.