Feeds:
Posts
Comments

Archive for the ‘dairy free’ Category

flower on stone“We have come into this exquisite world to experience ever and ever more deeply our divine courage, freedom and light!” — Hafiz

What a perfect quote to embody New Year. Persian New Year, that is, aka  Nowruz!

To me, it just feels right and natural to have a new year start with the promise, rebirth, and blossoming of spring.

Spring is a reminder of the inner light within each and every one of us. That’s worth celebrating!

Persian Card_New_YearsScroll down below for a roundup of highly celebratory (and symbolic) recipes from fellow Persian food bloggers. 

Thanks to the fabulous Sanam, of My Persian Kitchen, for putting this together!

Oh, technically the big day of the Persian New Year is always the spring equinox, which falls on Thursday, March 20, this year. Now’s as good a time as any to spread the happiness and to prepare for a fresh new season.

At the moment, I’m in a bit of Spring Cleaning Mode. (Oooof, those closets needed every ounce of attention I gave them last weekend. Ha!) I’m also prepping to host another yoga retreat, in upstate New York/in the Hudson Valley area.  March 14-16—perfect timing to get us ready for spring.

Looks like 2014 is a year of new beginnings for me in many ways. I’m headed to India at the end of the month. This trip has been a dream of mine for many years. At just the right time,  the stars aligned, the Universe and those I love are shining their support and approval on me, and I’m flying off on the night of the new moon. It’s happening!

As for Spring Cooking:

This is a classic clip for my (somewhat limited) TV archives. Here I am cooking kuku sabzi on live TV for Nowruz. This was on Good Day New York a.k.a Fox 5 a few years back:

More blogger Persian New Year goodness:

Read Full Post »

 
Double Chocolate Chunk Cookies are fudgey, brownie and cookie-like all at once. You'd never believe they're free of many common allergens, including gluten, dairy, and can easily be made minus eggs and tree nuts.

Double Chocolate Chunk Cookies are fudgey, brownie and cookie-like all at once. You’d never believe they’re free of many common allergens, including gluten, dairy, and can easily be made free of eggs and tree nuts. Cookie photos by Kristen Joerger of tiny-gourmet.com  .

This Double Chocolate Chunk Cookie recipe post has literally been years in the making.  A couple of years ago, I ran across a cookie recipe I really liked, and tinkered with it.  Soon, I was baking these babies up, and taking them to house parties, to weekends away, on hikes, and on road trips. People LOVE these cookies. I’ve heard people go so far as to call them “The best cookies I’ve ever had in my life.”

cookiesI’d bet money they’ve gotten me invited back a few places 😉

They were a huge hit at my most recent yoga retreat.

People always request this recipe, yet I always got sidetracked.

You’d never guess these cookies are free of many common allergens. My goal was to make them taste chocolately and decadent, not diet. These cookies have no:

  • gluten
  • dairy
  • egg (if you choose to veganize them, that is)
  • or tree nuts (if you choose the tree nut free option, that is)

Here are some of us at my most recent yoga retreat in upstate New York:

fall retreat group shot 2013 upstate

This magic batter traveled with me to my most recent yoga retreat, and the cookies were a huge hit when we packed them into the bagged picnic lunches we took with us to the apple orchard.

These cookies are packed with flavor and a beautiful texture.

Bria’s Double Chocolate Chunk Cookies.

Yield: About 2 dozen cookies.

  • 1 cup peanut butter (or almond butter, or, to go tree nut free, use sunflower seed butter.)
  • 1 cup UNSweetened cocoa powder
  • 1 cup of brown sugar (I prefer dark brown)
  • 1 egg (replace egg by combining 1 tbsp ground flax seeds + 3 tbsp warm water in a small bowl and stirring.  Allow a “jelly” to form after a few minutes and use this as your “egg”)
  • pinch teaspoon salt (leave out if your peanut butter is salted)
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips, chunks, or half a cup of each (I used Trader Joe’s brand, as they are free of dairy)

1.Preheat oven to 350 degrees F.

2. In a nice, roomy mixing bowl, cream together peanut butter, brown sugar, egg, and vanilla.

3. Begin adding in cocoa powder, 1/4 cup at a time, and mix until well incorporated and moist. If the batter gets too dry, add in bit of water, leftover coffee, or milk of choice to loosen it. Then remix. If batter becomes too loose, add in more cocoa powder to tighten it up.

4. Fold in 3/4 of the chocolate chips and/or chunks. Save the rest for garnish.

5. OPTIONAL/not always necessary: Stash mix in the freezer for 10-15 minutes while you prepare  your cookies sheets. I either line mine with parchment paper, or spray them with cooking spray. One of these days I WILL get a Silpat.

6. Use a cookie scoop or a spoon to make uniform sized dough balls. (I do this by hand and spoon, and each cookie is a generous tablespoon of dough). Do NOT smash cookies down.

7. Place 3-5 chocolate chips and/or chunks on the top of the cookies. You can flip the cookie dough ball upside down and get the chips to adhere that way.

8. Bake cookies for 9-14 minutes, until ever so faint cracks appear on the surface. I know 9-12 minutes is quite a range, but I find that variations in altitude and ovens really do make a difference in bake times. In my NYC toaster oven, these cookies are perfect at 8-10 minutes of baking. In Colorado, I had to go closer to 12 minutes, sometimes beyond, in the “big” oven, to get the right texture.

9. Let cool slightly (or a lot, your choice, but I can never wait too long to try these). Enjoy!

So there you have it. An easy, creative,  recipe that is so delicious, you’d never know it’s friendly to many “restricted” diets and actually kinda healthy.

Question Time:

What’s your go-to dessert?

Read Full Post »

Moist, cakey…like a cross between a cookie, a cake, and a muffin. Cream cheese icing optional. I found these cookies delicious without it.

Carrot cake is awesome, isn’t it? In cookie form, it’s pretty amazing, too. Especially when the cookie is moist and cakey at the same time, much like actual carrot cake. Bonus: cookies are soooo much more portable than cakes, or even cupcakes. Throw these in a picnic basket or lunch box, and you’re good to go.

At my last Yoga retreat.

I rigged up this recipe when looking to create a cookie  for my upcoming Yoga retreat. I wanted something with fall flavors and a comfort food vibe. I looked around online and found a handful carrot cake cookie recipes. With a few modifications, the cookies easily become healthier, with zero loss of flavor or texture.

My carrot cake cookies don’t taste “free” of anything, but they are indeed free of many common allergens, including dairy, gluten, and, if you prefer, tree nuts. Of course there’s sugar, but a moderate amount.  There is egg in them, but you could likely leave it out and just do a flax or chia “egg.” (Leave me a comment if you try it to let us know how it goes). These cookies are packed with flavor and a beautiful texture.

Carrot Cake Cookies

Yield: About 2 dozen cookies.

  • 1 cup (5 ounces) oat flour (simply grind 1 cup whole oats into a flour-like texture in your food processor or blender. If gluten free is a concern, get certified GF oats)
  • 1 Tablespoon pumpkin pie spice (Yes, it’s a lot. Trust me on this).
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons sunflower seed butter, at room temperature (I use Trader joe’s brand; Sunbutter brand is good, too)
  • 1/2 cup packed brown sugar (dark or light both work)
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup grated carrots
  • 1/2 cup raisins
  • 3/4 cups old fashioned oats
  • 1/2 cup chopped walnuts (note: these ARE a tree nut; leave out if needed. I personally prefer my cookies minus nuts, and leave them out.)

1.Preheat oven to 350 degrees F.

2. In a nice, roomy mixing bowl, mix dry ingredients: oat flour, pumpkin pie spice, baking soda and powder, salt.

3. In a second roomy mixing bowl, cream sunflower seed butter, brown sugar, and vanilla. Once smooth, add egg and mix until smooth again.

4. Make a well in the wet ingredients. Gently incorporate dry ingredients, 1/3 of the mixture at a time. Fold in raisins, grated carrots, oats, and walnuts (if using).

5. Stash mix in the freezer for 10-15 minutes while you prepare  your cookies sheets. I either line mine with parchment paper, or spray them with cooking spray. One of these days I WILL get a Silpat.

6. Use a cookie scoop or a spoon to make uniform sized dough balls. (I do this by hand and spoon, and each cookie is a generous tablespoon of dough).

7. Bake cookies for 9-14 minutes, until ever so faint cracks appear on the surface. I know 9-14 minutes is quite a range, but I find that variations in altitude and ovens really do make a difference in bake times. In my NYC toaster oven, these cookies are perfect at 9-10 minutes of baking. In Colorado, I had to go closer to 14 minutes, sometimes beyond, in the “big” oven, to get the right texture.

8. Let cool slightly (or a lot, your choice, but I can never wait to try these). Enjoy!

So there you have it. An easy, creative, fall-friendly, carrot cake cookie recipe that is so delicious, you’d never know it’s friendly to many “restricted” diets and actually kinda healthy.

Question Time:

What’s your favorite fall dessert recipe?

Read Full Post »

Homemade almond milk with vanilla. I get a real kick out of using my vintage style milk bottles to bottle up this creamy drink.

My new friend Ellen, who I met in Colorado this summer, taught me how to make homemade almond milk. (I met her via Airbnb when I rented a room in her place for a few nights during a Yoga workshop weekend I was attending. We totally hit it off. She reminds me a lot of my older sister).

Once back in New York, I was out of almond milk one day and pressed for time. So I decided to give her method a whirl rather than running to the store. It couldn’t be a  simpler DIY, and it’s saving me tons of money. Goodbye to buying almond milk for $4 per half-gallon. At Costco, I can get a 3lb/9 cup bag of almonds for around $8. You can really “milk” this one bag, considering you only use a cup of almonds per batch.

Almonds are loaded with vitamin E.

As for the actual recipe: The first couple of batches I made were super rich and creamy. Pretty awesome, actually. When using this milk to make my hot cocoa…oh my LAWD. Amazing! It was foamy, almost like a cappuccino.

Because I made that maiden batch on the fly, I used unsoaked almonds. The milk was a tad grainy. Didn’t bother me, but something to consider.

If you want a thinner milk, just use more water. Soaking the almonds ahead of time will get you a smoother texture, too. I prefer something in between the super rich and super thin (I’m sure there’s a bad joke in there somewhere), so I go with about 5 to 6 cups of water to a cup of soaked almonds. Foamy, creamy, dreamy!

Homemade Almond Milk

Yield: About 8 cups. Recipe can easily be halved.

  • 1 cup of unsalted almonds (soaked overnight in water, if possible)
  • 5-7 cups of filtered water (use the smaller amount of water for a thicker milk)
  • 1 Tablespoon of vanilla extract (optional, or use less if preferred)
  • Sweetener of choice (optional; I usually thrown in a couple of stevia packets. Other options to consider: honey, maple syrup, sugar, etc.)

1. If using soaked almonds, strain and rinse. Add all ingredients into blender, and blend, working from low speed to high. Add more liquid if needed. I let this run for a good minute (or more)  in my VitaMix.

2. Taste for sweetness and texture, and adjust and re-blend as needed.

3. Bottle and refrigerate if not using immediately.

Read Full Post »

At my recent Yoga retreat, quinoa was on the menu, but we ended up not making it. We had so many other delicious things, so it fell out of the rotation. I didn’t miss it, because I thought I didn’t really like it. Until now. You will, too, I bet. You could even take this to any Fourth of July festivities you might be celebrating this weekend. It’s easy to make and travels well.

I used white, also known as yellow, quinoa in my recipe. Look for it in the rice/grain section part of your store. Technically, it's not a grain. It's a seed. And it's gluten-free and very high in protein as well. Photo via wikipedia.

Back to my quinoa breakthrough. Imagine, cooking quinoa according the package directions, and it turning out awesome? Who’d have known? Certainly not me, as I’m not always one for following directions. I can barely make my own recipe the same way twice, much less another person’s. Ha!

I stumbled upon this recipe the other night when “shopping in my cabinets.” I decided to do something novel for me and made the quinoa according to the package directions (fry a cup of quinoa for 20 seconds in butter or oil, add two cups of boiling water, cover, simmer for 20 minutes, covered, over a low heat).

Happy Birthday, America. You're 235, you say? Well, you're forever 21 to me.

As it cooked, I chopped up a bunch of veggies that were hanging around unused: some roasted red peppers, celery, a couple of artichoke hearts. I added a can of (drained) white beans. Then I mixed this all into the fluffy quinoa, along with a couple of drizzles of olive oil, some ground cumin, and some Trader Joe’s 21 Salute seasoning (salt-free and very versatile!) I threw in some nutritional yeast, too.

It was a hit, and a new summer staple was born. It tastes lovely hot, cold, or at room temp. It travels well, and it’s light yet filling. It’s a flexible recipe: vary the veggies and spices and come up with  your own combos. Plus, quinoa is high in protein; along with the beans and veggies, you have a balanced one-dish meal or side.

Quinoa, I’m sorry for my past indifference and for leaving you out of the retreat festivities. I promise I’ll make it up to you somehow, someday!

Fluffy Summer Quinoa Salad

Ingredients to serve 4 as a side, 2 as a main dish:

  • 1 cup quinoa
  • oil or butter of choice
  • water
  • veggies of choice (such as peas, peppers, onions, artichoke hearts, asparagus, olive chunks, scallions, whatever you desire/have on hand)
  • 1 can of bean of choice, drained (I used white beans)
  • salt and pepper to taste
  • spice blend of choice (I used Trader Joe’s 21 Seasoning Salute)
  • ground cumin (couple of pinches)
  • nutritional yeast or parmesean cheese, grated (optional)

1. Cook quinoa according to package directions.

2. As quinoa cooks, chops up veggies, drain beans, and gather spices.

3. Once quinoa is done (takes about 20 minutes), remove from heat.  Fluff with a fork, add spices. Lightly stir. Add oil. Fluff a bit again. Add veggies and beans and stir again. Taste and adjust seasoning, oil, and veggies amounts if   needed. That’s IT!

Read Full Post »

Finally! Pancake perfection. They're gluten-free and dairy-free, too!

Pancakes are so very simple to make, yet to very easy to screw up. Bad memories, such as brunches ruined by stubborn flapjacks, burned pancakes, undercooked pancakes, tough pancakes, and just plain fugly pancakes kept my expectations low for my recent flapjack foray.

Try adding a gluten and dairy free caveat to the recipe requirement and the ante is upped. So I figured the best thing to do was relax.

Have you ever noticed how sometimes things turn out the best when you have zero expectations?

Closer, closer. See how fluffy they are?On a recent random workday, between teaching classes and a challenging workout, a serious pancake craving hit me. So I threw together the only pancake mix I had on hand, a gluten-free Bob’s Red Mill mix. Because I love sunflower seed butter and wanted to bump up the protein content of my cakes, I added approximately three tablespoons of that stuff. Good call! Instead of cow’s milk, I used some creamy coconut milk from Silk that I had on hand.

The resulting cakes were fluffy, tender, and oh-so-satisfying. Perhaps the best I’ve ever made, and quite possibly the best I’ve ever eaten. Not bad for someone with an uneasy relationship with pancakes!

Want to snag the gluten free flour and coconut oil at a steep discount? Roll on over to iherb and use my coupon code, TAV642, for $5 off of your first order. Orders of $40 or more ship FREE. Trust me, you can get tons of good stuff at iherb for $40: vitamins, supplements, protein powders, chia seeds, soaps, and tons of other cool stuff. Ok, now for the recipe:

Victorious Gluten Free Sun Butter Pancakes

Yield: approx 12 pancakes. I made 2 for myself and put the rest of the batter in the fridge to use throughout the week.

  • 1 and 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
  • 1 cup coconut milk (I used the new coco milk by Silk; it doesn’t taste coconutty to me at all, but IS creamy)
  • 1 large egg (for vegans, you could try your luck with a flax or chia seed egg or another egg stand-in. Look here for deets.)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Sunflower Seed Butter (I used Trader Joe’s brand; I’m sure any other nut butter would be great in here)
  • 2 or more Tablespoons coconut oil for greasing pan

1. I mixed all ingredients except for the coconut oil in my Vita-Mix. Because I’m crazy like that and really love any excuse to use the Vita. You can surely mix your ingredients by hand, as described on the pancake mix package directions. (Just remember to leave OUT the oil the package directions call for. Because you’re using more than enough oil by using nut butter; plus the nut butter adds an awesome flavor and protein to the mix).

2. Heat the coconut oil over medium heat in a nonstick pan. Don’t skimp on the oil in this part of the recipe!  Use more if you need to. Trust me on this. Then dollop about 1/3 of a cup of batter in the pan. I did one pancake at a time. Depending on the size of your skillet, you could do 2-4 at a time.

3. When the pancakes are bubbly all over, gently and carefully flip them over and allow them to brown on the other side. Then wrap them in foil and place in a low heat oven or toaster oven to keep warm. Or just eat immediately.

Half-eaten and fully delicious!

Read Full Post »

A kale stalk grows in Brooklyn. No, seriously. I snapped this pic at the Brooklyn Botanic Garden recently.

Some people have a way with words. I, apparently, have a way with kale.

Three very unexpected individuals went slightly crazy over this kale recipe:

  • A friend who isn’t much of a veggie eater at all. To the point that I always bring a green salad or a side to contribute to dinner at her place, because otherwise, we’re green-free; to her credit, she’s gracious about this habit of mine, and she loves this kale).
  • Another friend who isn’t a big food person at all, much less a fan of greens. The friend who says, “I don’t eat sides.”  Ha!
  • And my cat.

Yes, you read right. My cat loves this kale. At first I thought he was simply licking the chicken sausage juice off of the plate. But no, the little boy started eating the tiny leftover pieces of greens. With gusto. We’re talking purring and coming back to look for seconds gusto. I trust my cat’s taste in food. He’s quite the foodie, actually. He enjoys hanging out in the kitchen with me, likes chicken only when it’s prepped a certain way, and loves coconut yogurt by So Delicious. He’s got great taste, that one.

Grainy Blackberry picture of my cat :-), whose name is Bise. (Rhymes with the last syllable of resume).

The recipe is so simple. And good!

Simple Skillet Kale Saute with Chicken Sausage

Note: Feel free to leave out the chicken. The kale still tastes fabulous without it.

Ingredients to serve 2:

  • 2 or 3 links chicken sausage, cut into ovals
  • 1 bunch of kale
  • cooking oil of choice, up to 2 tablespoons
  • Seasoning blend of your choice (I’ve been using Trader Joe’s “Everyday Seasoning” for my kale lately)
  • Salt (ONLY if seasoning blend is unsalted)
  • Nutritional yeast or grated cheese of choice (optiona)
  • 2 Tablespoons sundried tomatoes, slivered (optional)
  • Splash of pomegranate molasses (optional)
  • Splash of water or broth of choice (might not need)

1. In a roomy skillet or Dutch oven, heat the oil over low heat. Once the oil is warm, add chicken sausage and allow to brown on one side (check after about a minute).

2. Meanwhile, prep kale (rinse, cut or tear into pieces)

3. Flip chicken sausage. Now add kale to skillet and on one side for a minute or two. Then turn it to coat with oil and sausage juices, then add spices, plus sundried tomato slivers. Turn and cook the kale on for another minute or so. Taste kale for texture (I like mine tender-crisp), and adjust spices, including salt, if desired. Add a drizzle of pomegranate molasses, if using. (If at any point the kale becomes too dry in the pan, add a bit or water or broth of choice)

4. Remove from skillet, sprinkle with nutritional yeast or grated cheese (if using), and serve warm. It can also travel well and makes a tasty cold salad or side dish.

Read Full Post »

Older Posts »