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Sarah Lawrence

Sweet Potato and Chickpea Curry (gluten free, dairy free, vegan)

Cooked a batch of chickpeas this week... so chickpeas get to star in a few meals. Here's the result of my kitchen fun on Sunday. We enjoyed this curry for lunch yesterday. Want to stretch it? Add a bit more tomato and almond milk or even veg broth to make more of a sauce and you could easily serve this over rice, quinoa, millet or noodles.  Round everything out with a big beautiful salad!   [caption id="attachment_565" align="alignright" width="300" caption="Sweet Potato and Chickpea Curry"]Sweet Potato and Chickpea Curry[/caption] Sweet Potato and Chickpea Curry 3 cups cooked chickpeas 2 large sweet potatoes, cubed 1 leek, minced 3 cloves garlic, minced 1 large tomato, diced (1-2 cups total), reserve about 1/4 cup for garnish 3 Tbsp curry powder (your choice) 2 cups water 1 cup almond milk or coconut milk 1-2 tsp salt 1-2 tsp pepper   Combine everything except almond milk, salt and pepper in a large cast iron skillet or your favorite pot.  Bring the stew to a simmer over medium heat and cook for about 30-40 minutes until the sweet potato and chickpeas are soft.  You will want to check the pot a few times during cooking to make sure that it’s not getting dry.  You can add more water as necessary and may want to turn down the heat.  We aren’t after a vigorous boil… we want gentle heat so we keep the sweet potato in cube form. Once you’ve cooked everything to this point you have a choice.  Add in the almond or coconut milk and season with salt and pepper to taste so you can serve this stew right now OR let it cool and pop it in the fridge overnight.  When you reheat the stew, add the almond/coconut milk and season --- you will be rewarded for your patience with a much more flavorful curry than if you serve it right away.

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Sarah Lawrence

No Bake Strawberry Crumb Bars (gluten free, dairy free, vegan)

[caption id="attachment_557" align="alignright" width="300" caption="No Bake Strawberry Crumb Bars"]No Bake Strawberry Crumb Bars[/caption] Inspired by a picture I saw on Pinterest of some tasty looking Strawberry Crumb Bars, I thought it would be fun to make a gluten free, high raw version for my family.  Basic date-nut bar mixture combined with homemade gluten free granola, topped with strawberries mascerated with chia seeds to help them form a firm raw layer, then topped with crumbs from the bar base.  Quick prep, a little time to chill and we were in dessert bliss.     Want a totally raw version? Omit the granola and increase the nuts to 1 cup. The bars will be thinner, but no less tasty!  No Bake Strawberry Crumb Bars 1 ½ cups pitted medool dates(about ¾ lb) ½ cup raw cashew nuts (see note) 1 cup gluten free granola or ¾ cup gluten free quick cooking oats (Bob’s Red Mill) 1 Tbsp coconut oil ½ of a banana (about ½ cup) 1 cup organic strawberries, greens removed 1 Tbsp chia seeds *Note: pecans, walnuts and macademias should also work, but they have much stronger nut flavor.  I chose cashews for their mild, creamy flavor. Place dates, nuts, granola and coconut oil in your trusty food processor and whiz until everything is uniform in size.  You’ll get something that looks like crumbs. Remove 1 cup of this crumb mixture and set it aside. Add the banana to the mixture remaining in the food processor and pulse a few times until you get a ball of dough.  This is your crumb bar base. Line your pan of choice with a piece of plastic wrap or parchment paper.  Put the base mixture into this pan, press it to the edges and flatten it with your fingers to get an even surface.  Doesn’t need to be perfect and you totally get to lick your fingers when you’re done! Put your food processor bowl back onto the base with the blade (you don’t even need to clean it! SCORE!) The strawberries and chia get a turn in the bowl now until you have an almost smooth, but somewhat chunky strawberry mash.  Remove the blade from the bowl and use a spoon or spatula to scrape the sides and all around the bowl to ensure that those gorgeous little chia seeds are incorporated.   Spoon the strawberry chia mixture over the crumb base that you’ve already got in the pan.  Spread it out so it covers that first layer. Now, take the reserved crumb mixture and sprinkle it over the strawberry chia layer.  All that’s left to do is put the whole pan in the fridge and give it a chance to firm up so you can slice it.  I usually give mine an hour or more to chill.  You can leave it overnight and even up to a few days if you’re making a batch in advance of a party or for snacks, etc. To serve, I take the edges of the plastic wrap or parchment and loosen the whole bar.  I wiggle it out of the pan in an air lift fashion and put the slab onto my cutting board where I decide on what size to make my servings.  We like smallish squares or dainty rectanglular pieces, but you can cut into whatever size your heart desires.  You could even go right at the thing with a fork...  It’s all good!  Not quite firm enough to pick up with your fingers.... freeze them if you want something that is finger friendly.  Going the frozen route also limits your serving window to about 30 minutes from the time you plate them.  Otherwise, it's forks all around! No matter which way you make them, Enjoy!

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Sarah Lawrence

Easter 2012 – our best (and easiest) Gluten Free Vegan Feast ever!

[caption id="attachment_553" align="alignleft" width="300" caption="Easter 2012"]Easter 2012[/caption] I really wish you could have been here today to SMELL our Easter Feast cooking.  Have you ever had one of those proud moments where you are outside and you smell something amazing and think to yourself, "I'd love to taste THAT!"  --- it's that kind of smell that totally makes you jealous, unless it's coming from your house... your kitchen... and then you just feel proud!  Yup, I had that moment today.  I think you're going to love me for experimenting with socca today (if you don't already love me!)  Maybe you think it's wrong to experiment with food on a holiday, but I'm always game.  Becuase I've been on a socca kick lately, I figured that socca works so beautifully when it's thin that it might work beautifully as a binder in a thick pie/kind of quiche form... and I am beside myself with glee because it does and it does so in an amazing, dare I say, incredible way!   I wanted something like Spanikopita, so I used kale for a base of greens and artichoke for that feta-like saltiness.  This is one basic idea that I can't wait to play with using other greens and flavor combinations.  What will you try? What's even better than a meal that tastes great?  -- A meal that's also easy to prepare.  No slaving in the kitchen for this cook today! I turned on the oven, spent about 20 minutes prepping veggies and then enjoyed time with my family for an hour while things cooked.  Easy enough for any night of the week and PERFECT for leftovers!  Try them and let me know what you think!    Mesculin Greens with Beets, Grapefruit and Toasted Pecans  - Fill salad bowl with greens, top with diced beet (ours were peeled, raw); slice grapefruit in half and cut out the segments, then squeeze rind to lightly splash greens with the grapefruit juice; top with toasted pecans (I toasted ours in a dab of coconut oil and sprinkled with a pinch of coconut sugar and a pinch of salt). Butternut Squash Soup  -- Peel and de-seed 1 butternut squash (or cheat and buy peeled squash at the market like I did this time!); Dice about 1 cup of sweet onion.  Add squash and onion to a soup pot and add 8 cups of water.  Add 1 tsp salt, heaping tsp pepper, a few cloves of garlic, 1 tsp cumin.  Boil for 20 minutes.  Cool.  Puree in blender.  Reheat and serve. Kale and Artichoke Socca Pie -- Wash and chop 1 lb kale.  Dice 1 cup onion.  Mince 3 cloves garlic.  Add to hot skillet and sauté until veggies are soft.  Season with rosemary, nutmeg, salt and pepper to taste.  Stir in ¾ cup chopped artichoke hearts. -- Combine 2 cups chickpea flour, 2 cups water, juice of 1 lemon. -- lightly oil/spray an 8 inch springform pan.  Pour enough batter to coat bottom, then add half veg mixture, top with batter, add remaining veg and top with remaining batter.  Lightly mix using a fork… it’s more like moving the veg to the side so the batter can penetrate. -- bake in 400 F oven for 50-60 minutes or until a wooden skewer inserted in center comes out clean. Roasted Veggies -- Clean and chop veggies into bite sized pieces.  I used carrots, potato and onion.  Add 1 tsp coconut oil and stir to coat.  Sprinkle with salt and pepper.  Roast in 400 F oven with the Socca Pie for 1 hour.  Toss with fresh dill before serving.

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Sarah Lawrence

GFV Peanut Noodles, Three Ways

Um, YUM!  Peanut noodles are a favorite in our house.  They taste great for a filling lunch or light dinner and pair nicely with a salad.  Super easy to adapt if you need an allergy friendly recipe --- sub sunflower seed butter for the peanut if necessary; omit the sesame seeds and substitute coconut oil or olive oil for sesame conscious cooking.  We’ve made it all different ways and have loved every version.  These noodles can stand up to a fair amount of veggies and even torn kale or other leafy greens.  If you want to give that a go just massage the greens with a bit of the dressing before you toss everything together and they will soften nicely.  The combination version is on my go-to list because it makes a HUGE plate of veggiful noodles that are great for lunch on another day.  I love the ease of these and hope you will too! [caption id="attachment_549" align="alignright" width="300" caption="GFV Peanut Noodles, 3 ways"]GFV Peanut Noodles, 3 ways[/caption] Peanut Noodles, Three Ways 3 large cucumbers, julienned or made into ribbons using julienne slicer 3 large carrots, same prep as cucumber 2 red peppers, sliced very thin (sub any color pepper) 6 asparagus stalks, sliced thinly on the diagonal (optional) 3 or 4 green onions, sliced into ribbons or rounds 8 oz pea shoots or other sprouts 1 green papaya, peeled, seeded and julienned (optional) 1 pkg Rice Noodles (I used 8.8 oz King Soba Pumpkin, Ginger and Rice Noodles) [caption id="attachment_550" align="alignleft" width="300" caption="King Soba Pumpkin, Ginger Rice Noodles"]King Soba Pumpkin, Ginger Rice Noodles[/caption] 2 Tbsp sesame oil 2 Tbsp Bragg’s Amino Acids or Tamari ¼ cup lime juice ¼ cup chunky peanut butter, Sunflower Seed Butter or Soynut butter 1 Tbsp finely grated ginger 1 clove garlic, minced or pressed ¼ cup cilantro, ripped or minced ¼ cup thai basil, ripped or minced (optional) 1 sprig of mint, ripped or minced (optional) 1 tsp sriarcha or ½ tsp chipotle chili powder (optional – adjust according to the level of heat you prefer) Sesame seeds for garnish For all versions: Start by combining sesame oil, Bragg’s/Tamari, lime juice, nut/seed butter, ginger, garlic, chili and herbal greens.  Whisk or stir to combine, then set aside. Version 1: (RAW) Make thin julienned strips of your veggies using a great knife, mandoline or a julienne peeler.  Massage dressing into the veggies and set aside for 10 minutes for flavors to combine before eating. Version 2: (NOODLE) Prepare rice noodles according to package directions.  The King Soba noodles I used cook in about 5 minutes. Once noodles are cooked and drained, toss them with the dressing and enjoy. Version 3: (COMBINATION) Prepare veggies as you would for the raw version.  Prepare the rice noodles as you would for the noodle version.  Cool the noodles by rinsing under cold water while they are draining in the colander.  Toss raw veggies with noodles and sauce.  Make sure everything gets coated.  Enjoy!

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Sarah Lawrence

Gluten Free Vegan Cauliflower Pizza Crust

So here we are again with pizza!  I've made what seems like a million versions of pizza crust, because, well... my kids are like most kids and they LOVE pizza.  Back in the day, I loved pizza too.  But the gluten and dairy didn't love me, so we parted ways.  Now I've got some great crust recipes and this one is another keeper.  Check out my other faves and try this version too! (polenta pizza,  socca pizza ).  I have to tell you that I was inspired by a post that kept popping up on Pinterest for this Cauliflower Pizza Crust.  I can’t eat dairy cheese or eggs, so that version won’t ever be on my table… but the idea of adding veg into my trusty pizza crust got me going!  Here’s what happened from my kitchen experiment (I hope you enjoy it as much as we have!)  Other changes I made to my original recipe include testing the batter with flax and without it.  Leaving the flax out yields a thinner crust that is harder to flip and requires some tough love to hold it together… but it’s worth the minute of trouble because what you get is a thin and crispy slice of goodness that you’ll write home to mom about. I have some clients who are quite athletic and have higher protein requirements, so I’ve added ¾ cup of shelled hempseed to the crust for that protein kick.  That gets a solid 3 tablespoons of hempseed into each crust and adds a whopping 11 grams of protein plus a hefty dose a Iron, Magnesium, Phosphorous and Zinc. [caption id="attachment_541" align="alignleft" width="300" caption="GFV Cauliflower Socca Crust"]GFV Cauliflower Socca Crust[/caption]         Gluten Free Cauliflower Socca Pizza Crust (makes 4 personal size crusts – sometimes you get a bonus snack size) 2 cups chickpea flour 1 cup steamed cauliflower, mashed well or riced ¼ cup flaxseed meal (OMIT for thin crust) ¾ cup shelled hempseed (optional) ¼ cup lemon juice 2 ¼ cups water (use 2 cups if you omit the hempseed) 1 tsp onion powder (optional) ½ tsp grated lemon zest (optional) 1-2 tsp seasoning mix of your choice (Italian herbs are nice) 1 Tbsp oil, for your pan Preheat your oven to 450 degrees F. If you have pizza stones, put them in to get nice and hot. For thicker crust: Mix flour, cauliflower, flax, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter will be thick. For thin and crispy crust: Mix as for the thick crust but leave out the flax. The batter will still be thick. Lightly coat your cast iron skillet with a bit of oil and heat oil to medium high heat.  You don’t need the full tablespoon of oil now since you will need to recoat the skillet for each pizza base.  I use a basting brush and just dip it in my oil and then swipe it over the surface. Scoop out a 1 cup portion of your batter and tip if out in the center of the hot skillet.  Use a wooden spoon and spread the batter out into a nice circle.  Don’t go too thin with this crust or you may not be able to flip it.  After 5 minutes, use a spatula and see if the bottom has set.  It should be a nice golden color and the top will be looking like it’s getting dry.  Mine develop tiny air holes and I can see steam escaping through some like little geysers.  Others spurt the itty bitty bit of oil that I used to prep the skillet (only a swipe is needed if you have a well seasoned cast iron pan.) To flip, I use two spatulas that are meant for use on an outdoor grill. They are long and flat and are perfect for this sort of thing!  Slide the spatulas under the crust and flip it over. The thin crust batter may not flip easily, but rest assured, all you have to do is flip it and then use your spatula or spoon to smoosh and smooth the surface together.  Once it’s crisp’ed up on both sides it will hold.  Think of it a bit like spackling a wall --- you need to patch it back together if it comes apart but it will be smooth in the end.  The baking really works to crisp up the edges once you’ve loaded it with your toppings. For both thick and thin crusts, let the second side get crisp for a minute and then transfer the crust to a hot pizza stone in your preheated oven.  Ladle on the tomato sauce of your choice and any other toppings that work for you. You can also keep everything in the skillet and let the toppings get warm and bubbly under your broiler.  Your choice; because I make enough to feed my family, I choose to use the oven so I can continue making the pizza bases in the skillet. [caption id="attachment_539" align="alignleft" width="300" caption="thin and crispy crust"]thin and crispy crust[/caption] If you want to make pizza meals in a big batch you can save yourself some time on busy nights.  Make the crusts in your skillet and bake them without toppings for about 5 minutes, then transfer to a wire cooling rack.  You need to cool the crusts completely before storing them.  I had good luck separating my crusts with parchment paper or with wax paper and then popping the stack into a large freezer bag.  Lay everything flat and you’ll be able to remove one crust at a time if you need to.  Thaw in the fridge for an hour or pop right into a preheated 400 degree oven, top it and bake it for 12-15 minutes.

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