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Tuesday, July 3, 2012

July 4th - Recipe Ideas For All (yes that includes the gluten free, macrobiotic, vegan and meat eaters.)

Impress your friends with a little dessert before the fireworks?  Try a decadent tasting treat that really isn't so sinful for your cells.

Strawberry Short Wraps

Or you might call them crepes.  These dessert crepes are super simple and quick to make up and are elegant enough to top off many a meal!

Filling:

3 Pints Strawberries (fresh organic)
6 T. brown rice syrup (or other sweetener)
Pinch of sea salt
 2-3 tsp. kudzu dissolved in a little cold water

Rinse the strawberries and cut off the stem parts.  Slice in half and place into a pan with a lid.  Add the syrup and salt and simmer over low/medium heat with a lid on until the fruit is cooked but not completely dissolved.  Stir occasionally to check the consistency.  Then add the dissolved kudzu to thicken, stirring constantly once you add the kudzu.  It will only take a minute or two to thicken up.


Crepes:

1 1/2 Cups flour (Spelt works nicely)
1 tsp. baking powder
1/2 tsp. salt (use less depending on how strong your salt is.)
1 T. brown rice syrup (or other sweetener)
1 tsp. vanilla extract
2 eggs
2 Cups rice milk
2 T. safflower (or other) oil

Combine the dry ingredients in one bowl.  Combine the wet ingredients in another bowl and then add the wet to the dry and whisk with a wire whisk or combine all in the blender briefly.  Do not over beat the eggs or the crepes will be tough.  Pour by 1/4 Cupfuls into an oiled crepe pan or skillet over low/medium heat.  Allow one side to brown and then flip and brown the other side.  Fill with the strawberry filling.

Add tofu whip or vanilla pudding for an even richer dessert.


Tofu “Whip” Topping

1 lb. Tofu
1/2 C. maple syrup
1/8 tsp. Seas salt
1/2 tsp. Vanilla extract
Lemon juice

Put the tofu in a saucepan with a little water and simmer with a lid on for 5-10 minutes.  (This makes the tofu more digestible and I think gives the topping a better flavor)  Take out the tofu and put in the blender with the other ingredients.  I use just a squeeze of lemon and you may wish more or none at all. Blend until smooth.  Chill well.

Or if you feel more like a satisfying dip with those chips:


4 bean dip


1/2 Cup cooked Aduki beans
1/2 Cup cooked brown lentils
1/2 Cup cooked yellow split peas
(note: you can cook the beans yourself (with a small square of kombu) all together in 3+Cups water for 90min if unsoaked, 30-45 if soaked.
Good quality water
Sea salt
Shoyu or Tamari (organic soy sauce)
Ume vinegar
Dulse
Rosemary
Thyme
Basil
garlic powder
cumin
1 onion, diced
1 carrot, diced
1 Tablespoon olive oil

Garnish: Chives, chopped fine
1 container WildWood plain soy yogurt

Blend all ingredients in a blender until smooth using your herbs and seasonings to your own taste.  Garnish with the chives and soy yogurt.

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