If you love lemon, this cake will make your “Top 3 cake recipes… ever” list and you don’t even have to be a vegan! In fact, I’m pretty sure there are at least two people out there who ate this cake and had no idea it was devoid of animal products, the crumb is so perfect and the “cream cheese” frosting makes it so moist, and that’s what makes it one of my new favorite cakes. I don’t think I’m actually going to tell them it was vegan. They’ll find out if they read this post. (more…)
Posts Tagged ‘dairy free’
This Meyer Lemon Green Beans recipe has been updated with new photos as part of the #ThrowbackThursday photography project. We enjoy this recipe so much as a quick, healthy side dish alternative to heavier green bean casseroles.
I distinctly remember the texture of cold cream of whatever soup in the green bean casserole that came with the Thanksgiving dinners my mom would order at the grocery store. I promise we warmed them, but there were always leftovers and I have a habit of testing dishes cold and deciding if I really like them partially based on their texture at the one temperature most dishes are not designed to be served. That particular green bean casserole just didn’t make the cut.
I’ve had great green bean casseroles since then, but they’re clearly not an every day dish. Usually loaded with butter and other fats, it’s just not something I really want to put on our family table more frequently than say, Thanksgiving. That meant that green beans were not frequent guests at our dinner table, and rather under appreciated by me until a few years ago. I really love the flavor of green beans, they’re delicious! A little sweet, crunchy, a bit earthy, it’s just nice, and a flavor that deserves to be complimented and celebrated. (more…)
The lazy clean eater? We are All About That here. If I can skip steps in my healthy recipes to save time in the mealtime dash to get food on the table before the tiny tyrant in the house has a meltdown, I’m doing it. This is actually why I hadn’t posted a veggie flat bread-pizza crust-tortilla-whatever recipe on the blog yet. Most of them seem to require that you pre-cook the vegetables, let them cool, then move on. Ain’t nobody got time for that!
This recipe happened kind of accidentally, because I originally intended to make the Oven-Roasted Cauliflower Rice on The Clothes Make the Girl but the Godfather got to talking about using our ground beef on flat breads instead of making a picadillo-type dish to serve over “rice” (a Cuban ground beef dish) and so I had to change plans halfway through. The cauliflower had already been run through the food processor, so there was no going back and steaming there (as if!), and I wasn’t going to make the rice and then make the flat bread “crusts”.
So… I added an egg or two, a little almond meal to absorb the excess moisture from the cauliflower, some salt and garlic powder and voila! Dinner, and an Instagram post that got way more attention than I anticipated on my personal Facebook page, which is where I share most of my blog-related instagram pictures for some reason instead of the official blog page.
Anyway, after a few people requested the recipe, I realized I should probably go ahead and put it on the blog. What I like about these flatbreads is that they really do offer a great low-carb substitute to rice or traditional tortillas/crust breads and they take much much less time to make. Because I don’t remove all the moisture and add a little fat with the nut meal, they bend a little and will usually hold their shape if sliced into pizza pieces. I broke part of a flat bread into baby-sized bits and my 10-month-old daughter ate it up.
They will keep a few days in the refrigerator if stored properly. I store mine in a reusable container with pieces of parchment paper layered in between to prevent sticking and absorb any moisture drawn out by the refrigerator. I reheat in the oven if I want to be able to pick up pieces to eat like pizza, or in the microwave if I’m going to use a knife and fork.
Cauliflower Flatbread for the Lazy Clean Eater
Author: Goodie Godmother
- 8 cups cauliflower florets
- 2 eggs
- ¼ c almond meal
- 1 tsp salt
- ½ tsp garlic powder
- Preheat your oven and baking stone or baking sheet to 475 F.
- Place cauliflower in the bowl of a large food processor and pulse 8-10 times until the cauliflower is in rice-sized pieces.
- Add both eggs, the almond meal, salt, and garlic powder.
- Pulse 3-4 more times until the ingredients are well incorporated.
- Remove your preheated baking sheet or stone from the oven (be careful it will be HOT) and cover with parchment paper.
- Measure out flat breads using a level ½ cup scoop and flatten with a spatula to ¼" thickness. Work in batches if you can't fit them all on the sheet.
- Bake for 15-18 minutes until edges are slightly brown. Allow to cool on the pan for 5-8 minutes before carefully removing to plates or a wire rack.
- Top as desired and serve warm.
According to Merriam-Webster crock-pot is a hyphenated word, did you know that? I had to look it up since my spell-check always tells me I made a mistake when I write “crockpot”, but “crock pot” just seems funny, and I know not everyone uses the phrase “slow cooker”. I’m glad we all learned something today.
One of the things I’ve been most excited about having a “real fall” is apple picking. We did go once in California, and I loved it, but there’s something about the idea of picking apples on a crisp cool day that seems so very “autumn” to me and it was a non-negotiable thing we had to do this season. So we headed out to a lovely 250+ year old farm nearby to pick apples and a perfect little pumpkin. Even though Princess is still a little young for apple picking, she seemed to enjoy it, and I like to feel as if maybe the time she spends shopping at farmer’s markets, visiting farms, and making things from scratch will help her in the long run to make conscientious food choices. She’s only 9 months old though, so I’m probably getting a little ahead of myself.
If you are curious, she is wearing my necklace. Darling girl has a love for jewelry like her mama.
Back to the apples, we picked just over 10 pounds of assorted apples, and I had my first actually delicious Red Delicious apple. Fresh Red Delicious taste absolutely nothing like the sandy-textured rather bland monsters you buy at the grocery store. All the apple varieties we picked, which I don’t remember, tasted wonderful, and more importantly, were grown without pesticides and other icky things.
I have plans for all 10 pounds of apples, but the first thing I chose to make was this applesauce. First of all because it takes no time at all, second because it’s a great snack/condiment/side, and third because I have plans to make things that require applesauce.
Given how popular this has been in our house, I will be procuring more apples and making another batch or two for the freezer before apple season is over. You’ll be surprised at how easy this is to make and will never buy applesauce again, pinkie promise.
You can cook the apples over the stove, but I like using my crock-pot because I think it gives the natural sweetness a little more time develop so you don’t have to add any sugar to the recipe. I don’t add any butter either, just four ingredients and that’s it. You don’t even have to use a specific blend of apples. I like to use a blend of sweet and tart apples, you may feel free to do whatever makes you happy.
If you can though, head to a local farm before the season is over and pick your own. It’s not only a fun experience, but you support a local producer, and you’ll end up with some of the best-tasting apples you’ve ever enjoyed.
Crock-Pot Applesauce (No Sugar Added)
Making homemade applesauce is an easy and delicious way to enjoy one of autumn's best fruits!
Author: Goodie Godmother
Serves: 4 cups
- 3 lbs fresh apples
- ¼ c water or no-sugar added juice of your choice
- 2 T fresh lemon juice
- 2 whole cinnamon sticks (optional)
- pinch of salt
- Wash and dry your apples.
- Peel, core and slice the apples, placing them into the slow cooker as you go.
- Toss the apple sliced with the fresh lemon juice, then add the water (or juice), pinch of salt, and cinnamon sticks (optional).
- Set the slow cooker to high for 2-2.5 hours or low 4-4.5 hours or until apples are tender and cooked through.
- Use a potato masher or food processor to reach the desired consistency and store in the refrigerator for up to two weeks or freeze for later.
Happy first day of Fall darlings! After a warm weekend the Virginia weather is setting the stage for the change in season with just the slightest chill in the air, and I am “celebrating” with my first head cold in years. We are not amused in the slightest.
Thankfully, the bug seems to be disappearing as quickly as it appeared, but I am limiting my kitchen time until I am better. I do have a few recipes that still need posting, so those are going up this week, AND, I had the perfect excuse to roast some vegetables and make a comforting autumn soup. You really don’t need an excuse to make this soup though, it’s delicious!
Earlier this week, I picked up a butternut squash to make my “usual” butternut squash soup (not this one, another one I will post one day) because it’s one of my favorite fall comfort foods, and a pie pumpkin to roast for fresh pumpkin puree. The pumpkin puree was originally going to go into some pumpkin ravioli, and then a bourbon-spiked pumpkin roll (with a super cute Halloween-decorating twist). That was not to be this weekend though. Instead, we took advantage of the fact that People Who Are Not Healthy Should Not Be In The Kitchen to work on getting rid of a few more moving boxes. We even hiked out to Ikea to grab cabinets for our kitchen and a few other organizational odds and ends. Our house almost looks livable!
Back to kitchen stories… I roasted the pumpkin for puree Friday morning, when I was still feeling great, so I had some beautiful fresh pumpkin puree I wanted to use and I didn’t really feel like waiting until I felt better to follow the original plan. A quick glance at the spice cabinet to confirm that we had saffron in stock, a little of the homemade chicken stock I made last week, and one oven roasted butternut squash later, and I had the most delicious Plan B evah.
This soup takes about an hour to make, but most of that is just waiting for the vegetables to roast. Then you just scoop everything into a blender or use an immersion blender in a large pot, add seasoning, and serve. It’s also a great freezer-friendly meal, so don’t be afraid to double the batch.
If you have a baby, this is also a great opportunity to make some of your own baby food. I set aside a little extra of the roast pumpkin and squash, pureed together, and spooned it into the reusable baby food cubes I have. Four vitamin-packed preservative-free meals (4 ounces per cube), done!
Parenting side-note for those of you wondering… we are following a self-led weaning plan for Princess A. As she shows interest in age-appropriate foods, we allow her to try them and incorporate them into her diet. She frequently eats what we are eating, so I don’t have a large stash of pre-made baby food for her. Instead we opt to have at least one item on the table that is safe for her to eat, so we can expose her to “real” food and textures. I do like having a few back-up containers of baby-appropriate foods for those times when our food is too spicy, not age-appropriate, or when her meal time doesn’t quite match up to ours.
I used chicken stock for the soup because that’s what I have on hand, but you may feel free to substitute vegetable stock to make a vegan/vegetarian version.
I like to top this soup with a little sprinkle of cheese, gouda and goat cheese (pictured) are my current favorite options, but I think a poached egg floating on top would also be delicious with a big hunk of crusty bread for dipping.
It might be time to go raid the leftovers…
Roasted Butternut Squash Pumpkin Saffron Soup
Saffron scented butternut squash and pumpkin soup is a perfect healthy fall comfort food!
Author: Goodie Godmother
Recipe type: Soup
- 1 medium butternut squash
- 1 small pie pumpkin (about 2 lbs)
- 3 cups homemade chicken or vegetable broth
- ½ tsp unpacked saffron threads
- ½ tsp kosher salt
- ⅛ tsp white pepper
- olive oil
- cheese to top (optional)
- Preheat the oven to 350 F. Line a large baking sheet or roasting pan with aluminum foil and brush with olive oil.
- Wash and dry the pumpkin and butternut squash. Using a sharp knife, carefully cut off the stems and cut the pumpkin and squash in half. Scoop out the seeds and place both on the baking sheet cut side down.
- Roast for 35-45 minutes until you can easily pierce the thickest part of the squash and pumpkin with a fork. Remove from the oven and set aside.
- Place the three cups of broth in a small sauce pan with the saffron threads. Bring to a simmer for 5 minutes then remove from heat.
- The butternut squash and pumpkin should be cool enough to handle by now. Using a spoon, scoop out the flesh, it should separate very easily from the peel.
- Measure out 4 cups of packed squash and 3 cups of packed pumpkin.
- Place into a large pot with the broth and blend until smooth with an immersion blender, or puree in batches using a traditional blender.
- Add salt and pepper, adjust to taste
- Serve warm, top with shredded or crumbled cheese before serving if desired.
Previous 1 2 3 4 Next