Ellen Abraham

Chocolate Coconut Milk Moose

This seriously takes like the inside of a Milky Way Candy Bar…..FRICKEN delicious.

Chocolate Coconut Moose

13.5 oz coconut milk (1 can)

1/3c water

 1c chocolate chips

1T maple syrup

1/4t salt

1 1/2t agar

1t vanilla

Measure out all of the other ingredients and have them ready.

In a saucepan on the stove over a low to medium flame, combine the milk, chocolate chips, maple syrup, agar and salt, stirring frequently. Continue cooking over a low flame until the chocolate chips melt, about 10-15 minutes. The mixture should look like hot chocolate, creamy and full- bodied.

Place the contents of the saucepan into a blender. Caution, hot liquids in a blender can be extremely dangerous. Fill only half way to the top of the blender and proceed in batches if necessary. * Add the vanilla and taste the mixture. Adjust the seasonings to your tastes. Make sure all of the adjustments happen before you pour it to set.

Pour the mixture out of the blender through a sieve, lined with cheesecloth, or through a very fine mesh strainer, into a large serving bowl. The straining will catch any lumps, clumps and/ or impurities (like uncooked agar).

To make individual servings, pour mixture directly into several, small, serving bowls Allow this to cool and set for at least 5-6 hours, best overnight.

Serve with a nut crème and fresh berries.

Roasted Portobello Steaks with Lemon Spinach

Roasted Portobello Steaks with Spinach

serves 2

2 large Portobello mushrooms, brushed clean, remove the stems sliced and set aside

1 clove garlic, smashed and minced

1 large onion, thinly sliced

¼ fresh jalapeno or 1/4t red pepper flakes

1/3c olive oil

1/4c fresh parsley, minced

1/4c red or white wine

1/4c Daiya vegan cheese *so optional, not necessary

1/2t pink salt

1/4t fresh black pepper

—

4c fresh baby spinach

Pink salt and pepper to taste

1T olive oil

—

Juice of ½ lemon

Preheat the oven to 425 degrees

In a large bowl, mix the garlic, onions, pepper, parsley, mushroom stems, wine, salt and pepper together. Gently slather the mushroom caps in the mixture, coating them well.

In a large roasting pan or dish, place the mushrooms topside down (gills up), be sure there is some of the olive oil mix underneath them. Then pour the remaining ingredients around the caps, well spaced.

While the mushrooms are roasting, prepare the spinach.

Using washed and dried spinach, toss the spinach until all leaves are well coated and seasoned with olive, salt and pepper.

Place in the oven and roast for 20 minutes before flipping the caps and gently tossing the onions and stems around. Place the spinach around the mushroom caps and sprinkle the vegan cheese on the caps (if using) and place back into the oven for 5-7 minutes or until the cheese is melted and the spinach is just wilted.

For plating, make a small mound of spinach and drizzle with fresh lemon. Top it with the whole or sliced cap, topped with the onions and stem mixture

Penne Spinach “Lasagna” Casserole

The premise of this super tasty dish is that is an easier, quicker, version of my traditional lasagna; it is more accessible as a casserole style baked pasta dish. My friends could not believe it was dairy free. Super cheese like, and could easily be made without the faux cheese if that is not your thing, simply omit it. It has the same basic components of a lasagna but the handling of the pasta goes much faster and delivers fantastic results.

Components:

6 cups spinach- quickly sautéed in garlic and olive, salt and pepper OR blanched and pressed
fresh tomato sauce– recipe below
1 pound of Gluten Free Penne, Rigatoni, or Fusili
Tofu Spinach “ricotta” filling- recipe below
shredded non- dairy cheese of your choosing; Daiya (meltability factor), Follow Your Heart (taste factor), I use a mix of the two.

Putting it together:

Preheat the oven to 350 degrees
ladle in about 1 cup of fresh sauce in the bottom of the baking dish
place down one layer of pasta
spread in the tofu filling
layer in sprinkle with the shredded vegan cheese
layer in sauce
layer in pasta
spread in the tofu filling
layer in the last of the pasta
layer in last layer sauce
cover the top layer with shredded vegan cheese
Cover with tin foil and bake for 60 minutes.

Fresh Tomato & Basil Sauce

2 cloves garlic, smashed and minced

4c tomatoes, diced

1/4c fresh basil, lightly packed, chopped

1/4t black pepper

1/4c water

1/2-1 fresh cherry bomb, chili or other hot pepper, minced

1/3c extra virgin olive oil

1t salt or to taste

In a skillet, add the olive oil and sauté the garlic until golden and soft. Add the tomatoes, parsley, salt, black and red pepper. Allow the tomatoes to break down and to come to a boil. Reduce heat and simmer for 5-10 minutes. In the last 5 minutes of cooking, add the fresh basil.

At this point, the sauce is delicious as is or can be pureed to create a smoother sauce.

Tofu “Ricotta” Filling

Tofu Ricotta

1/2 Pound tofu- blanched

1 clove garlic, smashed, minced

3T extra virgin olive oil

1 heaping T mellow white miso

1t brown rice vinegar

1t ume vinegar

1 heaping T sesame tahini

6c fresh spinach or 1 1/2c steamed and pressed (all water out) OR sautéed with garlic and 1t olive oil

1/2c vegan mozzarella or favorite vegan cheese (or a blend)

1/2t black pepper

In a bowl, crumble or smash the tofu with a fork or fingers with all of the other ingredients. Add the vegan cheese and the chopped steamed / pressed spinach. Mix well, taste and adjust seasonings.

Gluten Free Double Fudge Brownies

These are INCREDIBLE….I used pecans, could totally use any other nut or omit it entirely. Really delicious cold from the fridge. I don’t miss the wheat AT ALL.

Y U M.

Gluten Free Double Fudge Brownies with Pecans 2013

makes 6 large squares or 12 small
3/4c all purpose GF flour
1/2c cocoa powder
3/4c sucanat
1/4c chocolate chips
1/2c pecans or walnuts *optional
1/2t baking powder
1/2t salt
—-
1/4c maple syrup
1/4c coconut oil
1/4c+1T cooked puree of sweet potato*
1t vanilla

Preheat oven to 350º

In a small bowl, mix all of the wet ingredients together, the sweet potato puree*, the maple syrup, canola oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts if you are using them, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 20 minutes. Turn the pan and continue to bake for another 10-13 minutes or until done in the center. Let cool for at least 30 minutes before attempting to cut.

*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.

With a dry measuring cup measure the 1/2c of the puree.

Variations
1) Use carob powder and vegan carob chips in place of the cocoa powder and chocolate chips.
2) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!

3) Swirl in Peanut Butter or almond butter!

Gluten Free Green Falafel

GLUTEN FREE GREEN FALFEL

Unbelievably delicious……this green, gluten free Falafel can be served as an appetizer with hummus, lemon tahini sauce, and hot sauce or sriracha or eaten as a main course. Stuff a gluten free wrap with falafel, lettuce, sprouts, tomatoes, lemon tahini sauce, salt and pepper. As an alternative, falafel can be formed into patties and eaten like a veggie burger. SO FRICKEN YUM.

Makes 6-8 patties, can be frozen.

1-1/2c fresh kale, de-stemmed, torn into small pieces

1-1/2c chickpeas, cooked, rinsed, drained (= 1 can)

1/2 onion, rough chopped

1 spring onions

2T tahini

2t cumin

1t pink salt

2 cloves garlic

1/2c cooked brown rice or quinoa

1/4c all purpose gluten free flour

1 lemon, juiced

Olive or grape seed oil for pan-frying.

Combine all ingredients except the flour in a food processor and process just until all is blended and mixture can be formed. Taste and adjust the seasonings; more salt, more cumin, more lemon juice etc to your liking.

Heat up a large cast iron skillet or frying pan over medium heat.

Transfer into a mixing bowl and add the flour and mix in until well incorporated.

Add the oil into the hot pan. With a cookie scoop, scoop out the chickpea mixture and place in the pan, not overcrowding. With a spatula, gently flatten the domes. Cook for 5-6 minutes per side or until they are golden brown crusted and then flip. Remove to a plate. Eat cold or hot! Serve with Lemon Tahini sauce.

Lemon Tahini sauce

Juice of 1 lemon

½c tahini

pink salt to taste

black pepper

1/4c water

In a small bowl, add all of the ingredients and whisk until smooth and to the desired consistency. If a thicker sauce is preferred, use less water. Serve over cooked greens, salads, or falafel.

RAW Vegan “Egg” Nog / Cashew Love Drink

RAW Vegan “Egg” Nog

1/2c cashews soaked for an hour

2c water

10 deglet dates-more or less for desired sweetness (could be replaced with 1/4c raw agave or maple syrup)

1/4t nutmeg

1t vanilla

1/2T coconut oil

1t maca powder

1/2t cinnamon + additional for dusting

In a blender, combine all ingredients and process until smooth.

Pour into serving glasses and dust with cinnamon. Can serve over ice or blended with ice for a thicker smoothie style beverage.

I have to say this spiked with a spiced rum is the OPPOSITE of not good.

SO. FRICKEN.FESTIVE.

Gluten Free Peanut Butter Chocolate Chip Cookies

Ummmmmmmmmm…so these are INCREDIBLE….YUM! Peanut Butter, Chocolate….YUM-NESS.

Gluten-Free Peanut Butter Chocolate Chip Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1/2c roasted peanuts, to be coarsely ground

1/2c peanut butter

3/4c dark chocolate chips

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the peanuts.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Mix the wet ingredients together; the peanut butter, coconut oil and maple syrup in a blender if need be to get well incorporated before adding into the dry and mix with a spatula until everything is well mixed.

Scoop or spoon out onto baking sheet with space in between. Using a fork, create a criss cross pattern across the top applying with gentle pressure.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.

Sweet Tapioca Pudding

I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.

Sweet Tapioca Pudding

3-1/2c cashew nut milk

¼c agave syrup or organic cane sugar

1/4c Organic Tapioca Pearls

1/4t pink salt

1t vanilla

In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.

*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation

Gluten Free Nut Loaf

This was DELICIOUS with the Basic Mushroom Gravy and some Smashed Potatoes. Would be equally delicious as a sandwich filling if there is any left over!

Gluten Free Nut Loaf

1c-cooked lentils or smashed chickpeas

1c pecans- to be ground

1 1/2c cooked brown rice

4-5 slices Gluten Free toast-completely cooled, to be made into breadcrumbs

or 1-1/2c loosely packed GF breadcrumbs

1 clove garlic, smashed and minced

1 medium onion, minced

1/4c nutritional yeast

1/4c ketchup

2T extra virgin olive oil

1/2c walnuts, chopped *opt

1/8t-1/4t-cayenne pepper or chipotle powder (I LOVE Chipotle Powder)

1/4t ground black pepper

1/2t salt

Up to 1/4c water

Topping:

3T ketchup

Preheat oven to 350 degrees

In a food processor, process the pecans- set aside.

In the same processor, process the bread into breadcrumbs…do not over process!

In a large bowl, combine the lentils or chickpeas, rice, breadcrumbs, onions, nutritional yeast, ketchup, oil, nuts*, salt, red and black pepper. Mix with a wooden spoon or clean hands until all ingredients are well incorporated.

Pour out the mixture into a lightly oiled loaf pan. With the back of a wooden spoon, fill out the pan. Top the loaf with the remaining ketchup.

Cover with foil and bake for 35-45 minutes.

Remove the foil and bake for another 10-15 minutes.

Serve with smashed potatoes and sautéed greens; broccoli or kale.

Gluten-Free Chocolate Chip Almond Crunch Cookies

FRICKEN AWESOME. These cookies aren’t missing a thing. I think my most favorite cookie to date.Whipped them up in less than 25 minutes from start to finish—> #almostinstantgratification

Gluten-Free Chocolate Chip Almond Cookies
makes 23 cookies

1c Gluten-Free flour
1c rolled oats
1c roasted almonds, to be coarsely ground

1c dark chocolate chips

1t cinnamon

1/4t baking soda
1/4t baking powder
1/2t salt
—
1/2c maple syrup
1/2c coconut oil
1/2t vanilla

preheat oven to 350º

In a food processor, put the oats in and grind them until they become flour-like.

In the same processor, coarsely grind the almonds.
In a bowl, mix all of dry ingredients together, the flour, ground oats, almonds, chocolate chips, cinnamon, salt and baking powder/soda.

Pour the wet ingredients, the coconut oil and maple syrup into the dry and mix with a spatula until everything is well incorporated.

Scoop or spoon out onto baking sheet with space in between.
Bake for 10 minutes. Turn the pan (s) and continue to bake for another 5 minutes or until golden brown. Let cool for at least 5 minutes and then remove them to a cooling rack.