Recipe by Cory Lucid Assisted by Karina Lucid Crust Ingredients:
1 cup almond flour, finely ground 2 tablespoons cocoa powder 2.5 tablespoons coconut oil, warmed to a liquid 1/4 teaspoon sea salt 1 tablespoon maple syrup With a fork in a medium sized mixing bowl, mix together the almond flour, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste. Pudding: 1 can full fat coconut milk 1 ripe avocado 2/3 cup coconut palm sugar 2/3 cup raw cacao 1 teaspoon of vanilla extract 1/2 teaspoon of cinnamon Other Directions: Open the can of coconut milk upside down and separate the liquid from the cream. Scoop out the cream into a food processor. Add the remaining ingredients. Blend to creamy delicious wonderfulness!!!
0 Comments
![]() INGREDIENTS: 1 c. quick-cooking oats 1/2 c. almonds 3/4 c. unsweetened coconut flakes 3 tbsp. maple syrup 1/4 tsp. kosher salt 1/2 c. almond butter 3/4 c. coconut milk 1 1/4 c. granulated sugar, divided 2 c. cashews (soaked overnight, drained and rinsed) 1/2 c. refined coconut oil, melted, plus more for pan 2 tsp. pure vanilla extract 1 (8-oz.) container vegan cream cheese 3 c. fresh or frozen raspberries, divided DIRECTIONS:
![]() You really can use almost any bean, I prefer the pink or red but i've seen this done before with black or white beans as well. (This is not the traditional method but it works very well to the refried novice) 1) Soak Beans in Water for 24 hours 2) Rinse and thoroughly wash soaked beans 3) Saute a full bulb of Garlic & Onion in a pressure cooker Adding garlic 5 minutes after the onion. 4) Add Beans, 3 bay leaves and ample water then pressure Cook for 45 minutes (can also slow cook or use a very large cooking pot) 5) After Cooked Fully Strain the Beans 6) Pan Fry in large Saute pan till desired crispness or lack there of, crush beans to desired firmness as well. ![]() This soup is a modified ancient recipe to be vegan and still have the beneficial properties as well. 1 lb. of baby bok choy, washed and separated (cut any large leaves in half) (the grocery was all out of baby bok choy, so I got 2 large bok choy bunches, and cute them in half, horizontally and vertically)
Directions:
![]() Vegan Gluten Free Thanksgiving Recipe Series Ingredients: 1 Head of Cauliflower Package of Vegan Cheddar Cheese 1 Tablespoon Maple Syrup 1 Chopped Onion 1/4 Cup Hot Sauce 1/4 Cup Tamari, Aminos or Soy Sauce 1 Tablespoon Garlic Powder Salt and Pepper to taste Directions: Preheat your broiler In an oven safe Saute' Pan, Saute' Onion salt, pepper and maple. Once Onion is Translucent add Cauliflower Saute until Cauliflower is soft Roast Transfer to the Oven Broiler Roast 10 minutes stir and roast again 10 additional minutes Add 1/4 Cup Hot Sauce, 1/4 Cup Tamari, Aminos or Soy Sauce, 1 Tablespoon Garlic Powder and broil for additional 5 minutes Add Vegan Cheese, cover and wait till melted Enjoy! ![]() Vegan Gluten Free Thanksgiving Recipe Series Ingredients:
Preheat your oven to 375 degrees. In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat {do not lift lid} and allow the quinoa to steam for another 10 minutes. When that is over, you will have picture perfect quinoa – trust me, no more soggy mess! Heat the olive oil in a saute pan over low heat. Add in the chopped celery and onion. Cook until they begin to become clear, about 5-10 minutes. Turn the heat up to medium and add in the vegetable broth, sage, garlic powder and season with more salt and pepper if needed; simmer for a few minutes. Combine the quinoa with the veggie mixture and add in the last 1/2 cup of vegetable broth, stir together well. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown. t i p: I prefer my stuffing on the drier side so, this recipe will come out that way. If you like your stuffing to be on the moist side, feel free to add more broth into the quinoa mixture before it goes into the oven to bake. ![]() Vegan Gluten Free Thanksgiving Recipe Series Ingredients: For the crust:
![]() Vegan Gluten Free Thanksgiving Recipe Series Ingredients: Seasoning for cooking potatoes 2 lbs yukon gold potatoes 7-8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato 1 teaspoon fine sea salt 1 teaspoon garlic powder Flavors added to cooked potatoes 1/2 cup lite canned coconut milk lukewarm (only brand I use is Thai Kitchen, See note below for subs) 1 teaspoon apple cider vinegar If you don't want a buttermilk flavor, just omit 1/2 teaspoon fine sea salt 1/4 teaspoon fine ground black pepper 1/2 teaspoon garlic powder this gives a nice kick of garlic flavor, use half if you want less of a pronounced garlic flavor Optional garnish: fresh or dried thyme Note: Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored. Instructions Peel and chop up your potatoes into 1/2 inch chunks. Add them to a large pot with 6 cups water. Bring to a boil and once boiling, add both the teaspoons of salt and garlic powder and give it a quick stir. This tip really flavors the water, so that the potatoes have depth of flavor. Turn the heat to medium-high, so they don't cook too high of heat. Cook for about 15 minutes until they are fork tender. Drain and let sit for 5 minutes to release some of the water. Tip: While the potatoes are cooking, add the coconut milk and vinegar to a cup and stir. Let sit for a few minutes. Add the salt, pepper and garlic powder to the milk and stir. Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up. Now add the reserved coconut milk mixture and mash again until very smooth or until desired consistency. If you want yours less fluffy/more creamy, add more milk, but you'll need more spice. Taste and add any extra salt/spices if desired. I added just another pinch of salt, as it was really wonderfully flavored. I garnished mine with fresh thyme because I love a fresh element added, but dried thyme or any of your favorite herbs would work. Fresh thyme is more potent, so use dried if preferred. Feel free to add vegan butter if desired. I personally don't add it, but know some like it. Vegan Gluten Free Thanksgiving Recipe Series Ingredients: 16 oz dry brown rice pasta 6 tbsp vegan butter separated 1 shallot thinly sliced 4 cloves garlic diced 3/4 cup GF breadcrumbs 1/4 cup bacon bits separated salt & pepper to taste 2 tbsp GF flour 2 cups non-dairy non sweetened milk 8 oz vegan cream cheese 1/4 cup vegan Parmesan or Soaked and dried Ground Cashews, with a sprinkle of garlic and onion powder *optional 1 cup veggie broth 1/2 tsp turmeric optional* 1 tsp garlic salt 1 tsp ground mustard 1/2 lemon juiced fresh parsley for topping Instructions: Preheat oven to 350 degrees. Bring a pot of water to a boil. Add pasta and cook until al dente.** Drain and set aside. Heat 2 tablespoons of butter in a pan over medium heat. Add garlic, shallots and a pinch of salt & pepper to the pan. Cook until shallots are tender, but not browned (approx. 3-5 minutes). Remove from the heat. Combine breadcrumbs, and shallot/butter mixture in a bowl. Stir to combine and set aside. Melt 4 tablespoons of butter in a large pan. Add flour and whisk until smooth and bubbly. Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add Vegan Parmesan, veggie broth, turmeric, garlic salt, ground mustard, lemon juice, salt and pepper. Stir to combine and adjust seasoning as needed. Add cooked pasta to the sauce and stir to combine. Pour into a casserole dish and top with breadcrumb topping. Place in the oven and bake for 15 minutes. Increase heat to broil and bake until topping is browned. Remove from the oven, top with parsley and serve. ![]() Vegan Gluten Free Thanksgiving Recipe Series DRY INGREDIENTS:
WET INGREDIENTS:
INSTRUCTIONS:
APPLE MIXTURE:
INSTRUCTIONS:
APPLE GLAZE MIXTURE:
INSTRUCTIONS:
|
Sponsored By
About Trainer JoeTrainer Joe is a 23 year experienced fitness and mindset expert. Joe has been considered top of his field in the fitness industry because of his amazing resume and extensive knowledge of how the human body responds to exercise stimulation. A ground breaking self help presenter, Joe can appeal to the logical, emotional, and scientific aspects of any mind, regardless of the students background or knowledge base. Sponsored By
Categories
All
Sponsored By
|