Dairy Free | I Can Cook That

Pressure Cooker Barbacoa Beef Tacos

Note: I was sent a Cosori Premium 6qt multicooker in order to write this post. Opinions are mine alone.

I’m not going to lie, pressure cookers have always kind of intimidated me. I was under the impression that they were difficult to use, and easy to mess up.

Well, after trying out the Cosori Premium 6qt pressure cooker over the past couple of weeks, I’m here to tell you they are actually quite easy to use!

Pressure cookers are definitely having a moment right now, but they’ve actually been around since the 1600’s in some form or another. Pressure cookers use steam pressure to help cook food faster. When cooking tough meat, pressure cookers help tenderize the meat and cook it surprisingly quickly in the process.

The Cosori Premium 6qt pressure cooker is actually a multicooker – it’s a pressure cooker, hot pot, steamer, slow cooker, food warmer, sauté pan, yogurt maker, and rice cooker – all in one! The unit has 17 smart cooking programs, but you can also adjust the cooking time, temperature, and pressure cooking levels to customize your cooking.

I couldn’t wait to test the pressure cooker out! I immediately thought of barbacoa – super tender and shredded meat (typically lamb or beef) with seasonings, so it’s time to try making Pressure Cooker Barbacoa Beef Tacos!

We eat a lot of tacos in my house, so I knew this would be a perfect test of the pressure cooker’s ability. This recipe actually uses two of the features available -” sauté/brown” and “meat/stew” pressure cooking. The Cosori premium pressure cooker is quite large (6 quarts!), so I decided to make a huge batch for future dinners. (It’s always helpful to have a full freezer for busy fall weeknights.)

Note: If you’ve been considering purchasing the Cosori Premium 6qt pressure cooker, click on this link and use code UCS9PK3K to receive 10% off! (The code is only good through October 31, 2018, so be sure to purchase before then!)

Ingredients: (makes 12 servings)

6 garlic cloves
1 medium onion, peeled and quartered
1 chipotle in adobo, plus 3 tablespoons chipotle in adobo sauce
2 tablespoons ground cumin
2 tablespoons ground oregano
1 teaspoon ground cinnamon
½ teaspoon ground cloves
zest and juice of 1 lime
2 tablespoons apple cider vinegar
2 cups beef broth, plus a tablespoon or two, divided
6 lbs boneless chuck roast, trimmed of excess fat
Salt and pepper, for seasoning
2 tablespoons olive oil
2 bay leaves
12 corn tortillas
1 small white onion, finely chopped
Cilantro, for garnish
Lime wedges

Continue reading Pressure Cooker Barbacoa Beef Tacos

Balsamic Honey Roasted Carrots

I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.

To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop. For example, the carrots I used for this post were “randomly sized and have some curve to them.” They still taste the same to me!

Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.

Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.

Ingredients: (serves 2, multiply as needed)

8 oz carrots, washed and peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey (or agave to make vegan)
1/2 teaspoon ground cinnamon
pinch of salt and pepper
fresh parsley, chopped, for garnish

Continue reading Balsamic Honey Roasted Carrots

Moroccan Black Lentils with Kale and Onions

As much as I wish that I could meal plan and cook every night of the week, I have times where my job is too busy and I just don’t have time. During these busy periods, I usually order Blue Apron meals so that at least the meal planning and grocery shopping is done for me.

One of the meals a few months back had a side of black lentils with sauteed kale and onions that was absolutely fantastic. Since then, a version inspired by the original recipe has become a staple in my house.

Lentils in general are an awesome source of protein, and black lentils are no different. Sometimes called beluga lentils, they are named for their likeness to caviar. Black lentils hold their shape better than some other types of lentils, so they add great texture to meals.

The spice used in this recipe, ras el hanout, is a Moroccan spice blend that differs depending on the shop, so your version may come out slightly different than mine. The name, which means “head of the shop” (which is similar to the English expression “top-shelf”) is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. I’m a huge fan of this spice blend, mainly because it takes a lot of the guess work out of seasoning — plus it tastes amazing! You may remember me using it in my One Pot Moroccan Chicken recipe earlier this year.

Ingredients:

1 cup dried black lentils, rinsed
2.5 cups vegetable or chicken broth
1 tablespoon olive oil
1 tablespoon butter (can omit for dairy free)
1 onion, cut in half and thinly sliced
1 tablespoon ras el hanout
2 cups roughly chopped kale leaves
salt and pepper, to taste
the juice and zest of 1 lemon
lemon wedges, for serving

Continue reading Moroccan Black Lentils with Kale and Onions

Blackberry Orange Margaritas

I’m not going to lie. I’m a bit of a margarita wimp. I prefer my margaritas as fruity as possible. I do have a Grilled Margarita recipe, but my other margarita recipes have pomegranates and blood oranges in them. Yum.

Anywho, I came across this recipe for Blackberry Orange Margaritas in Cooking Light and knew I’d like this one! The original recipe adds spicy serrano tequila, but I decided to keep this one spice-free.

Ingredients:

6 ounces tequila
12 ounces fresh blackberries
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons agave nectar

Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.

Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.

Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.

Tangy, slightly sweet, and super refreshing. Exactly what I want in a cocktail!

I love the color of this too. The photos don’t really do it justice. Definitely a statement drink that would be perfect for the next time you’re entertaining. You can also make this ahead of time and pour when ready to serve.

Yum

Blackberry-Orange Margaritas

Total Time: 10 minutes

Yield: 4 servings

Calories per serving: 180

Ingredients

6 ounces tequila
12 ounces fresh blackberries
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons agave nectar

Instructions

Add the blackberries, 1 cup orange juice. 1/2 cup lime juice, and 2 tablespoons agave to a blender and process until smooth.
Strain through a sieve, discarding the solids. Use a spoon to press down on the sieve to strain the liquid.
Stir in the tequila. Divided mixture among 4 ice-filled glasses and serve.

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Homemade Maraschino Cherries

Note: I was sent Northwest Cherries in order to write this post. All opinions are mine alone.

July is peak cherry season, which means I have A TON of cherries in my fridge! I was sent quite a few bags of cherries from Northwest Cherry Growers, and had to dive right in to using them! Fun fact: Northwest Cherry Growers is a group of 2,500+ farms that produce at least three-quarters of the nation’s entire sweet cherry crop.

Northwest-grown sweet cherries tend to boast the highest fruit sugar content of any cherries. The naturally high sugar content makes them such a yummy snack on their own, or great in baked goods and other recipes. They are also one of the lowest fruits on the glycemic index. (In case you’re wondering, a general rule of thumb is that the darker the cherry, the sweeter it is.)

Cherries are also a superfruit and have been credited with reducing the risk of some serious diseases. Published research points to the health benefits of sweet cherries, including a study conducted by the U.S. Department of Agriculture (USDA). The study discovered consuming sweet cherries can help prevent chronic inflammatory diseases such as cardiovascular disease, diabetes, arthritis and cancer. These powerful superfruits also contain melatonin, which may increase your quality of sleep and reduce jetlag.

Cherry season is pretty short, from July to mid-August, so I’m excited to have the opportunity to use these beautiful cherries in a bunch of different recipes. Fresh cherries keep for approximately two weeks when refrigerated in a sealed bag or container. If you want to enjoy them year-round, you can also freeze cherries by rinsing, drying, and packing them up in freezer bags.

I’m kind of in a canning state of mind after making my Blueberry Chia Seed Jam a few weeks ago, so I wanted to can some of these beautiful cherries. You may have noticed I’m a fan of cocktails, so I just had to make homemade maraschino cherries!

Maraschino cherries are named for the Marasca cherry grown originally in Croatia, which when distilled, produce a liqueur. Whole cherries that are preserved in this liqueur became known as Maraschino Cherries.

These maraschino cherries are not those bright red guys you’ll find in a Shirley Temple. No no, these are the adult, more refined version. There is no artificial coloring, and much less sweetener added. And they are perfect for cocktails and adult ice cream sundaes!

Ingredients:

2 bags (~100 cherries) fresh cherries, pitted
1 cup sugar
1 vanilla bean, split and scraped
2 cinnamon sticks
the zest and juice of 2 lemons
1 cup water
2 cups cherry (maraschino) liqueur

Continue reading Homemade Maraschino Cherries

Blueberry Chia Seed Jam

This Blueberry Chia Seed Jam is an awesome “beginners” jam recipe, because it doesn’t use any pectin; the chia seeds add as the thickener.

In fact, you just might have all of the ingredients you need for this recipe already in your house!

Ingredients:

6 cups fresh blueberries
the juice and zest of 4 lemons
1/2 cup pure maple syrup
1/2 cup chia seeds

Continue reading Blueberry Chia Seed Jam

Grilled Margaritas

You’ve probably noticed by now that I love to grill. And with that, sometimes I grill some strange things, like this recipe for a Grilled Peach Old Fashioned Cocktail, or this recipe for Grilled Margaritas.

I’ve wanted to make another grilled cocktail since I made the Grilled Old Fashioned. Citrus is always a great option for grilling because the heat helps release the juices of the fruit. So I figured Grilled Margaritas would work great!

I also substituted in Mezcal, which is like tequila, but has a smoky flavor, perfect for grilled margaritas!

Ingredients (serves 4):

1/2 cup water
1/2 cup sugar, plus more for sprinkling
10 limes, halved
12 oz mezcal
2 oz triple sec or other orange liqueur
ice cubes
salt, for garnish

Continue reading Grilled Margaritas

Farro with Vidalia Onion and Asparagus

Note: I was sent a box of Vidalia onions to make this post for Farro with Vidalia Onion and Asparagus. Opinions are mine alone.

I’m still working through my box of Vidalia onions. No complaints here, they are incredibly versatile! These sweet onions are perfect for low and slow cooking that allow the sugars to caramelize and develop another layer of flavor.

I know it’s difficult to even see the Vidalia onions in the final photos of this Farro with Vidalia Onion and Asparagus, but I promise you, they are the star of this dish — their flavor is in each and every bite, and results in one of the best sides I’ve made in a long time!

This recipe for Farro with Vidalia Onion and Asparagus from Trisha Yearwood is definitely a keeper. Plus, it comes together pretty easily!

Ingredients:

1/4 cup olive oil
2 Vidalia onions, thinly sliced
Salt
1 1/2 cups farro
1 pound asparagus, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
2 pinches crushed red pepper flakes
Freshly ground black pepper
drizzle of olive oil

Continue reading Farro with Vidalia Onion and Asparagus

Easy Grilled Marinated Chicken

Psst. Save this recipe for Easy Grilled Marinated Chicken. It will definitely become a go to grilling recipe for you! If you’ve been following my blog for a while, you probably know how much I love my grill. I would grill absolutely everything if I could (and honestly, I’ve tried, including grilled guacamole, a grilled cocktail, and a grilled cheese plate.)

So, be prepared for plenty of grilling recipes this summer! I wanted to start off a bit simple – an easy grilled marinated chicken recipe.

This does involve some prep time, you want the chicken to sit in the marinade for a few hours at least. For the most flavor, add the chicken to the marinade the night before.

Ingredients:

1/2 cup peanut or canola oil
2 tablespoons sambal (such as Chabe Chili)
2 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
4 garlic cloves, minced
1/2 onion, chopped
2 chicken breasts
2 drumsticks
2 chicken thighs

Continue reading Easy Grilled Marinated Chicken

Spicy Cucumber Salad

Note: I was sent a bottle of Chabé® Sambal Chili. All opinions are mine alone.

We are big fans of spicy foods in my house. So whenever I am given the opportunity to try a new hot sauce or paste, I always jump at the chance.

Since the moment this little bottle of Chabé® Sambal Chili entered my home, my husband has basically put it on everything. Sambal is a hot sauce or paste made with chili peppers found in Southeast Asian cooking. Chabé® Sambal Chili’s secret formula uses fresh chilies, garlic and a unique artisan technique that adds an explosion of heat and flavor to just about anything you add it to. It’s fairly thick and is incredibly flavorful, so a little bit goes a long way. What I really like about this sambal is that it has a balanced heat — you get the hit of spiciness up front, but it has a hint of sweetness toward the end.

The story of Chabé® Sambal Chili begins in the late 1900’s in the lush islands of Indonesia. The founder’s late grandfather developed one of the earliest recipes for sweet soy, a flavorful base ingredient that was once only available to the locals & chefs in Southeast Asia. Passionate about introducing more sauces that boast indigenous ingredients of Java and share a rich culture with the world, the founder launched a 50-year-old family recipe of Chabé® Sambal Chili. A flavor-rich, savory & sweet blend of fiery Cayenne and Bird’s Eye chili peppers, harvested from the tropical, mountain-side farms of Indonesia, combines with fresh garlic and tropical spices.

This Spicy Cucumber Salad really shows off the flavors of Chabé® Sambal Chili, and would be awesome as a side at a barbecue. It’s also great as a snack!

Ingredients (makes 4 servings, multiply as needed):

8 mini seedless cucumbers
1/2 cup chopped scallions, plus more for garnish
2 tablespoons chopped cilantro, plus more for garnish
1/2 cup chopped peanuts, plus more for garnish
2 tablespoons Chabé® Sambal Chili
2 tablespoons toasted sesame oil
2 teaspoons white vinegar
1/2 teaspoon salt
4 garlic cloves, finely chopped or grated
pinch red pepper flakes, for garnish

To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.

Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.

In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.

Pour the mixture over the cucumber mixture, tossing to combine.

Cover and let stand for 30 minutes. Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.

I really love spicy cucumbers. The crunch of the cucumbers with the spicy dressing is just so satisfying!

The Sambal Chili is the start of this dish. It complements the freshness of the cucumbers nicely. The peanuts add another layer of crunch and flavor as well.

You can make this ahead of time, just keep in mind the longer it sits the more time the sauce has to soak into the cucumbers.

This Sambal Chili clearly has a permanent home in my fridge. You can pick up your own bottle on the Chabé® Sambal Chili website.

Yum

Spicy Cucumber Salad

Total Time: 45 minutes

Yield: 4 servings

Ingredients

8 mini seedless cucumbers
1/2 cup chopped scallions, plus more for garnish
2 tablespoons chopped cilantro, plus more for garnish
1/2 cup chopped peanuts, plus more for garnish
2 tablespoons Chabé® Sambal Chili
2 tablespoons toasted sesame oil
2 teaspoons white vinegar
1/2 teaspoon salt
4 garlic cloves, finely chopped or grated
pinch red pepper flakes, for garnish

Instructions

To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.
Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.
In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.
Pour the mixture over the cucumber mixture, tossing to combine.
Cover and let stand for 30 minutes.
Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.

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Peach Vidalia Onion and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this recipe for Peach Vidalia Onion and Pancetta Flatbread. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach Vidalia Onion and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

4 oz Pancetta, cubed
2 Vidalia onions, cut into thin slices, then halved into half moons
1 tablespoon olive oil
Salt and pepper, to taste
Pinch chili powder
Store bought pizza dough (use gluten free dough to make recipe gluten free)
2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh chives, chopped Continue reading Peach Vidalia Onion and Pancetta Flatbread

Rosé Aperol Spritz

This past weekend, my parents threw a surprise birthday party for my sister, and asked that I make a “punch” for the party. I’m not exactly a punch fan, but I love big batch cocktails, especially this recipe for a Rosé Aperol Spritz!

This one is perfect for the warm weather. It’s a play on a traditional Aperol Spritz, which is made with Prosecco, Aperol, and club soda.

This version, adapted from this Bon Appetit recipe, uses sparkling rosé instead of Prosecco, and “waters” it down a bit for easy drinking with some passion fruit juice and blood orange soda.

Aperol is an Italian liqueur made with oranges, gentian, rhubarb, cinchona and other ingredients that has a slightly sweet orange flavor with a touch of balanced bitterness.

Passion fruit juice can be found in the box juice section of your grocery store. Or, feel free to substitute in another juice of your choice.

Ingredients (serves 4, multiply as needed):

¾ cup passion fruit juice, chilled
¼ cup Aperol
the juice of 3 limes (about 1/4 cup)
4 teaspoons sugar
1 750ml bottle sparkling rosé, chilled
1 (11 oz) blood orange soda, chilled
blood orange or grapefruit wedges, for serving

Continue reading Rosé Aperol Spritz

Limoncello Whiskey Sour

Before I go into my recipe for a Limoncello Whiskey Sour, I have to tell you about the upcoming event that inspired it!

My favorite outdoor event of the year is nearly here – Flavors on the Avenue! I am such a fan of this event that I even moved to be closer to it! (I’m only half kidding, but I most certainly did move to the Passyunk Square area partially because of the amazing shops and restaurants.)

Flavors on the Avenue is inspired by East Passyunk’s former Flavors fundraiser held under a tent each year. In 2017, the event went from under the tent and into the street. Adding to the original food and drink offerings, the event now includes family activities, music and retail sidewalk sales. Flavors on the Avenue will be held this Sunday, April 29th, and covers five blocks, lasting six hours starting at 11am.

Craft beer, wine and seasonal sips will be available. Look for drinks to be sold by select restaurants out on the street, plus stop by and visit the new Founders Brewing Co. Tasting Tent. Food will be specially priced between $3.00 and $6.00 (average) and be pay-as-you-go from individual restaurants.

Participating restaurants and eateries, along with their menus, include:

Barcelona Wine Bar – Vegetable paella
Bing Bing Dim Sum – Roast pork sandwich, cold noodles
Brigantessa – Sausage with giaroinviera relish with aioli
Cantina Los Caballitos – Pork tacos, ceviche
chhaya – Fried chicken and waffles, iced coffee
El Sarape Restaurant – Tacos al pastor, cemitas, pina coladas and homemade water: Jamaica and horchata
Essen Bakery – Mini za’atar croissant stuffed with labneh cheese.
Filitalia International – Penne with gravy and meat/cheese sandwiches
Fond – TBD
ITV Philly/Laurel – Pork Skin with Sour Cream and Onion
Izumi – Gyoza (pork dumplings)
Le Virtù – Palotte cac’e: egg & pecorino croquettes, tomato, basil
Mamma Maria Ristorante – Pasta primavera and chicken cutlets
Manatawny Still Works – Whiskey cocktail, Gin cocktail, vodka cocktail, Sly Fox beer
Noir Philadelphia – Rice balls, poutine (French fries with potato gravy), meatballs w/marina sauce, watermelon salad
NOORD eetcafe – Bitterballen, poffertjes
Paradiso Restaurant – Arancini
Pistola’s Del Sur – Seafood ceviche
P’unk Burger – Swiss and bacon slider, cheese burger slider, hot dog, shoe string fries
Redcrest Fried Chicken – Spicy chicken slider, fried chicken slider and vegan slider, spicy vegan slider
Saté Kampar – Nasi Lemak (rice, peanuts, anchovies cucumber, chilie sauce), Rendang Nasi (beef stew, rice,carrots, cucumber), Nasi Ayma Kurma (chicken potatoes and rice), Teh Tarik (hot milk tea), Coconut Water
Stogie Joe’s Tavern – Meatball sandwiches and pizza
The Bottle Shop – Variety of beer (12-16 ounce)
Vanilya Bakery – Chocolate and vanilla cupcakes, ice cream sandwiches
Will byob – Quiche – Bacon and Spinach
The Chilly Banana (food truck as part of Nice Things Handmade show

I’ve written posts about this event for years now, including recipes for Pomegranate Tom Collins Cocktails, Watermelon Feta Salad, and Charred Ramp Arancini inspired by offerings at past Flavors.

This year, I wanted to highlight one of my favorite new-ish additions to E. Passyunk, Manatawny Still Works, that I’m thrilled is a part of Flavors on the Avenue this year. Manatawny Still Works opened a tasting room on E. Passyunk late last summer and has been a welcome addition to the Avenue.

I am a big fan of their whiskey, specifically their ever-changing small batch options. Their Coffee Whiskey (Batch #16) didn’t last very long in my house at all, and their latest Pennsylvania Whiskey isn’t going to last much longer!

It’s actually one of a few tasting rooms on East Passyunk. There is also a store, Pollyodd, that sells multiple flavors of Limoncello. So I thought it might be fun to make a cocktail using both – a Limoncello Whiskey Sour!

A traditional Whiskey Sour is made with lemon juice, simple syrup, and of course, whiskey.

Limoncello tends to be on the sweeter side, so I thought it would be a perfect substitute, resulting in this Limoncello Whiskey Sour recipe.

Ingredients (serves 2):

3 oz Manatawny Still Works Pennsylvania Whiskey
2 oz Pollyodd Limoncello
The juice of 1 lemon (about 1 oz)
splash club soda
ice
maraschino cherries and lemon wedges, for garnish

Continue reading Limoncello Whiskey Sour

Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

1 (12-oz.) pkg. silken tofu, drained
2 cups water
2 cups chopped romaine lettuce
1 cup frozen green peas
3 ripe avocados, peeled and chopped
3 tablespoons fresh lime juice
3 tablespoons white wine vinegar
1 teaspoon kosher salt
3/4 teaspoon black pepper, divided
1/4 cup chopped tomato
1/4 cup chopped yellow bell pepper
2 tablespoons chopped scallions

Continue reading Creamy Avocado Soup

Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

Ingredients:

1 cup gluten free flour (I used almond flour)
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsweetened applesauce
1/2 cup granulated sugar
4 tablespoons coconut oil, melted
2/3 cups vegan chocolate chips
2 ( ~3 oz) dark chocolate bars, finely chopped
1/2 cup chopped roasted salted peanuts

Continue reading Vegan and Gluten Free Peanut Crunch Brownies