Homemade Nut Free Cranberry Quinoa Granola bars

So here it is guys! The recipe from my Facebook Live this morning. I love love granola bars, but it’s hard to find some without nuts, especially when nuts are not an options. I love to eat all kinds of nuts, but sometimes we don’t get along, but I will not bore you with that drama. LOL. 🙂

Today it’s all about this recipe. It’s easy and very delicious and you can add your own favorite seeds or dried fruit. Food is truly one of the best places to explore endless possibilities. What I love the most about this recipe is the quinoa element. The quinoa is toasted along with the seeds and gluten free oats. The toasted quinoa, lends a wonderful nutty taste to the granola, lots of crunch and not to mention, it’s a complete protein. So why not?

Oh yes, share with your friends and family as you Set the Table with Love.

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Nut Free Cranberry and Quinoa Granola

INGREDIENTS
1/2 cup old fashioned rolled oats (gluten free, if desired)

1/2 cup uncooked quinoa

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

2 tablespoon Earth Balance buttery spread

1/3 cup honey or maple syrup (vegan)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/4 cup flaxseed meal

1/2 cup cranberries

1 -2 tablespoon orange juice

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Nut Free Cranberry and Quinoa Granola

INSTRUCTIONS
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add Earth Balance buttery spread, honey, vanilla, cinnamon, clove, nutmeg and sea salt to medium saucepan over low heat. Stir until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal and dried cranberries. Add half of the mixture into a food processor with a tablespoons of orange juice and blend until mixture incorporates together and looks like dough.
Line an 8×4 or 9×5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into desired amount of bars. Store bars in the fridge.

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Nut Free Cranberry and Quinoa Granola

Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

Butternut Squash Pilaf

Butternut Squash Pilaf is an amazing alternative to perhaps this years stuffing. It’s gluten free and loaded with lots of vegan protein and hey it’s delicious. I was able to make this dish for William Sonoma’s guest yesterday. I did a cooking demo on Healthy Holiday Thanksgiving Side Dishes! It was a hit. I love to watch people reactions when they eat food they do not normally eat on a regular basis, especially a spice or herb. This pilaf has garam masala in it, a very popular spice in India. The awesome thing about this spice,  it has some of the same spices we use for our Thanksgiving holiday recipes, such as; cinnamon, cloves, cumin, coriander and black pepper. What’s different about garam masala, is the cardamom. We usually do not use that is everyday cooking, but now you can with this recipe. It is such an amazing spice. So, the moral of this story, try new spices in some of your everyday dishes.

This dish is super easy and will look beautiful on your Thanksgiving table this year. But first Remember to Set the Table with Love.

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Butternut Squash Pilaf
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Butternut Squash Pilaf

2  cups wild rice blend, gluten free

4 cups water

1 large butternut squash, peeled and cubed ½ inch

1 tsp oil

1 tbsp dried  NO SALT garlic herb seasoning

1 tsp cardamom

1 tsp dried thyme

sea salt and white pepper, to taste. You can use black pepper if you like.

1 med. whole clove, peeled and dice

½ tsp salt

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/2 cup pumpkin seeds

1/2 cup dried cranberries

1 tsp garam masala

sea salt to taste

INSTRUCTIONS
In a large sauce pan add 4 cups of water and bring to a boil. Add 2 cups of wild rice blend. Cover with a tight fitted lid, reduce heat to a low simmer and cook for 45 minutes. Drain the rice and set aside.
Heat oil in a saucepan over medium heat. When the oil is hot, add the butternut squash. Stir and add the seasonings, NO SALT garlic herb seasonings, cardamom, dried thyme, white pepper and sea salt. Stir and allow to cook for another 4-5 minutes. Add diced garlic. Stir and cook for another 1-2 minutes, until the squash has soften but not mushy. The cooking process should take 6-7 minutes.

Toast the nuts and seeds

In a sauté pan on medium heat, add your nuts and seeds. Season them with a 1 tsp of garam masala, sea salt and touch of honey. Toast them for about 1 minute, nuts and seeds can burn because they have a very high oil content.

ASSEMBLE

Add the wild rice to a large bowl. Add the squash and the toasted nuts, seeds and cranberries. Stir everything in the bowl gently, incorporating all the ingredients. Taste and see if you need to add more seasonings. Serve immediately.

 

 

Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potatoes in red wine with toasted quinoa and almonds

Thanksgiving is next month and I am always thinking about what will I do differently this year. Then I remember that I go out of town each year and visit my family, so it’s more like what will I do differently for Christmas this year. Lately, for the past 3 years I have been doing a French country inspired Christmas dinner, but I want to switch it up a bit. I want to do more of a vegetarian theme dinner. I know my boys, they will not have that at all, but I will incorporate more plant-based recipes this year. I always add a new vegetarian plant based recipe each year and less meat, getting closer and closer to my vegetarian Christmas dinner, more and more. LOL.

This particular dish came about when I was thinking of my past made coursed for Christmas, usually I like to do a Beef Bourguignon, but if I could do a take on that recipe using vegetables.  Now this recipe is not like Beef Bourguignon, at all but the richness of it from the wine and the balsamic vinegar, reminded me so much of the dish. It could easily be a main course for vegan or vegetarian table.

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine 

I toasted quinoa and almonds to add some protein and texture, some cranberries and lemon zest and you have a deliciously decadent, rich, and refreshing dish for Thanksgiving or any time of the Fall and Winter season.

I hope you enjoy this recipe as much I did today. You can add walnuts, or any other nut your prefer, instead of almonds. I had almonds and hand and I believe in using what you have.

Enjoy and Remember to Set the Table with Love.

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red with toasted quinoa and almonds

Ingredients:

1 medium butter squash, peeled and chopped into 1-2 inch pieces

1 pound brussels sprouts, peeled and halved

3 medium purple sweet potatoes, peeled and chopped into 1-2 inch pieces

2 tbsp olive oil

1/4 cup chopped onions

2 garlic cloves, peeled and diced

1 tbsp sea salt, or taste

1  1/2 tbsp Harissa seasoning, adjust to your heat preference

1 tbsp brown sugar

1 1/2 cup red wine

1/4 cup balsamic vinegar

Garnish: Toasted Quinoa, Toasted Nuts, Cranberries and Lemon Zest

 

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Roasted Butternut Squash, Brussels Sprouts, Purple Sweet Potato in red wine with toasted quinoa and almonds

Directions:

Preheat the oven 375.

In a large cast iron skillet on medium high heat, add the oil and chopped veggies and sea salt. Cook for about 10 minutes. Add the onions and garlic. Add the Harissa and brown sugar Stir and cook for another 5 minutes. Add the wine and vinegar.

Place the cast iron skillet in the oven and roast for 30-35 minutes until the vegetables are brown and a fork can go through the vegetables easily.

Toasted Quinoa recipe: Quinoa two ways ~ Toasted and Roasted

For Toasted Nuts,  just add nuts in a non stick pan on medium heat and allow to toast until you can smell the nuts aroma, remove from heat, be careful not to burn them.

Once cooked add the vegetable in a beautiful bowl top with toasted quinoa, nuts, cranberries and lemon zest.

 

 

 

White Chocolate, Cranberry and Coconut Bread Pudding

I do indulge sometimes. This recipe my friends have been asking for me to post, so here goes.

The other night I wanted bread pudding, but not the same old vanilla with raisin bread pudding. If I was going to indulge I wanted something fancy. So this bread pudding is So Fancy. I will cut to the chase on this one, because soon as you read the recipe you will want to go and make it. Well once you see the picture you will want to go and make it. : )

White Chocolate, Cranberry, Coconut Bread Pudding

White Chocolate Cranberry and Coconut Bread Pudding

Ingredients:

12 slices day-old baguette or stale bread, cut into 3/4-inch
cubes

4 organic eggs, at room temperature

1/4 cup organic cane sugar

3/4 tsp. vanilla extract

3/4 cup Ghirardelli Candy Making & Dipping White Melting Wafers ( white chocolate lovers go for it!!)

3/4 cup Organic Dried Cranberries

1/2 cup Dehydrated Organic Coconut Flakes

Pinch of cinnamon

Pinch of salt

4 cups almond milk or coconut milk

Directions:

Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.

In a bowl, whisk together the eggs, sugar, vanilla, cinnamon, and salt until well blended. Pour in the milk and whisk until combined. Add the bread to the greased baking dish. Add the white chocolate chips and coconut. Mix the ingredients into the bread thoroughly, where you see the ingredients throughout the dish. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.

Meanwhile, preheat an oven to 350°F.

Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.

Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature.