Southern Girls ~ Gluten Free Stuffed Cornbread with Spicy Mexican Beans

Today I spent time with my friend Melissa. We both are true southern girls, so we love ourselves some cornbread. I made two versions of this recipe. One vegetarian and one vegan.  They both were very delicious. We talked about our childhood, birth order, being girls, southern 🙂 and how much we both love dessert. You know of course I had to have dessert, so I made this Vegan Nice Dream using my Go Raw Apple Cinnamon Sprouted Granola. Now remember to scroll down, that recipe with be at the end of this blog post.

Okay, back to the cornbread. The cornbread is sweet and the beans are spicy, an awesome combination. I topped the beans with cheese, and some cilantro and added fresh tomatoes all around the whole dish. I hope you will share this with your family and enjoy it as much as we girls did. Well till next time. Set the Table with Love.

Talk to you later, YA’LL. 🙂

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Southern Girls ~  Vegetarian Gluten Free Stuffed Cornbread with Spicy Mexican Beans a

CORN BREAD RECIPE Vegetarian                                                 

Wet Ingredients

2 large eggs, lightly beaten, at room temperature

( For VEGAN VERSION USE ONE FLAX SEED EGG (1 tablespoon ground flax seeds + 2 tablespoons water)

1 cup unsweetened Almond Milk

1/2 cup Organic Cane Sugar

1/3 cup Olive oil

Dry Ingredients

1/2 cup Bob’s Mills Tapicoa Flour

1/2 cup Bob’s Mills Sorghum Flour

1/4 cup Bob’s Mills Brown Rice Flour

1 cup Bob’s Mills GF Cornmeal

2 tsp Baking Powder

1 tsp Xanthan Gum

1 tsp Sea Salt

Directions:

1. Preheat oven to 350. Grease cast-iron skillet. Set a side.

2. In a large bowl, beat the wet ingredients with an electric mixer on low speed until well blended.

3. In a separated bowl, whisk together dry ingredients until thoroughly blended. Gradually, with a blender on low speed, add in the dry ingredients with the wet ingredients until the mixture is thick like cake batter. Spread evenly in the cast-iron pan.

4. Bake 25-30 minutes, or until top is firm and edges are lightly browned.

5. Remove from oven and set aside.

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Southern Girls ~ Gluten Free Vegan Stuffed Cornbread with Spicy Mexican Beans 

Spicy Mexican Beans

INGREDIENTS:

1 tbsp olive oil

1/2 cup onions, diced

1/2 cup red bell peppers, diced

1 can organic dark kidney beans

1 can organic pinto beans

1 tbsp William Sonoma Apple smoked herb rub ( optional)

1 tbsp chili powder

1 tbsp smoked chilis

1 tbsp garlic powder

1/4 tsp turmeric

2 tbsp vegetable broth

Sea salt and black pepper to taste

1/2 cup cilantro, chopped, for garnish

4 campri tomatoes, cut in fours, for garnish

1 cup of grated white cheddar cheese for the vegetarian version as a topping, 1 cup of vegan cheddar cheese for the vegan version as a topping

Directions:

Add olive oil to a deep sauce pan on medium high heat. Add onions and red bell peppers, cook for about 3 minutes. Add beans and stir. Add spices and stir until beans are coated with the spices. Add 1 tbsp of the vegetable broth, turn the heat down to medium. Cook for 4-5 minutes more adding the rest of the vegetable broth. Cook on a low heat for another 7-8 minutes, until beans are a little tender but still have a firmness.

Remove the cornbread from the cask iron pans, by flipping them over into a plate. The bottom part should be face up.  Scoop the middle of the cornbread out, about 1 1/2 – 2 inches down. Keeping the bottom in tack. You need to just scoop out enough to allow a space for the beans. Add the hot beans into the hollow of the cornbread. The beans need to be hot to melt the cheese, so if you need to warm them up some, do so. Once they are heated up, add the cheese on top, and the cilantro.  Add the quartered tomatoes around the entire dish, if desired.

Go Raw Key Lime Coconut Tarts

I am so enjoying using all my Go Raw junk free foods, to create some yummy recipes, savory and sweet. I am on the sweet treats right now. I had my granddaughter over yesterday and we made these yummy little tarts. They make a healthy and delicious treat for kids, quick dessert, yummy break and of course, great for an afternoon snacks.  I know you will enjoy them as well.

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Go Raw Key Lime Coconut Tarts

Ingredients:

Crust:

1 1/2 cup Go Raw Apple Cinnamon Sprouted Granola

1/2 cup dried cranberries

1 tbsp maple syrup

1 tsp coconut oil

1 tbsp juiced orange

pinch of sea salt

1 tbsp purified water, as needed

 

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Go Raw Key Lime Coconut Tarts

Filling

1 medium Hass avocado, pitted and peeled

1⁄2 cup melted coconut milk

1⁄4 cup freshly squeezed lime juice

1⁄2 cup pure maple syrup

1 tablespoon coconut oil, melted

1 teaspoon vanilla extract

Pinch sea salt

1 tablespoon lime zest

Directions:

To make the crust, add the Go Raw Apple Cinnamon Sprouted Granola, dried cranberries, and sea salt to your food processor.  Add the oil and orange juice. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. If they are not sticky enough, add a little water to the mixture, a little at a time, until they are sticky .

Oil the mini tart pan, with coconut oil.  Take a small ball full of mixture into your hands and press each ball down into the mini tart pan. The recipe will make about 6-8 mini tarts. Place in the freezer to set. Start on your filling.

Blend the filling ingredients together in a high-speed blender or food processor until silky smooth. Remove mini tart crust from the freezer, add the filling into the mini tart crusts, use a spatula or inverted knife to make the top very smooth. Add a piece of Go Raw junk free food Tangy Lime Coconut Crisps as a nice garnish, also sprinkle the lime zest onto each mini tart.

Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 1 hours. Serve chilled.

EXTRA YUM!

If you have more filling left over add it to a bowl, throw on some Go Raw Tangy Lime Coconut Crisps and Apple Cinnamon Sprouted Granola to enjoy this healthy energy snack.

Chocolate Torte with a RAW Chocolate Coconut Truffle

RAW Chocolate Torte with a RAW Chocolate Coconut Truffle

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This is probably one of my favorite Raw food desserts I have ever made. It is so beautiful and decadent. You will hear that word throughout this blog post. My best friend loves chocolate. She is a true purist, when it comes to her chocolate. No raspberry sauce, just chocolate. So when Go Raw junk free foods, sent me some amazing chocolate, I had to do something really special for her.

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aw Chocolate Torte with Go Raw Super Raw Chocolate Shavings and a Raw Chocolate Coconut Truffle

She is an OB/GYN, she is a mother of 4 beautiful kids and she is also very health conscious and a huge FOODIE.  This dessert fit the ticket. The Raw Chocolate tart is nut free, gluten free, dairy free, vegan and ALL RAW!! I am so excited to share this recipe, because the base of the pie is made from sprouted raw seeds, courtesy of GoRAW junk free foods. I have had such a fun time creating recipes from using their yummy snack foods. This is how I feel about Go Raw foods: You will fall in love with the snack and it will inspire you to make it a staple in your every day recipes. The sprouted seeds made this crust crunchy, a little salty and gave it a nice chewy textures as well. I took some of the remaining crust and rolled it in my hands and made a Raw Truffle Ball, dusted it with some organic dehydrated coconut and there you have it, my garnish for this beautiful, decadent and oh so yummy Raw Chocolate tart.  The chocolate dessert is everything it should be and it’s a Super Food dessert.  I must confess the best part and you can not skip this part, if you make this recipe, is the Go Raw Super raw chocolate. It has just two ingredients raw cacao and raw agave nectar. It made this torte silky and velvety. It literally melts in your mouth. I took a few pieces and shaved them with a grater. Magic!!

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My best friend was so happy. She is sharing this with her kids as a healthy delicious dessert. I hope you enjoy this dessert. Go Raw junk free food is not just for snacking, it is also for creating amazing delicious recipes.

Ingredients:

Crust :

1 1/2  cups Go Raw Sprouted Super Simple seeds

1/2  cup unsweetened organic cacao powder

1  cup dried cranberries, or raisin, or pitted dates ( I used cranberries)  soaked for 10 minutes in warm water and drained

1 tsp maple syrup

1 tbsp freshly squeezed orange juice

pinch of sea salt

Filling:

3 small avocados, pitted and scooped out

1/3 cup almond milk (or other non-dairy milk)

3/4 cup organic cacao powder, sifted

2/3 cup pure maple syrup

1/4 tsp kosher salt

1 tsp pure vanilla extract

pinch of sea salt to taste

Topping : 2 or more pieces of the Go Raw Super Raw Chocolate ( shaved over the top of the

pie) 

Crust:

Rub some coconut oil in a tart pan and line it with a circle of parchment paper. In a food processor, pulse the seed and the cacao powder until crumbly. Be careful not to over process them as you still want them to have small bits of seed chunks. Now add in the rest of the crust ingredients and pulse until just mixed.

NOTE :SET A SIDE A TBSP OF CRUST FOR YOUR RAW CHOCOLATE TRUFFLE GARNISH, MAKE SURE TO PUT THIS IN THE REFRIGERATOR, SO YOU CAN FORM THE TART. 🙂

Scoop mixture onto prepared tart pan, press down firmly and evenly with slightly wet fingers or a spatula. Put the crust in the freezer to set. Start on your filing.

Filling:

Place all filling ingredients into food processor. Process until smooth. In a small bowl. Process until smooth. If the filling is too thick you can add more raw almond milk, or any non dairy milk. If the filling is not thick enough add more cacao powder, a little at a time.

Remove crust from freezer and scoop the chocolate filling on top of crust. Smooth out as much as possible and then place in the freezer for 2 hours to firm. NOTE: IF YOU LIKE TO ADD A GARNISH:  Before adding back to the freezer, you can make your Raw Truffle; take the tbsp of raw crust you set aside and roll it in your hands until you form a ball, dust it with dehydrated coconut. Add it to the middle of your torte.

Here’s the velvety-smooth melt in your mouth bliss:

Shave two Super Raw Chocolate bars over the whole entire pie ( you can use a sharp knife or a cheese grater), but hey shave as many pieces as you would like. Place the torte back into the freezer for 2 hours to firm. 

When the torte is firm, remove from freezer and allow to sit on the counter for about 5-10 minutes before serving chilled. Place leftover torte in the freezer wrapped and placed in a seal container.