Asian Quinoa with Shrimp & Broccolini {Recipe}

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It seems I can never get enough of easy, weeknight meals. I have a couple go-tos, but I’d like to work on coming up with more. Maybe this would be helpful for you guys, too?

When I think about these types of meals, I try to focus on 3 main areas: effort, time, and cost. My perfect meal takes little effort, comes together quickly, and is very cost-effective. It’s like the unicorn meal because it’s rare you can get all of those things to fall into place. Sometimes something can be really cheap and fast, but it may take more effort. I usually find that there’s a balance of sorts, but if something fits two of those areas better than the third, it can usually work.

Here’s a recipe that I came up with recently that I really enjoyed – Asian Quinoa with Shrimp & Broccolini. This one is relatively cost-effective, easy, and fast. As a bonus, it’s healthy, too! Woohoo!

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{I usually cut my broccolini into 3 sections}

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Asian Quinoa with Shrimp & Broccolini

Here’s an easy and healthy weeknight meal. If you’re new to quinoa, this would be a great one to experiment with. You should be able to easily multiply this for more servings.

You could easily sub tofu for a vegetarian/vegan version! Oh, and this recipe is gluten-free so long as you make sure you use GF products. Most broths, for example, are GF, but it’s best to check the labels to confirm.

Cook time: 35-40 minutes
Serves: 2

*Gluten-free if products utilized are GF*

Ingredients:

  • 1 teaspoon sesame oil
  • 2 cloves garlic, chopped
  • 1/2 cup quinoa, rinsed
  • 1 1/2 cups broth/stock of choice (vegetable or chicken would be great)
  • 1/2 tablespoon, plus 1 teaspoon soy sauce
  • dash red pepper flakes
  • 1 bunch broccolini, stems trimmed, chopped into roughly 1″ pieces
  • 1 tablespoon peanut or canola oil
  • 1/2 pound shrimp, peeled & deveined
  • fresh parsley, optional, for garnish

Directions:

  1. Heat sesame oil in a medium/large pot over medium heat. Add garlic and cook till fragrant, about 60 seconds, stirring. Stir in quinoa.
  2. Add broth, soy sauce, red pepper flakes and bring to a boil. Reduce heat to simmer, cover, and cook 18 minutes, stirring occasionally.
  3. Add broccolini on top of the quinoa (which will act as a steamer basket), recover and cook for 8-12 minutes, until broccolini is tender and quinoa is tender and liquid is absorbed.
  4. Meanwhile (I’d start this after adding the broccolini), heat peanut/canola a large pan over medium heat. Add shrimp and cook until shrimp are cooked through (opaque), about 3-4 minutes on each side. Stir in 1 teaspoon soy sauce.
  5. Add cooked quinoa and broccolini to the pan with the shrimp and stir till well mixed.
  6. Serve, top with parsley (if using), and enjoy. Serve with soy sauce on the side in case you want a more salty flavor.

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I’m hoping to create a one-pot version of this meal in the near future! Stay tuned for that one!

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Reader question: How long do you prefer to spend cooking dinner on week (work) days? I love it when they only take about 20-30 minutes!

Easy Swiss Chard Recipe + Coconut Cream Baking

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It’s been so fun reading the comments on yesterday’s post and hearing about all your different work schedules! I had an outside-of-work appointment today, so it was another long day. I worked 8:15 – 6:45pm, but at least I took a 2 hour break for my meeting and food.

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Coffffeeeeeeeeeeeeee!

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Hubby made breakfast – scrambled organic eggs with cheese and toast.

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I got to try out another Christmas gift today. Well, I tried two, technically! I tried my new tea mug with infusion insert and a tea – Secret Garden.

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The tea thing was pretty neat, though it did get pretty hot from the water. Of course, I looove the color!

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Random note I meant to post – I bought some Liquid Aminos! I’ve seen these at every health-food restaurant, so I know it must be good. Now, I just gotta figure out something to do with it! lol

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Hubby ended up making lunch today, too. We had leftover chicken enchilada filling from the other night, so he mixed it with cheese and baked it quesadilla style (if a quesadilla were baked, of course).

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I have a secretttttttttttttttt! ;)

Ok, not a total secret, but I’m not ready to disclose details. I had a meeting today related to Zumba and teaching.

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I wasn’t sure what to wear. What do you wear to a Zumba meeting? I normally dress up for meetings. But I normally wear workout gear for Zumba. I figured dressy casual would work. Anywho, the meeting went really well! I’m hoping to have more details for you guys soon.

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I did go ahead and get a celebratory donut to split with hubby.

Can you see in this photo how big this thing is? It’s literally the size of my head!

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Which is why we split it 50/50.

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More tea – Calming Yogi Tea.

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Yogi tea quote of the day -

“The soul is project. Represent it.”

Facebook quote of the day -

” If you have made mistakes, there is always another chance for you. You may have a fresh start any moment you choose, for this thing we call “failure” is not the falling down, but the staying down.” ~Mary Pickford

Anywho, like I said, today was a long day. I ended up working till 6:45pm! :( I was a bit zombie-ish after working that late, but luckily I was already at home.

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I re-heated our leftover brisket in the oven and made an extra veggie side – Tomato Braised Swiss Chard.

Tomato Braised Swiss Chard

I recently watched an episode of Anthony Bourdain’s travel show where he went to Greece. In the show, they ate greens all the time and Anthony talked about how the greens helped keep the Greeks healthy over the years. Anthony also mentioned that the greens were typically cooked with tomatoes and onions. I thought that idea sounded pretty good and decided to buy a bunch of swiss chard the next time I was at the grocery store to try out the Greek-inspired-side-dish.

This dish is easy and cooks up relatively quickly and would be a great way to “get your greens.”

*Vegan, Vegetarian, Gluten-Free*

Serves 2

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1 bunch swiss chard, cleaned and cut/torn into 1 inch strips
  • 1 14.5-ounce can stewed tomatoes
  • salt, pepper to taste

Directions:

  1. Pre-heat a medium pot over medium heat. Add oil to pan and heat.
  2. Add onions and cook till softened, about 4-5 minutes. Add garlic and cook 60 seconds. Add swiss chard and tomatoes and stir. Bring mixture to a boil, reduce heat to medium low and simmer for 10 minutes (until leaves are tender), stirring occasionally.
  3. Serve and enjoy!

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Even though I was pretty exhausted from the work day, I decided to try a baking experiment – mini vegan coconut cream tart bites…

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…and a larger vegan coconut cream pie.

The flavor was good, but not quite right. It didn’t stop me from eating about 8 tartlets, but it will stop me from publishing the recipe. ;) Hopefully next time kiddos!

Ooh and I took another stab at my no-bake granola bar for one. Unfortunately, it didn’t quite turn out raw. I did manage to salvage the bar by baking it, so if nothing else, I now have a recipe for a baked granola bar for one. hehe

Big announcement tomorrow! I have some fun stuff in the works!

Do you have meetings for work or outside of work? What do you wear?

Multigrain Pancakes + Easy Raspberry Sauce + “TV Dinner”

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Hiyas friends! I hope you all had a wonderful weekend!

I have a couple fun recipes to share, because I made one of the best breakfasts I’ve had in awhile today – Multigrain pancakes with raspberry sauce!

(and in case you don’t usually make it to the end of the post, be sure to check out the link at the bottom of the post for my Black Swan Discussion group)

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Oh yes, these are keepers for sure!

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The batter starts out a bit liquidy.

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But, if you let it sit for a few minutes, it thickens up.

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We got to test out our new griddle pan this morning. I stopped making pancakes for awhile because I was frustrated by making them in a small non-stick pan – they were just taking too long!

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Thanks to the new griddle, things are moving along much faster.

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Wait till you see the bubbles before you flip the pancakes if you don’t want squishy centers.

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I decided to use my immersion blender to make the sauce today, but any blender type tool (stand blender, food processor) will work.

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The best part of the sauce is…well, there are a couple good things: it’s a fruit serving (depending on how much you serve, of course), and it’s not as sweet as maple syrup would be (I think maple syrup on pancakes is often too sweet).

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Check out the steam!

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Check out that sauce! Mmm…

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Multigrain Pancake Recipe

For years I used boxed mix for pancakes. I don’t know why…I guess I just grew up eating it that way. But, by making your pancakes from scratch, you can control all the ingredients you use and sub in healthier items like whole grain flours. This multigrain pancake recipe uses all purpose flour, but also 2 whole grains: whole wheat and spelt. The spelt helps keep the pancakes light and fluffy, though you could probably substitute another flour or more of the all purpose or whole wheat. Be careful not to mix to yield fluffy pancakes. The batter will be a bit lumpy, and that’s ok. :)

The flavor secret is the combination of vanilla and almond extract. You would be ok if you used just one, but use both for the best flavor.

Serve with the delicious raspberry sauce below or your favorite pancake topping.

*Vegetarian (contains egg)*

Serves 2

Ingredients:

  • 1/2 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 1/4 cup spelt flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter, cooled but still in liquid form
  • 1/2 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Directions:

  1. In a medium bowl, whisk together dry ingredients: all purpose flour, whole wheat pastry flour, spelt flour, baking powder, and salt.
  2. In a separate medium bowl, whisk together wet ingredients: milk, egg, melted butter, sugar vanilla extract, and almond extract.
  3. Gently whisk dry ingredients into wet ingredients until just combined. Be careful to not overmix. The batter will be lumpy.
  4. Let pancake rest 5-10 minutes. Meanwhile, pre-heat a griddle or large pan over medium low heat.
  5. Melt a dab of butter on the griddle/pan, pour pancake batter onto pan. Let cook till bubbles show on top of pancakes. (Bottoms should be golden brown). Flip pancakes and cook till bottoms are golden brown.
  6. Optional step: If you’re cooking in batches, you can place pancakes on a baking sheet in the oven on warm/lowest setting (around 200 degrees F, depending on your oven).

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Easy Raspberry Sauce

Adapted from Ellie Krieger’s Strawberry Sauce

Craving fruits in winter? This is a great sauce to make when raspberries are not in season, because it is easily made with frozen raspberries. Also, this sauce is just lightly sweet, which pairs nicely with the tangy raspberries. If you like your sauce more on the sweet side, just add maple syrup to your liking. Ooh and while I love the flavor of lemon, you may not care as much for it. Feel free to reduce the amount of lemon juice used.

*Vegetarian, Vegan, Gluten-Free*

Serves 2

Ingredients:

  • 1 1/4 cup frozen (or fresh) raspberries
  • 3 tablespoons maple syrup
  • juice of half a lemon

Directions:

  1. Combine ingredients in a small pot over medium low heat.
  2. When raspberries are no longer frozen, use an immersion blender to puree the sauce.
  3. Heat till warmed through.

***

I don’t know if you live in the South (or if this madness even happens anywhere else!), but we got word it’s supposed to snow tomorrow. Whenever the South gets a winter weather report of snow, ice, or a combination of the two, rest assured the entire town will go the grocery store to buy milk, eggs, and bread. I’m not sure why, but they do. I ended up going to the grocery store, but in talking to my checkout person found out I lucked out and went during a lull. Yes! I am not a fan of grocery stores that are packed with people franticly shopping for a snow storm (snow storm = any snow or ice in the South…lol).

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I made a quick lunch today – turkey melt over Great Harvest flax oat bran, Annie’s mac and cheese, and organic peas.

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And to cancel out the nasty, cold weather outside, I had a nice mug of Celestial Seasonings berry zinger! I love CS’s zinger teas!

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I also managed to cut a new Zumba top today. I’ve been looking at my gear and the more I wear the plain tank tops, the more I dislike them. My favorite tops are the ones that are cut, so I’m going to work on cutting more of them. :) I took a lot of photos of the cutting process of this, so I’ll post that soon.

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For dinner, I made a favorite that I’ve been cooking for the last few years – Rachael Ray’s 30 minute meal – Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach. I just love it.

I enjoy the recipes and serving this dinner out of these cute TV trays I found at Target a few years back. Now this is my kind of TV dinner!

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I typically only follow the directions for the Salisbury steak, though, and I only sometimes add the mushrooms. These are the best Salisbury steaks I’ve ever had, and they’re so simple to make! I usually don’t follow RR’s suggestion to make such big patties. I find the small ones cook faster and are less likely to be pink on the inside and burnt on the outside (I think that happened the first time I made them. hehe).

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I’ll make regular ole mashed potatoes, typically. I did add some chives as the recipe suggests, but that was mainly because I like chives on potatoes and I have a chive plant in my kitchen.

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I made Trader Joe’s frozen creamed spinach (a purchase after one of those infamous samples! They get me every time!).

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Plus an Alexia frozen WW roll. I love frozen bread. It always tastes fresh-baked!

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Ooh and I couldn’t resist baking some of my famous chocolate chip cookie dough balls tonight. These will taste delicious as I watch the snow falling tomorrow afternoon. Oh yea!

***

Attention Black Swan fans! I started a Discussion on my Facebook group (spoiler alert) to talk about Black Swan. I wasn’t the only one who wanted to talk more about the movie, so I created a place where we could talk through our various interpretations and questions. Click here to view the discussion, but beware, there are spoilers in the discussion!

***

What’s your favorite pancake topping?

Southwest Quinoa Veggie Burgers Recipe (Vegan)

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Finally! I have a quick minute to type up my uber-yummy Southwest Quinoa Veggie Burgers Recipe (Vegan) (the ones I made for that cookout awhile back) recipe for you!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Ready for a veggie burger that won’t crumble apart on you? Ready for a veggie burger full of flavor? I’ve got the perfect recipe…Southwest Quinoa Veggie Burgers Recipe (Vegan).

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe uses cooked quinoa. So, you can either use leftover quinoa or cook some for this recipe. It’s fast and easy.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

This recipe also uses lots of yummy fresh veg!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And this recipe also uses a micro-baked potato, which is easy to make…

Micro-Baked Potato Directions:

  • wash potato
  • pierce skin in several places
  • loosely wrap with paper towel
  • microwave 5-7 minutes, till a fork easily pierces through and center is tender

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

After your prep (quinoa, veg, potato), you’re pretty much just a whirl away in the food processor.

I like this Southwest Quinoa Veggie Burgers Recipe (Vegan)¬†because you can easily prep it ahead. If you’re entertaining, you can make the burger mixture in the morning or the day before. Day-of, you just have to form patties and bake away.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Baking is only the main cooking method. If you’re grilling out, follow the baking directions for cooking and re-heat the veggie quinoa burgers on the grill.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Get some fresh vegetables prepped for toppings. I used organic romaine and heirloom tomatoes from my garden.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Serve on buns or not – your choice.

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

And see! No crumbles!

Reasons you should try this Southwest Quinoa Veggie Burgers Recipe (Vegan):

  • full flavor
  • no-crumbling factor
  • vegan
  • gluten-free if you use GF bread crumbs
  • a prep-ahead recipe so you can enjoy your guests if you’re entertaining
  • re-heats nicely and makes great leftovers

 

Southwest Quinoa Veggie Burgers Recipe (Vegan)
 
Prep time
Cook time
Total time
 
Here’s a delicious quinoa veggie burger recipe that is crumble-free and easy to make! Dried spices help zest up this Southwest Quinoa Veggie Burgers Recipe.
*Vegan* *Gluten-Free if you use GF bread crumbs*
makes 10-12 medium sized patties
Author:
Serves: 6
Ingredients
  • 1 dry cup red quinoa, rinsed & cooked
  • 1 cup dry bread crumbs
  • 1 15 ounce black beans, rinsed
  • 1 medium potato, cooked & removed from skin – you can micro-bake it (see above for directions)
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, chopped
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp paprika
  • ¼ tsp chili powder
  • dash cayenne (add more or less depending on how spicy you want your burgers)
Instructions
  1. Combine black beans, potato, onion, bell pepper, garlic, salt, cumin, paprika, chili powder, and cayenne in a food processor. Pulse till vegetables are chopped finely and contents are mixed.
  2. Add bread crumbs and pulse till mixed well.
  3. Add quinoa and pulse till mixed well.
  4. Move mixture to a bowl and let rest in the refrigerator for at least 1 hour (this will help the mixture to set and make it easier to form into patties. You can prep your recipe up to this point ahead of time if you’re entertaining and move on to the next step when you’re ready to cook)
  5. When ready to cook, pre-heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. Form the veggie burger mixture into patties (or balls) and place on the prepped baking sheet.
  7. Bake 18-22 minutes, till burgers are lightly browned on top (note: if you’re entertaining, you can also cook the burgers ahead of time and re-heat them on the grill)
  8. Serve with toppings and enjoy!
Notes
Tip: Freeze the leftovers for an easy meal later!

Southwest Quinoa Veggie Burgers Recipe (Vegan) #healthy #recipe #vegan

Enjoy these delicious quinoa veggie burgers!

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You may also like these other quinoa recipes:

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Be sure to share this recipe on Pinterest, twitter, or Facebook if you liked this post! Thanks for reading!

I Can’t Believe I Like Eating This Now!

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I LOVED reading everyone’s “I Can’t Believe I Used to Eat That!” foods. I think I was guilty of most of the same. lol

Here are some examples:

  • Diet Sodas
  • Chicken fingers (with a soup terrine of honey mustard!)
  • Fast Food
  • Hot Dogs
  • Ramen
  • Spagettios
  • Livermush
  • Snickers Ice cream
  • Fake parmesan

We’re much better off nowadays, right?! *high five*

I was thinking today, the opposite of “I Can’t Believe I Used to Eat That!” foods would be “I Can’t Believe I LIKE Eating This Now!” foods. Sure you used to love your diet Dr. Pepper, but did you ever think you’d LOVE brussels sprouts?! If you had told me 10 years ago that today I’d really look forward to eating a big plate of brussels sprouts, or kale chips, or tempeh, I probably would have laughed in your face. But here I am, and I’m eating healthy foods and finding them delicious!

I’m surprised I now like:

  • vegetables in general (I really do love them now but could care less for them when I was a kiddo)
  • tofu
  • tempeh (didn’t even know what this was until a couple years ago)
  • kale chips
  • spelt flour
  • quinoa
  • vegan and vegetarian entrees (I used to think I had to have meat in a meal for it to be complete – now I just want a protein)
  • non-dairy milks (almond, soy, hemp)
  • chia seeds
  • goji berries
  • veggie juices

What are your “I Can’t Believe I Like Eating This Now!” foods?

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I started today with a big bowl of banana oats in my gorgey light turquoise handmade bowl.

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The bowl also contained chia seeds, almond milk, coconut flakes, flaxseed meal and White Chocolate Dreams.

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I used my last 2 farm-fresh eggs (from my first carton – I have a new one already!) to make lunch today.

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On the menu: Toasted Wraps with Sloppy Scrambled (aka Hubby Scrambled) Eggs.

Where might the name come from? Well, one of the first things hubby ever cooked for me was scrambled eggs. They were easy and safe. I like scrambled eggs. I have fond memories of making scrambled eggs with my family. My parents would carefully crack eggs into a large bowl, add salt and pepper, and a dab of milk, then whisk everything together till the yolks and whites were well-mixed. Imagine my surprise when I saw hubby cracking the eggs directly into the pan! The horror! How would the yolks and whites incorporate properly? Turns out they wouldn’t…but I kind of liked it that way. There was something to that mix of yellow and white in separate, distinguishable colors and textures. I really enjoyed it.

These days, I switch between scrambling my eggs in a bowl or directly in the pan. I think each style has its own pros and cons, but the Hubby Scramble definitely means easier clean-up with one less dish to wash. (probably why I lean towards his method when I’m feeling lazy…heehee).

Sloppy Scramble How-To:

Step 1. Crack the eggs into a prepped pan (I spray non-stick in the pan) – don’t worry if the yolks break.

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Step 2. Lightly stir the eggs so the whites and yolks are evenly distributed but not well-mixed.

Step 3. Continue cooking as you would regular scrambled eggs, flipping etc to ensure the eggs are cooked through.

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Today I also used the same pan to saute some baby spinach.

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I spread the egg onto two small WW tortillas, then added spinach, feta, and a wee bit of tomato juice. I think sun-dried tomato pesto or tomato paste would have been better, but I had the juice leftover from Sunday’s brisket so it seemed like a good idea. It turned out to be a bit watery…oops!

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I wiped out the saute pan and used it to toast my wraps. I love that lightly crispy outside.

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Beautiful colors inside! Tasty too! I loved the tender/crispy tortilla/wrap outside with the warm eggs and spinach. I think a cheese that melted better may have been more up my alley, but it’s nice to change up my flavors…I almost always do a more cheddar-type cheese with my eggs.

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Nice and crispy and tasty dipped in ketchup.

***
This must have been a longer week than I thought. I ended up falling asleep on the couch for about an hour. I usually don’t nap unless I’m really stressed or sick/getting sick. I hope it’s not the latter!

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My impromptu nap + an impromptu thunderstorm outside got me craving comfort food. I turned to some of mom’s soup stashed away in the freezer – Beef + Bean. I freshened up my bowl with some parsley from my herb garden. The soup was hot and cozy and hit the spot with brothy bites of tender beef and beans. So delish!

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Plus a piece of buttered WW toast on the side. I love great bread with my soup. It’s so superior to crackers!

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I decided dessert would be a good idea, too. Keeping with my comfort food theme, I thought a lovely berry crisp would be perfection.

I chopped up the last of my organic strawberries for tonight’s dessert. They were not as ripe as the others I’ve already eaten and weren’t looking their freshest. I figured baking them would help make them taste their best.

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I busted out some Organic Tapioca starch to try out in place of corn starch.

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Ingredients.

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Fresh out of the oven. Gosh it smelled like heaven!

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I enjoyed a big piece whilst catching the end of Part 1 of the Real Housewives of NY reunion. I can’t believe they have 3 parts! It must be juicy!

Mixed Berry Crisp/Crumble

Note: I like a lot of crumbly topping so I went a little heavy on the toppings. Serves 2. (vegan) (can be gluten free too if you ensure the oats and spelt are GF)

Ingredients:

  • 1 1/2 cups mixed berries (I used fresh strawberries and frozen blueberries)
  • 1/2 tsp tapioca starch (or cornstarch)
  • 1 tsp sugar
  • 1/2 cup oats (I used rolled oats)
  • 1/4 cup spelt flour (or use whatever flour you have)
  • heaping 1/4 cup brown sugar
  • 1/4 cup EarthBalance (or butter)
  • dash cinnamon (or 1/4 tsp)
  • pinch salt

Directions:

  • Pre-heat oven to 350 degrees F and prep a small baking dish (mine was 4 1/2″ x 7″) with non-stick spray.
  • In a medium bowl, mix berries, tapioca starch, and sugar. Pour into baking dish.
  • In another medium bowl, mix oats, flour, brown sugar, salt and cinnamon. Use fingers to mix EarthBalance into the dry ingredients. Pour the topping over the fruit and use fingers to spread evenly.
  • Bake for 30-35 minutes or until the top is just browning and the sides are starting to bubble.
  • Let cool for 10-15 minutes before serving.
  • Enjoy!

Remember to tell me your “I Can’t Believe I Like Eating This Now!” foods.

Can’t wait to see what you guys have to say about this one! :)

Vegan + Gluten-Free Mini Berry Tarts Recipe

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We offered to bring a dessert to a friend’s cookout and what says summer better than fresh fruit? Since some of our friends are both vegan and gluten-free, I decided to try to make something that they could eat but something was also so tasty, everyone (meat-eaters and gluten-eaters alike) would still enjoy.

I decided to do a play on the fruit tart I made for our Easter dinner party, but with a modified crust and totally different topping…just to play around.

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Tidbit: To try to make the mini tarts even in size, I spread the dough evenly in a low bowl, marked lines in the dough like a pizza crust – 4 lines, 8 “slices”. I took each “slice” and made 3 balls and spread the balls into a mini tart pan spot.

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I used an egg slicer to cut the strawberries. (used a knife to trim the green tops off).

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Baked crust.

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Starting to place the berries.

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Making the topping.

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Be sure to make a “slurry” with the arrowroot powder.

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Into the fridge to chill.

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The topping was a little more sticky than I would have liked, but not bad for completely making the topping recipe up on a whim. :) I’ll keep playing with it, but I’ll go ahead and post it in case you want to try it out.

These fruit, mixed-berry tarts make a fabulous dessert for a pot luck, bridal shower, summer party, or cook out.

Mini Berry Tarts (Vegan and Gluten-Free)

Ingredients:

  • 1 1/4 cup teff flour
  • 1/4 cup flaxseed meal
  • 1/2 cup maple syrup, plus 1 tbsp
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • mixed berries (I used one container strawberries and 1 small box blueberries and had leftovers)
  • 1/2 cup water, plus 1tbsp
  • 1 tbsp orange marmalade
  • 1 tbsp arrowroot powder
  • 1-2 tbsp fresh-squeezed lemon juice

Directions:

  1. Pre-heat oven to 350 degrees F.
  2. Place flour, flaxseed meal, 1/2 cup maple syrup, canola oil, salt, and vanilla extract in a food processor and process till combined (don’t overmix).
  3. Evenly distribute the dough into a mini tart pan (see tip above for getting even distribution), pressing dough up the sides of each tart space to form mini tarts. Pierce the bottoms of the mini tarts twice with a fork.
  4. Bake for 10-12 minutes or until edges are just browning and tart shells are cooked through.
  5. Place tart pan on a cooling rack to cool.
  6. Meanwhile, clean berries and slice, if needed (I used an egg slicer to cut the strawberries). Place the berries in the cooled tart shells.
  7. Next, heat water, marmalade, and 1 tbsp maple syrup over medium-low to medium heat, whisking to combine.
  8. Make a slurry out of the arrowroot powder in a small bowl by adding the 1 tsp water to the powder and whisking till combined.
  9. Just as the mixture on the stove is coming to a boil, add the arrowroot powder slurry, whisking to combine. Mixture will thicken quickly. Add the lemon juice and whisk to stir in. Spoon the mixture over the fruit and into the tarts. You may not use all the topping.
  10. Place in the refrigerator to chill for 30 minutes to an hour.
  11. Serve.

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Enjoy! :)

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