Kokomo Parfait

 

Kokomo Parfait

Kokomo Parfait

This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
Prep Time 10 mins
Refrigerate 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6

Equipment

  • Toaster

Ingredients
  

  • 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
  • 3 TBSP nut butter of choice
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries

Instructions
 

  • Toast slices of bread, then cut into bite sized squares.
  • While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
  • Gently fold in the cut up pieces of toast and stir until coated.
  • In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
  • Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.

Notes

Keyword Easy, Kids, Toast

Amazing Instapot Rice Pudding

 

Amazing Instant Pot Rice Pudding WFPBNO

Kathy Taylor
Rice Pudding is my weakness.  Well, that and chocolate.  When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original.  To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
Prep Time 5 mins
Cook Time 22 mins
Resting Time 10 mins
Total Time 37 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
  • 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
  • 1/2 cup Almond Flour **
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Clove Powder
  • 1 1/2 tsp Vanilla Extract
  • raisins, nuts, additional cinnamon optional

Instructions
 

  • Rinse the rice well in a fine mesh colander and drain.
  • Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
  • Make sure the vent knob on lid is in the Sealing position.
  • Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
  • After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
  • After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
  • Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
  • Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.

Notes

*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition.
**To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity.  Let us know if you try it!  Don’t have oat flour?  Just blend old fashioned oats in your high-speed blender until you have a fine flour.
Keyword dairy-free, Easy, gluten-free, vegan

11

Vegan Gouda

Vegan Gouda

Vegan Gouda - 2

Vegan Gouda

Although this recipe has a lot of ingredients, the hardest part is making sure you have them all on hand and then just taking the time to measure as well as getting over your potential "fear" of using agar as this isn't an ingredient my mom ever used. It's otherwise a pretty easy recipe with some nice variations you could get creative with, such as adding some vegan cream cheese with sliced olives for example as seen in the photo. Lower your expectations on the mouthfeel as there is no fat in this recipe... yet, it has a lot of flavor and you can feel good about snarfing it all up on rice cakes or crackers, etc.
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 5 Tbsp agar-age flakes OR 1 1/2 Tbsp agar powder
  • 1/2 cup carrots, chopped
  • 1/2 cup cashews
  • 1/4 cup nooch aka. nutritional yeast
  • 3 Tbsp tahini
  • 3 Tbsp lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dry mustard
  • 1/4 tsp turmeric
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1/8 tsp liquid smoke
  • 1 3/4 cup water

Instructions
 

  • Lightly oil a 3 cup bowl or mold with a rounded bottom and set aside
  • Combine water & carrots in a saucepan & bring to a boil. Reduce heat, cover and cook until very tender @ 10-15 minutes
  • Remove lid and stir in agar flakes. Bring to boil again. Reduce heat and simmer, stirring often until agar is dissolved @ 5-10 more minutes
  • Move to a food processor or blender and add the remaining ingredients
  • Process a few minutes until completely smooth, scraping down sides as necessary
  • Pour into oiled bowl and smooth the top (or at this point add sliced olives, nuts, etc.
  • Cool, uncovered, in the refrigerator. After completely chilled, it will be ready to unmold and serve. Slice into wedges & enjoy. Freezes well
Keyword cheese, dairy-free
Overnight Chia Pudding

Overnight Chia Pudding

Overnight Chia Pudding

 

Amazing Instant Pot Rice Pudding WFPBNO

Kathy Taylor
Rice Pudding is my weakness.  Well, that and chocolate.  When the weather gets cold, there is something about the smell and taste of cinnamon and sweet rice pudding that brings me back to my childhood and makes me feel warm and cozy inside. This comfort food recipe is gluten-free, dairy free, vegan, no refined sugar, and I love it more than the original.  To top it off, it is super easy to make. You just dump everything in your Instant Pot and about 30 minutes later, get ready to enjoy!
Prep Time 5 mins
Cook Time 22 mins
Resting Time 10 mins
Total Time 37 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup Brown Jasmine Rice (Lundberg has a great Organic Brown Jasmine Rice)*
  • 1/2 cup Pure Maple Syrup
  • 1/4 cup Chopped Dates (about 3 pitted Medjool dates, chopped)
  • 4 cups Unsweetened Almond Milk or other plant milk of choice (up to 1/4 cup less for thicker end-result)**
  • 1/2 cup Almond Flour **
  • 1 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder
  • 1/4 tsp Cardamom Powder
  • 1/4 tsp Clove Powder
  • 1 1/2 tsp Vanilla Extract
  • raisins, nuts, additional cinnamon optional

Instructions
 

  • Rinse the rice well in a fine mesh colander and drain.
  • Add rice and all remaining ingredients to the Instant Pot, stir well and close lid.
  • Make sure the vent knob on lid is in the Sealing position.
  • Select Porridge mode, High Pressure and increase (+) default cooking time to 22 minutes total.
  • After cook time is finished, leave it in "Keep Warm" mode for 10 more minutes.
  • After the 10 minutes is over, press Cancel. With an oven mitt on your hand (to prevent steam burns), turn the venting knob from Sealing to Venting to release the steam.
  • Once steam has completely released, open Intant Pot and let sit a few minutes ot cool slightly and thicken.
  • Enjoy warm or move to smaller container and refrigerate until cold. Mix in raisins and chopped nuts if desired. Top with a light sprinkle of cinnamon or serve as is...it is already well spiced. Pudding will thicken considerably once cold.

Notes

*I have tried making this with regular brown rice as well as a 4 grain cereal with oat groats. While those turned out a little chewy but okay, the Brown Jasmine Rice yields a far superior result with regards to texture and taste. White rice would probably work (less cook time?), but I prefer to stick to brown rice for nutrition.
**To make this nut free, use your non-dairy plant milk of choice and try oat flour in place of almond flour for thickening. I haven’t tried it, but believe it may work with some minor adjustments in quantity.  Let us know if you try it!  Don’t have oat flour?  Just blend old fashioned oats in your high-speed blender until you have a fine flour.
Keyword dairy-free, Easy, gluten-free, vegan
Kokomo Toast

Kokomo Toast

Kokomo Parfait

Kokomo Parfait

This recipe is a modification of our basic Kokomo Toast recipe. So easy to make and presents well as a dessert or brunch item. It is optimal to refrigerate 1-2 hours before serving for best consistency.
Prep Time 10 mins
Refrigerate 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6

Equipment

  • Toaster

Ingredients
  

  • 4 slices whole grain bread we prefer Ezekiel brand Raisin Bread
  • 3 TBSP nut butter of choice
  • 1/4 cup pure maple syrup
  • 1 tsp cinnamon
  • 2 cups fresh fruit of choice (i.e. chopped apples, berries) we used sliced strawberries & blueberries

Instructions
 

  • Toast slices of bread, then cut into bite sized squares.
  • While toasting bread, stir to combine maple syrup, nut butter and cinnamon in a medium size bowl.
  • Gently fold in the cut up pieces of toast and stir until coated.
  • In 4-6 parfait glasses or clear dessert bowls, alternately spoon in the toast and fruit, adding additional fruit on top.
  • Optimal to refrigerate 1 to 2 hours before serving while bread absorbs the nut butter mixture and softens.

Notes

Keyword Easy, Kids, Toast
Chickpea Quiche

Easy Chickpea Frittata Ingredients

Chickpea Quiche

Chickpea Quiche

Chickpea Quiche

This is a hard one to describe because it's unique! Once you mix garbanzo bean flour with water and some other seasonings, the end result is a delicious, nutritious snack or breakfast grab. Let me know in the comments below what you think. Have you made these yet?
Prep Time 5 mins
Cook Time 25 mins
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 2 people

Equipment

  • ramekins, loaf pan or muffin pan with parchment muffin cups

Ingredients
  

  • 2/3 cup garbanzo flour or chickpea flour
  • 1 cup cool water
  • 2 tsp nooch aka. nutritional yeast
  • 1/2 tsp baking powder
  • 1/2 tsp onion powder or minced dried onion flakes
  • 1/2 tsp salt
  • 1 handful chopped veggies such as broccoli slaw, diced
  • 2 Tbsp vegan cheesie sauce or cheese shreds of choice

Instructions
 

  • Set oven to 400 degrees. Grease 2 ramekins, a mini loaf pan or use muffin cups. I prefer to use parchment muffin cups with zero oil. Set aside
  • In a small bowl whisk together garbanzo flour, nooch, baking powder, onion powder and salt
  • Whisk in the cool water until well combined. Add chopped veggies & vegan sausage, etc. if using
  • Carefully scoop mixture into muffin cups or baking pan
  • Bake at 400 for 20 to 25 minutes, or until browned on top

Notes

These amaze me in that they go into the oven so liquid-y and yet come out dense, yet soft and so nicely flavored. A dollop of cheesie sauce and vegan sausage really elevates these to favorites of mine. 
Keyword frittata, gluten-free, muffin, quiche, vegan
Granola - no oil

Granola Ingredients

Granola - no oil

Granola - no oil

Granola - Oil Free!

This low fat version has no added oil and the nuts may be omitted as well. Let me know in the comments below if you tried this. I don't make it often, but I love that I can make my own granola so easily.
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Course Breakfast, Snack
Cuisine American
Servings 8 people

Equipment

  • Blender or food processor

Ingredients
  

  • 4 cups rolled oats not steel cut or instant
  • 3/4 cup fruit juice orange, apple or pineapple
  • 3/4 cup pure maple syrup
  • 2 Tbsp vanilla
  • 4 dates, pits removed medjool are very sweet
  • 1/2 cup slivered almonds
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries or raisins

Instructions
 

  • Place oats in a large bowl
  • Blend fruit juice, maple syrup, vanilla and dates in a blender or food processor
  • Pour over oats, add nuts if using. Mix well
  • Spread mixture evenly on a large, prepared baking sheet
  • Bake at 250 degrees for 2 1/2 hours, stirring once or twice
  • Watch carefully as this mixture will turn a light brown color. Remove and cool completely
  • Add dried fruit and store in an airtight container for up to 2 weeks, or freeze

Video

Keyword Granola