Tag Archive for: gluten free
https://plantlifejourney.com/wp-content/uploads/2022/08/Easy-Summer-Salad-scaled.jpg 1980 2560 Jill Keb https://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.png Jill Keb2022-08-17 12:13:382022-08-17 12:21:17Easy Summer Salad
Easy Summer Salad
Make this beautiful, colorful delicious salad using fresh summer ingredients, including corn on the cob. Want to have a taste of summer in the winter? Just thaw some frozen corn to substitute.
- 4 ears Corn on the Cob
- 1 can Pinto Beans or Beans of choice, rinsed & drained
- 1 Red Pepper, chopped
- 1 Carrot, grated
- 1 Cucumber, diced
- 1 Tomato or bunch of Cherry Tomotoes, sliced or diced
- 4 Radishes, sliced thinly
- 1 small Red Onion, sliced We used pickled onions in the picture...your choice!
- 1 head Boston Lettuce or choice of Lettuce, torn into pieces
- 1 can Lite Coconut Milk
- 1 Ripe Avocado, take out pit & scoop out flesh
- 1 Lime, juiced
- 1 small bunch Cilantro
- Wash outer husks of corn on the cob well then place on microwave safe dish and cook in microwave on high for 3 minutes per ear (12 minutes total for 4 ears). Microwave times may vary. Husks and silk will slide right off (caution; they will be HOT...use oven mitt). Once cooked, cut kernels off cob to use in salad. Alternatively, take off husks/silk, cut kernels off uncooked cob and then steam, saute or microwave for 3 - 5 minutes.
- While corn is cooking, prepare dressing as follows.
- Dressing: In a blender, combine coconut milk, avocado, lime juice and cilantro, as well as your choice of seasonings, salt and pepper to taste.
- Layer all salad ingredients in bowls a top with dressing to serve.
https://plantlifejourney.com/wp-content/uploads/2022/06/IMG_1435-scaled.jpg 2560 1920 Jill Keb https://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.png Jill Keb2022-06-13 11:18:232022-06-13 12:26:13Beautiful Berry No-Bake Cheesecake
Beautiful Berry No-Bake Cheesecake
"Wow" your family or guests with this decadent luscious dessert! This beautiful layered cheesecake is easier to prepare than it looks and modifiable with you choice of berries. A silicone mold is recommended to easily pop out the squares, but muffin tin liners may also be used. We used all four sections of the the 1 cup Souper Cube mold and after removing the frozen sections, cut each in half.
- 1/2 cup almonds, raw unsalted (skin on or off)
- 1/4 cup unsweetened coconut flakes
- 1/4 cup Medjool dates (about 4 or 5) pitted
- 3/4 cup cashews, raw unsalted soaked 15 min. in hot water then drained
- 3/4 cup unsweetened almond milk (or non-dairy of your choice)
- 5 TBSP lemon juice, divided 1/4 cup and 1 TBSP
- 7 TBSP pure maple syrup, divided 1/4 cup and 3 TBSP
- 2 cup blueberries or berries of choice
- 1 pinch salt
- Start soaking the cashews in hot water. After at least 15 minutes, drain.
- Combine almonds, coconut and dates in a food processor until small crumbles. If using the 1 cup Souper Cube silicone mold, press 1/4 of the mixture into each of the 4 sections. Alternatively, press a small amount into the bottom of each muffin liner, about 1/4" to 1/2" thick. This is your first layer.
- Blend cashews (drained) with plant milk, 1/4 cup lemon juice and 1/4 cup maple syrup in a high speed blender until smooth. Reserve and refrigerate roughly 1/3 of this cheesecake mixture for later. Pour the other 2/3 of this mixture in even amounts over your first layer in the molds and place molds in the freezer for at least 1 1/2 hour to set.
- While your second layer is freezing, make your berry compote...
- In a saucepan over medium-high heat, stir berries with 1 TBSP lemon juice, 3 TBSP maple syrup and pinch of salt. You may want to slightly mash larger berries with the back of a fork or potato masher. Continue stirring until mixture thickens, approximately 15 minutes. Then, refrigerate to cool while first two layers continue to freeze.
- When your bottom layers are finally set, begin to make the third layer (leave bottom layers in freezer until you have finished this next step). Divide the berry compote, blending 1/2 cup compote with the reserved cheesecake mixture in blender. Remove molds from freezer and pour this evenly over molds to make your third and final layer. Return molds to the freezer for another 2 hours. Reserve and refrigerate the remaining compote as a topping for serving.
- Once all layers are frozen and set, remove from freezer and immediately remove from silicone mold. Let thaw about 10 minutes before cutting rectangle in half and serving. Optionally, top with a drizzle of reserved berry compote, some fresh berries, coconut flakes, chopped nuts, etc.
https://plantlifejourney.com/wp-content/uploads/2023/01/IMG_6994.jpg 2364 1773 Jill Keb https://plantlifejourney.com/wp-content/uploads/2021/09/PlantLifeJourney.png Jill Keb2021-12-17 00:20:222023-01-27 22:20:51Amazing Instant Pot Rice Pudding WFPBNO
Amazing Instant Pot Rice Pudding WFPBNO
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!
- Instant Pot
- 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
- 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.
*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.