Cranberry Sauce

1 teaspoon Corn Starch

1/2 cup Monk Fruit Powder

1/2 cup Water

1 cup Raspberries

2 cups Cranberries (fresh or frozen)

Puree Cranberries and set aside. In a saucepan combine Corn Starch, Monk Fruit Powder and water. Stir on low heat until dissolved. Add raspberries and cranberries. Turn up the heat to medium high heat stirring constantly until it starts to simmer. Remove from heat when the mixture starts to get thicker like jam.

Amount per serving – 1 tablespoon = 2 g carbs 1 g sugars

This cranberry sauce is super easy and delicious blend of tart and sweet. This sauce is not only gluten-free and vegan but also diabetic friendly too.

Buffalo Style Cauliflower

I found this recipe from JJ Virgin I love this alternative to Chicken Wings. I made some slight changes to this recipe.

1 Head Cauliflower

2 tbsp Avocado Oil

1 tsp ground Cumin

1 tsp Garlic powder

1/2 tsp Turmeric

2 tbsp smoked Paprika

1/4 tsp salt

*1/2 tsp New Mexico chile powder (*optional for extra spice)

Preheat oven 475 to In a small bowl, mix all seasonings together. In a large bowl, thoroughly coat Cauliflower with oil. Sprinkle seasonings on cauliflower and stir until well coated. Bake on a cookie sheet for 10 minutes. Remove from oven place cauliflower back in large bowl, coat with 1/4 cup favorite hot sauce. Place back in over for an additional 5-8 minutes.

Click here for more JJ Virgin Recipes.

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Greek Salad

1/2 cup Olive Oil

1/4 cup Apple Cider Vinegar

1/2 Tablespoon Oregano

1/4 tsp Thyme

1/4 tsp Black Pepper

1/8 tsp Sea Salt

2-3 sprigs fresh Dill

1 small clove minced garlic

1 cup Grape Tomatoes cut in half

1 Cucumber sliced and quartered

1 sliced Red or Bell Pepper

1 cup chopped Cauliflower

1/4 cup chopped Red Onion

1/4 cup sliced Kalamata Olives

1/2 cup Feta Cheese (optional)

I like to use a canning jar to mix these ingredients together; olive oil, apple cider vinegar, garlic, dill, spices, shake in a jar by shaking with the lid on (or use a blender). After it is well mixed, pour over vegetables mixture.  Cover and marinate in the fridge for at least 1 hour. The longer you marinade the better.

Grandpa’s Kitchen Pull-A-Part Dinner Rolls

Photo courtesy Allyson Kauwe, Grandpa’s Kitchen.

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This recipe uses one of my favorite products Grandpa’s Kitchen Bread Mix. When making this, you can use any gluten-free flour mix. This recipe I made is a variation from one of Grandpa’s Kitchen recipes, that I revised to be more diabetic friendly.

12 oz plain yogurt

2 eggs, slightly beaten

1/4 Cup Avocado Oil

2 1/4 C Grandpa’s Kitchen Bread Mix

1/3 Cup Oatmeal Flour

1 tsp Salt

3 tsp Baking Powder

1 Tbsp Monk Fruit Powder

1 Tbsp Yeast

Mix all dry ingredients in a mixing bowl. On lowest mixer speed, slowly add wet ingredients and incorporate with the dry ingredients and mix for five minutes until thoroughly mixed. Cover the dough and refrigerate for about 2 hours.

Grease hands well. With a 2-inch scoop, make dough balls, roll gently and place in a greased 9×13 pan. Let rise for 40 minutes or until rolls touch each other. Bake in preheated oven at 400 degrees for 20-30 minutes or until golden brown.

1 roll = 20 g carbs,  0 g sugar

You can find the original recipe on Grandpa’s Kitchen website.

The Ultimate Vegan Veggie Burger

Making homemade veggie burgers is a tricky business. I have tried many recipes that have failed. For best results, I have found that a food processor will work best for grating and mixing ingredients.

8 oz Mushrooms shredded

1/4 cup Onion shredded

1 clove Garlic minced

1 can Black Beans

1 1/2 tsp Chili Powder

1 tsp. Cumin

2 tbs. Cilantro

1/4 tsp. Black Pepper

1/4 tsp. Salt

Shred Mushrooms, Onion.  Drain and rinse beans. Place in food processor minced Garlic, seasonings, beans with mushrooms and onions. Gradually add flour until dough forms. Place on a cookie sheet and bake in the oven at 350 for 12-15 minutes. I like to top with a slice of avocado and eat in a lettuce wrap.

Low Carb Spicy Vegan Tacos

Taco Seasoning Mix

½ tsp Salt

½ tsp Chili Powder

1 tsp Minced Onion

½ tsp Cumin

1/8 tsp Garlic powder

1/2 tsp Black Pepper

1/8 tsp Cayenne Pepper or Red Pepper flakes

Taco Filling 

1 cup Water

1 cup TVP

1 can Tomato Paste

1 Jalapeño sliced small

Taco filling can be cooked on the stovetop or microwave. Boil water in saucepan or microwave. Add TVP to water, add Tomato Paste. {If you like Jalapeños, add to TVP mixture or can be served fresh on tacos.} Let it simmer for 5-6 minutes until water cooks down. Add Seasoning mix, let stand for 5-6 minutes. Serve in a lettuce leaf. Also great served with Black Beans topped with Tomatoes. Some other suggested toppings are Avocados, Guacamole, Olives, Cilantro, Green Chilis.

Carob Brownies

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2 Flax Eggs

1/2 Cup Unrefined Coconut Oil

1 1/4 Tsp Vanilla

1 Cup Sugar

1/2 Cup Gluten-Free Flour Blend

1/2 Cup Gluten-Free Carob Powder

1/4 Tsp Salt

Mix flax eggs with Coconut Oil, Vanilla and Sugar in a stand mixer.  Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and mix well. Add mixture to lightly greased baking pan.

Preheat Oven to 350 degrees if using a square 8 x 8 metal baking pan, you will bake for 30 minutes. Preheat Oven to 325 degrees if using a 8 x 8 glass baking pan, you will bake for 40 min.

 

 

Super Quick Vegan Meatballs

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1 Tablespoon Ground Flaxseeds + 3 Tablespoons Water = 1 Egg

8 oz Mushrooms (grated)

1 Cup Bob’s Red Mill All Purpose Flour (made with Garbanzo Beans)

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Cumin

1/4 Teaspoon Paprika

1/2 Teaspoon Parsley

1/4 Teaspoon Garlic Powder

1/2 Teaspoon Onion Powder

Make Flaxseed egg substitute and set aside. In a food processor, grate up mushrooms. Add flour, seasonings and flaxseed egg to food processor. Form balls and place on a cookie sheet. Bake in the oven at 425 for 20 minutes. Serve with Marinara Sauce and your favorite pasta.

 

Ranch Seasoning Mix

The traditional Hidden Valley Ranch packets have dairy in it. I have tried to duplicate a seasoning mix that gives a nice ranch flavor without the dairy. This mix can be used in cooking as well as dips, dressings and marinades.

These measurements are for dry ingredients. I like to pulse my seasoning in a grinder or mill for the purpose of grinding up the Onion into smaller bits. Then can be placed in a jar for long term easy storage.

2 teaspoons Parsley
1 tablespoon Dill
1/2  teaspoon Paprika
1 teaspoon Thyme
2 teaspoons Minced Onion
1/2 teaspoon Celery Salt
1 tablespoon Garlic Powder
1 teaspoon Garlic Salt
1 teaspoon Salt
1/2 teaspoon Black Pepper

Light Brown Syrup

I hate that so many things are made with high fructose corn syrup. When ever I have a recipe that calls for corn syrup. I make my own syrup. It will not be exact to corn syrup, but is very close and much healthier. When making your own syrup it is helpful to use a candy thermometer.  If you make this recipe as specified below your syrup should look like the jar in the middle. The jar on the left Syrup was made with 1/2 cup of Brown Sugar. The Jar on the right shows Syrup made with Granulated Sugar only. When making the white Syrup make sure you substitute the amount of Brown Sugar used, for Granulated Sugar.

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3/4 cup Water

2 1/2 cups Granulated Sugar

1/4 cup Brown Sugar

1/2 tsp Cream Of Tartar

1 tsp Vanilla (Optional)

Add all ingredients to a sauce pan. Cook on medium heat. Once it starts to simmer, stir constantly for 5-7 minutes, or until temperature reaches 220-230 degrees. Don’t cook too long or you will end up with hard candy. This recipe makes approximately 1 pint of Syrup.

The syrup has a short shelf life. It is recommended that you store syrup at in the refrigerator. Like honey when kept for long periods of time, it may start to crystallize. You can heat the jar slightly to make the Syrup pourable.