Roasted Red Pepper Stuffed Potatoes and Maple Dijon Glazed Salmon

These potatoes are so good I keep on going back to the fridge for another bite. This salmon recipe is my favourite. I like making it on the frying pan too.

Ingredients:

Yukon Gold Potato or Russet

Roasted Red Peppers in Vinegar

1/2 Fat Mayo

Salt and Pepper

Daiya Shredded Non – Dairy Cheese

Dried Parsley

Salmon

Dijon Mustard

Real Maple Syrup

Directions:

1. Place potatoes in oven and cook until flesh is soft.

2.Put fresh salmon in the oven, sprinkling with a pinch of sea salt. Using a spoon to remove the majority of the potato insides and put it in a small bowl.

3. Crop 1/2 roasted red pepper and about 1-2 tbsp of mayo for every potato you make. Sprinkle salt, pepper and parsley to taste with peppers, mayo and potato insides.

4. Put potato mixture back into the baked potato and top with non dairy cheese.

5. Pull out salmon from the oven.Mix equal parts salmon and Dijon mustard and spread on the salmon. It should be just about cooked. Put potatoes back in the oven for the cheese to melt.

6. Remove potatoes and salmon when salmon is finished cooking.Eat.

 

 

 

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Vegan Peanut Butter Cheesecake

I was worried when making this recipe that the texture of this cheesecake would be to runny, it turned out great. Its not as firm as store bought vegan cheesecake but its only 1 package of tofu and no overly processed ingredients like vegan cream cheese.I am using maple syrup in my baking now instead of always using white sugar. It is a good sweetener for people with IBS and its a little more healthy than the white stuff.  I have since made other cheesecake versions, experimenting with flavors, so I am sure another cheesecake will be coming up shortly.

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Ingredients:

Crust :

2 Cups Rice Krispies

1 Tbsp Maple Butter

1 Tbsp Rice Syrup

1 Tbsp Vegan Margarine

1/8 Tsp Salt

1/2 Cup Chocolate Chips

2 Tbsp Peanut Butter

Filling:

1/2 Cup Almond Milk ( you could use one milk for the whole cup if preferred)

1/2 Cup Rice Milk

1/2 Cup Natural Peanut Butter

1/2 Cup Maple Syrup

1/2 Cup Rice Milk

1 Pkg Mori-Nu Tofu

1 Tsp Vanilla

1/4 Tsp Salt

5 Tbsp Tapioca Pearls ( or GF flour)

1 Tbsp Chia Seeds

Directions:

1. Blend Rice Krispies in a food processor until they are crumb like in consistency. Add chocolate chips and do the same. Add all other crust ingredients and blend.

2. Spray a 9×9 inch baking dish with olive oil cooking spray and add crust.Press down so it is packed and even. Bake at a pre heated 450 degree oven for 5 mins.

3. While the crust is baking, in a blender combine all of the filling ingredients and blend until smooth. If the filling consistency is too thick to blend add a little almond milk. Be careful you don’t add too much or it will be too runny and wont firm up during baking. If you don’t have tapioca pearls, rice flour or tapioca flour can be easily substituted. Take the crust out of the oven and turn it down to 375.

4. Pour the filling mix on top of the warm crust and bake at 375 for around 15 minutes. Basically whenever the cheesecake looks visibly cooked and has cracks on the surface it is done.

Cinnamon Pecan Sugar Cookies

These are delicious sugar cookies. The texture is incredibly soft but still firm when they are shaped into larger balls. I should call them maple syrup cookies because  it is the main sweetener. However this is not a very sweet cookie, if you want it sweeter I suggest adding 1/2 cup of white or brown sugar.  I was hoping that the maple flavor would come out more in the cookie, but it doesn’t! I am a maple syrup fanatic though, I drink it straight from the jug when I am looking for a hit of sweetness.

This is a recipe I already have talked about on this blog. Its so good that I use it as a base for other cookie recipes. So here is the recipe for Cinnamon Pecan Sugar Cookies based on the Easy Sugar Cookie Recipe by Nicole on Rolling Out Dough.

Ingredients
  • 2 cups Gluten Free Flour  ( refer to my favourite here)
  • ¾ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 tsp Cinnamon
  • ½ cup Pure Maple Syrup
  • 4 tablespoons Fine Granulated Sugar or Powdered Sugar
  • 8 tablespoons Vegan Margarine
  • 1 Large Egg, beaten (this should be at room temperature)
  • 2 teaspoon Pure Vanilla Extract
Instructions
  1. Preheat oven to 350°.
  2. Mix all the dry ingredients and blend until well combined. If you have a mixer drop butter by tablespoons into the dry ingredients until dough has formed into little balls.Add the egg and vanilla and stir until combined. Do not overwork gluten free dough. Scrape sides of bowl with spatula and form dough in a large ball.
  3. Put parchment paper on a baking sheet and grab a large hunk (such technical terms) of dough and roll it into a ball.
  4. Place a pecan half on each cookie and pat down slightly.
  5. Bake for about 7-8 minutes, maybe longer but you know your oven watch it. Cookies should be a light golden brown on the bottom. They should be moved to a cooling rack immediately.

Spiced Rice Pudding / Rice Oatmeal

Sweet and spicy and hopefully a little healthier than your average rice pudding.

rice pudding

Ingredients:

1 cup Brown Rice Flakes

2 cups Vanilla Rice Milk

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp Nutmeg

1/8 tsp Allspice

2 tbsp Maple Syrup

Directions:

1. Heat 2 cups rice milk until almost boiling. Add spices and whisk together.

2. Add rice flakes and stir until it starts to thicken about 3 minutes then add maple syrup and vanilla.

3. Take mixture off of the heat. Let cool a little. Enjoy for breakfast or dessert, add nuts or fruit if you like.

Rice Krispies Granola Bars

These crunchy spiced treats are a cross between a Rice Krispies square and a granola bar. Since both items usually have unfavorable foods I thought it made sense to produce my own.

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Ingredients:

2 Cups Rice Krispies Cereal

3/4 – 1 cup Natural Peanut Butter

1/2 Cup Brown Rice Syrup

1/4 Cup Pumpkin Seeds

1/8 Cup Sesame Seeds

1/4 Cup Dairy Free Chocolate Chips

1/4 Tsp Sea Salt

1/4- 1/2  Tsp Nutmeg

1/2- 1 Tsp Cinnamon

1/4 Cup Real Maple Syrup

1/2 Cup White Sugar

2-3 Tbsp Vegan Margarine

Directions:

1.Line a 9×9 inch pan with parchment paper.

2. In a large bowl melt peanut butter,sugar, brown rice syrup, vegan margarine for 30 sec to 1 min in the microwave, until the margarine and peanut butter are slightly melted . Mix together, it should be smooth.

3. Put all dry ingredients on top of the wet and combine.

4. Pack the mixture down firmly. Put in fridge or freezer to chill. I like desserts when they are in the freezer so give it a try, an hour will do.

Happy Cooking and Eating!

Gluten Free Dairy Free Chocolate Zucchini Cake

This zucchini bread is my go to dessert during the week. I have lessened oil from the original recipe and made it gluten free. This recipe is low in FODMAPs and IBS friendly. It also tastes great. Sometimes I make a simple butter cream icing using icing sugar, vanilla and vegan margarine to put on top… usually when my husband convinces me to, he has a serious sweet tooth ;).

Adapted from Double Chocolate Zucchini Bread by A Thought for Food.net

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Chocolate Zucchini Cake

Ingredients

3 Zucchini grated

3 Eggs

1/2 cup Almond Milk ( or any milk you like)

1/2 cup Canola Oil / Veg Oil

2 tsp  Real Vanilla Extract

3 Cups Gluten Free Flour Blend with Xanthan Gum

1 – 1/2 Cups Sugar

1/2 Cup Unsweetened Cocoa Powder

1- 2 tsp Cinnamon

2 tsp Baking Soda

1 tsp Salt

1/2 Cup Dark Chocolate Chips, I use PC Decadent Brand, check the label because there is different types and it still may contain dairy

Directions:

1. Preheat oven to 350 degrees. Put parchment paper in a large baking pan  ( 9×13 Glass is what I use).

2. In a bowl or stand mixer combine all of the dry ingredients.

3. In the same bowl as the dry make a well with the dry ingredient (except for chocolate chips) and add the wet (except for the zucchini) into the middle.Combine This is my lazier version, you can separate the wet and the dry and then combine. I don’t find a difference when making this recipe if I use one bowl.

4. Fold in zucchini and chocolate chips and put into pan and bake for 35-40 mins at 350 degrees. When using gluten free flour it is important to use enough moisture and to not over bake. Check your bread towards the end of cooking. Typically its fine to come out when an inserted knife it a little sticky coming out.

Note :

Gluten free flour can become dry after a few days. I put my cake in the fridge, which dries it out more but I am a little neurotic about leaving baked goods out of the fridge, especially when they have eggs in them. So definitely by day 2 you want to wrap each piece in tin foil and put in a ziploc bag and pop it into the freezer. Then you can just heat it up for a few second and your cake is good as new.

Jammin 2014

2014 has been the official year of Jammin Preserves. What started about as homemade preserves for my family became one busy little side business for me.

This year I have participated in two craft shows, one at the school I work at and another at the local grocery store ( small town, I know!).Otherwise I have had some really cool people order holiday gift packs from me, you know who you are :).

The coolest part above all was sharing the jam love and watching people enjoy something I created. Now that is rewarding.

If you are more interested in sweet jams or savory jam and jelly’s you can visit my Etsy site.

Below is a look into the world of Jammin Preserves jams and jelly’s.

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These are my holiday gift packs

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Me at the grocery store craft show
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Tomato Jam Sweet and Savory, use it anywhere you would put ketchup! My favourite is on a tuna sandwich or dipping a grilled cheese in it. **Vegan/Low Fodmap**
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Golden Sugar Vanilla Banana Butter Golden sugar uses its hint of molasses to permeate this banana based jam with a deep sugary flavour. Amazing on waffles or pancake and great for peanut butter sandwiches.Or be like me and eat it out of the jar! **Vegan/Low Fodmap**
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Jalapeno, Red & Green Pepper Jelly Sweet and Spicy this jam is great with anything from crackers and cheese to glazing on meats. I especially like pork chops.All jalapenos in this jelly were grown in my garden. **Vegan/Low Fodmap**
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Cranberry Orange Jam Sweet and tart, a great Holiday Gift. Great on the classics as well as with ham and turkey dinner. **Vegan/Low Fodmap**
Red Wine Jelly
Red Wine Jelly So simple so good. Red wine jelly is excellent with cheese in crackers. Spread some on beef for a glaze, use it as a base for red wine sauce or make an excellent dessert with poached pears , ice cream and the jelly. **Vegan/Low Fodmap**
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***AWARD WINNING Carrot Cake Jam *** 1st place winner 2014 Have you every wanted dessert for breakfast? Carrots and fresh pineapple work together with cinnamon and nutmeg to perk up your toast! Add peanut butter or cream cheese for a truly decadent experience. My grandma says its good with ham too! **Vegan/Low Fodmap**