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.
Yukon Gold Potato or Russet
Roasted Red Peppers in Vinegar
1/2 Fat Mayo
Salt and Pepper
Daiya Shredded Non – Dairy Cheese
Real Maple Syrup
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.
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.
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
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
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.
Sweet and spicy and hopefully a little healthier than your average rice pudding.
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
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.
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.
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
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!
There are a lot of versions of this style of pudding out there. I am supposed to introduce more fiber and calcium in my diet according to my dietitian. So tofu and chia seeds seemed like a good well known combo. Chia seeds are really cool because when moisture is added they become like a gel. I have read you can substitute them for eggs in recipes and have used them in a delicious Nanaimo bar recipe.
This recipe is low FODMAPS but you need to watch how much so your are consuming.
From reading the IBS cookbook for dummies I know that they are high in soluble fiber and help bind things together in your bowels. Too much can have an opposite effect. So I am starting off slow!
I just threw some ingredients together and this is what I came up with.
3 tbsp Cocoa powder
2 tbsp white sugar ( or whatever sweetener you like)
1-2 tbsp real maple syrup ( don’t waste your time on aunt jemima)
1package extra firm Mori-Nu Tofu
1 tbsp chia seeds (or more if you are used to them)
Rice milk or other milk to allow mix to blend
1. Put all ingredients in blender including a few flags of rice milk and blend on low
2. Add a rice milk as you see fit to blend the mix into a pudding consistency, it should not be funny at all
3. Refrigerate until cold, it will taste better and allow the chia seeds to do their job of jelling the pudding
4. Eat plain or garnish with chocolate chips, nuts, fruit etc