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Recipes
Pepper Poppers with Pine Nut Filling and “Bacon”
By Demi
Eggplant Bacon: Using a vegetable peeler or mandolin, slice the eggplant into strips about 1/8″ thick
- Eggplant Bacon
- 1 Eggplant
- 2 T Olive Oil
- 1/4 C Water
- 1 t. Smoked Paprika
- 1/2 t. Ground Chipotle Peppers (I get them pre-ground)
- 2 T Agave
- Pine Nut Filling
- 1 1/2 C Pine Nuts (presoak for 4-5 hours.)
- 1/2 C Cashews (pre-soak for 4-5 hours)
- 1 1/2 Lemons (juice from)
- 1/4 C Water
- 2 T Nutritional Yeast (not considered raw, but used frequently in raw food recipes)
- 1 T Smoked Paprika
- pinch salt
- 1/2 Red Pepper
Cauliflower, Spinach, and Potato with Coconut Cream
By Demi
Steam the poatatoes in a steamer basket for 5 minutes, add cauliflower, steam 5 more minites until tnder, and remov...
- 1/2 lb potatoes, sliced 1/3 inch (1 cm) thick
- 1 small cauliflower, cut into small florets
- 5 green oinons, sliced including a few greens
- 1/2 cup copped cilantro
- 1/2 tsp turmeric
- 2 serrano chilios, minced (or a dash of hot sauce)
- 1 15oz can unsweetened coconut milk
- 1 Tbs coconut oil
- 1 large bunch spinach or 3 cups of baby spinach
- 1/2 tsp salt
Spinach, Mushroom, and Red Pepper Strudel
By Demi
Position a rack in the center of the oven and preheat oven to 375 degrees F
- 1 tablespoon extra-virgin olive oil, plus more for brushing phyllo
- 2 cups cleaned and sliced assorted mushrooms
- 3/4 pound baby spinach, washed
- 1 (4-ounce) jar roasted red peppers, drained
- 1 small head garlic, roasted, pulp reserved
- 1 teaspoon minced fresh oregano leaves
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 ounces crumbled low-fat goat cheese
- 4 sheets phyllo dough
Hemp Milk Ice Cream
By Demi
Soak cashews for a few hours in plenty of water
- 1 cup hemp hearts (shelled hemp seeds)
- 3 cups water
- 2 cups cashews
- 3 tbsp vanilla extract
- 2 tbsp vanilla or the seeds of 1 vanilla pod
- 1 cup coconut oil, melted
- 2 cups agave
Butternut Squash, Roasted Garlic, and Apple Soup
By Demi
• Heat the oil in a large pot, then add the garlic and sauté until it begins to brown
- 1 Tbsp. extra virgin olive oil
- 4 cloves garlic, minced
- 1 qt. vegetable broth
- 1 medium butternut squash, peeled and cubed
- 3 Granny Smith apples, cored and cubed
- Salt and pepper, to taste
- Paprika (optional)
Pear Crisp
By Demi
Preheat oven to 375F. Lightly coat an 8 or 9 inch round cake pan with canola oil spray
- canola oil spray
- 1/4 cup rolled oats
- 1 tbsp walnuts
- 3 tbsp whole wheat flour
- 5 tbsp all-purpose flour
- 2 1/2 tbsp packed light brown sugar
- 1/8 tsp cinnamon
- 1 tbsp + 2 tsp canola oil
- 6 firm yet ripe pears, peeled (if desired), cored, and cubed into 1" pieces
- 1/4 cup raisins
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp granulated sugar
- 1/8 tsp nutmeg
- pinch of ground cloves
Grilled Potato Slices with Salt and Vinegar
By Demi
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes)
- 1 lb potatoes, preferably fingerling, cut lengthwise into 1/4" thick slices
- 2 cups white vinegar
- 2 tbsp extra virgin olive oil
- 1 1/2 tsp coarse salt
- 1/4 tsp freshly ground pepper
Black Bean Burgers
By Demi
Mash the beans with a fork until there are no whole beans left
- 2 cups cooked or 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup vital wheat gluten
- 1/2 cup whole wheat breadcrumbs
- 1 tsp chile powder
- 1/2 tsp cumin
- 1/4 cup water
- 1 tbsp tomato paste (or ketchup)
- 1/4 cup finely chopped cilantro
- 2 cloves garlic
- 1/2 small onion
- 2 tbsp olive oil + olive oil spray
- whole wheat buns
Chicken Piccata Pasta Toss
By Demi
Heat a deep nonstick skillet over medium high heat
- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 2 shallots, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
- 1 lemon, juiced
- 1 cup chicken broth or stock
- 3 tablespoons capers, drained
- 1/2 cup flat-leaf parsley, chopped
- 1 pound penne rigate pasta, cooked to al dente
- Chopped or snipped chives, for garnish
BBQ'd Acorn Squash with a Brown Sugar Glaze and a Baked Apple Stuffing
By Demi
Preheat oven to 450°F (225°C) Place the raisins in a bowl and submerge in brandy
- 1 halved and quartered acorn squash
- 4 tablespoons of butter – (60ml)
- Salt and Pepper
- 1/4 cup of raisins – (60ml)
- Brandy to cover
- 1/4 cup brown sugar – (60ml)
- 1/2 teaspoon nutmeg – (2.5ml)
- 2 peeled, cored and thinly sliced Golden Delicious apples