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Recipes
Raw Coffee Cream Truffles
By vealam
For the filling, in a food processor, combine the cashews, water, coconut nectar, sea salt, vanilla, and coffee ext...
- FILLING:
- 1 1/2 cups raw cashew pieces (soaked)
- 1/4 cup filtered water
- 1/4 cup raw coconut or agave nectar or raw honey
- 1/4 tsp sea salt
- 2 teaspoons vanilla and seeds of half a vanilla bean
- 1 Tbsp coffee extract
- 1/4 cup raw coconut oil (warmed to liquid)
- CHOCOLATE:
- 1/2 cup raw cacao powder
- 1/2 cup raw coconut oil
- 1/4 cup raw coconut nectar or agave nectar
- a pinch of sea salt
Triple Coconut Rum Cake
By vealam
for the coconut cake: Preheat the oven to 350 degrees and line three 6 inch cakes (or two 8 inch cakes) with cookin...
- Coconut Cake:
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 cup shredded coconut
- 1 cup butter, softened
- 1 1/2 cup granulated sugar
- 1 tsp coconut extract
- 2 large eggs
- 1 cup coconut milk
- 1/4 cup coconut rum
- Coconut Frosting:
- 1 cup butter, softened
- 1 tsp coconut extract
- 2 cups powdered sugar
- 2 cups toasted coconut
- 1 tbsp coconut rum
Chipotle Chicken Chili
By vealam
Heat olive oil in a large pot over medium heat then add the onions and garlic
- 2 Tablespoons Olive Oil
- 1 whole Onion, Diced
- 4 cloves Garlic, Minced
- 2 pounds Boneless, Skinless Chicken Breasts, Cut Into A Large Dice
- 1 bottle (12 Ounce Bottle) Good Beer
- 1 can (14 Ounce Can) Diced Tomatoes
- 3 whole Chipotle Peppers In Adobo Sauce, Minced (use Less If Desired)
- 1 can (14 Ounce Can) Pinto Beans, Drained And Rinsed
- 1 can (14 Ounce Can) Black Beans, Drained And Rinsed
- 1 can (14-ounce Can) Kidney Beans, Drained And Rinsed
- 1 Tablespoon Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Salt, More To Taste
- 1/4 cup Masa Harina
- 1 Lime, Juiced
- Sour Cream, For Serving
- Grated Sharp Cheddar Cheese, For Serving
- Cilantro, For Serving
- Lime Wedges For Serving
Blueberry Meyer Lemon Chia Seed Muffins
By vealam
Preheat the oven to 350 degrees
- FOR THE MUFFINS:
- 1 1/4 C. Oat Flour
- 1 1/4 C. All-purpose Flour
- 3/4 t. Baking Soda
- 1/2 t. Salt
- 2/3 C. Coconut Palm Sugar
- 3/4 C. Greek Yogurt( I used Greek Honey Yogurt)
- 1/2 C. Coconut Oil(in liquid state)
- Juice of 1 Meyer Lemon
- zest of 1 Meyer Lemon
- 1 t. Vanilla
- 2 Eggs
- 3 T. Chia Seeds
- 6 Ounces Blueberries(fresh or frozen)
- FOR THE GLAZE:
- 1 C. Powdered Sugar
- Juice of 1 Meyer Lemon
Raspberry Lemonade Cupcakes
By vealam
Preheat oven to 350 degrees
- Cupcakes:
- 3/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 Tbsp lemon zest (zest of 2 medium lemons)
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 large egg whites
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract (optional, for slightly stronger lemon flavor)
- 1/4 cup + 3 Tbsp buttermilk
- 1 1/2 Tbsp fresh lemon juice
- Simple Syrup:
- 1 Tbsp fresh lemon juice
- 1 Tbsp sugar
- Raspberry Buttercream Frosting:
- 1 (heaping) cup fresh raspberries
- 1/2 cup unsalted butter, nearly at room temperature
- 1/4 cup salted butter, nearly at room temperature
- 2 3/4 cups powdered sugar
- 1/2 tsp vanilla extract
- 24 fresh raspberries, for topping
- Lemon wedges, for topping
Healthy ‘Eatmore’ Fudge Squares
By vealam
Put dates in a bowl with warm water, allow dates to soak for 30 minutes, then drain
- 1 cup pitted dates
- 1/2 cup almonds, unsalted
- 1/4 cup walnuts, unsalted
- 1/4 cup unsweetened cocoa powder
- 2 ripe bananas
- 4 tbsp natural almond butter
- 1/4 cup more unsweetened cocoa powder
- 4 tbsp unpasteurized honey (K note: strict vegans can use agave)
Snickers Peanut Butter Brownie Ice Cream Cake
By vealam
NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assemb...
- 1 box brownie mix, plus ingredients required on box
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups peanut butter
- 8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
- 1 20 oz bottle chocolate sundae syrup (Here's the one I used)
- 1 20 oz bottle caramel sundae syrup
- 1 11.5 oz bag mini snickers, chopped, divided into three groups
Spinach Turkey Lasagna
By vealam
In a large heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat
- 5 tablespoons olive oil, divided
- 1/2 pound lean ground turkey
- Salt and pepper, to taste
- 2 carrots
- 2 ribs celery
- 1 small onion
- 4 cloves garlic, crushed
- 1 28-ounce can whole plum tomatoes
- 1-2 teaspoons sugar
- 1 tablespoon Balsamic vinegar
- 1/2 cup chopped fresh basil, divided
- 8 ounces baby spinach
- 8 ounces fresh ricotta
- 1/2 (16-ounce) box no-boil lasagna noodles
- 1 cup grated Parmesan
- 2 cups shredded mozzarella
Pumpkin Bars with Brown Sugar Frosting
By vealam
To make the bars: Preheat the oven to 350°F
- FOR THE BARS:
- 1 1/2 1 1/2 1/2 cups (6.75 ounces) all-purpose flour
- 1 1 1 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground ginger
- 1/4 1/4 1/4 teaspoon ground nutmeg
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 stick (4 ounces) unsalted butter, melted
- 2/3 2/3 2/3 cup packed light brown sugar
- 1 1 1 large egg
- 1 1 1 teaspoon vanilla extract
- 1 1 1 cup (7.5 ounces) pumpkin puree
- FOR THE FROSTING:
- 1 1 1 stick (4 ounces) unsalted butter, at room temperature
- 1/4 1/4 1/4 cup light brown sugar, packed
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon salt
- 1 1/2 1 1/2 1/2 cups powdered sugar, sifted
- 1/2 1/2 1/2 teaspoon vanilla extract
- 1 1 1 tablespoon milk, plus more if needed
Copycat Olive Garden Capellini Pomodoro Recipe
By vealam
While the pasta is cooking, whisk together balsamic vinegar and extra virgin olive oil in a large mixing bowl
- 8 Roma tomatoes, seeded and diced
- 11 fresh basil leaves, chopped
- 2 1/2 cloves garlic, minced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt & pepper, to taste
- 1 box angel hair or capellini pasta, cooked according to pkg.