Kathy C.'s profile page
Recipes
Pumpkin cheesecake torte pie (THM-S)
By Kathy C.
1. Mix crust ingredients and press into pie plate
- Crust:
- 1 cup almond flour (or 1/2c flax meal and 1/2 almond flour)
- 1/2 c finely chopped nuts (or unsweetened coconut)
- 1 tsp cinnamon
- 2 Tbsp xylitol
- 3 Tbsp melted coconut oil
- Cheesecake layer
- 8 oz cream cheese
- 2 eggs
- 1/4 c xylitol plus 10 drops toffee flavored stevia drops
- Pumpkin layer
- 2 cups pumpkin
- 3 eggs
- 1/2 c xylitol or sweetener of choice
- 1/2 c cream or half and half
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 2 tsp pumpkin pie spice
- Topping
- 1 cup heavy cream
- Sweeten to taste
Oatmeal Scotchies
By Kathy C.
PREHEAT oven to 375° F. COMBINE flour, baking soda, salt and cinnamon in small bowl
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (2 sticks) butter or margarine, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract or grated peel of 1 orange
- 3 cups quick or old-fashioned oats
- 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
Lentil Sloppy Joes (Sloppy Loes)
By Kathy C.
Super Healthy Lentil Sloppy Joes By Chocolate Covered Katie ~Nutrition facts per ½ cup serving: Calories 78; Fat ...
- 2 15-oz cans lentils, drained and rinsed (about 3 cups cooked lentils)
- 1 tbsp minced garlic
- 1 1/4 tsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1-2 stevia packets, or 3-5 tsp sugar or sweetener of choice, or to taste
- 14 oz tomato sauce (I used no-salt-added)
- up to 1 cup water
- 1 tbsp apple cider vinegar
- 2 tbsp soy sauce (or soy-free alternative)
- optional: 1/2 an onion (diced) and 2 tsp oil
Chocolate Fudge Balls-Chocolate Covered Katie
By Kathy C.
(Makes 10-12… feel free to double the recipe!) Drain beans and rinse VERY well
- 2/3 cup cooked or canned black beans (120g)
- 2 1/2 tsp virgin coconut oil (See below for a substitution)
- 2 tbsp cacao or cocoa powder
- 1/2 tbsp pure maple syrup
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- pinch pure stevia, or 2 tbsp granulated sugar
- chocolate coating (recipe below)
Caprese Zucchini Salad with Balsamic Vinaigrette (DF option)
By Kathy C.
AUTHOR: STACIE HASSING Fast, fresh and fiercely flavorful! Caprese Zucchini Salad is really quite easy to make
- 2 medium zucchini, sliced into half-moons or spiralized (I used the ribbon setting)
- 1 cup cherry tomatoes, halved
- 3/4 cup fresh mozzarella pearls (can sub. avocado or DF cheese, see description)
- 1/2 small red onion, thinly sliced (~1/2 cup)
- 1/2 cup fresh basil, thinly sliced
- 1/2 cup Tessemae’s Balsamic Vinaigrette (add more to taste)
- Black pepper
Dairy-free Mac and Cheese (DF,GF,NF)
By Kathy C.
In a medium saucepan with lid, melt ghee over medium heat
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 Tbsp. ghee (substitute coconut or avocado oil for vegan)
- 3 cups cubed butternut squash, fresh or frozen
- 3 cups cauliflower florets, fresh or frozen
- 2 cups chicken broth (substitute vegetable broth for vegan)
- 1 1/2 tsp. freshly squeezed lemon juice
- Scant 3/4 tsp. dijon mustard
- 1 - 1 1/2 tsp. salt
- 3 Tbsp. nutritional yeast
- 16 ounces gluten-free pasta of choice
Individual Pizzas with Homemade Fresh Moxarella Cheese
By Kathy C.
http://vedgedout.com/ "If you don’t want to make a pizza from scratch, then use bottled pizza sauce, and a pre-bo...
- Pizza Dough:
- 2 C. organic all purpose flour
- 1 C. organic whole wheat flour
- 2 1/4 t. active dry yeast (1 packet)
- 1 cup warm water
- 2 t. sea salt
- 1 t. agave
- 1 T. extra virgin olive oil (optional)
- The Pizza Sauce:
- 1 can (14 ounce)crushed tomatoes
- 3 cloves minced garlic
- 1/2 t. dried thyme
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1 T. extra virgin olive oil (optional)
- 1 t. agave
- sea salt and ground black pepper to taste
- Fresh Moxarella Cheese:
- 1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
- 1 C. hot water
- 2 T. + 1 t. tapioca starch
- 1 T. extra virgin olive oil (optional)
- 1 small garlic clove, minced
- 3/4 t. sea salt
- 1 t. fresh lemon juice
Chocolate Beet, Black Bean, Zucchini Cake with Coconut Cashew Cream Icing
By Kathy C.
http://wakingupvegan.com/2012/02/08/chocolate-beet-black-bean-zucchini-cake-with-coconut-cashew-cream-icing-2/ I ch...
- DRY INGREDIENTS:
- 1 1/2 c brown rice flour (I ground my own in my VitaMix dry container)
- 1/2 c amaranth flour (also ground in VitaMix)
- 1/2 c almond flour (also ground in VitaMix)
- 1/4 c ground flax seed (also ground in VitaMix)
- 1/2 c garbanzo bean flour
- 1/2 c tapioca flour
- 1 c unsweetened cocoa powder
- 2 T cinnamon
- 2 t baking soda
- 1 1/2 teaspoons xanthan gum or guar gum (may substitute 1/4 cup ground chia seeds, add to the blender portion of recipe)
- WET INGREDIENTS:
- 2 c boiling water
- 1 cup Medjool dates, pitted
- 1 cup black beans, drained and rinsed
- 1 cup beets, roasted at 350 degrees for about an hour, peeled (or canned)
- 1/2 c black strap molasses
- 1/4 c agave
- 1/4 c maple syrup
- Egg replacer equivalent of one egg
- 1/2 c virgin coconut oil
- 2 T apple cider vinegar
- 2 T vanilla extract
- 3 zucchinis, grated
- FROSTING INGREDIENTS:
- 1 cup cashews, soaked overnight in water
- 1-2 T beets*
- 1 can full fat coconut milk, chilled in refrigerator overnight
- 1/4 cup agave nectar or maple syrup
- 2 t vanilla extract
- 1 t almond extract
- 1 t cinnamon (optional)
DIY Coconut Lime Deodorant
By Kathy C.
Anti-perspirant stops you from sweating
- 2 Tb. coconut oil
- 1 Tb. baking soda (Also called Sodium Bicarbonate or Bicarb or Bicarbonate of Soda)
- 3 Tb. arrowroot powder (buy this in the baking aisle of grocery store)
- 5 drops lime essential oil, or your preferred essential oil
Super Fast Instant Pot Sweet Potato Mash
By Kathy C.
1. Peel your sweet potatoes and cut them into 1″ cubes
- 1-2 pounds sweet potatoes, peeled and cut into 1″ cubes
- 1 cup water
- 1-2 tbsp coconut oil
- Seasonings & other add-ins as desired