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Recipes
RAW VEGAN CHOCOLATE CARAMEL PECAN CAKE
By seamline
dairy free, gluten free, vegan
- For the cake
- 1 cup pecans
- 1 cup dates
- 1 teaspoon vanilla extract
- 2 tablespoons cacao powder
- For the caramel
- 3/4 cup dates
- 1 teaspoon vanilla extract
- Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)
- 2 tablespoons melted coconut oil
- Water, as needed (I used about 1 cup altogether)
- For the topping
- Handful pecans
- Cinnamon
- Nutmeg
Curried Eggplant With Tomatoes and Basil
By seamline
1. In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring...
- 1 cup white basmati rice
- kosher salt and black pepper
- 1 tablespoon olive oil
- 1 onion, chopped- I used a red onion
- 2 pints cherry tomatoes, halved --I used one large tomato, seeded
- 1 eggplant (about 1 pound), cut into 1/2-inch pieces
- 1 1/2 teaspoons curry powder
- 1 15.5-ounce can chickpeas, rinsed-I used cannellini beans
- 1/2 cup fresh basil
- 1/4 cup plain low-fat yogurt (preferably Greek), optional
Pumpkin Pie Cupcakes, Paleo
By seamline
They are also dairy free, egg free and vegan
- For the cupcakes:
- 1 can pumpkin or 1 1/2 cups pumpkin puree
- 2 very ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- For the whip topping:
- 1 can full fat coconut milk
- 2 T maple syrup
- 1 tsp vanilla beans
Eggplant Rollups with Black Bean-Potato Stuffing
By seamline
By Alina | September 26, 2013 | Foods
- For Stuffing:
- 1 LARGE eggplant
- 1 cup prepared marinara sauce (or more, to taste), preferably with no oil added
- 2-3 medium potatoes, cut into 1-inch dice (about 1 1/2 cups cubed)
- 1 medium onion, sliced
- 3 garlic cloves
- 1/2 yellow or orange bell pepper, sliced into 1-inch-long strips
- 1 can black beans, drained and rinsed
- Low sodium soy sauce, to taste if needed
- Seasonings:
- 1 Tbsp oregano
- 1/2 Tbsp thyme
- 1/4 Tbsp sage
- 1/2 Tbsp paprika
Paleo Granola, Sweet and Salty
By seamline
1. Preheat oven to 300 degrees F
- 1 cup cashews
- 3/4 cup almonds
- 1/4 cup pumpkin seeds, shelled
- 1/4 cup sunflower seeds, shelled
- 1/2 cup unsweetened coconut flakes
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 cup dried cranberries
- 1 tsp salt
Ratatouille Casserole, Vegetarian Recipe
By seamline
Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make ratatouille su...
- 1 six-ounce can tomato paste *
- 1/2 onion, chopped
- 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
- 4 tablespoons olive oil (divided)
- 3/4 cup water
- 1 small eggplant, thinly sliced **
- 1 zucchini, thinly sliced
- 1 yellow squash, thinly sliced
- 2 bell peppers, thinly sliced (we recommend one red and one yellow)
- 1 teaspoon fresh thyme leaves (can substitute basil leaves)
- Salt and pepper to taste
Granola, Homemade Gingerbread Paleo
By seamline
1. Preheat the oven to 300 degrees F
- 1 cup almonds
- 1 cup pecans
- 2/3 cup pepitas
- 1/2 cup coconut flakes
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- Pinch of ground cloves
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- 2 tbsp molasses
- 1 tsp vanilla extract
Unstuffed Cabbage
By seamline
This flavorful ground beef and cabbage skillet is made with lean ground beef, tomatoes, and cabbage
- 1 tablespoon olive oil
- 1 1/2 to 2 pounds lean ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 small cabbage, chopped
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 tablespoon cider vinegar or wine vinegar
- 1/2 teaspoon ground cinnamon
- dash nutmeg
- 1/2 teaspoon ground black pepper
- 1 teaspoon sea salt
Honey Biscuits, Paleo (GF, DF, SCD, Paleo)
By seamline
These remind me a little of corn bread, especially if you drizzle some honey on top
- 1-1/2 tablespoons coconut flour, plus 1 tablespoon for dusting
- 1-3/4 cups almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup softened coconut oil
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons almond milk
Acorn Squash, Apple-Stuffed
By seamline
From Taste of Home
- 1 acorn squash cut in half, seeds removed
- 1 cup chopped, peeled apple (Honeycrisp and Pink Lady are good options)
- 4 teaspoons honey
- 2 teaspoons butter
- 1/8 teaspoon ground cinnamon