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Recipes
SWEET POTATO QUINOA & VEGGIE ENCHILADA BAKE
By seamline
Dinner, Vegan, Vegetarian, Dairy Free, Gluten Free From She Likes Food
- 1/2 cup dried quinoa
- 4 cup cubed sweet potato, about 2 large ones
- 1 red pepper, diced
- 1 green pepper, diced
- 1 zucchini, diced
- 1/2 red onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup grated cheese, divided (I used vegan cheese)
- 2 1/2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons olive oil, divided
- 1 1/2 teaspoon salt, divided
- Black pepper
- Optional garnishes: cilantro, red onion, tomato, avocado, jalapeno
Stone-Fruit Sangria
By seamline
Elizabeth Sadowski brought this to Rochester Ballroom and Jerry loved it!
- FRUIT PURÉE
- 1 apricot
- 1 nectarine
- 1 small peach
- 2 tablespoons fresh lemon juice
- SANGRIA
- 2 750-ml bottles chilled dry rosé (such as Côtes de Provence)
- 2 cups chilled elderflower liqueur (such as St-Germain)
- 1/2 vanilla bean, halved lengthwise
- 3 plums or pluots
- 2 nectarines
- 2 apricots
- 1 peach
- 20 fresh cherries
- sparkling water
Zucchini Salad
By seamline
From Family Circle March 2014
- 2 1/2 2 1/2 1/2 lbs. zucchini
- 3 3 3 Tablespoons olive oil
- 1/4 1/4 1 cup fresh lemon juice (from 1 lemon)
- 3/4 3/4 3/4 teaspoon sea salt
- 1/2 1/2 1/2 teaspoon fresh grated black pepper
- 1/3 1/3 1/3 cup shaved Parmesan
- 1/2 1/2 1/2 cup toasted pine nuts
Leeks, Drunken
By seamline
Leeks are sauteed in a wine and wine vinegar sauce flavored with garlic
- 2 Tablespoons butter
- 6 to 8 small leeks, trimmed and washed
- 1 clove garlic, crushed
- 1/2 cup (100 ml) red wine
- 1 teaspoon (5 ml) red wine vinegar
- 2 Tablespoons (30 ml) parsley, chopped
- Dash salt
- Black pepper
COOKIE BARS, PUMPKIN SPICE PALEO MAGIC
By seamline
4 from 2 votes Print These pumpkin spice paleo magic cookie bars are a healthier, gluten free and vegan friend
- 3/4 Cup Maple syrup divided
- 1/2 Cup Coconut oil at room temperature (should be the consistency of softened butter)
- 1 Cup Coconut flour Sifted (95g) *
- 1 3/4 tsp Pumpkin pie spice divided
- Pinch of salt
- 1 Can Full-fat Coconut Milk Do NOT use low fat (13.5 oz)
- 1/2 Cup Pecans very finely chopped
- 1/2 Cup Dark chocolate chips dairy-free for vegan option
- 3/4 Cup Pure canned pumpkin puree
Slow Cooker SKINNY CHICKen Quinoa
By seamline
Rinse and drain quinoa (it removes the bitter taste from grain)
- 2 filleted chicken breasts (to make 4 pieces)
- 1 tbsp real organic butter (*optional* for added flavor)
- 1/2 -1 tsp natural sea salt (I recommend 1/2 tsp)
- 1 cup quinoa
- 4-6 carrots peeled and cubed
- 3 celery stalks thinly sliced
- 1 tbsp fresh dill
- 2 cups chicken broth
- 2 cups water
- 3 tbsp fresh lemon juice
- 2 cups chopped fresh kale
- Salt to taste
- Read more: http://skinnycrockpot.proboards.com/thread/127#ixzz2p3bgHB85
Chocolate, Dark Homemade (Paleo)
By seamline
Mix all of the ingredients together in a bowl
- 1 cup of unsweetened cocoa powder
- 1/2 cup of melted coconut oil
- 1/3 cup of honey
- a few dashes of sea sal
Creamy Chocolate Coconut Pie (Grain and Dairy Free)
By seamline
From Lauren: As I’ve mentioned, I’m on vacation right now and I’ve lined up some awesome guest posts during ...
- Coconut Crust
- 2 cups shredded coconut unsweetened (I used the big flakes)
- 1/4 cup honey
- 1 Tablespoon coconut oil
- pinch of sea salt
- Chocolate Mousse
- 2 avocados, peeled and pitted
- 1/2 cup honey
- 1/2 cup cocoa powder
- 1 Tablespoon vanilla
- 2 Tablespoons coconut oil
- 1 can of coconut milk for the whipped cream, chilled in fridge
- Fudge sauce
- 1/4 cup Grade A maple syrup
- 2 Tablespoons cocoa powder
Mock Chopped Liver, Mary's
By seamline
Mary Guilhuly
- 1 can LeSeur peas, drained
- 1 large onion, chopped
- 1 C. toasted pecans
- 2 hard boiled eggs
- Salt and pepper to taste
Carrot Cakes, Raw Mini with Cinnamon Glaze
By seamline
The “cake” is a breeze to make because all of the ingredients are simply mixed together in the food processor
- Ingredients
- 3 cups shredded carrots
- 1 cup pitted Medjool dates
- 1 cup walnuts
- 1/2 cup unsweetened coconut flakes
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- For the glaze
- 1 14-oz. can coconut milk, chilled
- 1 tsp honey
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- Pinch of ground cloves