Saturday, September 13, 2014

Rhubarb-Raspberry-Blueberry Crisp

Is your garden overflowing with rhubarb? Not mine. I don’t have a green thumb! However, lucky for us my mother-in-law does! She shared her rhubarb with us and I created this quick, easy and super delicious crisp!!! A great recipe for fall!

What you need:
6 cups chopped rhubarb
1 cup frozen raspberries
1 cup frozen blueberries
3 tbs evaporated cane juice (sugar)
For crisp:
2 cups rolled oats
½ cup ground almond meal (from raw almonds)
2 tbs ground flax seed
1 cup chopped pecans
½ cup brown sugar
pinch of salt
4 tbs non-dairy butter

What you do:
1.)   Preheat oven to 350 degrees.
2.)   Butter a 13x9 baking dish.
3.)   Mix fruit and 3 tbsp of sugar in a bowl. Pour into baking dish.
4.)   Mix all the crisp ingredients in a bowl and pour over the fruit.
5.)   Back for 45 minutes.
6.)   Serve with ice cream if you like, but it was delicious all by itself!!!


Adults: 2 thumbs up!
Kids: 4 thumbs up!

Wednesday, February 5, 2014

Vegan Corn Queso Fundido

Thank you Chef JN for introducing me to my new fave dip of all time!!!! This recipe is simple, uber delicious and a crowd pleaser!!! I didn't roast my poblano like Chef JN and I have even tried added more onion, chopped cauliflower and broccoli too. Still amazingly delicious!!!!

1lb frozen sweet corn kernels (3 cups), thawed
2 T extra-virgin olive oil
1 Poblano chile – stemmed, seeded, and finely diced. ( I roasted mine first over an open flame then removed skin)
1 small onion, finely diced ( I used half onion, half shallot)
Kosher salt
1 large garlic clove, minced ( I used two, love garlic!)
½ lb shredded non-dairy mozzarella & pepper jack cheese. (I used the Daiya brand)

Finely chopped cilantro, radish matchsticks, thinly sliced jalapenos, for garnish
Corn tortilla chips for serving


1.     In a blender, puree half of the corn with ½ Cup of water until smooth. Strain the puree through a fine sieve into a medium bowl.   ( I didn’t strain it, I like the texture)
2.     In a cast-iron skillet, heat the olive oil. Add the poblano, onion, remaining corn, and a pinch of salt and cook over moderate heat, stirring, until  softened and barely browned. About 10 minutes. Add the garlic, and cook until fragrant, about 2 minutes. Add the corn puree and cook, stirring, until bubbling. About 2 minutes. Add the cheese and cook over low heat, stirring, until melted.

Season with salt and garnish with cilantro, radish, and jalapeno.
Serve hot with tortilla chips!


Adults: 2 thumbs up
Children: 4 thumbs up