This Sunday is Mother's Day, and to celebrate I made this delicious and healthy dessert on WWLP-TV's Mass Appeal entertainment program.
Strawberry Rhubarb Hemp Crisp is the perfect dessert for a summery day like today. It's refreshingly sweet and tart and packed with antioxidants, Omega-3 oil and spices that will make you feel good. It's also allergen-friendly since it's gluten-free. Instead of using wheat flour, I substituted a high protein gluten-free flour made from chickpeas and also added some almond meal. The topping is slightly crisp and toffee-like on top with just the right amount of gooey-ness underneath.
It's a delicious dessert with none of the guilt! You can get the recipe and see me demonstrate how to make it on the link below. More quick and easy recipes like this one can be found in my cookbook, Easy Peasy Vegan Eats.
From Ashley, Seth, and all of us on the set of Mass Appeal, Happy Mother's Day!!
Strawberry Rhubarb Hemp Crisp
When strawberries and rhubarb are in season this is the dessert to make. The combination of sweet and tart will make you smile. Garnish with fresh strawberries and edible flowers to make a pretty presentation.Filling Ingredients:
3 cups strawberries, sliced, reserving about 1/2 cup for garnish
1 cup rhubarb, diced into 1-inch pieces (fresh or frozen)
1/2 cup vegan sugar
1 tsp vanilla
1/4 tsp cinnamon
1 Tbl corn starch
pinch of sea salt
Topping Ingredients:
1/2 cup Erewhon Buckwheat Hemp Flakes
1/2 cup almond flour
1/2 cup all purpose gluten-free flour
1 Tbl hemp seeds
1 tsp cinnamon
1/3 cup vegan sugar
1/3 cup coconut oil
1/4 tsp sea salt
2 Tbl sliced almonds
Directions:
Preheat oven to 375 degrees. In an 8″x8″ pan, toss together filling ingredients, then set aside. In a food processor, pulse buckwheat hemp flakes, almond flour, gluten-free flour, and hemp seeds several times until flakes are slightly crushed. Add cinnamon, sugar, coconut oil, and sea salt and pulse until they begin to clump together. Sprinkle topping loosely over the filling mixture, leaving spaces around the edges of the pan, then sprinkle with sliced almonds. Cover with foil and place on cookie sheet to catch any drips. Bake for 30-40 minutes or until fruit filling is bubbly, then remove cover and bake an additional 10-15 minutes to crisp the top. Remove and let cool before serving.
Recipe: Strawberry Rhubarb Hemp Crisp
By Unknown
Today was the perfect soup-making weather. We're in the midst of one of those famous New England Nor'easters that lays about a foot of snow down in 24 hours and keeps everyone cooped up inside scrambling for things to do. I've been productive this afternoon testing recipes for my new cookbook, Easy Peasy Vegan Eats, which I hope to publish by the end of the month.
One recipe I've been working on recently is a spicy and smokey split pea soup. I think I came up with just the right flavor combination and I'm happy to share the success here. The soup has a velvety texture and deep, rich smokey undertones from the two prominent spices. I added a squeeze of lemon at the end to brighten up the flavors and bring everything together.
A swirl of cashew sour creme pretties up the presentation and adds another layer of decadence to this luscious soup. A big bowl with a slice of toast left me warm and satisfied all afternoon. I hope you enjoy some on your next Snow Day!
Chipotle Smoked Paprika Yellow and Green Split Pea Soup
1 cup yellow onion, diced
2 stalks celery, diced (approx. 1/2 cup)
1 large carrot, peeled and diced (approx. 1 cup)
4 cloves garlic, minced through garlic press
1 tsp smoked paprika
1/2 tsp chipotle powder
2 scallion, diced
Rinse split peas in a colander and set aside to drain. In a large pot, saute onion, celery, and carrots in olive oil on medium heat for 5-10 minutes, or until lightly browned. Add garlic, paprika, and chipotle and saute one minute. Add split peas, potato and water, then cover pot and bring to a boil. Lower heat and simmer 1 hour or until split peas are soft, stirring occasionally. If soup is too thick, add a little more water. Stir in fresh lemon juice and garnish with chopped scallion.
One recipe I've been working on recently is a spicy and smokey split pea soup. I think I came up with just the right flavor combination and I'm happy to share the success here. The soup has a velvety texture and deep, rich smokey undertones from the two prominent spices. I added a squeeze of lemon at the end to brighten up the flavors and bring everything together.
A swirl of cashew sour creme pretties up the presentation and adds another layer of decadence to this luscious soup. A big bowl with a slice of toast left me warm and satisfied all afternoon. I hope you enjoy some on your next Snow Day!
Chipotle Smoked Paprika Yellow and Green Split Pea Soup
1/2 cup green split peas
1/2 cup yellow split peas
2 Tbl olive oil1 cup yellow onion, diced
2 stalks celery, diced (approx. 1/2 cup)
1 large carrot, peeled and diced (approx. 1 cup)
4 cloves garlic, minced through garlic press
1 tsp smoked paprika
1/2 tsp chipotle powder
1 large Russet potato, peeled and cut into 1-inch dice
5 cups water
1 tsp sea salt
1 Tbl fresh lemon juice2 scallion, diced
Rinse split peas in a colander and set aside to drain. In a large pot, saute onion, celery, and carrots in olive oil on medium heat for 5-10 minutes, or until lightly browned. Add garlic, paprika, and chipotle and saute one minute. Add split peas, potato and water, then cover pot and bring to a boil. Lower heat and simmer 1 hour or until split peas are soft, stirring occasionally. If soup is too thick, add a little more water. Stir in fresh lemon juice and garnish with chopped scallion.
Recipe: Chipotle, Smoked Paprika, Yellow and Green Split Pea Soup
By Unknown
As we move into cooler weather, the seasonal menus here at Well on Wheels headquarters take on more comfort tones... creamy sauces, stews, and warming spices. I've also been incorporating autumn produce such as butternut squash, pumpkin, cabbage, and Brussels sprouts into the menu. One of my favorite additions is toasted pepitas which I like simply tossed with sea salt, or for a more complex layer of flavors, I add chili powder and cinnamon. Try these garnished on luscious pumpkin risotto or simply eat them as a snack. They're loaded with Zinc, so they help fight the dreaded Seasonal Affective Disorder (SAD) which grips many of us New Englanders as the daylight gets shorter and nights get chillier.
Stay warm this season!
Stay warm this season!
Week 1
Baked Tofu with Harissa, Mashed Root Vegetables, and Brussels Sprouts
Red Lentil and Coriander Millet Cakes with Coconut Curry and Green Beans
Three Sisters Stew with Baked Polenta
Week 2
Baked Tofu with Braised Figs and Balsamic Reduction, Mashed Sweet Potatoes and Roasted Brussels Sprouts
Pumpkin Rissoto with Toasted Pepitas, Sauteed Escarole and White Beans
Panfried Tempeh with Green Beans and Potato Au Gratin
Week 3
Pumpkin, Spinach and Chickpea Curry with Roasted Cauliflower and Brown Rice
Mediterannean Pasta with Sundried Tomato Relish
Quinoa Paella with Smoked Tofu and Asparagus
Week 4
Mediterannean Chickpea with Roasted Potatoes
Baked Butternut Squash with Agave Glaze and Cranberry Compote, French Lentils and Sesame Cabbage
Baked Tofu with Pistachio Pesto, Brown Rice and Broccoli and Red Pepper Sautee
Week 5
Zucchini and Fire-Roasted Tomato Stew with Baked Sweet Potato Rounds and Parsley Oil
Baked Tofu with Dijon Agave Glaze, Quinoa, and Brussels Sprouts Amandine
Tempeh Stuffed Cabbage with Marinara and Sauteed Baby Spinach
A Month of Menus
By Unknown
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