Fruit Crisp

Vegan and Gluten Free Fruit Crisp

For this dish I marinated the fruit in a jar in the sun for a full day before using it to bake. It really seemed to bring the flavors together and makes the crazy July heat feel useful. 

You need: (use the concepts to create your own masterpiece)

marinade:

Glass jar

2 cups Fruit- I used rhubarb and a puree of fruits that I had on hand that included strawberries and peaches

3 Tbs maple syrup

l tsp lemon or lime juice

For the dish:

Baking dish

2 Tbs coconut oil

Contents of marinade jar

1 can coconut milk

1/4 cup coconut sugar

2 Tbs pumpkin seeds

2 Tbs cashew pieces

1/2 cup steel cut oats

2 tsp chia seeds

Steps:

-  Make your marinade by combining all the fruits and the maple syrup, lime juice in a mason jar. Put the lid on and set it in the sun for no less than an hour and no more than a day. This was key with the rhubarb because it really took on the flavors of the other fruits. 

-  Grease the baking dish with the coconut oil 

-  Line the bottom of the pan with the seeds and nuts as well as the oats and coconut sugar

-  Pour the fruit marinade on tom of the seed mix

-  Pour the coconut milk on top

- Top the dish with the prettiest fruit. I topped my last dish with strawberry pear puree to give it a nice color. 

-  Bake for about 20 minutes at 350 degrees- Its hot out so put it in, let it heat up, turn it off after about 20 minutes and let it cool in the oven. 

Enjoy!

Fast Dinner- Grilled Cheese Topped with Chili

This is a lazy dinner that was invented on a day I drove far too much for my kid's sporting needs and I needed dinner to be easy and fast.

You need:

Sliced sourdough- 2 slices per serving

Sliced vegan cheddar- one slice per serving

1 can on Amy's vegan chili (if you have your own on hand that is great too) 

I use a panini press to make my grilled cheese. You may need some vegan butter and an iron skillet if you do not have one, but a waffle maker might also make do. 

Steps:

1. Pour chili into small saucepan and let it heat up a bit. 

2. Take one slice of cheddar and place between two slices of bread and grill it up however you like.

3. Plate the grilled cheese and spoon chili on top to cover the top slice. 

Enjoy with a fork or carefully handheld. It can also be a dipping situation, but we found the covering method to work best for us. 

Breakfast Casserole

This is a favorite at my staff breakfast potlucks. It has a creamy texture and there are a lot of fun variations. 

You need:

Casserole Pan

1 Tbs coconut oil

1 cup dry polenta/cornmeal

1 cup steel cut oats 

3 cups water

1 can coconut milk

1 tsp vanilla

1tsp cinnamon

1/2 cup maple syrup or brown sugar

Put it together:

1. Use the coconut oil to grease the casserole pan

2. Add and Combine polenta, oats, water and coconut milk

3. Stir in sweetener, vanilla and cinnamon. 

4. Let sit for 2 hours or more. I usually let it sit overnight. 

5. Bake for 20 minutes

6. Serve 

Optional: Additional 1/4 cup of brown sugar sprinkled on top after baking and placed under broiler for 3 minutes

Lentils and Desperation

This is one of my favorites. It is very savory and filling. 

What you need:

About 2 Tbs olive oil

1 chopped onion

1 cup of red lentils

2 cups water

salt

Serve over pasta, rice or steamed cauliflower 

1. Pour olive oil in a iron skillet and heat on medium/low

2. Add chopped onions and cook until very fragrant and translucent

3. Add Lentils and water and cover until boil forms, then turn off. 

4. Once all of the lentils have absorbed the water and the food is soft, salt to taste and serve with pasta, rice or steamed and smashed cauliflower. 

Enjoy.