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While I am not a vegan, this recipe looks to amazing not to try. It’s from Nava Atlas‘ book Vegan Holiday Kitchen and it’s just one of three recipes from her book on my must make list. I think this one will be on the menu for tonight. 🙂

What you’ll need:

CILANTRO SAUCE

  • 1/2 cup tomatillo salsa
  • 1/2 cup cilantro leaves
  • Juice of 1/2 lime, or more to taste
  • 1/4 teaspoon salt
  • CORN FRITTERS
  • 5 medium ears fresh, uncooked corn
  • 1/2 cup gluten-free flour
  • 1/2 cup cornmeal
  • 2 scallions, chopped
  • 1 cup rice milk
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 small fresh hot chili pepper, seeded and minced, optional
  • Oil for frying

Directions:

1. Place the salsa, cilantro, lime juice, and salt in a food processor. Pulse on and off until the cilantro leaves are finely minced. Transfer the sauce to a small serving bowl.

2. Break each ear of corn in half; stand it on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients, except the oil, in a food processor. Pulse on and off until the corn is finely minced but not pureed.

3. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 21/2- to 3-inch rounds (this will be somewhat less than 1/4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a paper towel–lined plate. Repeat until all the batter is used up.

4. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on the fritters.

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Do I even need to elaborate on this? This picture says it all. This is another amazing gluten free vegan treat featured in  Clean Start by Terry Walters. If you don’t know who she is, you better find out! 🙂

Ahhhh! Blueberries! It’s high up there with my love of avocados.

Here’s what you’ll need:

CRUST

  • 2 cups almond meal
  • 2 tablespoons maple syrup
  • 1 tablespoon virgin coconut oil
  • Pinch of sea salt
  • 1 teaspoon almond extract

FILLING

  • 1 cup apple juice
  • 2 tablespoons arrowroot powder
  • 1⁄2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1⁄4 teaspoon almond extract
  • Zest of 1 lemon
  • Pinch of sea salt
  • 2 cups blueberries
  • Preheat oven to 350°F. Lightly oil 9-inch tart pan.

PREPARING CRUST

Place almond meal in large mixing bowl. In small skillet over medium low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on wire rack to cool.

PREPARING FILLING

In small bowl, whisk together 1⁄2 cup apple juice with arrowroot and set aside. In medium Dutch oven over medium heat, combine remaining 1⁄2 cup apple juice with maple syrup, lemon juice, almond extract, lemon zest and salt and bring to simmer. Add 1 cup blueberries and stir until berries start to pop and liquid turns red/blue. Reduce heat to low and whisking continuously, pour arrowroot-juice mixture into berry mixture. When liquid is thick, remove from heat and fold in remaining blueberries. Pour into crust, spread evenly and refrigerate for at least 1 hour to set.

SERVES 8

Recipe reprinted with permission from Clean Start © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Gentl & Hyers

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This tasty treat is a gluten free, vegan dessert from Clean Start by Terry Walters. I don’t have much of a sweet tooth but this recipe just kept calling my name. I decided to give it a try. And boy it did not disappoint. I had to make a couple of substitutions because I couldn’t for the life of me find 2 items anywhere I went. But it came out sinfully delicious anyway. I gladly share it with you all! Enjoy!


FILLING

  • 21⁄2 pounds plums (10–12)
  • 1⁄2 cup dried currants
  • 2–3 dashes ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup maple syrup
  • 1⁄4 cup ivory teff flour (I used gluten free all purpose flour)

CRISP

  • 1 cup almond meal
  • 1 cup ivory teff flour (I used gluten free all purpose flour)
  • 1⁄4 cup sliced almonds
  • Pinch of ground nutmeg
  • Pinch of sea salt
  • 1⁄4 cup virgin coconut oil (I used almond oil)
  • 1⁄4 cup maple syrup
  • 1⁄2 teaspoon vanilla extract
  • Preheat oven to 350°F.

PREPARING FILLING

Leaving skins on, halve plums, remove and discard pits and slice into thin wedges (about 1⁄4 inch thick). Place in large mixing bowl and set aside.

In small pot over medium heat, place currants with just enough water to cover, bring to boil and simmer 5 minutes to soften and plump. Drain well and add to bowl with plums. Add nutmeg and salt, and stir. Add maple syrup and teff flour and stir until plums are evenly coated and ingredients are combined. Pour mixture into 8 x8-inch casserole and set aside.

PREPARING CRISP

Using same mixing bowl, combine almond meal, teff flour, almonds, nutmeg and salt. Over low heat, melt coconut oil in small skillet. Remove from heat, whisk in maple syrup and vanilla and pour over flour mixture. Stir to combine and crumble over plum mixture.

Bake 45 minutes or until top is golden brown and plums are soft. Remove from oven, and cool slightly before serving.

SERVES 6

Recipe is reprinted with permission from Clean Start © 2010 by Terry Walters/Sterling Epicure. Photo by Gentl & Hyers

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