Tag Archives: dairy free

Recipe: Date Caramel Pecan Pie

Date Caramel Pecan Pie | Tiffany Lane Handmade

With the holidays fast approaching, you might already be on the lookout for the best recipes to round out your feast. From experience, the dessert table is definitely something to look forward to, but it can also be daunting if you’re working hard to eat healthy.

Good news! Not all desserts have to bust your healthy eating streak, as long as you enjoy them in moderation, of course. This pecan pie is full of heart healthy nuts from the crust to the topping and sweetened only with dates and a touch of maple syrup.

DATE CARAMEL PECAN PIE

Filling adapted from This Rawsome Vegan Life

Prep time: 20-30 minutes

Bake time: 25 total minutes (crust 10 minutes + pie 15 minutes)

Ingredients

Crust
1 1/4 cup raw pecans
1 1/4 cup coconut, unsweetened, flaked or shredded
2 tbsp maple syrup
1 tbsp coconut oil, melted

1/8 tsp salt

Filling
2 cups Medjool dates, pitted
1/2 cup water, room temperature
3 tbsp coconut oil, melted
1 tsp vanilla extract
1/4 tsp salt
2 cups raw pecans, whole

1/2 cup pecans, chopped for topping

Preparation

Preheat oven to 375 degrees Fahrenheit.

Crust: in a food processor, process all ingredients until they just start sticking, about 30 seconds. Press crust into a pie pan greased with coconut oil and bake for 10 minutes.

Filling: in the same food processor (no need to clean in between making the crust and filling), process dates, water, coconut oil, vanilla extract and salt until smooth and creamy, about 1-2 minutes. Fold in whole pecans, pour over crust, then top with chopped pecans, pressing them into the filling just slightly.  Cover with foil to prevent topping from burning and bake for 15 minutes. Allow to cool at room temperature for at least 10 minutes so the filling can set.

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Almond Milk How-To

Almond Milk | Tiffany Lane Handmade

Almond Milk | Tiffany Lane Handmade

Almonds are a serious favorite for me. Their natural sweetness and bountiful nutrition make them all stars in my book.

Almond milk is all that goodness in drinkable form and it’s so easy to make! Plus, the leftover almond pulp makes great pancakes…yum. My favorite thing to do with almond milk? Homemade chai milk tea. Scrumptious.

ALMOND MILK

Ingredients
4 cups water + more for soaking

1 cup almonds

Preparation

Place almonds in a bowl or jar, add water until all almonds are covered, and soak for at least 6 hours.

Drain the almonds (feel free to save the soaking water for your plants), place in a blender with the 4 cups of water, and blend on high for 2-3 minutes. Using a fine sieve or cheesecloth, strain the solids out of the milk, either allowing gravity to do its thing or using a spoon/spatula to help it along.

What’s your favorite way to drink almond milk?

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Recipe: Vegan Pesto

Vegan Pesto | Tiffany Lane HandmadeI absolutely love pesto! It’s definitely in my top 5 for sauces and condiments, right up there with mustard. Yes…mustard. But that’s a topic for another day.

Back to the pesto. It goes with almost anything. Burgers, pizza, pasta. Yes, I do eat these on occasion. And I consider them more gourmet with pesto, which by default makes them healthier. Right?

But really, I put this stuff on almost everything. Eggs. Avocados. Toast with eggs and avocados. As a veggie dip. In wraps and sandwiches. On tacos. With roasted eggplant. Or any roasted vegetable really. And even with just a spoon sometimes.

So this pesto I’m talking about. It’s awesome.  And hubby approved. Which means it’s actually awesome, not just Tiffany awesome. He even said about the last batch I made that it must have crack in it because he couldn’t get enough.

Funny thing about this recipe, though. It’s more of a ratio built around your preference.  I normally eye ball everything then blend it all up in the food processor.  Easy as pie. Or should that be pesto?

Oh, and it’s vegan. Simply because I don’t feel the need to add tons of cheese to everything I eat (not because I’m vegan…because I’m not). But don’t be deterred, you dairy eating folk.  What it lacks in cheese, it completely makes up for in pure deliciousness. Remember, it’s (carnivorous/dairy loving) hubby approved.

If you’re anything like me, and I hope you are, you’ve probably got most, if not all, of these ingredients in your kitchen already. Greens, check. Nuts, check. Olive oil, check. Fresh garlic and lemon, check. Salt and pepper, check.

Traditional pesto is made with basil and pine nuts, but in true Tiffany fashion, I’ve got to mix it up and make everything my own. So, I use whatever greens I’ve got on hand (normally kale or arugula, sometimes basil), and whatever nuts I’m feeling that day (usually cashews, since they’re creamy like pine nuts, but not as ridiculously expensive, and many times I also use almonds or walnuts). And more than just using fresh lemon juice, I also add in the zest, because why not?

Like I said, just throw it all in the food processor, let it whirl, give it a taste, add a little more of this or that to round it out, and you’re good to go.

Vegan Pesto | Tiffany Lane Handmade

But this wouldn’t be a true recipe if I didn’t list it out all pretty with some sort of directions, would it?

VEGAN PESTO

Ingredients
greens (basil, kale, arugula, or anything else you like)
nuts (pine nuts, cashews, pecans, walnuts, almonds, or anything else you like)
olive oil
fresh lemon, juice and zest
fresh garlic cloves
salt

pepper

Preparation

Throw it all in the food processor (maybe start with half and half, greens to nuts, 1 garlic clove, half the lemon juice and zest, a dash of salt and pepper, then add in the olive oil until you get a nice consistency), let it whirl, give it a taste, add a little more of this or that to round it out, and you’re good to go.

What are you gonna put your pesto on?

Vegan Pesto | Tiffany Lane Handmade

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Recipe: Coconut Flour Muffins (Gluten/Grain Free)

Coconut Flour Muffins | Tiffany Lane

Back to the kitchen I go. Always crafting up (sometimes weird) creations and every once in a while coming out with something good enough to share!

As you know, I’ve been eating grain and dairy free for a little while now so I stocked up on coconut flour. Over the weekend I had a craving for something muffin-like, found a few recipes and in true Tiffany fashion, I crafted my own recipe.

These muffins are awesome! Seriously.  And hubby approved. They give a slight ode in texture to cornmeal, but are a bit fluffier and more moist.  The recipe below is for basic, vanilla muffins. Please get creative and create your own yummy combinations. I’m thinking banana peanut butter, strawberry, lemon poppyseed. The sky’s the limit!

Coconut Flour Muffins | Tiffany Lane

COCONUT FLOUR MUFFINS

Makes 12 muffins or 44 mini muffins

Ingredients
3/4 cup coconut flour*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
6 eggs
1 cup coconut milk (full fat, not light)*
1/2 cup  coconut oil,  melted (plus more for greasing the pan)*
1/2 cup raw honey
1 tbsp lemon juice

1 tbsp vanilla extract

Preparation

Preheat oven to 350F and bring all ingredients as close to room temperature as possible.

In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice and vanilla extract. Add dry ingredients to wet and mix until well combined.

Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 15-18 for mini muffins.  Allow to cool before stuffing your face.

Store in an airtight container in the fridge.

Coconut Flour Muffins | Tiffany Lane

*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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Recipe: Black Bean Cashew Dip

Black Bean Cashew Dip | Tiffany Lane

I’ve got a love for hummus. The creaminess just does something for me. Not only that, hummus is so easy and quick to make, I wonder why anyone would buy it.

This dip is not technically hummus because there are no chickpeas it in and it has nuts, but the texture and functionality mimic hummus well. So if you’re looking for something tasty and hummus-like, but want to try something new or simply don’t have chickpeas on hand but happen to have black beans and cashews (that’s how this dip came along for me), this dip is for you!

Zesty Kale Chips | Tiffany Lane

BLACK BEAN CASHEW DIP

Ingredients
1 can black beans (use liquid too)
1 cup raw cashews
1/2 lemon, juiced
2 cloves garlic
2 tablespoons olive oil
1 teaspoon ground pepper
1 teaspoon sea salt

1 teaspoon ground cumin

Preparation

Combine all ingredients in a food processor or high speed blender until creamy.  Serve with chips, crackers and veggies. Or just eat it with a spoon like I do.

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Recipe: Zesty Baked Kale Chips

Zesty Kale Chips | Tiffany Lane

Crunchy. Zesty. These kale chips are pretty awesome.

I love the flavor the cumin adds and the subtle kick from the chili powder.  So yummy. Feel free to make these your own, though, adjusting ingredients to suit your tastes.  That’s part of the fun of cooking!

Zesty Kale Chips | Tiffany Lane

Zesty Kale Chips | Tiffany Lane

Zesty Kale Chips | Tiffany Lane

Zesty Kale Chips | Tiffany Lane

ZESTY KALE CHIPS

Ingredients
2 bunches Kale
1 cup cashews
1/2 medium onion (red, yellow or sweet)
1/2 lemon, juiced
1/4 cup nutritional yeast (optional, makes chips more “cheesy”)
2 cloves garlic
2 tablespoons olive oil
1 tablespoon ground cumin
1 teaspoon pepper
1 teaspoon seat salt

1 teaspoon chili powder

Preparation

Preheat oven to 325 degrees Fahrenheit.

Line baking sheets with parchment paper, foil or baking mats. Tear kale leaves off tough stems and pile onto baking sheets.

Combine all remaining ingredients in a food processor or high speed blender until creamy then pour mixture over kale and toss/mush with your hands to coat all of the leaves.  Spread leaves onto baking sheets into a single layer making sure they don’t overlap.

Bake 30-40 minutes, rotating the sheets at 10 minute intervals.  The leaves on the edges may crisp sooner than the ones in the center.  If this happens, simply take the done leaves out and put the remaining leaves back in the oven at 10 minute intervals until crispy.

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Recipe: Arugula Pesto Pasta (Gluten Free, Dairy Free, Vegan)

Arugula Pesto Pasta | Tiffany Lane

Mmm, mmm, good.

That’s how I feel about this pasta. It’s just that tasty and happens to be both October Unprocessed and detox approved. Score!

While this pasta is also gluten free, dairy free and vegan, if you love gluten, dairy and meat, you can by all means use wheat noodles (whole wheat preferable), Parmesan cheese and add chicken breast. But trust me, you won’t be missing them anyway, I just wanted you to feel better.

And like most, if not all, pasta recipes, adjust ingredient ratios and ingredients to your taste. Make it yours.

Arugula Pesto Pasta | Tiffany Lane

PESTO PASTA (Gluten Free, Dairy Free, Vegan)

Ingredients
1 lb. brown rice noodles (bow tie or rotini preferred)
1 cup pesto (arugula cashew pesto recipe below)
1 cup fresh arugula, chopped
1 cup frozen peas, defrosted
1/2 cup sundried tomatoes, chopped (if packed in oil, use less olive oil below)
1/4 cup olive oil
1/4 cup cashew “cheese”
3 tablespoons fresh lemon juice
3/4 teaspoon salt

3/4 teaspoon freshly cracked pepper

ARUGULA CASHEW PESTO

Makes Approx. 1 Cup

Ingredients
2 cups packed fresh arugula
1/4 cup raw cashews
2 cloves garlic
2/3 cup olive oil, divided
fresh lemon juice to taste

salt/pepper to taste

Preparation

In a large pot, boil  water for the pasta. Once boiling, add noodles and cook 6-8 minutes (for brown rice pasta or per package instructions), or until al dente, then strain and rinse with cool or lukewarm water. Return noodles to pot and set aside.

Meanwhile, make the pesto and cashew cheese.  For the pesto: combine arugula, cashews, garlic and half the olive oil in a blender or food processor. Once chopped, slowly add in remaining olive oil until combined then add the lemon juice, salt and pepper to taste.

Simply add all pasta ingredients to the noodles and toss.  Can be served immediately or cooled.

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