Black Bean and Chickpea Hummus

Ingredients

• 1 cup canned black beans, drained
• 1 cup canned garbanzo beans (chickpeas), drained
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons plain nonfat yogurt  (I wouldn't use yogurt but maybe tahini)
• 2 tablespoons water
• 1 clove garlic, roughly chopped
• 1 1/2 teaspoons curry powder
• salt and pepper to taste

Directions

1. Place black beans, garbanzo beans, olive oil, lemon juice, yogurt, water, and garlic into the bowl of a blender. Season with curry powder, salt, and pepper. Cover and puree until smooth. Refrigerate until ready to serve.

From http://allrecipes.com//Recipe/black-bean-and-chickpea-hummus/Detail.aspx 

RAW SMORES

RAW SMORES

Serves 4–6

Graham Cookie

5 cups cashew flour

2 1/2 cups oat flour

3/4 cup water

1 3/4 cups maple syrup

2 tablespoons vanilla extract

1 teaspoon sea salt

2 tablespoons cinnamon

Cookie Instructions

Mix ingredients in medium size bowl by hand. Spread flat on dehydrator screens, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours. Make an incision with the back of a knife for six rectangles. Dehydrate another 6 hours and separate the pieces. Keep well sealed, at room temperature until ready to serve.

marshmallow crème

2 cups cashews, soaked

1 cup coconut meat

1 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup agave

1/4 cup coconut oil

1 small bottle Lorann Marshmallow Concentrated Oil

Instructions for Creme

Blend until smooth in Vita-Mix. Pour into plastic lined half sheet pan; refrigerate overnight or freeze if prepared 1–2 hours prior to serving.

Dark Chocolate Butter

4 cups maple syrup

2 1/2 cups cocoa powder

2 cups coconut oil

1 teaspoon vanilla extract

1/2 teaspoon salt

Butter Instructions

Whisk all ingredients in large bowl. Blend in batches in Vita-mix. Pour into half sheet pan and store in freezer.

ASSEMBLY

2 tbs. cinnamon

Bring Crème to room temperature at least 20 minutes prior to serving. Warm chocolate and grahams slightly in dehydrator.

Lie one graham on a plate. Carefully spread a generous amount of marshmallow crème on top and pour an even more generous amount of chocolate over that, allowing it to slightly run off onto the plate. Set another graham on top, but off center, exposing the crème and chocolate. Sprinkle the plate with cinnamon powder.

From http://realfoodtulsa.blogspot.com/2008/10/matthew-kenneys-lifestyle.html

Coconut Cream Frostingprint friendly recipe
1 cup coconut milk
1 cup agave nectar  (I used yacon powder as a substitute) 
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Mix contents of saucepan with a hand blender and bring to a boil, briefly
5. Remove pot from heat and very gradually blend in coconut oil
6. Place pot in freezer for 20-30 30-40 minutes, until frosting solidifies and turns white
7. Remove from freezer and blend again, until fluffy
8. Spread over cake or cupcakes

From http://www.elanaspantry.com/coconut-cream-frosting/ 

Flourless Chocolate Cake Recipe

Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).

16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)

1 cup organic light brown sugar, packed

1/2 cup organic white cane sugar (coconut crystals?)

3/4 cup very hot strong coffee (or use espresso powder in very hot water) 

2 sticks unsalted butter, room temperature, cut into pieces  (Tapioca starch and water can be used instead)

2 tablespoons unsweetened organic cocoa powder

8 large organic free-range eggs, at room temperature (or 8 tbsp of flax seed and 24 tbsp of water - see conversion on box)

1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment.

Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Note - it took an hour plus 15 minutes here at high altitude. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.

Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.

Makes 12 - 15 slices. It is rich.

Read more: http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html#ixzz0u2Ssvh00

Chana Masala 2

(http://www.recipezaar.com/Channa-Masala-17471).  

Ingredients

• 1 tablespoon vegetable oil
• 2 medium onions (peeled and minced)
• 1 clove garlic (peeled and minced)
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 6 tablespoons chopped tomatoes
• 1 cup water
• 4 cups cooked chickpeas or2 (15 ounce) cans chickpeas, rinsed and drained
• 2 teaspoons ground roasted cumin seeds
• 1 tablespoon amchoor powder
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 1/2 teaspoon salt
• 1/2 lemon (juiced)
• 1 fresh, hot green chili pepper (, , minced)
• 2 teaspoons grated fresh ginger

Directions

1. Heat oil in a large skillet.
2. Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
3. Turn heat to medium-low.
4. Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
5. Stir for a few seconds.
6. Add the tomatoes.
7. Cook the tomatoes until browned lightly.
8. Add chickpeas and a cup of water and stir.
9. Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
10. Cook covered for 10 minutes.
11. Remove the cover add the minced chili and ginger.
12. Stir and cook uncovered for 30 seconds.

Traber Suggests Dahl

1 cup lentils
1/2 teaspoon tumeric
1 teaspoon salt
4 cups water


temering oil
2.5 tablespoon canola oil
1 1/4 teaspoon cumin seeds
2 whole dried chillies
1 tablespoon minced ginger
1 teaspoon minced garlic
1 fresh hot green chili, minced
1/2 teaspoon cayenne pepper

garnish

cilanto
lime juice


Put lentils turmeric salt in water, boil and skim, simmer for 20- 30 min until soft
mash 1/2 cup cooked lentil return to pan
simmer uncovered for 5 min


tempering oil
heat oil cumin seeds until light brown,
add dried chilies, ginger, garlic, green chilies and cook until garlic soft
remove from heat
add cayenne at drops of water to stop cooking

stir in 1/2 oil and cilantro to dahl.  add lime juice
serve and garnish with more oil and cilantro

Indian Lentil Stew

What You Need:

2-1/2 cups cooked yellow lentils
1-1/2 cups water
1 cup chopped tomato
1/2 cup cauliflower, cut into half-inch pieces
1/4 cup carrots, sliced
1/4 cup green beans, cut into half-inch lengths
1/2 teaspoon tamarind concentrate, dissolved in 1/2 cup water
1 tablespoon sambar powder
1/4 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons cilantro, chopped
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
15 fresh kari leaves
2 dried red chiles, stemmed and broken

What You Do:

1. In a large saucepan over high heat, combine lentils, water, tomato, cauliflower, carrots, and green beans, and bring to a boil. Reduce heat to medium and cook, covered, about ten minutes. Add tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside.

2. In a small frying pan over medium-high, heat oil. Add mustard and cumin seeds. When the seeds sizzle and splatter, immediately add the turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over the sambar. 

From VegNews

Chana Masala (Spicy Chickpeas) with Spinach

Ingredients:

• 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
• 1/2 onion, diced  (dried onion also works well)
• 3-5 cloves garlic, diced  (or pressed)
• 3 tbsp olive oil
• juice from one lemon, (approx 2 tbsp )
• 1 1/2 tsp curry powder
• 1 1/2 tsp coriander powder
• 1 1/2 tsp cumin
• 1 1/2 tsp garam masala
• 1 large bunch of spinach or two handfuls, rinsed  (optional 

Preparation:

In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.

Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Adapted from: 

http://vegetarian.about.com/od/maindishentreerecipes/r/ChanaMasala.htm