Vegan Baked Beans recipe in rice cooker (dairy, gluten, egg, soy, and refined sugar free)

Delicious! I'm not even a fan of baked beans, but I love these! Since it was my first time making these, I only used half the recipe with beans that I had previously cooked.

Serves 6ish

4 cans navy beans or 3 cups dried beans cooked

Coconut oil for sautéing

1 large yellow onion, cut into medium dice

4 cloves garlic, minced

1 cup ketchup (Organicville has no refined sugar)

1/2 cup molasses

2 TBS coconut palm sugar

2 TBS maple syrup

1 cup vegetable or chicken broth

1/4 cup apple cider vinegar

1/4 cup yellow mustard or 1 tsp ground mustard 

2 tsp Colgin liquid smoke

2 tsp sea salt

pepper to taste

If you are using dried beans, soak them overnight and then boil until tender, 3-4 hours. For canned beans, simply read on.

Turn rice cooker to "on" setting and add coconut oil. Add onions to rice cooker and cook until they begin to soften, then add the garlic, stirring well.  Be careful that your garlic does not burn. Add the ketchup, molasses, sugar, syrup, broth, vinegar, mustard, and liquid smoke.  Stir to combine.  Add the beans. Season with salt and pepper.  Close the cooker. Stir occasionally. Allow to cook until the sauce has reduced to a delicious thick coating on the beans and the beans are soft.  Taste after about 1/2 hour to check the seasoning.  You might find you need a little more broth, vinegar, sugar, or molasses.  Adjust as necessary and continue cooking, tasting every 15 minutes or so.  Remember your flavors are going to concentrate as the mixture cooks down, so use a restrained hand when cooking. 

P.S. Use as many organic ingredients as possible.

Vegan Black Bean Brownies recipe (dairy, gluten, egg, and soy free)

Yum! I would recommend adding a little more natural sweetener though.

http://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/

Raw Vegan Avocado Dip recipe (dairy, gluten, egg, refined sugar, and soy free)

This is amazing! My friend Kerry made this for a charity party we hosted, and I couldn't stop eating it!

I made it tonight and didn't have any black olives so I added organic black beans (with the black beans it's not 100% vegan but still close).

I also used Culantro instead of Cilantro, which I ended up loving.

If you have fresh lime juice, add that also in addition to the lemon in the recipe. So good!

We ate it as a meal with organic blue corn tortilla chips.

Avocado Dip

1 bunch of cilantro

2 jalapenos (mine did not have these)

4 avocados

1 small onion (chopped very small)

5 cloves of garlic

1 red pepper

1 green pepper

1 16 oz. can of corn

2 4 oz. cans of black olives

1/3 c. olive oil

¼ c. lemon juice

3 T. of cider vinegar

Oregano, salt, pepper to taste

Chop up and mix all ingredients EXCEPT the avocado.  Add the avocado right before serving. 

Enjoy with organic tortilla chips.

Raw Cookie Dough Bites recipe (dairy, gluten, egg, and soy free)

OMG! I made these last night for the first time. Big hit with the whole family! It's hard to stop eating them!
If you have a dehydrator, I recommend soaking the nuts for several hours and dehydrating them overnight before making the recipe. Also, if you have digestive issues I recommend using organic instant oatmeal instead of raw oats. I use organic mini chocolate chips that don't require being added to the food processor; you can just blend them in by hand. I make these pretty small, so I end up with 24 cookie bites.

Raw cookie dough bites

• 2/3 cup raw almonds
• 2/3 cup raw walnuts
• 2/3 cup raw oat flakes (see note below)
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 1/4 cup raw agave nectar
• 2 tsp pure vanilla extract
• 3 tbsp cacao nibs or dark chocolate chips

Instructions

1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
2. Add the agave nectar and vanilla and process to combine.
3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
4. Roll the cookie dough into balls (about 1 tbsp each) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Notes

Raw oat flakes can be substituted for regular rolled oats (or certified gluten-free oats, if necessary), but if you want this treat to be truly raw, look for raw oat flakes, which haven't been steamed or toasted during processing. I buy mine locally from a company called Grainstorm.

http://www.adashofcompassion.com/2011/01/raw-cookie-dough-bites/

Gluten-free Chicken-optional Pot Pie rice cooker recipe (dairy, gluten, egg, refined sugar, and soy free)

This is so easy and yummy! My oldest daughter is a huge chicken pot pie lover and thinks this is fabulous! She says that the pie crust isn't even necessary because the filling is so good.

Filling recipe:

Number of Servings: 6

Ingredients

1/4 C onion, diced
1/4 C green pepper, diced
A little olive oil
1 - 14.5 oz. can chicken broth
2 C cooked chicken breast
2 C frozen corn
2 - 10.5 oz. cans cream of potato soup
1 C milk, 1%
2 C frozen peas & carrots
2 teaspoons black pepper

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=867218

My changes:
I use organic creamy potato leek soup instead of regular cream of potato soup. I've also done it with my own organic potatoes chopped small and organic coconut milk.

The last time I made this I added 1/3 cup gluten-free all purpose flour mix for thickening.

I've also made this with frozen organic veggie blend that contains carrots, corn, green beans, and green peas. If you do that just use an equal number of cups as listed in the recipe for the individual veggies.

I don't use green pepper in mine since my kids aren't fans but add a little minced garlic.

I don't use a lot of black pepper; I just use salt and pepper to taste.

I use organic coconut oil instead of olive oil.

To make this vegan, leave out the chicken and use vegetable broth. It's great with just veggies.

For the crust use this recipe if you need gluten-free (use a large pie pan since you will have lots of filling available):
http://www.allergyfreealaska.com/2013/11/04/perfect-gluten-free-pie-crust-pastry-vegan/

Grain-free Chocolate Chip Cookies recipe (dairy, gluten, egg, and soy free)

Just made these tonight! Wow! So good and so easy. I had to fight my kids for them.

I used mini dark non-dairy, non-gmo chocolate chips (Enjoy Life brand).

Update: The last time I made these I used organic palm fruit shortening instead of coconut oil, and they were the best ever! They look different depending on which oil you use.

Perfect Chocolate Chip Cookies 

Makes about 1 1/2 dozen small cookies.

Ingredients:

2 cups (200g) fine ground blanched almond flour (like THESE brands)
1/4 slightly rounded teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted palm shortening, ghee or mild tasting coconut oil
1/4 cup maple syrup or honey (I like clover honey for its mild flavor)
1 tablespoon vanilla extract
1/4 teaspoon lemon juice
1 tablespoon canned full fat coconut milk (like Natural Value)
1/4 cup mini chocolate chips (like Enjoy Life)

Note: Be sure to ‘scoop’ up the AF with the cup and sweep over the top with a flat edge for this recipe. If you spoon it into the cup, you are likely to not have enough AF for the recipe, if you pack it you will have too much.

Method:

1. Preheat the oven to 350F/176C degrees

2. In a large bowl, combine the almond flour, baking soda and salt until well blended. In a separate smaller bowl, whisk together the liquid ingredients. Blend well.

3. Add the fat and other liquid ingredients directly to the flour mixture and mix till combined. Stir in the chocolate chips. Let the better rest for a few minutes while you line a large cookie sheet with parchment paper.

4. Using a (measuring) tablespoon, scoop out slightly rounded amounts of cookie dough and tap it out of the spoon. Gently form smooth, round balls with the cookie dough. Place them on the cookie sheet about two inches apart. Using two fingers, lightly press down on the tops of the balls of dough. REALLY, you barely have to press at all for the ‘pudgy’ style cookie, just enough to flatten the top a little. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)

5. Bake 11- 12 minutes. Keep an eye on them toward the end of baking, as times will vary from oven to oven, as well as thickness and size of cookie. They should be light in color as shown in the picture, with some amount of browning on the edges and bottoms. Remove from oven and let cool for a few minutes before transferring.

6. When cool enough, eat at least 4 of them before alerting others that they are finished. Allow everyone to be impressed with how selfless and giving you are when you split the remaining cookies evenly. But do this quickly because all chocolate chip cookies are best served warm and you don’t want to give away your secret!

When they are all gone, return to the top of this page and repeat!

http://urbanposer.blogspot.com/2012/07/perfect-grain-free-chocolate-chip.html

Vegan Apple Crisp recipe (dairy, gluten, egg, refined sugar, and soy free)

My version:

6 medium green apples (use apple slicer, peeler, corer and cut in half)

1/2 cup coconut flour

1/2 cup almond flour

1/2 cup my flour mix (I use this base blend: http://glutenfreegoddess.blogspot.com/2007/01/cooking-baking-gluten-free-tips-for.html)

1 TBS coconut palm sugar

3 tsp arrowroot starch

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/4 cup honey

2 TBS coconut oil melted

1 TBS vanilla extract

1 TBS butter, soft (add to full mix after adding all other ingredients) 

1 TBS lemon juice (to toss apples in bowl before putting in pan)

Brown rice syrup to coat apples after lemon juice

Follow baking instructions below:

http://cavemanstrong.com/2010/09/apple-crisp/