Tag: paleo

Chocolate-Almond Torte (grain-free, dairy-free)

Chocolate-Almond Torte (grain-free, dairy-free)

Gluten-free? Paleo? Piece of cake. This amazing take on almond torte is as dense and rich as the sugar- and gluten-loaded original. You can grind whole almonds into flour just before making this torte, for fresher and more flavorful results, but you’ll need a food processor […]

Arugula, Sugar Snap and Green Pea Salad with Basil-Mint Dressing

Arugula, Sugar Snap and Green Pea Salad with Basil-Mint Dressing

Last winter, rushing to beat a mighty snowstorm that laid waste to most of my yard, I fashioned a makeshift cover for my still-thriving greens garden. I drove old tent stakes into the ground, connected those with PVC pipe, then draped sheets of thick plastic and layers […]

Rosemary and Olive Oil Beet Chips

Rosemary and Olive Oil Beet Chips

The perfect grain-free chip: these baked-not-fried chips are sturdy enough to serve as crackers or dippers, or munch on them instead of chips. We used red beets, but golden or chioggia beets are a gorgeous addition. Either way, use large beets, since they’ll shrink during cooking. Play with the seasonings; add garlic, toss beets in olive oil and apple cider vinegar before baking, or use coarse salt and ground pink peppercorns. You can also process in a food dehydrator for a very lovely raw chip. 
Serves 4
5 large beets
3 large sprigs rosemary
2 to 3 tablespoons olive oil
Sea salt
Coarsely ground black pepper
1. Preheat oven to 350 degrees. Line two baking sheet with parchment and set aside.
2. Scrub beets; using a mandoline, very thinly slice them and transfer to a large bowl.
3. Strip rosemary leaves from sprigs and finely mince the leaves. Add to beets. Drizzle with olive oil and toss to coat. Arrange beets on parchment-lined baking sheets in a single layer; don’t let chips overlap or they’ll steam, not crisp up.
4. Bake chips till crispy, 20 to 25 minutes, rotating pans halfway through cooking. Remove from oven and immediately sprinkle with sea salt and black peppers. Let cool on pans, then serve.

 

Vegan Pumpkin Panna Cotta

Vegan Pumpkin Panna Cotta

Panna cotta, a creamy custard that’s firm enough to mold (like a creamy jello) is traditionally made with gelatin. This vegan version uses agar agar, a natural gelling agent made from seaweed. Look for it in large natural grocery stores, or any Asian market. To […]

Sun-dried Tomato Grain-free Crackers

Sun-dried Tomato Grain-free Crackers

The cleanest cracker ever: this one’s made from vegetables and flax seeds, nothing more. For all you  grain-free, dairy-free, low-carb, vegan, clean-eating, cracker-missing, Paleo people: this one’s for you! Makes about 2 dozen crackers 1 cup sun-dried tomatoes 2 cups flax seeds 3/4 cup chopped […]