I love holiday traditions. And I love starting my own traditions. Like making lasagna and cannolis on Christmas eve. This year I received some help in the kitchen from my 2 year old niece while I was making the cannolis. She definitely stole the show!
How I make my cannolis is first I make pizelles, then while they are warm or form them into a tube. You can form them with your hand, or inside a glass, or a cannoli form. As soon as they cool they hold their form. You will need a Pizelle machine. Traditionally cannoli shells are fried. The benefit of that is the shells don’t get soggy when fried. So I wait until it is time to serve them before I fill them.
Then I made my coconut whipped cream for the filling and placed it in a bag. After it firmed up in the freezer, I cut off a corner of the bag and pipe the filling into the shell on both side. I don’t try getting in to the center, I feel like that is way too much filling! Then i dip both ends into the chopped pistachios. And to finish them off I dust them with powdered (maple) sugar.
The Pizzelle recipe I use in the Video is below but you can also try a vegan version.
So although there may be no music playing during my video… imagine me dancing around the kitchen to Dominick the Donkey and I want a Hippopotamus for Christmas as I make these cookies! There recipe below is for one batch. I made 2 batches in the video and a total of 4 batches to give away this year!
For 1 batch of cookies, you need to start by making almond milk with 1.5 cups of almonds to 4 cups of water. Blend and strain the milk and then dehydrate the almond meal overnight. Use almond milk to drink hot cacao while making cookies!
1/2 cup oats
1 cup of dehydrated almond meal (or brazil or hazelnut)
pinch of salt
3 Tablespoons of maple syrup
1 Tablespoon of almond extract
powdered maple sugar
First put the oats in the bottom of the blender and add almond meal and salt (you don’t need salt if you used it when making almond milk) on top. Then blend until a fine flour, but not so much it starts to create a paste. Then in a bowl add the maple syrup and extract. stir and massage to combine. Form into crescents ( or balls- who am i to judge 😉
Put on a dehydrator screen and dehydrate at 100 degrees for 6 to 8 hours. Blend maple SUGAR into a powder and dust on top of cookies.
One batch makes 8 cookies.
Although you can double and triple your batches in the bowl. Only make one batch of flour in the blender at a time.
Or any dessert really! I use these two recipes so often!!! (I have to re-make the video this weekend because it stopped recording at only 2 minutes. But I wanted to post the recipe today. )
There are three things I dislike about thanksgiving, but i want to write about what I enjoy about it instead. I see thanksgiving as a day to give thanks for my many blessings. November was originally a time of harvest and thanksgiving was a time to enjoy the (hopeful) abundance with neighbors and family. I am grateful that I have healthy food to eat. I am grateful that my loved ones are healthy. I am grateful I have a warm home to sleep in. I am also grateful that I will be spending my thanksgiving with my vegetarian friends.
I am very grateful that my mom instilled some healthy thanksgiving traditions in me. Not so much the running around like a chicken without a head trying to get everything done. But that she would make a healthy meal that included lots of veggie and didn’t involve us over-indulging ourselves. I remember one year I asked if I could make green bean casserole instead of her traditional green beans with slivered almonds after hearing other people talk about their thanksgiving traditions. I didn’t like it and I have never made since! (And I think marshmallows on sweet potato sounds disgusting.) Continue reading “Raw Pumpkin Pie”→
My mom always made chili for us on Halloween. After I became vegetarian she would make two pots of chili. So I would spend half of the day decorating the yard then the evening scaring the kids. After awhile people would get dropped off in front of our house just for the expirence. Chili really hit the spot especially if it was cold outside.
2 to 3 portobello mushrooms
1 celery stalk
1/4 red onion
1 red bell pepper
1 cup soaked nuts
2 cups sundried tomatoes soaked in 2 cups of water ( keep the water)
1 to 2 Tablespoons Ancho chili powder
2 Tablespoon olive oil
1/4 cups Braggs amino acids
2 to 4 garlic cloves
1 Tablespoon dried oregano
1 Tablesppon cumin
1/4 teaspoon cayene pepper
2 dates soaked
Process the first set of ingredients until still chunky but small bits (almost ground beef size). Then add to a bowl. Blend the sauce ingredients in a blender. Then also pour into the bowl. Stir to combine. Then heat on the stove or food dehydrator until 110 degrees. Use a thermometer if you use the stove. Serve with raw sour cream or sliced Avocado.
We made it! Yes we made it. I couldn’t have done it without you! Me sharing my expirence with others is something that gives me strength. May you find the strength you need to complete your detox. It may be a friend to do it with, or replying to my posts everyday. And Continue reading “Post Detox”→