tasty (re)creations

October 28, 2011

Pomegranate Cashew Tartlet

Filed under: Sweet, Uncategorized — sophiestatz @ 11:23 am

It’s been awhile since I’ve posted. Moving back to Brooklyn, writing the dissertation, and filling the apartment with furniture and catching up with friends takes its time and energy. So I haven’t had much to spend of either on cooking. But, I had to share these delicious tartlets. They are wheat-free, almost dairy-free, and low sugar and insanely delicious.

I used most of the recipe from The Raw Chef, but changed the crust to an almond crust.

Tasty indeed!

For the Crust:

Start with about two cups of almonds (I used slivered almonds because that’s what I had, but you can use whole as well), blanch them by dumping then in boiling water for one minute and then drain them. Then process them in either a very high-power blender or a coffee grinder until you have almond flour, don’t process them too long otherwise you will have almond butter.


2 cups blanched almond flour

1/4 cup butter or coconut oil

2 tbsp sugar

1 egg white

dash of sea salt


-Preheat the oven to 400 degrees Fahrenheit. (If you are making one big tart, or 350 if you are making several small tartlets)

Combine all ingredients in a mixer and mix until combined. The dough won’t be fully formed together, but should be well-mixed, about three minutes.

Place even amounts of dough in each tartlet pan, or all dough in one large tart pan. use your fingers to spread evenly.

Bake the shells for about 25 minutes for tartlets or between 30- and 35- minutes for tart. The shells should be golden brown.

Allow to cool, can also put in fridge to help process.

Once cool you can take shell out of pan.

For the Filling:

Generally when I use recipes I modify them in some way, but for this one I really just followed what The Raw Chef provided and loved it:

3 cups cashews, soaked for 1 – 2 hours
1 cup coconut oil
1/2 cup lemon juice
2 tablespoons vanilla extract
1/2 teaspoon salt
3/4 cup agave
1 1/2 cup pomegranate juice
1/2 cup beetroot juice (optional, just for colour)

– Blend all ingredients in a high speed blender under smooth.

– Pour on top of the base.

– Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.


August 6, 2011

Basil Peanut Sauce

Filed under: Uncategorized — sophiestatz @ 1:02 am

I always make this peanut sauce to serve with spring rolls. It’s a great combination of spicy, savory, and sweet, and the basil adds a significant amount of the deliciousness factor. It also only takes around ten minutes from start to finish.


1/2 c peanut butter (chunky or smooth)

1/2 c hot water

1-2 Tbsp soy sauce (depending on preference, I generally use about 1 1/2)

Juice of one lemon

1tbsp honey (sugar works well too)

dash of sriracha or other hot sauce

dash of cumin

1/3 c chopped basil

To prepare:

Combine peanut butter and hot water until creamy. Add remaining ingredients, wait until end to add basil.

I always make spring rolls to go along with them, such as the ones below.

July 13, 2011

Quinoa “Oatmeal” with Walnuts and Cranberries

Filed under: Breakfast, Uncategorized — sophiestatz @ 5:29 pm

We’ve been on an oatmeal kick lately and are loving it, and this morning I decided to try it with quinoa. It’s my new favorite breakfast, ever. Delicious and really easy to make, and crazy good for you.

Cooking time: 20 minutes

Boil the following

Two cups water

One cup quinoa

Pinch of salt

Handful of raisins

1 tsp cinnamon

1/2 teaspoon nutmeg

Stir frequently, till soft and it reaches an “oatmeal”-like consistency. Top with what you like! Honey, yoghurt, dried cranberries, and walnuts is pretty stellar.

November 1, 2010

Lena’s Herbed Socca (chick-pea flour bread)

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 11:10 pm

This low-carb, wheat-free bread takes about 6 minutes to prepare and 10 minutes to bake. It’s really delicious and very healthy. This is a traditional bread from southern France, though this recipe is not very traditional. It’s typically made more like a crepe, so very thin. The baking powder and xantham gum give this bread more of a lift,  but they aren’t necessary. Lena inspired me to try this recipe out one night, so it’s dedicated to her.


1 cup chickpea flour (you can often find this in health food stores or in Indian grocers)

1 cup  water (not too hot or cold)

1/4 cup olive oil (don’t skimp on the olive here, it makes this bread so delicious and keeps it from sticking)

herbs, fresh or dried (I’ve made mine with sage and basil but any would be delicious)

1 teaspoon baking powder

i teaspoon xantham gum (a staple in wheat-free baking)

sea salt

freshly ground black pepper

Optional: You may add chopped onion, olives, and sun dried tomatoes to the batter for extra flavor if you want.


Place chickpea flour,  salt, pepper, xantham gum, and baking powder. Gradually add water, whisking  to eliminate lumps. Slowly add 1/8 cup olive oil and mix thoroughly.

You can leave this standing for minimum of 5 minutes, or overnight. The dough is very runny. Add herbs.

Cooking directions: Preheat oven to 470. Place a cookie sheet, cast-iron sheet, or pizza dish into the oven to heat up, wait 5 minutes. Be careful when you remove it, pour remaining 1/8 cup olive oil onto pan (careful as oil will likely spatter), then pour in the batter, spread with spatula, cover with herbs. Bake for 8-12 minutes, for the last minute you can put a thin layer of olive oil on the bread and turn the oven up to a broil to toast it, just be careful not to burn it. Slice thin and serve very hot!

August 4, 2010

Tofu Marbella

Filed under: Savory, Uncategorized — Tags: — sophiestatz @ 10:59 am

Sue made this her final night visiting and we were all in love!

Bake 4 blocks of tofu, 400 degrees Fahrenheit for about 30 minutes

Combine the following in a bowl:

1 block extra firm tofu

1 head of garlic, peeled and finely pureed (yes it is a lot and it’s crazy delicious)

¼ cup dried oregano

course salt and freshly ground pepper

½ cup red wine vinegar

½ cup olive oil

1 cup pitted prunes

½ cup pitted Spanish green olives

½ cup capers with a bit of juice

6 bay leaves

1 cup brown sugar

1 cup white wine

¼ cup Italian parsley or fresh corriander

Combine baked tofu with olive mixture, serve with rice or pasta.

August 2, 2010

The Freshest Pina Colada

Filed under: Drink, Uncategorized — Tags: — sophiestatz @ 10:46 pm


Combine the following in a blender:

2 cups of ice

one small pineapple, cut in slices

1/2 can of coconut milk, including all of the coconut cream

1/3 cup frozen pineapple juice concetrate

2 tablespoons sugar

1/2 cup rum (preferably Puerto Rican rum!)

Blend to perfection and serve with slices of pineapple as garnish.


Filed under: Savory, Small Plate, Uncategorized — Tags: — sophiestatz @ 10:43 pm

I discovered this amazing dip with friends at the Berkeley Bowl and fell in love instantly. The flavors are rich and decadent and are the perfect accompaniment to focaccia.

Combine the following in a food processor:

a 10 ounce jar roasted red peppers, drained

2/3 cup gluten-free cereal crushed (you can use the food processor to do this)

1/3 cup toasted walnuts

6 cloves garlic

juice from half of a lemon

2 teaspoons pomegranate molasses

1 1/2 teaspoon ground cumin

hot red pepper flakes to taste

3/4 cup extra-virgin olive oil

Combine until smooth. Serve with focaccia slices.

Pomegranate Molasses

Filed under: Uncategorized — Tags: — sophiestatz @ 10:37 pm

I’ve only ever used this amazing syrup to make muhammara (see recipe here) but it has an amazing flavor that can be added to a variety of dishes.

Place the following into a pot and boil:

1 cup pomegranate juice

2 tablespoons sugar

juice form 1/2 of a lemon

Let boil until sugar dissolves, decrease heat and simmer for 30-50 minutes until liquids becomes thick, being careful not to burn.

Rice-Flour Foccacia

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 10:25 pm

My aunt Carol is a goddess when it comes to wheat-free baking. Give her some rice flour and olive oil and she’ll create total deliciousness. This is inspired by her creations, but with a bit of a twist.

Combine the following in a large bowl:

1 cup rice flour

1/3 cup garbanzo bean flour

2 tsp baking powder

2 tsp xanthum gum


Combine the following in a medium bowl:

1 cup milk (I use soy)

1 egg

4 tablespoons olive oil

Combine dry and wet ingredients.

The batter will be very moist, spread onto a greased cookie sheet.

Top with herbs, sliced garlic, and salt and drizzle with olive oil.

Bake at 400 Fahrenheit for 15-20 minutes.

July 30, 2010

Gluten Free Berry Scones

Filed under: Bread, Uncategorized — Tags: — sophiestatz @ 11:35 pm

For years I only used rice flour while doing wheat-free baking, but I’ve recently discovered chickpea flour and am in love. These scones have a delicious, nutty flavor.

Combine in a large bowl:

2 and 3/4 c rice flour (i prefer brown rice flour)

1 and 1/2 c chickpea flour

1 tspn baking powder

1/2 tspn baking soda

pinch of salt

Combine in a separate bowl:

1 c canola oil

1 c sugar

1 c milk (any type)

Combine liquids with flour mixture

Refrigerate overnight.

Preheat oven to 360 Fahrenheit

Place fist-sized pieces of dough on a greased cookie sheet. Squash down into round, scone-like shapes. Place berries on top of scones.

Bake for around 30 minutes, checking after 20 minutes to ensure they do not become burned.

The final products are nutty, flaky, and delicious.

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