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FAT FREE Cauliflower “Alfredo” Pasta with Zoodles

A few days I posted my new recipe video on my Youtube channel for this delicious, easy and super healthy version of “Alfredo” pasta without all the junk, dairy and with a super low fat content.

Feel free to add any other veggies of choice, or even substitute the zoodles for another type of gluten free pasta like quinoa, brown rice or corn pasta.

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FAT FREE Cauliflower “Alfredo” Pasta with Zoodles

Serves 1-2 people

2 large zucchinis, peeled and spiralized 

3 cups steamed cauliflower

1/4 cup nutritional yeast

1/2-3/4 cup water or almond milk (unsweetened)

Sea salt & pepper to taste

1/2 tsp onion powder

1/2 tsp garlic powder (optional)

Veggies of choice: cherry tomatoes, mushrooms, green peas 

Fresh parsley, finely chopped (for serving, do not omit unless you really don’t like it, gives the pasta a really nice touch)

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Blend the cauliflower, nutritional yeast, spices and water/milk until you have a creamy consistency. Put your zucchini noodles or gluten free pasta on a large bowl and mix well with the sauce. Adjust seasoning to taste. 

Mix well and add the rest of the vegetables. Top with parsley and serve.

As you can see, this recipe is super easy to make and absolutely delicious! If you want to watch my recipe video in spanish and learn how to do it in 5 minutes the video is below. 

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Raw Vegan Heart of Palm & Jicama Ceviche

If you follow me on Instagram  you’ve probably seen my latest posts regarding my new Youtube channel! Though the channel will be in spanish, all my recipes will be posted on the blog in english. Every Wednesday I’ll be posting new recipe videos that you seriously don’t want to miss!

Today I’ll be sharing with you one of my all-time favorite raw vegan recipes, one that we prepare almost every week at home. We’re making a super fresh, flavorful and very low fat jicama ceviche that you can either eat with lettuce leaves for tacos or some corn tostadas. Super versatile and a great recipe to share with your family and friends.

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This recipe is original from my detox programs, so if you’re looking for light, nutritious and detoxifying meals, this is a great example of one!

Gastrawnomica’s Raw Vegan Heart of Palm & Jicama Ceviche

Serves 1 

1 cup jicama, peeled and cubed

1 tomato, finely chopped or 1/2 cup cherry tomatoes, halved

1/4 cup fresh cilantro, finely chopped

4 hearts of palm, canned, finely chopped

Juice from 1-2 limes

1/4 jalapeño pepper (optional but recommended)

1/4 cup red onion, finely chopped

1/2 large avocado o 1 small, cubed

Sea salt & pepper to taste

Mix jicama, hearts of palm, jalapeño pepper, red onion, tomato, cilantro and lime juice in a medium bowl. Let it sit in the fridge for 10-20 minutes to let it absorb the flavors. Add sea salt to taste if desired.

Remove and add avocado, mix well and serve over tostadas or lettuce leaves.

Enjoy and devour

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Gluten/Oil Free & Addictive Vegan Chocolate Chip Blondies

Hi friends!

Sorry for my lack of posts on the blog lately, I’ve been posting daily pictures on Instagram and Facebook but I’ve been so busy I couldn’t find much time for a new blog post.

Today I will share with you one of my favorite recipes for healthy, delicious, oil & gluten free blondies that you and everyone at home will love!

These were a special recipe for Valentine’s Day, I wasn’t sure how they were going to turn out but I was amazed at how yummy and similar in texture to non-vegan blondies they were. Besides being absolutely delicious, they are pretty easy to make and will be ready faster than you think!

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Gastrawnomica’s Gluten/Oil Free & Addictive Vegan Chocolate Chip Blondies 

Yields 8-10 medium squares 

1/2 cup coconut sugar

1/2 cup coconut flour

1/4 cup all purpose gluten free flour (I use Bob’s Red Mill)

2 ripe bananas, mashed (around 1 cup)

1 tsp vanilla extract

1/4 cup tahini

1/4 cup almond milk

Vegan chocolate chips

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Preheat oven at 180ºC.

Mix all your dry ingredients in a large bowl, making sure you sift the flours to avoid lumps. In another bowl mix bananas, tahini, vanilla and milk. Add into dry ingredients and mix well until smooth and you have a dough consistency. Fold in chocolate chips.

Transfer mixture to a non-stick square pan or a lightly greased pan with coconut oil. Top with extra chocolate chips if desired.

Bake for 30-35 min. Until edges are golden but still lightly soft on the inside. Remove from oven and let it sit for 15-20 min before cutting into squares.

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Serve and enjoy!

Warning: HIGHLY addictive!

Hope you try them and let me know what you think, I hope you love them just as much as we did!

Talk to you soon!

** I made heart-shaped blondies for Valentine’s Day. The cookie dough was soft and I managed to use a cookie cutter and bake on a cookie sheet with parchment paper. Consistency was just like a traditional chocolate chip cookie!

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Zucchini Noodles with Marinara Sauce (Oil Free)

A few weeks ago I posted the recipe for this super easy, flavorful and delicious marinara sauce that goes perfect with all kinds of pasta, zucchini noodles, quinoa pasta or brown rice pasta.. Whatever you choose it is the perfect sauce for even a bowl of vegetables!

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Gastrawnomica’s Marinara Sauce (Oil Free)

Yields around 1 cup

1 cup cherry tomatoes + 1/2 cup halved 

3 Tbsp tomato paste (unsalted, preferably organic)

1 small handful fresh basil

2 large scallions

1/4 cup sun-dried tomatoes, soaked

1 medjool date, soaked 

1/2 tsp dried oregano

Sea salt to taste 

Zucchini noodles, quinoa pasta or pasta of choice 

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Blend all the ingredients except the extra 1/2 cup of halved tomatoes in your vitamix or high speed blender until creamy. 

Put your pasta into a bowl and top with the sauce. Add cherry tomatoes or other vegetables of choice, like steamed broccoli, greenpeas or carrots. You can add the sauce to a warm pasta and mix in on low heat to serve hot.

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Serve and enjoy!!

The video recipe in spanish is here:

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Gluten & Oil Free Fruit Pizza

Hi friends! We’re starting the week with a new recipe that is super delicious, easy to make and perfect to spoil yourself once in a while for breakfast. 

Basically, you can put whatever you want over the sweet pizza crust, but trust the simple combination of berries, bananas and tahini was perfect and hits the spot. 

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Gastrawnomica’s Gluten & Oil Free Fruit Pizza with Tahini 

Serves 1-2

1/4 cup oats

1/4 cup almond milk (or other plant-based milk)

2 Tbsp unsweetened shredded coconut

1 tsp cinnamon 

1 Tbsp carob or cacao powder

2 Tbsp tahini or nut butter of choice (or substitute with date paste/syrup)

½-1 banana, sliced

3-4 fresh strawberries or berries of choice, sliced  

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Preheat oven at 375F. Put oats in blender until you have a powder. Put oats in a big bowl and add carob/cacao, cinnamon, coconut and add milk slowly. You should have a sticky dough mixture. Spread over a cookie sheet with parchment paper and either dehydrate for a raw version or bake for 10-15 minutes. 

Once your crust is crispy (make sure it doesn’t get burned!) let it cool down for 5-8 minutes and spread tahini or nut butter of choice (or spread date paste). Top with fresh fruit and drizzle more tahini on top.

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Lunch Bowl with Black Tahini Dressing {Oil Free}

Last year I discovered black tahini and since then it has become a dangerous addiction (if you know what I mean). It has such a strong and unique flavor I love it in all presentations, with fruit or vegetables, it goes well with pretty much anything.

Today I made this delicious and very simple veggie bowl for lunch, but the final touch was this easy black tahini dressing that made my lunch bowl 100 times better. Absolutely delicious. 

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Gastrawnomica’s Lunch Bowl with Black Tahini Dressing {Oil Free}

Serves 2

2 cups shredded lettuce

2 zucchinis, peeled and spiralized

1 1/2  cups cherry tomatoes, halved

15-20 asparagus, steamed 

3 Tbsp black tahini 

1/2 lime juice

Water as needed 

Sea salt to taste

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Start by adding your tahini, lime juice and a little bit of water in a big bowl. Mix well with a fork or kitchen globe, making sure it becomes smooth and creamy. Add water slowly, you will need around 1/4 cup, depending on how creamy your tahini is. 

Put lettuce, zucchini noodles, cherry tomates and asparagus in a big bowl. Top with dressing and mix well before serving. 

If you double the dressing recipe, you can keep it on a covered airtight container for up to one week. Hope you like it and don’t forget to leave me a message letting me know what you think or if you try it.

Have a lovely week! 

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HCLF Vegan Brownies with Coconut Glaze {Gluten & Oil Free}

Hi friends! Hope you’re all starting the week with lots of energy and feeling great!

Today I’m going to share with you a recipe many of you have been asking for. I posted this picture a few days ago on my Instagram and everyone went crazy asking for the recipe, so here it is!  

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These brownies are really easy to make, gluten free, oil free and low fat. I always use Bob’s Red Mill’s flours, since I have experimented with many GF flours and these seem to work perfect for my desserts. 

The brownies are not super gooey, they have more of a cakey/bread consistency, so you can actually use this recipe for a chocolate cake and just put some icing on top. Super yum!

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Gastrawnomica’s HCLFV Brownies with Coconut Glaze {Gluten & Oil Free}

Yields 10 brownies 

1 cup all purpose gluten free flour (I use Bob’s Red Mill)

1 cup brown rice flour (I use Bob’s Red Mill)

1 cup black bean puree 

3/4 cup coconut sugar

1/3-1/2 cup cacao powder (depends on how much you like chocolate)

1 tsp vanilla extract

1 tsp macadamia, almond or cashew butter

1/4 tsp baking soda

1 tsp aluminum-free baking powder (I use Bob’s Red Mill)

3/4 cup water at room temperature

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Preheat oven at 360ºF. 

Start by mixing all dry ingredients in a big bowl by hand or a mixer (I always put my dry ingredients through a strainer to avoid small flour pieces). Add the remaining ingredients, leaving water at the end and adding slowly while you keep mixing. You should now have a thick and gooey mixture. 

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Spread the mixture on a square mold (cover with coconut oil if not using silicon molds) and top with nut pieces (optional). Bake for 30-45 minutes until a toothpick comes out clean. Let it cool down and slice in squares. 

Top with desired icing, coconut butter, almond butter, Justin’s nutella or any of your favorite spreads. Enjoy and preferably eat it within 3-4 days.

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Please don’t forget to tell me what you think and if you tried them! 

Here’s the recipe video in spanish:

Have a lovely week! xx