Page 24 - Florida Sentinel 8-19-16 Online Edition

Recipes
Vegan Grilled Cheese Sandwich
This is a super melty and decadent ver- sion of a vegan grilled cheese sandwich.
Directions: Warm a skillet over medium heat.
Butter the bread and place in warm skillet butter side down. After a minute, flip bread. Add torn bits of the cheese on the bread. The up side of the bread will be warm since you just flipped in on your skillet.
Flip one slice of bread on the other to close the sandwich. Press and flip, press and flip, using a large spatula.
Spread vegan mayo on both sides of the sandwich, again flipping the sandwich.
Optional: use a heavy pot lid or another "press" tool to press down on the sandwich in the pan,
this helps seal in the heat to melt the cheese.
When sandwich edges are browned and cheese looks melted, remove from pan. Allow sand-
wich to rest for a minute before slicing. Slice and serve.
2 slices of gluten-free bread, thicker and crustier varieties work best
2-3 slices of vegan cheese (orange and white mixed varieties)
1-2 tsp vegan mayo, Vegenaise
1-2 tsp vegan butter, like Earth Balance *adjust ingredients based on how large your bread slices are -and how rich you want your sandwich
Cheezy Broccoli Poppers
4 cups broccoli florets, washed and cut into 1-inch pieces 1 cup unsalted cashews, soaked overnight (or at least 4 hours)
1 red bell pepper, seeded and chopped
2 TB fresh-squeezed lemon juice 1/8 cup water
2 heaping TB nutritional yeast 1/4 tsp onion powder
1/4 tsp turmeric powder 1/8 tsp fine sea salt
Directions: Drain cashews and add to food processor or high-speed blender. Pulse for 30 seconds. Scrape down the sides of the container with a spatula.
Place chopped red pepper into the container. Process for an- other 30 seconds. Scrape the sides of the container again.
Add lemon juice, water, nutritional yeast, onion powder, turmeric powder, and sea salt to the container. Process until mostly smooth, or for approximately 45 seconds.
Place broccoli in a large bowl. Add the cheezy cashew mixture to the bowl. Gently fold the broccoli and “cheese” together until every piece of broccoli is well-coated with the cheezy mixture.
Place broccoli pieces onto the trays, being careful to ensure that they do not touch one another.
Bake at 130 for 25 minutes.
Store in an air-tight container to maintain freshness.
Or to make it easier, instead of chips buy Cheese Louise Broccoli Poppers from the store! LOL
Edible Chocolate Chip Cookie Dough Bars
The best cookie dough you’ve ever eaten.
Makes 12 , 1.5 inch skinny squares, easily doubled, tripled
2 Tbsp solid coconut oil
2 Tbsp almond milk or other non dairy milk
1/4 cup Coconut palm Sugar or brown sugar
1 Tbsp pure vanilla extract (use 2 tsp for less intense
flavor)
1/4 tsp salt
3/4 cup Oat Flour (certified gluten free) finely ground Oats , or use any mild tasting grain flour/white flour 3/4 cup Almond flour/fine Meal
1/4 cup ground raw sugar
1/3 to 1/2 cup vegan Enjoy Life mini chocolate chips, or vegan dark chocolate chunks by Theo to make palm oil-free.
Directions: Melt the coconut oil by heating in a pan or bowl. Whisk in the almond milk, co- conut sugar and vanilla until well combined.
Add the flours, salt, and ground sugar and mix. Taste and adjust sweet if needed, or add more flour or oil for the soft sticky, but not too sticky dough. Do not add too much flour as the do set and dry out as they chill. Fold in the chocolate chips and mix
Press onto a parchment sheet and shape into a 1/2 inch thick rectangle (about 8 by 7 inch size) and Refrigerate until set. Cut the bars and store in an airtight container in the fridge, if there are any going to be left for the next day :). Eat as is, or Add these to ice creams, morning oatmeal or chia pudding, shakes, and what not.
For variations: Melt chocolate in a double boiler and pour oven the shaped dough rectangle. Refrigerate and cut the bars.
Refrigerate the dough as is for 10 minutes. Then shape into cookie dough balls.
The finely ground almond flour adds a richer fudgy texture to the dough. You can use other neu- tral tasting flours as a substitute. More oat flour or unbleached white flour.
If grinding your own almonds, add a few Tbsp oat flour, regular flour or starch while grinding to avoid getting almond butter.
PAGE 12-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 19, 2016