Pistachio Baklava

IMG_6783One thing that peeved me off in Greece was that no place had dairy-free baklava! Well, here I am a month later & still craving this tasty treat! So, what better way to satisfy a craving then to make it my own way! I decided to turn the typical butter-fest baklava into a healthy version – dehydrated filo squares with a raw middle – YUM (I swear it was yummy)!

Let’s begin with the filling…

  1. In a food processor blend: 1C shelled pistachios, 6 pitted medjool dates, 2T dried cranberries, 1C large flake coconut, 1/4t ground cinnamon & 1/4t ground cardamon – pulse until chopped (you want it chunky, not creamy)
  2. Add 2T honey & pulse a few more times – remove & set aside

If you have a dehydrator then you can break it out to make filo squares. If not, just  buy or bake a dozen crackers/cookies. I’m envisioning these cardamon crackers!  If you want to tackle the dehydrator filo square version, the instructions are at the end.

To assemble, drizzle honey on a plate, lay down a filo cracker (or whatever you decide to use) & then add 1/3 pistachio mixture. Continue with 2 more layers & top with another filo cracker.

To make this all the more mouth watering make sure to drizzle honey on top & add a scoop of pistachio ice cream (I made the ice cream in the picture, still testing it out so recipe to come later).

Nutritional Info Per Serving for Pistachio Mixture (Serves 4): 400 calories – 25 grams of fat – 40 carbs – 9 grams of protein

Click below for dehydrator instructions, ingredient list & original recipe…

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Meatless Monday: Vegan Carrot Cake

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I decided to end our mini vacation with a bang – vegan carrot cake for the family! First off, both my brother & dad cringe at the word vegan. So I had to trip them up, this cake sure had them both at hello and kept my attention all the way until I finished my third slice (yes 3 slices, sigh of delight)!

Honestly this cake was SO moist, and all the flavors blended perfectly – the ginger, maple syrup & the cardamon brought this dish together…my mouth is watering while thinking about it again, enough said. YUM!

  1. Preheat oven to 350degrees
  2. In a large bowl combine: 2C whole wheat flour, 1t baking soda, 1.5t baking powder, 2t ground cinnamon, 1t ground cardamon & 1/2t salt – stir
  3. After stirring add in: 1/2C Earth Balance Original natural buttery spread, 1.5C brown sugar, 1C plain applesauce, 1t minced ginger, 1/2C fresh OJ & 1/2C water
  4. Stir until all is mixed thoroughly, then fold in 2C shredded carrots
  5. Spray two 9″ pans with cooking oil & split batter – bake for 25-45minutes or until toothpick comes out clean (mine took 25)

While cakes are cooling make the TWO types of icing…

  1. In a small bowl blend: 1t minced ginger, 1/2C pureed pineapple & 1.5C powdered sugar – beat until smooth consistency 
  2. In another bowl blend: 1/4C maple syrup & 1C powdered sugar – beat until smooth

To serve place the first layer of the cake on a serving dish, spread pineapple ginger filling on top. Then layer with second cake & spread maple glaze on top. Sprinkle with shredded carrots & slice up to serve!

P.S. I also tricked both my pops & bro to think my tofu stuffed shells were actually ricotta stuffed shells – they bought it! So get on it, switch it up & try it out!!

Nutritional Info Per Slice (Makes 12 Slices): 390 calories – 8 grams of fat – 79 carbs – 4 grams of protein…and a slice is worth every calorie!

For ingredient list & original recipe continue reading…

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