The Yogi Within Blog

Dairy Free & Gluten Free "Cheesy" Popovers

2/27/2014

Ingredients

3 Eggs
2 cups sour tapioca starch
1/2 cup vegetable oil
1 cup unsweetened plain almond milk
1 cup nutritional yeast (for cheese flavoring)
1 pinch salt

Method

Preheat oven to 350 degrees
Meanwhile, combine all ingredients in a blender and mix until even and smooth
Pour mixture in to medium muffin tins and bake for 25 to 30 minutes
Let cool for 5 minutes before serving

Prep + Cook Time: 40 minutes
Servings: 12 Popovers
Dietary: Gluten free, sugar free, dairy free, vegetarian
Inspiration: Reel Club's Parmesan Popovers

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Poached Eggs over Sweet Potato & Raisin Hash

2/25/2014

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Ingredients

1 1/2 tbsp coconut oil
2 cups shredded sweet potato
2 tbsp chopped red onion
1/4 cup raisins
4 eggs
4 cups boiling water
2 pinches of nutmeg
salt & pepper for seasoning
2 souffle dishes

Method

Preheat oven to 400 degrees Fahrenheit. Meanwhile begin to heat 1/2 tbsp of coconut oil on a nonstick frying pan.
Sautee red onions in frying pan until they begin to soften and brown, then add salt, pepper, and nutmeg and stir.
Add shredded sweet potato to the frying pan mixture and begin to stir. Allow the mixture to cook until potatoes begin to slightly yellow.
Meanwhile, use remaining coconut oil to lubricate the insides of each souffle dish. Then transfer the frying pan contents to the dishes, dividing equally.
Divide raisins evenly and stir in to each dish with potatoes and red onions.
Place the dishes in a deep baking pan and fill with the boiling water until it reaches halfway up the side of the dishes.
Set the dishes in to the oven and bake for 10-15 minutes or until egg begins to turn white.
Serve warm, may garnish with parsley.

Prep + Cook Time: 25 Minutes
Servings: 2
Dietary: Gluten Free, Vegetarian, Sugar Conscious, Dairy Free

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Vegan Bean Soft Tacos

2/25/2014

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Ingredients

2 soft corn tortillas
2 cups cooked kidney beans (still warm)
1 cup chopped massaged (with EVOO) kale
1 cup chopped red bell pepper
1/4 cup chopped green onion
1 wedge of lemon
1 wedge of lime
2 tbsp fresh cilantro
1 tsp chili powder
1 tsp cumin
salt & pepper to taste

Method

Heat tortillas in oven or microwave until soft and warm. Meanwhile, place cooked kidney beans in a bowl and sprinkle with chili powder, cumin, and a dash of salt and pepper. Using a potato masher, begin to mash beans until a spreadable consistency.
Spread mashed seasoned beans on to each warmed corn tortilla and top both with massaged kale, red bell pepper, and green onion.
Spritz juice from lemon and lime wedges over each taco, seasoning with salt as needed.
Garnish with cilantro and enjoy!

Prep + Cook Time: 15 Minutes
Servings: 1
Dietary: Sugar Conscious, Dairy Free, Gluten Free, Vegan

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Dairy Free Cheesy Sweet Potato "Skillet"

2/10/2014

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Ingredients:

1 Large Sweet Potato, peeled and cut in to 1 inch cubes
1/2 Red Bell Pepper, cut in to 1 inch cubes
3/4 cup sliced mushrooms of your choice
2 Eggs
2 tbsp Coconut Oil
2 tbsp Nutritional Yeast (not active dry yeast)
Salt and Pepper to taste

Method:

In a large sauce pan, melt coconut oil and stir in all vegetables. Continue to cook on medium heat until the mushrooms and bell peppers begin to visibly soften. Meanwhile, preheat oven to 400 degrees Fahrenheit.
Line a deep dish baking pay with parchment paper. Pour stove top mixture in to pan and sprinkle with Nutritional Yeast and salt and pepper to taste. Stir mixture before placing it in the oven for 20 minutes. While baking, make sure to stir at least twice.
Meanwhile, heat small non-stick sauce pan on stove top. Prepare a fried eggs as desired, my preference is over easy.
Transfer oven-baked vegetables to 2 serving bowls and place cooked egg on top. You may add more nutritional yeast or salt and pepper as desired. Serve warm and enjoy!

Serves 2 People
Gluten Free, Dairy Free, Sugar Free

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Dairy Free & Gluten Free "Cheesy" Popovers

Poached Eggs over Sweet Potato & Raisin Hash

Vegan Bean Soft Tacos

Dairy Free Cheesy Sweet Potato "Skillet"

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