Raw Pistachio Macaroons
Gluten Free; Raw; Makes 50
I made these for a potluck over the weekend, and everyone LOVED these. So much that I had a lot of requests for it, so I hope you enjoy! These are super easy and great for potlucks or just to impress your friends. Hope you enjoy!
3 cups raw pistachios
3 tablespoons coconut flakes (plus extra for garnish)
2/3 cup melted coconut oil
2/3 cup agave
1/4 teaspoon salt
1. Clean the pistachios from their outer shell, in a food processor blend them into flour.
2. Mix everything in a big bowl using a spatula. In a shallow bowl, place the extra coconut flakes (about 1/2 cup). Roll into 1 inch balls and roll in the extra coconut flakes, put in the fridge for 24 hours.
3. Serve garnished with coconut flakes and fresh fruits.
RecipesUS
Showing posts with label Pistachio. Show all posts
Showing posts with label Pistachio. Show all posts
Thursday, January 31, 2013
Monday, September 24, 2012
A Nutty Kind of Pesto
A Nutty Kind of Pesto
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Vegan
This is the adapted pesto recipe that I put with The Sweet Potato Chickpea Salad. I call it kind of nutty, since I 3 different kind of nuts. I didn't have hemp nuts on hand, so I substituted pine nuts. I used olive oil, but you can always use vegetable broth if you are watching your oils....
Ingredients:
2 large cups of basil leaves
1/8 cup cashews
1/8 cup pistachios
1/8 cup pine nuts
1/4 cup nutritional yeast
1 clove of garlic
1 T lemon juice
3 Tablespoons olive oil (you may need more)
salt, pepper, and crushed red pepper to taste
Instructions:
Combine the first 6 ingredients (basil through lemon juice) in a food processor and process until fully blended. Slowly add olive oil until the desired consistency is reached. Add salt, crushed red pepper and pepper to taste. Use immediately or chill until ready to use. Enjoy!
Thursday, May 24, 2012
Spaghetti Squash with Orange Gremolata
Spaghetti Squash with Orange Gremolata
Serves 4; Vegan; 30 minutes or fewer; Gluten Free
In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....
Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped
1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.
2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.
3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.
Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.
Found in Vegetarian Times-November/December 2008
Serves 4; Vegan; 30 minutes or fewer; Gluten Free
In light of fall being here, I found some great recipes for the varieties of squash... Here is one of them. For a show stopper, I use the squash as the serving dish....
Gremolata, an Italian condiment made from lemon zest, parsley, and garlic gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.
1/4 cup finely chopped red onion
1/4 cup balsamic vinegar
1 large spaghetti squash (3 1/2 lb.)
1/3 cup finely chopped parsley leaves
2 tablespoons olive oil
2 cloves of garlic, minced (2 teaspoons)
1 teaspoon brown sugar
1/2 teaspoon grated orange zest
1/2 teaspoon salt
1/3 cup roasted, unsalted pistachios, shelled and chopped
1.) Toss red onion and balsamic vinegar in a small bowl. Let stand 10 minutes.
2.) Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 to 9 minutes more, or until squash gives sightly when pressed. (Cooking time will vary according to your microwave's wattage.) Cool 10 minutes.
3.) Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.
4.) Half squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with a fork into a large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.
Per serving: 212 cal.; 4 grams of prot.; 12.5 grams total fat (1.5 grams sat. fat); 24 grams of carbs.; 0 mg chol.; 488 mg sod.; 5 grams of fiber; 11 grams of sugars.
Found in Vegetarian Times-November/December 2008
Thursday, May 17, 2012
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4
This is great to use as a stuffing for bell peppers or tomatoes....
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle still releasing flavor)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
Vegan; Serves 4
This is great to use as a stuffing for bell peppers or tomatoes....
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle still releasing flavor)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
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