agave nectar, oat
coconut milk, olive oil
“Lauren has put together a very informative and appealing book that anyone who loves creative, healthy cuisine will love whether you can or cannot do wheat and dairy. A broad range of recipes from simple and earthy to sexy and decadent!”
EXECUTIVE CHEF OF MILLENNIUM RESTAURANT
Summer Fruit Crisp I look forward to summer fruits all year long. Who doesn’t like warm fruit with a crumbly topping with vanilla ice “cream”? Yields: 1 (9x12) pan or 2 quart round soufflé dish-serves 6-10 people Filling: 3 pounds of stone fruit (nectarines, peaches, apricots, plums), 1 inch slices ½ cup agave nectar 1 teaspoon real vanilla extract zest and juice of 1 lemon 1 teaspoon tapioca starch or 2 Tablespoons oat or barley flour Topping: 1 cup oat or barley flour, sifted ½ cup date sugar or maple sugar or sucanat 1 stick vegan Earth Balance, cold or frozen and diced zest of one lemon 1 teaspoon vanilla powder, optional ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cinnamon ½ cup chopped nuts (walnuts, pecans, almonds) ½ cup old fashioned rolled oats (not quick cooking) Preheat oven to 350 degrees. Wash lemons and fruit with vegetable wash. Do you know how many people have handled that fruit? Trust me, you don’t want to know…just wash it and rinse well with cold water! Slice fruit and put in a large bowl and add the rest of the filling ingredients to the fruit, stir well. Pour into a 9x12 glass baking dish or a 2 quart round soufflé dish or something equivalent-it can be a different shape, but the same size. Set fruit aside. For the topping, place all ingredients into a food processor with the s blade, and pulse until it is crumbly and the size of cherries. This can also be done with a pastry cutter in a bowl. Pour evenly over fruit and bake for approximately 30 minutes or until the topping is golden brown and fruit is bubbling. This must be cooled for 1 hour. Prepare ahead of time and freeze then bake later. Increase baking time if frozen to approximately 1 hour.
About the Author Graduating from the California Culinary Academy Lauren embarked on a culinary career which led her to being a Pastry Chef. Some of the places she worked include: La Folie Restaurant, Hyatt Resorts, Marriott Resorts, Fairmont Hotel, Bally’s Hotel and Casino, Wente Brother’s Winery, San Francisco Chronicle and Veggie Life Magazine. She went onto teach culinary school in California after working on the East Coast and Switzerland. She returned to college to earn a Psychology degree. Lauren developed food allergies and converted, created and tested recipes without wheat, dairy and refined sugar using familiar, healthy ingredients including: Coconut/ Almond Milk, Oat Flour, Grapeseed/Olive Oils, vegan Earth Balance, Agave and Maple Syrup, and offers alternatives for these ingredients. Recipes include: Chili, Meatballs, Bourguignon, Stroganoff, Meatloaf, Mashed Potatoes, Cream Sauce, Pot Pie, Fried Chicken, and many desserts including: Pudding, Ice Cream, Cakes, Cheesecake, Buttercream, Cookies, Cream Puffs and Chocolate Truffles! In addition, a few of her favorite recipes such as: Lemonade, Sautéed Rainbow Chard, Roasted Carrots and Parsnips, Hummus and Raspberry Sauce. Some delicious Vegan recipes included are: Breads, Mushroom Pot Pie, Vegetables, Beverages, Cakes, Cookies, Pies and more! Her writing style has clear directions and is educational, beyond cooking, with glimpses into her personality and life. Inspired recipes from her family to famous chefs, helpful hints, ingredient information, resources and websites including her own blog site all contribute to a valuable resource for everyone with food allergies, sensitivities, limited diets and everyone else who is seeking something new!