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Spiralized Apple Tartlets

· Natalie 9 Comments

My new toy right now is a spiralizer, so I’ve pretty much been spiralizing everything in sight.

Following my spiral theme, I made these fresh, fun Spiralized Apple Tartlets. These little tartlets are simple, raw, and fall-inspired, with apples and cinnamon inside and out . The crust is a sticky-sweet combination of dates and dried apples, with a, fuji-noodle filling and even more cinnamon. It’s fall now, so I don’t feel bad about going a little cinnamon crazy.

No spiralizer? If you don’t have a spiralizer, don’t quit reading. Believe it or not, apples, cinnamon, and coconut sugar still taste phenomenal together even if the apples aren’t shaped like spaghetti. Just dice them up and go along with me.

Juicify [jew-suh-fie] v. To add sugar to fruit and allow it to rest until the fruit releases sugars and everything melds together and gets all juicy and sweet and tender and enticing and…mmm

I think Mr. Webster should consider it 🙂

In this recipe, I let the apples juicify overnight. After a night of sugar-coated chilling, the apples were as soft and sweet as cooked apples, but with a fresher more balanced flavor. Fall perfection!

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Spiralized Apple Tartlets

★★★★ 4 from 1 review
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 3 1x
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Ingredients

Scale
  • CRUST
  • 1 cup dried apple slices
  • 1/2 cup pitted medjool dates
  • 1/2 tsp cinnamon
  • FILLING
  • 1 apple (or diced, spiralized)
  • 2 tbsps coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Process the dried apples in the food processor until they are in small pieces.
  2. Add the dates and cinnamon and process until it forms a ball.
  3. Press the dough into 3 tartlet pans (or muffin tins) lined with plastic wrap for easy removal.
  4. Refrigerate.
  5. Toss the apple noodles with the coconut sugar and cinnamon.
  6. Refrigerate overnight for proper juicification.
  7. The next day, assemble the tarts and enjoy.

Fat-Free Gluten-Free Tortillas

· Natalie 26 Comments

UPDATE: I have recreated these tortillas, new recipe here! The new version is easier to work with, more flexible, tastes better, and doesn’t require potato starch.

Tortillas are so simple, yet so perfect. I really wanted an easy, fat-free, gluten-free tortilla recipe without an array of ingredients like tapioca starch or guar gum or xanthan gum. After a bit of experimentation, I’ve come up with one that I love. These tortillas use brown rice flour instead of wheat flour, and potato starch as the “glue”. Since there is no gluten, something has to hold it all together.

Potato flour, not potato starch: There is a difference. Potato flour is made from cooked potatoes, that are dried and ground into a fine flour. It contains both the flesh and peel of the potato. Potato starch is made from peeled, uncooked, dried, ground-up potatoes. Since it has been cooked, potato flour has more potato flavor and absorbs more water. I used Bob’s Red Mill potato flour because the only ingredient is potato, and that is lovely.

What now? Once you have a fresh batch of these in your fridge, the sky’s the limit. There are tons of delicious things you can make from a simple tortilla. And if you aren’t full of ideas like me, don’t worry I have some recipes coming up featuring them. Here are just a few ideas to get you started:

  • Quesadillas
  • Veggie wraps
  • Burritos
  • Toast them to make chips
  • Or sprinkle them with coconut sugar and cinnamon, then toast them into chips

A tortilla-making video too:

Fat-Free Gluten-Free Tortillas

Makes 4

1 cup brown rice flour

1/4 cup potato flour

3/4 cup water

Optional: 1/2 tsp salt

  1. Combine everything in a large bowl. Knead it together with your hands until it forms a cohesive ball of dough. If it is too dry, add a little more water.
  2. Separate the dough into 4 equal-sized balls.
  3. Roll each ball out until it is quite thin and about 6″ in diameter. It works best to roll them in between 2 sheets of wax paper or plastic wrap.
  4. Heat up a large non-stick skillet. Reduce the heat to medium and place a tortilla in the pan.
  5. Let it cook for about 2 minutes on the first side. Check the underside. Small, light brown flecks should be starting to appear. If so, flip it.
  6. Cook for about 1 minute on the second side.
  7. Remove from the heat. Repeat for the rest of the batch.
  8. Use immediately, or let them cool, then store in the fridge.

Ocean Cups

· Natalie Leave a Comment

I’m keeping up the blueberry theme this week without even trying.

This is a recipe I have wanted to make for a long time, ever since I made the Vegan Dirt Cups. But as soon as the idea popped into my head, starfruit was no where to be found. I’m not sure if starfruit has a season (or when it may be), but I finally spotted these yellow gems in the produce section this week and was pretty darn excited!

Sand, blueberries, and starfish! There is a layer of sweet sand, followed by blueberry water, and adorned with a fruity starfish on top. The blueberry water is more blue in name than in actual color. Blueberries quickly become purpleberries once blended, but these cups are beautifully beachy nonetheless.

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Ocean Cups

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Yield: 3 1x
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Ingredients

Scale
  • SAND
  • 1/2 cup rolled oats
  • 1 tbsp coconut nectar
  • WATER
  • 1 cup non-dairy milk
  • 1 1/4 cup blueberries
  • 2 tbsps sweetener of choice (preferably light in color)
  • 3 tbsps white chia seeds (white for color purposes)
  • 1 starfruit (sliced)

Instructions

  1. Grind the oats in a food processor or blender.
  2. In a bowl, mix the oats and agave nectar together with a fork until the texture is crumbly. Set aside.
  3. Blend 3/4 cup of the blueberries with the milk, sweetener, and chia seeds on high until smooth. Stir in the remaining 1/2 cup of blueberries. Set in the fridge for 1 hour to thicken.
  4. Assemble the cups, starting with sand, then water, then starfish.

Raw Vegan Thousand Island Dressing

· Natalie Leave a Comment

Raw Vegan Thousand Island Dressing - FeastingonFruit.com

Maybe you know this, maybe you don’t, but I’ve been making recipe videos lately. Ever since I embarked on this raw till 4 thing, I’ve been cooking more savory meals, so of course I wanted to share them. Since savory meals aren’t my usual style, I decided to share them in a different medium: videos!

These recipes are more informal, with lots of options to make the ideas your own. They are always vegan, low in fat, and deliciously carb-filled. There is a link in the top menu bar to my Videos page, or you can subscribe to my Youtube channel. There’s the occasional sweet recipe video, and a few where I awkwardly chat about stuff, too. Just wanted to give you a heads-up so you’re not missing out on the savory cinematic goodness.

Raw Vegan Thousand Island Dressing - FeastingonFruit.comRaw Vegan Thousand Island Dressing - FeastingonFruit.com

I’ve been obsessed with my LFRV Ranch Dressing for a while now. But recently I wanted to switch it up, so I came up with this LFRV Thousand Island Dressing.

Raw Vegan Thousand Island Dressing - FeastingonFruit.com

This dressing has a lot going on: It’s acidic and a little tangy from the tomato and lemon. Subtly sweet from the dates. Crunchy from the celery and onion. And creamy from the cauliflower.

Oh, and this one is even non-vegan dad approved.

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Thousand Island Dressing + Videos

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
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Ingredients

Scale
  • 3–4 large Roma tomatoes
  • 1 cup cauliflower florets
  • Juice of 1 lemon
  • 1/2 clove of garlic (optional)
  • 5–6 pitted medjool dates
  • Salt to taste (optional)
  • 1/2 cup water
  • 2 tbsps finely diced celery
  • 1 tbsp finely diced red onion

Instructions

  1. Blend the tomatoes, cauliflower, garlic, dates, salt (if using), and water on high until very smooth. It’s pretty thick, so you can adjust the water to your desired consistency.
  2. Add the celery and red onion, and pulse or blend briefly to combine.
  3. Keep in the fridge.

Raw Vegan Thousand Island Dressing - FeastingonFruit.com

Fudge Thumbprint Cookies

· Natalie 2 Comments

Thanks to everyone who has bought my book so far. If you haven’t, check it out here.

In other news, I think I may have broken my nose, and I don’t even have a good fight story to tell. I was lying on the ground reading a book with my iPad upright on my chest. Somehow I managed to let go of it, and it fell forward onto my face and hit the bridge of my nose. Could that story be any more pathetic? Since Episkey didn’t work for me, I guess I will just have to wait for it to heal. Whoever said reading wasn’t dangerous was wrong.

Fortunately I don’t need my nose to make cookies, just my hands (and mouth for tasting). Since these cookies don’t go in the oven, I don’t even need my sense of smell to know when they’re done. But I can, in fact, smell just fine.

Fudge Thumbprint Cookies

Makes 8-10 cookies

1 cup buckwheat

1/4 tsp salt (optional)

1/3 cup agave nectar

2-3 tbsps water

Fudge Filling

1 cup pitted dates

2/3 cup non-dairy milk

2 tbsps cacao powder

  1. Grind the buckwheat in the food processor.
  2. Add the salt (if using) and agave nectar. Add the water slowly while the machine is running. Process until the dough sticks together. It won’t necessarily form a ball on its own, but it should stick together when squeezed. Add more water if needed.
  3. Roll 8-10 balls, and flatten them into thick (1/2″ or so) cookies. Make a deep depression in the middle of each cookie with your thumb (hence the name), or a spoon, cup, jar, etc.
  4. To make the filling, blend all the ingredients until smooth.
  5. Spoon about 1 teaspoon of the filling onto each cookie. You will have extra.
  6. Dehydrate for 4-6 hours.