Cocomama and I are bringing some Umami to your face.

What? You say you’ve never had Umami straight to the face before? Well, all of that is about to change. And you’re welcome.

Meet Miso. Your new Umami Best Friend.

Photo Credit: Catherine Rulli

Which brings me to one of my all time favorite meals – and it just happens to be a Cocomama 15 min meal as well:

Miso Rice Bowls!

- – - – - – - – - – - – - – - – - – - – -

THE DEETS… Sparknoted:

* MISO = a fermented food  loaded with protein and probiotics.

* Umami (oo-mä-mee) = The fifth basic taste (up there with sweet, sour, salty, and bitter). It’s super savory, buttery, rich, earthy and just plain awesome.

* Here’s the recipe… straight from the Cocomama blog!!

Miso Rice Bowl Base

1 c rice, cooked
1 tbsp miso
1 tbsp lukewarm water

For fastest prep, cook your rice in advance to save time.

1. Grab a big bowl (you’ll need it) and add in 1 cup of warm cooked rice.
2. In a separate bowl, mix miso with lukewarm water to dilute the paste down to a sauce-like texture.
3. Pour sauce over rice and stir until rice is thoroughly coated with the miso.
4. Get creative with your toppings. You really can’t go wrong with your favorite veggies and proteins. Ideas include: leafy greens, squash, edamame, Brussels sprouts, onions, mushrooms, beans, eggs, tofu, chicken or fish.

- – - – - – - – - – - – - – - – - – - – -

If you wanna wow your friends (and your own taste buds) with a complex dish that boasts a bold depth of flavor and leaves your guests guessing… “oh my, what exactly am I tasting that makes this bite so delectable?” Just keep adding that Miso.

- – - – - – - – - – - – - – - – - – - – -

Let’s take it to the Blogs -

- Specializing in all things plants and whole foods, I had to give Umami Girl a shout out in this post!!

- Love how 4seasonsoffood mixes up her miso bowl with quinoa… and peanut butter!

- And another love shout out to how ZestyVegan and DevourBakery makes their miso bowls with noodles… and tahini!

- Cauldronsandcupcakes soupifys her miso bowl and describes her dish perfectly: “self nurture in a bowl”.

- The Naked Kitchen turns her bowl into a salad a brussel sprouts!

- – - – - – - – - – - – - – - – - – - – - – -

So, how do you Umami??

You’re about to get Cocomama’ed… Prepare yourself.

I know you’ve been missing Cocomama and I getting our healthy, mostly gluten free, and 100% tasty cook on (yes? YES.) But fret no more my friends… because Cocomama Gets Cookin’ is back.

oh yeah, you SO wanna know what we’re up to with these beans… don’t ya??

Weeks of recipe swaps, plenty of tastings and a full day of chopping and blending in the kitchen later… and we have four, that’s right FOUR, super delish cooking vids lined up for you.

Excited?!?!! Here’s a tease for what’s coming your way over the next few weeks: Cocomama and I battle it out over a favorite dip, redefine a traditional movie theater treat, whip up a hearty and delish meal in just 15 mins, and take a break over our new favorite coffee alternative.

While we wait for the hotly anticipated release of Cocomama Get’s Cookin’ (yes, I’m generating my own buzz here… is it working??), take a stroll down Cocomama memory lane with me.

- – - – - – - – - – - – -

Starbucks ain’t got nothing on Cocomama‘s version of Mocha Peppermint… brownie bite style.

- – - – - – -

Get your very own case of the latke belly with Cocomama‘s irresistible veggie latkes!

- – - – - – -

Want to sip your way back to the Holidays? Cocomama‘s Faux nog can take care of that.

- – - – - – -

Need a dose of Halloween? Cocomama cooks up a mini state of happy with our Pumpkin Pielets.

- – - – - – -

Let’s take it to the Blogs - 

- GFBostonGirl whips up her own version of moist, dense, bean brownies… this time, with black beans!

- Snack-face gives egg nog a twist by making it healthy… and turning it into French Toast!

- HealthySmoothieHQ makes pumpkin pie in a glass!

- Jules Gluten Free mixes up her Veggie Latkes by adding spaghetti squash… LOVE!

- And of course, Cocomama has all the vids and reads over on her blog!!

- – - – - – - – - – - – - – -

What Cocomama Recipes have you tried and loved??

Peppermint Mocha (Garbanzo Bean) Brownie Bites!

As if Peppermint and Mocha weren’t enough, I went ahead and threw Garbanzo Beans into the mix. Yeah, I went there. And it’s awesome.

Look at you adding mint and getting all fancy and what not.

(Recipe Below)

Let’s break down why these Peppermint Mocha Brownie Bites (aka Bangin’ Blender Bean Brownie bites) are so amazing.

1) The taste is a clear winner (it’s hard to go wrong with the trifecta of Mint, Espresso, and Chocolate… amiright?!??) Cocomama goes so far as to describe these three as a SUPER power. Now, that’s a belief I can get behind.

2) There are beans, BEANS, in these brownies!! Taste wise, garbanzo beans give an extremely dense, rich and creamy texture to the brownies. Nutritionally, Garbanzo beans add extra nutrients, protein and fiber to your typical dessert. And did we mention the beans replace all, ALL, flour in the recipe. So nom on my GF friends.

3) Did I mention that the frosting on top is thick, decedent, and entirely vegan? It get’s its velvety smooth texture from cashews and coconut.

4) The final hooray?? All of this, and I’m talking everything, is whipped up in the blender. Practically no mess and ya done. Brownies. Boom.

5) Not to mention… isn’t this jus THE PERFECT holiday treat! So Merry Christmas and Happy Holidays and go enjoy some Peppermint Mocha (Garbanzo Bean) Brownie Bites!!

The Recipe:

Peppermint Mocha Brownies (The 5 B’s: Bangin’ Blender Bean Brownie Bites)

Brownie:
1 ¼ cup Medjool dates, pitted, soaked and drained (about 15)
¼ cup water
9 tbsp raw cocoa
¼ cup agave syrup
¼ cup coconut oil, soft, not liquid
1 can garbanzo beans, drained
4 eggs
½ tsp baking powder
2 tbsp espresso, ground fine

1. Preheat oven to 350 degrees
2. Blend dates and ¼ water on high until it becomes a paste
3. Add eggs, cocoa, agave, coconut oil, baking powder, cinnamon and espresso; blend until smooth
4. Add garbanzo beans; mix on high until entire mixture is well incorporated, thick and smooth
5. Evenly distribute mixture into mini muffin tins (fills 30-32)
6. Bake for 10-12 minutes (until it passes the toothpick test); remove and cool on a wire rack

Icing:
½ cup coconut milk beverage (So Delicious brand, or other milk alternative)
¼ cup + 2 tbsp coconut oil
½ cup cashews, soaked (2 hours+ ideal)
3 Medjool dates, pitted
2 tbsp agave
¾ tsp peppermint oil

1. Place all ingredients into a blender
2. Mix on high until well incorporated; may need to stop a couple of times and stir to promote even blending

Place icing in fridge to chill and firm. Once brownie bites are completely cool, ice each once and garnish with pieces of fresh mint leaves. Store in fridge.

Makes 30-32

These brownie bites are gluten-free, dairy-free and soy-free.

We’re two Ladies Lovin’ Latkes!

I have an embarrassing confession… I got a case of the latke belly. And I’m blaming Cocomama. If it wasn’t for her over the top additive bites of Latke heaven, I never would have nibbled myself into this situation.

But I mean come on… Can you blame me??

Yet, at eight cups of pure veggie… anyone can afford to get a case of the latke belly. So that’s how I find myself today, post Latke belly, digging in for round two.

That’s right – Each batch has 8 whopping cups of Beets, Sweet Potatoes and Parsnips.

Traditional Latke’s boast potatoes, but Cocomama and I couldn’t stop there… so we took it up 3 notches with beets, sweet potatoes annnnnnd parsnips. So now let’s play… Fun Root Veg Facts with Cocomama -

• Beets are high in potassium and fiber
• Sweet potatoes are a top source of beta carotene and have a low glycemic level
• Parsnips, a relative of carrots and celery, are rich in vitamins C and K

And did we mention the garlic? (5 cloves!!) and Onions! (A full one!!) Oh my. Not only was I walking around with a latke belly, but I absolutely reeked.. And I loved every single minute of it. (hey, MSNBC said onion breath wards off cancer. So there.)

So whether you want to test out a new Latke (with an enhanced nutritional profile) for the Holidays, or my description of  latke belly with garlic breath intrigued you… enjoy.

Recipe: 3 Veggie Latkes

1 large sweet potato, peeled

2 medium beets, peeled

1 parsnip, peeled

1 medium onion, chopped

**There should be a total of 8 cups veggies**

2/3 cup gluten-free all-purpose flour

3 eggs

4-5 cloves garlic, minced

1 tsp salt

1 tsp pepper

Olive oil, for frying

 

1. Use a box grater (or food processor) to shred sweet potato, beets and parsnip.

2. Transfer to a large mixing bowl

3. Add onions and flour

4. Combine veggies and flour

5. In a small bowl, whisk eggs with pressed cloves of garlic, salt and pepper

5. Pour egg mixture over floured vegetables

6. Combine until thoroughly blended

7. Heat a large pan over medium heat

8. Add olive oil; about ½” up the sides of the pan.

9. Scoop out vegetable mixture with a large spoon or ¼ cup and press flat

10. Drop patties into the oil, and fry for 4-6 minutes per side, or until golden brown on both sides (if veggies start to separate when you flip, give it some more time to cook)

11. Transfer to a paper towel-lined plate

Serve with applesauce, sour cream, tofu cream or plain greek yogurt.

 

Wanna have more fun with your latkes? Check out BlissTree’s great compilation of 7 non-traditional latkes! (I am so excited to try the cauliflower sweet potato ones!!)

Let us know what you think of our 3 veggie latke, and share your own twist as well!

Impress your guests and your taste buds w/ – Chai Spice Chutney

I love me some good wow factor, and boy does this chutney provide! Slather it on anything… and I mean just about anything… and it becomes chairiffic.

Warning: This Chai Spice Chutney will quickly become an obsession. Ice Cream? Oatmeal? Baked apples? Fish? Tofu? Chicken? Yup… I have slathered this spicy concoction on them all. And it was delicious. But my favorite way to enjoy Chai Spice Chutney? Straight outa the jar!! Oh, and the ginger and spices are all amazingly good for you as well. Tasty and healthy – Boom.

Chai Spice Chutney:
1 1/2 cups dates (pitter, soaked in luke warm water for 10 mins)
1/4 cup Ginger (minced or grated)
Nutmeg (1 Tb/ to taste)
Cinnamon (1 Tb/ to taste)
Vanilla (2 Tb/ to taste)

A mini state of happy: Pumpkin Pie-lets w/ Cocomama!

Definition: PIE-LET (pahy-let)

noun

1.      A yummy little treat.

2.      A tiny bite of scrumptiousness.

3.      A mini state of happy.

Yeah. You’re gonna want in on this.

 

For your own mini state of happy, check out the full recipe details below. (There are a few steps to this one… but it’s worth it, I promise.) Need more convincing?? Cocomama professes her love for the Pumpkin as well.

 

- RAW NUT CRUST -

2 ¼ cups nut flour

1 tbsp date paste

1 tbsp coconut oil, softened

1 tsp sea salt

2 tbsp pure maple syrup

5-6 cubes crystallized ginger (about ¼ c) (optional)

Place all ingredients above in food processor. Process until well blended. Press into individual dishes, about ½ inch thick. Chill 1 hour before adding topping. Makes 4-5 pie-lets.

 

- PUMPKIN FILLING -

1 can pumpkin puree

2/3 cup light coconut milk (or milk of choice)

½ cup Irish moss puree, soaked and blended *

2 tbsp coconut oil

4 dates, pitted and soaked

¼ c + 1 tbsp maple syrup

1 tbsp + 1tsp vanilla extract

3 tbsp mesquite (optional)

1 ½ tsp cinnamon

½ tsp ginger powder

½ tsp allspice

½ tsp nutmeg

½ tsp cloves

½ tsp sea salt

Add pumpkin, light coconut milk, Irish moss puree, coconut oil and dates into blender.  Blend on high for 30-60 seconds. Add maple syrup, vanilla, spices, mesquite and sea salt. Blend until well incorporated. Pour on top of nut crust base. Chill for 1-2 hours before serving. Garnish with pumpkin seed brittle, cocoa nibs or cinnamon.

And since we’re talking Pumpkin… Here’s some more love for the orange gourd from Healthy Revelations.

 

- Pumpkin Seed Brittle - 

For full Pumpkin Seed Brittle Glory, check out this post – Cocomama’s Pumpkin Seed Brittle.

 

Up next for my Pumpkin Obsession: This intriguing Pumpkin Vanilla smoothie from Read Breathe. Or this Pumpkin Spice Protein Smoothie from Paleo Simplified. Better yet – I’ll just make both

 

What’s your favorite Pumpkin Recipe?

 

Pumpkin Seed Brittle – w/ Cocomama!

Warning: These Pumpkin seeds are dangerously addictive. As in – we made three batches and hardly had any left to film because we kept eating them straight from the oven addictive. But, when a 1/4 cup of pumpkin seeds provide you with 28% recommended daily value of Iron, it’s okay to become an addict.

 

 

Wanna make your own Brittlicious Pumpkin Seeds? Check out the recipe below.

Pumpkin Seed Brittle

1/2 c raw pumpkin seeds (no shells)

1 tbsp pure maple syrup

1 tsp cinnamon

1/4 tsp sea salt

Preheat oven to 300-degrees. In a medium bowl, combine seeds, syrup, cinnamon and salt. Once all seeds are coated, spread mixture onto a foil-covered baking sheet. Bake on 300 for 12-minutes.

 

And here’s Cocomama’s opinion on our Pumpkin Brittle!

 

What do you guys think – any suggestions for our next batch?