Tag Archives: Recipes

Easy No Cook Layered (N)ice-Cream Pie with Nut Crust Recipe (Vegan, Dairy-Free, Gluten-Free)

November 23, 2014 Leigh

This super easy no cook recipe can be made well in advance of any gathering, or just made to enjoy a slice at a time straight from the freezer. It’s also a great alternative to the parade of traditional office birthday cakes. It has a gluten-free nut crust that may be enjoyed by almost everyone, which is also why it’s written with dairy-free ice cream. It can easily be made with traditional dairy… but in this way vegans, allergy sufferers, and the lactose intolerant may happily partake. For this occasion, I used pint sizes of coconut milk “ice-cream”. (A mint chocolate chip pint was used here for the bottom layer, chocolate for the middle layer with the cherries, and coconut for the top layer with the chocolate chunks.) It’s richer than the almond milk variety (which is also tasty), and it always surprises people when I tell them it’s dairy-free. Previously, I’ve even used a gallon sized regular Neapolitan ice-cream and just split up the colors for the layers. You can use whatever you have left in the freezer or even add more layers! Add multiple kinds of nuts, chips, or chunks… whatever is in your pantry. For this recipe, no rules are just right!

Ingredients:

3 cups pecans (or pistachios, walnuts, macadamia nuts…)
10 tablespoons extra-virgin coconut oil (or regular butter, dairy-free butter…)
1 tablespoon turbinado sugar (or coconut sugar, brown sugar…)
1 teaspoon cinnamon
1 bag frozen sweet pitted cherries (or pitted fresh, 15 oz can in sugar syrup…)
1 bag vegan dark chocolate mini-chunks (or dairy-free, traditional chocolate chips…)
3 flavors/pints (here I used mint chocolate chip, chocolate, and coconut) dairy-free coconut milk “ice-cream” (or almond milk, soy milk, sugar-free, dairy milk ice cream…)

Instructions:

Place the cherries in a strainer over a bowl, and set aside to drain. (The leftover cherry juice makes a great sweetener so you can add more greens to a smoothie!) Place the pecans in a quart size freezer bag (because it’s stronger than sandwich bags) and break them up using a kitchen-mallet/meat-tenderizer. It’s so much more fun than chopping! Microwave the coconut oil in a glass bowl just until it softens. (Extra-virgin coconut oil is so good for the skin that it can even be found in the vitamin section of Whole Foods as a supplement.) Then add the crushed pecans, sugar, and cinnamon. Mix well, then pour/push into the bottom of a coconut oil “greased” springform pan. Smooth it out evenly with a spatula so that the entire bottom is covered. Place in freezer for at least 30 minutes, or until it feels frozen and solid. During this time, take out the mint chocolate chip to soften it. (Keep in mind that regular ice-cream melts quicker than vegan “ice-cream”, so if using the traditional stuff- take it out later!) When the nut crust is frozen and the quart has melted enough, smooth the “ice-cream” over the crust evenly with a spatula. Freeze the pan and take out the chocolate pint to melt. Spread the chocolate pint on when the previous layer has refrozen solid. Gently push the drained cherries into the “ice-cream” (= chocolate covered cherries). Freeze the pan again, and take out the coconut pint. When everything’s ready, spread on the last layer. Top this with the chocolate chunks & softly press them into the coconut “ice-cream”. Cover it and keep it frozen until it’s almost time for dessert. (Cutting through it is easier if you run the knife under hot water first.) It’s always great to have a stand-by gluten-free vegan desert recipe, so no one has to be left out of the fun. This easy one is a lot of fun to make with kiddos, as it has very little to measure and requires no knives until serving time. Any leftovers can be stored in the freezer and wrapped as individual slices for an occasional sweet-treat! Happy Un-birthday! 🙂 Faithfully Yours,

Leigh

Recipes

Quick & Easy Chocolate Coconut Fondue Recipe (Vegan, Gluten-Free, Dairy-Free)

November 8, 2014 Leigh

This super easy yet delectable fondue recipe takes about 5 minutes to prepare from ingredients you probably already have in your pantry. It can be made last minute just before your guests arrive. It is vegan, gluten-free, and dairy-free so no one has to be left out. (Just be sure to buy or prepare gluten and dairy-free items to dip also.) It’s so quick and tasty that it’s great for a family movie night, and you can make it as healthy or sinful as you like with your choice of foods to dip into it. You might even want to make some just for yourself. The coconut is great for your skin, so it’s less guilt rousing than breaking into that stash of Rocky Road!

Ingredients:

~ 12 oz bag vegan semi-sweet chocolate chips (vegan = no milk fat added, but you can use whatever kind of chocolate chips you have on hand)

~ 2/3 cup coconut cream (from 1 can coconut milk, preferably organic)

Instructions:

There are a variety of chocolate chips to choose from, but the healthiest are the vegan varieties because they omit milk and butter fat (artery clogging and potential allergens). They are just as yummy… seriously. Many well-known companies add cheap sweeteners like corn syrup and milk fat solids to trick your taste buds into believing you’re getting more chocolate than you actually are. But chocolate ingredient labels may be used like “decoder rings” to tell you in advance just how authentic the product really is. Personally, I want to pay for real sugar and real chocolate, and not worry about anyone’s allergies.

Use your favorite brand of canned coconut milk to obtain the cream needed. Some recipes will advise you to refrigerate a can overnight, in order to separate the cream solids, but I’ve found that unnecessary unless you’ve stored it in a hot garage or had it in the trunk of your car. I just open it straight from the pantry and spoon out the thick part, leaving the liquid behind. For this recipe, don’t worry about strict amounts. Adding some liquid or using a few less chips won’t harm the taste (which is good because who can’t help “sampling” the chips before cooking).

Using coconut milk means not needing to bother with a double-boiler. Just use a ceramic or nonstick green pot because it helps dramatically with clean-up. Simply spoon in the coconut cream and stir constantly over low heat. It will liquefy when warmed.

Now add the chocolate, a little at a time, until it has melted down. Keep stirring to the bottom of the pot. It will thicken as all the chips are completely melted and mixed in.

Pour into the bowl of your fondue set. It will stay a thick warm dip so long as you keep a tea-light candle lit under it.

You may use any fruit or baked good you like, but please note that gluten-free is an all or nothing situation. Any glutinous crumbs left in the chocolate will contaminate it for any guests with celiac or wheat allergies. If you’d like to have both types of foods, you would need to separate a small bowl of fondue to keep it safely wheat-free. Although it’s become unfortunately popular to chide those going gluten-free, many are doing so without a choice. Serious health concerns must trump jokes made by uneducated individuals. Taking a little time in order to preserve the safety of a guest is a gracious blessing to anyone with allergies, and that concern is worth far more than any store bought gift.

Fruits such as sliced bananas, grapes, cherries, and strawberries are magnificent when dipped in chocolate and are a great alternative to the higher calorie baked goods. It’s an extra treat to include toasted coconut and chopped nuts to spoon onto the chocolate coated confections. (Just remember to ask your guests about tree nut allergies ahead of time.)

Most grocery stores have a gluten-free section, so it’s easy to include allergy free cookies that are ready-made. You can see two yummy varieties from “Enjoy-Life” pictured here. The brownies were quickly made from a gluten-free mix using shelf-stable “Ener-G Egg-Replacer” (1 egg = 1.5 teaspoons + 2 tablespoons warm water). Aside from being allergy friendly, the best thing about having replacer on hand is not running out of eggs, wondering if they’ve gone bad, or having to clean up potential salmonella germs. There are also many brands of gluten-free cake mix that may be baked successfully with egg-replacer. Just mix it, bake it, and cut it into dippable cubes. Or easier still… ask the bakery what they have available. Bon appétit!

Faithfully Yours,

Leigh

Parties & Tablescapes

Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas

November 3, 2014 Leigh

When I think of fall, images of brightly colored leaves and plump pumpkins immediately fill my mind’s eye. This was the initial inspiration behind this tablescape for Thanksgiving.

I craved more color than is typically seen in fall décor, and so added a tablecloth with a denim background.

The blue color perfectly balanced the orange of my pumpkin topiary crafts that I made for place-card holders.

More color was added with green plates and green crystal votive holders.

Deeply stained wooden bowls and chargers were utilized to reflect nature. Turning some upside down made stable pedestals for serving pieces.

I chose terra cotta to echo the pots of the topiaries and because the covered dishes would better retain the warmth of the meal. Little tassels tied to the handles softened the hard look of the pottery.

Wooden stands added interest and height to the tableware, thereby making the food the centerpiece. Bringing the floral out and the food in, contributed further to my untraditional Tablescape.

The silverware and golden basket weave glasses provided the finishing touches for the table, just as one would finish an outfit with jewelry.

After the salad course was served, the wooden pedestal hosted turkey slices that had been carved in the kitchen. This is a lovely alternative for round tables where the turkey would make up the entire centerpiece otherwise. This way, no one has to look at the carcass for the remainder of the meal, which is a blessing to any vegans who were invited.

This is my healthy quinoa pilaf stuffed patty pan “mini” squash recipe which is Gluten-Free and Dairy-Free so that everyone may happily partake of the meal. Ground meat may also be added to make a complete meal.

This is my quick and easy heart-healthy “shortcut cauli-potatoes” recipe that is also Gluten-Free and Dairy-Free. It’s great year round because it’s so healthy and so fast to prepare.

Happy Thanksgiving!

Faithfully Yours,

Leigh

Recipes

Quinoa Pilaf Stuffed Patty Pan “Mini” Squash Recipe (Healthy, Gluten-Free & Dairy Free)

November 3, 2014 Leigh

Growing up, I would eat any vegetable that my mother said was of the cute “baby” variety. Broccoli became baby trees, Brussel sprouts were baby cabbages, and patty pans renamed baby squashes. Now that I’m an adult, I make those adorable mini squashes into a healthy yet beautiful dish that’s actually really easy to make… it just looks like it took work. It will satisfy the vegans when made this way, as a side dish, but you can add ground meat to the pilaf to make it a complete meal. And as it’s a gluten-free and dairy-free recipe, everyone at the table can enjoy it. This makes it perfect for this time of year when folks gather to celebrate together in the spirit of Thanksgiving. See more of the Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas here.

Ingredients:

½ cup cooked quinoa (or brown rice) with 1 cup water
I container of patty pan squash
½ cup chopped leeks (or onion)
½ cup diced tomatoes
½ teaspoon minced garlic
2 teaspoons olive oil
½ teaspoon dried thyme
1 teaspoon dried parsley
¼ teaspoon salt (or to taste)
dash of ground peppercorns

Instructions:

Cook the quinoa (or brown rice) according to package instructions. (If you’re just making this for yourself… it’s the perfect way to spruce up leftover grains.) Steam the squash about 4 or 5 minutes or until bright, soft, and tender. (Time will vary depending on method… electric steamer, in a steamer basket on the stove, microwave.)

Chop, mince, and measure while you’re steaming. Combine all of the ingredients in a bowl. When the patty pans are cool enough to touch, cut an inverted cone shaped depression into each squash (like you would cut the top out of a strawberry).

Set these into your serving dish. Dice the cut-out squash bits, and mix this into the rest of your ingredients. Spoon this quinoa pilaf into each squash and serve immediately. (If you need to prepare this ahead of time, the pilaf stuffed squash reheats beautifully.) Bon appétit!

Another great recipe for Fall is my Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free) 🙂

Faithfully Yours,

Leigh

Recipes

Quick & Easy “Shortcut” Cauliflower Mashed Potatoes Recipe (Heart-Healthy & Dairy-Free)

November 3, 2014 Leigh

Just about everyone likes mashed potatoes, but not everyone can enjoy eating them guilt-free. And who has time to gather and prepare all the ingredients then boil and mash the potatoes into smooth perfection? This super quick and easy recipe uses mostly shelf-stable pantry items, so it can be made last minute. It takes into account allergies and other health concerns by omitting all the saturated fats from dairy… which will satisfy the gluten-free vegans as well. Calories are also cut dramatically by adding cauliflower. This recipe for “Short-Cut Cauli-Potatoes” even fooled my Grandmother into eating her veggies. She’s enjoyed eating her way to losing about 70 pounds!

Ingredients:

1 head cauliflower
2 cups water
1 tablespoon dehydrated chopped onion (= shortcut)
¼ teaspoon garlic powder (= shortcut)
1 tablespoon dried parsley (+ more for garnish = shortcut)
1 teaspoon salt (adjust for taste or health needs)
1 tablespoon extra-virgin olive oil (heart healthy)
1 cup Potato Buds (secret ingredient shortcut = dehydrated potatoes in a box)

Instructions:

Separate the cauliflower head into small sections and wash well. Place in a pot with 2 cups of water. (This amount is important because we do not drain it, which also helps retain the vitamins.) Add the onion as well.

Place covered over medium heat for about 15 minutes (or until cauliflower is soft and tender).

Use an immersion blender to “soupify” the veggies. Mix in the potato buds a little at a time, until thoroughly blended. Add the rest of your spices and olive oil.

Place in a pretty covered dish and garnish with more parsley. No one had ever guessed they’re made from dehydrated potatoes, but I guess my secret shortcut is out now! Just don’t tell Grandma 🙂 Bon appétit!

Pictured is another great recipe for Fall, my Quinoa Pilaf Stuffed Patty Pan “Mini” Squash Recipe (Healthy, Gluten-Free & Dairy Free) 🙂

And see more of my Fall Leaves & Pumpkins Themed Thanksgiving Tablescape Décor Ideas here.

Faithfully Yours,

Leigh

Recipes

Savory Sweet Potato Tortas Recipe (Gluten-Free, Egg-Free, Dairy-Free)

October 24, 2014 Leigh

Allergy Friendly: Dairy-Free, Egg-Free, Gluten-Free

Makes About: 8 (4 inch) Tortas

This simple gluten-free recipe is vitamin packed and quick to prepare. These incredibly versatile savory sweet potato tortas may be topped with anything your palette desires, as the sweet potato taste doesn’t overpower. Eat them as a satisfying lunch, with a salad for dinner, or as sweet hotcakes for breakfast. It makes an efficient brunch menu as everything may be prepared and served at once. You can also make tiny tortas as appetizers.

The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad, but you can also turn them into Sweet Potato Hotcakes by omitting the salt and adding 1 tablespoon of sugar. Serve them hot and drizzled with maple syrup and topped with toasted pecans or walnuts.

Faithfully Yours,
Leigh

Ingredients

15 oz can organic unsweetened sweet potato purée (or purée 2 cups of sweet potato)
1 cup gluten-free multi-purpose flour (for non-gluten-free use 1 cup AP wheat flour)
1 teaspoon salt

Instructions

Preheat oven to 375ᵒ F. Trim parchment to line 2 cookie sheets with. Gather the ingredients.

Mix sweet potato purée with flour and salt until smooth.

The mixture will thicken and lighten in color. It should stick to the spatula.

Spoon the dough into similar sized dollops onto parchment. Evenly smooth each into about a 4 inch circle with a silicone spatula (as if icing a cake). Don’t worry about making them look perfectly round… the artisanal look is in!

Bake approximately 20 minutes, depending on your oven’s temperament!

Using parchment paper keeps the underside of the tortas from browning or sticking too much. It also speeds up the cleaning afterward, which is especially great when you have guests.

The completed tortas are pictured with my Dairy-Free Egg-free Turkey Salad.

Bon appétit!

Nutrition: Since I concocted this recipe myself, I have no idea how many calories it has. Does that mean it doesn’t have any!?! Well, at least I know it’s super healthy and vitamin packed! 🙂

Recipes

Turkey Salad Recipe (Dairy-Free, Egg-free) Sweet Potato Tortas Topping

October 24, 2014 Leigh

Allergy Friendly: Dairy-Free, Egg-Free, Gluten-Free

Makes Enough For: 8 torta toppings

Enjoy this simple and healthy turkey salad recipe alone or as a savory topping for my Sweet Potato Tortas (Gluten-Free, Dairy-Free, Egg-Free).

Faithfully Yours,

Leigh

Ingredients

1 1/2 cups chopped white turkey (or a 12.5 oz. can)
1 cup sweetened dried cranberries
1 cup chopped celery
1 cup chopped walnut
2/3 cup vegan plain yogurt (or veganaise, mayo, Greek yogurt, etc…)
1 diced leek (or 1 tablespoon dehydrated chopped onion, etc…)
salt to taste
parsley garnish (I always have the dried version on hand for this.)

Instructions

Mix all of the ingredients, and salt according to taste. It can be prepared the night before and refrigerated. Spoon the mixture onto the centers of my sweet potato tortas recipe, when completed. Garnish with parsley. Bon appétit!

Arts & Crafts, Fine Art, Interior Design, Parties & Tablescapes, Recipes, Shop

Origins of Le fidèLe Designs

October 10, 2014 Leigh

For those of you who don’t speak français, “Le fidèle” means “the faithful”. It’s pronounced Luh-Fee-Dell. I had originally chosen the name as a reflection of my intrinsic beliefs…

FAITHFUL to God who graces me with the purest form of love
FAITHFUL to the family who with dedication stand by me always
FAITHFUL to the friends who remain near in more than just fair weather
FAITHFUL to leading an authentic life of integrity
FAITHFUL to establishing ripples directed toward benevolence
FAITHFUL to utilizing and sharing the creative gifts with which I have been blessed

After countless requests for creative guidance and instruction, I have decided to heed the advice of sharing my projects with more than just those around me. I ask for your support as I explore this new medium of expression. I also invite you to make requests and share your suggestions (in the comments section following each post), so that I may improve as we move forward together in the spirit of embracing that creativity which I believe resides within us all.

Faithfully Yours,
Leigh

Arts & Crafts, Fine Art, Interior Design, Parties & Tablescapes, Recipes

What you can expect from Le fidèLe Designs

October 2, 2014 Leigh

Fine Art Instruction

I am an artist who encourages others to explore their creative potential by fearlessly trying new mediums and techniques. I believe that art can act as a balm for the soul when one’s innermost feelings are allowed to flow into artistic expression.

Craft Tutorials

As a lifelong craft enthusiast, I love the challenge of up-cycling and creating something beautiful out of otherwise unremarkable scraps. Not only is it mentally stimulating, but also salves my environmental conscience by participating in “good stewardship”.

Parties & Tablescapes

As so much of life is often experienced in accelerated motion, it becomes a real joy to slow down and cherish those special occasions and life changing events that bring us together. Putting forth time and energy into beautifying a venue serves to enrich the celebration by making the day even more precious in one’s memory.

Recipes

I know firsthand how food allergies can negatively impact one’s social experiences, and how even well-meaning hosts can have difficulty navigating safe recipes so that their guests may partake of least one dish. So it is with the spirit of inclusion that I will be posting recipes to help eliminate these problems. All of my healthy yet tasty recipes will always be free of gluten, dairy, eggs, soy, peanuts, corn, canola, mushrooms, and peppers in the nightshade family. I will also be offering ingredient substitutions and helpful tips. Bon appétit!

Faithfully Yours,
Leigh

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Living Faithfully ~ Embracing Creativity