Salted Chocolate Truffles

Inspired by raw food ingredients, these truffles are a healthy indulgence for Valentine's Day or any day!

Add to a food processor:

generous 1 cup raw pecans

1/4 cup cacao powder

scant 1 teaspoon fine sea salt

Process until the pecans are in small pieces.

Melt and combine over very low heat in a small saucepan:

1/4 cup coconut oil

2 tablespoons coconut butter
1/4 cup honey or maple syrup
1/4 teaspoon vanilla extract

Add the following to the dry ingredients in the food processor:

coconut oil and honey mixture from above

3 pitted dates, chopped and softened in 1/4 cup hot water for about half an hour (add dates and water to processor)

Process all the ingredients until fairly smooth and no large pieces remain.

Using a melon baller or a small cookie scoop, scoop up 12 to 15 equal portions. Spread 1/4 cup cacao powder, hemp seeds, coconut flakes or finely chopped nuts onto a plate. Gently roll each chocolate ball in the coating of your choice, coating evenly. Refrigerate until ready to serve (up to 5 days).

Nut Loaf With Miso Tahini Gravy

Over the holidays, we make many vegetarian dishes when my daughter is home.  One of her favourite meals is a nut loaf. It is similar to a meatloaf, but in her opinion, the nut loaf tastes much better!

If you participate in the international movement called "Meatless Monday", this is a vegetarian meal that will please even the pickiest eater in your family!

Ingredients:

2 tablespoons olive oil

2 small onions, diced

2 stalks celery, diced

5 large button mushrooms, chopped or 1/3 cup chopped red pepper

2 tomatoes, chopped

2 tablespoons rice flour or arrowroot flour

1 cup water

1/4 teaspoon dried italian seasoning

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

2 cups cooked millet or quinoa

2 eggs, beaten (optional)

sea salt or Herbamare to taste

ground pepper to taste

Directions:

1. Preheat the oven to 350 degrees. Sauté the onions, celery, mushrooms or red pepper in the olive oil in a large pan until softened. Add the chopped tomato and sauté for another minute or so.  Stir in the rice or arrowroot flour, water and herbs and cook for another couple of minutes. Remove from heat.

2. In a food processor, grind the nuts roughly. Add about half of the onion mixture to the processor to puree with the nuts. Then add 1 cup of cooked millet or quinoa to the processor and puree again.

3. Add the nut mixture, rest of the millet or quinoa, eggs, and salt and pepper to the remainder of the onion mixture in the large pan. Stir to combine all of the ingredients. Scoop the mixture into two loaf pans and smooth the tops. Cover the top of each loaf pan tightly with foil. Bake for 50-55 minutes. Serve with mashed potatoes, vegetarian gravy and a salad.

Miso Tahini Gravy

2 tablespoons olive oil

1/2 onion, sliced thinly

4-5 mushrooms, chopped

2 tablespoons Bragg Liquid Soy, wheat-free tamari or coconut aminos

3 tablespoons rice flour or arrowroot starch

1/2 cup water

2 cups hot potato water (from cooking the mashed potatoes)

1 tablespoon light miso (gluten-free)

2 tablespoons tahini

1 tablespoon lemon juice

salt and pepper to taste

Heat the oil in a skillet or pan. Sauté the onion, mushrooms and tamari until the mushrooms are tender. Sprinkle the rice flour or arrowroot flour in and stir to combine. Quickly add the 1/2 cup water, 2 cups hot potato water, miso and tahini.  Stir continuously, bring to a low boil and cook until the gravy is clear and thick. Stir in the lemon juice, and salt and pepper.