We have surprised you with a delicious gluten-free goodie that reminds us all of our childhood! A rice crispy treat that is SO much better than the ones some of us grew up eating! Children LOVE to participate making these delicious morsels. Get ready to create some memorable moments!

The recipe of the day incorporates Eggplant, which came right out of the garden! Don’t worry if you don’t have a green thumb, we have these beautiful vegetables available in our 100% Organic Produce sets at both Rollin’ Oats locations! Now, repeat after me, BABA GANOUSH!! Saying this word is the best part of making this recipe!

Baba Ganoush

(vegan, dairy-free, gluten-free)

Ingredients:

• 1 large eggplant
• 3 cloves garlic
• 1/4 cup lemon juice
• 4 tbsp tahini
• dash sea salt
• dash cayenne pepper
• 1/4 cup olive oil

Preparation:

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.

Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.

In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth. Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Serves eight.

Enjoy with veggies, pita, or as a sandwich spread. Try spreading some baba ganoush in a Ezekiel tortilla (or a gluten-free variety) and add lettuce, tomatoes and sprouts for a sandwich wrap.

Have a great day! See you at Rollin’ Oats!

Whether we are mixing large batches of our favorite gluten-free flour blend or re-imagining old favorite recipes, Gluten-Free can be as easy as one, two, three!!!

This Wheatless Wednesday, we use Bob’s Red Mill Gluten-Free Pizza Crust mix in a new way…. to make delicious, dough-y Cheddar Biscuits! They are the perfect accompaniment to homemade Chicken Soup! Gluten-Free made easy! Enjoy!

Gluten-Free Cheddar Biscuits

(Gluten-Free, Nut-Free)

Ingredients:

• 1 (16 oz) pkg Bob’s Red Mill Gluten-Free Pizza Crust Mix
• 1 1/2 cups Warm Water
• 2 large Eggs
• 2 Tblsp Extra Virgin Olive Oil
• enclosed Yeast Packet
• 8 oz shredded Cheddar Cheese
• 2 Tblsp Italian Seasoning
• Black Pepper
• 1/4 cup Extra Virgin Olive Oil
• 2 tsp Italian Seasoning

Directions:

1. In a large bowl, combine warm water and yeast. Let stand a few minutes to allow yeast to proof.
2. Add eggs and 2 Tbsp oil to yeast mixture and blend briefly. Add Gluten-Free Pizza Crust Mix, cheddar, Italian seasoning, & pepper, and blend about a minute on medium speed, until combined. Leaving dough in a bowl, split in half, cover with plastic wrap and allow to rise for 20 minutes.
3. Preheat oven to 400°F & grease one large baking tray with a lip.
4. Using moistened hands, form biscuits, using approx. 1/4 cup dough per biscuit, & place on prepared baking tray.
5. In a small bowl, combine 1/4 cup Oil & Italian Seasoning. Lightly brush mixture over top biscuits until evenly coated.
6. Bake in preheated oven 20-25 minutes until golden.
7. Serve warm.

Have a great day! See you at Rollin’ Oats!

Your going to love the recipe today! Pair it up with some polenta, tofu, and a few other ingredients and you have a delicious gluten and dairy free lasagna!

Butternut Squash Polenta Lasagna

(Gluten-Free, Dairy-Free)

Ingredients:

• 1 tube Pre-Made Polenta, cut into 1/4′” thick rounds
• 1/8 cup Unsweetened, Plain Hemp Milk
• 1/2 cup Butternut Squash Puree
• 1/4 cup Nutritional Yeast Flakes
• 1 egg, lightly beaten and divided

Spinach Layer:

• 1 Tblsp Extra Virgin Olive Oil
• 10 oz Frozen Chopped Spinach, defrosted and drained
• 1 small Yellow Onion, diced
• 1/2 tsp Herbamare
• 1/3 tsp freshly ground Black Pepper
• 1/2 tsp Sage
• 1/4 tsp Nutmeg

Butternut Squash Layer:

• 3/4 cup Butternut Squash Puree
• 1/2 of the beaten Egg
• 1/4 cup Unsweetened Plain Hemp Milk
• 1/4 cup Nutritional Yeast Flakes
• 1/2 tsp Herbamare
• 1/4 tsp Black Pepper
• 1/4 tsp Sage
• 1/8 tsp Nutmeg

“Ricotta” Layer:

• 1 pkg Mori-Nu Silken Lite Firm Tofu
• 1 Tblsp Garlic Powder
• 1 tsp Oregano
• 1 tsp Basil
• 1 tsp Lemon Juice
• 1 Tblsp Extra Virgin Olive Oil
• 1/2 of the beaten Egg

Directions:

1. Begin by making the Ricotta. Place tofu, garlic, oregano, basil, lemon juice, and oil in a food processor. Pulse until combined.
2. Place Ricotta in a small bowl and stir in the 1/2 of a beaten Egg. Set aside.
3. Next, prepare the spinach layer. In a medium skillet, heat oil over medium heat. Add onion and saute until translucent.
4. Add spinach and spices and cook over medium low until most of the liquid has evaporated. Set aside
5. Preheat oven to 400 degrees.
6. Next, prepare the butternut squash layer. In a medium bowl, combine all of the ingredients for the Butternut Squash Layer.
7. Time to begin assembly! Pour 1/8th cup Hemp Milk in the bottom of an 8×8 pan sprayed with non-stick cooking spray.
8. Place 1/2 of the Polenta rounds in the bottom of the pan.
9. Evenly spread 1/2 cup plain Butternut Squash Puree over the polenta.
10. Spread 1/2 Butternut Squash Mixture over the puree and polenta.
11. Next, layer the Spinach Mixture.
12. Then, spread 1/2 of the Ricotta Mixture over the spinach.
13. Top with the remaining Polenta rounds.
14. Spread remaining Butternut Squash Mixture over top polenta.
15. Spread remaining Ricotta Mixture over the butternut.
16. Top with a 1/4 cup Nutritional Yeast Flakes.
17. Cover lasagna with foil. Bake, covered, at 400 degrees about 20 minutes.
18. Uncover and continue to cook about 15 minutes.
19. Allow to cool about 7 minutes before cutting.

Have a great day! See you at Rollin’ Oats!

Give cheesecake a Memorial Day twist with a festive swirl of strawberry puree and blueberries on top! The rich blue and red tones will make this recipe a show-stopping centerpiece for your holiday table. Keep in mind, this is a multi-step process. Plan accordingly! You will be glad you made the extra effort!

What is your favorite Memorial Day dessert?

Red, White & Blue Cheesecake

(Gluten-Free, Nut-Free)

Ingredients:

Crust:

• 1 3/4 cups Enjoy Life Crunchy Vanilla Honey Graham Cookies or Gingersnaps, crumbled
• 3 Tblsp Sugar
• 1/4 tsp Salt
• 4 Tblsp Butter, melted

Filling:

• 4 (8 oz) pkgs Cream Cheese, room temperature
• 1 1/4 cups Sugar
• 1/2 tsp Salt
• 2 tsp Vanilla Extract
• Juice of 1 Lemon
• 1 1/2 tsp Lemon Zest
• 4 large Eggs, separated
• 2 Tblsp Heavy Cream

Strawberry Puree:

• 2 cups fresh or frozen Strawberries
• 2/3 cup Sugar
• 4 tsp Vanilla Extract
• 2/3 cup Orange Juice

Topping:

Fresh Blueberries, Strawberries, and Raspberries for color and garnish (or whatever you want)

Directions:

Crust:

1. Spray a spring-form pan with non-stick cooking spray.
2. Combine all crust ingredients & press evenly into the bottom of the spring-form pan.
3. Place in the freezer for about 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Bake the crust for 10 minutes then allow to cool. Once cool wrap aluminum foil around the bottom of the pan.
6. Reduce the oven temperature to 325 degrees F, & bring a pot of water to boil in preparation for the cake’s water bath.

Cranberry Puree:

1. In a medium saucepan over low heat, combine strawberries, sugar, & orange juice, until reduced & thickened, about 5 minutes.
2. Remove from heat & cool slightly.
3. Stir in vanilla extract & transfer mixture to a blender or food processor. Process until smooth.
4. Strain mixture into a bowl, cover, & refrigerate for at least 6 hours.

Filling:

1. In a large bowl, beat together the cream cheese, sugar, & salt until just smooth.
2. Add egg yolks 2 at a time, beating until smooth after each addition.
3. Scrape down the sides of the bowl & add vanilla, lemon juice, & lemon zest. Beat until just smooth.
4. Mix in cream.
5. In a stainless steel bowl, whip the egg whites until soft peaks form.
6. Gently, but quickly, fold egg whites into filling mixture.
7. Pour filling over cooled crust in the prepared pan.
8. Pour 2/3 cup Strawberry Puree on top of cheesecake & use a knife to carefully swirl it into the filling. Reserve extra puree for serving.
9. Place the aluminum foil wrapped pan in a large roasting pan or casserole dish and pour hot water in the larger pan surrounding the cheesecake. This is called a water bath.
10. Bake the cheesecake in 325 degree F oven for 1 hour & 30 minutes. Then, turn the oven off. Let the cheesecake sit in the off oven for 1 hour.
11. Remove cheesecake from the water bath and allow to come to room temperature.
12. Cover and refrigerate overnight before serving. Add fresh berries to garnish and add color before serving!

Have a great day! See you at Rollin’ Oats!

Everyone LOVES watermelon! Well, almost everyone, but they will really LOVE it when you make this salad from the Urban Organic Gardener blog site. And….if you really LOVE watermelon, wait until you see the Rollin’ Oats Watermelon Salad recipe that Dr. Paul & Cara Reynolds from The Reynolds Kitchen, whipped up in our cooking classes that were held last week!

Click on the image or title below to check out the delicious salad!

Watermelon Basil Salad

Have a great day! See you at Rollin’ Oats!

How about a get together with friends and family? If you are looking for the perfect Vegan recipes, we have found them for you on the She Knows Miso Vegan site. Click on the image or title below and be prepared to be amazed by the selection of recipes awaiting!

Vegan Memorial Day Recipe Roundup

Have a great day! See you at Rollin’ Oats!

We have rustled together our favorite picnic & BBQ recipes for this Memorial Day weekend! But first, let’s take a serious look at Memorial Day and why we honor it as a national holiday.

Memorial Day, originally called Decoration Day, is a day of remembrance for those who have died in our nation’s service.

(http://www.usmemorialday.org/backgrnd.html)

On Memorial Day, many people wear red poppies in honor of those who have died. While we celebrate our time together with family & friends, take a moment to remember the real reason for the long weekend.

Now, on to our recipes! Whether playing host or attending a Memorial celebration, these Super Salad & Delicious Dessert recipes will make this year’s Memorial Day party a memorable one!

• Backyard Broccoli Salad
• Perfect Pasta Salad
• Red & White Potato Salad

• Chocolate Chip Rice Crispy Treats
• Double Chocolate Chip Bundt Cake w/ Peanut Butter Glaze
• Peanutty Bars
• Strawberry Crumble
• Strawberry Surprise Cupcakes

Have a great day! See you at Rollin’ Oats!

This week I made these delicious treats and they were WONDERFUL!!

This treat is the easiest thing in the world to make, and it’s an even greater pleasure to eat.  Cherries and cherry juice have long been known to be effective against the pain of gout, which scientists believe is due to the fruit’s high concentration of compounds known as anthocyanins. Cherries (along with raspberries) have the highest yields of pure anthocyanins of any fruit. In one study, the ability of cherry anthocyanins to reduce pain was found to be very helpful. Researchers feel that in addition to helping with pain and inflammation, consuming anthocyanins on a regular basis may help lower heart attack and stroke risk. Worth noting: Although you can use unsweetened sweet cherries in the following recipe, you can also use juice-sweetened tart ones. Both varieties are a good source of anti-inflammatory anthocyanins, but tart cherries actually have a lot more. Animal studies conducted by University of Michigan researchers suggest that tart cherries can reduce factors linked to heart disease and diabetes.

Cherry & Date Truffles

(Raw & Vegan)

Makes 20 truffles

Ingredients:

½ cup loosely packed, pitted Medjool dates (about 6—7 dates, the fresher the better)

½ packed cup dried, unsweetened sweet cherries or juice-sweetened tart cherries

2/3 cup raw almonds

1/3 cup pine nuts

1—2 Tbs. water

Combine dates, cherries, almonds, and pine nuts in food processor, and process 1—2 minutes, scraping down sides a couple of times. Mixture will first come apart, and then break down into finer crumbs, finally holding together in a clump of “dough” that will roll around in processor. If dough doesn’t hold together after 1 minute processing, add water 1 Tbs. at a time until it does. When ingredients are well incorporated, roll dough into quarter-sized balls. Store in refrigerator.

Have a great day! See you at Rollin’ Oats!

There… We said it!

High in bone strengthening and memory boosting Vitamin K, this leafy green vegetable is low in calories and high in beneficial nutrients! In addition to Vitamin K, spinach is packed with energy boosting iron, cancer fighting antioxidants, and heart strengthening folate!

Unfortunately, spinach has developed a rather nasty reputation among the “under 10″ crowd. Too many slimy, congealed blobs of over-cooked spinach have appeared on too many tables, giving spinach an immediate “yuck” factor. Sigh… Say it isn’t so! Spinach can be delicious! It’s all in the preparation, my dears! Try this exotic Indian inspired entrée in which spinach is the star ingredient!

Chana Saag Chickpea Spinach Curry

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

• 1 tablespoon Napa Valley Naturals Extra Virgin Olive Oil
• 1 tablespoon Earth Balance Non-Dairy Natural Buttery Spread
• 1 1/4 teaspoon Cinnamon
• 1/4 teaspoon Cloves
• 1 tablespoon Curry Powder
• 1/2 teaspoon Garam Masala
• 1 teaspoon Sage
• 1/2 Yellow Onion, finely chopped
• 1 inch Fresh Ginger Root, grated
• 5 cloves Garlic, minced
• 1/4 teaspoon Salt
• Dash Black Pepper
• 1 14.5 oz. can Muir Glen Fire Roasted Diced Tomatoes
• 1/2 cup Native Forest Organic Light Coconut Milk
• 1 15 oz. can Eden Foods Organic Chickpeas, drained and rinsed
• 1 pound Fresh Baby Spinach
• 1/2 cup Fresh Cilantro, for garnish

Directions:

1. Warm oil and margarine in large saucepan over medium-high heat. Add cinnamon, cloves, curry, garam masala, and sage. Cook, stirring, 1 minute.
2. Reduce heat to medium, add onion and cook 4 to 5 minutes, until onions are just tender. Add garlic, ginger, salt, and pepper; cook 1 minute.
3. Add chickpeas, tomatoes, and coconut milk. Bring to a boil, reduce heat, and cook, covered, 15 minutes, until chickpeas are soft.
4. Add spinach in batches and cook until spinach is just wilted. Season to taste with salt and pepper.
5. Garnish with cilantro sprigs and serve with quinoa or rice or stuffed in a baked sweet potato.

Have a great day! See you at Rollin’ Oats!