Chorizo Hot Pockets for Mum (Gluten-Free, Sugar-Free)

Its obvious that only one came out well but I made these for my mother and she loved them! These are seriously great for any holiday and they are gluten-free so that also means the dough is easier to mix up. If you want them to be more like an Easter or Christmas-pocket/bun you could easily color the dough white with others or steam them. And these are a great, hand-held substitute for musubi for those that don't like rice. These are fried - but feel free to wrap them in banana leaves or something similar to steam or freeze them.

(Chorizo Pockets Dough Ingredients)

• 2 cups of Masa<
• 1/2 tsp of Salt
• 1/4 tsp of Cumin
• Water to mix

For this I just stuffed each one full of roasted (and chopped) garlic and some homemade soyrizo. If you've ever seen a pupusa being made, its exactly like that.

(Chorizo Pockets Dough Directions)

• Just take a handful of dough and slowly slap it back and forth in your hands until flat, fill long-ways, then fold the sides over, pinch and shape into oblong shapes.
• Let it dry for about 5 minutes then write your favorite short message on it. Then steam, bake or lightly fry. I fried mine for about 20 seconds on each side (the side with the message only got about 10 seconds or until everything was browned nicely).
• Bake them for a few minutes in the oven at 450 degrees. I simply served with some minced onions and some nice lettuce.
• Enjoy!

Other Pocket Filling Ideas:

• Peanut Butter and Jelly
• Streusal
• Berry Filling
• Roasted and Pulled Seitan
• A Full Sandwich
• Small Children (...just kidding!)

Raw Vegan Carrot Cake (Low-Fat, Low-Sugar)

This is a really simple raw vegan carrot cupcake. I just used the leftover pulp from the juicer and added a few more ingredients, popped it in a silicone cupcake cup and dehydrated for about five hours or so. Its really tasty and nutritious, plus it doesn't require much sugar or work. I would say that this would be a great breakfast treat for Mother's Day.

(Raw Vegan Carrot Cupcakes Ingredients)

• 1/2 cup of Mixed Carrot and Sweet Potato Pulp
• 1 cup of Raw Oat Flour
• 1 tsp Virgin Coconut Oil
• 1/4 cup of Minced Walnuts
• A few tsp of Chopped Golden Raisins(optional)
• A mix of Cinnamon, Nutmeg, Cardamom and Allspice
• Raw Stevia or Sugar to taste

(Directions)

• Mix the ingredients as you like and pile into your cupcake molds.
• Then, dehydrate at 150 for about five to eight hours or until it has dried to your liking but still contains moisture.
• Top with a nice Cashew Cream Cheese or enjoy plain.
• Enjoy!

Vegan Yakgwa for Mother's Day

Okay, it isn't exactly yakgwa for a few reasons - it isn't fried, and it isn't Chuseok. But it's the spirit that counts and you can fry it if you like. I would have, but it doesn't seem like a good Mother's Day present to add on the pounds of everyone in the house. It's still delicious and the same basic preparation up until the baking process either way.

(Vegan Yakgwa Ingredients)

• 4 tbl Agave Nectar (I used Light, but Amber would work)
• 1 and 1/2 cups Whole Wheat Flour
• 1/2 tsp Iodized Salt
• 1 Flax Egg (or your choice of Egg-Replacer)
• 1 and 1/2 tsp Rapid-Rise Yeast
• 1/2 tbl Coconut Oil

(Yakgwa Syrup Ingredients)

• 1 tsp of Mirin
• 1/4 cup of Agave Nectar
• 1/4 cup of Agave Nectar
• 3 tbl of Sugar
• A small amount of Sesame Oil and Grated Ginger

( Directions)

• Combine the ingredients together and roll out the dough with a rolling pin.
• Preheat the oven to 350 degrees and cut them into your preferred shape.
• Put the finished pieces onto a greased baking pan and let them rise for about 20 minutes. While they are rising, spread a bit of agave nectar over them and put a dot of sugar in the middle.
• Once they are all sugar-glazed, sprinkle some cinnamon onto them and then make a swirl with a butter knife.
• Place them into the oven to cook for about 10-15 minutes or until they seem ready to you (poke a hole in one if unsure).
• Coat them in the syrup and eat them while they're hot or luke-warm.
• Enjoy!