Archive for the ‘Recipes’ Category

Vegan French Onion Soup

Friday, January 20th, 2017

Vegan French Onion Soup
Recipe type: Vegan
Cuisine: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 Servings
I’ve tried to recreate French Onion soup at home to make it a healthier winter staple. The actual soup itself is not very high in calories at all! The key to a good batch in my opinion is patience and butter. I’ve tried to substitute the butter, but you need it to caramelize the onions and get them to taste delicious. I like to use Rich & Creamy Melt organic butter alternative which is also vegan, non-GMO and soy free.
  • Makes: 6-8 servings
  • Total Time: 90 mins-2 hours
  • 5 cups of thinly sliced yellow onions, about 1½-2 lbs
  • 2 garlic gloves, minced
  • 3 tablespoons Rich & Creamy MELT Organic or MELT Organic Buttery Sticks
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon granulated sugar
  • 2 tablespoons almond flour or other gluten free flour
  • 1 teaspoon dried thyme or 2 sprigs
  • 1 bay leaf
  • 8 cups mushroom broth (or other vegetable stock)
  • ½ cup dry white wine
  1. Add MELT Organic and oil olive to a large saucepan or Dutch oven and turn the heat on to low. Add in the sliced onions and let them steep for about 15 minutes. After 15 minutes of cooking the onions on low, slightly raise the heat to medium low and stir in the salt, pepper and sugar. Cook the onions for 30 to 40 minutes more until they are deeply golden and caramelized. Do not skimp on this. Give them more time if they need it! This step is what makes the soup delicious.
  2. Stir the minced garlic into the caramelized onions and cook for 1 minute. Sprinkle with flour and cook for about 3 minutes, stirring constantly. Add in wine and herbs and then little by little the broth, stirring regularly. Bring the soup to a boil then reduce to a simmer. Simmer partially covered for 30-40 minutes.
  3. For the optional toppings!
  4. Preheat oven to 350F. Place soup in oven proof bowl. Float toasted and cubed gluten-free bread and top each bowl with 2 tablespoons of vegan mozzarella. Bake in the oven at 350°F for 15 minutes, then start the broiler. Finish under the broiler for 1-2 more minutes, or until the cheese is golden brown. Enjoy!


Tofu Scramble with Collard Greens and Shiitake Mushrooms

Monday, May 16th, 2016

You don’t need to be vegan or allergic to eggs to enjoy this tofu scramble. A surprisingly filling, yummy, and nutritious dish, tofu scrambled with almost any mix of vegetables will leave you feeling full, but not heavy, and satisfied for several hours. Tofu is an ancient food, wonderful for highlighting the textures and flavors of other ingredients, and an excellent source of protein! This recipe yields two to three servings.



1-16 oz cake of organic traditional firm tofu, pressed and scrambled with a fork or pastry cutter

2 to 3 tablespoons of Rich & Creamy MELT® Organic

1 small onion, or ½ medium sized onion, chopped

5 to 6 large leaves of collard greens, destemmed and chopped

6 to 8 large shiitake mushrooms, stems removed and chopped

3 to 4 tablespoons of vegan creamer or half and half

1 teaspoon turmeric

1 teaspoon salt

¼ teaspoon pepper

Tamari to taste


Tofu preparation

  • The tofu cake needs to be lightly pressed in order to remove some of the water content.
  • With a dish towel folded in half, loosely fold the dish towel around the tofu so the cloth is in contact with the top and bottom sides of the tofu cake.
  • Place the towel-wrapped tofu on a small cutting board on the counter. Place a second, small, rigid cutting board on top of the wrapped tofu so the board balances in place.
  • Place a weight on top of the cutting board, such as 2 to 3-14 oz cans of tomatoes, bean, soup or whatever you have in the cupboard. You may have to check on the press to make sure it is balanced and not leaning to one side. The weight should not be so heavy that the tofu cracks on the sides. Less weight with a longer press time is easier to balance.
  • Press for at least 15 minutes, preferably longer.

Scramble preparation

  • With a fork or pastry knife, “scramble” the tofu cake in a mixing bowl until it has reached the desired consistency.
  • Add the MELT Organic and chopped onion to a skillet, and turn the stove on medium to medium-low heat. Once the onions have softened, add the chopped mushrooms, salt, and pepper and sauté until mostly cooked.
  • Add the turmeric (and more MELT Organic if needed), and sauté for a minute or two, making sure the turmeric is evenly distributed within the scramble.
  • Add the chopped collard greens. Sauté the collard greens until they have started to soften, but are still “fresh”.
  • Turn the heat to medium-low, and stir in the “scrambled” tofu until it is evenly colored by the turmeric.
  • Add the creamer and sauté the scramble long enough to bring it back to temperature, about a minute or two. The creamer slightly moistens the scramble and softens the tofu.
  • Serve and add salt or tamari to taste.

Roasted Salt & Vinegar Chickpeas

Monday, February 29th, 2016

Do you love the crunchy, salty tang of salt vinegar chips, but eating them makes you feel icky afterwards?

Resist no longer. Roasted salt and vinegar chickpeas are just as tasty and crunchy but with a protein-mineral punch that only garbanzo beans can deliver. This recipe is adapted from The Elephant Journal.



1 can chickpeas, drained and rinsed

2 cups white vinegar

Sea salt, to taste

3 tablespoons of Rich & Creamy Melt® Organic or Baking Melt®, softened


  • Place chickpeas, vinegar and a dash of salt into a pot and bring to a boil. Once the mix begins to boil, remove from heat immediately and allow the legumes to soak for 40 minutes in the warm vinegar.
  • Preheat oven to 400°F.
  • Drain chickpeas of excess vinegar (which can be saved for making future batches).
  • Pour the chickpeas into a mixing bowl and toss with Melt Organic and salt to taste.
  • Once the chickpeas are evenly coated with Baking Melt and salt, spread them evenly on a baking sheet. NOTE: For extra flavor and kick, experiment with adding some pepper, chili powder or garlic powder.
  • Bake the chickpeas for 35-45 minutes; every 10 minutes, toss them around to ensure even roasting and to make sure they are turning golden brown (not black).
  • Remove from the oven once they are nice and toasted, and allow them sit for 10 minutes before munching. They should be crunchy on the outside and a little soft on the inside.
  • Store the leftovers in the refrigerator.


These can be made in larger batches (e.g., 3-4 cans of beans) to save time during the week. Having them waiting in the refrigerator makes wholesome food decisions much easier to make!

Slow Cooked Short Ribs (Gluten-Free)

Monday, July 20th, 2015

This Slow Cooked Short Ribs recipe is one of my favorites. It’s the ultimate comfort food, especially served over traditional Indian basmati rice, and a wonderful dinner to come home to after a long day at work. Serves 5 to 6.



2 lbs short ribs

½ head of cauliflower, chopped into florets

½ to 1 lb of small carrots, peeled, with the bases cut off

1 tablespoon virgin coconut oil

2 to 3 tablespoons MELT® Organic

½ onion, finely chopped

2 cloves garlic, minced

1 tablespoon of high quality curry powder mix – the quality will affect the outcome

1 teaspoon salt

Pepper to taste

1 cup homemade bone broth

1-14 oz can of Glen Muir roasted chopped tomatoes

Cilantro, leaves removed from stems, to taste


  • Turn Crock Pot on “high”.
  • On your stovetop, preheat a skillet on medium with virgin coconut oil. When the oil is liquid (but not smoking) and the pan is hot, brown the short ribs.
  • Add the browned short ribs to the crock pot with its juices.
  • Turn the stovetop down to medium-low and sauté the onions in MELT until the onions have softened.
  • Add the garlic, curry powder, salt, and pepper, and sauté lightly for a few minutes to activate the spices.
  • Add the broth and tomatoes to the skillet and bring to a simmer.
  • Pour and scrape all of the skillet contents over the short ribs in the Crock Pot.
  • Add carrots and cauliflower to your Crock Pot, but only so they are resting on top and are NOT submerged in liquid.
  • Cook on high in your Crock Pot for 6 to 8 hours. Add the cilantro leaves about 30 minutes prior to serving.
  • Serve with cooked rice of your choice.

Goat Cheese and Pesto Pizza (Gluten-Free)

Wednesday, July 1st, 2015

Odds are you don’t have any idea how much vitamin K you are getting in your daily diet. Should you? Probably not, but if you’re interested in knowing; vitamin K is kind of like a glue for other proteins. It helps bind calcium to your bones and helps blood coagulate.

What does this have to do with pizza, you ask? Basil has 98% of the recommended daily allowance of vitamin K.

If I were a doctor, and I want to be very, very clear about this – I am not a doctor. But if I were, I would write you a prescription for this pesto pizza.

Take one slice of this Pesto Pizza with liquid. For maximum results, take two.

Seriously, though. Not a doctor.


Yields one 12” pizza.



For the gluten-free crust:

3 cups gluten free flour blend (1 cup white rice flour + 1 cup brown rice flour + 1 cup tapioca flour + 3/4 tsp xanthan gum)

1 teaspoon salt

½ teaspoon baking powder

1 tablespoon sugar

1 tablespoon yeast

1¼ cup warm water, divided

1 tablespoon MELT® Organic, softened

For the Pesto

3 cups lightly packed bail leaves

2 cloves garlic, pressed

2 tablespoons toasted pine nuts (toast pine nuts in a dry skillet over medium/ high heat until toasty)

1/3 cup olive oil

Juice of ½ lemon

½ teaspoon sea salt

¼ teaspoon pepper

¼ cup freshly grated Parmesan cheese

Toppings for the Pizza

4 oz fresh goat cheese

Toppings of choice: 1 thinly sliced tomato and sautéed shitake mushrooms


For the crust:

  • Preheat oven to 350 degrees.
  • In a small bowl, combine yeast and ¾ cup warm water (about 110 degrees). If the water is too hot it will kill the yeast! Let it set for 5 minutes to activate. Sprinkle in 1 tablespoon of the sugar a few minutes in.
  • In a separate bowl, combine gluten free flour blend, salt, and baking powder. Whisk until well combined.
  • Make a well in the dry mixture and add the yeast mixture. Add the MELT and an additional ½ cup of warm water before stirring. Then use a wooden spoon to stir it all together until well combined.
  • Lightly coat a baking sheet or pizza stone with non-stick spray and plop your dough down. Using your hands and a little brown rice flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge until the crust is pretty thin – less than 1/4 inch.
  • Place the pizza crust in the oven and pre-bake for roughly 25-30 minutes, or until it begins to look dry. Cracks may appear, which is fine. Remove the pizza crust from the oven.

For the Pizza:

  • Preheat the oven to 500 degrees.
  • Make the Pesto by combining the basil leaves, garlic, pine nuts and 2 tablespoons of olive oil in a food processor and process until just slightly chunky. With the motor running, slowly drizzle the remaining olive oil in a steady stream. Add the lemon juice, Parmesan cheese, salt and pepper and continue processing until smooth.
  • Generously spread the pesto sauce over the top of the pizza crust and add the toppings of your choice (sliced tomato and sautéed shitake mushrooms) followed by soft mounds of goat cheese.
  • Carefully place the pizza in the oven until your toppings are warm and bubbly and the crust edge looks golden brown, between 15 to 25 minutes.
  • Remove from the oven and serve.

Cheesy Spaghetti Squash Casserole (Gluten-Free)

Thursday, June 25th, 2015

Our Cheesy Spaghetti Squash Casserole is classic comfort food without making you feeling uncomfortable later. Spaghetti squash has a surprisingly similar texture to hash browns but with much more to offer nutritionally. Combined with sautéed onions, creamy yogurt, and raw goat cheddar, this satisfying dish will be a welcome addition to your family dinner. Adapted from Detoxinista. Serves 4-6.



1 medium spaghetti squash

1-2 tablespoons MELT® Organic

½ large or 1 small yellow onion, chopped

1-2 cloves garlic, pressed

1 cup plain goat milk yogurt

3 oz raw goat cheddar, shredded and divided into 3 equal piles

1 teaspoon sea salt or to taste

Black pepper, to taste


  • Preheat the oven to 375 degrees.
  • Cut the spaghetti in half, lengthwise, and scoop out the seeds. Place the spaghetti halves face down on a baking sheet and cook for 60 minutes, or until a fork can easily pierce the outer shell.
  • Remove the squash from the oven and turn the halves face up so they can cool.
  • Lightly sauté the onion in MELT over low-medium heat until it is tender. Add the pressed garlic and stir so it loses its raw smell, but does not burn.
  • Transfer the onion and garlic to a large sized mixing bowl and combine with the yogurt, 2 oz of the cheddar, salt and pepper.
  • When the spaghetti squash is cool, use a fork across the width of the squash to scrape out the “noodles” and add to the mixture. Mix well.
  • Transfer the mixture to a 2.5 quart casserole dish and smooth the top with a spatula. Sprinkle the remaining cheddar cheese over the top and return to the oven to bake for 30 to 35 minutes at 400 degrees, or until a light golden brown crust has formed on the top. Serve immediately.


Glazed Double Chocolate Donuts (Gluten-Free)

Wednesday, June 17th, 2015

These Glazed Double Chocolate Donuts are a delightful, rich treat and a welcome change from highly processed donuts made from HFCS, refined wheat, and rancid oils, especially if you are like me and can’t remember the last time you ate a donut. Best of all, these grain- and gluten-free donuts are made with coconut flour, and are baked instead of deep fried. This recipe is adapted from the Detoxinista and makes 6 standard donuts.

Healthy Donut


For the Chocolate Donuts:

¼ cup coconut flour
¼ cup cocoa powder
1/8 teaspoon sea salt
½ teaspoon baking soda
3 eggs
¼ cup Chocolate MELT®, softened
1/3 cup pure maple syrup
1 tablespoon vanilla extract

For the Chocolate Glaze:

½ cup dark chocolate chips
1 tablespoon Chocolate MELT


  • Preheat the oven to 350F and grease a standard donut pan generously with coconut oil.
  • In a medium bowl, sift together the coconut flour, cocoa powder, sea salt and baking soda and whisk so the dry ingredients are well mixed.
  • Add in the eggs, Chocolate MELT, maple syrup, and vanilla and whisk again until a uniform batter is created.
  • Transfer the batter to a plastic storage bag, and snip off one corner of the bag with scissors, to create a “piping bag.” Pipe the batter evenly into the six donut wells.
  • Bake the donuts at 350F for 18-20 minutes, until the dough has risen and is firm to the touch.
  • Allow the donuts to cool for 15 minutes, then gently remove from the pan to cool completely on a wire rack. (If you grease the pan well enough, they should slide right out.)
  • To glaze the donuts, prepare the chocolate glaze by melting together the Chocolate MELT and dark chocolate chips. The mixture will be in liquid-form when warm, but will solidify as it cools. It is easiest to glaze the donuts by dunking them into the melted chocolate mixture while it’s still warm.
  • To quicken the hardening of the glaze, place the glazed donuts in the fridge for 15-20 minutes. Feel free to give the donuts a second glazing, if desired.

MELT® Organic Love

Thursday, May 28th, 2015

Lorelai of Marigold Crown sat down with our Founder, Cygnia Rapp, to discuss how MELT became such a big part of her gluten-free baking lifestyle.

Tell me about your blog.
“I was diagnosed with Celiac disease about three years ago and I blog about my hobbies, mostly sewing and gluten-free baking. I also have a section called ‘Detox My Life’ where I take an aspect of my lifestyle and write about how I eliminated exposure to synthetics and chemicals, which can include anything from chemical-laden dog food, fabrics with synthetics, to certain food products, and how I transitioned to more natural alternatives. ‘Detox My Life’ is for increasing product awareness in general. I have found that American vitamin and beauty products are the worst in terms of how they are regulated for disclosing ingredients; most of the time added synthetics and chemicals are not listed on the packaging.”

How did you discover MELT?
“I discovered MELT about two years ago. I have always liked coconut and coconut oil, so when I saw MELT was a coconut oil-based butter substitute with high oleic sunflower oil, I thought it sounded delicious and I wanted to try it. I have many vegan friends, so baking with MELT allows me to make traditional foods that are both vegan and gluten-free and that everyone can enjoy. I’m able to cut out allergens and still create baked goods that taste rich.

Since I most of my friends are gluten-free, dairy-free, or vegan, I have recommended MELT to many people: ‘If you want essentially butter, MELT is what you should get.’ If I am making dessert to take to a friend’s house or a work event, MELT is what I use instead of butter.”

I like MELT’s simple list of ingredients and knowing where/ how they are sourced. Other butter substitutes aren’t nearly as transparent. I make from scratch my own beauty products, paper, clothing, and recipes. Technically, I could mix coconut and high oleic sunflower oils on my own and make my own butter replacement, but why go through the hassle when MELT has already blended all of those ingredients into the perfect consistency.

I love the flavor and texture of MELT; it’s very similar to butter and what I grew up with. MELT makes me nostalgic for the rich baking I grew up with, like my grandmother’s cooking, but I know it’s made with fresh ingredients and coconut oil. When I use MELT, I know I haven’t added anything processed to my baking and it’s organic.”

How do you use MELT?
“I use MELT mostly in baking – and I bake A LOT. I use MELT pretty much any time a recipe calls for butter. I have a stick of butter that I use sometimes in recipes, but I can’t really tell the difference between baking with butter versus MELT. Many of my friends are vegan, so it’s easier to bake vegan with MELT and still get the same old school style rich baking treats that my friends can enjoy as well.

I bake cupcakes, cakes, muffins, pastries, pies, and layered desserts like mousse. My FAVORITE recipes for using MELT are gluten-free vegan donuts, peach & blackberry lattice pie, and chocolate spice cupcakes. I am about to try making granola bars for work lunches. I love using MELT when I bake apple pies, both for greasing the pan and for adding pats of MELT over the fruit itself so it melts into filling.

As much as I love baking, I hate cooking. I am not good at cooking food. I leave making dinner to my boyfriend – I’ll make the dessert, he can make dinner.

Bulletproof Chai Tea (Very Low Caffeine)

Saturday, May 2nd, 2015

Have you heard of Bulletproof coffee yet, like me, you are highly sensitive to caffeine? Look no further: homemade Bulletproof Chai Tea sweetened with Honey MELT® is destined to become a part of your morning routine. Before Chai Tea was commercialized in the US, I was making my own – Chai Tea couldn’t be easier or cheaper to make and allows you control over the caffeine content. I am highly sensitive to caffeine, yet this recipe is surprisingly energizing. (Black tea is considered an essential component of the recipe as a synergistic compound.) Makes 2 quarts of Bulletproof Chai Tea.


2 quarts water

20 cardamom pods

20 peppercorns

15 cloves

3 cinnamon sticks

1 Tablespoon loose black tea

1 inch fresh ginger root, grated

nutpods dairy-free creamer – to taste

1-2 Tablespoons Honey MELT® per cup of Chai Tea

Honey to taste

bulletproof chai


  • Boil the cardamom, peppercorns, cloves, cinnamon, black tea, and ginger root for at least 30 minutes.
  • Strain Chai Tea into storage glass container(s) and place in the refrigerator.
  • For a cup of Bulletproof Chai Tea, reheat 8oz. When boiling, remove from heat.
  • Blend Honey MELT®, milk, and honey to taste using a hand blender until frothy.
  • Pour into mug and enjoy!

Cocoa Brownies

Thursday, April 2nd, 2015


Cocoa Brownies
Recipe type: Dessert
  • ¾ cup (150 grams) sugar
  • 1 egg, room temperature
  • 2 egg whites, room temperature
  • ¼ cup (56 grams) MELT organic chocolate spread, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (40 grams) all purpose flour
  • ½ cup (40 grams) unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • pinch of salt
  1. Heat the oven to 350F. Line an 8X8" baking pan with parchment paper. Set aside.
  2. In a mixing bowl, with the paddle attachment on, beat on low speed the sugar, the whole egg and the egg whites until fluffy and thickened, about 5 minutes.
  3. Beat in the chocolate spread and vanilla extract and stir to combine.
  4. Gently, fold in the flour, cocoa powder, baking powder and salt. Stir until just combined.
  5. Pour the brownie batter into the prepared baking pan and bake in preheated oven for 20 to 22 minutes or until a toothpick inserted in the center comes almost clean (the brownies will combine to cook as the cool down)
  6. Remove from the oven and cool completely on a wire rack before cutting into bars.
  7. For clean cuts, use a sharp knife and clean the blade after each cut.


Grain Free Pumpkin Nut Bread

Thursday, April 2nd, 2015


Grain Free Pumpkin Nut Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 cup homemade pumpkin puree
  • 4 eggs
  • ⅓ cup Vermont maple syrup
  • ¼ cup MELT Organic spread
  • ½ tsp salt
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • ¼ cup tapioca flour
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ cup chopped nuts of your choice
  1. Preheat the oven to 350F.
  2. Line a small loaf pan with parchment paper.
  3. Mix the pumpkin, eggs, maple syrup & MELT Organic.
  4. Sift in the salt, spices, flours, baking soda and baking powder.
  5. Mix thoroughly.
  6. Add the nuts and mix.
  7. Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.


Citrus Honey Biscuits

Thursday, April 2nd, 2015


Citrus Honey Biscuits
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 ounces Honey MELT Organic, diced
  • 2 eggs, divided
  • ½ cup plain Greek yogurt
  • zest of 1 orange
  • zest of 1 Meyer lemon
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey
  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silpat.
  2. Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Add the diced Honey MELT Organic and work into the flour mixture with a pastry cutter, fork or even your fingers until the texture of a coarse meal.
  4. Beat 1 egg in a medium bowl.
  5. Add the yogurt, zests, orange juice and honey and whisk together until smooth.
  6. Pour the wet ingredients into the dry and stir with a spatula until just barely combined.
  7. Turn the dough out onto a floured surface. Knead a few times until it comes together and then roll into a circle about 1 inch thick.
  8. Using a biscuit cutter or rim of a glass, cut into circles.
  9. Place biscuits on the baking sheet. Combine scraps and roll out again to use all the dough.
  10. Beat the remaining egg in a small bowl and brush the tops of each biscuit.
  11. Bake for 12-14 minutes until tops are golden brown and biscuits are cooked through.
  12. Remove from the oven, let sit a couple of minutes before serving warm.


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