Hi all, and thanks for reading my blog! I have actually moved this blog to www.glutenfreesoyfreevegan.wordpress.com, and have added some new features so be sure to check it out:)
peace,
Camille
Wednesday, November 26, 2008
Sunday, November 2, 2008
Chickpea Tangine wth Cinnamon, Cumin, and Carrots
I love this recipe - quick, easy, tasty, and cheap - what could be better?
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
serves 4. 30min or less.
2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley
Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.
recipe adapted from: Vegetarian Times, October 2008
Double Coriander Eggplant Tagine
serves 4. 30min or fewer.
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.
Serve warm over steamed quinoa, brown rice, or alternate grain.
recipe adapted from: Vegetarian Times, October 2008
Sunday, October 12, 2008
Broccoli Bean Salad
This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.
Serves: 2-4 (depending on how much you each eat!)
Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)
Serves: 2-4 (depending on how much you each eat!)
Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes
Make squash sticks from kabucha squash.
Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.
Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.
Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)
Monday, October 6, 2008
Popcorn
This recipe is almost too simple to write. Turmeric is a wonderful spice, and so healthy for you, so feel good about eating this tasty snack.
pop pop corn
add olive oil and salt
add liberal amounts of turmeric
enjoy.
pop pop corn
add olive oil and salt
add liberal amounts of turmeric
enjoy.
Tuesday, September 30, 2008
Heirloom Tomato & Sweet Corn Pizzas
Serves 8
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.
Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest
Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill
1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.
2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.
3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.
4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.
recipe from: Vegetarian Times September 2008
Tuesday, September 23, 2008
Batter-Fried Cauliflower Pakoras
Prep. Time: 15 minutes
Makes 1 serving.
I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.
The recipe suggests serving with hot tea, and ketchup or chutney for dipping.
Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.
Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying
In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.
Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.
recipe from: Student's Go Vegan Cookbook
Makes 1 serving.
I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.
The recipe suggests serving with hot tea, and ketchup or chutney for dipping.
Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.
Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying
In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.
Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.
recipe from: Student's Go Vegan Cookbook
Monday, September 22, 2008
Twice-Baked Potato Stuffed with Broccoli
Prep Time: 15min
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Cook Time: 1hour
Makes 1 serving
1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt
Preheat the oven to 400 F.
Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.
In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.
When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.
recipe from: Student's Go Vegan Cookbook
Thursday, September 11, 2008
Vegetable Fritters
Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)
In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.
Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.
recipe from: The Gluten-Free Vegan
Friday, September 5, 2008
"Vodka" Sauce
Here is a pasta sauce recipe that one of my friends invented. To me it is just plain comfort food.
Ingredients:
1 cherry pepper
1 onion
2 diced tomatoes
1 box of sunshine burgers (these are GF soy free veggie burgers!)
Marinara sauce - most of a jar
1 1/2 - 2 cups of nutritional yeast
Sautée the chopped onion with the cherry pepper. Add 2 diced tomatoes. Break up the sunshine burgers and add them. Add marinara sauce and nutritional yeast. Simmer until sunshine burger is minimal and the sauce is creamy. Add some vegan creamer or rice/almond milk. Salt and pepper to taste. Serve over pasta for a hearty diner.
recipe from: Nick Verrastro
Ingredients:
1 cherry pepper
1 onion
2 diced tomatoes
1 box of sunshine burgers (these are GF soy free veggie burgers!)
Marinara sauce - most of a jar
1 1/2 - 2 cups of nutritional yeast
Sautée the chopped onion with the cherry pepper. Add 2 diced tomatoes. Break up the sunshine burgers and add them. Add marinara sauce and nutritional yeast. Simmer until sunshine burger is minimal and the sauce is creamy. Add some vegan creamer or rice/almond milk. Salt and pepper to taste. Serve over pasta for a hearty diner.
recipe from: Nick Verrastro
Thursday, August 28, 2008
Rice and Beans ala Jack
Ingredients:
your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime
corn
oregano
cinnamon
cilantro
cayenne
Roast corn with cayenne and cilantro.
Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon.
In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar).
chop cilantro for topping.
layer rice, black beens, onions, corn, and top with cilantro. enjoy.
recipe from: Jack Kling
your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime
corn
oregano
cinnamon
cilantro
cayenne
Roast corn with cayenne and cilantro.
Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon.
In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar).
chop cilantro for topping.
layer rice, black beens, onions, corn, and top with cilantro. enjoy.
recipe from: Jack Kling
Buckwheat Breakfast
Here is a warm breakfast for those days that you need something hearty to start the day.
serves 1
Ingredients:
1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste
Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.
recipe from: Jamie Tilley
serves 1
Ingredients:
1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste
Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.
recipe from: Jamie Tilley
Thursday, August 21, 2008
Ice Cream, and Yogurt, Oh My!
Check out your local natural foods store to get some tasty ice cream and yogurt, who knew you could be a soy free vegan and live so well?!
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
1.Coconut milk ice cream
I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.
2. Coconut milk yogurt
It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D
check these out: http://www.sodeliciousdairyfree.com/products/Coconut_Milk_Yogurt_Reviews.html
Swiss Chard Pizza
mmmm this pizza is so good:) I didn't have olives or capers so I'm going to list them, but it tastes amazing without them too;)
Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)
Prepare pizza dough
carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.
Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).
recipe from: Food For Thought Podcast (Compassionate Cooks)
Ingredients:
1 onion, sliced
olive oil
1 T sugar
salt
1 bunch rainbow chard finely chopped
chopped olives
capers
balsamic vinegar
squeeze of lemon
minced garlic (optional)
Prepare pizza dough
carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.
Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).
recipe from: Food For Thought Podcast (Compassionate Cooks)
Body Oil
Sometimes I get sick of reading ingredients and looking for some good vegan skincare products that don't have other strange chemicals. That's when I just whip up some of my own body oil and rest at ease knowing what I'm putting on my skin.
I've added recipes for a number of different skin types. Just pick your skin type and use those essential oils with the base of jojoba and wheat germ oil.
Ingredients:
3 2/3 ounces jojoba or almond oil
1/3 ounce wheat germ oil with vitamin E
40 drops of essential oil
For Normal Skin
10 rose
20 lavender
10 bergamot
For Irritated Skin
jojoba oil
15 Roman chamomile
10 rose
15 geranium
For Mature Skin
15 frankincense
15 lavender
15 patchouli
For Oily Skin
15 cypress
15 cedarwood
15 frankincense
For Dry Skin
15 geranium
15 lavender
15 rosewood
combine in amber colored bottle and shake well. store in dark cool place.
recipe from: Aromatherapy Handbook for Beauty, Hair, and Skin Care
I've added recipes for a number of different skin types. Just pick your skin type and use those essential oils with the base of jojoba and wheat germ oil.
Ingredients:
3 2/3 ounces jojoba or almond oil
1/3 ounce wheat germ oil with vitamin E
40 drops of essential oil
For Normal Skin
10 rose
20 lavender
10 bergamot
For Irritated Skin
jojoba oil
15 Roman chamomile
10 rose
15 geranium
For Mature Skin
15 frankincense
15 lavender
15 patchouli
For Oily Skin
15 cypress
15 cedarwood
15 frankincense
For Dry Skin
15 geranium
15 lavender
15 rosewood
combine in amber colored bottle and shake well. store in dark cool place.
recipe from: Aromatherapy Handbook for Beauty, Hair, and Skin Care
Tuesday, August 19, 2008
Breakfast Shake
I now drink this every morning. It is a great get up and go drink, complete with protein, fiber, amino acids, and omega 3's! You can substitute sunbutter for the hempseed powder to give a stronger nutty/creamy flavor. Sunbutter is made from sunflower seeds:)
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)
serves 1
Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)
combine in blender. drink.
recipe from: Jamie Tilley
Thursday, August 14, 2008
Granola
Ingredients:
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar
Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.
In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.
Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.
It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.
As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.
recipe from: The Gluten-Free Vegan
Chocolate Cupcakes
I almost didn't make these because they sound pretty weird, but trust me these are excellent. They are moist and dense and even my non gluten-free and non vegan friends loved them!
Ingredients:
1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract
Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.
recipe adapted from: Vegetarian Times September 2008
Ingredients:
1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract
Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.
recipe adapted from: Vegetarian Times September 2008
Chai
makes 3 cups
Ingredients:
5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom seeds
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)
stevia
Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.
recipe adapted from: Jamie Tilley
Ingredients:
5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom seeds
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)
stevia
Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.
recipe adapted from: Jamie Tilley
Orange Molasses Bread
I haven't quite mastered this recipe, but here is what I have so far. I will keep updating as I work at getting the texture better. Still, this is pretty tasty;)
Ingredients:
1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast
Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.
In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.
Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.
Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy
Ingredients:
1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast
Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.
In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.
Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.
Beat at the highest speed for 3 1/2 minutes.
Spoon the dough directly into your prepared pans, filling them 2/3 full.
Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.
Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.
recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy
Dosas
fill these with any dal (tastes great with the spinach dal).
Ingredients:
2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying
Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.
Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.
recipe from: The Gluten-Free Vegan
Ingredients:
2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying
Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.
Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.
recipe from: The Gluten-Free Vegan
Spinach Dal
This is currently my favorite Dal recipe. It tastes great with spinach, mustard greens, chard, or basically whatever green leafy veggies you've got growing in the garden;)
Ingredients:
1 cup rinsed and picked over red or yellow lentils
1 tablespoon olive oil
1 medium-sized onion, chopped
2 cloves garlic, chopped finely
1 tablespoon chopped fresh ginger
1 green chile (I always leave this out)
4 cups washed and chopped spinach (stems removed)
pinch of mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup shopped fresh cilantro (I often leave this out too)
Salt
Freshly ground pepper
In a 2-quart stockpot, place the lentils in 2 cups of water and cook until done, 40-45 minutes.
In the meantime, heat a large skillet over medium heat and sauté the onions in the olive oil until soft, 4 to 5 minutes. Add the garlic, ginger, green chile, and spinach. Cook until the spinach is wilted, 4 to 5 minutes.
When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices. Mix well. Season with salt and pepper, as desired. Heat through and serve.
recipe from: The Gluten-Free Vegan
Ingredients:
1 cup rinsed and picked over red or yellow lentils
1 tablespoon olive oil
1 medium-sized onion, chopped
2 cloves garlic, chopped finely
1 tablespoon chopped fresh ginger
1 green chile (I always leave this out)
4 cups washed and chopped spinach (stems removed)
pinch of mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup shopped fresh cilantro (I often leave this out too)
Salt
Freshly ground pepper
In a 2-quart stockpot, place the lentils in 2 cups of water and cook until done, 40-45 minutes.
In the meantime, heat a large skillet over medium heat and sauté the onions in the olive oil until soft, 4 to 5 minutes. Add the garlic, ginger, green chile, and spinach. Cook until the spinach is wilted, 4 to 5 minutes.
When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices. Mix well. Season with salt and pepper, as desired. Heat through and serve.
recipe from: The Gluten-Free Vegan
Saturday, July 19, 2008
Fresh Veggie Juice
This is one of the best juicer juices I've ever had - one of those discoveries when using up all the veggies in the fridge.
Ingredients:
1/2 bunch of celery
1 loose beet
1 apple
2 carrots
1 small lemon
1/2 inch piece of ginger
juice in juicer.
recipe from: Stacey Bevans
Ingredients:
1/2 bunch of celery
1 loose beet
1 apple
2 carrots
1 small lemon
1/2 inch piece of ginger
juice in juicer.
recipe from: Stacey Bevans
"Tunafish" Salad
This doesn't really taste like tuna fish salad to me, but I love it eaten in the same way (on some fresh toasted homemade bread;) Next time I think I'll add in veggies like celery, carrots, and zucchini.
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
Cucumber Side Salad
Ingredients:
sliced cucumbers
red onion
white pepper
salt
agave nectar
apple cider vinegar
Combine cucumbers and onions in a bowl.
Mix apple cider vinegar, agave nectar, salt and pepper to taste. drizzle over cucumbers and onions. Toss and Serve.
recipe from: Stacey Bevans
sliced cucumbers
red onion
white pepper
salt
agave nectar
apple cider vinegar
Combine cucumbers and onions in a bowl.
Mix apple cider vinegar, agave nectar, salt and pepper to taste. drizzle over cucumbers and onions. Toss and Serve.
recipe from: Stacey Bevans
Wednesday, July 9, 2008
Low Sugar Jam
Makes about 3 pints
This recipe works with all berries (except maybe eggplants;). Pick your favorite or a combination of different berries.
Ingredients:
3 cups berries
1/2 cup water
1 1/2 cup sugar
Wash berries and spread them on a paper towel to drain. Pick them over, removing any damaged or moldy fruit. If using strawberries, cut them into quarters.
Heat berries and water in a saucepan over medium heat. Stir with a wooden spoon to keep berries from scorching. Bring mixture to a boil.
Add sugar to the boiling berries, stirring until sugar dissolves.
Return Jam to a simmer and continue stirring for at least 15 to 20 minutes. To test whether it's done, put a teaspoonful of jam in the freezer. Remove it after 2-3 minutes. If jam is thick and doesn't run off the spoon, it is done.
can jam in jars. Un-caned jams will last up to 3 weeks in the fridge, and up to 3 months in the freezer.
recipe from: Living Without August/Sept 2008
for more canning recipes check out: http://www.pickyourown.org/allaboutcanning.htm
This recipe works with all berries (except maybe eggplants;). Pick your favorite or a combination of different berries.
Ingredients:
3 cups berries
1/2 cup water
1 1/2 cup sugar
Wash berries and spread them on a paper towel to drain. Pick them over, removing any damaged or moldy fruit. If using strawberries, cut them into quarters.
Heat berries and water in a saucepan over medium heat. Stir with a wooden spoon to keep berries from scorching. Bring mixture to a boil.
Add sugar to the boiling berries, stirring until sugar dissolves.
Return Jam to a simmer and continue stirring for at least 15 to 20 minutes. To test whether it's done, put a teaspoonful of jam in the freezer. Remove it after 2-3 minutes. If jam is thick and doesn't run off the spoon, it is done.
can jam in jars. Un-caned jams will last up to 3 weeks in the fridge, and up to 3 months in the freezer.
recipe from: Living Without August/Sept 2008
for more canning recipes check out: http://www.pickyourown.org/allaboutcanning.htm
Rosemary, Garlic, and Chili Oil
This oil is great for dressing a salad with. Infused oils have the potential to support the growth of harmful bacteria, so follow the procedures listed carefully.
Ingredients:
1 sprig fresh rosemary
4 cloves garlic
1-2 chili peppers (according to taste)
1/2 teaspoon chili powder
1 pint (570ml) light olive oil
Method:
Bruise the rosemary sprig with the end of a wooden rolling pin
Cut the garlic cloves in half
Cut the chili pepper in half lengthwise
Put the rosemary, garlic, chili pepper, and chili powder into a clear 1pint glass bottle with a screw top.
Pour in the olive oil, secure the lid, shake well, and refrigerate for two days before using. Keep the bottle stored in the fridge and use within one week.
recipe from: A Slice of Organic Life
Ingredients:
1 sprig fresh rosemary
4 cloves garlic
1-2 chili peppers (according to taste)
1/2 teaspoon chili powder
1 pint (570ml) light olive oil
Method:
Bruise the rosemary sprig with the end of a wooden rolling pin
Cut the garlic cloves in half
Cut the chili pepper in half lengthwise
Put the rosemary, garlic, chili pepper, and chili powder into a clear 1pint glass bottle with a screw top.
Pour in the olive oil, secure the lid, shake well, and refrigerate for two days before using. Keep the bottle stored in the fridge and use within one week.
recipe from: A Slice of Organic Life
Tuesday, July 8, 2008
Lentil Soup
Serves 8
Time: 1 hour
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, cut into a fine dice
5 plum tomatoes, diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper
Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with homemade bread:)
recipe from: Veganomicon
Time: 1 hour
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, cut into a fine dice
5 plum tomatoes, diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper
Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with homemade bread:)
recipe from: Veganomicon
Roasted Yam Dip
Makes about 2 cups.
Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish
Preheat oven to 400. Place rack in center of oven.
Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.
When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.
recipe adapted from: Delicious Living July 2008
Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish
Preheat oven to 400. Place rack in center of oven.
Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.
When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.
recipe adapted from: Delicious Living July 2008
Pesto
this is a great sauce put on pasta for fresh pesto pasta!
makes about 1/2 cup.
Ingredients:
1/4-1/3 cup olive oil
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2-3 cloves garlic, minced
1/4 teaspoon sea salt
Freshly cracked pepper
1/4 cup pine nuts (optional)
Place all ingredients in a blender or food processor, and process until well blended. Put the olive oil in first to help blend. If the pesto is too thick add a little water.
recipe from: The Gluten-Free Vegan
makes about 1/2 cup.
Ingredients:
1/4-1/3 cup olive oil
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2-3 cloves garlic, minced
1/4 teaspoon sea salt
Freshly cracked pepper
1/4 cup pine nuts (optional)
Place all ingredients in a blender or food processor, and process until well blended. Put the olive oil in first to help blend. If the pesto is too thick add a little water.
recipe from: The Gluten-Free Vegan
Sunday, July 6, 2008
Curried Eggplant Garbanzo Bean Burgers
I love this recipe! I served it with home-made sweet potato fries and ketchup. The Vegan Gourmet suggests serving with mango chutney.
Ingredients:
1 large eggplant
2 teaspoons raw sesame seeds
1 tablespoon plus 1/2 teaspoon olive oil
1/4 cup minced onion
2 tablespoons minced celery
2 tablespoons minced parsley
2 cloves minced garlic
2 teaspoons curry powder
1 cup freshly cooked or canned garbanzo beans, drained
1 1/4 cups coarse dry bread crumbs (gluten-free)
1 1/2 teaspoons soy sauce
1 teaspoon grated or minced lemon peel
pinch cayenne
Preheat the oven to 375 F. Cut the eggplant crosswise into 1/2 inch slices. Place the slices on a steamer rack in a large saucepan over 2 inches of water. Cover, turn heat to medium-high, and steam 5-10 minutes, until the eggplant is quite soft.
Meanwhile toast sesame seeds and set aside.
Heat olive oil in a pan over medium heat. Add onion, celery, parsley, garlic, and curry powder and sauté for 5 minutes. Remove the pan from the heat and immediately add 2 tablespoons water. Stir around quickly and set aside.
When eggplant is done, combine it with the garbanzo beans in a food processor. Pulse a few times to create a fairly coarse puree. Place in a bowl and add the sauteed vegetables, bread crumbs, sesame seeds, soy sauce, lemon peel, and cayenne. Stir until mixture is thick and well combined.
Oil baking sheet. Form mixture into even-sized patties. If you are not serving 8 burgers, uncooked patties can be frozen between layers of waxed paper, simply defrost before cooking. Place the patties on the oiled baking sheet and bake 30-35 minutes, until lightly browned on top.
recipe from: The Vegan Gourmet
Ingredients:
1 large eggplant
2 teaspoons raw sesame seeds
1 tablespoon plus 1/2 teaspoon olive oil
1/4 cup minced onion
2 tablespoons minced celery
2 tablespoons minced parsley
2 cloves minced garlic
2 teaspoons curry powder
1 cup freshly cooked or canned garbanzo beans, drained
1 1/4 cups coarse dry bread crumbs (gluten-free)
1 1/2 teaspoons soy sauce
1 teaspoon grated or minced lemon peel
pinch cayenne
Preheat the oven to 375 F. Cut the eggplant crosswise into 1/2 inch slices. Place the slices on a steamer rack in a large saucepan over 2 inches of water. Cover, turn heat to medium-high, and steam 5-10 minutes, until the eggplant is quite soft.
Meanwhile toast sesame seeds and set aside.
Heat olive oil in a pan over medium heat. Add onion, celery, parsley, garlic, and curry powder and sauté for 5 minutes. Remove the pan from the heat and immediately add 2 tablespoons water. Stir around quickly and set aside.
When eggplant is done, combine it with the garbanzo beans in a food processor. Pulse a few times to create a fairly coarse puree. Place in a bowl and add the sauteed vegetables, bread crumbs, sesame seeds, soy sauce, lemon peel, and cayenne. Stir until mixture is thick and well combined.
Oil baking sheet. Form mixture into even-sized patties. If you are not serving 8 burgers, uncooked patties can be frozen between layers of waxed paper, simply defrost before cooking. Place the patties on the oiled baking sheet and bake 30-35 minutes, until lightly browned on top.
recipe from: The Vegan Gourmet
Saturday, July 5, 2008
Almond Peach Popsicles
This is listed as a smoothie recipe in The Gluten-Free Vegan, but I find it tastes more like an almond eclair. Too sweet as a smoothie, I freeze this juice in popsicle forms and have home-made tasty popsicles. Also good as a granatia or slushie.
Ingredients:
4 large Medjool dates, pitted and chopped
2 cups almond milk
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
8-10 almonds, chopped
3 cups pitted, chopped peaches
1-2 ice cubes
1/4 teaspoon nutmeg (optional)
Place all ingredients in a blender or food processor and blend on high until smooth, 2 to 3 minutes.
Fill popsicle forms or tubs with liquid and freeze until solid. Take out and enjoy as popsicles, granatia, or slushies.
recipe adapted from: The Gluten-Free Vegan
Ingredients:
4 large Medjool dates, pitted and chopped
2 cups almond milk
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
8-10 almonds, chopped
3 cups pitted, chopped peaches
1-2 ice cubes
1/4 teaspoon nutmeg (optional)
Place all ingredients in a blender or food processor and blend on high until smooth, 2 to 3 minutes.
Fill popsicle forms or tubs with liquid and freeze until solid. Take out and enjoy as popsicles, granatia, or slushies.
recipe adapted from: The Gluten-Free Vegan
Friday, July 4, 2008
Kale Krisps
Serves 8
3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces
Preheat oven to 350 F and place rack in center of the oven.
Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
recipe from: Delicious Living July 2008
3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces
Preheat oven to 350 F and place rack in center of the oven.
Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
recipe from: Delicious Living July 2008
Tortilla Chips
I actually prefer these made with brown rice tortilla chips, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Agave Popcorn Balls
makes 16-20
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
Cashew Creme Frosting
To me this tastes just like frosting, which I don't really like at all. Instead I'm dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Homemade Ketchup
After deciding to make all my own condiments from scratch I found and tried this recipe. It isn't the best, but then again I don't really like ketchup all that much. This does go great with sweet potato fries and garden burgers!
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Almond Cheese
A tasty way to use up the almond pulp left over from making almond milk, this cheese is a great spread on crackers:)
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Almond Milk
I just bought The Gluten-Free Vegan, which is a cookbook well worth investing in! Anyway, this is a simple yet wonderful recipe for almond milk, which I find cheaper and tastier to make myself. Great in smoothies or just alone.
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
Wednesday, June 25, 2008
"Meat" Balls
makes 18-24 meatballs
Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs
Preheat the oven to 375.
Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.
Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.
Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.
Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.
note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.
recipe from: Living Without Summer 2007
Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs
Preheat the oven to 375.
Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.
Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.
Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.
Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.
note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.
recipe from: Living Without Summer 2007
Tuesday, June 24, 2008
Mixed Berry and Mint Granita
Serves 12
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
Saturday, June 21, 2008
White Bean Salad
Ingredients:
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
Breaded Eggplant
I love eating this diner during the summer:)
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Pasta Carbonara (sort of)
Ingredients:
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
Potato and Pumkin Curry with Brown Basmati Rice
I didn't have a can of tomatoes, so I used two fresh tomatoes and added about 1/4 a cup of coconut milk which gave this recipe a wonderful creamy taste and texture.
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
Caribbean-Style Sweet Potatoes and Black Beans over Brown Rice
makes 4 servings
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
Wednesday, June 11, 2008
Master Cleanse Tea
Ingredients:
1 cup water
2 tbsp lemon juice (or just throw some lemon slices in;)
2 tbsp grade b maple syrup (easier to digest)
pinch of cayenne pepper
This is a fasting drink, and is supposed to have all the nutrients you need for quite a few days. I like to drink it as a detox tea in the morning or a pick me cold drink in the afternoon. Ideally, the water should be room temperature and distilled.
recipe from: colonics4life
1 cup water
2 tbsp lemon juice (or just throw some lemon slices in;)
2 tbsp grade b maple syrup (easier to digest)
pinch of cayenne pepper
This is a fasting drink, and is supposed to have all the nutrients you need for quite a few days. I like to drink it as a detox tea in the morning or a pick me cold drink in the afternoon. Ideally, the water should be room temperature and distilled.
recipe from: colonics4life
Brown Rice and Hempseed Salad
Serves 2. Hempseed delivers good fats, which reduce inflammation and fuel the brain. Raw parsley, carrots, onions, and lime juice add fiber and vitamins with live enzymes - plus a zingy taste. You'll feel very clean after you've eaten this. follow with a hot cup of detox tea if you like.
time = 27 minutes
Ingredients:
1cup cooked brown rice
1/2 cup shelled hempseed
1 cup chopped fresh flat-leaf parsley
1 cup grated carrots
2 tablespoons chopped fresh mint
1 bunch chopped fresh cilantro
2 tablespoons finely chopped green onions
2 teaspoons dried basil, crushed between your fingers
1/2 teaspoon crushed red pepper flakes, or dried Aleppo pepper
2/3 cup fresh lime juice (about 4 limes)
2 tablespoons pure maple syrup
1/4 teaspoon ssea salt, or to taste
Freshly ground black pepper
Combine all ingredients; toss and serve.
Per Serving: 467 cal, 40% fat cal, 22g fat, 2gsat fat, 0mg chol, 15g protein, 57g carb, 6g fiber, 357mg sodium.
recipe from: Delicious Living March 2008
time = 27 minutes
Ingredients:
1cup cooked brown rice
1/2 cup shelled hempseed
1 cup chopped fresh flat-leaf parsley
1 cup grated carrots
2 tablespoons chopped fresh mint
1 bunch chopped fresh cilantro
2 tablespoons finely chopped green onions
2 teaspoons dried basil, crushed between your fingers
1/2 teaspoon crushed red pepper flakes, or dried Aleppo pepper
2/3 cup fresh lime juice (about 4 limes)
2 tablespoons pure maple syrup
1/4 teaspoon ssea salt, or to taste
Freshly ground black pepper
Combine all ingredients; toss and serve.
Per Serving: 467 cal, 40% fat cal, 22g fat, 2gsat fat, 0mg chol, 15g protein, 57g carb, 6g fiber, 357mg sodium.
recipe from: Delicious Living March 2008
Shepard's Pie
This is a great recipe, and very easy to alter to fit whatever veggies and beans you have lying around in the house. We substituted a bunch of things for the veggies we had available, but I will list the original recipe here.
This recipe calls for no crust, but I can't eat pie without crust (it's the best part) so I added the pie crust recipe at the bottom.
Ingredients:
Filling
1 1/2 cups cooked navy beans or 1 can rinsed and drained
1 cup pasta sauce (make sure it is soy and gluten free)
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp coarsely chopped broccoli florets
1 1/2 cup corn niblets
2 cups packed chopped mustard greens or Chinese lettuce
1 cup sliced okra
1 medium onion, chopped
4 carrots, finely chopped
1 potato, peeled and chopped
2 tsp granulated sugar
2 tsp dried basil
paprika
Potato Topping
5 medium potatoes
1 tbsp olive oil
1/4 cup rice milk
1/2 tsp salt
In a large bowl, using a potato masher (or in a food processor), rougly mash beans. Stir in pasta sauce and soy sauce. Set aside.
In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8-10 minutes. Add mashed bean mixture and stir until well combined
Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in a bowl and mash together with olive oil, rice milk, and salt.
Transfer bean mixture to prepared casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake 40 minutes.
recipe from: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
Pie Crust
Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)
In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together
Pat the mixture into a 9" or 10" oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.
If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.
When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.
recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy
This recipe calls for no crust, but I can't eat pie without crust (it's the best part) so I added the pie crust recipe at the bottom.
Ingredients:
Filling
1 1/2 cups cooked navy beans or 1 can rinsed and drained
1 cup pasta sauce (make sure it is soy and gluten free)
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp coarsely chopped broccoli florets
1 1/2 cup corn niblets
2 cups packed chopped mustard greens or Chinese lettuce
1 cup sliced okra
1 medium onion, chopped
4 carrots, finely chopped
1 potato, peeled and chopped
2 tsp granulated sugar
2 tsp dried basil
paprika
Potato Topping
5 medium potatoes
1 tbsp olive oil
1/4 cup rice milk
1/2 tsp salt
In a large bowl, using a potato masher (or in a food processor), rougly mash beans. Stir in pasta sauce and soy sauce. Set aside.
In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8-10 minutes. Add mashed bean mixture and stir until well combined
Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in a bowl and mash together with olive oil, rice milk, and salt.
Transfer bean mixture to prepared casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake 40 minutes.
recipe from: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
Pie Crust
Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)
In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together
Pat the mixture into a 9" or 10" oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.
If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.
When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.
recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy
Tuesday, June 10, 2008
Nutty Falafel Balls
Ingredients:
3 cups cooked chickpeas or 2 cans rinsed and drained
1 cup finely chopped brazil nuts
1 cup finely chopped bok choy
1 1/2 tbsp olive oil
1 onion, finely chopped
1/4 cup all purpose gluten-free flour
4 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
In a large bowl, mash cooked chickpeas. Add brazil nuts and bok choy; mix until combined. Transfer in 2 batches to a food processor, processing each until mixture achieves a sticky texture. Return to bowl.
Preheat oven to 350˚ (180˚ C). Add olive oil, onion, flour, garlic, cumin, coriander, salt and pepper to chickpea mixture; combine until well mixed. With your hands, form mixture into 1 1/4-inch balls and place on baking sheet. Bake 40 minutes, turning balls over at the halfway point.
recipe from: CalciYum! Delicious Calcium-rich Dairy-free Vegetarian Recipes
3 cups cooked chickpeas or 2 cans rinsed and drained
1 cup finely chopped brazil nuts
1 cup finely chopped bok choy
1 1/2 tbsp olive oil
1 onion, finely chopped
1/4 cup all purpose gluten-free flour
4 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
In a large bowl, mash cooked chickpeas. Add brazil nuts and bok choy; mix until combined. Transfer in 2 batches to a food processor, processing each until mixture achieves a sticky texture. Return to bowl.
Preheat oven to 350˚ (180˚ C). Add olive oil, onion, flour, garlic, cumin, coriander, salt and pepper to chickpea mixture; combine until well mixed. With your hands, form mixture into 1 1/4-inch balls and place on baking sheet. Bake 40 minutes, turning balls over at the halfway point.
recipe from: CalciYum! Delicious Calcium-rich Dairy-free Vegetarian Recipes
Friday, May 30, 2008
Chili Casserole Diner
Another very tasty meal from The Voluptuous Vegan, a cookbook well worth buying!
Menu:
Spaghetti Squash with Sofrito
Chili and Corn-Biscuit Casserole
Guacasalsa
Garlic-Braised Broccoli
Cook's Notes:
Soak the beans for the chili
Up to a day in advance: Cook the beans and make the chili. Bake the spaghetti squash and scoop out the flesh
Mix together the biscuit, layer the casserole, and place in the oven to bake
Make the guacasalsa
Sauté the spaghetti squash
Cook the broccoli right before serving
To serve, place a portion of chili casserole in the middle of the plate. Or place an individual ramekin in the middle of each plate. Top with a dollop of the guacasalsa. Serve on either side a little mound of spaghetti squash and a stalk of broccoli.
Spaghetti Squash with Sofrito
Ingredients:
1 1/2 lbs spaghetti squash (1/2 large or 1 small)
1/2 large red bell pepper, stem, seeds, and membrane removed
2 tablespoons extra-virgin olive oil
1 tablespoon achiote seeds (optional)
1/2 lb plum tomatoes (3 or 4), roughly chopped
1 garlic clove, minced
salt and freshly ground black pepper
2 scallions, thinly sliced on the diagonal
Preheat the oven to 375˚F. Cut the squash in half lengthwise and place the two halves on an oiled baking sheet and bake for 50-60 minutes or until the squash is tender when pricked with a fork. Remove the squash and discard the seeds. Use a fork to scrape the flesh from the squash (it comes out in strands). Put in a bowl and set aside.
Slice the red pepper into thin lengthwise strips and then cut the strips into 1-inch pieces.
Combine the oil and achiote seeds in a small skillet and heat gently over low heat. As soon as the oil is warm and infused with orange color, pour it through a strainer. Discard the seeds. Return the oil to the skillet add the tomatoes, peppers, and garlic, and sauté over medium heat for 5-7 minutes, or until the tomatoes are broken up and the peppers are softened. Add the spaghetti squash and cook for another 5 minutes, stirring occasionally, until warmed through and stewed together. Add salt and pepper. Stir in the scallions.
Chili and Corn-Biscuit Casserole
chili ingredients:
3/4 cup anasazi beans, soaked, or 1 14 ounce can
3/4 cup pinto beans, soaked, or 1 15 ounce can
salt
1 tablespoon extra-virgin olive oil
2 onions, cut into fine dice (2 cups)
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 chipotle chile
1 pasilla chile
1 ancho or jaujillo chile
1/2 cup sun-dried tomatoes
1 15 ounce can of black beans, drained
1 tablespoon mirin or dry sherry
1 tablespoon fresh lemon juice
Cover the beans with 7 cups water and simmer, partially covered, for about 1 hour or until the beans are softened. Add salt to taste. (Alternatively, put the beans in a pressure cooker with 4 cups water. Bring to a boil, covered, then lock on the lid and pressure-cook for 6 minutes. Let the pressure come down naturally. Remove the lid and salt the beans). For canned beans, drain the liquid and add to a pot covered 1 1/2 cups water. Don't add more salt at this stage, since canned beans are already salted.
Warm the olive oil in a medium skillet. Add the onions and cook over medium-low heat for 10 minutes. Add the garlic, cumin, and oregano and cook 5 minutes more.
Cut off the stems of the dried chiles and shake out the seeds. Place the chiles and sun-dried tomatoes together in a bowl. Cover with boiling water and let soak for 15 minutes, until soft. Drain, reserving the soaking liquid. Put the sundried tomatoes in the blender with the chiles and 1/4 cup of the soaking liquid and blend until smooth.
Place the black beans in a food processor fitted with a metal blade and process until ground. Transfer the ground beans to a skillet with the chile-tomato purée and cook for 5 minutes stirring constantly.
Add the contents of the skillet to the bean pot. Add the mirin and lemon juice to the pot and simmer for 15 to 20 minutes uncovered, to evaporate any excess liquid and allow the chili to thicken. (if you are using canned beans, add the salt now). Stir from time to time to prevent the chile from sticking. Adjust salt to taste.
corn biscuit ingredients:
1 cup all-purpose gluten free flour
1 cup cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon chile powder, preferably New Mexican
1/4 cup apple cider vinegar
1/2 cup rice milk
6 tablespoons canola oil
1/4 cup water
1/2 cup tortilla chips, crushed
Preheat the oven to 350˚ F. Oil a deep 7x9 inch baking dish.
In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and chile powder. In another medium bowl, mix the vinegar, rice milk, oil, and water. Whisk together until thoroughly blended and emulsified. (You can use a blender for this). Add the wet ingredients to the dry ingredients and mix together with a spatula just until the ingredients are fully moist; do not overmix.
Spread a thin layer of batter on the bottom of the baking dish. Spoon the chili on top and finish with the rest of the batter. With a spatula (a small metal offset spatula works best here). Smooth the batter evenly. Sprinkle with the crushed tortilla chips.
Bake for 45 minutes, or until the casserole is cooked through, and a toothpick inserted in the biscuit comes out clean. Let the casserole stand for 5 minutes before cutting it into squares to serve.
Guacasalsa
Ingredients:
2 scallions, thinly sliced on the diagonal (1/4 cup)
1 jalapeño, stem and seeds removed, minced
1 medium cucumber cut into 1/4-inch cubes (1 cup)
1/2 cup minced red onion
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
2 ripe avocados (or 3 or 4;)
2 tablespoons fresh lime juice
salt
Combine ingredients in bowl and mash up avocados until you have a nice guacamole (the original recipe calls for chopped avocados not mashed ones, but I much prefer mashed).
Garlic-Braised Broccoli
Ingredients:
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 lb broccoli, cut into florets
Warm the oil and garlic in a medium skillet over medium heat until the oil is shimmering and the garlic barely starts to color. Add the broccoli and stir for a minute or two until it is heated through.
Add 1/4 cup water to the skillet. Cover the skillet and cook for about 2 minutes, until the broccoli is crisp-tender and bright green. Sprinkle with salt.
recipe adapted from: The Voluptuous Vegan
Menu:
Spaghetti Squash with Sofrito
Chili and Corn-Biscuit Casserole
Guacasalsa
Garlic-Braised Broccoli
Cook's Notes:
Soak the beans for the chili
Up to a day in advance: Cook the beans and make the chili. Bake the spaghetti squash and scoop out the flesh
Mix together the biscuit, layer the casserole, and place in the oven to bake
Make the guacasalsa
Sauté the spaghetti squash
Cook the broccoli right before serving
To serve, place a portion of chili casserole in the middle of the plate. Or place an individual ramekin in the middle of each plate. Top with a dollop of the guacasalsa. Serve on either side a little mound of spaghetti squash and a stalk of broccoli.
Spaghetti Squash with Sofrito
Ingredients:
1 1/2 lbs spaghetti squash (1/2 large or 1 small)
1/2 large red bell pepper, stem, seeds, and membrane removed
2 tablespoons extra-virgin olive oil
1 tablespoon achiote seeds (optional)
1/2 lb plum tomatoes (3 or 4), roughly chopped
1 garlic clove, minced
salt and freshly ground black pepper
2 scallions, thinly sliced on the diagonal
Preheat the oven to 375˚F. Cut the squash in half lengthwise and place the two halves on an oiled baking sheet and bake for 50-60 minutes or until the squash is tender when pricked with a fork. Remove the squash and discard the seeds. Use a fork to scrape the flesh from the squash (it comes out in strands). Put in a bowl and set aside.
Slice the red pepper into thin lengthwise strips and then cut the strips into 1-inch pieces.
Combine the oil and achiote seeds in a small skillet and heat gently over low heat. As soon as the oil is warm and infused with orange color, pour it through a strainer. Discard the seeds. Return the oil to the skillet add the tomatoes, peppers, and garlic, and sauté over medium heat for 5-7 minutes, or until the tomatoes are broken up and the peppers are softened. Add the spaghetti squash and cook for another 5 minutes, stirring occasionally, until warmed through and stewed together. Add salt and pepper. Stir in the scallions.
Chili and Corn-Biscuit Casserole
chili ingredients:
3/4 cup anasazi beans, soaked, or 1 14 ounce can
3/4 cup pinto beans, soaked, or 1 15 ounce can
salt
1 tablespoon extra-virgin olive oil
2 onions, cut into fine dice (2 cups)
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 chipotle chile
1 pasilla chile
1 ancho or jaujillo chile
1/2 cup sun-dried tomatoes
1 15 ounce can of black beans, drained
1 tablespoon mirin or dry sherry
1 tablespoon fresh lemon juice
Cover the beans with 7 cups water and simmer, partially covered, for about 1 hour or until the beans are softened. Add salt to taste. (Alternatively, put the beans in a pressure cooker with 4 cups water. Bring to a boil, covered, then lock on the lid and pressure-cook for 6 minutes. Let the pressure come down naturally. Remove the lid and salt the beans). For canned beans, drain the liquid and add to a pot covered 1 1/2 cups water. Don't add more salt at this stage, since canned beans are already salted.
Warm the olive oil in a medium skillet. Add the onions and cook over medium-low heat for 10 minutes. Add the garlic, cumin, and oregano and cook 5 minutes more.
Cut off the stems of the dried chiles and shake out the seeds. Place the chiles and sun-dried tomatoes together in a bowl. Cover with boiling water and let soak for 15 minutes, until soft. Drain, reserving the soaking liquid. Put the sundried tomatoes in the blender with the chiles and 1/4 cup of the soaking liquid and blend until smooth.
Place the black beans in a food processor fitted with a metal blade and process until ground. Transfer the ground beans to a skillet with the chile-tomato purée and cook for 5 minutes stirring constantly.
Add the contents of the skillet to the bean pot. Add the mirin and lemon juice to the pot and simmer for 15 to 20 minutes uncovered, to evaporate any excess liquid and allow the chili to thicken. (if you are using canned beans, add the salt now). Stir from time to time to prevent the chile from sticking. Adjust salt to taste.
corn biscuit ingredients:
1 cup all-purpose gluten free flour
1 cup cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon chile powder, preferably New Mexican
1/4 cup apple cider vinegar
1/2 cup rice milk
6 tablespoons canola oil
1/4 cup water
1/2 cup tortilla chips, crushed
Preheat the oven to 350˚ F. Oil a deep 7x9 inch baking dish.
In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and chile powder. In another medium bowl, mix the vinegar, rice milk, oil, and water. Whisk together until thoroughly blended and emulsified. (You can use a blender for this). Add the wet ingredients to the dry ingredients and mix together with a spatula just until the ingredients are fully moist; do not overmix.
Spread a thin layer of batter on the bottom of the baking dish. Spoon the chili on top and finish with the rest of the batter. With a spatula (a small metal offset spatula works best here). Smooth the batter evenly. Sprinkle with the crushed tortilla chips.
Bake for 45 minutes, or until the casserole is cooked through, and a toothpick inserted in the biscuit comes out clean. Let the casserole stand for 5 minutes before cutting it into squares to serve.
Guacasalsa
Ingredients:
2 scallions, thinly sliced on the diagonal (1/4 cup)
1 jalapeño, stem and seeds removed, minced
1 medium cucumber cut into 1/4-inch cubes (1 cup)
1/2 cup minced red onion
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
2 ripe avocados (or 3 or 4;)
2 tablespoons fresh lime juice
salt
Combine ingredients in bowl and mash up avocados until you have a nice guacamole (the original recipe calls for chopped avocados not mashed ones, but I much prefer mashed).
Garlic-Braised Broccoli
Ingredients:
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 lb broccoli, cut into florets
Warm the oil and garlic in a medium skillet over medium heat until the oil is shimmering and the garlic barely starts to color. Add the broccoli and stir for a minute or two until it is heated through.
Add 1/4 cup water to the skillet. Cover the skillet and cook for about 2 minutes, until the broccoli is crisp-tender and bright green. Sprinkle with salt.
recipe adapted from: The Voluptuous Vegan
Fennel-Cauliflower Sauce
This sauce comes from the Indian Fusion Diner, but it is also a great creamy sauce to put on other things such as pasta.
Ingredients:
4 teaspoons plus 1 tablespoon canola oil
2 tablespoons chickpea flour
2 teaspoons fennel seeds
1/2 large fennel bulb, or 1 small bulb
1 onion, finely chopped (1 cup)
1/2 small head of cauliflower, cut into florets (2 cups)
4 cups water
salt
1 tablespoon fresh lemon juice
1 tablespoon ginger juice*
pinch of cayenne pepper
* To make ginger juice grate a piece of ginger and then squeeze juice out of this pulp into a bowl.
Warm 4 teaspoons of oil in a small saucepan. Add the chickpea flour and cook over low heat, stirring constantly, for about 5 minutes, or until the roux darkens slightly, turning a nutty golden color. Transfer to a small bowl to cool.
Toast the fennel seeds in a dry medium skillet until ragrant. Immediately transfer them to a mortal and pestle or a spice grinder and grind to a powder.
Trim off the stalks and any discolored parts of the fennel bulb. Cut it in half and cut out the hard core. Slice it thin lengthwise; you should have about 2 cups.
Warm the remaining tablespoon of oil in a large saucepan or pot. Add the onions and sliced fennel and sauté over medium heat for 7 minutes, or until the onions start to brown. Add the ground fennel seeds and sauté for a couple of minutes more. Add the cauliflower and the water. Cover and bring to a boil, then lower the heat to a simmer. Remove 1/2 cup or so of the hot liquid and pour it into the bowl with the reserved roux. Whisk vigorously to dissolve the roux in the hot water, then pour the dissolved roux back into the pot. Simmer, partially covered, stirring from time to time to prevent sticking, for about 20 minutes, or until the cauliflower is soft.
Purée the mixture, using an immersion lender, or purée in small batches in a regular blender. (Hold a towel over the top and do not fill the blender more than half full if you are puréeing while the liquid is hot).
Return the sauce to the pot and add salt to taste. Let the sauce sit for a couple of minutes to absorb the salt, then add the lemon juice, ginger juice, and cayenne. Adjust salt if necessary.
recipe from: The Voluptuous Vegan
Ingredients:
4 teaspoons plus 1 tablespoon canola oil
2 tablespoons chickpea flour
2 teaspoons fennel seeds
1/2 large fennel bulb, or 1 small bulb
1 onion, finely chopped (1 cup)
1/2 small head of cauliflower, cut into florets (2 cups)
4 cups water
salt
1 tablespoon fresh lemon juice
1 tablespoon ginger juice*
pinch of cayenne pepper
* To make ginger juice grate a piece of ginger and then squeeze juice out of this pulp into a bowl.
Warm 4 teaspoons of oil in a small saucepan. Add the chickpea flour and cook over low heat, stirring constantly, for about 5 minutes, or until the roux darkens slightly, turning a nutty golden color. Transfer to a small bowl to cool.
Toast the fennel seeds in a dry medium skillet until ragrant. Immediately transfer them to a mortal and pestle or a spice grinder and grind to a powder.
Trim off the stalks and any discolored parts of the fennel bulb. Cut it in half and cut out the hard core. Slice it thin lengthwise; you should have about 2 cups.
Warm the remaining tablespoon of oil in a large saucepan or pot. Add the onions and sliced fennel and sauté over medium heat for 7 minutes, or until the onions start to brown. Add the ground fennel seeds and sauté for a couple of minutes more. Add the cauliflower and the water. Cover and bring to a boil, then lower the heat to a simmer. Remove 1/2 cup or so of the hot liquid and pour it into the bowl with the reserved roux. Whisk vigorously to dissolve the roux in the hot water, then pour the dissolved roux back into the pot. Simmer, partially covered, stirring from time to time to prevent sticking, for about 20 minutes, or until the cauliflower is soft.
Purée the mixture, using an immersion lender, or purée in small batches in a regular blender. (Hold a towel over the top and do not fill the blender more than half full if you are puréeing while the liquid is hot).
Return the sauce to the pot and add salt to taste. Let the sauce sit for a couple of minutes to absorb the salt, then add the lemon juice, ginger juice, and cayenne. Adjust salt if necessary.
recipe from: The Voluptuous Vegan
Soy Sauce (kinda)
Ingredients:
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups veggie stock
salt to taste
In a saucepan over medium heat, stir together the veggie stock, balsamic vinegar, molasses, ginger, white pepper, garlic powder and salt. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes.
recipe adapted from: http://allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
1/4 teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 1/2 cups veggie stock
salt to taste
In a saucepan over medium heat, stir together the veggie stock, balsamic vinegar, molasses, ginger, white pepper, garlic powder and salt. Boil gently until liquid is reduced to about 1 cup, approximately 15 minutes.
recipe adapted from: http://allrecipes.com/Recipe/Soy-Sauce-Substitute/Detail.aspx
Egg Substitutes
Here are a few egg substitutes that I have collected from friends and the internet. You can also use egg replacer, however many of these are full of strange chemicals so I like to avoid them. Besides, what can be better than a little extra flax in your recipes (hooray for omega 3s!).
1 tablespoon ground flaxseeds
3 tablespoons of liquid eg. water, rice milk, soy milk etc.
Whip flaxseeds with liquid until you get an egg-like consistency. If you use warm water it will become thicker and egg-like faster. This is a great universal egg substitute.
applesauce
great substitute in muffins, some sweet breads, and some cakes.
mashed bananas
good substitute with an overwhelming banana flavor.
1 tablespoon ground flaxseeds
3 tablespoons of liquid eg. water, rice milk, soy milk etc.
Whip flaxseeds with liquid until you get an egg-like consistency. If you use warm water it will become thicker and egg-like faster. This is a great universal egg substitute.
applesauce
great substitute in muffins, some sweet breads, and some cakes.
mashed bananas
good substitute with an overwhelming banana flavor.
Cinnamon-Raisin-Nut Bread
So the first time I made this recipe it came out really amazing! Unfortunatly, the second and third times it failed miserably (just a small warning on the possibility of this recipe failing you). When I master bread I will be sure to let you know, in the meantime I'm going to keep posting my recipes that sometimes come out really good;)
I made this recipe without the nuts because I don't really like nuts in my bread, but I think it would also taste excellent with nuts and possibly chunks of other dried fruit. The bread itself has a very nice texture.
Ingredients:
2 cups Bean Flour Mix
1 tablespoon maple or brown sugar
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon dried orange peel
1 teaspoon cinnamon (I'm going to add more of this next time)
1/4 cup raisins
1/4 cup chopped nuts
1/3 cup lukewarm water
2 tablespoons maple syrup
1 tablespoon dry yeast
3/4 cup orange juice (lukewarm)
1/2 cup liquid egg substitute (2 tablespoons flax seeds + 6 tablespoons liquid works great)
1 teaspoon vinegar or dough enhancer
3 tablespoons oil
Oil a 4"x8" loaf pan.
In a small mixing bowl, blend the bean flour mix, brown sugar, xanthan gum, salt, orange peel, and cinnamon. Stir in the raisins and nuts. Put aside.
In a measuring cup, mix the water and maple syrup. Add the yeast and let dissolve. In the bowl of your mixer, place the yeast water and orange juice and add eggs, vinegar, and oil. Using the heavy beater (not dough hook), beat for a few seconds. Add the flour mix and beat on high for 2 minutes. Turn into your prepared loaf pan. Cover and let rise in a warm place for approximately 1 hour (should about double in bulk). Bake in a preheated 350˚ oven for 50 minutes or until the loaf tests done by sounding hollow when rapped. Turn out immediately onto a board to cool.
recipe adapted from: The Gluten-Free Gourmet: Cooks Fast and Healthy
I made this recipe without the nuts because I don't really like nuts in my bread, but I think it would also taste excellent with nuts and possibly chunks of other dried fruit. The bread itself has a very nice texture.
Ingredients:
2 cups Bean Flour Mix
1 tablespoon maple or brown sugar
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon dried orange peel
1 teaspoon cinnamon (I'm going to add more of this next time)
1/4 cup raisins
1/4 cup chopped nuts
1/3 cup lukewarm water
2 tablespoons maple syrup
1 tablespoon dry yeast
3/4 cup orange juice (lukewarm)
1/2 cup liquid egg substitute (2 tablespoons flax seeds + 6 tablespoons liquid works great)
1 teaspoon vinegar or dough enhancer
3 tablespoons oil
Oil a 4"x8" loaf pan.
In a small mixing bowl, blend the bean flour mix, brown sugar, xanthan gum, salt, orange peel, and cinnamon. Stir in the raisins and nuts. Put aside.
In a measuring cup, mix the water and maple syrup. Add the yeast and let dissolve. In the bowl of your mixer, place the yeast water and orange juice and add eggs, vinegar, and oil. Using the heavy beater (not dough hook), beat for a few seconds. Add the flour mix and beat on high for 2 minutes. Turn into your prepared loaf pan. Cover and let rise in a warm place for approximately 1 hour (should about double in bulk). Bake in a preheated 350˚ oven for 50 minutes or until the loaf tests done by sounding hollow when rapped. Turn out immediately onto a board to cool.
recipe adapted from: The Gluten-Free Gourmet: Cooks Fast and Healthy
Roasted Chickpea Nuts
Ingredients:
1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
2 tablespoon canola or coconut oil
salt
1 tablespoon fresh lemon juice
1 tablespoon minced peeled ginger
generous sprinkle of cayenne
pepper
Preheat the oven to 375 F. In a medium bowl, toss the chickpeas with the oil, a sprinkle of salt, and the lemon juice, ginger, and cayenne. Spread on a parchment-covered baking sheet and roast for about 45 minutes, stirring 2-3 times, until the chickpeas are shrunken and browned. They can be eaten hot, warm, or ate room temperature. If you make them in advance, put them in a baking dish and reheat before serving.
recipe from: The Voluptuous Vegan
1 1/2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
2 tablespoon canola or coconut oil
salt
1 tablespoon fresh lemon juice
1 tablespoon minced peeled ginger
generous sprinkle of cayenne
pepper
Preheat the oven to 375 F. In a medium bowl, toss the chickpeas with the oil, a sprinkle of salt, and the lemon juice, ginger, and cayenne. Spread on a parchment-covered baking sheet and roast for about 45 minutes, stirring 2-3 times, until the chickpeas are shrunken and browned. They can be eaten hot, warm, or ate room temperature. If you make them in advance, put them in a baking dish and reheat before serving.
recipe from: The Voluptuous Vegan
Very Veggie Pizza
Ingredients:
pizza crust
pasta sauce
veggies: peppers (green, orange, yellow, and red), onions, broccoli, asparagus, and any other veggies you have available.
Make pizza crust. Top with pasta sauce and veggies. Bake in oven. Serve with nutritional yeast sprinkled on top.
pizza crust
pasta sauce
veggies: peppers (green, orange, yellow, and red), onions, broccoli, asparagus, and any other veggies you have available.
Make pizza crust. Top with pasta sauce and veggies. Bake in oven. Serve with nutritional yeast sprinkled on top.
Thursday, May 29, 2008
Tomatoe Basil Pizza
Pizza Crust
Ingredients:
3/4 cup GF Flour Mix (see below)
3/4 cup Light Bean flour Mix
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1/4 cup liquid egg substitute
1/2 teaspoon vinegar or dough enhancer
1 1/2 tablespoons brown or maple sugar
1 cup of barely warm water
2 1/4 teaspoons dry yeast (1 packet)
Spray a baking sheet or a 15 inch round pizza pan with vegetable oil spray. Preheat oven to 425.
In a small bowl, whisk together the two flour mixes, xanthan gum, baking powder, and salt. Set aside.
In a larger mixing bowl, place the oil, egg substitute, vinegar, and 1 tablespoon of the brown sugar. Measure the water and add the rest of the sugar to it. Drop in the yeast to dissolve.
Beat the egg-oil mix slightly with a handheld mixer at low speed, adding the yeast water. Beat in half the flour. With a spoon, stir in the remaining flour and beat until smooth. Pour the batter onto the prepared baking sheet, and spread with a spatula to a 12 1/2 circle, allowing the edges to stay slightly thicker. Spread on your pizza sauce and add the toppings. Bake for 25-30 minutes. Makes 6 servings.
GF flour mix (can be stored in dry cupboard):
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
Pizza Toppings
Ingredients:
olive oil
tomatoes, sliced
fresh basil
garlic (optional), minced
Drizzle olive oil over unbaked pizza crust. cover crust with tomatoes fairly close together. Sprinkle entire crust with fresh basil leaves. Add garlic if desired.
recipe from: Anne Griffin
Ingredients:
3/4 cup GF Flour Mix (see below)
3/4 cup Light Bean flour Mix
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1/4 cup liquid egg substitute
1/2 teaspoon vinegar or dough enhancer
1 1/2 tablespoons brown or maple sugar
1 cup of barely warm water
2 1/4 teaspoons dry yeast (1 packet)
Spray a baking sheet or a 15 inch round pizza pan with vegetable oil spray. Preheat oven to 425.
In a small bowl, whisk together the two flour mixes, xanthan gum, baking powder, and salt. Set aside.
In a larger mixing bowl, place the oil, egg substitute, vinegar, and 1 tablespoon of the brown sugar. Measure the water and add the rest of the sugar to it. Drop in the yeast to dissolve.
Beat the egg-oil mix slightly with a handheld mixer at low speed, adding the yeast water. Beat in half the flour. With a spoon, stir in the remaining flour and beat until smooth. Pour the batter onto the prepared baking sheet, and spread with a spatula to a 12 1/2 circle, allowing the edges to stay slightly thicker. Spread on your pizza sauce and add the toppings. Bake for 25-30 minutes. Makes 6 servings.
GF flour mix (can be stored in dry cupboard):
2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
Pizza Toppings
Ingredients:
olive oil
tomatoes, sliced
fresh basil
garlic (optional), minced
Drizzle olive oil over unbaked pizza crust. cover crust with tomatoes fairly close together. Sprinkle entire crust with fresh basil leaves. Add garlic if desired.
recipe from: Anne Griffin
Pasta Sauce
Ingredients:
4 medium tomatoes, diced
1 onion, diced
2-3 cloves garlic, minced
2/3 - 1 can of tomato paste
thyme
rosemary
basil
oregano
salt
pepper
In a pot sauté onion and garlic with oil until onions are soft, but not yet fully translucent; add tomatoes. Let simmer for 20-40 minutes. While simmering add tomato paste. Season to taste with spices.
optionally: add some red wine and let tomatoes boil down further.
recipe from: Jack Kling and Anne Griffin
4 medium tomatoes, diced
1 onion, diced
2-3 cloves garlic, minced
2/3 - 1 can of tomato paste
thyme
rosemary
basil
oregano
salt
pepper
In a pot sauté onion and garlic with oil until onions are soft, but not yet fully translucent; add tomatoes. Let simmer for 20-40 minutes. While simmering add tomato paste. Season to taste with spices.
optionally: add some red wine and let tomatoes boil down further.
recipe from: Jack Kling and Anne Griffin
Maple Dressing
Ingredients:
2 parts olive oil
1 part balsamic vinegar
1/2 part maple syrup (real maple syrup, not pancake syrup)
salt
garlic powder
curry
black pepper
Put ingredients together in a bottle and shake vigorously. Serve with salad.
recipe from: Jack Kling
2 parts olive oil
1 part balsamic vinegar
1/2 part maple syrup (real maple syrup, not pancake syrup)
salt
garlic powder
curry
black pepper
Put ingredients together in a bottle and shake vigorously. Serve with salad.
recipe from: Jack Kling
Monday, May 26, 2008
Chocolate Chip Cookies
These cookies came out pretty flat and lacy for me, they are a little more cookie like if you reduce the oil to 1/4 cup.
1 3/4 c oat flour (make sure it is gluten free!)
1/2 tsp b. soda
1/4 tsp salt
1/4 c brown sugar
1/2 c. granulated sugar
1/3 c. canola oil
1 tblsp ground flaxseeds
1/4 c. rice milk
1 tsp vanilla
shredded coconut
pinch of nutmeg
cinnamon to taste
3/4 c. chocolate chips (make sure soy-free)
Preheat oven to 375. Sift flour, b soda, and salt. In another bowl, whisk flaxseeds & milk. Add both sugars and stir, then add oil and vanilla and "whisk vigorously until all ingredients are emulsified."
Mix wet & dry ingredients together, then fold in chocolate chips, coconut, nutmeg, and cinnamon. Drop by tablespoon onto a baking sheet. Bake 5-10 minutes. Let cool for 5 minutes before transferring to rack.
recipe adapted from: Veganomicon
1 3/4 c oat flour (make sure it is gluten free!)
1/2 tsp b. soda
1/4 tsp salt
1/4 c brown sugar
1/2 c. granulated sugar
1/3 c. canola oil
1 tblsp ground flaxseeds
1/4 c. rice milk
1 tsp vanilla
shredded coconut
pinch of nutmeg
cinnamon to taste
3/4 c. chocolate chips (make sure soy-free)
Preheat oven to 375. Sift flour, b soda, and salt. In another bowl, whisk flaxseeds & milk. Add both sugars and stir, then add oil and vanilla and "whisk vigorously until all ingredients are emulsified."
Mix wet & dry ingredients together, then fold in chocolate chips, coconut, nutmeg, and cinnamon. Drop by tablespoon onto a baking sheet. Bake 5-10 minutes. Let cool for 5 minutes before transferring to rack.
recipe adapted from: Veganomicon
Squash Sticks
Ingredients:
squash or pumpkin
spices
recommended: Nutmeg, Garlic Powder, Salt, and Turmeric.
Cut Squash into long strips. Put on baking sheet and drizzle with oil. Add Spices and broil for 5 minutes or until baked all the way through, and a little crispy. Great as an afternoon snack!
squash or pumpkin
spices
recommended: Nutmeg, Garlic Powder, Salt, and Turmeric.
Cut Squash into long strips. Put on baking sheet and drizzle with oil. Add Spices and broil for 5 minutes or until baked all the way through, and a little crispy. Great as an afternoon snack!
Indian Fusion Diner
This is a very tasty meal that easily serves 6. It takes quite a while to make (3.5 hours for my first try) but much of it can be made ahead of time. A great meal to serve to guests, this recipe comes straight from The Voluptuous Vegan. The meal has 6 parts, I make it with 5 because one recipe needs tofu.
Menu:
Curried Chickpea Tart with Fennel-Cauliflower Sauce
Herbed Coconut Chutney
Wilted Spinach
Roasted Chickpea Nuts
Cardamom-Spiced Basmati
Cooks Notes:
Everything can be made ahead and reheated, except the rice and spinach.
Make the chickpea tart first. While it sets in the refrigerator, make the sauce.
Put the coconut in the oven to crack and the chickpeas to roast.
Make the chutney and finish the sauce.
Twenty minutes before serving, oil the tart and put it in the oven to bake.
Make the rice. Wilt the spinach right before serving.
To serve, place a mound of basmati rice on the plate. Top with a wedge of tart. Pour sauce so that it drapes over the tart. Place a dollop of chutney on top, and sprinkle with chickpeas. Serve the wilted spinach surrounding the dish. Sprinkle with cilantro.
Curried Chickpea Tart
Ingredients:
4 tablespoons canola oil, plus more for oiling the pan and brushing the tart
1 onion, finely chopped (1 cup)
1 tablespoon curry powder
4 3/4 cups cold water
1 1/2 cups chickpea flour
2 teaspoons sea salt
Chickpea flour is available in Indian stores, gourmet markets, and many natural food stores. Always add cold liquids to polenta, never hot, and beat thoroughly before heating to avoid lumps.
Oil a 9-inch tart pan and set aside.
Warm 1 tablespoon of the oil in a medium skillet. Add the onions and sauté over medium heat until the onions start to brown, about 7 minutes. Add the curry powder and 1/4 cup of the water and cook for a few minutes, stirring occasionally, until the water has evaporated. Set aside.
Place the chickpea flour, the remaining 4 1/2 cups of water, and the remaining 3 tablespoons of oil in a blender and blend until smooth. Pour into a medium pot or saucepan and cook over medium heat, stirring occasionally, until the mixture reaches a boil; do not cover.
Add the salt. Continue to cook, stirring constantly. When the mixture begins to thicken, turn the heat down to medium-low. The heat should be just high enough that the "polenta" bubbles like molten lava. Continue cooking for 20-30 minutes, uncovered, stirring to prevent sticking, until the mixture loses its raw taste. The mix is ready when it pulls away from the side of the pot as you draw your spoon through it. Be sure to cut the tart into serving-size portions, and brush it with oil before placing it in the oven.
When the polenta is ready, turn off the heat and stir in the curried onions. Pour into the oiled tart pan and spread evenly with a a metal spatula. Let sit for an hour or so in the refrigerator to firm. (At this point, you could refrigerate the tart for up to 2 days).
Preheat the oven to 350 F. Cut the tart into serving portions and brush each with oil. Bake for 20 minutes, or until the tart is heated through and the top has formed a crust.
Fennel-Cauliflower Sauce
Ingredients:
4 teaspoons plus 1 tablespoon canola oil
2 tablespoons chickpea flour
2 teaspoons fennel seeds
1/2 large fennel bulb, or 1 small bulb
1 onion, finely chopped (1 cup)
1/2 small head of cauliflower, cut into florets (2 cups)
4 cups water
salt
1 tablespoon fresh lemon juice
1 tablespoon ginger juice*
pinch of cayenne pepper
* To make ginger juice grate a piece of ginger and then squeeze juice out of this pulp into a bowl.
Warm 4 teaspoons of oil in a small saucepan. Add the chickpea flour and cook over low heat, stirring constantly, for about 5 minutes, or until the roux darkens slightly, turning a nutty golden color. Transfer to a small bowl to cool.
Toast the fennel seeds in a dry medium skillet until ragrant. Immediately transfer them to a mortal and pestle or a spice grinder and grind to a powder.
Trim off the stalks and any discolored parts of the fennel bulb. Cut it in half and cut out the hard core. Slice it thin lengthwise; you should have about 2 cups.
Warm the remaining tablespoon of oil in a large saucepan or pot. Add the onions and sliced fennel and sauté over medium heat for 7 minutes, or until the onions start to brown. Add the ground fennel seeds and sauté for a couple of minutes more. Add the cauliflower and the water. Cover and bring to a boil, then lower the heat to a simmer. Remove 1/2 cup or so of the hot liquid and pour it into the bowl with the reserved roux. Whisk vigorously to dissolve the roux in the hot water, then pour the dissolved roux back into the pot. Simmer, partially covered, stirring from time to time to prevent sticking, for about 20 minutes, or until the cauliflower is soft.
Purée the mixture, using an immersion lender, or purée in small batches in a regular blender. (Hold a towel over the top and do not fill the blender more than half full if you are puréeing while the liquid is hot).
Return the sauce to the pot and add salt to taste. Let the sauce sit for a couple of minutes to absorb the salt, then add the lemon juice, ginger juice, and cayenne. Adjust salt if necessary.
Herbed Coconut Chutney
Ingredients:
Juice of 1 lemon
2 tablespoons water
1/2 cup fresh grated coconut
1/2 cup packed fresh cilantro leaves
1/2 cup fresh mint leaves
1 garlic clove, peeled
1 1-inch piece of peeled ginger, roughly chopped
1 jalapeño, stem and seeds removed
1/2 teaspoon salt
Place all ingredients in a blender in the order listed and blend until smooth. Be patient; allow the ingredients a few minutes to descend into the blender while blending. Taste and adjust salt if necessary.
Chutney keeps well refrigerated for several days.
Wilted Spinach
Ingredients:
1 1/2 lbs spinach, tough stems removed
salt
Wash the spinach thoroughly in several changes of cold water.
Transfer the spinach to a large pot and cook over medium heat in just the water clinging to the leaves, stirring frequently or tossing with tongs to push the uncooked leaves to the bottom of the pot. Cook until the leaves have wilted and shrunk and are bright green. Sprinkle with salt and serve immediately.
Roasted Chickpea Nuts
Cardamom-spiced Basmati
Ingredients:
1 1/4 cups white basmati rice
1 tablespoon canola or coconut oil
2 1/2 cups water
salt
1 cinnamon stick
1 teaspoon cardamom pods
1 bay leaf
Wash the rice well in a bowl with cold water. Swish the rice around in the water with your fingers, then let the rice settle to the bottom. Any particles or husks will rise to the surface. Tilt the bowl and drain off the water. Repeat once or twice until the water is clear.
Warm the oil in a medium saucepan. Add the rice and sauté over low heat, stirring constantly, until the grains are dry.
Add the water and stir once to dislodge any rice that might have stuck to the bottom. Add a pinch of salt and the cinnamon stick, cardamom pods, and bay leaf. Cover the pot. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes. Turn off the heat and let sit for 5 minutes. Fluff the rice with a fork. Discard the bay leaf, cinnamon stick, and cardamom pods.
recipe from: The Voluptuous Vegan
Menu:
Curried Chickpea Tart with Fennel-Cauliflower Sauce
Herbed Coconut Chutney
Wilted Spinach
Roasted Chickpea Nuts
Cardamom-Spiced Basmati
Cooks Notes:
Everything can be made ahead and reheated, except the rice and spinach.
Make the chickpea tart first. While it sets in the refrigerator, make the sauce.
Put the coconut in the oven to crack and the chickpeas to roast.
Make the chutney and finish the sauce.
Twenty minutes before serving, oil the tart and put it in the oven to bake.
Make the rice. Wilt the spinach right before serving.
To serve, place a mound of basmati rice on the plate. Top with a wedge of tart. Pour sauce so that it drapes over the tart. Place a dollop of chutney on top, and sprinkle with chickpeas. Serve the wilted spinach surrounding the dish. Sprinkle with cilantro.
Curried Chickpea Tart
Ingredients:
4 tablespoons canola oil, plus more for oiling the pan and brushing the tart
1 onion, finely chopped (1 cup)
1 tablespoon curry powder
4 3/4 cups cold water
1 1/2 cups chickpea flour
2 teaspoons sea salt
Chickpea flour is available in Indian stores, gourmet markets, and many natural food stores. Always add cold liquids to polenta, never hot, and beat thoroughly before heating to avoid lumps.
Oil a 9-inch tart pan and set aside.
Warm 1 tablespoon of the oil in a medium skillet. Add the onions and sauté over medium heat until the onions start to brown, about 7 minutes. Add the curry powder and 1/4 cup of the water and cook for a few minutes, stirring occasionally, until the water has evaporated. Set aside.
Place the chickpea flour, the remaining 4 1/2 cups of water, and the remaining 3 tablespoons of oil in a blender and blend until smooth. Pour into a medium pot or saucepan and cook over medium heat, stirring occasionally, until the mixture reaches a boil; do not cover.
Add the salt. Continue to cook, stirring constantly. When the mixture begins to thicken, turn the heat down to medium-low. The heat should be just high enough that the "polenta" bubbles like molten lava. Continue cooking for 20-30 minutes, uncovered, stirring to prevent sticking, until the mixture loses its raw taste. The mix is ready when it pulls away from the side of the pot as you draw your spoon through it. Be sure to cut the tart into serving-size portions, and brush it with oil before placing it in the oven.
When the polenta is ready, turn off the heat and stir in the curried onions. Pour into the oiled tart pan and spread evenly with a a metal spatula. Let sit for an hour or so in the refrigerator to firm. (At this point, you could refrigerate the tart for up to 2 days).
Preheat the oven to 350 F. Cut the tart into serving portions and brush each with oil. Bake for 20 minutes, or until the tart is heated through and the top has formed a crust.
Fennel-Cauliflower Sauce
Ingredients:
4 teaspoons plus 1 tablespoon canola oil
2 tablespoons chickpea flour
2 teaspoons fennel seeds
1/2 large fennel bulb, or 1 small bulb
1 onion, finely chopped (1 cup)
1/2 small head of cauliflower, cut into florets (2 cups)
4 cups water
salt
1 tablespoon fresh lemon juice
1 tablespoon ginger juice*
pinch of cayenne pepper
* To make ginger juice grate a piece of ginger and then squeeze juice out of this pulp into a bowl.
Warm 4 teaspoons of oil in a small saucepan. Add the chickpea flour and cook over low heat, stirring constantly, for about 5 minutes, or until the roux darkens slightly, turning a nutty golden color. Transfer to a small bowl to cool.
Toast the fennel seeds in a dry medium skillet until ragrant. Immediately transfer them to a mortal and pestle or a spice grinder and grind to a powder.
Trim off the stalks and any discolored parts of the fennel bulb. Cut it in half and cut out the hard core. Slice it thin lengthwise; you should have about 2 cups.
Warm the remaining tablespoon of oil in a large saucepan or pot. Add the onions and sliced fennel and sauté over medium heat for 7 minutes, or until the onions start to brown. Add the ground fennel seeds and sauté for a couple of minutes more. Add the cauliflower and the water. Cover and bring to a boil, then lower the heat to a simmer. Remove 1/2 cup or so of the hot liquid and pour it into the bowl with the reserved roux. Whisk vigorously to dissolve the roux in the hot water, then pour the dissolved roux back into the pot. Simmer, partially covered, stirring from time to time to prevent sticking, for about 20 minutes, or until the cauliflower is soft.
Purée the mixture, using an immersion lender, or purée in small batches in a regular blender. (Hold a towel over the top and do not fill the blender more than half full if you are puréeing while the liquid is hot).
Return the sauce to the pot and add salt to taste. Let the sauce sit for a couple of minutes to absorb the salt, then add the lemon juice, ginger juice, and cayenne. Adjust salt if necessary.
Herbed Coconut Chutney
Ingredients:
Juice of 1 lemon
2 tablespoons water
1/2 cup fresh grated coconut
1/2 cup packed fresh cilantro leaves
1/2 cup fresh mint leaves
1 garlic clove, peeled
1 1-inch piece of peeled ginger, roughly chopped
1 jalapeño, stem and seeds removed
1/2 teaspoon salt
Place all ingredients in a blender in the order listed and blend until smooth. Be patient; allow the ingredients a few minutes to descend into the blender while blending. Taste and adjust salt if necessary.
Chutney keeps well refrigerated for several days.
Wilted Spinach
Ingredients:
1 1/2 lbs spinach, tough stems removed
salt
Wash the spinach thoroughly in several changes of cold water.
Transfer the spinach to a large pot and cook over medium heat in just the water clinging to the leaves, stirring frequently or tossing with tongs to push the uncooked leaves to the bottom of the pot. Cook until the leaves have wilted and shrunk and are bright green. Sprinkle with salt and serve immediately.
Roasted Chickpea Nuts
Cardamom-spiced Basmati
Ingredients:
1 1/4 cups white basmati rice
1 tablespoon canola or coconut oil
2 1/2 cups water
salt
1 cinnamon stick
1 teaspoon cardamom pods
1 bay leaf
Wash the rice well in a bowl with cold water. Swish the rice around in the water with your fingers, then let the rice settle to the bottom. Any particles or husks will rise to the surface. Tilt the bowl and drain off the water. Repeat once or twice until the water is clear.
Warm the oil in a medium saucepan. Add the rice and sauté over low heat, stirring constantly, until the grains are dry.
Add the water and stir once to dislodge any rice that might have stuck to the bottom. Add a pinch of salt and the cinnamon stick, cardamom pods, and bay leaf. Cover the pot. Bring to a boil, then lower the heat to a simmer and cook for 15 minutes. Turn off the heat and let sit for 5 minutes. Fluff the rice with a fork. Discard the bay leaf, cinnamon stick, and cardamom pods.
recipe from: The Voluptuous Vegan
Thursday, May 22, 2008
Pumpkin Spice Muffins
Preheat oven to 350 degrees and grease muffin pan.
Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)
Beat together:
1/2 cup honey replacement. I used maple syrup, other suggestions: agave nectar, brown rice syrup, or molasses.
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)
Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water
Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps
Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.
Makes 12 muffins.
recipe from: http://restrictedgourmet.blogspot.com/
Blend dry ingredients:
1 cup brown rice flour
1 cup tapioca flour
3/4 tsp cream of tartar (substitute 2 tsp lemon juice or apple cider vinegar added to the wet ingredients if allergic to grapes)
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice (can substitute cloves)
Beat together:
1/2 cup honey replacement. I used maple syrup, other suggestions: agave nectar, brown rice syrup, or molasses.
1 Tbs ground flax seed, mixed with 3 Tbs hot water and cooked until gelled (you can whip this when cooled to give the muffins more lift, if desired)
Add to honey mixture:
1 1/4 cups pumpkin puree, or 1 cup mashed or canned pumpkin plus 1/4 cup water
Quickly mix honey/pumpkin mixture into dry ingredients, stirring just until there are no large lumps
Fill muffin tins 3/4 full and bake at 350 degrees for 30-35 minutes.
Makes 12 muffins.
recipe from: http://restrictedgourmet.blogspot.com/
Eggplant Manicotti
I really enjoyed this pasta free manicotti, however the spinach flavor was a little too strong for my tastes. I think next time I will cut the spinach filling in half and then use some pine nut ricotta to add to the filling.
1 large eggplant
1 medium onion -- chopped
10 ounces frozen chopped spinach -- thawed, squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups marinara sauce
Slice the eggplant lengthwise into 1/4-inch thick slices - one per serving. Spray a nonstick skillet with cooking spray and cook the first side until it is slightly browned. Then turn and cook the second side until the eggplant is tender when pierced with a fork. Set aside.
Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer. Set aside to cool.
Preheat the oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; then, beginning with the narrow end, roll the eggplant around the filling. Arrange in a baking dish, seam side down. Top with marinara sauce. Cover and bake for 20 minutes.
I like to sprinkle with nutritional yeast before serving
recipe from: http://www.fatfreevegan.com/veggies/eggplant-man.shtml
1 large eggplant
1 medium onion -- chopped
10 ounces frozen chopped spinach -- thawed, squeezed dry
1 teaspoon basil
1/4 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
2 tablespoons whole-wheat flour
2 cups marinara sauce
Slice the eggplant lengthwise into 1/4-inch thick slices - one per serving. Spray a nonstick skillet with cooking spray and cook the first side until it is slightly browned. Then turn and cook the second side until the eggplant is tender when pierced with a fork. Set aside.
Heat 1/4 cup of water in a large nonstick skillet and cook the onion over medium-high heat until all the liquid has evaporated. Add 2 tablespoons of water and stir to loosen any stuck bits of onion. Continue cooking until all the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 to 3 minutes longer. Set aside to cool.
Preheat the oven to 350F. Place a spoonful of the spinach mixture across the center of each slice of eggplant; then, beginning with the narrow end, roll the eggplant around the filling. Arrange in a baking dish, seam side down. Top with marinara sauce. Cover and bake for 20 minutes.
I like to sprinkle with nutritional yeast before serving
recipe from: http://www.fatfreevegan.com/veggies/eggplant-man.shtml
Wednesday, May 21, 2008
Green Bean and Asparagus Salad
2 cups asparagus, chopped in 2-inch pieces and tough ends discarded
2 cups green beans, cut in half
1 red onion, finely sliced in half moons
1/2 cup fresh parsley, minced
juice and grated rind of 1/2 lemon
2 Tbsp extra virgin olive oil
3 Tbsp pine nuts, toasted
2 tsp dried tarragon
salt and pepper to taste
Steam the green beans and asparagus until tender, 5 to 10 minutes, then rinse under cold water. Drain. Steam onion until just wilted, a few minutes.
In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant.
In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season with a bit of salt and plent of fresh ground black pepper and top with pine nuts. Makes a hearty side salad for two.
FOR INDIVIDUAL DOSHAS
A wonderfully tri-doshic recipe!
PITTAS replace pine nuts with chopped almonds or sunflower seeds; use minimal salt and pepper
KAPHAS replace pine nuts with chopped almonds or sunflower seeds; use minimal oil, salt and pepper
note: I don't love pine nuts, and I think this salad better without them. I would really have liked some thinly sliced blanched almonds, of course I am pitta/kapha so maybe that is why.
recipe from: Fran's House of Ayurveda (http://franlife.blogspot.com/search/label/Vegan)
2 cups green beans, cut in half
1 red onion, finely sliced in half moons
1/2 cup fresh parsley, minced
juice and grated rind of 1/2 lemon
2 Tbsp extra virgin olive oil
3 Tbsp pine nuts, toasted
2 tsp dried tarragon
salt and pepper to taste
Steam the green beans and asparagus until tender, 5 to 10 minutes, then rinse under cold water. Drain. Steam onion until just wilted, a few minutes.
In a small pan, heat the pine nuts over medium heat until lightly browned and fragrant.
In a large bowl, place the green beans, asparagus, onion and parsley, and toss with the lemon juice, grated rind, olive oil, nuts and tarragon. Season with a bit of salt and plent of fresh ground black pepper and top with pine nuts. Makes a hearty side salad for two.
FOR INDIVIDUAL DOSHAS
A wonderfully tri-doshic recipe!
PITTAS replace pine nuts with chopped almonds or sunflower seeds; use minimal salt and pepper
KAPHAS replace pine nuts with chopped almonds or sunflower seeds; use minimal oil, salt and pepper
note: I don't love pine nuts, and I think this salad better without them. I would really have liked some thinly sliced blanched almonds, of course I am pitta/kapha so maybe that is why.
recipe from: Fran's House of Ayurveda (http://franlife.blogspot.com/search/label/Vegan)
Sunday, May 18, 2008
Rice Pudding
Ingredients:
2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/6 cup brown rice syrup or maple syrup (this is half the original recipe, and still tasted almost too sweet to me)
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.
Serves 3-4
recipe adapted from: http://www.veganchef.com/ricepudding.htm
2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/6 cup brown rice syrup or maple syrup (this is half the original recipe, and still tasted almost too sweet to me)
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.
Serves 3-4
recipe adapted from: http://www.veganchef.com/ricepudding.htm
Friday, May 16, 2008
Kale Salad
Ingredients:
Italian Saute
* 1 head standard kale or italian toscano kale, rinsed well and ribs removed
* 2 teaspoons olive oil
* 1 garlic clove, minced
* 1/2 cup sliced red onion
* 1/2 teaspoon oregano
* 3 tablespoons pine nuts
* fresh lemon juice
* salt
* fresh ground black pepper
* 1/2 cup red bell pepper, thinly sliced (optional)
Asian Saute
* 1 head kale, rinsed well and ribs removed
* 1 garlic clove, minced
* 1/2 teaspoon freshly grated ginger
* 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or toasted sesame oil (I use a 75/25 combination of both oils)
* 2 scallion, sliced, include green and white parts
* 1 tablespoon water or fresh stock
* salt
* 2 tablespoons brown sesame seed
* 1/2 cup red bell pepper, thinly sliced (optional)
* fresh lime juice
Directions
1. Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
2. Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
3. Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
4. Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
5. Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
6. Saute the kale mixture just until wilted but not slimy, about another.
7. 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
8. Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
9. Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
note: I've tried the Italian style salad and it was great. I can't wait to try the Asian style salad.
recipe from: http://www.recipezaar.com/126437
Italian Saute
* 1 head standard kale or italian toscano kale, rinsed well and ribs removed
* 2 teaspoons olive oil
* 1 garlic clove, minced
* 1/2 cup sliced red onion
* 1/2 teaspoon oregano
* 3 tablespoons pine nuts
* fresh lemon juice
* salt
* fresh ground black pepper
* 1/2 cup red bell pepper, thinly sliced (optional)
Asian Saute
* 1 head kale, rinsed well and ribs removed
* 1 garlic clove, minced
* 1/2 teaspoon freshly grated ginger
* 2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or toasted sesame oil (I use a 75/25 combination of both oils)
* 2 scallion, sliced, include green and white parts
* 1 tablespoon water or fresh stock
* salt
* 2 tablespoons brown sesame seed
* 1/2 cup red bell pepper, thinly sliced (optional)
* fresh lime juice
Directions
1. Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
2. Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
3. Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
4. Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
5. Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
6. Saute the kale mixture just until wilted but not slimy, about another.
7. 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
8. Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
9. Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.
note: I've tried the Italian style salad and it was great. I can't wait to try the Asian style salad.
recipe from: http://www.recipezaar.com/126437
Pumkin Chickpea Pasta
1) Cook whatever gluten free pasta you like
2) Cook whatever veggies you like on the side
suggestion: sauteed cremini mushrooms and a big handful of baby spinach
I used leftover kale salad and it tasted great.
3) Make pumpkin sauce in a small saucepan on stove. When hot, combine with other parts.
* 1/2 a cup of canned pumpkin or real pumpkin cooked and mashed
* 1/2 a cup of a milky liquid
suggestion: 1/3 cup leftover light coconut milk plus a splash of hemp milk
I used rice milk (my favorite).
* 1/4 tsp nutmeg
* 1/4 tsp salt
* 1 tsp dried sage
* 1 tbsp nutritional yeast
4) Add 1 cup of cooked chick peas.
5) Top with 1 more tbsp nutritional yeast
recipe adapted from: http://www.katheats.com/?tag=chickpeas
2) Cook whatever veggies you like on the side
suggestion: sauteed cremini mushrooms and a big handful of baby spinach
I used leftover kale salad and it tasted great.
3) Make pumpkin sauce in a small saucepan on stove. When hot, combine with other parts.
* 1/2 a cup of canned pumpkin or real pumpkin cooked and mashed
* 1/2 a cup of a milky liquid
suggestion: 1/3 cup leftover light coconut milk plus a splash of hemp milk
I used rice milk (my favorite).
* 1/4 tsp nutmeg
* 1/4 tsp salt
* 1 tsp dried sage
* 1 tbsp nutritional yeast
4) Add 1 cup of cooked chick peas.
5) Top with 1 more tbsp nutritional yeast
recipe adapted from: http://www.katheats.com/?tag=chickpeas
Lemon Ginger Tea
Ingredients:
1 slice lemon
1 small piece of ginger (or some grated ginger to taste)
1 tsp cinnamon (or 1/2 a cinnamon stick)
to make the flavors stronger grate the ginger and break up the cinnamon stick.
add hot water.
recipe from: Danielle El Hayek
1 slice lemon
1 small piece of ginger (or some grated ginger to taste)
1 tsp cinnamon (or 1/2 a cinnamon stick)
to make the flavors stronger grate the ginger and break up the cinnamon stick.
add hot water.
recipe from: Danielle El Hayek
Banana Shake
In blender mix bananas, rice milk, and vanilla extract (optional) to taste.
recipe adapted from: Julian Castaneda
recipe adapted from: Julian Castaneda
Monday, May 12, 2008
Chocolate Cake
1 1/2 cups Bob's Red Mill GF All-Purpose Baking Flour
1 tsp xanthum gum
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
Sift these ingredients together in a bowl.
1/2 cup canola or other vegetable oil
1 cup cold water
2 tsp vanilla extract
Mix these ingredients together in a two-cup measuring cup, and pour into the dry ingredients. Stir until smooth.
½ c roasted pistachios
½ cup crystallized ginger
Add these to yo battah.
2 Tbsp vinegar
Add the vinegar to the batter and stir it in evenly; you will see pale swirls at the vinegar reacts with the baking soda. Do not overstir.
For a CAKE, bake in a 8 in square or 9 in round baking pan for 25 to 30 minutes at 375 degrees.
TOPPING
1/2 lb bittersweet chocolate (bar or chips; quality matters!)
3/4 cup hot water or non-dairy milk
1/2 tsp vanilla extract
While the cake or cupcakes are baking, slowly melt the chocolate in a pan on the stove. Stir the hot water (or milk) and vanilla into the melted chocolate until smooth. Let the cake cool a little, then spoon the glaze over it and refrigerate for 30 minutes so the glaze sets (though it tastes just as good warm and runny). I find that this recipe makes several times as much glaze as
I actually need; the glaze stores well in the refrigerator and you can just reheat it to spread it. Or, when you're cooking for the masses, you could make two or three cake recipes for each topping recipe.
recipe from: Kendell and Liz's log lunch recipes!!!
1 tsp xanthum gum
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
Sift these ingredients together in a bowl.
1/2 cup canola or other vegetable oil
1 cup cold water
2 tsp vanilla extract
Mix these ingredients together in a two-cup measuring cup, and pour into the dry ingredients. Stir until smooth.
½ c roasted pistachios
½ cup crystallized ginger
Add these to yo battah.
2 Tbsp vinegar
Add the vinegar to the batter and stir it in evenly; you will see pale swirls at the vinegar reacts with the baking soda. Do not overstir.
For a CAKE, bake in a 8 in square or 9 in round baking pan for 25 to 30 minutes at 375 degrees.
TOPPING
1/2 lb bittersweet chocolate (bar or chips; quality matters!)
3/4 cup hot water or non-dairy milk
1/2 tsp vanilla extract
While the cake or cupcakes are baking, slowly melt the chocolate in a pan on the stove. Stir the hot water (or milk) and vanilla into the melted chocolate until smooth. Let the cake cool a little, then spoon the glaze over it and refrigerate for 30 minutes so the glaze sets (though it tastes just as good warm and runny). I find that this recipe makes several times as much glaze as
I actually need; the glaze stores well in the refrigerator and you can just reheat it to spread it. Or, when you're cooking for the masses, you could make two or three cake recipes for each topping recipe.
recipe from: Kendell and Liz's log lunch recipes!!!
Tuesday, May 6, 2008
Basmati Rice with Grilled Vegetables & Pine Nuts
1 cup brown basmati rice
1 bunch asparagus, tough ends trimmed
1 fennel (anise) bulb, quartered
1 large zucchini, halved lengthwise
1 large red onion, peeled and quartered
2-4 cloves garlic, minced
grated peel and juice of 1/2 a lemon
2 Tbsp olive oil
1/4 cup fresh parsley, chopped
1 cup chopped roma tomatoes or whole cherry tomatoes
1 tsp ground cumin
fresh ground pepper
salt or Bragg to taste
pine nuts for garnishing
Wash the rice then cook in a saucepan with 2 cups filtered water, covered, until done, about 35 minutes.
Meanwhile, prepare the vegetables. If grilling on the barbecue, toss in olive oil, grill, then chop into bite-sized pieces. If sauteing, chop raw vegetables into bite-sized pieces and stir fry separately in 1 Tbsp olive oil each batch. If roasting, toss large or small chopped pieces in olive oil and roast until cooked and slightly charred. Stir once or twice to prevent sticking or burning.
In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, cumin, pepper, and salt or Bragg. When the vegetables are cooked, place the rice in a large bowl and top with veggies. Season with salt and pepper, add parsley and tomatoes, then pour on the dressing. Gently stir everything together with a large spoon or salad tongs. Taste and adjust seasonings, and serve hot, warm or at room temperature, topped with pine nuts. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS omit garlic, tomatoes and black pepper; preferable to replace pine nuts with pumpkin seeds; reduce salt
KAPHAS replace zucchini with cauliflower florets; preferable to replace pine nuts with pumpkin seeds; reduce oil and salt
ricepe from: http://franlife.blogspot.com/search/label/Vegan
1 bunch asparagus, tough ends trimmed
1 fennel (anise) bulb, quartered
1 large zucchini, halved lengthwise
1 large red onion, peeled and quartered
2-4 cloves garlic, minced
grated peel and juice of 1/2 a lemon
2 Tbsp olive oil
1/4 cup fresh parsley, chopped
1 cup chopped roma tomatoes or whole cherry tomatoes
1 tsp ground cumin
fresh ground pepper
salt or Bragg to taste
pine nuts for garnishing
Wash the rice then cook in a saucepan with 2 cups filtered water, covered, until done, about 35 minutes.
Meanwhile, prepare the vegetables. If grilling on the barbecue, toss in olive oil, grill, then chop into bite-sized pieces. If sauteing, chop raw vegetables into bite-sized pieces and stir fry separately in 1 Tbsp olive oil each batch. If roasting, toss large or small chopped pieces in olive oil and roast until cooked and slightly charred. Stir once or twice to prevent sticking or burning.
In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, cumin, pepper, and salt or Bragg. When the vegetables are cooked, place the rice in a large bowl and top with veggies. Season with salt and pepper, add parsley and tomatoes, then pour on the dressing. Gently stir everything together with a large spoon or salad tongs. Taste and adjust seasonings, and serve hot, warm or at room temperature, topped with pine nuts. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS omit garlic, tomatoes and black pepper; preferable to replace pine nuts with pumpkin seeds; reduce salt
KAPHAS replace zucchini with cauliflower florets; preferable to replace pine nuts with pumpkin seeds; reduce oil and salt
ricepe from: http://franlife.blogspot.com/search/label/Vegan
Friday, May 2, 2008
Ethiopian Lentil Bowl
2 cups dried red lentils (sorted and rinsed)
Cover with water and soak 30 minutes. Drain.
2 large onions (finely chopped)
1 head garlic (peeled and mashed)
In a soup pot saute in 3 tablespoons oil until golden.
3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water
Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir
well and then add the rest of the water. Stir again, cover, and bring to boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 20-30 minutes.
1/4 cup lemon or lime juice
Add and serve hot.
recipe from: Wendi Haugh
Cover with water and soak 30 minutes. Drain.
2 large onions (finely chopped)
1 head garlic (peeled and mashed)
In a soup pot saute in 3 tablespoons oil until golden.
3 tablespoons tomato paste
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3 cups water
Mix in tomato paste and paprika. Add remaining seasonings and half the water. Stir
well and then add the rest of the water. Stir again, cover, and bring to boil. When the water boils, add the lentils, lower the heat, and cook until lentils have softened, 20-30 minutes.
1/4 cup lemon or lime juice
Add and serve hot.
recipe from: Wendi Haugh
Cilantro Lime Salad Dressing
2 tablespoons lime juice
2 tablespoons vinegar
1 cup olive oil
1 small bunch cilantro
1 clove garlic
2 green onions
salt and pepper, to taste
mix together and serve with salad.
recipe from: Carynne Mclver
2 tablespoons vinegar
1 cup olive oil
1 small bunch cilantro
1 clove garlic
2 green onions
salt and pepper, to taste
mix together and serve with salad.
recipe from: Carynne Mclver
Spicy Salad
Ingredients:
cumin
cayenne pepper
turmeric
olive oil
zucchini
cucumber
red bell pepper
avocado
carrots
greens
slice cucumber, bell pepper, and zucchini in strips. Season each one with it's own spice (suggested are cumin, cayenne, and turmeric). cook in oven on oiled baking sheet until soft and spicy.
add to greens. add chopped carrots and avocado. toss and serve with dressing.
cumin
cayenne pepper
turmeric
olive oil
zucchini
cucumber
red bell pepper
avocado
carrots
greens
slice cucumber, bell pepper, and zucchini in strips. Season each one with it's own spice (suggested are cumin, cayenne, and turmeric). cook in oven on oiled baking sheet until soft and spicy.
add to greens. add chopped carrots and avocado. toss and serve with dressing.
Chickpea Curry
Ingredients:
1tsp garam masala
1tsp cumin
1tsp cloves
1tsp black mustard seed
1tsp turmerick
vegetable oil
1 large onion
chopped garlic
1 tin tomatoes
mushroom (optional)
1 tin coconut milk
chickpeas
potatoes - diced
veggies - whatever you like
suggested veggies:
cauliflower
carrot
Cut onion into slices and brown in oil. Cook spices in onion sautee, but be careful not to burn; burnt spices will ruin the dish. Add garlic.
Add one tin of diced tomatoes. Add mushroom. Add 1 tin of coconut milk. Add diced potatoes, chickpeas, and other veggies. Cook until soft.
Note: you can easily turn this into a lentil daahl by substituting red lentils for the chickpeas.
recipe from: Danielle El Hayek
1tsp garam masala
1tsp cumin
1tsp cloves
1tsp black mustard seed
1tsp turmerick
vegetable oil
1 large onion
chopped garlic
1 tin tomatoes
mushroom (optional)
1 tin coconut milk
chickpeas
potatoes - diced
veggies - whatever you like
suggested veggies:
cauliflower
carrot
Cut onion into slices and brown in oil. Cook spices in onion sautee, but be careful not to burn; burnt spices will ruin the dish. Add garlic.
Add one tin of diced tomatoes. Add mushroom. Add 1 tin of coconut milk. Add diced potatoes, chickpeas, and other veggies. Cook until soft.
Note: you can easily turn this into a lentil daahl by substituting red lentils for the chickpeas.
recipe from: Danielle El Hayek
Chard Daahl
Ingredients:
1 big potato cubed
1 bunch of silver beet (chard) stalks (you can use some leaves too)
mashed garlic
juice of 1 or 2 lemons
fresh coriander (optional)
green/brown lentils
salt + pepper (optional)
veggie stock
Finely chop onion and cook in olive oil. Add chopped silver beet aka chard. Cook until tender. Add water to cover and add lentils, garlic, and potato. Add some veggie stock. Cook until lentils are soft. Add lemon juice and chopped coriander. Turn off heat, add salt and pepper to taste.
recipe from: Danielle El Hayek
1 big potato cubed
1 bunch of silver beet (chard) stalks (you can use some leaves too)
mashed garlic
juice of 1 or 2 lemons
fresh coriander (optional)
green/brown lentils
salt + pepper (optional)
veggie stock
Finely chop onion and cook in olive oil. Add chopped silver beet aka chard. Cook until tender. Add water to cover and add lentils, garlic, and potato. Add some veggie stock. Cook until lentils are soft. Add lemon juice and chopped coriander. Turn off heat, add salt and pepper to taste.
recipe from: Danielle El Hayek
Moroccan Chickpea Stew
Serves: 6
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~1 hour
Chickpeas are the main ingredient in this Moroccan flavored, hearty soup.
2 tbs extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 cloves garlic, pressed
1 tsp ground cinnamon
1 tsp ground cumin
1/8 tsp cayenne pepper
1 heaping tsp (sweet) paprika
1 (14.5 oz) can chopped tomatoes
3 (15 oz ) cans chickpeas, drained and rinsed well
1-quart vegetable broth (substitute water if no broth on hand)
1 tsp sugar
Kosher salt
Freshly ground black pepper
1 (5 oz) package pre-washed baby spinach (or 1 block frozen spinach)
Heat olive oil in a large pot over medium-high heat. Add the onion, sauté until the onions begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, broth and sugar. Season with a couple p****es of salt and ~10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a boil, and then lower the heat to low and gently simmer for 45 minutes.
Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, drizzled with extra-virgin olive oil if desired.
Notes:
Great served with toasted pita bread.
Frozen spinach works very nicely.
Using water instead of veggie broth is totally acceptable and won’t alter the taste.
The s**ces can be adjusted if the flavor is too strong or too weak. Heat lovers can add more cayenne if they’d like more punch.
recipe from: Vegan a Go-Go podcast cooking show
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~1 hour
Chickpeas are the main ingredient in this Moroccan flavored, hearty soup.
2 tbs extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 cloves garlic, pressed
1 tsp ground cinnamon
1 tsp ground cumin
1/8 tsp cayenne pepper
1 heaping tsp (sweet) paprika
1 (14.5 oz) can chopped tomatoes
3 (15 oz ) cans chickpeas, drained and rinsed well
1-quart vegetable broth (substitute water if no broth on hand)
1 tsp sugar
Kosher salt
Freshly ground black pepper
1 (5 oz) package pre-washed baby spinach (or 1 block frozen spinach)
Heat olive oil in a large pot over medium-high heat. Add the onion, sauté until the onions begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, broth and sugar. Season with a couple p****es of salt and ~10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a boil, and then lower the heat to low and gently simmer for 45 minutes.
Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, drizzled with extra-virgin olive oil if desired.
Notes:
Great served with toasted pita bread.
Frozen spinach works very nicely.
Using water instead of veggie broth is totally acceptable and won’t alter the taste.
The s**ces can be adjusted if the flavor is too strong or too weak. Heat lovers can add more cayenne if they’d like more punch.
recipe from: Vegan a Go-Go podcast cooking show
High-Fiber Muffins
1.5 cups Light or Dark Bean Flour Mix
1/2 cup crushed GF cereal (I use Corn Crunch 'Ems)
1tsp cinnamon
1/2tsp nutmeg
3/4tsp baking soda
2tsp baking powder
1 cup finely chopped or grated carrots
1/3 cup raisins or dried cranberries
1/2 cup liquid egg substitute (I use applesauce)
1/4 cup brown sugar
1/4 cup vegetable oil
2/3 cup orange juice
Preheat the oven to 425. Spray vegetable oil in 18 muffin cups.
In a large bowl, combine flour mix, cereal, cinnamon, nutmeg, baking soda, baking powder, grated carrots and raisins. Mix well.
Beat the liquid egg with the brown sugar and add the oil and orange juice. Combine with the dry mixture, mixing until the ingredients are moistened. Do not beat. Fill the prepared cups 2/3 full. Bake for 20-25 minutes. Serve hot or cold.
Bean Flour Mix (can be stored in dry cupboard):
1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
1/2 cup crushed GF cereal (I use Corn Crunch 'Ems)
1tsp cinnamon
1/2tsp nutmeg
3/4tsp baking soda
2tsp baking powder
1 cup finely chopped or grated carrots
1/3 cup raisins or dried cranberries
1/2 cup liquid egg substitute (I use applesauce)
1/4 cup brown sugar
1/4 cup vegetable oil
2/3 cup orange juice
Preheat the oven to 425. Spray vegetable oil in 18 muffin cups.
In a large bowl, combine flour mix, cereal, cinnamon, nutmeg, baking soda, baking powder, grated carrots and raisins. Mix well.
Beat the liquid egg with the brown sugar and add the oil and orange juice. Combine with the dry mixture, mixing until the ingredients are moistened. Do not beat. Fill the prepared cups 2/3 full. Bake for 20-25 minutes. Serve hot or cold.
Bean Flour Mix (can be stored in dry cupboard):
1 part light or dark bean flour
1 part cornstarch
1 part tapioca flour
recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy
Basmati Rice with Grilled Vegetables & Pine Nuts
1 cup brown basmati rice
1 bunch asparagus, tough ends trimmed
1 fennel (anise) bulb, quartered
1 large zucchini, halved lengthwise
1 large red onion, peeled and quartered
2-4 cloves garlic, minced
grated peel and juice of 1/2 a lemon
2 Tbsp olive oil
1/4 cup fresh parsley, chopped
1 cup chopped roma tomatoes or whole cherry tomatoes
1 tsp ground cumin
fresh ground pepper
salt or Bragg to taste
pine nuts for garnishing
Wash the rice then cook in a saucepan with 2 cups filtered water, covered, until done, about 35 minutes.
Meanwhile, prepare the vegetables. If grilling on the barbecue, toss in olive oil, grill, then chop into bite-sized pieces. If sauteing, chop raw vegetables into bite-sized pieces and stir fry separately in 1 Tbsp olive oil each batch. If roasting, toss large or small chopped pieces in olive oil and roast until cooked and slightly charred. Stir once or twice to prevent sticking or burning.
In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, cumin, pepper, and salt or Bragg. When the vegetables are cooked, place the rice in a large bowl and top with veggies. Season with salt and pepper, add parsley and tomatoes, then pour on the dressing. Gently stir everything together with a large spoon or salad tongs. Taste and adjust seasonings, and serve hot, warm or at room temperature, topped with pine nuts. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS omit garlic, tomatoes and black pepper; preferable to replace pine nuts with pumpkin seeds; reduce salt
KAPHAS replace zucchini with cauliflower florets; preferable to replace pine nuts with pumpkin seeds; reduce oil and salt
recipe from: http://franlife.blogspot.com/search/label/Dinner
1 bunch asparagus, tough ends trimmed
1 fennel (anise) bulb, quartered
1 large zucchini, halved lengthwise
1 large red onion, peeled and quartered
2-4 cloves garlic, minced
grated peel and juice of 1/2 a lemon
2 Tbsp olive oil
1/4 cup fresh parsley, chopped
1 cup chopped roma tomatoes or whole cherry tomatoes
1 tsp ground cumin
fresh ground pepper
salt or Bragg to taste
pine nuts for garnishing
Wash the rice then cook in a saucepan with 2 cups filtered water, covered, until done, about 35 minutes.
Meanwhile, prepare the vegetables. If grilling on the barbecue, toss in olive oil, grill, then chop into bite-sized pieces. If sauteing, chop raw vegetables into bite-sized pieces and stir fry separately in 1 Tbsp olive oil each batch. If roasting, toss large or small chopped pieces in olive oil and roast until cooked and slightly charred. Stir once or twice to prevent sticking or burning.
In a small bowl, combine the garlic, lemon zest, lemon juice, olive oil, cumin, pepper, and salt or Bragg. When the vegetables are cooked, place the rice in a large bowl and top with veggies. Season with salt and pepper, add parsley and tomatoes, then pour on the dressing. Gently stir everything together with a large spoon or salad tongs. Taste and adjust seasonings, and serve hot, warm or at room temperature, topped with pine nuts. Serves 4.
FOR INDIVIDUAL DOSHAS
VATAS a great Vata recipe
PITTAS omit garlic, tomatoes and black pepper; preferable to replace pine nuts with pumpkin seeds; reduce salt
KAPHAS replace zucchini with cauliflower florets; preferable to replace pine nuts with pumpkin seeds; reduce oil and salt
recipe from: http://franlife.blogspot.com/search/label/Dinner
Pumpkin Lasagna
Ingredients
1 recipe homemade Bette Hagman pasta OR other GF pasta*
1 small fresh pumpkin, cleaned, de-seeded, in thick slices
poultry seasoning, onion powder, garlic powder, salt, pepper
olive oil
1 portobello mushroom, sliced
fresh spinach leaves
Bolognese Sauce:
1 onion chopped
2 garlic cloves, chopped
2 carrots, grated
3 tbsp. olive oil
1 can (14 oz. tomatoes, chopped)
2 tbsp tomato paste
2 cups vegetable stock
1 tsp. marjoram
salt and pepper
Bechamel Sauce:
scant 1/2 cup flavorful GF flour (brown rice, chickpea, etc.)
3 tbsp margarine (I always leave this out)
2 1/2 cup rice (almond or soy, if not intolerant) milk
bay leaf
salt, freshly ground pepper
fresh nutmeg, grated
Pine Nut not-Ricotta
1 cup raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt (or less- this was a little salty for our taste)
Directions
Boil your homemade pasta until aldente, blanch and reserve.
Take your sliced pumpkin and lay it on a dark colored baking sheet. Drizzle with olive oil and seasonings (From poultry to pepper). Bake at 375 for 30 minutes or so- until pumpkin is cooked and appealingly roasted. Mash lightly and reserve.
Sautee your portobello mushroom slices in olive oil and season with salt and pepper to taste. Chop and reserve.
Start your bolognese sauce by sauteeing your onion and garlic in olive oil. Then add your grated carrots and cook for about five minutes. Add the rest of the ingredients and simmer for at least twenty minutes.
Make your bechamel sauce by combining ingredients and let the mixture come to a low boil, whisking constantly until sauce is thickened. Simmer for a few minutes with bay leaf and seasonings and then reserve.
To make your pine nut ricotta, combine all ingredients in a small food processor (bowl insert works well) and combine with a LITTLE water until you have a nice thick creme with as few lumps as possible.
To make lasagna, layer your ingredients as follows: pasta, bolognese, bechamel, pasta, pumpkin, pine nut ricotta, spinach, pasta, bolgnese, bechamel, mushroom, pasta etc. Make sure when you put on your last pasta sheet to end with the pine nut ricotto on the very top. You can add chopped mushrooms or whole pine nuts to the top layer as garnish if desired.
Bake at 375 for 30-45 minutes or until top is attractively browned and/or you can’t wait any longer. Enjoy!
recipe from: http://www.bookofyum.com/blog/gluten-free-vegan-italian-dairy-free-soy-free-pumpkin-lasagna-recipe-1268.html
1 recipe homemade Bette Hagman pasta OR other GF pasta*
1 small fresh pumpkin, cleaned, de-seeded, in thick slices
poultry seasoning, onion powder, garlic powder, salt, pepper
olive oil
1 portobello mushroom, sliced
fresh spinach leaves
Bolognese Sauce:
1 onion chopped
2 garlic cloves, chopped
2 carrots, grated
3 tbsp. olive oil
1 can (14 oz. tomatoes, chopped)
2 tbsp tomato paste
2 cups vegetable stock
1 tsp. marjoram
salt and pepper
Bechamel Sauce:
scant 1/2 cup flavorful GF flour (brown rice, chickpea, etc.)
3 tbsp margarine (I always leave this out)
2 1/2 cup rice (almond or soy, if not intolerant) milk
bay leaf
salt, freshly ground pepper
fresh nutmeg, grated
Pine Nut not-Ricotta
1 cup raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt (or less- this was a little salty for our taste)
Directions
Boil your homemade pasta until aldente, blanch and reserve.
Take your sliced pumpkin and lay it on a dark colored baking sheet. Drizzle with olive oil and seasonings (From poultry to pepper). Bake at 375 for 30 minutes or so- until pumpkin is cooked and appealingly roasted. Mash lightly and reserve.
Sautee your portobello mushroom slices in olive oil and season with salt and pepper to taste. Chop and reserve.
Start your bolognese sauce by sauteeing your onion and garlic in olive oil. Then add your grated carrots and cook for about five minutes. Add the rest of the ingredients and simmer for at least twenty minutes.
Make your bechamel sauce by combining ingredients and let the mixture come to a low boil, whisking constantly until sauce is thickened. Simmer for a few minutes with bay leaf and seasonings and then reserve.
To make your pine nut ricotta, combine all ingredients in a small food processor (bowl insert works well) and combine with a LITTLE water until you have a nice thick creme with as few lumps as possible.
To make lasagna, layer your ingredients as follows: pasta, bolognese, bechamel, pasta, pumpkin, pine nut ricotta, spinach, pasta, bolgnese, bechamel, mushroom, pasta etc. Make sure when you put on your last pasta sheet to end with the pine nut ricotto on the very top. You can add chopped mushrooms or whole pine nuts to the top layer as garnish if desired.
Bake at 375 for 30-45 minutes or until top is attractively browned and/or you can’t wait any longer. Enjoy!
recipe from: http://www.bookofyum.com/blog/gluten-free-vegan-italian-dairy-free-soy-free-pumpkin-lasagna-recipe-1268.html
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