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
Friday, May 30, 2008
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
Roasted Asparagus with Lentils
serves 2. According to Traditional Chinese Medicine, asparagus is a natural detoxifier; it also contains inulin, a carbohydrate that increases beneficial gut flora. Cayenne pepper, surprisingly, is healing for your innards, unlike other peppers, which can irritate.
3/4 cup dried red lentils
1 1/2 cups water
2 large cloves garlic (or more to taste), minced
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1 bunch asparagus, tough ends trimmed
olive oil cooking spray
zest of 1 medium lemon
juice of 1/2 medium lemon
1 cup cooked brown rice
4 green onions, green tops only, finely chopped
1. In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.
2. Meanwhile, preheat broiler and place oven rack as close to heat as possible. Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper. When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.
3. when lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste. To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice all over.
recipe from: Delicious Living March 2008
3/4 cup dried red lentils
1 1/2 cups water
2 large cloves garlic (or more to taste), minced
1/4 teaspoon cayenne pepper
1 teaspoon ground coriander
1 bunch asparagus, tough ends trimmed
olive oil cooking spray
zest of 1 medium lemon
juice of 1/2 medium lemon
1 cup cooked brown rice
4 green onions, green tops only, finely chopped
1. In a small saucepan, combine lentils, water, garlic, cayenne, and coriander. Bring to a boil, reduce heat, cover, and simmer steadily for about 15 minutes.
2. Meanwhile, preheat broiler and place oven rack as close to heat as possible. Spray a baking sheet with oil; spread asparagus on it in a single layer. Coat asparagus with cooking spray and sprinkle with salt and pepper. When broiler is very hot, cook asparagus 3-5 minutes, until crisp. Remove from oven and transfer to a large platter to cool a bit. Add half of lemon zest and juice, tossing to distribute flavors.
3. when lentils are tender, stir in cooked rice and green onions. Add salt and pepper to taste. To serve, fill two shallow bowls with rice mixture and top with roasted asparagus; drizzle remaining lemon zest and juice all over.
recipe from: Delicious Living March 2008
Sort of Samosas
So these aren't really samosas, but they taste a lot like them, and are very easy to make! I use brown rice tortillas available at many health food stores. These are sweeter and even tastier (in my opinion) than flour tortillas.
The Filling:
* 2 large potatoes
* 1 tablespoon oil
* 1 cup finely minced onion
* 2 medium cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 teaspoon mustard seeds
* 1 teaspoon dried coriander
* 3/4 teaspoon salt
* 1 1/2 cups uncooked green peas (frozen, thawed = fine)
* 2 tablespoons lemon juice
* Cayenne, to taste
* 4-6 Tortillas (spelt, rice... whatever you can tolerate)
* Chutney, raita or other sauce to dollop on top
Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
Heat oil in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Heat a skillet over medium heat with a tablespoon or so of oil (optional). While the oil is heating, take a tortilla and place 1/4 - 1/2 cup of potato mixture onto the bottom half of the tortilla. Fold over the top half of the tortilla and place in heated skillet. Cook on each side 3-5 minutes or until golden brown. Repeat until you run out of potato filling.
recipe from: http://foodisyummy42.blogspot.com/2006/05/samosa-not-so-quesadillas.html
The Filling:
* 2 large potatoes
* 1 tablespoon oil
* 1 cup finely minced onion
* 2 medium cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 1 teaspoon mustard seeds
* 1 teaspoon dried coriander
* 3/4 teaspoon salt
* 1 1/2 cups uncooked green peas (frozen, thawed = fine)
* 2 tablespoons lemon juice
* Cayenne, to taste
* 4-6 Tortillas (spelt, rice... whatever you can tolerate)
* Chutney, raita or other sauce to dollop on top
Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.
Heat oil in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.
Heat a skillet over medium heat with a tablespoon or so of oil (optional). While the oil is heating, take a tortilla and place 1/4 - 1/2 cup of potato mixture onto the bottom half of the tortilla. Fold over the top half of the tortilla and place in heated skillet. Cook on each side 3-5 minutes or until golden brown. Repeat until you run out of potato filling.
recipe from: http://foodisyummy42.blogspot.com/2006/05/samosa-not-so-quesadillas.html
Enchiladas
* 12 corn tortillas
* 1 cup onions
* 1 cup potatoes
* 1 cup canned beans, your favorite kind
* 1 cup zucchini, diced
* 1 cup olives, sliced
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1 teaspoon oregano
* 1 teaspoon Lawry seasoning
* 2 cups enchilada sauce (see recipe at bottom)
* 2 cups spaghetti sauce, from a jar
* Non-stick spray (optional)
These enchiladas are cholesterol free and very low in fat. They have a special taste because of the potatoes in the filling and the addition of spaghetti sauce
Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm. Dice the potatoes into small cubes. Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking. In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions. Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time. Transfer them to a plate.
Grease or use non-stick spray to lightly coat a large ovenproof baking dish. You are now ready to roll your enchiladas. One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce. After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes. Garnish with lettuce, tomatoes, and avocados and enjoy!
recipe from: http://www.chooseveg.com/enchiladas.asp
Mild Enchilada Sauce:
Ingredients
4 tablespoons flour (I use garbanzo bean flour)
1/4 cup oil
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
2 cloves garlic, crushed
2 2/3 cups water
Brown flour in oven until golden brown. In a frying pan with cooking oil put flour,chili powder, cumin, garlic, and salt. Blend well. Over a low fire, gradually add water, stirring constantly. If flour begins to lump, remove from fire and stir until lumps are gone. Then place over the fire and continue adding the water ,little by little. Simmer gently for about one hour, stirring occasionally. I often only simmer for 20min and the sauce seems just as tasty.
recipe from: http://www.cdkitchen.com/recipes/recs/11/Mild_Enchilada_Sauce18827.shtml
* 1 cup onions
* 1 cup potatoes
* 1 cup canned beans, your favorite kind
* 1 cup zucchini, diced
* 1 cup olives, sliced
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1 teaspoon oregano
* 1 teaspoon Lawry seasoning
* 2 cups enchilada sauce (see recipe at bottom)
* 2 cups spaghetti sauce, from a jar
* Non-stick spray (optional)
These enchiladas are cholesterol free and very low in fat. They have a special taste because of the potatoes in the filling and the addition of spaghetti sauce
Boil or steam the potatoes until almost done, but still firm, If you want to, peel the skin off with a knife while the potatoes are still warm. Dice the potatoes into small cubes. Next, sauté the onions in oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking. In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sautéed onions. Season with salt, oregano, and Lawry spice to taste, and mix well. You can use any of your favorite seasonings.
Next, combine the enchilada sauce and spaghetti sauce in a bowl and mix well. If you want to make the corn tortillas softer before rolling the enchiladas, heat a drop of oil in a non-stick skillet and cook them briefly on each side, one at a time. Transfer them to a plate.
Grease or use non-stick spray to lightly coat a large ovenproof baking dish. You are now ready to roll your enchiladas. One at a time, spread a spoonful of the sauce on a corn tortilla, fill with 1/4 cup of the vegetable bean mixture, and roll up each tortilla. Place them in the baking dish, seam side down. Alternatively, you can dip each corn tortilla in the sauce before you add the filling, making sure that you coat each side of the tortilla with sauce. After all the tortillas are filled and rolled and in the baking dish, cover them with the red sauce, adding as much sauce as you like.
Bake in the oven at 350º for 20-25 minutes if you leave the dish uncovered. For a softer enchilada, cover the dish with foil on top and then bake for 45-50 minutes. Garnish with lettuce, tomatoes, and avocados and enjoy!
recipe from: http://www.chooseveg.com/enchiladas.asp
Mild Enchilada Sauce:
Ingredients
4 tablespoons flour (I use garbanzo bean flour)
1/4 cup oil
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon salt
2 cloves garlic, crushed
2 2/3 cups water
Brown flour in oven until golden brown. In a frying pan with cooking oil put flour,chili powder, cumin, garlic, and salt. Blend well. Over a low fire, gradually add water, stirring constantly. If flour begins to lump, remove from fire and stir until lumps are gone. Then place over the fire and continue adding the water ,little by little. Simmer gently for about one hour, stirring occasionally. I often only simmer for 20min and the sauce seems just as tasty.
recipe from: http://www.cdkitchen.com/recipes/recs/11/Mild_Enchilada_Sauce18827.shtml
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