makes 18-24 meatballs
Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs
Preheat the oven to 375.
Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.
Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.
Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.
Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.
note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.
recipe from: Living Without Summer 2007
Wednesday, June 25, 2008
Tuesday, June 24, 2008
Mixed Berry and Mint Granita
Serves 12
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
This refreshing dessert can also be served as a slushy. Spoon into goblets and garnish with fresh lemon peel or mint sprigs for a partylike feel.
Ingredients:
1 cup water
3/4 cup natural cane sugar
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
6 cups blackberries, raspberries, or strawberries, in any combination, fresh or frozen and party thawed.
In a small saucepan, heat water and sugar to a simmer. Continue cooking until sugar dissolves and liquid is clear, about 5 minutes. (This mixture is called a simple syrup). Remove from heat. Refrigerate until cool, about 1 hour.
Remove simple syrup from refrigerator. Stir in mint and lemon juice.
In a food processor, crush berries. Add simple-syrup mixture and combine thoroghly. Pour into a 9x13 inch glass dish. Cover and freeze 8 hours, until firm.
Remove from freezer; let stand 15 minutes. Scrape through entire mixture with a fork until fluffy. Serve.
recipe from: Delicious Living June 2008
Saturday, June 21, 2008
White Bean Salad
Ingredients:
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
2 cans cannellini beans
1/2 cup basil, chopped
2 medium tomatoes, chopped
salt
pepper
1/4 cup olive oil
3 cloves garlic, minced
In a large bowl combine beans, basil, and tomatoes. Add salt and pepper.
Heat olive oil and garlic in skillet until fragrant (about 3 minutes). Pour oil over bean mixture. Let sit in fridge for at least 30 minutes to allow flavors to meld.
recipe from: Anne Griffin
Breaded Eggplant
I love eating this diner during the summer:)
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Ingredients:
1 eggplant
gluten-free bread crumbs
Chop eggplant into thin round slices. Set slices between two paper towels and place a heavy object over them to press out the water. Fill a bowl with gluten free breadcrumbs, you can season these yourself or buy pre-seasoned ones which taste great. When eggplant slices seem to be drained, or after about 15 minutes, coat with water or oil and then drop one by one into the bowl of breadcrumbs. Once a slice is coated, cook on the stove top in plenty of oil at medium heat until soft and maybe slightly crunchy. If you don't cook the eggplant long enough it will taste bitter. Set aside finished slices on a plate covered with a paper towel to drain excess oil.
serve with white bean salad and garlic braised broccoli.
Pasta Carbonara (sort of)
Ingredients:
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
rice pasta
vegetables, cut into thin slices
suggested: broccoli, zucchini, carrots, and anything else you have lying around
Fennel-Cauliflower Sauce
Cook rice pasta and set aside. Sauté veggies and add to pasta. Drizzle sauce over pasta and serve with salt and pepper.
Potato and Pumkin Curry with Brown Basmati Rice
I didn't have a can of tomatoes, so I used two fresh tomatoes and added about 1/4 a cup of coconut milk which gave this recipe a wonderful creamy taste and texture.
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
serves 4-6
Ingredients:
1 1/2 cups brown basmati rice
2 1/2 cups water
3/4 teaspoon fine sea salt, divided
2 tablespoons refined coconut oil
1 onion, cut into 3/4-inch chunks
2 cloves garlic, minced
1 can diced tomatoes
1 cup vegetable stock
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon cayenne
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pound red potatoes cut into 3/4 inch chunks
3 cups pumpkin " "
1 1/2 tablespoons lemon juice
1 tablespoon chopped fresh cilantro or Italian parsley
In a 2-quart saucepan over high heat, combine the rice, water, and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat to a simmer, cover, and cook until the water is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let the rice stand, covered, at least 10 minutes.
While the rice is standing make the curry: Heat the coconut oil in a 10-12 inch skillet over medium high. Add the onion and cook, stirring occasionally, until almost tender, about 3 minutes. Stir in the garlic and cook 1 minute more. Add the tomatoes, stock, cumin, coriander, turmeric, cayenne, cinnamon, cloves, and remaining 1/2 teaspoon of salt. Bring to a boil and add the potatoes and pumpkin. Return to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the potato and pumpkin are tender, about 15 minutes. Remove from heat and stir in lemon juice.
Serve over rice sprinkled with cilantro or parsley.
recipe from: Skinny Bitch in the Kitch
Caribbean-Style Sweet Potatoes and Black Beans over Brown Rice
makes 4 servings
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
High in vitamins A and C and other important nutrients, sweet potatoes are good for you. To serve as a side dish, omit the rice.
Ingredients:
3 medium sweet potatoes cut into bite size pieces
3/4 cup orange juice
2 teaspoons cornstarch
1 teaspoon jerk seasoning
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 can black beans, rinsed and drained
salt and freshly ground black pepper to taste
3 cups hot cooked brown rice
In a large saucepan, bring the potatoes and enough salted water to cover to a boil over high heat. Reduce the heat to low, cover, and simmer until tender but not falling apart, 10 to 12 minutes. Drain and set aside.
In the same saucepan, whisk together the orange juice, cornstarch, jerk seasoning, cinnamon, and cumin. Bring to a boil over medium heat. Boil until thickened, whisking constantly, about 1 minute. Stir in the sweet potatoes, beans, salt, and pepper. Cook, stirring, until heated through, about 3 minutes. Serve warm, over the rice.
per serving: 11g protein, 8g dietary fiber
recipe from: The Gluten-Free Vegetarian Kitchen
Wednesday, June 11, 2008
Master Cleanse Tea
Ingredients:
1 cup water
2 tbsp lemon juice (or just throw some lemon slices in;)
2 tbsp grade b maple syrup (easier to digest)
pinch of cayenne pepper
This is a fasting drink, and is supposed to have all the nutrients you need for quite a few days. I like to drink it as a detox tea in the morning or a pick me cold drink in the afternoon. Ideally, the water should be room temperature and distilled.
recipe from: colonics4life
1 cup water
2 tbsp lemon juice (or just throw some lemon slices in;)
2 tbsp grade b maple syrup (easier to digest)
pinch of cayenne pepper
This is a fasting drink, and is supposed to have all the nutrients you need for quite a few days. I like to drink it as a detox tea in the morning or a pick me cold drink in the afternoon. Ideally, the water should be room temperature and distilled.
recipe from: colonics4life
Brown Rice and Hempseed Salad
Serves 2. Hempseed delivers good fats, which reduce inflammation and fuel the brain. Raw parsley, carrots, onions, and lime juice add fiber and vitamins with live enzymes - plus a zingy taste. You'll feel very clean after you've eaten this. follow with a hot cup of detox tea if you like.
time = 27 minutes
Ingredients:
1cup cooked brown rice
1/2 cup shelled hempseed
1 cup chopped fresh flat-leaf parsley
1 cup grated carrots
2 tablespoons chopped fresh mint
1 bunch chopped fresh cilantro
2 tablespoons finely chopped green onions
2 teaspoons dried basil, crushed between your fingers
1/2 teaspoon crushed red pepper flakes, or dried Aleppo pepper
2/3 cup fresh lime juice (about 4 limes)
2 tablespoons pure maple syrup
1/4 teaspoon ssea salt, or to taste
Freshly ground black pepper
Combine all ingredients; toss and serve.
Per Serving: 467 cal, 40% fat cal, 22g fat, 2gsat fat, 0mg chol, 15g protein, 57g carb, 6g fiber, 357mg sodium.
recipe from: Delicious Living March 2008
time = 27 minutes
Ingredients:
1cup cooked brown rice
1/2 cup shelled hempseed
1 cup chopped fresh flat-leaf parsley
1 cup grated carrots
2 tablespoons chopped fresh mint
1 bunch chopped fresh cilantro
2 tablespoons finely chopped green onions
2 teaspoons dried basil, crushed between your fingers
1/2 teaspoon crushed red pepper flakes, or dried Aleppo pepper
2/3 cup fresh lime juice (about 4 limes)
2 tablespoons pure maple syrup
1/4 teaspoon ssea salt, or to taste
Freshly ground black pepper
Combine all ingredients; toss and serve.
Per Serving: 467 cal, 40% fat cal, 22g fat, 2gsat fat, 0mg chol, 15g protein, 57g carb, 6g fiber, 357mg sodium.
recipe from: Delicious Living March 2008
Shepard's Pie
This is a great recipe, and very easy to alter to fit whatever veggies and beans you have lying around in the house. We substituted a bunch of things for the veggies we had available, but I will list the original recipe here.
This recipe calls for no crust, but I can't eat pie without crust (it's the best part) so I added the pie crust recipe at the bottom.
Ingredients:
Filling
1 1/2 cups cooked navy beans or 1 can rinsed and drained
1 cup pasta sauce (make sure it is soy and gluten free)
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp coarsely chopped broccoli florets
1 1/2 cup corn niblets
2 cups packed chopped mustard greens or Chinese lettuce
1 cup sliced okra
1 medium onion, chopped
4 carrots, finely chopped
1 potato, peeled and chopped
2 tsp granulated sugar
2 tsp dried basil
paprika
Potato Topping
5 medium potatoes
1 tbsp olive oil
1/4 cup rice milk
1/2 tsp salt
In a large bowl, using a potato masher (or in a food processor), rougly mash beans. Stir in pasta sauce and soy sauce. Set aside.
In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8-10 minutes. Add mashed bean mixture and stir until well combined
Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in a bowl and mash together with olive oil, rice milk, and salt.
Transfer bean mixture to prepared casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake 40 minutes.
recipe from: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
Pie Crust
Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)
In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together
Pat the mixture into a 9" or 10" oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.
If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.
When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.
recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy
This recipe calls for no crust, but I can't eat pie without crust (it's the best part) so I added the pie crust recipe at the bottom.
Ingredients:
Filling
1 1/2 cups cooked navy beans or 1 can rinsed and drained
1 cup pasta sauce (make sure it is soy and gluten free)
1/4 cup soy sauce
1/4 cup olive oil
2 tbsp coarsely chopped broccoli florets
1 1/2 cup corn niblets
2 cups packed chopped mustard greens or Chinese lettuce
1 cup sliced okra
1 medium onion, chopped
4 carrots, finely chopped
1 potato, peeled and chopped
2 tsp granulated sugar
2 tsp dried basil
paprika
Potato Topping
5 medium potatoes
1 tbsp olive oil
1/4 cup rice milk
1/2 tsp salt
In a large bowl, using a potato masher (or in a food processor), rougly mash beans. Stir in pasta sauce and soy sauce. Set aside.
In a large nonstick skillet, heat oil over medium heat. Add remaining ingredients and cook, stirring occasionally, for 8-10 minutes. Add mashed bean mixture and stir until well combined
Make the potato topping: In a pot of boiling water, cook potatoes until soft. Place in a bowl and mash together with olive oil, rice milk, and salt.
Transfer bean mixture to prepared casserole dish and spread out evenly. Add potato topping and smooth out. Sprinkle with paprika and bake 40 minutes.
recipe from: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
Pie Crust
Ingredients:
1 1/2 cups Light Bean Flour Mix
1 tsp baking powder
1 1/2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
3 tablespoons cold rice milk (or other non-dairy milk)
In a medium bowl, whisk together the flour mix, baking powder, sugar, and salt. Pour oil into a measuring cup and whisk in the cold milk with a fork until the two are blended. Pour the flour mix and stir until the mass is crumbly and almost sticks together
Pat the mixture into a 9" or 10" oiled pie tin. Form a medium-thick crust, shaping the edges and fluting the top, if desired.
If the pie is to be filled and baked, pour the filling in gently and bake according to the filling recipe.
When using a cooked filling, bake the crust in a preheated 400˚ F oven for 13 to 15 minutes. Cool before filling.
recipe from: The Gluten-Free Gourmet Cooks Fast and Healthy
Tuesday, June 10, 2008
Nutty Falafel Balls
Ingredients:
3 cups cooked chickpeas or 2 cans rinsed and drained
1 cup finely chopped brazil nuts
1 cup finely chopped bok choy
1 1/2 tbsp olive oil
1 onion, finely chopped
1/4 cup all purpose gluten-free flour
4 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
In a large bowl, mash cooked chickpeas. Add brazil nuts and bok choy; mix until combined. Transfer in 2 batches to a food processor, processing each until mixture achieves a sticky texture. Return to bowl.
Preheat oven to 350˚ (180˚ C). Add olive oil, onion, flour, garlic, cumin, coriander, salt and pepper to chickpea mixture; combine until well mixed. With your hands, form mixture into 1 1/4-inch balls and place on baking sheet. Bake 40 minutes, turning balls over at the halfway point.
recipe from: CalciYum! Delicious Calcium-rich Dairy-free Vegetarian Recipes
3 cups cooked chickpeas or 2 cans rinsed and drained
1 cup finely chopped brazil nuts
1 cup finely chopped bok choy
1 1/2 tbsp olive oil
1 onion, finely chopped
1/4 cup all purpose gluten-free flour
4 cloves garlic, minced
1 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
In a large bowl, mash cooked chickpeas. Add brazil nuts and bok choy; mix until combined. Transfer in 2 batches to a food processor, processing each until mixture achieves a sticky texture. Return to bowl.
Preheat oven to 350˚ (180˚ C). Add olive oil, onion, flour, garlic, cumin, coriander, salt and pepper to chickpea mixture; combine until well mixed. With your hands, form mixture into 1 1/4-inch balls and place on baking sheet. Bake 40 minutes, turning balls over at the halfway point.
recipe from: CalciYum! Delicious Calcium-rich Dairy-free Vegetarian Recipes
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