Thursday, August 28, 2008

Rice and Beans ala Jack

your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime

Roast corn with cayenne and cilantro.

Drain black beans. Heat in pot with a dash of oregano and two dashes of cinnamon.

In a separate bowl combine tomatoes, onion, olive oil, and lime juice (you can substitute this for apple cider vinegar).

chop cilantro for topping.

layer rice, black beens, onions, corn, and top with cilantro. enjoy.

recipe from: Jack Kling

Buckwheat Breakfast

Here is a warm breakfast for those days that you need something hearty to start the day.

serves 1

1/4 cup Buckwheat (yes it is gluten free)
1/2 cup water
almond or rice milk
2 T flaxmeal
1 T flax oil
spoonful of nut butter
maple syrup to taste

Cook buckwheat with water for 20 minutes (the same way you cook rice or quinoa). When buckwheat is done add almond milk until you reach desired consistency. Then add flaxmeal, flax oil, nut butter, and maple syrup to taste.

recipe from: Jamie Tilley

Thursday, August 21, 2008

Ice Cream, and Yogurt, Oh My!

Check out your local natural foods store to get some tasty ice cream and yogurt, who knew you could be a soy free vegan and live so well?!

1.Coconut milk ice cream

I have tried the So Delicious brand in Chocolate and Vanilla (both are quite excellent and taste like the real thing to me!). Also, it is made with agave nectar so as to keep you sugar levels from spiking;) I have also heard of another brand, coconut bliss, that is supposed to taste very good.

2. Coconut milk yogurt

It's been so long since I could enjoy yogurt, mmmm. This yogurt comes in a whole host of flavors. I do not like the vanilla, raspberry, or passion mango (although I do know some people who do). But I am in love with the blueberry flavor. I am also using the plain in all sorts of recipes, starting with mango lassis:D

check these out:

Swiss Chard Pizza

mmmm this pizza is so good:) I didn't have olives or capers so I'm going to list them, but it tastes amazing without them too;)

1 onion, sliced
olive oil
1 T sugar
1 bunch rainbow chard finely chopped
chopped olives
balsamic vinegar
squeeze of lemon
minced garlic (optional)

Prepare pizza dough

carmalize the onions by sautéing them in oil with salt and 1 tablespoon of sugar. Cook until brown, about 20min. In a bowl toss chard, carmalized onions, olives + capers (if used). Sprinkle salt, balsamic vinegar, and a squeeze of lemon.

Sprinkle over pizza dough. Sprinkle garlic (if used) over dough as well. Cook in oven until done (about 30min).

recipe from: Food For Thought Podcast (Compassionate Cooks)

Body Oil

Sometimes I get sick of reading ingredients and looking for some good vegan skincare products that don't have other strange chemicals. That's when I just whip up some of my own body oil and rest at ease knowing what I'm putting on my skin.

I've added recipes for a number of different skin types. Just pick your skin type and use those essential oils with the base of jojoba and wheat germ oil.

3 2/3 ounces jojoba or almond oil
1/3 ounce wheat germ oil with vitamin E
40 drops of essential oil

For Normal Skin
10 rose
20 lavender
10 bergamot

For Irritated Skin
jojoba oil
15 Roman chamomile
10 rose
15 geranium

For Mature Skin
15 frankincense
15 lavender
15 patchouli

For Oily Skin
15 cypress
15 cedarwood
15 frankincense

For Dry Skin
15 geranium
15 lavender
15 rosewood

combine in amber colored bottle and shake well. store in dark cool place.

recipe from: Aromatherapy Handbook for Beauty, Hair, and Skin Care

Tuesday, August 19, 2008

Breakfast Shake

I now drink this every morning. It is a great get up and go drink, complete with protein, fiber, amino acids, and omega 3's! You can substitute sunbutter for the hempseed powder to give a stronger nutty/creamy flavor. Sunbutter is made from sunflower seeds:)

I've started adding 1/4 cup local blackberries when I find them and it is most excellent;)

serves 1

1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk - I prefer it with almond, but watch out for soy hiding in commercial almond milks;)

combine in blender. drink.

recipe from: Jamie Tilley

Thursday, August 14, 2008


1 cup chopped walnuts
1 cup raw cashews
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup sunflower seeds
2 cups puffed rice
1/2 cup pitted and chopped dates
1/2 tablespoon ground flax meal
1 tablespoon sorghum flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 cup canola oil
1/2 cup agave nectar

Preheat the oven to 325 F. Lightly spray a jelly-roll pan with vegetable oil nonstick spray.

In a large bowl, combine the nuts, seeds, puffed rice, dates, flax meal, flour, and spices. Pour in the oil and agave nectar and stir to really blend everything together and distribute the nuts, seeds, and fruit evenly.

Pour the granola into the prepared baking pan and spread it out so it covers the entire pan. Bake, uncovered, for 30-40 minutes, or until the mixture is a light golden brown. You must stir this during the baking process, to ensure the granola bakes evenly.

It will not be crunchy when you first remove it from the oven, but be careful to not overcook. When it cools it will get crunchy.

As soon as it starts to cool, transfer the granola from the pan into an airtight container, and let it finish cooling there, as it is a bit sticky and may stick to the pan if it remains there. Store in the airtight container.

recipe from: The Gluten-Free Vegan

Chocolate Cupcakes

I almost didn't make these because they sound pretty weird, but trust me these are excellent. They are moist and dense and even my non gluten-free and non vegan friends loved them!

1 1/2 cups all-purpose gf flour
3/4 cup unsweetened cocoa powder (check for soy + dairy free)
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
3/4 cup rice/almond milk
1/3 cup coconut oil
2 tsp gf vanilla extract

Preheat oven to 350 F. Oil muffin tins (aka cupcake makers) with coconut oil. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in a food processor until smooth. Add maple syrup, ricemilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared tins. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool. Frost with Cashew Creme Frosting.

recipe adapted from: Vegetarian Times September 2008


makes 3 cups

5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom seeds
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)

Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.

recipe adapted from: Jamie Tilley

Orange Molasses Bread

I haven't quite mastered this recipe, but here is what I have so far. I will keep updating as I work at getting the texture better. Still, this is pretty tasty;)

1 cup garbanzo bean flour
1 cup cornstarch or arrowroot flour
1 cup tapioca flour
2 1/2 teaspoons xanthan gum
1 teaspoon salt
3 tablespoons brown sugar
1 teaspoon agar agar
4 teaspoons toasted sesame seeds (also tastes good with sunflower seeds)
zest of 1 orange or 2 teaspoons dried orange peel
2/3 cup liquid egg substitute
1 teaspoon vinegar (make sure it is GF)
3 tablespoons vegetable oil
3 tablespoons molasses
1/2 cup orange juice
1/2 cup lukewarm water
2 1/4 - 4 teaspoons (1 packet) dry yeast

Prepare three small pans, or two 4 1/4 x 8 1/4 pans, or one large 5" x 9 1/4" bread pan by spraying them with vegetable oil and dusting with rice flour.

In a medium bowl, place all the dry ingredients except 1 teaspoon of the sugar. Dissolve this sugar in the water and add the yeast. Set aside to foam.

Combine liquid egg substitute, oil, molasses, vinegar, and orange juice in heavy duty mixer. Add yeast water. Add in flour mix gradually.

Beat at the highest speed for 3 1/2 minutes.

Spoon the dough directly into your prepared pans, filling them 2/3 full.

Let the dough rise until it is slightly above the top of the pan (or has doubled in bulk) 45-60 min or 30-35 min for quick rise yeast.

Preheat oven to 400 digrees. Bake the large loaf for approximately 1 hour, small loaves for about 40 to 45 minutes, and rolls for about 25 minutes. Cover after 15 minutes to avoid burning the top. To test breads for doneness, tap gently with finger. Bread will have a slightly hollow sound. Remove from pan immediately to cool.

recipe adapted from: The Gluten-Free Gourmet Cooks Fast and Healthy


fill these with any dal (tastes great with the spinach dal).

2 cups brown rice flour
1/2 cup quinoa flour
3 cups water
1/2 teaspoon salt
grapeseed oil, for frying

Place the brown rice and quinoa flours, water, and salt in a large bowl and beat until very well blended. The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.

Heat a large skillet over high heat and pour in a little grapeseed oil. When it is hot, add a small ladleful of batter to the skillet. The diameter of the pancake should be no larger than 7 to 8 inches across. Cross until the dosa begins to become dry around the edges. Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side. If the dosa begins to burn, reduce the heat slightly. Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch. Fill with your favorite filling.

recipe from: The Gluten-Free Vegan

Spinach Dal

This is currently my favorite Dal recipe. It tastes great with spinach, mustard greens, chard, or basically whatever green leafy veggies you've got growing in the garden;)

1 cup rinsed and picked over red or yellow lentils
1 tablespoon olive oil
1 medium-sized onion, chopped
2 cloves garlic, chopped finely
1 tablespoon chopped fresh ginger
1 green chile (I always leave this out)
4 cups washed and chopped spinach (stems removed)
pinch of mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon ground turmeric
1/4 cup shopped fresh cilantro (I often leave this out too)
Freshly ground pepper

In a 2-quart stockpot, place the lentils in 2 cups of water and cook until done, 40-45 minutes.

In the meantime, heat a large skillet over medium heat and sauté the onions in the olive oil until soft, 4 to 5 minutes. Add the garlic, ginger, green chile, and spinach. Cook until the spinach is wilted, 4 to 5 minutes.

When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices. Mix well. Season with salt and pepper, as desired. Heat through and serve.

recipe from: The Gluten-Free Vegan