Chickpea Tangine wth Cinnamon, Cumin, and Carrots

I love this recipe - quick, easy, tasty, and cheap - what could be better?

serves 4. 30min or less.

2Tbs. olive oil
1 small onion, thinly sliced
3 cloves garlic, minced
2 14.5 oz cans chickpeas, rinsed and drained
3 med. carrots, sliced into thin rounds
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1/4 tsp cayenne pepper
2 tsp agave nectar
3 Tbs. finely chopped parsley

Heat oil in large skillet over medium heat. Add onion and garlic, and saute 2-3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, spices, agave nectar, and 2 cups of water. cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.

serve with parsley as a garnish. I like to serve this over rice just to make it last a bit longer.

recipe adapted from: Vegetarian Times, October 2008

Double Coriander Eggplant Tagine

serves 4. 30min or fewer.

Ingredients:
2 Tbs. olive oil
1 large sweet onion, peeled and thinly sliced
4 cloves garlic, minced
12 baby eggplants, halved lengthwise
2 tsp. ground coriander
2 tsp. ground cumin
2 tsp. agave nectar
1/2 tsp. red pepper flakes
1 28-oz can chopped tomatoes
1/4 cup chopped cilantro

Heat oil in skillet over medium-high heat. Add onion and garlic; saute 5 minutes, or until softened. Add eggplants, coriander, cumin, agave nectar, and red pepper flakes. Saute 5 minutes, or until eggplants are softened. Add tomatoes, cover, and simmer 20 minutes, or until sauce is thickened and eggplant is tender. Stir in cilantro, and season with salt and pepper.

Serve warm over steamed quinoa, brown rice, or alternate grain.

recipe adapted from: Vegetarian Times, October 2008

Broccoli Bean Salad

This recipe was inspired by the Broccoli Raab salad in Veg. Times. It is a surprisingly filling meal.

Serves: 2-4 (depending on how much you each eat!)

Ingredients:
1 kabucha squash
nutmeg
garlic powder
onion powder
black pepper
salt
turmeric
2 heads of Broccoli, cut into bite sized pieces
1 15 ounce can of great northern white beans
2 tomatoes, chopped or whole cherry tomatoes
2 ears of corn
1 tsp pepper flakes

Make squash sticks from kabucha squash.

Heat 2 Tbs. oil in wok over medium-high heat. Saute garlic until it sizzles then add broccoli and red pepper flakes. Season with salt, and saute 5-7 minutes or until broccoli seems cooked. Transfer to bowl.

Add remaining 1 Tbs. oil to wok. Add tomatoes, and cook for a few minutes. Add white beans and cook until warm.

Add white bean + tomato to broccoli and add the fresh corn. Toss and serve. Sprinkle kabucha strips on top, and enjoy:)

Heirloom Tomato & Sweet Corn Pizzas

Serves 8

This appetizer is a cross between pizza and bruschetta with a colorful heirloom tomatoes added just before serving.

Garlic Pistou
1 head garlic, top trimmed
1/4 cup pine nuts
2 Tbs. olive oil
1 Tbs. fresh oregano leaves
1 tsp. fresh lemon zest

Pizzas
pizza dough
3 cups fresh corn kernels
1 lb. assorted heirloom tomatoes, sliced
2 Tbs. torn fresh basil
2 tsp. chopped fresh dill

1. To make Garlic Pistou: Preheat oven to 350 F. Wrap garlic in baking paper, bake 40minutes, or until softened. Cool.

2. Squeeze garlic cloves into bowl of food processor. Blend with remaining ingredients until smooth.

3. To make Pizzas: Preheat oven to 400 F. Place doughs on baking sheets coated with cooking spray. Spread with Garlic Pistou. Sprinkle with corn. Bake 15 minutes, or until crisp.

4. Toss tomatoes with basil and dill in bowl. Arrange tomatoes on hot crusts.

recipe from: Vegetarian Times September 2008

Twice-Baked Potato Stuffed with Broccoli

Prep Time: 15min
Cook Time: 1hour
Makes 1 serving

1 russet or sweet potato
2 teaspoons olive oil
1 large garlic clove, minced
1/8 tsp red pepper flakes
1/4 bunch broccoli, finely chopped (about 1 cup)
1/4 cup water
salt

Preheat the oven to 400 F.

Wash the potato and pierce the skin in one or two places with a knife to allow steam to escape. Bake for 50 to 60 minutes, or until the inside is soft. Test for doneness by gently squeezing the middle of the potato (use a pot holder). If it gives in easily to your touch, it's done. Remove the potatoes from the oven, and lower the oven temperature to 350 F.

In a med. saucepan, add the oil, garlic, and red pepper flakes. Saute for 1 minute on medium heat. Add the broccoli and stir for 30 seconds. Add the water, cover, reduce the heat and simmer for 10min or until broccoli is tender.

When the potato is cool enough to handle, cut it in half lengthwise. Scoop out the inner part, leaving 1/4 inch of the potato on the skin to strengthen the shell. Add the pulp to the broccoli, blending with a fork until combined. Salt to taste. Refill the potato sheet and drizzle with a small amount of olive oil. Bake 15 - 20 minutes.

recipe from: Student's Go Vegan Cookbook

"Vodka" Sauce

Here is a pasta sauce recipe that one of my friends invented. To me it is just plain comfort food.

Ingredients:
1 cherry pepper
1 onion
2 diced tomatoes
1 box of sunshine burgers (these are GF soy free veggie burgers!)
Marinara sauce - most of a jar
1 1/2 - 2 cups of nutritional yeast

Sautée the chopped onion with the cherry pepper. Add 2 diced tomatoes. Break up the sunshine burgers and add them. Add marinara sauce and nutritional yeast. Simmer until sunshine burger is minimal and the sauce is creamy. Add some vegan creamer or rice/almond milk. Salt and pepper to taste. Serve over pasta for a hearty diner.

recipe from: Nick Verrastro

Rice and Beans ala Jack

Ingredients:
your favorite cooked rice
1 can black beans
4 or 5 small sliced tomatoes
sliced sweet onion
1 T olive oil
juice of 1/2 a lime
corn
oregano
cinnamon
cilantro
cayenne

Roast corn with cayenne and cilantro.

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

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

chop cilantro for topping.

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

recipe from: Jack Kling

Swiss Chard Pizza

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

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

Prepare pizza dough

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

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

recipe from: Food For Thought Podcast (Compassionate Cooks)

Dosas

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

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


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

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

recipe from: The Gluten-Free Vegan

Spinach Dal

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

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

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

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

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

recipe from: The Gluten-Free Vegan

Curried Eggplant Garbanzo Bean Burgers

I love this recipe! I served it with home-made sweet potato fries and ketchup. The Vegan Gourmet suggests serving with mango chutney.

Ingredients:
1 large eggplant
2 teaspoons raw sesame seeds
1 tablespoon plus 1/2 teaspoon olive oil
1/4 cup minced onion
2 tablespoons minced celery
2 tablespoons minced parsley
2 cloves minced garlic
2 teaspoons curry powder
1 cup freshly cooked or canned garbanzo beans, drained
1 1/4 cups coarse dry bread crumbs (gluten-free)
1 1/2 teaspoons soy sauce
1 teaspoon grated or minced lemon peel
pinch cayenne

Preheat the oven to 375 F. Cut the eggplant crosswise into 1/2 inch slices. Place the slices on a steamer rack in a large saucepan over 2 inches of water. Cover, turn heat to medium-high, and steam 5-10 minutes, until the eggplant is quite soft.

Meanwhile toast sesame seeds and set aside.

Heat olive oil in a pan over medium heat. Add onion, celery, parsley, garlic, and curry powder and sauté for 5 minutes. Remove the pan from the heat and immediately add 2 tablespoons water. Stir around quickly and set aside.

When eggplant is done, combine it with the garbanzo beans in a food processor. Pulse a few times to create a fairly coarse puree. Place in a bowl and add the sauteed vegetables, bread crumbs, sesame seeds, soy sauce, lemon peel, and cayenne. Stir until mixture is thick and well combined.

Oil baking sheet. Form mixture into even-sized patties. If you are not serving 8 burgers, uncooked patties can be frozen between layers of waxed paper, simply defrost before cooking. Place the patties on the oiled baking sheet and bake 30-35 minutes, until lightly browned on top.

recipe from: The Vegan Gourmet

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.

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.

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

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

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

Chili Casserole Diner

Another very tasty meal from The Voluptuous Vegan, a cookbook well worth buying!

Menu:
Spaghetti Squash with Sofrito
Chili and Corn-Biscuit Casserole
Guacasalsa
Garlic-Braised Broccoli

Cook's Notes:
Soak the beans for the chili
Up to a day in advance: Cook the beans and make the chili. Bake the spaghetti squash and scoop out the flesh
Mix together the biscuit, layer the casserole, and place in the oven to bake
Make the guacasalsa
Sauté the spaghetti squash
Cook the broccoli right before serving
To serve, place a portion of chili casserole in the middle of the plate. Or place an individual ramekin in the middle of each plate. Top with a dollop of the guacasalsa. Serve on either side a little mound of spaghetti squash and a stalk of broccoli.

Spaghetti Squash with Sofrito

Ingredients:

1 1/2 lbs spaghetti squash (1/2 large or 1 small)
1/2 large red bell pepper, stem, seeds, and membrane removed
2 tablespoons extra-virgin olive oil
1 tablespoon achiote seeds (optional)
1/2 lb plum tomatoes (3 or 4), roughly chopped
1 garlic clove, minced
salt and freshly ground black pepper
2 scallions, thinly sliced on the diagonal

Preheat the oven to 375˚F. Cut the squash in half lengthwise and place the two halves on an oiled baking sheet and bake for 50-60 minutes or until the squash is tender when pricked with a fork. Remove the squash and discard the seeds. Use a fork to scrape the flesh from the squash (it comes out in strands). Put in a bowl and set aside.

Slice the red pepper into thin lengthwise strips and then cut the strips into 1-inch pieces.

Combine the oil and achiote seeds in a small skillet and heat gently over low heat. As soon as the oil is warm and infused with orange color, pour it through a strainer. Discard the seeds. Return the oil to the skillet add the tomatoes, peppers, and garlic, and sauté over medium heat for 5-7 minutes, or until the tomatoes are broken up and the peppers are softened. Add the spaghetti squash and cook for another 5 minutes, stirring occasionally, until warmed through and stewed together. Add salt and pepper. Stir in the scallions.

Chili and Corn-Biscuit Casserole

chili ingredients:
3/4 cup anasazi beans, soaked, or 1 14 ounce can
3/4 cup pinto beans, soaked, or 1 15 ounce can
salt
1 tablespoon extra-virgin olive oil
2 onions, cut into fine dice (2 cups)
3 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 chipotle chile
1 pasilla chile
1 ancho or jaujillo chile
1/2 cup sun-dried tomatoes
1 15 ounce can of black beans, drained
1 tablespoon mirin or dry sherry
1 tablespoon fresh lemon juice

Cover the beans with 7 cups water and simmer, partially covered, for about 1 hour or until the beans are softened. Add salt to taste. (Alternatively, put the beans in a pressure cooker with 4 cups water. Bring to a boil, covered, then lock on the lid and pressure-cook for 6 minutes. Let the pressure come down naturally. Remove the lid and salt the beans). For canned beans, drain the liquid and add to a pot covered 1 1/2 cups water. Don't add more salt at this stage, since canned beans are already salted.

Warm the olive oil in a medium skillet. Add the onions and cook over medium-low heat for 10 minutes. Add the garlic, cumin, and oregano and cook 5 minutes more.

Cut off the stems of the dried chiles and shake out the seeds. Place the chiles and sun-dried tomatoes together in a bowl. Cover with boiling water and let soak for 15 minutes, until soft. Drain, reserving the soaking liquid. Put the sundried tomatoes in the blender with the chiles and 1/4 cup of the soaking liquid and blend until smooth.

Place the black beans in a food processor fitted with a metal blade and process until ground. Transfer the ground beans to a skillet with the chile-tomato purée and cook for 5 minutes stirring constantly.

Add the contents of the skillet to the bean pot. Add the mirin and lemon juice to the pot and simmer for 15 to 20 minutes uncovered, to evaporate any excess liquid and allow the chili to thicken. (if you are using canned beans, add the salt now). Stir from time to time to prevent the chile from sticking. Adjust salt to taste.

corn biscuit ingredients:
1 cup all-purpose gluten free flour
1 cup cornmeal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon chile powder, preferably New Mexican
1/4 cup apple cider vinegar
1/2 cup rice milk
6 tablespoons canola oil
1/4 cup water
1/2 cup tortilla chips, crushed

Preheat the oven to 350˚ F. Oil a deep 7x9 inch baking dish.

In a medium bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, and chile powder. In another medium bowl, mix the vinegar, rice milk, oil, and water. Whisk together until thoroughly blended and emulsified. (You can use a blender for this). Add the wet ingredients to the dry ingredients and mix together with a spatula just until the ingredients are fully moist; do not overmix.

Spread a thin layer of batter on the bottom of the baking dish. Spoon the chili on top and finish with the rest of the batter. With a spatula (a small metal offset spatula works best here). Smooth the batter evenly. Sprinkle with the crushed tortilla chips.

Bake for 45 minutes, or until the casserole is cooked through, and a toothpick inserted in the biscuit comes out clean. Let the casserole stand for 5 minutes before cutting it into squares to serve.

Guacasalsa

Ingredients:
2 scallions, thinly sliced on the diagonal (1/4 cup)
1 jalapeño, stem and seeds removed, minced
1 medium cucumber cut into 1/4-inch cubes (1 cup)
1/2 cup minced red onion
2 garlic cloves, minced
1/2 cup chopped fresh cilantro
2 ripe avocados (or 3 or 4;)
2 tablespoons fresh lime juice
salt

Combine ingredients in bowl and mash up avocados until you have a nice guacamole (the original recipe calls for chopped avocados not mashed ones, but I much prefer mashed).

Garlic-Braised Broccoli


Ingredients:
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 lb broccoli, cut into florets

Warm the oil and garlic in a medium skillet over medium heat until the oil is shimmering and the garlic barely starts to color. Add the broccoli and stir for a minute or two until it is heated through.

Add 1/4 cup water to the skillet. Cover the skillet and cook for about 2 minutes, until the broccoli is crisp-tender and bright green. Sprinkle with salt.

recipe adapted from: The Voluptuous Vegan

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.

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

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