Popcorn

This recipe is almost too simple to write. Turmeric is a wonderful spice, and so healthy for you, so feel good about eating this tasty snack.

pop pop corn
add olive oil and salt
add liberal amounts of turmeric

enjoy.

Batter-Fried Cauliflower Pakoras

Prep. Time: 15 minutes
Makes 1 serving.

I made these with broccoli and eggplant - both of which tasted amazing, and I'm about to make some more with the eggplant tonight. My friend says these should be re-named to Broccoli Fried Donuts, you decide.

The recipe suggests serving with hot tea, and ketchup or chutney for dipping.

Ingredients:
about 2 cups of cauliflower florets (or other veggies) sliced into cross sections no more than 1/2 inch thick.

Batter:
1/2 cup all purpose GF flour
1 tsp curry powder
1/2 tsp salt
1/2 tsp baking powder
1/3 cup water
Canola (or other) oil for frying

In a large bowl, combine the flour, curry powder, salt, baking powder, and water to make a smooth, thick batter. It should not be runny. If necessary, add more water 1 to 2 tablespoons at a time. Mix well.

Warm 1/2 inch of oil in a medium skillet on medium heat. The oil is ready for frying when a drop of batter quickly crisps. Coat the cauliflower slices in the batter, and carefully place them in the pan to avoid splashing the hot oil. Don't crowd the pan. Cook until golden on both sides, turning once, for 2 to 3 minutes on each side. Transfer to a paper towel to drain. Serve as soon as possible.

recipe from: Student's Go Vegan Cookbook

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

Vegetable Fritters

Another winner from The Gluten-Free Vegan, this recipe goes over great with non-vegans and vegans alike. This recipe makes only a few of these fritters, I generally double or triple the recipe when I make it in order to have enough to feed everyone (and have a few leftovers).

Ingredients:
2/3 cup garbanzo bean flour
5 tablespoons water
1/4 tsp ground cumin
1/4 tsp cayenne (optional)
1/4 tsp ground turmeric
2 tablespoons chopped fresh cilantro
1/2 cup peeled and grated yam
1/2 cup finely chopped onion
2 cloves garlic, chopped
1-3 tablespoons grapeseed or canola oil
1/2 tsp salt (test this, I find these need a LOT more salt)
1/4 tsp freshly ground pepper (or to taste)

In a large bowl, combine the garbanzo bean flour, water, cumin, cayenne, turmeric, and cilantro; with your hands, mix together until very well blended. Add the yam, onion, and garlic, and mix well.

Heat a large skillet over medium-high heat (closer to high than to medium) and pour in 1-2 tablespoons of the oil. When it is hot, scoop about 2 tablespoons of the mixture into your hands and form a ball. Carefully place the ball into the skillet and flatten it to form a patty. Add more balls and flatten them, until the skillet is full. Fry on each side until they are crispy, 6-8 minutes, then carefully flip over and fry on the other side. Remove from the skillet with a slotted spatula and place on a platter. Repeat with any remaining mixture. Season to taste with salt and pepper.

recipe from: The Gluten-Free Vegan

Granola

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

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

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

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

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

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

recipe from: The Gluten-Free Vegan

Roasted Yam Dip

Makes about 2 cups.

Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish

Preheat oven to 400. Place rack in center of oven.

Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.

When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.

recipe adapted from: Delicious Living July 2008

Kale Krisps

Serves 8

3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces

Preheat oven to 350 F and place rack in center of the oven.

Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.

recipe from: Delicious Living July 2008

Tortilla Chips

I actually prefer these made with brown rice tortilla chips, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!

Ingredients:

2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning


Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.

When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.

recipe from: http://www.chow.com/recipes/11346

Agave Popcorn Balls

makes 16-20

6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt

Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.

When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.

recipe from: Delicious Living July 2008

"Meat" Balls

makes 18-24 meatballs

Ingredients:
2 tablespoons oil
1/2 cup diced peppers
1/2 cup diced onions
1 teaspoon garlic
2 cups finely chopped mushrooms (portabello, shitaki or cremini)
1/4-1/2 teaspoon salt
1 cup cooked sweet potato, mashed with a fork
1 cup cooked potato or yucca, mashed with a fork
1/3 cup chopped sundried tomatoes
2 tablespoons flax or rice bran or oat fiber
1/2 cup dried gluten-free bread crumbs
fresh ground black pepper
1-2 teaspoons Italian herbs

Preheat the oven to 375.

Heat 1 tablespoon oil in a skillet. Sauté peppers, onions and garlic until onions are translucent. Remove to a bowl.

Heat remaining oil in the skillet and add mushrooms. Sprinkle with a little salt. Sauté mushrooms, stirring occasionally until they release their juices and begin to stick to the skillet.

Put mushrooms into a bowl with cooked pepper mixture. Add sweet potato, potato or yucca and remaining ingredients. Mix together. Taste for seasoning.

Shape mixture into balls. Roll balls in oil and place on a baking pan. Bake in oven for 20 min.

note: For best texture, use baked (not boiled or microwaved) potato and sweet potato.

recipe from: Living Without Summer 2007

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

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

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!

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