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Archive for the ‘vegan’ Category

Quinoa Stuffed Acorn Squash

Fall is almost here! I love this time of year when we still have warm days but the evenings are so comfortable. It’s perfect weather for taking a relaxing walk. I always start wanting squash at the first sign of cooler weather and this acorn squash recipe is one my favorites. I usually don’t need anything else to eat when I eat this because it is so filling. When I made it this time, I didn’t have regular white quinoa so I used the inca red quinoa. I found that the red quinoa didn’t cook up as fast or get as soft as regular quinoa. I would recommend using the white quinoa if you have it or you can use millet in place of the quinoa. I used to make this with millet until I discovered that millet hurt my stomach:( This recipe is very soothing and a little on the sweet side. I used to add some brown sugar, but decided not to do that this time and it was just as good. The key is to cook the quinoa or millet in unsweetened apple juice. I tried cooking it in water one time and it was not very good. Anyway, I hope you enjoy this fall recipe!

Ingredients:

2 med. acorn squash

1 cup quinoa or millet

2 cups unsweetened apple juice

1 cup water(I had to use extra liquid because the quinoa would not seem to get soft–if you are using millet or white quinoa you may not need the water)

1/2 cup walnut pieces(or more)

1/2 cup dried cranberries(or more)

2 TBS. brown sugar(optional)

Directions:

To make the squash easier to cut in half, microwave for about 4-5 minutes while it is still whole. Carefully cut squash in half. Place each half in microwave safe dish with cut side facing down. Place one inch of water in dish. Microwave for about 7-8 minutes or until inside of squash is soft. While squash is cooking, cook quinoa or millet in apple juice until tender and liquid is absorbed. If needed, you can add some water if the quinoa doesn’t seem to be getting soft and cook a little longer. My red quinoa took longer than it should have. When squash is done, set aside and let cool enough to handle. When cool enough, scrape out the fleshy part of the squash into large mixing bowl. Be careful not to tear the squash shell if you want to serve in the shell. When quinoa or millet is done, place 1-1/2 cups into mixing bowl with the squash. I had extra quinoa and just saved it for something else. Add walnuts, cranberries, and brown sugar if using. Mix everything together. Spoon filling into squash shells and serve. Makes four servings.

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This is probably my favorite soup of all time! Fortunately, it also one of my daughters favorites. In fact, I think everyone except my oldest son really likes it. My oldest son doesn’t even like mashed potatoes! Oh well, he likes a lot of other things:) Anyway, I love the creaminess of this soup. It is definitely a very soothing comfort food for me. Although it is creamy, it contains no dairy. The recipe that follows is approximate amounts as I don’t use a recipe. This soup would be almost impossible to mess up. I had some leeks in the fridge that really needed to be used and I also had some parsnips that I wanted to throw in. I have never put parsnips before, but it was very tasty! I went to a really neat family owned farm today and got lots of fresh produce including the parsnips used in this recipe. Pretty soon it will be getting much cooler out and this soup will be a regular in our menu.

Ingredients:

3 leeks

about 5-6 med/small potatoes

2-3 small parsnips

2-3 carrots

4 cups GF vegetable broth

4-5 cups water

about 1 tsp. thyme

1 tsp. salt

pepper to taste

Wash and slice leeks, parsnips, and carrots. Peel and cut up potatoes. Add broth and water. Add thyme(and any other seasonings you may like). Let vegetables cook on med. heat until tender. Place vegetables in blender a little at a time and puree until smooth. Put back into pot and add 1 tsp. salt and pepper to taste. Serve with a dollop of sour cream(I used tofutti). Enjoy! Great with a salad!

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This recipe caught my eye as I was looking through my new Vegetarian Times magazine. The patties looked so yummy I just had to give them a try. I had seen Falafel recipes in Mediterranean cookbooks before but didn’t really know what it was. I still am not sure how to pronounce it:) Falafel is a popular Mediterranean dish, especially in Israel. From what I read on the Internet, it is pretty healthy as well as tasty. So, I gave it a try and was very pleased! This recipe was super easy to make because you blend most of it in a food processor or blender. It called for very little flour which made it very convenient to convert to gluten free. My daughter thought the patties were cute which gave her a little motivation to try them. She likes hummus, so that also helped. I had these last night with a salad and then again for lunch today with sauteed eggplant, zucchini, and onions. The recipe called for a Yogurt Sauce that I chose not to make but I will post the recipe anyway. My family probably wouldn’t eat the sauce so I didn’t bother making it. Overall, this new dish was a success with the family. They ate it without complaining:) I doubled the original recipe and ended up with 12 patties. I will show the amounts I used.

Falafel:
2-15oz. cans chickpeas, drained and rinsed
6 Tbs. tahini
2 large eggs
1 Tbs. lemon zest(I used less than called for)
3 tsp. cumin
3 cloves garlic-pressed
2 tsp. lemon juice
2 tsp. coriander
1 tsp. chili powder
1/2 tsp. salt
1/2 c. sorghum flour
4 Tbs. chopped onion(I probably used more)
4 Tbs. chopped parsley
1 tsp. baking powder
olive oil for frying

Yogurt Sauce:
2 cups plain nonfat yogurt
3 Tbs. chopped cilantro
2 Tbs. lemon juice
2 Tbs. lemon zest
1 Tbs. cumin

To make Falafel: pulse chickpeas, tahini, egg, lemon zest, cumin, garlic, lemon juice, coriander, chili powder and salt in blender or food processor until mostly smooth but still a little chunky. Place in large mixing bowl and add flour, onion, parsley, and baking powder. Shape 1/4 cup of mixture into 1-inch thick patties. Place enough olive oil in large skillet to have about 1/4-inch deep(I used less oil). Place patties in heated skillet making sure they don’t touch. Let cook until brown and then flip and cook the other side. When brown, place on a platter lined with a paper towel.

To make Sauce:
Combine all ingredients in serving bowl and season with salt and pepper. Serve with Falafel.

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My menu for the week has been pretty useless! I got really sick the very day I posted it and wasn’t able to cook or eat anything on the menu. My family basically had to fend for themselves. Thankfully I am feeling better now and was finally able to get back in the kitchen. It’s amazing how much I missed being able to cook. I watched ‘Ratatouille’ while I was sick which made me want to cook even more. Ratatouille is going to be on my menu for next week:) I am also looking forward to making a cake but haven’t gotten around to that yet. I lost several pounds, so I think a cake is in order! I am supposed to be gaining, not losing! So anyway, I have had this Creamed Spinach Sauce on my menu for the last two weeks and just now got around to making it. It was SO good. It was nice to have real food today and not just rice and bananas. My husband ate some of this and said it was good. He is not too big into healthy food so I was curious to see what he would think. It was a success:) I found the original recipe for this in my Low-Fat Vegetarian cookbook. I changed it to make it GF and dairy free. Here’s what I did:

3-4 cloves of garlic(pressed)
1 Tbs. olive oil
1/4 sorghum flour
2 cups light plain soy milk
1 cup tofutti sour cream
5oz. fresh spinach(chopped)
2 tsp. dried basil
1/4 tsp. nutmeg
1/2 tsp. salt

Place olive oil and garlic in saucepan and let cook for about 2 minutes. Add one cup of the soy milk and then the flour. Let heat some and mix to make sure flour dissolves. Add rest of soy milk and the sour cream. Bring to a slow boil stirring constantly. After it boils for a couple of minutes, you can turn the heat down some. I watched it pretty much the whole time and kept stirring until it began to thicken. Add the basil, nutmeg, salt, and spinach. Continue stirring until it is the consistency that you want. It will thicken some as it cools though. Cook gluten free pasta as directed. Serve sauce immediately over pasta. Enjoy!

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A good friend of mine gave me this recipe for Black Bean Burgers and I am just now getting around to sharing it. Before I had this recipe, I was buying gluten free veggie burgers(Sunshine Burgers). It was so nice to have something in the freezer that I could make quick and easy. I have stopped buying veggie burgers since getting this recipe. I make the black bean burgers and put them in the freezer for a super fast dinner or lunch. The best thing about these burgers of course is the taste. They are also easy to put on a grill without them falling apart. My husband has been grilling quiet a bit for himself and my kids. Since I am not a meat eater, it is very convenient to have something he can put on the grill for me:) When I freeze these I put a piece of parchment paper between each burger so they won’t get stuck together. This recipe makes about 8 burgers which is nice because they last me a while. Enjoy!

1 lg. onion

4 cloves garlic(pressed)

1 Tbs. olive oil

1 cup carrots(I used shredded then chopped them to have smaller pieces)

1-2 tsp. chili powder ( I used 1Tbs.)

1 tsp. cumin(I used 2) I love chili powder and cumin!

1 can black beans (drained and rinsed)

1 can northern or pinto beans(drained and rinsed)

1-1/2 cups GF oats (I put mine in blender to make it smaller pieces)

2 Tbs. dijon mustard

2 Tbs. wheat free soy sauce

1 Tbs. ketchup

1/4 tsp. pepper

In a large skillet, saute onion and garlic in olive oil for about 2 minutes. Stir in carrots, chili powder, and cumin. Cook for about 2 minutes more or until carrots are tender. Remove from heat and set aside.

In a large bowl, mash beans well. Stir in oats. Add mustard, soy sauce, ketchup, pepper and carrot mixture. Mix well and shape into 3-1/2″ patties. Fry in skillet, grill or bake until heated through. I usually cook mine in a skillet and then freeze. Sometimes I will have one fixed on the grill after it has been frozen. I topped mine with salsa and a little tofutti sour cream the last time I had one. I have also enjoyed them on a GF english muffin.

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I have been craving scones lately. I have not had one in years! I always eye them at the coffee shop and wish I could have one. I have also been enjoying blueberries this week. I have had a very busy week this week but decided to try making oatmeal blueberry scones last night to have for breakfast this morning. This was kind of scary because I have never really been brave enough to bake something without a recipe. I took a leap of faith and hoped for the best. To my great surprise, they turned out really well:) I put blueberry all fruit preserves on one this morning and it was delicious. I think if I changed anything about this recipe I would maybe add a little agave to sweeten them a tad. Other than that, I will leave the rest alone. These are great for breakfast, or a snack with tea and they are vegan!

3/4 cup brown rice flour

1/2 cup sorghum flour

1/2 cup tapioca flour

1-1/2 tsp. guar gum

1 cup certified gluten free oats

1 tsp. baking soda

1/2 tsp salt

3 tsp. Ener-G egg replacer(mixed in 4tbs. warm water)

1 tsp. cinnamon

2 Tbs. vegan butter(melted)

1/4 cup unsweetened applesauce

1 tsp. apple cider vinegar

3/4 cup soymilk

1/2 cup blueberries(or more)

Preheat oven to 400.

Mix all dry ingredients in a mixing bowl. Stir egg replacer into 4 Tbs. warm water. Stir together egg replacer, butter, applesauce, vinegar, and soy milk. Mix until all ingredients are combined. Fold in blueberries. Flour hands and divide dough into two pieces. Pat each half out into a circle about 1/2 inch thick. Cut each circle of patted out dough into 4 pieces. Place triangles on a greased cookie sheet or cover pan with parchment paper. Bake for about 10 minutes. Makes 8 scones.

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When I first went gluten free, bread was something I didn’t eat much of. Store bought bread was okay when I was really craving it, but not like the homemade wheat bread I used to eat. Thanks to bloggers out there I have learned to make good homemade gluten free bread. I have been experimenting with several different types of bread products lately with much delight. So, I ran across this biscuit recipe in my Eating Well magazine and thought I would give it a try. Of course some things had to be changed to make it gluten free but I also made it vegan. Now, I never could make a very good biscuit in my pre-celiac days so I was curious to see how these would turn out. I was pleasantly surprised! They have cornmeal in them but they do not taste like cornbread. They definitely taste more like a biscuit than cornbread. When I took the first bite, I tasted something different than I expected. Then I remembered that I put cheese(veggie shreds) in them and what I was tasting was a subtle but yummy flavor of cheese. I used Pepper Jack flavored soy cheese. The only thing I would like to figure out is how to make them rise a little more. I know gluten free bread products are known for their short stature. These were very tasty and not heavy at all but not very fluffy either. I would love it if anyone could give me some pointers as to how to get these a little fluffier. Please feel free to leave any comments that may help me with this:) Is there a trick to how you handle the dough that makes them fluffy? None the less, they were very tasty and my biscuit loving husband ate them again today.

1/2 cup brown rice flour

1/2 cup sorghum flour

1/2 cup tapioca flour

1/2 cup cornmeal

1 tsp. guar gum

1 Tbs. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/4 tsp. pepper

1/2 cup shredded cheese of your choice

2 Tbs. vegan butter–cut into pieces

3/4 cup tofutti sour cream

1 Tbs. agave nectar

5 Tbs. soy milk (add more if needed)

Preheat oven to 400.

Combine flour, cornmeal, baking powder, baking soda, salt and pepper in a food processor. Pulse a few times to mix. Add cheese and butter and pulse until it looks pebbly. Put this mixture into a mixing bowl. Add sour cream and agave and stir to combine. Add milk a little at a time until dough holds together when mixed. On lightly floured surface, pat dough to about 1/2 inch thick. Cut with biscuit cutter and place on an ungreased baking sheet. Bake until lightly brown, 14-16 minutes. Serve warm. Makes 12 biscuits.

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