1 cup uncooked quinoa 2 cups water 1/2 tsp salt 4 ears fresh corn (or 2 cups frozen corn) 1/4 cup plus 1 Tbls canola oil, divided 1 cup chopped green onions, divided 1 tsp coarse salt 1 cup quartered grape tomatoes 1 cup canned black beans, rinsed and drained 1/4 tsp grated lime peel Juice of 1 lime (about 2 Tbls) 1/4 tsp ground cumin 1/4 tsp black pepper
1. Place quinoa in fine-mesh strainer; rinse well under cold running water. Transfer to medium saucepan; add water and 1/2 tsp salt. Bring to a boil over high heat. Reduce heat; cover and simmer 15 to 18 min or until water is absorbed and quinoa is tender. Transfer quinoa to large bowl.
2. Meanwhile, remove husks and silk from corn; cut kernels off cobs. Heat 1/4 cup oil in large skillet over medium-high heat. Add corn; cook 10 to 12 min or until tender and light brown, stirring occasionally. Stir in 2/3 cup green onions and coarse salt; cook and stir 2 min. Add corn to quinoa. Gently stir in tomatoes and beans.
3. Combine lime peel, lime juice, sugar, cumin and pepper in small bowl. Whisk in remaining 1 Tbls oil until blended. Pour over quinoa mixture; toss lightly to coat. Sprinkle with remaining 1/3 cup green onions. Serve warm or chilled.
1/2 pkg (about 9 0z) uncooked udon noodles, OR 4 oz uncooked whole wheat spaghetti 1 Tbls quality cooking oil 2 cups snow peas, cut into bite-size pieces 1 cup shredded carrots 1/4 cup hot water 1/4 cup peanut butter 1/4 cup chopped green onions 2 to 4 Tbls hot chili sauce with garlic 1 Tbls soy sauce 1/4 cup dry-roasted peanuts
1. Cook noodles according to package directions. Drain; keep warm.
2. Heat oil in large skillet or wok over medium high heat. Add snow peas and carrots; stir fry 2 minutes. Remove from heat.
3. Add water, peanut butter, green onions, chili sauce and soy sauce to skillet; mix well. Stir in noodles; toss well to coat. Sprinkle with peanuts. Serve warm.
3 ½ c gluten free flour blend (I typically use Bob's Red Mill all purpose but if you have a favorite blend you can use it) ½ tsp xanthan gum 2 c Palm nectar sugar 1/2 c Turbinado sugar (or can use all Palm sugar) 2 tsp cinnamon 2 tsp nutmeg 1 ½ tsp salt 2 tsp baking soda 1 c canola oil (or olive oil) 2/3 c water 1 can/box (15oz) organic pumpkin puree 1 banana smashed good 3 Tbls unflavored gelatin mix (mix 1 envelope of Knox gelatin with 1 cup boiling water and dissolve) 1 bag Enjoy Life brand mini chocolate chips (can omit or use another choco chip)
Preheat oven to 350. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt and baking soda in a large bowl. In a separate bowl, combine oil, water, pumpkin, banana, gelatin mix. Combine dry and wet mix.
Add paper liners to muffin tin, fill approx 2/3 full and bake for 40 minutes or until toothpick comes out clean. Cool before wrapping and storing in freezer.
1 c GF certified rolled oats 1/2 c sesame seeds 1/2 c unsweetened shredded coconut 1/2 c hazelnuts *1/2 c dried blueberries *1/2 c dried pitted dates 1/2 c raw almonds, crushed 1/2 c pumpkin seeds 3/4 c tahini 3/4 c local honey **1/2 c almond flour
Place everything but tahini, honey and almond flour in a food processor and pulse to desired chunkiness. Transfer to a large mixing bowl.
Measure out and slightly melt the honey. Then stir in the tahini until well combined. Pour mixture over dry ingredients in the mixing bowl and mix with a wooden spoon until well incorporated. **If mixture seems too wet, add a little almond flour at a time if needed.
Press mixture into an 9x13 baking dish and either chill for 1-2 hours before serving or bake at 350 until edges are golden brown and warmed through (serve coconut milk vanilla ice cream on top for a treat).
*You can use any combonation of dried fruit your family will like, just try to find fruits that aren't sweetened. Also, I've added cinnamon before too which was really good if I chose to bake the pan vs. serving it chilled.
1 LB cooked chicken, shredded (or one rotisserie) 2 LB fresh broccoli, chopped and steamed 4 Tbls of butter substitute 4 Tbls sweet sorghum flour 1 tsp salt 1/2 tsp pepper 1 1/2 tsp dried mustard 2 1/2 tsp curry powder 3 c hemp milk 2 Tbls lemon juice plus more 2 Tbls vegan mayo small handful Daiya cheese (optional) 1 c buttered GF corn flakes, crushed for topping
Preheat oven to 350.
Melt the butter in a saucepan. Whisk in flour, salt, pepper, curry and mustard and cook 2-3 minutes or until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the cheese, if using, and mayo. Once cheese is melted, add 2 Tbls lemon juice. Taste test for spices and lemon juice (need more curry, more mustard, lemon juice etc...). The sauce is good when it tastes very salty and sweet at the same time (trust me, the sauce tastes gross, but turns out amazing!).
Layer your chicken and broccoli in a 9x13 pan and pour 3/4th of the sauce mixture over it. Spread with spoon to cover properly. Top with buttered corn flakes. Bake uncovered for about 35 minutes or until bubbly.
1 Tbls dairy free margarine 1/4-1/2 c chopped mushrooms (depending on likeness) 1 Tbls minced onions 3 Tbls dairy free margarine 3 Tbls GF all purpose flour 1/2 tsp salt 1/2 tsp pepper 1 1/4 c hemp milk, heated
Melt 1 Tbls margarine and sauté veggies lightly. Remove from pan. In same pan, melt 3 Tbls margarine and whisk in flour and seasonings. Cook for about one minute, stirring frequently. Slowly add heated milk, whisking at same time to prevent clumps. Add veggies back in and cook until thickened, stirring constanty.
For use in casseroles or noodle dishes calling for condensed soup.
1 c mayonnaise (Veganaise or Spectrum soy free version) 1/2 tsp onion powder 1/4 tsp garlic powder 1/2 tsp dill 1 heaping tsp chopped fresh chives 2-4 tsp lemon juice pinch of salt 1-2 tsp water (depending on desired consistency)
Stir everything together (excluding extra water at first) and taste test. Leave thick to use as a dip for veggies or add water to thin it out and pour on top of salads.
(Vegan side dish we enjoy)
ReplyDeleteQUINOA AND ROASTED CORN
1 cup uncooked quinoa
2 cups water
1/2 tsp salt
4 ears fresh corn (or 2 cups frozen corn)
1/4 cup plus 1 Tbls canola oil, divided
1 cup chopped green onions, divided
1 tsp coarse salt
1 cup quartered grape tomatoes
1 cup canned black beans, rinsed and drained
1/4 tsp grated lime peel
Juice of 1 lime (about 2 Tbls)
1/4 tsp ground cumin
1/4 tsp black pepper
1. Place quinoa in fine-mesh strainer; rinse well under cold running water. Transfer to medium saucepan; add water and 1/2 tsp salt. Bring to a boil over high heat. Reduce heat; cover and simmer 15 to 18 min or until water is absorbed and quinoa is tender. Transfer quinoa to large bowl.
2. Meanwhile, remove husks and silk from corn; cut kernels off cobs. Heat 1/4 cup oil in large skillet over medium-high heat. Add corn; cook 10 to 12 min or until tender and light brown, stirring occasionally. Stir in 2/3 cup green onions and coarse salt; cook and stir 2 min. Add corn to quinoa. Gently stir in tomatoes and beans.
3. Combine lime peel, lime juice, sugar, cumin and pepper in small bowl. Whisk in remaining 1 Tbls oil until blended. Pour over quinoa mixture; toss lightly to coat. Sprinkle with remaining 1/3 cup green onions. Serve warm or chilled.
Makes 6-8 servings
VEGETARIAN ASIAN NOODLES WITH PEANUT SAUCE
ReplyDelete1/2 pkg (about 9 0z) uncooked udon noodles, OR 4 oz uncooked whole wheat spaghetti
1 Tbls quality cooking oil
2 cups snow peas, cut into bite-size pieces
1 cup shredded carrots
1/4 cup hot water
1/4 cup peanut butter
1/4 cup chopped green onions
2 to 4 Tbls hot chili sauce with garlic
1 Tbls soy sauce
1/4 cup dry-roasted peanuts
1. Cook noodles according to package directions. Drain; keep warm.
2. Heat oil in large skillet or wok over medium high heat. Add snow peas and carrots; stir fry 2 minutes. Remove from heat.
3. Add water, peanut butter, green onions, chili sauce and soy sauce to skillet; mix well. Stir in noodles; toss well to coat. Sprinkle with peanuts. Serve warm.
Makes 4 servings
PUMPKIN CHOCOLATE CHIP MUFFINS (GFCFSFEF)
ReplyDelete3 ½ c gluten free flour blend (I typically use Bob's Red Mill all purpose but if you have a favorite blend you can use it)
½ tsp xanthan gum
2 c Palm nectar sugar
1/2 c Turbinado sugar (or can use all Palm sugar)
2 tsp cinnamon
2 tsp nutmeg
1 ½ tsp salt
2 tsp baking soda
1 c canola oil (or olive oil)
2/3 c water
1 can/box (15oz) organic pumpkin puree
1 banana smashed good
3 Tbls unflavored gelatin mix (mix 1 envelope of Knox gelatin with 1 cup boiling water and dissolve)
1 bag Enjoy Life brand mini chocolate chips (can omit or use another choco chip)
Preheat oven to 350. Combine flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt and baking soda in a large bowl. In a separate bowl, combine oil, water, pumpkin, banana, gelatin mix. Combine dry and wet mix.
Add paper liners to muffin tin, fill approx 2/3 full and bake for 40 minutes or until toothpick comes out clean. Cool before wrapping and storing in freezer.
Yields 18-24 muffins.
GRANOLA BARS (GFCFSFEF)
ReplyDelete1 c GF certified rolled oats
1/2 c sesame seeds
1/2 c unsweetened shredded coconut
1/2 c hazelnuts
*1/2 c dried blueberries
*1/2 c dried pitted dates
1/2 c raw almonds, crushed
1/2 c pumpkin seeds
3/4 c tahini
3/4 c local honey
**1/2 c almond flour
Place everything but tahini, honey and almond flour in a food processor and pulse to desired chunkiness. Transfer to a large mixing bowl.
Measure out and slightly melt the honey. Then stir in the tahini until well combined. Pour mixture over dry ingredients in the mixing bowl and mix with a wooden spoon until well incorporated. **If mixture seems too wet, add a little almond flour at a time if needed.
Press mixture into an 9x13 baking dish and either chill for 1-2 hours before serving or bake at 350 until edges are golden brown and warmed through (serve coconut milk vanilla ice cream on top for a treat).
*You can use any combonation of dried fruit your family will like, just try to find fruits that aren't sweetened. Also, I've added cinnamon before too which was really good if I chose to bake the pan vs. serving it chilled.
These store in the fridge for up to 10 days.
CHICKEN BROCCOLI "CHEESE" CASSEROLE (GFCFEFSF)
ReplyDelete1 LB cooked chicken, shredded (or one rotisserie)
2 LB fresh broccoli, chopped and steamed
4 Tbls of butter substitute
4 Tbls sweet sorghum flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp dried mustard
2 1/2 tsp curry powder
3 c hemp milk
2 Tbls lemon juice plus more
2 Tbls vegan mayo
small handful Daiya cheese (optional)
1 c buttered GF corn flakes, crushed for topping
Preheat oven to 350.
Melt the butter in a saucepan. Whisk in flour, salt, pepper, curry and mustard and cook 2-3 minutes or until bubbly and foamy. Slowly whisk in the milk and cook until thickened. Stir in the cheese, if using, and mayo. Once cheese is melted, add 2 Tbls lemon juice. Taste test for spices and lemon juice (need more curry, more mustard, lemon juice etc...). The sauce is good when it tastes very salty and sweet at the same time (trust me, the sauce tastes gross, but turns out amazing!).
Layer your chicken and broccoli in a 9x13 pan and pour 3/4th of the sauce mixture over it. Spread with spoon to cover properly. Top with buttered corn flakes. Bake uncovered for about 35 minutes or until bubbly.
Freeze remaining 1/4th mixture for next time.
CREAM OF MUSHROOM SOUP SUBSTITUTE (GFCFEFSF)
ReplyDeleteYield: 1 cup
1 Tbls dairy free margarine
1/4-1/2 c chopped mushrooms (depending on likeness)
1 Tbls minced onions
3 Tbls dairy free margarine
3 Tbls GF all purpose flour
1/2 tsp salt
1/2 tsp pepper
1 1/4 c hemp milk, heated
Melt 1 Tbls margarine and sauté veggies lightly. Remove from pan. In same pan, melt 3 Tbls margarine and whisk in flour and seasonings. Cook for about one minute, stirring frequently. Slowly add heated milk, whisking at same time to prevent clumps. Add veggies back in and cook until thickened, stirring constanty.
For use in casseroles or noodle dishes calling for condensed soup.
GABE'S FAVORITE RANCH DRESSING (GFCFSFEF)
ReplyDelete1 c mayonnaise (Veganaise or Spectrum soy free version)
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp dill
1 heaping tsp chopped fresh chives
2-4 tsp lemon juice
pinch of salt
1-2 tsp water (depending on desired consistency)
Stir everything together (excluding extra water at first) and taste test. Leave thick to use as a dip for veggies or add water to thin it out and pour on top of salads.
HEATHER'S MEATBALLS (GFCFSFEF)
ReplyDelete2 lb. ground lamb (or half beef half lamb)
2/3 c potato flakes (or dry bread crumbs)
1/2 c Hemp milk
2 Tbls coconut aminos
2 1/4 Tbls parsley
1 tsp salt
1/2 tsp ground pepper
1/2 tsp onion salt (or 1 tsp onion powder)
1/2 tsp basil
1/2 tsp oregano
6 Tbls galatin mix (1 packet Knox dissolved in 1 cup boiling water)
Preheat oven to 400 degrees.
Combine all ingredients and roll into 1 1/2 inch balls and place on parchment lined baking sheets.
Bake for 15-20 minutes (depending on size of balls). Remove from oven and allow to rest on pan for 10 minutes before serving or freezing.