Quinoa Curry!

 

Quinoa Curry

According to the website The World's Healthiest foods, 2013 was The year of Quinoa. Research on this grain supports its status as a supergrain, or superfood. It has a rich nutritive value and unlike other grains is a complete protein source. Curry is a blend of spices that provide anti-inflammitory and anti-oxidant benefits. Mix the two together with a few other ingredients and a delicious meal results. 

Recently, a friend of mine brought me dinner (as I recover from an illness, thanks Tiffany!)

So found this recipe by Vegangela

I am going to post her recipe here (it can be found on the link provided to her website as well). I am also going to post some possible variations to cater this recipe to your tastes!

Vegangela's Quinoa Curry Recipe

Ingredients

• 1 cup quinoa, rinsed & drained
• 1 can (400ml) coconut milk
• 1 can (400ml) diced tomatoes
• 3 tbsp curry powder
• 2 tbsp ketchup or tomato paste
• 2 tbsp coconut oil (or other vegetable oil)
• 1 large onion
• 1 clove garlic, minced
• 1 carrot, diced
• 1 can (400g) chickpeas, drained
• 2 large handfuls of chopped spinach or kale
• ½ tsp crushed red chili pepper
• salt and pepper
• cilantro (fresh coriander) (optional)

Instructions

1. In a medium saucepan, mix quinoa, coconut milk, diced tomatoes (with juice), curry powder and ketchup/tomato paste, and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until quinoa is ready, about 15 minutes.
2. While quinoa is cooking: in a frying pan, heat oil over medium heat and stir-fry the garlic and onion until translucent.
3. Add the carrot and saute for a couple minutes.
4. Add the chickpeas and cook for another couple minutes.
5. Add the spinach/kale and cook until wilted, about a minute.
6. Mix the veggies with the quinoa, season with salt, pepper and crushed red chili pepper, and garnish with cilantro before serving.

My Adaptations to this recipe:

I add tamari, about 2 1/2 tablespoons. I also add a second can of lite coconut milk. I add about 1/3 cup of peanut butter to the sauce. I also add a dash or two of cardamom, ginger, cinnamon and cloves. I use 1 1/2 tablespoon of mild yellow curry, 1 tablespoon of medium curry and 1 tablespoon of Cambodian Lemongrass Curry. I add coconut Aminos to sweeten the bitter aftertaste of the curry.  I add diced sweet potato, white potato, cauliflower and sometimes other veggies (such as squash, broccoli, etc.). Finally, I add golden raisins for another sweetness to it and I add cashews (also adds to the texture of the dish). As you can see, this recipe is versatile. Own it to your taste preferences! It will not disappoint!

Variations:

Add:

frozen peas

diced potatoes

diced tofu

chopped cauliflower or broccoli

cashews

#vegangela #curry #quinoa #curryquinoa #quinoacurry #superfoods

#protein

 

Fudge!

Vegan GF Fudge!

I found this base recipe posted by Pauline Hanuis, holistic health and recovery coaching.

1 cup dates ( I chopped them and soaked them stove top on medium-low for about 30 minutes)

1 cup almond (although I think peanut butter or 1/2 of pb and almond butter would also work)

1 cup slightly melted coconut oil ( I used 3/4 cup- but wonder if that last 1/4 would work with almond milk)

2 cups cocoa powder ( I used 1 cup and 1/4 of dark cocoa and 3/4 cup carob powder)

I mixed all ingredients in my blendtec, and for the first time ever my machine started smoking. It seems to working fine today and I talked with the company. Perhaps not adding the last 1/4 of coconut oil was unwise! 

Pour into pan (I used an 8 in round lined with parchment paper) and pat it down. Refrigerate for an hour.

The consistency is incredible close to real fudge! Since dates are the only sweetener, these little morsels of goodness are not overly sweet. If you are use to no to low sugar diet, these will be plenty sweet. If you are just beginning your journey of giving up processed sugar you may find these not sweet enough for your taste. 

Idea variations:

Add your favorite extract, such as almond, orange or vanilla.

Cut up cherries or other fruit pieces and mix in at the end.

Roll into balls and roll in coconut or minced nuts, cocoa powder etc.

#fudge #veganfudge #glutenfree #dates #carob #cocoa

Tips for Cooking Gluten Free and Vegan

 Where to begin with Gluten Free????

Admittedly, some approach food prep and cooking like chemistry. Everything is measured, weighed, and exact...then there are some that have an instinct to cooking.

  I fall into the latter! Many people ask me for recipes, while my husband tells me to write this one down! He has since learned to tell me, remember this one! For the purpose of this blog and to share recipes and hints, I will try to provide measurements. However, never be scared to adjust any recipe!

A basic to understanding baking GF is understanding gluten is like glue- it keeps things together. So without gluten, foods and bake goods tend to crumble more. Many GF commercial products and mixes use or require eggs to compensate for the lack of a binding agent. So what happens with no eggs and no gluten? This is where understanding your flours and starches is beneficial. Tapioca starch or flour, Xantham gum and Guar Gum will help thicken and bind. 

GF FLOURS:

Brown Rice Flour

White Rice Flour

GF Oat Flour

Buckwheat

Quinoa Flour

Garbanzo Flour

Almond Meal Flour

Potato Flour

Amaranth Flour

Tapioca Flour 

Millet Flour

Sorghum Flour

Teff

*Flaxseed mill (also used as an egg replacer)

*Using one type of GF flour ≠ wheat flour. Experiment by mixing two or more flours together. Hint: use tapioca sparingly, otherwise it can result in a chewy consistency.

Many prepared gluten free flour mixes have already mixed flours, but these can be pricey. Milling your own flours can be easy if you have a high quality blender such as a Blendtec® or Vitamix®

Enchilada Casserole

 

This is a quick fix, easy to find in the pantry and tasty! It is easily adjusted to your tastes by adding a variety of peppers, corn, or other veggies. Homemade salsa and guacamole are also great additions!

UPDATE!!!!!!!!!!!!!!Gluten: What is it? Is Gluten Sensitivity a REAL CONDITION???

Gluten: What is it?

With the growing popularity of being gluten-free, the question still remains to many inquiring minds, what exactly is gluten? 

Comedian Jimmy Kimmel took this question to the streets of California, and well, the results are a wee bit embarrassing:

The Question: What is Gluten?

What Gluten is:

Since inquiring minds want to know, gluten is actually made of two proteins found in wheat (and rye and barley). According to the Live Science website (and numerous other sources), the two proteins are " gliadin (a prolamin protein) and glutenin (a glutelin protein)". These proteins are found in the endosperm which is found in the seeds used in grinding to make flour.

Why should it be avoided?

Many people eat/drink gluten products with no side effects. For some of us, this is not the case. Most will fall into one of three categories:

Celiac Disease: An autoimmune disorder that effects the small intestines. Gluten triggers a response resulting in inflammation, malabsorption of nutrients, and a whole array of intestinal complications. (for more click to go the Mayo Clinic's site on Celiac's)

Gluten Allergy: A true allergic reaction can effect the skin, respiration and intestines, just as with a nut or shell fish allergy.

Non-celiac Gluten Sensitivity: The symptoms mimic celiac's, but there is no damage to the intestines. 

***UPDATE TO NON-CELIAC SENSITIVITY

Ok, I am not going to really offer an opinion about this, other than I am unsure if GMO and NON-GMO Gluten products were tested. Also, despite what researchers, doctors or whoever is the expert, remember if someone feels better without gluten, then they don't need a label to be in-tune to their bodies and it feels after eating certain foods or identifying trigger foods.

Link to New Research about Gluten Sensitivity

 

Other reasons: Some people (like the girl in the video) thinks that gluten is responsible for making one fat. Nevermind the greasy double cheese burger that lies within the super processed, refined non-nutritive buns- clearly gluten is to blame!

Some current popular reading include:

What to do without GLUTEN???

If you really crave a good ole fashioned home-made sandwich, there are alternatives. The Huffinton Post did a review of different GF breads. Just a word of warning, READ THE LABELS. Many have eggs, so if you are vegan do not assume GF = Vegan... it does not! Watch for added sugars as well. And well, the simple truth, without that elasticity of gluten many GF breads crumble.

What about Home Baking???

Relax, there are many of us that have trial and errored our way through being GF years before the popularity and widespread side effects of it. As this blog develops, more and more will be posted concerning GF  VEGAN recipes. Until then, here are a few commercial products that work well. Just don't be shocked at the sticker price of GF alternatives!

One Final Comment (to the girl in the video): RICE DOES NOT CONTAIN GLUTEN!

Jalapeño Vinaigrette

Wildly Popular Jalapeño Vinaigrette!!!

If you are more daring, add more peppers! As is, it is not too hot for anyone, but is ever so delicious!

1 cup chopped green onions

7 - 8 seeded jalapeños

10 garlic cloves

1 bunch of fresh de-stemmed cilantro

1 1/4 cup apple cider vinegar

1 cup agave nector

4 Tbsp cumin powder

Black pepper to taste

Salt to taste

*Olive Oil

Place green onions, peppers, garlic and cilantro into a food processor to mince.

Place all ingredients (up to the olive oil) in a quart jar. Pour olive oil to fill the jar to the top. Screw lid on and gently shake. 

Can be used as a salad dressing, drizzled on top of tacos, etc.

Vegan-Raw Food Creamy Cheese Recipe

CHEESE! THE GLUE OF THE UNIVERSE!

Many people think they could NEVER give up cheese!!!!! Ah, I remember those days! The truth is I really don't miss it.....well, not much anyway. 

I visited a wonderful cafe in St. Augustine, Florida last year. This cafe, The Present Moment, unlike many restaurants, sells a cookbook of their recipes. This particular recipe is immensely popular among my carnivorous and vegan friends and family. Hope you all enjoy it as much as my family has---of course, modify it to your tastes!

1 1/2 cup cashews (soaked for an hour or two)

1 red bell pepper

2 (or more) cloves garlic

2 Tbsp nutritional yeast

2 Tbsp olive oil

2 Tbsp water

1 Tbsp tamari

1 Tbsp agave

1/2 Tbsp lemon juice

1 tsp (or more) onion powder

pinch smoked salt

Drain cashews. Blend all ingredients in a high quality blender (I have a Blendtec)

and blend to a smooth, creamy consistency.

* I use this with tacos, taco salad, etc. but I have also used this with baked spaghetti squash and meatless meatballs. More recipes to come, I promise! And pictures too!!!!!

Gluten Free and Vegan??? What do you eat????

Gluten Free and Vegan: Yes there ARE a lot of delectable food options!!!!!!!

Believe it or not, GF Vegans are not starved, emanciated beings! 
I decided to start a blog to share recipes, restaurants, gardening tips and food allergy information! It is my secret desire to have my own cafe´ serving a plethora of home grown deliciousness!

#glutenfreevegan #glutenfree #vegan #veganrecipes #glutenfreerecipes #delectablevegan