Spinach Artichoke Dip! 

 

This weekend is The Super Bowl. Not that we really watch it or have any gatherings, but it did get me thinking more about this dip. I've been wanting to play around with this idea for a while. I looked at just using other people's recipes, but I just felt I needed to play around with the ingredients that I've been wanting to try to explore more. Mainly, the use of Butter Beans! That's right, BUTTER BEANS! I was scared of it tasting like a humus variation, which I didn't want to happen! So, here's my first attempt. I am sure I will refine it in the future, but it's pretty good as is! Of course, I am that cook and recipe maker where I feel strongly everyone needs to tweak it to their liking. If there is a spice you don't care for, then simply omit it! 

Why this recipe compared to the million others that are Vegan and Gluten - Free? It's the way I've prepared the Spinach. No recipe that I've found thought of doing it this way! So, enjoy!

What you need: Ingredients

2 cans Butter Beans

1/2 cup cashews (if you do not have a high speed blender such as a Blentec or Vitamix, then you should soak the cashews for at least 2 hours).

1/2 cup to 3/4 cup Plain Non dairy milk. I prefer Cashew milk.

Smoked Salt (I used Alderwood)

Smoked Sweet Paprika

Garlic Powder

Juice from 1 Lemon

1/4 cup nutritional yeast

1 small - med Sweet Onion

1/4 cup Oats

*Cayenne Powder if you want a little kick

*Med. Hot pickled Jalapeños- if you want a little kick

A teaspoon of tapioca starch or arrowroot

Olive Oil to sauteé some of the onion, garlic cloves, spinach

6 - 8 fresh garlic cloves finely chopped

Baby Spinach - A healthy bunch or two ( I used about 1/3 of a 16 oz Costco container). Chopped.

Artichokes - water packed- The container pictured is from Costco and is 2 pounds. I used almost 1/2 of this to equal a pound. Scissor cut to small bite sizes. 

Needed:

High powered blender

Cast iron pan

Pyrex deep baking dish

Steps:

1. Blend: 

Add rinsed butter beans, cashews, milk, smoked salt to taste, 1/2 t paprika, 1 teaspoon garlic powder, 1/4 - 1/2 sweet onion, juice from 1 lemon, tapioca starch, 1/4 cup oats, 1/4 cup nutritional yeast and jalapeños. Blend until is has the consistency of humus. Adjust your flavors. Should be on the slightly salty side since it will carry much of the flavor. I tend to add more of all of the spices for my pallet.

2. Sauteé:

In a cast iron skillet, add a couple of tablespoons of Olive Oil and turn heat on medium/high. Add chopped onion and then garlic. As they start to brown add another tablespoon of oil and toss in the spinach. Add more smoked salt. When the spinach has started to wilt, lower the heat.

3.  Mix:

You will have extra cheesy sauce, (I froze mine for future use) so start adding cheesy sauce, spinach mix and artichokes together. Add a dash or two of cayenne and mix well.  When you have the consistency and ratio that you desire then cover and refrigerate until ready to serve or heat in oven until warm and starting to brown. With pyrex, do not preheat the oven. Put it in the cold oven and turn it on to 350 degrees (I use my convection oven so times will vary so keep an eye on it). 

Enjoy! This is a recipe in progress- I will send out any tweakings! 

There is NO SOY in this recipe either. If you have a nut allergy, then omit the Cashews and add more Oats.

Roasted Tomato Pepper Tortilla Soup

 I didn't start this endeavor thinking Tortilla Soup. It's been in the 90s with high humidity all week. The last thing I was thinking was a hot soup. However, as I looked at 4 pounds of cherry and grape tomatoes and a plethora of peppers, I thought hmm, I've already made marinara and salsa this week. What can I make with all of these small tomatoes. Normally, my grandkids help me eat them. But we are the summer of 2020 and there is a pandemic, so we don't see each other as frequently as normal. My husband loves all of the sauces I make, but he simply doesn't like fresh tomatoes. The end result (pictured left) is a delicious soup! 

What non-food items you will need: 

A blender

A baking sheet

A deep pan or pot (I used my trusted cast iron)

Ingredients

3 - 4 pounds of cherry and or grape tomatoes

1 jalepêno pepper

2 red peppers (I used sweet Italian from my garden)

6 garlic cloves

1 small onion

1 medium sweet potato

1 can black beans

*option a cup or can of corn

*optional I added 5 okras since I had just picked them, but there wasn't enough for a dish

Salt (I use Maldon smoked)

1 teaspoon of Cumin

1 - 3 tablespoon Chili powder ( I use Savory Spice's Peruvian Chile Lime Seasoning)

1 teaspoon Smoked Spanish Sweet Paprika (again, I use the Savory Spice brand)

Black pepper to taste.

2 sprigs of fresh oregano

1 -2 tablespoons lemon juice

Spray oil for the baking sheet (I use spray olive oil)

Enough olive oil to sauteé onion

Preparation

Preheat oven to 400 degrees

Spray baking sheet

Wash and destem the tomatoes

Cut all peppers in half and discard the seeds

Pat dry the vegetables

Spread them on the baking sheet along with 2 garlic cloves as pictured below.

Roast for 30 minutes

After the 30 minutes they look like the picture on the right.

While the tomatoes and peppers are roasting:

Slice onion and remainder of the garlic. Peel the sweet potato and dice. If you choose to add any other vegetables (okra, carrots, etc.) slice thinly. I precooked the sweet potato in the microwave for 2 - 3 minutes. Place enough olive oil in your cast iron pan to just cover the bottom. Heat up the pan and when hot add the onion, remaining garlic and sauteè until the onion is translucent. In two batches, process all ingredients so far including any juice from the roasted tomatoes into the food processor along with all spices and oregano. Add 1 - 2 tablespoons lemon juice. If adding okra, sauteè  until it is well done and not slimy. If okra isn't your thing, then skip this step. Put processed ingredients into the pan and add sweet potato, black bean, and optional vegetables. This is a thick soup. If you want it thinner, then add vegetable broth to desired consistency. Adjust spices to your taste. Enjoy! This recipe can be easily frozen!

Thai Peanut Quinoa Squash Veggie Burgers

Thai Peanut Quinoa Squash Veggie Burgers

Admittedly, I was experimenting when I made these so I didn't pay close attention to measurements. I'm going to try to remember the best I can since these were so DELICIOUS! You will want leftovers or to freeze. I have had so many yellow squash from my garden this summer that I have tried many new things to expand cooking with them. This one is a definite keeper.

Ingredients

For the Burgers:

2 yellow squash

1/2 sweet onion

1 1/2 bella mushrooms

1 red bell pepper

3 cups quinoa

1 cup cauliflower rice

sesame oil

1/3 cup natural peanut butter (the type you have to stir the oil in)

tamari sauce to taste

4 tablespoons nutritional yeast

tablespoon cumin powder

2 fresh garlic cloves

2 Tablespoons arrowroot

Follow package directions for the quinoa. While it is cooking:

Preheat oven to 350 degrees

Place squash, onion, garlic, red pepper and mushroom into a food processor. Pulse until it has the same consistency of the cauliflower rice.

Using either a wok or cast iron pan, put vegetable mixture into hot pan with heated sesame oil. Only use enough oil to stir fry your veggies. 

When the quinoa is done (about 15 minutes) add the peanut butter and mix it with the quinoa. Add tamari sauce and nutritional yeast. Add and mix the veggies and arrowroot to the quinoa mix. Add cumin. Adjust spices to your palate. 

Cover your baking sheet with parchment paper. Make your veggie burgers and bake until golden brown. Carefully turn them over and cook until this side is golden brown.

I served over a simple red cabbage salad. 

Red Cabbage Salad

Ingredients for the Salad

1 cup of thinly sliced red cabbage

1/4 small sweet or read onion, thinly sliced

1 small apple

Fresh cilantro and purple basil (optional)

Thinly slice red cabbage (the amount is up to how much salad you want).

Thinly slice red or sweet onion.

Julienne slice a small apple. 

Top with fresh cilantro and purple basil.

Drizzle with Peanut Thai Sauce

Thai Peanut Sauce

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

dash onion powder

agave

water

In a small bowl or blender add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

7. onion powder

Mix together and slowly add teaspoons of water until you have desired consistency.

* If you prefer cashew butter instead of peanut butter, it is equally tasty. 

Summer Squash Fritters

Yellow Squash Fritters with Peanut Chili Garlic Sauce

This year I have a plethora of yellow squash, so I have been trying to expand ways to cook with them. I think this one is a keeper! 

Pictured here are most of the ingredients:

You will need a food processor, a pan to bake in (I used cast iron), and I used cheesecloth to squeeze excess liquid from the squash. 

For the Fritter:

4 yellow squash

1 fresh jalapeno

1 fresh banana pepper

1 small to medium sweet onion

1/3 to 1/2 package of firm tofu (depends on your taste)

1 tablespoon of arrowroot (I used as a thickener, but if you don't have it I think it will be fine)

1 teaspoon garlic

1 teaspoon onion powder

salt and pepper to taste

*fresh parsley if you desire, or you have it as an edible garnish

salt

Preheat oven to 350 degrees

Spray (I use olive oil spray) into your cast iron pans.

1. Slice the squash in half and salt it generously. This is to draw extra water out of it. Let it rest.

2. Take your tofu and pat dry it and squeeze it to get excess water out of it.

3. Cut squash in cubes and put into food processor. Pulse it until the chunks are no longer. Careful not to make it mushy. Remove and put it in the cheesecloth and squeeze it until you are no longer getting much water out.

4. Put squash into a bowl along with crumbled up tofu.

5. Slice both peppers and onion and put into the food processor and pulse until it is the same consistency as the squash.

6. Add the pepper and onion, arrowroot, garlic and onion powder and salt and pepper to taste to your squash-tofu mixture.

7. Add two tablespoons of Just Egg (vegan).

8. Mix well. Roll into desired sized balls then flatten and put them into the cast iron pans.

Bake until golden brown. While they are baking, make the Peanut Chili Garlic Sauce.

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

agave

water

In a small bowl add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

Mix together and slowly add teaspoons of water until you have desired consistency.

Once the bottoms of your fritters are toasted brown (do not flip), then broil for 2 - 4 minutes (watch this- some ovens will brown faster than others).

Top with drizzled peanut chili sauce and fresh parsley.

Enjoy!

Mock Chicken Salad

I hesitate to call this a Mock Chicken Salad since I really don't want to relate my food to meat; but, this is seriously a great mock up! It only takes minutes to make and is easily catered to your individual tastes.

Ingredients

1 20 oz can JackFruit (I use Trader Joe's packed in brine) Rinse thoroughly.

1 15.5 oz can Garbanzo Beans (Chick-Peas) Rinse thoroughly.

1 small Sweet Onion

1 stalk of Celery

Vegan Mayonaise or vegan sour cream to your desired consistency (I've used both and honestly do not have a preference).

Salt, pepper and garlic powder to taste.

Optional:

1/4 cup Nutritional Yeast

1/4 cup nuts (I have used both almonds and cashews)

4 drops of liquid smoke

1/4 cup raisins (I prefer golden)

juice of 1/4 fresh lemon

1/2 t smoked paprika 

Blend all ingredients in a food processor. Process to your desired consistency (it will be the consistency of chicken salad).

MIX in veganaise or sour cream

If desired, add sliced grapes

Serve on your choice of leafy greens

Garnish ideas:

diced apples (really yummy)

sliced almonds or nuts of choice

diced onion or green onion

grape tomatoes or cherry tomatoes

raspberries

This also makes yummy sandwiches and wraps! Enjoy!

Red Lentil Soup

Red Lentil Soup

This Red Lentil Soup is more like a hearty stew than just a soup. It can be spiced up, adorned or made more creamy. It can be a side dish or the main dish.

Ingredients

2 cups dry red lentils

1 sweet potato diced

1 large sweet onion chopped

5 fresh garlic cloves diced

2 celery stalks sliced thinly

1 cup of chopped carrots

2 cans Italian spiced tomatoes, one can blender pureed

2 cups (or more if desired) vegetable broth

4-6 cups water

1/2 - 1 teaspoon Ground Cumin 

smoked salt to taste

ground black pepper to taste

smoked sweet paprika to taste

1. Rinse lentils and remove impurities

2. cook sweet potato in the microwave for 3 minutes.

3. Add all prepared ingredients into a pot. Add diced sweet potatoes.

4. Season to taste.

5. Cook until all ingredients are tender.

Serve with sliced avocado if desired. Add a dollop of vegan cream cheese or vegan cheese if desired. If a spicier stew is wanted, then add red dots or jalepenos. 

Pad Thai

First, I want to thank the internet for having this picture. This is a dish that I have never taken the time to photograph. The reason is simple, we are too busy eating it! Carbs are not a huge part of my diet, but these rice noodles mixed with tofu and peanuts for protein, broccoli and edamame for fiber and nutrients is a comfort food in my home. The beauty of this recipe is the flexibility to add or take away the vegetables as you please.

Ingredients:

Peanut Sauce:

*garlic clove

*3 tablespoons sesame oil

*5 - 10 tablespoons natural peanut butter

*2-3 teaspoons fresh grated or squeezable ginger

*4 tablespoons fresh lime juice

*3 tablespoons low sodium tamari sauce (soy sauce can be a substitute)

*brown sugar (or your favorite sweetener) to taste

*2 - 4 tablespoon tomato paste (can use ketchup as a substitute)

*tablespoon of rice vinegar

*3-6 tablespoons of water (add more if needed)

Blend all ingredients in a blender. Start low on the water and add until desired consistency is achieved.

Main Dish:

1 block of extra firm tofu., drained and chopped into cubes 

8 oz. (more if you need more) rice noodles or buckwheat soba noodles (both are gluten free)

1 carrot, julienned

4 green onions chopped/ plus the rest of the bunch for topping

1 -2 cups broccoli flowerets

1- 2 large zucchini spiraled or chopped

*mushrooms if desired

1- 2 cups edamame, if frozen run through water to defrost and mixed with the sauteé

1/2 cup red pepper julienned

Olive oil to sauteé the vegetables 

Topping

1 bunch of cilantro

1/2 cup of chopped peanuts

remainder of chopped green onions

sesame seeds

lime wedges

Heat a large pan with the olive oil over medium-high heat. Add tofu and brown.

Prepare the noodles as listed on instructions.

Remove and set aside the todu. 

Add another tablespoon of olive oil to the pan and heat. 

Sauteé vegetables and garlic until softened, but not mushy.

Drain the noodles and mix with the vegetables. Pour the peanut sauce over the noodles and vegetables. Top with fresh cilantro, chopped peanuts and green onions. If you have sesame seeds, sprinkle with the seeds and add lime wedges to the side

Pad Thai

First, I want to thank the internet for having this picture. This is a dish that I have never taken the time to photograph. The reason is simple, we are too busy eating it! Carbs are not a huge part of my diet, but these rice noodles mixed with tofu and peanuts for protein, broccoli and edamame for fiber and nutrients is a comfort food in my home. The beauty of this recipe is the flexibility to add or take away the vegetables as you please.

Ingredients:

Peanut Sauce:

*garlic clove

*3 tablespoons sesame oil

*5 tablespoons natural peanut butter

*2-3 teaspoons fresh grated or squeezable ginger

*4 tablespoons fresh lime juice

*3 tablespoons low sodium tamari sauce (soy sauce can be a substitute)

*brown sugar to taste

*2 tablespoon tomato paste (can use ketchup as a substitute)

*tablespoon of rice vinegar

*3-6 tablespoons of water 

Blend all ingredients in a blender. Start low on the water and add until desired consistency is achieved.

Main Dish:

1 block of extra firm tofu., drained and chopped into cubes 

8 oz. (more if you need more) rice noodles or buckwheat soba noodles (both are gluten free)

1 carrot, julienned

4 green onions chopped/ plus the rest of the bunch for topping

1 -2 cups broccoli flowerets

1- 2 large zucchini spiraled or chopped

*mushrooms if desired

1- 2 cups edamame, if frozen run through water to defrost and mixed with the sauteé

1/2 cup red pepper julienned

Olive oil to sauteé the vegetables 

Topping

1 bunch of cilantro

1/2 cup of chopped peanuts

remainder of chopped green onions

sesame seeds

lime wedges

Heat a large pan with the olive oil over medium-high heat. Add tofu and brown.

Prepare the noodles as listed on instructions.

Remove and set aside the todu. 

Add another tablespoon of olive oil to the pan and heat. 

Sauteé vegetables and garlic until softened, but not mushy.

Drain the noodles and mix with the vegetables. Pour the peanut sauce over the noodles and vegetables. Top with fresh cilantro, chopped peanuts and green onions. If you have sesame seeds, sprinkle with the seeds and add lime wedges to the side

Stuffed Acorn Squash

Easter Dinner! Roasted stuffed Acorn Squash with Pesto!

This year, 2016, Easter was low key with only two us in town. I am used to cooking for large groups that I had to think about what would be good for just the two of us. This was a definite winner!

*When I cooked this, I did not have my blog in mind- so bear with me as I don't have exact measurements.

Ingredients:

1 Acorn Squash (save the seeds and drizzle with olive oil and roast them for the pesto)

The Filling

Broccoli Slaw (3 cups pulsed in the food processor)
3 cloves Garlic
1/4 Sweet Onion
1/8 cup diced fresh herbs (I used basil and rosemary)
A hand toss full of  slivered Almonds
One pouch of Seeds of Change Quinoa & Brown Rice

Topping

One small container of mixed Mushrooms
Olive Oil
Smoked Sea Salt

Pesto

1 Cup Fresh BASIL
1 Cup Sundried Tomatoes (I used oil packed and rinse them)
1 Cup Pinenuts
1/3 Cup Nutritional Yeast
Roasted Acorn Squash Seeds

Salt and Pepper to taste
*I use bourbon smoked citrus pepper

Step One:
Cut Acorn Squash in half. Discard stringy pulp and keep seeds. Fill baking pan with 1 inch of water turn squash cut side down and bake until tender. Roast seeds at the same time.

Step Two:
Pulse the broccoli slaw, onion and garlic in food processor. Sautee´in olive oil. Toss in almonds to toast. Add fresh herbs

Step Three:
While Step One is cooking arrange washed and dried mushrooms on a baking sheet. Drizzle with olive oil. Sprinkle with smoked sea salt  and roast/broil until crispy.

Step Four:
Microwave Quinoa & Brown Rice pouch for 90 seconds

Step Five:
Mix fresh basil, sundried tomatoes, pinenuts, roasted seeds, nutritional yeast and garlic cloves to taste in a high speed blender. Add water as needed.

Step Six:
Mix all of the filling  together. Empty the water out of the pan of squash and turn the squash cut side up. Spread a spoonful of pesto on the bottom. Fill with the filling mixture. Add a dollop of pesto on top and spread the roasted mushrooms around the pesto.

Step Seven:

Bon Appetit! Enjoy!

Mushrooms!

Admittedly, I have a love - hate relationship with mushrooms. I go through periods of not enjoying them- and other times, I really do. Personally, I prefer mine cooked. I was thumbing through The Oh She Glows Cookbook and found a recipe for mushroom gravy. Gravy is another one of those things I've never loved. However, with the basis of this recipe (I changed it a wee bit) this delicious Mushroom dish (I refuse to call it gravy) can be used in many ways! 

Some ideas:

Over Mash (this is how I tried this recipe. My mash had white and sweet potatoes, cauliflower and butternut squash)

Over Rice

Over Noodles

Mixed with Tofu or Tempeh

Add nuts, golden raisins

Stir in other vegetables

Ingredients

2 -3 cups of your favorite mushrooms (I used mini-bellas), sliced

1 good sized sweet onion (sliced or chopped- your preference)

minced fresh rosemary to taste (about a teaspoon)

2 - 3 Gluten Free flour ( I used Krusteaz GF flour mix)

1 - 2 cups vegetable broth

2 tablespoons tamari

2 teaspoons of minced garlic

Olive Oil to saute´the garlic, onions and mushrooms

dash of smoked salt

ground pepper to taste or white pepper

1. Heat the oil in a skillet. When hot (on medium heat) add onion and garlic. Season with smoked salt and pepper and cook until translucent.

2. Add mushrooms and slightly increase heat. Add rosemary. Cook while stirring until the mushrooms have cooked down and have lost their water.

3. Stir in flour to coat the vegetables.

4. Mix the tamari and broth and add while stirring to avoid clumping. Cook to desired thickness- add more broth if needed.

Enjoy! And a big shout out to Angela Liddon (Oh She Glows) for this great recipe!

*The picture may not look the most appealing, but it was a huge hit in our house!

Cashew Humus and Foodtini

As the Holidays approach, or if you are hosting a party you might be searching for a good GF Vegan Hors d'oeuvre. I recently hosted a baby shower and had these Foodtini humus appetizers. 

I offered two different humus varieties, one being a traditional chickpea variety and the other being a cashew variety. To easily identify the two, I put a black olive on the traditional humus and I made a mint/cilantro sauce for the cashew one.

Humus Ingredients:
2 cups cashews, soaked for an hour
2 lemons, juiced
1/4 cup tahini
1/8 cup olive oil
3 garlic cloves, minced
smoked sea salt to taste
1/4 - 1/2 cup water
* if you wish you can season with cumin, curry, fresh herbs or other seasonings of your choice

Directions:
1. Drain cashews
2. Add all ingredients to a blender. Add more water as needed
3. Mix until smooth and creamy

Mint Sauce Ingredients:
1. 1/2 cup soaked golden raisins
2. 1/2 cup mint (de-stemmed) can add more if you want a stronger mint taste
3. 1/2 cup cilantro (de-stemmed) can add more if you want a stronger cilantro taste
4. Lemon juice and salt to taste
5. 1/8 to 1/4 cup olive oil (can use coconut oil)

Directions:
1. Drain raisins (save the water)
2. Blend all ingredients adding the raisin water to make it a desired 
saucy consistency.

Just a dabble is needed for a burst of minty/cilantro taste. 

Creamy Gluten-Free Vegan Mac and Cheese

Recently, one of my grandchildren has found it necessary to become gluten-free in addition to dairy free. All she really wants is to just feel like a normal kid while eating normal kid food. Although my food is always GF and Vegan, I decided to explore the comfort foods kids love so much. This recipe has quickly become a favorite among everyone whether they are GF or Vegan or not. The ingredients are simple:

INGREDIENTS:
16 - 20 ounces of your favorite GF pasta
2 potatoes, peeled and diced
1 small onion, peeled and diced
1 cup of diced or shredded carrots
1 cup unsalted cashews, soaked in water for an hour
Juice from 1 to 2 lemons
5 Tablespoons of Nutritional Yeast
1/2 to 1 teaspoon of minced garlic (adjust to your preference)
1/2 cup alternative milk (almond, cashew, coconut, flax) This can be adjusted as needed.
Salt and pepper to taste
1 teaspoon smoked paprika

INSTRUCTIONS:
1. Soak cashews until covered in water.
2. Boil potatoes, onion and carrots until tender.
3. Cook pasta according to directions, but on the al dente side.
4. While everything is cooking add milk, lemon juice, garlic, salt and pepper, half of the paprika and soaked cashews into a blender. When vegetables are done, use a slot spoon and put them into your blender too along with 1 to 2 cups of the potato water. Add the water as needed to gain desired consistency.
5. Pour sauce over your cooked macaroni and adjust spices to your taste.
6. Sprinkle remaining paprika on top.
*** I like to serve with lightly steamed or microwaved broccoli as well.

Yummy goodness!

You may have left over sauce- jar it and save it in the fridge for up to a week. Add to everything! Depending on the size of your potatoes, you may not need to use all of the potatoes. The ones I have pictured are very large!

Summer Pie! Squash and Tomato

Yummy Squash and Tomato Summer Pie

With tomatoes and squash a plenty from my garden I decided to try a new dish. 

I hate to admit this, but my husband and I ate almost the entire dish!!! It was so yummy!!!!!

 

Ingredients:

Crust

1 cup almonds

1 cup oats

1/2 cup hemp seed hearts

1/2 cup flaxseed- covered in water and left to soak for 5 minutes

1/4 dried Italian herbs

Place all ingredients into a food processor. Spread crust into a pie pan and pre-bake for 8 minutes.

Pie Filling

1 block firm tofu - pressed in paper towels to get rid of extra water

4  - 5 Tablespoons nutritional yeast

3 - 4 Tablespoons miso

1 Tablespoon lemon juice

1 Tablespoon apple cider vinegar

Mix these ingredients together.

Thinly slice the following:

2 - 3 yellow summer squash

1 medium sweet onion

2 - 3 fresh tomatoes

HERBS

fresh basil, oregano, rosemary

Layer all ingredients. Bake at 350º until toasted.

#tomatopie #summerpie #tomatosquashpie #veganrecipes #glutenfreerecipes

Vegan Mousse - 1

Vegan Mousse!

We all have a chocolate craving at times, this tasty and easy mousse can help satisfy any chocoholic's cravings!

Ingredients:

1 carton of silken tofu (drain the water)

Baker's unsweetened baking chocolate (break off 10 small squares to use)

1/2 cup Silk Dark Chocolate Almond Milk

1/2 cup natural peanut butter

Maple syrup to taste (3 to 5 Tablespoons)

1 t almond extract

Directions:

Pour milk into a thick saucepan and warm on medium heat. 

Add the chocolate bar and stir until just melted.

Add tofu and almond extract to a high speed blender.

Add the melted chocolate and almond milk mixture to the blender as well.

Add one to two TBSP of maple syrup.

Blend all ingredients until smooth.

*If you prefer a sweeter mousse, just add more maple syrup.

Pour 1/2 of the mixture into individual ramekins, chocolate cups (as pictured) or into a tart pan.

Add the remaining maple syrup and peanut butter to the remaining mousse in the blender.

Blend until smooth. 

Pour the remainder of the mixture on top of the already poured out mousse. 

Refrigerate for an hour. Garnish as desired.

Other mousse recipes that will be posted soon will be soy free using avocados and cashews!

#veganmousse #tofumousse #chocolatemousse #veganchocolatepeanutbuttermousse

 

Vegan Quiche

Broccoli Butternut Mock Quiche

This was my first attempt to create a mock quiche. I was a little skeptical, but I have to admit it fed three adults with no leftovers. I think we were hungry and it turned out to be quite tasty!

Crust:

1 cup almonds

1 cup steel cut oats

2 Tablespoons chia seeds

1/4 cup dried italian herbs

1/4 cup milled flaxseed

1 teaspoon olive oil

Place the flaxseed in a bowl and cover with warm water. Leave it while the remaining ingredients (except the oil) is placed in a high speed blender. Mill together then fold along with the oil with the flaxseed mixture (if it is too dry, slowly add water). Pat it into a deep dish pie pan. There will be enough to go up the sides. Bake at 350º for 8 minutes or until slightly brown.

If you are using a ceramic dish (as pictured) do not preheat your oven. Preheating can damage or crack your dish! Let the dish preheat with the oven.

The Creamy Filling (instead of eggs and cheese)

1 teaspoon onion powder

2 Tablespoons nutritional yeast

4 green onions

3 garlic cloves

1 pack of firm tofu (first, wrap in a paper towel, pressed with a book (-hint:put the book in a baggy first so it doesn't get wet) 

1/2 cup cashews (soaked for an hour, then drained)

1/4 pack spicy sun-dried tomatoes (rehydrated, drained but save water in case it is needed later)

1/4 pack Italian spiced sun-dried tomatoes (rehydrated)

1/2 cup fresh herbs (I used basil, oregano and rosemary)

Place all of the creamy ingredients into a food processor and blend until it is smooth. If more liquid is needed, then use some of the saved water from the tomatoes. Salt and pepper to taste.

The Vegetables:

2 cups broccoli flowerettes

1 cup cubed Butternut squash

1/2 sweet onion thinly sliced

1 cup baby spinach

2 green onions thinly sliced

1/4 pack spicy sun-dried tomatoes (rehydrated, drained but save water in case it is needed later)

1/4 pack Italian spiced sun-dried tomatoes (rehydrated)

Spray your fry pan or use olive oil to sautee´ all but the tomatoes. Add spinach last. When slightly cooked, but still a little crunch with a slight golden brown tint, then remove from heat. Mix Vegetable, sundried tomatoes and the creamy mixture together. Pour into the crust and bake for 20 -30 minutes at 350º (convection ovens take shorter time. Check at 20 minutes). Top with fresh herbs!

 Enjoy!

#vegan #vegancooking #veganquiche #mockquiche #thedelectablevegan #delectablevegan #quiche #veganbroccoliquiched #tofu #broccoli #veganbroccoliquiche

Quick and Easy Gluten Free and Vegan Meals

Quick and Easy

Gluten Free Vegan Meals!!!

Recently I had major surgery. One of the hardest things during recovery is not being able to lift anything weighing 3 lbs. or more. I personally own Towncraft Cookware. I am enclosing a picture from their website to show their construction. Why? The pans are great, but HEAVY! I can't lift them myself!

My wonderful Church Family have brought me several very appreciated meals. However, I know for many of them this was their first adventure in cooking such a meal. I decided to post some quick and easy ideas for meals!

1. Brown Rice and Beans

Very simple! Just add a cup of your favorite salsa (I find fruity salsa is excellent such as a mango salsa). Black beans or a mix of beans works well too. Added pineapple keeps it fresh tasting!

 

 

 

 

2. Humus with Veggies and Apple Slices

There are many commercially prepared varieties of humus if you don't want to venture into making your own. Look for variety such as classic chick pea, but also edamame, white bean, black bean, etc. Different topping are great too! Fresh herbs, garlic, pinenuts, roasted red pepper, hemp heart, etc. A nice platter of sliced vegetables and apples easily replace pita bread. Check to make sure there are no nut allergies for a nice addition of  non-salted nuts. Low or no sodium corn or lentil chips can be added as well.

3. Quinoa Salad

 

Think couscous. Anything you can do with couscous you can do with quinoa. It can be made into Mexican, Mediterranean, fruity, or whatever you desire. It actually is not a grain, therefore it is a non glutenous complete protein. Think of adding nuts, hemp heart, avocado, artichokes, olives, beans, fruit, etc.

 

4. Spaghetti Squash

Spaghetti squash can be baked, boiled or steam. Cut in half, remove the 'guts' (like a pumpkin) and cook. When it is tender pull the spaghetti strands out. Serve with marinara sauce and sauteed mushrooms, onions, peppers, even broccoli! 

 

 

 

5. Tacos

Replace meat with a nut mixture, or black beans or re-fried beans. Top with cabbage slaw (no mayo or if you make a sauce you can use veganaise or see my posting on vegan cheese sauce), tomatoes, lettuce, avocados, salsa, corn, etc. Make sure and use corn tortillas.

 

 

6. Roasted or Steamed Veggies

If roasted, simply chop a variety of vegetables (broccoli, potatoes, sweet potatoes, brussel sprouts, carrots, onions, squash, cauliflower, peppers etc.) drizzle with olive oil, slightly sea salt and pepper, drizzle balsamic vinegar and lots of fresh herbs. Roast until slightly browned and tender. SO DELICIOUS! 

7. Chipotle... or Moe's or Salsarita's

If you want to pick up, these are great choices. If you want to replicate, these are great choices as well! Make it as a salad bowl, or as Moe's puts it a Naked burrito. If tortillas are used, make sure they are corn. No cheese, no sour cream and obviously not meat. Brown rice, please. Top with guacamole and salsa.

8. Soups, Stews and Chili

Take your favorite recipe and take out the meat and dairy and wheat. Simply use almond or soy milk and/or vegetable broth. If making chili, try adding brown rice and carrots. Lentil soup with an array of vegetables is also a good option.

9. Gluten Free Pastas

Unless making lasagna, I have found corn or corn and quinoa pasta, such as Ancient Harvest is superior to brown rice pasta. Anything you make (minus meat, dairy and gluten) with regular pasta, you can make with GF noodles. If you feel adventurous and want to make lasagna, replace the ricotta or cottage with a tofu mixture. Soft or firm can be used, just drain the water off and press between paper towels. Put in bowl and mix with lots of herbs, fresh basil, garlic, sun or oven dried tomatoes (think of home made pesto).

Delallo GF Pasta coupon

Tinkyadå (brown rice- lasagna noodles)

10. Broccoli Salad

Use a generous amount of fresh broccoli flowerettes. Add sunflower seeds, cashews, golden raisins, dried cranberries, frozen peas, edamames. One option for dressing is plain coconut yogurt mixed with red wine vinegar and a dab of agave. Toss together and enjoy!

11. * If Tofu is an option, Mock Egg Salad on greens

Firm tofu mashed with a little veganaise and spicy brown mustard. Add salt, pepper and fresh herbs to taste. Nuts. hemp hearts, or veggies are a nice addition. Serve on top of greens.

 

 

 

12. Pizza - that's right PIZZA!

Use Bob's Red Mill Gluten Free Pizza crust mix. Replace egg with an extra teaspoon of yeast and 1/4 cup of flaxseed mill. Add herbs to the crust. Follow the directions.

Don't worry about replacing the cheese, just add lots of veggies! Marinara or pizza sauce works just fine. Try adding nuts and drizzle with balsamic glaze or vinegar!

These are just a few ideas- more to come soon!

  #glutenfree #vegan #delectablevegan #glutenfreevegan #vegetarian

#‎veganeasymeals‬