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

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®