Thursday, April 20, 2017

Vegan Gluten-free Lasagna

My husband has been wanting lasagna. I searched for a bean based ricotta recipe.
The chicotta cheese recipe we used is from Oneingredientchef.com We did add 4 TBS water and 1 tsp of chickpea miso. The remaining 1/3 of the chicotta we froze for later use, as we did with the leftover pinenut parmesan cheese.

We used the following ingredients to the layers in a 9x13 pan:
1 zucchini shredded
2 carrots shredded
2/3 recipe of chicotta cheese
1 entire recipe of aquafaba mozzarella
6 cups tomato sauce of choice
1 box gluten-free lasagna noodles, uncooked
1/2 bag beyond beef crumbles

We layered the lasagna
1. sauce and beyond beef crumbles
2. 3 noodles not touching each other or the sides of the pan
3. 1/3 chicotta cheese
4. 1/2 the shredded zucchini
5. 1/2 the shredded carrot
6. 1/3 the aquafaba mozzarella
7. repeat steps 1-6
the third layer is
8. 3 noodles
9. sauce
10. aquafaba mozzarella
11. pinenut parmesan cheese
12. Bake at 350 for 1 hour


Tuesday, April 4, 2017

Layered Mexican Crockpot Tostadas


Diane this is for you!!!

Ingredients:
8-9 tostadas
1 package of daiya cheddar cheese
1 package Beyond Fiesta crumbles
1 jar salsa

Mexican rice:
1 cup rice
1 can black beans, drained and rinsed
1 tsp cumin
1 tsp chili powder
1 small onion, diced
1 small red pepper, diced
2 cups water or vegetable broth
1 can diced tomatoes
Place the Mexican rice ingredients in a large saucepan. Bring to a boil. Reduce heat to simmer. Cook until the rice is done (30-45 minutes)

In the crockpot layer
1/4 cup salsa
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
Second layer:
1/3 the bag of Daiya cheese
2-3 tostadas
1/2 the Mexican rice
1/2 cup salsa
1/3 the bag of Daiya cheese
Top layer:
the remaining salsa and the remaining cheese
Heat on the lowest setting on your crockpot.



Sunday, April 2, 2017

Chickpea and Tahini Dressing Lettuce Bowls

At the farmers' market yesterday I was able to purchase a beautiful head of red leaf lettuce for $1. We also made aquafaba cheddar leaving a can of chickpeas to use.

Ingredients:
1 can chickpeas, drained
1 onion, diced
2 garlic cloves, minced
1 red pepper, diced
1 inch ginger, minced
2 TBS coconut aminos

Directions: water or broth saute the above ingredients until the desired tenderness (3-7 minutes)

Tahini dressing ingredients:
1/2 cup tahini
1/2 cup water
2 tsp maple syrup
1 tsp turmeric
1-2 TBS lemon juice

Directions: blend all the ingredients

Lettuce leaves

To assemble:
Wash and pat dry the lettuce leaves
Place 2 TBS of the filling on the leaf
Drizzle with the tahini dressing
Serve



Saturday, April 1, 2017

April's WFPB GF Potluck

This month's whole food plant based gluten free potluck theme was a mystery ingredient. 

Salad

The mystery ingredient was pickled watermelon rinds
The salad contained organic spinach, organic carrots, organic raisins, nutritional yeast and raw cashews. 
Mustard vinaigrette  
1/3 cup stone ground mustard
1/4 cup organic apple cider vinegar
1/2 tsp.maple syrup
1 tsp black pepper 
2 TBS. filtered water




Hummus
The mystery ingredient was stone ground mustard
Hummus 
chickpeas
1/4 cup tahini
1/4 cup lemon juice
1/2 tsp. cumin
1/2 tsp. salt
2 TBS. organic extra virgin oil
organic stone ground mustard (dollap)
2 tsp. filtered water



Lentil Soup
The mystery ingredient was ginger turmeric
Lentil soup
I pkg organic French lentils (or any other variety) I soaked them for a few hours, but not necessary 
1 small chopped onion
3-4 celery stalks chopped
4 carrots chopped
1/2 c parsley chopped
3-4 minced garlic cloves
 ginger root (a few slices -about 1 tbsp)
1 1/2 tsp ground turmeric
1-2 bay leaves
8-9 c water 
Salt
Pepper
Olive oil

Sautée onion, celery, and garlic in a little olive oil. Add bay leaves  and lentils. Stir and add water and all other ingredients, except carrots. Bring to a boil. Then cover and simmer until cooked (about 30 min) Add carrots 10-15 min before lentils are cooked. 


The mystery ingredient was cauliflower rice
3 14.5-oz cans of chickpeas  were used as well as 3 14.5-oz can of pureed tomatoes with only 1 jalapeno pepper.




Cauliflower Salad
The mystery ingredient was cauliflower













Kombucha 
The mystery ingredient was mango








The mystery ingredient was tumeric and ginger




Miranda's Dream Pound Cake served with almond ice cream
This recipe will be in the upcoming cookbook Got Nuts
The mystery ingredient was pancake mix

Wednesday, March 15, 2017

60 spring salad recipes

I just received  60_scrumptious_spring_salads recipes from sparkspeople. One would never become bored with salads with 60 options.


Saturday, March 4, 2017

WFPB March Potluck

This month's theme for the Whole food plant based gluten free potluck was using at least one green ingredient. Next month's potluck is April1st with a theme of "using an unexpected ingredient."



Cinnamon Apples



Cucumber Sandwiches
1 container of Daiya cream cheese
1/4 C vegan mayonnaise
Onion powder to taste
Garlic powder to taste
English cucumber sliced
Dill Weed

Let the cream cheese soften and mix with the mayonnaise, onion powder, and garlic powder.  Spread on a gluten-free cracker, top with a slice of cucumber, and sprinkle the dill weed on top.


substituted a cucumber for the zucchini

Spinach Salad


Roasted Brussel Sprouts with mushrooms'


Pumpkin seed dressing and snapea crisps


Green Smoothie

1 cup total of fresh orange and carrot juice; big handful each of greens (like spinach and kale) sunflower sprouts and parsley or cilantro; herbs of choice; cut up fresh veggies or fruits like fennel, peach, pears, apples, red or yellow peppers. Whir in blender till as smooth as you like, then add; frozen bananas and other fruit of choice, like mango or berries. And then you can add flax seed meal and/or chopped candied ginger (optional).
Avocado Cucumber Sandwiches
Cucumber slices
mashed avocado with salt

Kiwi


Smashed Cucumber Salad from Mercola

We substitute almond feta for the feta in Dr Merola's recipe for Smashed Cucumber Salad with lemon dressing. We also reduce the olive oil from 4 tablespoons to 1 TBS plus 3TBS of water.

Ingredients:
1 English cucumber, seedless and peeled
3 oz of almond feta
1 small handful of fresh parsley, chopped
6 chives or 1 scallion, chopped
2 TBS lemon juice
zest from 1/4 organic lemon
1 TBS olive oil
3 TBS water
1/2 tsp salt

Directions:
1. Place the peeled cucumber on a large cutting board with a larger sheet of plastic wrap covering the cucumber on all sides. Get ready to smash: using a heavy-bottom pan, press down on one end of the cucumber until you feel it start to crack. Now, starting at the same end, give your cucumber a few whacks until it starts splitting and smashing all the way down the length of the cucumber.
2. After smashing, remove the plastic, and slice the cucumber into 1-inch slices, leaving the cucumber in its original shape.
3. Use a spatula to carefully transfer the cucumber onto a serving platter (it will take a few trips), recreating the shape of the smashed cucumber.
4. Mix together your dressing: parsley, chives, lemon juice, olive oil and sea salt.
5.  Right when it’s time to eat, scatter the almond feta pieces all over the cucumber. Drizzle all of the dressing on the cucumber and feta, being sure to cover the outside pieces of cucumber too. Serve with a spoon. This salad will save well in the fridge; even though it gets watery, it’s still delicious.