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.

Sunday, February 26, 2017

Fat Free Crisp Potatoes

We saw this recipe on pure plant for crispy potatoes. It is from Brand New Vegan. 
We used gluten-free flour. Boiling the potatoes first should get rid of some of the starch and reduce the acrylamide formation caused from roasting starchy vegetables.
Ingredients:
  • 7-8 Small to Medium Sized Potatoes
  • 1 tablespoon gluten free flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • salt and pepper to taste
Instructions
  1. Clean and slice potatoes into fairly thick french fries ¾" to 1" thick
  2. Add to pot of cold water (enough to cover) and bring to boil.
  3. Boil for 5 minutes.
  4. Preheat oven to 425 and line cookie sheet with parchment paper.
  5. After boiling, drain potatoes and place back into pot.
  6. Add all seasonings, cover, and shake to distribute.
  7. Spread evenly on cookie sheet and bake for 20-25 minutes.

Friday, February 24, 2017

instant pot cabbage rolls

We were able to purchase beautiful napa  heads at the farmers market and we made vegan cabbage rolls in our instant pot

Ingredients for the cabbage filling
1 onion, diced
2 cloves of garlic, minced
2 TBS minced fresh parsley
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp allspice

1 cup split red lentils, rinsed well
1 1/2 cups basmati rice, soaked in water for 15 minutes, rinsed and drained
3 1/2 water vegetable broth

Directions:
vegetable broth saute the onion and garlic for 5 minutes using the saute setting.
add the seasoning and parsley
add rinsed lentils and rice
add vegetable broth
using manual setting set for 23 minutes and allow the pressure to release naturally

Ingredients for the sauce
1 medium onion, chopped
4 cloves of garlic minced
3 cans of stewed tomatoes, puree 1 can
1 TBS tomato paste
1 tsp salt
1/4 cup raisins

Directions:
vegetable broth saute all but the raisins and pureed can of tomatoes for 5 minutes using the saute setting.

Cabbage
Dip cabbage in hot water to wilt the leaves for rolling.
Place 1/4-1/3 cup of lentil rice mixture on each leaf and roll, tucking ends
place the rolled cabbage in the instant pot over the sauce, excluding the pureed tomatoes and raisins
When finished rolling leaves, pour pureed tomatoes and raisins over the top.
Use the manual setting on the instant pot and set time to 15 minutes.
Use the natural release


Sunday, February 5, 2017

Onion Bhajis by Racey Baby


We loves these at Kababish Cafe and have found a healthier version online

Recipe by Racey Baby

Onion Bhajis

2 1/2 cups sliced onion (500g)
1 cup chickpea flour 
1 tsp cumin powder
½ tsp turmeric
2 tsps cumin seed
2 tsps curry powder
1 tbsp tomato puree
Pinch chilli powder
1 tsp salt
1 garlic clove 
Handful of spinach (optional)
Green chilli (optional)
Enough water to make the batter (only a couple of TBS)


Directions:
preheat oven 375
slice onions, half moon slices
water saute onions until transparent
in bowl add spices, chickpea flour and tomato paste and mix
add enough water to make a pancake like batter
add cooked onions and mix
make 2 TBS balls uniform size so cook evenly 
bake 20 minutes
flip and bake another 10 minutes

Saturday, February 4, 2017

Vegan Whole Food Plant Based February Potluck

This month's theme is "something NEW that you haven't brought before". Next month, March 4th, the theme is at least one green ingredient!

Vegan pizza with aquafaba mozzarella, caramelized onions and "tomato-roni"

Sweet Potato casserole with a Walnut and Oatmeal crust

Autumn Root Salad


Penne with Spinach Bechamel

Serves 4

1 large head cauliflower, cut in florets
Unsweetened plain almond milk, as needed
¼ C nutritional yeast, optional
¼ teaspoon ground nutmeg
Salt and freshly ground black pepper to taste
1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons minced thyme
¼ C finely chopped basil
4 C chopped spinach, cooked until wilted
1 pound penne, cooked according to package directions, drained, and kept warm

  1. Add the cauliflower to a large pot and add enough water to cover. Bring to a boil over high heat and cook until the cauliflower is very tender, about 10 minutes. Drain exces water from the pan and puree the cauliflower using an immersion blender or a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Add almond milk 1 tablespoon at a time, as needed to achieve a creamy consistency. Add the nutritional yeast (if using), nutmeg, salt and pepper. Set the puree aside.
  2. Place the onion in a large saucepan and saute over medium heat for 10 minutes. Add garlic, thyme, and basil and cook for another minute. Add the spinach and cooked pasta and cook for 5 minutes, or until heated through.
  3. To serve, divide the pasta mixture among 4 plates and top with the warm cauliflower puree.
From Forks over Knives cookbook by Del Sroufe, page 151

Almond butter cups (made without the crust)







Sassool's Autumn Root Salad knock-off

We love Sassool's Autumn Root Salad and thought we would try to make it ourselves.

Dressing ingredients
2 TBS pomegranate juice concentrate
1 TBS walnut oil
1.5 TBS water
1.5 TBS honey
1/2 TBS white wine vinegar
1/2 tsp Dijon mustard
Dash of pepper
Dash of salt

Salad ingredients
matchstick slice 1 bunch of beets
matchstick slice  and equal amount of carrots, ~3 large carrots
1/4 cup cilantro, chopped
1/2 cup walnut pieces

Directions:
Place all the salad ingredients in a bowl
Whisk together the dressing
Toss salad and dressing

Tuesday, January 10, 2017

Khatta Aloo

We love Indian food and wanted potatoes with our Karahi tonight.

Ingredients:
2 pounds diced potatoes

1/4 cup vegetable broth
3 cloves garlic, minced
1 onion, diced
1 TBS ginger, minced
1 tsp cumin
1 tsp turmeric
2 TBS lime juice
1/2 tsp salt

Directions:
Add the potatoes to water covering the potatoes
Boil the water for the potatoes and then reduce heat to med for 7-10 minutes
drain the potatoes

While the potatoes are cooking, broth saute the onions, garlic, and ginger for 5 minutes. Stir in the spices and lime juice.
Combine the drained cooked potatoes with the spices and sauteed vegetables. Place all on a baking sheet.
Bake at 350 for 30 minutes.


Monday, January 9, 2017

Roasted Garlic Potato Soup

After several days of below freezing, we wanted a warm hearty soup. We found this link from Healthy Blender for a Vegan Roasted Garlic Potato Soup. We reduced the oil to fit our needs. Served it with grilled Daiya Cheddar Cheese Sandwiches.

Ingredients:

  • 2 large heads garlic
  • 6 large red-skinned potatoes, scrubbed and sliced
  • 2 large red onions, roughly chopped
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 bunch flat-leaf parsley, leaves finely chopped



  • 1 teaspoon fresh lemon juice, plus more to taste



  1. Preheat the oven to 350°F (180°C).
  2. Brush off the papery outer layers around each of the heads of garlic, leaving them whole with all of their cloves connected. Trim 1/4 inch (6mm) off the top off each head of garlic to expose the tops of the garlic cloves. Drizzle each head with 1 teaspoon of the olive oil and a pinch of salt. Wrap each head separately in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast them in the oven for 40 to 60 minutes, until tender. Allow to cool, then squeeze out the garlic pulp from the cloves, and set aside.
  3. Fill a large pot with cold filtered water. Add the sliced potatoes with 1 tablespoon of the salt, and bring to a boil. Simmer, uncovered for 5 to 7 minutes until just tender. Drain, and set aside. Wash the pot, and place back on the stovetop.
  4. Over medium heat, warm the vegetable broth,  and sauté the onions with 1/2 teaspoon of the salt for about 30 minutes, until caramelized.
  5. Add the vegetable broth, increase the heat to high, and bring to a boil. Reduce the heat to medium-low, add the cooked potatoes, roasted garlic, remaining teaspoon salt, and pepper, and simmer gently for about 10 minutes to allow the flavors to mesh. Remove the pot from the heat, and allow to cool slightly. Stir in 1/2 cup of the parsley and add the lemon juice. Season with salt and pepper to taste.
  6. Pulse very briefly with an immersion blender just to break up some of the potato, but keeping the soup rustic and chunky.
  7. To serve, ladle the soup into bowls and garnish with remaining parsley.