Blueberry muffins

 The orginial recipe is from SW Beans . We marked our alterations with an "*" This recipe made 18 muffins.

Ingredients

• 2 (15.5oz) cans Garbanzos (drained, rinsed)
• 1/3 cup plant based milk*
• 1 cup sugar
• 1/4 cup applesauce*
• 3 TBS flax meal with 9 TBS water, mix together and wait 5 minutes for it to gel*
• 2 teaspoons vanilla
• 1 cup gluten free all-purpose flour*
• 1/2 cup rolled oats*
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1.5
  cup fresh blueberries
• 3/4 cup chopped pecans or walnuts, optional 

Directions

Heat oven to 375°F. Line with regular-size muffin cups  In food processor or blender, combine beans and plant based milk. Cover; process 25 seconds or until smooth. Add sugar, applesauce, flax/water and vanilla. Cover; process 20 seconds or until well blended.

In large bowl, mix all remaining ingredients except blueberries and nuts. Stir in bean mixture until all dry ingredients are moistened. Fold in blueberries. Spoon into muffin cups, filling nearly full. Sprinkle with nuts. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pans. Serve warm or cool. Store covered at room temperature up to 2 days, or for longer storage, freeze for up to 3 months.

Blackberry clafouti

 This recipe is altered from https://simplysohealthy.com/

Ingredients

• parchment paper to line pan *
• 2 cups fresh blackberries
• 1/2 cup unsweetened original almond milk
• 3/4 cup flax milk *
• 3 TBS flax meal with 9TBS water, allow to set up for about 5 minutes *
• 1 cup gluten free flour blend *
• 1/4 cup granulated stevia/erythritol blend, plus more for dusting or 1/2 cup sugar*
• 2 teaspoons vanilla extract
• 1/8 teaspoon sea salt

Instructions

1. Preheat oven to 350º Fahrenheit. Line a 9" round baking dish or pie pan with parchment paper

2. Arrange blackberries in a single layer in the prepared pan.

3. Add almond milk, flax milk, flax eggs, flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.

4. Pulse the blender a few times to thoroughly blend the cobbler ingredients. 

5. Pour the custard into the prepared baking dish over the blackberries.

6. Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.

7. Allow to cool about 10 minutes to allow the cobbler to set before cutting. If desired, dust with powdered erythritol or inulin to garnish. This dish is best served will still warm from the oven.

2/1-2/5 menu

 This week's menu is as follows: I am so sorry, my mom came to town on Thursday and I forgot to take pictures of our Thursday and Friday meals. They were good.

Monday: Lentil Minestrone  

Tuesday: Chickpea Gyros

Wednesday: Carrot dogs with slaw and baked beans 

Thursday: Mushroom Soup with Chickpea Salad or Pepper Ridge sandwiches
For the soup, I roasted the vegetables with the rosemary (with no oil) instead of sauting or boiling them. I use vegetable broth to deglaze the pan for added flavor. 

Friday:  Lentil Loaf and Mash Potatoes with gravy

Cinnamon Muffins

 

This muffin recipe started from onegreen planet. The changes are marked with an *

Ingredients

• 1/2 cup applesauce *
• 1 15-ounce can boiled white beans, washed and drained
• 1/2 cup oatmeal
• 2 tablespoons coconut flakes (omitted *)
• 1/4 cup favorite syrup (date, maple, etc.)
• 1/4 teaspoon of baking soda *
• 1/2 teaspoons of baking powder *
• 1 teaspoon of cinnamon
• 1 teaspoon of vanilla *
• 2 to 3 tablespoons cacao nibs *
• 
  
• Preparation
  Preheat the oven to 375°F. Blend all the ingredients with a blender or food processor, except the nibs, which should be added at the end. Mix well. Transfer the mass to the muffin molds. This recipe made 9 muffins. Bake about 20-25 minutes. Muffins should be slightly soft. Before serving, they can be sprinkled with a small amount of confectionary sugar with cinnamon.

1/25-1/29 menu

 The menu for this week is as follows:

Monday: Moroccan Lentil Stew

We used 2 tsp of tumeric and 1 tsp of cinnamon instead of the herbal capsules.

Tuesday: Beet and Bean Burger  with a simple slaw and Potato Boulangere

Wednesday:  Sweet Potato Enchiladas with aquafaba cheddar omitting the coconut oil

Thursday: Sweet and Sour stir fry with rice
We used the stir fry veggies from Costco, added beyond meatless balls and the sweet and sour sauce

Friday: Veggie Pizza
We used a gluten free crust, sauteed veggies, pizza sauce, and sprinkled it with nutritional yeast for a cheesy flavor or use aquafaba mozzarella omitting the oil

Gluten Free Sourdough Bread

 

The gluten free sourdough starter was made using the step-by-step starter guide.

 To make the bread we took
1 cup GF starter
1/2 cup brown rice flour
1/2 cup water
We combined these three and left it covered with a linen cloth for several hours.

To that we added:
1 cup oat flour
1 cup gluten free flour
1 TBS psyllium
1/2 cup ground flax meal
1 tsp salt
1 TBS maple syrup
1 cup water
Line an 8" springform pan with parchment paper. 
Mix the ingredients with the starter mixture. Pour it onto the parchment paper and shape. 
Cover the bread and allow to rise, doubling in size, for another 4-6 hours
Preheat the oven to 425. Remove the cloth and loosely cover the bread with foil without touching the bread. 
Reduce the oven temperature to 390 and place the foil covered bread in the oven. Bake for 30 minutes. remove the foil and continue to bake for another 45 minutes.
We ate it immediately after removing from the oven. The butter just melted as it was spread on the hot bread.

1/18-22 menu

 

This week's menu is

Monday: Italian Wedding Soup, we used beyond meat balls, no oil (water saute), we used kale instead of spinach, and vegetable broth instead of chicken. This is delicious!!!

Tuesday:  Fajitas We omitted oil and used water or broth instead

Wednesday:  Moroccan Shepherd's Pie

Thursday: Sweet Potato Gnocchi with Brussel Sprouts and Tarragon Cream from Isa Does It. 

for the Gnocchi:
1 pound sweet potato or butternut squash (roasted)
1 TBS liquid from olives
1 TBS white miso
1/2 tsp salt
1.5 -1.75 cups gluten free flour
2 TBS tapioca starch

Bake the sweet potatoes at 375 for 40 minutes
Allow to cool
Boil salted water
scoop potatoes out of skins into a large bowl and mash. Add olive liquid, miso, tapioca starch and salt and mix. Add gluten free flour 1/2 at a time and mix until the dough is slightly tacky.
Lightly flour a board,  and divide the dough into 4 balls.
Roll each ball until it is about an inch in circumference. 
With a floured knife cut the dough into 1 inch pieces.
Reduce the heat of the water to a simmer.
With a slotted spoon, lower each gnocchi into the water. Wait for the gnocchi to float and remove with a slotted spoon.

for the Tarragon Cream

/2 cup cashews, soaked for at least 2 hours, drained
1.5 cups vegetable broth
8 oz Brussel Sprouts, quartered
3/4 tsp salt
black pepper to taste
1 medium onion
1/4 cup sliced garlic
1 cup dry white wine
1/4 cup tarragon leaves

Blend the cashews and vegetable broth until smooth.
Roast at 400 the Brussel Sprouts with salt and pepper for about 35 minutes.  Remove from pan. 
Add the onion and garlic to saute with salt for a bout 7 minutes.
add the wine, salt, peper and turn to high, letting the wine reduce to about half. 
stir in tarragon leaves and add chickpea mixture. Combine until thickened.
Add Brussel Sprouts, toss to cover. 

Divide the gnocchi among bowls and cover with sauce and brussel sprouts.

Friday: Black Beans and Rice

January Soup Potluck 1/9/2021

For the January Potluck the theme is Soups. People have already started signing up for what they want to bring. Our mouths are salivating in anticipation.
February 6th's potluck will be SuperBowl foods. I think I am making Buffalo wings.  

Potato Soup 

Broccoli Cheddar Soup
we omitted the coconut oil in the aquafaba cheddar. Someone has a tomato allergy so we tried roasted red peppers instead. We needed to add another tablespoon of tapioca starch to thicken the cheddar sauce.
We pureed a can of drained, rinsed chickpeas with 1 cup of the vegetable broth. This added a thickener as well as healthy protein to the soup.

Vegetable Rice Soup 

1/2 C uncooked rice 2-3 quarts vegetable broth 1 - 3 oz can tomato paste 1 can cannellini beans Any veggies you have be on hand. I used: 2 yellow squash diced small 2 zucchini diced small 1/4 lb green beans diced small 1 1/2 C broccoli florets trimmed small 1 small cabbage (5-6”) or 1/4-1/2 larger head 1 small bag frozen peas Cook rice as directed on stovetop. Sauté all veggies in instant pot EXCEPT peas for about 10-15 min until just starting to soften. Empty can of tomato paste into pot and stir into vegetables. Cover mixture with vegetable broth (1 1/2 to 2 qts). Place top on instant pot and seal. Put on soup setting high pressure for 7 minutes. Once done allow to cool down 10-20 minutes. Release pressure manually and remove top. Pour in bag of frozen peas. Puree undrained can of cannellini beans in blender and pour into soup. Spoon cooked rice into soup. Stir and add more vegetable broth as needed to desired consistency.

Laurel's Kitchen Lentil Soup (one of our friends had a death int he family and couldn't join us but send the recipe for the soup she had made. thanks Peg!!!

We have leftover corn muffins we froze

We have leftover vegan sunflowerbutter cheesecake and the group is small. We used sunflower butter instead of almond as well as nowhey sunflower cups instead of Justin's almond butter ones

1/11-1/15 menu

 This week's menu is

Monday: This is being moved to next week, we are without a sink today as well. Italian Wedding Soup, we used beyond meat balls, no oil (water saute), we used kale instead of spinach, and vegetable broth instead of chicken.

Tuesday: the kitchen is not quite finished and we have no sink tonight, so we are going out for Black Bean Tacos

Wednesday:  Lentil Mushroom Stew . We omitted the oil and water sauteed instead.

Thursday: Pepper Ridge sandwich with leftover soup or stew

Friday: Ancho-Lentil Tacos and Mexican Millet

Bone building herbal tonic

Every time I am close to finishing a jar of this bone building tonic, I request the recipe from my sweet friend Debbie. It is here to share with anyone else interested. 
Select any five of the leaves listed below. Snip them and pack a mason jar, cover with raw apple cider vinegar. Store in a dark cabinet for 6 weeks, topping off with more vinegar as needed. Take at least 1 tablespoon per day with filtered water. It is also good for arthritic pain and acid reflux.

dandelion leaves

stinging nettle

horsetail

red clover

hound's tongue

motherwort

mugwort

mint

wild arugula

chickweed

sherpherd's purse

oatstraw

alfalfa

parsely

comfrey

raspberry leaves

blackberry leaves

thimbleberry leaves

sage

amaranth leaves

lamb's quarter

kale 

cabbage