No-Fu Loaf

I have a backlog of recipes that I haven’t yet posted.  My brain is beginning to strategize the new cooking website I plan on launching, so I am visiting my family’s site less often.  I am still making yummy new mostly vegan suppers, but also remaking some of the old ones.  I must say it is handy having my recipes all in one place.

Here is a delicious lentil loaf I made a few days ago.  Years ago, I bought my first vegan cookbooks by Dreena Burton.  Her recipes are excellent and very family friendly. This recipe that I got from FatFreeVegan‘s blog is from Dreena’s new book.  The loaf was so good, that I may have to buy her book.  My 2 and 4 year olds LOVED it!

Continue reading

Advertisements

Veggie Burgers

I had a delicious veggie burger tonight.  They are made by Dr. Praeger.   I put the burger on my George Forman grill and cooked it until it was brown on both sides.  Then I had it with a whole wheat bun with tomatoes, cucumber, lettuce and mustard.  I put a bit of humus on the bottom of the bun and on the top of the bun put a bit of avocado.  One of the best non meat burgers that I have ever ate.   Of course my husband had his meat burger but I did not mind since my burger was just as good and much lighter.

Homemade Bread

I went out to try and buy bread with no gluten or wheat.  Well, talk about hidden ingredients that are on the ingredient label.  I decided to make my own bread with different non white  and wheat flour and I did it.  I put a bit of oat flour, spelt flour, rye flour, different grains, rice flour, yeast, almond milk and olive oil,  and came up with this bread.   I made it in the Blendtec.  Took only 15 minutes to make and two hours to rise twice.  I ate it in the morning with almond butter. Only one slice –  Delicious.

I also made a strawberry dessert with the chia seeds.  The texture takes getting used to as well.  One can also make ice cream with the blender.  I made that two days ago with frozen strawberries, frozen banana and almond milk.  It was creamy and very tasty.  I am giving up all of those nuts after supper and eating more fruit types desserts.

Don’t call it pizza!

The other night, I bought a package of gluten-free pizza mix.  After assembling the ingredients, I smeared the frosting-consistancy dough across a sheet pan and topped it with homemade sauce and veggies.  The results????  Blech!  The dough tasted like a giant soggy  noodle.  It made sense after reading the first ingredients were white rice flour and potato starch…gross…and unhealthy.  We scrapped off the topping to eat and threw out the crust.  The topping tasted great, better than great.  That gave me an idea, which after some internet research, apparently many vegans and celiac-disease sufferers already know about.  Make my own rice crust to lie under my baked toppings.

Success!   But, don’t call it pizza.  You might like this meal just as well, but it ain’t pizza and never will be.  The yum factor comes from sautéing each veggie separately until until al dente.  You could also toss the veggies in a bit of oil and bake them. I’ve made this twice – once with silken tofu and once with firm.  Both were delicious, but different.  The silken was smooth and melt in your mouth like goat-cheese, the firm closer to mozzarella.  Also, I pre cooked the rice crust a bit so the finished product would yield crispy edges without overcooking the veggies.

Not Luigi's pizza.

Continue reading

DAY 26 – Mexican Style Stuffed Peppers

You’re in for a treat with this recipe.  I EVEN measured the quantities, so hopefully it will work for you if you’re the kind of cook who doesn’t like to deviate from the recipe.  I am eating the leftovers as I write this, and I must say it tastes even better today.  This recipe makes tons of filling, so you’ll have them for leftovers too…bonus!  Please buy hot sauce.  It is SO good for you (ask Dr. Oz) and tastes great with these peppers.  I have a whole door-shelf for hot sauces in my fridge.  Most of them are made by a guy here in Ottawa, but your grocery store should at least have Valentina sauce in the Mexican section.  Check label for gluten.

Mexican Style Stuffed Peppers

Rice Filling

Continue reading

Tofu Veggie Stuffed Chickpea Crepe

I invented a winner tonight.  I found a gluten-free recipe for crepes in a cookbook, and made up a quick filling using veggies and herbs already in my fridge.  Turned out great.  As usual, I am ball-parking the quantities, so adjust according to your taste.

Tofu Veggie Stuffed Chickpea Crepe 

Crepes

2 cups nut milk

1 cup chickpea flour (besan)

4 tablespoons arrowroot flour

pinch salt

1 teaspoon parsley, chopped finely

1/2 teaspoon chives, chopped finely

Whisk all ingredients together.  Heat to medium a non-stick pan.  Wait until it is hot, they spray oil the pan.  add about 1/4 cup of the batter and swirl so it completely coats the bottom of the pan.  Cook for 2 to 3 minutes, flip then cook the other side.  Put on a plate and into a warm oven.  Continue  until you’ve used all the batter, stalking the crepes on top of each other and keeping warm in oven until filling is finished.

adapted from Candle 79

Tofu Zucchini marinade

1 tablespoon oil

2 tablespoons braggs soy sauce

1 tablespoon nutritional yeast

2 tablespoons cider vinegar

1 teaspoon fresh oregano, chopped

1/2 block of tofu, shredded

1 zuchini, shredded

In a shallow dish (example – 8 by 8 cake pan), mix together first 5 ingredients.  With your hands, toss in tofu and zucchini, mixing well.  Set aside at least 20 minutes or until ready to use.

Filling

1 tablespoon olive oil

pinch red pepper flakes

1 onion, chopped

2 cloves garlic, minced

salt and pepper

1/2 teaspoon rosemary

1 teaspoon thyme

1 large portobello mushroom plus 4 big button mushrooms, sliced thinly (I was using up what was in my fridge)

1/4 cup sherry

2 medium tomatoes, seeded and chopped

tofu/zucchini mixture

In a pan with a lid, heat oil and pepper flakes.  Add onions and sauté for 5 minutes before adding garlic, mushrooms, salt, pepper  and herbs.  With lid on cook down the mushrooms for about 5 – 10 minutes, adding water when dry.  Deglaze with sherry, add tomatoes and zucchini tofu mixture.  Cook another 3 to 5 minutes, just until heated through.  Either put a big scoop on one side of a crepe and fold over, or roll up.

Great smoothie today!

This is the best soothie I’ve made so far.  Mmmmm…should I or shouldn’t I drink husbands’s half????

2 cups chopped kale

2 cups spinach

1 red bell pepper, skin peeled off

2 small bananas

4 medjool dates

1 cup frozen mango, thawed

1 cup frozen mixed berries, thawed

water