Bakes Tofu Bites (vegan)

Well, I'm not sure if I should post this one or not.  It's a new recipe Rach and I tried, but it's a bit odd having tofu taste like BBQ.  Rach thinks it would be better if the tofu is marinated for a day instead of a few minutes.  I think this one comes down to a matter of taste.

You will need:

• 1 package of extra firm tofu, cut into cubes
• 1/4 cup soy sauce
• 2 tbsp. maple syrup
• 1 tbsp. vinegar
• dash of hot sauce
• 2 tbsp. ketchup
• 1/4 tsp. garlic powder
• 1/2 tsp. pepper

Mix all ingredients and marinate.  Bake in a preheated 350F oven.  Turn at 15 minutes and bake for another 15 minutes.  Sides should be golden brown. 

Cashew Crunch (Vegan)

This is an amazing party food, but is very addictive.  It has a sweet and spicy flavour to it.  These burn very easily, so be extra careful. This is another recipe from my friend Gail.

You will need:

• 2 cups cashews, salted
• 1 tbsp. hot water
• 1 tbsp. sugar
• 2 tsp. soy sauce, divided
• 2 cloves of garlic, sliced
• 1 tbsp. ginger, chopped
• 1 tsp. chili flakes
• Zest of one lime
• 2 tbsp. of raw sugar (this is the large crystal sugar)

First you have to split all the cashews in half.  I usually give this job to Rach (as my mother used to say, "she's younger and better looking".

Next make the syrup.  Mix 1 tbsp. hot water and 1 tbsp. sugar, so that sugar is dissolved.  Add in 1 tsp. soy sauce.  Set aside.

Now to blanch the garlic.  Boil a bit of water and throw in the garlic slices for only 10 seconds (no more).  Pat the garlic dry and place in a large bowl with another 1 tsp of soy sauce.  Add in ginger, lime zest and chili flakes and stir.

Add in cashews and stir until nuts are coated.  Stir in sugar/soy sauce mixture very well.  Add in raw sugar.

Lay out on a baking sheet (I used my stoneware) and bake at 325 degrees for 25 minutes - stirring once.

You can serve these hot or cold.  We like to make these earlier in the day and serve them later after the flavours have a chance to settle in.  I think I'll go see if Rach wants some right now.

If you have any left (and I'm betting you won't) you can store these in a glass container.

Yellow Split Pea Soup

It`s pouring some kind of mixture of snow and rain tonight.  This soup is easy to make and very nutritious, not to mention ultra cheap.

You will need:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp. chili flakes
• 1 large carrot, chopped
• 1 rib celery, chopped
• 4 cups vegetable stock (I just use the Knorr veggie cubes here instead)
• 1 cup water
• 1 tsp. cumin
• 1 cup yellow peas, rinsed
• Salt & pepper
• Vegetable oil

Saute onion and garlic in oil. Add chili flakes and cumin.  Add in carrot and celery.  Add yellow peas and liquid ingredients.  Bring to boil and simmer for 1 hour.  Remove from heat and add salt and pepper to taste.

Do not add the salt until the end otherwise the peas will not get as soft.

Marshmallow Puffs

This is one of Rach's favourites.  The recipe came from my Aunt Ginny.  They are super easy to make.  You can make them in chocolate flavour or peanut butter flavour - both are shown here. 

You will need:

• 3 cups miniature marshmallows
• 1 cup peanut butter chips or chocolate chips
• 1/4 cup smooth peanut butter
• 1/4 cup margarine
• 2 tbsp. milk
• 1 cup coconut

Place marshmallows evenly into greased 8 inch square pan.

Combine remaining ingredients in a small sauce pan.  Cook and stir over low heat until melted and smooth.  Add in coconut.  Cool slightly and pour over marshmallows in pan spreading to coat all marshmallows.  Chill and cut into squares.

Vegetable Buryani (vegan)

 

This recipe makes a ton and surprisingly enough freezes well. You can pair this with your favourite curries or just eat it on its own.  I got this recipe from my friend Gail at work. If you haven't had a chance, check out her blog:  Delicious Vegan Recipes

You will need:

• 3 cups basmati rice, uncooked
• 2 onions, chopped
• 2 cloves, garlic
• 1 tbsp. ginger, chopped
• 1/2 tsp. cayenne pepper
• 2 tsp. cumin
• 2 tsp. ground coriander
• 2 tsp. garam masala
• 1 1/2 coconut milk, divided
• 2 large carrots, chopped
• 3 red potatoes, chopped with skins on
• 1 bunch broccoli
• 1 can baby peas
• 1/2 tsp. turmeric
• Vegetable oil
• Salt & pepper

Make the rice:

Take 3 cups of basmati rice and rinse and drain it about three times in cold water.  Then, add water to cover it and let it soak for 30 minutes.

Bring a large pot of water to a rolling boil and add rice.  Boil for 3 minutes (make sure you time it) and then drain and set aside. 

Make the curry:

Saute onions in vegetable oil until they start to brown. Add garlic and ginger.  Add in cayenne pepper, cumin, coriander and garam masala.  It's easier to measure the spices out ahead of time in a prep bowl. Then you can just pour them over the onions when you're ready.  Add more oil if spices become dry.

Add 1/2 cup coconut milk and add carrots and potatoes. Bring to a boil and reduce heat.  Let it simmer until vegetables are cooked through.  Add salt and pepper.

Add chopped broccoli and baby peas. Cook for a few minutes.  Add more salt and pepper to taste.  This dish needs the salt and pepper as the rice has no seasoning.  If things are a bit dry you can add some water - but not too much.

Mix in the rice.  This is best done in a large bowl using a chopstick or the end of a wooden spoon.

Take 3/4 cup of coconut milk and turmeric and microwave for 30 seconds.  Pour the yellow mixture into the rice sporadically.  The idea is to streak the rice with the yellow colour, so when it comes out, some grains are white and others yellow.

Put in a casserole dish (sprayed with non-stick cooking spray) and cover tightly.  Bake in a preheated oven at 300F for 30 minutes.

Note:  Buryani is very fragile, so the more you stir it and mix it, the more sticky the rice becomes.

Great Gluten-free Find

Being the holidays, one of the things I really miss is biscotti.  I found a gluten-free biscotti by Patsy Pie.  I've seen this in a number of stores including Sobeys.

I have tried the chocolate chip biscotti, the cranberry orange biscotti and the peanut butter cookies.  All were outstanding. 

I highly recommend giving them a try.

Raisin Squares

These raisin squares are my favourite Christmas treat. I sometimes make them for myself at other times of the year, just because.  They are a bit time consuming, but worth it totally.  They freeze really well.

You will need:

• 1 gluten-free Pie Pastry
• 2 cups raisins
• 2 cups water
• 2 1/2 tbsp. lemon juice
• 3/4 cup brown sugar, packed
• 1/3 cup Gluten-free Flour Mixture
• 1/2 tsp. nutmeg
• 1/4 tsp. cinnamon
• 3 tbsp. white sugar
• 2/3 cup water

Preheat oven to 350F. Press half of pastry into 9 x 13 glass baking dish (I suggest you spray it with non-stick cooking spray first).  Let the pastry go up the sides of the pan a little.

Combine raisins, 2 cups of water, lemon juice and brown sugar in a sauce pan.  Bring to a boil, turn down heat and simmer for 5 minutes.

Combine g/f flour mixture, nutmeg, cinnamon and 3 tbsp. of white sugar thoroughly in a small bowl.  Stir in 2/3 cup water gradually, mixing until smooth.  Add this mixture gradually, stirring constantly. Bring to a boil, and boil gently, stirring 5 minutes.  Remove from heat and cool.

Pour raisin mixture into pastry lined pan.  Roll out remaining pastry to cover filling. Bake for 35 minutes or until well browned.

I put them in the fridge over night before cutting them into squares.  Things hold together much better once they are cold.

I'm going to go have one of these right now. 

Greek Salad

 

This recipe is my mom's fav.  I make it for her every time we have a family function. It's a standing joke it our family, that the salad is the for the table, but mom won't let anyone eat it.  Okay, she is not that bad, but she gives you the evil eye that can open a clam at 30 paces if try and go for seconds.  When I phoned to say Merry Christmas today she was eating leftovers for lunch (my dad gets none - he knows better then to even ask). 

You will need:

• 1/2 head ice burg lettuce, cut up
• 1/2 English cucumber (you can use the field cucumber if that's all you have, but it's not quite as nice)
• 2 tomatoes
• a few slices of thinly sliced red onion
• 1/3 to 1/2 cup crumbled feta cheese
• 1 tbsp. + 2 tsp. red wine vinegar (it has to be red wine vinegar - no substitutions on this one).
• 1 tsp. dried oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 1/2 tbsp. olive oil (again, no substitutions on this)

Assemble the salad:

Slice the cucumber as thinly as you can and add to lettuce.  Cut tomatoes into wedges and add to lettuce.  Add in red onion and feta. 

Make the dressing:

In a separate bowl, combine red wine vinegar, oregano, salt, pepper and olive oil. Give it a good stir and pour over salad.  Toss and serve. 

Your mom will love it!  Merry Christmas to mine.

Chocolate Fudge

 

This is way too sweet for anyone's health, but it is just soooo good. 

You will need:

• 1 package of semi sweet chocolate chips
• 1 can of condensed milk
• 1 1/2 cups of walnut pieces

On medium to low heat combine condensed milk and chocolate chips until chocolate is melted.  Stir well. Stir in nuts.

Spread into a greased square glass dish.  Chill. Cut into desired sized pieces. That's it...easy, peesy (really not sure on the spelling there, lol).

Meatless meatballs

 

You will be surprised how close these are to "the real thing".  The secret ingredient is pecans...opps, I guess it's not a secret anymore! 

You will need:

• 3/4 cup pecans, ground
• 1 tin pizza sauce
• 1 egg
• 1 to 1 1/2 cups gluten free bread crumbs
• 3 tbsp. Parmesan cheese
• 1 clove garlic, crushed
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1/2 cup TVP
• 1/2 cup water
• 1 onion, chopped
• Vegetable Oil
• 1/2 a recipe of Homemade Tomato Sauce

Preheat oven to 350F.   Rehydrate TVP in 1/2 cup of water. Mix pecans, TVP, Parmesan, garlic, pepper and oregano,  Saute onion in vegetable oil until soft.  Stir into pecan mixture.

Spray a rectangular glass baking dish with non-stick cooking spray.  Form pecan mixture into ball shapes.

 

Cover "meatballs" with pasta sauce and cover dish with foil.  Bake for approx 45 minutes.  You have to be careful as these will burn easier than normal meatballs.

Chilli and Jalapeno Cornbread

My friends, Dave & Starr, gave me a piece of jalapeno cornbread made with flour.  Rach tried it and liked it, so I tried converting it and it turned out amazing.  I paired it with home-made chilli.

Jalapeno Cornbread

You will need:

• 1/2 cup corn flour
• 1 1/2 cups cornmeal
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 6 tbsp. sugar
• 2 eggs
• 1 cup buttermilk
• 1/4 cup olive oil
• 2 tbsp. diced jarred jalapeno peppers

Combine dry ingredients in one bowl and wet ingredients in another bowl. Stir wet ingredients into dry.  Put in a greased 9 inch baking dish.  Bake in a preheated oven at 400F for 25 minutes.

Chilli

You will need:

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 jalapenos, chopped
• 1/2 tsp. chilli flakes
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 zucchini, chopped
• 6 to 8 mushrooms, sliced
• 1 carrot, diced
• 2 tbsp. chilli powder
• 2 tbsp. cumin
• 1 can of corn
• 1 can kidney beans
• 1 can black beans
• 1 can diced tomato sauce
• Vegetable oil
• Salt and pepper

Saute onion, garlic, jalapenos and chilli flakes in vegetable oil.  When starting to soften add peppers, zucchini, mushrooms and carrot.  Add in spices.  Add more oil if it gets too dry.  When the spices become fragrant, add corn, kidney beans, black beans, tomatoes and tomato sauce.

Stir it all together and bring to a boil.  Reduce the heat and simmer, covered, for at least an hour stirring occasionally.  When it's done, add salt and pepper to taste.

This recipe is pretty spicy, so you can adjust the heat as you like.

Lasagna

Last week I picked up some gluten-free lasagna noodles.  This is one of those comfort foods that Celiacs so often miss.

 

You will need:

• Half a recipe of Home-made Tomato Sauce
• 1 tub of cottage cheese
• 1 package of lasagna noodles
• 2 eggs
• 2 cups mozzarella
• Non-stick cooking spray

Boil the lasagna noodles in water until almost done.  Spray a 9 x 13 inch casserole dish with non-stick cooking spray.  Mix cottage cheese with 2 eggs.

Start the layers with sauce.  Then add noodles, half cottage cheese mixture and enough mozzarella to cover the sauce, but not too much.  Repeat.  Finish with noodles, sauce and a generous layer of mozzarella. 

Cover and bake for a good hour in a 350F oven.  Wait a good 20 minutes before slicing.

Great Gluten-free Find

A friend on the Go Train gave me a gluten-free cookie. It was so close to "the real thing" that I had to double check it was gluten-free.

There is a store on Bloor Street West just east of Jane Street called Sweet Flour.  They offer two gluten-free varieties:  chocolate chunk and peanut butter. I have only had the chance to try the chocolate ones, but it was worth me making a trip out to find this store.

If you phone ahead, they will make you dozen of the flavour you like. The staff was super friendly and very helpful.

This is one my greatest gluten-free finds.

Stuffed Pasta Shells

 

I was in Naturally Yours and they pointed out to me these giant pasta shells.  I haven`t had stuffed pasta shells in over a decade, so I took these home with me. 

You will need:

• Half of my Home-made Tomato Sauce recipe
• 1 package of gluten-free large pasta shells
• 1 tub of cottage cheese
• 1 to 1 1/2 c. mozzarella cheese
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1/2 tsp. chili flakes
• Salt and pepper
• 1 tsp. Italian seasoning
• Vegetable oil
• Non-stick cooking spray

Saute onion, garlic, chili flakes in vegetable oil.  When onions start to soften add Italian seasoning and salt and pepper to taste.

Cook pasta shells in boiling water until almost done.  Cool in cold water.

Combine cottage cheese, mozzarella and onion mixture. 

Spoon cottage cheese into pasta shells.

Spray a casserole dish with non-stick cooking spray.  Put a bit of sauce on the bottom.  Layers stuffed shells and sauce until you have used up all the shells.  Sauce should be on top ensuring all pasta and cover. 

Bake in a 350F, covered, for 45 minutes. 

Eggless Scrambled Eggs (vegan)

 

It's true...a vegan recipe for scrambled eggs.  I promise you will be pleasantly surprised on this one. 

You will need:

• 1 onion, chopped
• 1 clove garlic, chopped
• 3 or 4 large mushrooms, sliced
• 1/2 tsp. chili flakes
• 1/2 tsp. paprika
• 1/2 tsp. cumin
• 1/4 tsp. turmeric
• 1/2 tsp. onion powder
• 1/2 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. nutritional yeast
• 1/2 block of firm tofu
• Vegetable oil

Saute onion, garlic and chili flakes in vegetable oil. When onions are softened, add paprika, cumin, turmeric, onion powder, basil, salt and pepper.  You may need to add more oil if spices are too dry.

Crumble in tofu and nutritional yeast.  Heat until heated through. 

Rach and I love these with the Yellow Potatoes.

Yellow Potatoes (vegan)

This recipe came from my friend Gail's blog.  Rach and I came up with the name "yellow potatoes" from the bright yellow colour the turmeric gives this dish.

You will need:

• 6 potatoes
• 1 medium onion, chopped
• 1 jalapeno, chopped
• 1 tsp, turmeric
• 2 tsp. cumin
• 1 tbsp. black mustard seeds
• Vegetable oil
• 2 capfuls of white vinegar
• Salt and pepper

Peel and boil potatoes until tender.  Cool.  When cool, chop into pieces.

Saute onion and jalapeno in vegetable oil. Add turmeric, cumin and mustard seeds. Add more oil, if necessary.

Fold in potatoes until they are coated in spices and yellow.  Fry for about 5 minutes.  Add lots of salt, some pepper to taste and vinegar. 

Gluten-free Flour Mixture (vegan)

 I make this and keep in a air tight container and use as needed. 

Mix together:

• 2 cups white rice flour
• 1/3 cup tapioca starch flour
• 2/3 cup potato starch flour

Peanut Butter Chocolate Chip Cookies

Yes, it's true a gluten-free cookie that doesn't taste like cardboard.  I recently made these for my co-workers and everyone loved them (not even knowing they were gluten-free).

You will need:

• 3/4 cup margarine, softened
• 3/4 cup brown sugar
• 1/3 cup white sugar
• 1/2 cup peanut butter
• 2 eggs
• 1 tsp. vanilla
• 1 3/4 cups Gluten-free Flour Mixture
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk chocolate chipits
• 1 cup Reese peanut butter chipits

Preheat oven to 350F.  In a large mixing bowl, beat butter, brown sugar, white sugar and peanut butter until well blended.  Add eggs and vanilla beat thoroughly.  Stir together g/f flour mixture, baking soda and salt.  Gradually add g/f flour mixture beating well.  Stir in chipits into batter. Drop by rounded teaspoons onto greased cookie sheet.  Bake 8 to 10 minutes or until lightly browned.  

Rewrite: Sweet Potato Fries with Cumin Mayo

 

Rach and I have refined this recipe and think we have made it even better.  The key is baking the fries on a lower heat for longer and then turning it up to high heat near the end.

I've never been keen on sweet potatoes, but with all the hype on sweet potato fries these days, it made me want to try them.  My friend, Gail, had a recipe on her vegan blog, but it wasn't gluten free.  I found a way to make them g/f and they still take great.

You will need:

• 2 sweet potatoes
• olive oil
• salt and pepper
• Gluten-free panko style bread crumbs
• 1/2 cup of Miracle Whip
• 1 tsp. cumin

It's one thing to find g/f bread crumbs, but quite another to find panko style.  When I was in Naturally Yours, the man who worked their suggested these to me. I had this recipe in mind and bought them.

Peel and wash the sweet potatoes and cut into french fry shapes.  I find it helps if you dry them with a towel.

In a bowl toss sweet potatoes with olive oil, salt and a little pepper.  Coat with breadcrumbs (you don't need a lot).

Bake in a 350F oven. I like using my stoneware for this. It takes awhile at the 350F oven, about an hour.  Then I turned the heat up to 450F for another 10 minutes so they can really get crunchy.

Mix cumin in the Miracle Whip and use as a dipping sauce.

These are nice for a Saturday night dinner in front of the TV.

Grits

This is a recipe that came from my friend, Paola, and I put my own spin on it. My taste testers tell me this is their favourite to date.

You will need:

• Salted water
• Cornmeal
• Vegetable oil
• 1 can of kidney beans (rinsed and drained)
• 1 heaping tsp of spice mix
• 1 to 2 tsp. of cumin
• 1 jalapeno, chopped
• 1 onion, chopped
• 1 red pepper, chopped
• 1/2 tsp. chilli flakes
• 2 cloves of garlic, crushed
• 1 tin of chopped tomatoes
• Salt and pepper
• Cheddar cheese, shredded

Bring some salted water to a boil.  I used approx. 2 cups of water and 1 tsp. of salt.  Stir in cornmeal until it starts to thicken.  Remove from heat and cover.  It will become even more thick.

Saute onion, garlic, chilli flakes and jalapeno in oil.  Add in chopped pepper, spice mix and cumin.  Add more oil if the spices need it.  Add the tinned tomatoes and kidney beans and simmer for about half an hour. Add salt and pepper to taste.

To serve: put spoonfuls of cornmeal mixture on a plate and cover with kidney bean mixture.  Top with cheddar cheese.

This one is going on my Christmas dinner list.

Spice Mix

This spice mix is great to use in stir fries, soups, rice, wherever you like.  I mix up a batch and keep it in an airtight container and use it as I need it.

You will need:

• 3 tbsp. paprika
• 2 tbsp. powered garlic
• 2 tbsp. black pepper
• 1 tbsp. onion powder
• 1 tbsp. oregano
• 1 tbsp. thyme leaves
• 2 tsp. salt

Mix together well and use to taste.  This has a bit of a kick to it, so keep it in mind when using. 

Lemon Loaf

One of the things I really missed when I was diagnosed with Celiac Disease was lemon loaf.  A friend sent me this recipe last week that she found in the Globe and Mail.  It is very close to the "real thing".

You will need:

• 1 cup butter or margarine, softened
• 1/4 cups white sugar
• 2 cups rice flour, less 2 tbsp.
• 1/2 tsp. salt
• 2 tsp. baking powder
• 4 eggs
• 3 tbsp. lemon juice
• rind of one lemon
• 1/3 cup white sugar
• juice of one lemon

Preheat oven to 350F.  Line a loaf pan with parchment paper.

Combine butter or margarine and1 1/4 cup sugar.  Beat in eggs.  Add in rice flour, salt, baking powder, 3 tbsp. lemon juice and rind.

Pour batter into pan and bake for 1 hour and 5 minutes or until cake tester comes out clean.  Place a piece of parchment paper loosely over the loaf if you are worried about it getting too brown.

Mix 1/3 cup sugar and remainder of of lemon juice.  Pour over the cake as soon as it comes out of the oven. 

Minestrone (vegan)

It just figures I get sick on my vacation.  I have some kind of sinus thing going on today that prevented me from getting in the pool to do my lengths.  This hearty soup is great for this drizzly, damp day. 

You will need:

• 2 onions, chopped
• 2 stalks of celery, chopped
• 1 carrot, chopped
• 1 jalapeno, seeded and chopped
• 1/2 tsp. chili flakes
• 1/2 tsp. basil
• 1 tsp. oregano
• 1 can diced tomatoes
• 1 can tomato paste
• 2 cups nappa cabbage, sliced
• 1 zucchini, chopped
• 1/2 a package of arugula
• 1 can kidney beans
• 1 cup gluten-free pasta
• 2 cups mushrooms, sliced
• 4 cups of water
• 2 Knorr vegetable cubes
• 1/2 tsp. pepper
• Vegetable oil
• Salt
• 2 cloves garlic, chopped

Saute onion, garlic, celery, carrot and chili flakes in vegetable oil. Add pepper, oregano and basil.  Next add tomato paste and tin of tomatoes.  Add the water and veggie cubes.  Then add mushrooms, nappa and zucchini.  Simmer for 45 minutes, then add kidney beans, arugula and pasta.  Simmer for another 20 minutes or so.

This recipe makes a ton. You can feed a crowd or even freeze some for later.

Pie Pastry

I get more requests for my gluten-free pies. Even non-Celiacs ask for a pie when they come over for dinner.  My friend, Ruth, asks for a birthday pie instead of a birthday cake. 

This recipe comes from Betty Hagman's book The Gluten-free Gourmet.  It can be found on Page 90.

You will need:

• 1 1/2 cups rice flour
• 1/2 cup potato flour
• 1/4 cup tapioca flour
• 1 tsp. salt
• 1 tbsp. sugar
• 1tsp. xanthan gum
• 3/4 cup shortening
• 1 egg
• 2 tbsp. vinegar
• 2 tbsp. cold water.

Combine flours, salt, sugar and xanthan gum into a mixing bowl. Cut in shortening.  Blend together.  Blend in egg, vinegar and water with a fork.

I take small pieces of dough and press them into a glass pie dish.  This type of pastry will fall apart very easily, so it is pretty much impossible to roll out this dough like you would traditional dough.  Once you have your crust lining the pie dish.  Add you filling. At this time of year I just use canned, but you can put in whatever you like. 

Roll out small pieces of dough and place on top of filling, until entire top is covered.  It will look somewhat like a patchwork quilt. 

Bake in a 350 oven until crust is golden brown.

Vegetable Dip

One of the best things of being on vacation is catching up with old friends.  I am expecting an old friend shortly for dinner. We both still swim after all these years - in fact, she is the life guard at the pool I swim at.  The only problem with that is she knows if I cheat on my lengths - she`s very observant that way. 

I have made this dip for a pre-dinner snack.  This one goes over very well at parties. It is not one hundred percent gluten-free as the soup mix used has some barley extract in it, so if your gluten intolerance is severe stay away from this one.

You will need:

• 2 cups of sour cream or plain yogurt
• 1 envelope of Knorr dried vegetable soup mix
• Soy sauce
• Onion powder
• Paprika
• 2 tbsp. Parmesan cheese
• Cheddar cheese, shredded
• 1/2 onion, chopped

Mix the soup mix and chopped onion in the sour cream or plain yogurt.  Add a dash of onion powder and a dash of paprika.  Stir in Parmesan cheese and a couple of handfuls of shredded cheddar.

It is best to make this dip the day before serving so that the dehydrated vegetables plump up with the moisture of the sour cream or yogurt. 

Roasted Vegetables (vegan)

This is one of my favourite recipes for the fall. It is the truest version of comfort food.  The colours and the flavours come together in this dish and just make me feel warm and cozy inside.  This is another recipe I have picked up from my friend Gail.

You will need:

• 1 red pepper, cut into bite sized pieces
• 1 zucchini, cut into bite sized pieces
• 1 to 2 cups of mushrooms, quartered
• 1 cup baby carrots
• 1/2 red onion, thinly sliced
• Olive oil
• Balsamic vinegar
• 1/2 tsp. chili flakes
• 1/2 tsp. dried oregano
• Salt and pepper
• 2 cloves garlic, crushed

Mix all the veggies in a large bowl.  You don't have to use what I use - you use whatever you like in whatever quantities you like.  This is a great way to use up those "almost there" vegetables in the fridge.

Sprinkle salt and pepper to taste and mix in with the veggies.  In a prep bowl mix about a 1/4 cup of olive oil and a tablespoon or two of balsamic vinegar.  Mix in the garlic, chili flakes and oregano.  You can adjust these amounts to your quantity of veggies and your taste. Mix in oil mixture to veggies. 

Put veggie in a rectangular glass baking dish.  I prefer to spray it with non-stick cooking spray first.  Bake for 1 hour at 350F oven stirring every 20 minutes or so. 

Tatziki

Here I am on Day 2 of my vacation. The dog and I worked on cleaning the basement - and he was a great help.  I am off to see a scary movie this afternoon - can you imagine the middle of the day!  David Caruso is busy, so I'm on my own for this one. Before I leave for the movies, I decided to post some more recipes.  This one is a perfect companion to my lemon potatoes.  There is a lot of hurry up and wait with this recipe, but doing this slowly is important to the success of this.

You will need:

• 1/2 a tub of Bulkan yogurt 
• 1 clove of garlic, crushed
• 1/3 cucumber, peeled and grated
• 1 tbsp. olive oil
• Salt and pepper

 First you need to strain the yogurt.  I find this is best to do this over night.  Most recipes talk about straining the yogurt in a cheese cloth, but I find a coffee filter works just as well.  Put a strainer over a bowl and line the strainer with a coffee filter.  Put the yogurt in the coffee filter and refrigerate over night.

The next morning you will be surprised how much liquid has drained out of the yogurt.

Put the yogurt in a bowl and stir in garlic and olive oil.  I grate the cucumber with my cheese grater and put it in a separate bowl.  With clean hands I squeeze the cucumber so as much liquid as possible comes out of the cucumber. Stir into the yogurt mixture.  Add salt and pepper to taste.  You can add a tiny bit of sugar (no more than 1/4 tsp.) if you find it too acidity. 

I find it best to let this sit in the fridge until the next day so that the flavours all come together.

Broccoli Soup

Today being the first day of my vacation, I decided I was going to park myself in front of the TV all day and veg out until I was sufficiently bored.  Between my date with David Caruso (I find him really sexy and I can't tell you why) on CSI Miami and a day-time movie in the afternoon, I made myself this soothing broccoli soup for lunch. This recipe came from my friend Gail and you won't believe the "secret ingredient".  Here we go....

You will need:

• 2 cloves of garlic, crushed
• 1/2 tsp chili flakes
• 2 medium onions, cubed
• 1 baking potato, chopped
• 1 bunch of broccoli, chopped
• 2 Knorr vegetable cubes
• 4 cups of water
• olive oil
• 6 triangles of Laughing Cow cheese

Saute the onions, garlic and chili flakes in the olive oil.  Add the cubed potatoes and broccoli.  Add the water and Knorr vegetable cubes.  Simmer until vegetables are cooked through.  Stir in the Laughing Cow cheese.  I know this sounds weird, but its really good.  You can use an immersion blender to blend the soup, but I prefer the pieces left whole for more texture.

Cauliflower Curry (vegan)

Today being such a rainy day, made me crave some comfort food.  I wanted to do something with cauliflower and chick peas, so we came up with this curry.

You will need:

• 1 can of chick peas, drained and rinsed
• 1 can of chopped tomatoes
• 1 onion, chopped
• 1 jalapeno, chopped
• 1 carrot, chopped
• 1 1/2 tsp curry
• 1 1/2 tsp. cumin
• 1/2 tsp. masala garam
• 1 head of cauliflower, chopped and washed
• 1/2 tsp. chili flakes
• Vegetable oil
• Salt and pepper

Heat garlic and chili flakes in vegetable oil. Saute onion, carrot and jalapeno. When softened add curry, cumin and masala garam. Add more oil if needed.  When incorporated add tomatoes, chick peas and cauliflower.  Simmer for 45 minutes.  Add salt and pepper to taste.

Spicy Nappa Cabbage (vegan)

This is a very mild dish, spiced up in our usual fashion.  I find nappa or Chinese cabbage much milder than the other types of cabbage. 

You will need:

• 3 or 4 cups of sliced nappa cabbage, washed
• olive oil
• 1/2 tsp. chili flakes
• 2 cloves garlic, crushed
• salt and pepper

Heat garlic and chili flakes in olive oil. Add cabbage, cover and let it steam for a bit.  When cabbage has softened and is tender, add salt and pepper to taste. 

Lemon Potatoes (vegan)

This is one of our favourites.  These are amazing.  If chop them and fry them the next day, they are just like candy.

You will need:

• 8 to 10 potatoes, peeled and quartered
• 2 cloves of garlic, crushed
• 2 tsp. dried oregano
• 2 tsp. salt
• 1 tsp. pepper
• 1 cup water
• 1/2 cup lemon juice
• 1/3 cup olive oil
• Cooking spray

Spray a glass casserole bowl with  cooking spray.  This recipe is very messy, so you will need it.

Mix all ingredients except potatoes.  Stir in potatoes.  Bake in 350 F over for one hour covered and another hour uncovered.  Stir every half an hour.

Gluten-free Pasta and Home-made Tomato Sauce

This is one of our favs and total comfort food. The sauce is a bit time consuming to make, but worth it.

You will need:

• 1 tin of tomato sauce
• 2 tins of tomato paste
• 1 cup of red wine
• 1 cup of water
• 2 cloves of garlic, chopped
• 1/2 tsp. chili flakes
• 1 onion, chopped
• 1 small zucchini, chopped
• 1 red pepper, chopped
• 1 to 1 - 1/2 cups of mushrooms, sliced
• 1 tsp. oregano
• Salt and pepper
• Vegetable oil
• Gluten-free pasta

Make the sauce:

Saute onion, garlic and chili flakes in vegetable oil.  Add zucchini,  mushrooms, and red pepper.  Add tomato sauce and tomato pasta.  Stir in wine and water.  Mix fully and bring to a boil.  Be very careful at this point - I find this sauce burns very easily.  Reduce heat and simmer for 1 - 1/2 to 2 hours, stirring every half an hour or so.

A word on wine:  I find Bright's Red House wine a nice pasta sauce wine.  It's not too expensive, but doesn't taste cheap.  It is a screw cap, so it's easy to store in the fridge.

Make the pasta as you normally would.  Drain and rinse.  Serve with some freshly grated Parmesan.  Delish!

Gluten-free Pizza

I have been craving a gluten-free pizza made from scratch.  I took out my Bette Hagman cookbook and picked an easy pizza dough recipe.  The cookbook is Living Well Without Wheat by Bette Hagman and can be bought on Amazon by clicking here.  The recipe is Jill's Quick and Easy Pizza Crust on Page 161.  My book is an older version though.  The one on Amazon is a revised version.

Bette Hagman developed Celiac Disease later in life and wrote several cook books that helped me tremendously with my transition to gluten-free eating.  She passed away a few years ago.

You will need:

• 1/4 cup milk
• 2 large eggs
• 1/3 cup cornstarch
• 2/3 cup rice flour
• 1/4 tsp. xanthan gum (optional)
• 1 tsp. salt
• 1/4 shortening, melted
• mozzarella cheese, shredded
• pizza sauce
• pizza toppings of your choice

Before I begin, a word on xanthan gum. The gluten in wheat adds that stretch and binding to doughs and baked goods.  With gluten-free baking we sometimes need to add our own binding agent.  That is what we use xanthan gum for.  It is ridiculously expensive, but you only would use 1 tsp. at the absolute most in any given recipe so it does last a long time.  I keep mine in a sealed container in the freezer.  I have found it in the Bulk Barn and health food stores. 

Make the dough:

Beat the milk and eggs together.  Add the flours, xanthan gum and salt.  Mix in melted shortening.

Spread onto a clay pizza round in a 12-inch circle about 1/4 inch thick, but make the out edge thicker.  You will find this very thin and runny, but trust me that it will bake up very nicely. 

Make the pizza:

Spread pizza sauce over the dough.  Add shredded mozzarella.  I added jalapenos, sliced mushrooms and sliced onion.  Rach added roasted garlic, sliced onion and pickled banana peppers on her side.  The picture shown is my side. 

Bake at 400 degrees F for approx 25 minutes.  I let it sit for about 10 or 15 minutes before slicing.  It really is good - hit the spot!

Spicy Vegetable Soup

Rach has a cold this week, so I wanted to come up with a spicy soup to help her feel better.  This did the trick.  It's so easy and really hit the spot on this rainy night.

You will need:

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 tsp. chili flakes
• 1 cup carrots, chopped
• 3/4 cup frozen peas
• 1 zucchini, chopped
• 1 jalapeno, chopped
• 1 cup gluten free macaroni
• 1 tin of chopped tomatoes
• 8 cups of vegetable stock
• 1 tin of red kidney beans, drained and rinsed
• salt and pepper
• vegetable oil

Saute onion, garlic, jalapeno and chili flakes in oil.  Add carrots and zucchini. Add salt and pepper.  When softened, add stock and tomatoes.  Bring to a boil and add kidney beans and frozen peas.  Reduce heat and simmer for about half an hour.  Stir in macaroni and simmer for another 15 to 20 minutes. Add more salt (and pepper if you want) to taste. 

Yummy!

Channa (vegan)

Rach and love chick peas.  They are a great source of protein and iron.  I would eat them five times a week if I could.  This recipe is a traditional-style channa (so my friend Ajit tells me).  It's so easy to make and goes amazingly well with my lemon potatoes (recipe to come) and my Garlic Green Beans.

You will need:

• 1 can of chick peas (drained and rinsed)
• 2 cups of baby spinach or arugula 
• 1 onion, chopped
• 1 to 2 tbsp. Shan's Channa Masala mix
• vegetable oil
• salt and pepper
• hot pepper flakes (optional)
• water

Saute onion in vegetable oil with hot pepper flakes (if using).  When softened add chick peas and 1 to 2 tbsp. Shan's Channa Masala mix.  You can't just buy this an any grocery store.  I have seen it occasionally, but I usually have to get a friend to pick me my supply in a shop in an Indian neighbourhood.  

This is quite salty, so that keep that in mind.  I add some water at this point so the channa mix doesn't burn.  The channa mix will thicken the water (only use about 1/4 cup to 1/3 cup of water).

When the chick pea and onion mixture resembles a stew-like consistency, add in the arugula or spinach.  I like arugula a little more than spinach.  It is less bitter and all has all the great properties of any dark, leafy green.  When the arugula has wilted (it won't take long) season to taste with salt and pepper. 

A Great Gluten-free Find

 

Whenever I find a good gluten-free product, I like to share with my Celiac friends.  

I found these rice thins in No Frills.  They are a crunchy, thin cracker that doesn't have that unpleasant aftertaste that traditional rice crackers seem to have.  They come in a variety of different flavours. They are definitely worth a try. 

Don't Forget the B12!

Many vegetarians forget about B12 in their diets.  B12 is only present in meat and to a lesser degree animal products (e.g. eggs).

Once someone becomes B12 deficient there is no repairing the damage.  You can read more about the symptoms and dangers of B12 deficiency here.

The only way to take a B12 supplement is through a sub lingual (absorbed under the tongue).  I like the Nutrition House B12 (picture shown).  It is berry flavoured and quite pleasant tasting.

Poutine

 

Poutine is something Rach really missed when we went vegetarian.  We have found a way to duplicate the dark brown "beef" gravy.  You won't believe this is one hundred percent vegetarian.

You will need:

• 1 bag of frozen fries
• 2 cups of water
• 1 Knorr vegetable cube
• 1/2 tsp. sage
• 1/2 tsp pepper
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 4 tbsp. soy sauce
• 2 tbsp. nutritional yeast
• 3 or 4 tbsp. corn starch
• cold water
• vegetable oil
• cheese curds

Bake the fries in the oven according to package directions.  We like to bake them so we use less fat and baking them makes the fries nice and hot so the cheese curds melt really nicely.

While the fries are baking, make the gravy.  Saute onion and garlic in oil.  Add 2 cups of water, vegetable cube, spices, nutritional yeast and soy sauce.  Bring to a boil.  Mix corn starch in a bit of cold water.  Mix into gravy mixture.  It should thicken instantly.

When the fries are done, pour gravy over top.  Then add the cheese curds.

Rainbow Quinoa Salad

This is another recipe from the milk calendar.  Again, it's been changed slightly.

You will need:

• 1 - 1/2 cups quinoa
• 2 cups boiling water
• 1 Knorr vegetable cube
• 1 onion, chopped
• 1 red pepper, chopped
• 2 cups frozen vegetable mix
• 1/2 tsp hot pepper flakes
• Vegetable oil
• Salt and pepper
• 1/2 cup feta cheese, crumbled
• 1 can red kidney beans
• Balsamic vinegar
• Olive oil

In a fine, mesh sieve, rinse quinoa well under cold running water.  This removes the bitterness from it and is an essential step.  If your sieve is not fine enough then use a coffee filter in the sieve.  I find that works well. 

Prepare vegetables:
Saute onion and hot pepper flakes in vegetable oil.  Add red pepper and saute until softened.  Stir in frozen veggies and saute for a minute or two - until they start thawing. 

Prepare quinoa:
Add veggie mixture to quinoa in a microwave rice cooker.  Dissolve veggie cube in boiling water.  Add to quinoa/veggie mixture.  Microwave on high for 5 minutes.  Stir. Microwave on power 6 for 13 minutes.  Broth should be totally absorbed.  Add salt and pepper to taste.  Cool.

Prepare salad:
Add feta cheese, drained and washed kidney beans and balsamic vinegar and olive oil to taste.  Serve cold

Vegetables in Cream Sauce

 

This is another recipe Rach and took out of the mild calendar and modified it a bit.  

You will need:

• 12 baby new potatoes, cut in half
• 1 cup carrots, chopped
• 2 cups broccoli, chopped
• 1 cup green beans, cut in small pieces
• 1/2 cup frozen green peas
• 1 onion, chopped
• 1/2 tsp. thyme
• 1-1/2 cups of milk
• 1 cup Asiago cheese, shredded
• 1/2 tsp. hot pepper flakes
• 2 tsp. Dijon mustard
• 2 tbsp. fresh basil, chopped
• 2 tbsp. corn starch
• vegetable oil
• Salt and pepper

Combine potatoes, peas, beans and carrots in a large sauce pan, over with water and boil until almost tender.  Add in broccoli. Cook for another 10 minutes or so. Drain and set aside.

Saute onion in vegetable oil.  Add thyme and hot pepper flakes. Stir in cornstarch and add milk.  Bring to a boil, whisking constantly until thickened. Add in Asiago cheese.

Toss milk mixture with cooked vegetables and add salt and pepper to taste.

Iced Green Tea with Honey (vegan)

This was something Rach and made on some of those insanely hot days.  We were trying to stay cool with our a/c broken.

You will need:

• 2 green tea bags
• 2 trays of ice cubes
• 1/2 cup to 3/4 cup of honey

Make the green tea in a large teapot.  I put the honey right in the teapot, so it dissolves when I add the boiling water.  Don't let the bags steep for more than half an hour as the tea will be quite bitter if you do.  Once it has cooled down a bit, pour over ice in a juice pitcher.  

This is much nicer than the powdered iced tea and so much more affordable.

Garden Vegetable Rice (vegan)

This is a new recipe Rach and I have tried.  This has been well received by our taste testers.

You will need:

• 2 cups of boiling water
• 1 Knorr vegetable cube
• 1 cup of uncooked rice
• 2 cloves garlic, crushed
• 1/2 cup carrots, chopped
• 1/2 cup sliced almonds
• 1 onion, chopped
• Vegetable oil
• Salt and pepper

Fry onion, carrots and garlic in vegetable oil.  While that is softening down, dissolve veggie cube in boiling water.  When vegetables are soft, mix in with raw rice. I use a microwave rice steamer - add veggie cube mixture.  Microwave on high for 3 minutes.  Stir.  Microwave on level 6 for 10 minutes.  It will be done when all veggie broth mixture is absorbed.  If necessary microwave a bit longer.  Add salt and  pepper to taste.  Stir in almonds and serve.

Chocolate Peanutbutter Smoothie

 

 With our a/c broken, Rach and I have been trying to come up with ways to keep cool. This recipe came out of the milk calendar for 2011.  This is just like drinking a dessert. 

You will need:

• 2 cups of milk
• 1/2 cup peanutbutter
• 1/4 cup chocolate syrup
• 3 scoops of frozen yogurt
• 1 tbsp. mini chocolate chips for topping (optional)

Combine all ingredients in a blender and blend until smooth.  Pour into a chilled glass and garnish with chocolate chips if desired.