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.