Mock Hamburger Soup (vegan)

My mother is a self proclaimed terrible cook.  But one soup she used to make always went over well.  It was a tomato based soup with hamburger and vegetables.  I decided to try and replicate a vegetarian version with TVP (and of course, spice it up!)  You can use any vegetables you have on hand. I went with the bokchoy to give this soup a boost of iron.

This makes a huge pot.  You can either freeze some or share.

You will need:

• 1 onion, chopped
• 2 cloves garlic, chopped
• 1/2 tsp. chili flakes
• 1 jalapeno, chopped
• 1 zucchini, chopped
• 1 red pepper, chopped
• 3 head of miniature bokchoy, chopped
• 1 cup TVP
• 1 cup gluten-free pasta shells
• 1 can diced tomatoes
• 1 can chick pea
• 8 cups vegetable stock (I use Knorr veggie cubes and water)
• Vegetable oil
• 2 tbsp. cumin
• 2 tbsp. chilli powder
• 1/2 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. oregano
• Salt and pepper

Saute onion, garlic, jalapeno and chili flakes in vegetable oil.  When softened add in cumin, chili powder, cayenne pepper, onion powder and oregano. Add more oil if spices become too try.

When spices become fragrant add red pepper, zucchini, bokchoy, tomatoes, vegetable stock, chick peas and TVP.  Bring to a boil and simmer for half an hour.  Stir in gluten-free pasta and continue cooking for another 20 to 30 minutes.

Add salt and pepper to taste.  This takes a fair amount of salt to have it all come together.

Chipotle Chili (vegan)

This is the first time I have ever cooked with chipotle chilies.  Chipotle chilies are smoked jalapenos.  I'm not fully sure I'm pleased with this chili - it seems to be missing something.  I'll work on it and update this post when I find it.

For now, this is what we have.

You will need:

• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 onion, chopped
• 2 cloves of garlic, crushed
• 2 zucchini, chopped
• 1 package of mushrooms, sliced
• 1 can tomato sauce
• 1 can tomatoes
• 1/2 cup TVP
• 1 cup water
• 1 can white kidney beans
• 1 can black beans
• 1 chipotle pepper, chopped
• 1/2 tsp. cayenne pepper
• 1 tbsp. Pampered Chef Chipotle Rub
• 1 tbsp. chili powder
• 1 tbsp. cumin
• 1/2 tsp. chili flakes
• Salt & pepper
• Vegetable oil

Saute onion, garlic, chili flakes and chipotle pepper.  Add cayenne pepper, cumin, chili powder and Chipotle Rub.  Add more oil if things are a bit dry.  When spices are fragrant, add mushrooms, zucchini, red pepper and green pepper.Add tomato sauce, tomatoes, TVP, beans and water.

Simmer for an hour.  This needs lots of salt and pepper to have it come together.  I have a feeling this will be much more flavourful after it sits for a day.

Tofu Green Curry (vegan)

This one was a true experiment with delish results.  I wasn't sure what I would be bringing to my taste testers tomorrow, but this one worked out really nicely.  I think I'm finally getting the hang of tofu.

I found a package of pre-made green curry and decided to give it a try. I bought Real Thai, but you can try any pre-made one you like. This one had some veggies already in it and was mild on the spice.

You will need:

• 1 red pepper, chopped
• 1 onion, chopped
• 1 package of firm tofu
• 1/2 cup soy sauce
• 2 tbsp. olive oil
• 1 tbsp. chili sauce (the really hot stuff)
• 1 clove garlic, crushed
• 1 can baby cobs of corn
• Vegetable oil
• Cooked Basmatti rice

First, I marinated in the tofu for at least 8 hours in the soy sauce, chili sauce, olive oil and garlic.  I cut the tofu up into tiny cubes.  After marinating, I baked the tofu in the oven for 20 minutes or so in a 350F oven.  I stirred every so often.

Saute the pepper and onion in the veggie oil.  Add the pre-made curry and baby corn.  Bring to a boil. Spoon over cooked rice and add baked tofu on top.

It was fast and easy and turned out really good.  It is a good weeknight meal.

Dad's Chili (vegan)

This is my dad's recipe and the chili I grew up on.  It wasn't until I was in my 20s that I realized chili doesn't generally have pasta in it. This recipe does.  I had to tweak things to make it vegetarian and jazz up the spices a bit.  My family has a panic attack when they see me put on gloves to chop a jalapeno. The secret ingredient is HP sauce.  I know what you're thinking, a steak sauce on a vegetarian site...don't worry it's totally vegan (I checked).  The HP sauce gives this a sweet flavour.

You will need:

• 1 jalapeno, chopped (sorry Dad, it has to go in)
• 1/2 tsp. chili flakes
• 2 onions, chopped
• 1 red pepper, chopped
• 2 tsp. chili powder
• 2 tsp. cumin
• 1 package of taco seasoning mix
• 2 cloves garlic, crushed
• 2 small cans of beans in tomato sauce
• 1 can red kidney beans
• 1 can tomato paste
• 1 can chopped tomatoes
• 1 cup TVP
• 1 cup water
• 2 cups g/f pasta
• 1/2 cup HP sauce
• Vegetable oil
• Salt & pepper to taste

Saute onion, garlic, jalapeno, chili flakes, red pepper, chili powder, cumin and taco seasoning in oil.  When vegetables are soft and spices fragrant, add beans, kidney beans, tomato sauce, tomatoes, TVP, water, HP sauce and pasta.  Bring to a boil and simmer for about half an hour or until pasta is done.  Add salt (lots) and pepper to taste.

Thanks, Dad!

Great Gluten-free Find

 

I found this corn pasta at the Bulk Barn.  This is so close to the "real thing" I actually had to dig the packaging out of the garbage to double-check if truly was gluten-free.  I love it when I have to do that.

This is from a company called Prairie Harvest.  This is one of my greatest gluten-free finds. 

Great Gluten-free Find

I found these at Sobeys by Glutino.  Chocolate covered pretzels!!!  As you can see, I've already torn the bag open - sorry, couldn't even wait to take the picture (I'm not proud of myself). 

These make me want to invite my Celiac buddy, Karen, over to crack open a bottle of Soave and munch on these. 

Great Gluten-free Find

I have exciting news!  Kernels Popcorn is now gluten-free.  I had always worried, if I could have all flavours at Kernels. The sales person informed me yesterday that all flavours are now gluten-free.  So go, try them all.  I know I will be!

January is Chilli Month

I`ve decided January will be the month where I try different types of chilli or chowders.  Our winter hasn`t been too cold yet, but I have a feeling it`s coming.

A shout out to my taste testers:  Get your spoons ready!

Good Gluten-free Find

I wouldn't class this as one of my great gluten-free finds, but it is a good find.

This is a pretzel shaped "puff" in sea salt and pepper flavour.  It's something a little different made by Cheecha.

I found these at Metro. 

Shepherd's Pie

One of the comfort foods I missed when I became a vegetarian is Shepherd's Pie. My friend, Gail, came up with a good version on her blog.  I tweaked it a bit and have come up with this version.  It makes you feel so warm and fuzzy inside.  It's full of vegetables and nutrition. 

This recipe needs fresh thyme.  It's just not the same without it.

You will need:

• 4 cups water
• 2 Knorr vegetable cubes
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 2 cups mixed frozen vegetables
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1/2 head cauliflower, chopped
• 1 can kidney beans
• 1 to 2 sprigs of fresh thyme
• 2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 6 yellow potatoes
• 1/3 cup cornstarch and cold water
• salt and pepper
• Parmesan cheese, grated

I make the stew the day before, so the flavours are mixed together.  In a large pot put, water, Knorr vegetable mix, mushrooms, zucchini, onion, celery, frozen veggies, cauliflower, thyme and kidney beans.   Add chili powder, onion powder and garlic powder and salt and pepper to taste.  Bring to a boil and cook until vegetables are tender - about 45 minutes.

Dissolve cornstarch in cold water and mix into stew to thicken it.

Boil potatoes and mash (you can add milk and butter here if you like).  Add salt and pepper to taste.

Divide up stew into oven proof bowls. I spray each bowl with non-stick cooking spray.  I fill each bowl 2/3 full.  Top with mashed potatoes.  Sprinkle freshly grated Parmesan cheese on top.

Bake in 350F oven.  If the stew goes into the bowls cold, don't preheat and bake for an hour.  If stew is warm, then bake for about half an hour.

Oven Baked Rice (vegan)

By New Year's Day I am always exhausted and need something stupid easy to prepare.  This recipe makes enough for a family of four and, although, plain, it is very tasty.

You will need:

• 1 1/2 cups rice
• 1 celery stock, chopped
• 3 green onions, chopped
• 2 tbsp. green pepper, chopped
• 2 tbsp. vegetable oil
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 cups boiling water
• non-stick cooking spray

Preheat oven to 350F.  Spray a glass casserole dish with non-stick cooking spray.  Put rice in dish. 

Saute celery and green onion in oil until soft.  Stir vegetables and oil in with rice so all grains of rice are coated with oil. 

Dissolve salt and pepper in boiling water.  Pour over rice/veggie mix. 

Cover and bake for 40 minutes.  Give it a good stir before serving.

Easy, peesy.  Happy new year to me!  Now only if the dog would take the tree down for me.