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.