Tuesday, October 20, 2009

Welcome

I'm so glad you are here! Please feel free to browse the recipe files. If you have questions about recipes, or are looking for something specific but cannot find it, please post a comment and I will do my best to find the answer for you. Comments are always welcome! Thanks for your visit!

Monday, October 19, 2009

Quinoa Tofu Crackers

Quinoa Tofu Crackers

3/4 cup quinoa, rinsed
1/4 lb. extra-firm tofu
2 Tbsp. agave syrup
1/3 cup sunflower seeds
1/2 cup unsweetened coconut
1/2 tsp. salt
3 cups water

Blend all ingredients except coconut in a blender. When smooth, add coconut and stir. Pour mixture onto a prepared cookie sheet. Bake for 15 minutes at 325 degrees F. Remove from oven and score into squares using a pizza cutter. Return to oven and bake one hour more at 200 degrees F.

Rolled Brownies


Rolled Brownies

2 cups dates, pitted
1/2 cup cocoa, unsweetened*
1/2 cup pecan meal**
Agave syrup, to taste

In a food processor, blend dates, cocoa, and pecan meal.
Mix until well combined.


Mixture will be very thick and will form a large ball. Add
agave syrup or water necessary
to combine.

Scoop 1 Tbsp. at a time and roll into balls. Coat with
additional nut meal or unsweetened coconut.


Chill and serve.


*May substitute carob powder
**May substitute other nut meals

Thursday, October 15, 2009

Raspberry Spinach Salad



Raspberry Spinach Salad

1 pound spinach leaves, washed
1 pint strawberries, sliced
3 kiwi, sliced
1 handful macadamia nuts

Dressing:
1/3 cup vegetable oil
2 Tablespoons raspberry vinegar
2 Tablespoons raspberry preserves

Mix dressing together and refrigerate for 15 minutes. Toss together with salad and serve.

Serves: 4 to 6

Green Tomato Mincemeat

The weatherman forecast our first hard frost, so I made a point of picking several boxes of unripened tomatoes from my garden. They are ripening up nicely in the warm kitchen, but there were more than we could use at one time. I decided to make green tomato mincemeat, a dish I remember making with my grandma and mother when I was a child. I don't know why I didn't try it again until recently. It's delicious! Here's the recipe:

Green Tomato Mincemeat

12 cups chopped green tomatoes*
6 cups peeled, chopped tart apples
2 cups raisins
cup dates, chopped
1/2 cup diced candied pineapple (or citron)
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar, firmly packed**
3/4 cup apple cider vinegar
1/4 cup lemon juice

Chop all ingredients and place in a kettle. Cook slowly over low heat until tender and thick (2 or more hours). Stir frequently to prevent sticking.

Can or freeze as desired (if canning, use water-bath method with 20 minutes of processing; omit cloves if freezing).

Delicious on toast! Layer with peanut butter if desired! Also great served as a fruit sauce, as a pie filling, or for tarts for tea.

Makes about 8 pints.

*If you don't have green tomatoes, tomatillos from the supermarket will work.
**I used agave syrup.

Wednesday, October 14, 2009

Apple Peach Sauce

Apple Peach Sauce

1 peach, peeled, diced
6 apples, peeled, diced
1/4 c. peach nectar* or water
1/4 c. brown sugar or alternative sweetener
1 t. cardamom
1 t. cinnamon

Place ingredients in a 2 quart crockpot and cook on high for two hours. Reduce temperature and simmer until all ingredients are tender. Then mash or mix with immersion blender until smooth.

*To make peach nectar, blend some canned peaches. Or purchase a 12 oz. can of peach nectar in the Mexican food section of your supermarket.

Tuesday, October 13, 2009

Garden Salsa

Garden Salsa

This is a great recipe to make when your kitchen garden is at its peak. Fresh, delicious, and healthy, this salsa is great on nachos, mixed with beans, or served over rice. I use a Vidalia Chop Wizard for simple and swift chopping (it's well worth the reasonable price; Goggle it on Amazon.com). I love how 'fresh' this salsa is.

4 large tomatoes, diced
1 Walla Walla Sweet onion, diced
1/2 cup fresh cilantro, chopped (without stems)
3 cloves garlic, minced
1 Tbsp. lime juice, fresh
1 tomatillo, diced
salt
1 jalapeno pepper, seeded and diced

Mix all ingredients together, stirring gently. Season with salt to taste. Use immediately or place in covered and seal container and chill. The flavors meld wonderfully and the flavors are enhanced with chilling overnight.

Nacho Cheese Sauce

Nacho Cheese Sauce

This is a recipe I use frequently. It is easy and makes a great topping (either hot or cold) for nachos, haystacks, and cooked vegetables. It's also delicious on homemade pizza or mixed with pasta for a cheesy pasta dish like mac and cheese. If you don't like cashews, Brazil nuts work just as well in this recipe.

1/3 cup cashews, washed
1 1/2 cups cold water
4 Tbsp. pimentos
2 Tbsp. cornstarch
2 Tbsp. nutritional yeast flakes
1 - 2 Tbsp. lemon juice
1/2 tsp. salt

Blend all ingredients in a blender until the cashews are completely broken-down and mixture is smooth and creamy. Then place mixture into a saucepan and cook over medium high heat, stirring constantly. After mixture starts to bubble, simmer for 3 minutes more. Remove from heat and pour into jar or bowl to serve.

Monday, October 12, 2009

Chilled Carrot Ginger Soup



Chilled Carrot Ginger Soup

3 tablespoons olive oil
small pinch of salt
1 pound carrots, chopped
1 medium onion, chopped
1 stalk of celery, peeled, chopped
1-1/2 teaspoons ginger, grated
5 cups chicken-style broth
zest of half a lime
juice of one lime

Heat olive oil in soup kettle, then add onions, carrots, celery, and salt. Saute until soft. Add grated ginger and cook for one minute more. Add chicken-style broth and cook for 5 - 10 minutes at a gentle simmer. Cool slightly and then use hand-blender to puree the soup. Add lime zest and juice. Chill and serve. Garnish with mint leaves, grated carrots, or a circle of lime.

Friday, October 09, 2009

Rich and Creamy Alfredo



Rich and Creamy Alfredo

1 pkg. low fat silken tofu
3 Tbsp. butter-flavored powder
1/4 cup soy Parmesan cheese
2 Tbsp. nutritional yeast
vegetable or chicken-style broth
salt and pepper to taste
cooked rotini, or your favorite pasta (gluten free if necessary)

Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta one scant quarter-cup per person.

Variations:
Spinach Alfredo - add one 10 oz. package of frozen chopped spinach, thawed and drained, AFTER blending.

Thursday, October 08, 2009

Cashew Cream


Cashew Cream

1 cup water

3/4 cup clean, raw cashews
8 pitted dates (or 2 - 3 Tbsp. maple syrup)
1/2 teaspoon vanilla
pinch salt

1. Process first 3 ingredients in a blender until very smooth.

2. Bring to a boil, then add remaining ingredients. Reduce heat and simmer until thickened, stirring constantly.

3. May be served warm or cold. May also be used without heating.

Wednesday, October 07, 2009

Little Love Cakes


Little Love Cakes

2 cans black beans

2 tablespoons olive oil

2 tablespoons onion, minced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon salt

1/4 cup masa harina

1/2 cup salsa

1/4 cup slivered red onion


1. Rinse and drain black beans.


2. Heat 1 tablespoon of oil in a small saute pan. Add onion, garlic, cumin, and salt until onions are translucent.

3. Place drained beans and onion mixture in a bowl and mash until well combined.

4. Gradually add masa harina, allowing mixture to absorb it before adding more. Test dough by rolling it in the palm of your hand. Keep adding dough doesn't stick to your hand. Form into the shape of a ball.

5. Divide dough into 16 small balls and flatten into cakes. Pan-fry in oil until lightly browned on each side.

6. Garnish with salsa and slivered red onions. Serves 8.

Tuesday, October 06, 2009

Lentil Links


Lentil Links

1/2 cup chopped celery
1/4 cup chopped onion
1 clove garlic, minced
3 cups seasoned bread crumbs*
2 cups cooked lentils
1/2 cup chopped walnuts and pecans

Simmer first 3 ingredients in a small amount of water until tender. Stir in remaining ingredients, reserving 1 cup of bread crumbs, and let stand for 5 minutes. Add water (or nut milk) to obtain good consistency for forming links. Form into 3" links and roll in reserved bread crumbs. Bake at 350 degrees F. for about 15 minutes. Turn and bake an additional 15 minutes.

*use gluten free bread crumbs if necessary

Makes 2 1/2 dozen or 15 servings.

Monday, October 05, 2009

Savory Scrambled Tofu


Savory Scrambled Tofu

1 lb. water-packed tofu

1 Tbsp. chicken-style seasoning
1/2 tsp. cumin
1 1/2 Tbsp. onion powder
1/2 tsp. salt
4 Tbsp. yeast flakes
1 Tbsp. garlic powder
1/2 tsp. basil
1 Tbsp. honey (or vegan alternative of choice)
2 tsp. Bakon seasoning (optional; read label if gf diet is required; may substitute Bragg's Liquid Aminos)
1/8 tsp. turmeric (optional)

1. Mash tofu in a lightly oiled skillet and add remaining ingredients.

2. Cook until all flavors are absorbed and food is hot.

Sunday, October 04, 2009

Savory Artichoke Mushroom Lasagna



Recently, while I was doing my housework, I watched the Barefoot Contessa on the Food TV network. I love her gentle manner and the way she puts together food to create works of savory delight! Although I don't use many of the ingredients she uses in my own cooking, I enjoy the ideas she shares. They create inspiration for my own recipe creations; adaptations that fit the nutritional needs of my family. Here is my vegan and gluten free version of a delightful sounding wild mushroom lasagna she presented on her show yesterday. Her version used butter, cream, wheat noodles, and wonderful fresh mushrooms from a nearby mushroom farm. Although my recipe is very different, I appreciate the impetus to invent something new. By the way, the vegan and gluten free turned out to be very scrumptious! I would venture to guess that most would not know it was 'different' unless told.

Savory Artichoke Mushroom Lasagna

In a large kettle, bring water to a boil. Add sea salt and brown rice lasagne noodles. I love the Tinkyada brand because they don't get mushy and they have a delightful flavor. Simmer over low to medium heat until pasta is al dente (tender crisp). Once cooked, drain and rinse with cold water. Sprinkle with olive oil to keep from sticking and set aside.

Create a bechamel sauce by first making a roux in a small saucepan using olive oil and a blend of garbanzo/fava bean flour and cornstarch (equal amounts). Add sea salt. Stir until clumps are removed and then add plain soymilk. Using a wire whisk, stir until creamy and continue stirring over medium heat until mixture thickens. Mixture should be smooth and sauce-like (not too thick). Set aside until ready to layer lasagna.

In a saucepan, saute chopped onion, pressed garlic cloves, chopped green pepper, and olive oil. When tender, add mushrooms (as desired). Season with sea salt. Cook a few minutes more and then remove from heat and set aside.

In another saucepan, saute chunks of extra-firm tofu in olive oil. Sprinkle with chicken-style seasoning and nutritional yeast to provide color and flavor.

Open one jar of artichoke hearts, oil-packed, a can of diced black olives, and a can of garbanzos. Set aside.

Once all the ingredients are prepared, it's time to make the lasagna. In a casserole, place a thin layer of olive oil. Add a layer of bechamel sauce. Add a layer of lasagna noodles.

Next, add another layer of bechamel sauce, then a layer of the onion/garlic/pepper/mushroom mixture, and a layer of the tofu mixture. Then, a layer of noodles.

Add bechamel sauce and a layer of artichoke hearts, garbanzos, and tofu.

Then a layer of noodles and a layer of bechamel sauce.

Garnish with mushroom slices and black olives.

Bake in a 350 degree oven for 35 - 40 minutes (until bubbly). Remove from heat and allow to sit for 5 minutes. Then garnish with fresh parsley and serve.

*The secret; lots of flavor! I used sea salt but you may prefer a non-salt herbal blend or a combination of garlic and onion powders.

Friday, October 02, 2009

Indian Lentil Sandwich Spread


Indian Lentil Sandwich Spread

1 cup cooked lentils
4 garlic cloves, pressed
2 tsp. coriander, ground
1 tsp. cumin, ground
1/2 tsp. turmeric, ground
1/2 tsp. chili, powdered
1/2 tsp. ginger, ground

Combine lentils with spices and seasonings. Heat in saucepan, cooking gently for about five minutes until heated through. Chill for one hour, allowing flavors to meld. Serve as a sandwich spread or a dip for chips or crackers.

Cashew Jack Cheese


Cashew Jack Cheese

1 cup cashews
2 tablespoons onion chips or flakes (dehydrated)
1/8 teaspoon garlic salt
1/2 teaspoon honey or agave syrup
1/2 teaspoon salt
1/2 cup oil
2 tablespoons lemon juice
1 cup water
1 tablespoon brewer's yeast

Whiz cashews in enough of the water to cover. Blend until smooth adding remaining water. Add remaining ingredients except oil and continue to blend. Add oil while blending.

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012