Walla Walla Sweet Onion Rings

1 large Walla Walla Sweet onion, sliced into 1/4" rings

1 1/4 cups flour* (gluten free option below)
1 tsp. baking powder
1 tsp. salt
1 egg or 2 Tbsp. flax seed gel
1 cup almond milk (or alternative)
3/4 cup flax seeds, ground
Olive oil

Slice onion into rings and set aside. In a bowl, mix together flour, baking powder, and salt. In another bowl, stir together egg (or flax seed gel) and almond milk. Grind flax seeds and place in a third bowl.

Dip the onion slices into the flour mixture to coat. Set aside. Then dip into egg/milk batter to coat. Then place on a wire rack to drain until batter stops dripping. Spread the ground flax seeds in a low dish or pie pan. Place the onion rings, one at a time, into the crumbs. Coat well. 

Deep fry in olive oil, turning half way through (2 - 3 minutes). Remove and place on paper towels to blot. Season with additional salt if desired.

Gluten-free option: use your favorite gluten-free flour blend or soy flour or gar/fava bean flour. I used Bob's Red Mill Hearty Whole Grain Bread mix and the flavors were fantastic! The ingredients in the bread mix were buckwheat, garbanzo bean flour, potato starch, cornstarch, sunflower seeds, sesame seeds, sorghum flour, tapioca flour, cocoa powder, fava bean flour, molasses, caraway seeds, teff, potato flour, and onion powder. 

I used a skillet with about 1/4" of olive oil on the bottom and quick fried them, turning half way through. If you'd like a lower fat option, they can be baked in the oven instead. 

The caraway and sesame seeds added interesting flavor! 

Serve with your favorite dipping sauce (Veganaise, mustard, tomato paste, tomato chili paste).

Brandon's Zucchini Patties

2 cups grated zucchini

2 eggs, beaten*

2 Tbsp. green onion, chopped

½ cup blend of ground flaxseed, coconut flour, and cornstarch

½ tsp. baking powder
½ tsp. salt
1 pinch oregano
¼ cup olive oil, as needed

Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, baking powder, salt, and oregano in a separate bowl. Stir mixture into zucchini until batter is just moistened.

Heat oil in a large skillet over medium-high heat. Drop rounded spoonfuls on zucchini batter into hot oil. Fry until golden brown, about 2 - 3 minutes per side. Drain on a paper towel-lined plate.

*If you choose to omit eggs, simply add another ¼ cup of the flaxseed, coconut flour, and cornstarch blend.

Sally's Gingery Soy Curl and Noodle Soup

3 oz. (gluten free) noodles, dried
1 Tbsp. olive oil
1 yellow onion, large, chopped
1 Tbsp. ginger, fresh, minced
1 carrot, peeled, finely chopped
1 garlic clove, minced
4 cups water
4 Tbsp. Bill’s Best Chicknish’
2 Tbsp. tamari
1 cup Soy Curls, rehydrated
1 cup lima beans (or edamame)
1 cup soy milk, plain
¼ cup cilantro, fresh, chopped

Cook noodles in water until tender (about 5 - 8 minutes). Drain and set aside.

In a saucepan, heat olive oil. Add onion and cook until tender and translucent. Add the ginger and carrot. Saute for 1 minute. Add the garlic and saute’ for 30 seconds more (do not allow to brown). Add the stock and tamari and bring to a boil. Add the Soy Curls and lima beans (edamame) and return to a boil. Reduce the heat to medium-low and simmer until the lima beans (edamame) is tender; about 4 minutes. Add the cooked noodles and soy milk. Cook until heated through. Do not let boil.

Remove from heat and stir in cilantro. Ladle into warmed, individual bowls and serve immediately.

Serves 8

Stovetop Granola

Stovetop Granola

This is my favorite granola recipe. I like it because it is made quickly in a skillet. I always add more seeds than the recipe calls for.

Stovetop Granola

3 cups oatmeal (old fashioned; not instant)
1/2 cup dried, shredded coconut, preferably unsweetened
1/2 tsp. cinnamon or coriander
1/4 cup oil (sunflower, coconut oil, olive oil, etc.)
1/3 cup maple syrup (or your favorite sweetener like honey or stevia)
2 tsp. vanilla
1/2 cup dried fruit of your choice (raisins, currants, cranberries, or
chopped apple, apricot, pear, pineapple, prune, etc. or combination;
may omit entirely)

Use a large, heavy skillet, at least 10 inches round, with high sides. (If you don't have a skillet this big, use a smaller one and prepare granola in two batches. Or use a wok, which works great!).

Into the cold skillet place the oatmeal, nuts, sesame seeds, coconut, and cinnamon. Mix well.

Blend the oil, syrup, and vanilla together in a cup. Pour the liquid ingredients over the dry ingredients in the skillet, stirring well to blend.

Turn the heat under the skillet to medium high. Toast the mixture, stirring frequently, until the oats and nuts are crispy and browned. The sesame seeds will start to "pop" and the maple syrup will smell like burnt sugar --- be careful not to let the mixture burn.

Toasting will take no more than five to seven minutes. Turn off the heat and stir in the dried fruits. Let the granola rest in the skillet to cool.

NOTE: Some people don't like a crunchy or chewy granola. If you prefer a tender granola omit or reduce the amount of nuts and add seeds instead. Choose a combination from: sunflower seeds, flax seeds, sesame seeds, etc.

This recipe is very adaptable. If you don't have an item. . .leave it out or find a substitute. It'll still taste great! This is a yummy recipe and takes much less time than "oven" granola. If you use gluten free oats, this recipe is gluten free. If you don't mind a non-gluten free version, you can add 1/2 cup of wheat germ to the recipe.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce - gluten free/vegan

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians. It's called either TVP or TSP.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

Breakfast Tacos

A family who cooks together enjoys spending time together. Brandon enjoys cooking and recently he made a recipe that he found on the Internet. He converted it to vegetarian and made a few other adjustments for his tastes. Yum, was it ever good! It's now on the 'family favorites' list. Brandon made this recipe twice last week and I'm sure he'll make it again soon!

Breakfast Tacos

Part 1
Flour Tortillas

2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup warm water

Blend flour, salt, baking powder, and shortening together until the texture of coarse cornmeal. Slowly add water until dough is soft (more water may be needed, but don't use too much). Knead dough and then form into 8 -10 balls the size of golf balls. Set aside for 20 minutes with a damp cloth over the surface to keep from drying out.

Filling A

4 - 6 potatoes
olive oil
salt

Peel potatoes and dice into cubes. Fry in olive oil in a hot skillet. Season to taste. Use medium-high heat, as the centers of the potato pieces need time to soften. High heat will brown edges before centers are done. Set aside when done.

Filling B

4 corn tortillas
olive oil

Dice four corn tortillas into squares. Fry in olive oil in a hot skillet. Set aside when browned.

Filling C

1 block extra-firm tofu, crumbled
1 sweet onion
1/2 cup chopped olives
2 oz. pimento peppers
1 Tbsp. chicken-style seasoning*
olive oil

*Bill's Best Chicknish or McKay's Chicken-Style Seasoning are both vegetarian

Crumble tofu into a small bowl. Add chicken-style seasoning and stir together. Set aside. In a hot skillet, heat olive oil and saute' onion. When soft, add crumbled tofu. Fry until browned. Add pimento peppers and black olives. Remove from heat and set aside.

Prepare the flour tortillas. Flatten each ball between hands and then use a rolling pin to form a thin cake. Bake on a hot, dry skillet. When the first side starts to bubble and brown, turn and brown the top-side.

Prepare breakfast tacos by placing a portion of the potato topping, the corn tortilla topping, and tofu topping in the center. Fold over and garnish as desired with cilantro, red pepper sauce, and olives.

*For gluten-free option, prepare as given, but omit the flour tortilla and use a corn tortilla as a replacement.

Jo's Sabbath Rice

This recipe originally came from an online friend named Jo. She called it Jo's Sabbath Rice because it could be blended ahead of time and then cooked during church for potluck. It's truly delicious! When I make it, I don't stick to any rules, but add whatever I have on hand that I think would be good. I vary the types of nuts and seeds, add fresh herbs on hand, add chopped scallions, and sometimes add a chicken-style seasoning or broth for added flavor. This is a great recipe for holidays or for busy week-days at home.

Into a rice cooker place 1/3, 1/3/, 1/3 portions of wild rice, brown rice and white rice in whatever proportions you want to feed.

Add appropriate amount of water and cook according to rice cooker directions.

Assemble a container with any variation in amount of the following ingredients:

Pine Nuts or Walnuts
Unsalted Sunflower Seeds
Chopped Olives (Black or Green)
Finely chopped Mushrooms
Finely chopped small amount of colorful bell pepper (orange, yellow, red)
Green onions thinly sliced
Pumpkin seeds
Very small amount of chopped jalapeno pepper
salt
olive oil, drizzled and stirred into mixture

When rice is done, mix all the ingredients in and fluff with a fork. Garnish with parsley and red pepper rings. Serve from rice cooker if desired.

Other ingredient ideas: shredded carrots or cabbage. 

Once cooked, stir in chopped parsley or cilantro, tomatoes, or peeled and diced cucumber.

Rice Flour Brownies

(No gluten, wheat, or milk)

2 squares unsweetened chocolate (2 oz.) OR 3 Tbsp. cocoa
1/3 cup shortening
2 eggs
1 cup sugar
1 tsp. vanilla
2/3 cup rice flour for chewy brownies; 1 cup rice flour for cake-like brownies
1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees. Melt chocolate and shortening together over hot water (or use microwave oven) and cool. Add eggs, sugar, vanilla, and blend well. Mix together flour, baking powder, and salt. Add to chocolate mixture. Bake in a prepared 8-inch square baking pan for 30 - 35 minutes. Do not overbake. Cool slightly and cut into squares. 

Carob brownies: Melt 1/4 cup carob chips with shortening and substitute for chocolate.

Blueberry Scones with Orange Marmalade

I saved enough fresh blueberries from yesterday's picking to bake a batch of scones. They baked up beautifully with abundant, juicy, blue orbs in each one.

The recipe called for lemon zest, but I didn't have any lemons, so used lemon juice in the dough and baked them without zest. Then I decided that orange marmalade would be an appropriate sweet to go with the scones. The zest of the orange in the marmalade made up for the lack of zest in the scones. They paired perfectly.

Gluten free scones "act" a bit differently than regular ones. Because they don't contain gluten to trap the carbon dioxide gasses when the baking soda and baking powder do their job, I try to choose forms or shapes that are most likely to rise well without much handling. Sometimes I bake gluten free scones in one large mound that is flattened and then cut with a pizza cutter to make wedges. And at other times, like today, I prefer the drop biscuit approach. I was pleased with the lightness and flavor of these scones.

A simple black tea was selected to accompany the blueberry scones. My choice was Yorkshire Gold because it's full bodied without being overpowering. It's produced by Taylors of Harrogate, a company that was founded in 1886 in Harrogate, Yorkshire, England. It is a blend of five varieties of tea grown in Assam, Sri Lanka, and Kenya. A review of this tea on Serious Eats reports that: 

• Yorkshire Gold from Taylors of Harrogate is a "luxury blend" of second flush Assam and peak-season East African teas. This is a robust black tea that works well with milk, though given its silky smoothness that's certainly not required. There are hints of cedar and earth; this tea is slightly fruity but mostly savory, perfect for getting your eyes open in the morning.

Although this is a delightful tea with the addition of milk and sugar, I tend to prefer my tea "black" or "plain" so I can taste every undertone as it is, with just a tiny touch of stevia to sweeten.

I chose this teacup because it was blue. It seemed so appropriate for the blueberry theme. It is called Saxony, by Royal Doulton. It is one of my everyday favorites.

Gluten-Free Blueberry Scones

Makes 8 - 10

• 2 cups gluten-free flour (I used 1 cup garbanzo/fava flour and 1 cup Bob's Red Mill gluten-free flour blend OR all-purpose flour).
• 1 packet stevia powder (about 1/2 tsp.)
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. vanilla
• 6 Tbsp. Smart Balance margarine
• 1 egg OR 1 egg substitute {flax seed gel}
• 2/3 cup soymilk
• 1 Tbsp. lemon juice
• 1 generous cup blueberries

Preheat oven to 400 degrees F.

In a mixing bowl, mix flour, baking powder, baking soda, and salt. Add margarine and cut in with a pastry blender until the size of small peas. Add vanilla, egg, lemon juice, and soymilk. Stir gently with a fork until dough is moist and blended. Gently stir in blueberries.

Form scones by spoonful and place onto a baking stone. Push stray blueberries into dough so none are left out.

Bake for 20 minutes or until golden. Remove from heat and allow to cool on the baking stone. Serve with margarine or butter and orange marmalade. Also delicious with lemon curd.

Of course, at the end of every good photo shoot comes the pleasure of sitting down at a pretty table setting to enjoy what's set out to eat and a nice, hot cup of tea. Today I had a little helper. She's such a polite little thing. She was curious, but asked permission with her eyes before attempting to share. Her nose is long, though, and she has a pretty keen sniffer. I gave Sudo a few crumbs which she appreciated and enjoyed. I discovered, though, that she prefers plain blueberries to scones. She's such a dear.

Basil & Tea Truffles

The floral snowballs also remind me of real snowballs! The kind that are hard when they hit you and that melt when you try to bring them inside! And they remind me of the quintessential Hostess Snowball. Do you remember them? They were a concoction of chocolate cake covered in marshmallow and rolled in coconut. So tempting in the package at the store, but mother would never buy them {they are "just fluff" she'd say and "not good for growing kids"}. But how pretty they were! Instead we'd use the idea to make homemade truffles at home and sis and I would roll them in unsweetened, flaked coconut until they were as dense and pretty as the blossoms on the snowball tree!

And you can make some too! Here's a recipe I enjoy. Find the coconut and you can roll to your heart's content. The recipe even includes tea!

Basil & Tea Truffles

• 2 cups soy creamer
• 1/2 cup packed, fresh basil
• 2 tea bags, Earl Grey tea
• Pinch of salt
• 1 lb. chocolate, bittersweet, chopped
• Crushed cookies (gluten-free if necessary), toasted chopped nuts, shredded coconut or cocoa powder, for rolling.

Bring the cream to a low simmer over medium heat. Then remove from heat and add tea bags and basil leaves. Steep for 15 minutes. Then strain mixture and discard the solids. Return the pan of infused cream to the heat and simmer for five more minutes. Then, stir in chocolate until melted and combined. 

Cover mixture and place in fridge. Cool completely (2 hours or overnight). 

When ready to create truffles, place the topping or toppings of your choice in bowls. Use a spoon to scoop by teaspoonful and make a rounded 1 inch ball. Then roll in one of the toppings listed above. Each truffle should be well coated. 

Store truffles in a covered container in the fridge until ready for use.

Simplest of Simple Waffles

Simplest of Simple Waffles

1 cups water
1/4 tsp. salt
1 cup rolled oats, gluten free if necessary

Preheat waffle iron. Using a blender, mix all ingredients together until very smooth. Pour batter into a prepared, hot waffle iron. Bake for 10 - 12 minutes. The waffles should be golden brown and crispy. Serve with maple syrup and peanut butter or canned fruit. Also good with a frozen dessert like sherbet.

Serves: 1 or 2

Enjoy! Recipe may be doubled to serve more.

Tofu Walnut Burgers

Sometimes it is difficult to find a tasty gluten-free and vegan burger patty.  I'm always on the look-out for a great recipe in this category.  I think this recipe is a keeper.  We had these for lunch today and they were delicious!  The original recipe called for bread crumbs instead of the Rice Chex I used, and if you have gluten-free bread crumbs, they could be substituted.  You can also use your favorite gluten-free flour or egg replacer as a substitute for the gar/fava or soy flour if you'd like.  Enjoy!

Tofu Walnut Burgers

1/2 pound tofu, extra firm
1 cup oatmeal, uncooked (gluten free)
1 cup Rice Chex (gluten free)
1/3 cup gar/fava or soy flour
1 onion, chopped
1/2 cup walnuts, finely chopped
1 1/2 teaspoons Bill's Best Chicknish'
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mineral salt
1 teaspoon sage
1 cup water, more if necessary

Rinse and drain tofu.  Crumble with hands into a bowl.  Add oatmeal, crushed Rice Chex, and gar/fava or soy flour.  Stir well, then add finely chopped onion, walnuts, and seasonings.  After well-blended, add water and stir gently.  Allow mixture to sit for a few minutes so water can absorb.  If mixture is dry, add a little more water so that a consistency suitable for molding into patties is obtained.  Be careful not to make the mixture too wet.  Form into burger patties and place on a baking stone and bake in a 350 degree oven until baked for twenty minutes, then turned and browned ten minutes more.  Or fry slowly in coconut or olive oil until patties are a golden brown.

This recipe can be made into meat balls as well.  Serve with gravy, pasta and sauce, or in a burger bun for a delicious sandwich.

Makes 16 burgers (or 24 small patties).

Zucchini with Linguine

4 Tbsp. olive oil
1 large zucchini, diced*
2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. red pepper flakes
12 oz. linguine pasta, gluten free if necessary (Tinkyada brand)
1 cup soymilk, unsweetened
2 Tbsp. fresh parsley
4 - 6 Tbsp. [vegan] Parmesan cheese*

Prepare the pasta according to package instructions. Drain when tender and set aside.

Saute' zucchini in olive oil until tender. Add salt and red pepper flakes. When zucchini is soft, add soymilk. Simmer until milk is reduce by about half.

Stir in chopped parsley and Parmesan cheese substitute. Add linguine and stir until mixed.

Taste and adjust seasonings if desired. Delicious!

*I used a golden zucchini and left the peelings on because they were tender.

Flax Crackers

I just made these and they are too good not to share! A tasty way to get your fiber. 

2 cups flax seeds, ground
1 tsp. salt
1/2 cup nutritional yeast
1/2 cup water (hot water makes rolling very easy)
1/2 cup chopped walnuts

Mix until well blended. Divide dough in half. Roll each half on a baking stone. Score into diamonds or squares. Bake at 400 degrees for 15 -18 minutes.

*I use a pizza cutter to score (cut) into crackers. No need to separate them on the baking stone.

*Alter flavorings as desired: 1 Tbsp. garlic powder; or stevia for sweetening; or 1 tsp. of your favorite dried herb.

*Golden flax seeds seems to tolerate longer baking times than regular brown ones. If you like crispy crackers, bake longer, but keep track of them as they bake.

A non-grain cracker that is a friendly gluten-free option to a traditional cracker.

Coconut Cream Pie

Here's one of my favorite "easy" dessert recipes that.  It says to pour it into a pie crust or graham cracker crust, but if you don't have time --- it makes a great custard pudding as well.  Simple and delicious!

Coconut Cream Pie

3 1/2 cup vanilla flavored rice milk*

1/2 cup honey (or alternative liquid sweetener)

6 Tbsp. cornstarch

2 cups coconut, unsweetened**

2 Tbsp. coconut extract

Save 1/2 cup of the rice milk to use with the cornstarch for thickening.  Bring the remaining ingredients to a slow boil and then add the cornstarch/milk mixture.  Stir constantly until a rolling boil

is achieved.  Remove from heat.  Pour into a baked graham cracker crust or pie shell.  Cool completely, then serve and enjoy.

* soymilk will work fine; if using unflavored, add a 1/2 tsp. of vanilla flavoring

**sweetened coconut will work as well

***for gluten-free option, use gluten free pie crust

Doubly Delicious Nougat Bars

Doubly Delicious Nougat Bars

4 Tbsp. peanut butter
1/2 cup raisins
1/3 cup coconut
3 cups millet, cooked
4 Tbsp. maple syrup
1/2 cup sunflower seeds (or nuts)
1/2 cup brown rice syrup

Mix all ingredients together. Form into small balls. Chill until ready to serve. Roll nougats in cocoa powder, fine coconut, or powdered sugar if desired.

Elegant Chestnut Soup

Elegant Chestnut Soup
Makes 4 servings

3 cups water chestnuts, roasted and peeled
1/2 cup onion, finely chopped
2 1/4 cups water
1 tsp. tamari
1 dash nutmeg, optional
1 Tbsp. oil
1/4 cup celery, chopped
3/4 cup apple juice
1 vegetable bouillon cube, broth OR 1 tsp. chicken-style seasoning

To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut, make two cuts with a small, sharp knife from one end to the other, making an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20 - 25 minutes at 350 degrees F. until browned and the cuts peel back naturally from the heat. Test one chestnut to check is the "meat" is tender. When tender, remove from oven. Cool only slightly, then peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. 

Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat.

Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients.* Simmer everything on low to medium heat (do NOT boil) for about 15 - 20 minutes or until hot throughout and the flavors mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as garnish.

Keeps 4 - 6 days refrigerated.

Variations:  Double the vegetable broth and omit tamari if desired. Apple juice can be replaced with 1/2 cup applesauce and an additional 1/4 cup of water.

Festive Carrot Cake

Carrot Cake

1 cup brown rice flour
1/2 cup corn starch
1 tsp. xanthan gum
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
1/2 cup pecans, chopped
1/2 cup white rice flour
1/2 cup white sugar
1 cup brown sugar
2 1/2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. sea salt
3 cups carrots
1/2 cup raisins
1 cup oil
1/4 cup cranberries, dried OR craisins
3 egg substitutions*

Mix together using a Kitchen Aid or hand mixer. When well blended, pour into an oiled and floured pan and bake at 350 degrees for 40 - 50 minutes.

*Powdered egg replacer, flax gel slurry, or gar/fava slurry - OR - use eggs.

Vegan & Gluten Free

Delicious with a cup of 
Celestial Seasonings
Candy Cane Lane Tea

*This recipe gets rave reviews; people won't even know it is gluten-free or vegan. Nice and moist. Make into cupcakes and decorate with a holiday theme for a festive addition to your holiday!

Spiral Pasta with Chickpeas in Garlic Sauce

1 pound pasta, spiral
1/3 cup olive oil
1/2 cup onion, diced
1 Tbsp. garlic, minced
1/4 cup green pepper, diced
2 tomatoes, diced
2 cups chickpeas, cooked
1/4 tsp. salt
1/4 cup walnuts, chopped
1/2 cup Parmesan cheese, non-dairy

Bring a six-quart kettle of water to a boil. Add salt and dry, spiral pasta. Cook until it reaches the al dente stage, 12 - 15 minutes. If using gluten-free pasta, the time will be shorter.

Drain pasta (set aside 1/4 cup) and rinse with cold water. Set aside.

To prepare the sauce, heat the olive oil in a large skillet over medium heat. Add the garlic, walnuts, onion and green pepper. Cook for two minutes.

Add the garbanzo beans, salt and 1/4 cup of pasta water and simmer for another two minutes. 

Mix the pasta with the garlic sauce and add the diced tomatoes.

Bake in a 350 degree oven for about 15 minutes.

Sprinkle with homemade, non-dairy Parmesan cheese (recipe below). 

Makes ten servings.

Non-Dairy Parmesan Cheese

1/2 cup nutritional yeast flakes
1/2 cup ground sesame seeds
2 tsp. garlic powder
1 Tbsp. chicken-style seasoning (Bill's Best or McKay's)
1 Tbsp. lemon juice

Mix ingredients together and store in an air-tight container in the refrigerator. Use a small coffee grinder or seed mill to grind the sesame seeds.

Mint Infused Chocolate Truffles

8 ounces dairy-free semi-sweet or bittersweet chocolate (choose a good quality of 62% cacao or higher), chopped

1/2 cup plain soymilk

1 tsp. vanilla

1 cup fresh mint leaves, chopped

cocoa powder

Over a double boiler, heat soymilk until it starts to simmer. Remove from heat and add mint leaves. Cover and steep in fridge for one hour. Then, strain and place mint infused soymilk back into double boiler and bring to a simmer again. Add a tsp. more soymilk if too much evaporation took place during the simmering process.

Place the chopped chocolate in a separate bowl. Pour the hot soymilk over the cocoa. Add the vanilla. Stir until the chocolate has melted and is creamy.

Cover the bowl and place in the refrigerator for two hours or more. Remove from refrigerator. Using a teaspoonful of chocolate mixture at a time, form small balls (wear plastic gloves for this process). Place rolled truffles on parchment set on a cookie sheet. Cover and place in the refrigerator overnight.

Then, roll truffles in cocoa powder and place in individual papers.

Makes 30 - 40 truffles

Variations: sift a dusting of powdered sugar over cocoa coated truffles; or roll in chopped walnuts, pecans, or almonds instead of cocoa powder. May also roll in unsweetened coconut.