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).

Pasta con Faggioli Soup

Fresh, savory, and quick to make --- Pasta con Faggioli is great for a crowd. Serve with sandwiches and enjoy the fellowship of family and friends.

Pasta Con Faggioli

6 cups water
4 - 5 medium garlic cloves, peeled and diced
1 sweet onion, medium
8 ounces crushed tomatoes, canned
1/4 cup extra-virgin olive oil
1 tsp. salt
1/4 Tbsp. chili pepper, crushed
1 Tbsp. parsley, fresh and chopped
15 ounces cooked Great Northern White Beans
8 ounces quinoa spaghetti, broken

In a skillet, sauté sweet onion and garlic until soft. Add seasonings, tomatoes, and beans. In a kettle, bring water to a boil. Add spaghetti and cook until tender. Add bean and tomato mixture to the spaghetti. Add fresh parsley and stir in gently. Adjust seasonings as needed. Cover and allow to sit for 2 - 3 minutes before serving.

Raisin and Carob Cake

Raisin and Carob Cake
1 cup cold water
2/3 cup raisins
2 Tbsp. carob powder
1/3 cup oil
1 Tbsp. lemon juice
1 tsp. vanilla
1 1/2 cups flour or gluten free flour blend
1 tsp. baking soda
1/2 tsp. salt
nuts (optional)

In blender, process together water, raisins, and carob powder. Add oil, lemon juice, and vanilla. Pour into a large bowl and add remaining ingredients. Mix together gently. Pour into a greased 9-inch square pan.  Bake at 350 degrees F for 35 minutes.

Apple Nut Bars

APPLE NUT BARS

1 1/2 c. quick rolled oats*
3/4 c. dates, chopped
1 tsp. orange peel, grated
1/2 tsp. salt
1/4 c. walnuts, chopped
1/4 c. olive oil
1 c. apples, raw, shredded

Combine all ingredients and then press together into a flat casserole dish. Allow mixture to stand for 10 minutes. Bake at 375 degrees for 20-25 minutes. Slice into small squares and enjoy.

*use gluten free oats if necessary 

Hummu Yummis

Hummus

2 cups garbanzos, cooked
garbanzo liquid, as needed
1/4 cup fresh lemon juice
2 cloves garlic
1/3 cup tahini*
1 tsp. onion powder
1/2 tsp. salt
handful fresh cilantro

Combine all the ingredients except cilantro in a food processor and blend until very smooth and creamy. Add garbanzo liquid as needed. Taste and then adjust seasonings, adding more lemon juice, onion powder, or salt if needed. Add fresh cilantro and blend only until leaves are chopped slightly.

*tahini is sesame butter; be sure to keep the unused portion in the fridge as it oxidizes quickly and becomes rancid if left at room temp.

Serve as a dip for corn or pita chips. Or serve with bread or rice cakes. This is a recipe that improves with age --- it's always better the next day after the flavors have melded.

Crepes

Crepes

1 cup garbanzo flour
1 cup water or soymilk
1 teaspoon olive oil
1 teaspoon salt

Place all ingredients in a blender and mix.  Place a very thin coat of olive oil on a non-stick pan. Add enough batter to thinly cover the plan.  Cook over medium-high heat until the top is dry, then turn and cook another minute.  Remove from heat and serve.

Serves 2 - 4 

Split Pea Soup

There's a health food store in town that serves wonderful soups, salads, and sandwiches.  One of their specialties is this wonderful split pea soup.  Savory, smooth, and flavorful --- this recipe is a keeper!  Simple, fast, and absolutely a 30-minute-meal!

Split Pea Soup

4 cups split peas
water

1/2 chopped onion

2 Tbsp. Bill's Best Chick'nish (heaping)
2 Tbsp. Hickory Smoke (heaping)
sea salt to taste

1 cup cashews*
2 cups water

Cook split peas and onion. When tender, blend cashews and 2 cups water in blender. Add seasonings. Pour into split pea mixture. Simmer until thickened. Serve.

*For additional flavor, roast raw cashews in the oven for a few minutes first.

Butternut Soup

Grandpa grew butternut squash in abundance this year.  He gave us two large boxes of squash and we are enjoying them prepared in a variety of ways.  Butternut squash soup is a favorite!

Butternut Soup

6 cups butternut squash, peeled and diced
3 cups stock
1 cup apple cider
2 med. apples peeled and seeded
2 tsp curry powder
1 med onion, diced
1/2 tsp salt
1 can coconut milk

Place all ingredients into pressure cooker; secure lid.  Set pressure to soup and timer to 10 min.  When cooking is complete puree the soup in a blender.  Add coconut milk and serve.

*A kettle and stovetop can also be used; just cook until soft.

Savory Lentil Soup

Winter and soup make a wonderful combination!  There's nothing nicer than a hot cup of soup for lunch or supper when the weather is cold outside.  I've been in soup mode for awhile, and have enjoyed making a variety of soups for the family to enjoy.  Here's what cooking in my kitchen right now. . .

Savory Lentil Soup

1 cup lentils, dry

3 - 4 cups water

1/4 tsp. cayenne pepper

1/4 tsp. thyme

2 bay leaves

dash of salt

1 onion, chopped

1 tsp. oil 
1/2 cup brown rice, uncooked

Simmer on medium heat until lentils and rice is tender.  Add more water if desired.  Adjust seasonings to your liking.  When done stir in 1 Tbsp. lemon juice.

Spoon into large mugs or bowls.  Garnish with a sprig of parsley.  Enjoy!

More recipes for any season at www.mycozykitchen.blogspot.com 

Raw Tamales

Usually I post recipes on my blog, but this time the tables are turned and I am requesting a recipe from you! Recently I ate the most delicious raw tamales at a vegan restaurant. The flavors in the fillings and sauces were beautifully developed. I would love to make some of my own, but find myself not knowing where to start. Do you have a favorite vegan tamale recipe? It doesn't have to be raw, although raw would be welcome. I just need a starting point to develop something close to this dish. Yum! It was so good!

Blueberry-Orange Rice Pudding

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries


Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.


Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

Minty Carob Chip Cookies

2 c. whole wheat pastry flour (or white)
1 T. baking powder
1/4 t. salt
1/2 T. mint extract
1 c. water
1/2 c. raw cashew pieces, rinsed
2 T. carob powder
1 T. vanilla
1/2 c. maple syrup
3/4 c. date pieces


Blend together flour, baking powder, and salt. Then add remaining ingredients (above). Stir until creamy. Then add:


1 c. walnut pieces
1 c. dairy free carob chips


Scoop onto prepared cookie sheets. Bake at 350 degrees F. for 12 minutes. Makes 2 dozen cookies.


*May double the amount of mint if it is a favorite flavor of yours!
**Chocolate chips may be substituted for carob chips if you'd like.

Sweet Crumble Topping for Fruit

1/2 cup oats, gluten free if necessary
1 cup coconut, shredded
1 tsp. cinnamon
3/4 tsp. salt
1/4 cup agave sweetener
1/4 cup water

Place 1/2 the oats and 1/2 the coconut together in a blender until finely ground. Empty into a mixing bowl and add the rest of the ingredients. Blend together well. Crumble mixture over fruit filling (previously posted). Bake at 350 degrees F. for 45 minutes or until golden.

(Search for "Christmas Crisp" for fruit filling recipe)

Christmas Crisp

1 cup pears, peeled, cored, and diced
2 cups apples, peeled, cored, and diced
1/2 cup blueberries
1/2 cup raspberries
3 1/2 Tbsp. tapioca
1/2 tsp. cinnamon
1 Tbsp. olive oil
1/2 cup apple juice concentrate

Preheat oven to 350 degrees F. Prepare a 9" x 9" baking dish. In a bowl, stir all ingredients together. Pour mixture into baking dish. Add your favorite crumb or crisp topping over the fruit mixture. Bake for 50 minutes or until crisp is done. Serve with your favorite non-dairy whipped topping or frozen dessert.

Creamy Tomato Soup

Creamy Tomato Soup

2 tsp. oil
1 medium onion, diced
1 cup soy milk
1 - 10.5 oz. package firm lite silken tofu
1 large tomato, diced
1/2 tsp. salt
1/2 tsp. chopped garlic
1 tsp. fresh basil, chopped

Saute onion until transparent. Add tomato and garlic. Saute for 2 - 3 minutes more. Then add basil and salt. Stir in soy milk. Cook over medium heat for one minute more, stirring constantly. Remove from heat. Transfer to a food processor and add tofu. Puree until smooth. Serve hot or cold.

Macaroni and Cheese Vegan-Style with Green Peppers

Macaroni and Cheese Vegan-Style with Green Peppers

3/4 cup yeast flakes
1/4 cup olive oil
2 oz. pimento
3 Tbsp. corn starch
2 cups water
2 Tbsp. salt
1/3 cup flour of choice (gluten free or all-purpose)
1 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. lemon juice
1 heaping tsp. paprika
1 onion
1 package macaroni (gluten-free if necessary)
2 cloves garlic
1 green pepper

Cook macaroni. Saute onion, garlic, and green pepper. Blend all other ingredients together. Pour the blended mixture over the cooked macaroni. Mix in the sauted onion, garlic, and green pepper. Bake in the over and 375 until hot and bubbly, and when the mixture turns orange in color.