My crafting and family life journal

Posts tagged ‘Gluten free’

Gluten-free, Vegetarian Enchiladas

I was in the mood for a little Mexican food but didn’t want all the fat and calorie that come with a lot of the dishes, so I made modifications to a traditional dish to make it gluten-free and vegetarian. This simplified version of the dish takes less that an hour to prepare and 15-20 minutes to cook.

enchiladas

Red Enchilada Sauce

Ingredients

  • 2 Tbs vegetable oil
  • 2 Tbs brown rice flour
  • 4 Tbs chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 2 cups vegetable stock

Directions

  1. Heat the oil in a medium sauce pan over medium high heat
  2. Add flower and stir together over the heat for a minute or so
  3. Stir in the seasonings
  4. Gradually add in the stock, whisking constantly to remove lumps
  5. Reduce heat and simmer for about 10 minutes until thickened
  6. Set aside and make the enchilada filling

Enchiladas

Ingredients

  • 1 cup dry quinoa
  • 2 cups water
  • 10 corn tortillas
  • 2 cups cooked black beans
  • 1 1/2 cups shredded cheese
  • 1/2 medium onion, chopped
  • enchilada sauce (see recipe above)

Directions

  1. Add the quinoa and 2 cups of water to a medium sized pot and cook on low heat until all the water is absorbed
  2. Preheat the oven to 375 degrees
  3. Prepare a 13″x9″ baking dish and set aside
  4. Placed the cooked quinoa in a large bowl
  5. Add black beans, onions and 1/2 cup of grated cheese and stir together
  6. Dip a corn tortilla in the enchilada sauce, lay on a flat surface and place a portion of the quinoa mixture in the center of the tortilla, fold the sides to the center and place seam side down in the prepared baking dish
  7. Repeat until all 10 tortillas have been filled
  8. Pour the remaining enchilada sauce over the arranged enchiladas
  9. Top with the remaining cheese
  10. Bake for 18-20 minutes or until the dish is bubbly and the cheese melted

Hearty Beefless Stew

I was asked if I could make version of Beef stew because my honey was starting to miss meat again. After looking around a bit I found a substitute I found Gardein beefless tips that did just the trick. The final product was very rich, flavorful and the beefless tips were a consistency that would be hard for some people to tell it was not an animal protein.

Beefless Stew

Ingredients

  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 large cloves of garlic, minced
  • 1 1/2 tbsp sweet Hungarian paprika
  • 1/2 tbsp smoked paprika
  • 1 tsp marjoram, crumbled
  • 4 cups mushroom stock (vegetable stock would also work)
  • 1 1/2 cups potatoes, cubed
  • 1 cup carrot, cubed
  • 1 cup brown mushrooms, chopped
  • 1 cup tomatoes, skinned and chopped
  • 1 tbsp honey (optional)
  • 2 tbsp brown rice flour
  • 1 package Gardein beefless tips
  • Salt and pepper to taste

Directions

  1. Heat a covered casserole with 1 tbsp of olive oil.  Add the onion, stir and cook until soft.
  2. Stir in sweet and smoked paprika, and garlic, cook slowly for 1-2 minutes.
  3. Add marjoram, salt, pepper, mushroom stock, potato, carrot, mushrooms, tomato, and honey (optional).
  4. Cover and simmer for about 20 minutes, or until the vegetables are just about tender.
  5. Dredge the frozen Gardein beefless tips in brown rice flour and set aside.
  6. Add 1 tbsp of olive oil to a large frying pan over a medium heat. Add the floured beefless tips and brown lightly on all sides.
  7. Add the browned beeless tips and leftover brown rice flour to the vegetable mixture and cook for another 15 minutes.
  8. Serve with a nice salad.

Menu Week of Febuary 9th

Yesterday we spent the day taking one of the cars in for servicing and running errands. These activities required that we drive a little over an hour from our home to one of the larger villages, so we decided to treat ourselves to lunch (and us up part a gift card that we received for Christmas). When we drove up to the Olive Garden in Keene we noticed that some snowmobile drivers had that same idea about where to have lunch (please excuse my finger in the lower right of the photo — I was using my cell phone to snap the picture.)

snowmobile lunch breakLunch was nice and the conversations interesting. We got home just in time to feed the animals and then head out to a friends for dinner and socializing. Robertine made a lovely vegetarian curry stew that was enjoyed by all. I commend her for trying a new recipe…

This week I will be cooking some old favorites, trying a new dish or two and modifying a comfort food that hasn’t been seen on our table in at least 10 years. Some of the items that we will be enjoying this week are:

lentil suffLentil Souffle — A light easy to create main dish. Great served with a nice salad.

blackeyedPeasSoup

Black eyed Peas and Kale Soup — the recipe for this hardy soup can be fond on The Whinery. The only modification that I made to the recipe was using dried black eyed pies that I soaked and pre-cooked instead of the canned version, and served the dish with some hot-water cornbread. I really love the combination of herbs and spices that she uses in her recipes.

curryHummus

Curry Chickpea Hummus with Raisins — I made this lovey hummus to be served with fresh vegetables for lunches this week. I made slight modifications to the recipe: I did not puree the currents (I wanted some texture) and I used a hot curry power (we like spice in our foods). The recipe can be found on the Plant Powered Kitchen blog.

Beefless Stew

For tonight’s dinner I have modified an old recipe to create a beefless stew using Gardein beefless tips and replacing beef broth with mushroom broth (vegetable broth would also work). You dredge and sear the tips just like you would for beef, but they are added to the vegetable mixture in the last 15-20 minutes of cooking.

seed sprouter

We are running low on bread so later this week I will be making some more sprouted loaves using sprouted quinoa and chia seeds. The seeds need to sit in the sprouter for another few days.

Menu: Week of January 26th

Woke up to a beautiful day, fresh sow on the ground, bright sunshine and deer and wild turkeys in the yard.  What a great day to spend in the kitchen preparing foods for the week.

This week we  will enjoy:

IMG_1704

Some fresh baked breads – made a sprouted grain bread for this week.

Curried Red Lentil Soup with Chickpeas and Quinoa 500

Curried red lentil soup with chickpeas and quinoa – I found this lovely gluten-free vegan soup on the Zesty Cook blog.  I replaced the yogurt with cashew cram and the chicken broth with a nice vegetable stock.

lentil loaf

Lentil meatless loaf a favorite in my house — shows up on the table about once a month. I found this yummy gluten-free, vegan recipe on the Healthful Pursuit blog.

Vegetarian chili with winter squash and wild mushroom – Recipe to be posted soon.

banana cranberry cake

For a sweet treat Grain-free banana cranberry & lemon breakfast cake. This tasty little gluten-free cake provided the perfect balance between sweet and tart.

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1 cup ripe mashed bananas (approximately 2-3 bananas)
  • 1/2 cup coconut oil
  • 1 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 cup agave
  • 6 tsp Ener-G egg replacer (you can use 4 eggs if you prefer)
  • 8 tbs warm water
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • Zest of 1 lemon
  • 1 cup fresh cranberries

Directions

  1. Preheat your oven to 350 degrees and grease a 8 inch square baking dish with oil of your choice. Set aside.
  2. Mix the egg replacer and warm water in a small bowl and set aside.
  3. In a medium sized bowl mix together the coconut flour, almond flour, cinnamon, baking soda, and salt. Mix together well with a fork to decrease any clumps.
  4. Add the vanilla and agave to the egg replacer and whisk well.
  5. Add mashed banana into your egg mixture and whisk together until well combined.
  6. Pour wet ingredients into your dry ingredients and stir together until it is mixed thoroughly.
  7. Add the melted coconut oil and stir once again until the batter is completely mixed together.
  8. Fold in the lemon zest and fresh cranberries into the batter. They should be evenly distributed throughout.
  9. Spoon the batter into a greased baking pan and spread it out evenly.
  10. Bake it for 40-45 minutes or until the top is golden brown and then center when pierced with a toothpick or a knife comes out cleanly.
  11. Remove from the oven and let it cool for 20 minutes or so.

Adapted from a recipe at So Lets Hang Out

Easy, healthy 5 ingredient soup

Life has been so busy around my house recently that there has been little time to make tasty meals. Thank goodness the freezer was full of items that could just be taken out and warmed. This weekend I did work in making the bread for the next few weeks, but that was about it. Monday we had pesto made over the summer and lentil meatballs over rice pasta, but with the amount that was left on the table I knew that I needed to make something fresh today.  I pulled out an old standby recipe that is healthy, tasty and low calorie — a carrot soup that I haven’t made in ages… good thing the soup was low in calories, because I served it with grilled cheese sandwiches that were served on the pumpkin-rosemary bread with biga that I made with teff flour (from the   gluten-free & vegan bread book) — which wasn’t that low in calories, but oh so tasty.

Since the soup only takes about 15 minutes to prepare and another 25 minutes to cook, I thought I would share the recipe with you.

carrot soup with grilled cheese

Ingredients

  • 2 tbsp of olive oil
  • 1 onion chopped
  • 1 tbsp curry power
  • 2 pounds carrots, chopped
  • 4 cups vegetable broth (I like to use mushroom broth)

Directions

carrot soup ingredients

  1. Heat the oil in a medium to large pot over medium heat.
  2. Saute onion until tender and translucent.

    carrot soup onion and curry power mixture

  3. Stir the curry powder into the onion.

    carrot soup mixture

  4. Add the chopped carrots, and stir until the carrots are coated.
  5. Pour in the vegetable broth, and simmer until the carrots are soft.
  6. Transfer te mixture to a blinder, and puree until smooth.
  7. Pour back into the pot, and thin with water if you prefer a thinner soup.
  8. Enjoy.

Gluten Free, Vegetarian Swedish Meatballs

Next week is going to be so busy for me that I spent the entire day today preparing meals for the next 5 days.  One of the items that I made was a gluten free, vegetarian version of Swedish meatballs with gravy over gluten free pasta for Sunday dinner. They were simple to make (I cheated a bit by using a vegetarian wild mushroom gravy packaged by Imagine for the sauce) and the herb mixture makes them very tasty.

Swedish meatballs

Ingredients

  • 2 cups cooked lentils (green or brown are the best choice since they remain firm after cooking)
  • 2 eggs, beaten
  • 3/4 cup ricotta
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1/2 t. fennel seed
  • 2 T fresh parsley, chopped fine
  • 1 t. dried rosemary, chopped fine
  • 1 t. dried thyme, crushed
  • pinch of ground allspice
  • 2/3 cup gluten-free breadcrumbs
  • salt and pepper
  • olive oil
  • 1 box Imagine vegetarian wild mushroom gravy
  • 1 package gluten free noodles, cooked or 2 cups cooked quinoa

Directions

  1. Process the lentils in a food processor until smooth. In a large bowl, mix the lentils with the rest of the ingredients, and let sit for 20 minutes to allow the breadcrumbs to soften.
  2. Preheat the oven to 400 and line a baking sheets with parchment paper.
  3. Check the consistency of your meatball mixture by rolling a 1″ ball between your palms. If it feels wet or falls apart, add more breadcrumbs until it holds together. Roll your meatballs and evenly space them on the baking sheet. They won’t spread in the oven, so you can place them right next to each other. Brush the tops with olive oil.
  4. Bake in the middle of the oven for 15-20 minutes until the tops are golden brown, rotating the sheets and flipping the meatballs halfway through baking so they brown evenly. Remove from the oven and let cool slightly.
  5. While the meatballs are baking, warm the gravy in a medium sized sauce pan. When the gravy is warm add the meatballs and simmer for another minute or two.
  6. Serve over noodles or quinoa.

Vegetarian Zuppa Toscana

Today the temperature has dropped into the low 50s, the sun is playing hide-and-seek and the wind is blowing. What a great day for soup and a hardy one at that. I already made a bean soup earlier this week so another one was out of the question, so the next base item that came to mind was potatoes.  Fortunately, I had everything to make a vegetarian version of the Zuppa Toscana served at Olive Garden. Even better, I cooked it in a crock-pot so that I could take care of some other things while it cooked.

zuppa

Ingredients

  • 14oz vegan Italian sausage links
  • 4-6 potatoes, sliced
  • 1 onion, chopped
  • 2 tbsp minced garlic
  • 4 cups vegetable broth
  • 1/4 tsp hot pepper flakes
  • salt and pepper to taste
  • 2-3 cups kale, torn into bite sized pieces
  • 4 oz. lowfat cream cheese
  • 2 tbsp rice flour

Directions

  1. Brown the sausage links in a saute pan.
  2. Cut links in half lengthwise, then slice into bit sized pieces.
  3. Place sausage, vegetable broth, garlic, potatoes, onion and pepper flakes in slow cooker. Add just enough water to cover the ingredients.
  4. Cook on high 3-4 hours or low for 5-6 hours, or until potatoes are soft.
  5. 30 minutes before serving mix flour, cream cheese and 1 cup of the soup stock in a medium bowl until smooth.
  6. Add the cream cheese mixture and kale to slow cooker, stir the mixture until well incorporated.
  7. Cook on high for 30 minutes or until broth thickens slightly.
  8. Add salt and pepper to taste.
  9. Serve with a nice salad.

Apple Harvest Pie

Our house guests from last week are on their way back to the west coast so we now have a bit of down time before our guest from Alaska arrives this coming Tuesday, so I decided to do a bit of cooking. Fortunately both apples and cranberries are in season, so a couple of things that I made are a harvest apple pie and some non-tomato ketchup (made with apples and cranberries among other ingredients) for the pantry.  The pie recipe is listed below — I didn’t include my pie crust recipe because everyone has their own favorite.

harvest apple pie

Ingredients

  • Pastry dough for a 9-inch single crust pie
  • 1 cup of organic raw sugar
  • 1/2 tsp salt
  • 3 tbsp all-purpose gluten-free flour
  • 1 cup fresh cranberries
  • 1/2 cup raisins
  • Grated rind of 1 lemon
  • 5 large tart apples
  • 2 tbsp butter

Crumb topping

  • 1/2 cup organic brown sugar
  • 1 cup all-purpose gluten-free flour
  • 1/4 pound chilled butter

Directions

  1. Preheat oven to 425 degrees
  2. Line a 9 inch pie pan with the dough.
  3. In a large bowl stir the sugar, salt and flour together.
  4. Add the cranberries, raisins, and lemon rind.
  5. Peel, core, and slice the apples and toss them in the sugar mixture.
  6. Pile the filling into the lined pie pan an dot with the butter.
    harvest apple pie
  7. In a small bowl, mix the brown sugar and flour until blended.
  8. Rub the 1/4 pound of butter into the flour mixture with your hands until it resembles course bread crumbs.
  9. Spread the crumb topping evenly over the apple mixture.
  10. Bake the pie in a 425 degree oven for 10 minutes, and then lower the oven to 350 degrees and continue bake for another 30-40 minutes or until the apples are tender.

No Tomato Ketchup

With a number of fall fruits on hand I made some fruit based ketchup to serve with a few meals this fall and winter. My spouse has an intolerance for tomatoes but like ketchup on a few of the items that I cook in the colder months, so I started looking around for a recipe that had the flavor and consistency ketchup without the tomatoes I found a recipe on the Low Amine Recipes blog that I could adapt for our needs.

IMG_1644

Ingredients

  • 1 cup fresh cranberries
  • 1 cup peeled, cored and chopped apple
  • 2 medium carrots, peeled and chopped (about 1 C)
  • 1 cup water
  • 1/2 tsp ascorbic acid
  • 1/4 cup maple syrup
  • 1 1/2 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp allspice
  • 1/8 tsp ground cloves

Instructions

  1. On medium low heat, cook all ingredients together, covered, in a small pan for about 15 minutes or until the ingredients are soft.
  2. Blend the mixture until smooth.
  3. Once the mixture is cooled place in small containers freezing the portions that will not be used within a week.
Used small jelly jars for larger servings and ice cube tray to freeze and then bag individual servings.

Used small jelly jars for larger servings and ice cube tray to freeze and then bag individual servings.

Roasted Radishes

Roasted Radishes
The second set of radishes were ready to be harvested in the garden and I needed something a little different to serve with spicy black bean burgers, so I decided to roast a bunch. They turned out to be tasty little nuggets that had lost the bite that you sometimes get from radishes. Needless to say that there was not one left in the bowl at the end of the meal.

Ingredients

  • 1 large bunch of small radishes with greens attached
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice

Directions

  1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
  2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
  3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Yummy Granola Recipes

After a morning of yard work I decided to come in and make a couple of different types of granolas for our breakfasts for the next few weeks. I really wanted something a little different than the crockpot version that I have been mixing up the past few months… so I started searching some of the blogs that I follow to see what they had to offer. Fortunately, I found a gluten-free gingerbread and vegan Nutella recipe on My Whole Food Life blog that could be adapted for our needs. The modified recipes are listed below. I hope you enjoy the two flavor treats as much as we do…

Vegan Nutella and Gingerbread granola

The two varieties of granola are in the square containers along with some of the ingredients. They are very tasty served with plain yogurt.

Vegan Nutella Granola

Ingredients

  • 2 cups raw hazelnuts
  • 3 cups gluten-free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup chia seeds
  • 3 tbsp carob powder
  • 1 tsp vanilla
  • 1/4 cup applesauce
  • 2 tbsp plant-based milk
  • 1/2 cup maple syrup
  • 1/2 tsp salt

Directions

  1. Preheat oven to 350.
  2. Take 1 cup of the hazelnuts and grind them in the food processor.
  3. In a large bowl, combine the ground hazelnuts, the other cup o f hazelnuts, oats, hemp seeds, chia seeds, salt and carob a powder.
  4. In a small bowl whisk together the maple syrup, applesauce, milk and vanilla.
  5. Add the wet to dry and mix well.
  6. Spread mixture onto a lined baking sheet and bake for about 17 minutes.
  7. Remove from the oven and turn the granola over and then place the tray back in the oven for another 15-17 minutes.
  8. Place the tray on a rack until completely cooled and then store in an airtight container.

Gingerbread Granola

Ingredients

  • 3 cups gluten free rolled oats
  • 1/2 cup raw shelled hemp seeds
  • 1/2 cup sesame seeds
  • 1/3 cup slivered almond
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 3 tbsp applesauce
  • 1 tsp pure vanilla extract
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh ground nutmeg

Directions

  1. Preheat oven to 350.
  2. In a large bowl, combine all the dry ingredients.
  3. In a medium bowl, combine wet ingredients.
  4. Add wet to dry and stir making sure all the dry ingredients are evenly coated.
  5. Place onto lined baking sheet and cook in the oven for about 30 minutes, stirring the granola about half way through the cooking time.
  6. Place the tray on a rack until completely cooled and then store in an airtight container.

Great Vegetable Broth Powder

I finally got tired of saving vegetable scraps to make a vegetable broth that eats a lot of energy to prepare and needs to be used right away or stored in the freezer. I was also not very happy about paying and arm and a leg for store bought broth that has no chemical additives when I didn’t have the time to make my own… So I decide to look into creating a vegetable broth powder that would have a long shelf life (for this type of item that would be 4-6 months in our household), was easy to prepare and would pass the “taste test” at our dinner table.

The following recipe is met all of the criteria that I defined. It also came with an extra bonus of smelling wonderful during the preparation process.

Ingredientsvegie broth powder

  • 2 cups nutritional yeast
  • 1/4 – 1/2 cup sea salt (we eat little salt so I used a 1/4 cup)
  • 2 tbsp onion powder
  • 1 tbsp turmeric
  • 2 tsp dried dill weed
  • 2 tsp dried marjoram
  • 2 tsp dried powdered lemon peel
  • 1 tsp celery seed
  • 1 tsp dried basil
  • 1 tsp powdered thyme
  • 1 tbsp dried parsley

Directions

  1. Place all, except parsley, in a blender and blend until well incorporated.
  2. Add the parsley and pulse until chopped and integrated into the mixture.
  3. Store in an airtight container.

Add 1 tablespoon of powder for every two cups of water used in a recipe.

Mock Tuna Salad

I was looking for something quick and light to make for dinner tonight and remembered an “oldie but goody” — mock tuna salad. I checked the fridge and cabinets quickly, and as luck would have it everything that I needed was on hand.

Mock Tuna Salad

Ingredients

  • 2 cups cooked chickpeas
  • 2 stalks of celery, chopped
  • 1 small onion, finely chopped
  • 1/4 cup light, eggless mayonnaise
  • 1 tablespoon finely chopped fresh parsley
  • sea salt and fresh ground pepper to taste

Directions

  1. Mash the chickpeas in a medium size bowl (you will want to keep some texture in the beans).
  2. Add remaining ingredients and mix well.
  3. Chill for at least an hour prior to serving.

July Weekends….

What a nice July weekend. Yesterday we went kayaking on the Connecticut river with our friend Lisa. We put in in Thetford and paddled and talked down to the organic farm on the river and back. It was a sunny and breezy day so the trip was relaxing and quite enjoyable.

Connecticut River near Colebrook, New Hampshire

This morning I checked the gardens to see what had ripened in the past two days and picked a few things to either process or use in a few meals and sides for this week. It wasn’t a bad harvest considering it is still early in the season up here and the rain and shy sun this season have slow everything down. Today I picked green beans, zucchini, red ans yellow beets and kale.

small harvest

Today I made:

Sweet and Spicy Beet Greens

We love, love, love summer greens of all types. Today I pulled a few beets and just had to cook the greens while they were fresh and crisp.

cooked beet greens

Ingredients

  • 2 beets, cooked and cubed
  • 6 cups torn beet greens and the tender portions of the stems
  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 tbsp maple syrup or brown rice syrup
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 tbsp of cider vinegar

Directions

  1. Boil the beets in water until fork tender. Drain and let cool in a plastic bag.
  2. Rub the cooled beets with a paper towel to remove the skin and then cut into small cubes and set aside.
  3. Wash the greens in a sink filled with cold water.  Drain greens and cut away any heavy stems. Tear leaves into bite-sized pieces. Set aside.
  4. In a large skillet heat a tablespoon of olive oil and then add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in syrup and red pepper. Bring mixture to a boil.
  5. Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender.
  6. Stir in vinegar and cubed beets, cook for an additional 2 to 3 minutes.
  7. Remove from the stove and serve immediately.
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