this is what I am making for dinner tonight and it smells delicious
http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html
cant wait to try it, serving it with mashed potatoes and green beans :)
Tuesday, December 13, 2011
Wednesday, December 7, 2011
Friday, November 4, 2011
Gluten free cookies
This was purely an experiment and it turned out well on the first try :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
Monday, October 24, 2011
Apple Raspberry Tart
12 apples peeled, cored and sliced thin
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
Louisiana Greens and Sausage (vegan)
Louisiana Greens and Sausage
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Monday, October 17, 2011
Special K Loaf
This is the link to the recipe for the special K loaf. I tweak it to make it vegan.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
http://www.cooks.com/rec/view/0,1714,151175-250192,00.html
For the cereal I usually just use regular corn flakes, for the eggs I use flax meal, 1Tbs flax meal and 3 Tbs hot water for each egg called for and a package of firm tofu (not silken) for the cottage cheese. I usually double or triple the recipe and put it in a 9x13 baking dish. If it is not moist enough I add soymilk and if it is too moist I usually add oats or a little flour to help it hold together.
Nearly naked apple pie
I do not have exact measurements for this recipe outside of the apples and the quinoa, I just added a bit of this and a bit of that to taste. This was something I put together for the people at church who cannot eat gluten. Next week I am going to try creating something with millet.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
Nearly Naked Apple Pie
24 apples, peeled cored and sliced thin
brown sugar
maple syrup
cinnamon
ginger
nutmeg
cornstarch
1c quinoa cooked with 2c water
chopped peanuts
preheat oven to 350*f
spray a deep 9x13 casserole dish
In a bowl combine cooked quinoa with some brown sugar, maple syrup, and cinnamon, press approximately 2/3 of the quinoa into the bottom of the casserole dish and bake for 15-20 minutes. Set aside the remaining 1/3 quinoa.
In a large deep skillet combine apples, some brown sugar, some maple syrup, cinnamon, ginger and just a dash of nutmeg. Cook until the apples release their juice, then add cornstarch mixed with cold water to thicken. Simmmer and stir until thickened.
Pour apples into baking dish. Combine chopped peanuts with the remaining quinoa and crumble over the top of the apples. Sprinkle the top with cinnamon sugar.
Bake until top is golden brown and apples are bubbly.
Serve warm or cold.
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