Unrefined Happiness

Veggie Burgers Again!

2012-02-09T14:25:00.000-08:00

Okay I love veggie burgers so here is another favorite recipe of mine. These are made with TVP (textured vegetable protein) with is actually gluten free! You can eat these with your favorite fixings and Sweet potato fries.

1 medium sized onions, finely chopped
½ cup finely chopped carrot
1 cup finely chopped mushrooms
2 cloves garlic, minced
2 tbsp olive oil
1½ cups vegetable broth
3 tbsp soy sauce
3 tbsp tomatoes paste
1 cup TVP
½ tsp thyme
½ tsp oregano
½ tsp paprika
2 tsp dijon mustard
1 tbsp Nut butter
¼ tsp liquid smoke (optional but good)
¼ oat flour

In a medium sized saucepan over medium heat saute onions, carrots, mushrooms and garlic for about 7 min. Add broth, soy sauce, tomatoes pastes vegetable protein and spices. Cover and bring to boil, lower heat and simmer about 7min. Uncover and cook 3-5 min more until TVp is fully cooked.

Transfer to mixing bowl and let cool. Add mustard, nut butter, liquid smoke and mix well. Add flour and mix again. Refrigerate until cool.

Using about ¼ cup of the mixture form into burger patties. Cook veggie burgers in a skittet with a bit of oil to brown each side. Enjoy

Recipe Taken from Vegan with a Vengeance

Thai Vegetable Soup

2012-01-05T21:48:00.000-08:00

This is a quick and easy soup that tastes delicious. Even the Husband likes it!

1 cup chopped red onion
1 tbsp oil
2 large carrots, chopped
1 small zucchini, chopped
1 red or yellow bell peper, chopped
1 ½ cups cremini mushrooms
2 cups savoy cabbage, chopped
4 cloves garlic
1 tbsp finely chopped jalapeno
1 14 oz. can coconut milk
14 oz water
2 tbsp Bragg seasoning
juice of ½ lime
1 tbsp chili sauce
pinch of red pepper flakes
¼ cup fresh cilantro
pinch of cumin, turmeric, and cardamon
salt and pepper to taste

In a large stockpot saute onion in oil for 4-5 min. Add carrots, zucchini and bell pepper and sauté for another 2 min. Add the mushrooms , cabbage, garlic and jalapeno. Add the coconut milk, water, Bragg's, cilantro, spices and simmer to blend flavors for about 20min over low heat. Adjust seasonings as desired.

Brownies

2011-12-09T17:30:00.000-08:00

¼ cup oil

1½ cups sugar
1 cup apple sauce
3 tbsp Flax Eggs
1 banana, peeled and mashed
1 cup coco powder
½ cup brown rice flour
½ quinoa flour
2 tsp baking powder
1 tsp Xanthan Gum
½ cup carbo chips
¼ walnuts chopped

Preheat oven to 350°F. Grease a 8inch pan. In a large bowl beat together oil and sugar. Add the applesauce, mashed banana and Flax eggs. Beat for 1-2 minuetes. add the cocoa and blend.

In a separate bowl sift together brown and quinoa flours, baking powder, xanthan gum. Add wet ingredients and mix together until well blended. Add the walnuts and stir by hand until just mixed.

Spoon batter into the pan and spread around evenly. Bake for 35-40 minuetes. Cool on a wire rack and enjoy.

Recipe taken from Gluten Free Vegan

Butternut Squash Bisque

2011-12-09T11:36:00.000-08:00

Apparently Bisque is a fancy name for soup. Homemade soups are wonderful and offer more flavor and diversity than pre-made packaged soups you buy in the store. Surprisingly homemade soup does not take that long to make and can be frozen for quick and easy use.

1 large yellow onion diced
4 cloves garlic minced
2 large carrots chopped
1 tbsp oil
2 pound butternut squash peeled, seeded and chopped
2 16oz cans low fat coconut milk
4 organic apples, peeled, cored and chopped
4 cups low sodium vegetable broth
1 tsp nutmeg
1 tsp cinnamon
2 tbsp oregano (optional)

In a large sauce pan Sautee onions, garlic and carrots in oil until softened. Add the remaining ingredients and bring to boil. Reduce heat and simmer about 10-15 minuets until squash is tender. Puree mixture with a hand blender or food processor. Enjoy!

Original recipe found at Gluten Free Vegan Family

Raw Vegan Carrot Cake

2011-12-07T22:43:00.000-08:00

Carrots are amazing. I especially love them in desserts. What makes this recipe even more awesome is the fact that its raw. Raw food is something that I have been exploring lately and I find that the pure simple flavors of raw food makes for a very enjoyable eating experience. Some health benefits of Raw food are the enzymes that aid in the digestion and absorption of food are not destroyed in the cooking process. Here is some information on raw food if you are curious about reading more about eating raw. This is a simple easy recipe for Raw carrot cake that doesn't require any special equipment like a dehydrator.

1 cup of walnuts
1 cup of dates (select dates that are sweet and juicy. I like to use Madjool dates)
2 cups of carrot pulp OR grated carrots, squeezed (use cheese cloth squeeze and remove excess juice)
1 tsp cinnamon
½ ginger
Dash of nutmeg
Dash of Salt
¾ cup raisins

Cream Cheese Frosting:
1 cup cashews, soaked for 1+hours
6 pitted dates, soaked for 1+hours
Dash of sea salt
1 tsp lemon juice
Water
Few drops of Stevia to taste (if the dates aren't sweet enough for you)

Process walnuts and dates in a food processor until coarsely chopped. Add the carrot and spices and process until the mixture resembles a smooth dough. Add raisins and pulse to combine.

For the frosting rinse the cashews and dates after soaking. PLace in food processor with salt and lemon. Process until the mixture is pasty and well combined. Add a few drops of stevia if the frosting is not sweet enough for you. Add small amounts of water to get the consistency that you want for the frosting (I like the thicker the better).

Press the carrot cake dough evenly into about six muffin tins and refrigerate for 1 hour.

Frost the cake and enjoy!

Recipe from Choosing Raw

Roasted Portobello Salad with Spicy Mustard Dressing

2011-12-06T19:50:00.000-08:00

½ cup cooking wine

1 tbsp Olive oil
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 cloves garlic
2 large Portobello mushrooms or 4 smaller.

Combine all ingredients in a glass pie plate or baking dish. Place the mushrooms, stems removed, upside down in the marinade. Spoon marinade into each cap. Marinate for about 20 min.

Preheat oven to 400°F, Cover dish with aluminum foil and bake for for 30minutes. Remove the foil and flip mushrooms and cook uncovered for about 10 minutes.

Dressing:
1 tbsp prepared spicy, smooth mustard
3 tbsp grape seed oil
¼ cup red wine vinegar
2 tbsp maple syrup

Salad:
8 cups Mixed greens
1 avocado
1 small red onion
1 15oz can chickpeas, drained and rinsed
1 Recipe roasted portobellos

Whisk Dressing ingredients together in a small bowl, Add the salad ingredients and toss together. When ready to serve add portobello mushrooms on top.

Recipe taken from Veganomicon

Mighty Mac and Cheese

2011-12-05T21:48:00.000-08:00

I found this recipe while I was cruising some of my favorite food blogs. I have made other vegan "Mac and Cheese" recipes before and I will have to say that this is by far the best. My Husband even said "wow this is really good!" and didn't even realize there was no cheese in it.

10-12oz dried penne pasta partially cooked

3 tbsp grape seed oil
3 tbsp sweet rice flour
2½ cups plain hemp, rice of nut milk
1 rounded tbsp sesame tahini
2 heaping tbsp nutritional yeast
½ tsp dijon mustard
1-2 tsp rice vinegar or lemon juice
1 clove garlic, crushed
1 tsp dried onion
½ tsp salt and pepper
¼ tsp fresh nutmeg
3 tbsp white wine
dash of paprika
1 cup gluten free bread crumbs
10-12 grape tomatoes halved
Dried basil

Preheat Oven to 350°F

Bring a large pot of salted water to boil. Precook penne until slightly tender but still firm (al-dente). Drain and rinse with cold water immediately.

In a saucepan heat oil over medium heat. Add flour and stir for about a minuet to form a roux. Slowly add milk whisking to blend in flour. Bring mixture to bubble (it will thicken as it heats up) and then reduce heat to low. Add tahini, nutritional yeast, dijon mustard, lemon juice, garlic, onion, salt, nutmeg, wine and paprika. Mix well with a whisk.

Mix penne and "cheesy" sauce together and put in a baking dish. Sprinkle the top of the casserole with the gluten free bread crumbs and tomatoes and dried basil

Bake for about 25 min until mixture is heated through and bubbling. Serve with a light salad and enjoy!

Recipe adapted from Gluten Free Goddess

Blueberry Buckwheat Pancakes

2011-12-05T21:04:00.000-08:00

1½ cup Hemp or Soy milk
2 tbsp grape seed oil
2 tbsp maple syrup
Egg replacer (equivalent to 2 eggs, I use a Flax Seed egg replacer)
¼ cup applesauce
¾ cup buckwheat flour
½ cup brown rice flour
2 tsp baking powder
1 tsp cinnamon
1 cup blueberries

In a medium sized bowl combine, milk, oil, maple syrup, egg replacer and mix well. Add the applesauce. In another bowl sift together buckwheat and brown rice flour, baking powder, cinnamon. Add the dry mixture to the wet mixture and stir. Add in blueberries.

Heat a skillet over medium high heat, add a small amount of oil. When hot add a ladle full of batter cook until done. If the batter is too thick add some extra milk or water.

Serve with maple syrup and extra blueberries.

Recipe adapted from The Gluten-Free Vegan

Delightful Carrot Cake

2011-11-26T01:04:00.000-08:00

I love carrots! I love them even more in cake. This cake is a scrumptious and rich delight, you wont need much to feel satisfied.

Carrot Cake:
2⅓ cups all purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 cup pineapple juice
½ cup canola oil
½ cup sugar
½ cup maple syrup
2 tsp vanilla
1 cup roughly chopped macadamia nuts (can replace with walnuts)
¼ crystalized ginger
1 cup unsweetened coconut
2 cups carrots, grated

Preheat oven to 350°F. Lightly grease two 8inch springform pans or use one 9x13-inch baking pan.

In a large mixing bowl sift together flour, baking powder, baking soda, salt and ground spices. In a separate large mixing bowl combine pineapple juice, oil, sugar, maple syrup and vanilla. Add the dry ingredients to the wet in batches and combine well with hand mixer or fork. Fold in the macadamia nuts, ginger, coconut and carrots.

Divide the batter between the two pans, or spread in the rectangle. Bake for 40-45minuets. Let cool in pans. remove from pans. If using the 9x13 cut cake in half lengthwise to make two layers. Put a layer of icing on top or the first cake add the second layer and ice as well.

Frosting:
¼ cup margarine at room temperature
¼ cup coconut milk
1 tsp vanilla extract
2 cups confectioners sugar sifter
1 cup unsweetened coconut

Cream margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifter confectioners sugar and mix until smooth. add the unsweetened coconut and combine. Refrigerate until ready to use.

Recipe taken from Vegan with a Vengeance

Tangy Tamarind Lentils

2011-11-13T17:34:00.000-08:00

These lentils are a wonderful and flavorful Indian inspired dish.

1 tbsp coconut oil

3 cloves garlic

½ inch cube fresh ginger

1 large onion, diced

1 tsp garam masala

½ tsp cumin seeds

Pinch of cayenne

1 cup dried lentils

2 cup vegetable broth

2 tbsp tamarind paste

1 tbsp maple syrup

2 tbsp tomato paste

salt and pepper to taste

In a medium sized pot melt coconut oil over medium heat. Add the garlic, ginger and onions. Fry until onions are translucent. Stir in garam masala, cumin seeds, cayenne and stir until spices become fragrant. Add lentils and vegetable broth. Increase heat and bring mixture to boil. Lower heat and simmer for 25-30min stirring occasionally until lentils have absorbed most of the liquid.

In a small cup or bowl combine tamarind, maple syrup, tomato paste and salt. Add mixture to the lentils and stir to dissolve flavorings. Simmer for another 5 min stirring occasionally. Taste the mixture. Tamarind has a sour taste and the maple syrup provides sweetness. If you would like to have a more pronounced sourness then add more tamarind, for sweetness add more syrup.

Serve lentils with cooked basmati rice

Source: Veganomicon

Asian Sesame Salad

2011-11-13T13:03:00.000-08:00

Dressing:

3 tbsp rice vinegar

¼ cup grapeseed oil

1 tbsp mirin

2 tsp sesame oil

1 tbsp bragg seasoning

2 tsp sugar

1 tbsp roasted sesame seeds

Whisk together all the ingredients and set aside.

½ head thinly sliced cabbage

pinch of salt

2 grated carrots

2 green onions, chopped

¼ cup toasted sunflower seeds

Thinly slice the cabbage slaw style. Put a pince of salt on the cabbage and massage until slightly wilted. This give the cabbage a softer texture. Add the carrots, onions and sunflower seeds. Toss together and serve with desired amount of dressing (usually a couple of tablespoons). Happy Crunching!

Dressing adapted from Veganomicon

Enjoyable Eggplant Rollups

2011-11-11T21:06:00.000-08:00

Filling:

1 tbsp oil

½ cup red onion, chopped

½ cup zucchini, chopped

10 Cremini mushrooms, chopped

3 cloves garlic

½ cup white wine

1 cup brown rice, cooked

¼ cup Nuts, chopped (walnuts, pine, almonds or pecans)

2 tsp herbes de Provence

salt and pepper to taste

1 large Eggplant sliced thinly lengthwise

1 can tomato paste

1 tbsp basil

1 tsp oregano

1 tbsp parsley

¼ cup red or white wine

To reduce preparation time he filling can be prepared ahead of time. Heat a skillet over medium heat. Saute onion in oil until translucent. Add the zucchini, mushrooms and garlic, cook for another 5 min. Add the wine, cooked rice, nuts, herbs and salt and pepper to taste. Set aside.

Pre heat oven to 350°F. Sprinkle eggplant slices with salt on both sides. Grill or saute the eggplant sliced until just soft because you want to be able to roll them up. In a bowl mix together tomato paste, herbs and wine. Season with salt and pepper. Spread half the mixture on the base on a baking dish. Place some of the mixture in the middle of the eggplant and roll up. Place the rolls on top of the sauce and then spoon the rest of the mixture over them. Bake for about 30min until sauce is bubbly and eggplant soft. Enjoy! If desired serve with goat cheese on top.

Recipe adapted from: The Gluten Free Vegan

Rich Roasted Butternut Soup

2011-11-11T20:12:00.000-08:00

Don't let the simple ingredients in this recipe fool you. The sweetness for the yams and carrots give the soup a wonderful rustic flavour that keeps you coming back for more.

1 Butternut Squash halved and seeded

4 tbsp oil

1 Medium onion, diced

1 carrot, diced

1 cooked yam, diced

1 chili, chopped

1 tbsp fresh ginger minced

½ tsp cinnamon

dash of fresh nutmeg

3 cups Vegetable stock

Juice of 1 lime

Preheat oven to 425°F. Lightly coat squash halves with 2 tbsp oil and place facedown on a nonstick baking sheet. Bake for about 40-45min or until squash is easily pierced with a fork.

When squash is almost done saute onions in a stock pot with remaining 2 tbsp oil. Add carrot, potato and sauté about 5 min. Add the chopped chili, fresh ginger, garlic and spices and sauté 2 more min.

When squash is ready, scoop out of the skin and add to the vegetable mixture. Blend the squash, vegetable broth and vegetables with a food processor/immersion blender until smooth. If you want the soup to be a bit thinner simply add more water and blend. Add lime juice and salt and pepper to taste.

Savoury Shepherds Pie

2011-11-11T19:31:00.000-08:00

Filling:

1 small onion, chopped

3 small carrots, chopped

½ cup spinach, chopped

1 stalk Celery, chopped

1 large tomato, chopped

2 tbsp oil

½ cup cooked green lentils, mashed

½ tsp dried basil

2 tbsp Braggs

Topping:

3 medium potatoes, chopped

¼ cup soy milk

1 tbsp margarine or oil

salt and pepper to taste

Preheat oven to 350°F. In a medium pot of water, boil the chopped potatoes until they can be pierced easily with a fork. In a sauce pan saute onions, carrots, spinach, celery and tomatoes in the oil. Once carrots are tender, add the mashed lentils, basil, bragg's. Stir and simmer until liquid cooks off.

Meanwhile mash the cooked potatoes, milk, margarine and salt with a potatoes masher. Set aside. Pour vegetable mixture into a lightly oiled pie plate and then layer mashed potatoes over top. Bake 15-20min. Makes 4-6 servings. Serve with Miso Gravy.

Recipe adapted from How it all vegan

Krazy Kalamata Spread

2011-11-07T19:17:00.000-08:00

When I was a kid I hated olives. Everything about them was entirely un-appealing. On the day that I realized I had become an adult, I also realized I had become an olive lover. This recipe is for serious olive lovers only. When I make this dip I add more of some things and less of others to get a desired taste. Please experiment. The original recipe is adapted from Veganomicon.

1 tbsp olive oil

1/2 cup onion

3 cloves garlic

1/4 tsp red pepper flakes

1 cup tightly packed kalamata olives, chopped coarsley

1/4 dry red wine

1/2 lb soft tofu (not silken)

2-4 tbsp water

Preheat a small sauce pan over medium-high heat. Saute onions in oil until lightly browned. Add garlic, red pepper flakes and cook for 1 more min. add the olives and red wine (NOTE: I used olives marinated in red wine so I just added the juice from the jar). Cook until wine has reduced. Remove from heat and let cool until room temperature.

Crumble tofu in food processor or blender and puree with just enough water to get things going (no more than 4 tbsp). Add the Olive mixture and puree until very smooth. Scrape down the side fo the blender as needed with a spatula. The dip should be the consistency of vegenaise. Put in tightly sealed container and chill for at least half hour until ready to use.

Serve with vegetables, crackers, put on a sandwich or just eat with a spoon. Happy Dipping!

Source: Veganomicon

Curried Pan-Fried Potatoes

2011-11-07T19:11:00.000-08:00

Potatoes eaten with skins on, are a great source of Vitamin C...Who knew!

1 medium onion

5 cloves garlic

1-2tsp mustard seeds

1-2 tsp curry paste

a splash of olive oil

3-5 medium potatoes

salt and pepper

In a sauce pan add onions, garlic, mustard seeds, curry paste and olive oil. Sautee on medium heat until onions are translucent. Add the potatoes and fry, flipping occasionally until potatoes are soft enough to pierce with a fork. Season with salt and pepper. Serve alongside a tofu scrambler.

Source: Vegan with a Vengeance

Mediterranean Spagetti Squash

2011-11-04T15:21:00.000-07:00

1 spaghetti squash halved lengthways

1 tsp olive oil

salt and pepper

1 red onion, chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 cup of tomatoes, chopped

3/4 cup crumbled feta cheese

4 tbsp kalamata olives, sliced

2 tbsp fresh basil, chopped

Preheat oven to 350°F. Grease a baking sheet. Remove seeds from spaghetti squash and brush lightly with olive oil, season with salt and pepper. Put squash cut side down on baking sheet and bake for 30min or until a knife can be inserted easily in the skin. Remove squash from oven and set aside to cool.

Heat a skillet over medium heat with oil. Sautee onion, garlic and red pepper until tender. Add tomatoes and cook only until the tomatoes are warm.
Using a large spoon scoop out the stringy inside of the spaghetti squash. Place in a bowl and add the sauteed vegetables, feta, olives and basil. Toss and serve.

Exquisite Rice Salad

2011-11-04T15:06:00.000-07:00

1 tbsp Olive Oil
2 tsp mustard seeds
1 tsp cumin seeds
2-4 garlic cloves, minced
1 tsp fresh ginger, chopped
1 tsp turmeric
1/8 tsp cayenne pepper
2 1/2 cup water
1 cinnamon stick
1 cup long-grain brown rice
3 tbsp rice vinegar
2 tbsp dark sesame oil
2 tbsp Braggs or soy sauce
1/4 cup flax oil
1 medium carrot, finely chopped
1/2 cup raisins
4 stalks green onions, chopped

In a large pot, heat the oil over medium het. Add the mustard seeds, cumin, garlic, ginger, turmeric, and cayenne. Stir until mustard seeds begin to pop (about 30 seconds), then add water and cinnamon. Cover and bring to boil. Add rice to the boiling water and cover. Reduce heat and simmer bout 35-40min, until rice is done. Remove from pot and let stand for 10min. Remove the cinnamon stick.

In a small bowl whisk together vinegar, sesame oil, Braggs, and flax oil until combined. Pour on to rice, and add carrots, raisins, onions and peas. Stir until well mixed. Chill Before serving.

Recipe taken from How it all vegan.

Yam and Black Bean Taco's

2011-11-04T00:56:00.000-07:00

2 large yams

1 Tbsp olive oil

1 chopped large onion

1/4 diced red bell pepper

1 diced jalapeno

2 cloves garlic

1 cup diced tomatoes

1 cup tomato salsa

1 tsp chili powder

1 tsp ground cumin

1 can black beans
2/3 cup fresh cilantro
1 tbsp lime juice
salt and pepper to taste

Pierce the yams with a fork and bake in the oven at 400°F until soft but not mushy.While the yams are baking, on medium high heat, saute onions in olive oil until soft. Add red bell pepper, jalapeno, garlic, and continue to sauté until peppers are soft.When the yams are cooked peel them, and cut into cubes and add to the onions. Add the diced tomatoes, salsa, spices, black beans, cilantro and lime juice. Heat through and season with salt and pepper.

Serve with Que Pasa Corn tortilla's and cheese melted on top. Enjoy!

Source: The Gluten Free Vegan

Vegan Spinach Artichoke Dip

2011-11-04T00:29:00.000-07:00

1 small onion

2-3 cloves garlic

12 oz. pkg defrosted spinach dip

14oz can artichoke hearts

16 oz package soft/silken tofu

2-3 tbsp apple cider vinegar

2 tbsp olive oil

1/4 tsp paprika

1 tsp dried basil

1 tsp dried parsley

1/4 tsp Red Pepper flakes

1/4 tsp mustard

1/2 vegan parmesan cheese & extra for the top

Salt and Pepper to taste

Preheat Oven to 350°F. Saute onion, garlic, spinach and artichokes in olive oil until onions are translucent, about 6min. Use a blender of food processor to mix Tofu, vinegar, oil, spices and mustard until smooth. Add mixture to spinach and artichokes and bring to a simmer. This is a good time to taste and add extra spices as desired. If the mixture seems too watery boil off some of the liquid until desired consistency. Add parmesan and salt and pepper to taste. Smooth on to a nonstick baking dish and put extra cheese on top. Bake in oven for 15-20 min until top is browned. Serve with homemade tortilla chips.

Mini Samosa's

2011-10-30T22:22:00.000-07:00

This is a recipe given to me by a friend. It is a wonderful adaptation on a traditional samosa recipe using wonton wrappers.

3 diced potatoes

1 tbsp oil

1 thinly sliced onions

2 cloves garlic

1 tsp cumin

1 tsp garam masala

1 tsp coriander

2 tbsp water

salt and pepper

1 can chickpeas

1 cup peas

1 package wonton wrappers

oil for frying

Peel and dice potatoes into 1/4 inch pieces, Boil until soft. In a frying pan heat the oil over low-medium heat. Add onions evenly over the bottom of the pan and sprinkle with salt and stir. Keep stirring onions until they become translucent and then finally browned...and then stir some more. The purpose of browning the onions is to get the sugars out of the onions to create a deep and rich base for the flavor of the samosas. (For more details see this Guide on cooking onions for Indian style dishes). Add cumin, garam masala, coriander to onions.

In a large mixing bowl combine place cooked potatoes and chickpeas and roughly mash together. Add the peas and onions and cook for 3-5 min. Remove mixture and let cool before wrapping.

Prepare samosa wrappers by dampening a cloth and placing over so that they will not dry out. Use about 1 tsp of the samosa mixture, place into the center of the wrapper, wet the sides of the wrapper and then fold into a triangle shape. Heat a frying pan over medium-high heat with a bit of oil. Cook the samosas in batches until complete. If making this for a party I will wrap the samosa ahead of time and the fry just before serving. Serve right away with sweet chili or peanut sauce. Makes a ton of little, mini samosas. Enjoy!

Holy Hummus!

2011-10-30T21:58:00.000-07:00

Here is the Infamous Hummus Recipe. As with any good dip it is different every time you make it. I will put the basics here and then feel free to add more or less of the ingredients to suite your taste. The key with this recipe is to taste, taste, taste! Yum!

1 chopped onion

5 cloves garlic (or more if you like)

Splash of olive oil

2 1/2 cups cooked Chickpeas

3/4cup Tahini

1 1/2 tbsp Bragg's or soy sauce

1/4 cup Water

1/4 cup Apple-cider Vinegar

1/4 cup fresh parsley

1/4 chopped jalapeno pepper

2 tsp ground cumin

1/4 tsp Cayenne Pepper

Salt and Pepper to taste

In a small sauce pan sauté onions and garlic in oil on medium heat until onions are translucent. Use a blender or food processor, blend sautéed onions, chickpeas, tahini, bragg's, water, vinegar, parsley, jalapeno, cumin, cayenne and salt and pepper until you reach desired consistency. Serve with your favorite vegetables, crackers, chips, bread or as a spread on sandwiches. Store in refrigerator.

Veggie balls with Miso Gravy

2011-10-30T20:00:00.000-07:00

1 tbsp Olive Oil
1/2 cup chopped leeks

1/2 cup chopped red onion

3 cloves Garlic

2 cups finely diced mushrooms

1 cup cooked rice cooked in vegetable stock

1/2 cup cooked mashed potatoes

1/2 cup chopped walnuts

1/4 tsp dried rosemary

1 tbsp fresh parsley

A pinch on thyme

1 tbsp tomato paste

salt and pepper to taste.

Miso Gravy

6-10 chopped mushrooms

1 chopped medium onion

1tbsp olive oil

2-3 tbsp Braggs or soy sauce

cayenne pepper to taste

Dried Basil

Dried Dill

Pepper

1 Tbsp cornstarch

1 1/3 cup vegetable stock

1 tsp Miso paste

Preheat Oven to 350°F to Bake Veggie balls. In large skillet heat oil and saute leek and onion over medium-high heat for 4-5 min. Add the garlic and continue to cook for another min. Add the mushrooms and cook until they are soft. Transfer mixture to a large mixing bowl. Add the cooked rice, mashed potatoes, walnuts, herbs, tomato paste, and salt and pepper.

Press mixture tightly into balls and place on large cookie sheet. Bake for 30min until crispy and heated through. These Veggie balls are delicate and I am experimenting with different binders to hold them together.

For Miso Gravy saute mushrooms and onions in oil on medium-high heat until onions are translucent and mushrooms are tender. Add the Bragg's, cayenne, basil, dill and pepper and stir together. Mix cornstarch with cold water, stir in cornstarch into mixture until combined. Simmer until sauce is thickened. At the last minuet stir in miso until dissolved. Pour over miso meat balls and serve. You can add pasta or any grain or just have them on their own.

Recipes adapted from Gluten free Vegan and How it all vegan.

Autumn Latkes

2011-10-30T19:19:00.000-07:00

These are like potato pancakes made with an autumn twist. Your going to want to use a food processor to shred all the vegetables or else you will be shredding for an eternity. I got this Recipe from Veganomicon.

2 cups peeled, shredded beets

1 cup peeled, shredded carrot

1 cup peeled, shredded potato

1 shallot, chopped finely

1/2cup all-purpose flour

1/4 cup cornstarch

1/2 tsp salt

Fresh Ground Pepper

1 tsp ground fennel seeds

1/4 water

olive oil for panfrying

Have ready paper towel or a clean brown paper grocery bag for absorbing oil after frying.

Combine Shredded vegetables in a large mixing bowl. Add the shallot, flour cornstarch, salt, black pepper and fennel seeds. Mix everything well; the flour mixture should evenly coat all the veggies. add the water and stir again until all the flour is dissolved.

Preheat nonstick pan or cast iron skillet over medium-high heat. Pour 1/4inch layer of oil into the pan. Let oil heat for about 2 min (do not over heat oil or latkes will burn).

Form the veggie mixture into balls the diameter of a quater and flatten into 1 1/2 inch medallions. Fry in batches for 5 min, turn over and flatten then fry for another 3-4 min. Transfer to paper towels to drain. Serve with sweet chili sauce or your favorite dipping sauce. Enjoy!

Recipe adapted from Veganomicon.

Thin Pizza Crust-Bread Machine Recipe

2011-10-30T18:51:00.000-07:00

1 cup whole bean flour

1 cup sorghum flour

1/3 cup tapioca starch

1 Tsp sugar

1/2 Tsp xanthan gum

1 1/2 tsp bread machine yeast

1 tsp salt

1 tsp oregano

1 3/4cups water

2 tbsp Vegetable oil

1 tsp apple cider vinegar

In a large Bowl Combine whole bean flour, sorghum flour, tapioca starch, sugar, xanthan gum, yeast, salt and oregano. Pour water, oil and vinegar into bread machine baking pan.

Select the DOUGH CYCLE. As the bread machine is mixing the wet ingredients gradually add the dry ingredients scarping down the sides of the pan with a rubber spatula. Try incorporate all the dry ingredients in 1-2 min. Stop bread machine as soon as the kneading portion of the machine is complete. DO NOT let bread machine finish the cycle (ie. rising)

Pour dough (yes thats right the dough is thin enough to pour) onto prepared pans and using a moistened spatula spread evenly to the edges. Let rise in a warm, draft free place for 15min. Preheat oven for 400°F

Bake for 12-15min or until bottom is golden golden and crust is partially baked. Expect slight shrinkage on the edges. Add desired toppings and bake for another 12-15 min min until crust is brown, crisp and cheese is bubbly and melted. Let cool slightly before cutting and serving.

Recipe taken from: Gluten Free Bread Machine

Mediterranean Black Bean Burgers

2011-10-29T01:47:00.000-07:00

2 Can of Black Beans

2 Cloves of Garlic

2 1/2 Tbsp Tomatoes Paste

1 1/2 Tbsp Balsamic Vinegar

1 Tsp Dijon Mustard

3/4 Cup Green Onions Sliced

1/4 cup Fresh Parsley

2 1/2 Tbsp Oregano

1/2 Tsp Salt and Fresh ground Pepper

1/4 cup rolled oats

1/2 cup Kalamata Olives

1/4 cup diced Red Pepper

In a food processor, add black beans, garlic, tomato paste, vinegar and mustard. Pulse until combined (some of the beans will still be in pieces). Add green onions, parsley, oregano, salt and pepper, and process through to break up and combine. Add oats and pulse.

Transfer mixture to a large bowl (or remove blade) and stir in olives, and red pepper. Refrigerate mixture for 1/2 – 3/4 hour, then shape into patties with your hands.

To cook, add a bit of oil to a non-stick skillet over medium/medium-high heat. Cook patties, about 6-8 minutes on each side or until golden brown. Serve on Lettuce or cabbage "Buns" to make gluten free. Makes 6-7 patties.

Recipe adapted from blog Eat drink and be vegan!

Soupe à l'oignon française

2011-10-27T03:00:00.000-07:00

3 Tbsp butter

1 Tbsp olive oil

5 onions thinly sliced

1 tsp salt

1 tsp brown sugar

3 Tbsp all-purpose flour

1/2 tsp dried marjoram

1/2 tsp dried thyme

8 cups vegetable Stock

1/2 Cup dry white wine or dry vermouth

Fresh cracked black pepper

3 Tbsp brandy (optional)

Melt butter and oil together in the bottom of 4-5 qt sauce pan over low heat. Add the onions and coat in oil, cover the pot. Reduce the heat to low and slowly sweat for 15 min. Uncover pot after 15min, raise the heat slightly and stir in salt and sugar, cook onions stirring frequently for 30-40minutes until they have turned an even deep golden brown. After the onions have carefully caramelized sprinkle them with flour and cook for 3 min. Add herbs. Add the wine and then the vegetable stock a little at a time stirring between additions. Season to taste. Simmer partially covered for 30-40 min. Stir in the brandy if using.

Serve with swiss, gruyere or emmenthal cheese and toasted french bread.

Ratatouille's Ratatouille

2011-10-27T02:39:00.000-07:00

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced

1 cup tomato puree (such as Pomi)

2 tablespoons olive oil, divided

1 small eggplant

1 smallish zucchini

1 smallish yellow squash

1 longish red bell pepper
Few sprigs fresh thyme

Salt and pepper

Few tablespoons soft goat cheese

Pour tomato Puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick. Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish. Cut out a piece of parchment to fit inside the dish

Bake for approximately 45-55 min until vegetable have released their Juices and are browned around the edges

Serve with a dab of goat cheese, crispy polenta, couscous or any other grain.

Source: Smittenkitchen.com

I love Salad!

2011-09-19T13:49:00.000-07:00

I love Salad. If I could eat any meal Breakfast, lunch and Dinner it would be salad. There is something wonderful about eating fresh crunchyvegetables with a wonderful homemade dressing. I do not buy salad dressing in a container...I make it. Here is an awesome dressing to go with any salad creation. The Recipe is adapted from "V Cuisine"

Green Goddess Dressing

2 green onions

1/2cup fresh parsley

1/2cup fresh basil

1/2cup fresh dill

1/2cup spinach

More fresh green herds if you

have them ( I added thai cilantro and oregano)

1/2 cup soft or medium tofu

1 tbsp Lemon or lime Juice

1 tbsp Olive oil

Salt and Pepper to taste

Reserve a bit of the fresh herbs to add after blended for texture. Blend everything together until it is a smooth texture. Season accordingly.

I pretty much follow this recipe exact. Instead of olive oil I use Flax oil and I add about 1 tbsp of maple syrup for sweetness. There are many variations of this dressing so feel free to add or take away ingredients as you like. I love the vibrant green color

My favorite Salad to pair this with is Cabbage Salad. I cut the cabbage very thin and then sprinkle some salt on it and massage the cabbage until it is softer. This makes the cabbage more of a slaw like texture and brings out the water in the cabbage for flavor. Grate carrot, radish, zucchini, peppers and whatever other vegetables on hand. Add nuts such as roasted sunflower or sesame seeds.

Happy Crunching!

BreakFast Risotto

2011-09-19T00:39:00.000-07:00

Today I cruised through my cookbooks and found a breakfast risotto recipe in "The Gluten Free Vegan."

1 cup uncooked Arborio Rice

1 can light Coconut Milk

2 cups Water

1 Can pineapple chunks

1/2 cup Currants

1/4 cup Walnuts chopped

1 Tsp Cinnamon

1/4 tsp Cardamon

1 tsp Nutmeg

1/2 mango or banana chopped

Pour 1 cup of water into a large skillet over medium heat. When water boils add rice. When water is almost absorbed add second cup of water. when that is absorbed add 1 cup coconut milk. Continue cooking over medium heat until liquid is almost absorbed and then add the rest of coconut milk. Add the rest of the ingredients when rice is completely cooked and heat through. Enjoy!