Wednesday, November 4, 2015

Vegetarian Chili

Easy peasy and delish!  This was my second bowl!!!!

1 32-oz box veggie broth(or chicken)
1 can petit diced tomatoes with juice
2 cans of water
1 medium onion, diced
garlic and onion powder, red pepper flakes, cinnamon, chili powder, cumin, and parsley(about 1 teaspoon of most, 3tsp of the chili powder though)
1 tablespoon cocoa powder
3 tablespoons lemon juice, or up to 1/4 cup

salt to taste

2/3 cup lentils
2/3 cup quinoa
1 pkg Quorn grounds(resembles ground beef)

Combine everything in a 2-3 quart crock cooker, stir well and cook on high for about 8 hours, or until the lentils are done.

Serve over crushed corn chips with cheese and yogurt or sour cream, or with cornbread.

Tuesday, September 29, 2015

Creamy Cauliflower Soup

This one is easy!

1 large head of cauliflower, in pieces and roasted in a bit of olive oil until softened.
Add to a soup pot with 32 ounces veggie(or beef or chicken) broth and spices to suit you.  I used cumin, curry powder, garlic and onion powder, and a bit of smoked paprika.  Cook, covered, until the cauliflower is very tender, maybe 15-20 minutes.  Uncover and let cool for a bit.  Blend with an immersion blender or in a regular blender til smooth.  Add 2 cups flax milk(or whatever kind you like) and a spoonful of cream cheese and/or greek yogurt, some salt and pepper and reheat on low until hot.  Serve!

Tuesday, September 8, 2015

Beluga Lentil-Quorn Chili Stew....

 Because I had no idea what we were going to eat tonight...

All measurements are approximate.

1.5 cups dry black(beluga) lentils
32 oz vegetable broth(or water)
1 small onion, chopped
1 garlic clove, smashed and minced
1/2 teaspoon(or to taste) each, onion powder, garlic powder, smoked paprika
1 teaspoon each, chili powder, oregano, and cumin
Optional, add 2 teaspoons apple cider vinegar.

Cook the lentils and onion in the spiced broth for about 10 minutes.

1 cup dry quinoa
1 cup frozen greens(I used broccoli rabe but mustard, kale, spinach, or collards would be fine, its mostly for color)
1 can petit diced tomatoes with juice
1/4 cup salsa
1/2 pkg Quorn chikn tenders(or a cooked chicken breast or two)

Cook, covered on med-low, about 30 minutes, adding up to 2 cups water a little at a time to keep it from thickening too much.  Serve over corn chips with extra sharp cheddar cheese.  I think this cheese works best because it brightens the flavor a bit.

I'm putting this recipe in our rotation, it was that good!  Next time we'll take it mobile and go eat at our favorite picnic area down the road at Crabtree Falls on the Blue Ridge Parkway!

Thursday, August 27, 2015

Asian Eggplant Stew

So I saw this / delish-looking dish on pinterest and wanted to duplicate it.  We all know how that can turn out!  Mine, however different, is sooooo awesomely creamy and satisfying!

3 medium purple and white eggplants(or your choice, maybe 6-8 cups, cubed)
1 large onion, chopped
1 bell pepper, chopped(mine were small and from a garden so they kind of melted away)
4 garlic cloves, smashed and finely diced
1 jalepeno pepper, seeded and finely diced

2 cups dry quinoa, cooked in 4 cups of water(I don't add salt or oil), according to directions on pkg if you have them.

Cook all the veggies in a few tablespoons of oil until they are sort of tender.

Mix the following:

1/3 cup bragg's aminos(or soy sauce)
1/4 cup apple cider vinegar
1/8 cup sugar or more to taste
garlic and onion powder and red pepper flakes to taste
(adjust amounts to suit your tastebuds, we like tangy so the acv is right for us but might be too much for others)

Add to veggies, cover, and cook til mostly tender.

Add a cup to 1.5 cups of water(or broth) and arrowroot, cornstarch, or rice powder, following the directions for the thickener you choose.  I use a rice powder that just needs a few shakes over the food and to cook about 5 minutes.

Serve over the quinoa and enjoy the goodness!  Dobro sure thought he wanted a plateful!!!

Monday, April 20, 2015

Good things from leftovers...

I had leftover spaghetti squash from making a fake mac & cheese dish(real cheese, fake mac).   There were maybe 2 cups of the mixture in the fridge and I was pretty sure it'd get tossed because reheated fake mac & cheese, bluck.  So, I thought about fritters or making it into pizza crust or something.  Then it hit me, PANCAKES!!!  Like zucchini pancakes only with spaghetti squash!  YESSSSS!!!

So, here goes my best guestimates:

2 cups spaghetti squash
1 cup coconut milk(from a box)
1 cup gluten free baking mix(Betty Crocker is what I used)
2 eggs

I hope that's all I used, I've slept since then!  Mix well and cook one on a hot griddle to see how it does.  Adjust liquids or powders to get the right consistency if you need to and make some more!  I cooked mine on a 10-inch cast iron skillet on a hot plate thingy.  It made a LOT, at least 15, 4-inch pancakes!  I ate mine with sriracha ketchup and livermush, everyone else had butter and syrup.


And these quinoa-navy bean enchiladas with sour cream green sauce....

About 1.5 cups cooked quinoa
1 can navy beans, drained but not rinsed
2-3 tablespoons salsa verde
cumin, onion and garlic powder, oregano, salt, to taste

Mix well.  This will fill 10-12 small tortillas(I used corn and only had 8 but I have leftover filling)  I sprinkled a tiny bit of cheese in each too.

Put these in an oiled casserole dish.  Mix about 3/4 cup sour cream with 1/4 cup coconut milk(unsweet, boxed) and a few tablespoons of salsa verde and maybe some nutritional yeast flakes if you have them, and pour over the enchiladas.  Top with a handful of cheese and bake for 15-20 minutes, until bubbly.  I cooked mine in a toaster oven at 400 and the bottoms got a little tough so next time I'll lower the temp.

Thursday, March 26, 2015

Banana Pancakes

2 very ripe(black) medium bananas
3/4-1 cup gluten free baking mix(Betty Crocker rice blend)
2/3-1 cup So Delicious coconut milk(the 45 calorie/cup kind)
3 eggs
dash of vanilla and grind of salt

Put it all in a quart-size Mason jar, put it on the blender and fire it up!  Preheat a 10-inch cast iron skillet, or the pancake griddle of your choice.  Pour into 3-inch rounds and flip when the bubbles appear and they look a little dry.  This made 22 bitty pancakes(1 WW point each) but you can make them big as you want.  I ate mine with a little butter and raspberry jam. 

Monday, March 2, 2015

Stir fried veggies and mac and cheese...

4-5 medium zucchini, quartered and sliced 1/2 inch thick
about 3/4 pound small mushrooms, quartered
about 1.5 cups diced quorn chicken tenders
 part of a bell pepper
1/2 a bag of frozen broccoli rabe(Whole Foods)

Cook in coconut oil til crisp-tender. 
Add several dashes bragg's liquid aminos, garlic and onion powder, a swig of dark sesame oil, and some Asian or Indian spice of your choice. 
 Cook til softish. 
Serve over quinoa(2 cups, cooked in 4 cups water) seasoned with lemon juice, butter, and salt.

Adapted from this:  Monterrey Bay Spice Company's Herbed Macaroni and Cheese

I left out the herbs and almost doubled the cheese sauce.  My noodles are the giant elbows.  This was amazing!!!

Tuesday, February 10, 2015

Buffalo Chicken Spaghetti

 This reminds me of chicken spaghetti like my mom didn't make but I had at friends houses.

1 pkg spaghetti, broken in half

Cook the noodles al dente and meanwhile:

1 8oz pkg cream cheese, softened and cubed
1-2 ounces blue cheese, Gorgonzola or Roquefort(optional), crumbled
2 cans petit diced tomatoes(or regular dice or whole, chopped up- whatever), undrained
1/2 tsp garlic and onion powders
2 tbsp-1/4 cup Frank's hot sauce for wings(or to taste, start light)
1.5 cups frozen spinach, thawed under hot water and drained a bit(doesn't have to be squeezed dry)

Combine everything but the noodles in a microwaveable bowl and heat for 2 minutes, or heat on the stove, stirring until the cheese is mostly melted.

1 pound COOKED chicken breast, cubed or 1 12-ounce pkg THAWED Quorn chik 'n tenders
2-3 tbsp sliced Kalamata olives.

In large bowl, combine all ingredients and mix well.  Pour into an oiled 9x13 or 12-inch round baking dish or pan.  Cover with foil and bake for about 20 minutes.  Enjoy!

Saturday, January 31, 2015

Veggie Quorn with Asian-inspired sauce...

This serves two, generously.

1 tbsp coconut oil.
1/3 bag of Quorn brand fake chicken tenders(about a cup's worth or slightly more), or real, pre-cooked chicken, cubed.
1 large yellow squash or zucchini(about 2 cups when quartered and sliced about 1/2 inch thick).
about 1 cup frozen, cut green beans(or asparagus or broccoli or whatever sounds good to you).
small handful raw cashew pieces.

Heat these things in a cast iron skillet, or non-stick, over medium-high heat for 5 minutes or so, stirring often.

Meanwhile, mix about 3tbsp Braggs liquid aminos, 2tbsp honey, 3tbsp red wine or rice wine or even apple cider vinegar, a pinch of garlic powder, onion powder, red pepper flakes, and whatever Asian or Indian spices you might like(I don't remember the name of what I dashed it with, something with coriander and other sweet-smelling spices) and add to the veggie-quorn stuff.  Let it cook, covered, for another several minutes(4-8).

Meanwhile again, mix a tbsp of cornstarch(or arrowroot) with about 2/3 cup of water.  When the quorn is heated through and the veggies are to your liking, add the water mixture and stir until thickened, removing from heat.  If its too thick, add more water and stir well.  I added a shot of sesame oil and sriracha sauce to this after it was cooked.  Was way awesome!

Tuesday, January 13, 2015

Gluten Free Cheesy Pizza

You'll need:

2tbsp butter, mostly melted
3/4 cup gluten free baking mix(betty crocker)
1/4tsp baking powder. oregano, basil, garlic and onion powder to taste
2tbsp nutritional yeast 1/2 cup greek yogurt
2 eggs. Mix well.

I baked this on a well-oiled, 10-inch cast iron skillet in the toaster oven, at 450 for about 15 minutes.

Topped with about 3tbsp very thinly sliced onions and kalamata olives, a big handful of grated mozzerella mixed with a few tbsps Parmesan and blue cheeses. Continued baking another 10 minutes or so, until golden and bubbly.

The crust is chewy, not a texture I've ever had before. Not biscuity or pizza crusty. Somewhere in between but more elastic.  My 21-year-old son told me this was the best thing I've ever made.