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.