Sunday, April 25, 2010

Vegan Pasta Alfredo

I have to admit I didn't really measure the veggies and just chopped up what looked like a good amount, so I would so those amounts are really flexible. I really loved the flavor of a bit of smoked paprika in this, but it is reeeeally strong, so I wouldn't use a full teaspoon of it.

Vegan Pasta Alfredo

Ingredients

Sauce:
* 1 cup milk substitute
* 1/2 cup raw cashews, unsalted
* 1/4 cup nutritional yeast
* 3 TB tamari
* 2 TB Earth Balance margarine
* 1 TB tahini
* 1 TB fresh lemon juice
* 2 ts Dijon mustard
* 1 ts paprika (make a bit of it smoked if you have it)
* 1 pinch nutmeg
* 3 fresh garlic cloves
* black pepper, to taste

Other Ingredients:
2 cups of chopped broccoli
1-2 cups chopped carrots
1 TB olive oil
2 cloves garlic, minced
1 onion, chopped
Cooked GF pasta of your choice (I used 8 oz of quinoa pasta)

Directions

1. Add all the sauce ingredients to a blender and blend until smooth. Depending on your blender or processor, you might have some cashew lumps, which you can always strain out if you want to.
2. Steam the broccoli and carrots until tender crisp. Heat the oil in a skillet and saute the onion and garlic until well done.
3. Toss everything together and heat gently to warm the sauce. Enjoy!

Saturday, April 24, 2010

Quinoa and Bean Crockpot Stew

So I have a confession to make about this recipe - I forgot to put the stuff in after cooking lol! It was still good even without it, so I bet it is better with. It is alot like a chili, but with more complexity in the spices.

Two Bean Quinoa Crockpot Stew

Ingredients:

* 1/2 cup uncooked quinoa
* 3 cups water or bean cooking liquid
* 1 1/2 cup cooked kidney beans or 1 can, drained and rinsed
* 1 1/2 cup cooked black beans or 1 can, drained and rinsed
* 1 cup tomato sauce or 1/4 cup tomato paste + 3/4 cup water
* 1 Tbsp olive oil
* 1/4 cup chopped onion
* 1 celery stalk, diced
* 3 cloves minced garlic
* 2 Tbsp minced jalapeño pepper
* 1/2 green bell pepper, diced
* 1/2 red bell pepper, diced
* 1 tsp cumin powder
* 2 tsp ground coriander
* 1 tsp paprika
* 1 tsp dried basil leaf
* 1/2 tsp dried thyme leaf
* 1/2 tsp dried marjoram leaf
* 1/4 tsp chipotle pepper powder
* 1 bay leaf
* 1 tsp salt
* 1 Tbsp light molasses
* 1 Tbsp soy sauce
* 1/4 cup chopped cilantro
* Fresh ground black pepper to taste

Directions:
1. Rinse the quinoa well and let it drain for a bit. Toast it in a skillet until it is popping.
2. Sauté jalapeno, onion, garlic, celery, and peppers in oil for 5 minutes on med-high heat.
3. Add spices and stir for 2 minutes.
4. Combine with water, tomato sauce, salt, quinoa and beans in a crockpot.
5. Cover and cook on low for 5 - 6 hours.
6. Add soy sauce, molasses and pepper.
7. Serve garnished with chopped cilantro and sour cream (optional)

Monday, April 19, 2010

Sweet Potato, Corn, and Jalapeno Bisque

My husband added grilled chicken to this and absolutely loved it! Declared it one of the top 10 things I have ever made. I left the cayenne out, and even the baby liked it!

Sweet Potato, Corn, and Jalapeno Bisque

1 Tablespoon vegetable oil
1 large onion, diced
6 cloves garlic, minced
3 sweet potatoes, peeled and cubed
5 cups vegetable stock
1 jalapeno, seeded and diced
1 can (15 oz) corn, drained
2 Tablespoons maple syrup
1/2 Tablespoon salt
1/4 teaspoon ground cayenne
1/4 teaspoon black pepper
pinch ground cinnamon

In a large pot, saute the onion and garlic in the oil.
Add the sweet potatoes and stock.
Bring to a boil.
Simmer til potatoes are soft. (10-15 minutes)
Puree until smooth.
Add remaining ingredients and warm through.

Sunday, April 18, 2010

Southwestern Quinoa Veggie Casserole

This recipe called for cheddar cheese and sour cream. I left both out and thought it was still great. You could use CF versions I suppose or just have them available if you have dairy eaters in the family.

Southwestern Quinoa Veggie Casserole


Ingredients

* 3/4 cup quinoa
* 1 (14 ounce) can Tomatoes
* 1 (15 ounce) can whole black beans, drained
* 1/4 cup sliced jalapeno
* 1 cup frozen corn
* 1/2 cup vegetable broth
* 1/2 teaspoon garlic powder
* 1/2 teaspoon ground cumin
* 1/2 teaspoon ground coriander
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup grated cheddar cheese (optional)
* sour cream (optional)

Directions

1. Preheat oven to 400. Rinse the quinoa, then toast it in a skillet until it pops.
2. Combine all ingredients except cheese and sour cream in a 2 quart casserole.
3. Cover with foil and bake for 30 minutes.
4. Remove and stir.
5. Bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6. Cover with cheese, if using, and broil till cheese is melted (usually around 1 or 2 minutes).
7. Serve with sour cream.

Thursday, April 15, 2010

Chocolate Sorbet
original recipe by Ashley Skabar

Ashley's Note: While this recipe can be made without the xanthan gum,
I find that it helps create a smooth texture.

BL's Note: This is extra special with raspberry or pomegrante syrup
blended in or served with dark cherry preserves.

Makes about 4 cups

Prep Time: 10 minutes

Ingredients:

2 cups water
1 cup white granulated sugar
3/4 cup cocoa powder
1/8 t. salt
3 ounces dark dairy-free chocolate, chopped
1/2 t. vanilla extract
1/8 t. xanthan gum

Preparation:

1. In a small saucepan over medium heat, whisk together 1 cup of the
water, sugar, cocoa powder and salt, stirring well to dissolve the
sugar and any clumps of cocoa powder. Bring mixture to a low boil,
remove the pan from heat, add the chocolate to the mixture and let it
sit for about 1 minute. Stir the chocolate until it is completely
dissolved, then add the vanilla extract and remaining water, stirring
until combined.

2. Transfer the mixture to a blender. Add the xanthan gum and process
for about 1 minute, or until thoroughly combined. Pour into an ice
cream maker and freeze according to the manufacturer' s instructions.

BL Says:

If you do not have an ice cream freezer, you can prepare this as a
granita. Pour from the blender into a large cake pan (or any pan with
sufficiently tall sides. Freeze at least 2 hours, scrap into the
blender and reblend. Return to pan and freeze another 2 hours. Stir
every 2 hours to keep ice crystals from forming. When complete
frozen, transfer to a air-tight container until serving time. Store
leftovers (huh!) in air-tight lidded container.

--

Monday, April 5, 2010

Easter Meal

These were all new recipes for me, and I love them all! I swear the baby almost finished the yams before they even got to the table lol. And the green beans seemed like the ones my mom used to make for holiday meals, and indeed they were very close!

Baked Ham with Horseradish Glaze

Ingredients

* Spiral cut ham
* 1/2 cup crushed pineapple (with 1/2 amount of its juice)
* 1/2 cup apple jelly or cranberry jelly
* 4 teaspoons prepared horseradish
* 3 teaspoons Dijon mustard
* 1/4 cup maple syrup
* 1 teaspoon cinnamon
* 1/4 teaspoon allspice

Directions

1. Start ham cooking based on package directions.
2. In a medium sauce pan over low heat add remaining ingredients, stir and melt.
3. Brush this on ham a few times during the last half hour of cooking.
4. Bring the rest to the table to enjoy!


Green Beans With Bacon and Onions

Ingredients

* 3 lbs fresh green beans, stem ends removed
* 3 tablespoons extra virgin olive oil
* 1 large onion, chopped
* 8 slices pepper bacon, chopped
* 2 quarts chicken stock
* salt and pepper

Directions

1. In a large heavy pot or Dutch Oven add the olive oil.
2. Heat to medium high.
3. Add the onions and bacon.
4. Cook until the onions are soft and browning lightly, about 8 minutes.
5. Add the green beans and chicken stock.
6. Bring to a boil, reduce heat to low and simmer, stirring a few times until green beans are soft, about 30 minutes.
7. Your liquid should be cooked down, giving the green beans a "glazed" look, or coating if you will.
8. Salt and pepper to taste.


Balsamic Roasted Yams

Ingredients

* 1/4 cup balsamic vinegar
* 1 tablespoon golden brown sugar, packed
* 1/4 cup Earth Balance (I am thinking these might be good with coconut oil too!
* 1 teaspoon kosher salt
* 3 large red skinned yams, peeled, cut into 1 1/4 inch dice
* fresh ground black pepper

Directions

1. Preheat oven to 400°F.
2. Place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat, stirring until sugar dissolves.
3. Reduce heat and simmer 3 minutes or until the mixture thickens slightly.
4. Add Earth Balance and salt and stir until it melts.
5. Add yams to the pan, stir to coat and season with black pepper.
6. Spread yams evenly on a rimmed cookie sheet.
7. Bake 40 minutes, or until yams are tender, stirring occasionally.