Thursday, November 29, 2012

Mini Sweet Potato Pies


Ingredients
5 sweet potatoes (small to medium)
¼ cup sugar
2 T cinnamon
2 T oil
1/2 cup maple syrup
¾ cup orange juice
4 cups rolled oats

Wash ad scrub sweet potatoes. Pierce with a fork and microwave on high till soft. About 8 minutes. Preheat oven to 400 degrees

Cut potatoes and scoop out flesh and place in a large bowl. Add sugar, cinnamon, oil, syrup, juice and mix together. Stir in oats.

Grease a mini muffin pan. Pour mixture into muffin pan. Bake 10-15 minutes. Let cool 10 minutes. Enjoy!

Monday, July 30, 2012

Fresh Herb Waffles

Another great chic pea recipe from Clean Eating Magazine

ingredients:
waffle iron
2 cups cooked chic peas
3 cloves garlic
2 eggs or 5 eggs worth of Energy Egg Replacer
1/4 cup chopped red onion
1/4 cup fresh cilantro
1/4 cup fresh parsley or spinach
1 1/2 tsp cumin
1 1/2 tsp ground coriander
pinch of salt
1/4 cup chic pea flour
1 1/2 tsp baking powder

Directions:
Preheat waffle iron.
In a food processor or blender, combine chic peas, garlic, egg replacer, onion, herbs, and spices. Process/blend until almost smooth. Add flour and baking powder, pulse until well mixed.
Mist waffle iron with olive oil cooking spray. Pour batter into waffle iron (about 1/2 cup batter per waffle). Cook until light brown, about 10 minutes. Top with tahini, favorite veggies or other creative sauces.

Thursday, July 26, 2012

Apple Dip

From: Clean Eating Magazine

Makes 1 1/4 cups apple dip

Ingredients:
4 pitted dates
1/4 cup raw unsalted cashews
boiling water (enough to cover dates and cashews)
1 cup cooked chic peas

1/4 cup plain almond milk
1/4 tsp pure vanilla extract *or maple flavoring is also delicious
1/4 tsp cinnamon
1 pinch of sea salt
apples for serving

Directions:
Combine dates and cashews in a small heat-proof bowl. Cover dates and cashews with boiling water and set aside for 30 minutes. Drain and transfer to a blender or food processor. Add chic peas, almond milk, vanilla, cinnamon and salt. Blend/process until smooth. Serve with sliced apples. 


Wednesday, April 11, 2012

Beanless Hummus

ingredients:
3 zucchinis, peeled, chopped
6 T lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
½ tsp cumin
1 tsp turmeric
2 pinches cayenne pepper
½ cup tahini
1 cup sesame or sunflower seeds, soaked
extra virgin olive oil for drizzle
fresh parsley minced for garnish

directions:
Place all ingredients expect oil and parsley in a blender or food processor and blend till smooth or to desired consistency. Drizzle with oil and garnish with parsley. Use on sandwiches, or as a dip for your favorite chips or veggies.

Flank Steak Roll

Adapted from: The Best of Clean Eating

ingredients:
Olive oil
¼ cup gluten-free bread crumbs
1 T pine nuts or walnuts, toasted (or skip nuts all together)
2 tsp red wine vinegar
2 cloves garlic, minced
½ tsp fine sea salt
¼ tsp red pepper flakes
1 (1 lb) flank steak, trimmed of visible fat
3 oz spinach leaves (about 3 cups)

*use other greens such as chard or arugala

directions:
Preheat oven to 400 degrees. Arrange a rack in a baking pan and coat with cooking spray
In a small bowl, combine bread crumbs, nuts, vinegar, garlic, salt and pepper flakes.

Place steak on a work surface. Holding a sharp knife parallel to the work surface and positioned along one of the longer sides, cut steak almost in half horizontally, so it opens like a book, Spread steak open with the “spine of the book” parallel to you.

Sprinkle bread crumb mixture evenly over steak, leaving a one-inch border along the farthest edge. Arrange spinach on top of bread crumbs. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and the tie crosswise at one-inch intervals with kitchen string. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of the steak reads 150 degrees for medium doneness, about 35 minutes. 130 degrees or about 30 minutes for rare. Transfer steak roll to a cutting board, cover loosely with foil and let rest for 10 minutes. Internal temperature will continue to rise about 160 for medium, 140 for rare.

Remove foil and string and carefully cute steak into half inch slices. Drizzle with juices and serve.

Squash Pie

Adapted from Elana's Pantry.

Squash Pie
2 medium butternut squash, cut in half, seeded
3 tablespoons melted coconut oil
1 T Energy Egg Replacer mixed with 4 T warm water
1 T vanilla extract
1 tsp cinnamon
¼ tsp nutmeg
½ tsp sea salt

Bake squash in the oven at 350° for 40 minutes, until soft
Scoop squash out of skin, discarding skin
Place squash in food processor with oil, egg replacer, vanilla, cinnamon, nutmeg and salt
Puree until smooth and creamy
Place in a 9-inch pie pan or a casserole dish and bake at 350° for 40 minutes

Monday, March 5, 2012

Lentil Joes

I have always disliked sloppy joes, but I can not get enough of this new version. Adapted from Post Punk Kitchen's "Snobby Joes"

ingredients:
1 cup uncooked green or brown lentils
4 cups water
1 tablespoon olive oil
1 medium onion, diced small
1 medium or small zucchini, diced small1 or 2 medium carrots, grated
2 cloves garlic, minced
1 Tablespoons chili powder
2 teaspoons oregano
1 teaspoon salt
16 oz can diced tomatoes and juices 
1/4 cup tomato paste
1 to 3 tablespoons maple syrup 
1 tablespoon yellow mustard
4 to 6 baked potatoes (optional – for serving)
directions:
Put the lentils in a small sauce pot and pour in 4 cups water. Cover and bring to a boil. Once boiling, lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done boiling, preheat a medium soup pot over medium heat. Saute the onion and zucchini in the oil for about 7 minutes, until softened. Add the garlic and saute a minute more.  Add the cooked lentils, grated carrot, the chili powder, oregano and salt and mix. Add the diced tomatoes and paste. Cook for about 10 minutes.
Add the maple syrup and mustard and heat through.Turn the heat off and let sit for about 10 minutes, so that the flavors can meld, or go ahead and eat immediately if you can’t wait. Serve over baked potatoes.

Friday, March 2, 2012

Baked Oatmeal (gluten-free, dairy-free)

ingredients:
2 eggs equivalent of Energy Egg Replacer
2 cups applesauce, unsweetened
5 cups, Old Fashioned rolled oats
1 banana, mashed
2 3/4 cups dairy-free milk (rice, almond, coconut, ect) 
1/4 cup flaxseed meal
1 cup of agave, maple syrup or honey
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon salt
Optional toppings: raisins, walnuts, chocolate chips


directions:


  1. Preheat oven to 350 degrees.
  2. Mix egg replacer, vanilla, applesauce, banana and sweetener together in a bowl.
  3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
  4. Finally pour in milk and combine.
  5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
    Pour mixture evenly into muffin tin cups.
  6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
  7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Wednesday, February 29, 2012

Cream of Mushroom (dairy and gluten-free)

ingredients:

  • 5 cups sliced fresh mushrooms
  • 1 1/2 cups chicken or vegetable broth
  • 1/2 cup chopped onion
  • 1/4 teaspoon dried thyme
  • 3 tablespoons dairy-free butter (such as Earth Balance)
  • 3 tablespoons brown rice flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup rice milk (for creamier soup use powdered rice milk and double the powder to water ratio)
  • 1 red potato, diced
  • 2-3 medium carrots, chopped
  • 1 stalk of celery, sliced
  • 1/4 cup uncooked brown rice


directions:

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, rice milk and mushroom puree. Stirring constantly, bring soup to a boil. Add potato, carrots, celery and rice. Simmer 30 minutes or till potatoes and rice are tender. Adjust seasoning. 

  • Enjoy!

Monday, February 27, 2012

Jambalaya

ingredients:
1 pound fully cooked chicken kielbasa or Polish sausage, cut into 1/4-inch slices 
1 (8-12 oz) package cooked small shrimp (tails cut off)
1/4 cup lime juice, 1 clove crushed garlic, 1 T olive oil (for shrimp marinate) 
1 medium onion, chopped
1/2 cup chopped green pepper
1 (28 ounce) can diced tomatoes, undrained
4 cups chicken stock or broth
3 cups uncooked rice
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 cloves garlic, crushed
3 drops hot pepper sauce


directions:
Cook sausage if it is uncooked.
Marinate shrimp in juice, garlic and olive oil. Set aside. 
Saute meat, onions and peppers in small amount of olive oil. 
In a separate pan/stock pot add chicken stock and bring to boil, add rice, garlic, spices, hot sauce and tomatoes.  Simmer 15 minutes then turn off heat and let sit unopened 10min. Stir in meat mixture and drained shrimp. 

Sunday, February 5, 2012

Lentil Curry (Indian)

Ingredients
2 T olive or coconut oil
2 onions, finely chopped
    "Spice Mix"
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp ground cinnamon
1/2 tsp chili powder

1 large potato, peeled and cubed into bit size pieces
1/2 cup red lentils
14 oz canned tomatoes, diced or chopped
1 cup coconut milk
1 cup vegetable or chicken stock
1 tsp garam masala
1 tsp salt
1 tsp brown sugar
1 cup basmati rice
1 cup green peas
2 T fresh cilantro, chopped
1 T lime juice

Directions 
1.  Heat the oil in  large pan over medium heat and cook the onions for 10 minutes, stirring occasionally.
2.  Add the "Spice Mix" and cook stirring for 1 minute.
3.  Add the potato and lentils and stir to coat with the spice mixture.
4.  Add the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to a boil and cover with a lid.
5.  Reduce the heat to medium and simmer, covered, for 20 minutes, stirring occasionally while the curry simmers cook the rice. Add the peas to teh curry and simmer uncovered for 5 minutes. Remove from the heat and stir in the cilantro and lemon juice.
6.  Serve on a bed of rice.

**Substitute other vegetables or meats.

Saturday, February 4, 2012

Mixed Olive and Sweet Pepper Spread

Simple. Delicious.

Ingredients
2 cups olives (use a combination of green and kalmata)
1 cup sweet bell peppers, chopped
2 cloves garlic, crushed
3 T balsamic vinegar
3 T olive oil

Directions
Combine all ingredients in a food processor till well blended. Enjoy with corn chips, cucumber slices or your favorite crackers.

Thursday, February 2, 2012

Falafel

This is the best falafel recipe that I have come across. Make it, enjoy it!
Falafel Ready to Cook!

Ingredients
2 cups cooked chic peas, drained and rinsed
1 cup roasted chic pea flour
1 clove garlic, crushed
1 T tahini paste
1/2 tsp baking soda
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp chili paste or cayenne pepper
1/2 tsp sugar
1/2 tsp tumeric
1/2 tsp ground coriander
1 tsp ground cumin
2 eggs, lightly beaten (Engery Egg Replacer works well!)
1/3 cup fresh dill or cilantro, chopped
oil for frying (I used coconut oil)
1/4 to 1/2 cup sesame seeds (used for coating)

Directions
1.  In a food processor, combine all ingredients up to oil. Pulse till dough is soft and well combined. (15-30 seconds)
2.  Cover and refrigerate at least 30 minutes - up to 24 hours.
3.  Heat oil in a deep skillet till very hot.
4.  Remove dough from refrigerator. If dough is too sticky to roll add a little chic pea flour. Spread the sesame seeds onto a plate. Roll the dough into balls about the size of a walnut in a shell. Flatten each ball in your palms and roll in the sesame seeds. Fry the patties for about three minutes on each side until golden brown. Add more oil if needed. When done, drain patties on a paper towel.
5.  Garnish with fresh parsley, basil and mint and serve with warm pita bread and/or yogurt.

Corn Pudding

This is a delicious side to any Mexican inspired meal. We will be enjoying it this evening with Roasted Sweet Potato and Black Bean Soup.

Ingredients
8 cups (2 lbs) fresh or frozen corn kernels
3/4 cup melted butter (or butter substitute)
2 tsp baking powder
1/4 tsp salt
2 Tb melted butter (or butter substitute)

Directions
1.  Puree the corn in a blender with the melted butter. Transfer to a bowl and add the baking powder and salt.

2. Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish. Pour the corn mixture into the pan and dot the top with the 2 Tb melted butter. Bake for 30 minutes or until top is lightly browned and a knife inserted comes out clean.

3. Sweet Puddling Option: add 3/4 cup sugar and 1/2 tsp cinnamon

Thursday, January 26, 2012

Qunioa Patties with Avocado-Lime Sauce

This recipe is has been slightly altered from a recipe found online. These are great for lunch. Prepare the mix ahead of time and stick it in the refrigerator then fry them just before lunch time! My little guy LOVES these tasty patties.
Ingredients
For Quinoa Patties:
2 1/2 cups cooked quinoa, chilled (if quinoa is warm, it doesn’t bind as well)
3 eggs (or egg substitute, Energy Egg Replacer works great.)
1/2 small onion, chopped
1/2 cup red bell pepper, chopped
1 1/4 cups black beans (I have used Taste Adventure Black Beans which I buy through www.clnf.org) 
2-3 cloves garlic, minced
1/4 cup cilantro leaves
1 tsp ground cumin
1/4- 1/2 tsp chipotle chili powder or your favorite chili powder
1/2 tsp salt
refined coconut oil (for frying)
For Avocado-Lime Sauce:1 avocado, coarsely chopped
juice from one lime
2 tbsp cilantro
salt and pepper to taste
water to thin
Directions
1. In a food processor add 1 1/2 cups cooked quinoa and ingredients eggs through salt. Combine for 15 seconds or well incorporated.
2. In a medium mixing bowl, add the quinoa-bean mixture along with the remaining 1 cup of cooked quinoa and shredded cheese. Stir to combine and refrigerate for 20 minutes.
3. While quinoa mixture is chilling, prepare avocado sauce. In a blender or food processor, add all ingredients avocado through water, starting with 1/3 cup water and add 1 Tbsp at a time until desired consistency is reached. I added about 1/2 cup for a slightly thick sauce that is spreadable, add more or less to your preference. Set aside.
3. In a large skillet*, heat 1/2 tbsp oil or butter over medium heat (oil is divided since you will be cooking in 2 batches). Meanwhile, form 12 patties about a 1/2 in thick (I used a 1/4 measuring cup to divide mixture up evenly, then slightly flatten). Cook for about 6-9 minutes on each side or until browned and a crust is formed. Using a spatula, carefully flip over and cook an additional 6-9 minutes or until browned. Heat remaining 1/2 Tbsp oil or butter in pan and cook remaining patties for about 6-9 minutes on each side or until golden crust is formed. Serve with avocado sauce and enjoy!