Wednesday, February 29, 2012

Cream of Mushroom (dairy and gluten-free)


  • 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


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


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

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)

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

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.

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

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

Thursday, February 2, 2012


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

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)

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.

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)

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