The perfect dozen

June 22, 2008 at 9:36 pm (Baking) (, , , , , , )

Finally after 6 months of attempting a gluten-free, vegan muffin, I have concocted the tastiest, moistest muffin a girl could ask for!  After some very awful tasting mistakes, my persistence has paid off.  These muffins even remind me of oatmeal ones since I used some quinoa flakes which give it a slightly oatmeal-ish texture.

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Avocado soup with grilled asparagus and tortilla chips

June 15, 2008 at 3:55 am (Cooking) (, , , , , )

Avocados and tomatoes seem to be a match made in heaven.  At least that’s what every avocado recipe out there tells me.  Since I ain’t diggin the deadly nightshades (sadly including chili powder which is avocados closest friend), I created a recipe that excludes these and lets the avocado shine on it’s own.

And how did this little number turn out?  Well my father detests avocados.  Even when made into a flavourful guacamole.  After many attempts to include them into his diet by sneaking them into dips, salads and on top of dishes as a garnish I was very curious to see how he would find my soup.  At first I was sad to see at the end of the meal he still had a full bowl.  When I asked him how he liked the soup he replied, “I’m working on my second bowl!  This is really good!”

So there you have it.  But don’t take my word for it, try it yourself because avocados are not a food you want to ignore!

 

Avocado Soup

 

Ingredients:

5-6 small to medium avocados (very ripe)

1 Tbsp olive oil (or veg. oil)

2 small onions (finely diced)

2 tsp minced garlic (about 4 cloves)

2 cups of vegetable broth

1 cup soy milk (or any milk you want to use)

1 Tbsp lemon juice

1 tsp salt

2 heaping tsps cumin

pepper to taste

 

Garnish:  

Vegan sour cream

tortilla chips

 

Directions: 

Slice and mash the avocados very well.  (you can also puree them in a food processor).  Set aside.  

Heat the oil in a medium sized pot and dice your onions.  Fry the onions and garlic till soft and browned.  

Add in the vegetable broth, the avocados, and the “milk” and stir well (keeping all this on medium heat).

Add in the remaining ingredients.

As soon as it’s hot it’s ready to serve.  Add some tortilla chips and maybe a dollop of vegan sour cream! 

I ate mine with some grilled asparagus.  Not exactly a complete meal but I had already eaten quite a bit of protein throughout the day.

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Pumpkin cookies

April 29, 2008 at 8:33 pm (Baking) (, , , , , , , )

Who doesn’t like pumpkin?  Ok well I’m sure there are a lot of hands raised throughout the world, but I happen to love pumpkin and love cookies so naturally I put the two together to create heaven.  This recipe has been greatly adapted from a recipe I found many years ago off the internet which contained margarine, wheat and sugar.  I replaced the margarine with vegetable oil since vegan margarine is horribly expenisive and I replaced the wheat with a mix of corn and rice flour.  I kept the sugar since everytime I use pumpkin in a recipe it comes out uncooked and adding maple syrup would only make it harder for me.  However I am not supposed to have sugar and I suppose this is a bit of an experiment since I’ve been doing bio-feedback for 5 months or so for food allergies.  I guess you could say I’m testing the waters again and if it turns out I pay for it, I know to re-arrange this recipe once again.


Onto the recipe!!!…

Pumpkin Cookies

 

Pumpkin Cookies

Ingredients: 

1 cup vegetable oil

2 cups of canned pumpkin puree

1 cup vegan sugar (I use President’s choice organic cane)

Ener-G egg replacer (Equal to one egg) or other egg replacer

1 cup rice flour

1 1/4 cup corn flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

*optional 1/2 cup walnuts, chocolate chips, raisins (anything you want to put in)

 

Directions:

Mix the pumpkin, sugar and oil together.  Add the egg replacer and mix.  Sift in dry ingredients and mix thoroughly.  This batter should have a thick enough consistancy to scoop into a spoon, plop on a cookie sheet and flatten down.  If it isn’t add a touch more corn flour until you have to right consistancy.  Let’s say you screw up and add too much, add a little more pumpkin.  Now stop messing with it! :P

 

Bake at 375 degrees F for about 20-30 minutes depending on how you like your cookies.

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Zucchini noodles with pesto sauce

April 15, 2008 at 5:19 am (Raw) (, , , , , , )

 

 


 

Ingredients:

1 large zucchini

1/2 -1 tbps cold pressed olive oil

1 large handful of fresh basil leaves 

1 large handful toasted or raw pine nuts

1/2 tsp salt

pinch or two of pepper

 

(optional)

1 tbsp toasted sesame seeds

pinch of course sea salt

1/2 tsp kelp powder

 

Directions: 

Wash and peel the zucchini.  Take your vegetable peeler and keep peeling it to make long thin strips.  To make this recipe raw, leave as is.  To make it easier to digest or for a semi-hot meal, you can lightly fry the “noodles” in a pan or you can heat them in the microwave for about 10-15 seconds.  NO MORE OR THEY WILL SHRIVEL!

Next put the basil, oil, salt, pepper, and pine nuts in a food processor or blender and blend very well.  Once blended, mix with the noodles or serve on top.  

To make a “parmesan” which is loaded with good stuff, clean out that food processor and grind the sesame seeds, salt and kelp together until very well ground.   Sprinkle on top of the zucchini and pesto :)

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Quinoa Porridge

March 14, 2008 at 4:17 pm (Cooking) (, , , , , , , )

Have you been munching down on mass amounts of quinoa lately?  You haven’t?  Well what are you waiting for!?  Pronounced (Keen-wa), this grain is high in protein containing 12-18%.  It also contains all of the essential amino acids necessary in a human diet which makes it a complete protein!  It’s also a good source of Iron, Magnesium, Phosphorous and dietary fibre AND it’s gluten free.  So go to the store, pick up some quinoa and try out this porridge I conjured up this morning!

 

porridge_2.jpg  

Ingredients:

1/2 cup quinoa

1 cup water

1/2 cup unsweetened almond, rice, or any milk replacement of your choice

1/2 tsp ground cinnamon

1-2 tsps arrowroot flour (for thickening)

1-2 tbsp agave nectar or pure maple syrup (Or try a tiny pinch or two of stevia)

Directions:

Combine the quinoa and the water in a sauce pan and bring to a boil.  Once boiling, turn down the heat to low and cover for 15 minutes.

 

In a separate bowl whisk together the milk, cinnamon and arrowroot powder.  If you desire more thick stuff, add more milk and arrowroot flour.

 

Once the quinoa is done cooking, put the milk mixture into the pot with the quinoa and make sure it is on a low heat.  Stir this for 3-5 minutes until you see it thickening.  Sweeten with agave, syrup or anything you choose and top with some fresh berries if you fancy.  

 

* This grain is said to be easily digestible for humans and especially those dealing with IBS or other gastro-intestinal problems.  

 

 

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