Thursday, March 12, 2015

Vegetarian chili

I have made vegetarian chili for years, mostly with TVP. Now that TVP has fallen from grace, new "beef" crumbles have come around worth taking a look at. This one called Beyond Meat is plant based, vegan, cholesterol free, soy free, non GMO, Kosher and certified gluten free, AND 11g of protein. Here is there website for other products....Beyond Meat We have also tried their Beast Burgers and liked them.

What you need and what to do:

Cut up a big onion and sauté in 2 TBLS olive oil til translucent, then add:
1 chopped up green pepper
1 chopped up red pepper
1 package of Beyond Beef-Free Crumbles
1 can black beans or kidney beans
1 28 oz can of tomato sauce +1/2 can water (add the water only if you think you want it thinner)
4-oz can of chopped mild green chilies
1 hefty tsp of cumin to taste
1 tsp oregano taste
1 tsp chili powder to taste
1 tsp garlic powder to taste

Cool til the crumbles are thawed and hot and correct spices if needed.
Top with chopped fresh cilantro, and optional would be cheese, tortillas, and Greek yogurt.

Saturday, March 7, 2015

Grain free Irish soda bread

It is March, and with March comes St. Patrick's Day, and with that should come Irish soda bread. Lightly sweetened with honey and currants, this recipe is quick and easy.

What you need and what to do:

3 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 teaspoon baking powder
3 tablespoons raw honey
2 tablespoons diced chilled butter
1/2 teaspoon xanthum gum
1/2 cup buttermilk (I used Bob Redmill's Buttermilk Powder reconstituted)
1 large egg
1/3 cup currants tossed in 1 tsp coconut flour to keep them from sticking together

Preheat your oven to 350

In a medium bowl, add almond flour, salt, baking soda, baking powder, xanthum gum, and whisk until well combined. Using a pastry cutter/dough blender, cut in butter until mixture resembles coarse meal.In a small bowl, toss currants with coconut flour until lightly dusted; stir into dry mixture.

In a measuring cup, warm honey if needed, add buttermilk and egg and lightly beat. Make a well in center of dry mixture; pour wet mixture into dry ingredients and mix together with a rubber spatula just until dough pulls together into a soft ball. Shape dough with hands lightly dampened with water into a rounded loaf and transfer to a lightly greased 10-inch cast iron or oven proof skillet, baking sheet or cake pan. Using a sharp serrated knife, score top of loaf with "X-shaped" 1/2-inch deep slashes. Bake until golden brown, about 32-35 minutes. If additional browning is desired, reduce heat to 325 degrees and bake approximately 5 to 7 minutes longer. Bread is done when a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes; transfer bread to a wire rack to cool. Serve bread sliced with butter, Greek yogurt or jam at room temperature. Adapted from Gourmet Girl Cooks

Tuesday, March 3, 2015

Gluten free coconut blueberry chia muffins

These are also dairy free. I added a dollop of Greek plain yogurt and it was scrumptious, like having cream cheese...just sayin. The other things I noticed about this recipe: it took the full 25 minutes to cook them and when I went to pull them out of the muffin pan (I used papers), they acted like they weren't cooked, but alas they were and the above picture turned into my lunch.

What you need and what to do:

Preheat oven to 350
Combine dry ingredients in one bowl
1 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda

Combine the following wet ingredients in another bowl and stir or whisk to combine
1/8 cup raw honey
1/4 cup applesauce
1 cup coconut milk
6 eggs
4 TBLS melted coconut oil
4 tsp vanilla

Now gently combine the wet and dry.
Fold into the mixture:
4 TBLS chia seeds
1 cup fresh or frozen blueberries (I only had the baby frozen blueberries from Woodstock)

Fill 12 muffin tins with papers in them. Cook 25 minutes, removing to racks right away to cool.
Adapted from the back of the Nutiva Coconut Flour package.