Red Thai noodle salad

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For one serving-Cook one cup  noodles in simmering water 4-5 min and then run under cold water then toss with raw veggies below:

Sliver a small carrot with the peeler
sliver 1/2 red radish
thinly cut 1/2 of a celery stock
thinly slice some cucumber (I used about an inch worth)
thinly chop a tab of onion
knead about a cup of chopped Kale
Thinly chop 4-5 basil leaves
optional--a handful of left over cooked cubed tofu (that I had marinated in a bit of Tamari and cooked in the oven at 425 F for 40 minutes-turning them at 1/2 way)

Toss with the noodles and add a splash of white rice vinegar and tamari

Gluten free Cornbread for crockpot

Gluten free crockpot cornbread--so yummy-I used 4 and 1/2 quart crockpot
1 cup yellow cornmeal (I use a very fine yellow one from Palmetto Farms, SC https://palmettofarms.com/
1/3  cup of sugar (I forgot and yet I still loved it--corn adds sweetness)
1 rounded teaspoon of baking powder
1/2 teaspoon of salt
3/4 cup gluten free Bisquick mix
2 eggs
3/4 cup of milk (I used the coconut milk that comes in a carton)
1/3 cup veg oil
3/4 cup corn
Line crockpot with parchment paper (if you don’’t have sub foil) coat lightly with cooking spray. Mix eggs and milk and then add the rest mixing well. Pour into the lined crockpot. Cook on high 1 o 1 1/2 hours or until center is set. Mine took one hour. I used a toothpick to test--make sure you don't over cook.

Note: In my new 6 qt crockpot it took 1 hour and 27 minutes Using frozen corn. Do not make it in my small crockpot as the center doesn’t cook well.

Note if you want the recipe to be normal instead of GF go here: https://cookiesandcups.com/crock-pot-corn-bread/  When using regular flour instead of the GF Bisquick mix you use more salt and baking powder --you use 1 tab of baking powder and 1 teaspoon of salt if using plain flour. 

Beans and rice in the crockpot

Easy, quick, and good. beans and rice!

1 tablespoon of olive oil
1 cup raw rice (I used jasmine)
1 (15 oz) can pinto beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, liquid reserved!
1/2 tablespoon dried onion flakes , or 1/2 cup diced fresh onion
1/2 teaspoon kosher salt
1 teaspoon Italian seasoning (or oregano)--I like more
water

1       8 oz can of tomato sauce (added during last 30 minutes)

Optional when serving: can add shredded cheese, chopped olives, chopped green bell pepper, taco chips, salsa, corn

Directions.

grease cooker

Use 4 qt slow cooker.  Put olive oil in pot and mix it with the uncooked rice to coat it.  Add the beans. Drain the tomatoes reserving the liquid in a 2 cup measuring cup. Add to the pot the tomatoes, onion, salt, seasoning.  Add water to reserved tomato juice to make a full 2 cups.  Pour this liquid into the cooker. Stir. Cover and cook on low 4-6 hours (mine with Jasmine rice was done at 4).  Add the 8 oz of tomato sauce during the last 30 minutes .OR high a 3-4 hour:no way with mine.  It would have taken 2 hours in my crock on high.

Note: if you use brown rice or wild rice then it would take longer.

Serve with condiments or whatever---salsa would be good with this as well.

Chocolate nice cream

Chocolate NICE CREAM— so good—

 2 large frozen bananas (sliced and then frozen) and
 3 tablespoons of cocoa powder (or to taste- 1/4 cup is good d!)
 a bit of your favorite milk(can use non-dairy
) 

and if desired a tsp of peanut butter. Or a teaspoon vanilla extract 

 Place in food processor and blend and serve. Takes a bit to blend— stop and stir a bit adding some milk to soften.

Or

2 sliced bananas frozen 

Almost 1/4 cup cocoa powder ( depends on size of bananas if bananas equal about 2 cups)

1 teaspoon vanilla 

Enough plant milk to blend

Note we really liked the flavor this milk gave to it; it is an almond coconut blend-

Tempeh Bolognese

One of the tastier ways to use Tempeh--love it.  Original recipe is found here: https://minimalistbaker.com/1-pan-tempeh-bolognese/   but I have to change it up a bit .

Sauce:

• 1 Tbsp olive oil or so
• 3/4 cup finely diced onion 
• optional-1 cup  mushrooms, minced (didn't have any)
• 8 ounces tempeh (finely chopped or grated on a box grater)Some versions have brown rice mixed in which I happened to use because that was what was available!
• 3 cloves garlic, minced
• 2 Tbsp coconut aminos (or 1 Tbsp tamari or balsamic vinegar)Me Tamari GF
• Me omit,1/2 tsp fennel seed (hubby doesn’t like)
• 1/2 tsp red pepper flake (adjust to preferred spice level) me omit
• 1/4 cup dry red wine (optional //  any dry red will do — preferably something you’ll enjoy with the meal!)
• 1 28-ounce can crushed tomatoes (me -one 15 oz can stewed tomatoes chopped)
• 3 Tbsp tomato paste (me--used a bunch of marinara sauce no paste)
• 1 Tbsp fresh oregano and some fresh basil
• Optional-parmesan or vegan parmesan

Red bell pepper is good in this too 

Directions:

• Heat a large-rimmed skillet, pot, or dutch oven (as large as possible to give room for browning) over medium heat. Once hot, add oil (or water) and onion and sauté for 4-5 minutes until translucent and soft, stirring frequently. If using water, add more water as needed as it evaporates quickly.
• Add mushrooms and stir. Sauté for 2 minutes more. Then add shredded tempeh and garlic and stir (if your pan is small, do this in 2 batches so the tempeh has room to brown*). Then add coconut aminos, fennel seeds, (and red pepper flake.) Sauté for 4-5 minutes (or up to 10 minutes), stirring frequently, until everything is golden brown. Turn down heat if browning too quickly.
• Add wine (optional), stir, and cook for 1 minute. Then add tomato ingredients, ,oregano,. Thin with water if needed 
• Stir to combine and simmer for 10 minutes.
• Taste and adjust flavors as needed, adding more coconut aminos or salt for saltiness, red pepper flake for spice, oregano for herbal flavor, tomato paste for depth of flavor, or vegan parmesan for cheesy flavor.
• Serve with your favorite pasta or pasta alternative, like spaghetti squash, penne, or zucchini or carrot noodles and garnish with fresh basil (optional)!
• Cooled leftovers will keep covered in the refrigerator up to 5 days, or in the freezer up to 1 month. Reheat in a saucepan or microwave until hot, adding a little water as needed to rehydrate.

Chickpea and black bean salad

Tasty-nice flavors--

Ingredients:

1 can chickpeas (15 oz)
1 can black beans (15 oz)
1/2 cup chopped purple onion
1 pint cherry tomatoes, or plum tomatoes chopped
1/4 cup fresh basil (could add some dry as well)
1/4 cup chopped mint (I only had dried, but used some fresh oregano too)
Me--fresh snips of oregano and some dried--to taste
1/4 cup parsley (I didn't have any---used some dried)
Salt to taste and black pepper if you can tolerate it ;-)

Mix the above together.

Dressing

2 cloves minced garlic
3 tab olive oil
(if desired--optional--1/4 cup lemon juice and 1 tsp maple syrup----I didn't use these

Toss together and refrigerate at least 30 minutes for flavors to blend.  I do like fresh oregano in mine.