Chickpea/sweet potato curry

 

Nice dish. I found the recipe here  http://www.oneingredientchef.com/sweet-potato-stew/  Go to the link for the how to.  Just serve on rice or whatever. Here are the ingredients:

Ingredients:

• 1 small yellow onion
• 1 tablespoon vegetable oil
• 3 cloves garlic
• 1/2 teaspoon of each of the dried spices: cinnamon, turmeric, cumin, coriander, ground cloves
• Salt, to taste
• 1 teaspoon fresh grated ginger

• 1 red chili (Me omit)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas
• 1 large sweet potato
• 1 can (15 oz) light coconut milk
• 1/2 cup chopped parsley
• Jasmine rice, for serving

French ONion dip

 Easy and oh so yummy

1 tbsp oil

1 medium onion diced

2 garlic cloves minced

1 and 1/3 cup low fat sour cream

1 tsp tamari

3/4 tsp onion powder

1/4 tsp garlic powder

1 pinch smoked paprika

Optional  white vinegar to taste--I didn't use

Heat onion in pan with oil cooking until caramelized--easy in an iron skillet. Meanwhile add all your other ingredients together in a bowl. When onions done add those into the bowl.

Rice pudding cake GF

This is a very different cake.  More like a firm rice pudding. The recipe is a British recipe and I had to guess on the conversions; Here is the link https://www.bbc.co.uk/food/recipes/rice_pudding_cake_with_84020

I am going to place what I used for ingredients , but go to the link for the actual British measurements and directions.

INGREDIENTS

3/4 cup arborio rice

1 and 1/4 pints of full fat milk (I used some coconut milk--the drinkable kind-not much fat , lol)

1/4 teaspoon of fine sea salt

1 lemon, zest, and 2 tsp lemon juice

1/3 cup unsalted butter, plus a bit more for greasing the pan

3 large eggs, separated

1/3 cup caster sugar (I didn't have-I blended regular sugar to a finer size)

2 teaspoons vanilla extract

nutmeg for grating (I didn't have--I used nutmeg seasoning)

For the sauce (I didn't have the ingredients so I used a bit of cherry pie filling)

7 oz seedless raspberry jam

2 tbsp lemon juice

dash raspberry liqueur

The directions are long so go to the link.  You need an eight inch springform pan

 

Substitution for soy sauce

I was out of soy sauce today and found this substitution which I think will work fine. Has a pretty good flavor.

INGREDIENTS

1 cup of low sodium or no salt beef stock. (I used a low sodium beef boullion  in 1 cup of water)

2 Tbsp balsamic vinegar

2 tsp cider vinegar

1 Tbsp plus 1 tsp cooking molasses

pinches of white pepper, garlic powder and ground ginger

salt to taste (optional)

Place everything in a pot bring to a simmer (bubbles breaking surface) and simmer to reduced a bit.

Can refrigerate up to ten days.

Cannellini bean and kale/ potato soup

 

Tasty soup and nice for lunch as it only takes about 30 minutes to cook and few ingredients.

INGREDIENTS:

• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons minced fresh rosemary leaves (I used dried/to taste)
• 4 cups water
• 1 pound white or gold potatoes, peeled, cut into small cubes
• fine sea salt & ground black pepper
• 1 15-ounce can white beans, rinsed and drained
• 3 cups coarsely chopped kale (tough ribs removed)

(note--you mash part of it after cooking to make it thicken--nice flavors

Found this recipe here https://www.powerhungry.com/2019/01/kale-potato-white-bean-soup-vegan/

Go to link for directions

Black bean and corn soup (quick)

 

Fast and tasty--nice for lunch 

Ingredients

1 can of black beans (undrained)

1 can of corn (drained)

1 small onion

1 green bell pepper

3 cloves of garlic minced

1/2 to 1 teaspoon of cumin (according to your taste)

1/2 teaspoon of smoked paprika (or to taste)

1/2 teaspoon of oregano (or to taste)

1/3 can of diced tomatoes

2 cups of vegetable broth

Directions:

In a pot simmer the onions and bell pepper and garlic for about 5 minutes with a bit of the vegetable broth. Add the  rest of the ingredients and cook until vegetables are ended.  With a potato masher mash the soup a bit to thicken .

Pinto Bean soup

Hearty and easy to make.  This recipe as is makes about 3 good sized bowls. Good served with tortilla chips and a salad.  Sour cream would be good with this too.

 

The original recipe was found here  https://elavegan.com/pinto-bean-soup/  Go to her page for tips and ideas of serving.

Here are the ingredients:

I didn't use the red pepper flakes as I can not tolerate ;-).   Go to her link for directions. Also when it is done cooking you have to mash about half of it---makes it thick and creamy.

Marco Polo spaghetti recipe/ Julia Child

One of our families favorites.  We also like it with green olives and black beans as optional additions. My husband heard this recipe a long time ago while driving in the car and he copied it down.  It can be found at various websites.  Julia Child did a demonstration of it on the Mr. Rogers' show  https://www.misterrogers.org/videos/julia-child/?fbclid=IwAR3uz1vdSEJ7QVGBSB49dtCazCBe13VgfeV60hmrRLYiNW78Dqq2HSpzAVA  also here 

 https://www.misterrogers.org/videos/julia-child/

INGREDIENTS We often use more of these ingredients

• 1

  lb spaghetti
• 2

  tablespoons butter
• 2

  tablespoons olive oil
• 1

  teaspoon salt
• black pepper
• 1

  (6 ounce) can tuna packed in oil, flaked, undrained
• 2

  tablespoons pimiento, diced or 2 tablespoons roasted red peppers, sliced into strips  (Note we also like green olives stuffed with pimiento and chopped in this recipe)
• 2

  tablespoons green onions with tops, sliced
• 2

  tablespoons black olives, sliced
• 2

  tablespoons walnuts, chopped
• 1⁄3

  cup swiss cheese, shredded (we often sub Parmesan cheese 
• 2

  tablespoons fresh parsley or 2 tablespoons cilantro, chopped    
• Optional additions we like are Black beans and green olives
• 
  

• Cook pasta according to package directions.
• Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper.
• Toss with remaining ingredients and serve, garnished with parsley or cilantro.

Pumpkin oatmeal cookies

 

Easy and tasty/ fast!

INGREDIENTS

• 2.5 cups  oats 
• 1 cup pure pumpkin puree
• 2–3 tbsp maple syrup, (Probably could sub sugar -haven't tried)
• 1 tsp apple pie spice (or pumpkin pie spice or cinnamon, optional but recommended

Additions optional:

• 1/2 cup chocolate chips, optional but recommended
• Walnuts are a great addition as well
• Shredded coconut would be good as well

Mix all together--sometimes I use a bit more of the pumpkin, but you want a nice thick consistency.  Roll by hand into balls and press to right size--these will remain the size you make them. Place on non-stick cookie sheet or line with parchment. (Might not need either, but I haven't tried in a regular cookie sheet) Cook at 350 F for 10-11 minutes.

Another recipe for pumpkin cookies is a pumpkin banana one that uses more ingredients: 

https://nannykimsrecipes.blogspot.com/2019/10/pumpkin-banana-cookies.html

black bean potato vegan loaf (like meatloaf)

I found this tasty and pretty easy to make. The only catch is to make it ahead since it slices better with 3 hours in the refrigerator.  This is nice for sandwiches too!. You can serve it with a vegan gravy which can be found at the link, or with a tomato based topping or barbecue sauce---or whatever.  Here is the link with all the details https://elavegan.com/vegan-meatloaf-gluten-free-recipe/

 I will give the ingredients --go to the link for all the info. 

Note: I especially like the leftovers for sandwiches with red  Sauerkraut! 

INGREDIENTS:

2 large (400 g) potatoes peeled, or sweet potato

• 1 tbsp oil
• 2/3 cup (100 g) onion chopped
• 2 medium-sized (100 g) celery stalks chopped
• 3 garlic cloves minced
• 1/2 tbsp onion powder
• 3/4 tsp sea salt
• 1/2 tsp caraway seeds
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/3 tsp red pepper flakes (I OMIT)
• Black pepper to taste (I OMIT)
• 1 tbsp soy sauce tamari, or coconut aminos
• 1 tbsp balsamic vinegar
• 2 (15 oz) cans black beans or kidney beans, about 500 g when drained and rinsed
• 1/2 cup (60 g) walnuts chopped or sunflower seeds for a nut-free version
• 1 cup (90 g) oats preferably instant oats (*see notes)
• 2 tbsp (60 g) tomato paste (I use ketchup)

Note: the first 3 photos were with 1 can black beans and 1 can kidney beans. I prefer it over the 2 cans black beans. 

 

Chips made from Tortillas

 This is my new LOVE.  Made from corn, GF

Ingredients:

Corn tortillas

olive oil (optional/I no longer add oil)

seasonings of choice

Dip (optional)

Take corn tortillas as those pictured in package above. Optional:Brush both sides of them with a bit of olive oil. 

Stacking  them in a pile slice into 6 pieces with scissors. I usually take about 4-5 of the tortillas to make for myself and another person. This amount will fit on one of my cookie sheets (I use the cookie sheets  that have  a bit of a side}.  Bake at 350 F for 12-15 minutes. You want them to be brown as in the photo but not too too dark.  If you don't let them get brown they will not be crisp. Remove from pan with tongs. Some brown faster than others and you can remove them from the pan as it happens.

Note: you can season these before cooking with a bit of salt and any other seasonings you desire. Great dipped in hummus or whatever dip you love.

PS I now use my homemade tortillas for making these.

You don’t have to brown them as much- try different times to see your preference.

Crock-pot bread

My husband uses this recipe/and or directions for crock-pot bread--go to link for full explanations and details especially for white bread:

http://dimplesanddelights.blogspot.com/2012/10/slow-cooker-bread.html

He changes it up when he wants some whole wheat in it. Here are the ingredients for his whole wheat version:

1 and 1/4 cups lukewarm water

3 tsp yeast

1 tsp salt

2 cups Bread flour

2 tablespoons of flax seed if desired

1 and 1/4 cup whole wheat flour

Some olive oil when kneading

He stirs water, yeast, and salt together in large bowl. Dump in flour and optional flax seed in and mix into a wet , shaggy dough. Let rise 2 hours, covered but not sealed so gas can escape.

Then form into a rough ball.  Knead for ten minutes (He sprays a bit of oil over the ball before kneading. Place in parchment paper lined crockpot and cook in on high 90 minutes or 105 minutes. Crisp in oven on broil for 3-5 minutes for crusty top--watch carefully.

Teff/Oat bread/ or muffins GF

 I need to use up the Teff flour I had ,so I tried this recipe which was actually for 4 small loafs of bread found here: https://www.powerhungry.com/2018/01/teff-oat-marathon-bread-gfvyeast-free/   These have an interesting flavor/ reminds me a bit of bran muffins. I like the flavor of the molasses that is in the ingredients. I also like to serve these with a bit of honey for better flavor. Go to the link as she describes the process and about how they rise and fall down afterwards.--this is why she uses the smaller bread pans. It worked about the same in the Extra Large Muffin tins I used. --didn't fall too much.  These came out very moist and cooked in 1/2 the time for me since I used the Muffin tins.

Note some on a GF diet can have GF oats.  I used Bob's Red Mill.

I ENDED UP LOVING THIS RECIPE!! NOW I WILL NEED TO HAVE TEFF FLOUR ON HAND--I USED WHAT IS CALLED IVORY TEFF. NOTE: THE TYPE OF MOLASSES--BRAND- MAKES A BIG DIFFERENCE. I prefer the Grandma's brand. In this picture I used Plantation organic brand which has a more bitter taste and gives a darker color to the muffins. But still good.

INGREDIENTS

• 1 and 3/4 cups (425 mL)water
• 1 cup (250mL) nondairy milk
• 1 teaspoon vinegar
• 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed))
• 1/4 cup whole psyllium husks (or 3 tablespoons psyllium powder)(I substituted 3 TAB of cornstarch)
• 1/4 cup (25 g) flaxseed meal
• 3 tablespoons (45 mL) molasses
• 1 cup (160 g) teff flour
• 2 teaspoons baking soda
• 1–1/4 teaspoons fine sea salt
• 1/4 cup (60 mL) oil 
• ME-Raisins would probably be a tasty addition in these.

Directions:

1. In a large bowl, stir together the water, milk, vinegar, oats, psyllium, flaxseed meal and molasses until combined. Let stand for 15 minutes.
2. Meanwhile, preheat oven to 350F (175 C) and grease or spray 4 small (5×3-inch/12.5×7.5 cm) loaf pans. (I don't have these so I used the EXTRA large muffin tins. This made 11 muffins of the extra large size.
3. In a small bowl, whisk together the teff flour, baking soda and salt.
4. Add the teff mixture and oil to the oats mixture, stirring vigorously until completely combined (batter will be very thick). Divide batter equally between prepared pans, smoothing tops.
5. Bake in the preheated oven for 40 to 44 minutes and tops of loaves are very puffed. OR IF USING EXTRA LARGE MUFFIN TINS cook for 17-20 minutes or a bit more until tooth pick inserted comes out mostly dry. Transfer to a cooling rack and cool completely in pans (loaves will begin deflating almost immediately, to about the level of each pan top). IF USING MUFFIN TINS--I just let them rest a minute or 2 and took them out and put on a rack to cool.
6. Remove from pans, slice and eat!
7. NOTE: I like these with served with honey.