Rice with spinach

I am just posting this so I'll remember ;-) I like this a lot for a different way to have rice. I cooked up some balsamati brown rice. In a separate skillet I sauteed 1 onion and then added several handfuls of fresh spinach, cooking until just wilted. I mixed it with the rice and it was great (added s and p). Served this with the saucy northern beans and some cabbage and carrots on the side. yum

Chickpea salad

This is wonderful--great flavor!! Ready in minutes!!

1 can of chickpeas (garbanzo beans)
red onion or green onion
sun dried tomatoes (packed in oil)
parsley
lemon juice
white wine vinegar (1 tsp)
mint (dried)
cumin (dried)
salt (optional)
black pepper


Mix the chickpeas, some onion, a few teaspoons of the sun dried tomatoes (with oil), chopped parsley, 1 tsp white wine vinegar, sprinkle of mint, sprinkle of cumin, and some fresh black pepper and a squeeze of the fresh lemon.

Saucy Northern Beans

I love this dish. We served the saucy beans with roasted eggplant on the side and the spinach/lime/cilantro rice (in posts below)

For the bean dish:

1 can of Northern Beans (15 oz)

1/3 to 2/3 of a jar of Fire Roasted garlic pasta sauce

1/2 jar or so of Roasted Red peppers

2 tsp or so of added minced garlic

Heat to blend flavors for 5 minutes or so---yummy

Rice with Spinach/lime/cilantro

Love the flavor of this rice

You saute some green onions and fresh spinach. Throw in some cooked brown rice and add squeezed lime juice and some lime zest. Top off with some fresh cilantro

Gluten Free French Bread Rolls Eureka

Finally, a gluten free roll that is a bit more airy!! In the post below this one the GF French loaves were a little dense, but still good---this is more normal! However this one uses eggs.

You can see the airyness below
3 cups gluten free flour (see at the end of the recipe for this mixture){OR USe 3 cups of Bob's all purpose gluten free flour--bob's is not quite as good--comes out a bit drier)

3 tsp Xanthan gum (2 & 1/2 works just as well)

1 tsp to 1&1/2 tsp salt

3 tsp tapioca flour

Mix the above ingredients

Then take

1&1/2 cups of water plus 1 Tab olive oil heated to about 115 degrees (in microwave). To this warm water, add 2 Tab of Bread Machine yeast (or rapid rise yeast you can use a bit less of the yeast if your yeast is fresh and not old) and 2 Tab of raw sugar. Let this sit for a few minutes.

Then

Mix the liquid ingredients with the dry ingredients adding 3 egg whites. Mix 3-4 minutes. Place in greased Large 6 muffin tin (this is the large muffins) that has been sprayed with Pam. Brush tops with water.

THEN

Cover with a damp towel and let rise in warm place until double . About 25-30 minutes

Brush again with water and place in a 400 degree F. oven. After 15 minutes brush again with water and cook 5 minutes or so more until nice and brown. (ACTUALLY mine sometimes are done in 15 minutes--so you may not have to brush againg) Cool on rack.

THE GLUTEN FREE HIGH PROTEIN FLOUR BLEND (THAT YOU NEED FOR THE gf RECIPE)
1&1/4 CUPS BEAN FLOUR (CHICKPEA OR SOY FLOUR)
1 CUP ARROWROOT STARCH OR CORNSTARCH OR POTATO STARCH
1 CUP TAPIOCA STARCH/FLOUR
1 CUP WHITE OR BROWN RICE FLOUR
Mix this up and only use the amount of the mixture specified in the recipes above.

French Bread regular and gluten free

Now would ya look at this contrast !! YIKES. The Gluten free is in the background and the regular loaf I made is in the foreground. What is it about gluten free that makes it rise way less---the lack of gluten, I GUESS??? Actually I made two small loaves of the gluten free so it did make more than is pictured here. (ps. my paragraph setting is not working!!) [an airy recipe for gluten free French rolls is in another post : http://nannykimsrecipes.blogspot.com/2009/01/gluten-free-french-bread-rolls-eureka.html but the one pictured below is denser) Below is the regular loaf

Now here is the gluten free below---It tasted really good, but the looks need some improvement!

The regular loaf of French Bread pictured in the second photo came out nice and crisp on the outside. I followed the Betty Crocker's recipe.....but you have to be home because it has several risings!!

1 package of active dry yeast (I used 2&1/4 tsp of the bread maker yeast--)

1&1/4 cup of warm water (105-115 degrees F.)

1&1/2 tsp salt

1 Tab. shortening (I used olive oil)

3&1/2 to 4 cups all purpose or unbleached flour

1 egg white

cold water

Dissolve yeast in warm water in large bowl. Wait a few moments. Add salt, oil and 1&1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with a damp cloth; let rise in warm place until double, 1&1/2 to 2 hours. (Mine rose faster).

Punch down dough; round up and let rise (covered)until almost double again!! ....about 45 minutes.

Punch down again; cover and let rest 15 minutes.

Roll dough into rectangle, 15 by 10 inches. Roll up tightly, beginning at one of the long sides. Pinch edge to seal. Roll gently back and forth to taper ends.

Place loaf on a parchment lined baking sheet. Make 1/4 inch deep slashes across the loaf at 2 inch intervals. (Or if you like, you can make just one slash the length of the loaf).

Brush top of loaf with cold water. Let rise until double---30 minutes to 1&1/2 hours depending!!

Then brush again with cold water.

Heat oven to 375 F. Bake 20 minutes. Beat egg white and 2 tab. of cold water slightly; brush over loaf . Bake 25 minutes longer(watch carefully for not over browning). Remove from baking sheet and cool on wire rack.

Sub Option: you can divide dough into 4 equal parts rolling rectangles of 6x5 inches---and rolling up to make submarine loaves (some call them hoggies or grinders)---you do 1 slash down the length of each loaf==rise until double, about 40 minutes and Bake about 15 minutes.

For the GLUTEN FREE LOAF from a mag:

Well actually this gluten free one was called a French Baguette!! so perhaps a bit different from French bread--a bit narrower?

It says, this bread is best when eaten within two days. To crisp and freshen, place the bread in a preheated oven (350 degrees )for 5 minutes. It will keep up to 2 months in freezer, wrapping in plastic wrap and then foil.

3 cups gluten free high protein flour blend (recipe below)

2 teaspoons xanthan gum (you must have this)

1 tsp salt

3 tab sugar

1 tab active dry yeast

1-2 tsp dried rosemary or I like Mrs. Dash Italian seasoning --I use more

1 tab olive oil

1&1/2 cups warm water

Grease or lightly spray a double-French bread pan and dust with white rice flour or cornmeal. (I DID NOT HAVE THIS SPECIAL PAN --SO I JUST ROLLED IT AND PUT IT ON A COOKIE SHEET COVERED WITH PARCHMENT PAPER)

Sift first 4 ingredients above into a large mixing bowl. Add yeast and herbs. Mix to incorporate ingredients.

Blend olive oil and warm water (110-120 F) into dry ingredients and mix on high speed for 4 minutes (I did by hand)

Spoon 1/2 the dough into each loaf pan , spreading dough into the shape of a French loaf. (The dough won't fill the length of the pan. It should be about 10-12 inches long) (I placed mine on parchment paper to roll it---wrapping the paper around it. Then I placed it on a fresh piece of parchment paper on a cookie sheet.

Place a damp Kitchen towel over the dough and place in warm area to rise--about 35 minutes (I let it rise longer!!). The middle of each loaf should rise to the top of the special loaf pan and be double its original size.

Preheat oven to 400 degrees.

Bake in the lower third of preheated oven for 30-35 minutes. After the first 20 minutes, check the bread for browning. If it is well browned, cover it loosely with a piece of aluminum foil. When finished, bread sounds hollow when tapped and registers 200-220 degrees on an instant read thermometer. (I turned mine over since the bottom was browning way faster than the top.

ANOTHER OPTION IS FRENCH BOULE made from the gluten free recipe above but with one change in the amount of water:

Using the recipe above decrease the water to 1&1/3 cups. Grease a round 8-9 inch round pan and dust with white Rice flour or cornmeal. The sides of the pan should be at least 3 inches high (you can make a collar with lightly oiled aluminum foil to make sides higher). Place dough into the pan. Dust to with white rice flour. Cover with towel and let rise until double. Bake in preheated 400 degree oven for 30 minutes. Let bread cool for 10 minutes before removing from pan.

THE GLUTEN FREE HIGH PROTEIN FLOUR BLEND (THAT YOU NEED FOR THE gf RECIPE)

1&1/4 CUPS BEAN FLOUR (CHICKPEA OR SOY FLOUR)

1 CUP ARROWROOT STARCH OR CORNSTARCH OR POTATO STARCH

1 CUP TAPIOCA STARCH/FLOUR

1 CUP WHITE OR BROWN RICE FLOUR

Mi x this up and only use the amount of the mixture specified in the recipes above.

Roasted Eggplant with skin

we loved it!! heehee! I make this ahead in the day because it helps soften the skins.

1 eggplant (cup up in 1 to 1 and 1/2 inch pieces with the skin left on.)

Place the chopped eggplant on a cookie sheet that is lined with parchment paper. Drizzle a tiny amount of olive oil (unless you want the fat). Drizzle Balsamic Vinegar lightly over all. Sprinkle with lots of Mrs. Dash Italian seasoning (or any Italian seasoning you desire--we like low salt). Cook in hot oven around 450 for 15 minutes---then toss it around a bit and Drop heat to around 350 cook for another 13-15 minutes (turning heat down a bit if getting too browned). Add a tablespoon or so of your favorite Italian dressing or Paul Newman's light balsamic vinegrette. Toss. Cool in the frig for a few hours. Then when ready to eat Microwave in a covered container until nice and hot. (The roasting and the microwaving helps to tenderize the skin and it is yummy)

Vegetable Curry from Better Homes And Garden

I found this at Better Homes and Gardens website--next time however I would like more curry--we love this served with mango chutney--to spice it up

Ingredients
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
Directions
1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.
Nutrition Facts
Calories 407,
Total Fat (g) 3,
Saturated Fat (g) 0,
Cholesterol (mg) 0,
Sodium (mg) 1068,
Carbohydrate (g) 87,
Fiber (g) 12,
Protein (g) 13,
Percent Daily Values are based on a 2,000 calorie diet

Spinach tomato Ziti

We loved the flavor of the garlic in this dish. I found this in a cookbook (eat, drink and be vegan)but changed it tiny bit.

1 small onion, chopped
6-8 tsp of the minced garlic you find in the jars (or 4 large cloves of garlic minced)
black pepper (freshly ground)
1/4 to 1/2 tsp sea salt
1/3 cup red wine
1 28 ounce can crushed tomatoes (I like Food Lion Brand)
1/2 tsp oregano
1/2 tsp marjoram (I used a bit more since mine was ancient)
1 tsp dried basil
1/2 tsp agave nectar (or sweetener) (OPTIONAL--I like it more tart without it!)
1 pound of penne (used 1/2 regular and 1/2 whole wheat for hubby and GF for me)
1 box of loose fresh spinach (around 6 cups or so)

In my iron skillet (very large one)--saute the onions for 2-3 minutes then add the garlic, the salt, and the pepper and cook for another 6-7 minutes on low heat until the onions are soft---watch carefully so the garlic does not burn. Stir in the wine and let cook for 1 minute. Then add the tomatoes, oregano, marjoram, basil, and nectar. Simmer covered for 15 minutes or longer--if it needs to be thickened you can remove the cover and simmer uncovered for a bit. Add the raw spinach stirring until the heat wilts it. Served over Ziti.

Gluten free pizza crust and reglar pizza crust (and pizza sauce recipe)

If doing the gluten free recipe use this gluten free all purpose baking flour from Bob's. Or go here to make from scratch--I prefer the one made from scratch:
http://nannykimsrecipes.blogspot.com/2009/05/gluten-free-vegetable-pizza-dairy-free.html
Otherwise use regular all purpose flour. The Gluten Free doesn't rise as well as the regular flour. So you add extra yeast as described. The pizza in the picture below was the gluten free/ dairy free one. (sometime I will have to experiment with my own all purpose baking flour that is gluten free---Bob's is a bit expensive--)

The Crust:

1 tab sugar
1 tab of olive oil
1 and 1/4 cup water
1/2 to 1 tsp salt
1 yeast packet ( or 2-1/4 tsp yeast) [when doing gluten free add an additional 2 more tsp of yeast ]
3 cup flour (if using gluten free flour add 3/4 tsp Xanthan gum)
1-2 tab Italian seasoning (I used Mrs. Dash salt free.)

Put sugar, oil, and water in a microwave bowl. Microwave for about 1 minute or until water is lukewarm (around 115-120 degrees F.) Add yeast. Let sit a minute till it gets frothy. Add 1-1/2 cup of the flour mixing until smooth. Add salt and then enough of the rest of the flour until the dough is just barely firm enough to handle. (Knead until smooth if using regular flour). If using GF flour stir until smooth. Put in 15 inch non-stick cookie sheet pan (some use parchment paper on top sprayed lightly with pam). You may have to add a bit more flour on hands and dough surface to get it to spread. If it won't cover the entire pan , just make it a bit shorter.

Let rise 15-35 minutes--so that it gets a bit puffy. Spread with the sauce and toppings you desire. Cook in preheated oven 425 degrees for about 15 minutes or until slightly browned.

TOPPINGS:
Add want you want--ie onions, mixed peppers, olives, cooked mushrooms etc

SAUCE:

1 ---15 ounce can of tomato sauce
1/2 tsp Worcestershire sauce
1-2 drops of hot sauce
1/4 to 1/2 tsp salt
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
black pepper

It is better to make the sauce ahead because the flavors blend better. Mix all together.(on the above picture I only had 8 ounces of sauce and it still was fairly adequate)

Simple lentil curry served on mashed potatoes

Found this in my pressure cooker book. I just used less oil and sauteed the onions in a separate pan. I love this served on mashed potatoes! This is a very simple version--for one with more veggies see the other post here: http://nannykimsrecipes.blogspot.com/2008/12/indian-lentils-over-rice.html


1 tsp olive oil
3/4 cup of chopped onion
3 cups water
1 cup lentils
1/2 tab. coriander
1/2 tab curry powder
1/2 tsp ground ginger
..........
1/2 tsp salt

Saute onions. Place in my 6 quart pressure cooker. Add water, lentils, coriander, curry powder, and ginger. Close cover securely. Place pressure regulator on vent pipe and cook 3-4 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord. Add salt

Or throw it in a pot and cook until the lentils are done. (Probably more like 40 -45 minutes)

Serve over mashed potatoes.

cornbread sweet and gluten free or not

 -- My family likes this sweet version best.  1 cup yellow cornmeal(self rising kind , I use)

1 cup gluten free bisquick mix (or if you can have flour use it)

1/4 cup sugar

3 tsp baking powder (if using self -rising flours you can add just 1 tsp )

1/4 tsp salt

1 egg, lightly beaten

1 cup of soymilk (or regular milk)

1/4 cup vegetable oil

Grease a 9 by 9 by 2 inch pan. In large bown stir together first 5 ingredients. In small bowl stir together remaining ingredients. Stir into cornmeal mixture just until moistened. Turn into prepared pan. I sometimes like to sprinkle a bit of sugar on top as well.  Bake in 425 degree oven for 15-20 minutes or until cake tester inserted in center comes out clean. Cut into squares. Makes 6 servings.

As you can see I dug in the middle without a cake tester--that is why it looks so strange!

Gluten free cinnamon/roll coffee cake

FORGET THIS RECIPE USE THIS ONE INSTEAD! : http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html 
http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html
My son made this for me for Christmas breakfast and it was great. I make the family cinnamon buns so my son made me a cinnamon bun type coffee cake. I forgot to take a picture until it was part way gone. Only problem--after 2 days the dough part got very hard--so either eat quickly or perhaps add some butter to the flour part..... (ok--I MADE AN IMPROVED DAIRY FREE VERSION FOUND HERE: nope__USE THIS ONE http://nannykimsrecipes.blogspot.com/2013/12/cinnamon-bun-gluten-free.html  NOT THE NEXT ONE

http://nannykimsrecipes.blogspot.com/2009/04/gf-cinnamon-roll-coffee-cake-improved.html

I ADDED SOME APPLESAUCE ALSO MY SON FORGOT TO LET IT RISE A SECOND TIME WHICH I HAVE INSERTED IN THE DIRECTIONS BELOW--MIGHT MAKE A DIFFERENCE. HIS VERSION IS GOOD IF YOU WANT THE BUTTER ....I THINK MY VERSION WILL REMAIN FRESHER LONGER.

HERE IS HIS VERSION:

Flour mixture:
2 cup rice flour
1 cup tapioca starch/flour
1cup corn starch or potato starch
2 tsp xanthan gum

Cinamon Cake:
4 cups flour (of the above flour mixture)
1 package active dry yeast
1 cup vanilla soy milk (or soy milk + vanilla)
2-4 tbsp melted butter
1/3 cup honey
1/3 cup brown or unprocessed sugar
3/4 cup brown or unprocessed sugar
1 tbsp ground flax seed (can use a coffee grinder to grind it)
2 tsp cinnamon
1/2 cup raisins
1/2 cup chopped nuts

Directions:
Stir 1 1/2 cup flour & yeast set aside (may want to put yeast in warm water, instead)
Heat up some water (1/4 cup or so) and pour the ground flax seed into it, then set aside.
In saucepan, heat milk, 1/3 cup honey, 1/3 cup sugar, and dash of salt until warm (120-130 degrees) and the mixture is thoroughly mixed (no honey/sugar remains clinging to the bottom of pan when you tilt it)
In a bowl, combine the remaining flour, the heated mixture, and the flax-seed + water, then beat until very smooth.
Add the flour and yeast to the mixture, and stir with a spoon.
Cover and allow to rise until double the size (1 1/2 hour or so)
Spread into a glass baking pan.
Sprinkle with the brown sugar, cinamon, raisins, and chopped nuts.
Pour the melted butter over the top. Let rise again.
Bake at 350 for 30-40 minutes.
I want to experiment with non-butter solutions. Also, it might be good to place butter, sugar, cinamon, etc on the bottom of the pan, rather than on top of the cake, then flip the cake when removing from the oven.

-

Fettuccine no fredo with broccoli and mushrooms

An excellent dairy free fettuccine recipe we had tonight I found here: http://blog.fatfreevegan.com/2006/04/fettuccine-no-fredo-with-broccoli-and.html

I forgot to take a picture of it , but there is a picture at her site. We all loved this and it had a very nice flavor. I need to stalk up on nutritional yeast (which I can only get online or 2 hours from my home!!--it really adds a nutty cheesy dairy free flavor and low fat! dish). I made mine with gluten free noodles and the rest of the gang had the regular noodles.

This only took about 20 minutes to make--if you start your water heating as you do everything. A wonderful healthy dish with cauliflower, broccoli, mushrooms, and lots of seasonings!

(We came back from a refreshing winter walk , looking at the Christmas lights and had a nice quiet candle lit dinner with soft piano Christmas music playing in the background. This meal was great with a glass of good wine.

Note: One time I didn't have mushrooms and I substituted zucchini squash--I added some Mrs. Dash Italian seasoning and it was fantastic. you only need a small head of cauliflower in this recipe.

Meatless Split Pea Soup/crockpot/pressure cooker/or stovetop

This was so yummy. The liquid smoke gave it a nice meaty flavor. We needed to double this recipe since all 4 of us wanted another full bowl. It made 4 full bowls and a scoop extra for each of us , but not 4 more full bowls. We all loved it.

I used the recipe below.....she gave two ways of cooking it. [I cooked mine (a third way) on high in the crock pot for 4 or 5 hours.] I did saute the onions and vegetables as she directed and I also added the potatoes and sauteed them with the veggies.Then I added the sauteed veggies to the crock and then the washed split peas and 6 cups of water and the bay leaf , celery seed, basil, and thyme to the crock pot. I added some of the salt and pepper. After it was done cooking I added the liquid smoke (2 tsp) and some sea salt.

Recipe courtesy of:Fatfree Vegan Kitchen

Thick and Hearty Split Pea Soup

2 medium onions, chopped

2 cloves garlic, minced

3 carrots, diced

3 ribs celery, chopped

2 cups dried split peas, checked carefully for debris and rinsed

6-8 cups water

2 medium potatoes, coarsely chopped

1 large bay leaf

1/2 teaspoon celery seed

1 teaspoon dried basil

1 teaspoon dried thyme

1-2 teaspoons liquid smoke

2 teaspoons salt (or to taste)

freshly ground black pepper,

to taste

Lightly spray the bottom of a pressure cooker or Dutch oven with canola oil. Sauté the onions for about 5 minutes, scraping the bottom of the pan often, until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot. If you're using a pressure cooker, add 6 cups of water; for regular cooking, add 8 cups water.

Stir in the potatoes, bay leaf, celery seed, basil, and thyme.For pressure cooking: Seal the cooker and bring to high pressure. Lower heat and cook at high pressure for 6 minutes. Remove from heat and allow the pressure to come down naturally. If beans are not completely cooked, cover loosely and cook (without pressure) until they reach the desired tenderness.

For regular cooking: Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

For both methods: When the beans are done, add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken (or add water to thin). Serve with warm whole-grain bread.Makes about 8 servings, and tastes even better the next day!

Good served with sweet cornbread here:

http://nannykimsrecipes.blogspot.com/2008/12/gluten-free-sweet-corn-bread.html

Southwestern Pasta Salad (or spiral noondles)

We Really love this salad and another one found at this link is also wonderful http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html )-but this southwestern one below is one of our favorites- great seasonings. This salad only takes 12 minutes to make and it tastes good warm or cold. This came from a magazine--I think it may have been light and tasty. It is yummy!!

1 package (1 pound) of macaroni--we used the tricolor spirals instead
1 pound cherry tomatoes, quartered
1 cup of frozen corn, thawed
1 medium green pepper, chopped
1 medium red onion, chopped
1 can (2-1/4 ounces) sliced ripe back olives, drained (I used more)
1/2 cup fresh lime juice (good even without this)
1/4 cup olive oil (I used less--about a tab. because we were eating it immediately)
1 tab red wine vinegar
1 tab chili powder
1 tab sugar
1 tsp salt
1 tsp garlic powder

Cook pasta according to package. Drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion, and olives.

In jar with tight lid, combine the lime juice, oil, vinegar and seasonings. Shake well. Pour over pasta and toss to coat. Serve immediately or chill an hour. Yield: about 3 quarts.

Rich Chocolate Dessert /gluten free

This is how it looks as you are making it. It is a very rich dessert--kind of like a Pate' . It needs to be served with fresh raspberries (or thawed frozen ones) or cherry pie filling. We all really loved this and you slice it very thin since it is so rich. It almost tastes like a chocolate cheesecake. I was supposed to use a 4 by 6 loaf pan (tiny---but I didn't have one)

We used 2 of the above Chocolate but it might also work with 6-9 oz of Baker's semi Sweet Baking Chocolate Squares (these have sugar in them--I will try it next--however the above bars are full of chocolate flavor.

The above is some of it left, not sliced. You make thin slices and lay them down with your fruit topping. I found the basic recipe at vegfamily and it is by Ricki Heller--found here with a nice photo :
http://www.vegfamily.com/vegan-recipes/desserts/decadent-chocolate-pate.htm

Ingredients:
1- 1/2 cups non-dairy chocolate chips or 6-9 oz. nondairy bittersweet chocolate, chopped
1/4 cup freshly squeezed (essential!) orange juice (remove large pieces of pulp)
1 small ripe avocado
1 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
Fresh or frozen raspberries, if desired

In microwave at 50 percent power, melt together the chocolate and orange juice, stirring occasionally, until smooth.

Meanwhile, peel avocado, remove pit, and puree the flesh in a food processor. Add the melted chocolate and other ingredients(except for the raspberries) and puree until perfectly smooth, creamy, and glossy (be sure there are no specs of green visible!) Turn the mixture into a small loaf pan (4 x 6") that has been lined with plastic wrap.

Refrigerate about an hour, until the top is firm, then cover with plastic and refrigerate overnight.

To unmold, remove plastic from the top of the loaf. Place a clean platter upside down over the top of the pan, and, holding the pan tightly against the platter, turn both over and shake once or twice until the pâté falls out onto the platter. Remove pan and peel away the plastic liner. Serve in thin slices (it's very rich!) with berries or cream. May be frozen until ready to use if desired. Top with raspberries or other fruit. Makes about 6 servings. (I just pulled on the plastic and the whole thing popped out.)

Ricki Heller, PhD, RHN, is a Registered Holistic Nutritionist and freelance writer who owns and operates Ricki's Kitchen Cooking Classes and Bake It Healthy, devoted to producing delicious baked treats free of wheat, dairy, eggs, or refined sweeteners. She lives in Toronto, Canada with her husband and lab-border collie cross. Visit her on the web at http://www.rickiskitchen.com/.

Gluten Free Brownies/ dairy free

1/2 tbsp. ground flax seed

1-1/2 tbsp. hot water

3/4 cup lite silken tofu (firm), crumbled

1/2 cup water

3 /4 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1/2 cup brown rice flour

3/4 cup cornstarch

1 cup unbleached cane sugar

1/4 teaspoon baking powder

1/4 teaspoon salt (actually better with more salt!! perhaps 1/2 tsp or so)

1/4 to 1/2 cup chopped walnuts

4-5 ounces of Baker's Semi-sweet baking chocolate squares (or a dairy free brand--this has no milk but is manufactured on equipment that processes milk --great with GERMAN Baking Chocolate too)

Mix the ground flax seeds with 1- 1/2 tablespoons of hot water and set aside. (Mixture will thicken slightly.)Preheat the oven to 350 degrees F. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside.

Blend the tofu, water, cocoa powder, flax mixture, and vanilla extract until completely smooth.

Add 3 ounces (3 squares) of the chocolate grated.(or you can melt at 50 percent in the microwave just until soft.)

Place the remaining ingredients, except the walnuts, in a medium mixing bowl and stir them together until they are well combined. Pour the blended mixture into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts, if using.

Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 30 minutes, or until a cake tester inserted in the center comes out clean. Be careful not to over cook.

After removing from the oven , while still hot, place 1-2 more squares of chocolate shredded on top of the brownies. As it melts, take a spatula type tool to spread the melted chocolate evenly over the surface.

Completely cool the brownies in the pan. Cut and serve. These are fudgy--more like fudge.

Lasagna-spinach/mushroom

My husband and family loved this so it is a keeper. This uses spinach, tofu nutritional yeast, mushroom, olives etc and seasonings. I used the Classico Fire Roasted tomato and garlic sauce . We also added some zucchini to the mushrooms. We also had to add a bit of extra water since I used some of the sauce to make some gluten free stuff. Here is the recipe: http://blog.fatfreevegan.com/2006/03/my-favorite-lasagna.html Also some of the jar of roasted red peppers is a good substitute if you don't have mushrooms. I just whip it with the tofu in the recipe. I do like either fresh red bell peppers or green ones along with the black olives on the top. PS.we really like some jarred Roasted Red Bell Peppers added to the tofu blend!

Since the above link might break as she is changing over to word press here is her recipe:

Easy Spinach and Mushroom Lasagna

1/2 lb fresh mushrooms, sliced ( me-crimini mushrooms are cancer fighters)
1 tsp. chopped garlic
2 tbsp. water
2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) (I use a bit more)
9 lasagna noodles (regular lasagna noodles, uncooked) (I use 12-since I use exta across the top--like in a T and I use gluten free ones)
Soy Parmesan (optional)
Sliced black olives (optional)

Filling:

10 oz frozen chopped spinach, thawed
1 lb tofu (firm, reduced-fat recommended--not silken!)
1 tsp. salt (optional)
2 tbsp. nutritional yeast (adds a cheesy taste)
1 1/2 tsp. oregano
1/2 tsp. garlic powder
1 tsp. basil
1/2 tsp. rosemary, crushed
1/8 tsp. cayenne pepper
I add some roasted red bell pepper
Sauté the mushrooms and garlic over medium heat in the 2 tbsp. water until tender; cover between stirring to keep them from drying out. Remove from heat and add the spaghetti sauce.

Place the tofu and thawed spinach in the food processor and process briefly. Add the remaining filling ingredients to the processor and blend until smooth. (You may do this without a food processor by using a potato masher on the tofu.)


Preheat the oven to 375 degrees.

Spread half of the sauce in the bottom of a 9x12-inch pan. Place a layer of noodles over the sauce, using four dry noodles width way if they are the short kind .Spread half of the tofu mixture on the noodles (I drop it by spoonfuls and then spread it). Cover with another layer of 4 noodles and then spread the remaining tofu mixture over them. Top with a final layer of noodles, and pour the remaining sauce over this. Cover the dish tightly with foil, and bake for 30 minutes. Then, remove the foil and bake for another 30 minutes. Remove from the oven and sprinkle with soy Parmesan and sliced black olives if you want. The lasagna will cut better if you allow it to cool for 15 minutes before serving.

Makes about 9 servings. Nutritional breakdown will change depending on the exact ingredients you use. Using regular (not light) tofu and Classico Mushroom & Ripe Olive Pasta Sauce (with 60 calories and 1 gram of fat per 1/2 cup) and no optional ingredients, one serving provides 453 Calories (kcal); 5g Total Fat; (10% calories from fat); 20g Protein; 83g Carbohydrate; 0mg Cholesterol; 546mg Sodium; 7g Fiber. Weight Watchers Flex Points: 9.

Copyright 2008 Susan Voisin and Fatfree Vegan Kitchen

Indian Lentils over Rice

This was a flavorful curry and I love curry. We did serve it over rice. I believe I found this at veganfamily, but I changed this some --the steam is still coming off in this picture! For a simpler versions see down below in the red .

4 cups cooked basmati rice (I used brown basmati)
1 cup lentils, rinsed
3 cups vegetable broth
2 ribs celery, diced
1/2 onion , diced
1 red bell pepper, diced (I used 1/2 red and 1/2 green)
1 bunch spinach, chopped (I used a box of fresh organic whole baby spinach)
1 Tbs. curry powder
1/4 cup flour (I used a tab. cornstarch)
1/3 cup tomato paste
salt to taste
Optional -mango chutney served on side

Drain and rinse the lentils. In a large pot add lentils and broth. Simmer for 45 minutes or until tender.

In another pan saute celery, onion, bell pepper until tender. Add spinach, curry, flour, tomato paste--heating for 2 more minutes. Add the sauteed vegetables to cooked lentils. Simmer 5 minutes stirring frequently. Add salt and pepper to taste. Serve over rice.

For a simpler version see here:

http://nannykimsrecipes.blogspot.com/2009/01/simple-lentil-curry-served-on-mashed.html

Butternut squash/bean chili

I really enjoyed this--a great way to sneak in some butternut squash. The Lime zest and juice adds great flavor! 1 small butternut squash or 1/2 of a medium one diced in small cubes without peel
3 cups black beans OR(I used 1 &1/2 cups of black beans/1 cup chickpeas/1&1/2 cups kidney/beans) (actually, I like the equivalent of 3 cans of beans! I also like 2 cans black beans and one of pinto beans and a bit of quinoa)
1 onion
1 tab chili powder
1 tsp cumin
sea salt
1 tab cocoa powder
1 lime with zest and juice
1 tab minced garlic
cilantro
2 cans of whole tomatoes chopped
few tablespoons of Newman's own chunky medium salsa (or your favorite)
taco chips (optional)
1 tsp olive oil (optional)
Roasted tomatoes (optional)(when using 3 cans of beans I use the large 23-26oz can)
handful of quinoa (optional)
some cabbage is good in this also


Place a bit of water in a big pot adding the olive oil (if you desire the oil). Cook the onion and squash (if using cabbage saute here with onion and squash), chili powder, cumin, some sea salt, cocoa powder for about ten minutes until the onion is nice and tender (adding more water as needed). Add garlic and zest from the lime--cook another ten minutes. Add beans and tomatoes (roasted tomatoes too & quinoa if using)and cook for about 30 minutes until the squash is nice and tender. Serve with squeezed lime juice and cilantro sprinkled over the bowls. Add broken up taco chips if desired.

Antique Potato fry type gadget

This is a wonderful old gadget I found 2 summers ago in an Antique shop in NC (Hendersonville, I believe). It works like a gem---you put the potato in and push the handle down and out pops the sliced potatoes.

I just bake them in the oven around 450 with no oil, just some seasonings and a great snack is made!! I like Chef Paul Prudhommes Magic Seasoning Blends vegetable magic!

So if you see one of these gadgets at an antique store buy it!

Fruit and Nut mix/appetizer

I love this and it is so tasty that it is hard not to keep eating it!! It is a good snack or appetizer (the smoked almonds really add to the flavor--I just wish they didn't have the hydrolyzed oil--maybe some brands do not have this)

One (9.5 oz) container mixed nuts

one (6 oz) container of smoked almonds

1 cup quartered dried apricots

3/4 cup dried cranberries.

Mix up in a large bowl. Store in an airtight container. Makes about 4 1/2 cups. You can also add some dark chocolate if you want.

From Southern living

Zucchini/sweetpotato/chickpea/tomato curry

I found this from the Eat, Drink and be Vegan cookbook. Here is a view of it while it is cooking

Here is a view of it on what I call the coconut rice

I liked this dish served with some Mango Chutney I found in Food Lion's specialty aisle. The squeezed lime is a must for it also--adds to the flavor. I need to use the full amount of spices as the recipe listed, it is not overly spicy. The curry recipe is on page 151 of the book. The coconut lime basmati rice is on 157. The rice recipe is a nice different one using brown basmati rice, a can of light coconut milk , water , lime juice , lime zest---pretty neat. I didn't know if I could publish the recipe, but it is in the book or I guess you could ask me for it?

recipe online here: https://www.popsugar.com/fitness/Vegan-Curry-Recipe-From-Eat-Drink-Vegan-19181746

Quick refried bean/hummus spread

This is fast and tasty for a quick snack or lunch.

1 can refried beans (they come in fat free)
a bit of prepared hummus (I like the kind without preservatives this one had black olives too)
avocado
purple onion
plum tomato
honey Dijon mustard

Mix up the amount you want to give the taste you want. Good in pita rounds or as a dip for taco chips or might even be good in crunchy tacos.

8 minute vegetable gumbo soup

This makes a quick easy great lunch. (Serves 4--depending on how much veggies you put in)

1 large baking potato

few cups of frozen mixed veggies

1 can of tomato okra corn combo

Cook the frozen veggies for 5-6 minutes in a bit of water until just done. Meanwhile microwave a large potato until fork tender (in my microwave it takes 4-5 minutes). Chop the potato into bite sized pieces leaving the skin on it. Drain most of the liquid from the mixed vegetables leaving some for flavor. Add the can of okra/tomato/corn combo and add the potato. Do a few fresh grinds of pepper and serve. The okra tomato combo adds such nice flavor (I have only tried the brand pictured above).

Holiday eggs (with white wine!)

What fantastic flavor these holiday eggs had because they are cooked with a bit of white wine! Loved these!!! They are extra special. (this recipe makes about 3 cups)

2 eggs
6 egg whites
1/4 cup white wine
1/4 tsp salt (I just used a sprinkling)
1/8 tsp black pepper
1/8 tsp garlic powder
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
Pam (or 1 tsp butter and 1 tsp olive oil)
1/2 cup shredded low fat cheddar (I omitted and they were still great)
2 tsp fresh minced basil (I omitted)

Whisk eggs, whites, s & p, and garlic. Set aside.

Saute the peppers, onions, mushrooms--stir in the eggs and cook until set. Sprinkle with cheese and basil if desired.

Veggie Pasta Salad

Packed full of veggies--great for hubby's lunch THIS IS ALSO GOOD WITH ADDED SALMON IF YOU AREN'T A VEGETARIAN. [I have another recipe for a southwestern version that we really like too----which is found here:http://nannykimsrecipes.blogspot.com/2008/12/southwestern-macaroni-salad-or-spiral.html ]

1/2 cup regular spiral pasta

1/2 cup whole wheat spiral pasta

6-9 cherry tomatoes cut in half

1/2 cup sliced green onions

1/8 cup sliced purple onion

1/2 cup each of chopped celery, sweet red pepper, zucchini, and carrots

a bit of broccoli florets (tiny ones)

2-3 ounces of sliced black olives

oregano

garlic powder

salt and pepper

dried basil

Chief Paul Prudhomme's Magic seasoning blend--vegetable magic (optional -this is hot so go lightly)

Creamy fat free balsamic Vinaigrette [found here http://nannykimsrecipes.blogspot.com/2008/11/creamy-balsamic-vinaigrette-from.html (or use your own dressing or a combo of balsamic vinegar and olive oil and 1/2 tab of sugar) ]

1/4 cup of Parmesan cheese if desired (I omitted)

Cook the pasta as directed on the package. I cooked the whole wheat 3 minutes more than the regular--so I put the whole wheat in 3 minutes before the regular. Meanwhile chop the veggies.

Rinse the pasta under cold water. Toss with the raw veggies. Add the vinaigrette or salad dressing. Sprinkle with salt and pepper and oregano and basil and garlic powder until you get the taste you desire. (I like a good amount of oregano) I also added Chef Paul's vegetable magic (go lightly with this as it is spicy!!).

Ps--If you make hours or a day ahead you may have to add more dressing as it gets absorbed!
ALSO it is good with the tri-colored noodles

FOR AN EVEN BETTER VEGGIE FILLED PASTA SALAD GO HERE: http://nannykimsrecipes.blogspot.com/2009/07/i-found-this-veggie-filled-pasta-from.html

Apple Crisp

This is a picture before I put the crisp stuff on top.Note--for a really good big apple crisp that is gluten free go here: http://nannykimsrecipes.blogspot.com/2012/10/gluten-free-apple-crisp-cake.html

For two servings:

2 Fuji apples (or a tart apple of choice)
1 Tab. sugar
cinnamon
water
1 Tab. cornstarch

In a pot place peeled cut up apples with just a bit of water (around 1/4 cup)--add the sugar and sprinkle with cinnamon. Cook for about 15 minutes until tender. In a measuring cup place 1 Tab of cornstarch. Add a bit of water (1-2 tab) just enough to dissolve the cornstarch. Add to the apple mix--this thickens the juices.

For topping:

1 envelope of instant cinnamon and spice oatmeal
2 tab. all purpose flour
2 tab butter, melted

Place apples in custard type cups. Combine the topping ingredients and sprinkle over the apples. Bake at 420 for 10-15 minutes or until golden brown. (I did a different topping which does not come out as well--I used 2 tab of quick oats, 2 tab of gluten free pancake mix and about 2 tab of apple butter plus cinnamon--next time I need to add a bit of brown sugar to this alternate topping).

Chili or soup Cornmeal Topper

You can use this to make a whole covering or as a topper. I like the crunchy corn taste with the thick soup. You break it up to eat it.

1/2 cup all purpose flour (for gluten free I used brown rice flour and added 1 tsp Xanthan gum)
1/2 cup cornmeal
1/2 tsp baking powder
1/4 tsp salt
1 tab butter, melted (I used olive oil)
3-4 tab. milk (I used soy milk--but needed more)

In a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in butter and enough milk to form a ball. ON a lightly floured surface, roll dough into a 12 in circle . Using an inverted 10 oz baking dish as a guide, score four circles. Cut them out. Cut a small circle in the center of each pastry. Each pastry will cover a 10 oz baking dish of chili or thick soup. Since I was experimenting with the substitutions I just patted a disc with my hands and placed on the soup. I cooked it at 350 degrees for 12-15 minutes.

Apple Bourbon Turkey Breast

This is a moist flavorful Turkey Breast. My favorite.....a Southern Living recipe...altered a bit to be gluten free.  NOTE this picture is NOT mine--I forgot to take a photo. This is from Betty Crocker I think!

**PLAN AHEAD--THIS HAS TO MARINATE overnight BEFORE COOKING!!!!

1 (6 pound) Bone in Turkey Breast (Honeysuckle)
Apple Bourbon Marinade (see below)
cornstarch
1 large oven bag
2 celery ribs
1 medium onion , sliced
2 tab butter melted
Large 2 gallon Zip lock bag

(1)Rinse breast with cold water and pat dry
(2)Remove 1/2 cup of marinade (recipe for marinade below), reserving to make the gravy.
(3)Pour remaining marinade into 2 gallon Ziploc bag . Add breast and chill and turn occasionally in refrigerate 8 to 24 hours.
(4)Remove Breast; discard the soaking marinade.
(5) Place a tablespoon or so of cornstarch in a oven bag and shake to coat. Place bag in shallow roasting pan; place celery and onion inside bag. Brush Turkey with melted butter and place on top of veggies. Close bag with tie. Cut 6 (1/2 inch) slits in bag.
(6) Bake 350 for 1 hour and 45 minutes (mine often takes less time) or until meat reaches 170 (I do 165 or a bit less) degrees. Remove turkey (cool for 20 minutes before slicing). Pour drippings through wire mesh strainer.---about 1 and 1/2cups to 2 cups --place in bowl for making gravy.

Apple Bourbon Marinade and gravy:

2 cups apple juice (not from concentrate)
1/2 cup Bourbon
1/4 cup firmly packed brown sugar
stir together until dissolves
Be sure to reserve a 1/2 cup of this before putting the rest in the Turkey bag (for use later when making the gravy.

Gravy:

1/4 cup of butter
1/8 cup of cornstarch
2 cups of reserved drippings
1/2 cup reserved apple bourbon marinade
salt and pepper to taste

(1) Melt butter over medium heat
(2) Mix cornstarch into 1/2 cup of cold marinade
(3) Put drippings in pan with butter and gradually add cornstarch mixture--stirring about 5 minutes or until thickened. Add salt and pepper to taste.

Note to self/ if I cook the turkey a day ahead don't set it in broth to keep it moist unless the broth is not salty/ same with gravy. Might try my GF cream of chicken to make a gravy for keeping it moist because I want the good gravy apple bourbon for serving.

Note how they carve the breast in this video:

toasted almond green beans

We had these with Thanksgiving dinner--these were very tasty. The toasting of the almonds added a lot of flavor.

3/4 cups of slivered almonds
2-4cups of frozen green beans
garlic powder
salt and pepper

Place the almonds in an iron skillet (or whatever you have) and heat on medium , stirring until golden brown. Cook the string beans lightly. Mix the almonds and a sprinkling of garlic powder and salt and pepper to taste.