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.

Potato Chickpea soup Vegan and GF

Nice creamy potato like soup.  Found this at https://runningonrealfood.com/vegan-chickpea-vegetable-chowder/   You have to blend 1/2 of it after cooking to give the nice creamy consistency. 

INGREDIENTS

• 1 heaping cup chopped white onion (175 g)
• 1 cup chopped celery (150 g)
• 4 cloves garlic
• 1 tsp each dried thyme and oregano
• 2 heaping cups peeled and diced yellow potatoes (340 g) (I had red ones/worked fine)
• 2 cups peeled and diced carrots (300 g)
• 4 1/2 cups vegetable broth
• 1 19 oz can chickpeas, rinsed and drained (approx. 2 cups, 330 g)(I had 15 oz can)
• 1 tbsp fresh lemon juice(I omitted)
• 1/2 tsp each sea salt and black pepper
• 1/2 cup lightly packed, finely chopped parsley(I didn't have)

 Directions:

1. *Add the onion, garlic and celery to a large soup pot with 1/4 cup of the vegetable broth and cook over medium heat for 5-6 minutes until softened and fragrant.
2. *Stir in the oregano and thyme and cook for a couple more minutes, stirring often.
3. *Add everything else, except for the parsley, bring to a light simmer and cook for 15-20 minutes, uncovered, until the potatoes and carrots are fork tender.
4. *Transfer about 1/2 of the soup to a blender and blend until completely smooth and creamy. Make sure you allow the steam to escape as you’re blending.
5. *Pour the blended soup back into the pot with the unblended portion.
6. *Stir in the parsley, season with salt and pepper, if needed, and serve right away.

Vegan Minestrone

 This minestrone is delicious/ takes about 30 minutes/ I usually have these ingredients on hand.

   Found the recipe at https://www.noracooks.com/vegan-minestrone-soup/

Go to the link for substitutions and explanations.  Below are the indgredients:

Ingredients

• ▢2 tablespoons olive oil
• ▢1 medium sweet onion, chopped
• ▢4 cloves garlic, minced
• ▢2 stalks celery, sliced
• ▢2 large carrots, peeled and chopped
• ▢1 medium zucchini, diced (me potatoes)
• ▢28 ounces canned diced tomatoes
• ▢4 cups vegetable broth
• ▢1/2 teaspoon dried oregano
• ▢1/2 teaspoon dried thyme
• ▢1 teaspoon dried basil
• ▢15 ounce can small white beans, drained and rinsed (me used larger beans)
• ▢15 ounce can kidney beans, drained and rinsed
• ▢1/2 cup frozen cut green beans (or fresh)
• ▢1/2 cup small shell pasta (me GF Rotini broken in half)
• ▢2 cups baby spinach ( I used some frozen--used the amount I wanted)
• ▢2-3 tablespoons chopped fresh parsley, optional
• ▢Optional: Vegan Parmesan

Pot Roast nice for Christmas Crock-pot

Love this, nice and tender.

one 3 pound chuck roast

red potatoes (as much as you desire

carrots as much as you desire

1 large onion--chopped

cream of mushroom soup (I used a GF one)

1 cup water

1 bouillon pack optional

minced dried onion

cornstarch

Directions:

Slice the red potatoes in halves or quarters depending on the size of them. Slice carrots in lengthwise sticks. Cook on stove in water 10 to 15 minutes. Drain and place in the bottom of a crock-pot that has been sprayed with a bit of oil. Top with chopped onions. Place your roast on top of the vegetables. Mix your cream of mushroom with 1 cup of hot water in which a bouillon pack has been dissolved (or you can omit the bouillon). Pour over the ingredients in the crock-pot.Sprinkle the roast with minced dried onion.

Cook on low for 9-10 hours. (You can half the time if on high, but I prefer low).

When done remove veggies and meat onto a plate. Use 2 rounded tablespoons of cornstarch and mix with a bit of the liquid in a separate pot on the stove. Slowly add the rest of the liquid and heat stirring constantly until it thickens and comes to a boil. Simmer a few more minutes. This makes a lot of gravy!

Serve with red cabbage   Sauerkraut  if desired.