I love Mexican layer dip.
YIELD: 1 9" square pan (I like a glass Pyrex so you can see it)
INGREDIENTS:
1/2 block of Tempeh
1 onion, diced
2 cloves garlic, minced
2 tbsp live oil
4 tbsp taco seasoning*
1/2 cup vegan cream cheese***
1 can black beans
1 can diced tomatoes, well drained (a squeeze against the side of the can works)**
3 avocados
3 tbsp lime juice
1 tub vegan sour cream***
1 green chili, seeded and minced (please use gloves)
1 cup grated vegan cheese
1/2 red onion, diced
*to make your own add 1 tbsp chili powder,1 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/4 cup onion powder, 1/4 tsp cayenne pepper, 1/4 tsp paprika, 1/2 tsp salt.
**or 3 fresh tomatoes seeded and chopped.
*** Tofutti makes a good one.
DIRECTIONS:
Heat oil and saute onions on medium low heat till the begin to soften. Add garlic and cook for another minute. While cooking slice the Tempeh and then chop into small pieces resembling ground meat. Add Tempeh to the onions and garlic and cook till warmed through. Mix in 2 tbsp of taco seasoning and reduce heat to very low. Mix in cream cheese till melted and blended throughout the Tempeh mixture.
## Spread all layers evenly and do not press down too firmly. ##
Drain and rinse beans. Put into bottom of dish and mash with fork or potato masher. Mix in 1/4 cup of well drained tomatoes.
Pit and peel avocados and put into a bowl. Mash with a fork with the lime juice. Spread over the bean layer.
Preheat oven to 350˚
Add Tempeh mixture over top of avocado.
Mix sour cream and remaining taco seasoning together. Spread over Tempeh layer.
Sprinkle minced green chili as evenly as you can over the sour cream.
Top sour cream layer with tomatoes.
Mix cheese and red onions together and top the dip.
Heat for 20 - 30 minutes and serve with yummy baked tortilla chips or make them yourself with pita / tortilla.
Saturday, January 22, 2011
Coconut Cream "cheese" frosting
I am posting this right now so I don't have to bring my cook book today, I have yet to make it and will change this post once I have. I do have very high hopes.
INGREDIENTS:
1/4 cup vegan butter*
1/2 cup vegan cream cheese**
1/2 cup Agave Nectar
2 tsp vanilla extract
1/3 cup shredded unsweetened coconut***
1/2 cup soy milk powder
DIRECTIONS:
Blend very well together.
*I like Earth Balance
**I use Tofutti cream cheese
***Totally optional
INGREDIENTS:
1/4 cup vegan butter*
1/2 cup vegan cream cheese**
1/2 cup Agave Nectar
2 tsp vanilla extract
1/3 cup shredded unsweetened coconut***
1/2 cup soy milk powder
DIRECTIONS:
Blend very well together.
*I like Earth Balance
**I use Tofutti cream cheese
***Totally optional
Freedom Carrot Cake
This cake has been adapted from the Vegan With A Vengeance book.
I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"
There is a frosting recipe to follow.
Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.
YIELD: 2 8" rounds
INGREDIENTS:
1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple
*I use the juice from the pineapple bits as pineapple juice.
DIRECTIONS:
Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.
Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.
Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.
Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.
Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.
Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.
I like this with wheat so I thought I would try to adapt it. I haven't eaten any yet but the batter tasted pretty good. Or as Mira said, "Mmmm, Mommie you have to try this batter, it's De-Lici-Ous!"
There is a frosting recipe to follow.
Give yourself time to make this. It won't take as long as you think but I always end up with a messy kitchen. Especially with 2 and 5 year old helpers.
YIELD: 2 8" rounds
INGREDIENTS:
1 cup gluten free all purpose flour.
1 cup brown rice flour
1/3 cup chickpea flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tsp guar gum
2 tbsp ground flax seed + 6 tbsp water
1/2 cup pineapple juice*
1/2 cup orange juice
1/2 cup canola oil
3/4 cup palm sugar
1/2 cup honey
2 tsp vanilla extract
1 cup walnuts, chopped
2 cups carrots, grated
1 cup unsweetened shredded coconut
1 tbsp fresh shaved ginger
1/2 cup pine apple
*I use the juice from the pineapple bits as pineapple juice.
DIRECTIONS:
Preheat oven to 350˚. Lightly grease two 8" pans and place a piece of parchment in the bottom letting it curve up two sides.
Sift together in a large bowl flours, baking powder, baking soda, salt, guar gum and spices. Sift again into a smaller bowl.
Mix (in the large bowl - don't bother to rinse) the pineapple juice, orange juice, sugar, honey and vanilla.
Add the dry ingredients to the wet ingredients in batches. Add the carrot, walnuts and coconut mixing with a fork. Then add pineapple.
Divide the batter between the two cake pans. Bake on middle rack for 40 - 45 minutes till it passes the toothpick test.
Let cool in pans for 10 minutes then lift out using the parchment and let sit till cool
to the touch before frosting.
Wednesday, January 19, 2011
Gluten Free Pie Crust
Here it is.
YIELD: 1 double crust or 2 single pies
INGREDIENTS:
1 1/4 cups rice flour
1 1/4 cups corn starch
2 tsp guar gum*
1/4 tsp salt
1 cup margarine
1 tbsp ground flax seed
1 ice cube
1/3 cup cold water
2 tsp cider vinegar
DIRECTIONS:
Mix flax seed in with water, cider and ice cube, set aside.
Sift the dry ingredients together twice.
Cut in butter till it's well mixed. Mix liquid well and slowly add liquid to the dry, mix til just blended, using just as much of the water mixture as needed.
Using your hands ball up the dough and split into two. Place each piece onto some plastic wrap and flatten into a disk. Refrigerate for a least a hour. Let sit out for 10 minutes, place between two pieces of wax paper to roll out (one to an inch larger than the pan)
For raw crusts, place ingredients into crust, cover with second and pinch then bake according to the recipes instructions.
I'll add the baked crust instructions soon.
YIELD: 1 double crust or 2 single pies
INGREDIENTS:
1 1/4 cups rice flour
1 1/4 cups corn starch
2 tsp guar gum*
1/4 tsp salt
1 cup margarine
1 tbsp ground flax seed
1 ice cube
1/3 cup cold water
2 tsp cider vinegar
DIRECTIONS:
Mix flax seed in with water, cider and ice cube, set aside.
Sift the dry ingredients together twice.
Cut in butter till it's well mixed. Mix liquid well and slowly add liquid to the dry, mix til just blended, using just as much of the water mixture as needed.
Using your hands ball up the dough and split into two. Place each piece onto some plastic wrap and flatten into a disk. Refrigerate for a least a hour. Let sit out for 10 minutes, place between two pieces of wax paper to roll out (one to an inch larger than the pan)
For raw crusts, place ingredients into crust, cover with second and pinch then bake according to the recipes instructions.
I'll add the baked crust instructions soon.
Tuesday, January 18, 2011
Mushroom Gravy
So I know I am supposed to be posting the pie crust tonight but I am sitting in bed and too lazy at the moment to go downstairs and get it. So instead I am posting my mushroom gravy. I love gravy and sauces and not being able to eat them is just not acceptable to me. I made this tonight to put over the Veggie Curry Pie from yesterday.
YIELD: 1/2 cup
INGREDIENTS:
2 tbsp Vegan Margarine
1 large mushroom diced
2 tbsp rice flour*
1/4 cup rice milk
1/4 mushroom bouillon cube
1/4 cup hot water
DIRECTIONS:
(Basically we are making a roux.) Melt margarine over medium low heat. Add mushrooms and pan fry till cooked through.
Dissolve the bouillon cube in the water.
Once the mushrooms are cooked through sprinkle it with flour. If the pan is very dry you can add more margarine before you put in the flour. whisk together to coat the mushrooms and absorb the margarine.
Add the rice milk a bit at a time whisking between each addition. Allow time for it to thicken between each addition, but stay close to it, it burns quickly. If the mushrooms get caught in the whisk just tap it on the side of the pan, they'll pop back out.
Once all the milk is added and you have what looks like a paste begin adding the water. Add as much of the 1/4 cup as you want slowly till you get the consistency you like.
I leave the mushrooms in because I love love mushrooms, but if you wanted a smooth gravy just strain them out or use a slotted spoon.
*I think cornstarch or any other alternative flour would work here, I just only had rice.
YIELD: 1/2 cup
INGREDIENTS:
2 tbsp Vegan Margarine
1 large mushroom diced
2 tbsp rice flour*
1/4 cup rice milk
1/4 mushroom bouillon cube
1/4 cup hot water
DIRECTIONS:
(Basically we are making a roux.) Melt margarine over medium low heat. Add mushrooms and pan fry till cooked through.
Dissolve the bouillon cube in the water.
Once the mushrooms are cooked through sprinkle it with flour. If the pan is very dry you can add more margarine before you put in the flour. whisk together to coat the mushrooms and absorb the margarine.
Add the rice milk a bit at a time whisking between each addition. Allow time for it to thicken between each addition, but stay close to it, it burns quickly. If the mushrooms get caught in the whisk just tap it on the side of the pan, they'll pop back out.
Once all the milk is added and you have what looks like a paste begin adding the water. Add as much of the 1/4 cup as you want slowly till you get the consistency you like.
I leave the mushrooms in because I love love mushrooms, but if you wanted a smooth gravy just strain them out or use a slotted spoon.
*I think cornstarch or any other alternative flour would work here, I just only had rice.
Monday, January 17, 2011
Vegetable Curry Pie
This is just the first time I've made this so there going to be tweaks to come I am sure.
We had a wonderful meal with my youngest step brother and his family just after Christmas. They served this amazing Vegetable Curry Pie that they had picked up from a place near their house in Alymer, Quebec. I have been wanting it again since then. So with no idea what was in it except veggies and curry, and with me still cleansing my brains out, I decided to make a Vegan, Sugar Free, Wheat Free, pie. I'll be honest the measurements for the spices are guesses since I just added stuff to a small bowl and now I am trying to remember how much there was. Also I think some of the spices could have been more so I have compensated for that here. I apologize if it's too much but I really don't think it will be.
It was quite yummy. This recipe comes in two parts since the first challenge was to make a sugar, wheat, animal product free pie crust. The crust recipe is here.
INGREDIENTS:
1 carrot
1 sweet potato
1 onion
1 stalk of celery
1 potato
10 cherry tomatoes - halfed
1/2 cup peas*
6 coriander seeds
2 cloves
2 cardamom pods
2 tbsp curry powder
1 tbsp cumin
1 tsp salt
1/2 tsp cinnamon
1 tsp mustard powder
4 tbsp soy cream cheese (I use Tofutti)
DIRECTIONS:
Preheat oven to 400˚
Cut the first 5 vegetables into small / thin pieces. (Sliced or cubed, it's up to you, just changes the look of the finished pie.) Place them in a Ziploc bag as well as the tomatoes.
Grind the cloves, cardamom pods and coriander seed in a mortar and pestle or spice grinder.
Add all of the spices together and add them to the Ziploc bag. Give the bag a good shake to coat the veggies.
Pour the veggie mix into an unbaked rice flour pie crust (or any other pie crust).
heat the cream cheese for a minute on 5 in the microwave and pour / spread it over the top of the veggies.
Top with a second crust and seal around the edges. resist the urge to cut vents in the top. You need all the steam to stay inside to cook all the veggies.
Bake for 45 minutes. If the crust looks like it is browning too quickly cover with foil or reduce the temp and increase the time.
Eat . . . I wanted to have it with a nice leafy green salad but I didn't have the stuff so we had bean salad instead.
*I didn't put peas in this time but I will next time. I also think parsnips, squash, and mushrooms would be yummy in the pie.
We had a wonderful meal with my youngest step brother and his family just after Christmas. They served this amazing Vegetable Curry Pie that they had picked up from a place near their house in Alymer, Quebec. I have been wanting it again since then. So with no idea what was in it except veggies and curry, and with me still cleansing my brains out, I decided to make a Vegan, Sugar Free, Wheat Free, pie. I'll be honest the measurements for the spices are guesses since I just added stuff to a small bowl and now I am trying to remember how much there was. Also I think some of the spices could have been more so I have compensated for that here. I apologize if it's too much but I really don't think it will be.
It was quite yummy. This recipe comes in two parts since the first challenge was to make a sugar, wheat, animal product free pie crust. The crust recipe is here.
INGREDIENTS:
1 carrot
1 sweet potato
1 onion
1 stalk of celery
1 potato
10 cherry tomatoes - halfed
1/2 cup peas*
6 coriander seeds
2 cloves
2 cardamom pods
2 tbsp curry powder
1 tbsp cumin
1 tsp salt
1/2 tsp cinnamon
1 tsp mustard powder
4 tbsp soy cream cheese (I use Tofutti)
DIRECTIONS:
Preheat oven to 400˚
Cut the first 5 vegetables into small / thin pieces. (Sliced or cubed, it's up to you, just changes the look of the finished pie.) Place them in a Ziploc bag as well as the tomatoes.
Grind the cloves, cardamom pods and coriander seed in a mortar and pestle or spice grinder.
Add all of the spices together and add them to the Ziploc bag. Give the bag a good shake to coat the veggies.
Pour the veggie mix into an unbaked rice flour pie crust (or any other pie crust).
heat the cream cheese for a minute on 5 in the microwave and pour / spread it over the top of the veggies.
Top with a second crust and seal around the edges. resist the urge to cut vents in the top. You need all the steam to stay inside to cook all the veggies.
Bake for 45 minutes. If the crust looks like it is browning too quickly cover with foil or reduce the temp and increase the time.
Eat . . . I wanted to have it with a nice leafy green salad but I didn't have the stuff so we had bean salad instead.
*I didn't put peas in this time but I will next time. I also think parsnips, squash, and mushrooms would be yummy in the pie.
Saturday, January 15, 2011
Maybe even good for you - Waffles
I am currently following the Quantum Wellness Cleanse. This is 21 days of not eating what Kathy Freston refers to as the Big 5. You are Gluten free, animal product free, caffeine free, sugar free and alcohol free. I have been posting my daily diet onto face book to show my friends that I am still eating. This morning I made waffles for the kids and was feeling a bit sorry for myself, so I thought why not try to make some for me. And first time out it actually worked. I am rarely this lucky.
YIELD: (in my waffle maker) 7
INGREDIENTS:
1 cup rice flour
3/4 cup chickpea flour
1 tsp salt
1 tbsp GF baking powder
1 cup rice milk (or other alternative)
1/4 cup oil
1/2 a mashed banana
2 tbsp agave nectar
1 tbsp ground flax + 3 tbsp water*
DIRECTIONS:
Mix ground flax seed and water together in a small bowl and set aside.
Sift dry ingredients together twice to ensure a thorough blend.
Wisk wet ingredients and banana together.
Gradually add wet ingredients to dry ingredients. Mix till blended but don't over mix.
Follow the instructions for your waffle maker.
Serve with fruit, Vegan butter and Agave nectar. So Very Yummy.
YIELD: (in my waffle maker) 7
INGREDIENTS:
1 cup rice flour
3/4 cup chickpea flour
1 tsp salt
1 tbsp GF baking powder
1 cup rice milk (or other alternative)
1/4 cup oil
1/2 a mashed banana
2 tbsp agave nectar
1 tbsp ground flax + 3 tbsp water*
DIRECTIONS:
Mix ground flax seed and water together in a small bowl and set aside.
Sift dry ingredients together twice to ensure a thorough blend.
Wisk wet ingredients and banana together.
Gradually add wet ingredients to dry ingredients. Mix till blended but don't over mix.
Follow the instructions for your waffle maker.
Serve with fruit, Vegan butter and Agave nectar. So Very Yummy.
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