No meat, No wheat

Archive for July, 2015

Strawberry and Rhubarb Cobbler

Strawb Rhub Cobbler, putting it all together

STRAWBERRY RHUBARB COBBLER

I did quite a bit of research into today’s dessert recipe to come up with just the right ingredients and cooking methods. Strawberry rhubarb compote was one of my father’s favorites, and my mother cooked a huge potful for him each summer and froze it in small containers. I was never a fan.

But I was determined to find a way to link these two seasonal pretty red fruits in a way that I would enjoy; something sweet and tangy; and then I became overwhelmed trying out four different versions of strawberry rhubarb fillings with crunch toppings. For various reasons, I couldn’t get it right in my early attempts, but luckily it was still early enough in the season to find the ingredients easily.   The ingredients on the website, Pinch of Yum,  a grain free paleo dessert recipe, were closest to what I like, so that is the recipe I adapted and will share below.

After making several modifications, I still didn’t have the consistency and blend of flavors quite right. My daughters kept asking how I was doing with the rhubarb dessert, and when they’d see it posted, but the great dessert I sought was elusive.   For example, my first attempt yielded a soupy runny fruit filling,  and that wasn’t the consistency I was after.  Adding a little bit of arrowroot thickened the fruit and solved that problem. I’d decided to add orange zest (rind) and orange juice to the fruit filling to make it interesting, instead of lemon as my mom used to, but overdid it with the orange peel, so I’ve scaled back on these amounts. If you love orange zest and juice, you may want to increase the amounts I’ve listed.

I used a cast iron skillet and am still so grateful my sister told me about how wonderful and healthy cast iron is to cook with, both on the stove and in the oven. But I think that next time, and there will definitely be a next time since we really loved this dessert, I will try to make individual portions in small ramekins, and just not cook them as long.  By the way, this recipe works just as well if you use frozen fruit. This recipe will easily serve eight, and you might want to top with vanilla or chocolate coconut ice cream. Betayavon! Enjoy!

              Strawbs and Rhub, diced                                         

INGREDIENTS
For The Filling:
• 2 cups rhubarb, diced
• 3 cups strawberries, diced
• zest from 1/2 orange, finely shredded orange peel
• 1-2 teaspoons orange juice
• 6 Tablespoons honey
• a pinch of salt
• 1½ Tablespoons arrowroot powder* (acts just like cornstarch)

Strawb Rhub, dry ingredients

For the crumbly cobbler topping:
• ½ cup chopped hazlenuts, almonds, walnuts, or pecans (I used hazelnuts since they were already chopped and it was delicious)
• ¾ cups almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey
• 4 Tablespoons coconut oil

Supplies

  • Two large bowls and two spoons to stir with
  • Measuring cups and measuring spoons
  • Cast Iron Skillet
  • Grater for zesting orange
  • Pastry cutter; your hands or two forks will also work

Strawb Rhub fruit with arrowroot

INSTRUCTIONS

Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bow. Sprinkle with the arrowroot powder and mix well. Add the orange zest, orange juice, honey, pinch of salt, and mix well.
Mix the nuts, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands, two forks, or a pastry cutter, until the mixture begins to form crumbs. Grease a cast iron skillet, pyrex or other oven proof casserole, and spoon in the fruit filling.

Strawb Rhub mixture in pan

Crumble the topping evenly over the top. Bake for 30 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving. Top with coconut ice cream, if desired. Strawb Rhub Cobbler, putting it all together

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Veggie Burgers

Chick Pea and Green Pea Veggie Burgers

Green Pea Burgers in Cast Iron Pan.For a vegetarian, I sure am fixated on burgers. Creating them, eating them, inventing new and unusual burgers that are vegan and gluten free.  I like to grill or barbecue extras because they’re easy to reheat and eat, and are wonderful crumbled on salad or inside a potato,  make a complete meal.

It’s really funny, because I never really liked burgers before I was a vegan. Shows how little I liked meat.  After becoming a vegan, I became obsessed about making a burger that was juicy inside, crispy outside, not difficult to make, and tasty. Tasty being key!

My mushroom walnut burgers are the best tasting burgers I ever ate. But then again, I love mushrooms. I’m proud to have invented that recipe, and so happy when I make them. They froze and defrosted well, I should add. That makes it easier to recommend doubling the recipe.

Today, I’m sharing another burger recipe which incorporates seasoning, gluten free breading, green peas (I used frozen green peas that I first thawed), and canned chick peas. I started with a recipe from Martha Stewart’s Living Magazine, and made it gluten free. I kept on tweaking the recipe to get it perfect. They’re not only nutritious and gluten free, but vegan, delicious, not difficult, and the huge batch disappeared quickly. Not as good as the mushroom burgers I love so much, but really really good. Betayavon-Good Appetite!

Veggie Burgers made from Chickpeas and Green Peas

Ingredients

  • 2 c frozen peas, thawed
  • 3 1/2 cups canned chick peas, rinsed and drained
  • 1 small onion, diced
  • 4 T parsley, chopped fine
  • 4 T basil or oregano chopped fine
  • 2 flax eggs (2T ground flax seed meal dissolved in 6 T water. Allow to set in bowl for 15 mins)
  • 1 1/2 cups gluten free breadcrumbs (I used a combination of brown rice flour,oat flour, and cornmeal. Potato flakes would work just as well to keep the mixture light and hold it together, but has added sodium
  • 1/8 cup Cornmeal plus 1/8 cup brown rice flour for lightly coating burgers before sautéing
  • 1/4 cup olive or sunflower oil
  • 2-4 T barbecue sauce or spicy sauce for dipping, depending on if you like things more sweet or spicy, or combine them for your desired result!
  • Gluten free buns, cole slaw, sliced tomatoes and onions, pickles, and lettuce

Supplies

  • Food Processor
  • Spatula
  • Measuring cups and spoons
  • Cast iron pan or baking sheet and parchment paper if baking instead of frying
  • Spatula

Instructions

In Food Processor:
1 medium onion, add 2 cup frozen peas, thawed, 31/2 cup canned chick peas, rinsed and drained. Pulse til combined and pureed. Mixture should be thick. To this, add 2 flax eggs (Sprinkle 2 T. ground flax seed meal into 6 T. water and allow to sit for 10-15 minutes until it appears gelled), the spices, 1/2 cup corn meal, either 1/2 cup mashed potato flakes, or gluten free flour, or 1/2 cup oat flour. Add 1/2 cup brown rice flour. Pulse until everything is thoroughly combined. Mixture will be very thick.

Green Pea Burgers in Food Processor
Form patties by pressing the mixture firmly between your palms. If impossible to get them to stick together, add water a tablespoon at a time, making sure not to add too much water. Sprinkle each burger with corn meal. You can add any seasoning you like to the cornmeal for additional taste: cumin, cayenne, garlic or onion powder, salt, pepper, oregano, etc.

Green Pea Burger MixtureGreen Pea Burger Coating

Heat 2 T. olive oil or coconut oil in a large cast iron pan. You’ll know the pan is hot enough if it sizzles and hisses when you shpritz it with a few droplets of water. Add the firm burgers, and allow them to cook throughly on the first side before attempting to turn them gently with a spatula. These are very dense burgers and not all that moist-as I’m sure you can tell from the list of ingredients, so they will take a while to cook, and you will need to treat them gently.

Green Pea Burgers in Cast Iron Pan.

Flip and finish cooking on the second side. As an alternative, you can cook them in a hot over (400 degrees) on a large baking pan lined with parchment paper, and turn them midway-about 20 minutes-and finish cooking on the second side.

These burgers did not get the kind of crispy crunch I usually crave when I fry something, but were delicious and filling, and I was happy to have made them.
I opted not to add spices to the cornmeal breading, and used spicy barbecue sauce to top them instead.

Great on a gluten free bun topped with anything you like: pesto, barbecue sauce, cole slaw, pickle, salsa, pickles, onion and tomato slices, sprouts, or lettuce leaves.

OVERNIGHT OATS

 

Overnight Oats

My daughter Ilana made this for us on Shavuout. I was kind of surprised that before we went to sleep, she said she was going to make our breakfast. It turns out, it’s really a yummy and very filling breakfast, and it is a totally raw product. I couldn’t image what it would be like, and let me assure you, that it was certainly creamy, filling, delicious, and as I observed with my own eyes: IT REQUIRES VERY LITTLE PREPARATION AND ABSOLUTELY NO COOKING.

If you’re an oatmeal lover like me, and are lucky enough to have access to gluten free oats,  I think you’ll really like this one. I use canned coconut milk, as it’s thick and creamy, and it’s also one of the very few canned items I still purchase.

Overnight Oats with Blueberry and Coconut, serves two

Ingredients

  • 1/3 c gluten free old -fashioned oats, rolled oats, or steel cut oats
    1/3 c almond milk
    1/3 c canned coconut milk
    1/4 c blueberries
    1 T shredded coconut, flax, chia seeds
    Optional Add Ins: cinnamon, maple syrup, brown sugar, agave, stevia, any fruit you want!

Supplies

Large Bowl and spoon for stirring

Measuring cups and spoons

Instructions

Mix everything together in bowl. Let sit in fridge overnight. That’s it. Enjoy. Betayavon!

 

 

 

CURRIED LENTILS

Curried Lentils

CURRIED LENTILS
This is a rich and hearty one pot dish that is a delicious and satisfying main course; a crowd pleasing side dish; great warm or even cold with a salad; even the leftovers are wonderful! The spices give it an interesting flavor, with some minor heat. Feel free to increase the spices for more “heat”. The coconut milk gives this dish a creamy consistency, but you can also puree a cup or two of the mixture for an even smoother consistency, if you want. I sometimes mix green and brown lentils, or use just one of the other. This dish is amazing all by itself, and addictive right out of the pot and just off the spoon! Good food is like that sometimes! After making it once and finding my family loved this one, I find I can double the following recipe, as everyone is happy to eat up the leftovers. I served it to my husband with baby beets, string beans, and butternut squash- as you can see in the photo. I prefer to eat my curried lentils over freshly cooked basmati rice, as you’ll see in the photo below.  Betayavon!

Ingredients

  • Large onion, chopped
  • 4 cloves garlic, peeled and diced
  • 2 t. peeled diced ginger root
  • 3 T. olive oil
  • 1-2 T. curry powder, depending on taste
  • 1/2 t. ground cardamon
  • 1/2 t. ground cinnamon (optional)
  • 1/2 t. dry mustard
  • 1/4 t. cayenne pepper
  • 1/4 t. turmeric
  • 3 cups water
  • 1 1/4 cups dried brown lentils or French lentils, picked over and rinsed throughly
  • 2 medium carrots cut into coins
  • 3/4 cup green peas or corn or both, frozen is fine as long as they’re thawed
  • 1 cup unsweetened coconut milk
  • salt and pepper, according to taste

Supplies

Large cast iron pot with lid

Large spoon for stirring

Measuring cups and spoons

Curried Lentils over Basmati Rice

Creamy Curried Lentils with Basmati Rice

Instructions

Sauté onion, garlic, and ginger in olive oil, allow flavors to blend, about 5 minutes on medium heat. Stir the vegetables, and add the spices, stirring for 1 minute. Add the water, and bring to a simmer. Add lentils, cover, and simmer approximately 30-40 minutes, until lentils are soft. Remove the lid and add the carrots, cover, and cook until the carrots are tender, about 5-10 minutes. Add the peas, coconut milk, salt, and pepper to taste. Uncover the pot and simmer about 10 more minutes, unit all the flavors are combined. Serve hot or warm.

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