No meat, No wheat

Archive for September, 2015

SQUASH LATKES

SQUASH LATKES

squash from our garden, just in time for Rosh Hashanah!

squash latkes from our garden were just in time for  Rosh Hashanah!

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squash from our garden were just in time for Rosh Hashanah!

squash latkes squash latkes with grater

There wasn’t much left in our garden after the deer treated it like a salad bar! Fortunately, they did not touch the butternut and flying saucer squash. My husband created squash latkes- pancakes made from squash- using the flying saucer squash. He came up with a delicious vegan version of the pan patty squash our mothers and bubbies used to make. What a treat!  Just in time for Ilana’s birthday and for Rosh Hashanah! Betayavon! Enjoy!

INGREDIENTS

  • 1/2 CUP COCONUT FLOUR
  • 2 TBS. HEMP SEEDS= 1/4 CUP
  • 2 CUPS SQUASH, GRATED COARSELY
  • 1/4 TSP. SALT
  • GROUND PEPPER, TO TASTE
  • 1/4 CUP FLAX SEED

SUPPLIES

  • LARGE MIXING BOWL AND SPOON
  • MEASURING CUPS AND SPOONS
  • VEGETABLE PEELER
  • GRATER WITH COARSE SETTING
  • OLIVE OIL OR COCONUT OIL TO FRY LATKES
  • CAST IRON PAN, SPATULA
  • PAPER TOWELS TO BLOT EXCESS GREASE

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INSTRUCTIONS

PEEL AND THEN COARSELY GRATE SQUASH IN LARGE MIXING BOWL. ADD SEEDS, SEASONINGS, AND MIX, AND THEN ADD THE COCONUT FLOUR TO HOLD MIXTURE TOGETHER.

FORM INTO PATTIES AND FRY IN HOT OLIVE OR COCONUT OIL IN A CAST IRON PAN. TURN AND BROWN ON OTHER SIDE. BLOT WITH PAPER TOWEL TO REMOVE EXCESS GREASE. GREAT SERVED WARM WITH APPLESAUCE.

squash from our garden, just in time for Rosh Hashanah!

squash from our garden, just in time for Rosh Hashanah!

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Mock Dogs using Carrots-Simply Delicious

Happy 5776!  It’s a new year, and time for Mock Dogs!                         mock dogs on a bun.

It’s always  a fast turn around-when summer ends and cooking for Rosh Hashanah begins. I have always carried on my mother’s tradition of cooking and entertaining at this special time for our New Year. And, although I am a vegan,  I still make the traditional menu for my family that my mother always made: gefilte fish, soup and kneidlach, brisket, meatballs, kugel, kasha and bow ties, and all the rest… right down to the apple cake. My daughter Emily’s amazing challah is always a hit.  I also make a lot of salads, quinoa, vegetables, and foods that I love, and my family and guests do, as well. Then there are the special foods with the special blessings- the challah and apples dipped in honey, the carrots, pomegranates, new fruits, and dates.

Last week, in the midst of all my preparations, I got a sudden craving for hot dogs, of all things. I love the smoky, salty taste of hot dogs, and especially love the way you can cut up small pieces to float on the top of split pea soup, or sit nestled inside a gluten free bun. If I serve my kids split pea soup sans dogs, they’re likely to say, “where are the hot dogs?”

After I’d made these mock dogs, my kids actually thought I was eating a hot dog. They tried them and thought they not only looked like the real thing, but were delicious. Before finding and modifying this recipe on the clean eating veggie girl website, I had already tried several different commercially prepared tofu fake hot dogs. They certainly have that fake pink color, fit inside a gluten free roll, or float nicely on top of my homemade split pea soup, but they just didn’t have any pizazz. Don’t you think carrot hot dogs sound amazing? Wait til you try them!  Now, I have the perfect mock dog, and I loved eating them during Rosh Hashanah. This recipe is very easy to make. The trick is in the marinade, and the longer they marinate, the better. Betayavon! Enjoy these veggie mock dogs!
Ingredients
8 large carrots, peeled, with the ends cut off (I cut mine to the size of the hot dog bun, but it’s not necessary
1/4-1/2 cup wheat free Tamari sauce
1/2 cup water
2 TB seasoned rice vinegar
2 TB sesame oil
1 TB apple cider vinegar
dash liquid smoke
2 cloves garlic, minced
1/8 “ piece minced ginger root
dash of onion powder
olive oil cooking spray
Split pea soup (I posted a great recipe for this previously), or gluten free hot dog buns and toppings

mock dogs look like real hot dogs

Supplies

measuring cups and spoons

Pot and lid

Large rectangular glass or tupperware with tight fitting lid

Cast iron pan and spatula

Instructions
Boil carrots for approximately 5 to 8 minutes, depending on how thick or thin your carrots are- just until you can pierce the thickest part with a fork. Don’t overcook, or the carrot dogs will be mushy. Drain the carrots and immediately run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the Tamari, water, vinegars, sesame oil, liquid smoke, garlic, ginger, and onion powder. Combine the carrots and the marinade in an air-tight container.  Shake gently until the carrots are coated with the marinade.  Place the carrots in the refrigerator for at least 24 hours. To cook the carrots, spray a medium skillet with olive oil cooking spray.  Turn the heat to medium and place the carrots and about 1/2 cup of the marinade into the skillet.  Heat the carrots for approximately 8 to 10 minutes, or until warm.                 mock dogs browning

mock dogs in skillet.
Serve your carrot “hot dogs” in a bun and top them with your favorite hot dog toppings.The carrots absorb some of the marinade, and you’ll be adding more when you cook them, which gives them a nice browned look. You’ll be surprised just how much they actually resemble hot dogs! Serve your mock dogs-  carrot “hot dogs”, either cut up in small pieces in split pea soup, or inside a bun (gluten free for me), and top them with condiments you like, such as mustard, sauerkraut, and pickles.

mock dogs and sp soup

Enchiladas that are vegan, gluten free, and delicious

Black Bean Butternut Squash Enchiladas 

Enchiladas with smoky tomato sauce

These corn enchiladas are stuffed with butternut squash and black beans and smothered in creamy smoky tomato sauce.                                                                                                             As summer began, my friend Lisa raved about some enchiladas she’d made. I’d never made enchiladas before, and was curious so I asked for her recipe. I know I will make these again.             In fact, they were so delicious that I’ll make them for Shabbos next time. Once you assemble all your ingredients, the actual time it takes to combine and make this recipe goes quickly. When you read this recipe, I think it sounds more complicated that it really is. As I said, I’d never made or eaten enchiladas before, and they came out great. I would really encourage you to try this one, because I was really happy with the outcome.

I was planning to use sweet potatoes and black beans as my filling.  I happen to love that combination. Then I discovered I had no sweet potatoes, so I decided to substitute butternut squash cubes, instead. Since I had some in my freezer, and was using a can of drained black beans,  my work was greatly reduced. No peeling, chopping, or baking. But you could also use dried beans and fresh butternut squash, if you want. I really loved the smoky tomato sauce with the hint of chipotle pepper. Just the right heat for me.  Betayavon! Enjoy!

VEGAN GLUTEN FREE ENCHILADAS – thank you Lisa Kritz!

Ingredients

Enchiladas Ingredients

         Enchilada Ingredients

  • 2 1/2 cups cubed butternut squash, can be fresh or frozen
  • I 15.5-ounce can black beans, drained and rinsed, or two cups of dried black beans that were sorted, soaked, and cooked until soft, about two and a half hours
  • 2 tablespoons olive oil
  •  2 tablespoon lime juice, separated
  • Salt and pepper, to taste
  • 12 corn tortillas
  • One 14.5-ounce box Pomi crushed tomatoes
  • 1/8 cup olive oil
  • 1-2 teaspoon ground smoked chipotle pepper, depending on the heat you like
  • 1 tablespoon honey, stevia, agave, or coconut sugar, as you prefer
  • 2 tablespoons water
  • I cup cashews plus one tablespoon tamari sauce or liquid coconut aminos

Supplies

  • Pot with lid
  • Strainer
  • Glass Mixing Bowl and wooden spoon
  • Food Processor
  • Cookie Sheet
  • 9″ X 13″ Baking Pan
  • Measuring Spoons and Cups

Instructions 

Mash butternut squash with black beans

Mash butternut squash with black beans

Preheat the oven to 350°F.  Cover the squash with water and bring to a boil. Then lower the light and simmer about 5 minutes. Drain the squash and return to the pot. Add the beans, oil, and 1 Tablespoon of lime juice. Mash until just a little chunky, then season with salt and pepper. Set the bean mixture aside.

Spread the corn tortillas out on a cookie sheet and heat in the oven until warm, about 2-3 minutes. Be careful they don’t get toasty and crisp, or they will crack when you try to roll them. Set aside, leaving the oven on.
Now it’s time to make the creamy smoky tomato sauce. Combine the tomatoes, oil, chipotle powder, honey, water, and the remaining Tablespoon of lime juice. Add salt and pepper.

Cashews and tamari in food processor makes tomato sauce creamy

Cashews and tamari in food processor makes tomato sauce creamy

Place cashews and tamari or liquid coconut aminos in food processor until it looks like the consistency of hummus. If it’s too thick, add water, a teaspoon at a time until it gets creamy. Combine with the tomato sauce, and you will have a nice creamy tomato sauce. The sauce is amazing, and would be good on gluten free pasta or anything with red sauce.

Filling the Enchiladas

         Filling the Enchiladas

Lightly cover the bottom of a 13 x 9-inch baking dish with some of the tomato sauce. Dip each toasted tortilla in the tomato sauce, then spoon the bean mixture down the center and roll up. If the tortillas did get a bit crisp or crack, just dip them in a bit of sauce to soften them up and make them easy to roll. Arrange the filled tortillas in the baking dish seam-side down, cover with the remaining tomato sauce. Bake 30 minutes, or until the enchiladas are heated through. Serve warm.

These Enchiladas are delicious

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