No meat, No wheat

Posts tagged ‘Addictive!’

Irish Soda Bread

Irish soda bread

Gluten Free Vegan Irish Soda Bread

I adapted this delicious gluten free recipe from elanaspantry.com, one of my favorite websites.  Emily suggested substituting 1/2 cup of unsweetened applesauce for the two large eggs the recipe called for, and that worked perfectly to make the recipe vegan. It baked up yummy, and the addition of the raisins made this quick bread sweet; while the caraway seed made it savory. Ummm, such a wonderful combination! Betayavon! Enjoy!

Ingredients

  • 2  3/4 cups blanched almond flour (not almond meal)
  • 1/4 teaspoon sea salt
  • 1  1/2 teaspoon baking soda
  • 1/2 cup raisins
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • pinch of caraway seeds, if desired
  • no stick spray

 

Irish soda bread

Easy to make Irish Soda Bread

Supplies

  • large bowl, spoon for mixing
  • small bowl
  • measuring spoons and cups
  • parchment paper
  • 8″ round or square baking pan
  • serrated knife

Instructions

  1. Preheat oven 350 degrees.
  2. In a large bowl combine almond flour, salt, baking soda, and raisins.
  3.  In a small bowl combine applesauce, honey, and apple cider vinegar.
  4. Mix wet ingredients into dry.
  5. Place dough on parchment paper that was first sprayed with no stick spray.
  6. Form into a large, flat circle or square (depending on the shape of the pan you will cook soda bread in), about 8″ across. Transfer into your sprayed baking pan, and with wet hands, pat down and quickly smooth out.
  7. Use the serrated knife to score top of dough about 1/2″ deep in the shape of a plus sign.
  8. Sprinkle with caraway seeds, if desired.
  9. Bake at 350 for 20 minutes, then turn off oven and leave the bread in the oven for another 15 minutes. Remove from the oven and cool for an hour.
  10. Makes 8 Servings

 

Irish soda bread batter

Batter for Irish Soda Bread

irish soda bread baked

Gluten Free Vegan Irish Soda Bread

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Kale Chips

We’re back with a recipe for yummy and easy kale chips. This recipe comes from our guest blogger, Ilana. Welcome Ilana!!!!

Hello Kosher Vegan fans! Today’s recipe features one of my absolute favorite greens – KALE! Kale yeah!

kale infographic

You might see kale popping up in healthy recipes and wonder how to use it. It is wonderful to eat sautéed, steamed, and even raw, but today we are talking about my favorite way to eat it – in chip form. There are different types of kale (as seen in the picture), but I prefer to use lacinato aka dino kale for my salads and chips, but curly leaf kale is usually what I find in my grocery store. Farmers markets and other stores can provide a variety of kale. I even saw some beautiful red kale at Produce Junction!

“Okay, okay, I get it, you really love kale,” you’re thinking. But WHY should I eat kale?

kale health benefits

So now that I’ve piqued your kale interest, it’s time to get cooking!

Kale, and other cruciferous veggies, should be checked for bugs. The Kosher Vegan has your back and here are the steps to checking your kale:

  1. Wash produce well
  2. Prepare a basin with water and non-bleach and non-toxic dishwasher detergent solution. The water should feel slippery.
  3. Agitate the produce in the solution for 15 seconds.
  4. Remove the produce from the basin and shake off excess water over the basin.
  5. Pour water through the thrip cloth.
  6. Check the thrip cloth over a light box for any insects.
  7. If insects are found, repeat steps 1-6. This can be done up to 3 times.
  8. If insects are still found on the third try, the produce should not be used.

Note: If one does not have a thrip cloth, the water may be checked for infestation by placing a white basin over a light box.

Information from: http://www.star-k.org/checking

Once your kale is cleaned, NOW it’s time to get cooking.

Materials needed:

  • KALE
  • Olive oil
  • Sea salt
  • Cutting board
  • Paring knife
  • Large bowl
  • Baking sheets (preferably with parchment paper)

Cooking instructions:

  1. Let’s get started! When I prep my kale, I lay each leaf out on a cutting board and cut along the stem with a paring knife one at a time. (But don’t throw those stems away just yet!)
  2. Rip them up! Once the kale is “de-ribbed,” I rip the leaves into bite size pieces and place them into a large bowl.
  3. Massage time! I rub a bit of olive oil on to my leaves (I don’t know exact measurements, but just enough to coat all the pieces) and massage the olive oil into the kale. This helps break down the fibers in the leaves, making it easier to digest. (This is also how I prep my kale to eat raw in a salad.)
  4. Let the kale and olive oil work their magic for about 10 minutes. During this time, I preheat the oven to 350 degrees and start to gather up my baking sheets.
  5. Time to assemble your chips! On a parchment paper covered baking sheet, lay out your kale pieces individually, making sure that they aren’t overlapping or piled up.
  6. Spice them up! Once all the chips are assembled, I sprinkle them with a bit of sea salt for added taste.
  7. Bake them up! Place your kale in the oven and bake for 10-15 minutes.
  8. Eagerly wait and don’t burn your fingers when you take them out of the oven and immediately start eating the yummiest crunchiest healthy snack.

IMG_5315

*BONUS RECIPE!* Roast your kale stems! The wonderful thing about cooking with veggies is that there really doesn’t need to be much waste. As we were munching on our kale chips, I coated the kale stems in olive oil, sprinkled with salt, and placed into a 350 degree oven for 15-20 minutes. The finished product was incredibly tasty! The inside of the stem was subtly sweet, which was a great flavor contrast with the crunchy, salty, roasted outside.

IMG_5317

Hope you enjoy this yummy spring inspired treat as much as we do!

Shabbat Shalom!
peace and love, ilana

Tempeh Cacciatore

 

tempeh-cacciatore-plated

Tempeh simmered with the traditional taste of cacciatore is delicious.                                                                 Lots of fresh orange peppers, garlic, and onions make this new creation yummy. Betayavon!

Ingredients

  • tempeh-cacciatore-ingredients2 pkgs. tempeh
  • 1 cup veggie broth
  • 4 peppers, quartered
  • 2 large onions, quartered
  • 6 cloves garlic- or as much as you want
  • 3 T. olive oil
  • several sprinkles of turmeric
  • salt and pepper to taste
  • 1/8 cup vinegar
  • 2 T. oregano
  • 3 bay leaves
  • 5 drops liquid stevia
  • 28 oz. can crushed tomatoes

Supplies

  • Heavy pot, slotted spoon                             tempehcacciatore
  • Separate skillet for soaking and sautéing tempeh
  • cutting board and knives
  • measuring cups and spoons

Instructions

In heavy pot, with burner on high, heat 2T. olive oil, add onions, salt, peppers, and garlic, and turmeric. Saute until onions and peppers are soft, stirring often. Meanwhile, half each pkg of tempeh and place in pot or pan with veggie broth, with broth coming half way up pot so that the tempeh is immersed halfway in the liquid. Bring to a boil and lower heat so that the tempeh just simmers for 10 minutes; turn tempeh over and simmer another 10 mins. You can replace broth as it evaporates or cover the pan.Now spill off the veggie broth, rinse and dry the pan and now it’s time to heat the remaining 1 T. olive oil. Cut your tempeh into cubes and add when the oil is hot. Cook and flip so that both sides get coated in the oil. The tempeh will be golden because of the broth it simmered in.

tempeh-for-cacciatore

Combine tempeh cubes with the soft sautéed veggies and add crushed tomatoes, oregano, bay leaves, vinegar, salt, pepper, and liquid stevia drops. Stir and allow the flavors to blend by cooking on a very low light for 25 minutes. Do not add the lid so that the sauce thickens. Remove bay leaves before serving.

tempeh-cacciatore

Pesto, two ways

Pesto, two ways

Pesto. I can eat it off the spoon. I can eat pesto on anything. Well, not oatmeal, of course, but you get my drift. It’s kind of like hummus, in that regard. In the photo above, the cilantro pesto is on the right. It’s much lighter in color than it’s cousin opposite: basil pesto. Ah, pesto. Speaking of pesto, what would I do without my food processor? Probably have to forgo the pesto, I guess.

In my mind, the garlic is critical to the flavor of your pesto, and you also need some nice walnuts or almonds. I know I’m a renegade, but I don’t bother with pine nuts anymore. Add a bit of salt and voila. I prefer to add almonds to cilantro pesto and walnuts to basil pesto, but it doesn’t really matter, and both work. In fact, in a blind taste taste, ok, now I’m blabbering…. So this doesn’t require many ingredients, and I tend to make enough to last in my refrigerator a week or two. The only time consuming part comes from thoroughly washing, examining, and checking all of the greens in your sink before using. It takes up a lot of time. Luckily it’s worth it, and I just make a lot at once. Pesto is delicious, and hard to screw up.

A few years ago, my friend Josephine, an avid gardner, shared with me fresh basil from her garden. I began experimenting, adding basil to every salad, soup, and entree. Later that same summer, my sister made me gluten free brown rice pasta with pesto, which has become one of my favorite comfort foods (along with mashed taters and oatmeal, in case you’re wondering). I also love to smear pesto on toasted brown rice tortillas, add a bit of spinach and sliced tomatoes for a fast and fantastic gluten free pizza.

Ingredients

  • Huge bunch of basil or cilantro
  • 4-5 Garlic cloves
  • 1/2 Cup almonds or walnuts                                             Pesto Prep
  • Olive oil, about 1/2 cup
  • Salt, to taste

Supplies

  • Colander
  • Food processor                                                                      Pizza with pesto
  • Spatula
  • Measuring cups and spoon

Instructions

In the bowl of your food processor with the bottom “S” blade in place, add 4-5 cloves of garlic and pulse. Add the nuts, and while they are getting crushed and crunched, feed the cilantro or basil, and pour the olive oil through the lid into the bowl of your food processor. Sometimes the pesto looks too watery, and you should know it will firm up in the refrigerator. Chill and serve with everything. Some of my favorites: gluten free pasta, raw veggies, raw apple slices, spread on crisply toasted brown rice tortillas to make pizza, on rice or quinoa, inside a baked potato, spread on the amazing life changing whole grain delicious gluten free bread I posted last week.   Betayavon!

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