No meat, No wheat

Posts tagged ‘Fast’

Rice Pudding-Comfort Food

rice pudding 4

 

Everyone has comfort foods. Mine are all carbohydrates: pizza, bread, oatmeal, mashed potatoes, mac and cheese, rice pudding. Here is a vegan rice pudding that really is delicious, especially when you eat it warm. Feel free to use almond, flax, oat, cashew, or hemp milk if you prefer any of these to coconut milk. Start with the minimum amount of sweetener and add more if you want your rice pudding sweeter. Enjoy! Betayavon!

Rice Pudding, Ingredients

 

Ingredients

1 cup coconut or almond milk

1-3 T. Honey (could use brown sugar or date spread instead)

1 T. Maple Syrup

1 cup cooked cold rice-white or brown, up to you

1 t. vanilla extract

1/8 t. cinnamon, plus a sprinkling on top

1/4 cup fresh apple, peach, pear, plum, or mango cubes, raisins or craisins, optional                                                          Rice Pudding, creamyRice Pudding

 

rice pudding 4

Supplies

Sauce Pan spoon for stirring

measuring spoons and cups

Instructions

Combine cold rice, vanilla extract, cinnamon, and half a cup of the milk of your choice in a sauce pan over medium heat, and stir to mix everything together. Add the honey and maple syrup, or use brown sugar as an alternate to the honey. If using brown sugar, your rice pudding will be a darker color, but still delicious. Slowly bring to a bubbling boil, and lower the light, stirring continuously as you add the other half cup of the milk. Keep stirring and simmer about 10 minutes. Taste and adjust cinnamon and sweetener you’re using. Add fresh mango, apple, peach, or plum pieces or the dried raisins or craisins. Turn off the light and let the mixture sit. This is when the final thickening will occur. This rice pudding is best served warm, preferably right after making, but if you will store in the fridge, please reheat before serving and sprinkle with cinnamon.

rice pudding 4

 

Roasted Cauliflower

Califlower, roasted

This is the best way to enjoy cauliflower.  We had it first at our friend Dawne’s house for lunch one Shabbat. I never loved cauliflower until then, and she was nice enough to share her recipe with me, and I am, in turn, passing it on to you.  When you find out how easy it is, and then you taste how good it is, you might have the same reaction       I did, and make it all the time. It helps that my husband found beautiful fresh cauliflower that was marked kosher at Costco, and it was half the price of what I had previously paid for something similar in another store.  I hope you will enjoy. Betayavon!

Ingredients

Cauliflower, cut into florets

Olive oil

Any spices you like: suggested- salt, onion powder, garlic powder or minced garlic, turmeric to give it that wonderful brownish gold color

Supplies

Baking pan

Califlower, roasted

Instructions

Cut cauliflower into florets. Coat with oil and any spices you like, such as salt, onion and garlic powder or minced garlic, and turmeric-which will give turn your florets a gorgeous golden brown. Add any other seasoning you can think of that you like. Then roast at 400 until browned. You may want to flip them once or twice, but I don’t.            I like the florets to be thoroughly cooked, but you may prefer them a bit firmer, so cooking time will vary, but at least 10-12 minutes, and then check often, until desired tenderness. Keeps well in the fridge, but doesn’t last long enough in my house to tell you how long it will last. This one doesn’t stick around for long!

 

 

Cranberry Walnut Quinoa Salad

 

 

chickpeas, quinoa, squashCranberry Walnut Quinoa Salad                                                                                                      This recipe,  adapted from The Food Network, is simple to make and delicious.  I’ve paired it here with chick peas and two kinds of winter squash, and the platter looks so appealing, thanks to the new dishes my kids got me for Hanukah.

Quinoa, is an ancient food, and I’ve noticed this gluten free food seems to be appearing in everything, from breakfast bars, pasta, and hot cereal.  Not really a grain although it resembles it, quinoa is actually a seed that is in the spinach and beet family. Very high in protein, it lends itself to doing almost anything with, as it absorbs the flavors or whatever sauce or ingredients you combine it with.  I know people who throw quinoa into soups and into their crock pot creations.

This quinoa salad is one of the dishes I shared at the presentation I gave last week, along with the Moroccan Chick Peas, and it was quite popular. I failed to mention that you should rinse the quinoa first in a fine wire mesh strainer, as it removes the bitterness, and luckily someone in the audience shared that important fact with the group, as it is a step that is best not forgotten. Betayavon! Eat Hearty.

Ingredients

  • 1 cup quinoa
  • 1 cup craisins
  • 1/4 cup chopped walnuts
  • 1/4 cup scallions, sliced thin
  • 1 cup frozen green beans-thawed, and if desired, blanched slightly
  • 1/8 cup veggie broth
  • 1 T olive oil
  • 4 garlic cloves, minced
  • salt and pepper, to taste

Supplies

  • Fine wire mesh strainer
  • Heavy pot and tight fitting lid
  • Medium bowl and lid
  • Measuring cups and spoons
  • Whisk
  • Large spoon for mixing

chickpeas, quinoa, squash

 

Instructions

Rinse quinoa and strain in a fine mesh strainer. In a medium pot, place the quinoa and 2 cups of water and bring to a boil over high heat. Reduce heat to simmer, cover, and cook about 15 minutes, until the water is all absorbed. Remove the lid and let quinoa cool slightly. You will notice white squiggly tails on the top layer of the quinoa, and notice that the grains have begun to separate and get fluffily, like rice and couscous do.

In a medium bowl, combine the cooked quinoa, dired cranberries, walnuts, scallions, and green beans, until they are well mixed. In a small bowl, whisk the veggie broth, olive oil, and garlic, until blended. Pour over the quinoa mixture and toss until well blended. Season with salt and pepper, to taste.  Chill in fridge at least 30 minutes before serving. Wonderful paired with any other vegetables, fruit, or sprinkled on a salad or cooked vegetable dish. Will last in the fridge for several days if container is tightly covered.

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.

Black Bean Sweet Potato Burgers

Black Bean Sweet Potato Burgers

Black Bean Sweet Potato Burgers for Shabbos Dinner

Black Bean Sweet Potato Burgers paired with watermelon, broccoli, and mushrooms.

My daughter was amazed that I hadn’t posted the recipe for this family favorite. We’ve been making and eating these black bean sweet potato burgers for years, so I thought that summer, the season of barbecues, would be a perfect time to share this with you. I paired them with watermelon tonight. I tend to make a big batch and we enjoy them through the week. While I prefer to use dried beans, I have used canned beans with great success. I prefer to bake my sweet potatoes in the oven, but have microwaved them in a pinch. The entire recipe is flexible, it seems, and delicious, easy, fast, and cheap, too. Instead of using the dried ingredients listed below (cornmeal, oat bran, oatmeal, brown rice flour), you can use just oatmeal, if you’d prefer. A very forgiving recipe, I must say.

I hope you will enjoy these as much as we do. Because the recipe below will make a huge batch, halve it if you don’t plan to eat them all week. I’ve found that they’re great hot out of the over or served at room temperature; crumbled on a salad or stuffed inside mushrooms. They work well stuffed inside zucchini that you’ve hollowed out and then bake in the oven.  They’re also great as part of a Shabbos meal, served with string beans and quinoa or with squash and mushrooms as pictured above. They’re wonderful on a gluten free bun, topped with avadaco or cashew sour cream. I love them as a quick snack on the go! Betayavon!

Ingredients

  • 2 cups sweet potatoes, packed into cup
  • 2 cups black beans, cooked, and packed into cup
  • 1/3  cup gluten free oat bran
  • 1/4 cup brown rice flour
  • 1/3 cup cornmeal
  • 1/2 cup gluten free old fashioned rolled oats
  • 3 Tablespoons barbecue sauce (I used Sweet Baby Rays)
  • 1 Teaspoon chipotle chili pepper
  • dash of baking powder and baking soda

Supplies

  • Colander, Pot and lid, if using uncooked beans
  • Baking pan and spatula
  • Parchment paper

Mashing black beans with sweet potatoes and oatsMxing the black bean burgers

Instructions

If using dried beans, wash, sort, soak them overnight, and then boil and simmer until softened, about 2 hours. Allow to cool and then measure into bowl with equal amount of sweet potatoes that have been either baked or nuked and scraped from their skins. Add a dash of baking powder and baking soda, 1 Teaspoon chipotle pepper chili powder, 3 Tablespoons of your favorite barbecue sauce, and then the dried ingredients. As stated above, you can either stick to my formula-using oat bran, corn meal, brown rice flour, and oatmeal, or just use oatmeal or oat bran. It’s up to you. Preheat your oven to 425, line baking sheet with parchment paper, and then form patties from the bean mixture.  Bake in hot oven 30-40 minutes.  Flip after 15 minutes, and allow to cool thoroughly when you remove from the oven.

black bean sweet potato burgers

Aside

Watercress and Braised Tempeh

Watercress and Tempeh

Watercress and Braised Tempeh

I can’t tell you how many times I’ve tried to like watercress. Truthfully, though, I just never cared for the taste. It’s surprising, because I love arugula, radishes, even sauerkraut. I can’t think of too many foods I don’t like!

If I hadn’t read that watercress was a Superfood, I’d never have given it a second chance. But I’m drawn to eating healthy foods, and never tire of looking for ways to enhance, or in this case, disguise the taste in the next soup, smoothie, or stir fry.  But somehow I never could until now.

Tonight I was glancing through one of my favorite old cookbooks, Vegan Planet, and checked to see if there were any interesting ways to cook with watercress, since I’d just picked up a beautiful fresh bag of it.  After successfully adapting that fabulous recipe, I wanted to share this success.

Watercress and Braised Tempeh

Ingredients

16 oz. tempeh

4 Tablespoons of Organic Veggie Broth or water

2 Bunches of Watercress, washed, checked, and tough stems removed

2 Large Garlic Cloves, minced

2 Tablespoons Capers

2 Tablespoons wine

2 Tablespoons Olive Oil

2 Teaspoons Wheat Free Low Sodium Tamari

Salt and Pepper, to taste

Supplies

Wok or large cast iron skillet

Large Spoon for stirring

Colander

Measuring Spoons

Instructions

Wash, check, and remove tough stems from two large bunches of watercress. While that’s draining in the colander, you can move on to the next step.

Heat 1 T. Olive Oil in pan set to med-high heat. Cut the tempeh into  3″ cubes and add to the hot oil. Turn the pieces over, and add the Veggie Broth or water. It it sticks to the pan, add a bit more water. Cooking the  tempeh like this, all by itself, enhances the tempeh’s consistency, making it softer and easier to chew. I always  encourage you to spend the ten minutes it takes for this important step.

Next, add the capers and the wine and simmer, about 3 minutes. Reduce heat to low add another tablespoon of olive oil. Add the minced garlic and the tamari,  stirring until the flavors combine, about 1 minute. Finally, add the watercress and cook, stirring just until it is wilted, which will happen quickly in about 2-3 minutes, depending on the size of your pan. Season with salt and pepper, to taste, if desired.

Transfer the watercress to a platter or dinner plates and top with braised tempeh. Drizzle sauce over the plate and serve hot.

 

 

Split Pea Soup

Split Pea Soup, fully cooked

Split Pea Soup is one of my comfort foods, and I make it often. It requires very few ingredients, is very inexpensive, and is an easy soup to make.  I love it for lunch with just a salad and an apple. It is so thick and hearty, it can be a main course for dinner, but I usually serve it before a meal.  It’s a Shabbos favorite in my house. This easy to make soup can also be made in a crock pot, but I’ll share that recipe another time. If you don’t like an ingredient I’ve listed, just leave it out, and the results will still be good. Betayavon!

Ingredients

1 pound dried green split peas

2 large carrots, chopped

2 ribs celery, chopped

1-2 large parsnips, chopped

Parsnips give a sweet and  distinctive flavor

Parsnips give a sweet and distinctive flavor

1 large onion, chopped

8 cups of water plus two more cups of water, total 10 cups of water or more, if thinner soup preferred

Salt, pepper, to taste, and option of dried or fresh dill, if desired

2 Tablespoons mellow white miso paste, if desired

Supplies

Large bowl

Large pot with lid

Spoon for stirring pot and removing foam on top

Cutting board and knife

Instructions

Empty bag of dried split peas into a large bowl and cover with cold water. The split peas will sink to the bottom of the bowl. Remove any stones or dirt that rise to the top. Visibly inspect the peas and discard any that seem irregular. Pour water out into the sink and refill the bowl, just until the peas are covered. Repeat this step at least three times, until the water that runs out of the bowl into the sink and the peas are completely clean.

split pea soup ingredients in pot

Add cleaned dried peas to chopped veggies

Split Peas, veggies, and water in pot

A great one pot meal

While the split peas sit in the bowl, chop the root vegetables and put into a soup pot. Now take the dried peas and add them to the pot with the vegetables. Add eight cups of water, and bring to a boil. As the soup comes to a boil,  remove any white foam that forms on the top, using a long handled spoon. My mother used to say she had to “shum” the soup, to skim off the white foamy layer which helps removes the gas from the beans.  This is a good technique to use with any beans you cook. Lower light under the pot so the soup simmers. Cover and let the soup simmer, but stir every so often.

After about an hour, the soup is already getting dense;  it is a lot thicker, and will continue to absorb the liquid and thicken as it cooks longer. Add two more cups of water, and let the soup simmer another hour.  If a thinner soup is desired, add another cup of water. Add salt and pepper, to taste, along with dill, and the white mellow tasting delicious miso paste, if desired. Betayavon!

Split peas soup-easy and delicious

Split pea soup-easy and delicious

Tag Cloud