Veggie Burgers with No SOY!

Veggie Burgers

Ingredients:
1 can black beans
1/3 cup onion (coarsely chopped)
1 garlic clove (minced)
1 egg (I used http://www.ener-g.com/egg-replacer.html)
2 Tbs BBQ sauce 

(I used 1 Tbs ketchup, 1/2 molasses 1/2 tomato paste because most BBQ sauces are too spicy for the kids)
1 tbsp Worcestershire sauce
1 tsp canola oil
1/2 tsp salt
1/2 tsp pepper (freshly ground)
1/3 cup gf flour
1/2 cup gf breadcrumbs (I used leftover crust from Udi's)
1/4 cup nutritional yeast
6 Udi's buns (rolls)

Preparation Steps:
Drain and rinse beans with cold water.
Drain again and pat dry with paper towels.
Add beans, onions, garlic, egg substitute, barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor or blender
Pulse until beans are the size of peas.
Place pulsed mixture into a large bowl.
Add flour and stir until evenly mixed.
Add bread crumbs and mix well.
Add nutritional yeast and mix well, it will be thick and sticky
Divide mixture into six portions.
Flour your hands and shape into 1/2-inch thick burgers

The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
I used my grill pan and cooked them over med-high heat about 3-4 minutes each side

(Oil your grill and preheat grill to medium-high. Place burgers on grill. Barbecue with lid down until hot, turning once, for 8 to 10 minutes.)

Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
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They were kid and husband tested. Eric came in the kitchen and asked what I was making and was skeptical, since I have flopped too many times with veggie burger. However, he gave me the thumbs up to make them again. I plan on making a large batch, stack them layered with wax paper and freezing them.
I am so excited
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The original recipe
http://www.yummly.com/recipe/Easy-Veggie-Burgers-Recipezaar?utm_source=sendgrid&utm_medium=email&utm_campaign=website

Cool Nutty Noodles

Oh how I love new recipes and making old ones better. I was in a bit of a rut with new recipe ideas. I have been over at Happy Herbivore for some inspiration. I am sometimes a little nervous about certain ingredients but her recipe of Cool Noodles added a new twist to my Nutty noodles!


*inspired by Happy Herbivore and my Nutty noodle recipe
16 oz corn spaghetti
3/4-1c peanut butter or sunflower butter (I tried almond butter and it was ok but not great)
1/4 c rice milk
2-3 Tb gf soy sauce or Bragg's amino acid
2 limes juiced
1/2 english cucumber peeled, julienne cut 2" long
handful of Trader Joe's shredded carrots
2 green onions julienne cut
handful of cilantro coarsely chopped
red pepper flakes (optional)

Cook pasta accordingly to directions, drain and set aside.
In small saute pan, whisk peanut butter, milk, and soy sauce over med/low heat, until creamy.
In a large bowl toss noodles, sauce and lime juice together. Make sure to coat the noodles. (This ensures them to not dry out in the refridgerator) Toss in carrots, cucumber and green onions.
Garnish with cilantro and little red pepper flakes if you like a little heat!

This recipe is great warm or cold
Enjoy!

Butternut Squash Soup

I have wanted to try making this soup for a while now. 

The restaurant I used to work at had a butternut squash bisque and I loved it.

(Of course it had tons of cream and a bacon wrapped sea scallop, oh well.)

I knew I could make a soup comparable to the restaurants and way more healthy too.

Success!

I was so excited, it tastes just like the bisque that I remember minus all the bad stuff.

Butternut Squash Soup
2 Tb Earth best butter
2 large butternut squash
2 medium onions
1 shallot
water
salt and pepper
1/2 tsp nutmeg
1/2 c cashews

Directions:
In a large stockpot  melt butter and add onions and shallots. Cook over medium heat for 2-3 minutes.
Add butternut squash and cook over low for about 30-40 minutes, stirring frequently. Cover with water and bring to a boil. Add nutmeg and dash of salt and pepper. Let simmer for 20 minutes until squash soften. Remove from heat and blend in Vitamix or blender, reserve about one cup of broth. The second batch add cashews and blend until smooth. Pour all mixtures in the stockpot and season with s & p to taste. If too thick add reserved water.

Serve with dinner rolls or corn tortillas. Perfect on a chilly day or night.
I made this for lunch and Eric walked in and said it smelled like Thanksgiving! I agree!

Enjoy

Pumpkin Raisin Cookies

I subscribe to way to many other blogs in my Google reader and my email. Every once in a while a real gem comes through and today I hit the jackpot! Kitchen Stewardship always has great posts about healthy food and healthy living and today was no different. She wrote about pumpkin cookies. Now I am not a huge pumpkin fan. I think since my brother's favorite dessert was pumpkin pie and for his birthday (Christmas Eve) we would always have pumpkin pie instead of cake, I guess I just got burnt out on all the extra pumpkin pie and such. Don't get me wrong I love the pumpkin ravioli's from my last job but because they were savory not sweet. Something about the texture or maybe too much spice or something I just turned me off. But I know the kids like pumpkin and so after it finally getting a little cold here on the Central Coast, around 75 degrees, I thought I would actually turn on my big oven for the first time since February.
I made banana bread muffins and these little beauties

Yummy yum is all I can say but my mouth is full with one so I probably should not say anything. :)
Anyways here is how I made them

Gluten Free Pumpkin Cookies
2 cups Earth Balance Butter
1 1/2 c turbinado sugar
16 oz. can pumpkin
2 Tb Cornstarch and 4 Tb warm water mixture (2 eggs substitute)
2 tsp vanilla
4 cups Gluten free flour mix
1 1/2 tsp Xanthan gum
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
2 cups raisins

Directions:
Cream butter and sugar. Add pumpkin, cornstarch mixture and vanilla. Sift together dry ingredients except raisins. Add to pumpkin mixture; mix well and fold in raisins.

On a greased baking sheet drop teaspoonfuls about two inches apart. Bake at 350 degrees for about 15-20 minutes.

*I initially baked them for 12-15 minutes but mine were not done all the way. So I adjusted to 15-20 minutes. I like them a little crispy on the bottom. Fool around with the time and find texture you like.
Enjoy!




Thank you Kitchen Stewardship again for such a great recipe!

Amazing Vegan Mac n Cheese

I love mac n cheese and who doesn't!?! When we first went off cow dairy products I made my mac n cheese with goat cheese but since we are off animal products I have stopped making it for some time. We went to Trader Joe's they had their pumpkin puree out in front and it reminded me of yummy mac n cheese. I bought some and made it last night. I used nutritional yeast instead of Parmesan cheese and it was so good! The family gobbled it up with fresh green beans.
Here is the recipe:

Vegan Mac n Cheese

Ingredients:
Bag of Trader Joe's Penne Rice Noodles cooked according to package
3/4 can of pumpkin puree
3 Tb nutritional yeast
~1/2 c rice milk
1 Tb earth balance butter
Mary-Ann's seasoning salt or pinch of nutmeg and salt & pepper

Cook noodles according to package (for rice noodles I usually cook them 9-10 minutes but not more since they will fall apart). Drain, lightly rinse and return to pan. Add the pumpkin immediately. Then add nutritional yeast, rice milk and butter. Mix until blended well and add salt to taste. You might need to keep warm over low heat in order to mix well if noodles cooled down too much.

Serve immediately with a yummy green vegetable like broccoli or green beans.
Enjoy

School and Morning Snack-Banana Bread Muffins

Well I guess I have been busy since it has been since August for a post....opps! I have been very busy but loving every minute of it. Kira has started school at home and loves it. We started Zoo Phonics in the summer when my sister brought it over from NZ. The kids love it and I highly recommend it to anyone looking for a phonics program. It is fun and interactive for the kids, while teaching them (and me) phonics. I did not learn phonics as a kid, so it is interesting for me to learn the process. We started to read a couple little easy reading books, cat on the mat etc. Then she wanted to read more. So we read the first two pages of "The Fire Cat". She did great and loved every minute of it. She is getting some sight words and wants to learn more. I love seeing her excitement and do not want to drown it out with constant lessons and pounding it into her brain. But rather take our time and let her lead the way with the speed of learning. As long as she wants to keep reading in a session, we will.
I guess I am doing a mixture of traditional schooling but with a small part of unschooling in it too. The whole unschooling idea intrigues me. I love the idea of them studying what their interests are and as a parent you can lead the learning by certain books. I read this one blog on how the mom would put out a book on insects on the kitchen table in the morning and then the kids would go through it and it would produce the appetite for more. The kids would go outside with jars, shovels and magnifying glasses then have a day full of learning all untraditional. Anyways, I want to incorporate that type of freedom in teaching Kira and Enzo and encourage their interests to come out!

I have been baking more now that is is a little cooler...not that it ever really got hot this summer. There were a few days here and there but nothing crazy. I just realized that I do love to bake and I know why now. When I have something baking and the kids smell it and I overhear them talk to one another about it in wonder, it is so cute. In example, I was baking banana bread for our neighbor and Enzo and Kira are coloring in the living room. Enzo turns to Kira and says "Kira, do you smell that?" She replies "Yes, what do you think it is?" He replies "Something yummy!" Then they came to me and asked when it was ready and when could they eat it! It was so great that their senses were heightened and it peaked their interest! So cute! So I guess I am a baker after all.

This recipe is great, easy and quick. For some reason I thought banana bread was more labor intense than this. It is also vegan which is great, but full of flavor! I have tweaked the recipe a bit, it originally had one cup of sugar and it only needs 1/4 cup because the bananas are so ripe and sweet. I want to mess around more with it but for now this recipe is great!


Gluten Free Banana Bread Muffins
3 ripe bananas
1/4 c oil
1/4 c cane sugar
2 c GF flour
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 c chopped walnuts

Mash bananas and mix well with oil and sugar.
In a separate bowl sift flour, xanthan gum, salt, and baking soda.
Mix banana mixture and flour mixture.
Fold in walnuts
Using 1/4 c fill muffin tins about 3/4 full.
Yields 12 muffins

Bake at 360 degrees for about 20 minutes.
I bake them in my toaster oven for about 16-18 minutes.
My oven heats up the whole house and I not ready for that kind of heat :)

Kira does not like walnuts but Enzo does. So I split the mixture and only use 1/2 c walnuts in Enzo's and top the muffins with walnuts so I know which one is which. It just takes a second to do and then I do not have her picking apart the muffins :)

Enjoy!

Veggie Enchiladas

I made sweet potato and black bean enchiladas last week and thought I would try another recipe.

I used zucchini, carrots, red potatoes, black beans and onions.

Obviously, if you use sour cream these are not Casein free or vegan but you can use a sour cream substitute.

Veggie Enchiladas

Corn tortillas

2 carrots-sliced as big as potatoes

1 large zucchini sliced

1/2 med onion- cubed

5-6 red potatoes- large cubes

1 tsp Cumin

salt and pepper

1 cup cooked black beans

enchiladas sauce and/or

sour cream sauce- 1 part water 2 parts sour cream mixed

Directions

Bring potatoes and carrots to boil until fork tender about 5-10minutes depending on size of chunks. Meanwhile saute onions and zucchini with salt and pepper until tender. In a blender puree potatoes, carrots, zucchini, onion and black beans. Season with cumin. Warm corn tortillas on a skillet. There are two ways of doing enchiladas.

First is the prep before if you are not eating right away: in a baking pan pour enchiladas sauce or sour cream sauce and place warm corn tortillas in sauce covering on both sides one at a time. Once tortilla is saturated, spoon on about 2 Tb of potato mixture. Roll up and arrange neatly in pan. Cover with remaining sauce and cover with foil and bake at 350 for 15-20 minutes.

Second prep is for immediate enjoyment. Your potato mixture is hot and tortillas are warm so you will need to warm up your enchiladas sauce or sour cream sauce. On a large plate assemble the tortillas with the filling. Pour the sauce on top and serve.

You can add black olives, green onions, cheese or even jalpenos to top of the enchiladas.

The kids ate these up and Eric even said these tasted like a meat filling. I think the cumin is the trick. You could use any taco seasoning too.

Enjoy!

You get veggies in there and the kids have no idea, I love it!

**If you want an easier recipe use two large sweet potatoes cubed instead of the red potatoes and carrots**

Summer Recipe Week! Strawberry Shortcake

Super simple recipe and turned out so good! My girlfriend made them and they looked so good. She found the recipe here. I changed it up a bit. With the potluck we did have whipped cream on our desserts as a little treat, so as pictured it is NOT vegan but my recipe without whipped cream IS vegan.

Gluten Free Shortcake

Ingredients:
1/2 c vegan butter
1 c powder sugar
4 egg substitute: I used Ener-G Egg Substitute
1 tsp vanilla
1 c cornstarch or potatoe starch is you have a corn allergy
1 1/4 tsp baking powder

Directions

Preheat oven to 375 degrees. Grease a 12-muffin pan or use cupcake liners
In a large bowl cream butter and sugar, using electric mixer/kitchen aid.
Add the egg substitute and vanilla. Beat until light and fluffy.
In a small bowl mix the cornstarch and baking powder together and add SLOWLY to the creamed mixture.
Mix until well blended. Fill the greased muffin tins half full.
Bake for 15 minutes. (Test with a toothpick, after 15 minutes, even if the top looks shiny).
Remove from the pan while still warm.
Serve topped with strawberries, and whipped cream.

Enjoy!
 

We did!
 

Summer Recipe Week! Potato Salad

 Potato Salad
Yield: 6 - 8 servings
Ingredients
2 pounds potatoes, peeled and diced (about 5 cups)
1/2 cup Vegannaise
~1/4 cup ketchup
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
Directions:
Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat.
Cook 13 to 15 minutes or until potatoes are tender. Drain. In a large bowl combine potatoes and onions. Toss to coat with Vegannaise thoroughly. Add ketchup until a light red almost pink color. Add salt and pepper.
This recipe is simple and easy and tasty.

This weekend we are having a BBQ/Potluck for my sister and her family. I am going to make this and the Baked Beans too. I will post pictures. I am a bit behind on pictures and sewing trying to get used to my work schedule and duties at home. I will say that it has been good having company over and since it has kept me accountable to keep the house clean! :)

I have been picking up more shifts at work and I am still trying to get used to my late nights. Needless to say my early mornings have not been happening like I would like. I still have my quiet time but it is happening around 6:30. Thankfully the kids are sleeping in more and do not get up until 7:30-7:45. I usually get home around 10:30 or 11:00. It usually takes me a good 20-30 minutes to wind down from work. I like to lay down on the sofa with the pillows stacked three high and put my feet up in order for my legs to relax.

Summer Recipe Week! Lettuce Wraps and Sauces

I wish I had a deliscous picture for you to salivate over but I did not get pictures at the party.
Wah wah wah waaah

But I have the wonderful recipes!

Lettuce Wraps

Ingredients:
1 head of romaine, rinsed and dried whole leaf
1 red bell pepper finely diced
1 cucumber, peeled and finely diced
2 celery stalks finely diced
1-2 avocado mashed
Directions:
Take a lettuce leaf spoon on avocado, veggies and one, two or all three sauces. Roll up like a taco and enjoy, have napkins on hand.

Sauces

Red Bell Pepper Sauce

Ingredients:
2 red bell peppers
juice from a lemon
About 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:
In a saute pan roast the bell peppers whole until skins are blackened. Cut into strips and place in a blender. Add salts, lemon juice and start blender on low and move to medium. Slowly drizzle olive oil while blending. Obtain a nice blended sauce not too thin.

Cilantro Serrano Sauce

Ingredients:

1 bunch of cilantro rinsed
1 red bell pepper chopped and seeded
2-4 serrano peppers- depends on how hot you want it.
(You can always seed the peppers or use jalapeno peppers and it won't be as spicy)
juice of a lemon
Mary-Ann's Herb Salt
Mary-Ann's Seasoning salt
about 2 Tb Olive oil

Directions:
In a blender place cilantro, lemon juice, red bell pepper, serrano peppers and salts.
Slowly bring the blender from low to medium. Add olive oil until a nice smooth creamy sauce.


Hummus

Ingredients:
2 cans of organic garbanzo beans not drained
juice of a lemon
1/2 cup of tahini
about 2 Tb olive oil
Mary-Ann's Garlic Salt
Mary-Ann's Seasoning Salt

Directions:

In order in a blender add garbonzo beans with water, lemon, salts, and then tahini. Slowly bring to medium speed and slowly drizzle olive oil. This will make a thinner sauce than most hummus. If you like a thicker hummus add only one can with water.


Add these sauces to salad, baked potatoes instead of sour cream, or as a dip for veggies.
I love these sauces and there is something for everyone!

Enjoy

Summer Recipe Week! Veggie Burger Recipe Updated

Since today is the "Official" First day of Summer I thought I would kick off this week with some new, easy, healthy recipes for a your summer BBQ's and picnics!

Monday: Better Veggie Burger

Tuesday: Lettuce Wraps and sauces

Wednesday: Potato Salad

Thursday: Pasta Salad/Baked Beans-I have not decided which one

Friday: Gluten Free Strawberry Shortcake 

*Change in schedule, my recipe needs tweeking* 6/24

Today we will revisit the veggie burger for a new and improved recipe 

New and Improved Veggie Burger

Ingredients
1 package of extra firm/firm tofu
1 medium onion sliced
1 basket of mushrooms sliced
1 cup cooked quinoa
1 cup rice flour
1 Tb yeast
1 Tb Braggs Amino Acid
1 Tb Mary-Ann's Herb Salt
dash of Mary-Ann's Seasoning Salt- if you don't have this use salt and pepper with dash of nutmeg
Directions:
Preheat oven 450-500 degrees.
In a grill pan or saute pan cook onions and mushrooms with dash of Seasoning Salt. Cook until soft and browned. In the blender add tofu, onions and mushrooms. Blend but do not puree. You do not want big chunks. In a medium mixing bowl add tofu/mushroom/onion mixture with quinoa, Braggs, yeast, Herb Salt. Mix well. Then add rice flour until mixture is holding together well, about 1 cup. Line a baking sheet with parchment paper. Scoop out patties with 1/3 measuring cup and flatten into a patty. Bake for about 15 minutes on each side. We personally like them a little more done, a nice golden brown color on both sides.
Makes about 10-15 patties depending on how big you make them. My kids will easily eat three to four each.
So if you have any left over they will keep good in the fridge and are perfect for lunch the next day.

I usually serve them with grilled onions, fresh arugula, ketchup and if I have it Veganaise. We love Veganaise and often dip our fries in it too.....so yummy. It is a little on the expensive side so I do not buy it often.
Enjoy!

Stick around for all of the great new recipes!

Broiled Polenta and Mushroom Ragout

 I am always searching google for frugal vegatarian meals and this one popped up the other day. I love polenta and I love mushrooms, so I had to try it and I am so glad I did. I am adding this to my menu plan queue. Enzo ate three helpings and about five polenta sticks. Kira actually ate all of her mushrooms and tred the polenta. Still not crazy about polenta but ate three bites of it.

Broiled Polenta
Ingredients
6 1/2 cups cold water

1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
I sprayed the baking sheet with olive oil so it would not stick
parchment paper

Directions:
Bring 6 1/2 cups cold water with salt to boil and slowly add cornmeal in a stream in a large pot. Whisking quickly the whole time. Reduce heat to low and cook for about 20-25 minutes. Keep stirring constantly with a long-handled wooden spoon because it will bubble and can splatter causing burns. Continue until polenta begins to pull away from side of pot.

Pour polenta into baking pan covered with parchment paper, using a warm cup of water dip your wooden spoon and then spread evenly.

 Let pan cool on a rack until polenta is lukewarm about 20 minutes.

Spray olive oil on a different baking sheet and invert first baking pan onto sheet to unmold.

Preheat broiler 

Broil about 4 inches from heat until pale golden, 10-20 minutes. Check every five minutes to ensure you do not burn.  Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

Mushroom Ragout

1 Tbs olive oil

1/2 large onion, finely chopped

3-4 packages (24-32 oz) white or cremini mushrooms, quartered

Coarse salt and ground pepper

1 tsp crushed dried rosemary

Mary-Ann's Seasoning salt

4 Tbs tomato paste

2 tsp balsamic vinegar
4 cups water

Directions

In a large skillet, heat oil over medium. Add onion and salt and pepper cooking until soft, about 5 minutes. Add mushrooms and add seasoning salt. Cover and cook until mushrooms release their juices, about 10 minutes.

Uncover pan and cook on high, stirring often, until liquid has evaporated about 5-10 minutes. Then cook mushrooms until brown, 2 to 3 minutes.

Add rosemary, tomato paste and water. Simmer until sauce has thickened, 10 to 15 minutes.

Stir in vinegar.

Serve over polenta. Enjoy.