Tuesday, October 15, 2013

Pumpkin Walnut Oat Muffins

It's definitely fall here even if the weather disagrees! I always go pumpkin crazy this time of year- so I decided to attempt to alter my banana nut muffins to make them pumpkin and I think I actually did with great success~ so here ya go!

Pumpkin Walnut Oat Muffins

2.5c gluten free rolled oats
1/2 can pumpkin
1T  +/- pumpkin spice
1T +/- molasses
1C apple sauce
1 over ripe banana
1/4c raw cane sugar
1/4t vanilla
1t baking soda
2t baking powder
1/2c walnuts or 1/4c walnut pieces

First make oat flour out of the gluten free oats by processing for a minute or so in the food processor. Then- add everything except the walnuts and process until smooth. When everything is combined add in the walnuts and pulse a couple times to mix in. Divide evenly among 12 muffin cups. Bake at 400 for 18 minutes. Enjoy!

Thursday, October 3, 2013

Tortilla Soup with Soy Chorizo

I wasn't sure whether or not I wanted to post this recipe since it does use a soy "meat" product. I am not typically a fan of them, nor do I feel that they are healthy for you...but, I had it in the freezer(for a loooong time!) and decided to add it to this soup- it would be just as delicious without it but I will include it in the recipe just because that is how I made it and that is whats pictured.

Soy Chorizo Tortilla Soup

2 jalapenos
1 onion
1/2 bell pepper
1 handful julienne cut carrots
1 small zucchini
6oz soy chorizo(I used Trader Joes, its gluten free and vegan)
1 can or 2c pinto beans rinsed and drained
1 can diced tomatoes
2-4c veggie broth
3T cashew cream
1t dried cilantro(Fresh is best but I had to improvise)
1t cumin
1t chili powder
3-4 green onions
baked tortilla chips

First sautee the first 4 ingredients in a bit of veggie broth. When onions are translucent add in the chorizo and zucchini then continue to cook until the zucchini starts to get soft. Mix in the pinto beans, tomatoes, 2C veggie broth and spices. When the soup starts to boil add in the cashew cream and more veggie broth if desired. Bring back to a boil, turn off the heat and add the green onions. Serve with crushed baked tortilla chips and garnish with green onions, cilantro, black olives, or avocado! Enjoy!

Tuesday, October 1, 2013

Autumn Harvest Stuffed Squash

It's been a very long while since I have posted any recipes. While visiting California last week I was inspired to start creating again. I have went to a more"natural" or "whole" way of eating so some of my previous recipes are no longer used it my house as is- but less refined and more whole. I strive to eat a lot of raw foods, which I hope to share in the coming months as well! OK, so here is the stuffed squash recipe I created tonight!

Autumn Harvest Stuffed Squash

2 Acorn Squash
1C canellini beans(great northern or white beans-any bean will do actually)
1C rice of your choice(I used TJ's Wild Rice Medley with veggies)+water or veggie broth
10oz chunky cut mushrooms
1-2C kale destemmed and torn into bite size pieces.
small diced celery, red pepper, and carrots
1-2 Large cloves garlic
1 Shallot finely diced
1t thyme
crushed red pepper
cracked pepper
sea salt

First, cut the squash in half and scoop out the seeds.Next bake in a pre-heated oven at 425 for about 40-45 minutes. While the squash is cooking prepare the rice according to package directions. In a large pan(I found a wok to be convenient) water sautee the shallots, carrots, celery, peppers, and mushrooms until all are soft(you could use EVOO if you prefer, but I chose not to add the fat). Then add in the kale until wilted. Stir in the beans and rice. Stuff the squash with this mixture and place back in the oven for about 5 minutes-just to give the outside rice a little crunch. Enjoy!

Tuesday, January 25, 2011

Polenta Vegetable Lasagna

Polenta Lasagna
1 Package Polenta(I used Trader Joes Roll)
1 Jar Marinara, with 1/3 c set aside
8oz Mushrooms(I used crimini)
2T red table wine
1 zucchini
couple handfuls spinach

no-cheese topping(adapted from fatfreevegan.com)
1/4 nutritional yeast
2T Cornstarch
1tsp garlic powder
3/4c water
1tsp lemon juice
dash salt

First I sauteed the mushrooms in about 2T water and 2T wine, cook until there is little liquid in the pan. Add spinach and wilt. add the jar of sauce and set aside.
Slice the polenta about 1/4" thick and the zucchini very thin.
Start layering by pouring the 1/3c of sauce into a casserole dish(I used 8x8 and it worked well)
Then layer polenta then zucchini twice, pour 1/2 sauce over put on the final layer and spread the rest of the sauce over the top. Preheat oven to 425.

In a saucepan mix all ingredients for no-cheese topping. Turn stove to medium and stir continuously until sauce thickens. It will be quite thick-turn off heat and immediately add to top of the lasagna. If its too thick to spoon onto lasagna you may add a bit of water, but I just scooped mine on!

Bake at 425 uncovered for about 30-40 minutes until some of the water from the vegetables has evaporated and sauce is bubbly.


Monday, January 3, 2011

Creamy White Bean Taco Soup

Creamy White Bean Taco Soup

2c Cooked Great Northern beans with some liquid

2 rounded T nutritional yeast
1 can diced tomatoes
1 cube not beef boullion
1/4 ea orange and green bell pepper(sometimes I use 1/2c Trader joes tri color peppers)
1/3c TVP
Taco seasoning (here)

I prefer to use dried beans so I cook them and freeze them about once a month. My freezer pouches are about two cups each.

Put half of the beans in a soup pot on medium heat.
Add the boullion cube and nutritional yeast.
Puree with an immersion blender.
Add the rest of the ingredients and bring to a boil.
Let simmer for 10 minutes. (If it looks too thick add a little water)

Garnish with taco toppings if desired! I chose avocado and cilantro- yum!

Creamy Mushroom and Spinach pasta

Creamy Mushroom and Spinach Pasta

  • 4 servings of your favorite rice pasta cooked (I used Trader Joes Brown Rice Penne)
  • 10oz white button mushrooms
  • about 1/4c frozen spinach
  • 1/4c red wine
  • 1/4c veggie broth
  • 1T tofutti cream cheese
  • 3 garlic cloves (pressed)
  • dash nutmeg
  • dash onion powder
  • dash crushed red pepper
  • 1tsp braggs
  • Fresh ground sea salt and black pepper to taste
  • Optional: nutritional yeast

Cook pasta according to package instructions drain, rinse and set aside
In a large saucepan add the mushrooms, veggie broth(I like to use the not-chicken flavor), wine, and garlic. Let simmer until mushrooms are nice and soft
Add onion powder, red pepper, braggs, and spinach. Cook until spinach is heated through.
Toss in pasta and heat. Last add the Tbs Tofutti cream cheese and stir until mixed through. sprinkle a bit of nutmeg according to taste as well as salt and pepper if desired.

Monday, October 4, 2010

A Product Review: Health Valley Organic Split Pea soup

The weather is getting cooler and I have been in soup mode. Mostly I have been making my own soups, but today I decided to try the split pea soup that has been sitting in my pantry for a couple months. At first sight I wondered if something was wrong with it. It looked pretty much like a lighter colored dog food sliding out of the can. I had to look at the can again to make sure that I had read it correctly that it was not condensed... it wasn't. Hmm, could this really be okay to eat? I went on a hunt online and only found one review on the soup, and they said it appeared very thick but after heated was smooth and velvety...um, never quite got that so I added some water. Much better in appearance with the added water. I tasted it... and then contemplated throwing it away, not very good... Dieting I have tried to learn not to waste my calories on things I don't really think taste very good. BUT, its so full of fiber and so low fat I decided to take another taste... then added some fresh ground pepper, celery salt, and onion powder. MUCH better. I think I may just enjoy this. Its probably not something I will buy again, because in general things in the can form I would like to be able to just take to work and throw in the microwave for lunch and, for me, this isn't an eat right out of the can soup...

UPDATE: I couldn't get through this soup, definitely won't be purchasing this again.