Monday, October 14, 2013

Daal with Spinach and Tomato

I love, love, love Indian food. Love it!
Bummer for me, because right now, I'm on a gluten free, dairy free, soy free, egg free and nut free diet 
(I'm nursing my daughter and she has an intolerance to a million things that I love to eat). Try goin' out for Indian food and avoiding all of those good things! This is such a great go to recipe when I have a hankerin' for a South East Asian meal. It's great for those of us with dietary restrictions!

Serves 6

2 Tbsp. Oil (or Ghee, if you're not vegan)
1" Piece of Ginger, Peeled and Finely Diced
1 C. Diced Onion
1 1/2 C. Dry Lentils (rinsed well)
1 Bag Baby Spinach Chopped 
1 C. Chopped Tomato
1 1/2 Tsp. Cumin Seeds
1 Tsp. Tumeric
3 Tsp. Garam Masala
4 1/2 C. Water
Salt to Taste
Chopped Cilantro (for topping)

In a large pot, heat the oil over medium heat. Add in the onion and ginger and saute until the onion is translucent. Add in the cumin, tumeric, and garam masala and sautee for 1 minute, stirring frequently. Add in the lentils and stir for 1 more minute. Pour in the water and stir in the spinach and tomatoes. Turn the heat to high and cover and bring to a boil.  Reduce the heat to low and simmer until the lentils are very tender, about 1 hour. Serve over rice and top with freshly chopped cilantro. Put some chutney on the side and dig in. Delish!

Friday, August 16, 2013

Vegan, Gluten Free Summer Squash "Pasta"

Gluten free pasta is gross!!! Eat this instead!

Serves 2 

1 very Large, or 2-3 Medium Summer Squash
1/4 C. plus 1 Tbsp. Olive Oil
1 Large Container (2 lbs) Grape Tomatoes Sliced in Half or 12 Roma Tomatoes Chopped. I don't bother peeling or seeding them. Actually...I like the peels and seeds!
1/2 Large Red Onion diced
2 Large Cloves of Garlic, Finely Chopped.
1/4 Packed C. Fresh Basil, Julienned   
1/4 C. Kalamata Olives Sliced (optional)
Salt  and Fresh Cracked Pepper to Taste

*See bottom of page for raw directions

In a large pot, combine all but the squash and 1 tbsp. of olive oil. If you want the basil to look pretty and green, then wait to add it until the last 5 minutes of cooking. Cook over medium-high heat, uncovered, until the tomatoes begin to break down. Turn to medium-low and allow to simmer while the tomatoes continue to break down. The sauce is done once the tomatoes have fallen apart and the sauce has thickened slightly.

Prepare the summer squash while the sauce is cooking. If you have space in your kitchen and $30 to spare, I would highly recommend the totally unnecessary, but totally fun, kitchen toy that I fondly refer to as the "spindarooli."   If you love pasta, but you don't eat gluten, it's a must!!! It shreds veggies into beautiful pasta width spirals (P.S. It has a wider blade too...curly fries, anyone?).
If you don't have a spiral cutter, which I'm guessing most of you don't, you can slice the squash into thin rounds, ribbons or strands.  When the sauce is nearly done, heat the remaining tbsp. of oil in a very large pan. Make sure the pan is good and hot. If it's too cool the squash will heat too slowly and get mushy. Toss the squash into the pan and stir frequently until just hot, again being careful not to cook it too much. Toss with the sauce and serve immediately. 

*Raw Directions: Roughly chop the tomatoes in a food processor in batches. Stir in the onion, garlic, basil, salt, pepper and 1 tbsp. of raw cold pressed olive oil. You can add Kalamata olives if you like, but I don't believe that I've ever seen an truly raw olives. Let the sauce to marinate for at least 1 hour. For best flavor, allow the sauce to sit overnight. Toss with the prepared, uncooked, summer squash. If you like the squash a little more tender, Let it marinate in the sauce 15 minutes before serving. 

Tuesday, July 23, 2013

Vegan, Gluten Free Cobbler

I love, love, love, love cobbler. I even love it vegan and gluten free!

1 1/2 C. and 1 Tbsp. Gluten Free Oat Flour
1/2 C. and 1 Tbsp. Sugar
1/4 C. Canola Oil
1 1/2 Tsp. Vanilla
1/2 Tsp. Salt
4 C. Prepared Fruit

Preheat the oven to 350. Toss the fruit with 1 Tbsp. of sugar and 1 Tbsp. of oat flour and pour mixture into a shallow baking dish. In a separate bowl, combine the rest of the flour and sugar with the salt. Stir in the oil and vanilla until the topping has a sandy, crumbly texture. Spread the topping evenly over the fruit mixture, then pop the cobbler in the oven. Remove the cobbler from the oven once the topping is golden brown and the fruit mixture is bubbly. Serve warm...with ice cream!!! Okay, vegan ice cream.

Monday, July 15, 2013

Vegan Mango Lassi Popsicles

Summer Fun! Yum!


1 1/2 C. Chopped Very Ripe Mango
1 C. Rice Milk 
1/4 C. Lemon Juice
1 Tsp. Vanilla
1/4 Tsp. Salt.
Sugar to taste
   * I didn't use any sugar, but they probably would have been a little more tasty (but a little less healthy) with about 1/4 c. of sugar.

Hardest directions ever: blend everything together in a blender (I did mine in batches in my beautiful magic bullet) until smooth and pour into popsicle molds. You could also use Dixie cups covered with plastic wrap or tin foil to hold a popsicle stick in place. Freeze and enjoy!