Sunday, October 30, 2011
Tuesday, October 25, 2011
Here's another recipe with beans, which are one of the easiest to prepare, most economical and heathlest gluten-free foods you can eat. This roasted vegetable and borlotti bean (also called Roman bean or cranberry bean) soup is so rich, it tastes as if it might be made with a meat base, but it's not--it's gluten free, vegetarian and vegan as well!
Borlotti Bean Soup
Heat oven to 400 degrees.
1 lb carrots, washed and cut in 1" lengths
1 lb onions, peeled and cut in eighths
3 parsnips, washed and cut in 1" lengths
1/2 lb mushrooms, cleaned and quartered
1/2 head garlic, peeled, cloves left whole
2T dried thyme
2T dried marjoram
2T dried rosemary
28oz can crushed tomatoes
8c cooked borlotti beans
8c raw shredded cabbage
Roast carrots, mushrooms, garlic, onions and parsnips, covered with oil, herbs, salt and pepper, for about an hour. Cool and puree all the vegetables except for half of the carrots. Cut reserved carrots into bite sized pieces. In large soup pot, combine water, vegetable puree, beans, cut carrots and cabbage. Bring to a boil and simmer until cabbage is slightly cooked but still crunchy. Add additional salt and pepper to taste.
Note: for a super-fast, but not quite as delicious version, use Better Than Bouillon soup base and mix with cabbage and beans.
Monday, October 17, 2011
Sunday, October 16, 2011
Saturday, October 15, 2011
Friday, October 7, 2011
This creamy gluten-free soup suits people who like full-flavored dishes and aren't afraid of spice. It was one of the most popular posts here a while back, so with recent cooler weather, it seemed like the right time to let newer readers learn about this tasty gluten-free vegan dish.
1 T minced garlic
1 c chopped onion
1 c chopped celery
1 T oil
1 tsp cumin
1 tsp allspice
1 tsp coriander
1 tsp ginger
1 tsp ancho chile powder
1/2 tsp salt, or to taste
6 c vegetable broth
1 c crushed tomatoes (canned)
1 13.5 oz can coconut milk
1 c peanut butter, smooth or chunky
1c parboiled yam cubes (about 1")
Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and coconut milk, and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish. Serves 4-6.
Wednesday, October 5, 2011
Tuesday, October 4, 2011
Sunday, October 2, 2011
Saturday, October 1, 2011
food process tons of garlic and some onion
brown in pan w olive oil
roast quartered brussel sprouts with olive oil, salt, pepper
mix roasted sprouts with brown garlic/onion mixture
QUINOA AND BLACK EYED PEA STUFFED GREEN PEPPERS
cooked quinoa and beans mixed with browned red onion and tomato sauce, seasoned with salt
stuffed in hollowed out pepper and then roasted for maybe 1 hr?
SPINACH STUFFED BABY BELLA MUSHROOM
clean mushrooms and remove stem
cut up stem and saute with olive oil
in a food processer mix spinach and tofutti cream cheese. more spinach than cream cheese i think, bc the spinach whizzes down to so little. season with salt. i might have put some browned garlic in this as well (mixture of mostly garlic and some yellow or white onion)
add chopped mushroom stems to this cheese, spinach, garlic (?) mixture. mix it up.
stuff the mushrooms and put them in the oven for a while until the tops get crispy looking.