Posted on Leave a comment

Orzo with Chickpeas and Veggies

Orzo is probably my husband’s favorite pasta. I finally found some gluten-free orzo. Now, I can make us both orzo.

  • GF Orzo
  • 12 oz multicolored cherry tomatoes, quartered
  • 1 1/2 c chickpeas
  • 2 c fresh spinach, chopped
  • All-Purpose Seasoning
  • 1 tsp lemon zest
  • 1/2 – 3/4 c pasta water
  • nutritional yeast

Prepare orzo according to package directions. Drain the orzo, reserving some of the pasta water.

In a large skillet add: tomatoes, chickpeas, spinach. Generously sprinkle the All-Purpose Seasoningonto the chickpeas and veggies in the skillet. Cook the chickpea mixture over medium heat.

Combine the orzo and the chickpea mixture along with some of the pasta water. Stir in the lemon zest and some nutritional yeast to taste. Taste for seasoning. Add more All-Purpose seasoning as needed.

Serve. Eat. Enjoy.

DSC_0057

 

Posted on Leave a comment

National Meatball Day – Lentil Meatballs

In honor of National Meatball Day I thought I would repost my Lentil Meatball recipe. It is a recipe that all types of eaters really like – from Omnivore to WFPB/Vegan. I hope you enjoy them as much as we do.

This is one of those combine everything together type of recipes. One of my favorite kinds.

First Blend:

  • 1/2 c onion, chopped
  • 8 oz. portobello mushrooms
  • 1 tbsp All-Purpose Seasoning
  • 1/2 c walnuts
  • 1/2 c nutritional yeast

Combine onions, mushrooms, All-Purpose Seasoning, walnuts and nutritional yeast into a food processor. Process until the ingredients are well incorporated.

Second Blend:

Add lentil, tomato paste, GF All-Purpose Flour Blend and GF oats to the food processor. Process until all the ingredients from the first blend and the second blend are completely combined.

Refrigerate for 30-60 minutes for the ingredients to firm up.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Form the lentil mixture into golf ball size balls. This recipe makes about 24 lentil balls. Place the lentil balls onto the prepared baking sheet.

Bake for 15 minutes. Turn lentil balls over and bake for an additional 10 minutes.

Serve with pasta and a favorite sauce, or in your favorite grain bowl.

Serve. Eat. Enjoy.

DSC_0055

Posted on 3 Comments

Butternut Falafels

I had two cans of chickpeas leftover from the aquafaba I had used to make brownies. So I came up with this recipe for falafels. They turned out great. I topped them with my Cilantro-Garlic Sauce – Delicious.

  • 1 1/2 c chickpeas
  • 1/3 c butternut squash. cubed
  • 1/2 c onion, diced
  • 2 tbsp sesame seeds
  • 1 1/2 tsp cumin
  • 1/4 tsp Himalayan salt
  • 1/8 tsp black pepper
  • 1/8 tsp coriander
  • 4 tbsp oat flour

Note: You can use the canned variety of chickpeas, however, make sure they are rinsed and drained.

Note: Oat flour can be made by grinding rolled oats into a spice grinder or food processor.

Combine all the ingredients into the food processor and process until it is thoroughly combined and resembles a crumbly dough.

Transfer to a bowl and cover. Refrigerate the dough for 1-2 hours. The refrigeration helps the dough to firm up and the falafels hold together better.

Form dough into 12 little patties. Cook the falafels over medium heat in a non-stick skillet. Make sure the skillet is hot before you put the falafels in the pan. Cook each side until a deep golden color.

You can also bake the falafels in the oven at 350 degrees for about 25 minutes. Turn the falafels over about half way through the baking process.

Serve. Eat. Enjoy.

DSC_0062

 

Posted on 1 Comment

Sheet Pan Tofu Broccoli and Butternut Squash with Balsamic Syrup

This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.

Tofu:

  • 14 oz. extra firm tofu
  • 1 tbsp coconut aminos
  • 1 tbsp vegetable broth

Preheat oven to 450 degrees.

Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.

Broccoli:

Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.

Butternut Squash:

Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.

Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.

Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.

DSC_0058 2

Drizzle with Balsamic Syrup.

DSC_0062

Serve. Eat. Enjoy.

 

Posted on 2 Comments

Chickpea Soda Bread

This bread has become my favorite from scratch bread. It has the texture of my honey wheat bread that I used to make. The bread is soft and does not fall apart like most gluten-free breads. I am really happy with the results. This bread will probably become a favorite staple in my house.

  • 2 1/2 c chickpea flour
  • 1 1/2 tbsp maple sugar or maple syrup (you could use your favorite sweetener)
  • 1 1/4 tsp baking soda
  • 1/4 tsp Himalayan salt
  • 12 oz. sparkling water
  • 2 tbsp olive oil or applesauce

Preheat the oven to 375 degrees. Line a loaf pan (8×4) with parchment paper.

Combine the chickpea flour, maple sugar or syrup, baking soda, and salt into a large bowl.

Whisk together the dry ingredients.

Stir in the applesauce or olive oil.

Pour the sparkling water down the side of the bowl. This helps to keep the water from foaming.

Stir all the ingredients together. Immediately pour batter into the prepared loaf pan.

Bake for 40-45 minutes. The top of the bread will be golden and a toothpick inserted in the center will come out clean.

Let the bread cool in the pan for 15 minutes. After 15 minutes, remove bread from the loaf pan and let completely cool on a cooling rack before slicing.

Serve. Eat. Enjoy.

DSC_0060

 

Posted on 2 Comments

JB’s Chickpea Burgers

These Chickpea burgers are protein packed, yet so simple to make. They are great for those that have a lot of allergens and have a little kick from the cayenne. This recipe makes 5-6 patties.

  • 1 15 oz. (1 1/2c) chickpeas
  • 1/2 c parsley
  • 1/4 c portabella mushrooms
  • 1/3 c quinoa (measured dry) then soaked
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • pinch of black pepper

Combine all of the ingredients into a food processor. Process until well blended.

Line a baking sheet with parchment paper or a silicone mat.

Form the chickpea mixture into patties.

Chill the patties for 30-60 minutes. This will help them to firm up.

Preheat the oven to 350 degrees.

Bake in the oven for 10 minutes. Flip the burgers over and bake for another 10 minutes.

Serve with your favorite sauce. Creamy Citrus & Cilantro Sauce/Dressing would be a good choice.

DSC_0055

Posted on Leave a comment

Baked Spanish Rice Tostadas

I had some Baked Spanish Rice Casserole leftover so changed it up a little and made baked Spanish Rice Tostadas. The crunch of the tostada shells is a perfect variation to the original Baked Spanish Rice Casserole.

Warm Baked Spanish Rice Casserole in a large skillet over medium heat. While the Baked Spanish Rice Casserole is warming in the skillet warm the tostada shells in the oven.

Note: I usually begin to preheat the oven at 350 degrees and put the shells in the oven while it is preheating. By the time the oven is preheated the shells are warmed.

Build your Baked Spanish Rice Tostadas. Garnish with your favorite toppings.

Serve. Eat. Enjoy.

DSC_0059 2

Posted on 4 Comments

Breakfast Scramble Bowl

This breakfast has been my companion for most of last week. Because I had Made a sheet pan of baked potatoes at the beginning of the week, my time to create this wonderful breakfast was cut down dramatically. And, this is why I love to batch cook.

Add the potato and the mixed vegetables to a large skillet. Sprinkle some All-Purpose Seasoning on top of the vegetables and chopped potato. Cook the potato and vegetables over medium to medium-high heat until the potatoes are golden and the vegetables have been cooked through.

While the potato and the vegetables are cooking mix up the chickpea flour, Almond Milk and a sprinkling of All-Purpose Seasoning in a large measuring cup.

Remove the vegetable mixture from the skillet and transfer to a bowl. Set aside.

Pour the chickpea mixture in to the skillet. Do not try to stir the chickpea mixture right away. Let it cook on its own, until you are able to flip it over. Then you can break it up into “scrambled” bites.

Adde the scrambled chickpea mixture to the vegetable mixture and top with Cashew Sour Cream.

Serve. Eat. Enjoy,.

Note: This recipe is for one person, but it can be increased to feed as many people as needed.

DSC_0055

 

Posted on Leave a comment

Spaghetti and Lentil Meatballs

This meal came together so quickly, because I had most of it already prepared. I had the Lentil Meatballs and the Marinara already made. I just had to combine them and make some GF spaghetti.

That is what happens when you have done some batch cooking ahead of time.

Simmer the Lentil Meatballs in the Marinara Sauce until they have heated through. I have found the Marinara Sauce tends to thicken substantially because of the Lentil Meatballs, so if you do not like your sauce as thick as we do just thin it out with some vegetable broth or water.

Cooke GF Spaghetti according to the package directions. Rinse. Drain. Return the spaghetti to the pot that you cooked it in. This helps dry up some of the residual water that might be left from the rinsing- draining process.

Layer a bed of spaghetti and the Marinara Sauce and Lentil Meatballs.

DSC_0053

Serve. Eat. Enjoy.

DSC_0054

 

Posted on 4 Comments

Baked Spanish Rice Casserole

This is a great dish to bring to a cookout or to a gathering. I have been thinking of making this for a few weeks. Most of the preparation is hands off and it only requires one pot. Now, how easy it that?

  • 1/2 onion, chopped
  • 10 oz. diced tomatoes with green chilies
  • 1 tbsp garlic clove(s), minced
  • 1 tbsp tomato paste
  • 1 15 oz. tomato sauce
  • 2 1/2 c vegetable broth
  • 2 tsp Smokey Southwestern Seasoning
  • 2 bay leaves
  • 2 c brown rice, long grain
  • 1 15 oz. black beans, drained, rinsed
  • 1 14 oz. jackfruit in brine, drained, rinsed, shredded
  • 1/2 c nutritional yeast
  • 1 c corn kernels
  • 1 c green peas
  • 1 lime zested, juiced
  • 1/4 c + more for garnish fresh cilantro, chopped
  • 1 avocado, diced
  • Cashew Sour Cream, garnish

Preheat oven to 375 degrees.

Combine onion, tomatoes, garlic and tomato paste into a food processor. Blend ingredients until it turns into a sauce.

Add tomato sauce, vegetable broth, Smokey Southwestern Seasoning, and bay leaves into a large dutch oven and stir. Cook sauce until it begins to simmer.

Add brown rice, black beans, nutritional yeast and jackfruit to the sauce and stir thoroughly. Cover dutch oven with a lid or aluminum foil and bake for 60 minutes. No Peeking. If you peek, you will let out the steam. The steam is what helps the rice to cook perfectly. So there is no peeking for 60 minutes. After 60 minutes check the rice for doneness. If rice is not done add some more vegetable broth or water and cover rice and cook a little bit longer.

When rice is done fluff with fork. Stir in corn, peas, lime and half of the cilantro.

Garnish with remaining cilantro, avocado and Cashew Sour Cream.

DSC_0056