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 Leave a comment

Quinoa Flatbread

I spent most of a day playing with this recipe to see how I liked it best. What I found out is it depended on what kind of mood I was in. Did I want crunchy or soft and chewy. I tried making them on the stovetop and in the oven.

The stovetop and the oven both produced soft and chewy. The oven produced crunchy, almost cracker like if I flipped them over and baked them a little longer. This recipe is fairly versatile in that case.

I made some plain crunchy flatbread for a client, and the soft and chewy for our home with a little seasoning. Whichever version you choose it will be tasty.

  • 1 c quinoa (white)
  • 1/2 c + 1 tbsp plant milk
  • 1 tsp baking powder
  • 1/2 tsp Himalayan salt or All-Purpose Seasoning

Note: I will give you the directions for the oven method. That is the easiest method and can produce soft and chewy or crunchy flatbreads.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Pour the quinoa into a fine mesh strainer. Rinse the quinoa for a couple of minutes to get rid of the bitter outer coating.

Transfer the quinoa into a high-speed blender. Add the remaining ingredients into the blender. Blend until the batter is smooth. It will be somewhat thick, and will require the use of a spatula to help spoon out the batter.

Make 6 dollops of batter onto the prepared baking sheet. Use the spatula to spread the batter into circles, about 5-6 inches.

Bake for 15-17 minutes (for soft and chewy flatbreads).

Flip the flatbreads over and bake for an additional 10 minutes, if you like them crunchy.

Note: You can make them smaller if you would like to use them for sandwiches, or larger if you would like to make flatbread pizzas.

Note: Also, experiment with seasoning to make them your own special recipe.

DSC_0052

Posted on Leave a comment

Chickpea Pizza Crust

I have been meaning to make this crust for a few weeks. I have finally gotten around to getting it made. This is a super-easy crust. You can change up the flavors with whatever seasonings you want to use. I made two crusts for JB. One with no seasoning and the second one using JB’s All-Purpose Blend II.

Make a couple of crusts and freeze some for another time. That way half the work is done when you are in the mood for pizza.

  • 1 c chickpea flour
  • 1 c plant milk, unflavored, unsweetened
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1/4 tsp baking powder
  • 1/4 tsp Himalayan salt
  • 1 tsp favorite seasoning (optional)

Note: My favorite seasoning is my All-Purpose Seasoning.

Add all the ingredients into a high speed blender. Blend for about 50-60 seconds.

Heat a 10-inch nonstick skillet over medium heat.

Pour batter into warm skillet. Cook for 5-10 minutes. The top of the crust will look somewhat dry and have lots of bubbles. Flip over and cook for another 5-10 minutes. Transfer to a cooling rack to completely cool.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Top the pizza crust with your favorite toppings. Bake in oven for 15-20 minutes.

DSC_0046

Serve. Eat. Enjoy.

DSC_0045

Posted on 1 Comment

JB’s Jackfruit Hand Pies

I made these hand pies for JB. They turned out deliciously. There is a trick to the jackfruit to give it the perfect texture that I will share with you. I will admit these do take some time. So you need to make these when you do not have anything pressing to do that day.

What takes the most time is rolling out the dough for the hand pies. I tried it a number of different ways. I found rolling the dough out enough for two pieces (a top and a bottom worked the best for me.) Please let me know if you know a better way.

Note: This is one of the few recipes that I use oil. Because of diet restrictions it was the only ingredient that would work for JB.

Crust:

In a large bowl add JB’s GF All-Purpose Flour Blend. Start with 4 cups of the flour blend. Stir in the remaining ingredients: JB’s All-Purpose Blend, olive oil, salt and water into the flour mixture. Add more flour blend as needed. You want the dough to feel soft and p;illowy. Set aside. Cover with a damp paper towel.

Filling:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.

On a large baking sheet spread out jackfruit and mushrooms. Sprinkle JB’s All-Purpose Blend onto the jackfruit and mushrooms. Bake for 10 minutes. Stir the jackfruit and mushrooms and bake for an additional 10 minutes. Set aside to cool.

Transfer jackfruit and mushrooms to a medium bowl. Add the peas and JB’s Béchamel Sauce to the jackfruit and mushrooms. Stir until completely combined. Set aside.

Roll out some of the dough. Put a large dollop of the filling in the center. Lay another piece of rolled out dough on top of the piece with the filling. Lightly pat the top crust onto the bottom. Using a large biscuit cutter/ravioli cutter and press out the hand pie. (My was large and had a crimping feature.)

Place hand pie onto prepared baking sheet. Repeat the process of making the hand-pies.

Note: This recipe makes 12 hand pies.

Bake hand pies for 30 minutes.

Serve. Eat. Enjoy.

Note: These hand pies freeze well. Just let them cool before you freeze them. You can either warm them in the microwave or in the oven.

DSC_0044

 

Posted on 1 Comment

Easy Chickpea-Pea Falafels

This recipe is easy and adaptable to go with your likings. It is a twist on my Easy Falafels GF/Vegan. The mixture ia all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c peas, frozen
  • 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.

DSC_0057 10

Serve. Eat. Enjoy.

DSC_0058 9

Posted on Leave a comment

Mini Mexican Chickpea Burgers

These are actually a twist on my Easy Falafels, using Mexican flavor seasonings. It is a nice change from the Mediterranean flavors. They can be made in batches, frozen and then reheated for a quick meal or snack. They have only 6 ingredients. That’s pretty easy.

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 burgers hold together better.

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

Serve. Eat. Enjoy.

DSC_0045

 

Posted on Leave a comment

Chickpea Mini Burgers

I’ll be honest these are very similar to my Easy Falafels. I changed up the seasoning to give them a different flavor profile.

Combine all the ingredients into a food processor. Pulse the ingredients until they look like a chunky meal.

Test the texture by trying to form a ball with your hand. If it holds it is good to work with, if not, add a little water.

Form into little patties. Chill in the refrigerator or freezer for about 30 minutes to firm up.

Cook patties in a non-stick skillet. Make sure the skillet is hot. Otherwise, the patties may stick. Cook until golden.

Serve. Eat. Enjoy.

DSC_0050

 

Posted on Leave a comment

Pinto Bean Burgers

These Pinto Bean Burgers turned out better than I thought they would. I was afraid the texture would be too mushy. It is hard to make a bean burger that is not mushy. I have been able to make a firm burger with my Black Bean Burgers, but I wanted to try hand with a different type of bean. If you want to try something other than black beans, give this one a try. They are pretty tasty.

  • 1 onion, medium, diced
  • 1 tsp garlic, minced
  • vegetable broth for sautéing
  • 1 1/2 c pinto beans
  • 1/2 c gf rolled oats
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tbsp walnuts, chopped
  • 2 tbsp cilantro
  • 2 tsp Smokey Southwestern Seasoning

Cook onions and garlic in a medium skillet over medium heat. Stirring frequently cook the onion mixture until it is soft and translucent. Use vegetable broth as needed to keep the onions from sticking to skillet. Transfer to a food processor.

Add beans, oats, aquafaba, walnuts, cilantro and Smokey Southwestern Seasoning. Process until the mixture is a chunky paste. Shape into 4 patties.

Make sure your skillet is hot before you begin to cook the patties. Cook the patties at medium heat, turning the patties when they are browned, about 6 minutes. Brown the second side of the patties.

Serve. Eat. Enjoy.

Note: These are good with BBQ sauce, salsa or a spicy aioli.

 

 

Posted on 15 Comments

Red Lentil Tortillas

How can something so good be so simple? I do not care. These are delicious and just a little patience is required. They have all the nutrients of red lentils, but in a different form – Tortillas.

  • 1 c red lentils, rinsed and drained
  • water + 2 c water for soaking
  • 1/4 tsp Himalayan salt

Combine the lentils and water in a medium bowl. Let soak for about 30 minutes. Rinse lentils. Combine the rinsed lentils and water in the bowl.Loosely cover and let stand at room temperature. This takes ab out 1-2 hours. the lentils will have absorbed most of the water and began to split.

Add the entire contents, lentils and water into a high-speed blender. Add salt. blend until the mixture is smooth and fluffy.

Heat a non-stick skillet to medium heat. Make sure you to wait for the skillet to heat up. I got too impatient and ruined my first tortilla. That was a sad moment.

Pour the batter into the pan titling it to spread the batter forming a tortilla.

Cook 1 1/2 – 2 minutes, the top of the tortilla will look dry. Slide a spatula around the edges to loosen and flip the tortilla. Cook the other side until it is browned, about 1- 1 1/2 minutes. As the skillet gets hot and remains hot the tortillas take less time to make.

Transfer to a cooling rack and let the tortilla completely cool. This makes 6 tortillas, well, 5 if you tend to mess up the first one like I do.

DSC_0045 2

Serve. Eat. Enjoy.

DSC_0046

Posted on Leave a comment

Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

DSC_0044

Serve. Eat. Enjoy.

DSC_0047