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Easy Falafels GF/Vegan

I was trying to think of something different I could do with the chickpeas I had made and falafels came to mind. This recipe is easy and adaptable to go with your likings. It is all made in the food processor so there is minimal cleanup. I always like minimal cleanup.

  • 1 1/2 c chickpeas
  • 1/3 c cilantro, fresh, chopped
  • 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.

Serve. Eat. Enjoy.

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Posted on 2 Comments

Spinach Pesto with Spaghetti & Butternut Squash Noodles

The Spinach Pesto was a big hit in my house. The added butternut squash noodles was a hidden benefit. You could not even tell they were in there. My husband did not even know the main ingredient in the pesto was spinach. There were all kinds of hidden treasures in this dish. The best thing is that it was delicious, oh and under 30 minutes to make.

  • 12 oz gluten-free spaghetti (I like jovial)
  • 12 oz Butternut Squash Noodles (I used Green Giant frozen noodles)
  • 1 recipe Spinach Pesto
  • 1/2 c pasta water

In a large dutch oven cook the spaghetti according to the package instructions over medium heat.  Drain (reserve 1/2 c of cooking liquid), rinse and set aside.

In a medium skillet cook the butternut squash noodles over medium heat until the noodles are heated through and there is no liquid.

Return spaghetti noodles to the dutch oven. Add the butternut squash noodles, pesto and water. Stir the ingredients together until they are completely combined.

Optional: You can top with a bread crumb mixture. You can find the topping in my Spaghetti Squash Pomodoro recipe.

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Posted on 2 Comments

Savory Crepes with Sautéed Spinach & Mushrooms

I have been asked to share the recipe for the filling I used for the Savory Chickpea Crepes. It is a very simple recipe and makes enough for 6 Savory Chickpea Crepes. Make sure you make the filling before you begin to make the crepes. The crepes roll the best when they are warm.

You can change out the spinach for any kind of greens you have, and even the mushrooms too.

Filling:

In a large dutch oven add mushrooms, spinach, All-Purpose Seasoning and garlic. Sauté over medium heat until mushrooms have released their water and the spinach has wilted.

By trial and error I found it was easier to put the crepe on a plate add the filling and roll the crepe.

Top with either my Cashew Béchamel – Basic White Sauce or JB’s Macadamia Béchamel – Raw White Sauce.

Serve. Eat. Enjoy.

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Posted on 2 Comments

One Pot Veggie Packed Pasta

I was cleaning out the refrigerator and freezer and had some things that I wanted to use up. I actually like to do this every week and use all the bits and pieces I can so that they do not go to waste. This is what I came up with. It is colorful and flavorful.

  • 12 oz. brown rice spaghetti (I like Jovial brand)
  • 16 oz. mixed color little tomatoes, halved
  • 12 oz. Green Giant Zucchini Noodles, frozen
  • 1 c green peas, frozen
  • 1 tbsp All-Purpose Seasoning
  • 1 tbsp garlic, minced
  • 1 lemon, zested, juiced
  • 1 c Basic Vegetable Stock
  • 1 tbsp arrowroot/cornstarch
  • 1/2 c nutritional yeast

In a large dutch oven cook the pasta according to package directions. Drain, rinse and set aside.

In the same pot add tomatoes, zucchini noodles, peas, All-Purpose Seasoning and garlic. sauté until veggies are heated through.

While the veggies are cooking make a slurry with the vegetable broth and cornstarch. Set aside.

Add spaghetti to the vegetables and stir thoroughly. Add the lemon zest and juice, vegetable broth slurry and nutritional yeast. Stir until completely coated and is well incorporated.

I sprinkle some topping on top of the pasta dish. The topping recipe is from the Spaghetti Squash Pomodoro and Baked Spinach-Artichoke & Tomato Caserecce.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients. Sprinkle topping onto plated pasta.

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Serve. Eat. Enjoy.

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Posted on 2 Comments

Pasta Soup with Cannellini and Escarole

I try to make a batch of soup once a week. That way I have something quick to heat up when needed. I made this soup for a client that needs just such a thing.

  • 4 oz. Banza elbow macaroni
  • 3 c vegetable stock
  • 3 c water
  • 3/4 tsp JB’s All-Purpose Blend
  • 4 c escarole, chopped
  • 1 tsp garlic, mince
  • 15.5 oz cannellini beans, canned, rinsed, drained
  • 2 tsp fresh lemon juice

Add macaroni, vegetable stock, water, and JB’s All-Purpose Seasoning to a large dutch oven. Cook macaroni until almost done.

While the macaroni is cooking, wilt the escarole with the garlic in a large skillet over medium heat. This will only take a few minutes. Set aside.

Add the cannellini beans to the broth mixture and heat through. Add the escarole and cook until tender. Remove from heat and stir in lemon juice.

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Serve. Eat. Enjoy.

 

Posted on 12 Comments

JB’s Savory Muffins/Mini Chickpea Frittatas

I could not decide to call theses Savory Muffins, or Mini Chickpea Frittatas. By whatever name you want to call them they are delicious, nutritious and portable. They also would be great for a brunch, lunch or dinner.

They were made for my food restricted client, so you might see some different ingredients in these  little bites of goodness.

Veggie:

  • 3 c Spinach, fresh, chopped

In a large skillet, wilt the spinach over medium heat. Set aside.

Preheat oven to 375 degrees.

Dry Ingredients:

In a large bowl whisk all the dry ingredients together, until well combined. Add the spinach and stir until the spinach is coated and equally distributed throughout the dry mixture.

Wet Ingredients:

  • 1 1/2 c Macadamia milk
  • 1 lemon, juiced
  • 1/2 c sparkling water

Pour the wet ingredients into the dry and thoroughly whisk together. Pour mixture into prepared muffin tins.

Bake for 25-27 minutes.

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Serve. Eat. Enjoy.

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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.

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Serve. Eat. Enjoy.

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Posted on 2 Comments

Baked Spinach-Artichoke & Tomato Caserecce

This recipe came about because I wanted to use some leftovers in a different way. I had some Spinach Artichoke Dip and some Cashew Béchamel – Basic White Sauce. So I combined the two and added a few other ingredients to make this incredible, company worthy pasta dish.

Prepare caserecce according to package directions. Reserve 1-2 cup of the pasta water before draining the pasta. Drain the pasta and return to the pot it was cooked in.

Preheat oven to 350 degrees.

Add the Spinach Artichoke Dip, Cashew Béchamel – Basic White Sauce, cherry tomatoes and the sun-dried tomatoes and the pasta water to the pot. Stir all the ingredients, until they are well incorporated.

Transfer pasta mixture to a baking dish. Bake about 35-40 minutes.

Note: You can use the pot you cooked the pasta in if it is ovenproof. By doing this there is less clean up.

While the pasta is baking mix up the topping.

Topping:

  • 1/2 c GF Bread Crumbs
  • 3 tbsp nutritional yeast
  • 1 tsp All-Purpose Seasoning
  • 1/4 c parsley, fresh, chopped

In a medium bowl mix together all the topping ingredients and set aside.

Sprinkle topping on to the Baked Spinach-Artichoke & Tomato Caserecce.

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Serve. Eat. Enjoy.

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Posted on 6 Comments

Spaghetti Squash Pomodoro

It is time to get back to work. We had a wonderful time with family over Christmas Eve and Christmas Day. However, it is time to get back in the kitchen and create some new meals.

I’ll be honest I do not repeat meals very often, except if there are leftovers. I like creating new dishes with varying flavor profiles. I guess it is because I do not want to get bored serving the same things over and over again. Some people like having a set routine, knowing what they are going to make and when. This works for me sometimes, but most of the time I like to let inspiration have its way.

I have been thinking of making this dish – Spaghetti Squash Pomodoro for a few weeks. I finally have been able to do this such thing. It is a fairly simple recipe that does not require a lot of ingredients. Most of the time is hands off.

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  • 1 spaghetti squash, uncooked, halved, seeded
  • 1/2 c GF bread crumbs
  • 2 tsp oregano, divided, 1 tsp/1 tsp
  • vegetable broth, as needed to sauté
  • 1/2 c onion, chopped
  • 1/2 c tomatoes, cherry, quartered
  • 1/2 c sun-dried tomatoes, julienned
  • 1 tbsp garlic, minced
  • 1 lemon zested, and use 1/2 the lemon for juice
  • 1/4 c parsley, chopped
  • 6 tbsp nutritional yeast divided 3 tbsp/3 tbsp

Preheat oven to 350 degrees. Arrange squash halves cut side down on a parchment/silicon mat lined baking sheet. sprinkle 1 tsp oregano onto the squash halves. Roast squash for a about 35-40 minutes, until strands of the squash separate when scraped with a fork. Scrape all the squash into strands.

While the squash is roasting, place bread crumbs in a large skillet and cook over medium heat, stirring often, until toasted, about 5 minutes. Remove bread crumbs form skill and stir in 3 tbsp of nutritional yeast, 1 tsp of oregano and lemon zest together. Set breadcrumb mixture aside.

Sauté onion in the same skillet over medium heat. Cook onions until golden, Add squash tomatoes, garlic and oregano. Cook until tomatoes are heated through. Add juice of half a lemon. Add remaining nutritional yeast and stir. Top with breadcrumb mixture.

Serve. Eat. Enjoy.

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Posted on 10 Comments

Lentil Loaf Vegan/WFPB

I have been wanting to try my hand at making a Lentil Loaf to replace the meatloaf I would make occasionally. It turned out better than I had hoped for. This is a fairly simple recipe that can be assembled ahead of time and popped in the oven later.

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The flavor is amazing. You can use the sauce in this recipe to top the loaf or use my Best Mushroom Gravy. Serve the Lentil Loaf with Light and Creamy Mashed Potatoes and some Roasted Green Beans. This is a comfort meal to the max.

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  • 2 1/2 c french lentil, soaked (1 1/4 c dry)
  • 3/4 c onion, diced
  • 1 1/2 c carrots, diced
  • 3/4 c celery stalks, diced
  • 2 c baby portobello mushrooms, sliced
  • 1 tbsp All-purpose Seasoning, divided, 1/2tbsp – 1/2 tbsp
  • 2 tbsp garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp bbq sauce (your favorite)
  • 2 tbsp flax meal
  • 1/2 c rolled oats
  • 1/2 c GF Bread Crumbs

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

In a large skillet over medium heat sauté, onion, carrots, celery, mushrooms, and 1/2 tbsp All-Purpose Seasoning. Sauté veggies until they are softened. Add garlic and cook until garlic is fragrant.

In a food processor add lentils, cooked vegetables, remaining All-Purpose Seasoning, tomato paste, bbq sauce, flax meal, rolled oats and Gluten-free bread crumbs. Pulse until it is a chunky dough.

Form the dough into a loaf on the prepared baking sheet. Bake for 35 minutes. Remove from oven and top with sauce.

Sauce:

  • 2/3 c ketchup
  • 1 tbsp maple syrup

Mix the ingredients together and spoon the sauce on top of loaf. Return to oven and bake for 10 additional minutes.

Remove from oven and let loaf rest for at least 10 minutes. The rest time is important so the loaf firms up.

Serve. Eat. Enjoy.