Category Archives: Vegetables

Kohlrabi and Apple Slaw

I love spring. While I’m really not fond of knowing that our unrelenting Texas heat is just around the corner, I feel like the bounty of fresh produce that starts arriving in the farmers markets makes up for it. As I mentioned before, it just seems like I become inspired with fresh, quality food. Like kohlrabi. I picked some up from Good Earth Organic Farm (this makes twice now, actually, and I plan on getting more tomorrow morning!), and used the greens in smoothies (the greens are mild on these kohlrabi, so they work well in smoothies!). But I wanted to do something special with the kohlrabi themselves. I love it raw – it’s crunchy and relatively mild, kind of like jicama and broccoli stems rolled into one. (If you can imagine that…) I poked around for some ideas on how to highlight that crunchy flavor, and came across a slaw over at A Veggie Venture. (A hint – if you ever are at a loss for vegetable ideas, check out her blog. She has so many wonderful ways to cook countless numbers of vegetables.) Of course, I’d have to make it dairy-free, but that came easily enough, with the help of a bit of coconut milk.  I had some Fuji apples lying around, so I brought out my mandolin slicer (which makes quick work of the kohlrabi and apple, but you can use the shredder on your food processor or cut it by hand if you’d prefer) and went to town.

Within a few minutes, I tossed everything together, and stuck it in the fridge to cool for a bit, but I already knew the verdict: it was delicious. Cool, creamy, crunchy, and sweet – this was definitely a different slaw than those vinegar-heavy or mayonnaise-laden varieties, and I loved it. The parsley and mint heightened the freshness of the slaw. I enjoyed a generous helping as a side dish, and also loved it atop some mizuna as a salad, where the spiciness of the greens could contrast the cool and sweet slaw. I’ve made this twice already in two weeks – and fully intend to make it a third time, for Easter dinner, alongside a ham.

Dairy-Free Kohlrabi and Apple Slaw, adapted from A Veggie Venture

1/4 c coconut milk

1 T tahini

3 T lemon juice

1/2 T dijon mustard

1 T chopped flat-leaf parsley

1 T chopped mint

1/2 t honey (you can use agave nectar to make it vegan)

Salt and pepper to taste

3 kohlrabi (about 1 lb), peeled and cut into batons (or shredded)

2 Fuji apples (Granny Smith would also be good here), cut into batons (or shredded)

Combine everything except the kohlrabi and apples in a bowl and whisk until smooth. Cut the kohlrabi and apples and toss immediately in the dressing (if you wait, the apples will start to brown). Adjust seasoning as needed, and chill for at least 30 minutes before serving.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays.

6 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Salads, Side Dishes, Vegetables, Vegetarian

Simple Sauteed Swiss Chard

Many, many of the recipes on this blog aren’t simple. I know that. It might lead one to believe that I endlessly slave in the kitchen, making intricate things with lots of ingredients, every night of the week. Truth is, while I’d love to spend all day in the kitchen, reality (a.k.a. chores, errands, projects, a full-time job, step-kids, or otherwise life) gets in the way. (It’s just that when I do spend all day in the kitchen, and something comes out well, I want to share it with you!) So on those hectic days, when I’ve just stepped in the door after commuting for over an hour from the office, I rely on fresh ingredients, prepared as simply as possible, to provide us a nutritious meal (and keep my sanity in check). Many times, this means some sort of quick-cooking protein such as chicken, fish, or the occasional steak (or even leftover protein from the day before, if I’ve planned well), and a variety of vegetables, such as baked sweet potatoes, broccoli, cauliflower, green beans, a tossed salad, or sauteed greens, such as collards, kale, or swiss chard.

Swiss chard has to be one of my favorite greens. That’s saying a lot, since I love greens of just about every kind, and eat them nearly every day. To me, swiss chard is slightly sweet, and doesn’t need much adornment, particularly when it’s at the peak of freshness. This particular chard in the photo was as fresh as one can get – I picked it from my garden. I’d never planted chard before, so I was excited to watch it grow and flourish (I’m pretty much a novice gardener). There’s something about eating something you’ve grown yourself. It nearly always tastes better, simply because of its freshness. But there’s more to it than that. It’s as if it deserves much more respect, care, and love than any “other” vegetable. It’s almost like it’s your “baby”, if that makes sense. While I’m still learning a lot about how to grow vegetables, I love the experience, from preparing the soil, to planting the seeds, to caring for them until it’s time to harvest and enjoy. It connects me to the Earth, to the seasons, to nature. I feel balanced and at peace.

But you came to read about swiss chard. So here you go. Like the title suggests, this is a simple, easy recipe, and I enjoy chard and other greens in much the same manner several times a week. A bit of onion, garlic, and crushed red pepper, and your greens are ready for your enjoyment as a delicious, simple side. Feel free to use other greens in this recipe as well – collards substitute well here.

Sauteed Swiss Chard

1 T olive oil

1/4 c chopped yellow onion

1 clove garlic, minced 

1 large bunch of swiss chard, rinsed well and stems and leaves chopped

pinch crushed red pepper

2 T water

salt to taste

In a large saucepan, heat oil over medium heat. Add onion and saute for 4-5 minutes or until softened. Add garlic and saute for another minute. Add swiss chard and crushed red pepper and saute for another minute. Add water and cover pan, and allow to “steam” for another 2-3 minutes, or until swiss chard is wilted and the leaves are bright green. Remove the lid and season to taste with salt.

Serves 3-4.

11 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian

Adopt a Gluten-Free Blogger: Gluten Free For Good and Sauteed Lettuce and Brown Rice Bowl

This month, Adopt a Gluten-Free Blogger kind of snuck up on me. Lexie at Lexie’s Kitchen was hosting, and I read her announcement a week ago. I realized I hadn’t picked a blogger to adopt, and I knew that I was going to be swamped with a training class for work all week, leaving next to no time to cook. I really wanted to adopt Melissa at Gluten Free For Good, so I started scouring her site for recipes. I’ve made a version of her red chile enchilada pizza before with Udi’s crust (a deliciously evil treat!), but I didn’t have time for that. A long while back, I’d made a version of her sweet and spicy moroccan stew, and the warming spice blend in that recipe really tugged at me, but there was no time for that either. And then I came across her sauteed lettuce and brown rice bowl. I had lots of leftover romaine lettuce in the fridge that needed to be eaten, and while I was regularly incorporating it into green smoothies (a great alternative to the in-a-hotel conference/training breakfast, which usually consists of some variety of pastry or donut – while everyone else was likely crashing from an overload of sugar, my brain was primed with a nutrient-rich breakfast), there was more available than I could feasibly blend before it went bad. I decided that I’d whip up this recipe one evening for dinner – it wasn’t complicated, and it came together very quickly.

I already had cooked brown rice in the fridge (this is an often occurrence for me), so preparation simply consisted of chopping a bit of vegetables. I omitted the cheese in the recipe to make it dairy-free, but generously topped it with toasted sunflower seeds and some chopped parsley. It was a light dish, with a bit of crunch left in the ribs of the lettuce, but the wilted portions were silky and gave the dish a lovely textural contrast. The sesame seed (gomasio) topping really elevated the dish, reminding me of a lighter version of an Asian-style sauteed bok choy or other green. I enjoyed the leftovers the following morning, cold, topped with a bit of cold sliced egg omelette. Delightful, and it kept my belly happy all morning.

Melissa’s blog is one that I always enjoy reading. She shares recipes, sure, but perhaps even more valuable are her nutritional and health-based stories. I loved her “fuzz” post – worthwhile reading for anyone looking to keep their bodies free from stiffness and inflammation and generally happy and healthy. And her “does my butt look big” post was not only entertaining, but so much so that I couldn’t help but share with my husband. (who responded with a non-chalant “yeah, I already knew that” type of response – as if he always knew his “big-butt” wife was smart. I didn’t complain.) Melissa is a wealth of knowledge when it comes to health, nutrition, fitness, but most importantly, overall well-being, and she has a knack for making this information readily available to the average Joe. I still have more of Melissa’s recipes that I’d love to try – her pumpkin pecan boyfriend bait being my first choice. (I’m a sucker for anything pecan.) Soon, I hope, this will appear in my kitchen – because for me, pumpkin and pecan are year-round good!

3 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Rice, Side Dishes, Vegetables, Vegetarian

Soupe de Tomates a la Nicoise (Nicoise-Style Tomato Soup)

Months ago, Alain Braux, a chef and nutritherapist from nearby Austin, Texas, shared his newest book with me – Living Gluten and Dairy-Free with French Gourmet Food.

Alain asked me to review his book, and so I did. It was a lengthier read than a lot of “cookbooks”, so it took me a bit of time. However, Alain is thorough. He explains the aspects of celiac disease, what it is, how to manage it, and gives a lot of details on how to travel, live healthfully, and some of the topics many books don’t cover – how to cope. Many just starting out with a gluten-free or dairy-free diet feel they have few choices – either feel deprived, or live with inferior store-bought “substitute” products. Alain explains that there is a third option, and he offers up some delicious French recipes to get you started. French recipes? (Aren’t most French recipes comprised of bread and cheese – and wine? How is this accomplished on a gluten and dairy-free diet?) Alain shows that even gluten and dairy-free French dishes can be delectable.

I tried several recipes, but by far, my favorite was one of the easier ones – his tomato soup. It tasted so fresh, bright, and satisfying. I enjoyed it with a slice of Ginger Lemon Girl’s vegan crusty bread for an easy vegan meal. On a chilly evening, it can’t get any better than that.

Soupe de Tomates a la Nicoise (Nicoise-Style Tomato Soup), from Alain Braux’s Living Gluten and Dairy-Free with French Gourmet Food

2 T olive oil

2 medium white onions, chopped

2 garlic cloves, sliced

1 t sea salt

3 lbs ripe tomatoes (since it’s still winter, I opted for high-quality canned whole tomatoes)

2 t sugar

5-6 basil leaves

2 t dried thyme

1 bay leaf

1 clove

1 t ground black pepper

1 qt vegetable broth

5-6 parsley sprigs

1 garlic clove, finely chopped

1 T olive oil

1 c rice or tapioca, optional (since I had bread, I omitted this)

In a large soup pot, saute the onions, garlic, and salt in the olive oil until golden. Clean and quarter your tomatoes. Add to the onion mix. Add sugar, basil, thyme, bay leaf, clove, and black pepper. Bring to a boil and cook at medium-low heat for about 20 minutes or until the tomatoes are tender.

Process the whole soup in a food processor with a metal blade until coarse, but not pureed. Put back into the pot and add the vegetable broth to your liking, making the soup as thick or as thin as you’d like. Bring to a boil.

At this point, you can enjoy the soup as is. Great hot or cold. Or you could add the thickener of your choice – rice, tapioca, or even some mashed potatoes.

Just before serving, mix the finely chopped parsley and garlic with the olive oil. Stir into the soup and serve.

13 Comments

Filed under Appetizers, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Soups, Vegetables, Vegetarian

Daring Cooks: Vegan Cassoulet

 Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I have always wanted to make cassoulet. It’s rich, comforting, and perfect for a wintry day. However, lately I’ve been focusing on lighter fare. (In addition, I looked at the challenge for the first time this week, and didn’t think I could spend the time needed, or get the duck legs I wanted, in time.) So while I will definitely make the traditional cassoulet one day soon, this month, I opted for a lighter, quicker version of the dish. I opted to go for a vegan cassoulet, and confit some garlic cloves.

The cassoulet came together relatively quickly. (I did opt to cook my own beans from dried, rather than canned. I used Stephanie’s slow cooker instructions, so the beans were ready when I came home from work. I think they taste better than canned, and they tend to be more digestible. An added bonus – they’re much lower in sodium.) This is one relaxing dish to make. As the aromatic vegetables cooked, the aroma was so comforting – a myriad of leeks, carrots, celery, and garlic wafted through the air. The act of slowly stirring beans in a pot soothes me – it’s not stressful, high-speed cooking. This is love in a pot.

My favorite part about the dish though had to be the breadcrumbs. I will have to confess – the gluten-free bread I used was not vegan. I had frozen Udi’s to use up – so I made breadcrumbs from that bread. (Udi’s uses eggs) However, you could use Carrie’s lovely vegan gluten-free bread and make it completely vegan. These breadcrumbs were so deliciously crisp, with the inticing bite of the garlic and freshness from the parsley. I snuck spoonfuls while in the kitchen. These breadcrumbs balanced the creamy beans perfectly.

All in all, I didn’t miss the rich components of a traditional cassoulet (or what I’d imagine it would be, I have never actually eaten it). This was so satisfying (and healthier). I’m looking forward to the leftovers!

Vegetarian/Vegan Cassoulet
Vegetarian Cassoulet by Gourmet Magazine, March 2008

(Note: we didn’t actually make this recipe, but we’re sure it’s a good one!)

Ingredients:

3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces
3 celery ribs, cut into 1-inch-wide (25 mm) pieces
4 garlic cloves, chopped
1/4 cup (60 ml) olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon (2/3 ml) (1 gm) ground cloves
3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained
1 qt (4 cups/960 ml) water
4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) (12 gm) chopped garlic
1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (see cooks’ note, below) and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.
5. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
6. Cool crumbs in pan, then return to bowl and stir in parsley.
7. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.
8. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

14 Comments

Filed under Beans, Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Soups, Vegetables, Vegetarian

Kids In The Kitchen: Grilled Shark Steak and Dairy-Free “Creamed” Corn

Brandan’s turn in the kitchen always brings an adventure. This one not nearly as “out there” as some of the others (sea cucumber, anyone?), but still new and different. Brandan wanted to cook shark steak. When I asked what he wanted to serve with it, creamed corn was at the top of the list. Creamed corn is something I remember fondly from childhood – silky, creamy and sweet. And that was the stuff that came from a can! Making a dairy-free, non-canned version didn’t seem all that difficult. I’ll be happy to report – it wasn’t.

The shark was also very straightforward. A quick marinade, and a short time on the grill, this could easily become an adventurous meal for a weeknight. (Provided your grill isn’t covered in snow, that is. We’re in Texas, and tomorrow is our first hint at real winter weather so far this season. We grill year-round.) No grill? This could just as easily be prepared by searing in a cast-iron skillet and finished in a hot oven, much like my favorite way to prepare lamb chops.

As for the creamed corn, a simple swap of non-dairy butter and non-dairy milk for the butter and cream, and we were ready to go! I dialed back the sweetness quite a bit, relying on the natural sweetness of the corn. It was well-appreciated. I don’t often eat corn, (I don’t tolerate it well) so this was a treat for me.

A side note: One of the fun (and sometimes trying!) parts about cooking with Brandan is that he wants to taste everything. What does the Worcestershire taste like? How about the butter? Tapioca flour? How about the marinade? Can he lick the spoon? The bowl? “No, wait – don’t throw that in the sink yet – I was going to lick it!” I love that he wants to explore everything. Especially when it comes to food. This is how I was when I was a child, so it reminds me a bit of myself. But the growing mountain of “tasting spoons” in the sink, the fact that we have to sometimes prepare extra ingredients just to account for the “eaten during preparation” factor, and the way progress is slowed to a crawl, can be trying to one’s patience. (This is why I tend to lean towards simple recipes with Brandan – intricately timed recipes are difficult with any kid, and he’s no exception!) Overall, the experiences we share – not just with Brandan, but with all the kids – are immeasurable. I wouldn’t trade it for the world.

And now, back to the food. The verdict on the steak? The family was split. My husband and Brandan both loved it. My husband described it as “meaty like a steak, with a nice grill, smoke flavor, but then light with the flavor of the sea at the end.” (Had to document that, because it’s not often you get such a description of flavors from him!) Matt said it was “kinda good, kinda bad.” Brittany ate it with ketchup, something I wouldn’t recommend. (She eats every protein on her plate with ketchup lately. I just wrinkle my nose at her. Yuck.) I wasn’t fond of it, truthfully. I found the marinade a bit salty, and the texture less than super-tender. I think if shark steak appears in our kitchen again, I’ll consider preparing it like we did swordfish – that recipe was very tender and flavorful. Or create a simple oil-and-citrus marinade with herbs, and cook it more gently, and top it with either a mediterreanean-style salsa (something involving tomatoes and capers), or in the summer, a fresh fruit salsa. (Okay, this is making my mouth water. Maybe this shark thing wouldn’t be so bad after all!)

If you venture to try shark steak, or if you’ve prepared it in the past, tell me: How did you prepare it? What did you think?

Grilled Shark Steak

1/2 c gluten-free soy sauce or tamari (I use San-J)

1/2 c gluten-free Worcestershire sauce (Lea & Perrins is gluten-free)

4 T onion powder

4 T garlic powder

1/2 t ground sage

1/4 t dry mustard

1 t ground black pepper

6 6-oz shark steaks

Whisk soy sauce, Worcestershire, and spices together in a small bowl. Place shark steaks in a large glass baking dish, and pour marinade over. Turn steaks to coat. Refrigerate for about 30 minutes.

Heat grill to medium heat. Grill steaks about 5 minutes each side or until the center is just cooked through.

Serves 6.

Gluten-Free, Dairy-Free “Creamed” Corn

2 T non-dairy butter (I used Earth Balance buttery sticks)

2 T tapioca flour

1 1/2 c non-dairy milk (I used So Delicious unsweetened coconut beverage)

1 T evaporated cane sugar

3 c frozen corn kernels

Pinch or two of salt, or as needed

Heat a medium saucepan over medium heat and add non-dairy butter. Swirl and melt the butter, then add the tapioca flour, whisking constantly until blended well. Add the non-dairy milk and sugar and continue to whisk until the mixture is steaming and becomes thick, about 3-5 minutes. Add in the corn and whisk in. Turn the heat down to medium-low and allow to cook for about 5 minutes, stirring often, until the corn kernels are hot. Season to taste with salt.

Serves 6.

6 Comments

Filed under Dairy-Free, Gluten-Free, Main Dishes, Quick and Easy, Seafood, Side Dishes, Vegetables

Gluten-Free Holiday: Thanksgiving Favorites – Vegan Broccoli Cheese Rice Casserole

This week’s Gluten-Free Holiday is all about Thanksgiving Favorites, and is hosted by Shirley at Gluten-Free Easily. Shirley is sharing a delicious no-fail pie crust over at Gluten-Free Easily, and is giving away multiple copies of two amazing books. Just look at how awesome this pie crust is. And no rolling of the dough. I love Shirley for her super-simple recipes! Definitely check it out. She also shares other amazing Thanksgiving recipes and tips that are sure to make your big day easier!

photo courtesy of Shirley Braden of Gluten-Free Easily

 

Vegan Broccoli Cheese Rice Casserole

 

But first, let me share with you about a new-and-improved version of a Thanksgiving favorite in our home. As much as I love to experiment with recipes, sometimes (at least, with our family), Thanksgiving isn’t the time to spring a “new” version of a favorite. At least, not with everyone. And if it’s a variation, it still has to have the “feel” of the original dish, or else I might risk someone missing out on their once-a-year comfort foods. My broccoli cheese rice casserole is one such dish. I’m sure you’ve heard of the dish before; it ranks up there with green bean casserole in popularity around this time of year. And traditionally, it’s a dish filled with processed ingredients – a can of cream of mushroom soup, some processed cheese food, and frozen broccoli. In years past, I improved the dish (and made it gluten-free) by replacing the canned soup with a homemade mushroom soup. Everyone loved the depth of flavor that soup provided, and I couldn’t make anything else but that dish.

Fast forward to this year. This is my first dairy-free Thanksgiving. I knew I would be making a broccoli cheese rice casserole regardless, but I truly wanted to partake in the dish as well. In the back of my mind, I knew that if my dairy-free version failed, I’d concede and make the processed-cheese version. But I had to try to make it gluten-free and vegan, and make it taste good enough to please the dairy-eaters at the Thanksgiving table. Making a dairy-free “cream” of mushroom soup would be pretty easy. But a dairy-free version of the famous processed cheese? How would I go about accomplishing that?

This is when I remembered a post on The Whole Life Nutrition Kitchen. Ali was reviewing Alisa Fleming’s book, Go Dairy Free, and she posted a recipe for dairy-free nacho cheese sauce. I’d made it before (for nachos), and it was quite tasty. I opted to try it as an “unprocessed” processed cheese substitute. And to my delight, it worked! The casserole was so similar in texture and taste, I was delighted. When Matt came into the kitchen, the casserole caught his eye, and he asked for a bite. Of course, I indulged him, and he loved it. My husband exclaimed that if I hadn’t told him it was dairy-free, he wouldn’t have known the difference. It was tasty. My switcharoo had worked!

So while this is no longer an easy “dump-and-go” recipe, it is much improved from the preservative-laden, gluten and dairy-filled version of the original casserole. (Besides, in my mind, Thanksgiving is a time to share dishes that might take a bit more labor in the name of love!) A hint – the soup and the cheese sauce can be made ahead of time and frozen. Just thaw and use in the recipe as usual. Also, the casserole can be assembled and refrigerated overnight, keeping the actual work on Thanksgiving day to a minimum. This is my plan, as I also am in charge of the turkey (I use Alton Brown’s Good Eats turkey recipe every year – it is always so moist and delicious, I hesitate to want to change!) and a myriad of other gluten-free dishes!

What are some of your gluten-free Thanksgiving favorites? What will you make this year? Visit over at Gluten-Free Easily and share, and enter for a chance to win these amazing cookbooks:Make it Fast, Cook it Slow by Stephanie O’Dea

and The Spunky Coconut Cookbook by Kelly V. Brozyna

 To enter, head on over to Gluten-Free Easily and check it out!

 

Vegan Broccoli Cheese Rice Casserole

 ¼ c Earth Balance soy-free buttery spread (or grapeseed oil)

½ c chopped yellow onion

16 oz frozen chopped broccoli

1 c vegan “condensed” cream of mushroom soup (recipe follows)

1 ¼ c vegan nacho “cheese”

2 c cooked long-grain rice (I used Basmati)

¼ t celery salt

Salt and pepper to taste

1/3 c Daiya cheese (or other non-dairy cheese)

Preheat oven to 350 degrees.

Melt buttery spread in a large sauté pan at medium meat. Add onion and sauté for 3-4 minutes or until translucent. Add broccoli and sauté, stirring occasionally, until no longer frozen. Add soup, nacho cheese, and rice. Stir and allow to warm through. Add celery salt, salt, and pepper to taste. Transfer to an 8X8 baking dish. Sprinkle with Daiya cheese. (can be made ahead and refrigerated at this point, just cover with plastic wrap.)

Bake uncovered for 30 minutes.

Serves 6-8.

 

Vegan “Condensed” Cream of Mushroom Soup

2 T grapeseed oil

¾ c chopped shallots

1 lbs white mushrooms, sliced

1 lbs crimini mushrooms, sliced

1 t fresh thyme leaves

Salt and freshly ground black pepper

1/3 c cream sherry

3 T potato starch

1 c vegetable broth

½ c almond milk

¼ t freshly ground nutmeg

Juice of ½ lemon

In a large saucepan, heat oil to medium heat. Add shallots and sauté for 3-4 minutes or until soft. Add mushrooms and thyme leaves, and sauté for 7-8 minutes or until mushrooms release their juices and get soft. Season with salt and pepper. Add sherry and cook, stirring occasionally, until the juices are nearly all evaporated. Add potato starch and cook, stirring, for 2-3 minutes. Add broth and stir. Bring to a boil, and reduce to a simmer. Allow to simmer for 15 minutes. Remove from heat and puree the soup using a stick blender (or puree in batches using a regular blender), and place back over heat. Add almond milk, nutmeg, and lemon juice and stir well. Season to taste with salt as needed.

(For a regular, non-condensed soup, add an additional 2-3 cups of broth)

7 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Rice, Side Dishes, Vegetables, Vegetarian

Roasted Potatoes and Peppers with Rosemary

Potatoes make their appearance more often around this time of year at our house. I’m sure the reasons why are no surprise – it’s finally cool enough that baking them in the oven won’t cause an unwelcome heating of the house, they’re inexpensive, and when the temperatures drop, we all reach for comfort foods, and potatoes are one such food. Truthfully, I don’t eat them all that often, but it’s nice to have more options than the usual potato choices – baked, mashed, or roasted. (Yes, there is always the fourth option – fried – but that’s just an awful lot of mess and work for a less-healthy version of this vegetable.) This easy-to-make side dish is a simple variation on my usual roasted potatoes, and offers a delicious punch of flavor and color.

It’s really more of an un-recipe, because truly, measurements are approximate, and you can substitute out a variety of different veggies. Want to add a mix of root vegetables? Try throwing in some carrots or parsnips. Don’t have rosemary? Throw in some thyme, or omit the herbs entirely and instead add some chili powder and cumin. Or make it spicier by swapping out some of the bell peppers for spicier poblanos or Anaheim chiles. It’s all good, and it will keep your side dish from becoming an afterthought!

Roasted Potatoes and Peppers with Rosemary

3 large Russet potatoes, scrubbed and cut into 1-inch chunks

2-3 bell peppers (green, red, or a mixture of each), seeded and sliced

1/2 yellow onion, sliced

1 sprig rosemary, needles picked and chopped

1-2 T grapeseed oil

1/2 t Hungarian sweet paprika

Salt and pepper to taste

Preheat oven to 425 degrees. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown.) Add oil and spices and toss evenly to coat.

Roast in the oven for 30 minutes or until potatoes are pierced easily with a fork. Stir once or twice during roasting.

Serves 4.

14 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Side Dishes, Vegetables, Vegetarian

Sausage-Stuffed Acorn Squash at Gluten-Free Homemaker

Today I am a guest blogger over at The Gluten-Free Homemaker for Squash Fest. Go on over here to check out my recipe for sausage-stuffed acorn squash. While you’re there, check out all of the other delicious squash recipes – guaranteed to make your mouth water!

5 Comments

Filed under Budget-Friendly, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Pork, Side Dishes, Vegetables

Fresh Express and Orange Beet Spinach Salad

I am a Featured Publisher at Foodbuzz.com. This means that in addition to meeting other great food bloggers, there are additional perks. The Tastemaker program is one of them. This program gives members an opportunity to receive certain featured products, and write recipes using those products. Most of the time, the products aren’t gluten and dairy-free, so I don’t participate as often as some others. This time, however, the product was something I would happily use – Fresh Express bagged salads!

While I love to get fresh greens from the farmers market, life and the various seasons get in the way for me to be able to do that consistently. Often, I fill my need for tons of salad with bagged salads. When I received coupons for the Fresh Express bags, I went and picked up some Spinach and Ruby Red bags. I already had some beets and oranges at home that were begging to be included in this salad, so the addition of spinach and red lettuce would be perfect.

Other than roasting the beets, which took some time (but it was mostly hands-off time), this salad came together very quickly. It was bright and eye-catching, but most importantly, it was full of sweet, tart, and slightly spicy flavors. Definitely a salad I can turn to when entertaining!

And because I was so lucky to receive such a bounty of coupons for free Fresh Express salads, I’ll be happy to send some out to a lucky winner. Please leave me a comment telling me what you would do with a Fresh Express bagged salad, and you’ll be entered for a chance to win. That’s it – no strings attached. But act quickly, because this giveaway ends Saturday, October 23.

And now, for the salad.

Orange Beet Spinach Salad

3 medium beets, peeled and cut into eights

1 T grapeseed oil

Salt and pepper to taste

2 seedless oranges, one zested and juiced, one sliced into ½ inch slices

2 T chopped fresh basil, plus leaves for garnish

1/8 t ground chipotle chile powder

Salt and pepper to taste

1 T white balsamic vinegar

2 T olive oil

1 bag Fresh Express Ruby Reds blend

¼ c toasted walnuts

Preheat oven to 375 degrees. Toss cut beets in grapeseed oil, salt and pepper and roast in a glass baking dish for 40-45 minutes or until easily pierced with a knife. Allow to cool.

Meanwhile, combine the orange zest, juice, chopped basil, chipotle chile powder, salt and pepper, and white balsamic vinegar in a bowl. Whisk in the olive oil until combined. Adjust seasoning as needed.

To assemble salad: Place Fresh Express salad blend on a chilled plate. Arrange beets, orange slices, and walnuts on top. Drizzle dressing over and garnish with basil leaves.

Serves 3-4.

8 Comments

Filed under Dairy-Free, Gluten-Free, Healthy Meals, Quick and Easy, Salads, Side Dishes, Vegetables, Vegetarian