Monday, January 11, 2010

Beet Salad

Beet salad for four

This salad is fat free, low sugar, and delicious. It takes under 2 minutes to put together, but must marinate overnight. It’s a really different and gourmet salad that is sure to impress your guests.

1 can of beets, rinsed and draining

1 ½ tbsp sugar

1 ½ tbsp apple cider vinegar

Shake and marinate overnight.

Can it get any simpler than that?

Monday, January 4, 2010

Egg Drop soup

Happy New Year, everyone!

So if you're anything like us, there are certain things you only order at restaurants and never think to make at home. I like Chinese hot and sour soup, but I find the long list of ingredients and steps a bit daunting. I don't even know where to find dried lily buds or wood ear mushrooms! Egg drop soup, though, is an easy dish to make for a nice dinner with friends or family. You can easily get more creative with the garnishes or add additional ingredients of your choosing, whether it's spinach or wontons or crunchy fried noodles.

Adapted and expanded from this recipe.

6 cups chicken broth or two cubes bouillon + 6 cups water (can use beef broth if you don't mind a darker color or vegetable broth to keep it vegan)
1 teaspoon salt (I used kosher salt and it was a little salty, so salt to taste)
4 tablespoons cold water
2 tablespoons corn starch
2 eggs or 1 egg + some liquid egg whites
1/4 teaspoon ground ginger (or to taste)
A sprinkle of dried chili flakes
3 scallions

1. Bring the broth to a boil and add the salt.
2. In a small bowl or cup, mix together the corn starch and cold water.
3. Stir the corn starch slurry into the boiling soup and add the spices (ginger and chili flakes).
4. Beat the eggs lightly and add a little hot broth to the eggs.
5. Slowly add the eggs to the soup, either drizzling it in with a fork or pouring in small amounts while stirring the soup.
6. Pour into bowls, garnish with chopped scallions and enjoy!

Thursday, November 19, 2009

Corn cakes

I based this off a combination of a recipe for arepas and a recipe from Recipezaar for corn cakes. I used grits because it was what I had in the house, though a corn meal might be even better and then you could remove the corn starch as an ingredient. I'm still looking for Goya masarepa to make real arepas though! Another option might be to leave out both the oil and the corn starch for a lower fat option.

1 - 1.5 c grits (I started with 1 cup and then added some more when I saw it was too watery)
1/4 tsp salt
1.5 c boiling water
1.5 Tbsp olive oil
1.5 Tbsp corn starch

1. Mix the grits and salt together in a large bowl.
2. Add the boiling water and stir very well.
3. Add the olive oil and corn starch and stir again.
4. Let it sit, mixing occasionally, until a thick batter is formed.
5. Heat some more olive oil in a skillet and scoop about 1/4 c batter into the pan.
6. Flatten a little with a spatula if you want thin patties, add more batter if you want larger and thicker patties.
7. Fry both sides until crispy and browned. Blot oil so they don't get soggy.
8. Slice open and make your favorite sandwich!

Wednesday, August 5, 2009

Easy Rosmary Herb Bread (vegan, gluten free, citrus free, easy)

Im sorry I have been MIA, I have been cooking, but I started a new job, so things have been hectic. One of my new favorite recipes is this rosmary herb bread. It is strongly flavored, and stands well on its own or with a dip or with a veggie burger or veggie sandwich.

1 cup water
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 1/2 cups gluten free flour
1 1/2 teaspoons active dry yeast
1 tbsp baking powder

mix sugar and yeast and water together
Let yeast proof for 10 minutes.
Mix flour., salt, rosmary, italian seasoning, and pepper and baking powder in the mixer.
Add yeast mixture and oil, and let kneadfor 10 minutes.
Set aside in a warm place and let rise until doubledin size, about an hour.
Punch dough down, shape and let rise. Bake at 375 for 30 minutes

Tuesday, July 7, 2009

Gluten Free Seitan- yes its possible!

The picture for the seitan is next to the vegan tzaziki in the picture below- I hope you enjoy this recipe as much as I do- it is adjusted from seitan o' greatness from the ppk

3/4 cups Orgran gfg
1/8 cup nutritional yeast
1/2 tsp salt
1 tsp paprika
1 tsp gyro spice
1/2 cups water- add and extra tbsp or two if it needs it to stick together
3 tbsp braggs liquid amos or gf soy sauce
1/2 tbsp acv
1 tbsp extra virgin olive oil
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients.
Mix the rest of theingredients (liquid ingredients) in a smaller mixing bowl.
Whisk welluntil mixed.
Add the liquid ingredients to the dry ingredients.
Mix well, then knead for a minute or two...
it doesn't need long. I just left it going around in my mixure for a few minutes, and kneaded it into a roll.
Form into a log , wrap tightly in foil, twisting ends.Bake for 90 minutes, turning it ocassionally so it doesnt form a hardcrust. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.Slice to use as desired.

Monday, June 29, 2009

Vegan Tzaziki- with a teaser

This plate was one of the most satisfying meals I have had in a long time. The teaser is I have made possibly the most simple and wonderful gluten free seitan ever! Stay tuned for the recipe. The tzaziki was the perfect compliment for my gryo flavored sietan, and is as simple as can be.

Vegan Tzaziki

1/2 container of Toffuti Sour Cream
2 Persian Cucumbers or 1 regular Cucumber
1 teaspoon dried dill
1/2 tsp garlic powder
1/2 tsp salt

Chop and mince the cucumbers finely and mix all ingredients together. Let sit in the fridge for an hour or two to let the flavors meld.

Thats it! This makes an amazing dip for cucumbers or chips, as well as a good filling for lettuce wraps. You can also make it non vegan by using regular sour cream or greek yogurt.

Tuesday, June 9, 2009

Fat Free Italian Dressing ( Citrus free, gluten free, fat free, vegetarian, can be made vegan)

1 cup chick'n consume
1 1/2 tsp cornstarch desolved in 1/8 cup water
1/4 cup cider vinegar
1 teaspoon minced garlic
2 teaspoons sugar
1/4 teaspoon pepper
1 teaspoon grated parmesan cheese or nutritional yeast (optional)

Heat the consume until boiling, add in the cornstarch with water, and boil until sligtly thickened, to normal salad dressing consistancy. Add the other ingrediant, stir to mix, and place in the refridgerator to allow the flavors to meld for an hour or so.