Friday, January 30, 2009

Gluten Free, Vegan, Fluffy Rolls

These rolls are doughy and yeasty and just wonderful. I made 6 small rolls out of this recipe, but you can definitely make a larger batch. I made the dough in the bread machine, shaped it- it was sticky, so I sprayed my hands with pam, and let them rise again before baking them.

1 tbsp yeast
1 tsp sugar
1 tsp salt
1 tsp oil
2 cups bread flour ( You can use a gluten free flour blend with 2 extra teaspoons xanthan gum)
1 tsp vinegar (as a dough enhancer)
1 cup plus 1 tbsp warm water

I proofed the yeast with the sugar and warm water, then placed the remaining ingredients in my bread machine on the dough cycle.
Once the cycle was completed, I separated the dough into 6 balls, sprayed with pam so I could shape them, and let them rise again in a warm but turned off oven for an hour.
I then baked them at 350 for 25 minutes.

They were doughy, and gooey, and perfect. I cant wait to use them as sandwiches!

Wednesday, January 14, 2009

Teriyaki Chickpeas and Rice (Vegan, Gluten free, Nut and Peanut Free, Quick and Simple and Cheap)

I got my inperation for this recipe from The Happy Herbivore . She has some awsome recipes and I strongly suggest that you check her out.

I started this recipe by making one cup of rice with 2 1/4 cups of water, and letting simmer for about 20 minutes until all the water was absorbed and the rice was tender and ready.

While that was happening I mixed up a marinade of

1/4 cup soy sauce

1/4 cup sugar

1 tsp ginger

1 tsp garlic powder

1 tsp red pepper flakes

1/4 cup water

I then soaked a can of drained chickpeas in this marinade while the rice cooked, and then while the rice cooled a little, I simmered these chickpeas in thier marinade over a low flame, and then combined the rice and the chickpeas and thier marinade for a delish dinner!

Sunday, January 11, 2009

Broccoli soup

This soup is really healthy and cozy on a cold day. I recommend adding white beans to it for protein, I plan on trying that the next time I make it. Broccoli is really good for you, high in fiber and part of the Brassicae family of plants (like cabbage, cauliflower, etc). It has selenium, Vitamin C and Vitamin K. It's really a wonder food so get some more broccoli!

Broccoli soup

1 bag frozen chopped broccoli (I used a large bag)
1/2 large red onion, chopped
5 cloves garlic, diced
1/2 can corn niblets
1 packet soup mix + ~8 cups water or 8 cups broth (I used mushroom soup, but any type of broth would be delicious)
salt and pepper
chili powder

1. Cook the broccoli, onion and garlic in some vegetable oil until the broccoli softens. It should start to pull apart as you mix it.
2. Season heavily with salt and pepper. Add about 1/2 teaspoon on chili powder.
3. Add the soup mix and water or both. Bring to a boil.
4. Lower to a low boil and cook for 30+ minutes.

Delicious with some toasted bread or crackers.

Wild mushroom rice

This went over so well, there was none left after Shabbat to take a picture of for the blog! It smelled fantastic as it was cooking, it reheated very well and it's so tasty, you'll never want boxed rice pilaf mixes again!

1 cup wild mushrooms, chopped ( I used oyster mushrooms, but any mushroom with an interesting flavor would work)
1 medium red onion, chopped (shallots would be amazing in this too!)
5 large cloves garlic, diced
2 cups brown rice (I used brown basmati rice, this would be really good with some wild rice mixed in too)
salt and pepper
fresh rosemary
5 cups water

1. Heat two tablespoons of vegetable oil in a large saucepan.
2. Saute the mushrooms, onions, garlic and rice together until all the vegetables are soft.
3. Season with salt, pepper and chopped fresh rosemary.
4. Add the water and bring to a boil.
5. Reduce heat and simmer until most of the water boils away.
6. Mix rice before eating and enjoy!

Wednesday, January 7, 2009

Tehini Sesame Noodles (gluten free, nut free, vegan)

I got my inspiration from this recipe, and modified it to suit my own tastes. I like my food flavorful and spicy. I found that the soy sauce was extremely dominating, lending it an Asian taste. I feel that next time I make it, I will either leave out the soy sauce or cut it down. I suggest you make it without the soy sauce, and then decide if you would like to add it.

3 tablespoons soy sauce
3 tablespoons toasted sesame oil
1 1/2 tablespoons sesame paste*
1 1/2 tablespoons vinegar
2 tsp garlic
1 tbsp ground ginger
1 tbsp dried red pepper flakes
Smoked paprika and sesame seeds to sprinkle on top of each serving

Mix the first 7 ingredients together and pour over warm pasta, then sprinkle each serving with sesame seeds and smoked paprika for added flavor and color

Tuesday, January 6, 2009

Vegan South Carolina BBQ Sauce Sloppy Joe (Gluten free, Vegan, Citrus Free)

This meal was super simple, although had a few steps, and suprised me with how tangy and wonderful it was! I will definatly be using this sauce in many many ways, such as a glaze for potatoes baked in the oven, or over grilled tofu....

The sauce was taken from The Happy Herbivore - who has excellent recipes and you should definatly check out.

2/3 cup yellow mustard( for a kick, I used jalapeno mustard)
1/2 cup sugar
1/2 cup white distilled vinegar
1/4 cup water
1 tbsp soy sauce
1 tbsp molasses( I didnt have molasses so I used maple syrup)
1/2 tsp garlic powder
cayenne powder as desired (start with 1/8 tsp)

1. whisk all ingredients together in a sauce pan
2. bring to a boil
3. once boiling, reduce to low
4. cook uncovered 5-10 minutes (until thickness to your liking- this took me closed to 15 minutes because I like my sauce thick)
6. store in an air-tight container in the fridge

Quick Tvp Barbeque Sandwiches Ingredients
1 c TVP
1/2 c Water
1 md Onion, chopped fine
Your favorite barbeque sauce
1 Or 2 cloves garlic, minced

1)Mix the TVP with the 1/2 cup water and set aside for 5 minutes.
2)Saute onion in about 1 Tbs. water until almost clear.
3) Add garlic and cook for another minute.
4)Add the reconstituted TVP.
5)The add the barbeque sauce until the mixture is the right consistency for sandwiches. Heat thoroughly and serve.

Monday, January 5, 2009

Mushroom white bean stew/soup

I made this soup on Friday and it was a huge hit! In the picture, it has some cooked rice I added to it later, a mix of brown Basmati and wild rice. This was savory and delicious, great on a cold winter day or if (like me) you have a horrible cold. I only have a stove-top here in Israel so I'm finding creative ways to make different types of meals on it (other than stir fry, which we tend to eat a lot these days). I made note of substitutions I made or I think might come in handy for other cooks!

Mushroom white bean soup (adopted from

1 Tbs or more vegetable or olive oil
1 package white or baby bella mushrooms, sliced (I debated adding more, I think this would be really good with a blend of different kinds of mushrooms)
1 chopped onion (I used a red onion, it gave it some really good flavor)
3-6 cloves of garlic, diced
4+ cups of vegetable broth (I didn't measure exactly, I just poured in some soup mix and filled the pot with water until I was satisfied)
1 15-ounce can of diced tomatoes (I used half a 500g can of crushed tomatoes, which worked just as well)
1/4 cup lemon juice (the original recipe called for dry white wine, which I didn't have...I think a flavored vinegar would work just as well also)
2 15-ounce cans of white beans (recipe called for cannelloni, but I used butter beans b/c it's what I found in the store)

1. Heat the oil in a large soup pot and throw in the onions, mushrooms and garlic. Saute until onion and garlic are softened and mushrooms get some golden color.
2. Add the broth (or soup mix and water), tomatoes with liquid, and lemon juice/wine/vinegar.
3. Bring to boil, them lower to a simmer for 15+ minutes until flavors meld.
4. Mash about half a can of beans, then ad the mash and the remaining beans to the soup. Stir in and simmer for another 10 or so minutes until the beans soften and mix into the soup.

Adding the cooked rice after gives it a little something extra without the rice getting mushy from being cooked in the soup, soaking up the broth.

This would probably be really good with some meat or chicken added in as well.