Monday, March 30, 2009

Tehina aka techina ( Vegan, gluten free, nut free)

I do this proportion wise, so I am sorry it is not exact, but I do love making tehini- awsome over salad, drizzled in a wrap, over chickpea patties......

I use:
1/2 water
1/2 tehini (pure sesame paste)
1-2 cloves garlic
1-2 tsp vinegar
1/4-1/2 tsp salt

I simply mix this together- I find it mixes more easily if you use hot water, and enjoy it- if you want a stronger taste, feel free to add garlic powder, maybe a little onion powder and some parsley!

Monday, March 23, 2009

Sweet Thai Chili Sauce (Vegan, Gluten Free, Easy, Frugal)

Sweet Thai Chili Sauce

1 cup unbleached cane sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon red pepper flakes

1)In a saucepan, comine the sugar, water, vinegar, garlic and salt.
2)Bring to a boil over medium heat until the sugar is dissolved.
3)Turn to medium-low and add the red pepper flakes.
4)keep cooking until the sauce is a little syrupy (18-25 min).
5)Let cool to room temperature, then keep refrigerate in an airtight jar for up to three weeks.
6)When using, heat a little bit until it thins to a slightly syrupy consistency.

I tend to freeze this in ice cube trays and microwave for 15 seconds.

This is amazing over rice and veggies, on a burger instead of ketchup, and to dip fries in!

Thursday, March 12, 2009

Tomato Free Mole Sauce ( Vegan, Gluten Free, Citrus Free)

4 1/2 cups vegan chicken consume or veggie broth
3 tablespoons water
1 chopped onion
4 cloves chopped garlic
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon cinnamon
2 1/2 tablespoons chili powder
3 tablespoons potato starch
3 tbsp cocoa powder

Heat water in a large saucepan over med. low heat.
Add onion, garlic, oregano, cumin and cinnamon.
Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.
Mix in chili powder and flour, stir for 3 minutes.
Gradually whisk in chicken broth.
Increase heat to med. high.
Boil until reduced, about 35 minutes, stirring occasionally.
Remove from heat.
Whisk in chocolate; season with salt and pepper to taste.

Tuesday, March 3, 2009

GF Bread mix pretzel rolls (easy, vegan, gf)

I am so sorry about not posting for so long. I lost my camera cord, but have decided to post the recipes sans pictures!

My latest recipe is pretzel rolls, which can also be technically made into soft pretzels. I find them a nice treat- definatly good on the snow day we had yesterday!

1 1/4 cup soymilk(105°F to 115°F)
1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
1 package bobs red mill gluten free bread mix
1 tablespoon maple sugar ( You can use table sugar or honey, but I was all out of both)
1 teaspoon salt plus more for sprinkling
1 tsp vinegar

To Boil In:
6 cups water
1/4 cup baking soda
Place all ingrediants in a bread machine on dough cycle.Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute.
Divide dough into 8 pieces and form into oblong rolls.
Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each.
Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes.
Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat. Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up.
Sprinkle well with salt, and repeat with remaining rolls.
Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.

My husbands comment : Tastes like soft pretzels, and my daughter and I both ate one. Leftovers for tonight :-D