Thursday, April 30, 2009

Super Simple Black Bean Soup ( Gluten free, vegan, citrus free, nightshade free)

1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped ( I was out of this, so I used 1 tsp celery salt)
2 small chicken bouillon cubes or consume
1-1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1 tbsp Vinegar


1. In a pot, combine the first five ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans and vinegar to the soup and simmer until thickened.

Tuesday, April 21, 2009

Ginger Salad Dressing( Gluten free, vegan, citrus free)

This is my favorite salad dressing. I also use it as a vinegrette over pasta, vegetables, and beans. This recipe is fat free, easy to make, and definatly cheaper then buying a bottle of chemically laden salad dressing at the store. I hope you enjoy it as much as I do!

1/4 cup onion
1/4 cup vinegar ( it says rice wine, I just usewhite)
1/2 cup soy sauce
1/8 tsp ground ginger

puree in a food processor until emulsified

Ginger Salad Dressing

Thursday, April 16, 2009

Pesach Matzah Rolls! (gluten free when made with oat matza,vegetarian, dairy free, kosher for passove)

So now that passover is over, and you are stuck with all this matzo meal, try this recipe! My husband says it tastes like matza balls- but 3 batches went this week!

1 cup boiling water
1.4 cup oil
1/4 tsp salt
2 cups of Matza Meal
4 eggs

Mix the oil, water and salt together, add matza meal until it forms a ball, then add eggs one at a time, until fully encorportated.
Shape into rolls, place in a pan, and bake at 425 for 30 minutes. These rolls are airy and light.