Monthly Archives: May 2016

Creamy Potato Soup- Vegan, GF

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Last month we visited my sister and her family in Idaho, and while there she made us this super yummy creamy potato soup, which is vegan and gluten-free. My kids begged me to get the recipe so I did and we’ve made it a couple of times since :). You get the creaminess from the raw cashews. Enjoy!

Creamy Potato Soup-Vegan, GF
*serves 6

1 cup finely chopped onion

1 cup finely chopped celery

2 clove garlic (minced)

2 tbsp garlic powder

1 tablespoon extra virgin olive oil

4 cups cubed potatoes (peeled and chopped in 1/2 in thick pieces; I used Russet)

9 cups warm water (divided, see instructions below.)

1 1/2 cup yellow corn kernels (I used frozen)

1 cup raw cashews

2 teaspoon salt

2 tablespoon onion powder

2 tablespoon  parsley flakes

2 tablespoon nutritional yeast (not necessary, I just like it in there)

In a large pot, cook/saute your onion, garlic, and celery in olive oil for just a couple minutes, until your onions are softened. Add your potatoes to the pot along with 7 1/2 cups of water. Allow to simmer for 10-12 minutes (or more, if you’ve cut your potatoes bigger than 1/2 inch cubes) or until potatoes are fork tender. Once potatoes are tender, or nearly so, add your corn. In a high-power blender (I use Blendtec), place 1 1/2 cups water, 1 cup raw cashews, salt, onion powder, parsley and nutritional yeast. Blend on high until the mixture is nice and smooth. Add blended cashew mixture to your pot and stir until everything is well-incorporated. You can eat the soup as is, or you can blend a few cups of the soup and pour it back in(or use your immersion blender), to make it a little more smooth and creamy(which my kids prefer).  Serve soup hot with your favorite crackers or rolls. Leftovers can be refrigerated for up 3- 5 days and reheated.

*This recipe can be doubled
*freezing does not work so well with this recipe. The liquid tends to separate and it makes for an unusual consistency.

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Filed under gluten-free, Soups, vegan

Vegetarian Sushi

When I was a child, I was always turned off by the word “sushi” probably because I associated it with fish and foreign foods. I still don’t like fish, but I’ve had some very yummy, vegetarian sushi’s since then, and this is a recipe, that I love. It has a homemade sauce in it that is delicious! This is a beautiful appetizer, filled with healthy fats and other amazing veggies and grains, that would be great served at a social gathering, or just at home with your family.

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Start off by making a sauce. Whisk together the syrup, mustard, onions and liquid aminos. Set the sauce aside.

Place the shiner side of a nori sheet(seaweed sheet found at health food stores on Asian aisle) on counter top or cutting board(shinier side just makes it look prettier, but doesn’t change flavor). With a spoon, spread 1/3 c quinoa over about half of the nori sheet. Leave 1 inch free of quinoa at top and bottom of Nori sheet. Push down  with the back of a spoon to compact quinoa. Spoon  a quarter of reserved sauce evenly over the quinoa. Arrange 1/4 of carrots, peppers, cucumbers and avocado near (and parallel to) the bottom edge of the nori sheet, which is the end closest to you.

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Roll the nori up tightly and seal the top edge with a little bit of water. Set the finished roll on a large plate and repeat process with the remaining nori sheet.

If you’re just making this for yourself, as I did for lunch the other day, you can just eat it like this (think of a rolled up sushi burrito) and skip the cutting stage:

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Using a very sharp knife(I used my butcher knife), cut each roll into 6 pieces. Can try wetting knife a bit if you’re having some issues cutting.

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THE RECIPE:

Quinoa and Veggie Sushi (lightly adapted from Kimberly Snyder)
*makes 4 rolls or about 24 individual pieces

Secret Sauce:
2 Tbsp maple syrup
1 Tbsp Dijon mustard
1 Tbsp minced red onions
2 tsp braggs liquid aminos (soy sauce)
4 Nori sheets (seaweed sheet found at health food stores on Asian aisle)
1 1/2 c cooked quinoa
1/3 c julienned  bell peppers (any color)
1/3 c julienned carrots
1 medium ripe avocado, cut into thin slices
optional: 1/3 c julienned cucumbers

Make a sauce by whisking together the syrup, mustard, onions and liquid aminos. Set sauce aside. Place the shiner side of a nori sheet on counter top or cutting board(shinier side just makes it look prettier, but doesn’t change flavor). With a spoon, spread 1/3 c quinoa over about half of the nori sheet. Leave 1 inch free of quinoa at top and bottom of Nori sheet. Push down firmly with the back of a spoon to compact quinoa. Spoon  a quarter of reserved sauce evenly over the quinoa. Arrange 1/4 of carrots, peppers, cucumbers and avocado near (and parallel to) the bottom edge of the nori sheet, which is the end closest to you. Roll the nori up tightly and seal the top edge with a little bit of water. Set the finished roll on a large plate and repeat process with the remaining nori sheet. Using a very sharp knife(I had the most success with my butcher knife), cut each roll into 6 pieces. Can try wetting knife a bit if you’re having some issues cutting. Serve immediately or cover and store in fridge until ready to serve (within a day or two).

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Filed under gluten-free, Lunch, Snacks/Sides/Appetizers, vegan, vegetarian

No-Bake Peanut Butter Bars

If you like peanut butter, you are going to love these! Only 4 ingredients so they are fast and easy to make. They go fast in our house so I have to hide a couple in the back of the fridge for myself if I want any.

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THE RECIPE:

No-Bake Peanut Butter Bars – lightly adapted from 100 days of real food
*makes 12 bars

1 1/2 c natural peanut butter (I used crunchy but both work)
1/3 c pure maple syrup*
1 c oats
1 c brown rice crisp cereal

Line an 8×8 inch baking dish with parchment paper. In a large mixing bowl, stir together the peanut butter and maple syrup. Add in the oats and cereal and stir to combine. Spread the mixture into your prepared baking dish. Cover with saran wrap and refrigerate at least one our. Cut and serve or store in fridge.

*When I double this, I use half maple syrup and half honey, so 1/3 c of each, and I press it into a 9×13 pan.

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Filed under Desserts, gluten-free, Snacks/Sides/Appetizers, vegan

Gwyneth Paltrow’s Bummer Bars

We made these Bummer Bars from Gwyneth Paltrow’s cook book, which are more like a granola bar than a dessert, even though the recipe is featured in her ‘sweets’ section of the book. But either way, they are good! I modified the recipe a little, mostly because I didn’t have some of her ingredients like quinoa flakes and dried apricots, but I’ve written the recipe as is from her book and then put my substitutions in parenthesis, so feel free to experiment :).

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Start out by preheating your oven to 350 degrees. Line a 9×11 inch dish with parchment paper, or you can use a lined, 12 cup muffin tin. Combine all the ingredients in a large bowl and pour the mixture into the pan or divide among muffin cups.

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Pack the mixture down with a rubber spatula (or hands). Bake for about 30 minutes, or until bars have firmed up and are golden brown (check after 25). Let cool before removing from the pan, using parchment paper to lift out of the pan, and cut into rectangles.

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You can eat these right away or store them in an airtight container and enjoy all week :).

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Gwyneth Paltrow’s Bummer Bars– Vegan, GF; lightly adapted from her book, It’s All Good
*makes about 12 bars, or more, depending on how you cut them

1 1/2 c quinoa flakes (I used oats that I pulsed in a blender until they were chopped up into much smaller flakes)
1/4 c ground flaxseeds
1/8 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 c extra virgin olive oil
1/4 c pure maple syrup
2 Tbsp brown rice syrup
1/2 c chopped prunes or apricots (I chopped up dates and they were great!)
1/2 c chopped pecans or walnuts

Preheat the oven to 350 degrees. Line a 9×11 inch dish with parchment paper (or you can use a lined, 12 cup muffin tin). Combine all the ingredients in a large bowl and pour the mixture into the pan or divide among muffin cups. Pack the mixture down with a rubber spatula (or hands). Bake for about 30 minutes, or until bars have firmed up and are golden brown (check after 25). Let cool before removing from the pan, using parchment paper to lift out of the pan, and cut into rectangles. Serve right away or store in an airtight container.

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Filed under Snacks/Sides/Appetizers, vegan