Summer Vegetable Rissoto

I always thought Risotto was a difficult dish until I tried it one day with a very basic recipe.  It is not difficult but it does require your constant attention for the entire cook time so, it is best to make when someone else is around to watch the kids.  This recipe is adapted from a simple vegetable risotto recipe meant as a side dish.  I have increased the portions to be a main dish for a family of 4 and have made it vegan and added lemon and mint for a fresh summer flavor

What your need:

6-8 cups vegetable stock

4 tbs olive oil

4-6 cups chopped raw veggies ( I used carrots, broccoli and bell peppers)

1 minced onion

3 cups Arborio Rice

Salt and pepper to taste

1/4 cup minced fresh mint

The zest and juice of one lemon

1/2 cup apple juice or white wine

1 cup frozen peas

1/2 cup Daiya Mozzarella shreds (optional)

In a sauce pan warm the vegetable stock.  In a large skillet heat oil over medium heat.  When oil is hot, add the onion and vegetables and cook until tender, 5-8 minutes.  Add rice, stir until coated with oil then add salt, pepper and juice.  Let he liquid bubble away.  Begin to add he stock 1cup or so at a time stirring aft each addition and adding more when it starts to evaporated.  The risotto should be neither soupy or dry, stir frequently.  Begin to taste the risotto after about 1/2 hour it should be tender but not mushy.  Once it has reached this point add the lemon zest, juice and peas.  About one minute lat, add the cheese and stir it in, you can add a tbs more of oil or of vegan margarine at this point as well if you choose.  Serve Immediately and enjoy.

 

Whole Wheat Vegan Pancakes

These are vegan and sugar free.  They are quick and easy for a weekend breakfast.

What you need:

2 cups whole wheat flour

1/2 cup apple sauce

1 1/2 to 2 cups apple juice

4 tsp baking powder

1tsp cinnamon

Mix the ingredients in a large bowl with a whisk (a whisk will make them light  airy, or in a stand mixer with a whisk attachment.   

Heat a nonstick fry pan over medium heat.  Add a bit if vegan margarine or oil to the pan then spoon pancake batter in

Flip pancakes when bubbles appear on top, brown both sides then serve with maple syrup or applesauce and cinnamon.  Enjoy!

Tofu Quesidillias

These are vegan and dairy free.  To make them candida friendly, skip the salsa and use chopped fresh bell peppers, black beans etc....

What you need:

1/2 block of extra firm tofu

1/4 cup canola oil

1/4 tsp paprika 

1/2 tsp cumin

1/2 tsp chili powder

A pinch of cayenne pepper

Large, Soft tortilla shells

Shredded Daiya mozzarella or cheddar 

Salsa

Be creative and add other fillings: eg.  Beans, avocado, peppers, roasted corn.

Cut the tofu into thin rectangles.  Heat the oil and spices in a skillet and add the tofu.  Brown the tofu slightly on both sides and remove from heat

Lay the tortillas out on your work surface fill half of each with tofu, Daiya, salsa and other toppings.  Fold over and heat in a large grill pan or fry pan turning once until they are heated through and the cheese is melted.

Using a pizza wheel, slice into three or four pieces and serve. You can serve with guacamole or more salsa.

Coconut lime Lara Bars

This is a variation on my school safe Lara Bars(see previous post).  They are raw, vegan, dairy and nut free.  

What you need:

1 cup sunflower seeds

1/2 cup shredded unsweetened coconut

Zest of half a line

Juice of half a lime

2 cups pitted dates

2 tbs sunflower seed butter

Prepare a small container (approx 8x8 but can be smaller to get thicker bars). lined with waxed or parchment paper. I use a small rectangular Pyrex dish however I have also used a bread pan, cup cake pan and mini brownie pan to make different sized bars.

In a food processor or one shot blender (I use my Magic Bullet for this part because the sunflower seeds are tiny) chop the sunflower seeds, coconut and lie zest together until you have a crumbly mixture. Put this aside.

In a food processor, pulse the dates until they are puréed and form a ball, then add the sunflower seed butter and pulse until mixed. Sqeeze in the lime juice, pour in the seed and coconut mixture and pulse until all blended together. 

Put the mixture into container pressing down and flattening the top. Refrigerate for about an hour. These can be stored in the fridge for about two weeks or out of the fridge for up to 72 hours. 

Ancient Grains Eggplant

This is a dairy free, vegetarian dish that can easily be made vegan by eliminating the egg and using some olive oil instead.  Depending on the cereal you choose it can Be made wheat free and even gluten free by using  a rice cereal.

What you need:

2 cups of ancient grains flake cereal powdered using a blender

1 large eggplant

2 cups tomato sauce

1 tbs dried basil

Salt and pepper to taste

2 eggs ( or some olive oil if you are vegan)

2/3 cup Daiya shredded mozzarella 

Preheat oven to 350 and warm tomato sauce on stove.

Wash and slice  your eggplant I to approx 1/4 inch slices (I got 8 slices out of my eggplant).  Blend the cereal into a fine crumb texture and add the basil and salt and pepper, place in large  flat bowl.  In another bowl beat two eggs. Coat each pice of eggplant in egg and then cereal and place in a single layer in a casserole dish.  Top each pice with Daiya Mozzarella shreds and bake for approx 30 minutes.

Remove from oven and plate each the pieces top with tomato sauce serve with a salad and enjoy!

Moroccan Carrot and Beet Salad

I found this recipe after my son insisted we buy Golden Beets at the local farmer's market.   I was worried that with the strong spices my kids wouldn't like it but I was wrong, they ate it up!  This recipe uses lime juice instead of vinegar so it is suitable for a candida diet.

What you need:

About 3 carrots grated

2 beets grated ( I used ggolden bets but it would work with red ones as well)

1/2 cup of raisins 

1/4 cup chopped dried apricots

1/2 tsp paprika

1/4 tsp ground cumin

1/4 tsp cinnamon

A pinch of salt

A pinch of cayenne

2 tbs lime juice

2 tsp honey

2 tbs fresh mint leaves chopped

In a large bowl combine the carrots, beets, raisins and apricots.  In a small bowl whisk together the remaining ingredients. Pour the dressing over the salad mixture and stir to coat.

Mulberry Coffee Cake

We have two mulberry trees in our back yard that literally litter the backyard with fruit each July.  So,  Mulberry baking!

I am making this dairy and sugar free.  I used an unbleached white flour for this recipe.

What you need:

About 2 cups of Mulberries(raspberries and blackberries would work too)

1 tbs xylitol or white sugar

1/4 cup water

1/2 cup of Canola oil

1 cup coconut palm sugar 

1 egg

2 cups unbleached flour

2 tsp baking powder

A pinch of salt

1 tsp  cinnamon 

1/2 cup almond, coconut or rice milk

First make a mulberry compote,

Put the mulberries, xylitol and water in a saucepan, bring to a boil then simmer to reduce liquid.

In a mixer or large mixing bowl, combine oil and coconut palm sugar then add the egg and mix well.  Gradually mix in flour, baking powder, salt and cinnamon.  Mix well then add in milk.

Pour half the mixture into a greased 8x8 pan,  spread mulberry compote on top the cover with the remaining batter.  Bake for approx 1/2 hour at 375.