Lately I've been working on baked goods. Trying to perfect gluten-free baking, as it were. Not an easy task, which is why I'm so thrilled with these cookies. Not only are they wheat free, but they're vegan, fat free, AND sugar free. It doesn't get any better than that.
Wheat-Free Oatmeal Chocolate Chip Cookies
+ 3/4 cup oat flour
+ 1/2 cup brown rice flour
+ 1/2 teaspoon baking soda
+ 1/8 teaspoon salt
+ 1/2 cup agave syrup
+ 1/2 teaspoon real vanilla extract
+ 5 Tablespoons of oil (I used extra-light olive oil, not extra-virgin, though any vegetable oil should work well)
+ 1 egg substitute (non vegans can just use an egg)
+ 1/4 cup unsweetened shredded coconut
+ 3/4 cup oats (and yes, you can buy gluten free oats)
+ non-dairy chocolate chips --I picked up some that were sweetened with white grape juice.
Directions:
1) Combine the oat flour, brown rice flour, baking soda, and salt in a small bowl.
2) In a medium bowl, blend the sugars, vanilla, and oil. Beat in the egg.
3) Slowly add the flour mixture until well combined.
4) Stir in the shredded coconut, oats, and as many chocolate chips as you would like.
5) Bake at 350ยบ for 8 to 10 minutes.
Finally, enjoy.
Wheat-Free Oatmeal Chocolate Chip Cookies
+ 3/4 cup oat flour
+ 1/2 cup brown rice flour
+ 1/2 teaspoon baking soda
+ 1/8 teaspoon salt
+ 1/2 cup agave syrup
+ 1/2 teaspoon real vanilla extract
+ 5 Tablespoons of oil (I used extra-light olive oil, not extra-virgin, though any vegetable oil should work well)
+ 1 egg substitute (non vegans can just use an egg)
+ 1/4 cup unsweetened shredded coconut
+ 3/4 cup oats (and yes, you can buy gluten free oats)
+ non-dairy chocolate chips --I picked up some that were sweetened with white grape juice.
Directions:
1) Combine the oat flour, brown rice flour, baking soda, and salt in a small bowl.
2) In a medium bowl, blend the sugars, vanilla, and oil. Beat in the egg.
3) Slowly add the flour mixture until well combined.
4) Stir in the shredded coconut, oats, and as many chocolate chips as you would like.
5) Bake at 350ยบ for 8 to 10 minutes.
Finally, enjoy.
Now, I know what you're thinking: but Neko, how can a soy-free vegan enjoy stir fry? And you'd be right; it sounds damned near impossible, and it certainly took me a long time to find a substitute for soy based stir fry sauces. This, however, I've tested, and tweaked, and tested again, and it's still fantastic. A little bit spicy, a lot mellow, and all around delicious.
What you'll need:
+ 1/2 cup low fat coconut milk
+ 3-4 cloves of garlic, minced
+ 1 inch fresh ginger, shredded
+ 1/2 tsp coriander powder (replacing this with fresh cilantro is also quite nice)
+ squeeze of lemon or lime
+ 3 stocks of lemongrass, cut into pieces
+ 1 hot chili pepper, finely chopped
What you do:
Mix all ingredients together and add to the stir fry in the last few minutes. Remove the lemongrass pieces before serving.
For those unfamiliar with stir fry, simply take a collection of your favourite veggies and toss them into a wok with heated oil, then cook until not quite tender, add your sauce and let things mingle. Serve over rice or rice noodles.
I am also in the process of hunting down a good gluten free, soy free, corn free vegan burger recipe. This is proving quite challenging, so if anyone has any suggestions/ideas, please let me know. I'm also willing to purchase pre-made burgers that meet the above criteria. I've been cooking a lot lately, too, so expect random recipes throughout the coming weeks.
What you'll need:
+ 1/2 cup low fat coconut milk
+ 3-4 cloves of garlic, minced
+ 1 inch fresh ginger, shredded
+ 1/2 tsp coriander powder (replacing this with fresh cilantro is also quite nice)
+ squeeze of lemon or lime
+ 3 stocks of lemongrass, cut into pieces
+ 1 hot chili pepper, finely chopped
What you do:
Mix all ingredients together and add to the stir fry in the last few minutes. Remove the lemongrass pieces before serving.
For those unfamiliar with stir fry, simply take a collection of your favourite veggies and toss them into a wok with heated oil, then cook until not quite tender, add your sauce and let things mingle. Serve over rice or rice noodles.
I am also in the process of hunting down a good gluten free, soy free, corn free vegan burger recipe. This is proving quite challenging, so if anyone has any suggestions/ideas, please let me know. I'm also willing to purchase pre-made burgers that meet the above criteria. I've been cooking a lot lately, too, so expect random recipes throughout the coming weeks.
Having just finished my lunch, I decided that this latest recipe needed to be shared. This soup is so freaking fantastic. It has this incredibly mild, cinnamon-y flavour to it that just... Oh. I think I could live off this soup.
Chickpea Soup, Lebanese style
What you'll need:
+ 1 large onion, chopped
+ 2 ribs celery, diced
+ 2 carrots, diced
+ 4 cloves garlic, minced or pressed
+ 1 teaspoon ground cumin
+ 1/2 teaspoon paprika
+ 1/8-1/4 teaspoon chili powder or cayenne (I like spicy, so we used both)
+ 1/4 teaspoon allspice (we used garam masala)
+ 1/4 teaspoon ground ginger
+ generous pinch saffron, lightly crushed (no, not me --to differentiate, I spell my name with a ph --Saphron)
+ 2 bay leaves
+ 1 3-inch cinnamon stick
+ 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
+ 5-6 cups vegetable broth
+ 1/4 cup red lentils
+ 1/2 cup chopped parsley
+ 2 tablespoons lemon juice
( what you do )
I really have nothing else. Actually, that's not true. I have lots of things, but am in the wrong mood for sharing. Possibly I shall update after Rod's visit on Thursday. In the mean time, try the soup, eat the soup, love the soup.
I seriously would eat another bowl right now if I'd thought to bring one (even though I am hopelessly full).
Chickpea Soup, Lebanese style
What you'll need:
+ 1 large onion, chopped
+ 2 ribs celery, diced
+ 2 carrots, diced
+ 4 cloves garlic, minced or pressed
+ 1 teaspoon ground cumin
+ 1/2 teaspoon paprika
+ 1/8-1/4 teaspoon chili powder or cayenne (I like spicy, so we used both)
+ 1/4 teaspoon allspice (we used garam masala)
+ 1/4 teaspoon ground ginger
+ generous pinch saffron, lightly crushed (no, not me --to differentiate, I spell my name with a ph --Saphron)
+ 2 bay leaves
+ 1 3-inch cinnamon stick
+ 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
+ 5-6 cups vegetable broth
+ 1/4 cup red lentils
+ 1/2 cup chopped parsley
+ 2 tablespoons lemon juice
( what you do )
I really have nothing else. Actually, that's not true. I have lots of things, but am in the wrong mood for sharing. Possibly I shall update after Rod's visit on Thursday. In the mean time, try the soup, eat the soup, love the soup.
I seriously would eat another bowl right now if I'd thought to bring one (even though I am hopelessly full).
I really am trying to stay away from this journal. I am. And, okay, it's not going so well, because work bores me and the only way to avoid said boredom is to immerse myself in the going-ons of my flist. But I was doing well with the not updating, until, of course, I had dinner, because now I absolutely have to share this fantastic recipe. Best vegan tacos I have ever eaten. Hands down.
Spicy Black Bean Tacos
What you'll need:
+ 1 tsp olive oil
+ Half a sweet onion, sliced into half-moons
+ 1 clove of garlic, chopped
+ 2 sweet peppers, cut into matchsticks
+ 1 jalapeno pepper, sliced
+ 1 14 1/2-ounce can black beans, drained and rinsed
+ 1/2 cup salsa
+ 1 tsp cumin
+ 1 tsp chili powder
+ 1/2 tsp sea salt
+ tortillas or taco shells (I managed to find some over-priced rice flour wraps to use, but wheat tortillas would work just as well)
Heat the olive oil in a heavy-bottomed skillet over medium. Add the garlic, onion, and peppers, and cook until soft, about 10 minutes. Add the beans, salsa, and spices; stir and let the mixture simmer while you prepare the tortillas.
In a small skillet, heat the tortilla shell on both sides (the recipe said to use oil, but I skipped this and did it dry --it worked perfectly) until slightly brown and crispy. This process adds strength to the wrap so that it holds the innards without falling apart while you're eating.
Then simply fill the shells and fold them over. Voila, you're done.
Total prep time: 5 minutes
Total cook time: 15 minutes
I didn't feel the need for garnish, but non vegans could likely include cheese. Possibly a little lime might add some kick.
And on that note, there are books calling my name. Shit, though. That was seriously a satisfying meal.
Spicy Black Bean Tacos
What you'll need:
+ 1 tsp olive oil
+ Half a sweet onion, sliced into half-moons
+ 1 clove of garlic, chopped
+ 2 sweet peppers, cut into matchsticks
+ 1 jalapeno pepper, sliced
+ 1 14 1/2-ounce can black beans, drained and rinsed
+ 1/2 cup salsa
+ 1 tsp cumin
+ 1 tsp chili powder
+ 1/2 tsp sea salt
+ tortillas or taco shells (I managed to find some over-priced rice flour wraps to use, but wheat tortillas would work just as well)
Heat the olive oil in a heavy-bottomed skillet over medium. Add the garlic, onion, and peppers, and cook until soft, about 10 minutes. Add the beans, salsa, and spices; stir and let the mixture simmer while you prepare the tortillas.
In a small skillet, heat the tortilla shell on both sides (the recipe said to use oil, but I skipped this and did it dry --it worked perfectly) until slightly brown and crispy. This process adds strength to the wrap so that it holds the innards without falling apart while you're eating.
Then simply fill the shells and fold them over. Voila, you're done.
Total prep time: 5 minutes
Total cook time: 15 minutes
I didn't feel the need for garnish, but non vegans could likely include cheese. Possibly a little lime might add some kick.
And on that note, there are books calling my name. Shit, though. That was seriously a satisfying meal.
It's been quite a while since I last posted a recipe. This is partly due to the hectic pace of real life, but mostly it's due to the fact that I haven't, until now, found a recipe worthy of sharing.
That all changed yesterday. In fact, I meant to post this last night, but I was so satisfied that I ended up falling asleep on the couch. Those that know me know that I have a passion for Indian food. I will eat it morning, noon and night for days on end and never get bored. My preference is for Punjabi fare, but I'll take just about anything so long as its spicy and vegan. This particular dish happens to be both (not to mention delicious).
Aloo Chole
What you'll need:
+ 1 tsp oil (calls for ghee, but ghee is not vegan, so I used olive, it worked)
+ 1 tsp mustard seeds
+ 1/2 tsp cumin
+ 1 tsp of garlic-ginger-cilantro paste (a mortar and pestle come in handy here)
+ 1 large onion, chopped
+ 2 cans chickpeas (I believe, in places, these are also called Garbanzo beans)
+ A fistful of chickpeas made into smooth paste (from the 2 cans)
+ 2 potatoes, peeled and cut into cubes
+ 4 ripe tomatoes finely chopped
+ 1 TBSP chana masala powder (you can buy this in most Indian grocery stores, or find a recipe online)
+ 1/2 tsp chili powder
+ 1/2 tsp salt
+ 1/2 tsp turmeric
( Directions )
That all changed yesterday. In fact, I meant to post this last night, but I was so satisfied that I ended up falling asleep on the couch. Those that know me know that I have a passion for Indian food. I will eat it morning, noon and night for days on end and never get bored. My preference is for Punjabi fare, but I'll take just about anything so long as its spicy and vegan. This particular dish happens to be both (not to mention delicious).
Aloo Chole
What you'll need:
+ 1 tsp oil (calls for ghee, but ghee is not vegan, so I used olive, it worked)
+ 1 tsp mustard seeds
+ 1/2 tsp cumin
+ 1 tsp of garlic-ginger-cilantro paste (a mortar and pestle come in handy here)
+ 1 large onion, chopped
+ 2 cans chickpeas (I believe, in places, these are also called Garbanzo beans)
+ A fistful of chickpeas made into smooth paste (from the 2 cans)
+ 2 potatoes, peeled and cut into cubes
+ 4 ripe tomatoes finely chopped
+ 1 TBSP chana masala powder (you can buy this in most Indian grocery stores, or find a recipe online)
+ 1/2 tsp chili powder
+ 1/2 tsp salt
+ 1/2 tsp turmeric
( Directions )
Despite the raging of my (now deleted) last entry, I have decided not to let the abundance of work get me down. And so, in order to celebrate apathy, I come bearing recipes.
This week doesn't look any better than last, so I'm not sure when I'll have last night's pictures up. The show went really well, though. I also have two decodings to post, but those will have to wait. For those that didn't read my (now deleted) last entry, to make a long story short: Work sucks. Microsoft sucks more. I need a new career. And it'll be January before I'm able to surface from this (not mine) screw up. Fun times, yo.
( Rice and Lentil Stuffed Peppers )
This week doesn't look any better than last, so I'm not sure when I'll have last night's pictures up. The show went really well, though. I also have two decodings to post, but those will have to wait. For those that didn't read my (now deleted) last entry, to make a long story short: Work sucks. Microsoft sucks more. I need a new career. And it'll be January before I'm able to surface from this (not mine) screw up. Fun times, yo.
( Rice and Lentil Stuffed Peppers )
Before we get to today's recipe, I wanted to take a moment and allow my inner fangirl some fun. This is, of course, completely nonsensical. As such, you are more than welcome (in fact, encouraged) to ignore the following:
Holy shit! New House tonight! With Tritter! David Morse! ::fangirls:: I might just die of the pretty. Crap. So in love. So, so in love. ::meep::
And we're done.
I'm a big fan of soups. Especially soups that freeze well. I like to make a big pot of soup on Sunday, have soup for dinner with a nice salad and some gluten free herb bread, and then freeze what's left over in single-serving containers so that I can have soup for lunch all week.
This soup not only freezes well, but it actually gets better with age. It's also hearty and warm and comforting and so easy it's laughable (although it is quite time consuming).
( carrot soup )
Holy shit! New House tonight! With Tritter! David Morse! ::fangirls:: I might just die of the pretty. Crap. So in love. So, so in love. ::meep::
And we're done.
I'm a big fan of soups. Especially soups that freeze well. I like to make a big pot of soup on Sunday, have soup for dinner with a nice salad and some gluten free herb bread, and then freeze what's left over in single-serving containers so that I can have soup for lunch all week.
This soup not only freezes well, but it actually gets better with age. It's also hearty and warm and comforting and so easy it's laughable (although it is quite time consuming).
( carrot soup )
Before we get to the recipe, I wanted to ramble about fanish things for a moment.
It's not very often that I find myself attracted to a character. I like characters, and identify with characters, and find myself fascinated by characters, and occasionally want characters, but it's not very often that a character (by their mere presence) leaves me panting and breathless. This is what most people would call a crush. I don't do character crushes. It's not my thing.
In fact, the last character crush I can remember having was Faith from Third Watch (see icon). No other character (even the ones I've written) have impacted me the way she did --god, she was just so... made my knees weak, you know?
So it'll likely come as a surprise then when I tell you that I have a new character crush. And he's a boy. I know. And this is why I can't be a full fledged lesbian (aside from the Mole, of course), because for as often as I drool over women, occasionally a pretty man will sneak in and make my knees weak. And it's not even the man, because the actor does nothing for me (other than my being a fan based entirely on talent). His character, however? Good god.
So now I need some Mike Tritter (House) icons. Damn you David Morse. You were never sexy before.
Anyway...
Ever since my relapse, I've been wary of trying anything new. In fact, the last few nights I've stuck to steamed rice and veggies, because I knew those were safe. This morning, however, I decided that I wanted something hearty to match the blistering winter winds outside, and so I made pancakes.
These are wheat free, but do contain oats, so if you're sensitive to oats, you may want to skip these. They are vegan (but you can substitute in eggs/milk) and completely sugar free.
( seriously delicious )
It's not very often that I find myself attracted to a character. I like characters, and identify with characters, and find myself fascinated by characters, and occasionally want characters, but it's not very often that a character (by their mere presence) leaves me panting and breathless. This is what most people would call a crush. I don't do character crushes. It's not my thing.
In fact, the last character crush I can remember having was Faith from Third Watch (see icon). No other character (even the ones I've written) have impacted me the way she did --god, she was just so... made my knees weak, you know?
So it'll likely come as a surprise then when I tell you that I have a new character crush. And he's a boy. I know. And this is why I can't be a full fledged lesbian (aside from the Mole, of course), because for as often as I drool over women, occasionally a pretty man will sneak in and make my knees weak. And it's not even the man, because the actor does nothing for me (other than my being a fan based entirely on talent). His character, however? Good god.
So now I need some Mike Tritter (House) icons. Damn you David Morse. You were never sexy before.
Anyway...
Ever since my relapse, I've been wary of trying anything new. In fact, the last few nights I've stuck to steamed rice and veggies, because I knew those were safe. This morning, however, I decided that I wanted something hearty to match the blistering winter winds outside, and so I made pancakes.
These are wheat free, but do contain oats, so if you're sensitive to oats, you may want to skip these. They are vegan (but you can substitute in eggs/milk) and completely sugar free.
( seriously delicious )
Isn't this just the cutest icon ever? ![[info]](http://l-stat.livejournal.com/img/userinfo.gif)
twincy made it for me. Heh.
Toasted Oats and Black Bean Soup
We made this tonight and it was absolutely fantastic. Hearty and zingy and quite homey. Highly recommended.
You will need:
+ 1/2 cup (125ml) oats (can leave out if you are sensitive to oats)
+ 1 tsp (5ml) cumin
+ 1/2 tsp (2.5ml) chili powder
+ 1 TBSP (15ml) oil
+ 1 onion, chopped
+ 1 stalk celery, chopped
+ 3 cloves garlic, chopped
+ 1 jalapeno, chopped
+ 4 tomatoes, chopped
+ 3 cups (750ml) stock/water
+ 14 oz (398ml) tin black beans, drained and rinsed
+ cilantro
+ 1 lime
( Instructions )
twincy made it for me. Heh.Toasted Oats and Black Bean Soup
We made this tonight and it was absolutely fantastic. Hearty and zingy and quite homey. Highly recommended.
You will need:
+ 1/2 cup (125ml) oats (can leave out if you are sensitive to oats)
+ 1 tsp (5ml) cumin
+ 1/2 tsp (2.5ml) chili powder
+ 1 TBSP (15ml) oil
+ 1 onion, chopped
+ 1 stalk celery, chopped
+ 3 cloves garlic, chopped
+ 1 jalapeno, chopped
+ 4 tomatoes, chopped
+ 3 cups (750ml) stock/water
+ 14 oz (398ml) tin black beans, drained and rinsed
+ cilantro
+ 1 lime
( Instructions )
There is apparently some interest in the sharing of recipes, and so I shall perhaps do that (although I'll stick to one or two a week so as to not spam you too much).
Almond Apple Crisp
+ vegan
+ low fat
+ soy free (depending on margarine)
+ gluten free
+ sugar free
You will need:
+ 6 apples (granny smiths for tart, galas for sweet) cored, peeled and sliced into thin wedges
+ 1/2 lemon
+ 2 tsp cinnamon (10ml) (1 tsp for each step)
+ 2 TBSP brown rice syrup (30ml) (1 TBSP for each step) -you can buy this at organic/whole food stores, or, in a pinch, you can use maple syrup (higher sugar content). Non vegans can use honey.
+ 1/2 cup GF flour (120ml) -oat works well, but you can use regular flour
+ 1 TBSP of GF flour (15ml)
+ 1/2 cup rolled oats (120ml)
+ 1/2 cup slivered almonds (120 ml)
+ 3 TBSP margarine/butter/replacement product (45ml)
( directions )
It's actually better the second day, as we polish off what we couldn't eat last night tonight. Fanfreakingtastic.
Almond Apple Crisp
+ vegan
+ low fat
+ soy free (depending on margarine)
+ gluten free
+ sugar free
You will need:
+ 6 apples (granny smiths for tart, galas for sweet) cored, peeled and sliced into thin wedges
+ 1/2 lemon
+ 2 tsp cinnamon (10ml) (1 tsp for each step)
+ 2 TBSP brown rice syrup (30ml) (1 TBSP for each step) -you can buy this at organic/whole food stores, or, in a pinch, you can use maple syrup (higher sugar content). Non vegans can use honey.
+ 1/2 cup GF flour (120ml) -oat works well, but you can use regular flour
+ 1 TBSP of GF flour (15ml)
+ 1/2 cup rolled oats (120ml)
+ 1/2 cup slivered almonds (120 ml)
+ 3 TBSP margarine/butter/replacement product (45ml)
( directions )
It's actually better the second day, as we polish off what we couldn't eat last night tonight. Fanfreakingtastic.