Lemon-Basil Vinaigrette

Lemon-Basil Vinaigrette

• 1/4 cup lemon juice
• 2 tsp. Dijon mustard
• 1 clove garlic, minced (1 tsp.)
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves, finely chopped

To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.

"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)

"Fudgy" No Bake Chocolate Oatmeal Cookies (Vegan, Soy-Free, Wheat-Free)

Try mixing the flavor up by substituting carob powder for the cocoa or almond butter for the peanut butter!

Serves: 18

Ingredients:

2/3 cup maple syrup
1/4 cup vegetable oil
5 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 cup peanut butter
1 cup rolled oats
1 teaspoon vanilla extract

Directions:

In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.

http://www.godairyfree.org/Recipes/Dairy-Free-Desserts/Fudgy-No-Bake-Chocolate-Oatmeal-Cookies-Vegan-Soy-Free-Wheat-Free.html

Update-2 Weeks Vegan

It has been almost 2 weeks of being purely gluten free and vegan, and love how I am feeling. Erik's grandma even sent 12 pudding cups over, and I have resisted the temptation of chocolate fudge pudding...this is how serious I am about my new life.

Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/

One Food/Five Ways-This is one of my favorite features:
http://www.vegetariantimes.com/features/one_food_five_ways/

The book that helped me transition into vegan ism the most was The Kind Diet by Alicia Silverstone.

black bean and toasted corn tacos

From the Vegetarian Times

Will be making this again soon! Tastes great hot and cold.

Makes 4 tacos

* 1 cup cooked black beans
* 1/2 cup prepared salsa
* 2 cloves garlic, minced (2 tsp.)
* 2 1/2 tsp. ground cumin, divided
* 1 cup frozen corn kernels, thawed
* 1/4 tsp. ground black pepper
* 4 6-inch corn tortillas
* 12 baby spinach leaves
* 1/2 cup jarred roasted red pepper strips
* 1/4 cup coarsely chopped cilantro
* 2 small green onions, finely chopped (1/4 cup)
* 1/4 cup crumbled cotija or feta cheese, optional


Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.

Vegan Aritcoke Dip

From The Kind Diet

This was loved as an appetizer for my grandparent's 60th wedding anniversary!

2 (8.5) oz cans quartered articoke hearts, drained
1 cup Vegenaise
2 cup grated soy parmesan
1 finely chopped garlic clove, optional
Paprika

Use a wooden spoon to mash up the articokes in a mixing bowl. Add the Vegenaise, cheese and garlic and combine well.

Scrape the dip into a baking dish, and bake for 30 minutes of until browned on top. Sprinkle with paprika, then serve.

Rice Salad

This is one of my favorites, since spring 2009 from Martha. I especially love wild rice, avocado and pecans together. Perfect wedding/baby shower food.

Salad:
1 cup uncooked wild rice
Juice of 1/2 lemon
3 green onions, sliced
1/2 red pepper, diced
2 oz. sugar peas, cut into 1 inch pieces
2 ripe avocados, cut into chunks
1 cup toasted pecan halves
Lettuce

Dressing:
2 large cloves garlic, minced
1 tbsp Dijon Mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice vinegar
1/3 cup olive oil

Put rice in a strainer and run under cold water, rinse. Place rice in a medium-size saucepan, bring to a rapid boil. Adjust to simmer for 45 minutes. Place a thin towel inside a colander and turn rice into colander; drain. Transfer rice to a bowl and toss with lemon juice; cool.

Add onions, red pepper and sugar peas to rice. Toss with dressing; cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans. Garnish with lettuce. Makes 5-6 servings.

To prepare dressing, combine in a food processor or use a whisk.

Sweet Potato Lentil Stew

Serves 4-6
From The Kind Diet by Alicia Silverstone

This has been one of my favorites! I bet I have made it 8 times since Christmas.

1/4 cup safflower oil
1 medium onion diced
2 small tomatoes, diced
1 teaspoon minced ginger
1.5 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine Sea Salt
2-3 medium sweet potatoes, cubed
7 cups veg. broth
1 cup lentils

I start by heating the oil and making the onions tender, then either crock pot it for 4/8 hours high/low or combine all ingredients in a pot, bring to boil, then a low heat for 45 minutes.

Fruity French Lentils-YUM-vegan, gluten free

Serves 2

From Alicia Silverstone's The Kind Diet

1 cup green lentils
pinch of sea salt
1/2 cup fresh raspberries or fruit of your choice (I forgot, but this would be amazing!)
1/8 cup fresh basil
1/8 cup fresh parsley
1/2 cup chopped walnuts
1/2 cup fresh orange juice
2 teaspoon strawberry jam

Rinse lentils and drain, put in with 2 cups boiling water + pinch of salt.

Reduce to simmer till tender, about 30 minutes. Drain remaining liquid and rinse under water to cool.

Combine fruit, basil, parsley, and walnuts in a mixing bowl. Stir lentils in, then mix again.

Stir OJ and strawberry jam together, then pour and mix.

Chill 30 minutes before serving.

Warm Quinoa Salad with Edamame and Tarragon--from Allison :)

Tastes yummy both warm and cold. Vegan.

Quinoa is a gluten free, high protein grain.

Ingredients

* 1 cup(s) quinoa
* 2 cup(s) vegetable broth
* 2 cup(s) frozen shelled edamame, thawed (10 ounces)
* 1 tablespoon(s) freshly grated lemon zest
* 2 tablespoon(s) lemon juice
* 2 tablespoon(s) extra-virgin olive oil
* 2 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried--I haven't used this yet
* 1/2 teaspoon(s) salt
* 1/2 cup(s) drained and diced jarred roasted red peppers , (3 ounces) -- I haven't used this yet
* 1/4 cup(s) chopped walnuts, preferably toasted

Directions

1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.


http://www.delish.com/recipefinder/warm-quinoa-salad-edamame-tarragon-recipe-5643?click=recipe_sr

Anna's Peanut Butter Cookies-Gluten Free

1 Cup Peanut Butter/Nutella/any butter. I just did dark chocolate pb from Target and it was YUM :)
1 Cup Sugar
1 Egg
1 Teaspoon Baking Soda

12 minutes at 400

Brown Rice Crisps Bars

Brown Rice Crisps Bars-from The Kind Diet Book by Alicia Silverstone

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
Fine sea salt
3/4 cup all-peanut, natural variety of peanut butter





Pour the rice cereal into a large bowl. Heat the rice syrup with a
pinch of salt in a saucepan over low heat. When rice syrup liquefies,
add the peanut butter and stir until well combined. Pour over the rice
cereal. Mix well with wooden spoon.

Turn the mixture into an 8x8 or 9x13 baking dish. Wet your wood spoon
lightly and press the mixture evenly into the pan. Let cool for 1 hour before
cutting into squares or bars -- if you can!

Variation: Substitute almond butter for the peanut butter and raisins.

Pumpkin and Bean Soup

Pumpkin and Bean Soup

This is my first crock pot soup of 2009 and ever, and after trying Mel's, I made this countless times over the fall and winter, and also froze it to give as Christmas gifts, along with homemade pumpkin bread. It was a hit! Thank you, Mel, for starting me on a better food journey.

Adapted by Melanie from the RR/Food Network

1 med. onion, chopped
4 c. stock/broth (I just buy a "giant juicebox" of broth...it is 4 c.)
1 (28 or 29 oz...the big one) can of diced tomatoes in juice
2 (15 oz) cans black beans
1-2 (15 oz) cans pumpkin puree (depends on how pumpkin-y you want it)
1 c. half and half (milk or heavy cream would work, too)
1 T. curry powder
1 1/2 t. ground cumin
Could also add 1/2 t. cayenne pepper, but I don't because I don't have it on hand.

Saute the onion with olive oil in a dutch oven/stockpot. Add broth, tomatoes, beans and pumpkin. Bring to a boil.

Reduce the heat to medium low, stir in the half-and-half and the seasonings. Simmer 5 min.

***OR***

If you are lazy like me, you can add the olive oil (a T. or so) to a crock pot on high, then throw in the onions for 20 minutes or so until they've softened, then add the broth, tomatoes, beans, pumpkin and seasonings. Cook it in the crock pot for a few hours until it is all hot, then add the half-and-half about 30 minutes before you plan to eat.

Garnish with chopped chives if you like. Or a little dollop of sour cream. This soup is great with grilled cheese sandwiches! *I skip the dairy, and it is nummy, too :)

Smokey Split Pea Soup

Feb. issue of Vegetarian Times.

Smoky Split Pea Soup

1 cup green split peas
2 Tbs. olive oil
1 tsp. smoked paprika
1 tsp. chopped chipotle chile, canned in adobo sauce (I didn't have this, but it still tasted good!)
1 large sweet potato, peeled and diced (3 cups)
2 medium onions, diced (3 cups)
3 ribs celery, diced (1 cup)
4 cloves garlic, minced (4 tsp)
14 oz. can diced tomatoes

1. Soak split peas in large bowl of cold water overnight.
2. Heat oil in 3 qt. saucepan over medium heat. Add paprika an chipotle, and stir. Add sweet potato, onions, and celery, and season with salt and pepper, if desired. Cover, and cook 10 minutes, or until onions are soft and translucent. Add garlic, and saute 2 minutes.
3. Drain split peas, and add to pot with 6 cups of water. Bring soup to a boil, reduce heat to medium low, and simmer 1 hour. Add tomatoes, and cook 30 minutes more, or until split peas are tender.

Approximately 4 - 6 servings.

* I just tossed everything into my crockpot, set it on low for 8 hours, and voila!

Lentil and Brown Rice Casserole

Lentil and Brown Rice Casserole--from La Dolce Vegan Cookbook
Tastes good with vegan cornbread.

3/4 Cup Dried Lentils
3/4 Cup brown rice
1 chopped medium onion
3 Cups Vegetable Stock
1 14-0z can crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 cup vegan 'cheese' optional

Preheat oven to 350

Dump Everything In covered dish but cheese, stir every 1/2 hour for 1.5 hours.
Remove cover, and sprinkle 'cheese' on top, broil uncovered until cheese melts in broiler
Broil until cheese melts--make sure it doesn't melt

Yummy-It tastes delicious without the cheese :) Quick and easy to make.

Sweet Potato Soup (w/ginger, allspice and peanut butter)

Sweet Potato Soup (w/ginger, allspice and peanut butter)

from the Reader's Digest "Food Cures" cookbook.

This is so creamy, filling and delicious! The book offers advice to 'fight disease with your fork' and gives tips about eating healthy and feeling good about your healthy food choices.

2 tbs olive oil
2 cloves garlic, minced
1 chopped onion
1 red bell pepper
1 teaspoon ground ginger
1 teaspoon allspice
4 cups veg. broth
2 large and chopped sweet potatoes
1 can diced tomatoes
1/2 cup natural peanut butter
16 oz frozen edamame
5 oz baby spinach

Step 1

Heat the oil in soup pot over medium high heat. Add garlic, bell pepper and onion. Cook for a few minutes. Add ginger, and allspice. Cook for 1 minute.

Step 2

Add broth and sweet potato chunks and tomatos. Add broth if necessary to cover potatoes. Bring to a boil. Reduce heat and simmer for 20 minutes.

Step 3

Add peanut butter to a small bowl and whisk until smooth with simmering broth. Add to the soup pot along with the edamame and spinach.

Step 4

Cook for 10 minutes or until heated through and serve.

Gingery Quinoa Salad with Apples, Peas, and Coconut

Gingery Quinoa Salad with Apples, Peas, and Coconut
March 2010 Vegetarian Times

½ cup chopped almonds
2 tsp. vegetable oil
½ cup chopped onion
1 Tbs. minced fresh ginger
1 cup quinoa
1 ½ cups beet or carrot juice (I used vegetable broth)
1 cup frozen peas
1 medium apple*, diced
1/3 cup unsweetened shredded coconut (I just sprinkled, for less fat)

*I added some lemon juice to the apples as I planned on eating this salad throughout the week

1. Toast the almonds over medium heat 3 to 5 minutes.
2. Sauté onion in the oil until translucent about 2 to 3 minutes
3. Stir in ginger, quinoa, and juice (I used carrot juice) and season with salt and pepper. Bring to a boil, cover, reduce heat to medium-low and simmer 15 to 20 minutes or until all the liquid is absorbed
4. Remove from heat and scatter peas over cooked quinoa. Cover and let stand 10 minutes, until the peas are thawed
5. Stir apple, coconut, and almonds into the salad. Serve warm, room temperature or cold.