BLOGS

Prune Butter

What’s in your prune butter? Good prune butter is hard to find! Here’s an easy recipe with just two ingredients, prunes, of course and water. Perfect for Hamantashen cookie filling.< Makes about 4 1/2 cups of Prune Butter 1 pound organic dried pitted dried prunes 3 cups water 1. Place prunes in a 3.5 quart…

Blueberry Pan cake, Gluten-free

This is literally a blueberry pan cake. In other words, you pour it in a pan and bake. 12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup Ener-G Egg Replacer 1/2 cup cold water 1/4…

Val Dal Soup

Val Dal, a lablab bean, is widely used as a food crop throughout the tropics, especially in Africa, India and Indonesia. I like it because it cooks fast, like lentils or split peas and has a light flavor. Why are so many of my soups yellow? I can’t resist adding turmeric to every savory dish…

Chocolate Mint Chip Cookies, Gluten-Free

Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee. 1½ teaspoons Ener-G Egg Replacer in 2 tablespoons water ¾ cups vegan butter (Earth Balance buttery spread) ½-3/4 cups sugar (evaporated cane juice), I use 1/2 cup but if…

Light Rain Soup

Vegetable Soup? All my soups are made with vegetables, but should I call them all “vegetable soup”, when they are all so different and unique? I named this soup after the weather today, Light Rain. The herbs give off a lovely, cozy fragrance to the home. I used a lot of dried herbs in this…

Strawberry Tahini Scones – Gluten-free

I love tea parties! And a tea party needs scones. For a REAL afternoon tea, try these: Strawberry-Tahini scones. Flour Mix: 1 cup arrowroot starch 1 cup brown rice flour 1 cup garbanzo bean flour ** OR ** 3 cups All Purpose Gluten-Free Flour (we use Bob’s Red Mill) 1/2 cup REAL Apricot Butter, Applesauce…

Pear Sunflower Seed Tart – Gluten-free

This is a variation on the classic Pear Frangipane Tart using sunflower seeds in place of almonds. Sunflower seeds are rich in the antioxidant vitamin E, a delicious way to get anti-inflammatory and cardiovascular benefits. Crust 3/4 cup rice flour 1/3 cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) pinch…

Raisin Cookies – Gluten-Free

When I was in college in Pennsylvania we would go to the farmer’s market. There was an Amish bakery that sold raisin cookies. They were so simple, soft, gooey and so good. I have not had them in decades! I have recreated a vegan, gluten-free version here. Cookie dough 4 cups white rice flour 4¾…

Dill Poppy Seed Bread: Gluten-free

This gluten-free, yeast bread is perfect for sandwiches. I like it because I can make very thin slices with it. I usually make one standard loaf and 2 mini loaves. I like to slice the mini loaves and toast them to use a crackers with dip. 1 1/2 cups brown rice flour 1 1/2 cups…

Vegetable Noodle Soup

This soup features turmeric and nutritional yeast for flavorings. I put turmeric in as many dishes as I can. Turmeric comes from the root of the Curcuma longa plant and has powerful anti-inflammatory properties. With an unusual warm and slightly bitter flavor and, a mild fragrance it is used in curries and gives many foods…

Tofu Leek Stir Fry

I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make…

Red Cabbage Masala Soup

This soup features a rich, distinctive, flavorful broth. The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,…

Frittata with Leeks, Gluten-Free

Now is the winter of our discontent, made glorious summer by this sumptuous Frittata. 1 small leek chopped, about 1 cup (white and green parts) 8 oz firm organic tofu (non GMO), drained and cut into small chunks 1 tablespoon soy lecithin granules (optional, organic, non GMO) 1 tablespoon sesame tahini 2 tablespoons nutritional yeast…

Vegetable Corn Cakes, Gluten-Free

Breakfast, brunch or appetizer, try these savory Vegetable Corn Cakes. Top with salsa, guacamole, hot sauce or vegan sour cream. 1/2 cup corn meal (polenta) 1/2 cup Bob’s Red Mill All Purpose Gluten-Free Flour 1/4 cup ground flax seeds in 1/4 cup water 2 Tablespoons Ener-G Egg Replacer in 1/2 cup water 1 cup frozen…

Saturday Night Salad For Two

Salad for Saturday evening dinner? Absolutely! REAL salads are never boring and rarely the same. And while people continue to recommend using smaller plates and eating less food, we serve our salads on 15″ chargers and fill up for seconds. 1 head red leaf lettuce, ripped into small pieces, washed and spun. 1 small cucumber,…

Breakfast Blini With Blueberries, Gluten-free

For a very special breakfast or brunch, try this Blini recipe. These small, yeasted pancakes are lovely and light, served with blueberries and your favorite vegan sour cream. 1 cup Bob’s Red Mill Gluten-Free All Purpose Flour 1/3 cup buckwheat Flour 1/2 tsp salt (optional – I don’t use salt) 1 1/4 cups non dairy…

Blended Salad: Pear, Banana, Raspberries, Collard Greens and Walnuts

Here is another blended salad recipe. The variations are infinite. When I make blended salads, in addition to leafy greens, the featured ingredient, I include at least one fruit and one fat. This recipe has collard greens, three fruits (pear, banana, raspberries), and one fat (walnuts). Collard Leaves, raw, about 4 leaves with stalks. 1/2…

Steamed Greens with Vegan Parmesan

Eat more greens! Steamed greens are so easy and so good for you. They are delicious topped with a vegan parmesan made with walnuts and nutritional yeast. 1 head of kale, about 8-10 leaves or other leafy green, like collards, spinach or chard 1/4 cup walnuts 2 tablespoons nutritional yeast 1) Prepare a pot of…

Pina Colada Kale

This is a fun way to get more greens. Pina Colada Kale is a blended salad of kale, pineapple and coconut. It’s quick and easy and so good for you. Kale, about 4 leaves, stalks removed. 1 cup pineapple, fresh or frozen, cut into chunks 1/2 cup coconut milk (fresh, rehydrated from Edward & Son’s…