Pizza Kale Chips

If nightshades "bother" your body  (cause aches/pains acid reflux)- skip this recipe 

 

 

Pizza "sauce" kale chip coating (soak nuts the day before!!!) Better with a dehydrator!

1 and 1/4 cup raw unsalted macadamia nuts soaked overnight and drained

1/2 cup rounded raw unsalted cashew nuts soaked overnight and drained

1 large red bell pepper roughly chopped

3/4 cup sundried tomatoes soaked in water just to cover for a half hour (add sundried tomatoes with soaking water to blender)

2 large garlic cloves

2 TBSP lemon juice

1 and 1/4 tsp dried oregano

1/2 tsp fennel seeds

1/4 to 1/2 tsp dried basil

1/2 tsp red pepper flakes

1 tsp sea salt


Toss with kale (see instructions below)

1-2 heads of clean stemmed kale cut into 1-2 inch pieces(I use curly green kale)


Add all ingredients (put veggies first- helps blend better) to a high powered blender and blend til smooth. Toss blended "pizza sauce" with washed and stemmed kale til evenly coated, and dehydrate in dehydrator at  105-115 degrees overnight or til crisp , or oven on it's lowest temperature watch carefully to crisp and not burn. You may have to cycle the oven on and off to keep the temp low enough to crisp and not burn.

Making Tofu Cheese- with Gabriele Kushi

http://vimeo.com/16381410

http://www.youtube.com/watch?v=bJAzt3tT4yI

Whole Living - Roasted Fall Veggie Salad with Lentils

Seasonal Eating and Healthy too! Want to try this one soon. Looks great!

http://www.wholeliving.com/recipe/roasted-fall-vegetable-salad

GF Vegan Chili with Brown Rice

       Eggplant
       Red and Green bell pepper
       Onion
       Jalapeno
       Tomatoes and sauce (preferable fresh and homemade, but can or jar OK)
       Cumin
       Chipotle
       Salt
       Kidney beans
       Black beans
       Garlic
      Cooked brown rice (if desired)

Next time my husband makes this I will add the quantities...he always "wings it"
***Careful if nightshades increase your joint pain, if so skip this one...***

Squash Potato Leek Soup

       1cup      Boiled potatoes
       2 cups   Roasted Butternut squash
      Veggie or chicken stock (to thin soup to desired consistency)
      Dairy free milk (I used rice milk- to make soup creamier)
      Sage (if desired)
      Salt and pepper (to taste- I like a pinch of cayenne in this)
     
     Put all ingredients together and cook til hot then cool slightly and puree in a blender or food processor in small batches

Will put better quantities/measurements the next time I make this.

GF Vegan Guacamole Salad Burrito

 A Food For Life brown rice tortilla sauteed in a little olive oil (or other favorite oil)

Fresh salad greens (cooked kale is also good in this)

Guacamole http://lupushopecookbook.blogspot.com/2009/05/guacamole.html

Brown Rice or quinoa (if desired)

A squirt of lime

Roll up and eat

Sauteed Veggie Spring Roll Pockets

pkg Small Asian Spring Roll Skins or Rice Wrappers (4-5 inches)

1/4 head thinly sliced Cabbage

 1/2-1 cup cooked brown rice

1/4 cup shredded carrot

1 cup thinly sliced or chopped kale

 2 small minced shallot

1/2 tsp salt- or to taste

about 1/8 cup Olive oil (or your choice of oil)

You can change the veggies to any veggies you prefer.

Saute the veggies for 5-7 minutes

Soak each wrapper to get soft.

Fill the wrapper with a small tsp of veggie filling and fold into a package to enclose filling. Get a bunch ready on the plate and fry in a hot pan with your choice of oil til crispy.

caution: do not flip these too early let them sit in the pan for 3-5 minutes before handling/flipping them or they may break open.

Brown Rice Spaghetti with Tempeh and Garden Veggies

1 pkg Tinkyada Organic Brown Rice Spaghetti

1 cup chopped tomatoes(if tolerated)

1 cup chopped kale

2 small shallots

1/2 cup shredded carrots

1/8 cup olive oil

Salt to taste (about 1/2 to 1 tsp)

pinch of Red Pepper Flakes (if tolerated)

Cook spaghetti as per package directions and drain and rinse off starch in collander.

Add all veggies to a frying pan with the olive oil and spices. Cook for approximately 5 minutes. Add drained pasta and heat through and serve.

Really Easy Salad

Salsa Fresca /Pico de Gallo (Raw Salsa)

If you have an issue with nightshades skip this one !

Fruit "Hand Pies" Recipe

I remember that I mentioned my idea/recipe for "hand pies". A hand pie is a bit of pie filling usally totally enclosed in pie crust and closed up kind of like a large ravioli or pierogie.(but pie crust on the outside "dough" and fruit filling on the inside. Kind of like a fruit filled "egg roll". Will try to get a picture up soon...

I just made another one today...(cherries, raspberries, and strawberries are great also, pick any fruit you like in a pie)
Today's Recipe
1 Food For Life Rice Tortilla
approx 1/2 cup fruit in season (or frozen fruit) (today I used peaches and blueberries from the farm stand)
2 tsp oil of choice (today I used avocado oil)
all fruit jam or preserves or maple syrup to sweeten fruit- if desired (optional)
cinnamon sugar to sprinkle (optional)
small scoop of vanilla rice dream or soy milk "frozen dessert" (ice cream) (optional)

Heat up pan on medium, put in oil.

Saute tortilla on one side to soften and lightly brown about 2-3 minute. Flip tortilla and put raw fruit on the tortilla (if desired cook the fruit and make fruit filling in a separate pot then add to tortilla)

Let tortilla brown on other side for 2-3 minutes and fold like an egg roll, if you don't know how to do this just fold tortilla in half. Brown on both sides for another minute or 2 til you get the desired crispness you like.

Sprinkle with cinnamon sugar if desired and top with vanilla soy or rice "frozen dessert" Yummy! and gluten free, dairy free and egg free!

PS you can get all fruit preserves with no sugar added (make sure there is no artificial sweetener added also ! that is a "game" the manufacturer's play they'll say no sugar added but then they add splenda or something, STAY away from that artificial chemcal stuff, it's BAD, BAD BAD for our bodies!)

Fruit and Custard Tart (Macro or Raw)

From Christina Pirello "Cooking the Whole Foods Way" I made my changes as usual...

Oat and Nut Crust (For raw can use nut and date crust)

1 cup rolled oats (I used quinoa flakes, I don't tolerate oats even if GF)
1/2 cup almonds
1/4 cup corn oil (get organic- much of the corn in the US is GMO) (I used almond oil)
1/4 cup brown rice syrup (I used 1/8 cup maple syrup and 1/8 cup brown rice syrup)

Filling (For raw use a nut cream filling such as my brownie cheesecake filling http://lupushopecookbook.blogspot.com/2009/08/brownie-bottom-cheesecake.html )

1 cup amasake (available at health food stores- fermented rice shake) (I used vanilla almond flavor amasake)
2 tsp kuzu dissolved in 1/4 cup water(available at health food stores by asian section) (I would add 1 TBSP kuzu next time in 2 TBSP cup water)
1 tsp pure vanilla extract (did not use)
Fruit to arrange on top I used  frozen cherries and raspberries (all I had -would prefer fresh..)
In macrobiotics cherries are tree fruit and as such should be cooked, berries are from bushes and can be eaten raw.

Glaze (Did not use- but if using fresh fruit and if tart will sit a few days probably the glaze would be good to use the glaze to preserve the fruit- or if you want the tart to be extra pretty for a special occasion) (For raw use a date syrup or fruit syrup made in blender or food processor)

1/4 cup unsweetened or fruit sweetened apricot preserves
1/2 cup brown rice syrup
1/4 cup water
1 tsp agar agar flakes (asain section of health food store)

Directions- Crust

Put rolled oats/or quinoa flakes in food processor gind til fine.
Add oats and almonds to a bowl add brown rice syrup/maple syrup and oil and mix well
Bake at 350 degrees for 15 minutes Cool crust. Then make filling...

Filling

Put amasake in a pot, add kuzu to 1/4 cup cold water and dissolve, add to amasake in pot.
Bring to a boil and simmer 3 minutes stirring constantly with a whisk and take off heat and pour into cooled tart crust. Arrange fruit on top of amasake custard and add glaze if using

Glaze

Heat all ingredients for glaze (low heat) in a pot stirring constantly til agar dissolves about 10 minutes

Allow the tart to set up for 1 hour before serving at room temp or refrigerate the leftovers. (if there are any)

My Raw Collard Wrap Video

Eden Sweet Aduki Beans and Mochi

Recipe Eden Sweet Aduki Beans and Mochi

Sweet beans may sound odd, but it is a very common thing in Japan and other cultures..think along the lines of baked beans and how sweet they can be...I have extra adukis so I will try this recipe.

Eden Sweet Aduki Beans & Mochi

Serves 3

Prep Time 0:05

Cook Time 0:25

Ingredients

15 ounces Eden Organic Aduki Beans, drained, reserve small amount of the liquid
1 Tablespoon organic maple syrup
1/4 cup organic raisins (or other dried fuit)
1 teaspoon Eden Shoyu Soy Sauce, or to taste (shoyu has wheat ingredients you can substitute Bragg's Liquid Aminos if Wheat Free or Gluten Free)
3 pieces Eden Sweet Brown Rice Mochi, cut into quarters
or Eden Sprouted Brown Rice Mochi

Directions

Place the aduki beans, syrup, raisins and shoyu in a saucepan and bring to a boil. Reduce the flame to medium-low and simmer for about 10 minutes. If liquid needs to be added, add a small amount of the reserve bean cooking liquid. When the beans are about half cooked, place the mochi on a baking sheet and bake at 350° for about 5 minutes or until it puffs up. Place 4 pieces of mochi in individual bowls and spoon the sweet aduki beans over.

Nutritional Info
Per serving: 177 Calories, 1g Fat (3% calories from fat), 10g Protein, 60g Carbohydrate, 7g Fiber, 0mg Cholesterol, 125mg Sodium

©2010 Eden Foods, Inc.

Some Vegan and Other Cookbooks

"The Allergen Free Baker's Handbook.." Cybele Pascal (GF Vegan Classic Crumb Cake on Page 50)

"Real Food Daily" by Ann Gentry

"The Body Ecology Diet.." Donna Gates (recipes and also an anti- candida diet/book)

"The Vegan Table" by Coleen Patrick-Goudreau (I think I will buy this one- pad thai recipe was in here)

"Vegan with a Vengeance" Isa Chandra Moskowitz (many wheat recipes)

" Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas

"Matha Stewart's Dinner at Home" by Martha Stewart (has a good amount of vegan/vegetarian choices/ many wheat recipes, but can change them failry easily)

Macrobiotic Desserts Link

http://www.macrobioticmeals.com/healthy_desserts.html  (If GF (Gluten Free) change out the wheat flour with GF flour/mix

Trail Mix Treats (Raw or Macro)-candy

3/4 cup Toasted Almonds
2 TBSP Dried cherries soaked
2 TBSPDried Apricots soaked
3 TBSP Mini chocolate chips (Enjoy Life makes dairy free,gluten free and  soy free) (optional)

Grind toasted almonds fine in a food processor

Add soaked cherries and apricots mix in food processor til well combined

Add chocolate chips and pulse til mixed

Shape into balls and refrigerate. These taste like trail mix made into treats. Satisfy your sweet tooth! Yum!

****You can make this recipe "raw" also with raw almonds and raw chocolate chips or raw cacao nibs.

Amazake Custard

Amazake is a Japanese fermented rice drink. You can find amazake and kuzu at many health food stores.

I tried it today for the first time. I bought almond flavor from Grainassance.

It is pretty thick, like a shake to start with, but you can also make a custard out of it for a cake or tart.
1 cup almond amazake

1TBSP kuzu root/starch mixed in 2 TBSP cold water
Heat the amazake. Put in the cold water/dissolved kuzu starch and stir, let simmer on low for 3 minutes stirring constantly. Pour into a ramakin and chill in fridge for 1 hour. Enjoy!


1 comments:

Toni said...

I am going to try to make a nice rice pudding using the amazake custard also by adding a little cinnamon and brown rice. I love rice pudding so I am psyched!

Miso Soup Recipe

Ingredients (you can find these ingredients at your local health food store or Asian market)
2 cups water
2-3 Shiitake mushrooms (dried) soaked+ soaking liquid
2 tsp flakes or 1 in pc soaked Wakame seaweed
1/2- 3/4 cup Root veggies (carrots, daikon radish)
1 small shallots or 1/4 cup of green onions
1-2 tsp Miso (I use Gluten Free Brown Rice Miso- South River Brand) (use less if cutting down on salt)
1 cup (packed) Dark leafy greens of your choice (Kale, collards, etc)

1) Soak dried shiitake mushrooms in 1/2 cup lukewarm water for 1/2 hour to 1 hour
2) Pour 2 cups cold water into soup pot, add 2 tsp wakame flakes or a (1 inch piece of wakame (soaked til soft))

3) Add long cooking veggies, carrots daikon (shallots if using)

4) Boil Wakame and veggies for 10 minutes
5) Slice soaked shiitakes mushrooms and disgard the stems add to the soup (also add shiitake soaking liquid)

6) If not using shallots add scallions

7) Add dark leafy greens

8)Take a ladle of hot soup stock in a separate bowl, add 1-2 tsp miso stir til disolved and add back to soup
9) Simmer on low for 3-5 minutes and enjoy soup

Mochi Donuts/ French Toast Sticks

Mochi is sweet brown rice cooked and pounded so it is chewy/ crunchy, you can fry it /bake it, and lots more. You need to try it to believe it, it's delicious. It comes plain or in flavors like cinnamon raisin and even a brownie flavor.

Prepared block of mochi (available at health food stores usually near the soy cheese/ products, refrigerated section) I usually buy Grainassance brand
Cut mochi in half (to make it thinner) then cut into 2 inch squares

Pan fry in a small amount of oil, you can brush on a small amount of oil. (peanut or toasted sesame) when the pan/oil is hot fry the mochi for 2-3 minutes on each side.

Dip the mochi in warm or cold brown rice syrup or maple syrup and cover with finely chopped toasted pecans.

This tastes like french toast sticks YUM!