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Thai Veggies with Noodles

Posted December 8, 2014 By Sandy

I am a big lover of veggies stir fry dishes.  I mix them with various types of noddles, rice or quinoa.  I guess, I am your typical lazy cook who likes to whip up the entire meal in one dish!

So I was experimenting around in the kitchen and came up with this easy, but delicious dish of Thai Veggies with noddles and peanut sauce (sorry, we ate it so fast, I never got a picture of it!):

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Thai Veggies with Noodles

Thai Veggies with Noodles

Ingredients

  • 1 package frozen veggies (I prefer Chinese style veggies)
  • 1 small can mushrooms, bits & stems
  • Coconut oil
  • Quinoa spaghetti style noodles
  • 2 Tbsp Coconut Aminos
  • 1 Tbsp peanut butter
  • 1/3 + cup of chopped cashews or peanuts
  • 1/2 tsp. tumeric
  • Salt and pepper to taste (I typically use Lawry's season salt)
  • Optional: Your favorite chili pepper

Instructions

  1. Cook up a 1-2 servings worth of noodles (depending on how much noodles you want in your dish).
  2. While the noodles are cooking, melt the coconut in a wok or large fry pan and add frozen veggies.
  3. Cook veggies until they just begin to soften and then add mushrooms and nuts.
  4. Mix in the coconut aminos and add the peanut butter. Stir liquid until smooth.
  5. Add seasonings and noddles.
https://glutenfreeveganliving.com/thai-veggies-noodles/

If you don’t have a bag of frozen veggies, you can use the following fresh vegetables:

  • Sliced celery and carrots
  • Bean sprouts
  • Green onions or leek
  • Peas or sweet pea pods
  • Broccoli
  • Red bell pepper
  • Chopped kale or other greens

My husband took his portion of the veggies and noddles and added chicken to it — a perfect recipe for a “mixed” household!

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Mexican Style Cowboy Caviar

Posted August 3, 2013 By Sandy

Being a Mexican food lover, I created a new recipe that I am calling Mexican Style Cowboy Caviar!  I took an old recipe I found online for Cowboy Caviar and “Mexicanized” it!!

If you have never had Cowboy Caviar, it is a mix of corn, beans, tomatoes and other veggies that make a great chip dip or can just be eaten as a dish by itself.

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Mexican Style Cowboy Caviar

Mexican Style Cowboy Caviar

Ingredients

  • 1 medium to large ear of corn, decobbed
  • 1 (15oz) can black beans, drained & rinsed
  • 1 (15 oz) can diced tomatoes, with juice
  • 1/3 cup bell pepper, chopped
  • 2/3 cup onion, chopped
  • 1/4 cup olive oil
  • scant 1/4 cup apple cider vinegar
  • 1 tsp garlic powder
  • 1 ½ tsp. salsa seasoning (or taco seasoning)
  • 1 tsp. cumin
  • ½ to 2/3 cup cilantro, chopped
  • ¼ cup picanta sauce (optional)
  • 2 ripe avocados, diced (optional)

Instructions

  1. Combine all ingredients, adding avocados last, and toss gently.
  2. Serve with chips or with green salad.
https://glutenfreeveganliving.com/mexican-style-cowboy-caviar/

Like most Mexican style recipes, this is very versatile.  For instance, I did not have avocados, so I left them out (and it still tasted good).

The original recipe calls for black-eyed peas rather than black beans, but I would think any of your favorite beans would work.

Black olives would also taste good in this dish.

What would you add to the recipe??

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Great Gluten Free Vegan Recipes from Around the Web

Posted July 27, 2013 By Sandy

I have found so many great Gluten Free Vegan Recipes around the Web that I couldn’t possibly post them all here.  But because I am a big promoter of Squidoo, I found some new lens that I want to share with you:

As you know I LOVE brownies …. so of course, I am going to share this wonderful Gluten Free Vegan brownie recipe:

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Great Gluten Free Vegan Recipes from Around the Web

Great Gluten Free Vegan Recipes from Around the Web

Ingredients

  • 15 ounces black beans; drained and rinsed
  • 2 whole ripe bananas
  • 1/3 cup agave nectar
  • 1/4 cup unsweetened cocoa
  • 1 Tbsp cinnamon (Optional)
  • 1 tsp vanilla extract or 1 whole vanilla bean; slit and scrape seeds
  • 1/4 cup raw sugar or NuNaturals Stevia (Optional)
  • 1/4 cup oats (* See Notes)
  • 1/4 cup chopped walnuts or pecans if desired
  • 1/2 cup semi-sweet chocolate chips (Can also sprinkle for topping if desired)
  • non-stick cooking spray

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease or spray a 8x8x2 inch baking pan with non-stick cooking spray. Set aside.
  3. Combine all ingredients, except oats, in a food processor or blender.
  4. Blend until mixture is smooth, scrapping the sides as needed.
  5. Stir in the rolled oats and nuts until well blended.
  6. Pour brownie batter into the baking pan and spread batter out evenly.
  7. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow brownies to cool before cutting into equal squares for serving.

Notes

READ THE FULL RECIPE AND NOTES HERE: http://www.squidoo.com/vegan-brownies-to-die-for

https://glutenfreeveganliving.com/great-gluten-free-vegan-recipes-from-around-the-web/

More great Gluten Free Vegan Recipes posted by Squidoo writers:

Check out the lens and let me know what you think!

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Fajitas — Gluten Free Vegan Style

Posted March 30, 2013 By Sandy

Fajitas are one of my favorite Mexican dishes (who am I kidding, MEXICAN style food is ALWAYS my favorite dishes!!)  Mexican food is so easy to adjust to Gluten Free Vegan Style …. and I love the Mexican flavors:  avocados, tomatoes, chilli peppers (not too strong, please!), black olves and black beans ….. and now that Gluten Free tortillas are available, I am in heaven!!

My husband and I have a Mexican dish at least once a week.  This week I fixed Fajitas.  Here is my quick and easy recipe:

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Fajitas — Gluten Free Vegan Style

Fajitas — Gluten Free Vegan Style

Ingredients

  • 1-2 Tbsp coconut oil
  • 1 medium onion, cut in strips
  • 1 medium to large bell pepper, cut in strips
  • 2 large portabello mushrooms, cut in strips (you can use any sliced mushrooms, but portabellos are the best!)
  • 2 roma tomatoes, cut in strips
  • 1-2 tsps of salsa seasoning (or your favorite Mexican seasoning)
  • Gluten free 'flour' style tortillas
  • Toppings: vegenaize, guacamole, fresh cilantro, salsa or picanta sauce

Instructions

  1. Melt coconut oil in large skillet or Wok style pan.
  2. Add onions and peppers and cook until veggies begin to limp.
  3. Add mushrooms and cook until veggies are soft but not cooked all the way through
  4. Add seasoning and tomatoes and cook for about 1-2 minutes.
  5. In the meantime, warm the tortilla in the microwave for about 15-30 seconds or fry briefly until pliable.
  6. Add veggies and toppings.
https://glutenfreeveganliving.com/fajitas-gluten-free-vegan-style/

Of course, there are many variation to this recipe.  Other options are:

  • Jalapeno or habenero peppers is you like your Fajitas hot
  • A mix of red, green and/or yellow bell peppers
  • Corn or beans to the veggies
  • Top with olives and avocado slices
  • Add vegan cheese and/or sour cream

My favorite Gluten Free ‘flour’ tortillas are made by Rudi, but any GF tortilla will work including listed below.  (Also, some seasoning suggestion as well):

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Veggie Stir Fry

Posted March 16, 2013 By Sandy

Becoming Vegan was pretty easy for me.  I have always loved vegetables — I was one of those strange kids would would rather eat a salad than most anything else.  As an adult, I have extended my menu beyond the salad into Veggie Stir Fry amongst other veggie dishes.

Veggie Stir Fry is easy to make and does not need any special ingredients!  Usually, I just use what veggies I have on hand.  However, I will list my basic recipe:

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Veggie Stir Fry

Veggie Stir Fry

Ingredients

  • 1-2 Tbsp Coconut Oil
  • 1/2 large onion, cut into strips
  • 1-2 potatoes, cut into rounds, and cut in half again
  • 1/2 sweet potato or yam (a whole one if they are small)
  • 1-2 carrots, sliced
  • 1-2 stalks of celery, cut up with leaves included
  • 1/2 zucchini, sliced

Instructions

  1. Heat coconut oil in wok or large fry pan.
  2. Add ingredients in order list, putting zucchini aside.
  3. Stir on medium high heat for a couple minutes while you add all the veggies
  4. Turn heat down to medium low and cover for about 7 minutes
  5. Stir well and add zucchini, cover and cook another five minutes
  6. Uncover and cook until veggies are done to your liking and serve!
https://glutenfreeveganliving.com/veggie-stir-fry/

This recipe is very versatile because you can add any vegetables you have in your refrigerator and pantry.  Some of the other veggies I have used:

  • Sliced Mushooms
  • Summer squash
  • Bell Peppers
  • Spinach
  • Kale
  • Cabbage
  • Cauliflower
  • Broccoli
  • ??????

Sometimes, I have even added pre-cooked beans and/or lentils to add more protein.

Now, how is that for an easy nutritious dish?

 

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Gluten Free Sesame Noodles

Posted February 9, 2013 By Sandy

I am a big noodle lover  even after I changed my diet to Gluten Free noodles.  I find that there are some many good Gluten Free noodles available — each with their own wonderful distinct taste.  So of course, I was excited to find this Gluten Free Sesame Noodle recipe on Chef Amber Shea’s blog.

Almond Butter Sesame Noodles

Almond Butter Sesame Noodles

Gluten Free Sesame Noodles
Recipe Type: Main Dish Entree
Author: Chef Amber Shea
Serves: 4
Ingredients
  • FOR THE ALMOND BUTTER SAUCE: 1/4 cup almond butter
  • 1/4 cup tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon agave nectar
  • 1 small clove garlic, peeled and minced
  • 1 teaspoon minced fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 teaspoon sriracha hot sauce (optional)
  • FOR THE NOODLES: 2 (12-ounce) bags kelp noodles, rinsed and drained
  • 2 medium carrots, peeled if desired and cut into matchsticks
  • 1 large red bell pepper, stemmed, seeded, and cut into matchsticks
  • 3 green onions, white and light green parts thinly sliced
  • 1/4 cup dry cashews (optional)
  • 2 tablespoons sesame seeds
Instructions
  1. In a small bowl, whisk together all sauce ingredients.
  2. In a large bowl, combine the noodles, carrot, and bell pepper. Add the almond butter sauce and toss to coat.
  3. Refrigerate for 2 hours, until chilled, or serve immediately. Garnish with the green onion, cashews, and sesame seeds just before serving.

In the picture above, Chef Amber has served the Sesame noodles over soba noodles, but  any spaghetti style noodles would work (check out the list of substitutions — including veggie noodles — on her original post).  And since I cannot eat almonds, I would use Peanut butter rather than almond butter — making sure my peanut butter did not include extra ingredients like sugar!!

Check out Chef Amber’s original recipe for more substitutions to this nutritious and versatile dish!

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Bell Peppers Stuffed with Quinoa

Posted October 3, 2012 By Sandy

Stuffed Bell Peppers are a natural Gluten Free Vegan food.  Traditionally, peppers are stuffed with rice — but this recipe is Quinoa Stuffed Peppers with Pesto.  Sounds like a wonderful combination!

The article that I found was on the Washington Post Online.  Author, Elaine Gordon writes about the different nutritional properties and benefits of peppers and quinoa:

With their vibrant color and unusual shape, stuffed peppers can provide a stunning presentation for your main course. This recipe is completely gluten-free and vegan, with protein-rich quinoa and a vegan pesto sauce drizzled on top for a flavor boost. Regular pesto is delicious but is high in calories and contains cholesterol. This sauce contains heart-healthy fats from walnuts and has zero cholesterol and much lower saturated fat than a classic pesto recipe. Extra pesto can be frozen for later use …

The recipe for this wonderful dish is on her Eating by Elaine website, and is included as our featured recipe today.

Picture courtesy of Eating by Elaine

Bell Peppers Stuffed with Quinoa

Recipe Type: Entree or Main Dish
Author: Elaine Gordon on Eating by Elaine
Serves: 3
Ingredients
  • 1 yellow bell peppers
  • 1 red bell pepper
  • 1 orange bell pepper
  • 2 cups low sodium broth
  • 1 cup quinoa, rinsed
  • ½ cup shallot, diced
  • ¼ cup sweet onion, diced
  • 3 green onions, chopped
  • ½ cup zucchini, diced
  • 1 tsp fresh black pepper
  • 1 tsp garlic powder
  • 1 tbsp extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees
  2. While the oven is warming, cut off the top stem side of the bell peppers and remove seeds, set top aside
  3. Sauté shallots and sweet onions in oil on medium heat
  4. Add quinoa and stir until lightly toasted
  5. Add chicken broth and bring to boil for 5 minutes
  6. Add green onions and zucchini
  7. Dice up the top of the bell peppers that surrounded the stem
  8. Add the extra, diced bell pepper to the quinoa
  9. Simmer on low to medium heat for an additional 15 minutes until all liquid is absorbed
  10. Stir in garlic and black pepper seasoning
  11. Spoon the quinoa into the bell peppers until full
  12. Lightly spray baking sheet with extra virgin olive oil cooking spray
  13. Place stuffed bell peppers on baking sheet and cook for 15-20 minutes
  14. Remove from oven and drizzle with pesto sauce
  15. Serve warm and enjoy!

 

Elaine tops her stuffed peppers with Pesto sauce after they have been removed from the oven.  For her Pesto recipe, check out her blog post.

I’ll bet that adding some vegan cheese to the top would also taste wonderful on these stuffed peppers.  For the meat eaters, add a bit of cooked sausage to their stuffed pepper (would do that for my husband).

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Vegan Fajita Chili — Award Winner!

Posted October 1, 2012 By Sandy

With the weather turning cooler, Award Winning FajitaVegan Chili sounds like a wonderful dish for lunch or supper.  Chili is one of the first vegan dishes I made back in 2009.  I love chili and making it WITHOUT the meat was even better (IMHO).

Today’s featured Vegan Fajita Chili recipe was posted by Wendy Fry on the Food Day Blog.  She says her recipe won third place out of about 20 entries in a chili cook-off about two years ago!

Picture courtesy of FoodDay.org

Vegan Fajita Chili — Award Winner!

Recipe Type: Main dish or Entree
Author: Wendy Fry on Food Day blog
Ingredients
  • 3 organic bell peppers (red, orange, yellow)
  • one large or two medium/small organic onions (yellow or sweet white)
  • 16 oz organic white mushrooms
  • 5 cloves organic garlic
  • 2 – 28 oz cans organic diced tomatoes (with jalapenos or chilis for extra spice)
  • 2 – 15oz cans organic low-sodium black beans (drained & rinsed) OR 2 cups dry, soaked, cooked, & rinsed
  • 1 – 15oz can organic low-sodium great northern beans (drained & rinsed) OR 1 cup dry, soaked, cooked, & rinsed
  • 1 – 15oz can organic low-sodium pinto beans (drained & rinsed) OR 1 cup dry, soaked, cooked, & rinsed
  • Organic olive oil spray
  • 1 tbsp ground cumin
  • 2 tbsp chili powder
  • 1 tbsp oregano (dry)
  • 1 tbsp basil (dry)
  • sea salt and fresh ground black pepper to taste
Instructions
  1. In a food processor (or by hand), finely chop onions, peppers, and mushrooms (separately). Mince garlic.
  2. In a large pan, saute the onions and garlic 2-3 minutes or until they are translucent. Add chopped peppers and saute another 2-3 minutes or until soft. Transfer ingredients to the slow cooker.
  3. Spray pan with olive oil, add chopped mushrooms, and cook for about 2-3 minutes until they are soft and cooked through. Drain and add to slow cooker.
  4. Add the canned tomatoes to ingredients in the slow cooker. Rinse the beans and add to slow cooker, along with spices.
  5. Cover and cook on low heat for 10 hours. If cooking overnight, leave on warm the next day until ready to eat.
  6. Add some cayenne pepper for extra spice if needed.

 

Wendy suggests adding vegan cheese on top of the chili when serving.  We often add Vegenaize (instead of sour cream).  The cheese or cream ‘cools’ the chili along with adding some wonderful flavors!

Slow cooker meals are wonderful when you are too busy to prepare a meal at a certain time or if you are going to be gone all day.  In my home, slow cooker meals have replaced the “roast in the oven” Sunday meals.

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Vegetable Lasagna Style Casserole

Posted September 27, 2012 By Sandy

When I was a kid, lasagna was my favorite meal.  I jut could not resist all that tomato sauce drenched noddles and mozeralla cheese …. Well, my diet has changed, but I still eat a modified form of lasagna.

Imagine my surprise and delight at finding the following Vegetable Lasagna — Gluten Free and Vegan!  Averie Cook’s recipe looked so good, I could hardly resist making it rather than taking the time to post it here!!  (Of course, she posted some mouth-watering photos with her recipe!)

Picture courtesy of http://www.loveveggiesandyoga.com

Vegetable Lasagna

Recipe Type: Entree or Main Dish
Author: Averie Cooks
Ingredients
  • 3 cups coarsely grated zucchini (about 2 medium zucchinis, grated)
  • 1 1/2 cups coarsely grated carrot (about 1 large peeled carrot, grated)
  • 1 teaspoon salt, optional and to taste
  • 1/2 teaspoon black pepper, optional and to taste
  • 1 large egg, beaten (or egg replacer or flax egg)
  • 1 1/2 cups sour cream (or Tofutti or vegan sour cream substitute)
  • 3 1/2 cups loosely packed shredded cheese, divided (cheddar, American, mozzarella, Ricotta, soy, goat, Daiya, or a favorite vegan cheese blend)
  • one 16-ounce jar salsa
Instructions
  1. Preheat oven to 400F. Line a 9-by-9-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large mixing bowl combine zucchini, carrot, salt, pepper, and pour the egg replacer over the vegetables; toss to coat.
  3. Pour mixture into prepared pan, lightly packing it and smoothing it down with a spatula.
  4. Bake for 25 to 28 minutes, or until vegetables begin to show signs of slight browning on top and have firmed up. Depending on how watery the vegetables were, how much salt was added, and how much water they release will dictate baking time. The vegetable crust doesn’t have to be well-done or even very hardened, just not watery and juicy.
  5. Spread sour cream over the top of the crust in a smooth even layer. Sprinkle about 2 cups cheese uniformly over the sour cream. Drizzle the salsa (I used a very bean and corn-heavy salsa) uniformly over the cheese. Top with the remaining cheese, about 1 1/2 cups, sprinkled uniformly.
  6. Bake a second time for about 35 to 40 minutes or until cheese has browned and top is bubbly and golden. Depending on the kinds of salsa and cheese used, and how browned you prefer your food, will dictate baking times and could cause them to vary widely; let your eyes be your guide and watch for browning.
  7. Allow lasagna to cool for at least 10 minutes before slicing and serving. Lasagna can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Leftovers can be served cold or gently reheated.

 

Very interesting recipe as you can do much to modify it according to your taste.

For a more traditional Italian flavor, I would substitute pizza or marina sauce for the salsa and add mushrooms either to the veggie mix or in the sauce.

For a Mexican spin, I would add corn and peppers to the main veggie mix and top with the salsa as she suggested.

By the way, make sure to read her full post!

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Vegan Pizza

Posted September 7, 2012 By Sandy

Remember yesterday, I promised a wonder Vegan Pizza recipe!

The recipe is  Holy Three Cheese Pizza! by Emily Von Euw: Blogger, from ‘This Rawsome Vegan Life’ and posted by One Green Planet.

Picture courtesy of https://www.onegreenplanet.org/vegan-food/recipe-holy-three-cheese-pizza/

Vegan Pizza
Recipe Type: Vegan Pizza, Vegan Cheese
Author: Emily Von Euw: Blogger, This Rawsome Vegan Life
Ingredients
  • Gluten Free Crust
  • Sauce Ingredients: 1 tablespoon olive oil (or use pine nuts and water)
  • 1 tablespoon tamari or Coconut Aminos
  • 1 tablespoon rice wine vinegar (or apple cider vinegar)
  • 2 tablespoons mustard
  • a few drops of liquid smoke
  • handful fresh basil leaves
  • 1/2 teaspoon chili flakes
  • 2-5 garlic cloves
  • 3 tablespoons sun-dried tomatoes
  • 1 1/2 tablespoons agave
  • water as needed
  • Toppings: 2 grilled bell peppers
  • Grilled eggplant slices
  • 1 cup cooked black rice mix (like we used leftovers from a stir-fry)
  • Handful basil leaves
  • 1/3 cup shredded soya cheddar cheese (or use shredded daiya cheddar cheese)
  • 1/3 daiya mozzarella shredded cheese
  • Pepper and/or fave dried herb mixes
  • Favorite hot sauce
  • Parma cheese! (see http://rawfoodlove.blogspot.ca/2011/10/walnut-parmesan-cheese.html for instruction on how to make Parma Cheese)
Instructions
  1. Make the sauce: Blend all ingredients until smooth. If it’s too thick, add more water. Spread onto your par-baked pizza crust.
  2. Load on the toppings, with the cheese last, sealing in all the goodness.
  3. Bake for 8 minutes at 425 or until it looks done.
  4. Add the pepper, hot sauce and parma once it’s out of the oven.

 

Make sure to check the author’s recipe for Parma Cheese.

Check out more Gluten Free pizza recipes and Gluten Free Pizza crust recipes!

And, personally, I stay away from tamari sauce and use Coconut Aminos instead:

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