January 18, 2016

Mushroom and Lentil Pasta











 
This wonderful recipe makes a large amount and but not to worry it freezes beautifully.


1 cup lentils, rinsed and drained
3 cups water

1 Tbsp olive oil
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp hot chili flakes
4 cups mushrooms, chopped
1 can (19 oz/540 mL) tomatoes with garlic and olive oil (UNDRAIDED)
1 cup Daiya mozzarella cheese
1/2 tsp basil 
 
1 pkg (454 g) gluten-free penne pasta (4 cups dry)
 

Add lentils and water to a medium size pot. Bring to a boil. Reduce to a simmer and cook until tender about 20 to 25 minutes. In the meantime get get your other recipe ingredients together. Once cooked and drained, set aside. 

Heat oil, over medium heat in large non-stick skillet. Add garlic, Italian seasoning and chili flakes: cook for 1 minute. Add mushrooms and cook for 5 minutes. Stir in cooked lentils and tomatoes; cook, stirring, for 3 minutes. Stir in vegan cheese and basil: simmer for 5 minutes. 

Cook pasta for about 8 minutes or until tender but firm in a pot of boiling salted water. Drain well and return to pot. Add sauce and stir to coat well. Or you can just pour pasta in individual bowls then add some of the sauce to them. I prefer it this way because I like to store the left over pasta and sauce separately. Serves 6

November 14, 2015

Chinese Fried Quinoa









This recipe comes from The Domestic Geek. She suggests making it for back
to school lunches. What a great idea! My guy doesn't give compliments too often but he did declare he liked quinoa after trying this.
 
2 1/2 cups water with 1 vegetable stock cube
1 1/2 cups quinoa
 
1 Tbsp sesame oil
1 small onion, chopped
1/2 cup carrots, peeled and diced*
1/2 cup frozen peas
1 clove garlic, finely chopped
1 Tbsp soy sauce (gluten-free)
1 tsp hot sauce (optional)
1/2 cup green onions, chopped
 
Add vegetable stock and quinoa to a large pot. Bring to a boil. Once its boil, reduce to a simmer and cover. Let simmer for 20 minutes. Turn off the heat and let sit will still covered. 
 
Add sesame oil to a large frying pan on medium heat. Once heated add onion, cook till translucent. Add carrots for about 3 minutes, until they soften up a bit. Add garlic and peas; cook for 1 minute. Toss in the cooked quinoa along with soy sauce and green onions. Serve cold, room temperature or warm it’s up to you.

* To save time just use baby carrots in a bag that are already peeled and easy to chop because they are already small.

September 26, 2015

Southwestern Stuffed Red Peppers












There was a time when I stopped making stuffed pepper recipes because I found them to be on the bland side, not this one. I think the secret is making your own homemade enchilada sauce. It's not hard to do nor does it take much time. I'm sure once you try it you will never go backed to canned again. That's what happened to me. Don't forget you can always make extra sauce and freeze it. In the picture it shows the peppers covered with Daiya vegan cheese. I don't bother using the cheese anymore, it tastes great without it.


 4 large bell peppers (any color), sliced in half stem-to-tip, seeds removed

1 1/2 cups water
1/2 cup rice, uncooked
1 small onion, diced

1 cup black beans, drained and rinsed
1 cup chili seasoned tomatoes, drained
1 Tbsp picked green chills, diced
2 Tbsp cilantro, minced (optional)
1/4 tsp salt
1/8 tsp pepper
 
1 1/4 cup red enchilada sauce (recipe below)
1/2 cup Daiya vegan pepper jack, shred (optional)
1/2 cup Daiya vegan mozzarella, shred (optional)
 

Add rice and onion to a large saucepan with water and a pinch of salt. Cook rice.  In the meantime, microwave pepper halves for 3 minutes to soften slightly. Remove from microwave after each minute and move peppers around to ensure even cooking. 
 
Pour rice and onion mixture into a mixing bowl. Stir in black beans, tomato, green chilies, cilantro, salt, and pepper. Pour 2 cups enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses. Cover the pan with foil and bake at 375 degrees 30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

 
Red Enchilada Sauce

3 Tbsp olive oil
1/4 cup + 2 Tbsp flour (gluten-free)
1 1/2 Tbsp chili powder
3 cups water
1 1/2 cup tomato sauce
2 Tbsp chipotles in adobo sauce, blended (gluten-free)*
1 1/2 tsp salt
3/4 tsp cumin
3/4 tsp garlic powder
3/4 tsp onion powder
 
Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine. Bring sauce to a boil and reduce to simmer. Simmer about 10 minutes. Makes about 4 cups.

Enchilada sauce recipe above from.......

Oh She Glows

* Not all brands of chipotle in adobe sauce are gluten-free so check the label. The following brands are gluten-free Goya, San Marcos, Le Morena, Roland and Herdez (says gluten-free on it)
 
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