More recipe ideas

If you have never given quinoa a chance, I highly recommend you do.  If you have and didn't like it, please be open to trying it again.  Quinoa is such a versatile "grain", it can be used in savory dishes, sweetened for desserts, used in baked dishes or eaten as breakfast cereal.

The trick to great tasting quinoa it to make sure you rinse it prior to cooking.  Some brands pre-rinse theirs so you might be able to skip this.  If you do need to rinse it, it is very simple.  Soak the amount you are using in water, making sure the water covers all of it.  Soak for a least 10 minutes and then rinse well with a mesh strainer under cold water.  Once rinsed, place one part quinoa with two parts water.  Bring to a boil, reduce heat to medium low, cover and allow to cook 10-15 minutes or until water has been absorbed.  I usually cook extra and store any unused in the fridge in an airtight container so I can use it at breakfast or put 1/4 cup on salads.

Quinoa is an amazing "grain" that has been used for thousands of years.  Considered a superfood, this grain is not actually a grain, but rather, a seed.  Quinoa is an amazing source of protein and is a complete protein, as it contains the nine essential amino acids that our body needs.  It is also a good source of calcium, phosphorus, iron, potassium and zinc.  As if all this wasn't enough, quinoa is vegan and gluten free so put it in and on everything.  On the home page is my quinoa, black bean and tomato recipe that is really a meal in itself, but the following recipes are pretty darn good too.  Once cooked, you can eat this wonderful food cold or hot so cook up a bunch and get creative.

Gluten Free Quinoa Patties
Ingredients:
3 c. cooked quinoa
2 flax "eggs" (2 Tbsp. ground flax meal whisked with 6 Tbsp. water)
2 c. gluten free/vegan bread crumbs or corn meal
1/4 onion, chopped
1 Tbsp. fresh basil or 1 tsp. dried
1/2 block vegan gourmet monterey jack cheese, shredded
1/4 tsp. black pepper
1/2 tsp. salt
olive oil

Directions:
In skillet, heat 1 tsp. oil and cook onion until tender. Remove from heat and place all ingredients, except olive oil, in a large bowl.  Mix well, it should be slightly sticky.  Form into patties.  In a large skillet, heat oil over medium heat.  Once heated, place 5-6 patties in skillet.  Heat about 5 minutes per side or until each side is golden brown.  Remove and place on plate and repeat process until all patties are cooked.  Serve with sides of steamed veggies and a small baked potato.  Can also make a sauce, such as teriyaki, to drizzle on patties.

Hot Quinoa Cereal
Ingredients:
1/2 c. cooked quinoa (warmed if using leftover quinoa)
1/2 tsp. cinnamon
1/2 Tbsp. coconut sugar, agave or pure maple syrup
2-4 Tbsp. non-dairy milk of choice
2 Tbsp. walnuts or pecans

Directions:
Place all ingredients in cereal bowl, mix well and enjoy.

Chocolate Quinoa Truffles
Ingredients:
1/2 c. cooked quinoa
3 Tbsp. unsweetened cocoa powder
2 Tbsp. agave or pure maple syrup
1/2 tsp. cinnamon
1 Tbsp. almond butter
1 tsp. non-dairy milk

Directions:
Combine all ingredients through almond butter.  Mixing well, add non-dairy milk, you should have a sticky consistency that can be shaped or scooped into balls.  With melon scooper, place on cookie sheet lined with parchment paper.  Place in fridge for at least an hour.  Drizzle with chocolate sauce optional (see recipe below).  These taste like heavenly dark chocolate.  If you like a sweeter chocolate, add an extra tablespoon agave and omit the milk.

Chocolate Sauce
Ingredients:
1 Tbsp. unsweetened cocoa powder
1 Tbsp. agave or pure maple syrup

Directions:
Whisk powder and agave until well incorporated.  It will take some mixing to get the powder absorbed.  Drizzle over truffles, place in fridge.

There are so many ways to incorporate quinoa into your day.  There is also quinoa flour which works really well in cupcakes, breads, muffins, waffles and so much more.  Experiment with different ways to use quinoa, try is as filling in peppers or making burgers or hummus.  I am certain you will enjoy introducing this "superfood" into your diet.

Vegan & Gluten Free Recipes

The next few posts will be recipes that focus on gluten free ideas.  When people have dietary modifications cooking and baking can seem overwhelming.  This feeling can take the fun out of getting in the kitchen, but as you will see, cooking and baking for a gluten free vegan lifestyle is not as hard as you may think.  Instead of reaching for the prepackaged items, take a breath, put on the trusty apron and get back to creating your own masterpieces.  Not only will you have tremendous satisfaction, but you will feel healthier too (not to mention the savings to the wallet as well!)

First up... Large salad with teriyaki tofu (teriyaki tofu recipe comes from the Peas and Thank You cookbook by Sarah Matheny)

Ingredients for tofu:
1 tub of extra firm tofu, drained and pressed & cut into 2x3 inch slabs
1/2 c. tamari
1/4 c. plus 2 Tbsp. water
2 Tbsp. mirin or seasoned rice vinegar
1 tsp. minced garlic (or 1/4 tsp. garlic powder)
2 tsp. minced ginger (or 1/2 tsp. dry ginger)
1/4 c. coconut sugar
1 Tbsp. cornstarch (or arrowroot)

Directions:
Place prepared tofu in a wide, shallow dish.  Whisk cornstarch and 2 Tbsp of water in a separate bowl and set aside. In a medium saucepan, combine all other ingredients.  Heat saucepan over med. high heat, whisking occasionally until sugars dissolve.  Once sugars have dissolved, and sauce starts to boil, add cornstarch mix, whisk and set to simmer until sauce thickens.  Remove from heat, pour 1/2 of sauce over tofu, making sure each is well coated.  Allow to marinate for at least 30 minutes.  This sauce is so good that I always double it and keep the rest in the fridge to use as dressing.  

Once marinated, preheat boiler to high, place marinated tofu on lightly sprayed cookie sheet.  Broil 6-7 minutes per side.  Should be crisp on the outside, but DO NOT BURN.  Cut into bite size pieces.

Ingredients for salad:
3 - 4 c. organic greens, rinsed and cut
1/2 c. garbanzo beans (drained and rinsed or previously prepared dried beans)
1/2 organic red bell or green pepper, chopped
2 large organic carrots, peeled and chopped
1/2 cucumber, peeled and chopped

Directions:
Combine all ingredients plus teriyaki tofu.  Add a drizzle of additional teriyaki or 1 Tbsp. of your dressing of choice.  This salad is so good!

To satisfy a sweet tooth craving, try the chocolate energy bars that I previously posted.  In case you missed it, here is the recipe again.

Raw Energy Bars

Ingredients:
2 c. raw unsalted cashews (or almonds)
2 c. pitted dates
1/2 c. enjoy life chocolate chips

Directions:
Process cashews in food processor until finely ground, add dates and chips and process until sticky mass forms.  With spatula, scrap mix into 8x8 pan lined with parchment paper.  With another piece of parchment, push mix into pan until even.  Cover and refrigerate at least 30 minutes.  Remove and cut into 12-16 bars.  These can be placed in snack size baggies, then into large freezer bag and put in the freezer.  Take out one a day to enjoy.  How easy was this recipe?!

Next post will include comfort food recipe, breakfast recipe and a drink recipe.

Gluten Free Flour Mixes

Gluten allergies or intolerance can have serious affects on the body.  Not only can it cause gas, bloating, diarrhea or abdominal pain, studies have also linked it to skin issues, certain forms of arthritis, diabetes, fibromyalgia and other autoimmune disorders.  With this being said, going gluten free for a week or two to see how you feel is worth your time. 

To help get you started I have listed some mixes to try.  There are several different GF mixes to use depending on how sweet, savory or nutty tasting you want your recipes.  If you live near Whole Foods you can find all the GF flours you need and most are priced reasonably.  Kroger carries a few, but the prices can get high for some items.  Another option is to stock up and order through Vitacost.com, the prices are extremely reasonable.  If you order $50 or more, shipping is free (and they carry all kinds of things so you can get other items you might need as well).  There is also Amazon.com, prices are fair and the order may qualify for free shipping. 

The following mixes are what I use, but play around with them for yourself and see what works for you.  With the exception of the cupcakes/cakes, these are done by 1 cup mixes.  If something calls for 2 or 3 cups then you'll need to adjust accordingly. 

Pancakes/Waffles:
1/4 c Tapioca Flour
1/4 c  GF Certified Oat Flour or Sweet Sorghum Flour
1/4 c Amaranth Flour or Millet Flour
1/4 c Quinoa Flour

Cookies:
1/4 c Tapioca Flour
1/4 c Sweet Sorghum Flour
1/4 c Amaranth Flour
1/4 c Garbanzo Bean Flour

or

1/4 c Tapioca Flour
1/4 c Sweet Sorghum Flour
1/4 c Almond Flour or GF Oat Flour
1/4 c Quinoa Flour

Cupcakes/Cakes (makes 12 cupcakes or one 9 inch single layer cake):
1/4 c Tapioca Flour
1/3 c Almond Flour
1/2 c Sweet Sorghum Flour
1/2 c Quinoa Flour

For all recipes I have eliminated xatham or guar gum.  Instead, I use 1 Tbsp. flax meal with 3 Tbsp. water and mix until thick, you can use a mixer, blender or food processor.  This is also a great substitute for any recipes calling for eggs (this would equal one egg).  Have fun playing with recipes and take notice how you feel after avoiding gluten for awhile.  I am certain even those that don't suffer from Celiac will still feel positive changes. 

Gluten Free Trial

Well, time to get back on track with things.  Even though it's been a laid back summer so far, with all the kids home I easily seem to run out of hours in the day.

As I've posted in the past, I have family members who have celiac and cannot eat any foods or beverages that contain gluten.  Due to this, I am used to creating foods that they can eat.  I actually enjoy trying to come up with new recipes that taste amazing and hold together.  I have had my middle child tested, but my oldest is the one who has asked for no more gluten foods.  Although she has not been tested, she is old enough to realize when foods are causing her discomfort and she notices how she feels when she avoids certain things.  We have not consumed gluten pastas for some time and we all notice how much better we feel after our pasta dinners (not feeling bloated for one).  Chips and cereals are another that we get gluten free.  Of course, we consume a lot of fruits and veggies and those are naturally GF, but every now and then we like to have some sweet treats and that seems to be our downfall.  So our GF trial begins...

The goal seems simple, eliminate all GF items, but believe me, they sneak it in everywhere, you would be surprised.  So in order to accomplish this task, it seems logical that I would make things myself.  This way I was sure they would be vegan and GF.  As if this doesn't seem daunting enough, my daughter was adamant that she did not want to gain weight going GF.  For some reason, many GF items are very high in carbs.  So getting out my detective gear, I set to work trying to figure out the culprits and remove them as quickly as possible.

It didn't take long on the ingredient list to figure out who the trouble makers were, white rice flour and brown rice flour.  I am not trying to talk badly about rice flours, but when you look at the facts, it adds up pretty fast as to why people can gain weight on GF diets, especially if they like their breads and sweets.  Without getting too technical here are the facts.  Generally, rice flours contain 32g of carbs per 1/4 cup, where regular all-purpose wheat flour contains 22g per 1/4 cup.  That is a 10g difference per 1/4 cup.  That is huge considering most recipes will call for 2-3 cups total for the recipe, add that up!  You're talking 80g+ per recipe of additional carbs.  Won't take long to pack on the pounds if you're used to have 2 slices of toast at breakfast and a sandwich for lunch.

First item on the list, replace rice flours with another GF flour.  There are a ton; GF certified oat flour, millet flour, amaranth, sweet sorghum, tapioca, coconut, almond and the list goes on.  Although the coconut and almond are low in carb, they are higher in fat.  With that being said, if you just add 1/4 cup in a recipe or two you'll be okay and you'll be getting some healthy fats.  I have come to realize, if I replace one cup of rice flour with a mixture of 4 different flours (1/4 cup each), the recipes turn out awesome.  Depending on how sweet or savory the recipe will determine what mixes you use.  I also avoid using xanthum or guar gum which seems to be a staple in all GF recipes.  People seem to think they must use these for recipes to hold together, well I can tell you that is not true.  I am having so much fun creating new recipes and the kids are enjoying taste testing them!  Check back soon as my next few posts will give flour mixture recipes, meal recipes, sweet treat recipes and the secret ingredient I use instead of xanthum or guar gum.