Wednesday, 30 May 2012

Pita chips style but gluten free


Baked pita chips are not a gluten free option, so I tried it with rice flake triangles. These are also great to add into soup or stew.

They need to be soaked in cold water just like all other Asian rice noodles. I then spread some olive oil on them and baked them in the oven. They weren't bad.



They were crispy. I didn't like eating them on their own or to use to dip, but I actually thought they would be good in salads to add a crispness. There could be multiple uses for them if creative.

Anyways, the food experiment was worth while.

Does anyone else cook with these? What do you do with them?

Enjoy!

Tuesday, 29 May 2012

Vegan Mexican food. Gluten free and soy free too!


Yum

Yummmmmm


So now who's hungry?

I think I have found my new latest obsession.

I defrosted vegan chili that I had in the freezer and mixed it with some leftover rice. I took our corn tortillas and just piled the stuff in. 

I spooned some spagetti sauce overtop and sprinkled Daiya vegan (gluten free and soy free) cheese. 

I baked it in the oven for about 30 min at 375


That got me the first kind of Enchiladas. I chopped up some fresh green onions and tomatoes and sprinkled them over top.


Then came my second variation.

I spread olive oil on both sides of the corn wrap and then layed some of the stuffing in it. Rolled them up and baked them on a pan. They needed at least 30 min to crisp-en at 375. They were soooo good.

I dipped them in vegan sour cream.

The corn wraps worked out amazingly well. My corn wraps had a gluten free label on the bag.  They are a blank canvas. You can stuff them with anything.



Enjoy!




Monday, 28 May 2012

Quinoa and veggie bake - vegan. gluten free, and soy free





Quinoa is a complete protein, so this is a fantastic grain that you can add to almost anything. Soup, stew, stir-fry, rice dishes, salads, etc.

Ingredients

3 cups of cooked Quinoa - read the bag for directions. The cooking time and water quantity is the same as white rice
1 cup of spelt flour - or any gluten free flour (optional)
2 sweet potatoes
1 potato
1 zucchini
1/2 onion (optional)
3 tbsp of olive oil
Any spices you like. I used garlic powder and bit of sea salt.

Directions

1. Cook the Quinoa
2. While the Quinoa is cooking you can peel the veggies and give them a quick fry in the pan if desired. Or you can just mix them with the cooked Quinoa and spread in a baking pan.


These are the veggies shredded and mixed with the Quiona



Bake on high (425) for about 20-30 min unitl it is crispy. Stir every 10 min.

This is pretty filling. I suggest serving it with a salad. 

Enjoy!

Friday, 25 May 2012

Light and fresh side dish - vegan, gluten free, soy free


Ingredients

Cherry tomatoes
Bean sprouts
Basil
Garlic
Olive oil
Lemon (optional)

Directions

1. Add all of the ingredients together and stir. No cooking needed.
2. Squirt with some lemon if desired.

This is a great side dish to add that is light and fresh. You can pair it with something heavier like pasta or a potato casserole.

The basil came from my kitchen. I love the smell of fresh basil. Some of the leaves I ripped to release more of the flavor and some I left whole.

This is one of those dishes when the quality of your olive oil is going to make a difference. You could also put balsamic dressing on it. 

Enjoy!

Thursday, 24 May 2012

Sweet vegetable dish - vegan. gluten free and soy free


Ingredients

4 green onions
6 mushrooms
1 tbsp oil
1/2 purple cabbage

3 tbsp maple syrup
Broccolini

Directions

1. Cook the onions, mushrooms together in oil
2. Add the shredded cabbage after the mushrooms have browned.
3. Pour in maple syrup and some extra water if needed
4. Put the broccolini on top and cover for 5min just to soften a bit so they are still crunchy

There are times when I look through cook books and I turn the page when I see the ingredients have a list of 10 plus things. I think oh goodness, I don't have time for that.

This one is quick and easy, and really you can pour maple syrup over anything!

Enjoy!




Wednesday, 23 May 2012

Beets - Sweet and with kick. Easy side dish or snack.


I find that keeping a cold grain or bean salad very helpful. It's something It's a quick protein that I can just add to any meal or eat as a snack. Having cold veggies are just as important to keep in the fridge and sliced carrots or celery are boring. So....enter beets.


Ingredients

1 beet
1 tbsp of horseradish
1 tbsp of maple syrup

Directions
1. Boil the beets until soft and cut into cubes. (you can peel the skin if you like)
2. Mix the rest of the ingredients and keep in the fridge for when you want them.

This is super easy to make and beets are very filling. I like the mixture of the sweetness from thy syrup and the kick from the horseradish.

This side dish will add colour and interest to any meal.

For the kids - just leave out the horseradish, they will love the syrup taste. :)

Enjoy!




Tuesday, 22 May 2012

Pho - vegan and gluten free


This is a great rainy day dish, or when you need to eat something in a hurry.

You could bulk up the dish by adding more veggies or beans. But tonight I wanted something really simple.

Ingredients

1 pkg Potato noodles
1 box Vegetable stock
1 pkg of Tofu

2 tbsp Soy sauce
2 tbsp sugar
Broccolini

Directions

1. Make the stock first. I put in the vegetable stock, soy sauce, sugar, and let it boil
2. I then added the tofu
3. 2 min before I wanted to eat I added the broccolini and the potato noodles

Enjoy!

Monday, 21 May 2012

New Gluten Free Buns...well new to me.


My daughter who thinks wheat is like candy also likes these buns! Woohoo!

They have a "possible traces of egg" on the package but there is no egg in the ingredients. So for the vegans in the group, your call.

***They also have a small amount of soy flour in them.

These buns are from O'Doughs, and were bought at Organic Planet Grocery store and my son liked these ones better than the Udi's. They are softer. I think they also look nicer.

Another great product!

Enjoy!

Sunday, 20 May 2012

Roasted broccolini and fried onions


This is roasted brocollini with a bit of oil and sea salt.

Bake in the oven on high for about 10 min each side.



Fried onions and peppers to top my vegan burger.

Add water as you go to speed up the cooking process.

Simple food and soooooo gooood.

Saturday, 19 May 2012

Stocking up on gluten free cake - makes life easier


When  you have a child with food allergies/intolerance's you need to make your life easier by stocking up. I make one cake and separate them into single servings and freeze them. Then I am not scrambling to make an unexpected cake in times of pop up social plans, last minute birthday parties, or other social events. Life happens, and unexpectedly wheat cupcakes will be served somewhere and he has to do without. But it's comforting for him to know that he has his cake at home and he can have a piece later. 



I then keep in Ziploc bags.

The cake mix is a Betty Crocker gluten free cake mix and I just put sprinkles on it.

Enjoy!

Friday, 18 May 2012

Chickpea, nuts, and seed mix - vegan (gluten free, soy free)

 Ingredients

1 can of chickpeas
3/4 cup of pine nuts
3/4 cup of salted sunflower seeds
a handful of cranberries
3 chopped green onion
3 tbsp of olive oil
2 tbsp of pesto spice mix

1. Fry the onion first, and then after a couple of min then add everything else and cook for 5 min.

You can pour this over anything....

- Rice
-Potatoes
-Noodles
-Bread

Or add as a side with any meal.

Quick and easy protein.

Enjoy!

Thursday, 17 May 2012

A quick messy lunch -vegan, gluten free

 Vegan and gluten free bread...bought in a store. I then put Daiya cheese on it and melted it. Then I topped if off with warmed leftover stir-fry veggies.
 

I ate with my hands, and it was a delicious yummy, oooey gooey mess. Yum!

Enjoy!

Wednesday, 16 May 2012

Stuffed peppers - vegan






What is stuffed inside?

Brown rice
Vegan veggie meat
Shredded carrots and beats
Cilantro




For the cheese I used Daiya cheese (vegan, gluten free, soy free)

And when I ate it I just dove in and mixed the avocado in with everything.

If you want to add some spice you can add some salsa or hot peppers.

You can either just warm it up in the microwave or roast it in your oven or BBQ.








Enjoy!



Tuesday, 15 May 2012

Growing celery and basil


Celery

Just chop off the end and keep in water. Then plant.



My basil that is growing in my kitchen. 

They will be planted in my garden in the next couple of weeks. They are getting a little squished fighting for space. 

I also have potatoes that I am using to sprout roots to plant in the garden. 

This year I am also planting onions, green beans, and a few other things I haven't quite decided yet. 

Enjoy!


Monday, 14 May 2012

Heart Healthy Mother's Day Breakfast


This is what my loving family made me for breakfast yesterday.

Hash-browns with chopped peppers and onions, and a bowl of mixed fruit. (Pineapple, strawberries, blueberries, raspberries, banana, and pear)

I also had a cup of fare trade coffee with French vanilla soy cream.

It was lovely!

I had veggie sushi for lunch, and a vegan burrito for dinner at The Naam in Kits.

Definitely a yummy food day. :)

Enjoy!

Friday, 11 May 2012

10 ideas on what do to with cauliflower


 Roast a whole head of cauliflower at the start of the week and then it's so easy to use it through out your meals.

Roasted cauliflower is great because it's not soggy. The flavor and texture is lovely. 

What you can do with roasted cauliflower.

1. Eat it cold as a snack. Dip in hummus, avocado dip, or salsa.

2. Add it to salads. (Garden salads, rice, potato, or pasta salads)

3. Add it to soups. (Last 5 min of cooking time)

4. Add it to stir-fry's. (Last 2 min of cooking time)

5. Warm it up and melt some cheese on it.

6. Pound it into small pieces and sprinkle on ANYTHING

7. Mash and spread into sandwiches

8.  Add it into bean dips.

9. Blend and use as a cauliflower flour for gluten free baking

10. Warm on the BBQ with the rest of your dinner.

Enjoy!


Thursday, 10 May 2012

Gluten free, Soy free, vegan pancakes


This is a gluten free, soy free, vegan pancake cooked in coconut oil with maple syrup on top.

The pancake mix is from Rob Mills. I didn't exactly follow the instructions.

I put in some water and olive oil and mixed it until it was runny. Not quite a crepe but not a thick pancake mixture either.

I find the trick for making good gluten free pancakes is to make them thin. Then you can top them with whatever you want...strawberries, raspberries, blueberries, bananas, pineapple, or oranges.

Keeping frozen berries in the freezer is not only great for smoothies but for putting in the pancake mix.

If you mix it with flavored milks like almond/soy you can have a different flavored pancake.

Pancakes can be a great plan B meal. If everything falls apart at the end of the day and you just don't have time for anything. Just make the family pancakes and load it up on fruit. Yummy food can be so comforting at the end of a crazy day.

Enjoy!

Wednesday, 9 May 2012

Healthy dinner idea - Vegan


I am trying to think of a title for this meal...but don't' really know what to call it other than my dinner. 

I had frozen spaghetti sauce in the freezer, so I made the kids and hubby spaghetti for dinner, but I wasn't in the mood.

I had to come up with something that was pretty easy to make, as it was my son's baseball game night.

I used up leftovers that I had in the fridge (mashed sweet potato, and the roasted cauliflower)

The rest of the veggies were just sauteed and I like my veggies crisp so it really didn't take long at all. The rest of the ingredients I already had at home and were easily accessible. It was a quick and filling meal to put together while the sauce was heating up and the spaghetti noodles were cooking.



Ingredients

1 red onion
1 carrot
Broccoli
Cauliflower (these were leftover from last night - they were roasted in the oven)
Sun-dried tomatoes (1 spoonful from a jar)
2 tbsp Garlic
1 tbsp Sesame seed oil
1 cup chopped cilantro
3/4 cup of mixed seeds

Sweet potato
1 tsp brown sugar
1 tbsp crushed walnuts

Directions

1. I Cooked the onions and carrots first, with the garlic, oil, sundried tomatoes
2. After the onions were cooked I added the mixed seeds and chopped cilantro
3. While that was cooking I was chopping the broccoli and I poured in the cauliflower and broccoli in the pan
4. I really just let it cook long enough to let the broccoli soften a bit and get hot.
5. If anything started to stick I just poured in a bit of water and stirred.

6. I heated up the sweet potato and put a bit of brown sugar and crushed walnuts on top and then poured on my veggies.

Meals full of colour are always tasty,

Enjoy!


Tuesday, 8 May 2012

Vegan, gluten free, soy free, twice baked potatoes.


These potatoes were baking in the oven, while I was at a neighbors house having tea, and our children were playing.

Came home and scooped out the cooked potato.


In a separate bowl, I mixed the inner potato with Earth balance margarine (soy free), and vegan Daiya cheese (soy free). 

I sprinkled bacon bits on top (the fake kind, that has no animal products)


You can scoop out the potato and put back stir-fry veggies, or a chickpea curry.

This is the simple version, to warm the kids up to eating the whole parts of a potato, but you can get creative and use the potato skins and little yummy holders for all sorts of dishes.

Enjoy!




Monday, 7 May 2012

Spring and summer veggies


I just love crisp food with creamy sauces. Raw veggies really satisfy the crunch craving without frying, or eating something processed. Now that spring is here and summer is around the corner, really take advantage of all of the lovely crunchy veggies that you can.

We all have our favorites. I knew a principal who would always walk around eating cucumbers. She didn't even cut them up. It was just a whole cucumber that she would eat. My kids love carrots raw. I am trying to think of a veggie that I don't like...hmmm 
What are your favorites?

Anyways, dig in and enjoy!

Ingredients
1 lettuce wrap
Cucumber (cut into strips and lots)
Chopped tomatoes
Chopped red onion

Sauce

Vegannaise (Soy free mayo)
Mustard


Sunday, 6 May 2012

Easy vegan and gluten free dessert



A couple of weeks ago my daughter fell in love with these rolled dates in coconut. They were pre-made in a package and I wanted to try and make them.

So, I put a bunch of dates in my magic bullet and that didn't sound too good.

I am always looking for the easier way of doing things...and I found it!

Rolled dates

1. Buy a package of dates and coconut flakes. (sweetened/unsweetened up to you)

2. They are easy to ripe apart with your fingers and then just smush pieces together to the size that you want. They are very sticky, so forming them is very easy.

3. Roll in the coconut flakes

That's it. :)

Dates are very sweet. I can't eat more than 2. They are also filling.

These are great to keep in the fridge for those who have a sweet tooth, and you want something quick to grab a need for sweets. 

Enjoy!


Saturday, 5 May 2012

Why I find stir-fry's easy.



Why stir-fry's are easy for our family...

* Stir-fry's are great because they use up scrap veggies that are in small portions in your fridge.

* Also when you have a family it is most likely that everyone has a favorite veggie. This way you can throw them all together and people can pick out the ones they like.

* They are also fast to make. The actually cooking time of a stir-fry is 5-10 min, and then you don't have soggy veggies.

* There are many sauce alternatives to make stir-fry's different, and you can put them on rice, noodles, potatoes, quinoa, etc. 

* They can be one pot cooking. Add is some tofu, chickpeas and some leftover (rice/noodles/potatoes), and your done. 

* They are visually appealing.

Yet still....I hear very often from people that they don't like stir-fry's.

Any comments?

Enjoy!


Friday, 4 May 2012

Vegan coleslaw (Gluten free, and soy free)





Ingredients

2 kinds of cabbage (2 cups each colour)
1 carrot shredded
1/2 cup raisins

Sauce:

1/2 cup of Vegannaise (soy free version)
3 tbsp of white vinegar
3 tbsp of sugar

Directions

1. Mix sauce first, and then pour over the veggies
2. Have it sit in the fridge for at least an hour

Other veggies you can add:

Broccoli (cut small)
Shredded zucchini

* You can add seeds/nuts if you like

Hopefully this salad makes you feel like summer is around the corner. 

Enjoy!


Thursday, 3 May 2012

Chili (Vegan, Gluten free, soy free)


I made this chili while I was sleeping. Ok, I didn't make it my slow cooker did.

First I soaked my beans and lentils. They came as a big mix that I bought from Cosco. They need to be soaking for about 12 hours. So, I started soaking them early in the morning. Just pour them in cold water, that's it. :)




Later that night after the kids went to bed...

In my slow cooker I added:

Ingridents
2 cans of diced tomatoes
Soaked bean mix
1 chopped onion
4 tbsp of chilli powder
2 tbsp of garlic powder
1 tsp of salt (optional)
3 slices of hot pepper (optional)

 

I set my slow cooker on low for 10 hours



I woke up to the smell of chilli in the morning. :) I let it cool while I was making the kids lunches and breakfasts and then put it into containers for a quick dinner later that night.





Enjoy!




Wednesday, 2 May 2012

No roll vegan sushi

I don't have time to roll sushi for dinner on a week night...and quite frankly I am not that very good at it anyways.

However, I have found an alternative that is just as yummy.


All I did was make some rice, cut up some avocado and sprinkle on some sesame seeds and soy sauce. I have wasabi pre-made in the fridge.

I thought the dish tasted really good when it was warmed. 

Grab a spoon and dig in!

For those who need soy sauce that is gluten free - they have different brands in stores.

For those who want a soy free alternative, you can you plum sauce, a sweet and sour sauce, or a spring roll chilli sauce if you like. 

Other alternative ideas to avocado are:

Sweet potato
Sliced cucumber and carrots
Tofu
Get creative, really anything would taste good. 

Enjoy!

Tuesday, 1 May 2012

Rice paper wraps (Gluten free, soy free, and vegan)

Here is my second blog attempt at a rice wrap...


Ingredients

Rice paper
Chopped peppers
Green onion
Cilantro
Leftover BBQ tofu
Spring roll chili sauce to drizzle over or dip into

Directions

1. Soak the rice paper in a bit of water for 2 min until soft.
2. Chop your food that you want to use
3. Place on your wrap and then start to fold and roll







It took me 3 times to finally get my first roll. The paper kept ripping. Once I got the hang of it, it was fine.

After all said and done, I prefer lettuce wraps. They are just so much easier and I love the crispness that lettuce brings to the meal. Rice paper sometimes feels too soft to me and sometimes I don't like it.

With the rest of my rice paper I am going to try and master spring rolls.

Here is two brands of rice paper.




Enjoy!