comfort food fer ya'll
This gluten-free crustless tart uses yukon gold potatoes as the bottom crust instead of a pastry crust. This makes the dish much lighter, but doesn’t compromise any of it’s flavor or texture. Lentils and almonds were added for protein, fats, and texture, and the spices and herbs create a taste dance party in your mouth. This won’t slice and serve up like a regular tart or pie, but each bite is packed with all of the ingredients, making it impossible to care about anything except eating everything that’s been put on your plate. Garlic scapes are essentially ‘baby’ garlic, being the shoots that bulbs of garlic send up to eventually flower, and in cooking, can be used in higher quantities than cloves of garlic. They have a spring-like, spicy flavor and resemble scallions (or, green onion). They are often sold in bundles at farmer’s markets, and I was able to find some where I work, at a natural food store. 
Gluten-Free Crustless Tuscan Vegetable Tart
Filling:
6 garlic scapes, chopped
1 large head of broccoli, stems removed and trimmed to bite size florets
10 white mushrooms, chopped
1/2 vidalia onion, chopped
1/4 c toasted slivered almonds
4 tbsp extra virgin olive oil
2 tbsp tamari
1.5 tbsp brown rice vinegar
1/2 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp tomato powder 
1 tsp white pepper
1/2 tsp salt
Crust and Topping:
3 yukon gold potatoes, peeled, and sliced very thinly
1tsp white pepper
1 tbsp lemon juice
1 tbsp chili powder
1c red lentils, rinsed and sorted
2/3c water, divided
Preheat your oven to 310F. Combine the vegetables in an oven safe dish and drizzle with the olive oil, vinegar, tamari, and spices. Mix well and cover with aluminum foil. Bake for 20 minutes. Line the bottom of a tart dish or pie pan with the sliced potatoes. Pour 1/3c water over the potatoes, add the lentils, pouring them evenly over the potatoes. Pour the second 1/3c water over the lentils. Add the veggies and almonds and spread evenly. Sprinkle the top with the pepper, chili powder, and lemon juice. Cover with foil. Bake for 40 mins on 350F.

This gluten-free crustless tart uses yukon gold potatoes as the bottom crust instead of a pastry crust. This makes the dish much lighter, but doesn’t compromise any of it’s flavor or texture. Lentils and almonds were added for protein, fats, and texture, and the spices and herbs create a taste dance party in your mouth. This won’t slice and serve up like a regular tart or pie, but each bite is packed with all of the ingredients, making it impossible to care about anything except eating everything that’s been put on your plate. Garlic scapes are essentially ‘baby’ garlic, being the shoots that bulbs of garlic send up to eventually flower, and in cooking, can be used in higher quantities than cloves of garlic. They have a spring-like, spicy flavor and resemble scallions (or, green onion). They are often sold in bundles at farmer’s markets, and I was able to find some where I work, at a natural food store. 

Gluten-Free Crustless Tuscan Vegetable Tart

Filling:

6 garlic scapes, chopped

1 large head of broccoli, stems removed and trimmed to bite size florets

10 white mushrooms, chopped

1/2 vidalia onion, chopped

1/4 c toasted slivered almonds

4 tbsp extra virgin olive oil

2 tbsp tamari

1.5 tbsp brown rice vinegar

1/2 tsp dried basil

1/2 tsp dried rosemary

1/2 tsp tomato powder 

1 tsp white pepper

1/2 tsp salt

Crust and Topping:

3 yukon gold potatoes, peeled, and sliced very thinly

1tsp white pepper

1 tbsp lemon juice

1 tbsp chili powder

1c red lentils, rinsed and sorted

2/3c water, divided

Preheat your oven to 310F. Combine the vegetables in an oven safe dish and drizzle with the olive oil, vinegar, tamari, and spices. Mix well and cover with aluminum foil. Bake for 20 minutes. Line the bottom of a tart dish or pie pan with the sliced potatoes. Pour 1/3c water over the potatoes, add the lentils, pouring them evenly over the potatoes. Pour the second 1/3c water over the lentils. Add the veggies and almonds and spread evenly. Sprinkle the top with the pepper, chili powder, and lemon juice. Cover with foil. Bake for 40 mins on 350F.

Cresswell Chard

My boyfriend brought home some rainbow chard from his mom’s garden last night, and I got pretty excited. My love for leafy greens stretches further than the human eye can see. This recipe combines some of my favorite spices and flavors for a warm, savory, rich side dish that can be paired with anything from tofu to potpie. Female bodied individuals may be interested in the iron rich leaves of chard, especially during the week or two before a menstrual cycle starts. Eating iron-rich foods can help minimize cramping and lethargy. I used a somewhat obscure type of vinegar for this, but you can substitute your favorite vinegar (try balsamic!) in it’s place. A shallot is a small, purplish vegetable in the onion family. They are very strong, so when using them in recipes, use small amounts. 

Cresswell Chard

1 bunch swiss chard, stems removed, chopped
1 large clove garlic, minced
2 tbsp shallot, minced  
2 tbsp extra virgin olive oil
2 tbsp oak barrel aged vinegar
1/2 tsp ground white pepper
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground ginger
1/8 tsp cinnamon
dash of salt, to taste

Heat the oil in a medium skillet over medium-low. Sautee the garlic and shallots until they start to soften, and turn translucent. Add the vinegar and spices to the skillet and continue to cook until aromatic, about 30 seconds.  Add the chard, stirring to coat in the spice mixture and cover the skillet to steam. Cook about 6-7 minutes, turning the chard once. Serve immediately. 

Honeydew Jasmine Summer Tea

I came up with this yesterday on a whim, and literally went out and bought a big ole glass pitcher today just so that I could make it. The melon sweetens the tea perfectly, and the fruit flavor comes across enough to almost make it a juice. The jasmine tea - a light, green variety - gives the beverage a boost with it’s clean caffeine, which could make this a perfect take-to-work-in-the-morning kanteen filler. Because the tea is very light and sweet, it’s a perfect warm/hot weather drink. If you can’t find jasmine tea (I used a box of jasmine tea bags), any green tea could be used in it’s place. When choosing honeydews, smell the spot at the end, and if it smells sweet, it’s ripe. 

Honeydew Jasmine Summer Tea

1 5pd honeydew melon, seeded, flesh spooned out
3 bags of jasmine green tea
3/4 gal filtered water

Heat the water on medium-high in a large pot. Add the tea bags. Just before the water boils, remove the pot from the heat, and let stand until cool. When cooled, remove the tea bags and discard. Add the honeydew to the bottom of the pitcher and pour the tea over it. Store in refrigerator until cold. Enjoy. 

Almost-Raw/100% Gluten Free Wraps with Sesame Hoisin Sauce

Hot weather hit the Baltimore area a couple of weeks ago. The past week has been especially humid, and, not having air-conditioning at my house makes my desire to cook go wayyyy down. This morning I was trying to come up with something to eat without having to use an oven or stove, and this is the outcome. These wraps can really be prepared any way you like, using different ingredients all together. Feel free to use this recipe as a base. The dipping sauce is sweet and has a very very tiny bite. You’ll want to make the sauce again, as well as this entire recipe. Because there are so few ingredients, and no cook time, this could be used as a quick lunch or dinner when pressed for time. Lacinato kale is commonly referred to as dinosaur kale, and should be available at farmer’s markets and/or a grocery store with a well stocked produce section. Hoisin sauce is normally available in the oriental section of grocery stores, but make sure you check the ingredients. I used Premier Japan’s organic Hoisin, which is both gluten-free and vegan. This brand can usually be found in the macro aisle of natural food stores. I use a box grater to shred the zucchini and carrots, but feel free to get creative if you have a mandolin or fancy peeler.

Almost-Raw/100% Gluten-Free Wraps

1 bunch of lacinato kale 
6 white button mushrooms, diced
1 zucchini, peeled, and shredded
2 carrots, peeled and shredded
1/4 c slivered almonds
1/4 c sunflower seeds

Sesame Hoisin Dipping Sauce 

1/3 c hoisin sauce 
1 tsp sriracha chili sauce
1 tbsp brown rice vinegar
2 tbsp maple syrup
2 tbsp sesame seeds

After you’ve prepared your veggies, choose large kale leaves and trim down the stems by carefully shaving them down with your knife. Divide the veggies among 5 or 6 leaves (basically until you run out of veggies). Keeping the filling in the middle of the kale leaf, start folding the smaller end over the filling. Using your fingertips, carefully (don’t rip the kale!) push the end of the leaf under the filling, tightening the roll. After you’ve gotten it tight, fold the right side of the leaf into the filling, making a closed side of the wrap. It should sort of resemble a spring roll at this point. Keeping your hands tight around the roll, finish by rolling the rest of the leaf around the filling. Place with the edge of the leaf side down on a plate. To make the dipping sauce, just mix all ingredients in a bowl. Spoon the dipping sauce onto the open veggie end and eat!

made some cinnamon buns for jack and i today

made some cinnamon buns for jack and i today

Trish’s Vegetabley Mac and Nutch

This recipe was created by my friend Trish and she says the recipe was free form, so the measurements are estimated. She says it the best mac and nutch ever! Nutch is a nickname some people use for nutritional yeast. 


Vegetabley Mac and Nutch
for 4 servings
Preheat oven to 350

1 Zucchini noodled (with mandolin)
1 Carrot noodled
1 Avocado sliced into thin chunks
1 Tomato thickly diced1 Can of green olives, sliced
5 cloves of garlic diced
1/2-1/4 bag of rotini/penne pasta boiled until almost al dente but still a little hard
Put all ingredients in an oiled casserole pan (I used a deep dish pie pan but whatever works)

1/2 cp of earth balance
4 heaping tbs of whole wheat flour
1-1 1/2 cp of hot water
1-1 1/2 cp of unsweetened almond milk (or soy)
3/4cp-1cp nutch
2 big squeezes of dijon mustard (1/4 cp max)
1-2tsp garlic powder
1-2Tbs Tamari
salt and pepper to taste

In a sauce pan (non stick is pretty awesome, but whatever you have) melt the EB on med to med-high heat. When all is melted add in the flour 1 tbs at a time. Add pepper and stir the flour around every few minutes until it is browner then when you started. If it gets close to burning that is great. Slowly (1/4 max at a time type of slowly) add in the water, stirring really fast. After about a cup to a cup and a half of water (the texture should be biscuit doughy) add the almond milk until the texture is smooth, but thick. Then add the rest of the ingredients. You might have to add a bit more water or milk after adding the nutch to keep it at a smooth texture. You want the flavor of the sauce to a little over powering.
Pour the sauce into the pan that houses the veggies and noodles. Mix thoroughly and top with panko bread crumbs. Bake for 25-30 minutes until bubbly and broil for 3-5. Enjoy the best food you’ve ever had.

Garlicky Apricot Glazed Broccoli

I came up with this recipe yesterday and decided to give it a go today. It came out about ten times better than I had originally thought, and didn’t last more than five minutes after it finished. Double up on this stuff if you’re serving a lot of people. Also remember to look at ingredients on jams and jellies. They usually contain pectin, which can be an animal byproduct. Sometimes they will specify whether or not the pectin used is derived from fruit. 

Garlicky Apricot Glazed Broccoli

1 head of broccoli, chopped and separated into florets
2 cloves of garlic, minced
2 tsp sesame oil
1/8c apricot jam
2 tbsp sesame seeds

Pour sesame oil into a medium skillet and warm on medium low. Add garlic and cook until fragrant, about 3-5 minutes, being careful not to let it brown or burn. Add the broccoli and cook on medium, stirring occasionally for 10 minutes, or until almost cooked through. Add the jam, and continue cooking for another few minutes, until done. Remove from heat and let the jam thicken a little. Sprinkle on sesame seeds, toss and serve. 

Quick, Easy, and Blow-Your-Mind-Good Alfredo Sauce

I’ve tried a few different recipes for vegan alfredo sauce, and have been incredibly disappointed by the taste (or lack thereof) of each one. So, with very low expectations, I set about creating my own. This recipe ended up coming out phenomenal, and remains only slightly less than authentic. Vegan alfredo sauce is difficult to conjure up, and this comes closest to what I’ve had in legit Italian restaurants. Like alfredo made with cheese, this sauce is really rich and filling, so I’d start with smaller portions than normal. Make sure you keep the sauce heated, because it thickens up quickly as it cools. I use a silicone spatula to stir the sauce as it cooks, because it’s good for scraping the sides of the pot down, and makes it easy to heat the sauce evenly. 

Quick, Easy, and Blow-Your-Mind-Good Alfredo Sauce

1 8oz container of vegan cream cheese (I use Tofutti)
3-4 cloves of garlic, minced
3 tbsp extra virgin olive oil
1/2 tsp lemon juice
1/8 c non-dairy milk
1/4 c nutritional yeast
cracked black pepper
sea salt to taste


Heat the oil in a medium saucepan over medium low heat. Sautee the garlic until fragrant, about 3-5 minutes, being careful not to let it burn or brown. Add the cream cheese, milk, and lemon juice, and heat through, stirring frequently and scraping the sides of the pot as you go. As the cream cheese warms, it will become more creamy and more thin, making it easier to stir. When it reaches a sauce consistency, add the pepper and salt and serve immediately. 

How To Shape A Boule (or, palm rolling 101)

Falafel Bread: Hands-On Style/Bread Machine Style

This bread is so delicious, that you’ll want to eat both loaves right out of the oven. It smells and tastes like falafel, and I like to spread hummus on top of the loaves before I slide them in the oven for extra flavor and visual appeal. The hummus loses it’s moisture while baking, and forms a thin and crispy crust on top of the bread. Using nutritional yeast isn’t necessary for optimal falafel flavor, but it adds an awesome golden color to the loaves as well as extra zest. If you are using the bread machine method, make sure you follow the order of ingredients, and when adding the salt and spices, sprinkle them around the edges of the flour. 

Falafel Bread: Hands-On Style/Bread Machine Style

1 tablespoon active dry yeast
1 tablespoon sugar
1 cup warm water
2 tablespoons oil
1 teaspoon salt
2 1/2 cups flour
1/4 c. nutritional yeast
1 tsp cumin
1/4 tsp coriander
1/2 tsp dried parsley
1/2 tsp smoked paprika

Hands On: In a large bowl, mix the yeast, sugar, and water, and let sit for about 10 minutes. If after 10 minutes, the mixture is foamy and has small bubbles, your yeast is good. If not, toss the mixture and try again with fresh yeast.  Once the yeast has proven worthy, add the oil, salt, and flour. Knead for about ten minutes, adding flour as needed. Place the dough in a large oiled bowl, cover with a damp towel, and let rise in a warm place (trunk of a car, warm room, cooling oven) for about an hour. Remove the dough from the bowl and punch it down. Divide in half, and let the dough rest for a few minutes. Palm roll the dough into two large balls, place the dough on an oiled baking sheet, and let them rise again for about 30-40 minutes. Bake on 375F for about 15 minutes. Place on wire cooling rack immediately after removing from oven. 

Bread Machine/Slacker’s Route: Add the ingredients into the bread machine in this order: water, sugar, oil, flour, salt, nutritional yeast, spices, and making a well in the center, add the yeast, avoiding any contact with liquid ingredients. Set to ‘dough’ setting. When the cycle is finished, divide it in half, palm roll into two large balls, and place on an oiled baking sheet. Bake on 375F for about 15 minutes. Place on wire cooling rack immediately after removing from oven.