Search This Blog

Wednesday, September 17, 2014

Veatballs + Corn Spaghetti Review (GF Vegan, soy free, oil free)

These Italian style veatballs pair well with various sauces and are simple to make. Plus they're packed with nutrients! I hope you enjoy them as much as my family did :)

Prep: 30 min | Cook: 45 min | Makes: 14 veatballs

1 cup cooked black rice
1/2 cup cooked millet
1/4 cup gf rolled oats
1/3 cup chopped pecans*
1/4 cup organic corn meal**
1 heaping tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sweet paprika
1/4 tsp mustard powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp sea salt
2 tbs fresh lemon juice
2 tbs pure maple syrup
1 tbs + 1 tsp tamari***
1 tbs veggie broth

* If you have a nut allergy, you can use 1/3 cup of sunflower seeds instead.
** If you don't have corn meal, you can use brown rice or chickpea flour. Any flour works if you're not gf!
*** I buy low sodium Tamari because it's GF, but you can use soy sauce if you don't mind, or make your own vegan version of this sauce.

Cook your rice and millet, if you don't have day old grains in the fridge. In a pot, add all of your ingredients except the maple syrup, vegan cheese, and corn meal. Stir over a medium-low heat for 5 minutes until the spices are well combined.

Preheat your oven to 400F. Add the heated mixture to a large food processor, then sprinkle in the corn meal and vegan cheese. Pulse blend a few times. On a low speed, turn the machine on as you pour in the maple syrup. Don't overmix - you should be able to tell when it is beginning to come together.

Line a medium-sized baking sheet with a Silpat mat. Remove the blade from your food processor and get a spatula ready. Spray your hands lightly with water and begin to form your meatballs. They should be about 1.5-2 inches in diameter. If they are too small, they will not stay as moist.

Bake for 15 minutes, turning halfway through if you desire a more even browning (they will cook through either way). Turn off the oven and crack the door, letting the balls rest for 10 minutes. This is the perfect time to cook your spaghetti!

I recently bought 10 pounds of Heartland GF spaghetti and am very impressed by the texture. Most gluten free pastas stick together or fall apart, but this one cooked up very nicely and tasted good too.

Create, share, love at first bite!

Instagram | Youtube

Friday, September 12, 2014

BBQ Sauce and Two Stellar BBQ Recipes (GF, low fat)

This BBQ sauce is a healthier alternative to store bought ones out there, it's easy to whip up, and it is also guaranteed to be vegan. It can be enjoyed on burgers, for dipping, and much more.

For the sauce, you'll need:

1 can (6 oz) tomato paste
3/4 cup of filtered water
3 tbs raw coconut sugar
1 tbs Worcestershire sauce*
2 tsp apple cider vinegar
1 tsp thai red chili sauce
1/2 tsp garam masala
1/2 tsp onion powder
1/2 tsp garlic powder
3 drops liquid smoke

* I buy this vegan one but there are also options on Amazon

Combine all the ingredients in a medium-sized pot and whisk. Cover and turn heat to medium low, simmer for 10 minutes, stirring occasionally. The sauce will thicken over time.

Sloppy Joes

Serves: 2-3 | Time: 30-45 min

To make the sloppy joes you'll need to freeze a package of firm tofu overnight. Let it thaw during the day and then cut open the package. Drain over the sink, squeezing out as much moisture as you can. The tofu will be very spongy and the water should come out readily (no need to press). You can use a sieve to catch any crumbles.
Over a pot, tear the block of tofu into bite-sized pieces, almost like scrambled eggs. If the middle is still frozen then microwave for 30 seconds.
Pour the sauce over the tofu and stir gently until well coated. Let sit for 15-30 minutes to marinade.
Turn heat to medium and cook for 15 minutes, stirring occasionally.
Serve on warm Ezekiel english muffins or homemade buns with lettuce, pickles, and cheese.

Hawaiian BBQ Pizza

Makes: 16" pizza | Time: 2 hours

For this pizza, I made the BBQ sauce above, the only difference being I replaced the water with pineapple juice. As for a base, I used Bob's Redmill GF Pizza Crust. However, you can use whichever recipe you like for pizza dough.

1/3 cup baby bella 'shrooms, sliced
3 roasted sweet peppers, sliced
1/2 vidalia onion, thinly sliced
1-2 green chilies, coined
1/2 cup pineapple tidbits
1/4 cup cilantro (optional)
1/4 cup water (or more)
1 tbs raw coconut sugar
1 tsp garlic powder

Chop all of your toppings. After you prepare the dough, bake it on a pizza pan for 10 minutes at 425F.
In a large, non-stick skillet over a medium heat add the onions. Cover and cook for 5 minutes. Add some water if things are looking dry. Sprinkle the coconut sugar on top and stir. Cook for a few more minutes.
Top the pizza with BBQ sauce and caramelized onions. If using cilantro, sprinkle it onto the sauce. Add the green chilies, sweet peppers, and pineapple.
To your pan, add the mushrooms with the remaining water and garlic powder. Cover and cook for 5 minutes. Sauté for a few minutes, stirring regularly, as the mushrooms begin to brown. Add to the pizza.
Bake the pizza for 25 minutes. To add a nice golden color, finish it off with the broiler.

Create, share, love at first bite!
Instagram | Youtube

Tuesday, September 2, 2014

Homemade Pita Bread

Homemade Pita Bread

Yields: 6 pitas | Total time: 2h 10m

1 cup warm water
2.5 tsp pizza or active dry yeast
1.25 cups all-purpose unbleached flour

1.5 cups whole wheat or bread flour
1 tsp fine sea salt
1 tsp raw cane sugar
2 tsp dried Italian herbs
2 tsp EVOO (optional)

Mixing bowl
Rolling pin
Clean board
Shallow bowl
Silicone tongs
Baking sheet or stone

In a glass measuring cup, add one cup of warm water and 2.5 tsp of yeast. Stir and let rest for 5 minutes.
In a mixing bowl, add your flours, herbs, sugar and spice. Make a well in the middle.
Pour the yeasty water into the mixing bowl and stir with an oiled wooden spoon. A shaggy dough will form.
Turn out onto a clean board and oil your hands. Knead the dough for 5 minutes. It will come together very nicely.
Transform to an oiled bowl and cover with a cloth. Place in a warm oven or spot for 1.5 hours.

When risen, set your oven to 450F. Add a rectangular pizza stone beforehand, if using, otherwise wait to use a baking sheet.
On a lightly floured surface, turn out your dough and knead a few times. Tear the dough into six even pieces and roll quickly into balls. Sprinkle a little all-purpose flour into your shallow bowl. Flatten each ball slightly and dip both sides into the flour.
Use a rolling pin to make six 8-inch circle about 1/3 inch thick. It is possible to cook some while rolling the rest. Bake two at a time for 3.5 minutes on a hot pizza stone (or baking tray). There is no need to flip. It's awesome to watch them puff up!
I have a gas stove, so as they came out, I held them over the flame for 15-30 seconds on each side to get a nice color. Store them in a tortilla basket or pot so they stay warm as the rest cook.

Serve with baba ganoush and hummus or stuff with Israeli salad and couscous. There are many ways to enjoy these simple, delicious pita breads!

Create, share, love at first bite!
Instagram | Youtube