Quinoa risotto

I have always loved risotto ever sine my drive through Italy with my husband before we got marries. However I don't like feeding it to Bella without some more healthy grain so I wanted to experiment and use quinoa which she loves instead of rice. It worked very well and turned out so creamy. Quinoa is a good option for rice, it contains protein, is gluten free and is cholesterol free. It does contain iron, fiber, thiamine (a water-soluble vitamin of the B complex) and riboflavin (a B vitamin). Quinoa is also very easy to digest and comes as a grain or pasta. 

Quinoa risotto serving 4

2 TBS olive oil

1 yellow onion, chopped

1 garlic clove, grated

1 cup sun dried tomatoes, hydrated

1 cup baby spinach, torn

2 TBS sour cream

2/3 cup white wine

1 cup grated cheese (I used rice cheese)

3 cup cooked quinoa

salt and pepper to taste

Heat the oil in a large pan and cook the onion and garlic for 3 minutes. Add the tomatoes and stir a couple of times. Add the white wine and bring to a boil. Let it cook for 5 minutes.  Remove from heat and add remaining ingredients and blend well. Return to low heat and let risotto become warm. 

Plum pie

My hubby loves pie, all kinds of pie but special my kind of pie. So plums are in season and I bought some beautiful ones at the farmers market and decided to make him some crumble pie. I was however determine to make a semi healthy pie. I used whole wheat flour, agave nectar and earth balance without soy. The result was fantastic and I even made some maple ice cream to serve with it since I had eaten all the vanilla Bliss coconut ice cream before I could eat solids again. 

Plum crumble pie for two

3 red plums, skinned and cut in half

1 cup whole wheat flour

2 TBS dairy free butter

2 TBS agave nectar

 Preheat oven for F350

Place everything except the plums in a food processor and process until it's wet crumbs. Place plums in a oven safe pan in a layer and sprinkle crumbs on top in a layer. Place in oven for 20 minutes.

Maple ice cream for two

1,5 cup Mimic cream

2 TBS maple syrup

Mix everything together and place in a ice cream maker until solid.

Artichoke pesto

I have an artichoke plant in my garden and in all the years it's been there it has grown and grown but never grown any actual artichoke. I think It's suffering from infertility. I'm thinking about pulling it out but I kind off still have hopes.  So instead I bought artichoke hearts already cooked at Whole Foods and made this incredible taste pesto. We ate it with quinoa pasta which I love because it's wheat, gluten and dairy free and contains good protein. Bella is going through a face where she says she does not like it as soon as she sees the food my once she start tasting it she usually does. She said the same thing yesterday but then she was scraping the plate for the last pieces of pasta. 

Artichoke pesto

6 ounces cooked artichoke hearts

1/2 cup non-dairy Parmesan cheese

1 garlic clove

juice from 1/2 lemon

1/4 cup fresh dill, chopped

salt & pepper to taste

Place everything except the salt, pepper and dill in a food processor or blender and process until creamy. Add dill and spices. 

Balsamic kidney bean pasta

Whoohooo, my soft food days are over and I can eat beans again. "Hello beans I have missed you". I love beans and lentils and thank God for that since I can't eat tofu it means it's usually on the menu a lot. By yesterday all I could think about was eating solids and beans again so I celebrated by making this pasta dish and boy was it good. It has a little bit of everything, salt, sweet and sour, and oh some spice to it too. 

Balsamic kidney bean pasta, serving 1

1 cup cooked pasta

1/2 cup kidney beans, cooked

1/4 cup balsamic vinegar

1 TBS non-dairy cream

1 tsp olive oil

1/2 cherry tomatoes, cut in half

1/2 cup swiss chard, chopped

Heat the oil and balsamic vinegar in a frying pan on high heat, let it bubble for about 3 minutes. Add the tomatoes and cook for a minute or so. Add chard, beans and cream. Let it all get warm. Toss the mix with the pasta so it's completely coated the sauce.

Indian lentil stew

I was determined to make something we all could eat today and I'm craving lentils so here it is, Indian lentil stew. I feel I need to eat warm food but that is the hardest to eat right now besides anything needed to be chewed (sigh).

Indian lentil stew, serving 4

1 1/4 cup red lentils, rinsed and picked over

1 onion, chopped

2 carrots, sliced into smaller pieces

2 garlic cloves, grated

2 TBS canola oil or ghee

1 TBS fresh ginger, grated (or 1 tsp ginger powder)

1 tsp coriander powder

1/2 tsp cumin powder

1 pinch cinnamon

1 can crushed tomatoes

1/2 cup light coconut milk

1 bullion cube

1 cup water

Bragg's liquid Amino's to taste or use salt

Heat oil in a large pot and add spices and let them sizzle for one minute. Add garlic and onion and fry for one minute. Add carrots and fry for just for a little while. Add remaining ingredients and let it simmer under a lid for about 30 minutes. Enjoy with some naan or rice or both!!!!

Just what the doctor ordered and marinated tofu

The road to recovery is long and hard but I'm still happy with my progress. I'm still not eating anything that's rocking my world. Today I had a green smoothie for breakfast: almond milk, avocado, blueberries, hemp and flax seeds. Sounds maybe not very appetising but I loved it and so did Bella who drank half of it. My lunch was raspberries and a quinoa salad I bought at the farmers market yesterday and dinner I hope will be spinach soup.  My big treat everyday is Coconut Bliss ice cream mmmmmmm. I'm so happy I found it but on other hand I wish I never did because it's so good I could eat it all the time. So many vegan Ice creams are either soy or rice based. Rice is  just to icy for me and soy well I can't eat it and I don't like it anyway. Bliss is so cream you could swear it's regular ice cream. My personal favorite is chocolate hazelnut or mint. 

I still make dinner for James and Isabella everyday and I don't want them to share in my misery of dull food so I make them something different from what I eat. Today it's mustard coated tofu with red peppers and zucchini from ou

r garden. It's simple and good and they will eat it with rice.

Tofu and pasta, for the hungry family

Something to help me heal faster ;-)

Mustard coated tofu and vegetables for two

1,5 cup extra firm tofu, cubed

1/2 cup red pepper, cut into smaller pieces

1/2 cup zucchini, cut into smaller pieces

2 TBS Dijon Mustard

1 TBS brown sugar

1 TBS olive oil

1 tsp cumin

salt to taste

Blend everything except the tofu and vegetables in a large bowl and then add the remaining ingredients, making sure everything get coated well. Leave for at least one hour in the fridge. Heat a frying pan on medium heat and add the mix, Fry for a couple of minutes, flipping once in a while until it has a nice crust.

Barley bake

I'm now eating smaller portions of rice and pasta, whoohooo!!! Today I made barley casserole for lunch. I made a very simple tomato sauce and added broccoli. It was yummy, healthy and easy for me to eat. Barley is a super grain. It contains good amount antioxidants and vitamins as well as iron. Barley is an excellent food choice for those concerned about type 2 diabetes or pre-diabetes because the grain contains essential vitamins and minerals and is an excellent source of dietary fiber, particularly beta-glucan soluble fiber. 

Barley bake

1 cup barley

3 cups water

Place barley and water in a pot and bring to a boil on high heat. reduce heat to low and let simmer for 50 minutes or until done. 

2 cups steamed broccoli

1 cup sun dried tomatoes, re-hydrated in water

2/3 cup red onion, chopped

1 TBS olive oil

1 cup cream (soy or another)

1 TBS vegan boullion powder

1 tsp chili powder

1/2 cup grated cheese ( I used rice cheese)

Preheat oven for F400

Heat olive oil in a frying pan on medium heat, add onions and cook for 2 minutes. Add tomatoes, chili powder, bouillon powder and cream and stir. Place barley in a oven safe Pyrex, place broccoli on top and pour sauce over finally sprinkle cheese over. Place in oven for 15-20 minutes. 

Liquid diet days

I'm on a fast due to a oral surgery I had yesterday. I'm not in such much pain anymore and I am proud of myself for only taking one painkiller.  I had planned ahead what would be good things to eat as well as training James on how to make them for me. So yesterdays menu was: Apricot juice, a green juice (beets, beet greens, carrots, apples, ginger and celery) and apple juice. The most interesting thing is I'm not very hungry. Right after I came home I crashed and slept most of the day. When I woke up I was feeling dizzy and weak. I figured it was a combinations of the drugs the gave me during the surgery and my blood sugar being low since I had not eaten since 10 pm the night before. So I made the vegetable juice and I felt so much better right away.  Today I will have a green smoothie (coconut water, blueberries, avocado, hemp seeds, spirulina and banana), orange juice and anything else I can make in to liquids. 

Sweet and sour casserole

With all the tomatoes I have growing I made some sun dried tomatoes and I used them in this wonderful sweet & sour casserole.  

Casserole for 4

sauce: 

1 cup sun dried tomatoes, soaked 

1 tsp grated ginger

1 tbs agave nectar

1 tbs corn starch

I garlic clove, grated

1 cup water

Place everything in a food processor or blender and blend until creamy.  Set a side.

3 large carrots, peeled and cut into coins

2 celery stalks, cut into smaller pieces

1 cup zucchini, cut into smaller pieces

1/2 cup yellow onion, chopped

2 tbs olive oil

salt & pepper

1 tsp cumin

Preheat oven for F350

Heat oil in a wok on medium heat. Add onion and carrots and fry for a minute. Add remaining vegetables and fry for 3 minutes, while stirring. 

Cooked sprouted brown rice for 4 persons (or use any other rice)

Blend the vegetables, sauce and rice in a Pyrex and place in middle of oven for 20 minutes. Enjoy!!!

Falafel with low calories

This falafel recipe is actually a weight watcher recipe which my friend Jessica found. We made it about a year ago when James was out of town and now he was away on a business trip and we made them again. You would never know they are low-fat and low calories , it taste so good. It's baked instead of deep-fried and that's probably how it's healthier.  You can eat it inside a pita with this sauce or like it is with a salad.

Bakes falafel sandwich, serving 4

I can chickpeas, rinsed and drained

1/4 cup onions, chopped

1/4 cilantro, fresh and chopped

1 medium garlic clove, minced

1 tsp ground cumin

1/4 ground coriander

1/4 tsp salt

1/4 baking soda

1 Tbsp all-purpose flour

2 tsp olive oil

Place chickpeas, onion, garlic, cumin, coriander, salt and baking soda in a food processor or blender. Process until pureed. Place in a large bowl and add flour and blend. Shape into 4 large patties and let stand for 15 minutes. Preheat oven for F400. heat oil in a large oven proof skillet over medium heat. Fry patties golden brown, flipping once. Transfer skillet to oven and bake for 10 minutes. 

Sauce:

2 Tbsp tahini

2 Tbsp water 

1 Tbsp lemon juice

Blend all the ingredients for the sauce in a small bowl. 

Japanese cucumbers

For once I do not have cucumbers growing in my garden. I don't know what happened this year but they just would not grow. But it's OK because at the farmers market I can find them very inexpensive right now.  Pickled cucumbers taste so well to anything on the BBQ and yesterday we had veggie burgers so instead of a regular pickle I made these up with was a hit. 

I did forget to write down exact measurements again but it's very simple to just add ingredients and taste until you find that sour pickle taste.

2 cup cucumber, peeled and cut into small pieces or slices

1 cup rice vinegar

2 tbs agave nectar

2 tbs dried dill weeds (or 1 tbs fresh)

1 tsp sea salt

Black pepper to taste

Blend the marinade and add cucumbers and let sit for at least one hour in fridge.  They will stay fresh at least 48 hours.

Breakfast parfait

I believe in making your food as beautiful as possible, even when only cooking for one because first we eat with our eyes.  I made this breakfast for myself yesterday morning and did make me feel little bit like being in a restaurant for breakfast. The trick is to use a nice plate or in my case, I wine glass.

Parfait for one

1 cup yogurt of your liking ( I used my homemade coconut yogurt)

1/2 cup buckwheat groats

1/2 fresh berries ( I used blueberries)

Start layering a wine glass, begin with yogurt, the berries, groats etc. End with berries with a little groats sprinkled on top.

Nutella

When I was a kid (boy feels like 100 years ago now) we used to buy these small packages with nutella and eat them like candy. Nutella is a food that brings back so many memories. Unfortunately I can't eat nutella anymore because of the "bad" stuff they put in but I was thinking how hard can it be making it your self? Well not very so I made some up and boy was it good. 

 Nutella

2 cup toasted hazelnuts (place in a oven preheated for F350 for 5 minutes and then rub off the skin)

1 cup powder sugar

1/4 cup unsweetened cocao powder

1/4 canola oil

Place hazelnuts in food processor and process until a fine meal. Add sugar and coco powder and process for another 30 seconds. Add oil little at the time until and nice past. It will keep in the fridge for a couple of weeks in a air tight container. 

Beet ravioli

These were so good and I could have eaten a whole more serving if I had some. My garden is growing like mad. Everyday it seems I have a new vegetable or fruit to harvest. I usually enjoy my lunch or breakfast (depending if I'm home) in garden watching everything grow. Today it was beets who were ready to be harvested and I wanted to to do something fun and different with them. The pairing of the sweet and earthy taste of beets with a creamy and salty flavors of the "cheese" was perfect. I made my own "cheese" but it's easy to just blend some soy cream cheese with spices and lemon juice and make a simple cheese like that instead. 

Beet ravioli for one

I large beet, peeled and sliced thin

1 tsp olive oil

1 tbs balsamic vinegar

1 tsp Bragg's liquid amino's

1 tsp agave nectar

pepper

Blend everything except the beets, in a bowl. Add beets and marinate for at least 1 hour in fridge.

Cheese:

1/2 cup cashews, soaked over night

1 tbs lemon juice

salt & pepper to taste

1 tsp dill

Preheat oven for F350.  

Place everything for the cheese in a food processor and blend until creamy cheese.  Place a dollop of cheese on beet slices and place a beet slices on top, repeat until all done. Place raviolis in a pan and drizzle little bit of olive oil and balsamic vinegar. Place in middle of oven for 15-20 minutes. Enjoy with a large green salad!

Gluten free raw strawberry crumble cake

I love making raw dessert because you can enjoy dessert without guilt since it's made only with natural stuff in their natural state that is good for you and contains many vitamins and minerals. Bella loved this cake so much that I had a hard time stopping her from eating the whole filling while she was helping me. She is still not that excited about eating nuts unless it's pumpkin seeds or in this was, grounded up so I'm happy to give her some cake. This recipe I found on http://beautifullivingfood.blogspot.com/

I love how you can see real good pieces of strawberries

The cake looks like a perfect summer cake

Strawberry crumble cake, serving 8

Crumb bottom & topping:

2 cups pecans, not soaked

1 cup dates

1/2 teaspoon sea salt

Place in food processor and process until it's crumbly. Grease a cake pan with removable bottom with little bit coconut or olive oil. Spread about 50% of the crumbles into the bottom and set a side. 

Cake:

I cup young Thai coconut meat

I cup un-soaked cashews

1/2 cup strawberries, shopped

1/2 cup thick coconut milk (water and meat from a young Thai coconut blended)

6 good sized dates, soaked for 20 minutes

1/4 teaspoon sea salt

1 1/2 vanilla beans, scraped out

2 teaspoons psyllium powder

1 tablespoon and 1 1/4 teaspoon Agave nectar

1 tablespoon and 1 teaspoon coconut oil

2 cups strawberries, chopped

Place in food processor everything above except the 2 cups of strawberries and process until nice a creamy. Pour into a large bowl and add 2 cups of strawberries and blend well. Pour into cake pan and place remaining cake crumbles on top.  Place a foil over cake and place level in freezer for at least 6 ours. Remove from freezer and let defrost for 1 hour before serving. People will not believe it's "un-bakes" baked cake :)

Vegan while camping

We're going on our first camping trip as a family. Me and James loved camping BB (before baby) and probably should have done it a long time ago. But what can I say, we got comfortable. It's always a challenge going camping when you eat as much fresh produce as we do but I'm up for the challenge. This is what is on our menu for one night of camping we of for. 

Breakfast Saturday: at home, probably a green smoothie

Lunch Saturday: Bean and pasta soup (see previous post) This is a very easy soup to do while camping since it's mostly canned or dried goods but the soup will not be creamy.

Dinner: Veggie burgers with avocado, veganaise and jicama chips

Breakfast: Pancakes and hot chocolate. 

We'll also have a snack of Jessica's homemade cinnamon buns and strawberry lemonade. Dessert will be s'mores so I get a chance to try our vegan marshmallows. 

Bean and pasta soup

My friend Jessica made this soup for my family over a year ago when I was doing a yoga therapy training. I was so nice coming home after a long physical day and smell the aromas of a hearty soup. It brings back childhood memories so this soup is now my comfort soup. She found the recipe in "Vegan Italiano". I have made a couple of times since but have changes the recipe slightly. The recipe calls for rosemary but Bella does not like that so I substituted with oregano and to make the soup little more healthier, I used whole wheat pasta. Serve the soup with some nice crusty bread.

Italian soup, serving 4

1 tbs extra-virgin olive oil

3 large garlic cloves, finely chopped

4 cups low-sodium vegetable broth

1 (15-ounce) can chickpeas, rinsed and drained

1 (14-ounce) can stewed tomatoes, juice included

1 tbs chopped oregano, or tsp dried

1 tbs tomato ketchup

1 tsp chili pepper

salt and black pepper to taste

1/2 cup whole wheat elbow macaroni's

Heat oil in a large pot and add garlic and cook while stirring for 1 minute. Add beans, tomatoes, broth, oregano, salt and pepper and bring to a boil over high heat. Reduce heat, cover and simmer for about 5 minutes. Place 2-thirds of the soup in a food processor and mix until smooth. Return to pot and add pasta. Bring to boil and reduce heat and let simmer for about 10 minutes, stirring once in a while.

Peppered tofu and mushroom sauce

This was a total comfort food for my family who loves mushrooms and tofu. It might have been to0 heavy of a meal on such warm day but it still tasted very good.

Peppered tofu with mushroom sauce, serving 4

Tofu:

1 package extra firm tofu

1 tbs olive oil

1 tbs Bragg's liquid amino's ( or use tamari)

Black pepper

Drain tofu and slice it in  1 inch slices. Heat oil on frying pan on high heat and place tofu in pan. Do a quick fry on each side, about 1 minute on each and add Bragg's. Reduce heat to medium and sprinkle pepper on both side. Set tofu a side. 

sauce:

2 tbs vegetarian margarine

1 cup mushrooms, sliced

2 tbs all-purpose flour

1 1/2 cup almond milk

salt & pepper to taste

Melt margarine in a pot on medium heat, when it sizzles add mushrooms and fry for about 2 minutes. Sprinkle flour over and blend well so the mushrooms are coated. Add milk and use a whisker to stir and dissolve flour into liquid. Bring to a boil, and boil for 3 minutes stirring often. If the sauce seems too thick just add more milk.  Add salt and pepper.  Pour a generous amount of sauce on top of the tofu.

Minted peas

I eat a lot things and I don't think anyone call call me picky but one thing I do not like is peas. According to mom, I've been a pea hater ever since I started eating solids. She would try to hide peas blended in with other foods but I would still know and spit out the peas. I figure since I eat everything else it was OK. But it does bother me since I know how good they are for me. Now I found this recipe with minted peas and finally a pea I can eat, whoohoooo!!!!

Minted peas for four

2 cup frozen or fresh petite peas

1 tbs olive oil

1 tbs mint leafs, chopped

salt & pepper to taste

Steam peas until desired consistency. Blend oil, leafs, salt and pepper in a bowl and when peas are done, place the in the mix and coat well. 

Fig newtons

I have a very small fig tree in my front yard but it provides my family with many sweet figs. I dry the ones we don't eat. On Monday I was went  to the beach with Isabella's daycare. It was me, Annie (daycare provider) her sister and 6 toddlers. Boy was it busy times. I made fig newtons for the kids. 

Fig newtons, about 20

Filling: 

1 cup dried figs 

½ cup lemon juice

1 tablespoon vanilla extract 

Dough: 

2 ½ cups blanched almond flour 

½ teaspoon sea salt 

1/2  cup agave nectar 

¼ cup olive or canola oil

1 tablespoon vanilla extract

Place figs in a food processor and blend for 30 seconds until they are well chopped, add lemon juice and vanilla and process until a nice smooth paste.  To make the dough, combine all dry ingredients in a large bowl and the wet ones on a smaller one. Combine the wet and dry ingredients and blend well. Place dough in fridge for at least one hour. Preheat oven for F350. Divide dough into four parts. Place dough between two parchment papers, use a rolling pin and roll dough into a large square. Place 1/4 of the filling on one side of dough and fold other half over, seal the side very well. Place roll on parchment lined baking sheet. Bake middle of oven for about 15 minutes. Let cookies cool down before cutting the into smaller pieces.

Donuts

After our donut marathon in Seattle, all we have been talking about are vegan donuts. Well imagine my excitement when I found a recipe for vegan donuts in Vegetarian Times. So Friday I made donuts and wow they are so good and easy to make. The recipe uses a donut mold and I actually bought one because I can't imagine how you would make them without one.

12 fabulous glazed vegan donuts

1 1/4 cup all-purpose flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp salt

2/3 cup plain soy milk ( I used hemp milk)

4 tbs non-hydrogenated vegan margarine

1/2 tsp apple cider vinegar

1 1/2 egg replacer

1 tsp vanilla extract

Preheat oven for F350

Mix flour, baking powder, salt and sugar in bowl. Place margarine, apple cider vinegar, and milk in sauce pan and bring to a boil. Set a side and let cool. Mix egg replacer with 2 tbs water in a small bowl and whisk. Add vanilla to egg replacer and mix, add this to the milk mix.  Add all liquids to flour  and blend well. Spray the molds with cooking spray and fill them up half way with batter. If you only have one then you have to cook 6 and then remove them and do the rest.  Place donuts middle in the oven and bake for about 12 or a toothpick comes out clean. Let them cool on a wire rack. 

Glace:

2 cups confectioner's sugar

4 tbs plain soy milk

1/2 tsp vanilla extract

Place sugar and milk in a sauce pan and bring to a simmer, constantly whisking until it thickens. Add vanilla. Remove from heat and let cool for about 10 minutes before glazing the donuts. Dip each donut in glaze and let the glaze set before serving them. We sprinkled chocolate sprinkles on top.