My mother in law and kid called this soup, not chili. Call it what you like, I called it tasty. I'm not terrifically sure of the measurements, because I kinda eyeballed things as I threw them in the pot, but I think it's right.
Ingredients:
3 sweet potatoes, peeled and chopped
1/2 med. yellow onion, cut as you like
1-2 T oil
1 T minced garlic
1 qt beef broth
1 qt tomato sauce (I used my mil's homemade sauce which includes some onion and green peppers, and is really saucy)
2 cans black beans, rinsed and drained
1-2 tsp cumin
1-2 T chili powder
1 tsp coriander
1 T vegetable bouillon powder (I use Massel brand from Australia. It's fairly salty, but it really makes soups taste so much better. Huh. Who knew? You can get it at veganessentials.com)
1 tsp molasses ( I _really_ didn't measure this, so perhaps "to taste" would be more appropriate)
salt and pepper to taste
Instructions:
Cook the onions in the oil, in a large pot over medium until they start to turn transparent. Add garlic and cook another minute or so. Add, well, pretty much everything else and cook for a half hour or so, until the potatoes are tender.
Notes:
I was very hungry, so I literally only waited until the potatoes were just tender, so they still had a pretty sweet sweet potato flavor, which I thought went very nicely with the molasses flavor. I kind of gave a range on the cumin and chili powder, because we like things just a tad spicy here. If you like it mild, put less in. If you like it spicy, add more, or even better, when you've served it up, add a few dashes of Tobasco Chipotle. OMG. Seriously, we are addicted to that stuff. I didn't even think of it til just now (and I spiced it up enough in the pot that we didn't _need_ it today, but that would have "kicked it up a notch" as they say. Mmmm...
A local restaurant served something like this the other day, and I didn't get it, but kind of wished I had, and I've been craving it ever since. It was a daily special, so not regularly available, so I had to try to make it up myself. I'm glad I did, cause this totally satisfied!
12/09/2010
12/05/2010
Mashed potato biscuits
Ingredients
serves about 8 (makes 16 X 2 1/2 inch biscuits), active time 10, total time 30
* 3 cups all-purpose flour (bob's gluten-free all-purpose)
* 2 tablespoons baking powder
* 2 teaspoons salt
* 1/4 cup sugar
* 1/2 cup cold butter (earth balance margarine)
* 2 cups mashed potatoes
* 1 egg, beaten (1 recipe of ener-g egg replacer)
* 2/3 cup buttermilk (hemp milk)
Procedures
1. Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine. 2. Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout. 3. Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together. 4. Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
My husband actually made these, not me this time, so I can't really give any handy tips. But just let me say these things were delicious!! This was the biscuity-est thing we've had since ds was born. Or at least since we discovered he was allergic to wheat. He served it with gravy, which was also good. He just made the recipe from the red plaid cookbook, and subbed Bob's and hemp milk and Earth Balance. I added a little salt and pepper at the table, and it was fantastic! Dh says he's going to make some venison breakfast sausage between now and christmas, and we get to have biscuits and sausage gravy for christmas breakfast!! Whoo-pie!!! I'm excited, can't you tell?? =D
serves about 8 (makes 16 X 2 1/2 inch biscuits), active time 10, total time 30
* 3 cups all-purpose flour (bob's gluten-free all-purpose)
* 2 tablespoons baking powder
* 2 teaspoons salt
* 1/4 cup sugar
* 1/2 cup cold butter (earth balance margarine)
* 2 cups mashed potatoes
* 1 egg, beaten (1 recipe of ener-g egg replacer)
* 2/3 cup buttermilk (hemp milk)
Procedures
1. Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine. 2. Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout. 3. Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together. 4. Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
My husband actually made these, not me this time, so I can't really give any handy tips. But just let me say these things were delicious!! This was the biscuity-est thing we've had since ds was born. Or at least since we discovered he was allergic to wheat. He served it with gravy, which was also good. He just made the recipe from the red plaid cookbook, and subbed Bob's and hemp milk and Earth Balance. I added a little salt and pepper at the table, and it was fantastic! Dh says he's going to make some venison breakfast sausage between now and christmas, and we get to have biscuits and sausage gravy for christmas breakfast!! Whoo-pie!!! I'm excited, can't you tell?? =D
10/05/2010
lentil chili
I tried this new recipe tonight, which they called Lentil Vegetable Soup:
http://www.liveglutenfreely.com/recipes/Details.aspx?recipeId=5245d9e2-146c-419d-8739-7345503eeee5
I call it Lentil Chili (it's a soupy chili, but chili nonetheless). I made a few changes, mainly because I didn't have all of the ingredients on hand, but hey. Why let a few missing ingredients stop you?? =P So here's my version:
http://www.liveglutenfreely.com/recipes/Details.aspx?recipeId=5245d9e2-146c-419d-8739-7345503eeee5
I call it Lentil Chili (it's a soupy chili, but chili nonetheless). I made a few changes, mainly because I didn't have all of the ingredients on hand, but hey. Why let a few missing ingredients stop you?? =P So here's my version:
1 large onion, chopped (1.5-2 cups)
1 teaspoon regular chili powder
1 tsp ancho chili powder (cause that's what I had, that's why)
1 teaspoon salt
1 teaspoon ground cumin
@ 1 T minced garlic
1 qt tomatoes/tomato juice/onions/peppers (my mil cans this stuff. it's good. You're on your own.)
3 cups water
1 cup (8 ounces) dried lentils, sorted and rinsed
a couple of small green peppers, chopped
1 cup frozen corn
2 cups whatever frozen veggies you have in the freezer
a few shakes of Tabasco Chipotle flavor
1 T or so of vegetable bouillon powder
Saute onion in your fat of choice (I use canola oil) till about transparent, then add spices and peppers. When they've had a chance to cook a couple of minutes, add the tomato sauce. Stir in water, lentils. Heat to boiling; reduce heat. Cover and simmer 25 minutes. Stir in corn and veggies. Cover and simmer 25 minutes. Add Tabasco to taste.
GK's notes: Ok, you're not really on your own. I subbed my mil's tomato sauce for the tomato stuff called for in the original because it was what I had. They called for a can of spicy tomato juice (6 oz) and 2 cups canned tomatoes with juices. I thought that sounded about like a quart jar of sauce, right? I dunno. It worked well enough! In fact, I thought it would be to liquidy, so I initially reduced the 3 cups of water to 2, but then later added another in anyway, so I'm thinking the original must have been a tad dry... Also, when I tasted it when it was done cooking, I thought it was a bit bland, so instead of just a cup of water, I added a healthy dose of bouillon for flavor. Perked it right up! I'm guessing if you want a nice, beefy flavored chili, using beef broth instead of water would be awesome.
This was a nice, hearty soup. For some reason, the lentils didn't get cooked, even though they got to sit in the pot simmering nicely for about an hour. Dunno what's up with that. I've had a lot of trouble with that lately. The darned bag they come in says they should cook in 45 minutes. After a day or two in the fridge and a good microwaving, they'll eventually soften up, but I'm starting to get annoyed at lentils...Oh, these are brown lentils. Red ones cook much faster, and are becoming my lentil friends, let me tell you. If you want to use them instead, you can reduce the cooking time by about 20 minutes, probably.
GK's notes: Ok, you're not really on your own. I subbed my mil's tomato sauce for the tomato stuff called for in the original because it was what I had. They called for a can of spicy tomato juice (6 oz) and 2 cups canned tomatoes with juices. I thought that sounded about like a quart jar of sauce, right? I dunno. It worked well enough! In fact, I thought it would be to liquidy, so I initially reduced the 3 cups of water to 2, but then later added another in anyway, so I'm thinking the original must have been a tad dry... Also, when I tasted it when it was done cooking, I thought it was a bit bland, so instead of just a cup of water, I added a healthy dose of bouillon for flavor. Perked it right up! I'm guessing if you want a nice, beefy flavored chili, using beef broth instead of water would be awesome.
This was a nice, hearty soup. For some reason, the lentils didn't get cooked, even though they got to sit in the pot simmering nicely for about an hour. Dunno what's up with that. I've had a lot of trouble with that lately. The darned bag they come in says they should cook in 45 minutes. After a day or two in the fridge and a good microwaving, they'll eventually soften up, but I'm starting to get annoyed at lentils...Oh, these are brown lentils. Red ones cook much faster, and are becoming my lentil friends, let me tell you. If you want to use them instead, you can reduce the cooking time by about 20 minutes, probably.
10/02/2010
cereal bars
Seriously, this is a ridiculously easy recipe, but it worked well, and was well received, so I'll post it! I hope somebody enjoys it!
My family are huge fans of rice krispy treats, but I'm not a huge fan of all that sugar with so little nutrition, so I thought I'd try something...completely different! No, not really. Just a little different. I used the regular rice krispy recipe and just changed the cereal ingredients. And added some orange and black sprinkles. It is, after all, Halloween Season. =)
40 large marshmallows
1/4 c butter/margarine (I use Earth Balance soy free)
2 c Perky's Nutty Flax (now owned by Enjoy Life, so with all their colors etc.)
2 c Enjoy Life granola flavor of choice (I used Cinnamon cause my stores have limited choices)
2 c Enjoy Life Trail Mix (I used Mountain Mambo, because that's what's safe for my kid)
Grease a cake pan and set aside. Keep your grease handy...you'll need it!
Heat the marshmallows and margarine in a large pot over med/low heat till all soft and gooey and combined. Add the cereal and stir.
When everything is combined, put it all in the cake pan and grease up your hands. Smooth the bars down into the pan and allow to cool. Cut.
GK's notes: I've heard that refrigerating the bars and scoring them before they're all the way hard makes them easier to cut later, but I haven't tried it yet, cause I never remember when I'm making them...
I know it sounds like I'm an Enjoy Life employee or something, but I'm not. It's just that they're the only company that makes those things safe for my kid. We have a weird combo of allergies that makes it hard to find safe trail mixes etc. Usually I make my own, but since there is something I can buy now...
I actually didn't have quite enough trail mix to make 2 cups. Dunno if someone ate some of it or there aren't two cups to begin with, but I had to use some dried cherries and sunflower seeds I had on hand to make up the rest of the 2 cups. It worked out fine.
I love how insanely nutritionally dense these are. I don't even mind the sugar and fat hits, because you REALLY can't eat much of these. One and you're done, and you aren't going to be eating one close to having eaten anything else. They are DENSE. My dh eats one for breakfast, and he's satisfied. The chitlin can't even eat a whole one! My greedy tuchus can, but hey. BUT...the density makes em a tad overwhelming. I thought maybe next time, I'd go ahead and switch out the granola for some actual rice krispies (well, the safe substitute, anyway). See if we could lighten things up a bit. I'll...um...try to get back to you on that...if I ever get around to it!
My family are huge fans of rice krispy treats, but I'm not a huge fan of all that sugar with so little nutrition, so I thought I'd try something...completely different! No, not really. Just a little different. I used the regular rice krispy recipe and just changed the cereal ingredients. And added some orange and black sprinkles. It is, after all, Halloween Season. =)
40 large marshmallows
1/4 c butter/margarine (I use Earth Balance soy free)
2 c Perky's Nutty Flax (now owned by Enjoy Life, so with all their colors etc.)
2 c Enjoy Life granola flavor of choice (I used Cinnamon cause my stores have limited choices)
2 c Enjoy Life Trail Mix (I used Mountain Mambo, because that's what's safe for my kid)
Grease a cake pan and set aside. Keep your grease handy...you'll need it!
Heat the marshmallows and margarine in a large pot over med/low heat till all soft and gooey and combined. Add the cereal and stir.
When everything is combined, put it all in the cake pan and grease up your hands. Smooth the bars down into the pan and allow to cool. Cut.
GK's notes: I've heard that refrigerating the bars and scoring them before they're all the way hard makes them easier to cut later, but I haven't tried it yet, cause I never remember when I'm making them...
I know it sounds like I'm an Enjoy Life employee or something, but I'm not. It's just that they're the only company that makes those things safe for my kid. We have a weird combo of allergies that makes it hard to find safe trail mixes etc. Usually I make my own, but since there is something I can buy now...
I actually didn't have quite enough trail mix to make 2 cups. Dunno if someone ate some of it or there aren't two cups to begin with, but I had to use some dried cherries and sunflower seeds I had on hand to make up the rest of the 2 cups. It worked out fine.
I love how insanely nutritionally dense these are. I don't even mind the sugar and fat hits, because you REALLY can't eat much of these. One and you're done, and you aren't going to be eating one close to having eaten anything else. They are DENSE. My dh eats one for breakfast, and he's satisfied. The chitlin can't even eat a whole one! My greedy tuchus can, but hey. BUT...the density makes em a tad overwhelming. I thought maybe next time, I'd go ahead and switch out the granola for some actual rice krispies (well, the safe substitute, anyway). See if we could lighten things up a bit. I'll...um...try to get back to you on that...if I ever get around to it!
9/05/2010
stuffed peppers
3-5 bell peppers
1/2 c brown rice (or half brown and half wild)
1/2 c lentils
2 c water
1 sm-med chopped onion
1 tsp garlic, minced
1/2 tsp salt
1 tsp italian herb seasoning blend
3/4 tsp garlic powder
1/2 tsp cumin
1.5 cans diced tomatoes (with juice)
@2 c broth
in addition to above spices:
some dried onion flakes 1 T
some italian seasoning 1 tsp
some garlic powder 1/2 tsp
s&p to taste
Bring water to boil, add lentils and rice and cook @30 minutes till water is
about absorbed, and everything is just undercooked.
heat oil over med. and add onions. cook about 2 min. and add garlic and cook
for another minute. Add lentils and rice to pan and stir. Add spices and stir.
Add tomatoes, broth, additional spices to a baking dish (for 3 peppers I used a
deep pie dish) and stir.
Open the tops and clean out the peppers. Fill with lentil mixture till just
heaping. Place carefully upright in tomato bath. Bake at 350 for about an
hour (maybe 1 hr. 15 min), basting the lentil/rice mix with the tomato
juice/broth every 15 minutes.
To serve, add a couple of serving spoons full of tomatoes and juice to a pepper
in a bowl. cut up the pepper and stir well. Add s & p to taste.
GK's notes: This is the way I've done this since I invented it, but the last time I did it, I cut the peppers in half and filled the halves and laid them stuffing side up in a bigger dish. It took less time to cook, and with sides, served more people. Usually I serve just the peppers, because with all the onions, tomatoes, peppers, lentils and rice, it makes a complete meal, imnsho.
New note: I AM the ultimate lazy cook. You can also just chop up the peppers, and dump all of this in a big pot and cook it, covered, on medium low for an hour, and it turns out great! I call the new version stuffed pepper casserole! Lol! Cause giving it a name makes it its own official recipe, right, instead of the lazybone's version of another recipe? =P
1/2 c brown rice (or half brown and half wild)
1/2 c lentils
2 c water
1 sm-med chopped onion
1 tsp garlic, minced
1/2 tsp salt
1 tsp italian herb seasoning blend
3/4 tsp garlic powder
1/2 tsp cumin
1.5 cans diced tomatoes (with juice)
@2 c broth
in addition to above spices:
some dried onion flakes 1 T
some italian seasoning 1 tsp
some garlic powder 1/2 tsp
s&p to taste
Bring water to boil, add lentils and rice and cook @30 minutes till water is
about absorbed, and everything is just undercooked.
heat oil over med. and add onions. cook about 2 min. and add garlic and cook
for another minute. Add lentils and rice to pan and stir. Add spices and stir.
Add tomatoes, broth, additional spices to a baking dish (for 3 peppers I used a
deep pie dish) and stir.
Open the tops and clean out the peppers. Fill with lentil mixture till just
heaping. Place carefully upright in tomato bath. Bake at 350 for about an
hour (maybe 1 hr. 15 min), basting the lentil/rice mix with the tomato
juice/broth every 15 minutes.
To serve, add a couple of serving spoons full of tomatoes and juice to a pepper
in a bowl. cut up the pepper and stir well. Add s & p to taste.
GK's notes: This is the way I've done this since I invented it, but the last time I did it, I cut the peppers in half and filled the halves and laid them stuffing side up in a bigger dish. It took less time to cook, and with sides, served more people. Usually I serve just the peppers, because with all the onions, tomatoes, peppers, lentils and rice, it makes a complete meal, imnsho.
New note: I AM the ultimate lazy cook. You can also just chop up the peppers, and dump all of this in a big pot and cook it, covered, on medium low for an hour, and it turns out great! I call the new version stuffed pepper casserole! Lol! Cause giving it a name makes it its own official recipe, right, instead of the lazybone's version of another recipe? =P
9/02/2010
yummy sandwich
So today, the chitlin asked for one of his favorite sandwiches. I didn't have everything we needed, so I improvised. It wasn't so good. He ate it happily, but I won't be making that sub again, I tell you. To salve my conscience, y'all can have the recipe for the correct sandwich. It's not like it's hard to make or anything, but it is yummy, so you should have one. Go on. I'll wait.
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Oh, I guess I should give you the recipe. Fine.
2 slices bread
@ 1/4 a regular sized avocado (we had a monster one today--and have a ton of it left over!)
1-2 T hummus, any flavor (we like the roasted garlic)
1-2 slices fresh, ripe tomato
seasoned salt, mrs. dash...something like this. mrs. dash is an excellent choice, unless you have an orange allergy. anyway, use this to taste.
Smoosh the avocado and spread it on one slice of bread. Spread the hummus on the other slice. Sprinkle your seasoning of choice over one of your spreads. Lay some tomato on and close the sandwich. That's it!
It's so easy, but so yummy!
The chitlin loves them so much--if it was up to him, it would just be avocado and tomato sandwiches, though. I just feel the need to put a little protein in there. Which led to my mistake today. We were out of hummus, so I mashed up some red beans and used them. Don't do that. Really. As I said, he didn't seem to mind, and scarfed his right down. Which he also does with the hummus ones, even after he's actually asked for an avocado and tomato sandwich. Which suggests his taste buds are...undiscriminating. But we know that isn't true, or he'd like fruit better. =P
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Oh, I guess I should give you the recipe. Fine.
2 slices bread
@ 1/4 a regular sized avocado (we had a monster one today--and have a ton of it left over!)
1-2 T hummus, any flavor (we like the roasted garlic)
1-2 slices fresh, ripe tomato
seasoned salt, mrs. dash...something like this. mrs. dash is an excellent choice, unless you have an orange allergy. anyway, use this to taste.
Smoosh the avocado and spread it on one slice of bread. Spread the hummus on the other slice. Sprinkle your seasoning of choice over one of your spreads. Lay some tomato on and close the sandwich. That's it!
It's so easy, but so yummy!
The chitlin loves them so much--if it was up to him, it would just be avocado and tomato sandwiches, though. I just feel the need to put a little protein in there. Which led to my mistake today. We were out of hummus, so I mashed up some red beans and used them. Don't do that. Really. As I said, he didn't seem to mind, and scarfed his right down. Which he also does with the hummus ones, even after he's actually asked for an avocado and tomato sandwich. Which suggests his taste buds are...undiscriminating. But we know that isn't true, or he'd like fruit better. =P
8/31/2010
Fudge
4 c powdered sugar
1/2 c cocoa powder
1/2 c safe milk
2 T shortening
1 1/2 tsp vanilla
1/2 c chocolate chips
1 c mini-marshmallows
opt another 1 c mini-marshmallows
Spray 9x9 pan with pam and set aside.
Sift sugar and cocoa into large mixing bowl, add chocolate chips and set aside.
In a small saucepan, heat milk and shortening to boil over med-high, stirring constantly to avoid buring. When the milk is at a steady, strong boil, add 1 c marshmallows. Stir until well dissolved.
Pour over sugar mixture and stir well until everything is well combined and melted.
Stir in vanilla.
Stir in additional marshmallows, if desired.
Spread fudge in pan and refrigerate until firm.
GK's notes: I have used both hemp and rice milk. Both work just fine. I use spectrum shortening, though I don't see why Crisco or lard wouldn't also work fine. I use Enjoy Life brand chocolate chips because they are soy and dairy free, but I'm sure any will do--I especially like that they are mini-chips, though, and I would recommend whatever brand or flavor you buy, get mini ones if you can.
It's been a very long time since I have had "real" fudge, so I can't say if this is much like it, but I love this. Actually, my whole family loves it. It's good! I'm starting to lean toward the idea that some chopped pecans or peanuts would be very good in it. *sigh* I may give it a shot with chopped sunflower seeds one of these days, though I think it would be ill received in my house. *sigh* again. Although, a whole pan of fudge to myself...hmmm...lol! We really like it better with the additional marshmallows. It kind of breaks up the intense richness a bit.
1/2 c cocoa powder
1/2 c safe milk
2 T shortening
1 1/2 tsp vanilla
1/2 c chocolate chips
1 c mini-marshmallows
opt another 1 c mini-marshmallows
Spray 9x9 pan with pam and set aside.
Sift sugar and cocoa into large mixing bowl, add chocolate chips and set aside.
In a small saucepan, heat milk and shortening to boil over med-high, stirring constantly to avoid buring. When the milk is at a steady, strong boil, add 1 c marshmallows. Stir until well dissolved.
Pour over sugar mixture and stir well until everything is well combined and melted.
Stir in vanilla.
Stir in additional marshmallows, if desired.
Spread fudge in pan and refrigerate until firm.
GK's notes: I have used both hemp and rice milk. Both work just fine. I use spectrum shortening, though I don't see why Crisco or lard wouldn't also work fine. I use Enjoy Life brand chocolate chips because they are soy and dairy free, but I'm sure any will do--I especially like that they are mini-chips, though, and I would recommend whatever brand or flavor you buy, get mini ones if you can.
It's been a very long time since I have had "real" fudge, so I can't say if this is much like it, but I love this. Actually, my whole family loves it. It's good! I'm starting to lean toward the idea that some chopped pecans or peanuts would be very good in it. *sigh* I may give it a shot with chopped sunflower seeds one of these days, though I think it would be ill received in my house. *sigh* again. Although, a whole pan of fudge to myself...hmmm...lol! We really like it better with the additional marshmallows. It kind of breaks up the intense richness a bit.
8/29/2010
The Best Vegan Mac & Cheese
For the sauce:
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
4 tablespoons oil
4 tablespoons bob's ap flour
2 1/2 cups plain hemp milk
1 rounded tablespoon Athenos roasted garlic hummus
2 heaping tablespoons nutritional yeast
1/2 teaspoon Dijon mustard
1-2 teaspoons balsamic vinegar
1/2 teaspoon sea salt, to taste
A dash or two of Simply Organic Garlic Powder
A dash or two of Simply Organic Minced Onion
1/4 teaspoon freshly grated nutmeg
3 tablespoons white wine
Optional: 1/2 teaspoon turmeric for yellow, or paprika for orange color
cook the pasta.
Meanwhile, in a medium saucepan, heat the oil over medium heat, and stir in the flour
(I like to use a whisk to do this). Cook and stir the flour for a minute or so, then
slowly add in the hemp milk, whisking to blend the flour paste (called a roux) and hemp milk.
Bring the mixture to a bubble (it will thicken as it heats) then reduce the heat to low.
Add the hummus, nutritional yeast, Dijon mustard, balsamic vinegar, sea
salt, wine, a dash or two of Garlic Powder and Minced Onion, and nutmeg. Add turmeric or paprika for color, if desired. Mix well with a whisk.
Remove from heat and combine pasta and sauce.
GK's notes: I don't think this is the original recipe I found online, but I have more substitutions to suggest. I recommend Athenos brand hummus because it's our favorite, and it's what I've used in this recipe. You can use what you like, obviously. Originally, the recipe called for tahini, which we didn't like the first time I made this. I have made it since, when I was out of hummus and used tahini, and we thought it was better, sort of more sophisticated, if that makes any sense. Apparently eating allergen-free can be an acquired taste...
You can use whatever alternative milk you want. I like Tempt Hemp milk best, but rice milk works. Just don't use a flavored milk, lol! We wanted mac and cheese pretty badly one day and all I had on hand was vanilla rice milk. It was just edible. *sigh* Oddly sweet...not horrible, just not right.
Um, regarding the wine: I don't keep white wine on hand as a regular member of my kitchen, but I do keep Sherry. It is what I usually use. It works great.
Last one, I swear. The paprika/turmeric thing? I use both, because then it comes out a pleasant shade of orange not too terribly far from the beloved box mac and cheese of old. Don't get me wrong. This dish is nothing like that crap, I just like the color. Plus, I think they add a sort of pungency that is pleasant with these other flavors. *shrug* We like it.
Hobo Dinner
1 pound ground meat- divided into 1 /4 pound portions
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
1 pound package of baby carrots- divided into 4 portions
4 medium baking potatoes, sliced
1 medium onion, sliced and divided into 4 portions
salt and pepper to taste
4 large sheets of aluminum foil
Divide meat into 4 equal portions, and form into patties. Place in center
of aluminum foil sheet, add divided portions of carrots, potatoes, and onion.
Season as desired. Fold foil, around contents and place on large cookie tray.
Bake at 375 degrees for or hour or until meat is thoroughly cooked and
vegetables are tender. This dish can also be prepared over a camp fire or on
a grill.
GK's notes: We LOVE this dinner. Coincidentally had it tonight. It's so simple and tasty.
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