Lentil and Brown Rice Casserole

This recipe cooks itself.  It's so easy and so delicious it might just become a staple for you as it has become for us.  If you don't have all of those spices, don't fret, just add a little more of what you do have.  If you want to add some garlic, go for it - it's not a picky casserole.  And if you don't have vegan cheese, it'll still be really good.

This will take 10 minutes (at the most) of prep and then cooks in the oven for an hour and a half (while you take a long and relaxing bubble bath).

Black-Eyed Pea Croquettes with a Dijon Glaze

This recipe is in the Kind Diet by Alicia Silverstone (an awesome book/cookbook).  She found it in The Hip Chick's Guide to Macrobiotics by Jessica Porter, and Jessica acquired it from her friend Lisa Silverman.  How's that family tree for ya ;)  When we saw this recipe and how easy it was and how yummy it looked, we thought it was too good to be true.  But alas, it's super easy and super yummy!

Creamy Kabocha Squash Soup

When Kristen had me over for dinner and told me we were having a squash soup that she found in The Kind Diet, my heart sank.  I really hate squash soup.  And when she excitedly told me it was just squash, water, and salt and pepper, I wanted to go home.  But I was a good friend and stayed and I'm so glad I did! Kabocha squash on it's own is so sweet and creamy that you don't need anything else!  We made it a meal by pouring it over broccoli and rice with some bread for dipping.  You could also add some tofu or tempeh!  If you can't find kabocha squash, butternut would work too. 

Serves 4

Ingredients
4 cups kabocha squash
3 1⁄2 cups water
salt and pepper to taste

Directions
1.Cook the Squash:
Place squash in a saucepan with the water and a pinch of salt and bring to a boil. Cover, lower the heat, and simmer for 15 minutes until soft. 

2. Mash the Squash:

Mash with potato masher, mixer, or fork right in the pot.  If you're using a non-stick pot, make sure to use non-stick friendly masher-o-choice.

3. Simmer the Squash:

Add another pinch of salt and some pepper and simmer for another 7-10 minutes or longer

4. Serve

Place rice and a broccoli on the plate and spoon soup over it.  Salt and Pepper to taste.

Gluten Free

Easy Peasy

For the next couple of weeks, I will be posting delicious and healthy recipes with very few ingredients that require no kitchen gadgets.  This was suggested by my friend Kristen who said she gets intimidated by long lists of ingredients - understandably.  I was also inspired by my sister, a college student, who doesn't have funds for lots of kitchen gadgets or access to fancy ingredients.  Hope you enjoy!

Fruits and Veggies and Make-up oh my!

My friend works with a make-up artist who only uses natural and organic cosmetics.  She introduced us to 100% Pure, and we're HOOKED!  The mascara is a must - I have the blueberry and it actually smells like blueberries!  This is taken from the FAQ's on their website:

Why 100% pure?

“As much as 60% of topical skin-care products are absorbed through the skin and into the bloodstream,” Says Dr. Nancy Lonsdrof, M.D. an lowa-based physician, “They should be consumed with the same prudence that we use to choose our breakfast cereal.” – April 2006 issue of Women's Health Magazine. There are many toxic chemicals in cosmetic products that have been clinically proven to cause cancer, tumors, irritation and many different skin disorders. 100% products are truly 100% Pure-no synthetic chemicals, chemical preservatives, artificial fragrances, artificial colors, harsh detergents or any other unhealthy toxins.

More Muffins!

My friends, Chris and Shaunte, tried the pumpkin muffins the other day and made a great suggestion.  Next time they make them, they're gonna use chunky applesauce and a touch of nutmeg - I will definitely be trying that!  Thanks guys! Glad you enjoyed them! This is how theirs turned out (these definitely look more impressive than mine!)  I'm beaming :)

Gluten Free Chocolate Chip Peanut Butter Cookies!!!

Ta da! A gluten free cookie that looks like a cookie, feels like a cookie, tastes like an amaaaazing cookie, and can be made in your very own kitchen!!!  My gluten-full friends, you may not find anything unbelievably extraordinary about this cookie.  It is, after all, one of the most standard and simple American treats.  My gluten-free friends, however, you might want to get out the box of tissues and have a seat before trying these...it could get a little emotional ;)



Makes 16-18 cookies

Ingredients
2 sticks or 1 cup earth balance (not the spreadable margarine stuff)
2 1⁄4 cup brown rice flour
1 tsp salt
1 tsp baking soda
4 tsp Ener-g egg replacer
1⁄2 cup sugar
1 cup brown sugar
3 Tbsp milk
1 1⁄2 tsp vanilla extract
1 Tbsp peanut butter (I used crunchy)
1 1⁄2-2 cups semisweet chocolate chips

Directions
1. Heat oven to 375°
2. Melt butter in a saucepan over low heat.
3. In a medium bowl, sift or whisk together the flour, salt, baking soda, and egg replacer and set aside.
4. In a large bowl, pour in the melted butter and add sugar and brown sugar.  Whisk vigorously.  Add milk, vanilla and peanut butter and mix until well combined.
5. Slowly incorporate the flour mixture into the wet ingredients and stir with a spoon until thoroughly combined.  The dough should be crumbly.  Fold in chocolate chips.  **place dough in refrigerator for 30-45 minutes (or over night).**
6. Form dough into "cookie patties" like you would with veggie burgers.  Make them a little flatter than you would with "normal" cookie dough.
7. Cook on 375° for 12-14 minutes.  They will feel very soft coming out of the oven, but they should be slightly browned on the bottom.  They will harden as they cool.
8.  Unfortunately, these are better when you've let them completely cool.  If you eat them while they're hot, they crumble pretty easily - ya can't have it all...

Enjoy!!!


GLUTEN FREE!

Emeril Says...

When you're baking it's about formulas, when you're cookin' it's about feeling.

Burrrrrrrritos!

 I realized I haven't been posting enough lunch or dinner recipes.  So I'm going to make an effort to share more of those!  The only problem is that the camera doesn't take the best pictures at night and we eat pretty late, so I might not be able to post pictures with all of the recipes.  But rest assured, they look beautiful and taste great!  This is a go-to meal we make at least once a week for lunch or dinner - we're always using different veggies depending on what we have in the fridge, so these are never set in stone.  This recipe is courtesy of my wonderful hubster, Michael.  Thanks love!

Pumpkin Spice Waffles

More waffles!!!  I feel most inspired to create or try new recipes at the start of a new season.  Especially fall.  It's just so cozy and comfort food is just so.....comforting :)  This recipe is a collaboration between Vegan with a Vengeance by Isa Chandra Moskowitz and yours truly.

Makes 12 squares

Ingredients:
2 1⁄2 cups all-purpose flour
2 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp ground or freshly grated nutmeg
1⁄4 tsp ground cloves
2 cups milk-o-choice (I used almond)
2 tsp apple cider vinegar
1 (15-oz) can pureed pumpkin (not pumpkin pie filling)
2 Tbsp vegetable oil
2 Tbsp apple sauce
3 Tbsp brown sugar
2 tsp vanilla extract

Directions:
1. Preheat waffle iron according to manufacturer's instructions.
2. Combine milk and apple cider vinegar in a measuring cup and set aside to curdle (to create a buttermilk).
3. Sift together (or whisk) flour, baking powder, baking soda, salt, and spices.
4. In a separate bowl, vigorously whisk together, buttermilk,  pumpkin, oil, apple sauce, brown sugar, and vanilla until well emulsified.
5. Pour the wet ingredients into the dry and mix.  Prepare the waffles according to the manufacturer's instructions.

Try these with the Maple Cinnamon Butter at the end of the Blueberry Buttermilk Pancake recipe post.  YUM!