Fruited Rice Pilaf (GF and V)

A few years ago I was waiting in the doctor's office after crunching my wrist on a heavy bag workout.  I saw an advertisement for raisins that had this recipe.  I attempted to dig through my purse for a scrap of paper and a pen, and then attempted to write it down with my hand all swollen and purple.  I'm sure I looked like a freak, but I can't help it. 

Hello. My name is Nanette and I'm addicted to recipes. 

Whew.  Feels good to get that off my chest. Anywho....A super nice nurse stood and grinned at me and then finally came over and offered to make a copy of the recipe.  Actually, she told me I should just rip the page out of the magazine.  But I couldn't do that--it's just wrong.  Then she offered to make a copy.  I still have that copy and have made additional copies for friends. 

I made only a few minor changes to this recipe to make it vegan (like not making it with chicken as the recipe states).  My daycare kids seem to like this one since it is a little on the sweet side.  I love it, but the rest of my family doesn't.  I usually just make a small batch.  It works well as a side dish, but I like to add tofu chunks and make it my main dish.  This is also one of those dishes where I use (gasp!) Minute Rice.  It is quick and easy and I can throw it in a pan and let it cook while I get my daycare kids washed up and ready to eat.

FRUITED BROWN RICE PILAF
2 T. soy sauce
2 T. brown sugar
1/2 t. crushed red pepper flakes
2 c. Minute Rice, brown rice
2 c. veggie broth
1/2 t. cinnamon
1/4 t. ginger
1/2 t. coriander (cilantro)
8 oz. dried Fruit Bits
1/2 c. onion, chopped
1/2 c. fresh parsley or 2 T. dried

Put all ingredients EXCEPT rice in a sauce pan and bring to a boil.  Add rice, stir, cover and set heat to medium low.  Cook for 5 minutes.  Turn heat off and let sit 5 minutes more.  Stir before serving.

If using real rice instead of Minute rice, adjust broth to rice ratio and cook according to package directions.

Peanut Butter Craving! PB Cookies (GF and V) and PB Balls (GF and V)

PEANUT BUTTER COOKIES

I started making these peanut butter cookies when I needed a gluten-free treat for my father-in-law.  I found the original recipe in a free magazine I got in the mail.  But, in true Nanette fashion, I messed with it.  So this final recipe is one that my family really enjoys and I make these often just because they are easy and they really are very good.  Eli likes to help press them with forks to make the "crissy-crossy" pattern on them, but it's not necessary.

I took these to the swim banquet potluck this past weekend and they were a big hit.  A mom there has a GF kid at home and took a bunch with her since they freeze well. 

PEANUT BUTTER COOKIES (Gluten-Free and Vegan)

1 egg substitute (I use Bob's Mill)

1 cup peanut butter (I use super crunch)

1 cup sugar (divided)

1 t. baking soda

1 t. vanilla

(chopped peanuts, choc chips, other nuts, M&Ms, etc. if you want add ins)

Mix peanut butter, 3/4 cup sugar, egg substitute, soda and vanilla together well. Scoop or roll into balls and then roll balls in additional sugar. Place balls on baking sheet. If you want, you can press them with the back of a fork to make marks on them. Bake for 8-10 minutes at 350 degrees.  (I like to bake them a minute short and then leave them on the pan for a minute or two to keep them chewier.)

PB BALLS
I remember my mom having a cook book that my big brother made in elementary school.  It was made with green construction paper and the binding was a length of red yarn.  The kids in his class had written out their favorite recipes and then the book was given to parents as a gift.  I loved that cook book.  It was the first in a long line of cook books, and is probably to blame for my cook book obsession. 

There was a recipe in that book for peanut butter rice crispie balls.  I loved them.  More than just the really tasty snack, I loved getting my hands all sticky and then rolling the balls in the soft powdered sugar. I loved making a mess with my mom.  And I still prefer to cook with my hands and a wooden spoon.  I so very rarely get out the mixer, just because I love the sensory experience of baking.  If you love a yummy treat and don't mind getting a little dirty in the kitchen, this is a great recipe.  I sent it to school with Eli a couple weeks ago as a teacher snack, and they seemed to enjoy them.

PEANUT BUTTER RICE CRISPY BALLS
1 cup white sugar
1 cup corn syrup
1 t. vanilla
2 cup peanut butter
4 1/2 cups rice crispie cereal
Powdered sugar for rolling (in a large tupperware or ziplock)

Get all your ingredients ready and measured before starting.  This one goes fast and you don't want them to cool too much before you are done rolling.  Because of that, I also recommend making individual batches instead of doubling or tripling the recipe from the beginning. 

In a saucepan, stir the sugar and syrup together and cook just until it comes to a boil.  Let boil for 1 minute, remove from heat and quickly stir in vanilla and peanut butter and then the cereal.  Being careful of the heat, roll tightly into bite-size balls.  Roll in powdered sugar. Let cool and serve.

Keep in mind that the longer you boil the corn syrup mix, the crispier/crumblier the texture.  They will be chewy if you only boil the mixture a short time.  Also, keep them covered to prevent them from getting too crumbly.

My kid cooked tonight!

My hubby and I were busy staining our deck this evening when the kids asked, "What's for supper?"  I told them I wasn't sure and that they'd have to wait just a bit until I could get to a stopping point.  My son, Eli, says, "I'll cook!" We talked about it a little bit, I listed off a few ingredients we had around the house, and he finally just decided he would rummage around and see what looked good.

It's no secret I'm proud of my kids.  I'm in awe every day at how great they are.  So I don't know why I surprised to find such an amazing supper cooked 100% by my 9-year-old son.  That kid rocks.  Seriously.  And not just because he's mine.  He really, really, truly rocks.
He made this meal with minimal help and supervision. He did come outside a couple times to ask a few questions:

"What temperature for the garlic bread?" 

"Is it pecans or walnuts that I like with green balls?" 

 "What's that brown tomato sauce called?" 

I answered and checked in a couple times, but this was his masterpiece.  And, honestly, it was one of the best meals I've ever eaten!  

Tonight's menu was Corn on the Cob, Tomato and Basil Salad, Brussels Sprouts with Walnuts, and Garlic Bread. 

The corn was buttered (vegan, of course). The salad had tomatoes from a friend's garden with fresh basil he picked himself, salt and pepper, olive oil and balsamic vinegar (that's the brown tomato sauce).  The Brussels sprouts were cleaned and tossed with walnuts, butter, salt and pepper.  And the garlic bread had butter, garlic, and parsley he picked himself. 

Yes, I let him use the super sharp tomato knife and I let him use the gas stove and the oven.  As my hubby says, "How else will he learn knives are sharp and fire is hot?" 

 

Eating vegan is not only healthy, but it really is quick and easy and very tasty.  This meals proves it.  A few simple ingredients made with a whole bunch of love makes a pretty great meal. I am so very blessed to have such a great family. And I'm so proud of my little sweet potato!  THANKS, BIG GUY!!!!

Black Bean Soup (Vegan and GF) and Apple Cake (Vegan)

Black Bean Soup in a Bread Bowl

I really thought I had posted both of these recipes previously, but I can't seem to find them on this blog.  Maybe I'm just blog blond, I don't know. 

Some of you already have a Black Bean Soup recipe from me.  I have several varieties that I make, but this is the most requested around here.  I much prefer to use dried beans that I've re hydrated overnight, but here in the real world I often times just grab a can out of the pantry.  This soup is pretty quick to put together.  Serve with chips or bread and fresh veggies on the side.  I like my soup full of hot peppers, but I usually just chop them and let everyone add their own.  I prefer it blended, but I can go both ways.

The Apple Cake is a "heart-healthy" version and is great for breakfast.  It is a dense sort of coffee cake when finished.  The brown sugar topping gives it a nice sweetness, so feel free to cut back on the sugar in the actual cake. It's best if you let it cool a bit, otherwise the texture is a little mushy.  It works well to bake this the night before and have it ready for a nice breakfast or brunch.  We had some kids sleepover last night and they devoured this cake for breakfast with some fresh oranges and mangoes.

BLACK BEAN SOUP
2 T. olive oil
3 cloves garlic, minced
1/2 red pepper plus 1/2 green pepper (or 1 whole pepper of your choice), diced
1 small white onion
2 c. vegetable broth + 1-2 c. water
1 T. oregano
1 T. cumin
1 bay leaf
3 cans black beans, drained and rinsed
Juice from 1 large orange
Salt and pepper to taste
Cornstarch for thickening (optional)
Jalapenos or green onion for topping at serving time (optional)

Soften the onion, pepper and garlic in the olive oil.  Don't let them brown. Add in the broth, seasonings and beans.  Add just enough extra water to cover the beans.  Simmer together for about 20-30 minutes and then remove the bay leaf.

Smooth version, pureed in blender

 SMOOTH texture soup:  Put small batches of the soup in a blender and puree until smooth.  Add the orange juice at the end.  Thicken if needed (may not need to be depending on texture from beans) with cornstarch and water. Re season to taste with salt and pepper.



Chunky texture, beans left whole

CHUNKY texture soup: L eave the beans whole and just squeeze in the orange juice. Thicken with 1 T. cornstarch dissolved in 1/2 c. water.  Let boil for about 2 minutes.
Top with chopped jalapenos or green onion at serving time.

APPLE CAKE
Cake:
2 1/2 c. whole-wheat flour
2 t. baking soda
2 t. cinnamon
1/2 t. salt
3 apples, cored and chopped finely (I leave skins on, your choice)
1/2 c. applesauce
2 servings egg substitute
1 1/2 c. sugar (I use far less if the applesauce is sweetened)

For Topping:
1/2 c. brown sugar
2 T. whole-wheat flour
1/2 c. oats
3 T. vegan butter

Preheat oven to 350 degrees and spray a 9x13" pan with cooking spray.  Mix together the flour, soda, cinnamon and salt.  In a small bowl, mix together the egg substitute, apples, applesauce and sugar.  Fold the wet into the dry until it is just moistened.  It will make a thick batter.  Pour into prepared cake pan.

For topping, cut butter into the dry ingredients until it is a crumbly mixture.  Sprinkle on top of cake. 

Bake cake for 35 minutes at 350 degrees.  Let cool 20 minutes before serving.

Simple Sides

I often times like to make a meal out of side dishes.  For a meal, I start with a grain--good bread, brown rice, simple butter and herb pasta, quinoa, cous cous or a baked potato or baked sweet potato.  Then two or three simple veggies and it's a meal.  Depending on what we've had during the day, I may add in a side of beans or bean salad as a protein, and maybe some fresh fruit if I've got it.

None of these is particularly difficult or fancy.  But they are good because they fall in that category of "God makes good food."  I sometimes wonder if God is insulted because we take really good produce and then butcher it with too much fat and salt and mess it all up. So I try to just use a couple fresh, simple ingredients. Put together, they make for some super tasty meals.

Keep in mind that most veggies are good raw.  Just clean and cut.  Kids love to choose and munch, so add three or four different raw veggies on a plate for them to pick.  And do something besides the ol' standby of carrots and celery. Yellow cherry tomatoes, mini sweet peppers, sugar snap peas, snow peas, edamame, kohlrabi sticks, rutabaga, parsnip, turnips, colored cabbages, colored cauliflower (yellow, orange, purple), colored carrots (purple and yellow).  The list goes on and on.  My kids even like lima beans (buy frozen and just thaw).  They eat them up like nuts.

Most veggies are good with a simple steam or quick saute.  Add in a fresh herb, fresh minced garlic or ginger, crushed red pepper.  Toss with toasted pine nuts, almonds, cashews, peanuts, walnuts or pecans for a different flavor and some added crunch.  Just plain old salt and pepper is good, too. 

Just try to keep it simple and as close to natural as possible.  Be careful not to overcook your veggies since that causes them to lose their great color and texture. 

An example of supper at our house: Flatbread, Steamed Brussels Sprouts with Pecans, Red and Yellow Cherry Tomatoes with Sugar Snap Peas (raw), and Fresh Fruit.

BAKED TATOR OR SWEET TATOR
Wash your potato or sweet potato.  Rub outside with olive oil and sea salt.  Bake at 450 degrees for 45-60 minutes until soft to squeeze.
OR
Wash you potato or sweet potato and then wrap in plastic wrap.  Cook in the microwave on high for 7-10 minutes depending on the size of potato and your microwave.
I obviously prefer the baked method with that great, crispy skin.  But I do microwave occasionally for a quick meal.

BOILED BABY RED POTATOES
Slice baby red potatoes in half and boil just until tender.  Strain, add a little melted butter (vegan) and a couple tablespoons of fresh chopped parsley. Salt and pepper to taste.  You could also saute a little minced garlic in the butter before adding it to the potatoes just for a little more flavor.

ZUCCHINI AND SUNDRIED TOMATOES
In a fry pan with olive oil, saute together zucchini spears or slices, a little onion and/or garlic, and some rehydrated sun dried tomatoes.  Saute until zucchini is crisp tender, about 4-5 minutes. I also like to just add a spoon or two of sun dried tomato bruschetta spread instead of rehydrating the tomatoes. Salt and pepper to taste.

SNOW PEAS AND PEPPERS
In a fry pan with olive oil, saute snow peas and slices of red, yellow and/or orange bell peppers (sweet peppers) for just 2-4 minutes.  You want them heated through, but still crisp. Salt and pepper and chives/green onions on top.

STEAMED DILLED CARROTS
Cut fresh carrots into spears or pennies and steam until crisp tender.  Melt a little vegan butter on top and toss in some fresh or dried dill. Salt and pepper to taste. (My daycare kids love these carrots!)

LEMON GREEN BEANS
Steam fresh green beans until crisp tender.  Toss with a little melted vegan butter and squeeze fresh lemon juice over the top.  Salt and pepper to taste.  You could toss with toasted almond slices, too, if you like.

GLAZED CARROTS AND/OR PARSNIPS
Cut carrots and/or parsnips into chunks.  Saute in a fry pan in olive oil until they just start to brown. Add a little veggie broth or water (about 1/4 cup for enough parsnips to cover bottom of pan) and about 2 tablespoons honey or maple syrup. Turn heat to low and cover.  Cook about 8 minutes until tender.  Remove the lid and turn heat to high.  Stir until glaze begins to thicken.  Salt and pepper to taste.

GRILLED VEGGIES
Slice mushrooms, zucchini, eggplant, tomatoes, bell peppers, squash or whatever you have into large, flat slices about 1/4-1/2 inch thick.  Brush with a little lemon juice, olive oil, salt and pepper. Grill over medium heat until just tender (time varies depending on the veggie).  Sprinkle with fresh herbs--basil, thyme, or mix of Italian seasoning.

WINTER SQUASH MASH
You can use butternut, acorn, pumpkin, patty pan or any other winter squash.  I cut them in half and scoop out the seeds.  Then wrap each half in plastic wrap and microwave until soft throughout.  Half an acorn squash takes about 10 minutes, butternut takes about 15, pumpkin depends on the size.  Just go at about 4 minute intervals and keep turning it over so it heats evenly.  Then let it sit in the microwave for 5 minutes at the end of cook time.
When cool enough to handle, simply spoon the flesh out into a bowl and either fork mash or use a blender to mash.  Add a little vegan butter, brown sugar and/or maple syrup while mashing. Salt and pepper to serve.

STIR-FRIED VEGGIES
I think a lot of people don't stir-fry because they think it takes a lot of ingredients.  What we get at restaurants is chuck full of different veggies.  But at home, I often just stir-fry one or two veggies.  I start with a little oil (olive, canola, sesame, etc.) in the pan, add 1 or 2 veggies for just a minute or two, then top with chopped garlic and crushed red pepper.  Good with broccoli, cauliflower, carrots, peppers, celery, snow peas, tomatoes, yellow squash, zucchini, green beans, asparagus, cabbage, leeks, even greens like spinach. Try it with fresh grated ginger instead of the garlic for a new flavor.  Keep it simple and quick.  Usually takes longer to clean and cut a veggie than to cook it!  This one is also good for those kids that don't like their food to touch other food.  Stir-fry one at a time in the same pan for 3-4 easy veggies that the family can mix and match.  I do this and serve with brown rice or sushi rolls.

French Toast Varieties (milk mix is GF)

French Toast made with Wheat Raisin Bread

I really thought when I went vegan I would just have to live the rest of my life without French Toast.  I have always loved French Toast and it is by far my favorite breakfast dish, but I was willing to give it up in the name of good health in an effort to influence my family.  But I was perusing Ellen DeGeneres' new website Going Vegan with Ellen,  found a recipe for Pecan Crusted French Toast and was truly inspired.

First of all, I want to thank Ellen for being an out and proud vegan.  I love to see more and more famous people come out of the closet and live true to their vegan selves.  It makes it easier on the rest of us who have been living in secret for too long.  It helps our families to see that we aren't freaks or hippies or weirdos, we are just people who want to live our lives without ingesting animal products.  And that's okay.

So where was I?  Oh yeah, I love French Toast.  My kids love French Toast.  And I love to serve up special versions of French Toast for guests or brunches.  So I started experimenting with some of the recipes I've found online and in cook books.  I admit, though, that I like Ellen's version the best.  I only tweaked it a tiny bit to create the standard milk mixture for French Toast, and then I built on her recipe for my baked versions.  I totally give credit to her website for these recipes.  Thanks again, Ellen!

KID NOTE: I use any leftover milk mixture to make boring French Toast.  Let it cool and put it in the freezer.  My kids eat it like a toaster waffle--just pull it out of the freezer, pop it in the toaster and then dip in syrup for a quick school day breakfast.  That way they get a good breakfast and I don't waste food.

GLUTEN FREE NOTE:  The milk mixture used for all of these is a Gluten-Free mix.  I have only limited experience with GF breads, but I think you could make this work if you soak it for a while first.  It may require a little more milk than other breads, too.  I'd be curious to hear from you if you've tried it. 

MAPLE SYRUP NOTE:  I buy the sugar-free syrup for my kids and daycare kids for regular boring days.  But I use the expensive REAL maple syrup for weekends and guests.  It makes a world of difference.  Well worth the price.

BUTTER NOTE:  I like the Best Life butter sticks for this one.  It doesn't actually say it's vegan on the package, but I think it is.  If not, then it has "less than 2%" of anything non-vegan and I don't really worry about that.  In my opinion, it tastes better than the Earth Balance.  We also like the Smart Balance Lite.

FRENCH TOAST VARIETIES
STANDARD MILK BASE
1 1/2 c. soy or rice milk (non flavored)
3 T. cornstarch
2 t. cinnamon
1 t. vanilla
1/2 t. nutmeg
6 T. brown rice flour
Whisk all together until smooth and no lumps.

BORING FRENCH TOAST
Dip slices of bread in milk base before cooking on a greased griddle.  Use vegan butter, canola oil, coconut oil, or whatever oil you prefer. This mixture sticks a little bit, so wait to turn it until it is browned and comes off the pan easily.  Serve with maple syrup, flavored syrup, fruit or powdered sugar on top.

A LITTLE LESS BORING FRENCH TOAST
Try different types of bread such as Wheat-Raisin, Apple Bread (great bread from Dutch Oven in Ames), or even quick breads like banana or pumpkin.  Try bagels or English muffins.
Also, you could add a little more flavor to the milk mixture.  Stir in 2 T. of amaretto or spiced rum, or try 1 t. almond extract or orange extract instead of the vanilla.

PECAN CRUSTED FRENCH TOAST
Dip your bread in the milk mixture and then dip just one side in finely chopped pecans to coat it.  Cook pecan side down (use plenty of vegan butter or coconut oil to prevent burning/sticking), then flip carefully and cook the other side.  Watch your nuts carefully so they don't burn!  I like this version made with the Wheat Raisin Bread.

BAKED CARAMEL FRENCH TOAST (OVERNIGHT)
2 T. maple syrup or corn syrup
1/2 c. vegan butter (I like Best Life)
1 c. brown sugar
About 10-12 slices bread, crusts cut off
Milk mixture (from above)

Cook syrup, butter and brown sugar over low heat just until all combined and sugar is melted completely.  Pour mixture into a 9x13" pan (or two smaller pans) that has been sprayed with Pam cooking spray. 

(You will need to flip these pans over when they are very hot, so plan accordingly with your pans! I find it's easier to flip two 8x8" pans than to try to flip a big one. I also like to make two smaller ones so I can add nuts to one and leave the other plain. Be careful since that caramel mix will stick to you and burn.)

Place bread over the top of the syrup mix, layering as needed.  Pour milk mixture over the top and cover pan with plastic wrap.  Let sit in refrigerator overnight.

In the morning, remove plastic wrap and cover with foil.  Bake in preheated oven at 350 degrees for 45 minutes.  Remove foil and continue to cook another 5-20 minutes until bread is cooked and not totally mushy (time depends on the type of bread you use).

Once out of the oven, immediately flip pan over onto a baking sheet and let the caramel drizzle down over the top.  Cut into squares and serve immediately.

BEST BAKED FRENCH TOAST (OVERNIGHT)
Use the same method as the Baked Caramel, except sprinkle 1 cup chopped pecans in the syrup mixture before topping with the bread.  Use good french bread with the crusts removed.  Serve with real maple syrup and a big platter of fresh fruit.  Yum!

Whatev Pasta--Penne with Peppers, 'Shrooms and Cannellinis (vegan, GF if using rice pasta)

I wasn't going to post tonight's supper because it was a quick throw together kind of meal.  It was the Whatev Pasta (previous post February 16, 2011) with some leftover ingredients I had around the house.  But my family said they loved it and want me to write this one down. 

I won't write down the whole process since you can look it up on the February post.  I used the saute method (one pan) with the following list of ingredients:

Garlic, onion, red pepper, orange pepper, mushrooms, diced tomatoes (canned, drained), cannellini beans (canned, drained), fresh basil, tomato paste (about 2 T.), cooking wine (about 2 T.), not-chicken broth (about 1/4 c.), salt and pepper, crushed red pepper, Italian seasoning.

Toss with whole-wheat penne pasta. Top with Veggie Shreds vegan mozzerella cheese. 

I pretty much just dumped everything but the pasta and cheese in a big saute pan and cooked it down while the pasta boiled.  Then tossed it together to serve.

We ate our pasta tonight with some warm Italian bread and some fresh grapes, orange slices and blueberries.  Nothing fancy, but the family really enjoyed it. They love those cannellini beans because they give a good, buttery creaminess to any dish without actually adding any dairy. 

Let me know if you've made any good combinations of Whatev!