taboule salad

From 01/05/2012 (by Eye-Fi)

I found a similar recipe on the back of a box of whole wheat couscous and changed it to my likings- and to what we had on hand. Of course, I was the only one who ate it, but it was very good.

Mix 1/2 cup boiling water with 1 1/4 cup dry couscous. Add 6 Tbsp. olive oil and 1/3 cup lemon juice. Stir well. Cover and let sit for 5 minutes. Fluff with a fork. Add 1 diced tomato 1 clove minced garlic, 1/2 diced green pepper, 1/2 chopped onion, 1/4 cup fresh cilantro, and salt and pepper to taste. Toss lightly. Refrigerate for 15 minutes. Fluff with a fork and serve. Serves 5.

cranberry-apple cake (gluten-free, vegan)

I love baking with cranberries, and this was so, so good! (And the smells were remarkable). It would only have been improved with some walnuts or pecans, in my opinion. And I think it would have benefited from a bit of the flour mixture being incorporated with the carn-apple mixture beforehand (the recipe doesn't say to) because the fruity mixture stayed very moist at the bottom-- it was still tasty as could be with a spoonful of both the cakey and the fruity- a great combination of tastes.

From 11/09/2011 (by Eye-Fi)

Here is the recipe for the gluten-free, vegan recipe. I made mine the non-gluten and vegan variety (and with about half of the cane sugar than the recipe called for).

gluten-free apple crisp

From 09/23/2011 (by Eye-Fi)

http://www.elanaspantry.com/apple-crisp/

Technically, mine isn't gluten-free, since I added a bit of spelt flour to thicken up the "crisp," as the recipe said to "crumble" the topping over the apples, and mine was too wet to crumble. It left a bit to be desired, but with some ice cream on top, it tasted pretty good. I like that it's sweetened with agave nectar. And, we picked the apples ourselves this morning.

healthy spelt banana muffins

I stumbled across this tasty recipe for wheat-free banana muffins here when we had two ripe bananas that no one wanted to eat. I'm finding that spelt flour (not gluten-free) is a nice substitute for all-purpose or wheat flour in baking.

From 09/02/2011 (by Eye-Fi)

Ingredients:

• 2 1/4 cups Whole Spelt Four
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 pinch Salt
• 1/2 cup Coconut Oil (melted)
• 1/2 cup Raw Agave
• 2/3 cup No Sugar So Delicious Coconut Milk
• 2 cups Mashed Banana
• 1tbsp Vanilla
• 2 dashes Cinnamon

~Preheat Oven to 325 degrees and spray muffin tin with baking spray (I found a coconut oil one and it's great!)

~Combine all dry ingredients in a bowl and mix well. Add wet ingredients to the dry and stir just until combined. Bake in the oven for 20 minutes, turning once after 10 minutes. Enjoy!

vegan gluten-free zucchini bread

From 07/25/2011 (by Eye-Fi)

This was my first attempt with baking gluten and dairy-free (I did try a boxed brownie mix that proved to be chewy and delicious), but it turned out super and made my house smell HEAVENLY (And I'm pretty sure I'd feel the same way even if I weren't on this restricted diet right now). It's a great moist consistency and just the right sweetness. I was even inspired to share with my family. Gail gobbled up her thick slice like it was a bowl of marshmallows. Child got the sweet-tooth. Jack, though at first dissuaded by "zucchini" in the name, eventually tried and asked for more. And I didn't tell Mike it was made for me. Did he notice? Nope.

I wanted to use up some of the zucchini that is taking over our garden. I'm thinking raisins would also have made a good addition (I definitely added the walnuts). And I modified the recipe a bit to eliminate the refined sugar-- I substituted raw cane sugar and some honey (just a few good squirts). I went crazy with the cinnamon 'cause I'ma cinnamon-loving gal. Here's the recipe.

pineapple-cashew quinoa stir-fry

From 07/01/2011 (by Eye-Fi)

Do yourself a favor-- this was really good, and I didn't follow the directions exactly as they said-- I simplified, and it still turned out fantastic- full of juicy flavors and textures that were just right.

Recipe from Veganomicon-- see full recipe here.

greek-style tomato-zucchini fritters with fresh herbs

From 06/29/2011 (by Eye-Fi)

I heart these. They were downright delicious. Iris didn't appreciate the texture, I don't think, so out they came, but the others did well with it. Even Mike admitted they were pretty good, for tofu. It was the first time I've used the food processor for tofu, so that was exciting. I got to use our first garden yield- zucchini, too.


Ingredients:

1 lb firm tofu, squeezed to remove extra water (place a heavy dinner plate on top for 10 minutes or so), then crumbled
1/4 cup ground walnuts
2 cloves garlic, crushed
3 tbsp fresh lemon juice
1 tbsp tomato juice
1 tsp dried oregano
1 tsp salt
fresh ground pepper
1/2 cup bread crumbs, plus 1/3 cup for coating
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
1/2 lb zucchini, grated and squeezed to remove excess water
1 lb seeded, finely chopped tomatoes, drained to remove extra liquid
Olive oil


directions:

Preheat the oven to 350F.
Blend the tofu, walnuts, garlic, lemon juice, tomato paste, oregano, salt, and pepper in a food processor until almost smooth. Taste and add more salt and pepper if you wish. Scrape into a large bowl and mix in the bread crumbs, dill, and mint — it should have the consistency of a thick cookie dough. (Add more breadcrumbs by the tablespoon if it’s not quite there). Fold in the zucchini and tomatoes.
Create golf-ball sized balls of the mixture, and drop into the bread crumbs and roll to coat. Flatten to about 1 inch thick.
Rub a large cookie sheet with olive oil, and as you complete each fritter, arrange so they do not touch. Spray with olive oil, then place in the oven and cook for 35 minutes, flipping once halfway through.


From Veganomicon.

chickpea-quinoa pilaf

Of course, when the youngins' saw this, they began to whine, "I don't like this!" Even Iris studied it curiously between her fingers before letting it drop to the floor. So I protested, "But you haven't even tried it." And after I made them try it, guess what? They liked it. All three of them. Jack even managed to down the the "onluns."

From 06/27/2011 (by Eye-Fi)

ingredients:

2 Tbsps olive oil
1 small yellow onion, chopped finely
2 cloves garlic, minced
1/2 tsp ground cumin
1 Tbsp coriander seeds, crushed
several pinches freshly ground black pepper
1.2 tsp salf
1 Tbsp tomato paste
1 cup quinoa (uncooked)
2 cups cooked or 1 (15-oz) can chickpeas, drained and rinsed (I substituted northern beans, as I didn't have any chickpeas on hand)
2 cups vegetable broth or reconstituted bouillon

directions:

1 In small stockpot over med heat, saute the onions in olive oil for ~ min. Add garlic and saute for 2 min.
2 Add tomato paste, coriander, cumin, black pepper, and salt; saute for another min.
3 Add the quinoa and saute for 2 mins.
4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower heat to very low and cook for ~18 min, or until the quinoa has absorbed all the water; stir occasionally.
5. Fluff with a fork

From Veganomicon