At last, it’s a COOL summer morning — so I’m baking!
Then I’ll take a walk and then I’ll read a book.
This is a good feature of retirement — I can go with the flow of the seasons.
3 cups blueberries (I used frozen)
1 cup peaches-rough cut (I used 1 fresh peach)
1 tablespoon lemon juice
1/4 cup sugar — brown or white granulated (I like the fruit to be less sweet)
3 tablespoons instant tapioca
1/8 teaspoon cinnamon
A pinch of salt
A pinch of allspice
Cover and cook on low simmer for about 20 minutes, stirring occasionally.
1/4 cup Quaker Oats (Gluten free minute oats)
1/4 cup gluten-free flour (I used King Arthur Measure for Measure Flour — another option is to finely grind up the oats)
2 tablespoons dark brown sugar
1/8 cup ground flax
1/8 teaspoon cinnamon
1/8 cup butter or oil or Earth Balance (this time I used 1 tablespoon butter and then filled in rest of the 1/8 cup with canola oil)
Cut oil into dry ingredients until you achieve crumbly texture (I use my fingers for the final blending)
Pour fruit into very lightly greased baking dish, sprinkle dry mixture on top
Bake for 30 minutes at 425 degrees or until bubble and a browned.
Four servings — more or less
2 tablespoons chili powder
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/4 teaspoon each of dried thyme, onion powder and garlic powder
1/2 teaspoon of dried basil
Salt and pepper to taste
Two cloves chopped or smooshed garlic
Red pepper — rough cut
One small Vidalia onion
4 oz of mushrooms – sliced
Box of Pomi chopped tomatoes
One can of pinto beans
16 oz or so of vegetable broth (I used Trader Joe’s)
Saute onions, pepper and mushrooms then combine with all other ingredients and let it simmer! It will be good.
Serve with a sprig of fresh parsley or cilantro
I added a dollop of Vegenaise mayo to my bowl because I like it and it adds a creamy texture
This sounds good..think I’ll try it today.
Garlicky Asparagus (from Cooking Light)
1 pound asparagus spears, trimmed
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Steam asparagus 4 minutes or until crisp-tender.
While asparagus steams, heat oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add asparagus, salt, and pepper; toss to combine.
CALORIES: 57 ( from fat)
FAT: 3.4 g (sat: 0.5 g, mono: 2.5 g, poly: 0.4 g)
CARBOHYDRATE: 5.4 g
FIBER: 2.5 g
CALCIUM: 27 mg
CHOLESTEROL: 0.0 mg
IRON: 0.5 mg
PROTEIN: 2.5 g
SODIUM: 74 mg
Noodles with Peanut Sauce
Eight ounce of spaghetti , broken in half or whatever noodles you like. I used gluten-free spaghetti.
Stalk of celery wth some of the leafy part included
Half a red bell pepper
Half a sweet onion
Cup of fresh broccoli
Cup of fresh cauliflower
1/4 cup peanut butter
Two tablespoons water
Two teaspoons sesame seed oil
Two tablespoons rice vinegar
Two tablespoons Tamari Lite
Half teaspoon ground ginger
One tablespoon brown sugar
Eighth teaspoon ground red pepper (cayenne)
Eighth teaspoon coriander powder
Place peanut butter in a small bowl. Gradually beat water and oil in into peanut butter with whisk until smooth. Whisk in vinegar, Tamari, ginger and cayenne until blended.
Sauté onion and celery in a splash of olive oil in a large pan
Steam remaining vegetables
Cook pasta as you like it
Add vegetables into the pan with the onion and celery. Then add in the pasta and stir it all together and until well mixed. Start with half the pasta and add in more as needed; I like more sauce and less pasta.
It. Is. Good.
Serves two or three or four, depending depending on hunger factor!
Pre-heat oven to 450 degrees.
This recipe is adapted from my sister’s recipe. She uses wheat flour and she includes two tablespoons of sugar in the pastry crust. I like the crust to be not sweet so I skip the sugar.
This is how I made the pastry crust:
1 1/2 cups Bob’s Red Mill Gluten-Free Pastry Flour
1/4 teaspoon of salt
2 teaspoons milk (I used half and half but you could use plant milk to make it vegan)
1/2 cup salad oil (I used canola oil)
Mixed flour and salt together
Mixed oil and milk together
Stirred the wet ingredients in with the dry and stir to form dough
Rolled out between sheets of wax paper after sprinkling some flour on the ball of dough.
The roll-out is never a smooth process for me but usually I can accomplish a smooth enough dough to get most of it into the pie pan intact; then I press in pieces that have fallen off to fill in any gaps. I use the left over pieces and crumble them over the top of the pie after I add in the fruit filling.
This is how I made the filling:
I threw into a large sauce pan about two cups of frozen wild blueberries and about one cup of frozen sweet cherries; tossed in three tablespoons of instant tapioca; 1/3 cup of sugar; 1/4 teaspoon of cinnamon; a tablespoon or so of lemon juice; and about 1/8 teaspoon of ground ginger and a pinch of salt. I let that simmer until everything was blended and hot (about 20 minutes or so).
Added the filling into the pie crust; topped it with crumbled pastry dough; popped it into the oven for 10 minutes at 450 degrees and then cooked for 30-40 minutes more at 350 degrees. When it is bubbling and the crust in slightly brown, I deemed it to be ready. (Gluten-Free crust is very white and doesn’t get too brown so need to be careful not to over cook it, thinking it will brown like wheat flour because I don’t think it will do that!)
There was quite a bit of tossing, and popping and throwing and rolling, but the result was lovely and delicious and the process was quite therapeutic (relaxing and meditative, I would say)!
This is a combination of chopped up apple, banana, strawberries, mango topped with a “store-bought” container of mandarin oranges in fruit juice (no sugar added). Great for a quick, easy and healthy dessert!
Using Lightlife Smart Ground Crumbles, I made this! I sauteed some onions and mushrooms in water and then added in the crumbles and sauteed for a few minutes. Then I just added some BBQ sauce — we use Weber’s because it has just a few ingredients and they sound like real stuff instead of chemicals and sugar; let that simmer for about 10 or 15 minutes. I steamed the fresh green beans separately.
I don’t use the crumbles often due to the processed nature of the stuff, but for an occasional treat — I like it!
Cut up potatoes and pepper and some onion….sautéed in a splash of olive oil. Seasoned with Garlic Pepper blend; dried basil and Mrs. Dash Seasoning. Added in croutons made with oatmeal bread and a sprouted rye multigrain bread; these were sauteed in Earth Balance Soy Free Butter Spread, with some dried basil and some garlic powder sprinkled in.
I’m not gonna’ lie to ya’ — this turned out to be a tasty dish.
I try not to include oil in my meals because I hear it’s not good for me but I also hear that it IS, so sometimes I throw a bit in here and there just because I can. And if you say “sautéed” instead of fried, it’s easier to pretend it’s healthy.
This could all be done with water, too….I’ve done that and I liked it!
Your thoughts and feedback on the inclusion of oil are welcomed and encouraged!!
Posted in Eat to Live, Health, Just Good Food, Photos, Quick Recipe, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, Real Food, Recipe
Simple. Quick. Tastes good! I cut up two carrots. Sprinkled with seasoning — I used Mrs. Dash Original Blend seasoning. I also sprinkled on a little stevia (SweetLeaf Organic Stevia Sweetener)….probably less than 1/4 of an ounce. You could roast this; this time I put it in the microwave for about three to five minutes. Done.
I cut up a half of a banana, sliced in some mango, plopped on a quarter cup or so of Daiya Black Cherry Yogurt…quick and tasty! It barely qualifies as a recipe, more like an idea and an excuse for me to take a picture of something I like liking at. (At which I like looking?)
Posted in Eating to Live - Living Healthy, Just Good Food, Oggi, Photograph, Quick Recipe, Vegan, Vegetarian
Tagged Eat Real Food, Eat to Live, food, Photo, Photos, Recipe, vegan, vegetarian