Posts tagged ‘vegetarian’

Peach and Blueberry Cobbler (SRC)

Pies, cobblers, crisps…talk about comfort food! A sweet and cake-y or crumbly topping paired with a warm fruit filling make for the ideal combination of a flavors and textures that scream EAT ME NOW. Cobbler transports me back to vacation days at my grandparent’s in South Carolina…and my cousins, brother and I couldn’t wait to taste grandma’s homemade treat. Topped with her homemade peach ice cream, we all reached food nirvana (and a blissful sugar-induced coma)!

I was thrilled to be assigned Margaret’s Tea and Scones blog for the last hurrah for the Secret Recipe Club! It’s the final reveal for the club, and I want to all the hosts and members for making so many wonderful memories and fantastic recipes🙂 For the finale, I couldn’t help but choose a “sweet ending” and a dish that evokes a huge heartfelt smile…so when I saw Margaret’s recipe for Peach Cobbler, I was sold. 
peach-blueberry-cobblerOriginally, I was deciding between Margaret’s Coconut and Salmon Laska Soup or her Chai Spice Scones yet a dessert seemed appropriate for this occasion, and I was not disappointed! I can’t wait to try other fruits and combos as well! A few other recipes that had me still loving fall flavors are her Sweet Potato Praline Brownies, Pumpkin Beer Bread and Sweet Potato Curry Puffs — there’s no denying winter squash and sweet taters are some of my favorite foods. They are most definitely on my list of dishes to try!

peach-blueberry-cobbler1

To make it allergen-friendly,  I swapped out the all-purpose flour and whole wheat flours for a combo of oat flour and coconut flour to make it gluten-free. Margaret mentioned the cobbler needed to be a little sweeter so I opted for coconut sugar for the granulated sweetener and added some stevia to bump up the sweetness without a ton of added sugar. I also swapped non-dairy milk and butter-flavored coconut oil for the butter (and canola) to make it dairy-free. I had a few blueberries in the freezer and some leftover ground chia seeds so I tossed them in along with the frozen peaches for some added color, fiber and omega-3s. What a lovely recipe, the blueberry-peach reminded me so much of my sweet grandma! With these ingredients – oats, peaches, berries, coconut oil and chia…this made for a guilt-free yet decadent-tasting breakfast and a sweet AND satisfying dessert.

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Peach and Blueberry Cobbler (adapted from Tea and Scones
Gluten-free, Dairy-free, Egg-free, Soy-free, Corn-free, Refined Sugar-free, Vegan, Vegetarian, Nut-free, Seed-free

Filling
3 large ripe peaches or 3 cups unsweetened frozen sliced peaches, diced into 1 inch cubes
2/3 cup fresh or frozen blueberries (or berries of choice or more peaches)
1 tsp fresh lemon juice
¼ tsp ground cinnamon
4 tsp chia meal/ground chia seeds (or 2 tsp arrowroot starch or cornstarch)
1/8 tsp pure stevia and/or 3-4 tbsp granulated sweetener of choice

Topping
3/4 cup oat flour (I ground gluten-free rolled oats in a magic bullet)
2 Tbsp coconut flour (or 4 more Tbsp oat flour)
¼ cup coconut palm sugar or granulated sweetener of choice
15 drops vanilla-flavored liquid stevia or to taste (can use1/16 tsp powdered stevia or 3 more Tbsp granulated sweetener)
1 tsp baking powder
¼ tsp sea salt
1/2 cup non-dairy milk of choice
3 Tbsp coconut oil (I used butter-infused) or earth balance, ghee (if you can tolerate dairy), melted
¼ tsp ground cinnamon

1. Preheat the oven to 400°F.

2. To make the filling, if using fresh peaches, bring a 4-quart pot of water to a boil and fill a large bowl with ice water. With a paring knife, slice through each peach skin from end to end, but leave the peach intact. Place the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer the peaches to the ice water for 30 seconds. Remove the skin from the peaches. Split the peaches in half, remove the pits, and slice each peach into 8 slices.

3. In a large bowl, toss together the sliced peaches, berries, lemon juice, cinnamon, and starch. Add the brown sugar, 1 teaspoon at a time, to taste depending on the sweetness of the fruit. Pour the peach mixture into an 8-inch square baking dish.

4. To make the topping, in a medium bowl, whisk together the flours, granulated sugar, baking powder, and salt. Add the milk, butter, and oil and stir to combine. Distribute spoonfuls of the batter over the peaches, leaving some patches uncovered. Sprinkle with the cinnamon. Bake until golden brown, 25-28 minutes.

Yields 4 large or 6 medium servings
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To view other recipes from this month’s reveal, click the link below!

November 20, 2016 at 10:00 pm 7 comments

Palak Daal (Chickpeas with Spinach- SRC)

It snowed this week…yep, our first snow of the year already arrived! Growing up in a warmer Texas climate, the quick change of seasons in Montana never fails to catch me off guard🙂 As the temperature drops, I find myself in the mood for more comfort meals as I warm up to the idea that winter is starting to dig in it’s heels for the long haul. Lentils and chickpeas are comfort foods in my book…not only do they have a creamy texture, they’re hearty and filling and can accompany a warm pita or can be used in skillet meals, breakfast dishes and even dessert. This dish for chickpeas and spinach served over cozy rice hit the spot!
palak-dal-channa2
Another idea I am still warming up to is this post is the second to last for the Secret Recipe Club monthly reveals. Sadly, we got the news this month that the club is coming to an end after 5 years… and I have so enjoyed my 4+ years in the club, I can’t believe it’s been that long! For this month, I was assigned The Big Sweet Tooth blog, and what fun I had searching through recipes and getting to know her Rafeeda! Her blog has a huge variety of recipes, with an extensive collection of Indian dishes. Amongst the many that piqued my interest are her Ripe Plantain Lentil Sweet Curry (the combination of ingredients plus the sweet and savory aspect are intriguing), her South Indian Rice Cakes (these are naturally gluten free and fermented!), and her Egg-free Mango Chocolate Marble Cake (this is a perfect fall-looking cake).
In the end, I chose Rafeeda’s Palak Daal (Spinach Lentil Gravy) recipe when I craving greens and beans, AND I had many ingredients on hand.  If you enjoy curries and pulses (chickpeas/lentils etc), this is a definite keeper! I made a few adjustments based on the availability of ingredients: I used serrano peppers for the green chilis, swapped minced a garlic clove and 1/2 inch of fresh ginger instead of a ginger garlic paste and used chickpeas (chana dal) instead of red lentils as Rafeeda suggested. I also drizzled some lemon juice over the dish for acidity before serving since I love that extra little zing but feel free to omit if you prefer🙂
palak-dal-channapan
Palak Daak (Chickpeas or Lentils with Spinach) lightly adapted from The Big Sweet Tooth
Gluten-free, Grain-free, Dairy-free, Vegan, Vegetarian, Nut-free, Soy-free, Sugar-free, Egg-free
Ingredients

¾ cup masoor lentil (can use chickpeas, red lentils)*
¼ tsp turmeric powder
sea salt to taste (I used 2 tsp)
1 tbsp coconut oil
1 tsp cumin seeds
½ tsp mustard seeds
2 serrano peppers, deseeded and minced (or 2 green chilies)
1 tsp ginger garlic paste (I used 1 garlic clove and 1/2 tsp freshly minced ginger)
1 onion, minced
1 bunch spinach, chopped thinly
¼ tsp turmeric powder
½ tsp red chilli powder (I found Kashmiri chili powder in the bulk section of our health food store)**
½ tsp garam masala powder
1 tsp fenugreek leaves (kasuri methi)
Sea salt to taste
a drizzle of fresh lemon juice, lime juice or apple cider vinegar (I used roughly 2 tbsp)

Instructions
  1. Pressure cook the lentils/chickpeas in sufficient water with turmeric and salt. (I’m not that familiar with pressure cooking though I own one so I followed these instructions for cooking but used 3/4 cup chickpeas and the tumeric and salt in the recipe above).
  2. In a saucepan, heat coconut oil over medium-high heat. Crackle the cumin and mustard seeds.
  3. Add the serrano/green chillies and ginger garlic paste and saute until you smell a nice aroma.
  4. Add the onions and saute until wilted, then sprinkle with  little salt.
  5. Add in the spinach and masala powders (tumeric through garam masala) and saute till the spinach looks wilted.
  6. Add the cooked chickpeas/lentils into the sauteed masala, cover and simmer for five minutes.
  7. Add the fenugreek leaves and lemon/lime juice or apple cider vinegar and give a final mix. Taste and season with additional salt if desired.
  8. Serve warm with rice or rotis.
Notes
*You can use any daal of your choice instead of chana dal (chickpeas) – masoor dal (red lentils)  and moong daal (split green gram) 🙂
** If you cannot find the Kashmiri chili powder, you can substitute a mixture of paprika and cayenne pepper – about 3 parts paprika to 1 part cayenne pepper.
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For other recipes from this month’s reveal, click the link below!

October 16, 2016 at 10:00 pm 8 comments

Shawarma-Spiced Meat and Roasted Root Stew

It’s that time again in Montana, where the overcast days are more than just a rare occurrence and the winter is looming…while I’m holding on tight to fall as long as I can, I am embracing heartier dishes that heat me up from the inside-out. emu-roasted-root-stew That means it’s chili, stew and soup season! The first to make an appearance is this warm-spiced stew with ground emu and an array of sweet roasted root vegetables. Not only is this recipe easily adapted for what veggies and ground meat you have on hand, it’s a lovely pairing of sweet, salty and comfort with a variety of textures where you can swap out ingredients to suite your dietary needs. The root veggies compliment the shawarma spices and the ground meat beautifully, the apple cider vinegar makes the flavors really pop and the quinoa and mushrooms add to bulk and “meatiness” of the stew.

If you prefer a vegan or vegetarian cuisine, substitute the ground meat for chickpeas, more grains or add in additional mushrooms. If you do not have broccoli or zucchini on hand, swap either for chopped kale, chard and/or cauliflower. If you avoid grains, leave out the quinoa and serve on it’s own or over sweet potato or rutabaga rice.
emu-roasted-root-stew2Shawarma-Spiced Emu and Roasted Roots Stew
Paleo-friendly option, Vegan/Vegetarian option, Dairy-free, Soy-free, Nut-free, Seed-free, Egg-free, AIP-option, Grain-free option, Sugar-free

3/4 lb ground emu or ground meat of choice* (for vegan substitute 1 can of cooked chickpeas or 8 oz more mushrooms)
3 Tbsp olive oil, coconut oil or avocado oil (can reduce to 1 Tbsp if using a higher fat ground meat since emu is quite lean)
1 small onion, diced (yellow or sweet onion)
8 oz sliced mushrooms
3-4 Tbsp Shawarma curry spice mix**
1 small zucchini, diced
2 cloves garlic, minced
1 1/2 -2 tsp sea salt
3-4 cups bone broth or homemade chicken stock (or vegetable stock for vegan/vegetarian)
1-2 cups broccoli, broken or chopped into small florets
3/4 – 1 cup cooked quinoa (or rice. For veggie friendly, can increase to 2 cups or omit for paleo/grain-free)
3 cups roasted root veggies (sweet potato, beets, carrots, parsnips – one, two or a combo)***
2-3 Tbsp apple cider vinegar
1/4 cup chopped fresh parsley + more for garnish
freshly ground black pepper
sea salt to taste

Directions

  1. If you do not already have roasted root veggies on hand, go ahead and preheat oven to 400F. Toss the following peeled and small diced veggies in 2 Tbsp oil of choice and sea salt and roast for 30 minutes or until tender and lightly browned: 1 sweet potato, 1 beet, 1 carrot and 1 parsnip and set aside.
  2. In a soup pot or a Dutch oven, heat 2 Tbsp oil over medium-high heat. Add onions and ground meat and saute until meat is no longer pink. (If using chickpeas, do not add quite yet), stirring often and breaking up pieces of meat into crumbles, about 7-8 minutes.
  3. Add in the remaining 1 Tbsp oil, shawarma spice mix, salt, garlic, mushrooms and zucchini and saute for another 6 minutes or so until mushrooms have released their natural juices.
  4. Add in broth/stock, broccoli, cooked quinoa (and chickpeas if vegan/vegetarian) and bring to a boil. Reduce heat to low and simmer for 5 minutes.
  5. Stir in cooked root veggies, apple cider vinegar and parsley and let cook for one minute or so. Season with additional salt and pepper to taste, garnish with additional parsley and enjoy!

emu-roasted-root-stew1*Ground beef, bison, chicken, turkey or lamb would all be lovely options if not vegetarian. You can use up as much as 1 lb of meat if omitting the quinoa/rice or reduce to 1/2 pound of meat and increase grain or veggies if wanting to reduce the cost when purchasing good quality meat.

***I peeled and small diced 1 sweet potato, 1 beet, 1 carrot and 1 parsnip, then tossed in 2 tbsp olive oil and salt and pepper and roasted at 400F for roughly 30 minutes until cooked and tender.

**If you follow the AIP diet, use the following shawarma spice blend and combine the following. Start with 2 1/2 – 3 Tbsp and add more if you want more flavor and spice, I am generous with seasoning but some people may prefer a more mild dish: 3 tsp garlic powder, 3 tsp onion powder, 2 tsp tsp tumeric, 1 1/2 tsp ground ginger, 1 tsp sea salt, 3/4 tsp Ceylon cinnamon and 1/4 tsp cloves

October 3, 2016 at 2:06 pm Leave a comment

Farmer’s Market Skillet (SRC)

Strolling through our local farmer’s market is one of the highlights of my weekend. The local bee keeper selling his honey, the vibrant fresh flowers are on display in gorgeous bouquets, the scent of fresh-popped kettle corn is intoxicating, and the colorful vegetables…oh, the fresh garden vegetables remind me of a rainbow in food form!
farmers market skilletMy favorite stand is the organic Cedar Rose Farms run by a sweet and very knowledgable couple. I always buy several items that they have featured for the week. Carrots, spring onions and zucchini were featured the week I made this recipe (yum!)…which was ideal for this month’s Secret Recipe Club reveal! I was thrilled to come across this Farmer’s Market Skillet from Heather’s blog Join Us, Pull Up a Chair and use up my farmer’s market goodies! It may not be the prettiest dish to photograph, but it was DELISH!

farmers market skillet vegI swapped out carrots for the corn since I didn’t find any at the market. I also incorporated goat feta cheese instead of cow’s for easier digestion my end (though you can swap out dairy-free cheese if needed OR use fresh avocado chunks and season with additional salt and lemon for a flavor boost) and used up the vegetable stock I had on hand to keep this a veggie-friendly main dish! I squeezed some additional lemon juice on top to amp up the acidity…which I’m about if you’ve been following me for a while🙂 This was a big hit! It can stand alone as a dinner, quick lunch (hot or cold) or a zesty side dish alongside your favorite protein. Swap in your favorite fresh veggies to your liking – fresh corn kernels, yellow squash, sweet potatoes, beets, bell peppers, etc. I think this dish would also be delicious with chickpeas and a few olives for fun too!
farmers market skillet1While I happily chose to make her Farmer’s Market Skillet, Heather’s Peanut Butter and Jelly Pretzel Bars had me singing “It’s Peanut Butter-Jelly Time” along with a impromtpu shameless celebration dance in my kitchen while ideas swirled in my head to make a healthier and allergen-friendly version at a later date. I loved her idea for Buffalo Chicken Rolls as a hand-held appetizer and a perfect game-day recipe for upcoming football gatherings and Heather’s Gazpacho with Basil Cornbread Croutons made me want to hold on to warm summer days and sunshine.

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Farmer’s Market Skillet (lightly adapted from Join Us Pull Up a Chair)
Gluten-free, Soy-free, Vegetarian, Nut-free, Vegan and Dairy-free Options, Refined Sugar-free, Corn-free, Egg-free

Ingredients

1 3/4 cup broth (vegetable for veggie-friendly OR chicken stock or broth if desired)
1 cup quinoa, rinsed and drained
1 Tbsp extra virgin olive oil, coconut oil, avocado oil
2-3 carrots, diced
2 cloves garlic, minced
1 zucchini, quartered and sliced
2-3 green onions, chopped
1-2 medium-sized tomatoes, diced
1/2 cup feta cheese (I used goat’s feta – for dairy-free/vegan, use a shredded dairy-free cheese or choice, cashew cheese or substitute chunks of avocado)*
2-3 Tbsp chopped basil
salt and pepper

Vinaigrette:
1 Tbsp lemon zest
2-3 Tbsp freshly squeezed lemon juice (I used 3 Tbsp bc I love acidity)
1 1/2 Tbsp honey, maple syrup or agave (do not use honey if strict vegan)
1 garlic clove, microplaned
1/2 tsp sea salt (or more to taste, if desired)
1/4 tsp freshly ground black pepper

Directions
1. Using the broth or stock, cook the quinoa according to the package instructions. Once cooked, fluff the quiona with a fork and let cool slightly.

2. In a small bowl, combine all the ingredients for the vinaigrette, whisk and set aside.

3. Using a large skillet, heat the oil over medium-high heat. Add carrots and sauté for 2 minutes. Add the garlic and saute until golden brown.

3. Add the zucchini and green onions and season with salt and pepper. Sauté until just tender and then add the quinoa and half of the vinaigrette. Stir well and cook for an additional minute.

4. Add the remaining vinaigrette, tomatoes, cheese/avocado and basil to the skillet. Stir well to combine. Let cool 10 minutes before serving. Taste and season with additional salt, pepper and/or lemon juice if desired and enjoy!

If you want to make this a cold salad, do not combine the quinoa into the skillet. Let all ingredients cool separately and then combine the cooked quinoa, cooked vegetables, tomatoes, feta, basil and vingairette into a large bowl. Chill until you’re ready to serve.

*If you opt to substitute the cheese for avocado for an easy dairy-free swap, I suggest you add a bit more salt and lemon juice since the cheese adds a nice salty element to the dish and add the avocado right before serving. Enjoy!

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For other recipes from this week’s reveal, click the link below!

September 18, 2016 at 10:00 pm 6 comments

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