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Old 12-16-2015, 01:53 PM   #91
Nigel
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Herbed Quinoa Flatbread

Author: Sondi Bruner

Serves: 8

gluten-free, dairy-free, vegan, nut-free, soy-free, five ingredients or less

  • ¾ cup dry quinoa
  • 2 tbsp olive oil
  • 1 tsp chopped fresh rosemary
  • 1 tbsp chopped fresh dill
  • 1 cup water
  • ½ tsp salt
  1. Preheat the oven to 350 degrees F.
  2. Using a coffee grinder or spice grinder, grind the quinoa into a fine flour. You should end up with about a cup or so.
  3. Place the quinoa flour into a large bowl and add the water, olive oil, herbs and salt. Whisk well. You can add an extra tablespoon or so of water if the mixture seems to dry.
  4. Pour the batter into a prepared 9-inch baking pan or dish. Bake for about 20 minutes, until the top of the bread is golden.
  5. Cool on a wire rack, then cut into wedges and serve.

This turned out very good. I didn't have the fresh herbs so I just left them out. It reminded us of cornbread, mainly because of the texture.
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Old 12-16-2015, 01:54 PM   #92
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I also made Carolyn's raspberry bars....absolutely delicious. The recipe is over on recipes and suggestions forum. It's very easy to make too. A keeper for sure.
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Old 12-17-2015, 09:29 AM   #93
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I love homemade flatbreads but not made with wheat. I hate wraps because they taste like raw flour and flour tortillas are just a way to ruin whatever is stuffed inside.

I make some type of chick pea flour flat bread regularly and look forward to trying this quinoa recipe.

I bookmarked a recipe for Injera made with teff.....After you whiz it into flour then mix with water and allow to sour for 24 hours, stir in some baking powder and into the pan.

I'll post results.
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Old 01-08-2016, 03:04 PM   #94
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Blue Cheese Dip - (great for broccoli)

1 cup mayo
1 cup sour cream
4-5 oz container of crumbled blue cheese
2 T. dried parsley
1 T. dried onion
dash of hot sauce
sprinkle of fresh ground black pepper
optional - garlic salt to taste

Mix all in a bowl and chill.

This tastes just like the whole foods salad bar blue cheese dip to me. Yum!!
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Old 01-17-2016, 11:55 AM   #95
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When I was teaching macrobiotics, I was putting together a tofu cookbook. I gave up the idea along with macrobiotics, however, have always considered tofu a good, whole food.

I've been using it in curries and seasoned slabs (baked/panfried) but have been thinking about sauces.
I had a 14 oz pack of TJ's organic, firm so divided it in half and made a chocolate pudding and tofu sour cream.

Chocolate pudding; 3 T erythritol dissolved in 'bout 1/4 C water. Drop in 2 oz unsweetened chocolate (Ghiradelli or Bakers, etc). When it's melted add crumbled tofu, 1 t vanilla then whip it up with your stick blender. When it's nice and creamy, bump up the sweetness with a little stevia. Optionally add in a little water and ground chia (I did).

I used the very basics but considered; coffee, almond (or other) extract, cinnamon, chili/cayenne.....I added a little cinnamon and red pepper flakes. You can always use cocoa if desire FF.


Tofu Sour Cream; 2 t lemon juice, 1 t ACV, a little salt, 1 T EVOO, a touch of stevia. Crumble in the tofu and blend til creamy. Give it a taste but be careful since it will come together as it sits.

Don't forget that each of these are just half the package of tofu so if you try them and use the whole pack, keep that in mind.
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Old 01-18-2016, 02:15 PM   #96
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The tofu sour cream - what type of tofu? silken? Do you think you can eliminate the oil?
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Old 01-18-2016, 05:19 PM   #97
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I used organic, firm from TJ's. I'm sure you can eliminate the oil. In my macrobiotic days, no oil was ever added, I used my stick blender which, I think, makes it smoother that the food processor.

It is really stiff after being refrigerated which is fine since I can thin it if needed for whatever I'm adding it to. If I want to stir it into a creamy soup then I'll want it to be thick.

When I made mushroom stroganoff last night, I put the sautéed shrooms and sour cream in a bowl then put the pasta in straight out of the pot and stirred. It only needed a little thinning.
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Old 01-22-2016, 01:03 PM   #98
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Thanks.
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Old 01-31-2016, 09:54 PM   #99
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Has anyone ever experimented with oat flour and coconut milk to make gravy? I am going to make gravy tomorrow out of that and tempeh. I hope it turns out well.
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Old 02-01-2016, 10:38 AM   #100
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I always think that oat flour makes for a slippery sauce but maybe if it's not too thick.....
I'll be interested to hear your results.

Coconut milk is good anywhere.
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Old 02-02-2016, 12:27 PM   #101
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It turned out pretty well consistency wise but didn't really have much flavor. I added some molasses and cinnamon to it and it turned out pretty good.
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Old 02-05-2016, 08:48 AM   #102
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I made the Oil Free Skillet Cornbread from vegan does it and it was really good.
I used pumpkin in place of applesauce and a little sweetener.
BRM gluten free baking flour and cornmeal.

I love baking in cast iron skillets....it's my southern upbringing, I'm sure.
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Old 02-14-2016, 12:37 PM   #103
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I've made this soup twice now and it's really good with a grilled cheese on low-carb Italian bread.

Vegetable Beaf Soup
3 Morningstar Farms veggie burger patties, browned in olive oil
3 cups "beef" stock (I like G. Washington's)
1 cup "chicken" or vegetable stock (I use Massel)
1/4 cup tomato paste
1 T ketchup
2 T dried minced onion
1 T onion powder
1/2 tsp garlic powder
1 T dried parsley
1 tsp celery salt
1 1/3 cups frozen peas
1 cup frozen green beans
2 cups carrot pieces, previously roasted in olive oil until caramelized*

Bring to a boil and then simmer until liquid reduces just a bit. You should end up with 8 cups.

*If you don't want to go to the trouble, canned or frozen will work, but not be as good.

ETA: It works out to 7 net grams per cup if you use Morninstar. Using Boca takes 9 grams out of the total recipe.
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Last edited by Food Lady; 02-14-2016 at 12:44 PM..
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Old 02-14-2016, 06:20 PM   #104
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That soups sounds good, FoodLady! I made an easy soup too. This past summer I grew some tomatillos, and ended up chopping some up with some onion and garlic and freezing it as a sort of salsa verde. I thawed out a container of that, and made an easy posole:

1 large onion, chopped
6 cloves garlic, chopped
1 large jalapeno, diced
1 large can of white hominy
1 can of whole kernel corn
1 can Great Northern beans
Salsa Verde (I had about 2 cups)
6 cups veggie broth
1 pk enchilada seasoning mix from Aldi
Cumin, coriander - about a tbs of each
Cilantro - I didn't have fresh unfortunately so used a couple tbs of dried
salt & pepper to taste

I sauteed the jalapeno, onion and garlic in the Instant Pot with a little water, then added everything else, mixed, and cooked at pressure for 5 minutes. I let it release naturally. It turned out really yummy for as easy as it was. For toppings I used chopped green onions, jalapenos, sliced radishes, sliced black olives and cubed up an avocado. I think some roasted poblano would've been great but I didn't have any. Fresh cilantro would've been great too! But even without those, it was delish.
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Old 10-03-2016, 09:20 AM   #105
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I'm hoping for some help here; I'm working on a bake mix that I can use without eggs (fresh or powder).

I have the ingredients for the mix and am working with ratios; oat fiber, coconut flour, almond flour, flax meal, glucomannan.

Last night I made the skillet cornbread using the usual cup of cornmeal then 1/2 cup of a blend of almond flour, coconut flour, flax meal and glucommanan. I forgot to add any oat fiber.

It was better tastewise than when I use BRM GF flour blend and a little less moist which is good in this case.
I don't know if I need the extra flax in the mix since I use flax egg. I also am not sure how the oat fiber will change the whole thing.

I am familiar with the Fantastic Flour Blend on the recipe board but that has both whey and egg white powder.
I may just have to use the trial and error method but am hoping for some feedback from my friends here.

Anybody?
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Old 01-22-2017, 02:37 PM   #106
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Carrots and Squash curls

Carrots and Squash Curls:

This was simple and delicious.
It looked like a lot and it cooked down a lot, especially the carrot.

I used two yellow squash and 1 large carrot.
For 2 people, I would double that.

I sliced them with the potato peeler...I had to cut the carrot in half first.
Then I put them in a skillet with olive oil, salt, and pepper.
I sauteed them till Al dente. The carrots cooked faster than the squash.
This was delicious.

The wife and I split them, but I could have eaten them all myself.
She could have too.
I think it was the way they were cut that made them taste so good.

I am going to make some more tonight.
You could use zucchini or calabasa or omit the carrots...you decide.
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Old 07-31-2017, 12:01 PM   #107
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Sweet n sour faux chicken

Hi folks,
Today I'm making faux sweet n sour chicken using quorn chicken nuggets.
I haven't ever had sweet n sour chicken, so wish me luck on liking it.

I'm also having some fried rice, vegetarian egg rolls, and sesame dipping sauce.

I'll post the recipe if it turns out good.
What is everyone else making?
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Old 08-03-2017, 07:21 AM   #108
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So, how was it?
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Old 08-03-2017, 11:39 AM   #109
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It was good. The next time I'll leave out the brown sugar. I'm not fond of sweet in my main dishes. I also think it could have used some broccoli or squash in it for more veggies.

Sweet 'n Sour Chicken (I used quorn)

Yield: 2 to 4 servings Level: Easy

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips (Note: I used half a bag of quorn tenders, but if you want it more meaty, use the whole bag)
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
Cooked rice, for serving

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.



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