100 Days Project, Dairy Free, Raw, Recipes, Snacks, Vegan (with substitutions)

Day 26 – No Bake Granola Bars

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On to Day 26, Herbivores . . .

Today was a busy day, did not have time to grab breakfast, and got home late. These kind of days are where quick snacks come in handy, and quick recipes. I had seen this recipe for easy No Bake Granola Bars on Food52, and figured I would keep it around for one of these short on time days during the 100 Days Project.

All these ingredients are items I normally keep in my pantry, and I think most people will probably have around. I used rolled oats, sunflower seeds, pumpkin seeds, raisins, and dried cranberries, but there are infinite various on this combination. You can easily tailor the recipe to suit your personal tastes. Some other suggestions might be chocolate chips, dried pineapple, cashews, almonds, coconut, or dried cherries, and these granola bars could easily be made gluten free by using puffed millet and other gluten free cereals instead of oats. This recipe can also be made Vegan by substituting the honey with agave nectar or brown rice syrup. Personally I love honey though, I think honey is one of the main reasons I am not Vegan. Well . . . honey and cheese.

No Bake Granola Bars

From: Food52

MAKES:10-12

INGREDIENTS

  • 2 1/2 cups rolled or quick oats
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw sunflower seeds
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 2/3 cups peanut or almond butter
  • 2/3 cup honey (adjust based on how well things stick together)
  • 1/8 teaspoon sea salt (adjust based on which nut butter you use)

Mix oats,  seeds, and fruit in a large bowl

I a small bowl, whisk together nut butter, sweetener, and sea salt. I used a half and half combination of Pics Peanut butter and Almond butter, mostly because I did not have enough peanut butter on its own, but also because I thought it would give an interesting taste.  If you are in New Zealand, where it is easier to find solid honey than liquid honey, put the solid honey in the microwave for 30 seconds to loosen it up before trying to whisk it into the peanut butter.
Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more honey.
Press mixture into a shallow baking dish that you’ve lined with foil, saran wrap, or baking paper. Cover with more foil/saran, press well into the baking dish (Iused the bottom on another baking dish for this in order to make sure the pressure was flat and even), and refrigerate for 4 hours.
Cut into bar shapes, wrap, and keep refridgerated till ready to use. They will last two weeks in the fridge.
ENJOY!!
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100 Days Project, Mains, Recipes, Vegan (with substitutions)

Day 25 – Creamy Pearl Barley & Porcini Mushroom Risotto

Day25

Who Hoo . . . it is Day 25, which means I am a quarter of the way through my 100 Days Project challenge.

Do you ever forget you already have an ingredient in the pantry and buy more? I do . . . recently this has happened with pearl barley; I have more pearl barley in my cupboard than anyone person should realistically have. I figured this milestone called for something a little bit fancy, and this recipe for Creamy Pearl Barley & Porcini Mushrrom Risotto, from Treehugger (my favorite green living website), originally caught my eye when I was going through a phase of experimenting with pearl barley recipes. I never got around to making this one so it was a perfect fit for today’s recipe.

Pearl Barley is the most common form of barley used for cooking. It cooks faster and is less chewy than other, less-processed forms of barley. Similar to wheat in its caloric, protein, vitamin and mineral content, pearl barley is cooked mainly in soups and stews. In this case, using barley in a risotto gives the dish a nutty flavor not usually found with risotto rice.

Porcini Mushrooms are a prized ingredient in various foods and cuisines.  Most often dried, these mushrooms keep their flavor after drying, and are then reconstituted and used in cooking.  Low in fat and digestible carbohydrates, and high in protein, vitamins, minerals and dietary fibre, Porcini mushrooms are commonly prepared and eaten in soups, pasta, or risotto.  They are sold commercially,but are very difficult to cultivate making Porcini mushrooms an expensive ingredient, but I figured Day 25 needed to be special.

Thank you Herbivores for sticking with me so far!! I hope you are enjoying the recipes I am sharing with you and they are inspiring you to do some cooking of your own.

Creamy Pearl Barley & Porcini Mushroom Risotto

adapted from: Treehugger

INGREDIENTS

  • 14g dried porcini mushrooms
  • 2 tablespoons unsalted butter (use olive oil for a vegan version)
  • 4 good sized shallots, finely chopped
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup pearl barley
  • 1/2 cup dry white wine (be sure it is vegan, if making the vegan version)
  • 4 cups mushroom or vegetable stock
  • 1/2 cup crumbled fresh soft cheese (skip for vegan version, or use a vegan substitute)
  • 1/4 cup snipped fresh oregano, chives, or other fresh herb of your choice
  • salt to taste

Combine porcini mushrooms with 1 cup hot water in a bowl and set aside for 5 minutes. Then remove mushrooms, squeezing out and reserving soaking liquid.  Rinse and drain the porcini mushrooms, then chop finely. Strain the soaking liquid through a paper towel lined sieve into a medium saucepan. Set aside.

In a large saucepan, melt butter over medium heat. Add the shallots, porcini mushrooms, and pepper. Cook for 5 to 7 minutes, stirring often, until onion is soft but not
browned. Stir in barley until well coated with onion mixture.

Add wine and bring to a boil, stirring until wine has been absorbed. Remember you need to use a wine that tastes nice, because if you use a cheap, bad tasting wine, that flavor will transfer into your dish. Stir in 2 cups stock. Increase heat to high and bring to a boil, and then reduce heat to low and simmer, uncovered and stirring occasionally, for about 20 minutes or until stock has been absorbed and barley has swollen and is starting to soften.

Meanwhile, add remaining stock to mushroom soaking liquid and heat over medium-high heat until steaming. Keep this mixture warm over low heat.  Add the hot stock mixture to barley 1/2 cup at a time, stirring often and allowing barley to absorb stock before adding more, until most of the stock is used and barley is tender but still a little chewy, about 20 minutes. You may not use all of the left over stock.

Stir in the cheese and half of your chosen fresh herb. Season with salt and more pepper to taste. Spoon into shallow bowls and sprinkle with remaining fresh herb.

Pour yourself a glass of the left over wine, and . . .

ENJOY!!

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100 Days Project, Mains

Day 24 – Ricotta Stuffed Kumara Pancakes with Spiced Fruit Compote

Day24

One recent comment from a Herbivore reader is that everything on the blog is so healthy.

I have to admit I do not eat super healthy all the time; what is the fun in that!?! You have to have that extra fat and calories sometimes, and in my opinion, Sunday brunch is the perfect time to be a bit naughty. With that in mind, may I present my take on Jerry James Stone’s Ricotta Stuffed Sweet Potato Pancakes.

Being in New Zealand, I used orange kumara instead of sweet potato and the fruit compote topping idea came from a dinner time discussion I had with a friend about easy ways to use up apples that need eating. Click here for my Spiced Fruit Compote recipe.

Earlier this week, I was having the discussion about kumara vs sweet potato and if they are the same thing.  Kumara is the Maori name for sweet potato; as far as I can tell they are both from the same plant family, but they are actually a different variation.  Some people claim that kumara are sweeter and more flavorful, and if my memory of sweet potato is correct than kumara does have a slightly different distinct flavor of its own.

The fresh ricotta came from yesterday’s visit to the La Cigale French Market, where a lovely Italian couple sells amazing Mozerella, Scamorza, and Ricotta cheeses that do not contain rennet.  This is an enzyme produced in a cow’s stomach and used in cheese production to coagulate the milk causing it to separate into curds and whey. Many vegetables have enzyme properties that do the same thing, and vegetable rennet is becoming more and more popular in modern cheese production.

These pancakes, fresh squeezed juice, and couple bottles of bubbles made an incredibly decadent boozey brunch. We certainly needed to take a bit of a walk after eating, but it was the perfect chance to enjoy another sunny winter day.

Ricotta Stuffed Kumara Pancakes with Spiced Fruit Compote

adapted from: Jerry James Stone

MAKES: approx. 12 pancakes

INGREDIENTS

  • 1 large orange kumara or sweet potato, peeled
  • 1 ⅓ cups flour
  • 1 ½ cups milk
  • 2 eggs
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup ricotta
  • warmed maple syrup
  • spiced fruit compote
  • pecans, dry roasted and chopped

Peel the kumara or sweet potato, wrap it in tinfoil and bake it for about an hour at 400 degrees F or 200 degrees C in a pre-heated oven; you want it to be very tender.

Sift the flour, salt and baking powder into a large mixing bowl, and then add the brown sugar.

Crack and separate the two eggs. Whisk the egg yolks and the milk together so they are just combined.

Remove the kumara or sweet potato from the oven when it’s done and puree it either with a ricer, a stick blender,  a potato masher,  a fork, or any other kitchen implement that will get the job done. Add the puree to the dry mixture, mixing it well. It should create what looks like a bright orange smooth dough (made me wonder if it would be good for gnocchi).

Work in the egg and milk mixture, until completely combined. Using a whisk to make sure there are no floury lumps.

Beat the egg whites until they are fluffy and stiff.  Fold the egg whites into the mixture, but do not overly mix it.

In a buttered skillet, over a medium heat, ladle in the sweet potato pancake mixture. When bubbles form on the top and the edges look crispy, flip the cakes.

While these are cooking, whisk the ricotta cheese in a small bowl, giving it a creamier texture and making it easier to spread.

When the pancakes are done, layer them with ricotta and top with maple syrup, spiced fruit compote, and chopped pecans.

ENJOY!!

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100 Days Project, Mains, Side Dish

Day 23 – Harissa Raviloi

Day23

It was a bright sunny Winter’s day here in Auckland . . . my favorite kind of day!!

Blue skies and sunshine, with a slight chill in the air, always makes me want to go to the markets. I was looking through a couple of my Heidi Swanson cookbooks over coffee this morning, and this recipe for Harissa Ravioli caught my eye.  After coffee I headed to the La Cigale French Market, which is pretty much my favorite Auckland Central market destination. The stalls have such a delicious range of foodie treats, hot coffee, well priced vegetables, and yummy baked goods. Today, there happened to be someone selling fresh ravioli, and I figured something in the universe was telling me to make this recipe.  I purchased the spinach ravioli, which I thought should go well with the harissa and broccoli flavors, but in hind sight the pumpkin ravioli probably would have done the trick just as well.

The main flavor component of the sauce is harissa, a spiced chili paste originally from Tunisia. You can usually find this as a pre-made condiment in middle eastern or high-end food stores, but I decided to make my own; click here for the recipe. Supposedly you need to leave it for 24 hours to reach full flavor, but I used it right away and it still tasted great, I can only imagine with delight how much more flavor it will have later on.

This recipe came out quite tasty . . .  The flavor combination of harissa, lemon, good quality olive oil, toasted seeds and feta made a delicious sauce for the ravioli and was a great way to spice up the broccoli.  I am not an olive person, so I left that ingredient off, but to each their own. I suspect broccoli with this same harissa oil and toppings would make an excellent side dish on its own right. This theory may have to be tested later on this week.

Harissa Ravioli

by: Heidi Swanson

SERVES: 4

INGREDIENTS

  • 1 clove garlic, smashed
  • 1/4 teaspoon sea salt
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons harissa paste
  • 1/4 cup good quality extra virgin olive oil
  • 12 ounces or 340g fresh or frozen cheese ravioli or tortellini
  • 8 ounces or 225g broccoli florets or broccolini, trimmed into bite sized pieces
  • 1/4 cup pepitas (pumpkin seeds), sliced almonds, or pine nuts (I used a combination of all three), toasted
  • 1/4 cup crumbled feta cheese
  • 5 or 6 black oil cured olives, pitted and torn into pieces

Bring a large pot of water to boil.

In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Put this aside in a small bowl and stir in the lemon juice, harissa, and good quality olive oil. Taste and add more salt if needed.

When the water boils, salt it generously and add the ravioli cooking them until they float and are cooked through (about 1 to 2 minutes). around 30 seconds before you think the ravioli will be done add the broccoli to the pot, boil for the remaining time, and then drain into a colander.

Place the ravioli and broccoli into a large mixing bowl and toss with a couple spoonfuls of the harissa oil and most of the pepitas/almonds/pine nuts. Taste and add more salt, if needed.  Turn out onto a serving platter or plates and top with more harissa oil and the remaining pepitas/almonds/pine nuts, the feta, and olives.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Recipes, Salads, Side Dish, Vegan

Day 22 – Wild Rice Salad

Day22

Mmmmm . . . I love the nuttiness of Wild Rice and I am constantly on the look out for new ways of preparing it.

Wild rice is the grain from four species of grasses of the genus Zizania, which has been historically gathered and eaten in both North America and China.  This type of rice grain has a chewy outer sheath with a tender inner grain that has a slightly nutty taste.  Because of its nutritional value and taste, wild rice increased in popularity in the late 20th century, and commercial cultivation began in the US and Canada to supply the increased demand.  Typically sold as a dried whole grain, wild rice is high in protein, the amino acid lysine, dietary fiber, B Vitamins, minerals, it is low in fat, and like other rice varieties it is gluten free.

I found this recipe from Yotam Ottolenghi , a London based chef who is a rising star of the cooking world. His food tends to combine simple raw ingredients with influences from his Mediterranean background. I am already familiar with Ottolenghi’s vegetarian cookbook “Plenty“, which I borrowed from a friend a while ago, and was very sad to have to give back. This made me very excited to find out that he shares recipes on his website and in his weekly Guardian newspaper column.  I think I will be spending some time on the Guardian website this weekend. Still, I would love to have the cook book in my collection . . . wink, wink,nudge, nudge . . .

Wild Rice Salad

by: Yotam Ottolenghi

SERVES: 4

INGREDIENTS

  • 250g/1 1/4 cups wild rice
  • 60g/ 1/3 cup peeled pistachio (I used almonds because I had them around the house)
  • 150g soft dried apricot, soaked in hot water for 5 minutes
  • 1 small bunch of mint, leaves picked
  • 1 small bunch of rocket
  • 3 spring onions, roughly chopped
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1 large clove of garlic, crushed
  • Sea salt and freshly ground black pepper

Place the rice in a large pot and cover with water, bring to the boil then reduce the heat and cook for 30-40 minutes, depending on the variety, or until the rice is cooked aldente. Alternatively you can cook the rice in a rice cooker with 2 1/2 cups of water. Drain the rice and rinse under cold water.

While the rice is cooking, roast the pistachio or almonds in a dry pan over a medium heat for 8-10 minutes. Coarsely chop them with a large knife. Drain the apricot and coarsely chop them too.

In a bowl mix the rice, apricots and pistachios, and then add the rest of the ingredients, toss well and season with salt and pepper to taste.

ENJOY!!

 

 

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100 Days Project, Gluten Free, Mains, Recipes

Day 21 – Portobello Mushroom Skillet

Day21

Well . . . was supposed to be at a friends house for dinner, but that fell through.  I ended up inviting the few friends who were still keen on dinner around to mine, but then had to figure out what to make.

To adhere to everyone’s dietary restrictions, the meal had to be vegetarian and gluten free. I already had the Gluten Free Dinner Rolls, from my Day 20 post, that I made last night, and in my stash of untried recipes, I found this recipe for a Portobello Mushroom Skillet, from How Sweet It Is. This recipe is quick, simple ,gluten free, and vegetarian; so, essentially just what I was looking for. Plus, the added bonus of being warm and cheesy on a chilly night.

I served the mushrooms with the Gluten Free Dinner Rolls,  a last minute concoction of roasted potatoes and green beans that had been tossed in olive oil, salt, pepper, thyme and lemon zest, and of course a lovely bottle of red wine.

Portobello Mushroom Skillet

by: How Sweet It Is

SERVES: 2-4

  • 8 portobello mushrooms, stems removed
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • 1 small red pepper, chopped
  • 3 cloves of garlic, minced
  • 1 (8 oz) bag of fresh spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 8-10 slices of fontina or havarti cheese
  • fresh parsley for garnish

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add shallots and peppers with salt and pepper, cooking until soft – about 5 minutes. Add in garlic and spinach, cooking until spinach wilts, then stir in smoked paprika and parmesan.

Remove spinach mixture from skillet and set aside in a bowl. Add remaining olive oil in skillet, then place mushrooms in the pan stem side down. Cook for 5-6 minutes, then flip. Cook for 5 minutes more, then fill each mushroom with an equal amount of the spinach mixture. Turn the heat under the skillet off, and heat the broiler in your oven.

Dizzle balsamic into pan and gently stir mushrooms to coat, then add a slice of fontina or havarti on top of each. Place under the broiler for 2-3 minutes, or until cheese gets bubbly and melts. Serve immediately,

Garnish with parsley, if desired, and with crusty bread (or in my case gluten free dinner rolls)

ENJOY!!

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100 Days Project, Baking, Breads, Dairy Free, Gluten Free, Recipes, Vegan (with substitutions)

Day 20 – Gluten Free Dinner Rolls

Day20

Now I like my gluten as much as the next person, but more and more people are finding they are fully Coeliac, have some sort of intolerance to gluten, or that eating less gluten makes them feel better on a day to day basis.

Personally, I fall into that last category. I have Juvenile Rheumatoid Arthritis, an autoimmune disease same as Coeliac disease. Studies have shown the same allergic reaction that causes the stomach to react to gluten causes antigens to form in the blood stream that may case swelling in joints, especially areas already weakened by arthritis. The simple version of this is that i have less swelling and pain in my joints when I eat less gluten. I also tend to feel more clear headed and have more energy.

I am going to a dinner party tomorrow night, where I know there will be other people who do not eat gluten, so I decided to make these Gluten Free Dinner Rolls, which is a recipe from my favorite gluten free resource: Karina, The Gluten Free Goddess. Her recipes for gluten free goodies always come out tasty, and although I have not tried this recipe, I am confident that it will make something yummy for me to bring along to the dinner party.

From Karina, The Gluten Free Goddess I have learned the key to gluten free baking is Xantham Gum. Produced by a bacteria grown through fermentation of glucose, sucrose, or lactoseis, Xantham gum is commonly used as a food additive or thickening agent. In gluten free baking it works as a binding agent replacing that natural property found in gluten.

this recipe provides for Vegan substitutions making these dinner rolls a perfect accompaniment to the Vegan/Gluten Free Split Pea Soup recipe in my Day 19 post.

Gluten Free Dinner Rolls

by: Karina, The Gluten Free Goddess

MAKES: 12 Bread Rolls

INGREDIENTS

  • 1 cup sorghum flour- aka jowar flour
  • 1 1/2 cups tapioca starch or potato starch (not potato flour!)
  • 1/2 cup millet flour or brown rice flour
  • 1/4 cup GF buckwheat flour or GF millet flour
  • 1/4 cup hazelnut flour or almond flour
  • 2 tablespoons coconut flour or brown rice flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon fine sea salt
  • 1 packet rapid rise yeast
  • 2 tablespoons light brown sugar
  • 1 1/2 cups warm liquid (3/4 cup dairy  or non-dairy milk plus 3/4 cup hot water)
  • 1/4 cup light olive oil
  • 2 free-range local organic eggs, beaten or Ener-G Egg Replacer
  • 1/2 teaspoon lemon juice or rice vinegar

Turn your oven on and off briefly to warm it. Grease a 12-cup muffin pan and sprinkle the cups with GF flour; set it aside.

In a large mixing bowl, whisk together the flours and dry ingredients.  Then add in the wet ingredients and beat until a thick batter forms. This bread dough is not puffy and stretchy like wheat-based dough, it is more akin to a sturdy muffin batter. Beat until smooth.

Spoon the bread dough into the twelve greased and floured cups. Even out the tops using wet fingers or the back of a wet tablespoon. Place the pan in the center of the warmed oven to let the dough rise.

Set your timer for 50 minutes. At 50 minutes, turn your oven to 350ºF. (It should come to temperature within a few minutes.)

Bake until the rolls are golden and firm- about 22 minutes. Thump them with a fingertip- they should sound hollow. Note: If your oven is slow to heat, you may have to bake the rolls longer to cook all the way through.

When the rolls are done baking, remove the pan from the oven and place it on a wire rack to cool a bit. Using a thin knife, loosen the edges of the rolls from the pan and ease the rolls out. They are tender when warm.

Serve immediately with butter or vegan substitute.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Recipes, Soups, Vegan

Day 19 – Split Pea Soup with Crispy Onion Strings

Day19

Mmmm . . . Split Pea Soup . . . one of my favorites . . .

Although this recipe, from The Curvy Carrot, is different because instead of the just using split peas, it has other vegetables like carrot, celery, and potato to round out and add flavor to what can sometimes be a overwhelming pea flavored soup. Also, those crispy onion strings really make the dish adding just that nice bit of crunchy salty texture.  A friend who had dinner with me said it was “almost” like having crispy bits of bacon on top, making sure to use finger quotes when saying “almost”.

For the crispy onion strings, I used these little smoked red onions I got from the Matakana Markets on my trip up north over the weekend. I suspect the smokiness of the onions added to “almost” bacon quality of the onion strings. I love escaping from Auckland for the day and heading to any of the great markets in the fringe areas around Auckland. Only about an hour north of Auckland, Matakana is one of my favorite destinations for this, as the market is full of stalls with fun foods. There is usually live music of some sort, and if the weather is nice you can sit by the river and much on the treats you have just purchased.

In 1999 – 2000 I live in Sydney, Australia and worked as a waitress, hostess, bartender, dishwasher and kitchen hand at a cafe/jazz bar called Soup Plus. That Chef’s theory about making soup is that there can never be enough butter. The amount of butter he used to put in the soups was enough to make you second guess eating them. Yet the soups always tasted fantastic having this rich creamy texture that I can only assume came from the overdose of butter. This has stayed with me, and to this day I never make a soup without adding just a little bit of butter. Without butter this soup would be Vegan, but if you are not concerned about such things, trust me  . . . add the butter.

Split Pea Soup with Crispy Onion Strings

adapted from: The Curvy Carrot

MAKES: 8, 1 cup servings

INGREDIENTS

For the soup:

  • 1 pound/2 cups dried split green peas
  • 3 quarts/12 cups water
  • 2 tablespoons vegetable oil
  • 2 stalks celery, diced into 1/2-inch/10mm pieces
  • 2 carrots, diced into 1/2-inch/10mm pieces
  • 1 medium yellow onion, diced
  • 1 large leek, sliced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 medium Yukon Gold potatoes, cut into 1-inch pieces
  • 50g/ 3 tablespoons butter, chopped into smaller pieces (this is optional)
  • Salt and pepper, to taste

For the onion strings:

  • 1 small onion, sliced thinly
  • 1 teaspoon vegetable oil
  • 1 tablespoon flour
  • Salt and pepper, to taste
  • Smoked sea salt for final garnish, optional

In a large stock pot over high heat, bring the peas and water to a boil. Let the peas boil, uncovered, for two minutes.

Reduce the heat to low, cover, and simmer for 1 hour. (This will dissolve your peas)

After the hour is over, add the oil to a medium skillet over medium-high heat. Add the celery, carrot, onion, leek, and thyme to the oil and cook, stirring frequently, until softened, about 8-10 minutes. Add the vegetable mixture to the stock pot followed by the bay leaves and potatoes, and butter (if you are using it) and simmer over medium-low heat, stirring occasionally.

Continue simmering, stirring occasionally, until the soup has thickened, about 2-3 hours.

Season to taste with salt and pepper

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Mains, Recipes, Vegan

Day 18 – Teriyaki Tempeh Bowl

Day18

Asian style food is usually my fall back for a quick, healthy, flavorful meal when I am running short of time.

I got home really late from work yesterday, and realized I had not eaten much during the busy day so needed to make something quick, healthy, and packed with protein. It seemed like the perfect opportunity to try this recipe for a Teriyaki Tempeh Bowl sent to me by a friend who, although she is not vegetarian herself, cooks amazing food for her vegetarian husband.

Tempeh is a traditional soy product originally from Indonesia, most likely from the island of Java. Like Tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and a very unique textural quality made by a natural culturing and controlled fermentation process that binds whole soybeans into a cake form. Tempeh’s fermentation process and use of the whole soybean give it a higher content of protein, dietary fiber, and vitamins than Tofu.

Teriyaki is a Japanese cooking style in which foods are broiled or grilled while being basted in a marinade based on soy sauce, mirin (rice vinegar), and sugar. Modern or store bought Teriyaki Sauce also may include honey, garlic, ginger, and chili, but these are not ingredients common to to traditional Japanese cooking.

So this meal is a bit of a mash up of cultures between Indonesian Tempeh and Japanese Teriyaki Sauce, but all together it was just what I needed for a late night quick protein fix.

Teriyaki Tempeh Bowl

MAKES: 2 Servings

INGREDIENTS

  • 250g (one packet) of tempeh, sliced
  • 1 tablespoon sesame oil
  • store bought or homemade Teriyaki Sauce
  • 1 small head of broccoli
  • 1 carrot, cut into sticks
  • 1 small red onion
  • 2 small heads of Bok Choy
  • 1 cup mushrooms, sliced
  • 1 small zucchini (courgette), sliced
  • 1 green onion (spring onion), for garnish
  • 1 cup brown rice
  • 2 cups water

Place the 1 cup brown rice and 2 cups water into a rice cooker or pot on the stove and simmer until done.

Heat the sesame oil in a medium pan and add the Tempeh slices cooking them until brown on both sides. Add enough Teriyaki sauce to cover the tempeh and let simmer in a covered pan for about 5 minutes, turning the Tempeh slices over about half way through.

While Tempeh is simmering, steam the vegetables over a pot of boiling water for only a few minutes, just until the colours brighten and the vegetables start to lose their rawness. Be careful, you do not want to over steam the vegetables.

Build your bowl with a serving of brown rice on the bottom, adding a portion of the steamed vegetables, and topped with a few pieces of the Teriyaki Tempeh and some additional Teriyaki Sauce splashed on top. Garnish with a sprinkle of the chopped green onion.

ENJOY!!

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100 Days Project, Dairy Free, Gluten Free, Party Food, Recipes

Day 17 – Dukkah Carrot & Zucchini Bites with Tahini Dressing

Day17

A friend sent me this recipe that she had found on Lady Homemade.

It seems like the perfect Sunday snack or party treat, especially since it fits nicely into the Paleo diet regime that many people seem to be following these days.  First popularized in the mid-1970s by gastroenterologist Walter L. Voegtlin, the Paleo diet is based on the presumed ancient diet of wild plants and animals that our ancestors ate during the Paleolithic era. The contemporary version of this diet consists mainly of fish, grass-fed pasture raised meats, eggs, vegetables, fruit, fungi, roots, and nuts, and excludes grains, legumes, dairy products, refined salt, refined sugar, and processed oils. The idea is based on the premise that modern humans are genetically adapted to the diet of their Paleolithic ancestors and that human genetics have scarcely changed making a similar diet ideal for modern human health and well-being.

Unfortunately, I found this recipe to be lacking in flavor, even the tahini dressing did not help that much. So . . . the version below is my adaptation adding in a few more herbs, spices, and (most importantly) a few more pinches of salt.

Dukkah Carrot & Zucchini Bites with Tahini Dressing

adapted from: Lady Homemade

INGREDIENTS

  • 2 small zucchini (courgette), grated – should be about 2 1/2 cups
  • 2 small carrots, grated – should be about 2 1/2 cups
  • 2 eggs
  • 1 1/2 cups blanched almond meal
  • 2 cloves garlic, crushed
  • pinch of dried chilli flakes or more if you dare
  • pinch of smoked paprika
  • 1 tablespoon fresh chives
  • 2 teaspoons dill
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3-4 tablespoon dukkah spice mix, store bought or make your own

for the dipping sauce

  • 2 tablespoons tahini
  • 1 lemon, juice and zest
  • 3-4 tablespoons hot water
  • 1/2 teaspoon salt
  • 1 teaspoon smoked paprika

Heat oven to 180 degrees C.

Grate zucchinis, mix in a good couple of pinches of salt and leave to sit in a colander for at least 30 minutes.

Grate carrots and add to a mixing bowl with the almond meal, garlic, spices (except the dukkah).

One handful at a time, squeeze the grated zucchini to get out as much of the water as possible then add to the carrots.

Add the eggs and mix until thoroughly combined

Shape into little balls and place on a lined oven tray. Once you have made all the balls, sprinkle generously with dukkah.

Bake for 25 to 30 minutes until golden brown. They might give off a little liquid when cooking, this is normal.

To make the dipping sauce, mix tahini and lemon juice in a bowl until combined. Then add tablespoons of warm water
until the desired consistency. Add spices and mix until all ingredients are combined.

ENJOY!!

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