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Showing posts from April, 2011

Corn Tamale Bake Recipe (Gluten-free, Egg-free, Dairy-free)

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Here is another of Wyona's Hertwig's delicious adaptations of ethnic yumminess -- corn tamales.  I discovered that this recipe can be made without any oil (just sauté with a little water) and if you don't have fresh tomatoes on hand, 3/4 C. of a favourite tomato salsa can make up for the missing tomatoes.  This dish pairs nicely with some baked beans and a cabbage salad.

 (I also included a great little Youtube video of the making of more 'traditional' tamales-- but gluten-free and vegan). Enjoy!

SAUTĒ:
*1 T. Oil
*1 large Onion, chopped
*1 green Bell Pepper, chopped
*1 red Bell Pepper, chopped
*2 cloves Garlic, minced
ADD:
*3 diced Tomatoes
*1 C. Cornmeal
*1/2 C. Water
*1/2 tsp. Salt
*1/2 C. chopped Olives
*Pinch Cayenne or any other Chili Pepper Seasoning you prefer
POUR into well-greased dish
BAKE at 350F for approximately 30 minutes

How To Make "World's Best Tamales" (Gluten-Free; Vegan)

3-Bean Casserole Recipe (Gluten-free, egg-free, dairy-free)

SAUTE:
*2 T. Oil
*2 Onions, chopped
*2 cloves Garlic, minced
*2 C. Celery, chopped
*1 inch grated Ginger Root
*1 Zucchini, sliced
ADD:
*2 C. Tomatoes, diced
*1 tsp. Cumin
*1 tsp. Coriander
*1/2 tsp. Nutmeg
*Pinch Chipolte
DRAIN and ADD:
*1 can Red Kidney Beans
*1 can Butter Beans
*1 can Pinto Beans
BAKE at 400F for approximately 15 minutes to heat through.

Arroz Verde- Green Rice and Spinach Recipe (Gluten-free, egg-free, dairy-free)

SAUTE:
*2 T. Oil
*1 medium Onion, chopped
*2 cloves Garlic, chopped
*1 green Bell Pepper
*1 Anaheim or Poblano Chili Pepper, chopped
ADD 1/2 C. Water
SIMMER for 5 minutes
ADD:
*4 C. Cooked Brown Rice
*2 C. fresh Spinach, chopped
*1/2 C. fresh Cilantro (or Parsley)
*1/2 tsp. Salt
*1/2 tsp. Cumin
*1/2 tsp. Basil or Savory
TOSS lightly

*

Mexican Salad Recipe (Gluten-free, dairy-free, egg-free)

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IN SALAD BOWL:
*1 green Bell Pepper, sliced
*1 red Onion, diced
*1 clove Garlic, crushed
*2 T. fresh Cilantro, chopped (or Parsley)
*1 red Bell Pepper, diced
*4 to 6 Tomatoes, diced
*1 Anaheim red Chili Pepper
*2 cans Garbanzos
DRESSING:
WHIZ together:
*2 T. Lemon Juice
*1 T. Brown Sugar
*1 T. Grapeseed Oil
*1/2 tsp. Salt

Golden Raisin-Apricot Chutney Recipe

IN A 4-QUART POT:
*5 C. Pitted Apricots
*1/2 C. chopped Red Onion
*1/2 C. Red Pepper, chopped
*1/2 C. Golden Raisins
*1 C. Lemon Juice
*1 C. Golden Brown Sugar
*1/4 tsp. Salt
*Pinch Cinnamon
*Pinch Coriander
*Pinch Cayenne
*1 tsp. Mustard Seed
BRING TO BOIL.
TURN DOWN heat and
SIMMER for 15 minutes.
POUR INTO sealing jars or containers to refrigerate.

Tamale Quiche with Cornmeal Crust Recipe (egg-free, dairy-free)

TO MAKE CRUST:
*1/2 C. Whole Wheat Flour
*1/2 C. Cornmeal
*2 T. Celimix Egg Replacer
WHIZ OR WHISK:
*1/4 C. Oil
*1/4 C. Water
ADD to dry mixture, stirring with a fork and pat into Quiche or flat pan.
FILLING:
SAUTE:
*1 C. grated Mushrooms
*1 Onion, chopped
*1 clove Garlic, minced
*1 green Bell Pepper, chopped
ADD:
*1 C. crushed green or red mild Chili Pepper
*16 oz. ground veggie burger
*2 T. Cornstarch
POUR into crust
BAKE at 400F for 30 minutes or so

Steamed Fruit and Nut Pudding Recipe (egg-free, dairy-free, gluten-free)

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IN MIXING BOWL:

*1 C. grated Butternut Squash
*1/2 C. Raisins
*1/2 C. Currents
*1/2 C. Dates, chopped
*1 C. Nuts, chopped (Pecans, Hazelnuts, etc.)
*2 T. Lemon Rind
*1/2 C. Brown Sugar
*1/2 C. Oil
*1/2 tsp. Salt
*1/2 C. Water
*1 C. cooked Millet
*1 C. Brown Rice Flour
*1/2 tsp. Cinnamon
*1/2 tsp. grated Ginger

MIX all ingredients

LET STAND 15 Minutes

POUR into a greased mold

PLACE in water bath

BAKE at 300F for approximately 2 hours or until a toothpick comes clean out of center.

You might also like this recipe for delicious Apple Hermit Cookies (click on image):

Pumpkin Bread Recipe (egg-free, dairy-free)

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IN BLENDER WHIZ together:
*1/4 C. Oil
*1 Apple, chopped
*1/2 tsp. Salt

POUR into Mixing Bowl
STIR IN:
*1 C. mashed or canned Pumpkin
ADD:
Dry ingredients gradually, from second mixing bowl below:
DRY INGREDIENTS:
*1/2 C. Slivered Almonds
*1/3 C. Raisins
*1 1/2 C. Whole Wheat Flour
*3 tsp. Non-Aluminum Baking Powder
POUR into well-greased loaf pan.
BAKE at 375F for 45 minutes or until toothpick inserted in center comes out clean.
COOL in pan and turn out.

Vegetable Hot Pot Recipe (egg-free, dairy-free)

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PARBOIL 2 large Potatoes, sliced
RESERVE for topping
SAUTE in 2 T. Oil:
*1 Leek OR 1 bunch of Green Onions, coarsely chopped
*2 cloves Garlic, minced
ADD the following chopped vegetables:
*1 large Carrot
*2 Celery Stalks
*1 Turnip, medium
*2 C. Water
*Salt and Pepper to taste
SIMMER a few minutes
ADD:
*1 Apple, sliced
*1 tsp. Sage or Savory
*2 T. Lemon Juice
PUT into the casserole dish
COVER with parboiled potatoes
SPRINKLE with Parsley Flakes and grated Non-Dairy Cheese
BAKE at 350F to heat through and melt cheese.



Curried Carrot and Cashew Cream Soup Recipe (egg-free, dairy-free)

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SAUTE in large sauce pan in 2 T. Oil or Margerine:
*1 medium Onion, chopped
*2 cloves Garlic, minced
*6 C. grated Carrot
COVER above and let sweat 5 minutes

BLEND:
*4 C. Vegetable Stock or Water and Bouillon Cube
*1 inch Ginger root, grated
*1 tsp. Curry Powder
*1/2 tsp. Salt
*1 C. raw Cashews
ADD to sauce pan and SIMMER on medium heat 10 minutes
GARNISH with some grated Nutmeg
ADD slurry of Cornstarch to thicken if needed

(Alternatively, for a smoother, creamy soup, use 6C. chopped cooked or roasted carrots at
the outset and add them to the blender along with the saute'd onion and garlic and other items.
Simmer everything together, stirring to maintain smooth consistency.)

Fresh Green Pea and Lettuce Soup Recipe (egg-free, dairy-free)

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COMBINE the following over medium heat:
*4 C. shelled Peas, (if frozen, thaw first)
*2 Romaine Lettuce Hearts, chopped
*1 tsp. Basil
*4 C. Water or Vegetable Stock
BRING TO A BOIL and SIMMER, covered, on LOW for 30 minutes with 2 Bay Leaves
REMOVE Bay leaves and BLEND with a stick blender, or with a regular blender.
ADD TO ABOVE:
*2 T. rice Miso
*1 c. chopped Green Onions
*2 T.Chicken-Style Seasoning (No MSG)

 Serve with a dollop of Cashew Sour Cream made as follows in clean blender:
CASHEW SOUR CREAM:
*1 C. Water
*1 C. raw Cashews
*1 T. Lemon juice
*1/2 tsp. Celtic Sea Salt
*1 T. Coconut Oil, melted over hot water


~Recipe by Wyona

Vegetable Chop Suey Recipe (egg-free, dairy-free)

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Recipe from Wyona Hertwig

PREP ALL VEGETABLES:
SLIVER:
*2 Carrots
*2 Celery Stalks
*Handful of Green Beans
BREAK UP:
*Broccoli Florets, cutting lengthwise
PRE-HEAT Wok or Deep Skillet
ADD:
*2 T. Grapeseed or Sunflower Seed Oil
*1 Onion, chopped
*3 cloves Garlic, sliced, browning slightly

ADD:
*1 C. Vegetable Broth or Stock
*2 tsp. Brown Sugar
*1 T. Soy Sauce
ADD the above vegetables STIRRING CONSTANTLY to heat through
ADD 3 C. Bean Sprouts
TOSS
Cover for 2-3 Minutes
TOSS and serve over rice or quinoa

Cabbage and Walnut Stirfry (Gluten-free, egg-free, dairy-free)

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COARSELY SHRED:
*1/4 medium Red Cabbage
*1/4 medium White Cabbage
CHOP:
2 large Leeks (including greens)
SAUTE in 2 T. Oil:
*2 cloves Garlic
ADD:
*1/4 C. Lemon Juice
*2 tsp. Dijon Mustard
*1/2 C. Water
ADD:
*Cabbage and Leeks
Cook 4-5 minutes, stirring constantly
ADD:
* 1 T.
Chicken-Style Seasoning (No MSG)
*1 T. Honey
ADD:
*1 C. Walnut Pieces
*2 T. Poppy or Sesame Seeds

Toasted Almond Bell Pepper StirFry Recipe (egg-free, dairy-free)

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DRY ROAST: 2 C. Slivered Almonds
PRE-HEAT WOK or Deep Skillet
SAUTE IN 1 T. Oil:
1 Onion, chopped
ADD (stirring constantly to heat through):
*1 Green Pepper, chunked
*1 Red Pepper, chunked
*1 Yellow Pepper, chunked
*1 Zucchini, slant-cut pieces
ADD:
*1 C. Water
*Chicken-Style Seasoning (No MSG)
*ADD 1 package of Steam-Fried Noodles (or cook brown rice instead)
COVER and Steam for 2-3 minutes
ADD the slivered Almonds to serve

(OPTIONAL: ADD 1 T. Oil to pan and 2 C. Sliced Mushrooms, as in picture)

~Recipe by Wyona Hertwig with Additions by Cynthia Zirkwitz

Sweet and Sour Vegetables with Tofu Recipe (Gluten-free, egg-free, dairy-free)

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CUT INTO MATCHSTICKS:
*1 Carrot
*1 Green Bell Pepper
PRE-HEAT WOK or DEEP SKILLET
SAUTE:
*1 tsp. Ginger, grated
*2 cloves Garlic, minced
*2 C. extra-firm Tofu, cubed
ADD:
*the carrot and pepper matchsticks
ADD:
*1 handful (or package) Snow Peas
*1 can Baby Corn, drained
*1 can Bamboo Shoots, drained
MAKE A SLURRY of:
*1 T. Corn Starch
*1 C.Water
*1/4 C. Lemon Juice
1 T. Soy Sauce
ADD to hot vegetables, stirring constantly
ADD 2 T. Honey

Spiced Spinach and Potatoes (egg-free, dairy-free)

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IN DEEP SKILLET saute in 3 T. Oil:
*1 Onion, diced
*2 cloves Garlic, minced
*1/2 tsp. Chili Powder
*2 tsp. Coriander, ground
*1 tsp. Cumin, ground
ADD:
*1 C. Vegetable Stock or 1 C. Water and Bouillon Cube
*4 C. Potatoes, diced
(may add diced turnips, carrot, precooked chick peas/ lentils, your choice of vegetables now)
COOK until potatoes are done
ADD:
*1 bag Baby Spinach or chopped Kale
FOR MORE COLOR ADD:
*1 c. Tomatoes, chopped
MIX in a cup of dry roasted Nuts or Pinenuts

Greek Bean Bake Recipe (Gluten-free, egg-free, dairy-free)

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SAUTE in 2 T. Olive Oil:
*3 cloves Garlic, minced
*1 Onion, chopped
*1 red or yellow Bell Pepper, chopped
*1 C. sliced Mushrooms
ADD:
*1 C. Vegetable Stock or Water and Bouillon Cube
*Juice of 1 Lemon
*2 T. Tomato Paste
*1 tsp. Oregano
*2 C. cooked Kidney Beans (or other beans)
*1/2 C. pitted Olives
*1 C. Zucchini, diced OR 1 C. Eggplant, sliced and diced
*Salt and Pepper to taste
BAKE in shallow dish at 375F about 15 minutes until heated through
TOP with fresh chopped Parsley
SERVE on rice, sweet potatoes, toasted buns or crusty bread

Our farmer son was able to grow healthy sweet potatoes right on his acerage on          BC's Sunshine Coast!  You probably can too!  See the article here that describes

         how to do that:  GROW YOUR OWN SWEET POTATOES

Spicy Peas and Spinach Recipe (Gluten-free, Egg-free, Dairy-free)

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SAUTE in 2 T. Oil:
*1 tsp. Ginger, grated
*2 cloves Garlic, minced
*1 tsp. ground Cumin
*1 tsp. ground Coriander
*1/2 tsp. Chili Powder
ADD:
*1 C. Vegetable Stock OR Bouillon Cubes and Water
ADD:
*4 c. Green Peas
*2 handsful of Spinach, chopped
*2 T. Lemon Juice
*Zest of 1 Lemon
SERVE as a side dish or over cooked brown rice

Mushroom-Walnut Burger Recipe (Egg-free, Dairy-free)

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IN FOOD PROCESSOR, COARSELY GRIND:
*1 C. raw Walnut Pieces
GRATE:
*5-6 Mushrooms of choice
*1 medium onion
*1 raw potato
MINCE:
*2 cloves GARLIC
COMBINE ALL ABOVE with:
*2 T. Soy Sauce
*1 T. Caflib (chicory coffee)
*4 C. fresh Bread Crumbs
LET STAND as the moisture in the grated Mushrooms will release into the bread crumbs in about 30 minutes
FORM into burgers
GRILL in Sunflower Seed or Grapeseed Oil for about 5 minutes per side
(Makes about a dozen bun-sized burgers)

Barley-Sunflower Seed Burger Recipe (Egg-free, Dairy-free)

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COOK 1 C. Potbarley in 2 C. Water
LET STAND in saucepan overnight
IN FOOD PROCESSOR, coarsely grind:
*1 C. raw Sunflower Seeds
*1 C. Pecans or Hazelnuts
PUT INTO LARGE BOWL WITH:
*4 C. wholewheat Dry Bread Crumbs
*1/2 Cooked Barley (above)
IN BLENDER or FOOD PROCESSOR, WHIZ:
*1 C. Water
*1/4 Onion
*other 1/2 of Cooked Barley
*2 T. Caflib (Chicory Coffee)
*1 T. Mrs. Dash Original
*1 T. Spike Seasoning
*1/2 tsp. Salt
MIX wet and dry ingredients together and LET STAND
FORM into larger burgers
BAKE on heavily-greased cookie sheet (or on silicone sheet) on upper rack at 400F about 15 minutes
(Freezes well)

Barley-Rice Pastry Recipe for Savory Pies (egg-free, dairy-free)

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MIX TOGETHER in BOWL:
*1/2 C. Barley Flour
*1/2 C. Brown Rice Flour
WHIZ TOGETHER:
*1/2 C. Oil
*1/4 C. Water
*1/2 tsp. Salt
STIR above into Flour Mixture, mixing lightly.
PAT into pie plate
PRICK with a fork.
BAKE at 400F for 10 minutes until golden brown
FILL with any savory quiche or pie filling.

Millet-Pumpkin Seed Patty Recipe (Gluten-free, Egg-free, Dairy-free)

IN MIXING BOWL:
*2 C. cooked Millet (or Quinoa)
*1 C. cooked Rice
*1/2 C. ground Pumpkin Seeds
*1/2 C. ground Nuts (Walnut, Hazelnut, Pecan)
*1/2 C. Onion, finely chopped
*1/2 tsp. Savory or Sage
*1 T. Oil
*1 tsp. Cajun Seasoning or pinch of Cayenne
*1 tsp. Mrs. Dash Original
MIX WELL, form patties, pan fry or bake on well-greased sheet at 400F for 10 minutes onone side and turn over for 5 minutes.

Winter Vegetable Pie Recipe (egg-free, dairy-free)

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SAUTE:
*2 T. Oil
*2 medium Onions, chopped
*2 Potatoes, diced
*2 Carrots, diced
*1 Parsnip, diced (or, as in picture, dice an additional carrot if you have no parsnips)
ADD:
*1/2 C. - 1 C.Water
*2 Tomatoes, diced
*1 C. Frozen Baby Peas
*2 Bay Leaves (discard after heated)
*1/2 tsp. Salt
*1/2 tsp. Savory
*1/2 tsp. Cumin
*1/4 tsp. Nutmeg
SIMMER until veggies are tender, then thicken with slurry of:
*1 T. Flour (or 1 T. Potato or other Starch if Gluten-Free)
*1/2 C. Water
POUR into BAKED Savory Pastry pie shell and hold in warm oven until serving time.

ALTERNATE: GLUTEN-FREE SAVOURY PIE CRUST
Ingredients

½ cup Coconut Oil or other solid, all vegetable non-dairy shortening2 to 4 T. ice water*1¼ cups All Purpose Gluten Free Flour Blend (and 1 tsp. Xanthan  Gum if there is none in the mix) plus more for rolling1 tsp. Celtic Sea Salt1 T.   Sugar
Method:
1. Put Coconut Oil (or other shortening) in Freezer for 30 min.
2. Put ice cubes into 1/2 C. Water
3. At end of half hour, pulse 5-6X dry ingredi…

Date Tart Recipe (egg-free, dairy-free)

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TART SHELLS:

MIX TOGETHER:
*3/4 C. Oil (optional: 1/2 C. melted Coconut Oil)
*2 T. Brown Sugar
*2 C. Flour
KNEAD until an oily ball.
PINCH off pieces and press into muffin tins to make a thin shell.
BAKE at 400F for 15 minutes.

GLUTEN FREE TART SHELLS:
Put together in Food Processor:
1 1/2 C. Gluten-Free Flour + 1/2 C. Coconut Shreds2 T. Coconut Palm Sugar1/4 C. melted Coconut OilPinch off (as above) and press into tins.  Bake as above.
FILLING:
*2 packed C. Dates, pitted, chopped
*1/4 C. Brown Sugar
*1 1/2 C. Water
*1/4 C. Lemon Juice
BOIL until dates are mushy.
SPOON into shells.

COOL and ICE with a CITRUS ICING:
*1 1/2 C. Icing Sugar
*1/2 C. Margerine
*1 tsp. Vanilla
*2 T. Lemon Zest
*about 1 T. Rice or Soy Milk to make a soft icing.
~Recipe by Wyona

Vegetable Burger Recipe (egg-free, dairy-free)

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GRATE together:
*1 Zucchini
*8 medium button mushrooms
*1 large Onion, chopped
*1 Carrot, chopped
*1 Potato, chopped
ADD:
*4 c. packed Whole Wheat Bread Crumbs
*1 T. Parsley
*1 tsp. Paprika
*1 tsp. granulated or minced Garlic
*1/2 tsp. Savory
*1/2 tsp. Oregano or Poultry Seasoning
*1 tsp. Salt
*1 T. Mrs. Dash Original or Cajun
MIX ALL THE ABOVE together and
LET STAND.
Mushrooms will release their moisture. If too wet to form burgers, ADD some cracker crumbs.
BAKE about 15 minutes at 450F or fry on griddle.

Fraser Canyon Bannock Recipe (egg-free, dairy--free)

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MIX TOGETHER the following dry ingredients:
3 C. Flour1 tsp. Salt1 T. Sugar2 T. Non-aluminum Baking PowderWHISK TOGETHER:
3 C. Cold Water1/2 C. OilCOMBINE the dry ingredients and the above wet ingredients, stirring briskly.
POUR into a medium-heat, large skillet.
COVER skillet.
(Cast iron skillet works best and can be put in the oven)
Cooks in about 30 minutes on the campfire and can be cooked on stove top as well.

SHAKE AND BAKE Breading Recipe (dairy-free, egg-free)

COMBINE:
*3 c. finely-crushed Crackers or Ground Dry Bread Crumbs
*1 T. Onion Powder
*1 T. Garlic Powder
*1 T. Paprika
*1/2 tsp. Sugar
*1 tsp. Pepper

OPTIONAL: Add 1/2 tsp. each of the following:
*Sage
*Savory
*Sweet Basil
*Celery
*Rosemary

Mi'gmaq Fiddleheads Recipe (egg-free, dairy-free, gluten-free)

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PICK Fiddleheads when in a tight spiral coil
RINSE thoroughly in cold water and prepare as you would broccoli florets or asparagus.
STEAM lightly and serve with Balsamic Vinegar or
HOLLANDAISE SAUCE:
BLEND together:
*1 C. Water
*1/2 C. raw Cashew pieces
*1 T. Cornstarch
*1 tsp. Chicken-Style Seasoning (No MSG)