Vegan Creamed Leafy Greens GF DF

Ingredients:

Rapini, one bundle, thoroughly washed. Chopped into bite size nibs. Leaves and florets can be cut into ribbons and bite size nibs also. Rapini is a source of vitamins A, C, K, potassium, calcium and iron.

1/2 cup red onion, minced
1/2 cup Soy creamer
2 tbsp vegan margarine
1 tsp sea salt
1-1/2 tbsp corn starch
2-1/2 tbsp water

In a large skillet on medium high heat melt margarine. Sautee onion and rapini till slightly wilted. Add creamer and salt. Keep stirring and turn heat down to medium heat. When the rapini is close to done, good clue is when it is a vibrant emerald green.

Mix cornstarch and water. Pour over vegetables and stir frequently as the sauce thickens. If you like garlic, I can suggest you grate a fresh clove in the sauce now. Mix well and serve warm.

This recipe can be replaced with spinach, kale or any leafy greens. Let me know how you liked the recipe or not in the comment box below.

Enjoy

Spicy Enoki & Spinach Stirfry

Ingredients:

1 enoki mushroom bunch (cleaned, trimmed and separated)
1 spinach bunch (cleaned with stems on)
1 tbsp chinese chilli oil (with peppers, not the oil only version)
2 tbsp gluten free tamari sauce
2 tbsp coconut oil
1 tbsp minced ginger
1 tbsp minced garlic

In a large skillet, on medium high heat. Place oil, ginger and garlic. Sautée till fragrant and slightly golden.

Add spinach and tamari, stir around every minute so the bottom leaves don't over cook. Once the spinach has cooked down to half the size. Add mushrooms and cook for 2-5 minutes or until the stalks soften. Caution don't overcook these mushrooms as they get really chewy.

Plate with chilli oil drizzled over top. Serve with steamed brown rice or quinoa. This is a quick and delicious dish, who said vegan & gluten free cooking couldn't be easy?

Enjoy!

Creamy Spinach & Ham Soup DF GF

Ingredients:

6 Frozen chopped spinach pellets or 1/2 pack of the block form spinach
2 bouillon cubes or 2 tbsp bouillon powder
1/4 onion diced
1/2 cup of ham diced
4 - 6 cups water depending how thick you want your soup
Salt and pepper to taste

Thickening agent: mix well together
1 cup corn flour
3/4 cup water
1/2 tsp salt
2 tbsps butter

In a large pot sautée the thickening agent until it forms a dough like consistency and is slightly transparent. Keep stirring as this mixture loves to stick to the bottom of the pot. Approximately 5-10 minutes on medium high heat.

Add the onions and ham into the thickening agent mixture. Break up the dough as much as you can. Add 4 cups of water and mash up the the dough bits as it boils. They should slowly melt away. I like to keep some of the dough in the soup for texture and dumplings. Add bouillon and spinach. Keep stirring as the soup thickens. Add remainder of water if the soup becomes too thick. Stir and simmer for 20-30 minutes.

Season with salt and pepper to taste. This is the dairy free version. But if you like dairy, I would recommend making some cheese crisps to add on top when serving.

Hope you enjoy my recipe and until next time. Happy cooking and bon appetit.

Avocado Smoothie

I first got hooked on these shakes a couple years ago. They were always my before hot yoga meal. I later found them to be a quick and easy meal replacement when I'm on the go. They are also very easy to make.

Here's what you need:

1 small ripe avocado or 1/2 large ripe avocado, pitted and skinned
1 to 1-1/2 cups of milk, soy, rice or coconut milk
2 tbsps of honey or agave nectar or use 1/2 a ripe banana

Blend all ingredients together in a blender. Add more milk if you prefer it runnier. Blend till smooth and serve immediately.

Cheers

Thai Chicken & Pineapple Salad

Quick recipe for a hot summer night. Enough for two people.

Ingredients

2 cups diced leftover roasted or bbq chicken
1 cup fresh diced pineapple
2 tbsps chopped cilantro (may substitute with basil)
2 tbsps chopped fresh mint
1 Thai red chili pepper (seeded, minced)
1 tbsp apricot jelly
1/4 cup ginger sesame dressing

In a large bowl, mix chicken, pineapple, cilantro & fresh mint.

In a small bowl whisk apricot jelly, chili & dressing together.

Drizzle mixture over chicken mixture.

Toss well and serve. Great for lettuce wraps or salad roll filling.

Enjoy :)

Perogies

After years of not being able to eat perogies. I've finally broke down and made a successful batch of perogies. For being gluten free it is still a very delicate dough like all gluten free doughs.

2 cups corn flour
1/4 cup tapioca starch
2 tbsps guar gum
1 pinch of salt
1 cup warm water
2-3 tbsps vegetable oil
Cornstarch or extra tapioca starch for dusting and kneading

Mix all the above ingredients together well. You will have a sticky dough. Use cornstarch or tapioca starch to dust a clean flat surface.  Knead dough and roll out to 1/8" thickness. Flipping the dough and dusting with more starch to prevent sticking. Use a circle cookie cutter to cut out rounds of dough.

Fill with your favourite fillings. Fold in half into semi-circles and press the edges to seal.

Boil perogies in a pot of boiling water till they float freely. Remove from the water and set aside.

In a skillet melt 2 tbsps of butter. Brown some sausage, bacon or kielbasa and sautee some diced onions and peppers. Add perogies and brown the sides. Be careful as the edges may break off, so be gentle. Remember the dough is delicate even when it's cooked. Pan fry till a little bit golden brown.

Serve with sour cream and diced green onion.

Bon apetite!

Vivian

Cinnamon Almond Granola

Ingredients:
2 cups rolled oats (gluten & wheat free)
3/4 cup sliced almonds
3 tbsps cinnamon
3 tbsps coconut oil
3 tbsps honey, agave or brown sugar

Mix all ingredients except almonds thoroughly and bake at 300°F till crunchy and slightly browned. Toss in sliced almonds. Cool and store in air tight container for up to 2 weeks.

Sprinkle on cereal, ice cream, yogurt or fruits for a healthy topping.