Black Bean & Sweet Potato Tacos

This colorful and healthy recipe is one of my favorites in the fall and winter months and is not only vegetarian, but gluten and dairy free as well.  It also tastes great as tostadas or as filling in a burrito if you can handle flour tortillas.

Serves 4

Ingredients:
2 medium/large sweet potatoes peeled and cut into small cubes
Approximately 2 tablespoon olive oil
1/4 cup diced yellow or sweet onion
Juice of 3-4 limes
2-2 1/2 cups of shredded red cabbage
1-1/2 cups of shredded spinach
1 can black beans, drained and rinsed
1 avocado, diced
1 package of corn tortillas
1 teaspoon ground cumin
Salt and red pepper flakes to taste
Chopped cilantro to taste

Preheat oven to 400 degrees.  Placed sweet potatoes on a cookie sheet and toss with a drizzle of olive oil, salt, juice from one lime or so, and chili flakes to taste.  Bake in oven until potatoes are cooked through and starting to brown (about 40 min) stirring up the mixture once or twice during baking.

While the potatoes are cooking place cabbage and onion, juice from 1-2 limes, and salt to taste, into a bowl.  Toss to combine and let sit.  To cook the beans, heat a small amount of olive oil in a medium saucepan, add onions and cook until translucent (about 3 min).  Add ground cumin and stir until fragrant.  Add beans and juice from remaining lime(s).  Heat thoroughly.

Heat tortillas in microwave or on stove top and serve with a layer of slaw, then beans, then potatoes.  Top with diced avocado, spinach, and cilantro.  Serve with salsa of choice.

White beans and kale in tomato sauce

This recipe came about when I had some leftover kale and tomato sauce in the refrigerator and needed to use them up.   This may be one of the easiest meals or snacks to make and is cheap, healthy and yummy to boot!  These ingredients may already be in your own kitchen.  The dish is great on its own (and gluten-free!), but could also be served over a pasta, other grain, or even toasted bread. 

Serves 2-4

Ingredients:

1 large bunch of kale coarsely chopped and stemmed  (I like lacinato for this recipe)

1 can or 1 3/4 cups of cannellini or great northern beans, cooked

Half a jar or 8 oz of favorite marinara or tomato sauce

Red pepper flakes

Grated parmesan cheese, optional

1-2 Tablespoons olive oil

Heat olive oil in large skillet, medium heat.  Add kale and stir frequently until it just begins to wilt.  Add beans and marinara and mix well.  Heat through and serve or save/freeze for later.  Sprinkle with red pepper flakes to taste and garnish with parmesan cheese if desired.    It is that easy! 

(Gluten-Free) Pasta with Brussels Sprouts and Mushrooms

This is one of my favorite fall/winter recipes adapted from a Martha Stewart recipe from a few years back.  Any recipe with Brussels sprouts is one for me and this one is super lemony and fresh.  You can always do this with a regular or whole wheat pasta, but with my wheat intolerance I make it with Bionaturae.  It is the only gluten-free pasta that I have found that looks, tastes, and has a similar texture to real pasta.  It holds up well and will even last for leftovers.   It isn't the cheapest gluten-free pasta, but it is worth the price to make this and other pasta dishes when I am craving it!

Serves 4

Ingredients:
1/2 Pound penne pasta (or 4 servings)
1/2 Pound cremini mushrooms, thinly sliced
2/3 Pound Brussels sprouts, trimmed and chopped or shredded
2 Garlic cloves minced
Zest from one lemon
Juice from one lemon
2 Tablespoons extra virgin olive oil
Coarse salt and ground pepper
Grated parmesan cheese (optional)

Cook pasta according to package instructions, reserving 1/4 to 1/2 cup pasta water.  Drain and return to pot.  Meanwhile, in a large skillet heat 1 tablespoon olive oil over medium-high heat.  Add mushrooms and season with salt.  Cook, stirring occasionally, until browned.  Add mushrooms to pasta.  Reduce skillet heat to medium and add remaining oil, Brussels sprouts, and garlic, season with salt and pepper to taste.  Cook stirring often until sprouts are soft (4-6 minutes).  Add sprouts mixture and lemon zest to pasta.  Stir in enough pasta water to create a thin sauce that coats the pasta.  Add lemon juice and serve.  Garnish with parmesan cheese if desired.

Portabella Mushroom Pizza

I love this recipe because it satisfies my pizza craving, is gluten-free (good gluten-free pizza is hard to come by!) and healthier than the real deal.  It is also very family friendly, everyone can build their own!

Serves 2-4

Ingredients:
4 Portabella mushrooms (serves 2 if very hungry, 4 for a lighter meal/snack
1-2 cups of pizza or marinara sauce of choice
Cheese of choice, shredded (I like a layer of mozzarella and grated Parmesan on top)
1/4 -1/3 cup each of any or all of the following toppings, diced or chopped:  bell pepper, sweet onion, spinach, basil, black olives, artichoke hearts, or any other topping you like on your pizza
Red pepper flakes (optional)


Preheat oven by setting the broiler on low.  Cover baking sheet with parchment paper.  Remove stems of portabellas and gently run with a wet cloth to clean.  Place mushrooms belly side up on the baking sheet and spoon in pizza sauce (I like a lot of sauce!).  Sprinkle cheese and then veggies on top.  Broil in the oven on the middle rack for about 10-12 minutes.  Watch closely as broiler temperature varies.  Serve immediately.

Mediterranean Quinoa Salad

Being gluten-free I eat a lot of quinoa, I mean A LOT!  One of my favorite creations was inspired by an orzo salad that my Aunt Susan always made.  I loved this salad and missed it once I became gluten-free so I created a version of my own with a few minor changes.  I make this at least once a month.  It can be served as a side dish or as a light main course.  If you are looking for something a little hardier as a main dish, adding some garbanzo beans may do the trick.  I usually eyeball the ingredients and used estimates below.  Feel free to dial up or down slightly on the measurements.  This time I am actually including my own picture too.

Serves 6

Ingredients:
1 1/2 cups cooked quinoa (I use golden for this recipe)
1 1/2 cups chopped raw spinach (if basil is in season I do half basil, half spinach)
1/2 cup diced raw red pepper OR roasted red pepper (again depending on season)
1/2 of a red onion diced
1/3 cup chopped sun-dried tomatoes
1/3 cup sliced kalamata olives
1/3 cup crumbled feta cheese (optional)
1/4 cup pine nuts
drizzle of olive oil
drizzle of balsamic vinegar
salt and pepper to taste

Combine all ingredients.  Toss to combine.  Tastes best served cold and even better served the following day!

Italian Sausage and Artichoke soup

I am posting a bit early this week because this is my first full week back to work and it is looking to be busy.  Inspired by a recipe from a recent Sunset Magazine, but with a few substitutions and modifications, I came up with this meal late last week.  It was very yummy and super easy to throw together on a weeknight.  It took me about 30 min total to make from start to finish.  To make this vegetarian, just omit the sausage and use vegetable broth instead of chicken.  I would have posted a picture, but I forgot to take one!

Serves 4-6

Ingredients:
1 tbsp Olive oil
3 Italian chicken sausages (I used Applegate Farms) pre-cooked, cut down the middle and then sliced (like half moons)
3 cans of reduced-sodium chicken broth (45 oz total)
1 bag frozen artichoke hearts, thawed and halved
1 bunch (about 1 lb) kale, stemmed and chopped
1 russet potato, medium sized, chopped
1 can cannellini beans, drained and rinsed well
1 tablespoon dried oregano
Parmesan cheese (optional)

Heat oil in a large pot over medium-high heat.  Add sausage and cook until browned, stirring often.  Add oregano and stir until fragrant.  Add broth, artichoke hearts, potatoes,1 cup water and bring to a boil.  Reduce heat to a simmer and add kale and cannellini beans.  Cook, covered, until wilted, about 3 minutes.  Ladle soup into bowls and serve with freshly grated cheese if desired.

Beans, beans, the magical snack

Have you ever opened a can of garbanzo beans (chick peas) and wondered what you will do with the entire can?  This recipe for roasted chickpeas is super easy, healthy, and tastes great.  It calls for the entire can though I often make less if I have already used up some of the beans for another recipe.  Depending on your mood (spicy or sweet) you can choose the spices to add.  I like to throw them in my bag or purse for a convenient gluten-free snack.  The only downside is that they only stay crispy for a day or so.  Fortunately they taste so good you will not have a problem with eating them up quickly!

Ingredients:

1 can garbanzo beans (chick peas)

For spicy version:
1-2 tablespoons olive oil
Optional spices:  Smoked Paprika, Cumin, Cayenne (either on their own or in combination)

For sweet version:
1-2 tablespoons honey
Cinnamon

Directions:
Preheat oven to 400 degrees (convection oven works well too).  Drain and rinse can of beans well and spread out on paper or cloth towel.  Dry them thoroughly.  Place on a baking sheet and drizzle the olive oil or honey over the beans using hands or spatula to toss and coat. Roast for 30-40 minutes or until beans are a deep golden brown and crunchy.  Be careful so that the beans do not burn.  Season with  spices and salt (optional) and serve.  Store in an airtight container for up to 2 days.

Berry good smoothie

With Thanksgiving and lots of heavy (but yummy!) food on the way, I thought I would share one of my "on the lighter side" recipes.  After experimenting with creating a good tasting (and healthy!) dairy free smoothie and getting some advice from expert smoothie makers (thanks Lauren!), this version was my landing point.  A lot of times I use what I have on hand and substitutions are often made.  For example, I might throw in chard or kale instead of spinach or chia seeds instead of flax.  You could also use a different dairy free beverage instead of almond.  I just happen to prefer almond to the others.  I like making these this time of year because I love berries.  Since the fresh ones are not local and very expensive, I buy them frozen which works better for smoothies anyway.

Serves 1

Ingredients:
1/2 medium banana
1 heaping scoop hemp protein powder (or protein powder of choice)
1 heaping tablespoon ground flax seed
1 1/2  cups frozen berries
1 cup fresh spinach or kale (or other greens)
1 cup unsweetened almond milk
1/2 teaspoon vanilla
1 tablespoon honey (optional)

Mix everything together in a blender until smooth.

Harvest Bread

Given that fall has finally arrived to the bay area, I thought it would be appropriate to post my all time favorite pumpkin bread recipe.  I can't seem to get enough pumpkin this time of year and will find a way to work it into many recipes.  This one is gluten-free, but not dairy free (contains eggs, butter).  I have tried it with chia and flax seed egg substitute earth balance instead of butter and both have worked well.

Harvest Bread

Ingredients:

1/2 cup (1 stick) butter or earth balance, softened

3/4 cup sugar

2 eggs or egg substitute

1 1/2 cup flour (I use 3/4 Pamela's multi-purpose gluten-free flour and 3/4 buckwheat)

1/4 cup ground flax seeds

1 tablespoon chia seeds (optional)

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cloves

1 cup canned pumpkin
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.   In one bowl cream together butter and sugar, add eggs one at a time and beat well. In a separate bowl mix together all dry ingredients well.  Add pumpkin and flour mixture alternatively to creamed butter mixture.  Fold in chocolate chips.  Pour into a greased 9 by 5 inch pan.  Bake for 55-75 minutes or until a toothpick inserted into the middle comes out clean.  

Enjoy!

Mostly for Charlotte....

I am starting this blog mostly for Charlotte so that she can enjoy mommy's favorite recipes for years to come.  Thanks to another friend who recently started great food blog for helping me to find such an important reason to finally pull the trigger!

I began a cooking and baking adventure a few years back when I was diagnosed with a wheat/gluten and dairy allergy (intolerance).  My dairy allergy is not as severe, but I still try to minimize my consumption, at least in my own cooking.  Over the years, my husband and I have also reduced our meat consumption at home (thanks to books like Fast Food Nation and The Omnivores Dilemma as well as documentaries such as Food Inc. and Forks Over Knives) so now most of the meals I cook are vegetarian, gluten-free, and with minimal dairy.  I find my inspiration from all over, including other blogs, the cooking and food network channels, magazines (Everyday Food and Sunset are the two I read consistently) and cookbooks.  I almost always make modifications whether it be to add something for nutritional purposes or to reduce (or eliminate) the gluten or dairy.

I hope that you enjoy my blog and are able to try out some of my favorite recipes and ideas yourself.  I hope that in return you will share your ideas and suggestions with me!

XOXO
Stephanie