Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs. 

White Bean Coffeecake

 From:  White Bean Coffeecake – Indigikitchen

For crumble topping

3 cups walnuts

1/4 cup maple sugar

2 Tbsp coconut oil

For cake

2 cups cooked white beans canned beans work well

1/3 cup maple syrup

1 1/2 tsp vanilla extract

1/4 cup sunflower oil or avocado oil

6 eggs

1/2 cup coconut flour

1/2 tsp salt

3/4 tsp baking soda

1 1/2 tsp baking powder

Preheat oven to 325° F

Combine walnuts, coconut oil, and maple sugar in blender and pulse until crumbly. Set aside.

In same blender, combine beans, maple syrup, vanilla, oil, and eggs. Blend until smooth.

Add coconut flour, salt, baking soda, and baking powder and blend again.

Grease 9x13 inch pan with sunflower oil. Pour in cake mixture. 

Distribute crumble topping evenly on top of batter and swirl gently through the batter with a fork.

Bake for 45 minutes or until toothpick inserted comes out clean. 

Perfect Oil Pastry

 From: Perfect Oil Pastry Recipe - Food.com

Yield:  2 crusts

ingredients

2 cups all-purpose flour

1 dash salt

1⁄2 cup vegetable oil (corn is the tastiest)

5 tablespoons cold tap water (EXACTLY 5!)

Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.

Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.

Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.

Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.

Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.

Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.

Periodically do the following:

peel off the top piece of wax paper, then lay it gently back on top of the crust.

using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.

Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.

Use the same technique to roll the top crust.

As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.

OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.

Bake according to your pie directions.

BON APPETIT!

Vegan Wellington

 From:  The Ultimate Vegan Wellington - Vegan Huggs

Yields:  6

1 sheet vegan puff pastry, thawed if frozen (about 10X13) (or I sometime use olive oil crust recipe.)

▢2 tablespoons ground flax meal + 5 tablespoons water

▢2 tablespoons grapeseed oil, or preferred cooking oil

▢½ medium onion, diced

▢2 small carrots, diced small

▢2 stalks celery, diced

▢4 cloves garlic, minced or crushed

▢1 teaspoon dried thyme

▢1 teaspoon ground sage

▢½ teaspoon dried rosemary

▢8 ounces mushrooms, minced or finely chopped

▢1.5 tablespoons tamari sauce, low sodium (sub soy sauce)

▢1 15 oz can chickpeas (garbanzo beans), drained well but NOT rinsed

▢¾ cup unsalted walnuts, ground into a course meal (measured whole)

▢½ cup panko breadcrumbs, more if needed

▢2 tablespoons tomato paste

▢1.5 tablespoons vegan Worcestershire sauce

▢½ teaspoon salt, more to taste

▢Fresh cracked pepper, to taste

▢1 tablespoon vegan butter, melted

Preheat oven to 400 °F (200 °C). Line a rimmed baking sheet with parchment paper and set aside. 

Combine the ground flax and water in a small bowl. Set aside for 10 min. It will thicken and gel up a bit. 

Heat oil in a large skillet over medium heat. Now add onion, celery, and carrots. Sauté until softened about 6-8 minutes.

Add garlic, thyme, sage, and rosemary. Sauté for 1 minute.

Add mushrooms and sauté until they soften and release their moisture about 5-7 minutes. You want the pan to be dry. Now add the tamari and cook for 1 minute. Remove from heat and set aside to cool for 10 minutes.

Add chickpeas to a large mixing bowl and mash with a potato masher. Don't over mash - just mash enough to break down whole chickpeas, but leave lots of texture. 

Now add the cooled mixture, breadcrumbs, walnut meal, flax mixture, Worcestershire, tomato paste, salt, and pepper. Combine well with a spatula and use your hands if needed. Taste and add more seasoning if preferred. (If the mixture seems too wet, you can add another ¼ cup of breadcrumbs or rolled oats - You should be able to form it with your hands easily) 

Using your hands, shape the mixture into a solid log that will fit in the middle of the pastry sheet (with a few inches of slack). Make sure log is packed well. 

Unroll puff pastry sheet and lay it over the baking sheet (or a flat surface if you need to roll it first). Place the loaf in the middle of the pastry sheet. Pick up one side and wrap it over the loaf and repeat on the other side. Gently press to seal together (don't force if it doesn't close, just thin & lengthen the loaf or remove some mixture and form again). *If pastry doesn't seal easily, just lightly brush a little non-dairy milk in that area and seal.

Now roll up the ends and press gently to seal. If you have a lot of extra length, you may want to trim the dough first before sealing. Otherwise, the ends of the loaf will be very doughy. Flip the loaf over so the sealed edges are facing the baking sheet. 

Brush the top and sides with melted vegan butter. Using a sharp knife, gently make diagonal slits across the whole top of loaf about 1-inch apart. Now repeat going the other direction to criss-cross slits (see process photos in post above). 

Place in the oven for 30-35 minutes until heated throughout and the pastry is golden brown. Let sit 10 minutes before gently cutting with a sharp knife. I felt it was easiest to cut into the slits that were made earlier. Serve with Gravy if desired. Enjoy! 

Vegetarian Breakfast Casserole

 From:  Vegetarian Breakfast Casserole {Perfect for a Crowd!} – WellPlated.com

Yields:  10

Ingredients

  

1x

2x

3x

2 medium sweet potatoes peeled and diced

8 ounces whole cremini baby bella mushrooms quartered (do not use sliced mushrooms or they may overcook when roasting)

1 small head broccoli cut into florets

1 red bell pepper diced

1 red or yellow onion cut into ½-inch dice

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra virgin olive oil

12 large eggs

½ cup milk

1 garlic clove minced

1 ½ teaspoons Italian seasoning or dried herbs of choice

4 ounces part-skim ricotta cheese

Chopped fresh basil thyme, or parsley (optional)

Instructions:

Position racks in the upper and lower thirds your oven and preheat the oven to 400 degrees F. Lightly coat 2 large baking sheets with nonstick spray. Lightly mist a 9×13-inch casserole dish with nonstick spray and set aside.

Place the vegetables in a large bowl and drizzle with the olive oil. Sprinkle with salt and pepper, then toss to coat. Divide the vegetables evenly between the two sheets and spread them into a single layer. Roast the vegetables until tender, about 20 minutes, tossing the vegetables on the pan so they cook evenly and switching the pans’ positions on the upper and lower racks once halfway through. Transfer half of the roasted vegetables to the prepared casserole dish and spread into an even layer. Reduce the oven temperature to 350 degrees F.

Meanwhile, in a large mixing bowl, beat the eggs together with the milk, garlic, and Italian seasoning until evenly blended. Gently pour it into the casserole dish. Scatter the remaining vegetables evenly over the top, then dollop the ricotta over the top in small spoonfuls (I like to add about 20 to 24 spoonfuls; you want to each slice to have a few dollops, but have them be large enough so that you can actually taste them).

Bake the casserole for 35 to 40 minutes, until the casserole is golden on top and the center no longer jiggles when you shake the pan. Remove from the oven and sprinkle with fresh herbs. Serve warm.

Instant Pot Veggie Stew

 From:  Instant Pot Veggie Stew - Brand New Vegan

Yield:  8

Ingredients

Scale

1x

2x

3x

½ med Onion ((minced))

1 stalk Celery ((minced))

1 med Carrot ((minced))

2 cloves Garlic ((minced))

¼ cup Vegetable Broth ((low sodium))

8 oz White Button Mushrooms

8 oz Portobello Mushrooms ((chopped))

1 tsp Italian Seasoning

1 tsp Rosemary

½ tsp Rubbed Sage

½ cup Red Wine

1 can Diced Tomatoes ((15oz))

1 can Tomato Sauce ((8oz))

3 cups Vegetable Broth ((Low Sodium))

2 med Carrots ((diced))

1 stalk Celery ((diced))

1 cup Green Beans (frozen or fresh) ((diced))

2 med Yukon Gold Potatoes ((diced))

1 Tbs Balsamic Vinegar

½ tsp Salt

½ tsp Kitchen Bouquet

¼ tsp Ground Pepper

¾ cup Pearl Onions

4 oz Frozen Peas

2 Tbs Corn Starch

Instructions

1.  Set your IP to SAUTE mode and select LESS

2.  Saute first 4 ingredients (onion, celery, carrot, and garlic) until soft and translucent

3.  Add Italian Seasoning, Rosemary, and Sage

4.  Add mushrooms and saute until all liquid has evaporated  

(It's ok if veggies slightly brown and stick a little)

5.  Deglaze pan with Red Wine, scraping up any bits on the bottom.

6.  Add Tomatoes, Tomato Sauce, and Vegetable Broth

7.  Add all remaining veggies except Pearl Onions and Peas

8.  Add seasonings

9.  Attach lid to Instant Pot, 

10.  Ensure Release Valve is set to SEALING, 

11.  Press MANUAL MODE and set timer to 15 minutes

12.  Once finished, cover steam release with towel and CAREFULLY release all pressure

13.  Remove lid and stir in pearl onions, peas, and cornstarch slurry

14.  Stir and serve

Mexican Chicken Casserole

 From:  Mexican Chicken Casserole – WellPlated.com

Serves:  6-8

1 cup uncooked quinoa

1 tablespoon extra-virgin olive oil

1 yellow onion chopped

1 green bell pepper chopped

1 red bell pepper chopped

1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)

1 tablespoon, plus 2 teaspoons chili powder

1 ½ teaspoons ground cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

1 teaspoon minced garlic about 2 cloves

1 can fire-roasted diced tomatoes (15 ounces) well drained

1 can black beans (15 ounces) , rinsed and drained

1 cup plain nonfat Greek yogurt

½ cup freshly grated sharp cheddar cheese divided

½ cup freshly grated mozzarella cheese divided

Fresh cilantro for serving

Instructions:

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Homemade Wheat Bread

 

• Based on this recipe:  https://amandascookin.com/italian-bread-recipe/#wprm-recipe-container-25936
• Makes: 1 Loaf
• 
  
• 1 packet active dry yeast
• 1/4 cup warm water 110F
• 1/4 teaspoon granulated sugar
• 1/2* cup hot water hot to the touch, not boiling (115-120F)
• 1.5 tablespoons granulated sugar
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1.5 cups wheat flour
• 1-1.5 cups all-purpose flour add more if needed to get to a pliable dough

*I've adjusted the amount of flour from 1 cup to 1/2 cup, but I have not tried this yet.  I am finding the dough to be too sticky and feel adjusting the water content may correct this.

Instructions

• Dissolve yeast, 1/4 cup warm water (110F), and 1/4 teaspoon granulated sugar in a small bowl.
• In a large bowl or stand mixer, combine 1 cups hot water (115-120F), 1.5 tablespoons granulated sugar, the salt, and the oil. Add 1.5 cups of wheat flour to the mixture in this large bowl/mixer and mix well. Stir in yeast mixture.
• Add 1-1.5 cups more white flour and mix until well blended. (At this point your dough will still be quite sticky). 
• Kneed dough for 5-10 minutes.  
• grease bowl.  Put dough into the bowl and flip over so both sides have oil on them.  Leave in a bowl, cover with a towel and let rise for 1 hour. 
• After the rise, if the dough is too sticky to handle, add more flour until its workable. For some people this can be up to a cup or more! Just don't dry out the dough. Add by quarter cupfuls until it's workable.
• Roll out dough on a floured surface into the length desired then roll up lengthwise like a jelly roll. If it's still too sticky, add more flour until it's workable but not dry.
• Put on a greased bread pan, sealed side down, and tuck the ends under. 
• Cover and let loaf rise for 30 more minutes.
• While loaf is rising, preheat oven to 400 degrees Fahrenheit.
• Bake for 25 – 30 minutes.  Mine usually is done by 25 minutes.

• 
  

Apple Crumble - Janice

by Samantha Seneviratne

Total Time

About 1 hour 10 minutes

INGREDIENTS

Yield:8 to 10 servings

• 12tablespoons unsalted butter, melted, plus more for buttering the pan
• 1½cups all-purpose flour
• 1½cup packed dark brown sugar, divided
• 1cup old-fashioned rolled oats
• 1cup pecans, chopped
• 1teaspoon kosher salt
• 3½pounds mixed apples, such as Granny Smith, Macintosh, and Pink Lady, peeled, cored, and cut into ½-inch wedges (about 8 medium apples)
• 1tablespoon ground cinnamon
• 2tablespoons fresh lemon juice

PREPARATION

1. Step 1

   Heat the oven to 350 degrees. Butter a 13-by-9-inch baking dish. In a medium bowl, combine the flour, 1 cup/200 grams of the brown sugar, oats, pecans and salt. Add the butter, and stir with a fork until the crumbs are evenly moistened.

2. Step 2

   Add the apples to the buttered baking dish and toss with the remaining ½ cup/100 grams brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. Transfer to the oven, and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50 to 60 minutes. Serve warm or at room temperature.

Shrimp and Wild Rice Casserole

 From:  Philly's Texas Shrimp bag

Serves:  6-8

Ingredients:
1 (8 oz) package of wild rice
1 pound shrimp (31/40 count) peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
3/4 cup mushrooms, thinly sliced
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 cups grated sharp cheese
Pepper to taste

Directions:

(Rice can be made 1 day in advance)

Preheat oven to 325

Cook rice according to package directions minus 1/4 cup water.  Set aside to cool.  Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute.  Drain immediately and set aside.

Melt butter in a medium saucepan and saute the pepper, onion, and mushrooms until soft, about 5 minutes.

In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables.  Add salt and pepper to taste.  Mix well.  Spray an 11 x 7 glass casserole dish with vegetable spray.  Place the mixture in the pan and top with remaining 1/2 cup cheese.  Bake for 30 minutes, until bubbly.