‘gluten-free’ Category

  1. garlicky ginger tofu triangles

    May 6, 2018 by Angie

    I want to eat this everyday.

    Pretty simple, very delicious. Robbie was impressed. The recipe is from Vegan Street Recipes. I will make it again and again. I served it with these fantastic dumplings you can get in the produce section of Publix now. They’re these Nasoya organic tofu vegetable dumplings. I love them!

    Yield: tofu for 2

    Ingredients

    12 oz extra firm tofu, pressed
    1 tbsp minced garlic
    2 tbsp soy sauce
    Juice of 1 small lemon
    2 tbsp brown sugar
    1 ½ tsp grated fresh ginger
    ¼ cup water
    Green onion
    Sesame oil

    Instructions

    1. Press the tofu.
    2. Make the marinade by combining the minced garlic, soy sauce, lemon juice, brown sugar, grated ginger, and water in a Tupperware or glass pan.
    3. Cut the pressed tofu into thin triangles and arrange it in the marinade. Store that in the fridge, covered, for at least two hours.
    4. Heat a grill pan and add in a bit of sesame oil.
    5. Layer the tofu in the pan. Cook until the bottom side is browned the flip and repeat.
    6. While the tofu is cooking, slice up the green onion.
    7. Once both sides are browned, pour in the rest of the marinade and cook for about a minute. Flip and cook the other side.
    8. Serve the tofu and top the triangles with sliced green onion.

  2. curried vegetable and chickpea stew

    January 20, 2018 by Angie

    I’m an Instant Pot convert! This was a slow cooker recipe and I was scared to convert it for the pressure cooker. I looked around online about general guidelines for converting slow cooker recipes to Instant Pot recipes and went for it. It worked out perfectly.

    Adapted from The Kitchn who adapted it from Cooking Light.

    Yields at least 4 servings.

    Ingredients

    About a tsp of olive oil
    Yellow onion, diced
    Salt
    2 red potatoes, diced
    1 tbsp curry powder
    1 tbsp brown sugar
    1 tbsp grated fresh ginger
    1 tbsp minced garlic
    a pinch of cayenne pepper
    2 cups vegetable broth, divided
    2 15 oz cans of chickpeas, drained and rinsed
    1 medium head cauliflower, cut into bite-sized florets
    1 28-oz can diced tomatoes with their juices
    Black pepper
    Fresh arugula
    1 cup coconut milk

    Directions

    1. In a large pan, heat about a teaspoon of olive oil. Add the diced onion and some salt. Once the onion is pretty cooked, add in the diced potatoes and a little more salt. Cook for about five minutes so that the potatoes start to brown and become a little crispy on the outside.
    2. Add the curry powder, brown sugar, grated ginger, garlic, and cayenne pepper to the onion and potato mixture. Stir and cook for about a minute then add about a 1/4 cup of vegetable broth to the pan and use that liquid to get all the spices off of the pan and into the onion and potato mixture. Transfer everything to the Instant Pot. You can do this whole part inside the Instant Pot using the saute function but I haven’t tried that yet so I sauted the old fashioned way in a big pan on the stove.
    3. Add the rest of the ingredients except the arugula and coconut milk to the Instant Pot. Fasten the lid. Pressure cook for 25 minutes with the vent in the sealed position. Allow for “natural release” – I still giggle every time I read that. I don’t think it would matter much if “quick release” is used for this recipe, but I haven’t tried that.
    4. When the float valve is down and it’s safe to open the Instant Pot, stir everything around a bit. I left the Instant Pot on warming. Stir in the coconut milk. Add the arugula. I would estimate I used about 10 ounces of arugula. Add salt and pepper to taste.
    5. Ladle the stew into bowls. It’s hearty so I don’t think rice is necessary. We ate some toast with it.

  3. Instant Pot black bean soup

    December 30, 2017 by Angie

    Robbie got me an Instant Pot for Christmas! So far I’ve made rice using the rice cooker function and this black bean soup. I’m stoked to make a million more things.

    I mostly followed this recipe from A Pinch of Healthy for my first real foray into Instant Pot cooking. I am really impressed that I didn’t have to soak the black beans. The black beans went from dried beans in a bag to soup in an hour and twenty minutes.

    I added minced garlic, garlic powder, and white wine. I ran out of chili powder so I ended up with a little less than a tablespoon instead of two tablespoons. I also took about half of the solid stuff out with a big ladle when it was finished cooking and pureed the rest of the soup inside the Instant Pot with my immersion blender. Then I added the rest of the solid stuff back in, stirred, and added white wine, salt, pepper, and garlic powder to taste. The avocado I bought wasn’t ripe so we added a little shredded Mexican cheese on top of each serving and ate the soup with toast.


  4. spaghetti squash black bean mexican bowl

    March 12, 2016 by Angie

    I made this Mexican-style dish from Kalyn’s Kitchen recently. It’s a hot black bean mixture with avocado salsa served over roasted spaghetti squash strands. Robbie and I both loved it. We ate it all.

    avocadoy beany goodness

    My spaghetti squash wasn’t very large so the ratio of black beans/salsa to spaghetti squash is a little off. The deliciousness was unaffected.

    spaghetti squash underneath

    There it is! Spaghetti squash peeking out from underneath all the beans and veggies.

    I followed her recipe pretty closely. The changes I made were I only halved the spaghetti squash instead of quartering it. It wasn’t big enough to require quartering and I really struggle to cut through them. I don’t have Vege-Sal so I used salt, as suggested. I skipped the green chiles and the green tabasco sauce. I don’t keep those things on hand and we don’t really like them anyway. The dish is very flavorful. I didn’t miss the things I omitted. Kalyn’s Kitchen did it again with a great, healthy recipe!

    bowl!
    Mmm, limey avocado.


  5. stuffed zucchini

    March 6, 2016 by Angie

    I’m always looking for new sides. Somehow (maybe MyFitnessPal emails?), I came across this post for Summer Veggie Stuffed Zucchini from the Mountain Mama Cooks blog. I can rarely leave a recipe alone so I changed it up a little.

    eat zucchini filled with zucchini!

    Ingredients

    olive oil spray
    2 zucchini per serving, depending on the size of the zucchini. I used 6 small zucchini. Larger zucchini will work out better.
    1 small red bell pepper, diced
    1 bunch of green onion, diced
    tablespoon of minced garlic
    about 1 cup of cherry tomatoes, quartered
    1/2 cup to 1 cup fresh spinach, stems removed
    1/2 cup shredded parmesan cheese
    1/2 cup breadcrumbs
    salt and pepper, to taste

    stuffed zucchini in a row

    Instructions

    1. Preheat the oven to 400 degrees. Line a cookie sheet with aluminum foil and spray it with olive oil.

    2. Wash the zucchini and trim off the ends. Slice all the zucchini in half lengthwise. Use a spoon to gently scoop out the insides of the zucchini halves. Save the insides in a bowl.

    3. Arrange the zucchini “boats” on the prepared cookie sheet.

    4. Prepare the red bell pepper, green onion, cherry tomatoes, and spinach. Cut up the zucchini pulp.

    5. Spray a pan with olive oil and cook the bell pepper, white parts of the green onion, and the zucchini insides with a tablespoon of minced garlic over medium heat for about ten minutes.

    6. Add the rest of the green onion, quartered cherry tomatoes, and spinach. Cook until the spinach is wilted and everything is heated through.

    7. Pour the vegetable mixture into a bowl. Add in the shredded parmesan and breadcrumbs and stir. Start filling the zucchini “boats” with the vegetable/cheese/breadcrumbs mixture. Sprinkle more breadcrumbs and parmesan on top of each stuffed zucchini if desired.

    8. Bake the stuffed zucchini for about 25 minutes.

    stuffed zucchini with baked tofu


  6. spaghetti squash “lasagna”

    February 12, 2016 by Angie

    I’m really into spaghetti squash lately. I found this recipe from UpRoot Kitchen and made it with a couple of changes. Robbie even liked it. I want to eat delicious cheesy, saucy, spaghetti squash everyday so this recipe is a major winner in my book.

    a "slice" of spaghetti squash lasagna

    Look at that – mmmmmmm.

    My Changes:

    I omitted the egg, grape tomatoes, and crushed red pepper. Recipes with ricotta love to tell you to throw an egg in there. I just don’t and there are no consequences, as far as I can tell. The grape tomatoes and crushed red pepper were less “omitted” and more “forgotten in hunger”. I used a block of part skim Mozzarella instead of the shredded variety. I like that I can cut or peel off small pieces which melt beautifully.


    the whole lasagna

     Melty Mozzarella pieces

    side view

    Here’s a view from the side right out of the oven!


  7. veggie and egg white breakfast “muffins”

    July 7, 2015 by Angie

    I have been on the hunt for a new high-protein, low-carb, breakfast food. I got the idea for these egg white muffins from my co-worker and used this recipe from I Don’t Go to the Gym as a guide. I found certified humane egg whites online from Eggology. It makes me feel a lot better about eating eggs. Nutritionally, the Eggology egg whites really can’t be beat.

    veggie and egg white muffins

    Disclaimer: A silicone muffin pan is required. I killed a metal muffin pan the first time.

    Ingredients

    olive oil
    2 green onions, sliced
    2-3 yellow squash and/or zucchini, finely chopped
    a big handful fresh spinach
    about a tablespoon of minced garlic
    2.5 cups of Eggology egg whites
    a handful of reduced fat shredded Mexican cheese, optional (I forgot to add cheese to the muffins shown and they are just as tasty without it.)
    add dried oregano, turmeric, garlic powder, nutritional yeast, salt, and pepper to taste

    Steps

    1. Preheat the oven to 350 degrees. Lightly grease the silicone muffin pan with olive oil. Place the muffin pan on a cookie sheet.

    2. Wash and finely chop the veggies of your choosing.

    3. Pour a little olive oil in a pan and add the squash and garlic. Cook for a few minutes. Repeat adding the green onion and then the spinach last.

    4. Transfer the sautéed veggies to a bowl. Pour the egg whites into the bowl. Add a handful of the shredded Mexican cheese and salt and pepper to your liking.

    5. Pour the egg white and veggie mixture into the greased silicone pan. Bake for 20-25 minutes.

    6. Pop the adorable muffins out of the pan and gobble them up! Or save them to microwave for breakfast throughout the work week. I have been baking them on Sunday and eating four each morning on Monday, Tuesday, and Wednesday. I could stretch it to Thursday, but I start to get freaked out about leftovers by then.

    a happy breakfast

    They are perfect with a Robbie-made soy latte <3


  8. butternut squash soup

    October 26, 2014 by Angie

    I saw a butternut squash in its pre-soup form for the first time this week. I asked Robbie to identify one and bring it home from the grocery store. He did a good job, picking out a nice, big one even though neither of us were sure what they look like.

    butternut squash

    On Friday, I turned it into soup. Preparing a butternut squash is not the most straight-forward thing, the first time. This site helped me. You’re going to need a serious knife and some elbow grease. Aside from that, this recipe is very easy and we both liked that it requires minimal cleanup. The soup was delicious, if I do say so myself.

    time to eat soup!

    Adapted from College Vegetarian Cooking by Megan and Jill Carle.

    Yields 4 meal-size servings or six side/appetizer servings.

    Ingredients

    1 stalk of celery
    1 medium yellow onion
    1-2 carrots
    2 large russet potatoes
    1 large butternut squash (2.5-3 lbs)
    1 quart of vegetable broth
    salt and pepper to taste

    Instructions

    1. Wash and peel (if applicable), the celery, yellow onion, carrot(s), and potatoes. Chop into smallish pieces and put them in a large stockpot to clear your cutting board for the next step.

    2. Wash and peel the butternut squash. I peeled later but it was pretty dangerous so if you can do it now, do it now. Cut the squash across the neck, then in halves. Scoop out the seeds and stringy stuff. Chop off and discard the ends. Chop the rest into smallish pieces and add them to the stock pot.

    3. Pour the vegetable broth into the stockpot and turn it on to get the broth boiling. Turn the heat down to medium-low (3 or 4) and cook for thirty minutes, stirring every once in a while.

    4. When the vegetables are tender and verging on mushy, turn off the heat. Use an immersion blender to puree the vegetables. Add salt and pepper to taste.

    5. Eat your delicious soup with some buttery toast.

    butternut squash soup


  9. indoors grilled corn on the cob

    July 18, 2014 by Angie

    I made some corn on the cob tonight that would blow your mind! I have been craving delicious, spicy, salty, buttery corn on the cob since Fourth of July 2013 when my friend’s dad made the best corn on the cob I have ever eaten. I don’t totally know how he did that but I took some guesses and made the second best corn on the cob I have ever eaten.

    grilled corn and blackened tofu

    Here it is with some blackened tofu. Happy day!

    Ingredients/Directions

    Obtain as many ears of corn as you have hungry people. Pull the husks down to clean the corn and remove the silks. Pull the husks back up and soak the ears of corn in a big bowl or pot of water for 10-20 minutes. Spray a grill pan with oil and heat on medium heat. Kinda flick the ears of corn around to get the water out of them then put them on the grill. Grill them for about 20-25 minutes. Turn them sometimes so every side gets some nice grill marks. When they’re cooked, hold onto the end of each one with a towel and remove the husk. Rub some Smart Balance margarine on the kernels then sprinkle salt, pepper, cumin, chili powder, cayenne powder, and paprika on top, to your liking. Be so happy.

    grilling the corn

    Corn on the grill. You don’t need to be a BBQ pro to enjoy grilled corn!


  10. Mexican-style quinoa with black beans and avocado

    May 19, 2014 by Angie

    This was my first time making quinoa and I’m pretty sure it was my first time even eating it. It’s gotten really popular in the last decade or so and I can finally find it at my normal grocery store. I wanted to make something with it to try it out and thought it would be nice in a Mexican sort of dish instead of rice. I Googled a bit and found a few Mexican-style quinoa recipes. I used a recipe on the blog Damn Delicious as a guide. The ability to cook everything in one pot together really sealed the deal for me. Robbie and I both loved this. I will definitely be making it again, possibly this weekend.

    Mexican-style quinoa with black beans and avocado

    Adapted from One Pan Mexican Quinoa from Damn Delicious

    Ingredients

    olive oil
    half of a red onion, diced
    1-2 tsp minced garlic
    1 cup quinoa, rinsed
    1 cup vegetable broth
    1 15 oz. can of black beans, drained (I stand by by El Ebro as the best canned black beans on the planet.)
    1 14.5 oz can of fire roasted tomatoes, semi-drained, keep most of the juice (I prefer Muir Glen Organic Diced Fire Roasted Tomatoes.)
    1 tsp chili powder
    1/2 tsp cumin
    1/4 tsp garlic powder
    pinch of cayenne powder
    salt and pepper
    juice of half a lime
    1 avocado, diced

    Directions

    1. Heat olive oil in a large skillet (with a lid) on medium heat.

    2. Add diced red onion and minced garlic to the skillet. Cook for about three minutes stirring occasionally.

    3. Add the quinoa, vegetable broth, black beans, fire roasted tomatoes (with juice), and the spices to the skillet. Stir then put the lid on. Raise the heat to a boil then lower to simmer for 20-25 or until the quinoa is cooked and most of the liquid is gone.

    everything cooking in one pot

    This is what it looks like early on in the cooking process.

    4. Towards the end of the cooking time, wash and cut the lime and avocado in half. Dice both halves of the avocado.

    5. Stir in the juice of half a lime. Stir in the diced avocado. Serve immediately.

    Mexican-style quinoa

    I feel the photos don’t do it justice and for that I apologize. It’s extra tasty good, I promise!