Nut Loaf With Miso Tahini Gravy

Over the holidays, we make many vegetarian dishes when my daughter is home.  One of her favourite meals is a nut loaf. It is similar to a meatloaf, but in her opinion, the nut loaf tastes much better!

If you participate in the international movement called "Meatless Monday", this is a vegetarian meal that will please even the pickiest eater in your family!

Ingredients:

2 tablespoons olive oil

2 small onions, diced

2 stalks celery, diced

5 large button mushrooms, chopped or 1/3 cup chopped red pepper

2 tomatoes, chopped

2 tablespoons rice flour or arrowroot flour

1 cup water

1/4 teaspoon dried italian seasoning

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

2 cups cooked millet or quinoa

2 eggs, beaten (optional)

sea salt or Herbamare to taste

ground pepper to taste

Directions:

1. Preheat the oven to 350 degrees. Sauté the onions, celery, mushrooms or red pepper in the olive oil in a large pan until softened. Add the chopped tomato and sauté for another minute or so.  Stir in the rice or arrowroot flour, water and herbs and cook for another couple of minutes. Remove from heat.

2. In a food processor, grind the nuts roughly. Add about half of the onion mixture to the processor to puree with the nuts. Then add 1 cup of cooked millet or quinoa to the processor and puree again.

3. Add the nut mixture, rest of the millet or quinoa, eggs, and salt and pepper to the remainder of the onion mixture in the large pan. Stir to combine all of the ingredients. Scoop the mixture into two loaf pans and smooth the tops. Cover the top of each loaf pan tightly with foil. Bake for 50-55 minutes. Serve with mashed potatoes, vegetarian gravy and a salad.

Miso Tahini Gravy

2 tablespoons olive oil

1/2 onion, sliced thinly

4-5 mushrooms, chopped

2 tablespoons Bragg Liquid Soy, wheat-free tamari or coconut aminos

3 tablespoons rice flour or arrowroot starch

1/2 cup water

2 cups hot potato water (from cooking the mashed potatoes)

1 tablespoon light miso (gluten-free)

2 tablespoons tahini

1 tablespoon lemon juice

salt and pepper to taste

Heat the oil in a skillet or pan. Sauté the onion, mushrooms and tamari until the mushrooms are tender. Sprinkle the rice flour or arrowroot flour in and stir to combine. Quickly add the 1/2 cup water, 2 cups hot potato water, miso and tahini.  Stir continuously, bring to a low boil and cook until the gravy is clear and thick. Stir in the lemon juice, and salt and pepper.

Chocolate Filled Lemon Pillow Cookies

It has taken me a few years to get a perfect shortbread cookie.  Here it is with lemon and chocolate, and just in time for Christmas!

Ingredients

1 cup butter, softened

1 teaspoon vanilla extract

2/3 cup almond flour

1 1/2 cups brown rice flour

1/2 cup tapioca flour

1/2 cup icing sugar

zest of 1 lemon

1/2 teaspoon baking powder

approximately 20 "Enjoy Life "chocolate mega chunks

3 tablespoons icing sugar to dust the cookies

Directions

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

2. Combine almond flour, brown rice flour, tapioca flour, 1/2 cup icing sugar, lemon zest and baking powder in a large bowl. Using a wooden spoon, knead in butter and vanilla.

3. Form the dough into 3 cm balls, and poke a chocolate chunk into the middle of each ball. Then flatten slightly with the palm of your hand onto a lined cookie sheet. 

4. Bake each cookie sheet one at a time, in the middle of the oven for approximately 20 minutes. Let the cookies cool. Dust with icing sugar. Store layered between wax paper in an airtight container for up to 5 days, or freeze for up to 3 weeks.

Shipwreck Casserole with Feta Cheese

This casserole may not look spectacular, but it does taste delicious! This is an updated version of an old family favourite. I often make it in two casserole dishes and freeze one for reheating during a busy week. It is a warm and comforting meal for the colder days ahead.

1 1/2 lbs ground beef or ground turkey

1 cup shredded feta cheese

2 teaspoons fine salt or Herbamare

1/2 teaspoon pepper

1 teaspoon paprika

3-4 medium potatoes, peeled and thinly sliced

1 cup celery, thinly sliced

4 medium carrots, peeled and thinly sliced

1 small zucchini, sliced

1/4 cup finely chopped green pepper

2 medium onions, thinly sliced

1 410 mL jar of Antico Tomato and Basil Pasta Sauce (This brand is gluten-free, and is not in a BPA lined can like most tomato sauces.)

1 cup water

Brown ground beef or turkey in a frypan, and then mix the shredded feta cheese into the beef. Combine the salt, pepper and paprika in a small dish. Layer in a greased large casserole dish or two smaller casserole dishes, as follows, sprinkling seasonings over each layer: potatoes, celery, carrots, zucchini, ground beef and feta cheese, green pepper and onion on top. Combine the jar of tomato sauce with the water and pour over the top of the casserole. Cover and bake at 350 degrees for 1 1/2 to 2 hours (depending on the size of the casserole dish) or until very bubbly and potatoes are tender when pierced with a fork. Makes 6 servings.

Crustless Pumpkin Pie

This slow cooker version of crustless pumpkin pie is such a timesaver for people with busy schedules! It is based on a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes. This pumpkin custard should be served chilled. If you are making it for Thanksgiving, you will want to make it a day or two beforehand. Top each serving with dairy-free coconut whipped cream and chopped pecans.

Ingredients

3/4 cup coconut sugar

1/2 teaspoon salt

3 teaspoons pumpkin pie spice (See the recipe below to make your own.)

1/2 cup brown rice flour (*See note below)

1/2 teaspoon baking soda

3 large eggs, beaten

2 cups canned or homemade pure pumpkin puree

1 400 mL can of coconut milk

20 drops vanilla liquid stevia (Sweet Leaf brand)

2 tablespoons olive or grapeseed oil

1.  In a bowl, stir together coconut sugar, salt, pumpkin pie spice, rice flour and baking soda.

2.  In a small bowl, whisk together the eggs, pumpkin puree, coconut milk, stevia and oil.

3.  Add the liquid ingredients to the dry ingredients and whisk together thoroughly until the batter is smooth.

4.  Pour the batter into a greased, large slow cooker. Cover and vent the lid using a chopstick or wooden spoon, to allow excess moisture to escape. Cook on high for 3 to 4 hours.

5.  Custard is done when a toothpick inserted in the middle comes out mostly clean. Refrigerate the custard in the slow cooker insert or a bowl for 8 hours or overnight before serving. Top each serving with whipped cream or coconut whipped cream and chopped pecans.

*Paleo and Grain-Free Variation: I have substituted 1/4 cup coconut flour (sifted) for the 1/2 cup of brown rice flour.  I also increased the coconut sugar to 1 cup and omitted the stevia.  The pumpkin custard was just as delicious!

*Whipped Coconut Cream: Refrigerate a can of coconut milk for 6 to 8 hours (I like the Thai Kitchen brand). Add the solids to a hand blender container along with 2 tablespoons of maple syrup and 1/2 teaspoon vanilla (discard the coconut water or reserve it for a smoothie). Whip using a hand blender, stopping occasionally to scrape down the sides and blender with a small rubber spatula. It takes awhile to whip the cream and get it to fluff up the sides of the container and reach the soft peak stage. Serve.

Homemade Pumpkin Pie Spice

1/4 cup ground cinnamon (I used True Cinnamon from the Spice Sanctuary)

2 tablespoons ground ginger

1 teaspoon ground cloves

1 teaspoon ground allspice

1 teaspoon ground nutmeg

1/2 teaspoon ground cardamom

Add the spices to a jar using a funnel.  Put the lid on the jar and shake to combine. It is now ready to use in Pumpkin Lattes, Pumpkin Pie and all things pumpkin!

Chai Tea Smoothie

Having tried many of the gluten-free nutritional and protein shakes available in health food stores, I can generally say that they taste dreadful!  I prefer to make my own shakes and smoothies because they taste considerably better. A high-speed blender (like a Vitamix or Blendtec) also makes much better smoothies than a regular blender, and is well worth the few extra dollars.

Recently, I have started to add gelatin to my smoothies. Gelatin helps to provide the body with the amino acids that are necessary to build connective tissue (bone, tendons, ligaments, cartilage, skin, hair, and nails). Great Lakes Gelatin (Collagen Hydrolysate) contains 90% protein that is easily absorbed by the body. The Collagen Hydrolysate Gelatin is cold water soluble, which makes it perfect for protein drinks and smoothies.

Chai Tea Protein Smoothie

paleo, gluten-free, dairy-free, egg-free, refined sugar-free, can be caffeine-free, nut-free or vegan

1 cup steeped chai tea or decaf chai tea (I steep it in a glass measuring cup to get the exact amount. Use 1 to 2 tea bags depending how strong you would like it. I like Celestial Seasonings because it states that it is gluten-free.)

1 tablespoon coconut oil

1 cup almond milk or nut-free milk like hemp seed milk

1 tablespoon maple syrup

1 tablespoon nut or seed butter (almond butter or nut-free butters like pumpkin seed butter or sunflower seed butter.)

2 tablespoons gelatin (I use the green Great Lakes gelatin because it dissolves in cold water)

1 or 2 handfuls of ice cubes

1.  Steep the tea in boiling water in a glass measuring cup until it is fairly strong. Remove the tea bags.

2.  Add the coconut oil to the tea.

3.  Pour the tea into a high-speed blender.

4.  Add the almond or hemp seed milk, maple syrup and nut or seed butter. Puree.

5.  While the blender is running, add the gelatin (vegans or vegetarians - omit the gelatin).

6.  Stop the blender and add the ice cubes. Puree until smooth. 

*Makes 2-3 servings.

Curried Chickpea and Quinoa Cakes

I came up with this recipe while cooking a number of vegetarian dishes for my daughter this summer.  It is a simple lunch or dinner recipe that would work well any time of year.  These cakes could be served over a bed of salad during the summer, or over sautéed greens during the winter.  I topped them with homemade dairy-free tzatziki, but many homemade sauces or salad dressings would also work well.  The cakes/patties could also be served in a gluten-free bun as a vegetable burger with your choice of fixings!  Enjoy! 

1/2 cup uncooked quinoa (cooked in a generous cup of water according to the directions on the package.  I used the pre-washed quinoa from Costco)

2 tablespoons of coconut oil (plus some extra for frying.  I have also used a combination of coconut oil and red palm oil)

1 small onion, chopped

2 carrots, peeled and grated

1-2 teaspoons of curry powder (I used a gluten-free blend of curry by Daksha's Gourmet Spices)

1 can chickpeas/garbanzo beans (398 mL - I prefer the Eden brand)

2 generous tablespoons of pumpkin seed butter (I think tahini or sunflower seed butter would also work)

2 tablespoons lemon juice

1/2 cup oil-packed sun-dried tomatoes

1/4 cup fresh parsley or cilantro, chopped

salt and pepper to taste

1.  Cook the quinoa according to the directions on the package.

2.  Saute the onion and carrots in the oil in the frying pan until softened.  Add in the curry powder and sauté until fragrant.  Add in the cooked quinoa and stir until combined.  Remove from heat.

3.  Puree the chickpeas, pumpkin seed butter, lemon juice and sun-dried tomatoes in a food processor until smooth.  You will need to scrape down the sides often.  Add the quinoa mixture, parsley/cilantro and salt and pepper.  Puree again until well combined. 

4.  Using your hands, form the mixture into small patties/cakes.  Fry in coconut oil in a frying pan over medium/high heat until browned on both sides.  Serve warm.

The Slocan Valley and Mint Cucumber Slushies

A week ago we visited the beautiful Slocan Valley.  We were already in British Columbia, so we decided to take a side trip to the Slocan area.  We discovered that the Slocan Valley seems to be one of British Columbia's best kept secrets!  The highway and area were not nearly as busy as many of the other popular areas in B.C.  Part of the reason that the area may not be as busy, is that the Slocan Lake is colder for swimming and water activities.  However, the lake is perfect for kayaking, boating and fishing.  

We toured throughout the Nelson, Kaslo and New Denver area, but we spent most of our time in the quaint and quiet town of New Denver.  We enjoyed spending time at the lake, hiking, walking around the brightly painted main street and visiting the cafes.

The area around New Denver has a rich and interesting history including peoples such as the First Nations, Doukhobors and Japanese Canadians. We visited the Nikkei Internment Memorial Centre. The museum is dedicated to the Japanese Canadians who were relocated to internment camps during World War II.  There are shacks that contain personal artifacts from some of the displaced people as well as a Peace Arch that they built.  A Japanese garden designed by Roy Sumi surrounds the buildings on the site.  

We tented in Rosebery Provincial Park.  There was a bear nearby, so we had to be cautious and keep our food in our vehicle and our campsite very clean.  Campfire Stew is the evening meal I often made because it is easy to prepare with minimal ingredients.  It is cooked over the campfire and includes meat, potatoes and whatever vegetables are on hand!  Otherwise we ate in town so we could take a break from cooking and cleaning.

On our last day, we hiked along a steep gorge to Wilson Falls.  It was not for the faint of heart, but well worth the effort to see the falls!

One of our favourite cafes in New Denver was Sanderella.  They had gifts, coffee, smoothies, gluten-free pizzas and crepes, as well as a lovely patio to enjoy a view of the lake and mountains.  I really enjoyed the Mint Cucumber Slushies that they made there, so I have tried to recreate them at home.  I hope you enjoy these cool slushies in the summer heat!

Cucumber Mint Smoothie/Slushie

1 cup apple juice

1/2 english cucumber, peeled and cut into chunks

3/4 cup spinach leaves or other greens (I have also used kale) 

1 tablespoon chopped fresh mint

4-5 ice cubes (or more, if you would like it to be a slushie) 

Blend the above ingredients in a high speed blender (such as a VitaMix or Blendtec).  Pour into glasses and serve immediately.

*I often double this recipe and add more ice to make 3 slushies! :)