Two Easy Dinners that the Girls ENJOYED!

Broiled Tomato and Pasta dinner

Rice noodles (I bought the pad thai noodles) and fresh basil
Sliced tomato with GF bread crumbs, Daiya vegan cheese - broil the tomato for 3-5 minutes

 

Lentils and Sweet Potato Fries

Stewed tomatoes (no salt or fat added), Lentils from Trader Joes, and Rice - put all together in a big pot and cook for about 10 minutes.  Slice an almost cooked sweet potato put on a cookie sheet and broil for 2+ minutes.  Add a little salt to the potatoes.  Salad - spinach, cucumbers, tomatoes, toasted pumpkin seeds.   All spices were added after I served the girls, they do not like spicy things, but Chad and I do!

Oatmeal bars

Enjoy hot out of the oven or cold:
2 cups gluten free oatmeal
1/2 cup soy, almond, rice or hemp milk milk
1 cup applesauce
3/4 cup chopped dried fruit. I used dates, cherries, raisins and apricots
2 tbs unsweetened cocoa powder
Mix well. Press into 8x8 brownie pan (lightly oiled)
Baked 350 degrees for 35-40 minutes
A great snack, dessert or breakfast - Note - The girls did not like these, I have enjoyed them, as they are an easy snack to carry around when I am in a hurry, better for you than your typical bar!

Lunch - spicy sweet potato fries!

Bake a sweet potato until almost done, then slice and lay on cookie sheet. Sprinkle your favorite spices. I used cinnamon and cayenne pepper. Then broil for a few minutes. Serve with a big salad These fries will wake up your taste buds!

I started cooking again:

Chickpea Burgers
I had a few weeks of uninspired cooking, but I finally started again.  I found this great chickpea burger recipe from fatfreevegan.com.  I am happy to report, Chad ate two of them!  I loved them, and one out of two girls liked them as well.  We used vegan sour cream on top.  I served them with a big salad.

http://blog.fatfreevegan.com/2011/10/colleens-chickpea-burgers-with-tahini-sauce.html

I modified the recipe:

• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced  (I only used 1 clove of garlic)
• 1/4 cup chopped fresh parsley (I didnt have any parsley, so I threw a big handful of spinach in the food processer with all the other ingredients)
• 2 tablespoons tahini
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs (I used about 1/2 - 3/4 cup of gluten free bread crumbs found at Whole Foods)

Directions:

Instructions

1. Heat the oven to 400 degrees. (I baked them for a few minutes and then put them in a hot skillet to finish)
2. Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
3. To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stove top.
5. While the burgers are cooking, make the tahini sauce, below.  (See the website link) I did not make the sauce

Pimento Cheese??
My girls love pimento cheese, especially from Graces Goodness gracesgoodness.com 
But I have a hard time serving it to them, because of all the dairy, salt, fat etc that goes into it.  I was thrilled when the recipe below hit twitter.  See post from the Atlanta Vegan Drinks group.

http://atlvegandrinks.com/2011/09/22/vegan-pimento-cheese-recipe/


I did however, modify:
I used:

• one cup of the Daiya shredded cheddar
• one cup of the Daiya shredded mozzarella
• I soaked about 3 TBS of raw cashews for about an hour then drained them
• 1/4 of a block of firm tofu, squeezed dried
• 1/4 cup Veganaise
• 1/4 cup vegan sour cream
• 1 diced roasted red pepper
• Cayenne pepper (to your taste)

The recipe doesn't recommend this, but I just put all the ingredients in the food processor for a few minutes and done!  The girls and I love it!  I was out of town over the weekend, and noticed they did eat it while I was gone.  A true testament that they liked it!   The girls have had pimento cheese sandwiches for their school lunch.  It also makes a great veggie dip.

No. 246 - Decatur

I learned from Jennifer Harris at http://www.examiner.com/glutenfree-food-in-atlanta/jennifer-harris that No. 246, an Italian restaurant in Decatur, (http://www.no246.com/), was featuring homemade gluten free pasta for the month of September, in honor of Celiac Awareness month.   I tried to get there all month, and finally was able to go on September 30th!  Chad and I along with another couple ventured into this amazing restaurant.

Several "foodie" friends of mine had given their stamp of approval so I could not wait to try it.  How could one go wrong at a restaurant that was the creation of a Drew Belline, former Floataway Cafe and JCT Kitchen owner, Ford Fry?  The space was comfortable, modern, yet slightly rustic in an all white and black decor.  I felt very "hip" walking in.

On to the food - At first glance, the menu really did not have much for me to choose from.  I humbly asked the waitress if they could fix me anything vegan and gluten free?  She said absolutely, with a cheerful smile.  Really?  That easy?  YES!

The salad

The pasta

Out comes this enormous salad with grilled veggies on top.  Beautiful, absolutely delicious and so satisfying.  I was not sure they could top this salad.  I was wrong.  The homemade gluten free pasta was out of this world good.  I have yet to find anything close.  It included more veggies, incredible spices, herbs, the taste was to die for.  I wish I had the palate to describe to you all the different taste that I encountered, but I am not - I can just say, it was really, really good!  The trance I was in while eating precluded me from even realizing what everyone else ordered.  But, I do know everyone joined the clean plate club and they all commented that they enjoyed their meal.  So - try out 246 in Decatur - they can prepare one of the best vegan / gluten free meals I have had in Atlanta, or enjoy what is on their menu - I was told it was outstanding!  BTW - they are keeping the gluten free pasta after September.

Black Bean Chilli for the Vegan and the Meateater

The most recent McDougall newsletter hit my inbox a week ago when the temperature dropped in Atlanta.  Perfect timing to try out a new chilli -

Another Mary McDougall recipe from her and John's September newsletter:
http://www.drmcdougall.com/misc/2011nl/sep/recipes.htm

From newsletter:
Preparation Time:  10 minutes
Cooking Time:  30 minutes
Servings: 4
½ cup vegetable broth
1 medium onion, chopped
1 bell pepper, chopped (red or green)
3 cloves garlic, minced
1   4-ounce can chopped green chilies
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
2  15-ounce cans black beans, drained and rinsed
1  15-ounce can fire-roasted chopped tomatoes
1 cup chunked, cooked yams
3 tablespoons chopped fresh cilantro
dash salt
Options:  baked tortilla chips
Chili Cream Sauce (recipe above)
Salsa (purchased)
Place the vegetable broth in a large pot.  Add onion, bell pepper and garlic.  Cook and stir frequently for 3 minutes.  Add green chilies, chili powder, cumin, and oregano.  Cook and stir for 2 minutes.  Add beans, tomatoes, and yams.  Bring to a boil, reduce heat, cover, and cook for 10 minutes.  Uncover and cook for 15 minutes, adding a bit more vegetable broth if the chili is too thick at this point.  Stir in cilantro and salt to taste.  Add optional toppings as desired.

My modifications:  I did not have any yams, and Chad does not like them anyways, so I left those out.  I used only one clove of garlic and added more veggie broth.  I used the Trader Joe's fire roasted tomatoes in a can.  I put Toffuti vegan sour cream on top.

Chad's Chilli - Mine did not photograph as well!

Chad's modifications: - he crumbled Frito's on top with a dollop of real sour cream and a sliced chicken breast.  (If only I could find healthy Frito's - I was a bit jealous of his addition)

We both enjoyed this recipe.  S did try it and enjoyed it, but Ry did not try it - it would have been too spicy for her.  She had her left over lunch for dinner!