Udon Noodles with Veggies

This is an really easy and quick recipe. My kids don't like any of the sauce, so I leave some noodles and veggies out plain for them. I used whole wheat udon noodles (simply because they were on the shelf at the grocery store), but you could use buckwheat udon noodles to make it gluten free.

http://www.onefrugalfoodie.com/2009/04/19/easy-udon-for-veggie-lovers/

The Post Punk Kitchen

I finally got around to checking the blog for the first time in a couple of months. I'm not vegan, but I am vegetarian, so I'm pretty excited about this one.

A long time ago, I needed to modify my baking for a vegan coworker and came across The Post Punk Kitchen. It is a great resource for recipes and, even better, it has tips on how to modify existing baked goods recipes to make them vegan. I experimented with a few of these methods, and by far the one that worked best for me was subbing silken tofu (emphasis on silken, not regular tofu) for eggs in brownies and quick breads. My go-to brownie recipe also used melted butter, which I swapped for vegetable oil (worked much better than vegan butter). I haven't had time to make/post anything specific from this website for the challenge, but I will before the month is out. I just wanted to share so others could check it out before the end of the challenge!

Vegan Cassoulete

I combined two challenges.... time with my grandsweetie is demanding more of my time and I'm loving it!  She is growing up so fast.  Anyway, I made a vegan cassoulete and it turned out pretty good.  I also made some garlic confit (see my blog for that recipe) and that is yummy as well.

Vegetarian/Vegan Cassoulet
Vegetarian Cassoulet by Gourmet Magazine, March 2008
Ingredients:
3 medium leeks (white and pale green parts only)
3 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces
3 celery ribs, cut into 1-inch-wide (25 mm) pieces
4 garlic cloves, chopped
1/4 cup (60 ml) olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon (2/3 ml) (1 gm) ground cloves  (next time I would omit this... I'm not big on the taste of cloves)
3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained
1 qt (4 cups/960 ml) water
4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) (12 gm) chopped garlic
1/4 cup (60 ml) (80 gm) chopped parsley

Directions:
1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well.... leeks are quite filthy. I knew that I would be cutting my vegetables in smaller pieces to accomodate my vegie hating husband so I just separated the leeks. Remove from water and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

3. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.
5. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
6. Cool crumbs in pan, then return to bowl and stir in parsley.
7. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.
8. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs

Curried Quinoa with Apples and Chickpeas

Vegan + Gluten Free

I copied this recipe from Natural Health Magazine and modified a bit. It's really good if you like curry. Which means my husband won't touch it. Some college roommate/neighbor totally ruined him on anything containing curry. (not naming names, Will and Brian).

I like this because I can eat make it on Monday and then eat it for lunch or snacks for 3-4 days. Oh, and it's much better with granny smith apples.

Curried Quinoa Salad with Chickpeas and Apples

• 1 cup quinoa
• 2 cups water
• 1 Tbsp curry powder
• 1 tsp cumin

Bring all ingredients to a boil and cover, reduce heat and simmer 15-20 minutes. Remove from heat and cool.

When cool, toss with:

• 1 green apple, diced
• 1 can chickpeas, rinsed and drained
• 1/4 c diced cilantro
• 2 carrots, shredded
• 1/4 c diced green onions

Mix up and stir in dressing:

• 3 Tbsp EVOO
• 1 Tbsp Apple Cider Vinegar
• Juice of 1 lime
• 1 tsp lime zest
• salt and pepper to taste

Chewy Chocolate Chip Granola Bars

michelleshedoesn'tmeananythingtomeiwasthinkingofyouthewholetime!

In my attempt to get back on track with my eating, I have stopped buying those Quaker chewy granola bars. Not that they are really that awful, but we have just been trying new things. When I saw this recipe on a vegan blog I couldn't wait to try them! This is a really great blog. I even asked her a question and she answered me! The question was about whole wheat pastry flour. I have looked for it, and couldn't find it anywhere. Well, according to MamaPea whole wheat pastry flour = white whole wheat flour. Michelle, is this true? I want to believe, but am not sure... I just so happened to have a bag in my pantry:



Now, this is a vegan recipe, but I didn't quite make it vegan. I don't have vegan butter, or vegan chocolate chips. I am still new at this and all these new ingredients cost money. This one box of cereal cost $4.99!



You combine the dry ingredients:



And the wet ingredients:



Another confession, I could not find brown rice syrup and just used corn syrup which I know goes against everything that I was trying to do, but I was desperate! Mix the two together:



Put in a pan and sprinkle the chocolate chips and press down. This is because the chips will melt, but I wonder since I wasn't using vegan chips it I could just mix them in. Next step, bake!



These were pretty good. They reminded me more of a rice cripsy treat than a granola bar, but that might be due to my corn syrup switch. I may try them later this week with honey/molasses instead. I got 12 bars and they were actually pretty big. I would divide and wrap them individually next time...lest mess!

Egg white and sun-dried tomato fritatta

This one is gluten-free. For the most part.



I actually made this one back in December. The recipe caught my eye because I have all these dried tomatoes from the summer in the freezer and it seemed like a good way to use some of them.



When I made it the first time, it looks SO AMAZING coming out of the oven. I turn the oven off and put it back in to keep warm...and it fell. It was awful. Well, egg white frittata, you are going to get the better of me.

I orginally saved the yokes to make creme brulee on Christmas Eve, but turns out, they went bad by the time I needed them. I used fresh egg yokes to make the brulee and froze the whites until I was read to make this again. Yes, you can freeze egg whites and they whip up just great:



I tried to time everything perfectly, but alas, it still fell. :(



I was ok, but not great. I served it with kale chips:



Oh, and bread, which is why it wasn't really gluten free:



But I really needed something to bulk up that meal. Otherwise it would only be like 200 calories and I needed more!

Supper Club Challenge aka Vegan/Gluten Free

Now this is a challenge!

I joined this supper club in the fall. What is a supper club? Well, it is just a group of adults, all of us who have young children, plan that a certain night of the week we will have dinner together with no kids. Our night is the the third thursday of the month. Each month we take turns hosting. The host is responsible with organizing that month and providing the main dish. The rest of us volunteer to bring different courses. It has been a really good thing to be a part of mainly because this is really the only way we would get together without kids. It is so nice to actually be able to sit and talk for a little while every month. There are 5 couples in our little club. Of these 10 people, one has celiac's disease. That just means this person is gluten intolerant. No wheat products (aka bread and pasta) and you would be surprised how many things gluten is in! Another couple are vegans. They eat this diet for health reasons (The China Study), not necessarily based on moral issues. I try to take both of these things into account when trying to decide what to make and let me tell you, it can be difficult. It is the worse suppper club ever! Thankfully, both are pretty easy going. The vegans are okay with eating meat sometimes and the gluten free person just eats around certain things.

It is my turn to host in January, so if I have to come up with something, I am making all of you participate as well. Here is your challenge:

1. Join or start a supper club.
2. Make one gluten free meal.
3. Make one vegan meal.
4. Make one gluten free/vegan meal.

Try to do any one or all of those listed above. Happy new year everyone!