Italian White Bean & Kale Soup - Gluten Free and Vegan

I love soup, especially on drizzly days like we've been experiencing in Portland lately. Although "drizzly" does not even begin to describe it... because it has been pouring buckets. The crazy (usual) weather was making my soup-pot look mighty attractive and within no time I had visions of carrots, celery and beans dancing around in my head. I was dreaming up something warm and hearty, something brimming with leafy kale and italian herbs, something to make me forget all about the rain and be thankful for soup weather.

White Bean and Kale Soup

Serves 4

2 tbs Canola Oil

1 cup Yellow Onion, diced

2 Garlic Cloves, minced

2 Celery Stalks, halved lengthwise and sliced

2 Large Carrots, peeled, halved lengthwise and sliced

32 oz Low Sodium Vegetable Broth

14.5 oz Italian Diced Tomatoes

14.5 oz Cannelloni Beans

4 cups Kale, chopped and packed, tough stems removed

1/2 tsp Dried Sage

1/2 tsp Dried Rosemary

1/4 tsp Paprika

Blacker Pepper, to taste

1. Heat the oil in a large saucepan over medium heat, add the onion and sauté for 3 to 5 minutes. Add the garlic, heating until fragrant, about another minute.

2. Add the carrots and celery, sautéing for 5 - 10 minutes until tender.

3. Add the broth, tomatoes and beans (both undrained) and kale. Add the sage, rubbing it between your fingers, rosemary and paprika. Stir to combine.

4. Bring the soup to a boil then turn down the heat, cover and simmer for about 30 minutes, or until the veggies are cooked enough.

5. Crack fresh pepper to taste and serve.

I have been on a kale kick lately, so I knew I wanted a soup with this powerful green as the star ingredient - and I think it shines.

Gluten Free Vegan Pad Thai

I have a confession to make. A few weeks ago, in a fury of hunger and a low blood-sugar inducing bad mood, I ate a vegan pad thai and it was sick, gross, nasty. It tasted like it was made with ketchup. I forgot to ask if the sauce had sugar in it, but it did. It was so sugary gross. I couldn't eat it and I was so sad. Ever since then I have been determined to try and make my own. And by golly, I did.

Another confession; this is not an authentic pad thai. One reason being that I could not find any tamarind at the last minute, but I don't care. It is pleasing to the taste buds and works for me as a pad thai. It was also exciting to put together and felt like a true accomplishment in the vegan, gluten-free world of recipes. In fact, Andrew (whom one would think doesn't express excitement due to his quiet, calm and unassuming nature - quite a stark contrast from myself) kept exclaiming that it was really good and how much he liked it and telling me "good job babe!". And that my friends is how I know I have struck gold.

Gluten-Free Vegan Pad Thai

Serves 2-3

Ingredients:

8 0z. Flat Rice Noodles

8 oz Tempeh, cubed (optional)

2 tbs Canola Oil

2 Garlic Cloves, minced

2 cups Broccoli Florets (or 2 bunches)

1 Carrot, sliced thin

8 Green Onions, whites and greens separated

5 tbs Agave Syrup

4 tbs Gluten Free Tamari (San-J brand)

2 Limes, 1 for garnish and the other for 2 tbs juice

1/2 tsp Red Pepper Flakes (1 tsp for more heat)

2 cups Bean Sprouts (+ more for garnish)

1/4 cup Roasted Peanuts, chopped

1. Cook the rice noodles according to the package, drain, rinse with cold water and set aside.

2. Heat oil in wok or large pan over medium heat, adding the garlic and sautéing until fragrant, about one minute.

3. Add the tempeh, broccoli, carrots and the white green onions. Saute for a few minutes.

4. Add the tamari, agave syrup, lime juice, red pepper flakes.

5. Add the noodles and bean sprouts.

6. Stir to combine and cook until the veggies are heated and tender, but still with some crunch in them.

7. Serve with a garnish of bean sprouts, lime slices and crushed peanuts.

Nom, nom, nom.

Vegan, Gluten Free Baked Mac & Cheeze

I love, love, love macaroni and cheese. It is one of those childhood meals that I still love and crave, but now with a much more sophisticated palate. I have searched the land of gluten free and vegan recipes for "Meghan-friendly" versions of the creamy goodness, but for one reason or another, I just haven't found the perfect recipe. Most recipes I have found contain rice flour and nutritional yeast, which are great for making a cheesy-like sauce, but sometimes I just can't get past the flavor of nutritional yeast.

So, after some tinkering, I have come up with a solution. My secret? Using veggies and cashews to create that creamy goodness. In my opinion, it has the best taste and is a healthy alternative to actual cheese sauce. You'll see that cayenne pepper is an optional ingredient. When included, it adds a little bit of a kick to the dish and a slight spicy heat, which is quite yummy.

I really dig this stuff. It is sooo creamy and delicious. It doesn't try to be some sort of imitation cheesy mac, instead it has its own flavor and appeal, but for me it's the closest thing I have found to the classic. I think anyone would love it, whether your gluten free and vegan or you digest dairy. I could eat it every week, but I look at it as a treat, saving it for special occasions or as a surprise dinner for Andrew, because it's just that good.

Baked Macaroni & Cheeze

16 oz gluten free pasta (I use Trader Joe's organic brown rice penne pasta)

2 medium yukon gold potatoes, peeled and diced

1 medium carrot, peeled and diced

2/3 cup white onion, diced

2 1/2 cups water

2/3 cup raw cashews

2/3 cup olive or canola oil

2 cloves garlic, chopped

2 tbs lemon juice

1 tsp marjarom

1/2 tsp salt

1/2 tsp pepper

1/4 tsp dry mustard

1/4 tsp cayenne pepper (optional)

Paprika for sprinkling

Gluten free breadcrumbs (optional)

Directions:

Preheat oven to 350.

Prepare pasta al dente (still a little firm to the bite), drain and rinse with cold water (prevents it from sticking together) and set aside.

Bring water to a boil in a saucepan. Add the potato, carrots and onion and reduce heat to a simmer and cook covered for 15 minutes or until veggies are tender. *The smaller the diced veggies, the faster the cooking time.

Combine cashews, oil, garlic, lemon juice, marjoram, salt, black pepper, mustard, cayenne pepper, cooked veggies and water in a blender. Process for a few minutes until the mixture is a creamy, smooth sauce.

Place pasta in a 3 quart casserole dish and pour the sauce over it, gently mixing until evenly coated, wiping down the side of the casserole dish if necessary. Sprinkle with paprika.

If desired, top the dish with bread crumbs. (I use this easy and delicious recipe from my absolute, hands-down, favorite food blog: Gluten-Free Goddess)

Bake for 30 minutes.

Comfort Food: GF/Vegan Loaded Baked Potatoes

Portland has had some wicked rainstorms within the last few days. Yes, we all know that Portland is rainy and often dreary, but I am talking rain pounding so hard on our roof that I could not sleep. It's weather like this that makes me want to wrap up in a blanket and enjoy the comforts of home, which include something warm and cozy in my belly. Comfort food, if you will.

Loaded baked potatoes, if you will.

Now this isn't exactly a "recipe". It's more like a creative idea. Use my ingredients list or take what you like and remove what you don't or add some more ingredients. Maybe you've got your own idea of what a loaded baked potato ought to be.

But ours went a little something like this...

Loaded Baked Potatoes
Serves 4

Ingredients:

4 russet potatoes
2 cans of vegan/gf chili (We like Amy's or Trader Joes)
1 can of black olives, sliced
2 medium heads of broccoli, steamed
1 avocado, cubed
8 oz. of mushrooms, sliced
1 cup of roasted corn (Trader Joes carries this in the freezer section)
4 green onions, sliced

Preheat oven to 400 F.

After rinsing and scrubbing the potatoes, poke them over with a fork. Wrap them in foil and bake for around an hour. Then check them with a fork. When they are done they will be soft and tender.

Then simply load the potatoes with your favorite toppings. I like to make them a little different every time I make them, which is part of the fun. Above is the ingredients we had on hand, but play around with your favorites. Non-dairy "cheese" and sour cream, cherry tomatoes, black beans, salsa, spinach, olive oil, etc. Whatever suits your taste-buds.

We love having this for dinner. It's easy, fills up your plate and stomach and is a great choice for dinner parties with non-veg friends and family because of the variety of hearty toppings.

Also, they seem to be very man friendly. Andrew gets really happy when I make them...

Gluten Free & Vegan Polenta Pizza Stacks

When I found out I would have to change my eating habits to be gluten free and vegan, I immediately thought about pizza. I thought about how I had just got these really delicious margherita ones from Costco. They were topped with gooey cheese, tomatoes and basil and were oven baked in Italy (according to the box) and had the most savory, thin, crispy crusts. I tried to remember the last time I ate pizza and was devastated at the thought of never again biting into a piping hot slice. It's not my favorite food, but it's definitely on the list. After all, I was totally one of those kids who grew up eating frozen Tostino party pizzas (and yes I still crave those).

The good news is that I did not have to give up pizza! I can bake my own using Bob's Red Mill Gluten Free Pizza Crust (with an egg substitute like flax meal). I can top them with Daiya, the most delicious vegan cheese to ever exist. I can even go grab a pizza from Cafe Oasis in Portland. I am lucky. My pizza cravings can always be satisfied!

Sometimes I am in a time crunch though or don't feel like spending extra money to go out for pizza. That is why I thought up the concept of using polenta to make little tiny pizzas. They are cute and fun to put together!

Polenta Pizza Stacks

Ingredients:

1 tube of polenta (Trader Joes)
Pizza Sauce (Trader Joes)
Fresh Basil leaves, cut into strips
Sliced Olives
Sliced Mushrooms
Sliced Roma Tomatoes

1. Preheat the oven to 350.
2. Slice the polenta tube into rounds (about a dozen)
3. Place the polenta on a greased cookie sheet and spoon some pizza sauce onto each round.
4. Top with basil, olives, mushroom and tomatoes, or whatever ingredients you wish to use.
5. Bake for 20 minutes.

These may not give you the experience of eating slices of pizza, but they will satisfy your craving! They are perfect for appetizers, as a side dish or even as a main dish.

Enjoy!

GF Vegan Pesto and Vegetable Lasagna!

Oh. my. goodness. Can I just say that eating this GF and vegan lasagna felt like heaven?! Oh. my. goodness.

Layers of noodles, eggplant, portobello mushrooms, spinach, pesto, "cheese" and marinara sauce made this one of the best meals I have ever made. My husband and I ate half of the whole casserole in one sitting! It tastes too good to be true - but it is! It is!

So my secrets? Tinkyada GF Lasagna noodles, Follow Your Heart mozzarella cheese and homemade pesto!

And it's so simple!

Here are the Ingredients:

8 Tinkyada lasagna sheets
1/2 cup chopped onion
1 tsp basil
1 tsp oregano
1 tsp parsley
1 tsp thyme
4 cloves minced garlic
2 15 oz cans tomato sauce
1/4 cup olive oil
2 portobello mushrooms (sliced 1/4 inch think)
2 cups blanched spinach
15 - 20 eggplant cicular slices
1 shredded block of Follow Your Heart mozzarella "cheese"
1/2 cup pesto sauce

Directions:

Pre-heat oven 350 degrees.

*Pesto Sauce Directions*
(You can certainly omit or use store bought if you prefer, but this recipe is dairy free)

- In a food processor blend 2 cups of fresh basil leaves, salt, black pepper, 4 fresh garlic clove. Then add olive oil and pine nuts (start with a little of both and add until you get the consistency you want).

*Lasagna Directions*

1. Pre-cook 8 Tinkyada lasagna sheets until they are al dente (careful not to over cook).

2. Heat 2 TBS oil in a saucepan over medium heat.

3. Add chopped onion and saute about 5 minutes until soft.

4. Add garlic and saute until fragrant.

5. Add basil and parsley and tomato puree and simmer for about 15 minutes until the sauce begins to thicken.

6. While the sauce is simmering, place the sliced mushrooms and eggplant onto a baking sheet. Mix 1/4 olive oil, 1 tsp of garlic and thyme and brush it onto the vegetables. Bake them for 5-8 minutes.

7. Line a casserole dish with 4 cooked lasagna sheets.

8. Put down your first layer of eggplant and mushroom slices, spinach and pesto sauce. Top with half of the tomato sauce and half of the cheese.

9. Repeat the layer and sprinkle all the remaining cheese on the top.

10. Bake 30-35 minutes. Let stand for 5 minutes before serving.

And enjoy... !

Gluten Free and Vegan Grilled Portobello Tacos

Last week I was feeling quite inspired to makes some portabella mushroom tacos! It just so happened that my trusty subscription to the previously mentioned Vegetarian Times provided me with a recipe for just that! Unfortunately they did not have the recipe online, so I can not post it for copyright reasons - but I will shed light on how to make your own version!

First, I must say that these were some of the best tacos I have ever had! The mushrooms were cooked on my indoor grill with a marinade of olive oil, pepper and balsalmic vinegar, which made them so amazing. They were juicy and meaty and divine, making the price well worth it! That is my one issue with portabellas - they are so yummy but so expensive. Four of them cost me $7 - but surprisingly they fed us for two meals, which made me happy. I hated left-overs as a kid, but now I hope for them. They also had avocado slices on them (one of my favorite things ever!) and were topped with a home-made salsa verde, which gave the tacos a finishing touch.

Anyway, here are some easy ingredients that will help you craft your own tacos:

- Corn Tortillas
- Grilled or Sauteed Portabella Mushrooms
- Avocados
- Shredded Cabbage
- Tomatoes (which I forgot)
- Salsa Verde (Trader Joe's has some!)

Have fun with these! Spice them up! Add some other ingredients! They are not your mother's tacos! They made me feel like we were eating in a nice restaurant. :)

Oh, and now a word about quinoa. This little super grain is great for vegetarians, vegans and is gluten free! It is packed with protein, essential amino acids, fiber and iron. It can be easy for a GF girl to go crazy on rice and corn, so I love using quinoa. I made a "Mock Tabbouleh Salad" from The Gluten-Free Vegan Cookbook to accompany our tacos and I was so pleased with it.

Andrew is pretty much hooked on quinoa now and I have to say - this was one of my favorite quinoa salads yet. Sometimes quinoa can be too bland or nutty tasting, but this one was amazing. It had freshly chopped parsley and mint, tomatoes, green onions, red bell pepper and kalamata olives and was dressed with olive oil, lemon juice and herbs. The pairing of the kalamata olives and mint was the best part! The salad is best chilled, so I always make my quinoa hours ahead of time and let it cool in the fridge before adding other ingredients. I also find it's better over night or after a day, when the quinoa has had time to soak up all the flavors.

Happy Eating!

Spring has Sprung

Tiny blossoms have burst from our cherry tree, the wildflower seeds we planted in the flower bed have started to sprout and the sun is lingering well into the evening. Spring has finally sprung.

I have also started my last full term of school, which is bittersweet. I am taking five classes; one of which is photography 2 and another which is poetry seminar II. I am slightly (translates to: extremely) intimidated by my poetry class, since I have not taken any poetry... ever. Yikes. I am taking this class because I watched the movie "Bright Star" which is about John Keats and I fell madly in love with the idea of being a poet. Silly girl...

Ok, enough of that. Lets get down to business. The business of eating. It is April and I wanted something light and nutritious (yet still warm and cozy) for dinner. So what better to have than a hearty bowl of soup! I love soup. I could eat soup for every meal for the rest of my life, but as winter fades, so does my desire to make it. However, I pulled out the latest edition of Vegetarian Times and found a recipe for a spring vegetable minestrone soup (click for the link). Personally, I would have put the word "garden" in the name somewhere, but eh, whatev. This soup is really good. It's packed with treasures like turnips and snow peas and has a kick of cayenne in it too! I think it's the perfect soup for this time of the year and it makes a huge batch, which is always a good thing.

So give it a try.

Oh and happy birthday to my best friend Mo (aka Amanda)!! She is my soul mate, my Witch Baby and one of the biggest lights in my life. One day our friendship is going to grace Dollywood and then my life will truly be complete.