Friday, August 29, 2008

Lentil Vegetable Soup

Oh man is this one of my favorite soups or what! No pics of it - partially because it goes pretty quickly, partially because it doesn't look so great in photos - kind of brown lumpy stuff, lol. However, this is HEALTHY, HEARTY and oh-so good (and really filling!). Lentils are full of fiber, protein, and tons of vitamins and minerals - perfect for you vegans out there! This is great because it is gluten free, corn free, soy free, dairy free, egg free, vegan/vegetarian and freezes incredibly well to boot. Makes a big pot so you have a great dinner, lunch tomorrow and freeze the rest for nights when you don't want to cook. It's great on its own or with a side salad - and mouth-wateringly delicious with some fresh baked bread. Hope you love it as much as I do!

Note: if you don't like broccoli or cauliflower, use whatever vegetables you wish. You can even use frozen vegetables, but add them in the broth-adding stage. If lentils leave you feeling gassy, rinse the lentils well and soak them for 2-4 hours, changing the water every hour before making the soup.

Meghann's Lentil-Vegetable Soup

1 Cup Organic Green/Brown Lentils
1 Cup Organic Red/Turkish Lentils
2 Cloves Garlic, Finely Chopped
7 Cups Water
2 Vegetable/Beef Bouillon Cubes (Low Sodium, Vegan if possible)
1-2 Stalks of Celery, Chopped
1 Medium Onion, Chopped
4 Stuffer Mushrooms, Coarsely Chopped
1 Cup Carrots, Chopped
1 Cup Broccoli, Chopped
1 Cup Cauliflower, Chopped
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/2 tsp Dried Parsley
1 good Squeeze of Ketchup (low sodium if available)
Freshly Ground Pepper to taste
1-19 oz Can Diced Tomatoes (No Salt)
Pinch of Sea Salt (or to Taste)
1/2 tbsp Extra Virgin Olive Oil

Heat the oil in a pot over medium heat, add the onion, carrot, garlic, and celery. Saute for 2-4 minutes, until they begin to soften. Add mushrooms and saute for another 2 minutes.
Add the water, bouillon cubes and lentils (add veggies if frozen now). Stir and bring to a boil.
Turn the heat to low (simmer) and add the ketchup and spices. Cook for about 2 hours, stirring occasionally.
Add fresh veggies and cook for an additional 1/2 to 1 hour, stirring occasionally.
Enjoy with fresh bread, a side of green salad. Top with low fat/soy cheese if desired.
Enjoy!

Tuesday, August 19, 2008

Healthier Veggie Tortilla Pizza

~The Amazing Pizza Fresh Out of the Oven~

So, I love healthy eating. I don't eat junk very often, and if I do, it is in moderation, and I make it myself from scratch so I know what's in it. That being said, I loooove pizza. I can make a pretty darn good homemade pizza crust, but it's a lot of work, and a lot of calories. What to do when I am ravenous and want pizza, but want it fast and healthy? This version, whipped up in minutes and baked up quickly, is delicious and pretty darn healthy. It's made with low fat or soy cheese, and vegetables, as well as a gluten free tortilla as a thin crust. With your own favourite toppings, this can be free of any allergen you desire, even vegan! Try it tonight, and it'll be your favourite in a pinch!
Healthier Veggie Tortilla Pizza
1 gluten free soft tortilla
2-3 tbsp of your favorite pasta sauce (I love mushroom garlic)
2 cloves of garlic, thinly sliced
2 tbsp Onion, thinly sliced
1/2 tomato, finely chopped
1 medium mushroom, finely sliced
2 tbsp green pepper, finely chopped
1 cup broccoli florets, cut into small florets
1/2 cup grated low fat or soy cheese
Preheat oven to 380 degrees Fahrenheit. Place tortilla on lightly greased baking sheet. Cover evenly with pasta sauce, and place the sliced garlic evenly around the edge of the crust. Evenly sprinkle the rest of the toppings over the top, finishing with the cheese. Bake for 15 minutes, or until the cheese is slightly brown and bubbly on top.
Enjoy!!!

Friday, August 15, 2008

Flour Mixes for Gluten Free Baking

Here are a few mixes for your gluten free baking. It may seem like a bit of work to mix these, but they make all the difference in taste. I keep these mixed up in resealable containers (labeled of course!) and keep them on my counters for easy use. These will stay fresh for about 6 months, thought the bean and brown rice mixes may need to be refrigerated or frozen to stay their freshest. So what are you waiting for - Get baking!

All Purpose Flour Mix

1 cup Brown rice flour
1 cup white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this as an all-purpose flour mix, in breads, heavier cookies, and dense pie crusts.

Light Flour Mix

2 cups white rice flour
2/3 cup arrowroot starch
1/3 cup tapioca starch (also called flour)
Combine all ingredients and store in an airtight container.
Use this in lighter breads, light cookies and flaky pie crusts.

Bean Flour Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.

4 Flour Gluten Free Mix

1 cup Garfava flour - this is a mix of garbanzo beans (chickpeas) and fava beans
1 cup arrowroot starch
1 cup tapioca starch/flour
1/2 cup white rice flour
Combine all ingredients and store in an airtight container. If you won't use this in 3 months, refrigerate or freeze it to keep it fresh.
Use this in pastas, breads, nutty cookies and heavier pie crusts. If you are going to be taste testing your recipes, keep in mind that bean flours need to be cooked/baked to taste like regular flours. When raw, it will taste pretty nutty.

Chocolate Chip Banana Muffins

Here's a recipe for a great muffin that is free from gluten, egg, corn, soy, dairy, and is vegan! It is simple to make, and soooo delicious! The more ripe the bananas are, the better the recipe, but even green bananas have worked for me (it just means more work to mush them). The secret: olive oil. The olive oil makes the outside slightly crispy, while keeping the inside moist and soft. Try this one bowl recipe and you'll be glad you did.

Chocolate Chip Banana Muffins

1 tbsp Ground Flaxseed whisked with 3 tbsp Hot Water, left to sit for three minutes, until thick
1/3 cup Extra Virgin Olive Oil
3/4 cup White Sugar
3 Large Bananas
1-1/2 cups G.F. Bread Flour Mix
1 tsp Baking Powder
1 tsp Baking Soda
Dash of Salt
1/2 cup Chocolate Chips (Vegan if possible)

Preheat oven to 375 degrees farenheit. Mix oil and sugar, then add flaxseed/water mixture. Add bananas and mush with a fork, leaving some small lumps for flavour and texture. Evenly sprinkle dry ingredients over the top of the wet ingredients, and mix until just combined. Add Chocolate chips and mix until well combined. Fill muffin cups about 3/4 full and bake for about 20 minutes. Allow to cool slightly before removing (if you can wait that long!).
Enjoy!

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