Vegan Pesto Lasagna! GF, V, MD!

Tags

asparagus, basil, gluten free, italian, mushrooms, olives, pasta, pesto, tomatoes, vegan

First of all, thank you for all the sweet comments on my Cooking Demonstration Video! I so appreciate it:) I’ll make another one this weekend!

Confession: I completely intended to create a new recipe tonight, but I had to stay at work until 8 — by the time I got home, I practically did a face plant into my bowl of soup. haha

But no worries! I have an AMAZING recipe to share from the archives. I remember this dish SO WELL…it was one of the best things I’ve made.

Unfortunately, it’s not Specific Carb Diet or Body Ecology Diet friendly, but it IS gluten free and vegan! It’s also legal on the Maker’s Diet!

It’s my Vegan Pesto Lasagna! Tinkyada makes amazing brown rice lasagna noodles, that made this dish a 10! :)

Here’s what you need:

You can’t make Pesto Lasagna without…pesto! Put these ingredients in the food processor and pulse until smooth. You’ll need to scrape the sides several times.

1 cup fresh basil
1/2 c toasted pine nuts
1 T EVOO
juice of 1/2 lemon
2 garlic cloves
1 T water (more or less until you get desired consistency)
salt

Next, your veggie mixture/sauce….this is the real heart and soul of the dish.

7 button mushrooms, sliced
1 bunch asparagus, ends cut off, and cut into half-inch pieces
1/2 yellow onion, diced
3 garlic cloves, minced
2 handfuls of spinach, chopped
1/4 cup white wine
1 can of diced tomatoes
dried oregano and basil
10 olives, sliced
9 Tinkyada Brown Rice Lasagna Noodles, cooked (place in a single layer to cool to prevent sticking)

Preheat your oven to 350. In a big frying pan, saute your onions in 1 tsp EVOO with salt, pepper, and 1/2 tsp dried basil and oregano. After about 5 minutes, add in your asparagus and let that cook for about 4 minutes. Then, stir in your garlic and mushrooms. Let them cook down until they release their moisture. Then, add your spinach and wilt it with the white wine, while at the same time, deglazing your pan.  Finally, stir in the canned tomatoes and warm through.  Turn off the heat, add your olives and you’re ready to start assembling the lasagna!

Spray a lasagna dish with olive oil spray and spoon a little bit of the sauce mixture on the bottom. (I cherry picked the tomatoes for the bottom). Then, place a layer of noodles. Then, layer on half of your vegetable mixture. Next, another layer of noodles. Next, take your pesto and spread it evenly over the noodles. Then, another layer of noodles. Finally, spread the rest of your veggie mixture on top.  If you’d like, you can sprinkle a light dusting of vegan mozzarella cheese or parmesan (for the non-vegans:) ) on top. Bake in a 350 degree oven for 15-20 minutes.

This dinner was fantastically delicious. The addition of the pesto to the lasagna made it just wonderfully decadent. It gave it a creaminess and freshness that can only be from fresh basil pesto. Then, the fresh medley of vegetables. Oh my Gosh. What a treat! The asparagus gave the dish this lemony, earthiness with a slight crunch! The tomatoes were slightly acidic, which complimented the pesto so nicely. The mushrooms were chewy and earthy, while the olives gave it fantastic salty pop! Overall, a fabulous meal.

OK! Be back with a new recipe tomorrow! See ya then!

GF Cauliflower Pizza Crust & Homemade Mustard!

Tags

Body Ecology Diet, cauliflower, hazlenuts, mushrooms, mustard, olives, pesto, pizza, red pepper

I’ll tell you what…there’s nothing quite like getting together with old friends. It’s so wonderful — you pick up right where you left off. Each person is slightly different — older, more mature — but comfortingly, exactly the same. They know you better than anyone, and love you just the same:)

incredible pesto and veggies!

Tonight’s dinner was a bit like that — slightly different, but the same. I’m talking about my Body Ecology Friendly Pizza. It was comforting pizza — but different. How? The crust.

mushrooms, peppers, and olives, oh my!

The crust of this pizza was made out of Cauliflower and Ground Hazelnuts! Yes, you heard that correctly — Cauliflower is back with a vengeance! So far, we’ve roasted it as steaks, and mashed it like potatoes. But this time, it debuted as a crust! A wonderful, crispy-edged, gluten, grain, and dairy free crust!

so colorful and flavorful!

Here’s what you need for the crust:

1 head of cauliflower, processed to a crumb
1 cup + hazelnuts, ground into flour
1/4 onion, chopped
3 garlic cloves, chopped
2 Tbsp quinoa flakes
3 egg whites
salt and pepper

Preheat your oven to 450. In your food processor, process your cauliflower, onion and garlic into a crumb — don’t let it become a paste! You will need to do this in batches. Put the processed cauliflower into a large bowl. Add in your egg whites and stir to combine. Then add in your hazelnut flour and quinoa flakes. Line 2 baking sheets with parchment paper and divide your batter into 2 pies. Spread it with a silicone spatula as thin as you can get it! Bake for about 25-35 minutes, until the edges brown.

so tasty!

Top the pizza with your favorite toppings!

fresh from the oven!

I topped mine with pesto and sautéed onions, garlic, red peppers, shiitake mushrooms, and olives! It was delicious!

gluten, grain, and dairy free!

Here’s the pesto recipe:

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!

The pesto sauce is one of my favorite was to top a pizza — it is SO bright and fresh. It pairs so beautifully with the savory, garlicy veggies.

my parents’ gooey, cheesy pizza

My parents topped their pizza with tomato sauce (I can’t have tomatoes on the Body Ecology Diet, and I’m allergic), my sautéed veggies, and LOTS of mozzarella cheese! I must say, all that gooey cheese made my mouth water!

fantastic crispy edges!

This meal was great! The crust was so “out of the box!” Now, it’s not your “pick up and eat” type of slice — it’s definitely a “fork-and-knifer.” The outside crust did get very crisp and crunchy — and you could pick it up! But the center was soft yet firm. The flavor was great — it was almost sweet because of the hazelnuts! It was a great change of pace.

a nutritionally dense plate!

Now I’m not saying that ((B.E.D. aside)) given the choice between a great GF slice, and a cauliflower crust slice I’d go for the latter. But, given my dietary prison situation right now, I was grateful for a comforting slice pizza, graciously provided by cauliflower:)

And finally — Homemade Mustard!

Now you may be wondering why I tackled such an odd condiment. Well, on the Body Ecology Diet, the only vinegar you’re allowed to have is Raw Apple Cider Vinegar. (All others create a favorable environment for yeast). As a result, all prepared condiments are off limits because they’re made with red wine vinegar, balsamic vinegar, etc., or contain SUGAR. Soooo, I made my own mustard!

gorgeous whole “grain” mustard!

And it is REALLY good. Like, my mom said if I sold this in a gourmet store, it would go for about 8 bucks.

Here’s what you need:

1/2 cup mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
2 drops pure stevia extract
1 tsp sea salt
3/4 tsp allspice
3/4 tps tumeric

In an airtight container (like a mason jar), soak the mustard seeds in the vinegar and water for 2 days. Then, add your stevia, salt, and spices, and blend until you get your desired consistency. I used a Magic Bullet, and blended for about 15 seconds – it gets thicker the more you blend.

It definitely packs a spicy punch! But it is SO fantastic! And I love the whole “grain” texture! I like eating it with millet crackers, with veggies, and stirred into my zesty spinach! You can also make a salad dressing out of it by thinning it with a little olive oil, honey, and water!

Let’s make it a great week!

The BEST GF Pesto Pizza & a CPB Krispie Bar :)

Tags

cheeze, chocolate, dessert, gluten free, Maker's Diet, mushrooms, olives, peanut, peanut butter, pesto, pizza, red pepper, tomatoes, vegan

Pizza is one of those foods that bring people together :) Super Bowl Parties, Friday Movie Nights, Birthday Parties, Bowling Nights, Elementary School Clean Classroom Winner Parties (remember the bribery?!), Poker Nights, Oscar Parties….the list goes on and on. Well, lets add to that list — because this AMAZING gluten and dairy free pizza brings both GF-ers, and non-GF-ers together with its fantastic crust!

I served it with tasty marinara sauce!

Well let me just say, this crust did not taste gluten free.  The texture, the flavor, the crunchiness and chewiness made this crust 100% delicious.  I will go so far as to declare that I am no longer looking for a crust recipe — this is my #1. The outside of the crust was that crunchy, golden texture that everyone loves. Then the center maintained that crisp-chewiness. It was not at all dense, crumbly, cakey, or sandy like most GF crusts. Just good.

that's my mom and I from the 80s in the back:)

I’ve made this delectable pizza before, but I’ll refresh your memory!

It was pretty easy to make…in fact, this was more like making a quick bread batter than dough.

happy tummy pizza!

This makes enough for one medium-ish pizza–it fed 3 people. If you’re feeding 4, you’ll definitely want to double the recipe and make 2 pies. We made ours in a stand mixer, but a hand mixer would work just fine. Here’s what you’ll need.

1 cup tapioca flour
1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup GF AP flour mix (I used Bob’s Mill)
1 1/2 tsp baking powder
1 tsp xanthan gum
1/2 tsp sea salt
1 1/2 Tbsp light brown sugar
1 cup warm water (not boiling, but warm)
good pinch of sugar
3/4 tsp active dry yeast
1 Tbsp olive oil (You can use 2 Tbsp, but my tummy only likes 1)
1 beaten egg
1/8 tsp apple cider vinegar

under a blanket of vegan cheese!

Here’s what you do: Preheat oven to 400 degrees. Add all the dry ingredients and sugar to your mixer and mix them all together. (Use a hand whisk to make sure they are well incorporated). Then proof your yeast in 1 cup of warm water with a good pinch of sugar. It will foam–let it sit for about 10 minutes.  While the yeast sits, combine your beaten egg, oil, and vinegar in a separate bowl. Then, with your mixer on low, slowly pour in your yeast water, and egg mixture. Beat for about a minute on medium until it becomes smooth and batter-like.

Then, pour your batter onto a parchment-paper-sprayed-with-olive-oil lined pizza pan. (That was a mouthful!) Using a silicone spatula, spread it out until it is nice and thin. Then, let that sit by the oven for about 15 minutes.

olives and mushrooms and peppers, oh my!

Bake it for 10 minutes, then take it out, spray it with EVOO, and return it to the oven for another 15 minutes until it is golden — keep your eye on it! You now have the most amazing pizza crust to top with whatever your heart desires! Put your toppings on and pop it back in the oven until the cheese melts.

gorgeous emerald pesto on an outstanding crust!

Here’s how I topped it — WITH VEGAN PESTO!

1 cup fresh basil
1/2 cup toasted pine nuts
2 garlic cloves
juice of half a lemon
1 Tbsp EVOO
3-4 Tbsp water
salt to taste

Whirl those in the food processor until you get your gorgeous, emerald, creamy pesto!

refreshing and fantastic pesto

So the pizza had a pesto sauce instead of a red sauce.  This was the absolute correct decision. Then I topped it with:

1 onion, 6 sliced mushrooms, 1 red pepper — all sautéed together with 1 tsp EVOO, 2 grated garlic cloves, S & P.

sliced kalamata olives, chopped sun-dried tomatoes

Veggie Shreds Mozzarella Style Vegan Cheese

Oh. My. Gosh. This was AMAZING! The crust texture was phenomenal: crunchy but a little chewy, and sturdy enough to hold the toppings! The pesto was packed with fantastic basil and garlic flavor — so bright and lovely! The olives were salty, while the sun-dried tomatoes were intensely sweet. The mushrooms were earthy, while the red peppers were sweet and crunchy. All combined to pizza perfection :)

SO good!

Finally, I rounded out the meal with CPB Krispie Bars! CPB, for those of you who aren’t as obsessed as myself, stands for Chocolate Peanut Butter! This is my go-to dessert flavor combo. These bars weren’t outstanding…they were just ok. They tasted great, but the texture was lacking….welcome to the world of GF experimentation!

Gluten and Dairy Free!

I beat 2 egg whites with 1/4 tsp Cream of Tartar and 1/4 cup sugar until they formed stiff peaks. Then, I sifted in 1 cup of powdered sugar and 4 cups of Rice Krispies cereal. I put it in an olive-oil-sprayed baking dish and baked it for 15 minutes at 325. I then drizzled a mixture of semi-sweet, dairy-free chocolate chips, peanut butter, about 3/4 cup of powdered sugar, almond milk and vanilla extract. I warmed it in the microwave so I could melt and stir it, so it could drizzle.

not fantastic, but delicious

These were just alright — the texture just didn’t blow me out of the water. What happened – I think – is that the very porous krispies absorbed a lot of the egg white mixture, making them very hard to chew. My jaw got a workout eating that bad boy!! I enjoyed it, but will probably stick with vegan marshmallows in the future!

Oh well, a tasty mistake! The pizza definitely made up for it!

Let this healthy and delicious pizza bring G and G-Free together!

SuperFood Spaghetti! GF & Vegan!!

Tags

brown rice, gluten free, kale, Maker's Diet, mushrooms, olives, pasta, red pepper, tomatoes, vegan

Another gorgeous day here in the 5-1-3. And my mom surprised me with beautiful purple and yellow pansies in the planters outside!  She planted them because she knew I could see them from the couch:) What a great mom…I am so blessed.

such a pretty surprise! thanks mom!!

Oh goodness, do I have another show stopping recipe for you! My Superfood Spaghetti brought the house down. It is made with the superfood Kale! Kale has so many health benefits. First, it is packed with antioxidants, which help to fight cancer and lower cholesterol. Next, it is an anti-inflammatory food, and is full of Vitamins K, A, and C! Finally, it’s full of minerals, such as calcium, iron, potassium, and manganese. It is just an amazing leafy green.

so delicious and nutritious!

Here’s what you need:

5 stalks of kale — stems removed, chopped
5 garlic cloves, chopped
6 button mushrooms, sliced
red pepper –just the leftover top and tail– chopped
1/2 onion, diced
1/4 cup white wine
1/2 cup veg stock
1 can diced tomatoes
8 or 9 kalamata olives, chopped
5 or 6 sun-dried tomatoes, chopped
1/2 tsp dried oregano and basil
reserved pasta water

hearty, healthy, amazing sauce!

Saute your onion in 1/2 tsp EVOO, salt, pepper, about 1/2 tsp dried oregano and basil. Let that soften and cook for about 5 minutes. Then, add in your mushrooms and garlic.  Let those cook down and release their moisture.  Deglaze with the white wine, let it reduce, and then stir in your kale. Add your veg stock, and then put a lid on the pot, so the kale steams for about 3-4 minutes, until soft. Adjust the salt and pepper, and then take off the heat to cool slightly. While its cooling, add your olives and sun-dried tomatoes to the food processor, and process into a “paste.” Then, carefully ladle the vegetable mixture and juices into the food processor, and process until it is a beautiful, hearty, consistency.  Add a little pasta water to thin it out. Return to pan, toss in your pasta, and get ready for an amazing dish!

so much flavor!

With this healthy, GF, vegan spaghetti, I served broiled fluke flounder. Lobsta Bakes’ wild, ocean-caught flounder was SO delicious. It was extremely moist and tender. The “meat” was delicately sweet and wonderful. I broiled it for about 15 minutes with 1 tsp EVOO, salt, pepper, lemon zest and juice. Yum.

wow...so decadent

For my GF-ers out there, after trying several brands of GF pasta, there is a definite leader of the pack. It is Tinkyada brown rice pasta.  It has a great texture: not at all gummy or slimy — it truly is al dante and wonderful. My dad actually prefers it to regular spaghetti!

gorgeous fluke flounder!

This meal was absolutely fantastic. My mom took one bite and almost fell off her chair. “Are you kidding me?! You made this?!?!?” :) Yes, mother…quality, organic ingredients yield amazing food. This pasta sauce was so hearty and wonderful. It had such a fresh flavor with the tomatoes for sweetness, the kale — with its bright, fresh flavor; the olives with a slight salty note, the sun-dried tomatoes with a subtle deep sweetness, and the mushrooms not only gave an earthy flavor, but they also provided a truly meaty texture! This dish appears to be your humble spaghetti, but trust me — this puppy packs a punch! Oh my Gosh. Try it…you’ll fall in love, and won’t believe that healthy eating can taste this fantastically awesome:)

Happy Spring!!

Rosso Frittata!

Tags

breakfast, eggs, frittatas, gluten free, Maker's Diet, mushrooms, olives, potatoes, red pepper, tomatoes

My dog is dreaming right now:)…She’s sleeping, and all of her legs are twitching and moving, and her face muscles are going crazy. Fascinating! I hope she’s dreaming of running on the beach…where I wish I was.

Well, one week down on the new holistic regimen for my UC flare. Unfortunately, I think part of this healing process is that you have to get worse before you get better…at least that’s what’s happening with me. As a result, eating — and just the thought of food — is the bane of my existence right now. Needless to say, cooking is not fun at the moment. We’re staying positive though. And one week down is One Week Down! Hooray! :/

bright flavors, textures, and colors!

What is a Rosso Frittata, you may ask? Well, rosso is Italian for “red” — at least, according to Google :)  So, my Rosso Frittata was a beautiful egg dish bursting with fantastic red veggies!

Here’s what you need:

1 red bell pepper, diced
1/2 yellow onion, diced
7 mushrooms, sliced
6-7 sun dried tomatoes, diced
12 kalamata olives, sliced
3 eggs + 3 egg whites, beaten
chives, minced

check out the beautiful, airy center!

Preheat your oven to 350.  In an oven-safe frying pan, saute your onions in 1 tsp EVOO, salt and pepper. Let them soften, and then add in your mushrooms. Let them release their moisture, and then add in your pepper. After they’ve cooked for about 4 minutes, take your pan off the heat to cool.  Stir in your sun dried tomatoes and olives. While the veg is cooling, put your eggs in a bowl with salt & pepper and beat with a fork or whisk. Once the veggies have cooled a bit, pour in your eggs, put it back on the stove over low heat, and stir it until it starts to thicken. Then, stop stirring and let it sit! Once you see that it is starting to set, take a silicone spatula and run it around the edge. Then, put it in the oven for about 15 minutes, until the middle is cooked. Garnish with minced chives! Yum!

all those nutritious veggies bursting through!

With this delicious egg “pie,” I also served amazing Thyme Home Fries! Wow. These might be my favorite potato preparation, besides my Sweet Potato Crisps. :)

crispy and pillowy home fries!

Preheat oven to 400 degrees. Take 2 russet potatoes and cut into 1/2 inch chunks. Soak in cold water for 15 minutes. Then, drain and dry them as best you can. I wrapped them in a clean kitchen towel several times.  Place on an olive-oil-sprayed baking sheet and pour 1 1/2 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped thyme and 2 minced garlic cloves and toss again. Bake for 40-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.

yum!

This meal was so good. Easy to whip up, and even easier to eat! Well…figuratively.  There’s something so cozy and comforting about eating breakfast for dinner. But this is no diner’s “greasy spoon.” No ma’am. It is healthy, super flavorful, texturally wonderful, and aesthetically beautiful. Sometimes, on a lazy Sunday, it’s nice to put your PJs on early, cozy up, and have breakfast for dinner! :)

gorgeous mushrooms!

Until Tomorrow!

Spring Fever & Deconstructed Guacamole Quinoa!

Tags

avocado, cilantro, gluten free, Maker's Diet, olives, quinoa, red pepper, tomatoes, vegan

I officially have Spring Fever! It turns out that when you are stuck inside being sick when the buds are coming out on the trees, and the weather is breathtaking, you start to go a little crazy…….aaaand end up painting your fingernails neon pink with lots of sparkles:)

holding a rainbow in my hand:)

Well, if my eye-popping hue didn’t brighten my day, this sure did: I looked down and found that a rainbow was sitting in my hand! Of course, it was just the light reflecting through a crystal teardrop on our lamp, but I thought it was pretty amazing. God giving me a little something to smile about:)

succulent tile fish!

So for dinner tonight, I wanted to mimic the crisp and fresh springtime air in our food. Nothing screams “springtime” to me more than the bright, fresh flavors of Mexican food! So I decided to make Deconstructed Guacamole Quinoa with broiled Tile Fish! Correct. Decision.

so fresh and so healthy!

Here’s what you need:

1 cup quinoa cooked in 2 cups veg stock per package directions
2 handfuls cherry tomatoes, halved
1 red pepper, diced
1/4 red onion, finely minced
1 garlic clove, grated
1 avocado, diced
big bunch of cilantro, chopped
juice of a lime
1 green onion, sliced
5 black olives, sliced

In a bowl, place your diced avocado and toss it with some lime juice and salt. Place in the refrigerator. In another bowl, combine your tomatoes, pepper, onion, garlic, half of your cilantro, salt, and the juice of half a lime. Toss them together, and set aside.  In a little dish (I used a Pyrex measuring cup), combine the juice and zest of 1/2 a lime, 1/2 tsp EVOO, salt, and the sliced white and light green parts of the green onion. (Reserve the tops for garnish). When your quinoa finishes cooking, “fluff in” your tomato mixture, remaining cilantro, and lime/green onion sauce. Serve, topped with diced avocado, black olives, green onion, cilantro and tortilla chips as a garnish.

such bright colors and flavors!

With this fiesta of a forkful, I served broiled Tile Fish. We LOVE this fish. Lobsta Bakes’ wild, ocean-caught tile fish is just so flakey and tender. It has a delicate consistency and mild flavor. I broiled it for about 15 minutes in 1 tsp EVOO, salt, pepper, lemon zest, and juice. Wow. Yum!

deconstructed guacamole fun:)

This meal really hit the spot. It was light. It was fresh. It was unbelievably delicious. There were 3 things really working in its favor: 1) the textures, 2) the flavors, and 3) the beautiful colors! Lets start with the textures.  Quinoa is such a super food…not only because of its high nutrient content and complete protein status, but also because of its fantastic flavor and texture! It is deep and nutty, and pops in your mouth! It’s so fun to eat! That, with the crunchy peppers, chewy olives, and the juicy, bursting tomatoes, paired with the creamy, cool avocado makes it so enjoyable!

luscious and creamy avocado!

Next, the flavors! The first flavor that hits you is the bright *zing* from the lime, and then the fresh cilantro chimes in! The peppers are sweet, the tomatoes give a little sweet acidity, and the olives provide a little salty pop. This is all rounded out by bright and fresh avocado. A symphony for your palate.

packed with flavor and nutrition!

Finally, this dish is just aesthetically beautiful. The dark quinoa brings drama to the plate, highlighted by the bright red peppers, lemony green avocado, black olives, and the bright green cilantro! Talk about a plate to impress.

Lets hope spring fever settles in before my neon kick spreads to my hair!!! Juuuuuuust kidding ;)

This recipe is featured in Diet Dessert n Dogs!

GF Vegan Pesto Lasagna w/ Grouper!

Tags

asparagus, brown rice, chocolate, dessert, gluten free, lasagna, Maker's Diet, mushrooms, olives, pasta, peanut butter, pesto, spinach, tomatoes, vegan

Spring is here, and with it comes the bountiful array of gorgeous, fabulously fresh vegetables! And what better way to salute nature’s generous gifts than a GF, Vegan Pesto Vegetable Lasagna!

yummo!

What a treat! With this beautiful dish, I also served Baked Grouper. What a delight. Lets start with the show stopper: the Pesto Lasagna!

You can’t make Pesto Lasagna without…pesto! Put these ingredients in the food processor and pulse until smooth.

1 cup fresh basil
1/2 c toasted pine nuts
1 T EVOO
juice of 1/2 lemon
2 garlic cloves
1 T water (more or less until you get desired consistency)
salt

gluten-free, vegan, pesto lasagna!

Next, your veggie mixture/sauce….this is the real heart and soul of the dish.

7 button mushrooms, sliced
1 bunch asparagus, ends cut off, and cut into half-inch pieces
1/2 yellow onion, diced
3 garlic cloves, minced
2 handfuls of spinach, chopped
1/4 cup white wine
1 can of diced tomatoes
dried oregano and basil
10 olives, sliced
9 Tinkyada Brown Rice Lasagna Noodles, cooked (place in a single layer to cool to prevent sticking)

Preheat your oven to 350. In a big frying pan, saute your onions in 1 tsp EVOO with salt, pepper, and 1/2 tsp dried basil and oregano. After about 5 minutes, add in your asparagus and let that cook for about 4 minutes. Then, stir in your garlic and mushrooms. Let them cook down until they release their moisture. Then, add your spinach and wilt it with the white wine, while at the same time, deglazing your pan.  Finally, stir in the canned tomatoes and warm through.  Turn off the heat, add your olives and you’re ready to start assembling the lasagna!

mushrooms, asparagus, and spinach, oh my!

Spray a lasagna dish with olive oil spray and spoon a little bit of the sauce mixture on the bottom. (I cherry picked the tomatoes for the bottom). Then, place a layer of noodles. Then, layer on half of your vegetable mixture. Next, another layer of noodles. Next, take your pesto and spread it evenly over the noodles. Then, another layer of noodles. Finally, spread the rest of your veggie mixture on top.  If you’d like, you can sprinkle a light dusting of vegan mozzarella cheese or parmesan (for the non-vegans:) ) on top. Bake in a 350 degree oven for 15-20 minutes.

olive-you, pesto lasagna! :)

I served this with baked grouper. Wow. This piece of fish from Lobsta Bakes was absolutely gorgeous. Wild, ocean-caught, and just amazingly tender and delicate. I baked it in a 350 degree oven for about 20 minutes, with 1 tsp EVOO, salt, pepper, lemon zest and juice, and chopped fresh dill.

gorgeous spring veggies!

This dinner was fantastically delicious. The addition of the pesto to the lasagna made it just wonderfully decadent. It gave it a creaminess and freshness that can only be from fresh basil pesto. Then, the fresh medley of vegetables. Oh my Gosh. What a treat! The asparagus gave the dish this lemony, earthiness with a slight crunch! The tomatoes were slightly acidic, which complimented the pesto so nicely. The mushrooms were chewy and earthy, while the olives gave it fantastic salty pop! All and all, a fabulous meal.

that decadent pesto layer peaking through!

And tonight, I treated everyone to my Peanut Butter and Chocolate Swirl Rice Pudding! This is both gluten-free and vegan and 100% delicious. Oh my goodness, what a creamy, decadent sweet treat! The arborio rice provides the creaminess without having to add cream and butter. Here’s what you do:

3/4 cup arborio rice, cooked in 1 1/2 cups water
1 cup unsweetened vanilla almond milk
1 1/2 tsp vanilla extract
3 Tbsp agave
1/4 cup organic sugar
1/4 cup peanut butter
2 Tbsp dairy free chocolate chips
pinch of salt
chopped peanuts for garnish

Cook your arborio rice per package directions. Then, add enough almond milk to cover the rice, plus about an inch — probably one cup. Add the vanilla, agave, sugar, PB, and salt and bring to a boil. Then reduce the heat, and simmer it, covered for about 20 minutes, stirring occasionally. Finally, right before serving, stir in your chocolate chips, creating swirls.  Garnish with peanuts. YUM!

mmmmmmmmm:)

This was so completely delicious! It was creamy and rich. Peanutty and chocolatey! It wasn’t overly sweet, but just right. And the peanuts gave it a beautiful “crunch factor.” It was aesthetically beautiful, with the swirls of rich chocolate and nutty peanut butter. A true delight!

Happy Tummies!

The BEST Gluten Free Pizza Crust — and PESTO PIZZA!

Tags

eggs, gluten free, green pepper, Maker's Diet, mushrooms, olives, pesto, pizza, Roxy, tomatoes

Tonight was a breakthrough. A win for team GF! Pizza is probably #2 on the list of GF foods that are most longed for — only behind great, crusty, sandwich bread.

Well let me just say, this crust did not taste gluten free.  The texture, the flavor, the crunchiness and chewiness made this crust 100% delicious.  I will go so far as to declare that I am no longer looking for a crust recipe — this is my #1. The outside of the crust was that crunchy, golden texture that everyone loves. Then the center maintained that crisp-chewiness. It was not at all dense, crumbly, cakey, or sandy like most GF crusts. Just good.

All of that gorgeous veggie goodness! This was before the blanket of vegan cheeze :)

And it was pretty easy to make…in fact, this was more like making a quick bread batter than dough.

This makes enough for one medium-ish pizza–it fed 3 people. If you’re feeding 4, you’ll definitely want to double the recipe and make 2 pies. We made ours in a stand mixer, but a hand mixer would work just fine. Here’s what you’ll need.

1 cup tapioca flour

1/2 cup sorghum flour

1/4 cup brown rice flour

1/4 cup GF AP flour mix (I used Bob’s Mill)

1 1/2 tsp baking powder

1 tsp xanthan gum

1/2 tsp sea salt

1 1/2 Tbsp light brown sugar

1 cup warm water (not boiling, but warm)

good pinch of sugar

3/4 tsp active dry yeast

1 Tbsp olive oil (You can use 2 Tbsp, but my tummy only likes 1)

1 beaten egg

1/8 tsp apple cider vinegar

Here’s what you do: Preheat oven to 400 degrees. Add all the dry ingredients and sugar to your mixer and mix them all together. (Use a hand whisk to make sure they are well incorpoated). Then proof your yeast in 1 cup of warm water with a good pinch of sugar. It will foam–let it sit for about 10 minutes.  While the yeast sits, combine your beaten egg, oil, and vinegar in a separate bowl. Then, with your mixer on low, slowly pour in your yeast water, and egg mixture. Beat that for about a minute on medium until it become smooth and battery.

Then, pour your batter onto a parchment-paper-sprayed-with-olive-oil lined cookie sheet. (That was a mouthful!) Using a silicone spatula, spread it out until it is nice and thin. Then, let that sit by the oven for about 15 minutes.

Bake it for 10 minutes, then take it out, spray it with EVOO, and return it to the oven for another 15 minutes until it is golden — keep your eye on it! You now have the most amazing pizza crust to top with whatever your heart desires!

check out that gorgeous emerald pesto!

Here’s how I topped it — WITH PESTO!

1 cup fresh basil

1/2 cup toasted pine nuts

2 garlic cloves

juice of half a lemon

1 Tbsp EVOO

3-4 Tbsp water

salt to taste

Whirl those in the food processor until you get your gorgeous, emerald creamy pesto!

So the pizza had a pesto sauce instead of a red sauce.  This was the absolute correct decision. Then I topped it with:

1 onion, 6 sliced mushrooms, 1 green pepper — all sautéed together with 1 tsp EVOO, 2 grated garlic cloves, S & P.

sliced kalamata olives, chopped sun-dried tomatoes

Veggie Shreds Mozzerella Style Vegan Cheese

The GF crust to end all crusts.

Oh. My. Gosh. This was AMAZING! The crust texture was phenomenal, the pesto was packed with fantastic basil and garlic flavor, the olives were salty, and the sun-dried tomatoes were sweet and deep. All combined to pizza perfection :)

Give this a try. You won’t be disappointed! — And Roxy wanted to make an appearance:)

Roxy...being a diva :)

The Best Fish You’ve Never Heard Of!

Tags

artichokes, brown rice, gluten free, Maker's Diet, mushrooms, olives, pasta, tomatoes, vegan

Saturday night, and here we are again.  If I wasn’t sick, I’d feel very depressed about that fact. But, what can you do.  Health update: I’m switching back to Asacol tomorrow.  The new form of the drug that I have been trying these past few weeks has been wracking my body with severe and painful side effects, so enough is enough. Ulcerative Colitis is a lot of times “trial and error” when it comes to healing, because everyone’s disease is different and specific to their own body.  I am going to be taking 15 fish oil pills a day…and that’s a highlight! *womp womp*

So any way, tonight at midnight — technically Sunday — we can break our Lenten fast and have a small treat of what we’ve given up.  My mom is all excited about that, but she won’t tell me what she gave up! I guess we’ll wait and see :)

zingy capers, fresh basil, and nutty artichokes! YUM!

Ok, now on to dinner! Earlier this week, I learned that my dad LOVES capers, which are pickled little flower buds that have a bright, briney, zing of flavor that goes wonderfully with fish and pasta. I decided to make him a special pasta treat!

I served a super flavorful artichoke, caper pasta with AMAZING broiled hake fish!

pasta stare down

Let me just take a minute to talk about this fantastic fish. Our friends at Lobsta Bakes recommended that we try Hake. It was the fresh catch of the day (wild, ocean caught) and the owner’s favorite fish! We had to give it a try…and Oh My Gosh. This is 2nd ONLY to Sea Bass! This fish was SO flakey, moist, buttery, meaty–yet–delicate, and reminded us a lot of sea bass! It is a member of the Cod family, and could be called, “poor man’s lobster.”  I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, for about 10 minutes, until flakey….and boy, does it flake!

check out that flaking action!

Ok, next: onto our pasta treat! Here’s what you need:

1/2 onion, diced

3 garlic cloves, minced

8 baby bella mushrooms, sliced

1 cup frozen artichoke hearts, quartered

3 vine ripened tomatoes, de-seeded and diced

dried oregano and basil

1/2 cup white wine

1/4-1/2 cup vegetable stock

fresh basil

10 kalamata olives, sliced

1/3 cup capers, drained and rinsed

reserved pasta water

Here’s your road map: I sautéed my onions in 1 tsp EVOO with salt and pepper. After they soften for about 5 minutes, add your garlic and dried herbs.  After a minute, add your mushrooms and cook for 5 minutes until they brown.  Deglaze with your white wine and let reduce.  Stir in your frozen artichoke hearts and allow them to defrost. (This will only take a minute.)  Then stir in tomatoes and vegetable stock.  Let them warm through, and it is now ready for the pasta! Right before you add in your pasta, stir in the olives, capers, and most (reserve some for garnish) of your basil chiffonade. Add pasta water to help create a silky sauce.

my dad's special pasta :)

This pasta was so yummy. There was a tang that you can only get from those little capers. The mushrooms added an earthy meatiness, the basil offered a burst of freshness, while the artichokes offered depth and a great texture. Paired with the lemony, delicate hake, we were practically licking our plates.

I hope my dad enjoyed his special caper pasta!

GF Breakfast for Dinner: Home Fry Remix!

Tags

breakfast, eggs, frittatas, gluten free, goat cheese, green pepper, Maker's Diet, mushrooms, olives, potatoes, red pepper, spinach, tomatoes

This week is quickly coming to a close, and I feel like I’ve been left in the dust! Where did it go?! I have a faint idea, but lets just move on to this delicious dinner.

For dinner tonight, since we all were feeling a bit disoriented that it was already THURSDAY, we decided to be even more discombobulated and have breakfast for dinner! :)

fantastic frittata PACKED with veg! look at that!

I served a beautiful frittata packed FULL of veggies; but the show stopper was the most amazing side of rosemary home fries! I mean, these were crispy-crunchy on the outside, and a soft pillow on the inside. Total decadence. But here’s the crazy thing — only 1 1/2 tsp EVOO!

I’d like to apologize for the crazy flash/dark thing going on with the pics today. Technology.

GF Breakfast for Dinner! Wooo!

First the frittata:

1/2 red bell pepper; small dice

1/2 green pepper; small dice

1/2 red onion; small dice

6 button mushrooms; sliced

6 sun-dried tomatoes; chopped

10 kalamata olives; sliced

big handful baby spinach; rough chop

4 whole eggs + 2 egg whites; beaten

2 oz shredded raw goat milk cheese (Old Kentucky Tomme)

Start out by spraying your oven-safe, large frying pan with olive oil spray and then add 1 tsp  EVOO.  Sautee the onions for about 5-6 minutes until tender. Then add in the peppers. Let them soften for about 4-5 minutes. Stir in your mushrooms, and allow them to reduce in size.  At this point, you may be wondering how the eggs are going to fit in here. Have no fear…it will reduce! Once the mushrooms have become 1/2 their size, stir in the sun-dried tomatoes and add the spinach, stirring until the spinach wilts. Once wilted, take pan off the heat (allowing it to cool so the eggs won’t instantly scramble), and stir in the olives.

After the pan has cooled for about…5-6 minutes, pour in the beaten eggs.  Put it have on the burner, and slowly stir at medium heat. This is to incorporate all the veggies and to allow all the eggs to heat evenly, not just the ones around the side. As soon as you start feeling the mixture thicken, stop stirring and just let it cook and set. Once you see the outside has formed a bit of a crust and is lemon yellow, gently run a silicone spatula around the edge. Lightly sprinkle the goat cheese over it and place in a 350 degree oven for about 20 minutes, until the eggs are cooked through.

I know the pictures may look a bit cheesy, and dare I say…greasy (shudder)…but that is just the camera flash glare…there is only a slight amount of cheese on there….barely 1/2 oz per person!  Trust me on this one…my tummy would not be happy!

frittata right out of the oven! beauuutiful!

Next! The ROSEMARY GARLIC HOME FRIES!!

Oh my Gosh. Total yumminess.

garlic rosemary oven fries that rock!

Preheat oven to 400 degrees. Take 2 russet potatoes and cut into 1/2 in chunks. Soak in cold water for 15 minutes. Then drain and dry them as best you can. I wrapped them in a clean kitchen towel several times.  Place on an olive-oil-sprayed baking sheet and pour 1 1/2 tsp EVOO over top and toss to coat. Lightly sprinkle with s & p (you will add more later), and add in about 1 T chopped rosemary and 2 minced garlic cloves and toss again. Bake for 40-ish minutes: stirring every 10 minutes until nice and golden brown: crunchy on the outside and soft on the inside. When you take them out, sprinkle with more salt to taste.

This meal was amazing. My parents were RAVING about the home fries. “Restaurant quality!” Served with organic catsup…get outta town! :)

Time for bed! See ya tomorrow!