Archive for the ‘Evil Food’ Category

A few pictures to go along with my recipe posts.  Seems lots of folks are getting here by searches looking for recipes… vegan mushroom risotto, sun dried tomatoes, ground moose… I figure the least I can do it get of my lazy hiney and give you a visual of what I made.  I wonder, though, when it will stop feeling a little wierd to take pictures of my dinner?  Well, tomorrow night, when I’m not doing all the work at home that I can’t seem to get done at work, I’ll be a-cropping and a-updating those posts.  I know, you can’t wait, I can feel the buzz of anticipation from here.


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This recipe is super fast and super yummy!

Chicken Pasta with Sun-dried Tomatoes and Basil

gluten-free, dairy-free, soy-free, corn-free, nut-free

2 large boneless chicken breasts

1 cup chopped sun dried tomatoes (about 20 halves)

1 Tbsp dried basil (or 3 Tbsp of fresh basil, finely chopped)

1 medium onion, chopped

2 medium cloves garlic

4 cups gluten-free pasta (I use Tinkyada spirals)

Olive Oil for sauteing

salt and pepper to taste


Reconstitute your sun-dried tomatoes, if necessary, by placing them in a bowl and pouring very hot water over them.  Let them sit until softened.  Once softened, chop into small pieces. Keep your soak water.

Cook pasta according to directions.

Heat 2 – 3 Tbsp of olive oil in a skillet over med heat.  Put onion in skillet, crush garlic into skillet and saute for a bit.   Add dried basil, stir well (if fresh, do NOT add now).  Lower heat and cook onion, garlic and basil while you cut up chicken breasts into small pieces.  Put chicken in skillet with onion, garlic, and basil and sprinkle with salt and pepper.  Increase heat to med, or a couple notches above med.  Cook, stirring frequently.  When chicken is about half-way done, add 1/4 – 1/2 cup of the tomato soak water then add tomatoes.  If using fresh basil, add now.  Toss to combine well.  Cover and stir occasionally until chicken is cooked through.

Sometime in this process, your pasta will be done.  Rinse with cold water, return to pot and toss with a drizzle of olive oil.

When chicken is done, toss in a large bowl with the pasta.  Salt and pepper to taste.  Eat, drink, be merry.

Serves 3 – 4 adults.  Prep time: if you can multi-task this seriously only takes about 30 minutes.

Note about picture: I slapped a few blobs of Sunset Acres Goat Cheese (Garlic and Herb) on this but I don’t usually because it makes me break out like mad.  Sometimes I forget and am swayed by the yumminess, but I always pay.

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I feel like I need to disclose that I’m in no way vegan, but my avoidance of dairy leads me to things that are dairy-like but dairy-free and therefore vegan sometimes.  The inspiration from this recipe comes from here.  It’s originally a “raw” recipe, but my choice to use maple syrup makes it un-raw.

Bub declared this the tastiest thing he’d ever eaten and I have to admit, it’s pretty darn good.  It doesn’t taste exactly like pudding, but close enough.  It absolutely has the look and consistency of pudding.  Mmmm. Bub requested it in his lunch tomorrow.  If you made it a bit thicker, it would be awesome as icing.  I’m dreaming about a parfait type thing  by layering cashew cream with this pudding.  So much for living ‘without’.

Vegan Chocolate Pudding

gluten-free, dairy-free, soy-free, corn-free, peanut-free

2 small avocados (I used frozen ones that I thawed before using)

1/4 cup cocoa powder

1/2 cup wet sweetener (maple syrup, agave nectar, honey – you might have to tweak amounts for taste depending on which you use – I used half agave, half maple syrup but next time I’ll use all maple.)

2 tsp vanilla extract (I make my own with Cold River potato vodka and vanilla beans… yum)

1/4 tsp salt

2 Tbsp water (add additional water 1 Tbsp at a time to get right consistency)

I tossed it all in the Magic Bullet I’ve borrowed from my neighbor since my blender died (base cracked when I was putting it back together… serious disappointment… neighbor to the rescue).   Blend and scrape down occassionally (or shake up if you have a magic bullet too).  Done.  Eat.  So easy.  So yummy.

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Make this.  You will be happy.  The inspiration came from this blog post and I took her advice and used anchovies (yes, anchovies… just quit making that face and try it).

White Bean and Kale Soup

2 oz jar anchovies (Crown Prince is the brand I used, I used the whole jar, oil and all – smoosh them up with a fork or flat side of a knife)

Olive oil for sauteing

1 sm leek, chopped

1/2 cup chopped onion (about 1/2 med onion)

2 cloves garlic, crushed

1 bunch lacinato or regular kale (wash, cut out stems, chopped to your liking)

4 oz crimini (aka baby portobello) mushrooms, chopped to your liking

3 lg plum tomatoes (blanched, skinned, chopped)

1 Tbsp hot sauce (optional, more or less to your liking)

6 cups broth

2 cans great northern beans, with the liquid

Saute onion, leek, and garlic until onions are clear.  Add mushrooms, saute for a few minutes.  Add tomatoes, cook for a few minutes.  Add smooshed up anchovies and their oil (I pour the oil in the pan when I’m getting them out of the jar to smoosh them up).  Stir well to make sure anchovies are broken up and well distributed.

Add kale and cook down, stirring to combine ingredients.  When kale is soft, add beans (and their liquid) and 6 cups broth.  Bring to boil and simmer for 5 minutes.  Salt to taste (doesn’t need much).

I also made a batch that I added some cashew cream* to.  It was pretty good, not sure if I like it better with or without.

*Cashew Cream

Equal parts water and cashews.  Measure cashews and soak for at least 30 minutes, rinse.  Add water, blend the dickens out of it until you get a nice frothy cream.

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Sometimes, you just need a little comfort food.  However, if you are me, it’s a bit hard to come by when you can’t eat dairy, gluten, soy or corn.  I’ve been playing with cashew cream (soaked cashews blended with water) and decided to make a cheese sauce.  What better to pair that with than rice noodles and moose burger.  I know, you were thinking the same thing.  You could easily omit the meat and just make this a nice yummy vegan mac and cheese, if that’s your thing.  Me, I like meat.

Cheesy Noodley Goodness

dairy-free, gluten-free, corn-free, soy-free, peanut-free

1.5 – 2 lbs of ground meat

1/4 lg onion, chopped (about 3 Tbsp)

2 medium cloves garlic, crushed

Oil for sauteing (esp if you are using game meat since it has less fat than cow)

4 cups dry rice noodles (I used twists, elbows or shells would work too)

Cheese Sauce:

1 cup raw cashews

2 cups water

3/4 cup nutritional yeast

1/2 tsp garlic powder

1/4 tsp yellow mustard

1 tsp salt

1/4 cup flour/flour mix

Soak cashews in water for at least half hour.   Cook pasta, drain, rinse.

Saute onion and crushed garlic in a bit of oil.  Add the meat and brown.  You can drain the meat if you want, it’s up to you. Keep both of these warm while you cook the “cheese” sauce.

Drain cashews and put in the blender.  Add 1 cup water.  Blend well, for a while, like at least a minute or two.  It should be thick and frothy.  Add another cup of water and the yeast, flour, garlic powder, mustard, and salt.  Blend well, though it still might be a titch gritty.  Pour this mixture into a sauce pan.  Heat over medium/med high heat until it thickens.

Put noodles and meat into a bowl, fold in “cheese” sauce.  Eat right away, salt and pepper individually, to taste.

This makes me happy.  Very happy.  Now I’m going to go eat a brownie with coconut ice cream (gf, df, cf and corn free of course).  Yes, more comfort food.  Heh.

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I tried this last week, using my banana bread recipe as a jumping point (mmmm).  It was okay, but a bit dry.   This one is in the oven and lest my method be replaced by madness before I have a chance to write it down, so begins the food allergy test kitchen. I’ll add the actual results later.

Pumpkin Bread with Pecans and Dried Cranberries

1 can pumpkin (15 oz)

3 eggs

1/2 cup granulated sugar

1/2 cup light brown sugar

1/2 cup canola oil (or butter if that doesn’t make you break out in acne and get constipated)

2 and 1/4 cups flour mix*

1/2 tsp salt

1/4 tsp cinnamon

1 Tbsp baking powder

1 cup dried cranberries

1 cup pecans

4 Tbsp maple syrup

Preheat oven to 350 degrees. Grease a 9×11 pan.

I did this step the night before, but you don’t have to.  Place pecans in a bowl with maple syrup, sprinkle a shake or two of salt.  Mix to coat pecans as well as possible (this is a bit tricky, pecans seem to have something against maple syrup).  Pour on to parchment lined pan and toast in oven for about 10 minutes (watch and be careful not to burn, although a little burned is okay, or at least I hope so). Remove from oven and cool.  When cool enough to handle, chop to desired coarseness.

Mix wet ingredients and dry ingredients in separate bowls (except cranberries and pecans).  Combine and mix well.  Fold in cranberries and chopped pecans.  Pour batter into greased pan and bake for 1 hour.

I’ll let you know how this comes out when it’s had a chance to cool and I’ve had a chance to eat some.  I’m hopeful.

*Flour Mix

6 cups rice flour

2 cups potato starch

1 cup tapioca starch

4 tsp guar gum


The Verdict:  This was good out of the oven… but really awesome the next day.  It was moist and so yummy.  I ate a lot of it.  A lot.  I shared, a little, with my gluten free supervisor and a coworker.  The maple syrup didn’t really do much for the pecans, so I changed the recipe up above to double the maple syrup.  A little burned is okay on the pecans, in case you were wondering.

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Vegan Mushroom Risotto

gluten-free, dairy-free, soy-free, peanut-free, corn-free

1/2 cup cashews

1.5 cups arborio rice

8 oz crimini/baby portabello mushrooms, chopped up (little, big, that’s up to you)

1 med onion, chopped up

2 cloves garlic, crushed

3/4 cup white wine (optional)

4 – 6 cups vegetable stock (or water)

Salt and pepper to taste

Put the cashews in a bowl, cover with water, set aside.

In a large pot, saute onions, garlic and mushrooms in oil until the onions are soft and translucent.  Add rice and mix until it is well coated with other ingredients.  Add wine and stir until absorbed.  Add enough broth/water to cover the rice.  Bring up to a boil, stirring often/constantly to prevent sticking.  When most of the broth/water is absorbed, add more to cover the rice, bring to a boil, stir.  Lather, rinse, repeat.

When the rice is tender/done, remove from the heat.

Drain water from cashews and place in a blender.  Add 1/2 cup clean water.  Blend.  Leave it on for a bit, stop and scrape down the sides if you need to, but let it blend a while until it gets nice and creamy.

Fold the cashew cream into your risotto.  Salt and pepper to taste.

This is perfect with a side of roasted asparagus (toss spears in oil, salt and pepper, place in a pan in the oven at 350 until done to desired tenderness).

Variations: If you can’t do cashews, you can use 1/2 – 3/4 cup coconut milk.  If you aren’t vegan, you can use chicken or beef broth.

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