The following two recipes are from this morning and last night. I think I need to remind everyone again that these recipes usually have a little wiggle room, so when I say one medium tomato, my view of that tomato is probably different from yours. And as I have said, especially with baking, for the most part I am being a bit of a mad scientist and not measuring precisely. Especially since I am building recipes from scratch with non-traditional ingredients, often it is a process of adding flours/ingredients 1 tbsp at a time. With original baking recipes, they are always works in progress. One of the most important things I want to impress upon my readers is a healthy bit of self-trust in the kitchen. Alot of recipes in books are made just a bit off on purpose. I am not doing that, but I am also (usually) cooking to my own palette. So if you want to up an ingredient or spice or change something up, go for it. Think something should be on medium high instead of medium low, great (especially since every oven cooks differently, which is why I try to give you other cues about what to look for) The recipes I put on here are never meant to be created ONLY as they are written. In fact, most recipes I post are intentionally flexible so that you can take 1 recipe and make 15-20 close alternatives out of them. And it should be noted that especially in baking, I blog gluten free....so if you choose to use regular flour, then the results will absolutely be different, especially since gluten free flours have distinct flours of their own, they often need less added stuff to make them great. Ok, enough with the chefs notes, as I said, its one of those days.
This is not quite a salsa, not quite a slaw, somewhat a salad.
1 ripe mango, cut into small chunks
1/2 large onion, diced
1 small jalapeno, minced (less for less heat, more for more heat)
1 medium tomato, seeded and diced
1 small head of red cabbage, grated/thinly sliced
cilantro, couple of tbsp, minced
1 avocado, chopped
2-3 tbsp apple cider vinegar
1 tbsp sherry vinegar
salt and pepper
Add all chopped ingredients together and give a good stir (don't put the avo in if you are not serving immediately). Juice the lemon over the top being careful not to get any seeds in the bowl. Add the vinegars slowly, adding only enough that the mixture is lightly dressed, salt and pepper to taste. I recommend letting this sit in the fridge (sans avocado!) for a while so the flavors can co-mingle like salsa does and then taking out just before serving.
This recipe was inspired by a recipe in Vegan Planet, my latest cookbook purchase. It is awesome!
2 cups Garlic Peri-Peri mashed potatoes (prepare mash potatoes as you usually do/like and add 1 tbsp-2tbsp Peri-peri spice rub seasoning and 2 tbsp Garlic Sauce)
4 portabello mushroom caps, gills removed and cleaned
3 tbsp olive oil
2 tsp wheat free tamari
1 large leek, white parts only, chopped
Preheat oven to 375.
We all like our mashers differently which is why I said to prepare them that way. I make mine with a little bit of almond milk and salt and pepper,thats it. Then add the peri-peri and garlic sauce.Set aside.
Meanwhile,heat 1 tbsp olive oil in pan over medium heat. Place mushrooms, cut side up in the pan and let sear for about a minute or two. Flip them, add the tamari and let cook another min- 2 mins. You really are just giving it a nice quick sear and don't have to worry about cooking it long.
Place in a baking pan, cut side up. Scoop mash potatoes into each one and tap down flat. Drizzle 1 tbsp of olive oil over top. Put in the oven and cook for 10-15 minutes until heated through. Depending on how long you leave them out, you may need more time. I cooked to this point and then 30 minutes later put them in the oven, so they needed more time.
In the same skillet, cleaned (of course). Heat the last tbsp of olive oil over medium-high heat and saute the leeks for 5 minutes/ until they are nice and golden brown. Transfer them out of the skillet and let drain on a paper towel.
To plate, place the portabello stack on a serving dish and top with the leeks!
For my meal, I had the portabello potato stack, the slawsa salad and leftover All that Beans (from my previous post). My mom was over for dinner and she approved :)
Another Sesame Street Song: Peanut Butter and Jelly
I had the craziest idea on my run to make a pb& j pocket for breakfast. It was awesome!
2 tbsp peanut butter
1 cup frozen berries
2 tbsp maple syrup
1 tsp vanilla
gluten free dough w/ oats.(I made a crust like my blueberry crisp, but rolled the oats in it. The amounts were very inexact.) 3/4 cup mix of Pamela's Bread mix and sweet sorghum flour; 1/4 cup water, 1 tbsp peanut oil, dash of salt, 1/4 cup raw gluten free oats. Mix it all together until rollable. Basically you are making a pie/pizza crust, it should be pliable and workable, but not over wet. It definitely shouldn't stick to the rolling pin. My advice? Play with it and you will get the feel for it. But don't over knead it either.