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Recipes
Basic Vegan Quiche Filling
By LEP04
In a bowl add the chickpea flour and one of the cups of water
- 1 cup ( 105 g ) chickpea flour
- 2.5 cups ( 600 ml ) water
- 1 vegetable stock cube
- 1/2 teaspoon sage (I used fresh rosemary)
- 1/2 teaspoon turmeric
- 3 tablespoons ( 10 g ) nutritional yeast
- 1/2 teaspoon black salt ( Kala Namak ), this is optional but it will give more of a taste of egg if used or 1/4 teaspoon of sea salt
- any vegetables...I cartelized onions and shallots and then added zucchini and red pepper
Jeanine Donofrio
By LEP04
Instructions In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple ...
- 3 cups small broccoli florets
- 1 cup cut green beans
- 2 cups uncooked gluten free fusilli pasta
- 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
- 1 cup sliced cherry tomatoes
- 4 sun-dried tomatoes, chopped
- 8 fresh basil leaves, thinly sliced
- 1/4 cup pine nuts
- sea salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 3 tablespoons water
Italian Red Lentil Soup
By LEP04
In a large pot, saute the onion in the olive oil over high heat for 3 to 4 minutes
- 1/4 cup chopped yellow onion
- 2 large cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups water
- 3/4 cup diced carrot
- 1 cup red lentils, rinsed and drained
- 2 teaspoons sea salt
- 2 tablespoons small pasta shapes
- 2 tablespoons chopped parsley
Grilled-Chicken Tacos
By LEP04
At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos, and...
- 3 medium tomatoes, coarsely chopped
- 0.3333 cup(s) fresh lime juice
- 1 cup(s) water
- 1 teaspoon(s) salt
- 2 pound(s) skinless, boneless chicken thighs
- 2 tablespoon(s) vegetable oil
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese
- Jarred salsa verde
- Chopped avocados, for serving
- Chopped onions
- Chopped tomatoes
- Chopped cilantro
Martha Stewart's Oatmeal Cookie
By LEP04
Make 3 logs. Slice each log into 8 slices
- Add:
- 1 1/2 c. flour
- 1 t. baking soda
- Sift these two together.
- 1 c. unsalted butter
- 3/4 c. sugar
- 3/4 c. light brown sugar
- 1 egg
- 1 t. vanilla extract
- Cream these together.
- 1 c. dried cherries
- 1 c. toffee bits (Skor's)
- 1 c. chunk chocolate bits (coarse chop)
- 1 1/2 c. oatmeal (I'm going to use old-fashioned.)
Gluten Free Bread
By LEP04
This gluten-free bread is tender, fragrant, dairy-free and rice-free, and easily egg-free with proper leavening
- 1 1/2 cups sorghum flour (aka jowar flour)
- 1 cup tapioca starch or potato starch (not potato flour!)
- 1/2 cup GF millet flour or GF oat flour
- 2 teaspoons xanthan gum
- 1 / 1/4 teaspoons fine sea salt
- 1 packet rapid dry yeast or 2 1/4 teaspoons
- You'll need sesame seeds for the top; set aside for later. Or omit.
- 1 1/4 cups warm water (at 110 to 115ºF)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon honey- or raw agave nectar to keep it vegan
- 1/2 teaspoon mild rice vinegar or lemon juice
- 2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
- Read more: http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html#ixzz24mEuGFZn
Summery Peach Salsa
By LEP04
Combine all ingredients in a bowl
- 1 cup diced peach
- 1/2 cup diced plum
- 1/4 cup minced shallots
- 3 tablespoons orange juice
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons chopped seeded jalapeño pepper
- 1 tablespoon minced fresh mint
- 1 tablespoon honey
- 1 teaspoon minced peeled fresh ginger
Quinoa Salad
By LEP04
Bring the water to a boil in a large saucepan
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 1 small red onion, cut into 1/4-inch cubes
- 1 large tomato, cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears
- 1 avocado, peeled, seeded and diced, for garnish
Lemonade
By LEP04
In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves
- 2 cups sugar
- 1 cup hot water
- 2 cups fresh lemon juice
- 1 gallon cold water
- 1 lemon, sliced
- Mint sprigs, for garnish
Corn, Cherry Tomato, Arugula and Blue Cheese Salad
By LEP04
Combine first 5 ingredients in large bowl
- 2 3/4 cups fresh corn kernels or frozen, thawed, drained
- 1 1-pint basket cherry tomatoes, halved
- 4 celery stalks, chopped
- 1/2 red onion, chopped
- 2 1/2-ounce packages arugula, stems trimmed, leaves chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 1 cup crumbled blue cheese (about 4 ounces)