Tuesday, December 30, 2008

TED White Sauce

Basic TED

Ok Coralie, this one is for you! I was craving pasta and white sauce, so I created a light sauce that worked well with pasta, and would also taste fab on a baked potato, or over sauted vegetables.

In a blender, combine:
2 cups rice milk
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. salt
4 tsp. tapioca flour (or arrowroot, potato starch, corn starch)
1 Tbsp. olive oil

I add the dry ingredients while the blender is on low so they don't cake to the side. Once well blended, transfer to a small pot and cook over medium heat until thickened, whisking continually. If you can have other herbs or spices, feel free to add some in. If you can't have garlic or onion powder, try adding in some tomato paste, or even ketchup to make a creamy tomato sauce.
I had mine over rice pasta, with some sauted sweet potato and zucchini, as well as several of my delicious! carrot rice balls. So yummy.

Sweet Potato & Zucchini Saute

Thinly slice the sweet potatoes and place in a large skillet with 1/2 a cup of simmering water. Allow the potatoes to just become softened, then add in the thinly sliced zucchini. Once all the water has evaporated and the potatoes are just soft, add in 1 Tbsp. of olive oil, up the heat and get some nice color on the veggies. Season with salt and onion powder.

Monday, December 29, 2008

Sweet Potato Pancakes

Early TED

One word:

YUMMY! My husband discovered this recipe in the Moosewood Cookbook by Mollie Katzen and surprised me with it for supper. He made enough for the whole family, and again I'll say it's such a treat to be able to eat together! He told me that his plan is to try and help me make a meal for supper every night that we can all eat together. They might be able to add in some dairy or tofu to their meal which I of course can't have, but I'm thrilled at the effort and thought he is putting in to helping me eat this crazy diet. He's a wonderful man, I'm so lucky! Ok, back to the recipe. You have GOT to try, it was so, so, so good. Abigail was sneaking them off the plate as soon as hubby was taking them off the skillet.

4 cups (packed) of coarsely grated sweet potatoes or yams. (approximately 1 large or 2 medium). Utilize your food processor if you have one...made the process much faster!
1/2 cup grated onion
1 tsp. salt
4 EnerG egg replacer equivalents (don't forget the water to "make" the eggs)
1/3 cup GF flour of choice (rice, quinoa, millet or a GF baking flour blend)
olive oil for frying

Combine all ingredients and mix well. Heat a small amount of oil in a skillet until it is very hot. It should sizzle a fleck of batter upon contact.

Use a non-slotted spoon to form thin pancakes, patting the batter down. Fry on both sides until brown, adding small amounts of additional oil, if/as needed.

I ate mine with a small amount of ketchup, but honestly they were so flavorful that they were awesome plain. The remainder of my meal was composed of 1/2 an avocado, several black olives and some gorgeous green broccoli. It was a great meal :-)

There were a number of other recipes in the Moosewood cookbook that I look forward to modifying, testing and posting. Anything new is so exciting!

TED Vegetable Stir-Fry

Early TED

I was so glad when I was able to add in broccoli. I love it, I knew I needed a green vegetable while on such a limited diet, and I love stir-frys! So yep, I was pretty thrilled. I didn't measure the ingredients in the stir-fry we made last night. I'll just give approximations of what I used, and adapt to include the vegetables that you are able to eat.

1 head broccoli, lightly blanched
3 carrots, chopped and lightly blanched
1/2 an onion, sliced
3 stalks celery, sliced on a diagonal
1 cup mushrooms, cleaned and sliced *
1 sweet potato, cooked al dente, then peeled and cubed *
Add in some turkey or chicken if you are a meat eater

To blanch, I just tossed in a microwave safe bowl, and placed in the microwave with 1/2 an inch of water and cooked, covered for just 1 1/2 - 2 minutes. You want the vegetables to still have a bite.

*I forgot to add in these vegetables! I realized after completing the dish, so didn't want to go back and cook anymore. Hmmm, would have been much tastier with them included!

1 1/4 cups cool water
1 Tbsp. kitchen bouquet (my new favorite...it adds some flavor and a rich dark color)
garlic & onion powder to taste
salt, to taste
1 small squirt ketchup (or sweet chili sauce if you can have)
2 Tbsp. tapioca starch, or other starch of your choice

Saute the onions in a large skillet, and when soft add in the remaining vegetables. Mix the starch into the cool water until dissolved, then add to the skillet and cook with remaining ingredients until the mixture begins to slightly thicken. Turn heat off so that vegetables don't over cook. If I ate chicken, I would totally be adding in some! Just increase the water, starch and seasonings so the sauce can accommodate the extra ingredients.

We served our stir-fry over rice noodles, or you can serve over brown rice (brown rice is always 10 times better for you than white!!! On the TED, EVERY extra nutrient counts!)

Potato Onion Spring Rolls

Early TED

I enjoyed browsing through the Asian market last week, searching the shelves for something I could eat on the TED! I'm sure the employees were shaking their heads as my odd questions, and most likely thinking "Crazy white woman!". I found these rice wraps that I have used before, so grabbed some. I asked if they could only be served fresh (uncooked) or if I could fry them. I was adamantly told that they could NOT be fried, but I did attempt some and the results weren't too bad.

3 large potatoes, pierced and microwaved until soft. Refrigerate or freeze until cooled, then peel and finely chop.
1/2 an onion, finely diced
1 handful of cilantro, roughly chopped
1 Tbsp. olive oil
salt, garlic and onion powder to taste

Saute the onion until soft and mostly clear, then add in the peeled potatoes that have been finely chopped. Saute until the potatoes take on some color, season to taste and then add in the freshly chopped cilantro.
To assemble wraps:

Pour some warm water onto a plate, and then lay a single rice wrap on the plate. The wraps are round, dry and hard. Placing in the water rehydrates them and they become very soft, clear and flexible. Just keep turning them in the water, flipping over occasionally until completely soft all over. Carefully lift up and allow excess water to drip off. Lay on a cutting board, plate or on the counter and smooth edges out into a circle. Place 2 Tbsp. of filling on the bottom 1/3 of the circle. Fold the bottom of the wrap up over the filling, and then squeeze back towards you just a bit to make a firm, solid roll. Fold the right and the left sides over the filling by about an inch to seal it in, then roll from the bottom up towards the top of the empty wrap. It should look like a long rectangle laying vertically with a rounded top prior to it being rolled. I should have taken pictures! It sounds complicated, but it's truly very easy. The wrap will be slightly tacky, and will stick to itself and seal.

If you would like to fry, heat about 1/4 of an inch of oil in a small pan, and crisp on all sides. If I had a fry daddy I would have used that to really get them cooked. Make sure you use a high temp as they will soak up oil. Drain well. They were fantastic fresh, which was what my hubby preferred. I served with a sweet chili sauce, which tested Noah's limits a bit. I might try to do a mixture of ketchup and chili sauce next time so it's milder, but I still get the sensation of having a dip! The two closest in the picture were fried, and the far one is fresh.

The sauce we used was called sweet chili chicken sauce, and is at the Asian market. The sauce and the wrap both run around $1.50 - $1.90, pretty cheap!

Saturday, December 27, 2008

Corn, Dairy, Egg, Gluten, Soy, Sugar-Free Bread

Early TED

I found this recipe online while searching for a dairy, egg, nut and soy free mayonnaise or sour cream. No luck on the mayo or sour cream, but I'll have to give this a try! This was found at:


Dry Ingredients:
2 ½ cups rice flour
½ cup tapioca flour
2 ½ teaspoons guar gum
1 tablespoon yeast
1 teaspoon salt

Liquid Ingredients:
2 tablespoons honey
2 tablespoons olive oil or tallow
1 ½ - 2 cups water
1 teaspoon cider or rice vinegar

Add liquid ingredients to dry ingredients in food processor. Process the mixture until it is smooth like a cake. Spoon it into a greased bread pan or muffin tins. Bake in oven at 350F - 30 min for bread and 15 minutes for the buns.

Gluten Free Peach Cake

Broad TED

2 cups quinoa flour or rice flour
1 cup gluten free flour mix (nature's all purpose blend)
4 tsp baking powder
1 tsp baking soda
1 cup raw sugar
1 large box jello mix (orange, peach or strawberry)
6 egg replacer equivalent
1 lb ripe peaches, pealed, chopped & pureed (or use canned, and drain well)
3/4 cup olive oil
1 cup pear juice (water or milk may be used).
1 tbs vanilla
1 tsp cinnamon
dash ginger

Mix together all ingredients.
Beat on high speed for at least 3 minutes
Pour into pan (filling half way)
Cake is done when toothpick comes out clean

Vanilla Icing
1 cup confecitoner's sugar
1 tsp vanilla
mix until everything is blended, may add a drop or two of water if needed.
Smear all over - cool and refrigerate cake

GF Banana-Quinoa Muffins

Basic TED

1/2 cup Quinoa Flour
1/2 cup Quinoa Flakes
2 Tbsp Honey
2 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
2 Very Ripe Bananas
2 Egg equivalents

Preheat oven to 400 degrees. Mix flour and flakes with dry ingredients. In separate bowl mix together bananas, eggs and honey, add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes at 400 degrees. Note: fill muffin tins 1/2 full.

For waffles, add 3 tablespoons oil and 1/2 cup milk or until desired consistency.

I have made these muffins...and when you are desperate for a bread of any type, they worked! Now that I can have rice flour, I would make again replacing the quinoa flour with rice. The banana works great in here though, and they were quit good. I've told my husband that my standards have been greatly lowered when it comes to foods on the TED... It's almost more the opportunity to eat a somewhat "normal" food that is a source of great excitement lately!

Crispy Quinoa Cookies (Gluten-Free)

Below is a recipe I adapted from the ancient harvest quinoa website. The link is www.quinoa.net. There are quite a few recipes on there, but surprisingly, many are loaded with dairy. So I'll find the few that I think can be modified and post them on here. My husband made these for me as a surprise for supper tonight. They were quite good! I changed the recipe to up the sweetener a bit. When baking them, they appear soft after 15 minutes, but go ahead and pull them out and they will crisp up out of the oven. They were great with a super cold glass of rice milk (I sprinkled on some nutmeg for a "rice nog" effect.) Hmmmm.... Milk and cookies! Anything to fool my brain into thinking "this is normal" :-) And it mostly worked, I will definitely make again.

Early TED

1/2 cup honey
1/2 cup brown sugar
1/2 cup margarine
1/2 cup sunbutter
1/2 teaspoon vanilla
1 cup quinoa or rice flour (rice flour will give milder flavor)
3/4 cup quinoa flakes
1 tsp. baking soda
1/4 tsp. salt

Heat oven to 350 degrees. Beat honey, brown sugar, margarine, sunbutter and vanilla in medium bowl until creamy. Combine quinoa or rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Yields about 3 dozen cookies.

Thursday, December 25, 2008

Corn, Egg & Cheese-Free Huevos Rancheros

Early TED

I made traditional huevos rancheros for the rest of the family for Christmas brunch, and was very sad that I couldn't have them! I had tried corn for the 3rd time yesterday and poor Noah was in pain all night long. People have asked me before if I often "cheat" on the TED. Honestly, I really don't have a problem cheating because when your child is writhing in pain in your arms all night long, it puts a perspective on the whole eating issue. So...I decided to make my own version of Huevos Rancheros for myself! And it was delicious!

Quinoa Rice Fry
2 cups brown rice, cooked
2 cups quinoa, cooked
3 large carrots, peeled and diced into 1/4 in. pieces
1 large onion, finely diced
1/2 lb. white mushrooms, cleaned and finely diced
4 Tbsp. olive oil
1/2 cup water

In a large skillet, 1 Tbsp. olive oil, then the carrots and onion and cook over high heat for 5 minutes, then add the water and cook further until the carrots and onion are al dente, with a slight bite. Add in the remaining olive oil, then add in 2 cups of brown rice and 2 cups of quinoa. Finely, add in the diced mushrooms. Cook over high heat until the rice/quinoa mixture is well cooked like a fried rice would be.

Corn, Egg & Cheese-Free Huevos Rancheros
1 (or 2) rice tortilla shells
1/2 cup home made refried beans (see prior post)
1 cup quinoa rice fry
avocado, for garnish

Lightly fry the rice tortilla in olive oil to soften it. Drain on a paper towel, then place on the plate. Smother with refried beans, then top with 2nd tortilla shell (or skip 2nd shell and proceed to next toppings.) Top with the quinoa rice fry, salsa and sliced avocado.

The quinoa and beans provide great protein, so this makes for a healthy, satisfying, filling meal. Yummy!

Huevos Rancheros

We've decided to start a family Christmas morning tradition and have huevos rancheros for our brunch. We enjoyed them this morning and although I couldn't have the "real" deal they looked delicious, and my alternative was very good as well.

All the food blogs I read have pictures, so I've decided to take some when our meal isn't too rushed. Hope you enjoy!

Homemade Refried Beans
In a crock pot the night before, place a bag of pinto beans that have been sorted and rinsed. Cover with 3 inches of water, and season liberally with salt, garlic powder and onion. My Father always slices an onion in half and places in the pot as well. Cook on low overnight. I usually start on high, and then turn down mid-way through the night because I'm afraid the water will evaporate.

The next morning heat a large skillet (I prefer cast iron) and add several Tbsp. of olive oil. Use a slotted spoon to transfer the beans to the skillet. Mash with a potato masher and cooking liquid as needed to get the right consistency. Season with salt, onion and garlic powder. If you have the time, first saute a finely chopped onion and or a red pepper in the skillet until caramelized, then add in the beans. We were short on time this morning.

Fry an egg to your preference, either other easy or hard. Fry corn tortillas in olive oil until soft. Assemble by placing tortillas on the plate, top with a large dollop of refried beans, then with the fried egg, salsa, and some shredded cheese. Then either place in the oven to keep warm and melt the cheese, or pop in the microwave. Garnish with cilantro if desired.

Delicious! And very, very filling.
Here is a picture of my 4 1/2 year old Abigail enjoying her Christmas brunch. The avocado was her favorite part (of course!) then the egg and the rest of the meal. She approved!

Wednesday, December 24, 2008

Quinoa Carrot Puree

Basic TED

Early on the TED I felt like I needed to get nutrients in any way I could. So I created this puree that I added to all my soups, and even really enjoyed with rice pasta and tomato sauce. It added a sweetness to the acid of the tomatoes that really toned down the pasta sauce.

I large carrot, peeled and cut into chunks
1 cup cooked quinoa
1/2 cup water

Steam the carrot until soft, then place in blender with quinoa and water and process until a thick puree forms.

This holds in the fridge for a week, or can be frozen in ice cube trays to be pulled out and used whenever desired. It nicely thickens vegetable soup, and adds all the health benefits of a carrot, as well as the great protein of the quinoa.

Carrot Rice Sunshine Burgers / Meatballs

Early TED

Give me a protein and some basic pantry ingredients and I can make you a vegetarian meatball or patty. I was unable to eat rice at the beginning of my TED, so had a difficult time coming up with something. However...I have succeeded! These are AMAZING! Really delicious and versatile and I have thoroughly enjoyed them almost every day. I plan on making a sweet and sour sauce to cover them and baking a small dish for my Christmas dinner.

1 cup raw sunflower seeds, ground well in food processor (never use roasted, blagh!)
1/2 cup rice milk
2 cups brown rice, cooked and cooled, roughly ground in food processor. Add in 1/2 cup of rice milk, and the cooked rice should start to form a ball and roll around the bowl. This serves as the "glue" or egg replacer to hold the balls together.
2 tsp. garlic powder
1 Tbsp. onion powder
2 tsp. sea salt
5 medium (six inch or so) carrots, steamed al dente, finely ground in food processor (I just toss them in the microwave with a Tbsp. of water and cook for several minutes, covered.)
4 - 6 cups crispy rice cereal, pick one free of corn syrup
1 Tbsp. ketchup * optional, tastes great without
1 1/2 tsp. kitchen bouquet sauce * optional, tastes great without

Mix all but crispy rice together in a large bowl until the mixture is evenly combined. Add in the crispy rice and incorporate to form a moist, but slightly sticky mixture that holds it's shape well when formed into a ball. I just use my hands and squeeze everything together.

Grab a fist-full of mixture and squeeze into a tight ball. Then begin to flatten the ball into a patty and round the edges to keep them smooth. I make about a 3 inch patty that is about 3/4 inch high. You should get around 12 patties out of the above recipe. Heat a skillet and add a good 1/2 inch of olive oil. Once really pipping, add in the patties. Cook until browned and almost crispy on each side, then drain on a paper towel.

Make balls the size of a large walnut if making meatballs, and fry well on all sides.

Monday, December 22, 2008

Mochi - Bake & Serve Rice Squares

Basic TED

I have discovered a new product from HyVee that is very intriguing, and wasn't too bad either! Ok, it was pretty good, I gobbled them up! It is called Mochi (pronounced Mo-Chee) and is made from organic sweet brown rice and filtered water. Here is the package description:

Mochi is a traditional Japanese food made from a special short-grain sweet rice. We steam then pound the rice to accentuate its chewy texture and nutty flavor. Bake Mochi - amazing! - it puffs up, creating a chewy moist muffin with a crispy crust. Mochi is a satisfying whole-grain tream known for promoting stamina. 100% non-dairy and wheat-free.

Visit the company's website at www.grainaisssance.com
or this link for some recipe ideas:
There are some very interesting recipes, both savory and sweet on their website. I look forward to trying them some different ways!

I enjoyed mine with SB lite and jelly, and then wanted more so had sunbutter and jelly. Fresh from the oven they were warm and soft inside and crispy outside. Kind of reminded me of a popover? They are in the health market near where the refrigerated tortillas are. I got mine at N. 84th and Holdrege.

Yeah! I love finding new, safe pre-packaged foods. :-)

Sunday, December 21, 2008

Pear Smoothie

Basic TED

Place one can of lite pears (canned with pear juice, not splenda) in the freezer. Once almost frozen, add to blender with pear juice and rice milk and blend until super thick and frozen. Delicious!

As I could add more fruits in, I would keep canned peaches and pears in the fridge, and freeze my peeled, ripe bananas in the freezer. Toss one whole can, with juice in the blender along with one frozen banana broken into chunks and blend. No milk needed, delicious and super creamy. I still have these almost every day.


Fried Potatoes

Basic TED

The one thing on the TED that I LOVE! I'm a fried potato fan, and I have perfected them after eating every morning for the last 13 weeks! Wow, that's a lot of fried potatoes :-) (91 servings to be exact....)

2 large potatoes
sea salt
olive oil

Using a scrubby sponge or brush and some dish soap, very, very thoroughly scrub potatoes until they look sparkling clean. Pierce several times with a knife and place in microwave. Using microwave setting for potatoes, cook until done. Place in freezer until they are cool to the touch. Cut into 1/2 inch cubes. Meanwhile, heat 2-3 Tbsp. of olive oil in a large skillet. We have an old electric skillet that I crank up to 400. (But I don't think it really gets to 400, so watch carefully if you are cooking that high!) Once the oil is rippling on the surface, add in the potatoes and let SIT for several minutes. Don't stir. Sprinkle with sea salt. After a good crust has formed, flip/stir until nicely browned on most sides.

I couldn't resist and had mine with ketchup. Which Noah tolerated, so then I knew I could have tomato and small amounts of vinegar. I also enjoyed some lite canned peaches, and there is a slice of my quinoa rice bread with sunbutter and blueberry pomegranate preserves. Yummy!

Potato Vegetable Soup

Early TED

In the early stages of my TED I was unable to eat rice or rice milk. So I figured out a way to make potato soup with no "milk". I was using Dari-free potato milk, but it was very sweet so I didn't like using in savory dishes. The secret to my creamy potato soup was to blend 1/3 of the soup and several Tbsp. of olive oil until creamy and smooth in the blender. You would be surprised by how nicely it works!!!

5 large potatoes, peeled and cubed
4 stalks celery, diced
4 carrots, peeled and diced
1 onion, diced
water, enough to just cover contents of pot
1 cup rice milk, if you can have
2 tsp. sea salt, or more to taste. I like things salty!
1 tsp. onion powder
1 tsp. garlic powder
4 Tbsp. olive oil
*add in some turkey or chicken chunks if you eat meat.

In a large saucepan over low-medium heat, saute onion in 1 Tbsp. olive oil until good color develops and onions are slightly translucent. Add in carrots and celery and saute an additional 2-3 minutes. Add in potatoes, water and seasonings. If using milk, do not yet add in. Raise heat to medium and cook until potatoes are tender. Add in milk. Transfer 1/3 of soup to blender and add 2-3 Tbsp. of olive oil. Blend on high until creamy and smooth, then return to pot. Adjust seasonings as needed.

Makes 4-5 good sized bowls of soup. I always make extra to have in the fridge for "emergencies" when I don't have time to make anything else.

Quina Rice Bread

Basic TED

Wow, this was good. Satisfying to my very core, as it was my first "bread" in 10 weeks. Fresh from the oven, warm and radiantly scented. It was a fabulous taste sensation! So, if you haven't tried quinoa, once again I will highly recommend it! Here is a link with more information on quinoa's health benefits:

Ok, on to the bread! Don't expect a fluffy, gluten full texture, as this has a soft, moist, slightly crumbly texture very similar to cornbread. Nonetheless, it was FABULOUS smothered with SB light and jelly.

Rinse in cold water 3x:
1 cup white raw quinoa grain (seeds)

Soak in 2 cups water at room temperature overnight, or for 6-10 hours. (Your seeds will start to sprout! This will make them healthier, easier to digest, and easier to puree.) Drain well the excess water and puree sprouted quinoa seeds in a blender with:

3/4 c milk or milk substitute
2 eggs (or use EnerG egg replacer)
1 Tbsp. agave syrup or honey or sugar
2 Tbsp. starch (tapioca or arrowroot, or cornstarch if you can have it.)
1/4 tsp. sea salt

Combine seperately:
1 cup brown rice flour (I ground my own flour in my Vita-Mix blender and it worked great.)
1/2 tsp. baking soda
1 1/4 tsp. baking powder (gluten-free if necessary)

Mix wet and dry just until thoroughly incorporated, but don't over-mix. Pour into a generously greased loaf pan (I used a glass pan). Bake at 350 degrees for about 40-50 minutes - a toothpick inserted in the center should come out clean when it's ready. Remove from oven and let sit for 5-10 minutes before removing from the pan - and then on to a cooling rack. I skipped the cooling rack and just laid the bread on it's side to cool.

Enjoy fresh as is, or with butter, honey, preserves, nut butters... If keeping longer than a da, wrap it up and store it in the fridge. Later you can slice and toast it.

Props to Patty at http://pattycake.ca for the fabulous recipe.

Friday, December 19, 2008

Fruit Cobbler

Early TED

This quick dessert can be made with the fruit of your choice, my favorite is peach.

3/4 cup gluten free flour (my fav is rice or quinoa)
1/4 tsp. xantham gum
1 1/2 tsp. baking powder (be sure and use corn starch free if there is a corn intolerance)
1/2 tsp baking soda
1 tsp. EnerG egg replacer powder
1/4 tsp salt
1/4 cup maple syrup, honey or sugar
1/4 cup rice milk
1 Tbsp. olive oil or Smart Balance light
2 cups canned peaches or pears, drained and sliced

Preheat oven to 350 degrees. In a medium bowl, combine flour, egg replacer, baking powder and salt. Add sweetener of choice, rice milk, olive oil or SB light, xantham gum, baking powder, soda and salt and whisk until smooth. Lightly spray a casserole dish with olive oil or brush with SB light. Pour batter into dish and place fruit on top. Bake for 45 minutes or until lightly browned.

Baked Potato With Carrots

Basic TED

Yet another way to eat potatoes and carrots...it's great to find a creative way to eat the same old thing!!!

1 baking potato
1-2 carrots
2 Tbsp. rice milk
1/4 small zucchini, shredded
1 Tbsp olive oil
Salt and pepper to taste

Bake potato and slice in half lengthwise. Scoop out most of the inside, preserving the shells, and mash well with salt, pepper and a splash of the olive oil.

As potato is baking, cut carrots into 1/2-inch slices and boil in water or steam in microwave until soft. Mash the carrots well, and then combine with mashed potato. Add rice milk, adjust salt and pepper and stir until blended.

Return mixture to shell and top with shredded zucchini. Sprinkle with additional salt and pepper and a drizzle of olive oil. Return to oven and bake until heated through, and then put under broiler for 2 minutes to lightly crisp zucchini.

Creamy Carrot Soup

Early TED

Another adaptation from the book "Better Than Peanut Butter & Jelly". The original recipe calls for broccoli, but you can substitute any vegetable you like, such as asparagus, peas, carrots or spinach. Or mix and match!

1/2 onion, chopped
1/2 Tbsp. olive oil
2 cups vegetable or chicken stock
1 cup carrots, cut into small pieces
1 Tbsp. parsley, chopped
1 cup rice milk
Salt and pepper to taste

Saute onion in olive oil for 3 minutes or until tender. In a small saucepan, bring broth to a boil. Reduce heat, add carrots and simmer for 5-8 minutes, until tender. Place broth and carrotsin a food processor with sauteed onions and parsley. Blend until just smooth. Add rice milk, mixing well and re-heat over low heat until warmed through

Sunbuttery Soup

Early TED

This is an adaptation from the book "Better Than Peanut Butter & Jelly" by Wendy Muldawer 7 Marty Mattare. It's a great book offering quick vegetarian meals that are kid tested and approved. My family doesn't utilize it nearly enough, but each time we open it there is always a delicious option we can't wait to try. The original recipe is called "Peanutty Soup".

1/2 medium onion, chopped
1 garlic clove, crushed
1 Tbsp olive oil
1 can (14.5 oz) diced tomatoes with juice
1 cup vegetable or chicken broth (canned, or from bouillon cube)
1 3/4 cup water
1 large sweet potato, peeled and cubed
1/2 cup sunbutter, creamy or crunchy (If using crunchy, add after pureeing in blender)
dash cayenne pepper (can omit)
dash salt
1/4 cup cucumber, thinly sliced
1/4 cup toasted sunflower seeds
1 Tbsp. fresh parsley, chopped

In a large soup pot, saute onion and garlic in oil over medium heat until soft, about 5 minutes. Add tomatoes, broth, water and sweet potato. Simmer over medium to high heat for 25 minutes. Stir in sunbutter, pepper and salt. Puree in food processor or blender until smooth and return to pot to warm. Serve sprinkled with thinly sliced cucumbers, toasted sunflower seeds and fresh parsley.

Rice Pear Surprise

Basic TED

Brown rice is so nutritious and delicious, and makes a tasty treat for breakfast.

1 cup cooked brown rice
1/2 fresh pear, mashed
1/4 cup rice milk
1 banana, sliced *optional

In a medium bowl, combine brown rice and mashed pear. Cover with plastic wrap and heat in microwave for 1 1/2 minutes. Top with sliced banana.

TED Mashed Potatoes

Basic TED

Peel and cube potatoes, and toss into a large pot of salted cold water. Bring to a boil and cook until just tender, not mushy. Drain and place in a large bowl.

Add a very generous amount of olive oil and more salt, and whip with an electric mixer on high until creamy and fluffy. Add rice milk as needed to make creamy. Add as much oil as needed for flavor.

They are actually quite fantastic, esp. when on the early TED.

TED French Fries

Basic TED

Soak slices of potato in rice milk and then coat with rice flour.

Fry in olive oil until crispy and brown. Sprinkle with sea salt and pepper.

Jenni's Ultimate Baked Sweet Potatoes

Basic TED

Throughly wash the sweet potatoes, and leave damp. Wrap in tin foil while still wet so the moisture will steam the skins. Bake at 400 degrees for 2 hours. Allow to rest in foil and cool off.

Then remove the skins and mash with a fork. Add pure maple syrup or honey. Can also add MSPI safe margarine or olive oil, as well as additional spices such as pumpkin pie spice, cinnamon, etc.

Lamb Burger & Vegetable Pasta Casserole

Basic TED

One of the many recipes submitted by the ladies on the MilkWorks listserv email group. Thanks!

This recipe does not have exact measurements, it is a very casual dish.

Put on a pot of boiling, salted water to cook some pasta of your choice (rice, wheat, spelt, quinoa, etc.). Cook til al dente.

In a skillet, brown lamb burger. Drain off the fat and transfer lamb to an oven safe baking dish. In the same skillet make a roux with 2 Tbsp of flour (can use GF flours as well), and 2 Tbsp margarine or olive oil.

Whisk together over medium heat until combined and slowly add in some chicken broth (or any other broth that is safe) until you have a nice think gravy without lumps.

Add the gravy and the pasta to the baking dish with the burger. Add in 1-2 cups of frozen vegetables. Mix all together in the dish and bake at 350 degrees for 1/2 an hour or longer, until veggies are cooked through.

To make a vegetarian option, use cooked lentils instead of the ground burger. Use vegetable broth (homemade or canned) instead of the chicken broth. Delicious!


Thursday, December 18, 2008

Linguine with Sunflower Pesto

Early TED

2 cups fresh basil leaves (if you can have spinach, sub out some spinach for the basil leaves. You can't taste it, it adds more nutrients, and it's cheaper!)
1/2 cup hulled raw sunflower seeds (toasted ones might be good also...)
2 cloves garlic
1/2 tsp sea salt
1/4 cup olive oil, or more as needed
12 oz. linguine (use GF pasta if neededl)

1. In food processor, combine basil (and spinach), sunflower seeds, garlic, salt and fresly ground pepper (if desired) and process until coarsely ground. With machine running, add oil in slow, steady stream through food tube, processing until well blended.

2. Bring large pot of lightly salted water to a boil. Add linguine, stirring to prevent sticking. Cook until just tender, drain well.

3. Transfer linguine to large, shallow bowl. Add pesto, salt to taste and a little additional olive oil and toss to coat. Sprinkle with additional sunflower seeds, toasted if desired for more flavor. Serve hot.

Just as an FYI: Serves four Per serving: 347 calories; 8G protein; 23G total fat (3G sat. fat); 28G carb; ZERO chol; 3G fiber