Sean's Annual Enchiladas

February 24, 2016

Portland, OR

I could live on these and these alone... forever and ever.  But I can only convince Sean to make them once a year.  OK i force him to make them!  As a birthday gift to me hehe.  But seriously they are incredible and I think about them 365!  They've changed over the years little by little but what remains the same is the homemade enchilada sauce.  It is perfect and needs no changing.  It truly makes the meal! 

 

Sean's Annual Enchiladas

makes 12 enchiladas

12 corn tortillas

1 Tbsp olive oil

1 cup Enchilada sauce (recipe below)

½ cup veg cheese

3 cups filling (recipe below)

Preheat oven to 375º.  In a casserole dish, spoon a thin layer of enchilada sauce.  In a pan, heat the tortillas in the olive oil until soft.  Spoon ¼ cup of filling into each tortilla.  Roll up tortilla and place int the casserole dish.  When all are full and rolled, sprinkle with veg cheese and spoon on the enchilada sauce.  Cover with foil and bake 20 minutes.  Serve hot!

For the enchilada sauce:

3 Tbsp chili powder

3 Tbsp flour

1 tsp cocoa powder

½ tsp garlic powder

½ tsp salt

1 tsp oregano

2 cups water

4 roma tomatoes diced small (or blended)

Combine all dry ingredients.  Slowly add water to make a thin paste.  Pour in a pot, add rest of water. Cook over medium heat stirring frequently about 10 minutes, until sauce thickens slightly.  Stir in tomatoes.  Simmer about 20 minutes.

For the filling:

1 Tbsp olive oil

1 onion, diced

2 cloves garlic, crushed
½ cup chopped walnuts

1 chile pepper, diced

1 can pinto beans (or black)

1 cup veg cheese (optional)

¾ cup of the enchilada sauce

In a pan over medium heat, sauté olive oil, onion, and garlic about 5 minutes.  Add peppers walnuts, and beans.  Cook another 5 minutes.  Add half of the cheese and spoon in the sauce.  Combine well and set aside.  

Ultimate Vegan Huevos Rancheros

Corn tortillas loaded with crispy roasted potatoes, scrambled "huevos", black beans, and onion. It is smothered in fresh, homemade enchilada sauce and topped with avocado.  This is a perfect weekend breakfast or brunch.  It's also naturally gluten free!

Ultimate Vegan Huevos Rancheros

Note:  I use Whole Foods brand organic corn tortillas or Food For Life brand sprouted organic corn tortillas.  They are both organic, non GMO and have minimal ingredients and no preservatives.  If you've ever read labels on a package of corn tortillas, they are usually packed with preservatives and unfamilair ingredients.  

Ultimate Vegan Huevos Rancheros
serves 4-6
Gluten free, Vegan

For the potatoes:
4 cups diced potato (¼-½  inch cubes)
1/8 c olive oil
¾ tsp sea salt
1 tsp paprika
½ tsp black pepper
8 corn tortillas

Preheat oven to 425º.  In a bowl, toss all ingredients except tortillas together and stir until the potatoes are coated well.  Spread potatoes on a baking sheet lined with parchment paper.  Bake 20-25 minutes, stirring at 10 minutes. Stir again.  Spread tortillas on baking sheet over the potatoes and bake another 10-15 minutes until crispy.

For the enchilada sauce:
3 cups diced tomato
½ tsp sea salt
½ tsp garlic powder
2 Tbsp chili powder
1 tsp unsweetened cocoa powder
1tsp oregano
½ cup water
dash cayenne pepper (optional, for heat)

In a pot, cook on low, stirring occasionally. 20-30 minutes.

For the Huevos:
2 cups diced onion
1 Tbsp olive oil
1 cup firm tofu, crumbled by hand
1 can or 1 ½ cups black beans, drained and rinsed
1 Tbsp nutritional yeast
1 Tbsp water
¼ tsp turmeric
¼ - ½ tsp sea salt
1 avocado,  sliced

In a pan, medium heat, heat oil.  Add onion, and cook about 5 minutes until onion is translucent. Add remaining ingredients except avocado, stirring to combine well.  Cook unil hot.

Assemble as a stack per person.  1 Corn tortilla on bottom, spoon on some sauce,  add a scoop of huevos mixture, another tortilla, more sauce, potatoes on top.  Garnish with avocado.

Tofu & Mushroom Piccata

Tucson, AZ

A delicious alternative to a classic Italian dish, that is also gluten free and vegan!  This dish is all about the sauce, so you can replace any veggies or meat substitutes and make a piccata with them.  I use tofu because it takes on the flavors of the lemon and white wine beautifully.  Mushrooms add a nice texture and pair well with the sauce.

Tofu & Mushroom Piccata

Tofu & Mushroom Piccata
serves 4-6 
gluten free, nut free, vegan

1 package extra firm tofu, drained
1 cup mushrooms, quartered
½ cup cornstarch (i recommend finding a cornstarch labeled non GMO if possible)
¼ cup nutritional yeast
Juice & zest of 1 lemon about ⅓ cup lemon juice
¼ dry white wine
¼ cup capers, drained
¼ cup olive oil
2 Tbsp of margarine, or lightly salted olive oil
sea salt & black pepper to taste
fresh parsley and red pepper flakes for garnish

Preheat oven 200º F.
Cut tofu into ½ inch thick slices.  Lay slices flat on a paper towel, and another paper towel on top of them.  Press to absorb as much moisture as you can.  Set aside.

In a bowl, mix together cornstarch, nutritional yeast, salt & pepper.  Set aside 2 Tbsp of the mixture for the sauce.  Dredge the slices of tofu and mushrooms in the remainder of the mixture in the bowl.  Coat well, and set aside.

Heat oil in a nonstick pan on medium-high.  Dredge the tofu a second time in the cornstarch mixture, and add to the hot pan.  Add mushrooms.  Fry the tofu on each side 3-5 minutes, until everything is golden brown.  Remove tofu & mushrooms from pan (leaving some oil in the pan) and keep warm on a cookie sheet or piece of foil in the oven while you make the sauce.

While the pan is still hot, add the 2 Tbsp of cornstarch mixture, add the lemon juice, zest, wine and capers. Stir with a soft spatula until it thickens.  Remove from heat, and swirl in the margarine.

Drizzle sauce onto the tofu & mushrooms.  Garnish with parsley and red pepper flakes.
Excellent served over rice or pasta.

Baked Ziti & Eggplant Baked Ziti

Tucson, AZ

Baked ziti is a traditional Italian-American family dish.  Basically it is a casserole of pasta, sauce, and cheese.  Most often it is served on special occasions, probably because it requires some time and some love. It is one of my first food memories,  and it reminds me of family gatherings, my mother, my grandparents,  and the comforts of home.  It was very important to me to recreate this dish keeping those nostalgic flavors intact.  Taking years to perfect, I believe this recipe can fool anyone,  (including your Italian grandmother!) into thinking they are eating the traditional dish.

Baked Ziti
Kid Friendly, Vegan
serves 4-6

1 lb Ziti Pasta (Penne or Rigatoni would make good substitutes)
1 Tbsp olive oil
3 cups Homemade Tomato Sauce (recipe below)
1 cup firm tofu, pressed of most liquid and crumbled by hand or with a fork
1 ½ cups Homemade "Moxarella" (recipe below)
½ Tbsp fresh parsley

Preheat oven to 375º.
Cook pasta until just before al dente.  Drain and stir in olive oil immediately to keep pasta from sticking.  Add 2 ½ cups of sauce and the crumbled tofu.  Stir well to combine.
In a glass 9x13"casserole dish, ladle ½ cup of the sauce on the bottom.  Spread to coat the bottom of the dish with sauce.  Add half of the pasta/tofu/sauce mixture and spread out evenly in the casserole dish.  Spread of half of the "Moxarella" evenly across the top of the pasta.  Add the rest of the pasta mixture.  Spread the rest of the "Moxarella" across the top.  Cover the casserole dish with foil.  Bake 35-45 minutes.  Sprinkle parsley on top.  Serve hot.

You can make the cheese and sauce a day or two in advance to save time.

For the Sauce:
1 Tbsp olive oil
1 cup onion, diced
1 cup fennel, diced
3 cloves garlic, minced
1 28 oz can of crushed tomatoes
⅓ cup red wine
½ cup water
1 tsp dried parsley
1 tsp oregano
½ tsp fennel seed
½ tsp sea salt
½ tsp garlic powder

In a pot, over med/high heat, heat oil.  Ad onion and fennel.  Sauté for 5 minutes.  Add garlic and sauté another 3 minutes.  Stir in remaining ingredients.  Reduce heat to low and simmer 20-30 minutes stirring occasionally.

For the "Moxarella"
This recipe is not mine, but i've made it multiple times and it is great!  

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¼ cup raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 cup hot water
2  tablespoons + 1 teaspoon tapioca starch
1 tablespoon extra-virgin olive oil (optional)
1 small garlic clove, minced
¾ teaspoon sea salt
1 teaspoon fresh lemon juice

Blend all ingredients together in a high speed blender or food processor until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2–3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese that stretches. Remove from heat and let cool a bit.

Click the link below for the
Original "Moxarella" Recipe

If you just cannot decide whether you want Baked Ziti or Eggplant Parm:

Eggplant Baked Ziti

Eggplant Baked Ziti

I'm not gonna lie, this will take all day to make!  But of course it is so worth it.  Use recipe above, but add 2 layers of breaded eggplant before baking!

For the eggplant:

1 eggplant (w/dark purple skin and as few bruises as possible)

sea salt

½ cup vegan breadcrumbs

½ cup corn starch

½ cup egg replacer ( i use ground flax seed and water)

olive oil

Peel eggplant and cut into thin slices.  Layer slices in a large bowl.  After every couple layers, sprinkle with salt.  When you have it all layered, cover it with a dish or saucer that fits inside the top of the bowl.  Every half hour or so, drain any liquid from the eggplant by pushing down on the saucer &inverting the bowl.  This really makes the eggplant less bitter.  I let it sit and drain it for at least 2 hours.  

While in the draining process, chill the egg replacer in the refrigerator.  In a small bowl, mix together the breadcrumbs and cornstarch.  If the breadcrumbs are plain, I add some salt, oregano, and dried parsley to the mix.  

Heat some olive oil in a pan over medium heat.  Dip each slice in the egg replacer, and then into the breading mix.  

Fry the breaded eggplant until golden brown on each side.  You may have to do this in a few batches, so that they fit in a single layer in the pan.  

Add the fried eggplant in layers to your ziti.  Bake according to the ziti recipe.

Green Jalapeño Sriracha

Sedona, AZ

Im just going to get right into this one, because I'm too busy constantly eating it.  On everything.  I will say  this.... it needs about 12 hours in the fridge to set before consuming.  Depending on the jalapeños, it is much hotter/spicier before setting.  It eventually becomes a bit milder (but not at all MILD), a thicker consistency, and way more flavor is built up, after some fridge time.  I'd put this up against store bought sriracha any day.  It is certainly as addictive, or more so.  Disclaimer: Spicy addicts! Consume at your own risk!

Green Jalapeño Sriracha

*For a milder sriracha, remove and discard jalapeño seeds before blending.

Green Jalapeño Sriracha
Makes about a cup of sriracha.
easy, gluten free, no bake, oil free, raw, soy free, vegan

8 jalepeno peppers, chopped (seeded- optional*)
3/4 tsp sea salt
1/8 cup rice vinegar or apple cider vinegar
1 tsp tamari
1 1/2 tsp agave syrup
3 medjool dates, pitted and chopped.

Blend or process everything and scrape mixture into a glass jar.  Refrigerate 12 hours to set, before serving.  On everything.



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Delectable Sauces

Sedona, AZ

I've always kinda wanted to be a saucier.  Making and tasting different sauces all day.  Getting creative with different ingredients and my spice rack.  Trying interesting new flavor combinations.  Plus the title Saucier, sounds cool.  Now I enjoy taking it a step further, and include vegan substitutions, recreating old saucy favorites.  Both sauces below are gluten free, raw, oil free, soy free, and vegan.  Either can be heated, if you like, but it's definitely not necessary, which is nice on a summer day, when it's too hot to light up the stovetop burners or the oven.    Both sauces are very versatile and can simply be used as a salad dressing, a dip, a pasta sauce, or drizzled on a side vegetable.  Possibilities are endless.   Enjoy!

*Both recipes contain nuts.  For a creamier sauce, it is recommended that you soak the nuts in water for a few hours before preparing the recipe, or substitute nut butter for the nuts.

Raw Zucchini Fettucini with Parma Rosa Sauce

Parma Rosa Sauce
raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings

4 cloves garlic, minced
1 cup water
2/3 cup raw unsalted cashews or cashew butter
2 tbsp nutritional yeast
1/2 tsp red pepper flakes
1 tsp oregano
1/2 tsp fennel seed
1 tbsp fresh basil or 1/2 tsp dried basil
1/3 cup sundried tomatoes, chopped
2 tsp fresh parsley
2 large tomatoes, chopped small
salt and pepper to taste

Put all ingredients except tomatoes in a blender or food processor.  Blend/process until smooth.  Add tomatoes and pulse to combine.

This sauce is excellent on some raw zucchini fettucini.  If you don't have a fancy kitchen gadget, to cut the zucchini fettucini, you can use a regular old vegetable peeler.  That's how we roll, here in this RV kitchen.  (approx 1 large zucchini per person) Cut the ends off zucchini.  With a vegetable peeler, peel zucchini lengthwise into long thin strips.  With a knife, trim strips lengthwise into fettucini widths.  Do this right before serving, because they can get watery if they sit for awhile.

Pan Fried Yukon Gold Potatoes drizzled in Tarragon Garlic Cream Sauce

Tarragon Garlic Cream Sauce

raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings

4 cloves garlic, minced
1 cup water
1/3 cup raw almonds or almond butter
1/3 cup nutritional yeast
1/4 tsp red pepper flakes
1 tsp fresh tarragon or 1/4 tsp dried tarragon
2 tsp fresh parsley
juice of half a lemon
salt & pepper to taste

Add all ingredients to a blender or food processor, blend until smooth.


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Raw Super Pesto

"Let food be thy medicine & let medicine be thy food" -Hippocrates

Obviously nobody enjoys getting sick.  You know by now I'm a firm believer in using food as preventative medicine.  If I get sick, which is very rare, it lasts about 1 day and it's over.  A plant based diet is the absolute best way to boost your immune system.

This is a delicious way to prevent or battle a cold or worse.  The superfood antioxidants and vitamins in kale, spinach, garlic, and lemon work together with the probiotic active cultures and nutrients in miso and nutritional yeast.  I guarantee your cold doesn't stand a chance.  Consider it like a tasty edible flu shot!

Try this pesto mixed into a bowl of cooked brown rice, spread on crostini, or tossed with some cooked squash or sweet potato.  It balances great with a sweeter cooked vegetable or grain. The possibilties are endless, and the flavor is excellent.

Raw Super Pesto with Crostini

Raw Super Pesto
makes 2 cups, ready in less than 10 minutes
vegan, oil free, gluten free, raw

- juice of 1 lemon
- 3 cloves garlic, grated
- 1½ Tbsp miso (I use red miso)
- 3-4 leaves kale, de-veined
- handful of fresh spinach
-¼ tsp red pepper flakes
- 1/8  tsp black pepper
- 2 Tbsp nutritional yeast

Process all ingredients in a food processor or blender.

If you don't have a processor or blender: Mix the lemon juice and miso together first until smooth.  Make sure the garlic is grated on the smallest size grater like a zester or a hard cheese grater.   Hand mince the greens very fine and stir to combine.


*If you're battling an illness that happens to include nausea, add about an inch of fresh grated ginger to the list of ingredients.  This will help settle your stomach.  I recommend mixing with cooked rice afterwards.

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Jerk Pineapple Pasta

Desert Hot Springs, CA

Ah, Southern California Desert.  This is a great spot for winter RVing.  There are palm trees, mountains, and warm days.  The Coachella Valley  has lots of RV parks to chose from, and endless hotels and resorts for the winter vacationer without an RV.  Of course, it is directly on the San Andreas Fault which is scary, buuuut nobody's perfect.  Sean and I decided to stop here to try and find some work at one of the resorts.  The season is just getting started here, so we're hoping it will be an easy transition.  We also have Joshua Tree National Park nearby which is a rock climber's paradise, so we will have lots of fun while we're not working.  

While we are looking for work and getting to know the new neighborhood, I have also been busy trying new things like sprouting grains like wheatgrass, and making homemade probiotics like rejuvelac.  I don't usually have much of a green thumb, but I always like to try something new.  Besides, sprouting a seed is alot easier than keeping that bad boy alive for  an extended period of time!  I took a big gulp of the rejuvelac this morning and I had an immediate incredible burst of energy.  This energized feeling lasted the whole day and evening.  It's absolutely amazing.  I will get into this more after I do a little more research about it.  It's still new to me, and I don't want to misinform anyone.  But as of now, I feel great from drinking it, and I'm thinking of continuing to make it regularly. 

Another thing I notice in this part of California, is the abundance of citrus trees here. It seems that everyone has their own citrus tree in their yard and it is in season here right now!  It's really quite beautiful.  It makes me want to eat something tropical.  The other day I happened to find a great looking organic pineapple and... I was inspired.  

This recipe is for those who are not afraid of some spicy heat!  The jerk sauce also makes a great marinade for tofu or seitan and can easily be applied in other dishes.  

Jerk Pineapple Pasta

Jerk Pineapple Pasta

serves 4  

vegan, oil free, gluten free variation*

For the jerk sauce:

1 scotch bonnet (habenero) or jalepeno pepper, minced

½ cup ketchup

4 green onion, sliced thin on a diagonal

1 tsp fresh ginger, grated

1 tsp thyme

juice of 1 lime

juice of 1 lemon

½ cup pineapple juice

1 tbsp ground allspice

2 tbsp soy sauce or liquid aminos

2 tbsp natural, unrefined sugar

3 cloves of garlic, grated

whisk it all together or process in a food processor

For the pasta:

1 lb  linguini

1 yellow onion (small), chopped

2 cups cauliflower, chopped

1 ½ cup or 15 oz can- navy beans

½ cup mushrooms, chopped

1 cup pineapple, chopped

In a large pot, start boiling water for the pasta.  

While waiting for water to boil, in a large frying pan add cauliflower, onion, and ½ the jerk sauce over medium high heat.  

When water boils add pasta and cook until al dente.  

Once pasta is added, add remaining ingredients to frying pan as well as second half of the jerk sauce.  Turn the heat up to high.

When pasta is done, strain and put back in the large pot.  Stir in the veggies and jerk sauce mixture.  Serve hot.

*For a  gluten free version, use rice noodles, rice, or quinoa instead of the pasta, and liquid aminos instead of soy sauce.

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Black Bean Salsa

Phoenix, AZ

And just like that I'm back in Phoenix, AZ with my beloved Pioneer.  It's been 2 months without it and I'm so happy to be back.  I know I know full-time RVing is associated with the retired, the seniors, the old man with a passion for barbecuing and maybe his wife and all her little dogs, and love of games like bridge and Mah-Jongg.  Maybe not so much the active, still working, rock climber, vegetable loving couple in their 30's.  But you know, Sean and I really never once dreamed of a house and a picket fence.  We never felt comfortable in one place, where we could settle down.  We don't care if we ever have a career, in fact, we prefer not to.  An ideal situation for us is to work seasonally, live simply, and travel often.  Play outside, see beautiful places. Eat tasty things. " A glass of wine, a crust of bread, and a view.  What more could you ask for?"  (Anthony Bordain said that.)  I couldn't agree more.

Well we are living our dream right now.  Back out west where the sky is so blue it's almost purple, and the  humidity is a distant memory.  It is no longer a battle between my hair, and the moisture in the air!  My hair has yet to win that battle.  I can't wait to find out what is next for us!  I think a celebratory snack is in order.

Black Bean Salsa with Corn Tortilla Chips

Black bean salsa and chips.  Mine has liquid smoke in it, which is a condiment I use all the time for a nice hickory flavor.  It is not at all spicy, just smokey. You can find it in the bbq sauce section at the grocery store.  It's around $2.

Black Bean Salsa
gluten free, vegan, oil free

2 lg tomatoes- chopped
1 can black beans, drained and rinsed
1 can corn, drained & rinsed, or cup of frozen corn, thawed
1/2 cup red onion, chopped
1 jalepeno, minced (or for mild salsa, 1/2 a bell pepper, chopped)
dash of garlic powder
dash of onion powder
1 tbsp orange juice
juice of 1 lime
1/4 tsp liquid smoke
salt & pepper to taste

Mix it all together to combine.  Add more liquid smoke & salt if needed, and mix again.

Serve with corn chips.

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Spring Rolls

Savannah, GA

Anyone looking for a healthy, easy, packable lunch idea?  Maybe something you can bring to work instead of buying fast food, something that looks nice to bring to a party or potluck, something light to snack on at a picnic?  Spring rolls look like an ambitious dish to make, but actually they are so easy and require no cooking at all.  They are packed with delicious raw veggies, and wrapped beautifully in rice paper which makes them gluten free and vegan.  I also created a sweet and spicy peanut chile sauce for dipping that make these spring rolls impossible to resist!

Spring Rolls

Spring Rolls

(makes 40, gluten free, vegan, oil free)

For the spring rolls:

20 rice paper wraps

1 large carrot, julienned

1 cucumber, peeled & cut into thin strips

4 oz firm tofu, cut into thin strips, frozen and then defrosted

1 avocado, peeled and cut into thin strips

3-4 cups fresh arugula or spinach

1/2 cup chopped fresh basil

dash of lemongrass

dash of ground ginger

Sprinkle a small amount of lemongrass and ginger on the defrosted tofu. 

In a large bowl or pan add about an inch of warm water.

Dip 1 rice paper wrap in water and set it flat on a plate.  Line a small amount of veggies in a strip down the center of the wrap.

It should look like this

Fold left side of wrap over veggies and roll into a tube shape.  Cut the tube in half on a diagonal.  Repeat with each rice paper sheet, until all veggies are used.  That's it!

For the Peanut Chile Sauce:

1/2 tsp hoisin sauce

1/4 cup liquid aminos or soy sauce

1/4 cup natural peanut butter

1 tsp sugar

2 tbsp sriracha sauce

1 tsp rice vinegar

1/4 cup water

Wisk it all together in a small bowl, and it's ready for dipping!

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Thanksgiving

Thanksgiving Turkey Fruit Centerpiece

 I'm in New Jersey visiting family and friends and having fun prepping for Thanksgiving festivities.  I decided to take on as many traditional dishes as I can, and try my hand at transforming them into 100% plant-based deliciousness.  Thanksgiving is not just for omnivores, although I think this spread will please everyone!  Here is what's on my menu:

Appetizer:
Stuffed Wild Mushroom Balls
Entrée:
Seasoned Seitan Roast
Wild Mushroom Gravy
Sides:
Forbidden Apple Walnut Cranberry Stuffing
Roasted Root Vegetables
Dessert:
Coconut Pumpkin Bread

Stuffed Wild Mushroom Balls
makes 25-30 balls

1 1/2 cups or 1 (15.5oz) can of chickpeas
1 cup chopped crimini mushrooms
2 garlic cloves, minced
2 tbsp fresh parsley
2 tbsp ketchup
2 tbsp liquid aminos
1 tbsp water
1 1/2 tbsp olive oil, plus more for cooking
1/2 cup dry breadcrumbs
1/2 cup vital wheat gluten flour
1/4 cup nutritional yeast
1 tsp dried basil
1 tsp oregano
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/2 cup Daiya (vegan cheese) pepperjack

In a food processor, pulse chick peas, mushrooms, garlic, & parsley until coarsely ground but not pureed.  Add remaining ingredients except Daiya.  Pulse to combine

Scrape mixture into a large bowl and knead until well blended.

Pinch off a small piece of the mixture and press into your hand to make a flat disc.  Put a small ball of Daiya in the center and roll the dough into a ball around the Daiya.  Repeat with remaining mixture.

Preheat to 375º.   Oil a baking sheet and add balls to sheet.  Bake 11 minutes.  Remove and turn balls.  Bake another 11 minutes.  Serve hot.


Seasoned Seitan Roast

1/2 cup cooked or canned cannelini beans
1/4 cup liquid aminos
1 tbsp olive oil
1 cup water
1/4 cup red wine
2 cups vital wheat gluten flour
1/3 cup nutritional yeast
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1 tsp tyme
1/2 tsp sage
1/2 tsp parsley
1/2 tsp black pepper

Preheat oven 350º.  In a food processor, process beans, liquid aminos, oil, water, and wine until smooth.

In a large bowl combine flour, nutritional yeast, onion powder, garlic powder, salt, thyme, sage, parsley, and black pepper.

Stir wet mixture into dry mixture to make a soft dough.  Knead for 3-5 minutes and shape into an oval loaf.  Place loaf on a n oiled sheet of foil, and enclose it in the foil.  Place enclosed loaf in a 10" baking pan.  Add 1" of water to the pan and tightly cover entire pan in foil.  Bake for 1 hour and 45 min.  Let cool completely before slicing.

Wild Mushroom Gravy

8 oz Crimini mushrooms, diced
2 yukon gold potatoes, peeled and diced
1 carrot, peeled and diced
1 large yellow onion, diced
4 stalks of celery, diced
2 tbsp olive oil
1/2 cup liquid aminos or soy sauce
1/2 tsp thyme
1/2 tsp sage
1/2 tsp rosemary
10 cups water
1/2 tsp ground black pepper
1 tsp salt
1 cup each balance buttery spread
2/3 cup All purpose flour

In a large pot, over medium heat, sauté  mushrooms, potatoes, carrot, onion, and olive oil about 5 minutes.  Stir in liquid aminos and herbs.  Add water, salt , and pepper.  Cook over med heat about an hour.

While keeping the broth, strain veggies from the broth and process them in a food processor until smooth.  Stir processed veggies back into the broth.

In a frying pan on high heat, melt buttery spread and stir in flour.  Stir continuously and ladle in about 3 scoops of broth/veggie mixture.  Cook on high, stirring, until thick and smooth.  Stir this mixture into the pot of broth and cook on medium about 20 more minutes.

Forbidden Apple Walnut Cranberry Stuffing

1 tsp minced garlic
1 tbsp olive oil
1 bay leaf
2 cups water
1 cup forbidden rice
1 tsp salt
1 10 oz bag of stuffing or cubed loaf of white bread, dried and baked until toasted
1/2 cup earth balance natural buttery spread
1 large red onion, diced
6 stalks of celery, diced
2 apples, peeled and diced
1/4 cup fresh parsley, chopped
1 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp black pepper
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup vegetable broth

In a pot over medium heat add oil, forbidden rice, bay leaf, and minced garlic.  Sauté about 4 minutes.
Add water and reduce heat to low.  Cook rice for about 35 minutes until water is absorbed and rice tastes tender.  Remove from heat.  Let cool.

In a nonstick skillet, over med heat, cook earth balance butter, onion and celery about 8 minutes.  Add apples and cook another 5 minutes.  Stir in herbs, salt, and pepper.  Cook 2 minutes.  Transfer to a large bowl and toss with rice, bread, cranberries, and walnuts.

Preheat oven to 450º.  Spread stuffing in a baking dish and drizzle with vegetable broth and olive oil.  Cover with foil and bake about 20 min.  Remove foil and bake another few minutes,  until top is golden brown.

Roasted Root Vegetables

3 carrots, peeled
3 golden beets, peeled
1 large turnip, peeled
1 large sweet potato, peeled
2 butternut squash, peeled and seeded
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/2 tsp sage
1/2 tsp thyme
2 tbsp fresh parsley
1/4 cup olive oil

Preheat oven to 400º.  Cut vegetables into approximately 1" cubes.  In a large boil stir in the rest of the ingredients.  Stir well to combine.  Spread mixture in a baking sheet.  Bake uncovered in oven for an hour.   Change oven setting to broil.  Broil veggies on high for about 3 minutes.  Serve hot.

Coconut Pumpkin Bread

1 cup chopped walnuts
3 1/2 cups all purpose flour
2 1/3 cups coconut sugar (or regular sugar)
2 tsp baking soda
1 tsp salt
1 1/2 tsp pumpkin pie spice blend
1 1/2  tsp cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup coconut milk
1/2 cup sliced dried apricots or dates
2/3 cup shredded coconut

Preheat oven to 350º.  Grease a 9x12" baking dish.

In a large bowl, stir to combine the flour, sugar, baking soda, salt, pumpkin pie spice, and cinnamon.  Add pumpkin, oil, coconut milk, apricots.  Stir to mix well.  Fold in most of the coconut saving some to sprinkle on the top.  Stir in most of the walnuts leaving some to sprinkle on the top.

Spread batter in baking dish, and sprinkle with remaining coconut and walnuts.  Bake approximately 60  minutes, or unil toothpick inserted in the middle comes out clean.  Allow to cool completely before serving.

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